Mixed Nut and Seed Roast:

  

 Dry-roasting a handful of almonds, walnuts, pumpkin seeds, and sunflower seeds with black pepper creates a perfect monsoon shield. Rich in zinc, vitamin E, and healthy omega-3 fats, this crunchy mix naturally reinforces your immune system against seasonal infections. 

 

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Dark chocolate, walnut and date bites

Ingredients

8-10 soft dates, pitted

1/2 cup walnuts

1/2 cup dark chocolate, melted

1 tsp cocoa powder (optional)

Pinch of sea salt

 

How to make it:

Crush the dates and walnuts into a slightly coarse mixture, then stir in the melted dark chocolate, cocoa powder and sea salt. Roll into bite sized balls and chill for sometime before consuming.

 

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Berry oats with chia and walnuts

 Ingredients

½ cup rolled oats
1 cup milk or unsweetened plant milk
1 small banana, sliced
A handful of berries or chopped strawberries
1 tsp chia seeds
1 tbsp chopped walnuts
A pinch of cinnamon

How to make it:

Cook the oats in milk until creamy. Top with banana, berries, chia, walnuts and cinnamon. If you want it sweeter, add a teaspoon of honey.

ps- it is better to soak chia seeds with water for at least 30 minutes in water, then add to the oats mixture. 

 

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Protein-rich Home-made Healthy Drink Powder

Ingredients

Almonds 30 gm

cashews 30 gm

pistachios 30 gm

walnuts 30 gm

roasted chana dal / pottukadalai 50 gm

melon seeds 10 gm

pumpkin seeds 10 gm

sunflower seeds 10 gm

roast the above ingredients for 5-6 minutes, stirring continuously till aroma comes,  remove & cool

In the same pan add

makhana/ Fox nuts 50 gm roast it for 3-4 min. on medium flame stirring on low flame

remove and cool completely

rock candy/ kalkandu 30 gm

saffron ¼ tsp ( optional)

Once the roasted ingredients have cooled completely, add rock candy & saffron and grind in a mixer jar to a fine powder.

Cool a bit and store in a clean, air-tight bottle, after 3-4 days, store it in the fridge to last long.

When needed, add 2-3 tbsp as desired, add sugar/ honey to taste, add hot or cold milk, stir well.

Enjoy this protein rich drink to boost your energy .

 

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Oatmeal with Fruit & Nuts

  

Ingredients

½ cup old-fashioned oats

1 cup skim milk

¼ cup nonfat plain Greek yogurt

¼ cup chopped apple

1 tbsp walnuts, toasted if desired

Preparations

Combine oats and milk in a small saucepan. Bring just to a boil over high heat; then reduce the heat to medium and cook, stirring frequently, until the oats are tender and creamy, 4 to 5 minutes. Remove from the heat, cover and let stand for 2 minutes. Serve topped with yogurt, apple and walnuts.  

 

Tips

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

 

 

 

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Walnut Sweet Kachori

 Ingredients

1 1/2 Cups Walnuts  

1 Cup Khoya / mawa

1 Cup Jaggery 

2 tbsp Ghee

2 Cup Sooji (rava)

1 Cup Milk

a pinch of Salt  

1/2 Cup Semolina

2 tbsp Powdered sugar (optional)  

2 tsp Cardamom powder

2 tsp Nutmeg powder

 oil for frying

 

Method

In 2 cups of semolina, add ghee and a pinch of salt. Mix well.

Soak it in milk and let it rest for 4 hours.

After resting, knead it well until smooth and soft, applying a little ghee as needed.

For the filling:

Grind the walnuts into a fine powder.

Roast the walnut powder and semolina in ghee until aromatic.

In a pan, melt the jaggery with ghee.

Add the khoya, roasted semolina, walnut powder, cardamom and nutmeg powder.

If you prefer extra sweetness, add powdered sugar.

Mix everything well and let the filling rest for 4 hours.

Shaping and frying:

After both the dough and filling have rested for 4 hours, make equal-sized dough balls.

Take filling portions that are about twice the size of the dough balls.

Stuff the filling into the dough, seal carefully, and roll gently into small puris.

Deep-fry in ghee on medium heat until golden brown and crispy.

Serve warm or at room temperature and enjoy the rich, crispy, and flavourful kachori!

 

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Carrot cake

 Ingredients:

Cake: 

• 4 large eggs 

• 1 1/3 cup vegetable oil 

• 2 1/4 cup sugar 

• 2 1/4 cup all-purpose flour 

• 2 tsp baking soda 

• 2 tsp baking powder 

• 1/2 tsp salt 

• 2 tsp cinnamon pdr

• 1/2 tsp cloves pdr

• 1/2 tsp nutmeg pdr

• 20 oz. carrots, finely chopped (about 3 1/4 cups) 

• 1/2 cup chopped walnuts 

• 1 cup crushed pineapple, well-drained  

White Chocolate Cream Cheese Icing  

• 1 1/2 pounds cream cheese, room temperature 

• 2 cups white chocolate chips, melted 

• 3/4 cups (1 1/2 sticks) unsalted butter, room temperature 

• 2 tsp grated lemon rind 

• Chopped walnuts, for garnish 

 

Method For the Cake 

1. Preheat the oven to 350℉. Line the bottom of three 8-inch round cake pans with parchment paper. Leave sides of pans dry - no cooking spray needed. 

2. Combine eggs and oil in a large mixing bowl and beat for 2 minutes with a mixer on medium speed. Add 1 cup of sugar and continue mixing for 2 minutes. Add the remaining sugar and mix 3 to 4 minutes. 

3. Combine flour and the next 6 ingredients (flour through to nutmeg); add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts, and pineapple; mix until well combined. 

4. Divide the batter evenly among pans. 

5. Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean. 

6. Cool to room temperature on a wire rack. Run a knife around the edge of the cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.

To Prepare Icing 

 7. Place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined. 

8. Remove cakes from the fridge. Ice top of one layer. Places the second layer on top; ice top. Place the third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

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Roasted Butternut Squash Salad with Burrata

Burrata is an Italian cow's milk cheese made from mozzarella and cream. Burrata has its origins in the Apulia region of Italy. The dish was born out of a need to minimise food waste in the 1920s.

Ingredients

 3 tbsp extra-virgin olive oil, divided

 1 tsp cumin pdr 

 1 tsp paprika 

 ½ tsp pepper pdr, divided

 ¼ tsp salt, divided

 4 cups cubed butternut squash

 1 tbsp minced shallot

 1 tbsp pomegranate molasses (see Tips)

1 tbsp balsamic vinegar

½ tsp dried thyme

6 cups lightly packed baby arugula

1 burrata ball (3 3/4 ounces), sliced* 

¼ cup toasted chopped walnuts

¼ cup pomegranate seeds (see Tips) (Optional)

 

Preparations

Preheat oven to 400 degrees F. 

Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. 

When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using). 

* Substitute for burratta stracciatella cheese (for its identical creamy interior) or fresh mozzarella mixed with cream. 

Tips: Pomegranate molasses has a bright, tangy flavor. (Don't confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

 

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Blueberry-Coconut-Walnut Baked Oatmeal

  

Ingredients

½ cup dried pitted Medjool dates (about 7 dates), chopped 

8 tbsp hot water, divided, plus more for soaking dates 

3 cups frozen blueberries, divided

2½ tsp vanilla extract, divided

½ cup well-shaken and stirred unsweetened coconut milk

1 very ripe medium banana

1 large egg

2 tsp coconut extract

2¼ cups old-fashioned rolled oats

1½ cups chopped walnuts

¾ cup toasted unsweetened shredded coconut

1 tsp baking powder

1 tsp cinnamon pdr

¼ tsp salt

Directions

1. Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. Place ½ cup dates in a medium heatproof bowl; add enough hot water to fully cover by ½ inch. Let stand at room temperature until the dates are slightly softened, about 20 minutes.

3. Meanwhile, combine 2 cups blueberries, 1 tablespoon water and ½ teaspoon vanilla in a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until the blueberries are mostly broken down and the sauce is slightly thickened, 6 to 8 minutes. Remove from heat and set aside.

4. Drain the dates and transfer to a food processor; pulse until finely chopped and sticky, about 10 pulses. With the processor running, slowly pour the remaining 7 tablespoons hot water through the chute, a few tablespoons at a time, until a semi-smooth paste forms, about 1 minute, stopping to scrape down sides as needed.

5. Add ½ cup coconut milk, 1 banana, 1 egg, 2 teaspoons coconut extract and the remaining 2 teaspoons vanilla to the food processor with the date mixture; process until smooth, about 1 minute.

6. In a large bowl, combine 2¼ cups oats, 1½ cups walnuts, ¾ cup coconut, 1 teaspoon baking powder, 1 teaspoon cinnamon and ¼ teaspoon salt. Add the date-banana mixture; stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half of the oat mixture (about 3 cups) into the prepared pan; spread in an even layer to fully cover the bottom. Spread the blueberry sauce evenly over the oat mixture; top with remaining oat mixture, spreading evenly over the sauce.

7. Bake until just set in the center, 30 to 35 minutes. Let cool in the baking dish on a wire rack for 10 minutes before serving.

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Pluot Crumble

  

 Pluots are a cross between plums and apricots, and they're widely available at farmer's markets and some grocery stores in the summer months. But if you can't find them, feel free to use regular plums or apricots, or a combo. 

Ingredients

Filling:

6 to 7 pluots, pit removed and sliced

¼ cup white sugar

¼ cup brown sugar

¼ cup coconut flakes, plus a few more for garnish

1 tbsp corn starch

1 tsp pure vanilla extract

¼ tsp salt

Crumble Topping:

1 cup all-purpose flour

⅓ cup white granulated sugar

¾ cup walnuts, roughly chopped

4 ounces unsalted butter, melted

 

Instructions

To Make the Filling: Preheat the oven to 350 degrees F. In a 8-inch baking dish (or something equivalent), add the plums, white sugar, brown sugar, coconut flakes, corn starch, vanilla extract and salt. Toss until plum are thoroughly coated. Set aside.  

To Make the Crumble Topping: To a medium bowl, mix together the all-purpose flour,white granulated sugar, chopped walnuts and melted butter. Using a spoon, mix the mixture until clumpy and everything is coated in butter. Pour the crumble atop the filling and spread it out evenly. Transfer it to the oven to bake for 35 to 40 minutes, until the crumble is bubbling and the top is golden brown.

Serve with vanilla ice cream. 

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