September 30, 2016

Eggless Butterless Whole Wheat Carrot Muffins

     Everyone, including kids love muffins. In this recipe I am spicing up with carrot and cinnamon powder. Additional attractive is that it is eggless, butterless and whole wheat.



Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 Muffins

Ingredients:
Whole Wheat Flour
1 ¼ cup
Corn Flour
¼ cup
Sugar
1 cup
Curd
1 cup
Oil
½ cup
Grated Carrot
1 cup
Baking Powder
1 tsp
Baking Soda
½ tsp
Salt
¼ tsp
Vanilla Essence
1 tsp
Cinnamon Powder (optional)
½ tsp

Procedure:
1. Preheat the oven for 200 degree Celsius.
2. Sieve the wheat flour, corn flour, baking soda and baking powder 3 times.
3. Powder the sugar using the dry mixie jar.
4. Add curd and salt in a mixing bowl. Mix them well with whisk.
5. Then add vanilla essence and cinnamon powder (if used). Mix them well.
6. Add the oil and mix them well with whisk.
7. Now add the cake flour (from 2) little by little and mix them with whisk.
8. Finally add the grated carrot and mix well.
9. Now line the muffin tray with muffin paper cups. Then pour the batter (from 8) till ¾ of the cups.
10. Bake the muffins at 180 degree Celsius for 20 mins or until the inserted the tooth pick comes out clean.
11. Remove the tray from the oven and allow it to cool down completely. Then take it out from the tray and serve it with tea.
       Healthy and yummy carrot muffins are ready!!!
Note:
1. Use maida instead of wheat flour.

Click here to view more Muffin Recipes.


September 27, 2016

Brinjal Potato Kothsu | Side dish for Idli and Dosai

     Kothsu recipes generally use tomato and brinjal. In this recipe, I am adding potato in addition. You get a nutritious vegetable and a improvement in taste as well.



Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:
Finely Chopped Brinjal
½ cup
Finely Chopped Tomato
1 cup
Finely Chopped Potato with skin
1 cup
Finely Chopped Onion
1 cup
Green Chilli
2
Sambar Powder
1 - 2 tsp
Salt
As required
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
2 tsp
Curry Leaves
1 spring
Asafoedita / Hing
½ tsp
To Garnish:

Chopped coriander Leaves
1 tbsp

Procedure:
1. Wash the brinjal and tomato and cut them into small pieces.
2. Wash the potato thoroughly without soil and cut it into small pieces with skin.
3. Remove the skin of the onion and chop it into small pieces.
4. Wash and cut then green chilli into small round pieces.
5. In a pressure cooker add chopped brinjal, tomato, potato, green chillies, sambar powder, salt and enough water.
6. Pressure cook them for 5 whistles in a medium flame. Then switch off the flame and allow it to cool down completely.
7. After pressure has gone, mash the mixture with hand blender (paruppu mathu) or electric blender.
8. Now heat the oil in pan, add mustard seeds and cumin seeds. Wait for popping.
9. Then add the curry leaves and hing. Sauté till the curry leaves become crisp.
10. Pout this temper into the mixture in a cooker (from 7). Mix them well and cook for 2 mins.
11. Then garnish with coriander leaves and serve it with Idli and Dosai.

   Yummy and mouthwatering side is ready!!!

September 26, 2016

Kollu / Horse Gram Sundal

     Kollu / Horse gram is a nutrition rich gram and called Horse Gram because of that. In Kongu (Coimbatore) region, kollu paruppu masiyal, kollu rasam and kollu thuvaiyal are very famous. These are surprisingly not famous in Chennai region. To get started on kollu, kollu sundal is a good recipe. Try this for this navratri festival season and then slowly introduce into your family’s diet.



Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: ¾ cup

Ingredients:
Horse Gram / Kollu
½ cup
Salt
To taste
To Temper:

Oil
½ tsp
Mustard Seeds
¼ tsp
Cumin Seeds
½ tsp
Curry Leaves
Few pieces
Red Chilli
1
Asafoedita / Hing
¼ tsp
Finely Chopped Onion (optional)
2 tbsp
To Garnish:

Grated Coconut
2 tnsp

Procedure:
1. Wash and soak the horse gram for 6-7 hours or overnight.
2. Pressure cook the horse gram with enough water for 3 whistles in medium flame or until it become tender.
3. After pressure has gone, strain the water completely and keep it aside.
4. Heat the oil in a pan then add mustard seeds and cumin seeds. Wait for popping.
5. Then add the curry leaves and broken red chilli. Fry for few seconds.
6. Now add the hing and fry for few more seconds.
7. Add the chopped onion and sauté till they become translucent. (if used)
8. Add the cooked horse gram and salt. Mix them well and close the lid of the pan. Cook in a low flame for 2 mins.
9. Finally add the grated coconut and mix them gently. Transfer it into a serving bowl and serve it hot.
          Healthy and tasty kollu sundal or horse gram sundal is ready.

Note:
1. Used the horse gram cooked water for making horse gram rasam or soup

Related Posts:
1. Peanut Sundal
2. Channa Sundal 
3. Sweet Corn Sundal
4. Red Butter Beans Sundal
5. Bengal Gram Sundal

September 23, 2016

Kavuni Arisi Payasam / Black Rice / Chak Hao Kheer with Jaggery

     Black Rice / Kavuni Arisi Paysam is very very odd looking blackish pink colored payasam. The dry grapes are almost indistinguishable. The sudden spice of sweetness when you bite the dry grapes without knowing gives kavuni arisi payasam its unique culinary effect.
     
     Black Rice Kheer is very popular in Manipur where it is called "Chak Hao Kheer". Black Kavuni Rice was once served only for royal family in china. It was called "Forbidden Rice” because it was denied to the General public. It was also called Purple Rice or Magic Rice because it changes color after cooked.
      
     Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants. The outermost layer of black rice contains one of the highest levels of antioxidants found in food. Kavuni Arisi payasam is a great way to make people have Kavuni Arisi.

    Kids mostly like the blackish pink color and my kid really relished it.




Recipe Cuisine : Indian | Recipe Category: Sweets
Preparation Time: 5 mins  | Cooking Time: 25 mins | Yields: 2 - 2/12  Cups

Ingredients:
Kavuni Arisi / Black Rice
½ cup
Water
2 1/2cups
Powdered Jaggery or Jaggery Syrup
¾  cup
Boiled cold Milk
2 cup
Ghee
1 tbsp
Cardamom
2
Cashew Nuts (optional)
10
Dry Grapes / Raisins
15
To Garnish:

Finely Chopped Almonds
4

Procedure:
1. Wash and soak the rice with 2 1/2cups of water for 4-6 hrs.
2. Pressure cook the rice with soaked water for one whistle in high flame. Then bring the flame into simmer and cook for 15 mins.
3. After pressure has gone remove the lid of the cooker and smash the rice with back side of the ladle.
4. Then add the Jaggery syrup and mix them well.
5. Then add the milk and powdered cardamom. Mix well and again heat the mixture till they become little bit thick.
6. Meanwhile, heat the ghee in a pan, add cashew nuts and raisins. Fry till the cashew becomes golden color.
7. Mix this fried cashews and raisins with the payasam mixture (from 5).
8. Then switch off the flame and transfer it into serving bowl. Serve it hot or cold as per your choice.
Note:
1. You can use fried coconut pieces instead of cashews.
2. You can use sugar instead of Jaggery.

   Click here to view more Kheer / Payasam Recipes.


Peanut / Ground Nut / Veerk kadalai Sundal

     Normally we boil ground net and eat without further preparation. Try converting it into Sundal; It is really good and a good choice for Navaratri.



Recipe Cuisine : South Indian | Recipe Category: Sundal
Preparation Time: 2 mins  | Cooking Time: 5 mins | Yields: ¾ cup

Ingredients:
Raw Peanuts
½ cup
To Temper:

Sesame Oil or Cooking Oil
1 tsp
Mustard Seeds
¼ tsp
Curry Leaves
4 pieces
½ tsp
Asafoedita / Hing
¼ tsp
Salt
As required
To Garnish:

Grated Coconut
2 tbsp

Procedure:
1. Wash and soak the raw peanuts with enough water for 3-4 hours.
2. Pressure cook the peanuts with soaked water and pinch of salt for 3 whistles in medium flame or till they become tender.
3. After pressure has gone, open the lid of the cooker and then drain the water from the peanut using the strainer.
4. Heat the oil in a pan, add mustard seeds and wait for popping, then add the curry leaves for sauté till they become crisp.
5. Now add the red chilli powder, hing and salt; Sauté them for few seconds.
6. Then add the grounts (from 3) and mix them well. Then close the lid of the pan and cook for 2 mins.
7. Add the grated coconut and mix them gently. Then transfer it into serving bowl.

  Serve it immediately with hot herbal chai.

Related Posts:

September 22, 2016

Beetroot Chips | Chips Recipes

     Beetroot chips are very colorful and attractive yet are a healthy snack. I saw this recipe in a magazine long time back but forgot where. Chips are usually fried fruits or vegetable slices only. This beetroot chips is fried only after adding a thin coat of besan flour and rice flour just like bajji. Since the coating is very thin, we are calling it as chips only. 
     Click here for more Beetroot Recipes.




Recipe Cuisine : Indian | Recipe Category: Snacks
Preparation Time: 7 mins  | Cooking Time: 15 mins | Serves: 4

Ingredients:
Beetroot (medium size)
1 (150 gm)
Besan Flour / Kadalai Maavu
¼ cup
Rice Flour
2 tbsp
White Sesame Seeds
2 tsp
Red Chilli Powder
3 tsp
Asafoedita / Hing
¼ tsp
Salt
1 tsp or As Required
Water
3 tbsp
Oil
For Deep Fry

Procedure:
1. Wash and peel the skin of the beetroot.
2. Cut it into four equal parts vertically.
3. Then slice them into thin slices using the slicer. Keep it aside.
4. In a wide bowl, add besan flour, rice flour, sesame seeds, red chilli powder, hing and salt. Mix them well.
5. Then add the beetroot slices (from 3). Mix them gently without damage the slices.
6. Sprinkle the water and mix them well. Leave if for just 2 mins.
7. Heat the oil in a pan, put the slices into the hot oil and fry till the sizzle sounds stops.
8. Take them out from the oil and drain the oil completely. Then keep it on the tissue paper to remove the excess oil. 
9. Allow them to cool down completely and store it in an air tight container for later use.

       Tasty and crispy chips is ready to serve.

Note:
1. Mine took nearly 3 tbsp water or adjust the water quantity till the flour mixture coat well with the slices.

2. Fry the slices bath by batch. Do not overload the frying pan.

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