Mixed Dals Dumplings In Yogurt Gravy/Paruppu Urundai Mor Kuzhambu

I can survive for many days with mor  kuzhambu, its one of my most favourite dish after sambar and rasam...This time i prepared some steamed dumplings with a combination of mixed dals and cooked them in yogurt based gravy called as mor kuzhambu in Tamil..I used toordal,channadal,chickpeas, moongdal for making this steamed dumplings and they turned out simply delicious, which i couldnt stop munching before adding them to the yogurt gravy..We had a wonderful lunch with this delicious mor kuzhambu with some chips and pickles, just loved it..

For dumplings:
1cup Chickpeas(soaked overnite)
1/2cup Channadal (soaked)
1/4cup Toor dal(soaked)
1/4cup Yellow moong dal(soaked)
3nos Garlic cloves
1/4tsp Asafoetida powder
1no Onion (chopped)
1/2tsp Grated ginger
4nos Dry red chillies
Salt
Few coriander leaves (chopped)

Grind the soaked chickpeas,soaked dals,garlic cloves, asafoetida powder,dry red chillies as a coarse paste, finally add the chopped onions,chopped coriander leaves,grated ginger and salt, mix everything well..

Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker and keep aside..

For Gravy:
2cups Yogurt
1/4tsp Turmeric powder
Oil
1/2tsp Mustard seeds
1no Dry red chillies
Few curry leaves

To  grind:
1tbsp Rice
3tbsp Toordal
2nos Green chillies
1/2tsp Cumin seeds
1tsp Coriander seeds
2tbsp Grated coconut

Soak the toordal,rice,coriander seeds,cumin seeds in water for half an hour, grind it along with green chillies,coconut as fine paste and churn the yogurt with turmeric powder,grounded paste and salt..Meanwhile, let splutters the mustard seeds in enough oil,followed by dry red chillies and curry leaves, add the yogurt mixture and bring to boil..

Add the already prepared steamed balls to the boiling yogurt gravy and put off the stove..dont disturb them for few minutes..

Serve hot with rice along with any spicy side dish..

Spiced Apple Jam

Am bored of making applesauce and pies with apples, i really wanted to make apple jam along with some spices..I tried making this flavourful delicious apple jam at home with grated apples,cloves and cinnamon stick with less sugar and honey, this jam turned out simply awesome,quick to make also at the same time this jam goes for a simple and easy preparation...This jam tastes fabulous when served along with brioche, yep with a mild cinnamon and cloves flavour, this jam suits prefectly to serve along with pancakes and bread slices..Needless to say that this jam is our recent family favourite..

3cups Apples (finely grated)
3nos Cloves
1no Cinnamon stick
1/2cup Honey
1/2cup Sugar
2tbsp Lemon juice

Take the grated apples,honey and sugar in a heavy bottomed pan, bring boil and cook in simmer with cloves and cinnamon stick until it gets thickens..Discard the spices and finally add the lemon juice and cook for few minutes..

Keep aside and let them cool completely..Enjoy with breads or pancakes...

Kambu/Pearl Millet Idli

I didnt forget to pick few packets of whole grains like pearl millet,ragi,wheat berries and few more grains from India, now its time to use them in our daily menu...I was planning to make some ragi idli for our today's dinner but finally when i saw these tiny pearl millet, i couldnt stop myself to try them as this super spongy healthy idlis, this idli goes for fermentation and serve them with any sort of spicy chutneys, am damn sure that you will definitely have a filling,nutritious and healthy dinner or breakfast...Definitely a wonderful dish to enjoy without any hesitation and suits prefectly for everyone, yep even my lil one enjoyed having this idli with spicy garlic chutney and we loved it...

1cup Pearl millet/Kambu

1cup Idli rice

1/2cup Whole urad dal(deskinned)

1/2tsp Fenugreek seeds

Salt

Wash and soak the pearl millet,idli rice and urad dal with fenugreek seeds separately for 4hours..Grind as a bit coarse paste, add enough salt and keep overnite for fermentation...Next day give a stir and pour enough fermented idly batter to the greased idly plates and steam cook them in idly cooker for 10-15minutes..

Serve this spongy idlis with spicy chutneys..

Keerai Urulai Roast/Mixed Greens Potato Stirfry

Simple potato roast prepared along with mixed greens turned out super delicious,healthy also at the same time a wonderful side for any kind of rice dishes and rotis...As i told earlier, i usually used to freeze greens like methi,drumstick leaves  whenever i get them from Indian groceries  and fresh spinach leaves from my farmer's market, its quite a routine for me..Since few days, there were some leftovers sitting in my freezer with which i cant make anything, finally i combined those leftover greens together to prepare this super delicious roast with some cooked & cubed potatoes,this stir fry tastes super delicious,flavourful and healthy at the same time, we simply enjoyed having this fabulous stir fry with some rotis for our sterday's dinner..

2cups Potatoes (cooked & cubed)
2nos Onions (finely chopped)
1/2cup Spinach (chopped)
1/4cup Drumstick leaves (frozen)
1/4cup Methi leaves (frozen)
1tsp Red chilly powder
3nos Garlic cloves (crushed)
1tsp Fennel seeds
Salt
Oil

Heat enough oil, fry the fennel seeds, add immediately the chopped onions,crushed garlic cloves, saute everything for few minutes with enough salt,until the onions turns transculent, add the potatoes and red chilly powder, cook for few seconds, add the greens to the cooking potatoes,put the flame in simmer, cook everything for few minutes until the oil gets separates..

Serve hot with rice or rotis..

Spicy Cornmeal Buns

Its been a long, i prepared some freshly baked homemade breads...After a long hesitation, i finally landed with some cornmeal spicy buns which i prepared using yellow cornmeals,all purpose flour, few dry herbs and chilly flakes..This buns suits tremendously for making burgers also to enjoy along with salads and why not with some cream cheese or salted butter for breakfast..You have numerous choices to enjoy this super spongy buns, we had this buns with some steamed french beans and grilled chicken wings for our dinner and enjoyed thoroughly for our breakfast with some cream cheese, if you like mildly spiced buns for your breakfast these buns are for you.

2cups Bread flour
1cup Yellow cornmeal
1tbsp Active dry yeast
1tsp Dry herbs (parsley or basil)
1tsp Red chilly flakes
1tsp Sugar
1tsp Salt
1cup Luke Warm water
3tbsp Oil
Oil for brushing

Add the yeast, sugar and salt to the luke warm water, give a stir and let them sit aside for 5minutes until the yeast turns foamy..Take the flour,cornmeal,dry herbs and red chilly flakes in a large bowl and add the foaming yeast water and oil together to the flour and knead everything as soft dough, arrange the dough in a large greased bowl and keep in a warm place upto 2hours until the dough doubled their volume..

After an hour, punch down the doubled dough and knead again, make 6-8 medium sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place... Preheat the oven to 350F..brush the breads with oil and bake in middle rack for 20-25 minutes until the crust turns golden brown...Put off the oven and take off the mould and let them cool.

Enjoy with cream cheese, salted butter or with any spreads..

Kiwi, Dates & Cornflakes Smoothie

Am not a breakfast person, but somehow am managing myself to make some healthy and filling smoothie with grains and fruits just for my breakfast,my recent breakfast smoothie goes for this incredible thick smoothie prepared with kiwi,dates and cornflakes...This delicious smoothie is quite filling,satisfying,healthy and tasty which suits prefectly for breakfast, a kid's friendly smoothie too..Since i used dates in this smoothie its quite sugarfree,even a diabetic person can enjoy thoroughly this fabulous healthy smoothie.

1cup Kiwi (chopped)
1/4cup Dates (chopped & soaked in hot water)
2cups Yogurt
1/2cup Cornflakes
Honey (as per need)

Blend together the chopped kiwi,chopped dates,yogurt,cornflakes and honey as a thick smoothie, serve chilled or with ice cubes..

Aloo Methi Puffs

Are you searching for something new as a filling snacks, you should give a trial to this healthy and at the same time a wonderful delicious puffs..I prepared a quick and easy filling with potatoes and fresh methi leaves for making this puffs and this puffs turned out super yummy with a fabulous filling..This puffs vanished within few minutes and we had a wonderful snacks with a cup of tea, just love this healthy potato-methi masala..Personally making this kind of puffs with these sort of healthy green filling was quite a best and simple way to sneak greens with our favourite veggie 'potato'...Give a try friends, am damn sure you wont stop having these flaky puffs..Needless to say this puffs suits tremendously even for a party menu as an appetiziers..

1no Puff Pastry sheet
5nos Potatoes (pressure cooked & mashed)
1no Onion (big & chopped finely)
2nos Garlic cloves (crushed)
1tsp Red chilly powder
1/2cup Methi leaves (chopped)
1tsp Coriander powder
1/2tsp Cumin seeds
Salt
Oil

Heat enough oil, let crack the cumin seeds, add immediately the chopped onions, crushed garlic cloves, sauté until the onions turns transculent, add the mashed potatoes,chopped methi leaves, red chilly powder, coriander powder with salt, toss everything gently in high flame and put the flame in simmer, cook for few minutes.. give a stir and put off the stove..keep aside and let them cool completely..

Preheat the oven at 350F, cut the puff pastry sheet as rectangles, place the aloo methi masala in the centre of the pastry sheet, just join the ends of the pastry sheet..arrange the unbaked puffs on a baking sheet and bake for 20-25minutes..Just enjoy the puffs hot!

Cornmeal Uthappam

Actually this cornmeal uthappam goes immediately to leftover magic list, i prepared this uthappams using some leftover dosa batter sitting sadly since few days, i just added roasted cornmeal to this uthappams and cooked as thick uthappams topped with some chopped tomatoes and chopped onions..A wonderful filling suits prefectly for both dinner or breakfast,just serve this uthappams with some spicy chutney , am damn sure you will have a wonderful filling breakfast with a cup of coffee or tea..Those mildly sour dosa batter turned out as a fabulous delicious cornmeal uthappams and everyone at home enjoyed it a lot..

2cups Idli Batter
1/2cup Cornmeal (roasted)
1/2cup Onion (chopped)
1/2cup Tomatoes (chipped)

Mix the cornmeal to the idli batter,add enough water and make a thick batter, pour the batter over a hot tava and spread as a circular disc,as we do for dosa, sprinkle some chopped onions and chopped tomatoes..Drizzle enough oil and cook on both sides..

Serve hot with spicy coconut chutney..

Eggless Mascarpone Oreo Icecream

One of our recent family favourite icecream is this delicious,super inviting oreo icecream..While we were in India, i never stopped buying this creamy chocolate sandwich biscuits for our snacks, eventhough my teddies had this incredible biscuits for their breakfast as they dont have idlis or dosas for their breakfast, with a cup of milk and some oreo biscuits they usually have their breakfast easily...Coming to this icecream,i prepared this incredible icecream once we came from India, this post was sitting in my draft since a long and finally i decided to post it today...This delicious icecream goes for an easy,quick and simple preparation and you will definitely get a creamy icecream to relish without any hesitation...If you dont have mascarpone cheese,you can very well replace them with hung thick curd cheese..Sending to Kalyani's Global Food Festival.;

1cup Sugar
2cups Heavy cream
1/2cup Mascarpone cheese
20nos Oreo biscuits(broken as small pieces)

Whisk the heavy cream,sugar until the sugar gets well dissolved, now add the mascarpone cheese,whisk everything well ..Pour this mixture in a box or stainless steel bowl, after an hour take out the slightly freezed icecream in a blender,beat for few minutes,finally add the broken oreo biscuits,give a quick stir and pour again to the box and let them sit in freezer for overnight..

Enjoy this smooth and creamy icecream anytime..

Eggless Dates & Cornmeal Muffins

Muffins with home made dates puree and cornmeal, this eggless butterfree muffins turned out super delicious with a wonderful crumbly texture and prefectly super moist coz of the dates puree,a fabulous vegan muffins..This muffins goes for quick and easy preparation and you can enjoy this healthy muffins with anything...Personally i felt that i can feed easily my family with dates,just by making this kind of healthy bakes... This guilt free muffins suits prefectly for snacks, breakfasts or else as desserts after a heavy meal..I have completely skipped butter,sugar and used oil and honey in this muffins, in case if you dont have honey you can use very well sugar.

1+1/2cups All purpose flour
1/2cup Canola oil
1/2cup Cornmeal
1tbsp White vinegar
1/4cup Hot water
1/2cup Dates puree
3/4cup Honey
1/2tsp Baking powder
1tsp Baking soda

Dates Puree:
Soak a cup of pitted dates in hot water for half an hour, grind them as fine puree and use them as per need..

Preheat the oven to 350F..Sieve the all purpose flour along with baking powder and baking soda..Now add the cornmeal to the sieved flour,keep aside,beat together the oil and honey for few minutes..add dates puree,white vinegar, beat everything together until they get well mixed..Finally add the flour-cornmeal mixture and hot water, mix everything well with a spatula,dont overmix the muffin batter..

Pour the muffin batter to the silicon muffin mould,bake for 15-20minutes until a skewer inserted comes out clean..

Steamed Carrot & Cornmeal Cake

Cake with grated carrots and cornmeal prepared by steam cooking goes for quick,easy and super simple preparation.. This cake is eggfree, completely butterfree totally guilt free cake, you can enjoy with a cup of coffee or tea for your snacks or for breakfast, needless to say this cake tastes marvellous, super soft and wonderfully spongy..I combined both semolina and cornmeal for making this beautiful cake and we had a fabulous snacks with this steamed cake served along with cardamom flavoured tea..

1cup Roasted Yellow cornmeal
1/4cup Roasted semolina
1/4cup Grated carrots
1cup Yoghurt
1/2cup Sugar
1/4cup Milk
1/2tsp Baking powder
Oil for greasing the dish

Grease a round dish with enough oil and keep aside..In a large bowl, mix all the ingredients together and whisk until everything gets well mixed and sugar gets dissolves..

Transfer the batter to the greased dish and steam cook in pressure cooker in high for 20-25minutes or until a toothpick inserted comes out clean..put off the stove and keep aside..Let the cake gets cool completely..Invert the cake in a plate and slice as per ur need..

Enjoy with a cup of tea or coffee..

Raspberry Quinoa Smoothie

Are you surprised to see the name of this smoothie?? yep i simply prepared this delicious and filling smoothie with some frozen raspberries and cooked quinoa with thick yogurt, this smoothie turned out super thick,filling and prefect for breakfast...Since i have added cooked quinoa in this smoothie, this fabulous looking rose smoothie tastes simply tremendous and none will find out the secret ingredient 'quinoa' in this thick delicious smoothie..We simply loved it..

1cup Raspberries (frozen)
1/2cup Cooked quinoa
2cups Thick yogurt
Sugar or honey

Blend everything together as thick smoothie, serve chilled or with icecubes..This thick smoothie suits prefectly either for a quick breakfast or as a refreshing drink while its hot outside..

Pumpkin Chocolate Pound Cake

Spongy and super moist pound cakes prepared with homemade pumpkin puree and chocolate chips tastes marvellous just along with a cup of tea or coffee for your snacks or either for a quick breakfast...I went for usual preparation of pound cake in which i have added pumpkin puree and chocolate chips else nothing new in this cake, but the final result was simply tremendous, a super moist cake with a wonderful mild pumpkin flavour, for my surprise everyone at home loved it and this mini pound cakes gets vanished quickly once they came out of the oven..

3nos Eggs (large)
1+1/4cups All purpose flour
2tbsp Corn flour
3/4tsp Baking powder
3/4cup Sugar
1+1/2tsp Vanilla
2tbsp Yogurt
1/4tsp Salt
1/2cup  Butter (room temperature)
1/2cup Pumpkin puree
Chocolate chips as per need

Preheat the oven to 350F, grease the loaf pan or six cup loaf pan..Lightly whisk the eggs,yogurt and vanilla in a medium bowl, meanwhile take the flours, sugar,salt in a large bowl,mix for few seconds, add the softened butter,pumpkin puree and half of the egg mixture,mix until the dry ingredients get moistened, beat in medium speed for a minutes,scrap down the sides..

Add the remaining egg mixture as two batches and beat again for few minutes,scrap down the sides,add the chocolate chips,give a quick stir and pour the batter into prepared pan, smooth the surface with a spatula and bake for 35-40minutes until a woooden toothpick inserted in the center comes out clean..

Let the cake gets cool completely and enjoy..

Steamed Chickpeas Dumplings

Seriously since i came back to Paris after my India trip,am trying to keep myself away from deep fried snacks and masala items eventhough i wont say am dieting..I was planning for making some sundals with chickpeas yesterday for our snacks,finally i decided to make  them as a guilt free snacks,yep as steamed dumplings with soaked and grounded chickpeas with some spices, serve this delicious and satisfying dumplings with any sort of spicy chutneys or simply with ketchup or chilli sauce, am damn sure that you will definitely have a fabulous and nutritious snacks..

3cups Soaked chickpeas

3nos Garlic cloves

1/4tsp Asafoetida powder

1no Onion (chopped)

1/2tsp Grated ginger

4nos Dry red chillies

Salt

Few coriander leaves (chopped)

Grind the soaked chickpeas,garlic cloves, asafoetida powder,dry red chillies as a coarse paste, finally add the chopped onions,chopped coriander leaves,grated ginger and salt, mix everything well..

Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker and enjoy warm with hot sauces or chutneys..

Cauliflower Mascarpone Pasta

Quick,creamy pasta with cauliflower florets tastes simply fabulous, super delicious and truly filling..A wonderful pasta dish to prepare and enjoy even if you are feel like cooking anything..If you have leftover pastas, making out this dish will goes for super quick preparation,just cook some chopped onions,tomato puree,cauliflower florets in olive oil with mascarpone cheese and finally toss gently those leftover pastas to the cooking sauce with veggies,the whole dish is ready to enjoy..A wonderful lunch box menu, am damn sure even your teddies love this fabulous creamy pasta without any hesitation..

3cups Cooked pasta
1no Onion (chopped)
1/2cup Tomato puree
20nos Cauliflower florets
2tbsp Masacarpone cheese
Salt
Pepper powder
1/2tsp Dry parsley leaves
Olive oil

Heat the olive oil, add the onions and saute until they turns transculent,add the cauliflower florets and cook for few minutes, add the tomato puree, dry parsley leaves and salt,cook everything simmer,finally add the pepper powder,cooked pasta,salt and toss everything gently and serve warm...

Vegan Pumpkin Chocolate Brownies

Needless to say am an chocoholic person and never stopped munching them whenever i feel down,happy or else tired, yep i cant survive without chocolates..Coming to this vegan brownies, i simply used silken tofu,pumpkin puree with chocolate chunks for making this fudge like brownies, they were quite addictive, truly tastes marvellous and absolutely irresistible...Its been a long i used tofu in my baking, both tofu and pumpkin puree works out terribly together and this combo rocks for making this kind of brownies, we simply enjoyed them having with a cup of coffee for our breakfast, i dont even have words to express how tasty these brownies were when i tasted them still they were warm..

1/2 cup  Whole-wheat pastry flour
1/2cup Cornflour
1cup All-purpose flour
1 tsp Baking powder
1/2tsp Baking soda
3/4cup Sugar
1/2tsp Cinnamon powder
1/2 cup Pumpkin purée
1/2cup Silken tofu
3tbsp Canola oil
2tsp Pure vanilla extract
1cup Chocolate chips
Few walnuts

Preheat oven to 350°F,grease a square baking pan with enough oil...

In a large bowl, mix together the flours, baking powder, baking soda, sugar, cinnamon powder and walnuts..meanwhile take the chocolate chips with some water and cook in microwave oven in high for 4-5minutes, whisk well and make a thick chocolate sauce..

Whisk pumpkin purée, silken tofu, oil, already prepared chocolate sauce and vanilla until combined, gradually add the wet ingredients into the dry ingredients, being careful not to over mix, pour the batter into prepared pan.

Bake for 23 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool completely and enjoy without any guilt..

Sambar Mini Idly

Needless to say we guys can survive for many days with this cute tiny mini idlis with anything, our most favourite is this delicious sambar mini idly, my teddies enjoyed this incredible delicious mini idly at a famous restaurant in ECR road while we were travelling from Pondicherry to Chennai,from that day they got hooked with this tiny tasty idlis, obviously i came to Paris with my mini idli plates and i couldnt stop making many dishes with them..Finally here comes my version of sambar mini idly which we enjoyed having today for our dinner..This tomato sambar i prepared to soak these cute idlis goes for a quick and easy preparation, just serve this sambar mini idly  topped with few drops of ghee, you will definitely enjoy this beautiful,addictive,filling and seriouly irresistible cute idlis..

2cups Idly Batter

For sambar:
1/2cup Toor dal
2nos Tomatoes
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
1tsp Mustard seeds+urad dal
Few curry leaves
Oil
Salt

To roast & grind as spice powder:
1tsp Coriander seeds
1/4tsp Fenugreek seeds
2tbsp Coconut (grated)
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
3nos Dry red chillies

Roast and grind all the spices given for spice powder as fine powder and keep aside..Meanwhile take the toor dal,tomatoes,slit opened green chillies,turmeric powder and salt with enough water and pressure cook for 3-4hisses,once the steam gets released, add the spice powder as per need,bring everything to boil, finally temper the mustard seeds,urad dal and curry leaves and add to the boiling sambar,put off the stove..

Grease the mini idly plates with oil and pour enough idli batter and steam cook for about 10 minutes in idly cooker, once done remove carefully with a spoon, soak these mini idlies with sambhar topped with ghee and enjoy warm.. 

Pumpkin Tofu Paratha

Soft and healthy parathas suits prefectly either for morning breakfast or either for a super duper dinner, as i have a box of oven roasted pumpkin puree i simply prepared this wonderful soft and healthy parathas two days back for our dinner which i served simply with hot and spicy tomato thokku..Both together works out wonder and this combo rocks..Tofu in this pumpkin paratha gives a wonderful smooth and soft texture to this incredible paratha and its quite a better way to sneak this wonderful protein rich soyacurd in our daily menu...We simply loved having this fabulous,flavourful soft parathas..

2cups Wheat flour
1/4cup Yogurt
1/2cup Tofu (grated)
1/2cup Pumpkin puree
1/2tsp Ajwain seeds/Omam
1tbsp Kasuri methi
Salt
Oil for cooking

Mix the wheat flour,ajwain seeds,kasuri methi,grated tofu and salt in a bowl, add gradually the pumpkin puree and yogurt, knead everything as smooth dough (add water if needed)..Keep aside for 15minutes...Make 8 medium sized balls from the dough,dust the balls with enough flour and roll as round parathas using rolling pin...

Heat few drops of oil in a tawa, drop gently the flattened paratha,cook the paratha on both sides, drizzle oil if needed..serve with any sort of spicy side dish..

Garlic Pumpkin Bread

I dont know that garlic and pumpkin puree works out wonder for making bread until i tried this combo at home, two days back my next door friend brought me a large whole pumpkin for her garden which i simply halved and oven roasted them to turn as a pumpkin puree also freezed some pumpkin chunks for making soups or curries furtherly..Yesterday i prepared this fabulous flavouful bread by combining homemade pumpkin puree, crushed garlic cloves, red chilly flakes and dried herbs, the final result was this super spongy,quite healthy,seriously super flavourful and wonderful bread, we couldnt stop having them with cheese spread for yesterday's snacks and for our dinner with a bowl of soup dinner, finally we completely finished the whole bread almost within a day...Everyone at home loved this colourful,eye pleasing garlic flavoured pumpkin bread..

2cups All purpose flour
1cup Wheat flour
1/2cup Pumpkin puree
1/2tsp Chilly flakes
5nos Garlic cloves (crushed)
3tbsp Olive Oil
1tbsp Active dry yeast
1tbsp Dry parsley leaves
1tsp Salt
1/2tsp Sugar
1/4cup Luke warm water

Stir in the active dry yeast,salt,sugar in luke warm water, keep aside until the yeast turns foamy, meanwhile take the all purpose flour,wheatflour,pumpkin puree,crushed garlic cloves,dry parsley leaves,chilly flakes in a bowl, add gradually the foamy yeast, water,olive oil and turn as a soft dough..arrange this dough in a greased bowl and keep in warm place for two hours until the dough double their volume..

Preheat the oven to 350F and arrange a baking sheet over a baking tray..Punch down the doubled dough, knead for a while with enough flour..grease a loaf pan,arrange the dough in the greased loaf mould, bake for 15minutes in middle rack, keep the oven temperature to 300F and bake for 20minutes until they crust turns brown..Keep aside and let them cool completely..

Slice as u desire and enjoy with any spread..

Instant Quinoa & Semolina Idli

If you love instant versions of idlis with healthy stuffs in it,this spongy quinoa and semolina idli is for you, they gets reaily quickly in less than 20minutes and you can carry very well as your lunch box menu, serve it with spicy chutney or simple kuzhambu,you will definitely have an excellent,filling and satisfying breakfast,lunch or dinner...I prepared this tempered quinoa and semolina idli this morning as instant version to fulfill my H's sudden craving for idlis, as i wanted to feed quinoa to him which he hates very much as anything, i tried this simple healthy idli by grinding roasted semolina and quinoa together and finish it as these yummy soft idlis...He just loved having with spicy coconut chutney and asked me to serve two more idlis...

1/2cup Quinoa
1cup Semolina/Rava
2cups Sour yogurt
2nos Green chillies (chopped)
1/2tsp Eno Salt or Baking soda
1/4tsp Mustard seeds
1/4tsp Urad dal
1/2tsp Channadal
Few curry leaves
Salt
Oil

Heat few drops of oil, let splutters the mustard seeds,urad dal and channadal..add immediately chopped green chillies,curry leaves, fry for few seconds...keep aside

Meanwhile roast both the quinoa and rava together, grind them bit coarse powder..Mix this grounded powder along with sour yogurt in a bowl,add this tempered spices to them and finally add the eno salt..stir quickly and pour a ladle of batter to the greased idli plates..Steam cook in idly cooker for 15-20minutes..

Caramel Almond Kheer

Most of my readers might have surprised to see that i didnt post any recipes yesterday,just coz of my sinusitis, an inflammation of paranasal sinuses which kept me away from the system ..Yesterday was our marriage anniversary but i wasnt able to prepare specially anything to celebrate this day eventhough i was planning a fabulous menu since a long and finally prepared quickly this caramal almond kheer aka badam kheer with a twist after a long hesitation for our lunch..We all know very well about this wonderful sweet drink prepared usually with grounded almond paste,milk,sugar and sometimes with chironji aka charoli seeds, this wonderful milk based dessert  are quite often served chilled especially in many occasions was prepared this time with twist, yeah i replaced the sugar and milk with caramel syrup with milk powder, finally the result was astonishing, we enjoyed having this delicious kheer mildly warm and loved it.

15nos Almonds
2tbsp Chironji seeds/Charoli seeds
1+1/2cups Milk powder(low fat)
1/2cup Caramel syrup(store bought)
1/2tsp Cardamom powder
Almonds (for garnishing)

Take the almonds,chironji seeds with enough water in a microwave safe bowl,cook for a minute in high power and keep aside..Grind the almonds,chironji seeds with caramel syrup as a smooth paste..Meanwhile heat the milk powder with a cup of water in a vessel and bring to boil,add the caramel-almond-chironji paste,cardamom powder and cook for few minutes..Allow it to cool,arrange in fridge atleast for 2 hours and serve it chilled garnished with almond flakes or else warm..

Chocolate Almond Biscotti~~Sweet Punch

I have never tried biscottis till now eventhough i have seen them in many of my blogger buddies spaces,but seriously i never wanted to try them..Our this month's Sweet punch, a baking monthly event's challenge is this chocolate almond biscotti..Biscottis is a type of Italian cookies which needs to be baked twice, so that these cookies turn dry and can be stored for many days to enjoy..For my surprise, my first ever biscotti turned out simply fabulous and we couldnt stop having them, since am a chocoholic person needless to say i went for more chocolate chips than the almonds, eventhough the nutty texture of almonds give a wonderful taste to this ultimate biscottis..Cutting this already baked biscottis was quite tricky and its can break or crumble the baked dough,you need loads of patience while cutting the baked dough and the final result will be a tremendous prefect biscottis..Enjoy this biscottis with a cup of coffee or tea for your evening snacks, definitely you will have a fabulous snacks..

3/4cup Almonds (toasted & chopped coarsely)

2/3cup Sugar

2nos Eggs

1tsp Vanilla extract

1tsp Baking powder

1/4tsp Salt

1+3/4cup All purpose flour

150gms Chocolate (chopped)

Preheat the oven to 350F, line a baking sheet over a greased baking tray..Sift the flour,baking powder and salt together and keep aside, in a bowl beat the sugar,eggs,vanilla extract until they turns pale,mix the sifted flour to the wet ingredients and mix well, fold in the chopped chocolate chunks and chopped almonds..

Now turn the dough as a log with a wet hand coz the dough will be quite sticky and transfer to the baking tray..Bake for 20minutes,remove from oven and let it cool completely.

Keep the oven temperature to 320F, cut the cooked log into medium sized slices, arrange again over a baking sheet and bake for 10minutes and turn the slices and bake again for 7-10minutes....

Let them cool completely and store in air tightened box..

Sesame Quinoa Spice Powder

Sorry guys i couldnt stop myself adding quinoa quite often in our menu,thats y am posting quinoa based recipes since few days, our recent favourite is this flavourful spice powder, this fantastic spice powder aka paruppu podi goes fabulous with hot steaming rice topped with ghee and papads, my favourite combo..We already finished almost half of this wonderful spice powder,yeah we just loved it..You can spice up very well your veggies or to make podi dosas or podi idlis, this spice powder is quite handy and spice up fabulously to watever you add this fantastic spice powder...Give a try friends to this terribly addictive spice powder..

1cup Sesame seeds
1/2cup Channadal
1/4cup Urad dal
2tbsp Toor dal
1/2cup Quinoa
10nos Red chillies
1/2tsp Asafoetida powder
Salt

Dry roast the dals along with red chillies, keep aside... now add quinoa, sesame seeds and roast until they turns golden brown..add the asafotida powder, stir for few minutes..Grind as coarse powder along with salt..

Use this spice powder for making out dry curries,spice up ur idlis or dosas, enjoy with rice and conserve in air-tightened box for further use..

No Knead Sweet Banana Bread

Nothing will beat the aroma of baking breads at home, while baking your home will be filled with a fantastic smell and it will definitely tempts you a lot to enjoy those warm slices of home made bread immediately, recently i prepared this no knead banana bread at home which turned out super delicious and tasty eventhough i personally felt the crust turned out slightly over browned, loved this bread with nutella spread for our snacks and for our morning brunch, its was quite filling with a splendid banana flavour..Since its doesnt goes for kneading its quite easy to make these bread at home anytime without much efforts..

3+1/2cups All purpose flour
1/2cup Buttermilk
1+1/2tsp Active dry yeast
1/2cup Luke warm water
1tsp Salt
1/2cup Sugar
2tbsp Butter( melted)
1cup Banana puree
Extra flour for dusting


Take the lukewarm water, buttermilk, yeast,salt, sugar, butter, banana puree in a large bowl, lightly whisk everything in a large bowl and add gradually to the flour without kneading using a wooden spatula,until the flour get well mixed..close the bowl and allow the dough to rise upto two hours in a warm place..Once the dough get rised, arrange the dough in fridge for half an hour, it will be easier to handle the dough..

Take the dough , dust lightly with flour and roll the dough as a medium sized  loaf, arrange this rolled loaf in a  greased loaf pan, cover the dough with a wet towel, allow the dough to rise for an hour again...Bake the bread at 350F for 30-35minutes until the crust turns brown....

Enjoy the bread with nutell spread or jams..

Sprouted Moongdal & Quinoa Dosa

Are you searching for a non fermented dosa recipe??,this dosa suits prefectly for ur search, yep this dosa sounds and looks exactly like pesarattu but i used sprouted whole moongdal instead of soaked whole green grams usually we go for making usual pesarattu dosas..I skipped adding rice in this dosa and went for quinoa, needless to say this dosas are quite filling,nutritious and highly protein, this delicious green dosas tastes super marvellous when served along with spicy coconut chutney or simply with spicy garlic chutney, this healthy dosa doesnt need fermentation and you can make your dosas immediately once you finish grinding your dosa batter..

2cups Sprouted whole moongdal
1/2cup Quinoa (soaked for two hours)
2nos Green chillies
1tsp Ginger (grated)
1tsp Cumin seeds
Few coriander leaves

Grind together the sprouted moongdal, soaked quinoa along with green chillies,grated ginger,cumin seeds and few coriander leaves and salt as bit coarse paste with enough water..You can either make this batter before making dosas or you can leave them room temperature before making dosas..

Heat a non stick pan,pour a laddle of dosa batter to the hot pan, spread the dosa batter gently as a circular disc,drizzle some oil and cook on both sides until the dosa gets well cooked..

Serve hot with any sorts of spicy chutneys..

Cauliflower & Capsicum Rice

Schools starts here from today and finally gonna be back to routine, no late wake up,cant skip breakfast, no late nite  sleep and all..Am damn sure its gonna be hectic years for my elder one,but she will manage easily...Coming to this rice, its quite a flavourful and filling one pot meal which suits terribly for a lunch box menu..With few cauliflower florets and capsicum, this rice tastes simply marvellous when served along with some potato chips or else with fryums..I spiced up this rice just with pav bhaji masala powder,amchur powder, pepper powder and cumin seeds powder, needless to say this is quite a quick rice to prepare and tastes simply delicious..Enjoy this mildy tangy delicious rice for your lunch or carry them as your lunch box menu with your favourite side dish..

2cups Cooked rice
20nos Cauliflower florets
1/2cup Capsicum (chopped)
1tbsp Pav bhaji masala powder
1no Onion (chopped)
1/2tsp Cumin seed powder
1/2tsp Amchur powder
1/2tsp Pepper powder
Salt
1tsp Cumin seeds
Few curry leaves
Oil

Heat enough oil, let crack the cumin seeds, add immediately the chopped onions,curry leaves, sauté for few minutes, now add the cauliflower florets,pav bhaji masala powder, salt and sauté for few seconds, add the chopped capsicum,cumin seed powder,amchur powder and pepper powder,cook everything in high flame, until the veggies get partially cooked, now add the cooked rice and toss gently everything well for few minutes and put off the stove..

Yennai Kathirikkai/Stuffed Brinjal Curry

Its been a long i prepared this stuffed brinjal curry which is quite a famous curry in Tamilnadu..This curry goes for tiny brinjals which tastes super delicious with a fabulous spice powder prepared usually with peanuts,coriander seeds,cumin seeds, uraddal,sesame seeds, coconut,dry red chillies and peppercorns..For a change, i prepared adding some quinoa to this usual spice powder..Adding quinoa in this spice powder turned them more healthier and delicious..Serve this stuffed brinjal curry along with hot steaming rice and sambhar or rasam,am damn sure you will definitely have a fabulous meal, also this stuffed brinjal curry tastes tremendous even along with rotis..Needless to say, we enjoyed a lot having this delicious stuffed brinjal curry with sambhar rice..

10-12nos Brinjals (small size)

1no Onion (big & chopped)

1no Tomato (chopped)

1tsp Tamarind paste

1tsp Mustard seeds

Few curry leaves

Salt

5tbsp Sesame oil

To Grind:

1tbsp Roasted peanuts

1tsp Coriander seeds

1tsp Cumin seeds

1tsp Urad dal

1tsp Channa dal

1tsp Peppercorns

2tbsp Quinoa

1tsp Sesame seeds

5nos Dry red chillies

2tbsp Grated coconut

Salt

Oil for roasting

Heat few drops of oil, roast the coriander seeds,quinoa,cumin seeds,urad dal,channadal,peppercorns,dry red chillies, sesame seeds,coconut together in low heat,take care not to burn,allow them to cool and grind them together with roasted peanuts and salt..

Wash the brinjal and cut the top, make two perpendicular slits from the top and keep aside, stuff the brinjals with the grounded masala and keep aside..

Heat the sesame oil in a pan, let splutters the mustard seeds and curry leaves, add the chopped onions and chopped tomatoes,salt and cook until the veggies get well cooked, add now the stuffed brinjals,tamarind paste and fry in simmer with lid closed, cook well in low  flame until the oil gets separates..

Serve hot with rice and rotis..

Nutty Lychee Oats Smoothie

Since ever i prepared this Apple Oats Smoothie, this kind of oats smoothie with variety of fruits is one of our favourite breakfast whenever we dont like having breakfast especially during weekend..Few days back, i prepared this smoothie with handful of almonds,chironji seeds,cashew nuts,oats,lychee and dates syrup with thick yogurt, this combination works out wonder,more healthier,filling and completely sugarfree..Serve it chilled or ice cubes, this smoothie tastes delicious with a fabulous lychee flavour and incredibly nutty coz of those nuts i have added in this smoothie..

1cup Lychee (chopped)
10nos Almonds
2tbsp Chironji seeds
10nos Cashewnuts
1/2cup Rolled Oats
2cups Thick yogurt
1tbsp Lion's dates syrup

Soak the almonds,chironji seeds and cashew nuts for few minutes in hot water, you can either remove the skins of almonds and chironji seeds or else you use them without their skins too..Blend everything together and serve chilled or with ice cubes..

Jujubes Candies

We all would have tasted atleast once this wonderful chewy jujubes candies in our life, i reproduced the same tasty candies at home, they were quite easy to prepare at home and definitely nothing will beat the homemade food stuffs na..You can add lemon juice,orange juice or strawberry puree to give different flavours to this fruity gelatin based treats..Needless to say this candies are quite addictive, you wont stop munching them if you prepare them at home..I used gelatin sheets for making this candies with orange juice and orange food colour..5 gelatin sheets are equal to one pouch of gelatin powder, coz gelatin sheets are quite easy to use and give a accurate measurement, thats the reason i used them, you can use very well gelatin powder as well..Am sure that kids at home will definitely enjoy this irresistible candies..

25nos Gelatin sheets (cut as thin strips)
1cup Sugar
1/4cup Water
1/2cup Orange juice (fresh & thick)
Orange food colour (as per need)
Sugar for coating
Butter to grease the mould

Take the water,sugar,gelatin papers together in a heavy bottomed pan,heat them and stir continously until the mixture turns as transparent syrup and put off the stove, add the orange juice and orange food colour to the syrup,stir well...Meanwhile grease any sort of mould with butter,pour this gelatin-sugar syrup to the greased mould and let them cool atleast for 5-6hours..

Remove the cooled candies from the mould and roll them in sugar and keep them aside again for an hour..Arrange them in an air tightened box and enjoy..

Milagai Podi Mini Idli

Mini idlis are almost quite common in our home, i couldnt stop preparing them coz my teddies enjoying them thoroughly, they love to eat them as anything, their recent favourite is this idli milagai podi mini idli, a leftover delicacy..If you have any leftover idlis, just spice them with mustard seeds and urad dal,toast the leftover mini idlis with already prepared idli milagai podi, the final result will be this delicious,irresistible spiced mini idlis...They doesnt even need any side dish and this spiced mini idlis gets vanished very much quickly and easily, a quick breakfast or dinner to enjoy without any guilt...

20nos Mini idlis
2tbsp Idly milagai podi
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Oil

Heat oil in a pan,let splutters the mustard seeds,urad dal,add the curry leaves and mini idlis,toss gently for few seconds, add the idly milagai podi, toss again gently for few minutes and serve hot..

Barley Paal Kozhukattai & Mochai (Field Beans) Sundal

Hope most of us would have already finished their pooja and would have enjoyed a fabulous chathurthi feast, i have just finished my pooja with barley paal kozhukattai and field beans sundal to Lord Ganesh..For today's pooja, i made some delicious paal kozhukattai using barley flour and rice flour together and mochai masala sundal specially for Lord Ganesh along with tomato sambar and whole green gram vadas..This paal kozhukattais goes for a quick preparation and gets ready very much quickly, all you need is just by making a stiff dough with barley flour and rice flour and cooked in jaggery-coconut milk with cardamom powder, for my surprise this healthy barley paal kozhukattai turned our super delicious and quite addictive, serve it warm you will definitely ask for more..Coming to mochai sundal, i prepared with dry mochai which i soaked overnite and spiced up with a grounded coarse paste of coconut,fennel seeds and cumin seeds along with chopped onions,crushed garlic and chopped green chillies, this sundal tastes simply delicious and suits super prefect to enjoy without any guilt even for a healthy snacks.

1/2cup Barley flour
1/2cup Rice flour
Salt (a pinch)
1tbsp Oil
3cups Coconut milk
1cup Jaggery syrup
1tsp Cardamom powder

Heat half a cup of water with salt and oil, take the barley flour and rice flour in a large bowl,add gradually this hot water and knead the flour as a stiff dough..make small balls from this dough and keep aside..

Meanwhile bring to boil the coconut milk and jaggery syrup together, add now the rolled balls to the boiling coconut milk-jaggery syrup, put the flame in simmer and cook for 10minutes once the cooked balls starts floating,put off the flame and add the cardamom powder, give a stir..

Serve warm..

2cups Mochai/Field beans (soaked overnite & cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
3nos Garlic cloves (crushed)
1/4tsp Asafoetida powder
Few curry leaves
1tsp Mustard seeds+urad dal
2nos Dry red chillies

To Grind:
1/4cup Grated coconut
1tsp Fennel seeds
1/2tsp Cumin seeds

Grind all the ingredients given under the list 'to grind' as coarse paste and keep aside...Heat enough oil, let splutters the mustard seeds,urad dal,asafoetida powder, curry leaves and dry red chillies, add the chopped onions,chopped green chillies,grated ginger,crushed garlic cloves,sauté until the onions turns transculent,add the cooked mochais, cook in simmer for few minutes, finally add the grounded coarse paste..

Saué everything in simmer for few minutes and put off the stove..Enjoy warm..