Ritu’s Healthy Eating – Week 50 – #icandothis

This is it, the last day of term!

It has been a fraught week, with not the most regular of eating, and a few slips, but I have been good over the whole!

This week, I didn’t get as many photos as I was really tied up with work, and home stuff, so when I ate, I was hungry, no faffing around with the photos! But here are the ones I took!

And this week, I was surprised to learn that I actually …

Lost another 1LB!

Well, that’s set me up well for the start of the holidays! I will be at a wedding tomorrow, so no doubt there will be rich food, today we have a shared staff lunch which I intend on enjoying, and we will probably be eating en route to Birmingham tonight too!

And…don’t forget it is the end of the year… the chocolates from my pupils are already accumulating! Don’t worry, I won’t eat them all, but any Malteasers… they’re MINE! (3 boxes already!!!)

Hope you had a healthy week! I will leave you there Peeps!

Catch up next week!

Carrot Cake Cupcakes

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Another treat I baked for the Bloggers Bash looked like the above pictures. Well actually the photo shows the exact cakes I made!

If you would like to make Carrot Cake Cupcakes, follow the recipe below.

Ingredients for Cake

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
2 eggs
150ml sunflower oil
200g grated carrots

Ingredients for icing

100g softened butter
300g soft cheese
100g icing sugar, sifted
1tsp vanilla extract

Method for cake

  • preheat oven to 180 degrees Celsius/160 degrees Celsius for fan/ Gas mark 4.
  • line a 12 hole muffin tray with cases
  • In a large mixing bowl, mix the flours, bicarbonate of soda, mixed spice and orange zest
  • Whisk together the eggs and oil
  • Stir into the dry ingredients with the grated carrot.
  • Divide mixture between the cases and bake  fo 20-22 minutes until a skewer poked in comes out clean
  • Allow to cool on a wire rack.

Method for Icing

  • Beat the butter until really soft
  • Beat in soft cheese, icing sugar and vanilla
  • Use a palette knife to swirl icing on top.
  • Sprinkle with crushed walnuts, orange sprinkles, or whatever you want!

I used this recipe times 2 to make two large cakes as Lil Man’s birthday cake too!

Cooked for a little longer, but here you are!

Blogger’s Bash Bake Off! #BloggersBash #ABBA’s

That Geoffles, His Geoffleship to me, he’s a champion baker!

Last year at the ABBA’s, he brought an amazing amount of home baked treats for us all… put my Maltesers to shame!

Well, he’s been busy again this year… check his efforts out this year here!

But I decided (somewhat foolishly, considering I still need to teach/parent/wife before the Bash!) that I would bake a few bits and pieces too… It makes me happy be able to offer something, considering our amazing committee has put up so much for us to get together!

So here it all is!

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I’ve made Ritu’s Rocky Road… with plenty of chocolate… gotta be done! 😉

And Ritu’s Nutella Chocolate Twists! (Kind of a take on my Nutella Christmas trees!)

And finally, Rabbitting Ritu’s Carrot Cakes!

They are all packed and ready to go… Heaven knows how I will be transporting all this with me lol!

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Here’s to tomorrow!!!!! Can’t wait to see all my Blog Pals!!!!!

Sunday Lunch – Punjabi Style!

Much as I love a traditional English roast dinner, complete with golden, crispy roast potatoes, slices of lamb with mint sauce, and lashings of gravy, there is another Sunday meal that we Punjabi’s tend to try not to miss…

Aloo Parathas!

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These are a lightly fried potato filled bread which we eat traditionally with plain set yoghurt and pickle.

There are so many variations, stuffing them with different vegetables like cauliflour (gobi parathas), minced meat (keema parathas) or even paneer (paneer parathas). One favourite of mine is to have a plain one with fried egg! It seems to be a bit if a Kenyan Indian things!

20170423_122300I thought I would share the simple recipe for these delicious treats! Again, as I have said before, it is really hard to give measurements as we Indians like to use andazaa, or approximations! If it looks right and tastes right, that is great… probably the reason why we can never cook for a few people but always have vats of curry on the boil!

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You’ll need:

A rolling pin

A tava/frying pan

A fish slice

An insulated container to collect them in.

loose flour

chapatti dough, made from chapatti flour mixed with water to create a firm dough

potato mix – boil potatoes, and drain fully. Mash then mix in salt, pepper, cumin seeds, a little finely chopped onion, a little grated ginger, finely chopped green chilli and chopped fenugreek leaves (methi)

Butter (Butter Fry light spray if you want to be as Slimming World friendly as you can!)

Method

  • Heat tava to a medium heat
  • Take a ball of dough and roll it in your hands.

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  • Coat in a little loose flour then create a flat circular patty using your hands.

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  • Roll into a circle approximately the size of a side plate
  • Take around a tablespoon of potato mix and place in centre

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  • Gently take each side of the dough and gather into a pouch.

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  • Flatten and cover with loose flour again.

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  • Carefully roll the larger patty out to the size of a dinner plate
  • Slowly pick up and place on the tava

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  • Allow the paratha to cook gently until the dough appears to change colour.

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  • Using a fish slice carefully turn over to cook on other side.

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  • Once browned, turn over again and apply butter to the paratha
  • Turn again and apply butter to other side
  • Allow to sizzle for a few seconds and then place paratha in your insulated container
  • Repeat from second step until you have as many parathas as you need

And Enjoy!

 

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With Butter

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With Frylight

 

 

 

Ritu’s Healthy Eating – Week 40 – #icandothis

Another week, another weight change… but this time for the positive!I dropped 0.5lb so am hopefully getting back on an even keel regarding the eating… not so much eating double anymore!!!

Food this week…

And even Sonu Singh wanted a look in this time!

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Think he could smell the fish lol!

I’m a little late writing this, this morning so no time for a recipe for tip, but will be posting on Sunday about how to make a Proper Punjabi Paratha! Look out for it!

Til next week Peeps!

Stay Healthy!

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