CHEWY PUMPKIN SEED CHIKKI RECIPE

Ingredients:

  • 100 grams pumpkin seeds
  • 1/2 cup jaggery, powdered
  • 2 Cardamom (Elaichi) powder
  • 1/2 cup fresh coconut, grated

Method:

  • To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.
  • Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder. Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.
  • Add the pumpkin seed to mix it well. Brush the two steel moulds with oil.
  • Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.
  • Serve it cold or slightly warm it before eating. Keep Chewy Pumpkin Seed Chikki in a box to eat whenever you are hungry or you can also serve it with a cup of Filter Coffee for your tea time break.

SPICY PUMPKIN SEEDS

Ingredients:

  • 1 cup of shelled pumpkin seeds
  • 2 tbsp olive oil
  • 1/2 tbsp chili powder
  • 1/4 tbsp coarse salt

Method:

  • Toss 1 cup shelled pumpkin seeds with 2 tsp olive oil, V2 tsp chili powder, and 1/4 tsp coarse salt.
  • Toast at 375°F for 8 to 10 minutes. Stir occasionally until crisp.

GLAZE

Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth.
Drizzle immediately over pancakes.
Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

CHIA SEED LEMON PANCAKES WITH CITURS GLAZE

Ingredients: PANCAKE

  • 2 tablespoons Chia seeds
  • 1/4 cup water
  • 1 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 banana, mashed
  • 3 tablespoons freshly squeezed lemon juice plus 1 tablespoon zest
  • 1 tablespoon vanilla
  • 1 1/4 cup vanilla almond milk (or milk of choice)
  • 1 tablespoon maple syrup (or sweetener of choice, optional)

Ingredients: GLAZE

  • 6 ounces powdered sugar
  • 1 teaspoon lemon or orange zest
  • 2 1/2 tablespoons freshly squeezed fresh lemon juice (or orange juice)
  • Pinch of kosher salt
  • *You can make your own oat flour by finely grinding whole oats (old-fashioned or rolled oats) in a blender or food processor.

Method:

PANCAKE

  • Mix together Chia seeds and water in a small bowl. Set aside
  • Combine oat flour, baking powder, and salt in a large bowl.
  • In another bowl, mix together the remaining ingredients, including Chia mixture. • Combine the two bowls, folding the batter so that you don’t over mix.
  • Heat skillet to medium. Grease with oil or cooking spray. Pour 1/4 cup batter per pancake onto the hot skillet and cook for about 3 minutes per side.

GLAZE

  • Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth.
  • Drizzle immediately over pancakes.
  • Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

TOASTED PIPITA BREAKFAST HASH

Ingredients:

  • 1 large waxy potato, yukon gold, red, blue, diced
  • 1 cup onion, diced
  • 1 clove garlic, chopped
  • 1 cup bell pepper (any color), diced
  • 1 cup mushrooms, crimini/white/etc, diced
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/3 cup pumpkin seeds, raw or pre- toasted
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp of medium/high heat oil (avocado, grape seed, sunflower, canola, etc)

Optional: Skip oil and use a bit of water or broth in a non stick pan instead

Method:

  • Start by heating 1/2 tbsp of oil over medium heat.
  • When hot, add onion to a pan along with paprika and chili powder, and cover it with a lid.
  • Let it cook for 1-2 minutes over medium-low flame until it softens.
  • Remove the lid, add garlic, bell pepper and stir fry until onion turns slightly brown.
  • Add mushrooms and potatoes to the pan and stir.
  • Cover it with a lid and let it cook for around 10 .i minutes, stirring occasionally until potatoes are soft. Season with salt, pepper, and fresh cilantro or parsley.
  • Transfer to a bowl to keep warm, and wipe out the pan if needed.
  • Add remaining 1/2 tbsp of oil and pumpkin seeds to the pan.
  • Cook over low heat until they begin to turn slightly brown stirring often.
  • Sprinkle on top of hash and serve with condiments of choice.
  • Wrap it in a tortilla for a breakfast burrito or eat as is.

CHIA SEED FLATBREAD

This soft and tasty flatbread features the pleasant crunch (and nutritional punch) of chia seeds.

Ingredients:

  • 2 cups Chakki Atta Indian Flour
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 tablespoons toasted sesame seeds or whole flax seeds
  • 2 tablespoons Chia seeds
  • 2 tablespoons soft butter
  • 3/4 cup warm water

*See tips below for Chakki Atta flour substitutions.

Method:

  • Whisk together the flour, salt, yeast, and seeds.
  • Work in the soft butter and water, then mix and knead the dough until it becomes smooth and pliable.
  • Form the dough into a ball, place in a greased bowl, cover, and let rise for an hour or more, until puffy.
  • Turn the dough out onto a greased surface and fold it over several times. Divide the dough into six pieces; each will weigh about 2 3/4 ounces. Roll each piece into a ball.
  • Cover the balls with a damp cloth and let rest for 10 minutes.
  • Starting with the first ball you made, roll each ball of dough into a rough 8″ to 9″ circle; circles should be a scant 1/8″ thick.
  • Heat a heavy frying pan or griddle on medium heat for a minute or two, and brush the pan with oil just before cooking the first bread.
  • Place a dough round in the pan. Cook the first side for 1 to 2 minutes, until it starts to bubble and has some darkish brown spots; flip over and bake the second side until firm.
  • Stack the breads as they come off the griddle to keep them warm and soft.
  • Yield: 6 flatbreads.

SAFRON KULFI SERVED WITH MANGO AND CHIA SEEDS

Ingredients:

  • 1 hr of full cream milk
  • 1 bread slice (Use brown bread to give the kutfi a nice color. You can also use normal white bread)
  • 1 tbsp of cardamom powder
  • 1/4th cup of sugar
  • 1 tbsp of corn flour
  • 2 tbsp of pistachio
  • Pinch of Saffron

Method:

  • Cut the sides of the bread to remove the brown part.
  • Add the bread, corn flour and 1/2 cup of milk to a blender and blend until a smooth mixture is formed.
  • Take the milk in a wok and boil it over a low flame. Stir continuously to prevent it from sticking to the bottom.
  • Add the corn flour-bread mixture to the milk. This will give the milk a thick and smooth consistency. • Cook on low flame for 5 minutes.
  • Add some sugar, pistachio, cardamom and saffron while the milk is boiling.
  • Turn off the flame and let the mixture cool down.
  • Pour the mixture in an air-tight container and place it in a freezer. The kulfi will take around 6-7 hours to set.

ENERGY CHIA SEED DRINK WITH LIME AND HONEY

For Endurance Athletes

Ingredients

  • 2 tbsp of chia seeds
  • 1 tbsp of honey
  • 2 tbsp of lemon juice

Method

  • Add the chia seeds, honey, lemon juice and 2 cups of water to a jar and mix well • Cover the mixture and refrigerate it for at least an hour.
  • Stir before drinking.

LEMON CURD CHIA PUDDING

Ingredients:

  • Zest of a large-sized lemon (or 2 small lemons)
  • Juice of 2 large lemons
  • Around 11/2 cups of coconut milk
  • V4 cup of water (optional)
  • 3 tbsp of raw sugar or an equivalent sweetener • A pinch of salt • ‘A tsp of turmeric (or slightly more)
  • 3 tbsp of chia seeds (5 to 6 tbsp for well set pudding)

Method:

  • Blend the lemon zest, water, coconut milk, sweetener, salt and turmeric until a mixture is formed.
  • Add the chia seeds little by little so that the seeds are rightly distributed.
  • Taste the mixture to adjust the sweetness and tanginess as desired.
  • Pour the mixture into glasses and refrigerate it overnight. Stir once after an hour to evenly distribute the chia seeds if needed.
  • Garnish with whipped coconut cream and lemon zest, and finally serve with love.

MANGO CHIA SEED SMOOTHIE

Preparation Time — Approximately 10 minutes

Servings — 2 smoothies (around 4 cups)

Ingredients:

  • 2-tbs of chia seeds
  • 1 1/2 cups of unsweetened almond milk
  • 2 medium bananas (sliced and frozen)
  • 2 cups of frozen mango chunks

Method:

  • Add chia seeds and 1/2 cup of almond milk to a bowl. Whisk it until the seeds are thoroughly mixed in the milk. Cover the mixture and leave it to set in the refrigerator for 10 minutes.
  • Add bananas and the rest of the milk to a blender. Blend until the mixture becomes smooth.
  • Now, add mangoes and blend it once again.
  • Take the chia see mixture out of the refrigerator. See to it that the mixture is thickened to a gel-like consistency. Whisk it one more time.
  • Add the mixture to the blender and blend it until it is smooth.
  • Your smoothie is now ready. Pour it in a cup and enjoy!