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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

ALSO READ-Good food for good health

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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.

ALSO READ-Ways to practice intermittent fasting

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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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Lauki halwa: Perfect Indian festive recipe

Lauki halwa or bottle guard sweet is a delicious Indian sweet made with bottle guard, sugar, milk and ghee. delicately flavoured with ground cardamoms, garnished with chopped nuts, this is great to enjoy as an after-meal desert. In India we make halwa out of several kinds of fruits and veggies like carrots, beetroots, pumpkins, ash gourd, banana, pineapple and the list goes on. Lauki ka halwa is one such recipe. It is a great summer desert and can be served chilled, during the winters, it can be served warm as well. This method is unique and also imparts a rich flavour of thickened milk, sugar, ghee and khoya. Do try out this yummy desert as your Eid desert, right after that heavy biryani or you can even have this as a special sweet any day.

INGREDIENTS

  1. Bottle gourd- 2cups(500gms)
  2. Cashews-1tbsp
  3. Raisins-1tbsp
  4. Almonds(chopped)-2tbsp for garnishing
  5. Khoya-125gms
  6. Milk-125ml
  7. Cardamom powder-1tsp
  8. Sugar-200gms(accordingly)
  9. Ghee(clarified butter)-3tbsp

Method

  1. Divide the bottle gourd into two halves. Peel of the skin. Deseed and remove the soft pulp of each piece . Rinse and clean the bottle guard.
  2. Grate the bottle guard with a box grater or food processor .pressure cook the bottle guard with half cup of water for one whistle.
  3. In a wok or a kadai . Add the ghee when slightly hot add the cashews and raisins fry till light golden colour. Add the cooked bottle guard in to it and mix everything nicely.
  4. Add milk mix with a pinch of green food colour. Let this cook on medium flame.
  1. Add the cardamom powder, sugar and khoya. Mix everything nicely. Keep cooking this mixture on low medium flame. After few minutes the milk will begin to froth and start reducing.
  2. Keep stirring the halwa mixture often scrapping the sides of kadai to remove the evaporated milk .
  3. Stir until the halwa mixture becomes dry and you will see some ghee being released.
  4. Atlast garnish it with some chopped almond and edible silver foil.

ALSO READ-Yummy recipes for festive season

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Papri chaat : Traditional…but fast!

Papri chaat is a popular traditional fast food and street food from the Indian subcontinent, mainly in North India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chat. It has gained popularity throughout the world over the years. Chaat’s has always been one of my favourite crunchy snacks to eat, especially papri. Today I’ll be preparing my papri chaat with a little twist. Well, you can say I’m bringing traditional and modern way of food into one in this recipe, I’ll be making papri cone shots. Mixing in the way to make chaat, shots and ice cream cone in one. I did do a lot of thinking to make this recipe innovative and creative, so that anyone would get attracted to it at first sight. Not only looking and tasting good, papri chaat is mixed in with all the nutrients you need! This particular chaat consist of quinoa, moong bean sprouts and pomegranate. I can guarantee this will give a protein boost to your body. Papri chaat is also topped with chutney to give it an extra spice. I have given my at most best to this recipe so I really hope you do try and enjoy this as much as I did.

INGREDIENTS

For the dough

  1. All purpose flour-1cup
  2. Clarified butter or ghee-2tbsp
  3. Ajwain-1/2tsp
  4. Salt -1tsp
  5. Water-4 to 5tbsp

For the filling

  1. Moong beans sprouts-1cup
  2. Boiled chick peas-1/2 cup
  3. Quinoa- 1/2cup
  4. Onion -1(finely chopped)
  5. Tomato-1( finely chopped)
  6. Green chillies-2chopped
  7. Ginger -1/4tsp chopped
  8. Red chilli powder-1/2tsp
  9. Chat masala-1/2tsp
  10. Red chilli powder-1/2 tsp
  11. Roasted cumin powder-1/2tsp
  12. Mango powder -1/2tsp
  13. Lime juice-1/2tsp
  14. Salt to taste

For the curd mixture

1.curd-3/4cup hung curd

2.sugar-1tsp

3.salt to taste

Other ingredients

Oil-For frying

Ingredients for assembling

1.cone

2.filling

3.tamrind chutney

3.green chutney

4.sev

5curd mixture

6.pomogranate

Method

For dough

  1. In a bowl add the plain flour, ajwain, salt, butter and water. Mix everything nicely and make a smooth dough. Let it rest for 5 to 10 minutes.
    1. Divide the dough into two equal halves and roll each dough into a thin circle.
    1. After rolling cook the roti on both sides each 30seconds
    1. Cut the roti into four triangles and prick them.
    1. Now fold each triangle into cone shape and seal the edges with help of a slurry.
    1. Take a silver foil and make a ball out of it and fill in the cone with the foil so that it holds its shape. Do rest of the chapathi the same way.
    1. Heat oil on medium flame and deep fry the cones until crisp and golden take it out and keep aside.
    1. Once it’s cooled take the silver foil from the cone.

For the filling

  1. In a large bowl add the sprouted moong beans, cooked chick pea, quinoa, onion, tomato, dry mango powder, cumin powder, ginger ,green chillies, chat masala, red chilli powder, lime juice, salt .mix everything nicely keep aside

For making the curd

In a bowl add the hung curd, sugar, salt to taste mix it well and keep aside.

Assembling

  1. Take a cone stuff the filling in to it
  2. Drizzle some tamarind and green chutney in to it
  3. Add some curd on it
  4. Sprinkle some roasted cumin powder and Sev
  5. Garnish it with pomegranate pearls and coriander leaves on it.

ALSO READ-Yummy recipes for festive season

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Beat the heat  with summer drinks

As the heat sets in, it is important to keep your body hydrated and replenish fluids at regular intervals. Here are a few summer drinks to beat the heat.

AAM PANNA


Ingredients:

. 1 raw mango

. 2 cup water

. 3 tbsp mint / pudina

. 1/4 cup sugar

. 1/2 tsp cardamom powder

. 1/2 tsp cumin pwoder

. 1/2 tsp pepper powder

. 3/4 tsp salt

Method:

. Firstly, in a pressure cooker take 1 raw mango and pour 2 cup water.

. Cover and pressure cook for 5 whistles or until mango are cooked well.

. Cool completely, and peel the skin of mango.

. Also, scrape the pulp of mango making sure the skin has separated.

. Transfer the mango pulp to a blender.

. Also add mint and sugar.

. Blend to smooth paste without adding any water.

. Now add cardamom powder, cumin powder, pepper powder and salt.

. Mix well making sure everything is well combined with aam panna concentrate is ready.

. To serve, in a tall glass take a tbsp of aam panna concentrate and add few ice cubes.

. Pour in ice-cold water and mix well.

. Finally, enjoy aam panna garnished with fresh mint leaves.


LEMONADE

Ingredients:

. 1 3/4 cups white sugar

. 1 cup water

. 9 medium lemons, or more as needed

. 7 cups ice-cold water

. Ice as needed

Method:

. Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.

. Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup.

. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.

. Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste.

. Add ice and serve the energetic drink

SATTU SHARBAT

Ingredients:

. 1.5 litres chilled water

. 6 tablespoon sattu (roasted black chickpea flour)

. 4 to 6 tablespoon regular sugar or organic unrefined cane sugar or jaggery – add as per taste

. 1/4 teaspoon black salt or 2 to 3 pinches of black salt (optional)

Method:

. Take chilled water in individual glasses. You can also take all of the chilled water in a mug and then mix.

. Add 2 tbsp sattu in each glass.

. Add sugar or jaggery as per taste.

. Add a pinch of black salt in each glass. For some tang, you can also add lemon or lime juice.

. Stir and mix everything very well.

VIRJIN MOJITO

Ingredients:

. 10 mint leaves, large or 15 small

. 2 tbsp lime juice

. 2 tbsp honey simple syrup

. Water

. Ice optional

. Lime slices optional

Method:

. Place mint leaves and lime juice in a glass and muddle them together for 1 minute.

. 10 mint leaves, large 2 tbsp lime juice

. Add the honey simple syrup.

. 2 tbsp honey simple syrup

. Add the water.

. Garnish with lime slices, a sprig of mint, and/or fresh fruit.

LEMON AND GINGER SQUASH


Ingredients:

. 500ml fresh lemon juice

. 100ml ginger juice

. 1 1/4kgs sugar

. 500ml water

Method:

. Take a heavy bottomed pan and put water , when the water comes to boiling water, add sugar and stir continuously till sugar melts and cook for 5minutes and keep aside.

. After that add the lemon juice and ginger juice and mix well.

. Keep aside to cool to cool it down and transfer in a bottle to refrigerate.

. While serving mix 1/4 glass squash and 3/4 glass water.

. Serve chilled.

PINEAPPLE MOCKTAIL



Ingredients:

. 1 cup pineapple juice

. 2 cups lime lemon soda

. 2 tablespoons rose syrup

. 1 cup crushed ice

. 2 pineapple wedges for decoration (optional)

. 2 small sprigs mint leaves for decoration (optional)

Method:

. Take two tall glasses. In order to get nice color gradient, first put crushed ice in the glasses.

. Pour pineapple juice on ice. Then add Sprite.

. Over this add rose syrup. Being the heaviest it will settle down at the bottom.

. Stir the mixture a little bit so that the contents get slightly mixed, but still they can be seen separately.

. Decorate the glass with pineapple wedges and mint leaves, or with decorative straw of your choice.

. Serve chilled.

KIWI MINT MOCKTAIL

Ingredients:

. 3 kiwi fruit peeled and diced

. 1 lime juiced

. 10 mint leaves

. 2 cups water

. 1 teaspoon sweetener of choice

Method:

. Place kiwi fruit, lime juice, mint leaves and sweetener (if using) in a high spend blender.

. Blend until smooth.

. Divide between 2 ice-filled glasses and top with water.

. Garnish with mint or extra kiwi.

KANJI DRINK

Ingredients:

. 200 grams red carrots

. 50 grams beetroots

. 5 teaspoons yellow mustard seeds

. 2 litres water

. 4 teaspoons salt

. 2 teaspoons turmeric powder

. 1 teaspoon red chili powder

Method:

. Start by preparing the carrots and beets. If using black carrots, then you can skip adding the beetroots.

. Wash the carrots and discard 1/2-inch of the top and bottom. Peel them using a vegetable peeler. Cut the carrots into 1/4-inch thick and 1 inch long fingers.

. Wash the beetroots and discard the 1/2-inch of top and bottom. Peel it using a vegetable peeler. Cut the beetroot into thin wedges.

. Add mustard seeds to a grinder and grind to make a coarse powder.

. Gather the remaining ingredients.

ALSO READ-Drinks and dessert with mango twists

Categories
Food Lite Blogs Recipes

Yummy recipes for festive season

Easter is a time for joy and celebration. Easter is celebrated with equal zeal and enthusiasm all over the world. We enjoy the festivities as we do at all other festivals. No Easter is complete without a lavish meal shared with friends and family. While many restaurants have special Easter menus, staying in and cooking a meal at home together is a great way to spend Easter.

Here are some fun recipes from Voltas Beko that you can make using simple ingredients and appliances for some yummy dishes:

BANANA MUG CAKE FOR BREAKFAST

Duration: 10min

Serves: 1-2 people

Ingredients:

* 1 gm banana

* 2 tablespoon milk

* 1 tablespoon vegetable oil

* 1 Pinch baking soda

* 2 tablespoon brown sugar

* 1 teaspoon vanilla essence

* 5 tablespoon all-purpose flour

* 1 Pinch salt

Garnishing:

* Chopped coriander leaves as required

* 1 cheese cubes

Steps:

* Put the peeled ripped banana in a bowl and mash it well using a fork.

* Once mashed, transfer it to a microwaveable cup.

* Add sugar, milk, vanilla essence and oil to the cup. Combine them well with the mashed banana.

* Now add flour, baking soda and salt.

* Whisky well till there are no lumps and you have a thick and smooth mixture.

* Slide the cup in the Voltas Beko microwave oven and let it cook for 2 minutes.

* Once done, garnish with banana slices and serve.


FRITTATA IN A MUG FOR A RELAXED AFTERNOON

Duration: 25 mins

Serves: 1-2 people

Ingredients:

* 2 egg

* 1 tablespoon chopped tomato

* 1 tablespoon coriander leaves

* 1/2 teaspoon oregano

* salt as required

* 1 tablespoon chopped capsicum (green pepper)

* 1 tablespoon black olives

* 1 cheese cubes

* 1/4 teaspoon powdered black pepper

* 1 teaspoon butter

Steps:

* Prepare the microwave-safe mug and brush with melted butter.

* Crack 2 eggs in that mug, and salt and black pepper to taste.

* Whisk it with the help of a fork.

* Add chopped vegetables and stir well until everything combines

* Lastly, add shredded cheese and stir once last time.

* Now, cook it in the Voltas Beko Microwave oven for about 1 minute and 50 seconds.

* Garnish with coriander leaves, oregano and serve.

EASTER CHOCOLATE FUDGE TO CLOSE THE DEAL

Duration: 1hr 5 mins

Serves: 24 pieces

Ingredients:

* 397 grams condensed milk

* 400 grams milk chocolate broken into pieces

* 25 grams butter

* 100 grams icing sugar

* 90 grams Cadbury’s mini eggs roughly chopped

* 90 grams Smarties eggs roughly chopped

Steps:

* Preheat the Voltas Beko microwave oven to 180o C

* Line a tin (20 cm square tin) with grease proof paper and place to one side.

* Place the condensed milk, chocolate and butter into a microwave safe bowl and place in the microwave for 3 x 30 second intervals, stirring the mix well each time.

* Continue to melt the mix in the microwave at 10 second intervals until the mix has completely melted and is smooth. (This should only take another 30 seconds).

* Sieve half of the icing sugar into the bowl and mix thoroughly with an electric whisk.

* Add the second half of the icing sugar (again sieved) along with 2/3rds of the Cadbury mini eggs and Smarties eggs.

* Tip/pour the fudge into the lined tin and gently push to the sides making it as smooth on top as possible.

* Sprinkle the surface with the remaining Cadbury mini eggs and Smarties eggs.

* Chill in the Voltas Beko refrigerator with StoreFresh for at least 1 hour until set.

* Cut it into squares before serving

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