Jun 28, 2010

How to make Healthy blueberry pancakes - easy pancake recipe

         Last time , it was Cool Lassie who won the giveaway and she was super excited. She has even placed her order with her 80 dollar gift card which she won from the CSN giveaway. She says that it has been like a X'mas time receiving one gifts after the another.This time, it could be you!!! Isn't it exciting??
         Do have a look at their  dining room collection of casual and formal dining sets,breakfast nooks, dinette sets, dining tables, dining accessories and more.
         For the benefit of those people who are not aware , CSN is giant online stores which has more than a million products in their 200 sites for you to choose from. They have anything and everything you could probably think of.  
        The actual giveaway will be announced very soon. So keep watching!!!

       Now coming to today's recipe, its all about beginning a day with a healthy breakfast and pancakes does sounds to be a good option. This one is very filling and very delicious and morever it contains all the healthy ingredients like oats ,wheat flour and buttermilk . So check out the recipe below. Try them , you will love it!!  
healthy blueberry pancakes

Wheat flour- 1 cup
Oats flour- 1 cup ( I powdered a cup of instant oats in a blender for this)
Baking powder-  1tsp
Baking soda- 1/2 ts
Unsalted Butter - 2tbsp (melted)
Brown sugar- 4tbsp(Add more if you prefer it sweeter)
Oil- 2tbsp
Buttermilk- 1 1/2 cup or more
Bluberries- 1 cup

healthy blueberry pancakes
    Cream the butter and sugar. Add the egg and beat well. Combine the dry ingredients( wheat flour, oats flour, baking powder, baking soda) together in another bowl. Add this to the above mixture stirring well. Now add some oil , mix well. Now add the buttermilk and mix to a smooth batter of pouring consistency.
    Now heat a tava/girdle. Pour some batter and make a thick circle with the base of the ladle. Now sprinkle some fresh blueberries on the top.Let the base cook well. Slowly flip over and allow the other side to cook. Repeat the same process with rest of the batter.
    Serve warm with some honey , sugar or maple syrup.
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Jun 23, 2010

Moist chocolate cake- using wheat flour

         I am not sure whether the readers of Creative Saga are happy or disappointed to see only cakes and cookies appearing continuously. Its not that I have been baking a lot nowadays. But I was quite eager to post these yummy bakes which has been in my drafts for quite sometime.
         But anyways, who doesn't like chocolate cakes?? They have always been my favourite. My perfect chocolate cake  has always been there to satisfy my cravings. I have made this umpteen number of times for my friends as well and it has always turned out perfect. But this time, I adapted a slightly different recipe using wheat flour, an healthy option  and balancing the other ingredients here and there and this turned out to be even better than the previous one!The cinnamon added a nice taste and flavour to the cake.
moist chocolate cake2
Atta/wholewheat flour- 1 cup
Maida- 1/2 cup
Baking powder- 4tsp
Baking soda-  a pinch

Corn flour- 1/2 cup
Cocoa powder-1/4 cup
Butter- 3tbsp
Brown sugar- 1 cup
Oil- 4tbsp
Milk- 1/2 cup
Vanilla essence- 1tsp
Chocolate chips- 1/4 cup
Cinnamon sugar- to sprinkle on top

       Combine the butter and sugar  to form a creamy mixture. Add the eggs one at a time and beat well. Add oil and the essence.Combine the wheat flour, maida ,corn flour,baking soda ,cocoa powder and baking powder in another bowl. Now add this flour mixture little by little to the above mixture mixing simultaneously to form a uniform batter.Add the milk and mix well.
       Pour the batter to a well greased cake tin (I used 6") and sprinkle some chocolate chips and some cinnamon sugar on the top.
       Bake in a preheated oven at 160c for 45 minutes or till a knife inserted in the center of cake comes out clean.
       Cool the cake. Invert it on a plate. Cool the cake well before you cut them to wedges.
moist chocolate cake1
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Jun 21, 2010

Atta chocolate chip cookies

    Whole grain is something which contains all the three parts - that is the bran, endosperm and germ. Whole grains are always known to be beneficial not only because of the presence of vitamins and minerals in them , but also due to the content of beneficial phytochemicals and antioxidants in them. So its necessary to take a couple of servings of whole grain everyday. You could have wholegrain bread instead of plain white bread or substitute half the quantity of plain flour /maida with wholewheat flour in your baking. This increases your intake of whole grains. You could check out a list of whole grains here.
       Baking with wholewheat flour is always appealing to me.There are a wide range of wheat varieties which are milled to various kinds of wheat flour, each flour being used for different purposes. You can check out the varieties of wheat flours here. I have used whole wheat flour in breads and cakes before and I always wanted to try making cookies with them. Atta cookies or nankhatai was a instant hit at my place. I loved its soft yet crunchy texture. And of course, it tasted good too!!
atta chocochips cookiess
Pilsbury Atta/wholewheat flour- 1 cup
Maida- 1/2 cup
Baking soda- a pinch
Butter- 1/2cup
Sugar(Fine granules)-3/4 cup
Chocolate chips- 1/2 cup
Milk- 1tbsp(If necessary)
atta chocochips cookies

          Combine the butter and sugar to form a creamy mixture. Now add the flours along with baking soda to form a dough. Add the milk if the dough is too dry and you are not able to make a dough with it. Add the chocolate chips and mix well. Now make small balls with the dough and place it on a baking tray lined with baking paper.Flatten them slightly and keep them at a little distance from each other.
           Bake the cookies in a preheated oven at 180c for 20 minutes. Cool them on rack. Store in a air tight container.
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Jun 16, 2010

Carrot cookies recipe

         I know I have disappeared again from the blogosphere for sometime. As I had already mentioned in my previous post , I am spending my time with my family from India. My sis is with me for some more time and now as I have a good company , I plan to try out some yummy food as well. So you can expect some good posts in Creative Saga for sure.
          Meanwhile to add to the fun we had a perfect holiday last week on a trip to Bintan , Indonesia.  Together we had loads of fun as well as relaxed to our hearts content in the exotic resort .Spending hours in the pool I finally learnt to swim and overcome my water phobia...phew!!! We also had a great time at the beach. There were a variety of dishes in the buffet with a very few vegeterian options but we got to try some different cuisine like Italian and could indulge in some exotic desserts too!!
          Now coming to the recipe for today, I had made this carrot cookies from Usha's blog sometime ago. The cookies really tasted great and is a guilt free recipe as no butter goes into it unike the other cookie recipes. The carrot pulp acts as a excellent egg substitute and a good binding agent too as stated by Usha. Everyone at my place just loved the cookies and I do plan to bake more of these soon. Thanks a lot Usha for the wonderful recipe.
carrot cookies3

Carrot- 1 big chopped to small pieces
Semolina- 1 cup
Wheat flour/atta- 1/2 cup
Maida- 1/2 cup
Brown sugar- 1/2 cup
Vegetable oil- 1/4 cup
carrot cookies2
           Blend the carrot pieces along with a glass of water in a blender. Strain the mixture. Use the pulp for the cookies. You can have the juice as it is.
          Combine the sugar and oil. Mix well. Then add the flours followed by the carrot pulp. Make a dough of it. Now make small balls with the dough. Place them on a baking tray lined with baking paper. Bake the cookies in preheated oven at 160c for 15 to 20 minutes.
           They will appear crumbly but will slightly harden after cooling.
Carrot cookies1
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Jun 8, 2010

How to make Cherry crumb cake-- cake recipes

            Its almost a week since I posted my last recipe. Last week was a busy and a happening week. My family from India is here and we are having loads of fun. So thats the reason for my absence from the blogosphere. I apologize for not visiting your blogs. My reader is over flowing with posts and I will certainly be visiting you all soon.
           Meanwhile I also received a gift from Usha of veginspirations last week which added to my joy. Thanks a lot Usha for sending me the wonderful piece of jewellery.
            I had bought these cherries sometime ago and made a cake especially for my sister who has come from India. She is a big fan of my cakes and wanted me to bake one for her.
          I couldn't find time to take a picture of the sliced cake. But the cake was really spongy and tasted great. Everyone loved the crumb especially!!
Cherry crumb cake 1


Self raising flour- 1 cup
Butter- 1/2 cup or 6tbsp
Brown sugar- 1 cup
Eggs- 3
Vanilla essence- 1tsp
Cherries- 1cup pitted

Plain flour- 1/2 cup
Brown sugar- 1/2 cup
Buter- 1/4 cup or 3tbsp
Cinnamom sugar- to Sprinkle on top
cherry crumb cake

   Beat the sugar and butter well to form a Creamy mixture. Add eggs one at a time mixing well to form a fluffy mixture. Now Fold in the flour mixing to form a thick batter. Add the essence and mix well.
    Pour the batter in a greased cake tin. Now place the pitted cherries on the top.

    Mix the ingredients stated under the heading "crumb". Mix with the tip of your fingers to form a bread crumb like mixture.
    Sprinkle this crumb mixture on the top of the cake batter and cherries. Sprinkle some cinnamon sugar on the top.
    Bake this at 180c for 45 minutes. The  knife inserted in the center of the cake should come out clean and the crumb should be  slightly golden in colour. Cool the cake. Now turn this on a plate and immediately turn it on another plate so that cherries and crumb is on the top.
   Cool the cake well before slicing.
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Jun 2, 2010

Low fat Lauki Kofta recipe

           Lauki or bottlegourd became extremely popular in India when The Yog Guru Ramdev baba advised people to include them in the diet as it helps in reducing weight.It was even available in the fruit juice centers menu card and not so popular vegetable became a part of every household. Lauki has great importance in the Indian ayurveda and has lot of health benefits. Especially having juice made with lauki helps in fat loss.
           I do include them in our menu quite frequently and have posted quite a few recipes with it sometime ago. Lauki parathas is one such recipe which is quite popular in this blog. Many readers have tried and enjoyed the recipe.
            My mom used to make koftas with bottlegourd and we just loved it. I thought of posting it in my blog as its made using the low fat way!!

Lauki/bottlegourd- 300gms
Green Chillies- 1 chopped fine
Besan- 1tbsp or more
Red chilly powder- 1tsp
Turmeric powder- 1tsp
Salt to taste
Onion- 1 large chopped
Ginger- 1' Chopped
Garlic- 1 clove chopped
Green chillies- 1 chopped
Tomato- 1 pureed (Can use store bought tomato puree)
Turmeric powder- 1tsp
Red chilly powder- 1tsp
Salt to taste
Dhaniya jeera powder /Coriander cumin seed powder- 1tsp
Garam masala- 1tsp(I used everest tandoori chicken masala- works well for veg. dishes- gives a spicy flavour and a red colour to the gravy.)
Oil- 1tsp
lowfat lauki kofta
  Peel the bottlegourd and grate it. Squeeze out water from the grated bottle gourd. Now add rest of the ingredients except besan (mentioned under the kofta ingredients).Mix well and make small balls with it.Now roll the balls on besan and coat it with the besan properly.
      You can now deep fry the balls and keep aside. Alternatively, I used Aebleskiver pan to shallow fry the koftas.
Add few drops of oil in each depression of the pan. Heat the pan. Now place each ball in the depression. After the bottomside gets cooked,flip and allow the other side to cook. The cooked balls should be golden brown in colour.
lowfat lauki kofta
     Blend the onions, ginger, garlic and green chillies to a smooth paste. Heat oil in pan. Add the ground paste. Saute for a few minutes and add rest of the spices. Now keep sauteing till the raw smell disappears. Now add the tomato puree. Mix well. Add a glass of water. Cook for few more minutes. You can add cream now for a rich flavour if you wish.
         Add the koftas to the gravy just befor serving.
lowfat lauki kofta
   Serve hot with chapatis/rotis.
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