Two ingredient, sugarless Keto Cookies (To try)

 

Soak 12 pitted dates in hot water for 30 min. (enough water to just cover/soak the dates)

Preheat oven to 350 F

Blend the soaked dates into a thick smooth paste.

Add 1.5 cups almond flour to the date paste.

Mix until it forms to a sticky dough.

Make dough balls, flatten em on the baking tray.

Bake for 10 min each side

Broccoli Tofu - Chinese style

 

Ingredients

 

 

• 1 block (16 ounces super firm tofu)
• 1 broccoli crown cut into florets (about 8 ounces)
• 3 tablespoons cornstarch
• 2 teaspoons light olive oil
• ¼ cup low sodium soy sauce
• ¼ cup grade A maple syrup
• ½ teaspoon garlic powder
• 1 tablespoon sesame seeds
• Salt and black pepper to taste

Instructions

 

• Slice the tofu into thin pieces. Then cut those pieces into rough triangular shapes or rectangles, this will result in a non-uniform cut of tofu. If you don’t care about the look you can always just cut into cubes.
• Coat the tofu in half of the cornstarch (1.5 tablespoons). I like to do this by sprinkling it over top of the tofu and then gently moving it around.
• In a large pan add the olive oil and heat up over medium heat for 2 to 3 minutes. *If you using stainless steel see the tips in the blog post. Once the oil is hot add in the tofu. Let each side of the tofu sit in contact with the pan for 4 to 5 minutes until it can easily be moved and some browning has occurred. Carefully, flip the tofu with a fork or tongs. Repeating the process until about 50% of the tofu is browned and crispy. It doesn’t need to all be browned up.
• Add the broccoli into the pan and cover with a lid for 2 to 3 minutes to promote steaming.
• In a small bowl mix the remaining cornstarch with 1.5 tablespoons (22ml) of water to form a slurry. Then add in the soy sauce, maple syrup, half of the sesame seeds, and garlic powder. Mix to combine.
• Pour the sauce over the tofu and broccoli. If the sauce thickens very quickly once hitting the pan, you can always add in 1 to 2 tablespoons more of water (15ml to 30ml).
• Cook the tofu and broccoli together in the sauce for another 2 to 3 minutes over medium low heat. Taste and add any salt or black pepper if desired. Top with the remaining sesame seeds and enjoy.

Masala Tofu

 

Cut extra firm tofu into cubes..

Marinate with cornstarch, salt, garam masala, amchur powder and cayenne pepper for 30 min or so..

Shallow fry it with ur preferred oil (Sesame)

-- Can replace Masalas for Soy sauce + Green onion for Chinese version--

Lentil Ceviche

 

What you need:

• 12 oz. dried lentils (brown)
• 8 oz. cherry tomatoes, cut in half
• Juice of 4 lemons
• 1 avocado, cut into small cubes
• 2 fresh garlic cloves, minced
• 1/2 red onion, small diced
• 1/4 cup cilantro, finely chopped
• 1/4 cup olive oil
• 1 chile serrano or ají limo, remove seeds & veins, small diced
• Salt and pepper

What you need to do:

1. Rinse the lentils with cool running water and drain.
2. In a large pot combine 5 cups of water, enough salt, add the lentils and bring to a boil. Lower the temperature and simmer, covered, until tender, stirring occasionally (about 20-25 minutes), until ready. Don’t overcook them, you want to enjoy their texture, almost “al dente” as the Italians say.
3. Drain the lentils, wait until they are in room temperature, mix with the rest of the ingredients, serve chilled and enjoy. You can keep the ceviche in the refrigerator for a few days, that way you have them ready for lunch or dinner.

Maggie Masala Powder recipe

 maggi masala powder | maggi masala e magic | maggi masala magic

Ingredients:

for masala e magic:

• ▢¼ cup coriander seeds
• ▢2 tbsp cumin
• ▢1 tsp fennel
• ▢¼ tsp methi
• ▢2 bay leaf
• ▢1 inch cinnamon
• ▢5 pod cardamom
• ▢6 cloves
• ▢½ tsp pepper
• ▢1 tbsp chilli powder
• ▢½ tsp turmeric
• ▢½ tsp ginger powder
• ▢½ tsp garlic powder
• ▢1 tsp onion powder
• ▢1 tsp aamchur
• ▢1 tsp sugar
• ▢½ tsp salt
• ▢1 tsp corn flour

for noodles tastemaker: <--- This is what we want

• ▢2 tbsp coriander powder
• ▢1 tsp cumin powder
• ▢1 tsp garam masala
• ▢¼ tsp turmeric
• ▢1 tsp chilli powder
• ▢½ tsp garlic powder
• ▢½ tsp ginger powder
• ▢1 tsp onion powder
• ▢1 tsp aamchur
• ▢¼ tsp pepper powder
• ▢1 tsp powdered sugar
• ▢½ tsp salt
• ▢1 tsp corn flour

Instructions

 

maggi masala e magic preparation:

• firstly, in a pan take ¼ cup coriander seeds, 2 tbsp cumin, 1 tsp fennel and ¼ tsp methi.
• also add 2 bay leaf, 1 inch cinnamon, 5 pods cardamom, 6 cloves and ½ tsp pepper.
• roast on low flame until the spices turn aromatic. cool completely and transfer to the blender.
• add 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp ginger powder, ½ tsp garlic powder, 1 tsp onion powder, 1 tsp aamchur, 1 tsp sugar, ½ tsp salt and 1 tsp corn flour.
• blend to fine powder making sure all the spices are well combined.
• finally, maggi magic masala powder is ready to prepare sabzi.

maggi noodles tastemaker preparation:

• firstly, in a small bowl take 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, ¼ tsp turmeric and 1 tsp chilli powder.
• add ½ tsp garlic powder, ½ tsp ginger powder, 1 tsp onion powder, 1 tsp aamchur, ¼ tsp pepper powder, 1 tsp powdered sugar, ½ tsp salt and 1 tsp corn flour.
• mix well making sure all the spices are well combined.
• finally, maggi tastemaker is ready to prepare noodles.

Protein Smoothie

•  Banana
• Dates
• Honey
• Milk
• Hemp Powder (3 Tbsp)
• Chia seeds (1 Tbsp) - Soak in water the previous night
• Protein shake powder (1-2 scoops)

pineapple rasam

https://www.jeyashriskitchen.com/pineapple-rasam-recipe/#google_vignette

Ingredients

• 3 tbsp pineapple chunks
• 2 finely chopped tomato
• 2 tbsp cooked dal
• 1.5 tsp rasam powder you can use sambar podi also
• 1 cup of water
• ½ tsp turmeric powder
• Salt as needed
• 2 pinches asafoetida
• 1 tsp ghee
• ½ tsp mustard seeds
• Few chopped coriander leaves
• Few chopped curry leaves

To grind

• 3 tbsp pineapple chunks
• 1 green chili
• 1 small piece ginger
• 2 cups water

Instructions

• In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, a small piece of ginger into a fine paste.
• Transfer this to a bowl and add 2 tbsp of cooked dal.
• Add 2 cups of water to this and mix everything well.
• Keep this dal water aside.
• In a sauce pan add finely chopped pineapple chunks (3 tbsp), tomatoes and add 1 cup of water.
• Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida and salt.
• Let this boil for 5-7 minutes.
• Now add the dal water to this.
• Add finely chopped coriander leaves and curry leaves.
• Let the rasam froths up.
• Do not allow this boil.
• Once it froths up switch off the flame.
• In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
• Once it splutters add this to the rasam.
• Pineapple rasam is ready.
• Serve with hot rice and any vegetable of your choice.

Lunch Paneer Sandwich

 

• ▢1 cup paneer/cottage cheese, grated
• ▢2 tbsp carrot, grated
• ▢2 tbsp capsicum, chopped
• ▢2 tbsp corn, Roasted
• ▢1 tbsp coriander, finely chopped
• ▢¼ tsp kashmiri red chilli powder
• ▢¼ tsp cumin powder
• ▢¼ tsp salt
• ▢2 tbsp tomato sauce
• ▢4 slice bread, white / brown
• ▢2 tsp  green chutney
• ▢2 tsp butter

Instructions

 

• firstly, in a large mixing bowl take 1 cup grated paneer.
• add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp boiled corn and 1 tbsp coriander.
• additionally, add ¼ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp salt and 2 tbsp tomato sauce.
• mix well making sure all the spices are combined well.
• now spread green chutney over a bread slice.
• furthermore, spread 2 tbsp of prepared paneer stuffing.
• cover again with bread slice spread with green chutney.
• now grill golden or toast on tawa by spreading butter.
• finally, cut half and serve paneer sandwich recipe.