Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.
Approx. 2 servings
- Broken wheat (Dalia) – 1 cup
- Grated Jaggery (Gur) – 3/4 cup
- Clarified butter (Ghee) – 1/4 cup
- Cashews, Almonds – 1/2 cup (coarsely chopped)
- Cardamom powder (Elaichi) – 1 tsp
- Golden raisins – 1 tbsp
- Milk – 1 cup
- Water – 2 cups
- Freshly grated coconut – 1/2 cup(optional
- Dry roast coarsely chopped cashews and almonds and keep aside.
- In a heavy bottom pan, roast Dalia with ghee on medium-low heat. Let it roast for 7-8 minutes or till it gives roasted aroma.
- In a sauce pan, add water and milk. Bring it to a boil.
- Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
- Add grated jaggery and grated coconut. Mix well.
- Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.
This is a quick and non-traditional recipe for Gajar halwa or Gajrela.
Approx. 6 servings
- Carrots – 2 lbs
- Condensed milk – 1/2 can
- Ghee (clarified butter) – 2 tbsp
- Cardamom powder (elaichi) – 1 tsp
- Almonds, pistachio, cashews – 1/2 cup chopped
- Lightly peel and grate carrots in food processor or with hand grater.
- Pressure cook the carrots for 5 minutes.
- In a heavy bottom pan, add the steamed carrots. Let the water dry out.
- Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
- Keep stirring. When it doesn’t stick to the pan anymore, it is done.
- Now add cardamom powder and nuts to it. Mix well.
Enjoy carrot pudding or gajar halwa for dessert anytime.
Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.
Approx. 24 Pinnis
- Whole wheat flour – 3 cups
- Powdered Sugar -2 cups
- Khoya (Mawa) – 1 cup grated [optional]
- Almonds – 1/2 cup coarsely chopped
- Cashews – 1/2 cup coarsely chopped
- Clarified butter(Ghee) – 2 cups
- Cardamom powder – 1 tsp
- Milk – 3 tsp
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.
Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.
Schezwan fried rice : For Approx. 4 servings
- Cooked rice – 2 cups
- Onion – 1/2 sliced
- Red bell pepper – 1/2 cut into strips
- Water chestnuts – 1/2 cup sliced
- Baby Corn – 1/2 cup cut in halves
- Fresh mushrooms – 1/2 cup sliced
- Fresh green beans – 1/2 cup cut in 2 inch pieces
- Cashew nuts – 1/4 cup halves
- Spring onions – 1/4 cup cut
- Schezwan Sauce – 1 tbsp
- Green chili vinegar – 1 tsp
- Salt as per taste
- Olive oil – 2 tbsp
- In a wok or big non-stick pan, heat olive oil on medium-hot flame.
- Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
- Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
- Cook for 3-4 minutes and schezwan fried rice is ready to be served.
Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.
Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.
- Semisweet chocolate chips – 2 cups (12 ounces)
- Heavy whipping cream – 1/2 cup
- Powdered sugar – 1 cup
- Butter – 2 tbsp
- Vanilla extract – 1/4 tsp
- Roasted chopped Almonds – 1/2 cup
- Melt chocolate over double boiler.
- Add cream and stir in sugar. Keep stirring until it becomes smooth.
- Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds. Mix well.
- Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
- Cut into desired shapes. Store between parchment paper to avoid sticking.
Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.
For Paneer pasanda : Approx. 6 servings
For sauce or gravy:
- Onion – 1 (pureed)
- Tomato puree – 1 cups
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Paneer – 2 tbsp grated
- Cashew nuts – 1/4 cup tbsp powdered
- Green chili – 1 tsp (finely chopped) [OPTIONAL]
- Heavy cream – 3/4 cup
- Olive oil – 1 tbsp
- Butter – 1 tbsp
- Sugar/Honey – 2 tsp
- Whole garam masala – 1 tbsp
- Cumin – 1 tsp
- Turmeric Powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Tandoori masala – 1/4 tsp
- Dry Fenugreek leaves(kasoori methi) – 2 tsp
- Salt as per taste
- Cut paneer in 1X1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
- Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
- Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
- Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
- Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
- Add paneer pieces to the gravy. Simmer for another 5 minutes.
- Add kasoori methi and mix well. Paneer pasanda is ready to be served.
Enjoy with fresh naan, paratha or steamed basmati rice.
For 1 banana nut loaf
- Whole wheat flour – 1.25 cups (You can substitute with All purpose flour for traditional recipe)
- Chopped walnuts – 1/4 cup
- Chopped pecans – 1/4 cup
- Ripe bananas – 3 mashed
- Unsalted butter – 1/2 cup melted
- Baking soda – 1 tsp
- Flax seeds powder – 2 tbsp (egg substitute)
- Vanilla extract – 1 tsp
- Brown sugar – 1 cup
- Brown sugar – 2 tbsp for sprinkling on the top
- Salt – 1/4 tsp
Nutritional Facts of flax seeds:
Flax seeds contain high levels of dietary fiber including lignans, an abundance of micronutrients and omega-3 fatty acids (table). Flax seeds may lower cholesterol levels, especially in women. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast and prostate cancers. A study done at Duke university suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content, and may have adverse effects due to its content of neurotoxic cyanogen glycosides and immunosuppressive cyclic nonapeptides.
- Pre heat oven to 350 degree F.
- Grease a non stick loaf pan with some butter. Keep aside.
- Prepare flax paste, i.e. 2 tbsp flax seed flour + 6 tbsp water, mix well.[Flax seed flour works as egg substitute]
- In a large bowl, sift flour and baking soda.
- Now add, chopped walnuts, pecans, mashed bananas, butter, Flax seed powder dissolved in water, brown sugar, vanilla extract and salt. Mix well.
- Transfer the batter to the pre greased loaf pan.
- Sprinkle 2 tbsp brown sugar on the top. It gives beautiful brown color and crunch to the bread.
- Put the pan in the oven for 45 minutes or an hour. Insert a skewer in the middle, if it comes out clean, banana nut bread is done.
- Take it out of the oven, cool it completely and then slice it.
Serve banana nut bread slice with vanilla ice-cream or a cup of coffee.