Low fat fudgesicle

Daylight saving kicks in tomorrow and summer is almost here ,and all my 3 year old ,ever asks me these days is ,-"mommy can I have an ice cream? ",and how can one say no to those big beady eyes?. Recipe dedicated to all ,Ice cream loving kids and their cool moms who can whip some up!

Ingredients:
2 cups 2%milk(substitute with almond milk for vegan version
Sugar(demerara brown granulated,increase to 3/4 cup if  using refined white) -1/2 cup
Coco powder-1/4 cup
Arrowroot starch -2 tbs (substitute corn starch if not available)
Bitter sweet chocolate -1/4 cup
Pinch of salt
Ghee or butter-1 tbs
Vanilla extract-2tsp

• start by adding your 2%milk and sugar to a heavy bottom sauce pan 
• now to this add coca power and the measured out starch,now here I'm using arrowroot powder to thicken up this chocolate sauce but ,if u don't want to or don't have it handy you can just substitute it with corn starch,
•  mix everything well making sure there are no lumps and transfer to a medium low heat,
• add in the chocolate chips and cook until the mixture turns into a thick sauce
• next turn off the heat ,add vanilla extract and  butter ,combine and let cool 
• transfer into molds ,freeze minimum of  6 hours and enjoy ,

     There you have your very own low fat, easy homemade treat .These fudgesicles can be as low as 70 calories per serving depending on the size of mold you choose
Here is a quick video tutorial:

thank you ! 

Skinny Dahi vada -low fat,no fry recipe (spicy lentil dumplings dunked in yogurt sauce)

Dahi vada or thayir vadai is a popular snack from India ,in which deep fried lentil dumplings are soaked in yogurt sauce .Here is something I tried to lighted it up and make it a diet-friendly recipe, so that it could be enjoyed guilt free more often.

Ingredients
urad dhal 1/2 cup
mung dhal-1/4 cup
almond-4 whole
salt and pepper to taste
thick yogurt -1 cup
oil for spraying
chaat masala for garnish

•  start by measuring the urad dhal and the mung dhal,rise and soak for minimum of four hours
• add almonds and grind everything to a smooth paste with the the help of a little water 
• now season with salt and pepper ,mix and keep aside 
• for the sauce take one cup of thick yogurt ,season with some salt and if you prefer add a bit of chaat masala at this stage
• grease a paniyaram(also called aebleskiver pan ) pan and pour in the batter about 3/4 full 
• give it a spray and let cook for a few more minutes before flipping it on the other side 
• repeat until all the batter is used up
• soak these vadai in the yogurt sauce for a minimum of an hour and finish off with some chaat masala sprinkled on top 
•  serve this cold right out of the refrigerator with some sweet and hot chutneys  

Here is a quick tutorial :

Thankyou for visiting !

Maple whole wheat bread

 This recipe makes soft and moist bread with a hint of maple in every bite and can be easily made vegan by replacing cow's milk with almond milk ,also the maple syrup can be substituted with either honey or agave as per one's preference .

Makes one loaf

Ingredients                                                                  

3 cups whole wheat flour + extra for dusting

1/2 cup Lukewarm water

1/2 cup Lukewarm milk (can substitute almond milk for vegan )

1 tsp rapid yeast

1 tsp sugar

1/2 tsp salt

2 TBS vital wheat gluten

3 tbs oil

3 tbs maple syrup( can substitute honey)

butter or coconut oil for brushing

Method

• Mix sugar and yeast into the warm water and let sit until foamy
• In a separate large bowl mix together flour salt and the vital wheat gluten 
• Make a well in the center and pour in the foamy yeast mixture
• Add in maple syrup,oil and milk,mix everything with a spatula or wooden spoon until well combined 
• Transfer this dough to a working surface dusted with flour and knead for about 5 minutes
• Now spray a clean bowl with oil and toss the dough once,cover and let sit in a warm place ,until double in size
• punch the dough down and knead for 5 more minutes ,transfer to a greased loaf pan ,cover and let rise for the second time.
• Bake in a preheated oven for about 30 to 40 minutes or until the crust is golden brown
• take out of the oven and tap the bread ,if it sounds hollow then it is done.let sit for a dew minutes in the loaf pan 
• loosen the edges and transfer the bread to a wire rack.
• let cool completely before slicing with a bread knife into desired thickness. 

Here is a quick tutorial:

sprouted ragi idli -powerhouse breakfast

I love working with whole grains a lot ,and Ragi or finger millet is one of them .Did you know?(well,I didn't) that sprouting ragi (finger millet )increases the bioavailability of it's iron to 88% comparable only to mother's milk and 8 times higher than cow's milk, visit this page I found while googling for sprouted ragi benefits:International research journal of pharmacy .Since knowing this information I'm making sure to sprout this wonder grain every time I use it in a recipe .These idlis are soft and supple and go great with tomato base gravy's or just enjoy with chutney powder .If you don't want to sprout the grain then just soak it as long as the other ingredients.

Ingredients:

whole ragi: 1 cup

idli rice :1 cup

urad dal: 1/2 cup

fenugreek seed:1/2 tsp

salt as per taste

Method :

• wash and rinse ragi thoroughly to remove impurities  .
• soak overnight (if not sprouting, then grind this to make a batter.)
• drain the water and transfer to a clean kitchen towel  over a strainer,cover and keep in a warm place for the germination to take place .This may take anywhere between eight to sixteen hours depending on the climatic conditions where you live in.
• once sprouts appear ,wash,rinse and soak the rice and urad+fenugreek seeds separately for four hours.
• now grind one by one the urad,then the ragi sprouts and finally the rice using a little bit of water at a time
• bring everything together,add salt and transfer to a  bigger vessel with enough room for the batter to rise
• let ferment for 8 hours or overnight ,if you enjoy a warm climate ,the fermentation may take place earlier than the above mentioned time frame
• next grease the idli molds and pour the batter ,steam cook for 8 to 12 minutes
• serve with your favorite chutney or idli podi .

Here is a quick video tutorial:

thank you for visiting !

masala onion crackers/biscuits -low fat,egg less snack

Today's low fat snack recipe is a savory tea time favorite,my hubby always request them,and how I wish I could store them In an airtight container but they never last long enough at my place.Onion biscuits ,masala biscuit ,onion crackers also popular in southern part of India as nippattu,no matter what you choose to call them ,I bet they will be gone with in minutes they are out of your oven and the best thing is they are low fat compared to any other cookies or crackers and are made with whole wheat. 

Ingredients:

• whole wheat flour-1 1/2 cups + some for rolling out the dough 
• Onion- 1 finely chopped 
• cumin seeds- 1 tsp
• dry fenugreek leaves/kasuri methi-1 tsp 
• sesame seeds-1 tsp or add more according to preference 
• salt -1 tsp or according to taste 
• chili flakes -1/2 tsp or according to taste 
• baking powder-1/2 tsp
• oil-3 tbs(Ratio is 1 tbs oil for every 1/2 cup of flour)
• yogurt - 1 tbs
• water -1/4 cup or less as required to make a dough 

Method:

1. start by preheating oven to 350 C
2.  measure out flour in a large mixing bowl
3. add cumin seeds,dried fenugreek leaves , sesame seeds,baking powder
4. season with salt and chili flakes ,mix everything well together
5. add finely chopped onions to this,oil and yogurt  .
6. using hands incorporate the wet ingredients into the dry until a cornmeal type of coarse texture is obtained 
7. next using a very little water knead the mixture into a smooth dough 
8. divide into several portions.cover and keep aside
9. with the help of some dry flour roll out a small portion of the dough into 1/8 inch of thickness 
10. now using a cookie cutter or sharp object shape your crackers
11. lay them an inch or so apart on a cookie tray lined with parchment paper 
12. prick each cracker with a fork and bake for about 12-to 15 minutes until golden brown 
13. once done place on a wire rack to cool completely and serve with a steaming hot cup of tea or just enjoy as a snack for anytime of the day.

Here is a quick video tutorial:

Thank you for visiting !

Oats kara paniyaram /savory oats pan pops- low fat recipe

Kara paniyaram are a south Indian snack originated from the region of chettinad .These savory pan pops if prepared in a traditional way would call for rice batter ,but here I have substituted it with oats and other dhal for a healthy take on the recipe.Enjoy with a cup of evening coffee or tea or serve as a healthy breakfast with your favorite chutney .

Ingredients:
Oats : 1 cup
channa dhal: 1 cup (here you can almost substitute with any lentil of your choice,I've tried with mung,green lentils,toor ,yellow spilt peas and a mix of all the above-it works!)
fennel seeds- 1/2 tsp
curry leaves-few
coconut flakes-about 2 T
ginger-1/2 inch grated
green chilies-2 minced fine
onion- 1/2 large
cilantro chopped-about 1/4 cup
salt - 1 tsp
oil-to spray

• measure the dhal in a bowl,rinse and soak for a minimum of 3 hrs,along with 1 tsp of fennel seeds
• using a blender make a paste of the soaked dhal and rolled oats,use as little water as possible to get a thick paste
• season with salt 
• add curry leaves , coconut flakes,finely chopped ginger, green chilies and finely chopped onions.
• mix well until everything starts to come together 
• add cilantro and mix well one last time. keep aside .
• season your pre-heated pan by spraying some oil and carefully drop spoonfuls of the batter in each dent so as that it fills up to the maximum level.
• spray some oil over the top .
• flip in a few minutes using a fork or bamboo skewer 
• golden brown crust will form once cooked, repeat the same for the other side .
• cook on a medium low heat throughout the process to ensure the inside are properly cooked .

Low fat,nutritive,healthy ,flavorful and filling choice for snack .

Here is a quick video tutorial:

Thank you for visiting!

Microwave carrot halwa/pudding-low fat recipe

 Traditional carrot halwa or Indian style carrot pudding is a time consuming recipe and  often is loaded with fats,here is a shortcut microwave version that can be put together in minutes and is way less in calorific value.
  This is my 'run to' recipe when craving for sweets.The sweetener used here is agave, which is known to be very low in glycemic Index and is plant based ,so no artificial chemicals. perfect for your sweet tooth and your diet too. 1 tsp butter can be substituted with low fat butter ,but then-it's only human to crave for the melt -in- mouth buttery taste,so I'd rather not .Here comes the recipe:

Ingredients:
carrots-3                                                                      
milk-1/2 cup
butter-1 tsp
agave-1/6 cup or sweetener of your choice.
cardamom- couple pinches
almonds -few

Recipe:

• Wash,wipe and grate carrots
• add the milk in ,and microwave for 6 minutes
• add in the butter mix well and microwave for 6 to 7 more minutes,
• by now the carrots must be mushy,if not then cook for an additional minute or so until it resembles the consistency of pudding or halwa
• remove from microwave add in the cardamom powder and the agave or sweetener of your choice 
•  microwave a final time for 3 minutes.do not overcook the halwa once the sweetner is added.
• Toast some almonds in the microwave for 40 seconds stirring every 20 sec, add to garnish .

Here is a quick video tutorial:

Low fat blueberry scones-eggless recipe

These blueberry scones were soft and had a beautiful crumbly crust ,I paired them up with cardamom flavored evening tea and they were just lovely .

Ingredients:                                                            
Makes 8 medium size scone        
unbleached all purpose flour:1 cup
whole wheat flour:1 cup
butter:4 tbs or 1/4 cup
baking powder:1/2 tsp
baking soda:1/3 tsp
salt:1/4 tsp
sugar:3-4 tbsp(I used whole cane sugar)
milk :3/4 cup

• start by preheating the oven 375F
• line a baking tray with parchment paper,spray with oil or grease with butter
• measure the flour in a large bowl ,add salt and sugar.
• add in the baking powder and soda mix everything well
• cube the butter into small pieces and add it into the flour 
• using the tip of your fingers incorporate the butter into the flour until it forms a crumbly mixture(we don't want the butter to melt,hence,tip of fingers 
• keep the mixture a bit lumpy ,do not over work the dough,this lets it fluff up really well
• add in the blueberry-TIP-use frozen blueberry ,I had them fresh but I threw them in the freezer for 20 minutes,this helps butter in the mixture to stay intact and not melt
•  now pour in the milk slowly, stirring the mixture all the while with a fork,until everything starts to come together
• transfer to the greased sheet and shape round like a pizza disc.
• cut into triangles and brush with some milk
•  bake for 20-25 minutes on 375f until the crust is all golden brown.
• serve warm

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Brinjal/eggplant chips in microwave-low fat

These chips are so flavorful that I could hardly save any for the picture that you are looking at right now .Microwave friendly ,gets ready in minutes and a low fat recipe - give them a try and I bet you will think twice before buying a bag of potato chips again.



Ingredients:

• 1 large :eggplant or 6 to 7 small once 
• oil to spray
• salt and pepper to season

Recipe:

• line a microwave safe plate with parchment paper,spay some oil.
• clean and slice your eggplant into thin slices -note: slice as you progress with the cooking ,do not slice up the whole thing, as they tend to turn brown when in contact with air.
• line up the slices with enough space in between for a thorough cooking
• season with salt and pepper and spray a little oil on top .
• cook for about 8 to 12 minutes according the setting of your microwave
• enjoy with evening tea  or side it up with rice -goes great with curd rice .

Notes :

1. The eggplant will get soggy before it actually turns into chips,so have patients and work with your microwave
2. add more or less spices according to your preference

Here is a quick video tutorial :

Thankyou for visiting !

Homemade Frozen chappati/roti/paranthas

This recipe is a keeper,that is if you spend good money on store bought ones.We don't eat  much of frozen food but I just like the idea of pre-cooked meals -saves ample amount of time ,which as a new mom I have to agree ,is hard to find,hence,Greenhouse cuisine has decided to include more quick and easy recipes in the time to come .Lets see now how to make this low fat,wholegrain,homemade frozen chappati .

Ingredients:

whole wheat flour/atta : 2 cups 

water : 3/4 cup or adjust accordingly(ratio will change with the quality and brand of wheat )

salt : as per taste 

oil: to spray 

parchment paper :as needed

• start with 2 cups of whole wheat flour,add salt according to your taste.
•  make a well in the center and add water little by little to form a soft dough adjust the water ratio according to the dough you are using,for instant the king arthur brand whole wheat flour will take a lot more water than ashirvad brand atta /flour so take care and form a soft dough
• Take out a portion  and start rolling using a little dry flour into desired size
•  transfer this to a hot fumy griddle and cook just until you start to notice little bubbles on the top this may take 30 to 40 sec ,cool completely before  transferring to a freeze friendly dish 
• arrange these with parchment paper sandwiched between each piece.This is to make sure once frozen they don't stick to each other
• Next step is  flash freezing this helps us to get an even frozen layer and perfectly frozen individual pieces. Let it be for a minimum of 30 minutes 
• Once frozen you can transfer these into ziplock bags ,date them and remove any air using a vacuum suction 
• Cook as many as and when needed and keep the rest frozen 

Notes

1. Keeps good for 2-3 months,not that they lasted so long in my house ,but according to the USDA you can do so refer : (http://www.fda.gov/) for freezer charts
2. These are par-cooked ,I have tried freezing them full cooked but they turned out a bit brittle and crunchy so let me know if you have good results in freezing any.

Here is a quick video:

Thank you !

Bread upma /savory bread pudding with chickpea-vegan recipe

This is one of our favorite ways to eat bread ,especially if it's gone dry or a little stale.Here I have added chickpea to the dish for a boost of protein. The recipe is simple, you can add more or less spices or vegetables as per your taste and preference .



Ingredients:
Makes 4 servings for breakfast

• Bread :  6  (we use brown bread so the color may vary if in case white bread is used)
• garbanzo beans/chickpea:1/2 cup
• Onion :1 large
• tomato -one large 
• carrot- 1 grated 
• green chilies - 4
• curry leaves -a few
• turmeric powder- 1/4 tsp
• red chili powder-1/2 tsp
• tomato ketchup- 2 tbs
• salt as per taste
• oil-1 tsp
• mustard seeds-1/4 tsp
• cumin seeds 1/2 tsp
• walnuts -few to garnish(optional)
• coriander to garnish

Method:

1. Start by heating a pan on medium high,add mustard seeds let crackle,add cumin seeds and curry leaves
2. next add onions ,green chilies and a little salt,saute for a few minutes.
3. once the onions are cooked well add the turmeric and red chili powder,let the spices cook for a couple of minutes and then add tomato,cook until mushy
4. add the grated carrot and mix in everything well.
5. add in the beans and also add about 2-3 tbs of water to make everything come together. 
6. mix in the ketchup 
7. cut the bread into bite size pieces or shred them by hands and add to the mixture .
8. incorporate everything and check for seasoning ,keep in mind that bread already has salt.
9. garnish with walnuts and coriander leaves 

This can be enjoyed with an evening cup of tea or can be had as a healthy breakfast along side with eggs or just coffee.

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Brown rice,lentil and mung bean recipe

An easy brown rice savory recipe using mung beans and lentils perfect for breakfast,brunch or when you are just hungry.The lentils and mung bean  in this recipe can be substituted with any other legumes of your preference

Makes about 10 savory pancakes:
Ingredients:
1/3 cup  brown rice
1/3 cup  green lentils
1/3 cup mung beans
water to make paste
salt as per taste


 Recipe:

• soak the rice,beans and lentils in water for a minimum of 4 hours
• make a fine paste of the soaked ingredients using little water at intervals.
• add salt to the batter
• heat a heavy griddle until fumy ,then reduce to medium heat .
• scoop one laddle full of the batter and drop it in the center ,spread it out if you want to have crisp thin layers or leave it for a thick pancake version.
• add your favorite toppings as shown in the picture and flip   .
• Enjoy with your favorite condiment (Like mint chutney)

Here is a quick video tutorial for the recipe :

Thank you for visiting my blog !

Apple turnovers recipe (low fat)

  Delicious cinnamon and apple filling wrapped in a crispy and flaky cover , these turnovers are meant to win over your heart.Traditionally puff pastry sheets are used for wrapping the apple mixture but here phyllo dough  has been used which is way lighter in terms of calories .Always remember to Defrost the frozen phyllo sheets in refrigerator the night before you wish to make the turnovers .

INGREDIENTS:

(makes 8 turnovers)

• Apples - 2 
• phyllo dough sheets - 8   
• butter or oil - 3 tbs
• cinnamon -1tsp(adjust according to taste)
• salt - 1/4 tsp
• agave or sugar - 3 tbs (adjust according to taste)  
• corn starch - 2 tsps.

METHOD:

• Peel , core and chop the apples.
• Add the chopped apples ,cinnamon,agave and salt in a bowl and mix well.
• Heat a pan and add 1/2 tbs of butter, bring in the mixture and cook untill the apples are soft.
• mix corn starch in about a tbs of water and add it to the mixture ,this will help thickening.
• cool completely.This apple cinnamon mixture can be prepared ahead of time and refrigerated to save time.
• microwave the remaining butter.
•  Brush each sheet of phyllo with butter(other than for the crust I used oil sprayer pump to cut down few more calories)
• Fold the sheet in half and then again into half,making four layers of sheet .
• Place about two tbs of the apple mixture in the very corner of the sheet and start folding to form a triangle .
• Make sure to brush between each fold.
• Place the turnover in a tray and bake in a preheated oven at 375f for 20 mins or untill the crust turns golden .flip at 10min interval.
• Let cool and serve .

Enjoy the sweet aroma of cinnamon invading every corner of your apartment even before you take the first bite of this delicacy .Hope you enjoy this recipe with a steaming cup of coffee or chai.

Thank you for visiting my blog!