Dessert-EGGLESS WHEAT/ALL PURPOSE CAKE (HEALTHY CAKE)

 

INGREDIENTS

• Carrots peeled and grated
• Bunch of walnuts
• Bunch of dates (1,2 and 3 should be grated and soaked in milk to soften)
• 1 tsp Cooking Soda
• 2 tsp of Baking Powder
• 1 can of condensed milk
• 1 ½ cup of Wheat or All purpose flour
• 1 tsp Cinnamon Powder
• 1 tsp Vanilla Essence
• Oil to grease the baking tin
• A little wheat or all purpose flour for dusting

METHOD

1. Sieve the flour, baking powder, and cooking soda.
2. Then in a vessel put the condensed milk, the dates, walnuts and carrots in it.
3. Mix in the flour slowly little by little so no lumps are formed.
4. Add cinnamon powder and Vanilla Essence.
5. Preheat oven for 15 minutes at 180 degrees C.
6. Grease a baking tin with oil. Then dust it with little flour after which dust off the excess flour
7. Pour in the cake dough into the tin
8. Bake in Oven for 35- 40 minutes at 180 degrees centigrade. (CHECK BY POKING WITH THE EDGE OF A KNIFE. IF DOUGH DOESN’T STICK TO THE KNIFE THEN ITS DONE)
9. When the cake is cooled over, turn it and take out. (YOU can eat it with Vanilla ice cream)

 

Dinner-SPAGHETTI AGLIO OLIO

INGREDIENTS

 1 packet of spaghetti

• 5 – 6 dries red chillies, deseeded and ground to a coarse powder
• 5 – 6 cloves of garlic, chopped finely
• 4 slices of bread, ground to a fine powder in a mixer
• 1 teaspoon of mixed dry herbs/Italian seasoning
• Salt to taste
• 2 teaspoons of sugar
• 3 – 4 tablespoons of Olive Oil

METHOD

1. Heat water in a big saucepan with a few drops of oil and 2 teaspoons of salt
2. Immerse the pasta in the hot water and cook till al dente.
3. After it is cooked, strain and leave aside.
4. Take a wok and heat 2 tablespoons of olive oil.
5. Add the chopped garlic and sauté for a minute.
6. Then add the ground red chillies and sauté for a few more minutes till the colour changes to a deeper red.
7. Add sugar and salt to the chillies and garlic and stir till everything gets mixed.
8. After that, add the pasta to the mixture and stir.
9. Take another small wok and dry roast the bread crumbs till they turn golden brown. Stir continuously to avoid burning.
10. Add a teaspoon of dried herbs to the breadcrumbs and mix.
11. Add this to the pasta and mix.
12. Taste to check for seasoning.
13. Drizzle olive oil over it and serve hot.

 

SERVING SUGGESTION:  Serve with homemade garlic bread. To make some, take 4 slices of bread. Take a tablespoon of butter and melt it till it becomes slightly liquidy. Add 2 finely chopped cloves of garlic to the butter along with a little salt and pepper powder. Spread the mixture generously on each slice. Grate a little cheese on each slice and grill in the oven till the cheese melts and the bread becomes crisp.

Vegetable Dishes- POTATO STEW

INGREDIENTS

• Potatoes- half kilograms or 4 – 5 big potatoes
• Onions- 2 or 3
• Coconut milk-3 packs of. 200 ml of store bought coconut milk
• Green chillies – 2 or 3
• Oil-2 to 3 tbsp
• Salt as per requirement

METHOD

1. Heat oil in a pan.
2. Add onion and green chillies, saute it well.
3. Now add the potatoes cut in small pieces, stir well for 2-3 min.
4. Add salt as per required.
5. Add 1 tsp of turmeric powder, stir well.
6. Dilute one pack of coconut milk with half cup of water and add to the pan.
7. Let the potatoes cook in this coconut milk keeping it closed for about 8-10 min.
8. After the potatoes are cooked add the remaining 2 packs of coconut milk without dilution. Let it cook with lid open for 2-3 mins till it thickens.
9. You can garnish it with coriander leaves and serve with bread or rotis.

Vegetable Dishes- Cauliflower Fry

Step 1

(Cut cauliflower into big florets and soak in boiled water for 10 minutes to clean it thoroughly)
INGREDIENTS

• 2 tbsp maida/ all purpose flour
• 2 tbsp corn flour
• One onion
• One green chilli
• A small piece of ginger

METHOD

1. Make a paste of the onion, green chilli and ginger.
2. Add maida/all purpose flour, corn flour to the paste. Add water and make it thick.
3. Dip the florets in this paste.
4. Dab the florets with bread crumbs and deep fry.

 

 

Lunch-SPINACH PASTA/NOODLES/SPAGHETTI

INGREDIENTS

• Half a bunch of Spinach leaves, blanched in boiling water and cooled in cold water and then ground to a paste.
• 2 tbsps of Oil
• 6 Garlic pods cut fine
• 1 Red bell pepper.
• 3-4 leaves of the greens of spring onions cut into small strips.
• Half cup of fresh cream
• 2 tbsp of any cheese spread
• 1 packet of Hakka noodles/Spaghetti/pasta and salt to taste and half tsp pepper powder.

METHOD

1. Boil water with a little salt and when it boils immerse the noodles. Keep boiling till it is AL DENTE i.e. half cooked. Then strain and keep noodles on a plate. Put Oil on it and set aside.
2. In a pan put oil, put garlic pieces, bell pepper. When it cooks slightly then add pureed spinach.
3. Add cheese spread, cream, pepper powder, salt and the greens. Just while serving heat the mixture again and add noodles to it.

Breakfast-Bread Upma

INGREDIENTS

• One big onion, finely chopped
• 2 tomatoes finely chopped
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A few peanuts
• 2 tsp oil and 2 tsps butter
• ½ loaf of white/ wholemeal bread, each slice cut into small pieces (cut by hand)
• ¾ tsp garam masala
• A pinch of turmeric powder
• Salt to taste
• A pinch of sugar
• Cilantro for garnishing

METHOD

1. Heat a pan, add the oil and butter.
2. Add the mustard, cumin seeds and peanuts.
3. When tempering starts to splutter, add onions and cook till soft.
4. Add a little sugar to help onions caramelize fast.
5. After that, add the tomatoes and cook for a few minutes.
6. Sprinkle water and salt over the cut bread pieces and mix gently.
7. Add the bread to the onions and tomatoes.
8. Add the garam masala and turmeric powder and mix properly.
9. Keep it on sim for 5 – 10 minutes and let it mix and cook completely.
10. Garnish with  chopped cilantro leaves and serve hot.