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Showing posts from January, 2015

Dhokla From Scratch

Gujarati cuisine is very famous for their snacks and they have powerful names like Dhokla, Fafda, Khandvi, Khakhra, etc...:-). Amongst them, Dhokla is one of our favorite as it is steamed and simple. Though I have seen it served as snack in restaurants and potlucks, I also serve it as a breakfast or as a light dinner along with some salad or soup. Most people make it from store bought mixes, while a few do it from besan (channa dal flour). Since I prefer to have my grains and pulses soaked and activated before I use them, I wanted to try and make it completely from scratch. I have been trying this for a while and I am very happy with this recipe. Most dhokla recipes call for Eno fruit salt which is an over the counter antacid used in India and other countries. I did not want to worry about finding the hidden ingredients in Eno (especially because I do not really trust a pharma giant like GlaxoSmithKline).  So, I am just using baking soda and citric acid which are the basic ingredients…

Cherry Berry Acai Bowl - Return of the Acai Bowl

The latest news around our block is that there are more and more organic products showing up in our local Costco shelves.  Our newest find is a pack of frozen organic wild blueberries. Organic blueberries are probably the hardest to find in these parts even in summer, forget about the winter time. I am so glad because blueberries are so good for you and they make for some great smoothies. Here is our newest version of the Acai bowl made with blueberries and cherries...a lighter, yummier version of acai bowl breakfast for a busy weekday morning!!




Ingredients: Organic blueberries - 1 cup (fresh or frozen)Organic cherries - 1 cup (fresh or frozen)Organic pure acai puree - 2 sachets Organic dates - 5-6 Coconut water - 1 cupHome made granola - 1 cup (get recipe here) Banana - 1 

Directions:
Add everything except banana and granola to a blender and process to get a smoothie.Divide into bowls, serve topped with granola and sliced bananas. Makes about 3 servings. Enjoy!

Curried Kale w/ Yams

The recent buzz based on the new Zagat polls is that kale is becoming out of trend. Really??, but who cares about trend anyway. We did not start loving kale because of any trend or rating. We started liking it because of its taste and its nutritional value. It is also a very versatile green that can fit into a multitude of dishes, like a salad, or a soup, or a chip or an Indian inspired dish like this one. I feel it is better than spinach when substituted in some of the Indian spinach dishes because it has more character and texture. Kale is still very much trendy in the quick'n'healthy kitchen. This is more of a fall dish when you get an abundance of fresh locally produced kale and yams, but you can make it anytime of the year especially in winter when you really crave for something warm and spicy. 
Though I am calling this dish as 'curried', it does not call for 'curry powder' as an ingredient. Btw, 'curry powder' as such is not a single spice like m…

Buckwheat Quinoa Pancakes w/ Blueberry Apple Salsa

Do you like freshly made fluffy and soft whole grain pancakes right off the pan? Would you also like to make it from scratch? No, not from a branded pancake mix that comes in a box. This one is made from wholesome ingredients like buckwheat, quinoa and coconut. You just need a little bit of planning, spend a few seconds the previous night to measure and soak the ingredients. Then in the morning you can treat yourself and your family with these super soft and fluffy pancakes. You can also make the salsa while waiting to flip each pancake. So even on a weekday morning you can enjoy this quick'n'healthy and satisfying breakfast :-)

For Pancakes - Ingredients
Buckwheat - 1/2 cup (soaked, see recipe for notes) Quinoa - 1/2 cup (soaked, see recipe for notes) Organic unpasteurized apple cider vinegar - 1 TbsCoconut shredded - 1/2 cup (dried or fresh)Organic free range eggs - 2Sea salt - 1/2 tspBaking soda - 1/2 tspDirections:
You need to soak the quinoa and buckwheat separately for abou…

Quinoa Chickpea Winter Salad

It has been brutally cold for the past few weeks, and it is in these times that we crave for something warm and spicy in our lunch box. I prefer something warm and yet does not need a lot of cooking, something satisfying and yet light on your stomach. Here's one that fits the bill and my lunch box... a quick'n'healthy quinoa salad with chickpeas, veggies, fruits and nuts. 
Ingredients:
Quinoa - 1 cup (Soaked overnight)Chickpeas - 1/2 cup (Soaked overnight) EV olive oil - 4 TbsGarlic - 4-5 cloves (minced)Green chilly - 4-5 (chopped)Green beans - 1 cup (chopped fine)Bell pepper (multiple colors) - 2 cup (chopped fine)Green mango - 1 cup (chopped fine, or 2-3 Tbs fresh squeezed lemon juice)Baby greens - 2 cups (spinach, kale or a mix)Almonds - 1/2 cup (roughly chopped)Salt - as per tasteApples - 2 (chopped)
Directions:
Drain and rinse quinoa well, cook with 1 cup of water.  Drain and rinse chickpea and cook with 1/2 cup of water. (I use pressure cooker for both)Heat a tablespoon…