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Monday, May 20, 2019

Fruit & Nut Chia Salad / Chia Seed Fruit Salad - Healthy Kid's Recipes

This is an easy recipe even a small kid can make this as there is no cooking involved.There is no measurement for this recipe use your imagination and make it more interesting.

images of Fruit & Nut Chia Salad / Chia Seed Fruit Salad - Healthy Kid's Recipes
Fruit And Nut Chia Salad
Ingredients
Chia seeds - 6 tsp
Water as needed to soak chia seeds
Fresh fruits as needed
( Use seasonal fruits or any combination of fruits of your choice)
Whole milk /Almond milk/Light Coconut milk - 1 cup
Agave/Honey/Maple syrup - as needed
Chopped nuts of your choice - 1 tbsp
Cardamom powder or Vanilla essence - few pinch or drops
( I did not add )


Method
Put chia seeds into a bowl pour water and soak it for 20 minutes till they swell.
Take a mason jar or a tall glass add some raspberries then some soaked chia seeds then layer the fruits in any order you like and chia seeds as the last layer.
Pour the milk and top it with chopped nuts and drizzle agave syrup.If you are adding any flavouring ingredient then mix it with milk.
Decorate with some more fruits on top and enjoy cold!


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Sunday, May 19, 2019

Pickled Banana Peppers / Easy Pickled Banana Peppers / Quick and Easy Refrigerator Pickled Banana Peppers

images of pickled peppers
Pickled Banana Peppers
Ingredients
Banana peppers - 10 small size
( plucked from my garden)
White vinegar - 1 cup
Apple cider vinegar - 1/4 cup
Water - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/4 tsp
Chopped garlic 1
Method
Wash and wipe the peppers with a clean towel.
 Remove the stem and cut into thin circles.
Put the chopped garlic and the peppers in a clean dry jar.
Boil the water, both the vinegars,sugar and salt.Remove from heat and let it cool completely.
Now pour this into the pepper jar,make sure the peppers are immersed in the liquid.
Close it with a lid and store it in fridge.
Use it after 1 or 2 days.
Best served as topping on pizza,burger or sandwich

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Friday, May 17, 2019

Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry

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Begun Ful Brinjal
Ingredients for marination
Long thin brinjals - 12
Water little
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/3 tsp
Other Ingredients
Thin sliced onion - 1
Green chillies - 2
Red chillies - 2
Oil - 2 tbsp


Method
Wash wipe and cut the brinjals at the end like thin strips do not cut till the top ( see picture).
Take a plate add all the marinate ingredients,add the cut brinjals and make sure brinjals are well coated on all sides.
Heat oil in a pan fry onion,red chillies and green chillies till light golden brown.Remove it to a plate.In the same oil arrange the brinjals and the marinate,cover it with a lid and cook in low flame.
Slowly flip it make sure you don't break the brinjals.
Once both sides are cooked switch off the stove and add the fried onion mixture.
Gently mix and best served as side dish for rice.


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Tuesday, May 14, 2019

Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku
Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Watermelon Mango Juice / Watermelon Mango Mocktail – Refreshing Summer Drink

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Watermelon Mango Juice

Ingredients
Ripe mango - 1 small
Chopped seedless watermelon - 2 cups
Sugar/Blue Agave sweetener - as needed
Vanilla ice cream - 2 scoops
Mint leaves for decoration
Ice cubes

Method
Peel mango and chop into cubes
Remove skin from watermelon and cut into cubes.
Add mango,sweetener and ice cubes to a mixi jar and blend to a smooth thick juice.
Put watermelon,sweetener and ice cubes in a mixi jar and blend smooth.
Take a tall glass pour the mango juice at the bottom.
Pour the watermelon juice on top of the mango juice.
Top it up with vanilla ice cream,decorate with mint leaves and ready  to serve.


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Monday, May 13, 2019

Avocado Popsicles Recipe / Easy Homemade Avocado Popsicles Recipe - Summer Recipes

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Avocado Popsicles
Ingredients
Ripe avocado - 3 medium size
Sweetened condensed milk - 8 tbsp
( Add more condensed milk if you want it too sweet)
Milk - 1 & 1/2 cups
Vanilla essence - 1 tsp
Chocolate chips little to drizzle on top
Method
Cut the avocado into half remove the seed & scoop out the flesh.
Take a blender add all the above ingredients except the chocolate & make a smooth puree.
Add extra condensed milk if needed at this stage.
Pour this mixture into the Popsicle molds until almost full.
Close it & freeze for at least 3 hours or till solid.
Melt the chocolate in a double boiler or microwave for 30 seconds till chocolate melts.
Drizzle the melted chocolate on the Popsicle or dip them into the chocolate.
Enjoy this easy Popsicle !

Courtesy:My daughter made this Popsicle.She saw it in a website made with a slight change.

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Thursday, May 9, 2019

Bengali Doi Potol Recipe / Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe

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Doi Potol/Dahi Parwal
Tempering ingredientsOil - 12 tsp
Crushed cardamom - 2
Cumin seeds - 1/2 tsp
Bay leaf - 1
Cloves - 3
Cinnamon - a small stick
Red chillies - 2
Hing - 1/8 tsp
Other ingredients
Parwal /Potol - 11
(peel out the skin)
Onion - 1 large
( grind to a fine paste)
Ginger and garlic paste - 1 tsp (heaped)
Slit green chillies - 2
Thick curd beaten - 1 cup
( make sure its not sour)
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp


Method
Wash and peel the parwal,make slits on all sides.Add salt and turmeric powder rub it all sides and leave it for 10 minutes.
Dice the onion and put it in a mixi jar and grind to a fine paste.
Heat 6 tsp oil in a pan and in low flame fry the parwal/potol.fry till all sides are light brown.Remove and keep it aside
In the same pan add remaining oil and add the tempering ingredients.
Add the onion paste and fry till raw smell disappears,add green chillies,ginger and garlic paste saute for 2 to 3 minutes.
Add chilly powder,coriander powder,salt and turmeric powder,saute till oil is separated from the masala.Reduce flame and add the beaten curd mix it well.Mix well make sure they don't curdle.
Add sugar,fried parwal and pour little water,mix well and cook till gravy is thick.
Lastly add ghee and garam masala mix and switch off the stove.
Enjoy with roti or plain rice.


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Tuesday, May 7, 2019

Vendakkai Puli Kulambu / Vendakkai Kulambu / Vendakkai Puli Kulambhu / Vendakkai Puli Kuzhambu / Kulambu Recipes

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Vendakkai Puli Kulambu
Tempering
Sesame oil - 6 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Methi - 1/8 tsp
Channa dal - 1 tsp
Grinding ingredients
Coconut - 6 long pieces
Somph/Fennel seeds - 1tsp
( Add water and grind to a fine smooth paste)
Other ingredients
Chopped okra/vendakkai - 2 cups
Chopped small onions -8
Chopped tomato - 1 small
Chopped garlic - 4
Curry and coriander leaves
Semi thick tamarind juice - 2 cups
Red chilly powder - 1 &1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste


Method
Take tamarind juice in a bowl add red chilly powder,coriander powder,salt and turmeric powder mix and keep it aside.
Grind coconut and fennel seeds to a fine paste.
Switch on Instant pot press saute mode pour oil and add the tempering ingredients,saute till they change colour
Next add the onion,curry leaves and garlic saute till light brown
Add vendakkai and tomato,saute for a minute,pour the tamarind juice and mix.
Close the lid and in manual cook for 2 minutes vent closed.
Open the lid natural pressure release and add the coconut paste and give a nice boil.
Garnish with curry and coriander leaves.
Best served with plain rice.


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Monday, May 6, 2019

Mixed Nut Chikki / Dry Fruits Brittle / Dry Fruit Chikki Recipe / Chikki Recipe

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Mixed Nut Chikki
Ingredients
Mixed nuts chopped into small pieces-1 cup
(I used pistachio,almonds,cashew nut.Slightly warm them in a kadai)
Sugar-3/4 cup
Ghee-3tsp
Method
Grease a rolling pin & a wooden board & keep it ready.
Heat the ghee in a kadai,add the sugar.In a medium heat cook the sugar till it melts & starts to caramelize till light honey colour.
Immediately add the chopped nuts,mix it well & switch off the stove.Quickly pour it on a wooden board & spread it well with a rolling pin( You have to be quick here otherwise it will harden ).
While still warm cut into desired shapes.Leave it to cool completely & break the pieces.

Courtesy:Shanthisthaligai

Peanut Chikki / Kadalai Mittai
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Ingredients
Peanuts - 3/4 cup
Grated fresh coconut - 1/3 cup
Poppy seeds - 1 tsp heaped
Cardamom powder - a generous pinch (optional)
Jaggery - 1 cup
Water - 1/2 cup
Ghee to grease the tray


Method
Grease a plate or tray with ghee.
Dry roast peanuts still skin turn light brown.Cool completely.using your palm massage the peanuts to remove the skin.Keep it aside.
Dry roast poppy seeds till they pop up,keep it aside.
Dry roast coconut till water has evaporated and slightly brown.
Take a pan add the jaggery and water once the jaggery is dissolved filter to remove impurities.


Boil the jaggery till it reaches hard ball consistency to check if the syrup is right pour a drop of syrup into a bowl of water.If you are able to form a hard ball then your syrup is ready(see picture).
Immediately reduce the flame add the poppy seeds,peanuts and coconut mix quickly.
Once it started to leave the sides of the pan pour it into the greased tray and spread it evenly.
While still hot cut using a knife so it will be easy to break when cooled.
Cool completely and enjoy!


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Saturday, May 4, 2019

Mint Rice Recipe / Pudina Rice Recipe - Easy Lunch Box Rice Recipe

images of Mint Rice Recipe /  Pudina Rice Recipe - Easy Lunch Box Rice Recipe
Mint Rice
Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Green chillies -2
Ginger a small piece
Tamarind a small piece
Coconut - 1 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 6 tsp
Mustard,Urad dal,Channa Dal - each 1 tsp
Cashew nuts - 6 broken
Red chillies -2
Sliced onion - a handful
Curry leaves few
Other ingredients
Basmati rice - 1 cup
( cook it with 1 & 3/4 cup water till rice is separate, keep it aside)
Ghee - 1 tsp
Method
Heat oil in a pan and temper it above ingredients.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Reduce flame and add the rice gently mix the rice till everything is well combined.
Lastly add the ghee mix and switch off the stove.
Serve it with raita.

Mint Rice In Instant Pot

images of Mint Rice Recipe /  Pudina Rice Recipe - Easy Lunch Box Rice Recipe
Mint Rice
Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Coriander leaves a handful
Green chillies -2
Ginger and Garlic paste - 1/2 tsp
Salt to taste
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 3 tsp
Ghee - 1 tbsp
Star anise - 1
Cardamom -3
Cloves - 3
Bay leaf - 1
Kadal pasi - a small piece
Cinnamon stick - 1
Marati moggu - 1
Other ingredients
Kalijeera rice - 1 cup ( heaped)
( Soak rice for 10 minutes)
Water - 2 cups
Potato cut into cubes - 1
Sliced onion - 1/2
Peas - 1/2 cup
Salt to taste

Method
Heat oil and ghee in a pan and temper it with the spices.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Add peas and potato saute for a minute,drain out water and add the rice and mix.
Add salt,lemon juice pour water and close it with the lid.
Pressure cook in Instant pot with vent closed for 4 minutes.
Wait for the pressure to release by itself and then open the lid.
Mix and serve with raita.


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