RAW TOMATO PICKLE


This is a tangy spicy pickle and very easy to make too.I made this with raw green

tomatoes .You could try the same recipe with red tomatoes .Green tomatoes can be

used in fries,chutneys,cooked with dal,made into juices..and many more you could try.

This time i tried in a pickle recipe.

Health peek into the benefits ….recent research has proved that green tomatoes contain

an alkaloid called tomatine  which effectively fight cancer cells.Green tomatoes are also

rich in Vitamin C and supplies good nutrients.

Moving on to the recipe now,…This pickle is a good combination with rice,preferably

with variety rices like curd,lemon,tomato…….Some like it with chappathis too.

So do try to keep tangy pickles at hand,and send in your comments and suggestions.

INGREDIENTS

250 gm green tomatoes cut into fours

tamarind (size of a lime)

4-6 tblsp red chilli powder

1 tsp.turmeric powder

10 pips of garlic

2 dry chillies

4-5 green chillies split

few curry leaves

1 tsp fenugreek seeeds (methi)

1 tsp.cummin seeds

1 tsp mustard seeds

3/4 cup mustard oil/gingelly oil.

rock salt.(according to taste)

img_20180122_190551803110352907.jpg

METHOD

Mix tamarind with 1 cup water and enough salt. Add the quartered tomatoes ,cover and

leave overnight  to marinade.

Next day blend the soaked ingredients coarsely, without the water .

Lightly dry roast the bold listed spices and powder coarsely and set aside.

Heat the mustard oil,add curry leaves,dry chillies,turmeric powder.chilli powder and the

ground tomato mixture ,garlic and the slit green chilies,and cook till you see the tomato

well blended .Add jaggery .Check for salt and add to your taste.

Add the roasted powders and switch off the flame.

Allow to cool and store in sterilised jars.

 

 

 

 

 

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VALLARAI/GOTUKOLA /BRAHMI HALWA


I’m more than excited to share this awesome recipe with you..Well ….I can guess popping

thinking clouds with question marks..Believe me,it’s simply excellent.NO taste or smell of

greens.As you all know the benefits of Vallarai or Gotukola or Brahmi ,this is worth trying.

This green having the shape of the brain is very much beneficial to the brain.I am an addict

to health related programmes,and there I extracted the idea (not the recipe) to create this recipe.

All the ingredients are full of nutrients ,no sugar only jaggery is used.

Black grapes are rich in vitamin C and K and aids in boosting Immunity.Dry black grapes are

good for constipation,good to increase level of power antioxidants preventing cancer,good for

hypertension,anaemic patients and overall health.Including this daily in your diet should be

made compulsory in any form.

So let’s get on to the healthy halwa recipe.

INGREDIENTS

1cup Vallarai /Gotukola /Brahmi leaves

3/4 cup black dry grapes

1/2 cup cashewnuts

1/4 cup ghee

A pinch of salt

1 tblsp cornflour mixed with 1/4 cup water

1 – 1.5 cups jaggery syrup.(1-3/4 cup grated jaggery melted in a little water)

Few cashewnuts to top the halwa.

1/4 tsp cardamon powder(optional)

METHOD

Heat a little ghee in a thick bottomed pan,and sauté the leaves,grapes,and cashewnuts till the raw smell disappears.

Grind to a coarse paste,and return the mix to the pan .Add the melted jaggery and cornflour mixture and keep stirring,adding ghee simultaneously.

Once you see the mixture leaving the sides of the pan,transfer onto a greased plate and sprinkle the cashewnuts .Allow to cool and cut into shapes.

Send in your comments and suggestions ,after you try the recipe.

2 HEALTHY DOSAS


Today i’m going to share with you 2 types of dosas,well suited for breakfast.The first one

will be with greens,mixed in normal iddli-dosa batter. IDDLIS (SOUTH INDIAN FOOD).

I have used karisalakanni leaves,known as the false daisy or bringaraj .This is a wonder

herb which nature has bestowed us with.To the pointers of health benefits now..

It is good for asthma and cold related ailments.

Best tonic for liver disorders.

Good to improve complexion and hair,teeth,eyesight.

Relief from piles,urinary infections ,cracked heels

Used in treating jaundice,used as a gargle to improve strength of gums.

Well,i have given some of the benefits ,please do explore further.There are 3 types of this

herb, bearing white, yellow and blue flowers.The blue ones are very rare to find.The

yellow and white flowers and leaves are used in Ayurvedic medicines and oils.The

minute i was enlightened by the benefits,it has been added to my herbal garden.!

To move on to the recipe now.

INGREDIENTS

1 Cup leaves

2 green chillies

1 tsp.cummin seeds or 1/2 tsp kalonji or nigella seeds

1 cup dosa batter

METHOD

Grind the bold listed to a paste,Mix into the batter and make dosas.

Variations to go green…

Spinach leaves,coriander leaves,mint leaves,balloon vine leaves,gotukola or vallarai

basil leaves ,curry leaves…….

To entice your kids ,you could make dosas like pizza,topped with cheese and tomatoes

with these greens.

The next one will be Beetroot dosa or pancakes

This dosa is made with wheat flour.Beetroot is another wonder vegetable packed with

nutrients.Story of discovery made short…had leftover beetroot water gotten after

cooking beetroot for another dish……and so it started.Let’s get into the recipe now.

INGREDIENTS

1 cup beetroot water

1  Cup wheat flour

2 eggs

1 tblsp.curd or yoghurt

salt to taste.

METHOD 

Beat eggs with salt ,add curd and the beetroot water.Gradually add in the flour and make

into a batter like for pancakes.Pour a ladle of the batter and make into shapes you like.

You  could also blend in the puree of beetroot(boiled or raw) .

Those who need to spice up  more could add chilli flakes or chopped green chillies to the

batter.

 

QUICK FISH WRAP


This recipe came up,when I had to prepare a quick dinner.I tried this simple and quick

recipe with sword fish fillets.You could try with any type of fish(boneless) you like. I’m

going to share with you the recipe for the simple fish filling.I have used chappathis for

the wrap( you could find the recipe for the dough in my previous posts.)CHAPPATHI EGG ROLL

So let’s get into the simple and quick wrap recipe.

INGREDIENTS

250 gm fish fillets or cubed

1 small bokchoy or any greens you like

Few pieces of capsicum julienned.

1-2 tsp.chillie flakes

1 inch piece ginger chopped fine.

1 tblsp vinegar

1 tsp cornflour

1/2 tsp pepper

1 tblsp.butter or oil

Salt to taste.

METHOD

Heat butter in a pan and cook the fish lightly on both sides for 2 minutes or untill light

brown.Shove the fish to a corner of the pan,add ginger,bokchoy,and the rest of the

ingredients,and saute for another 2 minutes.(do not add water).Remove from fire and

use to make the wrap. Make chappathis and apply beaten  egg on one side.After egg is set

and cooked,remove from fire keep the filling on the side of the egg .Roll and serve.

You can add grated cheese if you like.Can be served with pickled veggies or lettuce or any

salad leaf .Do send in your comments and suggestions.

BLACK RICE LADDU


This is my first post for 2018,and i thought to start with a recipe sweet and healthy..!

This is a laddu ,made with ingredients full of protein and other impressive nutrients.The

dried  palmyra tuber or the odiyal (mostly found in Srilanka) is also used in this recipe.

A quick peek into the benefits of black rice .Black rice ,though known to be in existence

thousands of years ago,and mostly consumed by the Chinese royalty ,the spark of healthy

and organic food search has now unraveled the benefits of the black rice.

To point a few benefits…full of antioxidants,good for detoxification,good for heart

diabetes ,and obesity.Not forgetting the palmyrah tuber or odiyal ,which also contains

calcium,iron ….and many nutrients.

You can make this laddu for those who do not like to have black rice…a healthy cheat

treat.So…now for the recipe.

INGREDIENTS

1 cup black rice

1/2 cup flax seeds

1 cup moong dal (green gram dal)

1 cup palmyra tuber pieces (optional)

1 -1.5 cups jaggery grated

a pinch of salt

1/2 tsp.cardamon powder

3-4 tblsp.ghee

a few cashewnuts.

METHOD

Dry roast rice,flax seeds ,moong dal  separately for five minutes.Powder the roasted fine

with the palmyra.Heat ghee  and pour over mixture.Melt the jaggery in a little water,and

pour over the flour graadually and form into ladoos.This can be stored for 10-15 days.

Good for a snack and good for those who are forced to skip breakfast.Send in your

comments and suggestions

NOTE:You could add the jaggery after the flours are ground well, to the mixie jar and                    blend in with the flours.

 

 

PAPAYA AND GINGER JAM


Well, amidst the hustle and bustle of the ongoing season,I am posting this recipe,as I thought this being a wonderfulecipe,could be used in making tarts,biscuits,pies cakes,biscuits …and even as a spread on bread crackers,rotis….Kids will really love the taste.

The creation story in short,papaw bought to make vegetable pickle ,turned a little ripe…and though this can be made into a lovely salad I thought to make this jam which was on my mind for a long time.So this turned to be the moment for it..The ginger in it gives a lovely taste.To add to this ,I have added a permisson fruit too ,asit has the same texture of papaw.So do try this awesome jam and send in your comments.

For the recipe.

INGREDIENTS

400 gm papaw ripe or partially ripe

1 very ripe permisson fruit or Japanese fruit (see picture below) –optional

1//2 cup finely grated or ground ginger

a pinch of salt

1 cup water

400 gm sugar 

1 tblsp.lime juice /1/2 tsp.tartaric acid/cream of tartar

METHOD

Add all the ingredients into a thick bottomed pan and cook till it reaches the thick jam stage.Mash well while cooking.

Once it’s thick and done allow to cool and store in sterilised jars.Can be refrigerated after a day or two.

RICH MUTTON CURRY


This is a rich mutton curry,with coconut 

and nuts paste.Can be served with any rice

or any rotis, stringhoppers and hoppers.

I love to make this recipe in the pressure 

cooker as I like the meat to be really very 

tender.Solet’s move on to the recipe.

INGREDIENTS

1 kg lamb/mutton

1 tblsp.ginger garlic paste

2 onions chopped

3-4 green chillies chopped

1 big tomato

2 potatoes peeled and cut into fours(add when adding coconut paste)

1/4 cup curd

1 tblsp chilli powder

1/2 tsp methi seeds,or fenugreek

1 tblsp coriander powder

1 tsp garam masala powder

1/2 tsp turmeric
1/4 coconut grated

10 almonds

10 cashewnuts

1 tblsp peanuts.

1 cup light tamarind water.(add when adding paste.)

3-4 tblsp ghee +oil 

For tempering

Onions,mustard,saunf,curry leaves

METHOD

First mix in all the ingredients (except the 

bold listed) with 1 tblsp oil,and pressure 

cook for 5 whistles.

Whilst this is cooking saute the bold listed in 1 tblsp ghee till coconut is light brown.

Grind to a paste.Once the meat is done,add the paste with the tamarind water.

Temper with mustard,onions,and saunf and curry leaves.

Pour on to the gravy ,cover with vent on again and cook on medium flame for another 10 minutes.

SWEET POTATO FUDGE


I have seen recipes of potato tofee or fudge

I thought to use sweet potato instead of 

potatoes and it was super awesome.I just

made with 1/2 condensed milk ,you could 

try double the quantity for a larger 

quantity.Haters of sweet potatoes will love

this definitely.Brown sugar was used in the

recipe,you could try with normal sugar.

So now for the recipe..
INGREDIENTS

1/2 cup condensed milk

3-4 tblsp butter

3/4 cup sugar

3 medium sized sweet potatoes boiled, peeled and mashed

Few cashewnuts

1/2 tsp vanilla essence

a pinch of salt

A pinch of nutmeg powder.

1/4 cup water

METHOD

First cook the sugar and water till thick (soft ball stage or 2 string consistency).

Add the rest of the ingredients one by one.

Add the butter last,and mix till the mix 

leaves the sides of the pan.Pour into a 

greased tray .Allow to cool and cut into 

desired shapes.

(Photo was taken whilst hot,and was not able to take after it was cool.Will update next time.)

WHITE PEPPER’N’KHUS RICE 


This rice was my own creation and 

imagination.Not very spicy but very tasty.

Quick rice category,can be made in the 

normal rice cooker . It’s flavoured with 

white pepper and white poppy seeds 

together.Do try this recipe and send in 

your comments and suggestions.

Now for the recipe..

Ingredients

200 gm rice

2 tblsp.white pepper

2 tblsp white khus khus seeds

1/2 cup milk/coconut milk

100 gm lean Lamb/mutton

2 tsp ginger garlic paste

2-3 onions sliced
 handful of cashewnuts

Few raisins

1/2 tsp sugar

Small piece of rampe (pandan leaves)

1/4 cup ghee

Salt to taste

METHOD

First grind the khus khus seeds and white 

pepper together.(you can add cashews for grinding if you like)

Wash rice and add all the ingredients 

except the bold listed,and put on cooking 

mode in the rice cooker.

Fry the onions with a little salt and 1/4 tsp 

sugar till brown.Add the cashew and 

raisins and saute for further 1 minute.

After the rice is 3/4th cooked just sprinkle 

on top and cook till done.Mix well and 

serve with accompaniments of your 

choice.

FOR VEGANS -You can use paneer or 

vegetables or only plain whole cashews,

Substituting meat.

PISTA JELLO CAKE


This dessert has three layers,and I have made it the easiest way.The base is a pista sponge,the

centre is pista custard ,and the topping is a pista jelly.All green….it is good for a festive season .

For the flavouring I used pista milk which is freely available in all markets.

So for the recipe now….l

INGREDIENTS

For the sponge

2 eggs

1/2 cup flour +1/4 tsp baking powder

1/2 cup sugar

1/4 cup pista milk

A drop of green colouring (optional)

Method

Beat the eggs and sugar till frothy.Add milk.

Fold in the flour,and mix well.

Pour into a baking tin,and bake in a moderate oven for 15-20 minutes.

Ingredients for the pista custard

3 cups of milk ( you can mix pista milk and plain milk too)

Sugar according to your required sweetness as pista milk will be slightly sweet.

2 tblsp cornflour mixed in 1/4 cup water or milk

Method

Heat the milk with sugar .Once it reaches a boil add the cornflour mixture.

It will start to thicken .Keep stirring till it is thick like custard.

Ingredients for the jelly

1 packet pista jelly mixed according to instructions in the packet.

For the assembling

Place the sponge on a dessert tray and pour the custard on top.

Keep in the fridge for minimum 20 minutes.

Pour the jelly mix slowly on top,and set till the jelly is firm.

Do send in your comments and suggestions,after you try it!

You could try making in individual bowls too.

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