TRIPLE DELIGHT


This is an awesome dessert with three layers and pleasing to the eye  with its colors.

This is one of my mother’s signature dish and it’s her recipe that i’m going to share with

you all. The bottom layer is agar agar (the green layer).The middle layer is vanilla

custard,and the top layer is strawberry jelly.You can make this pudding with milk  or

condensed milk.

Now let’s get into the recipe….

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INGREDIENTS 

For the agar agar layer

1 box agar agar (10 gm)

1/2 tin condensed milk/milk

1 tsp vanilla essence

green color (optional)

METHOD

Mix the agar agar in 100 ml water and boil till it is dissolved.

Mix condensed milk with a little water 750 ml) and adjust sweetness according to your

choice.

Add the mixed milk with the rest of the ingredients and pour into individual glasses .

Allow to set in refridgerator till you prepare the next layer.

 

For the custard layer

Ingredients

1/2 tin condensed milk or milk

2-3 tblsp custard powder

sugar to taste (if adding milk)

Method

Mix the custard powder to a paste ina little milk and set aside.

Heat milk ,when hot add the custard powder mix  and cook till thick and not runny.

Once cool add on top of the agar agar layer and again keep in the fridge till you prepare

the top layer.

 

For the top jelly layer

Ingredients

1 box strawberry/raspbery jelly crystals

Method

As each box has different ways of setting,prepare as instructed in the box with a cup of

water lesser from instructions ,to aquire a firm jelly

Note:If you like you could add thinly sliced cashewnuts all the layers

 

 

 

 

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HORSE GRAM ‘N’ GREENS


Everybody knows to cook vegetables the traditional way ,but only some know to combine vegetables differently.This is one recipe like that,and another healthy inclusion

I tried this dish with horsegram sprouts,so if you are using normal gram do soak it overnight before cooking

For the recipe now

INGREDIENTS

1 cup horse gram

2 cups any greens (i used paruppu keerai)

1/2 cup coconut

2 green chillies

1 tblsp coconut oil

1 onion chopped

1/4 tsp mustard seeds

1/4 tsp.cummin powder

1 tsp.chilli flakes

2 pips garlic crushed

2 dry chillies

METHOD

Heat oil in a pan ,add the mustard ,red chillies,garlic and onions and saute for 2 minutes.

Next add the rest of the ingredients and cook on a slow fire for just 10 minutes.Do not overcook .Serve with rice or rotis.

SPROUTED HORSE GRAM DOSA


Horse gram or Kollu is one healthy bean loaded with nutrients to man and animal too.

The soup or rasam made from this bean aids in relieving congestion,cough,fever ,fat .Not

only soups you could make many dishes from this healthy grain. Click on this link to

know about another variety of horsegram dosai Horsegram sprouts dosai(pancakes).

Today’s recipe is made with sprouted horsegram..When made with sprouted grains you

get a softer texture,so do try it for breakfast or dinner and send in your comments.

Highly recommended and beneficial for diabetic patients.

If you are not able to get sprouts you could soak the gram overnight

For the recipe now

INGREDIENTS

1 cup horsegram sprouts

a handful of whole green gram

1 cup raw rice

2 -3 green chillies or red chillies

1 inch piece ginger

1 tsp cummin seeds

salt to taste.

a little oil or ghee to make the dosas

METHOD

Soak the green gram and rice for only 20 minutes.Grind with the rest of the ingredients

like for dosa batter.Add salt to taste.

Pour in a dosa griddle and make thin dosas .Add oil or ghee .Cook on both sides.

Serve with any chutney of your choice.

 

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.

 

 

 

 

BUTTERSCOTH POP CORN


Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

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BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

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METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

VEGETABLE BAR CUTLETS


It is called bar cutlets because of the shape and the method.

You can make this filling the previous day and refridgerate for a precise bar.

This recipe is not the same as for making any cutlet,so do try and let me know your

comments.

INGREDIENTS

1 big carrot

Few beans cut fine

2 kno-khol cut fine

you can add 1-2 vegetables of your choice in addition to the vegetables listed

1 big onion chopped/ 1 leek/ spring onion

1/2 tsp turmeric

1 tsp pepper powder/chilli powder

1/2 tsp.cummin seed powder

Salt to taste

1 cup breadcrumbs

1/2 cup gramdal flour

1 tblsp.butter or oil

Oil for frying

METHOD

Heat a tblsp of oil and add the chopped onions ,green chillies,and the cut vegetables and

saute till half cooked.

Mix gram flour, breadcrumbs in a little water ( 1/4 – 1/2 cup water) in a separate bowl

and set aside

Once the vegetables are half cooked add the gramdal mixture and cook till thick

Transfer the cooked mixture into a square tray .Flatten neatly and set aside or in the

fridge till cold.

Cut into bars or squares and shallow fry till golden.

If you like it more crunchier toss in breadcrumbs and fry.

Serve with mint chutney or sauce.Good to serve with a vegan meal.

MANGO SUNDAL RICE


Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.

 

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.

 

 

 

 

CURD RICE


To combat summer strokes it is essential to go an extra mile ,to provide the right food to

your family.

Curd rice is comfort food , quick and easy to make.

During hot days,quick and cooling indulgence is preferred by all ages.

Some do not know to make curd rice,so this recipe is for their note.

I always make non- tempered curd rice ( oil free).Hotels serve the tempered rice,and

some prefer it.

I will be sharing both.

So for the recipe now

INGREDIENTS

1 cup cooked rice

1 or more cups thick curd or yogurt

1/2 cup milk

Salt to taste

1/2 tsp.sugar

1 small carrot grated

1-2 green chillies chopped fine

Few rose petals ( option)

Green grapes,black grapes ,or pomegranate is your preference and option.

METHOD

Mash the cooked rice slightly .Add milk ,curd and mix well with salt and sugar

Add the veggies and fruit of your choice.

For the tempered rice

For tempering:

1 tsp ghee/ oil

1/2 tsp.mustard

1 dry red chilli

Small piece of ginger chopped

1 green chilli chopped

Few cashewnuts ( optional) / channa dal / urad dal 1/2 tsp.

METHOD

Mix the curd rice like the non tempering step and set aside.Heat oil in a pan add

mustard,curry leaves,and the rest of the ingredients.When the mustard splutters and the

cashewnuts turn light brown ,pour over curd rice.Serve with pickle,chips or papads or

any fry of your choice.

You could garnish with coriander leaves.