Baked Eggless Broccoli Bites

Sitting at a dinner table in my friend's house, I observed her 5-year old daughter with interest as she meticulously plucked out the veggies from her curry. "It's so hard to get veggies in her system", my friend despairingly whispered to me. And ordered her daughter in a mom voice "Eat your veggies, or aunty won't talk to you". "No, she will", the kid cheekily answered and turned her big eyes at me. "I like you", she coyly said making me smile. She continued earnestly, "I like ice cream too, but I don't like veggies". Now who can argue with such cute logic :)

Getting a kid (or a grown-up too) to eat healthy food is a problem that has plagued humankind since Eve's first-born. These scrumptious, delectable, guilt-free, crispy Baked Broccoli Bites may just be the perfect answer to this problem - it lays to rest the myth that healthy food can't be yummilicious. Taking inspiration from the popular deep-fried broccoli bites served in Bennigan’s Restaurants, I added my own twist to create these Broccoli Bites and made them as appetizing & healthy as possible (you can opt out of adding Chilli flakes when making them for kids). I also made these bites eggless to cater to people who don't eat eggs due to religious or dietary restrictions. These Baked Broccoli Bites contain the perfect savory zest that makes it a lip-smacking, delicious appetizer that is loved by kids & adults alike, and baking them helps to retains the nutritional value of broccoli & eliminates that greasiness of deep-frying.

Baked Broccoli Bites are really easy to make, so they are perfect for rustling up at the last-minute to cater to unannounced guests. Or serve them up in kids' lunchboxes, or as party appetizers, or as a side dish during dinner. You can also serve them with salads & soups that makes a complete meal in itself. Besides their great taste, the nutrients in broccoli control high blood pressure, prevent heart disease & cancer, and improve bone health and prevent osteoporosis. So go ahead & bake this dish... it's time to have a love affair with broccoli :)

BAKED  BROCCOLI  BITES  RECIPE

Makes : 12 Pcs

Ingredients:

2 1/2 cups chopped Broccoli; chopped into small pieces

1/2 cup All Purpose Flour

3/4 cup chopped Onion

1 tbsp minced fresh Garlic

1/2 tsp Baking powder

1 tbsp Cajun Seasoning

1 tsp Salt or to taste

1/2 tsp Red Chilli Flakes or to taste

1/4 tsp Ground Black Pepper

6 tbsp Bread Crumbs

1/2 cup Shredded Sharp Cheddar Cheese

1 tbsp Oil

1/2 cup Milk (low fat 2%)

How to make Baked Broccoli Fritters

1. Steam the broccoli in a microwave for 3 minutes. Strain. Set aside.
2. Heat oil in a non-stick pan on medium heat. Saute the garlic for 30 seconds. Add onion & saute till translucent. Remove from heat & allow to cool.
3. In a large bowl, sift flour, baking powder, and salt together. Add red chilli flakes, black pepper, cajun seasoning and mix them thoroughly. Combine them with milk until smooth. Add broccoli, cheese, onion-garlic mixture & bread crumbs and toss to coat well.
4. Pre-heat oven to 375 degree F. Lightly grease a baking sheet lined with aluminum foil. 
5. Wet your palms. Shape the broccoli mixture into round patties and place on the prepared baking sheet. Bake for 15 minutes. Remove the baking sheet, flip & bake for another 10-15 minutes until golden brown.
6. Serve  with your favorite sauce or with soups & salads.

TIPS

You can substitute almond meal or almond flour instead of bread crumbs.

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Baked Spring Rolls

Stuck at home with a broken toe & I am so done with staring longingly outside through the window - I want to partayyy, sigh! Can hardly walk regularly yet, much less hit the dance floor & shake a leg. But I'm done feeling sorry for myself (& don't you get started), so what if I can't have a party, I can still rustle up a pretty amazing party starter that's sure to get the taste buds waltz-ing, or salsa-ing, or whatever's your favorite dance :) & nothing better than the ubiquitous Spring Roll to get this party started.

But I don't want to put on the deep-fried carbs if I can't dance to burn them off, so these deliciously crispy, spicy, savory Baked Spring Rolls perfectly fit the bill - they get rid of the deep-frying guilt & get on with the lip-smacking taste :). They are so much healthier & they are so quick & easy to make too. It is a versatile recipe, so feel free to add your favorite ground meat or veggies to the mix - hey, it's a party after all, everyone's invited :)

As all you party people know, these golden-brown cuties are best eaten crispy and hot, with the steam flowing out of the spring roll as you take a bite - but careful, don't burn your mouth! Ooooo, the yummy taste that spreads in your mouth is beyond compare. Ready? Let's rock & (spring) roll!

BAKED  SPRING  ROLL  RECIPE

Makes : 18 Pcs

Ingredients:

18 Spring Roll Wrappers (8" x 8" size); see tips

2 cups shredded Cabbage

1 cup shredded Carrot

1 cup chopped Green Onion

3/4 cup Bean Sprouts

1 tbsp minced fresh Garlic

1 tbsp minced fresh Ginger

1 1/2 tbsp Dark Soy Sauce

1 tbsp Chilli Garlic Sauce (I used Sambal Oelek) or to taste

1/4 tsp ground Black Pepper

1 tsp granulated Sugar

1/2 tbsp Rice Vinegar

1 tbsp Oil

1 tsp Sesame Oil; optional

Vegetable Oil for brushing

For sealing the edges:

1 tbsp All Purpose Flour

2 tbsps Water

How to make Baked Spring Roll

1. In a small bowl, combine the soy sauce, sugar, chilli garlic sauce, black pepper, vinegar & sesame oil. Set aside.
2. Heat the oil in a wok over medium heat. Add the garlic & ginger & saute for a minute.
3. Add green onions, carrot, cabbage, bean sprouts. Stir in the soy sauce mixture. Mix well. Turn the heat to medium-high. Saute till the liquid evaporates from the mixture (around 3-4 mins) while stirring constantly. Remove from heat & allow to cool.
4. In a small bowl combine the all purpose flour & water. Keep aside.
5. Take a wrapper, keeping the rest covered with a damp cloth. Place the wrapper in a diamond shape on a clean work surface with one of the corners facing you. Spoon 2 tbsp of the cabbage mixture onto the 1/3 of the wrapper corner closest to you. (see the directions given in the below chart)
   
   
   
   
   
6. Pull the wrapper corner closest to you over the filling to cover it, and tuck it tightly under the filling.
7. Roll upwards till you reach the center. Now, fold over the sides such that the edges are straight, and continue to roll upward. Moisten fingers in the flour mixture, and brush wrapper seams to seal. Place it on the baking sheet, seam side down. Brush the roll with oil. Cover with a damp cloth. Repeat with the remaining wrappers and filling.  Arrange spring rolls in a single layer on a baking sheet.  
8. Preheat the oven to 425 degrees. Bake for 20-25 minutes until golden turning the rolls halfway through.
9. Remove from oven. Allow to cool for 4-5 minutes & serve hot with your favorite sweet Chilli sauce.

TIPS

You can find Spring roll wrappers in the freezer section of almost any Asian Grocery store. 

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Black Pepper Fried Rice

There are some days, you know, when your mind just freezes. I knew I was having one of those days after staring at the fridge for 15 minutes (or was it an eternity?) without coming up with a single idea of what to make for dinner. Chinese takeout tonight, hubby suggested helpfully sensing my stupor. Aha, of course! I beamed as the light bulb flashed. Restaurant-style yes, but not from a restaurant! Getting into action, I sliced & diced the available veggies in our fridge, tossed them together with yesterday's leftover rice & added a healthy dose of seasonings - black pepper, soy sauce, vinegar, & garlic to throw in a extra punchy taste. And.... hey persto! & Voila!! & yummm!!! & OMG!!!! My Black Pepper Fried Rice creation turned out to be so amazingly zesty, aromatic & delicious that it beats hands-down (in my humble opinion) even our favorite Asian restaurant's fried rice offering.

This Black Pepper Fried Rice brings the restaurant-style taste to your dinner table sans the grease. Delectable, peppy, quick & easy-to-make, it is full of healthy veggies that are sauteed only as much as needed so they retain their nutrients. The myriad seasonings ensure that the dish is not bland or flat, it has a taste of its own & can be a complete meal in itself. I picked the combination of veggies that offer the best restaurant-style taste. However, the Black Pepper Fried Rice is a very versatile dish - you can adjust the seasoning & the veggies or add your choice of meat, to suit your preference or to suit whatever's in your fridge's inventory. Serve up this winner at the dinner table, at parties, or in kids lunchboxes - you can't go wrong. Looking to order a Chinese takeout tonight? You know what to do :)

BLACK  PEPPER  FRIED  RICE  RECIPE

Serves : 2 - 3

Ingredients:

4 cups Cooked Rice (long grain rice); a day old to prevent mushiness

1/3 cup shredded Cabbage

1/4 cup chopped Carrot

1/4 cup chopped Red Bell Pepper

1/3 cup chopped White Onion

1/2 cup chopped Green Onion; white parts separated

1 tbsp minced fresh Garlic; peeled

2-3 tbsp Soy Sauce or to taste

1/2 tbsp White Vinegar

1 tsp Sesame Oil

2 Eggs; lightly beaten

1 1/4 tsp Black Pepper or to taste

Salt to taste

1 tbsp Oil

How to make Fried Rice

1. Remove the rice from refrigerator 15 - 20 minutes before use. Separate the grains gently with your hands. Keep aside.
2. Heat 1/4 tsp of oil on medium heat in a non-stick pan. Add beaten eggs, swirl the egg quickly to make a pancake. Cook for about 30 seconds to a minute until its just set. Flip the egg & cook the other side for 10 seconds or until set. Remove & cut into small strips. Keep aside.
3. Heat 1 tbsp of oil in a wok on medium - high heat, swirl to coat the wok. Add garlic & saute for 30 seconds.
4. Add chopped white onion, white parts of the green onion & carrot. Saute for 2 minutes.
5. Add bell pepper & saute for a minute.
6. Add cabbage & saute for another minute.
7. Add cooked rice & stir-fry for 2 minutes. 
8. Add soy sauce, sesame oil, vinegar & black pepper. Stir-fry until the rice is fully coated. Add chopped eggs, green part of the green onions & mix.
9. Taste & add salt (soy sauce already has salt in it). Adjust seasoning as per your taste. Stir-fry until the rice is heated through. Serve hot.

Tips:

1. This recipe works best with day-old cold rice.
2. Chop your veggies in a uniform shape & size to ensure even cooking.
3. This recipe is pretty versatile. You can use veggies of your choice, however always remember the hardest-to-cook veggie goes in first while stir-frying.
4. You can also add cooked meats of your choice. Add the meat at the same as adding the sauces in step 8.
5. I have followed the restaurant-style preparation, wherein the egg is prepared separately & added to the fried rice at the end. The easier alternative of cooking the egg in the wok along with veggies & rice will cover the veggies & rice with egg gunk - an unappetizing prospect & hence not recommended.

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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins - yummmmm! Does this double the deliciousness, you say? No!!! I reply - emphatically shaking my head at this shocking simplification. This is chocolate, not a mathematical formula. Double the quantity means incalculably, infinitely, immeasurably more scrumptiousness, more lusciousness, more oomphness, more funnnn! Yayyy, you say, your taste buds enlightened. Me, I'm silent - hard to speak with a mouthful of muffin! Soaked in chocolatey goodness, this Double Chocolate Banana Muffin is the epitome of indulgence. Just a single bite into the moist, succulent cake texture gratifies the senses with a rush of bitter-sweet, ambrosial chocolate flavors and the fruity-sweet twist of the banana. And it is a delectable sight to behold too - with the little chocolate chips stuck on the muffin top like dark stars on an inky-black night!

It all started when the banana on my kitchen counter stared at me with its yellow, angry eyes. Why don't you like me - I am shrivelling here for days, it implored. I don't know, I stuttered. Maybe because you aren't covered in chocolate or as moist & decadent as a cake or muffin, I ventured helpfully. Sadly, my lame reply just made the banana curl up in anger even more. Well, no reason you can't eat me with a cake or chocolate, retorted the banana. Of course, I slapped my forehead (a little too hard, ouch!) as I rushed to the infinite wisdom of the internet. Unfold your "banana chocolate muffin" secrets, o great one, I begged Google & was rewarded with 7,580,000 results before I could say "please". So I adapted this recipe from Tasteofhome, but created a healthier version by replacing oil with apple sauce & reducing the sugar to a half-cup. I was right! It turned out to be the perfect level of decadence & sweetness (feel free to use 3/4 cup if you prefer more sugar). Taking a large bite of this Double Chocolate Banana Muffin, I turned my eyes skywards & thanked the powers above for this manna from heaven. A deep, serene, silent voice boomed in my head - Don't mention it, it was muffin'!

DOUBLE  CHOCOLATE  BANANA  MUFFINS  RECIPE

Makes : 11-12 Muffins

Ingredients:

1 1/2 cups All-Purpose Flour (Maida)

1/2 cup Sugar; see tips

1/4 cup + 2 tbsp Dutch-process Cocoa Powder

1 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Baking Powder

1 1/3 cup mashed ripe Bananas

1/3 cup Unsweetened Applesauce; see tips

1 Egg

1 tsp Pure Vanilla Extract

1 cup Mini semi-sweet chocolate chips + 2 tbsp for sprinkling on top of the muffins

How to make Double Chocolate Banana Muffins

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease it with cooking spray & set aside. 
2. In a large bowl, sift the first 6 ingredients together & stir to mix. 
3. In a separate medium bowl, whisk together the egg, applesauce, vanilla extract & mashed bananas until very well combined. 
4. Stir wet ingredients into dry until just moistened. Fold in 1 cup chocolate chips. 
5. Divide the batter between prepared muffin cups & sprinkle about 1/2 teaspoon chocolate chips on each muffin. 
6. Bake for 20-25 minutes, or until toothpick comes out clean when inserted in the center of the muffin. 
7. Cool for 5 minutes in the muffin tin then remove to a cooling rack. Store in an airtight container.

TIPS

I used Applesauce as a healthier substitute for vegetable oil. If you wish, you may use 1/3 cup vegetable oil instead of Applesauce.

We do not prefer overly sweet Muffins so 1/2 cup sugar was perfect in terms of sweetness for us but if you prefer more sweetness then increase the sugar to 3/4 cup.    

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Raspberry Champagne Float

Champagne and raspberries stir up in my heart & mind the most beautiful things in life - romance, love, weddings, celebrations... so it was only natural that I thought of conjuring up a recipe that would bring together these wonderful creations of nature. Even so, I must admit that I was a tad skeptical on whether the combination would live up to my high expectations. But oh my, what a sublime dessert beverage this Raspberry Champagne Float has turned out to be! So exquisite & heavenly with luscious flavors of vanilla ice cream, tangy jelly and fresh berries soaked in the sweet-sour bubbliness of champagne. The simple trick of creating layers of ingredients and serving in champagne flutes gives a sophisticated, chic appearance to the dessert beverage & sets it a class apart. You can enjoy this dreamy concoction to celebrate special occasions with family & friends. My personal favorite would be to serve it as the final course of a candle-lit dinner for two - it is sure to raise the romance to a new high!

Making Raspberry Champagne Float is a moment's work once you have the ingredients at hand. The dessert beverage is amazingly simple and quick to make, and you can increase/decrease the quantity of ingredients to suit your taste. Needless to say, this is not a recipe for kids due to the alcohol content, but you can make it kid-friendly by replacing the champagne with a fizzy lemonade.

Time to pop the cork & relish life's sweet pleasures :)

RASPBERRY  CHAMPAGNE  FLOAT  RECIPE

Makes : 4 glasses

Ingredients:

1 cup fresh Raspberries
5.8 oz Vanilla Ice cream

1 packet Raspberry Jelly (3oz); see tips

1/2 bottle of Dry Champagne

How to make Raspberry Champagne Float

1. Prepare Jelly as per package instructions. However, instead of using the amount of water specified on the packet, use 1/3 cup of water and 2/3 cup of Champagne. Refrigerate gelatin mixture for about 15 minutes or until thickened but not set. Break up the partially set gelatine with a fork.
2. In each glass, spoon about 2 tbsps of gelatine, then top it with around 2 tbsps of ice cream then top it with a layer of raspberries. Repeat the layers one more time. Chill till serving time.
3. Top each glass with Champagne just before serving. Serve immediately.

TIPS

Vegetarian Jelly is available in Indian Grocery Stores.

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Chilli Garlic Naan

Here's an easy trick to boost the flavors of your favorite curries, lentils, grilled meats or stir-fried veggies - simply serve them with Naan! Naan is a delicious teardrop-shaped flatbread with a crispy bottom, a flaky top & a soft fluffy interior with a smattering of air bubbles. This complex texture does more than give the Naan its exotic looks - it provides a unique character to the Naan that makes each bite an exquisite, even regal, experience. With such striking characteristics, it is no surprise that Naan is hugely popular in India and other Central & South Asian countries - it is served as a hot favorite in parties & in Indian restuarants as a staple accompaniment to Indian entree dishes. The traditional Naan is prepared in by sticking it to the walls of a tandoor (a large clay oven). The extremely hot temperature of the tandoor chars the Naan in some spots, creating air pockets that give out a mild smoky flavor that makes this exotic bread a gourmet's delight. However, unless you live in a palace with a king-size kitchen, owning a clay oven is a distant dream - so for us commoners, a stove-top or oven serves as a viable substitute in households.

The ubiquitous Naan has many variants comprising of either stuffing the Naan with veggies or meat, or topping the Naan with herbs, garlic or other flavor-enhancers. My Chilli Garlic Naan recipe is a delectable version flavored with chillies, garlic & cilantro that give the Naan a zesty kick & make it look so much more appetizing too. I made this quick & easy-to-make version by using ingredients that are that are commonly available in one's kitchen. While some Naan recipes use yeast to raise the dough, yeast did not make its way into my recipe since it is not readily available in people's kitchens & is also not a preferred ingredient for some folks. Though I use the stovetop (I am just a poor commoner too!), I love the smoky flavor obtained in the Tandoor & have tried to replicate it in my recipe. An alternative to cooking on stovetop is to bake the Naan in the oven - however, be warned that this technique makes the Naan dry and unpalatable very quickly.

Now that you are armed with the know-how, aren't you raring to make this flavorsome, exotic bread... get, set, go!!!!!

CHILLI  GARLIC  NAAN  RECIPE

Makes : 6 pcs

Ingredients

2 cups All Purpose Flour (Maida)

1/4 All Purpose Flour for dusting

2 tbsp minced fresh Garlic

1/2 cup chopped fresh Cilantro (Coriander) leaves

3-4 Serrano Green Chillies or to taste; destemmed & finely chopped

1 tsp Sugar

1/2 tsp Salt or to taste

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 cup Plain Yogurt

1/2 cup lukewarm Milk

Unsalted Butter as required for brushing

How to make Garlic Naan

1. Sift the flour, baking soda, salt, sugar and baking powder together in a large bowl. Add green chillies & cilantro & mix thoroughly. Make a well in the center & add the yogurt & milk and mix to make a soft & stretchy dough. Apply little bit of oil to the surface of the dough & cover it with a damp Kitchen towel/paper towel. Set aside in a warm place for 2 hours.
2. Punch the dough down & knead for a minute. Divide the dough into 6 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.
3. Heat a heavy bottom skillet/Tawa (made of cast iron & with a handle) on high heat. 
4. Take a ball of dough, dust it with flour & flatten it between your palms.  On a lightly floured work surface, set the ball of dough. Roll the ball into the shape of a teardrop (about 6-8 inches long & of around 1/4" thickness). Sprinkle the top of the dough evenly with garlic & gently roll over the garlic to make it stick to the dough. 
5. Invert the rolled dough on the floured surface &  moisten the inverted side with water. Place the wet side down on the hot skillet. Cover & cook for 45 secs - 1 minute till bubbles appear on the surface of the naan.  Remove the cover & invert the skillet/tawa over the direct flame of the burner (Since the dough is stuck to the pan, it will not fall off when you invert the skillet). Cook for 1 minute or till brown spots start appearing on the side of the dough facing the burner. Remove from the skillet & brush butter on the Naan. Repeat the process with the remaining dough. 
6. Serve immediately.

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Baked Samosa

God, I love Samosas!!! I have grown up in India gorging on these delectable savory pastries at every opportunity - on family outings, at roadside vendor stalls, in parties ... in short, everywhere!

For those who do not know, Samosa is a deep-fried pastry stuffed with spicy potatoes & green peas - it is a hugely popular snack in India & other Asian countries, with multiple variants created by replacing the stuffing with other veggies or with minced meat. It is usually served with Tamarind Chutney, Cilantro-Mint Chutney or with Tomato Ketchup. Sadly however, the major downside to the yummilicious Samosa is the health aspect - it is deep-fried that makes it high in calorie count :( It also does not help that the traditional samosa requires a lot of time & effort to prepare from scratch & is quite hard to get it just right, so much that it is much simpler to get them from a restaurant as opposed to making them at home.

Not wanting to let up on my love for samosas so easily, I tried out this easy-to-make baked version of the Samosa so that I can prepare it quickly & effortlessly & don't have to think of my waist every time I pop a Samosa in my mouth. To my delight, it turned out so well (way beyond my expectations!) that I served it to a group of friends & they went gaga over this delectable snack .... yayyyyy :) I find that preparing and rolling the dough for the outer shell of the Samosa is the hardest part in traditional samosa recipe (both to make & to get it right), so I use pre-packaged wonton wraps that work as a great substitute. Another benefit is that the flavorful, savory stuffing can be used as a sandwich filling or as a side dish. So if you love Samosas but want to cut back on calories, I bet that you will love this baked version, enjoy it with a cuppa tea or serve it as your next wonderful party appetizer :)

BAKED  SAMOSA  RECIPE

Makes : 26 Pcs.

Ingredients: 

For the Samosa:
26 Wonton Wrappers (about 4" squares)
1 tbsp Olive Oil for brushing

For the Filling:
3 large-size potatoes; peeled & boiled
1 tsp Cumin Seeds
2 tsp minced fresh Ginger
1/4 cup Green Peas (fresh or frozen); blanched
3-4 Serrano Green Chillies or to taste; destemmed & finely chopped
1 tsp Dry Mango Powder (Amchur) or 1 1/2 tsp fresh Lemon Juice; see tips
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp Coriander Powder; see tips
1/4 tsp Garam Masala; see tips
Salt to taste
2 tbsp fresh chopped Cilantro (Coriander) leaves
1 tbsp Oil

How to make Baked Samosa

Preparing the filling:

1. Once the boiled potatoes have cooled down, mash the potatoes coarsely using your hands. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add cumin seeds & saute till the cumin seeds begin to change color. Add ginger & green chillies. Saute for a minute.
3. Add green peas & saute for a minute.
4. Add potatoes, dry mango powder/lemon juice, cayenne pepper, coriander powder, garam masala & salt. Toss well such that the potatoes get coated with the spices thoroughly. Saute for a minute. Add chopped cilantro, toss again. Remove from heat & allow it to cool.

Assembling the Samosa:

1. Preheat oven to 350 degrees F. Line the baking sheet with parchment paper. Keep aside.
2. In a small bowl, add 1/4 cup of water. Keep aside.
3. Take a wonton wrapper (keep the remaining wrappers covered with a damp cloth else they will become dry & brittle). Dip your finger tip in the bowl of water & moisten all the edges of the wonton wrapper. Place about 1 1/2 tbsp of potato filling in the center of the wrapper.
4. Follow either of the below 2 methods to fold a samosa -
   a) To follow Simple method (Chart I) -  Fold the wrapper in half to form a triangle & press the edges together to seal (see step c in Chart I).
   b) To get a shape as shown in my above picture - Follow steps c-g in Chart II.
   



Simple Method - CHART  I



CHART  II

5. Brush the entire filled wrapper lightly with olive oil. Arrange on baking sheet. Repeat the process with remaining wrappers. Bake in oven for 15 to 20 minutes or until golden and crisp, turning the filled wrappers halfway through baking.
6. Remove from oven & transfer to a serving platter. Serve hot with Cilantro-Mint Chutney, Tamarind Chutney or tomato ketchup.

TIPS

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California). 

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