Monday, September 16, 2019

Apricot Energy Balls and Oats Energy Balls



These energy balls are so easy to make that it does not require any baking. Just process it, make it into round balls and enjoy these within no time. There are so many varieties in these energy balls. We can add many ingredients of our choice in these balls.


 I love apricots. Dried apricots from Costco are my favorite snack. And as we get them in a bulk, I made some delicious healthy energy balls which is a hit in my family. I was in a mood of making the energy balls, and as soon as I finished I finished making with apricots, I made some using oats. I ground the oats to powder, as I don't like to bite the oats in energy balls.


Energy balls or protein balls are so easy and packed with nutrients, that they are a very good to go snack. These soft, chewy balls are a perfectly awesome snack to satisfy your sweet tooth.


Ingredients:
For Apricot Energy balls:

  1. Dried Apricots- 1 Cup
  2. Almonds- 1/2 Cup
  3. Chia Seeds- 1 tbsp
  4. Dried Coconut- 2 tbsp

Method:

  • In a food processor, blend all the ingredients till it forms a nice sticky mixture. Make round balls and store in an airtight container for almost 2 weeks.


For Oats Energy Balls:

  1. Oats- 1 Cup
  2. Cocoa Powder- 2 tbsp
  3. Chis Seeds- 1 tbsp
  4. Hemp Seeds-- 1 tbsp
  5. Dates- 3/4 Cup

Method:

  • Ground the oats to a fine powder.
  • Add all the other ingredients along with the powdered oats to a food processor and process till everything combines well. At this stage the mixture will look like powder, but transfer to a plate and start rolling them into round balls. Store them in an airtight container in refrigerator and enjoy as needed.



Friday, September 6, 2019

Cream of Mushroom Soup



It's slowly becoming cold during night time and a better way to enjoy cold weather is by making a warm, richer, creamier soup that will be liked by all in your family. This mushroom soup was rich without being heavy and delightfully earthy. I suggest pairing this with warm oven toasted bread. That's how I like to slurp my soup.


To make this delicious soup , I used 3 portobella mushrooms, they give nice flavor and the lovely color to the soup. This is a chunky soup, if you want your soup to be more pureed, just use the immersion blender and blend well. As the mushrooms are roasted along with garlic, it gives an amazing flavor to the soup.


I make this soup once in two weeks as my family loves it a lot. My daughter is a big fan of this soup and likes a warm soup after coming back from school. She is like me, I like mushrooms a lot. As a kid, I remember, my dad used to bring lots of tiny mushrooms on the way back home after a morning walk. He plucked fresh mushrooms from the woods that used to pop up after a rainy day. My mom makes amazing dishes out of them. Feeling very nostalgic. In my native, we see these mushrooms in our backyard. They grow after a stromy night. They are edible and are so tiny. They used to grow in a large groups.
Ingredients:

  1. Mushrooms (chopped)- 2 Cups
  2. Onions(chopped)- 1 no
  3. Garlic (crushed)- 2 nos
  4. Flour- 2 tbsp
  5. Salt- as required
  6. Pepper Powder- 1 tbsp
  7. Dried Herbs-1 tbsp
  8. Water/ Broth- 3 Cups
  9. Cream- 1/2 Cup
  10. Butter- 1 tbsp

Method:

  1. Heat butter in a pan, add the crushed garlic, stir for a min on a high flame.
  2. Lower the flame and add the chopped onions along with chopped mushrooms. Stir well and let this cook till all the water gets evaporated. Mix in between.
  3. When the mushroom becomes soft, add the dried herbs, in another bowl mix the flour, salt, pepper powder and water. 
  4. Add this flour mixture into the cooked mushroom, mix well till everything gets well blended. Bring to a boil, stir and cook until thickened.
  5. Stir in the cream, simmer until the flavors are blended, approximately 15 minutes. Switch off the flame and enjoy with oven toasted bread.



Monday, August 19, 2019

Key Lime Pie- Back to School time!!!!!



It's back to school time!!!!  Here I am today with a delicious mouth watering recipe of lime Pie. My daughter who is a big fan of limes and lemon always asks for a key lime pie whenever we go to eat out. For the summer vacations, she was asking me to make one and the time went by doing a lot of things other than this Lime Pie.



On the first day of school, I want to surprise her and so I made this easy, simple pie which can be done within no time. The best key lime pie ever. A bit tart, a bit sweet and an incredibly easy dish which will be your family's favorite.




The buttery graham cracker crumbs is beautifully baked into a crust and filled to the brim with an incredibly creamy filling of a combination of yolks, condensed milk, lime juice and lime zest, that is so quick to make.


A perfect balance of tart and sweet will make this pie an incredible dessert to serve for any occasion. The only hard work involved in making this dish is to squeeze the lime but that's worth. The store bought lime juice, will make the pie loose it's authenticity. Hope you all might like this. Please try this recipe and let me know how it turned out.



Ingredients:
For the base:

  1. Graham Crackers- 14 nos
  2. Sugar- 1/3 Cup
  3. Butter(melted)- 1/2 Cup
  4. For the Filling:
  5. Egg Yolks- 4 nos
  6. Condensed Milk- 14 Oz
  7. Lime Juice- 1/2 Cup
  8. Lime Zest- 2 lemons
  9. Lemon Slices- to garnish

Method:

  1. Pre heat the oven to 350 degrees F.
  2. Crush the graham crackers in a food processor along with sugar and butter. Process for 2- 3 minutes till everything gets well blended.
  3. Mix with hand and press the crumb mixture into a greased 8"- 9" spring form pan. Bake for about 8- 10 minutes and let it rest to cool.
  4. Meanwhile whisk together egg yolks, condensed milk, lime juice, lime zest in a medium bowl.
  5. Pour this into the cooled graham cracker crust and bake for another 10- 15 minutes. 
  6. Let the pie cool and chill for 30 minutes. Serve and enjoy a delicious gooey lime pie.

For garnish:

  • You can decorate with lemon slices (that's what I did). We can also decorate using whip cream and enjoy.



Tuesday, July 30, 2019

Baked Chicken- Veggie salad with Creamy, Tangy Avocado Dressing



These days we are so much into salad that I would be searching for different salad recipes or dressings. One such salad which we all like is this chicken- veggies salad with a creamy and tangy avocado dressing. Tough this baked marinated chicken- veggie I usually make, this time I wanted a dressing that goes well with this salad and here is an easy and simple dressing that will be liked by all.  The left over dressing got finished like a dip with the nachos by my kids. Trust me this will be a perfect dish among guests and they end up asking for a second serve.


In the chicken- veggie salad, you can add any vegetables of your choice and nuts or boiled eggs and enjoy just like that but I found the dressing gets well blended with the salad and kids will enjoy the most. For kids, cut the chicken into bit sized pieces and mix everything and place it in tacos and serve them. Trust me, they wont leave till everything gets finished.


This avocado dressing is delicious, creamy and perfect to drizzle on all your salads. I love avocados in most of my dishes or in smoothies. They taste darn delicious and are very healthy and nutritious. This dressing is similar to guacamole, but this is little more runny and pour able.


This dressing is so easy to make just add all the ingredients in a blender or processor and processes till it becomes a creamy consistency. Hope you all like this and try it out.
Ingredients:
For Chicken- Veggie Salad:

  1. Boneless Chicken pieces- 1 Cup
  2. Salt- as required
  3. Pepper- 1 tsp
  4. Chili Powder- 1 tsp
  5. Turmeric Powder- 1 tsp
  6. Carrots(Cut into strips)- 1 no
  7. Mushrooms (cut into 4)- 2 Cups
  8. Corn- 1/4 Cup

Method:

  • Rub the chicken with the spices and keep this aside for 30 min.
  • In a cast iron pan, add the marinated chicken, corn, mushrooms, carrots, salt and pepper. Bake for about 20- 25 min in a pre-heated oven of 350 degrees F.



For the Creamy, tangy Avocado dressing:

  1. Avocado (cubed)- 1 no
  2. Garlic Clove- 1 no
  3. Juice of lemon- 1/2
  4. Parsley Leaves- few
  5. Olive Oil- 1 tbsp
  6. Salt- to taste
  7. Greek Yogurt- 2 tbsp

Method:

  • Blend all the ingredients in a blender and take in a serving bowl or mix it with above made chicken- veggie salad and enjoy.





Thursday, July 18, 2019

Oriental Stir Fry



Oriental stir fry is one of the easiest dishes to make for dinner or is a perfect one to be enjoyed by guests. The sauce is made in advance and can be stored in refrigerator for few weeks.This Oriental sauce is the best stir fry sauce you've ever tasted, which is very enticing with chicken, veggies or any other meat. A secret weapon for a fast midweek meals. Just make it in a mason jar and store it. A super delicious  sauce that is well combined with veggies, noodles, meat or rice. I have paired this dish with quinoa, which was perfect. I served the kids rice and this stir fry veggies.


Heat the wok with little oil, add proteins or veggies and some noodles and at last add this stir fry sauce, which will do it''s magic on the dish. I read about this stir fry from one of my friend's Instagram post and so here it is today in my blog. We all liked it a lot and the kids were asking for a second serving.


Here in my sauce I have used freshly squeezed orange juice, you can replace it with store bought and also use as required. We like the orange flavor and so I added almost 1/4 cup. This recipe is so healthy and nutritious as a whole lot of veggies are added to this dish. Please try this recipe and let me know how it turned.


Ingredients:
For sauce:

  1. Orange Juice- 1/4 Cup
  2. Soy Sauce- 3 tbsp
  3. Garlic (chopped)- 1 tbsp
  4. Ginger(grated)- 1 tbsp
  5. Sesame Oil- 2 tsp
  6. Honey- 2 tsp

Method:

  • Combine all the ingredients together in a bowl using a whisk. Keep this aside, till the veggies are done.

For veggies:

  1. Capsicum( cubed)- 1 no
  2. Onions(cubed)- 1 no
  3. Baby Corn- 5 nos
  4. Bok Choy(chopped)- 1 no
  5. Boneless Chicken(cubed)- 1 cup
  6. Broccoli- 1/2 cup
  7. Mushrooms(sliced)- 1/2 cup
  8. Garlic( sliced)- 3 cloves
  9. Oil- 1 tbsp
  10. Salt- as required

Method:

  1. Heat oil in a pan, add garlic, saute the chicken with little salt for a minute on medium heat. Stir and add all the veggies one by one and stir, adjust the salt.
  2. Let this cook on low flame for about 3- 4 minutes, stirring in between. Once the raw smell of veggies disappear and when they turn crisp add the above made sauce and stir for 2 minutes on a medium flame.
  3. When the veggies get coated well with the sauce, remove from heat and serve along with steaming hot brown rice/ quinoa/ noodles.


Thursday, July 4, 2019

Chimichurri Sauce


There are so many variations in the world of Chimichurri, it's difficult to say which preparation is authentic. Chimichurri is a loose- oil based sauce used to accompany barbecued meats or veggies. Chimichurri is a condiment or marinade similar to a pesto. This is an uncooked sauce originated from Argentina.
From my garden...


It is a combination of finely chopped parsley, minced garlic, olive oil, lemon juice and so on. Here in this recipe, I have used a handful of cilantro to enrich the flavors. Adding the cilantro is optional, as I had this at home, I added and it tasted perfect. Chimichurri sauce may be basted or brushed or marinated on meat or it can be served as a dip on the side.


I came to know about this sauce when I saw my friend's Instagram post about making this delicious sauce. She frequently makes this sauce and posts pictures of the homemade sauce, which made me try this out, as I had lots of parsley in my small garden. I made this and my green- leaf hater husband found this tasty and started adding this to marinate meat. My version looks very creamy because I ground it in a blender instead of food processor and not oily, as I added little amount of oil. However this might look, it tastes yummm. This super yummy, tasty, tangy sauce is worth a try.


Ingredients:

  1. Parsley- 3/4 Cup
  2. Cilantro- 3/4 Cup
  3. Garlic Cloves- 7- 8 nos
  4. Onion- 1/2 no
  5. Pepper Powder- 1 tsp
  6. Vinegar- 1 tbsp
  7. Lemon Juice- 1 no
  8. Lemon Zest- 1
  9. Olive Oil- 3 tbsp
  10. Salt- as required

Method:

  1. In a blender, add the cilantro leaves, parsley leaves, garlic cloves, onions and pepper powder. Give it a nice blend.
  2. Mix with a spatula, add the required amount of salt, vinegar, lemon juice, lemon zest and at last olive oil. Blend and transfer to a glass jar and store it in  refrigerator and use it as required.



Saturday, June 22, 2019

Mango Lassi and Rose Lassi- to beat the heat!!!!



Lassi refers to any yogurt based drink. The traditional ones are the sweet lassi and the spicy lassi. Now a days people are getting creative and varieties of lassi are introduced using different fruits. Today I am here with two lassi ideas which I am sure you all will like and try.

We can see the mango lassi in almost all the Indian restaurants. Kids to elders, everyone likes this a lot. The perfect combination of mango slices along with curd and milk with required amount of honey is what it makes an amazing thirst quencher which gives a cooling effect.


To make mango lassi , we can either use canned mangoes or mango pulp or frozen mangoes. During the fasting time this used to be a filler. These days as it is very hot, this is an amazing drink to make. Adding a dash of cardamom powder will take this lassi to another level. With the mango season and the soaring heat, this is the perfect time to make mango lassi.
Here I have used my Moscow mule mugs, which I used previously for dry ginger coffee post. Doesn't it look beautiful???

Ingredients:
For Mango Lassi:

  1. Mango Pieces- 1 Cup
  2. Curd- 1 Cup
  3. Milk- 1/4 Cup
  4. Honey- 3 tbsp
  5. Cardamom Powder- 1 tsp (optional)

Method:

  • Blend all  the ingredients in a blender and serve in tall glasses, garnish with slivered nuts and enjoy.


Rose Lassi is a another variety, that is made using rose syrup, which is homemade or store bought. I made this using a homemade rose syrup which I made for falooda. We can make the rose syrup and can be stored in air tight jars in refrigerator. This can be used later for making rose milkshakes, lassi and many other drinks. We can also use roohafza, which is easily available, instead of rose syrup. The nice aroma of the rose will enhance the flavors and makes you feel refreshing. Garnish with some fresh or dried rose petals.


For Rose Lassi:

  1. Homemade Rose Syrup- 3 tbsp
  2. Curd- 1 Cup
  3. Milk- 2 tbsp
  4. Honey- 2 tbsp (optional)

Method:

  • Blend all the ingredients in a blender and enjoy on a hot summer day.

These drinks will be enjoyed by the guests and will be a super hit if served in a party. Just sprinkle some almonds and pistachios on top for the crunchiness, which makes it simply irresistible. Hope you all enjoyed today's post and please try this and let me know.



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