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 )

COCONUT MILK-RICE KANJI


There are days when you,like to have non spicy

food like this ,and trust me this kanji is not only

slips down your throat easily,it is tasty,healthy

comfort food .

As fenugreek seeds are added to this,it has

cooling properties on your body.The addition of

coconut milk soothes your intestines too.

This is good food for ulcer related problems

and could be served for breakfast .

Some serve it with red coconut’thovayal’(thick

version of coconut chutney),or a piece of

jaggery.

It’s your choice to have it plain or with

accompaniments

This time I made with freshly plucked moringa

leaves from my culinary patch.

So, here’s the recipe for you!

INGREDIENTS (serves 4-5)

1 cup raw rice /red raw rice

3 cups thick coconut milk

3 cups second extract of coconut milk

A handful of moringa leaves

Few cloves of garlic

1 tsp.fenugreek seeds

Salt to taste

METHOD

Wash the rice and fenugreek seeds and cook

with 2-3 cups water and salt till very soft. ( You

could use pressure cooker at this stage).

Once,it is cooked to very soft consistency,mash

the rice lightly and add second extract milk and

cook for 10 minutes on a medium flame.

Next add the thick coconut milk and moringa

leaves and cook only for 3-4 minutes.

Remove from fire and serve .

HORSE GRAM IDDLI


Horse gram or Kollu (Tamil) is a lentil with the

highest form of protein,calcium, iron …,,,,,

Power packed promoting heat and energy, in

your body keeping you vibrant and energetic .

Used as feed, for horses and cattle stock has fat

attacking properties,thus considered good for

Obesity.Insulin level regulator,and many more

to find if you hit the search button.

As ,it provides heat to the body, it is good for

colds and coughs.Due to its heat inducing

properties ,you should either stabilise by other

cooling agents .Sprouted horse gram is good to

be included in salads too. There are many ways

you could include this humble lentil.

Soups,rasam, dosas , chappathi……to add to

the list today my recipe is for kollu iddli.

This is made with the basic iddli mix and pre-

soaked ground gram.

It’s easy to make varieties of iddli and dosa if

you have basic iddli mix always in your fridge .

So without the hassle of soaking for each

variety this is an easy way of having different

iddlis on your table.

INGREDIENTS

Half cup horse gram soaked overnight

3-4 cups of iddli batter

salt to taste

A pinch of baking soda

METHOD

Wash and grind the kollu to a paste .

Add to the batter with salt and a pinch of

baking soda.Mix well and set aside for 10

minutes.

Pour into iddli moulds and steam till done.

Serve with chutneys of your choice.

You could make dosas from the same batter

MANGO CHUTNEY -2 versions


This is my favourite mango chutney,addictive

and well to go with any rice.

Raw mango pieces mixed with dates,vinegar

and chilli is indeed a finger licking dish!Mostly

seen in Sri Lankan cuisines if,cooked in clay

pots enhances the taste.

To the recipe now…

INGREDIENTS

2 raw mangoes ( opting to peel the mango is

your choice)

2 tblsp date syrup ( you can soak little dates

in hot water and grind)*

1 tblsp.chilli powder

Salt to taste

A few peppercorns

Curry leaves,rampe( pandan )

1/4 cup vinegar

1 tblsp oil

Few garlic cloves ( optional)

METHOD

Heat oil ,add the raw mangoes,salt,and the rest

of the ingredients and slow cook till mango is

tender.You can add a little water if you

like.Cook till thick.This can be stored for a few

days

*You could add sugar or jaggery instead of date

Syrup.

The same recipe I tried with Apple and Mango.

Photo -👇Apple and mango chutney

Apple and mango chutney!

SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

STRAWBERRY-CHOCOLATE MALLOW MOUSSE ( EGGLESS)


There were few strawberries,and some already

whipped cream in the fridge , and my mind

was set to make a mousse.

Paused for a moment,and changed plans,to

create a fusion.Eggless marshmallow + mousse

turned out to be too awesome!

The texture and the taste was too good,so do try

this recipe and post in your valuable comments

INGREDIENTS

For strawberry layer

I sachet gelatine (3 tsp.gelatine)

3/4 cup sugar

1/4 cup water

100 ml sweetened whipped cream

1/4 cup strawberry sweetened purée

Few strawberries sliced

A pinch of salt

METHOD

Soak the gelatine till it swells.

Make sugar syrup with water and sugar till

thick .

Beat the bloomed gelatine ( preferably in a

stand mixer,as it will take time -20 minutes)

Add the hot sugar syrup little by little ,and keep

beating till you get a white and fluffy mixture.

Fold in the rest of the ingredients and mix well.

Pour into moulds of your choice and allow to

set.

For the chocolate layer

The same gelatine sugar syrup process ( I made

half of the strawberry quantity).

Add 1 tblsp cocoa powder,a pinch of salt to the

hot sugar syrup

before pouring to beat.( you could add good

quality chocolate too).

After the beating to a fluff,pour over set

strawberry layer .

Topping

Heat a little cream add to chocolate and pour

over , or drizzle chocolate .

It tastes better than marshmallow pudding

with egg.

So,do try this spongy awesome dessert!

RIDGEGOURD CHUTNEY


Chutneys for dosa and iddli are a growing list.

It’s interesting to observe vegetables and fruit

chutneys,added to the breakfast plate even in

hotels.

The array of chutneys,with unique taste and

colour, triggers your appetite more and more.

Here’s a chutney like that which can be served

with iddli,dosas.

I have posted healthy chutneys before ,but this

recipe is made with a blend of iddli podi.

INGREDIENTS

1 ridgegourd ( peerkangai) peeled and chopped

2-3 kokum peels

Your favourite iddli podi ( I have posted iddli

podi recipe before).

Salt to taste.

1 tblsp oil

METHOD

Sauté the ridgegourd in oil till soft.

Grind together with the rest of the ingredients.

Serve with iddli or dosai.

MOONG-PALAK DOSAI


This is made from a mixture of iddli batter,

ground green gram,and spinach leaves.

Soft,tasty and healthy breakfast rich in protein!

To the green,green recipe now!

INGREDIENTS

1-2 cups iddli batter

1/2 cup green gram soaked for 10 minutes

A handful of Palak/spinach leaves

1/2 tsp cummin seed powder

2 green chillies

A small piece ginger( optional)

Salt to taste

METHOD

Grind the soaked green gram,green chillies,ginger

Spinach to a paste ,and mix into the iddli batter.

Mix well and pour into dosas.

Serve with chutneys of your choice!

If you prefer you could add onions and make dosa

BLACK FOREST GATEAU


I was in a quick mood to do things yesterday,

and I baked the eggless sponge without

checking the availability of cherries in my

fridge.

The mulberry preserve upheld me to another

variation, and all loved the taste.

I used brandy with the syrup to moisten the

cake ,and in the chocolate drizzle too.

Tasted excellent,so do try this recipe,for the

season of chocolate indulgence!

For the eggless dark chocolate sponge.

INGREDIENTS

1 cup all purpose flour

4-5 tblsp cocoa powder

1/4 tsp baking soda

a pinch of salt

3/4 cup brown sugar + white sugar mixed

1/2 cup olive oil/ oil you prefer

1/4 cup curd/ yoghurt

1/4 cup hot water

1 tsp instant coffee

1 tsp vanilla essence ( well,I added brandy)

2-3 tblsp.milk

METHOD

Mix all the dry ingredients and the wet

ingredients separately.

Add the wet ingredients to the dry ingredients

and mix .

Pour into a greased or lined mould and bake in

a moderate oven for 20-30 minutes,or till done.

(The cake should spring up when pressed lightly with a finger)

Cut layers after it is cool.

To moisten the cake

Add a little sugar and 1/4 cup warm water.

Mix well till sugar dissolves.Add a little rum

or brandy and set aside.

For the whipped cream

1 cup cream

2 tblsp powdered sugar

1/4 tsp.vanilla essence

Whip cream with sugar and essence till stiff.

For the chocolate drizzle

Heat a little cream and add to your favourite

dark chocolate and mix well till creamy . If too

thick add a little hot water to get required

consistency.

Final stage

Cut the cake into layers . Separate and moisten

with prepared syrup.

Add mulberry preserve ( you could add any preserve which will match the chocolate taste)

Top it with cream and rest the next layer on

it ,and repeat the preserve and cream .

Top the cake with cream,chocolate drizzle,and

chocolate curls.

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!