Category: Recipe

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Hummus Veggie Sandwich: A Nutritious and Delicious Delight

There’s something incredibly satisfying about biting into a sandwich that’s not only packed with flavor but also brimming with nutrients. Enter the Hummus Veggie Sandwich, a perfect blend of creamy, flavorful hummus and a colorful medley of fresh vegetables. This sandwich is a fantastic option for a quick breakfast, a healthy snack, or even a light dinner.

Hummus, made from blended chickpeas, tahini, lemon juice, and garlic, is a staple in many kitchens for good reason. It’s rich in protein, fiber, and healthy fats, making it a nourishing choice for any meal. Its creamy texture and savory taste complement a variety of veggies, enhancing the overall flavor of the sandwich.

Ingredients: For Hummus:

  • 1 cup boiled Chickpeas
  • 2-3 cloves of Garlic
  • 2 tablespoons Olive oil
  • 1 tablespoon Sesame Seeds (Tahini)
  • 1/2 teaspoon Salt

For the Sandwich:

  • Hummus (prepared from the above ingredients)
  • 4 slices of Bread
  • 1/2 Cucumber, thinly sliced
  • 1/2 Onion, thinly sliced
  • 1 Tomato, thinly sliced

Instructions:

In a food processor or blender, add the boiled Chickpeas, garlic, olive oil, sesame seeds, and salt.

Blend the ingredients until you get a smooth and creamy consistency. If the mixture is too thick, you can add a little water or more olive oil to achieve the desired texture. Taste the Hummus and adjust the salt or other seasonings to your preference.

Take two slices of bread and spread a generous amount of Hummus on each slice. Place the thinly sliced cucumber, onion, and tomato on one slice of bread, creating a layer of fresh veggies.

If you prefer a warm and toasty sandwich, you can grill it in a pan or sandwich press. Heat a non-stick pan or sandwich press over medium heat. Place the assembled sandwich on the hot pan or press and cook for a few minutes on each side until the bread turns golden brown and crispy.

Once the sandwich is ready, remove it from the pan or press (if you grilled it). Cut the sandwich in half or quarters, if desired, and serve immediately. You can enjoy the Hummus sandwich as it is, or pair it with a side salad or your favorite dipping sauce.

This Hummus sandwich is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option for any time of the day. Enjoy your tasty and nutritious creation!

Whether you’re packing it for lunch, serving it at a picnic, or enjoying it as a quick dinner at home, this sandwich is sure to satisfy. It’s easy to make, highly customizable, and perfect for meal prep. Plus, it’s a fantastic way to enjoy a variety of fresh, nutrient-dense vegetables in one tasty package.

Give this Hummus Veggie Sandwich a try, and discover a new favorite that’s as healthy as it is delicious. Your taste buds and your body will thank you!

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How to make Almond Milk at Home

While I love the convenience of store-bought almond milk but once you get the taste of your homemade version, it’s hard to go back to store-bought milk. It’s creamier and nuttier than commercial almond milk and of course without thickeners, artificial flavors, stabilizers and no shelf life extending additives.

Almond milk is a nutritious, nut-based dairy alternative and has become popular over the years. It’s dairy and lactose free. Hence, making it a good option for those avoiding dairy or are lactose intolerant.

Including almond milk in an overall healthy and balanced diet certainly has its upsides. Almond is a fabulous source of vitamin E, a nutrient that has antioxidants properties. Since it is low in calories, it can also support your weight management goals. 1 cup of almond milk has only around 40 calories. It also contains heart-healthy poly- and monounsaturated fats and is also free from saturated fat, trans fats and dietary cholesterol.

While homemade almond milk is a great source of nutrients, it is not a good source of protein and calcium but don’t let it stop you. There are plenty of other plant base sources of calcium and protein which you can include in your diet.

Homemade almond milk allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s amazingly simple- just soak, blend and strain and it is super versatile. You can use this milk for making coffee, add it to your cereals, blend it to smoothies, use it in your favorite baked goods. Once you have it in hands, there are million ways to use it.

How to make Almond Milk

Ingredients: makes 800 ml thick Almond milk

  • 1 cup raw Almond
  • 3 sticky Dates
  • 1/2 tsp Vanilla extract
  • 3 cups of filtered Water

Instructions

  • Soak almonds overnight or for at least 7-8 hours. Now most recipes call for soaking almonds in hot water for an hour or 2. But soaking it for long increases bioavailability of the nutrients and makes milk easy to digest. Also, it makes almond easier to blend resulting in creamier milk.
  • Drain the water. The almonds should be nice and plump. Add soaked almonds in a blender. (Do not peel the skin. Skin contains several antioxidants and prebiotics)
  • Also add de-seeded sticky dates and vanilla extract.
  • Add filtered water and then blend till it is smooth & creamy. Do it for 1 or 2 minutes. The timing will depend on how powerful your blender is.
  • Take a clean muslin cloth and set it over a large bowl. Add almond milk. Use your hands to squeeze and press as much liquid out as possible. This is thick creamy milk.
  • If you want it thin, which I like, put the almond residue back in blender. Add 1.5 cups of water and strain again. This will be thin and less creamy.

Variations:

  1. You can choose sweetener of your choice as well. If you don’t want to use sticky dates, you can either go for maple syrup or honey to sweeten it.
  2. You can also simply go for unsweetened version of almond milk as well.
  3. Flavoring your almond milk is totally your choice. Either you can add vanilla extract like mentioned above or flavor it with cinnamon or raw cacao powder if you like chocolaty milk.
  4. You also try blending it with strawberries or blueberries if berry milk is your thing.

Notes:

  • You can use almond milk right away or refrigerate it in a clean airtight glass bottle for upto a week.
  • Do not throw away the almond residue. This can be added to cakes, cookies, smoothies, energy bites. You can also spread the almond residue on a baking tray and bake it in an oven at 180 C till moisture evaporates. Once cooled, grind it to a fine powder and you have your homemade almond meal ready.


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Protein Packed Millet Cutlets- Easy Vegetarian Recipe

Cutlets originally was derived from the French favourite cotelette, which evolved into ‘cutlet’ in English. It referred to a thin slice of meat, typically taken from the leg or rib section of the animal. This meat was often breaded and fried, creating a crispy and a flavorful dish. 

Cutlets have had quite a history. It came to English shores around 1700s. During those times, dishes with potatoes were considered a novelty. It was introduced in India by the Britishers around 1800s. Thanks to their love for French cooks. When the British came to Bengal, Lord William Amherst started cultivation of potatoes in India. Around those times, the colonial cooks mashed up boiled potatoes and mixed up minced meat to make the neat cutlet.

For the initial years, cutlet remained the privy of the British occupied spaces. Gradually, it made its way to commercial places which even included railway towns and mining colonies. It became so common that even leftover sabjis found its way into becoming a cutlet. 

Among several cutlet recipes, this is the one I enjoy the most because, first of all, it is a fuss free recipe, its healthy, gluten free, a flavor bomb and most importantly they are not deep fried. This can be served as an evening snack or in breakfast. Since it is not deep fried and are gluten free, they are also light on you stomach. These are especially great for all the picky little eaters. My little one gobbled them in no time. 🙂

These can also be stuffed inside toasted bread slices. Use your favourite dressing, top it with lettuce, tomato and onions and enjoy a wholesome meal.

Recipe: makes 6 cutlets

Ingredients 

  • 2, boiled Potatoes
  • 1/2 cup Indian Cottage Cheese or Paneer
  • 2 tbsps, finely chopped Onion
  • Handful of Mint Leaves and Coriander Leaves
  • 1 tbsp grated, Ginger
  • 3 tbsps, Millet flour (I used Finger Millet/Ragi Flour)
  • 1 tsp, Dhania or Coriander powder 
  • A pinch, Garam Masala
  • 1/4th tsp Red Chilli powder (optional)
  • 1/2 tsp, Jeera or Roasted Cumin powder
  • 1/2 tsp Amchoor or Raw Mango powder
  • Salt to taste
  • Oil/Ghee to cook

Instructions

  • Mash boiled potatoes in a bowl. To it add grated paneer/cottage cheese, onions, mint and coriander leaves and ginger. These herbs give an amazing flavor.
  • Now, add all the spices- coriander powder, cumin powder, red chilli powder, raw mango powder, garam masala and salt.
  • In a pan, add millet flour and roast on low flame till it is fragrant. It should take you roughly 2-3 minutes. Keep stirring continuously. Once the flour has roasted well, add it to the potato mixture.
  • Mix everything very well and form a soft dough. If it feels sticky, you can add more flour. Check for seasoning. Once ok, give it a desired shape. Keep aside
  • Heat a griddle or tawa on a medium heat. Add a tbsp of oil/ghee. When the oil is hot, gently place the cutlets on the griddle or tawa.
  • Fry them for 2-3 minutes each side till it gets golden brown on both sides. Do that on a low flame, so that it cooks well from inside.
  • Serve it with green chutney or ketchup.

Enjoy!!

Protein Content:

  • Paneer: 10 grams
  • Potatoes (Large): 5 grams
  • Millet (Ragi flour): 5 grams

Total Protein: 20 grams

Notes:

  • You can also use poha/flattened rice flour in place of millets. Just grind raw and dry poha to a powder and use it in place of ragi. Just make sure the poha powder is fine, otherwise the mixture will turn crumbly.
  • Quantity of flour may change depending on the kind of potatoes or the moisture level in your cooked potatoes.
  • You can also add vegetables of your choice here, like, shredded carrots, cabbage, boiled peas, spinach.
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Homemade Almond and Rose Sharbat Concentrate- Healthy Summer Delight

Summer is here and so is the need for delicious healthy summer coolers to quench our thirst. Drinking homemade sharbats is one of the natural ways to beat the heat and stay hydrated. Sharbat is usually a syrup made from fruit, flower extracts, and/or herbs. The syrup is then diluted with sugar, water and ice.
I have been a sucker for Badam (Almond) Sharbat all my growing years. I remember my mother used to make badam concentrate in summers. I would open the refrigerator and make myself a glass one after the other and before my siblings could lay a hand on it, the bottle of concentrate would have halved. That’s how much I loved it then and I still do.

It’s fairly simple to make a drink with concentrate. Just add few tablespoons of concentrate in a glass, add water and ice cubes. Mix well and enjoy. No need to add any sugar and stir endlessly. Every child can make it.

Before I share the recipe, here’s an interesting insight on sharbat. Did you know that, in India, sharbat was introduced by the Mughals in the 16th century, which was popularized by Babur in the Indian subcontinent who had sent for frequent loads of ice from the Himalayas to make this chilling beverage.

Almond sharbat also known as sherbet originated from Persia, which was flavoured with cardamom and kewra water. Since then, there have been many different versions of it. We will make one flavored with rose petals and musk melon seeds. Badam Sharbat is valued for its exceptional health benefits.

  • Almonds are enriched with vitamin E, fibre, magnesium and omega 3 fatty acids. It is a natural brain tonic for memory enhancement. It’s also cools and calms your body.
  • Rose petals on the other hand, are linked with stress reduction and relaxation. They are loaded with antioxidants. It’s a natural summer cooler. It improves digestion by calming your system. 
  • Muskmelon seeds are not only rich in vitamins and minerals like vitamin A, K, E, niacin, zinc & magnesium but did you know that musk melon seeds are excellent to prevent seasonal flu. Keep the summer cold at bay by eating muskmelon seeds. They get rid of extra mucus in the body and help clear up congestion.

How to make this Concentrate?

Ingredients

  • Raw Almonds- 1 cup (250 ml measuring cup)
  • Filtered Water- 2 cups
  • Raw unprocessed Sugar- 1 1/4 cup (depends how sweet you prefer. I don’t like it overly sweet)
  • Black pepper peppercorn- 9-10
  • Cardamom- 4 to 5 pods, slightly crushed 
  • Musk Melon seeds- 3 tbsps
  • Rose Petals- 1/2 cup
  • Fennel seeds- 1 tsp

Instructions

  • Rinse almonds and soak overnight or for 6-8 hours. 
  • In another bowl soak melon seeds, rose petals, peppercorns & fennel seeds for 2-3 hours
  • Drain the water. Peel the almonds. Now, grind almonds, melon seeds, rose petals, fennel seeds & peppercorns into a fine paste. Use water to get a smooth thick paste. 
  • In a pan add water and sugar. Bring it to boil. Add crushed cardamom and simmer the syrup for 4-5 minutes. 
  • Now add the prepared almond paste and cook for 15 minutes on low flame or till the syrup thickens and reduces to almost half. 
  • Please remember that the syrup will also thicken on cooling. 
  • Once cooled, sieve the syrup with a soup strainer to get a smooth concentrate. 
  • Once it cools down, pour it into clean sterilized glass bottles.

How to prepare the Sharbat?

  • To prepare a glass of sharbat, pour 2 tablespoons of concentrate in a glass and top it with cold water. Stir well. Check for taste. If you want you can add more concentrate. Once ok, add ice cubes if you like. Cheers to good health!
  • You can also add this concentrate to cold milk and give it to your kids in summers.

Notes:

  1. Use indigenous variety of pink rose petals and not the ones used by florists. Damask roses are a powerfully fragrant variety and has a distinct flavor. You can use garden rose as well.
  2. I have used unprocessed raw cane sugar here.
  3. Store the Badam Rose Sharbat concentrate in the refrigerator for upto a month. Shake well before use.
  4. If you like to have more of rose flavor in the concentrate then, you can add couple of drops of rose essence or a tbsp of rose water.
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Air Fried Chilli Garlic Potato Bites- Guilt Free Snacking

Summer holidays have begun. Kids are at home. As much as it is exciting with all the play dates, pool parties but sometimes let’s admit it, it gets exhausting too, thinking about snacking options for everyone.

Potato-based snacks are very common and are prepared for various purposes. The market is flooded with fusion snacks made from potatoes. We all love those bite sized frozen snacks because they are quick to prepare and are absolutely delicious. But I have major concerns when it comes to frozen foods.

  • First of all is the high sodium content. Sodium is widely used as a preservative. I literally get enfolded with guilt if I serve my child packaged food with high sodium. Too much sodium in a child’s diet increases the likelihood of osteoporosis. It can cause calcium to be lost from bones resulting in weak bones.
  • The ingredients that are used in packaged frozen food are not the same as those in freshly cooked meals. It contains hydrogenated palm oil that has harmful trans-fat.
  • Preservatives like starch, corn syrup which is made up of glucose are added to these foods to add taste and texture. This increases the risk of diabetes and are noted as carcinogenic substances.
  • The high fat and sodium content can also increase the risk of heart diseases, BP and high cholesterol levels.

There is no one who doesn’t enjoy convenience. Tossing a packaged frozen food once in while in your shopping cart is not a problem. However, when this convenience becomes a habit, it comes with a huge risk of health problems.

So, lets make fresh and delicious chilli garlic potato bites which I am sure you and your family will enjoy. They are air-fried, so there goes the guilt of deep frying too.

Recipe

Prep time: 10 minutes Cook time: 20 minutes 
Serving: 20 bites

Ingredients

  • 4 large Potatoes, boiled and mashed
  • 2 tbsps Rice flour
  • 3 slices of Bread (I used whole wheat)
  • 1 tbsp minced garlic
  • 1 tsp Red Chilli Flakes
  • 1/2 Mozzarella Cheese (optional but recommended)
  • Salt and Pepper to taste

Instructions

  • Take boiled and mashed potatoes in a large bowl or a plate. Break the bread slices into tiny pieces and add to potatoes. Add all the ingredients mentioned above.
  • Squeeze and mix everything well to form a soft dough. If the dough feels sticky, add more rice flour or bread slice. It will help to absorb the moisture. Check for seasoning.
  • Now, shape it the way you like it. I shaped some in cylindrical shape but eventually got tired. The easiest is a round shape. So, if you plan to make a lot of these, I recommend a round shape.
  • Preheat the air fryer for 5 minutes at 360 F or 180 C. Brush the basket with little oil and gently add the potato balls. Do not crowd the basket. Do few batches of a single layer. Brush a little oil over the top of each ball. Cook for 4 minutes, shake the basket. Spray or brush it again with some oil. Cook for 2-3 minutes more until golden brown.
  • Serve with ketchup, chutney or ranch dipping sauce.

Variations

  1. A great variation to this is adding ranch seasoning packet to the potatoes because ranch seasoned potatoes are to die for.
  2. You can make them cheesy by adding a block of mozzarella or cheddar cheese in the center.
  3. To make it more crispy, you can dip these balls in corn flour slurry and then coat them with more bread crumbs.
  4. You can make this recipe gluten free by using gluten free bread slices.

Enjoy! Happy Holidays! 🙂