Easy recipes: July 2013

Wednesday, July 31, 2013

Banana Peanut Butter Cake

Serves: 8
Cooking Time: 25 minutes

INGREDIENTS
all-purpose flour 3/4 cup
baking powder 1/2 tsp
baking soda 1/2 tsp
salt 1/4 tsp
unsalted butter, softened 1/4 cup (1/2 stick)
sugar 1/3 cup
egg 1
reduced-fat peanut butter 1/4 cup
reduced-fat sour cream 2 tablespoons
ripe banana, mashed 1 large

METHOD
Preheat the oven to 350 degrees F.
Coat an 8-inch round cake pan with cooking spray.
In a small bowl, combine the flour, baking powder, baking soda, and salt; mix well and set aside.
In a large bowl, cream the butter and sugar.
Add the egg, peanut butter, sour cream, and banana; mix well.
Add the flour mixture; mix well, then spread into the cake pan.
Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the centre comes out clean.
Let cool in the pan for 10 minutes, then remove from the pan to cool completely before cutting into wedges.
Note: Even though peanut butter is a good source of protein, it's high in fat, and should be eaten in moderation… so save this one for special occasions.

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Lighter Banana Split Cupcakes

Makes: 12 cupcakes

Cooking Time: 20 minutes

Ingredients
yellow cake mix 1 3/4 cups
baking powder 1/2 teaspoon
mashed ripe banana 3/4 cup
mini semisweet chocolate chips, divided 6 tablespoons
fat-free frozen whipped topping, thawed 1 cup
sugar-free strawberry jam 2 tbsp
cherries, halved 6

Method
Preheat oven to 375 degrees F.
Line muffin tins with paper liners.
In a large bowl, combine cake mix, baking powder, and 1 cup water; mix thoroughly.
Add banana and stir well.
Gently fold in 3 tablespoons chocolate chips.
Spoon batter evenly into muffin tins.
Bake 20 minutes, or until a toothpick inserted near the enter comes out clean.
Cool completely.
Meanwhile, in a small bowl, combine whipped topping with preserves and mix well.
Evenly spread mixture over the cupcakes.
Sprinkle remaining chocolate chips over cupcakes, and top each with a cherry half.

Creamy Banana Pie

Chilling Time: 4 hr
Ingredients

fat-free (skim) milk 1 cup
1 (4-serving) package sugar-free instant vanilla pudding mix
1 large ripe banana, peeled and sliced
1 (9-inch) reduced-fat graham cracker pie crust
1 (8-ounce) container frozen fat-free whipped topping, thawed and divided
2 tablespoons toasted coconut (optional)

Method
In a large bowl, using a wire whisk, combine milk and pudding mix until thickened. Place banana slices on bottom of pie crust. Fold half the whipped topping into the pudding. Spoon pudding mixture evenly over bananas then spoon remaining whipped topping over pudding mixture and sprinkle with toasted coconut, if desired. Cover and chill at least 4 hours, or until ready to serve.

Individual Chocolate Lava Cakes

Ingredients:

1 1/2 60% Cacao Bitter-sweet Chocolate Baking Bars

eggs 2

heavy cream 1/4 cup

unsalted butter 8 tablespoons (1 stick)

2 egg yolks

sugar 1/3 cup

vanilla extract 1/2 teaspoon

all purpose flour 1/4 cup

METHOD

To make centres melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Or you may melt in microwave. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

CORN CROQUETS

INGREDIENTS

tender corn cooked 3 cups

chopped green chillies 2-3 or to taste
chopped coriander leaves 4 tbsp
milk 2 cups
cornflour 4 tbsp
cooking cheese 3 tbsp
all purpose four/ maida 1/2 cup
bread crumbs 1/2 cup
salt & pepper pdr. to taste
chilli flakes 1/2 tsp
oil for frying
butter 2 tsp

METHOD

grate or mash corn, heat butter, add green chillies, add coriander leaves, add it with rest of the milk. ( mix corn flour in little milk, keep it aside
when milk begins to boil, add the corn flour milk mixture, stir continuously until it thickens. then cool it.
then add the corn , grated cheese, chilli flakes, salt & pepper pdr.
knead well, make small flat balls
mix the flour with little water to make a batter to make a thick paste
dip the croquets in the batter, roll in bread crumbs, deep fry in hot oil till golden.
serve hot with ketchup/ chutney.

CORN BHEL

INGREDIENTS
boiled tender corn 3 cups
boiled potatoes cut into cubes 3-4
tomatoes finely chopped 3
green chillies finely chopped 2-3 or to taste
cumin seeds 1 tsp
lime juice 2 tbsp
oil 2 tbsp
sugar to taste
asafoetida a pinch
salt to taste

FOR GARNISHING
coriander leaves finely chopped 4 tbsp
fresh grated coconut 4 tbsp
fine sev 1 cup

METHOD

heat oil in a big pan, add cumin, once it crackles, add green chillies, asafoetida & sauté for 2 minutes
add corn, potatoes, tomatoes, stir fry for 2-3 minutes.
add salt & sugar to taste, cook on low flame for few more minutes.
remove, add lime juice, mix well, spread on a big plate or individual plates, sprinkle sev, coconut & coriander leaves & serve at once.

Corn Upma

INGREDIENTS

tender corn grated/ crushed 3 cups
mustard seeds 1 tsp
cumin seeds 1 tsp
green chillies finely chopped 2-3 or to taste
sugar 1 tbsp ( optional)
lemon juice 1 tbsp or to taste
milk 1 cup
oil 2 tbsp
asafoetida a pinch
salt to taste

METHOD

heat oil, add mustard seeds, cumin seeds, once they crackle, add asafoetida, green chillies, stir for 1 minute, add corn & cook on low flame stirring continuously.
add milk, sugar, salt & again cook on low flame till the milk is absorbed.
keep stirring, once the mixture leaves the sides of the pan, remove
add lime juice, mix well, garnished with fresh coriander leaves.
serve hot.

ps- for variations- can add finely chopped vegetables of your choice after seasoning, before adding corn, add the vegetables, cook till they're almost done, then add corn & proceed in the same way.

Tuesday, July 30, 2013

IVY GOURD FRY ( KOVAKKAI FRY/ TENDLI)

INGREDIENTS

kovakkai/ tendli 500 gm
onion chopped 100 gm or 2 big
tomatoes chopped 50 gm 2 medium size
red chilli pdr. 1 tbsp or to taste
coriander pdr. 2 tbsp
turmeric pdr. 1 tsp
asafoetida a pinch
salt to taste

FOR TEMPERING

oil 3 tbsp
mustard seeds 1 tsp
cumin seeds 1 tsp
udad dal 1 tbsp
curry leaves few

METHOD

wash & cut kovakkai lengthwise & slit into 2 pieces.
Heat oil in a pan, add mustard seeds, once they crackles, add udad dal, curry leaves, asafoetida.
add onion, saute till light pink.
then add tomatoes, saute for 3-4 minutes.
now add kovakkai, all the masala powders, salt, mix well, saute for about 10 minutes, till the vegetable is well cooked.
serve hot with rice varieties or with roti/ bread.
for variation, you may coarsely powder fried dal ( pottukadalai), the one we use for chutney, sprinkle it before taking it off.

another variation is, some put some cashew nuts cut into pieces 1 cup, when it is cooking, then add the spices as usual.

ps- for health benefits of ivy gourd, see my cancer blog.

Gobi/ Cauliflower Manchurian

Ingredients:

For Frying
Cauliflower florets/Gobi, small sized: 15 nos
Corn flour: 3 tbsp
All-purpose flour/ Maida: 5 tbsp
Egg: 1
Water: 2 tbsp
Black pepper powder: 1 tsp
Salt to taste
Oil for frying

For Manchurian Sauce
Spring onions, chopped: 1/2 cup
Onions, Cubed: 1/2 cup
Capsicum/Green Bell Pepper, Cubed: 1/2 cup
Garlic, finely chopped: 1 tbsp
Ginger, finely chopped: 2 tsp
Green chillies, finely chopped: 2 tsp
Corn flour: 1 tbsp
Water: 1 cup
Tomato ketchup: 1 tbsp
Red chilli sauce: 1 tsp
Soya Sauce: 1 tsp
Cooking oil: 1 tbsp
Salt to taste

Method:

Heat oil in a wok or a pan, while the oil gets heated, mix the corn flour, egg, all-purpose flour /Maida, pepper and salt in water.

Now the cauliflower florets till all the florets get coated with the flour mixture. Then fry in oil (5 at a time) until golden brown. Remove from oil and drain in paper towels. Keep aside.

For making the sauce, mix the corn flour with 1/4 cup of water. Add soya sauce, ketchup, chilli sauce and salt. Heat oil in a wok or frying pan on high heat.

Add garlic, ginger, green chillies, onion and capsicum/green bell pepper stir fry for a few seconds. Now add the corn flour mixture to the above and cook for a few minutes until the corn flour is cooked and the sauce become thick. You could now turn off heat. Toss the fried cauliflower with the Manchurian Sauce and serve.

Garnish with spring onion leaves. Serve Hot with rice, roti/ bread.

Mango Cake

Ingredients

All-purpose flour (Maida): 2 cups
Ripe Mango, puréed: 1 cup
Baking powder: 2 tsp
Baking soda: 1 tsp
Butter: 200 grams
Sugar, granulated: 1 cup
Vanilla/Mango essence: 1 tsp
Eggs: 3
Milk: 2 tbsp

Method

Preheat oven to 180 deg. C. Grease the cake tin with butter.

Sieve together flour, baking powder, baking soda and salt

Cream butter and sugar together in a bowl till light, then add puréed mangoes, vanilla essence and mix well.

Beat eggs with a hand blender till light and fluffy.

Add one third of the flour mixture to the mango mixture. Add one third of the beaten eggs and mix very slowly. Again add one third of the flour and one third of the eggs and mix.

Finally add the remaining flour and the remaining eggs and mix well. You could now add milk to correct the consistency of the batter.

Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180 deg. C. for about 30 minutes. Check if it is done by inserting a skewer in the centre of the cake. If it comes out clean, it is done.

Turn over onto a rack and cool before slicing.

Note: For best results, make sure the mangoes are not overripe.

Raw Mango Pickle - Kerala Style

Ingredients:

Raw Mango, Chopped: 2 kgs
Sesame oil: 8 tbsp
Garlic pods, chopped: 4 tbsps
Ginger, finely chopped: 3 tbsps
Green Chillies: 4
Curry Leaves: 5-6 sprigs
Turmeric powder: 1tsp
Red Chilli powder: 10 tbsp
Asafoetida/ Hing: 1/2 tsp
Mustard seeds: 3tsp
Fenugreek (Methi): 1tsp
Vinegar: 1tbsp
Salt to taste
Water: 1 1/2 cups

Method:

Chop the washed & wiped mangoes into small pieces.
Add 1tsp salt to the chopped mango pieces and toss them well.
Keep it aside for at least 8 to 10 hours minimum or maximum 24 hours.
After which, drain water from the mango pieces using a colander.
Now the mango is ready to use
Have the ginger, garlic and green chillies chopped.
Mix turmeric and red chilli powder in the water in which mango pieces were soaked to make a paste.
Heat the oil in a wok/pan, add mustard seeds, once it has spluttered add the fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
Now add the chopped green chillies, ginger and garlic and sauté for 5 to 8 minutes or till the raw smell has gone. Now is the time to add the chilli powder and turmeric paste and let it cook for 2 to 3 minutes.
Reduce the heat and add asafoetida and mix well for a minute and then add the cut mango pieces. Mix well till all the mango pieces are coated with the masala. Now switch off the heat and add vinegar to the pickle. This step is optional.
Allow it to cool completely. Then store it in sterilised glass bottles.

Sweet Kuzhi Paniyaram or Sweet Poached dish

Kuzhi Paniyaram's can be made either as sweet or savoury dish. This is the recipe for the sweet version.

Ingredients

Paniyaram pan or poaching pan
Idli/Dosa batter: 11/2 cup with salt just a pinch
Coconut, grated: 3 tbsp
Jaggery/Pam sugar: 5 tbsp or as required
Cardamom powder: a pinch
Ghee or cooking oil

Preparation

Mix Idli/Dosa batter, jaggery/Pam sugar, grated coconut, a pinch of salt and cardamom powder.

The batter should be thick since it thins out once the jaggery dissolves.

Now heat the paniyaram pan and then add 1/2 a tsp of oil/ghee in each hole of the pan.

Then fill in the holes with the prepared batter. Ensure to fill only up to 3/4 of the hole.

Cover and cook on slow to medium flame for about 5 to 6 minutes.

Once the bottom starts browning, using a skewer flip it over gently to the other side.

Now allow it cook for another 3 to 4 minutes. Keep an eye on it as it will turn brown very quickly.

When it's ready remove from the pan and serve hot. This can be had as it is.

You could sprinkle some Honey/Dates Syrup/Maple Syrup for extra flavour.

Coconut Barfi

Ingredients

Coconut, scraped: 2 cups
Sugar: 1 cup
Milk: 1/2 cup
Cardamom powder: 1/4 tsp
Sugar, powdered: 2 tbsp
Ghee(clarified butter): 1 tbsp
Almonds, crushed: 1/2 tbsp.

Method

Heat a non-stick pan on medium heat.

Add the coconut, sugar, milk and cardamom powder and mix well.

Keep stirring continuously for 15 minutes in low flame or till the mixtures starts turning to golden brown.

Now add the powdered sugar and ghee, mix well for 3 to 4 minutes.

Grease a plate with ghee and pour in the coconut mixture and spread evenly.

Garnish with almonds and press slightly.

When it cools, cover the plate with foil and leave it in the freezer for an hour.

Cut into desired shape and serve.

Note: This can be stored in an airtight container in the refrigerator for about a week.

Friday, July 26, 2013

AVOCADO CHUTNEY

INGREDIENTS

avocado 1 peeled & chopped roughly
fresh green coriander leaves a bunch
green chillies to taste
salt to taste
ginger 1/2" chopped
lime juice of 1/2 lime or to taste

METHOD

grind all together fine in a mixer.
you can use it a spread for sandwiches, or mix with hot rice.

ps- about health benefits of avocado, pl. see my cancer blog.

Thursday, July 25, 2013

BOTTLE GOURD WITH CHANA DAL

Ingredients

bottle gourd, peeled, cut in cubes and steamed 1 cup

split Bengal gram, cooked until soft and tender ½ cup ( pressure cook the dal to be soft)

cumin seeds 1 tsp

ginger 1 tsp grated

tomatoes ¼ cup freshly puréed

coriander powder 1 tsp

turmeric powder ¼ tsp

red chilli powder ½ tsp or to taste

freshly chopped coriander leaves 2 tbsp

oil 1 tsp

salt to taste

METHOD

Heat oil in a sauce pan on medium heat; add the cumin seeds, ginger, and sauté until they start to crackle. Stir in the tomato purée, turmeric powder, coriander powder, red chilli powder and stir for a couple of minutes. Finally stir in the steamed bottle gourd, cooked gram and salt.

Allow the mixture to come to boil and then lower the heat. Stir in a ¼ cup of water and simmer the lentils and vegetable for about 10 minutes until cooked and combined well with the spices and gravy. Adjust the consistency of the dish by adding more or less water to suit your taste. Garnish with freshly chopped coriander leaves and serve hot. This goes well with rice, roti.

HEALTHY RAGI-OATMEAL DOSA

Ingredients

ragi flour 1/2 cup

oatmeal 1/2 cup

rice flour 1/2 cup

semolina/sooji/rava 1/2 cup

water 2 1/2 cups

green chillies, finely chopped 1 tsp

ginger 1 tsp grated

black pepper 1/2 tsp crushed

freshly chopped coriander leaves 2 tbsp

oil/ ghee as needed

salt to taste

Method

In a large bowl combine the Semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.

Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.

Thinner the batter, you'll get crisper dosas, as it spreads, having holes, like plain rava dosa.

Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa.

Pour a ladle of the batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.

Turn the heat to medium, if you want a crisp dosa. The slower it cooks, the crispier it gets.

Drizzle about 1/2 teaspoon of oil around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in colour.

Remove the dosa off the skillet and fold from both sides. Repeat to make the remaining dosas. Serve hot with sambar and tomato chutney, or milagai podi.

Note: Do not try to spread the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.

Health benefits- ragi is a good source of iron & calcium. Oatmeal has lots of fibre, helps to reduce cholesterol.

Green chillies & coriander leaves are good sources of Vitamin C.

Ginger aids in digestion, reduces gas, has anti-inflammatory properties.

To make it healthier, you may grate some carrots, potatoes, onion, but then the dosa won't be very thin, but healthy & filling.

Tuesday, July 23, 2013

Brownies

Ingredients
all-purpose flour 1 1/2 cups
unsweetened cocoa 1 cup
baking powder 1/2 tsp
baking soda 1/4 tsp
salt 1/4 tsp
butter 1 1/2 cups melted
granulated sugar 1 1/2 cups
firmly packed light brown sugar 1 1/2 cups
large eggs 4
brewed espresso or French roast coffee 1/4 cup
vanilla extract 2 tsp
cream-filled chocolate sandwich cookies (10 cookies) 1 cup chopped
milk chocolate candy bars with almonds, chopped 4 (1.45-oz.)
dark chocolate morsels 1/2 cup
white chocolate morsels 1/2 cup
pecan/walnuts 1 cup toasted

METHOD
Coat a pan with cooking spray. Line pan with aluminium foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides.
Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl.
Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended.
Add flour mixture; beat at medium speed until blended. Stir in cookie crumbs and remaining 4 ingredients.
Spoon batter into prepared pan, spreading evenly.
Bake at 325° F for 55 - 58 minutes.
Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board.
Cut brownies into squares.

Easy recipes

Wednesday, July 31, 2013

Banana Peanut Butter Cake

Lighter Banana Split Cupcakes

Creamy Banana Pie

Individual Chocolate Lava Cakes

CORN CROQUETS

CORN BHEL

Corn Upma

Tuesday, July 30, 2013

IVY GOURD FRY ( KOVAKKAI FRY/ TENDLI)

Gobi/ Cauliflower Manchurian

Mango Cake

Raw Mango Pickle - Kerala Style

Sweet Kuzhi Paniyaram or Sweet Poached dish

Coconut Barfi

Friday, July 26, 2013

AVOCADO CHUTNEY

Thursday, July 25, 2013

BOTTLE GOURD WITH CHANA DAL

HEALTHY RAGI-OATMEAL DOSA

Tuesday, July 23, 2013

Brownies

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