Low calorie Homemade Chocolate Protien Pudding

 Low calorie Homemade Chocolate Protien Pudding

So today I made a really healthy chocolate pudding. And you will love this recipe as the secret ingredient is hidden and cannot be tasted. The only good taste you get is of chocolate along with the crunch of nuts. It is a vegetarian recipe with no eggs. 

In this recipe I am using Nuturamore Protein Powder. It has 40% Protein,  considering the different nutritional needs of women and children of all ages. It is fortified with Shatavari, Haridra, Calcium, Iron & Folic Acid, Biotin & Omega 3 DHA.

I took the liberty to mix this protein powder in my new recipe today. You can even try mixing it in biscuits wheat flour, milk, juice, cake batter etc. So let's  check out the ingredients and method by using Naturamore protein powder. And it turned out so delicious😋

Will make 4 small size bowls.

Ingredients

2 cups cauliflower florets, 

½ cup fat-free milk

4 tbsp chocolate cookie whey protein powder 

½ tsp  vanilla extract

Honey to sweeten

Handful of pumpkin and Sunflower seeds

Fresh fruit of your choice 

Method 

1. Steam cauliflower in a steamer or in the microwave until it gets tender.

2. Now drain well and keep aside to use later in recipe. 

3. Add all the ingredients to a blender and puree until it gets smooth in texture. 

4. Divide the puree into 4 bowls. 

5. Garnish with pumpkin seeds, walnuts and fruit of your choice (pomegranate, banana, figs, mango etc) 

6. Refrigerate for 2-3 hours and serve chilled. 

This makes a great breakfast bowl option. It can be combined with Muesli and chia seeds too. 

I - Easy Idli Recipe #blogchatterA2Z

Hello Friends,

 Isn't Idli everyone's favorite south Indian dish?  Savour it with sambhar or chutney. Idli, the humble round shaped steamed rice-lentil cake, is one of the healthiest breakfast dishes. It is the staple food of most households in India.  Made by steaming the batter made from short-grain rice and urad dal.

It can be prepared in less than 30 minutes however the batter needs to be fermented and prepared some time in advance.

Ingredients 

2 cups basmati rice
1/2 tablespoon fenugreek seeds
5 tablespoon sesame oil
1  cup urad dal
water as required
Salt to taste


 The Soaking and Fermentation Part takes time to prepare. However, if you have the batter ready it takes 20 minutes to get ready. However, I will explain the entire recipe in my blogpost.

Method

1. Soak the rice and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time.

2.  Remove all the water from the urad dal and grind it to a fine paste. Add water accordingly.

3. Now Grind the rice to a coarse paste (add water as needed). Later mix both the pastes together in a vessel and stir it well. Make sure that the consistency is not too thin.

4. Keep the batter in a warm place to ferment. Once the batter will rise then add salt to it and whisk to mix it well.

5. Grease the idli stand with cooking oil, fill the mould with batter. 

6. Add water in the idli steamer and put it on the flame to heat up. Now place the idli stand inside and close the lid. Let it steam build for 8-10 minutes before switching off the gas.

Note 

If you are using a cooker to prepare the Idlis then do not use the whistle while steaming. And steam it for 10 minutes. Also wait for another 5 minutes and then use a sharp spatula to scoop the idlis out. 

Enjoy hot hot idlis with coconut chutney and a bowl of Sambhar

  

E- Spicy Egg Curry Recipe #BlogchatterA2Z

 Hello Friends, 

For the letter E, I am doing a simple and spicy boiled egg curry that can be made in less than 30 minutes. This egg curry is a delicious spicy preparation of the eggs in an onion and tomato-based gravy.

Ingredients

3 - 4 Eggs
2 Onions  
6 Tomatoes
1 tsp Turmeric powder (Haldi)
1/2  tsp Garam masala powder
1 tsp Coriander Powder (Dhania)
1 tsp Red Chilli powder
1/2 teaspoon Sugar
1 tsp ginger garlic paste
Coriander Leaves
2 tbsp cooking oil 

How to make Quick And Simple Egg Curry Recipe 

 

Method

1. Start by boiling the eggs for 12-15 minutes. Cover the pan with a lid the eggs will cook faster. 

2.  While the eggs are boiling, start with the egg gravy. Heat 2 tablespoons of oil in a Kadai; add the roughly chopped onions,  garlic and ginger paste. Sauté for a few minutes until the raw smell goes away and the onion changes its color to pink.  

3.  Once the onions are well fried, add in the turmeric powder, sugar, garam masala powder, coriander powder, and red chili powder. Stir all these masalas into the onion masala until well combined. Keep stirring for 2-3 minutes.

4.  Add in the finely chopped tomatoes and stir in for 2 to 3 minutes.

5. Now switch off the gas and transfer the mixture into a mixer and grind it to a pulp.

6. Now transfer it back to the Kadai and add half a glass of water.

7. While the curry is boiling, crack the eggs and take off the shells. 

8. Add the eggs to the curry and let it simmer.

9. Let the curry coat the eggs. Garnish it with coriander leaves. 

10. Your quick and delicious egg curry is ready. Makes a perfect afternoon meal when served with steamed rice, salad, and boondi raita. 

Note-

You can add tomato Puree instead of whole tomatoes to quicken the procedure.

Easy Beetroot Cutlet Recipe #BlogChatterA2Z

Easy Beetroot  Cutlet Recipe

Hello Friends,
Today is the second letter of the alphabet B. And I bring to you a healthy and easy beetroot cutlet recipe. This crispy delicious beetroot cutlet is made with beets, potatoes, and spices.
This cutlet can be enjoyed plain or can be paired with some buns and coleslaw salad or eaten as a side dish with dal and rice. It even goes well with mint chutney and sweet chutney along with some yogurt.

This can easily be achieved in 30 minutes of time. Note the ingredients and make it soon.

Ingredients

2 medium Beetroots

2 small Potatoes

2 slices of Bread

1/2 finely chopped onion

1/2 tsp Red chili powder

1/2 tsp Amchur Powder

1/4 tsp Garam Masala

1 tbsp coriander leaves

Salt to taste

All-purpose flour - for coating

Method

1. Take a mixing bowl and add the boiled potatoes and grated beetroot. Mash lightly with the back of a spoon.

2. Add in finely chopped onions, coriander leaves, and dry spices.

3. Dry grind the bread in a mixer and add this to the mixture. 

3. Now knead with your hands to make a dough.

4. The dough should not be sticky.  Check it by rolling on your palm to make a ball. If it sticks you can add a little gram flour.

5. Now divide the dough into small round balls and flatten with your palm.

6.  Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil gets heated, take a small portion of the dough and add it to the oil.

7. Fry till they crisp from outside.

8. Now serve it the way you wish.

Note

You can air fry the cutlets or just brush little oil in a nonstick pan and cook it accordingly.

Here is my previous recipe for letter A- Apple Cinnamon Oatmeal recipe for the #BlogchatterA2Z Challenge 2020 

Easy Quick Butter Chicken

Hello friends,

I am back with another chicken recipe. Butter Chicken is actually the one of the easiest curries to make. It can be cooked up in 30 minutes flat.   It's best enjoyed when the gravy is rich, creamy and a tad bit sweet.

Each restaurant will serve up a different looking or tasting dish. But what is the secret of a lip smacking butter chicken?
Spicy or sweet?
Shredded chicken or chunks?
Well, there is no fixed rule for this.
You can always adjust the heat level to your liking by adding more or less spices and sugar.

I make a non indulgent version of less cream and cashews when we dine alone. But never compromise when I have guests because it's my time to impress. 😎😉

So note the ingredients and stir up some delicious Butter Chicken. For this recipe I used fresh, hygienically packed Zorabian chicken.

 It's available on bigbasket.com or various stores across 15 cities in India. Best part is it's halal meat.

Ingredients

• 500 gms boneless, skinless Zorabian chicken
• 2 tbsp butter
• 2 big onions
• 1 tsp chilly powder
• 1 cup plain yogurt/cream
• 1 tsp turmeric powder
• 1 tsp tandoori chicken masala
• 1 tbsp ginger garlic paste
• 2 tomatoes
• 2 tsp tomato ketchup
• 2 tbsp tomato puree
• Handful of cashews
• 1 tbsp  dried fenugreek leaves ( kasturi methi)
• Corriander/fried onions for garnish
• Salt to taste

Method

1. In a pan, take one tbsp butter and  over medium-high heat, brown the pieces of the chicken on each side.

2. This doesn't have to completely cooked. Cut and cube it up. Keep aside.

3. Add another 1 tbsp of butter in the pan over medium heat. Add the onion, and cook until they begin to brown.

4. Now add the cashews, ginger garlic paste, garam masala and chili powder. Stir to combine all the masalas.

5. In a grinder blend this mixture to a paste.

6. Dry roast Kasturi methi, crush and powder.

7. Also combine tomato puree and ketchup. And curd and cream ready to add in the cooking process.

8. Add the ground onion mixture back to the pan, to this add tumeric, salt, pureed tomatoes, ketchup and cook for about 2-3 minutes.

9. Bring the mixture to a simmer, now add the chicken, kusturi methi and let cook for five minutes before adding the curd and cream.

9. Let it simmer for 2-3 minutes. Enjoy the buttery aroma as it bubbles.

10. Serve garnished with corriander, birista, alongside rice and naan.

I dedicate this dish Moti Irani, sweet pearl of mine. A dish I want her to enjoy.

Chicken liver masala

Hello friends, 

Are you ready for another  non vegetarian recipe. This time I am preparing a dry dish that can be eaten with roti or just a nice big salad if you wish to avoid carbs at night. 

Know more about Chicken Liver( Kalegi)

1. Chicken liver does contain a large amount of cholesterol, but it also supplies healthy doses of many essential vitamins and minerals. 

2. Chicken liver also provides a healthy dose of iron and zinc. Iron enables your body to use oxygen efficiently and to make new red blood cells. 

  3. Liver is filled with protein and is an excellent source of vitamin A, vitamin B-12, riboflavin and folate.   

 

 

There are many people who don't like taste of kaleji but this recipe is easy and healthy, worth a try.  So now let's prepare this simple chicken liver masala.

Ingredients 

• 250 gms chicken liver
• 2 onions
• 2 tomatoes 
• half tsp Cumin seeds
• 1 tsp ginger garlic paste 
• 2 tsp tomato ketchup
• 1 tsp red chilli powder 
• 1/2 tsp turmeric powder 
• 1 tsp dhania powder
• 1/2 tsp garam  masala
• Few coriander leaves for garnish
• 2 tbsp oil 

Method

Make the onion tomato paste

Add liver, potatoes and water

• First wash the chicken liver very well under running water.
•  In a pan, heat oil. On a high flame, add  finely chopped onions, cumin seeds and ginger garlic paste. Stir and cook like onions gets translucent.
  
• Add the chopped tomatoes, dry spices, tomato ketchup and saute till oil leaves the side of pan and tomatoes get cooked.
• Now add chopped potatoes, liver  and salt to taste. Let it cook in the onion/tomato masala.
• Stir and cook well, add a little water to dish and cover and cook till water evaporates.
   
• Liver cooks fast, do not over cook or it will get hard and rubbery.
• Garnish with coriander leaves. And serve with a dash of lime.
  
    
  
  Do let me know if you would prefer me to do vegetarian or Non vegetarian dishes in my future posts. Check out another easy and delicious Chicken Liver Recipe here 
  
  

Cabbage - Stir fry.

Hello friends,

According to dietary guidelines, we all should  consume between 5 and 13 servings of fruits and vegetables every day. But do we actually achieve this? 

Cooking vegetables in the same way can be very unappetizing to the palate. I try a different approach while cooking Vegetables with  combinations of spices to enhance the taste.

So today I tried a stir fry cabbage with chinese style sauces using bell peppers too. And the end result was good. You can add carrots, spring onions or zucchini if you wish or even add ground chicken or shrimp to make it non vegetarian...... Okay, Now I am getting hungry once again. 😋

Ingredients

2 small size cabbage ( approx 250 gms)
2 -3 bell peppers
1 small onion
4-5 cloves garlic 
2 slit green chillies
1 tbsp soya sauce
1 tbsp sweet/sour sauce (optional)
2 tsp oil 
1/2 tsp pepper powder
A pinch of sugar

Method

1. Finely slice the cabbage, bell peppers, onion and garlic too. 

2. Heat 2 tsp oil in a wok over medium heat. Add the chopped garlic and onion. Stir frequently.

3. Once the onions are translucent, add the cabbage and bell peppers and slit green chillies. Q

4. Add the soya sauce, chilli sauce, pepper powder, cover and cook for 8-10 minutes stirring occasionally. 

5. It is optional to add some sugar to enhance the taste. 

6. Have it piping hot with roti or soup style noodles. 

Corn Palak Cheese Toast

Corn Palak Cheese Toast

When the summer arrives, it simply kills your appetite. You just cannot eat a heavy spicy meal especially at night.
Sometimes I just make a light chicken salad or soup.
 But this time round  I decided to try  out a  yummy sandwich recipe - Corn Spinach Cheese Toast,  an excellent snack that can be enjoyed at meal time, especially in front of the TV during the IPL season. Toast after toast,  it  can be relished with sauce or chutney.

You can make these in an electric sandwich maker or a regular toaster on the gas.
 This is a win-win recipe and makes a great tiffin treat for kids too.

Ingredients

10-12 slices of bread
1 cup  chopped spinach leaves
1/2 cup American corn
1 cup milk
1 tsp Chilli flakes
1 tbsp corn flour
3 tbsp butter
salt and pepper to taste
3 cheese cubes

Method

1.Boil the corn in a saucepan, keep aside and let it cool.

2. Blanch the spinach leaves in water. Drain it, chop and keep aside.

3. Now strain the corn and blend it for a short time in the mixer. Let it be coarse. Do not over grind it to make a paste.

4. Heat butter, add milk and cornflour to make a white sauce.

5. Now add the corn, spinach and cook for two minutes.

6. Add grated cheese, chilli flakes salt and pepper.

7.Take spinach and corn mixture spread it on bread slice, cover it with another bread slice.

8. Close the toaster and let it brown.

9. Remove it and butter it on both sides.

10. Serve this with favorite sauce or chutney. Enjoy it piping hot.

Note 

 Do not add corriander to this dish. It will spoil the taste.

This recipe can be revised as an open toast too, if you don't want to make it too bready.

Grill it with more grated cheese to make it like an open pizza toast. 

White Chicken Korma

Everyone is looking for simple recipes to save on cooking time. Isnt it? Who likes to toil and work in the kitchen for hours, sweating over the stove. I guess nobody.

This chicken korma recipe is quick and easy - a thick gravy recipe that is light in spices with a perfect south Indian touch. The thick rich white chicken curry has an exotic Indian flavour with cashews, cream and curds. Check out the ingredients below. 

Ingredients

• 500 gms boneless chicken
•  2 springs of curry leaves
• 1 tsp mustard seeds
• 100 gms scrapped fresh coconut
• 2 green chillies
• 1 large onion 
• 1 tbsp ginger garlic paste 
• 1 tsp dhania powder
• 1 tsp jeera
• 1/2  cup curd
• 2 tbsp fresh cream
•  Handful of cashews 

Method

1. Dry grind the onion, coconut, cashew nuts and green chillies in a mixer.
   
2.  Next heat  oil in kadai, add the mustard seeds and curry leaves till it splutters. 
3. Now add the ground masala and roast well.
   
4. Add chicken and ginger garlic paste,  fry on high heat for 3-4 minutes.
5. Make a mixture of the curd and cream.
   
6. Add this to the cooked chicken and cook till the gravy thickens. 
7. Now serve this dish with roti, salad and see your family relish with pride. 

Shahi Rice Phirni

Hi Friends,

When it comes to choosing desserts of the dessert counter, no one in my family is a big fan of indian desserts, they rather pick up a tiramisu, mousse or brownie with ice cream. However it's me who ends up tasting the malpuas, besan laddoos and halwas.  This week I tried to make an easy Indian sweet for my family. Nothing more easier than Phirni. And guess what!! They actually relished it.

Mouth watering Shahi Phirni

Phirni is a special indian sweet pudding that is a must in north India on festive occasions or special celebrations like diwali or Karwa Chauth. Its very simple to prepare and delicious when had chilled.

Ingredients

• 1 bowl basmati rice
• 3 tbsp ghee
• 1 litre milk
• 2 tbsp condensed milk
• 2 cups sugar
• 2 tsp saffron
• 1 tsp cardamom powder
• Edible silver foil optional
• 1 tbsp sliced pistachios
• 1 tbsp sliced almonds

Method

1. First wash and soak the basmati rice in water and cook it the way you will make regular white rice without adding any salt.  
2. Roast the almonds slivers and cashew nuts lightly and keep them aside.
3. Take  a heavy bottom pan, add milk, sugar, condensed milk and give it a boil. 
4. Blend the rice in a mixer with a little milk.
5. Now add this paste to the boiling milk and wait for the mixture to thicken. 
6. Add powdered Cardamom and saffron to the mixture.

Once the Phirni  is thick enough garnish it with fried and chopped nuts before serving.

Chicken Paratha

Hello friends,

This was a recipe which was created for  Sweetannu Snippets, but for some reason couldn't publish. So here is the yummy easy recipe. Every person can make this, even if you  cannot roll out round  chappatis, I will share some tricks to acheive it.

So here is the Chicken Parathas Recipe

Ingredients

For the chicken paratha filling:

• 1 cup shredded Chicken
•  1 tsp Ginger Garlic paste 
• 1 tsp Chilli Powder 
• 1/2 tsp Turmeric Powder
• 1 tsp Garam Masala Powder 
•  Salt to taste
• 1 finely chopped green chilly
• 1 tsp chaat masala  
• 2 tbsp chopped Corriander leaves

For the Dough:

•  1 cup Wheat Flour 
•  2 tsp Oil 
• Salt to taste 
• Water –  for kneading

Method

 1. Knead the dough using the flour, oil, salt and warm water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.

2. For the filling, heat oil in a kadai. Add ginger garlic paste, chopped green chilies and chicken

3. Now add the chilli Powder, turmeric powder and garam masala powder and mix well.

4. Add a little water, cover and cook till its dry. Now add chaat masala once gas is switched off. Keep this filling ready as you need it now.

5. Take one dough ball  and roll it using rolling pin till you get a circular shape. If it is not circular, use a plate, place on the roti and cut around it. Make two rotis and keep aside.

6. Take one of the rolled circles on a flat surface. Place a portion of the filling and spread evenly.

7. Cover with the other rolled dough circle and seal the edges gently.

8. Heat frying pan, place the chicken paratha on the pan. Cook the paratha on a low flame till both sides are cooked adding a little oil for frying.
Repeat the process with the remaining dough and filling.

9. Once cooked on both sides, cut it into wedges and serve hot- plain or with tomato sauce, chutney or curd.  Repeat the process with the remaining dough and filling.

PANEER TAWA FRY

Another very simple stir fry  paneer recipe is what I tried the other day. For a vegetarian a good source of protien is Paneer. In north India if a vegetarian person comes for dinner then paneer dish is a must in the menu. I like in many dishes like paneer-matar, Palak-panner but this Paneer tava is so quick to prepare, very healthy and yummy.

Check out the ingredients and recipe below.

Delicious Meal time 

 

Ingredients

•  500 gms cubed paneer/cottage cheese  pieces
• 2 onions
• 2 green bell peppers
• 1 tbsp ginger 
• 1 tbsp  garlic
• 1 tsp garam masala
• 1tsp turmeric powder
• 2 tomatoes ( chopped)
• 1 tbsp ketchup
• salt (taste)
• 2 tbsp curd
• 1 tbsp cream or fresh malai
• 2 tbsp Oil

Method

 

1. Cut the paneer in 1 inch cubes.

2. Chop the onions, bell peppers, tomatoes in rough pieces.
3. Now in a large bowl combine the curd, cream, masalas, salt, ginger garlic, ketchup and give it a good whisk.
4. Add the chopped vegetables and mix. Now add paneer to the mixture.

5. Keep the marinate for at least half an hour in fridge.
 
6 Heat oil in a large skillet over medium heat.  Add the paneer batter and cook. You will notice that it gets watery.
 
7. It is fine, constantly stir and let the water evaporate.

8. Now add this to a tandoor or grill and further grill for 3-5 minutes for the smokey effect.

9. Enjoy it plain or with salad and roti.

Variation 

 

You can also make a good Paneer  frankie with this mixture adding chat masala and raw onions.