Posts filed under ‘Low fat’

Baked Potato Wedges

Some days you just need it. Quick carbs that is.

I had seen this interesting recipe by the purple foodie which she had adapted from lottie + doof to get a stronger garlic flavour.

I like love garlic but 8 cloves of them? too much for me! but still I loved the whole idea of baking them and she seemed so elated with the results I just had to try the technique.

It was a smashing success! fantastic fries I absolutely loved them!

However I did change the recipe quite a bit;

  • I added a tablespoon of tomato soup powder – gave a great tangy tomato flavour
  • reduced the garlic to 3 cloves
  • used tapioca instead of cornflour – I prefer tapioca, it binds way better and faster than cornflour
  • Increased the quantity of potatoes greatly! used 7 medium sized ones without altering the proportion of any of the ingredients- perfect proportions.

The best part is, I could salvage almost 3 tbs of oil post baking! so not much really went into 7 whole potatoes. This was brilliant.

So thats it! great, great, great stuff! I totally recommend it to everyone who loves fries and has an oven. Seriously.

You can check out  the purple foodie or lottie + doof for the detailed recipe and techinque follow whichever version you prefer.

Honestly, didn’t need the kitchen paper to drain 😀

September 29, 2009 at 12:26 pm 3 comments

Ras Malai: Best + easiest ever!

Literal translation: Liquid Cream.

Actually it has nothing to do with cream and it definitely has nothing to do with liquid cream or even liquid + cream. It’s just an absurd name- if you make it my way!

Ras malai is a traditional Indian sweet, originating from West Bengal. God I love the Bengalis for having invented this. It’s my favourite dessert ever.

These tiny balls of cottage cheese are soaked in a creamy milk and sugar and eaten with the milk.

It’s a tricky and complicated recipe BUT this version (handed down by my aunt) is easy, breezy and beautiful (yes it’s a cover-worthy dessert)

What you need:

For the Malai: Creamy balls

1 cup of Nido milk powder (or any other brand)

1 egg

1 + 1/2 tsp baking powder

For the Ras: Milk Syrup

1lt milk

1/2 can unsweetened evaporated milk

1/2 cup sugar

Saffron strands

1 tsp cardamom powder

What to do:

1. Make Ras. Boil everything together and make sure that the flame is med, do not let it burn!

2. Make the malai. Sift the milk powder with baking powder, beat in the egg and knead to form a sticky dough. You may be tempted to add water, but resist the temptation. Form tiny balls (they will swell)

3. Put the balls in the boiling milk and simmer for 15-20 minutes till balls swell up and are soft in the centre.

4. Cool and serve nice and cold.

The balls can be flattened- the more traditional shape.

Good example of Watermark gone awry.

September 11, 2009 at 7:13 am 6 comments

Quickest veg stir-fry with Za’atar

I tried Za’atar in Kuwait and I fell in love with that stuff. It’s a mix spice with a lot of stuff in it; mint, sesame seeds, oregano, sumaah, thyme, marjoram and a lot of other stuff I can’t figure out. Lucky for me I don’t need to.

I’ve bought enough Za’atar to last for a really long time (smart thinking)  But if you can’t get your hands on some of this stuff, then you can try making your own. That link seems to have covered it.

There’s really not much to talk about this recipe. Make it and you shall know.

What you need:

1 red onion

1 ts of ginger + garlic paste and more garlic if you will

about 250  Mix vegetables, or whatever you want to stir fry

2tbs  Za’atar

40gm cottage cheese/paneer/tofu

salt as per your taste-buds (or dietary requirements)

1 tbs (good quality) oyster sauce

20gm of grated processed cheese (optnl)

1 tsp oil

What to do:

1. Saute veggies in oil, starting with onions, ginger garlic paste and the harder veggies progressing to the softer ones. Throw in the paneer/tofu/cottage cheese

2. Add salt, oyster sauce and Za’atar. Cover and cook on a low flame for about 7 minutes or so.

3. Cover with processed cheese. Dig in.

I used mix veggies from a pack. So easy.

Frozen cubed paneer? Awesome, no chopping required.

My new comfort food? Definitely.

A bowl of this stuff would make me really comfortable right now.

September 4, 2009 at 6:37 am 2 comments

2 Minute Lower Fat Chocolate Sauce

Ever NEEDED Chocolate? Like really really need it?

It happened to me one day. I needed chocolate. 

I completely believe that if you want to make a good chocolate sauce you need to use butter. Butter gives the right consistency and flavor to the sauce. 

But as I always try to watch what I eat (lame attempts) I couldn’t use large quantities of regular butter. I just couldn’t. 

Would you believe the ingredients for this sauce? Unusual no doubt but uniquely good.

 

What you need:

2-3tbsp Cocoa Powder (I used dark)

1tbsp Smooth Peanut Butter (yes, you read right)

1 tbsp Honey (yes, you read right again)

Couple of drops of hot water

 

What to do:

  1. Mix the honey, cocoa and peanut butter in a bowl and stir like your life depended on it. Add or reduce any of the ingredients according to taste.
  2. Mix hot water to get the right consistency.
  3. Pour over anything. 

Messy but Quite a looker eh 😉

May 21, 2009 at 1:06 pm 1 comment

Fruit, Nut and Grain bars/whatchamacallit

I absolutely love experimenting with oats. The other day I wanted a quick fix. something oat-ey and nutty and fruity but please not a boring bowl of oatmeal.

Whenever I experiment, I simply just keep going and letting things happen rather than actually thinking about what I want to eat.

Thus was born the oat, fruit, nut and grain bars/whatchamacallit. These are very crunchy and  chunky and really good.

What you need:

2 cups of quick cook oats

2 tsp of powdered flax seed (optn)

1 large ripe banana

1 tbs butter

1/4 cup of mixed sliced nuts

1/4 cup of raisins and other dry fruit

Sugar/honey as per your taste

1 pinch of salt

 

What you need to do:

  • Preheat oven to 150 C /300 F
  • Finely powder one cup of the oats
  • puree the banana
  • mix all the ingredients together
  • add just a bit of water if too clumpy (not too much)
  • press mix onto oiled baking sheet
  • bake for 30  minutes till dry and flaky.

 

Gr8 with sliced banana or just crushed into yoghurt or milk.

April 24, 2009 at 5:00 am 1 comment

Organic, vegan, low fat, paper thin PIZZA!

I hope you die hard sloppy-joe lovers don’t hate me for desecrating the full fat, soft, cheesy, deep pan pizza.

All my experiments generally start with a craving and this time it was pizza. I created something that is remotely close to a pizza as we know it but is still technically a pizza.

It was delicious in an organic, vegan, low fat way and it was a fun eat.

DSC02855

What you need: (for two large pizzas)

(For the base)
2 cups wholewheat/ grain flour
5 gm fresh yeast
1 tsp EVOO
salt
water

(For the topping)
1 cup grated firm tofu (buy it or make you own)
¼ cup shredded cabbage
¼ cup sliced mushroom
2 tbs peas
¼ cup chopped bell pepper
1 red onion finely chopped
2 flakes finely garlic chopped
1 green chilli chopped
EVOO to saute
Oregano and salt to taste

(For the sauce)
2 tbs barbeque sauce
¼ cup tomato ketchup
¼ cup tomato puree/paste
fresh basil leaves, torn
2 tbs water

What to do:

(Base)
1. Mix all ingredients for the base and work into smooth dough. Leave to rise in a drought free place.

(Topping)
2. Heat evoo in a wok. Stir fry vegetables starting with garlic, chillies and onions then adding the rest (except for the tofu). Add salt and oregano as per taste. Stir fry for only about a minute.

(Sauce)
3. In the same wok add the ingredients for the sauce and simmer for a minute.

(Assemble)
4. Punch out the risen dough and roll out till paper thin. Top with sauce, then vegetables and sprinkle the grated tofu all over. Bake in a 180°C preheated oven for 20 minutes then reduce heat to 100°C and bake for 20 minutes more till the base is crisp.

DSC02858

January 16, 2009 at 5:15 am 3 comments

Reduced fat apple filled bread

I concocted this one. The thing was that I wanted to make something like an apple pie or a tart but I had just bought some fresh yeast that I didn’t want to waste and I also wanted to avoid all the calories that go into a tart!

So I settled for apple filled bread.

What you need:

2 med sized dessert apples
2 cups of wholewheat flour
2 sticks of cinnamon
¾ cup sugar/ sugar substitute as per taste(if using sugar substitute, add 1/4 cup water along with it)
a squeeze of fresh lemon juice
10 gm of fresh yeast
1 tbs butter
1/4 tsp salt
Water for kneading.

What to do:

(For the filling)
1. Peel, core and finely chop the apples. Place on low in a heavy saucepan add 3/4 of the sugar/ substitute, cinnamon and simmer for 15-20 minutes till mixture is thick and sauce like. Add half the butter into the slightly cooled sauce.

(For the bread)
2. Mash the yeast in water and combine it with the flour, salt; remaining sugar and butter. While adding plenty of water, work with dough for 15 minutes till elastic. Keep aside in a drought free place to rise for 40 minutes.

3. After the dough is double its size, punch it and work for another 10 minutes.

4. On a floured surface roll out the dough to a 1/4 inch thickness and cut edges of dough to make a rectangle. Cut smaller rectangles from the same.

5. Preheat the oven to 100C. Place a spoonful of the apple filling at the base of each rectangle. Roll and seal edges. Let it rise for another 15 minutes.

6. Bake for an hour till browned outside and soft inside.

DSC02777

January 9, 2009 at 3:50 am 3 comments

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