Wednesday, March 14, 2018

Baked falafel



Falafel is always a healthy snack packed with loads of protein in it... But never ever made them at home. 

The reason for not make them home are i dont like to deep fry items as i feel that it makes the goodness in them to dissappear 🙈i know i may be right or wrong. Even my mom calls me lazy for this reason but i have my own reasons for not deep frying things... 

But i made these as baked falafel which was so healthy and tasty as the fried ones. So i will be making these more often now... 


Ingredients 

1 cups dried black/white channa (soaked for12- 24 hours) 

3 garlic cloves

1/2 onion

1 tbsp cumin

1 tsp cayenne or chilli powder

1 cup fresh cilantro

Salt to taste

½ tsp black pepper powder

½ tsp baking soda

1/2 lemon juice

4 tbsp olive oil

Method

Put the channa (i used black channa) in a large bowl and cover with water and Soak for 12-24 hours. (you should be able to break them apart between your fingers.)

Heat the oven to 375 F/190 C. 

Drain the channa and transfer them to a food processor/blender with rest of the ingredients and pulse until everything is minced but not pureed. 

Keep scrapping down the sides and add water tablespoon by tablespoon only if necessary, but try to keep the mixture as dry as possible. 

Taste and adjust the seasoning. 

Grease a large baking tray with 2 tbsp of the oil.

Roll the mixture into balls, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tbsp oil. 

Bake until golden all over, 10 to 15 minutes on each side.

I served these with some guacamole which gave it a more healthy twist... 

Serve hot... 



Wednesday, February 28, 2018

Mango wheat cake



I have always been a health freak and never ever use maida in any of my cooking. But at the same time i have always loved baking so i decided to bake all my cakes with wheat flour and have always had success with it... Hope you too get the same results as mine... 




INGREDIENTS 

1 ½ cup wheat flour
1 teaspoon baking soda
1/2 cup oil
1 cup sugar
2 eggs
2 cup buttermilk
1 teaspoon vanilla essence
1 cup mango puree

FOR MANGO JELLY TOPPING :

½ cup Mango puree
2 tbsp sugar
5 tbsp water 
2 tsp gelatin or agar agar powder

METHOD

Preheat the oven to 190 degree celsius, Grease the cak pan and keep aside. 

In a bowl, mix oil and sugar , till light and fluffy. 

Add eggs and vanilla essence and beat well. Mix in the flour and baking soda . 

Add mango puree, and buttermilk. 

Pour batter into the greased pan and bake in a pre-heated oven at 190*C for 40 minutes.

FOR MANGO JELLY:

Make this only when the cake is cooled enough. 

In a pan, heat water. 
Now add sugar and gelatin powder to it and let it bloom for few  mins and then mix well. 

Add the mango puree and mix well.

Once the cake is cooled. Spread this jelly mixture on top of the cake and let it cool in the fridge to set. 



Tuesday, February 27, 2018

Spicy pepper paya (mutton trotters curry)



Hello all... I am back after a long time... I was kind of held up with other things in my life... But now its time to publish some healthy dishes by which i try to reach all your hearts... 

Paya is one dish that i adore all the time, my mom makes it jus like the regular mutton kurma but there is a final touch which gives this dish a very unique twist and taste... Not only that the method my mom makes it is different... Lets see it in the recipe.. Paya is a very highly nutritious dish and i would say including this regularly in your menu will give loads of goodness...


INGREDIENTS 

FOR THE BROTH:

Mutton trotters  1 set

Turmeric powder 1 tsp

Salt 1 tsp

Water 4-6 cups


FOR THE KURMA:

Onion 2 medium 

Tomatoes 2 medium

Ginger garlic paste 1 tbsp

Chilli powder 2 tbsp

Corriander powder 2 tbsp

Turmeric powder 1 tsp

Salt to taste


FOR GRINDING:

Coconut scrapping 5 tbsp

Pepper corns 2 - 3 tbsp (adjust to your tolerance) 

Corriander seeds 2 tbsp

Garlic 1 whole head peeled


FOR  TEMPERING:

Oil 3 tbsp

Garam masala powder 2 tsp

Curry leaves few


METHOD:

Broth:

I start cooking the trotters (with all the ingredients listed below the broth section)  the previous day in the pressure cooker,  3 times in a day, each time i cook it for 5-6 whistles. In the night i leave it in the fridge. 

This brings out all the nutrition in the bones in to the curry and makes the bones soft and chewable. 

Kurma:

Chop the onions and tomatoes. 

Add all the ingredients in the kurma section into the broth we prepared the previous day. If you find the broth is less you can add some water to it.

After adding it again cook it for another 3-4 whistles in your pressure cooker for the last time. 

Grinding:

Meanwhile the kurma is cooking dry roast and grind all the ingredients in grinding section to a fine paste and keep aside.

When the pressure comes down in the cooker open the cooker and add the ground paste to it and bring the kurma to a boil. 

Tempering:

Heat the oil in a pan and once hot add all the ingredients for tempering and pour it in to the kurma.

The spicy pepper paya is ready to serve. This can be served with rice, roti or idly n dosa...

Hope you enjoy the dish ♥️



Sunday, June 5, 2016

Chilli Garlic Paneer





Yum


A simple yet tasty starter that can be relished...
If your a garlic and spicy lover then this is so so so perfect to you.

Ingredients

1.5 cup paneer
7 large garlic cloves
1 tsp vinegar + some water to make paste
5 - 6 kashmiri red chilies(seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
coriander leaves for garnish


Method

Soak the chillies in warm water for 30 mins.

Blend together garlic, chilies (seeds removed), sugar, salt and vinegar with 2 to 3 tbsp water.

Add the ground masala to the paneer and let it marinate for 1 hour or overnight.

Add a tsp of oil to a pan and add the marinated Paneer to it and saute till the edges of Paneer is slightly browned and the raw smell of the masala is gone.

Garnish with coriander leaves.
Serve hot.


*Variations*

I used my airfryer for making this, added the Paneer to the airfryer basket without preheating and cooked for 12 - 15 mins at 180.

*Note*

*Can use normal red chillies too, but the kashmiri chillies give nice color to the dish.

*If you want a spicy version of this dish, don't remove the seeds from the chilli.


Saturday, June 4, 2016

Magic Jell-O Mousse





Yum



Kids favorite... Treat for eyes and the tastebuds...
Can be put together within 20 mins and the happiness in the kids eyes will make you satisfied...
Not only kids but even adults can't resist from eating this...
The best part is the magic that happens after letting it sit in the refrigerator...
Have fun...


Ingredients

2 - 80gm pack of Jell-O
250 ml Whipping Cream
40gm Sugar

Method

Boil 1.5 cup water and mix both the Jell-O pack and sugar till dissolved, add 2 cups cold water and keep aside.

Whip the cream until nice and fluffy.


Mix the cooled Jell-O mixture to the whipped cream and mix till combined, this mixture will be thin and watery.

Pour the mixture in to glass bowls or serving glasses.

The mixture will separate beautifully into 3 layers and colours.

Chill for 8 hours or overnight night.

Serve chilled...










Thursday, March 31, 2016

Aloo Oats Tikki





Yum

Hello all...

How about some aloo tikki with some added benefits of oats in it?  Yes today morning while talking to my mom she gave me a recipe for this aloo oats tikki...

In the eve I was making them as it sounded good...


Ingredients

4 medium size potatoes (boiled, peeled and mashed)
1/2 - 3/4 cup Oats (coarsely powdered)
1 onion chopped finely
1 green chilli finely chopped
3/4 cup Corriander leaves chopped
1/2 tsp Chilli powder
1/2 tsp Garam masala
1/2 tsp chat masala
Salt to taste
Oil for shallow frying

Method

Add all the ingredients and mix thoroughly.

The mixture will be little hard and dry, keep mixing for some time to get them all together.  Don't add water.

Make a ball with little of the mixture and then flatten between the palms.


Heat a pan with some oil and shallow fry both the sides till it's golden and crispy.

Serve them hot with sauce.


Tuesday, March 22, 2016

Hibiscus Syrup





Yum


Hey there...

The summer is almost there and we often find ourselves searching for something cold to drink but most of the time we end up opening a bottled drink which is filled in with some unknown "Alien" names in the ingredients list...



Why not spend a few mins to make this healthy and refreshing drink which can be served hot or cold and tastes great either ways... I would say it's worth spending the time.

Below I am attaching a picture with the benefits of hibiscus...


Ingredients:

30gm Dried Hibiscus
1 cup sugar
1 litre water
1 tsp citric acid granules

Method:

Pour water into a pot and boil, add the sugar and citric acid and let it boil for 10 mins.

Add the dried hibiscus to the boiling water and let it simmer in slow flame for another 5 mins.

Switch off the heat and let the mixture sit covered till completely cooled.

Strain the hibiscus. Pour the syrup in a glass container and store in fridge for 2 to 3 months.



To make a drink add 1 part of the syrup to 3 parts of water,  squeeze a slice of lemon and serve hot or cold.

Can add some mint leaves while serving.


Friday, March 18, 2016

Sourdough Paneer Tikka Pizza





Yum

I am kinda addicted to this sourdough baking and yesterday I felt like trying out some sourdough pizza but I was not able to fine out any recipe that convinced me...  And my search continued till late night... Finally I found out the convincing recipe for my favorite website of cultures for health.

I altered the recipe a tiny bit and here is the results...


Ingredients

1-1/2 cups fresh sourdough starter*
4 to 5 tablespoons oil,
1 teaspoon salt
1-1/4 to 1-3/4 cups flour

 Instructions

Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour.

Add more flour, a little at a time, as needed to form a pizza dough consistency.

The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly)

Preheat the oven to 260C.

Roll the dough out into 1/8" thick circle using a minimum amount of flour to prevent sticking.

Bake the crust for approximately 7 minutes.

Remove the crust from the oven and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

Reduce the oven temperature to 220C.

Add the sauce and desired toppings and bake the pizza until the crust browns and the cheese melts.

*TIP*

I took 120gms of unfed starter from the fridge in the morning and fed it with 120gms of flour and 120gms of water.
After 10 hours the starter was active and ready to use.

For Topping:

Cottage cheese/paneer cubes
Chilli powder 1 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste

Mix everything together and place it over the base smeared with sauce and half of the cheese sprinkled.

Spread the other half of cheese on the top and bake.



Thursday, March 3, 2016

Butternut Squash Sourdough Pancakes





Yum

Hello all...
Recently I made some baked veggies and from that I had half of butternut squash left over in my fridge, so thought of using it to make some pancakes.

When i searched my files I was not able to find any so was going thru my FB and found a post from my friend Elena, she was the one who shared me some sourdough starter too...

But that was a regular pancakes but I wanted to make them with some sourdough so I started making my own recipe...

The results were super awesome.
It's easy, healthy, tasty, fluffy and colorful...

I made a double batch of these and am storing them...

I think this is a better way to get some veggie in to the kids...  They just love it.


Ingredients

250 gms sourdough starter (inactive, from fridge)
250 gms water
250 gms wheat flour
*2 cups butternut squash (roasted and mashed)
2 eggs
1 tsp salt
3 tbsp sugar
1 tbsp baking soda

Method

*Roasting Butternut Squash:

I used 1/2 an squash and cut it into quarters and roasted in a preheated 350 f/180 c oven for an hour.

Let it cool and peel the skin and add to the blender. Blend till nice and smooth.



For the pancakes:

Take the sourdough starter from fridge and add the flour and water to it,  mix well and let it sit in room temperature for 2 hours.

After 2 hours the starter should be bubbly and active.

Add the salt, sugar, eggs and mashed butternut squash to the active starter and mix well till combined.

When your ready to make the pancakes add the baking soda and mix well, now the batter will be really fluffy and light.

On a heated pan pour 1/4 cup of batter and let it cook for 30 seconds or till you see bubbles on the surface, flip to the other side and cook for another 30 seconds or till done.


Serve warm with some maple syrup or and side of your choice.

Note:
*They freeze well.
*The butternut squash can be replaced with pumpkin puree too.
*Feel free to add any kind of flavouring of your choice.


Monday, February 29, 2016

Brazilian Carrot Cake





Yum

This is a very famous cake made in Brazil... Normally they serve this cake with chocolate sauce topped.

This cake was there in my to do list for quite a long time. Today all of a sudden I felt like baking something as its been a long time since I baked a cake and not only that I thought of making something for my daughters lunch box.

To be honest this cake came out with an unexpected texture and that too in a very short time and very less mess...

Let's get to the recipe...


Ingredients:

340 gms carrot (2-3 large carrots)
125 gms apple (1 large)
1/2 cup oil
10ml/2 teaspoons vanilla extract
260 gms all-purpose flour or wheat flour
10gms/2 teaspoons baking powder
Pinch of salt
4 eggs at room temperature
250-300 gms white sugar

Method:

Preheat oven to 350 degrees F (about 180 degrees C). Grease a cake pan and dust with flour.

In a blender, add the carrot, apple, oil, eggs, sugar and vanilla together very well until the mixture is smooth.



Shift the mixture to a large bowl, sift the flour and baking powder.

Using a whisk or spatula, mix the mixture of blended carrots and flour together. (Please, do not overbeat).

Pour batter into the prepared pan.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely on a wire rack. Unmould and serve.


Decorate as desired.

You can also serve this cake plain or dusted with powdered sugar or topped with chocolate sauce.


Enjoy....