November 30, 2015

Jowar / Sorghum / White Cholam Flour - Peanut Cookies

     I have been trying different varieties of biscuits which are tasty and also healthy.  In this recipe, I have tried Jowar millet and Peanut both of which are good for health. Both are also very soft as well. Another good aspect of this cookies is that it is totally gluten free.
     The Biscuits came out well and was liked by my family.
Click here for more Jowar Recipes.
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Recipe Cuisine: Indian | Recipe Category:  Baking
Preparation Time: 10  mins | Cooking time: 12 mins | Yields : 25-30 cookies

Ingredients:
Jowar / Sorghum / White Cholam Flour
1 cup (250 ml)
Roasted Peanut
½ cup
Powdered Sugar
½ cup
Butter / Dalda / Fat
½ cup
Custard Powder (vanilla flavor)
1 tbsp
Salt
A pinch

Procedure:
1. Sieve the Jowar flour and custard powder together for 2 times. Keep it aside.
2. Coarsely powder the (80%) peanut without skin using the dry mixie. Just pulse 3-4 times only.
3. Preheat the oven for 200 degree Celsius for 10 mins.
4. Cream the butter / dalda / fat using the electric beater or with your fingers till it becomes fluffy and soft.
5.  Add the powdered sugar and salt with the creamed fat. Again beat till this mixture becomes soft.
6. Now add the flour mixture (from 1 ) and peanut powder (from 2). Mix them well and knead it into a soft and pliable dough.
7. Then roll the dough into ¼ inch thickness using the rolling pin on the flat surface like table top or rolling board.
8. Then cut the rolled dough into your desired shape using the cookie cutter or bottle cap.
9. Now arrange them on the baking tray and bake it for 12 mins at 180 degree Celsius. No need to grease the baking tray.
10. Allow it to cool down and store it in a air tight continer.
     Enjoy this gluten free and tasty cookies with tea.

Note:
1. I used dalda/vanaspathi, but you can use buter also.
2. Custard powder is optional.
3. No need to add milk or water to make a dough.

November 29, 2015

Cake Recipes


November 27, 2015

Tomato Carrot Soup

      Even though Tomato Soup is one of the easily available in most restaurants, there are chances that they don't add more vegetables and sometime dilute readymade syrups.

     In this recipe, I am adding vegetables in addition to tomatoes like carrot to thicken it. It is easy and quick to prepare and tastier than restaurant soups.





Recipe Cuisine: Indian | Recipe Category: Soup | Recipe Source:  Sharmis Passion
Preparation Time: 10 mins | Cooking Time: 20 mins | Yields: 4 cups (200ml)

Ingredients:
Tomato
3
Onion
1
Carrot
1
Ginger
1/2 inch
Garlic Pods
3-5
Pepper Powder
As required
Bay Leaf
1
Cinnamon
½ inch
Clove
1
Corn Flour
1 tsp
Salt
As required

Procedure:
Preparation Procedure:
1. Wash and chop the tomatoes into small pieces.
2. Remove the skin of the onion and then wash the onion. Then chop the onion into small pieces.
3. Wash and remove the skin of the ginger.
4. Remove the skin of the garlic pods.
5. Wash and remove the top and bottom of the carrot. Then peel the skin of the carrot and cut it into small pieces.
Cooking Procedure:
6. Pressure cook tomato, onion, carrot, ginger, garlic (from 1-5), bay leaf, cinnamon and clove with 1 cup of water for 5 whistles in medium flame.
7. After pressure has gone, remove the lid of the pan and allow it to cool down completely.
8. Strain the water and remove the spices (bay leaf, cinnamon and clove). Then grind them into a fine paste using the strainer water in a mixie.
9. Now add the salt and mix them well. Again bring it into boil.
10. Mix the corn flour with little water without lumps.
11. Now add this corn flour mixture with the boiling soup. Also add enough water (approximately 2 cup) to bring the correct consistency.
12. After reach the boiling point switch off the flame and transfer it into serving bowl.
13. Serve with hot and sprinkle the pepper powder before serve.

   Tasty and healthy Tomato Carrot soup is ready for this Rainy season.

November 17, 2015

Masala Chaai / Masala Tea

     Hot drinks are good for cold and rainy season. Masala tea is very simple and easy to make but the spicy taste makes it very energetic than normal tea.



Ingredients:
Water
1 ¼ cup
Boiled Milk
¾ cup
Tea Powder
2 tsp
Sugar
2 tsp
Ginger / Dry Ginger
½ inch
Coriander Seeds
2 tsp
Pepper Corns
5
Cinnamon
¼ inch
Clove
1
Cardamom
1

Procedure:
1. Grind the coriander seeds, cinnamon, clove, cardamom, pepper corns and ginger into a coarse paste without water using the mixie.
2. Bring the water into boiling point and then add the ground paste (from 1) and allow it to boil for 5 mins. At this time, close the lid of the pan.
3. Then add the tea power and allow it to boil for 2 mins.
4. Now add the boiled milk and bring the mixture into boil and switch off the flame.
5. Strain the tea mixture using the strainer.
6. Add sugar and mix well until sugar dissolves.
    Yummy and tasty Masala Chaai is ready.

Note:
1. Adjust the sugar and tea powder level according to your taste.


November 14, 2015

Milagu Kuzhambu / Pepper Kuzhambu for Cold

     Heavy rains continuing in Chennai and has affected the daily rhythm of daily life. So it is good to had something spicy. I prepared a spicy recipe just for that. It is also good for cold and cough.




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

Ingredients:
Tamarind
Lemon size ball
Salt
To taste
Dry Powders:

Red Chilli Powder
1 tsp
Coriander / Dhaniya Powder
1 tbsp
For Pepper Powder:

Pepper
2 tsp
Ghee
½ tsp
To Temper:

Gingely Oil
2 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Garlic Pods
5
Sambar Onion Or Big Onion
10 or ½

Procedure:
1. Remove the skin of the garlic and cut them into small pieces.
2. Remove the skin of the onion, wash and  then cut them into small pieces.
3. Extract the juice from the lemon size tamarind ball.
4. Roast the pepper with ½ tsp of ghee till nice aroma comes from it. Allow it to cool down and then powder it using the dry mixie jar without water.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Then add the curry leaves and add chopped garlic pods. Fry them for a min.
7. Now add the chopped onion and fry till they turn into translucent.
8. Immediately add the tamarind extract (from 3), red chilli powder, coriander powder and salt.
9. Mix them well and allow it to boil till the raw smell of the tamarind goes off. Now the mixture becomes ½ of the initial quantity.
10. Now add the pepper powder (from 4) and  bring it into boil. Switch off the flame and transfer it to serving bowl.
   Serve with hot rice and ghee.

Note:
1. Adjust the chilli powder according to your taste.

November 13, 2015

Herbal Tea | Home Remedy for Cold

     Rainy Season has started and there is heavy rains in Chennai and South India. Cold is one of the common effects of the rainy season, affecting elderly and the children.
     Herbal Tea is an easy and simple remedy for Cold. We can take at-least two-three times a day and it is very effective for cold.



Recipe Cuisine: South Indian  | Category: Home Remedy
Preparation Time: 2 mins | Cooking Time: 7 mins | Yields: 1 ¼ cup

Ingredients:
Tulsi / Thulasi Leaves
5
Ajwain /Karpoora valli / Oma valli Leaves
2
Water
1 ½ cup
Honey / Palm Sugar (optional)
1 tsp

Procedure:
1. Wash the leaves gently with water for 2 times.
2. Heat the water in a sauce pan and bring it into boil.  Add the leaves after the water starts boiling. Close the lid of the pan and boil for 5 mins.
3. Then switch of the flame and leave it for 2 more mins. You should not open the lid of the pan.
4. After 2 mins, strain the water using the tea strainer.
5. Mix sugar or palm sugar with the tea and serve hot (if you used).

November 10, 2015

November 5, 2015

Rose Mathri | Mathri Recipes

Mathri is a North Indian Snack. There are many varieties of Mathri. Rose Mathri is a simple variety of this. The beautiful shape appeals to kids and adults both very well.
When I was searching for Mathri recipes, I found this from a website here.






video for How to shape rose mathri 



Recipe Cuisine: North Indian | Recipe Category: Snack
Preparation Time: 15  mins | Cooking time: 15 mins | Yields : 10 roses

Ingredients:
Maida
1 cup
Oil
 2tbsp
Ajwain / Caramom / Omam
1 tsp
Salt
To taste
Warm Water
As required
Oil
For deep fry

Procedure:
1.  Mix maida, salt, ajwain and oil in a wide bowl. Mix them well with your fingers.
2. Then add warm water little by little and knead into soft and pliable dough.
3. Cover the dough with wet cloth and keep it aside for 30 mins.
4. Now take a portion of the dough and roll it into as thin as possible on a rolling board or dry table top using rolling pin.
5. Now cut this 2 inch circles using cookie cutter or cap of small jars.
6. Then place 5 circles one by one and overlap each other like in the picture.
7. Then rotate it from the first circle. Then you can get one cylinder.
8. Now cut this cylinder into two halves. Beautiful roses are ready. Do this process for remaining rough.
9. Heat the oil in a deep fry pan, add the roses and deep fry till they become golden color. You should keep the flame at low. Otherwise the roses are cooked outside but does not cooked inside.
  Yummy and beautiful rose mathiri is ready.


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