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.

 

 

 

 

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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.

 

 

PUMPKIN ‘N’ ORANGE JUICE


Today my recipe for juices will be a VitaminC rich combination.

Pumpkin and orange of the same color ,are excellent cooling agents.

In this present times,where pollution is grave,and the food adulteration is done without

any consideration,it is compulsory to mix vegetable juices to retain the nutrients,that

drain when the body becomes acidic. Having an alkaline body promotes good health.

So.. today my recipe for the day on healthy juices will be pumpkin and orange.It is also

important to use honey or palm candy (panagalkandu) as a sweetner during summer

times.

Dwelling on the health note..:It is good for skin,hair ,removing toxins from arteries.

It is rich in Vitamin D .The present medical world finds lot of patients with a deficiency

of Vitamin D which sources to be hazardous to mankind.

When nature has blessed us with its wonderful creations ,we should use it for our

benefits.

In short Orange and pumpkin are two good providers to good health..

Now let me go into the recipe.(Please do not discard the skins or seeds of the

pumpkin,only wash it thoroughly)

INGREDIENTS

1 cup pumpkin diced

2-3 oranges

honey

a pinch of salt

a piece of turmeric root(optional)

2-3 cups water

METHOD

Peel the orange,and all ingredients to the juice extractor and blend it fine.

Serve chilled if you like.

 

 

 

 

IVY GOURD ‘N’GOOSEBERRY JUICE


Ivy gourd and gooseberry have wonderful health benefits.Ivy gourd belonging to the

watermelon family and also known as Coccinea(kovakkai,kovakka),can be cooked as a

vegetable, made into salad,soup or   juices like what i’m going to share with you now.

Health benefits of Ivy gourd

1.Helps lower blood sugar levels

2.It has anti- obesity properties.

3.Good for iron deficient people

.4.Prevents kidney stones.

5.Digestive tract is healthy

6.Good for conditioning the arteries of the heart

7.Reduces blood pressure. and many more to list …..Even the leaves and tubers are used       in ayurvedic medications.

Pregnant mothers,nursing mothers ,and people due for surgery should not take this as it lower sugar levels causing fatigue.

So let’s get into the recipe now

INGREDIENTS

1 cup (10-15 fruit) gourd

2-3 gooseberry/amla/nelli

a small piece turmeric root (optional)

2 leaves of romaine lettuce

a small piece ginger

3 tblsp curd or yoghurt

2-3 cups water

a pinch of salt

honey or any sweetner you like

METHOD

Blend all these together in a juice extractor and serve .

 

 

 

 

 

 

 

 

WATERMELON ‘N’CUCUMBER JUICE


This summer through i would like to share healthy juices along with the recipes i share.

No skill is needed to make a fruit juice,but it is important to blend the correct

combinations with health benefits which is beneficial to your family .

Vegetable and fruit juices contribute widely to your health,so its best to consume fruit

and vegetable juices.

Peek at the benefits of watermelon :Lycopene which is linked to heart health,bone health

and cancer prevention and also a  powerful antioxidant is contained in fruits which have

red flesh.

The lycopene and beta carotene increases when the fruit becomes more red while

ripening.So it’s important to chose a fruit which has dark red flesh.

Health benefits of cucumber:Rich in vitamin K,B and many more nutrients.Consuming

cucumber helps you combat nutrient deficiency and chronic diseases.Good to  keep you

hydrated and  in weight control too.The green part (skin)has insoluble fibre and aids in

good bowel movements

Not forgetting the seeds of both  which contain amazing health benefits ,so do not

discard the skins and seeds of cucumber while making juices.

Well ,let me get into the recipe now.

INGREDIENTS

3-4 cups red flesh of watermelon

1  cucumber

Honey if  you like for added sweetness

a pinch of turmeric powder or a small piece of turmeric root

a pinch of salt

Blend all these in a mixer and serve chilled if you like. You could top with thinly cut mint leaves(optional).

 

 

VARIATIONS OF HOPPER MIX


I am linking these variations of hoppers or appam to my previous post.. HOPPERS (APPAM).

I would like to give you some variations and options to make the hopper batter.

I remember when my mother used to make hoppers(she makes the best) she used to

make a portion of the rice granules into kanji,and mix with the flour.That needed an

extra effort.For those of you who love the traditional way of making i will include it first

in my post today

1. MY MOTHER’S RECIPE

200-250 gm white raw rice soaked for 5-8 hours.

1 cup coconut water*

2 slices bread

a handful of white flour

2 tblsp.sugar

salt

enough coconut milk to pour the next day

Wash and drain the rice well .Powder in a mixer and separate 1/2 cup coarse rice flour.

To make the kanji or kappi:

Heat 1 cup water,once it reaches boiling point ,put the coarse rice flour into the

water.Mix well and switch off the flame ,cover and allow to cool.

Soak the bread slices in the coconut water.Once the kanji is cool ,mix all the ingredients

together with salt,and leave overnight.

Pour coconut milk (1st and 2nd milk extract)the next morning to get a medium

consistency (not too thick or thin).

*whenever you break a coconut ,do reserve the water in a glass container and keep it in the fridge and use when making hoppers. 

2. APPAM WITH SAGO

The ingredients are the same except for sago and coconut.

Grated or cut coconut have to be added while grinding itself

Cook 1/2 cup sago in 1.5 cups of water till sago is cooked and grind with the rest of the

ingredients.

Always add sugar and maida after grinding.

3.APPAM WITH RAWA OR SEMOLINA

This is with rawa or semolina .You have to just replace semolina for sago .

4. APPAM WITH YEAST

2 cups white raw rice soaked

1 coconut grated or cut

1 cup cooked rice

1/2 tsp.yeast

3-4 tblsp white flour or maida

1-2 cups coconut water or enough to get the consistency

2 tblsp sugar

salt

baking soda(to add following day when making)

After the rice is soaked for 4-5 hours,grind altogether fine.

Set to ferment overnight.

Next morning add a pinch of cooking soda ,mix and make hoppers.

Tip :While making hoppers ,some have a difficulty of removing the hopper easily from the pan.

Just make a scrambled egg in the same pan you are going to make,and then pour ladle of the batter.It will slip out easily.

For vegans:Cut a big onion horizontally .Pour some oil in the pan and swirl the onion well on all sides till hot and pour the batter.

ADDING BAKING SODA OR APPA SODA IS TO BE ADDED IN ALL THE VARIATIONS IN THE MORNING .

Do send in your queries ande suggestions!

(Photo shows sago hoppers.)

 

 

 

 

 

 

 

 

 

 

 

 

  

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

VALLARAI/GOTUKOLA/BRAHMI COCONUT ROTI


The coconut or Pol roti as called in Srilanka is an unique dish.I have posted variations of this

coconut roti.( Do check my previous posts).Today I’m going to give you a recipe of the

same ,with a variation of coconut water and Vallarai/gotukola .It was lovely with the onion or

katta sambol compulsorily served with in Sri Lanka.

For the recipe now.

INGREDIENTS

2-3 cups flour

1 cup grated coconut

Coconut water (1 coconut)

1 tsp maldive fish (optional)

2-3 tsp red chillie powder

1 bundle leaves chopped fine

Little coconut oil to apply on griddle.

METHOD

Bind all the ingredients together to make a light sticky dough.Set aside for 5-10 minutes.

Divide the dough into portions.

Apply coconut oil on the griddle and take each portion and pat on the griddle itself to a nice

thick roti ( not thin as chappathi).Once cooked on one side flip over to the other side and cook

till done.Serve with katta sambol or any spicy curry.

Do send in your comments and suggestions..

SWEET POTATO ROTI


I made this roti with a mixture of ragi

(kurakkan flour).

I have made puris by mixing boiled

potatoes to the dough,but this was the

first time I tried with sweet potatoes.It

was soft and tasty too.To dip in.. you

could make any curries of your choice

Well,I made paneer masala to serve

with it.

So now.. let’s move on to the recipe.

INGREDIENTS

1 cup sweet potato mash(boiled or steamed)

2-3 green chillies chopped fine

1 tblsp curd

1 tsp salt

1 tsp.pepper powder

1.5 cups ragi or kurakkan flour

1/2 cup plain flour (maida or wheat)

METHOD

Add all the ingredients into a mixing

bowl and bind to a soft dough,using

enough water to bind.Set aside for ten

minutes.

Roll on floured board to make thin

circles of the dough.

Heat a griddle and make rotis.

Smear with ghee or butter and serve.