Apple - Cinnamon Muffins

Ingredients: 

Apple - 1 Big apple finely chopped
Whole wheat flour - 1 cup
Baking Soda - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Salt - 1 pinch
Apple Cider Vinegar - 2 tbsp
Sugar - 1/2 cup
Water - 1/2 cup warm water
Vanilla essence - 1/2 tsp
Olive oil/ Vegetable oil - 2 tbsp

Method:

1. Sieve together whole wheat flour, baking soda, salt and cinnamon powder and set aside
2. Finely chop 1 big apple or 2 medium apples. Add warm water, sugar, vinegar, vanilla essence and oil. Mix till sugar is dissolved 
3. Preheat oven at 180 deg and grease the muffin liners
4. Pour in dry ingredients to wet ingredients and gently fold the mixture to incorporate air in it and let it rest for 1 min
5. Pour the batter into muffin liners till 3/4th of its capacity and bake at 180 deg for 20 mins or till toothpick inserted in the center comes out clean
6. Let it rest in oven for 2 mins 
7. Mix 1 tbsp castor sugar and 1/2 tsp cinnamon powder and dust it over the muffins
8. Serve cold
   

Aam Panna

Mango fruit is one of the nutritionally rich fruit with unique flavor, taste and fragrance.The sharp sour taste and refreshing green color soothes me from heart to soul. Mangoes are my only  reason to bear the summer and yes! The mango season is here!
This summer cooler is made from raw mango which is well known for its tangy flavours. Raw mangoes have many health benefits and this ,cooler specifically, keeps you hydrated during summer and it prevents heat stroke and gastro-intestinal disorders. It also increases body resistance against tuberculosis, anemia, cholera and dysentry.
While preparing a recipe,I always try to focus on making it  kids friendly and nuritious. I have added poppy seeds in this  recipe. Poppy seeds(khus khus) are known to  provide myriad health benefits like enhancing brain function, prevents bone damage, boosts immunity, induces sleep, relieves constipation, improves heart health, combat skin infections- to name a few

Aam Panna

Preparation Time: 5 mins
Cooking Time: 25 min
Serves: 4

Ingredients:

Raw mangoes - 4-5 medium size
Sugar - 1 cup
Black Salt(kala namak) - 1  tsp
Black pepper(kali mirch)- 1/2tsp
Salt- 1 tsp
Fresh mint leaves/ mint powder - 2-3/ 1/2 tsp resp
Roasted cumin powder (optional) - 1/2 tsp
Poppy seeds  (khuskhus) - 1/2 tsp

Method:

1. Peel, deseed and boil the mangoes with 1/2 cup water
2. Let them cool and grind finely
3. Sieve to remove any threads
4. Add 750ml water to it and bring it to boil
5. Add mint, black salt, sugar, pepper, poppy seeds, salt and cumin powder and cook on low flame for 3-4 mins 
6. Let it cool and put in refrigerator for 3-4 hrs
7. Serve chilled

Homemade Mawa / Khoya

Preparation time: 2 mins
Cooking time: 50  mins

Ingredients:

Whole milk - 1.5 lts

Method:

1. Bring milk to boil in a heavy bottomed non stick pan. Simmer the gas once it boils
2. Simmer  it till it reduces to 1/4th scraping off the sides in between. It may take upto 25mins
3. Once it reduces to 1/4th, it will become thick and has changed its colour from white to light brown
4. Now keep an eye on milk as it may burn quickly after this stage. Stir occasionally and cook on low flame
5. After 10 mins, stir continuously scraping off the sides till it starts to come together
6. Once its starts to combine, switch off the flame and let it cool
7. Mawa is ready to use

Notes

1. Condensed milk can also be made from this reduced milk. Add sugar and cardemom after step 3
2. Several dishes can be made with mawa like mawa gujiya, mawa laddoo

Tomato Veggie Bruschetta

Tomato Veggie Bruschetta

Cuisine: Italian (Appetizer)
Preparation time: 15 mins
Cooking Time: 25 mins
Serves: 4

Ingredients:

Kraftkorn bread loaf - 1  (you can use any bread of your choice)
Mozarella cheese - 1 pkt
Oregano Seasoning - 1/2 tsp
Bell Pepper (yellow and red) - 1/2 cup
Tomatoes - 6
Garlic - 6-7 cloves
Basil - 3-4 leaves
Olive oil - 1 cup
Black olives - 2 tbsp
Jalapeno - 2 tbsp
Black pepper - 1 tsp
Salt- 1/2 tsp

Method:

1. Cut the bread into slices and preheat the oven at 200deg.
2. In a bowl, finely chop tomato and basil. Add olive oil, salt, pepper. Mix  properly
3. Grate mozarella cheese and keep aside
4. Mince garlic. Mix half of garlic with tomato basil mixture and set aside
5. In a hot pan, add amul butter. Once it melts, add garlic to it and simmer it for few  mins
6. Brush your slices with butter-garlic mixture and bake in  preheated oven at 200 deg for 10 mins, flipping sides after 5 mins in between
7. Now pour tomato mixture over it. Add mozarella cheese,olives and jalapenos and  sprinkle oregano 
8. Bake again at 200 deg for 15 mins or till cheese melts.Keep a watch after 10mins
9. Serve hot!   

Tomato Exotica

Notes:

1. Variations can be made to this recipe by adding veggies of your choice  like baby corn, sweet corn, capsicum, mushroom, onion
2. Baking time may vary depending on the oven you are using
3. Variations in bread loaf can also be done
4. If you  are using garlic bread then use less quantity of garlic as per recipe measurements

Tomato Basil pasta

Nutrition facts:
Calories - 320 

Preparation Time: 10 mins
Cooking Time: 15 - 20 mins
Cuisine: Italian
Serves: 2

Ingredients:

Penne pasta - As required
Tomatoes- 6
Garlic - 5-6 cloves
Basil -  6-8 leaves
Olive oil - 1/4 cup
Black pepper powder - 1 tsp
Salt  - to taste

Method:

1. Bring water to boil. Add pasta to it and cook till al dente (slightly undercooked)
2. Puree the tomatoes. Mince garlic and keep aside
3. In a pan add 1 tbsp olive oil and basil. Cook it for 3-4 mins till flavours blend. Keep aside
4. Pour some olive oil in a pan and add minced garlic
5. Add tomato puree and cook till it starts leaving oil
6. Add under cooked pasta. 
7. Sprinkle seasoning, salt, black pepper and basil-olive oil
8. Cook on low flame for 3-4 mins
9. Serve hot!

Notes:

1. Cheese can also be added to  make it more yummy
2. Do not cook pasta fully initially otherwise it will get overcooked by the end

Tomato bruschetta

Bruschetta is a antipasto means starter dish from Italy, consisting of grilled bread rubbed with garlic and topped with olive oil.

Nutrition facts per serving:
Calories- 102


Preparation time: 20 mins
Cooking time: 20 mins
Cuisine: Italian
Serves: 2

Ingredients:

Tomatoes- 8

French bread loaf – 1

Mozarella cheese- 1 pkt

Garlic – 1/2 cup

Olive oil- 2 cups

Basil - 1/2 cup

Oregano- 1tsp

Salt - to taste

Method:

1.  Cut the French bread loaf into slices
2.  Peel and mince garlic. Finely chop tomatoes and keep aside
3. Grate cheese and keep aside
4. Heat 3tbsp olive oil in a pan and add 1 tsp garlic 
5. Roughly tear basil and keep aside
6. Now brush bread loaves with olive oil mixture and bake in preheated oven at 220 deg for 3 mins
7. In a big bowl, mix chopped tomatoes, minced garlic, basil, olive oil, salt, oregano, black pepper
8. Add tomato mixture to bread slices. Top it with cheese and bake at 200 deg for 10 mins or till cheese melts and serve

     Notes:

1.      Variations can be made by adding olives, beans, cheese or any other veggies of your choice
2.      Best enjoyed hot as it has cheese
3. 
   

Falafel

Falafel is a traditional middle eastern food, commanly served in a pita pockets. Falafel balls are topped with salads, pickled vegetables, drizzled with tahini based sauces. Falafel balls may also be enjoyed alone as a snack or appetizer with tzatziki sauce as dip

Nutrition Facts

1 patty of falafel = 57 calories

Preparation Time: 3 hrs
Cooking Time: 30 mins
Cuisine: Lebanese

Ingredients

Chickpeas- 1 cup
Refined flour - 1/2 cup
Fresh coriander(Chopped) - 2 tbsp
Grounded coriander seeds - 2 tsp
Onion- 1
Sesame seeds- 1tbsp
Roasted cumin powder - 2 tsp
Red chilli flakes  - 1 tbsp
Black pepper powder - 1 tsp
Baking soda - 1 pinch
Salt - to taste

Method

1. Soak chickpeas for 3-4 hours
2. Drain chickpeas and mix all the ingredients in blender and blend them coarsely. It should resemble bread crumbs
3. Transfer the mixture into a bowl and add refined flour (maida) to it as per requirement for binding
4. Deep fry falafels and keep on tissue paper to drain excess oil
5. Wrap it in pita bread with zuccini, lettuce, tzatziki dip, tahini and chipotle sauce and enjoy

Mango pomegranate salsa served in edible cups

Nutrition facts

Calories in 1 edible cup = 57

Calories in 1 cup Mango pieces = 99

Calories in 1 cup sliced bell peppers = 18 

Cuisine: Mexican

Ingredients:

For Edible cups
Refined flour(maida) - 1 cup
Corn flour(makki ka aata) - 1/2 cup
Vegetable oil - 1/4 cup
Baking powder- 1/4 tsp
Salt - 1 pinch
Warm water as required- less than half cup


For Mango- Pomegranate salsa

Mango finely chopped - 1
Pomegranate seeds- 1 cup
Spring onion greens/Scallions - 2 tsp
Fresh coriander - 2 tsp
apple cider vinegar  - 2 tsp
Red bell pepper  chopped - 1
Castor sugar- 1 tbsp
Olive oil - 1 tbsp
Salt-

Method:

For Cups:

• Sieve together all dry ingredients (refined flour, corn flour, baking powder  and salt)
• Add oil and rub it with fingers until oil blends well. It will resemble bread crumbs
• Make a well in the center and add lukewarm water little by little until the dough is soft 
• Cover the dough will clean towel and let it rest for atleast 30 mins
• Knead the dough again and make equals sized balls from it
• Roll the dough as thin as possible
• Now put dough in muffin mould and press gently all over so that it takes the shape of mould
• Prick it with fork to prevent puffing. Brush with olive oil
• Bake in preheated oven at 200deg for 20 mins. Time may vary with different ovens so keep a check after 15 mins 
• Let them cool. Cups are ready

For Mango- pomegranate salsa

• Mix all the ingredients together and cover with cellophane
• Keep it in refrigerator for atleast 4 hrs to blend the flavours
• Give it a mix again before pouring into cups.

Notes:

• Pour salsa over cups just 5 mins before serving otherwise it can make cups soggy
• Keep an eye on blog for whole wheat cups soon!! :)

Corn Tortillas

A tortilla is a type of soft, thin flat bread made from finely ground flour. Corn tortilla is bread of maize flour which predates the arrival of Europeans to the Americas. These are low in fat and sodium, provides calcium, potassium,  fiber, iron and B vitamins. Tortilla can also be made with wheat flour

Tortillas are used to prepare many Mexican and, more generally, Latin American dishes. Traditionally, all these dishes (except burritos) are made with maize, not wheat, tortillas. The dishes include burritos, chalupas, chilquiles, enchiladas, enfrijoladas, gorditas, quesadillas, tacos, sincronizadas, sopes, taquitos, tacos dorados, tlayudas, tortilla chips, tortilla soups, tostadas

Nutrition Facts
1 corn tortilla = 52 calories

Cuisine: Mexican
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients:

Refined flour(maida) - 1 cup
Corn flour(makki ka aata) - 1/2 cup
Vegetable oil - 1/4 cup
Baking powder- 1/4 tsp
Salt - 1 pinch
Warm water as required- less than half cup

Method:

• Sieve together all dry ingredients (refined flour, corn flour, baking powder  and salt)
• Add oil and rub it with fingers until oil blends well. It will resemble bread crumbs
  
• Make a well in the center and add lukewarm water little by little until the dough is soft 
• Cover the dough will clean towel and let it rest for atleast 30 mins
  
• Knead the dough again and make equals sized balls from it
• Roll the dough as thin as possible
• Cook on non stick tawa flipping when bubbles starts to form
• Let it cool. Can be stored and refrigerated in ziplock bag for over a week

Notes:

• Whole wheat tortillas can also be made by replacing it with refined flour. We just need to use a bit more water as wheat absorbs more water. So accordingly we have to knead the dough more

Pita Bread

Pita bread

Cuisine: Lebanese
Preparation Time: 4 hrs
Cooking Time: 30 mins
Serves: 4-5

Ingredients:

All purpose flour - 3 cups
Active dry yeast - 1/2 tbsp
Sugar - 1 tsp
Salt - 1 tsp

Method:

1. Mix half cup warm water and 1/2 tbsp yeast. Add sugar and stir till sugar is dissolved properly
2. Let it rest for 15 mins or till it becomes frothy
3. Sieve together flour  and salt
4. Make a hole in the center and pour yeast solution over it
5. Mix it gently. Slowly add more warm water to knead the dough
6. Keep kneading the dough until it becomes elastic. knead for another 10 mins
7. Coat the dough with olive oil. Put this dough  in big vessel and keep it aside for 3-4 hrs
8. It will double  in size so vessel should be large enough
9. Now punch down the dough and  knead for another 1 min. You can refrigerate the dough at this stage to use it later
10. Make  12- 14 equal sized balls and roll them like chapati
11. Place it on non stick tawa. Cover the lid for 20 secs. Turn it over and again cover
12. Now cook from both sides like chapati 

For baking:

1. You can also bake pita bread in preheated oven at 220deg for 15 min by fliping in between once

Notes:

1. Water should neither be hot nor cold as that can kill yeast. It should be lukewarm
2. It  can be stored in refrigerator for upto a week
3. I have tried both methods(non stick and baking) and like tawa one more. You can also try baking method

Oats Poha

Oats Poha 

Ingredients:

Rice Poha(chiwda) - 2 cup
Oats- 1 cup
Onion Chopped -1
Peanuts roasted - 15-20
Potato - 1
Almonds finely chopped - 2
Raisins - 10-12
Fresh coriander finely chopped- 2 tbsp
Mustard seeds (rai)- 1/2 tsp
Slit green chillies - 1
Lemon juice - 1 lemon
Curry leaves- 10-12
Turmeric- as required
Salt - to taste

Method:

1. Wash poha. Add oats over it and keep aside in a strainer
2. Finely chop onions. You can also add carrots or peas to  make it vegetable rich poha
3. Chop potato lengthwise (french fries shaped)
4. In a non stick pan, add 1 tbsp oil and shallow fry potatoes stirring occasionally
5. When potatoes are half done, add peanuts to roast them in same oil
6. Sprinkle salt and turmeric over the poha and oats mixture
7. Add potatoes, peanuts and chopped fresh coriander to it and mix well. If mixture looks too dry then sprinkle some water and mix
8. Remove any extra  oil from pan. Add mustard seeds, curry leaves, slit green chillies, onions, almonds, raisins and cook till onions turns transparent. If you are adding vegetables, add at this stage
9. Add poha mixture to pan and cook on low flame  for 2-3 mins. Stir it to mix all the ingredients. Do not over stir 
10. Switch off the flame. Add lemon juice and enjoy!

Notes

1. Variations can be done by adding veggies of your choice. Carrots and peas go well with this

Nutrition packed pancakes

Vegetables blended pancakes

Preparation Time: 15 mins
Cooking Time: 30-45 mins
Serves: 2

Ingredients:

Grated carrots- 1/2 cup
Grated beetroot - 1/2 cup
Grated potato- 1 medium size
Gram flour(Besan)- 11/2 cup
Oats - 1/2 cup
Salt - to taste
Green chillies - to taste

Method:

1. Microwave carrot and beetroot for 30 sec
2. Mix all the ingredients and grind to fine paste
3. pour 4 tbsp of batter on non stick tawa and spread evenly with spoon. Make chapati size pancakes
4. Cook from both sides on medium to low flame
5. Serve with tomato chutney  and dry Jeera aalu 

Notes:

1. Tomato ketchup or raw tomato can also be  added while grinding to make it tangy
2. Variations can be done by adding other vegetables like gourd(gheeya), pumpkin, raw papaya, beans etc can also be added

Tri- colour Veggie Sandwich

Preparation time: 15 mins
Cooking Time: 1 mins
Serves: 2
Ingredients:
Whole wheat bread\White bread- 4
Carrot grated- 1 cup
Spinach (blanched)- 1 cup
Beetroot (grated)- 1 cup
Amul butter -  As per requirement
Hung Curd - 1/4 cup
Mayonnaise - 1/2 cup
Fresh cream -  1 tbsp

Method:

1. Remove the corners of bread slices and cut the slice diagonally. Keep aside
2. Microwave grated carrot and grated beetroot separately for 30 sec. Keep aside and let it cool
3. Finely chop spinach. Bring water to boil. Add spinach to boiling water and stir for 30 secs.
4. Now drain spinach and immediately pour into ice cold water. Again drain and keep aside
5. Mix hung curd and mayonnaise and divide into two portions
6. Mix 1 portion with grated carrot and another with grated beetroot
7. Now spread butter on all slices
8. Spread 1 tsp of carrot mixture over slice. Put the other slice over it with butter side facing up
9. Spread spinach over it with little salt. You can also add grated cheese to make it more yummy.
10. Place another slice over it with butter side facing up
11. Spread beetroot mixture over it evenly and close the sandwich with another slice with butter side facing down
12. Cut from the center and serve 

Notes:

1. Keep them covered with cellophane/plastic sheet to retain its freshness
2. Can be made ahead of time 
3. Cheese can be added to make it more yummy

Sabudana Khichadi

Sabudana  Khichadi

Preparation time: 3 hrs
Cooking time: 10 mins
Serves: 2

Ingredients:

Sabudana - 1 cup
Boiled potato - 1
Cumin(Jeera) - 1/2 tsp
Curry leaves - 4-5
Peanuts(roasted and powdered) - 2 tsp
Slit green chillies- 1
Black pepper powder - 1/2 tsp
Salt to taste
Fresh Coriander- 2 tsp
Lemon juice- 1  lemon
Oil- 1 tsp

Method:

1. Wash  and soak sabudana in water. Water should be sufficient enough to soak sabudana well and not more than that
2. Let it rest for 3-4 hrs. You will see that sabudana has soaked all the water
3. Now mix salt, grounded peanut and black pepper powder to sabudana and mix well
4. Now in a pan, add cumin and curry leaves.  Add to it, potatoes and slit green chilies
5. Add sabudana mixture and cook on low flame covered for 1/2 a minute. Give it a mix
6. Sabudana will turn transparent. Switch off the flame. Add lemon juice
7. Garnish with fresh coriander and serve

Notes:

1. Sabudana should be dipped in right portion of water. It should look dry after soaking all the water
2. Sabudana may turn sticky if wet
3. Do not overcook sabudana, it will turn hard

Sooji Sandwich Dhokla/ Rawa Sandwich Dhokla

Sandwich dhokla

Preparation Time: 10 mins
Cooking time: 5 mins
Serves: 4

Ingredients:

For Dhokla-

Sooji/Rawa/Semolina - 1 cup
Curd (dahi)- 1/2 cup
Turmeric (Haldi)- 1/4 tsp
Salt - 1 pinch + 1 tsp
Eno- 1 sachet
Mint-coriander chutney - 1 tbsp

For  Syrup-

Water  - 2 cups
Mustard seeds(rai)- 1 tsp
Curry  leaves - 7-8
Sugar - 1 tbsp
Salt- 1 tsp
Lemon juice-1 lemon
Slit green chilli -  1-2
Oil- 1 tsp

Method:

1. In a bowl, mix sooji and curd. Add water if required. consistency should be little thicker than  cake batter 
2. Add turmeric and salt. Give it a mix and set aside for an hour
3. Now grease a square shape bowl with oil. Add eno to the batter and mix gently
4. Pour half of the batter immediately into the bowl. 
5. Spread a layer of mint- coriander chutney. pour the remaining  batter over it.
6. Spread it evenly and microwave for 4 mins
7. Let it stand for 1 minute inside the microwave
8. Let it cool and cut into square shapes but a bit smaller size than desired as it will rise after going into syrup
9. For syrup, add oil to the pan . Splutter mustard seeds and curry  leaves.  Add water, sugar, salt and lemon to it. Let it boil. Switch off the flame and let it cool  a bit
10. Now, put sliced pieces of dhokla into some bigger pan. Pour syrup over it and let it rest for atleast 2 hrs or  till all the water gets soaked
11. Garnish with fresh coriander and serve

Note:

1. These can be made in any shape
2. Tamarind chutney can  also be filled in place  of mint-coriander chutney
3. Quantity of sugar and salt  in syrup can be adjusted as per taste 

Oats- Choco Blocks

These chocolaty granola bars is the best after snack to satisfy your sweet tooth. Flavors of honey, cinnamon and chocolate combined together to make it a perfect granola bar for everyone. It is also healthy as it has health king Oats as an ingredient. While I was eagerly looking for some healthy and nutritious recipe,which I can make and gift to my friend on our Christmas party cum play date at her place, I finally found this recipe. So I decided to give it a try! It came out so perfectly well that everyone in her family liked it so much that she couldn't resist to call and tell me the reviews. Sincerely, I would like to thank my friend divya for making me feel so proud of my efforts. I hope you will also like this simple and healthy recipe.

Nutritional benefits:

Oats are generally considered "healthy", or a health food, being touted as nutritious. The established property of their cholesterol-lowering effects  has led to acceptance of oats as a health food. Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and suppression of appetite. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein.

Preparation time: 10 mins

Cooking time: 40 mins

Serves- 2 heart shape size

Ingredients:

Oats - 1/2 cup
Refined flour (maida) - 1 cup
Baking Soda - 1/4 tsp
Cinnamon powder - 1/2 tsp
Brown Sugar - 1/2 cup
Nuts and raisins- 1/4 cup
Honey - 1/2 cup
Cooking Oil - 1/2 cup
Vanilla essence- 1tsp
Salt - 1/2 tsp
White Chocolate - 1/2 cup
Dark Chocolate - 1/2 cup

Method:

1. Mix refined flour,Oats, cinnamon powder, baking soda, brown sugar and salt. Keep aside
2. Chop some dark chocolate and add to the dry ingredients. Chocolate chips can also be added
3. Now add raisins, nuts, honey, cooking oil and essence. Mix all the ingredients well
4. Pour this mixture into desired moulds. I used silicon moulds for baking these bars
5. Preheat the convection at 180 deg. Bake it at 180 deg for first 20 mins and then at 160 deg for next 10 mins or till it turns brown
6. Remove from oven and let it cool
7. Melt the dark and white chocolate separately by double boiler method
8. Now keep the grains bar inverted with smooth surface facing up
9. Now first pour melted white chocolate over the bar sparingly. Now pour dark chocolate all over the bar. Refrigerate for 1 - 2 hr and let it set
10. Cut into slices and serve

Notes:

1. These granola bars can be stored at room temperature in winters and in refrigerator in summers for a week or two
2. This can be made ahead of time when guests are coming
3. If you are using Museli instead of oats then adjust the nuts accordingly as museli contains nuts