Saturday, April 30, 2016

Spinach Avocado Chutney / Dip

Spinach Avocado Chutney / Dip
Our Indian food always has a lot of accompaniments - chutney, raita, papad, salad, pickle. Chutneys are smoothly grounded paste of different vegetables, fruits, nuts and spices. Green coriander mint chutney and coconut chutney are my favorites. We like to have chutneys almost with every thing - paranthas, pakodi, idli, dosa, samosa. 

So, I use different combinations to make chutneys healthier and tastier. Spinach Avocado Chutney is healthy and tasty, as well as it can be used as a dip like hummus. It is a great combination of good fat (Avocado and Cashews), Vitamin C (Lemon), Iron and Calcium (Spinach).

1 bag of spinach leaves 10 oz
1 medium Avocado
1 cup cashews
1/2 lemon
2 medium size green chillies
Salt as per taste
Water 1/2 cup + as needed

  1. Soak the cashews in 1.5 cups water for at least 1 hour. When cashews are softened, put them in a blender and make a smooth paste with help of little water.
  2. Add avocado, green chillies and little water, blend it till it is a creamy mixture.
  3. Add spinach in 3-4 batches depending on the jar size and keep adding little water to blend it smoothly. When all spinach is done, check the smoothness, if you want more smooth, add little bit more water (1/2 tbsp) and blend it.
  4. Add lemon juice and salt as per taste, blend it. Adjust lemon and salt according to your taste. 
  5. Store it in the refrigerator. It will be good for 2 weeks.

Sunday, April 17, 2016

Chocolate Chia Pancakes

I have already posted different kinds of pancakes recipes - Pink Pancakes, Banana Pancake, Cooked Daal Pancake and Hidden Greens. But Chocolate Chia pancakes are the best. My kids liked the chocolate flavor in the pancakes.


2 cups Brown Rice Flour
2 Eggs
1-1/4 cups Coconut Milk
2 tbsp. Agave Syrup
2 tbsp. Cocoa Powder
1 tsp Chia Seeds
1/8 cup Slivered Almonds
Coconut oil to cook
  1. Beat the eggs in the medium size bowl.
  2. Mix thoroughly brown rice flour, agave syrup, coconut milk and prepare smooth pancake batter. Stir in chia seeds, cocoa powder , slivered almonds and mix them.
  3. Add salt, pepper and all the veggies.
  4. Preheat the oven for 350 degrees. Fill lightly greased muffin cups ¾ full with the omelet batter. Bake at 350 degrees for 20 minutes. Serve them hot.

Sunday, May 31, 2015

Baked Omelet Muffins / Egg Muffins

Baked Omelet muffins are the best ones for the breakfast. Recipe is very simple but healthy. Baked because we are baking in the oven; Omelet because we are using same recipe which we use for omelet; and muffins because we are using muffin pan to bake. Healthy because we are using very little oil and only to grease the pan; and also we have used lot of vegetables.


6 Eggs
1 cup of mixed vegetables finely chopped (Onion, tomatoes, collard green, green chili, broccoli, capsicum, carrots and sweet peppers)
Salt and black pepper as per taste
  1. Beat all the eggs in one bowl.
  2. Add salt, pepper and all the veggies.
  3. Preheat the oven for 350 degrees. Fill lightly greased muffin cups ¾ full with the omelet batter. Bake at 350 degrees for 20 minutes. Serve them hot.

Applesauce Chocolate Chips Muffins

Applesauce muffins are my favorite. My son loves them and I put these muffins into his lunch box. I have developed this recipe from the recipe for muffins using regular flour. And few friends asked me to bake these muffins for their kids.

2 cups Brown Rice Flour
1 cup Xylitol
1 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil
1 egg, beaten
1 cup unsweetened applesauce
1/8 cup chocolate chips
1/8 cup raisins
  1. Combine brown rice flour, cinnamon, ground cloves, baking soda, salt in the bowl. 
  2. Put the oil and xylitol in separate bowl and mix it till it is creamy. Mix egg and applesauce till it is smooth.
  3. Stir in dry ingredients and mix it till smooth batter.
  4. Fold in the chocolate chips and raisins into the batter.
  5. Fill lightly greased muffin cups ¾ full. Bake at 350 degrees for 25 to 30 minutes.