Category Archives: Low Cal Dessert


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Learn how to make Gobi Manchoorian/ Gobi Manchoori

Gobi Manchoorian/ Manchoori is an Indo Chinese food which is quite popular in India. It is said to have been developed by the tiny Chinese community that lived in Kolkata for over a century.  It is nothing but fried cauliflower tossed in a sweet and chili sauce. There are two different variants of it, dry and gravy. If I were frying I would use all purpose flour and cornstarch to make a thin batter; dip the florets in the batter and then deep fry.  Once that is done follow the below mentioned sauce recipe.  Few recipes even call for Ajinomoto (MSG) to increase the taste however I try to avoid it due to health reasons. Some add food colors to give the florets a bright red color, which is quite common in restaurants. I avoid that as well.
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In the past I have baked the same dish using different flours – chickpea,all purpose and even whole wheat flour. The problem was it wasn’t as crispy as I had expected it to be also there would a thin layer of batter stuck in the base of the florets. This used to put me off. That’s when dusting cornstarch came to my mind. I actually used about 3-3.5 tablespoon of cornstarch. The cauliflower florets baked beautifully, ending with a crispy texture. But the only thing was I could feel the cornstarch even after baking ( I realized I added a lot).The next time I would work with 1.5-2 tablespoons only. I know fried ones are the best but I wanted to try something that I could enjoy whole heartedly without worrying about calories. Making junk food healthy is a very smart idea🙂 .
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To me these tasted great, not as crispy as the fried ones but slightly close to it. Once they are coated in the sauce, I don’t see much of a difference. A good sauce is the key! If you plan to use them just as plain fritters, do season them with salt, pepper, cayenne and some turmeric (for the color) before baking. Also broil it for about 2-3 minutes towards the end to make it more crispier.

Baked Gobi Manchoori

Serving Size: 3

Baked Cauliflower with sweet and Chili sauce - healthy twist to a tasty junk food.


  • Baking Cauliflower
  • 1 large cauliflower, cut into florets about 5-6 cups
  • 2 tablespoon oil
  • 1-2 tablespoon cornstarch
  • For the Sauce
  • 1 teaspoon oil
  • 2-3 garlic pods, chopped
  • 1 teaspoon ginger, chopped
  • 2-3 thai green chillies, chopped
  • 1 onion, roughly chopped
  • ½ cup bell pepper, cubed
  • 2 tablespoon ketchup
  • 1 tablespoon soy sauce
  • Green chili/red chili sauce, as needed
  • 1 teaspoon lemon juice
  • 2 tablespoon cilantro , chopped
  • Salt as needed


Preheat oven at 400F. Line a baking sheet with parchment. Cut the cauliflower into small florets. Wash and dry in a paper towel. Place all the cauliflower in a large bowl. Drizzle oil over the florets coating it well. Now add the cornstarch and toss it. Spread it evenly on the lined sheet. Bake for 20 minutes. Flip each floret. Increase temperature to 425F. Bake again for about 20 minutes. You will end with slightly crispy florets with a brownish tinge. Feel free to broil it for about 2 – 3 minutes for more crispier option, which I didn’t.

Sauce - Heat oil in a pan. Add garlic, ginger, chillies, onion and bell pepper. Saute until the onions turn pink. Do not overcook the veggies, do retain the crunchiness. Now add the ketchup and soy sauce. If you are using the chilli sauce, please add now( We don’t eat too spicy food, so I avoided the sauce). The mixture will start sizzling. Add the cauliflower,lemon juice and salt. Mix well. Garnish with cilantro.

If you are thinking of gravy please add some water mixed with very little cornstarch towards the end and then a quick boil will result in a semi gravy Manchoorian sauce. Serve as an appetizer or along with fried rice/noodles. Spring onions are a great choice too, if you have some handy do add it right at the end.

Enjoy guilt free!



Okie am back again.After my long 2.5months India vacation,I thought I wudnt take a break again,but realized the break wasnt enough.Now I blame it to the beautiful weather which has been terrific.Winter was more like a Staycation meaning a stay at home vacation.Hence,we want to make the best use of Summer.I havent been able to blog much,this is an old draft which am posting now.

There was a time when I envied my freedom of getting up in the morning and plan my day.It was only work,work and work that kept me occupied.Now I have all the time in the world and also the weather in favor, nothing stops me.Weve been busy travelling and visiting a lot of new places,some new adventures,exciting vacations etc.

This month has been quite busy,started with an adventurous Houseboat trip  my first houseboat experience! Weekend in the water thats how I spent my July 4th long weekend.Well I have no words to describe.Here lakes are as huge as a Sea. Imagine you are in the water in a houseboat, jes given a Map for navigation,lake surrounded by hundreds and hundreds of islands,wudnt one get lost???? Which direction would one travel? Except for the radio base which cud be reached for help,there is nothing else other than water!Its a mini home kinda set up inside the houseboat with stove top,refrigerator,Oven,Bunk beds accommodating eight people,bathroom,dining table etc,wat more can one ask for?We docked the boat in different locations – at times in secluded places,once at the beach to feel the cold water.Too amused by our Vegas trip,we wanted to try our hands in the casino,so docked our boat at the casino too.We were abt 100miles away from Canada,that was exciting too.Am looking forward to more such trips in the future.Well this is how the houseboat looked.

Coming to the post,making a pancake always makes me happy.I ran out of whipped cream,but this tasted good even without it.


Whole Wheat flour 1 cup
Baking Powder 1 tsp
Salt a pinch
Sugar 2 tsp
Egg 1
Milk 1/2 cup
Blueberries/Strawberries – 1/2 cup(only strawberries to be chopped)
Water as required
Cooking Spray/Canola oil for cooking.


Whisk egg and sugar together.Mix all the dry ingredients together.Add the wet ingredients to this and mix well.Add water,just enough to get a thin batter.Heat a pan,spray with cooking spray(you may use oil too),pour 1/2 cup of the batter on the pan and cook on both sides just like Dosas.

Serve hot along with any syrup(maple syrup or any fruit syrup will do good).

Verdict – Its utterly delicious one.Soft and gui gui(with the syrup).Perfect for breakfast or Dinner.

Looking forward to more entries for FIC-Express your Mood.


Sunday was eventful.Weekend in the wild,lovely..?..hmm before anyone gets me wrong,I was talking about my visit to the Zoo.Its been quite some time since I visited one. I was all the more excited when P mentioned that this place was more of a wild life sanctuary. He was indeed right and I was happy to see animals in vast open spaces amidst thick vegetation. I believe its cruel to put animals in cage and not giving them freedom to move around. It was a good five hour walk thru the vast area.I was able to spot the majestic Tiger,its agile cousin the leopard,fast and furious Puma,marathon winner Ostrich,wild wolf to name a few.It was also a treat to watch cute lil kids feed to Giraffes. The trip would have been memorable if I had spotted my fav animal the mighty Elephant.The highlight of the trip was the Monorail which runs across the entire place,giving us a panoramic view of the wild life and vegetation.Yet again the weather favored us.Last but not the least there was a festive mood in the Zoo,thanks to the wonderful musical orchestra.

I had picked up a box of Strawberries,Blueberries and Raspberries from Sams thinking I would make something.We kept munching some on our way to the Zoo and before we finish the entire box I decided to make Fruity Stacks.I guess this one is a perfect dessert when we end up with an unplanned dinner/party ,easy to make and great to relish!


Prep Time 30min
Baking 10min
Start to Finish – 40min


Phyllo sheets – 3 (thawed)
Butter 2 tbsp( I used Butter spray,coz its easy to use)
Almonds and Pecans 2 tbsp (sliced or very finely chopped)
Whipped Cream 1 cup ( I used the fat free one)
Sugar 1/4 cup
Fruits- You may use any fruits available (Strawberries,raspberries,Blueberries,Mango,Kiwi fruit,Banana,Apple,Nectarines,Peaches etc)Chopped into small slices/pieces.


Place one Phyllo sheet on a baking tray.Spray/brush butter and sprinkle sugar,place another sheet on top and brush butter and sprinkle sugar,place the last sheet ,brush/spray butter and sprinkle the almonds pecan mixture.Cut the Phylo sheets horizontally into three strips,further cutting them into small squares.Bake at 350F for about ten minutes/until golden brown.Cool it completely.

In the meanwhile,beat the cream and a tbsp of sugar (this is optional,the cream had sweet so I avoided this).Just before serving,assemble the Phyllo square and fruits.Place one square,top it with Whipped Cream and fruits.Place another square and repeat the same.

This is off to “Strawberry Feast” hosted by Happy Cook,”Click” event hosted by Jugalbandhi and “Low Fat(Eggless) Baking event” hosted by Madhuram and Fruit n Nut hosted by Mansi


Talk about Birthday parties,if it is ours its fun,if its our friends it all the more fun,what if its a small kido’s birthday
After moving here,I have been attending Kids Birthday Parties more than ever before.While P doesn’t miss any of it,more so for the free meal(as always):-D,I often wonder how much he actually enjoys being a part of it.Initially,I used to feel a li?l out of place during these parties as most people had kids leaving the newly weds as minorities.However over a period of time Ive started getting used to these, reminding myself that I wud be in the same boat sooner or later hosting my kids party.It also makes me realize the amount of patience and responsibility that I need to have before I become a parent.The birthday babies all decked up are blissfully unaware of the colorful surrounding ,clapping hands and multitude of new faces.They look extremely adorable and hog the limelight for the entire evening.Thanks to the technology – Digital Camera,Camcorders etc,these precious moments are captured and can be treasured lifelong.Shopping for gifts isnt easy either,with tons of cute options available .I wish I were a kid here celebrating birthdays and receiving gifts:). How I wish?

The Birthday cakes again are so colorful and fascinating.Having a cake in the shape of Garfields,Barbie or Dora is so common these days.Its jes not the taste of the cake,the presentation and decoration makes it even more appealing to the taste buds.I realized after coming back from my vacation,I havent baked a cake/a pie/tart.Since I wanted to make something different,some thing simple and low on calories I made this yummy looking dessert.The recipe was from the book Smoothies and desserts,but I have tweaked it to suit my taste buds and yes it is a Low Cal Dessert,aint that good enuf to indulge on:-P


Prep Time 20min
Start to Finish 3.5 hrs(including freezing time)
Servings 10-12


Graham Cracker Crumbs – 1 cup
Butter – 2 tbsp (Melted)
Pecans – 2 tbsp (very small pieces)
Sugar – 2 tbsp

For the topping:

White Chocolate/Vanilla Instant Pudding & Pie filing mix – 1 pkt
Fat Free Vanilla Yogurt – 2 cups
Milk 1/2 cup( I used 1% milk)
Low Fat Whipped topping 1 cups Frozen(thawed)
Bananas 2 ripe and firm (chopped into cubes)
1 tbsp chocolate syrup


Grease an 8 inch square baking tray,with fork mix crumbs,melted butter,Pecans and sugar until crumbs are evenly moistened.With hands,press the mixture evenly onto the bottom of the plate.Bake at 375F for 10mins.Cool it well.This is the usual recipe I follow to make the crust.
In a bowl,mix the pudding mix,yogurt and milk,whisk for a minute until smooth(I used an electric blender for a min in low speed).Fold in the whipped topping,dont try beating it.Drop the Bananas and stir in slowly.Spread this mixture onto the crust(Crust should be at room temperature or cold).Cover and freeze at least for 3 hours or until firm.

Remove from the freezer , let it stand for 10min and then cut into squares and top each squares with chocolate syrup. Always store the remaining covered in the freezer.

The second time I tried this,I didn?t bake the crust.I went by the original recipe – I spread the crumbs and placed it in the freezer for 10mins,did the topping and it was jes perfect.


Looks can kill,don?t they?During each bite, I could feel the banana chunks,it was very well coated with the cream and yogurt.In between l’il pecans made it crunchy.I could eat this guilt free not thinking much of calories.230 cals per serving for this wonderful dessert?.ain?t that great?:P

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