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
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