EGGLESS BUTTERSCOTCH PUDDING


This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/

BOILED TAPIOCA (KAPPA)


This is very simple recipe .Keralites and

Srilankans have this as a meal .

Keralites have it with coconut . Srilankans have

it with ‘Pol sambol ‘or ‘Katta sambol‘.

Trust me ,if only you have, had tasted this

sambol with boiled tapioca,it will be a frequent

meal in your homes .

Street foods in Srilanka sell this in conical leaf

packets .Really inviting !

This recipe is for people who do not know how

to boil this yam.

A good result depends on the quality of the

yam.

You have to create rustic cuts on the yam , and

peel . The peel will come off easily.

To the recipe

INGREDIENTS

Tapioca/ cassava / kappa / Maravalli / manioc

1 tsp peppercorns

1/4 tsp turmeric

Salt to taste

METHOD

Add the peeled yam with water enough to

immerse the yam.

Pressure cook for 2-3 whistles.

Allow the steam to release on its own,and

strain the water.

Take a little water from the strained liquid ,add

salt , peppercorns , turmeric and the boiled

yam and cook for 2-3 minutes and remove

from fire.

Add coconut and serve with pol sambol or katta

sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

COOKED RICE CHAKLI


This is an awesome recipe,with cooked rice and

roasted gram dal.

I just tried a small quantity, with my changes

and within minutes the whole bunch of crunch

disappeared.

So do try this easy murukku prepared by left

over rice and enjoy!

INGREDIENTS

1 cup cooked rice

1/2 cup roasted gram dal

6 dry red chillies /1 tblsp chilli flakes

1/2 tsp cummin powder (I always have roasted

cummin +curry leaves powder separately)

salt to taste.

A few sesame seeds

A pinch of asafoetida

METHOD

First powder the roasted gram dal fine and set

aside ( sieve for fine press).

Next grind the cooked rice to a fine paste, with

chillies.

Mix the rest of the ingredients and knead to a

soft dough. Add little water if needed.

Insert portions of the dough into a murukku

press and make swirls into the oil directly or on

the back of a slotted spoon ,and drop into the

oil.

Fry till the bubbles in the oil slows down and

the chakli is golden brown.

Do try and send in your feedback.

PAPPADAM FALAFEL ROLLS


This is a good side dish to serve with any meal.

The filling can be anything of your choice.Even

caramelised onions will be a good filling.

Today’s recipe will be with falafel mixture.

Soaked chick peas and spinach ground mix .

With the papadam wrap it tasted more

tastier ,so do try this easy recipe and post in

your comments and views !

INGREDIENTS

Big papadams

1 cup chick peas ( soaked)

1 cup spinach leaves/ coriander leaves

1 tsp cummin seeds

1 tblsp biriyani masala

1 onion chopped

2-3 green chillies chopped

Salt to taste

Oil for shallow frying

METHOD

First grind the chick peas,spinach leaves ,

cummin seeds to the texture of rawa or

semolina.

Mix in with the rest of the ingredients.

Soak the papadums in water till flexible to roll.

A good papadam will require just few

seconds.

Place the filling and roll like a tiny spring roll.

Some papadam don’t require any sealing of

edges , if you want to seal use egg white,or a

little flour mixed in water.

Shallow fry the rolls on a medium flame till

golden brown.

This can be served as a starter with sauces of

your choice .

OLD TIMES CHICKEN ROAST


I wanted to make an old times roast recipe,not

any grilled ,or baked but a chicken with a

crunch .Easy to make,but the trick to get a good

roast is when you marinade in the night.

Marinations of meat tastes better if they are

done overnight . Even the meat prepared for

biriyani tastes excellent when the marination

is done overnight.

If you have no time,marination can be 30 – 40

minutes.This is a deep fried recipe . ( can be

grilled or shallow fried too)

Let’s get into the simple recipe now..,,

INGREDIENTS

250 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tblsp vinegar

salt to taste

Oil to fry

METHOD

Leaving out the oil, mix all the ingredients with

the chicken and marinade overnight or 30

minutes.

Fry to a deep golden brown colour.

Serve hot.

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

SPINACH ‘N’ BEET SALAD


Beetroot is a wonderful nutritive root vegetable

which has to be included in juices,salads often.

Good for growing children and for those who

feel low on energy levels. Earlier I had

posted a boiled beetroot salad , which I make

very often at home.

This recipe is a grated beetroot salad lightly

tossed in oil , to get the raw taste out with

spinach leaves and sunflower seeds.

Quick,easy,and tasty too!Summer days calls for

Salads and juices , so do try these recipes and

post in your comments and suggestions !

INGREDIENTS

2 beetroots peeled and grated

A handful or more of spinach leaves

1 onion chopped fine

2-3 green chillies / capsicum chopped

2 tblsp lime juice

1/4 tsp pepper/ 1/2 tsp chilli flakes

salt to taste

1 tblsp oil

A handful of toasted sunflower / any seeds of

your choice.

METHOD

Heat oil and sauté the leaves for just one

second.

Remove from fire,and transfer to a bowl.

In the same oil add the grated beetroot and

sauté for just 3-5 minutes.Remove from fire

and mix in with the spinach leaves.

Add the rest of the ingredients,and mix well.

Nuts can be your choice of pumpkin,

watermelon seeds,walnuts,peanuts …,,..

As these seeds are a good source of VitaminD

it’s best to include in salads you make in these

present times.

RIPE BITTERGOURD,AMLA JUICE


The word bittergourd juice itself makes your

face crinkled expressing a No, but this can

easily go down your throat,if you want to keep

yourself healthy. On the frank and fact note,not

as pleasant as other juices but less on bitter

taste,combined with any other fruits like

orange ,papaw …. Sweetened with sugar or

honey it can be consumed at least once a week .

Yesterday I had a taste of it , and I thought to

share with you all.

To the recipe now

INGREDIENTS

1 ripe bittergourd ( seeds removed)

1 -2 Amla ( deseeded)

Sugar or honey to taste

A pinch of salt

METHOD

Blend all these together in your juicer or mixer.

Strain and serve .