Hi, this is Pragathi. I am a group fitness instructor, and an aspiring yoga teacher. I love creating fusion recipes, and giving an Indian touch to all the cuisines I try in my kitchen. This is not a weight loss recipe blog. I don't believe in calculating the calories. All I focus is how best to nourish our body without compromising on the taste buds. Most of the recipes I create are experimental, so the scale may not always be exact. I try my best to keep the blog updated with the proper measurements.
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Base:
Dates
Pumpkin seeds
Cashew
Oats
Butter.
Filling :
Cream cheese
Espresso
Banana
Garnishing:
Coconut flakes
Cocoa nibs
Goji berries
Chocolate piece
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Baked nippattu tostadas with baked plantain.
Recipe:
Nippattu:
¼ cup roasted peanut
¼ cup putani/roasted channadal
1 cup rice-flour
2 tbsp dry coconut
1 tbsp flax seeds
1 tsp red chili powder
pinch of asafoetida
salt to taste
Banana chips:
1 plantain
2 tbsp coconut oil
1 tsp chili powder
1 turn pepper from a pepper mill
pinch of turmeric
salt to taste
Frijole:
½ cup pinto bean
1 tomato medium sized
1 onion small sized
1 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 garlic clove
Salad:
1 cucumber
lettuce
alfafa sprouts
pomegranate
½ cup cooked black bean
Instruction for banana chips:
Preheat the oven to 400F.
Slice the plantain using mandoline.
Add all the seasonings under banana chips.
Bake for 30 minutes turning the chips half-way through.
Instruction for Nippattu:
Preheat the oven to 350F.
Grind roasted peanut, putani/roasted channadal, dry coconut and mix the other ingredients under nippattu with approximately half cup water.
Bake for 35 to 40 minutes.
Notes:
The thinner you slice the banana the crispier it will become.
It is better to keep it slightly thick if you are planning on serving it later.
For Nippattu I prefer rolling the dough using hands, spreading the mixture as thin as possible on a baking mat first and transferring to iron griddle for baking.
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Misal pav is a popular dish from Indian state of Maharashtra. It is high in protein as it is made from mung bean, and I served it with whole wheat pita bread.
Find the recipe for the dish below from Rajashri food.
youtube
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Roasted chickpea and kale salad.
Chickpea:
1 cup chickpeas soaked overnight and pressure cooked
1 tbsp curry powder
1 tbsp mango powder
1 tsp chili powder
2 tbsp oil
Salad :
4-5 stem kale (I used curly kale)
2 small cucumbers sliced in mandolin
2 radish sliced in mandolin
handful of herbs of your choice (I used dill and cilantro)
4-5 tbsp feta cheese
lemon wedge (optional)
1/2 cup cooked quinoa
Dressing:
Green chutney (cilantro and mint chutney)
Olive oil
Yogurt
Roasted cumin
Black salt
Pepper
Apple cider vinegar
Instructions for baking chickpeas:
Preheat oven to 400F
In a mixing bowl toss the chickpeas with seasonings mentioned under ‘Chickpeas’.
Bake for 30-40 minutes turning the chickpeas half way through.
Instructions for salad:
Wash your kale, remove the water using a salad spinner or dry them using kitchen towel.
It is very important to massage the kale with hands to soften the texture and lessen bitterness. And then add olive oil and massage again.
Place handful of kale on a plate or bowl. Layer with quinoa, cucumber and radish.
Drizzle herbs and feta on top.
Add the salad dressing and serve immediately.
Tips for making crispy chickpeas:
Dry the chickpeas before adding the seasonings and remove the husk by gently rubbing them with your hands.
Do not throw away the husk bake them along with the chickpeas.
I like to leave the chickpeas in oven until they cool down.
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Beet my orange with fennel salad!
Salad:
2 oranges
1 zucchini spiralized using flat blade
½ fennel bulb
½ beet spiralized
½ cup cooked quinoa
Dressing:
¼ cup parmesan cheese
¼ cup kefir/yogurt
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp green chutney (cilantro and mint chutney)
1 tsp cumin powder
1 turn pepper from pepper mill
salt to taste
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