Sugar Free Low Calorie Gajar Halwa / Diet Gajar Halwa

Sugar free gajar halwa or diet gajar halwa or low calorie halwa.
Winter means season of gajar ka halwa or carrot pudding. In India gajar ka halwa is a famous and most popular dessert during winter.

Normally gajar ka halwa made with full cream milk, lots of ghee or clarified butter, khoya or dried milk and fry fruits. Grated carrots cooked with full cream milk till dried up. Then cooked again with lots of ghee and khoya. Yes this halwa must be mouthwatering. But what about diabetic and diet conscious people?
So here is a gajar halwa recipe for diet conscious people.

Its made with toned milk and sweetened with dates and raisins. I have added khoya or dried milk in it which is also made of toned milk. Get the homemade khoya recipe here.

I have used only 1/2 teaspoon ghee or clarified butter for flavour. You can omit it or add more ghee for taste. Choice is yours.

Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.

In fact, they are extremely healthy ā€“ packed with an array of vital nutrients.
Apart from containing a high amount of fructose, they also contain an opulence of fiber and nutrients like vitamins A, K, and B-complex, iron, calcium, sodium, potassium, magnesium, and zinc. The presence of these nutrients in dates helps prevent constipation, heart diseases, intestinal problems, anemia, and diarrhea, among other conditions
Source

Enjoy this winter delicacy but diabetic patients should eat once in a day. Its necessary to eat a balanced diet and just moderate your intake.
You have to make it in a similar way of normal gajar halwa. Just replace sugar with dates and raisins. And use low fat or toned milk to make it. Believe me taste is too good just like with sugar gajar halwa. And its low calorie. So enjoy this gajar halwa without any guilt.

Recipe

Gajar or carrot – 1/2 kg

Toned milk – 3 cup

Dates – 1/2 cup + 3 tablespoon, finely chopped

Raisins – 3 tablespoon

Dry roasted almonds – 2 tablespoon, sliced

Khoya or dried milk – 1/3 cup

Ghee or clarified butter – 1/2 to 1 teaspoon, optional

Cardamom powder – 1/2 teaspoon

Fried cashews and sliced almonds to garnish

Method

1. Wash, peel and grate the carrots. Clean and soak the raisins in little water.

2. Mix milk, chopped dates and grated carrots in a heavy bottom or nonstick pan or wok.

3. Cook till milk reduces to half. Stir occasionally.

4. Add raisins and cook till the halwa dried up.

5. Now add ghee, khoya or dried milk, and dry roasted and sliced almonds. Get the recipe of khoya here.
You can add 1 – 2 tablespoon or more ghee if you want. I have added only half teaspoon for flavour. Or you can skip ghee of you are on a restricted diet.

6. Fry the mixture well till dried up completely and colour changed. Add cardamom powder and mix well.

7. Garnish with almond slices and fried cashew nuts.

8. Serve hot or cold. Or keep in refrigerator for later. You can refrigerate it for 8 – 10 days.

Happy cooking. Be healthy be happy šŸ˜Š

Notes

1. You can use full cream milk if you like.

2. Add any dry fruits of your choice.

3. If you don’t have khoya or dried milk, skip it and increase the amount of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Google plus

Green Smoothie / Dairy Free Smoothie

Green smoothie or detox drink.
Hope you enjoyed the festival of light. Enjoyed all the festive goodies, sweets and different kinds of delicacies. Right?
Now we have to detoxify our body and shed those unwanted weight.
Detox drink helps to flush out toxins and improve metabolism. Not only weight loss detox drink will make your skin glow.

This green smoothie has baby spinach, carrot, orange, apple, cucumber, ginger and lemon juice. Carrot orange and apple made the smoothie enough sweet so you don’t have to add any sweetener. But if you want your smoothie salty then you can add rock salt or black salt and black pepper powder.

You can get some more smoothie recipes with different taste and flavour here. Click on the name below to get recipe.

1. Dairy free mango pineapple smoothie

2. Watermelon cantaloupe mint smoothie

3. Mango peach pear smoothie

4. Beetroot smoothie

5. Banana almond mint smoothie

6. Savoury cucumber smoothie or chhach

7. Guava banana smoothie

8. Cucumber apple smoothie

9. Cottage cheese and mango smoothie

10. Litchi watermelon date peach Tulsi and almond smoothie

11. Muskmelon orange coconut smoothie

12. Mango banana smoothie

13. Apple orange banana grape carrot smoothie

14. Pomegranate apple banana smoothie

15. Coffee banana chocolate smoothie

16. Papaya orange smoothie

17. Papaya smoothie

18. Dairy free smoothie

19. Apple almond raisin smoothie

20. Smoothie with green tea

21. Mango coconut flax seed smoothie

Sending this post to 170 #Foodiemonday bloghop #detox recipe theme.

Spinach apple orange and cucumber will make your smoothie delicious and enough sweet. Just blend everything and enjoy. If you donā€™t like ginger skip it.

Popeye’s favorite, spinach, contains a whopping 166 milligrams of glutathione per serving when eaten raw. Cook it, and it all goes away. Spinach also contains twice as much energy-boosting iron as other leafy greens. Spinach has also gained a lot of attention as a cancer-fighter, too.

Carrots are another food rich in glutathione, a protein that helps detoxify the liver. In addition to the detox properties, carrots contain good amounts of vitamin C, B6 and potassium. They also loaded with vitamin A and K, too! It’s best to eat these raw.
Source

You can use any fruit of your choice. Fruit gives sweetness and enhance the taste of your smoothie.

Recipe

Tender baby spinach – 1 cup

Carrot – 1

Orange – 1

Apple – 1

Cucumber – 1

Grated ginger – 1/2 teaspoon, optional

Lemon juice – 1 teaspoon

Method

1. Clean, wash and chop the baby spinach.

2. Peel and chop the carrot and cucumber. Taste the cucumber. It shouldn’t be bitter.

3. Peel the orange and discard the seeds.

4. Peel, core and chop the apple.

5. Now blend everything in a blender till smooth.

6. You can add honey if you want. Or add rock salt or black salt and black pepper powder. Add the seasoning according to your taste.

7. Pour the mixture into your favourite glass and enjoy.

If you want your drink chilled then you can add some ice cubes in it.

Notes

1. Ginger is optional, if you donā€™t like gingery taste then you can omit it.

2. If you want your drink chilled use frozen fruits or add some ice cubes.

3. You can add grape, kiwi or any fruit of your choice.

4. You can add 1 tablespoon flax seed powder in it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Google plus

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 šŸ˜Š

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 170Ā° 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 šŸ˜Š

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Handvo

Handvo.
A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.

This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.

This month my partner is a very talented blogger Amrita Ayer. Who blog at
http://thefoodsamaritan.com
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.

In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.

Recipe

Ingredients

Rice – 1 cup

Pigeon peas or tuar dal – 1/4 cup

Whole green gram or moong dal – 1/4 cup

Split chickpeas or chana dal – 1/4 cup

Split black gram or urad dal – 1/4 cup

Grated bottle gourd – 1 cup

Grated carrot – 1 cup

Green chilli – 2, finely chopped

Ginger – 1 inch piece, grated

Curd – 1/2 cup

Chopped cilantro or coriander leaves – handful

Salt – 1 & 1/2 teaspoon

Sugar – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafetida or hing – a pinch

Lemon juice – 2 teaspoon

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For tempering

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Sesame seeds – 2 tablespoon

Asafetida or hing – a pinch

Curry leaves – 8 – 10, chopped

Method

Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.

Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.

Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.

Grease a baking pan generously.
Preheat the oven at 200Ā°for 15 minutes.

Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.

Add sesame seeds. Mix and add half of the tempering in the batter and mix well.

Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.

Tap gently.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.

Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.

Recipe

Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4

Garnishing

Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more

Method

Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190Ā° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
Enjoy…..

Happy cooking

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath TagoreĀ 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally Ā vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

RecipeĀ 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

VegetableĀ 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For toppingĀ 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishingĀ 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

MethodĀ 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250Ā° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Beet Soup

image

image

Beetroot soup. Yummy and healthy. No cornflour or bread or any flour added. Used 1 cucumber to get a creamy thick texture.

If you are on strict dieting omit the butter and enjoy hot or cold.
This post is going to be a part of #foodiemonday #bloghop theme is soup.

wpid-img-20151109-wa0031.jpg

 

I choose beetroot. It is low in fat. Full of vitamins and minerals and packed with powerful antioxidants.

image

Recipe

BeetrootĀ  – 2 grated

Carrot- 1 grated

TomatoĀ  – 2 diced

CucumberĀ  – 1 grated

Grated gingerĀ  – 1/2 teaspoon ( I forgot to add)

Coriander leavesĀ  – handful chopped

OnionsĀ  – 2 diced

GarlicĀ  – 2-3 cloves chopped

Salt to taste

Black paper powderĀ  – 1/2 teaspoon

Vegetable oil or butterĀ  – 1 tablespoonĀ  ( I used 1/2 oil 1/2 butter)

Juice of 1/2 lemon

Method

Heat oil or butter in a pan. Add the garlic. Fry till light brown then add the onion and grated ginger.

Fry for 1-2 minutes more. Now add all the vegetables and salt. Saute for some time. Add 2 cup water. Let it boil.

Cover and cook on simmer for 10 minutes.
Stir well and cook uncovered on full flame for 5-6 minutes. Switch off the flame and let it cool.

Add paper powder and lemon juice.
Blend until smooth.

Pour in the same pan add water as require.
I like my soup thick. Filling and yummy. Boil the soup again. And its ready.

Garnish with coriander leaves. Add a spoon full of butter and serve hot.Ā  Or keep in the refrigerator and serve chilled as a cold soup.
Enjoy……….

image