JOWAR IDDLI ‘N’ DOSAI


Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein

nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients

due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets

and many more dishes.

This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t

take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the

same for both so go ahead try,and post in your comments.

INGREDIENTS

1 cup urad dal(ulundhu)

3 cups jowar rawa

1 tsp salt.

METHOD

Wash and soak the urad dal for 3-4 hours and grind to a fine paste.

Before starting to grind the urad dal,soak the jowar rawa in water .

Now wash and strain off the water from the rawa,and add to the ground urad dal

mixture.

Add salt,mix well and allow to ferment overnight.

Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until

done.

FOR UTHAPAM/ DOSA

Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic

paste,curry leaves and poured into tiny pancake moulds.

Served with capsicum ‘n’tomato chutney.

Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.

Advertisements

CARROT ‘N’COCONUT HALWA


 

This combination of coconut and carrot is really awesome! I’m not going to summarize

on this…as carrot halwa is not new to Indian homes.It’s the quickest dessert anyone

could make.Send in your comments after trying this combination.Now…right away to the

recipe.

INGREDIENTS

2 cups grated carrot

1 cup grated coconut

1 cup sugar

A pinch of salt

Handful of crushed or sliced almonds/cashewnuts

few raisins

1/2 tsp cardamon powder

1 cup milk

100 gm ghee

Orange coloring ( optional)

A pinch of grated nutmeg

A pinch of edible camphor(optional)

METHOD

Heat half of the ghee,and add the grated carrots and coconut. Stir till raw smell is gone.

Next add the milk,salt and cook covered till the liquid is lightly absorbed.

Add sugar and the rest of the ingredients and cook till all is well corporated.Add the rest

of the ghee and remove from fire. Serve warm.

 

DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.

KASHMIRI FISH ‘N’LOTUS STEM CURRY


I love lotus stem prepared in any way.This time when I bought lotus stem I thought to

make a hot curry with fish.So…searched for similar curries and found this awesome

recipe.

As I habitually share only,tried good recipes with you all ,this is an addition to an

amazing fish curry.

INGREDIENTS

500 -750 gm fish (any good fish)

2 onions ( large)

6 pips of garlic

2 onions ( chopped roughly)

7-10 red chillies

1 piece cinammon

2-3 black cardamon

4-5 cardamon

2 tblsp dry ginger powder

2 tblsp.black cummin seeds

2 tblsp.ghee

oil forfrying fish.

few pieces kokum or goraka

1 lotus stem (peeled and cut )

1 tsp.turmeric powder

2-3 cinammon sticks

3-4 green cardamons

4-5 cloves

1 black cardamon

1tsp.red chilli powder (kashmiri )

1 tblsp garlic paste

1 tsp.dry ginger powder

salt to taste

METHOD

Apply little salt on the pieces of fish and set aside.

Heat oil ,and fry the fish to a golden brown color and set aside.

Slice the large onions,fry till golden brown and grind to a fine paste.

Add hot water to kokum pieces ,and extract kokum water and discard the pieces.

Grind all the ingredients listed in bold italics to a paste with little water.

This masala paste is called ‘Kashmiri Vadi’.

Heat 1 tblsp.oil and add the whole spices.Next add the garlic paste.

Let the garlic paste brown,add the lotus stems,turmeric,and chilli powder.

Now add the ‘vadi masala’ and saute for few minutes.

Add kokum water.Next add the brown onion paste and saute for further 5-10 minutes.

Now add the fried fish pieces,and sprinkle ginger powder.Check  salt.

Simmer for few minutes and serve hot.

Can be served with rotis or rice.

 

 

 

 

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

CASHEW ‘N’ CUSTARD BISCUITS


Biscuits are an anytime snack,and can be made in the comfort of your home.

The smell and taste of cashew and custard was great!

You could substitute any flavor of custard powder for vanilla.

Once your baking is done leave the biscuits in the oven (after it’s switched off) for

10 minutes.

Open the oven door slightly, and allow to cool in the oven .

Do try and post in your comments!

Now for the recipe.

INGREDIENTS

1.5 gms flour

3/4 cup powdered sugar (sulphur free)

1/2 cup chopped cashewnuts

100 gm butter

5-6 tblsp milk

1/2 tsp.rose essence

1 tsp.baking powder

a pinch of salt

METHOD

Mix the butter and sugar in a bowl with a spatula.(no need to beat well).

Mix the flour,custard powder,baking powder together ,and add to the beaten butter

mixture.

Add in the rest of the ingredients and lightly knead to soft dough.

Split the dough into two portions ,make each into cylidrical shapes and wrap in cling film

Keep in fridge for minimum half an hour,or maximum 1 hour.Before you keep in the

fridge mould the dough to a square or round roll,so when you cut it you get your desired

shape.No need to roll out again.

Bake for 30-35 minutes (180 degrees).Don’t overbake when you feel the biscuit soft to

touch.It will be crunchy when cool.

 

 

 

 

SEMOLINA MA -LADOO


This semolina or rawa ladoo is made in another method different from the basic ladoo

recipe.

I have posted recipes of rawa ladoo  before.

Do check to know the variations.

In this recipe I have ground the roasted semolina,and mixed with roasted gramdal .

The authentic humble maavu ladoo known as maa-ladoo is made only with ground

roasted gram dal.

As I have created a fusion with 2 recipes I have titled it as Semolina maa-ladoo.

The taste was awesome.Easy to make,melt in mouth recipe .

INGREDIENTS

1 cup rawa/ semolina

1/2-3/4 cup roasted gram dal powdered (pottukadalai)

3/4 cup powdered sugar

a pinch of salt

1/2 tsp elaichi/cardamon powder

a pinch of edible camphor ( optional)

2-3 tblsp watermelon seeds (you can use cashew nuts too)

1/2 cup ghee

METHOD

Roast the rawa in a little ghee lightly,and powder .

Mix in the roasted gram dal powder and the rest of the ingredients.

Heat the ghee and add to the mixture and make ladoos whilst hot.

If you find the mix crumbling add a little hot milk and bind.

If you are adding milk ,it is best to store in the refridgerator for longer storage.

SPINACH /PALAK ROTI


This is a soft and healthy roti made with wheat flour and few vegetables.

Attracts the eye with it’s green color from the ground spinach.

As some spices are added to the dough,you can serve with  raita.

Spinach loaded with,proteins,iron and many other nutrients is a super food to be

included always like salads juices, with dal,palak paneer and many more dishes…….It’s a

long list if I have to name it all .

Well,I shall move to the recipe now.

I will give you rough measurements for 3 cups flour.

You can make according to your requirements.

img_20190912_1858092494078863905583295773.jpgINGREDIENTS ( makes 10)

3 cups wheat flour

2 cups chopped spinach/ palak leaves( ground roughly)

1 grated carrot

1-2 parboiled potatoes (mashed lightly)

1 tsp amchur ( dry mango powder)

5-6 pips of garlic chopped roughly

1 tsp ajwain seeds (omum)

1-2 tsp cummin powder

1tsp chilli powder

Salt to taste

2 tblsp ghee/butter/oil

METHOD

Put all the ingredients into a bowl except the flour .

Add a little water ,as spinach has lot of moisture in it.( You can add later if needed).

I always add flour to the liquid,not liquid to flour.

This method you get soft chappathis without using much muscle power.

Now add the flour gradually to the rest of the ingredients to make a soft dough.

Roll on a lightly floured board and cook on a griddle like for chappathis adding a tsp.of

ghee or oil .

Cook on both sides.

Smear ghee if you like.

EGGLESS DARK CHOCOLATE TRUFFLE CAKE


This is a very very easy recipe,no beater required.

Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on

the top was a ‘ wow’ dessert.

For the recipe right away!

INGREDIENTS

75 gm unsalted butter ( room temperature)

3/4 cup sugar ( I used brown )

1 tsp instant coffee powder

1/4 cup cocoa powder

1/2 cup milk

5 tblsp.curd / yoghurt

1.5 cups flour

1 tsp.vanilla essence

1/2 tsp.baking soda

1/2 tsp.baking powder.

a pinch of salt

METHOD

Sift the flour,cocoa powder,baking powder,and baking soda together.

Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.

Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula  or

spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated

Transfer to baking tray and bake in a moderated oven for 30 minutes.

For the truffle cream

100 gm dark chocolate

1 cup fresh cream

10 gm butter

METHOD

Heat the cream and pour over crushed chocolate with butter and mix well till creamy.

Pour over cake and add crushed hazelnuts.

Note: As I don’t use much cream or icing I made cream enough to coat only the top

of the cake.

BOILED RICE THATTAI


This is a melt in mouth recipe.This same recipe I used to make ribbon pakoda,and

murukku.Light on your teeth, especially those who find it difficult to crunch on snacks

like these,this southern savoury biscuit is worth the try.

The rice has to be soaked for 4-5 hours.Samba rice or any good quality rice can be used.

The rice has to be ground very fine with less water(like for ulundhu vada).

You could make 3 varieties of snacks from the same dough.

I will be giving the variations after the recipe.

Let’s get into the recipe now

INGREDIENTS

2 cups boiled rice ( soaked for 4-5 hours)

1 cup roasted gram dal( pottukadalai)

1-2 tsp.chilli powder / pepper powder

1/4 tsp asafoetida powder.

2 tblsp.channa dal( kadala parippu)

A handful of crushed raw peanuts

Salt to taste

2-3 tblsp heated butter or coconut oil

Oil for frying

METHOD

Grind the rice very fine and thick in a mixer or grinder .

Powder the pottukadalai and sift to get a fine powder.

Mix the rest of the ingredients with the rice and pottukadalai mixture and knead to get a

fine dough.

Make tiny balls out of the dough and press between two oiled sheets.Remove slowly drop

in oil ( medium flame) and fry on both sides till light golden.( When the bubbles in the oil

mellows down it is ready to remove from fire)

Note:If peanuts are opted out ,you could add sesame seeds.

For ribbon pakoda

Same recipe omitting peanuts and channa dal.

Add till/ sesame seeds

2 pips garlic crushed

This can be made substituting gram dal flour for roasted gram dal

Whenever I make this I divide the ground rice into two portions and make 2 variations.

(Do excuse as I’m not able to make and post photos now .Will update once my hand is

healed fully)

Thaen kulal murukku ( the thin murukku)

Same as ribbon pakoda mix.

So I have given you all  a 3 in 1 recipe.

Do try and comment.