Archive for January 2015
Pumpkin Chips
Its simple and easy chips and it is healthy snaks
Ingredients:
Pumpkin Quartered ,peeled,sliced
Olive oil 2 tbsp
Salt
Method:
Preheat the oven to 200 degree
In baking tray line it with baking paper ,arrange sliced pumpkin
Sprinkle olive oil and salt over it and then bake it for 20 minutes
Now our chips is ready
Veg patty
This protein rich crispy patty is easy and healthy snacks for kids
Ingredients:
- Four beans can 1
- Soy chunks few cooked in hot salt water
- Potato 1 boiled peeled and mashed
- Plain flour 1 tbsp
- Onion 1 small chopped finely
- Coriander leaves chopped
- Garlic 2 cloves chopped finely
- Salt and Chili flakes
- Oil for shallow frying
Method:
- Drain the beans from the can pat them dry and mash them
- Now drain the soy chunks mash them with the beans
- Add the mashed potato and salt mix them all together
- Now add chopped onion ,garlic,chili flakes mix it well
- Made a small ball and slightly press them between the hands to make a patty
- Take a plate with little flour
- Pat the patty on the flour on both sides
- Heat a pan with little oil fry them on both sides until golden brown
- Serve it with tomato sauce
Egg and sprouts
Ingredients:
- Egg 1 beaten
- Mixed sprouts 1 hand full
- Onion 1 chopped finely
- Capsicum 2 to 3 slices
- Green chili sliced
- Garlic 1 clove sliced
- Chili flakes 1/2 tsp
- Italian herbs dry 1/2 tsp
- Salt as needed
Method:
- Separate Chopped onion in to two portions
- Heat oil in a pan.Add the garlic and onion and saute till translucent.Add the capsicum and saute for a minute.Add the sprouts,dried herbs,Chili flakes and salt mix well
- Beat the egg with salt,onion and green chili.Add it to the hot pan rotate so that mixture spread evenly.Let the underside cook for a minute.Flip over and cook again.
- Place the sprout mixture on one side and Fold the other side over and Serve immediately
Baked potato wedges
Ingredients:
- Potato 3( washed and cut them into wedges with the skin)
- Olive oil 2 tbsp
- Salt 1 tsp
- Chili powder 1/2 tsp
We need,
Baking tray and baking paper
Method:
- Prepare the baking tray line it with baking paper
- Preheat the oven to 220 degrees
- Line the wedges on the tray sprinkle with olive oil ,salt and chili powder
- Make sure they are coated well and also don't try to overcrowd the potatoes otherwise they don't bake well there should enough place between each wedges
- Arrange the wedges with skin side down
- Bake them for 45 minutes
- Serve it hot with any sauce
Almond cake
- Almond meal 3 cups*
- All purpose flour 1 cup
- Eggs 3
- White sugar 3 cups
- Butter 150 gm
- Milk 1/2 cup
- Vanilla essence 1 tsp
- Baking powder 1/2 tsp
- Icing sugar for dusting
*1 cup: 1 d l
Method:
- Prepare a cake tin 20 cm diameter 4 cm depth by lining with baking paper
- Preheat the oven 180 degree
- Separate egg yolk and whites,beat the whites to fluffy
- Mix the egg yolk, sugar and butter into smooth mixture and then gradually add almond meal, flour and baking powder
- Now add the milk and essence to the mixture and then mix them all together
- Now add the beaten egg white which should be fluffy to the cake mixture and fold them slowly to the mixture
- Pour the mixture to the prepared cake tin
- Bake them for 45 minutes
- Leave it rest for 10 minutes and then dust it with icing sugar
Broccoli and potato pasta
Ingredients:
- Pasta 250 gm
- Boiled potato 1 cut into cubes
- Cut and Steamed broccoli 1
- Basil pesto sauce store bought 190 gm jar (use half a jar)
- Onion 1 small (chopped)
- Cherry tomatoes 5 to 6 cut into half
- Green chili 2
- Lime juice 1 tbsp
- Basil leaves few
- Shredded cheese as much as wanted
- Salt
Method:
- Cook the pasta in boiling water with salt
- In a pan heat some olive oil fry chili,onion and tomatoes
- Add some salt and vegetables saute them for few minutes
- Add the cooked pasta and basil pesto to the veg and then mix them all together
- Finally add the lime juice and give a stir
- Now garnish with basil leaves and cheese
- Serve it hot
Method to make home made pesto:
- Basil leaves 1 small bunch
- Garlic 4 cloves
- Olive oil 1/2 cup
- Pine nuts 1/3 cup(or use skin removed almonds)
- Salt and pepper for taste
- Shredded Parmesan cheese 1/2 cup
- Ground them all together for fresh pesto
Tag :
pesto pasta,
veg pasta,
Quinoa dosa
 |
| quinoa dosa with tomato chutney |
Ingredients:
- Quinoa 4 cups
- Brown rice 1 cup
- Urud dal 1 tbsp
- salt as needed
 |
| soaked quinoa |
 |
| Quinoa dosa batter after fermentation |
- Soak quinoa separately,soak brown rice and dal together overnight
- Use little water for soaking quinoa so that we can use the same water for grinding
- Grind quinoa and brown rice separately and then mix them together along with salt
- Leave the batter for fermentation
- Make dosas in hot tawa
Grilled eggplant sandwich with capsicum chutney
We need,
- Whole meal bread slice 2(toasted)`
- Lettuce leaves few chopped
- Mayonnaise 1 tbsp
- Egg plant slices 4
- Olive oil 2 tsp
- Capsicum 1(any colour) cut them
- Red chili 2 nos
- Oil 2 tsp
- Mustard seeds 1 tsp
- Urud dal 1 tsp
- Curry leaves few
- Asafotida a pinch
- Tamarind paste 1/2 tsp
- Salt as needed
- Heat 1 tsp oil in frying pan fry capsicum keep it aside in the same pan fry chili until brown
- Heat another tsp of oil add mustard,urud dal,curry leaves,asafotida fry them until mustard seeds start to pop
- Ground them all together along with tamarind and salt into smooth paste
- In the sliced eggplant sprinkle some salt and olive oil
- Heat grilling pan place the slices on it cook them until you get the grill mark
- Take a slice of toasted bread spread 1 tbsp of Capsicum chutney place the grilled eggplant slices over it
- On top of the eggplant place few lettuce leaves
- In the other toasted bread slice spread capsicum chutney and mayonnaise
- Place it on top of the lettuce now our sandwich is ready
Roti and spinach
For filling:
- Spinach 500 gm blanched and chopped
- Onion 1 small chopped
- Garlic 2 cloves chopped
- Green chili 2 nos chopped
- salt as needed
- Oil 1 tsp
- Graded cheddar cheese 1 cup
For roti:
- 2 cups of wheat flour
- Pinch of salt
- 1 cup of water
- 1 tsp of olive oil
Knead and make them into soft dough
Divide them into 8 balls cover it and keep them aside
Method:
- Roll out 8 ball into chapathi,Heat a tawa ,roast chapathi lightly and set aside
- In a pan heat oil fry garlic,chili,onion cook it until onion is translucent and then add chopped spinach saute for a minute season it with salt
- Heat each chapati on a tawa,spread a 2 tbsp of spinach over it and top with cheese.Place another chapati on top cook for few minutes .Flip and cook for few minutes
- Cut them into wedges and serve them hot
