Crispy Brussels Sprouts | Brussels Sprouts

These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re pan fried with minimum oil. Yes, this is our new favorite way to eat Brussels sprouts and we didn’t need a new one. It’s outrageously easy and mouth wateringly delicious.

Crispy Brussels Sprouts

Brussels sprouts are hearty with a strong, nutty flavor. Enjoy them raw and shredded in a salad or roasted with a drizzle of olive oil. You can purchase a fresh Brussels sprout stalk, which hosts small heads neatly aligned side by side in rows, or you can buy a bag of loose sprouts, fresh or frozen. Brussels sprouts are a source of the B-vitamins necessary for cellular energy production, including vitamin B6, thiamine, and folate. Brussels sprouts contain 24% of the daily recommended amount of vitamin A, which is great for your eyes and internal organs.

Brussels Sprouts

The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.

Ingredients:
Brussels sprouts – 200 gms
Olive oil – 2 tbsp
Roasted sesame seeds – 2 tbsp

Spices:
Dry coriander leaves powder – 1/2 tbsp
Mix herbs – 1/2 tsp
Red chili powder – 1/2 tsp
Turmeric – a pinch
Chaat masala – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Himalayan pink salt to taste

Method:

  1. Wash and boil brussels sprouts with 2 cups of water till tender (approx 5 minutes on medium heat).
  2. Strain boiled brussels sprouts and press gently with the help of potato peeler.
  3. Now season pressed boiled brussels sprouts with all spices (mentioned above) and toss them well.
  4. Heat a pan and add seasoned brussels sprouts. Roast them fork tender and golden brown, about 8-10 minutes.
  5. Flip brussels sprouts and cook from another side till caramelised.
  6. Garnished with roasted sesame seeds. Serve hot with your favorite dip.
Yummy Snack

Happy Chaitra Navratri | Recipes With Beetroot | Beetroot Kala Chana Gravy | Beetroot Rava Halwa | Beetroot Poori

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.

Happy Chaitra Navratri

Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.

Navratri Prasad

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Jai Durga

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp

Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Ingredients:

Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Delicious Parsad

Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp

Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Tip :

Taste salt before adding in masala because boiled black chickpea also has salt in it.

Kala Channa

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Recipes with Beetroot

Ingredients:

Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Halwa

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Poori

Frozen Fruit Candy | Frozen Grapes | Healthy No Sugar Snack

Frozen grapes are the best snack ever. Especially in the summer. They’re super refreshing, incredibly healthy, low-calorie, and super easy. I mean you actually don’t have to do anything except putting them in the freezer. And they kind of taste like frozen candy. It’s just delicious.

Frozen Fruit Candy

There are many different varieties of grapes, and they are usually available. You can use almost any type of grape for this sweet snack.You can use grapes red or black or green grapes. There are lots of nutritional benefits to eating grapes, including the fact that they are low glycemic and full of antioxidants. Besides just eating them out of hand, grapes can be added to smoothies or sliced and served in a salad. One of the most fun ways to use grapes is to make frozen grapes that are a sweet treat on a hot summer day.

Healthy No Sugar Snack

Best of all, the natural sugars in the grapes taste even sweeter when they are frozen. This is because the freezing process reduces the water in the fruit and makes the natural sugary taste more concentrated.


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Ingredients:

Grapes – red or black or green (Your choice )

Method :

  1. Gently pull grapes from the stem.
  2. Put the grapes in a colander and rinse them with cold water for about 30 seconds. Gently rub them as you rinse them.
  3. Let it sit in a colander for 30 minutes.
  4. Then put all grapes in a airtight container and keep in a freezer for overnight.
  5. Next morning enjoy frozen yummy candy.

Mixed Berries Chia Seeds Jam | No Sugar Spread

Not only are berries bursting with flavor, with vitamin C and phytochemicals, which may deactivate potential carcinogens. And be glad for what berries are not full of: they are fat-free, low in sodium and nearly calorie-free.

Chia seeds jam

Berries also have higher amounts of fiber compared to other fruits, and eating these can make for a healthier digestive system, help regulate bowel movements, provide a shield with regards to immune function and response to inflammation, and may decrease your risk of chronic diseases. Sprinkle any of these berries on top of your oatmeal, pancakes, toast, yogurt, or ice cream.

Super fresh berries

This easy mixed berry chia jam is a healthy condiment to have on hand for upping the deliciousness of your breakfast, dessert and snacks. A nutritious sweet spread that’s gluten free, dairy free and refined sugar free. This homemade mixed berry chia jam is best replacement as compare to the store bought jam. You lose all the piles of sugar, preservatives and potentially other chemical agents like thickeners. You add the omega-3, fibre and protein-rich goodness of chia seeds. And as an added bonus, it’s SO easy to make.

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Ingredients:
Chopped strawberries -2 cups
Blueberries – 1 cup
Raspberries – 1 cup
Blackberries – 1 cup
Chia seeds – 2 tbsp
Juice of half lemon

Method:

  1. Place all berries (except lemon juice) with 3/4 cup of water in a medium saucepan, mix, and bring to a simmer over medium heat for 10 minutes (covered).
  2. After 10 minutes mash mixture with a potato masher.
  3. Once jam starts to thickens. Add chia seeds with lemon juice.
  4. Mix and cook for 3 minutes. Then switch off the flame.
  5. Allow jam to cool down completely and keep it in the refrigerator overnight.
  6. Next day, store jam in a sterilized glass jar. Enjoy jam with warm toast.
Fibre rich jam

Tips :

  • Allow to cool and store in sterilized glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 2 months.
No Sugar Spread

Rainbow Gajar Matar ki Sabzi | Lunch Recipe | Recipe with Rainbow Carrot

When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

Rainbow Carrots

These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.

Lunch Recipe

This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.

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Ingredients :
Rainbow carrots chopped – 500 gms
Frozen peas – 1 cup
Finely chopped cherry tomato – 5
Finely chopped coriander leaves – 1/4 cup
Slit green chilli – 2
Finely chopped garlic – 1 tbsp
Cumin – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Oil – 2 tbsp
Himalayan pink salt to taste
Fresh coriander leaves for garnishing

Method :

  1. Add oil in a pan and add cumin seeds till they turn aromatic.
  2. Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
  3. Mix them well and cook for 10 minutes (covered).
  4. After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
  5. Garnish with fresh chopped coriander leaves.
Lunch Recipe

Lemon Quinoa (South Indian Style) | Lunch Recipe

Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.

Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.

Lemon Quinoa

Ingredients :
Cooked quinoa – 2 cups
Chana dal & Urad dal – 1/2 tbsp each
Dried red chilli – 2
Green chilli – 2
Roasted cashews & peanuts – 1/4 cup each
Mustard seeds – 1/2 tsp
Dried curry leaves – 6
Turmeric – 1/2 tsp
Oil – 2 tbsp
Juice of one lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
  3. Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
  4. Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
  5. After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Lunch Recipe

Amla Gur Ki Chai | Healthy Beverage | Indian Gooseberry Jaggery Tea

Cultivated throughout India and nearby countries, amla has gained a following throughout the world as a “superfruit.” It’s no surprise — a 100-gram serving of fresh amla berries contains as much vitamin C as 20 oranges.  

Amla Gur Ki Chai

Amla, also known as Indian gooseberries, grows on a flowering tree of the same name. The small berries are round and bright or yellow-green. Though they are quite sour on their own, their flavor can enhance recipes they’re added to. A tangy fruit, Indian Gooseberry is mostly available during the winter months. This fruit is particularly famous for its unusual taste as it contains a mixture of different flavors ranging from bitter, pungent, sweet to astringent and sour.

Healthy Beverage

Amla, if consumed both in the fruit and juice form, may help you get rid of those unwanted, extra fat around your waist. Amla juice is known to be one of the best natural juices one may consume for quick fat burn and weight loss. But to break the monotony, there is another way you can add amla to your weight loss diet is by simply making its tea.

Indian Gooseberry Jaggery Tea

Sounds interesting, right? Amla juice is known to be one of the best natural juices one may consume for quick weight loss. However, there is another way you can add amla to your weight loss diet is by simply making its tea. Preparing amla tea is extremely easy and will not take only 10 minutes.

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Ingredients : (For 2 cups)
Water – 2 & 1/2 cups
Grated amla – 2 (remove seed)
Grated ginger – 1/2 tsp
Grated jaggery – 2 tbsp ( adjust according to your taste)

Method :

  1. Heat water in a pan and let it boil. Add grated amla, ginger and fennel.
  2. Let it boil for 10 minutes on low heat. After 10 minutes switch off the flame and add jaggery.o
  3. Cover it for 1 minute and then filter tea. Enjoy
Healthy Drink

Quinoa Poha | Healthy Breakfast Recipe

Quinoa is low in calories and high in good quality proteins, which works well for any weight loss diet plan. Quinoa is a complete source of protein and a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids. It is anti-inflammatory and also a powerful antioxidant. With all these and more nutritional benefits, it’s difficult to resist adding quinoa to your diet.

Quinoa Poha

But how do you really do it without having to change your palate? You can include quinoa in your morning diet by making quinoa poha. Yes, your regular poha gets a makeover by replacing high-carb rice flakes with low-carb, high-protein quinoa. This sweet, spicy, lemony and hearty, that’s how I would describe the flavors in this Quinoa Poha :). Quinoa Poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. 

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Ingredients :
Cooked quinoa – 2 cups
Chopped veggies – 1/4 cup each ( Any veggies of your choice) ( I used beans, carrots, string beans, broccoli, red capsicum, frozen peas)
Finely chopped onion – 1 big
Finely chopped green chilli – 1
Roasted peanuts – 1/2 cup
Mustard seeds – 1 tsp
Curry leaves – 7
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Chaat masala – 1 tsp
Oil – 2 tbsp
Juice of half lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add curry leaves with green chilli.
  3. Now add finely chopped onions and cook until onions are translucent.
  4. Add all chopped veggies with himalayan pink salt and saute for 8 minutes on low heat.
  5. Now add red chilli powder, turmeric and chaat masala. Mix well.
  6. Then add cooked quinoa and saute for 5 minutes on low heat.
  7. Switch off the flame and add lemon juice with fresh coriander leaves. Mix well and serve hot.

Makar Sankranti | Khajoor Recipe | The Festival of Ghughuti | Love My Culture | Fest of Kumaon 

Makar Sankranti or Ghugutia is one of the famous Hindu festivals and is celebrated with a lot of zeal in Uttarakhand. According to the Hindu scriptures, on this day, the sun enters the zodiac sign of Capricorn from the zodiac sign of Cancer. This day marks the northward transit (Uttarayan) of the sun. The migratory birds also return to the hills, since a change in the season takes place.

Khajoor Recipe

On Makar Sankranti people give Khichdi in charity and take a dip in holy rivers in Kumaun Bageshwar (Saryu and Gomti Sangam) and Rani Bagh (Gaula). They also participate in the Uttarayani fairs to celebrate the festival of Ghughuti (also known as Kale Kauwa).

Table decor

During the festival, people make sweetmeats out of wheat flour that is deep-fried in ghee and shaped like drums, pomegranates, knives, swords, etc. They are strung into a necklace and are worn by children on the morning of Ghughuti. They also sing to attract crows and other birds. Portions of these edible necklaces are offered to welcome the migratory birds back after their winter sojourn in the plains.

Traditional Pichora

I already shared a Ghughuti recipe in my blog. Traditionally, ghughuti dough is made into different shapes and then deep-fried. The most common shape resembles the Hindi letter 4 while shapes of drums, knives are also common. This time I will make Khajoor. Khajoor locally called Rotana is a fried cookie made up of wheat flour, milk, suji, fennel seeds and jaggery. Rotana is served in cultural events and festivals. Khajoor is also prepared at the times of “Makar sankranti and Holi” festivals.

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Ingredients :

Whole Wheat Flour – 2 cups
Water – 1 cup
Grated jaggery – 1 &1/2 cups
Sesame seeds – 1/4 cup
Fennel seeds – 1/8 cup
Oil – 4 tbsp
A pinch of Himalayan pink salt

Oil for frying

Makar Sankranti

Method :

  1. Heat water in a pan and add grated jaggery or gur.
  2. Add a pinch of himalayan pink salt. Cook till jaggery melts.
  3. Then filter jaggery water an allow to cool down completely.
  4. I used food processor to knead a dough. Add 2 cups of Whole wheat flour into a food processor.
  5. Add sesame seeds and fennel seeds with oil. Mix it.
  6. Then add prepared jaggery water slowly and knead a dough.
  7. At last add little oil and mix it well.
  8. Now take a small portion of dough. Roll a dough into flat chapati (little thick ) and cut into diamond shape.
  9. Then fry on low heat till light golden brown. Serve with hot cup of chai.
Fest of Kumaon 

Lohri Special | Peanut Sesame Seeds Laddu with Jaggery

When it comes to Snack boxes, packing is always difficult as we want a quick fix and a healthy one every day. Always fruits make a good choice for morning snacks and some healthy crunchy snacks would be great for midmorning office snacks or kids’ evening hunger.

Peanut Sesame Seeds Laddu with Jaggery

Peanut Sesame Seeds Laddu with Jaggery is nutritious, healthy, and easy to prepare. You need three main ingredients for making this laddu. I love snacking on these guilt-free laddus. As these laddus contain peanuts, jaggery, and sesame seeds, they are rich in protein and iron. These guilt-free laddus can be had as a snack can be given to children as after-school snacks or can be packed in their snack boxes.

Healthy Snack

I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.

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Ingredients :

Sesame seeds – 1 cup

Salted & roasted peanuts – 1 cup ( Readymade)

Grated jaggery – 1 & 1/2 cups

Fennel seeds – 1 tbsp

Homemade ghee – 3 tbsp

Protein Rich Laddu

Method :

  1. Heat a pan and add sesame seeds. Roast till crispy on low heat. Transfer them into separate bowl and allow it to cool down completely.
  2. Then in a grinder add roasted sesame seeds with salted, roasted peanuts and fennel seeds into coarse mixture.
  3. Add ghee in a same pan and add jaggery. Allow jaggery to melt completely.
  4. Then add prepared coarse mixture and mix it well.
  5. Transfer mixture in a separate thali or in bowl. Allow it cool down a bit.
  6. Grease your hands with little ghee. Make small/medium laddus.
  7. Store them in an airtight container. Serve as needed.
Jaggery Or Gur

Quinoa Puff Coated with Jaggery | Healthy Snack | Gur Wale Quinoa

Quinoa Puff coated with jaggery is a quick and healthy snack that can answer your cravings for something sweet. Easy to make and it tastes delicious. Quinoa jaggery puffs are free of refined sugar, gluten-free, packed with protein and a healthier treat.

Quinoa Puff Coated with Jaggery

Quinoa puff gives you all the benefits of quinoa in a crispy snack. Just add milk and enjoy; no cooking needed. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal and granola bars. The best part? It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you. Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt.

Healthy Snack

Jaggery is made from the juice of sugarcane, which is heated to produce thick crystals. It contains sugar in sucrose form and is used in many food products as a sweetening agent. It is considered healthier than refined sugar as certain plant phytochemicals and minerals are preserved in it. Many people avoid jaggery as its raw appearance is not very appealing. However, it may be time to start making this food a regular part of your diet as it provides many essential nutrients and is an effective remedy for many ailments. By adding jaggery to your diet, you gain a wide range of health benefits that you may not have thought that this food could provide.

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Ingredients :

Quinoa puff  – 1 cup
Grated jaggery – 1 cup
Himalayan pink salt to taste
Ghee – 1 tbsp

Method:

  1. Now add ghee in a pan and add grated jaggery.
  2. Now mix well and let the jaggery melt. Once completely melted, let it cook until the mixture attains a thick and syrupy consistency on low heat.
  3. Now add quinoa puff  and mix well.
  4. Mix well to ensure quinoa puff  is coated well in the jaggery mixture.
  5. Take gur quinoa on a butter paper and mix well.
  6. Let the gur quinoa puff cool down completely and then separate them.
  7. Store in an airtight jar or serve as a snack.
  8. Do try this recipe and share it.
Gur Wale Quinoa

Lohri Special | Quinoa Sesame Chocolate Cake | Baking with Whole Wheat Flour | Wok Baking

You might ask why quinoa is in a cake? Because it’s so moist, delicious chocolate cake ever. You won’t believe me until you try it. Quinoa is the “hero” for this delicious chocolate cake. And this ingredient is just magical. It’s packed with protein and gives the cake a rich, nutty texture that I love.

Lohri Special

First, we need cooked quinoa to start with. I am using my Instant pot to cook my quinoa. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. It is done.

Quinoa Sesame Chocolate Cake

Another secret ingredient in this cake recipe is Greek Yogurt. If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Brown sugar – 1/2 or 3/4 cup

Cooked Quinoa – 3/4 cup

Cocoa powder – 1/4 cup

Toasted sesame seeds – 1/8 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Toasted sesame seeds ( 2 tbsp ), quinoa puffs (4 tbsp) for topping

Method :

  1. Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda with salt. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
  3. Mix sesame seeds with cooked quinoa with dry ingredients. Then add wet mixture and mix it well.
  4. Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
  5. Sprinkle toasted sesame seeds, quinoa puffs over prepared cake batter and with help of spatula press gently.
  6. Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
  7. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely before slicing.

Tips:

  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.