Crunch crunch crunch crunch.
All gone.
That’s how long they last – these Bhindi crisps….
glutenfree
Saffron Almond Panna cotta
This desert captures the purest essence of very Indian flavours in a delightfully new, vegan, and very healthy avatar.
“Badam Milk” or almond milk is a very popular beverage that’s enjoyed either steaming hot or chilled in many parts of the country, and especially so in my city of Bengaluru.
In this version, there is no dairy, instead the milk itself is made from soaked almonds, with a subtle hint of cardamom. Because it uses the most basic and minimal ingredients, the clean, fresh notes of saffron, as well as the delicate yet rich flavour of almonds shine through.
SAFFRON ALMOND PANNA COTTA
An easy, delicious and healthy dessert using almond milk with natural flavouring, set using agar.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 1 cup almond milk thick, if possible (see note*)
- 1 large pinch saffron strands soaked in 1/8 cup warm water
- 1 1/2 teaspoon agar powder (see note**)
- 1/3 cup water
- 1 Tablespoon palm candy powdered or similar sweetener (to taste)
- 2 pods cardamom lightly crushed (without releasing the seeds)
Instructions
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Heat the water in a small pan, and when boiling, turn down the heat.
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Dissolve the agar powder in the water, till completely dissolved.
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Mix in a teaspoon of this mixture along with 2 teaspoons of the powdered palm candy (or sweetener of choice) into the saffron water and pour into four dariole moulds, or a small, shallow tray or pan (the dessert can be cut into pieces after unmoulding).
This will actually set even at room temperature, but it could go into the fridge till soft set.
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Meanwhile heat the almond milk along with the cardamom pods, and mix in the remaining candy powder and agar. Heat through till well mixed. Remove the cardamom pods and discard them.
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Pout this steaming hot mixture gently into the moulds in which the saffron layer should now be set. Use a spoon to soften the impact of the stream pouring in. There will be a slight mixing in of layers which is desirable.
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Place this into the fridge to set.
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Once set, invert into serving dishes and serve with fresh fruit of choice
(I used custard apple and fig puree)
Recipe Notes
- *A half cup of soaked, blanched almonds whizzed with 1 cup of water and strained will yield the thick almond milk. The more usual ratio using 2 cups water instead is also fine.
- This is equally delicious without layering (which I did only because I love the flavour and colour of saffron just by itself! Plus, it looks great.). Just add the saffron water into the almond milk, along with the other ingredients agar, powdered sugar etc, and continue with step 4.
- ** One teaspoon of agar powder would approximately equal a 1/3 cup of agar strands roughly cut into inch long pieces. Or check the manufacturer's insructions. The quantity can be adjusted to personal preference, lesser for a softer set. (With caution, as more would tend to make it too rubbery.)
- I've not powdered the cardamom seeds in order to maintain the pure white colour of the almond milk. This is also the reason why i did not use jaggery as a sweetener. Boiling the whole pods in the milk will lend a nice subtle flavour which won't be as intense as the powdered version.
- The 10 minutes chilling time is optional because this dessert will actually set even without refrigeration. Or it can be chilled for an hour or two (or even longer) as desired.
Enjoy.
Masala Peanuts
Masala peanuts are an easy way to put together a few simple ingredients and end up with a delicious power-snack.
Humble-looking, it belies it’s delicious quotient, packed with crunch, zing and nutritional value, and it really needs to be more mainstream than it usually is (typically a bar snack) because it’s easy, quick, and eminently tweak-able. Include grated carrots, for example.
…
Chocolate Date Truffles
Healthy, guilt-free, delicious. Also vegan, gluten-free.
Mini figures courtesy Y2. 😀 No, the truffles didn’t need those tools, actually. ;
Luckily, no need to fret while reaching out for that extra one.The other day, I made several of these for a birthday treat. They’re pretty addictive!
So, of course, I had several extra ones. Just like everybody else.
This is fairly quick and simple to make.
For something even quicker and simpler, try these Chocolate Almond Dates.
But when it just has to be a round truffle with a gooey, chocolatey filling, this is a pretty good option.
There are endless permutations and combinations that can go into this sort of thing, – but we can just start from here and go wild with creating more versions! 😀
(Pssst, no one has to know that this treat, sweetened naturally, just with dates, is actually healthy.) 😉
Chocolate Date Truffles
Healthy, guilt-free, delicious chocolate treat, sweetened naturally, just with dates. Also vegan, gluten-free. Easy to make.
Prep Time 20 minutes
Refrigeration 30 minutes
Ingredients
For the filling:
- 12 Dates
- 200 grams Nuts Single or mixed. I used an equal mix of almonds, walnuts and cashewnuts - ground into a coarse powder:
- 5 teaspoons Cocoa Powder
- 1/2 teaspoon flavouring of choice (Optional): either Orange zest or Cinnamon or Vanilla extract
- 1/4 teaspoon Rock salt Optional - but highly recommended.
For the coating:
- 200 grams dark chocolate
Instructions
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Whizz the ingredients of the filling together in the mixie or food processor, until it just comes together into a (somewhat sticky!) mass.
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Roll into tablespoon-sized balls, apply oil to palms, if required.
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Refrigerate till firm.
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Melt the chocolate in a double boiler, dip the balls into the chocolate and place on a parchment or silicon lined tray. (Add a spoonful of oil into the chocolate if needed, to make it smoother while coating.)
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Leave aside till set.
Recipe Notes
Can be stored at room temperature for a few days.
Irresistible.
Chia Microgreens in a Raw Pumpkin Salad. Plant-based Diet
A stunningly colourful and delicious salad using two varieties of pumpkins, carrots and beets, topped off with power-packed Chia microgreens.
Rainbow on my Plate!
Did you know that pumpkins can be eaten raw? They’re delicious, too.
In this salad, I’ve used two pumpkins which can be very commonly found in the Indian Kitchen – the Ash Gourd aka Petha or White Pumpkin (one of the most “positive-prana” foods there is), and Red Pumpkin aka Kaddu, or the familiar ones we see in pies everywhere this season! 😀
The first is a firm, but rather watery vegetable, with a bland, yet refreshing taste.
The second has a naturally mild, nutty taste and chewy texture.
The sweet taste of the main ingredients are offset by the sharp, tangy tahini dressing, and zingy, fresh mint.
The crunchy nuts, and coconut add a satiating richness.
The Chia microgreens lend freshness and more nutrients and anti-oxidants than you might believe possible in such a tiny form. (See here for how to grow your own.)
They all combine into a high-fibre, densely satisfying salad (a bit like the Som Tam salad; be prepared to work the jaw on this one)
Raw 2 Pumpkin with Chia Microgreens
A colourful and delicious salad with chia microgreens and two types of pumpkin. Simple and nutritious.
Prep Time 15 minutes
Dressing 5 minutes
Servings 2
Ingredients
- 1/4 cup Red pumpkin very finely diced or coarsely grated
- 1/4 cup Ash gourd (White Pumpkin / Petha) very finely diced or coarsely grated
- 1/4 cup Carrot very finely diced or coarsely grated
- 1/4 cup Beetroot very finely diced or coarsely grated
- 1/4 cup Pine Nuts or, Roasted Peanuts
- 1/4 cup Fresh Mint leaves finely chopped.
- 1/4 - 1/2 cup Freshly Grated Coconut
- 1/4 cup Fresh Chia (or any other) Microgreens
- Salt to taste
- Black Pepper, dry roasted and powdered to taste
Dressing
- 3 Tablespoons Toasted sesame seeds
- 2 Tablespoons Lemon juice (or to taste)
- 3 Tablespoons Extra virgin olive oil
- 1 Teaspoon Garlic minced (or 2 small pods)
- Salt To taste
- 2 nos De-seeded Dates optional
- 1 Teaspoon Fresh Dill leaves (or herb of choice) finely chopped
- Water As required for desired consistency
Instructions
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Toss it all together, pile on the microgreens and drizzle the dressing on top.
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Serve immediately.
Dressing
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Blitz together all except the last two ingredients into a fine paste.
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Add water to reach the desired consistency.
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Mix in the chopped dill or herb.
Recipe Notes
For the dressing I used this tangy tahini sauce as a base (recipe given above).
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While eating raw foods may not be for everybody, it is highly advisable to include at least some raw foods in our daily diet wherever possible.
(The pumpkins, carrots and beets may also be very lightly steamed, if desired.)
This salad can even be a meal in itself.
