Saturday, April 13, 2013

Tangy Masala Steel Cut Oats

For those of you who don't like to eat Oatmeal milk/sugar way try this easy recipe. It works well with Steel Cut oats since they keep their form and don't become too mushy after cooking

1 Cup Steel Cut Oats
1.5 cups of hot water
1 Tablespoon Olive oil
Pinch of turmeric powder
1 teaspoon grated ginger
1 medium Onion : coarsely chopped
1 cup of any veggies you would like to add
Juice of 1 lemon 
Sea Salt to taste
Pinch Raw Sugar  to taste ( optional)
Chopped Cilantro , crushed peanuts to garnish ( alter taste based )

Heat oil in the pan. Add onions, grated ginger and turmeric . saute til onions are softer and then add any veggies you like.. I did green pepper and tomatoes. Add salt, sugar. Add the oatmeal , saute for 2 mins or so. Now add hot water .. for 1 cup Oats, add 1.5 cups of water, cover and on low heat cook for about 10 minutes stirring occasionally.   Fork up to get fluffy texture.. Remove the pan from heat and add lemon juice. Garnish with cilantro and crushed peanuts ( adds protein) and enjoy !

Tuesday, November 13, 2012

Gulkand Pedhas ( Indian Sweet ) ( milk Fudge with Rose petals)

1.Milk Powder (Non fat dry) -  2 cups
2.Condensed milk                  -  1 can (14 oz)
3.Butter                                  - 1 stick (4 oz)
4. Gulkand  ( Rose Petal Sugar jam) - 2 Tablespoons

* Take a big microwave safe bowl,add  butter and melt it in the microwave for 1 minute.
* Now add  milk powder,condensed milk and cardamom powder.I have used non fat dry milk powder. Mix well to make sure there are no lumps
* Microwave it for a  minute.
* After 1 minute,take it out and mix it well.
* Microwave it for 2 more minutes ,stirring in between .
* After microwaving for 3 minutes,the mixture will be non sticky
* Let it cool it for 5 minutes or untill the mixture is able to handle.
* Add Gulkand ( you can get it in any ethnic or Indian Store).. Its a rose petal sugar jam
* Grease your hands with some melted butter.
* Divide the mixture into equal sized flattened balls . The pedas should be smooth without any cracks
* Using the fork, gently press the top to make stripe docoration.
* Garnish each with rose petal on the top !
* Cool the pedas and enjoy !

Monday, June 15, 2009

Tropical Fruit Salad

Enjoy this yummy sensational summer No Fat salad loaded with minerals and vitamins

Ingredients :

1 mango
1 cup canned pineapple chunks drained
1 medium papaya
3 kiwis
1 ripe yellow banana
1 star fruit
1 teaspoon ground cumin
1/2 teaspoon lemon juice or try using Passion fruit or Pomegranate juice for more exotic taste
small sprigs of mint, to garnish

Directions :
1. First wash all the fruit well.
2. Peel all of the fruits except the star fruit.
3. Chop the papaya, mango, pineapple, kiwi and banana into bite size pieces. Slice the star fruit into thin slices.
4. Combine all of the fruits into a large bowl . Add the ground cumin powder and lemon juice. Mix well.
5. Divide the mixture into bowls. Garnish with the leftover star fruit slices and spring of mint if desired.

Tips : You can use CHAT MASALA in this salad for some extra zing..You will be able to get it in ethnic or Indian Grocery Store... Works very well with this fruit combination .. Just use that and skip the cumin powder.

Monday, June 1, 2009

Yummy Quick Apple Crisps

4 apples cored, peeled, and sliced
1 cup packed brown sugar
1 cup flour
1 cup oats
1/3 cup butter , softened
1 teaspoon each of ground nutmeg and cinnamon

Heat the oven to 375. Place the apples in the bottom of a greased pan. In a mixing bowl, combine the other ingredients and mix until crumbly in texture. Using your hand, sprinkle mixture over apples, covering evenly. Bake until top is golden brown, about 30 minutes. Serve warm with ice cream or whipped cream or even cheese.

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 4 servings

Tip: You can even try adding some alcohol for extra flavor - rum or sherry work well.

Thursday, May 21, 2009

Carrot Bread

3 cups of all-purpose floor or combination of all-purpose and whole wheat
4 eggs
2cups sugar
1 1/4 cups oil
2 teaspoon of baking powder
1 1/2 teaspoon of soda
1/4 teaspoon of salt
2 teaspoon of Cinnamon
Pinch of Nutmeg powder
2 cups of shredded carrots

Beat the eggs and add sugar gradually - beat until thick.
Add the oil and continue beating until thoroughly combined.
Stir in the dry ingredients and blend well. Stir in carrots.
Turn into two well greased 5 by 9 inch loaf pans. Bake the bread in 350 degree oven for 1 hour. Poke with a knife to see if cooked.

Sunday, May 17, 2009

Whole Wheat Banana Nut Bread

Ingredients :

3 medium sized bananas mashed
1 cup all purpose floor
1 cup whole wheat floor
1/2 cup butter or margarine
1 cup sugar
2 eggs slightly beaten
1/2 teaspoon of salt
1 teaspoon of soda
1/3 cup of hot water
1/2 cup chopped walnuts

Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas until smooth. All the dry ingredients alternatively with hot water. Stir in chopped walnuts. Turn into a greased 9 by 5 inch loaf pan. Bake at 325 degrees for 1 hour. Poke with a knife to see if cooked.

Wednesday, May 13, 2009

Sensational Summer Dinner: Gazpacho Soup and Tomato Mozzarella Sandwich

Summer is the time to enjoy outdoor alfresco dining.. Enjoy the freshest flavors of the summer vegetables with these very easy to make recipes. Plus you don’t have to worry about too many calories.

Gazpacho Soup:

3 cups red ripe tomatoes, seeded and diced
2 cups cucumber, diced
2 cups red onions, diced
2 cups red bell pepper, diced
1/2 cup celery, diced
1 teaspoon garlic, minced
1/4 cup red wine vinegar
1 can of vegetable juice
1 teaspoon cumin
pinch cayenne
Salt and pepper to taste

Combine the first 6 ingredients. You don’t need to cut them a whole lot. Cut vegetables into big chunks and run through the food processor. Once the vegetables are pureed, run them through the blender. ( this helps to get a smooth puree) Add Red Wine Vinegar and vegetable juice. Add salt and pepper per taste.. The soup is ready. This soup tastes best when chilled so make it as early as possible and then refrigerate until ready to serve..

Tomato-Mozzarella Sandwich:

Italian bread
Fresh Mozzarella cheese chunk form the deli
2 large tomatoes cut into slices
1 cup basil leaves or 1/2 cup store made pesto (you can make homemade pesto by blending basil leaves with extra virgin olive oil and pine nuts)
2 tablespoons olive oil
Salt and Pepper to taste

Cut the bread loaf in half. Spread the pesto on the bread. Cut the Mozzarella Cheese chunks per your liking. Spread the cheese chunks to cover the bread. Put tomato slices on top. Add basil leaves (they give bold flavor). Drizzle olive oil over the top, sprinkle salt and pepper and enjoy!