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

CHEESE ‘N’SPINACH WHEAT FLOUR BUNS


Buns for a meal is comfort food .Less hassle in

serving and eating it too….. I used cream

cheese and cheddar cheese ( unprocessed),but

if you want more richer flowing cheese ,do use

Mozzarella cheese.

The filling is only a mix in a bowl,so it’s easy

and quick to make .

One healthy point I would like to highlight :

Please do not use processed cheese.

INGREDIENTS

4 cups wheat flour

1/2 cup all purpose flour ( optional)

2 tsp rapid rise yeast / dry yeast

1/2 cup lukewarm water

2 tsp sugar

1 egg

2-3 tblsp olive oil

1 tsp salt.

METHOD

First mix yeast ,sugar and warm water together

Once you see it has risen to a bubbly mix,only

then mix in the ingredients,except oil .

Mix well to bind to a soft sticky dough ( use

warm water to bind).

Now add the olive oil ,and knead for (10

minutes in mixer,15-20 minutes if you are

mixing by hand). Cover and set aside to rise

double.

After the rise,punch the dough down,and

lightly knead for 5 minutes .Cover and start

making the filling.

For the filling

Any cheese you like.

A bunch of Palak/spinach leaves cut.

2 green chillies chopped fine ( I used pickled

green chillies )

A little grated nutmeg

Pepper and salt to your taste.

1/2 tsp cummin seed powder. ( optional)

Method

Mix all the ingredients together and use as

filling.

Divide portions of the dough.Roll lightly and

keep filling and make your desired shape and

style.

Brush the tops with beaten egg yolk

Bake at 200C for 20 minutes!

CHICKEN CUTLETS


Chicken cutlets or any cutlets is any time

favourite to all.

You can serve cutlets with any cuisines of the

world.

This time I mixed some sesame seeds with

breadcrumbs for coating.

I used leeks for onions ( forgot to cut and take

photo).You can use spring onions too.The

aroma and taste of these greens bring out a

nice flavour.

So do try this recipe and post in your comments

INGREDIENTS

250 gm boiled chicken ( shredded)

125 gm boiled and peeled potato ( mashed

light)

leeks or spring onions finely cut

1 tsp ginger garlic paste

3-4 green chillies ( finely chopped)

Pepper powder ( to your taste)

1 tsp.cummin seed powder

1/2 tsp.garam masala powder ( I use my mom’s

spice powder recipe uploaded)

1/2 tsp chilli powder

1 tomato

Lime to taste

A little breadcrumbs

salt to taste

1-2 tblsp.butter/oil

Breadcrumbs ( enough to coat)

1-2 beaten eggs ( you could mix a little flour in water and dip in batter if you don’t like eggs)

METHOD

Heat butter and add the tomatoes,ginger-garlic

salt and sauté till tomato is soft .

Add leeks ,green chillies,boiled chicken,rest of

the spices and boiled potato and mix well.

Remove from fire,add lime juice and a handful

of breadcrumbs and bind.

Divide portions and shape into balls.

Dip in beaten egg and coat with fine

breadcrumbs mixed with sesame seeds and fry

CAPSICUM ALOO PARATHA +KOKUM MINT CHUTNEY


It’s stuffed roti with ground capsicum ( no

green chillies) and mashed potato with a sweet

tangy chutney.

I have posted aloo paratha recipe before , but

this one is a little different from that recipe.

As it was the menu for dinner , I wanted to

make a less spicy one.With a sprinkle, of ajwain

and dried fenugreek leaves,the aroma and taste

was excellent with the kokum ( garcinia

cambogia)chutney.

Now to the recipe

INGREDIENTS

Wheat flour ( I’m not specifying the quantity)

1-2 tblsp.dried fenugreek leaves

1/2 tsp.ajwain

1/2 tsp.black cummin seeds

2-3 tblsp. oil

salt

Ghee for frying

METHOD

Mix all together and bind to a soft dough and

set aside.

Filling

1 small capsicum ( any color you prefer)

A small piece of ginger

4-5 boiled and peeled potatoes

2 tsp.dry mango powder ( amchur powder)

A pinch of asafoetida

A pinch of nutmeg powder

Pepper powder ( optional)

Salt to taste

First grind the capsicum,and ginger to a paste

Mix the paste with the rest of the ingredients

listed for filling .

Divide dough into preferred portions.Shape

each portion like a cup ,and keep enough filling

Seal the edges . Flatten on the frying pan itself ,

or roll on a floured board lightly. ( not too thin)

and cook in ghee on both sides till done.

For the kokum chutney

4-5 kokum peels ( in the photo)

Few mint leaves

Few almonds

2 tsp date syrup

1 -2 tsp. chilli flakes

Salt to taste ( you could use black salt)

Grind all to a chutney. Serve with paratha!

CARROT KESARI


From the time made the mawa red carrot cake,

I’m obsessed with red carrots.

No color added,the carrot shed it’s lovely color.

I have made carrot halwa with semolina before

(previously posted ) but this one is different in

taste and texture!

It’s my own innovation,so do try and post in

your valued comments!

INGREDIENTS

1 cup grated carrot

1 cup semolina/rawa

1 cup sugar

1/2 cup ghee

Few cashewnuts and raisins

A pinch of salt

1/2 tsp cardamon powder

1/4 cup milk

METHOD

First add the grated carrots,and cook for a

minute ,mix well and then add ghee ( 1-2 tblsp)

and sauté till raw smell is gone . Add the

cashewnuts and raisins with another tblsp.of

ghee and cook furthermore for another five

minutes.

Before adding rawa , have two cups hot water ready.

Add the rawa now, to the carrot mixture ,and

mix well ,and add hot water, cardamon powder

salt . Cover and slow cook for 5 minutes, till you

see the rawa swelled up. Add some ghee.

Finally add sugar and keep mixing till sugar

dissolves.Add milk.

Keep mixing till it forms a lump.Add remaining

ghee .

You can serve in dessert bowls,or flatten it on

a greased plate .Apply ghee on the top .

Cut slices and serve.

Note: Ghee is no limit for kesari, so it’s your choice.

Nuts can be fried in ghee and added separately too.

MOONG’N’ALMOND CARAMEL LADOO


This is different from the normal green gram/

pasiparuppu/moong laddoo.

The authentic recipe has powdered sugar/

jaggery mixed . This time I made it with

caramelised syrup ,almonds & roasted edible

gum(badam pisin).

Edible gum is solidified resin from the almond

tree.Natural body coolant . This gum, when

soaked in water , gains a jelly form , and is

used in drinks like rose milk,jigarthanda (a

famous South Indian drink).

High protein content almond gum removes

acidity in stomach,burns fat , but has reverse

effects of fat gain if consumed with milk.

Those who have no time for breakfast can have

this high protein ladoo.

So, let’s move to the recipe now

INGREDIENTS

1 cup green gram/ moong

1/2 cup almonds

1-2 tblsp of almond gum

3/4 cup sugar

1/2 tsp cardamon powder

a pinch of salt

1/4 tsp powdered nutmeg

Ghee

METHOD

Roast the lentil in a tblsp.of ghee till brown.

In another tblsp of ghee roast the gum . It will

swell up crisp.

Remove from fire .

First powder the dal,into that add the gum and

powder fine .

Caramel the sugar with 1-2 tblsp of water till

golden brown. Add the almonds to the syrup.

Now,add this syrup to the powdered mix and

powder fine.

Shape into ladoos .( Add some hot ghee if

unable to hold shape ).

You can add milk if ,you are not going to

store.

MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.