5 Recipes That Are Excellent Stress Busters!

By: Reetu Uday Kugaji  
Chef, Culinary Expert & Food Blogger

1. Roasted Garlicky Fox Nuts

This is not only an instant snack but also a powerhouse of nutrition. Can be prepared in no time and is very filling. I would say Munch on this tongue tantalizing snack and stay Stress Freeee.

Preparation Time- 05 minutes

Cooking / Roasting Time- 08 to 10 minutes

Serves: 2

Ingredients and Quantity:

• Fox Nuts- 02 cups
• Extra Virgin Olive Oil- 02 tsp.
• Garlic cloves, crushed- 06 nos. / or more as desired
• Black peppercorn, coarsely ground-3/4^th tsp.
• Turmeric- 1/4^th tsp
• Salt –To taste

Method:

1. In a heavy bottomed pan, add oil. Add crushed garlic sauté for half a minute.
2. Add Fox nuts. Sauté on a medium flame till it becomes a little reddish in color i.e. for 07 to 08 minutes. Add turmeric powder and coarsely ground black peppercorn.
3. Sauté for few seconds
4. Add salt to taste and mix well. Remove from the flame.
5. Cool and transfer in an airtight container, if not consumed immediately.

Chef Tips:

1. To further enhance its flavor, you may add Curry leaves, if desired.
2. If you are fasting replace the salt with sendha namak.
3. You may sprinkle a little Chat masala.
4. You may use clarified butter in the same quantity instead of extra virgin olive oil

You may also make Roasted Garlicky Fox Nuts Bhel, by adding chopped onion, deseeded and chopped firm red tomatoes, chopped green chillies, chopped raw mango, chopped coriander leaves sprinkled with chaat masala to the prepared makhana (Fox Nuts). Just before serve sprinkle a little lemon juice. This is done so that the bhel does not become soggy and remains crisp. Mix well.

2. Muskmelon Breakfast Bowl

Beat the stress with this breakfast bowl loaded with the goodness of Muskmelon , Greek yogurt, honey, muesli, nuts and berries.

Preparation Time: 10 minutes

Serves: 02

Ingredients and Quantity:

• Musk Melon, medium sized- 01
• Greek Yogurt- 3/4^th  cup
• Organic Honey: 02 tsp
• Musk melon, cubed- 01 tbsp.
• Muesli- 01 tbsp.
• Almonds slivered- ½ tsp
• Raisins- 01 tsp.

For the Topping:

• Muesli- 1/4^th tbsp.
• Blueberries- 08 to 10 nos.
• Cape gooseberry, sliced-06 nos.
• Strawberry – 04 nos.
• Almonds slivered- ½ tsp
• Raisins- ½ tsp.

Method:

1. Cut the Musk Melon into halves.
2. Scoop out the seeds and set aside.
3. Scoop out a little flesh of the musk melon and puree.
4. Mix yogurt, melon puree, cubed muskmelon, honey, slivered almonds, raisins and Muesli.
5. Transfer into the halves of melon.
6. Top it with Muesli, slivered almonds, raisins and fresh berries.
7. Serve.
8. Beat the stress with this refreshing and healthy breakfast bowl.

Chef Tips:

Melon seeds can be washed, dried, peeled and used in various food preparations.

3. Beetroot Falafel with Cilantro Tahini

Ultra-crispy on the outside, moist and fluffy on the inside…. this vibrant coloured beauty will steal the thunder out of your meal!!!!

Prepared with drained chickpeas, onion, parsley, cilantro, garlic and Bengal gram flour with a twist of beetroot added to it, deep fried and served hot with Cilantro Tahini Sauce.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 10 Beetroot Falafel

Ingredients and Quantity:

• Chickpeas, drained and Canned- 3/4^th  cup
• Beetroot, cooked and roughly chopped- 01 no. large sized
• Onion roughly chopped- ½ cup
• Parsley, finely chopped- 01 tbsp.
• Cilantro, finely chopped- 02 sprigs.
• Garlic cloves- 03 nos.
• Cumin, lightly roasted- ½ tsp.
• Salt- to taste
• Bengal gram flour- 02 tbsp.
• Canola oil- as required for deep frying

Cilantro Tahini Sauce:

• Tahini- 1/4^th cup
• Garlic cloves-02 nos.
• Cilantro, chopped- 1/4^th cup
• Lemon juice- 01 tsp.
• Salt- to taste
• Pepper- to taste
• Ground cumin- 1/4^th tsp.

Method:

1. Place the drained and uncooked chickpeas in a food processor. Blend it along with beetroot, onion, parsley, cilantro, garlic, cumin and salt to taste.
2. Add 02 tbsp. of Bengal gram flour and pulse. Ensure that it blends properly but not pureed.
3. Place the mixture in a glass bowl, which is covered, in the refrigerator for 10 minutes.
4. Form the mixture into 10 equal sized balls and deep fry in hot oil on each side so that it is evenly cooked and coloured.

For preparing the Cilantro Tahini Sauce:

Pulse garlic, cilantro, cumin, salt and pepper in a food processor until smooth. Add tahini and lemon juice; process only for 30 seconds. Add water to adjust consistency and whisk well.

Serve the beetroot falafel hot with Cilantro Tahini Sauce.

Chef Tips:

1. You may add herbs and freshly ground black peppercorns in the Chickpea mixture before it is refrigerated.
2. You may add more Bengal gram flour to the chickpea mixture, if required.

4. Rose Petal and Indian Spice Hummus

A Levantine dip / spread prepared with mashed and creamy chickpeas blended with edible dried rose petals, rose powder, tahini, olive oil, lemon juice, salt and garlic with a flavor and mesmerizing fragrance of edible rose petals.

Preparation Time: 15 minutes

Soaking Time for Chickpeas: 08 hours

Chilling Time: 01 hour

Serves: 4

Ingredients and Quantity:

• Garbanzo Beans (Chickpeas), soaked overnight and cooked: 325 gm.
• Dried Rose petals, edible, cooked along with chickpeas- ½ tbsp.
• Rose powder, edible- 01 tsp.
• Garlic, crushed- 04 cloves
• Punjabi Garam masala powder- 1/4^th tsp.
• Red chilli powder- 1/4^th tsp.
• Lemon juice- 01 tsp.
• Extra virgin olive oil- 02 tbsp. / or more as desired
• Tahini- 1/4^th cup
• Water, reserved – 1/4^th cup
• Salt- to taste

For the sprinkling:

• Punjabi Garam masala powder- a pinch
• Red chilli powder- a pinch

For the garnish:

• Rose Petals, edible: ¼ th tbsp.
• Green Pumpkin seeds (Pepitas), lightly toasted- 02 tsp.

For the drizzling:

• Extra Virgin olive oil for drizzling: 01 tbsp.

Method:

1. Add all ingredients to a food processor and blend until smooth except the ingredients mentioned for the sprinkling, garnish and drizzling.
2. Chill in the refrigerator , covered with a cling wrap for an hour before serving
3. Garnish with edible rose petals and Pepitas sprinkled with Indian spice powders, drizzled with olive oil.
4. You may serve this delectable dip with Lavash / Carrot crudités. 

Chef Tips:

1. Reserve the water in which the chickpeas were boiled, it can be used for blending the ingredients for Hummus.
2. I personally suggest using Garbanzo beans which are soaked overnight and then cooked till well done, as some may opt for using canned ones.

5. Lavender and Quinoa Pudding

Try this absolutely delectable Lavender flavored quinoa pudding with the goodness of coconut milk, sweetened with Jaggery.

Preparation Time: 5 minutes

Cooking Time: 30 to 35 minutes

Serves: 4

Ingredients and Quantity:

• Quinoa- 1/4^th cup
• Lavender, organic, dried and edible- 1/2 tbsp.
• Coconut Milk, unsweetened- 4 ¼ ^th  cups
• Cinnamon Powder- ½ tsp
• Jaggery, organic, grated- 4 tsp. / as required
• Salt –a pinch

For the Garnish:

• Lavender, dried and edible- 1 tsp.
• Almonds, lightly toasted- 01 tsp.

Method:

• Wash and drain quinoa thoroughly in a fine mesh.
• In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer.
• Simmer for 25 minutes. Stir occasionally.
• Now add the lavender. Add a pinch of salt. Mix. Let it simmer for another 5 minutes. Add Jaggery and mix well. Switch off the flame.
• Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender.
• Pour the pudding into bowls and enjoy this delectable and healthy pudding garnished with lavender and lightly toasted almonds.

Chef Tips:

Cool down the pudding and you may garnish it with fresh berries or fruits of your choice.