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Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates.

I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level.

So lets see how Green Onion and Zucchini parathas are made:-

INGREDIENTS:

  1. 1pc Zucchini( Medium sized)
  2. 1 Onion
  3. 2-3 Spring Onion Stalks
  4. 6-7 Garlic cloves
  5. 2 Carrots
  6. 1 Green chilly
  7. 1 Cup Gram Flour
  8. 2 cup Whole Wheat Flour
  9. 1 Teaspoon Ajwain
  10. 1/2 Teaspoon Red chilly Powder
  11. 1 Teaspoon Cumin Powder
  12. 1/2 Teaspoon Coriander Powder
  13. Salt to taste
  14. 1 Tablespoon Oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • In a grinder, grind Garlic, Green Onion, Carrots, Green Chilly, Onion, and Zucchini
  • Add Gram Flour, Ajwain, Red Chilli powder, coriander powder, Cumin powder and salt
  • Pulse it until everything gets mixed
  • Add Whole Wheat Flour and blend it all together until everything combines
  • Take it out on a flat surface and dust flour and knead it until smooth
  • Apply oil and keep it in a air tight container in fridge
  • When required take it out and roll into equal sized balls
  • Flatten each ball into round parathas and cook both sides with ghee or clarified butter
  • Serve hot with Curd, Pickle or Tea.

 

Watch video on how to make this Green Onion and Zucchini Dough:-

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 260.2 Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 0.3g 2%
Trans Fat 2.2g
Cholesterol 0.0mg 0%
Sodium 72.9mg 3%
Total Carbohydrate 48.9g 16%
Dietary Fiber 8.5g 34%
Sugars 3.2g
Protein 11.1g 22%

*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!
  •  

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one.

INGREDIENTS:
  1. 1 Chicken Breast
  2. 8 Bread Slices
  3. 1 Onion
  4. 1/2 Capsicum
  5. 1/2 Cup Hung Curd
  6. 3 Teaspoon Tahini paste
  7. 2 Teaspoon Mayonnaise
  8. 2 Teaspoon Black Sesame Seeds
  9. Salt to taste
  10. Black pepper to taste

FOR TAHINI PASTE:

  1. 1/2 Cup White Sesame Seeds
  2. 3-4 Garlic Cloves
  3. 1 Teaspoon Lemon Juice
  4. 1 Teaspoon Olive Oil
  5. Salt to taste

PREPARATION TIME:  15 Minutes

HOW TO PREPARE:

  • In a pan Boil Chicken Breast piece in water till its cooked
  • Don’t drain and throw the water as it can be used for soup or as chicken stock
  • Slice the Onion and Chop the Capsicum, keep aside
  • We’ll make Tahini Paste first –
  • In a dry pan roast the white sesame seeds till its light golden
  • Put the seeds in a grinder and grind it to a crumb texture
  • Add Olive oil and salt and give it a grind again
  • Add Lemon juice and garlic cloves and grind it to a smooth, creamy and runny paste
  • In a bowl pull apart and shred the chicken breast
  • Add Sliced Onions and Chopped Capsicum to chicken
  • Sprinkle Salt, Black pepper and Black Sesame seeds to chicken and mix it well
  • Add Hung Curd, Mayonnaise and Tahini to Chicken and give it a good mix
  • Spread this chicken mix on one slice of bread and cover it with another slice
  • Put the Sandwich in sandwich maker and let it grill away
  • Once brown and golden take out and serve hot!