Low Fat Chocolate Cream Cheese Cupcakes

sanjeev kapoor-chef styleLow Fat Chocolate Cream Cheese Cupcakes

Minutes to Prepare: 15
Minutes to Cook: 35
Number of Servings: 20

Ingredients for Chocolate Cream Cheese Cupcakes

    Philadelphia Fat Free Cream Cheese, 30 ml
    Splenda Sugar Blend for Baking, 8 tsp
    Egg substitute, liquid (Egg Beaters), 1.50 fl oz
    Semisweet chocolate, 1 cup chips (6 oz package)
    Flour, white, 1.50 cup (remove)
    Cocoa, dry powder, unsweetened, 0.25 cup
    Splenda Sugar Blend for Baking, 24 tsp
    Baking Soda, 1 tsp
    Salt, 1 dash
    Cider Vinegar, 1 tbsp
    Vanilla Extract, 1 tsp
    Applesauce, unsweetened, 0.50 cup
    Water, tap, 1 cup (8 fl oz)


Directions
1. In a small bowl, combine first four ingredients.
2 Add chocolate chips and set aside.
3. Mix remaining ingredients well.
4. Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
5. Drop a large spoonful of cheese mixture on top.
6. Bake at 350 for 20 to 25 minutes.
Makes 20 Cupcakes

Number of Servings: 20


Try this delicious Low Fat Chocolate Cream Cheese Cupcakes with your family and enjoy.........

Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Recipe type: Main

Cuisine: North Indian

Yield: 5

Ingredients (240 ml cup used)

• 250 grams paneer
• 1.5 cups chopped onions, 3 large
• 1.5 cups chopped tomatoes, 2 to 3 large
• ½ tsp. kasuri methi
• 1 tsp. coriander powder
• ½ tsp. garam masala powder
• ½ to ¾ tsp. red chilli powder (adjust to get the best color)
• ½ tsp. sugar(optional)
• 1 ½ tbsps. Butter
• 1 ½ tbsps. Oil
• 1 tsp. ginger grated/ crushed/ paste
• 1 tsp. garlic grated / crushed / paste
• Generous pinch of turmeric
• 12 cashew nuts
• Dry spices
• 1 bay leaf
• 3 green cardamom
• 1 small cinnamon stick
• 4 to 5 cloves

Instructions

1. Sauting paneer cubes in ghee is optional, you can saute for 2 minutes in a hot pan with ghee, set these aside
2. Heat a pan with butter, Fry ginger garlic till it is lightly golden
3. Add onions and fry till they turn golden. Add in the tomatoes, turmeric and salt and cook till the mixture turns soft and mushy. You can cover and cook as well.
4. Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
5. When the mixture cools, blend it with 1 cup water in a blender to smooth.
6. Add oil to the same pan, add dry spices and fry for one to 2 minutes
7. Pour the blended puree, add kasuri methi, if desired ¼ to ½ cup of water. Let the gravy reach the desired consistency before you add paneer.
8. Add paneer . Stir well and cook for 3 to 4 minutes. Can add cream if desired.
9. Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.

Chicken 65 recipe aouth india style

 

Recipe type: Appetizer

Cuisine: southindian

Yield: 2

Ingredients (240 ml cup used)

• 250 to 300 grams of boneless tender chicken
• 1 egg or egg white (optional, refer notes)
• 2 to 3 tbsp. Corn flour
• oil for deep frying

Chili garlic paste (or mix ¾ tsp red chili powder, sugar, crushed garlic with little water)

• 3 to 5 red chilies (remove the seeds)
• 5 garlic cloves
• ½ tsp sugar
• 1 tsp vinegar (optional, but recommended)
• Salt to taste

marination

• ½ tbsp. ginger garlic paste
• ½ tsp red chili powder
• 1 tsp. lemon juice or 1½ tbsp. yogurt (don’t use sour curd)
• ½ tsp pepper powder
• ⅛ tsp turmeric
• Salt to taste

Seasoning for chicken 65 recipe

• ½ tsp cumin / jeera
• ½ tsp chopped garlic (optional)
• ½ tsp cumin powder (optional)
• ½ tsp pepper powder
• 2 green chilies
• Few sprigs Curry leaves
• 1½ to 2 tbsp yogurt (optional, do not use sour)

Instructions

1. Wash chicken under running water and drain off completely. Marinate it with marination ingredients and set aside for at least 15 mins. If you have the time refrigerate for 2 hours.
2. Blend all the ingredients under chili garlic paste with 15 ml water to a smooth paste.
3. Sprinkle the dry corn flour over the marinated chicken. If you chose to use egg, you can use. mix well.If needed sprinkle little water for a good binding.
4. Heat oil in a deep pan until hot enough to fry the chicken, fry chicken till they are cooked fully. Stir while frying for even frying. Drain them on a kitchen tissue.
5. Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp and set aside for garnish.
6. Add the chilli garlic paste and let it begin to bubble. If using yogurt add it now and allow to thicken a bit.
7. When the sauces begin to bubble, add the fried chicken and toss and fry on medium heat till the chicken absorbs all the sauce and the raw smell of garlic disappears. Over frying can make the chicken hard, so switch off in time.serve with onion wedges

Notes

using egg or egg white is optional, it locks in the chicken juices and keeps it soft, but it will leave an egg smell if you are serving it later after a while.
you can use any ready made chilli garlic paste, but this chicken 65 recipe is recommended with the paste mentioned in the recipe.

 

 

        Soft  idlis made with idli rava.

RECIPE TYPE: breakfast, brunch

CUISINE: south indian

SERVES: 15-16 idli

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2 cups idli rava - cream of rice
• ½ cup urad dal/spilt & skinned black gram lentils
• ¼ cup poha/flattened rice
• 7-8 methi seeds/fenugreek seeds
• rock salt as required
• water for soaking

INSTRUCTIONS

1. soak the cream of rice in enough water for 4-5 hours.
2. in another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
3. drain the water from the urad dal and keep it aside.
4. we will use some of this water for grinding the idlis.
5. drain the water from the idli rava and discard.
6. in a wet grinder, add the idli rava, urad dal, methi seeds, poha.
7. add some of the urad dal strained water and begun to grind.
8. if the batter appears too thick, add some water.
9. grind to a smooth batter.
10. pour in a non reactive deep pan or pot to give room for fermentation & rising of the batter.
11. add salt and stir well.
12. cover with a lid and keep the batter in a warm place for 7-8 hours.
13. the next day the batter would have fermented and risen.
14. grease or brush the idli moulds with oil.
15. keep a pan or steamer on the stove with some water.
16. stir the batter gently.
17. pour the batter in the idli moulds.
18. by now the water must have begin boiling in the pan.
19. place the idli stand in the pan.
20. cover with a lid and steam the idlis.
21. if using a pressure cooker, don't put the vent weight/whistle on the cooker's lid.
22. steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
23. when the idlis are steaming, you can prepare the chutney.
24. serve hot and steaming idlis with chutney or sambar accompanied with some indian chai or filter coffee

PANEER 65 RECIPE

 

RECIPE TYPE: starter, snack

CUISINE: south indian, hyderabadi

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For marination:

• 200 grams paneer/cottage cheese
• 3 tbsp rice flour
• 1 tbsp besan/gram flour
• 2 tbsp corn starch
• 1 tsp green chili paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp red chili powder or kashmiri red chili powder
• ¼ to ½ tsp garam masala powder
• ¼ tsp lime juice or add as required
• 4 tbsp water
• 5 tbsp oil for frying
• salt as required

For paneer 65 tempering:

• 3 tbsp chopped onions
• 2 to 3 green chilies, sliced diagonally
• ½ tsp chopped ginger/adrak
• ½ tsp chopped garlic/lahsun
• 6 to 7 curry leaves/kadi patta
• 1 to 2 dry red chilies
• ½ tsp mustard seeds (optional)
• ¼ tsp sugar or add as per taste (optional)
• 2 to 3 pinches of salt
• 2 tsp oil

INSTRUCTIONS

Preparing the marination:

1. take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can
2. also take corn meal or maize flour (makki ka atta) instead of corn starch.
3. add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
4. add 4 tbsp water. whisk to a smooth paste. you can also add a few drops of natural color. i used orange natural color extract.
5. add the paneer cubes.
6. gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.

Shallow frying & preparing paneer 65:

1. heat 5 tbsp oil in a pan. the oil should be medium hot. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don't stick.
2. once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense.
3. drain the fried paneer cubes on kitchen paper towels to remove excess oil.
4. in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
5. after the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
6. then add 3 tbsp chopped onions. stir and saute the onions till they turn translucent.
7. add salt and ¼ tsp sugar. you can skip sugar if you want. i added a bit of sugar as then the paneer dish tastes good.
8. stir well. add the fried paneer cubes.
9. mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt or green chilies if required. switch off the flame.
10. lastly add chopped coriander leaves. stir.
11. serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis.

Paneer tikka on stove top - spiced marinated cottage cheese cubes pan fried on a tawa or griddle.

                                                                      

Main ingredients:

• 250 to 300 gms paneer/cottage cheese
• 1 medium to large bell pepper (green, yellow or red)
• 1 medium to large tomato
• 1 medium to large onion

For the marinade:

• 250 gms thick or hung yogurt/curd/dahi, about 2.25 cups of thick yogurt
• 4 tbsp besan/gram flour
• ½ tsp turmeric powder/haldi
• ½ tsp black pepper powder or white pepper powder/kali mirch powder
• ½ tsp carom seeds/ajwain
• ½ tsp caraway seeds/shahjeera
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tsp coriander powder/dhania powder
• 1 tsp cumin powder/jeera
• 1 tsp chaat masala powder
• 1 tsp garam masala powder or tandoori masala powder
• 1 tsp dry mango powder/amchur powder
• 2 tsp kashmiri red chili powder, if using a hotter variety of red chili powder, reduce to 1 tsp
• ¾ tbsp ginger garlic paste, about 5 to 6 medium to large garlic cloves and ¾ inch ginger crushed in a mortar-pestle
• ¾ tsp lime juice
• 2 to 3 tbsp oil or as required
• ¾ tsp regular salt or rock salt or add as required

INSTRUCTIONS

Prepping the paneer & veggies:

1. slice the paneer into ¼ inch squares or cubes or rectangles.
2. rinse the veggies. halve the onion and remove each layer one by one.
3. dice the capsicum/bell pepper into square shaped slices.
4. dice the tomatoes too the same way. remove the seeds from the tomatoes.
5. keep the veggies and paneer aside.

Preparing the marinade:

1. first whisk the thick yogurt till smooth in a bowl or pan.
2. add all the spices and herbs, besan/gram flour and salt, except oil. stir and mix well. taste the marinade and add salt it required
3. add the diced vegetables (onion, tomato and capsicum) along with paneer slices.
4. with your hands mix very well. so that the marinade coats the paneer and veggies evenly.
5. cover the bowl & keep the marinade in the fridge for 45 minutes to 3 hours. you can also keep overnight.
6. heat 1 tbsp oil in a non stick pan/tawa or a well seasoned griddle. coat the paneer and veggies with the marinade and place them on the tawa. you can fry at a low flame or medium flame.
7. in all i fried in 3 batches and overall used about 3 tbsp oil. another way is to skewer the paneer, veggies and then fry them. i chose to fry them directly as they get fried evenly and the texture is better.
8. when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies.
9. you can can char or brown the veggies more. but remember to remove the paneer cubes as soon as they are golden. if you want you can fry the paneer cubes first and then the vegetables. remove them on a plate.
10. while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick.
11. you can also have them straight away without skewering. sprinkle some chaat masala & lemon juice on the paneer tikka.
12. arrange them in a serving plate and serve the paneer tikka hot or warm with pickled vinegar onions (sirke wale pyaaz), or pyaaz lachcha (onion lemon salad) or mint yogurt chutney.