Green Chutney

Alright, I admit. My love for chutneys has no limit. But more than that, I have an intense passion for health with no compromise on the taste. This is where chutneys come in handy.

Now don’t get me wrong, I am not saying you can’t eat flavorful without chutneys. You sure can! One of the reasons I make, store and use them all the time is simply because they are always ready, making it super easy to whip up a salad dressing, or a dip, or as a condiment to some baked potato or sweet potato fries, or in your sandwich or veggie burger, etc etc. You get my point, right❓

Moreover, most chutneys are fully raw, unless there is an addition of a tempering. And that is super cool, because, let’s be real, who isn’t struggling to incorporate more raw foods into their diet anyway❔

Here is the Recipe:

INGREDIENTS:

  1. 2 cups fresh coriander leaves
  2. 1 cup fresh mint leaves
  3. 4-5 fresh green chillis
  4. 1 tsp ground cumin powder
  5. 3 garlic cloves
  6. 1 tbsp lemon juice
  7. Salt to taste

All you have to do is add all the ingredients into the blender, and blend until it is a smooth paste. You can add a couple of tablespoons of water at a time to get the blender running, but be cautious of the amount of water, we don’t want the chutney to end up too runny! 💦

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And that’s it! You have a delicious, highly detoxifying and cleansing (cilantro and garlic) chutney ready to be used and stored. This will last up to two weeks in the refrigerator, if it actually does last, if you know what I mean! 😉

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Two Ingredient Coconut Macaroons

Traditional macaroons use eggs, crazy amounts of sugar, and what not! Ain’t nobody interested in that! So how do we go about making macaroons with no sugar and no eggs?

Since the title already tells you one of the two ingredients, I assume you have already guessed the second one! If not, then you are new to sugar free baking, isn’t it? So here’s the deal. Over ripe bananas. They add an amazing sweetness to your baked dish without the need of sugar, plus it has a binding ability like eggs. So you can replace the two ingredients (sugar and eggs) with just one (over ripe bananas). How cool is that?!

INGREDIENTS:

  1. One ripe banana
  2. 3/4 cup shredded coconut
  3. A pinch of salt (optional)
  4. Melted dark chocolate for decoration (optional)

DIRECTIONS:

  1. Preheat your oven to 180°C
  2. In a bowl, mash the banana with a fork or a potato masher.
  3. Gradually add in the coconut until it is well incorporated. Add in the salt too if you choose to at this point.
  4. Form into macaroon shaped balls with your hands or just use a spoon and place on a baking tray lined with a silicon baking sheet/ parchment paper.
  5. Bake for 20-25 minutes, or until evenly golden brown.
  6. If you choose to, once the macaroons have cooled down, drizzle the melted dark chocolate over, and enjoy!IMG_20170205_230528_319

PS. You can form it into any shape you like, disks for round cookies work well too!

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Air fried Onions Fritters (Oil free, Gluten free)

Although I am not a big fan of onion, these onion fritters used to be one of my favourites, until I started to be more conscious of what I put into by body. Ever since then, deep fried food went out of question. But then, something amazing happened. The airfryer entered the scene. And trust me, it’s a game changer!

Now, my fritters are much crispy, don’t get soggy, and best part, they are completely oil free! Here is the recipe.

INGREDIENTS:

  1. 1 large onion, thinly sliced
  2. 3 tbsp chickpea flour
  3. 1/8th tsp baking soda
  4. 1/4 tsp tumeric powder
  5. 1/2 tsp chilli powder
  6. 1 green chilli, finely chopped
  7. A small bunch of fresh coriander, chopped
  8. Salt to taste
  9. Water
  10. Cupcake liners

    DIRECTIONS:

    1. Add all the ingredients to a bowl except the water and mix well until the flour and spices coat each slice of onion.IMG_20170708_020250_221.jpg
    2. Next, add teaspoon amounts of water and mix until a thick paste is formed. It must NOT be runny.
    3. Add a teaspoon of the batter into each cupcake liner. (You can grease them if you would like, I use silicon liners, so there is no need to).IMG_20170708_020427_651
    4. Preheat the airfryer for 3 minutes at 180°C.
    5. Once preheated, carefully add the liners filled with the batter into the airfryer basket and fry at 180°C for 10 minutes.
    6. Once the 10 minutes are done, take the fritters out of their liners, place them back into the airfryer basket and put it back in for 3 minutes at 200°C.
    7. When it’s done, take it out and serve hot with cilantro and/or tamarind chutney!IMG_20160817_235807

    P.S. Although this is an air fryer recipe, you can still deep fry it if you choose to. And you can bake them too on a silicon baking sheet or parchment paper to keep it oil free. Fo baking, preheat the oven to about 220°C, bake for 20 minutes at 220°C, then reduce it to 180°C for another 10 minutes to get it crispy, keeping an eye on it so as to avoid the edges from burning.

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    Raw Vegan Papaya Chutney

    Chutneys are a must have in an Indian household. Whether it is a simple cilantro chutney, or a coconut based one, or made with tomatoes, at any given point, most Indian households do have a good batch of chutney prepared, and sitting in their fridge, ready to be served with just about anything (no joke!).

    Now this particular recipe is fully raw, but if you add the tempering, it ain’t raw anymore. (duh!)

    Nevertheless, the tempering takes it to the very next level, so if you are not particularly oil free or fully raw, I strongly suggest you make it along with the tempering.

    INGREDIENTS:

    • One big bunch Fresh Cilantro
    • A handful of Fresh Mint
    • 8-10 Green chillis
    • 3 cups Fresh mature Coconut, scraped
    • 5-6 big chunks of ripe Papaya
    • Salt to taste
    • Water to blend

    TEMPERING:

    • Coconut oil
    • Mustard seeds
    • Curry leaves

    DIRECTIONS:

    1. Blend all the ingredients of the chutney in the blender until smooth. Take it out in a serving bowl and set aside.
    2. Prepare the tempering by heating the oil in a pan.
    3. Once the oil is nice and hot, add in the mustard seeds.
    4. Once they start fluttering, add in the curry leaves, mix well and switch off the flame.
    5. Immediately add it to the prepared chutney, mix and serve!

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    This could be make with other fruits such as mango as well. Or if you are not a fan of papaya, just skip it and enjoy a plain coconut chutney. It will taste delicious nevertheless!

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    If you have made it this far, watch this very same recipe on my YouTube channel!

    Okay, show is over. Bubbye! 👋

    Sheer Khurma Recipe

    The “Sheer Khurma” is a traditional Eid breakfast, made with vermicelli, a ton of sugar, cow’s milk, lots of dry fruit and nuts fried in clarified butter (again, cow’s milk).

    Obviously, I ain’t about that life, hence, I had to veganize the original version of the Sheer Khurma. First, I thought of just looking up a vegan recipe, since, by now, almost everything has been veganized anyway. But to my utter dismay, there were none. Anyway, it is a “vegetarian” recipe, and turning that vegan is a child’s play, isn’t it? But turning it vegan AND healthy? Now that’s something to think about..

    So my recipe is not just vegan, but it is also refined sugar free, plus, the nuts are air fried! Boom! 💥

    INGREDIENTS:

      1. 5 cups non-dairy milk of choice (I used the three ingredient organic soy one from Alpro). 
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    1. 75 grams of vermicelli
    2. 1/4th cup of Dates, chopped (adjust according to the sweetness preferred)
    3. 1/2 cup nuts of choice (almonds, walnuts, cashews, pistachios)
    4. 2 tbsp raisins (I personally don’t like raisins so I didn’t add them)
    5. A good pinch of cardamom powder
    6. 1 tsp rosewater (if you like it in there)
    7. Saffron strands (optional)

    DIRECTIONS:

      1. In a pan, dry roast the vermicelli until it is golden and fragrant. IMG_20170626_140015_126.jpg

     

    1. In another pot, get the milk to a boil.
    2. Next, add the toasted vermicelli, dates, raisins and cardamom powder to the milk.
    3. Once the vermicelli is thick and has absorbed a considerable amount of milk, about 10-12 minutes, turn off the flame.
    4. Now, add in the rosewater. 🌹💦
    5. Next, toast the nuts in the airfryer at 200°C for exactly 4 minutes. There is no preheating required. IMG_20170626_140236_326.jpg
    6. Add in the toasted nuts, garnish with saffron strands and serve! IMG_20170625_070134_947.jpg

    And that’s it! Quick, simple, delicious, and quiet healthy, I would say!

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    White Lentil Dumplings (Vadas), Airfried [Gluten free]

    Who doesn’t like some crispy, savoury foods every once in a while? I know I do!

    Now white lentils (urad beans) are hearty, dense and filling. They also happen to be quite high in iron, calcium, magnesium and folic acid. Plus, they are super versatile and take over the flavours of herbs and spices very well.

    Moving along with the recipe, here are the ingredients you will need:

    1. 1 cup white lentils (urad beans), rinsed and soaked for atleast 3 hours
    2. One big bunch of fresh coriander
    3. 6-7 fresh green chillis
    4. 1 teaspoon ground cumin powder
    5. 1-2 cloves of garlic
    6. 1/2 inch ginger
    7. Salt to taste
    8. Cupcake moulds

    P.S. You can increase, decrease or omit the ginger and/or garlic according to your preference. You can also add in whatever more spices you like, the above is the basic recipe.

    Step 1: Add all your ingredients to the blender and blend until it forms a thick paste, you can leave it slightly chunky if you prefer.

    Step 2: Preheat the airfryer for 3 minutes at 180°C

    Step 3: Scoop about a tablespoon of the batter into each cupcake liner.

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    Step 4: Airfry them for 10-12 minutes at 200°C

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    Step 5: Once the time has elapsed, remove them from the liners, place the dumplings back into the basket without the liners and airfry at 200°C for another 5 minutes, or until evenly golden brown.

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    Step 6: Serve hot with cilantro chutney!

    P.S. Chutney recipe coming soon, stay tuned!

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    Simple Potato Patties

    If you love potatoes and simplicity, then you are at the right place! There is nothing complicated about this recipe. All you need are a few ingredients and some patience, that’s ​about it! 🙌

    INGREDIENTS:

    • 3 large potatoes, cooked and mashed
    • Fresh chopped herbs of choice*
    • Ground spices of choice**
    • Salt to taste
    • Oil to grease the pan

    *Fresh herbs could be as simple as cilantro, mint or parsley, or you could take it up a notch and add some lovely rosemary, basil or thyme, whatever suits your fancy! 🌱✨

    ** The list of spices that goes well with potatoes is endless! Keeping it simple, in this recipe, I will be going for 1/2 tsp each of red chilli, turmeric, cumin, garlic and dry mango powders. 🌶

    DIRECTIONS:

    First, cook and mash the potatoes. 🍠

    Next, add your herbs, spices and salt as desired. 

    Mix well, form patties and fry them until both sides are golden brown. 

    P.S. I used coconut oil here, not because it was needed, but because it adds a delicious fragrance and flavour to the patties. 🙌

    And here is what the final product looks like!

    Serve hot with ketchup and/or cilantro chutney (recipe coming up soon)! 🔜

    Enjoy! 👋