High-Protein Healthy Pizza- No Oven, cook over gas

 Ingredients: 

5-6 Boiled Sweet Potatoes

1/2 cup Oats Powder (for binding)

Salt

1 tsp Oil

Paneer

Boiled Sweet corn

Chilli Flakes

Oregano

Kashmir Red Chilli Powder

Pizza  Sauce

Lots of Cheese

Preparations

Prepare the pizza base: Peel the boiled sweet potatoes and place them in a large bowl. Mash them thoroughly until smooth, making sure there are no large lumps.

Add the binder: Add ½ cup oats powder, salt and 1 tsp oil to the mashed sweet potatoes. Mix everything well until you have a soft, dough-like mixture that can be shaped into a pizza base.

Shape the base: Place a large piece of parchment paper or a lightly greased flat surface on your kitchen counter. Transfer the sweet potato mixture onto it and gently flatten it into a round pizza base. Keep the base neither too thin nor too thick so that it holds together while cooking.

Heat the pan: Place a non-stick or heavy-bottomed tawa/pan on the gas stove and let it heat on a low flame. Carefully transfer the prepared sweet potato base onto the pan. If needed, shape the edges gently with a spoon or spatula.

Cook the base: Cover the pan with a lid and cook the base on a low flame. Let it cook until the bottom becomes firm and lightly golden. Avoid using a high flame, as the sweet potato base can brown too quickly while remaining soft inside.

Add the toppings: Once the base has firmed up, spread a layer of pizza/pasta sauce over it. Add the paneer and boiled sweetcorn, followed by chilli flakes, oregano and a little Kashmir red chilli powder.

Add plenty of cheese: Top the pizza generously with cheese. You can add extra paneer or vegetables at this stage if you want to make the pizza even more filling and nutritious.

Cover and cook: Cover the pan again with a lid and cook on the lowest flame until the cheese melts completely and the toppings are heated through. This usually takes a few minutes, depending on the thickness of the base and the type of cheese used.

Serve: Once the cheese has melted and the pizza is cooked through, carefully remove it from the pan. Let it rest for a minute or two before slicing and serving hot.

 

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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

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

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

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

Oats Cheese Pizza Dosa

 Ingredients

Cheese - as per taste  

1 Cup Oats

1/2  Cup Curd 

Pizza sauce - as per taste

2 tbsp Coconut chutney  

2 tbsp Onion (chopped)

2 tbsp Tomato (chopped)

2  Green chillies chopped

2 tbsp Capsicum (chopped) 

Handful of Coriander leaves

Oil - as per requirement  

8 Cashews

8 raisins 

Salt to taste

Water - as per requirement

Preparation

Grind oats in mixer.

In a bowl, take the ground oats and add curd, chopped green chilli, chopped coriander and salt as per taste. Mix well with water, the consistency should be of a dosa batter.

Cut onions, capsicum and tomato into small pieces.

Heat the pan on a stove and apply oil. Once heated, put oats batter and spread it on the pan.

Spread pizza sauce on the heated oats batter.

Add chopped onions, tomatoes, capsicum, cashew, raisins and cheese. Cover pan with plate for 2 minutes.

Remove pan from the stove.

Fold the dosa to serve with coconut chutney. 

 

 

 

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Protein and Fiber rich Sandwich without Bread ?!

 Ingredients

Moong dal 1 cup, wash and soak for 4 hours

oats 1 cup

semolina/suji 1/2 cup

oil 1 tbsp + for shallow frying

ginger 1 " chopped

green chillies 1-2 as per taste chopped

onion 1 finely chopped

carrot finely chopped 1/4 cup OR 2-3 tbsp

capsicum finely chopped 2 tbsp 

cabbage finely chopped 3-4 tbsp

peas/ corn boiled and crushed 2 tbsp

beans finely chopped 2 tbsp

coriander leaves finely chopped 2 tbsp

salt to taste chili pdr 1/4-1/2 tsp

turmeric pdr 1/4 tsp

garam masala 1/2 tsp

cheese slices as needed or grated cheese ( optional)

 

Preparations

finely powder oats and suji and put in a big bowl

drain water from moong dal, add to the grinder along with green chilies and ginger, grind to a fine paste using little water if needed, batter should be thick

pour the dal batter over the oats pdr, add salt to taste, can add little jeera, mix well, knead to a soft dough like for roti ( mostly water will not be needed, if need be add little water in the grinder jar and add to knead the batter).

in a kadai or pan, add oil, once hot, add onion, fry till light brown, add rest of the veges, add salt, chili pdr and turmeric pdr, mix well,  cover and cook for 2-3 minutes.

mix the veges and see if they're soft, no need to overly cook, just cooked it should be, remove cool and add coriander leaves,garam masala and mix well, in case you're going to use cheese, you may add grated cheese to the veges and mix well, or you can spread it when you stuff the sandwich.

It is better to cook the veges first and set aside to cool, when you can grind the above and knead.

Divide the dough into equal sizes. Take one ball, roll well, dust some flower, and roll into medium thin square roti. In case, you're not able to  make square roti, cut to get desired square shape, add the cut extra dough and mix with the rest of the dough and roll out again.

Cut rolled out square into  half, put filling on one side, you may add some grated cheese or cut cheese slices according to the size. fold the other half to get you sandwich, seal well. Make all sandwiches in the same way, heat a pan add some oil/ butter/ ghee, once hot, place the prepared sandwiches, cook on medium flame, turning sides till crisp or brown as per your choice. Serve hot with chutney/ ketchup.

In case you want to make it for breakfast, you can grind, roll the dough, cover and keep in the fridge, if need be, can even cook the veges and store in the fridge.

 

NOTE- you can add whatever veges your family likes or better adding those veges which normally kids avoid, as making it like this, they'll eat and keep asking for more, so you can increase the quantity of the dal , oats, suji and veges as needed by your family members.

 

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

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

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High-Protein Breakfast Casserole

 Ingredients

 2 tbsp extra-virgin olive oil, divided

4ounces sliced fresh wild mushrooms, such as oyster or shiitake (about 1cup) 

1 medium red bell pepper, chopped (about 1¼cups)

 1smallyellow onion, chopped (about 1cup)

¼tsp salt, divided

1(5-ounce) package baby kale

1½ tsp garlic powder

¼ tsp crushed red pepper

8 large eggs

½ cup small-curd 2% reduced-fat cottage cheese

⅓ cup whole milk

1½ cups shredded Colby-Jack cheese, divided OR mozzarella / mild cheddar cheese can be substituted

 

Preparations

Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. 

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 4 ounces sliced mushrooms; cook, undisturbed, until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until the moisture has evaporated, about 3 more minutes. Add chopped bell pepper, chopped onion, ⅛ teaspoon salt and the remaining 1 tablespoon oil; cook, stirring often, until softened, about 4 minutes. Add 5 ounces baby kale, 1½ teaspoons garlic powder and ¼ teaspoon crushed red pepper; cook and stir until the kale is wilted, about 2 minutes. Set aside to cool slightly, about 5 minutes.  

Combine 8 eggs, ½ cup cottage cheese, ⅓ cup milk, ¾ cup Colby-Jack and the remaining ⅛ teaspoon salt in a blender; process on low speed until smooth, about 20 seconds. 

Spread half of the kale mixture in the bottom of the prepared dish; pour the egg mixture over the top. Scatter the remaining kale mixture over the egg mixture (most of the vegetables will sink to the middle). Top with the remaining ¾ cup Colby-Jack. Bake until puffed around the edges and golden brown, about 40 minutes. Let stand for 10 minutes before serving.

 

 

 

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Veg Stuffed Chessy Tacos

 Ingredients and Preparations

left-over rotis

oil 1 tbsp 

garlic 1 tsp ( optional) 

 onion finely chopped 1 

tomato 1 finely chopped

capsicum 1 finely chopped

corn 2 tbsp

green chilies 2-3 finely chopped as per taste

grated cheese as desired

chili flakes as desired

potatoes boiled and mashed  as needed 

masala as per your taste

butter to fry 

heat oil in a pan 

add garlic, fry for 2 minutes

 add onion, little salt to fry till transparent

add tomatoes and rest of the veges, fry for 2- 3 minutes

spread some mayonnaise/ tomato sauce, spread on the roti

spread the veges on one half of the roti, spread some cheese

fold the roti , press a little

heat little butter put the folded roti, cook on one side pressing it down

turn the roti to fry on the other side till crisp

serve it hot with some chutney/ sauce.

 

 

 

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

Tamales, Mexico

What are Tamales?

Tamales are a traditional Latin American dish made of masa (a dough made from nixtamalized corn) filled with meats, cheeses, or vegetables, wrapped in corn husks or banana leaves, and steamed until tender.

Ingredients

8-ounce package of corn husks

Tamale Dough 

4 cups masa harina (corn flour)

1 tsp salt

2 tsp baking powder

3 cups veggie broth or water more as needed

1 1/4 cups of melted coconut oil

Green Chili Cheese Filling

Jack pepper cheese shredded 3 cups

you can use green chilies chopped as per your taste

Serve with optional toppings: salsa or pico de gallo,  sour cream, hot sauce, avocado, cherry tomatoes, cilantro, or chipotle mayo. 

 Instruction

Soak the corn husks in a bowl of hot water for 30 to 45 minutes. 

Make the tamale dough. In a bowl of a stand mixer with a paddle attachment, whisk masa harina flour, salt, and baking powder well. Add the broth and melted coconut oil. Whisk until light and fluffy.  If the dough feels dry or crumbly, add a little more broth or water, just a little at a time, until the dough is soft and pliable, like peanut butter. Chill until ready to use. Tip: If you have time, let the tamale dough rest for 30-90 minutes in the fridge, then re-whip. OR you can make the dough with your hands.

Mix the filling ingredients together in a medium bowl- grated cheese and drained chilies. 

Assemble the tamales. Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel, spread 1/4 cup masa dough using a spoon, and pat into a 5 x 5 square, 3/4 inch away from the straight-sided edge (and 1-2 inches away from the pointy end).

Steam. Place a steamer basket in the bottom of a large pot with water underneath. Add the tamales upright with the folded end down (open side up). Bring water to a boil, cover tightly, and steam at a gentle simmer (med-low heat) for 55-60 minutes. You may need to check the water level halfway through.  Let them rest for 15 minutes. 

To serve. Open the corn husks and top with fresh tomato salsa, a dollop of sour cream, avocado, cilantro, and hot sauce. 

---

Notes

Store: Cooked tamales can be refrigerated up to 4 days in an airtight container, or wrapped and frozen for up to 3 months.

Reheat: Tamales can be reheated in their cornhusks in the microwave (wrap in a damp towel) or steamed in a pot with a cup of water and a steamer basket (15-20 minutes) or steamed in the instant pot using the basket, 1 cup of water, and the steam function (10-15 minutes). You can also unwrap tamales and pan-fry them for a little crispy texture. Thaw frozen tamales before reheating. 

Filling variations: Add some black beans (I prefer to serve them over warm black beans), refried beans and cheese or try this butternut filling version. 

Instant Pot Instructions: Place the steamer basket in the bottom of the Instant Pot and fill with water to the bottom of the basket. Place the tamales upright over the steamer basket, open side up. Pressure cook on high for 30 minutes, let them rest 15-20 minutes, before unwrapping, so they firm up. 

 

In India, we use banana leaf, with rice flour dough, stuffed with coconut jaggery, with jackfruit and steamed, it is served with the banana leaf. It is famous in the southern state of Kerala. 

 

 

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Classic Veg Stuffed Cabbage Rolls

 Stuffed cabbage rolls may not be a traditional Indian dish, but they have steadily found fans among home cooks looking for healthy, comforting, and versatile meal ideas. Made by wrapping flavourful fillings inside tender cabbage leaves, these rolls can be adapted in countless ways. They are light, satisfying, and perfect for those who want something wholesome yet exciting for lunch or dinner.

    

Classic Veg Stuffed Cabbage Rolls: A simple and healthy option, these rolls are filled with a mix of sautéed vegetables like carrots, beans, capsicum, and onions, seasoned with garlic and herbs. They are light, colourful, and ideal for a nutritious family meal.

 

 Paneer Masala Cabbage Rolls: Give the dish an Indian twist by stuffing cabbage leaves with spiced crumbled paneer, onions, green chilies, and coriander. This version offers the familiar flavours of paneer bhurji in a fun new format.

 

Cheese Corn Cabbage Rolls: Loved by kids and adults alike, this creamy filling combines sweet corn, cheese, and mild spices for a cheesy, comforting bite. It is a great option for snack platters or party appetisers. 

 

Spicy Soya Stuffed Cabbage Rolls: A vegetarian protein-rich alternative, soya granules cooked with masalas, peas, and onions create a delicious and filling stuffing. It is perfect for those looking for a meat-free but satisfying meal.

 

 Rice And Veg Masala Cabbage Rolls: Inspired by Indian-style stuffed vegetables, this recipe uses leftover rice mixed with vegetables and spices as the filling. It is a smart and tasty way to repurpose leftover pulao or plain rice.

 

 Mushroom Garlic Cabbage Rolls: This earthy and flavourful variation combines chopped mushrooms with garlic, pepper, and herbs for a savoury filling. It is perfect for those who enjoy bold umami flavours.

It is totally left to you with what you want to stuff cabbage leaves. Many people don't like cabbage or may not eat some of the things that you stuff, like mushrooms, soya, some vegetables and so on. When things are made with slight variant and presented differently, the family will simply gobble it all. You can even stuff some leftover veges/ dal by combining other vegetables, masalas to camouflage the stuffings. Be innovative. I've given you lots of options to use with cabbage leaves. Enjoy your sumptuous meal in a different way. 

 

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

 

Baked Lemon Boursin Pasta

  

Ingredients

8 ounces whole-wheat penne

2 cups unsalted vegetable broth 

1 cup water

½ cup grated Parmesan cheese, plus more for serving

1 tbsp grated lemon zest

 3 large cloves garlic, thinly sliced

½ tsp ground pepper

 ¼ tsp salt

1 (5.2-ounce) package garlic-and-herb Boursin cheese OR creamy, soft cheeses mixed with garlic and herbs, such as cream cheese, 

 1 pound asparagus, trimmed and cut into 1½-inch pieces

1 (5-ounce) package baby spinach

1 cup frozen peas

2 tbsp lemon juice

Chopped fresh flat-leaf parsley for garnish (optional) 

 

Instructions

Preheat oven to 375°F. Combine 8 ounces penne, 2 cups broth, 1 cup water, ½ cup Parmesan, 1 tablespoon lemon zest, the sliced garlic, ½ teaspoon pepper and ¼ teaspoon salt in a 9-by-13-inch baking dish. Stir until evenly combined and the pasta is mostly submerged. Nestle the Boursin in the center. Cover tightly with foil.

Bake until the pasta is almost tender, about 35 minutes. Remove from oven; stir the pasta around the edges of the dish. Add asparagus pieces, 5 ounces spinach and 1 cup frozen peas. Re-cover tightly with foil.

Continue baking until the sauce is bubbling around the edges and the pasta and asparagus are tender, about 15 minutes more. Stir until the cheese is fully melted and the sauce is smooth.

Stir in 2 tablespoons lemon juice. Serve topped with additional Parmesan and parsley, if desired.

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

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

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