CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

img_20180519_1958491571768942658.jpg

METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

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WATERMELON WHEAT HALWA


Long time this recipe had set on my mind, and today  i succeeded in making it.

I was a little hesitant to try it as the water content is high than that of pumpkin or the

gourd family.

As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only

regret i had was of the color as i was expecting a nice red color.I think if you use white

sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did

not add coloring ,but still got a lovely halwa color.

I ground the pulp with the seeds ,as the seeds will contribute to the taste.

So let me share this recipe with you all.

A little more time and muscle power is needed.

Do try and send in your comments

INGREDIENTS

4 cups watermelon pulp

1-2 cups sugar (do check for sweetness and add more as some watermelons will be very

sweet)

1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )

1 -1.5 cups ghee

a pinch of salt

1/4 tsp nutmeg powder

1 tsp.cardamon powder

Few cashewnuts fried in ghee

image

METHOD

Heat half of the ghee  in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .

Add the wheat flour mixture ,and keep on stirring for another 10 minutes.

Next add the rest of the ingredients except the ghee and keep stirring.

Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,

and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it

is the correct consistency.

Transfer to a a greased tray and allow to cool .

 

 

VEGETABLE BAR CUTLETS


It is called bar cutlets because of the shape and the method.

You can make this filling the previous day and refridgerate for a precise bar.

This recipe is not the same as for making any cutlet,so do try and let me know your

comments.

INGREDIENTS

1 big carrot

Few beans cut fine

2 kno-khol cut fine

you can add 1-2 vegetables of your choice in addition to the vegetables listed

1 big onion chopped/ 1 leek/ spring onion

1/2 tsp turmeric

1 tsp pepper powder/chilli powder

1/2 tsp.cummin seed powder

Salt to taste

1 cup breadcrumbs

1/2 cup gramdal flour

1 tblsp.butter or oil

Oil for frying

METHOD

Heat a tblsp of oil and add the chopped onions ,green chillies,and the cut vegetables and

saute till half cooked.

Mix gram flour, breadcrumbs in a little water ( 1/4 – 1/2 cup water) in a separate bowl

and set aside

Once the vegetables are half cooked add the gramdal mixture and cook till thick

Transfer the cooked mixture into a square tray .Flatten neatly and set aside or in the

fridge till cold.

Cut into bars or squares and shallow fry till golden.

If you like it more crunchier toss in breadcrumbs and fry.

Serve with mint chutney or sauce.Good to serve with a vegan meal.

SWEET POTATO TART


Sweet potatoes known for its high dietary fibre with amassed health benefits have to be

compulsorily included often in your diet.

Not only the root even the leaves of the potato plant is beneficial to diabetic,heart,cancer

patients ,if taken raw as a juice ,or steamed .

Today’s subject is the potato made sweeter.Yes..! the recipe is for sweet potato meringue

tart.

Do try this awesome recipe and send in your comments!

INGREDIENTS

For the base

(you can use pie crust or a base with digestive biscuits.Well,i made it with walnuts and digestive biscuits)

1 cup digestive biscuit crumbled

1/2 cup walnuts

2 tblsp butter

Crush all these together and press on a pie dish.

For the filling

2 cups boiled or steamed sweet potato (skin removed and slightly mashed)

100 gm butter (room temperature)

2 eggs

a pinch of salt

1/2 cup sugar

1/2 cup milk powder/1/2 cup evaporated milk

1/2 tsp.cinammon powder

1/2 tsp.nutmeg powder

2 tsp.vanilla essence

Method

Blend all in a food processor or mixer till no lumps are seen.

Pour over the prepared base and bake in a moderate oven (180 degrees ) for 30 -35

minutes .

For the meringue.

2 egg whites

1 tblsp sugar

a pinch of cream of tartar(1/2 tsp. lime juice or white vinegar may be substituted)

Method

Beat egg whites to a stiff froth with cream of tartar .Fold in the sugar .Spread over the

baked filling ,and keep in a hot oven (200 degrees )for 10 minutes.

Open the door of the oven and allow to cool for 15-20 minutes .

Can be served plain or with any cream you prefer.

 

MANGO SUNDAL RICE


Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.

 

RAGI ‘N’ BANANA DUMPLINGS


This kolakattai or sweet dumpling is another failure turned success.I was trying to make

coconut filled pancakes for breakfast.On the process  of making the jaggery syrup,i

accidentally added more water,and now the  coconut scrapings were less. As i was not in

a mood to scrape more coconut i added ragi flour,red rice flour  and steamed it .

The wait to encounter negative comments turned to be a stream of compliments.

Success has to be shared ,so here’s the recipe.Do try and send in your comments.

INGREDIENTS

1 cup coconut grated

1/2 -3/4 cup jaggery melted in a little water

1 cup ragi/kurakkan flour

1/2 cup red rice flour

1 banana

1 tsp ghee

few cashewnuts

1/2 tsp.cardamon powder

METHOD 

Mix all ingredients like for dumplings or kolakattai.

Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the

touch)

Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is

used diabetics can take for sugar cravings.

 

 

 

 

RAW MANGO JAGGERY HALWA


Raw Mango Halwa…click on this to connect to the old post on raw mango halwa with

sugar.

Now i will be sharing the same with jaggery  or palm candy. On the health benefit

note,jaggery and palm candy is  low on calorie and safe even with diabetic patients.

Jaggery makes your body alkaline,so having a small piece of jaggery after a meal is very

good for anyone of all ages….I always have cubes of jaggery on my dining table,to fuse

the craving for a dessert or chocolate…

For the recipe now

INGREDIENTS

3 cups peeled and diced mangoes (raw)

2.5 -3 cups jaggery grated

1/2 cup khova or milk powder (optional)

3 tblsp cornflour mixed with 1 cup coconut milk

1/2 tsp dry ginger powder (optional)

1/4 tsp nutmeg powder

a pinch of salt

green coloring

cashewnuts

1 tsp cardamon powder

1-2 cup ghee

METHOD

Puree the mangoes cubes in a blender (without water) and set aside.

Melt the jaggery in 1/4 cup water .Strain and set aside

Heat half the ghee in a thick bottomed vessel,and add the pureed mangoes and stir for

about 10 minutes.

Next add the jaggery and keep stirring on a medium flame for another 15 minutes.

Add the cornflour mixture and the rest of the ingredients except the remaining ghee and

keep mixing.

Add ghee little by little till you see the mixture leaves ving the sides of the pan.

When you see the whole mixture clinging onto the mixing spoon add a little ghee.

Transfer onto a greased plate.Allow to cool and cut into shapes  you like.

Note:You could mix the cornflour with water too.

 

 

SPINACH ‘N’CORN MUFFINS


Spinach leaves are known for its unique taste and nutrients.Combined with

dhals,salads,paneer or any dish it is really amazing.

I have posted many recipes of spinach before…and here is one link to an old post which

is also one dish i love…PRAWN ‘N’ SPINACH SWISS ROLL .

This muffin is best for quick breakfast,snack or lunch box category..

I tried this with baby spinach ,(freshly picked from my culinary garden) and it was really

awesome.

Do try and send in your comments.

For the recipe now

INGREDIENTS

1-2 cups baby spinach

65 gm butter (room temperature)

1 whole egg

1 cup flour

2 tsp.red chilli flakes

1 cup cheese (cheddar/feta/parmesan)

a pinch of baking soda

salt if you require

1 tomato chopped (you can add cherry tomatoes too )

1 cup corn pellets (you could add 1 cup grated zucchini to replace corn)

METHOD

Grind the spinach leaves with the chilli flakes.

Mix in with the rest of the ingredients till well  corporated and bake in a moderate oven

(180 degrees) for 25-30 minutes or till done.