Eggless Tutti Frutti Vanilla Cake

Every kid in town knows about this cake, every childhood memory we have about this cake brings back sweet memories.

But for vegetarians a eggless cake is even special, I made this cake without eggs with milk powder as a substitute and was surprised to find it moist, soft and light.

Ingredients

• 1 cup all purpose flour (maida)
• 1/2 milk powder (I used amul)
• 1/2 cup powdered sugar
• 1/2 cup oil
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup tutti frutti

Procedure
Grease 3-4 small round pan or one 8x8 inch square pan and sprinkle some flour and keep aside.
Preheat the oven at 180 C

Sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix nicely.

Mix vanilla extract to the milk and now slowly pour this milk to the batter and whisk firmly till it become lumpfree smooth batter ,next add the tutti fruitti and reserve some for garnishing.

Now pour the mixture into the pan,sprinkle the reserved tutty fruity and bake for 20 to 30 min or till golden brown. Check with a toothpick.

Your vanilla cake is ready, let it rest for it to cool for serving

Note:
The batter of the cake should be flowy.
The time for baking varies from oven to oven and also from pan to pan so adjust accordingly, here I used some small size pans so my baking time was less

A Delightful Peanut Capsicum Masala

This is a maharastrian dish that I love a lot, it is extremely rich with flavor and is a perfect accompaniment for roti and rice. I would say it is a perfect side dish that will delight your family.

Ingredients

• 3 cups diced(small) capsicum 
• 1/2 cup sliced onions
• 1/2 cup diced tomatoes
• 2 green chillies
• 1 tbsp coriander powder
• 1 tsp chilli powder (kashmiri)
• 1/3 cup peanuts
• 1 tbsp oil
• 1/2 tsp cummin/jeera
• 1/8 tsp turmeric powder
• pinch of hing
• salt to taste

Procedure

Fry the peanuts and grind to a coarse powder without skin, keep aside

Heat oil in a pan add cummin seeds once it starts to splutter add onion, turmeric powder and slit green chilli and fry till oil becomes translucent, then add capsicum and hing , fry and cover it till it soften

Add the tomatoes and stir till it becomes soft, now add all the remaining ingredients ( coriander powder, chilli powder and salt) and stir again for a min till it blends nicely

Then add peanut powder mix nicely, cover and cook on a low flame for 5 min. Serve hot with roti or rice

The Healthy Tasty Cucumber Papaya Salad

Recently my husband was reading a classic book written by Harvey Diamond "Fit for Life Not Fat For Life" which advocates the importance of living food. The secret formula Harvey Diamond advocates is 50% Living Food 50% Cooked Food.The middle path proposed by harvey diamond is the best path and so does our ancient indian tradition of ayurveda. 

I have found this salad so delightfull that I have begun to have it first thing in the morning at breakfast and a great source of energy to begin the day. This light refreshing salad is the perfect combination that will delight your family and can be served to your family whenever they feel like snacking.

Papaya is highly recognized for its antioxidant properties, its fiber content, natural laxative abilities, and the enzymes that help with balancing stomach acid for healthy digestion. Cucumber contains 95% water and eating them is a great way to keep yourself hydrated.And with tomatoes rich in vitamin C, Collagen, the skins support system, is reliant on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke, smooth wrinkles and improve overall skin texture...

Ingredients

• 1 cup chopped papaya
• 1 cup chopped cucumber
• 1/4 chopped tomatoes
• 1/2 tbsp chopped cilantro / coriander leaves
• 1 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• salt and pepper to taste

Procedure

Mix all the above ingredients nicely in a big bowl and refridgerate for 1/2 hr

Serve chilled

Exotic Mixed Vegetable Butter Masala Curry

It is very familiar to have paneer butter masala but it can be made healthier with the addition of vegetables that provides it a distinct flavor and crunch. I used a little butter for this preparation but it can be avoided completely if you feel you are going to add some extra pounds.

This dish is very ideal for parties or get togethers so do try it out and surprise your guests.

Ingredients

• 2-3 cups mixed vegetables (cauliflower,beans,carrots,brussel sprouts,baby corn,paneer,capsicum,green peas)
• 1.5 cup diced onions
• 1 cup diced tomatoes
• 1 green chilli
• 1/2 inch ginger
• 4-5 garlic
• 2 tbsp butter
• 1 tbsp oil
• 1/2 tsp cummin powder
• 6-7 cashewnuts
• 1/2 tsp poppy seeds
• 1 tsp dhania/coriander powder
• 1/2 tsp chilli powder
• 2 cardamoms/elachi
• 2 cloves
• 1/2 inch cinnamon stick
  
• 1 tsp kasuri methi
• 1 tbsp cream (optional)
• salt to taste

Procedure

Heat 4-5 cups water in a deep bottom pan, once water starts boiling add all the vegetables except paneer and blanch them for 2-3 minutes. Drain all the water. 

Heat 1 tbsp oil in a pan and add all the above blanched vegetables till light golden brown. Keep aside.

In a pressure cooker add all the ingredients with 1 tbsp butter except vegetables, kasuri methi and cream and fry for 2-3 minutes, add 1/2 cup water, pressure cook for 3 whistles. Once it cools transfer to a mixie/blender and make a smooth paste.

Again heat 1 tbsp butter, add the above prepared paste and fry nicely till oil begins to saturate out of the mixture.Now add the fried vegetables along with paneer and mix it till all the gravy blend with the vegetables. Now add 1/2 cup water, let it boil for 4-5 minutes, add the kasuri methi and let it cook for 2 more minutes. All the cooking should be done in low flame.

Add 1 tbsp cream and switch off the flame. Serve hot with chappatis or rotis

Note: You can any vegetable of your choice for this preparation

A Little Delectable Chocochip Brownie

Life gives us small surprises or we need to create them !! A brownie is the perfect american dessert. The most popular story about the origin of the brownie is about a housewife in Bangor, Maine. It says that the house wife forgot to add baking powder to a chocolate cake she was making. The cake did not rise but it was still delicious

They are either fudgy or cakey, depending on their density, and this version uses chocochips

Ingredients

• 1 cup all purpose flour
• 3/4 cup sugar
• 3 eggs
• 115 gm butter
• 115 gm chocolate bar
• 100 gm chocochip
• 1 tsp vanilla
• a pinch of salt

Procedure
Preheat the oven to 180 C,line a butter paper in a square pan.

Heat the chocolate with butter on double boiler,once chocolate melts fully keep it aside.

Beat the egg and sugar together with fork till it blends properly then add the melted chocolate and vanilla,salt and mix smoothly,now add the flour slowly and mix till all the flour blends with the mixture fully.Don't over mix this mixture.Now add the chocochips to this batter.

Shift the mixture to the prepared baking pan and bake it in pre heated oven for 30-40 min till its done.

Note:

1.Don't over bake the brownie otherwise it will end up with crumble n chewy

2.Don't over beat the batter as if you beat more then more air will get incorporated brownie texture will become like cake and not be dense and become fluffy instead

The Sumptuous Paal Pongal and Anumulu Sambar

Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a suprising combination that will delight you with its lipsmacking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe.

Paal Pongal
Ingredients:

• 1 cup raw rice
• 2 cups milk
• 2 cups water
• Salt to taste

Procedure:
Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.
In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready

 Note:
1.By soaking the rice the cooking process will be faster.
2.Add more water while cooking the rice if required.


Anumulu Sambar
Ingredients:

• 1 cup anumulu/mochai seeds/field beans
• 1 cup chowchow chunks
• a lemon size tamarind
• 2 tbsp channa dal
• 1 tbsp coriander/cilantro seeds
• 4 red chillies
• 1 tbsp grated coconut
• 1 tsp oil
• 1/4 tsp jeera/cumin seeds
• 1/4 tsp musterd seeds
• a pinch of turmeric
• a few fenugreek seeds
• a pinch of hing
• salt to taste

Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.

Soak tamarind in water for 10 min then extract the pulp and keep side.

In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.
Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .

Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.


Note:
1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need  but preferable make it fresh when you need .

2.If you add more powder then sambar will become thick so add carefully.

3.Any excess spice powder can be used for stuffing for brinjal

4.Instead of chowchow you can use onions

5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar 

Healthy and Tasty Curry Leaf Chutney / Karivepaku Pachadi

While many people are aware to use curry leaves as natural flavouring agent it has enormous health benefits. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

A simple delicious chutney is a great way to start a meal in andhra.This chutney can be had as a accompaniment with rice.

Ingredients

• 1cup curry leaves
• 2 tbsp. sesame seeds / til
• 1 1/2 tsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• 1/8 tsp of turmeric powder 
• pinch of hing
• pinch sugar
• little tamarind
• 1.5 tsp oil
• salt to taste

 

Procedure

Wash the curry leaves thoroughly , drain the water and keep aside

 

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard , hing and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.

Once it cools add the curry leaves to the above grinded powder with turmeric powder, tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl. Mix and serve it with rice .

The Flavorful Elephant Yam Cutlet

Wishing all my blog friends a very happy new year. Due to some personal circumstances I havent been able to blog lately. I hope to share more recipes in this new year and delight you all.

For some people cooking is a boring routine and for some it is a piece of art. But for me it is neither both it is love personified. If you cook with love you enter a new dimension where you can create a dish that will fill you and your family with joy.

You can sometimes make mistakes and may not be perfect everytime. But just keep trying and improve on your every attempt. So make this new year resolution not to give up on cooking new dishes.

If you are looking for a authentic dish that can be eaten with steamed rice or a cup of tea this elephant yam cutlet will surprise you. I learnt this cutlet recipe from my MIL. It has a amazing flavor and crispy treat that you would want to have even when it is warm.
 

Ingredients

• 1 cup grated elephant foot yam
• 1/4 cup finely chopped onions
• 3 red chillies
• 1/2 tsp cummin/jeera powder
• 3 tbsp rice flour
• oil for deep fry

Procedure
Peel the yam and grate it immediately
 
Wash the grated yam in running water for 1-2 minutes. Then squeeze it completely to remove the water.

Then in blender add the grated yam, red chillies, salt, chopped onions and jeera powder. And roughly grind it in a coarse paste.
 
Take it out in a plate mix the rice flour to it which will give it some firmness. Heat oil in a pan on medium heat. Make small balls and pat it and slowly release them in the oil. Fry till crispy and until golden brown on both sides.
 
Note: After peeling the yam do not wash as it will become slippery, wash it only after grating it.

You should wash it until all the slipperiness goes away, which is indicated by clear water as you wash it

Dont touch the cutlet initially when it is deep fried in oil else it will split apart. Once it begins to turn golden brown then you turn it over.

The addition of rice flour is important and should to added until it is a firm dough.

If it is added more then the cutlets will be too hard and it is less the cutlets would split apart when you fry it.

Chocolate Trifle A Taste of Heaven

This eye catching, full of rich chocolate flavor is a dream dessert with six luxurious layers of cream,custard and chocolate cake crumbles. If you want to taste heaven with every scoop this dessert will not fail you. So go ahead and surprise your loved ones..

Ingredients

• 6 tbsp chocolate cake crumbles
• 6 tbsp whipped cream
• 3 medium size glasses
• 6 tbsp chocolate custard

For chocolate custard

• 1/2 cup milk
• 1 tbsp custard powder
• 1 tbsp cocoa powder
• 4 tbsp sugar

Procedure

To prepate chocolate custard in a bowl mix the cocoa powder, custard powder and little milk.Mix nicely keep aside.

Boil rest of the milk, add sugar and mix nicely. Then add the above mixture to this and stir continously so that it does not stick to the bottom. Once it begins to boil switch it off after one minute and let it cool.

In a serving glass, put 2 tbsp crumbled chocolate cake, 2 tbsp chocolate custard, 2 tbsp whipped cream some nuts then again add 2tbsp of chocolate crumbles , chocolate custard and whipped cream.

Sprinkle some tutty fruttie and refrigerate for 8 hrs

Serve chilled

Note: To prepare whipped cream please refer to the homemade whipped cream frosting I had prepared earlier
 

Tasty and Easy Puffed Rice Upma / Maramaralu Upma

Puffed rice can be used innovatively even for breakfast.If you are looking for something quick and light on the stomach then do try this out. Sometimes puffed rice may become slightly soft and cannot be used for bhelpuri then this recipe of using puffed rice will be a delightful evening snack too.

Ingredients: 

• 3 cups puffed rice ( Maramaralu / Pori )
• 1.5 cup chopped veggies (cauliflower, carrot, potato)
• 1/4 tsp jeera / cummin seeds
• 2 tbsp tomato ketchup
• 1/2 cup tomatoes
• 3 slit green chilies
• 1 tbsp chopped cilantro/coriander
• 2 tbsp oil
• salt to taste

 Cooking Procedure

 

Heat oil in the same pan, add cumin seeds, chilies  then add the chopped veggies and fry till they become tender.

 

Then add tomatoes and cilantro/coriander and cook until it becomes soft. Add salt and tomato ketchup and mix nicely,

Put the puffed rice in water for a seconds then immediately drain the water then add the puffed rice and give a quick stir so that everything can blend ricely. Serve immediately. It tastes great when served hot.
 
Note: Dont soak it too much in water and neither stir too much after adding to the veggies.

A Tasty and Healthy Avocado Sandwich

Avocado is a healthy fruit also known as butter fruit in the indian market . One of my close friend gave me this recipe to try out. It got some amazing flavor and with its creamy and buttery texture it feels you have added cheese to the sandwich.

You can even eat it as a dip with some garlic bread/sticks/nachos.

Ingredients

• 12 bread slices
• 1 avacado medium size
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 2 tbsp chopped cilantro/coriander
• 1/4 tsp of any pickle or lemon juice
• 1-2 chopped green chilli
• 1/4 tsp roasted jeera/cummin powder
• salt to taste

Procedure
Cut the avacado into half, discard the seed and scoop out the pulp into a bowl. Add rest of the ingredients to it and mash it with a fork to a smooth paste. And your stuffing in ready.

Apply the spread to one slide of bread and close it with another.Heat a tawa and toast the bread with some butter/ghee until light golden brown. Slice in triangle and serve hot.

Note:
Make sure it is ripe when you buy it ... it will be slightly soft without dark spots.

A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air.

Rajasthani Special Mathri The Tiny Little Crispy Wonder

Mathris or Mathis are the perfect anywhere, anytime snack. They taste really nice with a hot cup of tea.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea. This savory indian cracker is a signature snack of rajasthan and with dewali just around the corner this can light up your life

Ingredients

• 3/4 cup all purpose flour/maida
• 1/4 cup semolina/sooji
• 2 tbsp clarified butter/ghee
• 1/2 tsp chilli flakes
• 1/4 tsp roasted cummin/jeera powder
• 1/4 tsp crushed black pepper
• 1/2 tsp salt
• oil to deep fry

Procedure
Mix all the above ingredients nicely except ghee.Then add ghee and mix it nicely to get a crumbled texture. To this add water as required to make it a firm dough

Let it rest for 1/2 hr. Heat oil in a pan for deep fry. Divide the dough in 3-4 ball, spread with roller and cut small circles with a cookie cutter or make tiny puri and prick them with a fork so that they do not puff up.

Fry in medium flame until crispy golden brown , then take them out and spread on tissue paper to remove excess oil. One they are cool completely store in airtight container and enjoy your tiny little crispy wonder.

South Indian Delight Pearl Millet Laddu / Kambu Laddu

With my new found passion for millets when I recently mentioned to one of my close friend that I had prepared curd rice when she mentioned millets would also taste wonderfull as laddus.So I found a recipe online and tried it out immediately.

This laddu has a wonderfull crunchy and crispy texture that would break softly and make you feel excited with every bite.And as it is packed with nutrition you can have it guilt free !!

Millets are also a great economic booster to the farming community so its my small contribution to make India self reliant and healthy.

Ingredients

• 1 cup pearl millet (Bajra, Kambu)
• 1 cup grated jaggery
• 1 tbsp chopped cashewnuts
• 2 tbsp raisins
• 3-4 cardamom crushed
• 5 tbsp ghee

Procedure
Dry roast the pearl millet until a nice aroma drifts in the air or until it is light golden color. Let it cool for some time, then grind it to make it a powder.

Heat 1 tbsp clarified butter or ghee in a pan, add cashewnuts and raisins and fry till golden brown. Switch off the flame, add the above millet powder, jaggery, cardamon powder to this mixture and mix properly.The heat of the pan will make the jaggery melt a little and blend nicely into the mixture.

Transfer the whole mixture to a plate , take portion by portion of mixture, add little ghee and make your laddus.

Note:
In place of jaggery you can use sugar

You can replace the ghee with honey and also reducie the quantity of jaggery, so that you laddu is sweet and binded.

Sattu Ki Kachori A Tasty Delicacy from Bihar

If you are looking for an authentic delicacy for breakfast or dinner then sattu ki kachori also known as makuni in bihar would be a wonderfull treat and would not dissapoint you even as a evening snack. They compliment well with pickle or potato curry.

I made these very recently after I got the recipe from my SIL who is from north india.She is one of the best cooks I have known who shares a lot of lovely north indian delicacies.So just try this out and make your family have a wonderfull evening snack.

Ingredients

• 1 cup wheat flour/ atta
• pinch of ajwain / carrom seeds
• 1 tsp oil
• 1/2 tsp salt
• oil to deep fry
• water as required

For Stuffing

• 4 tbsp sattu ka atta/roasted gram flour
• 1/4 cup finely chopped onions
• 1 tsp finely chopped garlic
• 1 tsp finely chopped green chillies
• 2 tbsp chopped cilantro/coriander leaves
• 1 tsp pickle oil or mustard oil
• salt to taste

Procedure
Mix the flour with oil,ajwain and salt nicely, then add required amount of water to form a nice dough. Not too soft like chappati or not firm as poori.Let it sit for 1/2 hr.

Make the stuffing by mixing all the ingredients mentioned above.It will be somewhat dry , add approximately 1 tbsp water to this mixture to make it little lumpy in our fist.

After 1/2 hr knead the dough again for 1-2 min, divide into small lemon size balls,and flatten it by pressing. Place 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out. Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately 2.5 inch diameter

Heat oil for deep fry to medium temperature. Drop kachodi one by one and deep fry till both side golden brown. Drain the excess the oil and put them in a plate with tissue paper. Serve immediately..

 

Eat Perfect Curd Rice with Kodo Millets and Also Save India

Recently during my recent encounters in my grocery shopping I felt encouraged to buy millets. I researched online for recipes and came across a very important source of infomation.
 
Millet is one of the oldest foods, history goes behind 3000 years.Millets are the real god particle as it can fight the four challenges india is facing
1. Water shortage
2. Diabetes
3. Malnutrition
4. Encourage farmers livelihood from debt and drought

We use 4000 litres of water to grow one kg of rice while all millets grow without irrigation. This can turn out to be a tremendous national gain especially in the ensuing decades of climate crisis. In a future, where water and food crisis stares us in the face, millets can become the food of security.

Another advantage of growing millets for farmers is it is pest resistant so it is by default grown organic saving farmers from buying pesticides.
 
40% of indian population is heading towards diabetes. One of the main reasons for this is we are eating a single cereal diet. People are eating only rice or only wheat. It is very important to bring in a multigrain diet into our life.

It has become a recent trend to include oats in our diet.The top 5 producers of Oats is European Union, Russia, Canada, Australia and United States

It does not benefit India or Indian farmers. When we buy millets we really support our own farmers.Why should I buy something manufactured by farmers in EU and US when our own farmers produce equivalently nutritive food.A kg of millets is cheaper than a kg of oats.  When nature has provided India with a grain that has equal benefit then why eat oats. And I have also found millets taste much better than oats  and can be used to make a lot of indian recipes.

Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion

Millets are amazing in their nutrition content. Each of the millets is three to five times nutritionally superior to the widely promoted rice and wheat in terms of proteins, minerals and vitamins. Each of the millets is a storehouse of dozens of nutrients in large quantities. They include major and micro nutrients needed by the human body. Hence they can help people withstand malnutrition

Millets are alkaline in nature and hence beneficial for anti-aging

More info on millets

Varieties of millets
http://millets.wordpress.com/millets/

Saving India
http://cm.naturelabs.org/?p=552

12 Health Benefits
http://www.care2.com/greenliving/12-health-benefits-of-millet.html  

Nutritional Benefits of Millets
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53

Millet Vs Oats
http://suryaecolife.blogspot.in/2013/04/millets-vs-oats.html

To begin with I tried curd rice with the kodo millets it tasted so perfect every spoonfull would simply slide in with joy.

Ingredients

• 1 cup kodo millet (Hindi: Kodra; Tamil: Varagu; Telugu: Arikelu; Kannada: Harka)
• 2.5 cups water
• 3 cups milk
• 1 tbsp curd
• 1/4 tsp mustard seeds
• 1 tbsp chopped cashew nuts
• 1/4 cup pomegranate seeds
• 2 tbsp grated carrot
• 1 tbsp chopped cashew nuts
• 1 sping curry leaves
• 2-3 chopped green chillies
• 1 tsp oil
• salt to taste

Procedure
Wash the kodo millets properly and pressure cook the millet with 2.5 cups of water with 4 whistles on high flame  and 5 mins in low flame.Once it cools take the cooked millet out and mix it with spatula in a large bowl,now add the milk and mix nice till millet and milk blend nicely.Then add the curd,carrot mix again.

To prepare the tempering heat oil in a small pan ,add mustard seeds,cashew nuts and fry in medium flame till mustard splutters then add green chilli,curry leaves and fry for 30 sec and add to curd millet porridge. Let it sit for 1-2 hours

Note:
 1.If you can make the millet curd rice in the morning itself and serve it at lunch
time ,it will taste awesome as you made it fully with milk
 2.If you have lack of time then in place of milk you can directly make it with curd
but have to serve immediately
3.Milltets are pest resistant hence they are organic by nature

In chennai millets are begun to be available across many stores however I have found them priced appropriately at murugan stores (43 rs/500 gms)

Location of Murugan store: On poonamalee high road after hot breads near anna nagar arch ...
   

Eggless and Natural Velvet Beet Cake

I normally prefer not to use food colors in my food and when I saw the beet version cake,I just immediately bookmarked it. Its got a natural beautifull deep red color and infused with a mild flavor of beetroot which no one can guess.

The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.

Ingredients

• 2 cups all purpose flour / maida
• 2 medium size beetroot
• 1/2 cup sugar
• 2 tsp baking powder
• 2 tsp vanilla essence
• 2 tbsp cocoa powder
• 1/2 cup oil ( I used rice bran oil )
• 1 cup milk
• pinch of salt

Procedure
Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside

Preheat the oven at 180 degrees

Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.

Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.

Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.

Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.

Note:
1.Baking time may vary from oven to oven so keep a eye over it when baking.
2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.
3.I got approximately 20 cup cakes

4. You can sprinkle sugar powder over it to give it a little zing

 

 

Tangy and Healthy Mango Ginger Pickle

Mango-ginger is neither related to mango nor ginger but to turmeric. It is a rhizome which is pale yellow inside and lighter colour outside.It combines the zing of ginger and the coolness of sweet, sour, raw mango.
 
Mango-ginger has excellent medicinal properties and finds extensive use in the indigenous system of medicine. It is an appetizer that aids digestion, a aphrodisiac as it stimulates blood circulation, an antipyretic as it cools down the body in case of a fever. It is also effecive against inflammation due to injures. It has been discovered in germany recently that people who have eaten mango ginger regularly have lost weight naturally.
 
This is a south indian delicacy with many variations. This version is the most basic and a wonderfull pickle to have with rice and rotis.

Ingredients

• 250 gms mango ginger
• 6-7 green chilles
• 6 lemons medium size
• 3/4 tbsp

Procedure
Wash and peel the mango ginger, cut into short slices lengthwise

Cut the green chillies lengthwise of same size. In a preferably glass/plastic bowl squeeze the lemons, add the mango ginger and chillies with the salt and mix nicely.

Let it sit for 24 hrs for it to pickle. Enjoy with rice and rotis

Note: Dont cut the ginger too thin else it will loose it crucnhiness and if it is too thick it will take more time to pickle

Use dry spoon for serving as else it will form fungus, it will have a shelf life of 4 -5 day if it is kept outside. If it is refridgerated it will last for 15 days.
 
 

A Delightful Corn Bhurji Sandwich

I tried many sandwiches with corn and this is one of my favorite. If you are looking for a new variety of corn based sandwich this would be a tasty option to try out. The spread used in this has many tasty ingredients that add crunch and flavor to the sandwich.Dont be surprised if your kids ask for more !! Recipe adopted from chef harpal singh sokhi.

 

Ingredients

• 1/4 cup fine chopped onions
• 1/2 cup finely chopped capsicum
• 1/2 cup fine chopped tomato
• 1 cup boiled corn
• 3/4 cup milk
• 1/4 cup crumbled paneer
• 1 tsp coriander powder
• 1/2 tsp cummin/jeera powder
• 1 tsp chilli powder
• 2 finely chopped green chillies
• 1 tsp ginger garlic paste ( approx 4 garlic / 1/2 inch ginger)
• 1 tbsp chopped cilantro/coriander leaves optional
• pinch of turmeric powder
• 1/4 tsp amchur powder
• 1 tbsp oil
• 1 tbsp butter
• salt to taste

Procedure

Boil the corn kernels and grind it with milk to a fine paste

Heat oil in a pan, add onion, green chilli, ginger garlic paste when onion become translucent, then add the chopped capsicum and let it fry for 1 min, then add the chopped tomatoes, salt,chilli powder, turmeric, cummin and coriander powder and fry till tomatoes become soft Add the corn paste and fry for another 5 min till everything blends nicely, now add amchur powder and mix nicely

Add the crumbled paneer and cilantro leaves and mix nicely

Add butter to the above mixture, mix it and switch off the flame, your sandwich spead is ready

Once it cools it will be soft and lumpy which you can spread evenly on a bread slide and grill it with another slice on top of it in a sandwich maker or on a pan.

Serve the sandwich immediately hot and crispy

Note:
1. The corn kernels which have normally not tender can be best used for this sandwich

2. If you like tangy flavor you can add lemon juice in the curry

3.You can use this spread in a stuffed paratha as it will be the best choice for a lunch box as it will taste good even if it is cool.

The Exotic Crumbled Banana Walnut Muffin

 

If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on australian womens weekly and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!

 

Ingredients

• 1.5 cup all purpose flour / maida
• 1/2 cup brown sugar
• 1 egg lightly beaten
• 3/4 cup milk
• 1/4 cup oil (rice bran oil)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup mashed banana
• 1/4 cup walnuts
• pinch of salt

For Topping

• 2 tbsp brown sugar
• 2 tbsp flour
• 1/4 cup chopped walnuts
• 1 tbsp butter

Procedure

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside

 

Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times

 

Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.

 

Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.

 

Serve warm or store in a air tight container.