Tuesday, July 8, 2014

Broccoli Tikka

Ingredients

1 lb broccoli-cut into medium florets with long stalk
5 cherry tomatoes,cut in halves
1 TBSP lemon juice
3/4 tsp ajwain/carom seeds
1 tsp red chilli powder
1 cup plain greek yogurt(or any hung yogurt)
1 tbsp cornflour
1 tbsp Ginger-Garlic paste
1 tsp tandoori masala
1 tsp sugar
salt

What you need to do

  1. Boil 6 cups of water with sugar and 2 tsp salt.
  2. Add the broccoli florets and boil for 2 mins.
  3. Drain and pat dry on a kitchen towel or napkin.
  4. Marinate the florets for 15 mins with lemon juice,ajwain,1/2 tsp chilli powder and 1 tsp salt.
  5. In a mixing bowl,add yogurt,cornflour,ginger-garlic paste,1/2 tsp chilli powder,3/4 tsp salt and tandoori masala.Add the florets and tomatoes. Cover and keep refrigerated until ready to grill (atleast 30 mins).
  6. Grill it on a grill or in oven.
  7. Preheat oven at 400 deg F and arrange the florets mixture on a grease cookie sheet and drizzle some oil on it.Bake for 10 mins.
  8. Serve steaming hot.



Low Calorie Eggless Whole Wheat Banana Chocolate Bread

Ingredients

1 1/2 C Whole Wheat Flour
1 TBSP Cocoa powder
4 overripe bananas,mashed
1/3 C white sugar
1/3 cup oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 cup raisins
1/4 cup walnuts,chopped
1 tsp pure vanilla extract
1/8 tsp all spice(optional)
1 TBSP rolled oats
2 TBSP Flax seeds

What you need to do

  • Grease a loaf pan (9"X 5") and set the oven to preheat at 350 deg F.
  • In a mixing bowl,add the mashed bananas,sugar,oil,vanilla extract and all spice.Combine well.
  • Sift all the dry ingredients-Wheat flour,cocoa,baking soda and baking powder.
  • In a bowl combine raisins,walnuts and 1 tsbp flax seeds.Add 1 tbsp of the dry ingredients to this all combine well.This will prevent the raisins and walnuts from sinking in the cake.
  • Add the dry ingredients in batches into the banana mixture.Fold gently.
  • Once done,add the raisin-walnut mix and give it a gentle fold.
  • Pour this batter in the loaf pan and give it a gentle tap to release all the air bubbles in the batter.
  • Sprinkle the rolled oats and remaining flax seeds on the top.
  • Bake at 350 deg F for 40 mins,or until the tooth pick comes out clean.
  • Cool it on a wire rack.Slice and serve.
  • Store the left over if any,in a air tight container.
  • Stays good refrigerated for a week and at room temperature for 3 days.

Variation
1.Substitute brown sugar for regular sugar.
2.Add chocolate chip instead of cocoa.
3.Bake muffins.This recipe makes 16 fast vanishing muffins.Bake at 350 deg F for 20 mins.