RAW VEGAN BROWNIES

INGREDIENTS (Recipe Source: MyNewRoots)

1cup Walnuts
1 1/2 cups Dates (soft dark brown ones, preferably Mejdool dates)
1/2 cup cacao
1/2 cup almonds (roughly chopped)
A pinch of salt

METHOD
1. Ground walnuts finely in a food processor or mixie.

2. Add in cocoa and salt. Pulse until well combined.

3. Add dates and combine just until you feel that it's combined enough to stick together when pressed slightly. Add more dates if required to achieve this consistency.

4.Transfer the mixture into a bowl and add the chopped almonds.

5.Mix well and put the mixture onto a brownie pan or cake tin or any mold. Press it down with the back of a spoon until levelled out. Refrigerate for 1 or 2 hours, just so that you get to cut out neat slices without crumbs. Store in an air-tight container (if you've got any left to store!)

FRUITS SALAD (Quick,Easy and real yummy!)

A super-easy dessert that never fails with guests

INGREDIENTS

A medium sized bowl of fruits of your choice (chopped into bite-size)

1/4 cup of table cream (Nestle / Amul cream)

Honey (to taste)

METHOD

1.Mix cream along with honey well and add it to your bowl of fruits . Mix well making sure you coat the fruits with this absolutely delicious honey + cream dressing.

Note:We used bananas,dates,water melon,apple and oranges

INSTANT COLD COFFEE

Serves 2
INGREDIENTS

Milk-1 1/2 cups
Instant coffee powder-1 tsp.
Sugar-3 tsp.
Vanilla Ice cream-1 scoop
Chocolate grated-1 piece(optional)

METHOD

Blend all the above ingredients in a blender for a few seconds till well blended and a foam appears on top. Serve in glasses and pile the foam over the cold coffee with a spoon and grate chocolate piece over it. Alternately, you can serve topped with whipped cream and grated chocolate on top.Enjoy!!!

MICROWAVE CHEESECAKE IN A CUP (SINGLE SERVING)

INGREDIENTS

2 1/4 tbsp Cream Cheese
2 tbsp sour cream (Can be substituted for greek yogurt/labneh/plain yogurt)
2 tbsp powdered sugar
Half of a pre-beaten egg

METHOD

1.Whisk together cream cheese and sour cream.

2.Add powdered sugar.

3.Whisk till you get a smooth and lump free batter.

4.Add half of a beaten egg to batter and whisk well.

5.Pour into a microwave safe cup/mug/ramekin/bowl and microwave for 1 minute. Continue microwaving in 30 second bursts until the batter has firmed up around the edges and is a bit wobbly around the center.

6.Refigerate for an hour or two just to firm it up. But if you don't have the patience,just cool to room temperature and dig in!

NOTES

1.You could easily modify this recipe according to your taste by either swirling in some melted chocolate or adding a generous squeeze of lemon before microwaving.

2.For a traditional cheesecake taste,you could smash up 2-3 digestive bisuits/graham crackers as s crumb topping.

3.Ensure the cheesecakes have been well covered and chilled for a minimum of two hours if serving for guests. You could cool to room temperature before serving

4.For a lighter version ,you could use the following ingredients: 2 egg whites, 2 tbsp of fine brown sugar, 2 tbsp low fat cream cheese and low fat sour cream.

QUICK FIX DONUTS

INGREDIENTS


Curd/Yogurt-6 tblsp.
Veg. shortening/Dalda-2 tblsp.
Sugar-1/2 cup
Egg-1
Vanilla essence-1 tsp.
All-purpose flour/Maida-2 cups
Baking soda-1/2 tsp.
Salt-1/4 tsp.
Nutmeg powder-1/2 tsp.(optional)
Oil for frying-1/4 cup
Icing sugar-for dusting

METHOD

1.In a medium bowl, cream together shortening and sugar until smooth. Add egg and vanilla essence and beat until smooth.

2.Sift together flour, baking soda, salt and nutmeg powder.

3.Stir into thesugar mixture alternating with the yougurt till dough starts to form shape.

4.Roll dough out on a floured surface until it is about 1/3 inch thick. Cut into doughnuts using a glass and bottle cap or doughnut cutter.Let it rest for 10 minutes

5.Heat oil in a deep kadai until quite hot. Fry doughnuts in the hot oil until golden in colour turning over once and drain on kitchen tissues.Makes about 16-18 doughnuts.

6.After it cools down, dust with icing sugar or powdered sugar or drizzle melted chocolate over.Enjoy delicious doughnuts made in a jiffy!!!

NOTES

1.Instead of yogurt, you can stir vinegar into milk and let it rest for 15 minutes until thick.

2.You can use cinnamon powder instead of nutmeg powder.

3.Normally, doughnuts are made with yeast and the entire process takes about minimum 2 hours. This is made with baking soda and takes just 30 minutes of your time.

MOIST BANANA CAKE

INGREDIENTS

3/4 cup All purpose flour
1 egg
1/4 cup oil (any vegetable oil)
1 ripe banana (preferably an over ripe one)
4 tbsp sour cream(Can be substituted with thick yoghurt or buttermilk)
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla essence

METHOD


1. Preheat oven to 180 degree C/350 degree F. Grease and flour a 9" cake pan.

2.Whisk together flour,baking soda,baking powder and salt in a small bowl and keep it aside.

3.Mash the bananas in a bowl using a fork . Add egg and sugar to the banana pulp and mix with hand beater for a minute.

4.Add oil and beat on low speed for 3-4 min. Add vanilla essence and sour cream,fold it in using a wooden spoon or spatula.

6. Fold in the dry ingredients kept apart in step 2. Be careful not to mix too much. Mix only until well combined.

7.Spread batter evenly in prepared pan and pop it into the oven. Bake for 35 - 40 min or until golden brown and toothpick inserted in center comes out clean.

8.Place a paper doily (or a paper cut-out in your favourite pattern) on the cake and sprinkle powdered sugar on top,lift the doily off carefully  to decorate, or hop onto Edible Garden for cream cheese frosting.

SOURCE: Nag's Edible Garden
NOTES
1. Using an over ripe banana makes it easier to mash into a pulp,but sometimes it tastes too sweet so adjust the amount of sugar according to the sweetness of your banana.

Verdict: Gorgeously moist and has just the right amount of banana flavour!

SAVOURY SEMOLINA CAKE

INGREDIENTS

1 cup Semolina(Roasted/unroasted)
1 cup Yoghurt
1/2 -3/4 cup Water
1/2 cup Peas
1 Carrot grated
1 tsp crushed/grated ginger
1/4 tsp turmeric powder(optional)
1/2 tsp red chilli powder(optional)
1 tsp Red chilli flakes
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp baking soda(Soda bicarbonate)
Sesame seeds-a handful(Optional)
Salt to taste
Oil

METHOD

1.Grease and flour a loaf tin,preheat your oven to 200 degree C/395 degree F.

2.Mix semolina, carrots, peas, ginger, turmeric powder, red chilli powder and salt in a bowl. Add water and yoghurt,mix well with a wooden spoon(If your yoghurt is really thick, add 3/4 cup of water,if not 1/2 cup of water would be enough).

3.Heat oil in a pan and pop mustard seeds in it, once the mustard seeds have popped add in cumin seeds immediately. Once the cumin starts giving out its aroma,remove pan from heat and stir it into the batter prepared in step-2. 

4.Stir in baking soda and immediately pour into your greased loaf tin and smooth out the batter. Sprinkle sesame seeds generously on top of the smoothed out batter.

5.Pop it into your oven and bake for 35-40 minutes or until the top turns golden brown. 

 NOTES

Recipe Source : Anjum Anand's Indian Cooking Made Easy Video-Savoury Semolina Cake

* I baked this cake twice and I added the turmeric & red chilli powder the second time just to add more colour as my first cake appeared quite pale.

*Use a smaller loaf tin and maybe 1/2 tsp of baking powder as well for a taller loaf.

This cake is not just a healthy tea time snack, its the easiest way to sneak in vegetables for your kids and family. It's a highly adaptive recipe as well, you could add in onions or other veggies of your choice. This cake is best served warm along with pickle/chutney of your choice.

EASY MANGO MOUSSE

Serves 4
INGREDIENTS

Mango puree-1 cup(2 mangoes)
Milk-1 cup
Cream-1 cup
Gelatine-10 gms(2tsp.)
Water-4 tblsp.
Sugar-3-5tblsp.
Lemon juice-2 tsp.

METHOD

1.Blend together Mango puree, sugar, lemon,milk and cream on low speed till well blended.

2.Double boil gelatine with 4tblsp. water till well dissolved and let it cool slightly.Then add the gelatine into mango mixture.

3.Pour into into individual dishes and refreigerate for a minimum of 2 hours. Serve chilled and enjoy a light but yet delicious dessert.

Notes:
1.You can use fresh cream/nestle cream or whipping cream. Whipping cream will have a lighter texture.
2.Alphonso mangoes works best for this. If using any other mango while making puree strain it through a sieve and then use.