May 23, 2016

Health Mix Powder Cookies / Sathu Maavu Cookies without Sugar

     I have earlier posted recipe for preparing sathu maavu (Health MixPowder) and also dished based on sathu maavu. Sathu maavu based cookies is a good way for tempting kids. In this sathu maavu cookies recipe i am using nattu sarkkarai instead of sugar. So these cookies can be taken by elders also.

Click here for more cookies recipes.



Recipe Cuisine : Indian | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 25 cookies

Ingredients:
Health Mix Powder (click here for the recipe)
1 cup
Butter or Fat
½ cup
Powdered Nattu Sarkkarai or Brown Sugar
½ cup
Vanilla Essence
½  tsp
Choco Chips
¼ cup

Procedure:
1. Cream the butter / fat with hand beater or electric beater.
2. Then add the powdered brown sugar or nattu sarkkarai and beat them till they reach the soft peak consistency.
3. Now add health mix powder and vanilla essence, mix them gently and knead it into a soft and pliable dough using your fingers.
4. Leave it for 5 mins, meanwhile preheat the oven at 200 degree Celsius for 10 minutes.
5. Roll the dough into ½ inch thickness circle.
6. Sprinkle the choco chips over the circle and press them gently using the flat spatula.
7. Cut the circle with cookie cutter or bottle cap. Then take the cookies carefully using the flat spatula.
8.  Place the cookies on the ungreased tray and bake it for 10 mins at 170 degree Celsius.
8. Allow it to cool down completely and store it in a airtight container for later use.
     Soft and mouth melting healthy cookies are ready for your kids snacks box.
Note:
1. I have used homemade health mix powder. But you can use store bough also.

2. Creaming the fat well is very very important.

Click here for health mix porridge recipe.

May 19, 2016

Bottle Gourd Sabji / Surraikkai Kothsu for Idli and Dosai

     Kothsu prepared using tomato or brinjal is a popular side dish for idli and dosai. One of my Aunts suggested me using surakkai / bottle gourd instead of brinjal for the kothsu. My family really enjoyed this kothsu and I strongly recommend to try this. This goes well with chapathi too.



Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 4

Ingredients:
Bottle Gourd (medium size)
1
Tomato
4
Big Onion or Sambar Onion
2 or ½ cup
Sambar Powder
1 tbsp
Salt
To taste
To Temper:

Oil
2 tsp
Mustard Seeds
¼ tsp
Curry Leaves
1 spring

Procedure:
1. Remove the skin and seeds of the bottle gourd. Then chop it into thin and small pieces. Keep it aside.
2. Wash and chop the tomatoes into small pieces.
3. Peel the skin of the onion and chop them into small pieces.
4. Heat the oil in a pressure cooker, add mustard seeds and wait for popping.
5. Then add the curry leaves and chopped onion (from 3). Sauté till the onion become translucent.
6. Now add the chopped tomatoes (from 2) and fry till they become mushy.
7. Next add the bottle gourd pieces ( from 1) and fry for few mins.
8. Add sambar powder, salt and 1 cup of water. Mix them well.
9. Pressure cook for 4-5 whistles in a medium flame.
10. After the pressure has gone, remove the lid of the cooker and blend the sabji with hand blender or electric blender.
11. Adjust the water level according to the kothsu consistency.

     Tasty and yummy bottle gourd kothsu / Sabji is ready to serve with Idli or Dosai or Chapathi or Roti.

May 14, 2016

Brazilian Corn Scratch Cookies | Biscoitos de Maizena | Gluten Free 3 Ingredients Cookies

     Brazilian corn scratch cookie is very tempting to eat, but the good news is you can have it as much as you want- because it is non maida and gluten free. It is also soft and melts in your mouth.




Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 15 mins  | Cooking Time: 7 mins | Yields: 20 nos.

Ingredients:
Corn Flour
1 cup
Butter / Dalda
¾ cup
Sugar
½ cup
Vanilla Essence
½ tsp

Procedure:
1. Powder the sugar using the dry mixie and keep it aside.
2. Cream the butter with hand beater or electric beater.
3. Then add the powdered sugar and beat them till they reach the soft peak consistency.
4. Now add the corn flour and vanilla essence. Mix them gently and knead it into a soft and pliable dough using your fingers.
5. Roll the dough into ¼ inch thickness circle. Cut the circle with 2 inch diameter cookies cutter.
6. Take the cookies carefully using the flat spatula.
7. Arrange them on the un greased cookie tray with ½ inch gap between the cookies.
8. Preheat the oven for 200 degree Celsius. Bake the cookies for 7 mins at 180 degree Celsius.

9. Allow it to cool down completely and then store it in an air tight container for later use.

May 13, 2016

Onion Coconut Chutney

Easy and tasty chuntey for Idli and dosai. Click here for more Chutney Recipes.



Ingredients:
Big Onion
3
Red Chilli
1-2
Garlic Pods
6
Tamarind
Trukey Berry Size (sundaikkai alavu)
Oil
2 tsp
Salt
As Required
Grated Coconut
¼ cup
To Temper:

Oil
1 tsp
Mustard Seeds
½ tsp
Curry Leaves
 1 spring
Asafoedita / Hing
¼ tsp

Procedure:
1. Remove the skin of the onion and chop them into small pieces.
2. Heat 2 tsp of oil in a pan, add red chillies and garlic pods. Fry for few seconds.
3. Then add the chopped onion and salt. Fry till they become translucent.
4. Switch off the flame, then add the tamarind and allow them to cool down completely.
5. Add coconut with this mixture and grind this into a smooth paste with little water using the mixie.
6. Transfer this chutney into a serving bowl and keep it aside.
7. Heat 1 tsp of oil in a pan, add mustard seeds and wait for popping.
8. Then add the curry leaves and hing. Fry till the curry leaves become crisp.
9. Pour this temper into the chutney ( from 6) and mix them well.

      Yummy and tasty chutney is ready to serve with Idli and Dosai.

May 4, 2016

Mango Kuzhambu

      Mostly We prepare only sambar using mangoes. Want to try a different kuzhumbu this summer using mangoes which are abundantly available? Try this tangy mango kuzumbhu without miss.




Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 2-3

Ingredients:
Raw Mango (medium size)
1
Turmeric Powder
½ tsp
Salt
To taste
To Fry and Grind:

Oil
1 tsp
Red Chilly
1
Cumin Seeds
1 tsp
Coriander Seeds
1 tbsp
Curry Leaves
½ spring
Garlic Pods
4
Onion
¼  cup
Coconut
2 tbsp
To Temper:

Oil
2 tsp
Mustard Seeds
 ¼ tsp
Curry Leaves
1 spring

Procedure:
1. Cut the mango into 1 ½ inch cubes with skin.
2. Heat 1 tsp of oil in a pan, add red chilli and cumin seeds. Fry till they start to pop.
3. Then add the coriander seeds and fry till the aroma comes out.
4. Add curry leaves and fry for few seconds.
5. Then add the garlic pods and chopped onion. Fry till they become translucent.
6. Allow it to cool down completely and add grated coconut.
7. Grind them into a fine paste with little water.
8. Heat 2 tsp of oil in a pan, add mustard seeds and wait for popping,
9. Then add the curry leaves and fry for few seconds.
10. Now add the raw mango pieces (from 1) and fry for 2 mins.
11. Then add ½ cup of water and cook till they become tender.
12. Now add the ground paste (from 7), turmeric powder and salt. Cook till the gravy becomes thick.
   Mouthwatering mango kuzhambu is ready to have with rice and roti.
Note:
1. Adjust the red chilli level according to the taste. 

April 26, 2016

Broccoli Pepper Fry

      Broccoli is one of the International vegetable which is now widely available through super markets. The challenge is how to create Indian style recipes with Broccoli. Broccoli pepper fry is a idea which can be tried; my kids and family liked it.

    Click here for more stir fry recipes.



Ingredients:
Broccoli (medium size)
1
Salt
To taste
To Temper:

Oil
1 tbsp
Onion
1
Cumin Seeds
1 tsp
To Powder:

Roasted Split Gram / Pottukadalai
1 tbsp
Pepper
1 tsp
Fennel Seeds / Sombu
1 tsp

Procedure:
1. Clean and cut the Broccoli into small pieces. Keep them in a warm water for 5 mins.
2. Then take them out from the warm water and strain the water completely.
3. Grind the roasted split gram, pepper corns and fennel seeds into a fine powder using the dry mixie. Keep it aside.
4. Heat the oil in a pan, add cumin seeds and wait for splutter.
5. Then add the chopped onion and fry till they become translucent.
6. Now add the broccoli pieces (from 2) and fry for few mins. Then sprinkle little water and cook till they become tender.
7. Finally add the powder (from 3) and salt. Mix them gently and switch off the flame.
             
     Super duper Broccoli pepper fry is ready to serve with roti, chapathi, rice, etc.,

Note:
Put the broccoli in warm water is optional.

Kesar Lassi / Saffron Lassi

     Entire India is reeling under heat wave as temperature is crossing 40 degrees centigrade all over the place. Drinks like Lassi is very important to maintain health and increase energy level. Kesar / Saffron Lassi is a lassi variant with great aroma and slightly different taste.

Click here for more Lassi Recipes 



Recipe Cuisine : Indian | Recipe Category: Beverages
Preparation Time: 5 mins  | Yields: 1 ¼ cup

Ingredients:
Thick Curd
1 cup
Sugar
3 tbsp
Lukewarm Milk
¼ cup
Saffron Strings
5-7
Yellow Food Color (Optional)
Few drops

Procedure:
1. Add saffron with lukewarm milk. Leave it for 7-10 mins. Then stir them well.
2. Now add sugar with curd and mix them well with wire whisk till the sugar dissolves completely.
3. Add the saffron mixture (from 1)  with curd mixture (from 2). Mix them well.
4. Add food color and mix well. Then kesar lassi is ready to serve.
          Aromatic and colorful lassi is reday to serve.

Note:

1. You can use chilled curd or refrigerate the lassi for half an hour and then serve. Otherwise serve it at room temperature.

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