Brain Boosting Recipes

• NO BAKE BROWNIES

Ingredients:

• Almonds- ½ cup
• Walnuts- ½ cup
• Chia seeds- 1tbsp
• Dates deseeded (Medjool/any soft dates)- 1 Cup
• Cocoa powder- 6tbsp
• Salt- 1tsp
• Chopped & roasted almonds & pistachio to garnish
• Dried Rose Petals to garnish

Method:

1. In a high speed processor add nuts, cocoa powder, Chia seeds & salt and blend together until you are left with a mixture that resembles like sand.
2. Then add pitted dates and continue to blend until the mixture comes together like a ball. (If you find the mixture too dey, add a date or two more & if it gets too sticky add some nut powder to the date mix until you are able to touch the dough without it being too sticky).
3. Now spoon the dough on a parchment paper or a greased tray and press the mixture on it evenly into a square.
4. Then press some roughly chopped nuts & rose petals on it for the garnish & refrigerate it for 2 hours till it becomes a little hard & can be cut into small squares.

• FLAX SEEDS CHUTNEY

Ingredients:

• Flax seeds - 1/2 cup
• White urad dal - 1/2 cup
• Chana dal - 1/4 cup
• Red chilli – 12 to 15
• Curry leaves - 1 sprig
• Asafetida / Hing – 1/4 tsp
• Garlic cloves with skin - 10
• Salt - as needed
• Cooking oil – 2 tsp 

Method:

1.  Heat a kadai and dry roast flax seeds till it starts to pop.
2. Remove in a plate. Add 1 tsp cooking oil in the kadai.
3. Roast chana dal and urad dal. Roast till golden in low to medium flame.
4. Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy. 5. Add salt and switch off the flame. Let everything cool down.
5. Firstly grind the red chilli to a coarse powder.
6. Now add the roasted dals, flax seeds and grind to powder.
7. Lastly add the garlic cloves. Grind to a fine powder.
8. Remove in a bowl. Cool down and store in a box.
9. Enjoy the chutney with paratha, khakara, idli or even rice.

• ROASTED BELL PEPPER & WALNUT DIP

Ingredients:

Method:

1. Pierce a fork through the red bell pepper and brush some olive oil evenly over it and roast on a slow flame till the outer skin turns black on all the sides.
2. Then immerse the roasted bell pepper in cold water and remove the black skin, seeds and chop into dices.
3. Combine the roasted bell pepper pieces with the rest of the ingredients and blend in a mixer till smooth.
4. Remove the paste in a serving bowl and serve chilled or at room temperature.

• SPINACH & CHICKPEA PATTIES

Ingredients:

• Boiled Chickpeas- 1 cup
• Blanched Spinach- 1 bunch
• Coriander leaves- 4tbsp
• Whole roasted jeera- 1tbsp
• Chat masala- 2tsp
• Garam masala- 2tsp
• Dhana jeera powder- 2tsp
• Amchur powder- 1tsp
• Green chiili- 3no.
• Ginger- 1inch piece
• Salt to tatse
• Ghee– 1tsp

Method:

1. First wash & blanch 1 bunch of spinach (add to boiling water, blanch for 1 min & wash under cold water to stop cooking process). Once cool drain the extra water by squeezing the leaves between your palms & towel dry.
2. Into a blender add all the above ingredients & coarse grind. Freeze the prepared mixture for 20mins in the freezer section.
3. Next remove the mixture from the freezer, oil your hands & form patties from the cool mixture(if the mixture is too runny refrigerate for a little longer or add 2tbsp of bread crumbs)
4. Once the patties are formed roast them on a tava on both sides using ghee & enjoy.

• COTTAGE CHEESE,OATMEAL & GREEN PEAS PANCAKE

Ingredients:

• Green peas , blanched – 1 ½ cup
• Paneer (Homemade Cottage Cheese) , grated – ½ cup
• Oats, rolled- 1 ½ cup
• Salt , to taste
• Oil- 1tsp

Method:

1. Blanch the green peas in hot water and keep aside to cool for 5 mins.
2. Then add the oatmeal flour, blanched green peas and grated paneer in a blender and blend it to a coarse mix.
3. Take the ground pancake mix in a bowl and season it with salt and mix well. The mixture should be little thicker than the usual pancake batter.
4. Heat a skillet on medium flame, grease it with little oil, pour a ladle full of the pancake mix and gently spread it. Let it cook for 3 minutes till it gets cooked at the bottom.
5. Now gently flip over and cook the other side for another 2 minutes and remove it in a plate.
6. Likewise, prepare rest of the pancakes with the remaining batter.
7. Serve Cottage Cheese and Peas Oatmeal Pancakes with minty coriander chutney, guacamole or mexican beans.