tag:blogger.com,1999:blog-82890007472695960272024-03-18T11:54:02.307-04:00Quick'n'HealthySimple - Healthy - ResponsibleMini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.comBlogger325125tag:blogger.com,1999:blog-8289000747269596027.post-72457712273933479232022-07-04T22:18:00.001-04:002022-07-26T12:33:44.315-04:00Anjeer Barfi Cheesecake - Fig'n'Nuts Cheesecake<p><span style="font-family: inherit;"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><iframe allowfullscreen="" class="BLOG_video_class" height="389" src="https://www.youtube.com/embed/eDNcHoqKy64" width="467" youtube-src-id="eDNcHoqKy64"></iframe></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span class="s1" style="font-family: inherit; font-weight: bold;">Fig’n’nuts base (Anjeer Barfi)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">Ingredients</span><span class="s2">:</span></span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Dried figs -1/2 cup (chopped and packed tight) </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Dates - 1/2 cup (chopped and packed tight) </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Nuts - 1/2 cup (lightly roasted cashews and almonds)</span></span></li></ul><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span class="s1" style="font-family: inherit; font-weight: bold;">Directions:</span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Heat a flat pan over medium heat and start sauteing the chopped figs and dates along with a drizzle of ghee, stirring continuously. (Or you can just process in a food processor to mash them together)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">After 4-5 minutes, the dry fruits will be soft and you will be able to mash with a spatula. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Reduce heat to low, add the nuts and mix well.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Remove from pan, transfer to a bowl. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Grease a 7-inch springform pan with coconut oil.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Fill the figs, dates and nuts mixture into the pan and spread evenly.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Set aside while you prepare the filling.</span></span></li></ul><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span class="s1" style="font-family: inherit; font-weight: bold;">'Cheese'cake:</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">Ingredients</span><span class="s2">:</span></span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Raw cashew nuts - 1 1/2 cups (Preferably soaked for a couple of hours)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Almond milk - 3/4 cup</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Coconut oil - 1/4 cup</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Raw honey - 1/3 cup</span></span></li></ul><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-align: start; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">Directions</span><span class="s2">:</span></span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-align: start; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Blend everything in a high-speed blender till creamy.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Fill into springform pan prepared with figs n nuts base.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Freeze for several hours to set. (I usually make this the previous day)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Take out and remove from springform pan.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Slice and let it thaw for 10-15 minutes before serving.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Enjoy in good company!!!</span></span></li></ul></div><p></p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com2tag:blogger.com,1999:blog-8289000747269596027.post-41749337393844682142022-06-06T21:11:00.001-04:002022-07-26T12:34:20.091-04:00Sweet Potato Tortillas <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7TwRgJrr2QVxDIW28voAo50MmehXO3tiNoj_TWJ0GZcH_o_5o0RleFx2PJ4MgCQrzcH-c0ygfwp-lmwqeZzznTVEKnsPG6ebmQu11kFfDl4Igk9fC5GHf0J03IPPD9PZ5eH5SiDelo7-3p3xVgMz5dOY6VLLD-7Zlvz9JddkwlkbuRHuWA_pnKp2org=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7TwRgJrr2QVxDIW28voAo50MmehXO3tiNoj_TWJ0GZcH_o_5o0RleFx2PJ4MgCQrzcH-c0ygfwp-lmwqeZzznTVEKnsPG6ebmQu11kFfDl4Igk9fC5GHf0J03IPPD9PZ5eH5SiDelo7-3p3xVgMz5dOY6VLLD-7Zlvz9JddkwlkbuRHuWA_pnKp2org=w640-h480" width="640" /></a></div><p></p><p><b style="color: #222222; text-align: justify;"><span style="font-family: inherit;">Ingredients:</span></b></p><div class="m_-5804439059964308688p1" style="color: #222222; margin: 0px; outline: none; padding: 0px; text-align: justify;"></div><ul style="color: #222222; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em; text-align: justify;"><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Sweet potato - 1 (medium) </span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Flax seeds - 1 Tbsp</span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Sea salt- 1/2 tsp</span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Filtered water - 1/2 - 3/4 cup</span></li></ul><span style="font-family: inherit;"><br style="color: #222222; text-align: justify;" /></span><div class="m_-5804439059964308688p2" style="color: #222222; margin: 0px; outline: none; padding: 0px; text-align: justify;"><b><span style="font-family: inherit;"><span class="m_-5804439059964308688s1"></span>Directions:</span></b></div><div class="m_-5804439059964308688p1" style="color: #222222; margin: 0px; outline: none; padding: 0px; text-align: justify;"></div><ul style="color: #222222; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em; text-align: justify;"><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Preheat oven to 400 deg F</span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Line a cookie sheet with parchment paper.</span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Peel the skin off the sweet potato and dice it into cubes.<span class="m_-5804439059964308688Apple-converted-space"> </span></span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Add to a blender jar with remaining ingredients and purée till smooth. (Start with 1/2 cup water and add remaining as needed) </span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Take 1/4 cup of batter and spread on the parchment paper to 4-5 inch diameter circles. This makes about 5-6.</span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Bake for 10 minutes, check, and bake for 5-10 minutes more.<span class="m_-5804439059964308688Apple-converted-space"> </span></span></li><li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit;">Use just like tortillas. Enjoy!!</span></li></ul><div style="text-align: justify;"><span style="color: #222222;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjTHRhn9PvMJ0Z1X4pMWKuoWlbxUafqQ2EM2AUYulwuVJ9xsFD9eyuRQ6mfJ2xnpgv7snSO8k3skE_8-jBa-HuvnPeV649DvaOPHjpP-5dnM_ngGktUdTWIp7qh1YJrDdL4S-bRtrqZsXCInp5RAquqasWzVWllaI84d1hIvXRxwhPv_iN6DYD5U51kw=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjTHRhn9PvMJ0Z1X4pMWKuoWlbxUafqQ2EM2AUYulwuVJ9xsFD9eyuRQ6mfJ2xnpgv7snSO8k3skE_8-jBa-HuvnPeV649DvaOPHjpP-5dnM_ngGktUdTWIp7qh1YJrDdL4S-bRtrqZsXCInp5RAquqasWzVWllaI84d1hIvXRxwhPv_iN6DYD5U51kw=w480-h640" width="480" /></a></div><br /><span style="color: #222222;"><br /></span></div>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-69536137171202222222022-05-02T20:16:00.001-04:002022-07-26T12:36:12.403-04:00Apple-Pie Chia-Pudding<div style="text-align: justify;">
Apple-Pie Chia-Pudding does sound like a dessert right? I am talking about an awesome breakfast idea though. If you are using wholesome and clean ingredients, you don't really need to worry about eating dessert for breakfast anyway :). The best part is that you can put this together the night before, and you have a high energy, wholesome and satisfying breakfast to start your busy day. Made with wholesome and organic ingredients, and sweetened with only dates and an optional dose of raw honey. No refined or processed ingredients are used and it is gluten free, dairy free, raw, vegan-friendly and quick'n'healthy:). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnCW5Si03YR8vDQE_w7kQKwA7MCtSSzn-ptIWh4EPanRpzdz2jeCuEaUny7_Y_1FLh5ecQtoxe7d3-G9sUyFdTy4saRUuRR63vIioDwST5MugmfWgvNpsAW-u4JO-KUN8VgorUx72P0z3/s1600/IMG_2052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnCW5Si03YR8vDQE_w7kQKwA7MCtSSzn-ptIWh4EPanRpzdz2jeCuEaUny7_Y_1FLh5ecQtoxe7d3-G9sUyFdTy4saRUuRR63vIioDwST5MugmfWgvNpsAW-u4JO-KUN8VgorUx72P0z3/s640/IMG_2052.JPG" width="640" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>Apples - 3 </li>
<li>Dates - 1/4 cup </li>
<li>Honey - 1 Tbs (optional)</li>
<li>Fresh ginger - 1 tsp</li>
<li>Cinnamon - 1 tsp</li>
<li>Nutmeg - 1/4 tsp</li>
<li>Cardamom - 1 skin removed</li>
<li>Himalayan pink salt - a pinch</li>
<li>Lemon juice - 1 Tbs </li>
<li>Chia seeds - 6 Tbs</li>
<li><a href="http://quicknhealthy.blogspot.com/p/homemade.html#_HomemadeAlmondMilk" target="_blank">Homemade almond milk</a> - 2 cups</li>
</ul>
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<b>Directions:</b><br />
<ul>
<li>Soak chia seeds in almond milk overnight</li>
<li>To make 'apple pie': </li>
<li>Roughly chop one apple. Add to a blender jar along with dates & spices and blend to make sort of an apple sauce. </li>
<li>Chop remaining apples fine, toss with lemon juice. Mix with the 'apple sauce' and honey (if using). Leave this mixture on your counter-top overnight. </li>
<li>When ready to serve, divide chia pudding into serving bowls and serve topped with 'apple pie' on top. </li>
<li>This makes 2 to 3 servings. Enjoy!!</li>
</ul>
Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-64587224586442570852022-05-02T15:55:00.000-04:002022-07-26T12:35:24.802-04:00Smoky Acorn Squash Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoDW-VjVGTOL9ncfFwSjFH0RA8MFL2pyRQKN6kS5_T0oAvC-ceRXo78WLhaj7nApobutCV1FscRA7cm-jae5u_WQVwHKNEds0h1KrttMYFg-ed8BxZ-HPMN5DbgU7mFUZ-va33TKef8Z_/s1600/AcornSquashSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoDW-VjVGTOL9ncfFwSjFH0RA8MFL2pyRQKN6kS5_T0oAvC-ceRXo78WLhaj7nApobutCV1FscRA7cm-jae5u_WQVwHKNEds0h1KrttMYFg-ed8BxZ-HPMN5DbgU7mFUZ-va33TKef8Z_/s640/AcornSquashSoup.jpg" width="640" /></a></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b><br />
<ul>
<li><span style="font-family: inherit;">Acorn Squash – 1 medium</span></li>
<li><span style="font-family: inherit;">EV Olive oil - 1 Tbsp.</span></li>
<li><span style="font-family: inherit;">Ancho chile pepper – 1 (or any smoked variety of pepper)</span></li>
<li><span style="font-family: inherit;">Red chili pepper - 1 (or more if you prefer spicier soup)</span></li>
<li><span style="font-family: inherit;">Sea salt – ½ tsp</span></li>
<li><span style="font-family: inherit;">Garlic – 5-6 cloves</span></li>
<li><span style="font-family: inherit;">Buttermilk - 3 cups</span></li>
<li><span style="font-family: inherit;">Almond milk - 2 cups</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Directions:</span></b><br />
<ul>
<li><span style="font-family: inherit;">Preheat oven to 400 deg F.</span></li>
<li><span style="font-family: inherit;">Powder the chile ancho, red chili pepper and salt together in a coffee/spice grinder.</span></li>
<li><span style="font-family: inherit;">Cut the squash into ½ inch slices, drizzle olive oil and coat well. Add the chile powder and mix to</span></li>
<li><span style="font-family: inherit;">coat well. Arrange the slices and garlic cloves on a baking sheet and roast in the oven for about</span></li>
<li><span style="font-family: inherit;">15-20 minutes.</span></li>
<li><span style="font-family: inherit;">Once cooled down, add the squash slices, buttermilk and almond milk to a blender jar and</span></li>
<li><span style="font-family: inherit;">purée.</span></li>
<li><span style="font-family: inherit;">Just before serving, warm the soup over low-medium heat (taking care not to curdle the</span></li>
<li><span style="font-family: inherit;">buttermilk)</span></li>
<li><span style="font-family: inherit;">This makes about 8 cups of soup. Enjoy!!</span></li>
</ul>
Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-2005069172718051432022-05-01T21:22:00.000-04:002022-07-26T12:38:46.087-04:00Choco Nut-butter CupsI love chocolate desserts that melt in your mouth. Here is one from the Quick'n'Healthy kitchen that is a variation of 'Reese's peanut-butter cups'. Made with pure coconut oil and your choice of nut-butter (Almond or Hazelnut works best) and sweetened with raw honey. Add your favorite flavor - mint, orange, lemon, ginger or anything you can think of, and make this your own 'melt-in-your-mouth' nut-butter cups. Adding mint to it will give it the added coolness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH_7o_IR9M_VyozH-4T_FgydbxYJw5aFAusVOf3q5MIZa987DbLKSoMrwzek9sRU1TrDOD6a2oglw91nY2d7C0P9vR9y9_6BiciDWVJcEPZY4fvprmh0OAJ9nf7K6WJzWh6rRUr0e23v_/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH_7o_IR9M_VyozH-4T_FgydbxYJw5aFAusVOf3q5MIZa987DbLKSoMrwzek9sRU1TrDOD6a2oglw91nY2d7C0P9vR9y9_6BiciDWVJcEPZY4fvprmh0OAJ9nf7K6WJzWh6rRUr0e23v_/s640/IMG_0276.JPG" width="640" /></a></div>
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<b>Ingredients:</b><br />
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<ul>
<li>Homemade almond butter - 1/4 cup (replace with your choice of nut butter) </li>
<li>Virgin cold pressed coconut oil - 1 cup</li>
<li>Raw cacao powder - 1/4 cup</li>
<li>Raw honey - 1/4 cup</li>
<li>Mint extract - few drops (optional)</li>
</ul>
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<b>Directions:</b><br />
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<ul>
<li>Blend everything together using a blender or just whisk them together in a bowl.</li>
<li>Line paper liners in a mini cupcake tins.</li>
<li>Fill the paper liners with the mix and let it set in the freezer for about an hour.</li>
<li>Keep them refrigerated till ready to serve.</li>
<li>This makes about 15 mini cups. <div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Enjoy!!</li>
</ul>
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<br />Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-91520670072953681312022-04-17T20:50:00.001-04:002022-07-26T12:41:19.573-04:00Spicy Soba Noodles w/ Almond-butter Sriracha SauceHere is a spicy and flavorful Asian inspired noodles recipe. You can make this with any good quality noodles, soba, udon, rice noodles or even your spirooli cut veggie noodles. Though this is best served warm, it can be served at room temperature too, and hence can be great for pot-lucks. Add your choice of vegetables to good measure. As always, use clean and organic ingredients as much as possible.<br />
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<b>Ingredients:</b><br />
<ul>
<li>Organic Soba Noodles - 1 packet (I buy this brand - <a href="http://www.amazon.com/Hakubaku-Authentic-Japanese-Buckwheat-9-5-Ounce/dp/B000LKX6R8" target="_blank">Hakubaku </a>or <a href="http://www.amazon.com/KOYO-Organic-Soba-Pasta-Ounce/dp/B0046HENE2" target="_blank">KOYO</a>)</li>
<li><a href="http://quicknhealthy.blogspot.com/p/homemade.html#_HomemadeNutButters" target="_blank">Homemade almond butter</a> - 3 Tbs </li>
<li><a href="http://quicknhealthy.blogspot.com/2014/03/asian-style-yam-noodle-soup-w-homemade.html" target="_blank">Homemade Sriracha sauce </a>- 2 Tbs (more or less as per preference)</li>
<li>Bell pepper (yellow/orange/red) - 1</li>
<li>Carrot - 1 medium</li>
<li>Fresh ginger root - 1 inch</li>
<li>Garlic - 2 cloves </li>
<li>Toasted sesame oil - 2 Tbs </li>
<li>Sesame seeds - 1 Tbs </li>
<li>Sea salt - as per taste</li>
<li>Red chilly powder - optional (if you need extra heat)</li>
</ul>
<b>Directions: </b><br />
<ul>
<li>Cook Noodles as per package instructions, rinse in cold water and keep aside.</li>
<li>Meanwhile, slice the bell pepper, carrots, ginger and garlic into matchstick slices.</li>
<li>Heat sesame oil in a pan, add sesame seeds. Once they start popping, add ginger/garlic slices and saute for a minute. </li>
<li>Add veggies and saute till cooked enough and soft, for about 5 minutes.</li>
<li>Add almond butter and Sriracha and mix well over low medium heat taking care not to burn the sauce. Adjust the taste, add salt and optional chilly powder as needed.</li>
<li>Add the noodles and toss carefully without breaking or mashing the noodles. Coat the noodles evenly with the veggies and sauce. </li>
<li>Keep aside for 20-30 minutes before serving for better flavor. </li>
<li>Serves 3 to 4. Enjoy!!</li>
</ul>
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Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-34916046057917851182022-01-14T10:18:00.006-05:002022-01-14T15:50:46.441-05:00Chakkara Pongal Cake<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0OVwq0aG4Z0-czxFlVwMBELzDLslvdoXCH4acFqutphgo4ZptboX4z3HF9rvvt6wdo_MKTfxcoL_6ENQILxyMATNjrI10OzhQL2mEGnIMrpd2MlCbrnpqm-dznBB2idMa2HrwgZOXt-1V-ykPv2j4BY9eK6o8YiiAwGtOHKBN4N5cnfSs1soj_yYKOg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0OVwq0aG4Z0-czxFlVwMBELzDLslvdoXCH4acFqutphgo4ZptboX4z3HF9rvvt6wdo_MKTfxcoL_6ENQILxyMATNjrI10OzhQL2mEGnIMrpd2MlCbrnpqm-dznBB2idMa2HrwgZOXt-1V-ykPv2j4BY9eK6o8YiiAwGtOHKBN4N5cnfSs1soj_yYKOg=w640-h480" width="640" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleEmphasizedBody; font-size: 19px; font-weight: bold; text-size-adjust: auto;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleEmphasizedBody; font-size: 19px; font-weight: bold; text-size-adjust: auto;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-family: inherit; font-weight: bold; text-size-adjust: auto;">Ingredients:</span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Raw rice - 1/2 cup (soaked overnight or for a few hours) (I used red rice)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3" face="Menlo-Regular" style="font-family: inherit;"></span><span class="s2"><span style="font-family: inherit;">Pink </span>Himalayan<span style="font-family: inherit;"> salt - a pinch</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Coconut palm sugar - 1/3 cup (can substitute with Jaggery powder)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Dates - 6 -8 </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Cardamom - 3-4 (skin removed)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Very ripe banana - 1</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Shredded coconut - 1/2 cup</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Flax seeds - 1 </span></span>Tbsp.</li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Pure homemade organic ghee - 2 </span></span>Tbsp.</li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Cashew nuts - a handful</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Baking powder- 1 tsp</span></span></li></ul><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 26.8px; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span style="font-family: inherit;"><span class="s1" style="font-weight: bold;">Directions</span><span class="s2">:</span></span></p><ul class="ul1" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Grind the soaked rice along with salt, sugar, dates, flax seeds and cardamom along with about a 1/2 to 3/4 cup of water to a thick fine batter.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Mash the banana with fork and fold into the batter.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Add the coconut, sesame, flax meal and ghee and mix well. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Keep this batter aside for a few hours - This step is optional, but it is worth the wait for a more flavorful end product :) </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3" face="Menlo-Regular" style="font-family: inherit;"></span><span class="s2"><span style="font-family: inherit;">Preheat the oven to 350 degree F. Grease the </span>pongal<span style="font-family: inherit;"> pot or a cake pan with ghee.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Add baking powder to the batter and mix well. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3" face="Menlo-Regular" style="font-family: inherit;"></span><span class="s2"><span style="font-family: inherit;">Add the batter to the </span>pongal<span style="font-family: inherit;"> pot and bake for about an hour. Do a knife test and bake for 15 minutes more if needed. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Enjoy !</span></span></li></ul><div><br /></div><span style="font-family: inherit;"><b>Notes:</b></span><br /><ul class="ul1" style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2">If you are using white rice, you might not need as much water, so please adjust accordingly.</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">If you are using Jaggery, taste test the batter and adjust as needed</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s3" face="Menlo-Regular"></span><span class="s2">Flax seeds help bind the cake since there is no egg or gluten in this recipe. Feel free to omit if you don’t have it handy. </span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Let it cool down in the pot for about 30 minutes before consuming. </span></li></ul>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-68603029916226721822021-11-28T19:44:00.001-05:002022-07-26T12:37:13.678-04:00Vegetarian Pastelón - Ripe Plantain Lasagna<div style="color: #454545; font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">
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<span style="font-family: inherit;"><span style="background-color: white; text-align: start;">Each year I look forward to Thanksgiving day. One reason of course is the spirit of being thankful for everything that we have, good health, family, friends, peaceful life - everything that we often take for granted till it is taken away from us. Another reason is that I look forward to cooking the TG day menu. This time again we picked the theme of 'food from around the world' - a dish from each continent. I picked Australian lamb stew and Moroccan anise bread to go with the stew. From Asia I picked Udon noodles made with homemade almond-butter Sriracha sauce, and French green beans salad from Europe. My husband did a big project making hard apple cider and sparkling apple cider with farm fresh apples. I then made a pumpkin no-cheese cheesecake which took care of North America.</span><br style="background-color: white; text-align: start;"><br style="background-color: white; text-align: start;"><span style="background-color: white; text-align: start;">Now I was left with South America. I toyed with different dishes, but nothing really caught my attention. Then came the idea of making something with plantain. My guests were all going to be Mallus and I was sure they would love something with plantains. That is how I got the idea of Pastelón. It seems like each Latin american country has its own version of Pastelón. It is basically a plantain lasagna or casserole made mostly with a beef filling. Since we are predominantly vegetarians, I was not going to add one more non-vegetarian dish to the menu and beef was out of question anyway. That is how the vegetarian version came about.</span></span><br>
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<span style="background-color: white; text-align: start;"><span style="font-family: inherit;">I just took the basic idea of Pastelón, the plantains and the filling was prepared by my own judgement with a mix of Indian and Latin spices. We all loved it and so did my guests, in fact this was probably the best one on the table. I will be making this more often as breakfast, brunch or as side dish just like this. My son wants to take this to school as lunch.., can't beat that :-)</span></span></div>
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<b>Ingredients</b>:</div>
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<ul>
<li>Well ripe plantains - 8</li>
<li>Black Bean -1 cup (soaked overnight)</li>
<li>Kidney bean - 1 cup (soaked overnight)</li>
<li>Red onion - 1/2 chopped fine</li>
<li>Tomato - 4 medium</li>
<li>Jalapeño - 2</li>
<li>Cilantro - 1/2 cup (chopped)</li>
<li>Sea salt - as per taste</li>
<li>Dry mango powder - 2 Tbs</li>
<li>Cumin seeds - 1 Tbs</li>
<li>Paprika - 1 Tbs</li>
<li>Red chilly powder - 1/2 tsp or more if you prefer</li>
<li>EV Olive oil - 3 Tbs</li>
<li>Organic ghee or butter - 2 Tbs (substitute with virgin coconut oil for a vegan version)</li>
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<b>Directions</b>:</div>
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<ul>
<li>Cook the beans with enough water and drain.</li>
<li>Using a mortar and pestle crush cumin, jalapeño and cilantro.</li>
<li>Heat olive oil on medium and sauté cumin/cilantro mixture for 2 minutes.</li>
<li>Add onion and sauté till golden brown.</li>
<li>Add tomato and cook till slightly mashed.</li>
<li>Add cooked beans and all remaining ingredients and cook on medium heat stirring frequently. </li>
<li>Cook till everything in mixed well and beans are slightly mashed and most of moisture is absorbed.</li>
<li>Boil or steam the plantains (with the skin on).</li>
<li>Once slightly cool, peel the skin, mash and remove the core and seeds. Add the ghee (or butter or coconut oil) and mash well.</li>
<li>Grease a baking dish (8.5 x 10.5 or 2.5 Qt) with butter. </li>
<li>Divide the mashed plantain into 2 parts. Make a layer of plantain in the greased baking dish, fill the bean mixture on top. Fill the remaining plantain on top. Press as you go with each layer. </li>
<li>Even out the top layer and optionally add a drizzle of ghee or a few slices of butter on top. </li>
<li>Bake at 350 deg F for 30 minutes.</li>
<li>Slice and serve. </li>
<li>Serves 8 big servings or 16 small servings.</li>
<li>Enjoy!!</li>
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Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-87237889950039966722021-08-13T10:16:00.011-04:002021-10-28T08:41:25.654-04:00Nenthrapazha-Pradhaman Ice Cream <p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="454" src="https://www.youtube.com/embed/0DFuH02Pqbo" width="545" youtube-src-id="0DFuH02Pqbo"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Here is an experiment with food deconstruction. Our favorite payasam is 'nenthrapazha pradhaman', and it has been our usual payasam for the Onasadhya over the years. We love the way it tastes and so we wanted to bring it in a form that is suitable for the global palate so everyone can relish this amazing taste, and hence the thought about deconstructing it into ice cream. So presenting the '</span><b style="background-color: white; color: #222222;">Pradham'Ice Cream</b><span style="background-color: white; color: #222222;">' :-)</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b>Ingredients:</b></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b><br /></b></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #222222;"><span style="background-color: white;"><b>Step 1: Preparing the plantain</b></span></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="color: #222222;"><span style="background-color: white;">നേന്ത്രപ്പഴം (Plantain, ഏത്തപ്പഴം) - 1 </span></span></li><li>Pure Ghee - 3 - 4 Tbsp </li><li>Coconut Sugar - 1/4 cup (can be substituted with jaggery)</li></ul><div><b>Step 2: Melting the Jaggery</b></div><ul style="text-align: left;"><li>Jaggery - 150 gm (~3/4 cup crushed) </li><li>Water - 1/4 cup </li></ul><div><br /></div></div><div style="text-align: left;"><div><b>Step 3: Ice Cream</b></div><ul><li>Homemade thick coconut milk (ഒന്നാം പാൽ/ തലപ്പാൽ)- 1 cup</li><li>Raw cashew nuts - 1/2 cup (soaked for a few hours)</li><li>Light coconut milk (രണ്ടാം പാൽ) - 1/4 cup </li><li>Cardamom - 1/2 tsp (skin removed and crushed)</li><li>Dried ginger powder - 1/2 tsp </li></ul><div><div><b>Step 4: Optional Garnish</b></div><ul><li>Coconut slices, thinly chopped - a handful</li><li>Ghee - to fry</li></ul></div><div><br /></div><div><b>Directions:</b></div><div><br /></div><div><div><span style="color: #222222;"><span style="background-color: white;"><b>Step 1: Preparing the plantain</b></span></span></div><div><ul><li><span style="color: #222222;"><span style="background-color: white;">Boil the plantain, remove the seeds and any hard parts, and mash well.</span></span></li><li><span style="color: #222222;"><span style="background-color: white;">Heat ghee in a heavy bottom pan and add the mashed plantain and saute stirring continuously for 5 -10 minutes still soft and glazy. </span></span></li><li><span style="color: #222222;"><span style="background-color: white;">Add the coconut sugar and continue cooking until golden. (another 10-15 minutes)</span></span></li><li><span style="color: #222222;"><span style="background-color: white;">Let it cool down.</span></span></li></ul><div><b>Step 2: Melting the Jaggery</b></div><ul><li>Add crushed jaggery and water to a saucepan and cook on medium heat till the jaggery is completely melted. </li><li>Strain to remove debris if any and let it cool down.</li></ul><div><br /></div></div><div><div><b>Step 3: Ice Cream</b></div><ul><li>Add the prepared plantain, melted jaggery, and all remaining ingredients into a blender jar. Blend well till creamy.</li><li>Transfer to a glass container and keep refrigerated for 6-8 hours or overnight to chill.</li><li>Churn the mix in an ice cream maker for 20 minutes or so.</li><li>Transfer to a glass container and keep frozen till ready to be served.</li><li>Scoop and serve the delicious Pradham'Ice Cream.</li></ul><div><b>Step 4: Optional Garnish</b></div></div></div><div><ul style="text-align: left;"><li>Heat ghee and fry coconut slices till golden.</li><li>If you are planning to do this, do this ahead of time.</li><li>Garnish over scooped ice cream and serve.</li><li>Enjoy!</li></ul></div><div><br /></div><div><br /></div></div>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-47864141331947699962021-07-30T23:25:00.005-04:002021-07-30T23:29:23.194-04:00Layered Ice Cream<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRXB6KgTJuLwQ7gJazaRLBa2IPd9enS_lpC_US60qTpeWVBJ3ylx4O7-NetulLPiE_SKYAoYvkZLhyovndmSp5i9P_aKjUEadOp5sBdcadb-AyiTyL3Rs1L0kD7P1o14Vmg2nqBCrYz1p/s2048/5AA7412A-7702-4F66-A578-64BA51DD45A4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRXB6KgTJuLwQ7gJazaRLBa2IPd9enS_lpC_US60qTpeWVBJ3ylx4O7-NetulLPiE_SKYAoYvkZLhyovndmSp5i9P_aKjUEadOp5sBdcadb-AyiTyL3Rs1L0kD7P1o14Vmg2nqBCrYz1p/w400-h300/5AA7412A-7702-4F66-A578-64BA51DD45A4.jpeg" width="400" /></a></div><br /><p></p><p><br /></p><p>I have been dreaming of this layered ice cream for a while now. I wanted start with a few of my favorite flavors. I also wanted to keep the QuickNHealthy standards and use all clean, organic ingredients and only use just the right amount of natural sweeteners like raw honey and dates. This one needed some patience and planning ahead too since I had to wait for each layer to freeze I could start with the next layer and so on. In the end, I think it was definitely worth the wait and the patience 😋 As always QuickNHealthy recommends good quality desserts served in small portions and enjoyed with friends and family 😍</p><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Ingredients:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Strawberry Ice cream </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Strawberry- 2 cups (roughly chopped)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Raw cashew nuts - 1 cup (soaked for a couple of hours)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Coconut milk - 1/4 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Raw honey- 1/2 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Virgin coconut oil - 1/3 cup</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Coconut Ice Cream </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Coconut milk - 1 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Raw cashew nuts - 1 cup (soaked for a couple of hours)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Raw honey- 1/3 - 1/2 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Virgin coconut oil - 1/3 cup</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Chocolate Ice Cream</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Coconut milk - 1 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Almond butter- 1/3 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Medjool dates - 8-10 (pitted)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Unsweetened raw cacao powder - 1/3 cup</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Virgin coconut oil - 1/3 cup</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Directions</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">For each layer, blend the ingredients in a high power blender like Vitamix and chill overnight. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Divide each ice cream into your desired pans and freeze for about 4 hours or overnight. (I made 1 inch layers and I used 2 loaf pans)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Freeze one layer first and then start with the next layer and so on. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s1" style="font-weight: bold;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-weight: bold;">Notes</span><span class="s2">:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Plan this 3 days in advance so that you have enough time to freeze each layer.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Optionally churn each ice cream mix in ice cream maker for 15-20 minutes to make a more creamier version of the ice cream.</span></p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-9612024793768908922021-07-26T15:47:00.002-04:002021-08-13T15:50:00.484-04:00Beets Avial<div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="457" src="https://www.youtube.com/embed/dv8cGvvY89c" width="549" youtube-src-id="dv8cGvvY89c"></iframe></div><br /><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><div><span style="font-family: inherit;"><br /></span></div>I love summer for many reasons - the weather, the relaxed mood, the extended day light and above all the fresh produce that I can pick up from the farmers markets and the local vegetable stands. I buy all kinds of greens in abundance during this season and find plenty of ways to include them in our meals. I have got queries from my friends and readers at times on what to do with beets (root, stem and leaves - the whole deal). Beet leaves are probably one of the tastiest greens we get here. They taste very close to the red amaranth leaves that we get in India, hence we can make pretty much everything that we make with red amaranth by substituting them with beet leaves. Here is a recipe that is usually made with red amaranth leaves (chuvanna cheera). If you are generally not a fan of beets (especially beet root), then this is something you should give a try. You might become a fan instantly :-)</span><br /><br />
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<span style="background-color: white; color: #444444; line-height: 20.3636px;"><span style="line-height: 19.1875px;"><b>Ingredients: </b></span></span></span><br />
<ul style="background-color: white; line-height: 20.3636px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Red beets (root, stem and leaves) - 1 medium bunch</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Raw (green) mango - 1 small or 1/2 medium</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Coconut - 1 cup </span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Green chilly - 3-4</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Cumin seeds - 1 T</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Homemade Yogurt - 1/2 cup</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #222222; font-family: inherit;">Turmeric powder - 1/2 tsp</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Sea salt - as per taste</span></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Virgin coconut oil - 1 Tbs</span></li>
</ul>
<span style="font-family: inherit;"><br style="background-color: white; color: #444444; line-height: 20.3636px;" /></span>
<b style="background-color: white; color: #444444; line-height: 20.3636px;"><span style="font-family: inherit;">Directions:</span></b><br />
<ul style="background-color: white; color: #444444; line-height: 20.3636px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Separate beet leaves, stems and beet roots. Wash and peel the root, slice into 2 inch long sticks (sticks slightly thinner than french fries) Wash and cut the stems into 2 inch long pieces. Chop leaves fine. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Peel the mango and cut into 2 inch long sticks. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Grind coconut, green chilly and cumin seeds to a coarse mixture. Mix it with yogurt and keep aside.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Start cooking the cut beet root in about half cup of water and turmeric powder. Cook covered on medium heat till they are cooked half way thru. Add the cut stem and mango pieces and continue cooking.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">When they are almost done, add chopped leaves and continue cooking till the leaves are just wilted. Stir to wilt them evenly.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Add the coconut-yogurt mix and salt and continue cooking till beet leaves are cooked just enough.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: inherit;">Drizzle coconut oil and serve warm along with rice. </span></li>
</ul>
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<span style="color: #444444;"><span style="line-height: 20.3636px;"><br /></span></span>
<span style="color: #444444;"><span style="line-height: 20.3636px;">Sharing with:</span></span><br />
<a href="http://zestysouthindiankitchen.com/2014/07/hearth-soul-blog-hop.html" target="_blank">Hearth and Soul Blog Hop@ZestySouthIndianKitchen</a><br />
<a href="http://urbannaturale.com/share-the-food-fun-at-the-plant-based-potluck-party-link-up-20-savor-the-flavors-of-summer/" target="_blank">Plant Based pot luck party@UrbanNaturale</a><br /></div>
Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com4tag:blogger.com,1999:blog-8289000747269596027.post-3083100992508354232021-02-27T15:12:00.005-05:002021-02-27T15:53:42.230-05:00<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/MlyZrLgk4J0" width="560"></iframe>
</p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com1tag:blogger.com,1999:blog-8289000747269596027.post-20950986324171393062020-12-16T20:49:00.002-05:002020-12-16T21:30:13.565-05:00Veggie Corn Chili w/ Roasted Plantains <p> </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="366" src="https://www.youtube.com/embed/15_n4VEFaD8" width="485" youtube-src-id="15_n4VEFaD8"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-16515958640314904562020-12-05T13:37:00.003-05:002021-08-13T15:50:33.825-04:00Cranberry 'Cheese'cake Bites<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><b>Ingredients</b>:</p><p></p><ul style="text-align: left;"><li>Cashew - 3/4 cup (raw, soaked for a couple of hours)</li><li>Cranberry - 1/2 cup (fresh, raw)</li><li>Honey - 4-5 Tbsp</li><li>Orange zest - from one orange </li><li>Orange juice - from one orange</li><li>Dried ginger - 1/4 tsp</li><li>Vanilla essence - 1/2 tsp</li><li>Coconut oil - 1/4 cup (melted) </li></ul><p></p><p><b>Directions</b>:</p><p></p><ul style="text-align: left;"><li>Line a loaf pan with coconut oil and/or parchment paper</li><li>Add all ingredients except coconut oil, into a highspeed blender and puree till nice and creamy. Add coconut oil and continue till the oil is incorporated well.</li><li>Pour into the prepared loaf pan, tap lightly to remove any air pockets. Decorate optionally with thin slices of cranberry. Freeze for about 4 hours.</li><li>Once frozen, cut into bite-size pieces and continue storing in the freezer till ready to serve.</li><li>Let the pieces sit on the countertop for 5-10 minutes before serving for best results. </li><li>Enjoy!</li></ul><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43ZCn2rrEBrVeI1slV8w6DYqjknpUip2Z9zo8VZO-iqTBwy7S4KnZJ7Bo-hahmRvnQAxtkN7euBDtvsJQJvxGEXEM_iu7xCEkDrX8l4UgXKq3-K4FAYwPuEB7hMafnQPldK9FlJt28XCq/s1024/WhatsApp+Image+2020-12-05+at+12.01.01+PM+%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43ZCn2rrEBrVeI1slV8w6DYqjknpUip2Z9zo8VZO-iqTBwy7S4KnZJ7Bo-hahmRvnQAxtkN7euBDtvsJQJvxGEXEM_iu7xCEkDrX8l4UgXKq3-K4FAYwPuEB7hMafnQPldK9FlJt28XCq/w640-h480/WhatsApp+Image+2020-12-05+at+12.01.01+PM+%25281%2529.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com1tag:blogger.com,1999:blog-8289000747269596027.post-41367297357920292732020-11-19T16:34:00.002-05:002020-11-19T16:35:59.405-05:00Raagi Coconut Cake <p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYfpVh0mZoAOLxVcob3Fd4S3nyta0duQzlAZPyFRB1EM-eU2a5r7Nj_sm-65m9UmUGms2zO8ymUmQa6t6iLLZ04K8NFhryZZkB9FgQM9hksk6jsNcyPaNqfNXTHJ1t6yewIw9ryV4aCSI/s1600/WhatsApp+Image+2020-11-19+at+12.44.59+PM.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYfpVh0mZoAOLxVcob3Fd4S3nyta0duQzlAZPyFRB1EM-eU2a5r7Nj_sm-65m9UmUGms2zO8ymUmQa6t6iLLZ04K8NFhryZZkB9FgQM9hksk6jsNcyPaNqfNXTHJ1t6yewIw9ryV4aCSI/w640-h480/WhatsApp+Image+2020-11-19+at+12.44.59+PM.jpeg" width="640" /></a></div><p></p><p><br /></p><p><b>Ingredients:</b></p><div><ul><li>Dates - 1/2 cup (chopped)</li><li>Whole milk - 1/4 cup</li><li>Coconut oil - 1/4 cup (melted) (You can use equal amount of butter) </li><li>Organic free range eggs - 1 </li><li>Raagi flour - 1/4 cup</li><li>Finely shredded dehydrated coconut - 3/4 cup</li><li>Baking soda - 1/2 tsp</li><li>Citric acid - 1/4 tsp</li></ul><ul><li>For topping:</li><li>Cocoa powder - 2 Tbsp. cup</li><li>Local unfiltered honey - 2 Tbsp.</li><li>Coconut oil - 2 Tbsp.</li><li>Finely shredded dehydrated coconut - 2 Tbsp.</li></ul></div><div><br /><b>Directions:</b></div><div><ul><li>Preheat oven to 350 deg F. Line 6 inch cake pan with parchment paper.</li><li>Blend milk and dates together to make a date puree.</li><li>Beat coconut and egg together in a deep mixing bowl using an electric or hand mixture. Add date puree and mix at a medium speed. </li><li>In a small bowl, whisk raagi flour, shredded coconut, baking soda and citric acid together. Add this to the wet ingredients and mix well. </li><li>Pour the batter into the prepared cake and bake for 15-20 minutes.</li><li>Let it cool completely</li></ul><ul><li>For topping:</li><li>Melt coconut oil and honey in a bowl over warm water, add cocoa powder and mix well. Let this cool down. <br />Spread a portion of this on the cake. Keep the remaining in fridge till it solidifies. Make small cocoa balls with this and decorate the cake. Sprinkle some toasted coconut on top. </li><li>Enjoy!!</li></ul></div>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-63052757638291454312020-08-31T15:14:00.000-04:002020-08-31T15:14:10.796-04:00നേന്ത്രപ്പഴ പ്രഥമൻ - Ripe Plantain Pradhaman (Payasam)<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">
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</p>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com1tag:blogger.com,1999:blog-8289000747269596027.post-13047192187418817612020-08-17T10:52:00.000-04:002020-08-22T10:54:23.460-04:00Thai Rose Ice Cream
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<div style="text-align: center;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ZqUpPiBkqx4" width="560"></iframe></div>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com1tag:blogger.com,1999:blog-8289000747269596027.post-14338996879481279022020-08-03T10:46:00.000-04:002020-08-22T10:54:44.510-04:00Red Quinoa Spotted Idli
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/cL5npbjlx1M" width="560"></iframe></ol><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-72628779357375958582020-07-06T15:08:00.001-04:002021-08-13T15:51:11.803-04:00Date-Cocoa Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients:</b><br />
<br />
<ul>
<li>Dates - 1 cup (roughly chopped and packed)</li>
<li>Cacao powder - 1/4 cup (unsweetened) </li>
<li>Whole milk - 1 cup </li>
<li>Milk cream - 1 cup </li>
</ul>
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<b>Directions:</b></div>
<div>
<ul>
<li>Make sure your ice cream churner bowl is in the freezer for at least 24 hours.</li>
<li>If you have a high powered blender (think Vitamix) then directly proceed to the next step. Else, soak the dates in milk for a couple of hours. </li>
<li>Add the dates, milk to the blender and puree till nice and creamy. </li>
<li>Add cacao powder and continue till it mixes well. </li>
<li>Add the cream and just continue at low speed till cream blends in. </li>
<li>Chill the mix for at least 12 hours in the refrigerator. </li>
<li>Once the mix is chilled, churn as per the instructions for the ice cream maker. </li>
<li>Keep frozen till ready to serve. </li>
<li>Enjoy!! </li>
</ul>
</div>
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<br />Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-26812176876518751222020-06-08T23:23:00.001-04:002021-08-13T15:51:37.543-04:00Moong Dal Chaat-Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iaYayw5LI1v_Fja8yO1Kgs6Jht6RRTh0QnLUZQxtfsutyNRiILTduwJpdcZLajbuvNbyg9E1DeDEPWin-fjuRXO8AKV1U6cleGzAt3tZQmyJd9IItG2mRbhVRtFJpcB0eH8kT2x8J3Mm/s1600/BD7E86A4-2500-4DA6-A2E1-C0AD9A4C4055.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iaYayw5LI1v_Fja8yO1Kgs6Jht6RRTh0QnLUZQxtfsutyNRiILTduwJpdcZLajbuvNbyg9E1DeDEPWin-fjuRXO8AKV1U6cleGzAt3tZQmyJd9IItG2mRbhVRtFJpcB0eH8kT2x8J3Mm/s640/BD7E86A4-2500-4DA6-A2E1-C0AD9A4C4055.jpeg" width="640" /></a></div>
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Chaat is a common snack/appetizer usually served chatpata (or hot'n'spicy) in different forms and flavors in different parts of India. From roadside shops to hors-d'oeuvres menu in fine dining restaurants, you can find a variety of ingredients and spices served in the form of chaats. Chaats can be very light, hearty and nutritious if you choose the right kind of clean, wholesome ingredients. What I have here today is such a quicknhealthy chaat in the form of a salad. As usual, quicknhealthy recommends using wholesome, organic ingredients as much as possible. </div>
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<b> Ingredients:</b><br />
<ul>
<li>Moong Dal - 1 cup (soaked for a few hours)</li>
<li>Apple - 1 medium </li>
<li>Raw green mango - 1/2</li>
<li>Carrot - 1 medium</li>
<li>Coriander (Cilantro) chopped - 2 Tbs </li>
<li>Mint chopped - 2 Tbs</li>
<li>Raisins/craisins - a small handful</li>
<li>Chaat masala - 1 1/2 Tsp</li>
<li>Sea salt - as per taste</li>
<li>Roasted pumpkin seeds - a handful </li>
<li>Roasted sunflower seeds - a handful</li>
<li><a href="https://www.simplemills.com/products/fine-ground-sea-salt-almond-flour-crackers" target="_blank">Almond crackers</a> - a handful (roughly crushed with hands) (optional) </li>
</ul>
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<b>Directions:</b></div>
<div>
<ul>
<li>Boil 2-3 cups of water, add the moong dal and boil for 2-5 minutes till moong dal is cooked just enough. Immediately drain and optionally rinse with cold water to remove any stickiness.</li>
<li>Chop mango and carrots fine. Chop apple finely and add a squeeze of lemon so that the apple does not change color. </li>
<li>Toss everything together and serve immediately. </li>
</ul>
<b>Notes:</b><br />
<ul>
<li>If you are not serving immediately, keep the pumpkin/sunflower seeds and crackers aside and add them just before serving. </li>
<li>Substitute or replace the veggies/fruits with multicolor cabbage, ripe mangos, cucumber or anything else that you can think of. </li>
<li>Almond crackers are optional, added for some crunch. You can omit them or substitute them with any other crackers of your choice. </li>
</ul>
</div>
<br />
<b>Chaat Masala:</b><br />
<ul>
<li>Cumin seeds - 2 Tbs</li>
<li>Coriander seeds - 1 Tbs </li>
<li>Fennel seeds - 1 Tsp</li>
<li>Ajwain (carrom seeds) - 1/2 Tsp</li>
<li>Black pepper - 1 Tsp</li>
<li>Tamarind - 2 Tbs (seeds and skin removed) </li>
<li>Kala namak (black salt) - 1 Tbs</li>
<li>Sea salt - 1/2 Tsp</li>
<li>Amchur (dried mango powder) - 3 Tbs</li>
<li>Red chilly powder - 1-2 Tsp</li>
<li>Ginger powder - 1 Tsp</li>
</ul>
<b>Directions:</b><br />
<ul>
<li>Dry roast whole spices till nice aroma comes out, around 3-5 minutes on medium heat. Let them cool. </li>
<li>Using a spice/coffee grinder grind them to a fine powder. </li>
<li>Add tamarind and continue grinding till tamarind is ground and mixed well.</li>
<li>Add the remaining spice powders and mix well. </li>
<li>Store in an airtight jar. </li>
</ul>
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Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com3tag:blogger.com,1999:blog-8289000747269596027.post-52001605926363469132019-10-28T15:43:00.000-04:002019-11-15T14:16:28.491-05:00Khajur Barfi <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AqKYhnUMdK-awMJ4k8omEje4ZNUeIq6G28kW1Up8v1gGmNEpKhomDMkahcw-K6lxe6C3lARHQ87P1hEG4Ew4uKtp21jS6BuM7V1_HrYzWmp4lkJ_Cxl5dI2rWwzWSfCWa2cJRJNyQ6Ui/s1600/KhajurBarfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AqKYhnUMdK-awMJ4k8omEje4ZNUeIq6G28kW1Up8v1gGmNEpKhomDMkahcw-K6lxe6C3lARHQ87P1hEG4Ew4uKtp21jS6BuM7V1_HrYzWmp4lkJ_Cxl5dI2rWwzWSfCWa2cJRJNyQ6Ui/s640/KhajurBarfi.jpg" width="640" /></a></div>
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<b>Ingredients</b>:<br />
<ul>
<li>Dates - 2 cups (chopped and packed tight) </li>
<li>Nuts - 1 cup **</li>
<li>Poppy seeds - 1 Tbs </li>
<li>Pure ghee - 1 Tbs </li>
<li>Cardamom - 3-4 (skinned and powdered)</li>
</ul>
<b>Directions:</b><br />
<ul>
<li>Heat a flat pan over medium heat and start sauteing the chopped dates along with a drizzle of ghee, stirring continuously.</li>
<li>After 4-5 minutes, the dates will be soft and you will be able to mash with a spatula. </li>
<li>Reduce heat to low, add the nuts, cardamom powder and mix well.</li>
<li>Remove from pan, transfer to a plate. </li>
<li>Dry roast the poppy seeds on medium heat for a couple minutes. Spread them on a plate.</li>
<li>While the date-nut mixture is still warm, apply ghee on your palm and roll the mixture into 2 logs of about 2 inch diameter and 6 inch long. </li>
<li>Roll each log on the poppy seeds to get an even coating. </li>
<li>Wrap the logs with aluminum foil or keep aside for a couple of hours. **</li>
<li>After a couple of hours, cut into 1/2 inch slices from the logs to make beautiful Khajur barfis. </li>
<li>Makes around 2 dozen barfis. </li>
<li>Enjoy!</li>
</ul>
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* You can use, almonds, cashews, pistachios, your choice of anyone or a mix of nuts<br />
* Roast them in 300 deg oven for about 10 minutes for almonds and about 6-8 minutes for cashews/pistachios<br />
** Optionally you can refrigerate the date-nut logs to make sure the barfis are firm and you can cut perfect discs.Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-32113625152386175362019-10-28T15:42:00.000-04:002019-10-28T15:42:13.409-04:00Turmeric Cashew-butter Laddus <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0OxBzKz2OPozUwi-xzJT_20ClEJnaF6sM2bTyj-YPzYFqlTytgcR5CvzIHlYJGifdehKGhgO-6l3769lg7MivOwirwv1a6S0SgprdfEcEbyHs3oDALv25ZtLjvp5ZP7cDprIWh7hYKcI/s1600/Turmeric_Cashew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0OxBzKz2OPozUwi-xzJT_20ClEJnaF6sM2bTyj-YPzYFqlTytgcR5CvzIHlYJGifdehKGhgO-6l3769lg7MivOwirwv1a6S0SgprdfEcEbyHs3oDALv25ZtLjvp5ZP7cDprIWh7hYKcI/s640/Turmeric_Cashew.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: inherit;">Homemade cashew butter - 1 1/4 cup (<a href="http://quicknhealthy.blogspot.com/p/homemade.html#_HomemadeNutButters" target="_blank">recipe here</a>) *</span></li>
<li><span style="font-family: inherit;">Unrefined organic cane sugar - 1 cup </span></li>
<li><span style="font-family: inherit;">Channa dal powder (besan) - 1 cup</span></li>
<li><span style="font-family: inherit;">Turmeric powder - 1 tsp </span></li>
<li><span style="font-family: inherit;">Cardamom - 3-4 (skin removed)</span></li>
</ul>
<br />
<span style="font-family: inherit;"><b>Directions:</b></span><br />
<ul>
<li><span style="font-family: inherit;">Heat a pan on medium heat and dry roast the channa dal powder till it turns slightly golden. Keep stirring taking care not to burn the powder. Add half the turmeric powder and transfer it to a mixing bowl. </span></li>
<li><span style="font-family: inherit;">Powder the sugar with cardamom and remaining turmeric powder. T</span>ransfer to the mixing bowl. </li>
<li><span style="font-family: inherit;">Add the cashew butter and mix well. (If it is hard to mix you can also mix it using a food processor - and transfer to the mixing bowl) </span></li>
<li><span style="font-family: inherit;">Start making truffle sized balls or laddus. If you feel that the mix is not holding together, you can warm the mix slightly in a pan over low medium heat. Make balls while the mix is still warm. This will also help you make smooth balls. (optionally apply a little ghee on your palms while making the laddus to get a smooth finish and for the nice aroma) </span></li>
<li><span style="font-family: inherit;">This makes around 24 laddus. </span></li>
<li><span style="font-family: inherit;">Enjoy!!</span></li>
</ul>
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* You can use homemade or store-bought cashew butter. </div>
Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com0tag:blogger.com,1999:blog-8289000747269596027.post-35801086262260034632019-10-10T07:05:00.000-04:002019-10-10T07:09:06.142-04:00Moringa Leaves Soup <br />
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<b>Ingredients</b>: </div>
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<ul>
<li><span style="mso-fareast-font-family: "Times New Roman";">Moringa
leaves - 1 cup tightly packed</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Homemade
coconut milk - 2 cups</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Black
channa - 1/2 cup</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Ghee
- 2 Tbs</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Cumin
seeds - 1 tsp</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Black
pepper - 1 tsp</span></li>
<li><span style="mso-fareast-font-family: "Times New Roman";">Garlic
- 4–5 cloves</span></li>
</ul>
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<o:p> <b>Directions</b>:</o:p></div>
<ul>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Cook black channa with 2 cups of water. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Heat 1 Tbsp ghee and add cumin seeds and pepper, sauté
for a few seconds. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Add crushed garlic cloves and sauté till slightly golden.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Add half the moringa leaves and sauté for a couple of minutes till wilted. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Transfer to a blender jar. Once cooled down, add coconut milk and purée the mixture. (Optionally you can sieve the purée if you want a smooth texture to your soup.)<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Heat remaining ghee and sauté the other half of moringa
leaves till cooked well. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Return everything back the pan, cooked moringa leaves,
pureed moringa mixture and cooked black channa along with cooking water.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Just before serving heat the soup and adjust salt.<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Serve as is or with freshly squeezed lemon juice on
each bowl. <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="mso-fareast-font-family: "Times New Roman";">Enjoy! <o:p></o:p></span></li>
</ul>
<br />Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com2tag:blogger.com,1999:blog-8289000747269596027.post-91274480109971815692019-10-07T15:45:00.001-04:002021-08-13T15:52:23.711-04:00Pumpkin Halwa ‘Cheesecake’<div style="color: #454545; font-stretch: normal; line-height: normal;">
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<span style="font-family: inherit;"><span style="background-color: white; text-align: justify;">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. </span><span style="background-color: white; text-align: justify;">'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 :-).</span></span><br />
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<span style="font-family: inherit; font-weight: bold;">For pumpkin halwa base:</span></div>
<ul>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Pumpkin - 2 1/2 cups (grated and packed)</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Organic unrefined sugar - 1/2 cup</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Cardamom - 4-5 pods (skinned and crushed)</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Almond milk - 1/2 cup</span></span></li>
</ul>
<ul>
</ul>
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<span style="font-family: inherit; font-weight: bold;">For 'cheese'cake:</span></div>
<ul>
<li><span style="color: #454545; font-family: "sf ui display";"><span style="caret-color: rgb(69, 69, 69);">Raw cashew nuts - 1 1/2 cups (Preferably soaked for a couple of hours)</span></span></li>
<li><span style="color: #454545; font-family: "sf ui display";"><span style="caret-color: rgb(69, 69, 69);">Coconut oil - 1/4 cup</span></span></li>
<li><span style="color: #454545; font-family: "sf ui display";"><span style="caret-color: rgb(69, 69, 69);">Lemon juice - 1/3 cup</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Raw honey - 1/2 cup</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Almond milk - 1/4 cup</span></span></li>
</ul>
<div style="color: #454545; font-family: ".sf ui display"; font-stretch: normal; line-height: normal;">
<span style="font-family: inherit; font-weight: bold;">Directions for pumpkin halwa:</span></div>
<ul>
<li><span style="color: #454545; font-family: inherit;">Clean, remove skin and grate pumpkin</span></li>
<li><span style="color: #454545;">Start cooking on a pan on medium heat, covered, stirring frequently. In about 10 minuted, they should be nice and soft.</span></li>
<li><span style="color: #454545;">Add almond milk and cook till veggies are cooked well and moisture is completely <span style="caret-color: rgb(69, 69, 69);">absorbed</span></span><span style="color: #454545;"> for 5-8 minutes.</span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Add sugar and cardamom powder and continue cooking, stirring continuously. Once halwa is soft and easily separating from the pan, switch off the flame.</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Grease a 7-inch springform pan with coconut oil.</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Fill the halwa into the pan and spread evenly.</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Set aside to cool while you prepare the filling.</span></span></li>
</ul>
<ul>
</ul>
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<span style="font-family: inherit; font-weight: bold;">Directions for 'cheese'cake:</span></div>
<ul>
<li><span style="color: #454545; font-family: inherit;">Blend everything in a high-speed blender till creamy.</span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Fill</span></span><span style="color: #454545; font-family: inherit;"> into springform pan prepared with pumpkin halwa base.</span></li>
<li><span style="color: #454545; font-family: inherit;">Freeze for several </span><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">hours to set. (I usually make this the previous day)</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Take out and remove from springform pan.</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Slice and let it thaw for 10-15 minutes before serving.</span></span></li>
<li><span style="color: #454545;"><span style="caret-color: rgb(69, 69, 69);">Enjoy in good company!!!</span></span></li>
</ul>
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Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com2tag:blogger.com,1999:blog-8289000747269596027.post-2025186882900315732018-02-16T12:37:00.002-05:002021-08-13T15:59:46.837-04:00Szechuan Shrimp and Cauliflower<div class="m_4203420137177971062p1" style="background-color: white; color: #222222; text-align: justify;">
<span class="m_4203420137177971062s1"><span style="font-family: inherit;">Happy Chinese New Year!!!</span></span></div>
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<span class="m_4203420137177971062s1"><span style="font-family: inherit;">We are celebrating Chinese new year day with probably my first venture into Chinese<span class="m_4203420137177971062Apple-converted-space"> </span>cuisine. I decided to go with Szechuan region, which is known for the </span></span><span style="font-family: inherit;">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 :-)</span></div>
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<b>For Szechuan sauce:</b><br />
<ul>
<li>Rice - 1 Tbs (soaked for a few hours)</li>
<li>Red chilly - 4-5</li>
<li>Garlic - 3-4 cloves</li>
<li>Nama shoyu - 2 Tbs</li>
<li>Toasted sesame oil - 2 Tbs </li>
<li>Apple cider vinegar - 1 Tbs </li>
<li>Sea salt - as per taste </li>
</ul>
<b>Directions:</b><br />
<ul>
<li>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. </li>
<li>Transfer the paste to a small bowl, add the remaining ingredients and whisk well. </li>
</ul>
<b>For the main dish: </b><br />
<ul>
<li>Wild caught shrimp - about 10 </li>
<li>Cauliflower - about a cup (cut into small florets)</li>
<li>Fresh ginger - 2 Tbs (chopped fine)</li>
<li>Cashew nuts - handful (optional) </li>
<li>Green chilly/scallions - for garnish</li>
<li>Sesame oil - 1 Tbs </li>
</ul>
<b>Directions:</b><br />
<ul>
<li>Heat sesame oil on a pan/wok on medium high heat. Saute the chopped ginger till browned.</li>
<li>Add shrimp and a tablespoon of the Szechuan sauce and saute flipping the shrimp halfway thru, till shrimp is no longer pink. This will take only a couple of minutes.</li>
<li>Add cauliflower florets and saute on medium heat till they are half cooked, about 4 minutes.</li>
<li>Add all the remaining sauce and cook stirring frequently till cauliflower is cooked enough but still crispy. If the sauce is sticking to the pan you can add a couple of tablespoons of boiling water to scrap everything together. </li>
<li>Ideally should be served immediately with rice.</li>
<li>Enjoy!!</li>
</ul>
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<b>Notes: </b><br />
<ul>
<li>Soaked rice - can be substituted with a tablespoon of rice flour. </li>
<li>Apple cider vinegar can be substituted with rice vinegar or white vinegar. </li>
<li>Nama Shoyu is <span style="background-color: white; color: #333333;"><span style="font-family: inherit;">unpasteurized</span></span> Soy sauce (Recommended using good organic brand for any soy products - <a href="https://www.amazon.com/OHSAWA-Organic-Shoyu-Sauce-Ounce/dp/B0019LA77K" target="_blank">This is the one I use</a>)</li>
<li>For a vegetarian option, just omit the Shrimp and double the quantity of cauliflower or use a combination mixed vegetables. </li>
</ul>
Mini Jyothishhttp://www.blogger.com/profile/08058675910430713407noreply@blogger.com5