A2Z Healthy Vegetarian Cuisine

Nuts Stuffed Dates - Guilt Free Snack

noreply@blogger.com (Anonymous) — Tue, 19 Jan 2016 18:02:00 +0000

Know What You Eat: If you follow a diet plan, no matter what kind, and you are starving for something sweet, I've got what you need - dates. They contain all healthy substances our bodies need and extremely low, almost zero amounts of fat and no cholesterol. Isn't it great - all we need + zero cholesterol? Dates can be chopped and tossed on a salad. They mix well with citrus, and are terrific with savory dishes. One trick to keep date snacking under control is to line up the pits as a visual reminder of how many you’ve eaten...as its way too irresistible specially when they are stuffed with your favorite nuts sauteed in less than a teaspoon of clarified butter and sprinkled with desiccated coconut and powder cardamom.

Nuts Stuffed Dates Recipe:

Preparation: 10 mins Cook: 5 mins, Serves 4

Ingredients:

12 Pitted Mejdool Dates
6 pcs Almonds, toasted
6 pcs Whole Cashew, toasted
1 tsp Clarified butter
2-3 Tbsp Desiccated Coconut
1 tsp Cardamom Powder

Method:
1.. Stuff your favorite nuts, (I used cashews & almonds) in already pitted dates.
2.. Heat a teaspoon of clarified butter(ghee) and saute these stuffed dates for 3-5 mins.
3.. Sprinkle desiccated coconut and cardamom powder over it. Serve warm.
4.. Leftover could be stored in air-tight container, stays good for more than a week.

Dates Figs & Nuts Roll | Vegan | Diabetic Friendly

noreply@blogger.com (Anonymous) — Tue, 19 Jan 2016 18:02:00 +0000

Know What You Eat: Diabetic friendly, dried figs and dates can be used in a variety of dishes. Think of the mouth-watering desserts or drinks that can be made from dates and dried figs. Sorry for increasing your appetite, I myself couldn’t resist the thought.Apart from being rich in natural fibers, dates also comprise of a lot of other nutrients, like oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper, magnesium, etc. In fact, it is said that one date is a minimum of a balanced and healthy diet Split chickpea a high protein content along with different nuts and flavorful coconut together makes this recipes naturally healthy, protein & fiber rich. Not to forget dates are good source of Iron too..Grab these flavorful lowfat, high protein, sugarfree vegan guilt free snack and feel fuller and faster.Sending it to Healthy Lunch Box Ideas Guest hosted by Arthi & started by Kalyani..

Recipe: Date Fig & Nuts Roll | Diabetic Friendly | Vegan

Preparation time: 15 mins Cook time: 7 mins

Ingredients
2 C Dates, pitted
1/2 C Dry Figs,chopped
1/4 C Split Chickpea, roasted
1/4 C Mix Nuts (Almonds, Walnuts, Pistachios, Cashew)
1/4 C Desiccated Coconut
1 tsp Fresh Cardamom pwd
1 tsp Ghee (optional) (not for vegan version)

Directions

1.Microwave diced figs, dates in a safe bowl, until its done to soften figs so it works well in your food processor and also helps binding.
2. Coarsely ground roasted split-chickpea, and all the nuts, and keep it aside.

3. Churn dates & figs in the food processor first, as soon as it starts to form a lump, transfer it into a bowl. Now add cardamom powder, desiccated coconut,chickpea and nuts coarsely grounded powder .

4. Fold in everything like you make a dough and try to make a roll on your counter top,or using 2 ziplock bags, OR (non vegan version ) you can add 1 tsp of Ghee on your palm and rub it nice to make this roll..
3. Once the roll is made, put it in refrigerator for 15-20 mins, bring it out and then cut it into 1/4th inch or desired thickness. Enjoyy!!

Vegetarian Chinese Fried Rice Quinoa

noreply@blogger.com (Anonymous) — Thu, 26 Mar 2015 17:01:00 +0000

Know What You Eat: Quinoa "the superfood of universe" is food of high protein quality and is typically regarded as an adequate source of all essential amino acids, including lysine and isoleucine.

Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn't even belong to the same plant family as wheat, oats, barley, or rye.

Interest in quinoa has recently spread to India and many other Asian countries. Veg. Chinese Fried "Rice" Quinoa is just an inspiration for those taste buds looking for Asian flavor to try this new grain.

Quinoa is generally available in prepackaged containers as well as bulk bins. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it. Here is where I purchase in bulk.

Veg. Chinese Fried Rice Quinoa

How to cook basic Quinoa:

1 C uncooked quinoa

2 C water or vegetable broth

Method:

1. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Yield: 3 cups cooked quinoa

Serving size: 1/2 cup

Ingredients for Chinese Fried Quinoa

3 C Cooked Quinoa

1/2 C Boiled Peas

1/2 C Chopped Carrot

3/4 C Chopped Red/ White Onion

1/4 C Chopped Spring Onion

1/4 C Chopped French Beans

1 C Finely shredded Cabbage
1/2 C Chopped Red/Yellow/Green/Orange Bell Pepper (adding green bell pepper tastes equally good)

4-6 Pods Chopped Garlic

1 inch Chopped Ginger

1/2 tsp Black Pepper powder

4-5 Tbsp Sesame/Canola Oil

Fresh chopped cilantro

Salt to taste

Sauces:

1 Tbsp Dark chili Soy Sauce

1/2 tsp green chili sauce

2 Tbsp White Vinegar

Method to prepare Chinese Fried Quinoa:

1.. Prepare Quinoa and keep it aside.

2.. Chop all the veggies finely and keep aside, you can also blanch them before use. (carrot and beans take more time to cook)

3.. Heat oil in a wok or a pan.

4.. Add chopped onions and cook till translucent, now add garlic & ginger and saute for few seconds. Do not turn brown.

5.. Time to add chopped french beans, carrots and bell peppers, now increase the flame on a high and stir fry the veggies on a high flame while continuously toss and stir them. Make sure all veggies are cooked well yet they are crispy.

6.. Add soy sauce, chili sauce, salt, pepper & vinegar. (Soy sauce do have salt in it, so add less salt than you would usually do)

7.. Stir well and add shredded cabbage spring onion greens & cooked quinoa.

8.. Gently mix everything well. Garnish with cilantro.

Enjoy Veg Chinese Fried Rice Quinoa with or without other gravy.

Mexican Fiesta - Beans & Rice With Vegetable Stir Fry, Guacamole & Fresh Tomato Salsa

noreply@blogger.com (Anonymous) — Wed, 04 Feb 2015 14:52:00 +0000

Know What U Eat: HAPPY CINCO DE MAYO !!!!!!! Mexican lunch/dinner/snack idea's are always appreciated in my family, as it contributes food from almost all groups, fresh, very healthy & yummy.In the platter here, I have Guacamole dip for those crunchy whole corn chips, mix vegetable stir fry, rice with beans and favorite tomato/fruit salsa..About the whole recipe, although it doesn't take too much of time to make all of these in a single day session, some of them could be pre-made and stored in refrigerator. Its not exactly what we get in Chipotle, the famous Mexican grill, but its homemade, fresh and very much similar to its Burrito bowl, unless you like a scoop of everything in here wrapped up warm in your favorite tortilla, which we all love to eat whenever we decide to eat out now a days. For now enjoy this Mexican Fiesta..
Ingredients:
4 ripe hass Avocado's
1/2 C Fresh Cilantro, chopped
Juice of one lemon/lime
Salt & Pepper to taste

Method:
1. Mash three riped avocado's, with a fork, add lemon juice, cilantro, salt - pepper mix everything, and keep it aside.
2. Now dice the remaining avacado and add in above mixture..its thats simple. Enjoy!!

Note:
1. Always choose greenish black riped hass avacado variety to make this dip.
2. This dip is always prepared fresh...Avcoado gets easily oxidized in contact with air..to avoid its browning make sure you add enough lemon juice.

Tomato Salsa: (For picture visit here)

Ingredients:
4 C Fresh Ripe wine tomatoes
1 Onion, red or yellow
1/2 C Fresh Cilantro, chopped
3 small Indian green chili OR 1 jalapeno pepper,chopped
1/2 tsp red chili powder OR 1/4 tsp Black pepper powder
2 pinches of Sugar
Salt to taste
2 Tbsp Rice wine Vinegar / fresh lime juice

Method:
1. Throw onions, green chillies, and chop in food processor using pulse setting for 3-4 times untill they are evenly chopped. Remember do not make a paste...then put tomatoes, and rest of the ingredients, again chop evenly using pulse. to keep it chunky.

Mexican Rice:(For picture visit here)

Ingredients For Mexican Rice
1 cup cooked Basmati or Thick Variety Rice
1/2 cup black/red beans cooked
1/2 cup jullian or chopped bell pepper
1/2 cup yellow corn (fresh or frozen)
1/2 teaspoon green chilli-ginger paste
1/2 teaspoons chilli-garlic sauce
1Tbsp Taco Seasoning Mix
** Salt acc.to taste

For the tempering
1 tablespoon oil or butter
1/2 teaspoon cumin seeds

For the garnish
1 tablespoon chopped coriander.

Method to make Mexican Rice.
1. Make the rice, Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
2. Melt the butter in a medium saucepan with a tight-fitting lid, over medium heat.
3. Add cumin seeds, as it becomes toasted and fragrant,in about 30secs add the green chilli-ginger paste,chilli-garlic sauce , then add black/red beans,bell pepper,corn,rice,and then add salt & taco seasoning mix.
4. Mix all together quickly & lower down the flame.Set aside.

Vegetable Stir Fry: (For picture visit here)

Ingredients:
1/2 C Diced Paneer / Tofu
4 C Mix Vegetables (Carrot,Brocolli,Zucchini,Cauliflower, Water Chestnuts,Bell peppers, Yellow Corn,Baby Corn) Washed & Diced in similar pieces.

For Seasoning:
1 Tbsp (EVOO) Olive Oil
3 tsp Sesame Seeds
1 tsp Dried Coriander Pwd
1 tsp Turmeric Pwd (optional)
3 tsp Taco Seasoning Mix
1 tsp red chilli flakes (optional)
Salt to taste

Method:
1. Heat oil in large non- stick skillet / kadhai.
2. Add all the vegetables, now add sesame seeds & toss it well, then add all the seasonings except salt. Put the flame on high and cook it for 5 - 6 mins for that crunch needed in this recipe, you can cook more if desired.
3. Add salt.
4. Mix it very well. Serve Hot. I would just eat them alone.....Works great as a side dish with Plain Rice / Indian flat bread / or with any other main course.

Sending it to Joyful Eating Whilst Travelling, event hosted by Jagruti.

Italian Veg. Minestrone Soup - Under 30 Mins

noreply@blogger.com (Anonymous) — Wed, 28 Jan 2015 20:54:00 +0000

Know What You Eat: The temperature is dropping day by day and you feel like having something hot & soothing. A one pot meal where I can incorporate vegetables, pastas, & beans with some toasts of wholewheat Italian bread and a bowl of fresh garden salad..Ahh dinner in no time. My addiction and highly kid friendly so watch out...Italian Veg. Minestrone Soup there is no fancy chef's legerdemain involved, only good vegetables fresh or frozen and 3 secret ingredients to put this soup together. Check the recipe...

Recipe: Italian Veg. Minestrone Soup - Under 30 minutes

Ingredients:

3 cups reduced-sodium vegetable broth OR Water
1 Big tomato, diced
1 Tbsp Tomato paste
1 Medium Potato
1/2 C Kidney or Navy beans, soaked overnight & pressure cooked
1 Carrot, peeled and chopped (fresh or frozen)
1 Celery stalk, chopped (fresh or frozen)
1 medium onion, chopped
3 pods garlic, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
1 C cooked small shell pasta
1 medium zucchini, chopped (fresh or frozen)
2 C coarsely chopped spinach (fresh or frozen)
2 Tbsp grated rennet free Parmesan or Romano cheese
Basil sprigs, garnish, optional
Salt and ground black pepper

Directions:

In a large pot, combine all the ingredients except the cheese & pasta. Simmer over low heat for at least one hour, or until vegetables are tender. If using frozen veggies, cook for 15 mins. Stir whenever required.
In another pot bring water to boil and add pasta pasta. Cook pasta according to instruction on the box.
Remove bay leaves and season, to taste, with salt and black pepper.
Ladle soup into bowls and sprinkle Parmesan cheese over top.
Garnish with basil, if desired.

Sweet & Spicy Almond Wheat-flour Soup

noreply@blogger.com (Anonymous) — Wed, 28 Jan 2015 20:53:00 +0000

Know What you eat: I make this sweet & spicy immune booster soup,we call it "Raab" especially in winter, and skip morning tea, & breakfast it gives all the warmth & energy required, relieves chest & nasal congestion, stomach disorders and helps in digestion. Studies indicate ginger have anti-inflammatory properties, improve memory function, lower cholesterol, and even be a antioxidant. It has safe and effective relief of nausea and vomiting during pregnancy. It is also given to pregnant and lactating women.The same soup can be made using different flours or your choice & nutritional standards, like, barley flour, horse-gram flour, oats flour - for more fiber, millet flour - for more warmth & easy in digestion, as well as adding almonds will add up with its high nutritional contents, plus its very easy to make, and enjoy in this harsh cold winter.

Preparation time: 5 mins
Cooking time: 7-9 mins
Serves : 1

Ingredients:

2 Tbsp Ghee (clarified butter)
1 Tbsp Wheat flour
1 Tbsp Almonds, chopped or fine powder
1 tsp Carom (Ajwain) Seeds
1/2 tsp of dry ginger powder
3-4 cloves
1 - 1" piece of Cinnamon stick
1/4 C Jaggery powder or 2 Tbsp of Brown Sugar
A pinch of black pepper powder
Pistachios (optional)
1 C water

Method:

1. On a medium flame add ghee (clarified butter) in a pot. As it becomes hot add carom seeds, cloves & cinnamon stick. Now add wheat flour, without forming lumps stir in untill it starts to emmit good aroma, you will see the flour has now turned pinkish brown. Just like you make white cheese sauce using APF & butter.

2. Now add water, with the exact measurements given above.. along with jaggery. Stir again, and bring it to a boil.

3. Now add dry ginger powder, black pepper powder, chopped almonds- pistachios. Stir things well.

4. Pour it in a coffee-mug or soup bowl and enjoy while its hot.

This soup straight goes to Monthly Mingle :Soup,going on at Tongue Ticklers, event created by Meeta.

Mutter Paneer Masala | Lowfat | Restaurant Style

noreply@blogger.com (Anonymous) — Tue, 20 Jan 2015 18:49:00 +0000

Know What You Eat: Have you made anything from scratch that you normally bought premade? Was it worth the effort and cost savings? Making cheese from scratch was really easy, there’s nothing technical about adding vinegar or lime juice to boiling milk and letting it separate, tie and for an hour and paneer is ready. As I continued to visit many other blogs including non-Indian bloggers, I heard them raving about paneer and was totally zapped looking at their step by step presentation with such big and beautiful pictures, it inspired me so very much, I quickly ran into the kitchen and made this authentic, smooth, creamy, soft, silk like taste and texture HIT paneer in bulk, and stock it for later use..Of that Mutter Paneer Masala was the latest creation last week in my kitchen using the SUPER HIT how to make paneer recipe. And here I am to share with you guys..Though it contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. Paneer, unlike other cheeses, has not been matured and it is rather bland. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapattis or can be used to cook dals.

Recipe: Mutter Paneer Masala | Lowfat | Restaurant Style

Serves: 4 Cooking time: about 25 minutes Preparation Time: 15 minutes

Ingredients

2 C Fresh Paneer cubes (Readymade or Homemade)
1/2 C Fresh frozen peas, boiled
4 Tomatoes,chopped (choose red ripe tomatoes)
2 Onions, chopped
1 inch Ginger, grated
4-5 Garlic Cloves,chopped
2-3 Green Chillies, chopped
1/2 tsp Turmeric powder
Cinnamon – 1 inch stick, broken into halves
3 Cloves
2 Pods Cardamom
4-5 Blackpepper corns, whole
1 -1/2 tsp Coriander seeds, whole
1/2 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Garam Masala powder
2 Tbsp Coriander leaves, chopped
1/2 C Yogurt
1/4 C Lowfat Milk OR Light Cream | Half & Half (optional)
2 Tbsp Olive Oil | Cooking Oil
Salt to taste
1 tsp Sugar (optional)
1 Tbsp Kasoori Methi

Preparation

Soak paneer cubes into lukewarm water for about 15 minutes. This process makes the paneer even soft.
Dry roast cinnamon, whole pepper corns, cloves, cardamom, cumin seeds, coriander seeds, as the aroma starts to linger, take it off the heat, let it cool a while and powder it in a coffee grinder. Keep it aside.
Heat 1 Tbsp of oil in a wok, add chopped onions, garlic, ginger, and cook until golden brown, then add chopped tomatoes. Cook for another 5 mins. Switch off the gas. Let it cool and blend it in a blender and sieve it if needed for smooth texture.
In the same wok heat 1 Tbsp of Oil, add this puree, and dry roasted powder, and sauté it until you see oil separates from the gravy, and it thickens, use little water if you think the gravy is too thick.
To this gravy add boiled peas, along with salt, sugar, rest of powder ingredients and yogurt. Mix it thoroughly and again let it cook for another 3-4 mins.
Now add squeezed paneer cubes in this gravy and stir it without breaking paneer pieces. Simmer for 5 minutes.
Once cooked, add light cream, or half and half along with palm pressed kasoori methi.
Garnish with chopped coriander leaves and serve hot with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka OR desired bread.

Raw Banana & Peas Stuffed Paratha

noreply@blogger.com (Anonymous) — Tue, 20 Jan 2015 18:48:00 +0000

Know What you Eat: Thinking of a stuffed paratha to put in a breakfast/dinner plate today?? Try this one, wholesome healthy, nutritious and filling start to the day wholewheat raw banana and peas paratha.. Parathas(flatbreads) like such generally stuffed with variety of stuffings like Paneer, Potatoes, Lentils, Radish, Spinach or any other combination of vegetables mixed with spices are so versatile that they can be perfect for Lunch, Brunch or Dinner, whether served with a curry, chutney, ketchup or even plain Yogurt! Raw Banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.as compared to POTATOES.

Raw Banana & Peas Paratha Recipe:

Makes 6-8 Parathas| Stuffed Flat Bread

Ingredients:
For the dough:

3 C Wholewheat flour
1 Tbsp canola oil
1 tsp salt , and water to knead a dough

For stuffing:

3 Raw Cooking Banana, boiled & mashed
1 C Peas, boiled & coarsely mashed
1 Tbsp coriander, finely chopped
3 Green Chillies, finely chopped
1/2" Ginger,finley chopped
1 Tbsp Dry Mango powder (Amchur powder)
2 tsp Garam masala powder
1/4 tsp sugar (optional)
Ghee (clarified butter) or Oil for applying on both sides of paratha.
** Salt to taste**

Method:

Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
Mix together all the ingredients in a wide bowl.
Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

Quinoa Payasam | Vegan | High Protein | Dessert

noreply@blogger.com (Anonymous) — Thu, 03 Apr 2014 16:30:00 +0000

Know What You Eat: Looking for Healthy Nutritious Vegan version of Payasam/Kheer. Check this out. It has twice the protein of regular cereal grains, contains less carbohydrates, more healthy fats, fiber, phosphorus, calcium and is high in iron. A complete Gluten Free Vegetarian Grain. Lets discuss about the recipe, I saw this first at Shanavi's blog Kitchen Secrets and wanted to try ever since, though some changes were made like I used cracked wheat instead of Sabudana (Tapioca) added almonds and coconut milk according to our diet and it just turned out very well.

Quinoa Payasam Recipe : Adapted With Changes From Kitchen Secrets

Ingredients

1/4 C Quinoa
1/3 C Split Chickpea (Channa dal)
1/4 C Cracked/Broken Wheat
1 to 1 1/2 C Jaggery (acc to taste)
2 C Light Coconut Milk (Almond milk is good too)
Cardamom powder A pinch
Nutmeg Powder A pinch

For garnish

1 tbsp Roasted Cashews, broken
2 Tbsp Roasted Almonds,coarsely powdered
2 Tbsp Chironji seeds (Botanical name = Buchanania latifolia Roxb)
1 Tbs Raisins

Method

Wash Quinoa as per the instructions mentioned in the back of the cover. Soak Quinoa for 15 minutes separately. Soak the channa dal and cracked wheat for 15 minutes as well.
Pressure cook the channa dal along with cracked wheat for 2 whistles. ( U may do this as a stove top process as well . But that's very time consuming. )
Cook quinoa with enough water until they fall flat. Will definitely take 10 to 12 minutes to cook.
Once its cooked, with no water left, transfer the cooked dal + cracked wheat mixture to the cooked quinoa . Combine well. Add in coconut milk, jaggery, cardamom & nutmeg powder and mix well. Cover the pan 3/4 th so that the jaggery melts and incorporates with the payasam. Bring the payasam to a boil and simmer for 2 minutes and switch off.
Dry Roasted nuts / raisins separately to a golden brown color. Add nuts mixture to the payasam and serve warm..

Eggless Nutritious Oats Fruit & Nut Scones

noreply@blogger.com (Anonymous) — Thu, 03 Apr 2014 16:30:00 +0000

Know What You Eat: Whole grains one like Oats, play an essential role in promoting your overall good health. Aside from fiber, whole grains can also provide you with a number of essential vitamins and nutrients, including folate, iron, magnesium, selenium, thiamine and riboflavin. Eating the recommended three servings of whole grains each day can also help reduce your chances of developing several serious diseases, such as heart disease, and might help with maintaining a health weight. It also lowers the risk of developing heart disease, Promotes satiety, which is important for weight management maintains healthy blood pressure, as well as keeps you regular..

Ingredients:

1/2 C Almond flour ( almonds can be powdered in grinder )
1 C Quick cooking oats
1/2 C Whole wheat pastry flour
1/4 C Oats Flour
3/4 C Yogurt OR Apple sauce
1/2 C Candied Fruits (Tutty fruity)
2 Tbsp Mixed Nuts, roughly chopped
1 tsp Baking soda
1- 1/2 tsp Baking powder
3/4 C Melted Butter
1 C Brown Sugar ( add more acc. to taste ) can also be replaced by honey.
Few drops of Mixed Fruit /Vanilla Extract (essence)

Method:

1.. Add quick cooking oats, almond flour, whole wheat pastry flour in a bowl, add sugar, baking soda, baking powder, butter and candied fruits to the flours and mix until the flour mixture start turning like crumbs.
2.. Now slowly add yogurt or apple sauce and knead everything as a dough.
3.. Meanwhile preheat the oven to 350F
4.. Sprinkle some flour over a plastic sheet, place the dough over the flour and roll the dough as a disc or thick roti, add few more nuts & tutty fruity chunks over the dough, press with hands.
5.. Now cut this disc into 8-10 triangles.

6.. Bake this scones for 15-20minutes or until its turns pinkish brown, done..Enjoy warm or cold with tea as a quick breakfast, anytime healthy and guilt free snack.

Mango Breakfast Smoothie

noreply@blogger.com (Anonymous) — Thu, 03 Apr 2014 16:29:00 +0000

Know What You Eat: Want to loose weight without STARVING?????....Feel fuller faster on a hectic morning schedule, then this is "the all in one smoothie" you can prepare in minutes, gives you a full serving of fruit, fiber, calcium along with some crunch....and essential omega 3's..makes your heart, stomach and mouth all HAPPY.. Addition of Chia seeds when exposed to water, it forms a coating of gel, increasing its size and weight. Since the gel is made of water, it has no calories, meaning that it helps your body think it is full, without adding calories! !!!
Note for diet watchers...Well, Mango can be replaced with other fruits like peaches,berries,apple etc which has lower calories and less natural sugar..

Serves: 2

Preparation time 10 mins

Ingredients:

2 C Skimmed / Low-fat Milk

1 C Ripe Kesar Mangoes, chopped
2 tsp Chia seeds/Gel(soak in 6 tsps water and let it sit for few minutes)

1/2 C Post Honey Bunches of Oats(reduced sugar) breakfast cereal

1 Tbsp Honey/Xylitol (Mango was sweet so I did not added )
Few Blueberries (optional)

A pinch of Cardamom powder

Few Crushed Ice

Method:

1.. Blend in all the ingredients except the oats cereals along with some crushed ice in a blender.

2.. Top it with honey bunches of Oats or your favorite cereals and serve immediately.

Eggless Semi HomemadeTiramisu ~ Superhit No Hassel Recipe~

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 20:10:00 +0000

Know What You Eat: Tiramisu literally means "pick me up". The most heavenly Italian dessert on earth with fancy taste without all the work. This dessert is wonderful for a get together or just a special occasion at home. As you all know Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese and eggs and sugar. A BIG BUT, I am a vegetarian and thats how it made me think to come up with a vegetarian tiramisu option, when I had this Italian Christmas dinner party and so I googled a lot of these recipes before exploring into this one, which perfectly fits to my needs, taste and appearance...I used a box of cake mix which happened to be a real time saver and EGG LESS too.. instead of the lady fingers (Savoiardi biscuits), FAT FREE Cream Cheese (hung curd is a good option), Vanilla / Cheesecake pudding OR (Custard mix Brown & Polson is great option). Of Course ! there are countless variations and options available. Here's how I made.

Recipe: Egg less Tiramisu Semi Homemade

Serves: 8-10 Preparation time: 15 mins Cooking time: (Bake cake acc to the box instruction)

Ingredients:

1 Box Vanilla OR Yellow Cake Mix
1 8Oz Tub Cool Whip OR Whipped Heavy Cream
1 8Oz Pack Fat free Cream cheese OR hung curd
1 Pack Jello (no gelatin) Instant pudding mix (Vanilla or Cheesecake flavor)
OR Custard prepared acc to instruction on box.
1 C Coffee Concoction (Boil 1 Cup of water add 2 Tbsp Instant Coffee Powder)
2 Tbsp Unsweetened Cocoa Powder
1 C Lowfat Milk

Method 1:

Bake cake in a baking dish you want to serve in..according to the instruction on the box a day before assembling this dessert. Cut the cake in half lengthwise or small circles for individual preparation like this picture above.
Prepare coffee concoction and pour over this first 1/2 layer cake once it is cooled.
In a bowl, mix together a cup of milk and instant pudding mix and whip until the crystals are dissolved.
Add Cool whip, cream cheese and blend until smooth.
With a spatula or spoon pour this over the cake.
Similarly make a second layer following steps 2-5.
With a strainer tap coffee powder along with cocoa powder on the top most layer.
You can decorate it with milk or dark chocolate scrapes or chocolate confetti's like above picture.
Once prepared refrigerate for 3-4 hours before serving.
ENJOY and ENJOY!!!!

Method 2:

If using hung curd instead of cream cheese and Brown and Polson vanilla custard powder instead of jello, prepare custard according to box instruction.
Mix together hung curd and custard while adding vanilla essence. Blend until smooth.
Follow instruction from Method 1 (Steps 2-5 ,7-8).

Upside Down Pineapple Cherry Cake Recipe | Eggless

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 20:10:00 +0000

Know What You Eat: My First upside down cake..I always wanted to make an upside down cake and when I saw this recipe, it sounded interesting. Also, this happens to be an egg less one. Now don’t you believe that everything happens for a reason ;)? I got lot of pineapples from framers market the other day, thinking I will juice it everyday, up till 2 days we enjoyed fresh pineapple and sometimes combo juices, then my older one started to complain "I am not drinking anymore,you know how they are if the same juice was packed in a nice colorful carton, oh he will drink juice instead of water....anyways so I thought I got the chance to make a fancy cake..shhhh I know this has all the ingredients my family is not too use to....The cake was moist and soft & the flavor was just perfect. when it cooled down, and I had a piece and it was just the right flavor. You can also enjoy the same cake recipe for cupcakes having small chunks inside the cake mixture, oh that will taste divine...or simple a slice of this cake with a dollop of vanilla ice-cream..

Upside down Pineapple Cherry Cake Recipe
Recipe source: Nestle Milkmaid Recipes

Ingredients

6 Pineapple Slices, canned (I used fresh)
5-6 Tbsp Sugar for caramelisation
1 Tbsp Water
1/2 Stick Butter, soften at room temperature
1 tin (400) Milkmaid (Sweetened Condensed Milk)
2 C All purpose flour
1 tsp Baking Powder
1 tsp Soda Bicarbonate
3/4 C Aerated soda
½ tsp Pineapple Essence

For Garnishing
Fresh/Canned Cherries – few
Couple of Blueberries (optional)

Directions:

Preheat the oven at 180º C/ 350 F/ 155º C (for fan assisted oven), 10 mins before baking.
Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin.
Add water to sugar & heat it in a pan till it melts and becomes brown.
Pour hot caramel onto the pineapple slices and leave aside.
Add Milkmaid to the softened butter and beat well.
Add pineapple essence to this & mix well.
Sieve together flour, baking powder and soda bicarbonate. Keep aside.
Add flour & soda to the Milkmaid mixture, alternatively, starting & ending with the flour.
Repeat the process till the flour & soda is used completely. Pour batter into the prepared cake tin and bake at 350F for 35 to 40 minutes in the preheated oven. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.

Notes:

Do not allow Pineapple upside-down cake to cool before removing from the tin.The caramelized sugar hardens and results in the cake sticking to the tin .
The cake batter should be used for baking immediately after mixing the ingredients. If the batter is allow to stand, it loses its lightness.
You can also add few pineapple chunks in the cake batter before baking, it tastes awesome.

Eggless Carrot Raisin Whole Wheat Cake

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 20:10:00 +0000

Know What U Eat: This moist treat is one divine way to eat carrots with whole wheat, as it has the long-lasting moistness of a buttermilk and the fiber-rich texture of whole wheat flour, and its rich combination of spices, fruit and nuts is the perfect way to enjoy this healthy yet yummy, Carrot Raisin Cake. Here's how I made this.

Ingredients:

2 C Whole Wheat flour (can be easily replaced by all purpose flour)

2 tsp Baking Powder (aluminum free)

1 tsp. baking soda

1 tsp ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 C sugar, add more if you like sweeter;

3/4 C firmly packed brown sugar

1 C buttermilk (yogurt+water)

3/4 C Vegetable oil

1 C Low-fat Milk

1-1/2 tsp. vanilla extract

2 C Carrots, peeled and grated

1 C. chopped walnuts/cashew

1/2 C Raisins

Method:

Pre-heat oven at 350F.

1. Combine all the dry ingredients, in a medium bowl; set aside.

2. Combine sugars, buttermilk, vegetable oil, vanilla extract,in a large bowl; stir until all ingredients are well blended. Add this to the flour mixture, along with carrots,walnuts,and raisins,while adding milk and stirring just until well blended.

3. Grease cake pan (8 inch) square/round cake pan. Pour this batter and bake it for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake pan 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Enjoy warm or cold with a dollop of vanilla ice-cream or milk.

Lowfat Eggless Banana Walnut Apricot Muffin / Bread / Cake

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 20:09:00 +0000

Know what you eat: In this post I thought of focusing on why we should use more whole wheat flour/grains over refined flour...Must read eye-opener.

The baking industry is experiencing double-digit growth in both organic and whole grain products. Organic wheat flours are used in a variety of products, and improved whole wheat flour varieties also are finding their way into the market. These new flours often offer added health benefits, such as more fiber, and allow manufacturers to make new health claims.

Lets see what refined flour made from wheat actually is:

Refined flour made from wheat:

* The calorie content of refined white flour actually increases about 10% because of everything else that has been taken out.

* An average of 66% of the B vitamins have been removed.

* An average of 70% of all minerals have been removed.
* 79% of the fiber has been removed.
* An average of 19% of the protein has been removed.

Most refined flours made from wheat are fortified. Let's take a look at the nutritional content of fortified flours:

The B vitamins thiamin, riboflavin and niacin have been added to enriched flours giving an average of 230% of these vitamins over hard red wheat. Most of the vitamins B6 and folacin has been removed in refined flour. These two nutrients are already fairly low in wheat and aren't generally fortified in enriched flour. Of 9 minerals, Calcium, phosphorus, and iron are the only minerals that are fortified in refined flour. And of them, it is not a sure thing that even each of these minerals will be fortified. Check the label before you buy. Mention should be made about chelation. The minerals that have been taken out are chelated, or wrapped in protein. In their chelated form, these minerals are easily absorbed by our bodies. As chelated minerals are expensive, I would expect the minerals that have been added back in are not chelated, and therefore have a very low ratio of absorbtion by our digestive systems.

Summary: In the flour refinement process, except for the carbohydrates, most of the nutrients are removed. To give us confidence in their products, it is sold as fortified flour. Yet the refined flour we buy, except for the few nutrients they choose to fortify, has far fewer nutrients than the wheat it was born from.

When we eat white flour, we are eating a nutrient poor food that happens to be fortified in some areas. It is questionable that the nutrients they do fortify are as natural or health promoting as the nutrients they took out of the wheat during the refinement process.

Dry ginger Powder: Dry Ginger Powder is finely-grounded and light yellow powder renowned for its subtle lemon like aroma and sharp, biting flavor. Health benefit: it can help cure diabetes, head aches, colds, fatigue, nausea and the flu when used in tea or food.

Lets take a look at the recipe now:

I have seen many recipes for banana bread/ muffins , ofcourse, each one has their own version, the same recipe can be made in thousand different ways.....but...but... I wanted to come up with something new and wholesome for my kids and came up with this recipe...as it has all the goodness of whole-wheat pastry flour, cracked wheat...oats flour too, sugar (optional), bananas, & some nuts & given some special touch of dry ginger powder & apricots ...just for additional health benefits + its lowfat & eggless.

Prep time: 15 mins

Cooking time: 20-30 mins

Yields: About 12

Ingredients:

1 C whole wheat pastry flour
1 C whole wheat flour

1/4 C Oats flour (rolled oats made into fine powder in spice grinder)
1/2 C Cracked wheat (fine variety)
1/3 C brown sugar (add more if you like more sweet)
1 tsp baking powder
1/4 tsp salt
1/2 C milk
1/2 tsp vanilla extract
1/4 tsp dry ginger powder
1 C walnuts & Apricot chopped
1-1/2 tbsp butter, room temperature
2 large soft, ripe bananas

Method :

1. In a bowl add butter, sugar, vanilla extract,milk (in short, all the wet ingredients) & mix thoroughly.

2. Now add flour, oats flour, cracked wheat, baking powder, salt, and mashed bananas ( with hands or use a fork), & chopped nuts. Fold in togetgher untill combined. The consistency of the batter should'nt be loose like a cake batter, little harder than that should be fine.
3. Now with a spoon drop this batter halfway in a lined muffin pan.
4. Sprinkle some chopped nuts on it, and bake in a preheated oven 325F for approx. 20-25 mins or untill done.
5. Serve it in a breakfast, or anytime snack....Its super delicious & healthy.

Authentic Mava Gulab Jamun

noreply@blogger.com (Anonymous) — Fri, 01 Nov 2013 17:12:00 +0000

A Very Happy Diwali to all our readers !!!!

Diwali for Jains: Diwali or Deepawali is the most significant festival in India. For the Jains, it is second in importance after the Paryusana Parva. For Jains Diwali commemorates the anniversary of Mahavir’s moksha. Mahavir achieved moksha on this day in 527 B.C. The Diwali celebration commences early in the morning of the preceding day, for it was at that time that Mahavira began his final discourse which continued till late in the night of Diwali. It is said that the eighteen kings of north India who were part of his audience concluded that the light of their master’s knowledge ought to be sustained symbolically by the lighting of the lamps. For this reason it is known as Dipawali since dipa means lamp, or Diwali.

On the day of the Niravana Kalyanaka of Lord Mahavir, the Jap or chanting of ‘Shri Mahavir Swami Sarvgnaya Namh’ is performed at night and at midnight the Jap of ‘Shri Mahavir Swami Parangataya Namh’ is performed by the people belonging to the Jain faith.

In any which ways Diwali is auspicious for everyone..and for this occasion I made this khoya/Khova Gulab Jamun, using Kosher Ricotta, by pouring it out in a non stick kadai/pan. Keep stirring on a very low flame till the moisture is entirely evaporated. It took about 25-30 mins for me to get a consistency of Khoya/Mawa, that along with bisquick & milk powder gave a very good texture and flavour of this Gulab Jamun..It exactly gave that rich tastes like the jamuns made in India Only with khoya/mawa..Wanna know how I made....Lets go to the recipe.

Cooking & Preparation time: 20-30 mins

Yields About: 18-20 Small Size Jamuns

Ingredients

1 C Vegetarian Ricotta Cheese/Mawa/Khoya **

1/2 C Non-fat Carnation Milk Powder

1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)

1 tablespoons butter -melted

1 tsp Cardamom powder

Whole milk just enough to make the dough

For Sugar Syrup:

2 C Sugar

1-1/2 C water

4-5 Cardamoms, crushed

Few strands of Kesar / Saffron

Ghee | Oil for deep frying

Method:

1. Make the dough by combining the khoya,milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.

2. Divide the dough into 18-20 equall portions.

3. Heat Ghee on high and then lower the heat to medium, now quickly make soft balls by gently rolling each portion between your palms. Place the balls on a plate, cover them with a damp yet dry kitchen towel.

4. Now gently slide the balls into medium- hot ghee from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them,instead, gently shake the pan to ensure slow complete cooking & even browning.

5. In about 3-4 mins, the balls will rise to the surface, if the temperature is just right. If its too high it will tend to break.

For Sugar Syrup: The syrup should be made earlier and kept warm.

1. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".

2. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

3. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. MAKE SURE ITS NOT BOILING HOT.

4. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature. ENJOY !!!

**Ricotta cheese is made from left over whey after some other types of cheese are made; and that process may have used animal rennet to separate out the cheese and whey. If you are able to get hold of Organic Dairyland by Shalom farms which is vegetarian go ahead with it. Otherwise stick on to Mawa/Khoya. Biazzo brand ricotta cheese is certified as approved for Kosher use, meaning that there is no meat in the diary. We are following up with this company to confirm that this brand is free of any animal renett and will update this post if we hear anything from them.

IndusLadies Diwali Free E-Book !

For the upcoming Diwali festival on October 26th, 2011, IndusLadies are compiling an E-book called "100 Yummy Diwali Sweet Recipes”.They are collecting sweet/dessert recipes from various food bloggers to be featured in this E-Book.

This E-book will be made available as a free download to their community's 1.3 Lakh+ members and to their 9000+ Facebook fans. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!

I am sending Gulab Jamun

Kesar Sandesh | Gyan Panchami

noreply@blogger.com (Anonymous) — Fri, 01 Nov 2013 17:03:00 +0000

Know What You Eat: Sandesh is a sweet snack originated and still very popular in West Bengal region of India and in our home. The sandesh is essentially hot, sweetened Chhana which has been shaped into balls. For the more complex and elaborately prepared sandesh, the chhana which is used for preparation is dried and pressed, flavoured with essence of fruits, sometimes even coloured and cooked to many different levels of consistencies.No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, give it a try...its truly yummy and kid friendly.
Gyan Pancham: This is Last day of Diwali celebration for Jains. Today, on Panchami, is the day of worshipping "Gyan"(Knowledge). It has its own significance the way we celebrate it. Every books, scripts, Pens, pencils, crayons, even laptops etc.. are worshipped with "vaskep"(powder form). Those books, which are damaged due to weather conditions, are dried and appropriate treatment is given to preserve them in proper form. Mostly it is day of appreciating "acquired/collected" knowledge in every form. It is so humble and unique way to appreciating knowledge present in the universe, a truly wonderful festival day and I personally cherish it a lot.

On this day we worship five types of Jnans:
1) Mati-Jnan refers to the knowledge which is attained through the use of the senses and mind.
2) Shrut-Jnan refers to the knowledge which is acquired by understanding of words, writing or gestures.
3) Avadhi-Jnan: The soul through Avadhi-Jnan can see the material things far beyond our normal eyes can see without the help of senses or mind.
4) Manah Paryay-Jnan: The soul through Manah Paryay-Jnan can know the mental thoughts of others without the help of senses and mind.
5) Keval-Jnan: The soul has the power to know what is happening now, what happened in the past, and what will happen in the future in the whole universe at the same time.

Prep Time: 15 min Total Time: 15 minutes

Ingredients

2 C Fresh paneer (hang to drain whey completely)
A few saffron strands
2 Tbsp warm milk (to soak saffron)
1 tsp milk powder
1/2 cup finely powdered sugar
1/2 tsp cardamom powder
Ghee just enough for your palms
Moulds of any shape you like

Preparation

Mix the paneer(cheese), milk powder and 1 Tbsp of warm milk with soaked saffron.
Add sugar and cardamom powder and mix until smooth dough is formed.
Lightly grease the molds or your palms with ghee.
Press some of the prepared paneer mixture in the molds if using or just make small balls with your palms and apply kesar / saffron milk on top with your finger.
Chill for a few hours, unmold carefully and serve.

Authentic Mohanthal For Diwali - A Traditional Gujarati Sweet - Chickpea Flour Fudge

noreply@blogger.com (Anonymous) — Fri, 01 Nov 2013 16:33:00 +0000

Know What You Eat: Mohanthal or Chickpea (besan) flour fudge is a Gujarati delicacy most often made during any auspicious occasions like Deepawali | Diwali. It can be described as chickpea (besan) flour fudge spiced with cardamom and topped with sliced Almonds. It can also be served as a sweet snack along with some spicy mixture, or as one in many sweets we make during this time of the year. Since this is a traditional sweet I have tried to compose it in a step procedure along with some pictures, so it becomes easier for first timers..

Here are few other Diwali Sweets & Savories that you can make at home.
MungBean Halwa | Mag ni dal no Shiro,
Authentic Mava Gulab Jamun
Chakri | Murukku 1
Chakri Murukku 2
Ricotta Cheese Peda | Mava na Peda - 1
Ricotta Cheese Mava Na Peda - 2
Carrot Halwa
Sooji Halwa
Beetroot & Oats Halwa
Coconut Ladoo
Khajoor Anjeer Barfi

Recipe: Authentic Mohanthal | Cardamom Spiced Chickpea Flour Fudge Topped With Sliced Almonds

Recipe: Authentic Mohanthal | Cardamom Spiced Chickpea Flour Fudge Topped With Sliced Almonds
Preparation Time: 30 mins Cooking Time: 20 mins
Ingredients

3 C Chickpea flour, coarsely grounded (Besan) available at any Indian grocery store

1-1/4C Ghee + 2 Tbsp Ghee

2-3 Tbsp Warm Milk

1 C Khoya | Mava (optional)

3 C Sugar + 1/2 C water for sugar solution, 2 thread consistency syrup

For Garnishing

Few strands of Kesar

Handful of Almond slices

5-7 Cardamon, crushed into powder

Preparation

1.. In a food processor mix together, besan (chicpea flour), 2 Tbsp Ghee and 2-3 Tbsp warm milk.Put it on a pulse mode and pulse it together for atleast 4- 5times until you get nice coarse powder something similar in the picture. Set aside.
2.. Simultaneously on the other side make the sugar solution and keep it ready, for that you will have to mix together sugar and just enough water to cover sugar and boil until you get 2 thread consistency for sugar syrup. Take if off from the heat. Allow it to cool.

3.. In a wok, add this mixture with rest of the ghee and roast in on a medium flame just like in picture 2 of 1 for until you get nice aroma and light brown color.

4.. If you are using Khoya | Mava, you will have to add it at this point of time and roast for another 5-7 mins.
5.. Take off the heat once it has golden to slight brown color. Allow it to cool.
6.. Cooling of both sugar syrup and besan mixture is very important. Do not miss this step of the recipe. If the either one is hot it will bring out all the ghee and form an extra ghee layer on top from the besan mixutre which would be then difficult to mix in.
7.. After cooling mix thoroughly besan mixture with sugar syrup, add crushed cardamon powder, kesar (saffron strands). Keep stirring until a homogenous mass is formed.
8.. Pour it into a greased dish (with ghee), allow it to set and sprinkle sliced Almonds over it.
9.. Cut into a diamond or square shape. and store it in air tight container for later use... Enjoyyy!!!

This recipe also found at

Cooking Concept : Festive Food by Sravani.

Serve it : Festive Potluck by Denny and Krithi

Diwali Sweet Recipes by Sameena

Only-Sweets and Desserts by Pari guest hosted by Gayathri

My Diwali-My Way by Khushi

Diwali-Festival of Lights by Anu

NO Ghee Kesar Kaju Katli - In a Jiffy | A Very Happy Diwali To All

noreply@blogger.com (Anonymous) — Fri, 01 Nov 2013 16:31:00 +0000

Know What You Eat: Kaju Katli is an exotic dessert of Indian Origin. This dish has a long shelf life and is prepared on all important festivals and family functions, its similar to kaju barfi and made from cashews, sugar, cardamom powder and ghee. Typically cut into rhombus | diamond shape and covered with edible silver foil, varakh. Boxes of Kalu Katris are exchanged on festive occasions as a token of love and appreciation. Festivals like Diwali, Ganesh Chaturthi etc... are incomplete without preparing Kaju Katli. It is one of my favourite deserts and i can have one at any time. The one that I made is without ghee, prepared in a jiffy, and the easiest infallible recipe I have ever seen, made and tasted. Here's how I made.

~ * ~ A Very Happy Diwali to all my Friends and Readers ~ * ~

Recipe: No Ghee Kesar Kaju Katli

Ingredients

    1 C Cashewnuts | kaju made into fine powder
    1/2 C Non Fat Dry Milk powder, not for vegan version
    1/4 C Sugar , I added a little less as we love the taste of cashew more than sugar
    1 Tbsp Water, just enough to cover the sugar for sugar solution
    1/4 tsp. elaichi powder(cardamom)
    2 Pinches Kesar | Saffron strands
    Silver Foil or Chandi Varakh (optional)
    Just enough ghee to apply it on your palms and rolling board while rolling it.

Directions

Grind kaju to make fine powder. Sieve it if necessary. So with the sugar, grind into fine powder and sieve it if necessary.
In a non stick wok | kadhai, add sugar and just enough water to cover the sugar to make sugar solution. Put it on a high flame. Add Saffron strands at this time, stir it well and bring it to boil just enough for the bubbles to pop while making sure the sugar is completely dissolved.
Switch off the gas and add milk + cashew powder as well as cardamon powder, stir it very well until a mass or dough is formed just like chapati dough, that s the consistency you want.
Take it out of the kadhai, and leave it untouched for a while until you feel its warm enough for you to handle.
Apply ghee on your palms so the dough do not stick and becomes easy to handle.
Apply ghee on your rolling pin as well as on rolling board, or you can also use ziploc plastic bags on either side to roll it 1/4 inch thick.
Cut diagonal | kite shaped, with a pizza cutter you may also decorate with chandi warak (silver foil)
Leave it for an hour, to dry it for a while, for you to easily remove pieces and store it in an air tight container. Enjoyyyyyy!!!

This recipe also found at

Cooking Concept : Festive Food by Sravani.

Serve it : Festive Potluck by Denny and Krithi

Diwali Sweet Recipes by Sameena

Only-Sweets and Desserts by Pari guest hosted by Gayathri

My Diwali-My Way by Khushi

Diwali-Festival of Lights by Anu

Mixed Fruit Greek Yogurt | Low Carb | High Protein

noreply@blogger.com (Anonymous) — Mon, 07 Oct 2013 18:51:00 +0000

Know What You Eat: You're not alone if you have ever wondered, "What's the difference between Greek yogurt and regular yogurt?" Greek yogurt's popularity has been skyrocketing lately, and you may wonder what all the fuss is about. Is Greek yogurt more nutritious than regular yogurt?

While all yogurt provides numerous health benefits (including probiotics), the nutritional stats for Greek yogurt and regular yogurt do differ. Here's how the two stack up:
Protein - Greek yogurt has almost double the protein of regular yogurt. Eight ounces of Greek yogurt has about 20 grams of protein, whereas regular yogurt provides around 11-13 grams. Greek yogurt's high protein content makes it a favorite among people trying to manage their weight as it helps ward off hunger.

Carbohydrates - Greek yogurt has fewer carbohydrates than regular yogurt. This could be beneficial to diabetics, who have to watch their carbohydrate intake.
Texture - Greek yogurt is much thicker and creamier than regular yogurt because it's strained more. Greek yogurt can also be used in cooking as it does not curdle when heated like regular yogurt.

But for women with calcium deficiency I would recommend to stick with regular yogurt as it has thrice the amount of calcium than Greek Yogurt...NOW to the recipe..

Recipe: Mixed Fruit Greek Yogurt | Low Carb | High Protein
Serves 2-4 Preparation time 10 min Cooking time: None

Ingredient

2 C Greek Yogurt (homemade or store bought)

1-1/2 C Fresh Mixed Fruit (Pineapple, Grapes, Apple)

Few Almonds, chopped

Few Raisins

1/4" Ginger,minced

2-3 Tbsp Honey

1 Tbsp Lemon Juice

A pinch of salt

Few dashes Black pepper powder

Mint for garnishing

Preparation

Wash and chop all fruits required, set aside.

Take a big bowl, add Greek yogurt, honey, pinch of salt, black pepper powder, minced ginger, lemon juice and mix thoroughly with an egg beater or a spoon.

Now add chopped fruits, nuts, and raisins.

Garnish it with mint leaves and serve.

Note

You can add all and any fruits you like which are crunchy.
Addition of homemade or store bought granola do wonders and makes this recipe a wholesome breakfast or a healthy anytime snack.

Ever Healthy Spicy Mixed Cereals With Nuts

noreply@blogger.com (Anonymous) — Mon, 07 Oct 2013 18:41:00 +0000

Know what you eat:

We all are aware of the nutrition facts in mixed cereals, well, its full of almost all the vitamins, minerals,protein,also it is low in saturated fat & cholesterol. Of course one should not forget the high content of vita E & antioxidants from all the nuts present in this recipe.

Preparation time: 15 mins
Cooking time: 15 minsServes: 4-6
Note:1. There are 6 different cereals in this Mixture "Chevdo" /"Chivda" Corn Flakes,Rice Crispies,Whole Wheat thins,Granola,Wheat Chex,Shredded Wheat Store Brands cereals should be fine too, make sure its not sweet/sugar coated. Any combination with corn flakes works fine. 2. Works best in breakfast / as a healthy quick crunchy-munchy snack whenever you want.

Ingredients:
2 C Corn Flakes
1 C Rice Crispes
1 C Whole Wheat Chex
1 C Shredded Whole Wheat
1/2 C Whole Wheat thins
1/2 c Granola

Nuts & Dried Fruits/Seeds (Any Nuts/dried fruits you like)
1 C Roasted Peanuts1/4 C Roasted Chana dal (dadia dal)
1 C Mixed Nuts (Broken/Sliced Almonds,Whole Cashew/Black Raisins/Cranberries/Dried banana)

Spices:

3 tsp Red Chilli Pwd
2 tsp Turmeric Pwd
3 tsp Garam Masala Pwd (any brand)
2 tsp Amchur pwd (Dried Mango Powder) OR 1 tsp Citric Acid
Brown Sugar & Salt acc. to taste ( My version is on the sweeter side)

For Tempering:
1-1/2 Tbsp Canola Oil
2 Tbsp Sesame Seeds
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
1 tsp Asafoetida pwd
Few Curry Leaves

Method:

1. Mix all the cereals with fingers in a disposable Aluminum tray, meanwhile heat oil in a kadhai/frying pan & add peanuts if they are not already roasted,chana dal. Let it become slight light brown, now add all the nuts, then add, cumin seeds, sesame seeds,fennel seeds,asafoetida, curry leaves, fry for a min, then add all the ingredients in "spices" EXCEPT sugar & salt, mix it well and switch off the gas. (Be carefull these spices shoundnt be over cooked)
2. Now add sugar & salt according to your taste over the mixed cereal kept in aluminum tray. Gently mix with fingers.
3. Pour the above prepared oil & spice mixture in already mixed cereal kept in the tray. Gently toss / mix with fingers.
4. The Spicy Cereal with nuts is all ready for you to digg in, You can also store it for future use in an air tight container, stays fresh for weeks.

l This is our entry for WYF Event hosted by EC.l This dish goes to 15 mins Event hosted by Mahimaa.
This dish goes to Show me your Breakfast event hosted by Divya Vikram.

This goes to EFM June Breakfast series hosted by Srish.

Mughlai Malai Kofta Curry

noreply@blogger.com (Anonymous) — Mon, 16 Sep 2013 13:30:00 +0000

Know What U Eat: Malai Kofta- A very well known Mughlai dish.Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. This Super soft raisin stuffed cottage cheese dumplings in a rich creamy tomato gravy, a main course dish paired along with crispy roti/ nan, basmati rice with some salad. Some gravies especially Mughlai dishes like these are meant to be made in its traditional way to really enjoy it. I have given down two different methods: low-fat version by baking kofta's in the oven, also the original version of deep-frying them, and cooking it in heavy cream.

Cooking Time: 45 mins

Servings: 4

Ingredients for Koftas:

4 - 5 Medium Potatoes, boiled-peeled-grated

2 Thai Green chilies, finely chopped

1/2 C Paneer (cottage cheese), grated

1/2 C Carrot & Peas, partially boiled & squeezed to remove excess water

1/4 C Fresh Cilantro, finely chopped

1/4 C Cornflour/ cornstarch

1/4 C Golden Raisins + Chopped Cashew

Salt to taste

Oil for Deep Fry / Spray to bake,

Gravy:

3 medium Onions,

1 C Tomato puree

1/4 C Paneer, grated

1 Tbsp, Ginger paste

1 Tbsp, Garlic Paste

2 Green Chillies, finely chopped

1 tsp Coriander powder

1 tsp.Cmin powder

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

1 tsp Shah Jeera

1 tsp Garam Masala

1/2 C Fresh Cream / Half & Half

2 % Milk, as needed

Salt to taste

1 tsp Sugar to taste

Oil 3 tablespoons

Mehtod:

1. Boil the potatoes, cool, peel and grate them.

2. Grate paneer.

3. Wash all green chilies, deseed and chop them finely.

4. Peel carrots, grate them, add peas and some water, boil them in the microwave for 10 mins. Once done, remove excess by passing & squeezing it through a muslin cloth.

5. Peel onions cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.

6. In a bowl, mix mashed potatoes, paneer, some chopped green chilies, boiled carrot-peas, corn flour, and salt. Mix well. Divide into 20-22 equal sized balls. Stuff raisins & cashew into them. Deep fry in hot oil until slightly golden brown. Drain and keep aside. Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.

OR BAKE in a 375F pre-heat oven, by arranging & spraying oil on these koftas placing them on a cookie sheet wrapped with aluminum foil, for 10 mins. Keep a close watch, with the help of tongs, turn them once they are slightly brown on one side.

7. On the other side heat oil in a kadhai, add shahjeera, boiled onion paste and cook for five minutes. Add ginger & garlic, few chopped green chilies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.

8. Add tomato puree and red chili powder and cook on medium flame until oil separates from the gravy.

9. Add half& half along with some water & bring it to a boil and simmer for ten minutes on a slow flame. Stir occasionally.

10. Stir in fresh cream and garam masala powder.

11. Gently put all of these koftas's in the gravy when ready to serve. Simmer for another 2 mins and enjoy this rich, creamy gravy with Nan/Roti (Indian Flat Bread.)

Churma Ladoo/Modak for Ganesha ( Healthy Whole Wheat & Jaggery Balls)

noreply@blogger.com (Anonymous) — Wed, 11 Sep 2013 13:13:00 +0000

A Very Happy Ganesh Chaturthi to Everyone !!!

Know what you eat: Wheat-The Whole Truth

The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction-the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies-means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain-its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.

Women Who Eat Whole Grains Weigh Less, also reduced risk of metabolic syndrome, type 2 diabetes, chronic inflammation, gallstones, promotes womens and gastrointestinal health.

Churma laddoo, sinfully rich in ghee, are famous in Gujarat / Rajasthan, and are specially served in the form of Prasad, or any auspicious occasion. Originally these ladoo's are made OF fist shaped balls which are deep fried in ghee, pounded well to make a fine powder, later jaggery, coconut, sesame, poppy seeds cardamom & nutmeg powder are added. It is then shaped in balls using mould or simply with your palms. Below is my mom's version of making low fat ladoo which tastes equally good, there are some special additions of barley flour, almond powder, dry ginger powder for added health benefits.

Ingredients

2 C wheat flour, coarse if possible

1 Tbsp Barley Flour (optional)

3/4 C Jaggery OR 1/2 C Jaggery + 1/4 C Brown Sugar (both combinations works fine)

3 tbsp Ghee (Clarifed Butter) for the dough

2 Tbsp Almonds, powder or coarsely pounded

1 Tbsp Poppy Seeds (khus khus)

1 tsp Cardamom Powder (Elaichi)

1 tsp Nutmeg Powder (Jaiphal)

1 tsp Dry Ginger Powder (Optional)

Milk / Water to make stiff/hard dough

Ghee ( if deep frying)

Method

1. Take wheat flour, add warm ghee and mix it.

2. Add little water to make a hard dough and keep aside for 15 mins.

3. Divide the dough into 6 equal parts. Shape the parts into the shape of your fist and press with your fingers in the centre of each part. Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour. Drain on absorbent paper and keep them to cool. Pound the dough in a mortar and pestle to coarse pieces. Grind the pieces further in a mixer to get a fine powder (churma).

OR TRY MY MOM'S LOW FAT VERSION

3. Make small bakris or thick chapatis and roast them on a griddle/tawa on low flame till the bakri becomes like a biscuit, Or, untill bakri is well baked specially in the centre.

4. Make all bakris like such, and after they cool make fine - semi coarse powder in a mixie/ food processor.

5. Put the powder in a microwave safe bowl. Now melt ghee & jaggery in another bowl and mix it in this powder, along with khus-khus cardamom & nutmeg powder.

6. Mix it well till there are no lumps found. Then make laddoos (small balls) out of them using a mould or simply with hands.

Bottle Gourd/Lauki/Dudhi Juice - Cure Multi Ailments

noreply@blogger.com (Anonymous) — Mon, 03 Jun 2013 18:03:00 +0000

Know What You Eat: Diabetes ?? Looking for Weight loss?? Blood Pressure ?? Heart Problems??? Consuming cooked bottle gourd or bottle gourd juice shows its effects in cooling, calming and easy digestion. Low in calorie and fat it is also great for weight loss and high cholesterol levels. One such vegetable is bottle gourd. Known more in the Chinese regions and Indian subcontinents, bottle gourd has many names in local dialects such as hulu, calabash, lauki, dhudhi, hyotan, hisago etc.

Let’s check some of the benefits of bottle gourd juice..

Bottle Gourd Juice for Weight Loss

Recently, bottle gourd has gained the importance for its weight losing properties. Since bottle gourd is high in water and dietary fiber, drinking a cup of bottle gourd juice in morning empty stomach gives a good fiber rich start to the day. While juice of a 100 gm bottle gourd only provides you as low as 14 calorie, it helps to curb the hunger pangs in morning and restrict you from over eating in the breakfast.

If you are drinking bottle gourd juice for weight loss, then you should not strain the juice as the weight loss properties are mainly because of its fiber content which gets filtered in the straining process. Also bottle gourd juice with a fruit bowl is a healthy replacement of unhealthy high calorie snacks in afternoon.

Blood Pressure and Heart Problems

Many health experts and naturopaths suggest that drinking bottle gourd juice benefits to high blood pressure and heart patients. Regular consumption of a cup of bottle gourd juice with a glass of water in empty stomach in early morning helps to reduce the high blood pressure and cholesterol levels and makes the heart healthy.

For Indigestion

High fiber content in bottle gourd is helpful for digestive system, though it should never be consumed in raw form as it can harm the stomach and intestine. Fiber supports the digestive system and prevents constipation and its related disorders like flatulence and piles. This vegetable is also recommended by Ayurveda practitioners for liver inflammation and to support the liver to efficiently process food for maximum absorption of nutrition.

Urinary disorders

Bottle gourd is full of water content and cooling properties, and so useful in treating urinary disorders. A glass of bottle gourd juice helps to reduce the burning sensation in urinary passage caused by high acidity of urine.

Bottle Gourd Juice for Diabetics

Bottle gourd or Lauki juice is an excellent remedy for the excessive thirst caused by diabetes, diarrhea, and over consumption of fatty foods. A glass of bottle gourd juice with a pinch of salt quenches the thirst, prevents fatigue due to loss of sodium and keeps you refreshed in summers.

Premature Graying of Hair

As per Ayurveda, consuming a glass of bottle gourd juice in early morning prevents and treats premature graying of hairs.

Ingredients:

Bottle Gourd - 1 medium (washed, peel if required) (for approx 2 glass)

Ginger - 1 inch piece

Fresh Mint or Cilantro Leaves: 15-20

Black Pepper - 1-2 pinch

Black salt - to taste (optional)

Cumin Powder - 1 tsp

Lemon Juice - 2-3 tsp

Ice cubes as required

Water as required

Preparation:

1. Wash, dice & blend bottle gourd (lauki), ginger, mint leaves with a cup of water in a blender for 2-3 minutes.

2. Add another cup of water, lemon juice, black salt, pepper powder, cumin powder & ice cubes and blend it for another two to three minutes.

3. Strain (optional) into individual glasses and serve chilled.

Wild Blueberry & Oatmeal Muffin - Eggless

noreply@blogger.com (Anonymous) — Wed, 27 Mar 2013 13:53:00 +0000

Know What you Eat: Wild Blueberries may be small but they pack a healthy punch! Sweet, tangy and intensely blue, Wild Blueberries are rich in phyto nutrients — antioxidants such as anthocyanin, as well as anti-inflammatory. These natural substances, found in fruits and vegetables, are believed to protect against disease and promote healthy aging… and with their powerful natural antioxidant qualities, Wild Blueberries are at the top of the antioxidant “A-list”! Lets talk a little about highly beneficial Oatmeal.. The oatmeal nutrition facts reveal even more benefits than previously thought. The facts are these: if you are looking for a delicious way to eat healthy, and you want to entice your children into eating well by offering them something that is quick and tasty, you need to consider oatmeal.

It helps you lose weight : Oatmeal is known for being a food that "sticks to your ribs", meaning that it simply stays in your stomach longer than junk food. This longer stay in your stomach allows you to feel fuller for a longer amount of time. You will find that your body no longer is tortured with the constant cravings that come from simple carbohydrates. Thus, you end up with significantly more energy and less hunger.

Coming to the muffins: I always keep frozen berries in my freezer for instant smoothies, parfaits, & muffins. A handy healthy snack/dessert for anybody, combined and kept ready in any time of the day, Egg Substitute = Applesauce goes well with berry muffin. Here's how I made it. It goes to Helen's fussfreeflavor guest hosted by Nayna's Simply food .

Ingredients: C = Cup, tsp = teaspoons, Tbsp = tablespoons

1 C Oatmeal powder/flour (instant oatmeal powdered in grinder)

1/2 C Wheat flour

1/2 C All purpose flour

1 C C Brown Sugar (adjust to your taste)

1/2 C Applesauce

1/2 C vegetable oil

1/2 C Skimmed Milk

1 C fresh/frozen blueberries

1 1/4 tsp baking powder

1/2 tsp salt

1/4 tsp aluminum free baking soda

1/2 tsp white sugar (optional)
1/4 tsp ground cinnamon (optional)

Method:
1. Preheat oven to 375 degrees F (175 degrees C).

2. Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and milk together. Set aside.

3. In a medium bowl, mix flours, sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and applesauce.

4. Stir in the oat mixture, and fold in blueberries.

5. Spoon /Scoop batter into the prepared muffin cups.

6. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.

7. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

8. Transfer on a wire rack if desired to let it cool. Best enjoyed in breakfast for fuller stomach.