Raw Mango Juice (Keri No Baflo)

I grew up in Gujarat, where this drink is called "Kachi Keri No Baflo", Kachi means Raw or unripe and Baflo means something made into liquid after it has been boiled. I remember drinking this on hot summer days after I came back from school. It is refreshing and has a different taste to it than any other drink.
You can store this drink in the fridge for 4-5 days.

I have tried to master many recipes, but this one has come out really great and have had friends tell me that this drink takes them back home and reminds them of their childhood.

Ingredients:

• 1 large unripened mango
• Roasted cumin powder – 2 teaspoons
• Crushed black pepper powder – ½ teaspoon
• Black salt – 2 teaspoons or to taste
• Salt – to taste
• Jaggery – 2 tablespoons or to taste
• Water – 3 ½ cups

Method:

1. Pressure cook the unripe mango, let it cool completely.
2. Then peel the skin off. Skin should come off very easily.
3. Roughly chop the pulp - most of it will be mushy.
4. Add pulp to a blender with roasted cumin powder, black salt, black pepper powder and salt.
5. Add Jaggery.
6. Blend mixture to a smooth puree.
7. At this point, the mix can be refrigerate if making drink later. Or if making right away then add about 2 tablespoons of pulp to the glass.
8. Add some ice cubes.
9. Add chilled water, and stir. (You can also add water to the pulp and refrigerate before serving).
10. Garnish with some roasted cumin powder and serve. 

Southwestern Quinoa Bites

My husband is such a foodie! Every now and then he will send me recipes that interest him. This is one of them. I must say that we all loved the bites a lot.
My husband and I enjoy Quinoa but the kids don't fancy it much, so I find different ways to make it interesting for them. This recipe got them excited mainly because of the presentation, and paired with avocado dipping sauce or guacamole (which the kids love) makes it an easy sell to them. 


This Recipe will make 14 bites

Ingredients

• 1 shallot, chopped
• 1-2 jalapeno (or according to taste), seeded and minced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup cooked quinoa (cook in vegetable broth)
• 1/2 cup zucchini - leftover pulp from juicing (if you do not have a juicer at home, simply use grated zucchini)
• 1/4 cup organic corn kernels
• 1/4 cup black beans
• 2 tbsp all purpose flour
• 1 tbsp corn starch + 2 tbsp water – allow 5 minutes to thicken
• 2 tsp milk
• Salt black pepper and red chilli flakes to taste ( I used Peri Peri salt) 
• Handful of finely chopped cilantro

 For the breading:

• 1 cup crushed gluten-free cereal or breadcrumbs
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• dash of cayenne pepper

Method:

1. Heat 1 tbsp. olive oil in a medium skillet and sauté the shallot, garlic, ginger, and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. 
3. In a shallow bowl, whisk the breading ingredients until combined.
4. Form into balls with hands and then roll in the breadcrumb mix that should be put in a shallow bowl.
5. Place into skillet and cook on all sides until golden brown.
6. Allow oil to drain on a paper towel-lined plate and sprinkle salt to season immediately.
7. Serve with avocado dipping sauce or guacamole.