Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts From Category: snack

Finding keto snacks in indian cuisine is quite challenging, as most of them are made with pulses or wheat. So I was very excited to make a keto version of Dhokla, a typical snack from Gujrat. I made it for some guests and they all loved it - and they had no clue it was secretly healthy! The ones in the picture are very small, about half the size of the serving listed in the recipe, so feel free to adapt the size of the servings to your needs. If you like my recipes, don't forget to [subscribe](http://maria.recipes/subscribe), which will also give you access to the **Keto Recipe Recommender**. * 1 tbsp + 2 tsp (14 g) psyllium husk powder, mixed with 1/3 cup hot water * 3 eggs * 1/2 cup coconut flour (60 g) * 1/2 tsp of salt * 1 tsp apple cider vinegar * 1 cup water * 1/3 tsp baking powder * 1/8 tsp turmeric * 1/8 + 1/16 cup olive or coconut oil * 2 tbsp coconut oil * 1/2 tsp black mustard seeds * 1/2 tsp sesame seeds * 1-2 green chilies, sliced * Pinch of asafoetida (optional) * Stevia or erythritol (optional) * Optional: dissecated coconut, coriander, 1-2 tbsp lemon juice for garnishing * **Process** 1. Mix the psyllium husk with the hot water and let it sit for 5 minutes. 2. Blend the psyllium husk mixture with the eggs, vinegar, water (start with 3/4 cup water) and oil until smooth. 3. Add the coconut flour, salt, baking powder and turmeric. 4. Put it in a microwave-safe mold and microwave for about 6-7 minutes or until completely set. Alternatively you can steam it. 5. Meanwhile, in a pan, make the tadka: warm up the 2 tbsp coconut oil. Add the asafoetida, chilies, sesame and mustard seeds and fry them. Then take it out of the stove, add a pinch of sweetener if you like it. 6. While the dhokla is still warm, pour the tadka over the top and distribute it well. 7. Let it cool down completely, then garnish with fresh coriander, dissecated coconut and a bit of lemon juice. * **Nutritional information**, _for one piece (recipe makes 10 big dhokla)_ * 106 kCal * 3.2 g total carbs * **1 g net carbs** * 2.1 g fiber * **3.1 g protein** * 9.2 g fat

I have a sweet tooth, so I like to be able to make an easy treat every now and then when I feel like it. And this is exactly what these cookies do: they are soft, buttery and delicious, and can be made in the microwave in 2 minutes in total. Awesome! If you like easy-to-make Keto treats, check out my Keto chocolate! * 20 g butter (1.5 tbsp) * 1 egg * 1/8 cup coconut flour (15 g) * 1/8 tsp salt * A very small pinch of baking soda * 2 tbsp of erythritol, or stevia to taste * 1/4 tsp Vanilla extract * 15 g (1.5 squares) of 85% chocolate, chopped * **Process** 1. Optional step: brown the butter in the stove for 1-2 minutes to get a little extra flavor and color to your cookies. 2. Mix the egg with the melted butter, vanilla extract and the erythritol. 3. Mix the salt, flour and baking soda. Then add into the egg mixture. 4. If using stevia, you can taste to adjust the sweetness. 5. Add the chopped chocolate and mix. 6. Pour four small dollops of dough into a microwave-safe plate and microwave for a minute or until set. 7. Let them cool down before eating. * **Nutritional information**, _one cookie_ * 85 kCal * **1.2 g net carbs** * 2.2 g total carbs * 1 g fiber * **2.5 g protein** * 7.4 g fat

The classic Tikka recipe that I had already uploaded, now lower carb to make it even more keto friendly. Eat it as an appetizer, with salad or make some Paneer Tikka Masala! * 100 g paneer, cubed * 1/8 cup (30 g) of heavy cream * 1/4 tsp ginger paste * 1/2 tsp lemon juice * 1/4 tsp turmeric * Optional: 1/4 tsp fried fenugreek leaves * 1/3 tsp cumin powder * 1/3 tsp coriander powder * 1/4 tsp red chili powder * 1/4 tsp chaat masala * 1/4 tsp garam masala * 1/8 tsp salt * 1 tbsp oil, for cooking * **Process** 1. Mix all the ingredients except the paneer. Then add the paneer and let it marinate for at least an hour, preferably overnight, in the fridge. 2. You can make this in the oven, but I like to cook it over high heat with the oil until very brown and crispy. 3. Sprinkle with coriander leaves and serve. * **Nutritional information**, _for half the recipe_ * 260 kCal * **2.8 g net carbs**, 0.3 g fiber, 3.1 g total carbs * **10.5 g protein** * 23.5 g fat

_For those who miss dumplings... this is your recipe!_ Momos are steamed dumplings made in Tibet and Nepal, and very popular as a snack in India. They are usually made with a white flour dough and served with very spicy sauce; I actually have the traditional recipe in one of my oldest posts, from back when I ate low fat high carb... So now I decided to make a new, improved, low carb version! The filling is made with chicken, buttter and zucchini; I like the zucchini to add some extra moisture, but you can leave it out and increase the chicken and butter to make an even more keto version. The dough is made mixing ground sesame seeds, psyllium husk and coconut flour (you can use all coconut flour following the recipe for my [coconut flour roti](http://maria.recipes/coconutRoti) but I didn't want my momo to taste like coconut!). I almost didn't upload these because they turned out purple... but I read that this can be caused by the psyllium husk and it can depend on the brand. And even if they come out purple, these are delicious!
  • 75 g minced chicken
  • 25 g shredded zucchini
  • 1 tbsp(15 g) butter
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • Optional: 1/8 tsp ground fenugreek (methi)
  • Optional: pinch of chili to taste
  • 1/8 tsp ground ginger
  • 1/8 tsp ground garlic
  • 1/4 tsp ground onion
  • 1/2 tbsp soy sauce
  • 2 tbsp chopped scallions (10 g)
  • 55 g ground sesame seeds
  • 2 tsp oil
  • 3,5 tbsp psyllium husk powder (28 g)
  • 1/8 cup (15 g) coconut flour
* **Process** 1. Mix the ingredients for the filling: chicken, butter, zucchini, spices, soy sauce and 1/8 tsp salt. If you want to check for salt, take a small amount of the filling and cook in a pan, then taste it. 2. Mix the ground sesame, psyllium husk powder, coconut flour and 1/4 tsp salt. Then add the oil and water, starting with 1/4 cup of water and adding more little by little until you have a dough you can shape. 3. Take a piece of dough slightly smaller than a goldball. With a rolling pin, roll it to 2-3 mm thick; you can add a bit of water if the dough is dry and crumbling. Then trim the edges to make a 10 cm diameter disk. 4. Put a teaspoon of filling in the centre and then form the momo as seen in the video. 5. Once all the momos are formed, steam them for about 10 minutes or until the chicken is cooked inside. 6. Serve with spicy chutney, like [this one](http://maria.recipes/acharEng)! * **Nutritional information**, per momo (if making 10 momo) * 66 kCal * **1.2 g net carbs**, 3 g fiber, 4.1 g total carbs * 2.8 g protein * 5.3 g fat

Cauliflower never disappoints me! I saw this recipe [here](http://www.delish.com/cooking/recipe-ideas/recipes/a48260/cauliflower-nachos-recipe/). It is very easy to make and very tasty. I added some protein powder to make it a full meal, but you can skip it and serve it as a side dish if you prefer.
  • 1/2 big cauliflower (600g)
  • 3 tbsp olive oil
  • Salt, pepper
  • Optional: garlic powder, chili, paprika
  • 1 cup (110g) shredded cheddar or edam
  • 1/2 avocado
  • 1/2 scoop protein powder, flavorless, such as whey or pea protein powder
  • 1 tbsp lemon juice
  • Jalapenos in vinegar (about 20 g)
  • 35 g onion
  • 100 g fresh tomato
  • Fresh coriander
* **Process** 1. Heat up the oven to 220C. 2. Chop the cauliflower into “steaks” about 1.5 cm thick each. I prefer to discard the edges as they break apart easily, so I keep them for cauli-rice. 3. Put the cauliflower in a baking tray with salt, oil, pepper and spices to taste. Mix well, arrange in a single layer. 4. Bake the cauliflower for 30-40 minutes until it is golden. 5. Meanwhile, prepare the guacamole (mix the avocado, protein, lemon, 15 g onion, cilantro, salt and pepper) and the salsa (chop and mix the tomato, the rest of the onion, salt, pepper and some coriander). 6. Once the cauliflower is golden, take out of the oven, cover with cheese and bake further 2 minutes so it melts. 7. Take out of the oven, pour the salsa, guacamole and some jalapenos on top, and eat while it is still hot. * **Nutritional information**, for 1/3 of the recipe * 433 kCal * **9.6 g net carbs**, 7 g fiber, 16.6 g total carbs * 19.4 g protein * 34 g fat

These are such a fun way to get more veggies in. Even my broccoli-hating family loved these!
  • 250 g broccoli
  • 3 large eggs
  • 3/4 cup parmesan cheese (45 g)
  • 2 heaping tbsp coconut flour (24g)
  • 1/2 tbsp vinegar
  • 1/2 tsp baking powder
  • A good pinch of salt and some black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/4 cup of water (or more if needed)
  • Optional: 1/2 serving of neutral flavor protein powder (equals 15 g protein)
  • Optional, for frosting: 4 tbsp butter, 6 tbsp cream cheese (180g)
* **Process** 1. Steam the broccoli just until it is tender (don't overcook so it doesn't lose the bright green color). You can do this in the microwave. 2. Purée the broccoli. 3. Add all the other ingredients except for the ones for the frosting. 4. Divide into 9 muffin molds. 5. Cook in the oven at 180C for 20 minutes, OR microwave for 4 minutes, or until the center has set. 6. _Optional: whip the butter and cream cheese with a pinch of salt and pepper until you form a buttercream; use it to frost the muffins._ * **Nutritional information**, - Per cupcake with frosting - 165 kCal - **2.6 g net carbs**, 1.2 g fiber, 3.8 g total carbs - 8.2 g protein - 14.2 g fat - Per muffin without frosting - 72 kCal - **2 g net carbs**, 1.2 g fiber, 3.2 g total carbs - 6.7 g protein - 3.5 g fat

This is my favorite low-carb bread. It has a spongy texture, great for dipping, and makes great toasts and sandwiches :)
  • 3,5 tbsp psyllium husk powder (28g) + 3/4 cup water
  • 6 eggs (or 2 eggs + 8 egg whites)
  • 1/2 cup olive oil
  • 1 tsp salt
  • 2 cups of water
  • 1 cup coconut flour (120g)
  • 1/2 tbsp apple cider vinegar
  • 2/3 tsp baking soda
* **Process** 1. Preheat the oven to 180C. 2. Mix the psyllium husk and water and let it sit for 5 minutes. 3. Blend the previous mixture with the eggs and oil until very smooth. 4. Add the other ingredients and blend. The mixture should be quite thick. 5. Pour into a loaf pan and shape. 6. Bake for 60-75 minutes. Let it cool down in a rack before you cut into it. * **Nutritional info**, _per slice (makes 20 slices)_ * 92 kCal * **0.88 g net carbs**, 2.1 g fiber, 3 g total carbs * **3 g protein** * 7.7 g fat

This is an indian appetizer from the region of Gujarat: vegan savory pancakes made with moong lentils, and filled with anything you like. They can be had plain with chutney, or filled with paneer (like I did), tomato onion and coriander, or whatever you fancy. They are usually had with tea in the afternoon, but I like them as a lunch or dinner appetizer: they are light, full of protein and everybody likes them, even the biggest of carnivores!
  • 1/2 moong dal, preferibly peeled (100 g)
  • 1/8 tsp baking soda
  • 1/8 tsp asafoetida (you can substitute it with 1/2 clove of garlic, smashed into a paste)
  • 1/4 tsp salt
  • Chilli to taste (preferibly green chili paste)
  • A few drops of stevia (equivalent to 2 tsp sugar)
  • 50 g paneer (or cottage cheese)
  • 1/2 tsp Chaat masala (optional)
  • 4 tbsp fresh coriander
  • 2 tsp coconut oil (for cooking)
* **Process** 1. Wash the lentils properly, then soak them for 3-4 hours. 2. Drain, add 3 tbsp water and grind into a fine paste. If necessary you can add more water. You should end up with a pancake-like batter. 3. Add the salt, baking soda, asafoetida and stevia and mix well. 4. Lightly grease a pan or tawa (with 1/2 tsp oil per chilla it is usually enough) and put it over medium-high heat. Pour 1/4 of the batter and use a spatula to make a thin disk of about 2-3 mm thick. 5. Put the filling on top while it cooks; in this case, paneer, coriander and a bit of chaat masala. 6. When the batter starts to dry in the top (about 2-3 minutes), flip it, cook another minute, flip again and fold it in half to keep the filling inside. Proceed with the other chilla. 7. Serve them with more paneer, coriander, chaat masala, tomato and onion, or with your favorite chutney. * **Nutritional info**, _per chilla (makes 4)_ * 161 kCal * **8.8 g net carbs**, 7.6 g fiber, 16.4 g total carbs * **9.1 g protein** * 6.5 g fat

This is a super easy recipe for no-sugar chocolate without any weird artificial sweeteners or additives :)
  • 1/4 cup coconut oil or butter
  • 1/4 cup peanut butter, almond butter, hazelnut butter, tahini...
  • A pinch of salt
  • 1/3 cup cacao
  • Stevia or erythritol to taste
* **Process** 1. Melt the oil. 2. Mix all the ingredients. Taste to adjust sweetness. 3. Pour on a flat non-stick surface and put in the freezer until it hardens. 4. Divide into 9 pieces and keep in the fridge or freezer. * **Nutritional info**, _per portion (makes 9 portions)_ * 95 kCal * 3.1 g total carbs, 1.6 g fiber, 1.5 g net carbs * 2.5 g protein * 9.2 g fat

These are the cutest little fat bombs I have made! They have an almond-butter crust and a creamy lemon filling, full of coconut oil goodness! They are also gluten-free and can be adapted for a dairy-free version, as well! If you want to have a third layer, add a tablespoon of lemon or strawberry gellatin on top. That would be even lovelier!
  • 1/2 cup almond meal (I used crushed roasted almonds)
  • 1/4 cup flax seeds, ground
  • A pinch of salt
  • A pinch of stevia or erythritol (to taste; I used about 1/2 tsp of truvia)
  • 25 g melted butter or coconut oil
  • 5 tbsp coconut oil, melted
  • The zest of one lemon
  • 60 g cream cheese (substitute for coconut cream for dairy-free)
  • 1-2 tbsp lemon juice (to taste)
  • Stevia or erythritol, to taste (I used 1 tbsp truvia)
  • Vanilla extract
* **Process** 1. Mix the dry ingredients for the crust: almonds, flax, salt, pinch of stevia. Then add the butter and mix until you have a dough that doesn't crumble. If necessary, add some more butter. 2. Blend all the ingredients for the cream: coconut oil, zest, cream cheese, lemon juice, sweetener and vanilla extract. 3. Using small molds (I used ice cream cubes), put a layer of the base and then a layer of the cream on top. I made 16 small fat bombs. 5. Let it harden in the fridge (1-2 hours), then take out of the mold. Keep in the fridge until consumed. They will last 4-5 days in the fridge in an air-tight container. * Nutritional info, _per fat bomb (makes 16)_ * 89 kCal * 1.4 g total carbs, 0.96 g fiber, 0.48 g net carbs * 1.4 g protein * 9.2 g fat

Another low-carb recipe that doesn't require many ingredients and is great for when you buy zucchini in bulk (like me!). These are soft, slightly sweet tortillas, that are great freshly made to make fajitas, tacos or quesadillas, and they hold pretty good in the fridge for 2-3 days - just heat them up for a few seconds and use!
  • 500 g zucchini, grated (2,5 medium zucchini)
  • 3 tbsp (heaping) coconut flour
  • 1 egg
  • 1/2 tbsp pesto (optional, you can add more or omit)
  • 1/2 tsp salt
  • Optional: shredded cheese
* **Process** 1. Turn on the oven to 180C to preheat. 2. Squeeze that grated zucchini, and then squeeze some more. You should end up with about 1 cup of zucchini. You can keep the liquid for cooking instead of water. 3. Mix all the ingredients until you form a paste. 4. Divide it into six balls, then put them onto a non-stick tray or parchment paper. Using your hands, shape them into tortilllas, about 2-3 mm thick. 5. Cook in the oven for 15-20 minutes or until they are slightly dry, but are still soft. 6. Optional: if you want to make hard taco shells, put the tortillas hanging on the wire rack of the oven and cook them on low heat so they get dry and crispy. * Nutritional info, _per tortilla (makes 6) * 64 kCal * 5.1 g total carbs, 1.9 g fiber, 3.1 g net carbs * 3.5 g protein * 3.2 g fat

An easy way to make your own protein bars, low on carbs, vegan, and only four ingredients. This is my version, where I am using sunbutter, but according to the [original recipe](http://meatfreeketo.com/homemade-keto-protein-bar-formula/), any type of nut or seed butter will work, and you can change the proportions to your liking.
  • 6 tbsp cream cheese
  • 6 tbsp sunbutter, or nut/seed butter of choice
  • 80 g protein powder (I use chocolate flavored whey)
  • 2 tbsp coconut oil
* **Process** 1. Mix everything except the oil with patience. If it is dry, add the oil a bit at a time; i needed 2 tbsp. You should end up with a firm dough, similar to play-doh. 2. Let it cool down in the fridge. 3. Cut in 6 equal pieces. **Nutritional information**, _per bar (makes 6)_ * 222 kCal * 5.1 g total carbs, 1.3 g fiber, 3.9 g net carbs * 13.7 g protein * 18.1 g fat

In my family everybody loves "boquerones en vinagre", a typical spanish appetizer made of raw anchovies that are dipped in vinager until they change their texture, and then eaten with olive oil and garlic. However, I am not a big fan of raw fish, and since I am trying to base my eating in plants, I remembered I heard abuot vegans making "calabacín en vinagre", zucchini in vinager, so I thought I would give it a go. And yes, it was a great idea! The texture and flavor are perfect to eat as they are with some beer in summer, or in a light and fresh salad.
  • Zucchini
  • White vinager
  • Extra virgin olive oil
  • Salt
  • Garlic
  • Fresh parsley
* **Process** 1. Cut the zucchini very thin using a potato peeler, to form thin strips. Add a little bit of salt. 2. Put the zucchini in a deep dish, cover in vinager and let it rest in the vinager overnight (8 hours). - _It's best not to leave it for too long; if left for 24 hours, it tastes too much like vinager!_ 3. Take it out from the meat and drain properly. 4. Put the zucchini in layers in a plate and add the oil, chopped garlic and parsley. 5. Leave it to rest for at least an hour. 6. It's done.

A delicious, spicy dip, with mexican flavours. Incredibly easy to make and so tasty that I eat it by the spoonful :D
  • 400 g boiled kidney beans
  • 1 tbsp tomato paste
  • 1-2 tbsp lemon juice
  • 1/4 tsp ground black pepper
  • 1/4 tsp cinnamon
  • 1/2 tbsp onion powder
  • 1/4 tsp garlic powder
  • Salt, to taste
  • Optional: extra virgin olive oil, to taste.
  • Optional: coriander, to mix in or to garnish.
* **Process** 1. Drain and rinse the beans. 2. Process everything. 3. Eat.

Chicken tikka, that can also be made with paneer or tofu, is an easy to make appetizer, very versatile to add to other dishes, or to just eat it plain. I like to make it with big chunks of onion and red bell pepper, to have more color and different flavors. It is good as it is, in salad or sandwiches, and it is also the base for the typical dish Chicken Tikka Masala, one of the most popular foods at indian restaurants.
  • 2 big chicken breasts (600g), cubed, or 500 g paneer or firm tofu, cubed
  • 1/2 cup (125g) greek-style yoghurt. Use vegan yoghurt and tofu for a vegan dish
  • Optional: 2 tbsp fresh coriander, chopped
  • 1/2 tsp chili or to taste
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1 tbsp ginger paste, 1 tbsp garlic paste
  • 1/4 tsp turmeric
  • Juice of half a lemon
  • Optional: 1/2 onion and 1/2 red bell pepper, in big chunks
* **Process** 1. Put all the ingredients in a bowl and marinate for at least 2 hours. 2. Put the meat, onion and pepper into skewers and on an oven tray. (if using wooden skewers, soak them in water for a couple of hours and then cover the part that doesn't have meat with some aluminum foil). - Another option, instead of making it in the oven, is to make it in a pan over high heat with some oil, without skewers. 3. Put under the grill for 20 min turning it every 5 and pouring some of the marination sauce on top if it dries out. 4. Once it starts getting slightly burnt in the corners, it is done. 5. Use for tikka masala, pizza, sandwiches, salad... * **Nutritional info**, per 1/5 recipe without vegetables - With chicken (1 chicken breast per serving): - 162 kCal - **1.7 g net carbs**, 0.1 g fiber - 27.4 g protein - 4.4 g fat - With paneer (100 g paneer per serving): - 327 kCal - **5 g net carbs**, 0.1 g fiber - 22.3 g protein - 24.8 g fat - With firm tofu (100 g tofu per serving): - 173 kCal - **3.7 g net carbs**, 2.4 g fiber - 18.2 g protein - 10.1 g fat

Falafel are a sort of "meatball" made of chickpeas, typical from the Middle East. they are traditionally vegan and deep-fried. I am not a bit fan of frying (not just because of the fat, but because I'm actually a bit scared!) so I've been trying to find a good no-fry falafel recipe. But most of the ones I found used eggs, or ended up adding a whole lot of breadcrumbs into the mixture, or something of the sort... So I thought I should try with chickpeas + chickpea flour, and the result is very good. The first time they were completely oil-free; they were tasty but a little bit dry, so I would recommend you use it. You will get crunchy falafel with a moist inside, perfect for any time.
  • 400 g boiled chickpeas
  • 1 small onion
  • 1 (or 2) garlic cloves
  • A handful of parsley, aprox 1/2 cup (you can substitute half or everything for fresh coriander)
  • 4 tbsp chickpea flour
  • 2 tsp powdered coriander
  • 2 tsp powdered cumin
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp of olive oil (you can add a bit more if you want to)
* **Process** 1. Preheat the oven to 180C 2. Process all of the ingerdients until you have a firm mixture. 3. With your hands, form your falafel as little balls or disks, and put them in a greased oven tray, without them touching one another. 4. Bake for about half an hour, or until they are slightly golden and crunchy on the outside. Serse with tahini dip, with yoghurt and mint sauce, in a pita bread sandwich... Whatever you like best.

These little coconut balls are one of my favourite things to serve during christmas. The original recipe called for egg and then required some baking, but I decided to substitute the egg to avoid the baking part! They are incredibly easy to make, healthy, and so delicious!
  • 250 g mashed sweet potato (baked, microwaved or boiled sweet potato, then mashed with a fork)
  • 150 g sugar or to taste (can be substituted for stevia)
  • 30 g powdered biscuits, tea-biscuit or wafer type (mine were low on sugar and vanilla flavour)
  • 1/4-1/2 tsp vainilla extract (can be omitted if the biscuits are flavoured)
  • 150 g shredded coconut
  • Some extra shredded coconut, to coat the balls
* **Process** 1. Mix all the ingredients to make a smooth mixture. If it is not thick enough to form the balls, add some more powdered biscuits. 2. Form some balls and then coat them with the shredded coconut. 3. Let it cold down a little bit in the fridge before serving it so they harden a little bit.

"Sobrasada" is a typical spanish spread made primarily of pork fat and paprika. Quite honestly, it has always been one of my soft points: I love it! So when I found out there were recipes for vegan "sobrasada" made with sundried tomatoes, I had to give it a go. I use two different recipes depending on what I have available at home, this one uses oats. It tastes like spicy paprika, and oregano, and olive oil... just try it already!
  • 50 g sundried tomatoes (NOT the ones that come in oil)
  • 20 g rolled oats (1/4 cup)
  • 1 cc paprika, sweet or spicy depending on your taste
  • 1/2 tsp garlic powder or half a garlic clove
  • Optional: extra virgin olive oil
  • 1/4 tsp oregano
  • A pinch of salt and some black pepper
* **Process** 1. Hydrate the tomatoes and oats in warm water (not boiling) for 15 minutes. 2. Drain very well. 3. Process all the ingredients and let it cool down in the fridge beefore serving. **Spread it on bread, make sobrasada and cheese sandwiches... whatever you like most!**

These are many different sauces to dip your momos in; however, the one I liked most is the sesame achar, that is the one I had more often in Nepal. This is the version I have found to be closest to what I remembered. I do hope you enjoy it!
  • 2 tbsp sesame seeds
  • 1 onion
  • 1/2 tbsp ginger paste
  • 2 garlic cloves
  • 2 red chillies, desseded or whole (depending on how spicy you want it)
  • 2 tomatoes
  • 1/2 tsp sugar or stevia to taste
  • Salt, black pepper
  • Optional: 1 tsp tomato paste
  • Optional: 1/2 cup fresh coriander
* **Process** 1. In a casserole, warm up some oil with the sesame seeds. 2. Add the onions, garlic, ginger and chilli and brown for about 5 minutes. 3. Add the rest of ingredients except the coriander and some water to cover. Turn the heat down to low. _Don't add too much water or the final result will be too runny._ 4. Simmer until the vegetables are broken down. 5. Take out the peel of the tomatoes and then process everything along with the coriander to get a smooth mixture. You can run it through a sieve it you want it to be smoother.

When I went to Nepal a few years ago, I adored it; the country, the people, the ricefields, the mountains... and the food. Every day we would have dal bhat and chai; we loved it. But as soon as we got a chance... we would go to a restaurant and order a nice plate of momos. These are dumplings, that are usually steamed or fried, and that are available in so many flavours: veg, chicken, buffalo, paneer... (when I was looking for recipes, I even found a chocolate one!!) Ever since, I have been looking for a good recipe of both, the momo and the sauce that comes with it, "achar", because the one they made over there (with tomato and sesame seeds), I couldnt seem to find in european restaurants... And now, at last, I am proud of the result I got! I'm not going to lie here, it is a lot of work; but at least it doesn't require any fancy ingredients, and if you make a bigger amount, you can freeze the raw momo and then cook them straight out of the freezer! Momo all year round!!! :)
  • 200 g chicken meat, minced
  • 150 g zucchini, grated (about half a zucchini)
  • 1/4 red onion, very finely chopped
  • 2 scallions, very finely chopped
  • 1/2 tbsp ginger paste
  • 1 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Optional: 1 tsp ground fenugreek seeds
  • Optional: 1/4 tsp ground chili
  • 1/4 tsp powdered garlic
  • 1/4 tsp powdered ginger
  • 1/4 tsp sugar
  • Pinch of salt (depends on how salty your soy sauce is)
* **Making the filling** * Just mince everything up and mix it together. Let it sit for a while in the fridge before cooking. * **For the wrappers** * Some people use wonton wrappers or similar store-bought wrappers; if you cannot find them, make a basic dough with flour, salt and water (like the chapati dough) * You should use disks of about 8-10 cm diameter, preferably slightly thicker in the center than in the edges. You will need around 25. * **For forming the momos** * Patience, my friend. * **For cooking the momos**, there are two ways: * Steaming the momos, for about 10 minutes * Deep fry them (I cannot say for how long since I have never fried them myself) Serve them warm with a spicy sauce - preferably a tomato and sesame "achar" like [this one!](http://maria.recipes/acharEng). Delicious!

A very easy recipe and a great snack!
  • Sliced ham (you can use slices of chicken ham as well) (Its best that the slices are not too thin.
  • Whatever cheese you like best: I like mixing cream cheese with roquefort.
  • Other ingredients to taste: raisins, olives, walnuts... (You cannot use any fresh ingredients like arugula since you wouldn't be able to freeze it later.)
* **Process** 1. Spread the cheese on the ham, and then put the topping you want. 2. Roll over itself as if it were a rug, then cover in some aluminum foil to make sure it holds the shape; after that, freeze for at least one hour. 3. Take out of the freezer and, while it is still cold, cut in little thin wheels. 4. Wait for about 20 minutes until they defreeze all the way through and serve.

  • 1/3 cup + 1/4 flour (I use whole wheat)
  • 1/8 cup sugar (or more to taste)
  • 1/2 tsp vanilla sugar
  • 1.5-2 tbsp unsweetened peanut butter
  • pinch of salt
  • A pinch of baking soda
  • 2 tsp strawberry jam
  • 1/2 tsp corn starch
  • 1-3 tbsp milk or water
  • Optional: 1/2 tsp vanilla and/or 1/4 tsp cinnamon
* **Process** 1. In a bowl, mix the flour, baking soda, sugar and vanilla sugar. 2. Add the peanut butter and mix thoroughly. 3. Add 1 tbsp milk or water and mix. Add liquid a little at a time. 4. In a bowl, put the jam and heat it up in the microwave for 5-10 seconds. Once it's runny, mix with the cornstarch. 5. Form the cookies and lay on parchment paper; it should form 10-12 cookies. - _Watch the video for specifics on how to give them the shape._ 6. Cook in the microwave for about 90 (time depends on the microwave so be careful!) 7. Take out of the microwave and gently spoon a little bit of jam mixture into the central hole. 8. Microwave for further 20 seconds approximately. * If overcooked, they get tough and dry! Let them rest at least 15 minutes (better 30 or 60) for best results.

This is a very popular snack from Gujrat: a savory spongecake made with chickpeas.
  • 1 cup chana dal / chickpeas - soaked overnight
  • 3 tbsp yogurt (best if left overnight outside of the fridge so it is more sour)
  • 2 tsp lemon juice
  • 1 tbsp green chili-ginger paste or 2 tsp ginger paste
  • 3/4 tsp salt
  • 1 cup water _start with half, then add slowly
  • Optional: 1/8 tsp turmeric (but if you use too much, the dhokla might end up pink!)
  • 1'5 tsp baking soda
  • For the tadka: 1 tbsp oil, 1/2 tsp mustard seeds, 1 tsp sesame seeds , red chili to taste, Opcional:asafoetida, 2 tbsp water, 1/2 tbsp sugar, 1 tbsp lemon or lime juice , Optional: 4 seedless green chillies cut lenghtwise, curry leaves
  • To serve: 1 tbsp coconut (better if fresh), fresh coriander.
* **Process** 1. Drain the soaked chickpeas, put in a food processor, add half a cup of water and the yogurt and process until you have a thick but smooth batter. Add water (a little at a time) if necessary. Then, let the batter outside in a warm place for 5-6 hours (you should see some bubbles appear). 2. Add the lemon, salat, ginger and turmeric to the fermented mixture. Mix. 3. Grease the mold you will be using (one big round one or two small square ones). 4. Add the baking soda (from now on you have to be fast as the reaction has already started), mix VERY well and pour on a mold. 5. Microwave for 4 minutes (I used two different molds and microwaved them separately) until set, or until a toothpick inserted in the middle comes out clean. Original version: steam for about 10-15 minutes 6. Meanwhile, prepare the tadka: first fry the mustard seeds in the oil; when they start to pop add the sesame, take off the stove, add the asafoetida, let it cool down, then add the other ingredients. 7. Once it has set, pout the tadka over the top with a spoon so it is well distributed. 8. To finish, sprinkle the coconut and coriander over the top. * Serve in squares with your favorite chutney (mint, tamarind or green chutney)

  • 1/3 cup + 1/4 flour
  • 1/4 cup sugar (or less to taste)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2-1 tbsp vegetal or coconut oil
  • 2 tbsp dissecated coconut
  • 1-3 tbsp coconut milk (or regular milk)
  • Optional: 1/2 tsp vanilla and/or 1/4 tsp cinnamon
* **Process** 1. In a bowl, mix the flour, salt, baking soda, sugar and coconur. 2. Add the oil and mix thoroughly with a spoon. 3. Add 1 tbsp coconut milk (and vanilla extract if using) and mix. Add milk a little at a time. 4. Form the biscuits and lay on parchment paper (makes 10 small or 5 big biscuits). 5. _Optional, but should be done: eat everything left behind in the bowl and spoon!_ :) 6. Cook in the microwave for about 90-120 seconds (time depends on the microwave so be careful!) - In the beggining the might look undercooked; let them sit for 10 minutes before eating. - If overcooked, they get tough and dry! The result: spongy and sweet cookies. _**Delicious!**_