FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

MOONG DAL/GREEN GRAM PANIYARAM


This is a protein rich snack,which can be made and stored for some time.

This sweet is made by powdered green gram…..bound by jaggery syrup,made into tiny

individual balls , dipped in flour and fried.

This sweet is always made specially ,during South Indian and Srilankan festivals .

I have to admit that my first try was not a successful one .

This recipe turned out soft and crunchy. There’s a twist in this recipe with the

addition of dry ginger, coconut, and pepper,so do try and send in your valuable

comments!

So …let’s get into this traditional recipe

INGREDIENTS

1 cup whole green gram ( dry roasted till brown)

1/2 cup brown rice roasted ( you can use normal raw rice)*

1/2 cup slightly roasted coconut

2-3 cups treacle or jaggery melted thick with 2-3 tblsp sugar

a pinch of salt

1/2 tsp dry ginger powder

1 tsp cardamom powder

1/4 tsp. pepper powder

oil for frying

For the coating

1 cup all purpose flour

2 tsp rice flour

1/4 tsp turmeric

1/2 tsp sugar

a pinch of salt

METHOD

First ,powder the roasted gram and rice very fine.

Mix in the coconut ,and the rest of the dry ingredients .

Heat the treacle or syrup slightly, and gradually add to the mixture (enough to bind ).

Make tiny balls of the mix .Dip the prepared batter for coating ,and fry in oil till done.

Method for coating

Mix the ingredients with enough water to make a pancake consistency batter.

*When dry roasting brown rice, it should turn slightly white and start to splutter.

If you are using white rice dry roast, till golden brown.

You could  use ,slightly roasted store bought rice flour too.

 

 

WHITE FOREST MULBERRY CAKE


White forest cake is made with spongy vanilla /white chocolate layers , layered with

cherries and covered with white chocolate/ cream .

There was half a slab of white chocolate , lying in the fridge ,which was not sufficient to

make a big cake, so I triggered my innovations  to make a quick dessert .

When my eyes caught a glimpse of the mulberry preserve , my recipe took form,and the

result was too good.

Now let’s get into my version of the awesome cake . Mulberry and white chocolate

combination is really excellent!

Do try and let me know your comments!

INGREDIENTS

1/2 slab of white chocolate

1/2 cup milk

3 eggs

1.5 cups all purpose flour

1 tsp. baking powder

a pinch of salt

1 tblsp yoghurt

100 gm sugar

1 tsp vanilla essence

Mulberry preserve

METHOD

Melt the chocolate with milk on a double boiler.

Separate the whites and yolks.

Sieve the baking powder and flour together.

Beat egg yolks and sugar till pale and creamy.

Add the chocolate mixture,yoghurt,vanilla essence.

Fold in the flour ,and the beaten egg whites.

Scoop spoonfuls of the batter into cups.

Top with mulberry preserve and bake in a moderate oven ( 180C) for 20 -25 minutes .

You can add a dollop of cream if you like.

CHOCONUT ROCK CAKES


Rock cakes are cookie type cakes , easy to make no definite shape , and within minutes

it’s done!

I have posted a rock cake recipe with raisins before. ROCK CAKES  (link to recipe)

This one is with coconut and chocolate with raisins . I baked one batch without raisins .

Both were equally tasty!

So.. do try, my version of this recipe ,and post in your comments!

INGREDIENTS

2 cups of all purpose flour

1/2 tsp baking powder

1 cup grated coconut / desiccated coconut

1/2 cup chocolate chips

100 gm butter

75-100 gm brown sugar

a pinch of cinnamon powder

2 eggs

a pinch of salt

1/2 tsp almond essence

1/2 tsp vanilla essence

METHOD

Mix the flour and coconut ( resembling bread crumbs) .

Add the dry ingredients.

Beat eggs lightly and add to the dough .

Lightly mix in with your hands to form a crumbly dough (like cookie)

Place  spoonsful (use an ice cream scoop) on parchment paper or a well

greased tray.

Bake in a moderate oven (180C) till done .

The bottom of the cake should be golden brown.(correct consistency)

WHEAT FLOUR SEENI SAMBAL BUNS


Seeni sambol is caramelised onions, spiced up and used as filling or side dish , and a famous dish of Sri Lanka.

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all purpose flour.

Soft and the texture was so good , that I have decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat dough which I made roughly ,and before I forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.

CREAM CHEESE POUND CAKE ( with variations)


Firstly, I would like to brief you, why it is called pound cake.

The recipe is in the title itselfand as each of the ingredients were a pound ,simple as it is..

that’s how the name originated.

Pound cake,Butter cake both are the same.

Now I’m going to share Cream cheese pound cake recipe,with cream cheese and little

almond flour added to make the difference.

It is awesome as the butter cake or pound cake.

I had to take a little more weight to the ingredients,as i had 200 gm of cheese and wanted to use it fully.

You could calculate and make lesser amounts.

Moving on to the recipe now

INGREDIENTS

340 gm flour

340 gm sugar

300 gm butter

6 eggs

100 gm almond flour

1 tsp.vanilla essence

200 gm cream cheese / paneer

A pinch of salt

METHOD

Cream the cheese and butter together till creamy.

Add in the sugar,and one egg at a time beating continuously.

Once it’s  creamy and airy ,stop beating.

Fold in the flour,almond flour,baking powder with a spatula and transfer batter into

suitable tins you like.

Bake in a moderate oven( 180 degrees )for 30-40 minutes or untill done.

You can make many variations from the same mixture

Lemon : Just add 1 tblsp.of the peel gratings and 1-2 tblsp of the juice.

Orange : Same as the lemon

Chocolate marble cake : Take half of the batter add 2 tblsp cocoa powder mixed in hot water( to get the dark color).Add 1 tblsp curd or yoghurt.

Dry fruits can be added

Variations for toppings

Chocolate,lemon or orange glaze, Coconut and chocolate…many more you can innovate.

Believe a plain slice of pound cake is divine.

Happy baking!

Photo shows a cakes baked in loaf tin,bundt tin,and the rectangular slice was with cherries and chocolate chips

PUFFED RICE MIXTURE


Sweet,Karam, coffee is the rule for any tea time.

As I made a sweet today,thought to make something hot and spicy to satisfy the karam

taste buds.

A healthy preferance for your cravings, without sabotaging your diet that also gives a

quick burst of energy,as it has a high fibre and protein content.

Puffed Rice is also low in calories and enriched with extra vitamins and minerals.

This puffed rice when mixed with other nuts and flavoured ,it is like comfort food for

many .

This recipe is one like that without much hassle.

Consuming less time and less of your energy,so do try an send in your comments!

For the recipe now

INGREDIENTS

1 cup lotus seeds ( makhana)

1/2 cup cashewnuts

1 cup peanuts ( raw peanuts)

1/2 cup roasted gram dal (pottukadalai)

3-4 cups of rice flakes/ pori

1/4 tsp turmeric

1/2 -1 tsp chilli powder

Few curry leaves

1 tsp cummin powder

1/2- 3/4 tsp.amchur powder

2-3 dry chillies

Salt to taste

1 tblsp.ghee

1 tblsp.sesame oil

1-2 pips garlic crushed

A pinch of asafoetida

1/2 tsp.sugar

METHOD

In 2 tblsp ghee ,fry the lotus seeds on medium flame till crisp. Remove and set aside.

In the same pan toss the cashewnuts lightly and set aside.

Heat sesame oil in another pan,add mustard seeds, dry chillies,curry leaves,garlic,

turmeric,chilli powder, salt and roast the peanuts till crunchy.

Next add the rest of the ingredients ,with the makhanas and cashewnuts till the rice

flakes are crisp.

Allow to cool and store.

GUACAMOLE VARIATIONS (4)


Guacamole  sourced  from the Mexican cuisine, is widely used all around the world as

dips,and in varieties of foods.

The  ripe avacado or butterfruit is the key ingredient in this dish.The greens added to this

differs in an individuals taste.

The authentic Guacamole is made with cilantro (coriander leaves) but spinach/palak,

basil leaves is also used in the making .

As avacado is the dominating ingredient the use of your favourite pick in leaves does not

change the taste.

I have tried with gotukola (brahmi ) leaves and it was fine.

Today i will be sharing, few of the variations.

I have added egg in different ways along with this.

Believe me ,its soo…amazing it is off my table within seconds.

So try this recipies with this healthy and amazing fruit.

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For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest of the ingredients and mix well.

For the variations.

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1. Steamed/baked egg and guacomole bun

Beat 4-5 eggs ,2 tblsp milk ,pepper,salt,a teaspoon of flour together and steam or bake till done,

4-5 buns (any buns of your choice) buttered lightly

Stuff with the salad and pieces of steamed or baked egg.

You could use poached eggs too for another day.

 

2. Double decker sandwich

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One side with the salad and the other with egg slices .

 

3.Chappathi wrap

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Beat some eggs and smear on the chappathi while making.Add the salad and wrap.

Tortilla ,Pita wraps could be used.

 

4. You could use for BRUSSHETA (Toasted bread)

Do try these healthy and tasty recipies .Best for lunch box category.

Send in your comments and suggestions..

 

 

 

BANANA DATE TARTLETS


These tarts are awesome in taste.The blend of the dates with banana is really good.

The filling was my try,omitting flour with semolina/ rawa.

I powdered the semolina before making the filling ,and continued to mix all in the same

blender in few minutes and ready for baking.

I didn’t blind bake the tarts,just a few pricks on the base and the filling in.That’s all!

Very easy ,to mix and bake.

I divided the pastry into 12, and used the chappathi press for rolling out each ball of

dough.

Explanation done,and now we, move on to the recipe…

INGREDIENTS

For the crust

2 cups all purpose flour

1/4 cup sugar (preferably muscovada)

1 egg

100 gm butter

1 tsp vanilla/ banana essence

a pinch of salt.

Beat butter sugar,egg ,essence,salt together till sugar melts ( you can powder the sugar to

save time).

Mix in flour and bind to a soft dough and refridgerate till you prepare the filling.

For the filling (eggless)

1 cup slightly powdered rawa/ semolina

1/2 cup sugar (muscovada sugar/brown sugar)

3/4 cup dates

1/4 cup curd

1/4 cup oil

1/4 cup cashewnuts

1/2 tsp baking soda

1/2 tsp.baking powder.

METHOD

Easiest method blend in the order of ingredients I give now.

First blend the dates ,coarsely ,next add the rest of the ingredients and blend just for a

minute .Mix well and pour into prepared moulds.

To line pastry

Divide the dough into 12 .

Use the dough press and press each between oil paper.

Grease the tartlet moulds well and press each piece of the rolled  dough.

Prick the base with a fork ,pour the filling and bake at 180 degrees for 35 minutes.

Variation : Stwed pineapple pieces can be included.

You can try with flour

Caramelise sugar if not using brown sugar for a different taste

SRI LANKAN KAVUM(PANIYARAM)


This is an easy sweet to make ,no need of any expertise like Adhirasam,no ‘set asides

required ..just 10 minutes after mixing is enough.

The oil level while frying did not decrease much like other sweets.

No need to press out the oil too.

The only hassle, is that you have to fry this one at a time,so try making in small

quantities first.

You can use treacle or caramelised sugar syrup.I made this with jaggery (achu

karupatti) made into a syrup a with1 tblsp of brown sugar.

The syrup has to be mixed into the flour, according to your taste gradually to a thick

batter free from lumps.

I added sesame seeds and dry ginger powder to the batter for my twist to the recipe.

For the recipe now

INGREDIENTS

1 cup rice flour ( store bought/ home made)

3/4 cup maida/ all purpose flour

1 bottle treacle/ pol pani/ home made treacle/ syrup

1/4 tsp salt

1/2 tsp dry ginger powder ( optional)

1/2 tsp. cardamon powder

1-2 tsp sesame seeds

METHOD

Mix both flours with all the ingredients except treacle.

Next add treacle gradually,mixing well to get a silky texture.

The batter should not be thin or thick.The batter should flow easily when poured from

spoon.

Heat oil ,and pour one ladle at a time in the centre of kadai only ( do not spread)

Keep tapping the edges of the kavum with a slotted spoon.

You will see it puffing up and rising up to the surface of the oil.Fry on both sides to a light

golden color.Allow to cool and store.

NOTE: Dessicated coconut ,or lightly roasted coconut will be another variation