Carrot, Apple and Oats Muffins

Have a busy week ahead? Don't have time to cook breakfast? Not to worry!! Bake these healthy muffins during the weekend and grab and go breakfast is sorted.

Ingredients:

- Rolled Oats - 1.5 cups

- Grated Carrot - 1 cup

- Grated Apple - 1 cup

- Vegetable Oil - 1/4 cup (You can use any white oil).

- Baking Powder - 1 tsp

- Egg -1

- Vanilla Essence -1 tsp

- Sugar - 1/4 cup (I like keeping it less sweet as the apples and carrots add some sweetness too! Feel free to add more sugar if you want breakfast to be sweeter and less healthy!)

- All Purpose Wheat Flour - 1/4 cup (For binding, you could use self-raising flour too.)

- Milk - 2 tbsp or more based on consistency of batter.

 

Method:

- Mix all the wet ingredients i.e., sugar, oil, egg, vanilla essence in a mixing bowl.

- Add all dry ingredients (flour, baking powder, oats) to it and fold the mixture in.

- At this point you should have ribbon like consistency for the batter. If you dont then add milk and mix again.

- Add in the carrot and apple and mix well.

- Preheat oven to 160 degrees Celsius.

- Line your muffin tray with muffin cases, leave 1 muffin section. 

- Fill the muffin cases halfway through with the batter.

- One muffin hole that you left empty, fill it halfway through with water. This helps keep the muffins moist when baking. 

- Bake for 30-35 mins.

- Let it cool and enjoy with honey. Can be stored in an airtight container and left in the pantry in winter. In summers storing in the refrigerator would make more sense. Grab one or two when running late and have no time for breakfast.

Ragi/Finger Millet Idli

I have grown up eating a lot of south Indian food. The primary reason for that being my Dad's love for south Indian cuisine. Idli was very common at our breakfast table during my growing up years. Same was reflected in my kitchen when I started cooking. To add to the likelihood of South Indian cuisine finding a place in my kitchen, was the fact that we lived in Hyderabad for 12 years. Hyderabad is the capital of Telangana and an Indian city we hold very close to our hearts as a family. Thats where we started our life together, where our daughter was born. So many first times of my life in this city!

I was introduced to Ragi Idlis in Hyderabad. Idli is traditionally prepared with Idli Rava (Semolina) and Urad Dal (split black lentils), but this recipe basically replaces the Idli Rava with Ragi flour making it healthier. All millets including Ragi is very high in fiber making it an ideal weight loss ingredient. Ragi is rich in iron, calcium, minerals and vitamins. Ragi is also known to help with muscle growth. This recipe also calls for fermentation of the batter hence making the end product good for gut health.

Ingredients:

- Urad Dal / Split Black Lentils - 1/2 cup 

- Ragi Flour - 1 and 1/2 cup

- Methi Seeds - 1 tsp

Method:

- Wash Methi seeds and Urad Dal in a bowl and soak them for 8-12 hours.

- To another bowl soak Ragi flour for 1-2 hours (optional).

- Once soaked, take the urad dal and use a mixer grinder to turn it into a thick, fluffy and frothy batter.

- To this batter, add the soaked ragi flour and mix well.

- Cover and keep in a warm place. Leave for 12-14 hours or overnight.

- When fermented, you will not get the raw smell of ragi or urad dal instead you will get a mild fermented flavor. Yet you will not get a sour smell.

- At this stage the batter is ready. 

- Take your idli steamer (you can buy one at any Indian Store), fill the pot with a cup of water and bring it to a boil on the stove.

- While the water comes to a rolling boil, grease the idli plates and pour the batter in.

- Cover and steam the Idlis for exactly 10-12 mins.

- Open the lid of the Idli steamer and scoop the idlis out.

- Serve hot with Sambar or Chutney or both. 

Chicken Kasha

Chicken Kasha is a much-loved Bengali delicacy generally served in lunch or dinner with a side of Pulao or Naan. This oily and spicy chicken curry is a must try if you are a fan of Bengali cuisine. The deep brown colour is because the dish is traditionally prepared in an iron wok, dont worry if you dont have one. You can prepare it in whichever wok or pan you have.

Ingredients:
-  Chicken (curry Cut) - 1 kg. Feel free to use any cut available.
- Plain / Greek Yogurt - 1 cup
- Onions finely chopped - 3
- Garlic Paste - 2 tbsp
- Ginger Paste - 1 tbsp

- Mustard Oil - 6 tbsp

Powdered Masala - Take it in a bowl and mix with 2 tsp of water to make a paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tbsp. Sugar
- 2 Tsp. Salt 
Khara/Gota Masala
- 2 Bay Leaf
- 3 Dry Red Chili
- 3 Green Cardamoms
- 1 Inch Cinnamon Stick
- 1 tsp Jeera

 Method:

- Marinate chicken with the Masala Paste, yogurt, onion, ginger garlic paste and half the oil for at least 1 hour, overnight is best.

- In a wok or pan (best if iron), heat the remaining oil.

- When hot, add all the Khara Masala and let it splutter.

- At this point add the marinated chicken.

- Let it cook, stir Occasionally.

- Let all the water dry, and the masala leave oil. 

- You can garnish with coriander leaves and serve hot with Pulao or Ruti/Naan.

Shada Alur Tarkari / White Potato Curry

Shada Alur Tarkari or White potato curry is a must make dish on Sunday mornings to go with Luchi (deep fried bread) in any bengali household. This needs very little ingredients and is delish. Goes really well with hot phulkas or paratha too. This is also a very common dish during Bengali wedding breakfasts when served with a side of Luchi and hot Rosogollas. This is not a very common preparation at my place coz the husband does not eat potatoes nor anything deep fried. But I do make it sometimes for myself and daughter when craving kicks in.

Ingredients:

- Brushed Potatoes - 2

-  Hing/Asafoetida - 1/2 tsp

- Salt - 1 tsp

- Sugar - 1 tsp

- Dried Red Chilli / Green Chilli - 2

- Mustard Oil - 2 tsp

 

 Method:

- Cut the potatoes into cubes and soak them in water. This will prevent them from turning brown.

- In a wok or pan, heat mustard oil.

- When hot add the red chilli (optional) and hing.

- Add potatoes and salt. At this point you can add green chilli too.

- Keep stirring every few minutes otherwise will stick to the bottom of the pan.

- If the potatoes are taking too long to cook or sticking to the pan, you can add a splash of water and cover the pan will the flame at low.

- Once the potatoes are soft but firm, add sugar.

- Serve hot with Luchi / Phulka / Porota / Ruti.

Blueberry Chia seeds coconut cake

How about a healthy cake recipe? According to me all homemade cakes are healthy! Having these in the pantry helps when the 3pm snack timer goes off in your brain. Its better to have this than having a few store bought cookies or fried snacks.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chia seeds - 2 tbsp 

- Blueberries - 100 gm

- Coconut flakes - 1/4 cup

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in blueberries, coconut flakes and chia seeds. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve. 

Roasted Salmon with Indian Spices

Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake. 

This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).

Ingredients:

- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.

- Coriander Powder - 1/2 tsp

- Cumin Powder - 1 tsp

- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)

- Lemon juice - 2 tsp

- Greek Yogurt / Curd -  1 tbsp

- Ginger and Garlic Paste - 1 tsp

- Salt - according to taste

Method:

- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.

- Add all powdered spices into the yogurt and mix well.

- Wash the salmon and pat dry.

- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.

- Let it marinate for 1 hour (at least 30 min).

- Preheat oven to 200 degrees.

- Once preheated, bake salmon for 30 min on 200 degrees.

- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.

Coconut Choc Chip Cake

Coconut is the flavour of the season for me! I am from a tropical country and coconut finds its place a lot in Bengali cuisine. Be it curries, desserts or snacks coconut always finds a place in my kitchen.

Ingredients:

- Self Raising Flour - 1 cup

- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup

- Sugar - 1/2 cup

- Vanilla Essence - 1 tsp

- Chocolate chips - 2 tbsp

- Coconut flakes - 4 tbsp and extra for sprinkling on top

- Eggs - 2

- Milk - 3 tsp

 Method:

- Preheat oven to 160 degrees Celsius.

- Line a cake tin with butter paper and keep it ready.

- Crack 2 eggs in a big mixing bowl.

- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.

- Add oil and mix well until everything is mixed and forms a batter.

- To this add half the flour and fold it in.

- Add the next half and fold it in too.  

- Add in and mix vanilla essence and milk at this time to get the right consistency.

- Mix in coconut flakes and chocolate chips. Keep some aside to sprinkle on top

- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.

- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.

- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.

- Once baked, take out of the oven and let it cool.

- Cut and serve.