By 1. Crispy Coriander Bites
Ingredients:
Finely chopped cilantro
1 tbsp oil
2 tbsp rice flour
⅛ tsp turmeric
¾ tsp besan
½ tsp grated ginger
¼ tsp soda bicarb
Salt to taste
Method:
Mix finely chopped cilantro, 1 tbsp oil, 2 tbsp rice flour, ⅛ tsp turmeric, ¾ tsp besan, ¾ cup water, ½ tsp grated ginger and salt to taste. Add 2 cups of water in a pot or a stove steamer and place a greased vessel on top of it.
Healthy Energy Booster Drink
Ingredients:
10-12 dates
2-3 figs
6 blanched almonds
1 tsp of fennel seeds
¾th glass of coconut milk
Method:
Deseed around 10-12 dates and mix them with small pieces of 2-3 figs. Grind them in a mixer and make a paste.
Add around 6 blanched almonds, 1 tsp of fennel seeds and ¾th glass of coconut milk. Blend them to make a smoothie and enjoy with family!
This natural energy booster will immediately uplift your body and mind without that caffeine overkill.
3. Ragi Laddoo
Ingredients:
4 tsp of ghee
Ragi flour
½ cup jaggery
Dry grated coconut
Dry grated almonds
Salt for taste
Method:
Heat a pan and add 4 tsp of ghee and ragi flour on a slow flame. Roast until golden brown. Keep mixing the batter till the ghee separates and an aromatic smell of the flavour is spread. To bind the jaggery, take a potting vessel and add 1 cup of water with ½ cup jaggery in it.
Mix till it is well caramelized. After that add a pinch of salt just for taste. Add the caramelized jaggery to the roasted ragi flour and mix it well. Simmer down the flame and take all the ingredients in a clean plate. Add dry grated coconut, almonds and mix them together.
Grease your palm with ghee and take a medium-dry proportion of the batter and make round shaped laddu’s from it. Sprinkle some chopped almond or pistachio. And your gluten-sugar free laddu is ready to be served this festive season!
4. Spinach Moong Dal Pancake
Ingredients:
Moong flour
Salt
Garam masala
Asafoetida powder
Turmeric powder
Oil/ghee
Cumin seeds
1 tsp chopped garlic
2 tsp onion
¼ tsp cumin powder
¼ tsp coriander powder
Method:
Take a bowl and add moong flour, salt, garam masala, a pinch of asafoetida and turmeric powder. Mix the batter well and add water to make the batter of a pouring consistency. Sprinkle some oil or ghee on a pan and pour the batter in the pan.
Flip it such that it cooks on both sides. For the spinach topping, add a pinch of cumin seeds, 1 tsp chopped garlic and a pinch of asafoetida to a non-stick pan with a little bit of oil. Further, add 2 tsp onion, ¼ tsp cumin powder, ¼ tsp coriander powder, salt and a pinch of turmeric and garam masala. Mix well and add blanched spinach to it.
5. Badam Barfi – Almond Fudge
Ingredients:
Ghee or vegan butter
Dates syrup or maple syrup
Almond butter (vegan butter)
Chopped almond or pistachio
Method:
In a pre-heated non-stick pan, add ghee or vegan butter Add dates syrup or maple syrup in the pan along with ghee. Be sure, you do not burn the dates syrup! Once melted, add almond butter (vegan butter) and mix it well on medium flame.
Continue mixing it for 4 to 5 minutes. Now, take a round or rectangular case, put a parchment paper. Sprinkle some chopped almond or pistachio and refrigerate it for at least one hour, before cutting it in the desired shape.
