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 .

TAMARIND,GINGER CAPSICUM CHUTNEY


When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

SPICED PINEAPPLE RAITA


This is a recipe to be served as a side dish for

pulao,biriyani or rice .

This is a perfect sweet and sour dish with a

blend of curd and pineapple .

Today’s recipe is a little different in my way,so

do try this combination and post in your

comments .

INGREDIENTS

1/2 of a pineapple cored, peeled and cut into

slices

Few cashew nuts

1 piece cinnamon

Curry leaves

1 small green chilli cut

1 tbsp butter / ghee

1 tsp chilli powder

1-2 cups curd

1 tsp sugar

1/2 tsp turmeric

1/4 tsp mustard powder

1/4 tsp pepper powder

Salt to taste

METHOD

•Heat butter in a pan,add cinnamon, cashew

and fry lightly .

•Add the pineapple and the rest of the spices

except mustard powder .

•Sauté for 5 minutes and remove from fire .

•Allow to cool slightly .

•Whisk curd and mix into the cooked pineapple

•Garnish with coriander leaves.

TURMERIC LEAF BUTTERMILK


Very few of us know about the benefits of the

turmeric leaf .The word turmeric gives us the

thought of the powder or the dried turmeric,

and the leaf is never in the frame.

If you are fortunate to have a turmeric plant,

you will start nurturing it more after you are

enlightened with the health benefits.

As you know,I love looking into health related

articles or videos because it’s my passion to

cook healthy food, and know what I’m putting

up to serve .Thankfully, I have many turmeric

plants with glowing leaves.If you have recipes

with wrappings of banana leaf and you are not

able to get it ,you could use the turmeric leaf

instead .The paste of the turmeric leaf is also

considered the best to a glowing skin.

A brief point on the health benefits:

•It’s helps in digestion .

•Relieves bloating and reduces gas problems

•The Curcumin present in it increases the bile

production causing free digestion.

•Good for osteoarthritic,and rheumatoid

arthritic patients as it is believed to alleviate

pain.

•Properties of antioxidants,antibacterial,anti

inflammatory .

I made this with rice water ( 2nd +3rd water

after washing the rice ).

This water that we always opt to throw has

many nutrients. I learnt this from one of my

friends, who used to make rasam and gravies

with it .

Another tip I would like to include here is

that pure collected rain water is the best to

make rasam. ( idea from the same friend )

So let’s get into today’s health drink .

I am tempering this drink as I’m adding rice

water.

You can make this without tempering if you

are using drinking water.

INGREDIENTS (serves 4-5)

1/2 cup thick curd

2 cups rice water / water

1/2 of a turmeric leaf cut fine

1 small green chilli cut( optional)

Few red onions chopped fine ( optional)

Salt to taste.

For tempering

1 tsp coconut oil

A pinch of asafoetida

1/4 tsp cumin seeds / kalonji seeds

METHOD

Temper the rice water with the ingredients

listed for tempering.

Add the turmeric leaf and switch off the flame

once it is hot .

Whisk the curd with salt,add green chillies and

mix into the tempered water after it has cooled

down .

Check for salt and serve .

DATE ‘N’COFFEE PUDDING


Another innovation from my kitchen for a

Sunday dessert.

Baked in a bath(inside a bowl containing

water) can be classified as warm /cold

desserts.

This can be made with condensed milk and

steamed too.

As dates is added to this pudding,the addition

of sugar is low.

Can be served for any occasion and any menu.

So let’s get into the recipe now

INGREDIENTS

2 cups milk

5 eggs

3-4 tbsp sugar

2 tsp coffee powder ( instant )

A handful of seedless dates chopped fine

Few cashew nuts

1/4 tsp nutmeg powder

1 tbsp butter

2 tbsp / flour

a pinch of salt

METHOD

•Mix coffee powder with the milk.

•Beat eggs with salt,sugar and add to the

flavoured milk.

•Heat butter in a pan,and add the dates,nuts,

nutmeg powder and flour and mix for a

minute.

•Remove from fire, and add the milk mixture

and mix well.

•Pour into a greased tin,and bake in a bath

( 180C)or steam for 30-35 minutes or till done .

•Refrigerate and turn over the pudding onto a

serving bowl .

•Do try this recipe and if you liked it,post in

your valued appreciates.

PRAWN ‘N’PANEER STUFFED PEPPERS


Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

PEANUT BUTTER COOKIES


I’m not a fan of peanut butter,but my kids

are ,so baked a batch of peanut butter cookies.

This method and recipe was a lazy method of

mine .

Crunchy ,baked a batch with chocolate chips

too,by planting the chips ( not mixing in )on the

same dough.

Peanut butter lovers will love these cookies.

So do try and post in your comments!

INGREDIENTS

2 heaped cup all purpose flour

100 gm butter

2 eggs

3/4 cup peanut butter

2 tbsp milk powder

1 cup sugar ( 1/2 brown + 1/2 granulated)

Few chocolate chips

METHOD

•Add flour,baking powder,milk powder in a

bowl.

•Grate the butter ( cold butter) and add to the

flour .

•Lightly beat sugar,with eggs and peanut

butter,and mix into the flour and bind to a

firm dough

•Divide into portions and slightly press on the

top of each dough.

•You could press on chocolate chips after

laying it on the tray,or mix into the dough .

•Bake in a 175 preheated oven for 25 minutes.

COFFEE CASTELLA CAKE


This is one of the best sponges I have tasted.

The texture and taste is so awesome you can

serve it plain without any adornment.

Your choice, to ice the cake or serve it with

custard preferably coffee or chocolate custard.

This cake is baked in a water bath,and the

preparation is totally different compared to

the normal sponge.

Do try this easy recipe and post in your

comments !

INGREDIENTS

5 eggs ( yolks and whites separated)

75 gm butter

75 gm sugar(use half brown sugar )

75 gm flour

1/4 tsp cream of tartar/ vinegar

1 heaped tsp.instant coffee powder

3/4 cup milk

METHOD

•Heat the butter and milk only till it’s warm.

•Remove from fire.

•Add the coffee powder and mix well.

•Next add the flour to the butter mixture and

mix without lumps.

•Beat egg whites with cream of tartar,stiff till

peaks form.

•Mix in the flour butter mixture gradually into

the beaten egg whites .

•Mix well and pour into a greased tin .

•While preheating the oven,keep a bigger

vessel of water in the oven. ( 155C)

•Place the cake tray in the bath containing the

heated water,and bake for 50-60 minutes till

done.

•This could be baked in individual cups too.

STUFFED CHEESY MUSHROOMS IN BUTTER MASALA


A dish to be served with fried rice ,pulao,rotis.

A little effort added ,to a delicious cheesy dish .

Mushrooms considered to be an immunity

builder,having anti-carcinogenic properties

should be included in your diet at least once a

week .For a wider study on health benefits,do

search the Internet .

Choose the bigger button mushrooms,as the

scooping out,and stuffing the will be easier.

To the recipe now

INGREDIENTS

1 packet button mushrooms

1 onion chopped chopped fine into small cubes

1 tomato chopped fine

1/2 tsp cumin seeds

1-2 green chillies chopped fine

1 tsp chilli powder

1 tsp ginger garlic paste

1 tsp butter

Grated cheese

Salt to taste

METHOD

•First remove the stalks from each mushroom,

carefully and scoop out the inside neatly out.

•Do not discard the stalks and the scoops.

•Wash and cut fine .

•Heat butter and add onions,tomatoes,green

chillies,and the rest of the spices and cook till

thick.

•Add the stalk- scooped out mixture and stir in .

•Cook on high heat for 3 minutes ,and remove

from fire.

•Fill the mushrooms with this filling.

•Top it with cheese and grill for 5 minutes,and

set aside.

For the butter masala

2 onions

3 tomatoes

10 cashewnuts

1 tbsp ginger garlic paste

1 tsp cumin seed powder

1 tbsp Kashmiri chilli powder

1 tsp garam masala powder

25 gm butter

1 tbsp kasuri methi leaves

1 tsp sugar/ honey

1 tsp amchur powder/ 1 tbsp lime juice

Salt to taste

METHOD

•Grind the onions, tomatoes,cashews together.

•Heat butter in a pan,add chilli powder,garam

masala powder,and immediately add the

ground paste with salt.

•Let it cook till the tomatoes and onions are

well cooked.

•Add the rest of the ingredients and cook for

few minutes .

•If there is any liquid in the grilled mushroom,

add into the masala .Remove from fire.

•Place the grilled mushrooms on the hot

masala.

•Garnish with boiled eggs and chopped greens

of your choice like leeks or spring onions .

•Serve hot.

The stuffed mushroom alone can be served as a starter too.

APPLE,BANANA,CHIA TRIFLE PUDDING


Well,this trifle pudding is without sponge cake,

but if you like to add cake you could .

The remaining syrup from the poached pear,

was in the fridge,and as apples too have the

crunch of a pear,I used the same syrup to stew

the apples.

Added one big banana to the hot syrup,chia

seeds after mixture cooled down,topped with

vanilla custard and jelly.

Lovely dessert to brighten your day !

To the recipe now

INGREDIENTS

Base layer

Stewed Apple pieces

1 big banana sliced

1/2 cup chia seeds soaked

A pinch of salt

METHOD

Mix all together and spread on base of a

pudding bowl.

Middle layer ingredients

3 cups milk

2 -3 heaped tbsp custard powder ( vanilla)

2-3 tbsp sugar or to your taste

Method

Mix the custard powder in a little milk and set

aside .

Heat the remaining milk with sugar .

Once it reaches a boil,add in the custard mix,

and cook till thick .

Allow to cool partially, and pour over the layer

of fruit.

Keep in the fridge till you prepare the jelly.

The final topping ingredients

1 packet jelly crystals

Sliced cashewnuts

Method

Prepare jelly as per the instructions in the

packet,and pour over the custard after it is

partially cool.

Sprinkle cashewnuts and chill till set .