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Healthy Recipes for optimal health


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Gluten Free Chocolate brownie in a cup

chocolate brownie in a cup

Your kids will love this quick and easy chocolate brownie recipe made with almond flour which is rich in protein .My Kids R and A made this brownie last week.Now you can have a rich, chocolate dessert within 5 minutes. So What are you waiting for, grab a big mug…:)

Ingredients:

1 heaping tbsp almond flour

1 heaping tbsp unsweetened cocoa powder

1 tbsp almond milk (I used unsweetened vanilla)

1 tbsp chocolate chips

½ tbsp honey

1 egg

1 tsp vanilla extract

This recipe makes one serving.

Preparation:

It really is so tasty and simple! Mix all ingredients together in a mug and microwave for 1-1.5 minutes.

Serve hot and enjoy!


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Puli pithe and Rase Bheja Pithe

Puli pithe  is special dessert for Sankranti and I am sharing this recipe of Pithe which I learned from my Mother and Grand Mother.It is a Pithe which is Coconut-Jaggery  or Khoa kheer filled Rice flour-white flour Dumplings in Thickened milk sweetened with Date Palm Jaggery.I have grown up eating, savouring and later craving for this delicious Puli Pithe. Yesterday I have made also the Rase Bheja Pithe and my daughters took part to prepare those pithe and we had a lots of fun. They were enjoying preparing the design for the pithe. After all, it was the chance to show the creativity.

Puli pithe

Puli pithe

Puli pithe

Ingredients

  • Milk – 1 litre
  • Semolina ( sooji ) – 1/2 cup
  • Grated coconut /Khoa Kheer – 2 cups(here I have used khoa kheer)
  • Date Palm Jaggery Solid ( Patali Gur/Nolen Gur ) – ½ kg
  • Rice flour- 2 cup
  • Flower ( Maida ) – 1 cup

Procedure

  • Boil the milk in a flat pan (dekchi ) for about 30 mins to “thicken” it  with palm jaggery.
  • Meanwhile, knead the rice flour,maida with hot water make a soft dough(add some pinch of salt if required)
  • Stir  suji on a frying pan and  mix  well with Khoa kheer.your stuffing is now ready.
  • Make 12-14 small balls from the rice flour dough and after dusting it with the flower, make them into flat discs that can be converted into shells to hold the stuffings made in the previous step.
  • Make the “puli” by placing the stuffing  inside the shell and seal it
  • Place the  “puli”s one-by-one into the pan of boiling milk … do not stir, simply let them simmer for about 5 -7 minute.
  • Remove from the heat and allow the pan of  “puli”s to cool down to room temperature before serving.

Serves: 20

Nutrition Information

Amount Per Serving:

Calories: 270
Carbs: 55
Fat: 3
Protein: 5
Sodium: 14
Sugar: 2

rase Bheja Pithe

rase Bheja Pithe

Rase Bheja Pithe:

Ingredients:

1 cup flour
½ cup suji
¼ cup khoa kheer
¼ cup milk
½ cup sugar
1 cup water  

Preparation:

Mix well the first 4 ingredients well to make smooth dough.
Make small balls and give them your desired shape Deep fry them.
Make the chasni by boiling sugar and water.
Let keep the fried pithe in the chasni for 1 hour.
Serve it.    

Serves: 5

Nutrition Information

Amount Per Serving:

Calories: 256
Carbs: 56
Fat: 2
Protein: 6
Sodium: 20
Sugar: 22


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Chocolate Cake

Chocolate Cake

Chocolate Cake

Christmas is around the corner and it’s the time for baking a chocolate cake. Baking an easy chocolate dessert like this chocolate cake with my kids is a wonderful experience. Yesterday I have baked this cake with a little bit twist by adding  ash gourd morobba and it came out very delicious .Kids love chocolate and this chocolate cake is a hit among the children.

Ingredients

2 cups all-purpose flour

2 cups white sugar (cane sugar)

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

2 eggs

1 cup milk

¼ cup butter (melted)

1 tsp vanilla extract

50 gram ash gourd morobba/chalkumror morobba (cut into pieces)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and melted butter. Make a well in the centre and pour in the eggs, milk and vanilla extract. Mix until smooth. Pour the batter into the prepared pan. Place the morobba on the top of the batter.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

ENJOY..:)

12 Servings

Nutrition Information:

Amount Per Serving
Calories 260.1
Total Fat 5.4 g
Saturated Fat 3.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 41.8 mg
Sodium 272.5 mg
Potassium 154.1 mg
Total Carbohydrate 52.2 g
Dietary Fiber 2.5 g
Sugars 34.5 g
Protein 4.8 g


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Ganesh Chathurti Special:Besan Ki Ladoo

Ganesh Chathurti Special: besan ki Ladoo

Ganesh Chathurti Special: besan ki Ladoo

Every time I badly miss the day of Mumbai. I have a big emotional attachment with Maharashtra as I spend the five valuable years over there after my marriage. Since those days I always enjoy this festive time and pray to Lord Ganasha with my amateurish knowledge for making the Sweet .My best friend and lovely neighbor Samprada always helped me a lot for making those sweet. From Today I become very busy for the preparation of Puja for Ganesh Chathurti . Now I become quite knowledgeable by the help of my Blogger friends. How can I ignore their contribution!

Today my daughter Richita has prepared Besan ladoos for ganesh chathurti and I happily assist her in kitchen. I feel very much proud when I see their Interest is growing in cooking as well as in study. When they spend some time with me in kitchen for making interesting recipes, they feel relaxed as they told.

Besan Ki Ladoo

Ingredients:

  1. Gram flour (besan) 4 cups
  2. rawa (Suji) 1/2 cup
  3. Ghee 2 cups
  4. cardamom powder 1/2 teaspoon
  5. Powdered sugar 2 cups
  6. 1 tbsp cashew paste
  7. 8-10 cashew for decoration

Preparation:

  1. Heat ghee in a non stick wok (Kadai) and add green cardamom powder.
  2. Add gram flour and roast on low heat till a nice aroma is given out – for approximately ten minutes.
  3. Add cashew paste and stir for 3 minutes.
  4. Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix.
  5. Roll into even sized laddoos. Cool and store.
  6. Decorate with cashews.

Note:If you feel too hot for rolling the ladoos then you can dip your hand in cold water and again start to roll the ladoos.

Serves 40

Nutritional Information:

Amount Per Serving
Calories 166.7
Total Fat 10.8 g
Saturated Fat 6.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.9 g
Cholesterol 25.8 mg
Sodium 7.1 mg
Potassium 14.9 mg
Total Carbohydrate 14.8 g
Dietary Fiber 0.9 g
Sugars 6.0 g
Protein 3.4 g


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Semai-er Payesh  /Vermicelli Milk Pudding /(Vermicelli Kheer)

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We decided to organize a dinner party with our favorite dish like Luchi Alur dum  ,Payesh ,chatni  etc when my sister and mother suddenly had come to my house last weekend; We were so much happy for their surprise visit. After some time the thunderstorm started, it was dark outside for the power cut and torrential rains was pouring.I was feeling excited about that inviting ambiance and fantasies about our candle light dinner…:) This monsoon time in Kolkata, kalboishakhi jhor  (A terrible thunder storm with heavy rain) comes now and then.We all are very much fond of the payesh and decided to make the semai payesh and have it after our dinner. My sister was happy to assist me in kitchen while chatting with me. Mom was throwing her tips like  not over boil the dish , not to add too much cardamom over the dish etc etc., My daughters were insisting their grandma to tell a story. Husband was busy with his work and passing comments for the aroma spread from the kitchen.

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Once I made this payesh for the Bengali New Year (Nabo borsho) celebration but didn’t know why not post that time. Payesh is a dish which is made in many Hindu celebrations. This dessert is also a special recipe for Ed (At the end of Ramadan, Muslims throughout the world have a joyous three-day celebration) .

While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli or semai ,suji (rawa)or gobindo bhog rice. This is very simple.to make and most of the ingredients are available at home anytime.

Ingredients:

  • 1 litre milk( you can use any type of milk like almond or soy milk)
  • 240 gms (1 cup) vermicelli, (broken into pieces)
  • 1 tsp ghee
  • 1/2 cup (120 gms) cane sugar
  • 5 tbsp (75 gms) unsalted cashew nuts, halved
  • 4 piece green cardamom / chhoti elaichi
  • 1 inch cinnamon stick

Preparation: 

  • Soak cashew nuts in water for 10 mins and drain the water .
  • Heat ghee in a deep bottomed kadhai / pan and lightly saute the semai to a light golden brown color. Keep aside.
  • Take a deep bottomed pan, add milk and bring to a boil. Reduce heat allows to simmer. Add sugar and stir till dissolved.
  • Add the fried semai, half the amount of cashew nuts, cinnamon stick and cardamom and bring to a boil till the semai become tender.
  • Remove from fire, transfer to a serving bowl. Garnish with the rest of the cashewnuts.
  • Serve warm / chilled as per your wish.

Serve:8

Nutritional Information:

Amount Per Serving
Calories 228.8
Total Fat 3.7 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 2.6 mg
Sodium 53.4 mg
Potassium 225.3 mg
Total Carbohydrate 41.0 g
Dietary Fiber 1.2 g
Sugars 19.6 g
Protein 8.6 g
Vitamin A 5.1 %
Vitamin B-12 7.9 %
Vitamin B-6 3.2 %
Vitamin C 2.1 %


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Coconut and suji (rava) ladoos :Narkeler Naru

Coconut and Suji (rava)  ladoos:Narkeler Naru

Coconut rava ladoos

Coconut rava ladoos

It’s been a long two weeks with the job to design the school lunch recipes for California School Complaints .To calculate all the nutritional information perfectly and give the right product which is based on the US school food rules and regulation for school children, was highly a challenge for me. It was great learning as well as satisfaction when my client gives his wonderful compliment.

Coconut Rava Ladoos

Coconut Rava Ladoos

Now I have just made the coconut and rava  ladoos to celebrate this success. This takes only 30 minutes to make but finish within 10 minutes. 🙂 You can make this to store the ladoos in refrigerator for one or two weeks.

Ingredients

3 cups coconut crust
1 cup rava(suji)
2 &1/2 cup cane sugar
3-4 cardamom (split up in two pieces)

Method

  • Mix all the the ingredients in a pan.
  • Fry it on low flame till the mixture turn sticky and nice aroma comes
  • Mix well and take off from heat
  • Let it cool for some time
  • When the mixture is still warm and you are able to roll between your palms, take small portions of the mixture
  • Press nicely and round between your palms to make ladoos.

Serves: 20

Nutritional Information:

Amount Per Serving
Calories 135.0
Total Fat 4.0 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 10.7 mg
Potassium 43.8 mg
Total Carbohydrate 26.4 g
Dietary Fiber 1.1 g
Sugars 24.7 g
Protein 0.5 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.3 %
Vitamin C 0.7 %

 

 

 

 


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Patisapta with rice flour :Bengali Dessert: Rice bread roll with the stuffing of coconut crust

Patisapta -Bengali Dessert with rice flour

Patisapta -Bengali Dessert with rice flour

From my childhood I had always seen that my Ma and my Thakuma (Grandmother)used to prepare this pitha –puli in the days of Poush Parbon. They made it with a lot of dedication and all the pitha-puli were so tasty and looked so delicious that my sisters and I couldn’t stop to grab one or two pitha  before they could finish their work. Traditionally it is believed that in this particular day of Poush Sankranti new rice is harvested and we used to prepare the sweet dish with this newly harvested rice.

Traditionally I should use  Khejur Gur or Date Palm Jaggery  but here I use sugar for the stuffing.If you can’t  manage to get Khoya Kheer then make without it.Only the Coconut crust and sugar can make a great  stuffing.

Patisapta  with rice flour :Bengali Dessert: Rice bread roll with the stuffing of coconut crust

Ingredients:

For Stuffing:

3 cups coconut crust
½ cup khoya kheer
1 cup cane sugar
3 piece of green cardamom
For the crepes
2 cups of rice flour
1 cup of white flour
½ cup Sugar
1 drop vegetable oil for 1 piece patisapta
3 cups milk(Any low fat milk you can use)

Preparation:

For Stuffing:

3 cups coconut crust
½ cup khoya kheer
1 cup cane sugar
3 piece of green cardamom
For the crepes
2 cups of rice flour
1 cup of white flour
½ cup Sugar
1 drop vegetable oil for 1 piece patisapta
3 cups milk(Any low fat milk you can use ,here I use soy milk)

Add the coconut crust, kheer,cardamom and sugar and stir constantly .Take 20 minutes to prepare a sticky stuffing.

For Crepes:

1.Add milk gradually in rice and flour to make a thick mix. Add  sugar.

2.Heat the frying pan and coat the surface of the nonstick pan with one drop of  oil.

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3.Pour the rice-flour mix about ½ cup on the hot pan and spread the mix on the pan till it takes a circular shape.

Patisapta -Bengali Dessert with rice flour

Patisapta -Bengali Dessert with rice flour

 

 

 

 

 

 

 

 

4.Put about 1 tablespoon of the coconut crust stuffing over the spread

patisapta:Bengali Dessert with rice flour

patisapta:Bengali Dessert with rice flour

 

 

 

 

 

5.Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan

and flip sides every 5-10 secs till it takes your desired color.

Makes 20 patisapta (it’s depend on the size of each pitha)

 

 

Nutritional Information:
20 Servings
Amount Per Serving
Calories 190.9
Total Fat 4.7 g
Saturated Fat 3.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 0.8 mg
Sodium 17.9 mg
Potassium 115.4 mg
Total Carbohydrate 33.3 g
Dietary Fiber 1.5 g
Sugars 17.2 g
Protein 2.9 g
Vitamin A 1.5 %
Vitamin B-12 2.3 %
Vitamin B-6 4.6 %
Vitamin C 1.3 %
Vitamin D 3.7 %
Vitamin E 0.9 %