Friday, July 25, 2014

Irresistible Eggless Whole Wheat Oatmeal Cookies

Ingredients

3/4 cup whole wheat flour(see note)
1/2 cup instant oats
1/4 cup butter,melted
1/4 cup sugar
1/4 tsp powdered cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1-2 tbsp milk

What you need to do

  • Sift the whole wheat flour,baking soda,cinnamon and baking soda.Add the oats.
  • In a large bowl,cream the butter and sugar.
  • Slowly fold in the flour mixture the creamed butter.
  • Add the milk as required so that the mixture comes together and can be rolled in ball.
  • Take 1 tbsp of the mixture and roll it between your palms to make a ball and slightly flatten it.
  • Place the balls on a cookie sheet lined with parchment paper.
  • Bake in a preheated oven at 350 deg F for 18-20 mins.
  • Let it cool for atleast 15 mins before you handle it for either serving or storing.
Note:
  • I have used Indian atta to make these cookies.
  • Cooking time will vary as per the thickness of the cookies.

Variation:
  • Add chocolate chips  to the cookies to make them instant hit among kids.
  • We like it with nuts and raisins too.
  • You can replace whole wheat flour with plain flour for lighter cookies.
Makes 12-14 cookies




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.



Homemade Pasta sauce

Ingredients

1 lb red ripe tomatoes,blanched and pureed
15 fresh basil leaves,chopped
4 tbsp extra virgin olive oil
2 tbsp Italian seasoning
1 1/2 tbsp pepper
8 garlic cloves, crushed
1 tbsp tomato paste (substitute:2 tbsp ketchup)
1 tsp crushed red pepper(optional)
salt

What you need to do

  1. In a heavy bottom pan.add oil.When hot drop in the crushed garlic cloves.
  2. After a min,add the basil leaves.Let them cook for 30 secs.
  3. Pour in the puree d tomatoes.
  4. Place the lid and let the sauce simmer for 10 mins.
  5. Add in the pepper,seasoning,salt,red pepper and tomato paste.Simmer covered for 10 more minutes.
  6. Cool and store refrigerated in sterilize glass bottle.Stay good for a month.

Low Calories Szechwan Baby Corn

Ingredients

1 15 oz canned Baby corn
2 1/2 TBSP Ginger Garlic paste
4 dry red chillies,stems removed
1 cup Mix peppers-red,yellow,green and orange,cut into 1" pieces
1 small red onion,cut into 4 pieces-layers separated
1 Maggi Vegetable Bouillon cube
2 TBSP soya sauce
2 tsp vinegar
3 TBSP Ketchup
a pinch ajinomoto
1/2 tsp Kashmiri Chilli powder
3/4 cup water
1 1/2 tbsp cornflour dissolved in 1/2 cup water
salt

For garnishing
2 tbsp green onion
1 tbsp finely chopped cilantro


What you need to do

  1. Cut the baby corns lengthwise if they are thick,else leave whole.
  2. Add bouillon cube,ginger garlic paste,red chillies to water and bring it to one boil.
  3. Add the baby corns and simmer for 5 mins.
  4. Add the soya sauce,ketchup,vinegar,ajinomoto and kashmiri chilli powder to the cornflour water mixture.
  5. Add this mixture to the baby corns in water.Also add the onion and peppers.
  6. Cook till the sauce thickens and coats the baby corns.
  7. Check for salt and adjust as per liking.
  8. Garnish with cilantro and green onion.
  9. Serve hot with fried rice or noodles.


Low Calorie Eggless Whole Wheat Banana 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
  1. Grease a loaf pan (9"X 5") and set the oven to preheat at 350 deg F.
  2. In a mixing bowl,add the mashed bananas,sugar,oil,vanilla extract and all spice.Combine well.
  3. Sift all the dry ingredients-Wheat flour,cocoa,baking soda and baking powder.
  4. 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.
  5. Add the dry ingredients in batches into the banana mixture.Fold gently.
  6. Once done,add the raisin-walnut mix and give it a gentle fold.
  7. Pour this batter in the loaf pan and give it a gentle tap to release all the air bubbles in the batter.
  8. Sprinkle the rolled oats and remaining flax seeds on the top.
  9. Bake at 350 deg F for 40 mins,or until the tooth pick comes out clean.
  10. Cool it on a wire rack.Slice and serve.
  11. Store the left over if any,in a air tight container.
  12. 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.