Avacado Toast

Avocados make a good source of healthy fats and Vitamin A. In many recipes avacado can be used as a fat and egg replacement. 

1. Packed with monounsaturated fats

2. Source of Vitamin A

3. High in fiber

4. Help lower LDL cholesterol

5. Keeps satisfied longer

6. Great source of nutrients

Click here to watch a short video to know more about Avacado

RECIPE
Serves: 5
Prep.time: 5 minutes
Cook time: 5 minutes
Tools: tawa, chopping board, knife

INGREDIENTS
Avacado 1
Brown bread 5
Onion chopped 1
Tomato chopped 1
Coriander leaves chopped 2 tsp
Rock salt 0.5 tsp
White pepper pwd 0.5 tsp
Peanut oil 5 tsp

METHOD

Cut open the avacado, discard the seed. Scoop out the fruit from the skin.

Clean the vegetables. Roughly chop them in even sized pieces.

Mix avacado, onion, tomato, coriander, salt and pepper while mashing the avacado pieces roughly with the back of the spoon.

Apply oil on both sides of the bread and toast on a hot tawa. Toast all the bread slices.

Spread a generous amount of the spread on the toasted bread slices.

Serve immediately and enjoy

Tips

^ Toast the bread slices with ghee or butter.

^Avacado can be replaced with boiled sweet potato, paneer or tofu.

^Unripe fresh avocados will have a bright green color

^Ripe avacado will have a dark Brownish-green colour

^Wrap unripe avacados with A paper. Leave it in any corner of the house and check in 1 or 2 days

^Used in recipes like Guacamole, Salads, dips, spreads and also in Cakes and breads

Glutenfree Pumpkin Cake

 

If you love pumpkin cake, this easy gluten free pumpkin cake recipe is a keeper! This easy, quick, gluten-free pumpkin cake recipe uses only a handful of ingredients and is tender and delightfully flavorful. It's a healthy and lightly sweet cake perfect to set the Halloween mood.

RECIPE :

Serves 8-10

Prep time 30 minutes

Bake time: 50 minutes

Tools: Oven, Baking pan, mixing bowl, hand blender or whisk, parchment paper.

INGREDIENTS :

For Pumpkin cake

Pumpkin Puree 0.5 cup (apple puree)

Flour blend 1.5 cups (find recipe here)

Cocoa powder 2 tbsp

Pumpkin spice 2 tsp

Baking powder 1 tsp + 0.5 tsp (extra to replace an egg )

Baking soda 0.5 tsp

Egg 1 no. Or use an egg replacer (garden cress seeds 1 tbsp mixed in 3 tbsp warm water)

Curd 1 cup

Ghee 2 tbsp 

Jaggery powder 1 cup

Milk 2 tbsp or as needed

Find healthy butter-cream recipe👉 here

METHOD

Preheat oven at 180°C. Prepare a 6×2.5 inch loaf tin with parchment paper.

Add curd, pumpkin puree and jaggery to a mixing bowl. Blend well until jaggery dissolves.

Add egg replacer and ghee, beat to combine.

Sift in flour, cocoa powder, baking powder, baking soda and pumpkin spice.

Mix the ingredients by cut and fold method.

Add some milk as needed to get idli batter consistency.

Pour in prepared tin and flatten the top by tapping on kitchen counter.

Cool the tin for 5 minutes.

Invert the cake over wire rack and let the cake cool completely.

Apply the prepared frosting. 

Decorate the table with creepy creatures (to sliced apples, apply peanut butter, stick chopped coconut and sliced carrot) and witches🧙‍♀️ venom (juice of cucumber, mint and lemon with little jaggery and a pinch of salt)

Tips: 

Certain points to remember while baking with gluten free flours like;  

Protein and starchy content is required to give binding, like in this I've used some amount of sattu flour and sago flour. 

Sifting will provide even distribution of leavening agents.

Jaggery powder must dissolve well in the liquid.

Cut and fold method while mixing batter is highly recommended, if it is overmixed, cake will become dense and not rise. 

Preheating the oven 7-10 minutes before baking is an important step, not to skip it. 

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Healthy Butter-Cream Frosting

 

Everyone needs to know how to make a stunning and delicious buttercream frosting without using non dairy whipping cream, specially when we are trying to make healthy cakes.

Here's an easy recipe using few simple ingredients like; cane jaggery powder, salted butter, some beaten cream from milk and spices.

Yields 1 cup butter cream, ideal for a 5-6 inch cake or to frost 12 cupcakes.

RECIPE
Yields: 1 cup
Prep time: 30 minutes
Tools: Mixing bowl, strainer, hand blender.

INGREDIENTS

Butter 75 g
Jaggery powder 1 cup
Beaten cream 2 tbsp
Turmeric 1/4 tsp
Cinnamon powder 1/2 tsp

METHOD

Keep butter on counter to become soft.

Take cream in a bowl, beat it and set aside.

In a bowl, take softened butter.

Sift jaggery powder to the bowl with butter.

Mix with spoon and start to beat.

When it's fluffy, add cream and beat again.

Lastly add the turmeric and cinnamon and mix.

Butter cream is ready to use for applying on cakes and cupcakes. 

Add to a piping bag with nozzle. Keep in refrigerator for some time to get piping consistency.

Frosted this Gluten-free cake recently with this butter-cream.

Enjoy Gluten-free baking 🌼😊

Sugarfree Dates Wheat Cake

RECIPE 

Serves 8

Prep time 1 hour

Bake time 20 minutes

Tools: Oven, Baking pan, mixing bowl, mixer grinder.

INGREDIENTS 

3/4 cup chopped dates

1 cup hot milk

1/2 cup oil

1 cup whole wheat flour

1 teaspoon baking soda

1/4 cup Chopped cashew nuts

1 teaspoon wheat flour for coating cashews

8-10 slit cashews extra for top

METHOD

   

Soak chopped dates in 3/4 cup milk for 2 hours.

Puree dates and milk mixture.

Mix oil into the dates puree.

   

Whish together flour with soda.

Coat chopped cashews with a teaspoon of flour.

    

Mix dry and wet mixture, by adding flour in 2-3 portions. Add remaining milk only if batter is too thick.

Also add cashews and fold the batter just until everything is combined. The batter will be thick.

Butter and dust a 6 or 7 inch cake tin.
Pour the btter and even out the surface.

   

Bake in preheated oven for 30 minutes or until toothpick inserted in the center comes out clean. Cool over wire rack for 7 minutes, remove the cake over wire rack and cool completely.

Serve with favourite beverage.

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Vegan Sausages

Friends, these vegan hot dogs or sausages are cute and magical. These bottle gourd, chick pea, green gram, tapioca flour sausages are packed with flavor. These are incredibly versatile and can be made into large sausages for grilling too. You can use them in your gravy curries or for burgers and also make those Halloween themed 🎃 mummy pigs.

Made Halloween themed mummy pigs in a blanket using these vegan hot dogs

RECIPE

Yields: 15 mini sausages
Prep time: nil
Cook time: 20 min
Tools: steamer, grater, mixing bowls, fry pan

INGREDIENTS

Bottle Gourd 1 meduim sized
Gram flour 1/4 cup
Moong daal flour 1/4 cup
Tapioca flour 2 tbsp
Salt 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Peanut Oil 3 tsp
Water 1 cup

METHOD

Wash peel and grate bottle gourd. Remember to remove its middle seed part. Use it in your daal or kootu recipes.

Take grated gourd in a muslin cloth and squeeze out 80 percent of its liquid. Drink the water or use it in soups.

Take the grates and mix all salt and seasonings to it. Also add all flours.

Make a stiff dough using very little water.

Divide into small portions and give sausage like shape.

Prepare a steamer with water and keep on heat. Grease a tray and keep the sausages. Steam the sausages for 15 minutes. Once they are firm to touch switch off flame.

In pan heat oil and add sausages and roast till they are golden.

Vegan and healthy sausages/ hot dogs are ready to serve.

Tips: Use tablespoons of water while preparing the dough. Coz bottle gourd tend to loose liquid after adding salt. After removing the middle seed part,  use it in your daal or kootu recipes. Instead of discarding the lauki water, drink the water or use it in soups, it is highly nutritious.

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