Blueberry Cobbler Energy Balls

  

Ingredients

1 cup plus 2 tablespoons unsweetened dried blueberries, divided

¾ cup old-fashioned rolled oats

¾ cup smooth natural almond butter or sunflower seed butter

½ cup chopped dried figs

½ cup chopped pecans, toasted (see Tip)

3 tbsp chia seeds

2 tbsp honey

1½ tsp vanilla extract

¾ tsp cinnamon pdr

⅛ tsp salt

¼ cup white chocolate chips

Preparations

Finely chop 2 tablespoons blueberries; set aside. Combine the remaining 1 cup blueberries, oats, almond butter (or sun butter), figs, pecans, chia seeds, honey, vanilla, cinnamon and salt in a food processor. Pulse until finely chopped, 10 to 20 pulses; then process until the mixture is crumbly but can be pressed to form a cohesive ball, about 1 minute, stopping to scrape down the sides as needed.

Using wet hands to prevent the mixture from sticking, squeeze and roll the mixture into 32 balls (about 1 tablespoon each); place in a single layer on a parchment-paper-lined baking sheet.

Place white chocolate chips in a small bowl; microwave on High in 30-second intervals, stirring after each interval, until melted and smooth, about 1 minute, 30 seconds total. Drizzle the melted white chocolate over the energy balls; sprinkle with the reserved chopped blueberries.

 

 

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Summer Blueberry Salad with Toasted Pecans & Feta

  

Ingredients

1 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

⅛ tsp kosher salt

⅛ tsp freshly ground black pepper

4 cups spinach and arugula salad mix

1 cup fresh blueberries (about 1/2 pint)

⅓ cup chopped toasted pecans

⅓ cup crumbled feta cheese

Preparations

 

In a large bowl, whisk together lemon juice, balsamic, olive oil, salt and pepper. Add spinach and arugula mix, blueberries, pecans and feta cheese, tossing gently to combine.

Chef's Notes

Toast the pecans in a 400°F oven until slightly browned and fragrant, about 5 to 7 minutes.

 

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Corn Palak Khichdi

  

 Ingredients

4 Cups roughly chopped palak (spinach)

1 cup basmati rice

1/2 tsp split yellow moong dal

2 cup sweet corn

Turmeric powder

Salt to taste

2 ½ tsp ginger garlic paste

1 cup onions, finely chopped

1/2 cup tomatoes, finely chopped

Chili powder

Garam masala

Coriander powder

cinnamon stick

1 cloves

2 cardamoms

2 tbsp cumin powder

Curry leaves

2 tbsp garlic , finely chopped

2 tbsp green chilies, finely chopped

 

Preparations

In a bowl, soak rice and dal for 30 minutes. Drain it well and keep it aside.

 

Take a pressure cooker and dump the drained rice and dal, along with turmeric powder, salt, 2 cups of sweetcorn, and 2 cups of water. Mix it well.

Pressure cook the concoction for 15 minutes or three whistles.

Meanwhile, prepare the spinach puree by blending it in a mixer along with four tablespoons of water. Blend it till it is smooth.

In a non-stick pan, heat four tablespoons of ghee or any oil of your choice and add the ginger-garlic paste to it.

Add chopped onions and tomatoes to the same pan and cook on a medium flame for three minutes or until its rawness is gone. Now add the sweet corn to it.

Next, add the palak (spinach) puree along with other spices like chili powder, garam masala and coriander powder, and mix well.

After the pressure is reduced in the pressure cooker, add the cooked dal-rice concoction along with salt and 2 cups of water. Cook the mixture for 3-4 minutes while stirring occasionally.

In another pan, take one tablespoon of ghee or oil of your choice and add the remaining spices like cloves, cumin powder, cardamom, cinnamon, and curry leaves. Mix well before adding the chopped garlic and sliced green chilies.

Add this mixture to the piping hot Palak Corn Khichdi and mix well. Serve it hot with coconut chutney if desired.

 

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Stuffed Palak Idli

  

This south Indian Idli is made with the goodness of spinach and paneer. It is a delicious snack and you can pair it with sambar or chutney. 

Ingredients

1 Cup idli rice

1/2 cup urad dal

1/2 tsp fenugreek seeds

Salt, to taste

1/2 cup palak, chopped

1/2 cup paneer, grated

1/2 onion

1 small green chili, finely chopped

1/2 tsp ginger, grated

Oil, as required

 

Preparations

Start by preparing the batter for the idlis. For this, wash the urad dal and idli rice and soak them separately in water with methi seeds. Keep it aside for an hour or two.

Once done, grind them separately to form a smooth batter. Combine them together, add salt, mix well, and let it sit for a few hours.

Now, heat oil in a pan, add jeera, and allow it to splutter. Add in the onions and sauté well before adding in the palak, paneer, ginger, chilies, and salt. Cook for a few minutes, and then turn off the flame.

Grease the idli moulds with oil and pour the idli batter into them. After this, place the palak batter on it. Make sure not to add too much.

Steam the idlis for around 10-15 minutes, then serve hot with chutney.

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Beetroot Idli Fry

  

Ingredients

 For idlis -

2 cups idli rice

1 cups urad dal

1 medium-sized beetroot, chopped

Oil for greasing idli plates

For frying –

1 medium onion, finely chopped

2 green chilies, slit from middle or chopped fine

1 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

Garam masala (optional)

Red chili powder (as per taste levels) OR use milagai podi as per taste

Hing

2-3 tbsp ghee/oil

5-6 curry leaves finely chopped

 

Preparations

In two separate bowls, rinse and soak rice and dal. Set it aside for 6-7 hours. After they are soaked, grind them in a blender till they are smooth as a paste. You can use a little water in intervals to make sure the dal and rice blend is lump-free. Let them ferment overnight.

In a blender, put the chopped beetroot and make a fine paste out of it. You can add 1-2 teaspoons of water to ensure the paste is smooth.

After the idli batter gets fermented overnight, add the beetroot paste along with some salt. Make sure that you mix it well so that the batter has a beautiful pink colour. If the batter seems too thick, add ¼ cup of water in it and mix well.

Grease the idli plates with ghee or oil and pour the beetroot batter into it. Place the mould in the steamer and steam-cook the idlis for 15-20 minutes. Allow the idlis to cool down a bit before removing them from the mould.

In a pan, heat some oil or ghee. To this, add mustard and cumin seeds and allow them to splutter. Then add chopped onion and curry leaves, and mix well.

Add the rest of the spices, turmeric powder, red chili powder, salt and slit green chilies. Cook until the onions lose their rawness and become translucent. At this point, you can also raise the spice levels by adding a bit of garam masala. Mix well.

In the meantime, take out the beetroot idlis from the mould and cut each into four pieces. Toss the beetroot idli pieces in the pan and give it a good mix so that it's well coated with the masala.

Cook the idlis till they are golden brown and slightly crispy on the edges. Garnish them with coriander leaves and voila! your beetroot idli fry is ready to serve! You can serve these idlis with peanut or coconut chutney!

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Pumpkin Raita ( Lal Bhoplyacha Bharit)

  

Ingredients

200 Gm Red Pumpkin

1 cup Thick Yogurt

1-2 Green Chilies

1/2 tsp Mustard Seeds

Pinch of Asafoetida

5-6 Curry Leaves

1/2 tsp Desi Ghee

1/2 tsp Sugar

1 tbsp Roasted Groundnuts coarsely crushed

Salt to Taste

 

Preparations

Chop the pumpkin into cubes and let them boil. Once soft, let the pieces cool and mash them well.

Take a bowl of yoghurt and beat it well. Mix the mashed pumpkin. Add finely chopped green salt and sugar. Mix well.

Prepare the tempering by heating ghee in a tadka pan and adding mustard seeds, curry leaves and asafoetida. Pour the tempering on the raita and mix again. Serve chilled, spreading the peanuts on top for a crunch.

 

NOTE- for a better taste, you may grind coconut, green chilies with jeera and add to the curd, along with pumpkin and temper it. 

 

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Brinjal and Beetroot chips Baked

  

Ingredients

250 gm brinjal

250 gm beetroot

Sea Salt to taste

1/2 tsp spices as per your taste

Olive oil / any cooking oil

 

Preparations

Wash the brinjal and beetroot and dry them completely with a kitchen towel.

Cut thin slices of the dried vegetables like chips.

Put them in a bowl, drizzle some olive oil and toss it

Lay them flat on a baking tray lined with baking sheet.

Sprinkle some sea salt on top as per taste. You can also sprinkle it with some powdered spices for extra flavor.

Bake at 120*C for 60 to 70 mins [may vary a minute or two depending on your oven.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs