Homemade 'Oats and Nuts' Granola/ Cereal

So when my favorite cereal (Quaker Life), which I thought wasn't too 'Sugary' and was 'Multigrain', got a 'C' rating on Fooducate (a cool App to scan groceries and know what's really in them), because  of being 'highly processed', has 'low fiber' and has the additive- Butylated hydroxytoluene (BHT)...I decided to make my own blend of Granola/Cereal...with all the goodness..free of additives...low in fat and sugar... to 'Start the day with the Right Bite"!!

What I added...And Why???

Oats: 100% Whole Grain
Puffed Rice: For crunch(has low calories per serving)
Almonds: Mono unsaturated fats, protein
Pistachio: Oleic acid, vitamins and minerals, lowest fat nut
Wheat bran: Fiber
Flax meal:Antioxidants, minerals, fiber
Chia seeds:Omega 3 fatty acids
Olive oil- unsaturated fats, crisp up the cereal
Light brown Sugar and honey- Sweetness
Cinnamon: highest anti oxidant strength,helps lower 'bad' cholesterol
Dried cranberries: Sweet-tart flavor, Vitamin C

Ingredients:
This granola won't be as 'Crunchy' as the store bought one....well.....because it isn't loaded on sugars and fats!!

3 Cups Quick cooking oats/ you can use whole oats too (any 100% whole grain oats)
1Cup Puffed Rice (puffed brown rice would be great!!)
1/2 Cup chopped Almonds
1/2 cup chopped Pistachio
1/2 cup Light brown sugar
1/4 cup dried cranberries
2tbsp Unprocessed Wheat bran
2tbsp Flax meal
1tbsp Honey
2tsp Chia seeds
2tsp olive oil
1tsp cinnamon
1/2tsp salt
Canola oil Cooking spray

Method:
Preheat oven to 300F
1) Mix the oil, sugar,salt, cinnamon and honey.
2) Add rest of the ingredients except the cranberries
3) Spray a cookie sheet with cooking spray.Spread the cereal mix on the sheet and spray it with cooking spray.
4) Bake the cereal for 60-70 mins until toasted, mixing and turning it every 15 mins. The nuts should turn slightly toasted.DO NOT LET IT BURN!!
5) After cooling, mix the dried cranberries and store in a container.

Start your day with a spoon full of "Goodness"!! 

Chicken Kheema Wraps

Chicken Kheema is one of my favorites!! From Appetizers to Entrees...it can make delicious meals!! Some examples of "Chicken Kheema" as star of the dish:
1) Chicken Kheema Pav/ Indian Sloppy Joes
http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

2)Asparagus Chicken Kabobs
http://www.my-kitchens-aroma.blogspot.com/2012/05/appetizers-asparagus-chicken-kababs.html

3)Chicken Kheema Ball Curry
http://www.my-kitchens-aroma.blogspot.com/2012/04/everyday-cooking-chicken-meat-ball.html

4)Chicken Kheema Goli Pulav
http://www.my-kitchens-aroma.blogspot.com/2011/11/everyday-cooking-pulav-with-chicken.html

5) Baked Chicken Kheema Balls
http://www.my-kitchens-aroma.blogspot.com/2009/11/appetizers-chicken-kheema-balls-minced.html


 Last weekend, with the Chicken Kheema I had, we made these wraps for lunch. With the whole wheat chapati and the spicy kheema....these are sure to be the best lunch ever!!!

Chicken Kheema Recipe:

http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

Wraps made with chapati dough:
2 Cups Whole wheat flour
salt
water
oil

Garnishes:
Maggie hot and Sweet Ketchup
Chopped Onion and Cilantro

 Method:
1) Mix flour, salt and water and knead into  a semi soft Chapati dough.
2) Roll out the Chapatis and roast lightly on a hot tawa.
3)  To each chapati, apply 1tsp Hot and sweet sauce.Place 2-4 tsp cooked Chicken kheema, chopped onion and cilantro filling in the center and roll the wrap.
4) Warm the wrap with few drops of oil on a hot tawa. Wrap into aluminum foil and serve Hot!!

Yogurt- Strawberry frozen bars

You decide to diet and eat 'healthy', but those sweet cravings aren't going anywhere are they??? And then the Lil' ones at home still need a weekend treat...right???
This was a perfect little bar...which wouldn't 'undo' all the exercise of the week, but still make the lil' ones jump with joy:)  'A' wouldn't even share a 'lick' of this bar with anyone!!!

Ingredients:
8-10 Fresh Strawberries
1 Cup fresh yogurt
4-5 tsp sugar (adjust according to the sweetness of the strawberries)
few drops of Vanilla essence

Method:
1) Wash the strawberries and cut of the leaves.
2) Blend together yogurt,strawberries, sugar and vanilla until smooth.
3) Pour into 'kulfi' / Popsicle moulds and insert sticks

 4) Freeze for 5-6 hours until completely frozen.
5) Run the mould under warm water to remove the Yogurt-Strawberry bar!

 Enjoy!!

The Sizzle From a Guest Kitchen: (Shruti Sanas-Jadhav) ::Cheese Cake with Strawberry Sauce

A Sizzle From a Guest Kitchen:
A section in the blog wherein, I connect with my friends and fellow foodies through their recipes and their kitchen!
Today a dear friend - Shruti, who now lives far away, and I cannot visit her, shares her 'star' recipe with me. Like you would remember your moms kitchen with the amazing 'aromas',the special aromas of the 'weekend' meals,your grandmas 'spicy stuffed eggplants' ......I recollect a friend's kitchen with their certain 'special dishes'. I remember the aroma of  a Spicy Chicken Curry, The Best Chicken Biryani ever and many more from Shruti's Kitchen!!
Today she shares : Cheese Cake with Strawberry Sauce

 Here is the recipe Shruti send me:
Here is my version of cheese cake, as the normal cheese cake recipe needs almost 5 packs of cream cheese , I have tried with one pack. Sufficient for 3-4 people unless u r making for a party. :)) njoy.
Cheese cake with strawberry sauce
Ingredients:
Cream cheese - 1 (8ounce) pack
Egg - 1
Sour cream - 1/4 cup
All purpose flour - 2 tbsp
Graham Cracker - 10
Butter - 2 tbsp
Sugar - 1/4 cup
Vanilla - 1 tsp
sugar - 1 tbsp for crust
Salt - pinch
Lemon juice - 1 tsp

Method :
Preheat the oven at 325 F
In a 7 inch spring form pan grease it with butter and put it aside. Now grind the graham cracker to form crumbs. mix in the melted butter and 1 tbsp sugar. Now put this mixture in the pan and press it with hand or bowl.
In a big bowl, take cream cheese and mix the sugar, beat it for 1 min. Now add the egg, sour cream, flour, vanilla, lemon juice, salt and mix just until combined. Do not over mix.
Pour this mixture in the pan and bake for 40 mins.
After baking the cheese cake will be slightly giggly in center and light brown on border. This is perfect. Cool the cake for 6 hours before serving. Pour the chilled strawberry sauce for added flavor n taste.
Strawberry sauce recipe:
Fresh strawberries - 500 gm
Sugar - 1/4 cup
Salt- pinch
Corn flour - 1 tbsp
Cut the strawberries in quarter.
Mix everything in a saucepan and heat this mixture for 10 minutes until sauce is juicy and thick. Cool it before chilling. And serve with any dessert of your choice.

Celebrating 300th Blog Post!!

A very special blog post- It's the 300th Blog post and today happens to be Women's Day!!!
Happy Women's Day to all you beautiful ladies, who make Sizzling good food for their families and thanks for visiting 'TheSizzlingPan' and encouraging me.This blog means a lot to me and you make it a 'happier place' for me!!!
So, for the 300th Blog Post...I wanted to try something NEW...which I hadn't cooked before...some new ingredient...some new dish...something brand new for myself and my family!!

Quinoa Veggie Upma:

I had never tried or made Quinoa before, but had heard a lot of good things about this mighty little whole grain.It looks similar to 'Jowar' but very much smaller grain size.It has a High protein content, low in fat, rich in iron and many more reasons to include in your diet. More about Quinoa nutrition:
http://vegetarian.about.com/od/healthnutrition/qt/Quinoa-Nutrition-Facts.htm
I had a pack from Jungle Jims in the pantry, and couldn't wait to try it!

I used the Quinoa to make the very familiar 'Upma' with carrots and peas,so that it will be easy to accept this new grain in the family!!

Ingredients:
1 Cup Whole grain quinoa
1 and 1/2 cup water
1/4 cup Chopped onion
1/4cup Chopped carrots
1/4cup green peas
1/4cup corn kernels
1/4cup roasted peanuts
2-3 green chilies chopped( add more or less to adjust spiciness)
 2 tsp oil
1tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp sugar
1/2tsp ginger paste
4tsp lemon juice
salt
Cilantro for garnish

Method:
1) Wash the quinoa 2-3 times with water.Drain the water. Boil 1cup quinoa in 1and 1/2 cups water and little salt for 15-20 mins until cooked. It will fluff up.I covered it with a lid and stirred occasionally.
2) Heat 2tsp oil in a pan. When it heats up, add mustard,cumin,onions.Saute for 2 mins.Add other veggies,ginger paste and chilies.Let them cook.Add the roasted peanuts and fry for few more seconds.
3) Add this to the cooked quinoa and mix.Add sugar,Squeeze lemon juice on top.
Garnish with chopped cilantro. Serve hot!!!

'Fat Free- Whole wheat -Triple Chocolate-Almond' Muffins

As I was writing a 'name' for these muffins....I realized they have the longest name ever!! LOL! But couldn't help putting all the 'good stuff' they have, in their good name and hence the name- "Fat Free"- Whole wheat -Triple Chocolate-Almond Muffins!!
They are made with Whole Wheat flour and Almond powder, have 'Applesauce' in them to act as moistener and binder and NO added fat i.e butter/oil!! The triple chocolate is- Cocoa powder,mini semi sweet chocolate chips and white chocolate chips.The biggest 'hurray factor' for me.....E loved them...and had them with breakfast 2 days in a row:))
 By the way...did you know?? A store bought food, labeled 'fat free' is not necessarily fat free? It can have upto 0.5 gms of fat per serving! So if you eat more servings, the fat can add up. Also, if you are just looking at 'Number of calories' on the food label....KNOW this--
According to FDA regulations, calorie information on packages must be accurate with a margin of error of 20%. Which means you could be off by as much as 100 calories on a 500 calorie entree !!

Actually,last year, I tried a similar recipe-

"Fat free" and "Good for you" Chocolate-Banana-Walnut Muffins

http://www.my-kitchens-aroma.blogspot.com/2012/04/nutritious-and-delicious-healthy-and.html
But since,'M' hates bananas, I had to improvise the recipe and 'minus' the bananas in the recipe. But let me tell you, the bananas make the muffins really moist and yummy.So for all those who don't mind either the bananas or the egg in the recipe...go ahead and try out the above recipe!

**For a 'Banana less' and 'Eggless' version use this::
The biggest 'hurrray factor ' for me.....E loved them...and had them with breakfast 2 days in a row:))

Ingredients: Makes 12 muffins
1 Cup Whole Wheat flour
8 oz Applesauce( I used store bought- but homemade would be excellent!)
3/4th cup sugar
1/2 cup Powdered almonds
1/2 cup Unsweetened cocoa powder
1/4 cup mini chocolate chips
1/4cup milk
2tsp Flax seed powder (Optional! It's just to give 'boost' in nutrition and a little more 'nutty' flavor)
1tsp baking powder
1tsp baking soda
1tsp Vanilla essence
2-3 tsp water
few White chocolate chips
1/4tsp salt

Muffin liners(aluminum)
Non stick cooking spray

Method:
1) Pre heat the oven to 375F
2) Place muffin liners in muffin pan.Spray with non stick cooking spray.Since the muffins have no added fat,they will stick to the liner,therefore spray with non stick cooking spray and use aluminum liners.
3) Sieve together- whole wheat flour, baking powder,soda, cocoa powder,salt.
4) In a mixing bowl, mix apple sauce,vanilla and sugar.
5) Add the dry ingredients to the wet ingredients.Add the almond and flax seed powder.Add the milk and 2-3tsp water as needed to make batter.
6) Fold in the mini chocolate chips and mix gently.DO NOT OVERMIX!! Otherwise the muffins will be tough and chewy.
7) Pour into muffin liners till 3/4th full. Add few white chocolate chips

8) Bake at 375 for 17-20 mins.Till a toothpick inserted will come out clean.

Indulge into a Chocolaty and Nutty goodness with less guilt!!

A Sizzling Good Read:: "Food Rules" by Michael Pollan

With this Book, I am starting a new section in the blog called --      "A Sizzling Good Read", wherein, I will be sharing the book which I am reading/ have read and talk about it!

"Food Rules" by Michael Pollan.....64 Rules about 'What to eat and What to avoid' written in a very simple language!!

 Very simple "rules' that are easy to understand and that will stay with you while making "right' food choices.
E.g. He says, If it came from a plant,eat it; if it was made in a plant, don't!!
So true.... the more processed the food...the more it is likely to be 'bad' for your health.

A must read for a anyone who wants to eat 'better'!

Avocado Parathas

Everyone has heard the buzz about the 'Health benefits of Avocados' and want to incorporate more of them in their diets. Though they are a 'high fat vegetable'(85% of its calories come from fat)...don't you worry...they are "Good for you fats". Here is the link to know more about  health benefits of Avocados: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5
I love to eat Avocados...in the form of "Gaucamole"...with chopped onions, tomatoes, green chilies, cilantro and squeeze of lemon juice....Spread on the baked Tostitos or even better.... "Microwave toasted Papad"!!!

The other day, my friend "Soniya Keskar" gave me a brilliant idea of making "Avocado Parathas". Since both "E" and "A" are not huge avocado fans...this was a great way to incorporate it in their diet!!
The parathas came out really soft due to the 'fats' in the avocados and looked slight 'yellowish-green' with tiny specks of avocados and cilantro.

Ingredients:
2 cups Whole wheat flour
1 'medium- ripe' avocado
1/4 cup chopped cilantro
1tsp Red chili powder ( add more or less)
1/2tsp cumin seeds
1/4tsp Garlic paste
1 green chili finely chopped
Salt
water if needed

Method:
1) Slit the avocado length wise. Twist both halves in opposite direction. Take out the seeds. Scoop out the flesh with a spoon. Scrap all the 'green' flesh near the skin too.The healthy goodness lies in here!
2) Mash the avocado with your hands.Add the rest of the ingredients and make into a "chapati like dough'. Add little water if needed to make the dough. No need to add oil.The avocado already has 'fats' to make the parathas soft. Keep the dough aside for 30 mins.
3) Knead the dough again and roll out into parathas. Roast the parathas on a heated 'tava'
4) Serve hot along with Chutney/ Pickle/ Ketchup or Gaucamole!!

'Carrot Halwa Bites' / Carrot Halwa Burfi

Have you ever tasted a 'something' which looked like 'something' but tasted like the 'other thing' in just 'one bite' ??? I did yesterday!!! I tasted  the "Gajar ka Halwa"(Carrot Halwa) with a texture of a 'chewy Badami halwa'..in the "Carrot halwa burfi" that I made yesterday:)
Now let me be frank... I am still to get the whole "Sugar syrup"  consistency thing-- one string syrup, two string syrup etc, for traditional Indian sweets, under my belt.
 I start out by having something in mind...and end up with a different texture. But this time it wasn't so bad...it resembled the chewiness of the 'Badami halwa" but tasted like "Gajar halwa" !! LOL!!

Ingredients: Makes 25-30 burfi pieces
2 Cups Milk powder( I used non fat dry milk powder) + some more
1 cup sugar
6tsp Ghee + little to grease a pan
1/2 cup finely grated carrots
1/2cup All purpose flour
1/2cup Powdered sugar
1/2tsp cardamon powder
1/4tsp nutmeg powder
1/4tsp saffron
Chopped Pistachios

Method:
1) Heat 5tsp ghee in  a nonstick pan . Add the all purpose flour.Fry for few seconds.Add the milk powder and warm it through, while stirring constantly. Don't let it brown/ burn.Take off the heat and keep aside.
2) Heat 1tsp ghee, fry the grated carrots for 1 min.Keep aside.
3) Take 1 cup sugar in a pan,add enough water just to cover it.Add the cardamon,saffron and nutmeg. Let it boil for 7-9 mins till syrup reaches "one string consistency" ( when a syrup drop is stretched between 2 fingers..single string is formed)
4) Add the grated carrots, milk powder, all purpose flour.Stir till it thickens up. ( Add little more milk powder if necessary)Once it thickens add the powdered sugar.
5) Apply butter to a pan. Spread the above mixture onto the pan.Flatten with buttered spatula/ bowl
6) Spread the chopped pistachios on top.
7) Let it cool, then cut into squares with buttered knife.
8) Keep in refrigerator to harden more. Carefully take out each square ( if its sticky, use a buttered spoon)

Bharali Tondali/ Stuffed Tindora

A vegetable done in a 'different' way can make a whole lot of difference.Though the vegetable has it's own flavor, the way you treat it and what flavors you complement it with ...will make it into a whole new dish...with a new flavor and appearance!!
Like for example...If you make Spinach...just the way you make "Alu (colocassia leaves) chi bhaji"...the maharashtrian way ...with peanuts,radish,tamarind, jaggery, besan flour etc...it will taste just like "Alu chi Bhaji"!!
So...like we make "Bharali Vangi" or 'Stuffed eggplant' and Stuffed Okra/Bhendi....here is "Bharali Tondali" or Stuffed Tindora!!

Ingredients:
20-25 Tondalis/Tindoras
1/2 cup dry coconut powder
1/2 cup ground peanuts
1tsp Maharashtrian goda masala
1tsp red chili powder (add more for spicier taste)
1tsp jaggery
1/2tsp Tamarind concentrate
1/2tsp sesame seeds
1/2tsp cumin seeds
1/2tsp mustard seeds
1/4tsp turmeric powder
salt
oil
few curry leaves
For garnish- chopped cilantro

Method:
1) Wash, drain and Slit the Tindora 3/4 th way lengthwise in a '+' shape.
2) Mix coconut, peanut powder, all the spices,tamarind, jaggery etc
3) Fill the stuffing in the slit Tindoras.

4) Heat 2tsp oil in a nonstick pan. Add mustard seeds, cumin, curry leaves. Add the stuffed tindoras. Add any remaining stuffed if left over.

5) Fry and cook on medium flame tossing every few minutes until the tindoras are cooked through.
Serve hot with Chapati!

Cucumber-Onion-Pomegranate salad

Looking for a 'cool, crunchy, colorful' and delicious salad??? Here is one for you! The crisp green cucumber slices with the crunchy 'mildly' spicy white onions (actually red onions would be fantastic in here!) and the pretty- red juicy pomegranate...all come together to make this beautifully refreshing cool salad!!

Ingredients:
1 Seedless English cucumber, sliced
1 small white onion sliced
1/2 cup pomegranate seeds
1-2tsp olive oil
1/4tsp oregano
salt and pepper

Method:
1) Mix all the ingredients ...except the salt and Keep the chopped veggies in the refrigerator to 'chill' them.
2) Just before serving, sprinkle salt. Serve cold!

'Paneer Chili' and 'Tandoori Gouda' Paninis

This was the 'Valentines dinner' for us--- Paneer Chili and Tandoori Gouda(cool isn't it..I found it at Jungle Jims!) Paninis, Roasted Veggies and for dessert ..Tiramisu!!.
I couldn't wait to get my hands on to the "Tandoori Gouda".I kept wondering all week after we bought it from Jungle Jims.... how it will taste??? It was 'orangish' in color with little specks of red chilies(like in Pepper jack cheese). It was mildly spicy with a slight hint of 'coconut' taste. All in all...I LOVED it!!!

Ingredients:
Paneer Chili :
1 cup Paneer cubes
1/2 tsp Ginger garlic paste
1 onion thinly sliced
1/2cup Green pepper sliced
2 green chilies sliced
1/2tsp Kitchen king masala
1tsp chili powder
1tsp cumin-cilantro powder
1/2tsp cumin
salt
oil
chopped cilantro 

Italian bread
Tandoori Gouda cheese sliced
 Maggie hot and sweet sauce

Method:
1)Heat 2tsp oil, add cumin, onion,green pepper and chilies. Fry for 2 mins.Add the Paneer cubes and rest of the spices. Mix and saute for 2-3 mins.Keep aside
2) Cut the Italian bread into thick slices
3) Heat the Panini grill
4) Apply hot and sweet sauce on a slice, add 2tbsp Paneer chili, Tandoori gouda slices and some chopped cilantro.Put the bread slice on top.
5) Grill with slight oil spray till grill marks are seen and the cheese starts to melt.

6) Cut and serve Hot!!

Easy Tiramisu (without the Zabaglione)

"Love is in the Air".....it was  Valentines day yesterday...and my gift to "M"...what else ??? His favorite food:)) So, the menu was Italian (I got a bunch of cool stuff from Jungle Jim, last week) and so..we had "Paneer Chili and Tandoori Gouda (my Jungle Jim find) Paninis"- recipe coming soon, Roasted Veggies And for dessert  the delectable ...chocolaty...creamy...luscious..."Tiramisu"!!!
Paneer Chili and Tandoori Gouda Paninis :

 

Roasted Veggies

 

Ingredients:

Lady Fingers (20-25) ( I read somewhere, if you can't find lady fingers...white cake will work)

Whipped creamy layer:

8oz Mascarpone Cheese

1 Cup Whipping cream

6 tbsp Powdered sugar

1tsp Vanilla essence

Coffee+Rum soak

1tsp granulated sugar

2tsp Instant coffee (I used Bru instant Coffee)

1 cup water

1/2tsp Imitation rum Extract (Rum Essence)

Chocolate Ganache:

 1/2 cup Chocolate chips

1tsp milk

Garnish:

1/2 Cup Dark chocolate shavings

Strawberry for Garnish

Method:

1) Boil 1 cup water,1tsp sugar and  2tsp instant coffee for 2-3 mins.Let it cool completely.Add Rum extract to the coffee.

2) Whipped cream: Chill a metal bowl in refrigerator. Wisk together 1 cup chilled whipping cream, 4tsp powdered sugar and vanilla, until stiff.

3) Separately whisk together Mascarpone and 2 tsp powdered sugar until well blended.

4) Gently fold together Whipped cream + Whipped Mascarpone cheese. Chill in refrigerator for 1/2 hr

5) Layer  half of the lady fingers in rectangular glass container at the bottom

6) Chocolate Ganache: Mix together chocolate chips +1tsp milk and microwave for 15 sec. Mix till smooth.

6) Drizzle each lady finger with 2tsp Coffee+Rum soak.Let them soak for 5 mins. Spread 1/2 of the Chocolate Ganache on the lady fingers.

 7) Spread half of the Whipped cream+mascarpone mixture on top

8) Layer with lady fingers..then coffee+rum soak...then chocolate ganache...then whipped cream+mascarpone.

9) Top with shaved dark chocolate and sliced strawberries.

10) Chill for few hours before serving.To serve cut and dig out a piece

 Enjoy with your Loved ones:))