Rava Idli Recipe

This is a quick go to breakfast or lunchbox idea that is healthy,delicious and super quick to make and what makes this stand out is the delicious carrot filling.

Ingredients:-

1/2 cup rava

1/4 cup curd/yogurt

1/2 tsp salt

1/2 cup water + 2 tbsp

Filling:-

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp chopped green chillies

1/4 tsp hing (asafoetida)

1 medium onion chopped fine

1/2 cup grated carrot( 1 medium carrot grated)

2 tbsp of ghee

Procedure:-

Start off by mixing 1/2 cup of rava with 1/4 cup curd and 1/2 cup plus two tablespoons water, 1/2 tsp salt. Give this mixture a good stir and set aside for 15 minutes.

Then chop green chillies,grate carrot and finely chop one medium onion.

Heat 2 tbsp of ghee and crackle the mustard seeds.

Then add the cumin seeds,green chillies and hing. Fry for sometime.

Add the finely chopped onions and grated carrots and cook for 5 minutes on a low flame. Let the mixture cool for a bit.

Add this mixture to the rava batter. The batter should not be too thick. Add a couple more tbsp of water if required.

Grease the idli molds lightly and just before putting the mixture into the moulds, add half a tsp of eno fruit salt and mix well. The mixture will bubble up.

Put it into the idli containers and steam for 15 minutes. Let the idlis cool down a bit before removing them.

These idlis are so delicious that they don’t really require any chutney to go along with it.

rava idli
Make a paste of 1/2 cup rava, 1/4 cup curd, 1/2 cup plus two tablespoons water and 1/2 teaspoon salt and set aside for 15 minutes

rava idli
In two tablespoons of ghee crackle 1 tsp of mustard seeds
rava idli
Add 1 tsp of jeera and 1/4 tsp of asafoetida and let it fry for 10 seconds
rava idli
Add the green chillies and fry for 30 seconds
rava idli
Then add the finely chopped onion and the grated carrot and fry on a low flame for 5 minutes till tender. Add a pinch of salt and sugar to taste
rava idli
Add this mixture to the rava batter. You will see that the rava mixture has thickened up. if you find it too thick you can add a couple more tablespoons of water
rava idli
Add half a tsp of eno fruit salt just before putting it in the idli moulds. Give it a good mix,you will see the mixture bubbling and rising
rava idli
Put the mixture into greased idli moulds and steam for 15 minutes
rava idli
Let the idlis cool for a bit before taking it out of the mold.

Poha|| Indian beaten rice

Poha beaten rice recipe

A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.

Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.

Ingredients:-

2 cups poha

1 tsp turmeric powder

1 tsp mustard seeds

8-10 curry leaves

1 tsp grated ginger

1 medium onion chopped

1 potato boiled and cut into cubes

small bunch of coriander leaves

1/4 tsp of hing(asafoetida)

1 green chilly chopped

3 tbsp of peanuts roasted

1 tablespoon jaggery powder or brown sugar

salt to taste

Procedure:-

Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.

Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger

In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).

Add the onion and green chilly and fry till the onion turns translucent.

Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.

Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.

Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.

Poha beaten rice recipe
Start off by roasting 3 tbsp of peanuts on a low flame till they become nice and golden. Set aside
Poha beaten rice recipe
Chop green chilly and onion,grate ginger and wash curry leaves
Poha beaten rice recipe
Heat a tbsp of ghee and splutter 1 tsp of mustard seeds
Poha beaten rice recipe
Add the onions and green chillies and a pinch of hing. Saute well
Poha beaten rice recipe
Add the roasted peanuts and fry for 2 minutes
Poha beaten rice recipe
Add the boiled,cubed potato and fry for sometime
Poha beaten rice recipe
Add 1 tsp of turmeric powder and give a stir
Poha beaten rice recipe
Poha beaten rice recipe
Add two cups of poha and salt to taste. Add a tablespoon of brown sugar or jaggery powder and mix well
Poha beaten rice recipe
Poha beaten rice recipe
Finally add a handful of chopped coriander and give a good mix. Adjust salt and sugar

Healthy banana muffins without butter/oil

Healthy Banana Muffins no oil/no butter

I have been on a muffin kick lately and have been searching for healthier muffin recipes to try and I came across a banana muffin recipe and decided to modify it a bit!

I went a little overboard on the mashed bananas and used 4 instead of 2 or 3 and threw in cranberries,walnuts and oats for good measure(health).

It resulted in a perfect tasting banana muffin. The cranberries added a lovely tartness and the muffin was quite moist and not too sweet.

Ingredients:-

4 medium bananas

150gms yogurt/curd (1/2 cup)

2 eggs

2 tsp vanilla extract

3/4 cup dark brown sugar

1 and 1/2 cups maida/plain flour

1/2 tsp cinnamon powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup oats( Quaker instant oats)

1/2 cup cranberries

1/2 cup chopped walnuts

Procedure:-

  1. In a bowl add the flour, baking soda,baking powder and salt and stir till well combined.
  2. Mash the bananas and add the curd to it and mix well.
  3. Mix in the brown sugar and cinnamon.
  4. Then add the eggs and vanilla extract and mix well on medium speed for two minutes.
  5. Add the dry ingredients to the wet ingredients and stir till just combined. Do not overmix. The batter will be lumpy and a lumpy batter makes for the best muffins.
  6. Finally stir in the oats,cranberries and walnuts.
  7. I got around 16 muffins that I filled to about 3/4 full each.
  8. Bake for 12-15 minutes at 180C or till done.
Healthy Banana Muffins no oil/no butter
Mix the dry ingredients and set aside
Healthy Banana Muffins no oil/no butter
Mash 4 medium bananas
Healthy Banana Muffins no oil/no butter
Mix curd and mashed bananas
Healthy Banana Muffins no oil/no butter
Mix the brown sugar and cinnamon
Healthy Banana Muffins no oil/no butter
Beat in the eggs for 2 minutes,
Healthy Banana Muffins no oil/no butter
Stir in the dry ingredients
Healthy Banana Muffins no oil/no butter
Stir in the dry ingredients till just combined
Healthy Banana Muffins no oil/no butter
Stir in the oats, cranberries and walnuts
Healthy Banana Muffins no oil/no butter
This is what the mixture will look like
Healthy Banana Muffins no oil/no butter
Fill in the muffin cases till 3/4 full
Healthy Banana Muffins no oil/no butter
Bake at 180C for 15 minutes

Best ever Oatmeal Cookies

Best ever oatmeal cookies

On my cookie craving, I came across this recipe on the bigger bolder baking site and decided to try it. I substituted cranberries instead of raisins because that’s what I had on hand. These turned out delicious and they were absolutely spot on! I altered the measurement of sugar and it was just right.

Recipe Source: Gemma’s best ever oatmeal cookies

Ingredients

1/2 cup butter room temperature(100 gms)

3/4 cup brown sugar

2 tbsp white sugar

1 tsp vanilla

1 egg

3/4 cup maida flour(white flour)

1 teaspoon cinnamon

1/2 tsp salt(skip salt if using salted butter)

1/2 tsp baking soda

1 1/2 cups oats

1/2 cup cranberries

Procedure

  1. Preheat oven to 180C. Line a cookie sheet with parchment paper and set aside.
  2. Combine the flour, salt, cinnamon and baking soda.
  3. In a large bowl cream together the butter,white and brown sugar.Once light and fluffy add in the egg and vanilla and whip well until combined.
  4. Fold in the dry ingredients with a spatula. Do not overmix.
  5. Fold in the oats and raisins.
  6. No need to chill in the fridge
  7. Using a tablespoon measure scooped heaped tablespoons of the cookie dough on the lined baking sheet leaving space between each cookie.
  8. Bake for 15-20 minutes. Check after 10 minutes as every oven temperature is different. They should be slightly soft in the middle.
  9. Allow to cool before eating!
  10. Store in an airtight container for 2-3 days at room temperature.

Best ever oatmeal cookies
Add all dry ingredients in a bowl. Flour,cinnamon,salt and baking soda

Best ever oatmeal cookies
Cream 100gms of room temperature butter for a minute

Best ever oatmeal cookies
Add the sugars and cream till light and fluffy

Best ever oatmeal cookies
Add the egg and vanilla and whip till well combined. Fold in the dry ingredients.

Best ever oatmeal cookies
Mix in the cranberries and oats

Best ever oatmeal cookies
Add a tablespoon measure on the lined baking sheet. i got 24 cookies

Best ever oatmeal cookies
Bake at 180C for 15-20 minutes. Check after the 10 minute mark

 

Healthy Oatmeal Muffins with banana,walnuts and cranberries

healthy oatmeat muffins with

Recipe source: healthy muffins

Recipe based on Joanna Soh’s healthy muffins

Ingredients:-

1 and 1/2 cup oats powdered

1 tsp baking soda

1/2 tsp baking powder

1/4 cup cranberries

1/4 cup walnuts finely chopped

pinch of salt

2 bananas mashed

4 tbsp honey

2 tsp vanilla

2 eggs

1/2 cup yogurt/curd

1 tsp cinnamon powder

(makes around 24-26 mini muffins)

Procedure

  1. Preheat oven to 180C.
  2. Combine all the dry ingredients together. Powdered oats,baking soda,baking powder, pinch of salt,cinnamon,cranberries and walnuts.
  3. Mash bananas.
  4. Whisk together the eggs,vanilla,honey,mashed bananas and curd.
  5. Combine the wet and dry ingredients together. Stir well
  6. Divide equally into the muffins tray. Here I used a tbsp of batter for each muffin mould.
  7. Bake at 180C for 20-25 minutes. Here I checked it at the 20 minute mark and baked for another 7-8 minutes because my oven runs a little low.

 

healthy oatmeat muffins with cranberries and walnuts
Add all the dry ingredients together in a bowl. Cranberries,walnuts,powdered oats,salt,baking soda,baking powder,cinnamon

 

healthy oatmeat muffins with cranberries and walnuts
Mash 2 medium bananas

 

healthy oatmeat muffins with cranberries and walnuts
Add the honey to the mashed bananas as well as the curd,eggs and vanilla essence and whisk well

healthy oatmeat muffins with cranberries and walnuts
Add in the dry ingredients to the wet batter and mix with a spoon until just combined

healthy oatmeat muffins with cranberries and walnuts
This is what the batter looks like

 

healthy oatmeat muffins with cranberries and walnuts
Divide equally into 24 mini muffin moulds and bake at 180C for 20 minutes. A knife inserted into the muffins should come out clean

IMG_20181102_114310

White Chocolate Chip cookies

best white chocolate chip cookies

After making the yummy chocolate chip cookies that I posted on my blog, I was on the hunt for some more delicious cookie recipes and I decided to try out these white chocolate chip cookies I came across. The title of this post is aptly named ‘the best white chocolate chip cookies’.

best white chocolate chip cookies

These cookies have a wonderful almost toffee, caramelized,milky flavor to them. It reminds me very much of the milk toffee sweets made for Christmas.

The cookie dough is not very firm like normal cookie dough, its more like a thick cake batter. I baked some straight away and some I chilled for a few hours before baking and it didn’t really make a difference.

Both methods turned out equally delicious. These do spread out quite a bit though so I recommend keeping quite a bit of space between each cookie before baking.

I cut down the recipe to half because I didn’t want to make a big batch.

Recipe source: The best white chocolate chip cookies

Ingredients:-

1/2 cup butter,room temperature

1/2 cup brown caramelized sugar

1/4 cup granulated sugar that I then ground down to a powder

1 egg

1 tablespoon vanilla extract

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 1/4 cup flour

200 gms of white chocolate that I chopped into chunks

Procedure:

  1. Preheat oven to 180’C
  2. Cream together the butter and both sugars for 2-3 minutes on medium speed.
  3. Add in the egg and vanilla essence and further beat on medium speed for 5 minutes.
  4. Add in the flour, baking soda,baking powder and salt and beat on low speed till incorporated.
  5. Beat in the white chocolate chunks for a minute.
  6. Take 2 tbsp size balls of cookie dough and place them on a baking sheet and keep quite a bit of space between each cookie.
  7. I then placed them in the fridge for 3-4 hours to set. I baked a couple immediately and they turned out quite well. Keeping the dough in the fridge is not necessary.
  8. I baked them for 15 minutes at 180’c. Please check your cookies after the 10 minute mark as everyone’s oven temperatures differ. I had to keep mine in for longer.
  9. Set aside to cool. These get a lovely golden color and are chewy in the inside.

best white chocolate chip cookies

best white chocolate chip cookies
cream together butter and brown sugar. I powdered the 1/4 cup of white granulated sugar and beat it in

best white chocolate chip cookies
Add in the egg and vanilla extract

best white chocolate chip cookies
Add in the flour,baking soda and baking powder and mix well.

best white chocolate chip cookies
Place the cookies on a baking sheet. Here I used foil. Keep quite a bit of space between each cookie as these do tend to spread quite a bit. I didn’t do so and ended up with my cookies sticking to each other

best white chocolate chip cookies
This is how they turned out. I didn’t keep enough space between each cookie and it ended up sticking to one another. This doesn’t detract from the deliciousness of each cookie though!

 

 

 

Throw together a pizza

This is a recipe for when you don’t want to order those caloric filled pizzas and want to make a ‘healthier’ version at home.

Its also a great way to utilise any leftover roast chicken or veggies.

I started by sauteeing around 200gms of white button mushrooms, 1 onion and a green bell pepper in a tbsp of butter. I  first sauteed the mushrooms and when they released water, I added the onion and bell pepper and cooked them through.

Homemade pizza Homemade pizza

Homemade pizza Homemade pizza

I used two store bought pizza crusts and added a thin layer of store bought ketchup and a mix of chilly ketchup.

Homemade pizza

I then added a generous sprinkling of pizza spice mix or oregano mix which is readily available in most supermarkets. I topped both the pizza bases with the sauteed vegetables, roasted chicken and cheese. I used a cheese cube for each pizza.

Homemade pizza  Homemade pizza

Homemade pizza

Bake in the oven at 180’c for 15 mins.

IMG_20180927_190821

This recipe is truly delicious and way better than ordering or calling for a pizza!

Its easily customizable, you can pretty much put any topping you like!