Monday, February 18, 2013

3 Nuts Chutney - Healthy South-Indian Breakfast Condiment

Bored of the regular peanut chutney,try this 3-Nuts Chutney, you will get a Delicious Condiment for your Breakfast and also the goodness of these Super Food also!!!
1/2 Cup Skinless Peanuts/Groundnuts
1/4 Cup Almonds/Badam
2 tbsp Walnuts
5-6 nos Red Chilies, I used long variety
a Small marble-sized Tamarind
1 Cup Water (adjust according to desired consistency)
Salt to taste
1 tsp gingely oil
1/4 tsp mustard seeds
a sprig of curry leaf
1/2 tbsp urad dal (optional)
hing a pinch

  • In a pan/kadai, add a tsp of oil and roast Peanuts, Almonds and Walnuts along with Red Chilies. I first roasted the peanuts,then added Almonds and Walnuts together.
  • Take it out on a plate and let it rest for sometime to cool. Grind them along with tamarind, salt and a Cup of water in a mixer.Transfer it to a bowl.
  • Heat oil given under "Tempering" in a small pan, splutter mustard seeds, add hing, curry leaves, if adding urad dal, add now. Let the dal brown, Pour the sizzling tempering over the Chutney. Serve it with Idly/Dosa/Upma. 

Thursday, February 14, 2013

Cheesy Masala Capsicum Sandwich

Wishing all my reader's a very Happy Valentine's Day!!! The Whole Blogging World is brimming with Loads of Valentine's day Recipes, Lots of Bakes, Sweets, but i chose to post a Simple, yet Filling Breakfast recipe.
As my readers most of you might have noticed, that these days i m posting a lot of sandwich recipes, Mostly because, Mornings are damn crazy, my little one wakes up along with me, so half the time he will be clinging to me while i am cooking!! :) When i put him on his swing chair, he will play for 10 minutes, after that it is Dolby!!!! So, i need to stop whatever i m doing and go attend to him. So, with me running crazy these days, i try to keep the work @ the kitchen to the minimum. So, Sandwiches are real life-savers!!!

Ingredients (makes 4 sandwiches)
For the Filling
2 Medium Capsicums, thinly sliced
1 medium Onion, finely chopped
1 tbsp tomato paste ( i used store-bought) or one small ripe tomato
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1-2 tsp oil
hing, turmeric each a pinch
salt to taste

8 Slices of Brown Bread (Sandwich bread/White Bread/Wholemeal Bread)
4 slices of Cheddar cheese (i used low-fat)

  •  Heat a pan oil, splutter mustard seeds, add cumin. After cumin crackles, add hing, turmeric and onion, saute until translucent.
  • Next add tomato paste, 1/4 Cup of water and all the dry masala powders and cook till the oil separates.
  • Add the thinly sliced capsicums and Mix well. Adjust Salt, cover and cook for 3-4 minutes. We dont want to make the capsicums mushy. Take it off the flame.

Assembling the sandwich
  • Place a Cheese slice on a bread slice, top it with 1 or 2 tsp of the filling and close it with another bread slice.
  • Heat a Tawa, toast the Sandwich crisp on both the sides. Cut it diagonally into four and Serve.

Sending this to Know your Dairy - Cheese, happening @ nivedhanams, Event by Jagruti. Also to Breakfast Club happening @   Farmersgirl kitchen, event by fussfree flavors.
Also to Healthy Food for Healthy kids - Sandwich, happening @ cookbook jaleela, Event by Nithu

Sunday, February 10, 2013

Avocado Smoothie

With Sandwich as Breakfast these days, i try to serve a smoothie with it. Mostly we will have Orange Juice. Last week, while shopping i picked some ripened Avocado and made some delicious Smoothie. It is very easy to make this Smoothie, just scoop the pulp and Blend, Blend and Blend.
After hearing the goodness of this fruit, i m planning to include them in our diet regularly. It is important to choose a Ripe Avocado for the smoothie or for that matter any other recipe of Avocado. 
How to chose a Ripe Avocado?
  • A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. I normally look for the color of fruit, if it is dark green, kind of blackish green, i pick them.
  • Another way is to look @ the stem-side of the fruit, if it is yellow-green color then the Fruit is Ripe or if it is brown/black then it is a spoiled fruit, put it back!!!

1 ripe Avocado 
500ml Fresh Cold Milk
1-2 tsp Date Syrup (honey/Sugar), for individual serving

  • Cut the Avocado into two and scoop the flesh-out into a blender jar.
  • Add half the Milk first and blend it at medium speed. The pulp would have fully blended with milk.
  • Now add the remaining milk and blend thoroughly. 
  • While serving, add a tsp or two Date syrup to a Glass and pour the Smoothie. Stir and Serve Chill.
  • If you plan to store the smoothie, then store it without adding sugar/honey/date syrup in the fridge and add it  While serving. 
  • The Smoothie taste great even without adding any Sweetener.
Sending this to Breakfast Club, hosted by Farmersgirl, Event by Fussfree Flavors

Wednesday, February 06, 2013

Nutella Apple n Cheese Sandwich

These days Me and my hubby prefer to have sandwich at-least three days a week. While Kuttu loves a simple butter toast, my hubby prefers a filling sandwich. 
Last week, while shopping I picked up a bag of Granny Smith apples. After making some pie and munching them plain, i tried some in sandwich along with our favorite Nutella and cheddar cheese. It tasted so delicious  the sweetness of nutella and salt of Cheese, combined together with crunchy apples, tasted awesome.

Ingredients  (Makes one sandwich)

2 Slices of Brown Bread (White Bread/Wholemeal Bread)
a tsp of Nutella
A Quarter of an apple, Chopped into thin slices(i used Granny Smith Apples)
A Slice of Cheese (i used low-fat)
 a tsp of butter for toasting the bread (optional)

  • Core an Apple and cut into quarters. Chop a Quarter into thin slices.  Each Sandwich needs just a few pieces of apple.
  • Slather a tsp of nutella on a Slice of bread, top it up with few apple pieces.
  • Close it with a Cheese Slice and another slice of bread. 
  • Heat a Pan, Toast the sandwich crisp on both sides. Cut n Serve. 
Sending this to Know your Dairy - Cheese, happening @ nivedhanams, Event by Jagruti. Also to Breakfast Club happening @   Farmersgirl kitchen, event by fussfree flavors.
Also to Healthy Food for Healthy kids - Sandwich, happening @ cookbook jaleela, Event by Nithu

Tuesday, February 05, 2013

Eggless Drømmekage fra Brovst- Danish Dream Cake

Drommekage fra Brovst aka Danish Cream Cake is what we were challenged this time for Baking Eggless  by Gayathri. The recipe was suggested by Meena of Chettinad Fiesta. It is a Vanilla Pound Cake topped with Delicious Coconut topping. I tried this cake twice. First time the cake was way too dense, i baked it in a smaller container, so thought it was the reason. Though it was dense, the taste was awesome. Second time, i got a better cake. The taste was really good, with the sweetness and aroma of Coconut mixed with butter and sugar, mmm Divine!!!
My kiddo would never try a cake that is not chocolate, but he ate a full slice of it as i was trying to take a picture and asked some more the next day. 
But i should warn you, it has loadssssss of Calories, butter and coconut, If you dont mind them or planning to make somebody else eat ;) go ahead , bake and enjoy.

For the Cake 
1 Cup + 2 tbsp All Purpose Flour. 
1 and 1/2 tsp baking powder 
2 tbsp Butter
1/2 Cup Milk
1/2 Cup Pureed Silken Tofu (substitute for 2 eggs)
3/4 Cup Brown Sugar
1/2 tsp vanilla extract 

For the Topping
1/4  Cup butter, softened to room temperature 
2 tbsp milk 
3/4 Cup dessicated coconut 
3/4 Cup Brown Sugar

For the Topping
In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake. 

For the Cake
  • Preheat oven to 200 degrees C/400 degrees F. Grease an 5 inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper. 
  • Whisk together Flour and Baking Powder. Cream together Butter and Sugar using a hand blender.  Add Silken tofu and Whisk again. 
  • Alternate Flour and milk little by little and mix with a spatula.
  • Pour the batter in the prepared baking dish and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.
  • Once the cake is done, take it out of the oven, spread the topping on the top and Bake again @ 200C for 10 minutes or until the top is browned.
  • Take it out, let it cool. Slice it up and serve.
  •  Baking time varies from oven to Oven, so bake accordingly. 
  • If you don't find Silken Tofu you can use 1/2 Cup Yogurt.

Saturday, February 02, 2013

Dal Palak, Using Pressure Cooker

Another Quick, Easy and delicious recipe using the Kitchen King - Pressure Cooker. As i told in my previous post, Kuttu loves Dal. So, i try to give him as many varieties as possible with his favorite Dal. He is a happy kiddo, with a plate of Dal-Rice and Ghee!!! Makes his Mommy's Job pretty Easy. :)
1 Bunch of Palak Leaves/Spinach
3/4 Cup Moong Dal
2-3 Cloves Garlic, Chopped
1 Green Chilli
Salt to taste

1 tbsp Peanut Oil/Gingely Oil
1/2 tsp Mustard seeds
3-4 Red Chilies, Long Variety, Broken into Two
1 tbsp urad dal
hing, turmeric each a pinch
  • Wash the Palak leaves/spinach and Chop roughly. Take Dal and Palak Leaves in a Pressure Cooker, Add garlic, Chili and Salt. Add 2 Cups of Water. Pressure Cook for 3-4 whistles.
  • Once the pressure drops, Open the Cooker, Mash the Dal-Palak with the back of the laddle. 
  • Heat oil given under "Tempering" in a Pan, Splutter mustard seeds, add hing, turmeric. Add Urad dal and broken red chilies. 
  • Once the dal is brown, add the sizzling tempering over the dal. Serve Hot with Rice with a dollop of ghee.
Packing it to Dish it out - Lentils and Garlic, happening @ Nivedhanams, Event by Vardhini of Cooksjoy
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