LOW FAT EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.

Recipe is given below, hope you all will definitely love to try it.

LOW CALORIE EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE

Yield : Approx 1 cup

Time: 10 mins ( maximum)

Ingredients 

1/2 cup soft paneer

1/2+ cup milk ( as per need)

2 tsp tomato paste 

1 tsp red chilli hot sauce

1 tsp corn flour

1 tsp garlic powder ( you can also use fresh garlic pods)

1/4 + tsp black pepper powder ( as per taste)

1/4 tsp oregano

1/4 tsp chilli flakes ( optional)

Salt to taste

Method:

Add all the above ingredients in a mixer jar except chili flakes & oregano and blend till it become creamy batter like.

** It must be nice smooth and pouring consistency batter, neither too thick nor too runny. So if needed add some more milk to get right consistency.

Then put it in a microwave safe bowl and add oregano & chilli flakes, mix it well.

Now cook in microwave for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

Mine took exact 3 mins.

Your silky smooth eggless mayonnaise is ready to serve with your choice of snacks.

** If you find it little thinner then don't worry it will thicken after cooling.

**Always use soft cheese otherwise you will get grainy texture.

It's so quick and easy recipe that you can make daily and enjoy different flavours without any guilt.

** It can be kept in airtight covered jar for 1 week to 10 days in refrigerator .

* It goes well with any snacks as dip or use in burgers, sandwich etc.

** You can adjust ingredients as per your taste.

** If you want to make as gas stove then preferably use non stick pan and cook the blended mixture at low flame and stirring constantly to get lumpless smooth mayonnaise . Cook it till you get desired consistency.

Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

SPANISH RICE

Hello everyone

Rice is a grain which is used worldwide with different taste and texture. And today I am going to share one of such rice dish which is not from Indian cuisine. As we know Spanish dishes are not so spicy yet full of flavours. Once I came across a recipe of Spanish rice preparation, from that very day I thought to give it a try some day and luckily today made it. And viola it turned out super delicious beyond my expectations. So thought to why not share this tempting recipe with you all. There are no lots of ingredients or utensils needed to prepare it .But Believe me , you will never regret, atleast give it a try once and you will fall in love with it. Recipe adopted from Home Cooking.

Stepwise recipe is given below, do try and don't forget to share your experience with me.

SPANISH RICE

Serves: 4-5

Time: 30 mins

Ingredients

2 cups long grain aged rice ( preferably basmati rice), washed and soaked for atleast 30 mins

2 big onions, finely chopped

1 tbsp garlic , finely chopped

1 heaped tbsp oregano

2-3 big tomatoes, finely chopped

Salt to taste

Method: 

Heat oil in a pan, add chopped onions followed by garlic. Saute till transparent then add drained rice and Saute till rice become little golden. 

Now add tomatoes and oregano. Saute for 2 mins and add 4 cups water ( depend on quality of rice). Add salt and let it boil on high flame. Now cook till top of rice starts looking dry. 

Now lower the flame to minimum and cover rice with lid. Let it simmer for another 5 mins and put off the flame. 

Let it rest for 5 mins then open lid and mix the rice  lightly with a fork or knife. Again cover with lid and let it rest for another 10 mins.

 Now garnish with spring onions and serve hot with your choice of raita /curry/ chutney .

* Always use fork or knife to mix your rice to avoid breaking it.

* You can also use vegetable/ chicken stock instead of plain water to enhance its flavour. But then use salt accordingly as stocks are high in salt content.

Your super delicious aromatic rice is ready in no time to please your guests and family members.

Even kids too like this rice. You can prepare it for their tiffin or for any lazy day lunch/dinner.

So enjoy this easy peasy super yum treat and don't forget to remember me . Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

HEALTHY BADAAM BESAN LADDOO ( LOW FAT)

Hello everyone

Whenever I talk about besan laddoo the first name comes to my mind is my mom. She makes best besan k laddoo that we used to relish on ,from our childhood days. My mom makes them generally for holi feast and also when we grew up and went to hostel for further studies. It was just like ritual for us to carry mom made laddoos with us to our hostel . Even now whenever I visit my mom's place or whenever she comes to us, we get those heavenly laddoos without fail. My kids too love my mom's besan k laddoo. I grew up seeing her making scrumptious laddoos and now , when I am far away from her and my kids are demanding Nani k laddoo then I tried to recreate that magic in my way. But still I am missing my mom's made ones. Feeling nostalgic as well as emotional while writing about my emotions attached with these beauties.

Now come back to my laddoos. As generally too much ghee and sugar is used in making these laddoos, making it much more unhealthier for health conscious people. So I tried to cut on both and used only required amount of ghee and sugar along with another healthy addition of almond meal in it.

As my younger one too love these laddoos but hate any dryfruit in it that's why I used powdered almonds to increase the nutritional value of my sweet treat without any prominent change in its texture and flavour.

Stepwise recipe is given below, do try and share your experience with me.

HEALTHY BADAAM BESAN LADDOO ( LOW FAT)

Yield: 25-30  regular size laddoos

Time: 45 mins

Ingredients 

3 cups chickpeas/gram flour ( besan)

3/4 cup ghee

1 1/2 cup boora sugar ( tagaar)

1/2 cup almonds

1 tsp green cardamom powder

Method:

First of all grind almonds to fine powder and keep aside for later use.

Now heat 1/2 cup ghee in a deep heavy bottom wok and add gram flour. Roast it on medium to low flame , stirring constantly till it become nice golden brown and aromatic.

*** Always keep flame medium or low to avoid burning flour and keep stirring constantly.

Now sprinkle 3-4 tsp of water on it and again fry for 3-4 mins. It will give nice grainy texture to your laddoos. Add almond powder to it and again roast for 1-2 mins. Now transfer it to dry vessel to cool till it become easy to handle.

** After add almond powder, don't roast for long as it will kill all nutrients of almond.

** Must transfer flour in another vessel to avoid further roasting due to hot wok.

When it become warm then add boora sugar and cardamom powder. Mix with hand, smashing all the lumps if any. 

Now take handful of mixture and press firmly. Open your fist and if the mixture holds the shape then your mixture is ready to make laddoos. Otherwise add remaining ghee little by little till you get required texture. 

Now make desired size of laddoos and keep in a plate. Let it rest in open plate for 3-5 hrs then keep in dry airtight container. 

Garnish with sliced almonds and Your super delicious healthy laddoos are ready to gobble on. 

Prepare these sweet treats and please your kids and family members in a healthy and yummy way.

** If you don't want to add almond powder then simply skip it. Or can also add any dry fruit of your choice.

* Add sugar as per your taste. Must use boora sugar , it's easily available at grocery shops. As it adds texture to laddoos.

** You can also prepare these for travel snacks or for kids picnic snacks. 

*** This can be stored for 1-2 months without spoling.

These are so easy to prepare and super delicious to eat. Either prepare for any festival or as an offering to God , in every way it will earn you lots of praise . 

Hope you all will love this recipe and definitely give it a try. Please pour your valuable comments and suggestions here , they meant a lot.

Happy cooking....

ROT ( MILD SWEET POORIS)

Hello everyone 

Late post....  I made these on Tuesday as an offering to lord Hanuman 🙏🏻. As per our custom we use to offer mildly sweet pooris called "Rot" to Hanumam Ji on first Tuesday after Nag Panchami. 

How many of you too have this pratha ( custom) at your place?

As kids tiffin is a daily tension for fussy eaters moms, I am here with one more easy healthy tiffin snacks for kids. Even we can also keep it with us while traveling as it lasts long on room temperature and a filling snacks too. You can also make it in large batch and give to kids for two three days in tiffin or evening snacks. It tastes best with some spicy tangy pickle but you can have it as per your taste and preference. 

It is very well known dish to North Indians and I only added a little eye catching shapes for kids in it. Hope you all will like it and must try it at least once.

Recipe is given below.

ROT ( MILD SWEET POORIS)

Serves: 3-4

Time: 30mins ( leaving resting time)

Ingredients 

1 1/4 cup whole wheat flour 

1 tbsp mix dry fruits, coarsly ground ( optional )

1 tbsp ghee

2 -3 tbsp sugar ( can adjust sweetness as per your taste)

1/2 tsp green cardamom powder

Ghee to deep fry 

Water to knead

Method:

Mix all ingredients together well except water and frying oil. Now using sufficient water knead a soft dough of it like chapati dough. Keep it covered at any warm place for atleast 1 hr.

Now your dough is ready to make pooris. Heat sufficient ghee in a deep wok and turn flame to medium high. Take lemon size ball of dough and roll 1/2 cm thick poori and deep fry on medium flame till golden brown on both sides. 

For different shapes, roll a big poori of 1/2 cm thickness then cut designer pooris using cookie cutter and fry as told above. 

* Dough may be little sticky, so use dry flour to easily roll. Make sure to roll  pooris little thick to get nicely puffed and soft ones.

* If you are making it as an offering to God , then use ghee for deep frying otherwise can use any refined oil.

Your easy poori are ready to go in tiffins or accompany you in your journey. Enjoy it hot or cool , tastes good both ways. A dollop of spicy pickle enhances its taste to another level.

It's so easy and generally loved by kids, even my fussy eater loves it. So try it and let me know your suggestions and comments, they meant a lot to me.

Happy cooking....

CHAM CHAM ( COTTAGE CHEESE SWEET)

Hello everyone

Today I am having another very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on ras malai and once again he demanded me to make the same. But I made extra chhena to try my hands on Cham Cham too. He always want to have ras malai but after having Cham Cham , now he became fan of it too.Though the chhena ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my lil one.  Hope you all will love to try this delicious treat and come up with your feedback.

Step wise recipe is given below.

CHAM CHAM ( COTTAGE CHEESE SWEET)

Serves: 6-7 ( will make 12-14 regular size dumplings)

Time : 1 hr

Ingredients 

For chhena:

1 lt full cream milk ( cow's fresh milk is best)

2 tsp white vinegar/ lemon juice( as per need)

For syrup:

1 lt water

2 cup sugar

Few drops lemon yellow edible colour ( optional)

For garnishing :

1/4 cup dry desiccated coconut

Sliced pistachio and cherries

Method: 

For chhena:

Boil milk and switch off the flame. Add vinegar , 1 tsp at a time and mix well. Let it sit for some time and check whether it is cuddled or not. If needed add more vinegar and check. 

When all the milk is cuddled and whey is separated , strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chhena. 

Now tie a knot on muslin cloth and hang it for 3-4 hrs or till all the extra water drips from it and it remain only moist not water laden. 

* don't cook milk after adding vinegar/ lemon juice, it hardens the chhena.

* But don't over do hanging your cheese as if the chhena become dry you can't make proper dough with it.

* don't add too much vinegar or lemon juice at a time, it will make your chhena hard. Add little at a time  and give some time to curdle and then use next batch.

* Always use only required amount of vinegar/ lemon juice. Vinegar gives much better result , so if possible go for vinegar instead of lemon juice.

Now your chenna is ready to be kneaded as dough. Knead this for 5-6 mins using your Palm to a smooth greasy non sticky dough ( it will release ghee when kneaded well).

 

* I used carton milk so my dough was not as much greasy and was sticky too. If you are using carton milk then don't expect a clean dough and knead for at least 8-10 mins. 

** While making it again this time , I used fresh cows milk available here in plastic gallon and is pretty better than carton milk to make chhena.

To get best chhena and sweet like store ones , I will advice to use cow's milk. 

** Here only packaged milk is available, so I used that. It's little tricky to use packaged milk for making chhena dough but not impossible. Just have some patience 😊, as I did 😜.

For cooking chhena dumplings in sugar syrup:

Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Add few drops of yellow color to the syrup. Now make small rolls of chhena dough as shown in pic and put in rolling hot sugar syrup . 

* Let it cook for a while to check it is not breaking during cooking. If it is breaking then knead your dough for more 2-3 mins and then make rolls.

If it's not breaking while cooking then add all the prepared rolls one by one carefully in boiling suger syrup.

 Cover with lid and Let it cook on high flame for 10 - 15 mins then lower the flame and let it cook for another 10 mins. Switch off the flame and let it cool down .

** If you feel your syrup is getting too thick, You can add some water to it while boiling.

* always add chenna rolls in rolling hot sugar syrup. If it's not boiling then rolls may scatter in syrup.

* To check whether your chhena rolls are cooked well, dip one cooked roll in normal water in a bowl. If the cooked chhena settles down then it is completely cooked otherwise cook for more minutes and check again for doneness.

* let the chhena cool completely in sugar syrup before removing it from pan to avoid breaking your chhena dumplings as they are too delicate to handle while hot.

Now remove all prepared chhena dumplings one by one on a plate. Now roll it in coconut powder and garnish with pistachio and cherry.

Let it chill in refrigerator before serving. You may also serve warm.

Your super delicious cham Cham is ready to please your guests and loving ones. 

Prepare these easy and tempting sweet dish and earn lots and lots of praise . 

I tried to short out all the do's and don't in my post but even if there is any thing left then please let me know in the comments box below so that I can clarify at my best. 

Hope you will love to try this super delicious sweet treat and don't forget to share your experience with me here, they meant a lot.

Happy cooking....

EGGLESS BANANA CHOCO COFFEE CAKE

Hello everyone

My son is too fond of bananas. This is one of the very few things he like to eat, but sometimes he start doing nakhrey in eating these too. And as a result I end up with some over ripe bananas in hand. Generally I use these bananas in baking banana breads. This time tried to add some more flavours to make it more interesting and flavour full. As everyone in my family is fan of coffee flavor snacks. So made banana choco coffee cake , it turned out so soft, moist and yummy that no one can resist eating another serving. Best part of it is , that it's eggless too. You can make it any time you have over ripe bananas in hand , and don't want to throw it. It's vegan too, if you don't add milk yogurt and replace with soya yogurt. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS BANANA CHOCO COFFEE CAKE

Serves: 4-5 

Time: 50 mins

Ingredients 

2 cup all purpose flour/ chapatti flour 

2 big bananas, over ripe

1/4 cup thick yogurt 

1/4 cup water

1/2 cup sugar

1/2 cup oil

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla essence

1 tbsp instant coffee powder dissolved in 1 tbsp hot water

1/4 cup unsweetened  cocoa powder

Method:

First preheat the oven at 180°c.

Mix flour, baking powder  and salt together, keep aside for later use.

Add baking soda to yogurt water mix and give a quick stir. Keep it aside for 5-10 minutes.

Now mix mashed banana, vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy.

Now add yogurt mix to it and fold gently.

Mix dry and wet mixtures together and fold to get lumpless  batter for cakes. It will be little thicker but add water after dividing it . As coffee mix is already going to dilute it.

 

Now divide the batter in three equal parts and add cocoa powder to one, coffee mix in another and  third one plain.

* Add some water in Cocoa and plain  batter to get same consistency of all the batters. 

* Consistency of batter should be like idli batter.

In a greased and dusted baking loaf pan , pour one big spoon of one batter length wise and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

Then bake it for 35- 40 mins. But keep an eye after 30 mins on it as baking time may vary oven to oven.
I baked on convection mode for 42 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

* You can add more sugar if like. As I kept mild but try it first, it's perfect for tea time snacks with perfect sweetness.

Its so soft and moist cake that you cannot have just one piece.

* You can easily double or half the ingredients as per your requirement and availability.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....