Quick Hunger Solutions Healthy Swaps

Quick Hunger Solutions Healthy Swaps


Feeling Hungry in between meals ? yes that what it happens all the time with me, Nibbling is one thing , No one can resist. No matter what weight side you are at . Here is some healthy Nibbling I adopt in My recipe section , do suggest me more if any of you have one, lets discuss who have swept the Nibbling with what,It Gluten Free, Sugar Free , and yes FAT FREE TOO.
HAPPY NIBBLING


1.Frozen Grapes

"Frozen red grapes. I buy several pounds at a time, rinse them off and freeze them. I eat handfuls all the time. They are sweet, juicy and even satisfy the urge to chew on something. I love them."


2.Homemade Trail Mix


"During sports season I usually make a huge bag of trail mix and we tote that around. I like to mix Cheerios, Chex cereal, small pretzels, sunflower seeds, dried cranberries and butterscotch or white chocolate chips."




3.Roast Vegetables

"I always roast big pans full of vegetables and have them in the refrigerator so if I'm really hungry, I can put some in the microwave and have a more substantial snack. I like vegetables far more than I like fruit."


4.Crunchy Chickpeas "Lately, my favorite snack has been roasted chickpeas/garbanzo beans. They kind of remind me of corn nuts, but not so crown-shatteringly hard. I'm more of a 'crunchy' kind of snack person, so they're really great in that department, plus they're healthy and cheap! I take two cups of soaked White Chickpeas(overnight soaking is recommended or lest 10 hrs.), drain them, toss them with two tablespoons of olive oil, then spread them on a cookie sheet. Preheat the oven to 350 degrees Fahrenheit, then shake whatever kind of seasoning you like over the beans. I like chat powder, salt and pepper, with a sprinkle of cayenne. Bake till they are hard and crunchy (about 45 minutes to one hour), shaking the pan about every 20 minutes so they cook evenly."





5.Homemade Popcorn


"I think my favorite all-time quick and easy snack is popcorn. We usually pop it ourselves and then sprinkle with things like Old Bay seasoning, Parmesan cheese, taco seasoning, chili seasoning, pizza seasoning, etc. Then there is always good ol' 'I Can't Believe It's Not Butter' spray!

Oven Fries

RECIPE:


Quick and Easy Oven Fries This is a handy recipe anyone in the family can make. Experiment with different spices like cayenne pepper or curry powder to bring a new flavor to the table.

• Serving: 2
• Prep Time: 5 minutes
• Cook Time:
• 25 minutes
• Total Time: 30 minutes

INGREDIENTS:

• 2 white-fleshed potatoes, medium to large sized.
• Vegetable oil.
• Cooking spray.
• Salt to taste.
• Spices (see Cook's Note).

DIRECTIONS:
1. Preheat the oven to 400 degrees F. Scrub the potatoes well but don't peel fully, pat dry. Using a paring knife, remove any bruised areas. Cut the potatoes into ¼ inch thick slices crosswise. Cut again. Fries should be no bigger than your index finger.

2. Spray a cookie or baking sheet with the nonstick spray. (A sheet with sides helps keep the fries on the sheet.) Arrange the fries in one layer, leaving some space between them.

3. Bake for 15 minutes before removing them from the oven and turning them. Bake for another 10 minutes or until they turn golden brown. (If fries aren't browning, raise heat to 425 degrees F.) Sprinkle with salt or spices.


Cook's Notes: Some spices to try are pre-packaged curry powders, creole seasonings, or even Italian spice blends.


NUTRITIONAL INFORMATION:

Based on individual serving.

• Calories: 290
• Total Fat: 1 g
• Carbohydrates: 64 g
• Protein: 6 g

Navratra Food Singhare Ki Burfi

FOR THE FAITHFUL WHO UNDERTAKE THE RITUAL FASTS DURING NAVRATRAS, THERE ARE RESTRICTIONS ON THE FOODS THAT CAN BE PARTAKEN. BUT DON'T DESPAIR, THERE ARE SOME DISHES DELICIOUS ENOUGH TO SATISFY THE GODS AND YOUR TASTE BUDS THAT CAN BE PREPARED EASILY DURING NAVRATRAS

Singhare Ki Burfi

Ingredients:

• * 1/2 cup singhare ka atta.
• * 1/2 khoya .
• * 1/2 sugar .
• * 1/4 tsp green cardamom (chotti elaichi) powder .
• * 2 tbsp ghee (Clarified butter) .
• * 1/2 cup water .

Preparation:

1. Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
2. Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
3. Mix the atta and the cardamom powder and set aside to cool.
4. Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
5. Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well. Transfer onto the greased plate, level it and allow to cool.
6. When cool and set, cut into pieces, using a sharp greased knife.
7. Decorate with almond half.

Navratra Food Lazziz Aloo

Lazziz Aloo

Ingredients:

• 500 gms Potatoes, boiled, peeled and cut into big chunks.
• ½ cup plain non-fat yogurt(Dahi), stirred.
• ¼ tsp powdered black pepper (Kali Mirch powder).
• 1 tbsp Sendha namak (rock salt) or to taste.
• 1 tsp Sugar 2 tsp Dhania (coriander) powder.
• 2-3 Green chillies.
• 1 tsp Ginger, chopped (Optional).
• 2 tbsp Desi Ghee (clarified butter).
• 1 tsp jeera (cumin seeds).
• 3-4 cloves (Laung).
• 2 chotti elaichi (cardamom) seeds.
• 1" piece of Dalchini (Cinnamon).
• 1 sprig curry patta (curry leaves).
• 1 tbsp green coriander.

Preparation:

1. Grind together green chillies and ginger.
2. Powder together sugar, laung, daalchini, choti elaichi seeds.
   
3. Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt.
   
4. Heat ghee in a pan and add curry patta and jeera.
   
5. When jeera starts crackling and the potatoes mixture and saute for few minutes.
   Once it starts leaving oil, remove from the heat and mix well the powdered condiments.
   
6. Serve hot garnished with chopped coriander leaves.

NAVRATRA FOOD Saboodana Khichdi

Sabodana Khichdi .
Ingredients:

• 2cups sago (tapioca) (Sabodana)
• 1 potato
• 3-4 green chilies
• 1 teaspoon lemon juice.
• 1 small piece ginger (optional)
• 1/2 cup crushed peanut.
• 2-3 teaspoon sugar
• 1 tbspoon oil 2 teaspoon cumin seeds coriander leaves for garnishing

Preparation:

1. Soak sago in water.
2. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
3. Now add crushed peanuts, salt, sugar and lemon juice and mix.
4. Cut green chilies into small pieces and grate ginger.
5. Heat oil or ghee in a pan.
6. Add cumin seeds, potato pieces and chilies.
7. As soon as potatoes are tender, add sago and stir.
8. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.

Plain White Rice

Here is a simple method to cook plain white Rice , You can Combine them with any of your regular meals, Like Daal, Aloo Sabzi, Gravy dishes, Rajma , Kadi, Fish, Etc etc.
Psttt.. have u ever tried this kind of Rice With Sugar and Milk? try it believe me you will love it in Hot summer.



Chawal (Plain Rice. )

Ingredients :

• Basmati rice: 100 gms
• Salt: to taste
• Lemon juice: 5 ml
• Water: 150 ml

Method For chawal :

1. Wash rice.
2. Soak in water For 20 to 30 Minutes (please see the reference over the packet as it varies upon Rice quality).
3. Heat water in a handi. Add rice, salt and lemon juice.
4. Simmer the heat after a boil cook Rice under tight lid covered till it soaks all the water.
5. Turn softly and check by pinching its one grain between thumb and finger to see its done or not.
6. keep it Covered another 5 minutes after removing from heat.
7. When done the rice is cooked.
8. Serve hot with Rajma. Kadi pakoda Or any of your favorite Gravy Item.
   

Handy Hint :

• For Brown Rice You have to soak them minimum 1 or 2 hours before Cooking.
• For Boiled Rice triple the quantity of water masure to rice masure, soak washed rice in it , affter 30 mintes put on heat, Bring it to a boil Simmer the Haet cook another 7/8 Mintes , cheak one grain by pressing it, Its done Now drain the water , add salt and ghee (optional) Enjoy!!
  

Rajma Chawal

Kadi Chawal And Rajma Chawal , One Of My most Favorite Dish Till Now,
This dish I Still Remember one summer holiday when me and my Di, (elder Sister) Went to Our Grand Mother's house for vacations ,One after noon My grandmother cooked this Delicious dish (Rajma Rice) for dinner for 15 people of our house and went to market , You Wont Imagine that that whole food was gorged by 2 little girls (me and Di) , and after returning From Market What Nani (grand ma) did to us That's indescribable, Still I want to share the same recipe here, Hope your tiny totes will enjoy this dish same as we still .Because still disappears in a jiffy .



Rajma (Red Kidney Beans)

• Dried kidney beans: 250 gms, (soaked for minimum 8 hours.)
• Water: 1 litre,
• Red chilly powder: 1/3 tsp, (I Use degi Mirch )
• Turmeric powder: 1/3 tsp,
• Ghee: 2 Table sp.(ghee is best taste in kidney beans)
• Ajwain: 1/2 tbsp,
• Coriander powder: 2 tbsp.
• Cumin seeds: 1 T.sp.
• Fennel seeds: 1/2 tsp.
• Chopped ginger: 2 Table Sp.
• Garam masala: 1 tsp.
• Tomatoes (chopped): 4 Table sp.
• Fresh coriander (chopped): 1 Table Sp.
• Salt: to taste.

Method For Rajma :

1. Soak dried Rajma in water for at least eight hours.
2. Boil till beans are soft and tender but not broken. (aprox 1/2 hour on sim after 1st whistle of pressure cooker)
3. Mash Few Beans and mix them well with remaining Rajma.
4. Drain (save the cooked water) and keep aside.
5. Save the water it is cooked in aside.
6. Dry Roast On Hot Tawa & Grind the cumin seeds, fennel seeds and ajwain seeds to a powder.
7. Add Coriander Powder to this powdered spice mix.
8. Heat ghee in a pan and sauté ginger.
9. Add red chilly powder, turmeric powder, chopped tomatoes and ground powder .
   
10. Mix well. Now add the Rajma and the water it was boiled in.
11. Now add the salt and garam masala. Garnish with fresh coriander.
12. Serve with Hot Plain Rice.(recipe separately Included)
    

Handy Hints :

• These are Meant to be served with plain steam Good Rice.
• If The gravy seems thick add little more water.
• You can add Minced Onion and Garlic too while frying the Masala ,For that First Fry Onion Garlic then add rest of the spices and tomotes as given above .

KHATTA GUJRATI DHOKLA

KHATTA DHOKLA

A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time. Cooking Time : 40 min. Preparation Time : 30 min. Serves 6 to 8.
Ingredients

• 3 cups rice
• 1 cup urad dal
• 1/2 cup sour curd
• 2 tablespoons green chilli-ginger paste
• 3/4 teaspoon soda-bi-carb

Method :

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina).
2. Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
3. Add the sour curds and hot water and make into a thick paste.
4. Allow to ferment for at least 6 to 7 hours.
5. Add the soda bi-cab, oil, asafoetida, green chilly-ginger paste and salt and mix well.
6. Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside
7. Pour into the prepared dish and steam in the steamer/pressure cooker which is filled with water top a stand in water and place dish on stand cover with lid and steam (without weight) for 10 minutes.
   
8. Remove from steamer and stand, covered for 5 minutes.
9. Repeat with the rest of the batter.
10. Cut into pieces and serve with oil and green chutney.

Handy Hints :

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and Minced peas to the batter before steaming.

Yummy Khatta Rawa Dhokla

When i herd some one saying "Dhokla and other 'Gujarati pharsaans' sounds like Big bombs .."imagine America dropped 2 dhoklas on Japan" ; I just can't stop being annoyed and giggling both at same time.. the reason is- Dhokla is so yummy that I Would never imagine it sounds so "bombarding" but here it is!! Why I am in deep love with this stepal diet of Gujarat .
I Grew up Mostly with my daadi ( paternal grandma) and this used to be our every morning snack during Holidays she use to make these with extreme ease while making it perfect every time.
This is not so regular "Besan" [Gram/Chickpea Flour] dhokla but the Fluffy, Very Soft, and deliciously healthy Khatta Dhoklas cos they are made of "Rawa" [Semolina]. they are healthier

Try these and watch it get disappear in no time By kids.
This is one of the favorites in our all parties too so try it either its your Kitty or Potluck party and get hit instantly.

Enjoy!!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Serves 6

Ingredients

• 1 cup fine semolina [rawa]
• ¼ cup gram/chickpea flour [besan]
• 1 cup fresh yogurt thick
• 1 cup water
• 1 inch piece ginger, finely chopped
• 2 green chillies, finely chopped
• 7-8 curry leaves, finely chopped
• 1/2 tsp turmeric powder
• 3 tbsp sugar
• 1 tsp salt
• juice of half a lemon
• 1 tbsp eno [fruit salts]

• For The Tempering
• 1 tsp mustard seeds
• 1/4 cup freshly chopped coriander leaves
• 2 tbsp oil for tempering

To Make The Dhoklas

1. Heat water In the steamer /cooker & bring to a boil on high heat.
2. Meanwhile , Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside.
3. Mix Together semolina, chickpea flour, ginger, green chillies, curry leaves, turmeric powder,salt, sugar, lemon juice and yogurt in a large bowl.
4. Whisk well .
5. Slowly add warm water and keep whisking for 3-4 minutes until mixture is light and fluffy.
6. Add more water if required to achieve a smooth, slightly thick pouring consistency.
7. Stand for 3-4 minutes. Add Eno ( fruit salt) and whisk well till mixture rises and doubles in volume.
8. Pour into the prepared dish and steam in the steamer/pressure cooker which is filled with water top a stand in water and place dish on stand cover with lid and steam (without weight) for 20 minutes. Remove from steamer and stand, covered for 5 minutes.

To Temper The Dhoklas

• Heat oil in a small frying pan. When it is hot, add the mustard seeds till they crackle.
• Pour oil and mustard seeds over the dhoklas.
• Cut dhoklas into neat squares and serve hot sprinkled with fresh coriander leaves.

Handy Hints :

• You can also Place the pan with the dhokla mixture in a steamer which has been filled with water.
• Cover the mouth of the steamer with a lid wrapped in a tea towel. Place a heavy weight on top of the cover.
• You may also sprinkle Roasted sesame seeds and freshly grated coconut on the prepared dhoklas for added flavor.
• Adding a very small pinch of asafetida (hing powder) can be a variation of taste, but that's yummy too, common go on and try.
  

AMERICAN SEV PURI

AMERICAN SEV PURI
Ingredients :

• American sweetcorn, boiled 1 cup
• Sev ½ cup
• Canapés 24
• Oil 1 tablespoon + to deep fry
• Onion, chopped 1 medium(optional)
• Fresh red chillies, chopped 2
• Sweet chilli sauce ¼ cup
• Chaat masala ½ teaspoon
• Fresh mint leaves, chopped 1 tablespoon
• Fresh coriander leaves, chopped 2 tablespoons
• Lemon juice 1 tablespoon
• Fresh parsley, chopped 2 tablespoons

Method:-

1. Heat oil in a pan. Add onions and sauté.
2. Add American corn and sauté.
3. Add fresh red chillies, sweet chilli sauce and toss.
4. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry.
5. Heat sufficient oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well. Set aside to cool.
6. Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle sev. Garnish with parsley and serve immediately.

(suggested Garnishing:Sprinkle Some grated Cheese threads just before serving on hot canapés)

NUTRITIONAL INFORMATION:3 canapés PER Servings

FAT=22.5 PER SERVING

FIBERS=35M.G. P.SERVING

MINRALS=SODIUM .09M.G

TOTAL KAL PER SERVING = 120 CAL.GRM

Baked Pasta with combination Cheese

Baked Pasta with combination Cheese


Description : A Balanced Pasta recipe for Kids & Cheese lovers , very high in protein you can add fresh blanched & Shredded french beans and carrots too
Serving: 6
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

INGREDIENTS:

• 1 lb ditalini, uncooked (or any other 100 grm. pack of your favorite shape pasta).
• 1 cup skim milk 3/4 cup part skim ricotta cheese.
• 1/2 cup reduced fat Cheddar cheese grated.
• 1/4 cup parsley , chopped.
• 1/3 cup Parmesan cheese, grated, plus 2 tbsp Parmesan cheese, grated.
• 1/4 cup fine dry bread crumbs.
• 
  
• 
• (different shapes of whole grain/wheat pasta)

DIRECTIONS:

1. Prepare pasta according to package directions, reducing cooking time by one-third; drain.
2. While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth.(ricotta cheese) (how to make home made ricotta..??

3. Transfer ricotta mixture to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

4. Stir the pasta into the cheese mixture until well blended.

5. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.
(Chopped Flat Parsley)

6. Bake at 375 degrees F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.

(Bread Crumbs ...also c how to make easy homemade bread crumbs
SUBSTITUTION TIP: Use any medium pasta shape! NUTRITIONAL INFORMATION:
Based on individual serving. Calories: 330 Total Fat: 10 g Carbohydrates: 41 g Protein: 17 g