Eat Well. Feel Good.

Category: Recipes (page 1 of 4)

Natural Foods recipes and Videos

Eggless Chocolate Avocado Mousse Recipe by Australian MasterChef

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Eggless Chocolate Avocado Mousse
4 Ingredient Recipe of Easy Peasy Chocolate Avocado Mousse.
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
For Chocolate Mousse
For Plate Presentation
Course Sweets
Cuisine Contemporary
Prep Time 10 mins
Cook Time 10 mins
For Chocolate Mousse
For Plate Presentation
  1. Melt the chocolate in a double boiler.
  2. Add the coconut milk and mix.
  3. Add the soaked gelatin and mix. You can use 1 tbspn of powder gelatine if leaf is not available.
  4. Puree the avocados and add the puree to the mousse and blend together. You can add powdered sugar at this stage if you find it less sweet for your taste.
  5. Put the chocolate mousse in a piping bag made of butter paper.
For Plating
  1. Pipe the chocolate mousse on to a plate. Use a spoon dipped in water to gently flatten the top part and make a pillow.
  2. For Garnish Add cherry on top The raspberry. Put some chocolate pills Break and place the chocolate biscuit at angles. Springle beetroot powder.
  3. You can see the step by step plating technique in the video above. Now, Let's eat!
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How to make oil free Pakoras? Moras Pakora

Moras Pakora:

Miraculous Moras

This recipe is an interesting variation on the dal wada/ pakora. In this particular recipe the aim is to showcase this wonderful ingredient called the Moras bhaji/ Chiu chi Bhaji. This is a special leafy plant that grows in the marshy mangrove areas. Its speciality is its incredible resistance to salt content in the soil. This salt seems to permeate into the vegetable. The leaves are not flat but slightly swollen and juicy. Resultant taste is bafflingly salty, slightly sour and the texture of the leaf is crunchy almost like biting into salty chip. This appears for a very short period in the markets and we can owe this largely to the gujarati community that consume this leaf as a snack to compensate for their salt-less fast that they have to follow for periods upto 5 days straight. This keeps the salt cravings at bay.

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Moras Pakora
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
  1. Wash the dals until the water turns clear. Soak the dals in water for about 2 hours atleast.
  2. Drain, then grind it to a fine paste in the mixer with very little or no water.
  3. In a large wide pan. Heat some ghee, add the jeera, hing, green chillies, then add the mixture and add 2 cups of water. Keep stirring, on a medium-low flame and add the salt and the sugar and continue to stir with a flat spoon, making sure it doesn’t stick to the bottom. Don’t be tempted to add more salt, because of the saltiness of the moras will come through after baking.
  4. Do this for at-least 1 min. if it gets too thick before that, add water ½ cup at a time. The idea is to make sure that the dals cooks and doesn’t have the raw taste like batter.
  5. Usually after about 15 minutes of stirring, the ghee will start to separate from the mixture, and the mixture will have a slight shine. At this point give it a good stir, scrape the sides down and turn off the flame.
  6. Wash and pick the leaves and discard the stems of the moras bhaji. Roughly chop it up and mix it with the cooked batter. Spread it out and let it cool down till it can be handled.
  7. Preheat the oven to 200*C, grease a tray with very little oil, make tiny balls of the mixture and arrange them on the tray. You should get about 18-20 of them. Use some water or oil while shaping the balls if the mixture is too sticky. Ideally it should not be. Bake it at 200* for 5-7min then for another 10 min. on high to get the brown colouration and the crispness. The center will be slightly gooey, but the mixture is cooked completely even before baking so. Enjoy oil free guilt free binging on these pakoras.
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How to Make Oil Free Pakoras? Don’t Waste Cauliflower Stems SuperFood

It’s that time of the year, rains ruining your travel plans and messing up your laundry duties. We all need the warmth and feel good factor of bhajiyas and pakoras with chai but with all the goodness of no oil of-course. So I’ve come up with a few recipes to do just that.

Cauliflower stem and leaf pakora:

It’s the monsoon season, vegetable prices are soaring and one can’t afford to throw away any edible portion of vegetables especially when they are so expensive. Did you know the actual raw yield of a head of cauliflower is just about 55%. If you purchase 1 kg cauliflower for 63 rupees which is the prevailing rate. You are essentially dumping 28 rupees worth of perfectly edible cauliflower in the bin which is wrong on so many levels.

Making this cauliflower stem pakoras is incredibly simple and is sure to brighten up a gloomy monsoon evening. Best enjoyed with a cup of piping hot chai.


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Cauliflower stem pakora
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
  1. Wash the cauliflower, destem the florets and keep aside. We will not be using the florets. You may use the florets for your regular sabji or any other purpose. Once cut you can store the florets immersed in water for upto 24 hrs in the refrigerator.
  2. Roughly chop up the stems, leaves and the stalks. In rare cases the cauliflower comes whole along with the larger leaves that completely envelope it. Make sure you don’t include these as we want to make sure that the pakoras don’t have too much leafy content which will leach out water and not allow them to crisp up adequately.
  3. Once this is done put all of these contents in a blender and blitz the mixture till it is finely chopped up but not to a paste. Add some salt to the mixture, mix and keep it aside. The salt is added for seasoning ofcourse but also to ensure that the leafy portion lets of some of the excess moisture. Moisture being the enemy of crispyness.
  4. Meanwhile, prepare the batter and keep it aside. Keep water for boiling. Squeeze the blended cauliflower and drain the excess water. Now add it to the batter, check the consistency as mentioned in the ingredient list.
  5. Once the water is boiling, add the batter in small dolops either with a spoon or your hands. The batter will be sticky so keep a bowl of water handy so that you can quickly rinse your fingers before dropping the next pakora. The boiling process is to make sure that the contents of the pakora are cooked and it gives structure for us to be able to spread out on a baking tray. Poach for about 2-3 mins, drain and cool in the refrigerator. Cooling in the refrigerator will help in the drying out of the surface of the pakoras and help in the browning process in the oven.
  6. Grease a baking tray with 1 tsp of oil and spread it. Preheat the oven to 200*C, add the pakoras to the tray and bake. After about 2 mins, increase the temperature to max, around 250*C. You might have to turn them around slightly to achieve even browning.
  7. After about 5-7 mins it should be crispy, golden brown and ready. Serve hot with ketchup or sauce of your choice.
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How to make oil free Pakoras? Waterchestnut Pakoras (Singhada bhajiya)

Waterchestnuts are in season, with the rains come these decoratively arranged green jewels with a mellow ivory interior adorn the streets with numerous vendors selling them. Before we delve into making these beautiful waterchestnut pakoras, a bit about this seasonal super food.

Price point:

At 6o rupees for half a kg they aren’t exactly cheap. But their versatility and nutritional value outweighs this factor. It is a food that is consumed especially in times of fasting since it is a non-grain source.  It can also be converted into a flour (Singhada) and used much like regular flour.

Nutritive Highlights:

  • Potassium: Whats more, it is high in potassium and low in sodium, so it helps in the electrolyte balance in the body and especially beneficial for people with high blood pressure
  • Healthy Snack:Its incredibly helpful with satiety levels. 1 cup of water-chestnuts will only set you back 120 calories and is hence the perfect snack with instant energy.

  • Dietary copper: A lesser known fact is that it is rich in source of dietary copper which is required in organ and tissue functions not to mention stable oxygenation of blood.



Its crunchy texture will turn to a mellow slightly firm potato like texture after cooking. What better way to enjoy them as pakoras in these rains other than maybe popping them raw.

Print Recipe
Waterchestnut Pakoras (Singhada bhajiya)
Cuisine Healthy, Indian
Cuisine Healthy, Indian
  1. Wash and peel the waterchestnuts.
  2. Hand chop the waterchestnuts into small cubes. Avoid blitzing in the mixer as after the steaming process the waterchestnuts may turn mushy.
  3. Prepare the pakora batter. Check the ingredient lists for the consistency of the batter.
  4. Fold the waterchestnuts into the batter. Get a steamer running. You could boil the pakoras but after my first recipe with the cauliflower stems, I found that steaming them is a lot easier and they look a lot like golden cookies.
  5. After steaming them for about 2 mins. Grease a baking tray with 1 tsp of oil and place the steamed dollops.
  6. Bake it at 180* for 5-7 mins to begin with and then increase the temperature to max for another 2-3 min till the pakoras brown and crisp up.
  7. Serve hot with a sauce of your choice. Ideally some ketchup or coriander mint chutney.
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5 Terrific Super Teas for Good Health, Glowing Skin & Detox



For a few of us chai is just an excuse for gupshup. One might want to simply go for a long drive and sip on a hot beverage in this season.. Lovely weather, drizzling & the cool breeze perfectly compliment each other. Just the thought invokes the desire in you.. I can really go for one cup of tea now …;)

I dunk my biscuits & brun maska and enjoy chai the most. I would say quite a few Bombay-ities including my besties love this practice. Pakoras with chai is a humble combination.

The consumption doubles up during the monsoon season to keep us going.

Tea for Health – Super Teas

This beverage is almighty with its aiding properties.

One can simply brew them when you are on the go..
Here are my favorite, dip-dip, on-the-go Tea options

For Slow metabolism – Green Tea

Sleepless nights –   Chamomile

Nauseous –             Ginger Tea

Bloated-                   Peppermint

Cold-                         Elderflower

Stressed –                 Lemon grass

For Glowing skin one needs to detoxify

Detoxifying helps rid us of all the impurities in our system; it is critical to our current lifestyle. Our body stores toxins because of unhealthy eating habits & unhygienic food. So eliminating the toxins becomes imperative for one to become beautiful not just from within but from outside also. We are what we eat & drink. Above-mentioned infusions are for beautiful & healthy you.

Garam Garam Adrak wali Chai

My all time favourite and I don’t miss it for the world unless am travelling is my regular chai.

Here I boil water with ginger & lemon grass and reduced to 1 cup followed by 1 tsp of tea powder & milk. Since I don’t add sugar, I add jaggery powder straight to my cup to avoid splitting.

For most of you adopting the jaggery flavour might take time however, you can add sugar to the same & enjoy. I have switched to jaggery many years back since it’s a healthy form of sweetener & I any day prefer it over sugar. Besides, it has helped me maintained my weight over the years. Jaggery is a super food packed with essential nutrients, aids digestion, prevents blood diseases, improves the metabolism, treats chronic cough, is good for your skin & above all delays the sign of aging, What else does a woman want ..;)

History of Chai

I seriously think we should thank the Chinese emperor Shen Nung as Tea was accidently discovered by him. While he was siting beneath a tree his servant boiled drinking water, some leaves growing nearby blew into the water. The emperor, a renowned herbalist, tried this infusion, which was accidentally invented. As a result of this we now have tea. A Buddhist monk first introduced tea, in Japan.

These are many hearsay stories. But drinking tea is known to have started in China many centuries ago.

During our schooling, in history class we all might vaguely remember the mention of Tang Dynasty. It was during this time that tea became the national drink of China.

A writer called Lu Yu wrote the first book entirely about Tea when it became a favourite beverage. Tea drinking has become vital part of Asian culture.

Did u know, in the 17th century, because of its popularity & high tax on tea not everyone could afford it which led to smuggling of tea into Britain as it was strongly desired. Later the taxation was regularized for all to sip a cuppa.

Tea bags were another accidental invention by Thomas Sullivan in the nineteen hundreds when he sent tea in silk bags to his clients & they steeped the tea without taking it out of the bag! India & China exported tea extensively to England during the 1900s as it became the nation’s favourite drink.

In India & almost all Asian homes the first thing we offer to our guest is tea. This tradition reflects gratitude, humility, which appends warmth to the guest.

Different countries have different ways to infuse the beverage. My favourite is Adrak wali chai (Ginger tea). I simply adore my cup of tea & love to sip it at leisure.

It irritates me when I am disturbed while enjoying my tea. Yes, it sounds crazy but it is indeed one happy moment. I am very particular when it comes to my tea because I prefer it a certain way.

Only tea lovers will understand what I am saying here. It adds the zing to the beginning of the day.


Hope this amazing health beverage brings makes a big difference not just for your palate but for a beautiful & healthy you.

Cheers to hot chai…

Happy Monsoon



6 Reasons to EAT Desi Superfood; Jackfruit Vindaloo Recipe

Vegan Meat Curry

Jackfruit Vindaloo


Jackfruit is in season and much has been said about the sweet treat. But we are going to pay tribute to its meaty avatar, which is in the truest sense a desi superfood, the RAW JACKFRUIT.

#1 High Vitamin C Boosts Immunity

Jackfruit is loaded with nutrients including Vitamin C and other antioxidants. These nutrients help flush out toxins and are even believed to help us in fighting cancer. The vitamin C boosts our immunity.

#2 High Fibre for Better Digestion

There is high fiber content in jackfruit, especially in the seeds, this aids healthy digestion and an effective excretion keeping the gastrointestinal tract clean and healthy. It therefore prevents constipation.

 #3 High Fibre for Weight Loss

The high fibre in jackfruit helps you feel full faster and you remain satiated with a smaller quantity of jackfruit for longer than other carbs like refined flour.

#4 Good for Bones due to Magnesium and Calcium

Jackfruit is rich in both magnesium and calcium. In women specially, deficiency of magnesium and calcium at a later age can cause osteoporosis. Eating jackfruit will keep your bones healthy because it is rich in these minerals.

#5 The Ultimate Anti-diabetic Carb

Jackfruit has a very low glycemic index. It has an unusually high ratio of insoluble fibre content. This means that it releases glucose into the body at an extremely slow rate, by which time most of it has passed through the digestive system.

Most importantly has a high satiating value, which keeps you full. A much ignored fact being that it is 80% of water and vital to keep hydrated during the summer.

#6 Good for your heart

Jackfruit is loaded with minerals, vitamins and antioxidant properties. Jackfruit is packed with vitamin B6. Vitamin B6 along with B12 and folic acid may help reduce the rick of heart diseases.


Uses of Jackfruit – The Vegan Meat

A lot has been said about the meaty character of raw Jackfruit. It is also known as “the vegan meat”. When cooked right, raw jackfruit texture tastes like that of pulled pork. It is meaty and chunky, it can be used in Biryani, kebabs, tacos and vegan burgers as a healthy, vegetarian meat replacer. This largest tree fruit is very versatile, you can eat it raw and cook it like a vegetable, you can also eat it ripe as a fruit. As a fruit, it stinks a bit, but one can get used to that. Jackfruit is eaten fried like chips in Kerala, it is also dried and ground into flour and used along with wheat flour to make healthy bread.

How to Cook Jackfruit Vindaloo?

This recipe will surely satisfy your hunger for meat without actually having to eat mutton or pork. This is a classic vegan spin on the Pork Vindaloo, You can eat it with pac or even stuff it in tacos.There is just something special about pulled pork and Jackfruit is the perfect substitute to achieve this texture as it separates into long juicy fibres that are flavour neutral and soak up any flavour that it is cooked in. This recipe is going to leave you wanting for more.


Jackfruit Vindaloo Curry

Vegan Meat Curry – Jackfruit

Jackfruit Vindaloo:

jackfruit cleaned deseeded 0.5 kg
onion chopped fine 1 large
garlic paste 1 tbsp
ginger paste 0.5 tbsp
Cumin 2 tbsp
Clove 3 pc
Cinnamon 1 inch
black pepper 0.5 tbsp
Turmeric 1 tsp
kashmiri 7 no.
red wine vinegar/ goan vinegar 0.5 cup



Pretty often these days you will get raw jackfruit already cleaned. Make sure to keep the seeds aside. These can be soaked overnight and boiled and added to other curries. Cut the jackfruit into wedges from the center, outwards so that we can achieve that wonderful pulled pork consistency.

First, measure all the spices, roast it over a low flame for 4-5 minutes or until you get the aromas of the spices. After the spices are roasted, let them cool down. Meanwhile, chop one onion, fine. Prepare the ginger garlic paste or you can purchase a ready-made one. Blend the spices in a spice grinder to a fine powder.

Over a heavy bottom pan, heat about 3 tbsp of oil, add the onions, saute, then the ginger-garlic paste cook until light brown in colour, now add the powdered masala, about 2 tbsp of it. The rest you can save for later, now add the jackfruit pieces, just about cover with water and let the jackfruit simmer for 8-10 minutes. When the jackfruit is cooked, take the pieces out into a wide bowl or a plate and use a potato masher to lightly mash the jackfruit without breaking it completely.

In the pan, add the red wine vinegar to the remaining gravy and reduce the gravy until it becomes slightly thicker. Check for salt. After the jackfruit is pulled thoroughly, add it back into the gravy and let it cook for 10 to 15 minutes, or until it is fully cooked and absorbs all the delicious spice flavours. Serve it with pav or as a pickle on the side of a main dish.

3 Healthy Homemade Soups to warm your Soul

Healthy Homemade Soup

Healthy Homemade Soup

A much awaited monsoon brings immense thrill & excitement to everyone, right from the kids to the oldies. The happiness we feel when we embrace the first showers is immeasurable after the sultry hot summer. It spills freshness all around. It makes everything around so beautiful & green; an absolute pleasure for our eyes. Every being on the planet comes back to life and our spirits are at their peak.

I call it a ‘time to rejuvenate’…

Undoubtedly with the change of the season come flavors of the season.

No, I am not talking about that irresistible adrak wali chai with pakoras but soups to warm our soul!!!

As the weather takes a 360 degree turn, my throat becomes sore and my craving for hot liquids goes to the top of the list. For me, apart from relieving my sore throat it works as a great appetizer too. I love soups, I prefer it over any mocktail, soft drinks or any fizzy sugary drinks that come loaded with unnecessary calories. Believe me you can simply elude extra sugar each time you step out for a meal, it makes a lot of difference in the long run.

Soup is a versatile dish, which can be made with broth by adding any kind of meat, sea food, veggies or herb. Many soups are had for their health benefits as well as for the flavor and its revitalizing effects.

Asian soups bring flavors from the world on one table; from Thailand, Malaysia, Korea, China, Mongolia, Vietnam to the Philippines boast some amazing soups.

One can eat soup as a meal. I personally experienced this on my trip to Thailand.

What I observed is that people here start their day with their staple diet, a bowl of rice or some kind of soup with noodles & greens in it.

No matter what time you walk in any shops or malls you will see them truly savoring their meal to the core. They give importance to their meals and find no shame in taking time to savour it fully. No wonder every few meters you will find a food cart.

I have tried some simple Homemade soups which can be quickly made with any ingredients available at home, and the best part is that one can innovate with them as per the availability and stir up a delicious pot of soup.

This is a simple clear soup with few ingredients but will burst with flavor


Simple Clear Soup



Sweet corn

Bak choy



Chicken stock

Green chilies

Salt & pepper

Cilantro leaves

Simply sauté the finely chopped ginger, garlic & chilly in a wok. Then add in the chopped veggies. Sauté it for a min then add the chicken or veg stock depending upon your choice, then add salt & pepper, a dash of vinegar is optional.

I had added a tastemaker in my second variation which was good too but optional and garnish it with loads of cilantro just when your are about to serve.

And all it takes is 10 min. This soup is detoxifying. My husband doesn’t have a palate for veg soups but on my insistence when he tasted, vhe loved it and asked me to get one bowl for him too… 😉

Some other few favourite soups which I make often are

Chicken soup

1 whole chicken with bones


1 onion

1 carrot


Noodles (optional)

Available herbs at home Basil, thyme, parsley

Salt & pepper

5-6 cups of water

Add everything together into the big pot, cover & simmer it on low for an hour or so. Once all the ingredients are well infused with flavor gently remove the chicken on the pan. One can shred few pieces & add to it or serve it just as it is. Add some noodles too. It might get easier to convince little children for one bowl as I work this trick on my son as he is fond of noodles. This whole hearty soup made with fresh ingredients is simply delicious & excellent for cold & sore throat.


Paya Shorba

Paya soup known as ( Lamb Trotters ) I simply love it! It’s a fantastic soup packed with nutrients (calcium) & high on flavor. 


Lamb trotters (Well washed & thoroughly cleaned)

Ginger – 2 inch

Garlic – 10 cloves

Green Chilies- 5-6


Chickpea flour-1 tbsp. (optional)

Coriander leaves- sprig

Salt & Pepper- as per taste

1 tbsp. oil

Blend ginger, garlic & chilly paste and sauté in oil for a minute then add the lamb trotter’s bones to the pressure cooker & cook it for 5 whistles or 15 -20 min.

Once the pressure is released in another pan sauté lengthwise, finely sliced onions for 3 min then add the stock, trotters,1 tsp chickpea flour (optional) to the stock in a bowl first to prevent any clumps and then to the soup. Add salt & pepper. Garnish it with coriander leaves & serve hot.

Also adding little turmeric in the beginning & chopped curry leaves adds extra zing to the soup that’s how my mother would prepare.

When the bones are sautéed with ginger garlic chilly paste in oil it releases a fantastic aroma and the juices are well infused which brings out the best in a bowl.

A well noteworthy tip is including any sort of clear broth which is flavoured with a few spices and with your choice of veggies & meat, this will bring wholesome nourishment to your soul & body, which is very satisfying and packed with nutrients.


I hope you find these simple homemade recipes fun and easy to make. Now don’t waste any time, quickly indulge in making some hot soups with love and warmth, and serve it hot to your loved ones on a rainy evening.




15 Minute Protein Power Lunch Box Ideas – Amaranth for Vegans!

Wondering how to make this protein powerhouse called Amaranth a part of your daily meals? Don’t sweat it, we found 10 easy peasy recipes you can make with Rajgira in just 10 minutes! Amaranth will get you from Fat to Fit without burning a hole in your pocket this summer. It is a vegan protein powerhouse, which is cheaper than quinoa and loaded with vitamins and minerals. Read our article about the Benefits of Amaranth and 5 ways to cook with it everyday!

For now, here are some recipes that you might like.

#1 Amaranth Parathas

By Swaroopa on Nourishing Indian Food


Rajgira flour or freshly ground grain – 2 cups

salt according to taste.

Ginger, grated – 1 inch piece

Sesame seeds (til) – 1 tsp

Green chillies, – 2 ,finely chopped

Potatoes – 2 , boiled and mashed

Yogurt – 2 tbsp

Ghee – 1 tbsp + for applying on parathas

Fresh coriander leaves -2 tbsp ,chopped


Place ragjara flour in a bowl, I was not sure about the freshness of store bought flour, so made my own flour in a blender. The grain looks like a poppy seed. flour smelled like amaranth leaves. Mix in salt, ginger, sesame seeds and green chillies. Add mashed potatoes, yogurt, one tablespoon of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for an hour. Divide into small portions. Roll into balls. Dust with flour and pat into a round diskette on a dusted surface. Heat a tawa. Shallow fry the parathas on both sides applying ghee as required. Serve hot with yogurt. Amaranth or rajgara parathas with yogurt was our lunch today.It was a tastey and wholesome lunch :).You can also substitue yams for potatoes in this recipe.


#2 Amaranth Upma

By FlynCook


1 cup amaranth grains (optionally toasted)

1 small onion chopped

1 carrot chopped

1 large tomato chopped

Any other vegetables of choice such as peas, beans, potatoes

1-2 green chilli chopped

1 small piece of ginger chopped

a few curry leaves

1 tsp dry split yellow peas(channa dal)

1 tsp white gram or moong dal

1 tsp mustard seeds

1/4 cup cashews or as desired

1-2 tbsp oil

1-2 tsp ghee or butter


Add oil to the pan. Add cashews, channa dal, moon gal and mustard seeds and fry till lightly  brown. Add curry leaves, green chilli, ginger and onion and fry till the onion turns translucent. Add the rest of the vegetables and lightly fry. Add salt and 2.5 cups water and bring to a boil.

Set flame to medium low and continue cooking until the vegetables soften. Add the amaranth seeds and continue cooking until all the water evaporates and the grains are cooked, adding water if necessary. Add the ghee and mix well.

Serve hot. Makes 4 helpings.


#3 Mung Bean & Amaranth Salad 

By Flexitarian on Yummly


200 grams mung beans 

100 grams amaranth 

carrots (medium)

beets (medium)

3 tablespoons rice vinegar

1 tablespoon soy sauce

1 1/2 tablespoons sesame oil

1 tablespoon ginger (fresh grated)

1 tablespoon vegetable oil

1 teaspoon honey

lime juice

garlic cloves (crushed)

3 tablespoons coriander leaves (finely chopped)

2 tablespoons mint leaves (finely chopped)

2 handfuls peanuts (chopped)


  1. Heat some water in 2 separate saucepans.
  2. When boiling add mung beans to one and amaranth to the other. Cook according to packet instructions. Mung beans should be cooked in 15-20mins (make sure they still have a bite). Amaranth should be cooked in 15 mins.
  3. Drain separately. Add 1 Tbsp of rice vinegar to mung beans. Leave to cool for 15 mins or so.
  4. Make dressing by mixing together 2 Tbsp rice vinegar, soy sauce, sesame oil, vegetable oil, crushed garlic, grated ginger, agave syrup, lime juice.
  5. When mung beans and amaranth have cooled down to room temperature, mix together in a salad bowl. Add grated carrots, beetroot, chopped herbs and dressing. Toss well.
  6. Serve with chopped peanuts sprinkled on top.


#4 Amaranth n Green Tea Porridge

By BBC GoodFood


For the compote

8 dried apricots

25g cherries

2 tsp grated fresh ginger                

2 green tea bags

1 red skinned apple

4 tbsp fresh pomegranate seeds

For the porridge

85g amaranth

2 tbsp chia seeds

300gplain yogurt


  1. The night before having this for breakfast, put the dried apricots and cherries in a pan with the ginger shreds, pour in 350ml water then cover the pan and bring to the boil. Simmer for 10 mins then turn off the heat, add the tea bags and allow to infuse for 2 mins. Remove the bags and squeeze the excess liquid from them back into the pan. Rinse the amaranth in a sieve under a cold running tap to remove the saponins (natural compounds that leave a slightly bitter taste). Tip the amaranth into a small pan, pour in 325ml water, cover and set aside.
  2. The next morning, bring the pan with the amaranth to the boil, turn down the heat then cover the pan and cook for 10-15 mins until the grains are tender and the liquid has been absorbed. Stir in the chia seeds.
  3. Stir half the yogurt into the mix to make a porridge consistency and spoon into shallow bowls. Top with the remaining yogurt. Core and slice the apple into the compote and spoon on to the porridge and scatter with the pomegranate seeds.


#5 Amaranth Dosas & Waffle Batter

By AskAmma


1 cup brown rice
1 cup urad, whole or split, with black peel intact
1 cup amaranth
1 tsp salt

Instructions: Soak rice, urad dal and amaranth for 8 hours or overnight.  Blend into a smooth batter, add salt, cover and leave in a warm place to rise for 8 hours or overnight.  Batter should double in bulk and form bubbles.   Use the batter to make pancakes or waffles.


#6 Amaranth Polenta with Mushrooms

By Whole Grains Council


½ cup loosely packed dried mushrooms

1 tablespoon olive oil

¼ cup finely chopped shallots

1 cup amaranth

¼ teaspoon. salt

Freshly ground pepper to taste

1 tsp. chopped fresh thyme (substitute ajwain), plus more for garnish


  1. Bring water to a boil in a kettle, and pour 1 ¾ cups boiling water into a large heatproof glass measuring cup. Stir in the dried mushrooms. Cover and set aside until the mushrooms are soft, about 10 minutes. Chop any large pieces.
  2. Meanwhile, heat the olive oil in a heavy 2-quart saucepan. Add the shallots and cook for 1 minute. Stir in the amaranth. Add the soaked mushrooms and the soaking liquid, taking care to leave any grit on the bottom of the cup. Bring to a boil. Reduce the head, cover, and simmer for 15 minutes. Stir in the salt, pepper, and thyme.
  3. Continue simmering, covered, until the mixture is porridgy and the amaranth is tender, 10 to 15 minutes more. (Tender amaranth should still be crunchy, but shouldn’t taste hard or gritty.) Stir in a bit more boiling water if the mixture becomes too thick before the amaranth is done.
  4. Serve in small bowls with a sprinkle of thyme or ajawain on top.


#7 Amaranth Risotto with Mushrooms

By Fast Delicious Recipes Blogspot

1 cup dried oyster mushrooms
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
2 cups sliced mushrooms
1 tablespoon soy sauce
3 tablespoons sherry (Substitute Port Wine)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme, or to taste


Put the dried oyster mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the oyster mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the oyster mushrooms. Reserve the oyster mushrooms and the liquid separately.

In a heavy bottom pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.

Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.

While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry (or port wine) and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.

Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.


#8 Amaranth Crusted Chicken with Roasted Peppers

By OxygenMag


2 boneless, skinless chicken breasts

1 cup bell peppers (red, green, yellow)


Juice of 1 lemon

4 tsp. olive oil

1 Tbsp mustard paste

2 tsp. fresh garlic, minced


6 Tbsp. amaranth seeds

Olive oil spray

Pinch sea salt and pepper


  1. Cut chicken into thirds to make 6 pieces. Flatten to ½-inch thickness, then place the pieces into a large Ziploc bag.
  2. Rinse bell peppers, let drain and set aside.
  3. Whisk marinade ingredients and add to bag with chicken. Shake to coat and let soak for 10 minutes.
  4. Prepare crust: heat a skillet over high heat until it becomes very hot. Add 2 tablespoons of amaranth seeds into the skillet and cover with a lid. Shake the skillet until all the seeds have popped, about 20 seconds. Remove seeds from the skillet and repeat 2 more times. Set aside in a bowl.
  5. Roast peppers: preheat oven to 400°F. Spray a cooking sheet with oil and place peppers on top. Spray with oil and season. Bake in the oven for 15 to 20 minutes, turning to brown evenly.
  6. Cook chicken: sear on a skillet set on medium-high heat for 2 minutes on each side, until lightly golden. Cover with a lid, lower heat, and cook for 2 more minutes. Remove from pan and place into a bowl with popped amaranth; coat evenly on both sides. Serve with roasted peppers.


#9 Mango Turmeric Amaranth Parfait

By Nirvana Cakery


Amaranth layer:

2tbsp raw amaranth (3/4 cup once popped)

Coconut layer:

125g coconut yoghurt (1/2 cup)

60ml coconut cream (1/4 cup)

Mango turmeric layer:

1 large mango

1″ fresh turmeric

½” fresh ginger

¼tsp cinnamon


coconut flakes


Heat up deep medium size pot and lower the temperature to medium. Add 1tbsp of amaranth and stir or toss continuously until most of the grains have popped. It’ll look white once ready and only takes few seconds, don’t let it start to brown. Scoop into a bowl and repeat with the next 1tbsp of amaranth. You will need only 2tbsp for the recipe, but I recommend to make more and save some for later. It’s messy and expect some of the amaranth to come out of the pan. You could use lid if you like, but I find it’s difficult to keep an eye on it once covered. Experiment with what works best for you.

To make the coconut layer simply whip coconut yoghurt with coconut cream and set aside.

To make the mango layer, peel and slice mango, turmeric and ginger. Add everything into blender with the cinnamon and blend until smooth. Taste if it’s sweet enough for you, if not you can add 1tsp of your favourite sweetener.

To assemble prepare 2 small serving glasses. Spoon 2tbsp of amaranth into the glass, top with 2tbsp of coconut yoghurt and 2tbsp of mango puree. Repeat with another layer. Top with coconut flakes or any other toppings of your choice.

#10 Protein Power Lentils & Amaranth Patties

By Gourmandelle


1 cup red lentils

½ cup amaranth

½ cup chopped fresh parsley

1 onion, diced

2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)

½ cup breadcrumbs (GF)

some sliced black olives (optional, but recommended)

salt and ground pepper, to taste

some oil


  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add red lentils and amaranth in a pot. Cover with water and boil for 15 minutes. Strain them.
  3. Put them in a large bowl and blend in all the other ingredients, except oil. If the composition is too moist, add more breadcrumbs. The patties should be easy to form.
  4. Heat some oil in a non-stick frying pan.
  5. Make the patties – 1 Tbsps per patty.
  6. Fry them 2 minutes on each side.
  7. Put the amaranth patties on a plate covered with a paper towel, in order to absorb all excess oil.

Much has been said about the miracle grain quinoa, but we don’t need to look so far for the ideal super grain when our humble Amaranth is double the power at one fourth the price! Let’s face it healthy foods are becoming increasingly expensive so before we delve into the awesomeness of eating Amaranth let me tell you, this is something that you and I can buy without worrying about next months rent. Read More here..


GET SEXY WITH SUPERGRAIN AMARANTH – Check out the Amazing Benefits here 


Creative Popsicle Ideas

Here’s how you can try some fun ideas to make your own creative popsicles with fruit juice, fruit and cream. You can also use yogurt or banana for body and honey for sweetening.

Let your inner child play..!

Freeze 3/4 mould with watermelon juice for four hours, then layer litchee juice on top, freeze, then top with kiwi juice and freeze
Dot watermelon part with black food colour


Use Peach pulp, cut up peaches, cream and honey
Freeze overnight


Strawberry Yogurt Pops
Freeze Crushed Strawberry
Yogurt and honey overnight
Coat with muesli or nuts



Fruit Juice Popsicle
Freeze Orange, cranberry and grape juice in popsicle moulds overnight

Print Recipe
Creative Popsicle Ideas
Course Sweets
Cuisine Contemporary
Course Sweets
Cuisine Contemporary
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3 Creative Ideas for a Superfood Smoothie Bowl

Here is a Step by Step procedure on HOW TO MAKE A BASIC SUPERFOOD SMOOTHIE BOWL

You can use 3 smoothie recipes from the video below to create your own superfood smoothie bowls!!


3 Creative & Fun Smoothie Recipes in this Video

Watch Here


Print Recipe
Basic Smoothie Recipe
Use this basic recipe with a combination of flavours of your choice for a perfect superfood smoothie.
Course Breakfast
Cuisine Healthy
Prep Time 10 minutes
Course Breakfast
Cuisine Healthy
Prep Time 10 minutes
  1. Blend all together into a thick, smooth paste.
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