Healthy Choclate chip cookies.

Friday, March 18, 2011

• 3/4 cup rolled oats
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
Recipe source from
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips & Notes
• Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Beetroot Fry

Wednesday, February 23, 2011

Beetroots : 3 medium size
green chillies optional
Seasoning ingredients:
Mustard seeds
Cumin Seeds
Curry leaves
Dry red chillies optional

Cut beetroot into small cubes after peeling
Cut green chillies as small as possible
Add oil to a wide pan and allow the seasoning ingredients to splutter.
Add green chillies and fry for couple of minutes
Now add the beet root fry them untill the raw smell goes
Add salt to make them cook quickly when the raw smell is gone add red chillie powder
and fry for couple of minutes and the kurala pudi ( see the receipe ) Now fry them till they are nicely roasted.

Squeeze a lemon at the end for extra Kick :)

Kurala Podi.

Tuesday, February 22, 2011

Black Gram Dal or Urad Dal 1/4 Cup
Channa Dal 1/2 Cup
Peanuts or ground nuts 1 cup
Sesame seeds 1/4 cup
Dry Curry Leaves 1/4 Cup
Dry Coconut powder 1/4 cup (optional)

1. Dry Roast all th ingredients one by one except the curry leaves

2. I added the sesame seeds at the end when Chana dhal is almost done with roasting.

3. Let them cool down
4. Grind them into Coarse powder.

Usage: Store the Powder in air tight container and use in all type vegetable curries or fries.
Note: As the Protein content in vegetables is less his powder gives the Protein boost for any vegetable making it tasty and healthy at the same time.
Coconut Powder adds more taste to curries but it has more fat calories too
These ingredients made me about 500 Grams of powder. The bottle I am showing can hold 500grams. I used some powder in beetroot curry.

Shrimp Curry in Cocunut gravy

Monday, February 14, 2011

Coconut powder 1 & 1/2 tbsp
Coriander powder 1 & 1/2 tbsp
Curd/Yoghurt 2 tsp
Curry leaves(chopped) few
Ginger garlic paste 1 & 1/2 tbsp
Green Chillies(chopped) Few
Mustard seeds 1 tsp
Salt taste
Onion ½ cup
Pepper powder taste
Shrimp 2 Lb
Turmeric Pwd ½ Tsp
Red chilli(Whole) few
Oil To fry

Put oil in a wide open non stick pan.Add red chillies & mustard seeds to it till they crackle.Add cumin seeds ,chopped onion & coconut powder .Saute well . [Note:-Avoid frying onions till they are golden brown] 2. Add green chillies,salt,curry leaves & saute well on medium flame.Add ginger garlic paste ,turmeric powder,coriander powder,curd,red chilli powder & mix well till the mixture dries. 3. Strain excess water & add shrimp to the masala prepared .Mix well & cook slowly till the water from shrimp has oozed out & mixture has dried. 4.Sprinkle pepper powder as seasoning . 5.Garnish it with chopped coriander leaves & lemon juice

Stuffed Mushrooms

I tried different receipes in regard to this stuffed mushrooms. This is not a winner in my view but those who like the goat cheese taste will like it for sure.

18 lg. unblemished mushrooms, wiped clean
1/4 c. dry white wine(optional)
1/4 c. chopped onions
1/4 tsp. dried basil leaves
1 tbsp. fresh lime or lemon juice
1 tbsp. unsalted butter
1/4 tsp. salt
1 tbsp. virgin olive oil
2 garlic cloves, finely chopped
1/2 lb. spinach, stems removed, the leaves washed, drained, squeezed dry & coarsely chopped
Freshly ground black pepper
2 Tbsp Plain Bread crumbs
1/4 cup grated parmissan cheese
3 oz. goat cheese

Carefully pull out the mushroom stems and chop them finely, either by hand or in a blender or food processor. Set the mushroom caps aside.

Preheat the oven to 350 degrees. In a large skillet, heat the wine, 1/4 cup of water, 2 tablespoons of the onions and the basil over medium heat. Bring the liquid to a boil and cook the mixture for about three minutes.
Return the skillet to the burner and reheat the contents over medium heat. Add the chopped mushroom stems, butter and 1/8 teaspoon of the salt; cook, stirring frequently, until all the liquid is absorbed, six to eight minutes. Transfer the chopped stems to a bowl.

Wash the skillet and return it to the burner. Add the oil and heat it over high heat. When the oil is hot, stir in the remaining 2 tablespoons of shallots and the garlic. Immediately place the spinach on top and sprinkle with the remaining 1/8 teaspoon of salt. Cook, stirring constantly, until all of the liquid has evaporated, about four minutes. Transfer the spinach mixture to the bowl containing the chopped mushrooms stems and sprinkle with pepper. Stir to combine. Break the goat cheese into small pieces directly into the bowl, then carefully fold in.

With a teaspoon, mound the spinach and cheese mixture into the mushroom with the mixture of Parmissan Cheese and Bread crumbs. Place them in a baking dish and bake until they are browned on top and heated through, about 20 minutes. Serve warm.

Asparagus Curry

Asparagus 1 bunch
Senagapappu 1 Tbsp
Minapappu 1 Tbsp
Avalu 1 Tsp
Jeera 1 TSp
Curry Leaves Optional
Kurala podi 2 Tbsp (Receipe I will update soon)
Dry coconut 1 Tbsp
Green chilies small 10(cut into small pices)

This is pretty simple receipe
1. Heat oil in a pan. Keep the seasoning ingredients fry till they splatter.

2. Cut the asparagus into 0.5cm pieces.
3. Add the asparaggus and chillies to the seasoning and fry for a minute or 2 and close the lid
let it cook for 5 - 10 minutes stirring in the middle.

4. Open lid and cook for another 5 minutes stirring now when the asparagus is fully done aadd the Kurala podi and Dry coconut and turn of the stove
5. Serve with rice or roti

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