PUMPKIN COTTAGE CHEESE CAKE


This is a very easy ,and one mix cheesecake.If the pumpkin mash is pre-cooked or

prebaked it will be an easy go..

For the recipe now.

INGREDIENTS

1 packet (200 gm)paneer or cottage cheese at room temperature

2-3 eggs

1 cup pumpkin mash

1/2 cup sour cream or yoghurt

1 cup brown sugar

2 tsp.cornflour

1/2 tsp nutmeg powder

3/4 tsp ginger powder

1/2 tsp.cinammon powder

a pinch of salt

For the crust (2 options)

1. 10-12 ginger biscuits,2 tblsp butter -blended together

2. 1 cup walnuts-1/4 cup honey,1 tblsp butter -blended together

METHOD

Prepare the crust first.Press on the pie dish or springform pan and set aside .

Put all the ingredients and blend in a mixer or processor till fine.

Pour over prepared crust and bake in a slow oven (160-170 degrees) for 45 minutes or 1

hour till it is set.You could add pumpkin seeds,water melon seeds,or walnuts while it is

baking,or add any topping of your choice like, chocolate ganache,caramelised nuts or

serve plain.You can serve it warm or cold.

To make the Pumpkin Mash

Peel and cut the pumpkin into cubes .Add 2-3 tblsp of brown sugar  with a stick of

cinammon and cook with 1/2 cup water till dry and cooked .You could cook in the

pressure cooker without water on a low flame for 2 whistles.Mash it and use in recipes.

 

 

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PANDAN SWEET DUMPLINGS (kolakattai )


Pandan rather known Rampe or Screw pine leaves.A fragrant kind used in

culinary , has health benefits too.It is mostly used in Asian cooking.

As the pandan plant in my culinary patch was outgrowing the pot,I thought

to make something different now.My previous posts had recipes for pandan

jelly or agar agar pudding. There are many sweet recipes you can make by

using these leaves and now this recipe comes to you as  food for breakfast

or snack.

For the recipe now

INGREDIENTS

1-2 cups rice flour or idiyapam flour

Extract of pandan leaves (1/2 cup)

Salt to taste

1 tsp.ghee or oil

Hot water to make dough

Filling

Coconut gratings

Jaggery gratings

Cashewnuts ( optional)

a pinch of salt

a pinch of nutmeg powder

1 tsp.cardamon powder

METHOD

Mix the ingredients for filling and set aside.

Mix the ingredients for the dough in a separate bowl,adding water

gradually to make a firm and soft dough.

Cover and set aside for few seconds. Take portions of the dough,flatten and

place filling.

Seal the edges and make shapes of your choice.Steam for 10

minutes and serve.

Good to serve for breakfast or tea.

Note :The color will be light green only

TOMATO DAL WITH BIRD EYE CHILLI


This is a very quick and tasty dal an good to serve with rice and rotis.The

bird eye chillies will be tough on your taste buds so remove the chillies

before you serve a non spicy food lover.

Now ..to the easy and simple recipe

INGREDIENTS

1 cup massoor dhal

2 tomatoes cut

1/4 tsp turmeric

1 tblsp ghee/butter

Few bird eye chillies.

Few cummin seeds

Salt to taste

METHOD

Cook the dal with tomatoes,turmeric till done.

Mash lightly .Heat ghee add chillies,cummin seeds and Curry leaves and

pour over dhal.

Add salt to taste and cook the dal for 2-3 minutes.Serve with rice or roti

KESAR CASHEW RICE


This is a mild flavoured rice made with saffron strands or kesar and ghee roasted

cashews and onions.The blend of kesar and cashews produce an aroma enticing your

taste buds.Less ingredients with good taste.

For the recipe now

INGREDIENTS

1 cup basmati rice

2-3 tblsp.ghee/butter

A handful of cashewnuts

a few saffron strands mixed in 1/4 cup milk

1 big onion sliced

Few whole spices (3 cardamon,3cloves,1 stick cinammon )

METHOD

Wash the rice and set to cook with 1 inch water above rice level.

While it’s cooking, heat the ghee in another vessel and fry the onions till brown with

whole spices.

Now add salt and the cashewnuts and fry till light brown and add to the cooking rice.

Add the kesar immersed milk and cook till done.

Serve with curries of your choice

GONGURA CHICKEN


Gongura or Sorrel leaves is mostly used in Andhra cooking.These  nutritious leaves have

a tangy taste and the famous gongura pickles are made with these leaves.It can be

cooked with dal or any meat dishes like  kang kung or spinach

As these leaves have a sharp tangy taste ,you can opt out ingredients like tamarind or lime.

screenshot_20181115-185506353102802737703497.png

(photo credits -Google)

 

Moving on to the recipe now..

INGREDIENTS

500 gm boneless chicken

2 cups sorrel leaves

2 tsp.chilli powder

1 tsp chilli flakes

3 tomatoes

2 onions diced

1 tsp crushed pepper

2 tsp cummin seed powder

1 tsp garam masala powder

10 garlic cloves

1/2 tsp turmeric

salt to taste

whole spices (cinammon 1 piece,3 cardamons,3 cloves)

3-4  tblsp oil

METHOD

Heat half of the oil and add the whole spices , onions and saute till light brown.

Add the chopped tomato with turmeric and salt and cook till the tomato is mushy.

Remove the onion- tomato mixture and blend for a minute .(you can prefer to opt out this blend).

Heat the remaining oil,add the garlic ,chicken,and the sorrel leaves and stir for 5 minutes

Next add the ground paste and the rest of the ingredients except the ground pepper and

cook on a low flame till the chicken is cooked.Add pepper and cook for 2 minutes and

remove from fire.(no need to add water)

Serve with any rice or rotis.

 

POMEGRANATE ‘N’ HIBISCUS JUICE


Another addition to healthy juices . Pomegranate considered to be the most healthiest fruit should be included daily in one’s diet.

Loaded with antioxidants it is one fruit any person or patient can consume.

The Hibiscus containing amazing health benefits ,and having rich antioxidants like the pomegranate can be consumed by any person without fear of side effects.

Liver diseases,heart diseases,pressure and cholesterol and many more diseases can be controlled if regular intake of these fruits is made habitual.

Scenes of red hibiscus blooms in my garden ,made me prepare this for breakfast today.

Let me share this with you all now.

INGREDIENTS (3-4 servings)

3-4 pomegranates

5-8 red flowers (stamens removed,washed)

small piece ginger

1 lime or lemon extract.

Any sweetner – honey/sugar/palm sugar.

1/4 tsp salt

2 cups  water

METHOD

Immerse the flowers in 1 cup hot water ,till the water turns red and the flower

white.Strain it and discard the petals.

Remove seeds from pomegranate fruits ,and blend in juicer with rest of the ingredients.

Mix in Hibiscus extract and adjust sweetness to your taste

VARIATION: You could make a lassi out of the same combination by using yoghurt or curd instead of water.

WHEAT FLOUR BADUSHA


Today my sweet recipe is with wheat flour.

I have posted recipes of badusha before with white flour,and in addition to that I’m

posting  now with wheat flour.

Badusha/Balushahi(oriental doughnut)-click on for the related badusha post

Now for the recipe..

INGREDIENTS (Makes 10)

Preparation time: 15-20 minutes

1 heaped cup wheat flour

1 tblsp.curd

a pinch of salt

1 tsp.sugar

6 tblsp butter+ ghee

For the syrup

3/4 cup sugar

1/4 cup water

a dash of lemon juice

1 tsp ghee

1/2 tsp cardamon powder

few nuts for decoration (cashew,almond slivers,pistas )

METHOD

Mix all the ingredients for the dough except the flour.

Beat till creamy.

Mix in the flour now, and lightly  make a dough (Do not knead )

Cover and set aside for 5-10 minutes.

Make flattened balls (cookie shaped).

Make an impression with your thumb in the centre on each .

Fry on a low flame till golden  on both sides.

Remove and set aside.

FOR THE SYRUP

Heat the sugar and water till you get a light soft ball stage.(Put a drop of sugar syrup

on a plate,and if it stands firm without flowing it is the correct stage ).

Next add lime juice and cardamon powder and remove from fire.

Add a tsp.of ghee into the sugar syrup,mix  and add the fried badushas.

Swirl the pan to coat all the sides of the sweet.(2-3 minutes is enough)

Remove one by one carefully and decorate with nuts.

Allow to dry and  store.

Variation : You could coat with powdered sugar too.

image5274948991696915544.jpg

 

 

BADAM RASMALAI


This is another sweet which can be made within minutes.

Those who love badam or almond milk,will definitely love this.

I made this with candy sugar.You can use sugar if you like,but please do with sulphur

free sugar.

So, let’s move onto the recipe ..

INGREDIENTS

1 cup milk powder

1 egg

2 tblsp oil

1/8 tsp baking powder

1 tsp flour/ almond flour

10-12 almonds blanched and ground to a paste.

Few saffron strands ( optional)

2 cups of milk.

1/2 tsp cardamon powder

A pinch of dry ginger powder

Sugar to taste.

METHOD

Mix the bold listed together and lightly bind to a dough.Do not knead.

Heat one cup water in a shallow pan.Once the water starts to boil ,lower the flame .

Make tiny balls out of the dough and drop into the boiling water.

The dropped balls will swell,turn over onto the other side to cook for a minute .Remove

the cooked rasmalai and place on a plate carefully .

Now add the milk,sugar, cardamon powder,almond paste,saffron strands and boil .Once

it has reached a boil add the cooked rasmalai carefully into the thickened almond

milk.Sprinkle ginger powder if using.

Allow to cool and leave in the refrigerator for a few hours and serve with a few nuts if

you like.

This can be served warm too.

MILLET ‘N’ RAWA LADOO


This ladoo is made with prosomillet( Pani varagu in Tamil). Millet and millet flour is

more sought after nowadays ,due to its health benefits,and I thought to mix it with

the basic rawa ladoo mix. This time I ground the rawa too, after powdering the millet

and coconut.

So let me take you to the recipe right away!

INGREDIENTS

1 cup semolina

1 cup proso millet

1/2 cup coconut grated

1 cup sugar ( I used candy/Kalkandu powdered)

1/2 cup ghee

Half teaspoon cardamom powder

1/4 tsp dry ginger powder (optional)

1/4 cup khova or milk powder( optional)

METHOD

Heat 2 tblsp ghee and roast the millet first.

When the millet turns light golden, remove from fire and set aside.

Add another spoon of ghee and lightly roast the semolina and coconut.

If you are adding khoya or mawa you can add when adding coconut.If using milk powder

you can add after removing from fire.

Powder the millet first,next add the semolina and coconut mixture and again pulse for 1

-2 seconds .Add the sugar and mix well .Heat the rest of the ghee and lightly fry

cashewnuts and raisins in it and pour over the mixture .Mix well and make ladoos.

If you find the mixture dry to bind ,add a little milk .

This ladoo is a good source of nutrients and energy,so… for those who have no time for breakfast ,can pop 1-2 as a substitute for breakfast.

BESAN LADOO


As the countdown begins for Diwali,the recipes of sweets will be dominant in all medias.

Today, I would like to share with you an all time favourite and an easy

sweet if done with care ,turns out to be awesome and healthy.

Besan flour known to be chick pea flour,kadala maavu,or Bengal gram dal flour is loaded with proteins .

I used kalkandu powdered instead of sugar .Kalkandu or candy sugar is unrefined

sugar ,and it is healthy to use that instead of the normal refined sugar.

There is another option of using the boora sugar ( boiled and powdered sugar)

Well,I always recommend to use sulphur free sugar when making sweets and cakes .As

technology grows,the rate of diseases do too,so we have to contribute towards

prevention of the same in all possible ways.Sulphur free sugar has the same taste in

comparison to the white refined sugar,so when the recipe calls for white sugar please

use sulphur free,or candy sugar.

Moving on to the recipe now..

INGREDIENTS

2 cups gram dal flour

1 cup ghee

1.5 cups sugar

a pinch of salt

1/2 tsp.cardamon powder

1/4 cup mixture of sliced almonds and cashewnuts

2 tblsp rawa or semolina

25 gm mawa or khoya ( optional)

1 tblsp.water

METHOD

Heat 3/4 of ghee in a thick bottomed pan.

Once heated remove from fire,and mix in the gram flour,semolina and return to heat.

Keep roasting the flour till it gives out a nice aroma on medium flame.

While roasting,add the remaining ghee and keep stirring.

Add 1 tblsp water,and mix (you will see the mixture bubbling.

Mix for another 2 minutes and remove from fire .

Allow it to cool ,mix in all other ingredients except the sugar ( otherwise it will turn liquidy).

Once it is warm ( able to touch) add in the powdered sugar and mix well.

Make ladoos and decorate with nuts like pistachios,almonds or cashews.

VARIATION: The same can be made with wheat flour,ragi flour (kurakkan flour)