Sunday, December 25, 2016

Greek Yogurt Cheesecake ~ Guilt Free Cheesecake 😍

o2 cups of Greek yogurt
o¼ cup of honey (add more or less depending on how sweet you would like it)
o2 large eggs.
oPinch of salt.
o2 tsp vanilla extract or 1 vanilla bean (seeds scraped out)
o1 Tablespoon cornstarch
oPrepared crust (9 in springform pan)

*1/2 cup of sugar can be used has an alternative for honey.
  1. Preheat oven to 350f.
  2. In a large bowl, mix together the honey and yogurt.
  3. Once the mixture is smooth, add in the eggs, vanilla, salt, and cornstarch. Combine until smooth.
  4. Pour the filling into the crust in a 9 inch springform pan, and bake for at least 35 minutes or until the cheesecake is only slightly jiggly in the center.
  5. Let the cheesecake cool at room temperature. Let chill for 2-3 hours in the fridge or until ready to serve.
  • Hung curd is also known as Greek yogurt. It can be used here. 
  • If you don't have cornstarch, used all purpose flour as an alternative. 

Sunday, August 28, 2016

Popcorn with an Indian Twist ~ Spicy Curry Popcorn

Popcorn, popped
Curry Powder - 1 tablespoon
Red Chilly Powder - 1 tsp or to taste
Cumin Powder - 1/2 tsp
Lime Juice - 1 tbs or more/less to  taste
Amchoor (Dry Mango) Powder - 1/4 tsp  (Optional) Don't use Lime Juice if using
Salt - to taste
  1. Pop popcorn according to manufacturer's instructions. Mix all of the dry ingredients with the popcorn. Then add the lime juice and combine well with the popcorn. 
  2. Enjoy. 


Friday, August 5, 2016

Puishak Bora ~ Bengali Spinach Fritters

- 2 tbs rice flour
- 2 tbs besan
- 1 tbs madia/all purpose flour
- 1/2 tsp Nigella seeds
-1/4 tsp tumeric powder
- Salt, to taste
- Ginger paste - 1/2 tsp
- Pinch of sugar, to taste
- Chili powder - 1/2 tsp, or more to taste
- Oil, as needed
- 1 pound fresh, mature spinach (coarsely chopped)
- Water, as needed
  1. In a large bowl, stir all of the ingredients expect the oil and spinach well. Add the spinach to the mixture and fold in the spinach. 
  2. Heat the oil in a frying pan or enough to have a depth 1/8 of an inch. Drop heaping tablespoonfuls of the spinach batter into the pan. Spread the spinach batter slightly with the back of the spoon. Fry the fritters until crisp and browned, about 2-3 minutes on each side. Drain the fritters and serve hot with rice. Enjoy. 

Monday, July 18, 2016

Coconut Macaroons - Easy, Delicious, So Good

  • 5 cups of shredded sweetened coconut (2 bags)
  • 2/3 cup of flour (all purpose)
  • 2 tsp of vanilla extract
  • 1 can of sweetened condensed milk (14oz)
  • ¼ tsp of salt

  1. Preheat your oven 350 Fahrenheit. Prepare your baking sheet with permanent paper
  2. Combine all of the ingredients except the condensed milk and vanilla extract. Add the condensed milk and vanilla extract; mix well. The batter will be stiff. Chill the mixture in the refrigerator, so the batter is easier to work with.
  3. Drop by rounded teaspoonfuls onto the baking sheet 1 in. apart. Bake 10-15 minutes or until lightly browned around the edges. Immediately remove from baking sheets and let it cool on a wire rack. Enjoy.

Saturday, July 16, 2016

Half Batch Healthier Chocolate Chip Cookies

  • ⅓ cup and ¼ cup of oat flour or all-purpose flour
  • Generous pinch of salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 tbsp brown sugar
  • 2 tbsp white sugar
  • ⅓ cup of chocolate chips or less, if wanted
  • ½ tsp pure vanilla extract
  • 1 tbsp vegetable oil or coconut oil
  • 1-3 tbsp milk of choices
  • Few chopped walnuts, if wanted
  1. Preheat your oven to 380 Fahrenheit degrees. Prepare your baking tray with parchment paper.
  2. In a bowl, combine all the dry ingredients and mix very well. Add the wet ingredients, chocolate chips, walnuts, etc. and then form it into a ball. If you want soft cookies, refrigerate until cold (otherwise, just bake right way). Spoon cookie dough into the prepared baking tray and bake for 7-10 minutes, or until they spread out and look just a little undercooked. Remove from baking tray and place on a wire rack to cool.
  • If you want soft cookies, store in lidded plastic container. If you want crispy cookies, store in a lidded glass container.

Heathy Banana Bread with Indian Twist ~ Cardamom Flavored Banana Bread

  • ⅓  cup of oil, such as coconut oil (melted) or vegetable oil
  • ½  cup honey or any other liquid sweetener
  • 2 eggs
  • 2 medium bananas, mashed ( approx. 1 cup mashed)
  • ¼  cup of milk of choice
  • ½  teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon or 1 tsp of vanilla extract ( I used 1 tsp)
  • 1 ¾  cups whole wheat flour or regular whole wheat flour
  • 2 teaspoons of cardamom powder (replace replace with ½ teaspoon ground cinnamon, if wanted.)
  • Optional mix ins: ½  cup of anything like walnuts, pecans, dried fruits, raisins, etc.
  1. Grease a 9-by-5-inch loaf pan. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Sift together the flour, baking soda, cardamom and salt. Set aside.
  3. In another bowl, beat/whisk the oil and honey well. Add the eggs and beat well. Then add the mashed bananas, milk, and vanilla. Whisk gently the wet ingredients into the flour mixture until combined. Gently fold in additional mix ins, if using. Pour the batter into the prepared pan. Bake for 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean. It would take longer if you added additional mix ins. Let the bread cool in the pan for 10 minutes, then to a wire rack to cool before slicing.  
  1. You can use jaggery in the place of the honey. Simply heat 1 cup jaggery (grated) and oil over very low heat. Stir until it is like the consistency of melted chocolate and then remove it from the heat. Set aside to cool.
*Adapted from Cookie and Kate

Friday, July 15, 2016

Homemade Mango Fruit Leather in the Oven - Aamshotto in the Oven

  • 3 large ripe mangoes, diced
  1. Preheat your oven to 175°F. Line your baking trays with parchment papers.
  2. Add the diced mangoes to a food processor or blender. Puree the mangoes until smooth. Spread and divide the mangoes puree evenly between the prepared baking trays. It should be about 1/8 inch thick. Place the baking tray in the oven. Bake the puree in the oven for around 3 to 4 hours or until fully dried.
  3. Remove from the oven and cut it into strips. Roll in parchment papers, if wanted. You will know it is done when you can peel the puree (leather) of the parchment papers and the puree feels dry to the touch and pliable. If the bottom side of the puree (leather) is still wet, flip the puree over and continue drying them in the oven until the are dried.
  4. Store the leather in an airtight container. It would keep good at room temperature for a few days. This can also be kept in the refrigerator for few weeks to a month, if not eaten quickly.
  • The time will depend on the consistency of the puree. Thinner consistency will take less time to dry, thicker consistency will take more time.
  • Use very ripe mangoes, so you don't have to add extra sugar. As the puree dries, it would become sweeter.
  • You can use store bought mango pulp/puree instead of fresh mangoes.