August 11, 2017

Aval Chocolate Laddu / Poha Chocolate Laddu | Krishna Jayanthi Recipes


For Krishna Jayanthi, Aval laddu is the special sweet. In Chocolate laddu, we are using butter (Krishna’s favorite) instead of the Ghee in standard aval laddu. We are adding chocolate to make it more attractive for kids. Try this chocolate aval ladoo as a new special sweet and make this Krishna Jayanthi more memorable.


Full Video :



 Recipe Cuisine : Indian| Recipe Category: Sweet
Preparation Time: 15 mins   | Yields: 13 Laddus
Ingredients:
Aval / Poha/ Riceflakes
1 ½ cup
Sugar
¼ cup
Butter
2 tbsp
Warm Coffee Syrup
2 tbsp
Salt (optional)
¼ tsp
Coco Powder
1 tbsp
Vanilla Essence
1 tsp
Desiccated Coconut (Recipe HERE)
¼ cup
                                         
Coffee Syrup: Use 2 tbsp of warm filter coffee or mix 1 tsp of instant coffee powder with 2 tbsp of warm water.

Procedure:
1. Dry roast the aval till the nice aroma comes out from it. Allow it to cool down completely.
2. Add roasted aval, coco powder, sugar and salt in a dry mixie jar.
3. Grind them into a fine powder. Keep it aside.
4. In a wide bowl add warm coffee syrup, vanilla essence and butter. Mix them well with the spoon.
5. Then add the ground  aval powder (from 3) and mix well with spatula or with your fingers.
6. Now you can get a soft and pliable dough.
7. Make gooseberry size balls from the dough.
8. Spread the desiccated coconut on the dry plate.
9. Roll the balls over the desiccated coconut and press them with your fingers.
    Yummy, healthy and kids friendly poha chocolate coconut laddu is ready!
Note:
1. Suppose the dough is sticky, you can add little bit aval powder.
2. The dough is too thick, you can add little bit coffee syrup or warm water.


August 10, 2017

Ragi Paper Roast / Finger Millet Dosai without Rice


Typical Ragi Doasi becomes thick like a wheat flour dosai. So this reduces the taste. In this recipe we make Finger Millet Dosai very thin like paper which makes it very tasty. Now you can have gluten free healthy yet tasty Ragi Dosai.

Click HERE to view 30+ dosa varieties.




Recipe Cuisine: South Indian | Recipe Category: Breakfast
Soaking Time : 6-8 hrs  | Fermenting Time: 6 hrs | Cooking Time: 10 mins

Ingredients:
Finger Millet / Ragi / Kelvaragu
2 cups
Urad Dal
½ cup
Fenugreek Seeds
2 tsp
Salt
As required
Water
As required
Oil
For making dosai

Procedure:
1. Wash the finger millet 2-3 times. Then soak them with enough water for 6-8 hours.
2. Wash and soak the urad dal and fenugreek seeds together for 2 hours.
3. Grind the urad dal into a thick batter using either mixie or grinder. At the time of grinding, add water little by little and grind it into a smooth and thick batter.
4. Then take the urad batter from the grinder completely.
5. Now grind the soaked finger millet into a fine paste using little water.
6. Then combine both urad dal batter  and finger millet batter.
7. Add salt and mix them well with your hand. Keep it aside for fermentation.
8. Now mix the batter thoroughly with ladle.
9. Heat the dosa tawa and pour one ladle full of batter. Spread the batter as thin as possible with the back side of the ladle.
10. Pour one tsp of oil along the sides of the dosai and allow it to cook.
11. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

Note:
1. No need to add rice for this recipe.
2. Grind the urad dal batter as thick as possible, because the finger millet batter is little bit liquid.







August 2, 2017

Banana Bread with Whole Wheat Flour | Healthy Baking




Many times bananas get over ripen. Some times we prepare smoothies with that. This banana bread is a good alternative and you can have the banana bread for even a week time. As the bread is prepared with whole wheat flour, so it is very healthy too.


Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 15 mins  | Baking Time: 40 mins |Source: Simplyrecipes

Ingredients:
1 cup = 240 ml
Whole Wheat Flour
1 cup
Butter
½ cup
Sugar
½ cup
Baking Soda
1 tsp
Salt
½ tsp
Vanilla Essence
1 tsp
Mashed Banana Puree
1 ½ cup (almost from 2 bananas)
Milk
2 tbsp
Egg
1

* All ingredients should be at room temperature.
Procedure:
1. Sieve the whole wheat flour, baking soda and salt together for 2-3 times. Keep it aside.
2. Beat the butter and sugar together till they become fluffy.
3. Add egg and 1 tbsp of flour (from 1). Beat well till they become fluffy.
4. Add mashed banana puree and vanilla essence. Beat them well for 1 min.
 5. Add flour mixture little by little and fold them gently.
6. Great the 9 inch loaf with oil and dusted with flour.
7. Pour this mixture into the dusted loaf pan. Use the spatula to spread the batter evenly into the corners and the edges.
8. Pre heat the oven at 180 degree Celsius for 8 mins.
9. Bake the bread for 40 mins at 170 degree Celsius or till the inserted tooth pick comes out clean.
10. Allow it to cool down completely. Then remove the bread from the loaf and cut it into small pieces. Serve with hot masala chai.

Note:
1. Replace egg with ¼ cup of curd.
2. Use Red banana, yellow banana or nendran banana. I have used red banana.

3. Use APF instead of wheat flour.

Going for a Tea Trails Cafe



      On last Saturday, I went on a completely different trail – TeaTrails with my family. Tea Trails is Tea Lounge, bringing the rich world of Tea to Indian Community. A very different social experience with tea. We went to the newly opened Tea Trails at Anna Nagar Metro Station, just behind Kandaswamy College, Anna Nagar Second Main Road. The interiors and the ambiance is really great, giving a rich fine-dining experience.


                     


Tea and Chai


                  

What is the difference between tea and chai?  This is the first thing one learns at TeaTrails. Tea is always without milk and Chai is with milk. Even sugar is optional only. It is a real surprise for us South Indians who have conflated Tea with Chai. Second interesting fact you will come to know is that all the different types of tea – Red Tea, Green Tea, White Tea etc. come from the same Plant - Camellia sinensis only. The different types of Tea comes with the different types of processing steps such as withering, rolling, oxidizing etc. 





Tea as high culture :  

In Countries like China, Japan, England, Morocco etc. tea tasting is a very ritualized social affair. Tea is taken along with food during breakfast, lunch and dinner. You might have read about how today's modern world was hatched in Coffee shops across Europe, especially the French revolution which was brewed in coffee shops. If the commoners were going with coffee, it seems the royalty, especially the English went all over on tea. The tea habit of the English has had a big impact on India. They had formed large plantations of Tea in India only to counter the Chinese Tea imports to England. 




In TeaTrails, they serve the Tea in a specialized Transparent Glass Filter Jug. The tea is put on the top layer on the Jug with hot water in the main jug. They keep a Sand Clock which indicates how much time the tea has to brew. We have to pour the tea into our cups only after the specified time. 



Teas and Eats: Tea Trails-Pairings

The Uniqueness of Tea Trails is that they provide a great dish which goes well with the tea they serve, a combination their culinary team has come up with after long research. Here are some of the great Tea Trails Pairings we devoured:



a. Silver Needle (White Tea) paired with Bun Muska





b. Kashmiri Kahwa (Green Tea with almonds) with paired Burmese Tea Salad (Salad with Tea leaves added) and Veg Ham Bruschetta



 



c. Lapang Souchong (Chinese Black Tea) paired with Smokey Paneer/Chicken Sandwich


   


d. Adrak Chai with Onion Pakoda





e. Japanese Iced Matcha Shake paired with BBQ chicken or Paneer Pizza













f. Tisane Red Zen paired with fruity dessert like chocolate waffle.






Cold-Tea Drinks:

TeaTrails has some great Special Cool Shakes which are tea based cool drinks. We taste two unique Shakes worth mentioning

e. Litche Bubble Tea contains fruit bubbles which burst in the mouth. Kids would freak out on this drink. A not to miss drink for sure.














f. Better Wife is a mint, Japanese mocha and ice-cream mix. Really enjoyable Cool taste with a cool name too.





Affordability: Since the Tea they serve have four servings which can be shared by two-to-three people, each cup of tea would come to about 40 Rupees on the average which is quite competitive, given the experience factor and rich food varieties.


Tea Trails is not just for Tea. It is an ideal place for a great team-out, office and birthday parties. Since they also have different varieties ranging from Pizzas to VadaPavs, Pastas to burgers etc. you can visit anytime - breakfast, lunch, evening snack or dinner.





Tea Trails is a high recommended, must visit place for foodies.





July 31, 2017

Beetroot Poori | Poori Varieties


I have been experimenting with different colored poori’s earlier. The Beetroot Poori is pink color makes it very attractive and attention grabby. Kids and adults both will have atleast one poori more than usual. Of course, it is healthy too.


Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:
Wheat Flour
1 cup (1 cup = 240 ml)
Chopped Beetroot
1 ½  cup
Salt
As required
Water
As required
Oil
For deep fry

Procedure:
1. Wash and peel the skin of the beetroot using the peeler. Chop them into small chunks.
2. Grind them into a smooth paste with little water using the mixie.
3. Strain the beetroot juice using the strainer. Add little more water if necessary.
4. In a bowl, add wheat flour and salt. Mix them well.
5. Add Beetroot Juice (from 3)  little by little and knead into soft and tight dough.  Keep it aside for 5 mins. If beetroot juice is not enough to make dough, add water.  Otherwise, if you have more beetroot juice, make beetroot honey juice and have it.
6. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.
7. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.
8. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.
9. Take it out from the oil and drain the oil using the tissue paper.
     Tasty and aromatic Beetroot poori / puri is ready to serve.
Note:
1. Don’t add more water, because the poori absorbs more oil.
2. Don’t leave the dough more than 5 mins, otherwise the poori absorbs more oil.

Related Links:
Poori Recipes                                                       Beetroot Recipes
1. WheatPoori                                                     1. Beetroot Pulao
2. FoxtailMillet Poori                                        2. Beetroot Poriyal
3. Finger Millet Poori                                        3. Beetroot Chips
4. Palak Poori                                                      4.Beetroot Juice

5. Pearl Millet Poori                                           5. BeetrootHalwa
6. Tomato Poori                                                  6. Beetroot Appam                 
7. Multi Grain Flour Poori                                7. Beetroot Paniyaram
8. Jowar Poori                                                     8. Beetroot Dosai
                                                                                9. Beetroot Chutney
                                                                               10. Beetroot Paratha


How to make poori:



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