Tuesday, April 9, 2013

Cabbage, Peas Saute

Gluten Free Sev Puri

Spicy Amzing Rainbow Noodles

Guilt Free Almond Cookies........

I was looking for a cookie recipe which is tasty as well healthy, I came across this recipe on SensibleVeg


    • Almond Meal 1 cup
    • Chick pea flour (Besan) 1/2 cup
    • Agave Nectar (1/2 cup)
    • Vegan butter (1/4 tsp)
    • Vanilla Essence (1/4 tsp)
    • Baking Soda 1 pinch
    • Salt 1 Pinch
    • Sliced Almonds (for garnishing)


    • Mix Almond meal, Chick pea flour, Vanilla Essence, Salt. 
    • then mix melted butter, agave nectar in mixture and make smooth dough.
    • Make 12 Small Balls
    • Preheat oven at 350 degree Fahrehiet.
    • Place the cookie dough balls on a cookie sheet lined with parchment paper.
    • Bake for 10 minutes and let it cool for 5 minutes.
    • take out and store in airtight box for a week.

    Saturday, April 6, 2013

    Lentil Dumplings in Yogurt Sauce (Dahi Bhalle)

    Lentil Dumplings (Dahi Bhalle) is a popular street Food in India. Its a tasty treat for every age and healthy food. I have many childhood memories related to Indian street food. New North India its named as "Chaat", a treat colorful spicy treat! Dahi Bhalla is treetaed is king of "Chaat" :)


    • Urad Daal/White Lentil (1 Cup) (Soaked 4-5 hours)
    • Salt (preferably Rock Salt, you can use table salt if not available), to taste
    • Green Chili , 2
    • Ginger , 1 inch piece.
    • Oil for Deep Frying
    For Yogurt Sauce:
    • Well beaten plain Yogurt (1 Cup) , Use Vegan Yogurt , or skip Yogurt for Vegan Version
    • Rock Salt
    • Powdered roasted cumin
    • Chaat Masala (Skip for GF version)
    • Red Chilli Powder
    • Green sauce (Mint & Coriander Sauce)
    • Tamrind Sauce (Skip for GF version)


    • Grind Lentil with very less water, add chili, salt and Ginger to grinder and grind one more time.
    • Deep fry Dumplings by adding the lentil mixture in a wok and take out when dumplings turn brown in a paper towel.
    • Make all dumplings in batches of 5-6 at one time.
    • Boil water in a seperate vessel and add some salt to it, switch off the burner.
    • drop fried dumplings in boiled water and cover and let sit for at least 30 min.
    • Now squeeze water out of dumplings, place 4-5 dumplings in a bowl.
    • Top with 3-4 tbsp yougurt, add sauces per taste.
    • Sprinkle chaat masala, cumin poder, chilli powder, salt and serve immediately. 

    Tuesday, April 2, 2013

    Sprouted Sunflower Seeds, Quiona with Parsley

    Sprouted Sunflower Seeds, Quiona with Parsley

    I have been using Sprouted Sunflower seeds in lot of my recipies these days, they really tasty and full of proteins.

    1/2 Cup Sprouted Sunflower Seeds
    1 Cup Quiona
    1 Cup Parsley (Chopped)
    Salt (per taste)
    Black Pepper
    1/2 tsp Cumin seeds
    Lemon Juice
    1 tsp Olive Oil
    2 Cup Water (or Veg Broth)


    Heat up pan and put oil and let it heat up a bit. Pour Cumin seeds and let the seeds spatter.
    Add Qunioa and toast a bit. Then add 2 cup water or Broth and cover and let it cook for 5 minutes. Add Sunflower seeds, Parsley, Salt, Pepper and let cook for another 2-3 min. Cook until Qunioa is nicely cooked. Switch off the gas and serve topped with fresh squeezed lemon juice.

    Instant Dhokla (Steamed Chick Pea Snack)


    • Besan (Chick Pea flour) - 1 Cup
    • Water 3/4 Cup
    • Green Chilli , 2 , chopped finely
    • Ginger - grated
    • salt - per taste
    • Lemon Juice - 2 tsp
    • Sugar - 1 tsp
    • Istant fruit salt - 1 tsp
    • Oil - 1 tsp

    • Mustard Seeds - 1 tsp
    • Sesame Seeds - 1 tsp
    • Green Chilli - 2 - Slitted
    • Water -1/2 cup
    • Oil - 1 tsp
    • Curry Leaves - 2 Strands
    • Green Corriander leaves

    1. Mix Flour, Water in a big bowl properly.
    2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
    3. In steamer add water and prepare a flat bowl by greasing throughly.
    4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
    5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
    6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
    7. Serve with Green Mint Sauce.