Quick and Easy Bite for Snack Time
Roast – 1 cup Oats – 1 cup Peanut – +/- 2mnts – Grind to coarse powder
Flavour – 1 tsp Cinnamon Powder – 1 cup chopped Soft Dates – 1 tbsp Butter + 1 tbsp Honey – Grind to smooth paste
Garnish – 1/2 cup Sunflower + Pumpkin Seeds – 1/2 Cup raisons / dry Berries – Roasted – +/- 1 mnt.
Mix – Roasted powder – Flavour paste and Garnish
Spread – evenly on a plate and cut to desired shape – Or shape into balls to make Ladoos.
Quick and Easy Bites ready for Snack time or on the go. mmm…. enjoy
Note : Use Jaggery or Sugar powder instead of Honey. Change Garnish to Coconut or Almond. Enjoy.
Japanese Seaweed Indian Way
Chop – 1 Onion – 2 Fresh long Red Chilli
Mix – Chopped Onion Chilli – 1 Cup Dried Wakame Seaweed – 1 cup Chickpeas Flour- 1 tsp. Salt
Batter – +/- 1/2 water mix to above – Dry Dropping consitstancy
Fry – Drop spoonful – Hot oil – Turn and Fry both sides.
Drain – Hot Snack on Paper towel
Delicious Seaweed Snack ready. Crispy Spicy Yummy!! Enjoy.
Note : Substitute Red chilly with Sweet Pepper.
I love Seaweed. This recipe is another way to enjoy Japanese Seaweed Indian Way.
Minu I used your lunch box before Sarah or Tina!!
Italian Asian Flavour Blend
Chop – 1 Pak Choi – Chop Stems and Leaves Seperately
Saute – Drizzle Olive Oil on Pan – Saute Stems – 3 mnts – Add leaves Saute -2 mnts
Blend – 1 cup Olives – 3/4 Sauted Pak Choi – Anchovis & Garlic to taste – smooth Paste.
Garnish – Mix and garnish with leftover Sauted Pak Choi.
Spread on Toast or Sandwich Delicious and Healthy !! Quick and Easy!!
Note : Skip Anchovis for Veg version .
This delicious and Easy recipe was shared by Sarah who loves Chutney’s and spreads of all types. She loves Smoothies too.
Thanks to her our Blender has a full time Job. Our family and friends have endless supply of Smoothies!!
Sarah and Tina you are the Best!! You bring out the Best in Papa and Me!!
Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. – Cumin seeds – 3 tbsp. Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp. – Dry Roast
Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix
Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.
Grind – Dry Roasted Spice – Coconut Mix and Fried Items.
Cook – 1 cup Rice – 1 Cup Toor Dal (lentil) – +/- 6 cups water – 1 tsp turmeric Powder – well done. – Dal-Rice
Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg
Saute – 1 tbsp. Oil – Onion – 2 Tomato – 1 Capsicum – Chopped – 2-3 mins. – add cooked Veg – Fry 4-5 mnts.
Seasoning – Heat 1 tbsp Ghee – 1 tsp. Mustard – – Handful Curry Leaves.
Combine – Dal Rice – Veg Fry – +/- 2 tsp. Salt – 1 tbsp. tamarind juice – extra water as needed – small pc Jaggery – bring to boil. – Add Seasoning. Done.
Garnish – Cashew Nuts or Ground Nuts.
Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice. mmm… delicious.
Note : Add Salt and Chilli to taste. Veg of Choice. Water as necessary.
This Authentic Karnataka Recipe is shared by Bagya’s Mom . Prakash Bagya and Aditya are our friends in Bangalore. Bagya and Mom thanks for this delicious recipe. We enjoyed it. Tina had 2 helpings and Sarah had 3 helpings of it. I ate a lot too.
Thank You Bagya for making this delicious recipe whenever we visited you.
Bisibele Bath Sakkathagide Amma!!
Traditional Breakfast Recipe of Kerala!!Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off Stove – CoolGrate – Coconut 2 cups – (1 cup + 1 cup)Knead – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup CoconutMould – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly – turn over on a steamer plate – continue with rest of mixSweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer PlateSteam – 3 cups Water in Saucepan – Good boil – Steam wheat Cakes with lid on – 20 mnts.Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or Mango Fish Curry or with Banana.Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder. Use Rice instead of Wheat.As a child visiting Kerala for Summer Vacations we ate puttu every morning. Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu. And many more variations. Delicious aroma of Steamed Coconut Puttu in Everyhouse. No escaping Puttu if you are planning to visit Kerala.Sita Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!
Chop – 1 Onion – 250 g Mushroom – 1 Red Bell Pepper
Puree – 6-7 Juicy tomatoes = 2 cups puree
Chrush – 3 cloves of Garlic
Heat – Pan – 1 tbsp Olive Oil – Chopped Onions – Fry 1 mnt. – Garlic 1 mnt – Bell Pepper – 1 mnt – 1 tsp. Paprika Powder (or chilli ) – 1 mnt. – Salt to taste +/- 2 tsp.
Saute – Mushrooms in above – 5 mnts – handful chopped Parsley / or Corainder.
Sauce – Add to Saute – 1 cup tomato Puree – Boil – 1 cup milk cream – Mix – 2mnts – 1 cup left over tomato Puree – 1 cup water – Boil 2 mnts.
Boil – 250 g Angel Hair Pasta – Half cooked – Drain – Add to Sauce – Bring to Boil – Turn off stove – Drizzle tbsp. Olive Oil – Done
Note : The finshed dish should be creamy saucy texture. As it cools the pasta absorbs most of the Sauce.
Delicious Malai Pasta ready. Easy to make Delicious to Eat. I have many Fans for this recipe. Both Children and Adults!!
Soak – 1 Cup Red Kidney Beans lots Water – 12 hours
Cook – Soaked beans in 4-5 cups water – till Soft
Slice – 4 green Chilli – 1 Red Sweet Pepper /Capsicum – 1 inch pc ginger thinly .
Season –Heat 1 tbsp. Olive Oil – 1/2 tsp. Cumin – 1 /2 tsp mustard – Sliced items – Fry 3 mnts – Add 1 cup tomato puree
Combine – Cooked beans to seasoning – Add Salt to Taste – Cook 5 mnts. Done. Garnish – Corriender leaves.
Salad – Fry 1 Cup corn- little oil. – Grate carrot – add to the fried corn- Add lemon juice and salt
Garnish – Fresh coriander – Green chillies. Mmmm…. delicious.
Serve Rajma Curry with Rice , Carrot Corn Salad , Pickles and Papad. Quick Easy Delicious Vegetarian Meal Ready.
This Recipe was shared by my friend Meera who now lives in Chennai with son Madhav and Husband Hari. Hari-Meera lived in Leuven for many years.
Madhav I am not sure if you know this, your mom was more Sarah and Tina’s friend than mine. Whenever I had Dutch classes she picked them from school and played with them till I got back. She invited us to lunch on wednesday afternoons and made Samosas and Nans for the girls. Sarah and Tina loved Meera Aunty. When she went on holidays she bought back gifts for the girls.
Meera, we had such a great time going swimming together, the only time I could have you all to myself.
I make Meera Aunty Rajma Curry all the time. My girls love it. It is on their list of Top Favourite Foods
Madav it was great to see you again last year in Chennai. I am waiting to hear how many seconds you now take to finish the Rubik’s cube. Sure you are almost reaching the 5 second mark!!
Madhav, You have a great Mom and Dad and a wonderful Grandpa!!
Dear Meera I’m glad you were there for me !! I’m glad that I can call you my friend!!
Chop – 1 Kg Juicy Tomato – 1 Green Bell Pepper – 1 Peeled Cucumber – Roughly
Blend – Chopped Veg – 2 cloves of garlic – 1 cup water – 1 tbsp Olive Oil – Smooth Texture
Mix – 2 tbsp. Lemon Juice – Salt to taste
Garnish – Coriender leaves – Sliced Green Chilli
Serve – Cooled- With or Without Ice Cubes.
Enjoy Delicious Gezpacho all day long. Perfect Summer day Soup!!
Note : Replace garlic with Onion or Pinch of Chat Masala, Lemon with Vinigar. Adjust salt to taste. If using indian cucumber remove seeds before blending.
I am a fan of this delicious cold soup . I drink atleast 3 or 4 glasses a day in Summer. Cooling and refreshing.
Cook – 1½ cup Raw Rice – 3 ½ cups water – cool slightly.
Slit – 3 green Chilli – handful curry leaves – in half
Splutter – Heat – 1 tblsp. Coconut Oil – 1tsp. Each – Mustard – Cumin – fenugreek Seeds – Chilli – Curry leaves -1 mnt
Add – Low flame – 1½ tsp. Turmeric Powder – Pinch of chilli Powder – 1 tsp. Salt – 1 cup water – Bring to Boil — Turn off stove. Cool Slightly.
Combine – 2 cups Creamy Yogurt to above – Mix slowly – Stirring continuously Warm again – +/- 1 mnt . Done
Mix – Cooked rice – Yogurt curry – Garnish with Crispy Boondi or Sauted Veg or Nuts.
Serve – Luke Warm or Cold.
Delicious supper in no time for lazy nights!! Comfort food at its best!! mmmm.. Enjoy!!
Note : Replace Boondi with Papad. Adjust Salt / chilli to taste. Yogurt should be warmed just a little. Stirring continuously.
Soak – 1 cups quinoa – ¼ cup chia seeds – 1¼ Cup Water overnight
Mix – Soaked items – ¼ Olive Oil – ½ tsp Baking Soda – ½ tsp Salt – 1 tbsp. Lemon Juice – (Or Quick Blend – thick coarse batter) +/- extra water if needed.
Pour – Batter – Baking Pan – Mix and Garnish – Handful Sunflower seeds – Pumpkin Seeds.
Bake – Preheat oven – 160 C – 90 minutes.
Cool – Before slicing.
Enjoy this Gluten Free,Sugar Free, Eggless Bread !! Delicious and Healthy All in One!! I call it the Healthy Healing Bread!!
Note : Lemon Juice is important to activate the baking soda. Add Ghee instead of Olive Oil.
Thank You Svetlana for sharing this recipe . I made this bread and snacked on it the whole day!! I will make a bigger one next time. And thank you for all the Mind Body integration tips you shared with me. I am always Thirsty for more tips.
This Recipe was shared by my good Friend who is truly passionate about physical and psychological health. Having had a lot of cases of diabetics in her family back in Russia she is striving to control her own family’s sugar intake and maintain a healthy diet. You can see more information about Mind Body Interation on her web page sited below.