Tuesday, January 19, 2016

Nuts Stuffed Dates - Guilt Free Snack

Know What You Eat: If you follow a diet plan, no matter what kind, and you are starving for something sweet, I've got what you need - dates. They contain all healthy substances our bodies need and extremely low, almost zero amounts of fat and no cholesterol. Isn't it great - all we need + zero cholesterol? Dates can be chopped and tossed on a salad. They mix well with citrus, and are terrific with savory dishes. One trick to keep date snacking under control is to line up the pits as a visual reminder of how many you’ve eaten...as its way too irresistible specially when they are stuffed with your favorite nuts sauteed in less than a teaspoon of clarified butter and sprinkled with desiccated coconut and powder cardamom.

Nuts Stuffed Dates Recipe:
Preparation: 10 mins Cook: 5 mins, Serves 4

12 Pitted Mejdool Dates
6 pcs Almonds, toasted
6 pcs Whole Cashew, toasted
1 tsp Clarified butter
2-3 Tbsp Desiccated Coconut
1 tsp Cardamom Powder

1.. Stuff your favorite nuts, (I used cashews & almonds) in already pitted dates.
2.. Heat a teaspoon of clarified butter(ghee) and saute these stuffed dates for 3-5 mins.
3.. Sprinkle desiccated coconut and cardamom powder over it. Serve warm.
4.. Leftover could be stored in air-tight container, stays good for more than a week.

Dates Figs & Nuts Roll | Vegan | Diabetic Friendly

Know What You Eat: Diabetic friendly, dried figs and dates can be used in a variety of dishes. Think of the mouth-watering desserts or drinks that can be made from dates and dried figs. Sorry for increasing your appetite, I myself couldn’t resist the thought.Apart from being rich in natural fibers, dates also comprise of a lot of other nutrients, like oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper, magnesium, etc. In fact, it is said that one date is a minimum of a balanced and healthy diet Split chickpea a high protein content along with different nuts and flavorful coconut together makes this recipes naturally healthy, protein & fiber rich. Not to forget dates are good source of Iron too..Grab these flavorful lowfat, high protein, sugarfree vegan guilt free snack and feel fuller and faster.Sending it to Healthy Lunch Box Ideas Guest hosted by Arthi & started by Kalyani..

Recipe: Date Fig & Nuts Roll | Diabetic Friendly | Vegan 
Preparation time: 15 mins Cook time: 7 mins

2 C Dates, pitted
1/2 C Dry Figs,chopped

1/4 C Split Chickpea, roasted

1/4 C Mix Nuts (Almonds, Walnuts, Pistachios, Cashew)
1/4 C Desiccated Coconut
1 tsp Fresh Cardamom pwd

1 tsp Ghee (optional) (not for vegan version)


1.Microwave  diced figs, dates in a safe bowl, until  its done to soften figs so it works well in your food processor and also helps binding.
2. Coarsely ground roasted split-chickpea, and all the nuts, and keep it aside.
3. Churn dates & figs in the food processor first, as soon as it starts to form a lump, transfer it into a bowl. Now add cardamom powder, desiccated coconut,chickpea and nuts coarsely grounded powder .
4. Fold in everything like you make a dough and try to make a roll on your counter top,or using 2 ziplock bags, OR (non vegan version ) you can add 1 tsp of Ghee on your palm and rub it nice to make this roll..
3. Once the roll is made, put it in refrigerator for 15-20 mins, bring it out and then cut it into 1/4th inch or desired thickness. Enjoyy!!

Thursday, March 26, 2015

Vegetarian Chinese Fried Rice Quinoa

Know What You Eat: Quinoa "the superfood of universe" is food of high protein quality and is typically regarded as an adequate source of all essential amino acids, including lysine and isoleucine.

Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn't even belong to the same plant family as wheat, oats, barley, or rye. 

Interest in quinoa has recently spread to India and many other Asian countries. Veg. Chinese Fried "Rice" Quinoa is just an inspiration for those taste buds looking for Asian flavor to try this new grain.

Quinoa is generally available in prepackaged containers as well as bulk bins. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it. Here is where I purchase in bulk. 

Veg. Chinese Fried Rice Quinoa

How to cook basic Quinoa:
1 C uncooked quinoa
2 C water or vegetable broth

1. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Yield: 3 cups cooked quinoa
Serving size: 1/2 cup

Ingredients for Chinese Fried Quinoa
3 C Cooked Quinoa
1/2 C Boiled Peas
1/2 C Chopped Carrot
3/4 C Chopped Red/ White Onion
1/4 C Chopped Spring Onion
1/4 C Chopped French Beans
1 C Finely shredded Cabbage
1/2 C Chopped Red/Yellow/Green/Orange Bell Pepper (adding green bell pepper tastes equally good)
4-6 Pods Chopped Garlic
1     inch Chopped Ginger
1/2  tsp Black Pepper powder
4-5 Tbsp Sesame/Canola Oil
Fresh chopped cilantro
Salt to taste

1 Tbsp Dark chili Soy Sauce
1/2 tsp green chili sauce
2 Tbsp White Vinegar

Method to prepare Chinese Fried Quinoa:

1.. Prepare Quinoa and keep it aside.
2.. Chop all the veggies finely and keep aside, you can also blanch them before use. (carrot and beans take more time to cook)
3.. Heat oil in a wok or a pan. 
4.. Add chopped onions and cook till translucent, now add garlic & ginger and saute for few seconds. Do not turn brown.
5.. Time to add chopped french beans, carrots and bell peppers, now increase the flame on a high and stir fry the veggies on a high flame while continuously toss and stir them. Make sure all veggies are cooked well yet they are crispy.
6.. Add soy sauce, chili sauce, salt, pepper & vinegar. (Soy sauce do have salt in it, so add less salt than you would usually do)
7.. Stir well and add shredded cabbage spring onion greens & cooked quinoa.
8.. Gently mix everything well. Garnish with cilantro.

                   Enjoy Veg Chinese Fried Rice Quinoa with or without other gravy.

Wednesday, February 4, 2015

Mexican Fiesta - Beans & Rice With Vegetable Stir Fry, Guacamole & Fresh Tomato Salsa

Know What U Eat: HAPPY CINCO DE MAYO !!!!!!!    Mexican lunch/dinner/snack idea's are always appreciated in my family, as it contributes food from almost all groups, fresh, very healthy & yummy.In the platter here, I have Guacamole dip for those crunchy whole corn chips, mix vegetable stir fry, rice with beans and favorite tomato/fruit salsa..About the whole recipe, although it doesn't take too much of time to make all of these in a single day session, some of them could be pre-made and stored in refrigerator. Its not exactly what we get in Chipotle, the famous Mexican grill, but its homemade, fresh and very much similar to its Burrito bowl, unless you like a scoop of everything in here wrapped up warm in your favorite tortilla, which we all love to eat whenever we decide to eat out now a days. For now enjoy this Mexican Fiesta..
Mexican Fiesta

4 ripe hass Avocado's
1/2 C Fresh Cilantro, chopped
Juice of one lemon/lime
Salt & Pepper to taste

1.  Mash three riped avocado's, with a fork, add lemon juice, cilantro, salt - pepper mix everything, and keep it aside.
2.  Now dice the remaining avacado and add in above mixture..its thats simple. Enjoy!!

1. Always choose greenish black riped hass avacado variety to make this dip.
2. This dip is always prepared fresh...Avcoado gets easily oxidized in contact with air..to avoid its browning make sure you add enough lemon juice.

Tomato Salsa: (For picture visit here)

4 C Fresh Ripe wine tomatoes
1 Onion, red or yellow
1/2 C Fresh Cilantro, chopped
3 small Indian green chili OR 1 jalapeno pepper,chopped
1/2 tsp red chili powder OR 1/4 tsp Black pepper powder
2 pinches of Sugar
Salt to taste
2 Tbsp Rice wine Vinegar / fresh lime juice

1.  Throw onions, green chillies, and chop in food processor using pulse setting for 3-4 times untill they are evenly chopped. Remember do not make a paste...then put tomatoes, and rest of the ingredients, again chop evenly using pulse. to keep it chunky.

Mexican Rice:(For picture visit here)

Ingredients For Mexican Rice
1 cup cooked Basmati or Thick Variety Rice
1/2 cup black/red beans cooked
1/2 cup jullian or chopped bell pepper
1/2 cup yellow corn (fresh or frozen)
1/2 teaspoon green chilli-ginger paste
1/2 teaspoons chilli-garlic sauce
1Tbsp Taco Seasoning Mix
** Salt acc.to taste

For the tempering
1 tablespoon oil or butter
1/2 teaspoon cumin seeds

For the garnish
1 tablespoon chopped coriander.

Method to make Mexican Rice.
1. Make the rice, Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
2. Melt the butter in a medium saucepan with a tight-fitting lid, over medium heat.
3. Add cumin seeds, as it becomes toasted and fragrant,in about 30secs add the green chilli-ginger paste,chilli-garlic sauce , then add black/red beans,bell pepper,corn,rice,and then add salt & taco seasoning mix.
4. Mix all together quickly & lower down the flame.Set aside.

Vegetable Stir Fry: (For picture visit here)

1/2 C Diced Paneer / Tofu
4 C Mix Vegetables (Carrot,Brocolli,Zucchini,Cauliflower, Water Chestnuts,Bell peppers, Yellow Corn,Baby Corn) Washed & Diced in similar pieces.

For Seasoning:
1 Tbsp (EVOO) Olive Oil
3 tsp Sesame Seeds
1 tsp Dried Coriander Pwd
1 tsp Turmeric Pwd (optional)
3 tsp Taco Seasoning Mix
1 tsp red chilli flakes (optional)
Salt to taste

1. Heat oil in large non- stick skillet / kadhai.
2. Add all the vegetables, now add sesame seeds & toss it well, then add all the seasonings except salt. Put the flame on high and cook it for 5 - 6 mins for that crunch needed in this recipe, you can cook more if desired.
3. Add salt.
4. Mix it very well. Serve Hot. I would just eat them alone.....Works great as a side dish with Plain Rice / Indian flat bread / or with any other main course.

Sending it to Joyful Eating Whilst Travelling, event hosted by Jagruti.