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Low-Fat Savory Scones

Madhuram — Fri, 26 Jun 2009 11:09:00 +0000

I found this savory scone recipe in a book named Gifts from the Kitchen. I made a couple of changes to the original recipe, like adding Garam Masala/chili powder and cilantro instead of Italian herbs and seasoning. To make it low in fat I have also substituted plain non fat yogurt for the sour cream and omitted the Parmesan cheese. I also replaced 1/4 cup of all purpose flour with chickpea flour. After all these changes the end product tasted like the baked version of the Indian Pakoda/bonda. More about the taste in the Taste section.

Ingredients

Oil 2 teaspoons

Red Bell Pepper, minced 1/3 cup

Green Bell Pepper, minced 1/3 cup

Garam Masala Powder 1/2 teaspoon

Salt 1/8 teaspoon

All Purpose Flour 3/4 cup

Chickepea Flour (besan) 1/4 cup

Whole Wheat Flour 1/4 cup

Baking Powder 1 and 1/2 teaspoons

Baking Soda 1/2 teaspoon

Chili Powder as per taste

Salt as per taste

Gelatin free Yogurt, plain, non fat 1/3 cup (dry measure)

Fat Free Milk 1/3 cup

Green Onions, minced 2 tablespoons

Cilantro, finely chopped 1/4 cup

Yield: 22 scones

Procedure1 Preheat oven to 400F. Line baking sheet with parchment paper and set aside.

2 Heat oil in a skillet over medium heat. Add the bell peppers, salt and Garam Masala powder; cook until tender. Set aside.

3 In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and chili powder. Add the cooked peppers.

4 Then add yogurt, milk green onions and cilantro; stir to from sticky dough.

5 Drop dough by rounded tablespoonfuls onto prepared baking sheet. Spray tops lightly with non stick cooking spray.

6 Place in oven and reduce heat to 375F immediately. Bake 13-15 minutes or until golden brown. Cool on wire rack.

Taste

As mentioned in the introduction I made a couple of changes to the original scone recipe to add more Indian flavors. So these scones tasted more like soft pakoras or methu pakodas to be precise because it was not crispy. My husband and I liked it but my son did not savor it. Also it tastes better when served warm.

My Notes1 The scones I prepared were quite bland. I think they would have tasted even better had I added more chili powder. So taste the batter before baking and adjust the seasonings accordingly.

This low fat savory scone recipe goes to:

My Low Fat Eggless Baking Event
Priya’s AFAM-Bell Peppers. AFAM originally started by Maheswari.

Beet Greens in Spicy Yogurt Sauce (Mor Kootu)

Madhuram — Sun, 28 Sep 2008 12:33:32 +0000

(Click on the image to see a bigger view)

Beet greens are versatile like spinach, it can be used in so many different ways. Yesterday I tried it in the traditional “Mor Kootu” recipe. “Mor” is the Tamil word for Buttermilk and Kootu or Koottu refers to a dish with stew like consistency. Koottu can either be prepared with a combination of vegetables and lentils (like toor daal, channa daal or moong dasl) or without any lentils. This Mor Kootu falls in the latter category.

Beet greens are cooked well and mixed together with a spicy yogurt/curd sauce. It is served as an accompaniment for rice and is also a very good side dish for Adai. Mor Kootu is generally prepared using any greens, chow chow (chayote squash), green cabbage.

Ingredients

Beet Greens – 1 bunch (The one which I got had 3 big beets with lot of greens)

Yogurt – 1.5 to 2 cups (Depending on the consistency you want)

Green Chillies – 4

Chickpea flour/Besan – 2 tablespoons

Cumin – 1.5 teaspoons

Turmeric powder – 1/2 teaspoon

Coconut, grated – 1/4 cup

Salt – As per taste

For Tempering:

Coconut oil – 2 teaspoons

Mustard Seeds – 1 teaspoon

Curry leaves – 5

Procedure 1. Finely chop the beet greens, both the leaves as well as the stems. Place it in a big bowl and fill it with water and let it stand for atleast 5 minutes. By doing this any dirt/sand in the greens would settle down in the bottom of the vessel. Now remove the greens and rinse it in cold water again.

2. I pressure cooked the beet leaves and beet stems together. Add water just enough to cover the greens and little salt too. I left it for 2 whistles.

3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.

4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.

5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.

6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.

My Notes The greens which I got this time had very thick stems. So I did remove some fibrous strands while chopping it. Usually I pressure cook beet greens and stems for 1 whistle only, but this time I left it for 2 whistles for the same reason.

I’m submitting this to Sunshine Mom’s FIC – Green event.