BLUEBERRY,CARDAMON BROWNIE ROCK CAKE


Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

MASALA PEANUTS


This an excellent snack to crunch at tea. Easy to

make and healthy too.As peanuts are protein

rich it’s good for the young and the old .

After I made this yesterday only ,I realised the

amount of food colour the commercial packets

contain .Considering the present crisis ,and

growing diseases,it’s best that you consume

homemade .

To the recipe now

INGREDIENTS

1/2 cup gram flour

1 cup whole peanuts

2 tbsp rice flour

1 tbsp cornflour

1 tsp.chilli powder

1/2 tsp Kashmiri chilli powder

A pinch of asafoetida

1/4 tsp cummin powder

1/2 tsp chaat masala powder or amchur

powder

Salt to taste

Oil for frying

METHOD

Mix all the ingredients except the peanuts

Next add this flour mixture little by little,

sprinkling water ,just enough to coat the

peanuts .( if you add more water, the peanuts

will fall apart from the batter while frying).

Fry in a shallow pan to a golden brown colour.

Add a few curry leaves while frying ,for flavour

and aroma.

4 GUACAMOLE VARIATIONS


Guacamole  sourced  from the Mexican cuisine,

is widely used all around the world as dips,and

in varieties of foods.

The  ripe avacado or butterfruit is the key

ingredient in this dish.

The authentic Guacamole is made with cilantro

(coriander leaves) but spinach/palak,

basil leaves is also used in the making .

As avacado is the dominating ingredient the

use of your favourite pick in leaves does not

change the taste.

I have tried with gotukola (brahmi ) leaves and

it was fine.

Today i will be sharing, few of the variations.

I have added egg in different ways along with this.

Believe me ,its soo…amazing it is off my table within seconds.

So try this recipies with this healthy and amazing fruit.

For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest of the ingredients and mix well.


For the variations.

1. Steamed/baked egg and guacomole bun

Beat 4-5 eggs ,2 tblsp milk ,pepper,salt,a

teaspoon of flour together and steam or bake

till done,

4-5 buns (any buns of your choice) buttered

lightly

Stuff with the salad and pieces of steamed or

baked egg.

You could use poached eggs too for another

day.


 

2. Double decker sandwich

One side with the salad and the other with egg

slices .


 

3.Chappathi wrap

Beat some eggs and smear on the chappathi

while making.Add the salad and wrap.

Tortilla ,Pita wraps could be used.


 

4. You could use for BRUSSHETA (Toasted bread)

Do try these healthy and tasty recipies .Best for lunch box category.

Send in your comments and suggestions..

GUACAMOLE,MANGO TACOS


Guacamole in any food is a favourite in my

home ,and I have posted recipes on it .Today it’s

a Mexican dish in my style ,everything made

from scratch even the taco shells is homemade

(lockdown is training our hands ).This is the

first time I have made at home ,and in the

process learnt a method of storing the shells.

(pre-made) .I found this recipe in my old books.

This tacos can be made with countless fillings,

Vegan or non vegan ,with various sauces,salsa ,

and good to be served as a snack or a meal with

decked up healthy fillings .I served this for

breakfast with guacamole and mango with

cheesy mustard sauce.Made few in conical

shapes and the basic tacos shape.

It was a crunchy delicious breakfast !

Now to the recipe

First to the tacos shell recipe

INGREDIENTS

200 gm cornflour

250 gm all purpose flour

25 gm gram flour ( optional)

1 tsp oil

salt

Lukewarm water to knead

METHOD

Mix all together to make a soft dough .

Allow to rest till you make the filling.

After 15 minutes ,divide into portions.

Roll out into thin circles.

Use your fingers and lightly make impressions

( To avoid the bubbles)

Heat a flat griddle and only warm each circle .

Do not allow to cook

( photo-after heating)

At this stage you can wrap in foil or cling wrap

and store in fridge .

Bring to room temperature before use .

Now preheat the oven to 200 C.

Lay each shell on a grill ( like in the photo)

If you want conical shapes -Make cone shapes

and insert into muffin tins and bake.

Bake for 15 -2O minutes .


For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest

of the ingredients and mix well.

Add semi-ripe mango cubes .


For the cheese-mustard sauce

Ingredients

1 tbsp butter

1 tbsp flour

1 cup cheese

1/2 cup water / milk ( I used water)

1 tsp mustard powder( yellow )

Method

Heat butter.When it melts add flour and mix

well.

Add water and then the cheese .

After the cheese melts add mustard and

remove from fire ,and use .

WHEAT HALWA


Today’s recipe is a sweet recipe.I don’t want to

title names of places of this speciality recipe,as

recent news say it was created by a person in

Rajasthan who made this in Tuticorin.

But for those who don’t know ,this wheat halwa

is mostly known as ‘Trinelveli halwa,’or

Irutukadai halwa ‘.Those who have tasted it

know how addictive it is,and favourite of many

generations .

There is another famous’Kilakarai halwa which

has the cotton halwa ,made from cotton seeds.

You cannot imagine the awesome varieties of

halwas in India ,and each state has an unique

taste .This wheat halwa always stands unique,

from the rest .

Moving to today’s recipe which is made by

grinding whole wheat grains ,extracting the

milk from it and made to this awesome sweet.

The only thing you have to watch with an

unblinking eye when you caramelise the sugar

for the colour!

To the recipe

INGREDIENTS

1 cup whole wheat grains ( soaked overnight)

2-2.5 cups sugar ( depending on your sweet

tooth)

1 tsp .cardamon powder

A handful of cashewnuts

A few raisins ( optional)

1/2 tsp salt

Ghee 1/2 cup or more

METHOD

•Wash and grind the wheat adding 1 cup water

for the first extract.Strain the milk

•Second extract -another cup.

•Third extract -half cup .

•Strain all into one bowl

and allow to stand for a few hours.

•After a few hours you will see the water

separated on top .

•Discard the clear water only( about 1 cup ).

For the caramelisation

•Heat 1 cup sugar till it turns golden

•Add 1/4 tsp lime juice and set aside .

•Cook the wheat milk with a little ghee till it

bubbles .

•Next add all the ingredients except the ghee

and keep mixing ,adding ghee at intervals.

•Mix till all form a lump .

•Transfer to a greased plate and cut into

desired shapes.

BUTTERMILK BREAD


This bread was soft and tasty , mixed in a

different way . This lockdown has unlocked all

bread baking techniques in many,and made

many to attempt making bread at home .

Negativity turned positive!Even I frequently

make bread at home ,trying all methods and

varieties.Beetroot wine bread,Whey bread,….,

and today it’s buttermilk bread with white

flour .It turned out good and tasted cheesy .

Made a paneer loaf with the remaining

stuffing I used for stuffed capsicum.That was

yummy too!

Now to the recipe

INGREDIENTS

3-4 cups flour

2 tsp yeast

1 tbsp sugar

1 cup buttermilk

1/2 cup milk

2 tsp salt

3 tbsp melted ghee/butter

3 tbsp flour

1 whole egg + egg yolk

METHOD

Warm the milk ,and add 3 tbsp flour,sugar and

the yeast,

Mix the flour,salt and the rest of the ingredient,

except ghee and knead to a soft dough

( photo:punched down after the first rise)

Add ghee/ butter and knead again .

Do not get confused if the dough is sticky .

Allow to rise for 20-30 minutes . ( as buttermilk

is used it will double quick)

Knead lightly again and transfer into greased

loaf tins .Let it rise in the tin for another 15

minutes.

Bake in a preheated oven 200C for 25-30

minutes.

BAKED CHEESY CAPSICUM


This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).


*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

TRIPLE DELIGHT(EGGLESS)


A lovely pudding,a satisfying treat after a meal!

Eggless,with simple ingredients.Thickened with

Cornstarch in three flavours and a sprinkle of

praline is divine !

Each layer will set quickly, and you have to

pour each layer after it sets . ( within minutes).

The time you make a layer is enough for the

prepared layer to set.


INGREDIENTS

FOR THE CHOCOLATE LAYER

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 tbsp sugar

3 tbsp cocoa powder or 100-200 dark chocolate

pieces

1/2 tsp vanilla essence

a pinch of salt

METHOD

•Heat the milk with the sugar

•Pour a little hot water on the cocoa powder

and mix to a smooth paste.

• If you are using chocolate also you can add a

little hot water / hot milk to melt

•When it reaches boiling point ,add cornflour

and the rest of the ingredients,and cook to a

thick custard consistency .

•Remove from fire and pour into individual

ramekins and allow to set ,while you prepare

the next layer.


VANILLA LAYER

INGREDIENTS

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 -4 tbsp sugar

1/2 tsp vanilla essence

METHOD

Follow the same method,and pour the next

layer.


CARAMEL LAYER

INGREDIENTS

2 cups milk

2 heaped tbsp cornstarch mixed in a little milk

or water

1/4 cup brown sugar

2 tbsp water

A pinch of salt

METHOD

•Boil the sugar with 2 tbsp water till it melts.

•Add milk and heat.

• Add cornstarch and cook to thick custard

stage

•Remove from fire and add to the final layer .

Allow to set for minimum two hours and serve

with praline / chocolate shavings .

Praline is my best choice .

If you have salted caramel toppings you can add a tbsp for enhanced taste .

FOR THE CASHEW PRALINE

1 tbsp butter

3-4 tbsp sugar ( not brown)

A handful of cashewnuts

Heat the butter and sugar together.

When it starts to bubble add the cashews and

mix in quick for a minute .

Transfer to a board and allow to cool . Crush to

your choice and sprinkle on dessert when you

serve!

SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

CAPSICUM CHAPPATHI


I really loved the vibrant colour and the taste!

I wanted to innovate something new,and was

peeking into the fridge for ideas.

You know when you run out of ideas,you seem

fused and confused.I think all you homemakers

out there would have had the same experience.

The query in my thought was put before my

kids..( As meat lockdown) ,and the answer was

‘ chappathi’.Thought to make stuffed chappathi,

but in the spur of the moment I decided to

grind the capsicum and make the dough .After

making the dough , I wanted some contrast and

snipped a few leeks in .

The taste was excellent and I think only a

raita ,or a cheese dip will be amazing to serve

with .

So let’s get into the recipe

INGREDIENTS

3-4 cups wheat flour

2-3 red capsicums ground to a paste

2 -3 tbsp oil

Salt to taste

METHOD

I always add flour to the water , not water to

the flour ( take care not to add more water ).

This method gives soft chappathis instantly.

Add salt,ground paste,oil to the water ,and mix

in the flour gradually and make a soft dough.

Add leeks/spring onions if you prefer .

Divide into portions and roll out chappathis.

Heat a griddle and cook on both sides.

Smear ghee/butter if you prefer.