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Showing posts from 2018

Pumpkin Halwa ‘Cheesecake’

East meets west in New England :-) I love fusion desserts and here is a variation of one of my favorites, Carrot Halwa 'Cheesecake', but instead of carrots I substituted with Pumpkin to make the 'Pumpkin Halwa Cheesecake'. My local farmer experiments with new varieties of some veggies and always gives me a sample to try out. Last week I was given this new variety of pumpkin called 'Red October' and asked me to try it out and see what I can make out of it. 'Red October' has a nice unique color and a different texture (little starchy) than the usual pumpkin, so the first thing that came to my mind was dessert. Gave a slice of my 'cheesecake' back to my farmer and they loved it :-).

For pumpkin halwa base: Pumpkin - 2 1/2 cups (grated and packed)Organic unrefined sugar - 1/2 cupCardamom - 4-5 pods (skinned and crushed)Almond milk -  1/2 cupFor 'cheese'cake: Raw cashew nuts - 1 1/2 cups (Preferably soaked for a couple of hours)Coconut oil - 1/4…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Redsgullas - the Red Rasgulla

Here's a V-Day special Rasgulla !!! If you are looking for a regular Rasgulla recipe, you can just do a google search and find a bunch of recipes with pretty much same the set of directions. Make paneer, knead and divide into balls, simmer in sugar syrup and serve. I follow the same process, just that I am adding a couple of deviations to make it colorful and flavorful for valentine's day ;-), and of course I use clean, organic ingredients. Quick'n'healthy always believe in serving the best quality desserts in small servings :-)

Organic grass-fed milk - 6 cupsLemon juice - 1/4 cup Beet root - 1 small Unrefined cane sugar - 1 1/2 cupsRose water - 2 Tbs
Heat milk on low medium heat, when it is starts to boil, stir in the lemon juice to curdle the milk. Switch off and let it stand for about 2 minutesLine a large strainer with cheese cloth or just a plain clean muslin cloth and pass the curdled milk thru to collect the curd. Pour a plain cold water t…

Cherry Almond-butter Mousse

Here is a quick'n'healthy dessert for Valentine's Day or any other day for a sweet little something :-) Made with clean ingredients, gluten-free, dairy-free and refined-sugar-free and can be put together easily. If you are not up to making your own coconut milk or almond butter, replace with good quality store bought versions, making sure to read the ingredients. 
Homemade coconut milk - 1 cupHomemade almond butter - 1/2 cupRaw honey - 1/4 cup (increase if you need more sweetness) Frozen cherry - 1 cup Pure vanilla essence - 1/2 tsp Himalayan salt - a pinch Directions:
Blend all ingredients using a blender till nice and creamy.Add to a saucepan and simmer on low-medium heat stirring continuously. Once the mixture is thickened (in about 10 minutes) switch of and let it cool.Divide into individual single serve dessert bowls and keep refrigerated till ready to serve.Serve as is or topped with fresh cut fruit/berries. This makes about 6 small servings (as always qui…

QuicknHealthy DIY Beauty Products

I am generally not someone who use any kind of cosmetics, including makeup, beauty products, hair dye or any such products. There are certain things that I have to use though to help the body when nature and other external factors overwhelm the body and it needs some help. Most  of the bath and body products have endless lists of ingredients (mostly chemicals) out of which you will not even be able to understand half of them. Many are definitely not good for you, while some are harmful instead of being useful. I try to use natural and organic products as much as practical. I have also ventured into making my own when it is practical. My readers and friends might be familiar with the body butter that I have been making for a quite some time now. This time, I wanted to try making a hand scrub and a lip balm, both made with just a few organic ingredients. They also make good gifts or party favors. The best part is your body would thank you for using it 😊

Quicknhealthy Peppermint Hand-scr…

Raagi Crepes

We have been trying to include a lot of raagi (finger millet) into our diet these days as I have started spotting organic raagi flour in my grocery store shelves. Raagi is high in calcium (way more than other grains), and high in fiber, iron and many other minerals compared to whole grain rice and wheat. Raagi is also valuable as it contains the amino acid methionine (a very critical amino acid for the human body) which is lacking in our regular diet. I have tried a lot of Karnataka recipes like raagi mudde and raagi rotis which are all quite labor intensive 😉. This one on the contrary is a quick'n'healthy breakfast idea.

Raagi flour - 1/4 cupOrganic grass-fed milk - 1/2 cupOrganic free-range eggs - 2 Himalayan salt - as per tasteDirections: Beat the eggs lightly, add the milk and raagi flour and mix well without any lumps. Add salt and mix well.Heat a cast iron griddle on medium heat. Pour about 1/3rd cup of batter, tilt the pan around the spread the batter. Cook …

Buffalo Cauliflower

Here's another baked savory snack which is vegetarian, gluten-free and sugar-free. This is adapted from a Forks Over Knives recipe, with some quicknhealthy changes :-). This recipe needs to be served immediately and hence not ideal for a pot luck or for making ahead. I still need to figure out how to break down the prep/cooking process so that we can make this ahead of time. As soon as I figure it out, I will update it here. If anyone has suggestions, please comment below. Having said that, I suggest you have this fresh and it is just awesome.

Ingredients: Large head of cauliflower - 1Rice flour - 2/3rd cup (white or brown works fine)Almond powder - 2 TbspTomato - 1 smallGarlic - 2 clovesPaprika - 2 tspHomemade Sriracha/ hot sauce - 1/3rd cup
Directions: Preheat oven to 450 deg FLine 2 baking trays with parchment paperBlend rice flour, almond powder, tomato, garlic and paprika with 2/3rd cup of water into a thick smooth pasteCut cauliflower into 2-inch florets.Toss them with the paste…

Baked Spicy Veggie Cakes

Like many other recipes from the quicknhealthy kitchen, this was born out of desperation😄..just kidding. We were snowed in and naturally we were all craving for a warm savory snack. I did not want to make a deep fried snack, especially just after the holiday season when all of us are trying to reset and get back on track. Also, since it is a working day, I definitely wanted to go the quicknhealthy route. Here is a veggie cake made with ingredients you can easily find in you kitchen and requires very little actual prep/cooking time. This is made with other veggies like cauliflower, broccoli, zucchini etc. 

Ingredients: Bottle gourd - 1 mediumSea salt - 1 tspRice flour- 1/4 cup Romano cheese - 1/3 cup (grated)Free range organic egg - 1Garlic- 1 clove (finely grated)Onion - 1 Tbsp (finely grated)Green chilly- 2-3 (finely grated)Paprika - 1 TbspOregano- 1 tsp
Directions: Remove skin and grate bottle gourd, mix with salt and keep aside for about 30 minutes. After 30 minutes, squeeze out most…