Cheese Cherry Pineapple Kebab | A Quick & Kid Approved Healthy Starter

Know What You Eat: This is a great cocktail snack, or just something to have in-between meals. Very easy to make extremely  kid  friendly..and irresistible Fresh pineapple when paired with cheese contains a proteolytic enzyme bromelain, which helps in the digestion of protein. High in potassium, Vitamin C & A. Cherry carries the ability to fight memory loss, lower cholesterol, help your sleep patterns and fight diabetes. A perfect quick and healthy snack, even kids can assemble.

Recipe: Cheese Cherry Pineapple Kebab

A Quick  & Kid Approved Healthy Starter

Ingredients

• Vegetarian Source Processed Cheese,cut into cubes ( I used Amul)
• Fresh Pitted Cherries
• Fresh Pineapple, cut into cubes
• Crushed Ice to Serve
• Short Bamboo Skewers or Cocktail Toothpicks
• Note: You will need 1/4 cheese cube, one pitted cherry and one pineapple cube for each skewer.

Directions

• Pitt cherries without breaking them into pieces.
• Chop pineapple into cubes. You don't need perfect squares.
• Cut cheese cubes into 4 equal pieces.
• On each skewer, first insert the cheese cube, followed by the cherry and finally the pineapple.
• Serve the sticks on a bed of crushed ice.
• Before you notice, it will be gone..Enjoy!!!

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Sabudana Vada - Sago Peanut Fritter

Ingredients: 
3 large Potatoes/raw banana boiled, peeled and mashed
1/2 cup Sabudana (sago or tapioca), soaked in water overnight or for atleast 4hrs
3 Green chillies, finely chopped
2" piece Ginger,grated
1/4 C Coconut, freshly grated
1/2 C Roasted Peanuts,crushed coarsely
1 tsp raw mango powder (amchur)
1 tsp cumin seeds
Salt to taste
Sugar to taste
Cooking oil for shallow frying

Method:
1..Soak the sabudana (sago) in warm water overnight. It will puff up to almost double its size.
2..Mix sabudana with all the other ingredients and form a mixture. Add salt & sugar to taste.
3..Make the mixture into equal-sized balls and flatten slightly to form patties.
4..Heat oil in a wide, flat pan and shallow fry the patties till golden.
5..Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot MasalaTea.

This sago-peanut fritter is my contribution to My legume love affair started by Susan..

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Cold & Creamy High Protein Lowfat Italian Sandwich

Know What You Eat: There's nothing like a "cold" sandwich on a hot summer day for a quick lunch or mini meals for kids, these are absolutely flavorful, colorful, creamy perfect for a kid's appetite...Wait a minute...did I said CREAMY...hey, but I am not using mayonnaise or cream cheese, its the goodness of high protein Greek yogurt mixed with veggies and our favorite basil pesto sauce along with some baked chips and a freshly squeezed juice..Does it sound  yummy yet???? This quick and easy spread can also be used for sandwich spreads, wrap sandwiches, pre made and last minute sandwiches. So say goodbye to boring lunches and dig in these flavorful yummies...For fussy eaters add "character" to any sandwiches by punching out various shapes (hearts, animals, etc.) in bread with cookie cutters. Seasonal cookie cutters (Christmas trees, Easter bunnies) make holiday lunches extra-special. Kids—of any age—love it!.Here's how I made these lowfat creamy sandwiches. Sending this to Fast food not Fat food - Even guest hosted by Vardhini, started by Priya of NowServing

Cold & Creamy Italian Sandwich:

Preparation time: 15 mins (If you are using store bought Greek-style yogurt)

Serves : 4(single serving)

Ingredients:

8 Wholegrain/Multi-grain Bread Slices 

2 C Cold Greek Yogurt (Read below how I made my Greek yogurt at home)

2 C Cabbage, Carrot finely shredded

1 C Spinach, finely shredded

1 Onion, medium sliced

3 Tbsp Basil Pesto sauce

1 tsp Chilly Garlic sauce

Salt to taste

Few dash of Black pepper powder

Method:

1. In a big bowl, add Greek yogurt and mix all the veggies along with basil pesto sauce, chilli garlic sauce, salt and pepper.

2. Once the mixture is ready, spread this over with a spatula or spoon over the bread slices and Enjoy!!

Note: You can pre-make these sandwiches or spread and refrigerate them for later use. Just remember not to add salt in the mixture if you are planning to use it later on as it will make all the veggies to loose water.

How to make Greek yogurt at home:

1. Start with fresh yogurt. Greek yogurt is nearly double the price of regular yogurt because it literally strains out the water and concentrates the flavors and the beneficial bacteria into a thick creamy yogurt. Simply buy your favorite yogurt at the supermarket or better and cheaper yet, make yogurt at home. Be sure to choose a plain yogurt and not ones with fruit on the bottom. Also keep in mind that making Greek yogurt will yield about half of the regular yogurt you use; 32 ounces of plain yogurt will make about 16 ounces of Greek yogurt.

2. Pour the yogurt out into a cheesecloth and sit the cheesecloth above a strainer in the sink or bowl for twenty four hours. Do not be concerned that the temperature in your house may be too warm or too cold. The yogurt will essentially continue to culture and will not spoil unless the room is very warm. If the room is above 75 degrees, or you are not comfortable with straining the yogurt at room temperature you can place the cheesecloth filled with the yogurt in the fridge. In the fridge you will need to allow 48 hours for the yogurt to fully strain since the yogurt will be slower to release moisture in the colder temperature.

3. Scoop out your fresh Greek yogurt and use it to replace mayonnaise, cream cheese,  and enjoy it fresh with nuts, fruit, and honey or in sandwich/wrap spreads.. 

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Mediterranean Vegetable Wraps With Hummus & An Award

Know what you eat: Set aside your normal chip dip, and try healthier alternative hummus..Chickpeas, or garbanzo beans, are the main ingredient in hummus It have no saturated fat, and no cholesterol. They aid in improving blood sugar levels and help fight cholesterol. They are also high in protein, making them a perfect addition to a vegetarian’s diet or one who would like to cut back on red meat.This wrap goes to "GLOBAL KADAI" event started by Cilantro, hosted at Divyablogs.

Preparation time: 10 mins
Cooking time: 10 mins
Serves 2

Ingredients:
2 Whole Wheat Wraps (Damascus Bakery Whole Grain Roll Up "Whole Wheat Wraps")
2 Tbsp Sabra Hummus Sun dried tomato flavoured

For Stir Fry
 1/2 C Diced Paneer / Tofu
1 C Mix Vegetables (Carrot,Brocolli,Zucchini,Cauliflower, Water Chestnuts,Bell peppers, Yellow Corn,Baby Corn) Washed & Diced in similar pieces.
2 Tbsp Chopped Lettuce
2 Tbsp shredded Pepper jack cheese OR any cheese you prefer

For Seasoning:
 1 tsp (EVOO) Olive Oil
1 tsp Sesame Seeds
1/2 tsp Dried Coriander Pwd
1/2 tsp Turmeric Pwd (optional)
2 tsp Taco Seasoning Mix OR Garam masala pwd ( both taste equally good with this recipe)
1/2 tsp red chilli flakes (optional)
1/4 tsp Sambhal Olek ( chilli flakes + vinegar)
Salt to taste

Method for veg. stirfry
 1. Heat oil in large non- stick skillet / kadhai.
2. Add all the vegetables, now add sesame seeds & toss it well, then add all the seasonings except salt. Put the flame on high and cook it for 3- 4 mins for that crunch needed in this recipe, you can cook more if desired.
3. Add salt.



Putting together to make veg.wraps:
 1. On a hot griddle, place the whole wheat wrap, apply shortening if desired (butter), turn around when you see its cooked, lower down the flame.
2. Now with a spatula or butter knife spread hummus all over the wrap, then immediately add the cooked veg. (stir fry) that you just prepared. Add some chopped lettuce over it, now add cheese.
3. Fold over the 2 ends together one over other, to pack it like we do it for masala dosa or frankie.
4. Serve hot with the salad of your choice / tomato ketchup / hummus.

Parita of Parita's kitchen been so kind & nice shared her 1st award with us..We are so glad and honoured Parita, for this award...It does really matters...we would like to share this award with the following blog friends, whose blogs are truly inspirational and encouraging in get us going Kalyani, Pavithra, Suparna, Sowmya, Priya, Renu, Priti, Uma, Rekha.

Thanks All...from Muskaan & Sadhana @ A 2 Z Vegetarian Cuisine

Thanks For Sharing This Award.. "We are truly Honoured" Parita

Talking about our accomplishments ??....NO ...the recipe...to make our tummies happy as well.....The first time when I saw these Damascus Bakery Whole Grain Roll Up "Whole Wheat Wraps"at nearest Costco..I simply fell in love with it..little handy dandy wraps to just put any vegetable i make at home & add some cheese , give a nice name to it and tadaaaa...My kids think its a new dish wowwww & my goal of giving them to eat anything healthy is done....About the wraps they are different than usual wrap..they are rectangular in shape which makes it perect for any stuffing I put into it.. I just thought to be little more innovative in my way, making it as a mediterranean wrap with a touch of Indian spices ..My kids simply love this dish, and whenever we go to costco..it has become mandatory to buy one.. Story time over... now lets get onto to recipe..b4 that ((( Thanks Cham for reminding me of different versions availabe & the one you found was sweet... I immediately did the editing for the brand I bought)))

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Indo-Chinese Vegetable Spring-rolls for Spring & A Blog Vacation!!

Know What U Eat: Popular Indo-chinese vegetable spring-rolls, a quick and easy to make anytime snack. How did it got its name?? In China, spring rolls are closely associated with the Spring Festival, which explains the origin of their name. The Spring Festival celebrates the new year and new growth, and many foods are served during the multi-day festival to get celebrants in the mood. Traditional spring rolls have fresh vegetables, green shoots, and light wrappers so that they have a delicate flavor and a light texture which is meant to evoke spring. We too celebrated 1st day of spring this year, making these easy to make spring-rolls.

Ingredients:
12 Spring roll wraps (available in any grocery store)
1Tbsp all purpose flour + water for paste to seal edges
1 C Green/White Cabbage, finely shredded;
1 C Carrot, cut into thin long strips;
1 C French Beans, finely chopped lengthwise;
1/2 C Red onions, finely sliced;
1/2 C Bean sprouts;
1 Medium Bell pepper, cut into thin long strips
3 Green chillies, chopped (add chilly sauce, optional)
1/2 tsp Ginger, minced
1 tsp Garlic, minced
2 Tbsp Soya Sauce
1/2 tsp White pepper
1-2 tsp of vinegar
Salt to taste
Oil for frying


Method:
1.  Defrost springroll wraps, untill 30 mins or follow instructions of label.
2.  Meanwhile, in a broad pan, add all the veggies + sprouts with some water, cover and cook for a 3-4 mins. Do not over cook. Once done, remove all the excess water by pouring all the veggies in a muslin cloth,  tie & twist it, to remove all the water.
3.  Now to these veggies combine, ginger, garlic, chillies, soya sauce, salt, pepper, vinegar, mix thoroughly. Divide these mixture into 12 portions. Set aside.
4. Once spring roll sheets are thawed, separate each sheet carefully, and place it on a board. Cover the rest of the sheets with damp towel if necessary.
5. Place the veggie mixture over the sheet in the center. Fold in the sides and form a tight horizontal roll see the picture, sealing the edge with a little flour and water paste. Similarly make all the twelve wraps.
6. Deep fry in hot oil until golden brown. Put them on a tissue paper and cut them into 1 inch pieces. Serve the vegetarian spring roll hot with a mixture of red-garlic sauce with some ketchup.

One Successful Year: A big thank you to all our readers and who wished for our 1st Blog Anniversary, soon until we realized, it was one complete year of blogging, March 29th of last year when I and my co-blogger Sadhana, thought of starting a blog which not only have "recipes", but also put some focus on our day to day eating habits, Our "Know what U Eat" section always lets us understand the nutritional value, and let us keep a close watch on what we eat and serve to our families..Beside sharing some home-made recipes & participating in ongoing events, we also put efforts in collecting important information regarding some products available in market, which are being used in almost all the food we prepare here at home. For eg: we talked about xylitol, msg, natural sweet-ners, diabetic diet, gluten free diet, range & benefits of healthy baking, lots of other things &overall vegetarian cooking. Also hosting complete series of Home Remedies 1, 2 so on - A forgotten Ayurveda- to pass on to our next generation. Email us at a2zvegetariancuisine (at) gmail (dot) com, if you are interested in guest hosting next available series...Not to forget made so many blog-pals, well-wisher's & anonymous along the way..your comments, suggestions are always appreciated.. 

Blog Vacation: Am all set for my NET test due in the month of April..and still preparing..w'll be on a short break for a while, but will soon resume..Until then take care, and please continue your ongoing love & support.

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Low-fat, Gluten free Multigrain Savory Pancakes

Know What U Eat: Multi grain savory pancakes, is good anytime of the day, have it in your breakfast or a healthy snacking idea..high in protein, low in cholesterol, low in fat, gluten free, and a very good diabetic diet. Goes to the pancake event, hosted by Priya. & it goes to JFI-Breakfast guest hosted by Suma of Veggie Platter, event by Indira...

Ingredients:

1 C Yellow corn (makkai) flour

1 C Sorghum (jowar)flour

1 C Pearl Millet (bajra) flour

1 Onion, finely chopped

3 Cloves of Garlic, minced

1 inch Ginger, finely chopped

4 Thai green chillies, finely chopped

1/2 C Fresh Cilantro, finely chopped (optional)

1 C Yogurt + little water to bind dough,

2 Tbsp of Oil + extra shallow frying/spray

1 tsp Baking Powder

1/2 tsp Black pepper powder

2 Tbsp sesame seeds

Salt to taste

Method:

1. Mix everything in a huge bowl. Make 18-20 equal portions. Set aside.

2. On a plastic sheet, spray some oil, take one portion and tap it with wet hands to make thick disc (circles 2-3" in diameter). Lift other end of that plastic, in such a way that the disc easily comes out on your hand. drop/press some sesame seeds on the top.

3. Place this disc on hot griddle, and cook both the sides, just as you would do in pancake. Spray some oil, to make it golden brown.

4. Serve warm with ketchup, or cold with tea/coffee.

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Quick Makeover For Leftover Idli

Good to Know:

Legumes are an excellent source of easily digestible protein, fiber, iron, folic acid, and other
B vitamins. Legumes are rich in soluble fiber, which has been shown to help improve insulin
resistance. Legumes contain low levels of sodium and high levels of potassium, calcium and
magnesium - a combination that is associated with a reduced risk of heart disease. Folate, a
mineral also found in abundance in legumes, is thought to reduce blood levels of homocysteine, a
compound that can boost heart disease risk.

Cooking time: 7 mins

Serves 2


Ingredients:
Leftover Idli's (6 Idli's)

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp garam masala powder

Salt & sugar to taste


For Tempering: 3 tsp Oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp sesame seeds
1 pinch asafoetida pwd (hing)

few curry leaves


For Garnishing

Coriander & frozen or fresh shredded coconut. (optional)

Method:
1. Cut leftover Idli's in 1 x 4 quaters

2. Heat oil and add mustard seeds once it stops spluttering add cumin seeds, sesame seeds, curry leaves,asafoetida.

3. Now add idli's,turmeric, red-chilli,garam masala powder, salt and sugar, and toss lightly
untill mixed. Cook them for atleast 5-8 mins so it becomes soft,& gets coated nicely with all
the ingredients. Remove from flame, garnish it with coriander and coconut.

4.Serve hot as a guilt free snack.


Sending it to Spicy Lounge Event "Leftover Delicacies"

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DABELI - A traditional Gujarati Street Snack

This super yummy-spicy-tangy snack is traditionally sold on the streets of Gujarat. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev (optional). Pomegranate, can be easily replaced by black / green grapes cut into small pieces. Great as a side dish, starters, picnics, or a meal in itself. This snack is generally done on pav (bun), but I usually opt for a healthier version for my family, so I choose Whole Wheat Italian Bread, similarly potatoes can be easily replaced by cooking banana (plantain).

Ingredients:

1 Foot Long Wheat Italian Bread / 12 Hamburger buns

1 Onion, chopped 

1/2 C fresh cilantro, chopped 

1/2 C peanuts, roasted 

2 tsp Fresh garlic chutney 

1/2 C fresh pomegranate seeds 

6 tbsp Dates & Tamarind chutney 

Olive oil, for cooking

For Dabeli Masala: (Increase the ratio for bulk preparation, refrigerate in  airtight container)

2 Dry Red chili 

1/2" cinnamon sticks 

1 tsp Coriander seeds 

1/4 tsp Cumin seeds 

2 Cloves

For The Filling: 

1 C boiled and mashed potatoes / cooking banana

2 Tomatoes, finely chopped

A pinch asafetida powder 

2 tbsp Dates & Tamarind Chutney

1/2 tsp Cumin seeds 

2 tbsp Oil 

Salt to taste

How to Serve:

1.  Roast the masala ingredients in a pan for about 2 to 3 minutes.

2.  Grind them to make a fine powder in a coffee grinder, set aside

3.  For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.

4.  Remove them from the heat, combine dates-tamarind chutney and mix well.

5.  Slit wheat itallian bread or hamburger buns in half, and cook them in a using a little olive oil.

6.  Now put 12 equal portion of the filling on the lower half of each bun. OR With the help of a spatula spread the potato mixture on the lower half of itallian bread.

7.  Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 

8.  Sandwich it with the top halves of the burger buns/bread and serve it. Great for picnics too.

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Vegetable Puff Pastry

Vegetable Puff Pastry: Vegetable Puffs are a wonderful snack option for the days that you want something quick super easy to make yet super yummy. I remember I used to indulge these in college canteen humm..it was my favorite snacks any time of the day. I always keep a package of these puffs in my freezer, and you can have endless options for the stuffing..from sweet to savory, paneer, cheese, mix vegetable...and so on. The one I made is 0 Transfat

How to Thaw and Use Puff Pastry Sheets: 
 Read the instructions on the pack.

1. Take out the packet about 1 hour before you want to use it. 

2. Place it on a liberally floured surface and roll it out firmly to about 1/2" thickness. 

3. Cut out into long rectangles for puffs or other shapes depending on your use.

Ingredients:

Any Ready made Puff Pastry Sheets  1 pack (0 Transfat)

Water to brush along the sides.

Filling:

3 Plantain (cooking banana) or Potatoes, peeled-boiled -chopped           

2 Carrots,peeled-boiled- chopped

1 Medium Bell pepper, chopped

1 tsp or acc to taste dry Parseley/1 Tbsp cilantro

1/2 C Green Peas

1 Medium Yellow Onion

2 pods of Garlic

1" Ginger, finely chopped

3 Tbsp Olive Oil

Salt to taste

Spices:

1/2 tsp Coriander-Cumin Powder       

1/2 tsp Paprika/redchili powder

1 tsp Garam Masala powder

1 tsp Amchur(Dry Mango Powder)

Prepare & Bake:

A. In a pan/pot, heat oil, add mashed banana/potatoes, rest of the vegetables, add salt and let it cook for a while untill its cooked fully.

B. Mix with all spices & set aside.

1. Pre-heat the oven to 375°F. 

2. On a flour dusted board roll out these rectangle sheets upto 1/2" thickeness, cut 3 equall squares from these sheets.

3. Stuff a spoonfull of filling into these squares and flip the other end to form a triangle shape. Or place the filling in the center and lift all the corners to close it 

firm, brushing little water on its edges, making sure the filling is nicely intact to form a square shape..check the picture.

4. For a nice golden look, brush/spray oil on these pastries. 

5. Bake for 15-20 minutes till it raises & forms a golden brown crust.

6. Enjoy hot with ketchup/or as it is...

My favorite Home made dip for these puff pastries:

1 C Tomato salsa

2 Tbsp Tomato Ketchup

1 tsp Red Garlic Chutney

Mix everything together and enjoy this with hot vegetable puff pastry.

Nutrition Facts

Amount Per Serving	%DV
Serving Size 37g
Recipe makes 18 servings
Calories 50
Calories from Fat 21	42%
Total Fat 2.36g	3%
Saturated Fat 0.35g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Potassium 131mg	4%
Total Carbs 7.66g	2%
Dietary Fiber 0.8g	3%
Sugars 3.53g	2%
Protein 0.48g	1%

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