Oven Baked Zucchini Fries | Healthy Snack | Crispy Zucchini Fries

These Zucchini Fries are easy to make, tastes great and they are so much healthier when baked in the oven. They are delicious and just melt in your mouth. They can be served as an appetizer, as a side dish, as an evening snack. 

Crispy Zucchini Fries

Zucchini can be cooked in so many ways and used for many things. Some people enjoy them grilled, sauteed, baked, the options are endless. I love to use zucchini in baking, in curries, or even making sweet dishes as well.

Click here for Zucchini Recipe – Zucchini Kheer, Chana Dal with Zucchini & Carrot , Tea Time Healthy Snack With Zucchini and Carrot, Zucchini Chocolate Cake 

Oven Baked Fries

Zucchini is also used as filling veggies in stir-fry, soups, as a side dish, in replacement of fries, mostly as a low carb option veggie to make meals more filling. There are endless ways you can incorporate Zucchini into your diet. 

Healthy Snack

With a few ingredients, you will get crispy, healthy, and delicious fries. For this recipe, I used chickpea and oats flour breading ingredients to pack in extra nutrients and protein. Then coated zucchini fries with corn flakes crumbs which makes fries crispy and tasty.

Cornflakes Crumbs used for coating

Gram flour or Chickpea flour is popularly used in Indian, Pakistani, Bangladeshi and other cuisines. It is a great gluten-free substitute for wheat or all-purpose flour in many recipes, and can also be used to thicken sauces or curries. Oats flour is one of my favorite and one of the easiest to use ingredients. I never missed any chance to add oats in my cooking. It helps thicken gravies, work as healthy substitutes for refined flours and grains.

Chickpea | Oats Flour

Oven Baked Zucchini Fries | Healthy Snack

One of the fabulous veggies of summer is Zucchini and fries made with fresh zucchini is an ultimate, healthy snack to enjoy. It’s a fabulous way to use up all that extra zucchini and added nutrition is just a bonus.

Served with Greek yogurt

Ingredients :

1 medium size Zucchinis cut into fries

For Chickpea Batter:
Gram flour or besan or Chickpea – 1/2 cup
Oat flour – 1/4 cup
Water – 1/2 cup
Roasted cumin powder – 1/2 tsp
Turmeric – 1/4 tsp
Red chili powder – 1/2 tsp
Himalayan pink salt to taste

For Cornflakes Crumbs :
Cornflakes – 2 cups
Garlic powder – 1/2 tsp
Red chilli flakes – 1/2 tsp
Black pepper powder – 1/2 tsp
Himalayan pink salt to taste

Vegetable Fries

Method :

  1. Cut zucchini into fries and pat dry with a kitchen towel.
  2. For Chickpea Batter – Mix all ingredients mentioned under the chickpea batter and make a smooth batter. Keep it aside for 10 minutes.
  3. For Corn Flakes Crumbs – Grind corn flakes with all garlic powder, red chili flakes, black pepper powder, Himalayan pink salt to taste in a hand grinder mixer jar. Take out on a plate and keep it aside.
  4. Set up your “workstation“: Chickpea Batter, Cornflakes Crumbs, Zucchinis fries, the Baking tray with butter paper.
  5. Take a zucchini fry and roll in the Chickpea Batter mixture until coated from both sides. Then coat in the cornflakes crumbs.
  6. Line a baking tray with butter paper. Transfer coated zucchini fries onto the baking sheet. 
  7. Preheat an oven 180 C. Bake for 30 minutes and bake until golden brown. Serve warm with ketchup or your favorite dipping sauce or with greek yogurt.
My Favorite Snack

Tip: Use two forks, one for Corn Flakes Crumbs and one for Chickpea Batter. This helps to keep things clean.

Set up your “workstation

Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack | Vegetable Cutlets

Broccoli Carrot Oats Cutlets is a healthy, tasty, and soft yet crunchy cutlets made with broccoli, carrot, and oats for a perfect tea time snack. Serve it with kiwi coriander chutney and adrak elaichi wali chai or as an appetizer for your dinner parties or it can be a great afternoon snack for kids or can even be packed in lunch boxes.

Broccoli Carrot Oats Cutlets

These yummy cutlets are tossed cutlets with flax seeds. Flax seeds bring that missing crunch and make it tastier. You can stuff cutlets with little cheese piece or chopped roasted peanuts, cashew, or raisins for extra crunch. I made little bit changes to make cutlets healthier. Instead of deep-frying, I roasted on tawa with little oil.

I roasted on tawa with little oil.

Oats are packed with nutrients like healthy carbs and fiber. One of the most unique and unusual ways of using oats within the kitchen is as a binder for when you are making aloo tikki or cutlets.

Healthy Tea Time Snack

Once the oats are exposed to moisture, they create a binding power to vegetables and spices. The oats also help set the cutlets as they bake, making for a more tender and less crumbly patty. Replacing cornstarch or maida with oats gives you a healthy option.

Vegetable Cutlets

This step is completely optional, but I love to have plain yogurt which adds the creamy flavor it adds to this snack. It also settles the heat from the chutneys and gives it a nice taste altogether.

Serve Greek Yogurt

Broccoli Carrot Cutlets with Oats | Healthy Tea Time Snack

Broccoli is one of my favorite veggies. Broccoli Carrot Cutlets is a great way to incorporate veggies into your diet.

Tea Time Cake

Ingredients:

For Cutlets
Florets of two Broccoli (medium size)
Carrots – 3
Quick oats – 2 cups
Finely chopped green chili – 1
Flax seeds – 1/4 cup each
Oil for roasting

Spices
Roasted cumin powder – 1 tbsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Red chilli flakes – 1 tbsp
Himalayan pink salt to taste

Serve Cutlets With : Greek Yogurt – 2 cups ( Well beaten), Kiwi coriander chutney

Broccoli Carrot Cutlets with Oats

Method:

For Cutlets :

  1. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  2. Mince boiled broccoli along with chopped carrots in a food processor .
  3. In a bowl, mix together minced broccoli, carrots with oats, chopped green chilli and spices. Mix all ingredients well.
  4. Keep the prepared mixture in the refrigerator for 30 minutes (covered).
  5. After 30 minutes take out prepared cutlet mixture. Take some lemon size portion and make cutlets. Coat them flax seeds.
  6. Heat little oil in pan and place cutlets in a pan. Shallow fry till both sides are golden brown and crisp.
Healthy Veggies Cutlets

Serving
Place 3 prepared cutlets on a plate. Pour 5 tbsp of yogurt on the cutlets. Top with a few teaspoons of chutney as required. Garnish with flax seeds. Serve immediately.

Veggies With Oats

Red Pasta Sauce (With Veggies) | Healthy Vegetable Red Pasta Sauce

Pasta is a favorite of kids, as well as grown-ups. Pasta sauces, like many meals that have a sauce base, are a great way to up the vegetable intake of your child’s meal. This Veggie Pasta Sauce is made with three vegetables – Carrot, Red Capsicum, Snack Tomatoes and blended smooth, making it perfect for fussy eaters or kids with textural issues.

Red Pasta Sauce (With Veggies)

Preparing the pasta, sauce, and veggies all together will take some time, so if you are looking for a quicker meal, you can prepare the sauce ahead of time and refrigerate it.

Healthy Vegetable Red Pasta Sauce

This red sauce recipe is perfect for pasta, pizza, even in lasagna as well. The secret ingredient is chopped carrots, which gives this pasta sauce a fresh flavor and add a nice sweetness. Once the sauce is pureed, you’ll never see the carrots, but you’ll taste the difference.

Delicious Pasta

Capsicums, available in a multitude of colors, is an excellent source of vitamins A and C. This versatile vegetable can be stuffed, roasted, used in stir-fries, or simply eaten raw as well. Red capsicums are sweeter than green capsicums, but they soften faster and it gives bright red color in this pasta sauce.

Red Pepper

The most famous among the snack vegetables in Holland is the snack tomato (Snoeptomaatjes). They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack. These snack tomatoes have sweet and tart in taste. They are a perfect combination with garlic and carrots, bringing on fresh flavors to a pasta sauce.

Snoeptomaatjes or Snack Tomatoes

Red Pasta Sauce (With Veggies) | Healthy Vegetable Red Pasta Sauce | Three Vegetable Pasta Sauce

This pasta sauce is easy to make everyday pasta recipes. Tomato-based sauces are usually quick to prepare the sauce while making pasta at home, but this pasta sauce uses a puree made from red peppers and carrot adding to the nutrition of the pasta. Do try this …..

Healthy Vegetables Pasta Sauce

Ingredients

Red onions – 1 (chopped)
Red capcicum – 1 (chopped)
Snack tomatoes – 14 (halved)
Carrots – 2 (chopped)
Chopped garlic – 4
Oregano – 1 tbsp
Butter or Olive oil – 3 tbsp
Red chilli flakes – 1 tbsp
Crushed black pepper – 1 tsp
Himalayan pink salt to taste

Vegetable Pasta

Method :

  1. Heat the oil (2 tbsp) in a pan and saute the onion for approximately 3 minutes, stirring occasionally.
  2. Add chopped garlic and saute for another 1 minute.
  3. Add the red capcicum, carrot and snack tomatoes, and cook for a further 8 minutes, stirring occasionally (covered).
  4. Switch off the flame and allow veggies to cool down completely.
  5. Transfer cooked veggies to a blender and blend to a smooth consistency.
  6. In the same pan add 1 tbsp of oil or butter and puree cooked veggies.
  7. Add oregano, red chilli flakes, crushed black pepper, himalayan pink salt and mix them well.
  8. Simmer uncovered for 8 minutes, stirring occasionally until thickened.
  9. Mix cooked pasta with prepared pasta sauce and serve with grated cheese.
Red Sauce Pasta

Tuesday Tip | How to preserve Semolina or Sooji or Rava for a longer time? | Two Methods – Pan & Microwave Method

Semolina is a very gritty, coarse type of flour, usually made from durum wheat. It is also known as Sooji or Semolina or Rava. Semolina is used to make tasty upma, idli, dhoklas, and desserts like halwa or kheer.

Grainy Semolina

The best way to store Semolina or Rava from spoiling is to dry roast sooji before storing it. Some recipes like Semolina halwa, upma require roasted Rava before being added to the recipe or even in baking. It also reduces the cooking time of your favorite dishes.

One kitchen ingredient that is both healthy and satiating is Semolina. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in. To save time and effort, just dry roast semolina in advance and then store it in an air-tight container. Roasted semolina is easy and quick to use. Just make sure that you’re storing the dry roasted suji in an airtight container to avoid any contact with moisture. I keep roasted semolina in the freezer which helps to keep it fresh for a longer time.

Semolina or Sooji or Rava

How to dry roast Sooji or Rava or Semolina?

You can either dry-roast sooji in a pan or an oven. The dry roasted sooji can stay fresh for up to months. By roasting semolina, it extends its shelf life and speeds up the cooking process.

Roasted Rava

Things Required:

Semolina or Rava – 4 cups
Heavy base big kadai
OR Microwave safe plate

Dry Roast – Pan Method : Heat a deep non-stick deep pan and add semolina (2 cups). Roast sooji on a medium flame for a few minutes till all the moisture evaporates. Keep on stirring while roasting, otherwise, it will get burnt.

The sooji will become not sticky and free-flowing if roasted correctly. Once done remove it from heat and transfer to a plate and let it cool completely. After cooling the store in an airtight container and keep in a refrigerator or freezer. By keeping in a refrigerator it will stay fresh for longer.

Dry Roast – Microwave Method 

Yes, really – It’s a trick. Just in 8 minutes and it’s done. Add semolina (2 cups) in a baking tray. 

Keep it in the middle rack of oven for 8 minutes.

Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned.




Watermelon Rind Chutney | Sweet & Sour Dip | No Sugar Chutney

Watermelons are a great summer fruit. They contain around 92% percent water and loads of essential nutrients. My favorite fruit is watermelon because of its juicy, rich taste. Watermelon is not only yummy, but it also benefits your health in many ways. But, watermelon rind that ends up in our dustbin is actually quite nutritious and good for health, and is also good in taste.

Make this watermelon rind chutney once and you will never throw away watermelon rinds. A simple recipe with a handful of ingredients, super easy to make and healthy too. Watermelon rind puree flavor with panch phoran, some spices and for sweetness I used jaggery to make it more healthy. By adding jaggery this chutney becomes healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

Jaggery

Watermelon Rind Chutney | Sweet & Sour Dip | No Sugar Chutney

Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.”  It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds:  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  Quick and easy to assemble, you simply measure out and combine the five different spice seeds.  Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.  

Panch phoran is a mix of whole spices.

Ingredients :
Watermelon Rind ( one small size )
Grated Jaggery – 1 cup
Oil – 1 tbsp
Panch Phoron – 1 tbsp
Juice of half lemon


Spices:
Roasted cumin powder – 1 tbsp
Red chili powder – 1 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

  1. Remove pink flesh from watermelon; reserve for another use. Carefully remove and discard green skin from the white rind.
  2. Chop white rind into small pieces.
  3. Add chopped watermelon rind in a grinder and make a smooth puree. It yields 2 cups of puree.
  4. Heat a saucepan and heat oil. Add panch phoron and allow them to crack.
  5. Then add watermelon rind puree and mix well.
  6. Add all spices and mix well. Cover the saucepan and cook for 10 minutes on low heat.
  7. After 10 minutes add grated jaggery. Cook the chutney on low flame till to right and little thick consistency on low flame.
  8. Switch off the gas and add lemon juice. Mix it well.
  9. Keep aside prepared chutney to cool down completely and then store in a glass jar.
Sweet & Sour Dip

Tips :

  1. This stays good in the fridge for 2 weeks.
  2. You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements.
  3. Adjust the amount of jaggery according to your taste.
  4. Don’t overcook chutney. It will be thick when cools down.
Fruit base chutney

Beetroot Yogurt Dip | Vegetable Curd Dip | Minty Beetroot Curd Dip

Everyone loves dip 🙂 They are great served with Doritos, salty crackers or vegetable cutlets, or with salad. I am a huge fan of beetroot and its beautifully rich-colored root vegetable is full of goodness. I love to add beetroot in many ways, but eating it raw is the one I love the most.

Beetroot Yogurt Dip

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Bursting with flavor and fragrance, mint is a great flavor booster. It adds bright, fresh notes to both sweet and savory dishes. Lemon juice is my favorite flavor booster. If a dish tastes a little dull, the addition of some freshly squeezed lemon juice will often boost the flavor. To retain the fresh flavor, it is best to add the lemon juice at the last moment. Aside from adding a boost of acidity the lemon juice often means that the dish will require less salt and retains color as well.

Vegetable Yogurt Dip

Click here for recipes with Beetroot

Beetroot Yoghurt Dip | Vegetable Base Dip | Minty Beetroot Curd Dip

Dips are a fantastic way to encourage children to eat vegetables and it is a win-win situation if dip made with vegetables like beets. This veggie dip easy to make and is perfect as a make-ahead recipe. Surprisingly, Reyansh loved it and finished half of the bowl (Happy Me).

Minty Beetroot Curd Dip

Ingredients :
Beetroot – 1 medium
Few fresh mint leaves
Sesame seeds – 1/4 cup
Greek yogurt – 1/4 cup
Chopped garlic – 3 tbsp
Roasted cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste

Healthy Veggies Dip

Method :

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes.
  2. Wash mint leaves, green chilies, and roughly chop them.
  3. Put boiled beetroot, mint leaves, garlic, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
My Favorite Veggie Dip

No Cook Pasta Sauce | Creamy Avocado Pasta Sauce | Green Creamy Pistachio Pasta Sauce | Fruit Base Pasta Sauce

What I love about this sauce is that it’s incredibly easy to make. It requires few ingredients and is ready in minutes. Just add the ingredients to a blender and then blend until smooth and creamy. It’s done ..

No Cook Pasta Sauce

If you are an avocado lover, like me do try this recipe. Avocados have a thick and creamy texture that lends itself so well to both sweet and savory recipes, and they’re a fantastic healthy replacement for heavy cream. It has a very unique creaminess that comes from the avocado without that strong avocado flavor.

Avocado makes this sauce lusciously creamy, while kiwi just the right amount of sweetness. I love the combination of kiwi and avocado. I often use this combination in chutneysmoothie. Then, why not in pasta sauce ? – making pasta sauce is a great way to both use up fruits, nuts, vegetables, and seeds to make all kinds of innovative flavor. Surprisingly, Reyansh loved it and asked me to add cheese.

Green Creamy Pistachio Pasta Sauce

Putting nuts in this pasta sauce is a delicious way to add fiber, protein, and healthy fats. A handful of pistachios contains much of the daily recommended vitamins and nutrients, like vitamin E, and those energy-rich B vitamins. I used pink salt in this sauce recipe as The Himalayan crystal salt contains certain minerals like potassium, calcium, and magnesium that makes it so precious. It is a healthier choice than regular table salt. You can use regular salt also.

Whole Wheat Pasta

No-Cook Pasta Sauce | Creamy Avocado Pasta Sauce | Green Creamy Pistachio Pasta Sauce

Best of all, you can transform a few ingredients into amazing sauce all you need to cook pasta and without any chopping, simmering, or sauteing, either. Just add everything up in a food processor or blender, and then stir it into warm cooked pasta.

Fruit Base Pasta Sauce

Ingredients :

Whole Wheat Spaghetti – 350 grams

Pasta Sauce

Ripe Avocados, pitted and peeled – 2
Garlic ( Grated ) – 3
Kiwi – 2
Water – 1/4 cup
Crushed Pistachios – 1/4 cup
Few Coriander leaves
Juice of one lemon
Crushed black pepper – 1/2 tsp
Oregano – 1/2 tsp
Salt to taste or pink salt

For topping – Sliced snack tomato or Grated cheese

Healthy Pasta Sauce

Method :

  1. In a large pot of boiling 2 cups of water, cook spaghetti according to package instructions. Drain.
  2. Place all the remaining ingredients in a blender Blend until smooth and creamy.
  3. Toss the cooked spaghetti with the avocado sauce. If it’s too thick for your liking, add a little hot water and toss to combine.
  4. Serve immediately and top with sliced snack tomatoes or grated cheese.
Creamy Fruit Base Pasta Sauce