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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

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Baked Masala Peanuts with Flax seeds and Oats– Diabetes Friendly Thursdays

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Yayyyy.. I did it. I did it. whooooo :-) :-) (Thats my whistle he he) I completed my second blogging marathon.  Explored a lot and at the same time learnt a lot. So here we are on the last of this baking marathon. As its DFT thursday I am going for a healthy snack.

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Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here!

We all love to have something crunchy during tea time. With diabetic eating smaller portions helps a lot. So two snacks becomes very important. When it is baked and when it has the goodness of peanuts, flaxseeds and oats its hard to resist. It is a simple recipe which can be done under 30 minutes. I wasn’t sure if peanuts can be used for diabetes, but this article helped me to understand and yes peanuts can be used for diabetic patients. You can find the health benefits of flax seeds here.

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Baked Masala Peanuts with Flax seeds and Oats-- Diabetes Friendly Thursdays

  • Difficulty: Easy
  • Print

Ingredients:

Peanuts Masala Mixture

  • Raw peanuts with skin – 1/2 cup
  • Flax seeds – 1 tbsp
  • Oats – 1 tbsp
  • Besan/Gram flour – 2 tbsps
  • Salt – 1/2 tsp
  • Red chilly powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Fennel powder – 1 tsp
  • Water – 3 tbsps
  • Oil for spraying
  • Rice flour – 1 tsp (Optional)

Steps:

  • Mix all the ingredients by adding adding the water.
  • The mixture should be thick and not watery.
  • Now line the silicone mat or parchment paper in a cookie tray and spray some oil.
  • Spread the mixed peanut mixture in the tray.
  • Bake it for 13- 15 minutes until the peanuts are light brown, crispy and crunchy.

MasalaPeanutsFromOven

  • Don’t bake for more than 20 minutes.

MasalaPeanuts

Enjoy with hot tea. :-)

Disclaimer: I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet. 

 

Other Entries from this week DFT featuring more snacks.

1. Prachi’s Multigrain Mathris

2. Shailja’s Manakish, a middle eastern bread 

3. Apsara’s Crunchy Thattai

4. Suchitra’s Masala Peanuts, pan roasted

5. Chahat’s Baked Methi Pooris

6. Anupama’s Red Rice Flour Baked Nipattu with oats and mung dal

7. Swati’s Baked Oats and Methi Crackers

8 Sonal’s Lemon Pepper Crackers. 

 

 

Eggless Macadamia Nuts and White Chocolate Chip Cookies

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Welcome to the 25th day of Baking Mania. When I was going through my previous recipes, I realized that I didn’t post any cookies at all except for Madeleine. So I thought of posting one day. I am most comfortable with oatmeal cookies but then I thought let me step out my comfortable zone and this is the first time I am trying this. But why macadamia and white chocolate chip? Both me and vaandu love white chocolate chips and we can have that as snack itself. :-)

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Tandoori Paneer

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Welcome to the 17th day of Bakia Mania.

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When you are in silicon valley, you are not only surrounded by IT companies and start ups but also with Indian restaurants. Just goto Fremont hub minimum 10 Indian restaurants. One among them is Go Chatzzz and me and Vaandu love it. If we both go for outing Jamba Juice and lunch or dinner in this place will be a must. This restaurant serves paneer starter called “Awadhi Paneer” which grilled marinated paneer. We love this dish very much. This made to look into the Awadhi cuisine and OMG. Learning a lot about Awadhi cuisine and techniques. Its very interesting also. This dish is not exactly Awadhi paneer. I just modified it according to our taste. I am broiling the paneer here not baking. But you can go for baking too. Here is the recipe,

Note: The more you marinate it tastes better. So plan accordingly. I usually marinate in the morning before going to work and broil it in the night.

Tandoori Paneer

  • Difficulty: Easy
  • Print

Ingredients:

  • Yogurt (I took greek yogurt) – 2 cups
  • Chat masala – 1 tbsp
  • Garam masala – 1 tsp
  • Red chilly powder – 1tbsp
  • Jal Jeera Masala – 1 tsp  (I am in love with this masala, so I use it for all my chat items ;-) )
  • Paneer – 12 oz (1 packet)
  • Colored Mini Bell peppers – 5-6 (you need 1 cup)
  • Salt – 1/2 tsp

Steps:

  • Chop the paneer and bell peppers into square shapes.
  • Beat the yogurt well and add the masalas.

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  • Add the chopped paneer and bell peppers and mix well.

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  • Wrap with food wrapper and refrigerate it for 4-5 hrs. (I keep it for 8 hours)
  • After the marination, remove the paneer and peppers (Save the yogurt) and broil them at high temperature for 15 minutes and in low temperature for 5 mts.

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  • Thats it yummy tandoori paneer is ready.

Serve it with ketchup and the marinated yogurt.

Note: We love the charred taste, so I broil them. You can also bake for 30 minutes.

Pizza Puffs | Vegetarian Pizza Puffs

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Welcome to the 16th day of Baking Mania. Ahh 10 more days to go. Today’s recipe is a simple, semi home made recipe – pizza puffs. All you need is some vegetables, cheese, pizza/pasta sauce and puff pastries. Once you have all the ingredients ready this  can be whipped up in no time. :-) …

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Baked Falafel — Diabetes Friendly Thursdays

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Welcome to the 14th day of baking.

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Garbanzo beans falls under the legumes family and has high protein and fibre with low calories. You can read its nutritional analysis here. The WH foods also recommends these beans. Its a perfect diabetic friendly legumes. So I am submitting this recipe for Sonal’s DFT. Diabetes Friendly Thursdays

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If you want to be a DFT blogger, then please save the badge above and read this link, for more information.

I love falafels and I have already posted my pita pocket salad recipe here. These falafels go well with the pita pocket salads. I don’t want to deep fry falafels for my salad. So these baked ones are the best for my salads. You get protein from these, carbs from the pita pockets and enough vitamins from the greens and salad. A well balanced meal Here is the recipe.

Baked Falafel -- Diabetes Friendly Thursdays

  • Difficulty: Easy
  • Print

Ingredients:

  • Garbanzo beans – 1 can (14 oz)
    • You can home made also. Soak the beans overnight and pressure cook it for up to 3 whistles.
  • Half of medium onion finely chopped
  • Finely chopped cilantro – 1/2 cup
  • Two cloves of finely chopped garlic
  • Cumin powder – 1 tsp
  • Dhaniya / Coriander powder – 1 tsp
  • Salt – 1/2 tsp
  • Red chilly powder – 1 tsp

Steps:

  • Preheat the oven to 400 degree F.
  • Pulse the garbanzo beans into a coarse mixture.
  • Now add the other ingredients and mix well.

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  • Wrap the aluminium foil in a cookie tray and spread oil.
  • Make small round balls from the mixture and placed them in the greased tray.

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  • Bake it for up to 25 – 30 minutes till turns nice brown color.

 

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Disclaimer: I am not  a dietician. Please consult doctor before getting into any diet.

No Knead Wheat Bread

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Welcome to the 13th day of baking mania.

NoKneadWheatBread      

When I joined this blogging marathon group last year, they had a theme called “Tame the yeast”. It ran for couple of months. I was wondering why they have this theme and was thinking is it so hard to tame the yeast? Oh mannnnn… I realized that tt is indeed very hard to tame this tiny yeast. I have one big disaster story to share but will keep that for next month. :-) But I wanted to try one bread at least in this baking marathon. So took this recipe from Varada’s kitchen. Ok, what do I say about her and her breads. Such an artistic baker.

This no knead wheat bread does need lot of time but it is one of the easy bread to start with. Varada mentioned 2 cups of water in her recipe but I had to use 3 cups. Not sure if is it because of my wheat flour. But the bread turned out ok with 3 cups of water. Even though the shape didn’t come out exactly like Varada’s but the entire family like the bread and I was proud of myself after that disaster. :-)

Here is the recipe.

No Knead Wheat Bread

  • Difficulty: Medium
  • Print

Ingredients:

  • All purpose flour – 2 cups
  • Whole wheat flour – 2 cups
  • Sugar – 3 tbsps
  • Salt – 1.75 tsp
  • Instant yeast – 3/4 tsp
  • Water – 3 cups
  • Oil – 3 tbsps

Steps:

Note: I mixed the flour and kept the dough overnight to rise. The temperature plays a major role. As the temperature was cold here it took me 10 hours for the flour to rise.

  • Sift both the flours in a large mixing bowl (make sure it has enough space for rising).
  • Add all the dry ingredients and add water and oil.

WheatBreadStep1

  • Whisk until all the ingredients are mixed together. You don’t need to knead.

WheatBreadStep2

  • Spread some oil on top and cover it with plastic wrap and set aside.

WheatBreadStep3

  • The dough will be raised twice as its original volume. Now mix the dough nicely. Fold it couple of times and again no need to knead.

WheatBreadStep4

  • My loaf pan size is 9X5. Place the dough in the loaf pan and smooth out the top with oiled hand. (I didn’t do this properly)

WheatBreadStep6

  • Sprinkle some flour on top and cover it with oiled plastic wrap again and let it sit for couple of hours.
  • The dough will raise again. Preheat oven to 375 F during the last 15 minutes of the rise.
  • Bake it for up to 5- -60 minutes. I got the golden crust at 50 minutes.

WheatBreadStep7

So after 14 hours I got my first bread :-)

WheatBread

Microwave Milk Peda or Khoa

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Welcome to the 12th day of baking mania and wishing you all a very Happy Tamil New Year :-)

MicrowavePaalPeda

 

My 100th post was Theratti Paal. Its one of my favorite sweet. The start from scratch process takes a loooong time. So I wanted to try this microwave one. This is a simple dish which can be done within 30 minutes. Paal khoa is very famous in Srivilliputhur. Its not only famous for that but also for the Andal Temple and its tower is the official government symbol of State of Tamil Nadu. As today is Tamil New Year, I wanted to post something sweet and here it is :-) My favorite sweet. I have tried similar version with almond flour too and you can find the recipe here. The measurement differs for almond flour and milk powder and also for this recipe I used ghee instead of butter. Its perfect for potlucks.

Ingredients:

  • Sweet condensed milk – 1 can (14 oz)
  • Milk powder – 3 cups
  • Ghee or clarified butter – 1/4 cup
  • Saffron – 2-3 strands
  • Luke warm water – 3 tbsps
  • Luke warm milk – 3 tbsps

Steps:

  • Soak the saffron in luke warm water for 5 minutes

PedaIngredients

 

  • Mix the sweet condensed milk, milk powder and the soaked saffron with water in microwave safe bowl.
  • Mix well and microwave for a minute.
  • Now add the ghee and milk and mix well.

PedaMix

 

  • Let it microwave for 3 minutes and keep stirring it for every one minute.
  • Don’t leave it without stirring for more than 1.5 minutes.
  • Let it cool down for about 20 minutes.
  • Now makes balls out of the cooked mixture and make your desired shapes.

DhoodhPeda

 

  • I just went with regular flat balls and pressed it in the middle for the decoration.
  • Decorate with either dry fruits or silver paper and serve.     

MicrowaveMilkPedaMilkPeda

Baked Stuffed Okra / Ladys Finger

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Welcome to the 11th day of Baking Mania.

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Back to my favorite savory bakings. I was thinking for couple of minutes if I should name it as stuffed baked okra or baked stuffed okra. Finally went with alphabetical order. :-) I love roasting and baking veggies in oven. As mentioned before its a total time saver. I love stuffed brinjal or as we say in Tamil Ennai Katharikai. Similarly I wanted to try it out with Okra too. I used the same masala and then used the store bought masalas to do this dry curry in the oven. This is perfect side dish for roti or Kadi chawal or even with Avial. As you are only slitting the okra, there is no big chopping work also. Here is the recipe.

Baked Stuffed Okra / Ladys Finger

  • Difficulty: Easy
  • Print

Ingredients:

  • Okra / Lady’s finger (try to get small ones) – 1/2 lb
  • Oil – to drizzle ( 1 tbsp + 1 tsp)

For the the stuffing:

  • Coriander / Dhania powder – 2 tbsps
  • Cumin powder – 1 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Salt 1.5 tsp

Steps:

  • Pre heat the oven to 375 degree F.
  • Clean the okra and chop the ends. Just slit them 3/4 lengthwise and keep it ready.

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  • Mix all the masalas given under “for stuffing” and mix well.
  • Now fill the mixed masala into the okra. (1/2 tsp of the masala should be sufficient)

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  • After filling place them in cookie tray covered with foil or parchment paper.
  • Drizzle some oil and mix them.

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  • Bake for 25- 30 minutes till they turn crisp.

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Notes:

  • Don’t bake for more than 30 minutes.
  • If required drizzle a little more oil after 15 minutes.

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Baked Stuffed Mushrooms with Pesto

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Welcome to the 10th day of baking Mania. Yayyy I have successfully crossed 10 days.  16 more days to go :-)

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Today I am replicating one of the restaurant menu. Whenever we goto Olive Garden we order this stuffed mushrooms. We got to make it vegetarian though.  Then one day I decided why can’t it try it at home with pesto sauce. Gave it shot and it came out really well. Its great party starter. If you planning for a Italian menu, this would go well for the starter. Its a very simple dish which can be prepared in 20 minutes. For this dish we need only the mushroom caps, not the stems. But mushroom cleaning is not as hard as banana flower cleaning. ;-)

Couple of things note if you making it for a party/potluck:

  • If you are making this for potluck, prepare this dish as the last one.
  • You can keep in warm mode in the oven and before serving you can bake it for 15 minutes.

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Baked Stuffed Mushrooms with Pesto

  • Difficulty: Easy
  • Print

Ingredients:

  • Mini Bella / Brown mushrooms – 12
  • Pesto – 1/4 cup
  • Panko bread crumbs with Italian herbs – 1/4 cup (If you don’t have this style, use regular bread crumbs but sprinkle 1 tsp of oregano on top)
  • Cheese of your choice – 1/4 cup or as required
  • Extra virgin olive oil – to drizzle

Steps:

  • Pre heat the oven to 350 degree F.
  • Clean the mushrooms with damp cloth and remove the stems. We are going to use only the caps.

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  • After removing the stems, fill the mushrooms with pesto and then with panko bread crumbs.
  • Sprinkle the cheese on top and drizzle the olive oil.

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  • Place them in the baking tray covered with aluminum foil or parchment paper.

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  • Bake it for 15 mts in the pre heated oven.

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Thats it . Yummy baked mushrooms are ready. A great bite sized snack, serve it hot with Marinara.

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Eggless Zebra Cake / Vanilla cocoa cake

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Welcome to the 7th day of Baking Mania. Today I thought of trying zebra cake. It’s the combination of vanilla and chocolate flavor. I am not sure if I can call this cake as zebra cake, that’s why included vanilla and cocoa cake. The base recipe was taken from Gayathri’s blog but the measurement got changed. This time not to blame the kiddo it was my fault. I miscalculated while converting from Gms to cups and added ¼ cup of cocoa powder. Also Gayathri recipe calls for 1/3 of cocoa mixture but because of the measurement mistake I took ½ of cocoa mixture and ½ of vanilla mixture. Because of increase in cocoa I had to add more milk too. . I thought it’s going to be sodappal only.  But it was pure sheer luck that it turned out ok. As it had more chocolate flavor, it turned it into bite sized pieces and served along with vanilla ice cream and it became a huge hit.

EgglessZebraCake1

So here is the recipe.

Eggless Zebra Cake / Vanilla cocoa cake

  • Difficulty: Medium
  • Print

Ingredients:

  • All Purpose Flour-2 cups
  • Condensed Milk – 1 can / 14 oz
  • Baking Powder-2 tsps
  • Baking Soda-1 tsp
  • Butter-1/2 cup
  • Vanilla Essence-1 tsp
  • Cocoa Powder- 1/4 cup
  • Instant Coffee Powder-1 tsp (I used Bru)
  • Milk-1 cup + 1/2 cup + 1/4 cup
Steps:
  • Mix flour, baking powder and baking soda in a bowl.
  • Using a hand mixer mix the butter and condensed milk.

WhiteBatter1

  • Now add 1 cup of milk and vanilla essence and mix well with the mixer.

whitebatter3Whitebatter2

  • Add the flour mixture to the butter, milk mixture and mix them together till they are incorporated well.

whitebatter4

  • Divide the portions into two.

WhiteMix

  • Now start preheating the oven to 350 degree F.

Cocoa Mixture: 

  • Now sift the cocoa powder and instant coffee powder into one half of the mixture.

brownbatter1

 

  •  Add 1/2 cup of milk and fold in the batter.

BrownMix

Vanilla Mix:

  • Add 1/4 cup of milk to the vanilla batter the other half and mix.

FinalWhiteMix

  • Grease the cake pan.
  • Pour the batters alternately into the pan. Do not press the batter. Let it flow by it self.

CakeMix

  • Once all the batter is used up, bake the cake for 40-45 minutes.

AfterBaked

  • Check with a toothpick. If it comes out clean, then remove the cake from the oven and let it sit on counter until it is easy to handle.

ZebraCakeCloseLook

  • Let it cool and slice and serve it along with vanilla ice cream.

EgglessZebraCake

 

Microwave Moong dhal chat

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Welcome to the 5th day of April Baking Mania :-)

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I love Haldiram’s chats especially the moong dhal chat. In one of the FB groups, I saw someone posting this recipe and went through that and thought of trying it out right away.It didn’t happen and when I wanted to try I forgot how long to soak and microwave it ;-) When I searched for that recipe again in the FB group, I couldn’t find it. :-( Thats the problem with big groups. So I tried couple of times and finally got the timing and recipe right :-) So the base recipe credit goes to the blogger who posted in the FB group. Here is my version. As there is a soaking time, please plan accordingly.

Note: Depending upon your microwave powder setting the time might vary.

Microwave Moong dhal chat

  • Difficulty: Easy
  • Print

Ingredients:

  • Moong Dhal – 1/2 cup
  • Salt – 1/2 tsp
  • Chat masala – 1 tsp
  • Jal jeera Masala – 1 tsp (I love this masala, the sweet and sour taste gives a kick to the dish ;-) )
  • Red chilly powder – 1/2 tsp
  • Oil – 1 tsp

Steps:

  • Soak the moong dhal for at least 30 minutes.

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  • Drain the water and pat it dry. This is the hard step. Try to keep it dry as much as you can.

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  • Spread it nicely in a microwave safe plate and microwave it for one minute.
  • Now take it out and add all the masalas and oil and mix well.
  • Spread it nicely and microwave it again for 5 minutes but do check for every 2 minutes and mix well.

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  • Basically you need to microwave till they turn golden brown.

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That’s it. Yummy Microwave moong dhal chat is ready. Enjoy with a tea and of course a book. :-)

Eggless Carrot Cake – Easter Special

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Welcome to the 4nd day of Baking Mania.

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I was planning to post a microwave recipe today, then when I realized its Easter weekend, I thought why not try some carrot cake?  I took the base recipe from here. This time when I prepared the cake I didn’t add any walnuts as I was running out of walnuts. Instead added a handful of raisins. Also I went with regular milk instead of soy milk. Used additional milk to brush the top to get a soft crust. Any cream frosting will be good with this cake or simply whipping cream with fresh fruits would do too. Here is the simple carrot cake recipe. Have a great long weekend.

Eggless Carrot Cake - Easter Special

  • Difficulty: Easy
  • Print

Ingredients:

  • Maida/All purpose flour – 1.25 cups
  • Grated carrots – 1 cup
  • Brown sugar – 1/4 cup
  • Sugar – 3/4 cup
  • Vanilla Essence – 1 tsp
  • Butter at room temperature – 1/2 cup
  • Cinnamon powder – 1 tsp
  • Milk – 1/4 cup + 2 tbsps
  • Baking Powder – 1.5 tsps
  • Salt – 1/2 tsp

Steps:

  • Preheat oven to 350 degree F.
  • Sieve maida twice and keep aside. Finely grate the carrots.
  • Mix the flour and sugar. Then add the butter, carrots, baking powder, salt and cinnamon.
  • I used the hand mixer and mixed them well in low speed.
  • Then added the wet ingredients vanilla essence and milk and mix them in low speed till they incorporate well.
  • Finally add the raisins and fold them into the batter.

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  • Grease the cake pan and add the batter.
  • Brush the top with 2 tbsps of milk.

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  • Bake in preheated oven at 350 degree F for 30 to 35 mts till a fork inserted into the center of the cake comes out clean.

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  • Allow the cake to cool down for 10 mins, then invert

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Eggless Vanilla Sponge Cake

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Welcome to the 2nd day of Baking Mania.

You can involve kids in kitchen for the prep work before baking. Its fun to work with them and it a great activity time too. It gives them the chance to understand what we do and to appreciate food. When they help to prepare food feeding the same becomes comparatively easy. Vaandu loves to help in kitchen. At times its so overwhelming and his help will cause me double the amount of clean up work. But I need to agree its a total fun. Mostly for all the cake and cookies he will be my sous chef. Here is a simple cake recipe from both of us :-)

For second day, I thought of posting basic sponge cake which forms the base for zillion other cake recipes like mango layered cake, Tres lesche etc. I learnt this recipe from Kamalika, one of the blogger from BM group. It’s a simple eggless sponge cake. I did make couple of variations. Instead of using plain yogurt, I used vanilla flavored yogurt and skipped using milk for brushing. This cake can be whipped up easily and its one of vaandu’s favorite. He can have this cake with whipping cream and fruits.

Eggless Vanilla Sponge Cake

  • Difficulty: Easy
  • Print

Ingredients:

  • Maida/All purpose flour – 1 .5 cups
  • Vanilla flavored yogurt(Curd) – 1 cup (250 ml) (I used greek yogurt)
  • Granulated Sugar – 3/4 cup
  • Baking soda – 1/2 tsp
  • Baking powder – 1 and 1/4 tsp
  • Cooking oil – 1/2 cup (125 ml)Vanilla essence – 1 and 1/2 tsp

Steps:

  • Preheat oven to 375 degree F.
  • Sieve maida twice and keep aside.
  • Add the sugar and curd to the maida  and mix them well.

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  • Add baking powder, baking soda to the creamed mixture and mix well. Set them aside for 5 minutes.
  • Now add vanilla essence,cooking oil and mix well.

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  • Grease the cake pan and pour the mixture into it.

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  • Bake in preheated oven at 375 degree F for 10 mins, then reduce temperature to 350 deg F and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean.

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  • Allow the cake to cool down for 10 mins, then invert

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Inverted cake

 

  • That’s it. Yummy sponge cake is ready.

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Baked Indian Style Potato Curry

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Welcome to the 1st day of April Baking Mania :-) As I mentioned about this challenge yesterday, it’s a month long blogging marathon with the theme “Fire up the oven”. The first recipe is going to be the Baked Indian Style Potato Curry.

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