Yum! Yum! Yum!

The title of this post may look confusing to you, it says Butter and how come it come under Low Calories Recipes. I can explain....! Actually This dish goes in line with Original Paneer Butter Masala, but made with Tofu and Yogurt instead of cream or butter. These two variations reduces the calories in this recipe but with no compromise of taste and texture. I served Vj this with chapathi he finished the whole bowl in minutes and and  awestruck at the end when I revealed the healthiness secret in this recipe. Go on try it out and amaze your family friends with this Dish. Here is the recipe, Njoy!

Tofu Butter Masala

Ingredients:
Tofu - Extra Firm - 1 block
Black Peppper - 1/4 tsp ( freshly ground)

For Onion Tomato Paste:
Olive Oil - 1 tsp
Onion - 1
Tomato - 2 ( Cluster)
Cumin seeds - 1 tsp
Yogurt ( or Curd) - 1/3 cup

For Gravy:
Vegetable Oil - 1 Tbsp
Cardamom - 1 pod
Cinnamon - 1 stick
Clove - 2
Green Chili - 2
Ginger Garlic Paste - 1 tsp
salt - 1 tsp

Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1/2 tsp
Kasori Methi ( dry fenu greek leaves) - 1 Tbsp
Cilantro - for garnish



Method:

Tofu Saute:

1. First remove the Tofu from the water in the package and wash it. Chop this into equal bite size cubes. 
2. Heat the non-stick pan and add 1 tsp olive oil. Once the oil is hot add the Tofu cubes to the pan, sprinkle freshly ground black pepper and saute them until they get golden color by turning on all sides in between. Take these out into a bowl and set aside.

Onion Tomato Puree:

1. To the same pan add Chopped Onion and saute it along with cumin seeds, once the onions become translucent and chopped tomato. in 2 min tomatoes becomes soft. switch off the stove and set aside. 
2. Once this mixture is cooled off, grind it into Puree ( in blender or mixie ), at the end add Yogurt to the Puree and grind it well. You will get the creamy Onion and Tomato Puree.

Masala Gravy:

1. Heat the vegetable oil in the heavy bottomed vessel. Add cardamom, Cinnamon and cloves. 
2. After 1 min add ginger garlic paste and chopped green chili. Saute until the ginger garlic raw smell goes away. 
3. Add Onion Tomato Puree to the pan and mix it well. Now add salt, turmeric powder, red chili powder, coriander powder. If requires add some water and mix well and let is simmer for 5 min on medium heat. 
4. Now add the fried Tofu Cubes to the gravy. Simmer for another 2 min. Now take the Kasoori Methi into your palm and rub until it becomes flakes. Add this to the gravy and mix well and top with cilantro and simmer for 2 min. 
5. Switch off the heat and serve this into Serving Bowl and garnish with some cilantro or spring onions. Serve immediately with soft chapati. 

I haven't started these CupCakes with Vegan Intention. But at the end these wonderful Chocolate Avocado Cupcakes turned out very rich, chewy , yummy and healthy vegan version. Then Why not try them very often. Here you go the story how I ended up baking these Healthy Vegan Cupcakes...!!

Chocolate Avocado Cupcakes

There was  a Bake Sale announced at my company MedAssets for charity purposes. I have already missed it once, and since then I was on the watch for another Bake Sale. then Dingggg...... they announced another Bake Sale (probably they might have inspired by the success of First Bake Sale Event). This time I was determined to show-and-sell my easy peasy spongy Chocolate Loaf Cake for this event. But wait a sec.... with that my Baking quest is not satisfied yet as that is already tried and tested recipe several times in my kitchen and I was looking for some thing new this time to try for this event. One condition for the Bake Sale is the baked goodies supposed to be individually wrapped. Wat else can be perfect other than Cup Cakes for that matter. I was looking for hassle-free and easy Cup Cakes recipe and come across this Chocolate Avocado Cupcakes recipe. This is done in no time with minimal ingredients and every thing is readily available. Though I was excited to try Avocado in baking but still crossing fingers about the end result. Once the Cup Cakes were done, the Kiddos were at the oven awaiting to eat them once they cool-off. The texture came out superb and you don't feel the Avocado smell or taste in this recipe but it replaces the real fat ( butter). Then Why not get addicted to this wonderful healthy recipe, though you are not a Vegan. Are you wondering how they turned out at the Bake Sale, No need to ask!!!! These Chocolate Avocado Cupcakes were on Hot Seat at the Bake Sale and all of my colleagues demanded to make some more next time. Here is the recipe, Njoy!



Ingredients:
All Purpose Flour or Cake Flour - 2 Cups
Sugar - 1 cup
Coca Powder - 1/2 cup
Baking Soda - 2 tsp
Kosher Salt - 1/4 tsp
Vanilla Extract - 2 tsp
Mashed Avocado - 1 cup ( 2 medium or 1 Large Avoado will yield 1 cup)
Warm Water - 1 cup

*yields 12 cupcakes



Method:

1. Pre-heat the Oven at 350 F or 180 C. Line the Cupcake Pan.
2. Take a medium bowl add APF, Coca Powder, Baking Soda, Kosher Salt. and Swift this dry mixture and keep it aside to air it out.
3. Take another bowl and mix mashed Avocado and sugar. Add Vanilla Extract and mix it well. Add dry flour mixture to the Avocado bowl and mix it well with a wide spoon. Now keep adding warm water to the mixture and mix all the ingredients well until it forms a smooth batter. 
4. Now drop 1 spoon of batter in to the Cupcake sheets and bake for 18-20 minutes.

Before they go in Oven

Out off the oven, with popped heads...!

Take them out from the oven and let it cool for 2 min in the cup cake pan. store them in air-tight container for 2 to 3 days ( if they last that long). The texture so rich and cup cakes turned very moist and they feel very light as no oil or butter is used in this recipe.

Look at the Chewy Gooey Chocolate inside....!

Notes:

• You can try another variation by adding 1 Tbsp Canola oil.
• These cupcakes didn't even last for 1 day long as my Kiddos all over these once they are out of the oven.
• You can try some Glaze made with silken tofu. I prefer plain cupcakes with no toppings and cream, and more over these are fuss free version, so din't worry about toppings.

Take a close look, Aha look at that Beautiful Cracks...!

Hope you have enjoyed these Cup Cakes, keep visiting for next great recipe!
until then take care
-Mythreyi

Recently I have introduced several Color Cauliflowers to my readers, I have made Colorful Cauliflower Bake with Purple Cauliflower and made Cauliflower CousCous Salad with Green Cauliflower and today I made this Chili Cauliflower with Orange Cauliflower. If Cauliflower is one common thing in all these recipes, then Low Calorie and Healthy touch is another common thing.

Chili Cauliflower w/ Orange Cauliflower

In original version of this recipe you have to deep fry the battered cauliflowers, use food color, use Ajonomato ( msg) to get the perfect taste and texture for this zesty dish. But I have skipped all these 3 unhealthy steps and still managed to get the beautiful and bright, and sizzling and slurpy appetizer or snack. Thanks to Orange Cauliflower and bringing the natural color to this dish and thanks to my oven for doing it's job and keeping this dish healthy. This recipe almost walks in the same steps of Chili Panner with slight variations. Hope you will like and enjoy this healthy touch to this popular Indo-Chineese dish. Here is the recipe, Njoy!



Ingredients:
Cauliflower Florets - 2 cups
Salt - 1/2 tsp
Black Pepper - 1/4 tsp
Red chili powder - 1/2 tsp
Hot Sauce - 1 tsp
Olive Oil - 1 Tbsp

For Chili Sauce:
Oil - 1 Tsp
Soy Sauce - 1 Tbsp
White Vinegar - 1 Tbsp
Ginger Garlic Paste - 1 tsp
Garlic - 1 Tbsp ( chopped)
Chili - 1 tsp ( chopped)
Tomato Sauce - 1 tsp
Red Chili Sauce - 1 tsp
Bell Pepper - 1/2 cup ( chopped) ( optional)
Spring Onions - 1 Tbsp

Method:

1. Wash the cauliflower florets under luke-warm water. Set a side in colander to drain the excess water. 
2. Take a medium bowl , Add Olive Oil, salt, black pepper, red chili powder and Hot Sauce to make the batter.  Coat the cauliflowers with this seasoning. Place the coated florets in non-stick baking sheet and bake them for 30 -35 min at 350 F.
3. 
4. Heat the non-stick pan and add Oil to it. Once the oil is hot add chopped green chili, soy sauce, vinegar, ginger garlic paste, Saute for 2 min. If you are using, add Green or Red Bell Pepper cubes and saute for 1 min. 
5. Add chopped garlic, followed by Red Chili sauce and finally add tomato sauce ( to add mild sweetness and color). 
6. Add the baked cauliflower florets to the pan with Chili Sauce and mix well and finally garnish with Chopped Spring Onions and switch off the stove. 
7. Transfer this into Serving Bowl and serve warm as appetizer or serve as a snack with coffee or chai. 

The colors in this recipe are so beautiful that i couldn't stop clicking... Here is one more... feast to the eyes..




More Related Categroies:

• Cauliflower Recipes
• Indo Chinese Recipes
• Savory Bakes

Take care until we meet here again...
-Mythreyi

As Homemade Vangee Bath Masala is handy, these days I have been quite experimenting with it. The aroma of this freshly ground masala is superb and I can't stop adding this to curries, pulaos and today even I have added it to this couscous salad. The Green Cauliflower exposure is one pleasure and using it in this healthy recipe, painting my plate colorful is another pleasure... Here is the recipe, Njoy!

Green Cauliflower Couscous Salad

 Have you ever seen Green Cauliflower? When i first came to America, i used to to think Broccoli as Green Cauliflower, then later i came to know Broccoli is different than cauliflower and got different texture and taste. I heard there are different color of cauliflowers Orange, Purple, Green but never witnessed them until today. Thanks to Sprouts Farmer Market for introducing me to their colorful cauliflowers under 'Color Harvest' concept. You may have already seen another colorful recipe Colorful Cauliflower Bake made with purple cauliflower. But today I have paired this Green Cauliflower with some more greens and created a Light - Lean salad.

Beautiful Bright Green Cauliflower

Ingredients:
Cauliflower - 10 Florets
Grape Tomatoes - 10
Green Peas - 1/3 cup ( frozen)
Couscous - 1/2 cup ( uncooked)
Lime - 1
Vangee Bath Masala  - 1 tsp
Olive Oil - 1 tsp
salt - 1/2 tsp
Cilantro - 1 Tbsp ( optional)


Preparatory Steps:

• Cook the Couscous according to the package directions. 
• Steam the Cauliflower Florets for 10 min. 
• Microwave the Green Peas on High for 1 min

Method:

1. Take a medium wide bowl. Add cooked Couscous, steamed cauliflower, chopped grape tomatoes and mix well gently. 
2. Add the green peas to the bowl. Add salt and Vangee Bath Masala powder and coat well. 
3. Add Olive Oil to the top and give it a stir in the bowl. Finally squeeze the Lime Juice on top and add chopped cilantro if you are using it. 

Notes:

• If you don't have  Vangee Bath Masala then you can use 1/2 tsp curry powder instead. 

Here are more categories that might interest you..

• Salad Recipes
• Cauliflower Recipes
• Light - Lean Lunches

sending this entry to Healthy Salads Event hosted by Archana originated by Priya.


Take care until we meet here next time
-Mythreyi

If you are in California or in Bay Area or in Tropical area you may have witnessed colorful cauliflowers in the farmers markets. They come in Orange, Green, Purple colors other than routine White. I always consider Broccoli as Green Cauliflower, and didn't know that actually Green Cauliflower exists....! But this week Texans can witness Purple Cauliflower in Sprouts Farmers Market. Yay!, that saves the trip to California! and Of course I have bought some Purple Cauliflower and now thinking what exciting dish i can make with it. These days I have been making several savory bakes with Cauliflower, today also along the same lines I have made the Colorful Cauliflower Bake which is very simple and easy to make and you can let the oven do all the cooking...and i like the later part esp on a packed weekend afternoons! Here is the recipe, Njoy!

Colorful Cauliflower Bake

Ingredients:
Colorful Cauliflower Florets - 2 cups (i have used, purple, white and broccoli)
Olive Oil - 1 Tbsp
Curry Powder - 1 tsp
salt  - 1/2 tsp
Lime Juice - 1 tsp
Hot Sauce - 1 tsp ( Louisiana or Franks or Any)
Cilantro - 1 Tbsp ( for garnish)



Method:

1. Remove the florets from cauliflower head and keep all the florets around same size. Wash them under warm water and set in colander for 10 min to drain all the water. 
2. In a small bowl mix the Olive Oil, Curry Powder, Salt, Hot Sauce and Lime Juice. 
3. Toss the cauliflowers with this Sauce mix and transfer this to a baking dish. 
4. Pre-Heat the oven at 400 F, when the Oven is ready Bake the cauliflower for 20 to 25 min. 
5. After the baking is done, Take them out from oven, let them cool and garnish with Cilantro Springs and server warm as side dish or healthy snack. 

Tips:

• I have used Purple and White Cauliflower, but added some broccoli for color contrast.
• I saved these baked cauliflowers and added to Pastas, Fried Rices and Scrambled Eggs instantly.
• They last for 3 to 4 days in the refrigerator (if you resist from munching :-)).

Since I made Roasted vegetable Soup I am on the Soup making Spree. Acorn Squash and Butternut Squash   are perfect vegetables to make some thick and pulpy soups. I have made some dishes with Acorn Squash but never made soup until today! This is so simple and less hassle to make as only one vegetable is involved and tastes 'souper'! here is the recipe, Njoy!

Curried Acorn Squash Soup

Ingredients:
Acorn Squash - 1 medium
Onion - 1/2 medium
Oil - 1 Tbsp
salt - 1 tsp
curry powder - 1/2 tsp

Method:

1. Pre-heat the oven at 400 F.
2. Cut the Acorn Squash length wise and remove all the seeds. Place these acorn halves on baking sheet skin side downwards and bake these for 40 min. Take them out of oven and let them cool for 2 min, and remove the skin. trim the edges. mash it roughly to make a puree.
3. Heat the Oil in stock pot, and add chopped onion to it. Saute the onions for 5 min. Now add the Acorn Squash Puree to the pot and mix it well. Add salt and curry powder and add some water and mix it well. 
4. Let it cool and bring this puree to food processor and make it into fine paste ( add water as necessary for soup consistency). Bring this soup to the pot and warm it for 5 min. ( don't boil it).

Serve hot with sprinkled freshly ground black pepper, top with some tortilla strips or croutons for the crunch.

take care until we meet here..
-Mythreyi

So far I have given several spicy game party snack ideas for your upcoming Superbowl gathering. Here is another one, but the beauty of this recipe is it is quick, simple, colorful,  crispy, crunchy, yummy and will be ready in 15 minutes. Voila!! don't you call it a super bowl snack keeper recipe! The basic idea is same as Jalapeno Crostini (meant for spicy lovers) that made few years ago for Super Bowl. Here is the recipe, Njoy!

Colorful Corn, Peas Cranberry Crostini

Ingredients:
French Bread or Italian Bread - 10 slices
Sweet Corn - 1/2 cup (frozen)
petite peas  - 1/2 cup ( frozen)
dried Cranberries - 1/3 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
olive oil - 1 Tbsp
dry basil - 1 tsp ( optional)



Method:

1. Pre-Heat Oven at 350 F.
2. Thaw the Sweet corn and Peas in the microwave for 1 min.  Take a Small bowl and, mix Corn, Peas, Dried Cranberries and add salt and black pepper. 
3. Arrange the bread slices on the baking sheet. Mix dry basil into Olive oil and brush the loaf (bread) with Oil.
4. Add a spoonful of corn and pea mixture on to bread slice and spread it evenly.
5. Place this baking sheet in the oven and bake it for 10 min. 
6. Once it is done (you will notice golden edges on the bread) take them out of the oven and serve them warm and have them immediately not to lose any flavor. Yummm, I know now you are ready to make another batch...these quick bites are quite addictive!

• Today I have used Italian Bread in this recipe,to make the spreading easier, I have spread the mixture on the each half ( foot long) and baked it and then sliced into 1 inch width sticks. 
• If you use French Pre-sliced loaf it will be less thick than Italian bread and become more crispy and you will get defined uniform Crostini. 

This is one of my recent pins on Favorite Recipes to Try. Since i saw this beautiful and bright color of this soup I couldn't take off my eyes on it and I was craving to make this soup to make it my own. This is totally different from any other vegetable soup and roasting of the vegetables will give a new style and flavor making it unique. I have used the base idea from this recipe and adapted to my style by adding more vegetables and spices. The vegetables used in this recipe ( Carrot, Sweet Potato, Red Pepper) are semi sweet and the roasting process will give the caramelizing effect enhancing the sweet flavors of these vegetables. Fiber rich pulpy Eggplant will add the creaminess, garlic adds lot of flavor while cilantro gives the herby touch making this soup complete. I have used some Indian Spices to tickle our Indian taste buds, if you can not handle it you can go low on the amounts that are used here. But the spices used here are mild, i promise it won't make you cry... :-)!!!

Roasted Vegetable Soup

This recipe is a little time taking and lengthy process, bu the good news is all the pain lies in waiting and being patient but not making you do extra work in cooking. I hope that's a sweet pain you can handle and I promise all the wait is worthwhile and you will agree when you taste a spoonful of this wonderful soup at the end. This is a keeper recipe and will happen for Sunday Suppers in my kitchen from now-on. Here is the recipe, NjoY!

Ingredients:
Recipe Source: SeaSaltWithFood

Red Bell Pepper - 2 ( big)
Roma Tomato - 3
Chinese Egg Plant - 1( long) or 2 medium
Sweet Potato - 1
Carrot - 1
Onion - 1
Garlic - 10 cloves
Cilantro - 1/3 cup
salt - 2 tsp
Black Pepper - 1 tsp
Coriander Powder - 1 tsp
Paprika - 2 tsp
sugar - 1 tsp
Water - 3 Cups
Oil - 1 Tbsp

Preparatory Steps:

• Wash and Pat dry all the Vegetables
• Trim the Red Peppers remove the stems and de-seed and cut them into half ( length wise). Chop the Tomatoes into Half ( length wise).
• Cut the eggplant length wise and Cover the Eggplant in Aluminium Foil. Cover the Garlic in Aluminium Foil.
• Peel the Carrot and cut into 1 inch length long sticks. Quarter the Sweet Potato ( leaving the skin on)
• Remove the peel and Quarter the Onion.

Method:

1. Pre-Heat the oven to 400 F
2. Take a roasting pan and arrange all the vegetables in the Pan. Make sure Red peppers and Tomatoes are skin facing up.Bake the vegetables for 40 min
3. Take the vegetables out of the oven and cover the Red Bell Peppers in a bowl with plastic wrap and leave them for 5 min allowing them to cool.
4. Remove the Egg Plant from Foil, Roast in the oven again for 15 min. 
5. Take a Large stock pot and add Oil to it.start adding the roasted vegetables to the pot in the order  Onion, Carrot, Garlic. Remove the Skins from Red Pepper, Tomato, Sweet Potato and add these to the pan.
6. Reserve the juices from the Roasting Pan and add them to the pot after 5 min.
7. Remove the Egg Plant from oven and let it cool and remove the skin, add the pulp to the pot.
8. Add 1 tsp of salt, Paprika, coriander powder and let the vegetables simmer with spices.
9. Add 1 Cup of water, add sugar,  followed by Cilantro and let it simmer on low until the soup becomes thick.
10. Taste and Adjust the seasonings, switch off the stove and let it cool for 10 min.
11. Grind this in Mixie or Blender until it becomes like thick puree by adding 1 cup of water.
12. Return this to the stock pot again and slowly simmer it by adding 1 cup of water. 
13. Now add remaining salt and freshly grind black pepper and leave it on high for 5 min. and switch off the stove. 

Now the Beautiful Looking, Bright Colored, Creamy and Comforting Soup is ready which is low in calories and with a great flavor. Is there anything more you should ask to meet that new year resolution of loosing weight? Yes one thing, another serving of this soup!!!! :-)

• To avoid preservatives and sodium I have used water in this recipe which can be replaced  by vegetable broth. 
• While grinding you may have to grind in batches ( in medium amounts) to avoid the spills from the mixie jar.
•  Instead of Coriander Powder you can add Curry Powder if it's handy
• Serve this soup as it is or with the slice of Crispy Bread or Bread Crust.