Saturday, August 22, 2015

Steamed Fudge Brownie [whole wheat]

Whoever said that dessert cant be healthy,throw this brownie on his face ;) !!!! These are real real treat when you are watching your weight and have big sweet tooth too :D they are fudgy,dense,light and realllly healthy !

I am on my weight loss journey frm last few months.As they say nice body cant be achieve just in gym but in your kitchen, i keep experimenting with my lunch n snacks.In general people have perception about it as plain tasteless food with no excitement but let me tell you..if you are really determine its not at all true..i started posting healthy recipes recently but not much.but ll try to do more... :)

now coming back to these beauties....i always wanted to make brownies in steaming method as it takes less oil in process.after thinking alot i came up with this recipe.Its perfect !!! they are so guilt free that now you can find some of them always sitting in my fridge corner :P Just try them once n you ll not be disappointed at all.

just out of steamer ! 

I suggest to keep it for rest atleast overnight before cutting.It will soften the bran of whole wheat n texture will improve drastically.


2 Cup Whole wheat Flour
4tbsp Coco Powder(i used diet coco)
1tbsp Baking Powder
1/2tsp Baking soda
3/4 cup walnuts
3tbsp Flex seeds powder
1/2cup strong esspresso coffee
1cup Soya milk
1/4cup Buttermilk
3/4cup Demerara sugar
1/4 cup oil


  • Mix flex powder with esspresso coffee n 1/2 cup milk for an hr atleast.
  • Now in bowl whisk flex coffee mixture with buttermilk,oil and sugar.
  • Sieve flour with coco powder,baking powder n baking soda.
  • put steamer on high heat with atleast 2 glass water.
  • Mix above dry ingredients with wet ingredients. finally fold in crushed walnuts.If batter seems dry add the extra soya milk.
  • Pour batter in 8inch square pan.steam on medium heat for 30 minutes.
  • Let it come on room temperature then keep it rest for atleast 12 hours.
  • Cut n store in airtight container.

# you can make them using all purpose flour but the milk will be used less.

Monday, August 17, 2015

Romesco Sauce

I keep looking for new sauce recipes which can be use as dip or in marinades makes my everyday diet food bit more different by just switching the sauce/dressing/dip..This is one of my must found in fridge item as its really versatile.I use it in my chicken nuggets,roasted veggies as dip n many more..
I adopted this recipe from and made changes as per availability of ingredients n my need.Feel free to do the can make it in advance  store in fridge for long time.Just make oil layor on top after every use.


250 gm Red Bell pepper
1/2 Cup Almonds
4 Garlic cloves
2 tbsp Tomato puree
2tbsp Coriander stems(finely chopped)
2 tbsp Vinegar
1 tsp Paprika powder
1/2 Cup Olive Oil
1/4 tsp Black pepper(crushed)
Salt to taste


  • Roast pepper on medium heat and put in closed lid box for a couple of minutes(It ll make peeling easy).Peal the skin,cut in half n discard the seeds.

  • Now take all ingredisnts except oil in grinder/processor n process finely.
  • Add oil n mix it well.
  • Store in fridge.Its self life is good for a month.

Ghee Chicken

First of all sorry for updating it so late..I know many of you were asking n waiting for this recipe.
This is one of my dishes which always get me so many happy tummies.Its really very simple to make n as the name suggest,ghee is the star which get along with chicken so well that you ll b amazed..also it cuts off the heat of chilies n make it subtle.So just try it impress your loved once.


1Kg Chicken
2 Onion
2tbsp Ginger Garlic paste
3-4 Green chilies
Bunch of green Coriander
1Cup +2tbsp Desi Ghee
1tbsp Fresh Garam masala
1tsp Cumin seed
1tsp Turmeric powder
1.5tsp Coriander powder
1tbsp Red chili powder
1tbsp Salt


  • Marinade chicken with 2tbsp ghee,1/2tsp salt and half of chili powder for around half n hr. 
  • Heat ghee in heavy bottom pan.Saute 1 chopped onion till its brown in color than add another chopped onion with cumin seeds n fry for another couple of minutes,
  • Mix gg paste n spice powders in small bowl with half cup water.
  • Add above spice mixture with frying onion.Let it fry on low heat for 7-8 minutes.
  • Once ghee comes on top,add chicken pieces.Fry on high heat for 5-6 minutes.
  • Low the heat n close the lid.Let it cook till done.
  • Mix in chopped green chilies n coriander.
  • Serve with paratha or butter roti.

 # it taste best in dry form but you can add some water if need some gravy.
## Adjust chilies as per your taste buds.

Friday, July 17, 2015

No Bake Peanut butter Energy Bars

I was looking for a recipe of bars which contains almost no sugar n actually packed with nutrients..Most of the store brought energy bars are actually sugar bars !! i recently read in n article about how companies hide sugar in fancy words like corn syrup,dried fruits,malt,cane etc..its terrifying.
After doing many hit n trial (some failed miserably :P) i finally zeroed to this one ! it has home made peanut butter n dates as binding agent instead of sugar or any syrup. n the bonus is,it doesn't require any oven !! I used ample of dry fruits with oats which satisfies the evening hunger pangs very easily.

I cut them in bar shape n wrapped them in wrappers,kept in airtight container n stored in fridge.This way they were good to go for atleast 2 weeks.Also by this way it becomes very ideal as grab n run morning breakfast :)


1 Cup Peanut Butter
1.5 Cup chopped Dry fruits
3/4 Cup Finely Chopped dates
1/2 Cup Rice crispies
1 Cup Quick Oats
2 tbsp Honey(optional)


  • Coarsely ground half of the oats.
  • Line a square pan with aluminium foil.
  • Take all dry ingredients in a bowl together,
  • In a deep sauce pan heat peanut butter with honey on very low heat.Once its melted mix in dated n remove it from after few seconds.
  • Immediately pour this super hot gooey mixture over dry ingredients and mix properly.(be fast here)
  • Spread above mixture on lined foil and press with the help of back of spoon. 
  • Keep i fridge for at least 3-4 hrs.It ll firm up.
  • Cut in desired shape n store in air tight container.

# You can use any nuts and dried fruits.
## melting peanut butter is bit tricky,make sure flame is at lowest.
### any essence can be use too.

Friday, April 24, 2015

Vegan Chocolate Cake

Hi all ! i admitted many times that i have giannnnnt sweet tooth..n i mean it ! similarly i told this too that m on path of healthy lifestyle..(n its working amazingly). So no sugar dunk food !! lately i was missing my cakes more then anything ! n as they say,,'where there's will,there's way !' i finally came up with the cake base which have all good things that u can hv it with out any damn guilt !! (yea m serious  !)
Recently i discovered very basic ingredients which can b used as replacement of our usual of them is sweet potato.Sweet potato is good carbohydrate source like potato but with far more fiber...after some research i finally came to know that its puree can be use as replacement of pumpkin puree ! now a days i use it instead of potatoes in kabobs or binding agent.

I as trying to incorporate it in dessert lately,even succeeded in few which i ll share real soon.Now lets come to our title cake which is chocolate has all healthy things but yet so sinfully delicious that you ll forget the buttery n heavy cakes...its really moist(coz of sweet potato puree),light n brownie like crumbly that no one ll believe that it whole wheat cake !
Next time i am going to make this fresh n gonna have it hot with some icecream  ...

So,without further is my recipe: make it n thank me later 

1cup whole wheat flour
1cup sweet potato puree
1tsp baking powder
1/4 tsp baking soda
1tbsp flex seed powder
1/5 cup soya milk
2tbsp coco powder
1/2 cup chopped dark chocolate
1egg (optional)
4-5 crushed almonds
1/4cup olive oil
1/2cup powder sugar/honey
Vanilla essesnce

  • Mix flex seed with warm soya milk n let it rest fr 5 minutes.
  • Seive together flour,baking pwdr, soda n coco powder.
  • Whisk egg with sugar thn whisk in oil.add potato puree,flex seed-milk mixture n essence.mix again.
  • Add half of dry ingredients n mix in..again add remaining n mix..if it feels dry,add some soya milk.finally fold in chocolate chunks.
  • Pour it in baking dish n top it with almonds.. bake fr 30 minutes on 170'.rin em
# Any light oil can be used.
## I used sugar very less can add more if you want. 

Saturday, April 4, 2015

Amla Murabba / Gooseberry Relish

I have very fond memory of making Murabba in my childhood.Mom use to make full big jar of it.Today i brought some amla with full of excitement to finally make this sweet delight..did all the research n all then finally called mom to get the exact details..n guess what...from childhood i only remembered pricking the fruits !! actually the process is very tricky n lengthy !!!

so,hold on for sometime..i ll share the traditional recipe soon ...

Friday, April 3, 2015

Authentic Laal Maans/ Mutton in red gravy

This dish is one of the topper in Rajasthani cuisine n always been must on royal dinner table ! (as told by their Queen on TV n many books)..Mastering in this dish is almost as crucial as Hyderabadi Biryani :P

I tried my hands on it several times n failed miserably !i almost lost the hope that i ll ever be able to make it...reason was not having proper recipe..if you ll google,there r n number of recipe which call for tomato but in real there is no tomato in this dish..
The main trick is to make perfect balance between heat of chilies n mildness from ghee as they r the two main star of this dish ! which finally i managed somehow :D

just look at the gravy color ! ooh !!

DON'T even think about replacing ghee(clarified butter) with any oil as it gives the signature subtle taste.You can add Kashmiri chili powder n reduce whole chili but it will effect the taste slightly.
Also i would suggest not to garnish it with any coriander or green chilies as the taste ll be subside which is strict no-no.


1 Kg Mutton (shoulder part)
4 Red Onion(medium size)
1inch Ginger root
10-12 Garlic (big Cloves)
12-15 Whole red chilies
1tbsp Whole coriander seeds
2 Black Cardamoms
4 Green Cardamoms
1tbsp Cumin Seeds
1 inch Cinnamon stick
1tsp Fennel Seeds
5-6 cloves
10 whole black pepper
1/6 nutmeg
1tsp Turmeric powder
1 Cup Ghee/Clarified butter
Salt to taste
for marination:
1Cup Yoghurt
1tsp chili powder
1tsp Ginger-garlic paste


  • Marinade mutton with yogurt,gg paste,chili powder for atleast 6 hr.(Best is 12 hr)
  • Chop onion in thin slices.Soak chilies in hot water for 20 minutes approx.
  • Slit the chilies n remove seeds n center vein.
  • roast coriander seeds,whole black pepper n cloves
  • In grinder.take chilies,ginger,garlic,all whole spices n grind into coarse paste.
  • Heat ghee in heavy bottom pan(or pressure cooker).Fry onion in it till golden brown in color.this ll take 10-12 minutes.
  • Add coarse chili-spice paste n turmeric powder and fry on very low heat for atleast 20 minutes.You can add 1/2 cup water.
  • remove mutton pieces from marination and add it in pan.Fry on high heat for approx 10 minutes.

  • Add salt n 2 cup of hot water.Let it come to boil.Close the lid n slow the heat.Let it cook for 1.5 hr.(if using pressure cooker,then time ll be 30 minutes)
  • Remove from heat n let it rest for atleast 15 minutes.
  • Serve hot with chapati.

# I recommend meat with fat n with bone.
## Timing is must.So please follow to the T .
### If using pressure cooker,make sure to cook on lowest flame n no whistle please.

Tuesday, March 31, 2015

No Oil-Spice Carrot Pickle

Yes you read it right! its no oil pickle which is actually one of the best n easiest to make!  Best part is that its very light n good for stomach..I gonna try same recipe with other veggies too..lets see how it turn out !

freshly made  !!

After a week,ready to tickle the taste buds !
Don't underestimate the taste of it due to such less ingredients as you will be amazed with the tangy taste it will get with time which comes from mustard !!

This pickle can be stored for months without any issue but i would suggest to make it in small batches,so that it will not loose its crunch n bite !for my small family making it in 1/2 kg carrot last for month(well almost   ) .

This pickle best company for simple Daal-Chawal ! :D


1/2 Kg Carrot
40 gm yellow Mustard(crushed)
3 tbsp Salt
1 tbsp Chili powder
1.5 Cup Water


  • Clean n pat dry the carrot completely.cut them in strips.
  • In a bowl mix carrot with mustard,salt n chili powder.
  • Boil water on high heat for 2-3 minutes.Let it cool down completely.
  • transfer the spiced carrot in a porcelain  or glass jar.Pour the cool down water in it an close the lid tightly.
  • place it under sunlight for 4-5 days.
  • Voila your pickle is ready !

# keeping in sunlight is must !
## Make sure water is completely cool before adding to jar.
### Use clean spoon to take out your pickle.

Friday, March 13, 2015

Walnut Fudge Brownie !

Warning : its highly addictive brownies.So, make it at your own risk ;) NOT Recommended if you are calorie watcher :P

I made this for my cousin whom i met after ages..n you wont believe that i was making another batch after just 8-9 hrs as she loved it n finished them all before anyone else even able to have look at them ! :P This itself proves that its 'the ultimate recipe' for fudgy brownies so don't search any further n just collect the ingredients n give it a try..m 100%sure you ll not be disappointed with the result ! 
I added chocolate chunks which gives a kick n take the experience to another level ! 


just out from oven..divine chocolate oozing out ! 


1/2 cup All Purpose Flour
3 tbsp Cocoa powder
1 Cup Butter
3 Eggs
3/4 Cup Brown Sugar
few drops Vanilla essence
80 gm Dark Chocolate (i used 2 big bournvile dark)
1/2 Cup Walnuts
40 gm Chocolate(milk or dark)


  • Roast walnuts on heated pan for couple of minutes on medium heat.Let it cool down then crush it in small pieces.
  • Break 80gm chocolate in a bowl with butter n melt it in double can also use microwave for this.
  • In another bowl wisk brown sugar n eggs untill you get light n fluffy texture(around 8-10 minutes).Mix it in butter chocolate mix.
  • seive cocoa powder n flour together twice.than Mix it in above liquid mixture.Add essence.Finally mix in walnuts n chopped chocolate.
  • Pour this batter in greased pan(lined with foil) n bake in preheated oven for 35 minutes at 170'C.(the toothpick should come out clean from centre).

# Lining pan with foil makes it easy to d mold.
## Brown sugar give it a dense n sharp flavor...You can add white sugar for milder taste.

Thursday, February 12, 2015

Oats-n-flexSeed Garlic Bread

This bread comes out as quit a surprise..I started with simple whole wheat bread but gradually idea's keep coming in mind n started adding things here n there..Finally the product was one handsome n healthy Bread loaf which is quit crusty outside yet light n tender from inside..exactly how it should be !!

The best part is that its very easy to prepare..Just mix all ingredients,let them rise,punch down,rest again,bake n voila ! your bread is ready..easy hah !! now just toast it with some butter n njoy !! You can make it without any flavor or try adding some other flavor(like nutmeg,cinnamon,rosemary,oregano.. etc)..go on n be wild !!

Here is the recipe 


2 Cup Whole Wheat Flour
1/4 Cup Oats
3 tbsp Flex Seeds
1tbsp Instant Yeast
1/2 Cup Water
1tbsp Oil
1tsp Sugar
1/4 tsp Salt
4 Garlic clove
1/2 tsp Chillli flacks


  • Warm water,mix in yeast n sugar.Let it rest till its become frothy (around 5-8 minutes).
  • In a bowl mix flour n salt.Pour yeast water n mix with a spoon.It ll be sticky dough.
  • Transfer dough in greased bowl.Keep in some warm place covered for couple of hour.It ll become double in size.
  • sprinkle some flour on platform n Transfer the dough on it.spread outs n flex-seed all over it.Plunch it down and knead for a minute.Now add finally chopped garlic n chilli flacks,knead for another minute.
  • transfer it in greased baking tray or tray.Let it rise again for an hour.
  • Bake it in preheated oven on 170'C for 30-35 minutes.