MACCOLI (LUNCH/DINNER)

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Hello wonderful people! May I say I am pleased to meet you in 2017 🙂

A new year filled with new possibilities, new chances and new outcomes. How many of you have made new year’s resolutions ? How many of you are STILL being able to follow them? If you are, kudos to you, you are very strong ! Me on the other hand, just like the others, gave up on the last day of the first week. (I am guilty but not charged -_-)

All is not lost my friends! Let us not give up, let us get stronger. The fact that we realise that maybe we are falling back to our old self,is a great start to something different. We just have to take a step back, look at our actions and distractions and make the necessary changes accordingly.

Trust me I am at that stage myself, fighting every second to make the better choice. For me it involves, eating healthier, fighting fear and anxiety , motivating myself to make choices that scream self-love and self-respect. What does it involve for you? 🙂

On that exciting note, let me present to you our first food post of 2017 YAY!! 

MACCOLI. It is a quirky name, I know. 😀 It is whole wheat delicious macaroni with spicy broccoli and garlic sauce on the side. Yummy, comfort food for the sort-of cold weather we have here in Dubai, with a little fiery kick. So here we go.

Serves 1

TIME TO PREPARE:

15 mins.

INGREDIENTS:

1 cup Whole Wheat Macaroni-cooked (You can use the brand that is easily available to you)

3/4 cup Broccoli-chopped into small florets (You can eat them raw or steamed- I used raw for a good crunch).

1 tbsp Dried Parsley

1/2 cup Jalapeno Chili-chopped

3/4 cup Black Olives-sliced

1 big tbsp Fresh Garlic Sauce-I bought it fresh from Spinneys’ supermarket. Point is it needs to be fresh, not the pre-packaged ones.

Salt(Optional)

A squeeze of Fresh Lemon Juice(Optional)

HOW TO PREPARE:

Once the macaroni is cooked. Strain it and keep aside. Let it cool for a few moments.

Take a bowl, add in all the ingredients including the macaroni.

Mix well and serve. Enjoy!

Great for lunches and dinners with family. Absolutely perfect for work.Just prepare it a night before or even in the morning and take it with you in a pretty lunch box or a grown-up bento box.Love those!  Happy 2017 once again!

Share your love.

🙂 ❤

 

P.S-Credit for second image-http://www.all-creatures.org/recipes/images/i-pasta-elbow.jpg

CHICK BITES (Snack)

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Good afternoon everyone! Hope everyone is doing wonderful, if not then don’t worry it will get better 🙂

As the weather is FINALLY changing a little bit here in Dubai, I am sure you will understand my cravings for some hot comfort food.Cooler weather means hotter food. Nothing better than some deep-fried pakoras or chicken popcorn or just the good old jalapeno poppers, right? I know I understand.

However we all know the harm that does to our body inside and out. Transfatty oil clogging up our arteries.You know, most of the deep-fried vegetarian food that I come across has potato as its base and there is no nutrition in that. That is why I let my creative juices on intense mode and came up with our recipe of the week, my CHICK BITES (quirky name I know 😀 )

They are mildly spiced chickpea & veggie fritters. Nutrition check, Craving check, absolute deliciousness check check.It is deep-fried but you can also bake them. Still great and yummy. You can add these to salads or sides to your main meals or just snack on them when those ‘munchie cravings‘ arise.

Makes 10-12 pieces.

TIME: 1 hr

INGREDIENTS:

1 can Chickpeas-wash them thoroughly

1/2 cup Carrots-grated

1 big tsp Garlic powder

1 big tsp Cayenne Pepper powder

1 tbsp Dried Parsley- you can use fresh if you have

2 tbsp Cornflour

1 clove Garlic-chopped

Coconut Oil for deep-frying

Salt(optional)

Indian Chaat Masala(optional)

HOW TO PREPARE:

Take a deep bowl and add in all the ingredients, except the chaat masala and oil.

Mash and mix well. Heat the oil for deep-frying on the side.

Take a little oil in hands and make balls, keep aside.(See image reference)

Make sure the oil is hot enough by adding a piece of the batter and see if it cooks. Deep-fry the chickpea bites till golden brown in color. Soak excess oil on tissue paper.

If you want to bake them, pre-heat the oven for 15 mins. Add in a little oil on the tray, add in the balls. Bake at 180 deg. for 30 mins. or till it turns golden brown. Once you start seeing the top getting colored, flip them on the bottom, so even that gets cooked.*Every oven is different.

For an Indian twist, sprinkle a little chaat masala before serving.

Serve with sauce of your choice. I love garlic so I ate it with some garlic mayo, you could also try sweet chili sauce.

You can add these Chick Bites to your salads,add them to wholewheat bread sandwiches, serve them as sides to your mains or just munch on them as tea-time snacks. You can take them to work, get-togethers or even for school as tiffin treats. Enjoy them with your family and friends.

Share your love.

🙂 ❤

SWEET POTATO BOWLS

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HELLO LOVELY PEOPLE!!

How art thou? Yes, I know I was missing for a few days. To be honest I was dying to come back. I am actually a mess right now, that is why I needed some time off to focus on dealing with stuff that I was procrastinating to do and just forcing myself to do it and get on with it.

I have a lot of major changes happening in my life, such as trying to remove toxic relationships out of my life(to do so is incredibly difficult and painful), extremely uncertain career changes, trying to control my ever so talkative, confused and fearful mind. Yeah, lots of fun 😀  -_- (*slowly starts to run away)

Considering I love sharing my ideas and recipes with you guys, I am back again. It is kinda soothing to do this with you lovely people. It is easy, certain and fun 🙂

So here we are for the new post of the week i.e my SWEET POTATO BOWLS. I think these are perfect as a side dish or even for mains if you have a light appetite, served along with a bowl of yogurt or organic coleslaw.

These are immensely flavourful, delicious and nutritious. I have to admit they do take some time to prepare, but a little bit of effort in advance will help you satisfy those hanger pangs later (See how I say, Hanger, I know That feeling). So here we go.

TIME: 1 hr

Serves 1

INGREDIENTS:

1 Sweet Potato- washed

7 Paneer/Cottage Cheese cubes-crumbled (keep the extra crumbled paneer for garnish)

1 tsp Dried Parsley

1 small Tomato

2 cloves of Garlic

a small piece of Ginger

2 Green chili’s

a pinch of Hing/Asafoetida

1/4 tsp Garam Masala

1/4 Coriander/Dhania powder

Salt (optional)

1 tbsp Olive Oil

a pinch of Dry Mango powder/Amchur powder-for garnish

Lemon juice-for drizzle on top

HOW TO PREPARE:

Step 1

Cut the sweet potato in half and cut a little piece of the ends/points of the potato, to make it bowl-shaped.See photo for reference. You dont want it to be a wobbly bowl, it should stand tall.

Cook the sweet potato on a pan, till it is cooked and soft. I check it with a knife, if it comes out smooth, its good to go. Remove it from the pan and let it cool.

With a small spoon or if you prefer a knife, scoop out excess sweet potato. A nice thick layer of the sweet potato pulp should be good. See photo for reference.

Step 2

In a food processor add in tomato, chili, garlic and ginger.Process all the ingredients for 2-4 mins. till the pieces are small enough but not completely minced.

In a separate pan add in the olive oil, add hing and the tomato mixture and cook on medium heat for 5 mins. till they cook. Add in the crumbled paneer.

Add in the coriander, garam masala powder.Add 1/2 dried parsley. Add salt. Mix well on slow heat. Remove from the pan.

Step 3

Add the paneer mixture to the sweet potato bowls. Press the stuffing at the back of the spoon, to fill as much as possible. Bake in oven for 5 mins on 180 degrees. Remove from the oven, let it cool.

Sprinkle crumbled paneer, dried parsley , dry mango powder and lemon juice. Serve with a bowl of fruit yogurt. Enjoy.

Share with family and friends for lunches/brunches/light dinners/breakfasts too! They can be great tiffin treats for you and your little ones.

Share your love.

🙂 ❤

WHITE GARBANZO SALAD(Lunch/Dinner)

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Everybody! How art thou?

Hope everyone is doing amazing in their lives.I am just boiling away in the heat right now :P. As it is really hot in Dubai,standing in the hot kitchen,deciding what to eat is the last thing I want to do or if I could just sit in the freezer with decadent chocolate ice cream keeping me company. This dilemma has led me to make the food post of the week, White Garbanzo Salad.

Nutritious, light on the body and  ridiculously easy to prepare, I mean I am talking about wash wash, toss toss and eat eat!That simple, here we go.

Serves 2

TIME TO PREPARE:10-15 mins.

INGREDIENTS:

2 cups White Garbanzo Beans-boiled

(Tip: Pre-boil beans (any kind) and keep them in the fridge, they always come in handy, when you can’t decide what to eat)

1 cup Spring Onions-greens and whites washed and chopped

1 cup Black Olives-sliced

1 Cucumber-chopped

4 Lettuce leaves-roughly chopped

1 big tsp Dried Oregano

1/4 cup Lime Juice

Salt (optional)

HOW TO PREPARE:

Take a big bowl. Add in all the ingredients.

Mix well and Serve.

Great for summer lunches/dinners. Packet it for work/picnics/at home cozy dinners.Share it with your friends and family.

Share your love.

🙂

 

BLACK CHICKPEA FUSION SALAD(Lunch/Dinner)

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Hello world! I have something amazing to share with you today.

Today’s post is about my super yummy Black Chickpea Fusion Salad. Black chickpeas also known as Kaala Channas( in Hindi) are absolutely delicious and are a great source for protein.They are versatile hence you can add them in your curries/pastas/hummus/salads etc. A small bowl of these keeps you satiated and energetic and beats those hunger pangs right away!

TIME: 15-20 minutes

Serves 1

INGREDIENTS:

1 cup of pre-boiled black chickpeas-Soak the chickpeas overnight or for minimum 6-8 hours and boil in pressure cooker till cooked.

1/2 cup broccoli-chopped(I prefer mine raw but you can steam/cook)

1/2 cup mushrooms-chopped(you can use the mushrooms of your choice)

1 tbsp white sesame seeds

1/2 cup tomatoes-chopped

2 tbsp lime juice

Salt(optional)

1 1/2 tbsp dried oregano/mixed herb seasoning

HOW TO PREPARE:

In a bowl mix all ingredients, except salt and lime juice. Put in fridge to chill for 1 hour. Add in the salt and lime juice and toss well. Serve chilled.

Perfect for hot summer lunches and dinners.You can pack these in jars and take for work or picnics. Try it and share it with your loved ones.

Enjoy

🙂

 

 

 

SPROUTED RIBBON SALAD(LUNCH/DINNER)

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Good evening world 🙂 How art thou?

Summers in Dubai are pretty intense, people often fall sick because of the heat plus food available outside at restaurants/cafes is usually heavy on the body to digest hence making matters worse.

I needed to eat something light and refreshing to combat the heat and its side effects on my body and mind, which takes us to the recipe of the day which is my super crunchy Sprouted Ribbon Salad. Easy to prepare and perfect for summer lunches and dinners 🙂

TIME: 20 minutes

Serves 1 (Double the quantity for more)

INGREDIENTS:

1 Carrot- cut in slivers (use a potato peeler, it helps:) )

1 Cucumber-chopped in bite sized chunks

1 tbsp Black Olives- sliced

3 tbsp Mung/Moong Bean/Green Gram Sprouts-these are available in supermarkets, you just need to cook them for a few minutes if you want to remove the raw flavor or you can wash them and just toss them in the salad, tastes great anyway OR if you want to make them at home from scratch, check this out How to get Moong/Mung/Green Gram Sprouts

1 tsp Mixed Herbs Seasoning

Salt (according to taste)

1 tsp Lemon/Lime juice

HOW TO PREPARE:

Take a deep bowl and toss all the ingredients except the seasoning, lemon and salt.

Keep to chill in the fridge. Just before serving add in the seasoning, lemon juice and salt. Mix well and serve. It is easy to pack therefore you can take these for work, picnics etc.

Colorful, nutritious and delicious.Yum!

Try it and do share it with your loved ones.

Would love to know your comments down below.

:)

 

Lunch/Dinner: ‘DEVILLED’ EGGS!

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Goodmorning! So today I am going to share with you,

my version of Devilled eggs. Simple, spicy and delicious 🙂

Eggs are a good source of protein, hence adding them in your diet is truly beneficial. I personally like hard-boiled eggs,

as they are very satisfying, whether you may like them for Lunch or Dinner.

Did I mention how EASY they are to prepare 🙂

Also being a lover of spicy food, makes it a little difficult for me to just eat eggs plain or just with pepper and salt. Hence, I ‘Devilled’ things up a little it.

Time: 20 mins.

Ingredients:

Eggs- 2 hard-boiled and their shells removed to cool down.

Jalapenos- 7-8 slices, roughly chopped.

Dried Oregano- 1/4 teaspoon

Black Pepper- a pinch

Salt- optional

How to prepare:

Slice both the eggs into bite-sized pieces (so around 4-6 pieces).

Add the oregano.

Sprinkle the black pepper.

Finally, add the chopped jalapenos and serve.

Enjoy the crunchiness and zestiness of the jalapenos, with the extra kick of the black pepper.

Hope you like it.

😉