Pan-Fried Asparagus ( Low-cal snacking )

Prep time: 7 minutes
Cooking time: 5 minutes
Serves: Three

360 g asparagus
30 g olive oil
15 g onion,chopped
15 g garlic
15-18 leaves rocket lettuce
20 ml cooking white wine or regular white wine (optional)
30 g parmesan shavings
15 ml balsamic reduction (made by reducing balsamic vinegar to half while stirring over low heat)

1. Peel the asparagus and blanch in boiling water for about three to four minutes.
2. Heat the oil and saute the onion and garlic. Add the asparagus and cook for 2 minutes.
3. Dress the lettuce with the white wine; put six pieces of lettuce at the corner of a plate. Top with the Parmesan shavings.
4. Drizzle balsamic reduction over. Lay six pieces of asparagus sticks over the balsamic reduction. Serve hot.

WHAT YOU GET:

This dish is a low-calories source of iron and potassium, antioxidants and vitamin C.

Breakfast is considered as the most important meal os the day as it gives us the much needed energy after a night sleep. A good breakfast should give you the energy to start the day. Indian breakfast is varied and consist of steamed, roasted as well as fried foods.

The recipes are easy to make. Most are quick recipes which will take you about 15-20 minutes to make. Even that time you can reduce by doing a little planning and preparation the day before.

LIST OF BREAKFAST RECIPES :-

• Poha
• Rava Dosa
• Pumpkin Puri
• Palappam
• Poori
• Rava Upma
• Methi Ki Puri
• Soya Dosas
• Masala Roti
• Rava Pongal
• Aloo Poha
• Dal Puri
• Rice Puri
• Rice Upma
• Raddish Onion Paratha
• Onion and Chilli Paratha
• Paneer Paratha
• Gobhi Paratha
• Methi Paratha
• Matta Paratha
• Mixed Vegetable Paratha
• Masala Bread
• Besan Ki Roti
• Curd Rice
• Hari Mirch Pakora
• Moong Dal Vada
• Missi Roti
• Paneer Sandwich
• Poha Roll
• Pyaz Ki Kachori
• Instant Dhokla
• Sabudana Khichdi
• Thepla
• Vada Sambhar
• Cucumber Sandwich
• Besan Paratha
• Apple Toast.......
• 
  

GAJAR KI KHEER

Ingredients for Gajar Ki Kheer:

• Milk: 4 cups
• Carrot: 2 cup (peeled & grated)
• Sugar: 1/2 cup
• Grain Rice: 4 tbs
• Almonds: 2 tbs
• Rose water: 1 tsp
• Cardamom: 1/2 tsp
• Pistachios: 1/4 cup (chopped)
• Cream: 1/4 cup

Method of preparation for Gajar Ki Kheer:
Pour milk and rice in a big saucepan. Bring it to boil and keep the heat moderate and stir it. Keep it on heat for 20 minutes. Heat it for another 15 minutes uncovered with carrots added. Add sugar and almonds and cook it for further 10 minutes. Stir it till the mixture starts sticking to the bottom of the pan. Remove from heat and keep it to cool down at room temperature. Add cream, cardamom, and rose water. Keep it in freeze. If the Kheer is thick once you remove it from freeze add a little milk to it and stir it. Add pistachios and serve it cool.

GULAB JAMUN RECIPE:-

Ingredients for Gulab Jamun:

• Wheat Flour: 1 cup
• Dry Milk: 1 cup
• Flour: 1/4 cup (all purpose flour)
• Ghee: 3 tbs
• Baking soda: 2 pinches
• Sugar: 1 cup (brown)
• Milk: 4 tbs
• Cardamom pods: 7
• Water: 3 cup
• Vanilla essence: 1 tsp
• Oil: 2 cup

Method of preparation in Gulab Jamun Recipe:
Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small bolls. For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.

Heat the sugar syrup once again. Add cardamom to the syrup. As syrup starts boiling, add the balls in it and heat it at simmer for 12-15 minutes. Turn off the heat once balls absorb sugar syrup. Remove the balls from the syrup. Add essence in the syrup and stir it to mix it well. While serving, pour the mixture over the balls. Serve it hot or cold whichever way you like.

Egg less cakes

White Vegan Cake

Ingredients:

1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten

Preparation:

Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.



Chocolate Cake

Ingredients:


1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar

Preparation:

Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.

Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)



Applesauce Spice Cake

Ingredients:

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour (whole wheat pastry flour is good)
2 tsp ginger (optional)

Preparation:

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F (175°C) oven, for 30 to 45 minutes, or until it tests done.

The optional ginger makes an acceptable gingerbread. You can also leave out the ginger and add 3 or 4 tablespoons of cocoa to make a tasty but not very sweet or rich chocolate cake.



Lemon Tofu Cheesecake

Ingredients:

Crust:

2 cups graham crackers
1/4 cup maple syrup
1/2 tsp almond extract

Filling:

1 lb. firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 Tbsp tahini or almond butter
1/2 salt
1 to 2 Tbsp lemon juice
1/2 tsp lemon zest
2 Tbsp cornstarch dissolved in
2 Tbsp soy or rice milk

Preparation:

Crust: Preheat the oven to 350°F (175°C). Crush the crackers and mix them with the syrup and almond extract in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.

Filling: Blend all ingredients in a food processor or blender until smooth (about 30 seconds). Pour the mixture into the crust and bake until the top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours.



Vegan Cake

Ingredients:

1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp vanilla
1/2 tsp salt
1/3 cup oil
1 tsp white vinegar
1 tsp baking soda
1 cup cold water

Preparation:

Mix all ingredients together until smooth. Grease and flour a loaf pan, and bake for 45 minutes at 350° (175°C). You can also add chocolate chips and/or nuts.



Great Vegan Cake

Ingredients:

1-1/2 cups flour
1/2 cup oil
1 cup sugar
1-1/2 tsp baking soda
1/4 tsp salt
1 scant cup soy milk/rice milk/water

Preparation:

Mix ingredients and bake at 375°F (190° C) for 30 minutes in a greased pan.

Variations:

Sweet and Light Lemon Cake:
add 1/4 cup of lemon juice in place of 1-4 cup of the water/soy milk/rice milk

Orange Cake:
add 1 cup orange juice instead of the liquid and cut back sugar to half a cup

Torte:
cut 1 or 2 apples into slices and lay them on top. You can sprinkle with cinnamon and/or sugar if you like.

Tasty And Healty Shakes

Apricot-Pineapple-Strawberry Shake

1 fresh apricot, diced
1/4 cup crushed pineapple
1/2 banana
6 strawberries
1 tbsp. skim milk powder
1 1/2 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax seed oil (optional)

In a blender, process fruit with the rest of the ingredients. Blend until thoroughly mixed and serve.

Banana-Strawberry Smoothie

6 strawberries, frozen
1 banana, frozen
1 tbsp. skim milk powder
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Berry Smoothie

1/2 pear, cored
1/2 banana, frozen
1/4 cup frozen blueberries or frozen mixed berries
1 tbsp. skim milk powder
1 1/4 cup water
1/8 tsp. cinnamon
1 heaping tbsp. high-quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Orange-Strawberry Shake

6 strawberries, frozen
1/2 banana, frozen
1/2 cup water
1/2 cup orange juice
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Kanji de vade

Light snack for holi

Ingredients:

• 1 kg - Urad dal.
• 2 small pc - Hing (Asafetida)
• 3 tsp - Salt
• 4 tsp - Rai (finely ground)
• 2 tsp - Red chilies (pounded)
• 6 jugs - Water
• Oil for deep-frying
• Whole red chilies for garnishing

Method to make Kanji Vade

• Soak urad dal overnight and grind to a fine paste.
• Whisk it very well so that the mixture is fluffy.
• Heat oil well in a deep frying pan.
• Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color.
• Keep a tawa on the fire and put the crystals of hing on it.
• Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa.
• Take it off the fire and fill it with warm water.
• Mix the rai, salt, red chili powder and whole red chilies into the water.
• The fried vadas are now put into the matka.
• Cover the top of the matka is covered with a clean muslin cloth tie it securely.
• Leave the matka in the sun for eight days, only in daytime.
• Makes about 1 Kg.