Vegan Low Fat Peanut Butter Cookies

For Day 3 Week 2 of BM #36, here are some guilt free protein filled cookies for a snack..

If your kids love peanut butter, then these would be a treat for them. Typically, to eliminate fat in baking, we use any fruit puree. I didn't have bananas on hand to try it out with banana as the original recipe called for. But the addition of applesauce didn't disappoint me!


Vegan Low Fat Peanut Butter Cookies

Recipe Inspiration - Here
Ingredients - 

Peanut Butter 1/2 cup (I used JIF natural creamy version) 
Sugar 3/4 cup (Use half 1/2 cup sugar and 1/4 cup brown sugar for a darker colored cookies)
Apple Sauce 3/4 cup (I used unsweetened)(Or use mashed banana)
All Purpose Flour / Maida 1 cup
Wheat Flour 1/2 cup
Baking Powder 1 tsp
Salt a pinch
Chocolate Chips 1/4 cup (Optional) (I used as a topping)(use non dairy version for vegan)


Vegan Low Fat Peanut Butter Cookies

Method Of Preparation -

Cream the peanut butter, sugar and apple sauce until light and fluffy.

In a separate bowl, whisk the flours, baking powder and salt.

Slowly add the flour mixture into the wet ingredients while mixing it gently. 

Mix well until the flour is incorporated well but don't over mix.

Preheat the oven to 375 °F.

Pinch approximately a tablespoon of dough and shape them into rounded discs. 

Place a chocolate chip on each of them and press down with a fork so as to flatten it slightly.

Arrange them on parchment lined trays spacing them about an inch or two apart.

Bake them for about 10-12 minutes until the undersides are slightly brown.

Remove and enjoy upon cooling.

Store the remaining cookies in air tight containers.


Vegan Low Fat Peanut Butter Cookies

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 15 min + Baking Time 12 min
Makes 24-30 (depending on the size)

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Nan Khatai - An Indian Cookie

For Day 2 Week 2 BM #36, here are some cookies which are very popular in bakeries across India. Each bakery has a different proportion of the ingredients and each of them proclaim to be the best. 

I have tried this combination of ingredients and have found them to be very addictive as my friends who got to taste them on new year's eve will vouch! This surely a keeper of a recipe.


Nan Khatai - An Indian Cookie

Ingredients - 

Maida / All Purpose Flour 2 cups
Sooji / Semolina / Bombay Rava 1/2 cup
Besan / Chick Pea Flour 1/4 cup
Baking Soda 1/4 tsp
Salt 1/4 tsp
Cardamom Powder 1 tsp
Sugar 1 1/2 cups (I used the fine granulated variety)
Butter 3/4 cups (at room temperature)
Yogurt 3 Tbsp
Crushed Pistachios for topping (Optional) as needed


Nan Khatai - An Indian Cookie

Method Of Preparation -

Whisk together flour, sooji, besan, salt, baking soda and cardamom powder in a mixing bowl.

In another bowl, beat softened butter, sugar and yogurt until it is light and fluffy.

Transfer the fluffy butter mixture into the flour mixture and knead into a moist dough.

Don't be tempted to add more butter/yogurt to make the dough into a cohesive mass. When a spoon full of dough is rubbed between the palms of your hands, it should result in a crack-less disc.

So make as many discs as the dough permits depending on the size. I made about 50 cookies approximately an inch in diameter.

Press the chopped pistachios (if using) on top of each of the cookie discs. 

Preheat the oven to 375 °F.

Arrange the discs on a parchment lined cookie tray about an inch apart as they tend to expand. I used about 4 cookie trays.

Bake for about 12-14 min until they turn light golden brown all over. [I tried to take them out at 12 min when the tops were slightly creamish but felt they were under cooked, so popped them back in the oven for a couple more minutes.]

Remove and upon cooling store in an air tight container.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 20 min + Baking Time 14 min 
Makes 50 cookies

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Tutti Frutti Cookies

For Week 2 of BM #36, I have chosen to showcase some cookies which have been loved by my friends and family and have been made over and over again in my kitchen. 

For Day 1 , here are some colorful cookies which I made for Christmas and shared with my friends and neighbors.

My older one was so much in love with these that I am being pestered to make these again. I had bookmarked these a long time back but never attempted. I am glad to have tried these.

Recipe Source - here
Ingredients - 

Maida / All Purpose Flour 1 cup
Tutti Frutti 1/3 cup (any dried fruit finely chopped would work)
Butter 6 Tbsp (at room temperature)
Sugar, Powdered 1/2 cup
Milk 2 Tbsp


Tutti Frutti Cookies

Method Of Preparation -

In a mixing bowl, add the flour and tutti frutti and set aside.

In another bowl, whisk butter, sugar and milk until it is light and fluffy.

Mix the butter mixture to the flour and knead to a soft/sticky dough.

Divide the dough into two equal portions (for easy manageability). 

On parchment paper, roll each portion of the dough into a log of approximately 1 inch diameter and cover it up. Freeze the logs thus covered for about 45 min.

Preheat the oven to 375 °F.

Remove the dough logs from the freezer and slice them into 5-6 mm thick discs. [They do not increase in size as compared to their pre baked size].

Arrange them on cookie trays lined with parchment paper.

Bake them for about 12 minutes until the edges are light brown.

Upon cooling store them in air tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 10 min + Cooling Time 45 min + Baking time 12 min
Makes approx 50 (depending on the size)

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Sweet Pongal 2

For Day 3 of BM #36, here is a sweet pongal recipe from my mom's kitchen. Apparently this recipe is from my grandma, altered by my mom to suit her taste.

My grandma feels that the moong dal in this version is a little too much for her comfort and my mom disagrees with her. Isn't this a common disagreement arising from a generation gap? I can so identify with this sentiment :)

Ingredients - 

Rice 3/4 cup
Moong Dal 1/2 cup
Milk 2 1/2 cups
Jaggery, Powdered 1 cup (or to taste depending on the sweetness of the variety of jaggery used)
Ghee 1/4 tsp 
Cardamom Powder 1 tsp
Saffron strands few soaked in a spoon of milk (optional)
Nuts (I used Almonds and Pistachios) crushed 2 Tbsp

Method Of Preparation -

In a heated pan, add ghee and slightly roast the moong dal and set aside.

Add rice and the roasted moong dal along with the milk and pressure cook it until two hisses or 16-18 min.

Meanwhile, in a heated heavy bottomed pan, add 1/4 cup of water and the powdered jaggery. After the jaggery melts strain to remove any impurities.

After the pressure is released from the pressure cooker, set the rice-moong dal mixture aside.

In the same heavy bottomed pan (used to melt jaggery), add the clean jaggery solution and the pressure cooked rice-moong dal mixture. Let it cook for 5-6 minutes while constantly stirring.

Add the crushed nuts, soaked saffron (if using) and cardamom powder into the simmering pongal.

Keep stirring for a few more minutes and remove from fire.

Garnish with more nuts if desired and serve while still warm.

Optionally ghee can also be added to make it richer.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 30 min
Serves 4-5

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Rava Pongal

For Day 2 of BM #36, in the Pongal series, here is a very simple and tasty version of Pongal. 
For all practical purposes, this tastes just like the upma which we are used to eating on a regular basis. An added advantage is the protein from moong dal making this a wholesome meal. I was also thinking that some vegetables can go into this as well. The kiddos loved it so much that they didn't mind going for seconds!!
Feel free to play around with the ingredients, seasoning and spices as per your taste buds.

Ingredients - 

Sooji / Semolina / Bombay Rava 1 cup
Moong Dal 1/2 cup
Salt as needed
Grated ginger 1 tsp
Whole Black Peppers 7-8
Seasoning (Ghee 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Cashews few, Asafoetida couple pinches)

Rava Pongal

Method Of Preparation -

Roast the moong dal in 1/2 tsp of ghee until they turn slightly golden brown.

Add 1 cup of water to the roasted dal and cook either on the stove top (about 10 min) or the microwave until the moong dal (about 5-6 min) is cooked through but not mushy. [We prefer that the pongal not be mushy.]

In a heated pan, add ghee and the rest of the seasoning ingredients.

Sprinkle turmeric, whole black peppers, grated ginger and add the sooji/semolina. Mix well and add the cooked moong dal. 

Add about 1/2 cup of water, sprinkle salt and mix well. Cover and let it cook on a low flame for about 3-4 minutes.

Remove from fire and serve it hot with an accompaniment of your choice. I served it with Tomato Gojju and Tomato Chutney. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 20 min
Serves 2-3

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Poha Pongal / Atukula Pongal

After a brief break owing to ill health, I am back with BM #36. Thank you all for the good wishes sent my way. This week I plan to present some interesting versions of the traditional Pongal. 
In my growing up years back at home, my mom always prepared only the traditional Ven Pongal and Sweet Pongal. After my foray into blogging, I have tried Oats Pongal, Quinoa Pongal.
My mom first gave me the idea of making this Poha pongal almost 4-5 years back. The scribbled notes were in my storage box only to be unearthed when I was looking for some other papers. :)

Note that I have added green chillies instead of the pepper corns used traditionally. Feel free to play around with the flavors of your choice. This version was liked at home with all of us.
Poha Pongal / Atukula Pongal

Ingredients - 

Poha 1 cup
Moong Dal 1/2 cup (Split yellow moong dal)
Ghee 1/2 tsp
Green Chillies 1-2 (or as needed)
Jeera / Cumin Seeds 1 tsp
Salt as needed
Turmeric 1/4 tsp
Seasoning (Ghee 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Cashews few, Asafoetida couple pinches)

Poha Pongal / Atukula Pongal

Method Of Preparation -

Roast the moong dal in 1/2 tsp of ghee until they turn slightly golden brown.

Add 1 cup of water to the roasted dal and cook either on the stove top or the microwave until the moong dal is cooked through but not mushy. [We prefer that the pongal not be mushy.]

Meanwhile wash the thick variety of poha and set aside in a drain pan.

In a heated pan, add ghee and the rest of the seasoning ingredients.

Sprinkle turmeric, chopped green chillies and add the drained poha. Mix well and add the cooked moong dal.

Let them cook for a minute or two. Sprinkle salt and mix well.

Remove from fire and serve it hot with an accompaniment of your choice. I served it with Tomato Gojju. It tastes awesome with Okra Gojju as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 20 min
Serves 2-3

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Corn Salad

For Week 3 Day 2 of BM #35, here is a simple salad which is sure to win hearts.

It is apt in a party set up or an informal gathering just as it is an everyday snack for the kids! Thanks to Pooja, my friend, this is sure to become a regular snack at home.

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Posted by Harini R on Wednesday, December 18, 2013

Baby Corn Masala

For Week 3 of BM #35, I have chosen to blog about some dishes with Corn.

Today, I have this lip smacking baby corn masala which has become a new favorite at home.

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Posted by Harini R on Tuesday, December 17, 2013

Drumstick Sambar From Chettinad

For this edition (Dec week 2) of CCChallenge, I asked my older one to pick up one recipe from this called 'India Cookbook' by Pushpesh Pant. She did the homework for me by bookmarking a bunch of them. Needless to say, most of them were Potato based recipes.

There were some non-potato recipes as well out of which I picked this drumstick sambar from Chettinad. So as a compromise I made some baked potato wedges to with the sambar and all is well!!

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Posted by Harini R on Saturday, December 14, 2013

Fruit Pizza

For the final day of pizzas for BM #35, here is a dessert pizza which is sure to win hearts at any party. A very apt dessert for the holiday season!!

The idea of a fruit pizza sounded awesome to me when I was looking out for the pizza varieties. The fact that this pizza encouraged my kids to try out all the fruits at home made it a raring success in my mind!

My family and friends just went gaga over it making me feel at the top of the world!

Recipe source for the Sugar Cookie Crust
Ingredients - 
For the Sugar Cookie Crust - 
Butter 1/2 cup (at room temperature)
Sugar 1/2 cup
Milk 3 Tbsp
All Purpose Flour / Maida 1 1/2 cups
Salt 1/4 tsp
Baking Powder 2 tsp
For the Toppings - 
Whipped Cream 1/4 cup (or more if preferred) (I used the low fat one)
Fruits of assorted colors as needed ( I used pomegranate, apple, orange, kiwi and banana)

Fruit Pizza

Method Of Preparation -
Making the Sugar Cookie Crust - 
Cream the butter and sugar until it is light and fluffy. Add milk and beat it well.

In another bowl, whisk the flour, salt and baking powder.

Slowly add the flour mixture to the fluffy sugary butter and knead into a soft dough.

It is a good idea to refrigerate the dough at this point if you are not ready to proceed further.

If using frozen whipped cream, now is a good time to thaw it. I just transferred it into the refrigerator.

Preheat the oven to 350 °F.

I went ahead and rolled out the dough (1 cm thick, approx 8-9 inch in diameter) onto a pizza pan lined with parchment paper. [I don't boast of a perfect circular shape :)]

Bake it on the center rack for about 18-20 min until the underside looks slightly golden brown.

Remove and let it cool on a wire rack for about 45 min. Be careful while transferring as the cookie is very fragile and likely to show up cracks.

Assembling the Dessert -  Apply the whipped cream as generously as you prefer and arrange the sliced fruit as per your imagination.

Chill and slice before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35

Preparation Time 35 min + 20 min baking time
Makes a 10 inch cookie or 14-16 generous portions

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Stir Fry Vegetable Pizza with Oat Bran Crust

I saw the combination for the pizza crust in a book from the library a long time back and roughly jotted down the ingredients. This is for Day 2 of BM #35.

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Veggie Pizza Muffin

"Amma, look at this picture. Can I have this for a snack tomorrow?" - This is the kind of conversations I am having with my older one at bedtime. She looks into her instagram account and challenges me with these pictures. One way my creative juices get a huge boost and the result are these muffins.

I felt that cutting out the small circles and baking them in muffin cups is rather a tedious way of making it. I would rather bake the pizza on the whole flatbread and then slice it out for the kids (which I do many a time :) ).

The advantage of baking them into individual muffin sized pizzas is that there are more veggies per square inch :). The teeny weeny size appeals to the kids and helps in portion control for the adults !! You know I am talking about the pizza loving adult in my house, right?

So stay tuned for some interesting varieties of Pizzas as part of BM #35.

Veggie Pizza Muffin

Ingredients - 

Flatout Flat bread (Tortillas or Home made chapatis would also work) 2 nos
Pizza sauce 3-4 Tbsp
Onions, Tomatoes, Olives finely chopped 1/2 cup each
Cheese, shredded 1 cup (or less as preferred)
Chilli flakes for topping (if needed)

Veggie Pizza Muffin

Method Of Preparation -

Cut out the flat breads into small circles according to the size of the muffin cups.

Preheat the oven to 400 °F.

Arrange the cut out flat bread circles in each of the muffin cups.

Apply pizza sauce on each of the cut out circles.

Sprinkle the veggies in each of them as well.

Finally top each of them with shredded cheese.

Bake for 13-15 min or until the cheese browns slightly.

Remove form oven and let it cool for a couple of minutes.

Carefully un-mould the muffin cups and serve it hot with a topping of crushed red pepper if needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35.

Preparation Time 25 min
Makes 12

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Wheat Bran Roti

As a continuation to the previous posts in which a dietitian friend of mine has stressed on the need for protein and fiber in our diet, I am posting these Wheat Bran Rotis.

This recipe has been suggested by my friend, Pooja for people on a wheat based diet. Also this is diabetes friendly. Please note that the quantities mentioned in the recipe are for one person per meal. 

I totally agree that to be able to eat the wheat bran needs some persistence and will power. But I am sure the health conscious folks out there would be willing to give it a try!! Personally I didn't find it so hard to eat these. I can't say that about the rest of my family!

This forms part of CCChallenge for the month of December, Week 1.

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Posted by Harini R on Saturday, December 7, 2013

To conclude this Weight Loss Series, I would like to thank Srivalli for incorporating this theme for this month and also my friend, Pooja who has contributed the valuable articles, tips, tricks, recipes and strategies which will aid in weight loss goals.

So check out some Weight Loss Strategies and tips as part of Day 3 of BM #35.


Soya-Palak


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Moong Dal - Pumpkin Soup

For Day 2 of BM #35, here is the rest of the article by Pooja, the dietitian, continued from yesterday..


How does protein pack a punch?
Our bodies need three vital Macro-nutrients to survive. These are carbohydrates, proteins and fats. We also need micro-nutrients like vitamins and minerals, but these are required in lesser amounts. 

Think of the micro-nutrients like make-up that you apply. They're what you need to look beautiful, but it's the macro-nutrients that are going to determine your health and that are absolutely vital. 

Ideally, for optimal health, your intake of carbohydrates, proteins and fats should be balanced. However, in reality, this seldom happens. In fact, 90% of what the average Indian eats consists solely of carbohydrates and fats! We're obviously getting less protein and this can lead to greater medical problems. More than half of the patients we treat today (for obesity and metabolic syndrome) have followed a diet that's severely lacking in protein.

Why is this so crucial that it can determine our well-being? 

  • Proteins are the building blocks of muscles, bones, hormones, skin cells and tissues.
  • It is responsible for the regeneration of our body cells. That's why it's so important for growing children and lactating women. 
  • In adults, it helps heal wounds and recover more rapidly from injury, prevents hair loss and weakness.

If you have been exercising regularly, but not been losing weight, a lack of protein may be to blame. After you exercise, your muscles are worn out; protein helps re-build the muscle tissue. More muscle in the body helps burn more calories and this also gives you the strength and energy to work out more vigorously in your next session as well. This is why weight loss is so much faster when there is adequate protein in the diet. 

High protein diets are also considered better for better diabetic control and dyslipidemia (abnormal amount of lipids (e.g. cholesterol and/or fat) in the blood). But it should be used with caution in people with renal problems(kidney prob). 

Protein for weight loss
Instead of counting calories in our foods as so many diets compel us to do, experts now believe that we should be using our mathematical skills to find out if we're getting enough protein instead! 

A normal person requires 1 gm of protein for every kilo of body weight. So if you're sixty kilos, you need 60 gms of protein every day. However, if want to lose weight, then you need to eat even more. This is because the body tends to burn carbohydrates first, then proteins and finally fats.

When our diet consists of an overdose of carbohydrates and fats, exercising is not as effective in weight loss, since we'll only be burning carbohydrates and won't be exercising long enough to burn fats. If we increase our intake of protein, our intake of carbohydrates will automatically decrease and we tend to burn proteins quickly and the fats more easily, resulting in weight loss.


When to have it
Ideally, protein should never be taken when you're starving or very hungry. This is because the body, in starvation mode, tends to convert protein into carbohydrates, thus defeating the purpose . 
The best way to increase your intake of protein would be to have small frequent meals throughout the day. As absorption of protein by the body takes 1.5 to 2 hours, it is best to complete your food two hours before bedtime. If you sleep while your body is busy absorbing protein, it will hinder absorption, converting it to carbohydrates again.


Vegetarian Vs Non-Vegetarian sources
Both vegetarians and non-vegetarians can get their protein requirements from food, but vegetarians may find it difficult to get enough, since the sources of protein in plant foods are limited. 

Usage of whey water (water left while making paneer) in shakes and soups is a good option. Traditional Indian meals include cereal-pulse combinations that are easily absorbed by the body, like dal-roti, idli sambhar, chole chawal. All this improves the overall quality of protein for vegetarian intake.

Calculate your protein needs based on your body weight. Ensure that you take in adequate amounts of protein everyday, both to fuel weight loss and promote growth.
Since anything in excess has a negative effect, so is protein also. If taken in excess, it puts extra load on kidneys leading to various troubles.

So Balance diet is what is required for a healthy lifestyle.  It can cure more than a medicine and another thing which I always say is your attitude towards life. You can drive your life as God has given the steering wheel to you even though he is the engine. Always trust your engine and drive with confidence in the direction you want. Destination is never far from you.

Some more tips for effective Weight Loss..
  • Know your threshold. Limit your portions and stop before you are full.
  • Drink plenty of fluids. For every 20kgs, you should be taking 1 liter of water.
  • Focus more on salads, fruits, green tea and other fluids like coconut water, buttermilk etc.
  • Use olive oil for cooking and in less quantity.
  • Add fiber to your meals by adding wheat bran to wheat flour and you can have Flax seeds (alsi) 1-2 tsp/day.
Another recipe from Pooja which is protein rich and makes up a healthy and wholesome meal in itself.


Moong Dal - Pumpkin Soup

Ingredients - 

Moong Dal 3/4 cup
Pumpkin Cubed 1 cup
Tomato chopped 1 cup
Turmeric 1/4 tsp
Salt as needed
Pepper as needed
Cumin Powder 1/4 tsp
Red Chilli Powder as needed

Lemon juice squeeze (Optional)

Method Of Preparation -

Pressure cook all the ingredients except pepper. 

After the pressure cooker cools down, puree the mixture adding as much water as is necessary to achieve the desired consistency. (I used an immersion blender to do this).

Boil the mixture again and let it simmer on low heat for a few minutes. Sprinkle powdered black pepper and adjust the taste as needed.

Serve hot with croutons for a filling appetizer/dinner.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35.

Preparation Time 25 min
Serves 4

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Whey Watermelon Lemonade

For BM #35, I have chosen to do a series on Weight Loss. In that context I shall introduce a dear friend of mine, Pooja, who is a professional lifestyle counselor with over 10 years of experience. Her specialty is Obesity Management and has a Post Graduate degree in Public Health Nutrition and Dietetics (Gold Medalist).

She has kindly lent her expertise in composing an article with some tips, tricks and recipes to make losing weight an achievable goal.

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Posted by Harini R on Tuesday, December 3, 2013
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