Jam or jelly is a breakfast staple in most of our houses. I love having jam on toast and absolutely love having peanut butter and jelly sandwiches. But did you ever think of using jam beyond these food items? Well, you must. There are multiple recipes that make use of jam that are absolutely scrumptious. Check out three lip-smacking recipes using jam below!
Beat the butter in a large bowl with an electric mixer until it gets creamy. Add the sugar and blend it well. Add the egg and beat for about a minute. Add the milk and vanilla, and beat for 1 more minute.
Now keep adding the flour little by little while still lightly beating the batter. Don’t overdo it. Your aim should be soft dough. Add the jam and incorporate it well.
Line a baking tray with baking paper. Using a spoon, drop the cookie dough onto the tray leaving a two-inch space between each drop.
Place the tray in a pre-heated oven and bake for 10-15 minutes, or until they begin to firm and become golden on the bottom. Transfer to a wire rack and let them cool completely before eating it.
In a blender, mix the cookies, milk, banana, jam and beat them for about a minute. Add the ice cream and jam, and blend again until the ice cream has melted but is still thick.
Pour the shake into a tall glass add a dollop of jam on top and swirl it. Garnish with fresh fruit if you want to.
The monsoons are here, and for most people this means cutting back on eating snacks from roadside vendors. The increase in flies breeding in stagnant pools of water can cause an increase in health problems. Consuming food made in the open, chiefly those foods that are exposed to these pesky flies can expose you to typhoid and other waterborne diseases.
That’s why we put together a list of some simple recipes for all you chaat lovers out there.
All you need for this delectable dish is some puris, green chutney, sweet chutney, chopped onions, mashed potatoes, boiled chickpeas and sev. Place 6-7 puris on a wide serving plate and layer each of them with a spoonful of mashed potatoes and boiled chickpeas. Next, add a teaspoon each of green chutney, sweet chutney and some sweetened curd. Sprinkle chopped onion and top off the dish with some sev and chaat masala for taste.
Idli Chaat
Here’s a chaat recipe that you can make out of leftover idlis! It’s great for people who like to have their idlis a little extra spicy. Simply chop up some idlis into bite size pieces and fry them on medium heat until they are golden brown and crispy. Place the fried idlis on a plate and add some finely chopped onions and tomatoes. You may spread a nice layer of sweetened curd on top of the idlis too. Don’t forget to add green chutney and sweet chutney according to your taste. Finish off the dish with sev, salt, cumin powder and chaat masala. Remember to serve this dish immediately, as the idlis won’t taste good soggy.
Cornflakes Chaat
A unique twist on regular chaat dishes, cornflakes chaat is a quick and easy snack that you can even take to office. The best part about this dish is that you don’t need to use any chutneys while making this dish. Simply take 1 small chopped tomato, 1 chopped green chilli, 1 large date mashed, about two tablespoons of finely chopped onions and lightly mash everything in a bowl. Set the bowl aside so that the ingredients release their flavours and blend well. Add cornflakes to the mix, sprinkle some salt, cumin powder and chaat masala. Toss everything well and serve. You may also add 1 teaspoon of warm ghee and a dash of lemon juice for added taste.
This recipe is something that is healthy and doesn’t take up too much of your time either. All you need to do is dry roast some oats in a pan on a low flame. Allow it to cool completely. In a bowl, add some chaat masala, yogurt and jeera powder and mix well. Also add some sweet chutney and green chutney to the mix. Add the oats along with chopped cucumber, pomegranate, sev and boondi to this yogurt mix and stir well. You can season the dish with some chaat masala to give it that mouth-watering flavour.
While all diabetics are told to steer clear from all things sweet, dates are one such sweet thing that doctors might advise you to eat, in limited quantities nonetheless. Dates are naturally sweet, and are a good substitute for anything sugar when you feel that craving for something sweet. Since dates in moderate quantities aren’t harmful for diabetes, here is a diabetic-friendly dessert recipe that is perfect for that persistent sugar craving!
Grease a 4 x 6 inch brownie pan with some butter. You can also use a baking parchment for the same.
Spread half of your top and bottom layer mixture onto the pan. Using your fingers or a spatula even it out and spread it across the surface of the pan. Press down gently.
Now take your date filling and spread it evenly over this bottom layer.
Take the remaining half of your top and bottom layer mixture and scatter it evenly over your layer of date filling.
Place the tray into a pre-heated oven and bake for 20-30 minutes at 190oC.
Once it’s done, remove from the oven and let it cool down in the tray itself.
Cut into 2 inch squares. This recipe should yield about 12, 2 inch squares.
The best part about this diabetic-friendly dessert recipe is that it will be loved and enjoyed by one and all, not just the diabetics. Do try it out!
Who doesn’t love Italian dishes? But most of us freak out at the idea of cooking them at home. Whether that is a pizza or pasta, we prefer eating them out at restaurants, because in our minds, we are of the opinion that these consume awful lot of time to prepare and are rather laborious. But that’s not quite true. At least, not pastas.
So if you are in the mood of a yummy dish of pasta cooked within no time, we are here to help. Here are some quick and easy pasta recipes to appease your taste buds.
Penne Pasta in White Sauce
Preparation time: 10 mins
Ingredients:
3 cups cooked penne pasta
1 tsp olive oil
1 tbsp butter
1 tsp finely chopped garlic
1 tbsp plain flour
2 cups milk
1 tsp dried oregano
1 tsp dried thyme
1 tsp dry red chilli flakes
salt and black pepper to taste
2 tbsp grated cheese
Method:
Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the plain flour and cook on a slow flame for a few seconds, while stirring continuously.
Add the milk slowly and cook no a medium flame for 3 to 4 minutes or till the sauce is thick.
Add the oregano, thyme, chili flakes, cheese, salt and pepper, mix well and cook on a medium flame for a minute.
Add the pasta, mix well and cook on a medium flame for 2 minutes.
Serve immediately garnished with cheese.
Pesto Penne Pasta
Preparation time: 15 mins
Ingredients:
2 cups cooked penne pasta
1 tbsp olive oil
1/2 cup chopped zucchini
1 cup capsicum cubes (red, yellow and green)
1/2 cup diagonally cut baby corn
1/2 cup fresh cream
1/2 cup grated cheese
salt to taste
1/2 cup milk
1 tsp dry red chilli flakes
1 tsp dried oregano
For Pesto
3 cups basil leaves
½ cup chopped walnuts
1/4 cup olive oil
salt to taste
Method:
Put all ingredients together with 2 tbsp of water and blend it into a smooth pesto. Keep it aside.
Heat the olive oil in a non-stick pan, add the zucchini and capsicum and sauté on a medium flame for 2 minutes.
Add the baby corn and sauté on a medium flame for 1 minute.
Add the prepared pesto, fresh cream, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes.
Add the milk, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes.
Add the cooked penne, mix gently and cook on a medium flame for 1 to 2 minutes while stirring.
Serve hot.
Penne Pasta with Mushroom Sauce
Preparation time: 15 mins
Ingredients
For the Pasta
2 packets penne pasta
2 tsp oil
1 tsp salt
For the Mushroom Sauce
3/4 cup chopped mushrooms
1 chopped onion
chopped green chillies
1 cup thin white sauce
½ tsp dried oregano
2 tbsp grated cheese
1 tbsp butter
salt to taste
Method
For the pasta
Boil 4 cups of water in a large vessel.
Add the oil and salt. Add the pasta and cook until soft.
Remove the cooked pasta with a perforated spoon and put on a serving plate.
Serve with hot mushroom sauce.
For the mushroom sauce
Heat the butter on a low flame and fry the onion for 1 minute.
Add the green chilli and mushrooms and fry for 3 to 4 minutes.
Add 3/4 cup of water and cook again for 2 to 3 minutes.
Add the white sauce, oregano, cheese and salt.
Serve hot.
Cheesy Pasta With Vegetables
Preparation time: 20 mins
For the Sauce
2 tbsp grated cheese
1 tsp olive oil
2 tsp finely chopped garlic
½cup finely chopped onions
1/4 cup boiled sweet corn kernels
1/4 cup sliced capsicum
1/4 cup blanched broccoli
1/4 cup grated carrot
1 tsp cornflour dissolved in ½ cup milk
salt to taste
ground black pepper to taste
For the Pasta
1 cup cooked whole wheat pasta (shape of your choice)
½ tsp oil
1 tsp finely chopped garlic
¼ tsp dry red chilli flakes
Method
For the sauce
Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
Add the sweet corn, capsicum, broccoli and carrots and sauté on a medium flame for a few seconds.
Add the cornflour-milk mixture, salt and cheese and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the pepper and mix well. Keep aside.
For the pasta
Heat the oil in a non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
Add the pasta, mix well and sauté on a medium flame for another 1 to 2 minutes. Keep aside.
Basil And Corn Fusilli Pasta
Preparation Time: 10 mins
Ingredients
2 tbsp finely chopped basil
½cup boiled sweet corn kernels
½ cup boiled and sliced baby corn
3 cups cooked fusilli
2 ½ tbsp olive oil
½ cup chopped onions
1 tbsp finely chopped garlic
2 tbsp finely chopped parsley
salt to taste
Method
Heat olive oil in a broad non-stick pan. Add the onions and garlic and sauté on a medium flame for 2 minutes.
Now add baby corn, sweet corn and sauté on a medium flame for 2 minutes. Keep stirring.
Add the basil, parsley, fusilli, salt and pepper, mix well and cook on a medium flame for 1 minute.
Serve hot, garnished with grated cheese.
Now enjoy your favorite pasta recipes irrespective of weekdays or weekends. To add to the fun, invite some friends and flaunt your culinary delights cooked in mere minutes.
It’s December and Christmas is not very far away. This is time to look for delicious festive recipes to make the celebrations a tad special. So we have come up with a yummy and creamy spiced cheesecake recipe that will add warmth to your celebrations. Check out this easy recipe and try your hand at it.
Preheat your oven to a 150C. Get a round, 20cm tin container with baking paper and set it aside. Make sure the container has a removable base. Blitz the digestive biscuits into fine crumbs. Then add melted butter and blitz again to bind them together. Now place the crumbs into the baking tin and spread it out evenly to form a nice bottom surface for the cheesecake. Place the tin in the fridge while you prepare the creamy filling.
Take a large bowl and mix cream cheese, caster sugar, flour and the spices. Now slowly stir in the crème fraiche, vanilla extract, eggs and zest of an orange until the mixture is beautifully blend together. Next, carefully pour this mixture into the baking tin and place in on the lower shelf of your preheated oven.
After baking the cake for about 50-55 minutes, turn off the oven and leave the cheesecake to cool. The cake should be slightly wobbly in the center and firm around the edges. Once the cake has cooled, place it in the fridge for 3 hours or more to chill.
Mix together sliced strawberries, icing sugar, orange juice and a little brandy if you like, and set aside. Take out the chilled and set cheesecake from the fridge, open the tin and place it on a large serving plate. Now top the cheesecake with the syruped strawberries and sprinkle flakes of toasted almonds. You may now devour this pillowy and creamy spiced cheesecake.
This can be the perfect Christmas dessert surprise for your family. It is easy to make and tastes out of the world. Follow this spiced cheesecake recipe and impress your guests this festive season.
Planning to make something sweet, simple, and delicious? If you do not want to get into the laborious task of making a dessert, then this is what you can try. Add a fruity twist to your usual basundi and delight your family and guests. This super easy mango basundi recipe is incredibly quick and easy to make. So read on, follow the recipe, and surprise your loved ones with this irresistible dessert, right after Sunday lunch.
Take a large bowl and mix together the milk and sweet condensed milk. Now, add the little strands of kesar and let this mixture chill in the freezer. Heat a pan and add the grated mango and sugar. Cook this mixture for 5 minutes while stirring continuously. Once it turns into a nice mango mush, turn the heat off and let the mixture cool. By now your mouth must have started watering, but you need to be patient.
It’s time to bring the milk mixture out of the freezer and add the yummy mango mix into it. Then, add chopped almonds and some fragrant cardamom powder and mix everything well. Let it cool in the freezer for some more time. Your mango basundi is ready! Serve this delicious dessert chilled, and garnish it with chopped mangoes. Cute ceramic or clear glass bowls are perfect to serve up the mango basundi.
Wasn’t it super easy? Try this the next time you want to make something sweet and delectable. You can also replace the mango with pineapples or strawberries as per your mood! This is one of those dessert dishes that you would want to indulge in on a hot summer afternoon. Bon appétit!
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You are a working woman who is pressed for time as you juggle your domestic life and your professional one. At times, you do not have enough time to cook luxurious meals to take to work for lunch, and finally end up spending money to buy food from your office cafeteria or hotels. But can this be an everyday affair? No; right? Home-cooked meals are always the best as it is healthy and nutritious, and cooked as per your preferences. So, here are a few healthy lunch options that can help to save time as well as provide healthy amount of nutrition and your choice of taste.
Salad
If you are someone who watches weight, then salad is a good option. Chopping a few onions, tomatoes, carrots, cucumber and coriander, and mixing them with boiled corn, a pinch of salt and few drops of lemon can be an easy early morning recipe. You can even add legumes and mushrooms to the salad. This big bowl of salad with your favourite veggies can provide you with the necessary vitamins and minerals. If dicing these vegetable can be hectic during mornings, you can chop them the previous night and store in the refrigerator. All you have to do when you wake up is to mix and pack them.
Roti roll
There are many easy sabzi recipes that can go well with rotis. You can make chapati dough the previous night and store in the refrigerator. The next day, you can make the chapatis and a quick sabzi and pack your lunch. Alternatively, you can stuff the sabzi inside the roti and roll it. While eggetarians can make scrambled eggs, non vegetarians can opt for chicken sausage roll.
Dal rice
Dal rice is one of the most favourite food combinations in India. It does not require too much effort and is easy to cook. You can mix dal with rice and pack as one, rather than carrying both in different lunch containers. Remember to mix extra dal to avoid drying up of your lunch.
Vegetable pulao
Pulao is a mix of rice with veggies and few spices, and can be cooked easily. You can chop some veggies the previous night and store them in the refrigerator to keep them fresh. There are many ways of cooking pulao, but an easier option would be to cook the raw vegetables along with spices and rice together.
Idlis
Idlis are a south Indian speciality cooked by steaming rice batter. Best combinations for idlis are chutneys. There are a variety of options; but, coconut or peanut chutneys can be made easily when you are in a hurry for your day’s work. Pack a couple of idlis along with any chutney and your lunch for the day is ready.
Stuffed parathas
If making the batter/dough and chutney/sabzi separately is a tough job, stuffed parathas are a good option. When you are preparing the chapati dough, you can mix spinach and roll it to make palak (spinach) paratha. You can also combine potato, paneer, radish and onions to the dough to make the respective paratha. In this way you don’t lose out on your veggies as well as a home-cooked lunch. Stuffed parathas can be combined with curd or pickles.
Now, can you give yourself a reason to not pack lunch from home?
Any kid would tell you this – Maggi noodles is the best food on planet Earth! The fondest memories of my childhood are watching TV and enjoying my own hot bowl of mouth-watering Maggi noodles. And very honestly even as an adult, I can’t seem to get enough of Maggi. Nobody can! But you can do so much more with your favourite Maggi; here are some recipes. Enjoy!
Maggi Masala Tikki
Maggi masala tikki
Ingredients:
1 packet Maggi noodles
2 boiled potatoes
1 finely chopped onion
1 cup of vegetables of your choice
Bread crumbs
Salt to taste
3 tablespoons ginger-garlic paste
1 teaspoon chaat masala
Chopped coriander leaves
Oil for frying
Method:
Make Maggi as per instructions on the pack making sure to keep it dry, if you have leftover Maggi you can use that too. In a big bowl, grate the boiled potatoes, add the vegetables to it and mix it with Maggi. Add bread crumbs to help form tikkis. Add the chopped onion, ginger-garlic paste, salt, chaat masala and coriander leaves. Make round tikkis with the mixture and shallow fry in some oil.
Mag n Cheese
Mag n Cheese
Ingredients:
1 packet Maggi
1 tablespoon butter
1 cup of grated mozzarella cheese
Half a cup grated cheddar cheese
Half a cup boiled corn
Water
Salt to taste
Method:
Bring 1 cup of water to boil, now add Maggi and the masala tastemaker to it. Also add boiled corn and 1-2 pinches of salt. Half-cook the noodles and turn the flame off. Grease a baking tray with butter, transfer the noodles to the baking tray and add the mozzarella and cheddar cheese to cover it completely. At this stage you can choose to add your choice of vegetables however, that is optional. Place the baking tray in a preheated oven for 5 minutes on 150 degrees.
Tip: Make sure when you cook your Maggi noodles, it isn’t too watery.
Maggi Poha
Maggi poha
Ingredients:
1 packet Maggi
2 tablespoons oil
1 boiled potato
1 finely chopped onion
1 cup boiled green peas
Half a teaspoon finely chopped green chillies
A sprig of curry leaves
Half a teaspoon mustard seeds
Salt to taste
A pinch of asafoetida (hing)
Coriander leaves to garnish
Method:
Cook Maggi noodles without adding the tastemaker to it. Once cooked, drain the excess water. In a heavy bottomed pan, heat oil and add mustard seeds, curry leaves and onions. When the seeds crackle, add asafoetida and green peas and chillies. Finally add the remaining ingredients along with pre-cooked Maggi and its tastemaker. Fry for 5-10 minutes. Serve hot garnished with coriander leaves.
Maggi Noodle Bhajiyas
Maggi noodle bhajiyas
Ingredients:
200 grams paneer
Half a cup corn flour
Half a teaspoon finely chopped green chillies
1 packet Maggi
Salt and pepper to taste
Oil for frying
Method:
Break the Maggi cake into small pieces and boil until half cooked (without adding the tastemaker). Make small cubes of the paneer and add them to a big bowl. Now add green chillies, salt and pepper, Maggi masala tastemaker and corn flour to the paneer and mix well, making sure not to break the paneer. Finally, coat each paneer cube in the half cooked noodles and deep fry until golden brown. Serve with delicious mint chutney.
Quick Recipe For Mint Chutney: In a blender, add 1 cup each of mint leaves and coriander leaves, salt to taste, 1-2 teaspoons of sugar, juice of one lemon, and blend with 2-3 tablespoons of water. Drain and serve.
Mango Maggi Surprise
Ingredients:
1 packet Maggi
1 cup thick mango syrup (made with mangoes and sugar)
2-3 tablespoons caramelised sugar
1 cup chopped mangoes
Method:
Boil Maggi until fully cooked (we don’t need the tastemaker for this recipe) and drain out the excess water. In a heavy bottomed pan, caramelise the sugar with
Boil Maggi until fully cooked (we don’t need the tastemaker for this recipe) and drain out the excess water. In a heavy bottomed pan, caramelise the sugar with a little bit of water and two drops of oil. In a bowl, add the cooked Maggi, caramel, and mango syrup and mix well. Add the chopped mangoes on top of the noodles and refrigerate for 2 hours before serving.
Mango Syrup: In half a cup of water, add chopped mangoes and 2-3 tablespoons of sugar. Cook until syrup boils and forms a layer of shine on the top. Cool and use.
Maggi Noodle Soup
Maggi noodle soup
Ingredients:
1 packet Maggi
1 can of creamy sweet corn
3-4 cups of vegetable or chicken stock
1 cup chopped vegetables
1 cup shredded boiled chicken
2 tablespoons corn flour
1 teaspoon sugar
Salt and pepper to taste
2-3 tablespoons spring onions finely chopped
Method:
In a heavy bottom vessel, cook the creamy sweet corn in the stock for 5 minutes. Add the vegetables, chicken, salt and pepper, and sugar and simmer for 10 more minutes. In a separate vessel cook Maggi as per instructions; let it be partially soupy. Mix the corn flour with half a cup of water and add to the soup. Now add the Maggi to the simmering soup and mix well. Garnish with spring onions and serve in separate bowls.
So there you are! Do give these recipes a try. Bon appétit!
Hello Mommies! Do you have many big boxes of extra cornflakes that your kids refuse to eat? Well, not every child is a fan of milk-and-cornflakes because it is tagged as “healthy” food. TV commercials be damned! But don’t worry; in a way that’s interesting food calling. Cook these amazing yet healthy recipes using cornflakes and cheat your family into health, without feeling guilty, of course!
Scroll down for some scrumptiousness…
Yummy granola bars:
Cornflakes granola bars are a healthy option to snack on
Ingredients:
1 cup crushed corn flakes
1 cup quick cooking rolled oats
½ cup chopped nuts
2 tbsp sweet melon seeds (charmagaz)
1 tbsp raisins (kismis)
½ cup sugar
Method: Roast the nuts, oats and cornflakes on a low flame, and keep aside. In a heavy bottomed pan, caramelise the sugar with a few drops of water and keep stirring to avoid burning. As soon as the caramel is ready add it to the roasted mixture with raisins and melon seeds and mix well. Lightly grease a flat surface, pile the mixture on it and roll it out until it’s as thick as your index finger. While it’s still warm, cut out small squares or rectangles and let it cool. Store it in an air-tight container. These yummy granola bars are so healthy yet so tasty, and make a delicious snack-time fix.
Cheesy cornflakes:
Cheesy cornflakes make for a yummy 5 minute snack
Ingredients:
1 bowl cornflakes
¼ cup roasted almonds
1 tsp low-fat margarine
2 tbsp grated cheddar cheese
A pinch of salt
¼tsp white vinegar
Method: Combine all ingredients in a microwave safe bowl and mix well. Microwave for 5 minutes or until the cheese melts and coats the cornflakes well. Garnish with more grated cheese and serve immediately. Is your mouth watering yet? Mine is!
Method: In a large bowl, mix the first 6 ingredients, make 10 equal sized balls and keep aside. In another bowl, make a smooth paste out of flour and water with a pinch of salt. Crush the cornflakes to a coarse powder and spread it onto a plate. Now dip the balls in the flour paste and then in the crushed corn to coat it well and place them on a baking tray. Lightly drizzle the oil on the balls and bake in the oven for 10 minutes. Vegetarians can follow the same recipe by substituting chicken with crumbled or grated paneer. Trust this recipe to make your children give you a big hug every time they find this in the lunchbox!
Tell me which recipe was a favourite with your family. Happy cooking, mommies!
