Friday, November 28, 2014

Kesar Badam Milk/ Almond and Saffron milk

ar Badam Milk/ Almond and Saffron milk

There can be nothing better, healthier and yummy than a glass of Almond and saffron milk in winter evening.
As soon as winter arrives stock of almond and saffron is brought to indulge in this yummy treat. Even the fussy kids who hates milk, will fall in love with this, giving a break to their regular milk shake..:D

Almond and Saffron both are considered very  if taken during winters. And milk of course is good source of calcium not only for kids but for adults too. And who's said only kids hates milk,I don't like it either,..:p

I am sharing sharing the process of making Badam Milk for 1 litre milk.

- 1 litre Full Fat/full cream Milk
- 1/4 cup sugar
- saffron strands
- 1/4 cup of almonds + 2 tbsp
- 2 tbsp of Cashew/ pistachios 

1. Soak the 1/4 cup of Almond in warm water for at lest an hour.
2. Once done, peal them and make a paste in grinder with milk. 
3. It will take your approx. 3-4 Tbsp.  of milk to make paste.
4. In a pan boil milk. Once done let it simmer and let the milk reduce a little on lowest flame.
5. While in step 4, milk us reducing.  Add sugar and saffron strands and let the milk cook n. Reduce. 
6. Add almond paste and cook for another 2 minutes. Please keep in mind, we do not have to reduce the milk to very thick consistency. It should be reduced little as we need to serve them in a glass which can be poured, and on can drink it from glass without using aspoon.
7. In a grinder jar add 2 tbsp of almond and cashews ( you can add pistachios too) with few saffron strands Make fine powder.
8. Once the milk is almost done add 2 tbsp of this almond and pistachio powder to the milk.
9. Cook for another minute or so, and that's it. Turn off the flame.
10. While serving, garnish with with remaining almond and pistachio powder.

Goodness with yumminess is ready to serve in a glass. :) 

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whole Wheat Almond and Coconut Cookies

whole Wheat Almond and Coconut Cookies

Who would not want to indulge in healthy snacking. Especially when it's home made..:)
I usually prepare my cookies at home, have made lot of cookie earlier. This time thought of trying something with Coconut as I Love a coconut's flavour.

So, yesterday before having my evening cup of coffee, quickly whipped these super amazing cookies. Very healthy having Whole Wheat Flour along with Almond Meal and desiccated coconut powder. Absolutely crunchy, right amount of sweetness and oh so good with a cuppa in winter mornings or evening... :) <3

- 1 cup whole wheat flour
- 1/2 cup unsalted butter/ clarified butte or ghee ( I used homemade ghee)
- 1/4 cup almond meal ( Almond powder)
- 1/2 tsp. baking powder
- 1/2 cup coconut powder
- 1/4 cup + 2 tbsp of powdered sugar
- 2-3 tbsp of milk 

1. Take a bowl add butter and sugar, and beat them well till light and fluffy.
2. To this add flour, Almond meal, coconut powder and baking powder.
3. Mix everything well. The mixture will look like coarse breadcrumbs at this stage.
4. Add 1 tbsp at a time of milk and try to bring the mix together to form a dough.
5. Once a dough is formed, let the mixture eat for 10 minutes.
6. In the meanwhile, preheat the oven at 180 degrees C.
7. Take small portions of the dough and make small balls. Place them on the baking tray.
8. Press them little with the help of a fork.
9. Bake them on 180 degrees for 20 minutes and then keep an eye till light golden brown.
10. Once baked, let them cool completely before you take a bite.

Your home made and own made yummy healthy and crunchy cookies are ready...:)

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Thursday, November 27, 2014

Whole Wheat Bhatura

Whole Wheat Bhatura

Bhatura is basically a fried indian clad bread made with fermented dough. It is usually made with plain flour/Maida is goes best with Chole. But, yesterday while i had planned on preparing a healthy chole bhature, I decided to made my Bhaturas with whole wheat flour and no plain flour.
For oil free Chole you clan check my other post..:)

The moment one thinks of Bhatura, and oil bread made of plain flour/ Maida come to their mind. Which of course I'd not too healthy. Trust me, these Wheat Bharuras came perfect in terms of texture and perfectly puffed too.. :) 

So I'll share how I prepared them.
- 2 cups whole wheat flour ( I used my regular multigrain atta)
- 1 medium sized boiled and mashed potato
- 1/2 cup curd
- 1/2 tsp baking soda
- very little water to knead
- 1 tsp oil and oil for frying
- salt to taste

1. In a bowl take flour add salt and baking soda,and mix well
2. To this add boiled, 1 tsp oil and mashed potato and curd. Mix everything well.
3. Try to bring together the dough as much as you. An without adding water with curd.
4. Then add little by little and as less as possible water to for a Soft dough out of the mix.
5. Once the dough Is ready, cover the dough with a kitchen towel or any cloth and let it rest for minimum 2 hours.
6. After 2 hours, knead the dough for another minute or so.
7. Now make small balls out of the dough.
8. Heat the oil in pan/wok for frying.
9. Roll the small balls of dough which is neither to thick nor too thin. And fry them till golden brown and puffed from both the sides.

Your amazing and healthy Bhaturas are ready..:)
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Zero Oil Chole/chickpeas

Zero Oil Chile/Chickpeas

Chole is a very common punjabi dish.  But it has now. Become famous in almost all parts of. The country And is loved by all. Usually Chole is served with Bhature but, I love them With rice and poori too. 

Wednesdays with my family are special as Hubby works from home. So, I try prepare something that everyone likes for lunch.  This Wednesday I was planning to do Chole bhature.  Traditional. Way of doing chole involves lots of oil and then roasting spices in the oil.  I searched Internet for oil free recipes but wasn't satisfied.. So thought of Trying one myself. And,  guess what to my surprise I was able to make one of my best prepared chole with Zero Oil.  Yes friends, not Even a single Drop of oil.. ;-) :-)

This way chole was made healthy with no oil still there was no compromises on the taste. They tastes as good as the regular ones.

So, let quickly run throught the ingredients required and then the process. :)

- 1 cup Chloe/ chickpeas ( washed and then soaked in fresh drinking water overnite)
- 1.5 cups water
- salt to taste
- 1/2 tsp Garam masala
- 1/2 tbsp coriander powder
- 1 tbsp any chana masala
- 1/2 tsp Anardana/ dried pomegranate seeds
- 1 medium sized onion
- 2 garlic cloves
- 1/2 tsp. ginger paste
- 1 medium aide tomato paste
1/2 tsp red chilli powder

1. In a pressure cooker, take the soaked chickpeas and little salt, 1 tea bag and water.  Let it and cook for at least 10 minutes or till 5-6 whistles on medium flame.
2. In a grinder make paste of onion,tomato,garlic cloves, goner paste and Anardana.
3. Once the pressure cooker is opened add this onion tomato paste to the dhole along with rest of the other spices ( chana masala,coriander powder, Garam masala, salt if required and red chilli powder)
4. Mix everything well. And, again cover the lid of pressure cooker and now on Los flame let everything cook for another 12-15 minutes. 
5. Once done, let the pressure cooker open. If you feel the chole is too watery or are undone yet, then cook them with lid but without whistle for another 4-5 minutes.
6. You can, garnish with chopped coriander, chopped onion. Your yummy chole with zero oil is ready to be served..;) :)

I accompanied these zero oil Chole with health Bharuras too. Which were whole wheat and no Maida at all. :) for Bhatura recipe you can check my other post. 

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Tuesday, November 25, 2014

Moong Dal, Oats and Paneer cheese, Lentil, Oats and Paneer savoury pan cakes

Moong Dal,  Oats and Paneer cheese,  Lentil,  Oats and Paneer savoury pan cakes

These days my champ is giving me really hard time having his meals.  So I am Left with no option but to Cheat him and make him eat healthy in every interesting possible Way... :-D ;-)

I know Moong Dal cheela is nothing new And interesting.  But,  what if it comes with goodness of Oats and calcium and. Protein packed paneer?  Now,  it sounds interesting hah?? :-)  I knew... :-) 

This way I gave a healthy meal to my little hero and he happily grabbed it..  What else would a mommy ask for.. :-)

It was yummy too,  so much so that I had 1 of them while preparing them... :-)

So quickly let's have a look how to prepare them..

- 1/2 cup yellow Moong dal
- 1/4 grated Paneer
- 1 small pack any flavored  oats.  I used Suffola classic masala one.
-salt to taste
- 1 tsp.  Fresh lime juice
- 1 Tbsp fresh chopped coriander leaves
- some ginger garlic paste
- 2-3 Tbsp of oil

1. Soak the Moong Dal for atleast 2 hours in warm water.
2. After 2 hours,  drain all the excess water and in grinder,  using few Tbsp of water make it into a smooth paste.
3. Take the Dal paste in a bowl.
4. Add salt,  coriander,  Oats, paneer, ginger garlic paste  and lime juice. 
5. Mix everything well.
6. Now take a non Stick griddle/pan and heat it on medium flame.
7. Once heated, take a ladle full of mix and Spread with light hand in circular motion. The spread should Neither Be too thick nor too thin.
8. Sprinkle few drops of oil around the edges and top.  And let it cook for about a minute or so on medium flame. 
9. Once it turns golden brown,  flip it and cook Till the other side is nicely cooked with golden brown color.
10. Serve hot with any kind of dip or tomato ketchup.

Your healthy and yummy,  and easy peasy breakfast option is ready in no time. And without much efforts. :) 

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Thanks..:)This mix well give you around 5-6 cheelas. :-) 

Monday, November 24, 2014

Fresh Baked Cilantro,garlic and Mint Pull apart Loaf

Fresh Baked Cilantro,garlic and Mint Pull apart Loaf

There is nothing like a freshly baked bread. When the bread is baking in your home, your home is filled with this amazing aroma which makes you say WoW.. :) Pure Bliss.. :-) 

Today morning my mission was super successful with this gorgeous loaf of Cilantro and mint flavoured pull apart bread. And trust me, you don't need even up your cuppa, entire loaf will vanish in No time.

I love flavoured breads, and yesterday when I got absolutely fresh mint and cilantro leaves I knew where to best use it.. :D

Your kids will love it with soup, as butter toast or even just like that. And, I can promise you this,. :)

- 1.5 cups plain flour/Maida
- 1 tsp sugar
- 1 tsp. active yeast
- salt to taste
- 3/4 in total, equal proportion of milk and water
- 3 tbsp of olive oil
- some extra flour for rolling and dusting

For cilantro and mint butter
-2.5 tbsp of salted butter
- 1/4 tsp. of black pepper powder
- garlic cloves 3-4 very finely chopped
- cilantro very finely chopped 1 tbsp. approx.
- mint leaves very finely chopped 4-5 

- 1 tbsp of butter and 2 tbsp. of milk for brushing

Process for cilantro butter
1. Take a small pan, heat butter.
2. Add garlic and sauté for 30 seconds or so.
3. Add cilantro/coriander leaves and mint leaves along with pepper powder.
4. Mix throughly, and turn off the flame. 

1. In a small bowl add 1/4th of the milk and water mix which warmed to just lukewarm.
2. Add sugar and yeast and Sprinkle some flour. Stir it and leave for athwart 10 mints.
3. In a separate big bowl take flour, add salt and mix well.
4. Once yeast if proved, add the yeast mix to the flour. And add rest of the milk and water mix to the flour to knead a dough which will be soft and sticky
5. Now add the olive oil, and knead the dough for at least 10 minutes.
6. Once the dough is kneaded well, grease the dough and a bowl in which we need to keep the dough and let it rest for first proofing. 
7. Cover the dough with a cloth, and let the dough rest in a warm spot for approx. 45 mints. Or till the dough doubles.
8. Now, dust the dough and your hands a little, punch the dough and deflate all the air. Knead the dough for another minute or so.
9. On your work surface sprinkle some dry flour and roll the dough in one big oval or rectangular disc.
10. On the rolled dough spread the cilantro butter prepared above evenly.
11. Now with the help of a sharp knife cut 5-6 stripes of the dough lengths wise. Please ensure the width of each stripe is same.
12. Now, Stack these stripes on on other. 
13. Cut cubes of equal width of this stacked stripes.
14. Arrange these cubes, in a greased loaf pan.
15. Cover the loaf pan with a cloth and let it rest at warm spot for 2nd proving for approx. 1 hour.
16. Once the dough is doubled again, bake it in preheated oven at 180 degrees C for 25+ mints. Or the loaf turn nice golden brown.
17. While the loaf is baking, brush the loaf with milk and butter mix. In the beginning Nd towards the end.

Your yummy flavoured homemade and own made bread is ready to enjoy... :) :) 

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Choco Vanilla Eggless Zebra Cake

Choco Vanilla Eggless Zebra Cake

My sun turned 19 months recently, and I have been celebrating his monthly milestone even after he turned one. Since the whether is changing in Bangalore and evening getting more colder, this time coz of lazy weekend evening I was not too keen in investing too much time in a cake. But, a Mommy in me could not have skipped baking a cake though..:D so whipped this cake . 
To my surprise this cake was the softest of the cakes that I gave baked till date. Perfect Zebra Swirls. And, amazing g texture of cake with Devine flavours of chocolate and Vanilla.

- 1.5 cups plain flour/ Maida
- 3/4 cup thick curd
- 3/4 cup powdere Sugar
- 1 tsp baking powder
1/4 cup cooking oil
- 1/2 tsp baking soda
- 1/4 cup milk At room temp.
- 1 tbsp vanilla
- 2 tbsp. coco powder

1. Take a bowl, add curd and sugar and beat them well till creamy.
2. To this, add baking powder and baking soda and mix well.. Let this mix rest for 4-5 mints. Till the mix gets frothy.
3. Now add oil and vanilla to the mix and beat till a homogeneous mix is formed.
4. In a separate bowl, sieve the flour at least twice.
5. Mix the flour to the curd mix in 2 batches. And mix the batter well. 
6. In a small bowl now, take half milk and add mix throughly till no lumps coco  powder to it. 
7.  Divide the cake batter in 2 equal portions. 
8. In one portion add milk and coco mix and fold the same.
9. In other portion to match the consistency add the remaining milk.
10. Now, take a greased and lightly floured 9" baking pan.
11.with help of 2 different ladled pour the cake batter one followed by other. So, one ladle of Choco batter, right on top of that 1 ladle of vanilla batter.
12. Do this till entire batter goes into the cake tin.
13. Bake the cake in ore heated oven at 180 degrees for 35+ mints. Or till a toothpick comes clean.
14. You  can top it with ganache and decorate with any sugar sprinklers as I did.

You yummy and soft cake is ready in no time..:)

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Moong Dal and Oats Falafels/ Lentil and Oats Falafels

Like every other women,  I am too one of those who wears her thinking cap on, the Moment I open my eyes in morning.  Cooking is not at all difficult,  but to think what shall be cooked today is such critical task.. :-D

For me the most tedious part is the evening snack.  I take my 1.5 year old champ to play in the park and small evening walk everyday.  And he usually feels hungry once We are back from the walk.  I prefer giving him some healthy home made stuff to him instead of munchies like wafers or biscuits. 

One day while thinking of the evening snack,  I made these yummy, very healthy, very easy to make and awesome falafel.  These are so health and wholesome at days when your kids are not interested in meals,  you Can even serve them to your kids as wholesome meal.  Rich with protiens from lentils,  Fibre from oats,  calcium and protiens from paneer/cottage cheese and vitamins from fresh carrots..  Using minimum spices and cooking them I  paniyaram pan with just a brush of oil makes them all the more interesting.. :-)

- 1/4 cup Moong dal
- 1 small pack of flavoured oats of your choice ( I used Suffola masala and coriander)
- 1/3 shredded paneer
-  1 small carrot shredded
- salt to taste
- 1/2 Tbsp lemon juice
- 1 tbsp chopped fresh cilantro/coriander
-1/2 tsp of Ginger garlic paste
- some oil for cooking

1. Take bowl and soak Moong Dal for atleast 20 minutes.
2. Once done,  wash the Lentil thoroughly. 
3. Now in fresh drinking water at least twice the quantity of Moong Dal,  microwave it for 8 minutes.
4. Drain the excess water completely.
5. Add the Dal to grinder jar along with oats.
6. And make a coarse mix
7. Take a big bowl and empty the le til and Oats mix. 
8. Add salt, lemon juice,  grated carrots,  grated paneer,  ginger garlic paste and few drops/sprinkle of water ( only of required) to bring everything together.
9. Make small balls and press a little between your palms. 
10. Cook them in paniyaram pan till golden brown from both the sides.  Else you can pan fry them too..

Your yummy health and quick falafels Are Ready..  Grab them..  Don't wait.. :-) :-D

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Thursday, November 20, 2014

Vegetable Manchurian

Vegetable Manchurian

Like curry is to rice or chapati Manchurian is to Noddles Or Fried Rice to Me.. :)

Whenever noodles or fried are served as main course as part of Indo Chinese platter Veg Manchurian is must with my family. We all love it and enjoy it. Loaded with veggies and yummy too.
without explaining. Much will quickly run down the ingredients and process

For Manchurian Balls
- 1/4 cup grated carrots
- 1/2 cup grated cabbage
- 1/4 cup grates cauliflower 
- 1 medium sized onion grated
- 1/4 cup of plain flour/Maida
- 3-4 tbsp of cornflour
- salt to taste
- 1/2 tsp black pepper crushed/ powder
- Oil for frying
For sauce
- 1/2 tbsp oil
- 1/2 medium sized onion finely chopped
- 1/4 cup finely chopped capsicum 
- 1/4 cup finely chopped carrots
- 1 tbsp soya sauce
- 1.5 tbsp corn flour mixed in 1.5 cup of water
- 1 tbsp so red chilli sauce
- 1 tbsp of Sambal or schezwan sauce
-salt to taste
- 1/2 tsp black pepper powder
- chopped spring onion greens for garnishing

1.  In a bowl take all the grated vegetables and add salt and pepper powder. And mix well.
2. Once vegetables starts leaving water add plain flour and corn flour and mix everything well to form dough.
3. Make small balls from the dough and deep fry on medium flame till nice golden brown.
4. For sauce, in a wok heat oil.
5. Add chopped onion, capsicum and carrots sauté for 2 minutes.
6. Add soya sauce, chilli sauce and schezwan sauce and mix everything quickly.
7. Add salt and pepper powder.
8. water and corn flour mix and stir quickly.
9. Cook till sauce thickens to desires consistency. Turn off the flame.
10. Add Manchurian and garnish with chopped spring onion greens.

Serve with hot bowl of rice or noodles...:)

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