This is the recipe for a healthier and vegetarian version of my earlier carrot cupcake recipe. To try the regular cupcake recipe check here Carrot cupcake.
- Whole Wheat flour – 1 and a 1/2 cup
- Jaggery(not same as brown sugar) – 1 and a 1/2 cup
- Shredded Carrots – 1 and 1/4 cup
- Melted Butter – 3/4 cup (12 teaspoons)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup – Milk
Paneer Manchurian Dry
Paneer manchurian is a blend of Chinese and Indian cuisine or as we would call it the Indo-Chinese recipe.
- Paneer – 2 cups
- Corn flour – 1/2 cup
- Egg -1
- Salt to taste
- Onion – 1
- Green Peppers – 1
- Ketchup – 1 tablespoon
- Soy Sauce – 1 tablespoon
Spaghetti and Vegetables Stir Fry
I wanted to fix something for dinner real quick because I made some spicy cookies earlier and they didn’t turn out the way I expected and I was losing interest in cooking for the day. So I thought of something instant to cook and this recipe magically crossed my mind! Easy, quick and can’t go wrong with the taste 😉
- Vegetables of choice – 2 cups (I used Green Peppers and Mushroom)
- Cooked Spaghetti – 2 cups
- Salt to taste
- Soy sauce – 1 tablespoon
- Ketchup – 1 teaspoon
- Olive Oil – 1 tablespoon
One of my resolutions for 2014 is to create my signature dishes! And I think I found my first signature recipe. It is an extremely delicious rice dish. Join me in indulging my first signature recipe!
- Rice – 2 cups
- Water – 2 cups
- Coconut milk – 2 cups
- Olive Oil – 2 tablespoons
- Green Peas – 1 cup
- Ginger garlic paste – 1 tablespoon
- Onion – 1/4 cup (Thinly sliced)
- Pepper corns – 10 numbers
- Salt to taste
In an electric rice cooker heat olive oil. Add sliced onion, ginger garlic paste, green peas and pepper corns and saute for 2 minutes.
Wash the rice and add to the cooker and saute for two more minutes.
Now add the measured cups of coconut milk and water. Add salt and let it cook.
When the cooker turns off, wait for ten minutes or until it cools down and fluff with fork.
Serve hot with chicken curry or fry!
Pepper corn is my secret ingredient! The accidental bite at the black pepper while savoring a delicious pulao is a kick.
Half portion of coconut milk and half portion water to boil the rice is a silent taste buster.
Chickpea is a legume which is high in protein and makes a very healthy snack. Combine chickpea and farm fresh vegetables to make an excellent snack that is high on fiber and proteins and keeps you filling for a longer time. Lets get started on how to make this easy and healthy snack!
- Chickpea – 1 cup
- Cucumber – 2 (Small ones)
- Cherry tomatoes – 5 Read the rest of this entry »
This Indian dish combines the rich flavors of cauliflower and potato mixed with a fine curry of onions, tomatoes and coconut. It is best served with roti or steamed rice.
- Cauliflower – 1 cup
- Potatoes – 1 cup
- Scraped Coconut (Coconut flakes) – 4 tablespoons
- Oil – 4 teaspoons
- Cumin seeds – 1/4 teaspoon
- Bay leaves – 2
- Onion – 1/2 of a big sized onion Read the rest of this entry »
Oven roasted potatoes is an excellent side for grilled fish and herb and cheese grilled chicken breasts. But it takes time to perfect roasted potatoes. After many trials, I found the perfect combination.
Small Yellow Potatoes – 10
Olive Oil – 1 tablespoon
Salt and Pepper – Sprinkle as per taste
Preheat the oven to 400.
Wash and scrap the rough parts of the potato. It is best not to peel the skin off completely.
Cut the potatoes into half and add oil, salt and pepper and mix them thoroughly until they are evenly spread.
Place them on a greased foil, cut edge facing downwards.
Bake in the oven for 25 to 30 minutes.
Sprinkle freshly cut basil and serve hot!
Here is an easy way to peel and core tomatoes that I learnt from Martha Stewart cooking class video. Peeling and coring tomatoes is the first step in all sort of sauces, soups, puree and ketchup. Here is a trick to easily peel the tomatoes.
Boil water in a pot. Meanwhile, wash and remove the stem of tomatoes. Turn the tomato upside down and make a small x sign using a knife.
Drop the tomatoes in boiling water. Leave it boiling water for not more than ten seconds. Meanwhile, set aside a bowl of icy cold water. Add ice cubes if necessary.
Remove the tomatoes from the boiling water and immediately drop them in cold water. This will prevent the tomatoes from getting cooked.
Now you will notice that the skin has peeled off automatically for the major part. Peel the skin off completely. Now to core the tomatoes, run the knife along the top of the tomato like shown in the image below.
Now the tomatoes can be used for a variety of purposes after peeling and coring.
Green peas is a very small ingredient but can work wonders in the cooking while adding its own flavor and rich content of nutrients. It has potassium, fiber, Vitamin A and C in large amounts. This is an easy to cook recipe that tastes delicious
Green Peas – 1 cup
Tomato -1/2 (medium Sized)
Onion – 1/2 (medium sized)
Garlic – 1 clove
Ginger – 1 small piece
Salt to taste
Garam Masala – 1 tspn
Steam the green peas until they become tender.
Make a puree of the following: tomato, onion, garlic, ginger
Heat oil in a skillet and add the puree. Add salt and garam masala and cook for about 2 minutes.
Now add the steamed green peas and mix well with the gravy and simmer cook till done, approximately 5 minutes.
Serve hot with steamed rice or pulao…!