Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet

Sugar free pineapple sandesh.
A delicious sweet for diabetic and diet conscious people. Actually its superbly delicious so everyone can enjoy these guilt free sweets.

A sandesh without any artificial sweetener. But its perfectly sweet. Sweetness of pineapple and raisins made these sandesh sweet and yummy.
So a healthy treat for not only diabetic people but for everyone. Diet conscious people its for you too. Enjoy the natural sweetness without any guilt.

Already shared one more sugar free sweet recipe here. To get the recipe click on the name.

Sugar free carrot bottle gourd fudge or barfi

This sandesh recipe is very easy and simple. You don’t need much ingredients to make it. I have used homemade paneer/cottage cheese and khoya or milk solid in it. Both are made with skimmed milk.
Get the method of making khoya/mawa or dried milk or milk solid here.

You can get the method of making paneer or cottage cheese here.

Sandesh will get it’s perfect sweetness from raisins and pineapple. I have used little yellow food colour to make these attractive. You can skip colour if you want. And if you don’t have pineapple essence use cardamom powder or vanilla or any flavour of your choice.

Recipe

Paneer or cottage cheese – 1 cup, tightly packed

Khoya/mawa or dried milk – 1/4 cup

Chopped pineapple – 1/2 cup

Raisins – 1/4 cup

Pineapple essence – 2 – 3 drop

Yellow food colour – a pinch, optional

Method

1. Soak the raisins in hot water for 15 minutes.

2. In your mixer grinder blend or grind soaked raisins and chopped pineapple.

3. Add crumbled paneer or cottage cheese and khoya or milk solid. Blend again to make a smooth mixture.

4. Pour the mixture into a nonstick or heavy bottom pan.
Cook on low flame stirring continually.

5. Cook till the mixture becomes a dough like consistency.
Remove from heat. Add pineapple essence and mix well. Let it cool down.

6. Add yellow food colour if you want to use. Mash it with you palm to make smooth.

7. Now grease your favourite mould with little oil or ghee.
Shape your sandesh as you like.

8. If you don’t have mould simply make them small round ball. And serve as laddu.

You can garnish your laddu with chopped pistachio.

Enjoy the delicious pineapple flavoured sugar free sandesh without any guilt.

Notes

1. You can use store bought crumbled cottage cheese and milk solid in it. But fresh cottage cheese is better.

2. If you don’t have pineapple essence then you can use any flavour of your choice.

3. You can also make it without khoya or milk solid. Just use 1/4 cup paneer or cottage cheese more.

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Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

2. Grease a cake pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk and keep aside. Milk should be at room temperature.

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Sugar Free Carrot Bottle Gourd Fudge Or Barfi

Sugar free carrot bottle gourd fudge or barfi.
One more sugar free recipe for diet conscious people.
Why not serve some delicious sweets to diabetic people too? Diabetic people can also satisfy their sweet tooth. So make them happy with these guilt free sugar free barfi or fudge.

Contributing this post to 139 #Foodiemonday bloghop #healthydessert theme.

We all know that bottle gourd and carrot both have many health benefits. So today I am talking about only taste.
You don’t need to add any artificial sweetener in it.
Carrot and bottle gourd both have some sweetness. Dates and raisins are healthy option for natural sweetener.

So you can enjoy these delicious fudge without any guilt.
Diabetic people also have sweet tooth. They can also satisfy their sweet craving with these sugar free barfi.
Try and enjoy the delightful taste. You don’t need much ingredients to make it. Very easy to make yet delicious.

Recipe

Grated carrot – 1 cup

Grated bottle gourd or lauki – 1 cup

Milk – 4 cup

Chopped Dates – 1/2 cup

Raisins – 1/4 cup

Cardamom powder – 1 teaspoon

Method

1. Soak date and raisins in hot water.
Grind to make a smooth paste.

2. Grease a plate with oil or ghee.

3. Heat milk in a heavy bottom pan. Add grated carrot and grated bottle gourd. Mix and cook on low flame. Stir occasionally.

4. Cook till all the moisture evaporate.
Add dates and raisins paste. Mix well.
Stir continuously and cook till the mixture dried up completely.

5. Add cardamom powder and mix well.

6. Pour the mixture into greased plate.
Level with a spoon or your fingers.

7. Sprinkle chopped pistachio over it.
Keep it in refrigerator for 30 minutes.

8. Cut in your desired shape and serve. You can keep it in refrigerator for 5-6 days.
Enjoy…..
Stay tuned for more sugar free recipes.

Notes

1. If you want to make your barfi more sweet you can add 1 – 2 tablespoon date or raisins more.

2. You can use vanilla or any flavour of your choice instead of cardamom powder.

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Sukto / Bengali Mixed Vegetables

Sukto
Sukto or shuktoni is a Bengali traditional dish.
Mixed vegetables with less spices. Its taste mildly bitter and lightly sweet. In Bengali platter traditionally people start eating with a bitter dish, then main course in lunch. And the last course is sweet. Elderly people say that if you start your meal with a bitter dish then you feel other dishes more tasty 😀

 

Usually bitter gourd is used in sukto. But I heard from my mom that if it is preparing for marriage or any such auspicious occasion bitter gourd shouldn’t be used in it. That called misti sukto or sweet sukto. All the ingredients are same but it will be without bitter gourd.

Generally sukto is served with steamed rice.
Never thought of sharing sukto recipe on my blog. Because I thought its a very common recipe in Bengali household. But recently I was browsing through some Bengali traditional recipes. And noticed that every sukto recipe is different. So decided to share my both mother’s recipe. Yes my mother and mother in law both used to follow same recipe.

In Bengal radhuni is must in sukto. According to Wikipedia radhuni is known as wild celery in English. And known as ajmod in Hindi.

 

DSC_1537.jpg

 

In Bengal radhuni in used in panch phoran or five spices mix. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
But outside Bengal its not available so we (প্রবাসী বাঙালি) don’t use it.
But this time I have a packet of radhuni which I have bought from Kolkata. So I have used it. If you don’t have radhuni you can omit it. I have used whatever vegetables I have. You can use any vegetables of your choice like drumstick, raw papaya, sweet potato etc.
I like very mild bitter taste in sukto so used only 1/4 of bitter gourd but if you like you can use 1 small bitter gourd.

Recipe

Potato – 2

Raw banana – 2

Flat beans – 4 – 5

Radish or muli – 1 small

Eggplant or aubergine – 1 small

Bitter gourd or karela – 1/4

Mustard oil – 3 – 4 tablespoon

Panch phoran ( mixture of fenugreek, nigella, mustard, cumin and fennel seeds) – 2 teaspoon

Salt and sugar to taste

Turmeric powder – 1/4 teaspoon

Aniseed or sounf – 1 tablespoon

Poppy seeds – 2 tablespoon

Ginger – 1 inch piece

Mustard powder – 2 teaspoon

Bari or dried lentil dumplings – 1/4 cup

Radhuni – 1/4 teaspoon

Flour or atta – 1 tablespoon

Milk – 1/2 cup

Ghee or clarified butter – 1 teaspoon

Method

1. Soak mustard powder in 2 tablespoon water, mix and keep aside.

2. Soak aniseed or sounf in water.

3. Soak poppy seeds in hot water for 15 – 20 minutes.

4. Peel and chop the potatoes and raw banana lengthwise.

5. Chop the radish, flat beans and eggplant or aubergine lengthwise.

6. Cut the bitter gourd in thin round pieces.

 

DSC_1492.JPG

 

7. Wash and drain all the vegetables.
Keep the bitter gourd aside.

8. Grind the poppy seeds, aniseed and ginger with the help of little water. Make a smooth paste.

9. Dry roast 1 teaspoon panch phoran and grind. I have used my mortal pestle to make powder of these roasted spices.

9. Heat oil in a pan. Fry all the vegetables separately.

10. Fry the bari or dried lentil dumplings.

11. At last fry the bitter gourd pieces and keep aside.

12. Add 1 teaspoon Pancho phoran,1/4 teaspoon radhuni and bay leaf in hot oil. Let the panch phoran splutter.

13. Add all the fried vegetables except bitter gourd.
Add poppy seeds, aniseed and ginger paste. Saute till it dried up.

14. Add salt, sugar, turmeric powder and soaked mustard powder.
Mix well.

15. Saute for 1 – 2 minutes. Add water and cover. Cook till the vegetables become tender.

16. Mix flour in milk. Mix well to make it lump free.

17. Add dried lentil dumplings and flour milk mixture. Mix well and cook till you get your desired consistency.

18. At last add fried bitter gourd pieces and 1 teaspoon ghee or clarified butter.

19. Taste and adjust the salt if require.
Remove from heat. Add roasted and powdered panch phoran and mix.

20. Your sukto is ready to serve.
Serve with hot steamed rice.

Notes

1. You can use any vegetables of your choice like drumstick, raw papaya, sweet potato etc.

2. If you don’t have radhuni you can omit it.

3. If you want to make it in less oil fry the bitter gourd pieces first. And then saute all the vegetables altogether. But traditionally vegetables should be fried separately.

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Sugar Free Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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