Showing posts with label low fat snacks. Show all posts
Showing posts with label low fat snacks. Show all posts

Tuesday, December 24, 2013

Soya Chunks and Poha Cutlet

Silence is Golden,try telling this to an Orator a Public Speaker who loves to Deliver Speech and gabbles a lot will give one Hard stare at you.Similarly try to Explain a Diet Plan to an Epicure who loves to Experiment Different Cuisines and always at the Quest to Satisfy his Palate will throw a Nasty look.. Many of us are dubious about the different professions but These Veterans love their job In spite of all the odds likewise an House wife who loves her Job though her role is considered as one the least praiseworthy Jobs..... This post is a tribute all the Housewives out there who work Round-The-Clock in order to please their family... 

My Today's pick is very Unique, Delicious and Healthy to the core... 

The star Ingredient of my recipe is Soya Chunks..The Word Soya itself is capable of making many heads turn because of its exceptional nutritional quality..It is also called as 'Vegetarian Meat'...It is prepared from Defatted Soya Flour by extrusion cooking. At the time of preparation it undergoes structural changes and forms a fiber like network..It is widely used in many curries and in Manchurians because it absorbs all the flavors as the soya chunks has got no taste of its own....Rich source of Protien and Fiber....

Soya Chunks and Poha Cutlet

1)1 cup soya chunks 
2)1 cup thin poha(Paper poha)
3)2 Tbsp vegetable oil or any cooking oil 
4)2 small boiled potatoes 
5)1tsp kasoori methi (dried methi leaves)
6)1 Tbsp green chillies cut into small pieces 
7)1 tsp sugar 
8)1/2 cup onion cut into small pieces 
9)1 Tbsp cornflour 
10)1 tsp Cumin seeds 
11)1 Tbsp ginger garlic paste 
12) coriander leaves for garnishing
13)1 tsp garam masala
14) 1 tsp coriander and cumin powder 

1)Take a wok and add 1 Tbsp of oil,add cumin seeds,ginger garlic paste and green chillies when the oil gets warm.
 2)fry till the raw smell of ginger garlic vanishes,add onion and fry the color of the onion changes.
 3)Keep water boiling in a small container and add the soya chunks,keep it for 2 to 3 minutes the soya chunks absorbs the water...Squeeze the excess water and keep aside.
 4)Add boiled and mashed potatoes,soya chunks and all the dry ingredients including poha and sautee for 5 minutes.Finally add coriander leaves and a spoonful of cornflour powder and make patties of desired shape..
5)Shallow fry these patties until both the sides turns to golden yellow color and serve hot with and of the favorite sauces..

Wednesday, February 6, 2013

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Thursday, October 21, 2010

Puffed Rice Poha/Upma - Mandakki Usli

 I was Gazing at the Window and got the glimpse of Spectacular Sunset  that was about to happen.Instead of Focusing on the sun I decided to capture  the beautiful golden yellow color.

Today's Weather gave the Impression that it is Perfect, and is going to stay like that for a while..To Enjoy this further my Husband and myself decided to take an Evening stroll.Cool Wind welcomed us with a slight Nudge and suddenly my husband decelerated his walking speed and was Baffled at the thing that just happened....I came to my senses and in my defense I started blaming  at the street food,and the aroma which Magnetized me and  slowly carried across the street with out even looking at the Signal...Before I get one more Snack Attack we decided to walk back..

The aroma which made me forget all the traffic rules kept wafting in my head.Hence determined to make a spicy  dish as that  of the street food but with a healthy tag...Just for the records, the epicure at my home(My hubby) gave a Thumps-up and declared it as an 'Healthy Snack'. 

The Combination of the Spices and the lightness of the Puffed rice makes this dish a perfect choice for the Breakfast as well as  the snack.

Puffed Rice:

Its  a type of puffed grain made from rice,usually made by heating rice kernels under high pressure in the presence of steam.

1)4to5 cups puffed rice
2)3to4 green chillies split in half
3)1 onion chopped finely
4)1 tsp turmeric/haldi
5)2to3 tsp sugar
6)salt as per the taste
7)2to3 Tbsp Dalia Split(Hurkadle,Puttani)
8)2 Tbsp vegetable oil
9)1tsp mustard seeds
10)1tsp Jeera/Cumin seeds
11)curry leaves and cilantro/coriander leaves for garnishing
12)1/2 lemon

1)soak the puffed rice in the water for about 2 minutes
2)Squeeze out the water and keep the soaked puffed rice aside(Make sure it doesn't soak much water)
3)Make a fine powder of Dalia Split and keep aside
4)Take oil in a Kadai,when the oil gets warm add mustard seeds,jeera.
5)After the spluttering  stops add green chillies,curry leaves and chopped onion
6)Saute for about 5 minutes until onion becomes tender and turns light brown(Small amount of salt can make onions cook fast)
7)Add a pinch of turmeric,sugar and required amount of salt and saute for a minute
8)Add puffed rice(make sure there is no water) cilantro/coriander leaves and mix well
9)Add 2 to 3 Tbsp Dalia powder , sprinkle the lemon juice and cut the flame to off.

Mandakki Usli/Puffed Rice Poha is ready,Serve hot with a masala chai or a steamy hot coffee

1)After soaking the quantity of the puffed rice reduces drastically hence estimate the correct proportion for breakfast or for snack.
2)Adding Dalia split powder helps in bringing all the ingredients together
3)Mandakki Usli or Puffed rice poha should be eaten instantly as it gets soggy if kept for a longer time.
4)Mandakki Usli and Mirchi Bajji(spicy green pepper fritters) makes an ultimate combo..Try both the dishes together to get the maximum delight.  

Thursday, May 6, 2010

Fruit and Nut Burfi

Today When I was talking to my Mom Over the phone she told me about this new sweet,I was dazzled to know that it just took her ten minutes to narrate the whole recipe...It Immediately sounded like 'My Kind Of Recipe'...Simple and Easy...

Its been while since I blogged about any sweet dishes and I think its absolutely Healthy to Indulge Ourselves for some sweets once in while...One of the my valid Justification for not blogging would be, I  was so engrossed in tweaking my North Indian culinary skills, Though I admit many sweet dishes kept coming to my mind while I was churning curries and sabji's..

Fruit and Nut Burfi is the Simplest and Nutritious Sweet I ever had.It just takes very little time and ingredients and will be ready with in Minutes....  

1)1 cup dates(preferably Seedless)
2)1/4 cup cashews(approximately 3 to 4 Tbsp)
3)1/4 cup Raisins/dry grapes
4)1/4 cup pistachio
5)1/4 Almond/Badam
6)Pinch of cardamom
7)3 Tbsp Powdered Sugar

1)Dry roast the dates for about 8 to 10 minutes on a medium flame
2)Break cashews,Almonds and Pistachio in to small pieces(don't make it into  a fine powder) and keep it aside
3)Blend the dates into a fine paste(after it cools down) with out adding water.
4)Add Raisins ,small pieces of cashews,almonds, pistachio,pinch of cardamom to a bowl 
5)Add this blended dates and mix all the nuts together to make in to a dough(Here blended dates acts as a  glue and holds all the nuts together) 
6)Cut in to any desired shape and roll it over the powdered sugar(Both sides should be coated with powdered sugar)
 7)Fruit and Nut Burfi is ready to serve and can be chilled before serving(chilling helps the Burfi to set)

                      Fruit and Nut Burfi is Ready to Serve!!

Tuesday, February 16, 2010


I Guess I wouldn't be Overstating  If I say 'Chats' are the Best Snack found On Earth,which is Loaded with lots of ChatPatta and Masti..This is one such Snack which has Abided by me  since my Childhood and also has the capacity to Drivel  me in the Middle of the night...I am sure Everyone has a Fond Memory Associated with this street Side Snack during their Growing Up years...I remember during my college days I had bookmarked a Shop and used to save up all my pocket money to flock in to that shop which used to serve the Best Chat  Till date.... 

Bhel-Puri is a snack made from Puffed Rice,some veggies and spices.Tangy and Spicy Chutneys Helps in making  it a 'Savoury Dish'.

1)2 to 3 cups Puffed Rice/kadle Puri(depending upon the quantity)
2)1 cup chopped Onion
3)1 cup chopped Tomato
4)1/2 cup grated Carrot
5)1 Tbsp Sweet Chutney(Tamarind and dates chutney)
6)2 to 3 tsp Spicy Chutney(Mint and Coriander Chutney)
7)2 tsp Chat masala
8)Pinch of Black salt
9)1/2 cup roasted peanuts
10)Handful of Chips/papadi(preferably Pita Chips)
11)Sev for garnishing
12)Cilantro/Coriander for garnishing

Ingredients for Sweet Chutney:
1)1 cup dates and few Figs(optional) soaked in water
2)1/2 lemon size tamarind soaked in water
3)1 tsp Cumin/Coriander Powder
4)1 tsp Chat masala
5)Pinch of Black Salt
6)2 to 3 Tbsp Brown sugar/Jaggery

Ingredients for Spicy Chutney:
1)1 bunch of Cilantro/Coriander 
2)1/2 bunch of Mint/Pudina
3)4 to 5 Green chillies(depending upon the taste)
4)Lemon juice
5)2 tsp Cumin Coriander Powder
6)1 tsp Chat Masala
7)Black salt
8)2 garlic cloves

Method:sweet Chutney
1)Take Dates,Figs,Tamarind,Brown Sugar/Jaggery and get to a boil(water used for soaking should be added) and allow it to cool for a while
2)Blend all the ingredients together by adding black salt,chat masala and cumin coriander powder in to fine paste(paste should be thick)
3)Sweet Chutney is ready and can be preserved in an air tight container
                         Tamarind and Sweet Chutney

Method:Spicy Chutney
1)Wash coriander/cilantro and mint thoroughly and blend along with green chillies,black salt,garlic,cumin-coriander powder,chat masala in to a fine paste by adding very little water.
2)Lime  juice should be added while blending.
3)Spicy chutney is ready,can be preserved for longer days in an air tight container
                       Mint and Coriander Spicy Chutney

1)Take Puffed rice in a big bowl,add finely chopped onion,tomato,carrot,roasted peanuts,chips,salt,sweet and spicy chutneys.Give it a nice mix
2)Finally garnish with cilantro and Sev on top.
3)Bhel Puri  is ready and serve instantly..

                      Chatpata Bhel-Puri is Ready!!

  Bhel Puri is ready Enjoy with  Masala Chai or  Steamy Cup of Hot Coffee

Wednesday, January 27, 2010

Veg Puffs(Bakery Style)

I am Back With Yet another  Excuse to have this Delicious  Tea-Time Snack...My Reasoning goes all the way back to my school days,where in  I used to enjoy this snack with my Closest Buddy..
When ever my Father used to get me this snack,I Remember my  Crazy Habit of saving good things for last,I know it sounds Offal but the thought of Nicer Things waiting for me last gave comfort to my soul...
May be its not possible to bring back my old days,but its evidently possible to Re-create the same magic  at home and enjoy with my Husband and Friends..

Ingredients For Filling:
1) Puff/Pastry sheets (see the photo below)
2)1 cup finely chopped capsicum/Bell Pepper
3)1/2 cup pees(fresh or frozen)
4)1 cup finely chopped tomato
5)1 cup finely chopped onion/Spring Onion
6)1 Tbsp cumin-coriander powder
7)2 tsp mango powder
8)1 tsp Haldi/Turmeric
9)3 tsp Garam Masala
10)1 tsp red chilly powder
11)1 tsp sugar
12)Cilantro/Coriander leaves for garnishing
13)salt as per the taste
14)2 Tbsp oil
15)1 tsp Jeera/cumin and mustard seeds
16)1 tsp Garlic Powder(optional)

To Make Puffs:
1 Puff Pastry Sheet(Available in any US grocery /Indian Store)

Method:For Filling
1)Take oil in a kadai,add mustard and cumin seeds when the oil gets warm
2)When it splutters add onions,garlic powder,and Haldi/Turmeric,fry until the onion turns slightly golden brown in color(By adding little salt)
3)Add pees,tomato,capsicum and fry for 5 to 10 minutes
4)Add cumin-coriander powder,mango powder,garam masala,red chilly powder,salt and spoon of sugar
5)Fry until all the veggies are equally seasoned.
6)Garnish with cilantro and cut the flame to off when the sabji becomes dry (make sure the water from the veggies are dried completely)

               Mixed Veggie Filling is ready

Mixed Veggie Filling Makes a Nice Combo With Roti's and Chapathi's!!

To Make Puffs:
1)Take out the puff pastry sheets from the freezer and allow to come to the room temperature.
2)Cut the sheets into 6 equal portion and fill the sabji (Make sure the filling is not too much)
3)Carefully fold the sheet and seal the three sides (Fork can be used to seal),place this on a baking pan leaving equal space between one another

4)Pre heat the Conventional oven for about 400 deg and place this puffs in the oven for about 30 to 35 minutes(Time may Vary)

5) Each Puff starts rising and color starts changing to light golden brown.
6)Switch off the flame when Puffs are done

Delicious Tea-Time Snack are ready,serve Hot!!!
               Serve with Tomato Ketchup or Tamarind Chutney!!!        

1) Puffs will not rise or puff up if it is sealed tightly after the  fillings are done
2)One Puff pastry box contains two puff sheets,one puff sheet makes six puffs..
3)Fillings can be varied according to the individual taste buds.
4)Tastes best if served fresh from the oven

Wednesday, January 13, 2010

Methi /water Cress Dosa(Menthe soppina Dosa)

Once I Stumbled on to One of the Epicure's Axiom Which Says ,'Coconut along with Some Spices Plus a Mangalorean Mind Can Create  Magic In the Kitchen'..Every day When I step into the Kitchen I Try to Revive this Statement before Flinging in to Action...My today's Pick is Spicy yet simple,Tasty yet Healthy...I declared it as one of my Favorites Dosa's many Moons Ago and I Bet you just cannot have one....

Since Green veggies Possess High amount of Nutritional value, I decided to Incorporate these veggies in one my favorite Dosas and ended up adding more Vigor to the dish...   

For Masala
1)1 cup Freshly Grated Coconut
2)2 Tbsp Coriander Seeds
3)1 Tbsp Jeera/Cumin Seeds
4)1tsp Methi/Fenugreek Seeds
5)Pinch Hing and Haldi
6)5 to 6  Dry red chillies(Depending upon the taste)
7)1 Tbsp Brown Sugar
8)1/2 Lemon Size Tamarind
9)Salt as per taste
10)2 tsp vegetable oil
11)Whole bunch of methi/water cress leaves or palak(Any green veggies of your choice)

For Dosa Batter:
1)2 Cups Dosa Rice/Extra long Enriched Rice
2)1 Tbsp Poha

1)Soak rice and poha for about 6 to 8 hours
2)Blend the soaked rice using water(Make a fine paste)
3)Take Oil in a small pan,add coriander seeds,cumin/jeera seeds,methi,red chillies and fry for 3 to 5 minutes
4)Add freshly grated coconut,haldi,hing and fry for 2 to 3 minutes until the raw smell vanishes
5)Blend this masala into a fine paste by  adding tamarind(Soaked in warm water) and little water(If needed)
6)Mix this masala paste in to the batter, add finely chopped methi leaves,salt,brown sugar as per the  taste and whisk throughly
7)Dosa Can be made Instantly
8)Preheat Skillet and pour a ladle full of   batter,sprinkle some oil and cover the lid
9)Let it bake until the bottom turns lightly brown in color
10)Flip it and let it bake for 2 minutes

                                   Methi Dosa is Ready !!

                          Serve hot with butter on top.

Tip:1)Dosa Batter should be slightly thinner than Idli batter..
       2)Any Green veggies can be replaced with methi/Water cress or any combinations of green veggies enhances the taste...
      3)The best Way to enjoy this dosa is with Butter and Jaggery Mixed together ...
      4)This is an Excellent way to get the full servings of Green Veggies to the body...

Saturday, January 9, 2010

Egg Less Banana Cup Cake/Muffin(Low fat)

 Holidays have rolled down,Snow Storms are knocking down,but there is one thing which can boost  our spirits high and that  is Cooking...Despite the fact that there is  a risk of putting Galores  of weight in winters,we can confront our mind by saying 'All ezz well' and thinking there is Always a Summer to Right the Wrongs...During my Quest for  Cooking ventures  there is a section which remains pristine to me is 'Baking'..Though Baking is a form of Cooking it strictly demands Accuracy,Measurements and Timing....

My Fresh Attempt at these 'Egg less low fat Banana Muffins' turned out Great and Delectable..
Here goes my version of recipe straight from the Oven.

1)2 Banana
2)1 Tbsp milk Powder
3)Half to quarter cup sugar(Tune according to your taste)
4)2 Tbsp butter,1 Tbsp oil(any cooking oil)
5) Pinch of Cardamom 
6)Pinch of salt
7)1 cup dry fruits(Cashews,Figs,Raisins,Walnut )
8)1 tsp baking soda
9)1 cup all purpose flour(Maida)
10)1/2 cup milk
11) cup cake/Muffin Molds (if available)

1)Blend banana, cardamom,sugar,milk powder,butter,oil into a fine puree by adding little milk
2)The batter consistency should be slightly thicker than Dosa batter
3)Add finely chopped dry fruits,pinch of salt,baking soda and whisk throughly(The more you whisk the more it raises and becomes softer)
4)Take  cup shaped molds  and grease it with some butter or oil
5)Pre heat the oven for about 350 degree
6)Pour this batter on the molds(Fill up to half )
7)Slowly keep this molds on a baking tray and place it in the oven
8)Let it bake for about 25 to 30 minutes until you  see the rise

9)Allow it cool down for about 15 minutes before serving

Banana Muffins are ready,Enjoy with a cup of steamy hot coffee 

                 Banana Muffins With Low Fat Creamer on Top
1)To check on the baking, poke a knife/fork and if it comes out clean ,it is an indication that the muffins are baked.
2)Keep checking the muffins during the baking time(Too much baking can make muffin harder and too little can make it raw and gooey)
3)If there are no molds available then pour the batter on the baking pan and cut them into the desired shape when it is baked.
4) for enhanced taste and soft texture microwave for 30 sec before serving.

Sunday, January 3, 2010

Chinese Noodles/Pad Thai

I Remember Longing for Chinese-Food Ever Since My School Days... Those Days,It was one of the Popular Fast-Food Which had Just Started Blooming across the City....Since Noodles belong to Chinese Cuisine,I assumed that it was  Confined only to Restaurants,but Indian Cuisine being the Mixed-Bag of all Cuisines has made it Possible to Relish any thing Under Our Sleeve with a Seal of Healthiness.Kids and teenagers love noodles, and this a healthy and quick way to get some veggies into the body.

Noodles are  Ribbon like Narrow Strips of dried dough usually made of wheat flour,spice extracts and water...
Here goes my  Husband's Version of Chinese Noodles in my Words...

Ingredients:1)1 packet Chinese Noodles (I have used Ching's noodles here)
2)1 cup chopped capsicum/bell pepper
3)1 cup carrot
4)1 cup beans
5)1 cup onion and tender sprouts(optional)
6)3 to 4 cloves of garlic, ginger
7)1 Tbsp Soy sauce
8)1 Tbsp Tomato ketchup,hot sauce(optional)  
9)1 Tbsp  Soy sacuce,red chilli sauce or you can even use All In One Sauce(Ching's secret sauce) 
10)2 to 3 slit green chillies
11)2 Tbsp olive or vegetable oil
12)Salt as per taste

1)Keep the water to boil in a big pan
2)When water gets to a boil add noodles and cover the lid for about 8 to 10 minutes until the noodles are almost cooked. keep checking noodle threads to make sure that it is not overcooked.
3)Drain the hot water , wash it with cold water and spread the noodles on the plate and add 2 to 3 tsp oil(this makes noodles non sticky)
4)Add oil in  a wok,when it gets to warm add finely chopped ginger,garlic,chillies,salt and fry for just 2 mins
5)  Add vegetables starting from the hardest ( carrots,beans,onions,capsicum) on a high flame.
6)Toss in all sauces  one after the other and keep frying(check the seasoning at this stage)
7) Finally add noodles and give it a nice mix
Tips: 1)Chinese dish should always be done on high flame
2)Add Tomato Ketchup to enhance its flavor and taste. 
3)Do you like 'Pad Thai'? crush some roasted peanuts in mixer and drizzle it over the noodle to give it a Thai touch!!!
                       Chinese Noodles is ready to serve.