Easy pezy Chana Masala Recipe



Chocolate Avocado Mousse

One fine day, when on vacation, dad bought way too many avocados. And being on a vacation, I had no time or mood for eating them. So I decided to make a dessert out of it. But I was a bit skeptical about making them since I had no clue how they would turn out. Nevertheless, You’ve always gotta work with what you have. I had neither cocoa powder, nor agave, nor maple syrup, no coconut cream, no mylk, and no cinnamon either. I just used whatever I found lying around, and made the most creamy and epic Chocolate Avocado Mousse! 🍫πŸ₯‘

Used soaked dates for sweetening, super ripe nanners for creaminess and added sweetness, water from the soaking dates in place of mylk, a couple of pieces of the remains of my 70% lindt dark in place of cocoa powder and of course, avocado is creamy enough already, there was really no need of coconut cream, but I did use some melted peanut butter and coconut oil to help it set better. And that’s exactly it!


  1. 1 avocado πŸ₯‘
  2. 1 ripe banana 🍌
  3. 5 soaked dates + soaking water πŸ’¦
  4. 1/2 tbsp peanut butter, melted πŸ₯œ
  5. 1 tbsp coconut oil, melted πŸŒ΄πŸ’§
  6. 2 bars lindt 70% dark, melted🍫

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Quinoa Biryani

I get it. We all love our traditional ethnic foods, but not all of them happen to be the healthiest dishes out there, am I right? πŸ₯—

Now Biryani is something that’s loved by all, but uses a ridiculous amount of oils. And that is one of the main reasons why people tend to avoid it. Also, a lot of people tend to avoid white rice, because of reasons we best not dive into right now.. ✌️

So I have the most perfect solution, and that is an Oil free Quinoa Biryani! πŸŽ‰

For the record, this is a vegan biryani (duh!), so feel free to use all or any of the vegetables you’d like, add in some tofu if you fancy it or cashew cream if you have it on hand. You can add in whatever spices you like, skip what you don’t want in your biryani, it’s all your choice, this is just a basic recipe, keep it as a base, and take it from there! Alright, enough talking, let’s take a look at the ingredients, shall we? πŸ”Ž


  1. 1 cup Quinoa, cooked
  2. 1 1/2 cups Vegetables of choice (carrot, peas, beans, cauliflower, onion, tomato, potato, mushroom is basic)
  3. 1/4 cup coriander and mint leaves, chopped
  4. 1 tbsp ginger, chopped
  5. 1 tbsp garlic, chopped
  6. Salt to taste
  7. 2 tbsp Biryani Masala*
  8. Water

* If you can’t get your hands on a ready blend of biryani masala spices, the package contains a mix of chilli, tumeric, ginger, garlic, coriander, cumin, cinnamon, clove, black pepper, cardamom, star aniseed powders and salt. Feel free to use whichever you wish to! 


  1.  Wash and cook the Quinoa according to the directions on the package and set aside.
  2. Next, in a dish, add in 1/4 cup water and bring it to a boil
  3. Once the water is boiling, add in your onions, ginger, garlic and salt.**
  4. When the onion has gone translucent, add in the biryani masala and the rest of the vegetables, and let it cook through, until they are all done. Keep and eye on it and add water as needed to prevent things from sticking to the bottom of the dish.
  5. Next, add in the cooked quinoa and mix well.
  6. Garnish with the chopped greens, and serve hot with a side of cucumber salad or some plant based yogurt!*** Enjoy! πŸ”₯πŸŽ‰

**The salt helps break down the onions faster, since we are not using any oils, this is the best stage to add in that salt!

*** Recipe for the yogurt coming soon, stay tuned!

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Almond Pulp Cookies

In case you make your own almond milk, you’d have left over pulp. Every time I make almond milk, I find a new way to use up the leftover pulp. This time, I turned it into cookies with just a few basic ingredients I had lying around. 


  1. 2 cups almond meal pulp
  2. 1/2 cup ground flax seeds*
  3. 1/2 cup chopped fresh dates**
  4. 1/4 cup chopped dark chocolate
  5. 1 tsp cinnamon power
  6. 1/4 tsp salt (optional)

* I used golden flax instead of brown, since the almond meal is already brownish to begin with.

** Dry dates could be used, but it’s best to have them soaked first to soften it up.


  1. Preheat the oven to 180Β°C
  2. Mix all the ingredients together
  3. Cover a tray with a silicon baking sheet/ parchment paper
  4. Scoop the cookie dough with a spoon and press it with a fork.
  5. Bake for about 20-25 minutes or until golden brown.
  6. Let it cool down, then devour!


Although you can eat the cookies as they are, they taste absolutely fantastic dipped in warm milk! Enjoy! πŸͺπŸ₯›πŸŽ‰

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Roasted Red Pepper Hummus

Everyone loves a good Hummus. So what’s so special about this particular recipe, you ask? It’s made with roasted garlic and bell peppers. And how do I roast my peppers and garlic? Not in the oven, not the grill, not the stove top, not an open fire, but in my favourite kitchen equipment, the air fryer! Here’s what you will need:


  1. One tin chickpeas, rinsed and drained
  2. 4-5 tbsp tahini
  3. 1/2 lemon/lime juice
  4. 1 pod garlic
  5. 1-2 bell peppers, depending on the size
  6. Spices of choice (optional)
  7. Olive oil (optional)

Now the color of the pepper is entirely your choice, they don’t add a great amount of colour to the final Hummus anyway, unless the spices you choose have an overwhelming color, like tumeric.

Also, you don’t have to roast the garlic, you can just do the peppers, but roasting garlic takes its flavour to a whole new level! So if you are going to roast the garlic, you will need the entire pod, like mentioned in the ingredients. But if you decide to use raw garlic, just 2 medium sized cloves will suffice.


  1. Preheat the airfryer for 3 minutes at 180Β°C.
  2. Cut the peppers into half, remove the seeds and toss it into the preheated airfryer along with the garlic cloves for 10 minutes at 180Β°C
  3. Once the 10 minutes have elapsed, the garlic cloves would be done while the peppers would need another 5 minutes at 180Β°C.
  4. When those 5 minutes are over, take the peppers out of the basket and let it cool down before you can peel off the skin.
  5. Then, in the food processor, dump in all your ingredients, including the peeled roasted peppers and roasted garlic. Save about a tablespoon of chickpeas for garnish. Process until it turns into a thick, smooth paste. Add water if required while processing to adjust the consistency.
  6. Lastly, transfer the hummus from the blender into your serving dish, add the remaining chickpeas, drizzle a teeny tiny bit of olive oil if you desire, and that’s it! You’ve got a simple, yet deliciously smokey roasted hummus, which is an amazing twist to the regular Hummusβ„’!

Although the recipe requires a little time and effort, I promise you, once you make a roasted pepper hummus, you will totally forget about the regular one! Enjoy!

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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:


  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! πŸ’¦


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! πŸ˜‰


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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?!


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


  1. Preheat your oven to 180Β°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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