Sunday, February 26, 2012 0 comments
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Broken Wheat And Nut Dessert ( Halwa )

Wednesday, September 28, 2011 2 comments

This Indian dessert was my sister's innovation which I liked it very much and was simple to prepare.It had broken wheat,different nuts,milk and jaggery which makes it nutritious and tasty too! Instead of jaggery, sugar can be used.

This recipe serves six to eight people.






























































Ingredients Quantity
Broken Wheat 1 cup
Milk 500 ml
Jaggery or Sugar ½ cup
Soaked Almonds ½ cup
Soaked Cashewnuts ½ cup
Raisins (Kismis) 2 tbsp
Cardamom Powder 1½ tsps
Clarified Butter or Ghee 2 tsp
Soaked Saffron (optional) 1 tbsp
Coloured Tutifruti and Raisins for decoration


Method

  1. Clean and wash the broken wheat and put it in a dish.

  2. Add half the milk and half cup water and cook it in pressure cooker or microwave till soft.

  3. Make a paste of the soaked almonds and cashewnuts with little milk and keep it aside.

  4. Take the cooked broken wheat in a pan and add the rest of the milk and jaggery or sugar and cook together well.

  5. Then add the nut paste,cardamom powder and ghee and stir well and cook till the mixture thickens.

  6. Transfer the contents into a serving bowl which is ready for garnishing and decoration.

  7. Heat ghee in a small pan and fry the raisins lightly.

  8. Add this on the dessert and decorate it with coloured tutifruiti.
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Two-in-one Protein Rich Spicy Powder

2 comments

Spicy powders are used a lot in Indian cuisine to enhance the taste of the dish,sometimes in curries, sambhar, rasam or for dosas, idlis, chaats or just like that to mix in hot plain rice with ghee. This powder recipe is two in one because it can be used as a dry powder as well as an instant chutney by reconstituting the powder with curds and water. This powder is loaded with proteins because of peanuts,roasted gram dhal, so, it is good for kids and has to be stored in the refrigerator for longer shelf life. The biggest advantage is for working people who have no time to make a fresh chutney everyday.The instant chutney is as good as the fresh chutney.

Try it! Makes two cups.

























































Ingredients Quantity
Roasted Peanuts (with or without skin) 1 cup
Roasted Gram Dhal ¾ cup
Roasted Shredded Dry Coconut(optional) ½ cup
Chopped Coriander Leaves (Cilantro) ¾ cup
Chopped Green Chillies ¼ cup
Chopped Garlic (optional) 1 tbsp
Cumin Seeds (Jeera) 1 tbsp
Oil 1 tbsp
Salt to taste


Method

  1. Take a pan and add oil and heat it.Add the cumin seeds and fry.Then add the chopped coriander leaves, green chillies and chopped garlic and fry till the leaves wilt and are fried. Cool it.

  2. The following steps are important and have to be followed carefully.

  3. First powder the peanuts and gram dhal with coconut coarsely and keep it aside.

  4. Then grind the coriander fried mixture separately.

  5. Take a bowl and add the powdered peanut mixture ,coriander leaf mixture and salt and mix thoroughly .By grinding all the ingredients separately and mixing them , the final product will be powdery and not wet in consistency.If all the ingredients are blended together, then it will not remain a powder but it be wet and will be semisolid.

  6. Store this powder in a jar in the refrigerator for further use.

  7. This can be used in the powder form or as chutney. To make the chutney,take about three tablespoons of the powder in a small dish and add about half a cup of beaten curd and a tablespoon of water and mix it well with a spoon to a chutney consistency. If more salt is required it can be added and it can be garnished with a mustard seed tempering.
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Sweet Mango Delight

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Since it is mango season now,this dessert has been made from mangoes and milk which the children and the whole family will enjoy. No eggs are used and is extremely easy to prepare.

Serves four to six people.


























































Ingredients Quantity
Ripe Mango puree 1½ cups
Crushed Marie or Glucose Biscuits 1 cup
Melted Butter 3 tbsps
Powdered Sugar 1¾ cup
Hung Curd 1 cup
Cream ½ cup or more
Gelatin 1 tbsp
Water 4 tbsps
Cut Mango pieces for decoration a few


Method

  1. Take butter in a small dish and melt it either in a microwave or on the gas. Pour it over the crushed biscuits and mix it well and spread it evenly at the bottom of the serving dish evenly and firmly by pressing with your fingers.

  2. Put this dish in the oven for few minutes till the biscuit mixture becomes firm and sets.Keep it aside.

  3. Take a blender jar and add the ripe mango puree,sugar and blend well.

  4. Then add the hung curd,cream and gelatin dissolved in warm water and blend it again till mixed well.

  5. Pour this mango mixture over the biscuit mixture in the serving dish and decorate it with mango slices and set it in the refrigerator for a few hours.

  6. Serve cold slices of this dessert.
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Apple Rabbadi

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Rabbadi is a very popular milk dessert in India. It is made from whole milk which is boiled to more than half its quantity and garnished with dry fruits. I happened to eat this milk sweet at my friend's place which had grated apple added to it. I felt that by adding the apple, this sweet seemed to be more light and fruity and more nutritious. This sweet is simple to make but takes a long time because the milk has to be reduced to less than half its quantity. So, the milk mixture can be made before hand and the grated apple can be added just before serving.

Serves eight to ten people.









































Ingredients Quantity
Whole Milk 2 litres
Sugar ½ kg
Sliced Pistachios/Almond slivers 2 tbsps or more
Grated Apples 2 cups
Cardamom Powder 1½ tsps


Method

  1. Take milk in a large pan and boil it well and reduce it to less than half its original quantity. The milk has to be continuously stirred or else the milk will burn at the bottom.

  2. The colour of the milk will turn slightly brown in colour.

  3. Then add the sugar and cook for sometime stirring it continously till it becomes thick and semi solid.

  4. Add the cardamom powder and remove from heat.Let it cool.

  5. Add the grated apple and mix throughly.

  6. Transfer the whole thing into a serving dish and garnish it with pista or almond slivers.

  7. Cool it well in the refrigerator before serving.
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Ginger Scones

Sunday, August 14, 2011 3 comments

Ginger scones can be taken for breakfast or for tea.These have a special flavour of the spicy ginger.T his recipe has been taken from a book and tried at home.

Serves six scones.





































































Ingredients Quantity
Plain Flour 1 ½ cups
Powdered Sugar a little less than ½ cup
Baking Soda ½ tsp
Baking Powder ¼ tsp
Salt a pinch
Candied Ginger (if available) ¼ cup
Lemon Zest ½ tbsp
Grated Fresh Ginger ½ tbsp
Buttermilk a little less than ½ cup
Unsalted Butter (melted) 5 tbsp
Coarse Sugar (for sprinkling) 1 tbsp



If buttermilk is not available,then substitute with ½ tbsp lemon juice and ½ cup or less of regular milk.
Method

  1. Preheat the oven to 400degrees F and line a baking sheet with parchment paper.

  2. In a large bowl whisk vigourously flour,sugar,baking soda,baking powder and salt. Then stir in the candied ginger,lemon jest and fresh ginger until evenly mixed.

  3. Create a well in the center of the flour and pour in melted butter and buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened.Do not over mix it. The mixture should look shaggy.

  4. Divide the mixture into a large ball and flatten on a floured board into one inch thick and six inches wide circle.Cut this into six wedges and transfer them to the baking sheet carefully spacing atleast an inch apart. Sprinkle coarse sugar on them.

  5. Bake in a preheated oven at 400degrees F for 18 to 20mins.Cool them on a rack before serving.


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Mexican Rice

2 comments

Mexican rice will be liked by most Indians because it is spicy and colourful. It is simple to make and is different from the regular pulavs and biriyanis. Sometimes we do need a change! Try this tasty,spicy and colourful Mexican rice. Be cautious not to give it to children who do not like spicy food.

Serves four to five people.














































































Ingredients Quantity
Cooked Basmati Rice 2 cups
Sliced Red Bell Pepper (Red Capsicum) ½ cup
Sliced Green Bell Pepper (Green Capsicum) ½ cup
Sliced Yellow Bell Pepper (Yellow Capsicum) ½ cup
Sliced Red Tomatoes (deseeded) 1 cup
Chopped Onions ¼ cup
Chopped Garlic 2 tbsps
Pepper Powder ½ tsp
Red Chilly Paste 2 to 3 tbsps
Oil (Olive oil can be used) 2 tbsps
Bay Leaf 2
Onion Rings a few
Salt to taste


How to make Red chilly paste
Take fresh red chillies,vinegar and salt and grind them to a paste and store if you like. If fresh red chillies are not available,dry red chillies can be washed and soaked in vinegar for and hour or so and grind to a paste with salt.
Method

  1. The grains of the rice cooked should be seperate. Take a pan and add the oil and heat it. Then add the chopped garlic and bay leaves and fry them.

  2. Then add the chopped onions,sliced red bell pepper,green bell pepper and yellow bell pepper and stir fry. Add a pinch of salt and add the sliced tomatoes and fry till cooked.

  3. Next add little salt and red chilly paste and mix well.

  4. Then add the cooked rice and mix well with all the other ingredients.

  5. When the rice is piping hot, remove from the heat and dish it out into a bowl or rice plate.

  6. Garnish it with onion rings and serve.


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Coconut Cane Juice Mocktail

Saturday, June 18, 2011 7 comments

This cool mocktail is just suited for hot summers as it is made from naturally available ingredients.It is not that expensive and is really refreshing. Children can be given this drink instead of the aerated drinks. Cane juice is easily available in India almost throughout the year and of course tender coconut water. If tender coconut water is not available, you can get coconut water from the grocery store or apple juice can be used instead.Try this natural energy drink.

This recipe makes five glasses of juice.

































Ingredients Quantity
Fresh Cane Juice 4 glasses
Tender Coconut Water 1 glass
Honey (Optional) 2 tsps
Fresh Mint Leaves a few for garnishing


Method

  1. Since we bring the cane juice from the vendor outside,it is better to strain the juice and use it.

  2. Take a large container or jug and add this cane juice,tender coconut water and honey and mix it well.

  3. Chill the juice in the refrigerator for half an hour.

  4. Pour this mocktail in five glasses and place a sprig of mint leaf on the juice and serve them.
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Whole Cluster Beans Curry

Sunday, May 29, 2011 4 comments

Cluster beans are widely available in India and is used in Indian cuisine a lot. They are green and known as "goru chikkudu kaya" in Telugu and "guar ki palli" in Hindi. These beans, like other beans, are rich in proteins and have plenty of fiber and therefore good for digestion. This easy preparation avoids the pain of chopping them finely especially for people who are in a hurry to cook. I have used whole beans with the tips removed. Also I have used ajwain or carrom seeds which are again very popular in India. It is good for digestion and has a specific flavour. Even less oil is required for this dish.I t is better to use tender cluster beans for this preparation.

Serves two to three people.














































Method

  1. Remove the tips of the cluster beans and steam or boil them in water with a little salt. Try to use the beans which are of the same size.

  2. Take a pan and add the oil and heat it.

  3. Add cumin seeds and fry.Lower the heat and then add the turmeric powder,ajwain powder,chilly powder and salt and mix.

  4. Fry for a second and add the steamed cluster beans and mix well with the ingredients added.

  5. When the curry is a little dry, remove from heat and serve in a bowl with rice or chappatis.






Ingredients Quantity
Tender Cluster Beans 200 gms
Ajwain Seed Powder 2 tsps
Tumeric Powder 1 tsp
Chilly Powder ½ tsp
Cumin Seeds (Jeera) ½ tsp
Salt to taste
Oil 1 tsp or less

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Whole Green Channa Summer Salad

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This cool summer salad is very nutritious as it contains green channa, vegetables and fruit. Fresh green channa which is available in winter can also be used. Children will love it as a snack too. Try it this Summer.

Serves four people.













































































Ingredients Quantity
Soaked Green Channa ½ cup
Chopped Cucumber ½ cup
Chopped Apple ½ cup
Chopped Capsicum (different coloured ones) ½ cup
Chopped Onions ¼ cup
Chopped Tomatoes (de-seeded) ½ cup
Chopped Coriander Leaves 2 tbsps
Mint Leaves a few
Lime Juice 1 tsp
Honey (Optional) 1 tbsp
Pepper Powder 1 tsp
Olive Oil 1 ½ tsp
Salt to taste


Method

  1. Boil the green channa till cooked. Do not over cook them.

  2. Take a big mixing bowl and add all the ingredients one by one except for the lime juice, salt, pepper powder, honey and oil. They will bve used for the dressing. Mix all of the other ingredients together. Chill this salad in the refrigerator till required.

  3. To make the salad dressing take a small bowl and add the oil, salt, pepper powder and lime juice and mix them well.

  4. Add this dressing to the salad just before serving.

  5. Serve this colourful salad in a bowl or in individual bowls.
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Chilled Spicy Green Grape Soup

2 comments

Green Grpaes are another fruit which can be used in soups and also give the soup a pleasing colour and distinctive taste. This soup is also for summer. To give it the green colour and taste, roasted green bell pepper(capsicum), cucumber and green chilly have been used. Pictures of how to roast capsicum on open flame are shown here for those who do not have an oven or just don't know how to do it!

Serves two.

























































Ingredients Quantity
Green Grapes 1 cup or more
Green Capsicum (Bell Pepper) 1 medium
Green Chilly ½ chilly
Chopped Garlic (Optional) 1 tsp
Chopped Cucumber 1 cup
Chopped Cilantro 1 tbsp
Black Pepper Powder 1 tsp
Salt to taste
Water 2 cups or more


Method

  1. Take a fork and pierce it into the capsicum which has been greased and put it over an open flame and roast it on all sides as shown in the video below. When done remove from the flame and cool it so that the skin peels off easily.

  2. After it cools peel the skin and remove the seeds and chop it into big pieces.
  3. Take a blender jar and add, grapes, garlic, green chilly, capsicum, cucumber, pepper powder, salt and water and blend it well into a smooth consistency.

  4. Strain the soup and if more water is required it can be added. Chill this in the refrigerator for half an hour and serve it in a soup bowl garnished with chopped coriander leaves.


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Flaked Rice Vegetable Salad

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This fat free cool salad can be enjoyed as a packed lunch or as snack in the evening because it is wholesome. The other ingredients supply the important nutrients.Here the flaked rice or chiwda or attukulu or poha, as it is known in India has been soaked in thick buttermilk to give it a tang. If you do not want to use buttermilk, thick tamarind juice can be used and give it a chaat taste, by adding all the chaat items.

Serves two or three.


















































































Ingredients Quantity
Flaked Rice (Chiwda/Attukulu/Poha) 1 cup
Thick Curd (or Buttermilk) 1 cup
Chopped Onions 1 tbsp
Shedded Cabbage 2 tbsps
Chopped Tomatoes 2 tbsps
Chopped Green Chillies 1 tbsp
Chopped Cucumber 2 tbsps
Chopped Cilantro/Coriander 2 tbsps
Chopped Capsicum (all 3 colours if possible) 2 tbsps
Sprouts (Optional) 2 tbsps
Lime Juice 1 tsp
Pepper Powder 1 tsp
Salt to taste
Crispy Sev (Snack) to garnish


Method

  1. Wash the chidwa and soak it in thick buttermilk in a bowl and cover it.

  2. Take a big mixing bowl and add the ingredients except for a teaspoon of coriander leaves and sev one by one and the soaked flaked rice and mix them gently so that all the them are mixed well.If it is given to kids a teaspoon of olive oil can be added.

  3. After mixing chill this salad in the fridge for ten to fifteen minutes.

  4. Serve it individually or in a big bowl,garnished with crispy sev and coriander leaves.

  5. If you think it is a little dry, more beaten curds can be added.

  6. Nowadays powdered Flax seeds (Linseed) is becoming popular because they contain natural ω-3 fatty acids and others, which is very nutritious. This powder is tasteless, so it can be sprinkled on the salad too.


Sev:- Thin broken string-like fried snack preparation made out of gram flour. Available in specialty Indian stores.

(Yellow thin Fidelini or Capelli d'angelo pasta like material in above picture.)
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