SWEET & SAVORY ROLLS

Ingredients:

1 Box of Crescent Croissant( Divided)

Sweet Rolls

1/2 cup of Dates
1 tsp of Nutmeg Powder
1 tbsp of Dry Fruit Powder

Savory Rolls

2 tbsp of Green Chutney( Cilantro & Chili paste)
1/4 cup of Shredded Cheese


Take the Croissant dough and divide it in half (You will have total of 4 slices from 1st half of croissant dough).
Unroll the dough and cut in half again..
Stack them together on top of each other. Seal all the cut edges together ...

Blend the Dates in a Blender until in forms into thick dough paste.

Pour the mixture on top the dough, firmly press and stretch the paste evenly...

Add Dry Fruit Powder and Nutmeg Powder

Roll the croissant dough (Make sure to roll it tight). 

Seal all open edges...

Take the 2nd roll and use same method to make Savory Rolls..

Place both rolls in freezer for 15 minutes.

Cut rolls 1 inch in thickness..

Preheat the oven for 350 degrees ( Please check instruction on pastry box)

Bake it for 12 minutes, Let it cool on room temperature for 3 minutes..

Ready to Serve!!!

KADHAI PANEER/ CUBE COTTAGE CHEESE

Paneer/Cottage Cheese is good source of Protein, Potassium, Vitamin B12 & Vitamin D, Selenium, Riboflavin, Phosphorus and Calcium.

Ingredients:

• 1/2 pound Paneer
• 1 medium Green Bell Pepper (shimla mirch, capsicum)
• 2 tsp Oil (Divided)
• 3 Medium Tomatoes
• 1 tbsp chopped Ginger
• 1 Green Chili or to taste
• Pinch of Asafetida (hing)
• 1 tsp Cumin Seed (jeera)
• 1 tbsp Coriander Powder (dhania)
• 1/2 tsp Turmeric (haldi)
• 1/2 tsp Red Chili Powder
• 2 tbsp Dry Fenugreek Leaves (kastoori methi)
• Salt to Taste

Method

1. Mix and blend the Tomatoes, Ginger, and Green Chili to make a puree.
2. Cut Paneer & Bell peppers into ½ inch cubes 
3. Heat the 1 tsp of oil in frying pan on medium heat and stir fry paneer for about 1 minutes(Remove them before they change color). 
4. Wash & drain Bell pepper..microwave them for 1 1/2 mins. (Make sure they become tender and soft).
5. Heat 1 tsp of remaining Oil on medium heat.
6. Add the Asafetida and Cumin seeds.
7. After the Cumin seeds crack, add the Tomato puree, Coriander powder, Turmeric, Fenugreek leaves and Red Chili Powder. (In same order).
8. Cook for about 4 to 5 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add Paneer and Bell pepper.
11. Add 2 Tbsp of water, and the salt. Let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Bajra Roti ( Pearl Millet Flat Bread)

Bajra/Millet is known to be nearly high in protein, contains high amount of B-complex vitamins including thiamin, niacin, and riboflavin. Bajra/Millet contains high amounts of fiber, minerals, iron, magnesium, phosphorous, and potassium.
In India Bajra/Millet is consume by farmers in winter. Bajra/Millet is considered to be one of the least allergenic and most digestible grains, also it is known to be warming grain to help generate body heat in winter seasons!


Ingredients:


2 cup Bajra/Millet flour
2 1/2 cup warm luke water 
Salt to taste( Optional)
Bread Presser/Clean wash cloth
1 8X8 Cookie Sheet
1 large bowl of warm luke water

Mix Flour & salt in mixing bowl

Now start adding warm water slowly.(Do not pour entire cup in the batter).

Place your cookie sheet of rolling mat ( I prefer to use cookie sheet as it does not stick and easy to peel).

Dip your fingers in water, rub it on your palm. (Always keep your hands damp wet to handle dough).

Make a 2 golf size quantity ball dough..

Keep rolling the dough ball in between your palm until all corners of dough ball is sealed and there is no cracks.

Once sealed properly, Wet the cookie sheet with few drops of water..

place dough ball on cookie sheet and start firmly pressing middle of the dough with your fingers. (Remember, making a flat bread with any Gluten-free dough is like playing with clay dough)!!!

Once you start stretching the dough the edges is going to start cracking....That's OK! Just make sure to keep your hands wet..

Once you get to desired size and thickness,(I wouldn't recommend making it to thin)! wet your both hands and now hold your bread edge with your left hand(make a shape of C)  take right hand 2 fingers(wet) and start sealing the crack edges.

Place non-stick pan on high to medium heat and carefully pick your cookie, flip it on your palm (Do not flip it directly on pan as it's dangerous and may cause injuries)!

Place the bread slowly on the pan. 

After few mins check if one side is cooked, shake your pan and if the bread moves it's ready.Flip uncooked side.

Firmly press flat bread with bread presser(I broke my bread presser, so i am using clean wash cloth). 

Once both side is cooked remove bread from pan and place it on the range on medium heat... grill both side.

Enjoy it with your favorite Chutney or Green Sabzi!!!

Khajoor Anjeer Ki Burfi(Dates & Fig Fudge)

Khajoor/Dates are known to be very rich in dietary fiber, antioxidant flavonoids, calcium, manganese, copper, and magnesium. They are good source of potassium, vitamin A and has adequate levels of B-complex group of vitamins as well as vitamin K.


Anjeer/Fig is known to be rich in dietary content. It also contains more of calcium, potassium, iron, and contains disease-fighting antioxidants. This fruits is known to be very low on sodium, cholesterol and saturated fat.

Traditionally, This  sweet dish is known to be most expensive burfi/fudge in india as it has all rich ingredients. Today, I will be showing you how to indulge in such a great source of nutrition without adding any bad fat or sugar!!!

Ingredients:

2 cup of finely chopped Khajoor/Dates
1/2 cup of finely chopped Anjeer/Fig
1/4 cup of roughly chopped Almonds
1/4 cup of roughly chopped Walnuts
1/4 cup of roughly chopped Cashews
1/4 cup of roughly chopped Pistachios
2 tsp Cardamom Powder (divided)
3/4 to 1 cup Cocunut Powder
1 soup bowl of water
1 Cooking Sheet
1 Plastic wrap

Stir Khajoor/Dates with 1/2 tbsp of water on medium to low heat.
Add 1 tbsp of water and 1 tsp of cardamom  to the mixture...We want Khajoor/Dates to come together and form into thick paste texture.
Remove from flame when it separates from side of pan.

It should look like this!!!

Use same method for Anjeer/Fig. Anjeer/ Fig does require more water to form paste.

Once done, keep it aside.

Grease cooking sheet with 3 to 4 drops of water.

Mix Almond and Walnut to Khajoor/Dates mixture and knead it like a dough. (Keep your hands damp wet to prevent any burns or injury).

Pour Khajoor/Dates mixture and firmly spread the mixture 1/2 to 1inch thickness.

Pour Anjeer/Fig mixture on top of Khajoor/Dates mixture. Add Cashew and Pistachios...Firmly press!

(If you do not want to roll it you can always let the mixture cool on room temperature for 2 1/2 hours and cut it desire shape).

Cut your mixture in half. Roll the mixture to form a tube/pipe...

Should look like sausage!

Dusk your burfi/fudge roll in coconut powder..

Place burfi/fudge roll on plastic wrap and seal it tight...

Place your burfi/fudge roll in freezer for 1 hour 30 minutes..

 Unwrap your burfi and cut it in desire size with Bread knife...Ready to Serve!!!!

Tips: Store burfi in air tight container for long shelf life!!

         Consume 2 piece daily in winter to boost your energy and immune system!!

Stuffed Karela/ Stuffed Bitter Melon

As a kid, my brother and I were forced to eat Karela/Bitter Melon every week.  I used to hide behind my grandmother fearing that my father will march in any time and forcefully make me eat this bitter and nasty looking vegetable. Even when I grew old, I never touched or ate Karela until I got married! 
One day my mother-in-law not knowing served me stuffed karela, I was seriously shouting my heart out for help; There was no way out but to suck my guts and eat it!! So as a good daughter-in-law I took my first bite and to my amaze it wasn't bitter at ALL!! I was surprised that Karela/Bitter Melon had no sign of bitterness; I asked my mother-in-law to teach me her method of preparing this dish. 
So today, I am going to take the opportunity to dedicate this recipe and thank her for helping me indulge in this most healthiest vegetable...Karela/Bitter Melon!   
Bitter Melons is not just known for it's bitterness but also known to be rich in iron. They have twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and contain Vitamins A, C, B1 to B3, Phosphorus and good dietary fiber. I would recommend everyone to consume bitter melon at least once a week especially people with diabetics! 


Ingredients:


6 Karela/Bitter Melon
2 tsp Fennel Seed
2 Tbsp Besan/Chickpea flour
1 tsp Coriander seed
1 tsp Cumin powder
2 tsp Amchur Powder/Mango Powder
1 tsp turmeric Powder
1 tsp Red Chilli Powder
Olive oil spray
1/2 tsp salt for stuffing
Around 1/3 cup of Sea Salt




Remove the top layer of Karela with a peeler... (optional)

Make a pocket size cut( Be careful not to cut through to other side)..

Wash the Karela/bitter melon and add Sea Salt.( Salt helps to absorb bitterness from Karela while preserving nutrients). 

Cover your Karela and let it soak for 1 1/2 Hr in salt..

Coarsely crush Fennel & Coriander seed..

Roast besan and all dry ingredient on medium to low heat until Besan does not release its aroma..

This is how your roasted besan should look! 

Wash Karela in luke warm water to remove any remaining salt..

Damp dry the Karela and Stuff the karela with roasted besan...

Use Toothpick to seal the karela..

Preheat oven on 475 degree, grease oven plate with Olive oil spray...

Place the karela and spray the top( Use any oil you prefer)!

Bake each side of karela for 20 minutes..

Enjoy this dish with rice and curry or just with plain paratha!!!

Tip: If you are meat lover, You can bake the Karela without stuffing. Replace stuffing ingredients with cooked meat!

Check out my website for more recipe at: https://sites.google.com/site/healthydesirecipe/home

10 Minutes On Go

Jowar Roti/ Barley Flat Bread Pizza

Ingredients:

1 Jowar Roti ( Left over)

1 1/2 tbsp Pizza Sauce

1/4 tsp Crushed Red Pepper or to taste

1 tbsp of Mozzarella  Cheese

Topping:

Finely Sliced Onions

Finely Sliced Green Pepper/Capsicum Pepper

Sliced Tomatoes

Mushrooms

1 tbsp of Cilantro

(Pick any topping you desire)!

Place Roti/Flat Bread on medium open flame using a mesh screen for about 40 second on both side to get a rustic char.

Place the Roti/Flat Bread on microwaveable plate...

Tear the top thin layer of Roti of one side..

Spread Pizza Sauce, Add Crushed Red Pepper, Onions, Green Pepper, Mushroom, Tomatoes, Cheese & Cilantro

Put in microwave for about 2 mins..

Let the pizza cool down for 15 seconds and enjoy guilt-free pizza on Go!!!!


P.S. Check out the recipe on how to make Jowar Roti/Barley Flat Bread!


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Stuffed Karela Croissant/Bitter Melon 

Ingredients:

Stuffed Karela/ Bitter Melon ( Left Over)

1 box of Croissant

Preheat oven on 350 degree ( Please use the instruction label on croissant box).

Place the Karela/Bitter melon on croissant dough and roll...

Bake it in oven for 12 minutes ( Please follow the instruction on the label)

Let it cool down to room temperature for 3 minutes and serve!!!!

This is great recipe for kids & adults who do not relish eating Karela/Bitter Melon. Check out my recipe for Stuffed Karela!!!!

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PEANUT CHAT/PEANUT SALSA

Peanuts are known to be one of the favorite snack time munches.  People consume peanuts as filling on their sandwich, enjoy shelled peanuts in ball park or use it as condiment. As a child, I remember my grandmother used to consume at least 1 cup of seasoned peanut 3 times a week, especially, when she used to fast. 

Peanuts been known to be great source of monounsaturated fats contents, It has shown that these little legume is a big ally for a healthy heart. Peanuts are also good source of Vitamin E, Folate, protein, manganese and niacin. New research shows peanuts are also rich in antioxidants as many fruits and vegetable. Last but not the least, it contains Oleic Acid that are found in Olive Oil. 

Ingredients: 

1 cup Unsalted Roasted Peanuts

1 small Red Onion(finely chopped)

1 medium Tomatoes(finely chopped)

1 tbsp of finely chopped Green Chilly or to taste

1 tsp Chat Masala

1/4 tsp Olive Oil

1/2 tsp Black Pepper Powder

1/2 cup chopped Cilantro

1/2 cap of Lemon Juice

Salt to taste

Place Roasted Peanuts in Microwave for about 45 seconds..

Add olive oil, black pepper, chat masala, salt,green chilly, onion & tomatoes..Mix it well!

Add cilantro and Lemon Juice..Mix it again!

Ready to serve:)

Besan Puda(Chickpea Flour Pancake)

Besan (Chickpea) flour is known to be low in Saturated Fat and it's very low in Cholesterol and Sodium. Besan is gr8 source of Dietary Fiber, Magnesium, Folate, Manganese, and Copper. In india people enjoy eating fried veg dip in besan, also known as pakora in raining season. Traditionally, Puda is prepared with using lots of oil to fry/cook. Today i am going to show you how to enjoy traditional recipe with healthy outlook!

Ingredients:

1 Cup of Besan(Chickpea Flour)

1/2 or 1 small Onion finely chopped

1 or to taste green pepper..finely chopped

1/2 tsp Turmeric

1/2 tsp Ajwain(Carom seeds)

1 tsp Cumin seeds

5 sprigs of Cilantro leaves...finely chopped

1 tbsp of Olive Oil

Salt to Taste

About 2 1/2 cups water

Place Besan, Turmeric, Ajwain, Cumin seeds, and salt in large mixing bowl..

Mix all ingredient properly and start adding water..( I prefer to keep my puda thin but if you desire to make thick puda..add less water).

(Best way to get smooth batter is adding 2 tbsp of water to your mixture at a time).

Make the batter as smooth as crepes batter, make sure there is no lump. 

Once you have the batter smooth enough add Olive oil and mix the batter..

Add Onions, Green pepper, & Cilantro..Mix it well!

Heat non-stick pan on medium to low heat..

Add the batter as you would do with pancake batter....spread the batter by moving the pan in circular motion!

Now cover the pan with lid and wait for 1 min or so and flip the uncooked side( no lid required).

Once done, remove it and serve with Green Chutney or your favorite sauce!

Tips: 1 Cup besan will make about 8 small size puda, depending on the thickness and size!!!!

          You can always substitute oil for 1 tsp of baking powder!!!!

Coconut Burfi(Fudge)

Coconut is very common ingredient used in southern part of India and tropical places around the globe. Most of the american household utilize coconut to garnish a dish or use it for baking a dessert. 
Coconuts are known to be rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. So, Next time you crave for junk food, Indulge yourself in Worlds greatest and one of the most nutritious fruit of all...Coconut!


Ingredients:


2 1/2 Cup Coconut Powder/Grated/Flake ( I prefer Powder)
7 oz Sweetened Condensed Milk
1 Tsp Cardamom Powder
1 Tbsp Sliced Almond (Optional)
1 8x8 Cookie Sheet
1 Tsp Clarified Butter/Ghee




Place Coconut Powder & Cardamom in non-stick pan on medium to low heat.
Stir the Coconut for about 3 to 4 mins or until it start to release it's aroma (Make sure not to burn the coconut).
Once you smell the aroma lower the heat to low and add the Condensed Milk. Keep mixing the mixture for about 4 to 5 mins.(Depending on your Range)
( To check  if the mixture is done, Dip your hand in cold water and spoon out a pinch of the mixture in your wet hand...If the mixture forms into ball it's done)!
Spread Butter onto entire cookie sheet and pour the mixture in middle of the sheet.
Spread the mixture to 1/2 inch thickness
Sprinkle the sliced almond on the top and press it firmly..
Let the mixture/burfi cool to a room temperature and cut it in desired shape and size!

Ready to Serve!!!!

Tip: If you plan to make it in large quantity add half condensed milk and half 2% milk!!!  

Jowar Ki Roti ( Barley Flat Bread)

Jowar/Barley Flour produced from whole barley is much more nutritious than flour ground from pearled barley because the bran is left intact. Whole barley flour is considered an excellent ingredient for providing soluble fiber, which helps to reduce cholesterol in the blood, Also Gr8 source for Iron & Niacin.


Every year after Navritri & Diwali I make a goal to consume gluten-free food until next year rolls around. I realized after doing it few years, i was losing fat around my waist and thigh. Few weeks back i was watching doctor OZ's Show. Subject was "Losing Weight without going to Gym". I was surprised to hear him say Barley Flour, Amarnath Flour, Millet Flour was gr8 for people who has belly fat. Consuming it daily will not only help you lose fat but also will boost your energy and help in improving your skin!  


So, Lets get started!!!!!!


Ingredients:


1 1/2 Juwar/Barley Flour
1 Tbsp of Clarified Butter/Ghee (Optional)
1 cup of Warm Water
Salt to Taste(Optional)
1 cup of regular Luke Warm Water(Use for rolling your Bread)
1 Plastic sheet/cookie sheet




Take flour & salt in mixing bowl. 
Add Ghee/Butter to the flour and rub ghee & flour between your palms....make sure to coat your flour completely with ghee.
If you prefer not to use Ghee/Butter..Skip step 2!
Now start adding warm water slowly.(Do not pour entire cup in the batter! We need to form flour into dough batter).
Once it forms in dough leave it covered for 10 mins.
Place your plastic sheet or cookie sheet of your rolling mat ( I prefer to use cookie sheet as it does not stick and easy to peel).
Dip your fingers in water, rub it on your palm. (Always keep your hands damp wet to handle dough).
Make a 2 golf size quantity ball dough..
Keep rolling the dough ball in between your palm until all corners of dough ball is sealed and there is no cracks.
Once sealed properly, place it on cookie/plastic sheet and start firmly pressing middle of the dough with your fingers. (Remember, making a flat bread with any Gluten-free dough is like playing with clay dough)!!!
Once you start stretching the dough the edges is going to start cracking....That's OK! Just make sure to keep your hands wet..
Once you get to desired size and thickness,(I wouldn't recommend making it to thin)! wet your both hands and now hold your bread edge with your left hand(make a shape of C)  take right hand 2 fingers(wet) and start sealing the crack edges.
Place non-stick pan on high to medium heat and carefully pick your cookie/plastic sheet, flip it on your palm (Do not flip it directly in pan as it's dangerous and may cause injuries)!
Place the bread slowly on the pan. 
After few mins check if one side is cooked, shake your pan and if the bread moves it's ready.Flip uncooked side.
Once both side is cooked remove bread from pan and place it on the range on medium heat... grill both side.
Garnish it with butter and jaggery (Optional).




Tips: Your can use left over bread to make Gluten-Free Pizza! Check 10 Minutes on Go recipes for ingredients on my website:  https://sites.google.com/site/healthydesirecipe/