annacom
My Amma’s Vanghibhat Powder recipe
My Amma’s Vanghibhat Powder 1/4 C Chana Dal 1/4 C Urad dal 1/2 C Dried Red chilies 1/2 C Bedgi Red Chilies 1 C Coridander seeds 1 C Copra or dessicated coconut 1 TBS poppy seeds 2 in. piece Cinnamon 1/2 tsp Aesofotida 1 tsp Salt Dry roast dals separetely. Dry roast red chilies and coriander seeds together. Powder
Lemony Lemon Bars (Pie) Sugar free
Lemony Lemon Bars (Pie) Sugar free Crust: 1/2 C unsalted raw cashew + 1/2 C Rolled oats (use any proportion to make 1 C) (For nut free option use only rolled oats) 8 large dates (10 med sized dates) Juice of 1/2 a lemon and zest Filling: 3 cooked, med. sized Japanese sweet potatoes, peeled Zest and juice of
Thai Basil Fried (oil free)
Thai Basil Fried Rice (oil free) A popular and flavorful dish of stir-fried rice that is a staple in Thai cuisine. Brown Rice: 1 cup cooked brown rice Tofu: 1 pkg Organic Extra Firm Tofu (cubed) Vegetables: 1 head broccoli (florets) 1 large carrot (thinly sliced) 1/2 green bell pepper (cut into strips) 1/2 red bell pepper (cut into
Bisi bele bhath – my Amma’s speciality
Bisi bele bhath- my Amma’s speciality In Kannada (a language spoken in the state of Karnataka, India) Bisi = hot Bele = daal Bhath = made of rice/grain (and now cauliflower rice) Bisi Bele Bhath is a speciality of Karnataka. It is a favorite among kids and parents alike. If loaded with lots and lots of vegetables it makes
My Amma’s Bisibele bhat powder recipe
My Amma’s Bisibele bhat powder 1/4 C chana dal 1/4 C urad dal 1 C dhania seeds 30-40 dried red chilies 4 inch piece cinnamon 1 C Dry copra (lightly roasted) or dessicated coconut 1-2 tsp Hing (aesofotida) 1 tsp Salt Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy. Dry roast chana
My Amma’s Sambar Powder recipe
My Amma’s Sambar Powder 2 C coriander seeds 1/2 C chana dal 1/2 C urad dal 1 C whole dried red chilies a few pieces cinnamon 1/2 tsp hing (aesofotida) 2 C copra or dessicated coconut Dry roast coriander seeds and dried red chilies and set aside to cool, until crispy. Dry roast chana dal and urad dal and
My Amma’s Rasam Powder recipe
My Amma’s Rasam Powder 4 C coriander seeds 4 C whole dried red chilies 1/2 TBS fenugreek seeds 1 tsp black pepper corn 1 tsp cumin 1 tsp mustard seeds 1/2 tsp Hing (Aesofotida) 1 small bunch curry leaves Dry roast fenugreek, peppercorn, and cumin, until light brown and set aside to cool. Grind to a fine powder. Dry
Protein Laddus (Protein truffles)
Protein Laddus (Protein truffles) 2 C my Amma's protein powder (it is already dry roasted) 1 C toasted sesame seeds 1 C roasted peanuts with skin 1 C frozen grated coconut 2 C dates (or 2 C jaggery) Dry roast each ingredient except my Amma's protein powder and jaggery in a pan or toast in an oven at 300F
My Amma’s Protein Powder Recipe
My Amma’s Protein Powder Recipe 3 C dry rosted whole wheat flour 3 C dry roasted, raagi flour 1/4 C dry roasted, black chana (chickpeas) 1/4 C dry roasted, green moong 1/4 C dry roasted, horse gram 1/4 C dry roasted, foxtail millet (navane) 1/4 C dry roasted, quinoa 1/4 C dry roasted, barley 1/4 C dry roasted, Sabudana 1/4
Raagi Laddu (Millet truffles)
Raagi Laddu (Millet truffles) 2 C dry roasted raagi powder 1 C toasted sesame seeds 1 C roasted peanuts with skin 1 C frozen grated coconut 2 C dates (or 2 C jaggery) Dry roast each ingredient except jaggery in a pan or toast in an oven at 300F for 20-30 mins in steps of 10 mins each until