Month: February 2021

CARROT DOSA

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Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

•Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

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FISH-MAYONNAISE FINGERS

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Fish fingers is one dish you can crunch into without restrictions at any time .Fish fingers can be served with any meals or as a starter.

Fish fingers have to be made with fish cut in lengths of fingers.This recipe is made with fish dipped in home made mayonnaise, and coated with breadcrumbs.

Click for attached recipe for homemade mayonnaise. MINT MAYONNAISE-CAULIFLOWER SALAD

To the recipe now

INGREDIENTS

250 gm fish fillet

1 tsp chilli powder

salt to taste

1 cup mayonnaise

Enough breadcrumbs for coating

METHOD

Marinade the fish with chilli powder and salt for 10-15 minutes.

Dip each strip of fish in mayonnaise, and coat with breadcrumbs .

Deep fry in oil till golden brown.

BANANA’N’BEETROOT MUFFIN

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This is another innovation from my kitchen .I captured this idea from a juice recipe which contained beetroot and banana .

The combination seemed interesting and having the velvet cake in mind ,tried my hand at this muffin.

This tasted really awesome and the natural colour the beetroot shed was seductive to the eye.

Used almond flour and a little all purpose flour, blended the beetroot and banana separately for this muffin.I have the thought to try

sponge cake with the same flavour, and will post when I try it with success!

To the recipe now

INGREDIENTS

1 medium sized beetroot (peeled and cut)

2 medium sized bananas

3/4 cup almond flour

1/2 cup all purpose flour

1/2 tsp.baking powder

2 eggs

3/4 cup brown sugar+1/4 cup castor sugar

a pinch of salt

1 tbsp curd

1/2 cup oil

1/2 tsp banana essence or vanilla essence

Chocolate nibs for a sprinkle on the top.

METHOD

Blend the beetroot and banana separately, and mix together .

Beat the eggs lightly with salt and curd.

Next add the sugars, essence, beetroot puree, banana mash and mix well.

Fold in the flours with the baking powder till well corporates.

Spoon into muffin moulds or cup cake liners .

Sprinkle chocolate chips .

Bake in a 180C moderate oven for 30-35 minutes.

SAGO-TOMATO KHICHIDI

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Today breakfast had to be the potato sago/

sabudana/ javarisi khichadi.Even the potatoes

were put to boil.In the spur of the moment I got

the idea to make with tomato.

Served with raita,it was a good breakfast .

https://calinskitchen.com/2020/10/27/sagopotatopeanut-khichidi/

👆🏻The link to the basic sago+ potato khichidi.

Now to today’s recipe.

INGREDIENTS

250 gm sago/ sabudana ( soaked overnight)

3 medium sized tomatoes puréed

2-3 boiled potatoes

1-2 green chillies chopped

1 small piece ginger chopped

A handful of roasted peanuts or cashewnuts

1/2 tsp chilli powder

1/2 tsp cummin powder

A pinch of asafoetida

Few curry leaves

Coriander leaves for garnishing

3 tbsp oil/ ghee

Salt to taste

1/2 tsp sugar or jaggery (I always add sugar to

balance the acid in tomato purée)

1/2 tsp mustard seeds

1-2 dry chillies

METHOD

•Heat oil,and add mustard seeds,curry leaves,

dry chillies .

•Next add the ginger,green chilies and the

tomato purée,sugar,salt and the spices,and

sauté for 5 minutes.

•Add the soaked sago and cook covered on a

low flame.

• Once the sago pearls are cooked,add the

lightly mashed boiled potatoes,and roasted

nuts.Remove from fire.

• Garnish with coriander leaves and serve with

raita.

You could try the same recipe with lime .

Omitting the tomato purée and chilli

powder.

ACHARI MUTTON CHOPS

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Mutton chops bring out an exquisite flavour,be

it a curry,biriyani,side dishes or starters.

The trick is that the meat has to be cooked in a

pressure cooker,to enjoy the perfection of the

tender meat .

This dish can be served as a side dish or as a

starter.Good to go with any meal.

This dish has to be prepared with ‘Achari

masala’ which is easily available in all Indian

stores.

To the recipe now

INGREDIENTS

500gm mutton chops

2-3 onions chopped

2 tomatoes puréed

1 tbsp ginger-garlic paste

Few peppercorns

1/4 cup curd

3 tbsp achari masala

1 tsp sugar

1/2 tsp garam masala

4 tbsp oil/ghee/butter

Curry leaves ( optional)

Salt to taste

METHOD

•Cook the chops in a pressure cooker,with

peppercorns,half the ginger-garlic paste1/2 cup

water to 8-10 whistles.

•Separate the stock and the meat .

• Heat the oil,and cook the onions till light

brown.

•Add the tomato purée with the rest of the

ingredients except the cooked meat and cook

till mixture is thick.

•Now add the cooked chops,and cook till well

blended.

• Add stock and cook till thick .

• Garnish with coriander leaves/ curry leaves/

dried methi leaves,

Variation: You could dip the dry cooked

chops in beaten egg add cook on a grill or

tawa.

MINT MAYONNAISE-CAULIFLOWER SALAD

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Salad with homemade mayonnaise is one

delight you could have at any time of the day!

If you have to skip meals,this will be one

source of energy and nutrients.

Making mayonnaise at home is just minutes

away,so do try this recipe .

The vegetables can be of your choice !

Vegetables can be steamed,roasted,or boiled

before adding mayonnaise .

Try introducing herbs and fresh flavours each

time you make .

This time I made a mint infused mayonnaise,

and everyone loved it .

To start with the mint mayonnaise recipe

INGREDIENTS

1 egg

oil ( 3 times the quantity of egg)

1-2 tsp vinegar

1/4 tsp salt

1 tsp sugar

A handful of mint ground

METHOD

•First break the egg into a small cup,and note

the quantity of the broken egg.

•Add the egg into the beaker you are going to

blend in.

•In the same cup,measure oil ,3 times the

quantity of egg.

•Add the rest of the ingredients into the egg,and

blend till thick .( 3-5 minutes).

•Add ground mint and mix .

•Add to prepared vegetables.

FOR THE VEGETABLES

You could steam,boil or roast

Cauliflower florets,carrots,sprouts .

Make a paste of 1 green chilli,2 cloves garlic,

tiny piece of ginger

Salt to taste

Mix with paste and boil/ steam the vegetables.

Few more combinations

•Broccoli,carrot,sweet potato cubes

•Beetroot,pumpkin,peas/sprouts

•Chickpeas,capsicum,cucumber

Play the vegetables with your innovations to

dish out variations to surprise your family.

FRUIT -SAGO HALWA

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I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

METHI-MASALA PRAWNS

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Seafood with methi or fenugreek brings out an

unique and enhanced taste.

Masalas like this, are finger-licking and can be

served with any meal .

When cooking masalas like this you have take

care not to cook the prawns for a long time .

Cooking jumbo prawns will take only 7-8

minutes,so it’s best to make the masala thick or

your required consistency ,and then add the

prawns.

This way the masalas will,blend well and the

prawns will not turn chewy or rubbery.

Now,to the recipe ..

INGREDIENTS

500 gm prawns ( peeled and deveined)

2-3 onions chopped

1 stick cinnamon

1/4 tsp mace powder

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/4 tsp pepper powder

1 tsp.cummin powder

1 tbsp ginger-garlic paste

3-4 tomatoes puréed or 1 cup tomato purée

1 tsp dry mango powder( amchur powder)

1 tsp sugar

Salt to taste

2 tbsp fenugreek leaves ( methi)

3-4 tbsp sesame oil /coconut oil/ghee

METHOD

•Heat oil,and add the onions,cinnamon and

cook till light brown.

•Next add the tomato purée,ginger garlic paste,

with the rest of the ingredients except methi

leaves,and cook till thick .

•Add the prawns and stir well .

•Cook for 7-8 minutes.

•Crush the methi leaves into the mixture.

•Remove from fire.

•Keep covered for a few minutes and serve.

Tip

•Do not add water,as prawns tend to

release water while cooking.

• If you want the masala thicker,add cashew

paste or 1-2 tsp rice flour if needed.

GREEN GRAM SPROUTS -GREEN PEAS IDDLI

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Iddli is one good breakfast containing proteins

and nutrients .Doused with sambhar and

chutney it’s the favourite and oil free breakfast

of South India .

Recent culinary experts have tried their hands

in creating different types and shapes of iddlis

( I too have posted few varieties of iddli).

which is to be appreciated.

Today’s recipe is another recipe I found healthy

and tasty .

The recipe is too simple !

Here’s to the nutritious breakfast recipe!

INGREDIENTS

2 cups iddli batter*

Half cup fresh green peas

Half cup green gram sprouts

1 tsp pepper

1-2 green chillies

1 tsp cummin seeds

METHOD

•Excluding the iddli batter ,grind the rest of the

ingredients to a very coarse paste .

•Mix the ground paste into the batter.

•Mix well,pour into iddli moulds and steam till

done .

Serve with your favourite chutney !

I served with ridgegourd and ivy gourd

chutney ( recipe to follow)

Tip : When you grind the iddli batter,add

coconut water in place of water for grinding.

Use ice water for grinding.

IDDLI / DOSA BATTER*

•1 cup urad dal ( washed and soaked with 1

tsp fenugreek seeds for minimum 2 hours)

•4 cups iddli rice ( parboiled rice)

•A handful of raw rice or basmati rice

•A handful of rice flakes or poha ( soak 10

minutes before starting to grind )

Adding poha is optional

Method

•Wash and soak in separate bowls.

•After 2 hours grind the urad dal first fine .

•Remove the ground urad dal into a

container .

•Next grind both the rice ( do not add much

water).till it looks like fine semolina.

•Remove and mix with the ground urad dal.

Add 2 tsp salt .

•Cover and allow to ferment .

•Pour batter to fill only half of the container,

as the batter will froth and rise and may

spill over after fermentation.

MINT-CASHEW RICE

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Mint a cooling agent has to be prioritised in our

menu mostly during summer times.

Mint not only plays a role in digestion,it has

numerous health benefits.

Mint can be easily grown at home,and its best

to have these herbs at your reach .

The inflammatory properties in mint is a good

relaxant and also soothes asthmatic patients.

Contributed only minimal pointers on mint.

Now to the recipe

INGREDIENTS

250 gm cooked basmati rice / or any rice

Juice of 1 lemon

Handful of cashewnuts

1/2 tsp garam masala

2 -4 tbsp ghee

Roast in oil and grind to a paste

1 tbsp coriander seeds

4-5 red chillies

1 tbsp gram dal

2 tbsp urad dal

1 tsp cummin seeds

A handful of mint leaves

A small piece of ginger

2-3 cloves garlic

1 tbsp coconut

METHOD

Add the roasted and ground paste,lime juice,

garam masala and mix into the cooked rice .

Heat ghee, and add cashew .

Mix in the rice ,and toss well for 2 minutes.

Remove from fire and serve .

Can be served with raita and your favourite

choices .

Well ,today my accompanied dish was prawn

methi masala ,and carrot-zucchini raita !😀

CHICK PEA-EGG MASALA

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Chick peas or garbanzo beans is one good

legume,with loads of protein,fibre,and many

other nutrients,and vitamins.

The fibre sourced from this peas is very

beneficial to diabetic patients .

1 cup chick peas =125 gm fibre .

Good to serve at breakfast.It’s best to pre-soak

before cooking. In case you forget to soak,do

not worry ,just add boiling hot water into a

casserole ,add the peas ,close the lid and set

aside for half an hour,and pressure cook .

Now …that’s a tip I have given .😀

Moving to the recipe

INGREDIENT ( serves 4)

1 cup chick peas ( soaked overnight)

1 cup curd /yoghurt

1 tsp chilli flakes

2-3 eggs

1/4 tsp turmeric

1/4 tsp pepper powder

1 -2 tsp butter or oil ( oil can be opted out too)

Salt to taste

Grind to a coarse paste

2 green chillies

4-5 cloves garlic

A small piece ginger

METHOD

•Cook the chick peas with 1/2 cup curd,turmeric

and a little water till soft ( pressure cook )

•Remove from fire ,and add the ground paste.

•Add the rest of the spices.

•Now,add the eggs and keep mixing till it looks

scrambled.

Garnish with coriander leaves .

This dish can be used to make wraps,or served

with chapatis,and bread .

If you need more spice ,you could add more

chilli powder.

Simple recipe but tasty to have it without any

accompaniments.

Do try this healthy dish and post in your

suggestions and comments!

CARAMEL SPONGE CAKE

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This is a cake made with only brown sugar,and

no caramelisation is required.

Tastes better by the day ( The staler the better)

Can be stored for a minimum of 2 weeks.

You could add nuts to your choice .

To the recipe now!

INGREDIENTS

100 gm butter( unsalted)

250 gm brown sugar

200 gm flour

2 tsp baking powder

A pinch of salt

8 eggs

2 tsp vanilla essence / caramel essence

A handful of cashew nuts

METHOD

•Separate yolks and whites in 2 different bowls.

•Melt butter and set aside.

•Beat whites stiff adding sugar gradually.

•Add yolks one by one and beat well.

•Add in the melted butter and beat lightly.

• Fold in the flour,baking powder, salt,essence

and mix well.

• Transfer to a greased baking tray,sprinkle

nuts and bake in a moderate oven (180C)for

30-35 minutes.

Note: Can be baked in individual cups

COLOSTRUM MILK CUBES

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Colostrum milk ( Seem pal in Tamil ) is the first

milk released after the cow gives birth.

This milk has many benefits like strengthening

your immune system,fat reducing properties,

and considered good for even diabetics.

This is in my family’s favourite list .

Prepared in minutes.

This sweet has no egg in the preparation.

It’s just the milk ,sweetener,and flavouring!

Now to the recipe

INGREDIENTS

500 ml colostrum ( seem pal )

1 cup normal cow/ buffalo milk

200-300 country sugar or sugar

1/2 tsp dry ginger powder

1 tsp cardamom powder

METHOD

Mix all well and steam till firm and done .

Allow to cool and cut into pieces.

MANGO-RAISIN CHUTNEY

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This is a chutney with mango and raisins,can

be served with rice,or used in making pastries .

Sweet tangy chutneys,served with rice is

appetising.and all time favourites.

Chutneys can always be combined with fruits,

vegetables,herbs which always turn out to be

unique recipes.

Partner these chutneys with any meal,it will no

no doubt brighten your meal !😍

To the recipe now

INGREDIENTS

4 medium sized raw mangoes peeled and sliced

1 cup raisins

3-4 cups sugar / jaggery powder

2 tbsp chilli powder

1 tsp cummin seed powder ( coarse)

5-6 chopped garlic

1/4 cup vinegar

1 piece cinnamon

5 cloves

5 cardamoms

2 tsp salt

1 tbsp chopped ginger

1 tsp powdered mace

METHOD

Mix all ingredients,except raisins,and vinegar.

Cook on a slow fire,and cook till thick,stirring

frequently.

Once the mixture thickens,add raisins and

vinegar and cook for another 5 minutes.

Store in sterilised bottles.