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Easy to go Starters and Desserts

Peanut Dip

INGREDIENTS

Peanut – 1 Bowl

Ginger – 1 inch

Garlic ( chopped ) – 3 to 4 clove

Onions ( chopped ) – 1/2 bowl

Dry red chili / Green Chili ( as per taste )

Tamarind  – 2 inches ( half of cherry tomato )

Oil – 2 tsp

salt ( as per taste ) while grinding.

Water, while grinding

METHOD

In a pan take 1 tsp of oil  once its hot add peanuts then roast it and take it out in a plate. Now add another tsp of oil, once its hot add rest of the ingredients and roast it. Allow the mixture to cool down.

Once it’s cold add all the roasted ingredients and salt in the jar and grind it into smooth paste. Add little by little water while grinding as per the consistency required.

This dip can be had as a bread spread and also along with dosa / Idli / Pongal.

Tip: keep the spread like a smooth paste so that you can use it as a spread on bread and while using it for dosa or pongal you can add little water and change the consistency like that of chutney.

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Black Millet Patty ( Bajra Dabera)

INGREDIENTS

       1/2 tsp Chilli, red powder
      
      1/2 tsp of cumin seeds
 
       1/2 tsp Coriander
 
       1 tsp Garlic
 
       1/2 tsp Ginger
 
       2 tbsp Semolina ( sooji )
 
       1/4 cup Curd
 
       1 tsp Chilli paste, green
 
       3/4 cup Fenugreek ( finely chopped )
 
       Salt as per taste
 
      1/2 Turmeric
 
      1/4 cup Whole wheat flour
 
      1 tbsp Oil
 
      1 1/2 cups Bajra (black millet) flour
 
      Oil for shallow fry / deep fry
 
    
      

METHOD

 

 

Mix all the above ingredients, if required add very little water. Once the dough is ready, grease a tray and take small portions of the dough to make patty from it. Repeat the same with rest of the dough and place all of them in the tray and cling wrap it and place it in the fridge for atleast 30 mins.  After the 30 mins, take the tray out and keep it on the counter for 10 to 15 mins before you start frying them. Heat the oil in a pan, once the oil is hot turn the flame down to medium flame and start frying the patty. 

It’s delicious when you munch it with cold curd or just with hot chai ( Tea ).

Note: If you fry in very hot oil, it might turn into brown quick but would remain uncooked from outside.  

Tip:  You can replace black millet with any other millet as well or mix equal amount of any other 2 millet.

 

Veg Momos | Dim sum

INGREDIENTS

To make Filling

Oil

Grated cabbage- 100grams

Grated carrots – 1/2 cup

Chopped onion – 1/2 cup

Chopped spring onions – 1/3 cup

Diced capsicum – 1/2 cup

Ginger garlic paste ( As per taste )

Chopped coriander ( optional)

Soya sauce – 1 tsp

Vinegar- 1/2 tsp

Salt as per taste

Note : Vegetable quantity can be divided into equal portions or as per your preference.

To make Dough

All purpose flour – 1 cup

Oil – 1 tbsp

Salt – 1/2 tsp

Water to knead

METHOD

In a pan take a table spoon of oil and heat it, once it’s hot add ginger garlic paste and then add all the veggies except spring onions and coriander and sauté it for 1-2 minute. Now add spring onions and coriander and stir for a minute. Now add soya sauce and vinegar , give a good stir let all the liquid evaporate for a minute. Switch off the burner. Let the mixture cool for sometime. In the mean time, sieve all purpose flour and knead the dough.

Now make small balls out of dough and cover it so that it doesn’t dry.

Roll each ball into thin poori’s and stuff it with the mixture and seal it into small bags

Meanwhile get the steamer ready. I used pan and idly mould you can use what you have. Grease the mould or plate. On the burner once water starts boiling place the mould and then the momos to be steamed. Steam it for 15 -20 minutes. Serve it hot with chilly chutney or schezwan. My kids have it with myo.

Note : Dough for momos should be like poori dough. When mixture has come down to room temperature add salt ( We are not adding salt when we prepare mixture because it leaves water and mixture might become wet ).

You can also prepare the mixture ahead and keep it.

Spinach paneer wrap keto

INGREDIENTS

Spinach

Full fat Paneer or cottage cheese

Green chillies or jalapeño deseeded

Pepper

Oregano

Himalayan salt

Grated cheese

Ghee or butter

METHOD

We all know the first step to any vegetables or fruits is to wash them. So let’s start by Washing the leaf and then pat it dry. Crumble the paneer then add cheese and all the spices according to your taste and the Paneer filling is ready. Now place the filling on leaf and gently role it one by one. To stuff the filling in green chilli, you need to slit it, deseed it and fill it with filling. Grease the baking tray or use parachment paper, place rolled spinach in 1st batch and chillies in next batch or either. Grease spinach and chilli with butter or ghee before microwaving it. Microwave it for a minute or 30 sec.

Use the ingredients measurements according to your macros. Happy Ketoing..

Tip: To dry any leafy vegetables, you can always use salad mixer. It helps to dry them quick and hassle free.

Other keto recipe

Almond saffron (Kesar badam ) milk – keto/low carbs

Panner Palak low carbo recipe

Lemon Green Chili Pickle- Keto

Stuffed PAPRIKA

Soup with Basic Ingredients

Minty Garlic

Bitter gourd (Karela ) dahi wale – keto special

Mawa

Mawa is also known as khoya and inspite being the secret ingredients in most of the North Indian saviour / sweets, it’s a sweet in itself. You can just have it once it’s ready and cooled down. Main ingredient of this recipe is milk. Milk is evaporated until only milk solids are left. Khoya is also used in handful of curry recipes to give richer taste.  Normally most of the people buy it from shops because it’s readily available and less time consuming but I would suggest to try it home as well because nothing can beat the taste of homemade ingredients, all you gotta do is stir occasionally while doing your other kitchen cores.

INGREDIENTS

1 kg milk

Condensed milk / milkmaid ( sweetened)

METHOD

Mava

Reduce milk to half. Once done add condense milk to it and keep stiring untill u get thick consistency (all milk has to be evaporated) make sure that it do not stick the pan. It is ready once it leaves the pan. Take a pan or baking tray and grease it with ghee/butter then spread parchment paper and pour the mawa and flatten it with spatula evenly. Finally let it sit for 3-4 hours on the counter. Cut and serve. You can spread silver paper on it.

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