Wednesday, August 26, 2015

Ragi Malt with Cashew & Coconut

This is one yummilicious breakfast that can pass the Dessert test too. Yes, ragi malt, is such a delight to taste in the morning. That too the way i make it, with some cashew nuts, cardamom and coconut it tastes like payasam/kheer for breakfast. 
Both my chintoo's love such sweet delights. As i click this post, my LO is waiting patiently near me for me to finish fast and give him his share. Though my elder one is a bit hesitant to porridge like breakfast, i cheat him with some grated chocolate on top and he is one happy kid. If too can try this chocolate trick with your kiddo!!! 
If you want to try a chocolate-y ragi pudding then, i have a recipe in my kitchen and you can find it here
Ingredients (serves 2)
2 tbsp ragi flour/finger millet flour
1.5 cups of Milk (full fat)
1/4 cup of water
1.5 tbsp sugar  (see notes)
roasted cashew-nuts for garnish

To be ground into powder
4-5 nos cashew-nuts
1 tbsp freshly grated coconut
2 nos cardamom
Method
  • Dry roast ragi flour in a pan until nice and toasty. There will be a slight color change after it is toasted well.  Let it cool for 2 minutes. Take the ingredients given "To be ground" in a mixer and grind it to a coarse mix. 
  • Add water to the the toasted ragi flour, mix well without any lumps, add this to milk. Add the ground coconut-cashew powder also to the milk. 
  • Heat milk in a simmer flame, stirring often to avoid lumps. The mixture will start boiling and thicken. Add sugar and mix well. 
  • Let it thicken to porridge consistency, will take around 5- 8 minutes after milk starts to boil. Another way to check the done-ness , is when the malt coats the back of the spoon well, then it is ready. Take it off the heat. 
  • Serve warm garnished with toasted cashew-nuts. 
Notes
  • Sugar can be replaced with 2 tbsp grated jaggery or 1 tbsp of dates syrup. 
  • If you want to omit sugar completely, try grinding 3 or 4 dates along with coconut and cashew-nuts and add it to the malt. 
Sending this to Come,join us for breakfast, happening @ +srivalli jetti space and also to Kids Delight - Healthy breakfast, happening @ Lavina Agarwal's space, an event by +Srivalli Jetti 

Tuesday, August 25, 2015

Raw rice Idly - Idly using Raw Rice - Varalakshmi Vratham Recipe/Vinayagayar Chathurthi Recipe

Varalakshmi vratham is around the corner,apart from Kozhukattai, vadai and payasam, raw-rice idly is also offered as neivedhiyam.. Usually, south-indian homes we make idly using idly-rice or parboiled rice, but for the pooja, it has to be made using raw rice only.  S
The only difference in the recipe would be the measurement of the urad dal, which should be half measure to rice.   Rest is all the same procedure. The fermented batter, won't be rising much like the regular idly batter, here mostly you must trust your nose. 
These idlies, though not as spongy as the regular idly, will be soft. When paired with a proper chutney/sambar, they make a filling breakfast.

I used my mixie to grind the batter. Only thing while grinding batter in the mixie is to watch for the heat. Mixie heats up fast, so u need to stop it every 10 minutes give it a 2-3 minutes rest and grind again. 

Ingredients
1.5 Cups Raw Rice
3/4 cup Urad dal
1/2 tsp heaped methi seeds/fenugreek seeds
1 Cup of water for grinding the batter
Salt to taste

Method
  • Wash and soak rice and dal separately in water. Soak methi seeds along with urad dal. Let this both soak for 3-4 hours. 
  • After the said time, Drain the excess water from urad dal and add it to your mixer jar/grinder, add about 1/4 cup water and start grinding.  Check the consistency mid way and add another 2-3 tbsp of water for a soft and fluffy batter. 
  • Urad dal batter should be soft and smooth. Well ground urad dal batter, froths well and u can hear the sound of air incorporated in the batter (like gluck, gluck!!!)
  • Remove the ground batter to a deep bowl. We will be adding ground rice batter to it, so use a vessel accordingly.
  • Next, drain the excess water from rice, add half the soaked rice to the mixie and 1/4 cup of water and grind to a smooth batter. Rice takes a bit more extra time than urad dal. Do the same with the next half of the rice. Add the ground rice batter to the urad dal batter. Wash the mixie with another 1/4 cup of water, wash and add that water also to the batter. 
  • Mix the batter well with your hands or using a ladle. Scrap down the sides. Cover and leave it on the counter for fermentation for a minimum of 8 hours or overnight. 
  • This batter won't fluff up well like normal idly batter, all you get is that fermented smell of the batter. Add salt to the batter and mix well. 
  • To make idlies, Wash and wipe your idly plates. Grease them with little oil. Pour a ladle of batter in each mould and steam cook for 10 minutes. Remove the plates from the steamer, let it cool for 5 minutes, using a spoon, remove the idlies from the paltes and serve hot with sambar/chutney/podi. I served it with Moong dal Sambar

Sending this to Come,join us for breakfast, happening @ +srivalli jetti space and also to Kids Delight - Healthy breakfast, happening @ Lavina Agarwal's space, an event by +Srivalli Jetti 

Monday, August 24, 2015

Instant Oats Dosa-II, Healthy Breakfast Recipe, Vegan & GF

We are still vacation-lagged!! oh yeah, kids still want their grand-ma's yumm dosa/idly for breakfast!!! Lazy me, i m yet to grind batter. Lil one is fine, i can give him poori or some toasted bread, he will be happy, but the EO is hard to please, he being a dosa master, need dosa atleast 4 times a week. One such tantrum morning was today, he wanted dosa!!! I had some cooked oats, and i had no plans to drink it as porridge since it keeps me hungry all through the day, does it happen to you??
iSo,  mixed some available flours in hand along with the cooked oats and made these dosa for our breakfast. Kiddo happy with the breakfast, mommy happy for not wasting and tummy too happy for keeping it full!! :)
Jokes apart, this is another easy to make mix and pour dosa, for your busy mornings, just remember to serve it hot straight from the tava along with spicy chutney or sambhar. If you are looking for Oats Dosa using raw oats/uncooked oats, you can find the recipe here
Ingredients
1/2 Cup cooked Oats
1/3 cup wheat flour
1/3 cup Besan/Gram flour
1/4 cup rice flour 
1 cup water
1/2 tsp salt
oil/ghee for making the dosa

Seasoning
1 Onion, chopped fine
1 green chili, chopped fine
1/2 tsp cumin seeds
2 tbsp chopped fresh coriander 
1 sprig of curry leaf, chopped fine
1/2 tsp finely shredded ginger

Method
  • To a large bowl, add the cooked oats, both the flour and salt, mix well with a ladle. It will be a gooey dough, to this add water little by little and make a smooth, pour-able batter. The batter should be a bit thin than the regular dosa batter but not watery. If you find the batter too thick, like idly batter then add another 1/4 of water to it and mix. 
  • Now to this batter, add the seasonings, one by one, and mix well. I actually skipped the green chilies, since i was making it for my kiddo's breakfast, incase you are making it for adults, go ahead and add that chili.
  • Heat a dosa pan/cast-ron tava, add a tsp of oil when it is hot, wipe it clean with a tissue/a piece of cloth. Take a ladle of batter, pour it from outside to inside. you will not pour it like regular dosa, you should do it like rava dosa, from outside to inside. 
  • Dot the edges with gingely oil/ghee, let the dosa sizzle and cook and the edges brown, using a spatula, flip and cook the other side until crisp. Remove from the tava and serve hot, with any chutney/sambar or idly podi. I served with Coconut chutney and idly podi.


Sending this to Come,join us for breakfast, happening @ +srivalli jetti space and also to Kids Delight - Healthy breakfast, happening @ Lavina Agarwal's space, an event by +Srivalli Jetti 

Friday, August 21, 2015

Samai Sambhar Saadam/Little Millet Sambar Sadam - Using Pressure Cooker

I have a special place for millets,  those who read my blog regularly, know it well. After eating millets almost daily at mom's place this vacation, we loved the feel of it, light on stomach. We made the switch willingly to see whether we love the taste and feel of it and how it affects our day to day energy levels and definitely not as a compromise, knowing my husband, for whom taste and feel comes first then comes the health quotient.  
So, while returning from chennai, i tried to lug some millets along in the luggage, the ones i get rare here. Samai/Sama/Kutki/Little millet is one among them. Made sambhar sadam with it for yesterday's lunch, it was a big hit. I have used the veggies which i had in my freezer, yes before going to vacation, i bought some fresh veggies and prepped them for my hubby's cooking, it is now coming handy for me.   The taste was spot on and absolutely no difference from the usual rice-based sadam. 

Ingredients
1 cup Samai/Little Millet/Same/Sama/Kutki (i used my Rice Cooker cup)
1/4 cup Toor Dal
2 cups of tamarind extract
2.5 cups of water
3 tbsp freshly grated coconut
Salt to taste

Vegetables
1 Large Potato
1 capiscum
4 nos shallots/chinna vengayam, skin peeled  or 1 Large onion, chopped into cubes
1 Large tomato, chopped
handful of broccoli/cauliflower florets
1/4 cup of frozen green peas
Tempering
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp methi/fenugreek seeds
a sprig of curry leaf
3 nos round red chilies
2-3 pinches of hing/asafoetida

Method
  • As i said above, i have used the veggies in my freezer for making this one-pot meal. If using fresh vegetables, wash and clean them and cut them into cubes.
  • Take millet along with the dal, wash it twice with water and keep it soaked in water for 10 minutes.
  • Heat oil given under "Tempering" in a pressure pan,  add mustard seeds, hing and turmeric powder. Let the mustard crackle, next add  fenugreek, red chilies and curry leaves. Saute for 30 seconds,
  • Add the onions, saute until they turn translucent, followed by tomatoes and the vegetables and saute for a minute. 
  • Drain the excess water from the millet-dal, add it to the pressure cooker and saute for a minute. Now add the tamarind extract and water. Mix well. Add Sambhar powder, coconut and salt.
  • Close the pressure cooker and cook for 4 whistles in a medium flame. Once done, remove it from the flame and let the pressure fall on its own. 
  • After opening add a generous tbsp of ghee on top and serve hot with your favorite curry or appalam.

Wednesday, August 19, 2015

Microwave Eggless Carrot Orange Cake with Dark Chocolate Toppings - No Bake Desserts

After two days of banana and dates, i settled with orange and carrots today. :) Actually i didn't plan for any dish today, I was still thinking and the time was running, finally i settled doing this Microwave cake. I have already experimented with orange cakes, so thought of mixing in carrots to make it more Orangish-too!!! 
Once the cakes came out of the MW, they were very simple. Awwwh, how dare i present them as Desserts? There came the chocolates to my rescue. Quickly made wee bit ganache and some chocolate cream and used grated chocolate for some more help!!! Voila, the end product was worth the effort.  

Ingredients (serves 2-3)
1/2 cup All purpose flour
heaped 1/4 tsp baking powder
1/3 cup freshly squeezed orange juice
1/4 cup finely shredded carrots
5 tbsp sugar
2 tbsp oil
1/4 tsp orange zest
a pinch of salt
Method
  • Take flour and baking powder together in a bowl. Whisk well to combine. Add orange zest to the flour mix. In another measuring jug, take the orange juice, add sugar to it and mix well.
  • To this add oil and shredded carrots and whisk well. Add this liquid to the flour mix and using a fork or spatula mix well to combine. 
  • Grease two microwave safe bowls fill the batter to 1/2 of the bowl. Microwave high for 2 minutes or until the cake leaves the sides of the bowl. Do not microwave for a longer time, you will end up with a hard rock. Microwave timings varies from Oven to Oven, so cook accordingly.
  • Once the cake is done, remove it and let it sit on the counter for a minute. Invert it on a wire rack to cool completely.

For the Toppings
100 grams Lindt Dark Chocolate (70% cocoa), divided
1/4 cup Whipping cream + 2 tbsp extra

Method
  • Divide the chocolate equally. Take one portion and melt in the microwave. I microwaved @  high for a minute. Once done, whisk it smooth using a fork, to this add 1/4 of whipping cream and whisk well to a smooth ganache. 
  • Grate the remaining chocolate, using a cheese grater.  Add a portion of grated chocolate to 2 tbsp whipping cream, to get a pour-able smooth cream.
  • Decorating the cake : Take the cake out, Place it on a wire rack, keep a plate to catch the dripping chocolate. 
  • Pour the chocolate mixed cream on top, let it drip on the sides. Top it generously with grated chocolate.
  • Now mix the smooth ganache into a piping bag or a ziploc pouch, snip the end of the bag to let out thin stream of ganache. Make wiggly lines on top of the grated chocolate both horizontal and vertical. Let it sit in the fridge until serving time. 
  • Take it out 10 minutes before serving, let it sit on the dinner table and may your guest make ohh, aahh sounds on the frosting on top, then cut and serve!!! :)
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Tuesday, August 18, 2015

Almond Butter & Banana Frozen Loaf - No Sugar Dessert

Chocolates and banana are a delicious combination. I have tried them in smoothies, in sandwiches and now in  a dessert!!! This is a very simple dessert, though the name looks a bit long, trying to include whatever i have used in the making!!!This loaf is inspired from Martha Stewart's No Bake Desserts.  Original recipe uses peanut butter, since i ran out of peanuts, i subsituted it with Almonds and got this delicious loaf. It is a perfect party pleaser.  It is again a make-ahead dessert, if serving in parties, for a large crowd, individual serving cups will be a better idea, if making at home for a small gathering, then i would suggest to make it as a loaf, which can be cut and served at the dinner table.
Ingredients
1 banana
6 nos dates, deseeded
50 grams Lindt chocolate (70% cocoa, i used half of a 100 grams bar), chopped
200 ml of whipping cream
1/2 cup almonds
1 tbsp oil
a pinch of sea salt
Method
  • Take the almonds in a microwave safe plate, add a drop of oil and coat them well. MW high for 4 minutes, removing once after 2 minutes, to toss and place it again.  Once done, let the almonds cool well. Coat a loaf pan with little oil and line it with a parchment with edges falling outside so it is easy to pull our the loaf once it is done.
  • While the almonds are toasting, remove the seeds from the dates and take it together with banana in a mixer and make a smooth paste of it.
  • Take the almonds along with sea salt in a food processor and grind. We are now making almond butter, grind for a minute, stop and scrape down the sides and continue. Do this until it gets finely powdered and start to release fat. Add a tsp or 2 of vegetable oil at the end to get a smooth and creamy almond butter.
  • To this almond butter add banana-dates mixture and chopped chocolate and grind to make a fine paste.
  • In another bowl, take the whipping cream and whip it well using an electric beater until it holds stiff peaks. To this bowl, add the almond butter-banana-chocolate mixture and using a silicone spatula, fold in the ingredients well to get a homogeneous mixture. Don't forget to lick the spatula.
  • Pour the mixture into the prepared loaf pan,  i filled 3/4th of the pan and had some leftover, which i filled up in individual mousse cups. Once done, top the loafwith some chopped almonds. 
  • Put the loaf tin into the freezer and the mousse cups into the fridge, let it sit for a good 2-3 hours. When it is time to serve, just remove the loaf pan from freezer, let it sit for 5 minutes and then pull the loaf out using the paper hanging out. 
  • Cut thick slices using a serrated knife and serve immediately. 
Notes
  • This is something similar to Ice-cream or a mousse. If it is refrigerated, the texture will be of a mousse, if frozen, it will be like smooth and silky ice-cream, the advantage is, not having any ice-crystals and No churning of course!!!

Monday, August 17, 2015

Almond Stuffed Chocolate Dates

Vacation is over, we are back home in Sharjah, slowly settling. Still have to unpack the suitcases. Yesterday was spent in cleaning our bedroom and make it sleep-able, though the doors were shut tight, i don;t know from where do we get that fine dust, and with a sensitive nose at home, that starts sneezing within  5 minutes contact of dust, the first thing i did after landing yesterday was to pick up my dust cloth and vacuum cleaner!!! sigh, a brief at mom's place, makes you more lazy, hmm!!
Ok, now coming to today's post, After a month's vacation i signed up for 2 weeks for this BM. Wondering what BM is? It is the brainchild of +Srivalli Jetti, where we blog every week on a different theme. Sometimes our ring leader, spare us and give easy themes, at times she pushes our limits to an extent where we would have never dreamed or imagined tasting or making such a dish.  Do you want to join our crazy gang, well go ahead and check here, but be warned, we are addictive!!! :)
Since, i m just back from vacation, i picked up an easy theme, No Bake Desserts, under this, i chose an easy dessert today. It takes only 15 minutes to make this, even your kiddos can make. It is a make ahead dessert, make it a day before and refrigerate it and enjoy it for your party or as a dessert for everyday.The goodness of dates, its natural sweetness along with roasted almonds, coated with good quality chocolate and rolled over nuts. Heaven i would say!!!

Ingredients
10 nos Dates, Stone removed
10 nos roasted almonds
80 grams/2 bars chocolate (i used half milk chocolate and half dark chocolate)
4 tbsp chopped pistachios
4 tbsp chopped almonds
Method
  • Remove the stone from the dates, without squishing it, just make a small slit with your thumb, remove the seed, stuff an almond in place of the seed and slightly push to close it. Repeat the same with rest the dates.
  • Melt chocolate in Microwave. Break the chocolate into blocks, take them in a microwave-safe mug/bowl. MW high for a minute. Take it out and whisk it well with a spoon, It should have melted well, into thick glossy chocolate of liquid consistency, if not MW again for another 30 seconds. 
  • Keep a plate with chopped nuts ready by your side. In another plate, place a piece of parchment to lay the choco-dipped dates.
  • Now, take a almond-stuffed dates, dip one half of in chocolate, shake a little to remove the excess chocolate, immediately roll it over chopped pistachios and rest on parchment. 
  • Another method, is to dip the whole almond-date into chocolate, remove it using a fork, shake to remove the excess chocolate, immediately roll it over the chopped nuts and rest on parchment. 
  • Stick the tray into the refrigerator for the chocolate coat to set.  Serve it straight at the time of Dessert. 
Notes
  • To roast almonds/pistachios, Spread the nuts on a microwave-safe plate, add a drop of oil and coat the nuts well. MW high for 4 minutes, taking it out and tossing it after every 1 minute. Let it cool completely, your toasted nuts ready!!!


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