October 8, 2015

Banana French Toast Roll Ups

     Banana French Toast was a earlier recipe which I have posted. This was a big hit in the family as the sweetness of the Banana added a different flavour to the standard french toast. As I had been doing this snack regularly, I wanted to try something and improvize this. I came across French Toast Roll-ups and tried it. 

     The big improvement of the Roll-ups is that it completely changes the visual look of the bread and makes it as though it is some-other stuff. Rollups came out well and was also liked by all.

Recipe Cuisine : Indian | Recipe Category: Snacks
Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 5

Bread Slices
1 tbsp
Powdered Sugar
2 +1 tbsp
Jam (any variety)
2 tbsp
¼ tsp
Oil / Butter
For toast

1. Peel the skins of the banana and cut it into thin circular pieces.
2. Remove the crust of the bread slices.
3. Flatten the slices using the rolling pin.
4. Apply jam on the quarter portion of the flattened bread slices.
5. Then arrange the banana slices above the jam applied portion.
6. Now roll the bread slices tightly from the banana pieces portion. Do these 6 steps for all the slices.
7. Now take a wide bowl, add warm milk and 2 tbsp of powdered sugar. Mix them well till the sugar dissolves completely.
8. Then add salt and break the eggs and pour it into the milk mixture. Mix them with whisk till the eggs dissolves completely.
9.  Heat the oil/butter in a tawa.
10. Now dip the bread rolls in the egg mixture and place the rolls on the tawa. Cook the rolls till the rolls become golden in color on all sides.

11. Remove from the tawa and place it on the plate. Finally sieve 1 tbsp of   powdered sugar on the top of the toasted rolls. 
                  Tasty and interesting roll ups ready.

October 6, 2015

Thinai Poondu Murkku / Foxtail Millet Garlic Murukku

     As I have been trying to recreate South Indian snacks with millets instead of other flours. I tried preparing murukku with foxtail millet/ thinai. To add flavor I also combined garlic/poondu in this recipe.  The best thing is we could not find any difference between traditional murukku and this murukku.
     My kid started having it even when it was hot and finished off the entire preparation within two days.

Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 ½ cup

Foxtail Millet Flour / Thinai Maavu
½ cup
Rice Flour
¼ cup
½ tbsp
Garlic Paste
1 tsp
Red Chilli Powder
1 tsp
To taste
For deep fry

Garlic Paste:
1. Remove the skin of the garlic pods and grind them into a fine paste without adding water. Otherwise grate the pods using the fine grater and squeeze out the extract and use. This is the garlic paste.
Murukku :
1. In a bowl, add foxtail millet flour, rice flour, red chilli powder and salt. Mix them well with spoon or whisk.
2. Then add butter and garlic paste. Mix them well with your fingers till it becomes like bread crumbs.
3. Now add water little by little and knead into a soft dough.
4. Grease the murukku mold with oil and fix the murukku press plate or sev maker plate. Fill the ¾ of the  murukku press with the dough.
5. Meanwhile, heat the oil in a heavy bottom pan. Put a pinch of the dough into the oil. It should come up immediately if the oil temperature is correct.
6. If the oil is reached the correct temperature, squeeze the murukku dough over the hot oil. Don’t over load too many pieces in the oil.
7. Fry them in a medium flame and turn over them carefully. Cook till the sizzling sound stops and the murkku turns into golden color.
8. Then remove the murukku from the oil and place it on a tissue paper to remove the excess oil.
9. Repeat the procedure for remaining dough. Make all the murukku and allow it to cool down completely. Then store it in a air tight container.
                           Heathy millet murukku is ready.

I prepared it into small pieces (butter murukku shape) so that it is convenient to kids to have. You can make it in typical murukku shape.

October 5, 2015

Vallarai Keerai Thogaiyal / Brahmi Leaves Chutney

     Vallarai keerai is being recommended by Siddha and Ayurveda experts for increasing memory power in kids. This thogaiyal is an ideal alternative to our standard coconut chutney for atleast once in a week.  It is better to start from early childhood itself and so this recipe is a good start.

Check out my vallarai keerai kootu recipe here.

Vallarai Keerai
½ bunch
1 tbsp
Bengal Gram / Kadalai Paruppu
1 tbsp
Urad Dal (black or white)
1 tbsp
Red Chilli
Turkey berry size (sundaikkai size)
Grated Coconut or equivalent
¼ cup
To taste

1. Remove the stem of the vallari keerai  and wash them well. Drain the water completely and keep it aside.
2. Heat the oil in a pan, add Bengal gram dal and urad dal. Fry till they turn into golden color.
3. Then add the red chillies and fry for a minute.
4. Now add the tamarind and fry for minute.
5. Then add the washed vallarai keerai and fry till the raw smell goes off. Switch off the flame and add coconut and salt.  Allow it to cool down completely.
6. Grind them into a fine paste using the mixie with little water. Transfer it into a serving bowl.
     Tasty and healthy vallarai keerai chutney is ready to serve. This goes well with hot rice, dosai, etc.,

October 4, 2015

Eggless Whole Wheat Banana Muffins

     Traditionally muffins are made with maida. There are many recipes with wheat based muffins also. Adding banana is much most softer and tastier. Adding dry grapes enhances the taste and flavor.

Recipe Cuisine : Indian | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 8 nos. (medium size)

Wheat Flour
1 cup
Ripe Banana Puree
¾ cup
¼ cup
¼ cup
Powdered Sugar
½ cup
Baking Powder
¾ tsp
Baking Soda
¼ tsp
Vannila Essence
1 tsp
Dry Grapes
2 tbsp

1. Chop the dry grapes into fine pieces.
2. Sieve the flour with baking powder and baking soda for 3 times.
3. Mix the chopped dry grapes with sieved flour. Keep it aside.
4. Take bananas (approximately 2 big size bananas) and remove the skins of the bananas. Chop them into small pieces and grind it into a smooth paste without chunks with mixie.
5. Pre heat the oven for 10 mins at 200oC.
6. Mix the milk and powdered sugar till the sugar dissolves completely.
7. Then put the oil and banana puree. Mix them well till they combine together.
8. Now add the flour (from step 3) and mix them gently and make it into smooth and soft batter.
9. Now line the muffin tray with muffin paper cups. Then pour the batter upto  ¾ of the cups.
10. Bake the muffins at 1800C  for 20 mins or until the inserted tooth pick comes out clean. (already preheated oven)
11. Remove the tray from the oven and take the muffins out and allow it to cool down.

    Yummy and tasty muffins are ready and enjoy with tea.
1. You can use any type of ripe banans.
2. Use any nuts of your choice.

Sweet Corn Sundal

     Sweet corn and spicy corn are nowadays available at all Malls and shopping centers. Instead of just sprinkling masala to create spicy corn. Sundal type of corn is a good alternative. You can also eat more corn and will be like by all.

Recipe Cuisine : South Indian | Recipe Category: Snacks / Sundal

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Sweet Corn Kernels
1 cup
Grated Coconut
1-2 tbsp
To Temper:

2 tsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Curry Leaves
½ spring
Green Chilli
To Garnish:

Finely Chopped Coriander Leaves
1 tbsp

Preparation Procedure:
1. Wash and slit the green chilli into two halves.
2. Was the curry leaves and drain the water.
3. Wash the coriander leaves and drain the water completely. Then chop them into fine pieces.
Cooking Procedure:
1. Pressure cook the corn kernels with ¼ cup of water for 1 whistle in high flame.
2. Allow it to cool down and remove the lid of the cooker after the pressure has gone. Then strain the water from the corn kernels using the strainer.
3. Heat the oil in a pan, add mustard seeds and wait for popping. Next add the urad dal, curry leaves and green chillies. Sauté them for a minute.
4. Then add the cooked corn kernels and salt. Mix them well. Fry for 2 mins or until it becomes dry.
5. Then add the grated coconut and fry for few seconds.
6. Add the chopped coriander leaves and just give a stir and switch off the flame. After 2 mins, transfer the sundal into serving bowl.
     Healthy and tasty Corn sundal is ready.
1. Use whole corn instead of corn kernels. But cook the corn for 1 whistle and then remove the kernels from it. Otherwise remove the kernels first and then cook.

October 2, 2015

Papaya Halwa | Halwa Recipes

     Eventhough papaya is a very very healthy fruit, many people hate it and does not like to have it. Papaya halwa is a very good way to make them have papaya. The good thing is the papaya taste comes down and halwa taste nominates.  My kid and family loved it and its a must try dish.

Check out my Papaya-Orange Jam also here.

Check out my other Halwa Recipes:

Recipe Cuisine :  Indian | Recipe Category: Dessert
Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields : 3/4 cup

Papaya Puree
1 ½ cup
¾ cup
¾ cup
Corn Flour
1 tbsp
Cardamom Pods
Cashew Nuts
2 tbsp

Preparation Procedure:
1. Remove the skin and seeds of the papaya. Then cut it into small cubes. Grind them into a very fine paste using the mixie without water.
2. Take 1 tbsp of corn flour in a small bowl and add 3 tbsp of water. Leave it for 1 min and mix them well without lumps.
3. Chop the Cashew nuts into small pieces or use as it is.
4. Powder the cardamom pods and keep it aside.
Cooking Procedure:
1. Heat 1 tbsp of ghee in pan, fry the cashew nuts till they turns into golden color. Take them out from the pan and keep it aside.
2. In the same pan add the papaya puree. Saute till raw smell goes off and till it becomes thick.
3. Now add the boiled milk (after it is cool down) and mix them well. Cook it in a medium flame till the mixture becomes thick.
4. Now add the corn flour mixture (from step 2 in preparation procedure) and mix them immediately for 2 mins.
5. Then add the sugar and cardamom pods. Mix them well, now the mixture becomes dilute.
6. So cook till the mixture becomes thick and till the mixture leaves the sides of the pan. Stir them occasionally.
7. Finally add 1 tbsp of ghee and fried cashew nuts. Mix them well and switch off the flame.
Allow it to cool down and serve. Otherwise serve it hot. Tasty and healthy Papaya halwa is ready.

1. Adjust the sugar level depending upon the sweetness of papaya.
2. Corn flour gives glossy look for the halwa.
3. Use cardamom powder instead of cardamom pods.
4. Grind the papaya into a fine paste is very important. Otherwise the halwa will have lumps.
5. You can store and using it for one week using the refrigerator. You can use this for 3 days at room temperature.


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