tag:blogger.com,1999:blog-24394134613971891532024-03-13T04:15:15.895-07:00Tantalizing TastebudsShukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2439413461397189153.post-82040274707793104402021-04-28T13:19:00.000-07:002021-04-28T13:19:54.889-07:00Fresh herb cheesy yogurt dip with crostini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vqcOWQ7Bthw/YInDYHrpvUI/AAAAAAACMM4/rUoH-rDZG8gG21IKCaLbdka8h1-8Vqt8gCLcBGAsYHQ/s2048/52AF07BD-739E-4CDB-B014-89B59F1BBFAC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-vqcOWQ7Bthw/YInDYHrpvUI/AAAAAAACMM4/rUoH-rDZG8gG21IKCaLbdka8h1-8Vqt8gCLcBGAsYHQ/s320/52AF07BD-739E-4CDB-B014-89B59F1BBFAC.jpeg" width="320" /></a></div><br /> A trip to the Middle Eastern grocery store tempts me into stocking up on some lesser-used ingredients. Labne (a thick creamy yogurt similar to Greek yogurt) is one of them, I love to make my Easy Peasy Spinach Artichoke dip using it. With a lone jar of labne and the smell of fresh herbs every time I opened the fridge, combined with the pictorial memory of the "Crostini Dip" on IG (@thechutneylife), this dip was waiting to be created. And, the ease of it is so convenient that the family got to enjoy it for a workday lunch when I managed to fix it between patients!<p></p><p><br /></p><p>The versatility of this comes in handy too, leftovers will make a great spread for your breakfast bagel, or toss it with some freshly boiled pasta for a nice flavorful pasta dinner. </p><p><br /></p><p><b>Ingredients</b></p><p></p><ul style="text-align: left;"><li>Labne (Or plain Greek yogurt)- 1 cup</li><li>Cream cheese- 1/2 packet</li><li>Serrano chillies- 2</li><li>Extra Virgin Olive Oil- 1 tbsp</li><li>Cherry tomatoes- 2 cups</li><li>Fresh basil- 10-12 leaves chopped</li><li>Fresh parsley- 3-4 tbsp</li><li>Fresh garlic- 7-8 cloves finely chopped</li><li>Salt and freshly ground black pepper</li><li>Rye or any other small bread toasted for dipping</li></ul><div><b>Method</b></div><div><br /></div><div>Blend Labne, cream cheese, fresh herbs, 2 cloves of garlic, serrano chilies, and salt together in a blender. Refrigerate the dip for a couple of hours. In a pan, heat the EVOO and add the halved cherry tomatoes and garlic and saute for 4-5 minutes until salt. Add salt and fresh basil and turn off the stove. Spread the tomato mixture on the dip and add cracked black pepper to it. Enjoy as a snack or an appetizer with warm toasted crostini!</div><p></p>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-36627335300696237682021-03-13T16:30:00.002-08:002021-03-13T17:49:39.236-08:00Guiltless coffee cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RYLuNSTz0J4/YE1YtAOxEjI/AAAAAAACIfc/u6OKK4fSZ309FyDnRBCq2ySxCU2mK8KqACLcBGAsYHQ/s2048/92955509-E5EF-4ADA-9974-77D8E1EB0DCC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-RYLuNSTz0J4/YE1YtAOxEjI/AAAAAAACIfc/u6OKK4fSZ309FyDnRBCq2ySxCU2mK8KqACLcBGAsYHQ/s320/92955509-E5EF-4ADA-9974-77D8E1EB0DCC.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nejPZWEbwuo/YE1ZEQHgdMI/AAAAAAACIfk/x6F5o4Ks69c2KwxNYOL7V-dJEtWw7M_jACLcBGAsYHQ/s2048/A54278E5-40F6-4EA8-922B-41A59BD5BDE8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-nejPZWEbwuo/YE1ZEQHgdMI/AAAAAAACIfk/x6F5o4Ks69c2KwxNYOL7V-dJEtWw7M_jACLcBGAsYHQ/s320/A54278E5-40F6-4EA8-922B-41A59BD5BDE8.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Tb-qwzDf85w/YE1ZJgHO9BI/AAAAAAACIfo/Y4M31QvOlYY8f9GIyPBSr2NKKofqP3r3gCLcBGAsYHQ/s2048/D04FD38A-3D9D-4726-9B0A-D7DFB6DA8AB7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-Tb-qwzDf85w/YE1ZJgHO9BI/AAAAAAACIfo/Y4M31QvOlYY8f9GIyPBSr2NKKofqP3r3gCLcBGAsYHQ/s320/D04FD38A-3D9D-4726-9B0A-D7DFB6DA8AB7.jpeg" width="320" /></a></div><br /> Somewhere between a pudding and a cake, this dessert is one of the best tasting healthier concoction that has been whipped up in my kitchen. And this comes from my foodie 11 year old son who does not once shy away from being critical of his mom’s healthy dessert experiments! <p></p><p>The choco dates drizzle topping adds the perfect flavor and texture combo taking this dessert up a notch. Inspired by Forks over Knives, this recipe has been modified to appeal to our chocolicious taste buds! I promise this won’t disappoint, the ease factor is high here. Kahan and I made it on an impulse after dinner in a jiffy on a weeknight!</p><p><br /></p><p>Ingredients </p><p><br /></p><section class="section-ingredients" style="-webkit-text-size-adjust: 100%; background-color: #ceeb9f; box-sizing: inherit; font-family: Lora, "Times New Roman", Times, Baskerville, Georgia, serif; font-size: 15px; letter-spacing: 0.06em; line-height: 1.45; margin: 0px -20px 33px; max-height: 1000000px; min-height: 0px; padding: 37px 20px 12px; position: relative; z-index: 2;"><b class="subtitle" style="box-sizing: inherit; color: #009b9b; display: block; font-family: NeuzeitGro, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 17px; letter-spacing: 0.02em; margin-bottom: 14px; max-height: 1000000px; text-transform: uppercase;">TOPPING</b><ul style="box-sizing: inherit; list-style: none; margin: 0px 60px 15px 0px; max-height: 1000000px; overflow: hidden; padding: 0px;"><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">3 tablespoons unsweetened, unflavored plant-based milk</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">2 tablespoons date paste</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon almond butter</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">¼ teaspoon pure vanilla extract</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 tbsp natural cacao powder </span></li></ul><b class="subtitle" style="box-sizing: inherit; color: #009b9b; display: block; font-family: NeuzeitGro, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 17px; letter-spacing: 0.02em; margin-bottom: 14px; max-height: 1000000px; text-transform: uppercase;">CAKE</b><ul style="box-sizing: inherit; list-style: none; margin: 0px 60px 15px 0px; max-height: 1000000px; overflow: hidden; padding: 0px;"><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 ripe banana</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 cup unsweetened, almond milk</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1½ teaspoons flaxseed meal</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1½ teaspoons almond butter</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1½ teaspoons apple cider vinegar</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 cup almond flour </span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1/3 cup coconut sugar</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">¼ cup rolled oats</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">¼ cup chopped walnuts</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon baking powder</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon baking soda</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon ground cinnamon</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon orange zest</span></li><li style="box-sizing: inherit; margin-bottom: 21px; max-height: 1000000px;"><span itemprop="recipeIngredient" style="box-sizing: inherit; max-height: 1000000px;">1 teaspoon pure vanilla extract (or almond extract)</span></li></ul></section><section class="section-instruction" style="-webkit-text-size-adjust: 100%; box-sizing: inherit; font-family: Lora, "Times New Roman", Times, Baskerville, Georgia, serif; font-size: 17px; margin-bottom: 28px; max-height: 1000000px;"><div class="s-box" style="box-sizing: inherit; justify-content: space-between; max-height: 1000000px;"><div class="col col-8 instruction-box" style="border-width: 2px; box-sizing: inherit; margin-bottom: 0px; margin-top: -25px; max-height: 1000000px; padding: 20px 0px 12px; position: relative; width: auto;"><h2 class="h1" style="box-sizing: inherit; color: #00243e; font-family: NeuzeitGro, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 26px; letter-spacing: -0.005em; line-height: 1.26; margin: 0px 0px 22px; max-height: 1000000px; text-transform: uppercase;">INSTRUCTIONS</h2><ol style="box-sizing: inherit; letter-spacing: 0.289000004529953px; list-style-type: none; margin: 0px; max-height: 1000000px; padding: 0px;"><li itemprop="recipeInstructions" style="box-sizing: inherit; counter-increment: step-counter 1; letter-spacing: 0.022em; margin-bottom: 29px; margin-right: -2px; max-height: 1000000px; padding-left: 30px; padding-right: 0px; position: relative;">To make optional Drizzle Topping: In a blender combine all the ingredients and make a smooth paste and set it aside.</li><li itemprop="recipeInstructions" style="box-sizing: inherit; counter-increment: step-counter 1; letter-spacing: 0.022em; margin-bottom: 29px; margin-right: -2px; max-height: 1000000px; padding-left: 30px; padding-right: 0px; position: relative;">In a mixing bowl, combine all the cake ingredients and mix well with a spatula until the batter comes together. Preheat the oven to 350 F. Spray a 9 by 13 inch baking pan with non stick cooking spray and pour the cake batter in it. Bake for 40-45 minutes until a tooth pick inserted in it comes out clean. Once cool, drizzle or spread the topping and enjoy! </li><li itemprop="recipeInstructions" style="box-sizing: inherit; counter-increment: step-counter 1; letter-spacing: 0.022em; margin-bottom: 29px; margin-right: -2px; max-height: 1000000px; padding-left: 30px; padding-right: 0px; position: relative;"><br /></li></ol><div><span style="letter-spacing: 0.37400001287460327px;">Warning- tastes even yummier the following day after refrigerating! </span></div></div></div></section><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-90249653868215687822020-09-15T21:41:00.004-07:002020-09-15T21:45:33.065-07:00Vegetable Paniyaram<span style="font-family: arial;">I love food. Darn, that is a cliche. But I am not lying and I need variety and so does my 10 year old son! I love South Indian food and fantasize dishes beyond the uber tasty idli, dosas and upma! So driving back from work after seeing some 20-25 patients, my mind started conjuring up meal ideas for today's dinner. And a simple yet sumptuous spread was conceived- Vegetable paniyaram (will have to be instant as I didn't have fermented rice/daal batter), Sambhar (needed to use up the leftovers in the fridge, part of the reason for this meal, shhhhh nobody needs to know this though!), Cilantro coconut peanut chutney and Lemon Rice (Instant Pot to the rescue!). <br /><br />Presenting my take on the Instant vegetable paniyaram. Appe pan- I love you just as I love some of my other kitchen gadgets!</span><div><span style="font-family: arial;"><br /></span></div><div><b><span style="font-family: arial; font-size: medium;">Ingredients</span></b></div><div><b><span style="font-family: arial; font-size: medium;"><br /></span></b></div><div><span style="font-family: arial;">Coarse sooji (Rava or semolina)- 1 cup</span></div><div><span style="font-family: arial;">Rice flour- 1/2 cup</span></div><div><span style="font-family: arial;">Plain yogurt- 2/3rd cup</span></div><div><span style="font-family: arial;">Grated carrots- 1 cup (and change!)</span></div><div><span style="font-family: arial;">Finely chopped bell peppers- 1/2 of a large pepper</span></div><div><span style="font-family: arial;">Finely chopped onions- 1/2 an onion</span></div><div><span style="font-family: arial;">Finely chopped green chillies- 1-2 chillies</span></div><div><span style="font-family: arial;">Grated ginger- 1 tbsp</span></div><div><span style="font-family: arial;">Water- about 1 cup (have to adjust per consistency)</span></div><div><span style="font-family: arial;">Curry leaves- 8-10</span></div><div><span style="font-family: arial;">Ghee- 1 tbsp</span></div><div><span style="font-family: arial;">Mustard seeds- 1 tsp</span></div><div><span style="font-family: arial;">Asafetida- 1/4 tsp</span></div><div><span style="font-family: arial;">Chopped cilantro</span></div><div><span style="font-family: arial;">Salt to taste</span></div><div><span style="font-family: arial;">Turmeric powder- 1 tsp</span></div><div><span style="font-family: arial;">Baking soda- 1/2 tsp</span></div><div><span style="font-family: arial;">Oil as needed to grease the Appe pan, can also use non-stick cooking spray instead. </span></div><div><br /></div><div><span style="font-family: courier;">Makes about 20-24 Paniyarams</span></div><div><br /></div><div><span style="font-size: medium;"><b>Recipe</b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-family: arial;">In a mixing bowl add the Sooji, rice flour, yogurt, salt, turmeric and make a batter with slowly adding water as needed for a batter that is not too runny but slightly thick. <br />Tadka- Heat up the ghee on a slow flame in a thick bottom pan with mustard seeds and curry leaves. When the seeds crackle, add a pinch of asafoetida followed by green chillies and chopped onions. Saute the onions for 3-4 minutes. Add the other veggies, grated ginger salt and mix everything well and turn off the stove. Mix the sauteed mixture into the batter. Add the baking soda and let the batter rest for 15-20 minutes. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Heat the Appe pan on a medium heat and spray them with non-stick cooking spray or put a tsp of oil in each round. Place the batter in each round and cook on medium flame covered for 4-5 minutes on one side and flip to cook another 3 minutes or so on the other side. </span></div><div><span style="font-family: arial;">Serve hot with chutney/Sambhar of your choice. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3kmGUsRbWc0/X2GXIaZNeDI/AAAAAAAB6k4/lH3F1_qAKrsguEtKrHGSSUyS1k6ijEfSQCPcBGAsYHg/s4032/IMG_0720.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-3kmGUsRbWc0/X2GXIaZNeDI/AAAAAAAB6k4/lH3F1_qAKrsguEtKrHGSSUyS1k6ijEfSQCPcBGAsYHg/s320/IMG_0720.HEIC" width="320" /></a></div></span>Batter</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vrSUpl3Z434/X2GXRu0N3pI/AAAAAAAB6k8/JFFw9e3lcdQ_8ps7H5yS0UFWfl9qXLZqgCPcBGAsYHg/s4032/IMG_0721.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-vrSUpl3Z434/X2GXRu0N3pI/AAAAAAAB6k8/JFFw9e3lcdQ_8ps7H5yS0UFWfl9qXLZqgCPcBGAsYHg/s320/IMG_0721.HEIC" /></a></div><br /><div>More photos- <a href="https://photos.app.goo.gl/XS79QguAytNFN5um8">https://photos.app.goo.gl/XS79QguAytNFN5um8</a></div><div><b><br /></b></div><div><br /></div>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-58421108658384679682020-07-18T17:25:00.000-07:002020-07-18T17:31:05.476-07:00Juwaar beet salad<div dir="ltr" style="text-align: left;" trbidi="on">
One of the COVID 19 quarantine internalizations has been the desire to incorporate more miller’s into our day to day diet. Attribute the inspiration it to a few IG pages, food conversations with a friend and just a general inclination to cleaner and healthier cooking/eating. While I have played with Raagi, Juwaar flours in my cooking from time to time, I landed on whole Juwaar at the Indian store recently. And this salad was born like most of my dishes r- from ingredients in the pantry and the fridge. I was surprised at the unique texture and sweetness of this millet.<br />
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<b>Ingredients </b></div>
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Juwar- 1.5 cups </div>
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Boiled beet cubed - 1 large</div>
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Chopped cucumber- 1/2</div>
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Chopped 🍅 tomato-1/2</div>
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Chopped kale 🥬 leaves-1 cup</div>
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Chopped Green onions -2</div>
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Finely chopped fresh mint- 2-3 tsp<br />
Chopped green chilies- 1<br />
Crumbled feta cheese-2 tbsp</div>
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Salt to taste</div>
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Chaat masala- 2 tsp</div>
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Lemon juice - 1/2 a lemon 🍋 </div>
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<b>Directions</b></div>
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Boil the juwaar in IP for 10 minutes with some salt in it or pressure cook. Mix the salad ingredients and toss well. Enjoy cold or at room temperature. </div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-49775429255860805752020-07-18T17:12:00.001-07:002020-07-18T17:12:07.832-07:00Cheesy corn aloo balls<div dir="ltr" style="text-align: left;" trbidi="on">
If you are like me, you love appetizers- creating and consuming both! So here’s an easy, non fried and delicious starter. Who doesn’t like potatoes, cheese and corn after all! You and your guests r in for a treat. I snuck in a lone half sweet potato 🍠 in mine as it was crying to be used!<br />
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<b>Ingredients </b><br />
Potatoes-3-4 medium<br />
Frozen sweet corn- 1.5 cups<br />
Mozzarella cheese shredded- 3/4 cup<br />
Chopped green chilies- 1<br />
Garlic powder- 2 tsp<br />
Dry oregano- 2 tsp<br />
Tandoori masala- 2 tsp<br />
Black pepper- 1-2 tsp<br />
Aamchur powder- 1 tsp<br />
Salt to taste<br />
Canola oil enough to coat the Appe pan<br />
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<b>Directions</b><br />
Boil and mash the potatoes. Combine all ingredients to form the mixture. While you can deep fry these, I used my go-to Appe pan for these. Place 1/2 tsp oil in each slot of the pan on medium heat and place the mixture. Cook for 3-4 minutes on one side and flip and cook for about 2 minutes on the other side. Serve with a sauce of your choice. I combined sriracha, ketchup and ranch to make a yummy dipping sauce for mine.<br />
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-25197608275098838842020-04-30T23:07:00.000-07:002020-05-01T00:38:27.099-07:00Roasted Veggie Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
I still remember the time I had lasagna for the first time in the US about 20 years ago. I was in awe of my husband's cousin who had made it. Multiple layers of pasta, flavorful veggies, spinach, ricotta and other cheeses- how can anyone make something as complex as this at home. Little did I know that over the years this seemingly complex dish would be broken down to a series of simple steps by my "chef brain" with several permutations/combinations of ingredients and variations!<br />
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While improvisations like using frozen spinach, crushing spinach vs not crushing it for the right texture, substituting cottage cheese for ricotta cheese to cut down on some calories and raise the nutrition bar seem trivial, the most important one came several years ago with the discovery of "no boil lasagna noodles". Gone were the days of struggling to handle the cooked sloppy with lasagna breaking apart during the process. Over the years I would realize, you don't even need to buy the "no boil noodles" in particular because ANY lasagna can be made the "no boil" way! It is the moisture from the filling layers and the sauce with the baking time in the oven that cook the noodles while infusing all the amazing flavors in them. Good bye over cooked messes!<br />
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So here's just one of my over a dozen variations of lasagna that I recently made. And like most of my meals, this requires minimal prep time (under 30 minutes total is my goal with my limited attention span, constantly multi-tasking nature and the urge to accomplish as much as I possibly can in a limited time!!)<br />
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<b><i>INGREDIENTS</i></b><br />
<br />
<ul style="text-align: left;">
<li>ANY lasagna noodles- about 250 GM</li>
<li>Good quality marinara pasta sauce- 1 jar</li>
<li>Pesto- 2 tbsp</li>
<li>Alfredo sauce- 1 cup (optional)</li>
<li>Chopped veggies like- Red onions, summer squash, zucchini, Eggplant, carrots, sweet/bell peppers- 1 of each </li>
<li>Cooked chopped or crushed spinach- 1/2 cup</li>
<li>Egg white- 1-2 (optional for binding)</li>
<li>EVOO- 1 tbsp</li>
<li>Garlic cloves- 3-4</li>
<li>Salt, pepper and chili flakes to taste</li>
<li>Low fat Cottage cheese- 2 cups</li>
<li>Mozarella cheese- 1/2 cup </li>
<li>Parmesan/pecorino cheese- 1/4 cup</li>
</ul>
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<b><i>METHOD</i></b></div>
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<b><i><br /></i></b></div>
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Preheat the oven to 400 F. Grease a glass baking tray. Combine the sauces in a mixing bowl. Spread the chopped veggies on a large baking tray greased with olive oil and toss them with some EVOO + salt, pepper and fresh chopped garlic. Roast the veggies in the oven for a total of 20-22 minutes mixing half way and checking again at around 18 minutes mark. Mix the roasted veggies with cottage cheese (or ricotta cheese), cooked chopped spinach, salt, pepper, chili flakes and egg whites in a mixing bowl. </div>
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Start the layering by spreading sauce at the bottom of the baking tray followed by the uncooked lasagna sheets. Spread the veggie cottage cheese mixture on top and then the sauce again. Repeat with the final layer of lasagna and sauce. Top with shredded mozzarella cheese and parmesan cheese. Cover the tray with Aluminum foil and bake at 375F for 35-40 minutes first. Remove the foil from the top and bake for an additional 10-15 minutes. Let it rest for 10-15 minutes, cut and serve. </div>
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Pair with mixed greens 🥬 or a simple 🥗 salad.</div>
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Bon-apetit! </div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-84187690505699781232020-04-26T14:08:00.001-07:002020-04-26T14:08:26.226-07:00Healthy and Tasty couscous sweet potato veggie burgers<div dir="ltr" style="text-align: left;" trbidi="on">
My brain usually has an inexhaustible supply of meal ideas with repetitions of meals spread out several weeks if not months apart. This extended quarantine does challenge that track record at times. Saturday dinner was one such instance. So I asked my 10 year old foodie son, Kahan for dinner suggestions. And he looks up some ideas on "Tasty.co" and goes, "Mumma, how about we make burger patties from scratch?" And images of all the possible ingredients in the fridge started snapping in front of me. "Bingo! Those ignored honey wheat buns, that rarely ever used celery and that sweet potato begging to come out of its home would love to be finally put to good use!" I was sold on the idea and while he went through the different options about chick pea vs black bean burger, the sunflower seeds version seemed to strike my fancy! <div>
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So Kahan and I decided to improvise the recipe based on what we had on hand and boy were we all delighted with the final outcome! So here's the simple yet flavorful and healthy veggie burger recipe. </div>
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<b><i>Ingredients</i></b></div>
<div>
<ul style="text-align: left;">
<li>Boiled sweet potato- 1</li>
<li>Cooked cous cous- 3/4 cup</li>
<li>Chopped carrot- 1 medium</li>
<li>Chopped celery- 1 stalk</li>
<li>Chopped scallions- 2-3</li>
<li>EVOO- 2 tsp</li>
<li>Seeds and nuts mix (sunflower and other seeds)- 1/2 cup</li>
<li>Salt to taste</li>
<li>Chili lime seasoning- 1 tsp</li>
<li>Garlic power- dash</li>
<li>Tandoori masala- 1 tsp</li>
<li>Paprika powder- 1 tsp</li>
<li>Lettuce, Tomato, Avocado, pickles, ketchup, Sriracha ranch, buns and cheese slices to assemble</li>
</ul>
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<b><i>Directions</i></b></div>
<div>
Combine all the ingredients and mix well or use a food processor pulsing a few times to make the patty batter ready. Preheat the oven to 375 F. Use half cup measure to lay out the patties on a greased baking sheet. Spread them out a little to make even thickness patties. This makes about 5-6 good size patties. Flip them after 15 minutes. </div>
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Assemble the burgers and enjoy with your favorite condiments and salad. </div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-31103363402140601222020-04-20T21:03:00.001-07:002020-04-20T21:03:24.502-07:00Beet paneer kofta curry<div dir="ltr" style="text-align: left;" trbidi="on">
A dish is usually cooked up in the mind before being cooked in the kitchen; that's the story of a home chef! Variety is the spice of life and good food nourishes the soul. On that note, those cooked beets in the fridge needed to go in a dish besides a salad or beet raita. The blanched spinach in the freezer was doing nothing more than taking up space. Time to get them married off in a dish!<br />
The gravy, made in the Instant pot is super easy with no saute needed there is no compromise on flavors.<br />
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<b><i>Ingredients</i></b><br />
<b><i>KOFTA-</i></b><br />
<br />
<ul style="text-align: left;">
<li>Grated Boiled beets (I cook them in Instant pot)- 2</li>
<li>Grated Boiled potato- 1</li>
<li>Grated paneer- 1/2 cup</li>
<li>Corn startch- 1 tbsp (can substitute with all purpose flour or skip altogether)</li>
<li>Chopped green chillies and giner- 1 tbsp</li>
<li>Oil to grease the Appe pan</li>
<li>Salt to taste</li>
</ul>
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<b><i>CURRY/GRAVY-</i></b></div>
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<ul style="text-align: left;">
<li>Tomatoes chopped- 2 large</li>
<li>Green chilly- 1</li>
<li>Ginger- 1 small piece</li>
<li>Garlic- 2 cloves </li>
<li>Onion chopped- 1</li>
<li>Butter or ghee- 1tbsp</li>
<li>Cumin- 1 tsp</li>
<li>Spinach (optional)- 1 cup</li>
<li>Cashew pieces- 2-3 tbsp</li>
<li>Spice potli- cardamom, star anise, black pepper corn, cinnamon, cloves wrapped and tied in a small cloth pouch. (Can substitute with a tsp of garam masala)</li>
<li>Bay leaf- 1</li>
<li>Water- 2 tbsp</li>
<li>Salt to taste</li>
<li>Sugar- pinch</li>
<li>Sour cream, heavy cream or plain Greek yogurt </li>
</ul>
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<b><i>Method</i></b></div>
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<b><i><br /></i></b></div>
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Combine all the Kofta ingredients in a mixing bowl and form a dough. Heat the appe pan with some oil in each section and place the kofta balls, cover and cook on medium flame for about 4-5 minutes on one side. Flip and cook for another 2-3 minutes. Kofta can be fried alternately. </div>
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Place all the gravy ingredients in the Instant pot except the sour cream/heavy cream. Cook on high pressure for 7 minutes. Release the pressure after 10 minutes and blend in a blender after removing </div>
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the spice pouch and the bay leaf. Transfer to a pan on the stove top and heat. Adjust salt as needed and a pinch sugar to balance the flavors.<br /><br />Place the Kofta in the gravy right before serving and garnish with sour cream/heavy cream or greek yogurt. Enjoy with Roti or Naan (or by itself if on a low carb diet!!). </div>
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<i>NOTE- The gravy can be made in pressure cooker or stove top as well. </i></div>
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Place all </div>
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Combine all the gravy ingr</div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-43872875634255557642020-04-20T20:41:00.002-07:002020-04-20T22:15:09.669-07:00Roasted cauliflower Thai curry<div dir="ltr" style="text-align: left;" trbidi="on">
Home chefs find inspiration in everything around them. Compound that with quarantine, a refrigerator full of produce, daily exposure to Master Chef season 6 and a newly found "getting to know Instagram" approach and the result is new dishes! So that's the story behind this curry and pretty much most of the meals being whipped in the kitchen these days.<br />
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Tired of the usual Aloo Gobi? Try this Thai take on Gobi and you are sure to please your taste buds and your families quest for variety. </div>
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<b><i>Ingredients</i></b></div>
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<ul style="text-align: left;">
<li>1 small head cauliflower florets</li>
<li>Green beans- 5-6 cut length wise</li>
<li>Bell pepper- 1 cut into squares</li>
<li>Olive oil - 2 tsp</li>
<li>Minced garlic- 1 tbsp</li>
<li>Ginger- 2 tsp</li>
<li>Brown sugar/Jaggery- 2 tsp</li>
<li>Coconut milk- 1 can</li>
<li>Thai green curry paste (or red curry paste)- 2tbsp</li>
<li>Thai dry chili paste- 1 tsp (optional)</li>
<li>Lemon juice or lime juice- 2 tsp</li>
<li>Salt to taste</li>
<li>Cilantro or basil to garnish</li>
<li><br /></li>
</ul>
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Serves 4-6. Sub 30 minute dish.</div>
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<b><i>Method</i></b></div>
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Preheat the oven to 400 F. In a large sheet pan lined with aluminum foil with non stick spray, spread the vegetables evenly and drizzle with olive oil and some salt. Roast in the oven for about 15 minutes or until cauliflower appears charred but not burnt. In a sauce pan mix coconut milk, brown sugar/jaggery, minced garlic, grated ginger, Thai chili paste, Thai curry paste and mix well with a hand blender if needed. Simmer on low to medium stove top for 10 minutes. Add the roasted veggies, salt, lemon juice and mix well and turn the heat off. Garnish with basil or cilantro and serve hot with brown rice.<br />
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-69241146092138595252020-04-13T11:38:00.001-07:002020-04-13T11:38:19.933-07:00Cauliflower Rice with stir fry veggies/tofu bowl<div dir="ltr" style="text-align: left;" trbidi="on">
This “easy-peasy” sub-15 minutes meal cuts no corners in flavors and freshness of ingredients. One thing is certain- you won’t miss the carbs in this flavor burst medley!<br />
<i><b>Ingredients</b></i><br />
Cauliflower rice-2 cups <span class="Apple-tab-span" style="white-space: pre;"> </span><br />
Green beans (fresh or frozen)- 1/2 cup<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
Brussels sprouts (fresh/frozen) chopped- 2/3 cup<br />
Shredded 🥕 carrots- 1/2 cup<br />
Broccoli 🥦 florets 2/3 cup<br />
Mushrooms 🍄 chopped (optional)- 1/2 cup<br />
Green onions/chives chopped- 2<br />
Minced garlic- 1 tbsp<br />
Extra firm tofu pieces- 1 cup<br />
Fried egg for topping (optional)<br />
2 tbsp canola oil<br />
Soy sauce- 1 tbsp<br />
Chili garlic sauce- to taste<br />
Good vinegar (white balsamic or rice wine)-2 tsp<br />
Everything but Bagel seasoning 🧂 (Trader Joes)- a dash to sprinkle (or add roasted sesame seeds instead)<br />
Cilantro/parsley to garnish<br />
Salt to taste<br />
Black pepper to taste<br />
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<b><i>Method </i></b><br />
In a non stick pan, heat oil and add chili garlic sauce. Shallow fry the tofu pieces and set aside. In the same pan, add some more oil if needed and sauté the 🧄 garlic and add the veggies one after the other with salt and black pepper. Cook on medium to high heat. Add cauliflower rice, soy sauce, chili sauce, vinegar and stir well. The veggies will preserve their freshness and color as they are only cooked for a total of 4-5 minutes. Add the tofu pieces, adjust salt, sprinkle the sesame seeds or “Everything but bagel” seasoning and garnish with parsley or cilantro. Top with fried egg and enjoy this flavorful protein bowl.<br />
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-70053607871734406332019-12-03T20:39:00.000-08:002019-12-03T20:39:11.775-08:00Instant Pot Mexican Rice<div dir="ltr" style="text-align: left;" trbidi="on">
Food blogging has taken a back seat this past couple of years with the newer practice taking up most of the time and energy. Instant pot happened around the same time as the practice and boy it has been a game changer in my kitchen. This Mexican rice recipe was inspired by the IP Vegetarian chili recipe. Wholesome and delicious one pot meals with minimal prep score big in a busy mom-boss's kitchen!<br />
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<b><i>Ingredients</i></b><br />
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<ul style="text-align: left;">
<li>Rice (Brown, white, long or short grained- your choice)- 1.5 cups</li>
<li>Black beans- 2/3 cup soaked in water for 4-5 hours</li>
<li>1 medium onion chopped</li>
<li>3-4 garlic cloves minced</li>
<li>1 jalapeno- chopped finely</li>
<li>finely chopped veggies like celery, carrots, zucchini, spinach</li>
<li>corn (fresh/frozen/roasted)- 1/2 cup</li>
<li>Water- 2 cups</li>
<li>Taco seasoning- 2 tsp</li>
<li>salt to taste</li>
<li>Lime juice to taste</li>
<li>Chopped cilantro to garnish</li>
<li>Mexican shredded cheese to garnish</li>
<li>Avocado- 1 chopped to garnish</li>
<li>EVOO or canola oil- 1 tsp</li>
</ul>
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<b><i>Directions</i></b></div>
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Turn the IP to Saute mode and put oil in the pot. Saute onion, garlic, jalapeno for 2-3 minutes. Add all the chopped veggies, beans, rice, seasoning and water, salt. Close the lid and and cook on High Pressure for 8 minutes. Vent after 10-12 minutes and add the lime juice and mix well. Serve with the garnishes. <img src="https://lh3.googleusercontent.com/WwJjg_JAk4ONODAa7hXDHauRlMfsvy1UZBMUwQxlxLu-g6p1LGLsBFGh58JYWH6RIY27LQMsK6PlERt_yC4EJdCScgp2Ry3CN4gAA-tw6mFnhEHefuFFAgKQZxH1UAXw4zd6tsw7KmpbEzqAsGZ9W26RkO43_rCLyskopnI87Fd_zaavsn9J5_EpYTjk1loNhrkZbA0gQnLiefjDo2ceOIHG6f9FMFsepaXUQfqwg-btVirPCP1hJylnAzxXFQUc-2tHVQIyTZu1JNkGXhneAZ59yAiULNBf272w97fbibz7ShXvGbgIncAvJ6Mcbtw5we_Do4jfzfYVj_j7JMWQkAwLyNiMP5vbVqSPfm4J7xtwtlfsps1EHc_BCexpR6vgXFOa346Js--VLlLu4_W49lgjp6GAATggipBlVAk3Gk53SHq8MujtVpHE8c80vpjFkLg464B7y1t8AOqCAv9BDtGvOo6cdpmbpkMu48GbbyGVzPkMe8J7AE3HVhvXaWuJp2DNM-6yplhHT0Mlq3IHLzZ6mEdHXMgc22kSFoS6Pkezr9X3p0TQCk2RA4c3PygRSsapSgWTA-82oAyOHF_gF5ciagRWpimVYSxkLCZo6iQBb9XFeYTrtR9ShP-OgZ-X_9behYxd8h08pEFgf5Eb-XGdBrBuxfoSgnfMXSI-kNGI5Ejlxd71DqM=w1277-h924-no" /></div>
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<img src="https://lh3.googleusercontent.com/LT8E6AJkxmi9TxaE95GNDqEMxNO7ucTFzVVL_nCruqsmjTx9_FMelBEsBgtHy9Rpp3x-JtyASry_HYNv8XV3ndOZ_P5DOibbCQYjh2Qjo1KgO-tLb7kwsyAad9cnX-bJYKopAIkFzpTgEI-QCahSsJW6pZ7QHP4lPhBs3VVeo5FqF8Tudp9L7OqufMAJzJcusPAp-7eKuqejDadLfIW26d4OhI7Jnmom1ovUjjsbQSdReX18nJEuudI8-9J6LiR1oX2T4rxiQJ5lcm9W7YM1z_28NaYy9uMS309AD21xzad3faZRUuq_om-fQLlq049SqBZv8vqSX0GWpvmvvHDEFlk0Q8d0mAj-wowhLAM67dvnPXyUW3QnpXLCGPU6EjNZCZhZVomK1tTGUe0m6r39bhV82mK7K22Ktk4NOYo0-xkYmLXEUPbdXW9x_5o4rLKzwsXAyTjlGcB1qf5LXiDQOFfBQMmZWxwDvuvpR-2Kv17PVh6vZMC0tkfcKfu0VIUTb47pPMaUFWH8xV2k2kaNxd6yp6ZPa6HfEIIVSMA4AIFVW1zdf3xYGKqS9-Y-lKv7w3PnyFdXZgFBFxbORiCfdgYaL6BffFefQ0PkOjlEYg1v_hde2taBaVVx1PuYNvGUBneixt5RK3kv3q44DS7j0wHZeH-vtOQ0Qz52k0tPagBTkoi8i5XRZNU=w1233-h924-no" /></div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-17794472455298290322019-12-03T20:05:00.003-08:002019-12-03T20:22:52.642-08:00Roasted curried cauliflower-corn soup<div dir="ltr" style="text-align: left;" trbidi="on">
When life gives you cauliflower, you tend to make Aloo Gobi, Gobi masala or Gobi paratha as a devout Indian home chef. That was me until I was fed up of the first two options and lacked the time and patience for the stuffed Gobi paratha option. And that is how this soup was conceived!<br />
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<b><i>Ingredients</i></b><br />
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<ul style="text-align: left;">
<li>Cauliflower florets (frozen or fresh)- 2-3 cups (or 1 cauliflower head)</li>
<li>Frozen or fresh corn kernels (I use roasted corn)- 1/2 cup</li>
<li>Onion- 1 medium chopped into large pieces</li>
<li>Coconut milk reduced fat- 1/2 cup</li>
<li>EVOO- 1 teaspoon or more to roast</li>
<li>Vegetable broth- 1 cup</li>
<li>Roasted cumin powder- 1/2 teaspoon</li>
<li>Garam masala powder- 1/2 teaspoon</li>
<li>Turmeric powder- 1/2 teaspoon</li>
<li>Smoked paprika- 2 teaspoons</li>
<li>Balsamic vinegar- to garnish</li>
<li>Salt/pepper to taste</li>
<li>Cilantro/parsley chopped to garnish</li>
<li>Smoked gouda or goat cheese - per taste</li>
<li>Tortilla strips to garnish</li>
</ul>
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<b><i>Directions</i></b></div>
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Preheat the oven to 400 F. Spread the chopped cauliflower florets and the onions on a non stick sprayed cookie sheet. Coat them in EVOO lightly and sprinkle some salt and pepper. Bake for 15 minutes rotating the sheet once in-between. Blend the roasted veggies with vegetable broth and roasted corn. Heat the soup on a stove top on medium to low medium heat and add the coconut milk and the seasonings. Let it simmer on low for a few minutes. Serve the soup hot garnished with cilantro/parsley, cheese, balsamic vinegar and tortilla strips. Enjoy with sour dough bread or Avocado toast.<br />
https://photos.app.goo.gl/LZ71fcmjarkV5XDm6<img src="https://lh3.googleusercontent.com/PK5ngTJogsZUamIc1Xv1IvhgeWhnCDozI9x88xpOe0OSDT_h8bXq1B-qXffaZFKh3G4iJfR27wQk0jXVuc5uDiW7ml1xNiJWgADNDbJWD3h6F907202ALSJL_qB8I1kvYGICzhe3USRhZuuW3AeSY7-Bj2Y8kweyAal5-WY9Tt_R3vIxsGDIeDnKLThkoBs0e6sM5Q672xQyou57AsrQnS2mXEvlIZQpzUstsR0zk3G4mLhnP9Zpw1N4TQfgxwZetU1cn28QNDXdDUfXPr_tDzzwIU8iTTFB2sUxF9tYD7tXDBE3ApDRbzcd03JHMa4Ju00Ra1O0_xynJgU4AGfL95kn6rBua5g5zSp1c5HgcRXnJJI-zlaZAhdihCoP6W6H08WqBHx3WipwviLDXkSPcqsYXUlCHmMWWZSWA-zl2Q2469dVyGbDI1ModgXF0I6Wkv3I2wihnr4p54MdAwby6yI3ymhO2-UGHjK6jhzkUp_SNkVoQaQ15B55hAJVdHiRJmyoEnjsR3uI4AN05LcP2HSQQb7gcZIIQKfBSfVytvOd-oRiTgr4aoYtS8gEWPRnt7NW3eTI5yCt_zFwK7wGCoiQ21w6B51J_OzhaNH5J7IyX9Po-JSwsmfIPegy55Ecu2e6qjPp04jztwS5RSt0wwF7PhDff-_SmacVGXSx6kSpIaEj8bbvgK4=w1233-h924-no" /><br />
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<img src="https://lh3.googleusercontent.com/8TcKWLJN8Vw46LsAMjWwoOzVcAh1arkN_bQIrNoEJKcl3o_mdiv1Gexa-MOXYYaYqTbwjnED3PQrnAnDuZ5s02Z6To1N0vbfOwO2_1j8cQ3goUwj7LhckkzQn4JiHoTL3PnoPYi3VYhfoZkSSLdkEJwr-G8lPG60WXTbh6zZfuSesXo5aRbQD3eZTgcmleX62x4PMe6TifU8mFAYCXrcYE7gC2rBps5_EcaADoQnoEhklO5cvvB1qH1Ez0kMyRYCjYeHwWHcgiC4M5OiYCFdSRq22JEi_IQuso-EUHZJETkQCBmoSXYb9wnMJYACrQZhfIfzDws05WdPWVVB2hJgA0t7TLgzidRuGDuIGVdBLz-TM1Cs1KmVSNFDum0iqvVi5bNoZsKkbz3DpJZ5pW0Qx8J7uqD153ySH2Nja7cIJespVwVFWzSsFSWgB2WliG9gL2HcjGe2O01YNtdK5VVfBrBAmFmhuPRVm70sHq7hVwQyPYhH79Vxw21T5UShV85b3OeRYp_PL4V8KXNm5N871AEXsYr77EpUGOqvpgrpya28LSUn9zgb8r5ueBi-gbmB-nRG_5je6yeUZj_vyAK1tAM6yuo5a3lAuMpDznylTfkffSqnjj24Pz1IHdjXCbN3Ql-1kfPFfCOzMZKtfGsZhQEGoQ0e3NLZ8MBI_nvzFKtLPMtsmkBz51w=w1233-h924-no" /><br />
<img src="https://lh3.googleusercontent.com/ZUYR2iApWy60soNxr0RnB55MhQkN6jG0gQDplykNBvPyXFr6UQxHre_58wgtz0Dzz2BRWIk_WELZatNDnuNTUW4tBz2Pn5OBBjiuenRa7h_Oc1ckeJAnVGI1xVXAGKtX3jAgpXfF-9DtJzgvu0NHbLspdq94bwXFRLi1yu07wwyCo5U_L1DwqZuBHEEUWQ392USp4S8_NlQ2z90otbOkYuxJV_8OFJUb3iporsCxYLM83IqnXJiNaVWUETi3JmLvoXb0LHgMc87siS5kkrzyFOiYMU_71EMYW1B-F4rsvlbEuwuyiYBubQqnMlz1tP5im0P2VO53OAp8va1m_QcpiwmQLaqNYa5KLIHv2CyVPcXceeNJYbRsILhf2O1EhVeZh3c0jIyu9CYtalBm9tJkT7oYXeCsP_M4utsQJzZwbVlxQBF4UShVfgjuysOEbOMuAbzn_9MmG2OpWYa-ib8rHdCcz3W2vYcx0fiz_GTy0S79AvINMPAsoKuT_kW2vJd_DtlSRIG9P3zmxsyoZTK8p1BgP2S4MrRv2JDdNV-8Nojp32keQCRJh6ZsAa4bZpG9_PWmi2KAcEfLHrfD8UCtGf1ayqsKIG_L49qg3PniKzKIz1lwzgr8tTB1tla_5pJUrETVO6JeQ2Wei2wuxQkMjo5_xwaO0WK8LKN9ZNs8mfc9G2igXTtGqDc=w1233-h924-no" /><br />
<img src="https://lh3.googleusercontent.com/LT8E6AJkxmi9TxaE95GNDqEMxNO7ucTFzVVL_nCruqsmjTx9_FMelBEsBgtHy9Rpp3x-JtyASry_HYNv8XV3ndOZ_P5DOibbCQYjh2Qjo1KgO-tLb7kwsyAad9cnX-bJYKopAIkFzpTgEI-QCahSsJW6pZ7QHP4lPhBs3VVeo5FqF8Tudp9L7OqufMAJzJcusPAp-7eKuqejDadLfIW26d4OhI7Jnmom1ovUjjsbQSdReX18nJEuudI8-9J6LiR1oX2T4rxiQJ5lcm9W7YM1z_28NaYy9uMS309AD21xzad3faZRUuq_om-fQLlq049SqBZv8vqSX0GWpvmvvHDEFlk0Q8d0mAj-wowhLAM67dvnPXyUW3QnpXLCGPU6EjNZCZhZVomK1tTGUe0m6r39bhV82mK7K22Ktk4NOYo0-xkYmLXEUPbdXW9x_5o4rLKzwsXAyTjlGcB1qf5LXiDQOFfBQMmZWxwDvuvpR-2Kv17PVh6vZMC0tkfcKfu0VIUTb47pPMaUFWH8xV2k2kaNxd6yp6ZPa6HfEIIVSMA4AIFVW1zdf3xYGKqS9-Y-lKv7w3PnyFdXZgFBFxbORiCfdgYaL6BffFefQ0PkOjlEYg1v_hde2taBaVVx1PuYNvGUBneixt5RK3kv3q44DS7j0wHZeH-vtOQ0Qz52k0tPagBTkoi8i5XRZNU=w1233-h924-no" /><br />
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-35096613642533573972017-07-17T23:11:00.001-07:002017-07-17T23:11:41.644-07:00Super food energy bars<p>Energy bars, protein bars, granola bars are all so handy for that quick source of much needed energy after a work-out or a mid-day snack or a meal replacement on a super busy day at work. With a gazillion variety available in the stores, it's a hit or miss. Some are high in sugar, others high in calories, some have a long list of strange ingredients you can barely pronounce! <p></p></p><p>Inspiration to try my hands at these nutrient pack delicacies came from a neighbor and I started experimenting with my own ingredients until I found a happy medium! Or did I? Well, I suggest you find out for yourself and tweak as you please as long as you can share your version as well!</p><p><br></p><p><b>Ingredients</b><br></p><p><ul><li>Almonds- 1 cup</li><li>Cashews- 1/2 cup</li><li>Walnuts- 1/2 cup</li><li>Chia seeds- 1/4 cup</li><li>Oats- 1 cup</li><li>Dates chopped- 1.5cup</li><li>Almond butter- 1/2 cup</li><li>Semi sweet chocolate chips- 1/3 cup</li><li>Dash of sea salt</li><li>Dash of cinnamon and nutmeg </li><li>Almond milk- as needed for binding</li><li>Vanilla protein powder (plant based)- 1 scoop</li><li>Stevia (if needed for more sweetness)</li><li>Dried unsweetened coconut flakes for garnish</li></ul><p>Roast the nuts on a low flame. Roast the oats lightly for 3-4 minutes. Grind the nuts and oats coarsely. A food processor can be used on a "pulse mode" to bring all the ingredients together into a dough like consistency. Spread the mixture on a greased cookie sheet; sprinkle some coconut flakes and bake in a 350 F preheated oven for about 12- 15 minutes. Let it come to room temperature before freezing it for about 30 minutes. Alternately, refrigerate for an hour or so and slice. The refrigeration ensures crumble free pieces. (I learnt it the hard way!)<img src="https://lh3.googleusercontent.com/-j0cdkTfMdaI/WW2ldA_rTaI/AAAAAAAAoJ4/KhR-qp-aHXw6UWFkfFv0WtvM_g3HJ96agCHMYCw/%255BUNSET%255D" alt=""></p><p><i>Spread in the cookie sheet</i></p><p><img src="https://lh3.googleusercontent.com/-qwrrmM06zTI/WW2mM-ylgvI/AAAAAAAAoKA/x6thAtiCx-klWzOzJi9IG2Khu1FJFPLXQCHMYCw/%255BUNSET%255D" alt=""><br></p><p><img src="https://lh3.googleusercontent.com/-hJtqLiVVbuk/WW2mL2X4BQI/AAAAAAAAoJ8/navqs5DRpUMFzNLXhaA51BSzOss3QLKcgCHMYCw/%255BUNSET%255D" alt=""><img src="https://lh3.googleusercontent.com/-84W3CGWFlug/WW2mOGXv8SI/AAAAAAAAoKE/B1B9Ax5BfcgQ5zMfYxTgIofP8LDRRdg_QCHMYCw/%255BUNSET%255D" alt=""><br></p><p><i>Store in an airtight container in the fridge and enjoy as u please!</i></p></p>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com1tag:blogger.com,1999:blog-2439413461397189153.post-87688705121131092362017-05-02T13:24:00.003-07:002017-05-02T13:30:16.540-07:00Chocolicious chia seed pudding with a hint of orange!<div dir="ltr" style="text-align: left;" trbidi="on">
Chia seeds have been the talk of the town for their "super food" label in health food circles. Anything that purports health benefits and lend that crunchy, bubbly texture catches my attention. I tried the overnight chia seeds and oats pudding that my SIL recommended and enjoyed it for a nice breakfast variation at work. I had enjoyed chocolate chia pudding at a local restaurant, "Lyfe Kitchen" and had found the texture's uniqueness beyond the scope of my kitchen! Boy, was I wrong!<br />
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The ease of this recipe is just the icing on the cake: the no-dairy, no-sugar aspect and all the healthfulness of chia seeds makes it almost too good to be true! Except that it is true!</div>
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<b><i>Ingredients</i></b></div>
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<li>Unsweetened vanilla Almond milk 1.5 cups</li>
<li>Chia seeds 1/2 cup</li>
<li>Raw Cacao powder (or baking cocoa powder) 1/4th cup</li>
<li>Maple-Agave syrup blend (or Maple syrup)- 3 tbsp </li>
<li>Orange zest- 2 tsp</li>
<li>Pinch of salt</li>
<li>Vanilla extract- 1 tsp (optional if using vanilla flavored Almond milk)</li>
<li>Raspberries and graham cracker crumble (or any berries) for garnishing</li>
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<i>Makes about 5-6 small dessert cups</i></div>
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Mix all the ingredients except the berries and graham crackers in a mixing bowl making sure there are no lumps of the cocoa powder. Blending will make the pudding smooth for those who prefer the smoother texture. I think what makes this pudding extra special is the texture of the chia seeds so tastes great without blending. Set in the refrigerator in individual serving cups. Pudding will be ready to serve in 5-6 hours. Garnish as you like and serve cold. </div>
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<img src="https://lh3.googleusercontent.com/FC2vl2arRgLudKTmvp1dtHFChQ5Z9g-prN5GhOkPyMWlOocNt-Mbg4YXZqs9uPgRFmV8enekRELxl9bVjNWl5Ybpe0wWMcxJqmGhSshzdXOjE-G3nXtRaoKkhmbwS1V0P7nv3S1pF-lFQ6J-2pVItKHT6xgNlW4QCfIVa-k87vdoIlYSqPZPOIMZUiPMh6K6zXX3wvEw0-UGSqM13_vp_3x_H2V05sBbYcLs5Gj1N392IbtXUyiv0zR5mOllqq953VWzBRaG6uRoWSY6VWHhM4auVYNnMAZ9vMJrW2YoYZPZUqccl610hiJ6MHGCoeBXh9C7yF91YNWlkAVO44KoMOEILCbq2G3NaSBg2cXpXyhjd2pLSC7Ivd25A6UKuJF9x0soGP3q2yJaz_rNPuM-pylRM3on3b8PLNLAQCiyU4wqUJ3qtpgDxXqqolkfnC6LKsVvs_B-zHEMfq6Y-dOtdoXwydCEPLPsUx8oUjQrKuxm1nVA_msNij0GswSopywRQ14n9OFL2AokMqpLGrDMqW1XHWVdXPg2-ifHANteugH-kj2Sz8T4AarQz56AFeqWVz8a0-gc7ioVzzQomQMocWAhLVc32GZhubZ6ypHFU75_bvxWco1qUw=w1027-h771-no" /></div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-90623013087283413512017-02-01T20:01:00.000-08:002017-02-01T21:13:20.820-08:00Low guilt choco-orange walnut brownies<div dir="ltr" style="text-align: left;" trbidi="on">
Who doesn't like warm chocolate gooey brownies with some good old vanilla ice cream! I have experimented with many recipes/ingredients with varying degrees of deliciousness and nutrition value! I just tend to be slightly picky about what goes into the food that goes into my kids' growing bodies and brains. The more nutrition I can squeeze in while still keeping the taste, the better I feel about that dish! And this applies to desserts as well.<br />
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Kahan, my 7 year old is a foodie and takes on his mom. He is very curious on what's cooking in mumma's kitchen and if the aromas arouse his interest, he will want to pitch in some help climbing on the little step stool. And so here we were, the mommy-son duo whipping up some choco-orange goodness right before homework time! The results were mouth watering (plural because it's hard to stop at one!) minus the refined flour, sugar, oil, butter and eggless in case we want to recreate this for Nani (my mom) some day!<br />
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Ingredients<br />
1 cup whole wheat flour<br />
2/3rd cup unsweetened cocoa powder<br />
1/4th cup Stevia-sugar baking blend<br />
1/2 cup coconut sugar<br />
1/4 cup roasted chopped walnuts<br />
1/4 cup unsweetened shredded dried coconut<br />
Zest of 1 orange<br />
1/4th cup semi-sweet chocolate chips<br />
Pinch of salt (to round out all the flavors)<br />
1 teaspoon vanilla essence<br />
1 teaspoon baking soda<br />
1/3rd cup plain non-fat Greek yogurt<br />
1/3rd cup coconut oil<br />
3/4th-1 cup water (Almond milk or milk can be used as well) to bring it all together to a batter<br />
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Mix all the ingredients except water really well. Add water (or almond milk) slowly as needed to get the thick brownie consistency. Preheat the oven to 375 degrees F. Pour the batter in a greased baking pan. Bake for 25-29 minutes depending on your pan and oven; checking in between. Let it cool before slicing. Enjoy with a dollop of your favorite vanilla ice cream.<br />
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-31073083744988515162017-01-25T20:27:00.003-08:002017-02-01T19:25:03.892-08:00Peanut-dates energy bars<div dir="ltr" style="text-align: left;" trbidi="on">
Chilly winter mornings conjure up childhood memories of a glass of warm milk and mom-made "peanut laddoos"! Here's an attempt to recreate that memory with a slight twist for my kids and to be honest, for me too! The "gingery notes" pair up perfectly with peanuts and jaggery imparting a special aroma that is sure to tantalize those refined taste buds!<br />
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<u>Ingredients </u></div>
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2 cups roasted unsalted peanuts</div>
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1/2 cup pitted dates</div>
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1/2 cup chopped jaggery</div>
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3-4 tbspn dried coconut flakes or pieces </div>
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3-4 tspn dry ginger powder or fresh grated ginger </div>
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A dash of nutmeg</div>
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1 tbsp Ghee or coconut oil</div>
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Pulse all ingredients in a food processor or a high power blender like Vitamix/Blendtec. Empty into a mixing bowl and mix some ghee/coconut oil to bring it all together to bind it. Spread it in a greased dish and let it cool before cutting into pieces. Alternately they can be rolled into laddoos or rolls. Store at room temperature in a air-right container.<br />
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<a href="https://2.bp.blogspot.com/-zd3YvD2S3FU/WJKmhZ-OwbI/AAAAAAAAlGo/xjcHJnEd_awtEkYc8thylexuKtHWxI0IgCKgB/s1600/IMG_9183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-zd3YvD2S3FU/WJKmhZ-OwbI/AAAAAAAAlGo/xjcHJnEd_awtEkYc8thylexuKtHWxI0IgCKgB/s320/IMG_9183.JPG" width="320" /></a></div>
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A quick on-the-go snack is ready for those crazy school mornings or right before that soccer practice or dance class in the evening!</div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-58301674959897317552016-05-10T10:27:00.001-07:002020-01-14T18:55:44.097-08:00Protein parfait bowl with a twist!<div dir="ltr" style="text-align: left;" trbidi="on">
That feeling when you can barely walk straight, your body is shaking and the stomach has cramps- does this feeling sound familiar? It's the feeling after an hour of intense strength training work-out and the hunger pangs that ensue after! It's easy to give in to that most natural instinct to dig into something from the pantry. But if you can curb it for an extra 5 minutes, you are sure to be rewarded with this bowl of intense pleasure and health! This sums up the birth of my parfait bowl this morning!<br />
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The base is inspired by "Deliciously Ella's" protein shake recipe. Freezing ripe bananas is a fairly recent but consistent habit in my kitchen ever since I discovered how it lends the creaminess to shakes/smoothies sans the richness of some of the dairy products.<br />
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<b><i>Ingredients </i></b></div>
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<i>Smoothie/shake</i></div>
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1 frozen banana chopped</div>
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1 ripe mango</div>
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Handful of spinach leaves</div>
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3/4 cup unsweetened cold Almond milk</div>
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1 tbsp Almond butter</div>
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1 tbsp vanilla flavored whey protein powder</div>
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2-3 ice cubes</div>
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<i>Mix-ins</i></div>
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4 large strawberries</div>
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1 tbsp sunflower seeds</div>
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1/2 cup good quality muesli or granola</div>
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<i>Serves-2 </i></div>
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<i><a href="https://lh3.googleusercontent.com/-3vv0iBRhO1E/VzIadbluOWI/AAAAAAAAa94/0zhpIVqnVRw/s640/blogger-image--54408442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3vv0iBRhO1E/VzIadbluOWI/AAAAAAAAa94/0zhpIVqnVRw/s640/blogger-image--54408442.jpg" /></a></i></div>
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Put all the shake ingredients in a high power blender (I use Breville Boss, my most used kitchen appliance after the stove/microwave!). Pour it into individual bowls and top with the "mix-ins". Enjoy the parfait smoothie/shake bowl right away and feel even better about that work-out you just did!</div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-32167822877923010272016-05-02T11:27:00.003-07:002016-05-02T11:34:48.623-07:00Rava-Oats idli with Zucchini-tomato rasam and cilantro-coconut chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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Sunday dinners ought to be quick and enjoyable, the former because you are probably tired from the weekend activities and have to get things ready for a busy week ahead and later because it's an effective technique to combat the upcoming "work-week Blues"!! </div>
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The lone zucchini kept staring at me when I opened the fridge for inspiration as if it was pleading to be used before it aged to the point of no-return! And those handful of cherry tomatoes were wondering if they could pair up with the green zucchini and keep it company! "Sure enough, be my guests!" I thought! And the rasam idea below was born. As for the Idlis, there was no prior prep with grinding/fermenting the batter so it had to be instant. I make Rava-vermicelli Idlis sometimes but thought of making it super nutritious with oats. Grinding the oats took under 30 seconds in the small blender (Ninja/Magic Bullet or what have you!). Sooji Idlis often tend to be dry and adding oats seemed to have eliminated that little flaw from these <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">fluffy moist Idlis!</span></div>
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<a href="https://lh3.googleusercontent.com/-cfxgJUs9Vgg/VyeWKAqCYJI/AAAAAAAAarA/BZS6ii2bRwg/s640/blogger-image--1898693516.jpg" imageanchor="1" style="font-style: italic; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cfxgJUs9Vgg/VyeWKAqCYJI/AAAAAAAAarA/BZS6ii2bRwg/s640/blogger-image--1898693516.jpg"></a></div>
<i style="font-weight: bold;">Rava (Sooji)-Oats Idli</i><br>
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Ingredients </div>
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Sooji- 1 cup</div>
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Steel cut or any oats ground into flour-3/4 cup</div>
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Plain yogurt- 3/4 cup</div>
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Salt to taste</div>
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Eno (or other fruit-salt)- 2 tsp</div>
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Non-stick cooking spray </div>
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Warm water- 1 cup or more for the right consistency </div>
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Prep time- 5-10 minutes</div>
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Cook time-10-12 minutes</div>
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Makes 15-17 Idlis. </div>
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<b><i>Method:</i></b></div>
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Mix all the ingredients in a mixing bowl and until the desired thick consistency of the batter is achieved. It keeps getting thicker on standing as both Sooji and Oats absorb water, so more water may be needed. Add Eno right before steaming. Put water in the idli steamer and spray the idli trays with non-stick cooking spray. Pour the batter into the mound and steam the Idlis for 10-12 minutes. Remove from the trays and enjoy steaming soft Idlis with Rasam/sambhar and chutney!</div>
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<b><i>Zucchini-tomato rasam</i></b></div>
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<b><i>Ingredients:</i></b></div>
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Toor daal - 1/3 cup</div>
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Zucchini diced into small cubes-2/3 cup</div>
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Cherry tomatoes halved- 1/2 cup (can substitute with regular tomatoes.</div>
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Garlic chopped- 3 cloves</div>
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Cilantro chopped- 1 tbsp</div>
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Rasam powder - 1tbsp (or more per taste), I use MTR brand </div>
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Tamarind paste- 1 tbsp </div>
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Turmeric - a pinch </div>
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Salt to taste </div>
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Water- about 4-5 cups for the thin consistency </div>
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<i>Tempering </i></div>
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Canola oil- 2 tsp + Ghee-1 tsp</div>
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Mustard seeds- 1 tsp</div>
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Urad daal- 2 tsp</div>
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Curry leaves 8-10</div>
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Whole red chilly- 1-2</div>
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Asofetida- 1/2 tsp</div>
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<i>Prep time- 10 min</i></div>
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<i>Cook time-20-25 min</i></div>
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<i>Serves 4</i> </div>
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<b><i>Method:</i></b></div>
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Soak the toor daal in water for an hour or two before pressure cooking with salt and turmeric. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5dDO4CaF2GE/Vyedv0h9KsI/AAAAAAAAarg/Wq920355d30/s640/blogger-image-211873569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5dDO4CaF2GE/Vyedv0h9KsI/AAAAAAAAarg/Wq920355d30/s640/blogger-image-211873569.jpg"></a></div>Add water and mix it well with the hand blender till it is smooth and evenly blended. Heat the oil + ghee in a sauce pan on medium high heat and add the all the tempering ingredients except the asofetida. When the mustard seeds begin to crackle, lower the heat and add the asofetida followed by the garlic, zucchini and the tomatoes. Saute the veggies for about 2 minutes and add the tamarind paste and the rasam powder. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-aVn1r5tmcDc/VyedxoqZNgI/AAAAAAAAark/r_QuuSY5O-4/s640/blogger-image--1877578608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-aVn1r5tmcDc/VyedxoqZNgI/AAAAAAAAark/r_QuuSY5O-4/s640/blogger-image--1877578608.jpg"></a></div>Add half a laddle of the daal mixture so that all the veggies and flavors come together and do not stick at the bottom of the pan. Cook for 2-3 more minutes and add the thinned out daal mixture. Add salt and let it simmer on low flame once it reaches a boil for about 10-15 minutes. Add chopped cilantro for garnish and serve hot. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-CfzeKCb_7Hc/VyeduC7yFxI/AAAAAAAAarc/6KNe-B0tVtA/s640/blogger-image-193319766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-CfzeKCb_7Hc/VyeduC7yFxI/AAAAAAAAarc/6KNe-B0tVtA/s640/blogger-image-193319766.jpg"></a></div><br></div>
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<i><b>Coconut Cilantro chutney</b></i></div>
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I always like to have some kind of cilantro based chutney in my refrigerator and often use it as a base to make other chutney variations depending on what I am cooking. </div>
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This versatile chutney is great for South Indian dishes and can also be used with Gujju dishes like Handwa, Muthiya or spread onto the bread for a delicious veggie-cheese sandwich. Believe it or not, I have even used it to make salad dressing and I promise I will post that yummy salad recipe soon! I did not temper this one but you can temper it with ghee and the usual temperings if you prefer. </div>
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<i><b>Ingredients:</b></i></div>
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Cilantro washed and rough chopped- 1 bunch</div>
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Fresh or frozen coconut- 3/4 cup</div>
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Tamarind- 1 tbsp</div>
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Daaliya or chana or peanuts- 1/4 cup </div>
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Sugar or jaggery- 1-2 tsp</div>
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Green chilly- 1</div>
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Salt to taste</div>
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Water- as little as needed to grind</div>
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Prep time- 5 minutes</div>
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Makes about 1.5 cups of chutney </div>
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<b><i>Method:</i></b></div>
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Put all the ingredients in a high functioning blender and grind. Remove and store in an airtight container in the refrigerator. I add some water and thin it before using as needed. <b><i> </i></b></div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-91123929177518782242016-04-26T21:20:00.001-07:002016-04-27T14:13:27.281-07:00"Hara-Bhara" dosa aka "Daal Ke chille with veg-paneer stuffing"Like most working moms, "what can I make for tonight's dinner?", is probably a ubiquitously common question! And if you are a "foodie" like me, you need variety in the daily menu. Today's recipe is all that and more- it is packed with nutrition, lower in carbs and high in protein and it is good-looking too! After all, you eat with your eyes before you taste the dish!😊<div><br></div><div>This no-fermentation dosa does not need any fancy ingredients and can be fixed swiftly for a weeknight dinner or a weekend brunch. </div><div><br></div><div><b><i>Ingredients </i></b></div><div><i>For the Dosa batter</i></div><div>2.5 cups green split moong daal</div><div>1/4 cup rice </div><div>1 green chilly </div><div>1/4 inch ginger piece</div><div>1/4 cup cilantro</div><div>2 cloves garlic</div><div>1 cup fresh spinach washed </div><div>Salt to taste</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Water </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Canola oil for cooking </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>Stuffing</i></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Grated paneer 100gm</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Finely chopped/grated cabbage- 1 cup</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 small grated carrots</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 finely chopped spring onions</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Ginger, green chilies crushed- 1 tbsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Chaat masala - 2 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Ground cumin powder- 1 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Garam masala powder- 1 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Aamchur powder- 1tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Cumin- 1 tsp</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Canola oil 2 tsp to cook</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Half an onion to cook dosas </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Salt to taste</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b><i>Method</i></b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><i>Batter</i></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Soak the moong daal-rice mixture in water for a couple of hours after washing. Place all the ingredients in the blender and add water for a pouring dosa (crepes) batter consistency. It is better to keep it slightly thicker and add water as needed rather than make it too watery. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-gAOCkfiAAaw/VyA-IdVYp3I/AAAAAAAAaXQ/v8RfwZDspqU/s640/blogger-image-15426795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gAOCkfiAAaw/VyA-IdVYp3I/AAAAAAAAaXQ/v8RfwZDspqU/s640/blogger-image-15426795.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UvbT4E-8N0o/VyA-F9T51_I/AAAAAAAAaXE/iOQxv-CTD5I/s640/blogger-image--1952347638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UvbT4E-8N0o/VyA-F9T51_I/AAAAAAAAaXE/iOQxv-CTD5I/s640/blogger-image--1952347638.jpg"></a></div><br></div><br></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><i>Stuffing</i></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">In a sauce pan, heat the canola oil with cumin on a medium flame until cumin is brown. Add the ginger-chilies and spring onions and sauté for a minute. Add the grated cabbage and carrots and cook for 2 minutes makin sure its not over cooked. Add the grated paneer, salt and the spices and cook for an additional 2 minutes to combine all the flavors well and turn off the heat. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-lHeHbEML6Jg/VyA-GordHvI/AAAAAAAAaXI/ZT31lYjs1DM/s640/blogger-image--1510551623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-lHeHbEML6Jg/VyA-GordHvI/AAAAAAAAaXI/ZT31lYjs1DM/s640/blogger-image--1510551623.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>Assembly of the dosa </i></div><div class="separator" style="clear: both;">Preheat a non-stick griddle and put a few drops of oil. Pour a laddle full of batter in the center of the griddle and spread it in a smooth gentle circular motion. This step comes with some practice, light feather touch is the key here for a perfect concentric dosa circle! Cover with a large lid and cook on medium flame for 2-3 minutes. Remove the cover, turn the heat down and flip and cook for an additional 30 seconds.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-xGCGJOjLRzQ/VyA-C3Xu0DI/AAAAAAAAaW0/YOrMckaBaK0/s640/blogger-image--897404645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-xGCGJOjLRzQ/VyA-C3Xu0DI/AAAAAAAAaW0/YOrMckaBaK0/s640/blogger-image--897404645.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-X_TWHB2YQq0/VyA-BqagM9I/AAAAAAAAaWs/SeCDHUXO0Dw/s640/blogger-image-860958595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-X_TWHB2YQq0/VyA-BqagM9I/AAAAAAAAaWs/SeCDHUXO0Dw/s640/blogger-image-860958595.jpg"></a></div><br></div><br></div><br></div> Flip over again and place the stuffing on one side of the dosa and roll it up with your hands. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Mvv9r_wuyrs/VyA-ES7Ia2I/AAAAAAAAaW8/wIbpw5Mn5j8/s640/blogger-image--952105378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Mvv9r_wuyrs/VyA-ES7Ia2I/AAAAAAAAaW8/wIbpw5Mn5j8/s640/blogger-image--952105378.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-P3T4skWHOjg/VyA-CeguntI/AAAAAAAAaWw/u7tzaxh9eO0/s640/blogger-image--831286548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-P3T4skWHOjg/VyA-CeguntI/AAAAAAAAaWw/u7tzaxh9eO0/s640/blogger-image--831286548.jpg"></a></div><br></div><br></div><br></div><div class="separator" style="clear: both;">Because the heat is low, the griddle is starting to cool off but is still very hot. Wipe with a damp cloth followed by rubbing the cut onion all over the griddle before pouring the next dosa batter. This step is important and will avoid "clumps" due to instantaneous cooking of the dosa on a hot griddle. The onion absorbs the heat and works like magic! </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-hKDNqKrgiiU/VyA-Dk0s26I/AAAAAAAAaW4/fl9gKknUxzQ/s640/blogger-image-1513984021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-hKDNqKrgiiU/VyA-Dk0s26I/AAAAAAAAaW4/fl9gKknUxzQ/s640/blogger-image-1513984021.jpg"></a></div><br></div><div class="separator" style="clear: both;">Enjoy the dosa with cilantro-coconut chutney.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Ct6RG8EKbZo/VyBRi9QMB8I/AAAAAAAAaXs/Cl2CTsQwB0E/s640/blogger-image-62685014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Ct6RG8EKbZo/VyBRi9QMB8I/AAAAAAAAaXs/Cl2CTsQwB0E/s640/blogger-image-62685014.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;">P.S: The onion technique was the best "aha moment" in my dosa-making experience!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i><br></i></div><div class="separator" style="clear: both;"><br></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><div><br></div><div><br></div></div>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-51405593932439077132016-04-23T00:09:00.001-07:002016-04-23T08:19:21.572-07:00"Chatpat" veggie wrap<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-LC2uuy-CqF8/VxsfmqerXZI/AAAAAAAAaVU/3Ciux6LkLFM/s640/blogger-image-889149187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-LC2uuy-CqF8/VxsfmqerXZI/AAAAAAAAaVU/3Ciux6LkLFM/s640/blogger-image-889149187.jpg"></a></div>A day off from work equates to a long list of errands in a handful of hours between the morning work-out and that quick siesta before the kids are back home from school and the evening "rush hours" begin! Aah the life of a mom, there is never a dull moment after all! Why not apply the same rule to our meals, "never a dull meal"! Hubby was working from home and I wanted to fix another quick meal without compromising on the taste and the nutrition. The fridge was stocked with fresh colorful veggies and I was tempted to pick up some sourdough bread for paninis when the spinach tortillas caught my attention and Bingo, this wrap was cooked up- first in my head and then in my kitchen.<div><br><div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-S0RE7lLhUdg/Vxsfrb8vByI/AAAAAAAAaVs/uywn7EqCM8I/s640/blogger-image-1220302114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-S0RE7lLhUdg/Vxsfrb8vByI/AAAAAAAAaVs/uywn7EqCM8I/s640/blogger-image-1220302114.jpg"></a></div><br><div><br></div><div><b><i>Ingredients</i></b></div><div>Large spinach tortillas (could use other kind as well)</div><div>1 yellow bell-pepper</div><div>2 green onions</div><div>1 carrot</div><div>1 cup finely chopped cabbage </div><div>1/4 zucchini </div><div>3-4 tbsp shredded Amul cheese (or Mexican cheese if Amul not available)</div><div>5-6 chopped mint leaves </div><div>1 diced green chili</div><div>1/2 inch piece of ginger grated</div><div>2 tsp canola oil</div><div>1 tbsp butter</div><div>1 tsp chaat masala</div><div>1 tsp aamchur powder</div><div>1 tsp soy-chili sauce (I use the Chinga secret combined sauce)</div><div>2 tbsp green coriander chutney</div><div>Salt to taste </div><div><br></div><div><b><i>Serves 2</i></b></div><div><b><i>Prep time 10-15 min</i></b></div><div><b><i>Cook time 10 min</i></b></div><div><b><i><br></i></b></div><div><b><i>Method:</i></b></div><div>Finely chop all the veggies. Heat the oil in a pan and add the ginger, green chilies followed by all the veggies. Add salt, chili-soy sauce, spices listed and stir fry for about 3-4 minutes until the veggies are partly cooked and well-blended. On a warm skillet, place the tortilla with 1 tbsp butter applied. Spread the chutney followed by half the veggie mixture.</div><div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Top with cheese and roll it up like a burrito. </span></div></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-yRuOn9P6jqM/VxsfqjaHv5I/AAAAAAAAaVo/lJnENu8IZc4/s640/blogger-image-610485043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-yRuOn9P6jqM/VxsfqjaHv5I/AAAAAAAAaVo/lJnENu8IZc4/s640/blogger-image-610485043.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-h9VjnqfQeEk/VxsfpO19DtI/AAAAAAAAaVg/RXkEFHBTMes/s640/blogger-image-270696929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-h9VjnqfQeEk/VxsfpO19DtI/AAAAAAAAaVg/RXkEFHBTMes/s640/blogger-image-270696929.jpg"></a></div><br></div>Cook on medium flame for a couple of minutes. Cut it up and serve with ketchup or hot sauce. It tastes best if enjoyed right away! </div></div></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-wgQHxpIPwPk/VxsfoRV_dYI/AAAAAAAAaVc/45tT6OIrKSg/s640/blogger-image-1121551533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-wgQHxpIPwPk/VxsfoRV_dYI/AAAAAAAAaVc/45tT6OIrKSg/s640/blogger-image-1121551533.jpg"></a></div><br></div>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-49319379664834910162016-04-14T15:26:00.001-07:002016-04-14T21:41:31.044-07:00Beet-Arugula salad and spinach-vanilla dairy free milk-shake, healthy
lunch in jiffy!Lunches for 1 or 2 can be tricky, as you have to "pack" all the taste and nutrients in a dish or two for a quick filling mid-day meal. Today's lunch made the cut and deserves to be shared! <div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-uJMoX7z7zhA/VxBvu1iitcI/AAAAAAAAaS0/k7myiZdNdUw/s640/blogger-image--861381608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-uJMoX7z7zhA/VxBvu1iitcI/AAAAAAAAaS0/k7myiZdNdUw/s640/blogger-image--861381608.jpg"></a></div><br></div><div>Beets are guaranteed to bring lots of color, flavor, texture and nutrients into any dish. Their versatility make them a good choice ingredient for a savory or a sweet dish. Throw some greens with boiled beets, a zesty dressing and you have an eye-pleasing salad! </div><div><br></div><div><b>Ingredients</b></div><div>Boiled sliced best- 1</div><div>Arugula- 1 cup</div><div>Cherry tomatoes- about 6-7 pieces</div><div>Diced cucumber- 1/4</div><div>Toasted slivered almonds- 1 tbsp</div><div>Goat cheese- 2 tbsp</div><div>Diced Strawberries- 2-3 (optional)</div><div>Croutons- 2-3 tbsp </div><div><i>Dressing</i></div><div>Balsamic vinegar- 2-<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 tbsp</span></div><div>Extra virgin olive oil (EVOO)- 1tbsp</div><div>Salt and pepper to taste </div><div><br></div><div>Mix the greens with the boiled beet and other ingredients. Whisk the dressing together and add to the salad and toss well. Enjoy the nutty, creamy, crunchy, tangy-sweet fresh flavor explosions! </div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-L_wCh7zEBK8/VxBvvrAT2SI/AAAAAAAAaS8/Xn5O0uzAhhw/s640/blogger-image-1924902099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-L_wCh7zEBK8/VxBvvrAT2SI/AAAAAAAAaS8/Xn5O0uzAhhw/s640/blogger-image-1924902099.jpg"></a></div><div class="separator" style="clear: both;">The Spinach Vanilla shake has been inspired by "Deliciously Ella". Frozen banana brings the characteristic "milkshake creaminess" minus the dairy and the cream! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredients</b></div><div class="separator" style="clear: both;">Fresh baby spinach leaves- handful</div><div class="separator" style="clear: both;">Frozen diced banana- 1 whole</div><div class="separator" style="clear: both;">Almond milk- 1/2 cup</div><div class="separator" style="clear: both;">Vanilla whey protein powder- 1/2 scoop</div><div class="separator" style="clear: both;">Sunflower seeds- 1 tbsp</div><div class="separator" style="clear: both;">Ice cubes-4</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Method</b></div><div class="separator" style="clear: both;">Blend all the ingredients together in your high performance blender and enjoy fresh with the salad!</div><div class="separator" style="clear: both;"><b><br></b></div><br><div><br></div><div><br><div><br></div><div><br></div></div></div>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-20011039799109285602016-04-12T22:22:00.000-07:002016-04-12T22:26:18.215-07:00Sooji-Ragi Halwa with Jaggery<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-N5Y9ri9Y4tk/Vw3YeWvx1JI/AAAAAAAAaPI/Fgm9OstE6Gw/s640/blogger-image-357947155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-N5Y9ri9Y4tk/Vw3YeWvx1JI/AAAAAAAAaPI/Fgm9OstE6Gw/s640/blogger-image-357947155.jpg"></a></div>We are a family of sweet lovers! And I love to cook in my downtime. That is a fatal combination because the byproduct is a new dessert which would be devoured in a jiffy! So, I have to come up with creative ideas to add more nutritional value to the dessert and subtract the sugar and empty calories. My 6 year old loves almost all Indian sweets, my husband and my 11 year old love "white halwa" (Sooji halwa) and I love jaggery! So this dessert (aka school-day kids' breakfast!) was created with all those factors in mind. And of course, the full container of Ragi perched on that pantry shelf was calling out, "please use me" for a while! <div>
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"Ragi" or "Finger Millet" is not a grain we grew up eating. I had heard about the health benefits of Ragi from friends who ate it regularly with Sambhar and lost a lot of weight on it. Rich in calcium, fiber and protein and low in fat, it makes a great contender to wheat as long as you don't mind the darker color it lends to the dish. And Sooji (semolina) is rich in fiber too. Jaggery (recommend using the darker version which is considered less refined and processed than the white, supposedly bleached kind). <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-a4PIJdrccOo/Vw3YdiOzMxI/AAAAAAAAaPE/CMvsV2lQHJk/s640/blogger-image--1749518415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-a4PIJdrccOo/Vw3YdiOzMxI/AAAAAAAAaPE/CMvsV2lQHJk/s640/blogger-image--1749518415.jpg"></a></div></div>
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I like this recipe a lot and make it often because it is quicker compared to the wheat halwa, requires less ghee and is much more nutritious, a clear winner in my books! </div>
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<b><i>Ingredients</i></b></div>
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Ragi- 1/2 cup</div>
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Sooji- 1/2 cup</div>
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1 or 2% milk- 1 cup</div>
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Water- 1 and a 3/4th cup</div>
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Ghee (Clarified butter)- 1/4 cup</div>
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Jaggery chopped/powder- 1 cup</div>
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Ground cardamom seeds- 1-2 tsp</div>
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Sliced Almonds- 1 tbsp</div>
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<i style="font-weight: bold;">Serves- 6 for dessert (</i>stores well in the fridge for upto a week)</div>
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<b><i>Cooking time- 20 min</i></b></div>
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<b><i>Method</i></b></div>
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In a heavy bottom sauce pan, melt the ghee on the stove top. Add the Ragi and the Sooji mixture and roast them on low flame until the ghee separates (about 5 minutes). On the other stove top heat the water + milk mixture with jaggery till it is hot and the jaggery dissolves (about 5 minutes as well). <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-1SiCkZFeVGU/Vw3Yc3kkjYI/AAAAAAAAaPA/cMZAQwuK7RQ/s640/blogger-image-1934103424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-1SiCkZFeVGU/Vw3Yc3kkjYI/AAAAAAAAaPA/cMZAQwuK7RQ/s640/blogger-image-1934103424.jpg"></a></div>Add the hot milk to the flour with the flame on low slowly in batches while constantly mixing. The flour will absorb the milk/water very quickly and keep "swelling". <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XYER4vNj8xU/Vw3YbaLK_CI/AAAAAAAAaO4/LoRNvIM6pnk/s640/blogger-image--884670265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XYER4vNj8xU/Vw3YbaLK_CI/AAAAAAAAaO4/LoRNvIM6pnk/s640/blogger-image--884670265.jpg"></a></div>Continue with the remaining milk and stir well to avoid lumps and make a smooth halwa. Turn off the heat (would take about 6-8 minutes at the most), the halwa will "dry" over time as the cooking process continues in the hot pan and the water-milk is absorbed more by the Ragi. Add the cardamom and garnish with slivered almonds. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-hI7REqizKK0/Vw3YcHwvbxI/AAAAAAAAaO8/dHLsfcdmXsM/s640/blogger-image--1063740063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-hI7REqizKK0/Vw3YcHwvbxI/AAAAAAAAaO8/dHLsfcdmXsM/s640/blogger-image--1063740063.jpg"></a></div>The resulting halwa is not sticky at all and is melt in the mouth.</div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-15281766621602905142016-04-12T14:21:00.001-07:002016-04-12T14:21:20.042-07:00Choco-banana protein shakeThe most frequently used gadget in my kitchen after the stove and microwave is my Breville Boss professional blender! I swear by it ever since I have owned it in the last 4-5 months and seem to use it almost every day! Well, sometimes even twice a day or more! It has helped me fix healthy fruits and vegetable smoothies for my family, incorporate nutritious ingredients like flaxseeds and sunflower seeds, almond milk and coconut water and veggies like kale and celery to name a few! <div>The inspiration behind this recipe is the spinach banana milk shake from "Deliciously Ella", a blog/website that I have been hooked on to lately! Well, I didn't have fresh spinach in my kitchen today and was too lazy to fix a lunch for myself on my day off after a hard core "muscle pump" workout and running errands. So I decided to "drink my lunch" ! The only prep that I had done per Ella's suggestion was to peel and slice my bananas and freeze them a couple of hours ahead of time. And a new habit has been formed! Frozen bananas will be my new "go-to" ingredient for smoothies and shakes from here on!</div><div><b>Ingredients</b></div><div>1 frozen sliced banana</div><div>1 tbspoon peanut butter</div><div>1 tbsp flaxseeds</div><div>2 tsp cocoa powder</div><div>1/2 cup almond milk</div><div>1/2 scoop vanilla whey protein powder</div><div>3 cubes of ice </div><div><b>Serves 1 tall glass</b></div><div>Add all the above ingredients in the blender and blend until smooth and well mixed. Pour and enjoy the creamy, chocolaty, protein packed, very filling shake! And guess what- it's totally dairy free! I was too excited to remember clicking a picture! But the next time I make this yummy goodness for Hubble, I will do so and update!!</div>Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-21820983959457760252016-04-10T21:47:00.001-07:002016-04-10T21:49:11.135-07:00Aloo pinwheel puffs<div dir="ltr" style="text-align: left;" trbidi="on">
Sky is the limit when it comes to using the frozen puff pastry sheets/squares! From savory appetizers to sides to yummy desserts, these flaky "wrappers" are great for stuffing just about anything your creativity can conjure up. We are sticking to the basic here with a little twist on the "vegetable/aloo puffs" that most of us grew up eating and make it at home. <div>
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<i>Ingredients</i></h3>
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Frozen puff pastry sheets- 1 packet (thawed out for about 30-40 min)</div>
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Boiled and mashed potatoes- 4 medium</div>
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Onion- 1/2</div>
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Garlic- 2 cloves</div>
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Ginger- 1/2 inch piece</div>
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Green chillies- 1-2</div>
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Cilantro- 1/4 cup</div>
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Fresh Mint- 2-3 tbsp</div>
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Roasted ground cumin powder- 1 tsp</div>
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Aamchur (Mango powder)- 1 tbsp</div>
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Garam masala powder- 1 tsp</div>
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Salt to taste</div>
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A bowl of water to seal the edges</div>
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Open the folded puff pastry sheets (usually 2 in a box from the grocery stores). Preheat the oven to 375 degrees F. Chop the onion, garlic, ginger, green chilly, cilantro and mint in a chopper. In a mixing bowl combine the mashed potatoes with the chopped onion mixture and the dry spices and mix well until a smooth stuffing is ready. Spread a nice thick layer of the filling on the sheet and start rolling from one end tightly to the other end until you get a nice cylindrical "log" of pastry filled with the potato stuffing. Seal the 2 ends well with your wet hands. You will end up with 2 stuffed "logs". Place these on a cutting board and with a sharp knife, make about 6-8 horizontal cuts separating the pinwheels gently apart. Grease a baking sheet lined with aluminum foil and place the prepared pinwheels on it leaving some distance between them. Bake for about 35 minutes (or per package directions) until a nice golden brown color is achieved changing sides once in between at about 15-20 minutes. Serve hot with chutney or ketchup and enjoy!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-hm07REPwb4o/VwssGbHzLsI/AAAAAAAAaKA/jL93efi1TdAmT_zK9vm7has-iM0eVhXVg/s1600/IMG_5045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://2.bp.blogspot.com/-hm07REPwb4o/VwssGbHzLsI/AAAAAAAAaKA/jL93efi1TdAmT_zK9vm7has-iM0eVhXVg/s320/IMG_5045.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Aloo Puff Pinwheels</i></td></tr>
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Puff pastry squares can also be used instead resulting in smaller appetizer size pinwheels. Some stores carry whole wheat puff pastry sheets as well to minimize the guilt of eating refined flour! </div>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0tag:blogger.com,1999:blog-2439413461397189153.post-29171303540330935822016-04-05T22:08:00.000-07:002016-04-05T22:08:11.947-07:00Arugula Kiwi-bell-pepper salad with creamy zesty dressing<div dir="ltr" style="text-align: left;" trbidi="on">
The produce in my kitchen dictates what salad is going to be served for dinner that night rather than the other way around. Arugula was aching to be used and that big box of kiwis was still half full after a week. That lone red bell pepper did not find a place in any of the recipes this week and it deserved to be used as well. So the by-product was this simple but unique concoction, which was surprisingly enjoyed by us a lot on the side with the veggie lasagna.<div>
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<b><i>Ingredients</i></b></div>
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Arugula- 3 cups</div>
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Kiwi- 1 big ripe cut into square pieces</div>
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Red bell-pepper- 1/2 cut into square pieces</div>
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Cranberries- 2 tbspoons</div>
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Pistachios- 2 tbspoons chopped roughly</div>
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Veggie straws - handful (can use croutons or snap peas or anything crunchy of your choice instead)</div>
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<b><i>Dressing</i></b></div>
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Greek yogurt- 3 tbspoons</div>
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Dijon mustard- 1 tspoon</div>
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Maple syrup- 1 tspoon</div>
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Feta cheese- 2 tbspoons</div>
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Salt and freshly ground black pepper to taste</div>
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<b><i>Method</i></b></div>
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Toss the first five ingredients in a salad bowl. In a small bowl whisk together all the dressing ingredients for a creamy flavorful dressing and mix into the salad. Enjoy immediately. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sVlYbtEfUkw/VwSY4wUNCCI/AAAAAAAAZ_4/iPfEOjCrRA09D1rlrjIHRcUh5OHt4ve2g/s1600/IMG_4996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://2.bp.blogspot.com/-sVlYbtEfUkw/VwSY4wUNCCI/AAAAAAAAZ_4/iPfEOjCrRA09D1rlrjIHRcUh5OHt4ve2g/s320/IMG_4996.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Creamy Arugula-Kiwi salad</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Veg Lasagna with side salad- Dinner is ready!</i></td></tr>
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Shukanhttp://www.blogger.com/profile/01674208353904550849noreply@blogger.com0