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Showing posts from 2013

Chocolate Cake in a Cup (Egg-less)

Try this moist, egg less chocolate cake in a cup. It only takes 5 minutes to end those cravings. And if you have little ones, this is perfect for play dates and kids in kitchen activities !




Ingredients:

All purpose flour - 3 tbsp
Brown sugar - 2 tbsp
Cocoa powder - 2 tsp
Baking powder - 1/4 tsp
Milk - 3 tbsp
Vegetable oil - 1 tbsp
Vanilla essence - 1 drop
Semi sweet chocolate chips - 1 tsp

Method:

Combine all everything but chocolate chips in a microwave safe cup or ramekins. Gently mix with fork until there are no lumps in the batter. Sprinkle choco chips on the top. Bake the cake in a microwave for 45 sec or more depending on your setting. Cool the the cake for 5 minutes before serving (It is very important to cool before serving).

Sprinkle some powder sugar or top it with vanilla ice cream !!

Note:
If you want to make large quantities, scale up the recipe and portion them into individual cups. Bake them one by one for uniform baking.

This recipe is from My Lil’ Ricardo.

Sarson Ka Saag Aur Makki Ki Roti

Winters are almost there and this is the season when you can buy fresh sarson (mustard greens) from grocery store or grow your own. This was the only time my mom would make sarson ka saag and makke ki roti with some jaggery on the side. A perfect combination on those cold winter nights.

This dish has its origin in the state of Punjab.  Sarson ka saag and makki ki roti is a very popular dish from the state of Punjab.




Sarson Ka Saag

Ingredients for saag

Saron ka saag (Mustard greens) - 4 cups
Spinach - 2 cups
Bathua (optional) - 1 cup
Green pepper - 2, chopped
Red onions - 2, chopped
Ginger - 2 tbsp, chopped
Garlic - 2 tbsp , choped
Ghee - 3-4 tbsp
Cornmeal - 1-2 tbsp
Salt - to taste
Corriander powder (optional) - 1/4 tsp
Garam Mmasala (optional) - 1/4 tsp

Method


Lightly blanch chopped green leafy vegetable in minimum water. Either microwave or use a steamer. Don't discard the water.Heat ghee, and saute ginger, garlic, green peppers followed by onions. Fry onions till they are slightly pink.Add all …

Gajar ka Halwa

Back then when I was growing up, carrots were only available during winters and I would wait for winters so that my mom could make a huge batch of gajar ka halwa with lots of ghee and nuts. Those were the times when I could eat these delicacies and not gain a pound.



Ingredients


Carrots - 2 cup grated Sugar - 1/2 - 3/4 cup Milk - just enough to cover the carrots Raisins, Cashews - handful Desiccated coconut, grated - 1/4 cup Cardamom powder - 1/2 tsp Ghee - as needed
Method Wash, peel and grate carrotsHeat 1 tbsp ghee in heavy bottom pan. Saute raisins and cashews at low heat.Add the grated carrots to the pan and saute  for 43-5 minutes.Add whole milk, just enough to cover the carrots.Cook on medium heat. Constantly stir the mixture to avoid sticking to the bottom of the pan.Add sugar just before it is completely dry.Add more ghee to finish frying.Sprinkle cardamom powder and garnish with coconut.Serve warm or cold.

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer.



Ingredients
Rice - 1/2 cup
Whole milk - 1.5 cups + more
Raisins - 1/4 cup
Sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Ghee (clarified butter oil) - 1/2 tsp

Method

Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time.Add sugar.You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch.Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer.Sprinkle the cardamom powder and serve cold or warm






Kaala Channa Patty Burger (Black Chick Pea Burger)

You can not call this burger a junk food:) Black chick pea patty with some oats makes it proteinaceous.



Ingredients:

Kala Channa (Black Chickpea) - 1 cup, boiled.
Quick cook oat meal, roasted and ground - 2 tbsp
Bread slice - 1
Grated carrots - 1/2 cup
Chopped onion - 1/2 cup
Mint leaves - 1/2 cup
Chopped cilantro leaves - 1/2 cup
Cooking oil - as needed.
Burger buns

Spices:
Cumin seeds - 1/4 tsp
Taco seasoning - 1-2 tsp (mine is spicy, adjust according to your taste)
Garam masala - 1/4 tsp
Corriander powder - 1 tsp


Method:

Soak channa overnight and pressure cook. Coarsely grind channa in a grinder and keep it aside.Roast oats and grind in a grinder.Heat oil in a pan, add cumin seeds and let it splutter. Add chopped onion and gated carrots and saute til they are tender. Now add all the spices, ground channa and ground oat meal. Cook the mixture for 2-3 minutes and turn off the heat.Now add chopped cilantro and mint leaves. Soak one slice of bread. Squeeze excess water and mix it with abo…

Zucchini-Chocolate Chip Muffins

Ingredients:

Dry ingredients:
All purpose flour - 1-1/2
Sugar - 3/4 cup
Cinnamon powder 1 tsp
Baking Soda - 1 tsp
Salt - 1/2 tsp

Wet ingredients:
Milk - 1/4 cup
Vegetable oil - 1/4 cup
Fresh lemon juice - 1 tbsp
Vanilla essence - 1 tsp
Egg, medium - 1

Zucchini - 1 cup shredded
Walnuts - handful (optional)
Chocolate chip - handful

Method:


Mix all the dry ingredients thoroughly.In a separate bowl mix all the wet ingredientsFold in dry ingredients wet ingredientsMix shredded zucchini and walnuts in the batter.Mix gently and scoop in the muffin tray (batter will thick [not pour-able]) Scoop the batter in greased muffin try and bake at 350 F for 30 minutes or the inserted tooth pick comes out clean.Let it cool before taking the muffins from the muffin tray. 

Laal Chana Masala

Ingredients:

Red channa, soak it over night and steam or pressure cook for softness - 1 cup
Onion, sliced - 1/2 cup
Bell peppers, chopped - 1/2 cup
Cumin seeds - 1/2 tssp
Tomatoes, chopped - 1/2 cup
Green chillies - to taste
Lemon juice - to taste
Vegetable oil to cook
Cumin seeds - 1/2 tsp

Spices
Turmureic - 1/4 tsp
Cumin seeds - 1/2 tsp
Corriander powder - 1/4 tsp
Salt - to taste

Method:
Heat oil, add cumin seeds and once it starts to sprinkle, add green chillies and onion. Sautee till onions are pink. Now add chopped bell pepper followed by tomatoes.  Add all the spices. Now add red chana. Stir and cover the pan with the lid and cook at medium heat. Once ready, turn off the stove. Squeeze some fresh lemon juice before serving.

Whole Wheat Applesauce Cake with No Added Oil

I used applesauce to replace oil/butter in this cake recipe. The cake came out extremely soft and spongy.



Ingredients: Whole wheat bleached flour - 1.5 cups
Salt - 1/4 tsp
Nutmeg powder - 1/4 tsp
Baking soda - 1.5 tsp

Sugar - a little more than 1/2 cup
Applesauce - 1 cup
Vanilla essence - 1/2 tsp
Milk - 1/4 cup
Egg - 1
Raisins, nuts dusted with flour - optional
Oil for greasing the pan

Method:
Grease the cake pan with any vegetable oil and pre-heat the oven at 350 F.
Sift flour, salt, nutmeg powder and baking soda using a sifter in a big bowl.
Add rest of the ingredients one after the other in the same bowl and mix. Pour the batter in the greased pan and bake for 30-45 minutes until the tooth pick inserted comes clean.



Baked Pakora

Ingredients: Besan (gram flour)
Cut up vegetables of choice (onion, potato, broccoli etc..)
Green chilies - optional

Corriander powder, amchur powder,salt to taste
Vegetable oil - 1-2 tbsp
Water

Method: Mix besan (gram flour), cut vegetables, spices, oil and very little water.
Line the baking dish with parchment paper and bake 400 - 420 F for 15 minutes or more.
Keep turning sides from time to time.
Serve hot with green chutney or ketchup 

Note:
The pakoras are little dry as compares to fried version. However, it tastes good with chutney and is healthy :)

Roasted Vegetables

Ingredients:
Medley of baby carrots, broccoli, cauliflower, beans, beet roots, brussels sprouts
garlic infused  olive oil
salt and pepper
Lemon juice
Springs of rosemary
chopped parsley

Method: pre-heat oven at 425 Fcut vegetables and coat with garlic infused olive oil, salt and pepperarrange the vegetables in baking tray and roast for 20 minuteskeep turning the vegetables in betweenadd chopped rosemary towards the end of roastingtransfer the vegetables in a serving bowl. add lime juice and chopped parsley serve it with salad, brown rice or marinara pasta !!

Vegetable Quesadillas

Ingredients:
Flour tortillas - 1
Red bell pepper - 1/2
Carrot - 1/2 cup, grated
Baby spinach - 1/2 cup (optional)
Mexican cheese blend
Olive oil - as needed

Method:
Chop/grate all the vegetables and saute in olive oil.   Place the tortilla on a hot girdle. Layer with cheese blend, followed by vegetables.Top it with another tortilla.Carefully turn the tortillas and cook other side until the cheese starts melting.Cut them into quarters and serve with sour cream, guacamole and salsa. 

Cilantro Garlic Chutney (Dip)

This chutney (dip) is  an easy breezy recipe that goes well with pakodas (fritters), bhelpuri or spread on a toast.


Ingredients: Fresh cilantro (coriander) leaves - 2 cups
Green chilies - 2-3
Garlic pods - 2
Lemon juice - 1 tbsp or more
Sugar - according to taste , just enough to add some sweetness
Salt - to taste
Vegetable oil - 1/4 tsp (this maintains the bright green color)

Method: blend everything in a blender. Adjust the consistency of the chutney by adding water. Serve immediately or store refrigerated.You can also freeze chutney in ice tray and thaw it when needed.

Garbanzo Bean and Tofu Salad

This year I am trying to include salads in my diet. I am experiment with recipes to satisfy my palate. You will be seeing lots of salad recipes in coming weeks. Since I am a vegetarian, I try to include proteins in my salad so that it can become complete balanced meal.

In this recipe I have included boiled garbanzo beans and grilled tofu to make it protein rich salad.



Ingredients: Mixed green salad mix
Boiled or canned garbanzo beans
Mixed nuts
Raisins
Balsamic vinaigretteor any of your choice
Grilled tofu 

Method: Mix everything in a bowl and enjoy ! You can adjust the amounts as per your choice.

Marinated Tofu

Ingredients: Firm tofu - packet
Salt and pepper to taste

Marinade:
Balsamic Vinegar - 1/2 cup
Agave nectar - 1/2 – 1 Tablespoon
Extra Virgin Olive Oil - 2 Tablespoons
Smashed garlic cloves - 2
A Pinch of Thyme, Oregano, Rosemary, and Marjoram.

Method: Wrap the tofu in a paper towel and microwave for 1 minute to drain excess water.Slice the tofu of desired size and marinade for 20 minutes in a refrigerator. For Grilled Tofu - heat the cast iron grill pan or electronic griller. Grill the tofu on both side to get the grill marksFor Baked tofu -Preheat the oven at 400 F. Place the tofu pieces on greased baking try and bake for 15-20 minutes. Make sure you keep an eye on it. You can serve grilled tofu as an appetizer with a dip of your choice or enrich salads.