Sunday, November 8, 2026

Greek Yoghurt Shrikhand- Diabetes Friendly

 If you enjoy the creamy richness of shrikhand, you don’t necessarily have to skip it. Swap full-fat, sweetened yoghurt for plain, unsweetened Greek yoghurt or hung curd. Whisk it with a little cardamom, saffron and a diabetes-appropriate non-nutritive sweetener. Refrigerate until chilled and finish with a few chopped pistachios or almonds.

 

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Kaju Katli Madeleines

Ingredients:

* 55 g (½ cup minus 1 tbsp) all-purpose flour

* 25 g (¼ cup) cashew powder

* 45 g (¼ cup) caster sugar

* 35 g (2½ tbsp) melted butter

* 45 g (3 tbsp) curd

* 20–25 g (1½–2 tbsp) milk

* ¼ tsp baking powder

* ⅛ tsp baking soda

* ¼ tsp cardamom powder

* A pinch of salt

* 100–120 g white chocolate, for the shell

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Method:

1. Whisk the sugar and milk together until combined.

2. Add the curd and mix well.

3. Sift in the flour, cashew powder, baking powder, baking soda, cardamom powder and salt. Mix until just combined.

4. Temper the batter with the butter and mix everything nicely.

5. Cover and chill the batter for 30–45 minutes.

6. Melt the white chocolate and pour a little into each madeleine mould. Spread to coat the shell, then chill until set.

7. Pipe the chilled batter into the moulds and bake in a preheated oven at 180°C for 10–13 minutes, until golden and cooked through.

8. Let the madeleines cool completely, then gently unmould and enjoy!



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Strawberry lime skillet cake

Ingredients

For the cake

200g unsalted butter, softened, plus extra for greasing
200g caster sugar•
3 large eggs, beaten
Zest of 3 limes
125g self-raising flour
75g quick-cook polenta*
Around 450g strawberries
 
*Polenta is coarsely or finely ground cornmeal cooked in liquid (water, stock, or milk) until gelatinized.  

For the Syrup

Juice of 3 limes (or about 125ml)
80g granulated sugar

To serve

Crème fraîche, thick cream, or 
whipped cream with a little natural yogurt folded through it

 

Preparations

Preheat the oven to 180°C/fan oven 160°C/mark 4. Take an ovenproof pan (I use an iron skillet that’s 25cm in diameter and 5cm deep, but you could use a cake tin of a similar size). Grease it liberally with butter.

Put the butter and caster sugar in the bowl of a stand mixer, or in a big mixing bowl if beating with an electric whisk. Beat until pale and fluffy.

Add the eggs bit by bit, beating well between each addition. When they are fully incorporated, add the lime zest and beat well. Add the flour and the polenta with a big pinch of salt, and fold in using a big metal spoon.

Take the stalks off the strawberries and halve them (quarter any particularly big ones). Scrape the batter into the prepared skillet. Arrange about two-thirds of the strawberries on top – don’t worry about creating a neat pattern as the fruit will sink into the batter.

Put in the oven and cook for about 40 minutes, or until a skewer inserted in the centre comes out clean.

Meanwhile, make the syrup. Put the lime juice and granulated sugar in a small saucepan over a low heat. Bring to a simmer and then cook for about 8 minutes, or until you have a tangy syrup. Leave to cool to room temperature.

When the cake comes out of the oven, let it cool in the skillet for 5 minutes, then use a pastry brush to brush the top with most of the lime syrup (keep back 1tbsp). Leave to cool in the skillet on a wire rack.

Put the remaining strawberries in a bowl with the 1tbsp lime syrup and leave to sit while the cake cools. Serve generous slices of the cake with the strawberries and 
dollops of crème fraîche, or the thick or whipped cream.

 

 

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Brioche frangipane apple pudding

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Ingredients

8 × 1cm (½in) slices all-butter *brioche loaf(about half a loaf )
175g (6oz) butter, softened, plus extra for greasing
175g (6oz) caster sugar
3 eggs, beaten
1 tsp almond extract
175g (6oz) ground almonds
25g (1oz) plain flour
2 large dessert apples, skin on, cored and thinly sliced
2 tbsp apricot jam
1 tbsp flaked almonds, toasted
Icing sugar, for dusting

* A classic brioche loaf is a rich, buttery and slightly sweet French yeasted bread known for its tender, pillowy crumb and golden-brown shiny crust.

 

Preparations

Preheat the oven to 200°C/Fan 180°C/Gas 6 and grease a large, shallow ovenproof dish, about 28cm (11in) diameter, with butter.

Arrange the brioche slices over the base of the dish. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices.

Measure the butter and sugar into a bowl and whiz until pale and fluffy with an electric hand whisk. Add the eggs and whiz again. Finally, add the almond extract, ground almonds and flour, then whiz until the mixture is soft and creamy and there are no lumps. Be careful not to over-process.

Spoon the mixture over the brioche base and spread it to the sides. Arrange the sliced apples in a neat overlapping circular pattern over the top. Bake the pudding in the preheated oven for about 40–50 minutes until lightly golden all over and firm in the centre when lightly pressed.

Meanwhile, melt the jam with 2 tablespoons of water in a small pan over a medium heat. Brush over the surface of the cooked pudding, then sprinkle with the flaked almonds. Dust the pudding with icing sugar and serve warm.

 

 

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Spiced pumpkin chocolate brownies

Ingredients

120g *Delica pumpkin, peeled, deseeded and diced
1tsp Golden syrup
1tsp Vanilla
½tsp Star anise powder
145g Unsalted butter, plus extra to grease
200g Caster sugar
85g Cocoa powder
2 Large eggs, beaten
55g Plain flour
Icing sugar, to dust
Vanilla ice cream
 
 
*The Delica pumpkin (an F1 hybrid Cucurbita maxima variety related to the Kabocha squash) is a small to medium winter squash originally bred in Japan and widely cultivated in Italy and globally.
Appearance: Squat, flattened, and ribbed shape, with a dark green-grey rind featuring faint lighter green or orange stripes. 
Flesh: Dense, bright vivid orange flesh that is thick, dry, and velvety. 
Flavor Profile: Intensely sweet, rich, and nutty, often compared to cooked chestnuts.
Size & Weight: Typically weighs around 1.7 kg to 1.9 kg (about 18–25 cm across). 
 

Preparation

Heat the oven to 180°C/fan oven 160°C/mark 4. Place the pumpkin, golden syrup, vanilla extract and star anise powder in a bowl and mix well. Wrap in foil, place on a roasting tray in the oven and cook en papillote** for 20 minutes. Remove from the oven and leave to cool, still wrapped in the foil.

** En papillote (French for "in paper") is a healthy, fast cooking method where food is sealed inside a parchment paper or foil pouch and steamed in its own juices, aromatics and a splash of liquid. The trapped steam cooks the food gently, locking in moisture and intense flavor.

Grease a 20cm square cake tin and line with baking paper or a reusable cake-tin liner. 

Melt the butter with the sugar and cocoa powder in a bowl set over a pan of hot water. Once melted, stir well and remove from the heat. Allow to cool for 5 minutes before folding in the egg and the cooked pumpkin. 

Fold in the flour and a pinch of salt, pour the mixture into the cake tin and bake in the centre of the oven for 25 minutes. 

Remove from the oven and allow to cool completely in the tin before carefully turning it out and cutting into portions. Dust with icing sugar and serve with scoops of vanilla ice cream.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Saturday, November 7, 2026

Paneer butter masala

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Ingredients

1 medium red onion, roughly chopped
4 medium tomatoes, roughly chopped
4 bay leaves
50g cashew nuts
8 cardamom pods
10 cloves
300g paneer, sliced into 2cm long rectangles
50g salted butter, plus extra to serve
100ml single cream, plus extra to serve
10g salt
30g honey

For the tempering

80ml sunflower oil
5 cinnamon sticks
1 tbsp dried fenugreek leaves
½ tsp cumin seeds
30g ginger paste
30g garlic paste
1 tsp Kashmiri chilli powder
1 tsp coriander powder
½ tsp cumin powder
100g tomato paste

Preparation

Put the onions, tomatoes, bay leaves, cashews, cardamom and cloves into a large saucepan. Cover the mixture with warm water and cook over a medium heat for 20 minutes, stirring halfway.

Remove from the heat and top up with enough water to cover the ingredients. Set aside to cool, then remove the cloves from the tomato mixture and discard them. 

Heat the sunflower oil in a large saucepan over a low heat, then add the cinnamon sticks and leave for 10 seconds. Slowly start adding the other spices, 10 seconds at a time: dried fenugreek leaves, cumin seeds, then the ginger paste and garlic paste. Keep stirring to avoid the spices sticking together. 

After a minute, remove from the heat and add the Kashmiri chilli powder, coriander powder and cumin powder and mix very well. Next, add the tomato paste and stir so everything is well combined. Set aside to cool.

Use a stick blender to blitz the cashew and tomato mixture until smooth. If you don’t have a stick blender, use a stand blender and work in batches. 

Take a strainer (or a sieve) and place it over the saucepan containing all of the tempered ingredients. Sieve the cashew and tomato base through the strainer so the tempered ingredients and base are now in the same pan. Discard everything that’s left in the strainer.

Check the consistency. You’re looking for a medium, pourable consistency. Neither too thin nor very thick. If too thin keep on the heat for longer until more liquid has evaporated. If too thick add a splash more water, and place the pan over a low heat. Cook slowly for a further 10 minutes, then add the salted butter and single cream and stir. Add the salt and cook for a little longer. Finally, stir in the honey and set aside to cool.

For the paneer, half-fill a large saucepan with water and bring it to the boil. Add the paneer, turn the heat to low and cook for 1 minute. 

Transfer the paneer to a plate lined with kitchen paper. Pat the paneer to absorb any excess water, then add it to the sauce, gently stirring to coat the paneer pieces in the sauce. 

To serve, add a swirl of cream and a knob of butter to the top.

 

 

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10 Foods You Should Not Consume at Breakfast Time

We all know the saying that breakfast is the most important meal of the day, and many experts also recommend it be the heartiest meal of the day. There is a solid basis for this claim, but many people consume multiple calories in the morning without paying attention to their quality, and this can cause some serious health problems instead of helping to start the day on the right foot. Breakfast should be balanced, contain all the food groups and provide us with energy for the rest of the day, so it is important that it be quality and not just hearty. In order to ensure that this is the case, we recommend avoiding the following 10 foods at breakfast, as they may have the opposite effect from what we wish to achieve.

1. Pancakes  

Pancakes are a sweet, and easy to prepare dish, so many choose it for their breakfasts. Unfortunately, this favorite may harm you if you eat it in the morning, as it causes a strain on your body's digestive system, which can cause fatigue and various health problems. Most pancakes sold in stores and restaurants contain processed flour that doesn’t benefit the body, and also causes resistance to the hormone leptin that signals the body is satiated. 

When the body becomes resistant to this hormone, people eat too much because their hunger-satiety mechanism goes awry and they can’t distinguish between the two states. Moreover, the sugar in pancakes and in the syrups that accompany them may lead to a sharp rise in sugar levels that lead to insulin resistance, which can sometimes develop into diabetes. 

2. Granola Snacks 

food 

Much has been said in recent years about the benefits of oats, giving people the false impression that any food containing them is healthy. This includes, among other things, granola and energy bars containing oats, dried fruit, unsweetened chocolate and other ingredients that give the illusion of great health in a small package. Despite this promise, it is hard to say that these snacks are as healthy as we would like because they contain many ingredients that aren’t good or our bodies. 

First of all, they have high levels of sugar to sweeten the oats and other ingredients in the snack. Apart from refined sugar, many granola bars also contain sugary corn syrup, which adds to the already high sugar levels, as well as flavorings and preservatives. While it is tempting to reach out for these snacks when you’re in a hurry in the morning and don’t want to skip breakfast, reading the fine print and the ingredients they contain will deter you from doing so and will make you go for healthier options.

3. Fruit Shakes 

Fruit shakes have swept us all over the past few years thanks to the positive publicity they received and the fact that they contain only natural ingredients. It is true that eating fruits in the morning will provide you with a good amount of vitamins, minerals, natural sugars and fiber, but it is important to consume them in moderation. When you make a shake, you probably put in a lot of fruit to get enough liquid to fill a cup. 

In these cases, the body receives a "sugar stroke" which causes a rise in sugar levels in the body, which can lead to diabetes. This is partially true of homemade shakes, but those bought from shake shops and stalls are many times more dangerous. Many of these places add a few teaspoons of sugar to sweeten the shakes even. If you like drinking your breakfast, buy or make a smaller glass of shake, and incorporate vegetables, not just fruits, to keep your blood sugar from rising.

4. Orange juice 

This is another favorite drink in the morning that many prefer over shakes because of the thought that it contains small amounts of sugar compared to them. This thought is quite popular but completely wrong since one glass of orange juice contains 36 grams of sugar, which is equivalent to 9 teaspoons of sugar! Here too the problem lies in the large amounts of fruit that are needed to make one cup of juice that is supposed to be nutritious and healthy. The juicing process alone also causes loss of the dietary fiber found in the flesh of the orange, making it better to eat a fresh orange instead of drinking the juice of at least 7 oranges in one cup.

5. Bread/rolls with jam 

Many people like to open the morning with a roll and some jam, but as this combination tastes good, it is harmful. The two ingredients of this breakfast contain a high amount of sugar that isn’t good for your body, and in addition to this sugar, bread or rolls often contain white flour which isn’t recommended in the morning. This small meal contains a very high amount of calories, therefore its best not to eat it in the morning, especially considering the fact that all it contains is empty calories with no essential nutrients for the body. 

6. French toast  food

It's hard to find a person who can resist French toast made from fresh bread fried in egg and butter. Its comfort food that makes you feel good in the morning, but this seemingly innocent toast won’t help you throughout the day. Eating fried food in the morning may cause unpleasant heartburn, and when made with white bread that contains gluten which acts like glue in your stomach, the temptation seems less great.

7. Breakfast cereals  

Too many parents rush to fill bowls with cereal and milk because of the many advertisements of the companies that produce them that promise plenty of vitamins and minerals, whole grains and all the good in the world in one bowl. But before you rush to buy cereal, you should know that besides high sugar, these foods also contain ingredients called lectin that humans can’t digest, and that eating too much of may cause digestive problems down the road. In addition, it may damage children’s stomach lining, which is especially sensitive in the morning, after going all night without food, so it is recommended to give up cereal and try healthier alternatives like oatmeal with natural sweeteners. 

8. Croissants and other pastries 

There is nothing like a hot, sweet pastry for breakfast next to coffee or tea. However, these pastries contain high amounts of sugar and fat that cause fatigue, as well as refined white flour which can cause an imbalance in the hunger-satiety system. In addition, many pastries contain vegetable oils and margarine which cause infections throughout the body leading to unpleasant pain that interferes with our daily routine, and over time can get worse.

9. Flavored yogurt 

 Natural Bio-Yogurt contains proteins, calcium and friendly bacteria that are good for the body, but we won't enjoy these benefits if we start our day with flavored yogurt. In such products, which contain fruit concentrates in different flavors, dried fruits and more, you can find many unpleasant surprises such as high sugar, and artificial flavors, as well as various stabilizing materials. These substances can cause cellular damage, so it isn’t recommended to consume them in large amounts, especially in the morning. 

10. Skipping breakfast 

Experts agree that it is better to eat something small in the morning to "reboot our systems" than not to eat anything at all. After the body fasts during the night, it is important to give it important nutrients such as fiber, whole grains, vitamins, and minerals, so that it can function properly during the day. 

Many people tend to skip breakfast and think that nothing will happen if they do, but during the day those people feel tired, lack energy and tend to eat too much at other meals. To avoid this, try to prepare yourself a small breakfast in the evening, or eat something as small as yogurt sweetened with honey so that your body gets the minimum amount of calories it needs to start working. 


https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs