Buckwheat Crêpe with Raw-tella and Banana

Yummy

Superfoodista

You might wonder – what is Raw-tella? Huh? Well, it does sound like “Nutella”, right? The terribly addictive, but unfortunately not so healthy chocolate-hazelnut spread in a jar? The one I used to love to eat from directly with a spoon?? Well, yes, but Raw-tella is the squeaky clean brother of Nutella, because it’s made with unprocessed and simple Superfood ingredients only!

Raw-tella

And then, well, there is the crêpe – one of my favorite inventions of the Frensh cuisine! Nowadays, you can find crêpes all-over the world, but probably the best ones are still made in France. Crêpes are perfect anytime of the day – so why not for breakfast as a healthy version, made with buckwheat?

Buckwheat-Crepe-1

These totally addictive crêpes (yes, you have been warned!) contain following Superfoods:

  • Buckwheat
  • Flaxseeds
  • Bananas
  • Cacao

Ingredients (for 2 crêpes)

  • 8 tbsp freshly grounded buckwheat groats (use a high speed blender – I…

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CHURROS WITH PINEAPPLE CREAM

CHURROS WITH PINEAPPLE CREAM

After Spicy Mexican Rice its time to have some sweet,so here is the recipe of Churros with Pineapple Cream;

INGREDIENTS

2 cups all-purpose flour

1/4 cup vegetable oil

2 cups water

2 tbsp. sugar

1 tsp. salt

1 tsp. Vanilla powder

2 tbsp. Vanilla flavor Icing sugar for rolling

Oil for frying

 For Pineapple Cream:

4 slices Pineapple, tinned

100 ml. cream, whipped

4 tbsp. Icing Sugar

1tsp. Pineapple essence

METHOD

1. Combine oil, water, sugar and salt in a heavy bottomed pot on the stove.

2. Bring to a boil, stirring occasionally and Vanilla powder. Remove from heat.

3. Add flour and stir vigorously with a metal spoon until mixture forms a thick, smooth textured ball. Then let the mixture cool in the pan until warm, not cool completely.

4. Using a piping bag with a medium-sized star tip, pipe logs three to four inches long onto a sheet pan. Chill for 20 minutes.

5. Heat oil for frying and fry Churros until golden brown.

6. Remove with a slotted spoon to drain on paper towels.

7. When cool, roll in vanilla sugar and serve with Pineapple cream.

For Pineapple cream:

Whip cream with sugar till it holds peaks add roughly pureed pineapple and essence. Chill and serve with Churros

 

 

SPICY MEXICAN RICE

SPICY MEXICAN RICE

Mexican food is popular for its rustic and spicy flavor. Here I am sharing my Spicy Mexican Rice Recipe, very tasty and full of colors.

INGREDIENTS

1cup Rice

1/2 cup Black chickpeas, Boiled

2tbsp. Olive Oil

½ medium-sized Red Bell pepper, thinly sliced

2 Jalapeño, chopped finely

3 Tomatoes Chopped

2 cups vegetable stocks or water

1tsp. Cayenne Pepper paste

1tsp. Cumin

1tbsp. sunflower seeds

Salt to taste

½ cup Fresh coriander, finely chopped

METHOD

1. Heat olive oil in a large heavy bottom pan over medium high heat.

2. Add rice and stir constantly. Add jalapeño and red pepper and sauté.

3. Add tomatoes, chick peas and cayenne pepper paste, stir for 2 minutes.

4. Add water or stocks, cumin and salt. Stir well, reduce heat to medium low and cover with a lid. Cook it for 10-12 minutes on low heat.

5. Once water is absorbed, uncover, stir and add freshly chopped coriander leaves and sunflower seeds. Cook 2 more minutes uncovered, until fluffy. Serve Hot.

SIZZLING SALAD FOR SATURDAY BRUNCH: Vegan

SIZZLING SALAD FOR SATURDAY BRUNCH

This hot & sizzling salad is perfect for  Saturday brunch, perfect with French bread and hot drink, Enjoy :

INGREDIENTS

2 cups Broccoli, trimmed, cuts into florets

1cup Baby Corn

12-15 Cherry Tomatoes

1tbsp. Olive oil

1tsp. Crushed Chili

2 tbsp. Almond flakes

Salt to taste

1 tbsp. Lemon juice

2 tsp. Fresh Coriander, finely chopped

6-7 Mint Leaves, for garnish

METHOD

1-Blanch broccoli florets and baby corn in the salted water. Refresh with cold water, drain. Set aside.

2-Heat a frying pan over medium heat, add oil and toast almond flakes. Add cherry tomatoes and sauté for 1 minute. Add broccoli, baby corn, crushed red chili and salt.

3- Remove and add lemon juice and fresh coriander. Toss well and garnish with mint leaves, serve Sizzling Hot.

 

GREEN APPLE MOJITO

GREEN APPLE MOJITO

Fruits are the essential part of healthy Diet. Apple is very nutritious and as the famous saying-“an apple a day, keeps the doctor away”.

The Red apple is very popular, but green apple also has several benefits. Green apple has a green colored skin and is sweet and sour in taste. It is very juicy and contains a lot of fibers, which is good for digestion. Green apple is full of vitamins such as vitamin C, A, B etc. It is useful in stabilizing Blood sugar and reduces blood pressure. You can eat in salad or can have in juice .  Here I am sharing my Green Apple Mojito recipe, a tasty combination of Mint & Citrus flavors. Mojito is very popular drink in Cuba. There are many variation of this drink but lime juice & mint leaves are the main ingredients. My twist of the taste Recipe of Mojito:

 

 

GREEN APPLE MOJITO

INGREDIENTS

2 Green Apples, sliced

2 tbsp. Sugar or sugar syrup

1tbsp. Lime Juice

1tbsp. Lemon juice

10-12 Mint leaves, extra for garnish

Pinch of Salt

1 cup sparkling water or soda

4-5 Ice cubes

1 lemon slice for garnish

METHOD

Peel and cube green apple. Mix this with sugar, lime and lemon juice. Add this in the blender jar with mint leaves, salt and sparkling water. Blend until the juice is well blended or like the consistency of a smoothie.

Place ice cubes in a high ball glass and pour in apple juice. Garnish with mint sprig and slice of lemon, serve chilled.

SINDHI KADHI

SINDHI KADHI

INGREDIENTS

3 tbsp. clarified butter or oil

1tsp. Cumin seeds

1tsp. Fenugreek seeds

1tsp. Mustard seeds

Pinch of Asafetida

6-7 Curry leaves

1tsp. Turmeric

1tsp. Red chili powder

2 tsp. Coriander powder

4 tbsp. Dry Roasted Chick pea flour

2 cups Mix vegetables (Potato, Carrot, Cauliflower, Baby eggplant, Lady Finger, Drum stick)

1 cup Chopped Tomatoes

1tbsp. Tamarind paste

2 green chilies, finely chopped

Salt to taste

½ cup sour curd

2 tbsp. Fresh coriander, finely chopped

METHOD

1-      Heat  2tbsp.clarified butter in the big heavy bottom pan

2-      Add cumin, mustard and fenugreek seeds and after a few seconds, add the chopped chilies and asafetida. After spluttering add roasted chick pea flour and stirring continuously.

3-      Fry till the flour becomes brown in color and aromatic.

4-      Turn off the heat and add 4 cups of water slowly to avoid lumps.

5-      Heat again and bring it to boil. Add curd in it.

6-      In separate pan heat ½ tsp. clarified butter and sauté all mix vegetables for 5 minutes.

7-      Add these sautéed vegetables in the Kadhi and add salt and chopped tomatoes.

8-      Cook on a simmer flame about 15-20 minutes.

9-      Add remaining spices and tamarind paste, mix well.

10-   Cook further 7-8 minutes.

11-   Heat ½ tsp. clarified butter and add curry leaves, when it little glossy add to the Kadhi

12-   Garnish with chopped coriander and serve hot with steamed Rice.

CAULIFLOWER FLAP JACK

CAULIFLOWER FLAP JACK

If you are looking for something fusion and tasty snack, so try this gluten free Cauliflower flap jack. Try this quick and easy recipe and make your evening Tea or Coffee special. This is perfect savory for early dinner too.

INGREDIENTS

2 cups Cauliflower, finely grated

1 cup Millet Flour

1tsp. Ginger, grated

2 tsp. Peppercorn, crushed

1 Green chili, finely chopped

2 tbsp. Parsley, finely chopped

Salt to taste

4 tbsp. Oil

2 tbsp. Sour cream for serving

METHOD

1-Soak grated cauliflower in salted warm water for 12 minutes. Strain and keep aside.

2-Mix the flour, salt, green chili, pepper corn, ginger and 1tbsp. parsley in a bowl.

3-Add cauliflower and enough water to make thick batter. Mix well to make smooth batter.

4-Heat a flat pan over a medium heat, pour about 1tbsp.of the batter on the pan and spread evenly with back of the spoon. Spread oil around it, after I minute flip it and cook for 2 minutes or until the other side is brown. Repeat to make all flap jacks.

5-Serve warm with sour cream and cucumber sticks.