August 19, 2016

Eggless Whole Wheat Smiley Face Cookie

     Kids will not eat cookies just because they are good.  Sometimes we have to attract them by making the cookies in shapes like cartoons etc. Smiley is a simple and easy to make shape yet the cartoonish feel makes kids fall in love with them. This Cookie was a big hit in our family and I strongly recommend this to be tried out.




Recipe Cuisine : International | Recipe Category: Cookies
Preparation Time: 10 mins  | Baking Time: 10 mins | Yields: 13-15 Cookies

Ingredients:
For Cookie:

Whole Wheat Flour
1 cup
Butter
½ cup
1/3 cup
Vanilla Essence
1 tsp
For Smiley:

1 cup
Milk
1 tbsp
Yellow Liquid Food Color
¼ tsp
Brown / Black Liquid Fool Color
¼ tsp
Vanilla Essence
½ tsp

 Click here for Homemade Icing Sugar Recipe.

Procedure:
Procedure for Cookie: 
1. Add the butter in a wide bowl. Beat the butter using the electric beater or hand beater or wire whisk till it becomes fluffy.
2. Now add the icing sugar and vanilla essence, mix them well. Then beat it till the mixture becomes fluffy.
3. Now add the wheat flour and mix them well. Knead it into a pliable and soft dough.
4. Roll the dough into ½ inch thickness circle (like chapathi) on the dry rolling surface using the rolling pin. Before rolling, sprinkle the wheat flour over the rolling surface to avoid the flour getting sticky.
5. Now cut the rolled circle using the 2 inch diameter circular shape cutter.
6. Take out the cookies using the flat spatula and keep it on the ungreased baking tray. Leave ½ inch space between the cookies.
7. Preheat the oven for 200 degree Celsius.
8. Bake the cookies for 10 mins at 180 degree Celsius.
9. Allow it to cool down completely and then take them out from the tray. Again cool them on wire rack.
Procedure for Smiley Face:
10. Now take 1 cup of icing sugar in a bowl, add 1 tbsp of milk and vanilla essence. Mix them well with whisk till they become pouring consistency.
11. Now divide this icing mixture (from 10) into ¾ and ¼ parts. Pour them into two separate bowls.
12. Add yellow color to the  3/4th quantity bowl. Mix them well and keep it aside.
13. Add brown color to the  1/4th quantity bowl. Mix them well and keep it aside.
14. Pour these two mixtures into the piping bags or squeeze bottles or thick plastic cover with small hole. Close the bags tightly.
15.  Now using the yellow color icing draw the outer circle for the cookies. Leave it for 5 mins.
16. Then fill the circles with the yellow color icing. If the icing mixture is too thick you can add 1 tsp of water. Leave it for 10 mins.
17. Now you can draw eyes and mouth using the brown color. Leave it for 5 mins.

After 5 mins your smiley cookies are ready to serve.

Click here for more COOKIES Recipes.

:-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)  :-)

August 17, 2016

Carrot Idli - Kids Lunchbox Idea

     The idea for Carrot Idli came when I wanted to provide a vegetable along with Idli for my kid lunch box. It was liked even by elders.



Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 4-5 Idlies

Ingredients:
½ cup
To Temper:

Oil
1 tsp
Mustard Seeds
¼ tsp
Chana Dal
½ tsp
Curry Leaves
Few pieces
Chopped Onion
2 tbsp
Grated Carrot
3 tbsp
Salt
To taste

Procedure:
1. Heat the oil in a pan, add mustard seeds and wait for popping.
2. Add chana dal and curry leaves. Fry them till they become crisp.
3. Then add the chopped onion and fry they become translucent.
4. Add the grated carrot and salt. Sauté till the color of the carrot becomes yellow color.
5.  Allow it to cool down completely. Then add this carrot mixture with idli batter. Mix them well and leave it for 2 mins.
6. Grease the idli plate with oil and pour ladle full of carrot  idli batter (from 5).  Steam cook them for 8-10 mins.
10. After 10 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.
11. Using the spoon, scoop out the idlies from the plate and serve with chutney and sambar.

Note:
1. Adjust the carrot level according to your taste.
2. Addition of onion is optional.


July 29, 2016

Thinai Thean Sakkarai Pongal / Foxtail Millet Honey Sweet Pongal

     Sweet Pongal based on Rice or Millets is a staple dish during festivals in South India. Similarly, Thean Thenai Maavu is also another staple dish during festival days especially in Tamil Nadu. I tried mixing Thean with Pongal and created this recipe which uses Thean and Jaggery. The dish came out well and people were not able to tell the difference at all.



Recipe Cuisine : South Indian | Recipe Category: Sweet
Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 3
  
Ingredients:
Thinai Arisi (Foxtail Millet Rice)
3/4 cup
Split Green Gram (moong dal)
¼ cup
Salt
A Pinch
Jaggery Syrup
(Click here for the jaggery syrup)
¾ cup
Honey
¼ cup
Ghee
2 tbsp
Cashew Nuts
10
Dry Grapes
15

Procedure:
1. Dry roast the moong dal till the nice aroma comes out. Allow it to cool down completely.
2. Dry roast the foxtail millet / thinai rice for 2 mins or get really hot. Allow it to cool down completely.
3. Mix the foxtail millet rice and moong dal together and wash them twice. Then soak it in 2 cups of water for 10 to 15 mins.
4. In a pressure cooker, add the rice, moong dal mixture and salt with 3 1/2 cups of water (add soaked water also).
5.  Pressure cook for 1 whistle in high flame and keep the flame in simmer and cook for 10 more mins.
6. After pressure has gone, add the jaggery syrup and honey. Mix them well.
7. Meanwhile, heat the ghee in a small pan. Add cashew nuts and dry grapes. Sauté till they become golden color.
8. Temper the pongal with fried nuts. Mix them well and transfer it into a serving bowl or hot box.
       Serve it immediately or hot. Really yummy and tasty Thean thinai pongal is ready.
   
Note:
1. You can use the rice and dal soaked water also.
2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.
3. Adjust the jaggery and honey level according to your taste.
4. Adjust the nuts level as per your choice.

Click here for more Pongal Recipes.




July 28, 2016

Brinjal Spicy Kuzhambu / Katharikkai Kara Kuzhambu

     Are you in the mood for having a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice and even Dosa/Idli.



Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 1 cup

Ingredients:
Brinjal
4
Tamarind
Gooseberry size
Red Chilli Powder
2 tsp
Coriander Powder
1 ½ tbsp
Salt
To taste
Tomato
1
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
¼ tsp
Cumin Seeds
½ tsp
Fenugreek Seeds
¼ tsp
Curry Leaves
1 spring
Garlic Pods
4
Small Onion
6
To Grind:

Grated Coconut
2 tbsp
Fennel Seeds / Sombu
1 tsp

Procedure:
1. Wash and soak the tamarind in warm water for 5 mins. Then extract the juice from the tamarind using little water and keep it aside.
2. Wash and cut the Brinjals into 4 or 6 pieces and put them in the water.
3. Heat the oil in a pan, fry the brinjal pieces for few mins. Take them out from the oil and keep it aside.
4. In the same oil, add mustard seeds and wait for popping. Then add cumin seeds and fenugreek seeds.
5. Add curry leaves and fry till they become crisp.
6. Then add the chopped garlic pods and chopped onion. Fry till they become translucent.
7. Add chopped tomato and fry till they become mushy.
8. Add red chilli powder, coriander powder and salt. Mix them well.
9. Then add the tamarind water (from 1) and cook till the raw smell goes off and the gravy becomes thick.
10. Then add the fried brinjal pieces (from 3) and cook for 2 mins.
11. Meanwhile, grind the coconut and fennel seeds into a thick paste using little water.
12. Now add this paste into the gravy and cook for 2-3 mins or till the gravy becomes thick.
Yummy and mouthwatering kuzhambu is ready to serve.
Note:

1. Add sambar powder instead of red chilli powder and coriander powder.

July 23, 2016

My Blog’s 6th Anniversary – A memorable Milestone

     My blog has given me many happy moments and friends. Today is a good day to thank all those friends – readers, fellow bloggers, FB Community and sponsors.


     To mark this occasion I have tried Eggless Black Forest Cake and it came out well. I will post the recipe in my next post.


July 18, 2016

Idli Dhokla / Dhokla Idli / Khatta Dhokla

     Dhokla is a very popular North Indian dish using besan flour. My cousin taught me Dhokla Idli a North Indian – South Indian fusion dish by adding old Idli batter to besan flour. Dhokla Idli looks like Dhokla, taste like Idli. Don’t miss it!!!




Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 7 mins  | Cooking Time: 13 mins | Serves: 4

Ingredients:
Fermented Idli Batter or
Left over Idli Batter
1 cup
Besan Flour / Kadalai Maavu
½ cup
Red Chilli powder
1 tsp
Salt
¼ tsp
Eno Fruit Salt
1 packet
Sugar
2 tsp
To Temper:

Oil
2 tsp
Mustard Seeds
½ tsp
Black Sesame Seeds
1 tsp
Curry Leaves
1 spring
Asafoetida / Hing
¼ tsp
1 cup = 240 ml

Procedure:
1. In a wide pan, add idli batter, besan flour, red chilli powder and salt. Add little water and mix them well without lumps. Keep it aside for 5 mins.
2. Add Eno fruit salt before cooking and mix them well.
3. Grease the plate or pan with oil. Pour the batter in the plate.
4. Then steam cook them for 12-14 mins or until the inserted tooth pick comes out clean.
5. Meanwhile mix the sugar with ¼ cup of warm water and keep it aside.
6. If dhokla cooked, them take the plate from the steamer and allow it to cool down for 3-4 mins.
7. Using the knife, overturn the dhokla. Now pour this sugar water ( from 5) over the dhokla.
8. Heat the oil in a pan, add mustard seeds and wait for popping. Add sesame seeds, curry leaves and hing. Fry for few mins.
9. Now pour this temper over the dhokla and cut the dhokla into diamond shapes. Then serve it with chutney or have it as it is.

Note:
1. Use fermented idli batter only.

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