What’s more beautiful than to start your day with a big stack of fluffy pancakes on your dining table…!!! Golden and soft, with the maple syrup slowly flowing through the stacks… how can you not be drooling?

Pancakes are everybody’s favorite, unless you have never tasted it. Well yea… my experience with pancakes really started a year ago around the time I moved to the US, and it was the very first “new” breakfast dish I heard about. Pancakes are not common in India as we have a different variety of breakfast dishes which are mostly vegetarian, and made with rice, pulses and wheat. But now, it is one of our favorite breakfasts…!

There are hundreds of different pancake recipes, and it’s so easy to make variations and try. This is a recipe which uses buttermilk, and I have read in many articles that buttermilk is a key element to bring in softness, not just for pancakes but also in cakes, breads & muffins. It’s an old fashioned grandma technique and it really works. You might get a bit apprehensive initially thinking about the sourness of buttermilk, but not only does it make the pancakes light, moist and fluffy, it also tastes awesome.

One key point while making these buttermilk pancakes is to not over-mix the batter, it may end up in hard pancakes. Those little lumps in the batter are just fine, and also make sure you pour the batter when the griddle is really hot.

Interested to try another version of pancakes? Check this out –>  Dutch baby pancake.

Enjoy, Happy Cooking…!

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Buttermilk Pancakes

Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup...!!

Course Breakfast

Cuisine American

Keyword buttermilk pancake, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Akhila

Ingredients

• 1 cup flour
• ¾ cup buttermilk
• 2 tbsp sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp melted butter
• Whipped cream, fruits, honey/maple syrup (serve)

Instructions

• In a bowl sift together flour, baking powder, baking soda and salt. Mix all the dry ingredients well.
• Take another bowl and add eggs, sugar, vanilla extract, butter and whisk in buttermilk.
• Add the above wet ingredients to the dry flour mix and whisk lightly. Do not over mix the batter, its fine to have a few lumps.
• While making the pancakes, heat the griddle, smear with butter /oil and pour batter into it when it is really hot (about ¼ cup batter).
• When the top side starts to bubble up, flip and cook the other side until it turns golden.
• Serve warm with whipped cream or honey or maple syrup or any fruit mix.

Notes

You can also use berries in this recipe, just fold it into the batter at the end of the third step.

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If you are a fan of chocolate, then you will definitely love this recipe of the day – Chocolate Granola. Oats, along with cocoa powder, almonds, and tiny bits of chocolate chips, takes this dish to a whole new level of yumminess…where regular granola recipes come nowhere close by! It’s both chocolaty and crunchy with all the goodness from nuts and fruits.

This recipe works perfectly for your meal prep days, especially when you’re looking to whip up a quick and simple breakfast. If you prefer it with a glass of hot milk, then it would taste quite similar to chocolate milk, and that’s something kids would also love. Maple syrup and brown sugar provides enough sweetness to this recipe, which is not overpowered by the chocolate chips. Add some fresh fruits, and you have a perfect healthy breakfast ready in no-time!

You can also serve this Chocolate Granola as a post-lunch or post-workout snack, just what you need to stay away from that unhealthy bag of chips and at the same time packing you with fiber and nutrients.

Pro – Tip: After baking the granola and tossing it with chocolate chips, clusters start to form as the melted chips begin cooling down and binding the granola. Once cooled, try not to break the clusters as that’s what makes this recipe soo yum! The clusters are airy, pack the right amount of chocolate, and are so flavorful that you can literally snack on it.

Since this is a basic recipe for chocolate granola, you can customize it to your likeness by adding nuts and dry fruits of your choice, switching maple syrup with honey, replacing chocolate chips with chunks… the options are endless!

Enjoy, Happy Cooking…!

Interested in more healthy oat’s recipes? Check these out:

• Easy Homemade Granola
• Berry Yogurt Parfait
• Healthy Nut Bars with Chocolate Drizzle
• Berry Oatmeal Crumb Bars

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Chocolate Granola

This easy 30-minute Chocolate Granola is made with simple pantry ingredients and is a perfect healthy treat for all chocolate lovers …!!

Course Breakfast, Snack

Cuisine American

Keyword breakfast, chocolate granola, granola

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Akhila

Ingredients

• 3 cups old fashioned oats
• ¾ cup sliced almonds
• ½ cup cocoa powder (unsweetened)
• ¼ tsp salt
• ½ cup coconut oil (melted)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup brown sugar
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a large bowl, mix the dry ingredients; oats, almonds, cocoa powder and salt.
• In a separate bowl, combine maple syrup, melted coconut oil, vanilla extract, and brown sugar, whisk well to mix properly.
• Now transfer the whisked wet ingredients into the large bowl containing the mixed dry ingredients. Mix all of it together.
• Transfer the mix to the prepared baking pan and level it evenly. Bake in the preheated oven for 30 minutes, stirring it halfway through the bake.
• Remove the pan from the oven and immediately transfer the chocolate chips onto the tray. Stir to mix, the chocolate chips will start to slightly melt within the warm granola.
• Once it cools, the granola will harden and form clusters. Pro tip: Do not break the clusters as the granola tastes best when clustered!
• Allow the granola to sit for 1-2 hrs. to cool down completely. Transfer to a closed air tight container and store up to 3-4 weeks at room temperature.

The post Chocolate Granola appeared first on Pepper Delight.

Summer is at its full out here in Missouri and we are enjoying every bit of that sunshine. With berries in season, it’s the perfect time to explore fresh and healthy berry recipes.

About this parfait; it’s a layered breakfast which is colorful, fresh, filling and soothing to your stomach! Yes…we are talking about parfait breakfast days. This simple 5 ingredient berry yogurt parfait is a light and healthy dish and has now become my new obsession.

Creamy Greek yogurt layered over berry sauce and crunchy granola makes a glass full of deliciousness which kids also enjoy. Including yogurt in your diet on a daily basis is really good for your health. The probiotics in Greek yogurt help to increase the good bacteria in your gut thereby enabling digestion, reducing bloating, and promoting better health.

The main advantage of this dish is that it’s a ‘make-ahead recipe’ and has endless options to customize. You can add a variety of fruits, like chopped banana, mango, & peaches, as your toppings. Also, if you’re not a fan of Greek yogurt, substitute it with regular yogurt. For the berry compote, if not strawberry feel free to choose your favorite berries, which also works perfectly for this dish.

Making granola at home is simple, check out my Easy Homemade Granola recipe here.

All the ingredients can be prepared, layered (except for the granola) and refrigerated in advance. Addition of granola as the last step helps to keep it crunchy and fresh, otherwise it will turn soggy & cold when placed on the berry compote for a while. And when it’s time to serve, top with granola and enjoy it as breakfast or as a healthy dessert!

Enjoy, Happy Cooking…!

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Berry Yogurt Parfait

A Creamy Berry Yogurt Parfait, layered with Greek Yogurt, Berry Compote, Granola and Fresh Berries! Perfect for a Healthy & Colorful Morning Breakfast …!!

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, breakfast, parfait, yogurt bowl

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 pack Greek yogurt (5.3oz each)
• ½ cup granola
• 1 cup strawberries (hulled and roughly chopped)
• 1 tsp lemon juice
• 2 tbsp sugar
• ¼ cup water
• Fresh berries (garnish)

Instructions

• For the strawberry compote: Combine strawberries, lemon juice, sugar and water in a saucepan. Cook on a medium heat, stirring occasionally. Once the strawberries are cooked, mash them to form a thick consistency. Cook for about 10-15 minutes until the sauce starts to thicken. Switch off the flame and allow it cool. The sauce will thicken once it is cooled down.
• For the granola: Refer my post https://www.pepperdelight.com/granola/
• Assembling the parfait: Into a serving glass, spoon greek yogurt as the base, then top with a layer of berry compote (2-3 tbsp), and then top with granola. Garnish with fresh berries.

The post Berry Yogurt Parfait appeared first on Pepper Delight.

It’s finally Summer… time to gear up for some Outdoor Grilling and Barbeque Parties! The weather is way too hot this year in St. Louis with occasional heat waves and so I’m just holding off from my outdoor grill dreams for a few more days, hoping the climate gets better soon. Till then, let’s chill…

Ok, so let’s talk about this Salad now! The “Simplest All-Season Salad” would be the right caption to describe this recipe. Romaine lettuce, cherry tomatoes, red onion and pan seared chicken in a creamy avocado sauce… makes it a delicious bowl in no time. The preparation is even quicker if you are using cooked chicken. Pan searing it actually allows you to cook the chicken directly and skip any pre-prep marination process, thereby saving time too.

And did I mention about the sauce? It’s the Best Flavorful Creamy Sauce ever! I am a big fan of avocado and here it makes a wonderful combination with Greek yogurt, perhaps an advanced version of guacamole I can say. And if you don’t prefer to loosen/thin it out as per the recipe, then it makes a great dip too; you can top it on burrito bowls, toasts n tacos, grilled chicken/veggies… literally, on everything.

This creamy avo sauce with crunchy fresh veggies and juicy moist chicken make it a perfect weeknight filling meal…!

Enjoy, Happy Cooking…!

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Pan Seared Chicken Salad with Creamy Avocado Dressing

Pan Seared Chicken with Garden Fresh Veggies tossed in a Creamy Avocado Dressing… Healthy & Hearty...!

Course Salad

Cuisine American

Keyword chicken salad, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 chicken breasts
• 1 tbsp paprika
• 1 tsp pepper
• 1 tsp onion and garlic powder
• Olive oil (as required)
• Veggies: lettuce, cherry tomatoes, red onion
• Salt (as required)

For the Avocado Dressing

• 1 avocado
• 1 garlic
• 1 tbsp lemon juice
• 4 tbsp Greek yogurt
• 3 tbsp olive oil
• cilantro leaves (a handful)
• 3-4 tbsp water (to loosen)
• Salt and pepper (as required)

Instructions

For the Avocado Dressing

• Blend together avocado, lemon juice, garlic, Greek yogurt, olive oil, cilantro, salt and pepper until smooth. Add water as needed while blending to loosen/thin the dressing to the preferred consistency.

For the Salad

• Pound the chicken breast into an even thickness using a mallet.
• Season the chicken with salt, pepper, paprika, onion and garlic powder on both sides.
• Heat a pan with olive oil on medium heat. Place the chicken breast smooth side down and cook for 6-8 minutes until it is golden brown.
• Bring down the heat to a low, flip the chicken and cook on the other side with a closed lid for 10 minutes.
• Turn off the heat and allow it to rest in the pan for 10 minutes before slicing.
• Slice the chicken and veggies, toss in avocado dressing. Serve immediately.

Notes

1. The avocado dressing can be refrigerated in an air tight container for 2-3 days.
2. To ensure that your chicken is cooked properly, the internal temperature of the chicken at its center should reach at least 165 degrees F.

The post Pan Seared Chicken Salad with Creamy Avocado Dressing appeared first on Pepper Delight.

Smoothies are an integral part of my daily breakfast, and I do switch to it often from my regular Indian breakfast dishes. I love flavored yogurt, and when travelling yogurt recipes would be my first choice for breakfast. Its light, filling, gives you a trouble-free stomach, and most of all… keeps you happy & pleasant (the scientific reasoning behind that is it decreases excessive cortisol levels in your body); at least that’s how I feel!

Discovering new flavors by combining different fruits and proteins is fun, sometimes difficult too. One of my all-time favorite combo is strawberry and banana with a liquid (yogurt, almond / regular milk). So, this time I thought to explore a strawberry, banana, peach, yogurt combination … and Oh Boy, it came out Wonderful!

Greek yogurt is a protein powerhouse and has many health benefits which make it a must to include in your daily diet. Due to its high protein and Vitamin B12 content, it can be substituted for meat, especially if you are a vegetarian. As a probiotic, Greek yogurt is considered to be more nutritious than regular yogurts.

In this recipe, the slight tanginess from Greek Yogurt blends easily with the fruity flavours and the hint of sweetness from honey. The end result?  A Smoothie Bowl – Pretty n Perfect for your Breakfast with all your Favorite Fruits, Nuts & Seeds…

Enjoy, Happy Cooking…!

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Strawberry Peach Yogurt Bowl

A Healthy and a Protein packed Breakfast with Strawberries, Peaches & Greek Yogurt! Begin your day with this filling Yogurt Bowl, topped with your Favorite Fruits n Nuts…!!

Course Breakfast

Cuisine American

Keyword breakfast, yogurt bowl

Prep Time 5 minutes minutes

Servings 1

Author Akhila

Ingredients

• 6-8 strawberries
• 1 peach
• ½ of a banana
• 5.6 oz/¾ cup greek yogurt
• 1 tbsp honey / maple syrup
• 1 tsp vanilla extract
• Pepitas (topping)

Instructions

• Blend all the ingredients until smooth. Top with sliced fresh fruits and pepitas. 

The post Strawberry Peach Yogurt Bowl appeared first on Pepper Delight.

I love to have something to snack in my pantry always. Well… who doesn’t? Keeping it healthy and tasty is the tough part, but if you have got all that sorted out, there you go… you have a winner dish for sure! So, it was my hunt for a winner that finally landed me onto these deliciously healthy berry bars; my love for crumble recipes combined with the idea for a snack, a perfect choice I would say.

This dish has a wonderful buttery crust, made with whole wheat flour and oats sweetened with brown sugar. Oats being among the main ingredients in this recipe, is one of the healthiest whole grain and a great source of vitamins, minerals and antioxidants. Unlike regular flour, I have used whole wheat instead, considering its benefits…but I can guarantee you that it doesn’t alter the taste a bit. You can also use your choice of fresh berries for the filling. These bars are crunchy and chewy at the same time, and seriously so addictive that you are not going to stop in one bite.

Keeping aside it’s health benefits, the preparation is even better. All you need are two bowls, one to mix the crust ingredients and the other to prepare the fresh fruits. And in no time your dish is ready!  This eggless snack is a great choice for kids & adults alike, perfect for any time of the day – breakfast, after-lunch, post work out, tea time, or even as a healthy dessert. And if you want to make your dessert fancy, just add a scoop of vanilla ice cream…Trust me, it would be heavenly!!!

Interested in more snack bar recipes? Check this out;

Healthy Nut Bars with Chocolate Drizzle

Enjoy, Happy Cooking…!

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Berry Oatmeal Crumb Bars

Crunchy n Chewy… Healthy n Easy… Irresistibly Delicious Eggless Berry Bars. Made with Whole Wheat, Oats, Strawberries and Blueberries…...Perfect as a Snack or as a Dessert!!!

Course Breakfast, Dessert

Cuisine American

Keyword berry crumb bar, crumb bar, healthy snack

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 bars

Author Akhila

Ingredients

For the crust

• 2 cups rolled oats
• 1¼ cup whole wheat flour
• 1 cup brown sugar
• 1 cup melted butter
• ¼ tsp salt
• ½ tsp cinnamon powder
• 1 tsp vanilla extract
• ¼ cup slivered almonds (optional)

For the fruit filling

• 4 cups of diced strawberries and blueberry
• 1 tbsp lemon juice
• 1 tbsp corn flour
• 2 tbsp granulated sugar

Instructions

• Preheat oven to 375-degree F. Line a 9x13 inch sheet pan with parchment paper extending it a few inches over the sides. Grease the pan properly with butter and set aside.
• In a large mixing bowl, combine whole wheat flour, oats, brown sugar, cinnamon powder, vanilla extract, melted butter and salt. Stir to mix together until it forms a crumble like texture. Divide the mixture and set 1 cup aside. Transfer the remaining to the prepared pan and press it gently with your hands or spatula to form an even flat base.
• In a separate bowl, toss berries with lemon juice, corn flour and sugar. Spread it evenly over the crust. Top with remaining crumble mixture and slivered almonds.
• Bake for 45-50 minutes or until the crust is golden brown and the fruit mix is bubbly. Remove from the oven and allow it cool in room temperature. Refrigerate for 1-2 hour before cutting into squares.
• You can refrigerate and store it in an air tight container for 3-4 days.

The post Berry Oatmeal Crumb Bars appeared first on Pepper Delight.

Are you a kale lover?

Well, I wasn’t until a year ago when I made this Kale Smoothie with Mango & Banana recipe, a Healthy Green Drink! From then on, I’ve lost my inhibition to this leafy vegetable and started exploring various dishes made with it across restaurants; be it in salads, soups, and so on. Slowly my taste buds started liking it and considering the endless goodness of Kale and its health benefits, I’ve decided to incorporate it in our daily diet focusing on staple foods like dal curry/lentil curry which is an integral part of Indian cuisine.

After quite some experimentation and trial-n-error with Kale, I finally have my perfect recipe by combining it with split pigeon peas (toor dal / tuvara parippu) and zucchini. This recipe is quite similar to Spinach lentil curry in its preparation, but it does taste different. Usually, grated coconut is not common in dal curries but I’ve added it to mine…Well, my Kerala roots are to blame for that I guess, right?

Dal to us all Indians is a Comfort Meal Heaven! You would be astonished by the countless number of dal recipes in every State in India! In fact, just a bowl of dal with hot steamed rice/roti is enough to bring a smile on any Indian’s face, and the perfect meal to satisfy your cravings on a chilly rainy day! This Kale and Zucchini dal recipe is a great way of adding greens and plant-based proteins to your diet. It’s easy, flavorful, power packed with all the goodness, and an insanely satisfying comfort meal.

Enjoy, Happy Cooking…!

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Kale and Zucchini Dal/Lentil Curry

Hearty, Vegan and Healthy - Kale and Zucchini Dal… made with Yellow Lentils and Coconut! The Perfect Comfort Food Heaven…!!  

Course Side Dish

Cuisine Indian

Keyword dal, indian, kale dal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup split pigeon peas / toor dal / tuvara parippu
• 3 strands of kale (almost 2 cups; stem removed, chopped)
• 1 zucchini (skin removed, cubed)
• 2 to matoes (chopped)
• ½ cup grated coconut
• 2 garlic cloves
• 1 green chilly
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 tbsp oil
• Water (as required)
• Salt (as required)

Instructions

• Pressure cook dal/lentils with water (just enough to cover the dal) and a little salt, for 3 whistles. Keep aside.
• Grind grated coconut along with garlic, green chilly, cumin seeds and turmeric, to a smooth paste.
• Add the chopped kale and zucchini along with the grinded coconut mixture into the pressure cooker and cook on a medium flame. Add ½ cup water if the dal/lentil mixture is too thick.
• In a separate pan, add oil and splutter mustard seeds. Add dry red chilies and chopped tomatoes, sauté on a medium flame until it becomes mushy. Add this to the boiling dal mix in the cooker.
• Reduce the heat of the cooker to a low and allow it to cook for another 5-10 minutes or until it starts turning thick. Check for the seasoning.
• Serve warm with hot steamed rice/roti/naan. Enjoy.

The post Kale and Zucchini Dal/Lentil Curry appeared first on Pepper Delight.

One of the newest additions to my Favorite Recipes collection – Quinoa Fried Rice, has become my latest crush! A total fuss free recipe with fewer ingredients, a zillion health benefits, and takes hardly 15 minutes to cook.

So, why Quinoa? Quinoa is high in protein, fiber, and minerals, and also a healthy substitute for rice. It fits perfectly with the Eat Healthy mantra of the modern world which although is dominated by salads, but quinoa makes a great low-calorie replacement to regular rice recipes.

Now, why Fried Rice? Well, to me it is the best possible way to clear your leftover veggies at home, but this time not along with rice, instead quinoa. Or if you are a parent worrying on how to make your kids eat veggies, this is your answer; it’s colorful, tasty, and of course loaded with all the good stuffs! Also, your customizing options are ample; add or replace with tofu, paneer, eggs, chicken or meat, as you like. I am sure you’re gonna love this dish if you are a fan of Chinese takeout dinner nights, like me.

There is no big list of sauces to this recipe, just two; Soya sauce and Chili Garlic sauce. I love using chili garlic sauce in my Asian inspired dishes, especially in stir fry and fried rice recipes.  You can substitute it with sriracha sauce, but I highly recommend Chili garlic sauce. Trust me… it tastes so damn good.

Enjoy, Happy Cooking…!

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Quinoa Fried Rice with Grilled Pineapple

Healthy n Nutritious Quinoa Fried Rice loaded with Veggies and Grilled Pineapple… A Perfect Rice substitute, Tastes way better than your regular Takeouts…!! 

Course Main Course

Cuisine Chinese

Keyword fried rice, quinoa, quinoa fried rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup quinoa (cooked and cooled)
• 2 garlic (minced)
• ½ of an onion (chopped)
• ½ cup green beans (chopped)
• 1 carrot (chopped)
• ¼ cup edamame / green peas
• 2 tbsp soya sauce / tamari
• 2-3 tsp chili garlic sauce / sriracha sauce
• 3 pineapple rings
• Salt and pepper (as required)
• 1 tbsp oil (olive / sesame / vegetable oil)
• ¼ cup green onions (chopped, garnish)

Instructions

• Cook quinoa according to package directions.

  OR

  Rinse the quinoa and drain. Combine quinoa with 2 cups of water and bring to a boil. When it starts boiling, reduce the heat to a low, cover and simmer for 15 minutes until the water is absorbed and germ has spiraled out.
• Heat oil in a pan on medium heat, sauté garlic until its fragrant. Add the chopped veggies (except edamame/green peas) and cook until the vegetables turn tender. Season with salt and pepper.
• Meanwhile on a grill pan, cook pineapple rings on medium heat, 5 minutes on each side, until they become slightly caramelized / tender. You can brush with a little oil / butter if desired. Remove from the pan and slice the rings into bite size pieces.
• Add cooked quinoa, edamame, soya sauce and chili garlic sauce, into the pan with cooked vegetables. Toss for 3-4 minutes to combine well. Add chopped pineapple slices, mix well and garnish with green onions.

Notes

1. You can use your choice of vegetables like bell pepper, snow peas, zucchini, broccoli, mushrooms, or corn, and also include eggs and any protein as desired.

2. Chili garlic sauce works best for this recipe, but you can substitute it with sriracha sauce.

3. This same recipe can be used to make fried rice with your choice of cooked and cooled brown/white rice.

4. You can refrigerate the prepared dish in an air tight container for up to 4-5 days.

The post Quinoa Fried Rice with Grilled Pineapple appeared first on Pepper Delight.

I love smoothies for breakfast…they are delicious, light, refreshing and of course easy to prepare on any busy morning. But I also prefer not to lose its goodness by compromising on the nutritional benefits & taste, for time. So, my solution… Chia!

Chia seeds have amazing health benefits. It is a grain free superfood, high in fiber, calcium, Omega-3, and a protein too. It’s high fiber and calcium content keeps you full for a longer time thereby controlling your appetite, and helping in weight loss. Chia is naturally gluten free, which makes it a great protein source for people with Celiac disease. In addition, it is found to boost your metabolism levels too.

In my home, chia is served as a smoothie topping, in puddings, and sometimes as an egg replacement (Yes, it works!). So, what does it taste like? Chia doesn’t have any taste, it’s basically a filler which easily blends with any core ingredient and at the same time packed with its own goodness. You can top it with yogurt, fruit puree, granola, nuts or fruits to make it taste even better.

The basic recipe of a chia pudding is extremely simple. All you need is to soak chia seeds overnight in any milk of your choice and a sweetening agent. The consistency of a chia pudding is a slightly thick, wobbly, gel like texture. There is hardly any recipe here for this dish, if you know the right ratio of chia pudding, you can top it with endless options.

Enjoy, Happy Cooking…!

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Chia Breakfast Pudding

Brighten Up Your Day with an Overnight Chia Pudding with Fresh Fruits and Nuts…!! Vegan & Refined Sugar free… a Quick Breakfast and a Healthy Dessert...!

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword breakfast, chia pudding, healthy

Prep Time 2 minutes minutes

Servings 3

Author Akhila

Ingredients

For chia pudding

• 1 cup almond milk
• 3 tbsp chia seeds
• 1 tsp maple syrup

For pink layer

• 4-5 strawberries
• 6-8 raspberries
• ¼ cup almond milk
• 1 tsp maple syrup (or more)

For green layer

• ½ cup frozen mangoes
• a handful of spinach
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

For yellow layer

• ¼ cup frozen mangoes
• ⅓ cup chopped pineapple
• ½ of banana
• ⅓ cup almond milk
• 1 tsp maple syrup (or more)

nuts and fresh fruits (garnish)

Instructions

• Start with the chia pudding ingredients by mixing them in a glass container until well combined. Allow it to sit for 5 minutes and give another stir to avoid any clumps and mix evenly.
• Refrigerate for 4 hours or overnight in a closed container. The chia seeds will absorb the milk and swell up.
• Once the chia pudding is ready, prepare the different colored fruit layers. Blend each layer’s ingredients together until smooth, and keep aside.
• When ready to serve, add a layer of chia pudding to the serving glass. Carefully pour the colored fruit layer mix over the chia pudding with a spoon.
• Top with fresh fruits and nuts, Enjoy.

Notes

1. Substitute almond milk with your choice of milk. You can also use regular milk if you are not a vegan.

2. Vary the amount of maple syrup used to meet your sweetness needs. You can also substitute maple syrup with honey, dates, or any sweetening agent.

The post Chia Breakfast Pudding appeared first on Pepper Delight.

Its Winter, pretty cold this year and a bad Flu season! I have been longing to write this post since a few months, and that’s when I fell sick and almost hit by a flu. This recipe was certainly my life saver and it was around that time I read about the food trends for 2018 and the importance of this super food in our daily lives. I guess that was my motivation and here I am back with my blog post; Turmeric!

Turmeric in India

The quintessential spice of Indian Cuisine – Turmeric! Also known as Indian Saffron, turmeric gained worldwide attention in the recent years after its popularity rose in the food industries of Western Countries. For us Indians, Turmeric is not just a spice… it has been an eternal part of our lives for centuries. Its sacred, holy, medicinal, a food ingredient, cosmetic… and the list goes on!

The Haldi/Turmeric Ceremony of marriages is one significant ritual in Indian weddings. The turmeric powder is mixed with water to form a thick paste and applied to the bride’s and groom’s face, as a blessing. It also symbolizes purification of the body and soul, protection from evil spirits, and of course a cosmetic to keep your skin radiant and glowing… it’s your big day and you need to stand out! Like I said, Turmeric is indeed a magical spice!

How to include Turmeric in your diet?

There are plenty of dishes and recipes globally which use turmeric. I would recommend everyone to include it in your daily diet, especially kids who are prone to weather related health problems. Here are some tips:

1. Check out Indian recipes; you will find plenty of dishes which use turmeric. Include it in your curries, roasted veggies, or soups… it’s a healthy food color alternative too.
2. Can be added in small amounts to your rice recipes, dips, and salad.
3. A good ingredient in your smoothies, just Brightens up your Day!
4. Try out turmeric tea, lattes or the basic Turmeric Milk, aka Golden Milk.
5. And the simplest yet healthy method of them all– Turmeric in a spoon of honey, taken on an empty stomach; the perfect Revitalizer to start you day with!

Incorporating black pepper with turmeric helps the active absorption of turmeric into your blood stream.

Health Benefits of Turmeric

Turmeric has been long used in Ayurvedic medicine, and has many medicinal and health benefits. A glass of warm turmeric milk with a pinch of black pepper is considered as a basic cure for common cold, and to catch a good night’s sleep thereafter. Many others:

1. Turmeric is believed to possess anti-cancer, anti-inflammatory and anti-oxidant properties.
2. It helps to maintain insulin levels, and is widely used in the treatment for diabetes.
3. It acts as a blood purifier, removing toxins from the blood thereby protecting the tissues and other internal organs.
4. Widely used in Ayurvedic medicine for treating osteoarthritis and rheumatoid arthritis. Its anti-inflammatory properties help to reduce joint pains and inflammation.
5. Helps in maintaining serum cholesterol levels, thus reducing the chances of cardio vascular diseases.

How to remove Turmeric stains?

One of the biggest problems with Turmeric is, it can leave nasty stains. In the kitchen, staining your countertops is inevitable, but removing turmeric stains can become one tricky task. Although there are many methods to clean it, the baking soda method has always been my life saver. Mix baking soda with enough water to form a thick paste, and apply to the stained area. Leave it for a few minutes, and then wipe it off with a clean cloth. Tadaa…its clean!

Turmeric milk is prepared in different styles in India and this is one such variation which has been used commonly in my family.

Stay Healthy, Enjoy !!!!

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Turmeric Milk

Course Drinks

Cuisine Indian

Keyword turmeric milk

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• Pinch of black pepper
• 2 cups milk of your choice
• Honey / maple syrup /sugar (optional)

Instructions

• In a saucepan, boil the milk with turmeric, black pepper and cinnamon powder. Once it comes to boil, lower the flame and allow it to simmer for 5 minutes.
• Strain the milk to a glass, add honey / sugar if desired. Enjoy hot.

The post Turmeric Milk appeared first on Pepper Delight.

Hello 2018… A New Year… A New Beginning…!

And I’m Starting this New Year with a single Mantra – Eat Healthy…!

One of the leading food trends of 2018 is sugar alternatives. So, let’s start with January on a positive note by avoiding that extra sugar which you don’t actually need, and still enjoy all the sweetness available from natural sources. Like these bliss balls for example, they are healthy, sweet and nutritious, totally a no-cook fuss-free recipe.

This dish is made by mixing different nuts, adding a sweetening agent like dates/chocolates/honey/maple syrup, and then rolled into little treats. It hardly takes 10 minutes to prepare with only 4 ingredients, and the best part is – you can customize it with endless choices. You can add hemp seeds, chia seeds, cocoa, chocolate chips, or your favorite nuts & dry fruits.

Moist n chewy, these bliss balls work best as a post workout snack, or as little treats to pop into kid’s lunch boxes, or even as an evening snack for that extra sweet craving. Store them in an airtight container and refrigerate, and they stay fresh and taste great for up to 2 weeks!

Enjoy, Happy Cooking…!

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Bliss Balls

Healthy n Naturally Sweetened, Gluten free n Vegan, Made with Nuts n Dates… a 4 Ingredient, Perfect after-meal Snack… Bliss Balls…!!  

Course Dessert, Snack

Keyword bliss balls, energy balls, healthy, snacks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16 balls

Author Akhila

Ingredients

• ½ cup cashews
• ½ cup almonds
• 8-10 dates
• ¼ cup shredded unsweetened coconut
• Pinch of salt
• Coating: shredded coconut, matcha powder, cocoa powder, grounded walnuts

Instructions

• If your dates are dry, soak them in water for up to 5 minutes to soften. Drain the water and set the dates aside.
• Blend nuts in a food processor until coarsely ground. Add shredded coconut, dates, a pinch of salt, and blend until they combine well and the mixture becomes sticky.
• Roll the mix into equally sized balls and refrigerate airtight for 20 minutes to allow it to set.
• To apply the coating, roll the balls in the coat mixture of your choice. Put a little mix on your palm and roll the balls one by one for a final finish.
• The Bliss Balls are ready to be served. For later use, store the balls in an airtight container and refrigerate up to two weeks.

Notes

1. If the mixture turns too moist, try refrigerating it for 30 minutes to firm up or add more grounded nuts or shredded coconut.

2. Roll them on your palm by moistening with a tiny drop of water so that the balls won’t stick to your hand.

The post Bliss Balls appeared first on Pepper Delight.

I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!

These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.

Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.

I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.

Enjoy, Happy Cooking…!!!

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Roasted Chickpeas Hummus Wrap

Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2-3 tbsp olive oil
• 1 tsp garam masala
• 1 tsp black pepper
• Salt (as required)
• Hummus
• 1 cucumber
• 1 tomato
• 1 red onion
• 2 tsp lemon juice
• Cilantro leaves (garnish)
• Pita bread

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
• Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
• Chop veggies and mix with lemon juice and salt. Keep aside.
• Warm pita breads in a pan or microwave/oven to make them soft.
• Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!

Notes

1. Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
2. For non-vegetarians, chicken or meat can be added as toppings and make a great combo.

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I know I have been preaching Tandoori recipes a lot lately! In fact my recent Tandoori Salmon recipe post turned out be such a hit among my family and friends circle, that I have become pretty obsessed with it. So, as I was finalizing my menu for this year’s thanksgiving holidays, I thought of doing an Indian version with all the masala flavours and aromas to rekindle my vacation memories back home. I did not do a turkey this year, as chicken being a perfect replacement for small family gatherings, suited mine as well.

So how do you like your chicken cooked; with a crispy skin or both charred and crispy? Well I always prefer the latter, and for sure when it’s with a tandoori marinade. Tandoori dishes have to be charred on the surface, as that tells that it has been cooked thoroughly in the clay oven. And no matter how burned the skins looks, the inside is soo moist n juicy. And when paired with mint chutney, it’s a match made in heaven!!

The secret to a moist chicken is the overnight marination in buttermilk. Buttermilk tenderizes the chicken and makes the meat soft and moist. So, plan your Thanksgiving cooking accordingly, with the prep a day in advance.

There is no better combination than Mint Cilantro Chutney for any tandoori dishes. It’s fresh n minty flavours perfectly blends with the smoky juicy textures, you can also serve with Saffron Rice, Naan/ Roti, and a yogurt salad for a full-fledged feast…

Enjoy!

Happy Cooking n Happy Thanksgiving!!!

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Tandoori Whole Chicken Roast

Juicy and Succulent Whole Roasted Chicken… Spiced in a Tandoori Masala & Served with a Mint Chutney…! Happy Thanksgiving…!!

Course Main Course

Cuisine Indian

Keyword tandoori chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 1 hour hour 12 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 whole chicken
• 2 tbsp oil

For the Tandoori Marinade

• ½ tsp turmeric powder
• 2 tbsp red chili powder
• ½ tsp black pepper powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger garlic paste
• ½ tsp cumin powder
• 1 tsp dried fenugreek leaves (crushed)
• ⅓ cup yogurt
• Juice of a half lemon
• Salt (as required)

For the Stuffing

• 1 lemon (make small slits on lemon)
• ½ inch sized ginger
• 2 garlic cloves

For the Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

For the Tandoori Chicken

• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Prepare the marinade by mixing all the ingredients of the Tandoori Marinade listed above, in a small bowl.
• Reserve a fourth of the marinade for basting later, and rub the rest generously over the chicken, inside its cavities, and gently under the loose skin.
• Refrigerate the chicken and the reserved marinade overnight, preferably 24 hrs.
• Before cooking the next day, take both out from the refrigerator and allow to sit at room temperature for at least half an hour.
• Preheat oven to 425 degree F.
• Stuff the chicken cavity with lemon, ginger and garlic. Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the a roasting pan/iron skillet greased with cooking spray.
• Bake for an hour and 12 minutes in total, basting it at 15 minutes intervals with the reserved marinade and dripping sauce from the chicken. Drizzle oil over the chicken after half an hour.
• Towards the end of the cook, check the skin for its browning/charring and measure the internal temperature of the chicken to reach 165 degree F.
• Remove from the oven and allow it to sit at room temperature for 15 minutes before serving.
• Dispose the stuffed ginger and garlic from cavity; squeeze the lemon (stuffed inside the cavity) over the chicken before serving.
• Serve with Rice, Naan/Roti, Mint Cilantro Chutney, & Salad.

For the Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.

Notes

1. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

2. Vary the amount of red chili powder and black pepper powder used in the tandoori marinade to suit your spice levels.

3. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Whole Chicken Roast appeared first on Pepper Delight.

“Avocados with a Sweet Tooth” is the new trend! It’s now in desserts, ice creams and smoothies! I know for those of you who haven’t tried it out, this might not sound tasty. But if you are ready to experiment, Trust Me… it’s a great add on to your smoothies. You won’t even feel its taste because it blends easily with the other fruits.

Avocados are a great source of healthy fats, anti-oxidants, and are a low carb plant food. It helps with digestion due to its high fiber content despite being creamy. Loaded with folate, and tons of nutrients n minerals, this magical fruit is pretty easy to incorporate in your diet with sweet or savory dishes.

Strawberries & bananas are always a winning combo for any smoothie recipe. Including Avocado to it makes the smoothie creamier and rich, adding volume to the drink. And drop in a spoon of cocoa powder, you have one delicious chocolaty dish.

This smoothie has become one of my family’s favorite smoothies, and is not only a good breakfast but also perfect for any time of your day. Top it off with your favorite nuts to give it that extra crunchiness… and there you go…

Enjoy…!

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Chocolate Avocado Smoothie

Start your Day with Avocado, Strawberries, and Banana in this Creamy Rich Chocolate Smoothie…!! A Fresh, Healthy n Delicious Breakfast in just 5 mins!

Course Breakfast, Drinks

Cuisine American

Keyword avocado chocolate smoothie, chocolate smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Akhila

Ingredients

• ½ avocado
• 1 very ripe banana
• 8-10 strawberries
• 1-2 tbsp honey
• 1 tbsp cocoa powder
• 1 cup milk (of your choice)
• ½ cup water
• Pistachios (garnish)

Instructions

• Blend all ingredients in a blender until smooth.
• Garnish with pistachios.

The post Chocolate Avocado Smoothie appeared first on Pepper Delight.

Tandoori dishes are an Indian Delicacy. They are spicy, smoky, packed with a mix of versatile spices & cooked to perfection, making them always a Winner Dish!! The word “tandoori” is not the name of any dish; it’s in fact a method of cooking. Tandoori refers to traditional Indian style baking/cooking in a tandoor oven, which is a cylindrical shaped clay oven, fired with charcoal or wood and can reach temperatures up to 600 degree F.

The marinade for a tandoori masala is a mix of different spices including garam masala, along with yogurt and lemon juice. The main meat/protein ingredient should be marinated in it for a few hours to absorb the flavors and tenderize. It is then cooked vertically using skewers in a tandoor or horizontally on a grill. The fat and juices from the meat drip onto the hot coal creating a smoky environment perfect for a tandoori recipe. The cooked dish would have a charred coating, but the meat inside would be tender with a distinct aroma from the smoked spices. Tandoori recipes are considered as one of the healthiest foods as it is fat free. Originally, tandoori dishes were a delicacy found only in the royal kitchens with varieties like in naan, chicken, lamb, fish, paneer and vegetables. Down the years it started trickling to restaurants and onto the streets, in fact tandoori dishes gained its widespread popularity through street food stalls, night markets, bazaars, and dhabas. It has also gained immense popularity throughout the world and is a well sought-after dish in Indian restaurants globally.

Having a traditional clay oven at home is not easy, but you can still cook a wonderful tandoori dish in a conventional oven using the right spices and grilling/broiling methods. For this recipe, the Salmon is marinated in a homemade masala and is kept for a few hours (overnight preferably), cooked on both sides and finally broiled until it is charred and smoked on the surface. This dish tastes best with a bowl of basmati rice mixed with fried raisins and cashews, and cucumber yogurt raita. The sweetness and crunchiness from the raisins and cashews, along with the cooler cucumber raita, complement the smokiness and heat from the tandoori salmon, creating the perfect balance of flavors.

Enjoy, Happy Cooking!!!

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Tandoori Salmon with Rice and Cucumber Raita

Salmon in a Yogurt flavored Tandoori Masala… Served on a bed of Fragrant Basmati Rice and Cucumber Raita…! Healthy n Delicious Protein meal. 

Course Main Course, Side Dish

Cuisine Indian

Keyword salmon, tandoori salmon

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Tandoori Salmon

• 6 salmon fillets
• 1 tbsp ginger garlic paste
• 1 tsp chili powder (add 1 tsp more if u like spicy)
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (crushed)
• ½ of lemon juice (squeezed)
• 3 tsp yogurt
• 1 tsp oil
• Salt (as required)

For the Rice

• 2 cup basmati rice
• 3 cups water
• Salt (as required)
• 1 tbsp ghee / butter
• ¼ cup cashews
• ¼ cup raisins
• Chopped fresh cilantro leaves (garnish)

For the Cucumber Raita

• 1 cucumber (peeled n chopped)
• 1½ cup yogurt
• Chopped fresh cilantro leaves
• Salt (as required)

Instructions

For the Tandoori Salmon

• Marinate the salmon with ginger-garlic paste, chili powder, coriander powder, turmeric powder, cumin, garam masala, fenugreek leaves, lemon juice, yogurt and salt for 4-5 hours (or at least 2 hrs).
• Preheat oven to 400 degree F. Line a baking tray with aluminum foil and spray cooking oil.
• Line the marinated salmon on the tray and bake for 10 minutes in the oven. Then turn up the heat to a broil and cook for 5-6 minutes until it starts to char on the surface.

For the Rice

• Wash and soak rice for 30 minutes and drain the water completely. Cook the rice in water and salt till the water is completely absorbed. Keep aside.
• In a small pan, add ghee and fry cashews and raisins until they are golden. Add to the rice and fluff with a fork, garnish with chopped cilantro leaves.

For the Cucumber Raita

• Mix everything together and adjust seasoning.

Notes

1. Make sure to keep an eye on the salmon while broiling to prevent it from burning.

2. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

3. The garam masala I have used has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Salmon with Rice and Cucumber Raita appeared first on Pepper Delight.

Quinoa was never on my favourite list until recently when a friend of mine prepared this recipe, and that changed my outlook to explore this wonder food. Trust me; it was a complete satisfying meal! And what threw me off was the simplicity of the dish; raw vegetables with no fancy sauces, just a simple lemon juice based dressing and it was Yumm!!

Before I indulge into the recipe, for those of you who do not know about this superfood Quinoa… it is considered as one of the healthiest food in this planet. The nutritional benefits of quinoa are endless; it’s gluten-free, high in protein (a great option for vegetarians), anti-oxidants, iron and magnesium. Quinoa cooks pretty fast than any other grains and is very easy to incorporate into your daily diet. You can add it to your salads, stir fries, and is also a healthy substitute to rice.

I have used all my favorite veggies in this salad bowl recipe. And YES, there is raw beetroot in this dish. Do you like raw beetroot? I prefer it mostly for my smoothies; check out my Beetroot Power Smoothie (its my fav!).  Beetroot is high in fiber, low in fat and high with anti-oxidants, whether it’s cooked or not.  Having raw beetroot in salad is intimidating at times, as many do not like its earthy smell. But pickling beetroot in lemon juice and salt helps to reduce its muddy taste and smell. In this salad you can use beetroot in many different ways, be it finely chopped/grated, cooked, roasted or even pickled.

Be creative, you can customize this recipe with your choice of fruits or vegetables. Adding nuts to your salad bowl provides hearty fats to your body; Almonds, Pistachios, Cashews are low calorie nuts which you can substitute for walnuts. Just keep in mind to use raw ones.

So enjoy this delicious colorful bowl of goodness!!!!

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Quinoa Salad Bowl

A Veggie Quinoa Bowl, loaded with Vegetables in a Zesty Cilantro Lemon Dressing… Simple, Healthy and Satisfying…!! 

Course Salad

Cuisine American

Keyword quinoa, quinoa salad, salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot
• 1 carrot
• 1 onion
• 1 bell pepper
• 1 cup quinoa
• 2 lemon
• 2 tbsp cilantro leaves (chopped)
• Walnuts (topping)
• Salt and pepper

Instructions

• Peel the skin of the vegetables, thoroughly wash and rinse to clean. Chop them into small bite sized pieces.
• Squeeze the lemons and add salt to it to prepare a pickle juice, soak the beetroot and carrots separately (to prevent mixing of color) in it for 4-5 hours.
• Cook quinoa according to package directions. Remove from the heat and allow it to cool for 15 mins. Fluff it with a fork.
• Prepare the dressing by mixing lemon juice, cilantro leaves, salt and pepper in a bowl. Whisk until smooth.
• Mix cooked quinoa with vegetables, pour the dressing, and toss to mix together. Let it stand for 30 mins.
• Top with walnuts and serve in a bowl.

Notes

1. Make sure you buy fresh beetroots and wash them thoroughly under cold water.
2. You can use beetroot in many different ways for this recipe; finely chopped, grated, cooked, roasted, or even pickled.
3. Substitute walnuts with low calorie nuts such as almonds, cashews or pistachios.

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