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Black Chick Peas and Corn Salad with ACV Dressing

#OilFree #Vegan

A wholesome salad, so refreshing to relish at any time of the day! Loaded with proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, it tastes delicious, crisp and crunchy with subtle tanginess.

How to make Black Chick Peas and Corn Salad with ACV Dressing?

This power-packed salad calls for boiled black chickpeas, boiled potatoes, blanched corn and carrot, cubed cucumber, a hint of fresh basil leaves and a unique dressing with BRAGG’s Organic Raw ACV that renders sharp, distinct flavour and slight tanginess to the salad.

It can be munched as a snack as such or can be included in breakfast or in lunch. It is a smart pick to make kid’s lunch box, more colourful and healthier. A great option to serve in parties or get-together as it can be stuffed or filled in canapés and rolls, etc.

Ingredients

  1. Black Chickpeas / kala Chana – 1/2 cup
  2. Sweet Corn – 1/2 cup, blanched
  3. Potatoes – 1/4 cup, peeled, finely cubed
  4. Carrot – 1/4 cup, finely cubed
  5. Cucumber – 1/4 cup, finely cubed
  6. Fresh Basil Leaves – 2 tsp, finely chopped
  7. BRAGG’s Organic Apple Cider Vinegar – 1 tsp
  8. Salt and pepper to taste

Method

  1. Soak black chickpeas overnight and cook them with salt in pressure cooker for 5-6 whistles. Drain and let them cool.
  2. Boil finely chopped potatoes. Drain excess water and let it cool. The chickpeas and potatoes should be soft but firm in shape.
  3. Blanch Sweet corn.
  4. Carrots can be added either raw or blanched. I have used finely chopped raw carrots.
  5. Mix a tsp of BRAGG’s Organic Raw Apple Cider Vinegar, salt and pepper in a bowl.
  6. In a large bowl, mix boiled chickpeas, sweet corn, potatoes, carrot, fresh basil leaves and drizzle the ACV dressing over the salad.
  7. Toss it well and serve.

P.S – Product Review of BRAGG’s Organic Raw ACV for www.goindiaorganic.com

My feedback for BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’

1. BRAGG’s Apple Cider Vinegar, made by fermenting organically grown apples is a raw, unfiltered, unpasteurized, Non-GMO, kosher, certified organic by organic certifiers and naturally gluten-free vinegar.

2. Flavour: It has a strong, distinctive flavour which makes the dish that much more appetizing.

3. Taste: It tastes sour due to the fermentation of sugars in apples that gets converted to acetic acid, the main component in BRAGG’s ACV.

4. Colour and Texture: It is golden in colour and has a cloudy residue at the bottom of the bottle as it contains ‘The Mother’ of vinegar, naturally formed strand-like protein enzymes and good bacteria. As per the instructions mentioned by the company, shake the bottle well before using.

5. Packaging and Shelf Life: The nutrition facts and directions for use mentioned on BRAGG’s ACV bottle help the users to know its benefits well. It has a shelf life of more than 5 years as per the expiry date mentioned. It needs no refrigeration as it is diluted to 5% acidity.

6. Health benefits: It has antioxidant, anti-viral, anti-bacterial and anti-fungal properties. Moreover, it is rich in vitamins and minerals like acetic acid, folic acid, potassium, etc. It is highly recommended for boosting energy, detoxification, reducing weight, lowering blood pressure and cholesterol, strengthening immune system, improving digestion and more.

7. Culinary uses: Enhances flavour and taste in the dishes like salads, soups, health drinks, juices, smoothies, curries, cakes or desserts, dips, sauces, etc while making them more appetizing and healthier.

8. Other uses: A great pick for soothing irritated skin, hair conditioning, toning, removing warts and moles, curing insect bites etc.

Click the following links for recipes using BRAGG’s Organic Raw Unfiltered Unpasteurized Apple Cider Vinegar with the ‘Mother’ and Lyva Naturally Organic Raw Chia Seeds..

Chia Seeds Idly powder | Milagai Podi

Chia Seeds Chutney

Minty Apple Cider Cooler

Cold Cucumber Mint Soup with Chia Seeds

Eggless Basil Mayonnaise using Apple Cider

Almond Chia Seeds Laddu

Happy Cooking!

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Chia Seeds Chutney

Chia Seeds Chutney’, a simple but delicious recipe with the goodness of Organic Raw Chia Seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber.

How to Make Chia Seeds Chutney?

The amazing flavours of hing, urad dal and curry leaves along with Chia Seeds make this recipe appetizing. The texture of this chutney is slightly glutinous when grounded with water. To avoid the stickiness, add a few tbsp of grated coconut while grinding. It can be served with plain hot rice or as an accompaniment to idly or dosa or upma varieties.

Ingredients

  1. LYVA’s Raw Chia Seeds – 1/4 cup
  2. Urad dal- 2 tbsp
  3. Red Chillies – 1 or 2, deseeded and broken into pieces
  4. Curry Leaves -1/4 cup, torn into pieces
  5. Hing – 1/4 tsp
  6. Salt to taste
  7. Oil – 1 tsp (preferably coconut oil)

Method

  1. In a kadai, add 1 tsp of coconut oil and roast urad dal, red chillies, hing and curry leaves till the dal turns golden in colour.
  2. Transfer to a plate and let them cool.
  3. Grind the roasted ingredients along with raw chia seeds and salt into a fine paste adding very little amount of water.
  4. Serve it with hot plain rice or idly or dosa or upma varieties.
  5. It stays fresh for about a week when refrigerated.

Notes

  1. This chutney tastes awesome when mixed with hot plain rice and a tsp of desi ghee / til oil. Roasted papad and any tangy sambar are the best accompaniment to this rice.
  2. To Prepare dry Chia Seeds Chutney, you can grind it without water. It stays fresh for several more days at room temperature than the usual version.

P.S – Product Review of Lyva’s Raw Chia Seeds for www.goindiaorganic.com

My feedback for Lyva Naturally Organic Raw Chia Seeds

1. Lyva’s Organic Raw Chia Seeds, a plant-based superfood is rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber. This naturally gluten-free chia seeds has antioxidant properties also.

2. Colour and Texture: Lyva’s Chia Seeds are tiny in size, similar to basil seeds. When soaked in wet ingredients, it swells up and has a gel-like texture. It looks black and white in colour.

3. Taste and flavour: Chia seeds are well-known for their versatility that makes us to incorporate them in our daily food easily. It tastes dry, crunchy and nutty just like poppy or sesame seeds. When soaked in liquid, it tastes soft and sweet. It has a subtle nutty flavour that makes the dish more interesting.

4. Packaging and Shelf Life: These high-quality Chia seeds are pesticides-free and dirt-free. They are neatly packed in a zip lock pack that retains the freshness of the product intact. The nutrition information and suggestions for use mentioned on the pack helps the users to know its benefits well. As per the expiry date mentioned on the pack, it has a shelf life of 2 years. So, the product can be refrigerated and used as and when required.

5. Health benefits: It is highly recommended to include Chia seeds in our daily food as it helps to boost energy, reduce weight, reduce inflammation and high cholesterol etc.

6. Culinary Uses: Lyva Organic Raw Chia Seeds can be used in raw or soaked or grounded form in the dishes. They can be included in salads, soups, smoothies, juices, curries, chutneys, cakes or desserts and more.

7. Daily consumption of about a tablespoon of Lyva Organic Raw Chia Seeds in our food helps us to lead a healthy life.

Happy Cooking!

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Cold Cucumber Mint Soup with Chia Seeds

Soups are always nutritious and instantly rejuvenates us… A delicately flavoured soup enriches our body and our soul altogether…

This is a quick and frequently made soup at my home in summers. Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!

The recipe calls for:

Cucumber that acts as a cooling agent in warm summer days…

Mint to elevate the flavour and a refreshing taste,

Potato and Onion to thicken the soup (Onions, again enhances the flavour)

Rice Stock that acts as the base of the soup and as a natural body coolant.

Raw Apple Cider Vinegar that instantly peps up the flavour of the soup distinctively.  

Chia Seeds a superfood (that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber) to make it a nutrients-rich recipe.

This delicious soup can be relished at any time of the day be it in mid-morning or afternoon…it’s a great pick to serve in parties as it can be made in advance and chilled in fridge.

Cold Cucumber Mint Soup with Chia Seeds

A simple, nourishing soup that is so refreshing to beat the summer heat…Loaded with the goodness of Cucumber, Chia Seeds, Apple Cider Vinegar and rice stock, it’s a wholesome meal by itself!
Prep Time10 mins
Cook Time10 mins
For Preparing Rice Stock30 mins
Total Time50 mins
Course: Soup
Cuisine: Fusion, Indian
Keyword: Chia Seeds, Cold Cucumber Mint Soup, Cold Soup, Healthy, Summer Cooler
Servings: 6 people
Author: Delicious Galore

Equipment

  • Deep-bottomed Vessel / Pressure Cooker
  • Blender

Ingredients

  • 2 cups Cucumber peeled and cubed
  • 1 medium sized Onion finely chopped
  • 1 small sized Potato peeled and boiled
  • 10-12 Fresh Mint Leaves torn into pieces
  • 2 tsp Chia Seeds
  • ½ tsp Apple Cider Vinegar or as per your taste
  • Salt & pepper to taste
  • 2 tsp Butter
  • 3 cups Rice stock

Instructions

  • Soak raw chia seeds in enough water for 3-4 hours.
  • To prepare rice stock – In a deep bottomed vessel, boil 1 cup of rice in 9-10 cups of water in slow flame (you can opt for pressure cooking also). Let it cool and strain the stock. Keep it refrigerated till use.
  • Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and saute for a minute till a nice minty flavour emits.
  • Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper.
  • Mix well till everything gets incorporated well and the soup looks smooth and lump-free.
  • Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
  • Keep the soup refrigerated until use and serve cold.

For more recipes with Chia Seeds, plz checkout Almond Chia Seeds Laddu, Chia Seeds Idly Powder.

Happy Cooking!

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Eggless Basil Mayonnaise using Apple Cider

Who doesn’t like a creamy, flavouful sauce-like Mayonnaise on sandwiches, salads, dips, pastas and more? It’s my family’s all time favourite. So, mayo is one of my go-to-condiments and I always prefer to make it at home instead of using store-bought mayo.

Continue reading Eggless Basil Mayonnaise using Apple Cider