Quinoa Khichdi Recipe with Beans

Healthy, Fibre Rich and easy to make this Quinoa Khichdi recipe is a must try for everyone.

Ingredients/Method

1/2 cup Quinoa (+ 1 cup water)
1/2 cup blend of Red kidney beans and black chickpeas ( Soak them in water waternight or atleast an hour) + 1 cup of water
1/2 cup Oats
Salt and Paprika as per taste

For Tempering/ Tadka

2 tbsp oil
1/4 to 1/2 cup onions and 3-4 cloves of garlic
1/2 tsp cumin seeds

Method:
Soak Beans and chickpeas in water overnight. Then add all ingredients in a pressure cooker and cook on medium heat for 3 whistles ( or until beans are tender). Open cooker once it has cooled down. Fry onions, garlic and cumin and pour tadka/tempering over quinoa and enjoy with plain yogurt, raita or curry of your choice.

Gluten free, Vegan Brownies – Black Bean Brownies

Protein rich, Fiber rich, gluten free and vegan..these brownies are tasty and healthy. Instead of calling them brownies, it would be better to refer to them as Chocolate power bars.
Perfect for snacking and to enjoy with a cup of tea or coffee.

Ingredients/Method

1 Cup Black beans ( Cooked or uncooked..if uncooked, we pressure cook them after soaking them in water overnight or atleast an hour)
1/2 cup coconut shredded ( i used unsweetened but you can use sweetened version too)
1/4 cup cocoa powder
1/2 cup olive oil
1/4 tsp salt
1/2 tsp baking powder
1/4 cup walnuts ( or nuts of your choice)
1/2 cup sugar
2 drops Almond extract
3 tbsp Chia seeds ( soaked in 1/3 cup water for 10 mins) – using this as an egg replacement.

Method:
– Pour cooked beans in the blender along with other ingredients. Form a mixture.
– Pour batter in a baking tray and bake at 350 F for 25- 30 mins.
– Let the cake cool down and set before cutting it into pieces.

Easy Healthy Ladoo Recipe – 3 ingredients only

Super simple, delicious and healthy recipe for making ladoo in 5 mins at home. Ok..this is not a traditional ladoo but new age, full of taste and easy to make.

Ingredients/ Method

1 cup dates – pitted
1/3 cup chocolate chips
1 cup of dry fruit of choice

Blend all ingredients together until coarse mixture is formed. Take out of the blender. Pour in a plate. Form small round balls and let chill. Decorate with cashews if need be and serve with tea.

Easy Tofu and Broccoli Curry Recipe ( Quick Lunch Ideas)

I like eating Tofu and here is a flavourful curry dish with tofu, Broccoli and Bell Peppers. If you enjoy eating tofu then definitely check out our tasty Tofu recipes.

Ingredients/ Method:

650 gms Extra Firm Tofu
1-2 cups of bell peppers chopped
1-2 cups of broccolli
1/2 cup sliced onions
3-4 garlic cloves
1 tsp salt
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp corn starch
1/2 cup of water

Marinade for Tofu

3 tbsp plain yogurt
1 tbsp soy sauce
1/4 tsp garlic salt, regular salt, paprika and ginger powder
2-3 tbsp oil for frying.

Method:
1. Cut extra firm Tofu in bite size pieces and marinade overnight ( or atleast an hr)
2. Pan fry in hot il until all sides are lovely golden.
3. While tofu is frying, in a wok heat oil and fry onions and garlci for 2-3 mins. Add bell peppers and broccolli. Mix thoroughly and then add spices ( except curry powder).
4. Cover and cook for 4-5 mins. While veggies are cooking mix corn starch in water and set aside.
5. Add curry powder, Tofu , and water ( with corn starch). Bring it to a boil. Simmer for 2 mins and serve with rice, noodles or enjoy on its own.

Kid Friendly Gluten Free, Vegan Pancakes – Mixed Lentils Dosa

This is a super simple protein rich pancakes recipe which are not only healthy but taste good too. I make these plain for the kids and load them up/ make them a bit spicy for myself ( Check my spicy lentil pancakes recipe.) You can enjoy them with any chutney of your choice but my kids like them with Dahi 🙂

Ingredients/Method

1-2 cups of Mixed Dal/Lentils
Water for soaking the lentils and grinding them to make a coarse paste
Salt/Asafoetida/roasted cumin powder/paprika to add into the batter
desi ghee/oil/butter for cooking batter on a skillet.

Soak lentils overnight or at least 6-8 hrs. Grind to make a coarse paste. Then spice it up and cook on a hot skillet until both sides turn golden brown. Serve with Coconut Chutney (Recipe) or mint chutney ( Recipe).

Spicy Roasted Chickpeas Recipe – Healthy Snack Ideas

Roasted chickpeas are not only healthy but they taste great as well. Easy to prepare, these chickpeas are perfect for munching on or as a homemade gift for your friends/family for the holidays.

Ingredients/ Method

1-2 cups boiled or canned chickpeas. I boil mine. I simply soak them in the water overnight and pressure cook them for 2-3 whistles.
Adjust the spices as per the quantity you are cooking. If you plan on storing these, roast the chickpeas first then add spices. If you plan on eating them right away or fairly soon, go with the way I am cooking them.
In a bowl- add 2 tbsp oil, 2 tbsp lemon juice. Stir- in chickpeas. Then add spices- 1 to 1/2 tsp sea salt, 1 to 1/2 tsp paprika, 1/2 tsp roasted cumin powder.
Spread evenly on a baking sheet lined with parchment paper and cook in a preheated oven at 425 F for 30-40 mins or until desired crispiness is achieved. Also try our Honey Cinnamon Roasted chickpeas recipe.

Edible Gift Ideas- Honey Cinnamon Roasted Chickpeas Recipe (Healthy Snack Ideas)

If you are looking for a cool edible gift idea that you can do yourself then look no further than simple, homemade, tasty – Honey Cinnamon Roasted Chickpeas. Easy to prepare, these chickpeas are perfect for munching on or as a homemade gift for your friends/family for the holidays.Check out more of our Snack Ideas here.

Ingredients/ Method

1-2 cups boiled or canned chickpeas. I boil mine. I simply soak them in the water overnight and pressure cook them for 2-3 whistles.
Completely rinse and dry them. Roast them at 400 F for 20 mins. If they are on abaking sheet lined with aluminium foil, they will crisp up quickly. Once they are a shade darker than original and crispy, coat them with honey, coconut oil. cinnamon and nutmeg ( While the chickpeas are still hot) . Roast for 10-15 more mins and then serve warm or let cool, put in a pouch and give out as a gift 🙂 You can prepare two pouches.. One sweet and one salty. Here is a recipe for spicy roasted chickpeas.

Healthy Lunch Ideas- Simple Veggie Wrap Recipe

During fall, humans move away from cold summer salads and crave some hearty warm food. While soups are amazing, sometimes you want a good ol’ veggie wrap and thats where this recipe comes in. It’s quick, easy and fulfilling. Best part is you can customize it as per your own taste.

Ingredients/ Method

I used spinach, onions, zucchini which I sauteed in a pan with some salt, pepper and Balsamic vinegar.
Optional but You can also use portobello mushrooms in the wrap but to get their flavour out, marinate them with some Salt/Pepper and some oil+balsamic Vinegar for at least 30 mins. Then pan-fry them until they shrink in size then cut them in bite size pieces and place on your wrap.
For the wrap, I used carrot/Pumpkin wraps which I picked from Costco. Spread cream cheese on them before adding veggies on. Instead of veggies you can also use Avocado, hummus or other sorts of spreads.
Load the wrap up, fold and enjoy.

How to make Bulgar Kebabs? Vegan Recipes

In this recipe, we make these super yum Kabobs with Burgol, boiled potatoes, various spices and greens (mainly spinach and baby Kale chopped)These are easy to prepare, great for potlucks and store well too.
Burgol or Bulgur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulgur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however, Bulghur is steamed (precooked) unlike cracked wheat. Bulghur is gritty and flaky and used primarily in Tabbuleh or Tabouli (a typical Lebanese salad). Bulgur is also commonly used as a meat substitute.

Ingredients/ Method

1 cup Burgol/ Bulgur wheat
4-5 boiled/mashed potatoes
2 cups chopped greens – Spinach/Kale
2-3 tbsp oil for pan frying. You can deep fry these as well.
Spices I used- salt, garam masala, seasoning pepper, red chilli powder (or paprika), garlic salt and curry powder. Adjust quantities as per your liking.

Mix everything well and then form small patties. Pan- fry both sides on a skillet until golden brown. Outside will be crispy and inside soft but cooked. Enjoy it with chutney of your choice.

Holi snacks – Moong Dal Poori Recipe(Stuffed Indian Bread)

Here is a great recipe for stuffed poori that is perfect for weekend brunch. Pair it with Aloo Curry and you have a fantastic lunch ready.

Ingredients/Method

Oil for frying
For Stuffing: 1/2 cup moong dal
Salt per taste ( 1 tsp suggested)
1/2 tsp paprika
Turmeric
Fennel seeds
2-3 tbsp oil
( water as required)

For Dough
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp ghee and Water to knead the dough
Pinch of salt

Method:
Prepare the dough by mixing dough ingredients. Let dough stand for 30 mins.
Prepare the stuffing by grinding pre soaked moong daal. Fry it in a pan with hot oil and spices until it dries out and turns a shade darker.

When ready to make the poori, heat oil for deep frying in a pot. Take small golf ball size dough portion. Flatten it out with a rolling pin. Fill it with stuffing and close it. Flatten it out again and fry in hot oil.