Raw food – Energy balls vegan

I ain’t so much of a raw food fan myself but after having a little baby, time has become a constraint and also the energy. So I need something that I can just pop into my mouth and also gain healthy energy.

So here is my first try at making energy bites. I used another chefs recipe to make this, with a slight variation at my end. They have come out fine. Not too sweet yet enough tasty.

Recipe credit: Original recipe Ruchiskitchen.

  • Ingredients:
    1. Almonds (soaked and peeled) – 2 cups
      Deseeded Dates (not the dry ones) – 1 cup
      Dessicated coconut – 1 cup

    Method:

    Soak the almonds overnight and peel off their skin the morning. Or soak the almonds in boiling water for 15-20 min and then peel off the skin. Keep aside.

    Now remove the seeds from all dates. Keep aside. (I am cutting down on sugar so I have only used dates in this recipe for the slight sweet touch). In case you want more sugar, you can follow the original recipe from Ruchi.

    Finally one cup of Dessicated coconut.

    Add all the Ingredients to a food processor and crush until the whole mixture blends together. The mix must be slightly sticky. If not, add dates or honey.

    Make small balls out of the mixture. Roll over each ball in dessicated coconut and keep aside.

    Keep the energy bites in the refrigerator in an air-tight container.

    Mathri

    This had been long overdue. The draft for this post is from 2014 πŸ˜‚πŸ˜‚πŸ˜‚. Finally after five years I am penning this down. And the reason is that until now, neither had I stumbled across the perfect recipe nor had so much fun making these yummy snack. Yesterday both these factors came alive. And so I thought to pen down the story of these mathris.

    So, first things first, for those of you who are not familiar with a mathri, it is a small deep fried crispy snack made out of whole purpose flour and some basic condiments. I believe that this is a popular tea time snack pan-India but the recipe starts to vary slightly as one moves from one state to the next. This is full of calories and fat, and hence is usually eaten in small quantities. Most popular way is to eat them as a tea time snack.

    Then, about me. I come from a north Indian state called Uttar Pradesh (with quite a big part of my family from the adjacent state of Uttaranchal. Uttaranchal was earlier part of Uttar Pradesh). In my state, mostly mathris are made mixing all purpose flour and semolina with some condiments and clarified butter or ghee. I am married to a Punjabi guy. I have realised that in the state of Punjab, mathris are made purely out of whole purpose flour. So we tried the Punjabi version yesterday.

    One of my neighbors and a good friend is also Punjabi. So I asked her to check with her mom on the recipe that she uses. In this age and time of whatsapp, she sent the query to her family group (which includes her brother, sisters and mom). And within minutes her brother responded. Mix a little flour with a little extra ghee and that’s it. πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚. We had such a hearty laughter on his response.

    Finally we did got hold of the correct recipe from her mom. And gave it a go. The mathris turned out very nice and crisp.

    Ingredients:

    1. 500 ml all purpose flour (maida)

    2. 110 ml molten ghee

    3. 1.5 tsp salt

    4. 1 tbsp dried fenugreek leaves (methi)

    5. Whole black pepper

    6. Oil for deep frying

    7. 6-7 tbsp luke warm water

    Method:

    Sieve the all purpose flour in a big bowl. Add the salt. Now take the fenugreek leaves and crush them between your palms. Add these to the flour and salt mix. Mix well. Now add the ghee (2 tbsp at a time) and mix well into the flour rubbing the flour between your fingers and thumb. For those of you who are into baking, this is kind of similar to the process used for making a cookie dough. The aim is to make sure that every grain of the flour is equally covered and mixed with the fat.

    You could choose to add the whole ghee at once. My experience is that it helps to add a little at a time and mix thoroughly and then repeat. Once you have added all the ghee into the flour mix, you will find that the flour mixture looks even and uniform. (Tip: take a little flour mixture in your palm and squeeze it between your fingers and palm. It should hold its shape when you open your palm. At the same time, it should also easily crumble when you apply slight pressure. This suggests that the flour mix is ready. Don’t get bothered about this tip in case you do not get the hang of it. You can just follow the measurements and you will be fine).

    Now is the time to convert this into a dough. Again, my suggestion is to add little (around 2 tbsp) water at a time and mix it into the flour mixture. Again rubbing between fingers and thumb. We do not knead mathri dough so much. Just mix water and bring the dough together. Normally 6-7 tbsp should be enough water for our dough. If you will add all the water at one go, then you will feel that the water is not enough. And adding more water would make the final product hard. So add little by little. Adding another 1-2 tbsp of water wouldn’t make a big difference though and you can add a little more water in case the dough does not come together.

    The final result will be a dough ball, quite cracky (don’t know if that is a word πŸ˜‚πŸ˜‚. I mean the dough would not look smooth like a pizza dough). Leave this standing, covered with a dry kitchen towel, for 30 min.

    Post 30 min, it is time to roll the mathris and fry them. Pinch a little ball of dough from the bigger ball, and roll into a medium thickness (around 0.6 cm thick) mathri.

    It is ok to have rough edges. The size of each mathri is approximately 1.5 to 2 inches diameter. Prick the mathri using a fork on both sides. This is done to make sure that the mathri wouldn’t puff up when fried. Finally place a whole black pepper in the centre and hit it with the head of your rolling pin so that it breaks a bit and also gets integrated into the poori. If you do not do this, there is a risk that the black pepper balls will loosen out of the mathri when the latter is fried. At the same time, sometimes the pepper ball can pop open in the hot oil, increasing the risk of oil splashing onto you. So to avoid that this “hitting with the roller pin head” step is done. No more science behind that.

    This whole black pepper thing is optional and you can skip it if you like. Though this does give that extra taste to this snack.

    Finally time to fry. Frying the mathris is an art in itself. It is important that the mathri get cooked all the way to the inside and yet must not be in the oil too long otherwise they will become very hard. Start with a medium-high oil. Add the mathri in it. As soon as you do that bubbles will start to form and the mathris will start to float a bit. At this stage lower the flame to medium-low and let the mathri cook and float all the way to the top. Gently turn them upside down without breaking them. Cook for another 2-3 min. Finally again increase the flame to medium-high and let the mathri get a slight brown colour. No need to make them totally brown. Take them out on a kitchen towel and leave for 20 min. Their colour will change to slightly more brown while they are cooling down on the kitchen towel.

    Do the frying in small batches. If you would try to fry too many at the same go, then mathris might break in the oil. So patience is the key while frying.

    (Tip: Almost all cooking ranges are different. To make sure that you get the best result, my suggestion is to fry 2-3 mathris first and let them cool down for 20 min. Then try to break them with your hand. It should be easy to break, flaky and well cooked all the way to the core. Then you are fine, and can continue to fry the mathri on your personalised setting. Good luck πŸ€—. In any case, the technique is still the same and if you follow my technique you will get a good result.)

    Have fun and enjoy these with mango pickle and some indian tea. 🌸

    Sabo dane ki tikki (Tapioca pearls’ snacks)

    I tried this for the first time today and tried on a friend. And she loved it. πŸ˜€

    And the second round was tried on my husband when he came home after work. And that went well too. Mission successful 🌸🌸🌸

    Ingredients:

    1. One boiled purple sweet potato (this is optional)

    2. Two boiled normal potatoes (medium to large size)

    3. Green onions (take only the green part of two green onions – finely chopped)

    4. Garlic clove (1, finely chopped)

    5. One green chilli (finely chopped)

    6. Coriander leaves (1-2 tbsp)

    7. One bowl of sabo dana (Tapioca pearls) – 100 gram – soaked in equal amount of water

    8. Salt to taste

    9. Zeera (Cumin) seeds – 1 tsp

    10. Chat masala (optional)

    11. Oil for frying

    Method:

    1. Take the soaked sabo dana and try to crush one or two sabo dana with your fingers. If it does it crush easily then let it soak more. In my case, I microwave the sabo dana for two minutes to make sure that all the sabo dana was properly soaked and soft. This should give you a kind of sticky starchy mixture. If there is excess water left then throw away the extra water and keep back the sabo dana mix. Now add mashed Potatoes, mashed sweet potato, zeera, onion green, garlic, salt, coriander, chilli and chat masala.

    Basically everything is to be mixed together.

    Mix the whole thing nicely.

    Take a little oil (approx. 2-3 tbsp) in a flat non stick pan. Put some oil on your palm. Take approx. 1.5 tbsp of mixture and shape it into a ball. Now gently press the ball and make it a bit flat. Do the same for the remaining mixture.

    Carefully arrange these flattered balls (or tikki) in the pan. Keep the flame on low-medium. Cover and cook one side for 10 min. Now remove the cover and turn the tikki upside down.

    Cook the other side under a cover for 5 min. Then take off the cover and cook this same side for another 5 min. This will make sure that the tikki is thoroughly cooked. Now increase the heat and roast the two sides until they are crispy brown. Take out the crispy tikki on a kitchen towel.

    Serve with a dip of your choice.

    Bread utthapa

    Uttapa is a south indian recipe and can be described as a thick dosa made with different vegetables put within the batter. For those who do not understand dosa, uttapa is like a salt pancake. The twist that we tried today was to mix white bread in the batter, and it gave a great result. The original recipe is by Manjula, and we took her recipe and adjusted to our taste.

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    Ingredients (for 6 uttapa):

    6 slices of white bread, with the brown sides removed

    coarse semolina – approx. 5 tablespoons

    whole purpose flour (maida) – approx. 5 tablespoons

    yoghurt (curd) – approx. 6-7 tablespoons

    water – approx. half cup

    salt – 1.5 to 2 tsp adjust to taste

    cumin seeds – 1 tsp

    red chilli powder – 1 tsp adjust to taste

    finely chopped green chilli – 1

    finely chopped cilantro (coriander) – 1-2 tbsp

    fine shopped tomato – 2 small

    Method:Β 

    Put the bread, semolina, whole purpose flour, yoghurt and water into a blender and blend to a fine paste. The consistency of the batter should be a smooth flowing batter but not too thin. Now add the rest of the ingredients to the batter. Mix well.

    Take a pan, and lightly oil the surface. Then add 1.5 serving spoon of batter and spread it into a circular shape ensuring that the uttapa does not break and is not too thin. Fry well from both sides until golden brown.

    Serve hot with a chutney/sauce or sambhar.

    Samosa pinwheels

    This morning was such a lovely morning in Copenhagen with a cool breeze blowing and the sun shining through as if the heavens just switched on the lights. After a refreshing morning run, samosa pinwheels were just the best side snacks to a healthy morning breakfast.

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    Before setting out for the morning run, I made the dough, and boiled 4 medium sized potatoes. To keep it structured, here is what I did for the dough

    1 cup all purpose flour (maida)

    2 table spoons fine semolina (sooji)

    2 tablespoons vegetable oil (I used rapsolie)

    salt ( 3/4 teaspoon, or according to taste)

    less than 1/3rd cup of water

    I mixed the flour, semolina, salt, oil and slowly added water and just mixed the dough (no need to knead the dough at this stage). For video, refer to original chef behind this recipe Aunty Manjula πŸ™‚

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    When I came back, the dough was perfect smooth and then I took it out, put a little oil on the kitchen slap and kneaded the dough and split it into two equal parts.

    On the side, i made the filling. Here is where I did a little bit change from the original recipe

    4 boiled and roughly mashed potatoes

    1/2 a cup of boiled and squeezed green peas (make sure all water is drained out)

    salt (around 1 teaspoons or to taste)

    Coriander powder (2 teaspoons)

    Freshly chopped coriander (2 tablespoons)

    1 Hot red chilli (the hottest you find in Denmark) – roughly chopped

    Amchoor powder (1.5 teaspoons or more if you like it tangy)

    Red chilli powder (3/4 teaspoon) – I kept this low because the red chilli is hot. Adjust as per your taste

    Garam masala (1/3 teaspoon)

    Cumin seeds (1.5 teaspoon)

    Whole coriander seeds / split in halves (1.5 tablespoon)

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    I mixed all these things together and made the filling.

    Then took the two portions of dough, rolled them into balls and rolled out a thin circular disk using a roller pin. When ready topped up this base with half the mix, rolled it into a neat roll and cut into pinwheels

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    I heated oil for frying in a pan, and also made a thin coating mixture (1.5 tablespoon all purpose flour and around 1/2 cup of water)

    Finally for frying coated each pinwheel in the coating mix, and fried until golden brown πŸ™‚

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    These were super delicious and super easy to make. Thanks to the original chef – Manjula Aunty πŸ™‚