Low fat Carrot and Dates Cake with Walnuts

I had many Carrot Cake recipes prior to trying this one but I am bidding a big Good-bye to all of those fat-laden and calorie-heavy ones for this low-fat, whole-wheat but moist and delicious cake.

Partially adapted from here

Yields 9x13 inch cake

Ingredients
1 C Whole wheat flour
3/4 C - All purpose flour
2 Tbsp - Corn Starch
1 C - Brown sugar
1/4 C - White sugar
1 1/4 Tsp - Baking powder
1 Tsp - Baking soda
1/2 Tsp - Salt
1 1/2 Tsp - Ground cinnamon
3 eggs (White and Yolk separated)
1/3 C - Oil
3/4 C - Buttermilk
1 1/2 C - Grated carrots
1/2 C -  Walnuts
3/4 C - Dates
1/2 C - Water

Topping
1/4 C - Walnuts

Optional glaze (You can reduce this by half if you like less glaze)
1/2 C- Sour cream or cream cheese
1/2 C- whipping cream
4 Tbsp - Powdered Sugar
1/2 Tsp - Vanilla essence

 Directions

• Preheat oven to 350F (175 C). Grease and flour one 9x13 inch pan or two 9 inch round cake pans.
• Add the chopped dates in a non-stick sauce pan with 1/2 C water and cook it for 5mins or until all the water has been absorbed. Keep it aside
• Separate egg whites from the yolk and beat egg whites until frothy and white, continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. 
• In a large bowl combine the dry ingredients: all purpose flour, cornstarch, wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon, mix until blended. Sift the flour mixture through a sieve to incorporate air.
• Add the oil and buttermilk and mix well.
• Add the egg yolks and mix well.
• Fold in the egg whites and then the carrots, walnuts and dates. Pour batter into prepared pan.
• Sprinkle 1/4 C of walnuts on top. 
• Bake for 35 minutes. Insert a toothpick at the middle of the cake and if it comes out clean then the cake is done. If not, bake for a few additional minutes.

For Glaze

• Combine the sour cream, whipping cream, powdered sugar and vanilla together. Beat it just until combined. Pour over the cooled cake

Notes and Tips

• This same recipe can be used for cupcakes. Serve them for breakfast or as a snack!
• Serve the cake with vanilla ice cream or whipped cream if desired.
• You can use a cream-cheese frosting to add a fancy touch. You should allow the cake to cool before frosting.
• Sift the flour through a sieve to incorporate air. This step is very important to get a light and fluffy cake.

Baked Meat Cutlet (Croquette)

Crispy, crunchy cutlets should no longer be considered taboo because now you can eliminate deep frying and make cutlets with lean meat like Turkey. Now doesn't that sound more diet friendly?  The picture speaks for itself and I have just used 1 tablespoon of oil for 25 cutlets. Yes, you heard me right!
Make these in bulk and freeze them for future use too (Freezing and storing tips included below)  Enjoy!!!

Yields - 25 (approx)

Ingredients

For Cutlet Mix
1 1/2 Lb - Ground Turkey or Beef or Chicken
2 - Potato
1 1/2 Tsp - Pepper (Add more if you love it spicy)
2 1/2 Tbsp - Worcestershire sauce (Refer notes below)
6 - Green Chilly  (Add more if you love it spicy)
2" - Ginger
4 Cup - Chopped Onions
10 cloves - Garlic
3/4 Tsp - Garam masala
Pinch of Nutmeg
2 1/2 Tbsp - Fresh Curry leave (Finely Chopped)
2 1/2 Tbsp - Fresh Mint leaves (Finely Chopped)
1/4 C - Fresh Cilantro / Coriander leaves (Finely Chopped)
Salt
Oil

For the Crumb Crust
2 - Egg
3 - Bread slice
2 Tsp - Water
Salt
Pepper
Oil spray

Direction

• Boil the potatoes. Skin the cooked potatoes and mash them. Keep it aside
• In a non-stick pan, cook the turkey with salt and pepper. Remove from heat and let it cool.
• Transfer the cooked turkey to the food processor and pulse until the lumps of meat are minced. This step is done to avoid lumps and get a uniform texture.
• Mince ginger, garlic and green chillies in the food processor OR finely chop ginger,garlic and green chillies. Keep aside
• Mince the onions in the food processor and keep aside.
• Heat the oil in a pan and add the minced ginger, garlic, green chillies and curry leaves. Saute until the mixture is golden brown.
• Add the minced onions and saute until brown.
• Add the minced turkey, potatoes, cilantro, mint, nutmeg, garam masala, pepper and Worcestershire sauce and mix well. Cook for 10 minutes until all ingredients are blended well. Remove from fire and let the cutlet mixture cool
• Make golf ball sized balls out of the cutlet mixture and shape them into desired shape (Oval or Round)
• Beat the egg with 2 Tsp of water, salt and pepper.
• Pulse the bread slices in the food processor and empty the bread crumbs into a plate.
• Take the shaped cutlet mixture and dip it into the beaten egg mixture then coat with the bread crumbs.
• To bake the cutlets : Heat the oven to 375F. Take an oven safe tray and line it with aluminium foil. Spray the foil with oil and arrange the cutlets on the tray leaving at least 1cm space between the cutlets. Generously spray the cutlet with oil on the edges and sides and bake until golden brown (35-45 mins). To make sure you achieve even browning on all sides you might want to flip the cutlets on to the other side half way through the baking process.

Notes and Tips

• Worcestershire sauce is a condiment used to flavour meat and fish dishes. It usually contains vinegar, molasses, soy sauce, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves and chilli pepper extract. It is available in all grocery stores in the condiment aisle.
• You can substitute Turkey with Beef or Chicken
• You can increase the quantity of garam masala if desired. I used a homemade garam masala which is pretty potent
• You can adjust to your desired spice level. I use Indian black pepper powder which is spicier than the black pepper powder available in US.
• Just to make sure you achieve even browning on all sides you might want to flip the cutlets on to the other side half way through the baking process.
• Storing cutlets in bulk - I usually make double the quantity mentioned above and store the uncooked cutlets in the freezer. Make sure you separate each layer of cutlet with plastic wrap or aluminium foil to avoid the cutlets from sticking to each other while freezing.
• Baking frozen cutlets - You don't have to thaw the cutlets before baking them. Just place it in the oven after spraying it with oil and bake until golden brown. The baking process will be a little longer for the frozen cutlets compared to the regular cutlets.
• Cutlet refers to:
• a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta or Kotelett)
• a fried breaded cutlet
• a croquette made of minced meat
• a kind of fish fillet
• various preparations using fried cutlets or croquettes

Jaipuri Chicken Curry

Chicken is one of the common meats that we all prepare so I guess the more diverse recipes you have with chicken, the merrier :)  This dish is going to be very hot and spicy but of course you can tune it to your preferred heat index by eliminating the seeds within the chillies.
Chicken is a nutritionally rich source of protein with four ounces providing over two-thirds of an adult’s recommended daily protein. Lean chicken is one of the best meats you can have in a healthy diet, but it does mean skinning the chicken and cutting off any visible fat before cooking. Chicken breast is the leanest and white part of the meat while the dark (red) meat usually contains more calories from fat.
I usually buy chicken breast but it can leave a bigger hole in your wallet and you could also get bored with it quick, especially if your are using it for Indian curries. Therefore I also alternate with Spilt breast (bone-in) chicken pieces, which is basically a “regular” chicken breast with the skin on, some tenderloin and a bit of rib meat attached. This piece of meat is also considered lean.

Serves 4

Ingredients

2 1/4 lb (1 Kg)- Chicken
12 - Dry whole Red chilly
1 Tsp - Cloves
1 1/4 C - Yogurt
2 Tsp - Cumin Seeds(Roasted)
1 1/2 Tbsp - Coriander powder
3/4 Tsp - Red Chilly Powder
3 Bay leaves
6 - Green Cardamom pods
5 - Black Cardamom pods
15 - Garlic cloves (Finely Chopped)
1 3/4 C - Red Onions (Finely Chopped)
3 C - Chicken Stock or water
Cilantro / Coriander leaves for garnish
Salt to taste
Oil

For Tadka/ Seasoning
3 - Red chilly
3- Cloves

Directions

• Take 12 red chillies and soak it in 1/2 C water.
• Dry roast the cumin seeds until it starts giving out an aroma
• Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
• Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
• Add meat and cook until the sides turn slightly brown
• Drain the red chillies and add it to the pan.
• Continue to cook until the water has evaporated and the meat turns brown.
• Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
• Add the stock or water and cook until the gravy is thick. Remove from heat.
• To prepare the tadka (seasoning), heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
• Garnish with cilantro. Serve with warm Rice or Chappati.

Notes and Tips

• This dish is very hot and spicy, so if you want to make it less spicy you can eliminate the seeds within the chillies.
• This dish has whole spices in the gravy. If you want, you can fish out the spices before you eat.
• You can prepare this dish ahead and reheat it before serving. This is one of those dishes that taste even better the next day.

Chicken Salad Ciabatta Sandwich

This is a quick fix sandwich, very simple to make and very apt for a brown bag for lunch, dinner or just a snack!
Moist and juicy chicken breast, creamy mayonnaise, fresh and crunchy celery, nutty walnuts along with tarty,sweet grapes on a fresh warm Ciabatta bread make this sandwich absolutely lip smacking!
I chose Ciabatta bread for this sandwich, but you could use any bread of your choice.


Makes 4 sandwich

Ingredients
4 - Ciabatta bread (Square shaped cut in the middle)
1 1/2 C - Cooked Chicken breast
1 stick (approx 3/4 C) - Fresh celery (Chopped)
1 C - Mayonnaise
1/4 C - Red Grapes
2 Tbsp - Walnuts (Chopped)
Pepper

Directions
Mix the chicken breast, mayonnaise, celery, walnuts and pepper. Toss in the grapes and mix. Divide the mixture into 4 parts and spread the chicken salad on bread.

Note and Tips
* The best way to cook Chicken Breast is to rub it with some salt, pepper and garlic powder and bake in the oven until the internal temperature of the meat reaches 165F. Once cooked, cover it with aluminium foil and allow the meat to rest for at least 10-15 mins before cutting it. Cut the chicken into cubes and use it for your recipe. Store the rest of the meat in Ziploc bags in the freezer. This way you will always have cooked chicken in stock and you can add it to all your favourite recipes.
* You can use regular, fat-free, or light mayo for this recipe. Homemade mayo will be the best.
* You can toast the bread with some olive oil and then make the sandwich. Don't toast the bread if you are planning to pack it for a later lunch as toasted bread will be very chewy if not consumed immediately.

Puttu Trio / Steamed Rice, Millet and Wheat Cakes

Puttu is a very popular breakfast dish in Kerala, India. It is usually made of steamed Rice flour and coconut but there are many variations to this. Some people make it with Wheat flour, Brown rice flour (Chemba Rice) or Millet (Ragi) Flour.
A special vessel made of stainless steel or aluminium is used to make puttu. It has either the shape of a cylinder or a half of a coconut shell. This vessel is mounted on top of a pressure cooker and the steam from the cooker cooks the Puttu. In earlier days people used to make puttu in Coconut shells or Bamboo pipes.

Puttu is generally served with a Black Chick-pea curry, Chicken curry , Fish curry, Papadam, Jackfruit, Banana, Steamed Plantains, Jaggery.
This is one of my favourite Kerala breakfasts but somehow my husband was not too keen about it until I made this version that impressed him. I used Wheat, Rice and Millet flour to make it look a layered cake, pretty and more healthy. I know that most of you must be thinking why am I sharing this recipe because almost all South Indians would know how to make Puttu but I just wanted to share this idea of using 3 different types of flour in the same dish, adding a presentation twist and elegant way to present Puttu to your guests.

Serves 3

Ingridients
3/4 C - Rice flour
3/4 C - Wheat flour
3/4 C - Millet flour (Ragi)
2 Tbsp - Grated coconut
Salt
Water

Directions

• Take Rice, Millet and Wheat flour in 3 separate bowls.

• Add 1 Tsp of grated coconut and salt to taste in each bowl.
• Slowly add water to ground rice until the correct texture is achieved. The right texture is when you grasp a palm full of flour and it seems to hold together but when gently touched, it breaks or looses shape
• Continue the step above with Millet/ Ragi and Wheat flour.
• Take the Puttu vessel and fill it with a layer of grated coconut followed by Millet/Ragi , Rice and Wheat flour.
• Steam it for 5 mins and serve hot with a Kadala(Black Chickpea) curry or the side dish of your choice.

Notes and Tips:

• You can use Chemba Rice powder in place of Millet (Ragi) flour to achieve the same dark brown color
• You can substitute desiccated coconut with fresh coconut.
• You can add a Tablespoon of milled flaxseed to the Millet/Ragi flour

Chappati with Chia and Flaxseed / Indian Flatbread with Chia and Flaxseeds (Wheat Tortilla)

Lately people have started gravitating towards more healthy and natural food options. When you visit the grocery store there is so much to explore with a constant influx of new healthy ingredients that can be incorporated into our daily meals. On a recent visit to Costco I picked up a bag of Chia (which was a new item there)though I dint have any recipe in mind at the time when I bought it. This evening I was kneading my dough for Chappati/ Roti and was thinking of a way to make it even more healthier when it suddenly struck me that I could add some Chia and Flax seeds to it. I was so happy with this little discovery and the outcome and hope you enjoy this too :)
What is Chia?

It is truly one of the oldest and best Super foods available. Chia was a staple in the diets of both the Aztecs and Mayans in Central America, and it was recognized not only for its superior nutritional qualities, but also for its invigorating properties. Much like quinoa, Chia's very existence was threatened with the arrival in the Americas of the Spanish Conquistadors. The invading Europeans banned any foods thatwere linked to traditional Aztec religion or tradition. Luckily thanks to a few small tribes of indigenous peoples, cultivation of chia continued until today.

What make Chia seeds so terrific?

Chia is a great source of Omega 3's.They can be stored for long periods of time without becoming rancid. Chia is also high in protein and very high in fiber. Chia seeds are easy to digest and don't need to be ground or mashed to release their nutritional benefits. One ounce of chia seeds, roughly 3 tablespoons, contains 150calories, 10 grams of healthy fat (mostly polyunsaturated fat) 0 mg cholesterol,6 milligrams of sodium, 5 grams of protein, 200 milligrams of calcium,and 12 grams of fiber. Chia seeds also contain phosphorus, magnesium, manganese,copper, iron, niacin and zinc.

I used milled Flax seed for my recipe ground or mashed form seeds as it more easy to digest and the seeds render more nutritional benefits when ground. It is also a good source of omega-3 , fiber and can be used as a fat substitute. Please note that milled flax seeds need refrigeration after opening. The flax seed makes the Chappati/ Flat bread very grainy and releases its oils when cooked.

Please check the Note and Tips section below for more healthy Chappati/ Flat bread ideas.

Makes 8

Ingredients

2 1/2 C - Whole Wheat flour

1 Tbsp - Chia

2 Tbsp - Milled Flax seed

1 Tsp - Oil

Salt to taste

Warm water to knead the dough

Olive Oil Spray (optional)

Directions

• Mix wheat flour with warm water, salt, oil, chia and flax seed. Knead well. Let the dough rest for at least 10-15 mins

• Make balls (slightly bigger than a golf ball) out of the dough
• Dust the work area with flour to make sure your Chappati's don't stick while rolling them.
• Keep rotating the Chappati after every stroke to get a perfectly round shape.
• Heat the Tawa or griddle and cook the Chappati on both sides until its golden brown and just right.
• Take the Chappati off the heat and spray some olive oil.Serve hot.

Notes and Tips

• If you dont get ground flaxseeds, buy whole flax seeds and grind them using a good blender.
• You can also try adding these things into you Chappati dough:
• Wheat germ (excellent source of Vitamin E and Folic acid)
• Quinoa flour
• Ground oatmeal

Hot Chocolate with Marshmallows & Baileys Chocolate Liquor

With summer fading into Fall and as the days get cooler I tend to look forward to my occassional evening cup of warm hot chocolate with lots of marshmallows :)
Hot chocolate, also known as Hot Cocoa, can be had in its virgin version or you could always add a little something (like Baileys) to kick it up a notch.
Here are 2 recipes for you to enjoy with the first one made up of chocolate morsels and the second one made of cocoa powder. I personally like the first one :)

Serves 2

Recipe with Chocolate Morsels
Ingredients
6 Tbsp - Semi sweet Chocolate Morsels
2 C - Milk
1/4 Tsp - Vanilla extract
2 Tsp - Bailey's Chocolate Liquor
Mini marshmallows
Sweetened whipped cream (optional)
Directions

• Melt the chocolate morsels in a non-stick sauce pan. 
• As the chocolate begins to melt, add milk and whisk continuously until all the chocolate is mixed well. Do not boil. Take the saucepan off the fire.
• Add vanilla and Bailey's Chocolate Liquor
• Beat with electric beater or whisk until foamy.
• Serve topped with marshmallows or whipped cream

Recipe with Cocoa Powder

Ingredients
2 1/2 Tbsp - Sugar (Add more if you like it very sweet)
2 Tbsp - HERSHEY'S Cocoa powder
3 Tbsp -  Hot water
2C - Milk
1/4 Tsp - Vanilla extract
Dash salt
Miniature marshmallows
Sweetened whipped cream

Directions

• Stir together sugar, cocoa and salt in medium saucepan with water. Cook over medium heat, stirring constantly, until the ingredients blend.
• Add milk and stir constantly. Heat to serving temperature. Do Not Boil.
• Remove from heat; add vanilla and Bailey's Chocolate Liquor
• Beat with electric beater or whisk until foamy.
• Serve topped with marshmallows or whipped cream

Note and Tips:

• You can use Fat-free / 2% milk or Whole milk for this recipe.
• You can substitute Chocolate Morsels with ordinary Chocolate bars
• Use a good quality chocolate. I recommend Ghirardelli Chocolate Morsels
• If you like Dark Chocolate, use Dark Chocolate Morsels or Dark Chocolate Cocoa powder
• You can make a variety of Hot Chocolates variations:

1. Spiced Cocoa: A pinch of ground cinnamon and pinch of ground nutmeg. Serve with cinnamon stick and whipped cream.
2. Mocha Cocoa: Add 1/2 - 1 Tsp of powdered instant coffee per cup.
3. Hot cocoa with Ice Cream: Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
4. Canadian Maple Cocoa: 1/2 teaspoon maple extract.
5. Mint Cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy. Serve with peppermint candy stick.

Chicken and Gnocchi Soup

Have you tried the Chicken and Gnocchi Soup at Olive Garden? It is one of my all-time favorites and I order the same soup over and over again whenever I visit there. It is so hearty and rich and can be considered a meal by itself but of course I don't stop with the soup ! hehe...
This soup has roasted chicken, potato gnocchi, carrots, celery, and spinach. Yummm!!
Gnocchi are Italian dumplings made out of potatoes, flour and eggs and are served as a main course in place of pasta or used in soups. Frozen, dried or fresh versions are available inmost supermarkets.
I have tried to recreate the same restaurant style soup but keeping in tune to my low-calorie objectives, I resorted to this the low-fat version instead, which is simple and easy to make at home.  Ka-chingg...looks like it turned out to be a success!

Partially adapted from here

Serves 6
Ingredients
1 C - Chicken breasts, cooked and diced (You can use a rotisserie chicken)
1 lb (16oz)- Potato gnocchi
1Tbsp -Butter (You can use up to 4 Tbsp for richer taste)
1 Tbsp - Olive oil
4 Tbsp - All Purpose Flour
1 1/2 C (12 oz) - Evaporated milk (2% or Fat-free)
2C (16oz) - Chicken broth
1/2 C - Celery (finely diced)
4 cloves- Garlic (minced)
1 C - Carrots (finely shredded)
1 C - Onion (finely diced)
1 C - Fresh spinach, coarsely chopped Or 1/2 C - Frozen Spinach
1/2 Tsp - Thyme
1/2 Tsp - Parsley
Freshly ground pepper
Freshly grated Parmesan cheese (optional)

Directions

• Cook gnocchi according to package directions.
• Heat oil and butter in a pan
• Add onion, celery, and garlic saute over medium heat until the onion becomes translucent.
• Add the flour and make a roux. After adding the flour you should cook it well so that you don't taste raw flour in your soup.
• Add the evaporated milk and stir to avoid lumps of flour.
• Add in the carrots and chicken.
• Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

Note:

• Add more chicken if you like. You can use a Rotisserie Chicken.
• You can use Collard Greens, Chard or Kale in place of Spinach.
• You can use Beef or Vegetable broth instead of Chicken broth
• After adding the flour you should cook it well so that you don't taste raw flour in your soup.
• While reheating the leftovers, if you need more liquid then add milk and heat. Adjust the salt to taste.

Blueberry Muffins with Lemon Sugar Topping

Who doesn't like a good Blueberry muffin for breakfast or as a snack? They are just so yummy and scrumptious! But its really hard to find a good one as the store bought ones are either too sweet and in some muffins you have to fish hard to find a real blueberry. When you 'google' for a nice blueberry muffin recipe you get hit with a ton of results but none that really make an impact. This recipe that I got from a blog is by far the best blueberry muffin that I have ever tasted - no kidding! You should give it a try and you'll know exactly what I am talking about.
This super moist muffin is rich in blueberries and has a crunchy lemon sugar topping which is absolutely unbelievable.

Makes 12 Muffins

Ingredients

Lemon Sugar Topping
1/3 C - Sugar
1 1/2 Tsp - Lemon Zest

Blueberry Sauce
1 C - Blueberries (Fresh or Frozen)
1 Tsp - Sugar
Muffins
1 1/2 C - Blueberries (Fresh or Frozen)
1 1/8 C - Sugar
2 ½ C - All purpose flour
2 Tsp - Baking powder
1 Tsp - Salt
2 - Eggs
4 Tbsp - Unsalted butter (melted)
1/4 C - Oil
1 C - Buttermilk
1 ½ Tsp - Vanilla extract

Direction

• Preheat the oven to 425 degrees. Spray a standard muffin tray with nonstick spray.
• Lemon Sugar Topping: Mix sugar and lemon zest together until evenly combined; set aside.
• Blueberry Sauce: Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small non-stick saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened about 6-8 minutes. Transfer to bowl and cool to room temperature.
• Whisk flour, baking powder, and salt together in large bowl.
• Beat 1 1/8 cups sugar and eggs together in medium bowl until thick.
• Slowly add in oil and butter until combined.
• Whisk in buttermilk and vanilla until combined.
• *If you are using frozen blueberries for the muffins, mix 1Tablespoon of flour to the berries. This prevents the berries from sinking to the bottom.
• Add flour mixture in batches, followed by the blueberries.The batter will be lumpy. Do not over mix.
• Divide batter equally among muffin cups.
• Spoon teaspoon of blueberry sauce into the center of each mound, pushing it below the surface.
• Using chopstick or a skewer, gently swirl berry mixture into batter.
• Sprinkle lemon sugar over muffins.
• Bake until muffin tops are golden and just firm, about 17-19 minutes.

Home-made Ghee (Clarified Butter)

Ghee is basically clarified butter. My mom used to make it out of milk cream, but in US we usually get homogenized milk hence we don't see the fat separating from the milk. I make my own ghee at home, out of unsalted butter which I usually buy whenever its on sale. This saves me money and makes me feel good as its home-made.


Ghee is used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying and cooking. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air-tight containers, it does not spoil easily.

Ingredients
2 lb - Butter

Directions

• Melt butter in a stainless steel vessel over medium high heat. Bring butter to boil.
• When a white froth forms on top, simmer and stir occasionally. The froth begins to thin slowly and the color of butter changes to a pale yellow shade.
• Cook on low heat until it turns into a golden color. Brown milk solids will be in bottom of pan.
• Gently pour into heatproof container through fine mesh strainer or cheesecloth. It will solidify when completely cool.

Note:

• Ghee can be stored without refrigeration in a air-tight container. It had a long shelf life 

Punjabi Fish Curry

After a weekend with lots of meat devouring and cook-outs, I  was really craving for a fish curry paired with some Rice. Hence I decided to treat myself with this heavenly dish. Hope you will enjoy this too!

Serves 4

Ingredients

To be ground
1/2 Cup - Shallots OR 3/4 Cup - Red onions
6 cloves - Garlic
1" - Fresh Ginger
1 1/2 Tbsp - Coriander powder
1 Tsp - Cumin seeds / Jeera
1/2 Tsp - Turmeric powder
1/4 Tsp - Amchur
1/4 Tsp - Garam Masala
6 - Dry red chilly

For Fish curry
1 lb - Fresh Fish like Tilapia
1 Cup - Tomato (Chopped)
1 Cup - Red onions (Sliced)
1/2 Cup - Yogurt
10 - Black peppercorns
1 1/2 Cup - Water
Cilantro/Coriander leaves

Directions

• Grind the ingredients mentioned in the first section withsome water in a blender. Keep it aside.
• Heat oil in a pan and add the peppercorn followed by onions.Sauteuntil brown.
• Add the ground paste and saute until the water dries off.
• Add tomatoes and saute well. Cook until the tomatoes are soft and blend into the paste.
• Beat the yogurt and add it to the pan. Cook for 8-10 mins.
• Add water and bring it to a boil.
• Add the fish pieces and cook until the gravy is thick.
• Garnish with fresh cilantro.

Note and Tips
* The ground masala should be sauteed well to avoid the taste of uncooked onions.
* You can lightly fry the fish and then add it to the curry for richer taste.

Meatballs in Coconut Milk Curry (Indian-style)

This is one of my grandmother's special recipes. During her good old days, this dish was made for special occasions. It used to be considered a tedious preparation since ground meat was not readily available those days and they had to buy the meat and mince it before making this dish. I absolutely love this preparation where the meat and potatoes pair beautifully with the thick, creamy coconut milk gravy. Yummy !!

Serves 6 to 8

Ingredients
1 1/2 lb - Lean ground Turkey or Lean ground Beef
2 C - Onion (finely minced)
2 " - Ginger
10 cloves - Garlic
4 -Green chilly
1C - Coconut milk or Fat-free milk powder mixed in 1C water
1/2 Tsp - Turmeric powder
2 Tbsp - Coriander powder
2 Tsp - Red chilly powder
1/2 Tsp - Cumin powder/ Jeera powder
1/2 Tsp - Pepper powder
1/2 Tsp - Garam Masala
1 Tbsp - Vinegar
2 - Potato (Skinned and cubed)
1/2C - Green Peas
1 Tsp - Corn Flour
A few Curry leaves
Salt
3C -Water

For Tadka / Seasoning
1/2 Tsp - Mustard Seeds
2 - Shallots
2 - Dry Red Chilly
1/4 Tsp - Fenugreek powder
1/4 Tsp - Asafoetida
Curry leaves

Direction

• Add the ginger, garlic, curry leaves and green chilly into a food processor and pulse until all ingredients are finely minced. Heat oil in a Saute pan and add the minced ingredients from above
• Roughly chop the onions, transfer them to the food processor and pulse until the onions are finely minced. Add the minced onions to the pan and saute until the onions are brown
• Mix Turmeric, Coriander, Red chilly powder, Cumin, Pepper and Garam Masala in a small bowl with vinegar and some water to it to make a paste. Add this paste to the pan and cook for 10- 15mins until the masala is well cooked.
• Turn off the heat and take 3/4 C of this masala-onion mixture and add it to the uncooked ground meat and mix well. Add salt. Make golf-ball sized balls out of this mixture and keep it aside.
• Turn the heat on and add 3 cups of water and the potatoes to the pan along with the left over masala-onion mixture. Let it come to a boil. Add the meatballs one by one into the boiling liquid. Simmer and cook until the potatoes are fork tender
• Mix the cornflour with some water and make a paste. Add this to the pan. Cook until the gravy thickens. Add coconut milk and green peas. Cook for 5 mins. Remove from heat
• In a separate pan heat oil. Splutter mustard seeds. Add dry red chilly, shallots and curry leaves. Saute until the shallots are browned. Add fenugreek powder and Asafoetida and remove from heat. Add this seasoning to the dish.

Notes and Tips:
* Its best to prepare this dish in a large saute pan to accommodate all meatballs. If you pile the meatballs one on top of the other, they will loose their shape and wont cook evenly and at the same time.
* Do not mix the curry with a spoon soon after adding the meatballs as they might break or loose their shape. The best way is to hold the saute pan on both sides firmly and swirl it around.
* I make this dish with fat-free milk powder to cut down the calories except while I am entertaining friends.
* For the best flavour, you should saute the onions and masala for a long time.

Irish Steel-cut oats with Maple syrup

As a child, I was extremely fussy about food and could have easily been an apt research specimen for a "Bare minimum food requirements for a child" study :) Being a mother now, I can understand what my mother underwent those days. One of the few things I used to like growing up was Oatmeal. I still remember those days, when after a long day of jumping around and going on with almost no food, hunger used to creep in and I would request my mom for a bowl of oatmeal. My mom used to get really mad at this since she would be almost ready to call it a day and hit the bed , but looking at the sad face I put on, my grandma would coax my mom to go and make me some oatmeal anyway. What a nuisance I was!! I know, I totally agree.
What an irony, a choosy eater like I was is now a die-hard foodie!!
For those of you who don't like the normal oatmeal because it could get gooey and sticky, could try an alternative called Steel-cut oats. It is also known as Irish or Scottish Oats owing to the traditional use in those countries. It has a distinctive chewy texture. The steel cut oats are made by cutting whole oats kernels into small pieces and if you haven't tried it yet, I think you should ,especially due to the healthy properties whole grain oats possess. Hope you enjoy this healthy and delicious breakfast to jump start your day !

Serves 4

Ingredients
1 Cup - Steel-cut oats
4 Cup - Water
1 Cup - Milk
4 Tbsp - Maple Syrup or Honey or Brown Sugar
Add ins

2 Teaspoon - Flaxseed powder
2 Teaspoon - Chia seeds
Berries of your choice
Nuts of your choice
Apples

Directions
Steel-cut oats take longer to cook compared to traditional rolled oats. You can cook them in a pressure cooker or stove-top. Pressure cooker method is faster so I prefer that :)

Cook steel cut oats in pressure cooker
Set your kitchen timer to 10 mins. Cook the steel-cut oats with water in a pressure cooker on high heat. After the first whistle, reduce the heat to low. Cook for only 10 mins from start to finish. Remove from heat and wait until the pressure goes.

Cook steel-cut oats on stove-top
Bring water to a boil in a non-stick sauce pan. Slowly stir-in the steel cut oats. When oatmeal begins to thicken (about 5 mins), reduce heat. Simmer uncovered for 30 mins or to desired consistency stirring occasionally.

Add chopped maple syrup and milk. Cook uncovered for 2 more mins. Serve hot with your favorite add ins. Enjoy !

Tip:

• You can pressure cook the plain steel-cut oats with water and store it in an air tight container in the refrigerator and use this over the week with whatever add-ins you like.

Nectarine Fruit Punch

This very simple, refreshing and colorful drink is perfect for entertaining on a warm summer day. My daughter and I love Nectarines and now its in season and very common in neighboring grocery stores. We therefore often pick them up, especially when they are on sale.

If you are new to this fruit you would find the information given below useful:

How to choose a Nectarine?
Ripe fruit are fragrant and give, slightly,to the touch. If they are under-ripe, leave them at room temperature for2–3 days to ripen. Look for fruit with smooth unblemished skin. Avoid extremely hard or dull colored fruits and soft fruit with soft, wrinkled,punctured skin.

How to distinguish between a Nectarine and a Peach?
Peaches have a fuzzy hair on their skin while Nectarines have a smooth skin.Serves 4

Ingredients
4 - Ripe Nectarine
3 1/2 C - Chilled Sprite or any lemon flavoured soda
Ice cubes
Sugar (optional - only if the nectarines are not sweet enough)
Few Nectarines Slices for garnish

Direction
Cut the nectarine into pieces and discard the seed. Transfer the pieces into a blender and pulse to make smooth pulp. Add sugar if the nectarines are not sweet. Add chilled soda and ice. Garnish with a piece of nectarine.

Chembu Pulissery / Taro in Spiced Yogurt Curry

Puliserry is a common but integral dish in Kerala cuisine. It is a yogurt based dish that can be made using different vegetables but I like Chembu/ Taro the most. The cooked Chembu/ Taro releases its starch and makes the sauce thick, binding together the whole dish beautifully.

Serves 4

Ingredients
2 - Chembu / Taro root
1 Cup - Yogurt
Salt

Grind
1/4 Cup - Coconut
2 - Green chilly
1/8 Teaspoon - Jeera / Cumin powder
1/4 Teaspoon - Turmeric powder
1/2 Teaspoon - Chilly powder
Ginger Small Piece (approx 1 cm)
1 - Shallot (small)

Seasoning / Tadka
1/2 Teaspoon - Mustard seeds
Curry leaves
1 - Shallot (thinly sliced)
2 - Dry Red Chilly

Directions

• Peal the Chembu or Taro root and cut it into bite-size pieces.Cover and cook with some salt and water on medium heat. Keep it aside.
• Grind the coconut, green chilly, jeera, chilly powder, turmeric powder, ginger and shallot together in a blender to make a smooth paste.
• Add this paste to the cooked Chembu. Add yogurt and cook for not more than 2 minutes. Overheating will cause the yogurt to curdle.
• Splutter some mustard seeds. Add curry leaves, shallot and dry red chilly. Add this to the chembu mixture.
• Enjoy with warm rice

Beetroot Pachadi

You always appreciate food with your eyes first and through scent before it gets to your mouth. That is the reason I could not help missing out on this beautiful vibrant pink colored yummy goodness for my Onam Sadhya.
Pachadi is a yogurt based dish usually made with vegetables like beetroot, carrot, okra/ ladiesfinger, mango, bitter gourd or pineapple.
Serves 4

Ingredients
1 - Beet-root (shredded)
1C - Yogurt
Salt

Grind
1/4 C - Coconut
2 - Green chilly
1/8 Tsp - Jeera / Cumin powder
1 Tsp - Mustard Seeds
Ginger Small Piece (approx 1 cm)
1/2 - Shallot

Seasoning / Tadka
1/2 Tsp - Mustard seeds
Curry leaves
1 - Shallot (thinly sliced)
2 - Dry Red Chilly

Directions
Shred the beetroot, cover and cook it with some salt on medium fire. Do not add water to cook. Keep the cooked beetroot aside.
Grind the coconut, green chilly, Jeera, Mustard seeds, ginger and shallot together in a blender to make a smooth paste.
Add this paste to the cooked beetroot. Add yogurt and cook for not more than 2 mins. Overheating will cause the yogurt to curdle.
Splutter some mustard seeds. Add curry leaves, shallot and dry red chilly. Add this to the beetroot.

Inji Curry / Puli Inji

Happy Onam to all of you.
Onam is one of the biggest festivals in Kerala (a state in southern India). It falls in the month of Chingam (August - September)and symbolizes the return of the legendary King Mahabali . This festival is celebrated by all keralites in great splendour with Onam Sadhya, Pokalam(flower carpet), snake boat races, Puli Kali , and the Kaikottikkali dance
The Onam sadhya is a traditional South-Indian meal with various vegetarian dishes like Sambar, Avial, Thoran, Pachidi, Rasam, Inji Curry, Erissery, Parripu curry, Pickles, Plantain chips, payasams etc.The food is usually served on fresh green Banana leaves and is a beautiful sight by itself with the myriad colored dishes and varied flavors.
Inji Curry is one of the must-haves in my Onam sadhya list.The sweet, tangy, gingery and spicy dish really fires up those dormant taste buds!

Serves 6

Ingredients
1 Cup  - Ginger (Chopped) approx 100 gm
1 1/2 Tablespoon - Tamarind
1 1/2 Tsp - Red Chilly powder
1/2 Tsp - Coriander powder
1/4 Tsp - Turmeric powder
2 Tablespoon - Jaggery
1 Tsp -Mustard seeds
1/2 Tsp - Fenugreek powder
1 pinch - Asafetida
Curry leaves
Salt
Coconut oil

Directions

• Soak the tamarind in hot water. Squeeze until you extract all the pulp.
• To the tamarind pulp add jaggery, chilly powder, coriander powder, turmeric powder, asafetida and fenugreek powder.Mix well and keep aside.
• Heat oil in a pan and deep fry the ginger with a few curry leaves until the ginger is golden brown. Keep it aside.
• Splutter mustard seeds in pan. Add curry leaves and green chilly. Saute for 2 mins. 
• Now add the tamarind pulp mixture and let it come to a boil. Add the fried ginger.
• Take off from heat and let it cool. You can store it in the refrigerator for up to 2 weeks.

Turkey Keema with Cabbage and Green Peas

'Keema' is a traditional Indian meat dish. The word Keema means minced meat. Typically, the Keema dish contain vegetables like Green Peas and Potato along with the meat but this recipe calls for Cabbage and Green Peas, a little unusual but that's what makes it special. You can use any meat like mutton, lamb, beef or chicken but I used Turkey to keep the dish as lean as possible.
My mom used to talk about a Keema dish that was served in a Restaurant besides her college hostel during her glory days and this dish was made with Beef and Cabbage. From this stemmed my inspiration to make this dish, to re-create past memories for my mom...

Serves 8
Ingredients
1 1/2 Lb - Lean Ground Turkey
1/2 - Red Onion
1 Inch - Ginger
10 cloves - Garlic
3 - Dry Red Chilly
1/2 Tsp - Cumin Seeds / Jeera
Curry Leaves (a few)
1 Tsp - Red Chilly Powder
1/4 Tsp - Turmeric Powder
1/4 Tsp - Saunf Powder / Fennel Seed powder
1/8 Tsp - Fenugreek Powder
1/2 Tsp - Garam Masala
2 Tbsp - Coriander Powder
3/4 Tsp - Pepper powder
3 Tbsp - Tomato Ketchup
3 C - Shredded Cabbage
1/2 C - Green Peas

Directions
Heat oil in a pan. Add Dry Red Chilly and Jeera. Grind the Ginger and Garlic using a mortar and pestle and add it to the pan. Add finely chopped onions and curry leaves. Saute until the onions are brown. Mix the Red Chilly Powder, Turmeric Powder, Saunf, Fenugreek, Garam Masala, Coriander, Pepper and  Tomato Ketchup with some water to make it into a paste. Add this paste to the pan and cook for at least 10 mins. If the mixture is too dry and sticking to the pan add little water instead of oil. Add ground turkey. Cook for 10 mins and then add the shredded cabbage. Add Green Peas and cook.
Serve with Roti, Pav (Indian Bun) or White Basmati Rice.

Broccoli Vanpayar Thoran / Broccoli with Red Lentils (South-Indian Style)

One of my initial dilemmas while dealing with Broccoli was deciding how to cook this vegetable the Indian way but at the same time not destroying its texture and taste. I tried it in Sambar and a Vegetable curry and those turned out to be utter flops! So I was on a constant hunt for good Indianized Broccoli recipes.  Once when we visited one of our relatives (my husband's Aunt) I came across this dish. She had made Broccoli with Green Payar (Cherrupayar / Green Gram)a bit different than what I have here for you as I have used Red Vanpayar (Red Gram) for my Thoran. I just like the red color it brings to this dish with the green Broccoli.
The tip she passed on was that you need to pulse/ shred the broccoli in the food processor before cooking. That really worked well for me and I hope it works well for you too.

Serves 8

Ingredients
3 Heads - Broccoli (Pulsed in the food processor)
3/4 C - Red Gram / Vanpayar / Red lentils
1/4 Tsp - Mustard Seeds
1/2 Tsp - Turmeric Powder
1/2 Tsp - Cumin Powder / Jeera
1/4 Tsp - Red Chilly Powder
3/4 C - Coconut
3 cloves - Garlic
2 - Shallots
3 - Green Chilly (Slit into 2 lengthwise)
Curry leaves

Directions
Wash the lentils (Vanpayar) and cook them in a pressure cooker with the crushed garlic and salt until 6-7 whistles. Remove from heat and keep aside until the pressure from the cooker has gone.
Wash the Broccoli well. Cut it into chunks and transfer it into a food processor. Pulse it until its coarsely minced as shown below.

Add the shallots, green chilly,coconut and curry leaves with the shredded broccoli and mix well with hands.
Splutter the mustard seeds.  Add turmeric powder, chilly powder, cumin powder and broccoli mixture and cook for 10 mins. Do not add water. Add the cooked lentils (Vanpayar). Add salt to taste.Mix well. Cook until the broccoli is done.

Palak (Saag) Paneer / Cottage Cheese in Creamy Spinach Sauce

Palak Paneer is a very common Indian side dish. It is a beautiful combination of Paneer (Indian Cottage cheese) in a creamy spinach sauce. You can make it in a million different ways but apparently I like the 'Non-fried Paneer' version. 

Serves 6
Ingredients
1/2 Cup - Onion, chopped
4 cloves - Garlic
1/2 inch - Ginger
3/4 Teaspoon - Red Chilly Powder
1/2 Teaspoon - Jeera powder / Cumin Powder

1/8 Teaspoon - Turmeric powder

1/4 Cup - Tomato, chopped
2.2Lbs / 1Kg - Fresh Spinach
7 oz (200gm) - Paneer / Indian Cottage Cheese, cubed

1 1/2 Cup - Whole Milk (more if needed)

1/4 Teaspoon - Dry Mint leaves
2 Tablespoon - Dry Kasoori Methi leaves
1/2 Teaspoon - Chat Masala
Juice of 1/2 Lime
Salt to taste
Oil or Ghee

Directions

• Heat the oil in a pan and add garlic, ginger and onions. 
• Saute until the onions are translucent. 
• Add chilly powder, jeera powder and turmeric powder. Saute for 1-2 minutes and add tomatoes. 
• Add spinach and saute for 8-10 minutes or until almost all the water has been absorbed. Make sure that you don't overcook the spinach otherwise you might loose the green color. 
• Transfer this mixture into a blender after cooling. 
• Add milk and blend it into a fine paste. If you find the sauce too thick add more milk to achieve the desired consistency  
• Empty the contents from the blender into the same pan and season with salt
• Add chat masala and paneer.
• Crush the Methi and Mint leaves between your palms and add it to the pan. Cook for 5 mins. 
• Remove from heat and add the lime juice. 

Note and Tips

• If using frozen spinach, thaw the frozen spinach and squeeze excess water out.
• Add more paneer if you like
• Do not overcook the spinach otherwise you might loose the green color.
• If you find the sauce too thick add more milk to achieve the desired consistency  
• If you prefer fired paneer, you can fry the paneer before adding it to the spinach gravy.
•  Serve it with Rice, Naan or Roti.

Cinnamon Wheat N Oat Waffles

Today my husband is working from home, so I don't feel like serving him the traditional weekday breakfast like a peanut butter jelly sandwich or cereal. I wanted to whip up something nice, wholesome but quick so I thought of making this healthy waffle for him. Lucky him right???I know !!! LOL
Jokes apart, lets focus on the subject here. Traditionally, waffles are butter-laden and high-carbs from white flour unlike this wholewheat version here. Another thing I like about this waffle is the warm cinnamon scent that fills the house while this is cooking ..woohoo..what a nice start to a lovely family day together!
Start off your day like royalty with a sumptuous and nutritious breakfast and you wil be at the top of your game the whole day!
If you don't have a waffle maker, don't worry - You can make pancakes out of this batter.

Serves 6
Ingredients
2C - Buttermilk
1/2 C - Old-fashioned rolled oats
2/3 C - Whole wheat flour
2/3 C - All purpose flour
1/4 C - Toasted Cream of wheat (Rava)
1 1/2 Tsp - Baking powder
1/2 Tsp - Baking soda
1/4 Tsp - Salt
1 Tsp - Cinnamon Powder
2 eggs
1/4 C - Brown sugar
1 Tbsp - Canola Oil
2 Tsp - Vanilla essence
Directions
Mix the oats and buttermilk and keep it aside for 15 mins.
Mix together the dry ingredients- Wheat flour, all purpose flour, cream of wheat, baking powder, baking soda, salt, cinnamon and brown sugar.
Add lightly beaten eggs, vanilla essence and oil to the dry ingredients.
Add the buttermilk-oat mixture.
Spray the waffle iron with oil and spoon in the batter enough to cover a little more than 3/4 of its surface. Cook until the waffles are golden brown.
Serve with seasonal fruit, jelly, peanut butter or Nutella or maple syrup. Enjoy!!

Goan Chicken Curry

A spiced, flavorful chicken curry with roasted coconut paste. The spices are first toasted and then ground and this simple step just makes all the difference. I never used to toast the spices fresh for a dish just because I was lazy to do it but now I realize how that kicks things up a notch. I used desiccated coconut for this dish because it is easier to roast.

Serves 6

Ingredients
2 1/4 lb or 1 Kg - Chicken
1 1/2 Tbsp - Coriander Seeds
1 1/2 Tsp - Cumin seeds
1 Tsp - Black Mustard seeds
1 inch - Cinnamon stick
4 - Cloves
3/4 Tsp - Black Peppercorns
1/8 Tsp - Nutmeg powder
2 Dried Red Chilly
1 C - Desiccated coconut
10 - Garlic cloves
1 1/2 inch Ginger
3 Green Chilly
2 C - Chopped Onion

Directions
Dry roast the Coriander, Cumin, Mustard, Cinnamon, Cloves,Pepper on a cast iron pan stirring continuously until the spices emit a pleasant aroma. Grind these spices and keep it aside.
Add the desiccated coconut to the pan and dry roast it until brown. You should stir it continuously to avoid burns. Transfer the roasted coconut to a blender after cooling, add some water and grind into a fine paste.Keep it aside.
Grind the ginger, garlic and green chillies in a blender and keep it aside.
Heat oil in a frying pan. Add the dry red chilly followed by the ginger-garlic-chilly paste and then onions. Saute until the onions are golden brown. Add the chicken, spices mix and coconut paste. Add nutmeg powder and water just enough to cover the chicken and cook for 25-30 minsor until the gravy is thick. Enjoy the Goan Chicken curry with Plain Basmati Rice or Chappati.