Last month, the lovely ladies from the JAMM group joined us at the studio for a Healthy Tiffins Treats class featuring dishes made using Asahi Kasei baking sheet, cling wrap and cooking foil. Rushina and our Chef Srishti together showcased some delish recipes like Masala Cookies, Chicken roulade, Bok Choi Parcels and Oil-free Chilas that were a hit with the moms. Each of them requested us to share the recipes with them and we have done so below.
Do try them at home and let us know how your attempts turned out in the comments below.
We look forward to hearing from you!
Yield: 15-20 cookies
Time: 45 minutes
15ml Vanilla essence
6gms Baking powder
30gms Beans, finely chopped
30gms Carrots, finely chopped
1tbsp Garam masala powder
Preheat the oven to 180 degree Celsius.
Place the chopped vegetables on a baking tray and roast them for about 20-25 minutes till crisp.
Cream the butter and sugar till the sugar melts in the butter and the mixture doubles in volume.
Add in the eggs one at a time till completely mixed.
Fold in the dry ingredients and the vegetables in parts. Combine to form a homogenised mixture.
Roll the dough in a cylinder and wrap in Asahi Kasei Premium Wrap cling film and freeze.
Remove from the freezer and slice into discs.
Line a baking tray with Asahi Kasei Cooking Sheet.
Arrange the cookie discs on the tray at equal distance from each other.
Bake for 10-12 minutes till crisp.
1tbsp Caster Sugar
Pinch of Salt
1tbsp Baking powder
Whisk the eggs into the milk and keep aside.
Melt the butter and add to the egg-milk mix.
Dump all the dry ingredients in a bowl and make a well in a centre.
Pour in the milk mixture in parts and whisk the mixture vigorously till completely blended. (If making coloured pancakes, add the vegetable purees at this stage.)
There should be no lumps in the mixture. If there are lumps, strain the mixture.
Lay a sheet of Frying Panfoil on a pan and heat.
Using a ladle spoon some batter onto the foil.
Cook till the pancake develops holes on the top and a light colour and then flip the pancake to get the same colour on the other side.
Colouring will take 2 minutes if the pan is adequately hot.
(For rainbow pancakes, make coloured purees using different vegetables. Use beetroots for a bright pink, spinach for green and carrots for orange.)
Bok Choi Parcels
Yield: Serves 3-4
1 head of Bok choi
160gms Cottage cheese
200gms American style sweet corn
1tbsp Garlic, finely chopped
Pinch of Chilli flakes
Salt to taste
Boil the corn and keep aside to cool.
Once cool, blitz the corn into a coarse texture but do not puree it.
Mix the corn, cottage cheese with the garlic, salt and chilli flakes and set aside.
Remove the bok choi from the head into individual leaves. Blanch the leaves till it becomes soft and pliable or easy enough to be able to fold.
Cut out a rectangle of Asahi Kasei Premium Wrap big enough to wrap a single bok choi leaf.
Lay out the bak choi leaf on it.
Place the filling in the bok choi cavity and fold the leaf to cover it completely and make a parcel. Do the same with the other leaves as well.
Once done, steam the parcels on a colander over a double boiler. This will take 6-7 minutes as the leaves are already partially cooked.
Yield: Serves 3-4
Time: 45 minutes
1 cup Bengal gram flour (Besan)
1 Onion, finely chopped
1-2 Green chillies, finely chopped
2tbsp Coriander, finely chopped
Pinch of Turmeric powder
½ tsp Cumin
Salt as needed
½ tsp Cooking soda or Baking powder
Mix all the ingredients with a little water to form a thick batter.
Lay a sheet of Frying Panfoil on a flat pan and heat.
When hot, ladle some chilla batter and cook till slightly brown in colour.
Serve with tomato ginger chutney.