Larabar like "Healthy Chocolate bars"

I love the 'simplicity' of the larabars.No long list of artificial ingredients....just a few ingredients making a nutritious and delicious snack.They are still high in calories.....but nutrition packed calories..not the 'empty' kinds.
The base is almost 'Mejdool dates' every time....and then you can flavor them by adding different ingredients.The result is a 'chewy' delicious bar! There are a zillion varieties like...Cashew cookie, banana bread etc etc

I had read this recipe to make homemade larabars on:
http://mywholefoodlife.com/2013/02/09/homemade-chocolate-larabars/
So simple and easy to make...it was done in minutes!

Ingredients: Just 3!!

6 Mejdool dates de seeded
3/4 cup Almonds
1/3 Cup unsweetened cocoa powder

Method:
Just Pulse everything together in a mixer till it starts to come together....press into bars...cut...DONE!
I store mine in the refrigerator.

Spicy Batate Wada

There are some foods....that make you drool the minute you see them....and 'Batata wada' is one of them for me. Spicy potato filling encased in a besan deep fried coating...yummmm.To top the spiciness..eat it with more spicier chutneys and fried green chilies....heaven!!

There are different versions of the potato filling...some add onions, mint, ginger garlic paste, dry fruits etc etc. No matter how you make it...It comes out super delicious!!

And the accompaniments are the icing on the cake....you got to have a chutney- green spicy or a sweet-tangy type, fried green chillies, chopped raw onions may be......I am drooling already!!!



Ingredients:
3 Boiled and mashed potatoes
1/2 onion chopped
4-5 green chilies finely chopped
2tsp mint cleaves chopped
1tsp Ginger-garlic paste
1/2tsp each cumin, mustard seeds
1/2tsp turmeric
few curry leaves
Salt
oil(for saute and for frying)
Coating:
3/4 cup Besan(gram flour) + water to make semi thin paste
1/2tsp Ajwain seeds
1/2tsp turmeric
1/4tsp red chili powder
salt

 Method:
1) Coating: Mix together besan and water and make into thin paste.Add the ajwain seeds, chili powder, turmeric, salt etc.Keep aside
2) Heat 3tsp oil, add the mustard, cumin, curry leaves, green chilies, onion, ginger-garlic paste etc.Fry for few seconds. Add the boiled mashed potato, salt, mint leaves etc.Mix. Let it cool.
3) Make the potato filling into flat round balls.
4) Heat oil in a deep pan for frying. Dip the potato filling ball into the besan paste and deep fry till golden brown in the hot oil.
5) Serve HOT with Coconut-Peanut-Garlic chutney and fried green chilies.
Or Eat with bread just like the famous Indian street food...'Vada Pav' aka 'Indian burger":)

"Shades of Hearts" Eggless chocolate cake cake with Butter-Cream cheese icing colored with Beet juice!

 It was Valentines day 2014...and surely I wanted to make something special :))  What can be more special than a 'homemade' treat? 'E' and 'A' were all set to celebrate Valentines day at school and I wanted to make them feel special at home too. On top..I was sure..'M' would love this cake too:)

Looked into the fridge...to find....OOopps no eggs...So set out to make this simple 'Eggless' chocolate cake with Butter-cream cheese frosting. Instead of putting any artificial colors...squeezed the good red beet juice into icing...to get lovely shades of pink!

Ingredients:
1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th cup Cocoa powder (I used Hershey's dark chocolate powder)
1tsp Baking soda
1/2tsp Instant coffee powder
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar (use just few drops less then 1tbsp..to avoid the vinegary smell)
1 cup cold water

For Icing:
1/2  stick Unsalted butter
4tbsp Cream cheese
3/4 to 1 cup powdered sugar (adjust according to sweetness desired)
1/2tsp vanilla essence
Beet grated and juice squeezed out
Mini chocolate chips/ grated chocolate bar

Method:
1) Preheat the oven to 350F (preheating is very imp). Grease the 8 inch pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1hr or so before icing. 

Icing:
1)With a electric blender mix together butter,cream cheese, powdered sugar and vanilla till smooth and fluffy.
2)Add beet juice to achieve the desired shades of pink (I made 3 different shades)
Spread the white icing in thin layer on the cooled cake.
3)Fit the icing bag ( you can use a ziplock bag with tip cut) with a small round icing tip.Fill a icing bag with 1 colored icing.Pipe out hearts on the cake.Use the other shades and pipe out the entire surface of the cake with hearts.
4) On the sides of the cake, stick the mini chocolate chips/ grated chocolate bar with a flat knife.
5) Keep the cake refrigerated and covered.

Enjoy with your Loved ones:))

 

"Tamarind Quinoa" and "Cranberry Panchamrut"

"Puliogare"(Tamarind Rice) ..the quick version with MTR Puliogare powder..has become my 'to-go' favorite recipe! The rice comes out so flavorful and is ready in minutes! I almost sound like a MTR spokesperson don't I ;)
 In the quest to find more ways to use Quinoa in 'acceptable' ways in an Indian household...I came up with the 'swap' version...where the boiled rice is replaced with boiled Quinoa...and you have a nutritious,wholesome and 'Tangy-Spicy' meal ready!
Spicy-Tangy-Sweet Panchamrut:
Panchamrut is a maharashtrian favorite...sort of  a 'Chutney" made with roasted peanuts, coconut, tamarind, jaggery, green chilies etc. To add to the 'Sweet-tangy' theme..I added dried cranberries to give a boost of color and flavor!

Ingredients:
For Tamarind Quinoa:
3/4th cup quinoa boiled as per package directions with some salt
1tbsp roasted peanuts
1-2tbsp MTR Puliogare powder
1tsp each Urad dal, chana dal
1/2tsp Red chili powder
1/2tsp mustard seeds
few curry leaves
2tsp oil
Cilantro for garnish

Method:
1) Boil quinoa till fluffy.Fluff with a fork and let it cool.

2) Heat oil, add mustard,the dals and fry till light brown. Add the peanuts, puliogare powder,chili powder curry leaves and the boiled quinoa, toss.
Done!

Cranberry Panchamrut

Ingredients:
1/2 cup roasted peanuts
1/4 cup dry roasted coconut
1/4cup dried cranberries
1tsp maharashtrian goda masala
1tsp jaggery
1tsp oil
2 green chilies
1/2 tsp each mustard, cumin, methi seeds
1/2tsp Tamicon tamarind concentrate
1/2tsp red chili powder
1/2tsp turmeric
1 pinch asafetida(hing)
few curry leaves
salt

Method:
1)  In a blender, turn the coconut,peanuts, tamarind, jaggery into coarse paste
2) Heat oil, add mustard, cumin, methi seeds, curry leaves, turmeric.Add the coconut-peanut paste and the rest of the spices and some water
3) Add the cranberries and cook for 1 min.
Serve like 'Chutney" with Chapati/ rice/ Ghavan etc

"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

Ingredients:
1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
Salt
2 cups hot water

 Method:
 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

Ingredients:
2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper
salt

Method:
1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Ingredients:

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
Salt
oil
 Cilantro for garnish

 Method:
1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri

"Sweet-Tangy-Spicy" Red Pepper Jelly

I am literally addicted to this stuff!!! I tasted it first, just few weeks ago..when my friend "S" got it along for our New Years 'Cottage stay " trip. Everyone was helping themselves to seconds ...with their toast for breakfast.
This Red Pepper Jelly.... has a perfect combination of "Peppery Sweet-Tangy-Spicy" flavor which makes a perfect companion to a lot of things. 
The Red bell peppers impart a beautiful hue of 'Reddish- Orange' without any addition of artificial colors!

Ingredients:
3 Red Bell peppers (look for the deep red ones)
3 Habanero peppers (orange colored spicy chili peppers)
2.5 Cups sugar
1/2 Cup Apple Cider vinegar
Zest of 1/2 lemon
Juice of 1/2 lemon
Salt

Method:
1) Wash the peppers.Dry them with a towel.Cut off the stems and the inner linings and seeds.
( NOTE:: The first time I made this...the habanero peppers made my hands burn for a day....so from then on... I handle them with gloves on!)
2) Cut the red and habanero peppers into super fine pieces. (almost like mincing)

3) In a pan, saute the peppers for 5-8 mins. Add the sugar,vinegar, Salt, lemon zest and juice.
4) Let it come to a rolling boil on medium heat. Once it comes to a rolling boil....boil it further for exactly 5 mins.
5) Take off the heat and let it cool completely.At this point it will be very 'thin' in consistency. Once it cool completely..it will thicken up to a spreadable consistency.
(NOTE: If you want really thick jelly...consider adding Pectin)
6) Cool completely before storing in glass container. I store it in the refrigerator.

7) Serve it along with cream cheese+ crackers or parathas or toast or fried rice or fried chicken or as a spread for sandwiches....endless possibilities:))

"Dalia" (Cracked Wheat) Patties/ Pattice

 The 'Dalia' kheer that I made last night...did not fare so well in front of the kids. They took a bite or two..that was all about it.
So,this morning... I was left with some leftover cooked dalia....two kids ready for breakfast...and free time due to the 'snow day' at work!

Remembering the delicious Dalia 'Khichadi' with ground peanuts and cumin that I had at a friends place, the cooked dalia got the same ingredients and transformed into patties.These pattice did much better with the kids...and made up a filling breakfast along with a yogurt dip!

Ingredients:
3/4 Cup pressure cooked 'fine cracked wheat'
1/4 cup mashed boiled potato
1/4 cup ground peanuts
1tbsp chopped cilantro
1tsp cumin
1/2tsp red chili powder/ chopped green chilies
salt
oil to fry

Method:
1) Mix together the cooked dalia, mashed potato, cumin, green chilies, salt, ground peanut etc.
2) Roll into pattice- circular/ oval or any other desired shape.
3) Shallow fry in  a non stick pan with little oil, till golden brown on each side
4) Serve hot along with yogurt or cilantro- mint chutney

Happy New Year 2014 with Colorful Mini Idlies made with Vegetable Purees!!!

Here's Wishing You and all the Lil Ones a Happy and Healthy New Year 2014 filled with lots of Colorful veggies and fruits!!!

 It was New Years Party and I was planning on making Idlies. I had seen 'Colored Idlies' on a food forum I subscribe to and couldn't resist making these lil nutrition packed bite-size idlies for the Lil ones.I was surprised that the vegetables did not impart much of a taste to the idlies and gave gorgeous colors. They looked too pretty to be real and can make the Prettiest of the Appetizers!!

Doesn't it look like a Artist's Color palette? 

Batter-

 After steaming the idlies-

 Recipe:

1 Cup Urad dal

2 Cups Rice

Salt

2tsp Oil

Oil Spray

Green peas puree(about 2tbsp for 1/2 cup batter)

Grated beets(about 1tsp for 1/2cup batter)

 Turmeric (about 1/2tsp for 1/2 cup batter)

Method:

1)Soak the dal and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.Put the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand  (I used a microwaveable min idli stand) with oil cooking spray. Add vegetable puree to 1 cup batter in separate bowls.Mix gently.Add more puree if needed to achive desired color. 

 

6)Add batter to the idli molds and steam for 15-20 mins .

7) Serve steaming hot along with Chutney/ Sambar or Skew them into skewers/ toothpicks for the Prettiest of Appetizers!