Caramelised Walnuts (Nuts)

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Preparation time: 5 mints
Cooking time: 5 mints

Ingredients
1 cup walnut halves/pieces (or your choice of nuts)
¼ cup white granulated sugar
1 tbsp water
¼ tsp salt
¼ tsp chat masala
¼ tsp sweet chilli powder

Method

  1. Take walnuts, sugar and water in a non-stick pan.
  2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
  3. Once sugar is melted and nuts are coated turn off the heat. Add salt, chat masala and chilli powder to it and give it a mix.
  4. Now transfer nuts immediately onto a sheet of parchment paper and separate the nuts right away.
  5. The coating will harden in minutes, you can transfer them to a bowl and enjoy!

These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.

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Courgette Pancakes

Courgette Pan CakePreparation time: 10 mints
Cooking time: 5-7 mints
Serves – 2 – 3

Ingredients
2 medium size courgette (grated)
1 cup chick pea flour
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder
1 tsp cumin and coriander powder
½ tsp turmeric powder
½ tsp all mix spices powder (garam masala)
water to make batter
oil to pan fry

Method

  1. Place grated courgette in a large mixing bowl and add all the ingredients and stir it well add some water to adjust the consistency of batter. (thick pouring consistency)
  2. Preheat griddle or frying pan to medium-high heat. Rub griddle or frying pan with oil before cooking each batch of pancakes. (You can use more oil if you like)
  3. Spoon about 2 tablespoons of batter for each pancake on hot griddle. Cook until bubbles begin to form, about 1½ minutes, turn pancake over and continue to cook for another 1 to 1½ minutes or until pancakes are done. (You may need to adjust heat, depending on the type of griddle or frying pan you are using.)
  4. When pancakes are done, serve immediately.
  5. Serve with your choice of jams, syrups and add a dollop of soured cream or yoghurt.

Courgettes contain very few calories and have a high water content, which makes them a dieter’s friend.

Cabbage Pancake

CabbageFritters

Preparation time: 5 mints
Cooking time: 15 –  20 mints
Serves: 2

Ingredients
2 cup finely chopped or grated cabbage
½ cup gram flour or all-purpose flour
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp all spice mix
oil to shallow fry

Method

  1. Combine cabbage, turmeric, chilli powder, all spice mix, cumin and coriander powder along with salt in a large bowl. Let it marinate for 6-7 hours.
  2. Once marinated add gram flour and mix it well until all cabbage get flour coating. Add more flour if required.
  3. Heat a griddle on high heat and add some oil to it to coat the bottom.
  4. Add 1/4 of the cabbage mixture to the griddle, pressing it out into a 2 to 3 inch pancake.
  5. Let it cook until the edges are brown or around 2-3 minutes.
  6. Now, flip it over and let it cook for 2 minutes.
  7. Serve it hot with tomato ketchup.

Feel free to use any vegetable you like, to make this dish more interesting…

Curly Endive & Oats Muthiya – Steamed Dumplings

Curly Endive Muthiya

Preparation time: 10 mints
Cooking time: 15 mints
Serves: 2-3

Ingredients
2 cups chopped curly endive
1 cup quick cooking oats
2 tbsp semolina (rava)
3 tbsp curd
4-5 garlic cloves finely chopped
1 tbsp ginger paste
2-3 green chillies finely chopped
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp asafoetida powder
1/4 tsp baking soda or fruit salt
1 tbsp sugar
salt to taste
water as required

For Tempering
1 tbsp oil
1/2 tbsp sesame seeds
1/4 asafoetida powder
1 tsp mustard seeds
1 tsp chilli powder
1 tbsp lemon
1 tbsp sugar
salt to taste

Method

  1. Combine all ingredients well in a bowl, mix well and knead into a soft dough using little water.
  2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll.
  3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 15 minutes. Remove and keep aside to cool for 15-20 minutes.
  4. Now cut into bite size pieces.
  5. For the tempering, heat the oil in a big non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, asafoetida powder and cook on a medium flame for 30 seconds.
  7. Add muthia pieces into the pan along with chilli powder, sugar, lemon and salt and toss it lightly till each muthia covers well with masala.
  8. Enjoy it hot with green chutney or curd.

Curly Endive is rich in many vitamins and minerals, and Oats are high in fibre and protein which makes this tasty recipe very healthy.

Stuffed Sprouts

Stuffed SproutsPreparation time: 5 mints
Cooking time: 7-8
Serves: 4

Ingredients
250 grm brussel sprouts

For Stuffing
¼ cup shredded dry coconut
1 tbsp kasuri methi (optional)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tbsp sugar
1 tsp all spice mix
1 tsp dry mango powder
1 tbsp oil

Method

  1. Combine all ingredients together for the stuffing.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Slit them crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each sprout with the stuffing – don’t be afraid to use clean hands to do this; just get right in there.
  3. Place sprouts in a microwave proof tray and microwave it on high heat for around 7 minutes or till sprouts are tender.
  4. Serve it warm.

In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Quick Cheesy Pasta

Cheesy Pasta

Preparation time: 5-10 mints
Cooking time: 10 mints
Serves: 2

Ingredients
1 cup penne pasta
1/2 cup frozen mix veg
1 tbsp grated cheddar cheese
1 tbsp olive oil
1 tsp mixed herb
1 tsp salt
1/2 tsp pepper powder
1/2 tsp thyme

Method

  1. Bring a large pot of lightly salted water to boil. Add pasta with mix vegetables and cook for 8 to 10 minutes or until it becomes soft. Drain it.

  2. In a large bowl toss drained pasta with cheddar cheese, olive oil, herbs, salt, pepper and thyme.

  3. And serve..serve it warm.

Serving Suggestions:
you can serve it with fresh salad, or eat it on its own!!

To make this dish more fibrous and low fat, add more vegetables.

Chickpea Salad Italian Way

Chickpea Salad Italian Way

Preparation time: 5-10 mints
Serves: 2

Ingredients
1 can of chickpea (400grm)
1/4 cup grated carrot
1 tbsp raisin
1 tbsp sunflower seeds

Salad Dressing
1 tbsp honey
1/2 tbsp lemon juice
1/2 tbsp olive oil
1/4 tbsp dijon mustard
1/2 tsp black pepper powder
salt to taste

Method

  1. To make your dressing for salad, take olive oil, honey, lemon juice, dijon mustard, salt and pepper in a mixing bowl. Mix it well.

  2. Now mix chickpeas, carrot, raisin and sunflower seeds in a big mixing bowl.

  3. Pour salad dressing over this mix and stir it well and serve.

Serving Suggestions:
you can serve it with fresh leafy salad, or with a main.

To make spooning honey easier, dip the spoon in hot water first.