Chocolate Cake (Low fat vegan)

Ingredients;
1 Cup All purpose flour ( Maida)
1/4 Cup Packed Brown Sugar
1/3 Cup Apple Puree
1 1/2 tbsp Canola oil
1/3 tsp Baking Soda
2tbsp Cocoa powder
1/4 Cup Crushed Walnut
Pinch of Salt
Water as needed

Method:
Preheat the oven at 350'F/180'C.

Wash and peel the skin of an apple, cut into small pieces and blend it until creamy.

Sieve the baking soda, flour and cocoa powder.

Mix all the ingredients with a blender or by hand properly.

Add water little by little, bring it to pouring consistency.

Add chopped walnuts and mix well.

Grease the baking tin and pour the mixture.

Bake for 25-30 min or until inserted toothpick comes out clean.

Put the baked cake on cooling rack, cut into desired pieces.

Variation:
Sugar can be reduced with honey.

Butter Murukku

Ingredients:

2 cup Rice flour 

1/2 cup Urad flour 
2 tbsp Butter (melted)

1/4 tsp Asafoetida

2 tsp red chilli powder

1 tsp cumin seed

1 1/2 tsp White sesame seeds

1tsp Carom Seeds ( crushed)

1tsp Black Pepper (powdered)
Salt to taste

Method;

1. Dry roast the rice flour and urad flour separately  for 2 minutes each. Make sure both the flours are  just warm and not burnt.
2. Add All ingredients and butter, mix thoroughly.
3. Sprinkle water and make a medium to stiff dough.
4. Greece chakli maker
5. Now take a small amount of dough and put it in the maker and close the maker.
6. Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized  spirals.
7. Now heat oil in a pan when its hot enough to deep fry it add the murukku one by one( just lift the murukku gently from the foil by using your hand and slowly drop it in the oil or you can just put it in a wide spatula and drop it in the oil).
8. Fry murukku until become crisp and store them in airtight container once cool down.

Murukku (Chakli)

 Ingredients
2 cup Rice flour 1/2 cup Urad flour 
4-5 tbsp hot oil

1/4 tsp Asafoetida

1 1/2 tsp White sesame seeds

1tsp Carom Seeds ( crushed)

1tsp Black Pepper (powdered)
Salt to taste

Method;

1. Dry roast the rice flour and urad flour separately  for 2 minutes each. Make sure both the flours are  just warm and not burnt.
2. Add All ingredients and hot oil, mix thoroughly.
3. Sprinkle water and make a medium to stiff dough.
4. Greece chakli maker
5. Now take a small amount of dough and put it in the maker and close the maker.
6. Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized  spirals.
7. Now heat oil in a pan when its hot enough to deep fry it add the murukku one by one( just lift the murukku gently from the foil by using your hand and slowly drop it in the oil or you can just put it in a wide spatula and drop it in the oil).
8. Fry murukku until become crisp and store them in airtight container once cool down.
   
   

Green Aloo Tikki

Ingredients:
1/2 kg Potato
1 bunch Spinach
3-4 tbsp Corn flour
3/4 cup Fresh or frozen Peas
1/2 cup Corander leaves
Green Chillie paste to taste
1tbsp Ginger- Garlic paste
1 tsp Cumin powder
Salt to taste
Oil to apply
Bread crumbs to apply (optional)

Method:
Boil potatoes until become soft,  drain out water after remove from fire.

Peel the skin and smash the potatoes  when they are still hot.

Blend peas coarsely and keep it aside.

Blanch the spinach, chop the leaves finely

Add ginger-garlic paste, cumin powder, green chillie paste, spinach, peas, corn flour chopped coriander leaves and  salt together, mix well.

Apply oil to hand, take a ball of mixture to make flat tikkies on your palm.

Roll them in bread crumbs (optional). At this point, you can deep freeze the tikkies, use whenever you feel like eating.

Shallow fry tikkies until golden color.

Serve hot with chutney or sauce.

Karachikai (Gilaganchi)

ingredients:

For Filling:
1 cup Semolina (Rava)
1/2 cup Grated Copra (Dry coconut)
1/2 cup powder Sugar
1/2 tsp Ilaichi powder
Few chopped dry fruits of your choice

For Dough:
3 cup Maida or plain flour
4 tbsp Ghee or hot oil
Salt to taste
Oil to fry
Curry puff mould

Method:
Mix maida oil and salt properly until oil incorporate with maida.

sprinkle water to make a stiff douh.

Rest the dough for 30 min.

Roast semolina in one spoon of oil until golden brown.

Dry roast copra lightly and fry dry fruits.

Mix all well and keep aside.

Take a small portion of dough, roll thin round sheet and put it on mould.
( can be done without  mould)

Put spoon or two of filling mixture in the centre and seal the edge.

Fry them in medium heat of oil until become crisp.

Store them in airtight container for many days.

Bean Burger (uncooked)

:

Ingredients:
1/2 cup Whole Moong
1/2 cup Black eyed Bean
1/4 cup Kidney Beans
1/4 cup Black chick pea
 2 big finely chopped Onion
Green Chill paste or finely chopped to taste
1/2 tsp Garlic paste (each)
Crushed Dry Red chilli to taste
2-3 Slice Fresh Bread Crumbs
Dry Bread crumbs
Few crushed Walnuts
1 tbsp Flaxseed powder (Soaked in 3 sp warm water)
Salt to taste
Olive oil to shallow fry

Method;

Soak all beans overnight (You can change the quantity of beans according to your preference).

Next day, boil them with little water or pressure cook.

Once cooked, drain excess water and let cool down and smash with potato smasher or using chopper.
(do not make into paste)

Add other ingredients like onion, garlic- green chilli paste, soaked flax seed powder, walnuts, red chillie fresh bread crumbs and salt.

Bread crumbs will absorb excess water in the mixture.

Mix all well, break off small balls and flatten them in round shape.

Dip  patties in dry bread crumbs let crumbs coat them properly.
(At this stage you can store them in freezer for many days).

Shallow fry and serve with fresh vegetables or use as burger patties

Stuffed Oats Paratha

 Ingredients:

For Dough:
Atta or Whole Wheat Flour 2 Cups

Salt 1/4 tsp

Oil 1/2 tsp

Method;

Add all three ingredients together and put water as required, knead a soft dough. ( like a chapati dough)

Rest the dough for 15min.

For Stuffing:
1/2 Cup Quick cook Oats
1/2 Cup Coriander leaves
2 Finely chopped Onion
Few chopped Curry Leaves
1 Tsp Ginger Paste
Green chillie paste to taste
1tsp Coriander powder
1tsp Cumin powder
1/2 tsp Dry mango powder or lemon juice
1 tsp oil
Salt to taste

Method:

Dry roast the oats until slight brown.

Add all other ingredients and 1 tsp oil to it.

Sprinkle water to make dough. Add little more water as oats absorb more water.

Set aside for 5-6 min.

Take one portion of dough and 3/4 potion of stuffing.

Press the dough with hand making edges thinner than the centre, put the stuffing and close from all sides.

Roll the dough with rolling pin evenly, approx make 2mm thickness.

Put it on hot gridle, when it is half cooked apply butter or ghee on both side and cook.

Serve hot with Pickle and Raita.

Note:
Super healthy Stuffed Oats Paratha is suitable for lunch box also.

Homemade Pani Puri

Ingredients: 

For Puri;
1 Cup Semolina or Fine Sooji
2 Tbsp Maida or Plain flour
Maida for dusting
Oil to fry
Salt to taste

Method:
Add salt and plain flour to semolina.

Sprinkle water and kneed medium  hard dough.

Rest the dough for 30min.

Divide the dough into small pieces and roll into thin sheet.

Take a round biscuit cutter or  lid with sharp edge cut into small puris.

Fry them in medium high heat until become crisp. drain the execs oil on paper towel.

Store them in airtight container for many days.

Tip; If puris become slightly soft keep them in preheated oven for 5-6 min or until become crisp.

For Pani:

Add mint chutney, pani puri masala, chat masala, little mango powder, black salt, salt and lemon juice (according to your taste) in a large bowl.

Add cold water to it and make watery consistency.

For Sweet chutney:
Blend pitted dates and jagari or brown sugar into fine paste.

Soak tamarind pulp in hot water, extract the thick juice.

Boil both the paste together on medium heat.

Add a cumin powder, red chili powder and salt to it, boil for few more min.

When it becomes thick paste, remove from the fire and let it cool down completely.

Store in the fridge for future use.


Serving Method:
Serve puris filled with boiled potatoes, beans seasoned with cumin powder, salt and chillie powder, chopped onion and coriander (cilantro). And finally fill with pani and sweet chutney.

Methi Puri

Ingredients;
2 Cup Fresh Methi leaves (Fenugreek leaves)
1/4 Cup Coriander leaves (cilantro)
2 Cup Atta or Whole Wheat flour
1tsp Cumin powder
1tsp Ginger paste
1tbsp Green chillie paste
Black pepper powder to taste
 Salt to taste
Oil to Fry

Method:
Wash methi and coriander leaves and chop them finely.
Add atta and other ingredients and mix well.
Sprinkle water and make a hard dough (poori dough)
Rest the dough for 15 min.
Divide the dough into small pieces and roll into disk shape.
Fry them in hot oil and serve as an evening snack.

Tea Time Papdi

Ingredients:

2 Cup Maida or Plain flour

1/4 Cup Channa flour or Chikpea  flour

1 tsp Cumin seeds

Black pepper powder to taste 

Salt to taste

(White chillie powder can be used in place of black pepper powder)
Oil to fry

Method:
Mix plain flour, chikpea flour and other ingredients well.
Add two tbs of hot oil to the mixture.
Sprinkle water and make a medium hard dough.
Divide the dough into small balls, roll them into thin sheet.
Cut into diamond shape (or any shape of your choice) with knife or zigzag cutter.
Fry the pieces in hot oil until they become crisp.
Once cool down store them into airtight container, stay for 15-20 days.
Serve with tea or coffee.

Note: Papdi can be used for light various chats like tomato chat, papdi chat, sev puri etc.

Palak Paratha

Ingredients:

2 Cups Spinach or Palak

2 Cup Atta or whole wheat flour

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Cumin powder

3-4 Green Chillies

Salt to taste

Method:

Wash spinach and boil  until become tender.

Once cool down blend into fine paste along with green chillies.

Add the paste to atta with other ingredients, kneed well and sprinkle water if necessary.

Rest the dough for 15-20min.

Roll like chapati, apply ghee or oil and roast both sides on hot griddle.

Serve hot with butter and pickle of your choice.