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Friday, January 22, 2016

Ragi Muffins




Finger millet has been cultivated in Africa and India for thousands of years and today, with millets making a comeback when it comes to healthy eating, it’s time to look at how this health food can be used in various ways. This is a simple recipe and makes for a great breakfast or tea time snack.

Here’s what you need:
2 eggs
I cup ragi flour
½ cup butter
½ cup milk
1 level teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
½ cup grated carrots
½ cup grated apple


Beat the eggs, add the butter, salt, sugar, baking powder and ragi flour and mix, add the milk and stir, then mix in the grated carrot and apple. Let stand for 10 minutes while you preheat the oven to 200 degrees C. Grease the muffin pans with butter or oil and spoon in the mixture. Bake for 15 minutes.

Friday, March 14, 2014

Frozen Yoghurt Ice-Cream




250 g strawberries
1 large cup sugar
1 egg white
400 g yoghurt (I use Danone dahi)


Freeze the strawberries. Grind the sugar in a blender/mixer. Put in the strawberries and blend. Add the egg white and beat everything for a few minutes. Add the yoghurt/dahi and blend. 
Freeze. 
Enjoy.

You can use mangoes, mango puree, kiwi, watermelon or any fruit you like. Just make sure you freeze the fruit before you grind it.


This recipe is a variation of Matt Preston’s Easy Ice-Cream on Master Chef. He used cream in his recipe. I substituted it with yoghurt/dahi.

Monday, November 4, 2013

Veggie Dinner






I managed to lay my hands on some fennel – not very usual in India. So I decided to build dinner today around it. So there was fried fennel, roasted corn, grilled paneer (cottage cheese), capsicum and onion and a salad.

Fennel: Slice the fennel into fairly thick slices and boil in salted water till just soft. Drain, dip in beaten egg, roll in breadcrumbs and fry till golden. For the breadcrumbs, I ground fresh bread with cheese and some celery and a pinch of salt.

Corn: I roasted it on the stove and rubbed it with some lime juice, salt and chilli powder.

Grilled Stuff: Cut the capsicum, onion and paneer into large cubes and marinate in a mixture of yogurt, garlic, mint and olive oil for half an hour. Skewer and grill till done.

Salad: Tear up salad leaves, mix with cherry tomatoes and cucumber slices. I prefer to serve the dressing separate. I used vinegar, olive oil, honey, salt and chilli flakes.


Sunday, October 20, 2013

Cinnamon Rolls




The other day, a friend dropped in and mentioned her cinnamon buns recipe. Now my daughter just loves all things cinnamon so we couldn’t wait to try some rolls or buns. We made mini rolls – they’re so much easier to eat and best eaten warm from the oven.

2 cups flour
1 heaped teaspoon powdered sugar
Pinch of salt
2 teaspoons dried yeast
1 teaspoon sugar
½ cup mixture of milk and water
1 egg beaten
½ cup butter melted
Mixture of powdered sugar and cinnamon powder

For the glaze:
Melted butter, icing sugar and a little milk

Heat the milk and water mixture to a little more than lukewarm and add the sugar and yeast. Leave till it bubbles up. Make a well in the centre of the flour, add the beaten egg, powdered sugar, salt and the yeast mixture. If too dry, add a little milk and if too sticky, add a little flour. Knead well and keep covered till it doubles in size.
Roll out into a rectangular shape, around ¼” thick. Spread all over with the melted butter, sprinkle the cinnamon-sugar mix and roll up tightly. Cut into ½” discs and leave for over an hour till it doubles. You can heat the oven till warm, switch off and leave the rolls inside. Bake for 20 minutes to ½ an hour in a fairly hot oven till done.
When still warm, brush the butter-sugar-milk glaze over it.

Enjoy!

Thursday, October 3, 2013

Fish Dinner






It looks like the monsoon has come to an end and barring a few 'goodbye' thundershowers, it should be blue skies and sunny days ahead. And the fishman begins his rounds with such a wide variety of fish for sale! Though Pune is not by the sea, it is a few hours away so the fish we get is fresh. We were in a hurry to eat, so I apologise for the 'shaky' picture!

Fish - depending on the size, one or half a large slice per person. I used Surmai or Kingfish - any fleshy fish is fine. Marinate the fish for a few hours in a mixture of barbecue sauce, Worcestershire sauce, a chicken cube, salt, pepper and some red wine (optional). In a food processor/grinder, coarsely grind a couple of slices of bread, some basil leaves and a little bit of cheese. Dip the fish in the breadcrumbs and shallow fry in oil. (I use olive oil, any oil is fine.)

Potatoes - I boiled and peeled some baby potatoes and smothered them in mayonnaise.

Stir-fry Veggies - I chopped up carrots, beans, zucchini, cabbage and green capsicum and stir-fried them, adding salt,pepper and a dash of lime juice.

Salad - To a bunch of mixed salad leaves, I added a dressing of olive oil, honey, sugar, salt, vinegar and red chilly flakes.

Thursday, September 26, 2013

Lemon Curd Tart





My daughter and I were watching a cooking show on TV and she reminded me that we hadn’t made a lemon curd tart in a while. So we decided to make one for dessert. I pulled out my much-thumbed-through cookbook and it wasn’t too long before we had a tart ready.

For the pastry:
2 cups flour
I cup butter
1 tablespoon icing sugar
A pinch of sat
2 beaten eggs

Cut the butter into small bits and mix it into the flour till it resembles breadcrumbs. Add the icing sugar, and salt. Make a well in the centre and add the egg, a little at a time till the dough comes together. You might not need all the egg. Wrap the pastry dough in cling wrap and refrigerate for an hour. Then, roll it out between two sheets of cling wrap and line a pie dish. Blind bake till done.

For the lemon curd:
4 eggs, beaten
Juice of 2 large limes +zest of one
½ cup butter
1 ½ cups sugar

Mix all together and cook on a double boiler till it gets thick.

Fill the tart case with the lemon curd. Enjoy!


Sunday, September 1, 2013

Pasta with Greens






It’s the best comfort food there is and it makes a perfect accompaniment to your favourite show on TV. It’s so easy to make and it’s ready in a jiffy.


Boil your pasta in salted water and drain. Mix some olive oil through it. Blend together baby spinach or any greens (I use fresh greens from my garden), a tablespoon of pesto sauce, grated cheese, a soup cube, a dash of salt and pepper and a little milk. Once it is pureed fine, heat it up, take off the stove before it boils and stir in a bit of cream. Now mix in the pasta and enjoy!

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Shalini
I'm passionate about holistic healing and I love to read, write and cook.
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