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.
In my microwave, in high power, it was done in roughly 51/2 minutes .
I checked with a knife in the center, it came out clean.
I removed, slightly cooked and cut into pieces as desired.
Guests thought it tastes like cake, or sheera/ kesari.
I wanted a small twist to the normal kesari/ sheera , hence added cocoa pdr & vanilla essence, instead of the cardamom pdr.
One can double/ half the ingredients as desired.
You may bake in normal oven, then the consistency of the batter must be thicker, or those who don't have oven/ microwave, you make use the pressure cooker to bake, be keeping it in very low flame, without the whistle.
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2 cups desiccated coconut (plus extra for rolling)
1 cup milk
1/4 cup milk powder
1/4 tsp cardamom powder
1/2 cup sugar
1-2 tsp ghee
Preparation
Toast the coconut: Heat 1–2 teaspoons ghee in a heavy-bottomed, non-stick pan over a low flame. Add the 2 cups desiccated coconut and toast gently, stirring continuously.
The coconut should become aromatic and lightly warm, but it should not brown or change colour.
Add milk powder: Add the milk powder to the pan and mix it thoroughly with the toasted coconut.
Keep the heat low and stir for a few seconds so the milk powder is evenly distributed.
Add the milk: Pour in the milk gradually while stirring continuously.
Mix until the coconut and milk powder absorb the liquid and the mixture begins to come together.
Sweeten and flavour: Add the sugar and cardamom powder. Stir well until the sugar melts and the mixture becomes moist, cohesive and easy to shape.
Do not overcook it, as the mixture can become dry and crumbly.
Cool slightly: Switch off the flame and transfer the mixture to a bowl or plate. Let it cool for a few minutes, until it is comfortable enough to handle.
It should still be warm, as this will make shaping easier.
Shape the laddoos: Lightly grease your palms with a little ghee if needed.
Take small portions of the coconut mixture and roll them between your palms to form neat, bite-sized ladoos.
Coat and garnish: Place extra desiccated coconut on a plate and roll each ladoo in it until evenly coated.
Serve or store: Allow the ladoos to cool completely before serving.
Store them in an airtight container in the refrigerator, and bring them to room temperature for a few minutes before serving for the best texture.
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Heat the ghee in a heavy bottom pan and roast the makhana till it turns crunchy. Crush or chop these into smaller pieces and set aside.
Boil the milk in the same pan and add the drained sabudana to it. Stir continuously for 5 minutes so that it does not stick to the bottom. Stir in the roasted makhana, saffron strands and cardamom powder.
Cook this on a low flame till it thickens and then go in with the
Serve with some more added dry fruits and saffron strands.
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Mix the flour and curd with 1.5 to 2 cups of water and whisk to get rid of lumps.
Heat oil in a pan and add the jeera and curry leaves. After it starts spluttering, add the rest of the ingredients and cook for 10 to 15 minutes with the slurry on a low flame.
Once the raw smell of the curd is gone, garnish with coriander and serve hot.
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Drench the sabudana in water, rubbing the pearls between your hands and then drain the water - repeat this thrice then soak for 4 to 6 hours. After that drain it well.
Begin by separately roasting the peanuts. Cool and coarsely ground the peanuts
In a separate pan, heat the ghee then add jeera, chilli and curry leaves. Saute for 2 minutes before adding the potatoes and sauteing for another minute.
Mix the sabudana, salt and sugar and add to the pan. Stir for 2 to 3 minutes until they start turning transparent. Remove from heat and squeeze in the lemon juice, add coriander leaves and roasted peanuts.
Serve with dahi.
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If you are looking for a light weekend breakfast or a sweet mid-day snack, then fruit bruschetta is where it's at. Bruschetta is a traditional antipasti dish in Italy, usually made with tomatoes, mozzarella cheese and basil, but this is a sweet rendition with fruit and honey. The recipe is so simple to make that you may find yourself eating it for breakfast or desert throughout the week. Enjoy this deliciously healthy breakfast recipe!
Recipe Makes: 16 bruschetta
Ingredients:
16 1/2 inch-thick slices of crusty Italian or French Bread
2 tbsp melted unsalted butter
1 1/2 tbsp sugar
1 1/2 tbsp cinnamon
1 peach, peeled, pitted and cut into a fine dice
1/2 banana, cut into fine dice
8 large strawberries, cut into dice
3-4 tbsp of plain yogurt
Honey for drizzling
(You can substitute the fruit above with any of the fruit in season)
Method
Begin by preheating the oven to 375F or 190C. Then arrange the bread slice in one layer in a shallow baking pan and toast the bread in the middle of the oven until it turns golden, for about 10 minutes.
Then, brush the toasts with butter on one side. You can make the toasts up to one week ahead of time and store them in an airtight container.
In a small bowl, stir together 1 tablespoon sugar and cinnamon (it is possible to use brown sugar as well). Then sprinkle this mixture over the buttered side of each of the toasts. Then broil the toast for about 5 minutes for about 30 seconds, for until the tops are bubbling. Remove from the oven and cool. (Read more here if you're confused about the difference between baking and broiling).
Finally, in a larger bowl stir together the fruit and the remaining 1/2 tablespoon of sugar and place about one large tablespoon on each toast. Top each toast with one teaspoon of plain or vanilla yogurt and drizzle with honey.
Now you have a quick, easy and deliciously sweet breakfast treat to enjoy. Bon appetite!
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soak the almonds in hot water for 3-4 hours or over-night.
peel the almonds
put the peeled almonds in a mixer jar and grind adding little milk to slightly coarse paste
In a kadai add 3 tbsp ghee, one it melts add 2 tbsp suji, fry till aroma comes
now add the ground paste, keep frying in low flame till its raw smell goes and nice aroma comes, if need be add little more ghee
once the badam is well roasted, it leaves out ghee, now lower flame add milk slowly making sure that there are no lumps, then add sugar,mix well
now cover and cook for 3-4 minutes, now remove the lid and keep stirring till the milk is absorbed.
once the mixture thicken and leaves the sides of the kadai, add cardamom pdr, mix well, add some chopped nuts, mix well.
as the mixture leaves the sides of the pan, remove it, you can serve it hot, or spread it on a greased plate
level it, spread some finely chopped nuts press it down lightly. let it cool, cut into desired shape.
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To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.
The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl.
Add about 1 tsp of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy. If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.
Heat oil for deep frying in a deep fry pan. Take a small plastic sheet and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet. Flatten it into 3-1/2 inch diameter circle.
Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using). Fold the circle into half holding onto the plastic sheet.
Carefully pull the plastic sheet making sure the shaped gujiyas don’t break. Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.
Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.
Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar. Mix everything well and keep it aside.
Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl. Repeat for rest of the batter.
Let the fried gujiyas soak in water for good 1 to 2 hours.
After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.
Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.
Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Ginger Tea.
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For the pizza dough: (makes two medium size pizzas)1 Cup = 240 ml
3 Cups whole wheat flour/ Atta
1 to 1 1/2 Cups Water (depending on the flour brand)
2 tsp Instant yeast ( or 2 1/2 tsp dry active yeast)
1/2 tsp Cane sugar (can replace with regular sugar)
1/2 tsp Salt
1 Tbsp Olive oil/ or any oil to coat the dough
For the toppings: (for 1 pizza)
Around 5 Tbsp Pizza sauce or Tomato ketchup
Approx 1 Cup grated mozzarella cheese or as required
1 Cup of mixed vegetables (like Capsicum, Onion, sweetcorn, mushroom,babycorn)
A handful of chopped olives
Salt to taste
A dash of pepper powder
Olive oil or any oil to coat the dough surface.
Step by step recipe:
Take 1 Cup lukewarm water and add 1/2 tsp Cane sugar into it. Mix well and add 2 tsp instant yeast. Mix once and allow it to proof.{The water should NOT be very hot nor cold for the yeast to proof}
Meanwhile, take 3 cups of wheat flour in a large mixing bowl and add salt to it. Mix well.
Now the yeast has proofed as shown. (If the yeast does not proof ie does not rise, discard it and do not follow the next steps as maybe the yeast has expired.)
Now add this to the flour- salt mixture and knead just like you knead normal dough for chapatis adding the extra 1/2 Cup water if necessary.
Now add olive oil towards the end of the kneading process and knead once again to form a smooth dough. ( If you don’t have olive oil, any oil like sunflower or coconut oil will do)
Keep the dough covered in a warm place for about 1.5 hours to 2 hours for the dough to rise and double the size. If the weather is cold, it might take even 3 hours.
Meanwhile chop and prepare veggies for topping.
Now after 1.5 hours, check if the dough has risen and doubled. If so, remove and divide into two halves.
Spread one half of the dough over a well greased (with oil and dust little wheat flour) oven proof pizza plate with fingers as shown.
Spread evenly in a round shape if possible and then coat the dough with oil.
Add a layer of pizza sauce or ketchup and grated mozzarella cheese.
Add veggies and spread evenly.
Add another layer of mozzarella cheese.
Now top with olive slices.
Preheat the oven at 200 C for 10 mins. ( Do this before you start topping your pizza. So by the time you finish topping, the oven is very hot. The oven needs to be very hot when you place the pizza in the oven.)
Now place the pizza in the center rack of the hot oven and bake for 15 mins at 200 C. Do NOT open the oven door in this time. After 15 mins, check if the cheese has melted and turned golden. If so, take it out.
Slice and enjoy your healthy pizza.
Notes:
* Very important to note that the 3 Cups of wheat flour we used yields two pizzas. So use only half the dough for one pizza. If you use the whole dough for one pizza, it will turn thick and won’t cook properly.
* Here is the other half of the dough. I refrigerate it in an airtight container and it lasts atleast 3 to 4 days in the fridge and I can make pizza again.
* Grease the pizza plate well with oil and dust wheat flour over it so that the pizza does not stick to the plate. Look at the under side of the pizza. Love the colour.
Also always proof your yeast to check if it’s good or not. Else it’s a waste of ingredients. I have explained proofing in the first few steps.
* Every oven is different. So do keep an eye after 10 mins into the baking time. But don’t open the oven door many times as it disturbs the baking process.
* Do remember to preheat the oven at least for 10 mins at 200 C so that the oven is very hot when pizza is placed which is very essential for proper baking.
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Take mangoes which are slightly ripe and has sweet and sour taste (i.e. it should not be fully ripe but not completely raw too). Wash them in running water. Peel and cut them into long and thin slices or small pieces.
Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes. Stir in between occasionally.
Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar. Mix properly and cook over low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.
When mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.
Turn off flame and allow mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. The chutney would get thicker as it cools.
Sweet and hot mango chutney is ready; Transfer it either to serving bowl for immediate serving or to sterilized glass bottles and store in a cool, dry place for anytime use.
Variations
Use heavy based saucepan or non-stick pan and cook on low flame to allow even cooking and avoid burning.
Use raw green mangoes instead of slightly ripe mangoes for tangier chutney. Add more sugar if its too sour.
Add more red chilli powder and spices if you love very spicy flavor and taste.
Goes well with roti, parathas, theplas, bread toast, adai.
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Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.
Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.
Cover and cook for another 4–5 minutes.
Add sugar, garam masala, vinegar and the cherry tomatoes.
Cook until the cherry tomatoes soften, and the oil begins to leave the sides.
Remove from the heat and serve.
Important Tip- Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour.
Best with-Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches.
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Slice and enjoy your healthy pizza.
