EarthJoy Snacks

Airfried Crispy Vada from leftover Dhal, Oats and Millet flour.

Mix leftover Dhal (which already has nice flavors, from garlic, ginger, green chili) with enough of Oats and Millet flour (I used ragi/finger millet), and additional salt, spices (garam masala) and herbs according to taste and consistency.

Make them into Pattie’s and air fry. Comes out very crispy and flavorful.

My experiment dosa with Oats, Quinoa and Millet has become our favorite dosa these days. This is a no rice, fermented dosa, that comes out crisp if spread thin or can be soft as pancake for uthappam.

Quinoa gives a nice color and the texture is a mix of crisp and spongy.

Recipe, directions:

Soak 1 cup steel cut oats, 1/2 cup each of quinoa, millet and black gram(urad) and 1 tbsp fenugreek seeds for about 4 hours, grind and ferment overnight. Dosa batter is ready.

My everyday comfort salad with home grown greens, mixed with homegrown oregano vegan pesto, topped with apple slices and seeds. I never get tired of this flavorful salad.

Sometimes I add cooked lentil pasta or quinoa to this for a fulfilling meal

Mixed nuts, seeds, cardamom - roasted, powdered, mixed with dates syrup and blackstrap molasses

Home made hazelnut chocolate spread (Nutella) is very easy to make

1 cup hazelnut roasted (from trader joe’s)
1 (or ¼ more) cup of powdered sugar (or any other sweetener of choice)
⅓ cup cocoa powder (or ½ if more dark needed)
½ cup or slightly more oil (as needed for the consistency)
1 tsp vanilla
Pinch of salt

In a food processor grind the hazelnut and when coarse add oil and grind further until smooth. Add sugar, oil and rest of the ingredients and grind. Check the consistency and taste, adjust ingredients as needed while grinding to a smooth spread. More oil needed for a thinner consistency.

Vegan, Gluten Free, Spinach Pesto Pasta - with carrot, onion, sweet corn and Garbanzo bean pasta, for a delicious light meal.

Pesto has - spinach, garlic, green chili, vinegar, salt, almond/walnut, olive oil, ground to a paste

Costco multi grain pancake mix, used to make spinach onion Uthappam kind (mixed with yogurt, garam masala, turmeric, black pepper, chili powder), tasted good with ginger chutney. A quick fix occasional meal idea.

Could use the same recipe to make this Uthappam using dosa/idli batter or any mix of flours (like besan or jowar for gluten free variations)

with for a



Ingredients:

Beetroot purée - 1 cup (from 1 medium beetroot mixed with water)
Orange juice - 2 tbsp
Lemon juice - 1 tbsp
Whole wheat flour - 1.5 cup
Sugar - 1 cup
Baking powder - ½ tsp
Baking soda - ½ tsp
Oil - ½ cup
Salt a pinch
Butter Cream Frosting (Optional)

Directions:
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In a large mixing bowl take Beetroot puree, Sugar, Oil, Orange Juice and Lemon Juice.

In a seperate bowl mix together the dry ingredients - Wheat, Baking Powder, Baking Soda and Salt.

Add the dry ingredients mix to the wet ingredients bowl and mix them all together to form the thick cake batter.

Take a greased pan (I used 9 inch round baking pan), pour the cake batter.

Bake at 375 degrees for 30 minutes.

Cool the cake to room temperature, cut and serve this unique falvorful cake. Optional Butter Cream Forsting (with some Beetroot Puree mixed to get the light pink color) will go very well with this cake.

Notes:

Orange and Beetroot flavors compliment and go very well.

The texture of this cake is quite moist and melt in the mouth kind.

The color of the cake on the top was dark pink, but on the inside it was more a yellowish brown.

Can sub organize juice with lemon juice or vinegar

Mix the paneer pieces with couple of spoons of corn flour, rice flour (optional), and spices accordingly to taste - I added ginger/garlic paste, salt, chili powder, coriander powder, garam masala, turmeric, lemon juice, kasuri methi.

Add water, a few drops and a table spoon of oil to combine all the spices coated on the paneer pieces.

Roast in an or shallow fry in a pan.

Serve as is or with mint coriander chutney

taste great eaten raw in and also in .

For the I used raw mustard sprouts with almond, olive oil, green chili, garlic, salt, apple cider vinegar ground to a find paste. Spreading the top with olive oil makes it stay fresh longer in the refrigerator.

Mixed fruit whole wheat eggless bread/cake - I used purée of 1 ripe pear, 1 small cuties orange, 1 banana, mixed it with 1 cup brown sugar (could used dates or jaggery syrup too), 1/2 cup butter (or any oil of choice), 1 cup wheat flour, 1 tsp baking powder, pinch of salt. Bake at 390 degrees for 30 mins. Could add dry fruits and nuts too.

Favorite delicacies to try when there is access to banana leaves - and the savory

This variation of called Genasale has wheat coating (instead of traditional rice) and stuffed with mixture of coconut with palm jaggery and cardamom

Variation of Pathtode is made of steel cut oats (instead of traditional rice) and cabbage with spices (ground coconut masala)

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Coconut, dates with wheat coating for a

Easy to make flaky crispy keto crackers, just mixing the husk with water, seeds and spices (2 cups of water to 3 tbsp of husk). Spread thin on baking sheet, bake at 350 degrees for about 30-40 mins until done.

Raw sweet potato and avocado salad, with raw onion, garlic, cilantro and a simple dressing of salt, chili powder and lemon juice.

Tastes fresh with a mix of creamy crunchy mildly sweet taste.

Healthy chat option we are liking these days -

layers of either baked chips , crackers, chex mix (or I used air fried idli pieces today),

and either beans masala or dhal,

topped with spicy chutney,
chat masala spiced salad
and some crunchy nuts (used air fried masala peanuts).

Recipe for microwave , , , , quick and easy brownie/cake. Mix together 2 bananas, 1/2 cup almond butter, 4 tbsp cocoa powder and pinch of baking soda. Microwave for 2 min’s. I topped it with cherries, sliced almond and dates syrup.

My favorite these days is the

Recipe ->

Any nut butter - 1/4 cup
Banana - 1
Cocoa powder - 2 tbsp
Baking soda - 1/4 tsp (a pinch)

1. In a small microwaveable bowl mash the banana.
2. Add the nut butter, cocoa powder and the soda. Mix them all together.
3. Put the bowl in the microwave for just 2 mins.
4. Brownie is ready to serve
5. If needed add favorite toppings of nuts, fruits or for added sweetness drizzle honey or maple syrup.

Honeydew Melon diced 1/2 cup
Apple diced 1/4 cup
Banana (or any other fruit) 1/4 cup
Herbs of choice as topping/garnish for flavor (I used parsley)
Seeds and nuts of choice (I used sunflower seeds)
Jalapeño pickled (in salt & vinegar water) as needed for taste

Mix everything up and enjoy.

This spicy and mildly sweet salad is very refreshing. Best way to give a twist to fruits that can be bland sometimes (like the melons).

- try the edible blooms of mixed with diced apple, banana, pecan and almond. This is an aromatic flavorful unique salad for the spring season when the of the season are handy.

Pink magnolia flowers have a ginger cinnamon taste, not bitter, but very mild in flavor and perfume.

flowers are very aromatic and flavorful, similar in taste to rosemary leaves.

are mildly sweet

My new favorite lunch these days is Quinoa mixed with pesto and stir fried veggies, topped with nuts. Very flavorful and healthy. This can be served warm or cold.

A strong flavored sauce like pesto goes very well with quinoa.

I used , almonds, garlic, apple cider vinegar, olive oil, green chili’s and salt in my (all raw/uncooked).

I have the seasonal asparagus mixed with garlic, onion, and spices.

topped with seasonal fruits and

Recipe for Chia Banana Almond pudding at - https://www.earthjoysnacks.com/recipe-blog/chia-banana-almond-pudding

goes very well in or

I used the cooked/shredded spaghetti squash mixed with enough old fashioned oats and buckwheat flour, along with spices (ginger/garlic powder, garam masala powder) and salt.

Without adding water mix them together to be able to form patties.

I cooked them to crisp patties using air frier set to 400 degrees for about 20 mins (flipping half way) using very little oil brushed on top.

These are a option.
Any variety can used in these patties.

with (multi-grain flatbread), Eggplant curry, , /

has these flours - chickpeas , whole wheat, sorghum, bhajra, buckwheat (kuttu) and amaranth flour. Healthy nutritious meal option.

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For the baked crackers I used lentil powder (black gram), buckwheat and sorghum flours, some amaranth flour, salt, chili powder, cumin seeds. They came out crunchy and tasty.

Easy and healthy dessert for the season with ,

Recipe -

1 butternut squash
1/4 cup almond flour (optional) for a nutty flavor
1 tbsp butter or ghee (optional)
Sweetener of choice (adjust according to taste) - I used 1/2 cup palm jaggery grated and 1/4 cup maple syrup
Pinch of salt
1 tsp Cardamom powder
Roasted mixed nuts and dried fruits to garnish

Pressure cook pieces of a small butternut squash

Remove the peel, add it to a non stick cooking vessel. Mash it and mix it with almond flour, salt, sweeteners, ghee.

Turn the heat on and cook in medium flame, notice the moisture reduces. Keep stirring and cook until the halwa thickens and comes to shape. Adjust ghee and sweeteners as per taste. Add cardamom powder and mix before turning the heat off.

Garnish with roasted nuts and dried fruits before serving.

with



https://www.earthjoysnacks.com/recipe-blog/masala-whole-wheat-corn-bread

https://www.earthjoysnacks.com/recipe-blog/category/cobbler

with

of Shahi Tukda, an easy, rich dessert

Deep fry bread slice (or air fry for healthy version), dip in hot sugar syrup (or maple syrup) flavored with cardamom/saffron. Serve the sweet soaked slices on a plate with milk (I used almond milk). Served cold tastes good topped with some nut pieces for a rich and delicious dessert.