Diet Meals
Fun Pickups
Healthy Inbetweens
Jelly Salad
Moothias
Paneer Open Toasts
Soup from Sprouts
Cabbage Vegetable
Diet Meals : Cabbage Vegetable
Cabbage Vegetable
Ingredients
1 1/2 cups cabbage shredded
One stalk curry leaves
Two green chilies
1/2 tomato chopped
1 tbsp. green peas boiled
1/2 tsp. red chili powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. mango powder
Two pinches asafetida
Salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method:
Wash and drain cabbage. Keep aside.
Slit green chilies. Wash curry leaves.
Heat oil in a heavy pan. Add seeds, allow spluttering.
Add asafoetida, green chilies, curry leaves. Stir.
Add tomatoes, stir. Add cabbage.
Sprinkle all dry masalas over cabbage.
Cover with a plate, tail or lid which will hold enough water.
Pour some water in the lid (1/2 glass approx.).
Simmer on low for 3-4 minutes. Remove lid carefully.
Stir to mix the masalas well.
Cook till the oil separates at edge of the vegetable.
Serve hot with whole-wheat chapatti or bread.
Making time: 15 minutes
Makes: 2-3 servings.
Ingredients
1 1/2 cups cabbage shredded
One stalk curry leaves
Two green chilies
1/2 tomato chopped
1 tbsp. green peas boiled
1/2 tsp. red chili powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. mango powder
Two pinches asafetida
Salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method:
Wash and drain cabbage. Keep aside.
Slit green chilies. Wash curry leaves.
Heat oil in a heavy pan. Add seeds, allow spluttering.
Add asafoetida, green chilies, curry leaves. Stir.
Add tomatoes, stir. Add cabbage.
Sprinkle all dry masalas over cabbage.
Cover with a plate, tail or lid which will hold enough water.
Pour some water in the lid (1/2 glass approx.).
Simmer on low for 3-4 minutes. Remove lid carefully.
Stir to mix the masalas well.
Cook till the oil separates at edge of the vegetable.
Serve hot with whole-wheat chapatti or bread.
Making time: 15 minutes
Makes: 2-3 servings.
Diet Meals : Soup from Sprouts
Soup from Sprouts
Ingredients
1/2 cup sprouts (your choice)
1 tbsp. cabbage shredded fine
1 tbsp. carrot grated
One onion grated
One potato boiled, peeled & grated
One garlic flake crushed
1 1/2 tsp. corn flour
1/2 tsp. oil
Green chili sauce to taste
Salt to taste
1/2 tsp. sugar
Method:
Boil washed sprouts in 4 cups water.
Drain and keep both aside separately.
Mix the corn flour in 1/4 cup water. Keep aside.
Heat oil in a heavy pan, add onion and garlic
Stir-fry for a minute.
Add carrot, cabbage, sprouts, and potato. Stir for 2-3 minutes.
Add the stock (water in which sprouts were boiled).
Boil and simmer for 5 minutes.
Add salt, chili sauce, sugar and corn flour paste, stirring continuously.
Boil for 2 minutes.
Serve steaming hot, with wheat bread toasts or garlic rolls.
Making time: 25 minutes
Makes: 4 servings
Ingredients
1/2 cup sprouts (your choice)
1 tbsp. cabbage shredded fine
1 tbsp. carrot grated
One onion grated
One potato boiled, peeled & grated
One garlic flake crushed
1 1/2 tsp. corn flour
1/2 tsp. oil
Green chili sauce to taste
Salt to taste
1/2 tsp. sugar
Method:
Boil washed sprouts in 4 cups water.
Drain and keep both aside separately.
Mix the corn flour in 1/4 cup water. Keep aside.
Heat oil in a heavy pan, add onion and garlic
Stir-fry for a minute.
Add carrot, cabbage, sprouts, and potato. Stir for 2-3 minutes.
Add the stock (water in which sprouts were boiled).
Boil and simmer for 5 minutes.
Add salt, chili sauce, sugar and corn flour paste, stirring continuously.
Boil for 2 minutes.
Serve steaming hot, with wheat bread toasts or garlic rolls.
Making time: 25 minutes
Makes: 4 servings
Diet Meals : Paneer Open Toasts
Paneer Open Toasts
Ingredients
200 gms. Cottage cheese (paneer) grated
Three carrots grated
Two onions grated
1/2 cup cabbage chopped fine
1/2 cup spinach chopped, boiled, drained
1 tbsp. corn flour
1/2 tbsp. butter
Pepper to taste
Salt to taste
2 tbsp. cornflakes (cereal)
6 slices wheat or white bread
Method:
Heat butter, add onion, stir-fry for a minute.
Add carrots, cabbage, spinach, salt , pepper, corn flour.
Stir well, keep aside.
Before serving:
Spread the mixture on each slice of bread.
Crush the cornflakes and sprinkle over the mixture.
Top with grated paneer liberally.
Bake in hot oven for 5 minutes before serving, or until the bread gets crisp.
Cut into triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Ingredients
200 gms. Cottage cheese (paneer) grated
Three carrots grated
Two onions grated
1/2 cup cabbage chopped fine
1/2 cup spinach chopped, boiled, drained
1 tbsp. corn flour
1/2 tbsp. butter
Pepper to taste
Salt to taste
2 tbsp. cornflakes (cereal)
6 slices wheat or white bread
Method:
Heat butter, add onion, stir-fry for a minute.
Add carrots, cabbage, spinach, salt , pepper, corn flour.
Stir well, keep aside.
Before serving:
Spread the mixture on each slice of bread.
Crush the cornflakes and sprinkle over the mixture.
Top with grated paneer liberally.
Bake in hot oven for 5 minutes before serving, or until the bread gets crisp.
Cut into triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Diet Meals : Moothias
Moothias
Ingredients
1-cup whole-wheat flour
1 tbsp. semolina
1/4 tsp. soda bicarbonate
2 tbsp. oil
1/2 cup coriander chopped
1-cup bottle gourd grated
1/2 tsp. red chili powder
1/2 tsp. cumin seeds
1/4 tsp. turmeric powder
1/2 tsp. ginger grated
1 tbsp. curds
Salt to taste
Method:
Squeeze out the excess water from grated gourd.
In a large plate, sieve the flour with the soda.
Add semolina; make a well in the centre.
Add all other ingredients in the well.
Knead into soft dough.
Use greased palms and shape into 6" long, 1" wide rolls.
Arrange in a colander to boil over steam.
Or use a double walled steamer.
Cover lid tightly and steam for 1/2 hour.
Cut into 1" pieces.
Serve piping hot with kadhi or fresh curds.
Note:
You may substitute coriander with methi leaves or spinach.
You may substitute bottle gourd with pumpkin or cucumber.
Variation:
If you want to convert it to a dry snack, cool the pieces. Heat some oil in a kadai, add pieces.
Sprinkle chili powder, salt, garam masala, lemon juice as per taste.
Garnish with chopped coriander and sesame seeds.
Serve with toothpicks along with tea or coffee.
Making time: 45 minutes
Makes: 3 servings
Ingredients
1-cup whole-wheat flour
1 tbsp. semolina
1/4 tsp. soda bicarbonate
2 tbsp. oil
1/2 cup coriander chopped
1-cup bottle gourd grated
1/2 tsp. red chili powder
1/2 tsp. cumin seeds
1/4 tsp. turmeric powder
1/2 tsp. ginger grated
1 tbsp. curds
Salt to taste
Method:
Squeeze out the excess water from grated gourd.
In a large plate, sieve the flour with the soda.
Add semolina; make a well in the centre.
Add all other ingredients in the well.
Knead into soft dough.
Use greased palms and shape into 6" long, 1" wide rolls.
Arrange in a colander to boil over steam.
Or use a double walled steamer.
Cover lid tightly and steam for 1/2 hour.
Cut into 1" pieces.
Serve piping hot with kadhi or fresh curds.
Note:
You may substitute coriander with methi leaves or spinach.
You may substitute bottle gourd with pumpkin or cucumber.
Variation:
If you want to convert it to a dry snack, cool the pieces. Heat some oil in a kadai, add pieces.
Sprinkle chili powder, salt, garam masala, lemon juice as per taste.
Garnish with chopped coriander and sesame seeds.
Serve with toothpicks along with tea or coffee.
Making time: 45 minutes
Makes: 3 servings
Diet Meals : Jelly Salad
Jelly Salad
Ingredients
1 packet jelly (your choice)
1-cup cabbage shredded
1-cup carrot chopped
One sprig spring onion chopped fine
One tomato
One capsicum small chopped
One apple firm
Two pineapple slices
1/2 tbsp. coriander chopped fine
Salt to taste
Pepper fresh ground
1/2 tsp. ground sugar
1 tsp. white vinegar
Method:
Set jelly as per instructions on packet.
Meanwhile place any empty salad bowl in the fridge to chill.
When jelly is well-set cut into tiny cubes.
Remove the bowl from fridge. Chop apple and pineapple to pieces.
Fill it with cabbage, carrot, capsicum, apple, pineapple, spring onion.
Sprinkle salt, pepper, vinegar and sugar. Add jelly pieces.
Toss with chopsticks or fork.
Garnish with slices of tomato and coriander.
Serve chilled.
Making time: 10 minutes (excluding jelly-setting time)
Makes: 6-7 servings
Ingredients
1 packet jelly (your choice)
1-cup cabbage shredded
1-cup carrot chopped
One sprig spring onion chopped fine
One tomato
One capsicum small chopped
One apple firm
Two pineapple slices
1/2 tbsp. coriander chopped fine
Salt to taste
Pepper fresh ground
1/2 tsp. ground sugar
1 tsp. white vinegar
Method:
Set jelly as per instructions on packet.
Meanwhile place any empty salad bowl in the fridge to chill.
When jelly is well-set cut into tiny cubes.
Remove the bowl from fridge. Chop apple and pineapple to pieces.
Fill it with cabbage, carrot, capsicum, apple, pineapple, spring onion.
Sprinkle salt, pepper, vinegar and sugar. Add jelly pieces.
Toss with chopsticks or fork.
Garnish with slices of tomato and coriander.
Serve chilled.
Making time: 10 minutes (excluding jelly-setting time)
Makes: 6-7 servings
Diet Meals : Healthy In-betweens
Healthy In-betweens
Ingredients:
Two med. cucumbers
Two tomatoes
Two carrots grated
One potato boiled grated
1/2 cup paneer (cottage cheese) grated/crumbled
One tbsp. processed cheese grated
2 tbsp. curd cheese
1 tbsp. cabbage grated fine
Salt to taste
Pepper to taste
1/2 tsp. white vinegar
1/2 tsp. ginger grated
1/2 tbsp. coriander chopped
Method:
Peel cucumbers. Cut in half lengthwise.
Scoop out seeds. Cut the boat shaped lengths into 2-inch chunks.
Quarter tomatoes, scoop out seeds. Keep aside everything.
Put paneer, cheese, curd cheese, cabbage, carrot, ginger, potato in a bowl.
Add the salt, pepper, vinegar and toss gently.
Before serving:
Place a spoonful of this mixture into each hollow of cucumber and tomato.
Garnish with bits of coriander.
Serve chilled with nachos or plain.
Note: Curd cheese is made by tying the normal plain curd in a muslin cloth and hanging up for 2-3 hours.
Making time: 15 minutes
Makes: 4 servings
Ingredients:
Two med. cucumbers
Two tomatoes
Two carrots grated
One potato boiled grated
1/2 cup paneer (cottage cheese) grated/crumbled
One tbsp. processed cheese grated
2 tbsp. curd cheese
1 tbsp. cabbage grated fine
Salt to taste
Pepper to taste
1/2 tsp. white vinegar
1/2 tsp. ginger grated
1/2 tbsp. coriander chopped
Method:
Peel cucumbers. Cut in half lengthwise.
Scoop out seeds. Cut the boat shaped lengths into 2-inch chunks.
Quarter tomatoes, scoop out seeds. Keep aside everything.
Put paneer, cheese, curd cheese, cabbage, carrot, ginger, potato in a bowl.
Add the salt, pepper, vinegar and toss gently.
Before serving:
Place a spoonful of this mixture into each hollow of cucumber and tomato.
Garnish with bits of coriander.
Serve chilled with nachos or plain.
Note: Curd cheese is made by tying the normal plain curd in a muslin cloth and hanging up for 2-3 hours.
Making time: 15 minutes
Makes: 4 servings
Diet Meals : Fun Pickups
Fun Pickups
Ingredients:
Corncobs, maize, Carrot, Beetroot, Potato
Four baby corns
Four baby carrots
Four baby beetroots
Four baby potatoes
Four baby onions
1/2 tbsp. butter
1 tbsp. thick curds
One tbsp. grated cheese
2-3 pinches ginger grated
2-3 pinches garlic grated
Two green chilies crushed
1/2 tsp. chat masala
1/2 tsp. red chili powder
1/2 tbsp. coriander chopped fine
1/2 tsp. vinegar
Salt to taste
Method:
Clean, peel and wash vegetable whole.
Cook them either in steam or pressure until cooked but firm.
Keep aside. Mix the remaining ingredients in a bowl, except cheese.
Coat the cooked vegetables with this mixture.
Allow to marinate for 30 minutes.
Transfer to a casserole, bake in a hot oven, till the water dries up.
Sprinkle grated cheese and serve with fancy toothpick to pick up.
Serve hot with tomato ketchup and chilled soft drinks, etc.
Making time: 30 minutes (excluding marinating time)
Makes: 4-5 servings
Ingredients:
Corncobs, maize, Carrot, Beetroot, Potato
Four baby corns
Four baby carrots
Four baby beetroots
Four baby potatoes
Four baby onions
1/2 tbsp. butter
1 tbsp. thick curds
One tbsp. grated cheese
2-3 pinches ginger grated
2-3 pinches garlic grated
Two green chilies crushed
1/2 tsp. chat masala
1/2 tsp. red chili powder
1/2 tbsp. coriander chopped fine
1/2 tsp. vinegar
Salt to taste
Method:
Clean, peel and wash vegetable whole.
Cook them either in steam or pressure until cooked but firm.
Keep aside. Mix the remaining ingredients in a bowl, except cheese.
Coat the cooked vegetables with this mixture.
Allow to marinate for 30 minutes.
Transfer to a casserole, bake in a hot oven, till the water dries up.
Sprinkle grated cheese and serve with fancy toothpick to pick up.
Serve hot with tomato ketchup and chilled soft drinks, etc.
Making time: 30 minutes (excluding marinating time)
Makes: 4-5 servings
Oil - Free Veggies : Palak Paneer
Palak Paneer
Ingredients :
Spinach, Paneer, Ginger
One bunch fresh spinach
100 gms paneer from skimmed milk or tofu
One tbsp. grated paneer for garnishing
1 onion, grated
2 green chilies
1” piece ginger
One flake garlic
1/4 tsp. turmeric powder
Two pinches asafetida powder
1 tsp. wheat flour
Salt to taste
Lemon juice to taste
Method:
Blanche spinach in very little water.
Cool in a large plate.
Put into mixer with chili, garlic, ginger, flour.
Run till spinach is coarsely chopped.
Keep aside till required or refrigerate.
Heat a nonstick pan, add paneer.
Stir the piece around for a minute.
Add onion, stir cook for a minute.
Add ground paste; cook till it comes to a boil.
Add all other ingredients, cover and simmer.
When gravy is thick and excess water has evaporated, take off fire.
Pour into serving dish, garnish with grated paneer.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Ingredients :
Spinach, Paneer, Ginger
One bunch fresh spinach
100 gms paneer from skimmed milk or tofu
One tbsp. grated paneer for garnishing
1 onion, grated
2 green chilies
1” piece ginger
One flake garlic
1/4 tsp. turmeric powder
Two pinches asafetida powder
1 tsp. wheat flour
Salt to taste
Lemon juice to taste
Method:
Blanche spinach in very little water.
Cool in a large plate.
Put into mixer with chili, garlic, ginger, flour.
Run till spinach is coarsely chopped.
Keep aside till required or refrigerate.
Heat a nonstick pan, add paneer.
Stir the piece around for a minute.
Add onion, stir cook for a minute.
Add ground paste; cook till it comes to a boil.
Add all other ingredients, cover and simmer.
When gravy is thick and excess water has evaporated, take off fire.
Pour into serving dish, garnish with grated paneer.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Oil - Free Veggies : Mixed Vegetable Gravy
Mixed Vegetable Gravy
Ingredients :
Carrot, Cauliflower, Beans
One carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
Two florets cauliflower, broken into florets
5-6 French beans, chopped into pieces, 1 cm. long 1 capsicum, diced
One tomato diced
One onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
Salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
Two whole red chilies
One clove
1/2” piece cinnamon
1 tsp. sesame seeds
Method:
Put carrot, cauliflower, beans, peas in a large microwave can.
Add 1/2 cup water, cover with a loose lid, and micro on high for 4 minutes.
Sprinkle more water if required, further micro on high for 2 minutes, if veggies are not fully cooked.
Chop and put paneer in a mixer, add prepared powder.
Add tomato, grind to a smooth paste.
Heat a non-stick pan, add seeds, allow to pop.
Add onion, capsicum, stir cook for 2-3 minutes.
Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
Add boiled veggies, any of their leftover water and milk.
Stir, bring to a boil, cover and cook further on low, for 3-4 minutes.
Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
Pour into serving dish, garnish with chopped coriander.
Serve hot with bhakris or whole-wheat chapattis.
Notes:
One may boil veggies in a regular fashion too, instead of micro waving.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: 5 hours
Ingredients :
Carrot, Cauliflower, Beans
One carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
Two florets cauliflower, broken into florets
5-6 French beans, chopped into pieces, 1 cm. long 1 capsicum, diced
One tomato diced
One onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
Salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
Two whole red chilies
One clove
1/2” piece cinnamon
1 tsp. sesame seeds
Method:
Put carrot, cauliflower, beans, peas in a large microwave can.
Add 1/2 cup water, cover with a loose lid, and micro on high for 4 minutes.
Sprinkle more water if required, further micro on high for 2 minutes, if veggies are not fully cooked.
Chop and put paneer in a mixer, add prepared powder.
Add tomato, grind to a smooth paste.
Heat a non-stick pan, add seeds, allow to pop.
Add onion, capsicum, stir cook for 2-3 minutes.
Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
Add boiled veggies, any of their leftover water and milk.
Stir, bring to a boil, cover and cook further on low, for 3-4 minutes.
Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
Pour into serving dish, garnish with chopped coriander.
Serve hot with bhakris or whole-wheat chapattis.
Notes:
One may boil veggies in a regular fashion too, instead of micro waving.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: 5 hours
Oil - Free Veggies : Corn in Red Gravy
Corn in Red Gravy
Ingredients :
Corn Kernels, Onion, Tomato
Two cups corn kernels (fresh or frozen)
One onion chopped
One tomato chopped
One stalk curry leaves
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander leaves finely chopped
1/2 tsp. mustard seeds
2-3 pinches asafetida
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seed (dhania) powder
Two pinches garam masala powder (optional)
1 tsp. sugar
1 tsp. lemon juice
1 tsp. wheat flour
Salt to taste
Method:
Pressure-cook corn kernels for 3-4 whistles, or till soft.
Drain water, save approx. 1 cup, keep aside.
Put onions, tomato in a pan, stir and sauté for 3-4 minutes.
Add ginger, garlic, 1/4 cup water, and transfer to a mixer.
Add garam masala powder, sugar, grind to a paste.
Cover and keep for 2 minutes
Heat a heavy pan, add mustard seeds, and curry leaves.
Allow to pop for a second or two, add onion paste, asafetida.
Stir and cook for 3-4 minutes.
Add saved corn water, masalas, and salt, bring back to a boil.
Simmer for 2 minutes, add wheat flour, corn, mix well.
Cook till gravy thickens, pour into serving dish.
Garnish with chopped coriander.
Serve hot with chapatti, bread or bhakri.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: Best Fresh
Ingredients :
Corn Kernels, Onion, Tomato
Two cups corn kernels (fresh or frozen)
One onion chopped
One tomato chopped
One stalk curry leaves
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander leaves finely chopped
1/2 tsp. mustard seeds
2-3 pinches asafetida
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seed (dhania) powder
Two pinches garam masala powder (optional)
1 tsp. sugar
1 tsp. lemon juice
1 tsp. wheat flour
Salt to taste
Method:
Pressure-cook corn kernels for 3-4 whistles, or till soft.
Drain water, save approx. 1 cup, keep aside.
Put onions, tomato in a pan, stir and sauté for 3-4 minutes.
Add ginger, garlic, 1/4 cup water, and transfer to a mixer.
Add garam masala powder, sugar, grind to a paste.
Cover and keep for 2 minutes
Heat a heavy pan, add mustard seeds, and curry leaves.
Allow to pop for a second or two, add onion paste, asafetida.
Stir and cook for 3-4 minutes.
Add saved corn water, masalas, and salt, bring back to a boil.
Simmer for 2 minutes, add wheat flour, corn, mix well.
Cook till gravy thickens, pour into serving dish.
Garnish with chopped coriander.
Serve hot with chapatti, bread or bhakri.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: Best Fresh
Oil - Free Veggies : Methi Matar without Malai
Methi Matar without Malai
Ingredients :
Fenugreek Leaves, Peas, Onion
1 bunch fenugreek leaves, finely chopped
1-cup peas, shelled, boiled till soft, drained
1 onion, chopped
2-3 green chilies
1 tsp. garlic chopped
1 tsp. ginger chopped or grated
1-cup soft low fat paneer or silken tofu
1-cup milk
1 tsp. butter
1/4 tsp. cumin seeds
One/ tsp. sugar
Salt to taste
Method:
Put plenty of water to boil.
Add fenugreek greens, cover.
When boiling, simmer for 2-3 minutes.
Take off fire, drain; pour some cold water over it.
Drain off in a colander, until required.
Grind onion, paneer, ginger, garlic, chili in mixer until smooth.
Heat butter, cumin seeds, allow to splutter.
Add fenugreek leaves, sauté for a minute, add ground mixture, milk,
Stir and bring to a boil, add boiled peas.
Add sugar, salt, cook till gravy thickens well.
Serve hot with tandoori roti.
Making time: 30 minutes
Makes: 3 servings
Shelf life: Best fresh
Note:
A small amount of butter has been used to offset the raw flavor of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai.
Ingredients :
Fenugreek Leaves, Peas, Onion
1 bunch fenugreek leaves, finely chopped
1-cup peas, shelled, boiled till soft, drained
1 onion, chopped
2-3 green chilies
1 tsp. garlic chopped
1 tsp. ginger chopped or grated
1-cup soft low fat paneer or silken tofu
1-cup milk
1 tsp. butter
1/4 tsp. cumin seeds
One/ tsp. sugar
Salt to taste
Method:
Put plenty of water to boil.
Add fenugreek greens, cover.
When boiling, simmer for 2-3 minutes.
Take off fire, drain; pour some cold water over it.
Drain off in a colander, until required.
Grind onion, paneer, ginger, garlic, chili in mixer until smooth.
Heat butter, cumin seeds, allow to splutter.
Add fenugreek leaves, sauté for a minute, add ground mixture, milk,
Stir and bring to a boil, add boiled peas.
Add sugar, salt, cook till gravy thickens well.
Serve hot with tandoori roti.
Making time: 30 minutes
Makes: 3 servings
Shelf life: Best fresh
Note:
A small amount of butter has been used to offset the raw flavor of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai.
Healthy food : Nutritious Upma
Nutritious Upma
Ingredients :
Wheat Germ, Jowar, Tomato
1/2 cup broken wheat or wheat germ
1/2 cup broken jowar (pearl millet)
1 tbsp. toasted white rolled oats
4-5 cashew nuts, broken
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
2 green chilies finely chopped
1 tbsp. coriander leaves finely chopped
1 lemon juice extracted and strained
1/2 tsp. each mustard & cumin seeds
2 pinches asafetida powder
1/4 tsp. turmeric powder
Salt to taste
1 tbsp. oil
Method :
Dry roast both wheat germ and jowar, in a heavy pan, for two minutes.
Allow cooling, Pressure cook roasted wheat and jowar together in 2 cups water.
Approx. 2 whistles are required to cook the broken granules.
Remove and allow to cool, keep aside.
Heat oil in a pan; add seeds, curry leaves, chilies, allow spluttering.
Add onions, tomatoes, stir-fry for two minutes.
Add rolled oats, strained pressure cooked mixture.
Add turmeric, salt, lemon juice, coriander.
Cover and cook on low, till is fluffy, and excess moisture evaporates.
Serve hot with a cold iced tea or as a hot snack by itself.
For those who prefer bland dishes, just omit the chilies, and proceed.
It turns out equally tasty, even without the chilies.
Making time: 20 minutes
Makes: 2 servings
Shelf life: Best fresh
Ingredients :
Wheat Germ, Jowar, Tomato
1/2 cup broken wheat or wheat germ
1/2 cup broken jowar (pearl millet)
1 tbsp. toasted white rolled oats
4-5 cashew nuts, broken
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
2 green chilies finely chopped
1 tbsp. coriander leaves finely chopped
1 lemon juice extracted and strained
1/2 tsp. each mustard & cumin seeds
2 pinches asafetida powder
1/4 tsp. turmeric powder
Salt to taste
1 tbsp. oil
Method :
Dry roast both wheat germ and jowar, in a heavy pan, for two minutes.
Allow cooling, Pressure cook roasted wheat and jowar together in 2 cups water.
Approx. 2 whistles are required to cook the broken granules.
Remove and allow to cool, keep aside.
Heat oil in a pan; add seeds, curry leaves, chilies, allow spluttering.
Add onions, tomatoes, stir-fry for two minutes.
Add rolled oats, strained pressure cooked mixture.
Add turmeric, salt, lemon juice, coriander.
Cover and cook on low, till is fluffy, and excess moisture evaporates.
Serve hot with a cold iced tea or as a hot snack by itself.
For those who prefer bland dishes, just omit the chilies, and proceed.
It turns out equally tasty, even without the chilies.
Making time: 20 minutes
Makes: 2 servings
Shelf life: Best fresh
Healthy food : Oat - Puffed Wheat Bhel
Oat - Puffed Wheat Bhel
Ingredients :
Puffed Wheat, Oats, Cucumber
1 cup puffed wheat
1/2 cup toasted rolled oats
1 tbsp. cornflakes
1 onion finely chopped
1 tomato finely chopped
1 small cucumber finely chopped
1 small boiled potato finely chopped
1 tbsp. coriander leaves finely chopped
1 tsp. green all-purpose chutney (refer recipe)
1 tbsp. sweet tamarind chutney (refer recipe)
1 small green chili very finely chopped (optional)
1/2 tsp. lemon juice
Salt to taste
Method :
Put all chopped vegetables and chili into a large bowl.
Add half coriander leaves, chutneys, salt, lemon juice.
Toss well to blend ingredients.
Just before serving, add puffed wheat and oats
Mix well, transfer into individual serving bowls.
Garnish with crushed cornflakes and remaining coriander.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Ingredients :
Puffed Wheat, Oats, Cucumber
1 cup puffed wheat
1/2 cup toasted rolled oats
1 tbsp. cornflakes
1 onion finely chopped
1 tomato finely chopped
1 small cucumber finely chopped
1 small boiled potato finely chopped
1 tbsp. coriander leaves finely chopped
1 tsp. green all-purpose chutney (refer recipe)
1 tbsp. sweet tamarind chutney (refer recipe)
1 small green chili very finely chopped (optional)
1/2 tsp. lemon juice
Salt to taste
Method :
Put all chopped vegetables and chili into a large bowl.
Add half coriander leaves, chutneys, salt, lemon juice.
Toss well to blend ingredients.
Just before serving, add puffed wheat and oats
Mix well, transfer into individual serving bowls.
Garnish with crushed cornflakes and remaining coriander.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Healthy food : Wheat flakes - Oat Firni
Wheat flakes - Oat Firni
Ingredients :
Wheat Flakes, White Oats, Sugar, Milk
1/2 cup wheat flakes
1/2 cup rolled white oats
1 liter milk
2 tbsp. rice flour
1/2 cup sugar
1 tbsp. chopped almonds
2-3 drops vanilla essence
For Garnish:
Few wheat flakes
Few almonds slivers
Few rose petals
Method :
Dissolve rice flour in 1-cup milk, keep aside.
Put remaining milk to heat, bring to a boil.
Simmer for 8-10 minutes, add sugar, boil till dissolved.
Gradually add rice flour mixture, while stirring continuously.
Bring back to a boil, simmer for 5-7 minutes, or till thick.
Cool to room temperature, stir in vanilla essence.
Add wheat flakes, oats and almonds, stirring gently.
Pour into individual bowls, refrigerate till set well.
This should take about 3-4 hours.
Serve chilled topped with a few wheat flakes and almonds.
Making time: 20 minutes (excluding setting time)
Makes: 8-9 servings
Shelf life: 2 days, refrigerated
Ingredients :
Wheat Flakes, White Oats, Sugar, Milk
1/2 cup wheat flakes
1/2 cup rolled white oats
1 liter milk
2 tbsp. rice flour
1/2 cup sugar
1 tbsp. chopped almonds
2-3 drops vanilla essence
For Garnish:
Few wheat flakes
Few almonds slivers
Few rose petals
Method :
Dissolve rice flour in 1-cup milk, keep aside.
Put remaining milk to heat, bring to a boil.
Simmer for 8-10 minutes, add sugar, boil till dissolved.
Gradually add rice flour mixture, while stirring continuously.
Bring back to a boil, simmer for 5-7 minutes, or till thick.
Cool to room temperature, stir in vanilla essence.
Add wheat flakes, oats and almonds, stirring gently.
Pour into individual bowls, refrigerate till set well.
This should take about 3-4 hours.
Serve chilled topped with a few wheat flakes and almonds.
Making time: 20 minutes (excluding setting time)
Makes: 8-9 servings
Shelf life: 2 days, refrigerated
Healthy food : Stem Soup
Stem Soup
Ingredients :
Spinach Leaves, Spring Onion, Celery
8-10 stems of spinach leaves
4-5 tender stalks of the leaves just below cauliflower
2-3 stems of coriander leaves
1 small sprig spring onion
1 stalk of celery
1/2" ginger peeled and crushed
1 clovette garlic crushed
1 tbsp. corn flour
1/4 dried red chili crushed
1/2 tsp. sugar
Salt to taste
Pepper as per taste
1/2 tsp. oil or butter
2 1/2 cups water.
Method :
Clean any fibrous threads from the stems.
Chop the vegetables into thin slanted slivers.
Heat oil in a pan. Add ginger garlic.
Sauté for a minute. Add vegetables.
Stir-fry till tender. Add water and bring to a boil.
Mix corn flour in 1/2 cup cold water.
Add to soup, stirring continuously till it comes back to a boil.
Add the chili, sugar, salt, pepper and boil till thickened like cornsoup
Serve fresh and piping hot.
Making time: 20 minutes
Makes for: 3
Shelf life: Best freshly made
Ingredients :
Spinach Leaves, Spring Onion, Celery
8-10 stems of spinach leaves
4-5 tender stalks of the leaves just below cauliflower
2-3 stems of coriander leaves
1 small sprig spring onion
1 stalk of celery
1/2" ginger peeled and crushed
1 clovette garlic crushed
1 tbsp. corn flour
1/4 dried red chili crushed
1/2 tsp. sugar
Salt to taste
Pepper as per taste
1/2 tsp. oil or butter
2 1/2 cups water.
Method :
Clean any fibrous threads from the stems.
Chop the vegetables into thin slanted slivers.
Heat oil in a pan. Add ginger garlic.
Sauté for a minute. Add vegetables.
Stir-fry till tender. Add water and bring to a boil.
Mix corn flour in 1/2 cup cold water.
Add to soup, stirring continuously till it comes back to a boil.
Add the chili, sugar, salt, pepper and boil till thickened like cornsoup
Serve fresh and piping hot.
Making time: 20 minutes
Makes for: 3
Shelf life: Best freshly made
Healthy food : Crunchy Chocolate Balls
Crunchy Chocolate Balls
Ingredients :
Milk, Milk Powder, Cocoa Powder
1 cup milk
1/4 cup milk powder
1/4 cup cocoa powder
3/4 cup light brown sugar
1/2 cup toasted wheat bran
1/4 cup puffed rice crispies
4-5 drops vanilla essence
2 tbsp. butter
Method :
Mix cocoa and milk powder together.
Add half-cup milk, and dissolve, to make a smooth paste.
Put butter and brown sugar in a nonstick pan.
Place on low heat, stirring occasionally, till fully melted.
Add remaining milk, bring to a boil.
Add prepared paste, gradually pouring, while stirring continuously.
Cook while gently stirring, to form a very soft lump.
Mixture should leave sides of pan easily.
Add in vanilla essence, rice crispies and half the wheat bran.
Take off fire; mix well, off the fire, until the temperature of mixture lowers, for handling.
Roll into small balls between both palms.
Roll these balls in the remaining bran, to coat all over.
Refrigerate on a sheet of butter paper, till well set.
Store refrigerated in airtight container.
Making time: 20 minutes
Makes: 10-12 balls
Shelf life: 1 week refrigerated
Ingredients :
Milk, Milk Powder, Cocoa Powder
1 cup milk
1/4 cup milk powder
1/4 cup cocoa powder
3/4 cup light brown sugar
1/2 cup toasted wheat bran
1/4 cup puffed rice crispies
4-5 drops vanilla essence
2 tbsp. butter
Method :
Mix cocoa and milk powder together.
Add half-cup milk, and dissolve, to make a smooth paste.
Put butter and brown sugar in a nonstick pan.
Place on low heat, stirring occasionally, till fully melted.
Add remaining milk, bring to a boil.
Add prepared paste, gradually pouring, while stirring continuously.
Cook while gently stirring, to form a very soft lump.
Mixture should leave sides of pan easily.
Add in vanilla essence, rice crispies and half the wheat bran.
Take off fire; mix well, off the fire, until the temperature of mixture lowers, for handling.
Roll into small balls between both palms.
Roll these balls in the remaining bran, to coat all over.
Refrigerate on a sheet of butter paper, till well set.
Store refrigerated in airtight container.
Making time: 20 minutes
Makes: 10-12 balls
Shelf life: 1 week refrigerated
Healthy food : Whole wheat – Sprouts - Soya bean Salad
Whole wheat – Sprouts - Soya bean Salad
Ingredients :
Whole-wheat, Soya beans, Bean sprouts
1 cup soft whole-wheat, soaked overnight
1/2 cup Soya beans, soaked overnight
1/2 cup bean sprouts or assorted sprouts
1 tbsp. fenugreek seeds sprouts
1 onions finely chopped
1 tomato finely chopped
1 sprig spring onions with greens, finely chopped
1 small cucumber finely chopped 8-10 mint leaves finely chopped or 1/4 tsp. mint powdered 1 flake garlic, peeled
2 stuffed olives, drained, finely chopped (optional)
2 tsp. white vinegar
1 tsp. lemon juice
1 tsp. sugar ground
1/4 tsp. cumin seeds, crushed
1/4 tsp. pepper, crushed
1 tsp. olive oil
For garnishing:
2-3 sprigs of fresh mint leaves
1 tsp. chopped coriander
2 olives sliced thinly or halved
Method:
Pressure cook both Soya beans and whole-wheat till tender (6-7 whistles).
Remove, drain out all excess water, and pour over a clean kitchen towel.
Allow to cool completely, and dab dry.
Smash garlic flake; rub all over inside of bowl to be used for making salad.
Pour wheat and beans into this bowl.
Add onions, tomatoes, cucumber, chopped olives, mint.
In a small bottle with fitting lid, pour olive oil.
Add lemon juice, salt, pepper, sugar, cumin, vinegar.
Also, add the rubbed leftover garlic flake.
Close bottle and shake well until ingredients are well blended and milky.
Discard garlic flake, pour dressing over salad.
Toss well, and blend flavors.
Garnish with mint leaves, coriander and sliced olives.
Serve cold.
Making time: 30 minutes (except cooling time)
Makes: 3-4 servings
Shelf life: Best fresh after assembling
Ingredients :
Whole-wheat, Soya beans, Bean sprouts
1 cup soft whole-wheat, soaked overnight
1/2 cup Soya beans, soaked overnight
1/2 cup bean sprouts or assorted sprouts
1 tbsp. fenugreek seeds sprouts
1 onions finely chopped
1 tomato finely chopped
1 sprig spring onions with greens, finely chopped
1 small cucumber finely chopped 8-10 mint leaves finely chopped or 1/4 tsp. mint powdered 1 flake garlic, peeled
2 stuffed olives, drained, finely chopped (optional)
2 tsp. white vinegar
1 tsp. lemon juice
1 tsp. sugar ground
1/4 tsp. cumin seeds, crushed
1/4 tsp. pepper, crushed
1 tsp. olive oil
For garnishing:
2-3 sprigs of fresh mint leaves
1 tsp. chopped coriander
2 olives sliced thinly or halved
Method:
Pressure cook both Soya beans and whole-wheat till tender (6-7 whistles).
Remove, drain out all excess water, and pour over a clean kitchen towel.
Allow to cool completely, and dab dry.
Smash garlic flake; rub all over inside of bowl to be used for making salad.
Pour wheat and beans into this bowl.
Add onions, tomatoes, cucumber, chopped olives, mint.
In a small bottle with fitting lid, pour olive oil.
Add lemon juice, salt, pepper, sugar, cumin, vinegar.
Also, add the rubbed leftover garlic flake.
Close bottle and shake well until ingredients are well blended and milky.
Discard garlic flake, pour dressing over salad.
Toss well, and blend flavors.
Garnish with mint leaves, coriander and sliced olives.
Serve cold.
Making time: 30 minutes (except cooling time)
Makes: 3-4 servings
Shelf life: Best fresh after assembling
Healthy food : Moong Bhel
Moong Bhel
Ingredients:
Moong, Onion, Potato, Carrot
2 cups boiled, drained moong (cooked till soft, but not mushy)
or 2 cups slightly boiled, drained moong sprouts
1 onion, finely chopped
1 tomato finely chopped
1 slice raw mango finely chopped (optional)
1 small potato, boiled, peeled & finely chopped
1 tbsp. coriander leaves finely chopped
1 carrot grated
1 tsp. tamarind chutney
1/2 tsp. green chutney or 1 small green chili finely chopped
1/4 tsp. cumin powder
4-5 pinches dried mint powder (optional)
Salt to taste
lemon juice to taste
1/4 cup fine sev (that used for bhel)
1 tbsp. cornflakes, meusli, or other cereal
Method:
Make sure sprouts or moong is boiled until soft, but not at all mushy.
Chill moong in refrigerator until required.
Mix all ingredients, except coriander, sev and cornflakes.
Stir to mix well, and check for taste.
Just before serving, add in coriander, cornflakes and sev.
Serve while the cereal and sev are still crunchy.
Making time: 15 minutes (except moong boiling time)
Makes: 4-5 servings
Shelf life: Best fresh
Ingredients:
Moong, Onion, Potato, Carrot
2 cups boiled, drained moong (cooked till soft, but not mushy)
or 2 cups slightly boiled, drained moong sprouts
1 onion, finely chopped
1 tomato finely chopped
1 slice raw mango finely chopped (optional)
1 small potato, boiled, peeled & finely chopped
1 tbsp. coriander leaves finely chopped
1 carrot grated
1 tsp. tamarind chutney
1/2 tsp. green chutney or 1 small green chili finely chopped
1/4 tsp. cumin powder
4-5 pinches dried mint powder (optional)
Salt to taste
lemon juice to taste
1/4 cup fine sev (that used for bhel)
1 tbsp. cornflakes, meusli, or other cereal
Method:
Make sure sprouts or moong is boiled until soft, but not at all mushy.
Chill moong in refrigerator until required.
Mix all ingredients, except coriander, sev and cornflakes.
Stir to mix well, and check for taste.
Just before serving, add in coriander, cornflakes and sev.
Serve while the cereal and sev are still crunchy.
Making time: 15 minutes (except moong boiling time)
Makes: 4-5 servings
Shelf life: Best fresh
Healthy food : Wheat germ Cutlets
Wheat germ Cutlets
Ingredients :
Wheat Germ, Soya Flour, Spinach
1 cup toasted wheat germ
1 cup Soya flour
2 large potatoes, boiled and mashed well
1 bunch spinach finely chopped
1/2 medium bottle gourd grated
1 carrot grated
1 onion finely chopped
1" piece ginger crushed
5-6 garlic flakes crushed
3 green chilies finely chopped
Salt to taste
Oil to shallow fry
Method:
Press out all excess water from bottle gourd.
Press out all moisture from spinach, by dabbing in the fold of a napkin.
Take potatoes in a large mixing bowl.
Add all vegetables, garlic, chilies, ginger and salt.
Sprinkle half Soya flour and wheat germ over ingredients.
Make a thin paste of remaining Soya flour.
Add a pinch or salt, keep aside.
Mix all ingredients of bowl by hand, to form a soft lump.
Take portions of mixture, form cutlets shaping as desired.
Refrigerate for 10 minutes, or till required, covering with a moist cloth.
Dip each pattie in Soya flour paste, and roll in remaining wheat germ.
Shallow fry a few at a time in a greased skillet, till golden on both sides.
Serve hot with sauce or chutneys.
Making time: 30 minutes
Makes: 8-9 cutlets
Shelf life: Best fresh after frying. 1 day refrigerated Un-fried
Ingredients :
Wheat Germ, Soya Flour, Spinach
1 cup toasted wheat germ
1 cup Soya flour
2 large potatoes, boiled and mashed well
1 bunch spinach finely chopped
1/2 medium bottle gourd grated
1 carrot grated
1 onion finely chopped
1" piece ginger crushed
5-6 garlic flakes crushed
3 green chilies finely chopped
Salt to taste
Oil to shallow fry
Method:
Press out all excess water from bottle gourd.
Press out all moisture from spinach, by dabbing in the fold of a napkin.
Take potatoes in a large mixing bowl.
Add all vegetables, garlic, chilies, ginger and salt.
Sprinkle half Soya flour and wheat germ over ingredients.
Make a thin paste of remaining Soya flour.
Add a pinch or salt, keep aside.
Mix all ingredients of bowl by hand, to form a soft lump.
Take portions of mixture, form cutlets shaping as desired.
Refrigerate for 10 minutes, or till required, covering with a moist cloth.
Dip each pattie in Soya flour paste, and roll in remaining wheat germ.
Shallow fry a few at a time in a greased skillet, till golden on both sides.
Serve hot with sauce or chutneys.
Making time: 30 minutes
Makes: 8-9 cutlets
Shelf life: Best fresh after frying. 1 day refrigerated Un-fried
Healthy food : Khandvi Sandwiches
Khandvi Sandwiches
Ingredients
Bread, Cabbage, Buttermilk
For khandvi:
2 tbsp. Soya flour
2 tbsp. gram flour
1 cup buttermilk
1/4 tsp. chili powder
Salt to taste
For Sandwiches:
6 slices brown bread
1 onion sliced thinly
1/2 cup cabbage thinly shredded.
2 salad leaves thinly shredded
1 carrot grated
2 tbsp. cheese grated (optional)
1 tbsp. green all purpose chutney
1 tbsp. butter
Method:
Take all khandvi ingredients in a heavy saucepan.
Mix well till there are not lumps.
Place mixture on gas, and stir continuously.
Cook on low flame, while stirring till a thick cooked gooey paste is formed.
Pour hot mixture onto a clean granite or marble work surface or a large steel plate.
With the back of a steel katori (cup), spread out as thinly and evenly as possible.
Allow to cool completely.
When cold cut into squares, same size as bread slices.
To assemble sandwiches:
Butter each slice on one side.
Place three, butter side up on countertop.
Apply chutney to three slices.
Place chutney side up on countertop.
Place a khandvi square on each chutney slice.
Arrange a few onions slices over khandvi.
Sprinkle some carrot, and cheese over onions.
Sprinkle a little salt to taste
Top with buttered slice, butter side down.
Press each sandwich very gently, and cut into triangles.
Sprinkle chopped cabbage in a serving plate.
Arrange sandwiches in serving plate, piling if desired.
Garnish with chopped salad leaves.
Cover with moist cloth and refrigerate till required.
Making time: 25 minutes
Makes: 6 triangles
Shelf life: Best fresh
Ingredients
Bread, Cabbage, Buttermilk
For khandvi:
2 tbsp. Soya flour
2 tbsp. gram flour
1 cup buttermilk
1/4 tsp. chili powder
Salt to taste
For Sandwiches:
6 slices brown bread
1 onion sliced thinly
1/2 cup cabbage thinly shredded.
2 salad leaves thinly shredded
1 carrot grated
2 tbsp. cheese grated (optional)
1 tbsp. green all purpose chutney
1 tbsp. butter
Method:
Take all khandvi ingredients in a heavy saucepan.
Mix well till there are not lumps.
Place mixture on gas, and stir continuously.
Cook on low flame, while stirring till a thick cooked gooey paste is formed.
Pour hot mixture onto a clean granite or marble work surface or a large steel plate.
With the back of a steel katori (cup), spread out as thinly and evenly as possible.
Allow to cool completely.
When cold cut into squares, same size as bread slices.
To assemble sandwiches:
Butter each slice on one side.
Place three, butter side up on countertop.
Apply chutney to three slices.
Place chutney side up on countertop.
Place a khandvi square on each chutney slice.
Arrange a few onions slices over khandvi.
Sprinkle some carrot, and cheese over onions.
Sprinkle a little salt to taste
Top with buttered slice, butter side down.
Press each sandwich very gently, and cut into triangles.
Sprinkle chopped cabbage in a serving plate.
Arrange sandwiches in serving plate, piling if desired.
Garnish with chopped salad leaves.
Cover with moist cloth and refrigerate till required.
Making time: 25 minutes
Makes: 6 triangles
Shelf life: Best fresh
Healthy food :Moong - Muesli Raita
Moong - Muesli Raita
Ingredients:
Boiled Moong, Museli, Curds, Skimmed Milk
2 cup fresh curds
1/4 cup cream or 2 tbsp skimmed milk
1/2 cup boiled moong (green gram)
1 cup muesli
1 sprig mint leaves
1 tbsp. coriander leaves finely chopped
1 tiny flake garlic
1 small green chili
1 tsp. sugar powdered
1/4 tsp. cumin powder
Method:
Tie and hang curds in a muslin cloth for 15 minutes.
Empty into a deep vessel.
Beat with an electric hand beater till smooth.
In a small mixer, crush mint, chili, garlic, coarsely.
Add cream, beat for a short spurt.
Add to beaten curds.
Add boiled moong, salt, sugar, and cumin mix well.
Transfer to a glass-serving bowl.
Refrigerate for 2 hours or until well chilled.
Just before serving, add muesli, gently mix.
Garnish with chopped coriander.
Serve immediately.
Making time: 15 minutes (excluding chilling time)
Makes: 3 servings
Shelf life: Best fresh
Ingredients:
Boiled Moong, Museli, Curds, Skimmed Milk
2 cup fresh curds
1/4 cup cream or 2 tbsp skimmed milk
1/2 cup boiled moong (green gram)
1 cup muesli
1 sprig mint leaves
1 tbsp. coriander leaves finely chopped
1 tiny flake garlic
1 small green chili
1 tsp. sugar powdered
1/4 tsp. cumin powder
Method:
Tie and hang curds in a muslin cloth for 15 minutes.
Empty into a deep vessel.
Beat with an electric hand beater till smooth.
In a small mixer, crush mint, chili, garlic, coarsely.
Add cream, beat for a short spurt.
Add to beaten curds.
Add boiled moong, salt, sugar, and cumin mix well.
Transfer to a glass-serving bowl.
Refrigerate for 2 hours or until well chilled.
Just before serving, add muesli, gently mix.
Garnish with chopped coriander.
Serve immediately.
Making time: 15 minutes (excluding chilling time)
Makes: 3 servings
Shelf life: Best fresh
Healthy food : Wheat - Moong Khichdi
Wheat - Moong Khichdi
Ingredients :
Soft Wheat, Moong, Ghee
1 cup whole soft wheat
1 cup whole moong
1 tbsp. ghee
Salt to taste
Method:
Soak whole wheat and moong separately for 1 hour.
Drain wheat and moong in separate colanders, till all water is removed.
Keep moong aside till required.
Pound in a mortar and pestle till wheat is broken coarsely. Or run in a small mixie in very short spurts, till broken.
Take care not to make it too fine, or the khichdi will be pasty.
Put an un-lidded pressure cooker to heat.
Add ghee, melt and add moong beans.
Stir and fry for 2 minutes.
Add 5-cups boiling hot water.
When boiling resumes, add broken wheat.
Add salt, stir again till boiling resumes.
Cover pressure cooker lid, and allow cooking for 3 whistles.
Cool, and remove lid.
Stir, and resume cooking further for 5-7 minutes.
The grains should be mashed easily when pressed with thumb and finger.
Cook further till the texture of the khichdi is like a thick porridge.
Cover and keep aside for 10 minutes for flavors to blend.
If desired drizzle a tbsp. of ghee, to add a delightful aroma.
Serve piping hot, with curds, sugar, or milk or even as is.
Making time: 45 minutes
Makes: 3 servings
Shelf life: Best fresh 1 day if cold with buttermilk.
Ingredients :
Soft Wheat, Moong, Ghee
1 cup whole soft wheat
1 cup whole moong
1 tbsp. ghee
Salt to taste
Method:
Soak whole wheat and moong separately for 1 hour.
Drain wheat and moong in separate colanders, till all water is removed.
Keep moong aside till required.
Pound in a mortar and pestle till wheat is broken coarsely. Or run in a small mixie in very short spurts, till broken.
Take care not to make it too fine, or the khichdi will be pasty.
Put an un-lidded pressure cooker to heat.
Add ghee, melt and add moong beans.
Stir and fry for 2 minutes.
Add 5-cups boiling hot water.
When boiling resumes, add broken wheat.
Add salt, stir again till boiling resumes.
Cover pressure cooker lid, and allow cooking for 3 whistles.
Cool, and remove lid.
Stir, and resume cooking further for 5-7 minutes.
The grains should be mashed easily when pressed with thumb and finger.
Cook further till the texture of the khichdi is like a thick porridge.
Cover and keep aside for 10 minutes for flavors to blend.
If desired drizzle a tbsp. of ghee, to add a delightful aroma.
Serve piping hot, with curds, sugar, or milk or even as is.
Making time: 45 minutes
Makes: 3 servings
Shelf life: Best fresh 1 day if cold with buttermilk.
Healthy food: Wheat flake - Potato Papadums
Wheat flake - Potato Papadums
Papadum mixture can form a base to make crunchy drops, balls, twists, etc. by changing their shape before putting to dry.
Dressy twisted shapes can be used for parties, etc.
They may also be micro waved instead of frying to lower the calorie count.
Ingredients :
Potatoes, Rice Flour, Wheat Flakes
2 large potatoes
1 cup rice flour
1 cup wheat flakes
1/2 tsp. baking soda
1 tbsp. oil
Salt to taste
Method:
Boil, peel, and mash potatoes very fine, keeping aside, covered to remain hot.
Crush wheat flakes coarsely, keep aside.
Place 2 cups water to boil, add salt and soda.
Put flour over water, cover and simmer for 2-3 minutes.
Take off fire, mix dough into water, with a wooden ladle handle.
Or use a heatproof handle of a churner, etc.
When mixed smoothly, take into a large plate.
Add hot mashed potatoes, and oil.
Mix very well to form a smooth dough.
Steam dough over boiling water in a covered container, for 4-5 minutes.
Take off fire; knead well, after it is cooled to handle-able temperature.
Take small lumps of dough, roll into thin chapattis, using oil or flour for dusting.
Sprinkle crushed wheat flakes, press gently to be embedded in chapattis.
Dry either cut pieces or whole chapattis in direct sunlight till brittle.
Flip sides once in between.
Store in airtight jar
When required, rub a little oil on both sides of chapattis.
Microwave on high for 2 minutes or till puffed.
Serve as a snack or accompaniment to a meal or with tea.
Making time: 45 minutes
Makes: 25-30 papadums
Shelf life: 3-4 weeks
Papadum mixture can form a base to make crunchy drops, balls, twists, etc. by changing their shape before putting to dry.
Dressy twisted shapes can be used for parties, etc.
They may also be micro waved instead of frying to lower the calorie count.
Ingredients :
Potatoes, Rice Flour, Wheat Flakes
2 large potatoes
1 cup rice flour
1 cup wheat flakes
1/2 tsp. baking soda
1 tbsp. oil
Salt to taste
Method:
Boil, peel, and mash potatoes very fine, keeping aside, covered to remain hot.
Crush wheat flakes coarsely, keep aside.
Place 2 cups water to boil, add salt and soda.
Put flour over water, cover and simmer for 2-3 minutes.
Take off fire, mix dough into water, with a wooden ladle handle.
Or use a heatproof handle of a churner, etc.
When mixed smoothly, take into a large plate.
Add hot mashed potatoes, and oil.
Mix very well to form a smooth dough.
Steam dough over boiling water in a covered container, for 4-5 minutes.
Take off fire; knead well, after it is cooled to handle-able temperature.
Take small lumps of dough, roll into thin chapattis, using oil or flour for dusting.
Sprinkle crushed wheat flakes, press gently to be embedded in chapattis.
Dry either cut pieces or whole chapattis in direct sunlight till brittle.
Flip sides once in between.
Store in airtight jar
When required, rub a little oil on both sides of chapattis.
Microwave on high for 2 minutes or till puffed.
Serve as a snack or accompaniment to a meal or with tea.
Making time: 45 minutes
Makes: 25-30 papadums
Shelf life: 3-4 weeks
Post-Natal Recipe : Ajwain Water
Ajwain Water
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Post-Natal Recipe : Ajwain Halwa
Ajwain Halwa
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Post-Natal Recipe : Peepramul
Peepramul
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Post-Natal Recipe : Soonth Ladoos
Soonth Ladoos
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Post-Natal Recipe : Goondh Pak
Goondh Pak
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Post-Natal Recipe : Lodh
Lodh
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Post-Natal Recipe : Jeera Halwa
Jeera Halwa
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Post-Natal Recipes : Mukhwaas
Mukhwaas
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Post-Natal Recipe : Parodhi
Parodhi
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
Bunch of Pancakes
Bunch of Pancakes
Ingredients:
1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup Cocoa
1-teaspoon baking powder
1-teaspoon baking soda
2 cups buttermilk
Two eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
Sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves
Frozen whipped topping, thawed
Directions:
Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl.
Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture.
Stir just until moistened.Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet.
Cook over medium heat until bubbly surface on top; turn and cook just until set. Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits.
Prepares about 40 small pancakes.
Ingredients:
1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup Cocoa
1-teaspoon baking powder
1-teaspoon baking soda
2 cups buttermilk
Two eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
Sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks, and maraschino cherry halves
Frozen whipped topping, thawed
Directions:
Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl.
Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture.
Stir just until moistened.Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet.
Cook over medium heat until bubbly surface on top; turn and cook just until set. Serve each pancake topped with heaping teaspoonful whipped topping, topped with selection of fruits.
Prepares about 40 small pancakes.
Fudged Peanut Butter Chip Muffins
Fudged Peanut Butter Chip Muffins
Ingredients:
1/2 cup applesauce
1/2 cup quick cooking rolled oats
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
One egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup Peanut Butter Chips
Powdered sugar (optional)
Directions:
Heat oven to 350°F.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Stir together applesauce and oats in small bowl; set aside.
Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended.
Add applesauce mixture; blend well.
Stir together flour, cocoa, baking soda and cinnamon, if desired.
Add to butter mixture, blending well.
Stir in peanut butter chips.
Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean.
Cool slightly in pan on wire rack.
Sprinkle muffin tops with powdered sugar, if desired.
Serve warm.
Prepares about 12 to 15 muffins
Ingredients:
1/2 cup applesauce
1/2 cup quick cooking rolled oats
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
One egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup Peanut Butter Chips
Powdered sugar (optional)
Directions:
Heat oven to 350°F.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Stir together applesauce and oats in small bowl; set aside.
Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended.
Add applesauce mixture; blend well.
Stir together flour, cocoa, baking soda and cinnamon, if desired.
Add to butter mixture, blending well.
Stir in peanut butter chips.
Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean.
Cool slightly in pan on wire rack.
Sprinkle muffin tops with powdered sugar, if desired.
Serve warm.
Prepares about 12 to 15 muffins
Khaman Dhokla/ Savory Gram flour Cakes
Khaman Dhokla/ Savory Gram flour Cakes
Gram flour (also called besan in India) mixed with yoghurt and spices to make a thick batter.
The batter is steamed and seasoned with mustard and sesame seeds.
Dhoklas are served garnished with chopped fresh coriander and grated coconut.
Serves: 4
Cooking time (approx.): 11 minutes
Style: Gujarati
Ingredients:
2 cup(s) Bengal gram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
½ teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil
for seasoning
1 teaspoon(s) each of mustard and sesame seeds grated coconut and finely chopped coriander leaves to garnish
Method:
Place the gram flour in a bowl.
Mix in the beaten yoghurt and warm water.
Keep mixing well so that no lumps remain and the batter is smooth.
Mix in salt to taste and keep aside for about 4 hours to ferment.
Once fermented, mix in the green chilly paste, ginger paste and turmeric powder.
Adjust the seasoning as per taste.
Boil water in the steamer.
Grease a metal dish (thali) or something like a cake mould.
In a small bowl, mix the oil, soda-bicarbonate and the lemon juice.
Stir it into the gram flour batter and mix.
Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer.
Steam for about 11 minutes or till done and a toothpick comes out clean when inserted into it.
Once it has cooled, cut into squares and place in a serving dish.
Heat the oil for seasoning in a pan.
Toss in the mustard seeds and fry till they splutter.
Add the sesame seeds and fry briefly till they are light brown and aromatic.
Pour this over the steamed dhoklas.
TIP:
Bengal gram flour is also known as chickpea flour
Green chillies can be increased or decreased as per taste.
It is very important that all preparations be done and kept ready.
The ingredients have to be mixed in just before placing the batter in the steamer.
The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter should be divided into half and mixed into each batch just before steaming.
A pinch of asafetida powder can be sprinkled into the seasoning in the last step if desired.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney - Hari Chutney and or tomato sauce.
Gram flour (also called besan in India) mixed with yoghurt and spices to make a thick batter.
The batter is steamed and seasoned with mustard and sesame seeds.
Dhoklas are served garnished with chopped fresh coriander and grated coconut.
Serves: 4
Cooking time (approx.): 11 minutes
Style: Gujarati
Ingredients:
2 cup(s) Bengal gram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
½ teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil
for seasoning
1 teaspoon(s) each of mustard and sesame seeds grated coconut and finely chopped coriander leaves to garnish
Method:
Place the gram flour in a bowl.
Mix in the beaten yoghurt and warm water.
Keep mixing well so that no lumps remain and the batter is smooth.
Mix in salt to taste and keep aside for about 4 hours to ferment.
Once fermented, mix in the green chilly paste, ginger paste and turmeric powder.
Adjust the seasoning as per taste.
Boil water in the steamer.
Grease a metal dish (thali) or something like a cake mould.
In a small bowl, mix the oil, soda-bicarbonate and the lemon juice.
Stir it into the gram flour batter and mix.
Pour the batter immediately into the greased dish ( do not fill it to the brim as it will rise) and place it in the hot steamer.
Steam for about 11 minutes or till done and a toothpick comes out clean when inserted into it.
Once it has cooled, cut into squares and place in a serving dish.
Heat the oil for seasoning in a pan.
Toss in the mustard seeds and fry till they splutter.
Add the sesame seeds and fry briefly till they are light brown and aromatic.
Pour this over the steamed dhoklas.
TIP:
Bengal gram flour is also known as chickpea flour
Green chillies can be increased or decreased as per taste.
It is very important that all preparations be done and kept ready.
The ingredients have to be mixed in just before placing the batter in the steamer.
The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter should be divided into half and mixed into each batch just before steaming.
A pinch of asafetida powder can be sprinkled into the seasoning in the last step if desired.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney - Hari Chutney and or tomato sauce.
7 Layer Brownie Ice Cream Cake
7 Layer Brownie Ice Cream Cake
Ingredients:
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
One large egg
1-teaspoon vanilla
1/2 cup butter or margarine
1-cup sugar
1 1/3 cups flour
6 cups vanilla ice cream softened
*GARNISH*
Whipped cream
Raspberries
Heath bars -- crushed
Preparation:
Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
Place on a stack of 6 more pieces waxed paper.
Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
Heat oven to 375 F.
Have 2 cookie sheets and an 8 inch spring form pan ready.
Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until well blended (batter will be very stiff).
Spread the 7 rounds of waxed paper out on countertop.
Drop a levelly 1/3 cup batter in center of each round.
Divide remaining 1/3 cup batter between rounds (about 2 teaspoons each).
Moisten a cookie sheet with water.
Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
Spread batter almost to edges of rounds.
Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.)
Cool baked layers on cookie sheet on wire rack 3 minutes.
Put layers on waxed paper on a wire rack.
Let cool completely. Bake and cool remaining layers.
Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
Peel waxed paper off cooled brownie layers.
Place 1 layer in bottom of pan. Spread evenly with 1-cup ice cream.
Top with another brownie layer, then another cup ice cream.
Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
To serve; Remove sides of pan and peel plastic wrap down from sides.
Lift cake off plastic wrap onto serving plate.
Serves: 12
Ingredients:
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
One large egg
1-teaspoon vanilla
1/2 cup butter or margarine
1-cup sugar
1 1/3 cups flour
6 cups vanilla ice cream softened
*GARNISH*
Whipped cream
Raspberries
Heath bars -- crushed
Preparation:
Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
Place on a stack of 6 more pieces waxed paper.
Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
Heat oven to 375 F.
Have 2 cookie sheets and an 8 inch spring form pan ready.
Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until well blended (batter will be very stiff).
Spread the 7 rounds of waxed paper out on countertop.
Drop a levelly 1/3 cup batter in center of each round.
Divide remaining 1/3 cup batter between rounds (about 2 teaspoons each).
Moisten a cookie sheet with water.
Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
Spread batter almost to edges of rounds.
Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.)
Cool baked layers on cookie sheet on wire rack 3 minutes.
Put layers on waxed paper on a wire rack.
Let cool completely. Bake and cool remaining layers.
Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
Peel waxed paper off cooled brownie layers.
Place 1 layer in bottom of pan. Spread evenly with 1-cup ice cream.
Top with another brownie layer, then another cup ice cream.
Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
To serve; Remove sides of pan and peel plastic wrap down from sides.
Lift cake off plastic wrap onto serving plate.
Serves: 12
Margarita
Margarita
Ingredients:
1 1/2 oz Tequila
1 oz Lemon or limejuice
1/2 oz Triple Sec
Preparation:
Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
Shake ingredients with ice and strain into the salt-rimmed glass.
Serves: 1
Enjoy It!
Ingredients:
1 1/2 oz Tequila
1 oz Lemon or limejuice
1/2 oz Triple Sec
Preparation:
Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
Shake ingredients with ice and strain into the salt-rimmed glass.
Serves: 1
Enjoy It!
Hot and Spicy Chicken Wings
Hot and Spicy Chicken Wings
Ingredients:
1 cn Tomato sauce (8oz)
One tb Onion powder
Two tb Red pepper flakes
2 tb Jalapeno peppers, chopped
Two tb Hot sauce
1 lb Chicken wings
One tb Garlic powder
Preparation:
Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl.
Spray a baking sheet with no-stick cooking spray.
Place chicken wings on baking dish.
Brush sauce over wings.
Bake at 350 degrees 20 minutes.
Turn over and brush with sauce and bake for another 10 minutes.
Serve with blue cheese dressing and celery if desired.
Serves: 4
Ingredients:
1 cn Tomato sauce (8oz)
One tb Onion powder
Two tb Red pepper flakes
2 tb Jalapeno peppers, chopped
Two tb Hot sauce
1 lb Chicken wings
One tb Garlic powder
Preparation:
Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl.
Spray a baking sheet with no-stick cooking spray.
Place chicken wings on baking dish.
Brush sauce over wings.
Bake at 350 degrees 20 minutes.
Turn over and brush with sauce and bake for another 10 minutes.
Serve with blue cheese dressing and celery if desired.
Serves: 4
Philly Steak Sandwich
Philly Steak Sandwich
Ingredients:
1-pound beef sirloin, cut into thin 2-inch strips
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
One green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
Four hoagie rolls, split lengthwise
Preparation:
Place the beef in a large bowl.
In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil.
Sprinkle over beef.
Heat half of the oil in a skillet over medium high heat.
Saute beef to desired doneness, and remove from pan.
Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
To serve, divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese.
Place on cookie sheet, and broil until cheese is melted.
Cover with tops of rolls, and serve.
Serves: 4
Ingredients:
1-pound beef sirloin, cut into thin 2-inch strips
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
One green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
Four hoagie rolls, split lengthwise
Preparation:
Place the beef in a large bowl.
In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil.
Sprinkle over beef.
Heat half of the oil in a skillet over medium high heat.
Saute beef to desired doneness, and remove from pan.
Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
To serve, divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese.
Place on cookie sheet, and broil until cheese is melted.
Cover with tops of rolls, and serve.
Serves: 4
New Year's Champagne Punch
New Year's Champagne Punch
Ingredients:
2-1/4 cups and 1 tablespoon orange sherbet
4-1/2 cups fresh orange juice
5/8 (2 liter) bottle ginger ale, chilled
1-1/8 (750 milliliter) bottles champagne, chilled
Preparation:
Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top.
Next, pour the ginger ale over the sherbet.
Finally, pour both bottles of champagne over the sherbet.
Stir gently to mix the liquids, resulting in a foamy top.
Serve immediately.
Serves: 20
Ingredients:
2-1/4 cups and 1 tablespoon orange sherbet
4-1/2 cups fresh orange juice
5/8 (2 liter) bottle ginger ale, chilled
1-1/8 (750 milliliter) bottles champagne, chilled
Preparation:
Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top.
Next, pour the ginger ale over the sherbet.
Finally, pour both bottles of champagne over the sherbet.
Stir gently to mix the liquids, resulting in a foamy top.
Serve immediately.
Serves: 20
Cheese Chili Bites
Cheese Chili Bites
Ingredients:
One c All-purpose flour
1/2 c finely grated Cheddar cheese
1/4 ts Salt
One Egg, beaten
1/2 ts Dry mustard
One tb Cold water
1/2 ts Hot chili powder
1-tb Sesame seeds
One lg Pinch cayenne pepper
1 tb Poppy seeds
1/4 c Butter or margarine
Preparation:
Preheat oven to 400'F. (205'C.).
Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs.
Add grated cheese and mix well.
Mix egg with cold water.
Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
Knead gently on a lightly floured surface.
Roll out dough to a 12x6" rectangle.
Trim edges.
Cut in half lengthwise and transfer to a baking sheet.
Brush each half with remaining egg mixture.
Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
Cut each half in 10 triangles and separate slightly to prevent sticking.
Bake in preheated oven 10-12 minutes or until light golden and cooked through.
Cool on a wire rack.
Store in an airtight container up to 2 weeks.
Serves: 20
Ingredients:
One c All-purpose flour
1/2 c finely grated Cheddar cheese
1/4 ts Salt
One Egg, beaten
1/2 ts Dry mustard
One tb Cold water
1/2 ts Hot chili powder
1-tb Sesame seeds
One lg Pinch cayenne pepper
1 tb Poppy seeds
1/4 c Butter or margarine
Preparation:
Preheat oven to 400'F. (205'C.).
Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs.
Add grated cheese and mix well.
Mix egg with cold water.
Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
Knead gently on a lightly floured surface.
Roll out dough to a 12x6" rectangle.
Trim edges.
Cut in half lengthwise and transfer to a baking sheet.
Brush each half with remaining egg mixture.
Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
Cut each half in 10 triangles and separate slightly to prevent sticking.
Bake in preheated oven 10-12 minutes or until light golden and cooked through.
Cool on a wire rack.
Store in an airtight container up to 2 weeks.
Serves: 20
Popcorn Balls
Popcorn Balls
Ingredients:
12 cups air popped popcorn
1/2 cup brown rice syrup
1/2 cup molasses
1-tablespoon canola oil
1-tablespoon apple cider vinegar
1/2 teaspoon salt
Preparation:
Preheat oven to 325 degrees F.
Put popcorn in a large bowl.
Mix all of the other ingredients in a saucepan.
Heat on medium just long enough for the ingredients to blend.
Stir and pour over popcorn, mixing well to coat the popcorn completely.
Spread mixture on a greased cookie sheet and bake for about 15 minutes, checking often to prevent burning.
Remove from oven and let cool slightly so they are still warm, but cool enough to handle.
Grease up your hands (or just use-wet hands) and form into balls.
Serves: 8
Ingredients:
12 cups air popped popcorn
1/2 cup brown rice syrup
1/2 cup molasses
1-tablespoon canola oil
1-tablespoon apple cider vinegar
1/2 teaspoon salt
Preparation:
Preheat oven to 325 degrees F.
Put popcorn in a large bowl.
Mix all of the other ingredients in a saucepan.
Heat on medium just long enough for the ingredients to blend.
Stir and pour over popcorn, mixing well to coat the popcorn completely.
Spread mixture on a greased cookie sheet and bake for about 15 minutes, checking often to prevent burning.
Remove from oven and let cool slightly so they are still warm, but cool enough to handle.
Grease up your hands (or just use-wet hands) and form into balls.
Serves: 8
Black Russian
Black Russian
Ingredients:
1 1/2 oz Vodka
3/4 oz Coffee flavored brandy
Preparation:
Pour over ice cubes in old-fashioned cocktail glass.
Serves: 1
Enjoy It!
Ingredients:
1 1/2 oz Vodka
3/4 oz Coffee flavored brandy
Preparation:
Pour over ice cubes in old-fashioned cocktail glass.
Serves: 1
Enjoy It!
Whiskey Sour
Whiskey Sour
Ingredients:
1 ea Lemon; juiced
2 oz Blended whiskey
1/2 ts Powdered sugar
Preparation:
Shake with ice and strain into sour glass.
Decorate with a half-slice of lemon and a cherry.
Serves: 1
Enjoy It!!
Ingredients:
1 ea Lemon; juiced
2 oz Blended whiskey
1/2 ts Powdered sugar
Preparation:
Shake with ice and strain into sour glass.
Decorate with a half-slice of lemon and a cherry.
Serves: 1
Enjoy It!!
Baked Pizza Sandwich
Baked Pizza Sandwich
Ingredients:
One lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, or 15 oz Pizza Sauce; 1 Cn
One ts Oregano Leaves
Two c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese;
2 oz Mushrooms; Sliced, Drained, 1Cn
1/4 c Parmesan Cheese; Grated
Preparation:
Use one 8-oz package of sliced process American or mozzarella cheese.
Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
Pour into the remaining tomato sauce over the batter, spreading evenly.
Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving.
Serves: 6
Ingredients:
One lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, or 15 oz Pizza Sauce; 1 Cn
One ts Oregano Leaves
Two c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese;
2 oz Mushrooms; Sliced, Drained, 1Cn
1/4 c Parmesan Cheese; Grated
Preparation:
Use one 8-oz package of sliced process American or mozzarella cheese.
Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
Pour into the remaining tomato sauce over the batter, spreading evenly.
Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving.
Serves: 6
Baked Pizza Sandwich
Baked Pizza Sandwich
Ingredients:
One lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, or 15 oz Pizza Sauce; 1 Cn
One ts Oregano Leaves
Two c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese;
2 oz Mushrooms; Sliced, Drained, 1Cn
1/4 c Parmesan Cheese; Grated
Preparation:
Use one 8-oz package of sliced process American or mozzarella cheese.
Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
Pour into the remaining tomato sauce over the batter, spreading evenly.
Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving.
Serves: 6
Ingredients:
One lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, or 15 oz Pizza Sauce; 1 Cn
One ts Oregano Leaves
Two c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese;
2 oz Mushrooms; Sliced, Drained, 1Cn
1/4 c Parmesan Cheese; Grated
Preparation:
Use one 8-oz package of sliced process American or mozzarella cheese.
Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
Pour into the remaining tomato sauce over the batter, spreading evenly.
Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving.
Serves: 6
Ants In The Sand
Ants In The Sand
Ingredients:
Two Graham crackers
Chocolate sprinkles
Preparation:
Place graham crackers in a plastic sandwich bag and crush with a rolling pin.
Add a few chocolate sprinkles to make ants, and then seal the bag.
Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table; using their fingers, of course.
Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).
Serves: 2
Ingredients:
Two Graham crackers
Chocolate sprinkles
Preparation:
Place graham crackers in a plastic sandwich bag and crush with a rolling pin.
Add a few chocolate sprinkles to make ants, and then seal the bag.
Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table; using their fingers, of course.
Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).
Serves: 2
Chocolate Peanut Butter Milk Shake
Chocolate Peanut Butter Milk Shake
Ingredients:
1-cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
Preparation:
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes.
Blend until smooth.
Pour into glasses and serve.
Serves: 4
Ingredients:
1-cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
Preparation:
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes.
Blend until smooth.
Pour into glasses and serve.
Serves: 4
Bloody Mary
Bloody Mary
Ingredients:
1 1/2 oz Vodka
3-ea Drops Tabasco sauce
3 oz Tomato juice
1 x Pepper; to taste
1 ea Lemon; juiced
1 x Salt; to taste
1/2 ts Worcestershire sauce
Preparation:
Shake with ice and strain into old-fashioned glass over ice cubes.
A wedge of lime may be added.
Serves: 1
Enjoy It!!
Ingredients:
1 1/2 oz Vodka
3-ea Drops Tabasco sauce
3 oz Tomato juice
1 x Pepper; to taste
1 ea Lemon; juiced
1 x Salt; to taste
1/2 ts Worcestershire sauce
Preparation:
Shake with ice and strain into old-fashioned glass over ice cubes.
A wedge of lime may be added.
Serves: 1
Enjoy It!!
Banana smooth drink
Banana smooth drink
Ingredients:
One banana
2 cups of milk
Three dashes of nutmeg
2 teaspoons of vanilla
Cool whip if desired
Preparation:
Cut banana up in small pieces, then mix the banana and milk together.
Whisk nutmeg and vanilla in together.
You can add cool whip to the top if you like.
Serves: 5
Enjoy It!
Ingredients:
One banana
2 cups of milk
Three dashes of nutmeg
2 teaspoons of vanilla
Cool whip if desired
Preparation:
Cut banana up in small pieces, then mix the banana and milk together.
Whisk nutmeg and vanilla in together.
You can add cool whip to the top if you like.
Serves: 5
Enjoy It!
Cream Cheese & Crab Wontons
Cream Cheese & Crab Wontons
Ingredients:
1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or 1 Pound of Crab Legs
Only use meat from crab legs and not the cluster
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crabmeat until well blended.
Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper.
Brush the egg around the edges of the wonton.
Bring top corner over and press down the edges to seal.
This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan.
Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble.
Fry wontons until golden brown, approximately 2 minutes.
Serves: 20
Ingredients:
1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or 1 Pound of Crab Legs
Only use meat from crab legs and not the cluster
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crabmeat until well blended.
Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper.
Brush the egg around the edges of the wonton.
Bring top corner over and press down the edges to seal.
This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan.
Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble.
Fry wontons until golden brown, approximately 2 minutes.
Serves: 20
Guilt-Free Cinnamon Rolls
Guilt-Free Cinnamon Rolls
Ingredients:
Sweet Cinnamon Syrup:
1/3 cup reduced-calorie margarine
1 1/2 cups sugar substitute
1 tbsp cornstarch
1 1/2 tsp ground cinnamon
1 1/2 tbsp imitation vanilla flavoring
Cinnamon Rolls:
8-ounce can reduced-fat refrigerated crescent roll dough
1/3 cup pecans, chopped
Preparation:
To prepare sweet cinnamon syrup, add margarine to a small saucepan.
In a separate bowl, stir together Sugar Substitute and cornstarch.
Add mixture to margarine and sprinkle in ground cinnamon, followed by vanilla flavoring.
Stir until Sugar Substitute dissolves.
Heat over medium heat, stirring constantly until mixture begins to boil and thicken.
Continue to cook and stir for about a minute.
Remove the mixture from the heat and cool by placing the saucepan into a pan of cold water.
To prepare cinnamon rolls, open a can of crescent roll dough.
Divide dough in half and place both halves on a baking sheet.
Unroll the dough and press perforations together so there are no seams.
This will give you 2 large rectangles of dough.
Spread half of the Sugar Substitute mixture evenly over half of the dough, leaving 1/2-inch around the edge.
Repeat on second dough rectangle.
Divide pecans evenly over both sheets of dough.
Lift the short edge of the dough and roll into a spiral.
Seal the edge to keep the mixture inside.
Using a very sharp knife, slice each roll into 6 individual rolls.
Place individual rolls on a baking sheet.
Repeat with second sheet of dough.
Bake in a preheated 375 degree oven for 9 to 11 minutes or until rolls are slightly browned.
Serve piping hot.
Serves: 12
Ingredients:
Sweet Cinnamon Syrup:
1/3 cup reduced-calorie margarine
1 1/2 cups sugar substitute
1 tbsp cornstarch
1 1/2 tsp ground cinnamon
1 1/2 tbsp imitation vanilla flavoring
Cinnamon Rolls:
8-ounce can reduced-fat refrigerated crescent roll dough
1/3 cup pecans, chopped
Preparation:
To prepare sweet cinnamon syrup, add margarine to a small saucepan.
In a separate bowl, stir together Sugar Substitute and cornstarch.
Add mixture to margarine and sprinkle in ground cinnamon, followed by vanilla flavoring.
Stir until Sugar Substitute dissolves.
Heat over medium heat, stirring constantly until mixture begins to boil and thicken.
Continue to cook and stir for about a minute.
Remove the mixture from the heat and cool by placing the saucepan into a pan of cold water.
To prepare cinnamon rolls, open a can of crescent roll dough.
Divide dough in half and place both halves on a baking sheet.
Unroll the dough and press perforations together so there are no seams.
This will give you 2 large rectangles of dough.
Spread half of the Sugar Substitute mixture evenly over half of the dough, leaving 1/2-inch around the edge.
Repeat on second dough rectangle.
Divide pecans evenly over both sheets of dough.
Lift the short edge of the dough and roll into a spiral.
Seal the edge to keep the mixture inside.
Using a very sharp knife, slice each roll into 6 individual rolls.
Place individual rolls on a baking sheet.
Repeat with second sheet of dough.
Bake in a preheated 375 degree oven for 9 to 11 minutes or until rolls are slightly browned.
Serve piping hot.
Serves: 12
Fettuccine Alfredo
Fettuccine Alfredo
Ingredients:
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 x Salt and pepper to taste
8 oz Fettuccine
Preparation:
Melt butter in a small saucepan over a low heat.
Off the heat, add the cream and the grated parmesan.
Put back on the fire to heat the sauce through and melt the cheese.
Do not boil.
Stir in the salt and pepper.
Cook the fettuccine in plenty of boiling salted water.
Drain well.
Combine the noodles and the sauce and leave to stand covered for two minutes before serving.
Serves: 2
Ingredients:
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 x Salt and pepper to taste
8 oz Fettuccine
Preparation:
Melt butter in a small saucepan over a low heat.
Off the heat, add the cream and the grated parmesan.
Put back on the fire to heat the sauce through and melt the cheese.
Do not boil.
Stir in the salt and pepper.
Cook the fettuccine in plenty of boiling salted water.
Drain well.
Combine the noodles and the sauce and leave to stand covered for two minutes before serving.
Serves: 2
Chewy Peanut Butter Cookies
Chewy Peanut Butter Cookies
Ingredients:
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1-cup sugar
2/3 cup brown sugar packed
Two eggs beaten
2 1/2 cups flour
1-teaspoon baking powder
1 1/2 teaspoons baking soda
1-teaspoon salt
Preparation:
In large bowl, cream shortening, margarine and peanut butter, add eggs.
In another bowl mix dry ingredients.
Add this gradually to moist mixture and mix well.
Pinch and form golf ball size balls rolled in hands.
Press floured fork cross-wise on top to flatten.
Bake at 375 degrees for 10 minutes just until golden, longer for crispier cookies.
Makes 3 1/2 dozen.
Serves: 4
Enjoy It!
Ingredients:
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1-cup sugar
2/3 cup brown sugar packed
Two eggs beaten
2 1/2 cups flour
1-teaspoon baking powder
1 1/2 teaspoons baking soda
1-teaspoon salt
Preparation:
In large bowl, cream shortening, margarine and peanut butter, add eggs.
In another bowl mix dry ingredients.
Add this gradually to moist mixture and mix well.
Pinch and form golf ball size balls rolled in hands.
Press floured fork cross-wise on top to flatten.
Bake at 375 degrees for 10 minutes just until golden, longer for crispier cookies.
Makes 3 1/2 dozen.
Serves: 4
Enjoy It!
Apple Fritters
Apple Fritters
Ingredients:
One Egg
1/2 c Sugar
1 c Milk
3 T Orange juice
1 c Apple, finely chopped,-unpeeled
1/2 t Vanilla
2 c Self-rising flour
Hot oil
Sifted confectioners' sugar
Preparation:
Beat egg.
Add sugar.
Slowly stir in milk and orange juice.
Blend in apple, vanilla and flour.
Drop mixture by teaspoonfuls into hot oil.
Fry until brown on both sides, about 3 minutes per side.
Drain in colander or on paper towels.
Dust with confectioners' sugar.
Makes 4 dozen.
Serves: 20
Ingredients:
One Egg
1/2 c Sugar
1 c Milk
3 T Orange juice
1 c Apple, finely chopped,-unpeeled
1/2 t Vanilla
2 c Self-rising flour
Hot oil
Sifted confectioners' sugar
Preparation:
Beat egg.
Add sugar.
Slowly stir in milk and orange juice.
Blend in apple, vanilla and flour.
Drop mixture by teaspoonfuls into hot oil.
Fry until brown on both sides, about 3 minutes per side.
Drain in colander or on paper towels.
Dust with confectioners' sugar.
Makes 4 dozen.
Serves: 20
Milk Chocolate Popcorn
Milk Chocolate Popcorn
Ingredients:
12 c Popped popcorn
1/4 c Butter or margarine
2 1/2 c (12oz can) salted peanuts
2 c 11 1/2 oz bag Milk chocolate
1 c Corn syrup
Chips
Preparation:
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan, combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly.
Pour over popcorn toss well to coat.
Bake in a preheated 300-degree oven for 45 minutes stirring frequently.
Cool completely.
Store in an airtight container for up to two weeks.
Makes about 14 cups.
Serves: 1
Ingredients:
12 c Popped popcorn
1/4 c Butter or margarine
2 1/2 c (12oz can) salted peanuts
2 c 11 1/2 oz bag Milk chocolate
1 c Corn syrup
Chips
Preparation:
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan, combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly.
Pour over popcorn toss well to coat.
Bake in a preheated 300-degree oven for 45 minutes stirring frequently.
Cool completely.
Store in an airtight container for up to two weeks.
Makes about 14 cups.
Serves: 1
Milk Chocolate Popcorn
Milk Chocolate Popcorn
Ingredients:
12 c Popped popcorn
1/4 c Butter or margarine
2 1/2 c (12oz can) salted peanuts
2 c 11 1/2 oz bag Milk chocolate
1 c Corn syrup
Chips
Preparation:
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan, combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly.
Pour over popcorn toss well to coat.
Bake in a preheated 300-degree oven for 45 minutes stirring frequently.
Cool completely.
Store in an airtight container for up to two weeks.
Makes about 14 cups.
Serves: 1
Ingredients:
12 c Popped popcorn
1/4 c Butter or margarine
2 1/2 c (12oz can) salted peanuts
2 c 11 1/2 oz bag Milk chocolate
1 c Corn syrup
Chips
Preparation:
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan, combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly.
Pour over popcorn toss well to coat.
Bake in a preheated 300-degree oven for 45 minutes stirring frequently.
Cool completely.
Store in an airtight container for up to two weeks.
Makes about 14 cups.
Serves: 1
Chili-Cheese Bread
Chili-Cheese Bread
Ingredients:
3 c Monterey Jack Cheese; Grated,
1 c Mayonnaise
4 oz Chiles; Chopped
1 ea French bread; Loaf, Unsliced
You can use one can of sweet green chiles or jalapenos that have been chopped.
Preparation:
Mix the cheese, peppers, and mayonnaise, blending well.
Spread on the cut surface of the French bread, which has been sliced in half horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.
Serves: 6
Ingredients:
3 c Monterey Jack Cheese; Grated,
1 c Mayonnaise
4 oz Chiles; Chopped
1 ea French bread; Loaf, Unsliced
You can use one can of sweet green chiles or jalapenos that have been chopped.
Preparation:
Mix the cheese, peppers, and mayonnaise, blending well.
Spread on the cut surface of the French bread, which has been sliced in half horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.
Serves: 6
Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients:
3/4 c Marg; softened
3 tb Water
3/4 c Shortening
3 ts Vanilla
1 1/2 c Brown sugar, lt; packed
3 3/4 c Flour; unsifted
3/4 c Sugar
1 1/2 ts Baking soda
3 ea Eggs
3/4 ts Salt
3 tb Corn syrup, lt
3 c Chocolate chips; semi-sweet
Preparation:
Cream marg, shortening, sugars, eggs, corn syrup, water and vanilla; beat well.
Combine flour, baking soda, salt; add to creamed mixture.
Beat well.
Stir in chips.
Drop by rounded teaspoonfuls.
Bake at 350 deg. for 15 min.
Allow to cool on cookie sheet for 1 min.
Then remove to cooling racks until completely cooled.
Serves: 20
Enjoy It!
Ingredients:
3/4 c Marg; softened
3 tb Water
3/4 c Shortening
3 ts Vanilla
1 1/2 c Brown sugar, lt; packed
3 3/4 c Flour; unsifted
3/4 c Sugar
1 1/2 ts Baking soda
3 ea Eggs
3/4 ts Salt
3 tb Corn syrup, lt
3 c Chocolate chips; semi-sweet
Preparation:
Cream marg, shortening, sugars, eggs, corn syrup, water and vanilla; beat well.
Combine flour, baking soda, salt; add to creamed mixture.
Beat well.
Stir in chips.
Drop by rounded teaspoonfuls.
Bake at 350 deg. for 15 min.
Allow to cool on cookie sheet for 1 min.
Then remove to cooling racks until completely cooled.
Serves: 20
Enjoy It!
Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients:
Eight large eggs, cold
1/2 pound unsalted butter, cut into small chunks
1-pound semisweet or dark chocolate, cut into small chunks
1/4 cup Kahlua (optional)
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8" spring form pan with parchment and grease sides.
Cover pan underneath and along sides with sheet of heavy-duty aluminum foil (make it watertight) and set in large rasting pan.
Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approx. 1 quart, about 5 minutes.
Alternate, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on Kitchen Aid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter and liqueur (if using) in large heat-proof bowl set over a pan of almost simmering water until smooth and warm (about 115 degrees on instant read thermometer) stirring once or twice.
Fold 1/3 of the egg foam into chocolate mixture using large rubber spatula until only a few streaks are visible; fold in half of remaining foam, then the last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepped pan.
Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of pan.
Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and instant read thermometer registers 140 degrees. (About 20 minutes).
Remove cake pan from water bath and set on wire rack; cool to room temperature.
Cover and refrigerate overnight to mellow.
About 30 minutes before serving, remove spring form pan sides, invert cake on sheet of waxed paper, peel off parchment liner, and turn cake right side up on serving platter.
Sieve light sprinkling of icing sugar to decorate, if desired.
The cake will look like it is not set when you remove it from the bain.
It will set up when it's left to rest at room temperature.
Serves: 10
Ingredients:
Eight large eggs, cold
1/2 pound unsalted butter, cut into small chunks
1-pound semisweet or dark chocolate, cut into small chunks
1/4 cup Kahlua (optional)
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8" spring form pan with parchment and grease sides.
Cover pan underneath and along sides with sheet of heavy-duty aluminum foil (make it watertight) and set in large rasting pan.
Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approx. 1 quart, about 5 minutes.
Alternate, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on Kitchen Aid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter and liqueur (if using) in large heat-proof bowl set over a pan of almost simmering water until smooth and warm (about 115 degrees on instant read thermometer) stirring once or twice.
Fold 1/3 of the egg foam into chocolate mixture using large rubber spatula until only a few streaks are visible; fold in half of remaining foam, then the last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepped pan.
Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of pan.
Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and instant read thermometer registers 140 degrees. (About 20 minutes).
Remove cake pan from water bath and set on wire rack; cool to room temperature.
Cover and refrigerate overnight to mellow.
About 30 minutes before serving, remove spring form pan sides, invert cake on sheet of waxed paper, peel off parchment liner, and turn cake right side up on serving platter.
Sieve light sprinkling of icing sugar to decorate, if desired.
The cake will look like it is not set when you remove it from the bain.
It will set up when it's left to rest at room temperature.
Serves: 10
Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients:
Eight large eggs, cold
1/2 pound unsalted butter, cut into small chunks
1-pound semisweet or dark chocolate, cut into small chunks
1/4 cup Kahlua (optional)
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8" spring form pan with parchment and grease sides.
Cover pan underneath and along sides with sheet of heavy-duty aluminum foil (make it watertight) and set in large rasting pan.
Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approx. 1 quart, about 5 minutes.
Alternate, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on Kitchen Aid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter and liqueur (if using) in large heat-proof bowl set over a pan of almost simmering water until smooth and warm (about 115 degrees on instant read thermometer) stirring once or twice.
Fold 1/3 of the egg foam into chocolate mixture using large rubber spatula until only a few streaks are visible; fold in half of remaining foam, then the last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepped pan.
Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of pan.
Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and instant read thermometer registers 140 degrees. (About 20 minutes).
Remove cake pan from water bath and set on wire rack; cool to room temperature.
Cover and refrigerate overnight to mellow.
About 30 minutes before serving, remove spring form pan sides, invert cake on sheet of waxed paper, peel off parchment liner, and turn cake right side up on serving platter.
Sieve light sprinkling of icing sugar to decorate, if desired.
The cake will look like it is not set when you remove it from the bain.
It will set up when it's left to rest at room temperature.
Serves: 10
Ingredients:
Eight large eggs, cold
1/2 pound unsalted butter, cut into small chunks
1-pound semisweet or dark chocolate, cut into small chunks
1/4 cup Kahlua (optional)
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees.
Line bottom of 8" spring form pan with parchment and grease sides.
Cover pan underneath and along sides with sheet of heavy-duty aluminum foil (make it watertight) and set in large rasting pan.
Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approx. 1 quart, about 5 minutes.
Alternate, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on Kitchen Aid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter and liqueur (if using) in large heat-proof bowl set over a pan of almost simmering water until smooth and warm (about 115 degrees on instant read thermometer) stirring once or twice.
Fold 1/3 of the egg foam into chocolate mixture using large rubber spatula until only a few streaks are visible; fold in half of remaining foam, then the last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepped pan.
Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of pan.
Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and instant read thermometer registers 140 degrees. (About 20 minutes).
Remove cake pan from water bath and set on wire rack; cool to room temperature.
Cover and refrigerate overnight to mellow.
About 30 minutes before serving, remove spring form pan sides, invert cake on sheet of waxed paper, peel off parchment liner, and turn cake right side up on serving platter.
Sieve light sprinkling of icing sugar to decorate, if desired.
The cake will look like it is not set when you remove it from the bain.
It will set up when it's left to rest at room temperature.
Serves: 10
Chocolate Cheesecake
Chocolate Cheesecake
Ingredients:
1 1/2 c Graham wafer crumbs
One c Sugar
5 tablespoon Butter - melted
Three packets Cream cheese - 8-oz
2 tablespoons Sugar
12 packets Chocolate - semisweet, 1-oz. squares
2 tablespoons Chocolate - semi sweetened, Grated
One c Sour cream
Three Eggs
3/4 c Butter - melted
One teaspoon Vanilla
Whipped cream (optional)
Preparation:
Combine first four ingredients and press into the bottom of an 8-inch spring form pan.
Beat eggs and sugar with electric beater until a pale mixture.
Mix well.
Melt chocolate in double boiler.
Stir in sour cream, butter and vanilla.
Add to cheese mixture and stir.
Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm.
Cool on wire rack.
Remove from pan.
Chill and serve with whipped cream.
Serves: 10
Enjoy it!!
Ingredients:
1 1/2 c Graham wafer crumbs
One c Sugar
5 tablespoon Butter - melted
Three packets Cream cheese - 8-oz
2 tablespoons Sugar
12 packets Chocolate - semisweet, 1-oz. squares
2 tablespoons Chocolate - semi sweetened, Grated
One c Sour cream
Three Eggs
3/4 c Butter - melted
One teaspoon Vanilla
Whipped cream (optional)
Preparation:
Combine first four ingredients and press into the bottom of an 8-inch spring form pan.
Beat eggs and sugar with electric beater until a pale mixture.
Mix well.
Melt chocolate in double boiler.
Stir in sour cream, butter and vanilla.
Add to cheese mixture and stir.
Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm.
Cool on wire rack.
Remove from pan.
Chill and serve with whipped cream.
Serves: 10
Enjoy it!!
Chocolate Cheesecake
Chocolate Cheesecake
Ingredients:
1 1/2 c Graham wafer crumbs
One c Sugar
5 tablespoon Butter - melted
Three packets Cream cheese - 8-oz
2 tablespoons Sugar
12 packets Chocolate - semisweet, 1-oz. squares
2 tablespoons Chocolate - semi sweetened, Grated
One c Sour cream
Three Eggs
3/4 c Butter - melted
One teaspoon Vanilla
Whipped cream (optional)
Preparation:
Combine first four ingredients and press into the bottom of an 8-inch spring form pan.
Beat eggs and sugar with electric beater until a pale mixture.
Mix well.
Melt chocolate in double boiler.
Stir in sour cream, butter and vanilla.
Add to cheese mixture and stir.
Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm.
Cool on wire rack.
Remove from pan.
Chill and serve with whipped cream.
Serves: 10
Enjoy it!!
Ingredients:
1 1/2 c Graham wafer crumbs
One c Sugar
5 tablespoon Butter - melted
Three packets Cream cheese - 8-oz
2 tablespoons Sugar
12 packets Chocolate - semisweet, 1-oz. squares
2 tablespoons Chocolate - semi sweetened, Grated
One c Sour cream
Three Eggs
3/4 c Butter - melted
One teaspoon Vanilla
Whipped cream (optional)
Preparation:
Combine first four ingredients and press into the bottom of an 8-inch spring form pan.
Beat eggs and sugar with electric beater until a pale mixture.
Mix well.
Melt chocolate in double boiler.
Stir in sour cream, butter and vanilla.
Add to cheese mixture and stir.
Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm.
Cool on wire rack.
Remove from pan.
Chill and serve with whipped cream.
Serves: 10
Enjoy it!!
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