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 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.
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.
Quinoa puff – 1 cup Grated jaggery – 1 cup Himalayan pink salt to taste Ghee – 1 tbsp
Now add ghee in a pan and add grated jaggery.
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.
Now add quinoa puff and mix well.
Mix well to ensure quinoa puff is coated well in the jaggery mixture.
Take gur quinoa on a butter paper and mix well.
Let the gur quinoa puff cool down completely and then separate them.
It’s creamy, fresh, and completely irresistible. No sour cream or mayonnaise or no peas or preservatives. Just fresh and healthy ingredients This Chunky AvocadoGuacamole spread onto warm toasted bread is one of my favorite quick meals. It’s so delicious and very easy to make. The word “guacamole” and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
Avocado is one of my favorite fruit. Avocado has a very rich, creamy, and buttery texture. It also has an earthy and mildly sweet taste. It is also packed with lots of vitamins and minerals. For Guacamole, look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy on the inside. Cut avocados in half, remove the pit, scoop the flesh into a bowl and mash it up with a fork or potato masher.
Guacamole is best eaten right after it’s made. Like apples, avocados start to oxidize and turn brown once they’ve been cut. A good amount of lime juice added to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
The trick to keeping guacamole green is to make sure air doesn’t touch it. Transfer it to a container, cover it with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum.
Avocado Guacamole is a great substitute for mayonnaise, creamy avocado offers a similar smoothness and mouthfeel while providing nutrients and healthy fats. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.
Ingredients : 3 Ripe Avocados, pitted and peeled Finely chopped white onion – 1 Finely chopped green chili – 1 (without seeds) Finely chopped snack tomatoes – 6 Finely chopped coriander leaves – 1/2 cup Juice of one lime Himalayan pink salt to taste
Nachos or Salty Crackers for serving
In a bowl, mash together 3 ripe avocados with the help of potato or frock. Mix with all above ingredients.
Looking for a fresh and flavorful snack – Nutty Pineapple Kiwi Salsa is an excellent choice. The combination of Sungold kiwi, green kiwi, pineapple, red onions, lime juice with roasted sesame seeds gives a perfect crunch in this salsa.
Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber.
Salsa is versatile and a great last minute addition to your favorite dish. I love serving this salsa toasted bread or nachos. Serve it with baked pita chips or plantain chips for a fun afternoon snack. Mix it into yogurt or a bowl of cereal. It even works great for dessert. Don’t be afraid to eat it by the spoonful too. What could be better than a delicious serving of fruit that can be enjoyed for breakfast, lunch, dinner or snack?
Kiwi (2 Sungold Kiwi & 2 Green Kiwi) – 4 (Peeled and chopped) Chopped Pineapple – 1 cup Cherry tomatoes – 1 cup (chopped) Finely chopped red onion – 1 small Finely chopped green chili – 1 (without seeds) Roasted sesame seeds – 3 tbsp Dry coriander leaves powder – 1/2 tsp Juice of half lemon Himalayan pink salt to taste
Mix all ingredients in a bowl and mix it well.
Store in the refrigerator for 1 hour before serving to allow all the flavor to marinate together.
Sprouts Oats Cutlets is very easy and nutritious snack with goodness of oats and sprouts. It is a perfect tea time snack and also a nutritious after-school snack for kids. It is rich in fiber and a significant source of protein and carbohydrates.
Sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, vitamin C, vitamin A. If you are looking for weight loss diets with good taste, then sprouts can replace them all. Whereas Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties.
Ingredients : Whole Green Dal Sprouts – 1 cup Roasted Oats – 1 cup Finely chopped onion – 1 medium Finely chopped garlic- 2 Finely chopped coriander leaves – 1/4 cup Finely chopped green chilly – 1 Turmeric – 1/4 tsp Coriander powder – 1/2 tsp Sabzi masala or pav bhaji masala – 1/2 tsp Crushed Roasted Peanuts – 3 tbsp Salt to taste
Oil for shallow frying
For Serving : Thick curd – 1 cup Chaat masala – 2 tbsp Green Chutney or Sauce – 1/2 cup
Microwave sprouts with 1/2 cup of water for 5 mins. Drain off the water. Let the sprouts cool. Then slightly chopped or grind boiled sprouts.
Microwave roasted oats with 1 cup of water. Let it cool completely.
Mix ground sprouts, microwave oats, and other above ingredients (except oil ) to make a soft dough. Keep it in the refrigerator for 30 minutes.
Now apply little water on your hands. Take some lemon size portion and make cutlets.
Heat little oil in pan and place cutlets in a pan.
Shallow fry till both sides are golden brown and crisp.
Serve hot with curd, green chutney and sprinkle chaat masala.