SESAME(TIL)CHIKKI/BRITTLE


Sesame seeds/Til (Hindi )Ellu (Tamil),though it

looks tiny,it has a rich source of nutrients,fibre

protein needed for the human body .

It is extensively used in,Middle Eastern dishes.

Sesame oil,is extracted from this humble seed.

Asians,also use this seed in the making of

savouries and sweets.There are countless

recipes with this seed,and this recipe that I’m

going to share now,can be seen or bought from

any store in India.

Earlier,I thought this chikki needed expert

hands to make it.After trying this,and peanut

chikki which is my favourite,I learnt it’s just so

easy to make . Henceforth, peanut brittle,and

sesame brittle will be homemade 😀.

Peanut brittle/ chikki is the same recipe .The

only difference,is that peanuts have to roasted

crisp .

Another useful and important tip is that,you

should never add the peanuts or sesame seeds,

to the syrup with the flame on.

Once the consistency ,of the syrup is right ,

switch off the flame and then toss in the nuts.

Will be posting peanut chikki soon.

To today’s recipe

INGREDIENTS

1 cup sesame seeds

1 cup jaggery pieces

1/4 cup water

1 tsp liquid glucose ( optional)

1/2 tsp ghee

1/2 tsp cardamon powder

a pinch of nutmeg powder

METHOD

• Melt the jaggery in 1/2 cup water with glucose,

and 1/2 tsp ghee,till it reaches a thick bubbling

syrup .Add spice powders.

•Add a drop in a little water.If it crystallises

and you are able to shape it in between your

fingers,remove from fire.

•Add the sesame seeds and mix well.

•Transfer to a greased board/ parchment paper.

•Flatten it with a greased rolling pin .

•Cut into shapes,when lightly cool .

• Allow to cool completely,and remove pieces.

Tip to compulsorily follow : Keep mixing the

jaggery syrup while cooking ,as it may get

burnt .

MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .

RAWA MASALA DOSAI


Rawa/Semolina dosai is the easiest dosa anyone

could make.Crispy,lightly spiced,and no

fermentation required.

If you are making plain rawa dosai,you can add

chopped onions,green chillies,grated carrot,and

the needed aromatic curry leaf.

The specialty in making this dosai,is that it

should look porous.

In order to get this look,the batter is made thin

and watery.

You should have a wide dosa skillet,as rawa

dosa is normally poured into big crepes,and

served folded.

Today,my recipe is for Masala dosa with rawa

dosa.

Usually, we make the yellow potato masala,

served with poori and masala- dosa .

https://calinskitchen.com/2014/12/04/masala-dosai/ check this link for the yellow potato

masala.

Today’s recipe will be one with garam masala,

and spices .Trust me,it was very,very tasty.

So,do try this as a filling for dosa or poori and

post in your comments.

INGREDIENTS

For the rawa dosa

1 cup rawa ( semolina )

1/2 cup rice flour

1/4 cup gram flour

2-3 tbsp all purpose flour

4-5 cups water

1 tsp sugar

1/2 tsp coarsely ground pepper

1/2 tsp chilli powder ( optional )

3/4 tsp coarsely ground cumin seeds

Onions, green chillies,curry leaves,cashewnuts

( this has to be added when you are making

plain rawa dosa)

1 tsp salt

Oil/ghee/butter ( to drizzle while cooking )

Method

•Mix all the ingredients,and set aside for half

an hour.

•After the set time , heat the dosa pan .

•Add a tsp of oil ,and pour a ladles of the batter,

to look like a perforated crepe .

• Drizzle oil or ghee, and cook on a low flame

till crisp and golden . Cooking,one side is more

than enough .

•Place two tbsp of the potato mixture,and fold

into any shape you like .

•Serve with coconut chutney.

For the potato masala

4-5 boiled and mashed potatoes

1 tomato

2 onions chopped fine

2 green chillies chopped

A small piece ginger chopped

Curry leaves

1/2 tsp mustard seeds

1 tbsp gram dal ( kadala parippu)

2 tbsp oil / ghee

A pinch asafoetida

For the garam masala

3-4 dry red chillies

1 tbsp coriander seeds

10 peppercorns

1 tsp cumin seeds

1 tsp white khus khus seeds( poppy seeds)

1/2 tsp saunf

5-6 cashews

2 cardamons

3 cloves

1 inch piece cinnamon

Dry roast for 5 minutes ,powder and use whole

quantity .

Method

•Heat oil ,add mustard,curry leaves,asafoetida.

• Next add the onions,ginger,green

chillies,gram dal and cook till onion is

translucent.

•Add tomato, and sauté for 2-3 minutes.

•Add mashed ( not fine )potato and the ground

masala and mix well

•Mix till the spices are well blended with

potatoes.

•Use as a filling for dosa.

This potato mixture can be served with poori

also .

RAWA IDDLI (Instant +Oil free)


This is a 30 minutes rawa iddli.

Soft and spongy oil- free iddlis.

The key ingredient,and tip to a good rawa iddli

is thick curd .This is very tasty iddli with

cashews and vegetables .

So,do try this method and post in your

comments .

To the recipe

INGREDIENTS

1 cup rawa ( semolina)

2 cups thick curd

1 tsp baking soda

1/2 tsp baking soda(to mix before steaming)

1/2 cup water

1 tsp salt

10 cashewnuts chopped

Few coriander leaves chopped

1 small carrot grated

1 green chilli chopped fine

METHOD

•First mix the semolina,curd,salt and 1 tsp

baking soda and set aside for 30 minutes.

•After 30 minutes,add 1/2 cup water and the 1/2

tsp baking soda and mix well.

•Add in the cashews ,vegetables and mix well.

•Pour into greased iddli moulds and steam for

10 minutes or till done .

Serve with sambhar/ chutneys/ korma .

PALAK CORN ‘N’ EGG


This is an amazing dish with rotis or as stuffing

for puff pastries,or buns .

Corn contains valuable vitamins and minerals

necessary for your overall health.

Corn is one food, which can be added to many

preparations and many cuisines.It will be a

long list if,I have to name each dish with corn,

and baby corn ,so I will move on to the recipe

right away 😀.

INGREDIENTS

1 cup corn pellets/ baby corn

2 cups spinach( Palak)

2 green chillies

5-6 garlic cloves

1 tsp cumin seed

2 tbsp almonds/cashew ( powdered coarse)

1/4 tsp pepper powder

1/4 tsp nutmeg powder

1 onion chopped

1 piece cinnamon

1/2 tsp sugar

1/2 tsp amchur powder/ 1 tbsp curd /1 tsp lime

juice.

Salt to taste

1-2 eggs

2 tbsp fresh cream ( optional)

2 tbsp butter/ghee

METHOD

• Grind the washed palak leaves,with green

chillies,cumin seed,garlic to a coarse paste.

•Heat butter/ghee in a kadai,and add the onions

•Add cinnamon,and let the onions brown

lightly .

•Next add the corn pellets,and sauté for 2-3

minutes.

•Add the eggs, and mix

• Next add the ground palak mixture,and the

remaining ingredients .

•Cook for few minutes ,on a low flame till corn

is well blended with the Palak mixture.

•Remove from fire .

•Add fresh cream and serve .

SWEET POTATO FRIES


Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

INSTANT HOPPERS


This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

CREAM CHEESEBUNS


This is my version of the Russian Vatrushka

bun. I prepared two types of buns with the

same dough.One batch of savoury buns,and

another batch of sweet . Both fillings were with

cream cheese.It was one of the best buns I have

made,it was very soft and creamy .

The filling had no cooking involved,so no time

consuming.

The savoury had grated red capsicum ,and the

sweet had apple slices .

Amazing recipe worth trying.!

To the recipe now

Ingredients for the dough

3 cups flour

50gm+1 tbsp butter

1+1/2 tsp instant yeast

2 tbsp brown sugar

1 egg ( vegans can opt out )

1 tsp salt

1 tbsp milk powder

1-2 cups water

Method

Melt 50gm butter,and add water to it.

Once it reaches a lukewarm stage,switch off

the flame.

Add yeast,sugar and the rest of the ingredients,

except 1 tbsp butter,and knead to a soft dough.

Allow 1 rise .

Knead lightly and stretch the dough .

Apply the remaining butter,and knead for 5

more minutes.

Cover and allow another rise .

Divide into portions and place on a greased

tray.

Let it rise on the tray .

Make an impression with a cup on each piece

of dough to resemble like cups .

Keep filling and bake in a 200C oven for 20-25

minutes.

You could apply egg wash on the sides if you

like.I did not use any wash.

For the savoury filling

150 gm paneer or cream cheese

2 tbsp butter

1 red capsicum grated

1/4 cup any cheese ( I used Gouda cheese)

1 egg

1/2 tsp chilli powder

1/4 tsp pepper powder

Salt to taste

Method

Blend the butter,and paneer till creamy .

Add the rest of the ingredients,and use as filling

For the sweet filling

100 cream cheese/ paneer

25 gm butter

Sugar to taste

Apple slices

1 tsp lemon juice

Brown sugar to sprinkle

Method

Mix the cheese,butter and sugar.

Place filling on each dough .

Mix lemon juice with the apple slices.

Arrange on the top on sprinkle brown sugar.

Bake at 200C preheated oven for 20 minutes .

RAGI-WHEAT STUFFED PARATHA


Ragi or finger millet mixed with wheat flour

tastes much better than using the millet flour

alone in recipes like this .So here’s to another

version of stuffed radish, carrot,and cheese.

Today I made a slight variation by using

roasted curry powder to the fresh and raw

vegetables .No sauté. The addition of vegetables

can be your choice.

The mixture of flour is different in this recipe ,

so do try this healthy recipe, and post your

comments if you have made it .

INGREDIENTS

For the dough

2 cups ragi or finger millet flour

2 cups wheat flour

1 egg

3/4 cup curd

Salt

50 gm butter

METHOD

•Add sufficient water to a bowl ( add 1 cup

first )

•Add the curd,egg,salt to the water,and mix

well.

•Next add the flours,with required water to get

a soft dough .

•Apply butter on the dough and set aside for 10

minutes .

•Now knead again well.

•Divide into portions,roll out thinly,place

stuffing .

•Seal the edges and cook on a griddle on both

sides with a tsp of butter for each paratha.

•If you love more you could add as per your

taste .

For the filling

3 radish peeled and grated

1 carrot grated

1 tsp Kashmiri chilli powder

1 tsp roasted curry powder

Grated cheese

Salt to taste

METHOD

•Squeeze out the water from the radish after

washing .

•Add grated carrots cheese and the rest of the

ingredients and mix well.

•Use as stuffing .

Serve with mint chutney or raita !

FALAFEL STUFFED MUSHROOM


This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .