Dates, carrot and walnut cake with zero added sugar

October 6, 2022October 7, 2022 Leave a comment

Dates, carrot and walnut cake with zero added sugar

Delicious, moist and healthy cake with the goodness of dates, carrot and wallnut is a delightful guiltfree indulgence. My husband was diagnosed with diabetes almost a decade ago and as an ardent sweet lover it became an hulrricane task to beep keep him away from desserts.As a result I kept on trying innovative recipes in my kitchen with sugar substitute. Recently I came across a simple and easy healthy cake recipe with no added sugar and an amazing taste. This healthy cake recipe with the sweetness of dates is a must try as an alternative to classic cake recipe.

Ingredients
Dates – 16 to 18
milk -1 /4 cup
Flour– 1 cup
Grated carrot – 3/4
Egg-2
Butter– 100 grams
walnut – 7- to 10
Baking powder-1/4 tsp
baking soda –1/2 tsp
Vanilla essence – 1/4tsp

step 1

In a small pan add the deseeded dates and milk and let it boil and simmer for a couple of minutes.

Step 2

Let it cool and make a paste in a blender

step 3

Grate the carrot and squeeze the excess water.

step 4

Melt the butter and add the dates paste to it. Gradually add the grated carrot and egg to the butter and combine them all together with the help of a whisk.

step 5

Sieve the flour along with the baking powder and baking soda

Step 6

Now add the wet mix to the dry one. Add the Vanilla essence and chopped walnut. Fold the mix gradually until they all combine together.

Step 7

Preheat the oven at 160 degree Celcius. Pour the cake batter in a greased container

step 8

Bake for about 40 minutes at 160 degree celcius until done.

step 9

Cool and enjoy the cake.

Tip

soaked dates adds moisture and texture tothe cake.

To check the cake, insert a knife or toothpick in it and if it comes out clean then the cake is done.

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Strawberry Smoothie

February 15, 2022 Leave a comment

One of the easiest ways to include seasonal fruits and nuts to my children’s diet in their growing up years was to make them drink smoothies and shakes. And to my surprise although they did not relish fruits and nuts on a daily basis, these nutritious drinks became their all time favourite. Come January and the market gets flooded with the bright red coloured sweet and tart flavoured strawberry. Since it’s Loaded with health benefits I try my level best to feed my boys with the fresh seasonal strawberry and this is the easiest way to do so.

Ingredients

Strawberry : 8

Milk : 2 cups

Curd : ½ cup

Almonds : 10 soaked overnight

Powdered sugar : 4 tsp

Step 1

Rinse the fresh strawberries and discard the leaves.

Step 2

Put it in a blender jar along with sugar and soaked almonds and blend and puree them.

Step 3

Next add milk and curd to the pureed strawberry and blend them together until it has a smooth texture.

Step 4

Pour it into a serving glass and enjoy the nutritious creamy drink.

Tip

Use honey for a healthier version.

Add ice cubes for a slushy smoothie.

Nutrela Kebab (Veg)

May 30, 2020 2 Comments

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet. Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1

Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2

Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3

Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4

When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5

Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6

Shallow fry them in a medium hot oil until they are golden brown.

Step 7

Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

Keema kaleji

May 16, 2020 2 Comments

My mother is a cookbook of simple yet delicious food. She turned seventy five this April and we had planned a grand birthday party but nothing worked out because of the lockdown due to Covid19. Since, left with no other choice to convey my love and respect towards her, I thought of dedicating this blog to my dearest mom who has been a consistent guide in my culinary journey. This is indeed our way to convey it that we are blessed with your presence and influence and pray to the almighty for your well being. This Keema kaleji is cooked by her for the blog. It is a very basic recipe with mutton Keema and liver chunk and few simple masalas that is easily available in any Indian household. You may simply accompany the Keema kaleji with any Indian bread or even plain rice.

Ingredients

Mutton Keema :250 gms

Liver chunk : 250 gms

Onion: 3 to 4

Ginger paste: 2 tsp

Garlic paste:1 tsp

Bay leaf: 3

Green cardamom: 4

Black cardamom: 2

Cinnamon stick: 1

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Corriander powder: 2 tsp

Garam masala powder: 1 tsp

Curd: 100 gms

Mustard oil: 4 tsp

Salt : as per taste

Step 1

Heat oil in a pan and add the whole garam masala along with bay leaf.

Step 2

Once they crackle add the sliced onions and saute it until they get caramelized.

Step 3

Next add the ginger garlic paste along with the dry masala and saut it until the oil leaves the side of the pan.

Step 4

Put the Keema kaleji along with curd and saute it . Fry it till the masala and the keema comes together and the raw smell goes away . Then add two cups of water and cover it and let it cook on low flame for about ten minutes.

Step 5

Enjoy the Keema kaleji with roti, paratha or plain rice.

Tip

One can keep the consistency as per their taste

Cheesy chana Shami kebab

August 18, 2019August 18, 2019 Leave a comment

The cheesy chana Shami kebab works magical for the vegetarian days to uplift your mood easily. Believe me, this kebab not only tastes exceptional but at the same can beat any of the non veg kebabs without doubt. High in protein content, it has crispy outside and soft and succulent inside. The cheese and onion stuffing gives an extra kick to this traditional muglai kebab. Go ahead and try it as an excellent starter.

For pressure cook:

Black chana : 250 gms

Onion : 1

Ginger: ½ inch

Garlic : 4 to 5

Coriander seed : 1 tsp

Cumin : 1 tsp

Peppercorn : 8 to 10

Black cardamom : 1

Green cardamom : 1

Clove : 1

Cinnamon : 1

Salt : as per taste

For the kebab :

Onion : 1

Green chilli : 2

Grated cheese : ½ cup

Lemon juice : 1 tsp

Chat masala : 1 tsp

Coriander leaves

Oil : for frying

Step 1

Soak the chana overnight.

Step 2

Pressure cook the chana along with onion, coriander seed, Cumin, Ginger, garlic, peppercorn, Black cardamom, green cardamom, cinnamon and salt.

Step 3

Add 1 cup of water and let it cook for one whistle and ten minutes on low flame.

Step 4

Once done, take it out and let it cool. If any water is left, cook again and dry out the water.

Step 5

In the meantime grate cheese and mix it along with green chilies, onion, coriander leaves and chat masala.

Step 6

Grind the chana in a mixie.do not add water while grinding. Just add two tsp of oil or butter to prevent the mixture from getting dried up.

Step 7

Make a disc from the dough and fill it up with the cheese stuffing.

Step 8

Make small round shaped kebabs.

Step 9

Shallow fry the kebabs until golden brown.

Step 10

Enjoy the cheesy kebab with green chutney.

Tip

Keep the mixture dry or the kebabs will break while frying.

You can use chickpea flour or besan in case the kebabs become difficult to handle

Fish Ball

February 28, 2019March 17, 2019 Leave a comment

I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

For the broth :

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

Boil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

Take a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

Once done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

Give them all a nice mix and keep it aside.

Step 5

Apply oil in your palam and make balls out of it

Step 6

In a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

Now dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

Pour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

Take it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

Ingredients

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

Step 2:

Marinate the mutton along with all the masala, onion and oil.

Step 3

Mix them all together and keep it aside for at least an hour.

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.

Bihari kebab (Granny’s kebab)

ImageDecember 5, 2018December 5, 2018 Nandini Bhushan2 Comments

Bihari kebab ( Granny’s kebab) I have been enjoying my mom’s mutton kebab since my childhood but it was only recently through an amazing food documentary show that I realised the origin and authenticity of this kebab. Though there is a lot of kebab dishes from around the world but the smoky aroma and melt […]