LEAF STEAMED FLAT CAKES (ILA ADA)

INGREDIENTS

For adas(flat cakes)
Whole wheat flour-1 cup
Water- more than 1/2 cup
Salt-a pinch
Honey(optional)-1 tblsp.

For filling
Coconut grated-3/4 cup
Jaggery grated-1/4-1/2 cup
Cardamom powder-1/2 tsp.
Bay leaf-as required
Steamer

METHOD

1.Make adas by combining ww flour, water, salt and honey(only add if you want adas cover to be sweet). The dough should be sticky and gooey.

2.Make the filling by heating coconut, grated jaggery and cardamom powder in a frying pan until well combined.

3.Spread the sticky dough a bit thin on to the leaf and make it even with your fingers. Wet fingers with water to avoid sticking. Place the filling in between and cover with another leaf also covered thinly with the dough. Alternatively, you can also just fold the leaf and press ends for it to stick.
Make sure to seal sides with excess dough that comes while pressing or take a bit of dough and cover evenly with fingers.

4.Put in the steamer for 10-15 minutes. Then, put out the flame and wait for another 5-10 minutes before taking it out on a plate to open the leaf shaped flat cakes/adas. Enjoy!

ADDITIONAL NOTES:

1.You can use banana leaf, baking paper or greased aluminium foil if you do not get bay leaf. The bay leaf gives a wonderful aroma after steaming and also the adas has a hint of cinnamon flavour.

2.Intead of whole wheat flour, you can use rice powder (traditional way) or ragi for the flat cakes/adas. For rice adas, add boiling hot water to the rice powder and make a loose dough. For ragi adas. boil water like for pathiris and add ragi powder and make a slightly loose dough.

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

HEALTHY BANANA BREAD (TOTALLY GUILT-FREE)

If your looking for an oil-free,sugar-free and scrumptious banana bread , don't look any further. Just preheat your oven, prepare your pan and bake away!

INGREDIENTS (Recipe Source : Foodloveeat)

2 cups Whole-wheat flour/Atta

2 cups mashed Banana (preferably overripe)

1/4 cup roughly chopped Dates

1 tsp Baking powder

1/2 tsp Baking soda

A pinch of salt

2 Eggs (or 2 tbsp flax seed powder + 6 tbsp water)

Sesame seeds (enough to sprinkle on top)

METHOD

1.Grease and flour a loaf tin and pre-heat your oven at 150 degree C/300 degree F

2.Mash bananas with a fork, its okay if you've got tiny lumps here and there. They actually enhance the loaf's taste because you'll have tiny pieces of caramelized banana here and there to bite into.

3.Add eggs to the mashed banana and whisk well with a balloon whisk or a fork. (If your using flax seed powder,mix it with water and leave it aside for a while until it turns gooey. Then add it to the mashed banana.)

4.Mix whole-wheat flour with salt, baking soda and baking powder with a balloon whisk/fork. Add chopped up dates and mix well.

5.Add the mashed banana+ egg  (or flax seed) mixture to the dry ingredients and mix just until combined. You may find the batter too dry and hard  to mix,but it's fine. Just be careful not to over do the mixing part.

6.Fill the greased loaf pan with the batter and sprinkle sesame seeds on top of the batter.

7.Bake for 50-60 minutes or until a skewer/toothpick inserted in the center comes out clean. Cool the loaf and   enjoy slices of your healthy ,scrumptious banana bread.

still warm,just out of the oven

VERDICT: Naturally sweet, right banana flavour, somewhere between dense and light because we used eggs instead of flax seeds - - - you'll probably get a denser loaf if you opt for flax seeds,but still yummy!

FUN RAVA IDLI

INGREDIENTS
Rava/Semolina-1 cup
Yogurt/curd-6-8 tblsp.
Baking powder-1 1/2 tsp.
Salt-to taste
Carrot puree-2 tblsp.
Spinach paste-1-2 tblsp.
Vegetables-Carrot, peas, tomato etc.

METHOD

1.Add little water to yogurt and beat well till there are no lumps left. Add this yogurt solution to semolina/rava and make a batter whith is neither too thick nor too thin adding more water if required.(don't add much water,add puree later on)

2.Add salt and baking powder and mix till well combined and divide in 3 seperate bowls with 1 bowl having 2/3 and the other 2 having 1/3 of the batter i.e. 1 bowl should have more batter than the other two.

3.With the bowl having more batter(2/3), add 2 more tblsp. of yogurt and mix well.

4.Add the spinach puree and carrot puree to the other two bowls till you get the desired colour and mix well. Make sure all the batters are of same consistency.

5.Cut veggies very finely in desired shapes and forms and place them in the greased idli mould. I made a smiley, soccer ball and star shape, be creative and use what your kids love. And pour the yogurt batter(plain coloured over them) and place them in the idli stand and then prepapare the tricolour idli.

6.Pour 1/2 tsp. of batter side by side from each batter i.e. plain, spinach(green) and carrot(orange) batter till you get the tricolour effect and keep dong it in the rest of the idli moulds untill all the batter is over. Alternatively, you can make 3 colours seperately and join them with a toothpick.

7.Put the idli mould on the stand and put it in an idli steamer already with water boiling in it.Place a tight lid and steam for about 15 minutes.

8.Wait for 5-10 minutes after switching off flame, before lifting the lid as it would be easier to get the idlis out of their mould this way. Wet spoon and scoop out the idlis.

Serve hot with tomato ketchup or green chutney. Your kidz will absolutely adore your creation. Share your ideas and photos too.

ADDITIONAL TIPS

1.Other natural colours that you can use is purple from beetroot(steam and puree), pinkish-red from tomato puree, yellow colour from turmeric(but idnt knw about how it would taste), yellowish-orange from saffron(soak in milk).

2.Make sure that your batter is not too thick otherwise you will have hard rava idlis.

3.You can do this with the normal idli batter, the one with raw rice and urad dal.

CHOCO - BEETROOT BROWNIES

INGREDIENTS (Makes 16 pieces)

Beetroot-2 large
Butter-1/2 cup(1 stick)
Sugar-1 cup
Vanilla essence-2 tsp.
Eggs-2
All purpose flour-1/2 cup
Cocoa powder-1/4 cup+2 tblsp.
Instant coffee powder-1 tblsp.
Dark chocolate cut finely-1/2 cup(optional)

METHOD

1.Preheat oven to 350 F/gasmark  4.Wash, peel and chop beetroot into cubes. Steam them till they are tender when pricked with a fork.(10mins). Puree until smooth, makes about 1 cup.

2.Whisk together sugar and butter in a bowl till smooth.

3.Add vanilla essence and then whisk in eggs one at a time until well incorporated.


4.Stir in beetroot puree and mix till well blended and whole mixture takes a beautiful dark pink shade.

5.In another bowl, mix/whisk together flour,cocoa powder and instant coffee powder.

6.Fold the flour mixture into the beetroot mixture until well combined. Stir in small pieces of dark chocolate.

7.Pour into a greased 9 inch baking dish and bake for 30 minutes or until toothpick inserted comes out clean.

8.Cool and cut into squares. 

ADDITIONAL NOTES

1.You can replace 1/2 butter with oil i.e. use 1/4 cup butter(1/2 stick) and 1/4 cup oil.

2.Brown sugar maybe used or 1/2 of white and brown sugar.

3.4egg whites can be substituted for 2 whole eggs.

4.Walnuts can be used in place of dark choccolate. If using chocolate chips, use the small ones otherwise it will sink to the bottom and burn.

P.S.-These brownies are really moist and tastes chocolatey. There is no overpowering taste of beetroot at all,although the batter might taste so. Try it and let us know how it turns out for you.

WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

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.

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.

WHOLE WHEAT MANGO BREAD

INGREDIENTS

Whole wheat flour-1 1/4 cup
All purpose flour-3/4 cup
Baking soda-1 tsp.
Salt-1/2 tsp.
Cinnamon powder-1/4 tsp.
Sugar- 1/2 cup
Coconut grated-1/4 cup
Cashew nuts-10-12
Raisins-8-10(optional)
Mango puree-1 cup(2-3 mangoes)
Egg-1 (beaten)
Coconut oil/melted butter-2 tblsp.
Yogurt-1/3 cup

METHOD

1.Preheat oven to 325 degree F/gas mark 3 and grease 9*5 inch loaf pan.Puree mangoes in a blender till smooth.

2.Combine/ whisk together ww flour, ap flour, baking soda, salt,sugar and cinnamon powder(dry ingredients) in a large bowl. Add cashewnuts, raisins and grated coconut and mix well.

3.In another bowl, whisk together mango puree, egg, yogurt and coconut oil(wetingredients).

4.Pour the wet mixture into the dry mixture and stir until well combined.

5.Pour into loaf pan and bake @ 325 F for 45-55 minutes or until a toothpick inserted comes clean.Cool for 10 minutes.

6.Remove from loaf pan and cool completely before slicing bread.

NOTES

1.Instead of cashew nuts, you can use walnuts, pecans or nuts of your choice.

2.Baking time varies from oven to oven. It took about an hour in our oven, always do tooth pick test.