Veg Hakka Noodles

 

1. Heat up some oil and add finely diced ginger. Add babycorn cut lengthwise as well. With a dash of saltand soy sauce, saute till the ginger fries lightly, then add water and cook down till the water evaporates. 

2. Add white, purple cabbage and carrots chopped lengthwise. Saute. 

3. Add chopped capsicum. Saute for a few seconds and add boiled hakka noodles. Add soy sauce, salt and vinegar. 

4. Mix well and cook till noodle are a bit glassy. Turn off the stove.

5. In a ladle, add oil, and chopped garlic, dried red chilly and green onion. Fry a bit and pour onto noodles and mix. 

\

Pineapple Nice Cream

 

Finely chop ripe pineapple. Finely chop just ripe banana. Ratio is two parts other fruit to one part banana. 

*Fine chop will make it easier to blend in the jar.

Put in a freezer bag and freeze overnight.

Remove from freezer and let it rest for 15 to 20 minutes. Then chop it up roughly and add to the blender/mixie jar. Blitz and few times, then blend at high speed, scraping down occasionally.

Blend till smooth.

Beans Methi Cutlet

Pressure cook, peel potatoes. 

Soak overnight- black beans, soya beans and green gram.

Pressure cook with salt.

Place a large vessel on heat, add the cooked beans, add salt, chilli powder/chopped green chillies and a generous amount of Kasuri Methi and then tip in the potatoes. Mash and cook the mixture.

Cool, shape into patties. Use a slurry of whole wheat flour, salt and spices, coat in panko bread crumbs and then freeze or deep fry.

    

 

Beetroot Pasta

 

In a pan, saute the dried red chillies, garlic, onions, capsicum, followed by the grated beetroot and basil leaves. Cool, blend with soaked almonds and cashews and use.

Green Marinade

 

One Green chilly

Half a handful of coriander leaves

Handful of mint leaves

A few curry leaves

1 large ripe tomato

Salt

Blend and use as is. No cooking required.

Mexican Spaghetti

 

1. Steam or lightly boil broccoli, set aside. 

2. Heat up oil in a pan. Fry Mexican seasoning and Kashmiri chili powder. Add 4 to 5 tomatoes. Cook, cool, blend to make sauce. Set aside.

3. In the same pan, stir fry red and yellow capsicum with purple cabbage. Just salt and Mexican seasoning. 

4. If you have cooked black beans or canned, keep aside two tablespoons worth. 

5. Boil and drain spaghetti

6. Coat mushrooms/paneer in a slurry of wheat flour with salt and Mexican seasoning, panko crumbs and deep fry. Set aside. 

7. Add everything to a pan, season with salt and Mexican seasoning. Stir fry for a few seconds and serve.

The Nutzaurus!

These bars are wonderful for breakfast or as a tea time snack. Full of nuts and seeds, which are flavor bombs, the bars also have some chocolate flavored malt and dark choco chips to add just the slightest bit of richness. Sweetened with dates syrup, the bars additionally have dried fruits and protein. They are simply jam packed with flavor and nutrition. The almond butter which ties everything together isn't really butter at all. You basically blitz the almonds until they give up and become creamy!

 This recipe is vegan and gluten free. Doesn't get any better than this!

Ingredients:
Almond Butter:
 Almonds- 330 grams

Roasted ingredients:
 Cashews - 65 grams
 Walnuts- 60 grams
 Pumpkin seeds - 45 grams
 Pistachio nuts- 50 grams
 Flax seeds - 35 grams
 Oats- 150 grams

Other ingredients:
 Dried apricots- 5, chopped
 Dried figs- 4, chopped
 Black raisins- 32 grams
 Dark choc chips- 50 grams
 Chia seeds- 35 grams
 Bournvita (malt powder)- 3 tbsp
 Soy protein isolate- 32 grams
 Homemade Herbal roots powder for bone strength- 1 tbsp, heaped

Sweetener:
 Dates syrup: 250 grams, approx.
 (Optionally: Use honey, maple syrup, caramel etc.)

Preparation:

To make the almond butter, place the almonds on a baking tray and heat them up in the over at 180 C for 10 minutes. Then place them in a blender with a S blade and blitz. Stop from time to time scrape down the sides. The almonds will become powdery, then more granular and finally creamy. It will take about 25 minutes. Do not add water or oil.












Roast the ingredients listed at 180 C for 8 to 10 minutes.

Place the roasted ingredients and other ingredients in a bowl and mix well. To this, add all the almond butter and with a big spatula, mix by pressing down. As you do so, add the dates syrup until the mixture stops being crumbly and can be shaped.

Place the mixture in a baking tray and press down on top and the sides so that it forms a firm block. Bake in a preheated oven for 10 minutes at 170 C.

Cool and cut into bars. Store in the refrigerator.









Priced at :
Rs. 849 / 600 grams
Rs. 1699 /1200 grams
Free delivery within South India
Courier charges as applicable to the rest of India