I love munching something while having a evening coffee. I love Mutigrain Biscuits from Trader Joe's. The biscuits are very small and they are very tasty. By eating something healthy it makes me feel better at the end of the day. But eating the same thing everyday, i get bored. This recipe is very easy to make and you can prepare and store them in air tight container. You'll not stop eating them. They are crunchy, sweet, tart and moreover its healthy. I always have almonds, walnuts stored in the freezer and that way they retain the essential oil in them. The ingredients i used is what i had in my pantry, you can try any nuts and dried fruits. I am so addicted to this right now.
Pumpkin Seeds are rich in protein and iron. About 1/4 cup of pumpkin seeds provides 20 percent of recommended daily intake. Walnuts are the good source of omega 3 fatty acids that helps anti-aging. They help reducing bad cholestrol in the body.
Ingredients :
Dry Pumpkin Seeds (Pepita) - 1/4 cup
Chopped Almonds - 1/4 cup
Chopped Walnuts - 1/4 cup
Maple Syrup - 5 to 6 tbsp
Dried Cranberries - 1/4 cup
Salt - a pinch
Method :
Preheat oven to 300F.
Combine the first four ingredients and place them in a single layer on a layered baking sheet.
Sprinkle salt on top and bake them for 20 minutes.
Let them cool and mix them in a bowl with dried cranberries.
Note :
Try any combination of nuts and dried fruits like (sunflower seeds, dried cherries or blueberries or raisins).
I was not a big fan of zucchini until i had this dish. For those who are not familiar with zucchini, it looks much similar to english cucumber but most often served cooked. It has a subtle flavor and can be served with salads, or even curries. This recipe can be substituted with potatoes if you cannot find zucchini's. It can be served as snack, dinner, breakfast or party appetizer. It is very easy to make and add or remove ingredients and make your own version. I saw this recipe on Food network and added Indian touch to it and it was delicious. I have already made this twice and it came out perfect. Zucchini is sure going to find its place in my shopping list hereafter.
Zucchini is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate, potassium, vitamin A. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese. (Source from Wikipedia)
Adapted from - Ina Garten
Makes upto - 6 to 7
Ingredients :
Zucchini - 2 medium grated
Onion - 1 small (finely chopped)
Eggs - 2
All Purpose Flour - 4 to 6 tbsp
Baking Powder - 1/2 tsp (optional)
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Pepper Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 spring
Cilantro - few leaves chopped
Salt - 1 tsp app.
Oil - to shallow fry
How to :
- Heat tava on low to medium heat, and combine all the ingredients. Pour the mixture into the tava, brush with oil, let it cook for few minutes on one side.
- Once cooked turn it, let it cook on the other side for few minutes. Serve them hot or leave them in a 300F oven for upto 30 minutes.
- It is best served when hot. Make small patties and serve as appetizers too or as a healthy breakfast. Try potatoes too instead of zucchinis.
- Make the batter and immediately make omelette. Add salt at the end as the zucchinis try to leave water. If the batter goes watery add more flour and make it a semi thick batter.
Note :
- First add 4 tbsp of flour and as the batter goes watery add more. I started of with four and ended up with 6 tbsp for last 2 omelettes.
Chicken in Coconut sauce is a very common recipe that my mom makes. This recipe can be made in different versions by changing the masala and adding just coconut milk by making it kurma or add ground coconut paste to make it thick gravy or dry one. This is just one version I made in a party and my guests enjoyed it.
Ingredients :
Chicken thighs - 2 pound
Fresh or Frozen Coconut - 1/4 cup
Onions - 2 medium chopped
Ginger Garlic Paste - 2 tbsp
Tomatoes - 2 crushed to paste
Green Chillies - 2 (optional)
Curry Leaves - 1 spring
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Roasted Cumin Powder - 1 tbsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt - to taste
Garam Masala :
Cinnamon - 1 stick
Cloves - 3
Cardamom - 2
Star Anise - 1
Bay Leaf - 1
Whole Black Pepper - 5 nos.
Fennel Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Method :
- Heat butter, oil in a thick bottomed pan, add ingredients under garam masala, curry leaves, add onions and little salt and saute it.
- Once onions turns translucent, add ginger garlic paste saute till the raw smell is gone.
- Add chicken pieces, all the powders, salt and mix well. Cook uncovered for 20 minutes and covered for 15 minutes.
- Add tomatoes and cook for another 10 minutes. Check for salt and add green chillies if you want it more spicy. Take a chicken piece and cut it with a spoon, if it cuts all the way through easily then its cooked perfectly.
- Grind coconut adding little water at a time (Use about 1/4 cup). Add the ground coconut paste to chicken masala. Keep the heat on medium and cook uncovered for 3-4 minutes and garnish with cilantro.
Note :
- Extract coconut milk and add to chicken masala to make kurma.
- Coconut takes away some spice, adjust spice level accordingly.
- After adding coconut paste, cook for few more minutes to make thicker to dry gravy.
- Add evaporated milk or fresh cream instead of coconut to make the curry even more richer.
- Chicken thighs takes longer time to cook than breasts pieces.
