Sanoli's Kitchen: Festive Recipe.
Showing posts with label Festive Recipe.. Show all posts
Showing posts with label Festive Recipe.. Show all posts

Tuesday, January 28, 2014

VEGETABLE OATS MUFFIN - A VERY LOW CALORIE DIABETIC SNACK


'Oats' have numerous uses in foods, most commonly, they are rolled or crushed into oatmeal or ground into fine oat flour. Oatmeal is mainly eaten as porridge. But may also be used in a variety of baked good, such as oatcakes, bread, cookies and muffins. Oats are a coomon breakfast dish and are an excellent source of iron, dietary fiber and thiamin; also contain antioxidants, that protect the circulatory system from diseases i.e. arteriosclerosis, which affects the arterial blood vessels. This muffins contain very low calorie and a delicious food for diabetics. I made this healthier snack, savory oven baked treats of vegetables and oats muffins - a delicious and tasty low calorie treat.

INGREDIENTS:

¾ Cup Whole Wheat Flour (atta)
¾ Cup Oats (I used Quaker oats)
1&1/2 Cup Vegetables (1/3 Cup C Tiny Cubes  of Carrot, 1/3 Cup Finely Chopped Green Beans, 1/3 Cup Finely Chopped Cauliflower, ¼ Cup Frozen Corn Kernels,  ¼ Cup Frozen Green Peas)
½ Cup Tomato Puree
3 tbsp Plain Yogurt (curd)
1&1/2 tsp Garlic Pepper Powder
1 tbsp Roasted Fennel Seeds
1 tbsp Mixed Herbs (I used basil, parsley, thyme, oregano and rosemary)
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Olive Oil
Salt to taste

METHOD:

Heat 1 tbsp olive oil in a non-stick pan. Add all the chopped vegetables and fry for 2-3 minutes. Add little salt and ½ tsp garlic pepper as seasonings. Mix well and sauté for a minute. Remove the pan from heat now and set it aside.

In a large bowl, take whole wheat flour, oats, yogurt, tomato puree, fennel seeds, mixed herbs, cilantro, baking powder, baking soda, remaining garlic pepper, fried vegetables, salt and 2 tbsp water. Mix very nicely so that all ingredients incorporated very well.
Preheat oven to 350 F / 180 C. Grease 12 muffin moulds. Fill each of the prepared muffin mould with a scoop of batter. Bake muffins in preheated oven about 22 minutes or until tops are golden brown. Insert a toothpick comes out clean means your muffins are ready.

Enjoy these savory muffins fresh as a healthy snack. Though I don’t like to store it for near future, If you wish may store 3-4 muffins in a Ziploc bag, suck all the air out and seal the bag. Refrigerate up to a week, then pulling them out one by one and heat slightly for a snack.

Thursday, January 23, 2014

EGGLESS BUTTERLESS MARBLE CAKE

The idea of marbling two different coloured batter into a cake originated in 19th Century Germany. Originally the cakes were marbled with molasses and spices. The recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, which I blended with little Nescafe granules for more flavor. In the chocolate batter, may use almond extract. This is a super moist classic chocolate marble cake recipe, rich in flavor and a perfect tea-time snack which I make quite often. Swirls of Chocolate and Vanilla ensures that everyone gets their favorite flavor in every slice. Checkout this fabulous cake, it is really very impressive!

INGREDIENTS:

1 Cup All Purpose Flour (maida)
½ Cup Whole Wheat Flour (atta)
¾ Cup Powdered Sugar
1 Cup Plain Yogurt (curd)
½ tsp Baking Soda
1 tsp Baking Powder
1&1/2 tsp Vanilla Essence
1&1/2 tbsp Cocoa Powder
2 tsp Nescafe Coffee Granules
½ Cup Extra Virgin Olive Oil (may use vegetable oil / canola oil)

METHOD:

In a bowl, sift both flours and set aside.
Beat the yogurt nicely in a large bowl by using a whisk / wooden or metal spatula, so that there should not any lump in yogurt.
Add sugar in it. Whisk again for a minute and give a rest for 5 minutes, so that sugar dissolves in yogurt well.
Mix baking powder and baking soda in it. Beat for 30 seconds and leave it for another 5 minutes, until you see small bubbles on the surface of the mixture.
Add oil, mix well until well combined. Now add flour in 3 batches, gently fold the mixture by using a spatula (or even a wooden spoon). Remove ½ of the batter onto another bowl and set it aside.
Preheat oven to 350 F / 175 C. Coat an 8” round cake pan (you may use loaf pan too) with little oil and a light dusting of flour.

In one bowl of batter, add vanilla essence and fold well. Add cocoa powder and coffee granules in the other bowl of batter and whisk nicely till everything incorporated well. Set both bowls aside.

Drop ½ of the cocoa-coffee batter onto the prepared pan and pour vanilla batter on the top of it. Again drop rest of the cocoa-coffee batter on the top of vanilla batter.
Drag a knife or a skewer through the batter, swirling the chocolate-coffee through the vanilla batter.
Bake for 30 to 35 minutes. Insert a toothpick into the center of the cake and comes out clean, means it is done.

Remove marble cake from the oven and allow it to cool completely. Cut in desired shape, serve and enjoy!!!
Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

Wednesday, January 22, 2014

CHANAR PATURI (PANEER WRAPPED IN BANANA LEAF)


A delicacy of Bengal is 'Paturi'. Generally, oily fish is sliced evenly and then wrapped in banana leaf after the fish has been hit by a basting of a freshly pounded mustard with a hint of green chili, coconut, mustard oil, turmeric and salt; baked or roasted on very slow heat. Today, I made this vegetarian version of paturi, which is made with freshly made paneer or chana. I used banana leaf, you may use pumpkin leaf or bottle gourd leaf too, it is very traditional and toothsome dish which goes well with hot steamed rice. Tryout this fabulous chanar paturi and enjoy!!!


INGREDIENTS:

2 Cups Freshly Made Paneer / Chana (cottage cheese)
½ Cup Freshly Grated Coconut
2 tbsps Mustard Seeds
4 Whole Green Chillies (according to taste)
4-5 Slit Green Chillies
½ tsp Turmeric Powder
2 tsp Fresh Lemon Juice
1 tsp Sugar (for flavor only)
2 tbsp + 2 tsp Mustard Oil
Salt To Taste
10 pieces of Banana Leaves
Cotton thread

METHOD:

First of all, make a smooth paste of mustard seeds by using pestle and mortar. Now add grated coconut and whole green chilies, again grind by using pestle and mortar to make a smooth paste. Now the spice mixture is ready. Set it aside.
Take the pieces of banana leaves and grease each pieces with very little mustard oil. Keep aside.
In a large bowl, combine freshly made paneer / chana with mustard-coconut-green chili paste, turmeric powder, lemon juice, sugar, 2 tbsp mustard oil and salt. Fold nicely, so that everything incorporated very well.
Arrange banana leaves on your kitchen countertop. Take a small portion of paneer/chana mixture (like small lemon sized ball). Pour the mixture onto the middle of the leaf.
Place one slit green chili on the top of the mixture.  Now fold the banana leaf to wrap the contain from all sides, just like a parcel and tie with a piece of thread. Repeat the process for remaining mixture.
Heat a frying pan (preferably non-stick) and coat it with 1 tsp mustard oil. Place the wrapped  paneer or chana  on the heated pan (5-6 pieces at a time). Cover the lid and bake those for 6-8 minutes on medium-low heat.
Take off the lid to turn the wrapped paneer and bake the other side. Cover lid and roast for another 6-7 minutes. Take off each parcel from the heat now.

Discard the thread from the parcel. Now the baked paneer / chana is taken out from the banana leaf. Mouthwatering and fantastic chanar paturi is ready to serve with hot steamed rice.

Thursday, January 16, 2014

AAM-RAS



Today, I come here with a flavourful mango delicacy. I know most of my friends love this delicious dessert. The alphonso mango is very luscious, sweet and usually used for this preparation. 'Aam' means the king of all fruits, mango and 'ras' means juice. But it looks different than a juice and is a mouthwatering and popular dessert item in all over the India.

INGREDIENTS:
2 Cups Mango Pulp
1/2 Cup Sugar or as per sweetness of mango
1/2 Cup Milk / coconut milk
1/4 tsp Cardamom powder
A pinch of Saffron (optional)
Few Pistachios, raisins and Cashewnuts for garnishing

METHOD:
Combine mango pulp, sugar, milk, saffron and cardamom powder in a jar and blend altogether for 60 to 90 seconds.

Pour in ramekins and decorate with pistachios, raisins and cashewnuts.

Place in refregerator for 1-2 hours before serving.

Serve as a dessert or may serve with hot puris too.

Recipe source & acknowledgement: www.sanjeevkapoor.com
Sending to:  Chandrani's Holiday Recipes 


Tuesday, January 14, 2014

CHENNA PODA (RICOTTA CHEESE CAKE FROM ORISSA)

The Bright Sun Has Lighted
The Sky The Flavors of Pongal / Lohri / Bhogali
Is In the Air Soak Yourself
In Hearty Music & Rejoice


HAPPY MAKAR SANKRANTI TO ALL....:)

It's the begining of a festive week for several communities in India and every Indian wants to celebrate this festival in very traditional way with lots of mouth melting sweets. 'Chenna Poda' (burnt cheese) is the quintessential cottage cheese dessert from the state of Orissa in Eastern India. It is made of well kneaded ricotta cheese or chenna, sugar, cashew nuts and raisins; baked for several hours in earthen fire untill it browns. The burnt smell is amazing and it is very delicious in taste. It must be cooled down for hours before serving. Lord Jagannath, the lord of this universe's favorite dessert is to be said Chenna Poda. So friends, don't waste your time, tryout and relish this mouth melting Oriya dessert.



INGREDIENTS:

2&1/2 Cups Fresh Warm Chenna  / Ricotta Cheese / Fresh Paneer (hung chenna)
1&1/4 Cups Granulated Sugar
2 tsp Clarified Butter (ghee)
½ tsp Cardamom Powder
2 tbsp Rice Flour
Some Cashewnuts (chopped)
Some Raisins

METHOD:

Mash the chenna nicely by using your palms, this process will make the chenna soft.
Add Sugar little by little and mix it thoroughly.
Put clarified butter (desi ghee), rice flour and cardamom powder and mix well again. Now chenna mixture is ready.
Preheat oven to 200’C. Place a baking paper in a baking pan, grease with clarified butter (ghee) and pour the whole mixture into the pan.
Top with cashew nuts and raisins. Press lightly by using your palms. Now it is ready to insert in oven.

Bake for 40 minutes. Cool down completely.

Cut into desired shape and serve. 


Monday, January 13, 2014

GAJAR KA HALWA

Gajar ka Halwa or Gajrela (in Punjabi) is a traditional dessert made with milk and carrot. I used mawa with little milk, it gave a nice creamy texture. A delectable dessert of Northern India and Pakistan. The Arabic word, "halwa" means sweet. It is treated as a light nutritious dessert as it contains less fat. This toothsome dessert just melts in your mouth and tempts you to eat more and more... 
Recipe Source & Acknowledgement: Homely Food

INGREDIENTS:

325 gm Carrot
3 tbsps Clarified Butter
1/2 Cup Milk
1/2 Cup Sugar
1/2 tsp Freshly Pounded Cardamom powder
1/4 Cup Grated Mawa (khoya)
Few Almonds (Chopped)
Few Cashew Nuts (Chopped)
Few Pistachios (Chopped)
1 tbsp Raisins
6-7 Strands of Saffron

METHOD:


Wash, peel and grate carrots.


Heat clarified butter in a non-stick pressure pan.


Add grated carrot in it. Fold nicely.


Saute for 4-5 minutes on medium heat. Stir occassionally.


Add 1/2 cup milk in it. Mix and pressure cook for 1 whistle.


Allow to escape steam naturally. Open the lid now.


Again place pressure pan on a stove top. Add grated mawa and cardamom powder in it. Fold nicely for 3 minutes.


Now add sugar, raisins and chopped nuts in it. Keep stirring continuously for 7-8 minutes on high heat. Add saffron strands and mix nicely. Remove from heat now.


Garnish with chopped nuts, raisins and few saffron strands. Serve hot or warm.

Sending to:  Chandrani's Holiday Recipes

Saturday, January 11, 2014

WHEAT FLOUR HALWA (ATTE KA HALWA)



INGREDIENTS:
1/2 Cup Wheat Flour (atta)
1/4 Cup Sugar (as per taste)
5 Cashewnuts (chopped)
4 Almonds (chopped)
1 tbsp Raisins
5-6 Pistachios (chopped)
1/4 tsp Pounded Cardamom
1/4 Cup Clarified Butter (ghee)
1&1/4 Cups Water

METHOD:
Heat 2 tbsps clarified butter in a pan or wok. Add wheat flour in it. Keep stirring till it becomes dark brown. Be careful, not to burn the flour.

Now simmer the heat and add water and sugar in it.

Stir until all lumps get dissolved.

Cook on medium flame. Add 1 tbsp clarified butter more. Keep a nice stir.

Add chopped dry fruits and raisins in it. Fold well.

Add remaining clarified butter now. Cook till it gets thick consistency.

Turn off the heat, add pounded cardamom in it.

Delicious 'Halwa' is now ready to serve.

Serve hot by garnishing with chopped almonds and pistachios.
Sending to:  Chandrani's Holiday Recipes