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.

French Bean Rice

French-bean rice

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

Ingredients
2 cups cooked rice
1 finely chopped onion
1 finely chopped green chilli
2 garlic cloves finely chopped
½ cup roughly chopped french beans
2 tspn oil
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
1 tbsp lemon juice
2 tsp sugar
salt to taste

Method

  1. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
  2. When they crackle, add the asafoetida, turmeric powder, chilli, garlic, onions and saute them till onions are light brown.
  3. Now add french beans to it. Stir it well and sauté it for 4 to 5 minutes.
  4. Add rice along with salt, sugar and lemon juice. Stir it well. Let it cook for 1-2 minutes.
  5. Serve it hot or its great for lunch box too..

A great way to use french beans in a meal…

 

Watermelon Rinds Smoothie

Watermelon smoothiePreparation time: 5 mints
Serves – 2

Ingredients
2 cups diced watermelon rinds
1 ripe banana chopped
1 cup strawberry
1 tbsp fresh mint leaves
1 tbsp honey
1 tsp lemon juice
1 tsp chat masala
½ cup ice cubes

Method

  1. Place all the ingredients in blender.
  2. Blend it until smooth.
  3. Best served chilled.

This often-wasted food does good things for your body.

Watermelon Rinds – It contains citrulline, an amino acid that plays an important role in the human body’s urea cycle.

Watermelon Seeds – Seeds are a source of iron, zinc, fiber and protein.

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.

Methi Thepla

Methi Thepla

Preparation time: 10 mints
Cooking time: 10 mints
Makes – 8 pieces

Ingredients
1 cup wheat flour
¾ cup gram flour
1 cup finely chopped methi (fenugreek)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp jaggery
¾ cup yogurt
oil to cook

Method

  1. Combine the wheat flour, besan and the remaining ingredients in a bowl, mix well and knead into a soft dough. Use extra water if needed.
  2. Keep it aside for 20-30 minutes.
  3. Now divide the dough in to 8 equal portion and roll out each portion into a circle.
  4. Preheat a pan on medium heat and cook each portion both side using 1 tea-spoon oil till golden brown spots appear.
  5. Serve it with yogurt raita or ghee jaggery.

Kids love this dish and Fenugreek health benefits are multitude.

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.

Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

Ingredients
4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water

Method

  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

Hazelnut White Chocolate – Christmas gift idea

Hazelnut White ChocolatePreparation time: 5-7 mints
Cooking time: 3-4 mints
Makes: 4 pieces

Ingredients
100 grm good white chocolate bar
1 tbsp roughly chopped hazelnut
2 tsp chopped raisins
1 tsp butter
1/4 tsp chat masala
1/4 tsp cinnamon

Method

  1. Place chopped hazelnut on a microwave proof plat and spread it. Sprinkle chaat masala on it and microwave it for 2 minutes on high heat. Keep it aside.
  2. Take white chocolate in a microwave proof bowl, place it into microwave on high hit for 30 seconds. Stir it and place it back into microwave for another 30 seconds on high heat. Follow the same until chocolate is completely melted.
  3. Now add 3 tspn hazelnuts to chocolate along with cinnamon and butter. Mix it well.
  4. Take a table-spoon of mixture and pour it on plastic covered plate, garnish it with remaining hazelnuts and raisins. Follow the same for the rest chocolate mixture.
  5. Now place the tray in freezer for 15 minutes and enjoy.

Butter is optional in this recipe. I feel it gives shine to chocolate that is the reason I have used it.

Winter Wonder Bite – Christmas gift idea

Winter Wonder BitePreparation time: 5-10 mints
Cooking time: 5 mints
Makes: 6 pieces

Ingredients
1/4 cup date spread
1/2 cup shredded dry coconut
1 tbsp charoli (Buchanania lanzan)
2 tbsp shredded almond
1 tsp poppy seed
1 tsp clarified butter (ghee)
1/2 tsp all spice mix

Method

  1. Take clarified butter in a microwave proof bowl, place it into microwave on high hit for 2 minutes. Once ghee is melted add poppy seed and shredded coconut in it and place it back into microwave for another 2 minutes on high hit.
  2. Now add date spread, charoli, 1 tbsp almond and all spice mix in it. Mix it well and place it back into microwave for 1 minute on high hit. (If you can not get hold of date spread just take 1/2 cup of dates and saute it in a pan on medium low heat with a teaspoon of ghee until it become paste alike and use it)
    Winter Wonder Bite
  3. Let it cool for a while and make bite size balls or you can give different shape by placing it in a silicone mould as you can see in above picture. Garnish it with remaining almond. Place ready balls into freeze for 1 hour to set and serve.

Dates are rich in dietary fibre, iron content and being high in sugar level, they help to boost energy level instantly.

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.