Vegan – The Secret Ingredient

Apples

Detox Green Smoothie | Apple Spinach Green Smoothie

By anshu April 30, 2017

Last Night was Saturday night party at my place. Along with some cocktails we had some heavy snacks! Now I wake up with a bloated tummy and a guilty conscience. To fix both these things I needed to make this Green detoxifying smoothie which will revive my stomach and clear my body of all the toxins. This smoothie doesn’t use any dairy and is free from all sort of sugars.

Its even ideal for people who are watching their weight. I like to include this smoothie in my diet at least once a week. If you are also fond of smoothies then you must check out a few other recipes of Smoothies on my page. Some links I have mentioned at the end of this post. What kind of smoothie do you like? I would like to know your opinion. Would love to hear from you.

Directions:
1. In a blender add thoroughly washed leaves of Spinach and a peeled banana.

2. Add one cored green apple.

3. Add roasted seeds of Flax.

3. Add Water to the blender.

4. Also throw in some ice cubes.

5. Pulse till everything is smooth. Pour into glasses and drink it up immediately. This is detoxifying and quite refreshing.

Other Smoothies and Beverages you can try are: Plum Smoothie, Raw Mango Drink with Mint and Roasted Cumin, Ginger Papaya Mint Smoothie, Central Himalayan Wild Bayberry Syrup, Litchi Lemonade, Mango Chamomile-Mint Tea Lemonade, Kiwi Chia Pudding, Peach Lemonade, Spiced Mango Lassi, Melon Cucumber and Mint Smoothie, Orange and Blueberry Smoothie.

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Baking

Amaranth Herbed Crackers | Gluten Free Amaranth Flour Savoury Crackers | Rajgira Namkeen Biscuit

By anshu February 26, 2017

I have been receiving numerous requests from friends, followers to post more Gluten Free Recipes on my blog. Some of them have celiac issues and some want to include gluten free flours in their diet.. Earlier I had posted recipe of Gluten Free Brownies with Ragi Flour, No Bake Amaranth Granola Bars which received great reviews from you all. If you try any of my recipes, please send me the feedback with a picture. I would love to showcase them on my facebook page. Such feedbacks keep me motivated.

This time when I had organic Amaranth Flour from SOS organics I knew I will be trying out something different with it. The Amaranth Flour has a slight nutty flavour. And then I came across this recipe which was not only Gluten Free but also Vegan and Diabetic Friendly. These Savoury Herbed Crackers are loaded with herbs and has a subtle flavour of garlic. They are so easy to put together and loved by all. You must try them at least once.

Directions:
1. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). In a bowl add the Amaranth Flour and Baking Powder.

2. Also add chopped garlic and salt to the flour.

3. Add dried or fresh herbs to the bowl and combine. You can use any herb or combination of herbs to your liking.

4. Add water and Olive oil.

5. Combine everything using your hands or you can do the same in a food processor. Mix this till everything comes together like a dough. Don’t add more water or oil. Its a gluten free flour so it will take some time for it to come together.

6. Place the dough on a sheet of Parchment Paper and roll it thin using a roller pin. It should be about 1/5th of an inch in thickness.

7. Use a cookie cutter and cut them into desired shapes. Place them on a baking sheet lined with Parchment Paper. You can use a spatula to lift the cracker dough for it is very fragile.

8. Use a fork to prick the crackers all over. Bake the crackers in preheated oven for 12-13 minutes. Keep a close eye not to over bake them. Let them crisp up a little before biting into them.

Other cookies and crackers you can try here are: Traditional Australian – New Zealand Anzac Biscuits, Subway Copycat Oatmeal Raisin Cookies, Chickpea Flour & Corn Flakes Eggless Cookies, Chyawanprash Cookies, Strawberry Cookies, Gingerbread Man Cookies, Greek Traditional Christmas Cookies, Italian Almond Biscotti, Peanut Butter Cookies with Chocolate Chips, Chocolate Coconut Cookies, White Chocolate Chip Cookies, Ragi & Whole Wheat Biscuits.

[whohit]AmaranthCrackers[/whohit]

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Dessert

Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding

By anshu April 8, 2016

TapiocaCoconutMilkPudding_Featured1

Time for Navratras, the nine days of fasting and feasting. I personally feel I end up hogging more during this week. The variety of food available is simply lip smacking, so eventually you end up eating more. I have earlier posted many recipes made from Sago, both sweet and savoury, like Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi. You can also use tapioca if you don’t find Sago.

TapiocaCoconutMilkPudding_Featured3

But this time I wanted to try something out of the ordinary. I had plenty of Sabudana lying so I looked for some pudding options. I found a couple of thai recipes of Tapioca with Coconut Milk. Unfortunately that called for addition of eggs which defeats the entire purpose of Navratras. I took the challenge and proceeded to try without eggs. To my food fortune the pudding came out amazing. Never felt it needed eggs. I tried to club it up with my Strawberry Preserve I had made a week back. The combination was simply fabulous. You got to try it to believe me. My husband took three helpings and still he was asking for more. He has all the fun in Navratras without fasting. Hunh!

Directions:

1. Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up.

2. In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.

3. Add sago pearls to the coconut milk and continue to cook on low flame.

4. Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you don’t want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.

5. Spoon the serving bowl’s bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesn’t have any pectine nor anything else which I cant consumer during fasting.

6. Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf.

Other Tapioca Recipes for Fasting you can try here are: Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi.

If you are looking for other Strawberry Recipes you may try: Strawberry Preserve, Italian Focaccia Bread with Strawberries and Rosemary, Strawberry Cookies.

Other Navratri Recipes which may interest you: Swang ke Chawal ki Khichdi , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

TapiocaCoconutMilkPudding_Featured4 [whohit]TapiocaPuddingwithCoconutMilk[/whohit]

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Apples

Vegan Yellow Zucchini Chocolate Brownies | No Oil No Butter No Added Sugar Chocolate Brownies

By anshu September 11, 2015

Its been a month me and my husband have been clean. No No its not what you are thinking 😉 We are not on DRUGS!!! We are eating healthy and exercising to burn those extra kilos we have gathered as a result of food blogging 😛 We are trying hard to keep our meals simple, clean and avoiding sugar as much as we can. I know its a painstaking task. But you see every Christ has to carry one’s own cross 😉

This gave me an opportunity to look into healthier and nutritious dishes. I recently made Couscous Chickpea Salad, Mexican Black Bean Mango Salad. But nevertheless the craving for sweet things gets in more too often. I tried to indulge in a dessert which is gultfree. I know Dessert and Guiltree are like the North and the South Pole. But trust me these Chocolate brownies are without any eggs, oil or butter and no extra sugar is added to it. Its sweetened with apple sauce, chocolate and maple syrup and above all it has goodness of Yellow Zucchini. Another fabulous idea to hide in Zucchini in your kiddos food without letting them know 😉

Directions:

1. Preheat oven to 180 degree Celsius for ten minutes. Wash, peel and core apple. Cut into small pieces and make a smooth puree in a blender. Set aside.

2. Wash, peel and grate a zucchini. You can use yellow or green. Both will serve the purpose.

3. Place the grated Zucchini in a cheese cloth and squeeze out all the water. Set aside. You can use this water to make roti dough.

4. In a small bowl add Flax Seed meal or Flax seed powder (Learn how to make Flax seed Powder at home) and add some water. Let it rest for ten minutes and become gelatinous.

5. In a mixing bowl add apple sauce and soya milk.*

6. Also add Maple syrup and Vanilla extract.

7. Add the gelatinous flax meal mixture to the bowl and give everything a good stir.

8. In another bowl swift and add cocoa powder and whole wheat flour.

9. Also sift and add in baking powder and combine with the dry ingredients. The purpose of sieving is to eliminate all lumps.

10. Gently fold the wet ingredients in the dry ingredients.

11. Add grated and squeezed zucchini and combine using a spatula.

12. Chop some chocolate and add to the batter. Save a little for the top garnish. You can even use chocolate chips instead.

13. Line a 8×8 baking tray with some parchment paper and grease it with little oil so that nothing sticks. Pour the batter in the greased tray.

14. Top it with reserved chopped chocolate and keep it for baking in a preheated oven for 25 – 30 minutes.

15. Remove it from the oven and let it cool down completely before you cut it into squares. You can store them up in fridge in air tight containers for a few days .

Other desserts you can try here are: Blueberry Jam Bars, Pumpkin Cake Rolls, Mascarpone Cherry Compote Cheesecake Glasses,

[whohit]ZucchiniBrownies[/whohit]

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Dinner

Andhra Style Raw Mango Rice | Manga Sadam

By anshu July 30, 2015

There is a story behind this Andhra Style Mango Rice. This year I have been lucky for I made so many recipes with raw mangoes which I received from my home tree from my parents. I went crazy and made Instant Raw Mango Pickle South Indian Style, Sweet and Sour Mango Chutney, Aam Ka Panna, Raw Mango and Mint Chutney. When a few mangoes were left almost turning yellow I decided to do this Andhra style Manga Sadam or Mango Rice. It was incredible!!!

There is another version of this rice and also from Andhra Pradesh which uses freshly grated Coconut. It is often made on the occasion of Maavinakayi Chitranna. But the recipe I am posting is simpler and you would probably have all the ingredients at home.

Directions:
1. Wash and soak rice in a bowl for 15 minutes. Cook in a pressure pan that every rice grain remains separate. Keep aside. In the meanwhile peel some raw mangoes and grate them using a grater.

2. In a wok or karahi add some oil. And heat it up.

3. Add mustard seeds and let them crackle.

4. Add Urad Dal and Channa Dal. Toast them in oil for a few seconds on low flame till they are nice and golden.

5. Add Kaddhi Patta and saute for a second.

6. Add peanuts and dry red chilies. Toss them in the oil.

7. Add asafoetida and turmeric powder.

8. Add grated raw mango and mix well for a few seconds.

9. Add red chili powder and Salt. Mix well and turn the flame off.

10. Gently mix the Mango Masala to the cooked rice.

11. Serve hot with Instant Mango Pickle South Indian Style and some Papads.

Other Rice recipes you can try here : Curd Rice, Kathal ki Biryani, Mint Pulav , Mushroom Risotto.

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Baking

Papaya Chocolate Muffins | Vegan Eggless Papaya Chocolate Chip Muffins

By anshu April 27, 2015

Having Ripe Bananas and unfinished Papayas can cause equal amount of stress. All we do is throw them down the bin. Few days back I came up with a solution to use overripe bananas in the form of Whole Wheat Banana Bread with Melon Seeds.

But then I had a Papaya which was huge in size and not sweet at all. So as a result no one touched it. My husband kept insisting to throw it away. I was hell bent not to waste food. Then I suddenly remembered by Friend and Fellow Blogger Priti from Indian Khana had posted a recipe of Papaya Muffins some time back. It sounded adventurous because I wasn’t sure if Papayas in muffins will taste good. But I trust Priti and her cooking. I went ahead and wola! No body could tell the muffins had papaya. It tasted great. I shared with teachers and staff in the school, they all loved it.

What a happy ending to Mr. Papaya. After trying them out I agree with what Priti says about these muffins, you do not smell papaya at all. The lemon zest covers it so well and tastefully. This recipe is going to take a permanent place in my kitchen. Thanks to Priti for this incredible idea and recipe. This one is for you dear friend 🙂

Directions:
1. Preheat the oven for 10 minutes on 180 degree C (Learn more about Oven temperatures and Conversions). Line a muffin tray with muffin cups or liners. Set aside.

2. Peel and cut the papaya in cubes. Put them in a blender and make a smooth puree. Keep aside.

3. Coarsely grind some flax seeds in a coffee or dry grinder and transfer it in a small bowl.

4. Add 4 table spoon of water in the flax powder and let it rest for ten minutes of until needed.

5. In a large bowl sieve All purpose Flour, Baking powder and Baking Soda.

6. Also add salt and cinnamon powder. Sieve the dry ingredients and throw the lumps away.

7. In the meanwhile Pour Papaya Puree in an other bowl and add sugar to it. I used brown sugar you can use white if you please or mix of both. Whisk it together until sugar melts.

8. In the same bowl add oil and flax seed mix. Combine using the whisk.

9. Add lemon zest, just the yellow green portion. mix well.

10. Mix dry and wet ingredients little by little and keep folding using a spatula. You should not beat hard just gently till the flour is all wet and moistened.

11. Add chocolate chips and fold gently. Leave a few for the topping.

12. Using an ice cream scooper put the batter in the muffin cups. Fill them only 3/4 of the cup. Leave room for it to rise.

13. Sprinkle some choco chips on top and bake it in the preheated oven for 20-25 minutes. Keep an eye on them after 15 minutes. The cooking time can vary with ingredients and oven temperature. Keep checking by inserting a tooth pick, if it comes out clean its ready.

14. After baking let them rest on a wire rack for fifteen minutes or till they become cool. Enjoy with your favourite cup or Coffee or Tea.

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Baking

Whole Wheat Vegan Banana Bread with Melon Seeds

By anshu April 7, 2015

Every once in a while we have dying, over ripe bananas and do not know what to do with them. The easiest is to throw them away but that would not be wise thing to do. These overripe bananas get sweeter as they age and become more nutritious. I combined them with whole wheat flour and hand husked melon seeds. It made a divine, delicious bread.

I made them two weeks back when my in laws and parents visited us in the hills. Since they are vegetarians I had to make this bread without eggs. Inspite of no eggs the bread came out super moist because it had these delicious over ripe bananas.

Directions:

1. Peel bananas and cut them into slices.

3. Add sugar and mash them using a potato masher or you can even use a fork.

4. The bananas should be well mashed leaving no chunks of bananas. It should be of pourable consistency.

5. Add oil and give it a good mix with spatula.

6. Add cinnamon powder and nutmeg powder for a little spiciness and aroma.

7. Add vanilla extract.

8. Add baking powder and baking soda and combine everything evenly.

9. Sift whole wheat flour using a wired mesh or sieve and add little by little. Combine till everything is moist.

10. Add melon seeds and fold gently using a spatula.

11. Brush a bread pan with oil or butter and dust with some flour. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions).

12. Pour the batter into the pan and gently level from top.

13. Bake in the preheated oven for 30-40 minutes in medium rack until the toothpick inserted comes out clean.

14. Cool it completely before slicing it . Serve with your favourite cup of tea or coffee.

You can even try Apple Raisins Streusel Bread, Garlic Rosemary Focaccia Bread and Dominos Style Garlic Breadsticks,

[whohit]BananaBreadWithMelon[/whohit]

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Chutney

Phalahari Dhaniya Chutney | Coriander Chutney without Onion Garlic

By anshu March 22, 2015

Navratri or Navratras are very special to me. I feel so rejoiced during the entire fasting period. I love to fast, cook and feast. Thanks to my mother for introducing new food every time so every time we have something new to try.

You can eat Sabudana Tikkis, Sabudana Khichdi, Sama k chawal ki Khichdi or simple Aloo Jeera. But everything you eat is accompanied with plain simple curd or in the form of Raita and a chutney to enhance the deliciousness of food.

Here is one such phalahari chutney which uses minimal ingredients and uses no onion garlic but primarily coriander. My mother has been making this as long as I remember. She also makes another pharahari chutney of Spinach Coriander but thats only if your fasting rules allow eating Spinach.

Directions:

1. Separate the coriander leaves from the thick stem. You can spare the tiny soft stems.

2. Wash the coriander thoroughly under running water.

3. Put the washed coriander leaves in a grinder along with green chilies. I am using one because my husband has a sour throat these days.

4. Add to it sendha namak or rock salt and. little sugar

5. Also add to it roasted cumin powder and chat masala if its allowed as per your fasting rules.

6. Squeeze juice of a lemon.

7. Grind them to form a smooth paste. Check for salt Serve with your favourite food.

You can try other Chutneys and Salsa like Mint Chutney, Coconut Chutney, Chimichurri, Phalahari Spinach Coriander Chutney.

You can try other Navratri Food Like Sama Ke Chawal Ki Khichdi, Kaddu ka Halwa, Rasgulla, Khajoor & Til Laddoo.

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Dinner

Swanjhane Ke Phool Ki Sabji | Drumstick Flowers with Peas

By anshu March 2, 2015

Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.

This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.

Directions:

1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.

2. Boil some water in a pot and add salt.

3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.

4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.

5. After soaking for 8 hours this is how it will look. The water will become brown.

6. Now drain the flowers and put them under running water.

7. Put the flowers back in the pot and add fresh water.

8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*

9. Drain the flowers using a colander.

10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.

11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.

12. In a wok add some ghee or clarified butter,

13. Add peas and cook them for five to seven minutes till they become soft and crunchy.

14. Add chopped onions and saute them till they become transparent and little brown.

15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.

16. Add salt and red chili powder.

17. Cook for five minutes or until the oil begins to separate.

18, Add boiled and drained flowers and mix.

19. Cover it with a fitting plate and let it cook on low flame for five minutes.

20. Sprinkle some Garam Masala.

Serve hot with Rotis.

You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.

[whohit]SwanjhneyKPhool[/whohit]

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Dessert

Khajoor Til Ke Laddoo | Quick Sugarless Dates & Sesame Balls

By anshu February 25, 2015

This post is specially for diet conscious people or people who are watching their weight. These dates ball are quick and easy to do with minimal ingredients. When you want to snack on to something guilt free or quench your mid night cravings this is a perfect treat. Store them in air tight jar and these go a long way. They look small but they are very filling, so ensure you make small sized balls.

When I made them last time I never got an opportunity to store them for they were gone by the evening. Yes me and my husband had 6 each ;). A little dieting never hurts anyone 😛

Directions:

1. Remove the seeds from the dates.

2. Dry roast the almonds and walnuts or pecans in a pan in batches. You can use any nut of your choice. Ensure you keep tossing them for you don’t want to burn them. Coarsely grind them in a grinder leaving a few chunky pieces to give texture to the balls.

3. In the same pan add the sesame seeds and toss them to get a slight colour and crunch on them. Roast them on a low medium flame.

4. Add the pitted dates in a coffee grinder or normal grinder and make a sticky paste.

5. In a pan add little butter or ghee or if you are vegan add coconut oil or any neutral oil.

6. Add the dates and cook them in ghee for about 2-3 minutes. The dates will absorb all the butter.

7. Now add the ground chunky nuts and mix them to combine evenly using a spatula. Soon everything will be well combines in one thick paste.

8. Let the mixture cool down a bit. Take a spoon full of it in your palm and make a smooth ball with it.

9. Place all the balls in a plate and one by one roll them in roasted sesame seeds.

10. Store them in an air tight jar and enjoy them whenever you feel like snacking!

[whohit]DatesLaddoo[/whohit]

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