Bakeless granola bars

Granola bars, no baking how easy is that and also they are good for you. You can make it, take them along and the best part is its to your choice of ingredients ( I mean  why buy them at stores, when you can make them yourself, and to  your choice of whatever dried fruits and nuts you want to add)

Crunchy sweet and oh so good for you, so read this simple easy to make recipe and make your self ,and your family and friends happy.

Ingredients:

21/2 cups rolled oats

1/4 cup chopped almonds

1/4 cup semi sweet chocolate chips ( If your a chocolate fan or else you can substitute with coconut flakes)

1/4 cup mixed nuts, raisins, sunflower seeds, chia seeds, raisins etc.. make it your choice of seeds

1/4 tsp vanilla essence

1/2 cup honey

1/4 cup light brown sugar

4 tbsp unsalted butter

                                                          

Cut out granola bars

Bakeless granola 

Method:

1. Using a baking tray lined with parchment or silver foil, toast  oats along with chopped almonds, for about 6 minutes at 350 F.

Take out of oven and stir them around, making sure they don't burn. Put Put them back in oven for another 10 minutes, remove  as they get light toasted. 

2.Pour these toasted oats almonds into a mixing bowl.

3.Heat a small pan add butter and melt it, over low heat. Add light brown sugar and vanilla essence ,close burner.

4.Add this melted butter to oats mixture.At this point you can go ahead and add some of the chocolate chips, don't worry it will melt and help to hold the bars.Mix in the nuts and coconut flakes.

I prefer to using a square baking pan, line it with silver foil, or parchment paper.

5.Pour  granola mixture into this  square pan, and press with a spatula to give it an even surface. Sprinkle the top with remaining chocolate chips. Cover with foil and refrigerate for at least an hour.

Remove the foil, and cut out even sized bars to enjoy!! 

Creamy Butter chicken

Butter chicken or fondly known as Chicken Tikka masala, is a royal Indian dish, prepared by cooking chicken and cooking it in a creamy tomato based curry sauce, that is medium spicy and full of aromatic flavors that an Indian spices offer. It is a favorite and served in almost all Indian restaurants  in India and abroad.

My version is to prepare a  not too heavy curry, for that I want to stay away from using heavy cream  and onions. It won't compromise on flavor,  its lighter so you can enjoy more of the curry guilt free :))
For bringing out the flavors, try using fresh ingredients and spices that will enhance the taste of the dish.
This recipe was looooooooong due, so happy I could modify and come out with a more healthier  option, of enjoying this dish.



Ingredients 

2 pounds boneless , skinless chicken cut into approx 1 inch cubes

2 Roma tomatoes, pureed

1 tbsp canned tomato

1 inch ginger freshly grated

3 to 4 cloves garlic freshly grated

1/4 cup cashews ( soak in water, 10 mins and grind to make a smooth paste)

salt to taste

2 tsp garam masala

Spices 
2 big cardamoms

1 inch cinnamon stick

2 bay leaves

2 to 3 cloves

3 to 4 black peppercorns

2 to 3 small cardamons

2 to 3 dried red chilies

2 tbsp butter

1 tsp honey


Marinade  for chicken
Ingredients
1 tbsp sour cream or can use 1 tsbp plain yogurt
1 tsp each ginger, garlic paste
salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil

                                                                            

Chicken marinade

Cook marinated chicken in a skillet 

Prepare the  sauce 

Cook chicken in the prepared sauce on low to medium heat covered

Butter chicken

Method:
In a bowl, add ginger , garlic paste 1 tsp each. Add salt to taste, 1 tsp red chilies powder, 1 tsp freshly squeezed lemon juice, 1 tsp coriander powder.  Add chicken and marinate it for about 20 to 30 mins.


Method for preparing the sauce for butter chicken.
1. Heat 2 tbsp oil in a skillet, and cook the marinated chicken, on medium heat for about 15 minutes, till the chicken appears cooked. The real test to know if chicken is cooked from inside, is to make sure its white and not pinkish  in color on the inside.
Once the chicken is done, cover and keep aside.

Method for preparing the curry sauce 
1.In the mean while, heat another skillet, add  2 tbsp butter , add in freshly grated ginger, garlic. Allow that to sizzle, few mins. next add in all the whole spices, all of them. Stir few minutes.
Next, add red chilly powder, and cashew paste, continue cooking about  5 minutes or as the cashew paste comes together. Add in tomato puree, stir another 8 to 10 minutes, adding salt and garam masala.
Taste the curry and add more salt if required. add 1 tsp honey for that sweet tangy taste, and then add the  cooked chicken, into the prepared curry. Add 1/2 cup water and continue cooking, another 10 to 12 minutes till the chicken and curry appear thickened and done.
Add freshly chopped coriander leaves, or thinly sliced colorful peppers as garnish,

Pasta pesto chicken

Wheat pasta is a healthy option of eating pasta! Also the chicken , adds a balance of protein that makes this dish a great meal.
This is one of the favorite ways of having pasta, rich creamy sauce and the combination of chicken with wheat pasta is liked by my family.



Ingredients
1 pound boneless skinless chicken cut into 1 inch cubes
salt to taste
1/2 tsp Thyme ( fresh or dried)
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp fresh finely chopped rosemary herb
2 tbsp butter
1 small onion chopped finely
2  garlic cloves  finely chopped
1 small roma tomato chopped finely 
3/4 cup heavy cream
1/2 shredded Parmesan cheese 
1 tsp crushed red chili 
1 tsp black pepper
1 box wheat pasta shells
1 small jar store bought pesto 

                                                                                 

                                                                   

  

Cook chicken 

Saute onions, garlic and latter add chopped tomatoes

Add cooked chicken to creamy sauce 

Add cooked pasta 

Pasta Pesto Chicken 

Method:

1. Fill up a medium cooking pot with water to cook the penne pasta (see recipe on pasta box)
Strain the cooked pasta and keep aside.
2. Clean chicken cubes,Coat with salt,thyme, seasoning, garlic powder and rosemary. In a pan, melt two tablespoon of butter, add chicken to cook on both sides, for about 5 to 6 minutes per side.
3. Once cooked, set aside, do not wipe or clean the skillet, as it has all the  flavors.
In the same pan, melt another two tablespoons of butter, saute onions, garlic and tomatoes. Add a pinch of salt and pepper, to taste.
Add 3 to 4 tablespoon of pesto(more or less depends upon how much you like pesto)
Pour heavy cream, stir to make a creamy sauce. Add in Parmesan cheese.
Add chicken. Allow everything to simmer together for 5 to 10 minutes. Add red crushed chili and salt to taste.
Pour in cooked pasta and cook with sauce for another 5 minutes.
Serve warm pasta with Italian  bread and enjoy ;)

Grilled Tandoori Salmon & Asian Grilled Salmon

Salmon fish provides high quality protein, almost 40 gm in about 5 ounce fillet of salmon. Filled with omega 3 fatty foods, salmon is one of the heart healthy fish too. Making it  a good alternative to eating chicken or meat.
Also fairly  easy to prepare ,doesn't require much time to get cooked,  try to eat salmon, preferably 2 to 3 times a week.  Good source of many other nutrients like vitamin B, B 12, magnesium, potassium and it is a low calorie, food. 

  Grilled Tandoori Salmon

Tandoori Salmon
Ingredients
4 Fillets of Salmon, each  approx  6 to 8 ounces each, skinless
1 pod of garlic, grate the cloves for added flavor
1 inch ginger grated
1/4 cup oil
salt to taste
1 tsp red chili powder
2 tablespoon Shaan tandoori powder ( ready spice mix available in Indian stores)
2 green chilies finely chopped

Method: 1.Clean and wipe the fish fillets, with a paper towel.  Pre heat oven to 350 degrees F.
2. In a medium bowl add oil, grated ginger, green chilies, garlic, and Shaan powder, salt , red chili powder and 1/2 lemon juice, mix all together to form a paste.
3. Add the fish fillets and allow to marinate in this paste mixture for about 30 minutes.
4.Place  marinated  fish fillets, on to a  foil covered baking sheet and bake for about 8 minutes on both sides, and serve hot along with green chutney. ( Recipe of green chutney in this blog) or you can buy ready made too from an Indian grocery store.

                                   

            

               

Prepare the marinade

Place marinated salmon fillets to grill 

Cooked Salmon

Asian Grilled salmon

Ingredients
 4 to 6 fillets of salmon 
1 clove garlic chopped finely
1 inch freshly grated ginger
1/4 cup soy sauce
2 tbsp vinegar
1 medium size lemon cut in thin slices 
salt to taste
black pepper
1 tbsp chili garlic sauce ( lee kum lee)
Olive oil
1/4 cup mustard sauce


Method
1.Mix together in a bowl, honey mustard,soy sauce,chili garlic sauce,
finely chopped garlic,ginger.
2.Add vinegar, and sprinkle salt and black pepper on the cleaned fish fillets, keep aside for about 10 minutes.
3. Coat the fish fillets with the prepared sauce. Keep marinated for approximately 10 to 12 minutes.
4. Heat a non stick pan, add 2 to 3 tsp olive oil. Add the marinated fish fillets, two at a time. Allow to cook over medium heat for about 5 to 6 minutes, on each side. Continue with the remaining fillets.
Serve garnished with lemon slices.




                                                

Add vinegar,salt ,pepper

Marinate Fish fillets

Asian grilled salmon

Asian Grilled Salmon

Mughlai Mutton Curry

This Mutton curry dish is basic , yet very full on taste and so much of my type of curry dish.
Mutton should be marinated well , so then it cooks better and retain good moisture to keep it soft.You can  use lamb meat for this recipe , though I like the goat taste too:)) 
This is a wholesome non vegetarian dish and I'm sure when you try to make it, you will keep making it often.


Ingredients
2 pounds mutton leg cut into 2 inch cubes ( with or without the bones) wash and cleaned
1 inch ginger freshly grated
1 clove garlic grated 
1/4 cup  plain yogurt
salt to taste
1 tsp Everest meat masala
1 tsp chopped green chilies 
1/2 fresh lemon juice
For Gravy
2 medium sized onions peeled and chopped fine
1/2 cup  tomatoes pureed'
1 tbsp freshly grated ginger garlic paste
1 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
4 to 5 small cardamons
1/4 cup Vegetable oil 

Mutton Curry!!

Method:
For marinate
Wash the mutton pieces, and marinate in a medium size bowl, add in curd, lemon juice, salt, ginger garlic paste, meat masala (available in Indian grocery) . Mix all together and keep aside for about an hour.
For gravy
1. Heat 1/4 cup oil in a pressure cooker (faster way to cook) add cumin seeds, small cardamon, bay leaf, cinnamon stick,Add in the onions, continue to cook the onions on medium heat till they appear light golden in color. Add in the marinated mutton, keep stirring and cooking for approximately 10 minutes, till oil separates on the sides.Add in red chili powder, turmeric, and check for salt, add little more if required.
2. Add in pureed tomatoes, stir in 1 cup water and close the pressure cooker to cook further on medium heat for 2 whistles.Turnoff burner and the lid of the cooker closed for another 10 minutes.Pour the ready curry into a serving dish and garnish with freshly cut coriander leaves.
Serve hot with rotis/naan or rice.

Baked Vegetables in Creamy white sauce

The other day I was remembering the dishes , I  grew up having and  this dish came to my thought ,it felt nostalgic how My mom used to prepare this with so much love and we loved all the things she cooked, because it was so special and all her dishes  had lots of flavor to it.

Baked vegetables, is also a great way to make your kids eat vegetables and they like the addition of cheese and enjoy the taste.

Baked veggies in white creamy sauce

Ingredients:
1/4 cup green peas and carrots
 chopped into tiny cubes
100 gm cauliflower cut into small pieces
1/4 cup american yellow corn
1/4 cup spring onions chopped fine
1 capsicum sliced into thin rings to garnish
1/4 cup pineapple pieces ( can use canned pineapples)
4 to 5 cloves of garlic, chopped finely or minced
1 tbsp Butter
1 small tomato sliced into rings for garnish 
1/2 cup of grated cheese
2 tsp tomato ketchup

                                                        

                                             

   

Ingredients 

Add  Butter to sauce pan

Add flour to the butter and stir well till light golden brown

Add milk , and black pepper to finish preparing white sauce 

Method for preparing the vegetables for white sauce .
1. Heat 1 tbsp butter in a medium size sauce pan,  add grated  garlic. Sauté for a minute , next , add in chopped spring onions , then start adding par boiled  cauliflower, carrots, peas ,corn, stir together for few minutes. Next add the pineapple and season with salt and pepper . Add 1 tbsp of tomato ketchup and keep aside.

Ingredients for White Sauce
1/2 cup All purpose white flour(Maida)
2 tbsp butter
1 cup milk
Salt to taste 
2 tsp Black pepper
1/2 cup Parmesan grated cheese 

Bake in the prepared white sauce, with the vegetables in an oven at 350 degrees F

Baked Vegetable 

Method  for preparing white sauce 
1.Heat butter. Add flour, keep stirring ,making sure the flour doesn't stick to bottom of the pan and gets cooked well.
2. As  flour begins to bubble, and turn's light golden , lower heat and start adding milk , continue stirring . Season with salt and black pepper.
If you enjoy spicy food, add 1 tsp hot sauce for the heat .
As the  sauce comes together and begins to thicken, close heat.
3.Next for baking, using a greased baking dish. Add the sauteed veggies to white sauce. Pour into the baking dish, garnish with capsicum, and tomato rings and grated cheese.
Bake in oven at 350 degrees F for about 30 minutes.
Enjoy by itself or with brea

Misal Pav

Misal, means  a mixture, of 2 or 3 beans that are soaked, overnight and later cooked in a spicy curry and enjoyed with pav ( bread). It is a very popular dish  in the Western region of India in the State of Maharashtra. Also  prepared for breakfast.

For making Misal, first wash and soak overnight , moong, moth and matki (beans) in 2 cups water. Next day strain the water and allow the beans to sprout , by placing them in a cloth and tieing  the cloth  loosely, sprinkle some water over the cloth to keep it moist. Next day it starts to sprout , these sprouted beans are considered very nutritious and wholesome full of fibre. Indian cooking not only tastes good, but most of the dishes prepared have nutritional quality and the spices we all know offer medicinal values too. Do try making these as they are good for you:)

Ingredients
1 cup Moth sprouted (ready sprouted beans are available in store)
1 cup Matki sprouted (beans or legumes)
1/2 cup Whole green Moong sprouted
1 tspn salt to taste
2 to 3 green chillies finely diced
2 to 3 cloves garlic chopped finely
1 inch ginger grated or chopped finely
1 medium onion finely chopped
1/4 cup dried grated coconut
2 to 3 cloves
1 inch cinnamon stick
1/4 cup freshly chopped coriander leaves for garnish
1 cup spicy ready mix chevda available in Indian stores
1 packet ready pav ( bread)

Misal Pav

Method
1 Wash and soak all three legumes (beans), and next day drain the excess water if any , and tie them loosely in a cloth and sprinkle few drops of water. If you want them to sprout more , than leave them another day and use the next day to prepare the dish. Or else, you can pressure cook the soaked legumes in a pressure cooker by adding 1 cup water and 1/2 tspn salt. After 2 whistles, close the pressure cooker.
2.In a pan, heat 2 tbsp vegetable oil. Add cloves and cinnamon,add the chopped onions ,stir for 5 to 6 minutes,add ginger ,garlic,green chillies, add the grated coconut and  continue stirring.Add in the chopped tomatoes, and cook till they appear softened. Now add in the seasoning's,salt,red chilli powder, cumin powder,turmeric  and 1 tspn freshly squeezed lemon juice. Drain the cooked beans, and add to the  pan and carefully mix together. Cover with a lid and cook another few minutes,close burner and garnish cooked Misal.
Serve with pav, and garnish with ready mix and chopped coriander.

Tomato Basil Creamy Soup

When we think of soups only one thing comes to mind and that is comfort food. Preparing soup, at home helps us control the amount of salt, needed.
Weather here is cloudy and perfect for a warm cup of home made tomato soup, cooked  with basil ,garlic and seasoning.  Basil ,also known as sweet basil, is a common herb that has very aromatic leaves ,belongs to the mint family and is great addition to  Italian Mediterranean dishes. Whenever possible, I prefer cooking with  fresh herbs.
I also like to prepare home made stock, veg/chicken, and store it for later use, in preparing gravies or other soups. 

Ingredients
2 pounds plum tomatoes chopped in cubes
1 small red onion chopped finely
3 to 4 Basil leaves chopped finely
1 tspn freshly minced garlic
salt to taste
2 tspn black pepper
1 tspn sugar 
1 cup or 250 ml chicken or veg stock 
1/2 cup Half n half 
 For croutons, take 3 to 4 slices of bread cut in cubes, lay on baking tray, drizzle with  1 tspn olive oil , salt, black pepper and  bake  for about 10 minutes at 350 degrees , till they turn golden brown croutons. Keep aside.
2 tsp Vegetable Oil/Olive oil

                                                                            

Ripe Tomatoes 

Baked in Oven 

Sauté` onions, garlic

Add in tomatoes and basil leaves 

Tomato Basil Soup

Method:
1. Heat 2 tspn vegetable/olive oil in a medium pot ,add in onions and freshly minced garlic, sauté for 4 to 5 minutes till onions get translucent.
2. Chop tomatoes into cubes, and bake them in oven at 350 degrees, for about 20 minutes and then add to the soup, to get a smoky taste in the soup.
3. Add in basil and baked tomatoes,and the seasoning. Next add in stock and cover to cook for another 10 to 15 minutes.
3.Check for salt, if less add 1/2 tspn more,add in 1 tspn sugar and 1/2 cup cream. Take off the burner and allow mixture to come to room temperature.Using a hand blender mix the soup roughly for 2 to 3 minutes , not making it too smooth.

This tomato soup is served hot and its texture is thick and hearty. Pour hot soup into a soup bowl and garnish with prepared croutons.

Vegetable Soup stock
To prepare Vegetarian soup stock ( Stores well in freezer for later use) Vegetable soup stock Recipe
Ingredients
2 medium carrot,potato, chopped into 1 inch cubes
1 red onion cut into 1 inch cubes
2 tomatoes cubed 1 inch
2 tspn salt
1/4  tspn black peppercorns
1 stalk celery chopped
2 to 3 cloves garlic minced
1 inch fresh ginger chopped


Method:
1.In a medium sized heavy bottomed pan, heat 2 tspn oil,add in peppercorns, sauté` onions, garlic, ginger for about 2 to 3 minutes,add in carrots,potato, celery, allow to cook for another few  minutes. 
2. Add  6 glasses of water ,bring to a boil, allow to continue to cook for another 30 to 40 minutes and as it cools ,  Blend the mixture in a blender and sieve through a strainer, the soup stock is now ready . A perfect base for using to make soup or gravies, also stock made at home is better in taste and lower in sodium content.

Ready stock can be stored in plastic container for more than a month in the freezer of the refrigerator. Remember to defrost the stock  before using for soups or gravies.

Quinoa salad

Quinoa is a seed, that has grown in popularity because of its high protein and nutritional value. It comes in different colours like white, black and red, though the white variety is more liked and easier to cook. Also the white quinoa has a nutty flavour and fluffs well after it is cooked. Quinoa can be prepared easily and takes only about 20 minutes of cooking time, you can have quinoa as salad , or have it like rice, you can use quinoa to prepare sweet dishes.

1 cup cooked quinoa has 8 gm protein and 5 gm fibre,also quinoa is good for lowering cholesterol and it is gluten free food. 

Ingredients 

1 cup quinoa uncooked

2 cups water

1/4 cup olive oil

1 tspn salt

1 tspn black pepper
2 tspn lemon juice freshly squeezed 

1 tsp sunflower seeds

1/4 cup chopped cucumber

1/4 cup chopped tomatoes

1/4 cup chopped red onions

1 tsp

freshly chopped coriander leaves
1/4 cup yellow or white corn
1/4 cup chopped bell pepper 

Quinoa Salad 

 Method

1.Wash the Quinoa grains , to remove any little bitterness. Boil in a sauce pan with 2 cups water over low heat, with 1/2 tspn salt for about 20 minutes , till all water is soaked and quinoa is cooked. Cover for 5 minutes , and then using a fork lightly fluff the cooked quinoa. Keep aside.

2. In a separate bowl, prepare a dressing by mixing together, olive  oil, salt, pepper, lemon juice and you can use secret ingredient, I like to use fat free  Italian vinaigrette, as it has vinegar and garlic that adds flavour , but if for some reason you don't use it its fine , just use some garlic powder instead and balsamic vinegar , 1 tspn , whisk together to make a dressing to pour over cooked quinoa.

3.In a serving bowl, add in quinoa, add all chopped vegetables and nuts, fruits, and pour the prepared dressing and mix together , garnish with cilantro leaves and serve as a refreshing salad. Its perfect for a family or for a having with friends at a get together. 

Sprouted Protein Bhel

All the goodness of a power packed vitamin bhel is there in this dish :) healthy snacking and guilt free too:))

Protein Packed Bhel

Ingredients:
200 gm sprouted Moong
1/4 cup corn cooked or frozen
1/4 cup small diced capsicum
1/4 cup red onions diced
1/4 cup roasted peanuts
1 small tomato diced small
1 tsp chaat powder
2 tbsp green coriander chutney
2 tsp sweet tamarind chutney
100 gm bhel sev


Method
1. Cook the sprouted moong for about 10 to 15 minutes in 200 ml of water by adding 1 tsp salt to the water,strain and cool.
Also microwave frozen corn for about 2 to 3 minutes.Keep aside.
2.In a medium bowl, take sprouted moong, add in corn,capsicum,onions,tomato, green chilies, stir together ,add chaat powder and both the chutney's, stir together. Just before serving add the peanuts,sprinkle little sev on top and garnish with finely chopped coriander.


Sending this to Spicy Treats Show me your hits event

http://sangeethaskitchen.blogspot.ca/2012/03/show-me-your-hits-series-2-fiber-rich.html 

From Julie's Kitchen