Friday, 3 April 2020

Home Made Healthy Cookies


This healthy cookie is not only delicious in taste, but healthy too. These can be enjoyed not only with a hot cup of tea, but you can munch on at anytime of the day. Hope you will enjoy this recipe. 
                  

       
Ingredients 
1 cup Whole Wheat Flour 
1/2 cup Jaggery Powder 
1/2 cup Clarified Butter / Ghee
1 tsp Chia Seeds
1 tbsp Almond Flakes 
1/4 tsp Salt
1/4 tsp Nutmeg Powder 
1/2 tsp Cardamom Powder 
1/2tsp Baking Powder 
1/2 tsp Ginger Powder 
1 tbsp Any Vegan or Cow Milk




Method
Sieve the wheat flour, jaggery powder, salt, nutmeg pd, cardamom pd, baking pd and ginger pd together. Add the almond flakes and chia seeds and mix all the ingredients together. Add the ghee and knead the ingredients into crumbs. Take small lime size portions and try to make small balls. Incase it does not bind, add 1/2 tsp of milk and mix the ingredients again. Take a greased baking tray. Take small portion of the crumbs, flatten the ball and press it gently from the center. Preheat the oven at 190 degrees celsius. Place the flatten balls on the baking tray, leaving little gaps between the two cookies. Bake the cookies at 190 degrees celsius for 15 - 20 minutes, depending upon the oven temperature. Once done remove the tray, leave the tray above the hot oven until the tray cools down... don’t worry if you still find the cookies soft at this point... by the time the tray cools down the cookies will be done.
To bake the cookies in the wok, place a cooker stand on the base of the wok. Cover the wok and preheat the wok for 10 minutes on medium flame. Open the lid and place the baking tray, close the lid. Bake the cookies for 25 to 30 minutes on a low medium flame. Once done open the lid, switch off the flame and leave the baking tray in the wok until the wok cools down completely. Remove the cookies from the tray once the cookies cools down completely.
Cool the cookies further for another hour or two. Enjoy the cookies with a hot cup of tea. 

Friday, 27 March 2020

Healthy Whole Wheat Bread Loaf



Basic Healthy Bread can be made with ingredients that are easily available in your kitchen. One key ingredient Whole wheat flour is always there in your kitchen pantry. Yeast can be made at home too if time permits, or else dry yeast is easily available in shops. It’s more healthy when you bake a bread at home. Do try this recipe and enjoy this bread with jam or Chutney.



Ingredients
4 cups + 1 cup Whole Wheat Flour
1/2 cup Oats
1 tsp + 1 tsp Mix Seeds (Sunflower, Watermelon, Flaxseed, Sesame, Pumpkin Seeds)
1/2 tsp Chia Seeds
1/4 tsp Salt
1/2 cup Lukewarm Water
1 tbsp Dry Active Yeast
2 tsp Honey
1 cup of Water
2 tbsp Oil
1 tbsp Milk + 1/2 tsp Honey 






Method 
Take the honey and mix it with the lukewarm water, mix the yeast little at a time into the lukewarm water. Leave the yeast to rise. Mix all the dry ingredients together, except for 1 cup of whole wheat flour and 1 tsp of mix seeds. Add the yeast water, mix the ingredients well, add a cup of water, mix and knead the ingredients into a dough. At this point the dough is a bit sticky. Add a tbsp of oil and knead it. Cover the bowl and leave it aside for 2 hours. After 2 hours, open the lid. Add the remaining flour little at a time and knead the dough. Take the dough on to a flat surface. Add oil, knead and roll the dough into a long cylindrical shape. Place the cylindrical dough into the greased bread loaf mould. Cover and let it proof for an hour. Meanwhile preheat the oven at 190 degrees. Brush Milk + Honey on the bread and sprinkle some mix seeds on the bread. Bake the bread at 190’ degrees celsius for approximately 25 - 30 minutes. Every oven temperature differs, so please adjust the time accordingly. Once done, remove the bread. Let the bread cool down for 10 minutes, remove the bread and let it cool on a cooling rack. Slice the bread once completely cool. 

Monday, 23 March 2020

Fish Tikka


Tikka is a dish that can be eaten as starter or appetiser. Tikka can be made with meat, fish, panner or vegetable. It’s a popular dish of India, Bangladesh and Pakistan. 
 The meat or fish is marinated with spices and lime or curd. The marinated meat or fish is skewered and cooked on a tandoor.  The pieces are brushed with butter or ghee at intervals. It is served with Coriander Chutney, Onion and Lime. 
Today I have made fish tikka. You can use any boneless fish. I have used Tilapia fish.  



Ingredients 
500 grams Any Boneless Fish Pieces 
Juice of 1/2 Lime 
1 tsp Ginger paste
1 tsp Garlic Paste
1 tsp Kashmiri Chilli Powder 
1/2 tsp Cumin Powder
1/2 tsp Garam Masala powder
Salt to taste 
1 tbsp Butter 






Method 

Take a bowl, add lime juice, chilli powder, cumin powder, garam masala powder, salt to taste, ginger paste and garlic paste. Mix all the ingredients together. Add 2 to 3 tbsp of water. Mix the ingredients again. Add the boneless fish pieces and marinate the fish for an hour or two. Take a skewer, insert the fish pieces into the skewer. Place the skewers on the tandoor. Apply butter on the fish at intervals and cook the fish on both the sides. Garnish with onion, tomato and lime wedges. Serve with green chutney. 

Thursday, 19 March 2020

Crispy Fritters made with home grown Spinach and Pumpkin flowers...



When you have vegetables growing in your small balcony, it’s happiness to eat your home grown vegetables. You can feel the freshness and taste of the vegetables. Here is a snack or a side dish recipe made with pumpkin flowers and spinach that had grown in our place. Fritter is crispy and delicious snack that can be made with different vegetables that are dipped in chickpea and rice flour batter. It is then deep fried until crispy and golden brown in colour.

Ingredients
10 to 12 small size Spinach leaves
10 to 12 Pumpkin flowers
6 tbsp Chickpea Flour
3 to 4 tbsp Rice Flour
1 Green Chilli finely chopped
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Nigella seeds
1/2 tsp Poppy Seeds
Water as required
Oil to fry

Method
Take a bowl, add chickpea flour, rice flour, salt to taste, turmeric powder, nigella seeds, poppy seeds and green chilli. Mix the ingredients well. Add little water at a time and mix the ingredients into a batter. It should be semi - thick dropping consistency. Keep it aside for 5 minutes, meanwhile heat up the oil in a wok. Dip the pumpkin flower or spinach one at a time and fry them on a low medium heat until crispy and golden brown in colour. Remove the fritters on a paper towel and serve it hot.


Friday, 13 March 2020

Kumro Pata Diya Chana Bhapa / Steamed Paneer with Pumpkin Leaves



Steamed Paneer is a Bengali vegetarian side dish. I have added pumpkin leaves, as pumpkin leaves are good for our health and when it grows in my balcony, then definitely it is good to use it in the dish. I have used homemade Aam Kasundi, but you can use mustard and any pickle masala oil incase Kasundi is not available.This dish is normally eaten during lunch. Serve this dish with hot steamed rice. 

For the Wet Paste 
Ingredients 
3/4 cup Fresh Grated Coconut 
2 tbsp Aam Kasundi or use 1 tbsp Mustard seeds and 1 tbsp any pickle masala oil 
2 Green Chillies  
2 to 3 Garlic cloves 
3 tbsp Hung Curd 
Salt to taste 
1/2 tsp Turmeric powder 

Method 
Grind all the above ingredients into a fine paste. 

To make the Steamed Paneer 
Ingredients 
250 grams Paneer cut into small pieces 
10 Pumpkin leaves chopped 
4 to 5 Green Chillies slit into half and then cut into pieces 
Wet Paste 
2 tbsp Mustard Oil 
A big piece of Banana Leaf - optional 

Method 
Take a bowl, add all the ingredients in the bowl, mix all the ingredients together and keep it aside for an hour. Take a container with a lid. Lay the banana leaves at the base of the container, it’s optional. Add the marinated paneer into the container. Close the lid. Take a steamer, add water into the steamer. Keep the container into the steamer. Steam the paneer for 20 minutes. Once done, enjoy this dish with hot steamed rice. 




Wednesday, 19 February 2020

Easy Grilled Chicken



An easy delicious chicken recipe... that can be enjoyed as starter... Grilled chicken can also be served with sautéed vegetables. Chicken can be substituted with fish, prawns or paneer. 


Ingredients
250 grams Boneless Chicken cut into big pieces 
Juice of 3/4 lime
1 tsp Garlic powder 
1 tsp Dried Mixed Herbs 
¼ - 1/2 tsp Chilli Flakes 
Salt or Pink Salt to taste 
2 tbsp Melted Butter 


Method 
Marinate the chicken with all the above ingredients for an hour. Take a grill pan, let it heat. Grill the chicken pieces on a low flame until cooked and golden brown on both the sides. Remove the chicken pieces from the grill and cut the chicken into smaller pieces. Drizzle the juice on the chicken that was left on the grill. Serve it hot. 

Wednesday, 5 February 2020

Stuffed Chicken Mushroom Bombs


This dish is extremely tasty. It’s crispy from out and juicy from in. This dish is best to serve as starter.

Ingredients 
100grams Chicken minced  
1 packet of Mushroom
1 tbsp minced  Onion
1 tsp minced Garlic
1 tsp minced Green Chilli 
1 cube Cheddar Cheese grated 
Salt to taste
1/2 tsp Garlic powder
1/2 cup  All Purpose Flour 
Water as required 
1/2 cup or as required Bread crumbs 
Oil for frying 

Method 
Take a mixing bowl, add the chicken, garlic, onion, cheese and salt to taste. Mix all the ingredients well and keep it in the fridge for 30 minutes. Take the mushrooms and remove the stems. Take little portion of chicken stuffing and fill the stuffing into the cavity of the mushroom. Repeat the process. In a small bowl take all purpose flour, add salt to taste and little water at a time and make a thick batter. Take bread crumbs in a plate, add garlic powder and little salt. Mix the bread crumbs. Take a wok, add oil. Let the oil heat up. Lower the heat. Dip the stuffed mushrooms into the batter and then coat the mushrooms with bread crumbs. Fry the mushrooms until golden brown. Serve it hot with any dip or ketchup. 





Friday, 10 January 2020

Kheer Kamala / Kamala Lebur Kheer



This is a seasonal sweet dish from Bengal. It’s made with oranges. When the oranges are added to the reduced milk... it takes the dish to a different level. As this being my favourite sweet dish, after marriage when ever I visited my Ma during the orange season, she would make this dish along with alur dom and luchi or korisutir Kochuri. Ma Ke haat ka khana can never be forgotten. 
This dish is easy to make with only 3 ingredients, it taste heavenly.



Ingredients 
1 1/2 litres Milk
3 Oranges 
1/2 cup Sugar or more as per required 

Method:
Heat the milk in a thick-bottomed pan till it comes to a boil. Reduce the flame, and allow the milk to simmer, stir the milk occasionally until the milk reduces to half the quantity. Add the sugar and continue to simmer for 10 to 15 minutes more. Keep the milk aside. 
Meanwhile peel the orange, separate out the orange segments. Remove the skin, seeds and the fibres from the orange segments. Cut them into  small pieces. 
Once the reduced milk cools down, then add the chopped orange segments and pulp to the milk and mix it. Refrigerate the kheer. Server it cold.