Category: Recipes

The Sugar-Free Saviour Of Dessert!

Posted on by Aditi Malhotra

In our quest to find the perfect dessert, we always come up with the one thing we know we should avoid, sugar. Sugar turns into fat, which turns into extra digits on the weighing scale. And, yes that tasty cheesecake is sheer heaven on a plate, but all the sugar and carbs will weigh heavy on you in so many ways. The answer? The fat bomb!

Now, the name might not sound like a weight-loss miracle, but they’ve been used as part of the very popular ketogenic diet, where you have no carbs but fill up on fat for weight loss, and the results have been shown to work. If you check out the Bulletproof Diet or the LCHF pages, there are plenty of sources out there that swear by it, not to mention the fact that various types of natural fat are now been shown to very good for you. The great thing about these fat bombs is that they are only a few ingredients and require no baking. Now, there are some great no bake desserts and no bake recipes out there, and these fat bombs are sort of taking the inspiration from them, but have gone low sugar and low carb. So, to get you started, here are a couple of simple and sumptuous fat bombs.

Healthy Peanut Butter Cups

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A filling, tasty and healthy alternative to the ones you buy in the store, these are high in good fats, have a big dollop of protein and provide some key minerals.

Serves: 32

Ingredients:

1 cup of melted coconut oil

1 cup of organic peanut butter (no added sugar or palm oil)

1 cup of organic cacao powder

Instructions:

  1. On the stove, melt the coconut oil on a low heat and add the peanut butter and cacao.
  2. Using a whisk, whisk until the texture is smooth.
  3. Spoon ½ a tablespoon of the mixture into 32 small paper muffin cups.
  4. Store in the refrigerator or place in the freezer until the mixture has hardened.

And that’s it! You can choose to replace the peanut butter with almond butter or a nut butter of your choosing.

Chocolate Fat Bombs (With Sea Salt)

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Chocolate and sea salt has converted many people to its wonderful taste, but here’s a low sugar version which is just as good as the sweet treats in the store.

Ingredients:

½ cup of heavy whipping cream

½ cup of coconut oil

½ cup of sunflower butter

1/3 cup of cream cheese

1 teaspoon of vanilla

2 tablespoons of cocoa powder

1 teaspoon of cinnamon

3 tablespoons of grass fed butter

2 tablespoons of sea salt

Instructions:

  1. Whip the cream until they form soft peaks, add the vanilla and fold in.
  2. Place the sunflower butter, butter, cinnamon, cream cheese, coconut oil and the cocoa powder into a food processor and blend until smooth.
  3. Fold the mixture into the whipped cream until it is all combined.
  4. Pipe the mixture into silicone molds, sprinkle with the salt and store in the freezer for 6 to 8 hours.

 

 

Eid- Ul- Fitr Special Recipes from Funfoods by Dr Oetkar and Chef Ranveer Brar

Posted on by Aditi Malhotra

After a month long sacred month of Ramzan, its time to break the fast, and Eid-Ul-Fitar marks breaking of this fast. On this occasion, FunFoods by Dr. Oetker recommends tasty desserts which are mouthwatering, easy to make, and would allow you to enjoy the festival as well with your loved ones. And whats an Eid without Seviyaan. So here are not one but two drool worthy recipes, shared especially for you!

Shahi Lucknowi Seviyaan Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods                                                                           

Servings: 2

Ingredients:

500 ml Full Cream Milk

50 g Almonds, chopped

50 g Cashewnuts, chopped

60 g Roasted Vermicelli

1 tbsp Condensed Milk

1 tbsp Sugar

50 g (3 tbsp) Dr. Oetker FunFoods Milk Shake Mix Kesar Pista

½ tsp Kewra Water

1 tbsp Pistachio, chopped

Directions:

  1. Heat saucepan (low flame) add milk, almonds, cashewnuts and vermicelli. Let it cook for 5 minutes or until milk starts to boil.
  2. Add condensed milk, sugar and milk shake mix. Cook for 5 minutes or until Milk shake mix is dissolved completely and mixture is thick in consistency.
  3. Pour kewra water and mix well. Garnish with pistachio and serve.

 

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Gulab Kheer Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods

Servings: 4

Ingredients:

1 Litre, Full Cream Milk

100 g Rice, washed and soaked for 30 minutes

100 g Sugar

1 tsp Green Cardamon Powder

8-10 nos. Cashewnuts, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Rose

5 nos. Almonds, chopped

Directions:

  • Bring milk to boil in a large saucepan.
  • Add rice, sugar, cardamom powder, cashewnuts and rose milk shake mix. Simmer over low heat until the mixture thickens and the rice is cooked completely.
  • Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

 

 

 

 

Chef’s Special Recipe- Garlic Tossed Spinach Filled Cottage Cheese Cannelloni

Posted on by Aditi Malhotra

Enjoy this amazing recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel

Garlic Tossed Spinach Filled Cottage Cheese Cannelloni
Here is the list of ingredients and its quantity

CANNELLONI
Cottage cheese 100 gms
Spinach (blanched) 100 gms
Garlic 10 gms
Onion 10 gms
Nutmeg powder 01 gms
Salt 05 gms
Pepper 02 gms
Olive oil 05 ml
LENTIL SAUCE
Yellow lentil 50 gms
Onion 05 gms
Garlic 05 gms
Salt 02 gms
Olive oil 02 ml

 

METHOD

  1. Keep lentil for cooking and make a fine puree later on
  2. Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
  3. Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
  4. Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
  5. Now arrange it on a plate and pour lentil sauce on top and serve piping hot

 

Recipe-Duo of Vegetable Dumpling with Lemon Honey Dip

Posted on by Aditi Malhotra

Who doesn’t love enjoying dumplings, so here is a beautiful recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel, so don’t just enjoy dumplings, but make them yourself and then enjoy to the fullest

Ingredients and Measures

Carrot 10 gms
Beans 10 gms
Broccoli 20 gms
Cabbage 10 gms
Spinach 50 gms
Tofu 20 gms
Salt 5 gms
Sesame oil 05 ml
Garlic 02 gms
Light soy sauce 02 ml
Ginger 05 gms
Lemon 02 ml
Honey 10 gms
Spring onion 05 gms
Whole wheat flour 100 gms

METHOD

  1. Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
  2. Now make a mixture of vegetables with ginger, garlic and light soy sauce
  3. In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
  4. Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
  5. Steam the dim sum and serve hot with lemon honey dip
Crispy Chilly Corn with Mushrooms

Crispy Chilly Corn with Mushrooms

Posted on by Aditi Malhotra
If I have to describe this recipe in two words- Simple and Amazing. And yes these two words perfectly describe this recipe, because its really simple to make and amazing to taste.
So lets get started..

Ingredients:
1 packet corn kernnels( 200gms approx)
2-3 table spoons corn flour
Oil for frying
1 table spoon oil
1 capsicum sliced
3-4 button mushrooms sliced
1/2 carrot, chopped
2 cloves chopped garlic
1 spring onion along with its greens
1 table spoon soy sauce
1 table spoon vinegar
1 table spoon chilly garlic sauce
Salt to taste
1/2 tea spoon ajino moto.
Directions:
Take out the corn from the packet, and pat dry in a tissue.
Add cornflour to the corn and let it rest for about 30 minutes.
Heat oil in a wok and fry the corns till golden brown in colour, just be careful, at times the corns tend to splutter. To avoid them spluttering over your hands or face, just half cover the wok with a lid.
Remove them on a tissue paper once golden brown in colour and drain out any excess oil.
In another pan, heat oil, add garlic and brown it.  Add onions without the greens and sauté will light golden brown. Now add mushrooms and sauté for a couple of minutes. Add the capsicum, carrot and onion greens, now add the sauces one by one and stir it for another minute or so. Add salt, and ajino moto and another gentle stir and your crispy chilly corn is ready.
A perfect snack for winter evenings. Enjoy…!!
Masala Egg Muffins

Masala Egg Muffins

Posted on by Aditi Malhotra
A very very simple and interesting way to satiate your mid time hunger cravings…




Ingredients( yields 6 muffins)
1 medium onion chopped
1 small capsicum chopped
1 small tomato chopped
2 eggs
1/4 cup milk
1/4 cup oil
1/2 teaspoon baking powder
salt to taste
1/2 teaspoon black pepper
1/2 teaspoon chaat masala powder
2 cubes grated cheese

Directions: 
Grease your muffin tray using some oil and keep it aside. Pre- heat you oven to 180 degrees C.
In a bowl, mix all the chopped vegetables together.
In another bowl, beat the eggs, add milk, oil and baking powder and beat them a little more. Now season it with black pepper, chaat masala, and salt( be careful of not using too much salt, as chaat masala also has salt in it). Beat it till light and fluffy.
Now take the muffin tray and fill each cavity about half with the vegetables. Sprinkle grated cheese over it generously. Now fill the cavity with beaten egg mixture, just leaving about quarter of an inch of space.
Bake this at 180 degrees C for 20-25 minutes and you have a lovely egg muffin ready. Accompany it with a mug of hot soup of your choice and it will serve as a perfect evening snack for the coming winters.


Chilly Chicken Dry

Chilly Chicken Dry

Posted on by Aditi Malhotra
This one is a sure shot hit at my place, Its my son’s favourite and almost an every weekend affair.




Ingredients:
250gm boneless chicken shredded into thin strips
1 table spoon ginger garlic paste
2 cloves garlics chopped
1 table spoon chilly garlic sauce
1 table spoon soya sauce
1 table spoon vinegar
1 teaspoon honey
½ teaspoon brown sugar
1 onion cut into rings
1/2 capsicum shredded into strips
1/2 teaspoon ajino moto
2 table spoon refined oil
salt to taste

For frying the chicken:
2-3 table spoons all purpose flour
1 egg
1/2 teaspoon black pepper powder
1/2 teaspoon salt
a pinch of ajino moto
water for mixing
Oil for frying

Directions:
Take the all purpose flour in a bowl, and add rest of the ingredients, adding water, make a mixture of coating consistency. Dip chicken strips in this batter, and deep fry until golden brown in colour. Keep them aside.

Now in a separate wok, take oil, and add chopped garlic, saute it for sometime, then add ginger garlic paste, saute it a little more. Then add the onion rings and honey, and sauté till onions turn little brownish in colour. Now add the brown sugar and let the onions caramelize a bit more.
Now add the red chilly sauce, soya sauce and vinegar to the onions and garlic and sauté it for a couple of minutes on high flame. Add the fried chicken, and capsicum, stirring continuously, sauté it on medium flame for another two minutes. Now season it with ajino moto and salt and let it simmer for a couple of more minutes.
A very very yummy easy chilly chicken dry is ready to be served.


Riot of Flavors

Riot of Flavors

Posted on by Aditi Malhotra
This cake is a true delight for the ones who want not just one but three flavours in a single cake..simply delightful…


Ingredients for the cake:

10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence
Food colouring- red, green and orange


Directions:
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely.  Divide this mixture in 3 parts and add the colours red, green and orange and mix gently. Grease the cake tin and pour the mixture into it line wise, one colour at a time, to make three different lines of the colours. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
3 table spoons strawberry crush
3 table spoons kiwi crush
3 table spoons orange crush


Directions:
In a large bowl, whip the cream until stiff peaks are formed. 

Arranging:

Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake by sprinkling some water on it. Gently spread the whipping cream over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired preferably giving three equal spaces by creating boundaries. Now fill up each space with the crush of your choice, you don’t have to necessarily line the top colours with the base colours of your cake, this way however you cut, you will get a contrasting colourful cake, with a different colour on the top and a different colour of the base, though its purely your choice, I like it this way. A hint of surprise is always good. And there you have a colourful looking and amazingly tasty cake , you get 3 flavours to experience in one cake…


Chocolate Chip Mousse Bites

Chocolate Chip Mousse Bites

Posted on by Aditi Malhotra
Ohh.. this is one of the best ways I use my leftover whipped cream and chocolate ganache( Sometimes, you just whip a little extra, and make some extra ganache too) or there are times when I need to purposely make these..as my son is just too fond of them.. they simply get vanished in a matter of few minutes.. I am sure you all will enjoy making and eating them as much as I do..and its really simple and easy to make..


Ingredients:
200ml whipping cream
200 ml chocolate ganache
1 table spoon gelatin
2 tea spoons cold water
2 tea spoons hot water
a few chocolate chips, both dark and white
Cookie cutters




Directions:
Whip the cream on high speed for about 10 minutes till stiff peaks are formed.
Using a spatula, fold in the chocolate ganache in to the cream.
Dissolve gelatin powder in cold water and let it soak for a couple of minutes, then add hot water and mix it properly.
Add this gelatine to the cream and ganache mixture.
Gently fold in a few chocolate chips into it.
Now on a baking sheet or a normal plate, arrange your cookie cutters.
Pour this mixture into the cookie cutters and fill up till the brim.
Tap it gently and garnish with a few more chocolate chips, and then let it set in fridge for about two hours.
Once it is firm and set, gently remove the cookie cutters and ta daaaah.. you have yourself mouth melting chocolate chip mousse bites..

P.S. Kindly do ignore the slightly untidy look of these bites as my son did not have the patience to let them set completely and removed them little before hand 🙂


Blackcurrant Swiss Roll

Blackcurrant Swiss Roll

Posted on by Aditi Malhotra
 As compared to the common myth, swiss rolls are actually quite simple to make, and I bet you will enjoy the process and be very glad with the outcome, I remember when I made it for the first time and it turned out super cool, it seemed like an achievement,
and left me exhilarated. So lets get started..

 

Ingredients:

  • 4 eggs
  • 125 gms castor sugar and a couple of spoons more for dusting on the surface
  • 2 tablespoons warm water
  • 125 gms refined flour
  • 2 drops of purple food colouring
  • 1-tablespoon vanilla extract

 

Directions:

 

  • Line the base of a 10 by 15-inches swiss roll pan with a baking sheet. Grease the base and sides of the sheet with melted butter and dust some flour.
  • Take a large bowl, and whisk eggs and sugar together, till light and fluffy, approx 5 minutes of whisking at high speed will give you the desired consistency. Then add water, followed by vanilla extract
  • Sift in the flour, about 1/3rd at a time and with a metal spoon, fold it in the egg mixture.
  • Now separate about 3 tablespoons of this mixture in another bowl and add 2-3 drops of purple food colour and mix gently.
  • Fill a piping bag with the mixture and draw a patter of your choice on the baking sheet. Put this in oven and bake for about two minutes to let it set.
  • Now pour the remaining white mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
  • Spread out a piece of baking sheet, which is slightly bigger than the tin on a work surface and sprinkle evenly with caster sugar. Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
  • Put over a slightly damp kitchen towel over the cake and let it cool down for sometime, this will prevent cracks and breaking of the cake.

Ingredients for the filling:

2-3 table spoons black currant crush

Arranging:

  • When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border.
  • Now with the longest side facing you, roll up the swiss roll away from you, then transfer to a plate to serve.
  • Sprinkle the cake with caster sugar or dust with icing sugar to finish and you have yourself an amazing looking and awesome tasting, soft and succulent black currant swiss roll.