Friday, March 02, 2012

Fast food not Fat food - Event Announcement

Hi All,

After a short break, I am back with an Event Announcement.

It is my first event to guest host which was originally started by Priya of Now Serving...

Life can be hard if one has to choose healthy food over attractive fast and fat foods. but, in these running days, it is difficult not to depend on fast and fat foods. This dependency is the base idea for this event. Yes! Why can't you create a heathier version of your favorite fast food? Make the fast food into a healthier version along with sinful, yummy taste and join with me for the event.

The Events runs from 1st Mar 2012 to 15Apr 2012. To know more about the event, Please read this Event Announcement page by Priya.

Rules for the Event:

  • Only vegetarian entries (Eggs are not allowed)

  • A healthy version does NOT mean a less appealing version. so, come up with healthy with NO compromise in taste

  • Up to 3 entries are allowed which are blogged during this period (1 Mar 2012 to 15 Apr 2012)

  • Recipe can be based on your innovation or It could be a recipe that you have been meaning to try out or have bookmarked 

  • You MUST explain why the recipe is healthy. Just a line or word is enough.

  • Use the Logo on your blog and link back to my blog and Priys's event announcement page.

  • Non Bloggers can also send an entry with or without photographs.

Please send in your entries with the subject "Fast food not Fat food - 1 Mar 2012 to 15 Apr 2012" by 15th April 2012 to umaskitchenexperiments(at)gmail(dot)com with the following info.

Your Name:

Blog Name:

Recipe Name:

Recipe URL:

Healthy Hint:

Recipe Photo (Please limit to max 400 pixels):

I am looking forward to all the healthy , innovative and tasty recipes!!!

Rush with your recipes...

You can also link your recipes here...

Thursday, March 01, 2012

Cranberry Scones - GLUTEN FREE

I have a friend/neighbor who cannot eat the regular flour, so she uses gluten free flour. She is a wonderful cook and makes lot many things without using the regular flour. Wow she is awesome, cos we eat everything and still find faults, but she comes up with so many things that I feel it's amazing.
Once I had these scones at her house and was amazed to hear that they are made out of gluten free flour which has almonds in it. I immediately asked her the recipe and borough'd a packet of that flour. From then I have been doing this, but never got a chance to put this recipe in my space. :)
You can also make lot of things with the same flour, such as pancakes, bread, scones, muffins etc., These scones are an awesome breakfast and a evening snack with a cup of T or coffee which is very healthy too. I enjoy it both ways!
Lets go to the recipe now! :)

2 1/4 cups Gluten Free flour (I used Pamela's Wheat Free and Gluten Free Flour)
1 tsp Baking powder
4 tbsp Butter (Melted)
1 Egg
1/3 cup Sugar
2/3 cups Milk/Water (I used Milk)
1/2 Dried Cranberries (I have tried the same recipe with raisins/currants too - so it's your choice, you can use any dried fruits or nuts instead)

1. Preheat oven 375F.
2. Mix in the flour, sugar, baking powder, then mix the dried cranberries.
3. In an another bowl mix butter, milk/water and egg and add it to the flour mixture.
4. Mix until just blended, make sure you don't over mix.
5. Now just spoon it over a baking sheet making sure that each scone batter is 2 inches apart.
6. Bake it for about 15-17 mins.
7. You can enjoy these warm scones with a dollop of butter on top.

You Might Also Like:

Apple Cranberry Whole Wheat Bread
Cranberry Pickle
Banana, Cranberry, Carrot and Honey Mini Muffins - Healthy and Low-Fat

Tea Cakes - The Pink Whisk

I love The Pink Whisk and her recipes, they make everything so easy and Ruth tells you its OK to 'cheat'. You can knead dough in your mixer, for instance. I've been meaning to make these tea cakes for days now, and I'm so glad I did. Ten minutes to prepare, another ten minutes when knocking down, stick 'em in the oven and it's done. 

 Make them you will love them!

I'm not going to tell you how to make them, Ruth does it so much better. Here is the recipe and tutorial.

Thanks Ruth.