Thursday, August 11, 2011

Beet-wholewheat muffins!!

Ramadan Kareem!
As many of us know, Muslims around the globe started celebrating Ramadan on August 1 2011.One of my favorite months of the Holy Calender.My super-delayed post says it all. I have been enjoying it.
Ramadan is a special month of the year for Muslims throughout the world. It has been set aside for acts of worship and fasting. It is a time for inner reflection, devotion to God, and self-control.
 Muslims think of it as a kind of tune-up for their spiritual lives. Ramadan is a very spiritual month that forces one to truly evaluate and purify all aspects of their life. The Morning Prayer or dawn marks the start of the fasting state which is to be broken at sunset with dates (iftar).The meal at the dawn is called Suhoor and the meal at sunset is called futoor or iftar.
 Traditionally, food consumed for suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and meats.Since Ramadan is a special time, Muslims in many parts of the world prepare certain favorite delicacies during this month.
Food plays a big part in the celebration of Ramadan. However, it should not be mistaken as the month of feasting.So, this year I have decided to make it healthy, spiritual & productive Ramadan. I am going to stick to healthy cusine, churn out energetic food from my kitchen. My resolution for this Ramadan is to come up with delicacies that are light, nutritious and of course incredibly tasty at the same time, an ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. The recipe I share today is of Beetroot muffins.They are uber-healthy as they are whole wheat and are packed with the goodness of beetroot.Its deep, blood red color is  gorgeous and the cream cheese frosting is so addictive.
It is such a scrumptious dessert you actually forget you're eating your vegetables.
  • 1 cup whole wheat flour
  • 1 cup shredded beetroot 
  • 2/3 cup sugar.(I used stevia )
  • 3 tbs unsweetened cocoa powder 
  • 1 tsp baking powder
  • pinch of salt
  • 1/4-1/2 cup milk
  • 1/4 cup butter 
  • 1/2 tsp pure vanilla extract
  • 1 eggs
  1. Preheat oven to 175 degrees Centigrade and  line your muffin tray with paper liners.(as usual i was out of liners,so,i lined with foil.)
  2. In a mixer, combine  butter, sugar ,egg and vanilla. Mix in shredded beet. In a separate bowl, sift together your flours, salt, cinnamon, cocoa powder and baking powder.
  3. Slowly add this dry mixture into your wet mixture.add milk gradually,keep a check on he consistency.Do not make it a very runny batter. Beat until combined.
  4. Pour the cake batter into your muffin liner .Your liner should be at least 2/3 full. Bake in the oven for 20-23 minutes or until a skewer comes out clean. 
  5. Cool on a wire rack.
  6. Frost it with cream cheese frosting.Eat these red yummy monsters and moan!
 May you all experience a very fruitful and spiritually rewarding month!


    Tuesday, August 2, 2011

    Sesame & Oatmeal crackers!..100% healthy!!

    Last night I realized that it had been quite a while since I watched a movie considering how much of a movie buff I am, it certainly was not a very pleasant news. Further,  to make matters worse I am on a sort of holiday ,visiting my parents, that means I should have doubled my proportion for the month.Before the guilt of missing my reel life would kill me.I instantly planned my matinee movie time, set my alarm & hit the sack, hoping for an early morning.
    Therefore, today I woke up to an early ray of sunshine .As fresh as a daisy surprisingly just the way I had planned. I even indulged in the luxury of a decent breakfast (of course fixed by me!!). :)

    Conversely, when all settled down to kick start my movie hour I noticed I am out of popcorns, what could be more awful than this? How on earth would I be able to enjoy my movie without munching pop corns as a matter of fact extra cheese was also planned.
    How my dream of popcorns just popped away since now it was all in vain situation.So all I could think about at this moment was a replacement therapy. The word cracker in all its glory popped in my head. Great I thought its easy, not at all time consuming and also supper healthy as well. So here is the journey of  Sesame & oat meal crackers created in my kitchen. Enjoy it without fearing unhealthy carbs or feeling guilty!


    • 1 cup whole wheat flour
    • 1 cup oats meal
    • 11/2-2 thsp sesame seeds
    • salt
    • 3-4 thsp olive oil
    • 1/2 cup-1 cup water (for making a dough hence varies) 
    • 1/8 tsp baking soda.

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, stir together the whole wheat flour, oats meal.baking soda and salt. Pour in the vegetable oil and water; mix until just blended.
    3. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. you can also do it in between two baking sheet or foil (i rolled them out placing the dough between to sheets of aluminum foil
    4. Place dough on an greased baking sheet, and mark squares or bars out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt (i did not sprinkle salt as i do not like them salty)
    5. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers. 
    •  You can make these crackers just about any shape you like. You can cut them into wide strips, thin ribbons, precise squares - or simply bake them off in big sheets. They go nicely with the cream cheese dip. I suspect they'd also be great crumbled over Caesar salad and can replace croutons in soups, or dive deep into  hummus.