Sunday, June 19, 2016

Semolina Almond cake

Cakes are everyone's weakness, that's so obvious but when its healthy and yummy who can stop one ! I love cakes but not the creamy ones. I wonder sometimes why and what do people like when they eat mouthful of creams over a small piece of real cake. πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

Sorry, I mean its my point of view. Its their choice. But if you ask me I would go for real bakes, not the decorative ones. Fresh from the oven and hot ! Slurrrrp ! The very thought of it makes me crave for it πŸ˜πŸ˜‹
Between I am not against the cream or icing over the cakes, thats an art all together. Its just that I am health freak.My friend Sangeeta Chandra is exceptional whose icing art is too good and I look at her work with my jaws open wide 😱


I joined a food group last year and fortunately happened to join Ravneet in healthy recipes group wherein number of healthy bakes and food recipes were getting exchanged and encouraged. Being a foodie and health conscious myself I learned many good shares by friends over there and this is one of the learned recipe _ semolina almond cake. Ravneet has shared numerous healthy bakes - few cakes but more of cookies 😝😝 and I want to try all of them someday. I love all her bakes especially this one , now that I am sharing it here its obvious that this topped the list πŸ˜† Before me my sister Neetu Shetty also tried her hands on this. She is also fond of cakes and bakes lovely but is bit lazy. Hope she doesnt read this πŸ˜πŸ˜πŸ‘»


Unlike all purpose flour or Maida, this recipe doesnt have any unhealthy ingredient. We are using suji and whole wheat flour which is glutenfree. This is pure veg as instead of eggs we have used curd. Nuts gives the cake a crunchy bite and flavour and elaichi adds the aroma.


Semolina Almond Cake Recipe

Ingredients required

1 cup suji/semolina (no need to roast, but if you want to use roasted suji, you can)

3 tbsp whole wheat flour.

1/2 cup milk

3/4 cup yogurt/curd (I used curd)

3/4 cup sugar

1/4 cup oil

1 tsp powdered green cardamom (elaichi)

A pinch of salt

1 tsp baking powder

1/2 tsp baking soda

Chopped almonds, walnuts, cashew nuts (I added almonds)


suji semolina cakePreparation

Mix semolina, b. powder and baking soda. Add salt.

Mix oil and sugar. Whisk well. It should be fluffy.

Add curd and milk to the wet ingredients.

Mix the dry with wet ingredients.

Add chopped nuts.

Mix well but gently. Grease a baking tin. Pour the batter into the bowl and bake at 175 degrees C for 20-25 minutes. It may take longer, depending on the amount used and oven type. I made in Microwave convection mode.

Once done, let the cake cool completely and place onto a cooling rack. Enjoy with a hot cup of tea!

You can make it on gas burner by taking a cooker and putting 2 cups of salt/ sand in it. Place a rack or stand over the sand/salt and then keep the baking bowl above it. Cover the cooker with its lid, with whistle removed.

Bake on a low flame for 15-20 minutes. Keep an eye on it.

Wednesday, June 15, 2016

Oats Sprouts Tikki

It was just another energetic holiday when I was happily inside my kitchen, the work station where alongwith usual meals my unusual, sometimes not so rocking ( whooff) and sometimes breathtaking (yeah!!) experiments takes place. I feel so lucky that I have always enjoyed that freedom post marriage to own my kitchen my way and hence I can think of keep trying new dishes. After a hectic office schedule (yes, I am a working woman) I manage to prepare the meals and now full on experiments too. I just follow my instinct and expect family to like it. Dats it.

Oats has found its permanent place in my kitchen. No day goes without it. Its that superfood which suits all my needs. Quick and instant, Oats have a well balanced nutritional composition. The diet containing oatmeal gets promoted as way to lose weight and reduce cholesterol. I also happen to get introduced to this wonder grain while I wanted to lose weight. And since then it never left me.

Like oats even sprouts are considered very healthy, nutritious... its time to add sprouts to your diet. Somehow sprouts doesnt suit me and I get gastic problem if I try to eat it raw. Sprouts are prefered to be eaten raw as cooking them kills the nutritive value so I usually steam them so that it remains healthy and we can be benefitted. Sprouts can be eaten as salad, chaat or can be added to soups. I tried once sprouts paratha also which didnt surprised me but neither disappointed me. πŸ˜‰
Sprouts if steamed gets soft and goes well in any dry sabji. Misal or usal are my favourite sprouts curry. Yummm... maharashtrians make some really spicy yummy curries. Isnt it !?
Now coming to my own creation, I always wanted to enjoy healthy guiltfree tikkies or cutlets and oats tikki with a filling came to my mind. It was not going to be the first time I was making tikki of oats - remember my oats moondal tikki ( yummiest ever) .



Since I was experimenting my measures are less. This makes only 7 tikkies unfortunately and you may love to increase the measures accordingly. Here's my Oats sprouts tikkies recipe.

Ingredients
To knead dough
1/2 cup oats powder (unroasted)
1/2 cup rava/suji (unroasted)
2 tbsp curd
Salt 1/4 tsp
1 tsp dry kasuri methi powder ( optional)
1 tsp ajwaen
1 tsp oil
Little water if required to knead

Method

Mix all above mentioned ingredients and knead a sticky dough. Make 6_7 balls and keep aside for 15 mins.

Ingredients for filling

1/2 cup moong dal sprouts
1 tsp oil
Jeera 1/4 tsp, salt to taste
1 tsp each of fresh crushed roasted jeera powder, chat masala, sauth powder, black pepper, saunf powder, red chilly powder.

Method
In a pan put oil, when hot add jeera and hing. Add sprouts and saute for 2 mins till it becomes little crunchy. Switch off the gas and mix all masala when its still warm.
Bharavan is ready.

How to make tikkies

Take dough balls kept aside. Grease your palm and press ball flat enough and put this sprouts mixture in it. Seal it again and press softly. Take care not to overpress or filling can come out since dough is very soft.
In tava or any non stick put tikkies after applying little oil. Cook from both sides flipping till brown.

Tikkies are ready to eat.

Tuesday, June 14, 2016

Cabbage Muthia

By now you all know I am more fond of experimenting in snacks items , this is because I find hunger in evening and early morning craves me more and to avoid popping in just anything my focus remains to bring varities in these little bites. Oats has by far my first to reach item and more so now that I am totally in love with it I find it easier to just include it in anything.
Few days back I tried oats in muthia , a famous gujarati side snacks and the result was amazing. It is nutritious and a tasty recipe.
I have seen combination of cabbage and oats goes very well. And this is just another perfect example.

I am die hard fan of steamed snacks coz it uses less oil and nutrients remains intact so dhoklas , idlies, muthia, are my all time favourites and are important breakfast meal in my house. Healthy food in morning is the best way to energise and fuel your body.

I was introduced to muthia by my friend who brought methi muthia. Very delectable and distinct taste it was. I was surprised to know the procedure with my mouth open wide !! Its very easy yet healthy. Not only methi muthia, dhudhi muthia is equally irresistable. Even spinach makes great com ination. Rice muthia is also very common in gujarat. Usually muthias are steamed and then fried but I have used minimal oil to keep it healthy. Using these vegetables is so easy when you want to feed the kids who are big fussy eaters.

I have taken chickpea flour, whole wheat flour, semolina and oatmeal in equal quantities thus making it a multigrain food.
You may try with other flours mix too like rice.



Ingredients:

To make Muthia:

Grated Cabbage – 1 cup
Chick pea flour – 1/4 cup
Whole wheat flour – 1/4 cup
Semolina or sooji – 1/4 cup
Oats powder _ 1/4 cup
Yogurt – 2 tbsp.
Lemon juice – 1 tbsp.
Oil – 1/2 tbsp.
Cilantro – 1 tbsp, chopped
Mint – 1 tbsp., chopped
Ginger – 1 tsp, grated
Baking Soda – 1/2 tsp
Salt – to taste
Sugar – 1/2 tsp
Red chilly podwer or chopped green chilies – to taste
Turmeric powder – 1/4 tsp
Water – as needed

For Tempering:

Oil – 1 Tsp
Mustard Seeds – 1/2 tsp
Sesame seeds – 1/2 tsp
Curry leaves – about 5, crushed
Green chilies – slit, optional
Lemon Juice – 1 tbsp

Procedure:

Mix all the ingredients listed under muthia except the soda and leave it aside for about 10 minutes. The cabbage releases some water which should be good enough to bind it all together. You can add more water as required. Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know its done.

If you have a steamer, heat water in it. I do not have a steamer, so I used my idli stand to steam these. You will have to shape them smaller to be able to fit in the idli stand.

After steamed, Check with a toothpick to make sure its cooked from inside.Let them cool for a few minutes before tempering. You can also let them cool completely.

For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using. Let them cook for a few seconds and add in the sliced muthia. The size and shape of the muthia is totally as per your preference.Cook the Muthia for a minute or two till all the tempering is well coated and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.

Sunday, June 12, 2016

Moongdal Oats Dahi vade

I usually soak moongdal generously πŸ˜‚ coz when I do many dishes get lined up for next two days. In my home more than any other pulse moongal dal is used without any hesitation as the same is not so heavy on tummy unlike other daals. Day before yesterday I made moongdal poha and then the rest batter was fermented for dahi vadas.
Unlike urad dal vadas I find moongdal vadas much lighter and digestible. Urad dal vadas doesnt suits my family as it is very heavy and gaseous. Only when guests are at home do I make urad dal Dahi bhallas(of course they taste yummy) I shared the recipe too.

This is an easy recipe but requires good grinding and fermentation for soft and tasty vades. I avoid using eno or baking soda as naturally fermented ones are good to digest and healthy.


Recipe
Makes 15 vades

Ingredients

Moong dal 1 cup
Ginger 1/2 inch
Curd 3 cups
Salt
Chopped cilantro
Green chillies chopped as per taste
Oats 2 tbsp
Oil to shallow fry
Ajwaen 1/2 tsp
Nuts (optional) - almonds, raisins.
Hing pinch


Seasoning for curd
Black salt, black pepper, red chilly powder and jeera powder as per taste


Method
Soak moongdal overnight or for 4_5 hrs atleast
Grind smooth alongwith ginger using little water
Keep it to ferment for atleast 3_4 hrs

In a bowl mix grinded moongdal alongwith all ingredients except oil curd and nuts.Mix little water to adjust the batter consistency.

Keep aside for another 10 mins as oats absorbs water. You may need to add little water.

Put a tablespoonful of batter on greased palm. Tap flat. Fill nuts. And close the vadas carefully. Put the vadas on pregreased and hot appam pan and shallow fry using little oil.
You may skip filling nuts and directly make vadas out of batter.

Add vadas in hot water bowl for 7-8 mins. Squeeze water and keep aside.

Meanwhile whisk curd. Add seasoning of black salt, pepper, jeera powder freshly grounded and red chilly powder.

Add vadas in curd. Garnish and serve chill.

You may like to read my other moong dal recipes as well :
Moong dal chaat
Moong sprouts chaat
Oats moongdal tikkies
Moongdal dhokla

Saturday, June 11, 2016

Moongdal Poha

What a lovely pleasant morning ... its raining mumbaiiiiiii..... ⚡⚡πŸŒ‚
I like people who smiles when its raining..lol I am one of them. As the rain washes the city anew, we love to enjoy mumbai monsoon with a cup of tea with a healthy yummy hot poha (errrrrr....!! no pakodas , they are so oily and unhealthy).

Cloudy misty weather, cool winds blowing and a weekend holiday - what a deadly combination πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚ cannot ask for more. Yesterday it was getting too hot and humid that waking up to a cool windy morning is really welcome and thrilling.

Few weeks back I had read Divya Suresh's recipe on her blog of karnatka traditional Steamed split green gram upma and knew it would be a hit. Can imagine the taste and always wanted to give it a try. So basically idea of this poha originated from divya's upma.Yesterday night when I soaked yellow moong dal for dahi bda (yes thats coming up nextπŸ˜‰) I didnt knew I will be making poha out of it . I grinded the soaked dal in morning and used one and half cup out of it to make this poha. I am calling it poha coz I grated big and it not only looked like poha but tasted like dat. One cant figure out actually that its not regular poha.

So heres my version of going for her recipe in my style.

We need

1.5 cup grounded yellow moongdal paste ( presoaked overnight)
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt as per taste
Water as required
1 onion chopped
1/2 tsp rai
1/2 tsp cumin seeds
Few curry leaves
Oil for tadka
Lemon juice 1-2 tsp (optional)
Chopped coriander leaves to garnish

Method

Steam moong dal paste ( i microwaved high for 3 mins)
When cool grate it and keep aside.

In a pan put oil , when hot let rai jeera splutter, add hing, haldi, curry leaves and chopped onion.
Saute for some time and then add red chilly powder, salt and moong dal grated.
Mix and cook covered for 2-3 mins.

Check the seasoning and adjust.
To keep poha soft you may sprinkle water and cover.
Sprinkle chopped dhaniya and switch off the gas. Serve hot.

Sprinkle lemon juice just before you serve. Mix well.

Hot and healthy poha is ready.


Vermicelli Oats Laddoo

Enough of snacks and breakfast recipes... Even I am bored of it 😝. Lets make something sweet. Eeeeeeh !! Sounds calorific 😱😱😱. tch tch tch... you people cant think of any healthy dessert.
Well, when I am here to rescue you just dont bother. I am rajnikant in healthy recipes πŸ˜‚πŸ˜‚. Mind it !

when its oats you can count on me the dessert will also be healthy. Today its oats vermicelli laddoo from my kitchen. Delicious, easy and quick and very different than your usual laddoos.Try yourself and find out.



You Need:

1/2 cup Vermicelli (Sevai)
1/2 cup Oats
1/2 cup Sugar (you may replace it with date puree and reduce milk as well)
3 pods of cardamom
about 10 broken cashewnuts (optional)
milk as required (about 2 tbsp)
3 tbsp almond powder
2 tsp dry coconut powder (optional)

Method:

1. Heat a non stick pan & roast the vermicelli & oats separately on a slow flame. Do not burn, but slightly roast till you get a nice aroma. Remove and allow to cool. In the same pan, toast the broken cashewnut pieces slightly.
2. Grind the roasted ingredients with sugar & cardamom in a dry grinder to a fine powder.
3. In a wide bowl put the ground powder and the cashewnut pieces, almond powder and sprinkle milk little by little and mix the    everything to a crumb consistency. You will notice that the mixture will turn sticky and help you to form into balls, use more milk only if required.
4. Take a little mixture and compress between the fingers to make it compact and then roll into balls.
5. Store in an airtight container. It will keep well for 2-3 days provided they last that long :-)

Wednesday, June 8, 2016

Pineapple Pullisary

Pineapple is one of those wonder fruits which is blended in number of juices, cocktails, cakes, jams, smoothies and pastries. Not only for its sweetness, its been used since ages for digestion and inflammation problems.  It has numerous health benefits as it contains high amounts of vitamin C and manganese.

For all its sweetness, 1 cup of chunks contains 80 calories only. They are fat free, cholesterol free and low in sodium too. Thus it helps in weight loss.

In my family not all are fond of eating pineapples chopped raw. Over the years I have learnt various dishes and the best one I am sharing today. Its a south indian curry- sweetness of pineapple and sourness of curd combined with coconut makes a aromatic, yellow flavourful and colourful dish one would fall in love instantly.



Ingredients

Pineapple - 1 cup chopped
Turmeric powder - 1/4 tsp
Salt - as needed
Yogurt (Curd) - 1 cup

For Grinding
Grated coconut - 1/3 cup
Green chillies - 2-3
Cumin seeds - 1 tsp

For Seasoning
oil - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red chillies - 2
Curry leaves - few

Preparation

Cut and chop the pineapple into small chunks and discard the thick core.

Grind the coconut, green chillies and cumin seeds adding little water to smooth paste.

Beat the curd and keep it ready.

Method

Cook the pineapple pieces with 1/2 cup water, turmeric powder and salt.

After about 5-6 minutes when the pieces are soft, add the ground coconut paste.
Reduce the flame to low and cook for 2-3 minutes.

Switch off and add the beaten curd.

In another small pan, add the oil. When it is hot, pop the mustard seeds.
Add the fenugreek seeds, dry red chillies and curry leaves to the hot oil.

Switch off and add this aromatic seasoning to the pineapple pulissery.

Puran polis

In some people's home the sweets are as essential as regular meals. Cant live without it. And being a punjabi one will make it a part of the meals. πŸ˜‚πŸ˜‚ Punjabies are born foodie and sweet lovers.
When I came to Mumbai I didnt knew much about the maharashtrian food and culture. Living here for about 13 yrs now I am more inclined to other state foods than punjabi. Lolz. Gujaraties, rajasthani , maharashtrian and south indian food are now part of my daily meals.
Maharshtrian food is very spicy and unique. Fast food like wada pav, bhajji pav, pav bhaaji, samosa pav, misal pav.... pav....pav....pav.....pav.... eeeeee!! 😡😡😡Today its not pav combo why am I telling u pav varities 😝 . Unlike spicy food maharshtrian food has unique sweet items also - modak and puran poli. Yes , Puran poli is gujarati sweet also. Difference is that gujaraties make it with tuar dal and maharashtrians make it with chana daal. I wanted to make it with chana daal but then switched to tuar dal at last moment. Why even I dont know πŸ˜‚πŸ˜‚

So in short today its gujarati puran poli ... I know you are banging your head 😁😁 until now I spoke about maharashtrian food. Lolz.... hi hi hi hi. 😝




puran polis

Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp oil
Little milk and water

For The Filling
1 cup toovar (arhar) dal
1 cup sugar ( I used jaggery)
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a pinch of mace (javantri) powder

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for smearing

Method
For the dough
Combine the flour and oil in a bowl and knead into a soft dough using enough water.Divide the dough into 15 equal portions and keep aside.

For the filling
Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.Allow the steam to escape before opening the lid.Drain any excess water and mash the dal lightly using the back of the spoon.Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed
Roll out one portion of the dough into a circle.Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.Flatten the dough and roll again, using a little wheat flour for rolling.Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.Repeat with the remaining dough and filling to make 14 puran polis.Smear a little ghee on each puran poli and serve hot.

Thursday, June 2, 2016

Blackeye Bean Spinach Dhokla

Dhokla is a versatile breakfast or snack which can be made with so many variations and with different flours or mix.Quick to make.
Once I tried it with black eye beans and the outcome was just awesum. The combination with spinach was not only nutritious and healthy but so different in taste. πŸ˜‹


Here I didnt use oats or gramflour or any flour for binding as the batter didnt require. Had I used, the taste would have definately changed and I am glad I didnt😏😏.
But unlike other dhoklas this requires soaking. So it needs planning one day in advance. πŸ˜†



Dhokla Recipe

Ingredients
1 cup black eye beans
1 inch ginger
1 green chilly / red chilly powder 1 tsp
Buttermilk 1/2 cup
Chopped spinach 1 cup
Salt
Soda pinch

 Method

Wash and soak black eye bean for 5 hrs or overnight.

Grind it alongwith ginger and green chilly or red chilly pwdr.

Add buttermilk and grind smooth. Batter should not be runny nor thick. Take it out in a bowl.

Add salt and chopped spinach to this batter.Add pinch soda.Mix. 

Grease your thali amd pour this mixture. Steam it for 10_15 mins. Check in between if its done or not with knife. If knife comes out clean its done.
Cool it down.

Give tadka of rai, kari patta and hing in little oil. Sprinkle the tadka over the dhokla.
Ready. Eat and enjoy !!

Note: to make it more healthy you can add 1 tsp flax seed powder to the batter.

My other Dhokla recipes are
Moong dal dhokla
Rice dal spinach dhokla
Multigrain corn dhokla
Instant Moist dhokla