New Recipes
Eggless Custard Coconut Cookies
I love baking and always strive to bake healthy.
These eggless custard cookies melt in the mouth. I had made this recipe by using refined flour earlier. It was loved by all my family members. I had made them with an equal amount of whole wheat flour and refined flour along with custard powder. I had added some nuts to it. Those cookies came out very well and were liked by my friends and family. I make them many times with different variations such as using pistachios, almonds, chocolate, plain vanilla.
This time I wanted to bake them for my son’s school’s Mother’s Day morning tea. Since many people are allergic to different nuts, I thought of using coconut to give it a nice flavour. I also wanted to make a healthy cookie so used the combination of whole wheat flour and oats with custard powder. The cookies came out so well and they were melt-in-the-mouth. The cookies had a nice aroma of custard and coconut. My friends appreciated them. I was very happy to bake for them something healthy and tasty.
I could not resist myself eating when they were still warm and out of the oven.
Eggless Custard Coconut Cookies
A melt-in-the-mouth cookie with custard and coconut flavour. It is perfect for high tea, coffee, picnics or lunch box treat. It is eggless and has whole wheat flour and oats in it.
Servings: 50 cookies
Calories: 44kcal
Ingredients
- 1 cup whole wheat flour
- 1/2 cup custard powder vanilla flavor
- 1/4 cup oats
- 100 g butter soften
- 1/2 cup icing sugar if you do not have have icing sugar then use powdered sugar and add 1/2 tbsp of cornflour to it
- 1/2 cup dessicated coconut
- 1/2 tsp baking powder
- 3 tbsp milk if required use 1/2 to 1 tbsp of more
Instructions
- In a big mixing bowl add butter and icing sugar. Beat them with an electric beater till smooth and creamy. (if using hand whisk, beat them for more time)
- Add milk to it and beat them again till smooth.
- Scrap the sides with a spatula and beat them again till smooth and fluffy.
- Sift whole wheat flour, custard powder and baking powder.
- Add the oats to the sifted ingredients. Mix them well.
- Now add the dry ingredients to the butter mixture. Mix them first with a spoon and then gently mix them with hands.
- Add the dessicated coconut to the dough and knead it gently till smooth.
- Wrap the dough in a plastic cling wrap and put it in freeze for 20-30 minutes.
- After 30 minutes, remove the dough from freeze, unwrap it and smoothen the dough a little. Divide the dough in four equal parts. Take one portion and roll it into 2mm thick circle . You can use a baking sheet or plastic sheet to roll the dough. Cut into desired shapes with cookie cutter. I have cut them into 1inch by 1 inch square approximately.
- Arranged the cut cookies in baking tray lined with baking paper. Repeat the same procedure with other dough.
- Bake the cookies in a preheated oven @ 180 C for 15 min.
- Remove the cookies on wire rack to cool and serve or store.
Nutrition
Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.2mg
Baigan Bhaja
Baigan Bhaja is one of my favorite dishes. It is very easy and quick to make. It is made with minimal ingredients but is still full of flavors. It is a popular dish made regularly in any Bengali’s house. There are many variations to it but this post covers the very basic recipe.
The eggplant should be big and should have fewer seeds and more flesh. One of my friends showed me how to choose a good eggplant. She told that the eggplant, when taken in hands, should feel light in weight. It means that it has fewer seeds and more flesh.
We had been to Canberra at my husband’s friend house last month. His wife is a Bengali. They had just shifted to their own new house and we were very excited to be at their new house. They are a very lovely couple and we enjoyed our stay at their place. We enjoyed the variety of dishes his wife had prepared and served us. She knew that I love Baigan Bhaja and I was very impressed and happy that she specially made it for me.
What can be more exciting than to learn the authentic way of making Baigan Bhaja from a Bengali friend! I thought of sharing with you this recipe. I took the step wise pictures of the recipe when it was made.
Thanks a lot to Sameer and Shreya for inviting us and we had a lovely time with them. I am looking forward to learn more Bengali dishes from Shreya.
Baigan Bhaja
A simple authentic dish made in Bengal where eggplant is sliced, marinated with spices, grilled on a pan and served with rice, roti or Khichuri.
Servings: 4 people
Calories: 224kcal
Ingredients
- 2 big brinjal
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 2 tbsp mustard oil
- 1/4 cup mustard oil for shallow frying
- salt as per taste
Instructions
- Wash the brinjal and cut them into circle of 1 cm thickness.
- In a mixing bowl, put the brinjal and season them with turmeric powder, red chilli powder, cumin powder and salt.
- Put the mustard oil (sarson ka tel) and mix them well.
- Rub the slices with each other as shown so that they are evenly seasoned.
- Let them marinate for 30 minutes.
- Heat sufficient mustard oil in a pan.
- Put the marinated brinjal slices in batches. Reduce the heat to medium.
- Shallow fry them for 7-8 minutes on both the sides. Flip them in between and cook them till golden brown.
- Remove them on an absorbent paper.
- Serve them hot.
Notes
The brinjal used should be fresh, have less seeds and more flesh. Mustard oil gives an authentic taste to the dish. However, if not available any oil of your choice can be used.
Nutrition
Calories: 224kcal | Carbohydrates: 9g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 5mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.3mg
Eggless Whole Wheat Avocado Lemon Cupcake
I had never seen avocado until I came to Sydney. But now it has become my favorite fruit. I use it in salads, sandwiches, guacamole, parathas. I had made avocado cheese straw; they were crispy and tasty.
As avocado has high fat content the amount of additional butter or oil in dishes can be reduced and it will yield the same results. I love baking different variations of healthy cupcakes. This time I thought of using avocado for making eggless whole wheat cupcake. The flesh of the avocado generally turns to black when exposed to air. Hence sprinkle lemon juice over it to retain the nice green colour. The lemon juice when reacts with leavening agents helps in raising cakes and making them soft, spongy and fluffy.
I have used avocado and lemon juice. I added the lemon rind and when the cake was baking it released a very fresh aroma of lemon. The colour of avocado was also retained. The cupcakes had nice green colour. I have not used any artificial essence while making the cake. The lemon juice and lemon rind itself gives a nice aroma. As the avocado is buttery, less oil is used when making the cupcake. Addition of chocolate chips is optional. I have added it as children love it and can enjoy the cake more. You can add almond slices instead or some other nuts of your choice.
Do make these cupcakes and enjoy them warm with a cup of hot tea or coffee. Pack them in the lunch boxes or have them when you crave something sweet but healthy!
Eggless Whole Wheat Avocado Lemon Cupcake
A very healthy cupcake made with wholewheat flour, avocado and lemon juice. It has very less oil and no artificial essence.
Servings: 15 cupcakes
Calories: 155kcal
Ingredients
- 1.5 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp lemon juice juice of one lemon
- 2 tsp fresh lemon rind
- 1 big avocado riped
- 1/4 cup oil
- 3/4 cup milk
- 1/2 cup sugar
- 5 tbsp chocolate chips (optional)
Instructions
- Cut the big ripe avocado into half and remove the seed.Chop it roughly.
- In a mixer jar add the chopped avocado, sugar, oil, milk and blend it into a smooth paste.
- Remove the paste into a mixing bowl. Add the lemon zest into it. Add the lemon juice and keep it aside for five minutes.
- In the meantime, sift the dry ingredients - whole wheat flour, baking soda, baking powder and salt three to four times.
- Now after five minutes mix the lemon avocado mixture.
- Gradually add the dry ingredients in batches and mix them well.
- Add two -three tbsp of choco chips and fold the mixture gently.
- Line the cupcake tin with the cupcake liners and spoon the batter into it. Sprinkle the remaining choco chips over them as shown.
- Tap the mould and bake the cupcakes in a preheated oven at 180 C for 25-30 minutes or till done. Insert a skewer and check. If it comes out clean the cupcakes are done.
- Cool them on a wire rack and serve warm or cold.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 141mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.7mg
Instant Rava Idli
My son loves idli.
Aarav: “Mummy I am hungry”.
Mummy: “Aarav what would you like to have”?
Aarav: “Idli”.
So then if I have idli batter ready then the demand can be fulfilled.
But many times there is no idli batter available. So now what to do?
This is now the time for instant rava idli.
Rava idli is very soft, easy and quick to make. It does not require any grinding or fermentation. Hence it is a good option for those who avoid fermented food and rice.
Be careful with the proportions while making the idli and the result will be a super soft and fluffy idli.
I frequently make rava idli for my son’s school lunch box. Each time I try some variations while making it – such as palak rava idli (with spinach), carrot rava idli, beetroot rava idli. They are colorful, tasty and healthy.
With the same idli batter, you can make instant rava dhokla. Add ginger chili paste to the batter and the make them in a greased dish instead of idli mold. Temper with oil, mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves. Pour the tempered mix on the prepared dhokla and serve them to your guests who have just come on short notice.
Enjoy making this idli any time.
Instant Rava Idli
A very quick and easy recipe for making instant soft idlis. It is a good alternative for those who want to avoid rice and fermented food.
Servings: 20 idlis
Calories: 67kcal
Ingredients
- 1.25 cup semolina (sooji - use a coarse form). I have used the cup used for baking purpose.
- 1 cup plain yogurt curd
- 1 cup water
- 1/4 tsp baking soda
- 1/4 tsp asafoetida
- salt as per taste
- oil for greasing idli mould and for applying on idlis
Instructions
- Take semolina in a bowl. (use the same cup to measure semolina, curd and water). The cup size can vary but the proportion remains the same i.e. semolina:curd:water is 1.25:1:1. I have used the cup used for measuring baking ingredients.
- Add curd, asafoetida (hing) , baking soda and salt to it.
- Now add water and mix it well to make batter. Cover and let the batter rest for 15 minutes.
- Put water to boil in the steamer. Grease the idli mould and pour a ladle full of batter into each mould.
- Place the idli mould in the steamer and cover and cook it for 8-10 minutes. Remove the stand and let it cool. Brush the top of the idlis with oil while they are cooling in the stand.
- Cool and unmould the idlis and serve them hot. They are super soft.
Notes
Just be careful with the proportions of the ingredients while making batter. The proportion of Semolina:curd:water is 1.25:1:1
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.2mg
Eggless Oats, Apple And Date Cupcakes
The schools have started in full swing. Back to the routine of making different dishes for Aarav’s lunch box. I always strive to give healthy food for all the tiffin breaks in the school. I keep on trying new ideas for tiffin that are healthy and tasty.
Cupcake is the good option for small tiffin breaks in the school. My son loves to eat them. I thus wanted to try out a healthy cupcake recipe. I thought of using apple along with dates in making the cupcake. I have used whole wheat flour along with the oats. I have used oil instead of butter. Cinnamon and nutmeg are used to give the flavor and aroma to the cupcakes. The combination of apple and cinnamon is simply the best. Since dates are used, the sugar needed is very less. Or you can skip sugar entirely and use honey. I have used a little amount of honey and sugar. I sometimes use one ripe banana if available. If you put banana then there is no need to put any sugar.
I make different variations of cupcakes weekly and store them in the fridge. They can last for 10-12 days. I pack one cupcake every day for tiffin (if they are still left in the fridge).
They are enjoyed best warm with a cup of tea or coffee. Besides they are a handy option for little sweet cravings. Since they are healthy you can have them guilt free.
Eggless Oats, Apple And Date Cupcakes
A very healthy sweet treat for small lunch breaks, high tea or for small sweet cravings.
Servings: 12 cupcakes
Calories: 206kcal
Ingredients
- 1 cup whole wheat flour
- 1/2 cup powdered oats i have powdered the rolled oats in mixer
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- salt a pinch
- 1 medium apple washed and cut into small pieces
- 1/2 cup date chopped or crushed into paste
- 1/2 cup milk
- 2 tbsp honey
- 2 tbsp sugar
- 1/2 cup oil
- 1 tsp vinegar I have used the apple cider vinegar
- 1/4 cup choco chips just to sprinkle on top while baking the cake
Instructions
- In a mixer jar, add chopped apples, crushed dates paste, milk , oil and honey. Blend them well till smooth.
- Add the sugar and again blend them well till smooth and creamy.
- Remove the blended mixture in a bowl and add vinegar to it. Keep it aside for five minutes and the mixture will curdle as shown.
- In the meantime, sift the dry ingredients (whole wheat flour, powdered oats, baking powder, baking soda, salt, cinnamon powder, nutmeg powder)
- Mix the dry ingredients to the curdled wet ingredients. Mix them gently.( if required add one-two tablespoons of milk to get desired cake batter consistency. )
- Pour the batter in the cupcake moulds lined with cupcake liner. Sprinkle choco chips over them. Bake them in the preheated oven at 180 C for 25 minutes or till done.
- Remove from the moulds and let them cool.
- Serve or store them.
Notes
Note: Add one ripe banana along with apple and dates while making the paste in a mixer. No need of adding sugar then and you can make the sugar free cupcakes. You may need to add 1-2 tbsp of extra milk to get the desired consistency of cake batter. The amount of milk depends on the type of flour.
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 127mg | Potassium: 147mg | Fiber: 3g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.9mg
Soya Vegetable Dumplings
Dumpling is a dish in which pastry rolled from flour is filled with different types of fillings such as chicken, meat, fruit, vegetables, dry fruits or nut. It can be given different kinds of shapes. It is then either deep fried or steamed. The dumplings are served with different kinds of sauces and is served hot.
Dumpling has become a popular dish these days. It can be considered a whole meal dish.
Different kinds of fillings can be tried to make a dumpling. You can also try out different types of shapes for making a dumpling.
It is a healthy treat during cold and chilly nights. Serve it hot with sauces of your choice.
Soya Vegetable Dumplings
A healthy dish where the veggies are stuffed into the thin flour pastry sheet. The edges of the sheets are pressed and then the dumpling is steamed and served hot with red and black sauce.
Servings: 25 dumplings
Calories: 69kcal
Ingredients
Dough for Dumpling
- 1.5 cup whole wheat flour
- 2/3 cup water
- salt as per taste
- damp cloth to cover dough
Stuffing and sauces
- 1 cup cabbage grated or chopped in chopper
- 2 carrots grated or chopped
- 1 small onion chopped finely
- 2 clove garlic chopped finely
- 1/2 cup soya bean granules
- 4 tbsp coriander chopped finely
- 2 tsp black pepper powder
- salt as per taste
- 2 tbsp ketchup
- 2 tbsp red chili sauce
- 4 tbsp soy sauce
- 1 tbsp honey
- 2 tsp vinegar
- 2 tsp sesame seeds roasted
- 1/2 tsp red chili flakes
- 1/2 tsp black pepper powder
- salt to taste
- cabbage leaves for steaming dumplings
Instructions
Dough for Dumpling
- In a mixing bowl, add one cup wheat flour and salt. Mix them well.
- Heat water in a pot till just before it starts boiling.
- Pour the hot water over the flour mix. (the hot water helps in gluten formation)
- Mix it well with a spoon.(as there is hot water). The mixture will become sticky.
- Knead the dough by adding the other half cup of dough gradually.
- Knead it till all the flour is absorbed and the dough becomes soft and smooth. The dough will come up again even when pressed with a finger, as shown.
- Cover it with a damp cloth and let it rest for 30 minutes. In the meantime prepare the stuffing.
Stuffing and sauces
- Put the soya granules in the a pot with salt and boil them for 2-3 minutes. Then drain them and squeeze excess water from them and keep aside.
- Grate the carrots and cabbage or chop them finely in a chopper. Finely chop the coriander.
- Heat oil in a pan and add finely chopped garlic and onions. Saute till the onions are translucent and the raw smell of garlic goes away.
- Add the soya granules and mix them well.
- Add salt, pepper and some chopped coriander to it and mix well and let the mixture cool.
- In another bowl add the grated cabbage, carrot and soya granules mixture.
- Add crushed black pepper and the remaining chopped coriander. Mix them well and keep aside.
- Make the sauces to be served with dumplings. Red sauce- Take 2 tbsp of ketchup and 2 tbsp of red chilli sauce. Mix them well. Red sauce is ready, Black sauce - Take 4 tbsp of soya sauce, 1/2 tsp black pepper powder, 1/2 tsp chili flakes, 1 tbsp honey , 2 tsp roasted sesame seeds, 2 tsp vinegar and pinch of salt. Mix them well. Sauce is ready.
Making Dumpling
- Make two equal portions of the dough. Roll them into cylindrical logs as shown.
- Cut the logs into half and the half portions into half as shown.
- Then cut each piece in half to get the equal size. Flatten the cut portions into a circle as shown.
- Add salt to the stuffing and mix well
- Take a flatten circle and dust it with flour.
- Roll into a small thin circle. Roll thin from the outer edge. The inner side of the circle should be thick then the edges.
- Make circles from all the remaining dough.
- Now place one circle on one hand. Fill one tbsp of the prepared stuffing. Apply water on the edges and fold in a semicircle as shown. The edges should be pressed and sealed properly.
- Grab the ends of the edges and roll them inwards along the straight edge. Join the ends as shown. Make all the other dumplings in similar way.
- Take a perforated plate and place cabbage leaves on it. Place the prepared dumplings on it. Place the plate on a stand in a pot filled with water. (the cabbage leaves gives a nice aroma and prevents dumplings from sticking)
- Cover it with lid and steam them for 15 minutes on medium heat.
- The dumplings are ready. Brush oil over it.
- Serve them hot with the prepared sauces.
Nutrition
Calories: 69kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 175mg | Potassium: 114mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 6.6mg | Calcium: 40mg | Iron: 1.3mg
Hariyali Paneer Tikka (Grilled Cottage Cheese )
Paneer Tikka is the most popular vegetarian starter in restaurants serving North Indian cuisine.
The preparation consists of three steps:
- Cutting of vegetables and paneer. They should be cut in the same size and shape.
2. Making the marinade and coating the vegetables and paneer with it.
3. Assembling the marinated vegetables and paneer on skewers and grilling them.
There are different variations of making the marinade.
Spicy red marinade – Made with thick yoghurt combined with all the dry spices, ginger garlic paste, oil and lemon.
Achari paneer tikka- Here the pickle masala is used while making the marinade.
Lehsuni paneer tikka- The marinade uses a generous amount of garlic.
Hariyali paneer tikka- The marinade is prepared using fresh herbs such as coriander, mint, ginger, garlic, green chilli, yoghurt, lemon juice and oil.
This way different combinations of the ingredients are used while making different variations of the tikkas.
I made hariyali paneer tikka and am sharing the process with you.
The aroma of the fresh herbs makes it yummy. It is enjoyed by all my family members. I often make this dish for parties at home or on special occasions.
If you want to do a BBQ in your back yard or at a picnic joint, this is the best dish to carry with you.
You can also involve your guests while grilling the tikkas on the BBQ and thus you can cook, eat and chat together.
The dish can be made in the oven, over the flame of the gas cooktop and on the BBQ machine outside.
Hariyali Paneer Tikka (Grilled Cottage Cheese )
It is a North Indian grilled dish made from paneer (cottage cheese) marinated with the fresh green coriander and mint along with spices. It is served as a starter.
Servings: 4 people
Calories: 332kcal
Ingredients
- 1 onion cut in cube
- 1 tomato deseeded and cut in cube
- 1/4 green capsicum deseeded and cut in cube
- 1/4 red capsicum deseeded and cut in cube
- 500 g cottage cheese paneer cut in one inch square with 5-6 mm thickness
- 1/4 cup gram flour roasted
- 1/4` cup curd
- 1 tsp rock salt sanchal
- 1/2 tsp garam masala
- 1 tbsp dry mint powder (optional) it enhances the flavor of the dish.
- 1/2 cup mint coriander paste I have coarsely ground 1 cup washed and chopped coriander leaves and 1/2 cup washed and chopped mint leaves together without adding water to it.
- 2 tsp chat masala
- 1 tbsp ginger garlic paste
- 1/2 tbsp green chili paste
- 4 tbsp oil
- 1 tbsp lemon juice
- salt as per taste
- 1 onion cut in rings and sprinkled with red chili powder, salt and lemon juice
- lemon slices for serving
- mint sprig for serving
- chat masala to sprinkle on top
- tandoori masala to sprinkle on top
Instructions
- Cut tomato, onion, red capsicum, green capsicum into one-inch squares.
- Cut the paneer into a one-inch square. It should be around 5-6 mm thick.
- In a mixing bowl add roasted gram flour, mint coriander paste, ginger garlic paste, green chilli paste, curd, oil, lemon juice, rock salt, chat masala, garam masala, dry mint powder, and salt. Mix it. The marinade is ready.
- Add the paneer cubes to the marinade and toss them till well coated.
- Now add all the chopped vegetables to the marinade and toss them till well coated.
- Refrigerate the marinated vegetables and paneer for 30 minutes.
- Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated vegetables and paneer in sequence as per your choice as shown.(i have placed green capsicum, paneer, onion, tomato, paneer) Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes.
- In the meanwhile decorate the serving platter with chopped onion slices with oil and red chili powder, lemon and mint. Sprinkle some chat masala and tandoori masala over it.
- After 15 minutes the hariyali paneer tikka is ready to serve. Serve it on the platter plate. Sprinkle chat masala over it. Serve it with the mint coriander marinade or chutney.
Notes
Note: The paneer should not be overcooked. It will turn chewy if overcooked. You can also cook the marinated vegetables and paneer on the direct flame on the gas cooktop to get the charcoal burnt effect. Hold the skewers with paneer and vegetables over the flame for 1 to 2 minutes turning sides. Cook till the edges get dark spots. Before using the wooden skewers, place them in water for 20 -25 minutes. If used directly in dried form then they might burn while cooking. You can also use metallic skewers instead of the wooden skewers. Paneer can be substituted with tofu or potato. The seeds removed from the tomato can be used for making soup, dal or gravy. The coriander and mint should be grounded coarsely. If grounded to a smooth paste, the marinade will become runny. Since the gram flour used in the marinade is roasted, the left over marinade can be used as a dip while serving the cooked tikka.
Nutrition
Calories: 332kcal | Carbohydrates: 18g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 1062mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 123.8mg | Calcium: 110mg | Iron: 0.9mg
Date Dryfruits Rolls
This is an easy to make sweet. It is made from dates and dried nuts of your choice and does not contain sugar.
The nuts can be chopped, roasted and then added to the date mixture. The roasted nuts give a nice crunchy taste.
I have made the rolls by using the nuts in powdered form. The cardamom powder enhances the flavor of the sweet.
Date roll is a very healthy sweet. It is diabetic friendly and does not use too much ghee in it.
I always keep some at home. It is an energy bar that gives instant energy. It is good for growing up kids who are playing sports and need energy. It is also a good source of iron and minerals for pregnant and breastfeeding women. It is good to consume the date roll in winter.
Enjoy this healthy rolls during festivals. Make and gift them to your dear ones and stay healthy and fit.
Date Dryfruits Rolls
A sugar-free sweet made with dates and all the mixed dry nuts. It gives quick energy.
Servings: 30 rolls
Calories: 100kcal
Ingredients
- 500 g dates chopped finely
- 1 cup mixed nuts powder (almond, cashewnut, walnut, pistachio)
- 1/2 cup dessicated coconut
- 1 tbsp ghee
- 1 tsp cardamon powder
- extra ghee just to apply on the palms for shaping rolls
Instructions
- Heat ghee in a thick bottom pan.
- Add the chopped dates and roast them on medium heat.
- In 7-8 minutes dates will start getting soft.
- When the dates are soft add the dessicated coconut and crushed mixed nuts (almond, cashewnut, walnut, pistachio)
- Mix the coconut and mixed nut powder together and then remove the mixture into a plate.
- Apply ghee on the palm and then take small portion of the date mixture on it . Shape the mixture into small rolls as shown.
- The rolls are ready and ready to serve. Or store them in the airtight container.
- You can also shape the mixture into small balls to make laddoos as shown. Or spread it in a greased plate and cut them into small squares.
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 152mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.4mg
Kodhu Pudla (Pumpkin Crepe)
My mother in law is at our place for vacation and we are all enjoying her traditional recipes. She is a good cook and enjoys cooking for her family and friends. She likes to make various kinds of dishes. Since we are all busy with the fast moving life, we do not have much time to spend on the traditional dishes which used to be cooked by our grandparents. We are thus happy to relish the old traditional cooking.
We went to the supermarket for our grocery shopping and I found the pumpkin on the shelf over there. I was tempted to eat the puddla made by my mother in law, So I asked her that if she can make it for us. She was happy to serve us her special traditional dish.
This puddla is very easy to make and is made from simple ingredients. It does not have extra spices and is yet full of flavor. The sweet taste of the pumpkin is thus prominent. It is balanced with ginger and green chilli. It is very healthy as it does not have any fermentation or it does not use any leavening agent such as baking soda or baking powder.
Do try this very simple yet full of flavor recipe and enjoy it with your dear ones . Since the pumpkin is in the hidden form it is a very good option for the kids who do not want to eat pumpkin.
Kodhu Pudla (Pumpkin Crepe)
A very healthy snack made with pumpkin and the mixture of rice and lentil flour.
Servings: 15 crepe
Calories: 93kcal
Ingredients
- 400 g pumpkin
- 2.5 cup Handvo Flour (I have used the store brought flour- It is flour made with rice, tuvar dal (pigeon pea), chana dal (split yellow gram), Urad dal ( split black gram))
- 4 tbsp oil
- 2 tbsp jaggery crumbled or grated
- 1 tbsp ginger paste
- 2 tsp green chili paste or as per taste.
- 1/4 tsp asafoetida
- salt to taste
- water to make the batter
- oil for cooking
Instructions
- Wash, peel and chop the pumpkin.
- Grate the pumpkin.
- In a mixing bowl add the grated pumpkin, oil, ginger paste, green chili paste, jaggery and salt.
- Mix them well with the hands. Keep aside for 5 minutes. The water will be released from the mixture.
- Now add the handvo flour and mix it well.
- Now add little by little water and make the batter. Cover and keep it aside for 15 minutes.
- Now grease and iron, aluminium or anodised tava (flat pan) with oil. Do not use a non stick pan. Pour a laddle ful of batter on tava and then wih the help of flat spatula spread it thin into circle.
- Cook the crepe on both sides till golden by applying oil.
- Remove in a plate and cut it into quarter pieces.
- Serve it hot with coriander chutney and ketchup.
Nutrition
Calories: 93kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.9mg
Palak Paratha (Spinach Flatbread)
A healthy paratha (flatbread) made from binding spinach puree with whole wheat flour.
Spinach is a green leafy vegetable. It is full of vitamins, antioxidants, and minerals and has an extremely high nutritional value. It is a good source of vitamins A, B2, C, and K, and also contains magnesium, manganese, folate, iron, calcium and potassium. It is low in fat.
I like the natural green color of the parathas. These are made frequently at my place.
Just take care while blanching the spinach. I like to put a pinch of turmeric and salt in the boiling water while blanching the spinach. Turmeric has the antiseptic property and is good when blanching the green leafy vegetables.
They can be enjoyed during breakfast with a cup of tea; or during lunch or dinner with any curry or soup. I also pack them for my son’s lunch box. Spread Jam, Nutella or cheese spread. They can be a good base for any wrap. I make palak aloo paneer wraps using them. I will post the recipe of the same soon. I have also posted the recipe for stuffed palak paneer paratha.
Palak Paratha
A very healthy paratha (flatbread) made by binding spinach puree with whole wheat flour.
Servings: 12 parathas
Calories: 164kcal
Ingredients
- 2 cups whole wheat flour If required then add 1/2 cup more flour.
- 500 g spinach clean and washed. when blanched and pureed will yield approx 1 cup of puree
- 2 tbsp ginger garlic and chilli paste
- 2 tbsp sesame seeds
- 5 tbsp oil use 1 tbsp while smoothening the dough
- 1/4 tsp turmeric powder
- 1 l water for blanching spinach
- oil for roasting the parathas
- whole wheat flour for dusting the parathas
- salt as per taste
- cold water for putting on blanched spinach
Instructions
- In a pot, boil the water. Add turmeric and salt to it.
- Now add the cleaned and washed spinach. Boil it for 2-3 minutes.
- Drain the spinach and run cold water over it. keep it aside to cool. Grind it into smooth paste in the grinder. It will give around 1 cup of puree.
- In a mixing bowl, add whole wheat flour, oil, ginger garlic and chili paste, sesame seeds, spinach puree. Mix them well.
- Knead into a smooth dough. Smoothen it with oil.Do not add extra water. Keep it covered aside for 20 minutes
- Now make balls from the dough. Flatten it and dust it with flour.
- Roll it into a circle of 2mm thickness.
- Roast it on a heated flat pan on medium heat.
- Flip it. Spread half tbsp oil on it.
- Flip it on other side and roast it till golden spots appear. Paratha is done. Similarly make other parathas.
- Parathas are ready to serve hot or cold.
Notes
Note: Do not boil the palak for more time. Immediately drain and run cold water over it to retain the bright green colour. While grinding the puree, drain excess water. Do not add water while kneading the dough. The water in the puree will be sufficient to knead it. Hence add the flour as per the puree.
Nutrition
Calories: 164kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 62mg | Potassium: 322mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3900IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 2.2mg
