Sunday, May 28, 2017

Ricotta Cheese Fudge

Serves: 6 to 8


Ricotta Cheese - 2 lbs
Sugar - 6 tablespoons
Cardamom Powder - 1/2 teaspoon
Beetroot, grated - 1/4 cup
Ghee/Clarified Butter - 2 teaspoons + for greasing
Rose Essence - 3-4 drops
Almonds, slivered - 2 tablespoons
Pistachios, slivered - 2 tablespoons


  1. Grease a 8x6" (approximate size) dish or tray with some ghee. Keep aside.
  2. Puree beetroot without adding water. Pass the puree through a fine sieve and extract the juice. Keep aside.
  3. In a pan, take 1 lb ricotta cheese, 3 tablespoons sugar, cardamom powder and 1 teaspoon ghee. Mix until well combined.
  4. Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish. Using a greased spatula, level the cheese mixture.
  5. Now take 1 lb ricotta cheese, 3 tablespoons sugar, 1 tablespoon of extracted beetroot juice, rose essence and 1 teaspoon ghee. Mix until well combined.
  6. Place the pan on medium flame and keep stirring the mixture leaves the sides of the pan and starts to come together. Transfer the mixture into the greased dish, on top of the previous layer. Using the same greased spatula, level the mixture.
  7. Immediately sprinkle slivered almonds and pistachios on top and press them gently to stick to the fudge layer.
  8. Once cooled, cut into pieces and serve. Store the remaining fudge in an air-tight container, refrigerated.

Tuesday, May 9, 2017

Brown Chickpeas & Broccoli Burger

Yields: 8

Home-made burgers are guilt-free with freshly made patties, dressings and hummus. Preparing all at once could be laborious but this Burger with succulent Brown Chickpeas & Broccoli patty is worth the time and effort.


Burger Buns - 8
Green Leaf Lettuce - 1 head (or any other lettuce of your choice)
Tomato - 1 large
Red Onion - 1 large

For Patties:

Brown Chickpeas, cooked - 3 cups
Broccoli, chopped - 1 cup
Garlic Cloves - 2
Tomato, chopped - 1/2 cup
Salt - to taste
Water - 3/4 cup
Garlic Powder - 1/2 teaspoon
Cumin Powder - 1/2 teaspoon
Paprika Powder - 1 1/2 to 2 teaspoons
Parsley, chopped - 1 tablespoon
Red Onion, chopped - 1/2 cup
Lemon Juice - 1 tablespoon
Bread Crumbs - 1/4 cup

For Eggless Mayonnaise:

Milk - 1 cup
Arrowroot Flour - 4 tablespoons
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Mustard Powder - 1/2 teaspoon
Olive Oil - 2 tablespoons
White Vinegar - 1 teaspoon
Black Pepper, powdered - 1/2 teaspoon

For Dressing:

Sriracha/Tabasco Sauce - 2 teaspoons
Tomato Ketchup - 1 tablespoon

For Carrot Chickpea Hummus:

Coriander Seeds - 2 teaspoons
Caraway Seeds - 2 teaspoons
Cumin Seeds - 2 teaspoons
Carrots - 3 large sized
Chickpeas/Garbanzo, cooked - 2 cups
Black Pepper, powdered - 1/2 teaspoon
Salt - to taste
Garlic Cloves - 2, minced
Extra-Virgin Olive Oil - 1/3 cup
Creamy Peanut Butter- 1/4 cup
Lemon Juice - 2 tablespoons


Preparing Mayonnaise:

  1. In a small bowl, mix 1/2 cup of milk and arrowroot flour. Keep it aside.
  2. In a sauce pan, take 1/2 cup of milk and sugar. Bring it to boil.
  3. Now set the flame to low, slowly pour the arrowroot flour and milk mixture, stirring continuosly with a whisk. 
  4. Set the flame to medium and continue whisking the mixture until it thickens and becomes creamy. Turn off the flame and let it cool down.
  5. Take the cooked mixture in a blender. Blend it until it turns smooth.
  6. Now add salt, mustard powder, olive oil, vinegar and black pepper powder. Pulse it a few times until well combined.
  7. Transfer the mixture into a bowl. If you want to preserve, store in an air tight container for 2-3 days.
Preparing Dressing:

  1. To the above prepared Mayonnaise, add Sriracha/Tabasco sauce and tomato ketchup. Whisk thoroughly until well combined.

Preparing Patties:

  1. Take broccoli, garlic cloves, chopped tomato, salt and water in a pan. Cook until broccoli turns soft.
  2. Add chickpeas and cook uncovered for 8-10 minutes. If there is still water remaining in the pan, drain it. Let the mixture cool down little bit.
  3. Take the cooked mixture, garlic powder, cumin powder and paprika powder in a blender. Pulse it a couple of times until it becomes a coarse mixture. 
  4. Now add chopped parsley, red onion and lemon juice. Check for salt, add more if needed (in Step 2, if you have drained the water out, you might need to add a little salt). The mixture might be a little soft at this stage.
  5. Refrigerate the mixture for about 30 minutes.
  6. Fold in the bread crumbs. If the mixture is still sticky add a little more bread crumbs or oat flour. Mix gently until well combined.
  7. Now make 8 equal patties of the same circumference of the burger buns, about 1/2 inch thick. You can use a cookie cutter to make the patties. Make sure the mixture is pressed tightly into patties so that they do not fall apart.
  8. Shallow fry each of these patties with little oil on both sides or you can bake them in a pre-heated oven at 400F/205C for 20 minutes and then flip the patties and bake for another 10 minutes.

Preparing Carrot Chickpeas Hummus:
  1. Dry roast coriander, caraway and cumin seeds separately. Once cooled, powder them together. Keep it aside.
  2. Peel carrots and chop them.
  3. Heat 2 tablespoons olive oil in a pan.
  4. Add chopped carrots and cook covered until they turn soft. 
  5. Add chickpeas, salt, black pepper powder and half the portion of the prepared spice mixture. Mix well cook for 2 minutes. Turn off the heat and let it cool down.
  6. Transfer the mixture to a blender, add garlic cloves, remaining olive oil, peanut butter and lemon juice. Blend until smooth.
Assembling Burger:
  1. Wash the lettuce leaves, tear the desired portion of the leave and soak them in cold water.
  2. Slice onion and tomato.
  3. Place the bottom portion of a burger bun on a serving plate.
  4. Top it with layers of hummus, lettuce, patties, mayonnaise dressing, onion and tomato slices in the order you desire.
  5. Cover it with the other portion of the bun.
  6. Serve.

  1. You can try Gucamole instead of mayonnaise.
  2. Use other veggies like avocado, purple cabbage shreds, capsicums, etc to layer the burger.
  3. You can use the regular white chickpeas/garbanzo instead of brown chickpeas.

Monday, May 1, 2017

Arrowroot Halwa

Yields: 15- 20 pieces (varies depending on the size you cut)

Arrowroot Halwa is a very healthy sweetmeat that can be fed even to babies. This recipe is versatile and very easy to prepare; takes about 20-30 minutes.

Arrowroot, naturally gluten-free, is a very nutritious and has impressive health benefits. It is obtained from roots of many different plants and rhizomes. Since it has higher protein concentration and folate compared to other root vegetables, it boosts healthy growth and development. So from being used in infant formula or as a baby food, it also helps in metabolism, digestion and weight loss.


Arrowroot Flour - 1 cup
Sugar - 2 cups
Water - 3 cups
Salt - a pinch
Cardamom Powder - 1 teaspoon
Ghee/Clarified Butter - 3 tablespoons + for greasing
Almonds, slivered - 2 tablespoons
Pistachios, slivered - 2 tablespoons


  1. Grease a tray with some ghee and keep aside.
  2. Take arrowroot flour, sugar, water, salt, cardamom powder and ghee in a thick bottomed pan. Mix thoroughly to remove any lumps.
  3. Place the pan on high flame and cook the mixture by stirring continuously to avoid the mixture from sticking to the bottom of the pan or forming any lumps.
  4. Keep stirring until the mixture turns glassy or semi transparent. Now set the flame to low.
  5. Continue stirring until the mixture leaves the sides of the pan. Immediately, transfer the mixture into a greased tray and sprinkle slivered almonds and pistachios. Gently shake the pan for the mixture to settle down; do not try to level it with a spatula. Do not scrape the left-over mixture from the pan as it sets very quickly and the scraped mixture will not set in well. Allow it to cool down completely to room temperature.
  6. Cut into squares and serve. The left-over halwa can be stored at room temperature for a day. If refrigerated in an air-tight container they stay fresh for 2 days.

  1. This halwa is so versatile that it can be prepared in different flavors like fresh blueberry, strawberry, raspberry, mango, pineapple or any other fruit of your choice. While preparing any of these flavors, extract the fruit juice and add it to the mixture such that the total volume of liquid does not exceed 3 cups. Adjust the sugar quantity depending on the sweetness of the fruit that you are using to flavor. 
  2. If you are preparing it without any fruit flavor as described in the recipe above, you can try your choice of  essence like rose, kewra, pineapple etc., instead of using cardamom.
  3. You can add milk or coconut milk instead of water.
  4. Various other chopped nuts of your choice can be added.