Rotimatic: A “Robot” Roll

Make Fresh Hot Roti with a Machine

 

Fresh Hot Roti

The Rotimatic is tradition meets technology: it’s the perfect baking assistant for the millennial generation.

I just tried a roti from a Rotimatic and I was pleasantly surprised with the taste.

The machine leaves the bread a little thicker than handmade roti. Yep – no machine can replace a mother’s handmade meal! But this machine comes close.

It’s not cheap, but worth the cost. And it comes with plenty of advantages: it uses little oil (which makes it healthier), allows you to pick the type of flour, and makes all kinds of roti. In the mood for pizza? Want a burrito? What about a quesadilla? The Rotimatic rocks the roll! Any kind of roll!

If you’re looking for a handmade recipe, I have those too. Check it out here.

How to sprout Mung Beans @ home

 

Anyone who maintains a vegetarian lifestyle probably gets asked the same question over and over again: where do you get your protein? Often, the answer is, “beans!”

Mung beans make a great addition to a vegetarian diet – they’re light on the stomach and filled with nutrients. They’re used in weight loss because of their high fiber content (they fill you up, not out). They also have quite the reputation….

In Chinese medicine, mung beans are known for their anticancer properties. They reduce inflammation, which scientists now believe is a main cause of malignancy.

Ingredients:

  • 1 cup mung beans
  • 2 tsp. oil
  • pinch of asafoetida
  • 1/2 tsp. turmeric
  • 2 tsp. grated ginger
  • 1 tsp. of black salt
  • 1/2 tsp. regular salt
  • 1 tsp. lemon juice
  • 1/2 tsp. chili pepper

How to prepare:

  1. Pour 1 cup of mung beans onto a plate. Check for stones.
  2. Wash mung beans very thoroughly (four to five times in a warm water).
  3. Fill water in a bowl 2 inches above the beans.
  4. Let it soak overnight.
  5. In the morning, wash beans thoroughly without touching them. Drain the water completely.
  6. Place inside an airtight container.
  7. Turn container onto its side.
  8. Let sit for 24 hours; you will see sprouts coming out. They’ll become more multiple.
  9. After 24 hours, the sprouts are ready.

You can also prepare mung beans with stir fry. To prepare in this manner take the following steps:

  1. In medium saucepan,  heat oil.
  2. Add asafoetida, turmeric, and chili flakes.
  3. Add washed sprouted mung beans, the seasoning, and two tablespoon water.
  4.  Let it sizzle then add lemon and stir.
  5.  Healthiest item on the planet is ready! Enjoy!

For spicy mung beans, check out our recipe here.

Mung beans are filling – they take care of hunger. And they’re so nutritious, they might keep you younger.

Raw Strawberry Pie

Image result for raw strawberry pie

Usually, I have a hard time coming up with healthy dessert when I teach vegan cooking classses.

Once you try this you will love the taste of strawberry pie with nutty taste!

Pie doesn’t have a reputation for being healthy until now! The Raw Strawberry Pie is a dessert you don’t have to desert!

Time to prepare: 6 hours, including set time

Yield: 6-8 servings

Vegan Recipe:

  • Crust Ingredients:
    1 cup raw pecans
    3/4 cup raw walnuts
    1 cup (packed) pitted dates
    ¼ tsp sea salt
    1/4 tsp cinnamon
  • Filling Ingredients:
    3 cups strawberries
    ¾ cup raw cashews
    4 tbsp. maple syrup
    1 tsp. lemon juice
    1 banana
    Dash of salt

How to Prepare:

1. Place the crust ingredients in a food processor and blend until crumbly enough that the mixture holds itself together.
2. Place the mixture into a pie plate and press into pan.
3. Place the filling ingredients in a blender and puree for one minute or until smooth
4. Pour the filling onto the crust and cover with plastic wrap.
5. Set in the freezer for five to six hours.
6. Remove 20 minutes before serving.

This strawberry pie is a nice summer treat. Embrace its wellness as you beat the heat!

Enjoy this yummy treat in a picnic! It is perfect to take along.

Recipe courtesy of Jennifer Keeler.

How to use Chickpea Flour in your Recipes

Chickpea flour Besan

Chickpea flour is made from dried garbanzo beans. It is also known as gram flour and popular as Besan. This magic flour is a staple in Indian, Bangladesh and Pakistani cuisine. It is readily available in Indian stores. Now it’s gaining popularity in the western world as well.

Chickpea flour is a very versatile ingredient, always happy to lend a hand any time you ask. But its flexibility isn’t the only perk: it’s also packed with protein. This is good news for vegetarians, as diets without meat can easily be without adequate protein too.

Protein is one of the essential building blocks of body tissue – it provides both nutrients and fuel. In short, it’s something that’s vital to survival. But chickpea flour’s high percentage of protein isn’t the sole reason this dish is marked by wellness: it’s very low on the glycemic index as well.

Chickpea flour can be used for a variety of dishes. In desserts and snacks, it can be used as a thickening agent. In can also be used to add flavor and filler to vegetable recipes: it adds a nutty taste.

You can: whisk it into a  batter, toast it inside a dry skillet, add it to veggie burgers, or make things like pancakes. You can also create your own uses!

Get a taste of this link for more information.

If you’re looking for ways to use it in traditional Boondi, try here.

www.thevegfusion.com

Sweet Boondi

If you’ve got a hankering for onion pakora, go here.

If you’re in the mood for Gujarati kadhi soup, mosey on over here.

If you’re craving Khandvi-Dahivadi, you’ll learn the technical recipe here.

Recently a French chef discovered chickpea juice whipped into foam called aqua faba. It is used in desserts instead of eggs (and it provides similar protein). This is the missing link in Vegan food.

Chickpea flour has many talents – there’s little it can’t do. So add it to your delicious dishes (and get some protein too!).

 

 

Healthy Mediterranean Salad for Spring

 

Traditional seven layer dips are staples of BBQs and other types of get-togethers. But they’re also filled with things that aren’t exactly great for you – like lots and lots of sour cream. The Greek Seven Layer dip is a good alternative for anyone looking for a healthier option.

The Mediterranean diet is well known as one of the healthiest around. This dip celebrates that, offering you wellness in tiers.

Time to prepare: 2 hours, 20 minutes
Yield: 4-6 servings

Ingredients:

  • 2 cups of Greek yogurt (if vegan, use vegan Greek yogurt)
  • 1 tsp. dried dill weed or Greek seasoning (this seasoning is found in specialty stores)
  • 3 cloves garlic, minced or pressed
  • 1/2 cup hummus (of course!)
  • 1 tbsp. fresh lemon juice
  • 1 cup seeded, diced cucumbers
  • 1 cup seeded, diced tomatoes
  • 1/2 cup chopped Kalamata olives
  • 1/3 cup chopped scallions
  • 1 cup crumbled feta cheese
  • Pita chips, chopped vegetables, or flatbread

How to prepare:

  1. In a bowl, combine yogurt, dill weed or seasoning, lemon juice and garlic. Mix until the liquid is light and fluffy. Then spread into the bottom of a shallow baking dish.
  2. Spread a layer of hummus on top of the yogurt. Then create the rest of the layers in the following order: cucumbers, tomatoes, olives, scallions, and feta cheese. Cover the pan with a plastic wrap and chill for 2 hours.
  3. Serve with pita chips, chopped vegetables, or flatbread.

This layer dip is a summery treat. Forget the Snow Cones and, instead, go Greek.

Recipe courtesy of Jennifer Keeler.

 

 

Quick Stir Fry Noodles

 

Asian Noodles

From college students to parents, noodles are a staple of dinner. There’s a reason for this: noodles are easy! If you can boil water, you can prepare pasta. And you don’t need to plan ahead: this is the perfect on-the-go dish for on-the-go people.

The Quick Stir Fry Noodles offer the ease of plain noodles but with a little something extra. The ingredients amp up nutrition and provide a well-rounded feast full of flavor. It’s a dish so good your kids will eat their veggies without hours of protest.

 

Time : 30 minutes  Serves : 4

Ingredients:

  • 8 ounces of noodles – any kind can be used from spaghetti to quinoa-based
  • 1 tbsp olive oil
  • 1 cup sliced white cabbage
  • 1 cup sliced red cabbage
  • 1 zucchini, diced
  • 1 yellow squash
  • 1 red bell pepper, diced
  • 2 tbsp of reduced sodium soy sauce
  • 3 cloves of garlic minced
  • 1 tbsp of Sambal Oelek chili sauce
  • 1 tbsp fresh grated ginger
  • 1 bunch scallion
  • 1 cup tofu cubes, sauteed

 

spring veggies

How to prepare:

1. In a large pot of boiling, salted water, cook pasta according to package instructions. Then drain well, rinse with cold water, and set aside.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add ginger, scallions, cabbage, squash, zucchini, and bell pepper.

4. Cook and stir frequently until tender.

5. Add chili paste and soy sauce, then stir.

6. Serve immediately.

7. Garnish with cilantro and crushed peanuts.

This dish is great when you need to be fast. It’s full of fine flavors and good health that lasts!

 

Enjoy!

 

Saute’ Veggies

 

 

Misti Sandesh

Misti Sandesh

Misti Sandesh is a dish made with milk and sugar (we know, we know, we had you at sugar!). It’s popular all over India and used as a celebratory dessert. But it’s not limited to parties and feasts – it’s perfect for anytime you want something sweet without too much effort.

This paneer dish is packed with punch of protein.

http://www.thehealthsite.com/fitness/health-benefits-of-paneer-or-cottage-cheese/

It’s a light dish that melts in your mouth with a traceable history. It appears in some parts of medieval Bengali literature, meaning it’s delicious enough to stand the test of time.

Misti Sandesh is best eaten fresh, within a few days of preparing. Don’t worry: that won’t be a problem!

Prep time : 30 minutes

Serves : 6

Ingredients:

  • 8 cups of milk
  • 2 tbsp. lemon juice or 1 tsp. of white vinegar
  • 3 tbsp. powdered sugar
  • 2 tbsp. pistachio saffron and cardamom powder to sprinkle

 

Preparation:

1. Bring milk to boil (use a heavy saucepan so that milk doesn’t stick to the bottom).

2. Stir continuously.

3. Once the milk is boiling, add lemon juice or vinegar; the milk will begin to curdle.

4. Line a strainer with a cheesecloth and drain the milk.

5. Rinse with water to wash away the sourness of the lemon juice.

6. Knead the dough softly and firmly.

7. Add powdered sugar and knead the dough into a smooth ball.

8. If desired, you may knead the dough into small balls and garnish with pistachios.

9. Alternatively, you may line a pan with wax paper and flatten the dough inside; then sprinkle on nuts to garnish and cut into bite-size pieces.

10. Refrigerate for around two hours.

11. Take out and enjoy!

 

Misti Sandesh is a wonderful trick when you want something sweet and you want to be quick! It’s a light little snack that makes people say, “yum.” And none will be left – not even a crumb!

Along with satisfying sweet tooth it is loaded with protein and hing in antioxidant. One of the great benefit of paneer is that it is rich in calcium, minerals and linoleic acid.

So Enjoy without feeling  guilty!

 

Kansar: Traditional Gujarati Sweet Dish

KANSAR: Traditional Gujarati Sweet Dish

 Sweet Cracked Wheat : Youth booster

If youth came in a bottle, it’d fly off the shelves at every grocery store around. We’d buy it in bulk, filling out refrigerators and stuffing our pantries. There’s no doubt about it: youth would be a best-seller.

Unfortunately, it’s not for sale, but that doesn’t mean there aren’t alternatives. One of these is cracked wheat.

Cracked wheat has the unique ability to retain the natural nutrients of whole grains. These include vitamin E (which helps you fight aging), fiber, and vitamin B. It’s also full of antioxidants, another thing that keeps you as young as possible for as long as possible.

Kansar, a traditional Gujarati sweet dish, is a meal that enhances the benefits of cracked wheat. It’s a staple of festivals and weddings in certain parts of India, but it’ll look nice on your kitchen table as well!

Kansar is also believed to bring good luck: eat it before you play the lottery!

Preparation time: 5 minutes

Cooking time: 15 minutes

Cooking level: easy

  • Ingredients:
    3/4 cup cracked wheat or wheat germ
    1/4 cup whole wheat flour
    4 cups of water
    3 tbsp. of jaggery, or molasses,  or agave nectar, or brown sugar
    2 tsp. white fine sugar in powder form for sprinkling
    3 tbsp. of ghee or unsalted butter*

*For vegans  canola oil can be used as a substitute.

Preparation:

1. Mix cracked wheat and wheat flour.
2. Add 1 tbsp. of ghee or butter into the flour.
3. In a medium sauce pan, boil the water, add jaggery or molasses (or agave nectar for a sugar free recipe).
4. Add cracked wheat to the flour mixture and put the mix into the boiling water.
5. Stir well and cook for 15 minutes on low heat.
6. Check that the water is absorbed completely.
7. When finished cooking, sprinkle with ghee/oil and powdered sugar.
Enjoy this sweet dish whenever you can. It only takes twenty minutes with few pots and pans!  It’s a quick fix for a delectable bite – what are you waiting for? Make it tonight!

Seven Layer Mexican Dip


This seven layer dip is always a huge hit at parties. Your guests will love you after this one.

It can be made in advance and refrigerated, making it the perfect dish if you have to bring something to a family gathering or party.

Similarly, we have a Homemade Salsa Recipe that is another party hit: Fresh & Mild Salsa

Preparation Time: 20 Minutes
Serves: 4-6

Ingredients:

2 Can Jalapeño Bean Dip
1 Container Sour Cream
1 Container Avocado Dip
Small Bunch Scallions, washed & cut
3 Large Tomatoes, chopped
1 Can Black Olives
1 Bottle Salsa
1 Cup Cheese, grated
1 Packet Taco Seasoning
 

Directions:

  1. Spread out the beans in a flat pan.
  2. Add taco seasoning to the sour cream. Spread the mixture gently on top of the beans.
  3. Spread either a homemade or store-bought avocado dip on top of the sour cream.
  4. Spread salsa to taste.
  5. Sprinkle cheese on top of the salsa.
  6. Now garnish with black cut olives and green onions.
  • Health Benefits: Avocados are an excellent source of the healthy monounsaturated fat oleic acid, which helps lower cholesterol and can help protect against breast cancer. They also contain the highest amount of the carotenoid lutein among commonly eaten fruits, along with high amounts of other carotenoids and vitamin E, which together have been found to inhibit different types of cancer growth.
    Additionally, because healthy carotenoids are fat-soluble, consuming avocados, which are naturally rich in monounsaturated fat helps to enhance your body’s ability to absorb these healthy nutrients from other vegetables.
    Cilantro, sometimes referred to as Mexican or Chinese parsley, has a strong flavor that people usually either love or hate. In Mexican cuisine, it’s a popular herb used in guacamole, salsas, and sauces.
  • Health Benefits: Cilantro is rich in beneficial phytonutrients, flavonoids and active phenolic acid compounds, which may be responsible for many of its health benefits. Cilantro and its seeds have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. Cilantro may also have antimicrobial properties.
    Fresh and dried chili peppers are what give Mexican dishes their characteristic spice, though specific peppers are used for flavor while others are used for heat. Some popular varieties include jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, Mulato, and cascabel.
  • Health Benefits: Capsaicin is the active ingredient in chili peppers, giving them not only their spice but also their health benefits. In fact, the hotter the pepper, the more capsaicin it contains. This spicy compound has been found to Fight cancer, prevent sinusitis and relieve congestion, fight inflammation also helping burn fat, provide pain relief and a major factor in protecting the heart by a reduction in cholesterol, triglycerides, and platelet protection
    Beans are yet another staple ingredient in Mexican cuisine, perhaps second only to corn. While a variety of beans, like pinto, lentils, kidney beans and fava beans, are used in Mexican cooking, the focus is on pinto and black beans because they’re far more common in Mexican cooking and they offer many nutritional benefits — loads of antioxidants. Normally Mexican beans are served boiled or fried.
  • Health Benefits: Pinto and black beans are rich in antioxidants, beans are high in dietary fiber, which is an excellent cholesterol fighter, and the complex carbohydrates they contain help keep your blood sugar levels balanced throughout the day — essential for staying alert and feeling energized.
Let me know what you think by leaving a comment! I love to hear from my readers!
Join my Newsletter here to be notified when a New Recipe has posted and receive a bi-weekly themed newsletters!

[Video] How to Make Roti

Watch a step by step video at the bottom of the recipe. Enjoy!

Roti is very healthy and fulfilling. It is staple food all over India.

Roti is more popular today than it ever has been before. There are numerous types of roti that you can make and they all taste equally amazing.

Roti can be made from various different flours: sorghum, corn, whole wheat, all purpose, etc.

This recipe is an everyday healthy version and is traditionally eaten day after day.

I grew up eating roti as tortillas, and never had the bread that is found here.
It is healthy and after a few tries, one can master the art of rolling the roti into a round shape.

Cooking Preparation Time: 20 minutes
Serves: 12-14

Ingredients:

2 Cups Whole Wheat Flour sifted
2 Tsp Oil optional
2 TBsp Butter or Ghee to spread
1/4-3/4 Cup Water warm
1/2 Cup Plain Flour to dust roti
Salt (optional)

How to Prepare:

  1. Mix flour, oil and salt in a mixing bowl.
  2. Add water as needed to make the dough a smooth consistency.
  3. Let dough sit for at least 30 minutes.
  4. Knead dough for a few minutes, until it is very smooth and rollable.
  5. Divide dough equally into 12-14 pieces.
  6. Dust them with flour.
  7. Roll out the dough with a rolling pin.
  8. Heat the skillet.
  9. Gently place rolled out roti on the skillet on medium heat.
  10. In few seconds, bubbles will appear. Flip roti over. Let the other side cook for a few seconds and then remove from skillet.
  11. Broil it on an open flame. It will puff up.
  12. Apply ghee or butter and the roti is ready!

Roti can be eaten with Dahl and vegetables – this is what we do.

However, it is also great as a wrap for a burrito.

There are countless ways to eat Roti:

  • Chips: Cut the cooked roti into strips or wedges, and dip the roti chips into any type of dip! Check out some of the chutneys on our blog.
  • Quesadillas: Use two cooked roti’s to make a quesadilla! Lay one roti down, put your favourite toppings on top, layer the second roti on top, and press or grill the quesadilla until the inside is melted.
  • Burrito: Simply lay your cooked roti down, put any desired toppings on one half of the roti, and roll, until you end up with a burrito! Easy, quick and so delicious.
  • Roti Stir-Fry: Cut the cooked roti up into small wedges or squares. In a saucepan, eat up some oil and fry some of your favourite vegetables. Once the vegetables are almost done, add the roti pieces to the saucepan, and fry them with the vegetables. Add’s a delicious crunch to your typical stir-fry!
  • Roti Lasagna: Place a cooked roti in the bottom of a baking pan. Add your preferred vegetables and sauce, layer with another roti, and continue the layering for as many times as you desire (or can fit in your pan). Then, bake the lasagna in the oven at 190 Celsius, and serve once warm!

There are many other ways to eat and cook with roti, but those are just a few that I think are amazing and take little time and effort!

Watch this video and learn how to make delicious, soft Roti:

Tips: If you are a beginner, first watch someone else make this who is experienced. This video should help.

Also, check out these related posts:

http://www.thevegfusion.com/bhakri-thick-indian-bread/

http://www.thevegfusion.com/bajra-ki-roti-old-fashion-way/