Oats+Banana cookies

September 11, 2019
Ingredients: 2 overripe bananas2 cups Oats flour1 teaspoon cinnamon1 teaspoon ghee or clarified butter 1/4 cup dry fruits powdered1 tablespoon jaggery (if needed for extra sweetness)Chocolate chips for decorationPinch of pink Himalayan salt.
Method :Preheat oven @ 350F for 10 min.Mix all the ingredients in a bowl and make the cookie (it’s a sticky dough) on the cookie sheet.If the mixture seems dry can add some milk.Top it with chocolate chips for extra decor. Bake for 20 min for 350F until they slightly brown on the edges and bottom.Let them cool and enjoy.Keep them in an airtight container in the refrigerator.Stays good for a week.
Nutrition Quotient: The sweetness comes from the overripe bananas and jaggery. Jaggery is rich in iron and boosts immunity. It has more nutrients than refined sugar.

Broccoli + Cabbage Fritters

September 11, 2019
Ingredients: 2 cups broccoli 1 cup cabbage/carrots1 teaspoon turmeric1 teaspoon coriander+cumin powder1 teaspoon red chili powder2 tablespoon gram flour/almond flour for bindingSalt to taste.
Method :Blanche the broccoli and grate them along with some cabbage ( can add carrots or other veggies too) . Add salt,dry spices & gram flour. Make small fritter sizes and bake or shallow fry as you like. If baking , preheat oven to 350 F for 10 min and bake on one side for 20-25 minutes or until cooked. Then change sides and cook for another 10-15 min .Enjoy as is or with Rice + Dal or some dip . 😍
Nutrition Quotient: Broccoli great source of vitamin C and high in fiber.

Basil +Kale Parathas

September 12, 2019
Ingredients: 1 cup chopped basil leaves 1 cup chopped kale1.5 cup whole wheat flour1 teaspoon ginger & garlic paste1 teaspoon coriander+cumin powder1 teaspoon red chili powder1 teaspoon chia seeds1 teaspoon carom seedsWater or buttermilk to make doughGheeSalt to taste.
Method :Add all the ingredients in a bowl and mix.Add water slowly till everything comes together to make a dough. Keep it aside for 10 min to rest. Make round balls of the dough and roll them.Cook on medium heat on a skillet till brown spots appear and flip and cook. Put ghee on top and serve with curd or pickle or can be enjoyed as is :)
Nutrition Quotient: Kale is high in nutrients and low in calories and loaded with powerful antioxidants.A single cup of raw kale actually contains more vitamin C than an orange. Basil has anti inflammatory and anti bacterial properties.

Ragi cookies

September 12, 2019
Ingredients: 1.5 cup Ragi flour 2 tablespoon Whole Wheat flour100 gm Butter 1/2 cup powdered Jaggery1 teaspoon cardamom powder2-3 tablespoon Milk
Method :Melt the butter in a bowl.Add all ingredients to it and knead into dough. Add little milk if dough doesn't come together. Make small cookie shapes as desired and bake in preheated oven @ 350F for 15-20 min or till they brown on sides or become little hard.Cool them on a rack.They will get nice crispy on cooling even if they feel soft when out of oven.Healthy Ragi cookies are ready !
Nutrition Quotient:Ragi is a whole grain that is gluten free and rich in iron , calcium and fiber.

Horse Gram (Kulith) curry

September 12, 2019
Ingredients: 1/4 cup horse gram dal8-10 dry jackfruit seeds1 tablespoon avocado oil1 teaspoon mustard seeds1 teaspoon cumin seeds1/2 cup chopped onions1/2 cup chopped tomatoes1 tsp ginger-garlic paste1 tsp turmeric powder1 tsp red chilly powder1 tsp cumin-coriander powdersalt to taste1 cup waterchopped coriander to garnish
Method :Wash and Soak the horse gram dal overnight. Pressure cook the dal and dried jack fruit seeds for 4 whistles.Heat oil in a pan and once hot add the cumin and mustard seeds and wait till they flutter. Then add the chopped onions and cook till translucent. Add tomatoes, ginger garlic paste and all the remaining dry spices.Cook this for 3-4 minutes till the gravy leaves oil . Add the pressure cooked dal and jack fruit seeds , add salt and water and bring the curry to a nice boil.Garnish with cilantro and enjoy with steam rice or roti.
Nutrition Quotient:Horse Gram is excellent source of iron & calcium and aids in weight loss.

BBC patties

September 18, 2019
Ingredients: 1/4 cup boiled beetroot1/4 cup broccoli1/4 cup cauliflower florets1 tsp ginger-garlic paste1 tsp turmeric powder1 tsp red chilly powder1 tsp cumin-coriander powderpinch of asafoetida(Hing)2 tablespoon almond flour2 tablespoon rice flour2 tablespoon gram flour1 tsp sesame seedssalt to taste
Method :Blanche the broccoli and cauliflower. Blend all the veggies coarsely. Mix it with all the dry spices and remaining ingredients.No need to add water. Can adjust the dry flour based on the consistency. You should be able to make patty shapes with the mixture.Make small patty size shapes and top them with sesame seeds. You may brush them with oil if desired. Bake in preheated oven for 20-25 min @ 350F and then flip to cook for another 15 min. We love to use them in sandwiches or with any dip as snack.Enjoy !!
Nutrition Quotient:Cauliflower is high in fiber and vitamin B & C. Beets help increase exercise performance. They are low in calories and rich in fiber, Folate and Vitamin C.

Cracked Wheat Pulao

September 18 2019
Ingredients: 1 cup cracked wheatcut veggies like carrots,corn,capsicum, peas1 tablespoon oil/ghee1 tsp ginger-garlic paste1 tsp turmeric powder1 tsp red chilly powder1 tsp cumin-coriander powderpinch of asafoetida(Hing)1 tsp cumin seeds1 tsp mustard seeds1 bay leaf1/2 cinnamon stickhandful of cashewssome black raisinssome edamame2 cloves2 cardamonsWaterSalt to taste
Method :Dry roast the cracked wheat in ghee till its slightly brown and gives a nice aroma.Once cooled, pressure cook with 3 cups water for 1 whistle. In a pan, heat oil and add the bay leaves, cinnamon, cloves , cardamom and nuts and saute for 1 minute. Add the veggies and dry spices and cook for 2-3 minutes. You may pressure cook veggies prior if you like them soft and not crunchy.Then add the cooked cracked wheat and mix nicely. Enjoy with some yogurt or pickle.
Nutrition Quotient:Cracked wheat is a whole grain rich in vitamins, minerals and fiber. Its very easy to cook and can be used in baking too.

Multi (Grain +Seeds + Nuts ) Banana Cake

(Recipe adapted from 19 2019
Dry Ingredients:100g whole wheat flour50g Ragi25g Bajri flour25g jowar flour20g kuttu flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon salt70g walnuts
Wet Ingredients:90ml avocado oil75g pure maple syrup45g organic coconut sugar1 tablespoon pure vanilla extract60ml milk2 eggs (or flaxmeal for eggless version)3 overripe bananas, pureed
Garnish : Some pumpkin seeds, sunflower seeds,sliced almonds to garnish on top (optional)
Method :Preheat oven to 350F for 10 min.Prepare a 8*8 baking pan with parchment paper.Mix all the dry ingredients in a bowl.Mix all the wet ingredients nicely until all sugar dissolves.Add the wet ingredients to the dry and fold the mix gently.Pour the mix in the baking pan and garnish with nuts and seeds.Bake for 40-50 min until done. Enjoy with your evening tea or give it to kids in their tiffin.
Nutrition Quotient:Coconut sugar has low glycemic index.Real Maple Syrup is full of antioxidants that are anti-inflammatory, anti-cancer, and anti-bacterial.They make good alternatives to refined sugar.

Pumpkin Puri

Oct 4 2019
Ingredients: 1.5 cup whole wheat flour1 cup chopped pumpkin1/2 cup Jaggery2 tablespoon Rice flour1 tsp nutmeg1 tsp fennel seedssalt to tasteGhee Oil for frying
Method :Cook the pumpkin in ghee and then add jaggery. Once pumpkin is soften, mash the pieces and allow it to cool.You can prep this mixture the day before and keep in fridge.Add the pumpkin puree to the other ingredients and make a dough.Add little water if needed. Can fry to make puris or make rotis as desired.Yummy addition to the kids lunch menu at school. Nutrition Quotient:Pumpkin is a nutrient dense food high in vitamins A and C, which help boost your immune system. and is also low in calories.

Cucumber cake

Oct 11 2019
Ingredients: 1 cup grated cucumber1/2 cup jaggery1/2 cup Idly rava1/2 cup shredded coconutnuts and seeds to garnishpinch of cardamom powder pinch of salt to tasteGhee (Use oil if vegan)
Method :Roast the idly rava in ghee for 2-3 minutes and add it to the grated cucumber.Add the jaggery and coconut and give a good mix.Add the nuts , salt and cardamom powder and keep the mixture aside for an hour till the rava absorbs the moisture.Add ghee to the base of a steel bowl and add the mixture to this. We have to steam this for approx 30 min till cooked.Once done cut pieces out and chill it in the refrigerator and enjoy the next day for a more yummy flavor! Nutrition Quotient:Cucumbers are low in calories and high in antioxidants.It's very hydrating, good for the skin and weight loss.This dessert has no refined sugar and is gluten free & vegan too.

Nankhatai : Festive Cookies (without the refined flour and sugars)

Oct 24 2019
Ingredients: 1 cup whole wheat flour1/2 cup powdered coconut sugar1/2 cup Ghee1/2 cup chickpea flour(Besan)1/4 tsp cardamom powder 1/4 tsp baking sodapinch of salt to tastenuts to garnish
Method :This recipe makes about 12 medium sized cookies.
Mix all the ingredients and make a dough.Preheat oven to 350F. Make cookie shapes and place on tray. Garnish with nuts and bake for 15-20 min till you get a nice aroma and brown shade on the cookies.Let them cool completely.Enjoy this Diwali !! Nutrition Quotient:Goodness of whole wheat flour which comes with vitamins, minerals, proteins, and fibers instead of the regular maida which is just carbs.Ghee contains heart healthy fats and is a nutritional powerhouse

Pumpkin Muffins using spelt flour

Nov 25 2019
Ingredients: 1.5 cup spelt flour1 cup organic sugar1/2 cup salted organic butter1/2 cup pumpkin puree1 tsp vanilla extract1 tsp baking soda1/2 cup choco chips or nuts (optional)2 eggsSpice mix:1 tsp cinnamon1/2 tsp ginger powder1/4 tsp cloves powder
Method :This recipe makes about 20 regular muffins.Preheat oven to 350F. Sift the flour ,spice mix, baking soda and keep ready. Cream the butter and the sugar until light and fluffy. Add the eggs and mix again with the hand blender.Add vanilla extract.Add the pumpkin puree and mix thoroughly.Add the dry flour and fold the mixture just until all the dry flour is mixed nicely.Add choco chips at this point if needed.Put into muffin pan and bake for about 15 min or until the tooth pick when inserted comes out clean.Cool them on a wire rack and enjoy this thanksgiving.
Nutrition Quotient:Spelt flour is an excellent option for baking instead of the regular refined flour.It does contain gluten but is more easily digested by the body as compared to wheat.Good source of fiber and protein too.

Garden Cress (Aliv) Ladoos

Dec 13 2019
Ingredients: 1/2 cup of garden cress seeds1 cup coconut water or regular water3 cups of fresh grated coconut (or half dry coconut + half fresh coconut)1 cup jaggerynuts (optional)1 tsp nutmeg (optional)
Method :This recipe makes about 12-16 medium size ladoos Soak garden cress seeds in coconut water or regular water for 2 hrs.The seeds will absorb all water.Then add coconut and jaggery as per sweetness you like along with some nuts.Cook it on medium flame till it all comes together(around 5 - 7 min) and roll balls while still warm. Stays good in fridge for a week but I bet they will get over before that😋. Perfect winter snack on the go.Enjoy !!
Nutrition Quotient:Garden cress seeds are good for skin , hair , gut and improves hemoglobin too.

Sweet buns (No refined flour)

Dec 13 2019
Ingredients: Spelt flour - 100 gmWhole wheat - 80 gm1/2 cup milk1 tsp vital gluten1 tsp active dry yeast2 tbsp sugar1 tbsp salted butterGhee to brush after baking Sesame seeds and tutti fruity for garnish
Method :This recipe makes about 8-9 small buns.Activate dry yeast first - add yeast to warm milk and add 1 tbsp sugar.Mix well and keep aside for 10 min.Add the frothy mixture to the flour , add vital gluten and remaining sugar , butter and make a sticky dough.If the dough isn't sticky add some milk. Knead for about 10-15 min and keep aside to rise in a warm place for 25 min covering with a wet cloth.
Punch the dough to remove air, add tutti fruity, use little oil and knead again to make small bun shapes. Line up the buns on a baking tray and go for second rise again for 25 min covering with a wet cloth.
Preheat oven to 380F. Give a milk wash to the buns and bake for 12-15 min.Once out of oven put some ghee on top and cover again with wet cloth to retain softness of buns.
Enjoy !!
Nutrition Quotient:Using whole grain flours instead of refined flours is an great way to get all the benefits from the food we eat. Spelt flour is easy to digest and makes an excellent substitute for all purpose flour.

No Knead whole wheat bread

Dec 20 2019
Ingredients: Whole wheat - 180 gm1/2 cup milk1 tsp vital gluten3 gm active dry yeast(half packet)1 tbsp sugar1 tbsp salted butterGhee to brush after baking Sesame,melon,pumpkin seeds for garnish
Method :This recipe makes one loaf.Activate dry yeast first - add yeast to warm milk and add 1 tbsp sugar.Mix well and keep aside in a warm place for 10 min.Add the frothy mixture to the flour , add vital gluten , butter and make a sticky dough.Just mix with the spoon.If the dough isn't sticky add some milk.No kneading required, Just mix till everything gets together and keep the bowl in a warm place to rise for 45 min covering with a wet cloth.
Mix the dough to remove air, use some dry flour (1/4 cup), little oil and make a roll to put in the loaf pan lined with parchment paper. The dough should be soft now and not sticky to touch.Do second rise again for 45 min covering with a wet cloth in a warm place.
Preheat oven to 380F. Give a milk wash to the loaf and bake for 30 min.Once out of oven brush some ghee/oil on top and cover again with wet cloth to retain softness of buns.
Put some garlic ,butter, parsley for a yum garlic bread or just as avocado toast and enjoy !
Nutrition Quotient:Using whole grain flours instead of refined flours is an great way to get all the benefits from the food we eat.

MultiGrain Crackers

Feb 13 2020
Ingredients: 1/2 cup Whole wheat flour1/2 cup Pearl millet (Bajra Flour) 1/2 cup sorghum (jowar flour)1/2 cup unrefined raw sugar/ jaggery1/2 cup water 1 tablespoon gheepinch of pink saltSesame & poppy seeds for garnishOil for frying
Method :Mix the sugar and the water and bring it to a boil. Let the sugar syrup cool down. Once cooled , add the flours(you may adjust the proportions of millets as per choice and dough consistency) ,ghee and salt to make a dough. The dough should be tough and not very soft.Knead the dough for 5 min so its smooth and does not have cracks.Roll out flat , spread some poppy seeds and sesame seeds on top , cut shapes and fry them till nice brown.Let them cool and store in a air tight container.Enjoy them with tea or give in your kids snack box.
Nutrition Quotient:During winters, it is important to include foods that would heat your body from within and aid in burning calories. Bajra and Jowar available during winters are good to be included in your diet, as they are low-glycemic, high in fiber and packed with a range of nutrients, vitamins and minerals.Mix of all whole grain flours makes it very nutritious.

Spelt flour vanilla cake : Valentine's day special

Feb 14 2020
Ingredients: 125 gm organic cultured salted/unsalted butter125 gm organic raw cane sugar125 gm stone ground spelt flour2 cage free pasture raised eggs1/4 tsp baking powder1/4 vanilla extract
Method :This makes around 30-35 mini cupcakes.With a hand mixer cream butter & sugar till fluffy and light in color, then add eggs one by one and vanilla extract.Sift flour and baking powder and then add it to the wet mixture. Gently fold until all flour is mixed. Bake in preheated oven at 350F Bake for 15min if making cupcakes or 25-30min if making in an 8inch pan.Enjoy !
Nutrition Quotient:The cake has a nice grainy texture because of the spelt flour.Why eat refined cake flour (maida) cakes when we can enjoy the goodness of stone ground cakes guilt free :)