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Special recipes for to cherish special moments

When it comes to cooking for special occasions, it’s a good idea to prepare ahead of time, giving you more time to spend with your family rather than dealing with the details of meal preparation. The most valuable gift you can give yourself when cooking for special occasions is the time required to enjoy the special occasion.

Chef Manish Mehrotra curates special recipes:

Almond Cinnamon Tart

Ingredients:

. Almond flake (1 cup)

. Monaco biscuit (150 gm)

. Cinnamon powder (2 gm)

. Fine sugar (200 gm)

. Fresh cream (200 ml)

. Unsalted butter (60 gm)

Method:

. Roast the almond flake in preheated oven at 180 degrees Celsius for 4 minutes or till golden in colour.

. For toffee sauce, caramelise sugar, add 40 gms of butter followed by cream and thoroughly mix it.

. For monaco crumble, crush biscuits and mix 20 gm of butter with it. spread this mixture in a 6inch mould and bake at 160 degrees Celsius for 10 min.

. In a bowl mix, roasted almond slivers and toffee sauce and pour this mix over biscuit crumble in the mould.

. Bake the mix set in mould in a preheated oven at 180 degrees Celsius for 15 min.

. Serve once done and demould the tart. Serve with vanilla bean ice cream.

Masala Almond Tabbouleh

Ingredients:

Couscous (1/2 cup)

. Boiling water (1 cup)

. Finely chopped, onion (1/2 cup)

. Finely chopped, tomato (1/2 cup)

. Finely chopped, parsley (1 cup)

. Finely chopped, mint (1/4 cup)

. Fresh pomegranate seeds (4 tbsp)

..Lemon Juice (2tbsp)

. Finely chopped, green chillies (1 tsp)

. Olive oil (2 tbsp)

. Toasted almond flakes (1/3 cup)

. Chaat masala (1 tsp)

. Salt (to taste)

Method:

. Bring water to a boil. Add salt to taste and couscous. Remove from heat and place lid. Keep aside for 15 to 20 minutes. Remove lid and use a fork to loosen the fluffy bulgur/couscous. Keep aside.

. In a bowl, add chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, green chillies, almonds, pomegranate seeds and chaat masala. Mix well.

. Add the couscous and mix. Serve immediately.


Recipes by Voltas Beko

Pea Pancake


Remember how mom would add peas to pancakes to help some veggies go down our systems? If yes, then this is the best recipe that you and your sibling can bond over while recollecting those good old days.

. Serves: 2-4 I Duration: 30 mins

Ingredients:

. 500 g peas and baby spinach

. 1/4 avocado

. 140 g corn flour

. 2 eggs

. Olive oil

. Tablespoons of water if needed

Steps:

. In a cooking pot with boiling water, cook the peas and spinach for 1 minute

Pour avocado, flour, eggs, olive oil and peas into a food processor. Mash and add water if needed to make a creamy batter.

. Add olive oil to a frying pan. Add a tablespoon of the batter. Fry over low heat until the batter browns, then flip it over to the other side.

. To make even healthier pancakes, you can take a large tray and spray some oil to the surface and place your pancakes on them.

. Microwave the chillas on high for 2 minutes. Repeat steps 2 and 3 to make 9 more chillas in 3 more batches. . The Voltas beko microwave has a large turntable that allows you to maximise your cooking space and make many chillas in no time!

Banana Coconut Milkshake

This milkshake was not only the best part of summer vacations spent together, but also how the siblings competed against each other to see who finished their milk first!

. Duration: 10 mins I Serves: Per person

Ingredients:

. 1 large banana

. 1 spoonful pure cocoa

.1 spoonful maple syrup

. 1 50 ml coconut milk

Steps:

. Place all the ingredients in a mixer

. Mix until the liquid is uniform

.Vary thickness by adding more or less coconut milk

. Once ready, store it in the Voltas Beko refrigerator with StoreFresh Technology to lock in the freshness

Fruit Ice Cream

One of the best memories with our siblings was doing things together- both productive and unproductive. This recipe will definitely remind you of the holidays when you both wanted to scream for Ice Cream.

Ingredients:

. Frozen banana

. Other fleshy fruit: Mango, strawberry, peach, blueberry

. Optional: yogurt, soy yogurt, whipped yogurt

. Toppings: shaved dark chocolate, dried fruits, grated coconut, sunflower seeds, fruit cubes

Steps:

. Cut fruit into cubes or slices, remove peel, stones, and seeds, and freeze them.

When ready to eat, pour banana slices into the food processor and whip until it has the consistency of ice cream.

Add the rest of the fruit and whip again. Cream should be at least 50% banana for good texture. And what is even more important in this recipe is to use freshest of fruits! Voltas Beko refrigerators now come with HarvestFresh that keeps the fruits and vegetables in their natural original environment long after it’s been harvested, preserving their vitamins and freshness for longer.

. Top with desired toppings.

. Prepare it when ready to eat it or 15 minutes before, at most, and keep in the freezer; otherwise, instead of a creamy texture it will be hard ice.

ALSO READ-Coffee recipes to celebrate friendship day

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Coffee recipes to celebrate friendship day

What better way to show your buddies how much you care than by whipping up some delectable coffee mocha recipes for their coffee-obsessed friends? With delicious coffee mocha drinks, you can make your friendship day get-togethers lively. Girish Chandra, Beverage Training Manager, Lavazza India, has provided some delectable coffee mocha recipes that you can enjoy while spending time with your friends…writes GIRISH CHANDRA

MOCHA

Ingredients

2 espressos 25/30 ml each

Foamed milk 160 ml (80% milk – 20% foam)

Hot chocolate 75 ml

Dark cocoa 0,1 g

Whipped cream 70 g (Optional)

Preparations

Prepare the espresso in a large glass

Add the hot chocolate

Dust with bitter cocoa

Complete by adding the foamed milk

Option: Pour less milk and complete with whipped cream

COFFEE VIENNESE

Ingredients

2 long espressos 90 ml (40/45 ml each)

Whipped cream 25 g

Dark Cocoa 2 tsp

Dark chocolate flakes preparations

Preparations

Prepare the espresso in a jug and add cocoa

Mix and steam

Pour it into the cup and top off with whipped cream

Decorate with choco flakes (Glass Size 160 ml)



HAZELNUT LATTE

Ingredients

2 espressos 25/30 ml each

Foamed milk 170 ml (80% milk – 20% foam)

Whipped cream 50 g

Nougat crumbs 14 g (10 g bottom of the glass and 4 g on top)

Caramel sauce 17 g (15 g bottom of the glass and 2 g on top)

Cup Size 60/160 ml

Preparations

Set 10 g of nougat and the caramel sauce in a large tumbler

Prepare the espresso and pour over

Add foamed milk and whipped cream

Decorate with extra crumbs and a drizzle of chocolate spread (Glass Size 350 ml)

CHOCOLATE


Ingredients

2 espressos 25/30 ml each

Foamed milk 170 ml (80% milk – 20% foam)

Whipped cream 50 g

Nut crumbs 1 g

Chocolate spread 30 g (+ drizzle)

Preparations

Decorate a large tumbler of chocolate spread

Prepare the espresso and pour over

Add foamed milk and whipped cream

Decorate with extra nut crumbs and a drizzle of chocolate spread

ICED MOCHA

Ingredients

2 espressos 60 ml (25/30 ml each)

Ice cubes 100 g

Cold chocolate 100 g

Chocolate sauce drizzle 2 g

Whipped cream 30 g

Preparations

Place the ice cubes in a large Lavazza Tumbler

Add the cold chocolate and 2 espressos

Stir gently

Complete with whipped cream and a drizzle of chocolate sauce (Glass Size 350 ml)

For cold chocolate: dilute 50% hot chocolate and 50% cold milk. Keep refrigerated for max 2 days.


CARAMEL ICED LATTE

Ingredients

Long espresso 40/45ml

Cold milk 120 g (80% milk – 20% foam)

Ice cubes 150 g

Caramel sauce 30 g

Preparations

Place the caramel sauce at the bottom of the glass

Fill the tumbler with ice cubes

Add the milk

Brew one long espresso and pour it on the top (Glass Size 350 ml)

(Girish Chandra is Beverage Training Manager, Lavazz)

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Chocolate Babka: Purely delicious fluffy bread

If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate through out.

It may seem like it is labour-intensive to make babka bread from scratch as making the swirls of chocolate may come off as challenging, but the process is surprisingly easy! There is no need to be intimidated by the long prep time, as most of it is just the dough rising in the fridge

Ingredients

  1. All purpose flour – 4 cups
  2. Yeast – 2 ¼ tsp
  3. Sugar – ½ cup
  4. Salt – ½ tsp
  5. Milk – ¾  cup
  6. Eggs – 4
  7. Butter – 113 gm

Chocolate filling

  1. Butter – 120 gm
  2. Semi sweet dark chocolate – 225 gm
  3. Powdered sugar – ½ cup
  4. Cream – ½ cup
  5. Cocoa powder – ½ cup
  6. Salt – a pinch
  7. Coffee – 2 tbsp

Sugar syrup

  1. Sugar – ½ cup
    1. Water – ½ cup

Method

  1. In a large mixing bowl preferably a stand mixer. Add the flour, sugar, yeast and salt. Mix it until well combined.
  2. To this mixture add in the milk, egg, butter. Mix everything nicely and knead the dough for at least 10 min until soft.
  3. Grease a bowl and keep the dough in it cover it with a cling film and let it rest in the refrigerator overnight.
  4. Next day first make the chocolate filling.
  5. In a medium sauce pan add the butter and cream then add the chopped chocolate let this melt. Keep the flame in the low medium. When the chocolate melts switch of the flame add the cocoa powder and the powdered sugar, coffee, and salt mix everything nicely with a whisk. Keep it in the refrigerator to cool
  6. Now take a dough from the fridge. Transfer it in a floured counter. Divide the dough into two equal pieces.
  7. With a rolling pin roll the one half of the dough into a rectangular shape. Spread a thin layer of chocolate mixture on the dough with a spatula.
  8. Roll the dough from one end in to a tight coil and pinch the end to seal.
  9. Using a knife cut the dough into half. Keep the dough parallel to each other with cut side facing up. Twist the half together and tuck the ends under, gently place the dough in a prepared loaf pan.
  1. Repeat the same process with the second half of the dough.
  2. Cover the loaf pan with cloth and keep it for proofing for an hour.
  3. After an hour bake this in preheated oven at 180 degrees for 35 to 40 min . Until golden brown.
  4. Combine the sugar and water in a pan . Bring it boil and simmer it until the sugar dissolves.
  5. Brush the sugar syrup on the loaf immediately when they come out of the oven.
  6. Serve hot.

                    ENJOY!

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Nourishing and easy to make Hung curd veg sandwich

Sandwiches as a snack has many fans. Most sandwiches are easy and quick enough to prepare. Also, there are many variations one can do in the stuffing. For hungry kids or even adults, these make a quick snack or brunch option.  We usually prefer to grill our sandwiches but you can have it in whatever way you’d like. I’ve particularly went down to hunt some brown bread for this recipe. It’s perfect for those times when you feel tired or a bit lazy to pack your child’s tiffin, since this is both nutritious and healthy. You can have these along with tea as a tea time snack or with some fries to add a little flavour. I prefer eating it just the way it is. Now, we shall look into the recipe.

INGREDIENTS

  1. Wheat bread slices – 8 to 10
  2. Hung curd-3/4 cup
  3. Carrot -1/4 cup (grated)
  4. Capsicum-1/4 cup (finely chopped)
  5. Cucumber-1/4 cup (finely chopped)
  6. Onion- 1 (finely chopped)
  7. Coriander leaves-2 tsp
  8. Pepper powder-1/2 tsp
  9. Chat masala-1/2 tsp
  10. Salt – as per your taste
  11. Butter-100 gm
  12. Green chillies -2 (finely chopped)

Ingredients for green chutney

  1. Mint leaves-1/2 cup
  2. Coriander leaves-1/2 cup
  3. Spinach leaves -2 tbsp
  4. Garlic-2 cloves
  5. Ginger-1/2 tsp
  6. Green chillies -2
  7. Lemon juice-11/2 tbsp
  8. Salt- as needed

Method for green chutney

1.prepare the green chutney by blending all the the ingredients listed above in a blender until fine paste. Keep aside.

Assembling the sandwich

  1. Mix hung curd , carrot, cucumber, capsicum, onion, green chillies, coriander leaves, salt ,black pepper, chaat masala in a bowl.
    1. Start with two slices of brown bread.
    1. Spread a layer of butter on both sides of each slices
    1. After applying butter generously spread the green chutney on both the slices
  1. Apply a thick layer of stuffing mixture in the green chutney spread.
    1. Top with grated cheese.
    1. Cover the filling with another bread slice.
    1. Brush the sandwich with butter on both the sides
    1. Grill until golden brown and crisp.

Serve the sandwich hot. Enjoy!

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Delectable and refreshing recipes for summer

A perfect summer meal should consist of ingredients that boost up energy levels and keep you “full” throughout the day…writes N. Lothungbeni Humtsoe

Amid the season of beaches, watermelons, sunglasses and long days overshadowed by the sweltering heat, we tend to constantly seek cold treats and snack to hydrate our body. This has its own demerits, when you crave for something cool you go for an ice lolly instead of a glass of fresh juice. Hence, it’s time to make nutritious and smart choices when it comes to preparing our favourite summer delights. It’s time to indulge in eating right and eating fresh.

A perfect summer meal should consist of ingredients that boost up energy levels and keep you “full” throughout the day.

Here are some power-packed recipes prepared from Saffola Oats shared by celebrity chef Kunal Kapur that are absolutely delectable and refreshing to consume during the summer heat:

Oats Mango Smoothie

Serves – 2

Cooking time – 3 mins

Prep time – 3 mins

Ingredients

1 Cup Mango pulp

Oats 1/2 cup

1 cup milk

1 teaspoon honey

1 teaspoon chia seeds

Method

* Soak oats in 1 cup of milk, refrigerate it overnight for 5-6 hours

* Now make the smoothie, add soaked oats in the blender. Add Mango pulp, and milk, blend it to a smooth consistency

* Pour mango smoothie into a serving glass, top it with mango cubes and chia seeds and honey

Summer Oats Beverage (Vegan)

Serves – 1

Cooking Time – 2 mins

Prep time – 2 mins

Ingredients

Oats 2 tbsp

Cold Water 1 1/2 cup

Mint, Chopped 1 tbsp

Coriander, Chopped 1 tbsp

Roasted Jeera, Crushed 1/2 tsp

Black Salt 1/4 tsp

Salt to taste

Method

* Blend together the oats with water to make oats milk

* Add the rest of the ingredient to balance the flavours and seasoning and serve cold

Oats Thayir Sadam (Oats Curd)

Serves – 2

Cooking Time – 6 mins

Prep time – 5 mins

Ingredients

Oats 1 cup

Yoghurt 1 1/2 cup

Ginger, Chopped 1 tsp

Garlic, Chopped 1 tsp

Green Chillies, Chopped 1/2 tsp

Red chilli whole 1 pc

Mustard Seeds 1 tsp

Chana Dal 1 tsp

Coconut Oil 1 tsp

Pomegranate 1/2 cup

Coriander, Chopped 2 tbsp

Salt to taste

Pepper, freshly ground to taste

Method

* Wash excess starch from oats. Whisk the yoghurt and put the oats in the yoghurt to soak and thicken

* In a pan, heat the coconut oil and allow it to smoke. Once smoked, reduce the heat and add in the chana dal, as it begins to get a reddish tone, add in the red chilli and cook for another 30 sec. Add in the mustard seeds and as it begins to pop add in the chopped ginger, garlic and green chilli

* Once it begins to become aromatic, turn off the heat, allow to cook for 1 minute and add the soaked yoghurt and oats in the pan

* Season with salt and pepper. Garnish with chopped coriander and pomegranates and serve at room temperature

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Come on Chicken lovers

Fried chicken is a universal favourite. The recipe is simple and requires very little effort, and the result is delicious chicken to enjoy…writes Olivia Sarkar

Do you enjoy chicken fingers, popcorn, tenders, or drumsticks? If you like burgers, you can order them grilled, baked, or crusted, with a variety of sauces. You can also get a panini or a wrap, and yes, everything from spinach to beetroot to whole wheat is available! Do you like rice bowls! Don’t want the usual fries or cheese sticks? What about Tater Tots, a traditional American snack? Or how about a fruity Bubble tea, a tiramisu shake, passionfruit iced tea, or a passionfruit iced tea?

POULT, Mumbai’s newest destination allows you to do get all of that with a fantastically diverse selection of sauces and condiments. Even in the midst of the rainy season, the Bellona Hospitality Brand has you covered. Its chefs will sizzle and glaze you with high-quality chicken dishes prepared in a variety of avatars using modern techniques.

It has three product lines: Golden Crispy Chicken, Burgers, Sandwiches, Paninis, Wraps, and indulgently Crafted Gourmet Burgers. It is more neutral, leaner, and highly adaptable across recipes. A hot and crispy chicken fillet or burger necessitates a high-quality beverage. POULT works well in a variety of settings, including restaurants, quick-service restaurants, and kiosks. The products allow a broader demographic of customers to dine in, order in, or simply grab and go.

Here’s a quick and easy recipe to try for those rainy days when you’re stuck at home and craving some good fried chicken:

Fried chicken is a universal favourite. The recipe is simple and requires very little effort, and the result is delicious chicken to enjoy.

*Post-marination, coat the chicken in paprika powder, black pepper, and salt to taste.
*Make a batter with 2 tablespoons refined flour and 1/2 tablespoon cornflour; after making the batter, coat the chicken in it and deep fry it.

ALSO READ-Tips to be healthy after long journey

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Healthy and easy recipes to cook at home

Why not test your culinary skills? Top chefs and experts bring you healthy and easy home recipes.

Paneer / Tofu Satay recipe by- Ashish Joshi, Executive Chef at Jaypee Siddharth

Ingredients

Paneer / Tofu: 200gms

Thai Red Curry Paste: 2tbsp

Coconut Milk: 6tbs

Fresh Red chilli: 2

Oil: 30ml

Lemon Grass : 1

Lemon Leaf: 2

Glangal: 1 small

Coriander: 5gms

Lemon: 1

Salt: To taste

Method

Mix all the ingredients together in a bowl except the paneer / tofu.

Cut the paneer / tofu inti  inch thick finger shape.

Now put the ready mixture of step 1 over the paneer / tofu fingers and mix well. check for seasoning and let it marinate for 1 hour.

Put the marinated fingers on individual stay stick or a long toothpick.

Cook on a grill and baste with oil. When cooked remove from grill and serve hot on a sizzling plate along with peanut sauce.

Peanut sauce

Ingredients

Coconut milk: 1cup

Peanut: 1/4cup

Red curry paste: 1tbs

Lemon leaf: 02-03

 Coriander: 5gms

Galangal: 2gms

Fresh red chilli: 2-03nos

 Salt: To taste

Method

Blend the above ingredients together till smooth.

Heat the pan and put oil add the above paste into it and reduce it till it is a thick coating consistency.

Vegetable, Sprouts and Oats Cutlet recipe by Anuj Mathur, Chef de Cusine- Indian – Paatra Jaypee Greens Golf and Spa Resorts

Ingredients

Chopped carrots: 20gms

Chopped beans: 20gms

Green peas crushed: 20gms

Home grown sprouts: 100gms

Cottage cheese grated: 30gms

Oats powder: 40gms

Cumin: 5gms

Ginger chopped: 5gms

Green chill chopped: 5gms

Salt: as required

Hing: as required

Peanut oil: for shallow fry/20ml

Fresh coriander chopped: few sprigs

Method

In a pan put peanut oil. Add cumin, Ginger, Green chillies, hinge and Saut well

Add carrot, beans, peas and saut well till tender.

Add Turmeric, saut and remove from flame and cool it in a plate.

Mix together mixture, cottage cheese, oats powder and salt and chopped coriander.

Divide in small portions as desired and give shape, dust with oats powder.

In frying pan shallow fry cutlets with peanut oil till golden brown from both sides and become crisp.

Serve with mint chutney, tomato ketchup.

Pair these delicious dishes with some exotic cocktail, which are easy to make at home. Expert from Grey Goose India — world’s first super-premium vodka from France – shares recipes.

Grapefruit Caipiroska

Ingredients

Grey Goose Original: 50mls

Pink grapefruit wedges: 4

1 bar spoon on caster

Method

Shake with cubed ice, and pour into old fashioned glass, garnish with slice of grapefruit

Grey Goose Le Fizz

Ingredients

Grey Goose Original: 45ml

Elderflower syrup: 15 ml

Freshly squeezed lime juice: 20 ml

Chilled soda water: 75ml

Method

Shake all ingredients with cubed ice, double strain into a flute. Top with soda

Cape Fizz

Ingredients

Grey Goose Original: 50mls

Soda water: 50mls

Cranberry Juice: 50mls

Simple Syrup: 5mls

Lime Juice: 10mls

Method

Build in a highball with cubed ice. Garnish with a lime wedge

ALSO READ-Let’s make it bit more sweeter

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Let’s make it bit more sweeter

This year, Myprotein India encourages everyone to have some lighter moments as they workout and immerse themselves in the colourful festivity as pleasing the mind with an eventful celebration to celebrate festivals.

S’mores Cupcakes

Ingredients:

100g plain flour

75g caster sugar

30gVegan Protein Blend

7.5g apple cider vinegar

1/2tsp bicarbonate of soda

35ml oil

150ml dairy-free milk

12 vegan marshmallows

Method:

Mix together the flour, protein powder, bicarbonate of soda and sugar.

Mix in the milk, oil and apple cider vinegar.

Pour the mixture into 6 cupcake cases.

Put a marshmallow in the centre of each cupcake.

Bake at 180 degrees for 20 mins.

Leave to cool and top with a marshmallow.

High Protein Yoghurt Toast

Ingredients:

2 slices whole wheat bread, or your preferred bread

2 medium sized egg whites

50g Greek yogurt

10g protein powder

Few drops of flavdrops

Method:

Press bread using your fingers to form a depression square.

Mix the filling: yogurt, egg whites, protein powder, flavdrops.

Pour into the depression of the bread.

Top with fruits, I used strawberries.

Bake at 175eC for 15 mins. Alternatively, you can use an airfryer.

Serve with sugar free syrup and/or powdered sugar.

Chocolate Brownie Pudding

Ingredients:

oats

cocoa powder

1 scoop whey chocolate brownie

chia seeds

milk

custard

choco chips

Method:

Mix the oats, hot chocolate powder, whey, milk & chia seeds and keep it in the fridge.

Keep the custard in the fridge separately.

Mix all ingredients.

Cinnamon French Toast

Ingredients:

6x slices bread (without crusts)?

20g whey protein powder?

50g Greek yoghurt?

1x small egg?

30ml milk?

Vanilla Flavdrops?

1x tsp Cinnamon?

1x tsp sugar?

Sugar free golden syrup?

Method:

Roll each slice of bread flat with a rolling pin. Carefully cut off crusts

In a bowl, combine the Greek yoghurt and protein powder. Spread onto each bread slice, and roll up.

In a bowl, combine eggs, milk and vanilla flavour drops.

In another bowl, mix the sugar and cinnamon and put to the side.

Dip each roll-up in the egg mixture, and pan fry in a skillet until all sides are golden brown.

Remove from the skillet and dip into the cinnamon sugar, and roll until completely covered.

Top with your syrup?

Protein Lava Cake

Ingredients :

45g Oat Flour

45g Chocolate brownie Impact Whey Protein

22g Cocoa Powder

2 Tbs Sweetener

20g Coconut Oil

62ml Almond Milk

1 Egg

20g Biscoff Spread

Method:

Preheat oven to 180C and prepare 2 ramekins or single cake tins.

Sieve oat flour, protein, sweetener and cocoa powder into a mixing bowl and whisk to combine.

Add coconut oil, almond milk and egg to the bowl and mix to combine.

Add half your batter to your prepared ramekins, dollop 10g of Biscoff into each ramekin and top with remaining batter.

Place in the oven for 10-12 minutes, remove and enjoy warm.

Protein Cheesecake

Ingredients:

40gVanilla Impact Whey protein

8-10 dropVanilla Flavdrops

220g hung curd (made with low fat dahi)

1 whole egg + 1 egg yolk

40ml slim milk

1/4 tsp lime zest

Method:

Mix all the wet ingredients and add the whey protein

Thoroughly combine so that there are no lumps

Line a muffin tray and divide the batter into equal parts (this recipe makes 4 servings)

Bake in a preheated oven at 180eC for 15 minutes. Turn down the temperature to 150e and bake for another 5 minutes

Cool outside the oven for 20 minutes and refrigerate for 4+ hours before enjoying chilled

*For a biscuit base, place cookie/biscuit of choice at the bottom of the liner before adding the cheesecake batter*

Protein Biscoff Donuts

Ingredients:

Donuts:

50g Flour

30g Vanilla Impact Whey Protein

2 Tbs Sweetener

3g Baking Powder

2g BiCarb Soda

150g Low Fat Greek Yoghurt

1 Egg White (approx 40g)

5ml Vanilla Essence

Filling:

90g Biscoff

Method:

Preheat oven to 180C and prep a patty tin (or dome dessert mould).

Sieve flour, protein powder, sweetener, baking powder and bicarb into a mixing bowl and whisk to avoid clumping.

Add yoghurt, egg white and vanilla essence and stir to create your dough. (You can also add any flavdrops here if you want to!)

Spoon mixture equally into 6 domes and place in the oven for 8-10 minutes or until cooked, then remove to cool.

While donuts are cooling, take the jar of Biscoff out of the cupboard and have a mental battle with yourself because you just want to eat it out of the jar.

Once doughnuts have cooled and you’ve had your battles, cut into your donut with a knife to create a pocket, then pipe (or spoon) biscoff into the middle of your donut.

Take a step back, realise you’ve just made a few lil beauties and then just annihilate each and every one, because they’re low calories.

ALSO READ-Start off this Diwali with homemade delicacy of Naan Khatai

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Healthy recipes for worthy lifestyle

Luke Coutinho, Co-founder of You Care Lifestyle shares some healthy recipes.

Puran Poli


Puran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gram/chana dal and organic jaggery. In Marathi, this sweet filling is called puran and the roti is called poli.

Ingredients:

For Puran:

1 cup organic jaggery (250ml) – 1 cup chana dal (skinned split Bengal gram soaked for 12 14 hours with water being changed every 6-7 hours) -3 cups water to pressure cook the chana Dal -2 tsp ghee (A2 organic ghee)

1 tsp cardamom powder

1 tsp fennel powder – 1/4 tsp nutmeg powder

For the Poli(roti):

1.5 cups organic khapali wheat 4 tbsp ghee (A2 organic ghee)

1/2 tsp pink salt

1/4 tsp organic turmeric

Water as required to knead the dough.

Method to make the Puran:

Rinse the soaked chana dal, in a pressure cooker

Preparing the poli(roti):

– Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board.

– Place the Puran mixture in the center.

– Bring the edges together and join all the edges. 4. Sprinkle some flour and start rolling the dough till a medium-size poli is made.

– On a heated griddle, spread some ghee and place the poli.

– When the inner side gets brown flip it over and apply ghee.

– If everything is done well the Puran poli will puff and brown spots will appear.

– Serve hot with a topping off ghee on top.

Notes: Soaking of chana dal for 12- 14 hours releases the phytic acid and they become more easily digestible.

– Soaking helps in faster cooking of the chana daltoo and hence making it softer and easily digestible.

– Cardamom resolves digestive issues.

– Nutmeg boosts immunity and fennel powder hasanti-inflammatory properties.

– Organic jaggery is loaded with antioxidants andminerals.

– Puran Poli is loaded with iron, calcium and is acereal pulse combination which makes it acomplete protein.

– Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.

Alu Vadi

Pelting Mumbai rains call for the most comforting tea-time snack -Alu Vadi is a perfect tea- time match.

Equipment

Steamer

Sharp knife

Ingredients:

6 large fresh colocasia leaves arvi/arbi/taro leaves

200 g chickpea flour besan

50 g rice flour

50 g sattu flour

2 tsp ground cinna

1 tsp immunity powder

2 tsp ground Ceylon/Srilankan cinnamon

1/4 tsp Ajwain

1 tsp ground fennel seeds

1 tsp chili powder

1/2 tsp ground cumin seeds

1 1/2 tsp salt

1 inch ginger peeled and grated

2 green chillies optional

5 tbsp fresh tamarind pulp

100 g jaggery powder

500 ml water

For the tempering

For the tadka:

1 tbsp cold pressed coconut oil or unrefined mustard oil

1 tbsp mustard seeds

1 tsp asafoetida

2 tbsp sesame seeds

10-12 curry leaves

2 tbsp fresh coriander leaves to garnish.

Instructions:

To prepare the Colocasia leaves:


– Begin by wiping the colocasia leaves.

– Clean with a damp kitchen towel.

– Clean both sides thoroughly.

– Use a sharp knife to laterally trim the thick spine that runs down the leaf.

– Simply run the knife across the stalk to flatten it so it feels flat to the touch.

– Continue this process for all of the veins that branch out from the centre.

– Repeat the trimming for all the leaves.

To make the batter:


– In a large bowl, combine the chickpea flour, rice flour,sattu flour, ground cinnamon, immunity powder, ajwain,ground fennel seeds, ground cumin seeds, chilli powder, and salt.

– Whisk to combine.

– Add the grated ginger, green chilli paste, tamarind and jaggery powder.

– Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.

– Continue whisking for 5 minutes until the paste is smooth.

– Set aside for 15 minutes.

To assemble the Alu Vadi-

– Organise the colocasia leaves by size.

– The assembly process will begin with the largest leaves to the smallest leaf.

– Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.

– Top with a large spoonful of batter.

– Use a rubber spatula, or your hands to spread the batter over the leaf.

– Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.

– It should look like a butterfly, the four corners resembling wings.

– Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.

– Once all the five leaves are stacked, cover it finally with more batter.

– Fold one side of the leaves down to the center.

– Repeat for the other side so the leaves meet in the middle.

– It should form a rectangle.

– Cover with more batter.

– Starting from the short side, begin to form a tight roll.

– Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.

– Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Alu Vadi:

– Heat up water and place the pot in a cooker.

– Grease a dish with a few drops of oil and place it in the pot.

– Place the rolls on the dish with the sealed side facing down.

– Close the lid and steam on medium heat for 15 minutes.

– Let it cool down and cut the roll into in wide pieces.

To finish the Alu Vadi:

– Slice the cooled Alu Vadi into 1/2cm pieces using a sharp knife.

– If you prefer a lighter snack, you can eat them steamed too.

For the tampering:

– Heat the oil in a pan.

– Add the mustard seeds once they crackle, add asafoetida, sesame seeds and curry leaves.

– Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over.

– Remove from the pan and garnish with fresh coriander leaves.

– Serve warm or at room temperature with masala chai.

Important Note:

– Do not consume taro leaves as a raw vegetable or in their raw state.

– They should be soaked first in clean water and then cooked for at least 30 minutes.

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Categories
Food Lite Blogs Recipes

Have some healthy vegetarian options for Eid

Eid is celebrated all over the world, and the best part is eating all of the delicious food while surrounded by the warmth and love of family and friends. Typically, the spread consists of non-vegetarian food, leaving our vegetarian friends with limited options…writes N. Lothungbeni Humtsoe

Collosal Hospitality’s Kynd Cafe and Bar Pune have come up with delicious and healthy vegetarian options like “Veg Galouti Kebab” and “Mushroom Kheema Pav” which you can easily make at home.

Mushroom Pav – Portion: 2

Ingredients:

Mushroom 250gm

Porcini mushroom 20gm

Chopped garlic 10gm

Chopped ginger 5gm

Chopped masala 100gm

Lemon slice 15gm

Green coriander 5gm

Amul butter 10gm

Oil 10ml

Salt 2gm

Pav 8 pieces

Kitchen king 2gm

Green chilli 2gm

Onion rings (raw) 50gm

METHOD:


Take a pan heat it adds oil and saute chopped garlic and chopped ginger until it’s golden brown. Add mushroom and porcini mushroom in it and saute it until all the water reduces and it’s soft in texture. Then add chopped masala, kitchen king, green coriander to it. Add salt as per the seasoning. Take four pieces of pav (mini slider bun) cut it from the top and remove all sponges from inside. Then toast it in the oven for 10seconds and remove it back. Then fill it with the mushroom mixer. And garnish it with chilly and lemon slices. And some onion rings on the side.

Edamame Galouti Kebab

Ingredients:

Edamame 150 gm

Hung Curd 50 gm

Spinach 200 gm

Mace powder 10 gm

Black pepper 5 gm

Green cardamom 20 gm

Gram flour 100 gm

Salt 20 gm

Chaat masala 30 gm

Cumin powder 20 gm

Almonds 30 gm

Coriander leaves 40 gm

Green chilli 20 gm

Methi mayonnaise 2 tsp

Ghee 10 ml

METHOD

First take hung curd then add chopped edamame, blanched spinach, chopped green chilli, coriander leaves, gram flour, dried fruits, salt, mace powder, and freshly cracked black pepper. Mix well all the ingredients, making sure the edamame, spinach and hung curd are combined well. Do not over-knead and prepare small-sized patties or kebabs. Now, shallow fry kebabs on a hot plate with ghee till the kebabs turn golden brown. Drain the kebab into kitchen paper to remove excess oil. Finally, serve the edamame, kebab with methi mayonnaise.

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