The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
For the Syrup: In a medium saucepan, combine sugar, water, cardamom, and cloves. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once sugar is dissolved, reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes. Remove from heat, stir in orange blossom water, and set aside for at least 10 minutes to cool slightly. Strain syrup through a fine-mesh strainer into a heatproof liquid measuring cup; discard cardamom and cloves.
For the Flour Mixture: In a separate medium saucepan, melt ghee over medium-low heat. Add flour and salt and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping along the bottom and corners of the saucepan, until mixture is the color of peanut butter and smells nutty, 12 to 14 minutes. Remove saucepan from heat.
While stirring constantly, slowly pour in strained warm syrup. The mixture will steam and bubble vigorously. Return saucepan to low heat. Using a wooden spoon or heatproof spatula, cook, stirring constantly, until mixture is smooth, glossy, and the consistency of thick warm fudge sauce, 12 to 14 minutes.
To Serve as a Paste: Transfer mixture to a shallow serving bowl or plate and spread into an even layer. Let cool for at least 30 minutes before serving. Top with pistachios, coconut, walnuts, and/or sesame seeds, if using. If desired, serve with fruit on the side.
To Shape Into Balls: Let the mixture stand at room temperature until firm and scoopable, 1 to 1 1/2 hours. Portion and roll the mixture into 1-inch balls (about 1 tablespoon each). Roll balls in pistachios, coconut, walnuts, or sesame seeds, if desired. Serve at room temperature.
Make-Ahead and Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, transfer to an airtight freezer-safe container; if shaped into balls, separate layers with parchment paper. Freeze for up to 1 month. Thaw overnight in the refrigerator and serve at room temperature.
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apples 3 chop into small pieces, blend in a mixer jar to a smooth paste
spread the apple over the oats mixture
eggs 3, separate the yolks and the white, add the yolks to the other mixture and mix well along with 1 tbsp curd and 1 tbsp honey, cinnamon pdr 1/4 tsp mix all well.
wash and soak 60 gm dates, drain well, chop fine and fold into the oats mixture.
Bake in a pre-heated oven @ 180 C or 360 F for 30 minutes,
while the cake is being baked, beat the egg whites with a pinch of salt, after beating for a few seconds, add 1 tbsp sweetener and beat well.
add 1 tbsp corn starch beat well it forms a thick peak and hen you turn the bowl upside down, it should not fall down.
spread this egg white mixture over the baked cake, sprinkle some poppy seeds all over and bake again @ 180 C/ 360 F for 20 minutes.
Cool slightly, cut and enjoy your healthy cake without any guilt feelings.
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butter 20 gm melt in a pan, add the chopped apples and
1 tbsp sweetener of your choice, keep stirring till the water evaporates
pour in a glass or vessel, where you can use hand blender and blend till smooth OR you can blend in your mixer and add the apple puree to oats mixture along with 2 eggs and mix well.
Heat a pan/ tawa smear with oil/ ghee, pour tbsp of batter, level it, as you can 3-4 small pancakes in your pan, once bottom is brown, flip over, cook for another 1-2 minutes,
Serve your healthy pancakes with some honey or any syrup or jam. Choice is yours.
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Preheat the oven to 350°F. Melt and combine 1/3 cup butter and 1/4 cup
sugar to a saucepan until golden brown. Butter a 9-inch cake pan, adding
the caramel sauce to the bottom (the butter and sugar mix).
Layer the peeled, sliced apples in the cake pan and coat with 2
tablespoons of sugar and 1 tablespoon cubed butter.
Bake at 350°F for 15 minutes. Meanwhile, in a bowl, add 1/2 cup
flour, 1/4 teaspoon salt, 2 teaspoons baking powder and mix well until
combined.
In a separate bowl, add 1/3 cup butter, 1/4 cup sugar and mix well,
until the texture is smooth.
Add 3 egg yolks to the ingredients listed in step 4 (put the egg
whites aside) and combine well. Then add 1 teaspoon vanilla extract and
the zest of 1 lemon. Add the dry flour mixture (as indicated in step 3)
to the mix as well as 3 tablespoons of sour cream. Combine all
ingredients well.
In another bowl, add the 3 egg whites, whisk until firm peaks form.
Then, add the egg whites to the flour and egg yolk mix. Combine well.
Remove the caramelized sauce and apples from the oven. Coat in 1
teaspoon cinnamon and pour the cake batter over the apples.
Bake at 350°F for 25 to 35 minutes. Let cool for five minutes, invert
onto a plate and serve with a scoop of ice cream or maple syrup.
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3 large tart apples - peeled, cored and small diced
* Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.
Preparations
Add
1 cup cold butter cut into 1/2" pieces, 1 cup packed brown sugar, 2
cups fruit & nut granola, 1 1/2 cups flour in a food processor
(optional, else mix all the ingredients well in a bowl or a mixer)
Take
1 tsp baking soda and pulse until a crumb mixture forms. Press half of
the mixture into a large 10-inch pie dish forming a shell along the
bottom and up the sides. Bake in the oven for 10 minutes.
Refrigerate the other half of crumb mixture for the topping.
Meanwhile,
mix in a bowl 1 cup Greek yogurt, 1 tsp lemon juice, 2 tbsp flour, 2/3
cup sugar and 1/2 cup chopped toasted pecans. When shell is done, remove
from oven, let cool for 10 minutes and pour filling into shell. Bake
for 30 minutes.
Remove
pie from oven and crumble the refrigerated crumb mixture on top. Bake
another 20 minutes. Remove from oven and let rest at least 30 minutes
before serving.
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Peel 2
apples, remove the core, cut into thin
thick slices
Grease a
pan with 20 gm butter, add some vanilla extract, mix well
Place the
apple rings all around, pour the oats mixture on top, cover and cook for 10
minutes
Turn it upside down, so you can see the apple rings with nice golden colour.
Remove, cut
into pieces and enjoy your sweet pizza
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1cup(2 sticks) cold unsalted butter, divided, plus more for baking sheet
8apples (such as Gala), peeled, cored, and sliced (11 cups)
2tbsp fresh lemon juice (from 1 lemon)
1cuppacked light brown sugar, divided
¾tspkosher salt, divided
1cupold-fashioned rolled oats
1cupall-purpose flour
¾tspcinnamon pdr
½tsp cardamom pdr (optional)
Vanilla ice cream to serve optional
Preparations
Preheat oven to 375°F. Lightly coat a large, rimmed baking sheet with
butter. Microwave 4 tablespoons butter in a microwave-safe bowl on high
until melted, 30 to 45 seconds. (Alternatively, melt butter in a
saucepan over low.)
Toss together apples and lemon juice on prepared baking sheet; drizzle
with melted butter. Sprinkle with ½ cup sugar and ¼ teaspoon salt and
toss until well combined and thoroughly coated. Spread mixture in an
even layer.
Cut remaining 12 tablespoons butter into ½-inch pieces. Toss together
oats, flour, cinnamon, cardamom, and remaining ½ cup sugar and ½
teaspoon salt in a large bowl until well combine.
Add butter pieces; using your fingertips, rub butter into oat mixture
until moist clumps form and no dry bits of flour remain. Scatter evenly
over apples on baking sheet.
Bake until topping is golden and crisp, 55 to 60 minutes. Let cool for
at least 10 minutes. Scoop and serve with ice cream, if desired.
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In the kitchen, more than just a flavor enhancer...
Boiling eggs in salty water will make sure that even if the eggs
break, their insides will not escape, and you will be able to take off
the shell with ease.
To check if the egg is fresh, put it in a bowl filled with salty
water. A fresh egg will sink, while a stale egg will float.
Peeled apples, pears and potatoes won't blacken if you put them in
cold, slightly salty, water.
Have coffee or tea marks in your cups? You can remove them with a
moist sponge and some salt water.
Your glassware can go back to being shiny and transparent if you
wash them with hot salt water and then with regular cold water.
Using salt, you can easily clean the bottom of a burnt pot or pan -
just add a thick layer of salt at the bottom, add some water and leave
the pot to stand for the night. In the morning - boil the water.
A combination of salt and baking soda will clean the fridge and
remove odors.
If you add just a tiny pinch of salt to your coffee it will improve
the taste and counter the bitterness.
If you add a tiny pinch of salt to milk it will stay fresh for
longer.
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1. Chop 2 apples in cubes and put them in saffron infused milk.
2.Cook to slightly soften the apples.
3.Add 4 tsp brown sugar, 1 cassia bark /cinnamon stick and some cashew nuts and almonds.
4.Bring it to a slow boil.
5.After some time add half cup of boiled rice, 2 green cardamoms.
6.Turn down the heat and let the kheer simmer.
7.Garnish it with slices of red grapes/ raisins and serve.
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Exposure to ethylene gas can cause some produce to rot or ripen too quickly.
Rinsing
some produce before storage can promote rot and mold, while other
fruits and vegetables should be immediately washed and dried.
Some fruits and vegetables can be frozen to help them last longer.
Fact: The United States throws away 150,000 tons of food
daily. On average, each household wastes around $1,500 worth of food
per year. And fruits and vegetables account for 39 percent of this loss.
The good news: With a few simple tricks to reduce the amount of fresh
produce we toss, we could have a massive impact on the environment (and
on our grocery expenses).
One of the most common mistakes that leads to food spoilage is storing
fruits and vegetables too close together. A build-up of ethylene gas
will cause them to go bad. The produce with the greatest amount of this
compound are apples, melons, apricots, bananas, tomatoes, avocados,
peaches, pears, nectarines, plums, figs, and some other fruits.
The experts at Space Station
helped us pull together this handy guide for storing fresh
foods—because the longer your perishables last, the less trash you
create.
Apples
Keep apples in an uncovered fruit bowl on the countertop and store them out of direct sunlight.
If you have an abundance of whole Granny Smiths and Honeycrisps from a
day of apple picking and you're looking to extend their shelf life, keep
them in your refrigerator's crisper drawer. Wrapping whole apples in a damp paper towel and then placing them in a plastic bag with holes in it
can keep them fresh for about six weeks. Just be mindful to not store
them next to other fruits and vegetables, because apples contain
ethylene gas that will ripen other produce more quickly.
Asparagus
Store whole asparagus in your refrigerator crisper drawer for a week or so. Additionally, some home cooks also like to store their asparagus
in water, like fresh flowers. To do so, trim the ends (about 1/4-inch
is enough) and arrange your asparagus in a cup, mug, or vase with a few
inches of fresh water. Store it in the fridge, but if you don't have
space, the countertop can also work for a few days. You can also place a
plastic bag, plastic wrap, or paper towel over the top of the spears to
protect them and help ensure that they retain that classic crispness.
If you notice the water getting cloudy, change it out, ideally every day
or so. Fresh asparagus stored in this manner can last over a week.
To freeze asparagus, blanch it (whole or cut into pieces) before moving
it to a freezer bag with the date. It will last for about a year.
Avocado
The best way to store an unripe avocado
is to keep it whole and place it on your countertop, away from other
fruits and vegetables. It will typically last on your countertop for
four to five days. However, since avocados can be tricky, it's important to check for ripeness daily.
If your avocado is already ripe (or is getting there) you can place it
in your refrigerator, where it will stay fresh for several days,
depending on its level of ripeness. When putting your avocado in the
fridge, it's best to store it in an airtight food storage container or
in the produce/crisper drawer. Just note that if your avo is in the
produce drawer with bananas or apples, the ethylene gas from these
fruits will speed up the ripening process, so check it frequently.
To freeze an avocado half, remove the pit and skin. Then, sprinkle some
lemon or lime juice on the flesh and cover the whole thing tightly in
plastic wrap. To minimize the avocado's contact with oxygen even
further, place it in a vacuum-sealed bag or an airtight plastic bag.
Bananas
If you won't be eating them immediately, buy bananas when they're still slightly green and store them away from other fruits
in the fruit bowl (they release high amounts of ethylene gas). Consider
using a banana tree to keep them separated and minimize bruising. You
should also aim to keep the fruits away from direct sunlight, as the
heat from the sun can cause them to ripen rapidly.
Raw beets are prone to sogginess when frozen and thawed, so it’s best to cook the beets first if you plan on freezing them.
Blueberries
When you get home, go through the blueberries
and remove any bad ones that may have been hiding. Mold travels fast,
so it's best to get ahead of the problem. To avoid mold development, try
not to rinse the berries until right before you're ready to eat them. When it comes to preserving fresh blueberries, moisture is the enemy.
To store blueberries,
choose a container with good airflow (like the pint the berries came
in!), and line it with a paper towel to absorb excess moisture. Add the
berries, then place the container on a shelf in the refrigerator. A
shelf is better than the crisper drawer because there's better air
circulation. Stored in this way, you can expect blueberries to last for
about a week.
To freeze blueberries, let them cool in the freezer for a few hours on a
baking sheet before transferring them to a plastic bag or freezer-safe
airtight container.
Carrots
Trim off the carrot greens,
and either discard them or save them for something else, like pesto. If
you leave the greens on the carrots, they will draw moisture and cause
the roots to rot more quickly. Avoid washing whole, unpeeled carrots
until right before you plan to eat or cook with them; by keeping them
dry, they will stay good for a longer period of time. To store carrots,
wrap them in a dry paper towel, and store them in an airtight food
storage container or bag in the coolest part of your refrigerator.
The best way to freeze carrots is to blanch them before laying them out
on a baking sheet in the freezer to cool for a few hours. Once the
carrots have cooled down, transfer them to an airtight bag, and return
to the freezer.
Cherries
Cherries
will spoil quickly if left out at room temperature, so you should pop
them in the refrigerator immediately upon getting home from the grocery
store. Once in the fridge, cherries can last
for about a week. No need to cover them; in fact, they're better off
uncovered to avoid moisture accumulation, which can contribute to
spoilage.
You can freeze pitted cherries by washing them, removing the stems, and
laying them out on a baking sheet to cool in the freezer. Once cooled,
move the cherries to a freezer-safe, air-tight container, and pop them
back in the freezer.
Cilantro
Trim off the very ends of the cilantro stems,
then place the bunch, stem side down, into a can or mason jar with an
inch or so of water. Next, open a clean plastic bag and place it over
the cilantro to loosely cover the leaves. Store the cilantro in
the refrigerator, as the tender leaves prefer cooler temperatures, and
change the water if/when you notice it starting to discolor. Stored this
way, cilantro can last up to two weeks. Hold off on washing the
cilantro until right before you use it, as excess moisture causes it to
rot more quickly.
To freeze cilantro, we suggest blending it and freezing it in an ice cube tray. Using a food processor
or blender, combine clean cilantro with just enough water or olive
oil to create a smooth mixture, then pour it into an ice cube tray for
later use.
Citrus Fruits
Because netting for lemons, oranges,
and limes is dangerous to sea life and birds, these fruits should
always be bought loose. You can keep them out at room temperature, but
once they're past peak ripeness, storing them in the fridge will help them last longer. (The same goes for tomatoes and avocados.) If your citrus starts to turn, you can slice the fruit up and freeze it: Frozen citrus is great as ice cubes for drinks.
Cucumbers
Wash cucumbers
as soon as you bring them home from the grocery store. Make sure
they're thoroughly dry as excess water will spoil them, then wrap each
in a cloth or plastic wrap and store it in an airtight container. The plastic wrap acts as a shield and locks in moisture, which prevents the cukes from ripening and becoming mushy.
Garlic
Store heads of garlic in a cool, dry place with plenty of air circulation. For example, a basket on your counter (out of the sun) would work well. Garlic
is best kept in a cool (not cold) place, so avoid putting it in the
refrigerator unless you plan to use it all within a few days.
You can freeze garlic in pretty much every form: whole heads, peeled,
and grated. For peeled cloves, lay them out on a baking sheet and freeze
them until solid before storing them in a bag in the freezer.
I read the best way to store onion and garlic is the punch many holes in a paper bag, it will last. I tried with garlic, and it has remained in the same condition for more than 2 months.
Ginger
To help your ginger stay fresher for longer, make sure to place it in an air-tight food storage container or
sealed plastic bag, and then store it in the crisper drawer in the
fridge. This will help keep it fresh for a month, or even longer.
Got your eyes on the freezer? Make sure to wash and dry the ginger root before you freeze it, and store it in a plastic bag or freezer-friendly container.
According to me, the best way to store ginger outside the fridge in any small bowl.
Grapes
Whole grapes should be washed, patted dry, and then stored in a well-ventilated container
in the crisper drawer of your refrigerator. This will allow them to
last for up to three weeks. You’ll want to avoid putting them into an
airtight container or plastic bag, since that prevents air circulation.
To freeze grapes,
simply rinse and dry them and spread them out on a lined baking sheet.
Place them in the freezer for a few hours or overnight, and once they’re
frozen, you can put them in a storage container so they’re easily
accessible.
Herbs
A great hack for storing fresh basil and herbs is to chop the leaves
in a food processor and place them in an ice cube tray with a little
olive oil and store them in the freezer. When basil is needed for a
dish, just pop in a ready-made ice cube.
Lettuce
For most lettuce varieties, such as romaine and spinach,
start by removing the lettuce from its packaging and discard any
damaged outer leaves. Next, wrap the heads in paper towels, and place
them in fresh plastic bags in your refrigerator’s crisper drawer. Don’t
separate the leaves or wash them until the day you’re planning to eat
them; whole heads stay fresher much longer than individual leaves, and water causes greens to wilt.
However, for iceberg lettuce the storage process looks a little
different. We suggest keeping any iceberg lettuce in its original
packaging in your fridge’s crisper drawer until the day you’re ready to
use it. Don’t break up or wash iceberg lettuce until you’re ready to eat
it, as the excess water will cause it to deteriorate.
And if you're lucky enough to have fresh lettuce straight from your
backyard garden, when to wash the greens is up to you. If they look
clean, store as you would other lettuce types. If you harvest a head of
lettuce that’s extra gritty and might have some bugs tucked inside, go
ahead and wash your veggies to avoid getting your fridge all dirty.
After washing the greens, store them in plastic bags with paper towels
to absorb moisture, and tuck everything into your fridge’s crisper
drawer. Just know that washing greens makes them go bad faster, so try
to eat them within a couple days.
Mangoes
Unripe mangoes are best stored at room temperature,
and not in the refrigerator. At room temperature, the fruits will
continue to ripen, growing sweeter and softer over the course of a few
days. To speed up the ripening process, place mangoes in a paper bag at
room temperature. Once the mango yields slightly to the touch, it's
ready to eat. If your mango is already ripe, go ahead and eat it or
store it the fridge, where it will last for about five days.
To freeze a ripe mango, peel it and cut it into cubes or slices. Then,
arrange the mango pieces on a baking sheet lined with parchment paper
and freeze for at least two hours. Once the fruit pieces are frozen,
transfer them to a freezer-safe bag and squeeze as much air out of the
bag as possible. Seal the bag tightly and label it with the date.
Mushrooms
If you’ve purchased pre-packaged mushrooms, store them as they are. Their original packaging should already be ventilated to keep them dry in the fridge. Otherwise, the best way to store whole mushrooms
is in a brown paper bag lined with paper towels. There’s no need to
close the bag tightly, as the airflow will help the mushrooms stay dry.
Mushrooms, which are already high in water, release moisture as they
sit, so they need absorbent packaging to stay fresh. Make sure not to wash the mushrooms until
just before using them, as the excess water will cause them to rot more
quickly. Store the mushrooms in the fridge to keep them fresher for
longer. Stored this way, whole mushrooms can last for up to one week.
To freeze, clean the mushrooms, then store them in an airtight,
freezer-safe bag or food storage container. Stored properly, mushrooms
will last in the freezer for about two months.
Onions and Potatoes
Onions, potatoes,
and shallots should be stored in a cool dark place to keep them fresh,
like a basket in a cupboard or a cellar. Avoid storing these products in
plastic bags, as this encourages spoilage. However, once cut, onions should be stored
in a resealable bag in the fridge, where they will last for around a
week. If you want your onions to last even longer, chop them up and
store 'em in a container in the freezer.
And while potatoes don't thrive in the fridge, like onions, they can effectively be stored in the freezer. However, spuds will do best in the freezer if you prepare your potato recipe—think mashed potatoes or tater tot casserole— and then store the finished dish in a freezer-friendly container to enjoy later. You can also partially cook your potatoes, which will help remove some of the water from the spuds and make them less mushy when frozen.
Peaches
For peaches that are not yet ripe, store them on the counter
at room temperature in a single layer (to avoid bruising) for a few
days, or until they are nice and ripe. It's best to eat ripe peaches
right away, but if that's not in the cards, store them in the
refrigerator. The cool environment will slow down the ripening process
and buy you a little time. In either scenario, wait to wash your peaches
until right before you intend to eat them, as peach skins have a
natural preservative to help protect the flesh.
To store strawberries,
place a clean, dry paper towel in a container and put unwashed
strawberries on top. Close the lid and place the container in the
refrigerator.
To freeze pre-cut strawberries, which is ideal if you're using them in anything from a delicious dessert to a healthy smoothie,
place the berries cut-side down on a wax paper-lined cookie sheet.
Freeze the strawberries for a few hours, then place them in an air-tight
container and put it back in the freezer. When using this method, frozen strawberries should stay fresh for about 10 to 12 months.
Tomatoes
If the tomatoes are not yet ripe, they are best stored on the counter
for a few days until they ripen. (You'll know they're ripe when they're
fragrant and give a little bit to the touch.) Once they're ripe, either
consume them or go ahead and put them in the refrigerator to preserve
their freshness. A ripe tomato can stay fresh in the refrigerator for
about two weeks.
If you have a bounty of ripe tomatoes
and you're not going to use them all, give them a rinse, let them dry,
remove their stems, and freeze them in a freezer-proof container or bag.
Watermelon
If you're not eating your watermelon right away, store it on the countertop,
but out of direct sunlight. In air conditioning or temperate weather, a
fresh watermelon will be fine sitting on the counter for one to two
weeks. If your watermelon is ripe and you don't have time to eat it,
don't panic. But don't slice either. Slide that whole watermelon into
the fridge, where it will stay fresh for two to three more weeks.
To freeze watermelon,
cut it into small pieces and remove the seeds. Spread the watermelon
pieces on a baking sheet lined with parchment paper, and place the tray
in the freezer for a few hours to flash-freeze the pieces. Once frozen,
move the watermelon chunks to a freezer-safe container or storage bag,
label it with the date, and return it to the freezer.
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