Tofu Tikka Masala

 

INGREDIENTS:

Tofu- 200 gms

Red bell pepper - 100 gms

Yellow bell pepper - 100 gms

Onions - 100 gms

Turmeric powder - 1/2 teaspoon

Red Chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Ginger Garlic paste - 1/2 teaspoon

Greek Yogurt - 100 gm

Lemon juice - 1/2 teeaspoon

Kasuri methi -1 teaspoon

Salt - as required

Oil - 1 tablespoon

METHOD

1. In a bowl, add Tofu pieces, bell peppers, onions. Make sure u cut them into big pieces , so that they can be inserted in to the skewer.

2. Add all the spices, ginger garlic paste, greek yogurt, lemon juice, kasuri methi and salt. Allow them to marinate for 20 minutes.

3. Now in a skewer insert the pieces. Brush some oil on the veggies and tofu. Preheat the oven at 180 degree celsius for 10 minutes.

4. Place the tofu in the tray and bake for 15 to 20 minutes. The tofu and veggies should be cooked well and the veggies should turn dark and roasted well. Halfway, turn the  veggies to other side and make sure both sides are cooked well.

Vanilla Cake (Eggless)

 

INGREDIENTS:

All Purpose Flour - 1 cup

Sugar - 1/2 cup (Powdered)

Baking Powder - 1 teaspoon

Baking Soda - 1/2 teaspoon

Salt- a pinch

Whole milk - 1/2 cup

Sunflower oil - 1/4 cup

Vanilla Essence - 1.25 teaspoon

Lemon Juice - 1 teaspoon

METHOD:

1. Preheat the baking oven at 180 celsius for 10 minutes.

2. In a bowl, mix all purpose flour, powdered sugar, baking powder, baking soda and salt . Mix them all without any lumps.

3. In a mixer, add milk, oil, vanilla essence and mix them well for 4 to 5 seconds. Mixer helps in mixing the ingredients without any lumps.

4. Now add the wet ingredients from mixer to the dry ingredients. Do not over mix. Just mix gently. Mixing too much will give a dense cake. Now add a teaspoon of lemon juice  and mix gently. 

5. Brush a 6 inch round cake pan with with oil and place baking paper. Pour the cake mixture into the pan and tap getnly to avoid any bubbles.

6. Bake at 180 degree cesius for 25 to 30 minutes. Every 10 minutes once, check with tooth pick to see how much is done. The outer layer of the cake should turn slightly gold in colour and you will get a nice aroma, once the cake is done completely . Also, the tooth pick should comeout clean without any wet batter on it.

7. Allow it cool down for 10 minutes . Then slice them to pieces. Store it in refrigerator and consume within 2 to 3 days.

High Protein Sugarless Chocolate Cupcake

 

Preparation Time : 15 minutes

Cooking Time : 12 miutes

Serves : 6 no.s

INGREDIENTS:

1/2 cup whole wheat flour

1 scoop chocolate whey protein

2 tbsp unsweetened cocoa powder

1/4 cup plain Greek yogurt (adds protein + softness)

1/4 cup lukewarm milk (adjust as needed)

3 tbsp Monk fruit sweetener

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp vanilla extract

1 tbsp oil (optional, for moisture)

Pinch of salt

METHOD:

1. Preheat oven to 180°C (350°F) for 10 minutes

2. Line or grease cupcake molds.

3. Mix dry ingredients in one bowl.

4. Mix wet ingredients in another bowl.

5. Combine both gently (don’t overmix).

6. Pour into molds (fill 3/4 full).

7. Bake for 12 to 13minutes at 180 degrees celsius.

8. Check with toothpick → should come out clean.

Note : Batter should be thick but pourable . Like idly batter consistency .If batter very thick, add some more milk. If batter very runny, add some more flour.