Baking goes beyond breads and desserts. It is a healthy cooking method that can be used to prepare a variety of dishes. Baking uses hot dry air to cook food, thereby saving on oil.

1. Baked Stuffed Tomatoes

Ingredients
• 6 medium sized tomatoes
• 1/2 cup crumbled paneer
• 1/2 cup chopped boiled mixed vegetables ( potato, peas, carrot)
• 1/2 cup finely chopped onions
• 2 finely chopped green chilli's
• 2 tsp. olive oil
• Salt to taste
• A few coriander leaves ( cilantro leaves) to garnish

Method
1. Gently remove the tops of the tomatoes and scoop out the seeds and pulp. Keep the scooped portion aside.
2. Heat oil in a pan; add onions and sauté till they turn translucent.
3. Add green chillies and sauté for a minute.
4. Add boiled vegetables, paneer, salt and scooped portion of the tomatoes and cook for 2 minutes.
5. Fill the tomato cups with this mixture and bake in a pre-heated oven at 200°c (400°F) for 20 minutes.
6. Garnish with fresh coriander leaves.
7. Serve hot.

Note: This can be served along with a bowl of fresh garden salad or a bowl of clear hot vegetable soup.

2. Baked Potato Wedges

You don't need a wok/ kadai and a lot of oil to make a healthy version of these tasty treats.

Ingredients
• 2 cups unpeeled raw potato wedges (wash well with a brush to remove dirt, pat dry with a kitchen towel to remove moisture)

For The Herbed Mixture
• 1/2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1-2 tbsp. olive oil (use a spray bottle to dispense oil, this helps you use less)
• 1 tsp. finely chopped garlic
• 1/2 tsp. freshly ground black pepper
• Salt to taste
• ½ tsp. red chilli flakes ( optional)

Extras/ Optional
• 2 tbsp. grated cheese

Method
1. Combine the potatoes and the herbed mixture in a deep bowl and toss well till the herb mixture and olive oil coats the potatoes completely.
2. Coat the baking tray with cooking spray.
3. Place potatoes on a baking tray in a single layer and bake in a pre-heated oven at 200°C (400°F) for 20 minutes or until the potatoes are cooked, while turning once in between so that the skins do not stick to the tray.
4. If you are using cheese, sprinkle cheese evenly on top and again bake at 200°C (400°F) for 1 more minute or till the cheese melts. Do not over bake or the cheese will get burnt.
5. Serve hot.

Note: These wedges taste great with mint chutney or green chutney!

3. Baked oats puris

These puris are made in just 2 teaspoons of oil and can be relished as a snack

Ingredients
• 1 cup whole wheat flour
• 1/2 cup oats flour (Make oats flour by crushing ½ cup of quick cooking rolled oats in a mixer to a fine powder.)
• 2 tsp. dried fenugreek leaves (kasuri methi)
• 2 tsp. black sesame seeds
• 2 tbsp. low-fat curd
• 1/2 tsp. garlic paste
• 1 tsp. green chilli paste
• 1/2 tsp. chilli powder
• 2 tsp. oil (use a spray bottle to dispense oil, this helps you use less)
• Salt to taste
• Whole wheat flour for rolling out the puris

Method
1. Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
2. Divide the dough into 20 equal portions and roll out each portion into a 3 inch diameter circle using a little whole wheat flour for rolling.
3. Prick the rolled out puris with a fork.
4. Arrange them on a baking tray, sprayed with cooking spray and bake in a pre-heated oven at 200°C (400°F) for 20 minutes
5. Turn them once after 10 minutes or till they turn crisp.
6. The puris can be stored in an air-tight container.

4. Baked Methi Muthias

Ingredients
• 1 cup chopped fresh fenugreek (methi) leaves
• 1/3 cup whole wheat flour
• 1/3 cup besan (Bengal gram flour)
• 1/2 tsp. ginger-green chilli paste
• 1 tsp. sugar
• 1 tsp. lemon juice
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 1 tsp. oil
• Salt to taste

Method
1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Preheat oven at 200°C (400°F) for 10 minutes
4. Place on a greased baking tray and bake in a pre-heated oven for 7 to 8 minutes.
5. Serve hot.

5. Baked Nachni Chivda

Ingredients
• 1 cup ragi (nachni) flour
• 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. asafoetida (hing)
• 2 tsp. lemon juice
• 1/4 tsp. garlic paste
• Salt to taste
• 3 tsp. oil
• 1 tbsp. roasted chana dal
• 1-2 small sprigs of curry leaves
• 1/4 tsp. sugar

Method
1. Combine the ragi flour, chilli powder, turmeric powder, asafoetida, lemon juice, garlic paste, salt and 2 tsp. of oil in a deep bowl mix well and knead into a soft dough using enough water.
2. Shape the dough into a cylindrical roll, fill the dough into a sev press and press out thin strands onto a greased baking tray.
3. Bake in a pre-heated oven at 200°C (400°F) for 20 minutes, toss them after 7 minutes and then after every 3 minutes. While tossing, breaking the sev into pieces. Keep aside.
4. Heat the remaining 1 tsp. of oil in a broad non-stick pan, add the roasted chana dal and curry leaves and sauté on a medium flame for 30 seconds.
5. Switch off the flame, add the baked sev and sugar and mix well.
6. Cool and store in an air-tight container.

6. Baked Murukku

Ingredients
• 1 cup rice flour
• 1/2 cup low-fat curds
• 2 tsp. sesame seeds (til)
• 1 tsp. chilli powder
• A pinch of asafoetida
• Salt to taste
• 1 tbsp. cooking oil

Method
1. Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water.
2. Put the mixture into a press and press out murukkus in the shape of round swirl onto a greased baking tray (work from the centre to the outside to the swirls). Each murukku can be 2 inches in diameter.
3. Bake these murukkus in a pre-heated oven at 180°C (360°F) for 25 minutes, turning once after 15 to 20 minutes.
4. Cool and store in an air-tight container.

7. Baked Spaghetti in tomato sauce

Ingredients
• 2 cups cooked spaghetti
• 2 cups roughly chopped tomatoes
• 1 tbsp. olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped capsicum
• 1 tsp. sugar
• 4 tbsp. tomato ketchup
• Salt to taste
• 2 tbsp. grated cheese (optional)

Method

1. Combine tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. The tomatoes should turn soft.

2. Cool completely and blend in a mixer till smooth. Keep aside.
3. Heat 1 tbsp. of olive oil in a non-stick pan; add onions and sauté on a medium flame for 2 minutes.
4. Add capsicum and sauté on a medium flame for 2 minutes.
5. Add tomato mixture, sugar, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Add the spaghetti and mix gently. Cook on a medium flame for 1 minute, while stirring occasionally.
7. Pour the spaghetti into a baking dish, sprinkle cheese ( if using) evenly over it.
8. Bake in a pre-heated oven at 200 degrees centigrade (400ºF) for 20 minutes.
Serve hot.