Month: August 2018

DIET JAPANESE CHEESE CAKE

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This is news for weight watchers ,and sugar watchers.Yet another nature’s blessing!

Yes ..this is made with pure palm sugar (Panagalkandu).Palm sugar can be consumed by all ages because of it’s low Glycemic Index (GI).

Substituting cane sugar with palm sugar will help

1. To reduce weight.

2. Help prevent or postpone onset of diabetes.It does not raise blood sugar level

after consumption,instead it absorbs slowly ,to manage diabetes.

3. Palm sugar does not have the after bad taste like Stevia,and can be used in

tea,coffee,or in any sweet dishes .

Moving on to the recipe i would like to give variations for the inclusion in the cheese.

You could use cream cheese or cottage cheese(paneer).

If you are using cottage cheese use the blender for mixing to get a smooth texture.

INGREDIENTS

200 gm cream cheese

2 eggs (separate yolks and whites)

20 gm butter

75 gm cream

20 gm sugar

zest of 1 lemon

35 gm sugar to beat with the egg whites separately

1 tblsp.of lemon juice

2.5 tblsp + 1 tsp cornflour

METHOD

Melt the butter and the cream in a bain-marie (double boiler) till the butter is melted

and set aside.

Cream the cheese ,egg yolks,and the 20 gm sugar together till well blended.

Add the lemon juice.Mix in the melted cream-butter.

Beat the egg whites till lightly stiff (not very stiff),add in the 35 gm sugar and beat

lightly for a minute and mix into the cheese mixture.

Fold in the flour and mix.

Grease a springform pan ,and line with parchment paper.

Cover the bottom of the pan with aluminium foil (as you have to bake in a water bath)

Pour the prepared mixture,and bake for 35-40 minutes (160 degrees).

After 35 minutes lower the temperature to 150 degrees and bake for another 7 minutes.

Let it stand in the oven for 5 minutes (keep the door lightly open ).

Remove from oven .Use any topping you like.

Well ,i used a mulberry preserve as topping.(shown in photo)

Do try, and let me know your comments andd suggestions.

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PRAWN ‘N’ SPINACH FALAFEL

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Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

CHICK PEA PARATHA

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If you think aloo paratha is easy ,this is more easier,and nutritious.

Light and tasty,and can be served for breakfast or lunch.

You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).

So let’s move on to the recipe now..!

INGREDIENTS

For the filling

1 cup chick peas ( soaked overnight/ or sprouted )

3-4 green chillies

1 tsp cummin seeds

1/4 cup coconut ( optional)

1 tsp amchur powder( optional)

Salt to taste

METHOD

Grind all the ingredients together.Add salt.Divide into equal portions.

Place on the prepared and rolled dough.Seal and lightly roll to make parathas.

Add a little oil in the griddle and cook on medium heat on both sides till done.

Serve with Mint chutney ,date chutney or any dip of your choice.

FOR THE PARATHA DOUGH

3 cups wheat flour

1/4 cup curd or cream

1 egg

1 tsp sugar

water or whey water to bind

salt to taste

METHOD

Bind all to a soft dough.Apply  oil or ghee over dough .

Cover and allow to rest for minimum 15 minutes.

Divide into portions.Roll the dough into a chappathi.

Keep filling in the centre .Seal the edges and make into shapes you like.

You can fold into a square or a round.

Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.

 

Variations

1. You could add spinach /coriander leaves while grinding the chick peas.

2. Ground spinach paste can be added to the paratha dough.

3.Leeks or spring onions can be added to the filling after it is ground.

4.Grated cheese can be added to the filling

5.Beaten egg can be added to coat the paratha.

6.Roasted or boiled minced meat can be added to the above filling.

I have given some of my suggestives for variations.

Do send in your suggestions and comments.!

METHI MUTTON BIRIANI

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This biriyani is made with dried fenugreek or methi leaves and a ground masala of

cardamon and pepper.

This biriyani is an invent by me,so do try and let me know your  valuable comments.

INGREDIENTS

500 gm mutton

500 gm basmati rice.(washed and soaked for 15 minutes)

2 big onions sliced

A handful of red onions ground coarse

2 tblsp ginger-garlic paste

2 tsp biriani masala powder/ garam masala powder

2 green chillies

Small piece of sea moss/ stone flower

Few Curry leaves

1 tsp.saunf ( perumjeeragam)

2 inch piece cinammon

4-5 cloves

1 tomato

1 tsp.chilli flakes

1/2 cup curd

Juice of 1 lime

Salt to taste

2 tblsp ghee

1 tblsp coconut oil

A handful of dried methi leaves

A handful of almonds/ cashewnuts.

METHOD

Heat both the oils in a pressure cooker and add the whole spices and the sliced big

onions and allow the onions to turn brown.In the meantime grind the cardamon, pepper

and cashews to a coarse paste.

Marinade the mutton in the paste for few minutes.

After the onions turn brown,add the tomato and saute for few minutes.

Add the coarsely ground red onions and saute again for 5 minutes.

Next add the marinaded mutton.methi leaves chilli flakes ,green chilies and cook in the

oil till the  meat changes color.

Next add the curd and a little water and pressure cook for 5 whistles.

After the steam releases on it’s own,open the lid add the soaked basmati rice and water

up to 1.5 inch above the rice level and cook on a very slow fire ( with vent on for 15

minutes).You can transfer the mutton mix into a biriani pot too and cook on a slow

fire ( dum) for 20 minutes.

Add 1-2 tblsp of ghee on top of the cooked rice and serve for a richer taste.

Can be garnished with fried cashewnuts or onions .Serve with raita with your choice of

dishes.

FISH FILLET CURRY

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This is my tic- tac -toe curry which turned to be very tasty.For those of you who don’t like

the crunch of onions and other ingredients in the curry this is a good to try recipe.

Smooth,silky texture good to serve with chappathis .rice,iddlis,dosas.stringhoppers…..

So..let’s get into the recipe now..

INGREDIENTS

500-1 kg fish fillet

For grinding

2 big onions chopped

3 tomatoes

1/2 cup grated coconut

4-5 pips of garlic

2-3 tblsp curd or yoghurt

1 tblsp mustard oil +1 tblsp coconut oil

few curry leaves

few kasuri methi ( dried fenugreek leaves)

1 tblsp chilli powder

1 tblsp coriander powder

1 tsp turmeric powder

salt to taste.

1 tblsp.lime or lemon juice

few mustard seeds,fenugreek seeds, for tempering

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METHOD

Grind the ingredients listed for grinding to a paste and set aside.

Heat oil ,add ingredients for tempering with the curry leaves .Next add the chilli

powder,coriander powder,turmeric powder and then the ground paste,and cook for 10

minutes till the oil separates and you get a nice color.

Add required amount of water (this gravy should be thick not watery).After a boil add

the fish fillet and the rest of the ingredients and simmer for another 10 minutes.

SAGO DODOL (HALWA)

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This is a sweet made with few ingredients ,no milk of any sort .Tastes amazing..!

I tried this with powdered jaggery and brown sugar .You could make this with sugar too.

You have to pre- soak sago overnight or for  a minimum of 8 hours ( washed and soaked)

It is best to use the big variety of sago for easy grinding.

Well! let’s move on to the recipe.

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INGREDIENTS

200 gm( any cup measurement ) soaked sago

250 gm cup powdered jaggery (nattu sarkarai)

1/2 cup brown sugar

1/2 cup ghee

1/4 cup pure coconut oil

1 tsp cardamon powder

Pinch of salt.

METHOD

Grind the soaked sago to a thick paste and set aside.

Add the sugar and 3/4 cup water in a thick bottomed vessel and heat till sugar melts .

Add the ground sago with salt and mix .When the mixture starts to thicken add half of

the ghee and mix,After another 15 minutes of mixing , add coconut oil . Simultaneously

add ghee and oil like this every 15-20 minutes.

Add cardamon and cashewnuts and keep mixing till very thick and the mixture leaves

the sides of the pan.

Add a little oil or ghee and transfer to a tray.Allow to cool completely and cut into desired

shapes.

Note: You could use only coconut oil or only ghee without combining.

If you are using only sugar you could try with vanilla essence

Do try this awesome recipe and send in you comments.