New Recipes
Paneer Rasgulla Kaju Masala
Rasgulla – They give us the picture of spongy sugar soaked delicacy from Bengal.
Today my son wanted to eat paneer subzi (curry made with cottage cheese). But I did not have any paneer at home and so thought of making paneer at home. I had skimmed milk so curdled it with curd. But the paneer came out crumbly. The only option then left was to make paneer bhurji from it or make some stuff parathas or koftas. Then I thought of making rasgullas from it. So I started the process. I took the crumbled paneer, washed it with plain cold water to remove the extra sourness from it and then kneaded it till soft and smooth and made round balls from it. Then what?? Again a new idea!! I thought let me use this soft balls in a spicy curry instead of making sweet since my son wanted to eat paneer curry. So I took the balls and boiled them in the boiling water for 7-8 minutes as we do it while making rasgullas. The result was super, spongy and soft rasgullas or the paneer balls. My husband wanted to eat kaju masala. (curry made with cashewnuts) and that gave me an idea of combining my soft rasgullas with the kaju masala. I made this fusion dish and the result was the perfect rich taste with silky gravy. The dash of saffron made it more nawabi (royal) or shahi.
And what else do you want when your experiment is a success. Husband happy, son happy and happy me.
I was not able to take pictures of the steps involved in making the soft rasgulla ( paneer balls), but I will soon post my recipe of the soft , smooth and spongy rasgullas.
The pictorial steps of making gravy are shown below.
So enjoy this very nice version of sour rasgulla in cashewnut gravy.
Paneer Rasgulla Kaju Masala
A nawabi (royal or shahi) curry made with cashewnuts and soft, spongy paneer rasgullas (boiled cottage cheese balls) with a dash of saffron in it.
Servings: 4 people
Calories: 491kcal
Ingredients
Paneer rasgullas
- 3 cup skimmed milk
- 1.5 cup curd skimmed (dahi ) yoghurt
- water for boiling and soaking
Gravy
- 3 medium onion boiled and ground into smooth paste
- 2 medium tomato boiled and ground into smooth paste
- 2 tbsp cashew nut soaked in warm water
- 1 tbsp poppy seed soaked in warm water along with cashew nuts
- 75 g cashew nut halved
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 2 tbsp kasuri methi dried fenugreek leaves
- 1/2 tsp turmeric powder
- 2 tsp red chili powder (kashmiri)
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp kitchen king masala
- 1 tsp garam masala
- 2 tbsp coriander chopped for garnishing
- saffron few strands used in gravy and for garnishing
- 1/4 cup milk
- 1/2 cup water
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- salt as per taste
Instructions
Paneer Rasgullas (Boiled Cottage Cheese Balls)
- Bring the milk to boil in the thick bottom pan. When it starts boling, lower the heat and add curd stirring continously. The milk will curdle. Stir it till the entire milk is curdled and the greenish whey is seperated. Drain it in the sieve or soft clean cloth. Wash it with plain water to remove the sourness. Squeeze out extra water and rest it for 30 minutes. The extra water will be removed. Now take crumbled mixture in a dish and knead it nicely for about 7-8 minutes. It will become smooth like a dough. Make small round balls from it and cover and boil them in the boiling water for 7-8 minutes. (around small 14 balls can be made) .They will increase in size. Just remove them and put them in salted water in a bowl for 20 minutes.
- Just see how soft, spongy they look.
Gravy
- Heat oil in a pan and roast the cashew nuts in them till golden brown.
- Remove in a plate and keep aside.
- In the same oil, add the bay leaf, cinnamon stick and cumin seeds
- When they crackle add the onion paste to it and cook for a minute. Then add the ginger garlic paste and cook for a minute.
- Add the tomato paste in it.
- Mix well and cook till the mixture thickens.
- Add all the spices (turmeric, coriander powder, cumin powder, red chili powder, garam masala and kitchen king masala)
- Mix them well . Make smooth paste of soaked cashewnuts and poppy seeds. Add this paste to the gravy.
- Mix well. The addition of the cashew paste will lighten the colour of the gravy.
- Add milk and mix well and cook for 5-7 minutes. (here instead of adding milk you can add cream) I skipped cream as I do not want to add the extra calories.
- Now crush the kasuri methi with your palms and add to the gravy . Mix and cook for a minute.
- Add the paneer rasgullas (boiled cottage cheese balls) and some roasted cashewnuts to it.
- Mix it well. Add the water to and let it simmer for 5 minutes on medium heat.
- Now add the strands of saffron and mix. The curry is ready to serve.
- Remove in a serving bowl. Add more roasted cashewnuts .Garnish with saffron strands and chopped coriander and serve it with the parathas. or roti, kulchas or naan
- "Hey honey , just take a bite and see." Said I. "Wow darling, the curry is tasty and the rasgullas are soft spongy and have absorbed the flavor of the gravy.", answered he. I am happy..
Notes
Notes: Do not discard this whey. Use it to knead dough or in soup or making rice or kadhi. It is very nutritious. I had use it to knead paratha dough. I serve them with the curry. The parathas turned out soft. While kneading the rasgulla dough, you can add salt, spicies of your choice, coriander to give the extra flavor to it. Add only a few roasted cashewnuts in the gravy while it is made. Serve the rest while serving. This will retain the crunchiness of the roasted cashews.
Nutrition
Calories: 491kcal | Carbohydrates: 40g | Protein: 25g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 454mg | Potassium: 1042mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1500IU | Vitamin C: 26.4mg | Calcium: 580mg | Iron: 5.9mg
Stuffed Tomatoes Tava Sabji
A north Indian style subzi made with paneer and tomatoes. In this recipe, the tomatoes are cut into half and the flesh is scooped. It is then stuffed with grated paneer mixture. The stuffed tomatoes are roasted on tava or pan or tandoor till they turn soft. They are then served with the tomato based spicy gravy. This dish is thus different from the regular Punjabi curries or gravies. The stuffed roasted tomatoes can also be served as appetizers or snacks in the party.
Stuffed Tomatoes Tava Sabji
A North Indian cuisine preparation made by stuffing tomatoes with paneer and served it with the tomato, onion and cashew gravy.
Servings: 3 people
Calories: 274kcal
Ingredients
Stuffed Tomatoes
- 2 medium tomato Cut into half and scoop the pulp
- 3 tbsp cottage cheese paneer grated (use 1 tbsp for stuffing and 1 for garnishing)
- 1 small potato boiled and mashed
- 1 tbsp coriander chopped
- 1/4 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tbsp oil for roasting tomtoes
- salt as per taste
Gravy
- 3 medium onion
- 2 medium tomato
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp cashew nut powder (around 5-6 cashews)
- 1 tsp garam masala
- 1 tsp coriander cumin powder
- 1 tsp red chili powder
- 2 tbsp oil
Instructions
Stuffed Tomatoes
- Cut the tomatoes into half and scoop the seeds and flesh from it.
- For the stuffing Mix cottage cheese (paneer), potatoes, coriander, garam masala, red chili powder and salt.
- Fill the scooped tomatoes with the prepared stuffing.
- Put it in the microwave safe bowl , sprinkle oil over it and cook at 450 power watt for 3 minutes. Alternately you can also shallow fry in a pan covered with lid on low flame. Keep them aside. You can also serve them as an appetizer or starter. Garnish them with the grated paneer.
Gravy
- Blanch tomatoes, remove its skin and grind them to smooth paste.
- Boil onions and grind them to a smooth paste.
- Heat oil in a pan. Add onion paste. Saute for few minutes and then add the ginger and garlic paste. Saute them for few more minutes.
- Add the tomato paste and cashew powder and then mix them well and cook for 5- 7 minutes.
- Add all the spices ( red chili powder, garam masala, coriander cumin powder and salt to taste). Mix them. Add one cup for fine consistency. Cook for 2 minutes. The gravy is ready.
- Take a microwave safe dish. Put roasted stuffed tomatoes in it. Pour the prepared gravy over it. Microwave it at 450 power watt for 2 minutes. Garnish with grated paneer and coriander leaves and serve. If using pan, then just warm the roasted stuffed tomatoes in it and then in the serving dish place the warmed tomatoes and pour gravy over it and garnish with grated paneer and coriander and serve.
- Serve it with paratha, papad and sliced onions.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 713mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 40.4mg | Calcium: 80mg | Iron: 2.7mg
Methi Malai Matar (Fenugreek And Peas Curry With Cream)
Methi Malai Matar – A mildly spiced vegetable curry made from fresh or frozen fenugreek leaves, green peas and cream.
Methi (Fenugreek Leaves) are bitter in taste and so everyone may not like them, however, this curry removes the bitterness of fenugreek leaves. It is also mild in taste and hence combines well with the other spicy curries. It is a popular North Indian Dish and is generally made during winters when fresh fenugreeek is available. The combination of methi and matar goes well. Methi malai mutter is mostly found in the restaurants serving North Indian (Punjabi) food. You will find this dish popular in the parties or marriages as it helps in balancing the platter with other spicy dishes.
The ingredients methi and peas are rich in nutrition and are found fresh in winters. Methi leaves help in improving haemoglobin levels in our body, maintaining sugar level for diabetic, aid digestion and improving eye sight. They are very beneficial post pregnancies and for nursing mothers. Peas are very good in proteins, folate, Iron , manganese, and are good source of fibre and vitamins.
The creamy texture of the dish is achieved by adding cream and cashewnuts to it. Onions help in giving sweetness to the dish.
Many people like to sprinkle salt over methi and then squeeze out excess water from it. The bitterness of the methi is removed by this process.
I have blanched the chopped methi leaves for two minutes with salt and a pinch of turmeric. Then drained it and poured cold water over it. This helps in cooking the methi and removing the bitterness from it. I also found that it helps in retaining the green colour of methi.
I did not want to add cream to it . To get the creamy texture I have used cashewnuts and along with it I have used skimmed milk powder. It gave me the same creamy texture but with less calories. I have just added a tablespoon of butter in it to get the buttery flavor. I have boiled onions, cashews and garlic together and then blended them. This gave me the smooth silky gravy.
I generally keep onions, cashews and garlic for boiling while I am chopping the fenugreeek leaves. In the other pan keep peas to boil. By the time the onions are about to done, I blanch the fenugreek leaves which takes only 2-3 minutes. Just cool the onions and then grind them to a smooth paste. By this time the peas should also be cooked.
I generally use fresh fenugreek leaves. But this time I could not get fresh fenugreek leaves (difficult to find them in Sydney), I have used the frozen ones. It gave me the same result.
I have also used some strands of saffron to give it more rich and ‘shahi’ aroma.
So to summarize, following are the steps:
- Chop, wash and blanch the methi leaves with salt and turmeric. Drain and run cold water over it.
- Boil onion, cashews and garlic together. Cool and grind it into smooth paste.
- Cook the methi malai matar.
The methi malai matar goes well with roti, naan, rice or puris.
At my house we like to have it with layered parathas (Parat Parathas) containing spices on it. The spices go well with mild gravy. I will soon update my parathas recipe.
Methi Malai Mutter
A mildy spiced, creamy , north indian dish made from fenugreeek leaves and green peas and Indian spices.
Servings: 4 people
Calories: 496kcal
Ingredients
- 5 medium onions chopped
- 2 cloves garlic
- 25 g cashew nuts
- 250 g fenugreek leaves (methi leaves) blanched and chopped. I have used the frozen fenugreek leaves and blanched them.
- 1/4 cup milk powder
- 1 tbsp butter
- 3 tbsp oil
- 1 bayleaf
- 3 cardamom
- 1 cinnamon stick one inch
- 1 tsp cumin seeds
- 1 tbsp coriander cumin powder
- 1 tsp kitchen king masala
- 2 tsp ginger garlic and chilli paste
- 1 tsp garam masala
- 100 g cottage cheese paneer (optional)
- 14 saffron strands
- salt as per taste
- water as required
Instructions
- In a pan boil chopped onions, cashewnuts and garlic. Just add the water till the onions are just covered. Boil it till the onion, cashewnuts and garlic softens and water is dried.
- Remove in a plate to get cool.
- Grind into a smooth paste and keep aside. The colour is dark as I have used red onions.
- In a pan heat oil. Add bay leaf, cinnamon stick, cardamon stick.
- Now add the ground onion paste. Saute it for 5 minutes.
- Add the coriander cumin seed powder and Kitchen King masala to it.Mix well.
- Now add milk powder and mix well. See that lumps are not formed. Stir well. ( If you do not want to add milk powder directly then just make a paste of it by adding little water and add to the sauted onion paste)
- Mix them well and saute it for 5 minutes
- Now add the blanched fenugreek leaves and cooked peas.
- Mix well and add ginger garlic and chilli paste and garam masala. Mix it well and saute for two minutes.
- Now add the cut paneer cubes to it. (adding paneer to the dish is optional).
- Add few strands of saffron (keep aside some for garnishing). Mix well and simmer for 5 minutes.
- Add the butter to it.
- Mix well and cook for 2 minutes
- Serve hot. Garnish with 2-3 saffron strands.
- Serve with parat paratha or roti, naan, or rice
Nutrition
Calories: 496kcal | Carbohydrates: 62g | Protein: 26g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 789mg | Fiber: 20g | Sugar: 13g | Vitamin A: 450IU | Vitamin C: 16.5mg | Calcium: 350mg | Iron: 23.4mg
Masoor Dalia Idli (Red lentil and whole cracked wheat steam cake)
Idli is a popular breakfast dish from South India. It is one of the healthiest breakfast. Generally, Idli is made from soaked, ground and fermented rice and urad dal mixture. The batter is to be fermented for 6-8 hours. My son is fond of them. He likes to take them in his lunch box. I usually give him once every week. Sometimes when you are short of time, preparing idli batter can be time-consuming. At such times you need to think something which can be done instantly. I generally prepare the instant rava (semolina) idlis. They are soft and have the same white colour and the batter does not have to be fermented. You can either add baking soda or fruit salt to the batter and prepare soft and fluffy idlis. I will post the recipe of instant rava idli soon.
I then got the idea of making the Idli with masoor dal and cracked wheat (dalia). I have mentioned in my recipe of Whole Masoor Dal the goodness of masoor or red lentil. Whole cracked wheat or dalia are very rich in fibre. It is broken wheat and not a flour and hence it retains the nutrition of whole wheat in it.It is good source of manganese also. It is an excellent source for people who want to lose weight. It helps in keeping the digestive tract healthy. You should have this valuable dalia at least once a week in your diet. It is a very good option for people who want to avoid rice.
The idlis taste good even the next day. I generally cut them into small pieces and temper them with oil, mustard seeds, cumin seeds, urad dal, sesame seeds, green chillis, curry leaves and chaat masala and serve them for breakfast. They taste yummy. You can give them to your kids in their lunch box too.
Masoor Dalia Idli (Red lentil and whole cracked wheat steam cake)
A healthy dish made from masoor dal ( red lentils) and dalia (cracked whole wheat). It is rich in protiens and fibre. It is the best option for those who want to avoid rice. It can be relished by all age groups.
Servings: 4 people
Calories: 506kcal
Ingredients
- 1 cup masoor dal split red lentils
- 1 cup cracked whole wheat Wheat Dalia or Fada
- 1/2 cup semolina sooji
- 1/3 cup urad dal split black gram
- 1 cup curd
- 2 tsp fruit salt plain eno
- water as required for making batter
- salt as per taste
- oil for greasing
Instructions
- Soak the masoor dal and urad dal for 2-3 hours together. Soak the cracked whole wheat in warm water for 20 minutes.
- Drain the soaked dal and grind them. Keep it little coarse.
- Add the soaked cracked whole wheat and semolina to it.
- Add the curd and salt. Mix and add water if required. The batter should be of dropping consistency . Be careful while adding water. Add gradually.
- Mix well and keep it aside for 15 minutes. In the meantime heat water in the steamer.
- Take a little batter in a small bowl.( Around of 8 idlis ). Now add 1/4 tsp of eno or fruit salt to it. Mix it well. The batter will start bubbling.
- Immediately pour it in the greased idli moulds and steam them in the steamer for about 12-15 minutes.
- Remove from the steamer and let it cool. Unmould them . Similary follow the procedure for making remaining idlis.
- Serve them hot with green coriander and coconut chutney.
- This image shows fluffy, soft and spongy idlis.
Notes
Notes: The curd should not be too sour. Do not add all the fruit salt at once. Just remove the batter in the other bowl for making around 8 idlis and add 1/4 tsp of eno per bowl. The water needed should be added gradually till you get the dropping consistency of the idli batter. If the batter has become too thin then add more semolina to it or gram flour.
Nutrition
Calories: 506kcal | Carbohydrates: 72g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 410mg | Potassium: 318mg | Fiber: 11g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 13.2mg | Calcium: 100mg | Iron: 3.1mg
Gobi Dhaba Style (Stir Fry Cauliflower Indian Roadside Style)
Dhaba – meaning roadside restaurant. Dhabas are usually found on the highways in India. This is a place where usually the truck drivers stop for food and rest. They have open sitting arrangements and generally have cots where one can sit and have food and also rest for sometime. They generally serve the local food of the area in which it is . The food is always freshly made. The food served is generally spicy and with little extra oil. Dhabas are mostly found in the Northern parts of India specially Punjab and Haryana. They are famous for their Punjabi recipes such as Sarson da saag, makki ki roti, Alo Gobi, Dal Tadka, Roti. They serve it with their popular Lassi. It is a big glass and goes well with oily and spicy food. Even in Gujarat we find dhabas serving Kathiawadi food such as Ringan no Odo (baigan bharta), sev tamatar, bajri na rotla, khichdi, lasaniya batata,etc accompanied with gujarati masala chaas. We can find dhabas in different parts of India serving their local specialities. Rajasthan Highway Dhabas serve their popular dish Dal baati and Churma. In Maharashtra, you will find the dhabas serving, misal pav, pithla, bharreli vaangi, thecha, bhakar (jowar rotis). You can explore different regional food when you travel on the highways in India. These food is lips-macking and simple with traditional flavors infused. You just have to forget your calorie count while enjoying these traditional dhaba flavors.
My mother in law often makes this dhaba style gobi and it is a big hit in our house. The family once had the dish on the dhaba and since then my mother in law cooks it. Everyone enjoys this dish. She serves it with hot parathas. It is such a bliss to have it. I have learnt the recipe from her and will share with you all.
As it is a dhaba style recipe, It is made with extra oil in it. It is made with the regular Indian spices available at home. The vegetables need to be chopped big. It is an easy, delicious and quick recipe.
It can be served with hot rotis, tandoori rotis, parathas, steemed rice or jeera rice.
Gobi Dhaba Style (Stir Fry Cauliflower Indian Roadside Style)
A simple, quick and delicious recipe made from Cauliflower in the traditional dhaba style.
Servings: 3 people
Calories: 376kcal
Ingredients
- 6 tbsp oil
- 1 big potato chopped in big cubes
- 200 g cauliflower florets. (Remove the florets from and cauliflower. Wash and drain them properly in clean water.)
- 1 medium green capsicum remove seeds and cut it into big 1 inch squares
- 1 tomato cut into big cubes
- 2 tbsp coriander chopped finely
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp red chilli powder I have used kashmiri red chilli powder. It gives nice red colour.
- 1 tbsp ginger garlic paste
- 1/4 tsp asafoetida
- salt as per taste
Instructions
- Heat oil in kadhai or big pan.
- Add the asafoetida, turmeric and potatoes to it. Stir them and cook them covered for 5-10 minutes or a little tender.
- Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
- Add the capsicum , cook covered for five minutes till tender. Do not overcook them. They should have the crunchiness in them.
- Add all the dry masalas ( red chili powder, coriander - cumin powder, garam masala ) and ginger garlic paste to it. Mix them well and cook for two minutes stirring in between.
- Now add the chopped tomatoes , mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.The oil will be seen seperating here. Add some chopped coriander.
- Gobi Dhaba Style is ready. Garnish with chopped coriander and serve it with roti, paratha, naan or rice.
Notes
Notes: The cauliflower florets need to be cleaned and washed properly. You can also just give them one boil in salted water if in hurry. The adjustment of the spices and oil can be made as per your choice. The vegetables are cooked step wise as cooking them altogether will make them soggy and mushy as each vegetable varies in cooking time. Potatoes take longer time to cook then cauliflower. Thus add the cauliflower to the potato once they are tender. Capsicum and tomatoes need not be overcooked. They should be crunchy.
Nutrition
Calories: 376kcal | Carbohydrates: 28g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Sodium: 74mg | Potassium: 867mg | Fiber: 12g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 111.4mg | Calcium: 130mg | Iron: 5.2mg
Eggless Wholewheat, Ragi (Finger Millet Or Red Millet) And Banana Bread
Whenever I go to the restaurant for a buffet breakfast, I am tempted to eat the banana bread they serve. This bread is super soft, moist and moreover packed with the goodness of banana. Many of us don’t like to consume banana in its original form and so this bread is an alternate way to eat bananas. I personally don’t eat bananas, but can happily enjoy the warm banana bread with a cup of hot tea. I just wanted to bake this bread at home.
I have tried baking it with eggs. The results of baking with eggs is always good. But I wanted to bake an eggless banana cake. I also wanted it to be healthy. I have used here whole wheat flour, the finger millet or red millet (ragi ) flour, honey, ripe bananas, milk powder, nuts and oil. The bananas tend to become sweeter once they are ripe and so I have not added extra sugar to it. I have used honey for extra sweetness. The quantity of banana depends on their size. Use three bananas if they are big in size or else use four bananas. But the bananas should be ripe. I have shown the pic of the bananas I have used. The skin of the bananas should have black spots. As I have used the finger millet flour, the bread is dark in colour. I have used milk powder to get the crumb like texture of bread.
If you do not have ragi you can try this cake with soya bean flour. You can also use entire whole wheat flour or all purpose flour to it.
This healthy banana cake is a good option for the kids lunch box. My son likes to apply nutella over it and enjoy it as a treat. It really tastes super delicious.
Here is the step by step recipe of this wonderful, delicious, healthy , super soft and moist banana bread.
Eggless Wholewheat, Ragi (Finger Millet Or Red Millet) And Banana Bread
A healthy and eggless bread with goodness of banana, whole wheat and ragi (finger millet or red millet)
Servings: 10 slices
Calories: 510kcal
Ingredients
- 1 cup whole wheat flour
- 0.5 cup finger millet flour red millet or ragi flour
- 0.5 cup milk powder
- 3 banana big and riped
- 0.5 cup oil any refined oil which does not have smell
- 2/3 cup honey
- 0.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 0.5 tsp nutmeg powder
- salt a pinch
- 0.5 cup dry nuts powdered (almonds and walnuts)
Instructions
- Take big ripe bananas as shown.
- Sift the whole wheat flour, ragi flour, cinnamon, nutmeg, salt, baking powder and baking soda. I sift them for 4-5 times.
- In a bowl mash the banana with the help of a masher till smooth and pulpy.
- Add honey and oil to it.
- Beat it till fluffy with the help of electric beater. You can also beat it with the help of hand beater. Beat it for a little more time if using hand beater.
- Add milk powder.
- Beat well.
- Now gradually add the sifted flour mix at a time .
- Mix well. Do not over mix it.
- Add the powdered dry nuts mix.
- Fold in gently.
- Pour the prepared batter in the greased and dusted bread pan. Tap the pan.
- Bake it in the preheated oven @ 180 deg celcius for 1 hour or till done. Insert the toothpick and check. If it comes out clean the bread is done. If not then bake for a little more till done.
- Remove from the oven. Cool for five minutes and unmould.
- Cut the loaf into pieces and serve warm.
- Banana bread is ready to serve.
Notes
The bananas should be nicely ripened The flour mixture is to be sifted for 4-5 times to get the soft bread. I have powdered the dry nuts . You can chop them , coat them with flour and use them in the bread.
Nutrition
Calories: 510kcal | Carbohydrates: 80g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 209mg | Potassium: 85mg | Fiber: 4g | Sugar: 61g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 1.1mg
Halwasan (A sweet made from cracked or broken wheat and splitted milk)
This Recipe has been contributed by Khyati Shah
Halwasan is the traditional Indian sweet from Khambhat (Cambay) area of Gujarat. It is made from cracked wheat, edible gum, sugar and split milk. It has a fudge like texture and is gooey. It is a healthy sweet dish.
Traditionally , Halwasan was made by soaking wheat, sun drying it and then grounding it coarsely.
But now a days we get the cracked wheat or dalia and it gives the same result.
Many people also use semolina instead of dalia or the combination of cracked wheat and semolina.
The process involves:
souring of milk
Caramelising the sugar
Roasting the wheat with the Soured milk and drying the mixture.
Here is the step by step method of the traditional and nutritious halwasan.
Halwasan (A sweet made from cracked or broken wheat )
A traditional and nutritional sweet dish from Khambhat in Gujarat, India
Servings: 35 pieces
Calories: 633kcal
Ingredients
- 1 litre milk
- 1/2 lemon juice or 2 tbsp curd
- 225 g sugar
- 2 tsp edible gum powdered gundar
- 4 tbsp clarified butter ghee
- 4 tbsp cracked wheat whole wheat rava or dalia
- 1/2 tsp cardamon powder
- 1/2 tsp nutmeg powder
- 1 tbsp chia seed magajtari for garnishing
Instructions
- souring the milk (splitting the milk): Boil the milk. Reduce the flame and add lemon juice or curd stirring continuously till the milk curdles and separates.
- Caramelising sugar: Take sugar in a pan. Heat the pan and melt the sugar on medium heat. Remove from the heat when it becomes little brown.
- Roasting the wheat rava: In another pan heat the ghee and add the wheat rava to it and roast it till golden. Add the powdered edible gum to it and roast it . Add the cardamon and nutmeg powder to it.
- Add the splitted milk mixture and caramelised sugar to it.
- Cook on medium heat till the water is dried. Stir in between.
- When all the water is dried, the mixture will come together as shown.
- Remove the prepared mava in a plate. Grease your palms and take a small ball and flat it in a circle. Garnish with chia seeds. Halwasan is ready to serve.
Nutrition
Calories: 633kcal | Carbohydrates: 103g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 16mg | Potassium: 262mg | Fiber: 16g | Sugar: 58g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 210mg | Iron: 1.6mg
Moong Dal Paratha (Yellow Split Moong Dal Flat Bread)
Parathas are a good option for starting the day with a healthy breakfast. There are many different kinds of parathas such as Palak paratha, beet root paratha, methi paratha (methi dhebra), matar paratha, dhoodhi paratha, cabbage paratha, jowar paratha and many more. They can be made from different flours. The flours is combined with different vegetables or pulses and made into dough. Parathas are rolled from the kneaded dough and then roasted on a flat pan with oil, ghee or butter. They can be served with soup, tea or curry of our choice. Or just spread a little of nutella or jam and just roll them and pack them for your kids lunch box.
I started making moong dal parathas since my son started his pre school. He was given lunch box menu for the whole month and one item in that menu was the moong dal paratha. So I have started making them since then. They are now made on a regular basis in our home.
The benefits of moong dal are many: It is good source of protein and dietary fiber. It is low in fat and rich in potassium ,calcium and B complex vitamins. It is easy to digest and not like other pulses which are heavy for digestion. It cooks quickly.
They are a good option for fussy kids who do not want to eat the dal. They are toddler friendly too.
Moong Dal Paratha can be made into two ways.
- Stuff the cooked moong dal along with the spices in the rolled flour sheet. Roll it into paratha and roast and cook on a flat pan with oil, ghee or butter.
- Knead the cooked moong dal along with the spices and flour into the dough. Roll it into the paratha and roast and cook it on a flat pan with oil, ghee or butter
I am sharing with you the second way of making the moong dal parathas. As we are kneading the flour with the cooked dal , the parathas come out soft. They stay soft even on the next day.
These healthy parathas go well with plain curd, raita, dry garlic chutney ,batata ni sukhi bhaji , or any vegetable curry.
They are ideal while travelling. Just carry them and you can have them with the masala chai.
Moong Dal Paratha (Yellow Split Moong Dal Flat Bread)
A very soft, tasty and healthy parathas packed with the benefits of moong dal.
Servings: 15 parathas
Calories: 88kcal
Ingredients
- 1 cup split moong dal boiled and mashed
- 1 cup whole wheat flour
- 1/4 cup mint leaves chopped
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 green chili finely chopped
- 4 tbsp oil
- 1 tbsp sesame seeds
- 2 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp chat masala
- 1 tsp dry mango powder (amchur)
- 1 tsp cumin powder (roasted)
- salt as per taste
- oil for roasting the parathas
- extra flour for dusting the parathas while rolling them.
Instructions
- In a bowl take the boiled and mashed moong dal. Add all the spices ( turmeric powder, asafoetida, red chili powder, garam masala powder, chat masala powder, dry mango or amchur powder, cumin powder and salt), sesame seeds, ginger garlic paste and oil.
- Add the wheat flour and chopped mint leaves and chopped green chili. Mix well.
- Knead the dough. The dough will be kneaded with the boiled moong dal. No water is needed. Rest it for 5 minutes.
- Take a ball and flatten it. Dust it with the flour and roll it into a circle.
- Roast the paratha on the heated flat pan.
- Flip it on the other side and apply oil.
- Roast it on both the sides till golden spots appear. Similary make the other parathas.
- The parathas are ready to serve.
Notes
Generally the dough of the parathas is kneaded without adding water. The moisture in the moong dal helps in binding the dough while kneading. However, if you feel the dough is dry then use very little water or curd for kneading into soft dough.
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 1080mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.9mg
Whole Wheat Braided Bread
In my recipe for whole wheat bread , I divided the dough in two parts. I used the first part for making the bread loaf. The other part I further divided it into two parts to make whole wheat nutella flower bread and braided bread. This is the recipe for braided bread. You can either use the entire dough for making one big braided bread or you can divide it into multiple parts and make braided bread of different sizes. The small size braided bread shown here look really elegant and are the best party pick ups. They can be used as a starter and served oven fresh in your parties. These small braided breads are easy to carry and can be a good option for picnic or pot luck. You can make them a day in advance and then serve them warm. I have sprinkled some flax seeds over them. You can top it with any seeds of your choice or any dry or fresh herbs.
Enjoy making and baking it. Serve it to your near and dear ones and you will be appreciated for the efforts you have put in.
Whole Wheat Braided Bread
A designed braided bread. They can be enjoyed with butter and dips.
Servings: 4 people
Calories: 642kcal
Ingredients
- 4 cups whole wheat flour Use 3.5 cups for kneading and 0.5 cups for dusting and further addition of dough if required for kneading.
- 2 tbsp milk powder
- 1 tsp salt
- 4 tsp instant dry yeast (two sachet of 7 gm)
- 1 tbsp sugar
- 1 cup water (luke warm)
- 3/4 cup milk lukewarm
- 4 tbsp oil and little more for greasing dough
- 1 tbsp butter brushing the braided bread
- 1 tbsp extra milk brushing the braided bread
- 1 tbsp flax seeds sprinkling on the braided bread
Instructions
- After the second proving as mentioned in the recipe for whole wheat bread, take the flour and roll it in the shape of a log.( If you want to use the entire dough in making one braided loaf then use the entire dough for the procedure . If you want to make it in small portions then divide the dough into the numbers you want and then follow the procedure below for making braids. )
- Now make three parts from the dough and roll them as shown.
- Start making braids. Pinch one end together. Now first overlap the left side roll on the middle dough. Then the place the right roll over the left overlapped roll. Now take the middle roll on left side and bring it up for overlapping the right roll. take the left roll and overlap on the middle roll and continue further this way making the braids.
- Once the braids are done, Pinch the other ends together. Place it for second proving for 45 minutes.
- The bread is risen after the proving. Sprinkle the flax seeds over them and brush it with milk.
- Bake it in preheated oven for 20 min at 200 C
- Brush it with butter and serve.
Nutrition
Calories: 642kcal | Carbohydrates: 95g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 649mg | Potassium: 604mg | Fiber: 15g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 5mg
Whole Wheat Pesto Garlic Bread
Garlic Bread..
The perfect starter or snack which goes well with any soup, coffer, juice or mocktail.
The recipe uses basil pesto and whole wheat bread. My son wanted to eat garlic bread – I was planning to make the basil pesto – and so got the idea of baking the pesto garlic bread with home made bread. Every one at the home enjoyed the freshly baked whole wheat pesto garlic bread.
The recipe has two steps:
preparing pesto garlic spread
applying the spread on bread and baking it.
I have made fresh basil pesto. But you can make it earlier and it can be refrigerated for a week or can be frozen for further use. If the pesto is ready you can make the garlic pesto bread whenever you want. It goes well with the Italian cuisine.
I have already shared the method of basil pesto and whole wheat bread.
If the basil pesto is ready then just mix cheese, butter and seasoning in it. Apply this to the slices of bread and just pop it in oven and bake it till crisp. Serve it with ketchup.
You can use the bread of your choice.
Whole Wheat Pesto Garlic Bread
A crisp and cheesy bread with goodness of basil pesto and garlic.
Servings: 3 people
Calories: 733kcal
Ingredients
- 1 cup basil pesto can check my basil pesto recipe
- 12 slices whole wheat bread I have used whole wheat bread. you can use the bread of your choice.
- 50 gm mozarella cheese
- 25 gm butter I have used less as basil pesto also has oil in it. But if you want to use more you can.
- 1 tbsp garlic paste
- 1 tsp black pepper powder
- salt as per taste
Instructions
- Take basil pesto in the bowl.
- Add the mozarella cheese and garlic paste to it.
- Add the butter to it. Mix it well.
- Cut the bread slices as per your choice.
- Apply the pesto garlic spread on the bread.
- Bake it in a preheated oven for 7-8 minutes or till cheese melts and bread is crispy at 250 C. ( the baking time varies from oven to oven)
- Whole wheat pesto garlic bread are ready.
- Serve them hot.
Nutrition
Calories: 733kcal | Carbohydrates: 44g | Protein: 28g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 63mg | Sodium: 1117mg | Potassium: 361mg | Fiber: 5g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 8.3mg | Calcium: 720mg | Iron: 4.7mg
