BEETROOT-BADAM COCONUT BURFI

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Resuming after a while with a new and sweet recipe which is awesome in taste.Comparing to other recipes made with beetroot this

one tops it all!

Beetroot Katli sold by one organic store in Chennai,is the favourite of my family.An almond wrapped in this Katli mixture, shaped

like an almond,oval in shape are little wonders,addictive in taste.

Awed,inspired …by the sweet taste ,I tried my hand at this burfi with my innovation.

Now to a brief narrate…I boiled beetroot in excess for a salad,and bottled up the remaining in the fridge.Now.. this beetroot which

was in my mind to use for cosmetic purposes, became a sweet with combinations I never planned.

Melt in mouth, minutes to prepare, no skill required just a one pot stir to this wonderful addictive sweet ‘BEETROOT-BADAM-

COCONUT BURFI.’

To the recipe now..

INGREDIENTS

1 cup boiled and grated beetroot

1 cup powdered almonds

1 cup grated coconut

3/4 cup-1 cup sugar

1 tbsp ghee

a pinch of salt

1/2 tsp cardamon powder

a few pistachios (optional)

METHOD

Add all the ingredients to a thick bottomed pan. Keep stirring on medium flame till the mixture holds into one lump .

Grease a tray with a little ghee,flatten the mixture and allow to cool before you cut into shapes.

Variation:Cashewnuts can be used instead of Almonds .

NOTE

No water is required in the preparation .

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CARROT CASHEW HALWA

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This is excellent in taste and texture .Made with fresh carrot juice and lots of cashew.I have posted many delights with

carrot but this recipe tops it all.

The extracted juice is cooked in ghee till the raw smell of the juice is gone.This step is more important as the raw smell

will not give good results.

Next the rest of the ingredients are added and cooked to perfection .Nutritious sweet recipe worth the try!

To the recipe now

INGREDIENTS

Juice of 7-8 carrots (250 gm)

1 cup sugar or to taste

2 heaped tbsp of cornflour mixed in 1/2 cup water

1/2 tsp salt

1/2 cup ghee (1/4 cup to cook the juice +rest to add later)

1/2 -3/4 cup cashew nuts

a pinch of edible camphor

1 tsp cardamon(elaichi)powder

1/4 tsp mace or nutmeg powder (optional)

METHOD

Heat half of the ghee and add the juice with salt and cook till the mixture bubbles well and raw smell is absent.

Next add sugar and cook till sugar is well dissolved .

Add the cornflour mixture and the rest of the ingredients and keep mixing till you see the bottom of the pan when the

spatula is slid through the mixture.

If needed you can add more ghee (the addition of ghee depends on the richness required )

Pour into a greased tray .Garnish with more cashew nuts if you like.

Allow to cool and then cut into desired shapes.

HAZELNUT UPSIDE DOWN BROWNIE

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This is an awesome brownie recipe ,gooey inside and a treat to your taste buds.Makes you close your

eyes the minute you bite into this nutty, crunchy ,gooey brownie.

This time I thought of sprinkling the nuts at the bottom (like i used to make sweets and halwas with the

nuts under the sweet )and it was a success .

Chocolate recipes turn out good only if good quality chocolate is used.

So do try this recipe and post in your comments and suggestions.

INGREDIENTS

100 gm butter

75 gm sugar (half brown +half white)

1 heaped cup flour sifted with 1/2 tsp baking powder

2 eggs

50-75 gm chocolate

2 tbsp cocoa powder

1 tsp vanilla essence

1 tbsp yoghurt/curd

100-150 gm hazelnuts (slightly crushed )

METHOD

Melt the chocolate, butter in a Bain-marie (double boiler) till butter is partially melted.

Now add the cocoa powder ,and remove from fire.

Whilst the mixture is hot ,mix well till well corporated.

Whisk the eggs,sugar and essence together till sugar dissolves .(In another bowl).

Now add the chocolate mixture gradually into the egg mixture .Add curd and mix well.

Fold in the flour little by little and mix.

Line a tray with parchment paper and grease the paper with butter.

Spread the hazelnuts at the bottom,and pour over the batter.

Bake in a preheated 180C oven for 25 to 30 minutes.

Cut into pieces after it is cooled (minimum 2 hours)

You could serve it without any adornment as it has a richness of its own.

If preferred you could serve with cream/ice cream/drizzle of chocolate.

RAW BANANA DELIGHTS (2 varieties)

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Raw banana/valakkai is a kind of vegetable which can be included and made into many dishes like Avial,poriyal,milk

curries, salads,chips,kofta,sambhar….and the list will go on.

Today’s recipes have coconut as the main ingredient, but included and spiced in different methods.

One weekend we got Kerala meals, and there I saw this humble coconut spiced called the ‘Chammanthi’.(Kerala dish)

at the corner of the leaf, but the tastiest.

It was similar to the Srilankan ‘Pol sambol’which is my favourite.Sri Lankan symbol is of 2 varieties one with red chillies

POL SAMBOL (COCONUT SAMBOL)and the other with turmeric and green chillies with other ingredients (yet to post).

First I will give you the recipe for ..

CHAMANTHI VALAKKAI

2 raw bananas peeled, cut into cubes and boiled with a little salt and turmeric

2 tsp coconut oil

few mustard seeds

few curry leaves

For the chamanthi (coconut sambol)

1/2 coconut scrapings

4-5 small onions

3-4 green chillies

1/4 tsp pepper

juice of 1 lime

salt to taste

METHOD

Cook the cut banana with a little turmeric and salt till soft and remove from fire.

Make the coconut sambol by coarsely grinding the green chillies and onions (if you have a pound and pestle it will be still fine).

Add the coconut, salt and lime to taste.

Heat oil,add mustard and curry leaves.When the seeds start to splutter, add the cooked banana and switch off the

flame.

Add the coconut mixture and mix well and serve.

A good side dish to serve with rice and curry.

The next recipe is with steamed raw banana.

RAW BANANA PORIYAL

INGREDIENTS

2 raw bananas whole unpeeled

1 chopped onion

2 cloves garlic

2 green chillies chopped

1/2 -3/4 cup coconut gratings

1/2 tsp turmeic

1-2 tsp chilli flakes

salt to taste

For tempering

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cummin seeds

curry leaves

1/4 tsp asafoetida

METHOD

Steam or boil the raw bananas without peeling till cooked .

Slowly remove the peel, mash it lightly, and mix in the coconut, chilli flakes, turmeric and salt .

Heat oil ,add the ingredients for tempering and add the banana coconut mixture and stir well.

These two dishes are side dishes for rice and curry.

PINEAPPLE -CHOCOLATE CUSTARD PUDDING

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This is like the pineapple gateau cake, and the only difference is that the chocolate icing is replaced by the chocolate

custard.There wasn’t much of a differance in taste.When an icing cake is made at home,i always try to minimise the

icing on the cake even if it’s homemade.I never buy ready made fondant or icing and this thick custard on the cake

was a satiating dessert.

The sponge layer was a pineapple flavour, lightly soaked in pineapple juice and custard for the layers.

To the recipe now…

For the sponge (I used only half of this cake)

4 egg yolks

4 egg whites

1 heaped cup flour mixed with 1 tsp baking powder

a pinch of salt

1 cup sugar

1 tsp pineapple essence

Method

Beat the egg whites with a pinch of salt till light peaks form.

Add the sugar and yolks gradually and beat well (electric mixer )for 5 minutes .

Now fold in the flour,essence gradually and mix well.(do not beat at this stage)

Transfer batter into a greased cake tray and bake in a preheated 180C oven for 25-30 minutes.

To prepare the pineapple

1 medium sized pineapple peeled, cored and cut into small pieces

2-3 tbsp sugar

a small piece cinammon

a pinch of salt

1/8 cup water

Method

Cook the ingredients except the water for 2-3 minutes.

Add water and cook for another 2-3 minutes.

Remove from fire and allow to cool.

For the chocolate custard

25 gm butter

3/4 cup sugar

2-3 cups milk

2 heaped tbsp cornflour

2 heaped tbsp cocoa powder

1 tsp vanilla essence

Method

Mix cornflour and cocoa powder in half cup milk (without lumps)and set aside.

Heat milk and sugar and once it reaches a boil ,add the cocoa mixture and keep stirring till it forms a thick custard.

Remove from fire.

Add butter and essence and mix well.

Allow to cool.

Assembling the pudding layers

Cut the sponge horizontally to fit the pudding bowl you are using.

Smear with pineapple juice and add half of the stewed pineapple.

Pour half of the custard over it.

Next place another layer of sponge on the custard and smear with pineapple juice and repeat process.

Top with stewed pineapple.

Keep in the refrigerator for some time and serve.

Link to pineapple gateauCHOCOLATE PINEAPPLE GATEAU

CHICKEN’N’CASHEW PAKODA

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Pakoda or Pakora is an all time favourite snack of India.There are many varieties of pakodas sold in the streets of India.

Considered a street food there are amazing vegetarian and non vegetarian combinations of pakodas.

Today’s crunchy food recipe is one with chicken,cashewnuts and mint leaves.You can add peanuts to replace cashew.

Curry leaves can be used instead of mint,so go ahead with your favourite combinations and try this appetiser/snack.

Share your comments and suggestions…

INGREDIENTS

250 gm of chicken cut into thin strips

1 cup gram flour

1/4 cup rice flour

2 tsp hot butter/ghee/oil

3 cloves garlic chopped fine

1/4 cup broken cashew nuts/peanuts

2 tsp kashmiri chilli powder

1 tsp garam masala powder

1/2 tsp.turmeric powder (optional)

2 chopped green chillies

1 big onion chopped fine

1 tsp saunf(perumjeeragam)

few mint/curry leaves

water

salt to taste

oil for frying

METHOD

Mix all the ingredients by only sprinkling water .The mixture should be crumbly (not like a batter).

The correct texture will be when you are able to hold the mixture with you fingers.Minimal water will add to the

crunchiness.

Drop tiny portions in hot oil, and fry till golden brown.

Tip: If you want the crunchiness to stay longer ..half fry ,remove and fry till it’s golden brown.

GRILLED HALIBUT FISH

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Halibut fish is one of the tastiest fish,and today’s recipe is a grilled recipe with pineapple.

The masala I used was the tandoori masala.This can be served with any dish,or as a starter.Full of flavours this recipe

has to tried compulsorily.Those who do not like pineapple can omit the fruit.

To the recipe now….

INGREDIENTS

500 gm fish fillets or slices

few pieces of pineapple

butter/or oil (2-3 tbsp)

few curry leaves

For the marinade

2 tsp Kashmiri chilli masala

2 tsp ginger garlic paste

1 tbsp curd/yoghurt

juice of 1 lime

1 tsp.vinegar

2 tsp mustard oil (optional)

1 tsp cummin seed powder

1 tsp kasuri methi leaves (optional )

1/2 tsp pepper powder

salt to taste

METHOD

Marinade the fish for a minimum of 20 -30 minutes.

Heat a grill pan with the oil.Add curry leaves.

Place each slice on the grill, and grill on a medium flame.

If you are adding pineapple add with the fish slices.

Flip to the other side when one side is done to a golden colour.

Remove from fire and serve.

GRILLED GARLIC EGG

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This is a very easy recipe made in just few minutes.A simple meal can be made special with this grilled egg.Few

ingredients and few minutes ,so go ahead and try this recipe and post in your comments !

INGREDIENTS (serves 3-4 )

8 hard boiled eggs

1 heaped tbsp chilli powder mixed with salt

1 tsp amchur powder

2-3 tbsp oil (preferably gingerly oil/sesame oil)

6-8 cloves unpeeled garlic crushed

curry leaves

METHOD

Cut the eggs in half very neatly, and carefully rub the chilli powder,amchur powder and salt on both sides.

Heat a grilling pan,and add the oil. Add the garlic and curry leaves.

Once you get the aroma of the garlic, place the eggs on one side and grill for just 3-4 minutes.

Carefully flip the other side of the egg and grill for another 3-4 minutes, and its done and ready to serve.

MUTTON-BADAM KORMA

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This is a flavourful rich korma suited to serve with any dish like rotis or any type of rice.Blended with roasted

almonds,coconut,and coriander after cooking the meat tender with spices it brings out a splendid flavour.

Easy and quick method…so do try and post in your comments !

INGREDIENTS

500 gm meat

1 tsp turmeric

1 tsp chilli powder

2 tsp coriander powder

1 tsp garam masala

10 almonds +1/2 cup coconut roasted lightly

3-4 green chillies

few coriander leaves

very light tamarind extract 1 cup

1-2 onions chopped

3 tbsp ghee +coconut oil

whole spices (cinnamon,clove,cardamon,1 black cardamon,1mace,)

METHOD

First add whole spices, chilli powder, coriander powder, tamarind extract, garam masala powderand meat into a

pressure cooker, and cook till meat is tender .(4-5 whistles).

Grind the almonds,coconut,green chilli, and coriander to a paste, and set aside.

Once the steam from the pressure has released on its own, heat oil in another pan and add the onions.

Once the onion turns brown add the cooked meat and the ground paste and cook till thick .

DUCK BIRIYANI

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Duck meat is alkaline and lower in fat when compared to chicken.An excellent source of protein and iron.The content

of iron enables good flow of blood in the body providing energy and growth.Duck meat and eggs have excellent

source of other nutrients and vitamins and the key point is that it is a rich source of the essential mineral selenium.

Apart from my passion in cooking, collecting and innovating recipes, the reason I started my food blogging was my

children.As they do not have much interest in cooking now, i visioned that they will need in future.

The reason for explaining this is because they loved the taste of this recipe and forced me to add this to my blog.

The flavour of the meat contributed more to the taste I think .

Moving to the recipe…

INGREDIENTS

500 gm duck meat

500gm basmati rice

2-3 onions sliced

2 green chillies

a small piece of lemon grass

1 tomato

1/4 cup curd

juice of 1 lemon

few curry leaves

coriander leaves

1/4 cup oil and ghee mixed

1 tbsp biriyani masala or garam masala

1 tsp coriander powder

1-2 inch cinnamon

6 cloves

1/2 tsp cardamon powder

1/2 tsp kewra water (optional)

For the ground paste

1 tbsp fennel seeds(perumjeeragam,sombu)

4 red chillies

2 inch piece ginger

5-6 garlic cloves (I used the big onesie you are using medium/small use 10 cloves)

Salt

METHOD

Heat oil in a pressure cooker, add the whole spices curry leaves, and the onion and saute till onion turns light brown.

Next add the washed meat, and allow to cook in the oil for 5 minutes.

Next add the ground paste ,tomato ,salt and mix well for another 3 minutes.

Now add the rest of the ingredients except the rice and cook for 4-5 whistles.

Allow the steam to release on its own.

Wash and soak the rice for 15 minutes.

Once the steam is released from the cooker ,transfer the meat and the rice to a rice cooker, or a thick bottomed pan

and cook on a medium flame till done.

The water level should be 1-2 inches above the rice level.

Add 1-2 tbsp ghee on the top of cooked rice.garnish with coriander leaves and serve.

BOTTLEGOURD KOFTA CURRY

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Bottle gourd(English)/Lauki(Hindi)/Sorakkai(Tamil) is a good vegetable to keep you hydrated and helps to burn

bad cholesterol.

Bottlegourd juice mixed with fruit juices or taken as a single juice after a workout or in the morning helps you to

maintain the weight of your body.You can make raw salads with this amazing vegetable.

This vegetable can be used to make halwas,burfis and many sweets and savouries.

BOTTLE GOURD BADAM HALWA..STUFFED BOTTLEGOURD PEANUT CURRY-click on these link for old posts related

to bottlegourd and few more.

Today’s recipe is made with grated bottle gourd mixed with flour,shaped into koftas,fried in oil and added to the

tomato based curry .

INGREDIENTS (For the kofta)

1 medium sized bottle gourd peeled and grated

1 cup gram flour (besan flour)/wheat flour

1 tsp ginger-garlic paste

1 tsp chilli paste

few mint leaves

1 tsp coriander powder

1 tsp amchur powder

2 tsp sesame seeds

salt to taste

Oil for frying

METHOD

Squeeze out the water from the grated vegetable,(do not discard the water) and bind with the rest of the ingredients.

Divide into portions and shape into balls.

Fry in hot oil till golden brown and set aside.

For the gravy

2 onions chopped fine

4-5 tomatoes pureed

1 tsp ginger-garlic paste

2 green chillies+7-8 cashews ground to a paste

1 tbsp kasuri methi leaves

1 heaped tsp.cummin seed powder

2 tsp kashmiri chilli powder

1 tsp jaggery powder

1/2 tsp pepper powder

1 tsp garam masla powder

salt to taste

2 tbsp ghee

few mint and coriander leaves

Method

Heat ghee and add the mint leaves,kashmiri chilli powder, garam masala with salt and saute for 1 second and add the

chopped onions.

Next add the tomato paste and the rest of the ingredients and cook till it is pulpy.Add the gourd juice and water if

needed.

When the required consistency of gravy is acquired, add the fried koftas and cook on a low flame for 3-4 minutes.

Garnish with coriander leaves.

MINT(PUDINA)-CHOCOLATE CHIP COOKIES

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This mint is not peppermint, or spear mint, it is the mint used for biriyanis etc.To make it clear only I had bracketed in

the title.

Well…the taste and colour was good and something different .As I baked this for the first time I made 3 varieties ,one

with almonds to top, another with cashews, and finally only chocolate chips.Confused to endorse rankings as all 3

tasted good.Soon to try the salt recipe and post.

Let’s get into today’s recipe….

INGREDIENTS

1/2 cup mint leaves only

1 egg

100 gm butter (room temperature)

100 gm sugar (white.. if you want the look of green)

200 gm flour mixed with 1 tsp baking powder

a pinch of salt (if using unsalted butter)

chocolate chips

nuts of your choice

METHOD

Blend the sugar and mint well.

Beat the butter till creamy and add the mint mix.

Beat egg lightly and add to the butter mix.

Lightly fold in the flour and blend well.

You can add the chocolate chips finally or just press on each cookie before baking.

If you get a sticky dough, cover and leave in the fridge for some time.(20 minutes)

Divide into portions and place on a greased baking tray 1 inch apart.

Bake in 180C oven for 15-20 minutes and allow to cool.(cookies will turn crisp after it has cooled ).

NOTE:You could dip half of cookie in melted chocolate for a visual treat ..!

Would love to get your comments and experiences on how the recipe turned out for you ..Happy baking!

HORSE GRAM CURRY LEAF CHUTNEY (South Indian breakfast)

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Horse gram is not only the feed for horses but beneficial to man too.A storehouse of energy helps to burn fat,removes

phlegm,relief for heavy coughs and many more if you tap the search button for its benefits.This gram can be used to

make soups,rasam,iddli/dosa ,iddli podi,sprouted and added to salads and many more recipes. Check my previous

posts on horse gram.

Curry leaf is equally considered good to reduce cholesterol, sugar and pressure .

Present prevalence ‘work from home’ scenario and the non availability of the time to exercise,may cause an increase

in weight which has to be taken care of seriously.Foods like this help to maintain your health and should be included at

least once or twice a week.

This chutney for iddli/dosai …is a blend of roasted horse gram, curry leaves, and raw mango .You can use amla,

tamarind or lime juice opting out raw mango.

Do try this healthy and tasty chutney and post in your comments and suggestions!

INGREDIENTS

3-4 tbsp horse gram dal

a handful of curry leaves

1/2 cup raw mango pieces

2 tsp oil

3 cloves garlic

1 tsp cummin seeds

3-5 dry red chilles

a pinch of asafoetida

a tsp of jaggery

salt to taste

METHOD

Heat oil and roast the dal till you hear a cracking sound (3-4 minutes).

Next add the spices, garlic,and curry leaves and saute for 1 minute.

Add the raw mango slices, jaggery,salt and grind to a paste .

Serve with iddli/dosa.

CHOCOLATE CUSTARD FROSTED CAKE

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This is an easy and moist cake with a frosting like a chocolate custard.Left in the fridge after a couple of slices relished

it was more delicious as the days passed …(daysss…I meant was 1-2 days )

There are many types of chocolate cake in my list to be posted, but whatever the recipe may be when it is chocolate

cake it surely does have a splendour of its own.So do try this moist cake and post in your comments and how you liked

it.

To the recipe….

INGREDIENTS

4 eggs

2 cups flour (teacup)mixed with 2 tsp baking powder+1 tsp baking soda

1/2 cup cocoa powder

1 cup brown sugar (powdered)

1/4 cup coffee (liquid)

1 tsp vanilla essence

1/2 cup oil

1 cup milk

1/2 tsp salt

METHOD

Mix the dry ingredients and the wet ingredients in 2 different bowls.

When mixing wet ingredients, first beat the eggs with salt and then add the rest of the wet ingredients.

Pour in the wet mixed wet ingredients, into the dry ingredients gradually mixing lightly with a spatula.

Once well corporated pour into a greased cake tray and bake in a preheated oven (180C)for 30-35 minutes.

For the frosting

You can cut the cake into 2 layers or just pour on the top and allow to set.I poured the whole icing on the top.

Ingredients

75 gm butter

2.5 cups milk

3/4 cup sugar (not icing sugar)

4 tbsp flour

1/2 cup cocoa powder

1 tsp vanilla essence

Method

Put all the ingredients in a thick bottomed pan and heat on a medium flame stirring all the while till thick.

Pour over cake and sprinkle pecans or any nuts of your choice.

TENDER COCONUT CARAMEL PUDDING

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The idea of this pudding came up as there was much of the coconut meat after sipping the sweet water of the tender

coconut.

Normally when we buy tender coconuts only 1-2 will have thick kernels,but this time all the coconuts had thick fleshy

coconut meat,and I wanted to make something new.

I have tried and posted few desserts with tender coconut beforehand here’s the link to it..TENDER COCONUT JELLY PUDDING…TENDER COCONUT PUDDING.

Now an outline to today’s recipe with the nature provided ingredient.

I ground the tender coconut fine. Mixed with a little milk and few eggs and made this amazing dessert.

The taste and recipe is akin to a caramel pudding.So do try this dessert and post in your comments and suggestions!

INGREDIENTS

2 cups tender coconut meat ground with a pinch of salt

1 cup milk

5 eggs

3-4 tbsp sugar

1 tsp vanilla essence

METHOD

Beat the eggs ,and add the rest of the ingredients.

Pour over prepared caramel and steam for 30-35 minutes, or until the dessert is firm at the top.

For the caramel

2 -3 tbsp sugar

2-3 tbsp water

a drop of lemon extract (to avoid crystallisation of sugar)

Cook the sugar and water on medium heat till it reaches a nice deep caramel colour,without stirring till the sugar is

dissolved.

Pour into the mould and swirl the syrup to coat the bottom well.

VALLARAI /BRAHMI/GOTUKOLA CHUTNEY(for iddli/dosa)

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A herb with a title of ‘brain booster’,because it is a powerhouse of valuable alkaloids which are stimulants to good memory.

It is also called the ‘ water hyssop’ ( English).This herb is widely used in Ayurvedic medicines.Capsules and powder of

this herb is available in any stores nowadays.

I have posted many recipes with this wonderherb and today’s recipe is a chutney for South Indian breakfast.

Previous posts related to this herbVALLARAI/GOTUKOLA /BRAHMI HALWA….GREEN KANJI (KOLA KENDA).

I have just given 2 recipes from my previous posts.

Look for more recipes if you are interested Vallarai/brahmi/gotukola an amazing and healthy herb which we should

compulsorily include in our family diets.

To the recipe…

INGREDIENTS

A bunch of the vallarai/brahmi/gotukola leaves

2 tbsp gram dal/urad dal

1 tbsp coriander seeds

1 tsp.cummin seeds

2-3 cloves garlic

5-6 peppercorns

3-4 red chillies (you can add more according to your spice levels)

2 -3 fresh amla/gooseberry/nelli (seeds removed)or raw mango or tamarind a small piece

salt to taste

1 tsp jaggery

1 tsp.gingelly oil/sesame oil

METHOD

Heat oil, and saute all ingredients except the leaves and amla.

Saute till the dal changes colour,and add the leaves at this stage and saute for just 1 minute.

Now add all the ingredients into a mixer jar and grind to a paste.

This can be served without tempering as we have tossed all the ingredients in oil already, but if you prefer to temper

you could do so.

As another variant of this chutney you could add a little coconut while grinding the chutney.