Wholewheat eggless chocolate brownies with jaggery as sweetener

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OMG!. Revisiting the blog after a very long time. And yes I have missed it so much!!. It was not the case that I had stopped cooking. Health issues and time was just not right. Experimenting with food though has continued and I can’t wait to share my experiences with all of you.
This little risk was taken in order to healthify the term “chocolate brownies” as much as possible. This occurred by replacing ingredients with healthy ones. And the result was satisfying. Although I must warn you that taste would be not what we are used to. But I assure you of a perfect texture and a bunch of tasty healthy brownies. Following is the recipe. I would love to get your feedback on this both critical and positive. Thank you for stopping by.

Ingredients:

3/4 cup whole wheat flour
2 1/2 tablespoons of milk powder
4 tablespoons of Hershey’s unsweetened cocoa
Organic jaggery equivalent to sugar (as per your taste – this requires some adjustments)
3 tablespoons of yogurt
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
3 tablespoons of olive oil.
4-5 roughly chopped walnuts
4-5 roughly chopped Dates.
1-2 tablespoons milk

Recipe:

1. In a bowl sift flour, milk powder, cocoa, baking powder and baking soda together so they mix well.
2. In a small pan heat olive oil on a medium flame. Heat roughly chopped jaggery pieces to it. Stir till jaggery melts. The purpose here is just to melt jaggery so that it mixes uniformly in the batter. Please use low to medium flame and avoid any overcooking.
3. Add the jaggery mixture to the flour mix. Add rest of the ingredients and mix well.
4. Adjust consistency with some milk.
5. Transfer the batter into a greased square baking pan. Smoothen the surface with a spatula.
6. Bake at 385 degrees Fahrenheit for 35-40 mins. Check by inserting a knife or toothpick.
7. Let it cool for 8-10 mins outside the oven and then cut into square brownies with a knife.

Garbanzo Onion Potato stuffed paratha

I always wonder that I have some old association with Garbanzo. It usually comes as a savior and in fact a source of innovation in my cooking. The other day I was left with just two-three baby potatoes. And we all were in a mood of having aloo pyaaz (potato onion) paratha. But then I knew that 3 small baby potatoes would not suffice. I opened up my fridge and saw this can of Garbanzo lying there. And came up with this new concept. I added half a can of mashed garbanzo into my paratha stuffing and here is the result. It of course tasted much different from what our normal aloo pyaaz would have tasted. But it was a good. It came with some additional benefits of substituting potato with garbanzo.

1. Rise in protein content of the dish.
2. Ease of rolling paratha – Garbanzo gives some extra dryness to the stuffing. It made the rolling of paratha easier. In fact I could roll much thinner breads with uniform stuffing across paratha without any central only flour spots.
3. Of course a new thing to try and taste 🙂

I would like to request all of you to try this and give your suggestions as comments.

Pic Courtesy : Jay Mehta

 

Makke di Roti, Sarson da saag

OK so to translate this to language of communication of this blog – This is corn flour flatbread with gravy made from mustard greens and other leaves. With all the nutrition from greens, this is a very healthy and delicious thing. Corn flat breads are a bit tricky and difficult to make, and requires practice. I keep a buffer of at least 2 hours when making this. Good part is the gravy can be refrigerated and stored for about a week.

Ingredients:
Serves 3-4

For Saag – Its not made with mustard greens alone. To reduce the pungency of mustard leaves, we add other greens almost in equal proportion to it. I use the following combination.

Fresh Mustard leaves – 1 bunch
Spinach leaves – 1/2 bunch
Kale – 1/2 bunch
Radish – 4-5 coarsely cut if you are using the small red ones/ 6 inch long coarsely cut if you are using the Indian variety.

Onion – 1 medium roughly chopped
Tomato – 1 large roughly chopped
Garlic – 5-6 cloves
Ginger – 1 square inch grated
Green chili’s – 2 (based on your requirement of spiciness)

For Tempering:

Oil/Butter – 3 teaspoons (Its better to mix two, you can also try adding a part of ghee)
Mustard seeds – 1 teaspoon
Cumin – 1 teaspoon
1 small onion – finely chopped.

For corn flour flat breads: (Again I prefer here to add a small amount of chapati flour to it, it makes the rolling of breads easier)

Corn flour – 1 cup
Chapati flour – 1/3 cup
Ajwain seeds – 1 teaspoon
Cilantro – finely chopped
Salt
Water for kneading the dough

Method:

1. Wash and separate out leaves from stems.
2. Put all leaves, tomato, onion, garlic, ginger, green chili’s in a pressure cooker.
   Add some salt to taste for saag. Add only about half a cup of water. Pressure cook for one whistle. Let the cooker cool by itself. Do not haste.
3. Once the pressure cooker has lost its vapors, open it. Use a hand blender to make a smooth puree.
4. Since we had added very little water during cooking the greens, so we should be able to get a thick gravy. But in case you are not satisfied, you can cook it further so as to let it lose some water, or you can also add some corn flour mixed in cold water to make it thick.
5. In a separate pan, heat oil for tempering. Put in mustard seeds. Once they sputter, add cumin, followed by finely chopped onion. Cook onion for some time till they turn light brown. Once through, add this tempering to the saag puree. Mix well, adjust for salt. You may also add some dry chili powder based on your taste. Do the tempering last, once you have reached the desired consistency of gravy.
6. For makke di roti – In a bowl, take corn flour, chapati flour, ajwain seeds, cilantro, and salt to taste. Mix well. Now slowly add water while kneading the dough. Knead into a firm dough. Make balls of similar size which you make for a roti.
7. Now dust one ball with some dry flour. Put this in a zip lock back. Using a roller pin try to make a thick paratha shape. While rolling, please keep separating the dough from the bag surface otherwise it will stick to it. Also keep changing the sides of the surface on which you are rolling. Once you get a desired shape, very slowly remove the rolled roti from zip lock back. You will need to be very gentle and careful as its very brittle and can break from any of the unsupported part.
8. Roast the makki di rotis on a tava/griddle with 2-3 tsp of ghee/oil till well browned and cooked.
9. Serve hot with saag, and a side of jaggery and home made butter.

Coconut Rice Pudding with mango compote

Pic courtesy: Jay Mehta

Yummy!!!!. This is one of my most favorite dessert. Creamy rice pudding with mango compote. The process of cooking was fun as this was a combined effort of me and my husband :).

Ingredients:
Serves 3-4

Basmati Rice : 1/4 cup
Whole Fat Milk : 1 litre
Condensed milk : 200 grams
Coconut Milk : 150 ml
Roasted cut dry fruits (Almond, cashews, pistachios) : 50 grams

For compote:

1 large ripe mango (avoid overripe ones, a firm texture would make a better compote)
Butter : 1 teaspoon
Grated ginger : 1/2 teaspoon
Sugar : 2-3 teaspoon (adjust based on sweetness of mango)

Method:

Soak rice for about an hour in water.
Start boiling milk in a deep saucepan. Add coconut milk, condensed milk  to it once starts brewing. Finally rinse the rice and add to the boiling milk. Let the pudding cook on a medium flame with intermittent stirring till the rice are completely cooked and we get desired thickness. This should take around 25-30 minutes. Keep stirring, else the rice will settle at the base. Let it cool.

For compote : Cut mango into small pieces. Heat butter in a pan. When it melts, add mangoes to it. Put sugar and Ginger. Mix well. Add about a tablespoon of water. Bring to boil. Let it cook for about 3-4 minutes. Let it cool to room temperature. Preferable serve cold.

In a serving glass, fill the rice pudding till 3/4th, and filling the top 1/4th with compote. Garnish with dry fruits.

Watermelon cake

Okay! so we are not talking about real cooking here, but more about cutting, carving and decorating. This one was made for my little sister in law, who claims herself to be a big fan of watermelon. Just show her this red stuff packed in the green shell, and you are guaranteed a big smile. When surfing online for various options of decorating a watermelon, I found varied options. Ranging from covering the watermelon with other fruits to using icing cream to hide the stuff entirely into a traditional cake look. All of them looked great. But I was looking for something that retains the essence of the fruit, while also elevating its appearance so as to make it special. Resources were a bit limited, as I was transporting things (except watermelon which I brought locally :)) from one city to another, so I used whatever was easily available.
Jelly fit perfect, as it increased the glaze to beautify while retaining the true identity to watermelon by being translucent. I used the instant powder to make one and poured it over the cake shape cut watermelon while still warm so as to let it settle on it (Although now I feel making one from fresh fruit would have been a better thing to do). I learnt carving from online videos and made two flowers from leftover watermelon portion, and used some other fruits (& dry fruits) to decorate further. Brought things together with help of toothpicks. Well eating a cold watermelon is always healthy and fun :). We had fun.

Vegetarian Thai soup

I just love this thing. It’s simple, healthy, and absolutely delicious. The unique combination of flavors of lemon grass and coconut milk creates an elevated taste which is a good break from any routine cooking. Adding noodles makes it a wholesome meal which is sufficient in itself without any accompaniment.

Ingredients:
Serves 2

Olive Oil – 1 Tablespoon
Thai Green Curry paste – 1 Tablespoon
Vegetarian tom yum paste – 1/2 Tablespoon
Coconut Milk – 1/2 Can
Garlic – 2 Cloves finely chopped
Ginger – 1/3 inch long – grated
Onion – 1 medium finely chopped
Mushrooms – 5-6 (I used white button mushrooms)(sliced thinly)
4 slices of pineapple/ one semi ripe mango (Cut into pieces of about 1 inch square)
Asparagus – 2-3 tender ones cut into about 2 inch length (I do not like bamboo sticks)
Baby spinach leaves – 20-25 leaves
Carrots – 4-5 baby carrots will do, thinly sliced
Tofu – about 200 grams (Cut into pieces of about 1 inch square)
Sugar – 1 Tablespoon
Salt to taste
Red chilli flakes
Thai sweet basil
Wheat noodles – About 100 grams(spaghetti can work)

Method:
Heat oil in a deep pan. Put onion and garlic into it. Cook till onion turns translucent. Slow the heat to medium.
Add Tom yum paste and thai green curry paste to it. Add ginger.
Meanwhile you can partially cook noodles in microwave/ other stove. (Remember most part of it will be cooked inside the soup. Just make them a bit tender. (Save the water in which they are cooked.
To the soup pan, now add all the veggies and saute them for about 30 seconds.
Add coconut milk. Add a glass of water. Now you can add the pineapple, tofu and mushrooms.
Transfer noodles to the soup. Also add about 1 and 1/2 glass of water used for making noodles. (The starch in this water helps to thicken the soup.)
Add sugar.
Keep stirring intermittently during entire preparation so that nothing settles at bottom.
Cook for 5-6 minutes until veggies become soft.
Sprinkle over dry thai sweet basil and chilli flakes(optional)(The image does not contain basil or chilli flakes)
Serve hot.

Meatfree scotch eggs

Ingredients:
Serves 2-3

Eggs – 4
Boiled Garbanzo beans – 1 can (about 450 grams)
Bread crumbs (I used Italian bread crumbs, but any other should work equally well)
Flour for rolling eggs
1 egg for egg wash
Southwest mustard sauce (1/3-1/2 teaspoon)
Hot pepper sauce
salt
Garlic cloves – 2
Onion – 1 small finely chopped
Oil for deep frying

Method:

1. Boil eggs (hard boil)
2. Remove egg shells
3. In a separate bowl, mash garbanzo beans, add chopped onion, salt, minced garlic, southwest mustard sauce, and hot pepper sauce (based on the level of spiciness required). Mix everything well with your hands. Divide the mixture into 4 equal parts.
4. Start heating oil for deep frying
5. Take one boiled egg, roll it over into flour. Once done take one portion of the garbanzo mix into your hands, flatten it a bit, put egg in between and roll slowly with your hand so as to form a ball. Entire egg should be covered.
6. Brush egg wash over the prepared ball. For final stage, roll this ball into bread crumbs. Repeat for all the eggs.
7. Check oil for proper frying temperature. Deep fry the prepared balls till the surface goes dark brown.
8. Remove over a plate with paper napkin on it to soak access oil.
9. Cut each into half with a knife.
10. Serve with ketchup or as it is.

Vegetable poha (flattened rice)

This a wholesome meal which goes well at any time of the day, be it breakfast, quick lunch, evening snack or dinner. It originates in India and is eaten in a wide part of the country. Traditionally made as aloo poha (with potatoes) or as kanda poha (with onions), or as chura poha (with green peas tempered with clarified butter), poha takes many forms depending on the part of the country which we are talking about. They all taste unique and great and can be eaten as a nutritious healthy food. Moreover, it is very easy to make. The inspiration of my dish comes from my sister in law, who can put all the available vegetables in the her poha, and typically makes it with a base of schezwan sauce. Although for this particular one, I have used simple chilli garlic paste, schezwan sauce gives it altogether a different taste .

Ingredients:
Serves 2

Thick flattened Rice – about 200 grams (3 fistful for one person suffices)
Onion – one small, finely chopped
Chilli garlic paste – 2 teaspoons
Cut vegetables about 120 grams – I used here cabbage, carrots, bell peppers, cucumber
Fresh cilantro and pomegranate seeds for garnishing
Lemon

For tempering:
Oil – 10-15 ml (2-3 teaspoon)
Cumin seeds 1 teaspoon
Mustard seeds 1/2 teaspoon
Split green gram 1 teaspoon
Grated ginger

Spices : Turmeric, chilli powder.

Method:

1. Keep all ingredients ready on hand.
2. In a large strainer, wash and soak poha in cold water. Drain any access water. (If the poha are soaked for too long or in large water quantity, they become soggy and stick to each other.
3. In a pan heat oil. Put in mustard seeds. Let them sputter. Add split green grams and cook till they become light brown. Add cumin seeds. Once they come up the oil, add onions. Cook till the edges of the onion turn brown.
4. Reduce the stove to medium heat. Add chilli garlic paste, grated ginger at this time. Add 1 teaspoon turmeric powder. Add cut vegetables and mix well. Add salt just enough for the vegetables. Saute the vegetables for about 30 seconds (do not overcook).
5. Finally add poha.(You might need to move the poha a bit with your hands before adding, as they might have stick to each other.
6. Now add salt sufficient only for poha, chilli powder depending on how much spicy you like. Mix well with a wooden spatula. Put the stove on medium low, cover the pan and let it cook in its own moisture for atleast 3-4 minutes. (You can sprinkle some water on top if you find that poha are looking very dry).
7. Open it. Squeeze lemon on top and mix well. Garnish with freshly chopped coriander and pomegranate seeds.
8. You can add curry leaves and green chillies in tempering if you want based on your taste.

Note: Any Indian store will have poha. Remember to buy only the thick poha. (A thin variety is available which is used for making dry snacks (chivda).

Avocado toast with poached eggs

It’s a protein rich, tasty, quick to prepare breakfast and it looks amazing. Trust me, its a treat to the pallet as well as eyes when you break that egg with your knife and the yolk oozes out for the first time flowing from egg white to the creamy avocado.

Ingredients:
Serves 2

Bread slices – 2
Avocado – 1 large
Spring onion
Black pepper
Salt
Parmesan cheese sprinkle
Eggs – 2
Chives
Lemon

Method:

First things first, start with heating water for poaching egg. Finely chop spring onion and chives. (We need very small quantity just to sprinkle over the avocado. The primary taste of avocado is better left unmasked.) Toast the bread. Mash the avocado and spread it over the toasts. (You can vary the amount of avocado per toast based on your taste.) I prefer to squeeze some lemon over the avocado so as to prevent its darkening. Sprinkle finely chopped onion and chives over the avocado. Poach egg, put it over the toast. Season with salt and pepper. And finally sprinkle some Parmesan cheese to finish.

Strawberry Banana Vegan smoothie

The other day me and my husband went to a korean grocery store. We found this extra soft tofu over there which claimed to be good for making smoothies. Hence came up with this instant dairy free, delicious, full-filling and soothing thing for summer.

Ingredients:

Serves:2

Extra soft silken tofu for smoothie – 8 Oz
1 large banana
5-6 strawberries
Honey/sugar to taste
Water for desired consistency

Method:

Blend all ingredients till forms a smoothie consistency. One may need to add some extra sweetness as the base here is tofu, which although adds a lot to texture, but still tastes a bit bland if you are more used to milk/curd as a base.