Category Archives: Recipes

A Little Innovation

Hi,

Below are a few recipes which you can prepare with leftover Diwali sweets.

Laddo Roti

Ingredients:-

– Boondi Ke Laddu – 6
– Chapati dough, without salt – 6 balls
– Ghee – for shallow frying
– Wheatflour – enough to dust the rotis

Method :-

– Break the laddus roughly.
– Roll the dough roll into 3″ diameter round.
– Stuff in one laddu.
– Properly seal from all the sides as we do with any other stuffed parathas.
– Lightly press them and roll into small chapatis arond 1/3″ inch thick.
– Shallow fry them with ghee on both the sides till light brown and a bit crispy.
– Serve hot.

 

Baked Barfi Rabdi With Laddu
Ingredients :-

– Laddus – 6-8

– Kaju / Badam Barfi – 8-10
– Milk – 1 cup
– Sugar powder – 2 tsp(if sweetness required)
– Cardamom powder – 1 tsp
– Silvered Almonds and Pistachio – to garnish

 

Method :-
– Roughly break the laddus and barfis separately.

– Spread a thin layer of laddus into a baking dish and keep it aside.
– Heat a pan and place the broken barfis into it.
– Let it melt on a low flame. Add the milk and mix well.
– Cook till it thickens and resembles a rabdi.
– Do not thicken much as it will become more thich as it gets cooler.
– Spread this rabdi over the laddu layer.
– You may repeat the two layers finishing with rabdi layer.
– Bake in the grilling mode in microwave for 10 minutes or until light brown color appears on the top. Or you may bake at 200C for 15-20 minutes.
– Garnish with almonds and pistachios.
– Serve hot, warm or cold. It always tastes awesome.

 

 

Pistachio Chocolate Gulab Jamun

Ingredients :-
– Gulab Jamun, without silver foil – 8-10 pcs
– Chocolate sauce – 2 tbsp
– Pistachios, sliced – 1 tbsp
– Toothpicks – to serve
Method :-
– Insert the sticks into the jamuns.
– Dip them half into the chocolate sauce, such as sauce covers only the half round.
– Dip them into sliced nuts, such as they stick over the sauce.
– Serve them in a serving plate.
Hot Gulab Jamun With Ice Cream

Ingredients :-
– Gulab jamun, small sized – 2
– Vanilla icecream – 1 big scoop
– Chocolate sauce – to drizzle (optional)
– Walnut, crushed – 1 tsp (optional)
– Crushed butterscotch – to garnish (optional)
Method :-
– Warm the gulab jamuns in a microwave for 10 seconds and put them in a small serving bowl.
– Put a scoop of vanilla icecream over it.
– Garnish with remaining ingredients.
– Serve with chocolate stick, if available.
Hope you find them useful.

Vaishali Parekh

www.indian-cooking.info

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An Uncommon But Serious Ailment

What Is Gluten?

The only treatment

The only treatment

Gluten is the common term for a group of proteins found in wheat, rye, barley, and grains derived from them or having different names like triticale, durum, kamut, semolina, and spelt. Grains are so common in our diet that gluten is second only to sugar as our most commonly consumed ingredient.

What Is Celiac Disease?

The digestive system is the set of organs that digest food and absorb the important nutrients the body needs to stay healthy and grow. One important part of the digestive system is the small intestine, which is lined with millions of microscopic, finger-like projections called villi. Nutrients are absorbed into the body through the villi.

People who have celiac disease have a disorder that makes their bodies react to gluten. When they eat gluten, an immune system reaction to the protein gradually damages the villi in the small intestine. When the villi are damaged, the body is unable to absorb the vitamins, minerals, and other nutrients it needs to stay healthy. People with celiac disease are therefore at risk of malnutrition and can develop anemia or osteoporosis.

The body’s inability to absorb nutrients can also mean that young people with untreated celiac disease may not grow properly and may have weight loss and fatigue. In addition, people who have celiac disease may be prone to developing other diseases, such as thyroid disease, type 1 diabetes, and gastrointestinal cancer.

What Causes It?

Experts don’t know exactly why people get celiac disease, which is also called gluten intolerance, celiac sprue, nontropical sprue, or gluten-sensitive enteropathy.

The disease has some genetic background, which means that it may run in families. Just like eye or hair color, people inherit the genes that make them more likely to get celiac disease from their parents and grandparents. If an immediate family member (such as a parent or a sibling) has celiac disease, there’s about a 5% to 10% chance that you could have it, too. Celiac disease affects people of all heritages and backgrounds.

It is estimated that 1 in 133 people in the United States has the condition, although many don’t know that they do.

Signs and Symptoms

It’s important to diagnose celiac disease early before it causes damage to the intestine. But because it’s easy to confuse the symptoms with other intestinal disorders, such as irritable bowel syndrome or lactose intolerance, teens with celiac disease may not know they have it.

Some common symptoms of celiac disease are diarrhea, abdominal pain and bloating, and weight loss. Someone with the disease may feel tired and could be irritable or depressed. Some have skin rashes and mouth sores. Teens with undiagnosed celiac disease may go through puberty late.

Someone might not show any symptoms until going through an emotionally or physically stressful event, such as going away to college, illness, or an injury or pregnancy.

How Is It Treated?

Once celiac disease is diagnosed, a doctor will help treat it. Although there is no cure, celiac disease can be managed successfully by following a gluten-free diet. People with celiac disease need to follow this diet for life. Because gluten can be found in everything from breakfast cereals to prepared luncheon meals, they need to be very aware of what’s in the foods they eat.

If you’ve been diagnosed with celiac disease, a doctor or dietitian who specializes in celiac disease can help you develop an eating plan that works with your lifestyle.

Luckily, the small intestine can heal. Although this process may take up to a year, many people start to feel better after just a few days on a gluten-free diet. But feeling better doesn’t mean that people with celiac disease can resume eating foods containing gluten. Because the genes that cause the disease are present in the body and the immune system continues to react to gluten, the symptoms and problems will return if someone with celiac disease starts eating gluten again.

Taking Care of Yourself

The good news about celiac disease is that most of the delicious and yummy foods, including birthday cake and pizza, can be prepared without gluten. So if you have celiac disease, you can still find ways to enjoy most of your favorite foods — you just need to do some research and be aware of what’s in the foods you eat.

Here are four things you should do if you have celiac disease:

  1. Learn to read labels to find out if a food contains gluten.
  2. Learn which foods are gluten free.
  3. Find alternatives to wheat, barley, and rye flours and other gluten-containing grain ingredients for your recipes.
  4. Find a support group where you and other people with the condition can share up-to-date information.

While the law requires the labeling of wheat-free products, be aware that “wheat free” doesn’t necessarily mean “gluten free,” as wheat-free products may have barley and rye (gluten-containing grains) in them.

Finding Gluten-Free Foods and Ingredients

Most grocery stores carry few gluten-free products these days. You may be able to find gluten-free bread, cereal, baking mixes, cookies, and crackers at your local market. For a wider selection, make a trip to a health food store. Be aware that lots of natural markets and health-food stores keep foods in bulk bins. It’s not a good idea to use even gluten-free products from these bins because the risk of cross contamination is very high.

Many specialty shops online also sell a range of gluten-free products, such as bread, pizza crusts, and pastas. Many regular and online shops even sell gluten-free flour blends that you can use to make your own pancakes and waffles, pizza dough, cookies, and brownies.

Eating a gluten-free diet is a lifelong commitment. But if you have celiac disease, you are not alone. Lots of support groups, cookbooks, and websites are dedicated to living a gluten-free life. To make sure you always have the most current and accurate information, consider joining one of the national celiac organizations. There are even gluten-free summer camps and special support groups just for kids and teens.

Grab the e-book where every recipe is completely gluten-free, sugar-free (except fruit), digestion-friendly, allergy-friendly and low glycemic with meat, poultry, fish meals and tree-nut-free, dairy-free, vegan and vegetarian options for most recipes.

Click Here for eBook
Vaishali Parekh

www.indian-cooking.info

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Cure Yourself

Nature & Us

Nature & Us

Since a long time I wanted to write this one, but could not bring myself to focus on the task. I knew I would do it someday, but at the same time I also knew that the task was a huge one and it would take many months, for me, to complete the book. I used to get overwhelmed by the sheer magnitude of the project.

But, goaded on by my family and friends, my online readers and my website team, I finally decided to begin. Thus began a long and arduous journey. I started collecting my thoughts and put them down on paper. After I managed to get the blueprint ready, began the process of collecting information. Hours, days and months were spent on this task, which resulted in a huge volume of data, which had to be scrutinized and edited.

My team and I spent many nights going through reams and reams of info and deciding what to retain and what to reject. After the content was finalized, my technical team swung into action to compile the entire content into a well designed e-book, which I could present to you.

This e-book is all about natural health and natural remedies, and my intention is to stop you from running to the doctor at the slightest sneeze or rumbling in your stomach. Why not try and find out how to take care of minor ailments with whatever is available in your kitchen and refrigerator?

The natural healing powers of some common vegetables, fruits and spices are simply amazing. Mother Nature has gifted us with so many things which we are not aware of. This book is my humble attempt to bring you closer to her.

Vaishali Parekh

www.indian-cooking.info

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Love Struck

A very popular occasion all over the world is still not welcomed and accepted by a few conservative sections in many parts of the world. In many places talking openly about love is still a taboo.

But V-Day is not only about expressing your love to your girlfriend/ boyfriend or to your life partners or spouses. We all have to understand that it is about expressing your love to anyone important in your life. It may be your mother, father, pet, teacher, siblings, peers, friends or even your plants.

Let us celebrate this V-Day with all of whom we love by cooking for them some healthy, innovative but easy to make recipes.

Definitely we would not like to spend the whole day cooking when there is love and romance in the air. Let me share with you some of the quick-to-make recipes. Even I have these recipes in my mind for that special day.

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Love ShakeValentine Recipe - Love Shake

Preperation Time : 10 minutes

Serves : 1

Ingredients :-

  • Oranges – 2, peeled and deseeded
  • Strawberries – 3, pitted
  • Green Grapes – 15
  • Raw Mango – 20 gms
  • Vanilla IceCream – 1 scoop
  • Crushed Ice – as desired
  • Poedered Sugar – 3 tsp or as desired
  • To Granish
  • Orange Slice – 1
    Straberry – 1

Method:-

  • Add all the ingredients and blend it in a juicer.
  • Strain and pour in a mocktail glass.
  • Garnish and serve.

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Peach Melba

Preperation Time : 10 minutesPeach Melba

Serves : 1

Ingredients :-

  • Canned Peach – 8 slices
  • Vanilla IceCream – 2 scoops
  • To Garnish :-
  • Strawberries
  • Mint Springs – a few

Method :-

  • In a non-stich pan, put some sugar syrup from the can. Place the peach in it.
  • Cook for a minute or two.
  • Now take a glass and arrange the peach halves upside down.
  • Put the ice cream scoop over it.
  • Garnish it with berries and mint springs
  • Serve immediately.

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Chocolate Fantasy

Ingredients :-Chocolate Pancake

  • For PanCake
  • Refined Flour – 1 cup
  • Sugar – 1 tsp
  • Cinnamon – 2 tsp
  • Baking Powder – 2 tsp
  • Whole Milk – 1 1/2 cup
  • Oil – 1 tbsp
  • Water – 3 tbsp
  • Vanilla Essence – 2 tsp
  • Butter, melted, 2 tbsp
  • Cocoa Powder 1/4 cup
  • For Filling and GarnishningChocolate Fantasy
  • Chocolate Sauce – As desired
  • Strawberry Sauce – As desired
  • Vanilla icecream – 1 scoop per pancake
  • Chocochips – a handful, optional

Method:

  • Mix all the ingredients, except oil, for the pancake.
  • Stir until well mixed. Adjust the fluids until you get a thin flowing consistency. Let it stand for few minutes.
  • Heat a non-stick pan. Heat a little oil. Pour a tbsp of the butter and swirl around to form a thin pancake.
  • Cook on low flame for a minute or until the pancake can leave the pan. Flip the side and cook for another few seconds.
  • Make the other pancakes and keep it aside.
  • When serving, warm the pancakes a little. Put a scoop of the icecream over the pancake, fold the flaps and turn the folded side on the bottom.
  • Drizzle both the sauces with a spoon. Sprinkle some choco chips and serve immediately.

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Blueberry Cheese Cake

Ingredients :-

  • Curd Cheese – 1 1/2 cup
  • Cream – 400 ml
  • Sugar – 1/2 cup
  • Gelatin – 1 1/2 tbsp
  • Bluberry Sauce – For the top layer
  • Milk – 1/3 cup
  • For Biscuit Crust :
  • Arrowroot Biscuit – 200 gms
  • Melted Butter – 75 gms

Method :-

  • Sprinkle the gelatin over the cold milk & leave over a bowl of warm water till clear & melted.
  • Whisk the curd cheese & sugar in the processor till smooth. Add the gelatin mixture and blend again. Adjust the sweetness, if required.
  • Add the blueberry sauce and mix it lightly.
  • Pour this mixture in the 7″ baking tin (preferably heart shaped). Let it set.
  • Set in the fridge for at least 4 hours. Check to see that top is slighlty firm.
  • Then mix the melted butter and crumbs and spread gently, spoon by spoon, but quickly over the top to form an uniform crust.
  • You need to do this a little quick as the butter will begin to set in container with the chilled cheese cake.
  • Allow to set for another 4 hours.
  • Invert into a dessert plate.
  • Garnish with a generous amount of the sauce and serve.

Vaishali Parekh

www.indian-cooking.info

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Heat in the Snow

Came across reports that parts of the U.S. have been hit very badly by snow blizzards and life has come to a standstill and it is almost impossible to venture outdoors. Some areas have no electricity due to the cables being buried under the snow and all you can see around you are vast expanses of white. At times it might seem that the Ice Age is back.

BlizzardI can’t even imagine what life can be like during such conditions because the place where I stay (Kolkata, India) has never experienced such chill. It must be so tough for all of you out there.

During such times what you need is heat…from any source.

I think I have come up with a cracker of a recipe which can put the fire back in your belly. It is basically very simple but effective, so give it a shot right now.  This drink strengthens the immune system against cold and cough and also keeps your body warm.

 Ingredients :-

Water 2 cups
Sugar or Honey – 2 tsp
Cinnamon – 2 inch stick
Cloves – 4
Green Cardamom – 4
Dry Ginger Powder – 1 tsp
Grated Ginger – 1 tsp
Saffron – few strands
Basil Leaves, few, optional
Bay Leaves – 3, optional

Method :-
1. Crush all the dry ingredients lightly.
2. Put them in  the water.
3. Add Sugar or honey
4. Let it boil for 8 – 10 minutes
5. Strain and drink the “Kadha” warm.
6. You may adjust the sweetness as desired.

Note
1. Drink 2-3 times a day
2. Pregnant women should avoid this drink.

Vaishali Parekh

www.indian-cooking.info

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TriColour Celebrations

Republic Day Celebrations

Let’s celebrate this day in our own way. Apart from singing the National Anthem and watching the Parade, we can gorge ourselves with a few TriColour Delights.

TRICOLOUR LASAGNA

Preparation Time : 60 minutes
Serves : 4-6
Ingredients :

  • Lasagne Sheets – 200 gms
  • Parmesan Cheese – 300 gms
  • Fresh Button Mushrooms – 100 gms
  • Water – around 3 cups
  • For Garnishing :
  • Mushroom – Few, thin slices
  • Tomato – few strips
  • Capsicum – few strips
  • Corn seeds – few
  • Tomato – 3, designed in flowers
  • For Green Layer : (For Bottom Green Layer)
  • American Corn, boiled – 50 gms
  • Spinach Purée – 100 gms
  • Oil – 1 tbsp
  • Salt – to taste
  • Ginger, chili, garlic paste – 2 tsp
  • For Béchamel Sauce : (For Middle White Layer)
  • Butter – 1 tbsp
  • Refined Flour – 1 tbsp
  • Milk – 1 cup
  • Salt & Pepper – to taste
  • Nutmeg powder – a pinch
  • For Tomato Salsa : (For Top Saffron Layer)
  • Tomatoes – 200 gms
  • Onion – 2
  • Capsicum – 1 small
  • Spring Onions – a few sprigs
  • Cumin Seeds – a pinch
  • Oil – 1 tbsp
  • Tobasco Sauce – 2 tsp
  • Mixed Herbs – 2 pinches
  • Salt – to taste
  1. Boil enough water to immense the Lasagne sheets. Put the sheets in the water for 10-15 minutes, covered.
  2. In the meanwhile, finely chop the tomatoes, onions, capsicum and spring onions.
  3. Heat oil in a microwave open for 20 seconds on HIGH. Add a pinch of cumin seeds, reheat it for 10 seconds. Now add the onions to it and cook for 1 minute.
  4. Now add the tomato and capsicum and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add the spring onions, tobasco sauce, mixed herbs, salt and cook for 30 seconds.
  5. Take out the Lasagne sheets and lay them on a kitchen towel to let them dry. Turn them after few minutes to let it dry on other side.
  6. In another pan, mix the boiled corn, spinach puree, ginger-chili-garlic paste and salt. Cook for 2 minute and keep it aside.
  7. In another oven-proof pan, melt the butter, add the flour and stir it properly and cook for 2 minutes or until brown in colour, stirring at regular intervals.
  8. Add the milk, stir and cook for 3 minutes on HIGH till it thickens. Add the seasoning and cook for another 30 seconds. Add the boiled mushrooms and cook for 1 minute and keep it aside.
  9. Method for assembling: Layer a few sheets of lasagne to cover the bottom of a deep rectangular oven-proof dish. Now, pour the corn-spinach mixture to make a thick llayer. Sprinkle grated cheese and mixed herbs.Cover with few sheets.
  10. Now its turn for the mushroom-bechimal sauce to form a thick layer over the sheets. Spread grated cheese again. Sprinkle little mixed herbs over it and cover with again a layer of lasagne sheets.
  11. Pour the salsa evenly on the sheets to form a thick layer.
  12. Sprinkle generous amount of cheese and mixed herbs on the top. Dot with little butter. Bake for 5-7 minutes on GRILL mode until the desired browning is done.
  13. Let it settle for 2 minutes and then garnish it. Re-warm if required.
  14. Serve hot as it is or with fresh green salad.

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TRICOLOUR SUNDAE

Preparation Time :  10 minutes
Serves : 1
Ingredients :

  • Orange flavored ice cream – 1 scoop
  • Vanilla flavored ice cream – 1 scoop
  • Mint flavored ice cream/ Vanilla ice cream topped with khus syrup to get the green color – 1 scoop
  • Some nuts to garnish
  • Wafer biscuits to garnish
  • Mixed fruits (optional) 1 tbsp
  • Cherry on top

Method :

  1. Take a long stemmed glass.
  2. Put in few fruits, if using them.
  3. Put in the scoop of Mint ice cream, or the vanilla ice cream. Put a generous amount of khus syrup all over to get the green color.
  4. Now top it with vanilla ice cream.
  5. Add some fruits again.
  6. Now top it with Orange ice cream. You can even add little orange syrup to enhance the color.
  7. Garnish with nuts and top it with a cherry.
  8. Place a cherry on top and serve immediately.

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TRICOLOUR RIMZHIM MOCKTAIL

Preparation Time :  10 minutes
Serves : 1
Ingredients :

  • Khus syrup – 2 tbsp
  • Sprite/ 7UP / any soda – ½ cup
  • Mirinda Orange – ½ cup
  • Lemon Juice – 2 tsp
  • Salt – a little
  • Crushed ice – a generous amount

Method :

  1. Take a mocktail glass.
  2. Pour in khus syrup.
  3. Put some crushed ice. Add a dash of lemon juice and a pinch of salt. Do not mix it.
  4. Add Sprite very gently through the sides of the glass. Do it very gently, so that the liquids do not mix.
  5. Again add some ice, lemon juice and salt.
  6. Now add Mirinda Orange very gently through the sides.
  7. This may need a little practice and patience.
  8. But believe me, the results will show wonders and give you lots of praises.

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Vaishali Parekh

www.indian-cooking.info

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