Saturday, January 31, 2015

Milagu Marundhu/Pepper & Jaggery Marundhu - Home Remedy for Prevention of Winter Ailments

This recipe is my Grandma's(Paati) recipe. She used make this every winter and give us all a gooseberry sized Marundhu(Medicine) every morning. We never used to like it for the sharp taste of pepper but the benefits of this marundhu has never failed us. It immediately gives a warmth to your body and works by soaking in each and every nerve of it.  Paati has never been to Doctor in her life, only time she went for was the day she left for her heavenly abode, she was 90 . She says it is the food they had those time, that kept them healthy even at that age. No Sugar, No BP, only pain was her knee which she had in her early 80's. I can't even compare my health with hers !!! :) 
With the onset of winter here, i for the first time made this marundhu for myself. Touch wood, I m saved from the dose of anti-biotic for this season. If you are making it for the first time, you might find the taste of pepper a bit more sharp, but trust me, this medicine is a keeper for those winter aachoooo!!!!

Ingredients
1/4 cup  whole  black pepper

1/4 cup milk

3/4 cup jaggery

3 tbsp Freshly grated ginger

2 tbsp honey
2-3 tbsp ghee


Method
  • Soak pepper in milk overnight and leave it on the counter. I used boiled and chilled milk for soaking. Next day morning, grind the pepper with the milk to a fine paste. Regarding  leaving the milk on the counter, if it is a cold climate  in your place, then leave it on the counter. If  it is a hot  climate and you feel the milk might spoil, then keep it in the fridge. The pepper has to be soaked for 5-6 hours maximum, so you can do  the soaking in the day time too.
  • Take the ground pepper in a heavy-bottom pan. Wash the mixer in which you ground the pepper with 1/4 cup water and add that water to pepper paste. Cook this mixture in a slow flame, stirring often.
  • While the pepper is cooking, take jaggery in a pan add 1/4 water and cook in a slow flame until the jaggery is melted completely. Strain that jaggery for impurities and add the jaggery and the shredded ginger to the pepper mix.
  • Let this cook until the jaggery is fully absorbed, in a slow flame. Take care, it might splutter out of the vessel, so better to have a wide pan. Keep stirring often. It takes around 15-20 minutes for the liquid to get absorbed fully. 
  • At this stage add the ghee and mix well. Let this be on the stove for another 10 minutes  or until it the fudge comes along with the ladle when stirred. Take it off the stove. Add honey and stir well.  Let it cool, keep it in an air-tight container on the kitchen counter.
  • During cold days, this can be taken for 3 days continously or alternate days in a week, about the size of a gooseberry.  If you are naturally a hot(pitta) body, you can take weekly once. And also have a cup of milk the day you are taking this.
Notes
  • The above measurements make about 1/2 -3/4 cup of marundhu. Will fit in an 200 grams bottle.
  • If you are a naturally hot(pitta) body, then take this once in a week. And also have a cup of milk the day you are taking this.
  • If you are used to simple home remedies and ayurveda then this will definitely suit you, if otherwise do not try.
  • This legiyam is just a home remedy for prevention of cold during winter and not a replacement for any Cold/Flu Medicine. 

Sending this to Cooking from am cookbook challenge, a weekly event happening @ +srivalli jetti's space

Monday, January 26, 2015

Fougasse - Sweet bread with Orange-blossom water and Orange zest

Fougasse is a flat bread from the region of Provence in Southern France, though you can find regional variations across the country. Fougasse can be either sweet or savoury and is somewhat similar to the Italian Focaccia. Traditionally this sweet version of the leaf-shaped bread was one of the 13 desserts  served after Midnight Mass on Christmas eve, signifying the 13 participants at the Last Supper.
An essential component of this meal, the Fougasse (pompe a l'huile), a sweet bread made of olive oil and flavored with orange flower water and citrus zest.It should be torn apart when served, in the same way Christ broke the bread, and not cut with a knife, as they believe that the latter incurs bad luck during the coming year.
While searching for the recipe, i came across lot of varieties of this artistic bread.  Rosemary and olive savory fougasse is the most popular among-st that list and they are such a treat to eyes too. Since i didn't fresh rosemary or olives in hand and also not sure how the taste would be welcomed at home, i tried my hands with this traditional sweet fougasse flavored with anise seeds and orange-blossom water. We loved the taste, i made 3 loaves, 1 vanished right from the oven. One loaf i have freezed for later use. if you plan to freeze, just cling-wrap it tightly and wrap again with aluminium foil and put it in a zip-loc with the date marked on.
Source : epicurious
Video for shaping the fougasse
Ingredients
For starter
1 teaspoon sugar
1/2 cup warm water 
2 teaspoons instant yeast 
1/2 cup Wheat flour

For dough
1.5 Cups All Purpose flour
1.5 Cups Bread Flour
2 tbsp sugar
1 &1/4 tsp salt
1 tsp anise seeds or fennel seeds, lightly crushed
2/3 cup water
2 tsp orange-flower water or orange juice
1 tsp finely grated fresh orange zest
1/3 cup extra-virgin olive oil + 1 tbsp for brushing
1 1/2 teaspoons flaky or coarse sea salt
Method
Make starter/Biga/Ferment
  • I used my food processor to make the dough so made the starter in the processor bowl itself and left it until ready tomake the dough. If kneading by hand, use a large bowl, that can hold about 4 cups of flour.
  • Take flour, sugar, yeast and pulse twice to mix well. Add water and mix well with a spatula. Leave it untouched for 45 minutes.
  • Since the bread used a starter, i have used wheat flour, as wheat flour gives better textured bread with a biga/ferment. You can very well make the ferment/biga with all purpose flour also. 
Make dough
  • Take crushed anise/fennel seeds, olive oil, orange zest, orange-flower water in a bowl, add water to this and mix well. Add sugar, salt and half the flour to starter  along with the liquid and beat at medium speed until smooth. Mix in remaining flour, 1/2 cup at a time, at low speed until a soft dough forms.
  • Knead for around 5-8 minutes to get a smooth and elastic dough. If kneading by hand you need to knead for around 10 minutes. The dough will still be sticky to touch but wouldn't stick to the surface.
  • Form the dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in volume for about 1 to 1.5 hours.
  • After the required time, take the dough out of the bowl and transfer it to a well-floured surface. Punch down dough, do not knead it. Divide the dough into 2 equal parts. I divided one half of the dough into two equal parts. So, totally i had one half and 2 quarter parts of the dough. 
  • Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets.
  • Using a very sharp knife, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes.
  • The cuts should be wide, since they tend to close while resting. The trick is to make the cuts and lift the dough by the corners to widen the cuts and lay them on the baking sheet. Watch this video for shaping the fougasse.
  • Preheat the oven to 180C. Brush the loaves with olive oil and sprinkle sea salt and bake for around 30-40 minutes or until golden brown. Transfer the loaves to cooling rack and serve warm.
Sending this to Bake Fest #39, happening @ +Cooks Joy's space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Sunday, January 25, 2015

Fruit & Nut Sandwich using Marraquetta bread

I have been making this sandwich for quite a sometime now, i remember seeing the recipe in one of the Friday Magazine but forgot when. The stuffing can be mixed and matched according to the seasonal produce available. Recently hubby dear bought few boxes of strawberries from the market. Yes, few boxes whenever he finds something fresh, he literally hoards it. Now, this being a fruit it is fine, think about Raw banana's, sweet potatoes, huhh!!! 
So, now to use up the strawberries, i made this quick sandwich for our breakfast today. With fresh homemade bread at home, this sandwich was such a delight to all our taste-buds.

Ingredients
2 slices of Bread, i have used Marraquetta for the sandwich
2 nos strawberries
half an apple
2 tbsp of walnuts chopped
a generous squeeze of honey or date molasses
a generous sprinkle of cinnamon
Cream cheese for garnish (optional)

Method
  • Since i have used Marraquetta, i sliced it  in the middle to get two halves. 
  • Hull a strawberry and cut it into thin slices, arrange 3 or 4 thin slices of apple, sprinkle chopped walnuts.
  • Drizzle generous honey or date molases and sprinkle little cinnamon close it with another slice.
  • Toast until it turns golden brown with little butter on each side. Serve warm with few slices of fresh fruits and drizzle honey and garnish it with a blob of cream cheese
Sending this to Come join us for breakfast, and Cooking from a cookbook challenge happening +srivalli jetti's space A

Marraquetta/La Marraquetta/Pan Frances/French Bread - Chiliean Soft bread

The main reason i chose this bread is the name, it so rhymes with maracas!!! On a serious note, the shape of the bread too is very interesting.  Marraquetta's are crusty rolls made with flour, water, yeast and salt, similar to French bread.The bread is shaped  by joining two rounds of dough together and slightly elongated to represent an oval and cut on top diagonally across to allow them easily divided into four parts. The bread dough is very simple flour,salt, sugar and yeast and very very little oil. The bread is baked with steam inside the oven to get that crusty crust top.
The bread can be enjoyed as a sandwich with some nice toppings or can as a dinner roll with a spicy dip. I would love to have it for my breafast maybe with some fresh fruits and nuts slathered with honey and toasted!! mm, yumm!!!
Ingredients
2 cups of Bread flour/All purpose flour
3/4 Cup warm water
1.5 tsp instant yeast
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil

Method
  • I used my food processor to make the dough. The dough can be kneaded by hand too. Take flour, salt, sugar and yeast together in a bowl. Pule it twice to combine.
  • Now slowly add warm warm water to this and start kneading into a soft dough. Add oil at the end and knead to get a smooth dough. Knead at medium speed for 5 minutes. If kneading by hand knead around 5-8 minutes to get a smooth and soft dough.
  • Place the dough in a well-oiled bowl, coat the dough with oil too and let it rise for an hour or until doubles in volume.
  • Once it doubles, transfer it to a well-floured surface, punch it down to release the excess air. Divide the dough into 8 portions. Roll each portion into a round.
  • Grease a baking tray with oil or line it with parchment. Now place 2 rounds of dough together and press it lightly to form an 8. using a sharp knife make a deep slit diagonally on top. Repeat the same with rest of the dough.
  • Let the dough rise for an hour. Preheat the oven to 200C and place a pan of boiling water underneath the baking tray. Bake the marraquettas for 25 minutes. Take it off the oven and let it cool completely on a wire rack. 
  • Enjoy warm as a sandwich or for dinner with a warm bowl of soup and a spicy spread. Here is the Fruit & Nut sandwich i made with these softy soft bread 
Sending this to Come, join us for breakfast, happening @ +srivalli jetti's space. And also to Bake Fest#39, happenning @ +Cooks Joy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Garlic Knots

Starting another week of Blogging Marathon, and for this week's theme i chose Bread Stubs. While going through the list there were lot of  delicious bread recipes, had a tough time selecting 3 recipes from the list. These garlic knots were in my to-do for a very long time. I baked them last week for our evening snack and planned a soup for the dinner. Though couldn't make the soup,  we loved the garlic knots. Fresh knots straight from the oven were such a delight to nibble. 
Source : Simply Recipes
Ingredients
1 & 3/4 Cup Bread flour
3/4 cup warm water
2 tsp instant yeast
1 tsp salt
1 tsp sugar
1 tbsp olive oil

Garlic butter for brushing the knots
5 tbsp butter
5 cloves of garlic
1/4 cup chopped coriander
1 tsp salt
Method
  • I used my food processor to make the dough, you can knead the dough using your hands also. 
  • Take the flour, yeast, salt and sugar together in the processor bowl. Pulse twice to mix well. 
  • Slowly add warm water and start kneading to a dough. Add oil at the end and knead for around 2-3 minutes at a medium speed to get a soft dough. If kneading by hand knead for around 5-7 minutes or until the dough soft without any cracks on top.
  • Rest the dough in a well oiled bowl until it doubles well in volume for around 60 - 90 minutes. 
  • Once doubled, remove the dough onto a well-floured surface. Punch it down to remove the excess air. Divide the dough into 3 equal parts. Work with one part of the dough, while keeping the rest covered in a bowl.
  • Line a baking tray with parchment paper. Roll the dough into a square of 6 inches and cut them into strops of 1 inch each. Take one strip, roll it into a rope of 7-8 inches long. Join the ends and make a knot.  Rest the knots in a parchment-laid baking tray. Continue the same with rest of the dough.
  • Let the knots rest for an hour or until doubled in size.  While the knots are resting, prepare the Garlic-butter. Chop the garlic finely, in a small tadka pan, add garlic to the hot pan and saute for a minute then add butter and chopped coriander.Let this simmer on the stove for 5 minutes. Take it off the stove and let it rest until use. 
  • Preheat the oven to 220C. Bake the knots for 13 minutes. Take it out of the oven, brush generously with garlic-butter and bake again for 5 minutes or until well browned on top.
  • Take it out of the oven, let it cool completely on a wire-rack.  Serve it warm with a bowl of soup or as a snack with your evening tea. 
Sending this to Bake Fest #39, happening @ +Cooks Joy's space.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Sunday, January 18, 2015

Vazhaikkai Fry/Raw Banana Stir-Fry

There are some recipes which you learn over time making mistakes.  One such recipe is this Banana Fry. My amma makes it the same way and every-time it will turn crisp, crunchy,mildly spiced and oh yumm!! I needed a bit of practice and patience to get that perfection. It is relatively a simple recipe and needs very less time than many other subzi's. 
The first time i made them , well i shouldn't be saying it a fry, it will be an absolute insult, and my hubby thought i made banana mash. :( He being a foodie and from a family of foodies, who know how to cook a perfect banana fry, simply ROFL-ed.  Till date, he compares mine with this father's banana fry and the later wins hands down, i still manage to get second place :). So, here is my simple recipe that won second place in my house, with some pointers to get a delicious fry every-time.
Ingredients
3 nos Raw banana
1.5 tsp Homemade sambhar powder
salt to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
2 pinches of hing
2 pinches of turmeric powder
a sprig of curry leaf

Method
  • Peel and slice the banana into roundels. The size of the roundel matters. Too thin, there is a chance of getting mashed, too thick will not cook even. So, cut them in even sized roundels. Keep them soaked in water until use.
  • When ready to make the fry, drain the cut banana in a colander. Heat a pan with oil given under "Tempering". Splutter mustard seeds, next add hing, turmeric and curry leaves. Saute a minute or two.
  • Next add drained banana. Let it sit untouched for a minute. Now mix gently so it coats well with the tempering. Next add sambhar powder to it and mix gently. Let it cook covered for 5 minutes in medium flame. If you feel the curry is burning, sprinkle water 2 or 3 times.
  • After 5 minutes of covered cooking, take off the cover, turn gently with a spatula again. By this time, the banana's would have cooked soft. 
  • Add salt to the curry, mix gently.Now cook uncovered for another 10-12 minutes. Turning them after every 5 minutes, as we don't add water, the curry might stick to the pan. 
  • Once they turn crisp and well browned around the edges, take it off the stove. Serve warm as an accompaniment with rice.
Notes
  • Do not add water while making a dry curry fry. It is better to sprinkle water, cover and cook for a little time, so the water vapor helps in cooking the veggie soft and uncovered cooking for a little more time make it crisp.
  • Avoid turning the veggies while it is cooking. Turning/mixing it often will make it soft , clumping together and make it a mash.
  • Keep the flame in medium. Too high will burn it fast and too slow will make it soft. Medium is the key.
  • And do not crowd the pan. Always use the right size of pan for cooking. 

Sending this to Cooking from a Cookbook challenge a weekly event happening @  +srivalli jetti space.

Monday, January 12, 2015

Tahini - Sesame Paste/Sesame Butter

There is a saying in Tamil "பருப்பு இல்லாமல் கல்யாணமா/Paruppu illama Kalayanama??",  which literally means "There is no wedding feast without lentils"?  Paruppu/Lentils nothing but cooked tuvar dal/pigeon peas mashed with salt, which is served next to rice or sometimes on top of rice along with ghee and mostly the first morsel tasted would be this dal mixed rice aka paruppu saadam (lentil rice). Same way,there is very less condiments/dips that is made without tahini in the Arabic cuisine. 
Apart from being used as one of the main ingredient in hummus, it can also be used as such as a dip for breads/chips. A little bit of garlic, dill/mint, it becomes yet another lip-smacking condiment. Though we have it ready-made in all our stores here, right from small grocery shop to the big hypermarket, it is relatively a very simple recipe, that can be whipped up in a minute.
The shelf life of this sauce is also very good, it stays well for more than a month. though i ahven't tried it for that long yet. The recipe given below makes a little more than 1/4 cup tahini.

Source : the kitchn
Ingredients
1/2 Cup White sesame seeds
3 tbsp olive oil 
Salt to taste

Method
  • Dry roast the sesame seeds in a skillet. Do not brown it much. When you get the aroma of sesame seeds roasting, remove it from fire. Let it cool.
  • Take the seeds in a mixer or your food processor bowl, pulse it 2 or 3 times to get a coarse powder.  Now add a tbsp of olive at a time and pulse the seeds for 2 minutes, stopping after every 30 seconds and adding oil. Finally add salt and pulse again for a minute.
  • The paste should nicely smooth and creamy. Transfer it to a air-tight container and store it in the fridge. They say it stays good up till a month or even longer. 
  • Incase the sauce looks like separated, give it a good stir, it will become smooth and creamy again. Use it as such as a dip for breads or add some herbs like mint/dill with 1 or 2 cloves of garlic to get a delicious  Tahini-garlic sauce.

Sunday, January 11, 2015

Wholemeal Spelt Bread

Recently i bought a small pack of wholemeal spelt flour while shopping in spinney's. I don't go to spinney's often, a supermarket here, where i normally get my baking essentials. It is usually once in 2 months, that too after kajoling my elder one, coz he hates to come shopping with me and i cannot leave him and go and definitely no shopping for my stuff on weekends, there are too many and's to this!!! So, i grab whatever i see during my short shopping visit!!! 

This recipe was behind the cover of the bread flour. The bread came out super good. Me and Lo enjoyed for our Mid-morning snack along with Turkish Cacik dip.


Ingredients
1 & 3/4 Cups  or 250 grams Spelt flour 
1/4 tsp salt
1/2 tsp instant yeast
1 tbsp honey
200 ml warm water
1 tbsp oil
Method 
  • I used my food processor to knead the dough. you can knead it  by hand too. Take flour, salt, yeast and honey into the processor bowl. Pulse it twice to get the ingredients mixed.
  • Now add olive oil to the flour mix and pulse again. Next slowly add warm water and start kneading the dough.  Knead it for 4-5 minutes in medium speed to get a smooth, soft, dough.
  • The dough will be a bit sticky but doesn't stick to the bowl or to your hands. Keep a baking pan ready greased with oil. I used my pyrex bowl. Shape the dough into a ball and let it sit in the bowl for about 45 minutes or until it doubles in size.
  • Preheat the oven to 180C. Once the bread is ready, score the top of the bread using a sharp knife, brush the top with oil and bake the bread for about 25-28 minutes  or until the top is well browned.
  • Let the bread rest in the bowl for 2 minutes, then unmould it on a wire rack and let it cool completely. Once cool, cut it into slices and serve along with a dip.
Sending this to Cooking from Cookbook challenge happening +Srivalli Jetti space, also to Come, join us for Breakfast also happening @ +srivalli jetti's space.

Turkish Cacik- Cucumber & Yogurt Dip

While i picked this theme: Arabic cuisine for this week, i seriously didn't decide what am i going to cook? Breads, no already people at home are making me a Bread Maniac Label, so i just kept it aside as i need them for all my experiments in the coming months especially with 30 odd breads in hand, no, not now!!!!
So, i zeroed in on making dips/condiments, that can be served along. Seriously, didn't know there is so many varieties of dips in this cuisine. The Humble hummus can be mixed and matched so many fruits and veggies to get a different variety! Since i was baking a bread for our dinner today, i thought this cucumber dip would serve the purpose. 
The original recipe includes dill leaves and dried mint leaves. I didn't have dill leaves in hand and had fresh mint leaves. But then, when i was googling for this recipe, there was actually lot of mix and match in the herbs. So, keep the star in the recipe cucumber and hung curd untouched and play with the seasonings. I loved the taste of mint and garlic in the dip. My LO enjoyed it with the spelt bread. 

Ingredients
2 Cups yogurt
2 nos lebanese cucumber
2 cloves of garlic
1 tsp salt
2 sprigs of fresh mint leaves
1/2 tsp fresh lemon juice (i didn't add)
a pinch of freshly ground pepper

Method
  • Take the yogurt in a cheese cloth, tie it and let it sit on a strainer for the whey to drain down. I just left it for an hour on the kitchen top. Since it is cold here, i left it on the counter, if it is a warm climate, i would advise to keep it in the refrigerator.

  • Once the hung curd is ready, wash the cucumber, do not peel, shred it and keep aside. I drained the juice of cucumber and used it along with the curd whey to knead chapathi dough. Pound the garlic with salt in a mortar and pestle, add it to the shredded cucumber.
  • Wash and finely chop the mint leaves and add it to the cucumber. Now add the hung curd to this and mix well. Taste and add lemon juice and pepper. 
  • Serve it straight away as a dip for any bread or refrigerate until use. 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Saturday, January 10, 2015

Hummus/Houmous - Middle Eastern Dip using Chickpeas

Another year of Blogging Marathon starts from today. Actually it started a week before, but i m doing only 2 weeks this time. I will be posting Arabic cuisine dishes this week. Being in this part of the world, i have tasted very less of their cuisine. Thanks to our Mega BM, i have started cooking Arabic food at home. Hummus, in Arabic means "chickpeas", the star ingredient of this dip. A very simple condiment but with the other ingredients added, it makes one flavorsome dip or spread almost for any bread/chips/crackers. 
I made them during the September Mega BM, Around the world in 30 days, to pair it with Jordan Shrak bread.  Actually many of the Arabic breads i made that time, was paired with either this hummus or Labneh/curd cheese. One of the main ingredient is tahini or sesame sauce, which i didn't have in hand, so i have used toasted sesame seeds instead. So, if you have tahini in hand use it.
Source : thekitchn
Ingredients
2 Cups Cooked Chickpeas  or 1 can of chickpeas
3 tbsp extra-virgin olive oil
3 tbsp tahini or 3 tbsp roasted white sesame seeds (i used sesame seeds)
juice of half a lemon
1 clove of garlic, roughly chopped
1 tsp salt
1/2 tsp freshly pounded black pepper

Method
  • I always have cooked chickpeas in my freezer, i used it for the hummus, you can even use canned chickpeas, in case using canned chickpeas, then drain and rinse the chickpeas under cool running water. 
  • Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.Scrape the sides of the food processor bowl and blend until smooth.
  • Taste and adjust the seasonings according to your taste. Like if you feel like adding extra pepper or lemon juice. If the hummus is a bit stiff, add a tbsp of olive oil and process to make it smooth and creamier.
  • Transfer the hummus to a serving bowl and serve along with Pita bread, chips or with anything that needs a dip. This can be used as a spread for your sandwich too. Tastes absolutely yumm!!!! 
  • Leftover hummus can be stored in an air-tight container in the refrigerator for upto a week.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Monday, January 05, 2015

Kuthiraivaali Kali - Thiruvadirai Kali using Barnyard Millet/Samo/Jhangora/Jhangore

Today is Aarudra Darisnam, the longest night of the year and also the day when Lord Shiva performs his Cosmic Dance. Normally we make, Kali using Rice rava and moong dal, with jaggery and pair it with Kootu, a spicy side with 7 different veggies/fresh beans along with tuvar/moong dal.  For a change, this year i made Kali using Barnyard Millet/Kuthiraivaali. There wasn't any difference in the taste at all and also in the looks. People will come to know only when you tell them.  

Ingredients (serves 3)
3/4 Cup Kuthiraivali/Barnyard Millet/Jhangora/Samo
3 tbsp Moong dal
3/4 Cup jaggery
1/2 tsp cardamom powder
1/ 4 Cup freshly shredded coconut
1 Cup Milk 
2 cups water
2 tbsp ghee
3 tbsp broken cashewnuts, roasted in ghee

Method

  • Take jaggery in pan, add about 1/4 cup water and mix well. Cook in a medium flame for the jaggery to melt. Strain and keep aside until use. This is to remove the impurities in the jaggery, if you know the jaggery is organic and clean, then use it as such in the recipe.
  • In a hard-bottom, wide pan, take the millet and the dal together and dry roast it in a medium flame until they turn golden. Take care not to burn the ingredients. while the dal turn golden, the millet will turn a bit crisp.
  • Now to this roasted millet-dal mixture, add milk and water, cook in a medium flame for about 10-12 minutes. Millets cook very fast, so do not leave it unattended. Around the said time, millet would have absorbed all the liquid and cooked soft.

  • To this cooked mixture, add the strained jaggery water and mix well. Add coconut,ghee and cardamom powder and mix well. 
  • Let this again cook in a medium flame until the liquid is absorbed. Take it off the stove, add roasted cashewnuts and mix well.   Serve warm along with 7-Kari Kootu
Sending this to MLLA-79, happening @ Lisa's Kitchen, event started by Susan and now continued by Lisa.

Sunday, January 04, 2015

Poha-Oats & Peanut Ladoo(POP Ladoos), Vegan,Gluten-Free, Sugar-free, Healthy Dessert

Poha-Oats & Peanut Ladoos, these ladoos have made quite a round amongst my friends during Diwali. Though i made them that time, i couldn't post due to various other pending posts. Recently, i made these ladoos again for a friend who was visiting from US. She is a college friend of mine and its been almost 14 years since we met. She got married and settled in US. We were such a bunch in college and that lazy G has turned totally Vegan and also a Marathon runner, the fittest we ever imagined. Seriously, life is such a surprise package, i never thought myself to be a stay @ home, but here i am laying eggs @ home for the past 10 years, thank god for this blogging, or else i would be running crazy on the streets!!  The one thing that hasn't changed in all 3 of us that day, is that fun part, we were like a bunch of college girls again, giggling for nothing and chatting without realizing the time and the family who were waiting for us!!! Enjoyed it thoroughly!!
Ok, enough of my banter, This is a total vegan, gluten-free and a healthy snack even for a diabetic. If you wish to add ghee, add a spoon or two, but they taste yum, without any fat! The peanuts, can be replaced with any nut of your choice, the prime fat here is the Nut butter, so have loads of it!
Ingredients 
1 Cup Poha/Flattened Rice flakes
1 Cup Regular rolled oats (you can use quick cooking too)
1 Cup Peanuts, skinless
1/4 Cup almonds
1/2 Cup Powdered Jaggery
4-5 nos Cardamom
a pinch of clove powder or a pinch of edible camphor (optional)

Method
  • Dry roast Oats, Poha, almonds and peanuts, each separately. Take care while dry roasting, keep the flame in medium and keep stirring frequently to avoid burning of the ingredients. Now, let the ingredients cool completely.
  • Take Poha, oats and cardamom together in a mixer or your food processor and grind it to a fine powder. Keep aside until use.
  • Now take roasted peanuts and almonds into the mixer or food processor and pulse it to get a fine powder. Pulse it, we first want to powder it and then mix together.
  • Once the nuts are powdered, Now add the powdered oats and poha mixture to it and also the powdered jaggery and grind again for a minute or two.
  • While grinding, the peanuts will start releasing its fat and the mixture will start clumping together.
  • Transfer the contents to a flat plate, and start making balls/ladoo's by taking a handful of mixture and pressing it tight in your palms. 
  • Store them in an air-tight container on the Kitchen counter for 2-3 days, if storing for more, i would advise to refrigerate it.

 Sending this to Cooking from a Cookbook Challenge, a Weekly event happening @ +srivalli jetti 's space.
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