Chia Besan aur Sattu Ki Barfi...

Chia Besan aur Sattu Ki Barfi....

When festivals are around and sweets are in demand let's make some home made sweets with Lyva Organic Chia seeds..
Chia is an edible seed that comes from the desert plant Salvia hispanica, which is grown in Mexico. "Chia" means strength, and it used used as energy boosters. It contains healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds. About 2 tablespoons of Chia contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.
I have roasted the chia seeds.. hence it gives crunchiness to the barfi along with almond flakes.
This is a recipe and review for Plattershare and Go Organic India for Belly Nirvana Program....

Ingredients
1/3 cup Sattu
1/3 cup Besan/Gram flour
1/2 cup Organic Coconut Sugar or Organic Jaggary powder
Pinch of Salt
1/4 tsp Cardomom powder
2 tbsp Almond flakes
1 tbsp Pistachio coarsely ground
2 tbsp Organic Chia Seeds roasted

3/4 cup Milk 

1/4 cup Ghee

Method
Grease a square tray and keep it aside.
Take a wok and add ghee. Let it melt. Add the besan and sattu. Stir it continuously and saute it on low heat till light golden brown in colour. Add the coconut sugar or jaggary, stirring it continuously, cook it for a minute. Gradually pour the milk and keep stirring till continuously till all the ingredients combines together. Add the chia seeds, salt and cardomom powder. Stir and cook till it starts to leave the sides of the wok. Spread the mixture on the square tray. Sprinkle with pistachios and almond on top and gently press the mixture. Let it cool completely before cutting and serving.   

Whole Wheat Banana Muffins With Organic Coconut Sugar

Whole Wheat - Banana Muffins With Organic Coconut Sugar...

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It is very popular in the south and south east Asian Countries. Coconut sugar is different both in taste, texture and manufacture methods from palm sugar. Coconut sugar comes in crystal or granule form, block or liquid. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. Since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy" was reduced.

Coconut sugar provides 16 calories per teaspoon and contains relatively low content of essential nutrients, with the exception of potassium at about 25% of the Daily Value per serving of 100 grams.

I have used Lyva Organic Coconut Sugar for the muffins... It taste less sweeter than the normal sugar and is more healthier than the sugar. The product is good for people suffering with diabetes. It taste good too.
 Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program

Ingredients

1 cup Whole wheat flour

1/2 cup Semolina

3/4 tsp Baking powder

1/2 tsp Soda bicarbonate

3/4 cup Organic Coconut sugar

2 tbsp Desiccated Coconut

2 Pinch of Nutmeg powder

1 tbsp Walnut chopped

1 Banana chopped

200 ml Coconut Milk

1/4 cup Water

2 tbsp Curd

1/4 cup Oil

Method

In a blender, add sugar, oil and coconut milk. Blend it well. Add the desiccated coconut, nutmeg and semolina. Blend it once more. Add the flour, baking powder and soda bicarbonate little at a time and blend it. Add water and curd. Blend it. Remove the batter from the blender into a bowl. Add the chopped banana and walnuts. Mix it. Take a muffin tray. Place the muffin liners. Fill in 3/4 of the liners with the batter. Bake it at 180 degrees celcius for 25 to 30 minutes or until the toothpick comes out clean. Cool it before eating...

Chicken Bharata...

Chicken Bharata

This is a Punjabi dish. This recipe is prepared in Kolkatta Punjabi dhaba style. It is served with Roti or Naan or Paratha. This recipe is from Honey da Dhaba. 
I almost followed the same process, except I did not add Kasuri methi and add cream for garnishing too. It almost tasted like Butter Chicken... 

Ingredients

250 grams boneless Chicken breast piece cut into thin strips.

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic paste 

Salt to taste 

1/2 tsp Chilli powder

1/2 tsp Turmeric powder 

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder 

Whole Garam Masala crushed ( 2 Cloves, 2 Cardomom, 1 stick Cinnamon, 4 to 6 Pepper Corn) 

1/4 cup Curd beaten 

1/4 cup Amul Cream 

2 tbsp Cashew nut paste 

2 tbsp Oil

1/2 tbsp Butter 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the whole garam masala and onions. Stir fry it till light brown in colour. Add ginger garlic paste. Stir and sauté it for a minute. Add the tomato, turmeric powder, chilli powder, coriander powder and cumin powder and salt. Sauté it for 2 minutes. Add the chicken pieces and stir, cover the wok and cook it for 5 minutes on low flame. Add cashew paste and curd. Stir it. Add 1/4 cup water, cover the wok and let it simmer for 10 minutes. Add the garam masala powder, cream and butter. Stir it for a minute. Garnish it with coriander leaves and cream.

Fresh Cream Pineapple Birthday Cake (Eggless ).....

Ordered by a wife for her beloved husband on his birthday... 

This is a fresh cream cake with pineapple compote in the centre and pineapple juice infused in the cake. The roses and other decorations are made with fresh cream...(Eggless)....

Pineapple Sponge Cake...

Ingredients 

100 grams All Purpose Flour 

50 grams Milk Powder 

1/2 tsp Soda bicarbonate 

1 tsp Baking powder 

75 grams Caster Sugar 

1/2 tbsp Pineapple essence 

150 grams Butter Milk  (Milk and 3 tbsp Curd mix )

50 grams Butter 

Method 

Take a mixing bowl , add sugar and butter. Beat it till fluffy. Add 4 tbsp butter milk. Beat it. Add the pineapple essence. Beat it. Add milk powder. Beat it. Add the half the butter milk and flour. Beat it. Add the remaining butter milk, soda bicarbonate and baking powder. Beat it well. Take a baking pan. Grease it. Preheat the oven to 180 degrees celcius. Pour the batter into the greased baking pan. Tap the baking pan. Bake it at 180 degrees celcius for 30 minutes or until the toothpick comes out clean. Cool it completely before frosting. 

Pineapple Compote...

Ingredients 

1 small size or 2 cups  Pineapple chopped 

1 cup Sugar 

1/2 cup Water

2 Pinch of Salt 

Method 

Take a pan, add sugar, water and salt. Boil it and then let it simmer for 5 minutes. Add the pineapple pieces and let it simmer for 5 minutes or till the pineapple are tender. Remove the pineapple pieces from the juice and keep it aside. Let the juice simmer on low flame till it recuces to 1/4 it's quantity. Pour the juice on the pineapple. Cool it down before using.

Aloo Morich ar Chirebhaja....

It’s a favourite breakfast at our place. It’s a very simple dish made in all Bengali household for snacks. 

 
For Aloo Morich
Ingredients
1 big potatoes boiled and cut into cubes.
1 green chilli slit
1 tbsp ghee
Salt to test
1/2 tsp pepper pd.
Method
Take a wok, add ghee and heat it up. Add green chilli. Stir it for few seconds. Add the potato, salt and pepper. Stir fry it for 2 minutes.

For Chirebhaja
Ingredients
1 bowl Thin Flatten Rice
3 tbsp Peanuts (optional)
Salt to taste
1/2 tsp Pepper powder
2 tbsp Mustard oil

Method
Take a wok. Add oil, let it heat. Add the peanuts. Fry it till brown. Fry for for few seconds. Add the thin flatten rice. Add salt and pepper. Stir fry till crispy.