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Posts Tagged ‘snack’

Chocolate-Date Muffins

In Recipes on 21 June 2014 at 1:10 am

Made with whole wheat, sprouted ragi and dates, these chocolate muffins are wholesome enough to have for breakfast!  Or any time of day – not to mention they are so easy to pack for travel.  Stun your friends at the next potluck.  When we saw Chef Disha proudly display her creation, we asked her Amma to share the recipe.

Basic Vegan Chocolate Muffins (recipe adapted from Veganosaurus)

Disha shows us how it's done.

Disha shows us how it’s done.

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Simple Snacks 2

In Recipes on 9 August 2013 at 6:39 pm

After the runaway popularity of simple snacks, here is a second set of simple snacks.   The first set of snacks used raw ingredients.

The snacks pictured below involve some cooking or include ingredients that aren’t raw, such as puffed rice (in the bhel) or bread (in the mango toast).   You can adjust the proportions to your taste.   For those who want more guidance, I have posted recipes for some of these such as Ragi and Hummous.

Simple Raw Snacks

In Recipes, What on 31 July 2013 at 3:00 pm
Rewa enjoys a fruit smoothie

Rewa enjoys a mango-banana smoothie

Watch this page, as we add photos of simple snacks that can be made in a jiffy.

These snacks may require cutting or blending but generally not cooking and are easy to prepare just-in-time, often with kids’ participation, lending a special sparkle to snacktime.  They are made of whole foods, usually raw.

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Quinoa Upma

In Recipes on 9 May 2012 at 3:51 am

Quinoa Upma
This Recipe comes to us from Meenal Amma in Rockville

1 cup quinoa
1 1/2 cups water
1 medium onion, chopped
1-2 green chilies, finely chopped
dash of jira (cumin seed)
handful of peanuts
salt to taste
juice of 1 lemon
handful of kothimira (cilantro), chopped

Bring Quinoa to a boil and simmer for 15 minutes – it should split up during the boil so you know its done.  You can also cook this in a pressure cooker or the EZ Cooker.
In minimal oil, saute onions, jira and peanuts till peanuts are brown but not burnt.

Add green chillies.  Saute lightly if desired.
Add boiled quinoa and salt.  Mix it up, squeeze in some lemon juice and top with kothmira.

Eat well 😉

Amma suggests:  Try walnuts in place of peanuts. 


Oatmeal Sabzi

In Recipes on 9 May 2012 at 3:49 am

Oatmeal Sabzi

Till I tasted this I had always had my oatmeal with bananas or other fruit and nuts.  The vegetables really do bring out a different side of the oats.  We usually use carrots, peas, and beans, but am curious how it would do with eggplant or okra.  Here is the recipe as told to me by  Somnath Baba in Boston:

Savoury Oatmeal with carrots and peas.
 Photo:  Balaji Narasimhan.


1/2 cup assorted diced vegetables
1 cup rolled oats
3 cups water
pinch of salt
dash of mustard oil (optional)


Bring water, salt and vegetables to a boil.
Add oats and simmer for about 20 minutes or till vegetables are cooked.
Drizzle with mustard oil for added zing!

Amma adds: EZ Cooker is wonderful for cooking oatmeal – never burns, never boils over!

travel snacks?

In What on 14 June 2011 at 3:24 pm
Khiyali tender coconut

The author’s daughter sipping nariyal-pani through a straw.

What all do you carry with you as snack or in between eats for toddlers when you travel?
– Mama of a 2.5 year old in Dallas

Try at Home: Enterprising Mama Sunita shares this recipe for a homemade Lara Bar.

In India: Refreshing tender coconut satisfies the munchies and quenches thirst. It is so great to find it at almost any bus stop, train station or marketplace.

Traditional travel snacks like khakra, tepla keep for a few days. Homemade cookies, muffins, or crackers are useful when a journey takes longer than expected. Don’t be put off by the subtitle, but I have gotten nice travel snacks from Bankeraika‘s

When they’re old enough, peanut butter is easy to carry around and one can get “whole wheat” bread nowadays in most food shops. I am not sure how whole it is, but it seems to be less empty than white. A bite of sandwich and bite of fruit like banana, chiku, orange, etc. makes jam unnecessary.

From hotels some options for the very young are: boiled potatoes, boiled carrots, raw tomatoes, idli, boiled chickpeas … sometimes we still order these when everything else on the menu is too spicy.

Things to stash in tiffin dabbas are: 1. puffed grains or rice cakes. 2. fresh fruit / veggies. 3. dry fruit like raisins, dates 4. nuts if they are old enough.

Insert nut in date after removing pit.  Use peanut, cashew, almond or any other nut.  Don't eat the clerodendrum!

Insert nut in date after removing pit. 


Simple Raw Snacks

Simple Snacks 2

Energy Bars


Basic Hummous

In Recipes on 25 December 2010 at 1:42 pm

“What do you eat hummous with?”
“With my fingers!”


Be the star of the potluck with this Basic Hummous

Soak and cook 1 cup garbanzo beans.  Drain, reserving cooking water.
Add & blend:
juice of 1 lemon (or lime)
1-2 cloves raw garlic  (3-4 if the cloves are small)
1/2 tsp salt
1/3 cup cold pressed olive oil
1/4 cup tahini, if you have it (I rarely do)
2-3 ounces of the cooking water (just enough so that it blends smoothly

Optional:  Garnish with chopped cilantro and sliced tomato or grated carrots.

Dip veggies,  spread on bread or rice cakes, stuff into pita, or roll into rotis.

Note: if you use canned garbanzo beans and wish to avoid residue of preservatives or additives (which may be there even if unlisted), drain the liquid and use fresh water when blending.  In case you use the liquid in the can, check if it includes salt and adjust the salt accordingly.

One cup dry beans becomes 2-3 cups after cooking. According to Serious Eats, if using canned beans, you would use 2 15-ounce cans in lieu of one cup dry beans.

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