Healthy Cookies for Healthier Baking!

Christmas can often be synonymous with sugar. Loads and loads of sugar. And, while I am not one to say that there isn�t a time and place for sweets and cookies and all things sugary and glittery, I do feel that we often turn to those simply because we don�t know the alternatives can be so good. This Christmas season, in the midst of the wine and cheese plates and sugar-laden cakes and cookies, I encourage you to try some healthier variations to share with your friends and families. Not only will they be a refreshing break from the sugar-highs and sugar-crashes you�re used to experiencing, I think you�ll find many healthier ideas incredibly delicious and inspirational in making you want to repeat them, not just because they�re �healthy� but because they taste so good!

Some tips to consider for Healthier Baking include:

* Use oatmeal whenever possible. It adds filling fiber and takes the place of regular white flour (empty calories).
* Substitute applesauce for butter. You can read up on the best ways to do this, but I�ve had great luck with it and actually prefer many of my recipes this way. * Try to include recipes with nuts. Protein and fiber boosts are great ways to curb extensive holiday eating.
* Toast your spices. You�ll need less of the sugar and fat when your spices have a fuller flavor from the toasting process.
* Use fruits to sweeten whenever possible. Bananas are practically dessert themselves, see where you can add them. Make your own fruit sweeteners.
* Use Yogurt! I adore yogurt, and the more recipes I can find to use it, the happier I am. It�s loaded with protein, its fat-free, and it gives an extremely moist texture to things like muffins and breads.

And now, here's a healthy cookie recipe that is perfect for adults. You'll love the flavors, and it goes well with your Christmas drinks or Hot chocolate, but the best part, you'll never know its Healthy! Just use your coffee makers with your favorite coffee flavor, and follow the recipe for a delicious treat.

Coffee Almond Gluten-Free Cookies
Recipe adapted from Healthy Green Kitchen

Ingredients
2 cups almonds or almond flour
1 Tb. freeze-dried regular or decaf organic coffee or use espresso powder
3/4 cup organic sugar
1/2 tsp. Himalayan or sea salt
4 large egg whites
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

Method

Preheat oven to 325�F. Line two baking sheets with parchment paper or a silpat. Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the blender/food processor and mix the ingredients right in your bowl.

Using an electric mixer, beat egg whites until stiff.

Fold nut mixture into the egg whites. Add the vanilla and cinnamon and mix just until blended.

Spoon the batter onto your cookie sheets. Bake for 20-25 minutes until golden brown.

You'll love this simple recipe, which is fancy enough for your Holiday baking, yet takes care of your waist size! Thanks Tara, for sharing such great tips with us. Tara Alley is a freelance writer from Big Sky, MT, a passionate baker and a lover of all things coffee-related. She is now working for Coffee Home Direct in Orange County, CA. You can reach her at: tara@coffeehomedirect.com

For more Christmas Baking, check out these Christmas Recipes at Fun and Food Cafe.

Methi Palak Muthiyas (Low-Fat Snack)

There's nothing like a plate of hot Palak-Methi Muthiyas with a cup of Chai on a rainy evening! And as its been pouring down here since quite a few days, we got a chance to enjoy some lazy yet delicious food that can help you lift the gloom! These Muthiyas are made with spinach and fenugreek leaves, which are then mixed with some flour, spices and onion, then rolled into logs, steamed and cooked, and finally sauteed with some seasoning. Garnished with chopped cilantro and shredded coconut, these steamed dumplings are packed with flavor, and are really high in nutrition! You can choose not to saute them at all, in which case, you can feast on a satisfying oil-free snack which any diet plan would be proud to include! They taste fabulous with Chutneys on the side, but I love having them with a cup of sweet and spicy Masala Chai!

Ingredients
1 bunch spinach leaves, chopped
1/2 bunch fenugreek leaves (methi) - chopped
1 1/2 tsp green chili-ginger paste
4 tbsp whole wheat flour
2 tbsp bengal gram flour (besan)
2 tbsp semolina (rawa)
1/2 tsp cumin seeds (jeera)
1/4 tsp soda-bi-carb
3 tbsp oil
1 tsp chopped garlic
2 tbsp finely chopped onion (optional)
1 tbsp lemon juice
1 1/2 tbsp fresh cream
2 tbsp chopped coriander
salt to taste

For Garnish
shredded coconut
2 tsp mustard seeds
chopped cilantro
2 tbsp oil

Method
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid (if using frozen and thawed). Combine all the ingredients in a bowl and knead into a soft dough, using warm water. Do not make it too liquid; somewhere between a cake batter and a cookie dough.

Apply a little oil on your hands and divide the mixture into 3 parts. Now roll each part into a log. Then take a steam cooker (idli-steamer) and place all 3 logs into it. Steam for about 15-20 mins, till the outer layer becomes a little hard, and a toothpick inserted into the center of each log comes out clean.

Alternately, use a regular large pot filled with boiling water; place an inverted stell bowl inside, and balance a steel plate(thali) on the top, then place your logs on the thali. Cover with a lid, and allow to get cooked with the steam.

Once done, remove the logs and let them cool a little till they can be handled by hand. Now slice them into 1/2 inch thick oval slices or rounds.

Take 2 tbsp oil in a wok; add some mustard seeds to it. When they start spluttering, add the steamed muthiya slices to the wok. Toss around to coat evenly, then sprinkel with some shredded coconut and chopped coriander.

Serve the Palak-Methi Muthiyas with hot Tea or green cilantro chutney for a delicious light low-fat snack!

Grilled Marinated Tofu Wraps

Tofu is the most under-rated food that I know of, and though I do know about its nutritious benefits, I tend to be restrictive in experimenting with Tofu. But on a rainy evening, when we were not in the mood for an elaborate meal, the idea of making Grilled Tofu Wraps spurred my mind. Wraps are a great way to use up a variety of vegetables in your food, and grilled Tofu adds a wonderful flavor to the otherwise simple wraps. Plus, this is one Fusion recipe that has several regional flavors mixed in it - from Thai red curry and peanut sauce to guacamole and sun-dried tomato salsa, its a fusion of flavors that really works well together! Serve it with any dipping sauce, and these Tofu Wraps are going to sizzle your plate!

Ingredients
1/2 slab of extra firm tofu - cut into thick slices for grilling
1 tbsp soy sauce
1 tbsp Thai Red Curry Paste
2 tbspn olive oil
1 tsp peanut sauce

For the Wrap
Spinach or Sun-dried tomato Tortillas
chopped vegetables - tomatoes, bell-peppers, onions
1/2 cup cooked rice - (optional)
chopped lettuce
cucumber - finely chopped
guacamole (or peanut sauce) - (optional)
sun-dried tomato salsa - (optional)

Method
Take the first four ingredients for the Marinade and mix them well. Add the Tofu slabs to this mixture, cover and refrigerator for at least 1 hour.

Now heat up your grill pan to medium high. Take the Tofu slices, remove excess marinade, and place them on the grill. Leave a pan underneath to collect dripping fluids.

Grill them on one side for about 4-5 mins, till you see light grill marks start to appear; then turn them over and do the same for the other side.

Once done, remove from grill and allow them to cool down. Then cut these into tiny bite-sized cubes.

To assemble the wraps, take each tortilla and layer it with rice and guacamole. Mix all the chopped vegetables in a bowl and season with salt and pepper. Then add the chopped tofu cubes and the vegetables to the wrap. Roll it up and seal it with 2 toothpicks. Or cut it in half and fix with a toothpick.

Serve the Grilled Tofu Wraps with your favorite Dipping sauce! A tasty and healthy meal, ready in no time!

Related Recipes:
Mandarin Thai Tofu Satay
Tofu & Basil Thai Soup
Pad Thai with Tofu

Zucchini Crab Cakes

The day I saw Crab Cakes being served at a restaurant, I've been dying to eat them! But I was averse to eating those "fake" Vegetarian Crab Cakes which uses "stuff" that looks like meat, but is not actually meat! So, taking things in my own hand, I decided to go for a less glamorous but equally tasty option - Vegetarian "Crab" Cakes made with Zucchini! I had heard about zucchini fritters before, but never tried them; I don't have particular affinity for zucchini too, but as it was the most viable alternative for my crab cakes experiment, I went for it. And to my immense surprise, these Vegetable Zucchini Cakes turned out to be a classic! They are very easy to make, and can definitely give a tough competition to the original Crab Cakes recipe!

Ingredients
3 cups grated zucchini
3/4 cup bread crumbs
1/4 cup fat-free or low-fat milk
3 tbsp mayonnaise
2 tbsp cilantro -finely chopped
6 green onions - finely chopped
1/2 tsp salt
1/4 tsp black pepper
2-3 tsp chili garlic sauce
3 tbsp all purpose flour
2 tbsp olive oil
1 boiled potato - mashed
2 tbsp lemon juice

Method
Drain all water from the grated zucchini by pressing tightly.

In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.

Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.

Serve the delicious Vegetarian "Crab" Cakes with a dipping sauce of your choice!

Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.

Summer Salad with Poppyseed Dressing

There's something about light yet filling summer salad recipes - the fact that they help you stay fit and keep you full longer makes them a viable choice for dinner, at least once a week! I still remember the time when I was so skeptical about salad dressings - I was used to nothing but simple Indian salads that have no soury, creamy, ranchy dressings, and it was hard for me to enjoy any salad in the US at all! Over time, I started liking Ceasar, and though I can't say I love them, I've grown a taste for a few of them, like this latest Poppy seed dressing, which is perfect for light salads with mixed greens and fruits! I made one with spring greens, craisins, candied pecans,carrots and red grapes; topped with crumbled feta cheese and the delicious poppy seed dressing, it was a truly healthy, filling and tasty salad meal!

Ingredients
1 bag of mixed green salad
4 heaped tbsp grated carrot
3 tbsp candied pecans
1/4 cup craisins
1/4 cup red seedless grapes
salt & pepper - to taste
1/4 cup crumbled feta cheese
3 tbsp olive oil
5 tbsp poppy-seed dressing
garlic croutons - optional

Method
Mix the salt and pepper in the olive oil and drizzle over the spring greens and carrots. Toss to coat evenly; add 3 tbsp poppy-seed dressing and let it sit for at least 5-7 mins to soak the flavors.

When ready to serve, add washed grapes, craisins, candied pecans and the remaining dressing, and toss around a few time to mix well. Top with the crumbled feta cheese and garlic croutons. Serve immediately with a huge slice of garlic bread,or as a side order of Summer Salad to a scrumptious meal!

Related Recipes:
Spinach Strawberry & Almond Salad
Sprouted Bean & Lentil Salad
Vegetarian Mexican Salad

Gujarati Dal (Healthy Lentil Soup)

Gujarati Dal is famous for its spices, and the distinct taste of sugar; never before has sugar & spice tasted so great together! The traditional Gujju Dal is made from Tuver dal, and characteristically uses ingredients like Kokum, cloves, peanuts, sugar and methi, which give it a subtle flavor. This is one "no onion, no-garlic" recipe that will be cherished for ages, by Gujaratis(people from a state in western India) and non-gujaratis alike! It is a highly versatile recipe - you can modify it to suit your taste-buds. Healthy and filling at the same time, it can be consumed by itself as a Lentil Soup, or can be paired with rice or rotis for a complete meal. Anyway you eat it, you are sure to enjoy the taste of authentic Gujarati Dal!

Ingredients
2 cups Tuver Dal
10-12 raw peanuts
1 tsp each of mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp methi seeds(dried fenugreek)
2-3 cloves (lavang)
5-6 curry leaves
3-4 pieces of dried kokum
1 tsp ginger-green chili paste
a pinch of asafoetida (hiing)
salt - to taste
sugar or jaggery - to taste
1 tsp red chili powder
2 tsp coriander powder(dhana-jeeru powder)
lemon juice - to taste
1/2 tomato - chopped
3 tbsp coriander - chopped

Method
Take the tuver dal and pressure cook it (covered upto 5 whistles) with a little extra water to make it soft. Add the peanuts, jaggery and kokum in the cooker along with the dal.

Now take a saucepan, add some mustard and jeera seeds, black cloves, and a pinch of asafoetida. When the seeds start to splutter, add the cooked dal in the pan. Use a hand blender to make a thick soup and add water to achieve the consistency you like.

Now add salt, sugar, lemon juice(to taste), and all the dry spices. Add curry leaves, chopped tomatoes, green chili-ginger paste, half of the chopped coriander and bring the mixture to a boil. Then lower the flame, cover partially, and let it cook for another 8-10 mins.

Garnish with the remaining coriander leaves. Serve the traditional Gujarati Dal with a hot plate of Jeera Rice!

Related Recipes:
Panchvati Garlic Dal
Gujarati Kaddhi

Eggless Chocolate Cake Recipe - Revisited

After my recent post about egg substitutes, I tried using them to revisit my old eggless chocolate cake recipe! Eating a cake is sinful for some, but not with this recipe that uses whole wheat, no eggs, minimal butter and all the goodness of chocolate! Cakes and desserts don't necessarily have to be elaborate and high in calories - this simple, healthy and wholesome cake is a classic example of how you can indulge without being overly guilty! The ghiradelli chocolate that I used gives it a rich texture, and the applesauce and sour cream make it soft and smooth without using eggs! perfect for a weeknight dessert, this eggless chocolate cake recipe is for keeps!

Ingredients
1 cup wheat flour (or whole-grain pastry flour)
1 cup all-purpose flour
1.5 cup powdered sugar
1/2 cup applesauce or 1/2 mashed banana
2 tbsp cocoa powder
1/4 cup semi-sweet chocolate chips
1.5 tsp baking powder
1/2 tsp baking soda
1/4 cup sour cream
4 tbsp unsalted butter - at room temp
1 tsp vanilla essence

Note: you can skip the butter altogether if you use AP flour; but with wheat, you do need the butter to make the cake soft.

Method
Take a bowl and mix the sour cream, butter, applesauce (or mashed banana) and essence properly.

Seive the wheat flour, sugar, cocoa powder, baking powder and baking soda. Now add this to the sour cream mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks.

Melt half of the chocolate chips in the microwave, then add this to the cake mixture. Add the remaining chocolate-chips and blend in to just fold everything together.

Preheat oven at 350 deg F.Grease a 9 inch cake pan with non-stick spray. Pour the mixture into it. Bake for about 20-25 mins, or until a toothpick inserted into the center comes out clean.

Microwave Method
You can also pour the cake mixture into small ramekins or microwave-safe bowls, then bake on high for 8 mins. Repeat this for another 8-10 mins, until the cake is done.

Allow the cake to cool completely on a wire rack. Then slice into wedges, dust with some powdered sugar, and top with a few berries. Serve this delicious Eggless Chocolate Cake to your guests, or indulge in a guilt-free dessert yourself!

Related Recipes:
Nankhatai - Eggless Almond Cookies
Chocolate-Dipped Strawberries
Chocolate Banana Bread or Cake

Shrikhand - Yogurt Dessert with Saffron & Nuts

Shrikhand, also known as Amarkhand or Mattha is an easy and flavorful Indian dessert which is traditionally prepared by hanging Yogurt in a muslin cloth and draining it of all its liquid content, then using the remaining whey to make the rich and creamy Shrikhand. It is generally flavored with saffron, cardamom and nuts, but over time, various Shrikhand recipes have evolved where you can flavor it with seasonal fruits and artificial flavors to suit your tastebuds. It is similar to a Yogurt Parfait, just a bit thicker in texture, and without granola or cereals. Also, it has a nice creamy flavor, but without the usual fat content. A perfect accompaniment to any Indian meal, or as a healthy dessert when entertaining, this Kesar Shrikhand (Yogurt Dessert) is sure to please you and your guests!

Ingredients
3 cups fresh yogurt
1 cup caster sugar
5-6 strands of saffron (plus more for garnish)
1 tbsp warm milk
1/4 cup nuts - pistachios, almonds, cashews - chopped
1/2 tsp cardamom powder

For Garnish
some more chopped nuts
rose, marigold or any other edible flower petals

Method
Line a colander with a muslin cloth(or a very fine cloth or sieve) with the edges hanging over the colander. Pour in the yogurt. Gather the edges of the muslin cloth and tie a knot, hanging the tied edges from the kitchen sink, letting all the liquid from the yogurt drip in the sink. At the end of 5 hours, the yogurt that remains in the sieve/muslin cloth will be thick and creamy.

Take 1 tbsp warm milk, and drop the saffron strands into it. Let it rest for 15-20 mins to bleed so the saffron oozes out all its color.

Transfer the hung yogurt to a large bowl. Add all the remaining ingredients to it. Mix well, cover, and set in the refrigerator until it is time to serve.

Transfer to a Serving Bowl, or in individual bowls. Then garnish with some chopped nuts, saffron strands and flower petals.

Tip: To reduce hanging time, blend 4 tbsp condensed milk with 1/4 cup crumbled paneer. Make a smooth paste, then add to the curd to make a thicker Shrikhand when you don't have enough time for preparation.

I'm sending this beauty over to Grace for her Beat the Heat event.

Shrikhand is a simple and delicious dessert, high in calcium and flavor. This traditional recipe is a bit time-consuming, so if you are looking for a quicker version, try my Sour-Cream Kesar-Elaichi Shrikhand recipe, which requires no prep-time whatsoever, without compromising on the taste!

Related Recipes:
Mango Kulfi (Mango-Mascarpone Mousse)
Pear & Almond Yogurt Cake
Coconut Burfi (Coconut Laddoos)

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fruits, desserts, indian sweets, nuts

Aloo Masala (Batata) Poha - Healthy Breakfast

"Aloo Poha", or "Batata Poha", as its called in most places in Gujarat and Maharashtra, is a very well-known and easy-to-make light snack. Mostly savored as a healthy breakfast in most Indian homes, Aloo Masala Poha mainly consists of puffed rice flakes & potatoes, but it has evolved over time to include cooked veggies like boiled potatoes, onions, peas, carrots and coriander. Low in fats and carbs, and high in fiber and vitamins, this is a perfect breakfast meal. It is also popular as a light evening snack, often served with tea. My recipe combines more veggies than usual, and a final sprinkling of sev (thin flat noodles) for a glamorous touch. Light and refreshing, yet filling at the same time, this Aloo(Batata) Masala Poha is a simple and healthy meal!

Ingredients
3 cups poha (rice flakes)
1 medium-sized potato - boiled and chopped
1/2 onion - chopped finely
1/4 cup peas - boiled (or frozen and thawed)
2-3 tbsp carrots - boiled and chopped (optional)
1 green chilli - finely chopped
4-5 curry leaves
1/2 tsp cumin (jeera) seeds
4 tbsp oil
salt & lemon juice - to taste
1 tsp turmeric powder
1 tsp sugar
chopped cilantro - for garnish
thin sev or shredded coconut - for garnish (optional)

Method
Take the poha (puffed rice) in a bowl and wash it thoroughly with water. Soak them in water for 1 min, then transfer to a colander and let all the water be drained. leave them while you prepare the other stuff. They will puff up a little and get softened as they soak the water.

Take the chopped carrots and peas in a bowl, add a little water and microwave them for 5 mins until they become soft and cooked. Alternately, you can boil them along with the potatoes.

Take 4 tbsp oil in a non-stick pan, add the curry leaves and the cumin seeds. When they start spluttering, add the chopped green chillies and the onions. Saute them till they turn slightly pinkish-golden in color.

Add all the boiled vegetables, sugar, salt and turmeric powder and cook for 5 mins. Finally add the soaked poha and mix everything well ltogether, evenly coating with oil and spices. Sprinkle a little water if desired, then cover with a lid and let it cook for another 8-10 mins, stirring occasionally to prevent sticking to the vessel.

Add the chopped coriander, leaving some for garnish, and give it a final stir. Remove from flame and transfer to a serving bowl.

Garnish with some more chopped cilantro and shredded coconut or sev if you like. Serve the Aloo(Batata)Poha hot with a cup of tea for breakfast, or some lemonade on a breezy summer evening!

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Vegetable Handvo - Savoury Lentil Cake
Paneer-Tomato-Capsicum Muffins
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Moong Dal Kachori (Stuffed Lentil Baskets)

My mom used to make really delicious Crispy Moong-Dal Kachoris, and I still remember what a glutton I used to be when I ate those! of course, I could never have enough of these, or the lilva kachoris, their second counterpart. But then, crisp and flaky on the outside, and warm and flavorful on the inside, you just can't stay away from Kachoris! Do I sound like a commercial? guess what, once you try the recipe below, you'll start promoting it yourself! I've used moong-dal, or yellow (split-pea) dal as a filling, but you can experiment with peas, tuver dal, or even any other lentil of your choice. It looks like hard work, but believe me, its totally worth the effort! Flavored with lentils sauteed in spices, and complete with raisins and shredded coconut to add that extra punch, these Moong Dal Kachoris are a treat to the eyes and the tongue!

Ingredients

For the Kachori Crust
2 cups all-purpose flour or whole grain white flour
1 tbsp semolina (fine rava)
4 tbsp warm melted ghee (clarified butter)
salt - to taste
1/2 tsp lemon juice
hot water - to knead the dough
oil for frying kachoris

For the Filling
2 cups Moong Dal - soaked for at least 2 hours
1 tspn cumin seeds (jeera)
1 tspn carom seeds (ajwain) or saunf
1/2 tspn asafoetida (hing)(optional)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
1 tbsp grated coconut
1 tbsp coriander - finely chopped
a bunch of raisins (optional)
2 tspn sugar
2 tbsp oil
salt and lemon juice - to taste

Method
Take the Moong Dal and let it soak in water for at least 3-4 hours.

For the kachori, mix the salt, semolina, lemon juice and flour together and add the warm ghee to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead it using warm water into a firm dough(not too thin or soft, just pliable enough). The warm water and rava will help make the crust more crispy. Cover with a wet cloth and leave aside for 25-30 mins.

Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, saunf and asafoetida. When seeds splutter, add the soaked moong dal to this, after removing all water. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Cook for 8-10 mins, then remove from flame. Mix the grated coconut, chopped cilantro and raisins and keep aside.

Now divide the dough into small portions, and roll each one into 3" diam. disc. Put a large spoonful of the filling into the center, then fold the dough over the filling to form a pouch and shape it into a basket from the top(as shown in the pic) You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Make sure to seal the filling at the top else it will all ooze out when you fry them! Repeat for all the kachoris.

Deep Fry: Now heat oil in a wok and deep fry 3-4 kachoris at a time over low-to-medium flame till they are golden brown in color. Do not fry on high heat as they will turn brown but will be uncooked from inside.

Baked: Alternately, you can preheat the oven to 350 degrees. Then place the kachoris on a large oven tray. Space them at least half inch apart and apply light margarine to them with a brush. Now bake them for 10-15 mins, then rotate the tray by 180 degrees to bake on the other side for 10 mins, or till the surface becomes light brown in color.

Of course, the fried version is much tastier than the baked one, but if healthy is more important to you than tasty, you know what to choose!

Tip for Crispy Kachoris The semolina and the lemon juice help make the crust more crispy. Also, fry the kachoris on low heat, then when its time to serve, refry them or bake them on high temperature; this will also make them crispier.

Lay out your beautiful Moong Dal Kachoris on a platter. Serve hot with Green Chutney or sweet-and-sour Tamarind Chutney. I'm sending these to Dangit who's collecting Party Dishes for her daughter's first b'day!

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Crispy Vegetable Samosas
Tuver-Lilva ni Kachori
Khasta Dal Kachori Chaat

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appetizers, lentils, snacks, party-food, baked, entertaining

Chana Masala (Chickpea) Sandwich - Indian Bruschetta

"Chhole" or "Chana Masala" is a popular Indian recipe for curried chickpeas, boiled and cooked in a delicious tomato-onion sauce, and flavored with mild Indian spices. I love chickpeas, and I really really love Bruschetta, so its not hard to guess how this beautiful Chhole Sandwich aka "Indian Bruschetta" was born! It was a totally on-the-spur-of-the-moment appetizer that I cooked up one night, making use of some leftover chickpeas topped on grilled bread, with some tomatoes, basil, cilantro and parmesan cheese. But it was such a successful experiment that I am sure I'll be making this more often! I was actually quite surprised at how presentable it looked too! But looks apart, this is one of the tastiest open sandwiches one could eat, even if you don't have an Indian palate. In fact, I actually liked this Indian Chickpea Bruschetta version more than a traditional Italian Bruschetta!! now isn't that something?!!

Ingredients
4 slices of wheat or white bread
8 tbsp chhole (curried chickpeas) - recipe below
4 tbsp fresh firm tomatoes - chopped finely
2-3 tbsp shredded cheese (parmesan or mozarella)
salt & pepper - to taste
fresh or dried basil - to taste (optional)
some finely chopped cilantro

Chhole (Chana Masala - Curried Chickpeas)
2 cans boiled chickpeas
1/2 onion - chopped finely
2 tbsp tomato puree
1 tbsp tamarind sauce mixed with 1/4 tsp sugar
2 tbsp yogurt (optional)
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala or chhole masala
salt & lemon juice - to taste
water - if needed
3 tbsp oil

Method
Drain the chickpeas from the can and wash them well. Heat a saucepan, add the oil, and saute the onions till they become soft. Add the ginger-garlic paste and the tomato puree.

Next, mix the tamarind paste in the yogurt and blend well. Add this to the tomato puree. Add all the spices and the drained chickpeas, then cover and let it cook for 10-15 mins, until the chickpeas are thoroughly cooked and become soft. Check for taste, adjust salt, lemon juice and spices, then remove from heat and keep aside to cool a little.

You can cook the Chhole ahead of time and preserve it refrigerated for upto 24 hours.

Garnish your Chana Masala with some onion rings and choped coriander, and you can serve it hot with Breads or Rice.

Assembling the Chhole Sandwich
Take each slice of bread; remove the edges and cut into desired shapes if you want. Toast the bread slices in a regular toaster or in an oven for 5-7 mins at 300 deg F, till they are lightly browned and crispy.

Mix the chopped tomatoes with salt, pepper, cilantro/basil, and toss to coat well. Set aside for 5 mins to let the flavors blend.

Take the curried chickpeas; put 2 tbsp each of this mixture onto the toasted bread(you can spread a little butter if you want). Top with a spoonful of tomato mixture, then sprinkle some shredded cheese on the top. Microwave each slice for 2 mins to let the cheese melt, or you can reheat the entire batch in an oven on a cookie sheet.

Serve these delicious and beautiful Chhole Sandwiches as an appetizer or a party snack. They look great and taste great, and are high in proteins and fiber, and I can bet your guests would love this Indian take on Bruschetta!

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Shiitake Mushroom Crostini
Steamed Vegetable Timbales
Traditional Italian Bruschetta

Apricot-Ginger-Cranberry Muffins

Apricot and Ginger are great flavors when paired together, and you'll vouch for it yourself once you try these delicious Apricot Ginger Muffins; its like capturing the essence of summer in a muffin! Made with fresh apricots and melted butter, these muffins are very soft and moist. The shredded ginger adds the perfect amount of spice, filling your kitchen with a refreshing aroma. I decided to add a handful of craisins, because it made my muffins look prettier and taste better! A simple blend of fresh ingredients baked together, these amazingly moist and flavorful Apricot & Ginger Muffins have become one of my favorite recipes!

These are perfect breakfast muffins, and have become my preferred choice, with a cup of Ginger-Cardamom tea, so try it for yourself and see! Off these go to Aparna who's hosting BBD#12 featuring "Small Quick Breads" this time!

Ingredients
Makes 12 muffins

1-3/4 cups self-raising flour
*** use 1 cup AP and 3/4 cup wheat flour for a healthier version
3/4 cup fresh apricots - diced
*** or use one 8.5-ounce can sweetened apricot chunks - drained
1 egg
*** substitute 1/4 cup vanilla or plain yogurt for an eggless version
1 cup castor sugar
1/2 tsp salt
1-1/2 tsp ground ginger
4 tbsp dried cranberries or craisins
3/4 cup milk
1/3 cup melted butter
1 tsp baking powder

Method
Preheat oven to 400 degrees F and prepare muffins pans by greasing with non-stick spray.

In a large bowl, sift together the flour, sugar, baking powder, salt and ginger.

Combine egg, milk, melted butter and chopped apricots in another bowl. beat a little to combine everything together. Now add this to the dry mixture just until combined. Do not over-beat. Fold in the cranberries and stir.

Spoon the mixture into the moulds and bake for 20 minutes, until the tops rise and become golden.

Let the muffins cool in the rack for 10 mins. Then gently remove then from the moulds and transfer to a wire rack to further cool for another 5-7 mins.

Serve the deliciously soft muffins with a cup of tea. The sweet apricots are balanced by the semi-sweet cranberries, and the mild taste of ginger gives them a lovely flavor. The ginger flavor will be stronger one day later, which I really liked! The melted butter gives these Apricot Ginger Muffins a soft and rich texture that's hard to ignore!

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Chocolate Muffins with Chocolate Sauce
Low-Fat Blueberry Muffins

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fruits, desserts, muffins, cranberry

Chocolate-Dipped Strawberries - Easy Healthy Dessert

Summer means bountiful berries and delicious desserts, but when it comes to ripe and luscious strawberries combined with rich and dark chocolate, more often than not, a platter of Chocolate Covered Strawberries can easily serve to be the perfect answer for your dessert needs, without being overly heavy! The summer in California gives us huge red strawberries that can be amazingly sweet, and with a packet of Ghiradelli's delightful dark chocolate, you are all set to make a dessert that's pretty and healthy. So for our bbq last evening, I chose to make a dessert of strawberries dipped in chocolate ganache, and as expected, everyone loved it!

Ingredients
6 ounces semisweet chocolate - chopped
15-20 large strawberries - washed and dried very well

Method
Wash all the strawberries, and make sure to keep their stems.

Put the semisweet chocolate into a large heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Then turn off the heat; set the bowl of chocolate over the water to melt. Keep stirring until it becomes smooth and silky. (Alternately, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or so until melted.), in batches of 30 seconds each.

Once the chocolate has melted, remove from heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set the strawberries on the parchment paper. Repeat with the rest of the strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes, or you can refrigerate them for 15-20 mins too, or until its time to serve!

Drizzle your strawberries with some white chocolate if you like. Serve the beautiful chocolate-dipped strawberries with some cold coffee or a round of chocolate-coffee martini!

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chocolate, desserts, fruits, healthy, entertaining

Creamy Asparagus & Mint Soup

Since my last adventure with grilled asparagus salad, I had been itching to try the creamy Asparagus Soup which is considered to be a favorite way to devour the goodness of these stems. Its really easy to make, and there can be several variations that you can try. I chose to make a simple one with creamy white sauce mixed with onions, garlic and spices. Asparagus has a strong flavor by itself, so cream and mild spices help to tone it down a bit, accentuating it in a nice way. I chose to add a few mint leaves as well to give it a nice color, and a wonderfully fresh aroma!

I took inspiration from the traditional Cream of Asparagus soup recipe, and modified it a little to add the mild flavor of mint. I also reduced the cream a little to make it healthier, and substituted that with regular milk. With a touch of thyme, butter and black pepper, this asparagus soup is as refreshing to eat as it looks! Off this goes to Dee's Herb Mania featuring "Mint" this month!

Ingredients
Serves 4-6

2 tbsp + 1 tbsp butter
2 tbsp all-purpose flour
2 tbsp fresh cream (or whipping cream)
2 cups milk
3/4 pound fresh asparagus
1/2 white onion - chopped finely
2 cloves of garlic - chopped finely
3-4 mint leaves
water (as required)
salt and pepper - add to taste

Method
To make the white sauce, melt the 2 tbsp butter in a saucepan over low heat. Blend in the flour, salt and pepper. Stir until smooth. Then add the milk and cream, and allow to cook and thicken, all the while stirring constantly, so it does not stick or get burnt. Once it starts to bubble, remove from flame, give a final stir, and set aside to cool.

Take 1 tbsp butter in another wok; melt it, then saute the onions and garlic in it to it becomes soft and glazed.

Wash the asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain the cooked asparagus, and reserve the remaining liquid.

Set aside a few of the asparagus tips or pieces for garnish. Wash the mint leaves, and blend them with the cooked asparagus to form a smooth paste. Add the onion-garlic mixture to this, and blend again to make a smooth puree. Pass the puree through a food mill or press it through a sieve to remove smaller granules.

Now measure 1 cup of the cooking liquid and allow to boil on medium-heat; add water if needed. Then add the white sauce and pureed asparagus-mint mixture.

Heat thoroughly and check for taste; season with more salt and pepper if desired. Once done, remove from flame and allow to cool a little.

transfer the Asparagus soup into serving bowls. Garnish with a stalk or 2 of the reserved asparagus. Dash some more pepper on the top, or add some more cream if you like. Serve the hot and creamy asparagus soup with some breadsticks, and enjoy the goodness of the greens!

Have a wonderful July 4th weekend, and hope you have a great time with your bbq grills and your family & friends!

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Handvo - Healthy Vegetable Cornmeal Cake

"Handvo" is a cherished gujarati recipe which can be called a savoury steamed vegetable cornmeal cake, and is filled with several nutritious ingredients. The flour used in Handwo generally consists of corn, rice and chana dal(lentils). It is then combined with yogurt, spices and healthy vegetables, then allowed to ferment before steaming in a vessel, leading to yield a soft and delicious, yet healthy snack which can be relished with chutneys or tea. It is a beautiful blend of spices, flour, fresh vegetables and yogurt to make a light snack, or in my case a fulfilling dinner!

"Handwa Flour" can be bought from any indian store, and would look like coarsely-ground idli-flour; it consists of chana dal, rawa and cornmeal, so I would recommend trying to get the actual flour first. If you simply cannot find it, then you can use yellow or white cornmeal. Please keep in mind that the latter has a typical corn flavor, which will dominate the flavor of the dish. I'm sending this traditional gujarati recipe to Pam who's hosting weekend-herb-blogging for Kalyn this week.

Ingredients
2 cups handva flour (or cornmeal, as a second option)
1/2 cup bottle gourd or zucchini
3 tsp shredded carrot
1/4 cup fenugreek leaves
1/4 cup spinach leaves (optional)
2 green chillies -finely chopped
4-5 garlic cloves - finely chopped
1/2 tsp ginger paste
3 cups buttermilk (or yogurt mixed with water)
1 tsp soda bi-carb (fruit salt)
** increase it by 1/2 tsp if you don't feel its frothy enough
1 tsp each urad and channa dal
salt - to taste
1 tsp lemon juice
1/2 tsp sugar (optional)

For Tempering
1 tsp mustard seeds
2 tsp sesame seeds
2 tbsp oil

Method
Take buttermilk in a large vessel. Add salt, soda and flour and mix well. As the mixture begins to froth, cover and set aside for 6-7 hours for fermentation.

Grate the bottle-gourd or zucchi and squeeze out all excess water. DO this after the fermentation is done, as leaving bottle-gourd in air oxidises it and makes it turn brown.

Now add all the vegetables, bottle-gourd, spices and green chillies to the flour mixture.

Heat oil in a pan, add urad & channa dals, and the mustard seeds. Allow to splutter, then pour half of it into the batter and mix thoroughly.

Steaming
Pour the mixture into a steel or aluminium container. Place in a Steam Cooker and cook like idlis, for about 25-30 mins, then check to make sure its cooked through. Remove from flame and keep it covered for another 7-10 mins. Once cooled, you can slice it into wedges.

Baking
Put in a greased oven proof deep container. Pour remaining seasoning and sesame seeds on the top. Place in a preheated oven at 350 degrees F for 10 minutes. Then reduce to 300 and bake for another 30 minutes until done. Check by inserting a skewer or toothpick, which should come out clean. Slice into wedges and serve hot.

Individual Pancakes
You can even drop pancake-sized portions in a greased covered cook-top sauce pan instead of the oven, and let it cook for 10 mins, or until done. Its a little time-consuming, but works great when you want to dazzle your guests!

This goes to my Healthy Cooking event, and if you haven't cooked already, please do share you healthy recipes with us for the winner gets a copy of Pam Anderson's new cookbook!

Serve the Handvo with cilantro chutney or tamarind chutney; for me, I'll gladly have it with a cup of Masala Chai!

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Almond Pesto Fettucini Pasta

We love Italian food, but when it comes to pasta, its hard to break away from the tried and tested tomato-basil sauce or creamy alfredo sauce. But recently, I've been experimenting with different types of Pesto, and what better way to use up all that sauce other tha blending it with pasta to make this delicious Almond Pesto Fettucini!! Some time back, I made the walnut-cilantro pesto, and this time around, I chose the Almond and Parsely along with Basil to make my pesto sauce. Unlike pine nuts, almonds impart a smoother texture and a unique taste, especially when you use blanched almonds. Adding parsely adds an ever-so-mild kick to the pesto, which works great if you want to use this as a pasta sauce! I used regular Fettucine, but you could go for the spinach or whole-wheat one too. This Almond Pesto Fettucini is a welcome alternative to usual pasta recipes, and the Pesto can also be used as a light dressing for a pasta salad.

Ingredients
9 oz fettucini pasta
1/3 cup whole blanched almonds
1 and 1/2 cup fresh basil
1 cup fresh parsely
4 tbsp lemon juice
** adjust to taste, you may need more if using as pasta sauce
3 large garlic cloves
1/2-1 tsp salt
5 tbsp + 2 tbsp extra-virgin olive oil (divided)
1/4 cup grated Parmesan cheese

Method

Almond Pesto
Pulse the almonds in a food processor until finely ground. Add lemon juice, garlic, basil, parsely, salt and parmesan cheese; process until finely chopped.

With the food processor running, gradually add olive oil and process until smooth. Keep scraping the sides while you pulse, and add olive oil a little at a time to make a smooth pesto. Set aside for later use, or store it in an air-tight box and refrigerate.

Pesto Fettucini
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until done. I generally add 1 tsp oil and a pinch of salt while the pasta is cooking so they don't stick to each other and get cooked faster.

Once done, drain the fettucini, then wash under cold running water and add 2 tsp olive oil. This will prevent the noodles from sticking or clumping and also help them get properly flavored when pesto is added.

When ready to serve, add the pesto to the fettucini, season with some more salt and ground black pepper if desired and mix well.

Transfer the Almond Pesto Fettucini to serving bowls and garnish with fresh basil leaves. Off this goes to Archana's Kitchen for the One-Dish Meal roundup!

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Low-Fat Strawberry Vanilla Cake

There's a story behind this delicious Low-fat Strawberry Cake! What happens when I have an urge to eat a cake but my weighing scale glares right back at me, reminding me of the zealous workout at the gym this morning which merely burned 300 calories?? I try to talk myself out of the urge, but the chef inside my head feels otherwise, and a new low-fat strawberry vanilla cake is born!! Generally, there's more to it than just this; a battle between my wits and desires often forces me to simply evade eating any desserts, but with my pantry loaded with fresh hand-picked strawberries that we got back from our strawberry-picking weekend, I somehow convinced myself to see that strawberries are really good for health, and so are baked goods! So it wouldn't be a sin to try a hand at this souffle-like vanilla cake that has strawberries in every bite, which is way more filling and delicious than a simple strawberry smoothie:). Flavored with a hint of cardamom & vanilla, and with half the calories than a regular cake, this strawberry dessert recipe is an out-and-out winner!

This recipe is totally an original one that I came up with to suffice my craving for a low-calorie, low-fat dessert. Hence I have substituted some key high-carb ingredients like all-purpose flour, butter and egg-yolk with healthier options like whole-grain and whole-wheat flour, low-fat, low-cholesterol olive oil and egg-white only, which has 40 different proteins and water, and minimal fat content. Also, I used only 1 cup brown sugar, which makes this a little less sweet cake, but combined with the strawberries, it is still rich and sweet enough, and considerably reduced in saturated fats and calories than its original counterpart. I was pleased that even without egg-yolks, the cake came out soft and spongy. So this is definitely a recipe I'm going to hold on to and splurge in with fruit variations for my diet-desserts! Off this goes to Equal Opportunity Kitchen for the Tried,Tested & True event, where they are asking for healthy and delicious recipes!

Ingredients
Make one 9x9 loaf or 6 mini-cakes

6-8 large strawberries - washed
1 cup whole-grain pastry flour
1 cup wheat flour (use all-purpose flour for a richer cake)
1 cup + 2 tbsp brown sugar (divided)
1/2 cup skimmed milk
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn cardamom powder
1/2 tspn salt
1 large egg (whites only)
3 tbsp olive oil (or smart-balance light spread)
2 tspn vanilla extract
strawberries - sliced for garnish

Method
Preheat the oven to 350�F. Coat a 9" x 9" baking pan or 6 medium ramekins with cooking spray.

Slice the strawberries vertically to form thick slices(about 4-5 per berry). Reserve 6 slices for garnish, and sprinkle 2 tbsp brown sugar on the remaining ones. Toss in a bowl gingerly to evenly coat with the sugar. If your strawberries are really sweet, you can omit the sugar at this step.

In a large bowl, stir together the flour, baking powder, baking soda, cardamom, and salt.

In another medium bowl, whisk the sugar, egg-white, and oil until smooth. Beat well to make it fluffy and airy, about 1 min. This step is important as this will determine how much your cake rises. As we are using only one egg-white, beating it adequately is required for a spongier cake. Whisk in the milk and the vanilla essence to this.

Pour the wet ingredients into the dry flour mixture and stir just until blended.

Now arrange 3 sugared strawberry slices on the base of the ramekins. Scrape into the prepared pan or the ramekins. Pour the batter over it, then again layer with another 3 strawberries and finish with the batter on the top, taking care not to fill more than 3/4th of each ramekin, allowing room to expand. If you are using a cake pan, just layer all the strawberry slices below then top with the batter.

Bake for 35 to 40 minutes (about 25 mins if you are using the ramekins), until the cake is springy to touch, shrinks from the sides and a toothpick inserted into the center comes out clean.

By using whole-grain wheat and pastry flour, just 1 egg, and olive oil instead of butter, we can cut down significant amount of calories from this dessert, The whole-grains make it a filling treat, and the combined recipe makes it a low-fat cake which provides only the good carbs and fats to the body.

Strawberries when baked tend to lose their sweetness a little, hence rolling them in sugar at the beginning is recommended. Plus, the cardamom adds a wonderful aroma and a hint of flavor to the vanilla batter which beautifully compliments the strawberries. Its a great way to enjoy a guilt-free treat any time you want, without compromising on the taste!

For a lavish dessert, top it with some whipped cream, or dust it with some icing sugar. This also makes for beautiful individual desserts when entertaining. I really enjoyed my low-fat version of vanilla strawberry cake, and now have a delicious solution for dessert cravings that do not antagonize my weighing scale!

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Low-Fat Pear & Almond Yogurt Cake
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Sprouted Bean & Lentil Salad - Healthy & Tasty

Summer means more time at the beach, which in turn means getting into shape as soon as you can! Joining the "eat healthy" bandwagon, the Sprouted Bean & Lentil Salad has become my current favorite as weeknight dinners, at least twice a week. A healthy diet should include a mix of essential nutrients, a primary one being Proteins. And for vegetarians, beans, legumes and lentils are the best way to fill up on your protein needs. I love this salad because it's easy to prepare, tastes really great, and is extremely filling! Sprouted beans are combined with chopped veggies and flavored with fresh herbs and spices to help you get the best of "tasty & healthy". Customize it to suit your liking, or enjoy this summer salad the way I like it!

Lentils are a great source of protein, calcium, and are also rich in fiber. They have a unique flavor when you sprout them, and they can fill you up in no time, which works perfectly for diet plans and portion control. Garbanzo Beans (also called chickpeas) are a good source of cholesterol-lowering fiber, and also help keep your blood-sugar under control.

For my salad, I used Horsegram Dal, but you can use any other legume of your choice. I made a mild sweet and sour tamarind sauce, which was used as a dressing for my salad. I added sprouted Green Mung, along with chickpeas and other veggies, and sprinkled some spicy chaat masala and cilantro to add a zing to the sweet and tangy chutney dressing. I had never eaten sprouted horse-gram before, and I was really skeptical about how it would taste, but this salad came out great, and now its become one of my favorite salad recipes!

Ingredients

1/2 cup horsegram dal
1/2 cup whole green mung
1/2 cup boiled garbanzo beans
1 tomato - finely chopped
1/2 onion - finely chopped
1/2 cucumber - finely diced (optional)
1/4 cup fresh cilantro - finely chopped
salt - to taste
black pepper - to taste

For Dressing
3 tbsp tamarind chutney
lemon juice - to taste
2-3 tsp chaat masala

Method
Soak the horsegram and whole green mung in 2 containers in sufficient water overnight. Cover with a lid and allow them to swell-up. Then remove the water from the containers, cover with a damp cotton cloth or kitchen towel, and allow them to sprout, probably another 6-8 hours. You can even use a sprouter for doing this. The sprouted beans can be dried and stored in an air-tight box or zip-lock bags in the refrigerator for 5-7 days.

Now mix all the ingredients for the salad in a large bowl, except cilantro. Add the salt, and black pepper to it and let it sit for 5-10 mins.

Meanwhile prepare the tamarind chutney, or you can use the store-bought one. If you are not a tamarind-person, you can easily omit it and use only lime juice for the dressing.

Add the dressing to the salad, taste and add any more spices as required. Finally sprinkle a generous helping of chaat-masala, again, according to your taste. Chaat Masala is merely a blend of spices and adds a fresh taste to your food, so don't be afraid of using it! Top it with chopped cilantro.

Enjoy this healthy Sprouted Lentil Salad on its own, or top it on a slice of bread. Combine with a glass of orange juice and you are all set for a healthy and tasty dinner indeed!

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Cooking with Asparagus - Recipes & Methods

Until recently, I was unknown to the culinary world of asparagus, or its health benefits. But since I started blogging about food, I have seen so many different ways to cook asparagus, that I was inspired to give this perennial herb a try. Low in calories and packed full of nutrients like Folic Acid, Vitamin K, potassium and flavonoids, its a boon for the body. And the best part, you can serve it in several innovative ways or pair it with your food to get some greens into your system. And if you don't like them plain (like me!), don't worry, one of the different methods and recipes listed below will surely suit your style and taste!

Few would know that "Asparagus" are actually the young shoots of a cultivated lily plant. They're considered to be a "vegetarian delicacy", which I'm sure you'd agree if you've paid for a bunch of these at the supermarket! They have a distinct, intense savoury flavour, and while French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much of Dutch asparagus is white, as it's grown beneath the soil and cut just as the tips emerge.

Being my first time, I wanted something quick and tasty to ease myself into the "eat asparagus" syndrome. I have eaten it with pasta before, but never really got to enjoy cooking it at home. I opted for the easy stir-fried asparagus with garlic, seasoning and a dash of parmesan for my first project, but now that I have developed a taste for it, I'll be trying more adventurous things with these greens! Meanwhile, here's a look at different ways to cook asparagus.

Note: Always be careful to wash asparagus spears in cool water to clean any soil or sand clinging to the tips. Then bend the spears so that they snap at the natural breaking points, or remove the two ends with a knife. Now you are ready to cook them using any of the methods below.

Boiling
Boil asparagus in 1-2 inch of salted water in a wide skillet or pan for 3 to 5 minutes. Immediately rinse them under cool water to stop the cooking and preserve the bright green color. Boil the asparagus with butter and onions, then add some seasoning, broth and heavy cream and blend to make a delicious Asparagus Soup

Steaming
You can even steam asparagus spears or pieces for 3-4 minutes using a standard steam cooker; just rinse under cool water after done so they don't become too limp. Add the semi-boiled asparagus to a pan with 2 tbsp olive oil, then add pine nuts, sun-dried tomatoes, some lemon juice and salt/pepper for a delicious take on Cooked Asparagus Better yet, whisk an egg in a small bowl, and some bread or cracker crumbs in a separate bowl. Dip the steamed asparagus pieces into the egg, then coat with cracker crumbs, and fry in hot oil until golden to make easy Asparagus Fritters.

Roasting
Bake or Roast asparagus in an oven preheated to 450 degrees F for for 3 to 5 minutes, or until tender. This method is generally preferred for thicker spears, and I particularly love it as it makes the stalks more crispier compared to steaming or boiling. Roasting asparagus is an easy, and flavorful way to enjoy these delicious green spears. The flavor is concentrated as the asparagus turns a deep, dark green. A topping of chopped nuts toasted in butter and olive oil, combined with some fresh salt and pepper makes for a great Roasted Asparagus Salad

Stir-Frying
Just like any other green beans, you can stir-fry 2-inch lengths of asparagus with some light oil, salt, pepper and seasoning. You can also add some finely chopped garlic while sauteeing the stems. Add these seasoned stalks to your favorite pasta, mix all in a creamy wine sauce, and you have an easy and delicious Pasta recipe with Asparagus.

Grilling
As barbecue season sets in, Grilled Asparagus can be an easy way to relish the greens. You can arrange smaller pieces of asparagus on skewers along with other veggies and grill them over a bbq. Just brush them with some olive oil and keep turning it around on the grill over medium heat, until the edges get browned and the stems are barely tender-crisp (about 5-7 mins). Drizzle with some lemon or orange juice, cajun seasoning and fresh parmesan cheese for a quick appetizer.

Choosing & Storing Asparagus - It is generally in season from May to July, and is best cooked within 2-3 days of purchase, just like any other vegetables. The tips should be tightly curled and perky; choose stalks that are firm and straight, rather than limp and wilted. You can wrap asparagus shoots in damp kitchen paper, put them in a perforated paper or plastic bag and keep in the salad drawer of the fridge; you can also store it in a glass or jug of cold water in the fridge for 3-4 days.

I was thrilled to have discovered so many lovely recipes using Asparagus. From appetizers to soups and pastas to salads, it is one of the most versatile veggies! And with so many different ways to cook asparagus, there's no way you can resist including these lovely summer stalks in your daily menu, right? If you have some favorite asparagus recipes to share, please add them here via comments.

Whole Grain Blueberry Pancakes

There's nothing that can keep me away from IHOP and its whole grain and nut pancakes, except an absolutely full stomach! Pancakes serve to be ideal breakfast in many american homes, and if you can make them healthier, there's nothing better! These healthy whole-grain blueberry pancakes were a perfect weekend brunch, and if you feed these to your kids, you won't feel guilty either! Loaded with the goodness of whole-grains, and the antioxidant power of blueberries, these pancakes are the ultimate balance of "tasty & healthy". What more could you ask from food, right?!

Pancakes are never out of fashion. And there are plenty of ways to mix-and-match and customize the basic recipe, which makes it interesting too! They go well with tea, coffee or orange juice, and as far as variety is concerned, the possibilities are endless! I love whole grain pancakes; they have an earthy texture and are very filling indeed. Here, I combined the classic whole-grain pancakes with blueberries and some coconut milk which brings a fresh tartness that nicely balances the sweetness of maple syrup. And they are light, fluffy, healthy and filling, all at the same time! Try experimenting with different berries; adding shredded coconut and some nuts wouldn't be a bad idea either!

Ingredients
Makes about 6 pancakes

3/4 cup white whole-grain (wheat) flour
1/4 cup oat flour (or substitute the oat flour for regular or whole-grain one)
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup fresh blueberries (or frozen and thawed)
1 cup buttermilk (or milk)
1 large egg - lightly beaten
2 tbsp butter - melted
1 tbsp coconut milk (or plain water)
confectioner's sugar - for dusting

Method
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter to this.

Stir all the remaining ingredients until they are just combined. Don�t worry if the batter is a bit lumpy, you don't want to over mix. Finally fold in the blueberries.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. (If a drop of water dropped onto the pan starts to sizzle, the pan is hot enough). Now pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color (about 30 seconds), then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a dab of butter and maple syrup, or simply dust them with some confectioner's sugar! These whole grain blueberry pancakes are simply delicious! In fact, I could say this is my best pancake recipe ever!

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