February 23, 2017

Dates Chocolate Truffle




Everyone would love Dates Chocolate Truffle as it looks like a ball of chocolate.quick to make; the Dates make it very healthy also.





Recipe Cuisine : International | Recipe Category: Dessert
Preparation Time: 10 mins  |  Yields: 10 Truffles

Ingredients:
Finely Chopped Dates
1 cup
Coco Powder
2 tbsp
Honey
2 tbsp
Water (if required)
2 tsp
For Dusting:

Coco Powder
3 tbsp or required

Procedure:
1. Grind the dates into coarse paste using the dry mixie jar (in pulse mode).
2. Then add coco powder, honey and water.
3. Grind them into a little bit coarse paste.
4. Transfer this mixture into a bowl. Mix them well with your hands or spatula.
5. Make gooseberry size balls from the mixture and keep it aside.
6. Sprinkle the dusting coco powder on the plate.
7. Roll the balls over the coco powder and keep it in the refrigerator for 2-3 hour.  Now truffle is ready to serve.

Note:
1. Since we are adding coco powder it will be slightly bitter.
2.  You can store at room temperature for more than a week.
3. Don’t grind for too long because the paste would stick with the jars walls and the mixie would stop.


February 22, 2017

Raw Papaya Paratha | Easy Paratha Recipes

In my hometown, there is abundant papaya. But my family does not like to have more of it. I made this papaya paratha and didn’t tell about its ingredients. Everyone liked and devoured it.

Click here to view more paratha recipes like carrot, cabbage, babycorn, mango, peas etc.,







Recipe Cuisine : South Indian | Recipe Category: Paratha
Preparation Time: 5 mins  | Cooking Time: 20 mins | Yields: 5 nos.

Ingredients:
For Dough:

Wheat Flour
1 cup
Salt
As required
Oil
2 tsp
Water
As required
Oil
For making paratha
For Stuffing:

Grated raw papaya
1 cup
Finely Chopped Onion
¼ cup
Red Chilli Powder
1 tsp
Coriander Powder
2 tsp
Turmeric Powder
¼ tsp
Garam Masala Powder
½ tsp
Salt
Required
To Temper the Stuffing:

Oil
1 tsp
Cumin Seeds
1 tsp
To Garnish:

Finely Chopped Coriander Leaves
(optional)
1 tbsp

Procedure:
How to make grated papaya?       
a. Cut the papaya into two halves horizontally.
b. Peel the skin of the papaya using the peeler.
c. Then cut it into small pieces.
d. Grate them using the grater and keep it aside.

Making dough:
1. In a bowl, add wheat flour, salt and oil. Mix them well.
2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.
Making Stuffing:
3. Heat the oil in a pan, add cumin seeds and wait for splutter.
4. Then add the chopped onion and sauté till they become translucent.
5. Now add the finely chopped tomatoes and sauté till they become mushy.
6. Add grated raw papaya (from d) and sauté till the raw smell of the papaya goes off.
7. Then add red chilli powder, coriander powder, turmeric powder and salt. Sprinkle little water; Sauté till the papaya becomes tender.
8. Add finely add garam masala powder and chopped coriander leaves (if used). Mix them well and cook for 2 mins. Allow it to cool down completely.
Making Parathas:
9. Now divide the dough (from 2) into a lemon size balls.
10. Now dust the dough ball and roll it into a small circle. Keep 2 tbsp or required amount of stuffing in its center. Then bring the edges to the center.
11. Again dust the stuffed balls and roll it carefully.
 12. Heat the tawa and transfer the papaya paratha, sprinkle the oil and cook both sides till the black spots starts.
       Really healthy and tasty raw papaya paratha ready to serve. Serve it with raitha.

Note:
1.  Sprinkle required water till the papaya becomes tender.


February 21, 2017

Eggless Zebra Cake (with Whole Wheat Flour)

Zebra Cake is a mixture of both vanilla sponge cake and chocolate cake. The Zebra’s skin like pattern make it very attractive and tempting for both kids and adults alike. Since the pattern itself pleasing, you don’t need additional cream to decorate.




Quick Video:


Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 15 mins  | Baking Time: 35 mins | Yields: 9 inch cake

Ingredients:
Dry Ingredients:

Whole Wheat Flour
1 1/4 cup
Corn Flour
¼ cup
Powdered Sugar
1 ½ cup
Baking Powder
1 ½ tsp
Baking Soda
½ tsp
Coco Powder
2 tbsp
Salt
¼ tsp
Wet Ingredients:

Milk
1 cup
Oil
½ cup
Vinegar
1 tbsp
Vanilla Essence
2 tsp
Luke Warm Water
2 tbsp



Tools Needed:
Small Bowl
2
Large Bowl
2
Balloon Whisk
1
Spoon
2
Ladle ( 2-3 tbsp measure)
1
9 inch cake pan
1
Flour Sieve
1


Procedure:
1. Add vinegar with milk and keep it aside. Do not mix them. Leave it for 5 mins.
2. Add coco powder with luke warm water; mix them well and make a smooth paste without lumps. Keep it aside.
3. Sieve wheat flour, corn flour, baking powder and baking soda together for 3 times. Keep it aside.
4. After 5 mins, the milk becomes curdle. Now mix them well with balloon whisk.
5.  Add this curd mixture in a wide bowl. Then add the powdered sugar and salt; mix them well with whisk for 1 min.
6. Now add sieved flour (from 3) 3 tbsp at a time and mix them immediately without lumps. Do this step till all the wheat flour is mixed.
7.  Then add vanilla essence and oil. Mix them gently till the oil mixes with the batter completely.
8. Now divide this batter into two equal parts.
9. Add the coco paste (from 2) with one part of the batter. Mix them well till the coco paste completely mix with the batter.
10. Meanwhile, grease the 9 inch cake pan with oil and dust with flour.
11. First pour 2 tbsp of white (plain) batter at the center of the greased cake pan.
12. Then pour 2 tbsp of coco mixed batter (from 9) on the center of the plain batter. Do not shake the pan, the batter will spread by itself.
13.  Again pour 2 tbsp of plain batter on the center of the coco batter. Do the steps 11-13 till the end of the batter.
14. Preheat the oven for 200 degree Celsius.
15. Bake the cake at 180 degree Celsius for 35- 45 mins or the inserted tooth pick comes out clean.
16. Allow it to cool down completely and take it out from the pan. Again cool it over the wire rack.
17. Then cut them into small pieces and enjoy with hot Masala Tea.

Note:
1.  You can get powdered sugar by grinding 1 ¼ cup of granulated sugar using dry mixie jar.
2. You can use 1 cup of curd instead of milk and vinegar.
3. You can pour even ¼ cup of batter at a time. But with this measurement you will get more number of lines.


Click here for more cake recipes.



February 18, 2017

Basil Lemonade / Sweet Basil / Thiruneetru Pachilai Lemonade | Summer Recipes



     Sweet Basil (Thiruneetru Pachilai / திருநீற்று பச்சிலை in Tamil) is used as ingredient in recipes like bread dips (chutney). We can use it as an ingredient in Lemonade which we will be having frequently during summer.

Click here to view 15 + Juice Recipes.




Recipe Cuisine : International | Recipe Category: Summer Recipes
Preparation Time: 10 mins  | | Yields: 1 ½ cup

Ingredients:
Lemon
1
Sweet Basil Leaves / Thiruneetru Pachilai
5
Honey
2 tsbp
Cardamom
1
Ice Cubes
5
Water
1 cup

Procedure:
1. Extract the juice from the lemon without seeds and keep it aside.
2. Crush the cardamom pod and keep it aside.
3. Wash and cut the sweet basil leaves into small pieces.
4. In a jar add lemon juice (from 1), cardamom (from 2), basil leaves (from 3), Ice cubes and honey. Shake them well for 1 min.
5. Then add enough water and mix them well. Serve it chill.
         
                          Healthy and aromatic basil lemonade is ready to sip.
Note:
1. Adjust the water level according to your lemon juice taste.


Beetroot Keerai Masiyal / Mashed Beetroot Leaves


     We normally do not use beetroot leaves. We can make masiyal or poriyal (stir fry) with beetroot leaves. It is very healthy but also very tasty as well.



Click here to view 15 + Greens / Keerai Recipes.



Recipe Cuisine : South India | Recipe Category: Greens
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:
Beetroot Leaves
1 bunch
Salt
To taste
To Temper:

Oil
1 tsp
Cumin Seeds
1 tsp
Coriander Seeds
1 tsp
Curry Leaves
½ spring
Garlic Pods
2
Roughly Chopped Sambar Onion
¼ cup
Green Chilli
1

Procedure:
1. Wash and chop the beetroot leaves into small pieces.
2. Boil ½ cup of water and then add chopped beetroot leaves. Cook till the leaves become tender. Allow it to cool down completely and strain the water from the leaves. Keep it aside.
3. Heat the oil in a pan, add cumin seeds and wait for splutter.
4. Then add coriander seeds and curry leaves. Sauté till the curry leaves become crisp.
5. Now add the chopped green chilli, chopped garlic pods and chopped onion. Sauté till the onion becomes translucent. Allow it cool down and mix with cooked beetroot leaves (from 2).
6. Grind this mixture into a fine paste using the mixie jar with little water and required salt.
      Really tasty and mouthwatering masiyal is ready!

Note:
1. Adjust the green chilli level according to your taste.


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