Month: December 2016

LEMINT ALMOND MUFFINS

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Lemint is lemon and mint ..(before you start to get confused).Well, i was beginning on

lemon and almond muffins,then my innovation lights turned  on ,and my attention drew

to the mint leaves in the kitchen .I love Mint coolers(lime juice with mint),and the picture

of mint leaves  in the drink ,drove me to innovate this awesome recipe.So let’s get into

the recipe.

INGREDIENTS

8 oz /2 cups coarsely ground almonds

1/2 cup flour

1 cup sugar

grated rind of 1 lemon

juice of 1 lemon

2 eggs

1/4 cup chopped mint leaves.

1 tsp.baking powder

METHOD

Add almonds.and flour in a bowl,with the rind,sugar mint and baking powder .

Beat eggs with the lemon juice and add to the flour mixture.If the mixture is too thick add

a little milk or water.Pour into muffin moulds and bake in a moderate oven (180 degrees

for 25-30 minutes).

 

 

 

 

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MARMALADE CHOCO- CHIP MUFFINS

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This muffin is made with boiled orange,and almond flour substituted partly for flour.

This muffin is really amazing ,the taste of citrus and  the crunch of  chocolate chips will

really be, an all time  favourite.I have tried, boiled orange in my chocolate cake recipes

which was too good,and this try, to make muffins  with the same  turned successful.

The texture was lovely!So let me share this recipe with you.

INGREDIENTS

1 orange boiled till soft (kinnow or clementine)

2 eggs

1/2 cup almonds powdered

1 cup flour

1/2 cup sugar

1/2 cup melted butter /olive oil

1/4 cup milk

1 tsp.baking powder

1/4 tsp.allspice powder

1/4 tsp nutmeg powder

1 tblsp.marmalade jam (optional)

1/2 tsp.vinegar.

1/2 -3/4 cup dark chocolate chips

METHOD

Mix all the dry ingredients and the wet ingredients separately.Mince the orange in a food

processor(no seeds please).Add the wet ingredients ,to the dry ingredients and mix well.

Pour into muffin moulds and bake for 30-35 minutes in a moderate oven.(180 degrees )

NOTE:The same recipe can be used to make cakes too.

BASIC CAKE (EGGLESS)WITH VARIATIONS-Iv linked my previous post for eggless version.

GOOSEBERRY OR AMLA RASAM

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Gooseberry /Amla/Nelli are an excellent source of vitamin C,and as society now is

gradually turning back to basics seeking for organic and healthy cuisines,i thought to

upload this recipe .Gooseberries can be used for making jams,fruit fools,pickles preserves

and many more.Now for this recipe.

INGREDIENTS

3-4 amla (remove seed )

2 tsp pepper

2 tsp.cummin seeds

1 tsp.coriander seeds

5-6 pips garlic (peel on)

1/2 of a tomato

2 cups water

a pinch of turmeric

few curry leaves

a pinch of asafoetida

2 dry chillies

1/4 tsp.mustard seeds.

coriander leaves

salt to taste.

2 tsp.oil

amla-hair-oil-treatment

METHOD

First coarsely grind pepper,cummin,coriander and tomato .Boil the amla in 1 cup water,till

tender.Heat oil,add mustard,curry leaves,asafoetida turmeric,dry chillies and the ground

mixture,and saute for 2 minutes.Add  water, boiled amla water and the amla pieces.

Check for salt.Let it come to a boil.Add coriander leaves,and remove from fire.

Serve hot with rice.

BAKED JAGGERY BREAD PUDDING

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This dessert is sugar free,and has the taste of wattalapan or coconut custard.I like to make

it the previous day ,refridgerate and serve.Warm dessert lovers, have the option of having

it warm.

Let’s get into the recipe rightaway

INGREDIENTS

100 gms.jaggery grated

1.5 cups thick coconut milk(only the first extract)

3-4 slices bread

2-3 tblsp roasted cashewnuts.(in butter/ghee)

2-3 tblsp of butter

1 tsp.vanilla

1/2 tsp powdered cardamon

1/4 tsp.nutmeg powder

a pinch of salt.

2 eggs

METHOD

Apply butter on bread slices and layer on a greased mould.Stir in the jaggery with coconut milk.Strain the milk and jaggery .Mix in spices and essence .Pour half the milk on the bread and allow to soak.Beat eggs lightly,mix in the remaining milk ,beat again and pour into the bread mix.Bake in a moderate oven for 30-35 minutes in a moderate oven till done.You can drizzle with a little jaggery syrup, if you like while serving.

Note: You can use milk instead of coconut milk.

 

 

 

COCONUT ‘N’MORINGA ROTI

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Moringa oleifera ,also known as the drumstick tree ,is a miracle tree , packed with

nutrients.Its leaves,bark,flowers,seeds,fruits,roots are mostly used in eastern countries in

various ways.It’s produce is beneficial to treat diabetic ,heart,liver ,arthritis and many

more.As it composes good amount of antioxidants,consuming this everyday gives good

results,also scavenging fat in your body.Moringa leaf juice is best for those on a diet too.

Well,let’s get into the recipe now.

moringa_leaves

INGREDIENTS

500 gm flour

1 coconut grated

coconut water(optional)

2 green chillies chopped fine

1-pips garlic chopped fine(optional)

1-2 cups moringa leaves

1 tsp.cummin seed powder

1/2 tsp pepper powder(optional)

salt to taste

a little coconut oil

METHOD

First slightly saute the moringa leaves in a tsp.of oil.Mix this with the rest of the

ingredients,with a little water and make a soft dough.

Apply oil on the board you are going to flatten the dough.Flatten the dough with your

palms.Apply oil on the griddle (do not pour oil) .Cook on both sides till crisp and serve hot

with any curry or chutney of your choice.

ENERGY LADOOS

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This is the easiest recipe anyone could try,no cooking involved, only a food processor or a

blender is required.

Society day to day is becoming too mechanical ,that people hardly have time for breakfast,

and food like this provides you the fullness and energy needed . Kids can be enticed by

coating these ladoos with chocolate.A glass of milk and this will serve the purpose of

providing a good breakfast or a snack.I have posted  another supplement like this,which

can be stored for some time. I would like to link to this recipe DATE AND NUT BARS .

For the recipe

INGREDIENTS

1 cup pitted dated

1 cup almonds

1/2 cup walnuts

2 tsp dry ginger preserve(optional)

1/4 cup melon/pumpkin seeds

3-4 tblsp dessicated coconut (optional)

1/2 cup oats

1/4 cup orange juice

1 orange peel preserve /rind of one orange

small piece of nutmeg

pinch of cardamon powder

a pinch of cinammon powder

1 tblsp.honey (optional)

METHOD

Blend all these together coarsely and make ladoos.For those who don’t like it coarse you

can make it fine.If you are coating with chocolates.Melt the chocolate(dark,milk,or white)

Dip these ladoos in it and roll on with coconut or any sprinkles you prefer.

 

 

 

CHOCOLATE PINEAPPLE GATEAU

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This cake is an amazing combination of chocolate and pineapple.The flavor and the aroma

of this cake is  really awesome.This is made up of a light sponge drizzled with pineapple

juice,and iced with chocolate butter cream.I like only fresh stewed pineapple in this

recipe.So let’s get into the recipe!

INGREDIENTS

For the sponge

100 gm flour

1 tsp.baking powder

4 eggs

100 gm flour

100 gm sugar

1 tsp.pineapple essence

a pinch of salt.

Separate the whites from the yolks.Beat the egg whites with salt till stiff.Add the yolks

and the whites gradually and beat well .Mix in the baking powder and flour.(do not beat at

this stage ,only fold in the flour.).Pour into greased tin(only at the bottom,or line at the

bottom with butter paper)Bake in a moderate oven(180 degrees )for 30-35 minutes.Allow

to cool and keep in the refridgerator till you prepare the icing .

For the pineapple filling

1 pineapple(core removed and cut into small cubes)

5-7 tblsp. of sugar

1/8 cup water.

Cook  all together till the pineapple is soft .

For the butter icing

200 gm unsalted butter

300 gm icing sugar

2-3 tblsp. cocoa powder or 1/2 cup milk chocolate melted

a little milk

1 tblsp rum/or brandy (optional)

1 tsp.vanilla essence.

Method 

Beat all together till well blended.

If you are using cocoa powder,mix it in hot water and  add  before beating.

To assemble

Cut the cake into layers (1 or 2 layers).Drizzle the layers with the pineapple juice.(the juice

from the stew)

Apply a layer of icing between the layers .Arrange the chopped and stewed pineapple on

the icing.Coat the whole cake with butter icing and decorate.

Drizzle with chocolate sauce if you like.

 

 

 

 

 

 

PROSO MILLET ‘N’CASHEW KATLI

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The idea of this recipe came to me when i was watching a health programme,explaining

the benefits of this awesome millet called pani varagu(Tamil)Barri (Hindi).Olden days

man’s diet has been mostly millet based,and these type of rich nutrient grain ,has a

common opinion that millets are a poor man’s crop.After watching this programme, i was

determined to include this millet in my family menus.The maiden intro as a sweet,( all

have a sweet tooth including me).The best news for diet watchers is that this millet is

totally gluten free.

A healthy serving of proso millet daily slows down the aging process as it has

antioxidants,strengthens the nervous system,strengthens the bones,and prevents heart

diseases,prevents formations of gall stones,lowers cholesterol and blood sugar levels

and many more.Please surf the internet for more information.

For the recipe now…

INGREDIENTS

1 cup proso millet(powdered)

1 cup cashewnuts (powdered)

1 cup sugar

1/4 tsp.cardamon powder

a few saffron strands mixed with 2-3 tblsp.milk

2 tblsp.ghee

50 gm mawa (optional)

silver vark  3-4(optional)

METHOD

Heat sugar  in a little water(1/8 cup).Add the mawa and keep heating till it bubbles.

Next add ghee (reserve a little to grease later).Add both the flours,with the saffron milk

and cardamon,and cook till you see the mixture leaving the sides of the pan.Remove from

fire and allow to cool .After it is cool, roll the soft dough between two sheets of oil paper

into a thin layer.Press on the vark sheets on the top,and cut into desired shapes.

Note:You can directly powder this millet in a grinder, and grinds very quick into a fine powder.

FINGER MILLET ‘N’ALMOND LADDU

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Finger millet known as Ragi is is the smallest grain with high nutrients.Good for

diabetes,for building strong bones,repairing tissues lowering cholesterol levels,avoiding

fat build up in the liver,purifying blood and many more vital nutrients for good health.

I have posted a porridge for breakfast in my earlier posts too.Ragi/kurakkan porridge -(rye or finger millet)

Today i would like to share a ladoo recipe for the benefit of diabetic patients .

INGREDIENTS

100 gm millet flour

100 gm almonds (can use peanuts as a sustitute and variation)

100-150 gm jaggery

1/2 tsp.elaichi powder(cardamon powder)

pinch of salt

2-3 tblsp.ghee/olive oil.

METHOD

Heat the jaggery in a little water  till it is melted.(no need of thick syrup).

Roast the flour on a low flame in ghee or oil till you get the roasted aroma(do not brown it)

Powder the almonds in a food processor or blender.

Add the rest of the ingredients and blend for 2 minutes.

Transfer the blended flour to another bowl.Form into laddu.(extra oil or ghee may be

added if needed)

This can be stored for more than a week.

PUMPKIN SOUP

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Pumpkin a low calorie vegetable, is very good for those who like to shed calories.Its high

fiber content  gives you the feel of a full stomach,thus keeping your appetite at bay,and

you eat less.

Healthy benefits are that it lowers blood pressure,boosts vision (vitaminA,C &E),healthy

skin,benefit of a good sleep,and healthy heart.

Pumpkin in the form of soups ,cakes,pies,,halwas , salads or any savoury form is  good for

overall health too.Small peek at the health benefits,as i usually do,now i think i should get

into the recipe.

images

INGREDIENTS

200 gms of boiled and mashed yellow pumpkin

1 tsp.chilli powder or paste

1/2-1 tsp pepper powder

1 tsp.coriander powder

a pinch of nutmeg

a pinch of thyme

2 tblsp.apple cider vinegar or lime.

5-6 garlic pips chopped fine.

4-5 stalks spring onions

2 tsp olive oil/butter

1 tblsp.cornflour(optional)

salt to taste.

Heat oil/butter in the soup pot,add garlic and brown .Next add the puree spices and cook

for a few minutes.Add required amount of water with cornflour and the rest of the

ingredients.Let it boil for 5-10 minutes .

Serve hot.Can be served with fried croutons.

KIDNEY BEANS ‘N’PINEAPPLE BIRIYANI

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This recipe came up when i wanted to prepare mutton biriyani,and the meat delivery

delayed due to the rains,i had no option to convert the meal to vegetarian ,and it tasted

really good.I had  soaked rajma in the fridge already,so it was easy and  believe me it really

gave a nice flavor with jeeraga samba rice.

Pineapple roasted in ghee added to it gave a different and nice flavor.

images-1

For the recipe

INGREDIENTS

400-500 gm jeeraga samba rice(tiny grain rice)

2-3 big onions sliced

1/2 cup small onions ground coarse(one whiz in blender)

2 green chillies

1 tsp chilli powder

2 inch piece ginger

10 pips of garlic

1 tblsp.garam masala powder

1/4 nutmeg

1 tsp.turmeric

1 cup rajma or kidney beans(variegated )

1 tsp.cummin seeds

1 bay leaf

3 tomatoes chopped

2 carrots

handful of mint leaves

1/4 pineapple chopped and fried in ghee

few whole spices(5 cardamons,3-4 pieces cinnamon,6-7 cloves,small piece sea moss)

salt to taste

Oil +ghee

METHOD

Wash and soak the rajma in turmeric water till you make other preparations.Wash and

soak the rice for 20 minutes.Grind the bold listed and set aside.Heat oil in a thick

bottomed  vessel add the whole spices ,and sliced onions,and fry till brown.

Next add the coarsely ground small onions,tomatoes and salt.

Next add the ground paste, washed rajma,carrot and mint leaves,and saute for few

minutes.Add the rice ,cook for 5 minutes and add hot water 1.5 inches above rice level.

Cook open for 5 minutes,add the pineapple pieces on top.Cover with a banana leaf.

Top it with a lid .Pour water on top of the lid and keep a heavy weight on the lid.Simmer on

a low fire( dum).till cooked for 15 -20 minutes.Add 2 tblsp.ghee on top.(optional)

Serve with raita ,any curry you prefer.

The same recipe can be tried with chicken or lamb.

APPLE CHEESE CAKE (no cheese)

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Apple cheese cake with no cheese ..?Interesting isn’t it? I found this recipe book(nearly in

tatters) with old fashioned recipes ( maybe in the years 50-60 ).I wanted to try it because it

was simple and easy with less ingredients.As i believe in the art of sharing, and i don’t

believe in preserving ideas,recipes and hints i’m thrilled to share this simple healthy and

tasty recipe.(i had to do the conversion as it was all in lbs.(pounds and ounces).Don’t

worry i’m good at it!

For the recipe

INGREDIENTS

200 gm apples peeled cored and chopped

150 gm butter

100 gm sugar (brown or white(please use organic or sulphur free)

juice  of 2 lemons

grated rind of 2 lemons

4 eggs.

METHOD.

Cook the apples in a little water till soft enough to puree roughly.

Remove from fire and puree  the cooked apples.Add butter and sugar to the puree

and keep it on fire again.Cook till the sugar melts.Allow to cool.

Beat the eggs.Add the puree gradually and beat till its well mixed.

Pour into ramekins or any baking tray you prefer and bake in a moderate oven (180

degrees) for 30-35 minutes or until you see golden brown tops.

Can be served warm or cold with cream ,and grated chocolate.

We had it plain and it was lovely…tasted like cheesecake.!

Preparing a day before will taste better!

Note :Place baking tray with little water in it.

CARAMEL COCONUT CAKE

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This is a milk sponge with a broiled sugar and coconut topping.Easy to make and tastes

good.You can use dessicated coconut or any other variety of dried coconut.I am giving you

a recipe with fresh roughly grated coconut.Let’s get into the recipe now.

INGREDIENTS

2 eggs

3/4 cup sugar

1.5 cups milk

1 tblsp.butter

1 tsp.vanilla essence

1+1/4 cup flour

1 tsp.baking powder

METHOD

Heat milk and mix in the butter and keep aside.Separate the yolks and the whites.

Beat egg yolks and sugar with vanilla well till creamy.Beat egg whites to a stiff froth.

Sieve the flour with the baking powder add to the beaten yolk mixture.Next add egg

whites  and milk and blend well (paddle attachment) .Pour in  greased tin,and bake in a

moderate oven 180 degrees for 30 minutes.

Coconut Caramel Frosting

3/4 cup coconut grated-I kept the grated coconut in the oven till the cake was baking

and added to the frosting.(This created a lovely aroma added to the cake aroma)

1/4 cup brown sugar

3 tblsp .butter

1/2 cup cream or coconut cream.

Heat all these together till hot, add coconut and pour over cake  whilst still warm.

Return to oven for 2 -3 minutes till you see it bubbling on top.

Remove from oven.

You could garnish with toasted nuts if you like.

 

 

 

 

 

AUBERGINE CAVIAR/GOTHSU

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Aubergine known as the eggplant or brinjal is a low calorie vegetable,and research shows

that this vegetable is effective in controlling high blood cholesterol.Even the peel of it has

very rich nutrients .Most of the recipes with brinjal are made with the peel.

Today i’m going to give you a recipe with the peel,easy to make and awesome taste.

You can serve with rice ,or any meal you like.

istock_000012903391medium

INGREDIENTS

1 big aubergine (150-250 gms)or fleshy brinjals

olive oil/gingelly oil

3 tblsp.coriander seeds

1.5 tblsp.cummin seeds

A little tamarind (size of 1/2 a lemon)

 7-9 pepper corns

1/2 tsp.mustard seeds

2 dry chillies

curry leaves

2 green chillies chopped

1 tsp chilli powder (optional)

1 tsp.jaggery

salt to taste

Those who are allergic to tamarind can use sour yoghurt/lime juice/amchur powder(dry mango powder)

Method

Steam the brinjals with 2 tsp.olive oil ,garlic and salt.(You can boil too till tender).

Mash it well (not too fine).Roast the coriander,cummin seeds,and tamarind in a tsp. of

oil,till you get the spice aroma.Grind coarsely.Add to the mixture and blend well.

Temper with the bold listed ingredients,and mix in the rest of the ingredients.

If you are adding yoghurt add after tempering.

Garnish with curry leaves or coriander leaves