Mushroom Cutlets

So my tryst with mushrooms continue and presenting today is a super yum yet super simple Mushroom Tikki/Cutlet which you can prepare in advance and serve it hot with any chutney of your choice. It is a wonderful party pleaser and filling too (have to prepare less for main course!! Lol!) and will serve as an excellent tiffin idea too!! My 3 yo loves it!! I made mine in the air fryer with just a minimal spray of oil but you can pan fry them or bake them as well.

Ingredients 

400 gms mushrooms finely chopped  (it is best to use button mushrooms here and quantity depends on your requirement)

1 medium onion finely chopped 

2-3 cloves of garlic finely chopped or minced 

1" piece ginger finely chopped or minced 

Handful of fresh coriander leaves or parsley (whichever is available)

1/2 cup panko breadcrumbs or as required to hold the mixture together (you can use regular breadcrumbs too; panko gives it an extra crunch but otherwise no difference in taste)

2 eggs (increase the quantity as you increase the quantity of mushrooms)

Salt and pepper to taste 

1 tsp any herb or spices of your choice

1 tsp oil 

Cooking oil spray if using the air fryer or baking 

Direction 

Heat oil in a pan and add the mushrooms. Fry on a medium heat until the moisture from the mushrooms evaporate and they shrink in volume. Remove from heat and let it cool. 

Once cooled, transfer the mushrooms to a big bowl and add all the ingredients except the eggs and breadcrumbs. Now add the egg and half of the crumbs and start mixing. If the mixture comes together and holds its shape easily when made into a flat disc or tikki, then no need to add the remaining breadcrumbs. If not, add some more breadcrumbs till the mixture holds its shape. However, take care not to add too many breadcrumbs as it will result in a doughy tikki. Once refrigerated (our next step), the egg will anyway dry up the mixture a little more. 

Shape all the tikkis from the mixture and arrange on a plate. Cover the plate with a cling wrap and refrigerate until ready to fry. 

Take the tikkis out of the fridge 15 minutes prior to frying. 

If using an air fryer, pre heat at the maximum temperature for 10 minutes. Now arrange the tikkis in the basket (as many as it can hold without touching) and spray some cooking oil on top. Fry in the air fryer for 10-15 minutes on one side and an additional 5 minutes on the other side after flipping. Take care while flipping and use a fork or something similar to release the tikkis as they will tend to get stuck. The next batch of tikkis will take lesser time than the first and so adjust accordingly. 

If using the oven, pre heat at 175 degree celsius. Arrange the tikkis on a grill plate without touching or overlapping and spray some cooking oil. Bake in the grill mode for 10 minutes or until crispy and golden on one side. Flip and bake for an additional 5 minutes on the other side. 

If pan frying, heat oil and fry the tikkis till golden on both the sides. Take care while  flipping though. 

Enjoy these tikkis with any condiments of your choice. Serve hot!

Rainbow Swiss Roll

So it is our 7th Anniversary today. Seven years of togetherness, love, laughter, desperation, anxiety, enthusiasm and much more. While I have known him for 14 years now, it only seems like yesterday when we first met and even though our definition of love has changed with time, I still get perplexed and anxious whenever he is not around me. We may not be the perfect partners but we love to spend our lives together and enjoy the little joys of life , including our munchkin!

He often complains that I do not love him anymore and so do I. But at the end of the day, both of us know that however we might fight and argue over petty things, our love will sail us through and keep us together for all times to come. 

And as the rainbow depicts the seven colors of life and how, even though different, all the different colors contribute equally to make the rainbow look as beautiful as it looks, I dedicate this Rainbow Swiss Roll to our 7 years of togetherness and many more to come! Love you! 

Ingredients

4 large eggs separated (it is best to separate eggs when they are fresh and cold out of the refrigerator; once separated, bring them to room temperature before starting the procedure)

1/4 tsp salt

A pinch of cream of tartar (optional)

3/4 cup castor sugar

3/4 cup all purpose flour

1 tsp baking powder

2 tsp vanila extract

5-6 different gel based colors or food coloring powder (it is advisable to avoid using liquid food colors as they will liquify the batter. However, if using, then add in moderate qty so that the batter does not lose its texture)

Piping bags

For the filling

4 cups icing sugar 

1/3 cup unsweetened cocoa powder

3 tbsp butter (preferably unsalted) cut into squares

120 ml milk at room temperature

P.S.: This is a standard chocolate sauce recipe. The excess sauce you can store in the fridge for later use. You can also use any filling as you wish like fresh fruit jam, whipped cream, etc. 

Direction

Take a 32x23 cm flat baking dish and grease it. Line the dish with parchment paper in a way that there are no bubbles or raised edges. It should be as smooth as possible. This will help you get a smooth wrinkle-free base once baked. The greasing of the bottom of the pan before lining helps keep the parchment paper in place. 

Now, take the bowl of egg whites (which you had separated while the egg was still cold from the fridge and brought to room temperature) and ensure that there are no drops of yolk or dirt in it. Add the salt and cream of tartar (if using) and beat them to stiff peaks but not dry. Takes about 10 minutes in the electric beater with the paddle attachment. To test if your egg whites are done, simply turn the bowl upside down and the entire mixture will still hold together without any spillage!

Now beat the egg yolks till creamy. Add the sugar little at a time and beat till a pale thick and creamy batter is formed. This will take another 5-10 minutes. I usually first beat the egg whites till stiff and then use the same attachment for the yolks. It is okay to have whites mixed in the yolk but strictly no for the reverse. Hence, if you intend to use the same attachment for both the whites and the yolks, you must always beat the whites first. 

Now sift the flour and baking powder. Add the vanilla extract to the batter and beat for a second until combined. Now, add the sifted flour to the batter in two batches and mix till smooth and no lumps remain. 

Now add this mixture into the egg whites and start folding in a single direction till the batter is well combined but not over mixed or deflated. You can also do the reverse and add the egg whites into the batter. Either way, we need to achieve a smooth batter. 

Now divide this batter equally into five bowls and add the food coloring of your choice. Take care to use different spoons for each bowl and not to mix and match any of them. That will spoil the color of the batter. The amount of coloring used will depend on how deep and distinct you want your rainbow to be. However, care must be taken while using liquid (water-based) coloring which might liquify the batter more than required. 

Now, fill the various colored batter into individual piping bags and keep them ready. 

Meanwhile, start pre-heating the oven at 180 degree celsius for 10 minutes. 

Make a small cut at the tip of the piping bag and start piping out a straight line kind of bar onto the prepared baking dish, one color at a time. Repeat till all the colored batter is used up. Do a double lining when you are done with a single layering. Take care not to overlap though. 

Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean. Check at 10 minutes and then again in 2-3 minutes. A minute over baked and you are sure to get cracks on top while rolling as well as hard edges. 

Immediately remove from the baking dish and onto another parchment paper of the same size. Roll the swiss roll along with this parchment paper and let it cool. This will help gain its shape. When just warm, unroll it gently and spread the filling without spoiling the bend and roll up again.

 This time without the parchment paper. Once rolled, cover it up with the paper loosely and let it cool completely on a wire rack. 

Slice when cooled. You can also chill it and bring it slightly back to room temperature before serving.

For the filling

Melt the butter and mix all the ingredients together till smooth and creamy. 

Eggless Wholewheat Spiced Muffins with Flaxseed

Eggless baking is quite a challenge for a baker who does not have any restriction of baking with eggs. However, the question is often raised regarding the appropriate egg substitute. While I have done some eggless baking with yogurt and the results were also fantastic, flaxseed powder is an alternative that bakers usually suggest and which I had never tried. So today as I was standing in my kitchen wondering what to bake for my week's breakfast, I decided to experiment with this egg substitute. I have used all least expensive and simple ingredients in this recipe as I was not too sure of the results and was all set to trash it if required. You can use this as a base recipe and modify the recipe with ingredients of your choice. The texture and taste was at par with any other bake made with eggs and after tasting cakes made with yogurt, I would definitely recommend using flaxseed powder as a substitute instead of yogurt. 

Ingredients

1 cup plus 1 tbsp wholewheat flour

1/3 cup honey (I added 1/4 cup honey and realized it wasn't too sweet)

1/4 cup extra light olive oil

2 tbsp flaxseed powder (I am substituting 2 eggs with 2 tbsp flaxseed powder)

1/4 cup milk

1 tsp vanila extract

2 tbsp candied citrus peel chopped (optional)

1 tsp baking powder

1/2 tsp baking soda

2 tsp mixed spice

1 tsp or more ground cinnamon for sprinkling

Direction

Take 6 tbsp room temperature water and dissolve the 2 tbsp flaxseed powder. Let it stand for 3-5 minutes. 

In a bowl, beat the honey and oil till smooth and creamy. Add the vanila and stir. Now mix the flaxseed mixture, which would become gooey by now, and stir well till incorporated. Now fold in the 1 cup flour mixed with the baking powder and baking soda and stir till no lumps remain. Add the milk and add the remaining 1 tbsp flour. Mix well. You may add another 1/2-1 tbsp flour if you find the batter too runny which should otherwise be lumpy and drop consistency. Add the chopped citrus peel and mixed spice and stir well till combined. 

Pre-heat the oven at 180 degree celsius. Line a muffin tray with liners and drop spoonfuls of the batter till 3/4 full. The batter rises beautifully and so leave enough space for the muffins to rise. 

Sprinkle ground cinnamon on top of each muffin and bake in the pre-heated oven for 15-20 minutes till a toothpick inserted comes out clean and the top is slightly golden. Remove from oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before storing in air tight container. Serve warm with a dollop of butter and some fruit preserve. Enjoy!!

Wholewheat Chocolate Yogurt Cake

My baby was unwell, hubby was out for work, and I was sleep deprived for two consecutive nights. You can imagine the stress and exhaustion I was in over the last few days. I really wished I could fly away to an undisclosed location or rub Alladin's lamp or do something which could bring me some joy and relief. Solution? Well, neither could I fly nor could I get hold of the genie but I did de-stress by baking this wonderfully simple and healthy chocolate beauty. Baking is therapeutic indeed and I can vouch for that. As for the cake, it was yum all the way and I enjoyed it to my heart's content without worrying much about the calories. 

Ingredients

1/2 cup unsweetened cocoa powder

1 cup wholewheat flour

1 cup sugar

1 cup yogurt (I used flavored ones as I had too many in stock)

2 tbsp extra light olive oil (you can use refined oil too)

2 eggs

1 tsp vanilla extract

1/2 tsp baking powder

Handful of chocochips (optional)

Direction

Pre-heat the oven at 180 degree celsius and grease a medium bundt pan or your regular bakeware and keep aside. 

Sift the flour, cocoa, and baking powder and keep aside. 

Beat the eggs and sugar together till light and fluffy. Add the yogurt, oil, and vanila extract and beat further. 

Fold in the flour and mix in a single direction till no lumps remain and all the flour has been incorporated. Add the choco chips now if using and gently mix. 

Pour the batter into the prepared baking dish and tap on the counter for a couple of times to release any air bubbles. 

Bake in the pre-heated oven for 20-25 minutes or until a toothpick inserted comes out clean. 

Remove from oven and cool in the pan for ten minutes. Transfer to a wire rack and cool completely before slicing and storing in air tight container. 

Carrot Beetroot Soup

Singapore weather is very pleasant these days for adults but very unhealthy for kids. The sudden drops in temperature during the day acts like a trigger for flu, cough, and cold. On top of it, the public transport such as the buses and trains are so chilling inside that any healthy person is bound to fall sick. How can these poor kids escape? My baby is also a prey to these viruses floating in the air and as such not been eating well. As a mother, it is a super testing time when you have to really work with patience and ensure that the baby has eaten at least enough to be able to drink up those meds for the cure. This bright and vibrant red soup that I made today saved the day for me and she ate satisfactorily (although, I would have been overjoyed if she would have gone for a second helping) simply because it looked exciting enough. Phew! One meal taken care of at least! :)

Ingredients (serves 2-3)

1 big beetroot (approx 300 gms)

2 medium carrots

1 medium onion

2-3 cloves of garlic

Salt and pepper to taste

500 ml chicken/veg stock

Direction

Peel the beetroot and carrots. Wash and cut into chunks. Add them to a pressure cooker along with the chopped onion and chopped garlic and little water, just enough to cover them. Close the lid and cook till completely done, about 4-5 whistles. Remove from flame and keep aside to cool. 

Once cooled completely, using a hand blender, puree the boiled beetroot mixture to a fine consistency. Now either transfer the contents to another deep bottomed vessel for ease of stirring or keep it in the cooker and put it back on flame. Add the stock (you can add as per your requirement for the number of servings without thinning the soup too much) and salt and pepper to taste. Bring it to a boil and serve hot with some cream, if you like, and bread sticks. 

Daal Palak Shorba (Spinach and Lentils Soup)

Adding to the series of healthy recipes posted recently on the blog is this Daal Palak Shorba or Spinach and Lentils Soup. It is a healthy blend of nutritious fresh spinach and protein-laden lentils with a bunch of spices to make it a yummy meal for the weight watchers as well as for a chilly wintery evening when you do not want to get out of that blanket. 

Ingredients

250 gms spinach washed and chopped (stems included)

1/4 cup toor/arhar daal

1/4 cup moong daal

1 medium tomato chopped

1 medium onion chopped

3-4 cloves of garlic chopped

1 sprig of coriander chopped (optional)

Salt and pepper to taste

Direction

Wash and soak the daals for half an hour. Now take a pressure cooker and cook the daals along with onion, tomato, and garlic and water and pressure cook for 3-4 whistles till done. The daal should be more mushy than usual. 

Now transfer the daal to a big soup pot or deep bottomed vessel and add the chopped spinach. Add about 1/2 cup of water if required and cook till the spinach is done. Let it cool for half an hour and then with a hand blender, blend the soup to a smooth puree. Put the soup back on flame and add salt and pepper. You can now either heat some ghee in a separate pan and splutter some cumin seeds, chopped coriander, and crushed red chilli and add it to the soup while serving or serve it without the tempering but with a tsp of fresh cream or just have it straight from the pot (if you are a weight watcher like me). The choice is yours but equally yummy for all three options!!

Spicy Tangy Tom Yum Soup

Mondays mean the start of another week of healthy eating and restrain. While my Father-in-Law was happily gorging on some Fish Head curry with rice and daal, I made myself this super quick and super nutritious Thai Tom Yum soup for my dinner. In fact, this soup is currently under study as a dish for boosting your immunity and to help you recover from cold and flu. I have made a semi-vegetarian version but you can make endless variations once you get the basic ingredients ready. With winters approaching and the weather changing, a spicy tangy Thai Tom Yum Soup is all you need to keep your body warm inside out! Have it as an appetizer or as a complete nutritious meal in itself!

Ingredients

750 ml chicken/veg stock (a good tasting stock makes all the difference)

2 stalks lemongrass minced

1 thumb sized galangal (Thai ginger) or regular ginger (if you do not have galangal) cut into juliennes

4-5 kaffir lime leaves

2 shallots roughly chopped

1 tbsp lime juice (juice of 1 lime approximately)

1/2 cup broccoli florets (you can use bell peppers, carrots, bok choy, spinach leaves or any veggie that you have at hand)

3-4 big cloves of garlic minced

1 cup sliced mushroom

1/2 cup cherry tomatoes halved (I used quartered regular tomatoes)

Tofu cubes (optional; I did not add any)

1/2 cup coconut milk (I used thin one)

3-4 tbsp fish sauce (optional)

2-3 tbsp soy sauce (increase to 3-4 tbsp if not using fish sauce)

1 tsp brown sugar

3-4 fresh green/red chilli cut diagonally

Salt to taste (remember the sauce and the store bought stock, if using, will already have salt)

Few coriander and basil leaves for garnishing and flavor

Direction

Put the stock in a soup pot and add the minced lemongrass, julienned galangal, lime leaves, garlic, chillies, and shallots and bring it to a boil for 3-5 minutes till a wonderful aroma arises. Now simmer and add the mushrooms. Cover and cook till tender. Now add the tomatoes and broccoli (or any other veggie) and cook till the broccoli is still a bit crunchy but done. Now remove from heat and add the coconut milk, lime juice, fish sauce, soy sauce, and sugar and put it back on flame. Keep it on a low flame and stir until well combined. Check the seasoning and adjust accirdingly for a spicy tangy flavor. Remove from heat and garnish with fresh coriander and basil and serve hot!! 

Cranberry-Orange Wholewheat Oatmeal and Wheat Germ Muffins

Just as weekend means indulgence, the week means restriction at my household. Restriction not in terms of food or taste but in terms of bad calories and unhealthy food. While you can manage to restrict your diet during the three main meals, the mid-mornings and tea-times are the hardest to resist and that is where the trick to healthy eating lies. I bake a healthy munch on every week to help me get rid of my cravings as well as keep a watch on the calorie intake and nutrition level. When on a restricted diet, you are most likely prone to miss out on essential nutrients (especially for a non-fruit eater like me), and bakes such as these help me fill up the gap. Try these muffins if you like to bite into a little something with your cuppa and enjoy it guilt-free. 

Ingredients

1/2 cup raw wheat germ

1/2 cup oatmeal, lightly roasted and ground

1 cup wholewheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup dried cranberries

3/4 tsp mixed spice (you can use a mix of ground cinnamon and nutmeg; I used storebought mixed spice)

3/4 cup packed brown sugar

2 eggs

1/2 cup orange juice (I used canned)

1/4 cup extra light olive oil (you can use canola oil as well)

1 tsp grated orange rind (I used  yellow lemon rind as I did not have fresh oranges at hand)

Direction

Mix the flour, oatmeal, wheat germ, baking powder, baking soda, salt, and mixed spice and keep aside. 

In another bowl, whip the sugar, oil, orange juice, eggs, and lemon/orange rind till smooth. Fold in the flour mixture until just combined. The batter will not be runny but slightly lumpy. 

Pre-heat the oven at 175 degree celsius. Line a 12-hole muffin tray with paper liners and drop a spoon full of the batter till about 3/4th of the cup. Even out the top and continue for the rest of the batter. Bake in the pre-heated oven for 20-25 minutes till a toothpick inserted comes out clean and the top is nicely golden. If the top browns faster than the muffin being baked, lower the temperature to 160 degrees to avoid burning. Remove from oven when done and let it cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before storing it in air tight containers. Re-heat the muffins for 10 secs in the microwave before serving for best results. 

Long Beans Chorchori (Borboti Chorchori)

Veggies and me do not go a long way, really. On any regular day, you will hardly find any veggies in my pantry unless I have some dish in mind. However, these days with my Father-in-Law visiting us, my pantry is loaded with veggies and being done with all the simple quick stir fries, I need to now think of something more detailed yet easy to keep the menu rolling. Today's recipe can be done with a variety of veggies which you have been cooking otherwise in the same old stir-fry way. Apart from the beans, you can use spinach , pumpkin , raw papaya, raw banana, brinjal, squash, flaf beans, ridge gourd, bitter gourd, etc., etc.. The possibilities are endless. :)

Ingredients

1 bundle long beans and/or any veggie as suggested above

1 big potato

1 medium onion chopped

1/2 tsp onion seeds or kalonji

1 tbsp mustard seeds soaked for 1/2 hour

1" piece ginger

2-3 green chillies

1/2 tsp turmeric powder

1 tsp coriander powder

1// tsp sugar

Salt to taste

2 tsp mustard oil

Fresh coriander for garnish

Direction

Wash and cut the beans in 2" pieces. Keep aside. Cut the potato into long strips just like french fries. Keep aside. 

Make a paste with the mustard seeds , ginger and green chillies and s dash of water. Keep aside. 

Heat oil in a pan and crackle the onion seeds. Add the chopped onions and fry till slightly golden. Now add the beans and potato and stir. Add the dry spices along with sugar and salt. Mix and cook on a low flame till almost done and beans and potato are slightly golden. Now add the paste and 1/3 cup water and stir well. Cover and cook on a low flame for 5-10 minutes till the gravy sticks on to the veggies but not burnt or sticking to the pan. There should not be any liquid gravy. If there is, dry it out. Garnish with fresh coriander and serve hot with steamed rice. 

Grilled Chicken Avocado Sandwich

You really need to exercise your mind, apart from your body, to think of new and innovative ways to feed your family healthy food. We all love chicken sandwiches, don't we? Especially, when it is laden with a yummy creamy spread which leaves you licking your fingers!! Well, when on a controlled diet, you are ought to forget the creamy part. But not anymore! This sandwich spread is sure to delight you and fill in for all your creamy cravings with the very healthy and nutritious Avocados. Try this sandwich for your friends and family and give them the taste of good health. 

Ingredients

4-5 brown bread slices (or as per your choice and qty of bread)

300 gms chicken mince (I made some extra filling for later use)

1 medium onion sliced

1 medium tomato chopped

2-3 pods garlic chopped

2 avocados

2-3 sprigs of fresh coriander

2-3 green chillies (or as per taste)

Salt and pepper to taste

Direction

Start with boiling the mince. Wash and drain the chicken mince in a colander and put it in a pressure cooker. Add the onions, tomatoes, and garlic. Do not add any additional water as the chicken will release its own juices. Also, no salt. Pressure cook the mince for 2-3 whistles or until done.  Let it cool completely.

Next, prepare the avocado base. Scoop out the avocado flesh and place it in the blender. Add the coriander, green chillies, and salt and pepper and whiz to a smooth paste. Adjust the seasoning accordingly. Remember not to add too much salt as this is just a part of the sandwich spread. Transfer to an air tight jar and keep aside. 

Now,  the chicken mince is cooled completely. Check if there is an excess of water floating in the cooker. If so, with a slotted spoon, spoon out the chicken and other ingredients and reserve the liquid to be used for some other curries in your kitchen. With the help of a hand blender, whiz the chicken mince a few times to get a smooth paste. Keep aside. I made of mistake of not separating the chicken from the water and so had to use a colander later to drain the excess liquid. I have not yet added any salt to the chicken as I wanted to keep it as a base for some patties or tikkis later on. 

Now, time to make the sandwich spread. 

Take equal amounts of the chicken mix and the avocado dip and mix well. Add salt and pepper and any other herb or seasoning as per your choice. I added some finely chopped capsicum. 

Now take the bread slices and spread some tomato ketchup on each slice. You can choose to put butter too. Take scoops of the chicken avocado mix and spread it out evenly. 

Cover it up with the other slice and grill. Serve hot!! Enjoy :)

Bread Dhokla

My health and fitness mantra is going quite strong in my household and results are now slowly showing up for both me and my hubby. I realized all you need to eat and stay fit and healthy is a little self motivation, among other things, and determination to achieve a certain goal. That said, you should not start by setting impossible targets for yourself which, later when not achieved, turn into more of a demotivation than inspiration. Give your body some time, love it, pamper it at times, and most importantly do not reprimand it or over stress it to achieve that goal. Go slow, go steady and success will surely be yours!!

Today's recipe serves as a wonderful tea time snack and is inspired by the famous Gujrati Dhokla. Although no besan is used in this recipe, the dish gets its name for the typical dhokla shape. It is extremely easy to make and equally delicious and healthy to eat. 

 

Ingredients

4-6 slices of bread, edges cut (I used wholemeal brown bread)

1 cup yogurt whipped (preferably non sour)

1/2" ginger finely grated

1 green chilly finely chopped

1/2 tsp cumin powder (preferably freshly roasted and ground)

1/2 tsp chilli powder (optional)

1 tsp finely chopped coriander

Salt to taste

1/4-1/2 tsp sugar (optional; use if you like a sweet and spicy dhokla and if your yogurt is too sour)

For the tempering

1 tsp mustard seeds

1 tsp oil

1 tsp turmeric powder 

Few curry leaves

Direction

Take the bread pieces together, edges removed, and cut them uniformly into four squares. 

Whip the yogurt  and mix all ingredients till smooth. Now take individual bread squares, quickly dip in the yogurt mixture and take it out, ensuring that it has been coated well on all sides. Now take another square, repeat the process and place it on the already dipped bread square. You can make a tower of either three or four dipped and sandwiched bread squares. Make sure that the squares that were originally cut together are sandwiched together. This will ensure uniform edges. (Sorry could not take a picture here as the hands were dirty). 

Meanwhile, heat oil in a frying pan and splutter the mustard seeds and curry leaves. Add the turmeric and mix. Now gently slide in the sandwiched bread squares and lower the flame to medium low. You can add 2-3 bread square towers at a time. Putting too many at a time may however result in disintegration while flipping. Once it is done on one side, flip and toast on the other sides till all the sides are well toasted and sealed. Keep a close eye on the flame as the bread will tend to get burnt easily. Carefully transfer the toasted bread squares into a serving plate. If you have any more towers left untoasted, add a little bit more of the tempering and repeat the process. Serve hot with green chutney or with an additional tempering of mustard seeds and curry leaves on top. Enjoy your tea time!!

Sugarfree Wholewheat Carrot and Apricot Cake

Blogging has taken a backseat these days primarily due to my strict diet and exercise regime. While I am still cooking up a few delicacies once in a while, jotting them down takes an effort these days as I am too tired by afternoon and need to take some rest before I go for my next round of exercise in the evening. This cake that I made over the weekend is a wonderful companion with your tea/coffee and also as an anytime bite. It is wholewheat, packed with the goodness of carrots and apricots, made with extra light olive oil, and no sugar too!! Now, isn't it the best way to get back to a healthy routine after all that Diwali binging?

Ingredients

2 cups wholewheat flour

1 tsp baking powder

1 1/2 tsp baking soda

2 tsp mixed spice or ground cinnamon (whichever is available)

1 tsp salt

4 eggs

3/4 cup honey

3/4 cup oil (I used extra light olive oil)

2 cups grated carrots 

1 cup chopped dry apricots (you can use pineapple chunks as well)

1/2 cup chopped walnuts

Direction

Mix and sift the dry ingredients together and keep aside. 

In a bowl, beat the eggs, honey, and oil together till smooth. Add the flour mixture  in two batches and beat till smooth. Now fold in the carrots, apricots/pineapple, and walnuts one at a time and mix well. 

Pre-heat the oven at 180 degree celsius and line a 23 cm square baking dish with parchment paper. Pour the batter into the prepared pan and spread it out evenly. Tap the bottom a couple of times to prevent air bubbles. 

Bake in the pre-heated oven for 25-30 minutes or until the top is golden and a toothpick inserted comes out clean. If the top browns faster and the cake not yet done, tent the top loosely with an aluminium foil to avoid burning of the top. 

Remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing. You can serve it with some apricot/pineapple preserve on the top to make it more delicious. Enjoy your guilt free indulgence!!

Wholewheat Mathri in the Air Fryer

It has been a hectic Diwali this year. Not because I was busy making sweets and snacks, but because I was busy in putting up the artifacts that I got from India on the walls, getting pictures framed, putting up lights, and most importantly maintaining a strict diet and exercise regime!! My air fryer has been particularly helpful in keeping my weighing scale ticking to the left. Though I did not make any elaborate snacks and sweets especially for Diwali, I did make these super awesome and healthy wholewheat mathris in the air fryer and some Gulab Jamuns (not air fried though) for friends over dinner. The mathris are such a help to satiate my chaat cravings anytime in the day and I am sure my next batch will be done pretty soon as this one's not going to last long! So here's wishing you all a Happy and Healthy Diwali... Stay blessed!!

Ingredients

1 cup wholewheat flour

1/2 cup semolina

1/2 cup all purpose flour/maida

1-2 tbsp ghee/oil (I used ghee just for diwali; you can use oil)

1 tsp ajwain/carrom seeds

2 tsp chaat masala (optional)

1 tsp salt

Water at room temperature to knead

Direction

Take the flours and semolina in a big bowl and add the spices. Now add the ghee/oil and rub it on the flour with your hands till it resembles bread crumbs. 

Now slowly add the water little at a time to form a smooth and firm dough. The dough should not be sticky or too soft which will make it difficult to roll later.

Let the dough rest for 5-10 minutes. Pre-heat the Air Fryer at 200 degree celsius for 5 minutes. Do not forget to line the basket with an aluminium foil. Pinch out tennis ball sized balls from the dough and roll out a medium thickness circle but uniform from all sides. Make pricks with a fork all over the circle. Take a round biscuit cutter or cap of a jar and cut out as many circles as you can from that big circle. 

Remove the extra cut edges and put it back with the dough. Keep the cut small circles aside and continue with the rest of the dough. 

Once the Air Fryer is ready, grease the small circles with ghee (optional; I have made them greased and non-greased as well) and place as many circles in the basket as possible without any overlapping. I have made around 12-14 mathris in a single batch. Cook the mathris at 200 degrees for 10 minutes on one side or until golden. Flip and then cook for an additional 5 minutes. Take care not to burn them but only bake till golden. If they still feel soft to touch, cook for an additional 2-3 minutes while reducing the temperature to about 160-180 degrees. Remove from the fryer and let them cool before transferring to air tight jars. 

Enjoy these healthy yummy crunchy mathris for chaat or while having your tea/coffee or anyway you like!!

Soya Nuggets and Paneer Curry

My Air Fryer love is on a full mode and everything and anything that I am doing in the kitchen these days, has to involve the air fryer someway or the other. Apart from the regular chicken grilling and obvious frying, I have also been using it for frying curry ingredients which otherwise would have been sautéed in oil before adding to the curry. This not only saves me time in the kitchen while cooking but also helps me cut down on some extra calories. Today's dish is prepared with just 2 tsp oil and tastes wonderful with some hot phulkas and pickle. With my twice daily exercise regime and my strict controlled diet I have managed to loose 2 kgs so far and I really hope to achieve my target of losing 6 more kgs by December. Such is the effect of having this air fryer as well as that Appe Pan. You enjoy tasty healthy food while still restricting the calories!! Over to the recipe now...

Ingredients

1 cup soya nuggets

100 gms paneer chunks

2 medium onions cut into squares

1 small capsicum cut into squares

1 small tomato and 1 small onion made into a paste with 1 each of cinnamon, cardamom, and clove

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tbsp kasuri methi crushed

2 tsp honey

Fresh coriander leaves for garnishing

2 tsp oil

Salt to taste 

For the marinade

1/4 cup whipped yogurt

1 1/2 tsp garlic paste

1 1/2 tsp ginger paste

2 tsp spice mix (dry roast 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, 2 dried red chillies, 2 black cardamoms and make a fine powder)

Salt to taste

Note: Instead of the spice mix, you can use tandoori masala, chicken masala or any similar masala as well. Also, this spice mix is a wonderful addition to any stir fry or other curries that you make on a regular day. 

Direction

Soak the soya nuggets in water and bring it to a boil. The nuggets would double in size and become soft and spongy. Drain the water and squeeze out the excess liquid. Meanwhile, prepare the marinade by mixing all ingredients listed under it. Drop the squeezed soy nuggets into the marinade. Add the paneer chunks as well and mix everything well. Cover and keep aside for 1-2 hours. 

If using the air fryer, line it with an aluminum foil and fry the nuggets followed by the paneer chunks for 10 minutes each at 200 degree celsius while shaking it once in between. Remove and keep aside. 

If not using the air fryer, heat a little oil and fry the soya nuggets and the paneer chunks till slightly golden. Remove from heat and keep aside. Do not discard the marinade. 

Heat 2 tsp oil in the same pan and fry the squared onions till pink. Add the capsicum and fry for 3-5 minutes followed by the tomato onion paste. Add the rest of the spices including salt except the kasuri methi and continue stirring till oil separates. Now add the leftover marinade (if any; I did not have any) and the fried nuggets and paneer and mix well. Add 1/2 cup warm water and cover and cook on a medium flame till gravy thickens a bit. Add kasuri methi, honey and any additional salt if needed. Garnish with fresh coriander and remove from heat. Serve hot.