Sweet Potato Bread

 

Introduction

Today, as we observe Social Justice Sunday on the final Sunday of August, let's reflect on the importance of equality and opportunity for all. In honor of this day, let's start by preparing a dish that celebrates the goodness of natural ingredients and promotes inclusivity. Here's a recipe that uses simple and wholesome components like sweet potato, egg, honey, and grated coconut to create a delightful and nourishing dish. Let's cook with compassion and mindfulness to promote social justice and unity within our communities.

Ingredients:

1. Couple of medium-sized sweet potato
2. Eggs - 2
3. Honey for taste if needed
4. 2 tablespoons grated coconut
5. Cooking oil or butter for greasing

Instructions:

• Wash the sweet potato thoroughly and Place the whole sweet potato in a pot, add water to cover it, and bring the water to a boil. Reduce the heat to a simmer and cook the sweet potato for about 15-20 minutes, or until it becomes soft. You can test its doneness by inserting a fork into it. Once done, remove it from the pot, drain the water, and let it cool slightly.

• Cut the sweet potato in half lengthwise and scoop out the flesh into a bowl.

• Mash the sweet potato flesh with a fork until smooth.
• In a separate bowl, beat the egg.

• Add the beaten egg to the mashed sweet potato and mix well until fully combined.
• Next, add the honey to the mixture and stir until evenly distributed.

• Grease a non-stick pan with some cooking oil or butter.
• Pour the sweet potato mixture into the pan and smooth the top with a spoon.
• Sprinkle the grated coconut on top of the mixture, evenly covering the surface.

• Place the pan on the stove over medium heat and cook for about 5 minutes, or until the coconut turns golden brown. Keep an eye on it to prevent burning.

OR 

Alternatively, Place the dish in the oven and bake for about 20-25 minutes or until the coconut turns golden brown.

• Once done, remove from the stove and let it cool for a few minutes.
• Serve the sweet potato coconut bake warm and enjoy!

7 Easy and Nutritious Summer Salad Recipes for Health-Conscious Individuals

 

Introduction

My desk buddy, the salad guru, seems to have sparked a rumor with his daily consumptions and consultations, eventually leading to a collaboration with Gita's kitchen. The result? A blog sharing recipes that left my bodies feeling thoroughly satisfied. Dive into the article to explore a collection of seven nutritious salad recipes tailored for summer consumption. From vibrant cucumber salads to fruity delights, these recipes offer a refreshing and healthy alternative to heavy meals. With simple ingredients and straightforward instructions, these salads are perfect for individuals prioritizing health and wellness during the hot summer season.

Cheat sheets

This table provides quick overview of each recipe is intended for, making it easier to plan and prepare the salads throughout the week.

Day	Recipe	Ingredients
Day1	Refreshing Cucumber Salad	Cucumber, Grated coconut, Lemon juice, Green chili, Coriander leaves, Peanuts, Pink salt
Day2	Mixed Sprouts Salad	Mixed pulses, Tomato, Coriander leaves, Mint leaves, Green chili, Mustard seeds, Cumin seeds, Asafoetida, Lemon juice, Salt
Day3	Colorful Chickpea Salad	Brown chickpeas, Cucumber, Carrots, Onion, Mustard seeds, Cumin seeds, Green chili, Coriander leaves, Lemon juice, Salt
Day4	Simple Cabbage Salad	Cabbage, Frozen corn, Black pepper, Lemon juice, Coriander leaves, Salt
Day5	Broccoli and Paneer Salad	Broccoli, Frozen corn, Paneer, Tomato, Ginger, Lemon juice, Salt
Day6	Crunchy Carrot and Raw Mango Salad	Carrots, Raw mango, Green chili, Coriander leaves, Mustard seeds, Oil, Lemon juice, Salt
Day7	Fruity Salad with Papaya and Pomegranate	Papaya, Pomegranate, Avocoda, Banana Orange. Optional (Mixed nuts, Mint leaves, Chaat masala, Pink salt)

Recipe 1: Refreshing Cucumber Salad

• Ingredients: Cucumber, grated coconut, lemon juice, green chili, coriander leaves, peanuts, pink salt.

• Instructions:

• • Peel and chop cucumber into small cubes.
  • Roast peanuts and crush them.
  • Mix cucumber, grated coconut, crushed peanuts, lemon juice, chopped coriander, and pink salt.

Recipe 2: Mixed Sprouts Salad

• Ingredients: Mixed pulses, tomato, coriander leaves, mint leaves, green chili, mustard seeds, cumin seeds, asafoetida, lemon juice, salt.

• Instructions:

• • Soak mixed pulses overnight, then sprout them.
  • Boil sprouts until soft.
  • Mix sprouts with chopped tomato, coriander, mint, and green chili.
  • Prepare tempering with mustard seeds, cumin seeds, and asafoetida.
  • Toss sprouts with tempering, lemon juice, and salt.

Recipe 3: Colorful Chickpea Salad

• Ingredients: Brown chickpeas, cucumber, carrots, onion, mustard seeds, cumin seeds, green chili, coriander leaves, lemon juice, salt.

• Instructions:

• • Soak and cook brown chickpeas until soft.
  • Chop cucumber, carrots, and onion.
  • Mix vegetables with boiled chickpeas.
  • Prepare tempering with mustard seeds, cumin seeds, and green chili.
  • Toss salad with tempering, lemon juice, and salt.

Recipe 4: Simple Cabbage Salad

• Ingredients: Cabbage, frozen corn, black pepper, lemon juice, coriander leaves, salt.

• Instructions:

• • Shred cabbage and mix with boiled corn.
  • Add lemon juice, black pepper, and salt.
  • Garnish with coriander leaves.

Recipe 5: Broccoli and Paneer Salad

• Ingredients: Broccoli, frozen corn, paneer, tomato, ginger, lemon juice, salt.

• Instructions:

• • Steam broccoli and corn.
  • Chop paneer, tomato, and ginger.
  • Mix all ingredients with lemon juice and salt.

Recipe 6: Crunchy Carrot and Raw Mango Salad

• Ingredients: Carrots, raw mango, green chili, coriander leaves, mustard seeds, oil, lemon juice, salt.

• Instructions:

• • Chop carrots and raw mango.
  • Mix with green chili, coriander leaves, and lemon juice.
  • Prepare tempering with mustard seeds and oil.
  • Toss salad with tempering and salt.

Recipe 7: Fruity Salad with Papaya and Pomegranate

• Ingredients: Papaya, pomegranate, Banana, orange, Avocoda, mixed nuts, mint leaves, chaat masala, pink salt.

• Instructions:

• Chop fruits and mix with mint leaves.
• Sprinkle chaat masala, pink salt, and lemon juice.
• Garnish with mixed nuts.

Big shoutout to my desk buddy, the salad guru, whose daily solid salad game adds to our motivation and benefits! Inspired by his crunchy rituals, I've whipped up 7 healthy summer salads to keep us cool and nourished. Let's munch our way to wellness together! Watch the referenced and inspired video for some tasty inspiration! 🥗😄 #SaladSquad

Makara Sankranti Inspired: ಮಸಾಲೆಯುಕ್ತ ಕುಂಬಳಕಾಯಿ ಒಣ ಹುರಿದ ಬೀಜಗಳು Spicy Pumpkin Dry Roasted Seeds

Introduction

In celebration of Makara Sankranti, or 'suggi habba' in Karnataka, a festival marking the end of winter and the arrival of spring, households engage in the joyous harvest season. Among the various crops gathered, the essence of this festive occasion is captured in the culinary delights shared among families.

As part of this tradition, trying to add a simple recipe – Spicy Pumpkin Dry Roasted Seeds. This snack, featuring organic dry roasted hulled pumpkin seeds seasoned with Tamari Soy Sauce, garlic, and cayenne pepper, brings a touch of warmth to the festivities. It's a attempt to your Makara Sankranti celebrations, echoing the spirit of the harvest season.

Ingredients

1. 1 cup Organic dry roasted hulled pumpkin seeds
2. 1 tablespoon Tamari Soy Sauce
3. 2 cloves Garlic, minced
4. 1/4 teaspoon Cayenne pepper (adjust to taste)
5. 1/4 teaspoon Salt (adjust to taste)
6. 1 tablespoon Koji (used in traditional Japanese cuisine & I believe is fermentation of  a sweet rice wine, etc..)

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a bowl, mix the dry roasted pumpkin seeds with Tamari Soy Sauce until well coated.
3. Sprinkle salt over the seeds, adjusting to your taste preferences.
4. Add the koji to the mixture, ensuring even distribution.
5. Spread the coated pumpkin seeds on a baking sheet in a single layer.
6. Sprinkle minced garlic and cayenne pepper evenly over the seeds.
7. Bake in the preheated oven for about 15-20 minutes or until the seeds are golden brown, stirring occasionally to ensure even roasting.
8. Remove from the oven and let them cool completely.
9. Once cooled, store in an airtight container.

Tulsi pooja Panchakajjaya

Introduction

Once in South Kanara, there was Tilly(Tulsi), the star of every pooja. She was like the celebrity plant, Vishnu's wife! They threw a mega wedding bash for her called Tulasi Pooja, where Tilly married Vishnu in his Saligrama form.

The neighborhood turned into a Bollywood set with coconuts, bananas, and even sugarcane decking the scene. And guess what stole the show? Panchakajjaya, the rockstar prasad made from coconut, jaggery, thin poha, ghee, Cardamom and a dash of tradition. These five buddies whipped up a treat fit for divine celebrations!

It was like magic—easy to make and oh-so-delicious! As lamps twinkled around Tilly and Vishnu, everyone dug into this special treat, tasting the sweetness of tradition and celebrating a plant's happily-ever-after!

Ingredients

• 1 cup grated coconut (use the white one)

• 1 cup jaggery powder

• 1/2 cup ghee (optional)

• 3 cups thin poha (stuffed rice)

• Cardamom powder

Instructions:

1. Mix the grated coconut and jaggery powder thoroughly in a bowl until they're well combined.

2. Add the thin poha and sprinkle some cardamom powder into the bowl. Mix everything thoroughly.

3. If using ghee, you can add it here for an extra touch.

Offer it to God first, then relish its flavors. Enjoy your Pancha Kajjaya, crafted with the delightful combo of grated coconut and thin poha!