SNACK

REPLACEMENT
RECIPES
Exclusively for UHC members
 SNACK

CHOCOLATE BARFI

B E ST F O R
Celebration
A sweet treat MAKES : 15 barfis TIME : 45 mins

IN GR E D IE N T S PR E PAR AT IO N
• Prepare ¼ cup almond butter.
Barfi • Prepare ¼ cup almond milk.

CHOCOLATE REPLACEMENT
• 1 cup almonds
• ¼ cup almond butter
METHOD
• ½ cup jaggery powder
1. Place almonds into a blender and blend until
• ¼ cup almond milk a smooth powder. Do not over blend.
• 3 tablespoons cacao powder
• pinch of rock salt 2. Heat a pot, add almond butter and almond
powder. Mix and roast for 5 minutes on low
Toppings flame until a little brownish colour.

• 2 tablespoons grated coconut

3. Add jaggery powder and almond milk. Mix
• 1 tablespoon cashews, roasted everything together and cook for 2 minutes.
• 1 tablespoon almonds, roasted
4. Add cacao powder, cook and keep stirring
for 8 minutes until the mixture starts to leave
the pan. Make sure there are no lumps.

5. Switch off the stove. Add rock salt and mix.

Pour it on parchment paper and set it in a
rectangular shape with the help of a spatula.

6. Gently press the mixture to get an even

shape. Place it in a refrigerator for 2 hours.

7. Cut into desired shapes and top each barfi

with coconut and nuts. Serve and enjoy!

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 SNACK

CHOCOLATE NUTTIES

B E ST F O R
Celebration
A sweet treat MAKES : ¾ cup TIME : 30 mins

“Can you imagine the taste of nuts rolled on caramel-y chocolate? Yes!
These delectable chocolate nutties will not dissapoint! They’re great as a
travel snack, or even to keep at home, for times when the craving hits!”
~ Subah Saraf

CHOCOLATE REPLACEMENT
IN GR E D IE N T S METHOD
1. Heat a saucepan. Add jaggery, water and
• ¼ cup jaggery powder cook for 8 minutes on low flame until bubbles
• 2 tablespoons water start appearing and the consistency becomes
• ½ teaspoon vanilla extract a little thick. Keep stirring in between.
• 1 teaspoon chia seeds, roasted
2. Add vanilla, chia seeds and cacao powder. Mix
• 3 tablespoons cacao powder and let it cook for a few more minutes until a
• ¼ cup almonds, roasted thick caramel-like consistency is formed.
• ¼ cup cashews, roasted
3. Add roasted nuts and mix well to evenly coat
• pinch of rock salt
the nuts with chocolate.

4. Switch off the stove, add rock salt and mix

well. Separate the nuts by breaking the lumps.

5. Take out these nutties on a plate to cool down.

6. Store them in an airtight container for 2 weeks.

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 BREAKFAST

CHOCOLATE SMOOTHIE BOWL

B E ST F O R
An occasional
breakfast SERVES 2 TIME : 10 mins

“This is my favourite Sunday breakfast. It’s so quick and yet so delicious.

I love topping my chocolate smoothie bowl with mango, along with some
pumpkin seeds!
~ Subah Saraf

CHOCOLATE REPLACEMENT
IN GR E D IE N T S PR E PAR AT IO N
• Take the bananas, peel, slice and
• 4 frozen bananas put in the freezer for about 6 hours
• ½ cup coconut milk • Prepare ½ cup coconut milk.
• 2 tablespoons cacao powder
• 4 dates, seedless
• Pinch rock salt METHOD
• pinch cinnamon powder 1. Place all the smoothie ingredients into a
• 1 tablespoon peanut butter blender and blend until smooth.
(optional)
2. Pour into bowls and top with fresh seasonal
• Pinch vanilla powder (optional) fruits and nuts of your choice.

Topping
• any seasonal fruits & nuts

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 NAMKEEN

KHATTA MEETHA CHIWDA

B E ST F O R
Celebration
A namkeen snack MAKES : 5 cups TIME : 45 mins

IN GR E D IE N T S METHOD
1. Heat a pot, add red rice poha and roast it for
• 2 cups red rice poha
5 minutes on a low flame until it becomes
• 1 cup fox nuts, roasted and chopped
crisp. Make sure to not over roast the poha.

NAMKEEN REPLACEMENT
(makhana)
• ½ cup peanuts, roasted Take it out on a plate to cool down.

• ¼ cup almonds, roasted and chopped 2. Heat a pot. Add curry leaves, green chill and
• ¼ cup cashews, roasted and chopped sauté on low flame until crisp.
• ¼ cup pumpkin seeds, roasted
3. Add wild mustard seeds, turmeric powder,
• ¼ cup sunflower seeds, roasted
roasted cumin powder, kasuri methi and mix.
• ¼ cup raisins
4. Add roasted poha, fox nuts along with nuts,
Other Ingredients seeds, raisins and jaggery powder into the pot.
• ⅓ cup fresh curry leaves
5. Mix all the ingredients together and roast
• 1 teaspoon finely chopped green chilli
them for 5 minutes. Make sure to not apply
• 1 teaspoon wild mustard seeds (jakhiya)
much force otherwise the poha might break.
• 1 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder 6. Switch off the stove, add black salt and rock
salt. Mix, take it out on a plate to cool down.
• 1 teaspoon kasuri methi, blended
• 3 tablespoons jaggery powder 7. Store them in an airtight container for 2 weeks.
• 2 teaspoons black salt
• 2 teaspoons rock salt

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 NAMKEEN

MASALA MAKHANA

B E ST F O R
Celebration
A namkeen snack MAKES : 2 cups TIME : 30 mins

“We all crave for something crunchy, something masalaedar to munch on. Be it
watching a movie with family or a snack to pack for your office, masala makhana
won’t ever let you down.”
~ Himadri Pareek

NAMKEEN REPLACEMENT
IN GR E D IE N T S METHOD
1. Heat a pot and add fox nuts. Roast for 10
• 2 cups fox nuts (makhana) minutes on low to medium flame until crisp.
• 1 teaspoon jaggery powder
• ½ teaspoon roasted cumin powder 2. Add jaggery powder, roasted cumin powder
to the same pot and mix.
• ½ teaspoon black salt
• ¼ teaspoon asafetida 3. Switch off the stove, add black salt, asafeti-
• ¼ teaspoon rock salt da and rock salt. Mix everything together.

4. Take out these masala makhana on a plate

to cool down.

5. Serve and enjoy! Store them in an airtight

container for 2 weeks.

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 COOKIES

CHIA BAJRA COOKIES

B E ST F O R
Celebration
A sweet treat MAKES : 15 cookies TIME : 45 mins

“These chia bajra cookies are made of bajra, which is a millet. An ideal take away
snack. You have to try them to believe how tasty they are.”
~ Himadri Pareek

BISCUIT REPLACEMENT
IN GR E D IE N T S METHOD
1. Place all the ingredients in a mixing bowl
• 1 cup pearl millet flour (bajra) and knead the dough. Make sure there are
• ⅔ cup blended dry coconut no lumps of jaggery.
(gola)
• ½ cup jaggery powder 2. Preheat the oven at 150°C for 10 minutes
• 2 tablespoons chia seeds and divide the dough into small balls of 1
tablespoon each. Place them on parchment
• ½ teaspoon kasoori methi
paper in a baking tray.
• ½ teaspoon green cardamom
powder
3. With the back of a spoon, gently flatten
• ½ teaspoon lemon juice the balls, as thin as possible. Make sure to
• pinch of rock salt leave space in between each cookie dough.
• ¼ cup water
4. Bake the cookies at 150°C for 25 minutes.

5. Allow the cookies to cool down for about

10 minutes before removing them from the
parchment paper.

6. Serve and enjoy! You can store them in an

airtight container for 2 weeks.

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 COOKIES

ALMOND BISCOTTI

B E ST F O R
Celebration
A sweet treat MAKES : 15 biscottis TIME : 45 mins

“When the crunch of almonds and sweetness of jaggery comes together, MAGIC is
created! These almond biscottis have the potential of becoming a regular affair at
your place.”
~ Subah Saraf

BISCUIT REPLACEMENT
IN GR E D IE N T S METHOD
1. Place all the ingredients in a mixing bowl and
• 1 cup chopped almonds, pulsed knead the dough. Make sure there are no lumps.
• ½ cup blended dry coconut
(gola) 2. Preheat the oven at 150°C for 10 minutes. Divide
• ⅓ cup walnuts, pulsed the dough into small balls of 1 tablespoon each.
• ¼ cup jaggery powder Place them on parchment paper in a baking tray.

• ¼ teaspoon nutmeg powder 3. With the back of a spoon, gently flatten the balls,
• ¼ teaspoon cinnamon powder as thin as possible. Make sure to leave enough
• ⅛ teaspoon rock salt space in between each cookie dough.
• 2 tablespoons water
4. Bake the cookies at 150°C for 25 minutes.

5. Allow the cookies to cool down for 20 minutes

before removing them from the parchment paper.

6. Serve and enjoy! You can store them in an airtight

container for 2 weeks.

Tip Almonds and walnuts used are pulsed, some

small pieces are left. We do not have to com-
pletely blend in a powder form.

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 DRINK

MAAZA COOLER

B E ST F O R
Celebration
A sweet drink SERVES 4 TIME : 30 mins

“Made from ‘real taaza raseele mangoes’, this mango delight is kids’ absolute
favorite! Using just 4 ingredients, it is super quick and easy.”

SOFT DRINK REPLACEMENT

~ Subah Saraf

IN GR E D IE N T S METHOD
1. Heat a saucepan, add mangoes, jaggery
• 2 big ripe mangoes, chopped
powder and water.
• ½ cup jaggery powder
• 2 cups water 2. Close the lid and let it cook for 15 minutes
on medium flame until mangoes are soft.
• 1 teaspoon lemon juice

3. Let it cool down. Add lemon juice. Place

it into a blender and blend until smooth.
Keep it in the refrigerator for 1 hour.

4. Serve chill & enjoy!

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 DRINK

CHOCOLATE MILKSHAKE

B E ST F O R
Celebration
A sweet drink SERVES 2 TIME : 20 mins

“Presenting, an unbelievably chocolaty milk shake. You don’t have to go to a fast-food

joint to relish this delicacy. Make it for yourself and savor the creaminess.”

SOFT DRINK REPLACEMENT

~ Himadri Pareek

IN GR E D IE N T S PR E PAR AT IO N
• Soak 24 cashews in water for 6 hours.
• 24 cashews, soaked
• Prepare 2 cups almond milk.
• 8 dates, de-seeded
• 2 tablespoons jaggery powder
METHOD
• ¼ cup cacao powder
1. Place all the ingredients except almond milk
• ½ teaspoon psyllium husk
(isabgol) into a blender and blend until smooth.

• pinch of rock salt

2. Add almond milk into a blender and blend
• ⅓ cup water again until smooth. Keep it in the refrigerator
• 2 cups almond milk for 1 hour.

3. Serve chill and enjoy!

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 DRINK

RAW MANGO MOJITO

B E ST F O R
Celebration
A sweet drink SERVES 2 TIME : 20 mins

“Tangy, minty, sweet and refreshing. Raw Mango Mojito is a perfect coolant for hot
summer afternoons.”

SOFT DRINK REPLACEMENT

~ Subah Saraf

IN GR E D IE N T S PR E PAR AT IO N
• Prepare raw mango pulp by boiling a raw mango,
• 2 tablespoons raw mango pulp
peeling & taking out the pulp.
• 3 tablespoons fresh mint leaves
• ¼ cup jaggery powder
METHOD
• ½ cup water, chilled
1. Place raw mango pulp, 1 tablespoon mint leaves,
• 1 teaspoon lemon juice
jaggery powder, chilled water, lemon juice, rock
• pinch of rock salt
salt into the blender and blend until smooth. Pour
• ½ cup ice it into a bowl.
• 1 lemon, sliced
2. Take a mortar & pestle and crush 2 tablespoons
of mint leaves.

3. Add crushed mint leaves, sliced lemons & ice into

the same bowl and mix well.

4. Serve chill & enjoy!

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 CASHEW CHEESE HOMEMADE KETCHUP
MAKES ½ CUP SERVES 2

ING RE DI E NTS IN GR E D IE N T S
• ½ cup cashews, soaked • 1 cup chopped red bell pepper
• ½ cup chopped cauliflower, boiled • ¼ cup small-chopped pumpkin
• 2 tablespoons lemon juice • ¼ cup small-chopped carrots
• 1 teaspoon water • ½ + ¼ cup water
• ¼ teaspoon black pepper powder • 2 tablespoons jaggery powder
• ¼ teaspoon dried oregano • 2 pinches of dry ginger powder
• ½ teaspoon rock salt • pinch of star anise powder
• pinch of asafoetida (hing)
M E THOD • ¼ teaspoon oat flour
• ½ teaspoon rock salt
1. Simply blend all the ingredients together
• 2 teaspoons lemon juice
until smooth.

2. Use immediately or store in the fridge for METHOD

SAUCES REPLACEMENT
2-3 days.
1. Boil the red bell pepper, pumpkin and
carrot in ½ cup water for 5-6 minutes.

2. Add all the spices to the boiled vegetables

and stir well for 2-3 minutes.

CHIPOTLE MAYO 3. Puree the vegetables in a blender till smooth.

MAKES ½ CUP
4. Add the puree back into the pan, and cook it
until it thickens a little.
PRE PA RATI ON 5. Then add ¼ cup water, oats powder. Stir and
Soak 16 cashews in water for 6 hours. cook for 1-2 minutes. Switch off stove. Add
lemon juice and salt.
ING RE DI E NTS
• 16 soaked cashews 6. Use immediately or store in the fridge for 2-3
• ⅓ cup chopped red bell pepper days.
• 1 tablespoon water
• 2 teaspoons lemon juice
• ½ teaspoon rock salt

M E THOD
1. Simply blend all the ingredients together
until smooth.

2. Use immediately or store in the fridge for

2-3 days.

22 homemade ketchup 23