TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!

ONION PICKLE


The ‘onion’ the only vegetable which makes you

cry,has numerous health benefits.

Rich in VitaminC,aids in immunity building.

Onion has anti-inflammatory,and anti-bacterial

properties and many health benefits the

human body needs, so do compulsorily hit the

search button to study the benefits of onion.

Once you know the goodness, you will never

stop to make pickles like this!

To the recipe now

INGREDIENTS

250 gm small onions peeled

1-2 tsp chilli powder ( I used only 1)

1/4 cup vinegar

1 tblsp.powdered mustard

1 tblsp.salt

1/4 cup mustard oil

1 tsp sugar/ jaggery

METHOD

Heat the oil,and add the onions and sauté for a

minute.

Add the spices and cook for another 3 minutes.

Add the vinegar, and cook for 3 minutes.

Remove from fire.

Allow to cool and store in a sterile jar for 3

days.

Don’t forget to shake the bottle everyday and

use after 3-4 days.

MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .

WHEAT RUMALI/VEECHU ROTI


This dough is prepared only with wheat flour.

Easy to make ,less hassle of avoiding dipping in

oil,and resting time.The texture is also good.

I was so happy with the texture, I made stuffed

egg roti with the same dough.

Let me share this recipe with you all now..

INGREDIENTS (8-10 rotis)

2 heaped cups of wheat flour (atta)

2 tsp oil

Salt to taste

a pinch of baking soda

1/4 cup curd

1 tsp sugar

1-2 tsp ghee to apply

Enough milk to bind the dough(water and milk

can be used)

METHOD

Mix all the ingredients,in a bowl except the

flour and milk till sugar is dissolved.

Next add in the flour and enough milk to bind

the dough.

Apply ghee on the dough, and allow to rest for

30-45 minutes.

Now divide into desired portions and roll out

each portion very thin . (Dust with flour)

Heat a big griddle or pan. Smear oil and slowly

put on the rolled dough . Once you see bubbles

popping up , flip over and lightly cook on the

other side.

You can smear ghee, sprinkle a little flour,fold once into four and roll out again for a richer texture.

For the egg stuffing

Just add an egg with a little pepper and salt .

Fold the edges inwards and seal, and cook on

medium flame . Cook on both sides.

Smear with ghee or butter.

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .

MILLET DOSA


Millet is gluten free,nutritious grain.The

growing awareness in food has lead to the

recognition of this grain, erasing the context of

‘bird feed’. There are many types of millets and

many types of food innovations to impress the

present generation.

These little grains are powerful

nutrients,which help in relieving coronary

blockages,and improving heart health.

Rich in magnesium helps to control sugar

levels,improves digestion,aids in building

immunity. Enriched with iron,calcium,fibre this

tiny wonder contributes goodness in health.

So,find out many more details what nature

avails, and include in your diets.

Just few hints how millets could be used in

your diets.

*Powdered/ whole made to a Porridge

*Millet Iddli

*Millet Dosai

*Millet rotis

*Millet bread

*Millet in baking biscuits,muffins

*Pancakes

*Pongal ( sweet /salt)

*Uppuma/Khichidi

Today I will be giving you the recipe for Millet Dosa

INGREDIENTS

1 cup urad dal (ulundhu)

1 tsp fenugreek seeds

4 cups any millet of your choice

1/4 cup Sabudana/Sago

A Handful or rice flakes (optional)

METHOD

Soak all the lentils and grain separately.

Please,do wash well and then soak to get good quality dosa.

After 4-6 hours of soaking wash again and grind urad dal and fenugreek first .

Transfer batter and then add the rest of the ingredients and grind fine.

Mix in salt and leave overnight or till batter ferments.

Add 1/4 tsp baking soda,and adjust the consistency with water if the batter is too thick.

The same batter ( without pouring much water) can be used to make iddlis.

Do try this healthy dosa compulsorily and send in your valued comments!

Tip: You could use coconut water to grind the

millets

CRAB CURRY WITH COCONUT MILK


Crab curry ….tempered with moringa leaves is

irresistible!

Tops my favourite in seafood list.The aroma it

creates when it is cooking is really excellent.

Finger licking curry…also has health benefits.

A crab soup is a good cure for cold ,and for

treating long settled phlegm .

To the recipe now…

INGREDIENTS

1 kg any crab

2-3 onions chopped

2-3 green chillies

1 tsp ginger-garlic paste

2-3 tomatoes

1-2 potatoes cut

2-3 cups coconut milk

1/2 cup tamarind extract ( adjust to your taste)

1/2 tsp garam masala powder

1/2 tsp.turmeric powder

1 tblsp chilli powder

1.5 tblsp coriander powder

1 cup moringa leaves

2-3 tblsp coconut oil

1/2 tsp mustard

1 tsp methi seeds/fenugreek seeds

METHOD

Heat 2 tblsp oil, add mustard seeds.Next add

chopped onions and sauté till light brown.

Add ginger-garlic paste,tomatoes,spice powders

and sauté till tomatoes are soft.

Add the cleaned crabs and potato,let it cook in

the masalas for few minutes. Add tamarind

extract.

Add the coconut milk and cook till required

consistency.(if you need thick consistency

mix 1 tsp.rice flour and add to curry)

In another vessel heat the remaining oil and

sauté moringa leaves for just 2 minutes and

pour over the curry . Cook on a slow fire for 5

minutes and remove from fire.

COFFEE FALOODA


Summer is dawning in Chennai , so cold drinks

are the need of season.

Got the idea from yesterday’s post on coffee

jelly pudding.

Who doesn’t love ice coffee?Everybody does,

and that too with a scoop of ice cream is

irresistible . Yesterday’s post and this post is

interlinked,so do try this and post in your

comments and suggestions!Those who love

liquor , can add a tsp.of brandy or rum!

INGREDIENTS (Serves 1)

1 cup ice coffee

1 cup cut pieces of chocolate jelly pudding

1 tblsp chia seeds ( soaked)

Few nuts ( optional)

1tsp.brandy/ rum

A scoop of vanilla/coffee/chocolate/mocha ice

cream

METHOD

Mix all together,top it with your favourite ice

cream and serve!

COFFEE JELLY PUDDING


This is a simple pudding ,innovated to beautiful

I always try to keep the ingredients simple,

healthy, and tasty!

This pudding is one like it….simple and

exquisite!

So ,let’s move to the recipe now.

INGREDIENTS

For the coffee jelly

1 sachet gelatine ( 2-3 tsp)

2 cups water

1 heaped tsp. instant coffee powder

Sugar to taste.

Method

First soak the gelatine in a little water .

Heat the water ,add the sugar .

Next add the bloomed gelatine ,and heat for 5

minutes .Remove from fire.

Next add the coffee powder and mix well.

Allow to set ,cut into cubes .

For the coffee pudding

2.5 cups milk

1 tblsp cornflour

Sugar to taste

2 tsp instant coffee powder

1 sachet gelatine

Method

Soak gelatine.

Heat milk and sugar.

When it has reached boiling point, add the

cornflour , coffee mixed in little water.

Next add the gelatine into the boiling mixture.

Lower the flame and cook for 3 minutes .

Pour into moulds and when partially set,add

the coffee jelly .

Allow to set well and serve .

Preferances of serving with praline /chocolate

shavings,is yours.

I love it without any additions.

So ..do try and post in your comments!

GREEN PEAS IDDLI


Breakfast should contain lot of protein to

keep you lively throughout the day .

Green peas contain heart healthy minerals,and

should be included in the form soup,salads,in

rices, vegetables ,pastries,cutlets whatever way

your family likes.

Today, I’m bringing you an iddli recipe with

green peas.

Looking at the photo I have uploaded you will

observe, there are 2 Colors of iddli .

3 iddlis are darker and the lighter ones are

mixed with left over iddli batter ( trial).

Both were very soft and tasty .So do try both

Iddlis and send in your comments.

INGREDIENTS

1 cup fresh green peas

1 cup roasted rawa/semolina

1/2 cup curd

2-3 green chillies

1/4 coconut grated

1/2 tsp cummin seeds

Salt to taste

1/4 tsp.soda bicarbonate

METHOD

Grind the coconut,green chillies,cummin,green

peas to a coarse paste.

Mix the rest of the ingredients,and set aside for

20-30 minutes.

After 30 minutes pour into iddli moulds,and

steam for 7-10 minutes or till done.

With remaining iddli batter.

The above mixture mixed with basic iddli

mix. (2:1 ratio)