CARAMELISED APPLE SAGO KHEER (PAYASAM)


Apple in Kheer …Sago and vermicelli with

apple roasted in ghee and sugar .

You could use jaggery , or palm sugar.I made

this with fresh milk,you can make with coconut

milk too .

Easy and quick to make , this sago pudding can

be served any time of the day.

To the recipe now (serves 3-4)

INGREDIENTS

1/2 cup sago washed

2 tblsp roasted vermicelli ( optional)

1 big Apple ( cores peeled and grated)

1 -2 tblsp sugar to caramelise

1 tblsp.ghee

1/2 tsp cardamon powder

Sugar / jaggery to taste

Few cashews and raisins fried lightly in ghee

2-3 cups of milk

1 cup water

a pinch of nutmeg powder

A pinch of salt

METHOD

Heat water .When it is reaching boiling point

add the sago and vermicelli , with salt .

Simultaneously heat ghee,add the grated apple

and sugar ,and cook till golden brown and set

aside.

When the sago is cooked and swell ,add sugar

the milk and cooked apples,and the rest of the

ingredients . Do not allow to boil .

Can be served hot or cold .

Variations : You can use grated pumpkin and

create pumpkin kheer.

Note: Soaking sago for some time ( 10 minutes)will help you to get a better texture.

RAW TURMERIC PICKLE


Turmeric known for it’s wonderful health and

cosmetic benefits is nature’s gift to mankind.

Well,I came across this raw turmeric plants ,

during Pongal ( harvest festival in India) and

thought to plant one and check how it grows.

How?You can check the photo .This yield was

from the smallest pot I had .

I really didn’t know what to do with this,as I

have used only dry turmeric and turmeric

powder.

While at my grocery shopping,I happened to

see this turmeric pickle and I purchased one.

In admitting the fact , that it has a strong

taste…considering the pandemic of recent times

it should be included in your diet.

I searched the Internet and found this recipe,as

I didn’t have the idea of including raw turmeric

in pickles.

So here’s the recipe to the healthy turmeric

pickle

INGREDIENTS

100 gm raw turmeric peeled and cut into

strips,or grated

3 lemons cut into pieces

Juice of 1 lemon

10-12 green chillies cut into half

2-3 tblsp mustard oil /sesame oil

1 tsp mustard seeds

1 tsp fenugreek seeds

1-2 tsp red chilli powder

1 tsp mustard powder

1 tblsp salt

1 tsp.sugar

METHOD

Heat oil ,add mustard ,and fenugreek seeds.

Add green chillies ,and switch off the flame.

Mix in the rest of the ingredients in the heat.

Allow to cool and store in steel used glass jars.

Use pickle after 7 days . Do not forget to shake

the bottle daily .

You can add carrot if you like

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

ROAST CHICKEN MACARONI


I prepared this for dinner,in my own way and

style.

Soaked chillies in the hot strained liquid of the

boiled macaroni .Roasted the chicken .Made the

tomato sauce ,tossed in and instead of

cheese(as I ran out of cheese 🤪).All for the

good .Lovely without cheese !

Now to the innovated recipe.

INGREDIENTS

1 packet macaroni ( cooked according to

directions in the packet)

1 -2 big leeks chopped

2 carrots chopped

A small piece of cabbage chopped

4-6 dry chillies

2 tblsp vinegar

3-4 pips garlic

250 gm boneless chicken

1 tsp ginger-garlic paste

Oil/ butter to fry the chicken

3 tomatoes

2-3 green chillies cut into strips.

Salt to taste

1 tblsp sugar

2 tblsp tomato ketchup

METHOD

Do not discard the remaining water ,from the

boiled pasta.First soak the chillies in the hot

Pasta water for 10 minutes.

Grind the chillies coarsely ,with tomatoes and

garlic, vinegar with a little pasta water

Cook this ground mixture with olive oil,salt,

sugar on a slow fire till it is saucy.

Marinade the chicken with ginger-garlic

paste,chilli powder and salt and fry till golden

brown.Shred to sizes you like,and set aside

Heat a little oil ( from the remaining chicken

fried oil) in a wok.

Add the chopped vegetables and sauté with a

little salt for 5 minutes.

Add the tomato- chillie sauce, chicken pasta

and a little of the pasta water , and mix well.

Remove from fire .

Spread ketchup on top.

Add strips of green chillies.

Break eggs on top of the mixed pasta,and bake

in a 200C oven for 10 minutes .( This stage is

optional.You could serve without adding

eggs too.)

Topping variation

1.You can add grated cheese as topping and bake.

2.You can add grated cheese,butter to boiled and mashed potatoes .

3.A drizzle of white sauce or cheese sauce.

HORSE GRAM IDDLI


Horse gram or Kollu (Tamil) is a lentil with the

highest form of protein,calcium, iron …,,,,,

Power packed promoting heat and energy, in

your body keeping you vibrant and energetic .

Used as feed, for horses and cattle stock has fat

attacking properties,thus considered good for

Obesity.Insulin level regulator,and many more

to find if you hit the search button.

As ,it provides heat to the body, it is good for

colds and coughs.Due to its heat inducing

properties ,you should either stabilise by other

cooling agents .Sprouted horse gram is good to

be included in salads too. There are many ways

you could include this humble lentil.

Soups,rasam, dosas , chappathi……to add to

the list today my recipe is for kollu iddli.

This is made with the basic iddli mix and pre-

soaked ground gram.

It’s easy to make varieties of iddli and dosa if

you have basic iddli mix always in your fridge .

So without the hassle of soaking for each

variety this is an easy way of having different

iddlis on your table.

INGREDIENTS

Half cup horse gram soaked overnight

3-4 cups of iddli batter

salt to taste

A pinch of baking soda

METHOD

Wash and grind the kollu to a paste .

Add to the batter with salt and a pinch of

baking soda.Mix well and set aside for 10

minutes.

Pour into iddli moulds and steam till done.

Serve with chutneys of your choice.

You could make dosas from the same batter

SWEET POTATO BURFI


Sweet potato known for its health benefits

should be included in your diet.

The present scenario in lifestyle,is innovating

recipes with yams like this ,which were

consumed boiled with or without coconut

in early days .

As my kid’s favourites are not sweet potatoes or

any yams,I lay it on the breakfast table ,as an

option and…the result will be untouched. So, I

convert this type of food into tarts , chips , or

make it as a side dish.

Today I’m going to share with you a burfi with

this yam with lots of coconut.Yum Yam burfi!

INGREDIENTS

1 cup boiled,peeled,mashed sweet potato

3 cups grated coconut

2-3 tblsp semolina

1 tblsp gram flour

1 cup sugar

A pinch of salt

1/4 tsp dry ginger powder

1/4 cup powdered cashews

Few cashewnuts

3 tblsp ghee

1/2 tsp cardamon powder

50-75 gm mawa / khova

METHOD

First heat half of the ghee, and roast the rawa

and gram flour for 3-4 minutes.

Add the rest of the ingredients, and keep

mixing till everything turns out to one lump.

Flatten on a greased plate and cut into desired

shapes.

I’m not a fan of condensed milk ,but as an

option you could use condensed milk.

MANGO CHUTNEY -2 versions


This is my favourite mango chutney,addictive

and well to go with any rice.

Raw mango pieces mixed with dates,vinegar

and chilli is indeed a finger licking dish!Mostly

seen in Sri Lankan cuisines if,cooked in clay

pots enhances the taste.

To the recipe now…

INGREDIENTS

2 raw mangoes ( opting to peel the mango is

your choice)

2 tblsp date syrup ( you can soak little dates

in hot water and grind)*

1 tblsp.chilli powder

Salt to taste

A few peppercorns

Curry leaves,rampe( pandan )

1/4 cup vinegar

1 tblsp oil

Few garlic cloves ( optional)

METHOD

Heat oil ,add the raw mangoes,salt,and the rest

of the ingredients and slow cook till mango is

tender.You can add a little water if you

like.Cook till thick.This can be stored for a few

days

*You could add sugar or jaggery instead of date

Syrup.

The same recipe I tried with Apple and Mango.

Photo -👇Apple and mango chutney

Apple and mango chutney!

CHEESE ‘N’SPINACH WHEAT FLOUR BUNS


Buns for a meal is comfort food .Less hassle in

serving and eating it too….. I used cream

cheese and cheddar cheese ( unprocessed),but

if you want more richer flowing cheese ,do use

Mozzarella cheese.

The filling is only a mix in a bowl,so it’s easy

and quick to make .

One healthy point I would like to highlight :

Please do not use processed cheese.

INGREDIENTS

4 cups wheat flour

1/2 cup all purpose flour ( optional)

2 tsp rapid rise yeast / dry yeast

1/2 cup lukewarm water

2 tsp sugar

1 egg

2-3 tblsp olive oil

1 tsp salt.

METHOD

First mix yeast ,sugar and warm water together

Once you see it has risen to a bubbly mix,only

then mix in the ingredients,except oil .

Mix well to bind to a soft sticky dough ( use

warm water to bind).

Now add the olive oil ,and knead for (10

minutes in mixer,15-20 minutes if you are

mixing by hand). Cover and set aside to rise

double.

After the rise,punch the dough down,and

lightly knead for 5 minutes .Cover and start

making the filling.

For the filling

Any cheese you like.

A bunch of Palak/spinach leaves cut.

2 green chillies chopped fine ( I used pickled

green chillies )

A little grated nutmeg

Pepper and salt to your taste.

1/2 tsp cummin seed powder. ( optional)

Method

Mix all the ingredients together and use as

filling.

Divide portions of the dough.Roll lightly and

keep filling and make your desired shape and

style.

Brush the tops with beaten egg yolk

Bake at 200C for 20 minutes!

CHICKEN CUTLETS


Chicken cutlets or any cutlets is any time

favourite to all.

You can serve cutlets with any cuisines of the

world.

This time I mixed some sesame seeds with

breadcrumbs for coating.

I used leeks for onions ( forgot to cut and take

photo).You can use spring onions too.The

aroma and taste of these greens bring out a

nice flavour.

So do try this recipe and post in your comments

INGREDIENTS

250 gm boiled chicken ( shredded)

125 gm boiled and peeled potato ( mashed

light)

leeks or spring onions finely cut

1 tsp ginger garlic paste

3-4 green chillies ( finely chopped)

Pepper powder ( to your taste)

1 tsp.cummin seed powder

1/2 tsp.garam masala powder ( I use my mom’s

spice powder recipe uploaded)

1/2 tsp chilli powder

1 tomato

Lime to taste

A little breadcrumbs

salt to taste

1-2 tblsp.butter/oil

Breadcrumbs ( enough to coat)

1-2 beaten eggs ( you could mix a little flour in water and dip in batter if you don’t like eggs)

METHOD

Heat butter and add the tomatoes,ginger-garlic

salt and sauté till tomato is soft .

Add leeks ,green chillies,boiled chicken,rest of

the spices and boiled potato and mix well.

Remove from fire,add lime juice and a handful

of breadcrumbs and bind.

Divide portions and shape into balls.

Dip in beaten egg and coat with fine

breadcrumbs mixed with sesame seeds and fry

STRAWBERRY-CHOCOLATE MALLOW MOUSSE ( EGGLESS)


There were few strawberries,and some already

whipped cream in the fridge , and my mind

was set to make a mousse.

Paused for a moment,and changed plans,to

create a fusion.Eggless marshmallow + mousse

turned out to be too awesome!

The texture and the taste was too good,so do try

this recipe and post in your valuable comments

INGREDIENTS

For strawberry layer

I sachet gelatine (3 tsp.gelatine)

3/4 cup sugar

1/4 cup water

100 ml sweetened whipped cream

1/4 cup strawberry sweetened purée

Few strawberries sliced

A pinch of salt

METHOD

Soak the gelatine till it swells.

Make sugar syrup with water and sugar till

thick .

Beat the bloomed gelatine ( preferably in a

stand mixer,as it will take time -20 minutes)

Add the hot sugar syrup little by little ,and keep

beating till you get a white and fluffy mixture.

Fold in the rest of the ingredients and mix well.

Pour into moulds of your choice and allow to

set.

For the chocolate layer

The same gelatine sugar syrup process ( I made

half of the strawberry quantity).

Add 1 tblsp cocoa powder,a pinch of salt to the

hot sugar syrup

before pouring to beat.( you could add good

quality chocolate too).

After the beating to a fluff,pour over set

strawberry layer .

Topping

Heat a little cream add to chocolate and pour

over , or drizzle chocolate .

It tastes better than marshmallow pudding

with egg.

So,do try this spongy awesome dessert!