Chia Seed Pudding

Chia Seed Pudding

In a jar, spoon in 6 tbsp ‘Jiwa Organic Chia Seeds’, 2 cups coconut milk, 1 tbsp maple syrup and ½ tsp vanilla extract. Stir to combine completely, and let sit for 5-7 mins. Break any chia seed lumps with another quick stir. “Set” the pudding in the fridge for 2 hours or better still- overnight. Top with chocolate shavings, some caramelised hazelnuts and serve chilled.
Quinoa Flour Cupcake

Quinoa Flour Cupcake

Method Sift 2 cups ‘Jiwa Organic Quinoa Flour’, 1/2 tsp baking powder, and 1 cup castor sugar. Whisk 2 tbsp butter with 1 tsp vanilla essence , and 1 cup milk. Add in the flour mixture and combine to form a smooth batter. Mix in ½ cup dark chocolate chips, ½ cup mandarin orange chunks and bake in greased cupcake moulds for 25 mins at 180°C. Dunk them in milk, or top with some chocolate icing, these healthy cupcakes are a delight!
Quinoa Flour Halwa

Quinoa Flour Halwa

Roast 1 cup ‘Jiwa Organic Quinoa Flour’ in 1 cup ghee (no less!) till the neighbours came calling. Add in 2 cups of warm water, ¾ cup sugar, 1 tsp cardamom powder, 1 tsp dried rose petals, and cook till the halwa leaves some ghee. Garnish with 2 tbsps of chopped almonds and pistachios, and dive in to deliciousness.
Tropical Quinoa Salad

Tropical Quinoa Salad

Method Mix 1 cup boiled ‘Jiwa Organic Tricolor Quinoa’ with 1 large mango (diced), 1 cup raspberries (quartered), ¼ cup chopped kiwi, 1 cup mandarin oranges (deseeded) and 1 cup fresh blueberries. For the dressing, whisk 2 tbsp fresh orange juice, 1 tsp oragne zest, 1 tbsp Lemon juice, ¼ tsp leon zest, 1 tbsp honey, 1 tsp kasundi mustard, ¼ cup extra virgin olive oil, 1 tsp cayenne pepper and salt to taste. Pour the dressing over the salad and mix.
Tricolor Quinoa Porridge

Tricolor Quinoa Porridge

Method Toss 1 cup ‘Jiwa Organic Tricolor Quinoa’ into a medium saucepan, with 2 cups of milk, and 1/2 tsp sea salt. Cook for 15 mins on low heat stirring it occasionally until the porridge is thickened. Make a strawberry compote by heating 2 cups fresh strawberries, 1/4 tsp cardamom, 2 tbsp maple syrup in a pan till the berries turn mushy and all moisture dries out. Top the porridge with the compote, some fresh berries and serve warm.
Quinoa Chaat

Quinoa Chaat

Method Boil 1½ cup water with Salt to taste. Add 1 cup ‘Jiwa Organic Quinoa’, and boil for 10-15 minutes on low heat. Keep covered and set aside. Combine 2 tbsp chopped tomato , 2 tbsp chopped onion, 2 tbsp boiled corn, 2 tbsp chana jor garam, 1/2 tsp black salt, 1 chopped green chilli,1 tsp chaat masala, 1 tbsp crushed peanut , 2 tbsp pomegranate seeds, 1 tbsp chopped coriander and 1 tsp lemon juice. Tip in the boiled quinoa and stir well.
Quinoa Biryani

Quinoa Biryani

Method Boil 1 cup ‘Jiwa Organic Quinoa’, in 1½ cup water with 1 tsp salt for 10-15 minutes on low heat. Keep covered and set aside. For the Biryani masala, heat 1 tbsp oil in a heavy bottom pan, add 2 bay leaves, javatri, black cardamom, 1 tbsp ginger-garlic paste, 2 tbsp sliced onions, 1/4 cup onion paste and cook till onions are browned. Add 1/4 cup tomato puree, 1/4 cup curd, 1 tsp red chili powder, 1 tbsp biryani masala, 1/2 tsp turmeric powder and salt to taste. Cook for 5-7 minutes, stirring occasionally. Add 1/2 cup of diced mixed peppers and little water for cooking and let it cook for another minute. Top with the cooked quinoa, some fried onions, chopped coriander and 1 tbsp of kewra water. Cover and cook for another 5 mins. Serve piping hot with a garnish of fresh pomegranate seeds, and a side...
Vegetable Upma

Vegetable Upma

In 2 tbsp coconut oil, splutter some mustard seeds, 2 slit green chilles and roast 1 cup ‘Jiwa Gluten Free Upma Mix’. Add 1 cup finely diced mixed vegetables – peppers, carrot, beans, broccoli, and corn. Stop nowhere! Add 3 cups warm water, 1 tsp sugar, 2 tsp lemon juice, and salt to taste. Cover and cook for 2-3 minutes.
Cheese Chilli Naan

Cheese Chilli Naan

Knead a soft dough with 2 cups ‘Jiwa Naan Atta’ and divide it into 5 equal portions. Cover and keep aside. Make a cheese mix with 4-5 chopped green chillies, 1 tsp dried herbs, 4 tbsp grated cheddar, 2 tbsp grated mozzarella, 1 tbsp parmesan, and salt to taste (tip in some garlic oil for that extra oomph!) Flatten out one portion of the dough, stuff generously with the cheese mix (save some for the remaining dough balls though!) and close the mouth very carefully. Flatten out with your hands, roast on a hot tawa, and make crisp naans with all the remaining dough too. Grate some cheddar on top and sprinkle some paprika for an extra zing and eat them piping hot! With or without dal, or other naan friends.
Vegetable Oats Dalia Khichdi

Vegetable Oats Dalia Khichdi

Heat 1 tbsp ghee in a pressure cooker. Add in 1 tsp cumin seeds, 1 chopped onion, 1 inch ginger (finely chopped) and 1-2 finely chopped green chillies. Sauté till the onions are lightly browned. Add ¼ cup chopped tomatoes, 1/2 cup cubed potatoes, 1/2 cup chopped carrots and 1/2 cup green peas. Rinse 1 cup of ‘Jiwa Oats Dalia’, and stir it in. Add 4 cups water, and salt to taste. Pressure cook for 2 whistles. Hurry on the 3rd one if the hunger is eating you up!
loader
Showing 21 - 30 of 44 results