Wednesday, April 27, 2016

Zucchini Oatmeal muffins- I rarely use this veggie in cooking. So i wanted to try some delicious recipe with this zucchini and made these breakfast muffins. They came out well and tasted yum too. These days i was experimenting with some healthy nutritious muffin recipe combinations. I have mentioned about this in my earlier post Banana Dates Oatmeal Muffins. This also one such experimentation which was a success dish. Do try at this for a breakfast especially at this summer season.

Healthy Zucchini Oatmeal Muffins recipe


PREP TIME
COOK TIME
TOTAL TIME
Author: 
Category: Cakes & Bake
Cuisine: Continental
Makes: 10-12

  • INGREDIENTS:
  • All purpose Flour| Self raising Flour- 1 cup
  • Whole Wheat Flour| atta- 1/2 cup
  • Oats, rolled quick cooking- 1 cup
  • Brown sugar| Jaggery, powdered- 3/4 cup
  • Baking powder- 1 teaspoon
  • Baking Soda- 3/4 teaspoon
  • Salt- pinch
  • Cinnamon powder- 1/4 teaspoon (optional)
  • Zucchini, grated- 1 cup (or) 1 number
  • Egg-1
  • Vanilla essence- 1 teaspoon
  • Oil- 1/4 cup
  • Milk- 1/2 cup
  • *Use Baking soda- 1/4 teaspoon if you use self raising flour
PROCEDURE:
  • Preheat the oven to 180 degrees for 10 minutes.
  • Meanwhile In a mixing bowl add all purpose flour, wheat flour, oats, brown sugar| jaggery, baking powder, baking soda, salt and cinnamon powder if you are adding. Mix well with ladle or whisk to uniformly blend together.
  • Wash and grate the zucchini using carrot grater; set aside.
  • In a mixing bowl add the egg beat well with a fork, add vanilla essence, oil and milk together and beat well with a whisk or ladle. You could use electric beater too if you wish.
  • Now add the zucchini and fold well with a ladle.
  • Add the dry ingredients 1/2 cup at a time and mix well with out lumps.
  • Line the muffin tray with paper liner and fill 3/4 th with the batter. Sprinkle some oats or chopped nuts of choice on top if you wish.
  • Transfer the muffin tray inside the oven and bake for 20 minutes or till the skewer inserted comes out clean.
  • Note: For the eggless version replace egg with 1/4 cup of yogurt.
  • You could use any sweetener of your choice like jaggery, brown sugar, honey, maple syrup, agave syrup..etc.



Tuesday, April 26, 2016

Healthy Banana Dates Oatmeal Muffins are easy to make breakfast muffins sweetened with dates. Quick and easy to make without a use of electric mixer in jiffy. Best way to use overripe bananas in a delicious way. You can send this nutritious muffins as kids school breakfast.

I was trying different combinations to make muffins quick as well as healthy. I alter sweetner and the flour combinations to come up with a perfect one. I used brown sugar, jaggery, dates and honey as a sweetener options and wheat flour, all purpose flour and oats as flour options and tried some recipes.
Finally i am happy with the outcome and here comes the recipe!

Banana Dates Oatmeal Muffins recipe


PREP TIME
COOK TIME
TOTAL TIME
Banana Dates Oatmeal Muffins recipe
Author: 
Category: Cakes & Bake
Cuisine: Continental
Makes: 10-12

  • INGREDIENTS:
  • All purpose Flour- 1 cup
  • Whole Wheat Flour| atta- 1/2 cup
  • Oats, rolled quick cooking- 1 cup
  • Baking powder- 1 teaspoon
  • Baking Soda- 1/2 teaspoon
  • Salt- pinch
  • Dates- 3/4 cup
  • Banana, well ripen- 2 large (or)3 medium
  • Egg-1
  • Vanilla essence- 1 teaspoon
  • Oil- 1/4 cup
  • Milk- 1/4- 1/2 cup
PROCEDURE:
  • Preheat the oven to 180 degrees for 15 minutes.
  • Meanwhile In a mixing bowl add all purpose flour, wheat flour, oats, baking powder, baking soda and salt. Mix well with ladle or whisk to uniformly blend together.(add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness)
  • Deseed the dates and mash it well as a paste or blend to make a puree.
  • Add the banana and mash it with fork as a puree.
  • Add the egg, vanilla essence and oil and mix well.
  • Now gradually add the flour mixture and fold well without any lumps.
  • If the batter goes dry add the milk littly by little and mix well till you reach the right consistency. The consistency should be easily scoopable and slightly hesistate to drop from spoon.
  • Line the tray with paper liners and fill them 3/4 th with the batter and bake them for 20 minutes till the inserted skewer comes out clean.
  • Notes:
  • Add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness.
  • You could replace egg with 1/4 cup of  yogurt for eggless version.
  • You could use all purpose flour instead of oats and wheat flour.
Healthy Banana Dates Oatmeal Muffins

How to make Healthy Banana Dates Oatmeal Muffins

Wednesday, April 20, 2016

Karadaiyan Nombu Adai is an adai| kozhukattai a food prepared for women during times of fast to consume whole day. Savitri Vratham is a traditional tamil festival for married women who take up fast and pray for the wellness and longevity of their husbands. Nonbu starts when the tamil month 'masi' ends and the next month 'panguni' starts.

This year my neighbour Uma had prepared the adai for this particular festival and gave some of it for mytasting. I liked the softness and taste of the adai and wanted to prepare the dish. She gave me the recipe and guided to do the same. She is an expert in all traditional Bhramin dishes. I extend my thanks to her at this moment for the guidance.



PREP TIME
COOK TIME
TOTAL TIME
Author: 
Recipe type: Snacks
Cuisine: Tamil
Serves: 6


  • INGREDIENTS:
  • Sweet Adai:
    Rice flour- 1and 1/4 cup
    Jaggery- 1 cup
    Cardamom powder- 1/2 teaspoon
    Cooked black eyed beans|Karamani- 1/4 cup
    Coconut pieces- 2-3 tablespoons

    Salt Adai:
    Oil- 2 teaspoon
    mustard seeds- 1/2 teaspoon
    Urad dal- 1/2 teaspoon
    Green chillies, chopped- 2
    Curry leaves, chopped- 1 strand
    Rice flour- 1 cup
    Water- 2 cups
    Salt- to taste
    Cooked black eyed beans|Karamani- 1/4 cup
    Coconut pieces- 2-3 tablespoons
PROCEDURE:
  • Soak the black eyed beans for 5 hours or overnight and pressure cook for 3 whistles till soft and drain them.
  • In a pan heat oil and add mustard seeds, urad dal, green chillies and curry leaves. Now add two cup of water and salt; allow to boil.
  • Once it starts to boil add the black eyed beans. Then add the rice flour sprinkling on top of syrup and stir continuously till the flour comes together as a mass.
  • Add the coconut pieces and mix well to combine. Transfer to a bowl and cover it and allow to cool.
  • Meanwhile powder the jaggery and take a cup of jaggery; add 2 cups of water and keep on top of stove; melt the jaggery. Strain if necessary.
  • Add the cardamom powder and cooked black eyed beans. 
  • Now add a cup of rice flour by sprinkling on top of the syrup and stirring continuously to avoid lumps.
  • Once the flour absorbs the water and comes together add the coconut pieces and mix well to combine.
  • Switch off the gas and transfer to a bowl; cover it and allow to cool. Once it cools down start to make the adai.
  • Meanwhile start to roll the salt adai.
  • Make lemon sized balls out of the dough and flatten inside your palm. Dip your index finger in oil and make a hole. Use water while making to soften the dough if any cracks formed.
  • Arrange the adai in a greased steamer plate and steam for 8-10 minutes.
  • Now make the salted adai and steam them too.
  • Notes:
  • You can even add grated coconut instead of coconut pieces. 
  • If the dough becomes dry, while making balls sprinkle little water else while you pat, the edges will get cracks.
    Don't make the dough very stiff, it should be little loose as it stiffens with time. If your dough is stiff then your adais will become hard. 
  • If you want more sweetness in adai add 1 cup of flour.



Sunday, April 17, 2016

Spinach and Kiwi Smoothie| Green Smoothie with Kiwi - I have mentioned already in my last green smoothie post i have tried various green smoothie combinations in a week and posted some of them. This one also i made that week and was waiting to post. Vishu preparations and the celebrations delayed this post. Like the other green smoothies this is also a yummy nutritious smoothie which could be prepared in a jiffy.

I love the ripe kiwi it looks beautiful as well as tastes great. I love to use this fruit as a topping for my parfaits, smoothie, overnight oats, cereals etc. I have already shared some of kiwi based drinks such as Kiwi mojito mocktail, Kiwi Lemonade in blog do check and prepare them too and stay healthy.

Green smoothie with spinach and kiwi recipe

INGREDIENTS:
Spinach, tender leaves|baby spinach| frozen spinach - 2 cups
Kiwi, well ripen- 2 nos
Banana-1 small size
Almonds|walnuts- 6
Honey- 2 tablespoons
Yogurt- 2 tablespoons (optional)
Water- 1/2 cup
Ice cubes- 1 cup
Spinach kiwi smoothie recipe

PROCEDURE:
  • Coarsely powder the almonds with pestle and mortar; or soak them overnight and peel them and directly add them.
  • Remove the stalk of the spinach and peel the kiwi  and roughly chop them.
  • In a blender jar add the spinach, kiwi, banana, powdered almonds, honey, yogurt (if adding), water and ice cubes.
  • Blend  on high till frothy creamy consistency.
  • Note: Adjust the sweetness as per your taste.
  • Do not use sour yogurt for this recipe as the kiwi also has the sourness.
  • Adding banana is optional but it adds nice creamy texture and sweetness to the smoothie.
Green Smoothie with spinach and kiwi recipe

Saturday, April 16, 2016

Vishu Katta is a traditional Vishu breakfast served especially in Thrissur area. It is nothing but a solid red rice porridge served with jaggery syrup or with any spicy curry. It is generally prepared using freshly harvested rice. This Vishu i have made this for breakfast and relished the taste. The coconut milk gives nice flavour and taste to this dish. The jeera adds a special touch and brings this dish to another level.

It is a rich tasty dish tastes similar to paal kozhukattai. Kids love this dish as there is no spiciness. I had enough coconut this time as mom sends some coconut with my brother. When i was preparing I was nostalgic and literally scoring and eating the coconut like a kid. Here we used to grate the coconut and keep it inside the freezer. I did not attempted to eat this frozen any day.


Vishu katta recipe

INGREDIENTS:
Unakkalari Rice| Raw red rice - 1/2 cup
Coconut milk first thick extract- 1/2 cups
Coconut milk second thin extract-1 and 1/2 cups
Salt - to taste
Jeera - 1/4 tsp
Ghee - 1/2 tsp

For syrup:
Jaggery - 1/2 cup
Water - 1/4 cup
Dry ginger, crushed- 1 teaspoon
Cardamom, crushed-2 pods

vishu breakfast porridge recipe

PROCEDURE:
  • In a pan add jaggery, water, crushed dry ginger and cardamom. Bring it to boil, cook until it becomes slightly thick syrup consistency. Strain the syrup and set aside.
  • Grate one small coconut and take the coconut in a blender jar and crush slightly for extract the milk easily.
  • Now add 1/2 cups of water and grind well. Pass through a strainer and squeeze well to extract the first coconut milk -1 
  •  Add the coconut onto the blender again add 1 and 1/2 a cup of water and grind well and extract the coconut milk-2
  • Rinse rice and soak it in water for 30 mins. Pour the second thin coconut extract in pan and heat it.
  • Drain water from rice and add it to coconut milk. Let the rice cook in low flame till it becomes soft. Add required salt.
  • Now add jeera to the cooked rice and add the first thick coconut milk and cook further. It will be slightly runny more like a porridge.
  • Cook in low flame till the moisture evaporates and it starts to leave the sides of the pan.
  • Allow to cool for 10 minutes inside the pan. Meanwhile line a tray or deep plate with banana leaf and grease with ghee. Spoon the rice mixture and spread it on the pan.
  • Grease the spoon with ghee and level it with the back of it. Let it cool for 10 minutes  and then cut into squares and serve with jaggery syrup.
  • Note: You could replace it with any raw rice for this recipe.
  • Add extra thin coconut milk if required to cook the rice soft.
vishu katta recipe

traditional vishu breakfast recipe


Friday, April 8, 2016

Chocolate Oatmeal Muffins| Eggless lowfat Chocolate Oatmeal Muffins - I wanted to make some other recipe today and i was running out of the ingrediets to make that dish. So i was blank and thinking what to prepare to make use of that time with the available ingredients in my kitchen. I always wanted to make cakes or muffins but the butter and the fat involved in baking keep me away for a while. But my kid loves them so I was thinking to make for him. He likes plain cakes or muffins, he donot like nuts of dry fruits in them. He used to spit if he gets a bite. I planned to make a breakfast muffin so that i can send them for his school breakfast and ended up in making these healthy tasty muffins.
Making of this recipe is super easy it does not require even a whisk. With a spoon or a ladle you can make this super easy recipe. About the taste when i was clicking picture as usual he checked in and said wow.. mommy muffins? superb mummy he said. He wanted to grab one as early as possible. When he give first bite. He said mom it is so tasty he showed thumbs up and asked me to make muffins like this. I was so happy when I started the recipe i have no plans what i am going to make. The end result was really good and the muffins flew away within a day and he ate almost all. We just tasted one or two.

eggless lowfat chocolate oatmeal muffins recipe

INGREDIENTS:
Rolled quick cooking oats- 3/4 cup
*All purpose flour| self raising flour- 3/4 cup
Cocoa powder- 1/4 cup
Yogurt- 1/2 cup (i used low fat)
Milk-1 cup (i used low fat)
Vanilla- 1 teaspoon
Oil- 1/4 cup
Baking powder- 1 teaspoon
Baking Soda- 1/2 teaspoon
Salt- pinch
Sugar, powdered- 3/4 cup
*Do not use baking soda if you use self raising flour.

Healthy Chocolate Oatmeal Muffins

PROCEDURE:
  • In a bowl add the yogurt and beat well with out lumps and add the milk together and then add the rolled oats and allow to soak for 15-20 minutes.
  • While it is soaking, preheat the oven to 180 degrees for 15 minutes and start to prepare the batter.
  • Keep all the dry ingredients all purpose flour, cocoa powder, baking powder, baking soda, salt and powdered sugar inside a bowl; mix well with a whisk or ladle to combine everything together.
  • Once the soaking time is over add the vanilla extract and the oil.
  • Then add the dry ingredients into 2-3 batches and mix well with a ladle or whisk.
  • For me the consistency was just right to transfer. If the batter is watery add a bit flour to make the right consistency.
  • Line the muffin tray with medium sized liners and add the batter and transfer to the oven and bake for 15-20 minutes till the skewer inserted comes out clean.
  • Note: Using low fat yogurt and milk is up to your choice. You could use full fat too. 
  • You could add a beaten egg to if you wish in this same recipe.
Healthy Chocolate Oatmeal cupcake recipe

Healthy breakfast muffins recipe

Wednesday, April 6, 2016

Green smoothie with avocado| Spinach Avocado smoothie bowl - Green Smoothies become my favorite as it has good amount of nutrients with the goodness of green spinach. I tried various combinations in this green smoothie in a short period of time. I liked each and every changes made by the ingredients in this green smoothie. I love the one with banana it adds nice texture and acts as a natural sweetener for the smoothie. Avocados too did the same way with regards to texture but need bit more sweetener. Both are really yummy ingredients which adds nutrients, texture to any kind of smoothies. Same way i love the ripe pears too i made green smoothie with them and posted last week.

With regards to the topping i love the coconut shavings with this smoothie. It adds nice texture to the smoothie. You could add fresh fruits of your choice, chia seeds, chopped nuts, toasted musli, cereals..etc


Green smoothie bowl recipe

INGREDIENTS: 
Spinach- 1 and 1/2 cups
Avocado- 2
Banana-1(optional)
Honey- 1 tablespoon
Yogurt- 2-3 tablespoons
Water- 1/2 cup
Ice cubes- 1/2 cup

Topping:
Fruits of choice
Coconut shavings
Musli| Nuts|cereals


Spinach Avocado smoothie bowl


PROCEDURE:
  • Wash and remove the thick stem from the spinach. 
  • In a blender jar add the spinach, scooped avocado, peeled banana, honey, yogurt, ice cubes and water.
  • Blend  on high till frothy creamy consistency.
  • Pour the smoothy on bowls and top it with fruits of your choice, thinly sliced coconut pieces, nuts or musli depends on your taste for texture.
  • Note: adjust the sweetness according to your taste.
  • To make this smoothie vegan skip yogurt and some coarsely powdered almonds.
green smoothie with avocado and banana

Healthy green smoothie bowls

healthy easy green smoothie breakfast bowl


Monday, April 4, 2016

Spaghetti in Creamy Roasted Bell Pepper Sauce| Smoky bell pepper pasta recipe - I was looking for pasta recipes as my hubby is a huge appetite for pasta. I do not fancy pasta much. I can happily eat small portions but then, I can not take it as the main course. So I wanted to make a change in my palette and find best recipes which pastas made in a healthy way to make me want it as well and to suit it to my palette. I was experimenting pasta with colours and different flavours. The recent trial is the roasted bell pepper pasta which has intense flavours. I made two versions, one for my hubby with milk and for me without milk, just added the ground bell pepper paste to pasta and relished the smoky flavour. Do try this dish I am pretty sure you are going to love it!

Roasted bell pepper pasta recipe

INGREDIENTS:
Red bell peppers-2
Olive oil- 3 teaspoons
Onion-1
Garlic- 4 big cloves
All purpose flour| maida- 1 teaspoon
Milk, almond milk(vegan)|cows milk- 1 and 1/2cups
Spaghetti| pasta of your choice- 1 packet
Pepper| Chilli flakes- to taste
Salt- to taste
Spaghetti in creamy roasted bell pepper sauce

PROCEDURE:
  • Roast the bell peppers on stove top or bake them for 20-30 minutes on a preheated oven in a greased tray until the outer skin get charred and the flesh becomes soft.
  • Wrap them on a kitchen towel or foil and allow it to sweat for another minutes.
  • Meanwhile add oil in a pan; cook the onion and garlic with a pinch of salt till the onion starts to turn golden at the edges.
  • Peel off the charred skin; remove the stem and the seeds. Chop them in to large pieces and grind it along with onion and garlic into a smooth paste.
  • Cook the pasta with 6 cups of water and salt. once it cooked soft drain the water and rinse with cold water.
  • In a wide pan add oil; once the oil is hot add the all purpose flour once it get heated up add the milk and allow it to boil; it starts to thicken. 
  • Now add the ground bell pepper sauce to make a creamy bell pepper sauce. Once the sauce starts to thicken switch off the gas and add the spaghetti or pasta of your choice.
  • Season with salt and pepper. If you wish add some Italian herbs too for more flavour.
  • Note: You could make this pasta in two ways with milk and with out milk too. If you like intense smoky flavour like me just add the cooked pasta into the pureed bell pepper paste no need to cook further.
Spaghetti in creamy roasted bell pepper sauce recipe

pasta in creamy roasted bell pepper sauce

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