Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Fruit and Nut Cookies

These cookies are healthy and yummy. Loads of nuts, dry fruits are added to it and moreover, it is made with whole wheat flour. Flax seed added to this recipe makes it even more nutritious and healthy. A perfect snack box goody for your kids.

It has a rustic look, with crispy texture. It remains fresh for days, if kept in an airtight container and moreover, if anything is left :) Try it out and let me know.

My kids are a big fan of these cookies that by now, I have made them two times and each time, it lasted only for a day. I could hear my kitchen cupboard open and close when I was not around....when asked, they would say... "Amma, only one" :) Kids are kids... Didn't stop them for the first time.... "sshhh....don't tell them that it is healthy" ;)

Recipe Source : Full scoops

Ingredients

3/4 cup Whole Wheat flour
1/2 cup Oats
1/4 cup Flax seed powder
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Oil
1/3 cup Sugar (add upto 2/3 cup as per your taste)
1 Egg
1 tsp Vanilla extract
1 cup Dry fruits and Nuts (chopped)
1/2 cup Choco chips (optional)

 
Method

• Dry roast oats and keep this aside.
• In a bowl, mix whole wheat flour, flax seed powder, oats, baking soda, salt, choco chips and chopped nuts and dry fruits.
• In another bowl, beat sugar, oil, egg and vanilla extract till everything is nicely incorporated and sugar is completely dissolved.
• Add the dry ingredients into the bowl and mix well using a wooden spoon.
• Preheat the oven at 180 degree Celsius.
• Take small quantities of the dough and make balls of it. Flatten a bit and place them on a baking tray lined with butter paper.
• Place the baking tray in the preheated oven for 15 - 20 minutes till they are done.
• Once done, take out from the oven and let it cool on the tray for about 10 minutes.
• Later, transfer them onto an airtight container for later servings and Enjoy!!!

Note:

1. I added 1/3 cup of sugar and was satisfied with the sweetness as the raisins added in it gave that extra sweetness. If u have a sweet tooth, add bit more of sugar.
2. I added only about 1 tbsp. of choco chips. I felt, you can totally omit it if you don't have them in hand or don't like them in these cookies.
3. Don't powder the roasted oats. It totally gives a different texture when they are added just like that.
4. I added dry fruits like black raisins, green raisins and nuts like almond, cashew nuts. You can add any dry fruits and nuts you have at your home like cherries, dates, prunes, walnuts etc. Feel free to make these cookies more healthier.

 



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Whole Wheat Oats Cookies (Egg less)

This is a super easy and healthy cookies which you won't regret enjoying more than one. A perfect snack box item for the kids and yummy to munch-on with tea, coffee or a glass of milk.

It is really a wholesome cookie and you will feel full, after eating just two of them. I have made these twice now. The first batch vanished within 1 day. So had to make it again... on kids demand ;) I did not think twice, as it is a healthy snack for them.

Try it out and tell me how you liked them..

Ingredients

1 cup Oats
1 cup Whole wheat flour
1 cup Sugar (powdered)
1/2 cup Butter
2 tbsp. Milk
1 tsp Cinnamon powder
1 tsp Baking powder
1 tsp Vanilla essence


Method

• In a bowl, put butter, milk, sugar and vanilla essence. Mix well using  a wooden spoon or an electric beater till it becomes smooth and creamy.
• In another bowl, add oats, whole wheat flour, cinnamon powder and baking powder. Mix well using a wooden spoon till everything is nicely combined.
• Put the dry ingredients into the butter mixture and knead well using your hands till it becomes a nice and soft dough.
• Pre heat the microwave oven in convection mode at 175 degree Celsius.
• Place a butter paper on a baking tray. Take a lemon sized dough and roll between your palms. Press gently and place it on the baking tray. Do the same procedure to the rest of the dough.
• Place the baking tray in the pre heated oven for about 25 - 30 minutes for crispy cookies and for about 15 - 20 minutes if you would like a chewy cookies. ( I would prefer the crispy ones as it tastes simply great).
• Once done, take off from the oven and transfer them on a wire rack and let them cool completely.
• Enjoy!!!
• Put them in an airtight container for later use. It remains crispy for more than 2 weeks....if any left ;)

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Coconut Whole Wheat Jaggery Cake (Egg less)

This is a healthy and tasty cake with the flavor of coconut added in it. Its healthy because I have added whole wheat flour and jaggery in it. This cake tastes different with the taste of jaggery. I would not be able to describe the exact taste of this cake in words. Would suggest you to try it out and enjoy this amazing and distinct taste of this cake.

I baked this cake to celebrate my second blog anniversary and it was a great success. My family enjoyed the cake as always :)

Ingredients

1 and 1/2 cup Whole Wheat flour
1 tsp Baking powder
3/4 tsp Baking Soda
1 pinch Salt
1/2 cup Coconut Powder or Toasted Coconut
1 and 1/4 cup Jaggery (grated)
1 cup Coconut Milk
1/3 cup Vegetable Oil or Canola Oil
1 tsp Vanilla essence
1 tsp White Vinegar


Method

• Grease the cake tin with little oil and spread a butter paper in it. Keep this aside. 
• In a bowl, add whole wheat flour, baking powder, baking soda, salt, coconut powder and jaggery. Mix well till everything is combined properly.
• In another bowl, mix coconut milk, vegetable oil, vanilla essence and white vinegar. Mix well using a wooden spoon or an electric beater.
• Now add the wet ingredients into the dry ingredients and mix gently using a wooden spoon or a silicon spatula, so that everything is nicely incorporated. Do not over mix.
• Pre heat the microwave oven in convection mode at 180 degree Celsius.
• Pour the cake batter into the prepared cake tin and place it in the pre heated oven for 25 - 30 minutes or till the cake is nicely cooked. Insert a toothpick to check whether the cake is done or not.
• Once done, take off from the oven and keep aside to cool completely.
• Once cooled, take off from the cake tin, sprinkle some toasted coconut or coconut powder on top, serve and enjoy!!!

Notes

1. Toast the coconut by spreading it on a pan and dry toasting it, till the coconut turns golden colour.
2. If  you need the cake to be less sweet use only 1 cup of jaggery. If you don't have jaggery, you can replace it with brown sugar.
3. If making cupcakes with the batter, adjust the time to 15 - 18 minutes

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Eaidamy ( A traditional Snack)

You might be wondering, what a name? How to pronounce it? Even I was amazed on hearing this name 'Eaidamy' - pronounce as 'Aidamy'. But you must taste this snack, its really tasty and crispy...I am sure, you won't be able to stop by eating just one...

Recently, when I had put up a stall for my Homemade Chocolates in Hyderabad, I met an aunty 'Meena'. She is really a jovial person and within no time, she became friends with all.

The next day, she brought us all, a snack called 'Eaidamy' which she told was her family traditional snack. Though I have not heard about this snack and never tasted like this one before, I liked it a lot...very tasty and crispy.... Being a foodie and a food blogger, I wanted to know the recipe ;) Directly asked her the recipe and she was good enough to explain me the method how to prepare it.

Yesterday, thought to give it a try and it came out good. Though I liked aunty's Eaidamy a lot, mine was not that bad.. :) I was going on frying and within no time, the whole lot was finished... It was a good Diwali snack for all of us. I thank aunty Meena for introducing me to this tasty, crispy snack..

Aunty's Eaidamy was in circle shape. Whenever I rolled the dough thin, mine became very big circle, so I had to cut them for easy frying...If you can roll small thin discs, fine, go ahead and fry them just like that...

Try it out friends, you will love it for sure...

Ingredients

2 cup Besan
1 tsp Ginger Garlic paste
1/2 tsp Jeera/Cumin seeds
3 - 4 Green Chilli (grind into fine paste)
1 tsp Til/Sesame seeds
1 tsp Kashmiri Red chilli powder
Few Curry leaves (finely chopped)
1/4 tsp Turmeric powder
Salt to taste
3 cup Whole Wheat Flour
Water as required
Oil for deep frying


Method

• In a bowl, add besan, ginger garlic paste, cumin seeds, green chilli paste, sesame seeds, Kashmiri red chilli powder, curry leaves, turmeric powder and salt. Mix and add water little by little. Knead it into a stiff dough. This is the stuffing. Cover and keep aside.
• In another bowl, add whole wheat flour, salt and water. Knead it into a dough just like a chapathi dough.
• Take a small portion of the wheat flour dough and stuff it with a small portion of the besan dough.
• Seal all the sides and roll it into a very thin disc. (just like we roll for making parathas, but this one should be very thin). Keep this aside.
• Do the same procedure with the rest of the dough.
• Heat oil in kadai. When the oil is hot, drop each of the thin discs - one at a time - and fry till golden colour on both sides.
• Transfer them on to a tissue paper.
• Serve it with a cup of coffee or tea.

Note:

1. These can be stored in an airtight container and will remain fresh for several days.
2. The more thin you roll the dough, the more crispy it will be.
3. The besan dough should be stiff, while the wheat dough should be just like a normal chapathi dough.
4. Add chilli as per your taste.
5. With the same dough, you can make pooris too. For making pooris, roll the dough just like you roll for pooris.. ie. no need to roll it thin.

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Ragi Dosa

This is another version of Ragi dosa. You can check out for an Instant Ragi dosa recipe here. 

Dosas are all time favourite in our family. So i try out different combinations to make different Dosa varieties. This is one such dosa, which all of them enjoy.. Though it tastes good, I am happy that it is healthy too.. This dosa is very easy to make...try out and Enjoy!!!

Ingredients

1 cup Ragi flour
1 cup Semolina/Rava
1/2 cup Whole Wheat flour
1/2 cup Rice flour
1 cup Buttermilk
Salt to taste
Water as required
2 Green chilli (finely chopped)
2 tbsp Coriander leaves (finely chopped)
10 Curry leaves (finely chopped)
Oil as required


Method

• In a bowl, put ragi flour, semolina, whole wheat flour, rice flour, salt, green chilli, coriander leaves, curry leaves and buttermilk. Mix well.
• Add water as required to make a batter. It should not be too thin or not too thick. Make sure that there should not be any lumps in the batter.
• Heat a non stick tawa and spread little oil on it. Take a ladle full of batter and spread it nicely on the hot tawa.
• Put little oil on the sides of the ragi dosa. When one side is golden brown colour, flip over and let the other side cook.
• When both sides are nicely cooked and golden brown colour, transfer it on to a serving plate. Do the same procedure with the rest of the batter.
• Serve them hot with any chutney of your choice.

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Banana Chocolate Cake (Egg less and Butter less)

This cake is an absolute chocolate indulgence, when you are in a mood of having one. An easy to mix up and bake cake that you will fell in love with it. 

More over, this cake is egg less, butter less and I have used whole wheat flour too. What else do you want in a cake when you say it is healthy.... My kids loves chocolate a lot....i know many of us like it too....This is the perfect cake to indulge...

This cake is very soft, moist, dense and chocolaty. I would suggest to replace the whole wheat flour with all purpose flour, if you are going to frost the cake. Try it out friends....and enjoy!!!

Recipe source: Madhurams eggless cooking

Ingredients

2 cups Whole Wheat Flour
1 and 1/3 cup Sugar (granulated)
2/3 cup Cocoa Powder
1 and 1/2 tsp Baking Soda
1/4 cup Oil (Vegetable Oil, Olive Oil or Canola Oil)
1 and 1/2 cup Hot Water
1 tsp Vanilla essence
1 cup Banana (mashed)


Method

• In a bowl, add whole wheat flour, sugar, cocoa powder and baking soda.
• Mix well till everything is combined properly.
• Pre heat the microwave oven in convection mode at 180 degree Celsius. 
• Line a baking tin with butter paper, grease it and keep aside.
• Now add the oil, hot water, vanilla essence and the mashed banana.
• Mix well till everything is nicely combined.
• Pour this batter into the lined baking tin, tap it and place it in the pre heated oven at 180 degree Celsius for 30 - 40 minutes.
• After 30 minutes, insert a toothpick to check whether the cake is completely cooked or not.
• Once done, transfer the baking tin on a wire rack and let it cool.
• Once cooled, cut into slices and enjoy !!!

Check the notes given below, before you start baking.......

Note:

1. Every microwave oven has different temperature settings. So keep an eye on the cake while its baking.
2. Instead of whole wheat flour, you can use all purpose flour/Maida. Definitely the texture will be very nice if baked with maida. For a healthier version, i used whole wheat flour.
3. The quantity of sugar mentioned in the recipe was correct as per my taste. If you need it more sweet, add little more of sugar. If you are planing to frost this cake, i would suggest to stick on to the quantity of sugar mentioned in the recipe.
4. If you want the cake to be less chocolaty, reduce the cocoa powder a little.
5. The cake did not have much of banana taste, even though i had added it in this recipe. It was more of chocolaty flavour with a mild banana flavour. 
6. The mashed banana acts as the egg replacer.
7. The cake batter will be little bit watery, but not to worry. Add hot water, little by little till it reaches the correct consistency.

 

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Savoury Vegetable Oats Muffins

This is a simple and healthy breakfast muffins, perfect for kids who are fussy in eating vegetables. 

Some time back when i saw these muffin recipe in 'Healthy Mange More' (cookery show),  I was amazed and wanted to try it out.... these muffins are not sweet....yes it is savoury..

Thought to give it a try as my husband likes savoury food more than the sweet ones, moreover they are healthy too. A perfect breakfast, snack or lunch box item for kids. I served it with tomato chutney. Its your choice, you can serve them just like that or accompany with a chutney.

Try it out and let me know how it tastes....

Ingredients

3/4 cup Whole Wheat Flour
3/4 cup Oats
1 tbsp Olive Oil
1 cup Vegetables (chopped, boiled, any vegetables of your choice)
1 tsp Red chilli powder
3 tbsp Curd
1/2 cup Tomato puree
1 tsp Fennel seeds
1 tsp dried mixed herbs
1 tsp Baking powder
1/2 tsp Baking soda
Salt to taste
1 tsp Black pepper powder
1/2 cup Water


Method

• In a bowl, add whole wheat flour, oats, red chilli powder, fennel seeds, dried mixed herbs, baking powder, baking soda, salt and black pepper powder. Mix well.
• Pre heat the microwave oven in convection mode at 180 degree Celsius.
• Add olive oil, boiled vegetables, curd, tomato puree and water into the bowl. Mix well till everything combined properly.
• Pour the batter into the muffin molds and place them in the pre heated oven at 180 degree Celsius for 10 - 20 minutes.
• After 10 minutes insert a tooth pick in the center of the muffin to check whether they are cooked or not. If not cooked, bake it again till done.
• Once done, serve it hot.

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Spicy Wheat Dosa | Spicy Godambu Dosa

Usually, i make wheat dosa in a simple method with 100% wheat wheat flour. My younger daughter loves this dosa a lot. It is very soft and can be gulped with one bite. May be that's the reason, she likes it a lot. I make this very often. She calls it 'Gombu Dosa' :) I love the way she tells this word.

This is a different variety of wheat dosa recipe..Its very easy to make and i loved the holes that comes on its own while pouring the batter. We can't spread it using the laddle, it just spreads on its own. This dosa becomes crispy if you add more oil while the dosa is cooking. Even this variety dosa was liked by my daughters. We had it with Capsicum Chutney and it tasted awesome.


Recipe Source: Padhuskitchen

Ingredients

1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required



1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida


Method

• In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
• Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
• Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
• Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
• When one side is done, flip and let the other side cook. 
• When both sides turns golden brown colour, take off from the tawa.
• Serve it hot with any chutney of your choice.

 

Some of the chutney options are Capsicum Chutney | Bell Pepper Chutney | Shimla Mirch ki Chutney, Pottukadalai Chutney, Tomato Chutney, Turai Chutney

 

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Instant Ragi Dosa

Previously, i used to make ragi kurukku/porridge for my younger daughter. To tell you the truth, that's the only dish i used to prepare using ragi. Later on, i saw many ragi dishes prepared by many of my fellow bloggers and also in Internet. From then on, i was planning to make something using ragi.

Recently, when i went for shopping, my eyes fell up on a pack of ragi flour. At that instance, my mind was blank as to what will i prepare with this flour, even though i had came across many dishes using it. Still, i bought one pack thinking that i will make something or the other :)

Reaching home, i started searching Internet to find some recipes using ragi flour. I don't know why....even my computer was against me at that time.....was not showing me a good and simple dish using it. :( By searching here and there, some how i collected information as to how to make a simple dish and that's how came up with this instant Ragi dosa. It is a combination of many recipes which i came across in the net.

Tried it out and to my amazement, it came out perfect and yummy. A very healthy breakfast recipe good for kids and even adults. It is an instant recipe, so no fermentation or soaking is required. Go on and try it out....


Ingredients

1/2 cup Ragi flour
1/2 cup Oats
1/2 cup Whole wheat flour
1/2 tsp Baking powder
1/2 tsp Baking soda
Salt to taste
2 - 3 cups Buttermilk
2 tbsp Oil
1/4 tsp Red chilli powder (optional)



Method

• In a deep bowl, add ragi flour, oats and whole wheat flour. Mix well.
• Add buttermilk and mix well. Keep this aside for 1/2 an hour.
• Later, add baking powder, baking soda, red chilli powder, salt and oil.
• Mix well. Add more buttermilk if the batter is thick. It should be in the consistency of a dosa batter.
• Spread little oil in a dosa pan. Pour a ladle of ragi dosa batter and spread it just like you make a normal dosa.
• When one side turns golden brown colour, flip and let the other side cook.
• When both sides are nicely cooked, take off from the pan.
• Serve it hot with coconut chutney or onion chutney.

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Doodhi Muthia | Lauki Muthia | Bottle gourd Muthia

This is a Gujarati dish, served either as a breakfast or as a snack. This dish is very healthy and tasty too. They are steamed dumplings with vegetables in it.

I have made some slight changes and so this is not the traditional ones. The muthias which i have made here is with bottle gourd. If you wish, you can add carrot, radish, onions and coriander leaves to it. Muthias can be made with fenugreek leaves also. Normally, gram flour is added in the recipe. But instead of gram flour, i added a bit of oats.

This is definitely a low fat snack, so you can have it at any time. Try this version of muthias and i am sure you will love this one too.


Ingredients

1 and 1/2 cup Bottle gourd
1/4 cup Whole wheat flour
2 - 3 tbsp Oats
1 - 2 tbsp Yogurt/Curd
1/2 tsp Cumin seed
1/4 tsp Turmeric powder
1 pinch Asafoetida
Salt to taste
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
10 Curry leaves
2 - 3 Red chilli


Method

• Grate bottle gourd using a grater and squeeze out the water from it. Don't discard the water. Keep it aside.
• Put the grated bottle gourd in a bowl. Add whole wheat flour, oats, turmeric powder, yogurt, 1 tsp oil, cumin seed and salt. Mix well and make a soft sticky dough. Add the squeezed out water from the bottle gourd if needed.
• Divide the dough into small portions and roll them into cylindrical shape.
• Place them on a steamer and steam them for about 15 - 20 minutes, till they are nicely cooked. Insert a toothpick to check whether it is cooked or not.
• Once done, transfer them on a plate and keep aside to cool.
• Cut them into small roundels.
• Heat the remaining oil in a non stick pan. Add mustard seeds. When they splutter add sesame seeds, red chilli, asafoetida and curry leaves.
• Add the cut muthias into the pan and mix well. Let it simmer for some time till the muthias slightly change its colour.
• Serve it hot.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Spicy Biscuits

Lot of nostalgic memories (about yummy dishes) coming up recently!! All the flavours and dishes which i used to enjoy in my childhood is bubbling up in my mind and i can still feel the taste of them...

When i was young, my father used to buy a type of spicy biscuit which he bought from bakeries. I always wanted to try out a similar type of biscuit, but always failed to find a good recipe.

Recently, when i came across this recipe, thought to give it a try. It did not taste like the one which i used to enjoy, but of course these biscuits tasted really good. Spicy and crunchy.. and egg less too...

I made them using whole wheat flour and added little maida. Moreover, made them in small sizes, so that kids could enjoy them.

This recipe is super easy... Try it out friends, you will like them....


Ingredients

1 cup Whole wheat flour
1/2 cup Maida/All purpose flour
1/2 cup Butter
1/4 tsp Red chilli powder
1/4 tsp Black pepper powder
1/4 tsp Cumin powder (roasted and powdered)
1/4 tsp Ajwain/Carom seeds
3 Green chilli (finely chopped)
1 tbsp Curry leaves (finely chopped)
1 tbsp Coriander leaves (finely chopped)
1 tsp Rava/Semolina
1 tsp Baking powder
2 tsp Curd3/4 tsp Salt
1 tsp Sugar


Method

• In a bowl, mix whole wheat flour, maida, red chilli powder, black pepper powder, cumin powder, ajwain, green chilli, curry leaves, coriander leaves, rava, baking powder, salt and sugar.
• Now add butter and mix well. It will form a crumble dough.
• Add curd and kneed well to form a stiff dough.
• Preheat oven in convection mode at 175 degree Celsius.
• Take small portion of the dough and roll it just like a roti of about 5mm thickness.
• Cut it using a cookie cutter (any shape) or with a bottle cap.
• Place them on a baking tray lined with a butter paper.
• Place the baking tray in the preheated oven for 20 minutes at 175 degree Celsius and again for 10 minutes at 110 degree Celsius.
• Take off from oven and let it cool down completely.
• Serve it with tea or coffee.

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