POTATO COCONUT SALAD


Potato for some is a misconception that it makes you fat.Of course if you are taking potato

mixed with butter(potato mash),french fries,fried potatoes will definitely play the role of

making you fat.People who want to gain weight can opt for food like that.It is always

important to take food according to your own body structure and requirements.

Potato is one of the common and important food which carry a wealth of health benefits.

This seems to be a staple diet for many around the planet.The research so far shows that

potato helps to reduce cholesterol,boost heart health,immunity,eye health,skin and many

more healthy facts.Potato is a storehouse for energy,minerals and vitamins .Potatoes store

70-80 percent of water content of it weight,so regular intake of this vegetable,ensures you

with a good supply of water and ions in the body.whew..!

Now for the simple recipe.(no butter/oil)

Ingredients

200-250 gm boiled potatoes

2 green chillies chopped

3-4 stalks of spring onions chopped fine

3/4 cup coconut grated

1 tsp.chilli flakes

1/4 tsp.pepper powder

a pinch of nutmeg grated

juice of 1 lemon or 1 tsp.amchur powder(dry mango powder)

salt to taste

Method

Mix all these together .Do not mash well.Break the potatoes with your fingers.This can be

served with any meal.Good for a wrap,nuggets,or filling for samosas,or toasted

sandwiches

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TAMARIND RICE


This is another addition to the list of variety rice and lunch box category.

In early days people who did not have the facility to store left over rice,found this recipe to

keep rice good,and the recipe was different.Here i give you a recipe for the tangy taste

lovers ,an easy method to make it .It can be served with chips,raita or pickle.

Ingredients

1 cup cooked basmati or any rice

few peanuts or cashewnuts

2 green chillies

1/2 lemon sized tamarind

1 tsp cummin seeds

1 tsp coriander

10 grains of fenugreek seeds(do not add more ,it will get bitter)

curry leaves

2 tblsp.sesame/gingelly oil

salt to taste

few peppercorns

1/4 tsp mustard seeds

2-3 pips garlic chopped

2-3 dry red chillies

a pinch of asafoetida

2 tsp jaggery mixed in a little water

salt to taste

Method

Roast the bold listed  except for green chilli in a little oil for 1 minute, and grind to a

coarse paste with the green chilli.Set aside.

Heat oil in another wok,add mustard seeds, garlic,cashewnuts,asafoetida,

red chillies,peppercorns and saute for 1 minute.Next add the ground paste,then the

jaggery water. Check for salt.Finally add rice and mix well.

Garnish with fried curry leaves if you like.

Note:If you like morre spice you can add to the green chillies or add red chilli powder,when

adding the ground paste

 

 

HEALTHY VEGETABLE CHUTNEYS


Today i would like to share with you a few chutneys ,with vegetables. Any hotels or

restaurants  would serve you with coconut chutney,tomato chutney ,coriander

chutney and sambhar with dosai or iddli ,or any other rotis,which is also good.But it is

too good and healthy if you could transform a vegetable into a chutney.Children who  are

choosy with vegetables,can be given a cheat treat with these healthy chutneys.

Well i’m gonna give a few recipes i have tried ,so do try and send me your comments.

 Carrot’n’Tomato chutney.

2 carrots

2 tomatoes

small piece ginger

1/2 tsp-1tsp.chilli powder

1/2 tsp jaggery

salt to taste

1/4 tsp pepper powder (optional)

1/4 tsp.cummin powder(optional)

Method

Grind the carrots,tomatoes,and ginger to a paste.

Heat oil.Add mustard seeds,dry chillies and curry leaves.

Next add rest of the ingredients and cook till its thick and you see oil coming out ,for

10 minutes on a slow fire.Its ready to serve now.

Root vegetables like radish and beetroot also can be made the same way.

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Ridge Gourd ,chow chow ,Banana stem,White pumpkin,Bottle gourd ,Brinjal,Snake

gourd can be made  by this same method and ingredients.Peels of vegetables like ridge

gourd can be used to make this chutney and its my favourite too..

Lets get into the recipe.

Ingredients

Any vegetable listed above chopped 100 gm

6-8 red dry chillies

1 tblsp.urad dal(ulundu)

1 tblsp.bengal gram dal or tuvar dal

1 tblsp coriander seeds

1 tsp.cummin seeds

1/2 tsp pepper

a small piece of tamarind

1 tsp.jaggery or sugar

a pinch of asafoetida

salt to taste

For tempering

oil,mustard seeds,curry leaves.1-2 dry chillies

Heat a tblsp of oil and saute the vegetable till soft,and set aside.

In the same pan,roast the rest of the ingredients till urad dal looks brown.

Then add tamarind and saute for 2 minutes.

Powder the spices,then put in the sauteed vegetable,and grind to a coarse paste.

Temper with mustard seeds and curry  leaves and cook for 2-3 minutes.

 

Will be posting few more interesting  chutneys soon.

 

 

 

FLOURLESS DOUBLE CHOCOLATE CAKE


Flourless cake is a delight for gluten caring people,and this awesome recipe is absolutely

gluten free.

You could  serve it plain with a blob of ice cream or fresh cream without the

chocolate topping if you prefer.Once in a while indulgence  is no sin at all.!

As the baking process takes about 2 hours on a slow oven(in a water bath) ,it is best to

bake the day before ,and refridgerate before adding the toppings.The mixing is very

simple ,and even a beginner can try a hand at this..(by following the rules)

Let’s get into the recipe now

Ingredients for the cake

5 eggs

8 oz.dark chocolate

7 oz. melted butter

8 oz.sugar

Melt the chocolate in a double boiler (bain -marie).Don’t let the vessel containing the

chocolate come in contact with the water as the chocolate will tend to turn bitter.

Once the chocolate is warm add the rest of the ingredients  and beat till the mixture

glossy and well blended.Pour into a cake tin(with parchment /butter paper at the bottom

only).Grease the sides.Keep this tin in a another bigger tray with  water   covering 1/3 of

the cake tin (check water level after an hour and  fill if needed).Bake in a slow oven 160

degrees for 2 hours.

For the Milk Chocolate Ganache

You could use dark chocolate too.

Ingredients

1 cup fresh cream

150 gms of chocolate

1-2 tblsp.of rum or brandy

2 tsp corn syrup or liquid glucose(optional)

Heat the cream ,and add to the chocolate ,and mix well .Add the liquor and mix well.

Pour over cake.Allow to set.

Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.

Note.After refridgerating the cake(before you add toppings) take care when you

remove the cake from the pan.

Slight heating at the bottom and sides is required to loosen the cake.You could use a

blowtorch ,or heat slightly on the stove.

The photo shows a marble effect .I made a fresh cream coat and then poured the ganache.

You can directly pour the ganache without any fresh cream coat.

 

 

 

 

 

 

 

ALMOND EGG BURFI


Egg burfi or fudge ..what ?Does this question flicker in your mind?Yes ..it was my query too

Well, i came across this recipe,tried it and it was more like cake and a little of fudge.It is a

traditional recipe ,and i think it’s more Asian.Anyway ,it tasted awesome (no taste of egg).

First hand at this sweet…. !Thought to share my delight!

INGREDIENTS

1 cup almonds ground with milk to a thick paste.

6 egg whites

175 gm sugar

200 gm mawa /khoya/kova (unsweetened)

75 gm ghee

a few saffron strands crushed in milk(optional) or 1/4 tsp.cardamon powder

few almonds or nuts to garnish.

METHOD

Note: The eggs should not be made frothy ,only stirring is required till sugar dissolves and

the mixture is white.The traditional method is to mix with your hand.

Add the eggs and sugar and mix till the sugar dissolves.Crumble the mawa,and add to the

egg mix.Beat well with the rest of the ingredients.

Now heat this mixture on moderate heat till it is lightly thick.

Pour into a greased tin , garnish with nuts and bake in a moderate oven for 175-160

degrees .for 30-35 minutes or until it is golden brown.

This can be stored in the fridge for a month.

 

 

 

 

 

ROAST MUTTON CURRY


This curry was an innovation prepared in a hurry,while held up in some other work had to prepare dinner very soon,could not thinking of chopping onions ,and the rest of it.

This title  is also by me,because i cooked the meat and rest in the oil ,not adding water .

For the recipe now.

INGREDIENTS

500 gm mutton or lamb

2 big onions 

3 tomatoes

5-6 pips garlic

1 inch piece ginger

1.5 tsp chilli powder

1 tsp cummin seed powder

1 tps garam masala powder

1/2 tsp pepper corns

3-4 tblsp.grated coconut

1 tsp.fennel seeds

1-2 potato cut into four (optional)

curry leaves for garnishing

salt to taste.

4 tblsp oil /ghee

1/2 tsp Kashmiri chilli powder

1/4 tsp cinammon powder

METHOD

Add the oil ,mutton ,Kashmiri chilli powder,cinammon powder,and cook in a pressure cooker for three whistles.

Grind the bold listed,till the steam escapes in the pressure cooker,saute the ground paste in a little oil with salt.

Once the steam is released on its own,add this paste mixture to the pressure cooker mix.

Stir well,add potato and pressure cook again for another 3 whistles.

Garnish with curry leaves

Good combination for all types of rotis.Can be served with rice too.

NOTE:This can be tried with roasted or grilled chicken.

 

 

 

ZUCCHINI AND CHEESE MUFFINS


Zucchini a low calorie vegetable ,which contains no saturated fats or cholesterol,rich in nutrients is good for those who are on the weight reduction process.Zucchini or courgette is to be included in the antioxidant list,having high source of potassium,thus helping in  reducing blood pressure and good for heart.To add to its benefits ,Folates which is good for pregnancy is also found in moderate amounts.The golden yellow type of zucchini  has antioxidants like carotenes,lutein…which remove harmful radicals from the body.I have only given you a dot of an explanation of the zucchini.Do find more about this vegetable and enjoy its benefits!

This is a very easy try for breakfast,one pot mix,and if you have a food processor its made at a click of a button!So now let’s get into the recipe

INGREDIENTS

1 yellow zucchini (100gm) (yellow ones retain color even after cooking)

1-2 eggs

1 cup milk

75-100 gm any cheese you like(even cottage cheese is fine)

1 tsp.pepper powder

1/4 tsp of thyme

1/2 capsicum chopped

3 cups flour sieved with 2tsps.baking powder

2-3 tblsp.olive oil

1/2 cup spring onions or 1 onion chopped

1 tsp.salt

METHOD

Grate the zucchini which the skin on .Beat eggs lightly and mix all the ingredients together and pour into greased muffin tins(do not use paper cups to line).Bake in a moderate oven(180 degrees) for 30-35 mins.

If using food processor,put the zucchini first and rest next and click on …Pour into muffin moulds and bake.

yellow-zucchini

 

 

 

MORINGA/DRUMSTICK KOLUKATTAI


This is a dumpling served at breakfast or as a snack .These type of kolukattai or dumplings

famous in the South Asian cuisine,can be made savoury and sweet too.Most kids love the

sweet dumplings.This recipe i’m going to share is, a  very healthy one.I would like to share

a few  notes on this miracle leaf.

Moringa or the Murungai keerai(tamil) is rich in antioxidants,Omega 3 fatty acids,and  has

high  alkalizing and purifying benefits.Moringa helps maintain skin,hair,eyes ,and overall

health.Moringa has 3 times iron of spinach .Including this in your diet will positively bring

changes you could clearly feel and see.You can include in soups,curries,chappathis , or a

side dish for rice.Will be posting more on this later.

For the recipe now

INGREDIENTS

1 cup rice flour

1.5 cup water

1/2 cup moringa leaves

2 dry chillies

1/2 tsp.mustard seeds

1/4 tsp.cummin seeds

21 tblsp.bengal gram dal.

a pinch of asafoetida

1/2 cup coconut

2 green chillies chopped

2 tblsp oil

salt to taste

METHOD

Heat oil in a pan.Add mustard seeds,cummin seeds,dry chillies,asafoetida,gram dal ,and

half of the leaves ,salt and water .Allow the water to boil.Then slowly add the rice flour and

cook for 2 minutes.Add coconut ,and the rest of the leaves and mix well.

Make dumpling by slightly pressing a little dough in your palm with your fingers.(like

.clasping).Steam for 10 minutes or till done.Serve with hot tomato chutney or sauce.

Nourishing and good for snack boxes ,breakfast,and a quick gulp down meal for those who

are too busy to sit for breakfast.

 

 

 

BUTTERSCOTCH PUDDING


This is an awesome dessert which could be made eggless too.I have shared the eggless

version before.. BASIC BLACMANGE WITH VARIATIONS (EGGLESS) .Now i would like to

share the egg version.Another note ,i would like to make is, try your best to use the brown

sugar, if not available use the white sugar but, make sure you caramelise to get a nice

brown  butterscotchy look.When praline is topped while serving it is surely a delight!

Okay!Now for the recipe

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Ingredients

2.5 tblsp.butter (salted or unsalted)

3/4 -1 cup brown sugar

3 eggs (yolks and whites separated)

3.5 tsps geletine mixed in half cup hot water

3 cups milk

1-2 tblsp brandy (optional)

Heat butter and sugar in a saucepan on medium flame.Do not stir (let the butter melt and

the mixture change color).Then mix gently to get the syrupy look.Remove from fire.

Beat the egg yolks slightly and add to the milk.Mix well.Add to the caramelised

mixture.Next add the gelletine mix,and keep cooking on a very slow fire,till you get a light

custard texture.(not thick).(patience needed).Add brandy.

In the meantime,beat egg whites to a stiff froth.Fold in to the custard mixture (a little

warm is fine)when cool and refridgerate till its set.

Serve with praline.

Tip.You could make a trifle pudding with a piece of cake at the bottom,and this pudding on

top with chocolate drizzle and praline will be another delight

 

 

 

SEMOLINA BREAKFAST DISHES


Today i want to share with you breakfast dishes with semolina/rawa/sooji/rulang.

These type of dishes are very light and cholesterol free.Semolina a power grain , from

durum wheat is very high in protein,no saturated fats  is a good breakfast  taken in any

form .Mostly Indian homes ,are veteran hands at this breakfast,but still some don’t get

the swelled  up soft texture.So i thought to share this familiar recipe with ,those of you

who don’t know to make these semolina/rawa dishes.

Here i would like to give you three types of breakfast dishes.

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UPPUMA

Ingredients

1 cup good quality roasted rawa

2.5 cups hot boiling water

1 onion or 10 small red onions(i prefer the small onions)

2 green chillies chopped

small piece ginger chopped

3/4 tsp.mustard seeds

1/2 tsp.gram dal (optional)

10-12 cashewnuts

curry leaves

3-4 tblsp.of oil/ghee

Heat  a wok ,add oil .When hot,add the mustard seeds and curry leaves.

Next add the cut onions,ginger,green chillies,gram dal/cashewnuts and saute till onion is

pink.Now add the rawa and mix for 5 minutes (Note:if you are using unroasted rawa

roast for a further 5 minutes).Lower the flame,add salt and water.Cover and  cook on a

slow fire for 5 minutes or till you see the rawa swell up.Remove cover.Increase the flame

and keep stiiring well without any lumps.  Serve with coconut chutney.Can be served with

sambhar too.Well i like it with sugar and banana….!

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2.This has the taste of pulao ,and made with vegetables…

Rawa Bhath

Ingredients

1 cup roasted semolina/rawa

2.5 cups hot water

1 tblsp.ginger -garlic paste

1 onion chopped fine

1 carrot chopped

6-7 beans chopped

2 green chillies chopped

1 tomato chopped fine

few mint leaves

1/2 tsp.cummin powder

1/2 tsp.chilli powder

3/4 tsp.garam masala powder

1/2 tsp saunf (fennel seeds)

1/4 tsp turmeric

salt to taste

few cashewnuts

Ghee/oil 1/4 cup

Heat ghee in a wok ,add saunf and onions with salt.Next add tomatoes,ginger-garlic paste

and the vegetables and cook well for about 7-8 minutes.Next add all the spices and the

rawa and mix well.Add hot water ,and cook the same way as for uppuma.

This can be served with raita or coconut chutney.

3.Rawa Ven Pongal (photo to be uploaded )

1 cup roasted rawa/semolina

1/2 cup moong dal (pasi payuru/green gram dal)

1-2 green chillies

2 tsp pepper

1 inch piece ginger

3 tsp cummin seeds

curry leaves

2 dry chillies

1/2 tsp.mustard seeds

a pinch of asoefoetida

1/2 tsp ulundu (optional)

salt to taste

Ghee

First coarsely grind the bold listed.

Heat oil in a wok,add the mustard seeds,dry chillies.asafoetida and ulundu.

Now add the coarse ground mixture,the rawa,the cooked dal and the water with salt.

Same as for cooking uppuma.This can be served with sambhar and chutney or only

chutney too.

Variations:You could add only boiled green peas ,or any type of peas and make like for

bhath.