saranskitchen

[saranskitchen]

Eggless Cinnamon spiced Ragi Cocoa - Banana bread

I was craving for some homemade spongy bread one evening on a rainy day and immediately realized that I had a bunch of overripe bananas in my pantry. Guys at home never ever touch a banana that has more dark spots, so I was glad that I got some way to finish it off.🙂🙂

 But again I wanted to try it as a low calorie version and use some healthy flour. So I  tried it with a combination of Finger millet(Ragi)/Wheat flours and added cinnamon to give up some spicy punch.. The result was really good and I would definitely say this is the best ever bread I made!! ‘Awesome’ is the one word to describe it!! Never ever will I go back to all purpose flour for home made breads  😀😀

Ingredients:

Finger Millet - 1 cup

Wheat - 1 cup

Honey - ¾ cup

Lemon juice​ - 1 and ½ half tbsp (freshly squeezed)

Pure Vanilla extract - 2 tsp

Cinnamon powder - ¾ tsp

Cocoa powder - 1 tbsp

Olive oil - ½ cup (can use any flavour less oil)

Baking powder - 2 and half tsp

Baking soda - ½ tsp

Bananas - 2 cups ( well ripe)

Walnuts - a handful

Recipe:

Prepare a loaf pan by greasing with oil or lining with parchment paper and greasing the sides.

Preheat the oven to 360 degree Fahrenheit

Take a big mixing bowl.

Add the flours,cinnamon powder, cocoa powder,salt,baking powder and baking soda in the bowl and whisk them together with a hand mixer/stand mixer or a whisk.

In a separate bowl mash bananas with a fork.

Add honey,oil and vanilla extract to the bowl. Blend them all together with a hand mixer.

Transfer the ingredients to the flour mixture bowl.Combine them together with the hand mixer.

Pout the batter to the greased loaf pan.Top it with walnuts. Bake in the oven for about 35 to 45 minutes until when a tooth pick inserted comes out clean.

Remove from the oven and allow it to cool for 5 minutes.

Gently transfer it to cooling rack and allow it to cool completely

Simple,spongy and healthy eggless Cinnamon spiced Ragi Cocoa - Banana bread is ready

Note:

To make it completely vegan substitute honey with coconut palm sugar,maple syrup or jaggery

Nutmeg spice powder can also be used with cinnamon powder

Tastes good without cocoa powder though.

One tsp of coffee powder can be added as well

[saranskitchen]

Lemon Vermicelli/Semiya Upma

I usually do some one pot recipes both in my Instantpot and my gastop. Lemon Semiya Upma is one such recipe which is loaded with colourful veggies. It is a typical south Indian dish which will be a perfect choice for both breakfast and dinner.

Ingredients:

Mustard seeds - ½ tsp

Urad dal - 1 tsp

Channa da - 1 tsp

Onion - ½ (finely chopped)

Ginger - 1 inch (crushed and chopped)

Green chilli - 1

Red chilli - 1

Curry leaves - a sprig

Carrot - 1 (cut into small cubes)

Beans - 1 cup

Cauliflower - 1 cup

Roasted Semiya/Vermicelli - 2 cups

Turmeric powder - a generous pinch for the colour

Lemon juice - 1tsp

Water - 3 cup (Vermicelli :water ratio is 1:1 and half)

Corriander leaves - to garnish

Recipe:

Instant pot version:

Switch on saute mode and add oil. Wait until the display screen shows “HOT”.

Add mustard seeds,once it splutters add urad dal,channa dal and curry leaves.

When the dals turn golden brown, add onion, crushed and chopped ginger,green and red chillis. Saute till the onions turn translucent.

Add all the chopped veggies and turmeric powder .Saute for 2 mins and add water.Let the water boil for a minute and add roasted vermicelli.Give a stir.

Close with the lid and seal the vent. Set on manual high pressure for 4 mins. Once done do QR(Quick Release)

Squeeze lemon juice,garnish with corriander leaves and serve

Stove top version:

Heat oil in a kadai and add mustard seeds,once it splutters add urad dal,channa dal and curry leaves.

When the dals turn golden brown, add onions, crushed and chopped ginger,green and red chillis. Saute till the onions turn translucent.

Add all the chopped veggies and turmeric powder .Saute for 3 mins and add water. Allow the water to boil.

 When water is boiled and bubbles are formed,add roasted vermicelli .Give a gentle stir.

Cover and cook. Once the semiya is cooked and all water evaporates,switch off the gas.

Squeeze lemon juice,garnish with corriander leaves and serve

Note:

Coconut oil can be added at the end for flavor

I use to crush ginger in my mortar and pestle and then chop it for most of the dishes for an enhanced flavour.

If water is not suffecient for stove top version add some more water 

If you use unroasted vermecelli roast it in a teaspoon of ghee or oil before adding

[saranskitchen]

Palak and Paneer Tikki

Palak and paneer tikki is completely my own version of tikki. I had some palak leaves and shredded cottage cheese in my pantry which i had to finish soon as the expiry dates were approaching. Also a group of ladies were following up a diet plan with no carbs on that particular day at my locality and so i decided to try something new and came up with this dish. It can be had as an appetizer or as a no carbs lunch. It is best suitable to those in Paleo diet.

Ingredients:

Onion -  1/2 (finely chopped) Garlic - 3 cloves (finely chopped)

Garlic - 1 inch piece (finely chopped)

Green chillli - 1/4 (minced)

Palak - a handful

Cottage Cheese/Paneer(shredded) - 1 cup

Chilli powder - 1/2 tsp

Garam Masala - 1/4 tsp

Turmeric - 1/4 tsp

Salt

Oil

Recipe:

Switch on gas. Take a pan and add any cooking oil and allow it to heat up.

Add cumin seeds and allow it to splutter.Add onions, chopped ginger- garlic and minced green chilli.Saute till the raw smell leaves

Add Spinach and saute till it cooks and water evaporates.

Now add cottage cheese,salt,spice powders and cook till water completely evaporates and transfer the contents to a bowl.

Add just 1 tsp of bread crumbs to the bowl and make small balls. Flatten the balls and keep aside.

Switch on gas.Take a pan and add 1 tsp oil. Once the oil is heated up, place the flattened balls in the pan and shallow fry. Gently flip on each sides till the tikkis are golden and crisp evenly on both sides

Note:

Use Organic Virgin Coconut oil, Olive oil or Butter if you want the tikki Paleo proof.

Alternatively you can add maida and more bread crumbs if you like to deep fry.

The tikki can also be grilled in oven.

The golden brown colour in the picture regardless of very less oil is due to my cast iron skillet which i used for shallow frying

[saranskitchen]

Palak Paneer Gravy

Palak paneer , cottage cheese in pureed spinach gravy is a very famous north Indian curry. Of course healthier due to two main ingredients Palak and Paneer. It is very easy to make.It goes well with roti,naan,kulcha or jeera rice. 

Ingredients:

Cumin seeds - 1tsp Cinnamon stick - 2 inch piece

Cloves - 4

Cardamom - 1

Onion - 2 large (finely chopped)

Ginger garlic paste - 1 tsp

Tomato - 1 (finely chopped)

Spinach - 1 bunch

Green chilli - 2/Red chilli - 3

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4tsp

Garam Masala - 1/4 tsp

Jeera powder - 1/4 tsp

Milk solids/ Cream - 1 tsp

Lemon juice - few drops

Sugar - a pinch

Salt - as needed

Honey - a little

Oil

Recipe:

Instant pot Version:

Switch on Saute mode. Wait till the screen displays “Hot”.Add washed and chopped palak leaves,red/green chilli and a pinch of sugar(Sugar is added to retain the green colour).Saute till it reduces by volume.

Remove and keep it aside. Run it in a blender/mixi to get a puree out of it.

Switch on saute mode again.Add oil and allow it to heat up.

Add whole spices and let them splutter.

Add onion and ginger garlic paste.Saute till the raw smell leaves off.

Add finely chopped tomato.Saute till it mashes well.

Add chilli,jeera and turmeric powders.

Add pureed spinach.Saute for 3 to 5 mins and then add garam masala.

Add cream/milk solids (I used milk solids made from homemade ghee) and honey

Squeeze lemon juice and serve.

Stove top version:

Switch on gas.Heat up a pan.Add washed and chopped palak leaves,red/green chilli and a pinch of sugar(Sugar is added to retain the green colour).Saute till it reduces by volume.

Remove and keep it aside. Run it in a blender/mixi to get a puree out of it.

Heat up the same pan again.Add oil and allow it to heat up.

Add whole spices and let them splutter.

Add onion and ginger garlic paste.Saute till the raw smell leaves off.

Add finely chopped tomato.Saute till it mashes well.

Add chilli,jeera and turmeric powders.

Add pureed spinach.Saute for 3 to 5 mins and then add garam masala.

Add cream/milk solids (I used milk solids made from homemade ghee) and honey.

Squeeze lemon juice and serve.

Note:

Alternatively spinach can be boiled in hot water for 5 minutes and blanched to retain green colour.

[saranskitchen]

Butter Chicken Masla(Lighter Version)

Butter Chicken Masala is the dish which usually tops the list of most liked Indian recipes all over the world. I do Butter chicken masala in different ways. This recipe is not the traditional one but with modifications to cut off few calories. This time I did it on my Instantpot. Those with Instantpot will know how difficult is to get back to their stove top :) (Instantpot is a multifunctional electric cooker available in USA,UK,Canada and many other countries)

I sometimes tweak the original recipe a little to either make it healthier or cut off some calories without compromising for the original taste as much possible.This is one such version of Butter Chicken Masala. 

Here is my lighter version of Butter Paneer Masala which tastes almost equal to restaurant style version.(Stay tuned for my authentic,traditional version of the same) Plus as I did it in Instantpot lot more time saved to sit and relax with my little one :) I have given the recipe for stovetop version too - enjoy!!

Ingredients: To Marinate Chicken:

Chicken - 500gms

Ginger garlic paste - 1 tsp

Kitchen king Masala/Tandoori Masala - 1/2 tsp

Kashmiri Red Chilli Powder - 1tsp

Corriander powder - 1tsp

Garam Masala - 1/4tsp

Turmeric powder - 1/4 tsp

Yogurt/Curd - 1 tsp (to tenderize chicken)

Other Ingredients:

Butter - 1tsp

Canola oil - 1 tsp (any cooking oil can be used)

Cumin seeds - 1/2 tsp

Cinnamon - 2 inch stick

Cloves - 4 to 5

Cardamom - 3 to 4

Bay Leaves - 2

Large Onions - 2

Tomato - 4 to 5 (Based on the quantity of gravy required)

Ginger Garlic paste - 1 tblsp

Low fat milk - less than 1/4 cup

Almonds - 10 to 15 (soaked and peeled)

Milk Solids - 1 tsp (I used solids which i got making homemade ghee)

Kasthuri Methi/Dried fenugreek leaves - few

Honey - 1 tsp 

Recipe: Marinate boneless chicken cubes with ingredients in to marinate chicken list for atleast one hour. It is always good to marinate for longer time specifically overnight. 

Instantpot Version: 

Add 1 and half cup water to the main innerpot. In a pot inside the innerpot (Pot in pot or PIP method)add roughly cut onions,tomato and chopped almonds and a little water. Select manual high pressure for 8 to 10 mins.I have used almonds as a healthier substitute for cashews. Once done do Quick Release after 5 mins.

Let it cool for sometime and run it in a blender/mixi to a make a puree out of it and keep aside.

Instantpot saute mode on. In the innerpot add butter. Wait till you see “HOT” in the display screen.

Add the marinated chicken. Saute for 3 to 5 minutes. Remove chicken cubes and keep aside.

Add any cooking oil and some butter in the innerpot,add cumin seeds, cinnamon,clovers and bay leaves and wait till they splutter.

Add ginger garlic paste.Saute till the raw smell leaves.

Add all the Masalas except garam masala.

Now transfer the blended and pureed contents. Either slowcook for an hour (  use this time for other work or relax ;) ) or saute till the puree thickens and leaves oil on sides.

Add the sauted chicken cubes and saute till it cooks completely or set Manual high pressure for 5 mins. Do a quick release after 5 mins or Natural Pressure Release(NPR)

Add low fat milk,kasthuri methi and garam masala. Saute for 5 more mins.

Finally add milk solids,honey and serve. (Honey is thesecret behind the restaurant style taste)

Easy and tasty Butter Chicken Masala is ready.Enjoy with your friends and family!!

StoveTop Version:

In a pressure cooker add roughly chopped onions,tomatoes almonds and some water.Give 3 whistles and switch off.

Let it cool for sometime and run it in a blender/mixi to make a puree out of it and keep aside. 

In the same pressure cooker or a kadai add some butter, let it heat and then add marinated chicken cubes.

Saute for 5 mins.Remove the chicken cubes and keep aside.

Add some more butter and oil in the same vessel and let it heat.

Add cumin seeds,cinnamon,cloves,cardamon and bay leaves and wait till they splutter.Add ginger-garlic paste and saute till the raw smell leaves.

Add all the masalas except garam masala

Now add the pureed contents and saute till it thickens and leaves oil on the sides. Add marinated chicken and saute till the chickens cooks well or give one whistle.

Now add kasthuri methi, garam masala and the low fat milk.Saute for 5 more minutes

Finally add milk solids and honey.

Note:

Alternatively onions and tomatoes can be sauted and then blended together.As i wanted to reduce oil and this is my easier version I cooked them.

Instead of honey and milk solids you can use 1 tsp of condensed milk.

Vegetarians can try the recipe with Paneer instead of Chicken for to make Butter Paneer Masala.

Chicken can be grilled in oven to make Chicken Tikka Masala.

If you want thetraditional version, use cashews instead of almonds, add more butter and cream instead of low fat milk and milk solids.

[saranskitchen]

Shahi Tukda

Shahi tukda is a rich Mughalai dessert. It is so simple to do yet gives a rich feel.It is indeed one of my favourite sweet cum snack. I made it when I had a sudden craving for dessert. Those with sweet tooth will love it definitely. Since it has saffron in it , its aroma, flavour and texture needs no adjectives to describe 🙂 

When there is a potluck with friends or a family gathering and you find difficult juggling between all the chores with less time but at the same time wish to treat your guests with a rich dessert, there comes Shahi Tukra for your rescue.

As it has milk and ghee,its very good for kids too. Here is the recipe of Shahi Tukra from my kitchen to yours. Ingredients:

To make rabdi: Milk - 2 cup

Cornflour/Maida - 1/2 tsp

Sugar - 2 and 1/2 tbsp

Saffron - a little

Other ingredients:

Bread(white) - few pieces Sugar - 1/4 cup

Ghee - to fry

Cashew nuts - 7 to 8

Pista - few

Cardamon powder - a pinch

Method:

Combine all ingredients in rabdi list and boil in a medium flame.

Stir continuosly for some time so that no lumps are formed.Be careful  while stirring don't burn.

Switch off the gas when it reaches somewhat  thick  and pouring consistency.Keep aside.

Keep the bread out for 10 mins to remove moisture.Cut the edges of bread and cut  it into triangles.

Switch on gas.Heat ghee in a kadai in low flame.

Fry the bread triangles in ghee so that it becomes golden brown and drain the fried bread in a tissue paper.

Switch on gas.Make Sugar syrup by adding some water to the sugar.Stir thoroughly so that sugar completely dissolves.Keep it aside.

Fry nuts in heated ghee in a separate pan.

Dip the fried bread triangles in sugar syrup.Keep them on a plate.

Pour rabdi over this and garnish with fried nuts and kesar.

Note:

It will also be good when you cool rabdi for some time in refrigerator. 

It can be served both as a dessert or a tea time snack.