Coconut Date and Nuts Rolls

Medjool Date is one of my favorite dried fruit. These dates contain fiber, calcium, iron, and other nutrients. One date a day can be really beneficial, although over indulgence of anything is never good. Always include dried fruits (no sugar added) and nuts in your meals, but in moderation.

This recipe is an easy one and has a lot of nutritional and health benefits. One semi moon shaped roll can be a perfect morning treat on your way to work. Here is the recipe:


Medjool dates (21)

1/4 cup walnuts (semi crushed)

1/4 cup pistachios (semi crushed)

1 tablespoon of ghee (clarified butter)

1/4 cups of unsweetened dried shredded coconut

1 pinch of salt


1. Wash, pat dry with kitchen towel, and remove pits from all the dates.

2.  Semi crush the nuts in the food processor. Roast them dry in a shallow pan.

3. Fully crush the dates in a food processor.

4. Heat up a pan, add ghee.

5. Add Medjool dates until heat softens them. Add a pinch of salt. Salt will bring out the sweetness of the dates better.

6. Now add all the crushed nuts. Mix the mixture well.

7. Cool the dates and nuts mixture completely. Form rolls.

8. In a plate add unsweetened dried shredded coconut, roll the rolls and press them a little bit. This will give them semi moon roll shape.

9. Put the rolls in the refrigerator for 15 minutes. Cut them neatly with a sharp knife.

10. Store them in an air-tight container and refrigerate them.

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Boiled Raw Shelled Peanuts (Halloween Party Snack)

You can treat raw shelled peanuts with two basic cooking method. 1. Roast them in a skillet and 2. Boil them in a cooker or a deep pot.

Here is my recipe:


2 cups of Raw Shelled Peanuts

6-7 cups of water

1/4 cup of salt


Clean raw shelled peanuts with water. Pressure cook all the ingredients in a cooker. Serve hot or warm. It can be a perfect Halloween party snack.


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Blueberry Jam

Who doesn’t like jam. Actually in last two years, I have hardly purchased any store-bought ones, as home made jams are very easy to prepare. Moreover, you can control your ingredients, especially sugar. You can know exactly what is in your recipe, which is my all time favorite homemade cooking advantage.

I don’t have much knowledge on canning, so I make small batches of jams. Small batch can be easily consumed in a month’s time frame. Jams can be used not only on a slice of bread or a croissant, but you can mix it with granola and Greek yogurt for a perfect breakfast on the go. It can be baked in a puff pastry with brie cheese. There are several uses.

Summer is going on and we frequently visit local farms for fruit picking. If you haven’t experienced farm fresh picking, then please do so. It is a perfect day out activity with your family and friends, especially kids.

My husband and I have gone for several of them: blueberries, raspberries, strawberries, cherries, and apples. You can also pick pumpkins during Halloween-Thanksgiving holiday time.


2 cups of fresh blueberries

1/2 lemon juice

1/2 cups of sugar

2 tablespoons of pectin (a vegetarian option)


Heat up your pan at low-medium temperature.

Add blueberries, lemon juice, sugar, and pectin. Mash everything well.

Now reduce until 1/3 of the original quantity.

Cool it a bit and fill it in a clean and sterilize container jar.


Sprout Beans (Protein Filled Breakfast)

For vegetarians beans, cereals, pulses, and lentils are very important protein sources. As an Asian Indian I utilize lots of them in my daily meals.

The moth beans (also known as brown bean or matki) and they can be easily found in Indian grocery stores. I also use the similar technique for sprouting Moong (known as green beans or green grams)

The difference between all the three (trio) beans are nicely explained here.

For Sprouting:

1 cup green or brown beans (Washed)

4 cups of lukewarm water (soak)

Cheesecloth or wire mesh colander or Sprout Maker

Method: Wash the beans well 2-3 times under running water. Now soak them in lukewarm water overnight. They will soak most liquid and fluff up. In the morning drain most water and wrap all beans in cheese cloth. Keep them moist by spraying water for an entire day or two. After two days refrigerate them. This will keep the sprouts fresh for a week.

These sprouts are full of protein and fiber. You can cook them for a protein filled breakfast.

My cooking method is simple.


1 teaspoon of canola oil

Sprouted beans (mentioned in the beggining of this post)

3-4 cloves of garlic (minced or chopped)

1 pinch of asafoetida (good for digestive aid)

1/4 teaspoon of turmeric

1/2 lemon juice

1/4 cup water

Salt to taste


Heat up the oil. Add asafoetida and garlic. Don’t brown the garlic, just saute it until you smell like garlic. Now add turmeric powder and sprouts. Saute all.

Add water and heat it up until all the water is soaked by sprouts. We don’t want to mush up the beans. They should be soft and cooked through. Add lemon juice in the end and serve.

Cooked Sprout Beans


Cheerios Pilaf (Indian Style)

Well in Indian chaats we call dry ‘rice crispy ‘ as ‘mumra’ or ‘murmura’. You can make bhel or poha style chatpati which means Indian style pilaf.

I replaced rice crispies with Cheerios just to make it a healthier version. It can be a perfect light snack or side dish.

10 cups of Cheerios (soften as mentioned in the note below)
1/4 cup of Wheat Germ
1/2 medium onion (diced)
1 tomato (diced)
2 small green chilies
10 sweet green curry leaves
2 tablespoons of fresh ginger (paste)
6-8 tablespoons of cilantro leaves (chopped)
4 tablespoons of ground nuts (unsalted peanuts)
1/2 lemon juice
1 tablespoon of canola oil

1 teaspoon of mustard seeds
1/2 teaspoon of turmeric
1 tablespoon of organic sugar
Salt (according to taste)

1. Take oil. Heat it up well. Add mustard seeds until they splatter.
2. Add ground nuts or peanuts until lightly toasted and crisps up.
3. Add all ginger, chilies, onions, tomatoes, curry leaves and spices.
Sweat them until soft.
4. Add soaked Cheerios (note: soak them in runny tap water for 1/2 minute. Don’t make it mushy just soften them a little)
5. Now add wheat germ, lemon juice, and cilantro.
6. Serve hot.