Please visit my new venture http://yummlyyum.com/ for more recipes !!!

Tuesday 29 January 2013


Serves 2
Ingredients:
  • 200grams Macaroni
  • 250ml low fat milk
  • 25grams unsalted butter
  • 1 tablespoon plain flour
  • 150grams tasty grated cheese
  • Salt and White Pepper to taste
Method:
  • Cook the macaroni in a large pan of boiling water according to packet instructions until al dente.
  • Meanwhile melt the butter in a medium saucepan and add the plain flour. Cook for a minute over medium-low heat by stirring it. 
  • Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
  • Remove from the heat, add the grated cheese and stir until melted and smooth.
  • Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

Classic macaroni cheese(mac n cheese)

Monday 28 January 2013


Serves 1
Ingredients:
  • 1 cup or mug of your favorite hot coffee
  • 1 tablespoon yummy nutella
  • 1 tablespoon whipped cream
  • 1/4 teaspoon chocolate shavings
Method:
  • Add 1 tablespoon of nutella to 1 cup of hot coffee and stir until the nutella melts.
  • Top with whipped cream and chocolate shavings and serve hot.

Creamy Nutella Coffee


Chickpeas (Garbanzo beans) are packed with rich protein and have long been valued for their fiber content. The fiber benefits of Chickpeas  may go beyond the fiber benefits of other foods. You can keep them on your digestive support list. They lower the risk of colon problems including colon cancer. They reduces cardiovascular risks and helps in better regulation of blood sugar.

Serves 4
Ingredients:
  • 100 grams Chickpeas
  • 2 Large Potatoes, boiled, skin removed and mashed
  • 2 medium Tomatoes
  • 1 large Onion chopped finely
  • 2 Cardamom, 2 cloves, 1 small Cinnamon stick, 2 Bay leaves
  • 1 or more teaspoon Red Chilli Powder or Hot Paprika
  • 2 small Green chillies chopped lengthwise
  • 1/4 teaspoon Coriander Powder
  • 1/6 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala (optional)
  • 1 tablespoon Dry Fenugreek Leaves/Kasuri Methi
  • 4 tablespoons Sunflower Oil or Olive Oil 
  • Salt to taste
  • Cilantro Leaves for garnishing
  • 250 ml Chickpeas Stock
Method:
  • Soak chickpeas overnight in water. Bring them to boil in a large pot with enough water until they are well cooked or become tender. Drain the excess water(reserve 250ml stock) and keep chickpeas aside.
  • Process the Tomatoes in a food processor until smooth to make tomato puree.
  • Heat oil in a pan. Add cardamom, cloves, cinnamon stick and bay leaves. Fry for a minute.
  • Add chopped onions, green chillies and saute until onions turn light golden color. 
  • Add the tomato puree, mashed potatoes, turmeric powder, garam masala, red chilli powder, coriander powder, mix well and close the lid. Cook for 10 minutes in medium flame.
  • Open the lid add cooked chickpeas, chickpeas stock, salt, mix well and cook for 30 minutes in medium flame or until the gravy thickens. ( you can add more stock if you want more gravy)
  • Add Dry Fenugreek Leaves, mix well and cook for 2minutes in high flame.
  • Garnish with cilantro leaves and serve hot with Pulao or Rotis, chapatis or bread..the list goes on..
 

Chickpeas(Garbanzo beans) and Potato Curry

Thursday 24 January 2013

  
Serves 4
Ingredients:
  • 500 grams Boneless Chicken
  • 1 cup Low Fat Cream
  • 1 bunch fresh cilantro leaves with stems
  • 6 green chillies
  • 1 small onion chopped
  • 1/4 cup chopped bell peppers
  • 1 teaspoon Grated Ginger
  • 1 teaspoon grated garlic
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon Black Pepper
  • 4 tablespoons oil
  • 2tablespoon water
  • A Pinch of Garam Masala
  • A pinch of Turmeric
  • Salt to taste
Method:
  • For Green Curry paste: Grind together cilantro leaves, ginger , garlic, coriander seeds, green chillies, cumin seeds and black pepper with little water until you get smooth consistency.
  • Heat oil in a pan. Add the green curry paste, a pinch of turmeric and fry for 5minutes in high flame. Add onions and fry for more 2 minutes.
  • Add Chicken and fry for 5minutes. Add fresh cream, mix well and add little water about 1/2 cup of water and close the lid. Cook until chicken is tender stirring in between.
  • Open the lid, add bell peppers, garam masala and cook for more 10 minutes in full flame stirring occasionally.
  • Garnish with cilantro leaves and serve hot with rice

Creamy Green Chicken Curry

Wednesday 23 January 2013


Serves 2
Ingredients:
  • 100grams chicken breast fillets
  • 1 cup Sweet Corn Kernels
  • 2 tablespoons of finely chopped carrot
  • 1/6 teaspoon of nutmeg powder
  • 2 tablespoon of Cornflour(gluten free)
  • 1 Egg white
  • Salt to taste
  • A dash of grated ginger and garlic
  • 1 tablespoon of chopped spring onions
  • Black Pepper, Soy sauce and Vinegar to serve 
  • 600 ml water or chicken stock
Method:
  • Cut chicken fillets in half lengthways and finely slice crossways.
  • In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
  • Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
  • Add a dash of grated ginger and garlic and nutmeg powder, mix well.
  • Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
  • Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.

Chicken and Sweet Corn Soup

Tuesday 22 January 2013



Ingredients:

  • 1 bowl of Boiled Rice
  •  2tbsp of Sunflower Oil
  • 100gms of Broccoli Florets
  • 2 Scrambled Eggs
  • 1 Small Onion, Sliced Lengthwise
  • 1 Red Chilli Chopped finely
  • 1 Garlic Crushed
  • 1tsp of Thai Soy Sauce or normal soy sauce
  • 1/2 tsp Rice vinegar
  • Salt to taste
Method:
  • Heat a wok or large frying pan over high heat. Add oil and heat until it shimmers.
  • Add red chilli, garlic, onion and stir fry for a 2minutes.Add Salt and mix well.
  • Add broccoli florets and fry for 5minutes, then add scrambled eggs and mix well and fry for 5minutes
  • Splash soy sauce, vinegar and mix well.
  • Add boiled rice to the pan, toss well and stir-fry for further 5 minutes.
  • Transfer to the serving bowls or plates. Serve immediately
 

Thai Broccoli Scrambled Eggs Fried Rice

Monday 21 January 2013


Ingredients:
  • 6 medium size Tomatoes chopped finely
  • 1 small onion chopped 
  • 1/4 cup fresh green peas
  • 2 garlic flakes chopped
  • 1 small green chilli chopped
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon dry fenugreek leaves/kasuri methi
  • salt to taste
  • 2 tablespoon of olive oil or sunflower oil
  • Few cilantro/coriander leaves to garnish

Method:
  • Heat oil in a pan. Add mustard seeds, cumin seeds and allow it to splutter.
  • When spluttering starts add green chillies, garlic and onions. Fry for 2 minutes or until onion turns light golden color.
  • Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder and salt. Mix well, close the lid and cook until tomatoes are tender or well cooked in medium flame, stirring in between. It takes 15minutes at least.
  • Open the lid, add green peas, dry fenugreek leaves/kasuri methi,  mix well  and cook for more 10 minutes in medium flame stirring in between.
  • Garnish it with cilantro leaves and serve hot with rice or chapatis or rotis.

Tomato Green Peas Curry

Sunday 20 January 2013

Serves 4
Ingredients:
  • 10 medium sized boiled and skin peeled Potatoes
  • 2 Eggs lightly beaten
  • 1 cup All Purpose flour
  • 2cups Panko bread crumbs
  • Salt to taste
  • 1 teaspoon paprika (optional)
  • Oil for deep frying

Method:
  • Cut potatoes into big cubes or like wedges, as you desire.
  • Mix well flour and salt in a bowl. Mix well bread crumbs, little salt and paprika, in other bowl and beat well the eggs in another bowl.
  • Arrange these three bowls in order i.e plain flour bowl , beaten eggs bowl and bread crumbs bowl.
  • Roll each Potato cube(nugget) in plain flour, coat it well, then dip into the eggs mixture and then roll into the bread crumbs to coat well. keep aside. Repeat for all other nuggets. 
  • Heat oil for deep frying. Shallow fry these potato nuggets for 2 to 3 minutes or until it turns golden color on both sides in medium flame. Do this in batches.
  • Serve hot with Tomato sauce.

Potato Nuggets

Friday 18 January 2013


Serves 2
Ingredients:
  • 100 grams of Fettuccine
  • 100 grams Boiled Potatoes(skin removed) chopped into cubes
  • 1/2 cup Boiled Green Peas
  • 2 Garlic Flakes
  • 1/4teaspoon ground Black Pepper
  • 4 tablespoon Parmesan cheese
  • 1 teaspoon unsalted butter
  • 150ml Vegetable stock
  • 1/4 teaspoon Salt
Method:
  • Bring a large pan of water to the boil and add a pinch of salt. Cook fettuccine for 10 to 15minutes or until they are well cooked. Drain water(Reserve one or half cup of starchy pasta water) and set fettuccine aside. 
  • Meanwhile melt butter in a saucepan, add garlic and saute for a minute.
  • In a blender, blend together chopped potatoes, garlic, Parmesan cheese, black pepper, salt, vegetable stock until you get smooth consistency.
  • Once the puree is smooth transfer back to saucepan . Add the reserved starchy pasta water and cook for 5 minutes in low flame. Add fettuccine, green peas and mix well and cook for more 5minutes and serve hot.
 

Fettuccine Alfredo with Green Peas in Creamy Potato Sauce

Thursday 17 January 2013


Makes 1 cup(150ml cup)

Ingredients:
  • 1 Zucchini 
  • 4 tablespoons low fat Cream Cheese
  • Salt to taste
  • 1 small green chilli (optional)
  • 1teaspoon Olive Oil
Method:
  • Preheat oven to 220degrees and line a baking sheet with nonstick foil, and spray with olive oil. 
  • Slice Zucchini into thin medallions and lay out slices on prepared baking sheet, drizzle little olive oil and salt and bake for 20minutes. Cool them and set aside
  • Now blend baked zucchini, cream cheese, little salt if required, green chilli in a blender until you achieve smooth consistency.
  • Place in a serving bowl and serve with your favorite chips. 
Baked Zucchini Cream Cheese Dip Nutrition Facts for 1 cup(Serves 4)
 

Baked Zucchini Cream Cheese Dip


Delicious, juicy and easy, this rich chocolate raisin cake is the perfect addition to your child's lunchbox and off course perfect to pack and take to work or on a picnic.

Ingredients:
  • 125 grams Butter (Room Temp)
  • 1 1/2 cups Self Raising Flour
  • 1/4 cup Cocoa Powder
  • 1/4 cup Raisins
  • 1 cup Caster Sugar
  • 2 Eggs Lightly beaten
  • 1/2 tsp Baking powder
  • 1/2cup Warm Water
  • A pinch of salt
For Frosting:
  • 1/2 cup Fresh Cream
  • 1cup Icing sugar
  • 100gms Cadbury Milk Melts
  • 1 teaspoon Cocoa powder
Method:

For Frosting:
  • Place cadbury milk melts in a saucepan and gently heat, stirring occasionally, until melted and smooth. Keep aside and cool slightly. 
  • In a bowl combine the melted chocolate, fresh cream, icing sugar and cocoa powder. Mix well and keep in the refrigerator.

For Cake:
  • In a large bowl combine self raising flour, cocoa powder, baking powder, salt and mix well.
  • In a another bowl whisk together butter, caster sugar and eggs. Add water simultaneously and whisk it until sugar gets dissolved.
  • Pour wet ingredients over dry ingredients. Stir until combined. Add raisins and mix well.
  • Pour the mixture into a greased and base-lined 20cm cake pan. Bake in a moderate oven 180°C for 40 minutes or until cooked. Cool for 10 minutes before turning onto a wire rack to cool completely.
  • Spread frosting over the cooled cake and decorate as desired.

Chocolate Raisins Cake

Wednesday 16 January 2013


Serves 4
Ingredients:
  • 4 cups(150ml cup) of Basmati(Long grain) Rice
  • 500grams Chicken (Bone or Boneless)
  • 1 Large Onion chopped lengthwise
  • 4 Green Chillies,chopped lengthwise
  • 1cup fresh Cilantro/Coriander Leaves
  • 1cup fresh Mint Leaves
  • 1tablespoon of Lime Juice
  • 3tablespoon Warm Milk
  • 4 Cloves, 4Cardamoms, 1 Cinnamon Stick, 4 Bay Leaves, 4 Star anise
  • 1tablespoon Ginger Garlic Paste
  • 2teaspoons Red Chilli Powder
  • 1/4teaspoon Turmeric Powder
  • 1/2teaspoon Coriander Powder
  • 1/4teaspoon Garam Masala
  • 1cup thick and fresh Yoghurt
  • A pinch of Saffron
  • 6 cups water(150ml cup)
  • Oil for deep frying
  • 30ml Oil
  • 1tablespoon Ghee(Clarified Butter)
Method:
  • Wash thoroughly rice and soak them in water for 15minutes
  • Mix saffron with 3tablespoons of warm milk and keep aside.
  • Mix well chicken pieces, ginger garlic paste, red chilli powder, coriander powder, salt, garam masala, yoghurt, turmeric powder and marinate it for 1 hour.
  • Heat oil for deep frying. Fry chopped onions until they turn golden color and crispy.
  • Meanwhile cook rice in a large pot with 6 cups of water, cardamom, cinnamon, cloves, bay leaves, star anise, salt to taste and 1tablespoon oil. Cook until rice is 3/4th cooked. Do not over cook the rice, be careful at this step. Keep aside.
  • Now take a pressure cooker ( I used 10litres capacity pressure cooker). Pour 20ml oil at the bottom and arrange the marinated chicken and sprinkle little oil on the top of the chicken. Add half of the rice on the top of chicken pieces. Add Mint and Coriander leaves on the top of the rice. Again add a half of the left over rice on top of them and add fried onions and green chillies on it. Add the remaining rice. Pour ghee on the corners of the rice. Now make 3 holes from the top of the rice till it touches the bottom of the cooker. Pour 1tablespoon of saffron milk and lime juice in each hole.
  • Cover the pressure cooker and cook for 5minutes in high flame. When the pressure starts coming out put the whistle of the cooker. Now simmer the stove and cook for 10 to 15minutes in low flame. Turn off the stove and keep the cooker aside for 20minutes. Do not open till that time.
  • Carefully mix the rice from the bottom of the pan. 
  • Sprinkle few fried onions on top of it and serve hot with Raita and Cucumber Onion Salad

Hyderabadi Chicken Biryani

Monday 14 January 2013


Serves 2
Ingredients:
  • 4 Slices of  Toasted Wholemeal White Bread
  • 1/2 Carrot cut into thin strips
  • 2 tablespoons grated reduced fat Cheddar Cheese
  • Few green Oak Lettuce leaves
  • a pinch of onion powder
  • 1/2 tsp Olive oil
Method:
  • Heat oil in a pan. Lightly toss carrot slices for 2 to 3minutes.
  • Add a pinch of onion powder to carrot slices and remove from pan.
  • Sprinkle cheddar cheese on each slice of toasted bread and top with lettuce leaves and tossed carrot slices.
  • Serve with Pineapple Juice. 

Crunchy Carrot Toast


Ingredients:
  • 500 grams Potatoes, cut into wedges
  • 1/4tsp Smoked Paprika
  • Salt to taste
  • 1 tablespoon Olive Oil
Method:
  • Mix well Potato wedges, Paprika, salt and olive oil.
  • Arrange them in a baking dish and bake them for 30 minutes or until potatoes are crispy and tender.
  •  Serve hot with Tomato chilli sauce.

Smoked Paprika Potato Wedges


Serves 2
Ingredients:
  • 1 medium ripe avocado, peeled, pitted and chopped
  • 250gms chopped fresh pineapple cubes
  • 1 cup fresh orange juice
  • 4 teaspoons Sugar
  • 1 tablespoon fresh lemon juice
  • Almond Flakes to garnish

Method:
  • Combine avocado, pineapple, orange juice, sugar, lemon juice and juice in a blender; puree until smooth.
  • Garnish it with Almond flakes and Serve chilled

Avocado and Pineapple Frappe

Sunday 13 January 2013


Ingredients:
  • 1 Large Sweet Potato, skin peeled and cut into cubes
  • 5 Garlic flakes
  • 1tablespoon olive oil
  • Salt to taste
Method:
  • Preheat oven to 400 degrees F
  • In a bowl mix well sweet potato cubes, garlic flakes, salt and oil.
  • Arrange them in baking dish and bake them for 20 to  25 minutes, stirring once or twice during roasting.
  • Yummy garlic flavored sweet potatoes are ready.

Roasted Sweet Potatoes with Garlic

Saturday 12 January 2013


Serves 4
Ingredients:
  • 8 Salmon Fish Fillets
  • 1 tablespoon lemon juice
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • A Pinch of Turmeric Powder
  • 1/2 teaspoon Ginger Garlic Paste
  • Salt to taste
  • 1/4 teaspoon Garam masala
  • 6 tablespoon oil
  • Coriander leaves and Lemon wedges to serve 
Method:
  • Remove the scales of the salmon fish and wash thoroughly and keep them aside.
  • Mix salmon fillets, lemon juice, half teaspoon red chilli powder, salt, half teaspoon coriander powder, turmeric powder, ginger garlic paste and marinate it for 30minutes.
  • Heat oil in a pan. Add the marinated salmon fish fillets and shallow fry them until they are well cooked on both sides flipping them in between carefully. ( Fry each side for 10minutes)
  • Fry them until they turn golden color on each sides in medium flame. Now add the remaining red chilli powder, coriander powder, garam masala and mix well. Fry for 5minutes.
  • Gently remove each fried fillet from the pan and arrange them on a serving plate.
  • Garnish it with coriander leaves, lemon wedges and serve hot.


Salmon Fish Fry (Pan Roasted Salmon Fish)

Friday 11 January 2013

Serves 4
Ingredients:
  • One full  Broccoli cut into florets
  • 4 medium Potatoes(skin removed) cut into cubes
  • 1 Large Tomato chopped finely
  • 1 small Onion chopped finely
  • 1/2tsp grated Ginger
  • 1/2tsp chopped Garlic
  • 1/4tsp Turmeric Powder
  • 2 small Green Chillies chopped
  • 1 Sprig Curry Leaves
  • 1/2 tsp or more Red Chilli Powder
  • 1/4tsp Coriander powder
  • A Pinch of Garam Masala
  • 1/2tsp Mustard Seeds
  • 1/2tsp Cumin seeds
  • Salt to taste
  • 1/2tsp Dry Fenugreek Leaves/Kasuri Methi
  • 4tbsp Olive Oil
  • Cilantro leaves for garnishing
  • Half cup or more water for gravy

Method:
  • Wash Broccoli florets and soak them in salted hot water for 5minutes. Remove from water and keep aside.
  • Heat oil in a pan. Add mustard and cumin seeds and allow it to splutter. When spluttering starts add green chillies, onions, ginger, garlic, turmeric powder and fry for 5minutes.
  • Add potatoes, curry leaves, little salt, mix well and close with a lid and cook for 7 to 8 minutes.
  • Add chopped tomatoes, red chilli powder, coriander powder, garam masala and cook for 5minutes
  • Add Broccoli florets, half cup water, close the lid and cook for 10minutes.
  • Cook until broccoli is well cooked and thick gravy forms.
  • Garnish it with dry fenugreek leaves and cilantro leaves and serve hot with Rotis, Wrappers, Rice, Bread.

Broccoli Potato Curry

Thursday 10 January 2013


Serves -4  
Ingredients:
  • 6 Hard Boiled Eggs - cut into 2 halves
  • 2 Large Onions,chopped finely
  • 2 small Green Chillies chopped
  • 1/2tsp grated Ginger
  • 1/2tsp grated Garlic
  • 1/2tsp Mustard Seeds
  • 1/2tsp Cumin Seeds
  • 1/2tsp Turmeric Powder
  • 1tsp Red Chilli Powder or paprika
  • 1/2tsp Coriander Powder
  • Salt to taste
  • 1 sprig of Curry Leaves
  • 4tbsp Extra Virgin Olive Oil
  • Few Cilantro Leaves to garnish
 Method:

  •  Heat oil in a pan. Add cumin seeds and mustard seeds. Allow it to splutter.
  •  Once spluttering starts add green chillies, chopped onions, turmeric powder, ginger, garlic, curry leaves and fry until onion turns golden color in low flame.
  • Add red chilli powder, coriander powder, salt and mix well.
  • Add the hard boiled eggs into the pan, mix well carefully and close the lid and allow it to cook for 10minutes in low flame.
  • Now open the lid, cook for another 5minutes in high flame, stirring in between.
  • Finally garnish it with cilantro leaves and serve hot with Rice.

Boiled Eggs Fry

Tuesday 8 January 2013


Try this delicious strawberry jam and I bet you will never purchase one..This is so simple and easy to prepare recipe at home and the jam is soft, spreadable and delicious. Here goes the ingredients
Makes 1 cup
Ingredients:
  • 500gms Fresh whole ripe Organic Strawberries chop them into cubes
  • 1 cup White Sugar
Method:
  • Place strawberries and sugar in a large saucepan.
  • Bring to boil over medium heat for 1 hour or until fruit is soft. Stir for every 10minutes mashing them lightly.
  • Once the jam thickens, remove from heat and allow it to cool.
  • Store in a airtight jar or container and store in the refrigerator where it will keep for several weeks
 
 

Homemade Strawberry Jam



One of the most inexpensive vegetable to juice and more refreshing on a hot summer day is nothing but Cucumber. It is a powerful tonic for skin, hair, nails and applying cucumber slices on eyes reduces the puffiness around eyes.
Homemade Cucumber Face pack  for Glowing Skin:
Process 1/2 cup cucumber slices in a food processor. Add a 2 to 3 drops honey and 1tbsp Fullers Earth Powder. Mix well and apply to face and neck for 30minutes or until the pack becomes dry. Rinse off with cold water. 
Detoxify your body with the cucumber watermelon juice
Serves 2
Ingredients:
  • 1 Cup Cucumber cubes(Peel the skin and chop them in cubes)
  • 1 Cup Watermelon cubes
  • 1tsp Lemon Juice
  • 1/2 Cup Pineapple Juice
Method:
  • Process Cucumber cubes, Watermelon Cubes  in a Juicer.
  • Pour the juice mash into the strainer and use a spatula to gently stir the mash until no more juice is separating out.  Keep aside the pulp.
  • To this cucumber and watermelon juice add Pineapple, Lemon Juice and mix well. 
  • Pour the juice in serving glasses and serve with watermelon cubes
 

Cucumber Watermelon Juice

Monday 7 January 2013


Makes 12 Muffins
Calories Per Muffin : 92 Calories
Ingredients:
  •     30gms Unsweetned Cocoa Powder
  •     250gms Oatmeal
  •     200ml Low Fat Milk or Skim Milk
  •     50gms Plain Flour
  •     1  egg
  •     1 teaspoon vanilla extract
  •     50ml Honey
  •     2 teaspoon baking powder
  •     1/2 teaspoon salt
  •     4teaspoon unsalted Butter(Room Temp)
Method:
  • Preheat oven to 400 degrees F
  • Grease 12cup Muffin tray with a little butter and sprinkle a dash of plain flour.
  • In a large bowl combine oatmeal, plain flour, cocoa powder, baking powder, salt and mix well.
  • In a small bowl, combine, milk ,egg, butter, honey, vanilla extract and mix well. 
  • Pour wet ingredients over dry ingredients. Stir until blended( Do not over mix)
  • Spoon the batter into the cups, filling each about  2/3rd full
  • Bake until a toothpick inserted comes out clean, for about 20 -25 minutes.
  • Cool for 5minutes, remove from the tray and serve
    
Oatmeal Nutritional Facts:
Oatmeal is considered as magical food, given its many health benefits.It helps to reduce craving for food that are not good for you, which helps to loose your weight. It consists of higher fiber levels and lower fat levels and a good source of nutrition that helps to fight against heart disease by reducing bad cholesterol levels. 
The main compound in oatmeal which makes it so healthy is 'beta-glucan', an all-star compound which helps in the treatment of diabetics and complications associated with it. Beta-glucans also promote wound healing and alleviate ischemic heart injury.
If you are looking for a food that can help you begin your day with lasting energy and which can help you lose weight, and can help in the fight against heart disease and other anxiety-inducing diseases, eat oatmeal.

Chocolate Oatmeal Muffins

Sunday 6 January 2013


Serves 2
Ingredients:
  • 3 Free Range Eggs
  • 1 tbsp chopped Onion
  • 2 tbsp of chopped Bell Peppers(Red, Green)
  • 1 tbsp of Olive Oil
  • Salt and Pepper to taste
  • Few Coriander leaves to garnish
  • 4 Plain toasted White Bread 
Method: 
  • In a bowl whisk eggs, salt and pepper. Add onions, bell peppers, mix well and set aside
  • Heat 1tbsp of olive oil in a non stick pan.
  • Pour the egg mixture and leave for a minute or until the base/bottom starts to set.
  • Drizzle little oil on the edges. Sprinkle some coriander leaves.
  • Gently push one edge of the omelette to the center of pan. Repeat for the all other sides.
  • Now flip the omelette over and cook for another few seconds.
  • Cut into wedges and Serve with toast.
 

Bell Peppers(Capsicum) Onion Bread Omelette

Friday 4 January 2013



Ingredients:
  • 20 Penne Pasta Shells (Leftover Penne Pasta)
  • 1/2cup Boiled Sweet Corn or Plain Corn
  • 1/2cup Self Raising Flour
  • 1tbsp Corn Flour
  • Pinch of Baking powder
  • Salt to taste
  • 1 Garlic Flake grated
  • 1/4tsp Onion Powder
  • 1/2 tsp or more hot Paprika
  • 1/4tsp Dry Fenugreek Leaves/Kasuri methi(optional)
  • Oil for deep frying 
  • Water as required
Method:
  • In a bowl mix together self raising flour, corn flour, baking powder, salt, paprika, garlic, onion powder, fenugreek leaves(kasuri methi). Add water(as required) slowly and mix well until you have thick consistency.
  • Now stuff corns in each pasta shells. Do not over stuff corn as pasta will torn. Keep aside
  • Heat oil in large frying pan. Dip each pasta shell in the batter and put it in the oil (maximum 5 to 6 pasta at a time). Deep fry them on each side for 2 to 3minutes or  until they turn golden color.
  • Serve hot with Tomato Sauce.

Corn Stuffed Penne Pasta Fritters

Thursday 3 January 2013


Ingredients:
  • 100gms Penne Pasta
  • 100gms of Baby Spinach Leaves
  • 1cup Corn or Sweet Corn
  • 1tbsp Olive Oil
  • 1/8th teaspoon hot paprika
  • Salt to taste
  • 1 Garlic grated
  • 1/4tsp grated Ginger
  • 1tbsp grated Parmesan Cheese

Method:
  • Cook pasta as directed in packet instructions. ( Add pasta to a large pan of boiling, slightly salted water. Cook for 10 - 12 minutes, drain well and keep aside.) 
  • Meanwhile wash spinach leaves in water and soak them in rock salt(1/2tsp) water for 10minutes. Drain water and keep aside.
  • Heat oil in a pan. Add Garlic, Corn and fry for a minute.
  • Add Spinach leaves,Ginger, Salt and Paprika. Fry for 2minutes in low flame.
  • Add cooked pasta, mix well and fry for a minute. 
  • Garnish with Parmesan Cheese and Serve hot

Note:
  • Soaking spinach leaves in salt water removes the bacteria and dirt from the spinach leaves.

Spinach Corn Pasta




Ingredients:
  • 4 Free Range Eggs
  • 2 Onions chopped 
  • 1 medium Tomato finely chopped
  • 4 Green Chillies chopped
  • 1/2 tsp Ginger Garlic paste
  • 4tbps Oil
  • Salt to taste
  • 1/2tsp Mustard seeds 
  • 1/4tsp Coriander powder 
  • 1/4tsp Cumin powder
  • Pinch of Turmeric powder 
  • Pinch of Garam Masala
  • Pinch of Kasuri methi/dry fenugreek leaves
  • Coriander leaves for garnishing
Method:

  • Heat oil in a pan. Add mustard seeds and allow it to splutter. 
  • Once spluttering starts add chopped green chillies, onions, ginger garlic paste, turmeric powder and fry until onion turns light golden color. 
  • Add chopped tomato, cumin powder, coriander powder, salt, fenugreek leaves, garam masala and fry till tomatoes become tender. Now beat eggs in the pan and close the lid and allow it to cook for 5minutes (do not mix it right now)
  • Now carefully mix the eggs breaking it into small pieces and fry for 10 to 15mintues or until they are cooked.
  • Finally garnish it with coriander leaves and serve hot with Rice, Bread, Chapatis, Rotis or Wrappers.

Scrambled Eggs Fry