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Snack time - Date ladoo with nuts and seeds, Oven roasted Chivda
Recently our snack stock ran out. I decided to restock it with some healthy snacks. One for the sweet tooth and the other for the savory.
No Sugar Date ladoo with chia seeds
Dates provide all the sweetness for this ladoo. They are sweet and full of fiber and nutrition. The nuts and seeds provide crunch and substance while providing good fats.
1 1/2 cup
mixed nuts and seeds *
Soak nuts like almonds and walnuts in water for about 2 hours. This makes them easier to digest.
Peel and chop. This is a time consuming process. This step can be done a day ahead. Using a nut chopper or food processor will make it a whole lot easier.
Boil some water. Barely cover the dates with the boiling water in a container. Cover and leave aside for 15 minutes. This softens the dates. This step is optional if you have a food processor. Since I used the blender, I took this extra step.
Blend a little bit of dates at a time in the blender till coarsely blended.
Mix together the dates, chopped nuts and powdered cardamom seeds and roll the mixture into tiny balls. These need to be stored in the refrigerator due to the water used for dates. They easily last atleast a month in the fridge.
Any nuts or seeds that you have on hand can be used. Here are the seeds and nuts I used:
1/2 cup almonds
1/2 cup walnuts
1/4 cup cashews
1/4 cup pistachios
1/4 cup sunflower seeds
1/4 cup chia seeds
1 tbsp poppy seeds
Chia seeds are a powerhouse of nutrition and full of omega-3, fiber and protein.
If you have a food processor, it greatly speeds up the process. Just chop the nuts in the food processor first. Remove. Chop dates. Add back the nuts and cardamom powder and process till it comes together. Roll into balls.
Oven roasted Chivda
Instead of frying or roasting on stove top which requires active effort of mixing, I prefer to roast the chivda ingredients in the oven. It practically makes itself without much effort.
puffed rice + puffed wheat
cereal (wheat flakes, corn flakes etc)
1 1/2 tbsp
chopped curry leaves
daliya (roasted chana dal)
raisins and dried berries
Combine puffed rice, puffed wheat and cereal in a large baking tray. Roast for 10 minutes in a 350F oven. Stir once midway.
Heat oil and add the mustard seeds, asafoetida, cumin seeds, poppy seeds, coriander seeds, sesame seeds, fennel seeds, turmeric and curry leaves.
Add the nuts (cashews, almonds, peanuts, pistachios, daliya and sunflower seeds). Let them roast for about 4 minutes. They need to be crunchy.
Add the raisins and dried berries. Add the salt, sugar, chivda masala and amchoor powder.
Switch off the flame and mix everything.
Add the flavorings in the oil to the baking tray with roasted cereals and mix together with your hands so everything is evenly distributed.
Puffed wheat is optional. I just used it as I had some on hand.
I have also used a combination of cereals like corn flakes, wheat flakes and alphabet cereal.
You do not have to use all the seeds (coriander, sesame etc) in the seasoning. Use what you like or have on hand. The same goes for the nuts. I just use them for the added nutrition and taste. Use what you like and have.
I had some chivda masala lying around. If you do not have it, just add a little bit of chili powder if you like a little spice in the chivda.
I chop curry leaves so that they are eaten and not removed from the dish while eating. Why waste nutrition when you can get it. :)
I have a special place in my heart for gujarati food. Having tasted authentic home-cooked gujarati food, I have very high standards when it comes to eating gujarati food. In my experience, it is very difficult to get the gujju taste outside of Gujarat.
Although here in the US, gujarati food in Atlanta does come close to meeting my standards. I haven't tasted the food since a couple of years so I hope this still holds true.
Today's lunch thali of chana bataka nu shaak (black chickpeas and potato curry) and kadhi with rotis and rice is a special combo where everything goes so well together. These recipes make me feel I am back in Gujarat eating a homely meal. Chana Bataka nu Shaak
Black Chickpeas and potatoes are cooked in a sweet spicy gravy thickened with besan. The besan is a key ingredient to get the signature gujarati texture and taste to the gravy.
Ingredients:3/4 cupdry kala chana2-3potatoes1tomato2 clovesgarlic1 tbspjaggery1 tspsalt1/4 tspturmeric powder1dry red chilli1…
In this short article, I present my take on what "Food for life" means to me.
might have heard that there are two types of people in this world :
those who live to eat and those who eat to live. These two types are
not as mutually exclusive as they seem. Infact, I consider myself as
both of those types. I love to eat and food is a big part of my life
but at the same time, I believe it is important to eat food which
supports life; food that helps the body to function at its best. I
look at it as thanking the body for all it does for me. We
and our children see food all around us. The children are bombarded
with cola blasts and soupy noodles everytime they turn on their
favourite cartoon, which usually is Chota Bheem :) This constant food
imagery makes it hard, even for adults, to cue in on their hunger. If
we can learn to listen to your body, it can really tell us what, when
and how much food it wants. Yesterday, my body was ravenous. I needed
bits of food all through the…
I am always looking for new ways to make the humble and healthy lauki (bottlegourd). It is not a vegetable most people look forward to eating. Lauki chane ki dal is the usual way it is made in our house, which is an acceptable way for the picky eaters in the house. I was looking for something more exciting to add variety to our lauki eating habits. I came across this member contributed recipe on tarla dalal website.
This recipe completely disguises the lauki and makes a pretty looking and pretty tasting dish. It will not evoke any of the boring expressions which usually accompany a regular lauki ki sabzi.
Bottlegourd gatte in yogurt gravy
Grated bottlegourd is kneaded into a dough and steamed to make the gatte which are then lightly toasted on a pan before adding to a light yogurt gravy. These go perfectly with some rotis. I used this recipe from tarla dalal website with a few changes.