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Ingredients: ( for beetroot dates halwa ) Dates – 150 gms ( or 12 mejdool dates ) ( deseeded & finely chopped ) Raisins – 1 tbsp. ( chopped ) Cashews – 1/4 cup ( or 60 gms ) ( … Continue reading
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RECIPE #1 – MOONG DAL & DALIYA KHICHDI Ingredients: ( for #1 – Moong dal & daliya khichdi ) Ghee – 1/2 tsp onion – 1 tbsp ( finely chopped ) ginger paste – a pinch ( or 1/8 tsp … Continue reading
Ingredients: ( for badam (almond) milk drink mix for kids )
Badam (almond) – 1 cup ( or 250 gms )
Pistachios – 1/3 cup ( or 90 gms )
Saffron – a pinch
Cardamom ( elaichi ) – 6
Raw sugar ( or regular sugar ) – 1/2 cup ( or 100 gms )
Method:
Step 1) Heat a fry pan on medium heat
Step 2) Add the almonds and roast for a minute. Transfer to a plate
Step 3) Add the pistachios and roast for a minute. Transfer to the same plate. Let it cool for 30 minutes.
Step 4) Add the cardamom and mix
Step 5) Blending:
Step 6) To make badam / almond milk drink:
note: you can also beat the drink between 2 cups for a frothy drink. Alternatively, you can use a milk frother. Enjoy warm 😀
note: For 2 servings, use 2 tbsp. of nuts powder and 2 cups milk
Ingredients: ( for #1 – vegetable egg muffins )
5 – Eggs
1 cup – vegetables chopped ( carrot, beans, corn, peas )
1/2 tsp – salt
1/2 tsp – pepper
1 tsp – oil
some butter to grease the muffin trays
Ingredients: ( for #2 – broccoli cheese egg muffins )
5 – Eggs
1 cup – broccoli ( grated or finely chopped )
1/4 tsp – salt
1/2 tsp – pepper
1 tsp – oil
1/2 cup – cheese ( shreds or mixed cheese )
some butter to grease the muffin trays
Ingredients: ( for #3 – Spinach Egg muffins )
6 – Eggs
1 – tomato ( finely chopped )
1 tbsp – onion ( finely chopped )
1 cup – spinach (palak) chopped
1/4 tsp – salt
1/2 tsp – pepper
1 tbsp – butter
Ingredients: ( for blueberry date jam )
dates – 150 gms (seedless) ( or 12 mejdool dates )
blueberry – 200 gms ( or 3/4 cup )
water – 1/2 cup ( 1/4 cup for dates & 1/4 cup for blueberry )
Method:
Step 1) Take a sauce pan, add the chopped dates, 1/4 cup water. Cover and bring it to a boil
Step 2) Once it starts boiling, reduce to low and cook for 10 minutes
Step 3) Add the blueberries, 1/4 cup water and bring it to a boil. Once it starts boiling, cover and cook for 10 minutes
Step 4) Turn off the heat. Remove pan and let it cool
Step 5) Grind into a smooth paste. Fill into a clean jar. Refrigerate and use up to 3 weeks.
Hidden Veggie Macaroni recipe ( dinner or lunch box idea )
Ingredients: ( for hidden veggie macaroni recipe )
ghee – 1 tbsp
carrot – 1 big or 1 cup ( grated )
cauliflower – 1 cup ( grated )
potato – 1 big ( chopped )
onion – 1 ( finely chopped )
tomato – 2 ( finely chopped ) or 2 tbsp paste
turmeric powder – 1/2 tsp
chilli powder – pinch
garam masala – 1/4 tsp ( or any curry masala )
coriander leaves – 1 tbsp
salt to taste
water – 1.5 cups
To cook the macaroni:
macaroni – 1 cup ( 200 gms )
water – 5 cups ( or 1 litre )
salt to taste
Method:
Step 1) Cook the macaroni: Into a deep sauce pan, pour water and bring it to a boil. Once it starts boiling, add salt, macaroni and boil on medium-heat until soft. Drain and keep aside
Step 2) Heat a big fry pan, add ghee
Step 3) Add onion and cook until soft.
Step 4) Add tomato and cook until soft.
Step 5) Add the spice powders ( turmeric powder, chilli powder, garam masala ) and salt to taste. Cook for a minute
Step 6) Add the grated cauliflower, carrot, potato and water ( 1.5 cups ). Mix, cover and bring it to a boil. Once it boils, cover and cook on medium for 12 minutes. Mash using a potato masher. Check salt and add if needed.
Step 7) Add the cooked macaroni and mix well. Turn off the heat. Cover and let it sit for 3 minutes.. ( optional – add cheese if you like ..)
Healthy and delicious Macaroni ready .. enjoy 😀
