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😋.

QUICK RAW BANANA VADA


Yesterday I made raw banana Bajji ( valakkai Bajji).

Here’s the proof 🤪

To continue my story of on the spot innovation.

After making the fritters, there were leftover

marinaded banana slices.

I kept it in the fridge ,having an idea to make

some crispies out if it .While tossing the slices,

in the pan I changed my mind , broke in 2 slices

of bread and tossed with the masalas for few

seconds.

Then, I switched off the flame ,and thought for

a while how to make it interesting than a crispy

So let’s get to the recipe to know how…,

INGREDIENTS (makes 6)

1/2 of a raw banana slices marinaded in 1 tsp chilli powder,1/4 tsp turmeric,salt

3 slices bread

1 tsp ghee

1 onion chopped

2 green chillies chopped

A handful of chopped coriander leaves

A little water to moisten bread

1 egg ( vegans can opt out)

2 tblsp wheat flour

1/4 tsp garlic paste

A little oil to shallow fry

A handful of Panko crumbs or breadcrumbs ( optional)

Salt to taste

METHOD

Heat the ghee, and toss in the marinaded

banana slices, till brown .

Add the bread and mix in with the banana,and

toss for another 2-3 minutes.

Remove from fire.Sprinkle little water, on the

bread . Add the rest of the ingredients and

knead to get the consistency of a vada.

Heat oil in a shallow frying pan and fry these

vadas to a golden brown color.

I served it with South India’s dish ‘ Sambhar

Sadam ,valathandu chutney (banana stem) and

this cutlet. It was excellent!

Do try my innovated recipe , and post in your

comments and suggestions!

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!

COUNTRY SUGAR COCONUT BURFI


A sweet with country sugar,very addictive,melt

in mouth unique in taste and colour.

With lots of coconut,cashew,semolina,and the

sugar it is awesome ! It tastes better if made the

day before .

Now to the recipe

INGREDIENTS

2-3 cups scraped coconut

1 cup country sugar ( you can add more if you

like)

1/4 cup coarsely ground cashewnuts

1/4 cup roasted semolina ( rawa)

1/2 tsp powdered cardamon

1/4 tsp powdered ginger

a pinch of salt

2 -3 tblsp ghee

1/4 cups milk

METHOD

Mix all the ingredients together in a non stick

wide pan.

Cook on medium flame till thick,and forms a

lump .

Transfer to a greased plate . Allow to cool and

cut into desired shapes.

BREAD ‘N’CHEESE BAKE


This is the easiest and yummiest breakfast .

Cheesy , creamy , and healthy too.

Well, the previous day I had baked wheat bread

and half of the loaf was remaining .

Thought to make sandwiches,but that seemed a

little more work on one of my lazy mornings,so

plan diverts ,took to another successful dish .

Just one touch of the mixer, and there you are

relishing a healthy breakfast.

To the recipe now

INGREDIENTS

1/2 loaf bread

1 cup goat cheese/ any cheese you prefer

4 eggs

1/2 cup milk

Few spinach leaves/ leeks

2 sliced green chillies

Pepper to taste

1 tblsp butter

Salt ( if using goat cheese ,please check for salt)

1/4 tsp nutmeg grated

slices of capsicum

METHOD

Break the eggs into the mixer directly.

Add cheese,milk and run the mixer , for 2-3

seconds.

Next add the spinach( Palak leaves) and again

blend for another second.

Add the green chillies,nutmeg,pepper powder.

Arrange the bread on a greased dish . Crumble

it slightly and pour the egg mixture over it .

Top it with slices of capsicum and bake in a

moderate ( 180C) oven for 25 minutes.

Serve warm / hot.

RICOTTA CHEESE PASTA


This is the simplest but excellent for a quick

meal.

Ricotta cheese is a type of cheese which could

be used in desserts and savoury dishes too.

I made a different creamy blend to this pasta

with chickpea flour. In fact,soaked ground

chick peas will give a hummus like texture.

I used a little of the left over tomato sauce I

made for my previous post on macaroni ( link

provided below

Click the link for tomato sauce

method.

https://calinskitchen.com/2020/02/20/roast-chicken-macaroni/

I used only leeks in this recipe .You could use

any vegetables or additions to your choice!

To the recipe now

INGREDIENTS

1 packet pasta ( coooked as per instructions)

1-2 cups chopped leeks

100-200 gm ricotta cheese

1 tblsp chickpea flour / 50 gm chickpeas soaked

and ground

1 tsp. red chilli powder

2 cloves garlic

1/2 tsp ground mustard /mustard sauce.

1/2 tsp turmeric ( for the color)

Butter/ olive oil -2 tblsp.

Thin strips of green chillies ( optional)

Pepper to taste

1-2 tsp vinegar

Salt to taste

METHOD

If you are using whole chickpeas , first grind

it with garlic pepper,vinegar and a little

mustard

If using flour- Heat a little butter and slightly

roast the flour . Add to the cheese with chilli

powder and turmeric and blend to a paste.

Set aside.

Heat butter in a wok, add leeks and sauté for 5

minutes.Add the boiled pasta,and the cheese

mixture, and 2 tblsp of the tomato sauce and

mix till well blended .

You can add scrambled, poached , or omelette

strips to serve.

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

ORANGE N HORSE GRAM RASAM


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam