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Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.

Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.

As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.

A video link to this recipe – https://youtu.be/gEZcQCkNpg4

INGREDIENTS:

  1. 2 Cups Cranberries
  2. 1 Cup Sugar
  3. 1 Cup Water
  4. 1 Teaspoon Fennel Seeds
  5. 1 Teaspoon Cornflour

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Boil 1 Cup water and add in Fennel seeds to infuse its flavours
  • Add Sugar and let it dissolve
  • Add in the Cranberries , cover and let it cook for 5 minutes
  • Stir in between  and cook covered until the cranberries are mushy
  • Mash up the berries until a pulp like consistency is formed
  • Pour in cornflour mixed in 1/4 th cup water and  keep stirring
  • Cook until a thick consistency is achieved.
  • Pour  it in canning jars and close lid
  • Once cool refrigerate it.
  • Stays well in refrigerator for over a month.

Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta.

INGREDIENTS:

  1. 1 Cup Pearl Couscous
  2. 1/2 Cucumber
  3. 1 Tomato
  4. 1/2 Cup fresh Coriander
  5. 1/2 Lemon Juice
  6. 4-5 Garlic pods
  7. Black pepper to taste
  8. Salt to taste
  9. 1 Tablespoon Oil

HOW TO PREPARE:

  • Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork.
  • Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour.
  • Throw in the couscous, salt and pepper and give everything a good mix
  • Take it off the flame and sprinkle lemon juice, mix well
  • Add in chopped cucumber, chopped tomatoes and fresh chopped coriander .
  • Spin well in a salad mixing bowl. Voila its ready to eat!
  • Enjoy with any meal or as a meal in itself.

 

 

This soft and spongy, little piece of art is a beauty on plate, with swirly swirls or waves of chocolate cake with the banana cake and added rich texture of  walnuts.  Well if you are craving for banana cake  and chocolate cake  both, then this delicious Banana Walnut Marble cake is the answer.

Bake this beauty to perfection with sugarfree granules or zero calorie sugar or artificial sweetener and enjoy a less calorie version of  the super moist Banana Walnut Marble cake.  Try making your own design or swirls, its pretty much fun thing to do with kids and family. When your cake turns out to be the centrepiece of the table, you are the one who is most proud.  Happy Baking!

INGREDIENTS:

  1. 1 2/3 Cups All Purpose Flour
  2. 1/3 Cup All Purpose Flour for dusting Walnuts
  3. 4 Teaspoon Cocoa Powder
  4. 1 Cup Sugar / Artifical Sweetner
  5. 1 Cup Vegetable Oil
  6. 2 Eggs
  7. 2 Ripe Bananas
  8. 1 Teaspoon Vanilla Essence
  9. 1/2 Cup Milk
  10. 1 Teaspoon Baking Powder
  11. Pinch of Salt
  12. 1/2 Cup Walnuts

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:

  • Chop Walnuts and dust it with the flour and keep aside
  • Mash the bananas and keep aside
  • In a Bowl, blend sugar, eggs and oil till light and  fluffy.
  • Add in mashed bananas, vanilla essence and mix well
  • Add in flour, baking powder, salt and milk, mix well
  • Ensure there are no lumps, should be thick batter consistency
  • Divide the mixture into two parts
  • Add Cocoa powder to one part and mix well till the batter is dark and chocolaty
  • Fold in walnuts equally in both divided mixture parts
  • Pour little of the light coloured mixture in a greased pan
  • Next pour in little of the dark mixture on the light coloured mixture
  • Keep alternating until all batter is in the greased pan
  • Make swirls or diagonal lines to create a beautiful design with a knife
  • Bake for 40 minutes or until the cake leaves the pan sides at 190 degrees centigrade.

 

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 449.6 Calories from Fat 306
% Daily Value*
Total Fat 34.0g 52%
Saturated Fat 3.0g 15%
Trans Fat 29.1g
Cholesterol 47.8mg 16%
Sodium 114.3mg 5%
Total Carbohydrate 35.2g 12%
Dietary Fiber 2.9g 12%
Sugars 5.2g
Protein 6.9g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food.  Seeds being the superfood, add crunch and a nutty texture to the whole salad.

This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre.

INGREDIENTS:

  1. 1 Cup Napa Cabbage
  2. 2 Cup Iceburg Lettuce
  3. 1 Cup Red Cabbage
  4. 1 Cucumber
  5. 2 Tomatoes
  6. 1 Avacado
  7. 1/4 Cup Walnuts
  8. 1 Tablespoon Sesame seeds
  9. 1 Tablespoon Pumpkin Seeds
  10. Fresh chopped coriander
  11. Salt to taste
  12. Black Pepper to taste
  13. 1 Tablespoon Balsamic Vinegar

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce
  • Add Shredded red cabbage and freshly chopped coriander
  • Add diced tomatoes , avacados and cucumber, mix well
  • Throw in Sesame seeds, Pumpkin seeds, and chopped Walnuts
  • Sprinkle Salt and Black pepper
  • Pour in Balsamic vinegar and mix all ingredients well.
  • Serve chilled or at room temperature.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 182.3 Calories from Fat 128.7
% Daily Value*
Total Fat 14.3g 22%
Saturated Fat 1.8g 9%
Trans Fat 11.7g
Cholesterol 0.0mg 0%
Sodium 78.0mg 3%
Total Carbohydrate 12.8g 4%
Dietary Fiber 6.0g 24%
Sugars 2.5g
Protein 4.4g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends.

INGREDIENTS:

  1. 2 Cups Whole Wheat Flour
  2. 1 Cup Curd
  3. 1 Cup Fresh Cream
  4. 1.25 Cup Granulated Sugar
  5. 1 Teaspoon Baking Powder
  6. 1/2 Teaspoon Baking Soda
  7. 3 Tablespoon Warm Milk
  8. 1 Tablespoon Fennel Seeds
  9. 1 Teaspoon Cardamom Powder
  10. 4-5 Drops of Cardamom Essence

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Prepare the greased tray and keep it aside
  • Pre heat the oven at 180 degrees
  • In a Bowl take cream and sugar and beat it well till frothy
  • Add in the Curd and Cardamom essence, and beat till sugar dissolves
  • Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed
  • Add rest of the Atta, Baking Powder and Baking Soda
  • Fold the mixture till it becomes a smooth batter
  • If the mix feels too thick add in the warm milk and whisk till its smooth
  • Sprinkle Fennel seeds and Cardamom Powder, mix well
  • The batter should not have any lumps
  • Pour it in the greased tray and put it in oven for baking
  • Bake at 180 degrees for 40 minutes or till the cake leaves the side
  • Check if the middle is cooked with a knife, if not then keep further for 5 minutes
  • Once done take it out of mould and cool it on a wire rack!
  • Serve fresh with tea or coffee or enjoy as a snack!
  •  

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.

INGREDIENTS:

  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt

FOR DRIZZLE ICING

  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves

PREPARATION TIME: 90 Minutes

HOW TO PREPARE:

  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

INGREDIENTS:
1) 2 Cup Peas
2) 1/2 Cup Mint Leaves
3) 3-5 Garlic Cloves
4) Salt to Taste
5) Black Pepper to Taste
6) 1 Tablespoon Butter

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

* In a Pan melt the butter and add in chopped garlic
* Saute for few minutes till garlic turns golden brown
* Add in peas and mint leaves together and mix well
* Sprinkle salt and black pepper, Mix well
* Cook for 10 minutes and then take it off the heat
* Let it cool a bit and then puree it
* Pour the puree back in the pan and let it boil for 2 minutes
* Done! Pour the soup in individual bowls and serve hot, warm or cold

 

INGREDIENTS:
1) 4 Medium size potatoes
2) 1/2 Cup Olive oil
3) 8-9 Garlic Cloves
4) 1 Teaspoon Lemon Zest
5) 1 Teaspoon Oregano
6) 1/2 Cup Cheddar Cheese
7) 3-4 Bacon Slices (Optional)
8) Salt to taste
9) Black pepper to taste
10) Fresh Mint Leaves for garnish

PREPARATION TIME: 1 hour 20 minutes

HOW TO PREPARE:
* Wash and peel the potatoes and wipe them dry
* Keep 2 wooden spoons or chopsticks on two sides of potato
* Cut very thin slices till the wooden spoon, do not cut completely
* Let the potato be intact from the bottom
* Chop garlic cloves and mix it in olive oil, add oregano too
* Grate cheddar cheese and keep aside
* Fry the bacon slices till crisp and crush it once its cool
* On the potatoes apply olive oil mix till oil seeps in the slices
* Sprinkle salt and pepper generously
* Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray
* Take the potatoes out and apply another coat of olive oil
* Put some cheddar cheese on the top and put them back for baking
* Bake for 20 minutes again till crisp and golden
* Serve hot with a sprig of mint leaves, lemon wedges and crushed bacon on top!

 

INGREDIENTS:
1) 6-8 Eggs
2) 4 Teaspoon Mayonnaise
3) 1/2 Teaspoon Mustard Sauce
4) 2 Green Chillies
5) 1/4 Cup Fresh Coriander Leaves
6) 1/4 Cup Milk
7) Salt to taste
8) Black Pepper to taste
9) Chopped Tomatoes for garnish
10) Chilli Flakes for garnish
11) Watermelon Seeds for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a deep vessel hard boil the eggs, once done leave aside to cool down
* In a pan dry roast the watermelon seeds and keep aside to cool it too
* Chop finely 2 green chillies and coriander leaves, keep them in a bowl
* Peel the eggs and cut them all in half
* Scoop out the yellow yolk and add it to coriander and green chillies bowl
* Add Mayonnaise, salt and pepper, and mustard sauce, mix thouroughly
* If its thick add little milk and try to make it a smooth thick paste
* Scoop out a spoonful and fill a half of hard boiled egg white
* Similarly fill all the egg halves
* Add a tomato bit on each egg half
* Sprinkle Chilly flakes and watermelon seeds as garnish
* Serve at room temperature to guests with salsa dip to go with it

 

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