Soya Koftas Pulao - with leftover rice

Leftover rice converted into a delicious and protein rich pulao - try this for sure if you are a Nutrela fan. You can deep fry the koftas or use an appe pan (please see my other 'no fry' recipes) for a healthier version.

Ingredients (serves 2)

For the koftas (makes about 8)
1/2 cup Nutrela granules
1/2 cup water
2 tablespoons whole wheat flour
1 tablespoon besan
2 tbsps chopped onion
1 green chilli chopped
1/2 tsp haldi
1/4 tsp grated garlic
Salt to taste
Oil to fry

For the pulao
2 cups leftover cooked rice
1/4 cup peanuts
1 small onion, finely sliced
2 tablespoons oil
1 bay leaf
1 teaspoon garam masala powder
1/2 tsp haldi
Salt to taste
1 green chilli,chopped
Lemon slices to serve
Chopped coriander, to garnish


1. For the koftas, microwave the granules with the water for one minute. When cool , add all the remaining ingredients.
2. In a kadhai, heat oil for frying the koftas (or you can use an appe pan for no fry koftas - my personal version)
3. Shape the mixture into one inch round balls and deep fry till golden brown in colour
4. In another pan, heat the oil for the rice. Add the bayleaf and peanuts. When crisp and fried, add the the onion and fry till brown. Add all the remaining ingredients and toss well.
5. Serve hot, garnished with lemon wedges, coriander

 

Baked Gujiya

With Holi just around the corner, it was an easy decision to make this all time favourite festival treat-only this time I tried a baked version , which turned out just as delicious. Most traditional recipes use mawa/khoya in the filling, which I skip for a lower calorie version. The filling is a simple coconut powder and sugar mixture. I personally like the dry gujiya instead of the sugar syrup soaked one- easier to make and store as well. Try this recipe for a healthy and easy favourite

Ingredients (makes 16)

For the dough
2 cups maida
3 tablespoons ghee
pinch of salt
2/3 cup water

For the filling
1 cup powdered sugar
1 cup dessicated coconut/coconut powder
3 tablespoons sooji
2 tablespoons ghee
1/2 teaspoon elaichi powder
2 tablespoons chironji seeds
1/4 cup raisins

1. Preheat oven to 200 degrees
2. For the dough, melt the ghee and add to the maida. Rub the ghee in the maida with the salt , then add the water little at a time - knead into a tight dough (like poori atta) This quantity of water sufficed, still do not add it all together - you do not want a sticky dough
3. Cover the dough and let is rest while the filling is prepared

4. For the filling, heat the ghee,sooji and coconut in a thick bottomed pan. Roast till the mixture is golden brown and then remove from the flame. Let it cool. When cool add all the remaining ingredients
5. Divide the dough into 16 equal portions and make into balls. Roll out each ball into a thin chappati.
Place about 2 tablespoons of the mixture on one half- leaving 1/2cm from the edge of the chappati.
To seal the gujiya, take about one tablespoon of maida and add a little water to make a thick paste - almost like fevicol. Smear this along the bottom half of the chappati, then fold the top half over the mixture and press the edges together. Keeping the folded chappati on the work surface, roll up the edges and seal completely.

6. Line the gujiyas on a baking tray lined with baking paper. Leave an inch between the gujiyas as they will rise during baking
7. Bake for 18-20 minutes on the middle rack till golden brown and crisp on the outside.Remove from the oven
8. When the gujiyas are still hot, brush with a little ghee. I had some of the filling mixture leftover which I brushed over the ghee - to add a sweeter taste to the crust
9. Cool and store.

Happy Holi to everyone !

No Fry Zucchini Koftas

My love for the appe-pan continues. It has introduced me to a new world of hassle free, oil-free cooking. Bored of the regular lauki koftas? then try these dumplings for a change!

Ingredients

For the kofta
1 large zucchini grated, about two cups
1/2 cup paneer crumbled
2 tablespoons besan
Salt to taste
1/2 teaspoon haldi
1 chopped green chilli
1 teaspoon ginger garlic paste
8-10 raisins (optional)
Few drops oil- to grease the appe pan

For the gravy
2 tablespoons oil
2 onions
1 inch ginger piece
1 teaspoon chopped garlic
1 teaspoon red chilli powder
2 teaspoons garam masala powder
1 teaspoon jeera
1 tejpata
3 tomatoes
1 cup water
Salt to taste

To garnish
Cream- optional
Chopped coriander
Kasuri methi

1. Mix all the ingredients for the kofta. Keep aside for ten minutes till the zucchini leaves water
2. Meanwhile on a medium flame pre heat the appe pan
3. Shape into balls and place into lightly greased appe pan moulds

4. Cover and cook for five minutes. Then using a toothick or a small patula flip the koftas over
5. Cook for a few minutes on the other side till brown. Repeat with next batch of koftas
6.For the gravy, grind together onion ginger and garlic into a paste.
8. Heat oil. Add tejpata and jeera. After a few seconds add the onion paste and fry on a medium flame till brown.
9. Puree the tomatoes and add. Keep cooking till the mixture dries and leaves Oil on the sides
10. Add all the masalas and fry for two minutes
11. Add the water and bring to boil. Some prefer a slight sweet taste
To kofta gravy for which you can add 2 pinches of sugar
12. Turn off the gas
13. Pour gravy in a bowl. Place koftas in it
14. Garnish as desired
15. Serve hot.

Oats and Raisins chocolate cookies

Trying to cut out all forms of wheat flour from my diet, I came across this super easy recipe here .http://www.veganricha.com/2016/11/banana-oatmeal-cookies.html
Adapted it to churn out a batch of delightful cookies, perfect with a Sunday morning cuppa!

Ingredients (makes about ten cookies)

1 ripe banana, mashed
1 cup oats
1/2 cup ground almonds
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1/4 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 tablespoons cocoa powder
1 tablespoon cornflour( or maida)
20-25 raisins

1. Preheat oven to 180 degrees
2. This is a one bowl recipes. Just put all the ingredients together in a bowl and mix well untill combined
3. Lightly grease your palms and shape into 2 inch cookies. Place on a butter paper lined tray , about an inch apart

4. Bake on the center rack for 15-20 minutes till cooked and crisp.
5. Cool and store in an airtight container

No Fry Cheese Corn and Rocket Balls

Continuing my love for the appe pan , this recipe is a low cal version of an time favourite vegetarian appetiser . The rocket leaves added an extra twist of flavour ,paired perfectly with the cheese.
Served with a fresh tomato salsa

Ingredients (makes roughly 15 balls)

2 cups boiled fresh corn kernels
1 slice of whole wheat bread
1 cup grated cheese (reduce for a lower calorie version)
3/4 cup chopped rocket leaves
1 teaspoon fresh black pepper
Salt to taste
1 chopped green chilli
2-3 tablespoons cornflour
Few drops oil to grease the pan

1. Pulse the corn in the blender into a roughly ground paste

2. In the dry blender, break the bread into big pieces and grind into fine breadcrumbs
3. Mix all the ingredients in a bowl
4. Place the pan on high flame to pre-heat
5. Grease your palms with oil and shape the dough into round balls, size of the appe pan moulds
6. Once the pan is hot, reduce the flame to slow -lightly grease the moulds and place the balls in the individual moulds.

7. Once the lower side is browned, flip over and brown the other side
8. Serve hot, with ketchup or salsa

Zucchini Chocolate cake - no sugar, no flour

The inspiration for this recipe is all the almonds I received during Diwali  ,that have  been sitting in my fridge ever since as I am not a fan of raw almonds .I came across this recipe that uses almond flour http://thehealthyfoodie.com/paleo-zucchini-chocolate-cake/ . I tweaked it around to basically eliminate all the ingredients that I did not have , but the result was a really moist delicious cake - with zucchini! The frosting is optional as the cake was delicious enough - you can use any frosting recipe that you like, I went with my standard favourite one

Ingredients ( makes two 6 inch cakes)

1 1/2 cup almond flour  ( raw almonds powdered into a fluffy powder using the dry grinder  )
1 1/2 tsp baking soda
1/2 cup cocoa powder
3 eggs
a pinch of salt
1 teaspoon vanilla essence
3/4 cup oil
1/2 cup date paste ( roughly 12 pitted dates soaked for about an hour in 1/2 cup warm water and then churned into a paste in the dry grinder/food processor)
1/2 cup honey
1 cup grated zucchini

For the soaking syrup
1/2 cup water
3 tablespoons honey/jaggery

For the frosting
250 gms cooking chocolate
1/2 cup milk
1/4 cup light cooking cream like amul

1. Pre heat oven to 180 degrees
2. Beat the eggs for 2-3 minutes. Add the oil , vanilla essence, honey and the date paste and beat again for a minute
3. Mix all the dry ingredients together in another bowl and add this mixture to the liquid egg mixture
Beat for another minute
4. Next add in the zucchini and beat till its folded in
5. Spread the batter divided into greased two tins ( roughly 6 inches) and bake in the center rack of the oven for roughly 3 minutes, till a toothpick inserted comes clean
6. Cool the cakes
7. Make the soaking syrup by dissolving the honey in the water
8. Use the soaking syrup to soak both cakes - just pour gently using a spoon over the top
9. For the frosting, heat the chocolate in a double boiler, whisk in the cream and the milk and pour over the cake tops
10. Chill and serve

No Fry Broccoli Manchurian

I was recently introduced to the joys of guilt free cooking with an 'Appe pan' . It might be known by some other name in traditional South Indian homes but it is basically a shallow pan with round cup like holes to pour idli like batter into . Basically, the new non stick ones allow me to use it is an air-fryer , can be used to make any vadas (including dahi wada) . So decided to experiment with manchurian today, opted for a health on health version with broccoli

Ingredients ( makes roughly 12 pieces)

For the balls
1 medium broccoli , minced in a food processor or a dry grinder
1/2 medium cauliflower, minced
1 teaspoon grated ginger
1 teaspoon grated garlic
Salt to taste
3 tablespoons cornflour
few drops of oil , to grease the pan

For the sauce
1 medium onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped garlic
2-3 green chillies finely chopped
2 tablespoons dark soya sauce
1 tablespoon vinegar
2 tablespoon tomato ketchup
1 teaspoon white pepper powder
1 teaspoon salt
1 tablespoon oil

1. Place the appe pan to heat on a medium flame

2. Mix all the ingredients for the manchurian balls. Shape into balls. Place into each mould when the pan is hot, lightly grease the pan . Cover with a lid. Turn the flame to low

3. After 4-5 minutes , flip them over and cover with a lid again. Cook for another 4-5 minutes
Repeat for the second batch. Keep aside
4. For the gravy, heat the oil . Saute the onion, ginger, garlic on high heat till the onion is lightly browned. Add all the sauces and toss in the cooked balls taking care to handle them carefully so as to not break them
For a manchurian gravy , add about two tablespoons of cornflour dissolved in two cups of water and bring to a boil.

Serve hot with fried rice or noodles or as an appetizer- guilt free eating!

Black Tea infused Chocolate Pots

Inspired by this recipe http://gourmandeinthekitchen.com/2014/earl-grey-chocolate-pots-de-creme-recipe/ and some wonderful Black Tea from Sri Lanka

Ingredients (makes 8 small ramekins)

1 cup milk (full cream preferably)

1 black tea/earl grey tea bag  

2 large egg yolks

3 Tablespoons powdered sugar

1/8 teaspoon sea salt

120g cooking chocolate (at least 70%), finely chopped

1 teaspoon vanilla essence

Chocolate shavings, to garnish

1. Pre-heat oven to 180 degrees

2. In a pan, bring the milk to a boil and turn off the gas. Turn off the gas and add the tea bag to the milk. Leave for 3-4 minutes till the tea is infused and remove (make sure to squeeze out the tea bag into the milk before removing from the milk)

3. In another bowl beat the sugar and egg yolks for 3-4  minutes till thickened

4. Add the chocolate to the milk and whisk.

5. Add the egg mixture, vanilla essence and salt and whisk all together to get a smooth batter

6. Divide equally among ramekins till the ramekin is filled slightly below the rim (this pudding does not rise much so no worries of batter spilling out ) In case you do not have ramekins use any heavy ceramic baking bowl

7. Line the ramekins in the baking try baking pan. Pour water into the tray so that atleast one fourth of the ramekins are covered with water (depends on the size of the ramekins and the depth of the tray but do not cover more more than half the ramekin height)
8. Bake for 25 minutes
9. Remove from oven and chill for atleast two hours before serving
10. Garnish with chocolate shavings

Roasted Zucchini Hummus

Hummus is my all time favourite go-to snack, any time of the day! I have always tried to make it from scratch, with freshly ground sesame paste, the result is however not as creamy in texture as the one available in restaurants. So I was inspired to buy a jar of tahini paste and I noted the difference immediately! To experiment with the tahini paste, I discovered various recipes for dips that use zucchini/aubergine and tahini. This version was a delight, and is a perfect accompaniment to lavash or pita bread. Serve cold, with pickled vegetables as a delicious mezze.

Ingredients

1 medium zucchini
2 cloves garlic
juice of one lemon
3 tablespoons tahini paste
1/2 cup hung curd/greek yoghurt
1 green chilli
Salt to taste


1. Preheat oven to 200 degree celcius
2. Wrap the zucchini in a foil and bake on the center rack for about twenty minutes till you can prick easily with a fork. Some recipes grill the zucchini slices on a pan with olive oil instead of oven baking, that will do as well
3. Remove the foil and let the zucchini cool
4. Cut into big pieces and blend into a coarse pulp in the food processor along with the garlic and the chilli ( I used the regular blender of my mixie) . You will notice a fair amount of liquid after the zucchini is blended, this can be removed with a spoon to get a thick creamy dip
5. Whisk in the lemon juice, tahini and the curd
6. Garnish with olive oil and chilli flakes. Chill and serve with pita/lavash

Turai ke chilke ki chutney

Back to the blog after a long hiatus!
I was served this chutney by a friend and I was so surprised when I learnt that the chutney was made from the peels of turai (ridge courd) ! It is apparently a common feature in a lot of South Indian homes. So the next time that you make turai do not throw the peels away. Wash and blend with other chutney regular ingredients and you have a side dish worth showing off!
When you peel the turai, you can discard the thin,pointed peel of the outer sharp edges and keep the softer inner peels. You can also add fresh coconut or roasted chana dal for variation.

Ingredients

Peels of two medium sized turais
1 garlic clove
1 small onion
3-4 green chillies
Few sprigs coriander (optional)
Salt
1/2 teaspoon sugar
Juice of one lemon

Mix all the ingredients together in the blender and blend into a fine paste. Since I used the dry blender I did not add any water. You can optionally add a tempering with oil,curry patta and mustard seeeds

Eggless Caramel Bread Pudding

Caramel Custard is a universal favourite,although hard to substitute the taste with an eggless version.
I came across this interesting recipe on http://www.vegrecipesofindia.com/eggless-caramel-bread-pudding-recipe/ . The recipe is beautifully explained with several cooking options. I tried the pressure coooker version and served it cold with icecream. I think this can be tried with one ripe banana mashed and added to the bread mixture for a caramel banana pudding. Or maybe even mango pulp.
Will definitely try my mango version soon. Till then, this is the recipe I followed.

Ingredients (serves 6)

375 ml milk (regular toned milk, the original calls for whole milk)
1 tablespoon cornflour/custard powder
4 tablespoons sugar
6 slices regular brown bread
2 tablespoons butter
1 teaspoon vanilla essence
1/4 cup crushed walnuts

For the caramel
2 tablespoons sugar
1 tablespoon water

1. Powder the bread into crumbs using a dry grinder

2. Mix the milk, sugar and cornflour and bring to a boil in a heavy bottomed pan
3. Add the bread crumbs to the mixture along with the butter,walnuts and the vanilla essence

4. Let this mixture cool. For the caramel ,heat a cake tin on the gas flame with the sugar and water (I used the small cake tin about 5 inches in diameter). Leave the gas on low flame till the sugar turns into caramel. Quickly turn off the gas and swirl the caramel around to cover the sides of the dish

5. Set up your double boiler - could be a cooker with a stand at the bottom to place the cake tin OR
a regular boiling pot with a tight lid. The arrangement should be filled with water just touching the base of your tin which will be placed above a stand ( I used my steel grater as the stand)

6. Cover tight and steam for about twenty minutes. If using a cooker, ensure you remove the whistle before covering the lid
7. When cooked, cool and invert onto a tray
8. Serve with ice cream or caramel sauce .

Oats and sprouts crust Pizza

Recipe inspired and adapted from
http://www.veganricha.com/2012/10/mung-bean-sprout-spinach-crust-pizza.html
I love the nutty flavour and texture of oats for making cheela (pancake) , so this twist was tempting to try. The final result was delicious given that some very fussy eaters loved it. The baking was tricky as in the first attempt the crust stuck tight to the paper. For the second attempt I greased the paper with olive oil before baking and it was easier to peel the paper, just had to wait for it to cool. Use a good quality parchment paper or a non stick baking tray (which I need to invest in shortly too ). For the toppings use any soft vegetables like peppers,onions. The tang of the sundried tomaotes and the goat's cheese complimented the base perfectly. A super healthy breakfast option


Ingredients (makes 3 pizza medium crusts)

For the crust
1 cup roasted oats
1 cup mixed sprouts
1 tsp chilli flakes
2 garlic cloves
1 cup water
1 tablespoon besan
Salt to taste
Chopped fresh herbs( chives/basil)

Olive oil for greasing

For the topping
Chopped bell peppers /onions
Sundried tomatoes/ fresh tomatoes
Crumbled goat's cheese/ feta

1. Grind all the ingredients of the crust into a chunky paste. It should be a thick batter (as shown)

2. Pre-heat oven to 180 degrees
3. Spread a dollop of batter into a palm size circle, about 1/2 cm thick on a greased parchment lined sheet.

4. Bake for 10-15 minutes on the center rack till the crust dries up and feels firm, slightly brown on the edges
5. Remove from oven, add the vegetables and back again on the top rack till the base gets brown and crisp and the vegetables are cooked ( about ten minutes). Cool slightly and remove from parchment paper
6. Crumble goat's cheese/feta cheese/grated paneer. Serve warm.

Raw banana in curd and coconut gravy

I first tried this dish at a Malayali wedding and simply loved it. It was a wedding sadhya so I got to taste an authentic version with steaming hot rice (eaten with hands..the real deal!) Picked up the recipe from my favourite Kerala cook book and voila! Pure comfort food. You can use regular oil for the tempering. I prefer coconut oil for the true flavour. A very easy dish to master

Ingredients(serves 4)

To boil
4-5 raw bananas, peeled and cut into 1 cm cubes
1 tsp black pepper
2 shallots (baby sambhar onions) ,peeled
1 tsp haldi
2 cups water

Grind to a very fine paste
1 medium coconut
4-5 shallots
1/2 cup water
1/2 teaspoon jeera powder

2 cups thick sour curd
Salt

For the tempering
1 tablespoon edible coconut oil
2-3 shallots
Few curry leaves
2-3 dry red chillies

1. Add all the ingredients to be boiled in a pan. After bringing to a boil , cover and simmer for 10 -12 minutes
2.Add the finely ground coconut paste and simmer for another 5 minutes
3. Whisk the curd and add with the salt. This should be done just before serving so the curd does not split
4. Pour into a serving bowl and temper with curry leaves,shallots and dry chillies
5. Serve hot with papaddum and rice

 

Corn and Sooji Balls

A healthier version of Corn and Cheese Balls. Adapted the recipe from http://www.sanjeevkapoor.com/Recipe/Corn-N-Sooji-Balls.html

Ingredients(makes roughly 16 balls)

Boiled Sweet corn 1 cup
Sooji 1/2 cup
Milk 1 cup, at room temperature
Grated paneer 1/2 cup
Fresh coriander leaves chopped 2 tablespoons
2 green chillies, finely chopped
Salt to taste
1/2 cup grated cheese
2 tablespoons cornflour

1/2 cup mixture of maida and bread crumbs
Oil for deep-frying

1. Dry roast the sooji for about 8-10 minutes on a low flame. Add the milk and stir well. Cover till the sooji fluffs up like upma. Turn off and cool
2. Mix together with all the other ingredients and shape into medium sized balls
3. Roll the balls in the maida and crumbs mixture to coat all aorund
4. Deep fry in hot oil till nicely golden on the outside
5. Serve with green chutney

 

Eggless Date and walnut coffee cake

A perfect tea time cake. Adapted this recipe from     http://www.vegrecipesofindia.com/eggless-dates-walnut-coffee-cake
You can vary the recipe by adding in chocolate chips or using Demerara sugar.  This recipe uses equal parts of whole wheat flour and regular flour for a healthier version.

Ingredients
1/2 cup de-seeded dates, grind roughly
1/2 cup crushed walnuts
3/4 cup powdered sugar
2 tsp instant coffee
1 cup warm milk
1 tsp baking powder
1/2 tsp baking soda
1/2 cup vegetable oil
1 cup maida
1 cup atta
1/2 cup water
1 tsp vanilla essence

1.  Soak the dates in the warm milk with the coffee powder stirred in for about half an hour before making the batter
2. Pre heat the oven to 180 degrees Celsius
3 Sieve the flours with the baking powder and baking soda. Mix in the powdered sugar
4. To the milk add the water and oil and whisk together. Add the vanilla essence to the wet mixture
5. Add the wet mixture to the dry mixture and beat with a beater for a few minutes
6  Grease a 6 inch baking dish and line the bottom with parchment paper. Pour in the batter and bake on the center rack for roughly thirty minutes
7. Serve warm. Perfect tea time cake ! 

Mexican Papdi Chaat

Mexican Papdi Chaat

A really fresh and easy starter . You can top the papdis with corn /baked beans/boiled rajma. I prefer to use fresh home made salsa and since sour cream isn't so easily available here you can mix curd and cream for a healthier version.

Ingredients
15-20 papdis/pooris
1 cup boiled corn or 1 cup baked beans or 1 cup boiled rajma

For the toppings 
1/2 cup thick curd
1/4 cup cream 

1 teaspoon lemon juice

Chilli Flakes

Salsa (Bell pepper salsa (omit the bell pepper salsa for a regular salsa recipe)
Chopped jalapenos and/or olives

Chopped coriander

Nacho cheese sauce (I used the GO Cheese sauce)

1. Mix the curd,cream and lemon juice OR use store bought sour cream. Keep chilled till assembling

2. Spread the papdis on a tray. Top with corn/beans. 

3. Put a dollop of sour cream on top of the corn/beans

4. Top with salsa and remaining toppings 

5. Finally just before serving warm the cheese sauce and pour over the papdis .(I have omitted the cheese sauce in the picture )

Dahi ke kabab

Two things are a must for this recipe. A really good non stick pan and lots of patience :)
But the result is worth it. I used store bought curd as it is thicker and that's what this recipe needs
Another tip is to keep the batter in the fridge until the time of serving. Add the salt also right before frying and completely avoid onions in the batter as that will add to the water content
Serve hot with green chutney

Ingredients (makes about 12 kababs)

1 1/2 cups thick  hung curd (http://sparrow-in-the-kitchen.blogspot.in/2013/04/how-to-make-hung-curd.html)
1/2 cup grated paneer
1 green chilli chopped
Few sprigs coriander chopped
Few mint leaves chopped
1 teaspoon ginger garlic paste
1 teaspoons garam masala , preferably freshly ground
2 tablespoons roasted besan
2 tablespoons cornflour
You can add boiled and mashed peas or corn
Salt to taste
Oil to shallow fry

1. Mix all the ingredients into a smooth and thick batter. Depending on the curd your batter might not be thick enough to hold shape will frying. Add more besan and cornflour in equal parts to adjust the consistency.
2. Chill the batter in the fridge for a few hours. Take out from fridge just before frying
3. Heat a non stick pan on medium heat with enough oil to form a very thin layer
On the surface
4. The pan should be hot. Take the batter and directly spoon about one tablespoon
Onto the pan. Do not attempt to shape them with your hands as the batter is very sticky Flatten the kabab lightly with the spoon. Keep flame on medium
5. You need to flip the kababs only once on each side as they are very delicate. Lift the kabab
Gently and if it is nicely browned flip onto other side to cook. The oil around the kababs was a bit frothy in the beginning so if that happens it's normal.
6.  Flip and Cook the other side too and remove from pan
7. Serve hot

Stuffed lauki koftas

A pretty and different way to serve up a lauki kofta. Not fried too! This stuffing is of paneer and palak, you can even use mashed potatoes or any other stuffing of your choice.
Take a lauki that is not too thick so that it cooks through well.


Ingredients
1 medium lauki

For the stuffing
1 cup grated paneer
1/4 boiled chopped spinach (optional)
7-8 raisins
1/2 teaspoon garam masala
salt to taste
1/2 teaspoon kasuri methi
1 tablespoon cornflour
2 tablespoons oil

For the gravy
2 medium onions, grated
3 large tomatoes,grated
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon haldi powder
1 teaspoon chilli powder
1 tablespoon garam masala
salt to taste

To garnish
Dhanya
Grated cheese

1) Peel the lauki, peel and cut into 3 inch pieces. Scoop out the pulp (see pic 1 )
2) In a thick pan, put the lauki pieces and a little salt sprinkled over them. Cover tight with a lid and let it cook in the steam for ten minutes. This is just to make the lauki slightly tender. Remove and cool
3) Mix all the ingredients of the filling and stuff tightly into the lauki pieces
4) Heat two tablespoons of oil in the same pan and place the stuffed lauki pieces along the sides of the lauki. Cook till the pieces are browned along the sides. Keep turning the pieces once one side gets cooked.
5) When done, cool the lauki and slice into 1 cm thick pinwheels. Place on a tray
6) Prepare the gravy as the usual kofta gravy. Heat oil, fry the ginger ,garlic. Then fry the onions till nicely browned. Add all the masalas and salt and fry for a minute. Add the tomatoes and fry till the oil leaves the sides. Add water to get a thick gravy
7) Just before serving, pour the gravy over the koftas. Garnish with dhanya and grated cheese
8) Serve warm with parathas

Whole Wheat and Oats Eggless Chocolate Cake

Always on the look out for heatlhy and quick recipes, ths recipe from https://calorieculture.wordpress.com/2015/07/13/a-chocoholics-delight-with-good-for-you-ingredients/ was on my must -try list. Took about 5 minutes to whip all the ingredients together and I ended up with a really spongy and nutty flavoured cake. The icing was a complete cheat recipe- I took two gulabjamuns sitting in my fridge, pureed them along with their sugar syrup, added about two spoons of cocoa powder and two spoons of milk, Gave the whole mixture a few seconds of heating to get a smooth rich glaze. Voila !

Ingredients

1 cup whole wheat flour
1/2 cup powdered oats
1/2 cup powdered sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cocoa powder
pinch of salt

1 1/2 cups milk
1/4 cup oil
1/4 curd (or 1 egg)
1 teaspoon vanilla essence

1. Preheat oven to 180 degrees
2. Mix all the dry ingredients together in a bowl
3. Add the milk to the bowl along with the curd. Whisk in together. Add the oil and the vanilla essence
4. Bake in a greased medium tray on the center rack for about 20-25 minutes till a toothpick comes clean
5. Cool and serve

Quinoa Peas and Mint Cake

Quinoa is a wonderful and super healthy grain that packs in a lot of fibre and protein. Extremely versatile, try these delicious kabab style cakes. You can use sweet potato or regular potato instead of the peas. Serve with a tangy and fresh red pepper salsa (http://sparrow-in-the-kitchen.blogspot.in/2012/01/red-bell-pepper-salsa.html)


Ingredients (makes 10 small cakes)

1/2 cup quinoa
1 cup water
1 garlic pod
1 tablespoon olive oil , plus extra for shallow frying
1 medium onion, finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1/2 cup chopped mint
1/2 cup boiled peas
2 tablespoons cornflour
1/2 teaspoon amchoor
Breadcrumbs, to coat
Salt to taste

1. In a saucepan, heat the oil. Add the whole garlic clove and fry. Remove from oil. Keep aside
2. Roast the quinoa in the oil for 3-4 minutes till golden brown
3. Add the water and about 1/2 teaspoon salt and bring to a boil. Reduce flame and cover the saucepan. Cook for about twenty minutes or till all the water is absorbed.Keep covered with lid for another five minutes.
4. Mash the peas roughly with a fork and add to the quinoa with all the remaining ingredients (chop the garlic clove from step 1 and add to the mixture )
5. Shape into cakes (as big or small as preferred) and coat with breadcrumbs
6. Shallow fry in olive oil on a non stick pan till brown on both sides. Serve with red pepper salsa