Layered Hummus and Bean Salad

 

Ingredients:

• For the Bean Mixture:

  • 1/2 cup rajma (red kidney beans)
  • 1/2 cup mung dal (green gram)
  • 1/2 cup white channa (chickpeas)
  • Salt (to taste)

• For the Salad:

  • 1 cup plain yogurt (curd)
  • 1 small onion (pyaz), finely chopped
  • 1 small tomato, finely chopped
  • 1 small cucumber (kheera), diced
  • Fresh coriander (dhania), chopped
  • Chaat masala (to taste)

• For Garnishing:

  • Hummus (store-bought or homemade)
  • Green chutney
  • Tamarind chutney
  • Pomegranate seeds
  • Baked crackers

Instructions:

1. Prepare the Beans:

   • Soak rajma, mung dal, and white channa separately for at least 6 hours or overnight.
   • Drain and rinse them, then boil each type of bean separately until tender. Drain and let cool.

2. Mix the Bean Salad:

   • In a large bowl, combine the boiled rajma, mung dal, and white channa.
   • Add chopped onion, tomato, cucumber, and fresh coriander.
   • Mix in the yogurt and season with salt and chaat masala to taste.

3. Assemble the Layered Dish:

   • On a large serving plate, spread a layer of hummus as the base.
   • Add the bean salad mixture on top.
   • Drizzle green chutney and tamarind chutney over the salad.
   • Sprinkle with pomegranate seeds for a pop of color and flavor.

4. Serve:

   • Garnish with baked crackers on the side or on top for crunch.
   • Enjoy your refreshing layered hummus and bean salad!

Tips:

• Customize the toppings with your favorite ingredients like avocado or different nuts.
• This dish can be served as an appetizer, snack, or light meal.

Coconut Mawa Chocolate Balls

 

Ingredients:

• Ghee: 1 tbsp
• Grated Dry Coconut: 1 cup
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Almond Flour: 1/2 cup
• Khajur (Date) Paste: 1/2 cup
• White or Dark Chocolate: 200g (for dipping)
• Chopped Almonds: For topping

Instructions:

1. Roast Coconut:

   • In a kadai (wok), heat 1 tbsp of ghee over medium heat. Add the grated dry coconut and roast it for 2-3 minutes until it turns golden and fragrant. Stir continuously to avoid burning. Remove from heat and let it cool.

2. Prepare the Mixture:

   • In a mixing bowl, combine the roasted coconut, grated paneer, milk powder, almond flour, and khajur paste. Mix well until everything is well combined and forms a dough-like consistency.

3. Shape the Balls:

   • Once the mixture is cool enough to handle, take small portions and roll them into balls (about the size of a marble or a little larger).

4. Melt the Chocolate:

   • Melt the white or dark chocolate in a microwave or using a double boiler until smooth. If using a microwave, heat in short intervals and stir in between to avoid burning.

5. Dip the Balls:

   • Dip each coconut and paneer ball into the melted chocolate, making sure they are fully coated. Use a fork or skewer to lift them out, allowing any excess chocolate to drip off.

6. Add Toppings:

   • Immediately sprinkle chopped almonds on top of each chocolate-coated ball before the chocolate sets.

7. Set:

   • Place the coated balls on a parchment-lined tray. Let them sit at room temperature until the chocolate hardens. You can also refrigerate them for quicker setting.

8. Serve:

   • Enjoy these delicious coconut and paneer chocolate balls as a festive treat or store them in an airtight container in the refrigerator.

These sweet treats are sure to impress! Enjoy your festive cooking!

Indian-Spiced Masala Nuts (No Sugar)

 

Indian-Spiced Masala Nuts 

Ingredients:

• Almonds: 1 cup
• Cashews: 1 cup
• Pumpkin Seeds: 1/2 cup
• Raisins: 1/2 cup
• Olive Oil or Ghee: 1-2 tbsp
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1 tsp
• Coriander Powder: 1 tsp
• Chili Powder: 1/2 tsp (adjust to taste)
• Salt: 1/2 tsp (or to taste)
• Black Pepper: 1/4 tsp
• Garam Masala: 1/2 tsp
• Chaat Masala: 1/2 tsp
• Peri-Peri Masala: 1 tsp (for a spicy kick) (optional)
• Dried Mint or Curry Leaves: 1 tsp (optional)

Instructions:

1. Preheat Air Fryer:

   • Preheat your air fryer to 160°C (320°F).

2. Prepare the Nut Mixture:

   • In a mixing bowl, combine almonds, cashews, pumpkin seeds, and raisins. Drizzle with olive oil or ghee and mix well.

3. Add Spices:

   • Sprinkle in the turmeric, cumin, coriander, chili powder, salt, black pepper, garam masala, chaat masala, and peri-peri masala. Toss everything until the nuts and seeds are well coated in the spices.

4. Air Frying:

   • Place the nut mixture in the air fryer basket in a single layer. Cook for about 10-12 minutes, shaking the basket halfway through for even cooking.

5. Cool and Store:

   • Once golden and fragrant, remove the nuts from the air fryer and let them cool completely. They will become crispier as they cool.

6. Serve:

   • Enjoy your spicy Indian masala nuts as a festive snack during Diwali or store them in an airtight container.

These should have a fantastic blend of flavors and a nice spicy kick! Enjoy!

Rasmalai Dates (No Sugar)

 

Stuffed Dates with Paneer and Milk Powder

Ingredients:

• Dates: 10-12 large, pitted
• Grated Paneer: 1 cup
• Milk Powder: 2 tbsp
• Milk: 2 tbsp
• Cardamom Powder: 1/2 tsp
• Saffron: A few strands (soaked in 1 tbsp warm milk)
• Chopped Dates: 2-3, small pieces
• Chopped Pistachios: 2-3 tbsp (plus extra for topping)
• Silver Edible Leaf/Foil: For garnish (optional)

Instructions:

1. Prepare the Filling:

   • In a mixing bowl, combine the grated paneer, milk powder, milk, cardamom powder, soaked saffron, chopped dates, and chopped pistachios. Mix well until you get a smooth, malleable filling.

2. Stuff the Dates:

   • Take each pitted date and gently open it up. Fill it with the prepared paneer mixture, pressing lightly to ensure it’s well packed.

3. Garnish:

   • Place the stuffed dates on a serving plate. Top each date with a sprinkle of chopped pistachios and a small piece of saffron. If using, add a small piece of silver foil for an elegant touch.

4. Chill (Optional):

   • For a refreshing treat, you can chill the stuffed dates in the refrigerator for about 30 minutes before serving.

5. Serve:

   • Enjoy these delightful stuffed dates as a sweet snack or dessert!

Feel free to adjust the ingredients to your taste. Enjoy your creation!

Ragi Sweet Potato Paratha (Jhanavi Kapoor's )

 

Ingredients:

• 1/2 cup ragi flour
• 1/2 cup whole wheat flour
• 1 big boiled sweet potato (mashed)
• Salt to taste
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp turmeric powder
• Fresh green dhaniya (coriander), chopped
• 1-2 green chilies, finely chopped (optional)
• 1 tbsp sesame seeds
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp saunf (fennel seeds)
• 1-2 tbsp Ghee  Tapovana A2 Ghee for cooking

Instructions:

1. Prepare the Dough: In a mixing bowl, combine ragi flour, whole wheat flour, mashed sweet potato, salt, red chili powder, turmeric, chopped dhaniya, green chilies (if using), sesame seeds, ajwain, and saunf. Mix well.

2. Knead: Gradually add water to form a soft dough. Let it rest for about 15-20 minutes.

3. Roll the Parathas: Divide the dough into equal portions. Roll each portion into a ball, then flatten it slightly. Dust with flour and roll out into a circle (about 6-7 inches in diameter).

4. Cook: Heat a tawa (griddle) over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear. Flip and apply a little Tapovana A2 Ghee on top. Cook for another minute until golden brown. Repeat for all parathas.

5. Serve: Enjoy hot with yogurt or your favorite chutney!

Weight loss Multigrain Namkeen (No Sugar)

Multigrain Namkeen Recipe

Ingredients:

• Namkeen Base:

  • 1 cup Multigrain Puffs
  • 1 cup Bajra Puffs
  • 1 cup Red Rice Chivda
  • 1 tsp Salt
  • 1 tsp Turmeric
  • ½ cup Peanuts
  • ½ cup Almonds (chopped, optional)
  • ¼ cup Raisins
  • 2 tbsp Cashews
  • ½ cup Dhalia
  • 2 tbsp Oil
  • A few Curry Leaves
  • A few Mint Leaves (optional)

• Tadka:

  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • Salt, to taste
  • 1 tsp Red Chili Powder
  • 1 tsp Amchur (dried mango powder)
  • ½ tsp Turmeric Powder

Instructions:

1. First Air Fry:

   • Preheat the air fryer to 360°F (180°C).
   • In a bowl, combine the Multigrain Puffs, Bajra Puffs, Red Rice Chivda, salt, and turmeric. Mix well.
   • Place the mixture in the air fryer basket and air fry for 5 minutes.

2. Add Nuts and Dhalia:

   • After 5 minutes, carefully remove the basket and add the peanuts, dhalia, grated coconut (if using), chopped almonds, cashews, and curry leaves to the mixture. Toss everything together.
   • Air fry for another 5 minutes.

3. Prepare Tadka:

   • In a small pan, heat the 2 tbsp oil. Add mustard seeds and fennel seeds. Once they start to splutter, add salt, red chili powder, chopped green chilies, amchur powder, and turmeric powder. Stir well.

4. Combine:

   • Once the namkeen base is ready, carefully pour the tadka over it and mix until everything is evenly coated.

5. Final Touch:

   • Add raisins and mint leaves (if using) and mix gently. Let it cool down before storing.

Serve:

Enjoy your homemade namkeen as a snack or with tea!

Feel free to adjust the spices and ingredients based on your taste preferences!

Almond Dates Eclair Bars (No Sugar)

 

Ingredients:

1 cup roasted almonds, crushed
1 cup dates, pitted and chopped
1 cup semi-sweet chocolate chips
1/2 cup dark chocolate, melted
Additional crushed almonds for coating
Instructions:

Prepare Almond-Date Mixture:
In a food processor, combine crushed roasted almonds and chopped dates. Blend until the mixture forms a sticky dough-like consistency.
Shape into Bars:
Line a square or rectangular pan with parchment paper. Press the almond-date mixture evenly into the pan, creating a smooth surface. Chill in the refrigerator for about 30 minutes.
Dip in Semi-Sweet Chocolate:
Melt the semi-sweet chocolate chips in a microwave or using a double boiler. Cut the chilled mixture into bars and dip each bar into the melted chocolate, ensuring an even coating. Place on parchment paper.
Create Dark Chocolate Designs:
Melt the dark chocolate. Transfer it to a Ziploc bag, cut a small corner, and drizzle intricate designs over the semi-sweet chocolate-coated bars. Allow the chocolate to set.
Double-Dip in Chocolate and Coat with Almonds:
For added indulgence, re-dip the sides of the bars into the melted chocolate and immediately coat with additional crushed almonds.
Chill and Serve:
Place the bars back in the refrigerator to set completely. Once set, cut into individual bars and serve chilled.