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Showing posts from March, 2013

Aval Laddu

We are visiting India for 2 weeks while enjoying the mango season, not-so-hot weather and, little pleasures like freshly made rice flakes from local farmers. These simple treats are made with simple and local ingredients. Red rice flakes from a local farmer and fresh coconut from our backyard.


Aval (Red rice flakes) - 1 1/2 cups
Shredded fresh coconut - 1 1/2 cups
Jaggery - 3 medium blocks - make syrup with 1 cup water
Chopped almonds & raisins - handful
Cardamom - 2 crushed
Clarified butter- 1 Tbs.

Mix everything together. Sauté over medium heat till any extra moisture is evaporated. While still warm, make balls. Makes about 12 - 15 laddus. 


Raw Strawberry Avocado Chocolate Mousse

This is a real quick dessert using no refined sugar/flour. This is raw, wholesome and can please kids and adults. Who will not like a chocolate mousse if there is no guilt involved? To top it all, it is ready in five minutes :)

Strawberries - 3/4 cup frozen
Medjool Dates - 5 pitted
Raw Cocoa Powder- 2 Tbs.
Avocado - 1
Strawberries - few fresh for topping

Add frozen strawberries and dates to a blender and blend at high speed stirring frequently until fine and smooth.
Add cocoa powder and continue to blend till mixed well.
Add avocado meat and just blend at a lower speed just till mixed well and everything is nice and creamy.
Serve immediately topped with strawberries. Enjoy!


Chickpea Spinach Salad With Chia Seed Honey Mustard Dressing

We are so proud of ourselves. We ate salad, (mostly raw) for every lunch of this week. Today we wanted do away with grains and just eat beans. That is how I came up with this salad. The soaked and lightly cooked chickpeas were so filling and awesome that we did not miss the grain at all :-)

Chickpea Spinach Salad:
Chickpea - 3/4 cup (soaked overnight)Spinach - 2 cupsArtichoke hearts - 1 cup (I used frozen thawed - but fresh is recommended)Tomato - 1 Red onion - 1 Green chilly - 1Cilantro - 1/2 cup (chopped)Boil chickpea with 1/2 cup of water for 4-5 minutes - I just wanted it lightly cooked.Chop onion and green chilly and saute in a teaspoon of coconut oil till the raw smell of onion goes aways. (I love onion, but cannot handle raw onions :-)Chop Spinach, tomato and cilantro.Toss everything together - serve with dressing.Chia Seed Honey Mustard Dressing:
This one is from a fellow blogger (Eat the Rainbow). I did not change much from her recipe, just that I used lemon juice and skipped a…

Raw Papaya Mango Salad

To eat raw, you don't need to use complex equipments (high speed blenders, dehydrators, etc.) or  complex ingredients/techniques. This simple salad can be put together with ingredients that grow in your backyard. That is if you live in Kerala or somewhere tropical where you can grow mangoes, papaya and coconuts in your backyard :-). I don't have that luxury living in the cold New England area. So whenever I get fresh raw mango and papaya from the local Indian store, I make this salad. 

Raw papaya - 1 cup - peeled and gratedRaw mango - 1 cup - peeled and gratedShredded coconut - 1/2 cupGreen chilly - 1 - chopped fineVirgin coconut oil - 1 Tbs. - meltedMustard seeds - 1/2 tsp - crushedSea salt as per taste

Toss everything together, let it sit for 5-10 minutes - enjoy the fresh-raw-crunchy salad.

Note: If the raw mango is not sour, you might want to add a tablespoon o lemon juice.

Date-Coconut Filled Kozhukkatta

This one is a traditional breakfast recipe that is made in our homes for festival days as an offering to God. The traditional recipe is a steamed rice ball with a jaggery and coconut filling inside. This is also made with jackfruit preserve (Chakka varattiyathu*) and coconut filling. I usually make it by using dates instead of the jackfruit preserve. This time, I also replaced 3/4 of the white rice with red rice. Sri Lankan Red Rice is less polished, and has much more bran and minerals. Hence, it is a lot more nutritious than white rice.
* Chakka varattiyathu:  During the jackfruit season in Kerala, there will be plenty of ripe jackfruit and a family will not be able to consume all of it. What they do is preserve it by adding jaggery and ghee. This can be enjoyed during rest of the year just like that, or used as filling in dishes like this one. It can also be sent as a gift when family or friends visit you :-)
Here is the recipe:  Rice - 1 cup (3/4 c red and 1/4 c white) - Soaked for…

Quinoa Salad With Kale & Roasted Butternut Squash

It is difficult to eat cold raw salad in winter. So we try to eat lightly cooked salads like this one. This one is very nutritious, quick and easy to put together.

Quinoa:

Quinoa - 1/2 cup Cook with 3/4 cup of water and let it cool
Roasted Butternut Squash: Butternut squash - 1 cup (cubed)
Sea salt - 1/4 tsp.
Red chilly powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coconut oil - 1 tsp.

Mix the spices and coconut oil - rub the butternut squash cubes with the the spice mixture - spread them on a baking sheet and broil (450 deg) for 12 minutes in toaster oven.

Sautéed Kale:

Kale - chopped (1 cup)
Garlic - 1 clove - crushed
Sea salt - as per taste
Coconut oil - 1 tsp.
Pumpkin seeds - 1/4 cup

Heat oil and saute crushed garlic till slightly golden - add chopped kale and saute for a minute - add salt and pumpkin seeds and remove.

Salad: Toss everything together - optionally add raisins, chopped apple and a tablespoon of lemon juice.