Thursday, December 31, 2009

Apple Dates Smoothie

Apple-Dates a very easy to make breakfast smoothie. An apple a day, keeps the doctor away, apples contain a great amount of vitamin C, fiber and thousands of phyto-nutrients and most of its are under its peel. So, it is better to have it with the peel.
 So, for a good start to all your new year resolutions, enjoy this healthy and filling breakfast , god bless and Have a Fantastic New Year.
Ingredients
1 Whole Apple
4 nos dates
1 cup cold milk

Method
  • Core and De-seed the apples and cut it into small cubes. 
  • Remove the date seeds and cut them into small pieces.
  • Take cubed apples and dates along with milk in a blender jar and blend until smooth and frothy. Serve immediately.
Notes
Add a scoop of vanilla ice-cream and pump up the calories if serving for kids.

Monday, December 21, 2009

Non-Fried Batata Wada

I'm Enjoying my stay @ Chennai. Enjoying my Mom's Cooking. Shopping, Shopping and Shopping.
Recently bought Tarla Dalal's Non-Fried Snacks CookBook. It has got some great recipes, that can be baked/cooked on a Tava instead of Deep Frying. Me and My Sister, tried Batata Wadi recipe from that book. Came out great.
Here comes the recipe.

Ingredients
For the Batter
1/2cup Besan
1/4 tsp turmeric
1/4 tsp chilli powder
a pinch asafoetida
1 tsp oil
Salt to taste

For the Wadas
2 green chillies, finely chopped.
1 tsp  ginger-garlic paste
1 tsp mustard seeds
a pinch asafoetida
2 cups boiled, peeled and mashed potates
1/4 tsp turmeric
1 tbsp choped coriander
1 tsp lemon juice
salt to taste
Oil for cooking

For the Batter
Combine all the ingredients together in a bowl, add enough water to make a batter of pouring consistency.  Keep Aside.
For the Wadas.
Heat oil in  a small pan and splutter mustard seeds, add curry leaves and asafoetida and saute for few seconds.  Add Green chillies, ginger-garlic paste and saute again for few seconds.
Add Potatoes, turmeric powder, coriander, lemon juice and salt and mix well. Remove from the flame and cook.
Divide the mixture into 6 equal portions and shape them into flat round wadas.


Dip the wadas in the batter and place them on a greased non-stick pan.
Cover and cook on a low flame for 3 to 4 minutes.  Turn upside own, cover again and cook for another 3 to 5 minutes, using lil oil.

Remove the lid and cook the sides holding the wadas with your fingers till they turn golden brown.
Serve hot. Enjoy with sauce.
Sending this to WYF-Tea Time Snack Event Hosted By EC of Simple Indian Food

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Friday, December 18, 2009

Vazhaithandu Thogayal/Banana Tree Trunk South Indian Chutney

Banana Tree as a whole has lot of Nutritional Properties.Banana Tree Trunk in particular has lot of fiber.This white portion contains more fiber essence and also increases haemoglobin level in our blood. I got This Thogayal/South Indian Chutney recipe from Vijay TV's Cookery Show.



Ingredients
Medium sized Banana Stumps/Trunk - 2 nos.
Shallots - 250gms
Red Chillies - 7-8nos
Salt to taste

Seasoning
Mustard seeds - 2 tsp
Asafoetida - 1/2 tsp

Method
Remove the outer layer of the banana stump and cut it into small cubes.Saute it well for 10-15 minutes.
Peel the shallots and retain the whole.Heat oil in a pan and saute the shallots for a minute or two. Dry roast the red chillies for a minute. Take care not to over do this.

Let all the sauted ingredients cool. Grind them all to a fine paste with little water.Transfer it to a bowl.


Heat oil in a pan, splutter mustard seeds, add asafoetida and some curry leaves and add the chutney to the seasoning and saute it well for 20 minutes.

Makes a great combo with Idly/Dosas, tastes good with rice too.

Wednesday, December 16, 2009

Chegodilu - ICC Challenge for the Month of November

This Month ICC Recipe Chokodi/Chekodi/Chegodilu/Ring Murukku is completely new recipe for me to try.
Wanted to try this before i start off to my vacation, so made this for kaarthigai deepam itself. It was great fun trying it out, especially my son was enjoying seeing me making long threads of the dough and making ring out of it.

Ingredients
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tbsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp
Salt to taste
Oil for deep frying

Method
Making the dough:
Soak moong dal in water for half hour to 1 hour.
In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.
Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:
Heat a pan with oil, enough to fry 3 -4 at time, if you are conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.
Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.
Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.




When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.

Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

Saturday, December 12, 2009

Dry Fruit Laddu

Enjoying my stay @ Chennai. Swargame enrallum athu namma ooru pola varuma!!!! No way!!!!
yeah Chennai stinks a lot, that too after rain, it really stinks a lot, but its ok, its Chennai, my place, where i enjoyed the most wonderful years of  my life, My School, My College, College Swimming pool, Balaji Bhavan, haaa Great days!!!


Ok, coming to Dry Fruit Laddu. Wonderful recipe, taste great. Got this recipe from Channel [V]  Pakao.
Very simple to make.

Ingredients
Almonds - 1/2 cup
Cashew - 1/2 cup
Walnuts - 10-12 nos.
Dates - 10- 12 nos.
Marie Biscuits - 10 nos.
Milk - 1/4 cup
Chocolate - 4 squares of diary milk/any plain chocolate
freshly grated coconut/Dessicated Coconut - 2 tbsp


Method
Warm the milk slightly, add 2 squares of chocolate to it. Roughly Chop all the nuts.  Remove the seeds of dates and chop it. Powder the biscuits. Roughly chop 2 squares of chocolate. Mix the nuts, dates and biscuits  and chopped chocolates in a big bowl.

By this time the chocolate would have melted in the milk.  Now add this milk to the Nuts-Biscuit Mixture and make balls.  When you find the balls are not shaping, add 1-2 powdered biscuits and shape it well. Roll the laddus in freshly grated coconut or dessicated coconut.  Store it in an Air-Tight Container. Stays good for 4-5 days when refrigerated.

Laddus will be very mild in sweet. For a Sweeet Laddu, Instead of Chocolate Milk use Condensed Milk. Follow the same procedure, Just pour condensed milk lil by lil and make laddus.

Wednesday, December 02, 2009

Peanut Jamuns

After Black-eyed bean sundal, comes peanut jamuns!!!! Got this recipe from Aval Vikatan. If i dont make jamuns, my son will be left out without any sweets, he doesnt favour those urundai's. These peanut jamuns are very easy to make and turned out great!!!

Ingredients
Peanuts/Groundnuts - 1 cup (skinless)
Sugar - 3/4 cup
one riped banana
oil for frying the jamuns



Method
Soak Peanuts for 2 hours. Grind it to a fine batter along with the banana. Dont add water. Make small balls of the batter and deep fry, until golden brown.

Sugar syrup
In a heavy botton pan, take sugar and add enough water to just immerse the sugar. Let it boil, and Sugar dissolve. Take it off the flame.

Soak the fried jamuns in the sugar syrup. Serve after an hour or two. Tasted Yummy!!!!

Sending these jamuns to MLLA - 18 hosted by Srivalli, Event created by Susan
And also to Food for 7 Stages of Life - Kids Special Event hosted by Radhika and Sudheshna

Tuesday, December 01, 2009

Black Eyed Bean Bonda/Vada/Vadai

Happy Kaarthigai Deepam to all of you.
After making all the regular pori urundai's, kadalai urundai's for Deepam, i planned to try something new for the festival.
Tadaaaaa Black-eyed Bean Bonda. It was so easy to make and tasted great.


Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure

Now comes the recipe.

Ingredients
Black-eyed beans - 3/4 cup
Red Chilles - 4 to 5 nos.
Carrot - Medium sized carrot cut into half
Freshly grated coconut - 3 tbsp
Ginger - 1 tsp
salt to taste
hing - a pinch

Method
Soak Black-eyed beans for 4-5 hrs. Drain it thru a colander and remove the excess water. Now Grind the peas along with other ingredients. Dont Add Water. Let the batter be not too coarsely and not too fine.

Heat oil in a deep pan, take a small ball from the batter and deep fry. Remove using slotted laddle and place it on Paper towel.



Serve Hot with Ketchup or any Chutney.

Packing this Bonda to MLLA -18, Hosted by Srivalli, Event started by Susan
And also to WYF- Tea Time Snack Event hosted by EC of Simple Indian Food Blog

Monday, November 30, 2009

Parrupu Podi - Mixed Lentil Powder/Daal Powder

Me and My Son are going to india, for one month, yipee!!!!!  My much awaited vacation!!! But poor hubby, though he can manage well in the kitchen, i m doing my best to make his work easier.

Paruppu podi/Mixed Lentil powder comes handy in these times.


Ingredients
Tuvar daal/pigeon pea - 1 cup
Kadalai paruppu/Gram dal/Chana dal - 3/4 cup
Black Pepper/Milagu - 3 tbsp
Round Red Chillie - 15-20 nos.
Dry Ginger Powder - 1.5 tbsp
Curry Leaves - one tight fist
Hing - 1 tsp
Salt to taste

Method
Dry Roast Tuvar dal, Gram Dal , curry leaves and Red Chillies separately. Grind the roasted ingredients and the rest together to a fine powder. Store in a Air Tight Container.


Tastes Great with Hot Rice and Ghee.






Tuesday, November 24, 2009

Whacky Vegan Chocolate Cake - Madhuram's Eggless Cooking

Thursday is my Baking Day. I jus love thursday, Weekends, will be waiting to bake something new.
Thanks to Madhuram's Eggless Cooking Blog, I too Bake Good.


This Weekend i tried this Whacky Choco Cake,Came out good. Followed Madhuji's recipe line by line. The only change i made was the sugar instead of 3/4 cup i made it 1/2 cup and added some walnuts thats it.

For Frosting i used Foster Clarks WonderWhip Powder. Plzzzz, bear with my Frosting, after all i m a Beginner. :)

Click here for the Whacky Vegan Chocolate Cake Recipe
I m posting just the pics.



Monday, November 23, 2009

White Burghol+Puran Payasam/Sweet - Microwave Version

Had Some Leftover Puran in my fridge. Didnt want to waste it. Tried something by mixing it with White Burghol.  Came out Good.
This is how i made it.

Ingredients
White burghol - 3 tbsp
ghee - 2 tsp
Puran - 1 cup
Milk - 1 cup

Roasted Cashewnuts for Garnishing

Method
Take burghol and ghee in a Microwave safe Deep Bowl and Cook @ high for 2 minutes, Stir in between. Add 3 tbsp of milk and cook @ high for 3 minutes, stir in between. Add puran and 3 tbsp of milk and cook @ high for 2 minutes.  Take out and Mix well, add the remaining milk and cook @ high for 2 minutes, Add cashewnuts and cook @ high for a minute.


Thats it, Enjoy. Tasted like Akkaravadisal. I will say it is healthy in a way, It has White Burghol and Puran has Jaggery , Chana dal and only 2 tsp of ghee, sure it is healthy. :)

Sunday, November 22, 2009

Puran Poli

Puran Poli can be easily associated with Maharashtra and is its most popular dish. It is made mostly during holi when the bonfire is lit.


I got this Recipe  from my Lil sister. She cooks good Maharastrian Food, Settled in bombay for the past 3 years, she has literally become a Maharastrian Woman. She talks Good Marathi too. I m here in Dubai for the past 5 years, i would have learned only 3 or 4 words in arabic, whereas she talks good marathi, like a marathi. Her Tamil, now-a-days is Marathish. Way 2 go girl!!!!

Now comes the recipe

Ingredients
For Poli
Wheat flour -  1 cup
All Purpose Flour/Maida - 1/2 cup
ghee - 2 tbsp
Salt to taste
Water - for making the dough.

Mix all the above ingredients, knead well and make a soft dough.


For Poli
Chana Dal/Gram Dal/Kadalai Parupu -  1 cup
Jaggery/Vellam - 3/4 cup
Ghee - 3 to 4 tbsp
Cardamom -  a pinch

Soak Chana Dal overnight, and pressure cook it until soft. Mash it well. Heat a Kadai Add Jaggery and Mashed Chana Dal, Mix well. Cook it on a low flame, Add Ghee little by little, When the Puran Starts leaving the sides and comes together(thirandu varum, i m not able to find a word for this), Add cardamom and take it off the flame.


Now Divide the dough to 10 Balls. Roll each ball in to a small disc, take a small ball of Puran(2 -3 tbsp), keep it in the center and close it using the sides of the dough and now roll slowly lightly to make a small disc.

Cook both sides using ghee on a hot tava.

Tasted Great. Since it has got wheat and maida, was very light on the tummy too.


If you save the excess water after boiling the chana dal.  To this,  add a clove of crushed garlic, 1 or  2 tsp of red chilli powder,  1 or 2 tbsp of mashed chana dal, and  Salt to taste. Season it with mustard seeds and curry leaves and Cook it until the rawness of the chilli powder goes. This Katachi Amti makes a great combo for puran poli.

Packing this Poli to RCI - Mumbai Event Hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Lakshmi Krishnan of Veggie Cuisine

Thursday, November 19, 2009

Paneer Butter Masala - Priya Tasty and Easy Recipes

Priya  of  Priya's Tasty and Easy Recipes) has posted this  recipe this week. Bookmarked it for trying.

I always keep stock of paneer. Made Paneer Butter Masala for Dinner yesterday. It was a Super Duper Hit. Seriously, no exaggeration, My Hubby jus loved it. Even my brother who doesnt like to have anything paneer,  had it.

Priya followed every line of Priya's Recipe, (ha, ha, ha, rhyming isn't).
I m jus posting the picture, for the recipe Check Priya's Tasty and Easy Recipe.




Peerkangai Thol Thogayal/RidgeGourd Peel Chutney

When i made it for the first time, my hubby was really surprised. Ridge gourd Kootu is more common in my in-laws place. But Peel Thogayal was something new.  I Learned this recipe from my Chithi, My Mom's sis.
I feel Ridge Gourd as a veggie has more peel than the inner part what we cook. So, Lets not waste it
Ingredients
Ridge Gourd Peel - 2 cups (loosely packed)
Chana Dal/Gram Dal/Kadalai parupu - 1/4 cup
Red Chillies - 6-8 nos
Tamarind paste - 2 tsp
Ginger paste - 1 tsp
Salt to taste
Curry leaves- one tight fist
Hing - pinch

Seasoning
Oil - 1 tbsp
Mustard seed - 1 tsp
urad dal - 1 tsp

Method
Saute the peels with lil oil, Keep it aside, let it cool. Roast Chana Dal, Red chillies, Let it cool. Grind the sauted peels, chana dal, red chillies, and all the other ingredients together with water. You might need 1/2 cup water to grind it chutney/thogayal consistency.

Season it with mustard seeds and urad dal. If you want the chutney to be more spicy u can add 1 or 2 red chillies while seasoning.

Great combo for Thayir Saadam/Curd Rice.

Wednesday, November 18, 2009

Carrot Kheer/Milkshake - Name it as you Like.

Carrots - bright orange colored veggie, even a small kid will the say the health benefits of this veggie. Good for the Eyes, Vit A!!!!

Now Other than this it can also be used to treat Constipation, Long-term Cough, Adenoids (ask me!!!), Scalp itching and dandruff.

Once in a week i make Carrot Rice for my people's Lunchbox. This Week i changed the routine and made Some Carrot Kheer/Milkshake.

Ingredients
Medium-Sized Carrots - 3 nos.
Milk - 2 cups
Cashew - one tight fist
Sugar - 1/4 - 1/2 cup (depending upon ur taste)
cardamom - a pinch
Silvered almonds - for garnishing

Method

Wash and Peel the carrots, and cut each carrot to 3 or 4 pieces. Cook them with 1 cup of milk, cashews and cardamom.

 Keep the flame low, watch out!!! the milk may boil and come out of the pan. This happens for me always, Will be there watching all thru, a moment i might turn this or that side, whooooooooosh!!!! that time milk boils and comes out of the vessel. Cleaning this is a big task!!!!



Once the carrots are cooked, take it off the flame, let it cool. Now Blend all the cooked ingredients along with another cup of milk and sugar. I used only 1/4 cup. if the kheer is very thick add another 1/2 cup milk.

Cook it again on a very very very low flame for 2-3 minutes. Take it off the flame. Let it cool, Garnish with silvered almonds and serve.

Tastes very good and very healthy too.

Tried and Tested on my Son, trust me the kheer will be gone just like that!!!!
 
I m sending this to CFK - Veggies and Fruits co-hosted by Lakshmi of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.
 
And to Food for 7 Stages of Life - Kids Special co-hosted by Radhika and Sudheshna

Carrot Pudding on Foodista

Tuesday, November 17, 2009

Cauliflower Fritters

Weekends are the days where we normally make some thing extra in the kitchen. Now, the winter has started to set in, evenings are gettting very chilly. Now Chilly Weekend Evenings, Tummy and tongue too, wants something chillie!!!, hott!!, crunchy!!! But as a mother i want it to be healthy too.

So, Here Comes the Cauliflower Fritters. I m sending this post to Food for 7 Stages of life - Kids Special Event co-hosted by Radhika and Sudheshna.
And also to CFK - Veggies and Fruits, hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.
Since i m sending this for kids event, thought of including some Nutritional info too.

Colorful fruits and vegetables are an excellent source of DNA protective antioxidants; but there’s another vegetable that’s white in color that has similar disease fighting power – the Versatile Cauliflower.

Cauliflower is a cruciferous vegetable in the same family as another veggie with powerful health benefits – broccoli. Cauliflower lacks the chlorophyll that gives broccoli its green color because its large leaves shield it from the direct rays of the sun. That made me Say WOW!!! really

Health Benefits of Cauliflower – It Fights Cancer
Because cauliflower is a cruciferous vegetable, it has many of the same cancer fighting properties of broccoli, kale, and cabbage; vegetables that have become poster children for cancer prevention. A diet high in cruciferous vegetables such as cauliflower is thought to lower the risk of various types of cancer including those of the lung, colon, prostate, and pancreas.

Health Benefits of Cauliflower – It’s High in Vitamin C
Cauliflower is a surprisingly good source of vitamin C, an important antioxidant vitamin, one that helps to maintain a strong immune system, promote wound healing. A single serving of cauliflower provides over half of the recommended daily requirement of vitamin C.

Health Benefits of Cauliflower – It’s a Guilt-Free Food
At only twenty calories in a 3.5 ounce serving and no fat, cauliflower can be enjoyed in abundance without tipping the scales. Because of its low carbohydrate content, it’s a good substitute for potatoes.


Info Source : healthmad.com

Ingredients
Cauliflower - 1/2 kg - cleaned and cut into florets
Gram flour/Besan - 3 tbsp
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Red chilli powder - 2 tbsp
turmeric, hing - a pinch
Salt to taste
oil for frying

Method
Mix all the given ingredients except oil,  together by sprinkling very little water. The florets should be just coated. Let it rest for 1/2 hour.


Heat oil in a Deep-pan and fry the florets in batches and Dry it on paper towels.Enjoy with Ketchup.





Monday, November 16, 2009

Groundnut/Peanut Masala Stuffed Paratha

Bored of making plain chapathis for dinner. So, i m trying all kind of stuffed parathas.My Mom is a crazy lover of peanuts. In Chennai, when its season we can find it for every 10 steps @ T.Nagar Ranganathan Street, Usman Road and in every railway station and every train connecting Beach-Tambaram!!!

She is a very happy person when we get her a bag of fresh peanuts. She will become nostalgic about her childhood days and say "we used to pullout fresh peanuts from our farm and wash it the stream nearyby and eat. It tastes heavenly". She enjoys eating them even now, coz its her childhood days she cherishes everytime she pops one.cLove you amma, This Post goes specially for you!!! My Mom, My Inspiration.
Ingredients (gives approx 10-12 parathas)
Whole Wheat flour - 2 cups
Bajra flour/Millet Flour - 2 cups
Oil/Ghee - 2 tbsp
Salt to taste (Adjust accordingly since the masala too contains salt)
Water/Milk for making the dough.

Groundnut masala
Peanuts/Groundnuts - 1 cup (With or Without skin, i didnt bother the skin)
Gram Dal/Chana dal - 1/4 cup
Red Chillies - 10 nos (Round ones, if using long red chillies reduce the no by 6-7)
Tamarind pulp - 2 tsp
curry leaves
hing/asafoetida - a pinch
Salt to taste ((Adjust accordingly since dough too contains salt)

Method
For the filling
Roast peanuts and chana dal separately. Grind all the given ingredients together without water. keep separately

For the Parathas
Mix all the given ingredients together with some water and make a soft chapathi dough.Divide them into portions. Take a Ball of dough and flatten it a lil and place 1 or 2 tsp of filling at the center fold the sides in and roll it lightly to a thick disc. Dont make a big disc, it might make break the dough and cause the filling to spill out. Smaller the better.
Cook Both the sides on a Hot Tava. If you prefer u can add lil ghee/butter while cooking. I jus made it Chukka.
Didnt make any side dish for this, coz the masala itself contains Spice,sour and salt.

Tastes Great with Pickle, raitha or Plain Yoghurt
Sending this post to My Legume Love Affair - 17, hosted by SRA , Event started by Susan of Well Seasoned Cook
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