CHOW CHOW CHUTNEY


Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

PANEER KOFTA IN SPINACH


This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving

 

 

 

 

 

 

GREEN GRAM ,URAD DAL LADOO


Today i would like to share with you a high protein ladoo with whole green gram and urad

dal or ulundu(white lentil).These two pulses are the best source of proteins and

minerals.Good for boosting energing levels,rich in fibres ,helps to reduce cholesterol

levels ,improves cardiovascular health. Urad dal is also good for women as it has iron, folic

acid, calcium, magnesium, potassium which makes it a healthy pulse.

For the recipe now.

INGREDIENTS

1 cup urad dal (ulundu or white lentil)

1 cup whole green gram

1/4 cup ghee

1.5 cups jaggery /vellam (you can make with sugar too,and the sweetness can be adjusted to your taste.)

a pinch of salt.

1/2 tsp.cardamon powder

1/4 cup  whole peanuts (raw or roasted)

METHOD

Heat 2 tblsp.ghee and roast the green gram ,and urad dal till you get a nice brown color.

Roast the peanuts if you are using the raw ones in a little ghee and set aside.

Now powder the green gram and the urad dal fine.Add the jaggery and pulse for a minute.

Next add the peanuts and pulse for another minute.Add cardamon powder and salt.

Make ladoos whist warm.Add  ghee enough to form the shape only.No need to add more.

This can be stored for more than a week

 

 

 

FUSION FRUIT RASMALAI


The fruit here is the soft pear ,stewed in the milk with ginger chips  added to the flavor.

The recipes in the fusion are pear in ginger syrup,and the basic rasmalai recipe.

The soft golden pear is the small category of the pear and is less crunchy ,and blends well

with this recipe.You could make a variation with stewed pineapple,and ripe mango too.

Let’s get into the recipe  now.

For the Rasmalai

1 heaped cup milk powder

1 egg

2 tblsp.ghee or oil

1/4 tsp.baking powder

Method

Bind all these together .Set aside for 5 minutes.Make into shapes you like and drop into

the pear milk  mixture.

For the pear stew.

3-4 soft pears

1/8 cup ginger chips

500 ml.milk

few strands of saffron/yellow color

1/2 tsp.cardamon powder.

3-4 tblsp.sugar

Method for stew

Boil the milk with the peeled and cored pears,sugar,and the rest of the ingredients.

When the pear is tender and soft, remove the pear pieces in a different bowl,lower the

flame ,and drop the prepared rasmalai ,into the boiling milk mixture.

Once you see the rasmalai balls floating remove and arrange with the stewed pears.After

you finish with all the rasmalai making,heat the milk till its lightly thick .Pour over the

pear and rasmalai .After it is cool ,keep in the refridgerator and serve cold.

It’s a quick and easy dessert to make within minutes.You can add slivered almonds,

cashewnuts,or pistachios.

Note:Do excuse the blur in the photo.

 

 

 

 

 

PROSO MILLET ‘N’CASHEW KATLI


The idea of this recipe came to me when i was watching a health programme,explaining

the benefits of this awesome millet called pani varagu(Tamil)Barri (Hindi).Olden days

man’s diet has been mostly millet based,and these type of rich nutrient grain ,has a

common opinion that millets are a poor man’s crop.After watching this programme, i was

determined to include this millet in my family menus.The maiden intro as a sweet,( all

have a sweet tooth including me).The best news for diet watchers is that this millet is

totally gluten free.

A healthy serving of proso millet daily slows down the aging process as it has

antioxidants,strengthens the nervous system,strengthens the bones,and prevents heart

diseases,prevents formations of gall stones,lowers cholesterol and blood sugar levels

and many more.Please surf the internet for more information.

For the recipe now…

INGREDIENTS

1 cup proso millet(powdered)

1 cup cashewnuts (powdered)

1 cup sugar

1/4 tsp.cardamon powder

a few saffron strands mixed with 2-3 tblsp.milk

2 tblsp.ghee

50 gm mawa (optional)

silver vark  3-4(optional)

METHOD

Heat sugar  in a little water(1/8 cup).Add the mawa and keep heating till it bubbles.

Next add ghee (reserve a little to grease later).Add both the flours,with the saffron milk

and cardamon,and cook till you see the mixture leaving the sides of the pan.Remove from

fire and allow to cool .After it is cool, roll the soft dough between two sheets of oil paper

into a thin layer.Press on the vark sheets on the top,and cut into desired shapes.

Note:You can directly powder this millet in a grinder, and grinds very quick into a fine powder.

PUMPKIN SOUP


Pumpkin a low calorie vegetable, is very good for those who like to shed calories.Its high

fiber content  gives you the feel of a full stomach,thus keeping your appetite at bay,and

you eat less.

Healthy benefits are that it lowers blood pressure,boosts vision (vitaminA,C &E),healthy

skin,benefit of a good sleep,and healthy heart.

Pumpkin in the form of soups ,cakes,pies,,halwas , salads or any savoury form is  good for

overall health too.Small peek at the health benefits,as i usually do,now i think i should get

into the recipe.

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INGREDIENTS

200 gms of boiled and mashed yellow pumpkin

1 tsp.chilli powder or paste

1/2-1 tsp pepper powder

1 tsp.coriander powder

a pinch of nutmeg

a pinch of thyme

2 tblsp.apple cider vinegar or lime.

5-6 garlic pips chopped fine.

4-5 stalks spring onions

2 tsp olive oil/butter

1 tblsp.cornflour(optional)

salt to taste.

Heat oil/butter in the soup pot,add garlic and brown .Next add the puree spices and cook

for a few minutes.Add required amount of water with cornflour and the rest of the

ingredients.Let it boil for 5-10 minutes .

Serve hot.Can be served with fried croutons.

BROWN CHICK PEAS WITH EGG


This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.

Ingredients

1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste

Method

Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!

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Green gram and Almond laddu


The making of this sweet is minutes away, easy,protein rich and highly nutritious.
Ingredients
1 cup split green gram
1 cup sugar
1/2 cup ground almonds
A pinch of salt
Ghee 1/4 cup
1/2 tsp.cardamon powder
A little milk for binding
http://calinskitchen.com

Heat a pan,add( 2 tblsp ghee only) first, and roast the dal till its golden yellow  (not brown).Powder along with the rest of the ingredients( except
milk.)finely.Put the mix onto a shallow plate and bind with the rest of the heated ghee and milk.
Options:
1.You could use dessicated coconut while binding.1/4 cup of coconut is enough if you are using coconut.
2.Raisins tossed in ghee or butter can be added.

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