Tag: Easy Recipes

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Air Fried Chilli Garlic Potato Bites- Guilt Free Snacking

Summer holidays have begun. Kids are at home. As much as it is exciting with all the play dates, pool parties but sometimes let’s admit it, it gets exhausting too, thinking about snacking options for everyone.

Potato-based snacks are very common and are prepared for various purposes. The market is flooded with fusion snacks made from potatoes. We all love those bite sized frozen snacks because they are quick to prepare and are absolutely delicious. But I have major concerns when it comes to frozen foods.

  • First of all is the high sodium content. Sodium is widely used as a preservative. I literally get enfolded with guilt if I serve my child packaged food with high sodium. Too much sodium in a child’s diet increases the likelihood of osteoporosis. It can cause calcium to be lost from bones resulting in weak bones.
  • The ingredients that are used in packaged frozen food are not the same as those in freshly cooked meals. It contains hydrogenated palm oil that has harmful trans-fat.
  • Preservatives like starch, corn syrup which is made up of glucose are added to these foods to add taste and texture. This increases the risk of diabetes and are noted as carcinogenic substances.
  • The high fat and sodium content can also increase the risk of heart diseases, BP and high cholesterol levels.

There is no one who doesn’t enjoy convenience. Tossing a packaged frozen food once in while in your shopping cart is not a problem. However, when this convenience becomes a habit, it comes with a huge risk of health problems.

So, lets make fresh and delicious chilli garlic potato bites which I am sure you and your family will enjoy. They are air-fried, so there goes the guilt of deep frying too.

Recipe

Prep time: 10 minutes Cook time: 20 minutes 
Serving: 20 bites

Ingredients

  • 4 large Potatoes, boiled and mashed
  • 2 tbsps Rice flour
  • 3 slices of Bread (I used whole wheat)
  • 1 tbsp minced garlic
  • 1 tsp Red Chilli Flakes
  • 1/2 Mozzarella Cheese (optional but recommended)
  • Salt and Pepper to taste

Instructions

  • Take boiled and mashed potatoes in a large bowl or a plate. Break the bread slices into tiny pieces and add to potatoes. Add all the ingredients mentioned above.
  • Squeeze and mix everything well to form a soft dough. If the dough feels sticky, add more rice flour or bread slice. It will help to absorb the moisture. Check for seasoning.
  • Now, shape it the way you like it. I shaped some in cylindrical shape but eventually got tired. The easiest is a round shape. So, if you plan to make a lot of these, I recommend a round shape.
  • Preheat the air fryer for 5 minutes at 360 F or 180 C. Brush the basket with little oil and gently add the potato balls. Do not crowd the basket. Do few batches of a single layer. Brush a little oil over the top of each ball. Cook for 4 minutes, shake the basket. Spray or brush it again with some oil. Cook for 2-3 minutes more until golden brown.
  • Serve with ketchup, chutney or ranch dipping sauce.

Variations

  1. A great variation to this is adding ranch seasoning packet to the potatoes because ranch seasoned potatoes are to die for.
  2. You can make them cheesy by adding a block of mozzarella or cheddar cheese in the center.
  3. To make it more crispy, you can dip these balls in corn flour slurry and then coat them with more bread crumbs.
  4. You can make this recipe gluten free by using gluten free bread slices.

Enjoy! Happy Holidays! 🙂

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Braided Coconut and Banana Bread- Bread making made easy

This Braided Bread Recipe will help you make beautiful bread with golden brown crust and soft, moist and delicious crumb. The flavor of this bread is mildly sweet. The sweetness comes from banana and coconut milk. 

Even if you’ve never made homemade bread or worked with yeast before, this homemade bread is for you. It’s the perfect beginner recipe. This recipe makes one loaf, no bread machine and no mixer required!

There’s something so warm and comforting about homemade freshly baked breads. If you haven’t tried bread baking before, I insist that you do. It becomes a culinary experience that is worth the effort! Freshly baked bread, made with pure ingredients, straight out of the oven is one of life’s greatest pleasures. There is something special about kneading the bread with your own hands and watching in anticipation as the dough rises into a perfectly baked loaf.

I baked this bread for the first time in 2021 after taking a month long break from social media. The time was highly stressful for me so I didn’t feel like making anything out of the routine. This was the time when both my parents had Covid and I was extremely worried. It was when they completed their 14 days of quarantine and were absolutely fine then, I immediately got the urge to bake something nice, comforting and something that gives me absolute joy.

So now, without further delay, let’s jump to the recipe.

Prep time: 3 hoursYields: 1 9-inch loaf
Cook time: 25 minutes 

Ingredients

  • 350 grams Wheat Flour (I used 200 grams Wholewheat and 150 grams All purpose flour)
  • 2 tbsps Castor Sugar/Honey
  • 1 tsp Salt
  • 2 tbsps Milk powder (optional)
  • 2 small or approx 150 grams overripe Bananas, fork mashed or blended 
  • 1/2 tbsp Instant yeast
  • 40 grams Unsalted butter (softened)
  • 1 large egg, lightly beaten
  • 70 ml Warm Coconut milk (depends on the flour. Some brands of flour need extra liquid)
  • 2 tbsps Shredded coconut 
  • 2 tsps Vanilla extract
  • Dark Chocolate Chunks (optional): as much as you like

For egg wash

  • 1 small egg
  • 1 tsp cream

Method:

  • In a bowl mix yeast and sugar/honey. Add half warm coconut milk. Cover and let it sit for 10 minutes or till it gets foamy. I like to do this step even if the yeast is instant, just to be sure that the yeast is still active. Make sure the coconut milk is warm and not hot.
  • In another large mixing bowl, add flour, salt, egg, milk powder, banana & vanilla extract.
  • Once the yeast is foamy, add it to the flour. Bring it all together with a silicon spatula or wooden spatula. Gradually add rest of the coconut milk and bring everything together. The dough will be sticky at this point.
  • Dust some flour if required (otherwise avoid) and knead the dough well for 10-15 minutes. Keep adding butter in batches while kneading the dough. The temptation to add more flour will be quite strong at this step but you must resist adding more flour. Keep working with the dough. It will come together and eventually will not be sticky. Be patient!
  • Once done kneading, grease the dough and bowl with some butter. This will prevent the dough from drying out while proofing. Cover and allow it to rise for 1.30 to 2 hours or till it the dough doubles in size. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • After the first proof, punch the dough down. Add & mix chocolate chunks. Knead for 1 or 2 more minutes. Divide the dough into 3 equal parts.
  • Roll each piece into a long rope of about 13 to 15 inches. Place the 3 ropes parallel to one another.
  • Pinch the top of the ends together. Braid the dough loosely tucking all the edges under the braid.
  • Lift the bread gently and place it on a well greased 9×5 rectangular loaf pan. 
  • Cover and allow it to proof for another hour. Once ready to bake, prepare the egg wash. Just stir together the egg and the cream. Brush the egg wash over the dough. Refer notes.
  • Add shredded coconut on top. This is optional but toasted coconut tastes great and adds to the nuttiness.
  • Heat the oven 10 minutes prior to baking at 180C. Bake for 25 minutes or till the top has browned. 
  • Let the bread cool on the baking pan for 5-10 minutes. Remove to a wire baking rack to cool to room temperature.

Notes:

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse and your bread will be dense.
  • You can bake this bread with All purpose flour alone but I do not recommend baking it with just whole wheat flour. The bread will come out very dense.
  • You can also refrigerate the dough after first proofing for 12 to 18 hours. It will slowly proof in the refrigerator. This will intensify the flavors further.
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Healthy Iron Rich Pancake- Kid Friendly Recipe

Kids have limited appetite. Give your child the best nutrition in that little food that they eat. The biggest struggle for vegetarians or vegans is to fulfill their child’s iron needs. While balanced diet here is the key but we all know how balanced it gets with the children especially the ones who are picky eaters.

So, I am going to share with you a simple recipe which has a great balance of protein and iron.

We all make BESAN CHEELAS at home. Sharing with you a simple way wherein you can make the best out that one Cheela that your child eats. 😊 And trust me it comes out delicious and packed with flavours. Also, this makes a great lunch box recipe too.

This recipe requires no elaborate preparations, so don’t need to plan ahead either. Just stir together the ingredients to make a batter, pour it on a hot griddle & cook up a delicious healthy meal.

What is Cheela?

Cheela is a sweet or savory Indian Pancakes made using lentils, cereal or grain flour. They are often made without any leavening agents, so they are considered to be healthy.

What is Besan?

Besan is a Hindi word which means “gram flour”. It is a pulse flour made using channa dal or chickpea flour. So besan cheela is gram flour pancakes. These pancakes are Gluten Free, vegan and nutritious. Gram flour is a fabulous source of protein, iron, magnesium, potassium, vitamin B6. Just 100 grams of gram flour can give you 22 grams of easy to digest natural protein. You can make these pancakes with basic ingredients as well but when you add green leafy vegetables to it, it not only enhances the taste but also makes it wholesome and an amazing source of iron for your kids.

Also the vegetables I have added are all homegrown. If you don’t have enough space, grow them in small pots. It’s no rocket science. Just get a few pots or grow bags, potting soil and seeds from any nursery near your house. Engage your children while planting it. The satisfaction of eating your homegrown organic vegetables is unmatchable. Try it!

Ingredients

Prep time: 5 minsServing: makes 3 Pancakes
Cook time: 5 mins
  • Besan/Chickpea flour: 1/2 cup
  • Sattu/Roasted Gram flour: 1/4th cup
  • Semolina/Suji: 1/4th cup
  • Cumin seeds/Jeera:  1/8th tsp
  • Bishop seeds/Ajwain: 1/8th tsp
  • Garam Masala: 1/4th tsp
  • Roasted Cumin powder: 1/4th tsp
  • Turmeric: 1/4th tsp
  • Salt & Black pepper to taste
  • Chat Masala to taste (optional)
  • Coriander powder: 1/2 tsp
  • Water as required 
  • Chopped Methi (Fenugreek), Spinach, Radish leaves, Mint leaves, Curry leaves & Coriander leaves: 1 cup
  • Onion: 2 tbsp, finely chopped
  • Ginger: 2” long, grated
  • Ghee or Oil as required 

Method

1 Take Besan/Chickpeas flour, Sattu or Roasted Gram flour (great source of protein) and Semolina/Suji (for crispiness) in a bowl.

2. To this add turmeric, cumin seeds, ajwain/bishop seeds, garam masala, roasted cumin powder, black pepper, salt, chaat masala and coriander powder. Mix it well. Add enough water to make a thin but not a runny batter. Start with 1/4th cup water and the gradually add more as required. Continue whisking until the batter has a smooth, flowing consistency. There shouldn’t be any lumps, so make sure to break those up while mixing the batter.

Tip: Use a wire whisk to whisk the batter. This will ensure that your batter is lump free.

3. Now add chopped methi (fenugreek) leaves, spinach leaves, onion, grated ginger (fabulous food for digestion), curry leaves, coriander & mint leaves. Use the leaves that are in season. All the green leaves are a great source of iron and this is one of the best ways to incorporate this in your child’s and your diet.

4. Keep the batter aside for 10 minutes. Heat a cast iron tawa on a medium to low heat. I have made it on normal tawa in which we make rotis but if you can’t make it on tawa then you can use a non stick pan as well.

5. Brush the tawa with desi ghee or oil. Add generously to avoid dry cheelas because besan tends to soak ghee/oil. Take a ladle or ¼ to ⅓ of a measuring cup full of the batter and pour on the pan. Spread the batter evenly with the back of your ladle to make thin cheelas.

6. Then continue to cook the chilla on a low to medium-low heat until the top begins to set. You can drizzle some more oil or ghee along the edges for a crispy cheela.

7. You can flip the chilla once or twice for even cooking.
Once the base gets golden brown, it’s time to flip the cheela. Cook the other sides till you see golden spots on cheela. You can flip the cheela once or twice for even cooking.

8. Finally, fold it and then serve it mint chutney, homemade ketchup or the way your child likes it.

Enjoy!! 😊

Notes:

  • If some of the spices mentioned above are not available, feel free to skip them.
  • Incase you don’t find sattu or roasted gram flour, feel free to skip it and add more besan or chickpea flour. However, sattu is a great source of protein and iron, so it’ll be great if you can get your hands on it.
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Quick Strawberry and Apple Preserve- Healthy Kid Friendly Recipe

I love making fuss free healthy recipes for my little one. Strawberries have literally become synonymous to preserves and jams. With only a few ingredients, you can whip up homemade strawberry preserves in no time and it’ll keep so well in the fridge for weeks to come!

This delightful homemade preserve is one of my son’s favourite and it is super easy to make. He enjoys it with almost anything – pancake, on a toast, parantha. It takes only 5 ingredients and tastes so much better than the store bought ones which are laden with sugar, artificial colours and preservatives.

This preserve is made in smaller batch without the use of pectin. But this recipe can be doubled or tripled to make a larger batch of preserve. If you want the preserves to last longer than three weeks in the refrigerator, you’ll need to process the jars in a hot water canning bath.

Do make this strawberry preserve when berries are in season and I am sure you will love it.
It tastes delicious. It’s healthy and its is ready in flat 20 minutes. 

This preserve does not contain any processed sugar. It is not sickly sweet. This is something your child and your family can enjoy guilt free. I have added chia seeds to it for more nutrition and also it improves the texture of the preserve.

Ingredients

Prep time: 5 minsServing: makes 2 ounces
Cook time: 15 mins
  • 100 gms Strawberries
  • 1/2 cup Apple
  • 30 gms jaggery powder or unprocessed coconut sugar
  • 1.5 tbsps Chia seeds
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract (optional but recommended)
  • 1/4th cup Water

Method

  1. Chop strawberries and apple finely. Add them in a pan. Keep the flame low. Cook for a minute. Now add coconut sugar or jaggery powder. 
  2. Stir till sugar melts. It should take a minute or two.
  3. Now add water. Cook till apple becomes mushy and the preserve thickens. It will roughly take 9-10 minutes. 
  4. Once it thickens, add lemon juice, vanilla extract and chia seeds. 
  5. Cook for a minute and Voila!!! It’s done 🙂

Notes:

  • You can skip apple here and add 1/2 cup more of strawberries or other berries of your choice.
  • Do not skip lemon juice. Lemon juice is required to set the preserve. The acid in it neutralizes the PH level of the mixture. 
  • Store in an airtight glass jar. Refrigerate for longer shelf life. Use within 3-4 weeks
  • Use a dash of cinnamon for a warm touch.

Enjoy good health! 🙂

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5 Apple Cider Vinegar Dressing Recipes for Expectant Mothers

Navigating through the myriad of dietary choices during pregnancy can be overwhelming. It’s essential to find foods that are not only safe and nutritious but also delightful to the palate. One often overlooked aspect of a healthy pregnancy diet is the choice of salad dressings. Store-bought dressings can be laden with preservatives and unwanted additives, but homemade dressings, especially those made with apple cider vinegar (ACV), can be both delicious and beneficial. Here are five ACV dressing recipes designed with pregnant ladies in mind, offering a balance of safety, nutrition, and tantalizing flavors.

1. Classic Apple Cider Vinaigrette

  • Ingredients:
    • 1/4 cup pasteurized apple cider vinegar
    • 3/4 cup extra virgin olive oil
    • 1 teaspoon Dijon mustard
    • 1 tablespoon honey
    • Salt and freshly ground black pepper, to taste
  • Preparation: In a small bowl, whisk together the apple cider vinegar, mustard, and honey. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. This vinaigrette strikes a perfect balance between tangy and sweet, making it a versatile choice.
  • Pairing: This classic dressing pairs wonderfully with a mixed green salad, adding a bright note to the fresh leaves. It can also be used as a delightful marinade for grilled vegetables, infusing them with a subtle tang.

2. Creamy Avocado ACV Dressing

  • Ingredients:
    • 1 ripe avocado
    • 1 clove garlic, minced
    • Juice of 1 lime
    • A handful of fresh cilantro
    • 2 tablespoons olive oil
    • 1 tablespoon pasteurized apple cider vinegar
    • 1 teaspoon honey
    • Salt and pepper, to taste
  • Preparation: In a blender, combine all the ingredients and blend until smooth. If the dressing is too thick, add a little water to reach your desired consistency. This dressing brings a creamy, luxurious texture without the use of dairy.
  • Pairing: It’s perfect for drizzling over a taco salad, adding a creamy zest without overwhelming the other flavors. It also serves as an excellent dip for fresh vegetable sticks, offering a healthier alternative to store-bought dips.

3. Herb-Infused ACV Dressing

  • Ingredients:
    • 3 tablespoons pasteurized apple cider vinegar
    • 5 tablespoons olive oil
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon fresh thyme leaves
    • 1 clove garlic, minced
    • 1 teaspoon honey
    • Salt and freshly ground black pepper, to taste
  • Preparation: Whisk together the apple cider vinegar, olive oil, honey, and minced garlic. Stir in the chopped herbs and season with salt and pepper. The fresh herbs not only add vibrant flavor but also offer nutritional benefits.
  • Pairing: This herb-infused dressing is delightful on a quinoa salad, where it complements the nuttiness of the grains. It also enhances a simple cucumber and tomato salad, adding depth and freshness.

4. Honey Mustard ACV Dressing

  • Ingredients:
    • 2 tablespoons pasteurized apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 4 tablespoons olive oil
    • Juice of 1/2 a lemon
    • Freshly ground black pepper, to taste
  • Preparation: In a bowl, combine the apple cider vinegar, mustard, and honey. While whisking, slowly add the olive oil and lemon juice to create a smooth, emulsified dressing. Season with black pepper. This dressing offers a perfect blend of sweet, tangy, and sharp flavors.
  • Pairing: It’s excellent with a spinach and strawberry salad, where the dressing’s acidity beautifully balances the sweetness of the strawberries. It’s also great drizzled over roasted root vegetables, giving them a delightful zing.

5. Ginger-Sesame ACV Dressing

  • Ingredients:
    • 3 tablespoons pasteurized apple cider vinegar
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon sesame oil
    • 1 teaspoon soy sauce
    • 1 teaspoon honey
    • A sprinkle of sesame seeds
  • Preparation: Whisk together the apple cider vinegar, grated ginger, sesame oil, soy sauce, and honey. Finish by stirring in the sesame seeds. This Asian-inspired dressing is both flavorful and aromatic, with a subtle kick from the fresh ginger.
  • Pairing: It pairs exceptionally well with an Asian-style slaw or a noodle salad, adding a burst of flavor that complements the crunchy vegetables and smooth noodles.

Conclusion

These apple cider vinegar dressing recipes are designed to bring joy and health to your pregnancy diet. They are easy to prepare and can be customized to your taste preferences. Each recipe focuses on using pasteurized apple cider vinegar to ensure safety during pregnancy, combined with ingredients that boost flavor and nutritional value. Enjoy these dressings on your favorite salads or as creative additions to other dishes, and relish the blend of flavors they bring to your pregnancy meals. Remember, a healthy diet is a cornerstone of a healthy pregnancy, and these dressings are a step in the right direction!

10 FAQs for Apple Cider Vinegar Dressings During Pregnancy

  1. Is apple cider vinegar safe during pregnancy?
    • Yes, when pasteurized, apple cider vinegar is safe during pregnancy. It should be used in moderation and preferably diluted in dressings.
  2. Can apple cider vinegar help with pregnancy-related digestion issues?
    • Some women find that apple cider vinegar can aid digestion. However, its high acidity may not suit everyone, especially those with acid reflux.
  3. How do I make a pregnancy-safe apple cider vinegar dressing?
    • Combine pasteurized apple cider vinegar with a healthy oil like olive oil, add a natural sweetener for balance, and incorporate herbs for flavor. Avoid raw eggs or unpasteurized ingredients.
  4. What are the best salads to pair with apple cider vinegar dressings during pregnancy?
    • Light green salads, grain-based salads, and fruit salads work well. The dressing’s acidity complements a variety of ingredients.
  5. Can I use store-bought apple cider vinegar for homemade dressings?
    • Yes, as long as it’s pasteurized. Always check the label before purchasing.
  6. How long can homemade apple cider vinegar dressings be stored?
    • They can typically be stored in the refrigerator in an airtight container for up to a week.
  7. Are these dressings safe for everyone in the family?
    • Yes, these dressings are nutritious and safe for all, making them perfect for shared family meals.
  8. Can I create a creamy apple cider vinegar dressing?
    • Absolutely! Blend in ingredients like Greek yogurt or avocado to achieve a creamy texture.
  9. What if I find the taste of apple cider vinegar too strong?
    • You can reduce the vinegar quantity or balance it with more sweetener or oil to suit your taste preferences.
  10. Are there any ingredients I should avoid adding to these dressings during pregnancy?
  • Avoid raw or unpasteurized ingredients, and be cautious with ingredients that might cause allergies or are not recommended during pregnancy.

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pregnancy nutrition, apple cider vinegar, healthy salads, homemade dressings, maternity diet, easy recipes, nutritious meals, DIY salad dressings, pregnancy health, family-friendly meals