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Showing posts with label low calorie snacks. Show all posts
Showing posts with label low calorie snacks. Show all posts

Saturday, February 4, 2017

Easy Chicken Tortillas

Hummph !!! Those capricious hunger pangs have a way of sneaking up at the most unexpected hours. Apart from making a regular call every afternoon, they have been getting more and more frequent as I find myself getting involved in more and more physical activities. Exercise and smart eating choices have helped me reduce weight, boost metabolism and feel more energetic than I did even in my early twenties. But of course, the obvious side effect has also manifested itself !

An active lifestyle often calls for smaller and more frequent meals. And tortillas stuffed with a good dose of protein and fibre is a smart anytime snack/meal. The protein can come from sources like grilled fish, chicken or even paneer. Vegans can opt for chickpeas or tofu. Lettuce, cucumbers, tomatoes, a variety of peppers, cabbage and onions add the fiber and make it even more filling.

This is one such whole wheat tortilla recipe in which I have used grilled chicken and a few veggies. But it is the addition of a gourmet sauce which takes this recipe to another level of deliciousness. The Sprig range of gourmet sauces are something that one can try if you like a touch of magic to your everyday dishes. Read on -


















Preparation Time - 30 mins

Ingredients -

For the tortillas -
  • 2 cups of whole wheat flour
  • 2 tsp olive oil
  • 1/3 tsp salt
  • warm water

For the stuffing -
  • 1 cup of bite sized chicken pieces
  • 1 tsp lime juice
  • 2 garlic cloves (finely minced)
  • freshly ground pepper
  • salt to taste
  • 2 tsp Sprig Alphonso Mango and Jalapeno Pepper sauce
  • 2 cups colored peppers
  • 7-8 lettuce leaves
  • 1/3 cup tomato slices
  • 1/3 cup cucumber slices

Preparation - Take a large mixing bowl. Add the flour, salt and olive oil. Mix in. Then add just enough water to make a smooth dough.

Smear with a few drops of olive oil. Let it rest for 15 mins.

Knead it again for 5 mins. Then divide into 8-9 balls . Roll out each ball into a circle on a lightly floured working surface.

Marinate the chicken with salt, lime juice, minced garlic and pepper for 30 mins. 

Cooking - Heat a oven to 200 C. Line a baking tray with aluminum foil and spread the marinated chicken pieces. Roast for 12-14 mins or till tender.  Sprinkle the Mango and Jalapeno sauce. Toss lightly and put the tray back in the oven for another minute or two.

In a large bowl, add all the veggies. Toss in the chicken. Season with salt and pepper.

Heat a skillet . Rub in a few drops of oil on the surface. Add the tortillas one by one and cook on each side for about a minute on medium flame. Once small brown dots appear on the surface, they are done.

Layer the stuffing on one half of each tortilla. Sprinkle a little more Mango and Jalapeno sauce if you like it hot. Fold over. 

Grab one and get going !!!
















Thursday, January 12, 2017

Buckwheat and Sesame Halwa ( Makar Sankranti Collab )

 IMP - Buckwheat and Sesame Halwa is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.

Sugarcane. Freshly harvested rice. Sesame seeds. Jaggery. A whole lot of ingredients that remind one of Makar Sankranti (also known as Gudi Padwa or Lohri in different parts of the country). Curiously enough, unlike other Hindu festivals, this is one festival that falls on 14th of January every month. Apart from being a harvest festival, it also marks the beginning of six months of 'Uttaarayan', an auspicious period for the Hindus. Hence most parts of the country celebrate this festival by distributing sweets among friends and relatives as a gesture of goodwill.

One of the most popular Makar Sankranti recipes is the 'til-gud' or 'til ki barfi'. Both the primary ingredients used in this recipe are believed to keep the body warm and their consumption is considered to be beneficial during the cold months. But since sesame and sugar are high in calories, I put my own twist by substituting a portion of the sesame with buckwheat flour.

And if you happen to be thinking on the lines of why buckwheat, here are 5 reasons why you absolutely need to make this gluten-free and allergy-free grain a part of your everyday diet -

  1. Helps prevent diabetes
  2. Lowers Cholesterol and blood pressure
  3. High fiber content
  4. High quality protein
  5. Rich in Antioxidants

As part of my resolution (mentioned in the earlier posts), I will be including more of the indigenous superfoods in my everyday diet this year. So, read on for this 'gluten-free' and ' dairy-free' recipe -

[ Do not forget to check out more Makar Sankranti recipes shared by my blogger friends Parinaaz and Saswati ]


















Preparation Time - 20 mins

Ingredients -

  • 1 1/2 cup buckwheat flour
  • 1/2 cup sesame seeds
  • 3 tbsp jaggery
  • 1/4 cup date syrup
  • 1 tsp ghee
  • extra sesame seeds for garnishing


Preparation - Toast the sesame seeds on a skillet. Remove from flame and allow to cool down. Grind into a fine powder.

Heat 1 tsp ghee in a wok. Add the buckwheat flour and roast on a low flame till the flour takes on a pink color. Remove and keep aside.

Add the powdered jaggery and date syrup along with 1 cup of water to a wok. Bring to a boil and let it boil for 3-4 mins before adding the roasted buckwheat flour and powdered sesame seeds. Cook for another 2-3 mins before removing from the flame.

Sprinkle the remaining sesame seeds on a greased plate. Spread the halwa over the seeds and let it cool down before cutting into desired shapes.


















Store in a airtight container in the fridge. Consume within the week.















That's not all !!! More yumm-e-ness to be discovered when you scroll down -

























Parinaaz's  Til and Nuts Chikki (Sesame seeds and mixed nuts brittle bars)




Tuesday, July 5, 2016

ChatPati Oats Locho ( Monsoon Mania Collaboration )

Ever tried to guess the reason behind those hunger pangs that crop up everytime there is a down ? Well, it could be sudden fall in outside temperature that makes one feel chilled and hence the craving to eat something hot along with one's favorite beverage. Or it might even be the limited mobility that makes one explore other avenues before finally settling down on snacking . After all good food has a relaxing effect on us.

Or maybe, it is that primal desire to bite into the forbidden fruit...er..food. With most doctors and elders putting a blanket ban on street-side fare during the rains, they suddenly start to look even more inviting. Wading though the murky waters, the aromas of bhajjis and samosas wafting up from the street vendors assail our senses and send our normally logical brain into a tailspin. And we end up eating stuff that we would otherwise not even touch with a barge-pole. 

But given that gastrointestinal disorders are very common during monsoons, it is best to steer away from street-foods. Some advance preparation can actually go a long way in avoiding such blunders. This 'Surti Locho' recipe is one such example to an easy to prepare and very healthy steamed snack. I have added a healthy twist to this recipe by substituting the 'poha' with oats and serving it up with a tangy 'Puli-inji' relish.

But hang on !! There are more recipes to be discovered as I am back with a collaboration with my bloggers friends Saswati who blogs @ Delish Potpourri and Parinaaz of A Dollop of That fame. Scroll down to the bottom of the page to check what these gals are dishing out !

Read on for the recipe -

















Preparation Time - 45 mins

Ingredients -
  • 1 cup channa dal
  • 1/3 cup urad dal
  • 1/2 cup oats
  • 1 tsp crushed ginger
  • 1 1/2 tsp pepper powder
  • 2 tsp oil
  • 2 pinch turmeric
  • 1 tsp baking powder
  • salt to taste

For garnishing -

  • puli inji relish
  • coriander leaves

Preparation - Wash and soak the channa dal and the urad dal separately for 6-7 hours.

Take the oats in a bowl. Cover with just enough hot water to moisten it.

Grind the channa dal into a slightly coarse paste.

Grind the urad dal separately into a fine paste. Add the moistened oats to the same jar and blend together.

Transfer all the ingredients ( except baking powder) into a big mixing bowl . Bring everything together.

Cooking - Take sufficient water in a steamer. Bring it to a boil.

Grease a round/square dish which is about 2 inches deep. 

Finally add the baking powder to the batter, mix evenly and pour into the baking dish.

Put it in the steamer and let it cook for 30 mins. Insert a toothpick into the center to check if it is done.

Remove it from the steamer. 

Scoop out some of the hot Locho onto a serving plate or bowl. Garnish with Puli inji relish ( or tamarind jaggery chutney ) and cilantro. 

Serve piping hot.
















Note - Refrigerate any remaining batter ( to which baking powder has not been added ) and use it up in a day or two .

Check out these fabulous Monsoon recipes contributed by my fellow bloggers !!
















Parinaaz's Eeda Chutney na Pattice ( Egg and Chutney Croquettes )

and



Friday, December 19, 2014

Oats and Sweet Potato Cutlets

I do not believe in waiting for the New Year to implement any resolutions. So, after returning back from my Odisha trip I have been monitoring my diet quite strictly. This year it is not just about losing a few extra pounds but also getting back to a leaner and fitter self. And that requires a lot of mental discipline as well.

I have switched to cooking with very little oil and have bought a non-stick appam pan in which i toast the dishes which traditionally require deep frying. Vadas, cutlets, koftas are some of the examples. I am yet to perfect the oil-free/ low-oil gravy for my dishes but I keep experimenting with that as well. Have been thinking of investing in an air-fryer. Please leave behind a comment/suggestion below the post if you have had a good experience with it.

This recipe combines the goodness of Shakarkandi/sweet potato with oats. While I usually boil/roast sweet potato and have it with black salt, pepper, chili powder and optionally a dash of lemon juice, this one can also be served as snacks. And all those health-conscious guests out there are going to fall head over heels in love with it. Read on for the recipe -






Preparation Time - 20-25 mins ( including 15 mins of standby time)


Ingredients -

  • 2 medium sized sweet potatoes 
  • 3-4 tbsp masala oats (I used Saffola oats in Curry & Pepper flavour)
  • 1/4 tsp red chili powder
  • 1/3 tsp pepper powder ( skip if using Pepper flavored oats )
  • 2 pinch black salt
  • salt to taste
  • 1 tsp oil


Preparation - Wash and cook the sweet potato in a pressure cooker for 3-4 whistles.

Keep aside till steam escapes. Drain excess water, remove and peel the sweet potato .Transfer it to a mixing bowl.

Add all the remaining ingredients except for oil. Mash together. Divide into 10-12 equal portions and give desired shape (disc, oblong, heart or diamond). (Roll the cutlets over some oats spread out on a flat plate for a better presentation)

Cooking - Heat a non-stick frying pan. Grease with 1/2 tsp oil.

Place the cutlets and fry them on a low flame till small brown spots appear. Flip over and repet for the other side as well.

Remove from pan and serve hot with lemon wedges and sauce/chutney.



















Note - Do remember to leave any suggestions regarding an air fryer if you have used one .

Saturday, October 25, 2014

Baked Dahi Vada

I am off for a month long vacation starting from Monday. In the excitement and craziness of planning the trip and doing the packing, I have not done much cooking for the last few days. Since I have a few things planned ( plus a few in the pipeline ) for the next year as well, it only makes sense to do some homework during the remaining year. One of the plans has been to push for a healthier lifestyle which starts with a healthier menu. I have been trying out low calorie versions of quite a few traditional recipes and will soon post them on my blog.

One of the first trials was my husband's favorite street food aka 'Dahi Vada'. Instead of deep frying the vadas, I have opted to cook them in a traditional appam pan using just an oil spray. The first 2-3 trails did not turn out good but then I found just the way to get them soft and spongy. Read on for the recipe -








Preparation Time : 20-25 mins

Ingredients:


  • 1 cup Urad dal 
  • 2 tbsp Semolina (suji)
  • 1 1/2 cup curd
  • 7-8 peppercorns (coarsely crushed)
  • 2-3 green chili
  • 1 red chili
  • 1/2 tsp cumin
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/3 tsp baking powder
  • black salt( kala namak )
  • 1 sprig curry leaves
  • oil spray
  • 1/2 tsp oil for tempering
  • salt


Preparation: Soak urad dal for 3-4 hours. Grind into a smooth paste ( when you touch the batter, it should not stick to your hands). Add semolina. Mix and allow to stand overnight.

Just before cooking, add the crushed peppercorn, finely chopped green chili, baking powder and salt. Mix well.

Cooking: Spray some oil onto an appam pan and put it on the flame. Make small balls out of the batter and put into the pan. Fry till the bottom part turns light brown ( cover with a lid for faster cooking). Flip it over and cook on the other side for another 2-3 mins.

Remove the balls and put them in water to which salt and very little curd has been added. Allow to soak for 2 hours.

Beat the rest of the curd in a mixing bowl with salt, water, cumin powder, black salt and chilli powder. Keep the consistency thin.

Remove the soaked vadas from the curd water and transfer to a plate. Add the beaten curd over it.

Heat the oil in a tempering pan. Add the cumin, broken red chili and curry leaves. Fry for 20-30 secs. Pour over the dahi vadas.

Serve immediately.

















Tuesday, June 3, 2014

Chuda Bhaja

Whenever I used to fall ill or catch a cold as a kid, my mom would find it a very difficult task to feed me. Everything tasted like sawdust and I refused to open my mouth. It was during those times she gave me mudhi bhaja or chuda bhaja, puffed rice/flattened rice fried with some onions, chilli and topped with some JB mixture/farsan . Now the JB mixture thing is a legend with most Rourkela-ites but sadly not available in other parts of the state. While it was quite simple and healthy, it tasted wonderful to my ravaged taste buds. In fact the taste and the memories still linger on in my mind. And that is why I made this recently when my son was suffering from a cold. The little one quite enjoyed it. Sadly I had to do without the JB mixture as I did not have any in stock. (Even the little one likes it, maybe it is in his genes.)

While I do make this with the addition of oats ( you will find it on my blog ), I never thought of posting it. But this time I made a note to do it. Some of the harried moms' will surely find it useful. Read on -


















Preparation Time - 10 mins

Ingredients -


1 cup chuda or poha or flattened rice
a fistful of peanuts
4-5 curry leaves
1 dry red chilli (broken into 2-3 pieces)
1 small onion finely chopped
2-3 tsp oil for frying
a bit of red chilli powder  (optional)
Some mixture/farsan for topping
salt to taste


Cooking - Heat oil in a wok. Add the red chilli and curry leaves. Fry a bit.

Add the peanuts and turn up flame so that they start popping.

Add a little chuda at first. Allow then to soak up some oil and get puffed. Then add in the rest of the stuff. Fry for 5-6 mins till they turn crispy. Add salt and mix in.

Add the onions at this stage and fry on high for 1 minutes.

Finally remove from flame and add the mixture.

Serve immediately else it tends to get soggy. (If you want to store it, do not add onions or add them at the beginning and fry to a crisp.)

 

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