ROASTED GARLIC,PUMPKIN SOUP


Pumpkin rich in many Vitamins and Minerals a

wealthy source of antioxidants, can be

consumed in many way .

I always love to make anything from scratch,

and don’t prefer the use of canned food in any

form.

Sweets,pies,cakes,and many more to add l,can

be made with this lovely yellow vegetable.

I have posted many recipes with pumpkin,and

a lovely fresh drink with pineapple.

This soup is an addition to it .

Roasted the garlic and pumpkin ,in the oven

with a drizzle of olive oil and combined with

only leeks ,it was a lovely creamy soup for

dinner!Adding extra cream to serve is your

option.

To the recipe now

INGREDIENTS

200 gm pumpkin cubes (use the peel if you like)

3-4 cloves of garlic

2 tsp olive oil ( to drizzle for roasting)

1 leek chopped/ spring onions

White pepper or black pepper ( to your taste)

1/4 tsp grated nutmeg

Salt to taste

1 tsp butter

METHOD

First roast the pumpkin,garlic,drizzled with

olive oil in a very hot oven till the pumpkin is

soft.

Mash it well preferably in a mixer.

Heat butter in a pan,add the chopped leeks and

sauté for few minutes . Add the pumpkin puree

and 3-4 cups of water,with the rest of the

ingredients , and cook till it reaches a boil and

remove from fire.

You can add lime juice if you like, once you

remove from fire.

JACKFRUIT PANIYARAM


I made this with left over hopper batter. I have

posted recipes made with hopper batter. This is

one more addition to the previous post.

Pancake batter also may be used.

A few health pointers on jack fruit

•Boosts energy levels

•Good for anaemic

•Good for eye health ( VitaminA content)

•Builds strength in bones

Raw jackfruit and its seeds can be made into

lovely recipes too.( will upload later)

INGREDIENTS

1 cup batter

1/2 cup ripe jackfruit ground

2 tbsp ghee

1 egg

Sugar / palm sugar

1/2 tsp elaichi powder

Few cashew nuts and raisins

Oil for frying .( preferably ghee/coconut oil)

METHOD

Mix all the ingredients together .

Heat the paniyaram pan ,add a little oil in each

mould and pour spoonfuls.

Fry on medium flame.

Flip onto the other side and fry till golden

brown.

You can sprinkle powdered sugar or serve with

any syrup of your choice if you have a strong

sweet tooth.

You can make in mould like this 👇.or use your favourite pancake moulds.

Amazon link to buy mould.

BMS Lifestyle Non-Stick 12 Cavity Appam Patra Side Handle with lid, Color May Vary https://www.amazon.in/dp/B06WWKQ19Z/ref=cm_sw_r_cp_api_i_HVIvEb32M85V7

WHEAT +SWEET POTATO DOUGHNUTS + BREAD ( 2 healthy recipes)


Another sweet potato delight, from my kitchen!

The remaining breakfast of sweet potatoes and

coconut,was triggering my brains to make

something new with it and finally rested upon

making sweet potato bread. I couldn’t separate

the coconut from the potato,so gave it a nice

mash,and added to the normal bread making

process. The bread was amazingly soft ,and the

doughnuts too.Finally ,a healthy doughnut with

a vanilla butter glaze.

This amount is for a loaf of bread and 10

doughnuts

INGREDIENTS

1-2 cups of mashed sweet potato

3-4 cups wheat flour

2 tsp yeast

2 tsp sugar

Lukewarm milk / milk +water

2-3 tblsp flax seed powder ( optional)

A pinch of salt

Olive oil / butter

METHOD

First mix the yeast, water and sugar in the

mixing bowl.

Add the mashed potato and the rest of the

ingredients , except the oil and knead to a soft

dough for 10 minutes. Add oil and knead again

for another five minutes.

Cover and set aside . Once you see the dough,

doubled in size ,turn over into a floured board

and make 3/4 of the dough into a loaf shape,

and transfer to a loaf tin . After it rises in the

tin, bake in a 200C oven for 20 – 30 minutes.

Make doughnut shapes from the remaining

dough ,and fry in oil till golden brown and

glaze.

For the vanilla butter glaze

1/4 cup powdered sugar

25 gm melted butter

Vanilla essence

a little milk

Mix all the ingredients to a smooth syrupy

texture .

Dip each doughnut and allow to cool.

Variation: I added salted caramel syrup to a

little portion of the dough and dipped in glaze .

It was melt in mouth doughnuts ,so do try this

healthy doughnut and comment !

(I have added only light glaze in the photo )

DINNER ROLLS


Dinner rolls with a white sauce garlicky smear!

When it comes to bread or pizza dough , I don’t

follow recipe,it’s the amount my eye ,mind,and

hand actions direct me !😃

So,it’s like winding my brain to write the

recipe .

This was a more than quick dinner . All done

within 45 minutes.Thanks to my mixer. The

result was ”super soft”.

This time I tried adding a little curd ,but it

didn’t seem to give vast changes.

Anyway ,to the recipe now .

INGREDIENTS( 8-9 portions)

4-5 cups flour

Lukewarm water (1 cup)

Lukewarm milk(1/2 cup)

2 tsp yeast

2 tsp sugar

2 tblsp curd

1/4 cup olive oil

1 tsp salt.

METHOD

Add a little lukewarm water into the mixing

bowl,and add sugar and yeast.Sprinkle 2-3

tblsp of flour ,cover and allow to ferment .

Once you see the bubbles,add the rest of the

ingredients except oil and knead well.

Next ,add olive oil and knead well (when you

pull the flour with your hands it should not

snap)

Even if the flour is sticky do not add more flour

(You can adjust after the dough rises)

Cover and allow to rise double ( in a warm

place)

After the rise ,just add some flour onto a

kneading board , divide into portions .

Makes shapes of your choice,and allow to rise

in the baking tray.

Brush the tops with egg yolks and bake in a hot

200C oven for 20- 25 minutes.

For the garlic smear

25 gm butter

1 tsp flour

4-5 tblsp milk

1 green chilli /chilli flakes(I used pickledgreen

chillies)

1 tsp finely chopped garlic

Salt to taste

You can add herbs ( thyme ,parsley)if you like

Method

Heat butter , add garlic and flour , and the milk

till it lightly thick .

Smear this on the hot bread and serve.

You can add cheese for a variation

COCONUT MILK-RICE KANJI


There are days when you,like to have non spicy

food like this ,and trust me this kanji is not only

slips down your throat easily,it is tasty,healthy

comfort food .

As fenugreek seeds are added to this,it has

cooling properties on your body.The addition of

coconut milk soothes your intestines too.

This is good food for ulcer related problems

and could be served for breakfast .

Some serve it with red coconut’thovayal’(thick

version of coconut chutney),or a piece of

jaggery.

It’s your choice to have it plain or with

accompaniments

This time I made with freshly plucked moringa

leaves from my culinary patch.

So, here’s the recipe for you!

INGREDIENTS (serves 4-5)

1 cup raw rice /red raw rice

3 cups thick coconut milk

3 cups second extract of coconut milk

A handful of moringa leaves

Few cloves of garlic

1 tsp.fenugreek seeds

Salt to taste

METHOD

Wash the rice and fenugreek seeds and cook

with 2-3 cups water and salt till very soft. ( You

could use pressure cooker at this stage).

Once,it is cooked to very soft consistency,mash

the rice lightly and add second extract milk and

cook for 10 minutes on a medium flame.

Next add the thick coconut milk and moringa

leaves and cook only for 3-4 minutes.

Remove from fire and serve .

CARAMELISED APPLE SAGO KHEER (PAYASAM)


Apple in Kheer …Sago and vermicelli with

apple roasted in ghee and sugar .

You could use jaggery , or palm sugar.I made

this with fresh milk,you can make with coconut

milk too .

Easy and quick to make , this sago pudding can

be served any time of the day.

To the recipe now (serves 3-4)

INGREDIENTS

1/2 cup sago washed

2 tblsp roasted vermicelli ( optional)

1 big Apple ( cores peeled and grated)

1 -2 tblsp sugar to caramelise

1 tblsp.ghee

1/2 tsp cardamon powder

Sugar / jaggery to taste

Few cashews and raisins fried lightly in ghee

2-3 cups of milk

1 cup water

a pinch of nutmeg powder

A pinch of salt

METHOD

Heat water .When it is reaching boiling point

add the sago and vermicelli , with salt .

Simultaneously heat ghee,add the grated apple

and sugar ,and cook till golden brown and set

aside.

When the sago is cooked and swell ,add sugar

the milk and cooked apples,and the rest of the

ingredients . Do not allow to boil .

Can be served hot or cold .

Variations : You can use grated pumpkin and

create pumpkin kheer.

Note: Soaking sago for some time ( 10 minutes)will help you to get a better texture.

RAW TURMERIC PICKLE


Turmeric known for it’s wonderful health and

cosmetic benefits is nature’s gift to mankind.

Well,I came across this raw turmeric plants ,

during Pongal ( harvest festival in India) and

thought to plant one and check how it grows.

How?You can check the photo .This yield was

from the smallest pot I had .

I really didn’t know what to do with this,as I

have used only dry turmeric and turmeric

powder.

While at my grocery shopping,I happened to

see this turmeric pickle and I purchased one.

In admitting the fact , that it has a strong

taste…considering the pandemic of recent times

it should be included in your diet.

I searched the Internet and found this recipe,as

I didn’t have the idea of including raw turmeric

in pickles.

So here’s the recipe to the healthy turmeric

pickle

INGREDIENTS

100 gm raw turmeric peeled and cut into

strips,or grated

3 lemons cut into pieces

Juice of 1 lemon

10-12 green chillies cut into half

2-3 tblsp mustard oil /sesame oil

1 tsp mustard seeds

1 tsp fenugreek seeds

1-2 tsp red chilli powder

1 tsp mustard powder

1 tblsp salt

1 tsp.sugar

METHOD

Heat oil ,add mustard ,and fenugreek seeds.

Add green chillies ,and switch off the flame.

Mix in the rest of the ingredients in the heat.

Allow to cool and store in steel used glass jars.

Use pickle after 7 days . Do not forget to shake

the bottle daily .

You can add carrot if you like

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

ROAST CHICKEN MACARONI


I prepared this for dinner,in my own way and

style.

Soaked chillies in the hot strained liquid of the

boiled macaroni .Roasted the chicken .Made the

tomato sauce ,tossed in and instead of

cheese(as I ran out of cheese 🤪).All for the

good .Lovely without cheese !

Now to the innovated recipe.

INGREDIENTS

1 packet macaroni ( cooked according to

directions in the packet)

1 -2 big leeks chopped

2 carrots chopped

A small piece of cabbage chopped

4-6 dry chillies

2 tblsp vinegar

3-4 pips garlic

250 gm boneless chicken

1 tsp ginger-garlic paste

Oil/ butter to fry the chicken

3 tomatoes

2-3 green chillies cut into strips.

Salt to taste

1 tblsp sugar

2 tblsp tomato ketchup

METHOD

Do not discard the remaining water ,from the

boiled pasta.First soak the chillies in the hot

Pasta water for 10 minutes.

Grind the chillies coarsely ,with tomatoes and

garlic, vinegar with a little pasta water

Cook this ground mixture with olive oil,salt,

sugar on a slow fire till it is saucy.

Marinade the chicken with ginger-garlic

paste,chilli powder and salt and fry till golden

brown.Shred to sizes you like,and set aside

Heat a little oil ( from the remaining chicken

fried oil) in a wok.

Add the chopped vegetables and sauté with a

little salt for 5 minutes.

Add the tomato- chillie sauce, chicken pasta

and a little of the pasta water , and mix well.

Remove from fire .

Spread ketchup on top.

Add strips of green chillies.

Break eggs on top of the mixed pasta,and bake

in a 200C oven for 10 minutes .( This stage is

optional.You could serve without adding

eggs too.)

Topping variation

1.You can add grated cheese as topping and bake.

2.You can add grated cheese,butter to boiled and mashed potatoes .

3.A drizzle of white sauce or cheese sauce.

HORSE GRAM IDDLI


Horse gram or Kollu (Tamil) is a lentil with the

highest form of protein,calcium, iron …,,,,,

Power packed promoting heat and energy, in

your body keeping you vibrant and energetic .

Used as feed, for horses and cattle stock has fat

attacking properties,thus considered good for

Obesity.Insulin level regulator,and many more

to find if you hit the search button.

As ,it provides heat to the body, it is good for

colds and coughs.Due to its heat inducing

properties ,you should either stabilise by other

cooling agents .Sprouted horse gram is good to

be included in salads too. There are many ways

you could include this humble lentil.

Soups,rasam, dosas , chappathi……to add to

the list today my recipe is for kollu iddli.

This is made with the basic iddli mix and pre-

soaked ground gram.

It’s easy to make varieties of iddli and dosa if

you have basic iddli mix always in your fridge .

So without the hassle of soaking for each

variety this is an easy way of having different

iddlis on your table.

INGREDIENTS

Half cup horse gram soaked overnight

3-4 cups of iddli batter

salt to taste

A pinch of baking soda

METHOD

Wash and grind the kollu to a paste .

Add to the batter with salt and a pinch of

baking soda.Mix well and set aside for 10

minutes.

Pour into iddli moulds and steam till done.

Serve with chutneys of your choice.

You could make dosas from the same batter