Quinoa Kolukattai Recipe / Quinoa Kozhakattai / Quinoa Kozukattai / Steamed Quinoa Dumplings / Ganesh Chaturthi Recipes / Vinayaka Chaturthi Recipes

Quinoa Kolukattai

Ingredients

Quinoa - 3/4 cup

Rice rava - 1/4 cup

Channa dal - 1 tbsp.

Grated coconut - 2 tbsp.

Salt to taste

Water - 2 & 1/2 cups

Tempering

Oil - 2 tsp 

Mustard - 1/2 tsp

Urad  dal - 1 tsp

Jeera - 1/2 tsp

Hing - 1/8 tsp

Curry leaves few

Method

wash and soak channa dal for 30 minutes in water. Wash and soak quinoa in water for 10 minutes.

Heat oil in a pan & temper it with above ingredients.

Pour water, add salt , grated coconut & soaked and drained channa dal , give a boil.

Reduce the flame and add the soaked and drained quinoa & rice rava , mix it well cover it with a lid .

Cook till all the water has evaporated and cooked, switch off the stove & leave it to cool completely.

Slightly grease your palm with oil ,take a small portion of the mixture, roll it out into small balls.

Arrange all the balls in a greased container and steam them for 3 minutes.

Serve hot with any chutney you like.

Note: 

a) Soaked yellow moong dal can be added instead of channa dal.
b) If you don't have ready made rice rava, just take raw rice & dry grind to a rava consistency and add or rice flour can be added too. This is added just for a extra binding.

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No - Fry Boondi Ladoo / Steamed Boondi Ladoo / Easy Motichoor Ladoo Without Deep Frying / Oil Free Boondi Ladoo / Healthy Boondi Laddu Recipe - A No-Fry Recipe

 

No Fry Steamed Boondi Ladoo

Yields: 10 small ladoos

Ingredients

Besan - 1 cup

Water to dilute besan - 1/2 to 3/4 cup

Turmeric powder - 1/8 tsp

Salt - a pinch

Sugar - 1/2 cup

Water to dilute sugar - 1/4 cup

Ghee - 4 to 5 tsp

Cloves - 5

Chopped cashew nuts - 10

Raisins - 1 tbsp

Edible camphor - a pinch

Crushed cardamom - 3

Method

Take a bowl add besan , salt , turmeric powder pour water little by little to form a lump free smooth thick batter. Grease a plate pour the besan batter and steam till cooked.

Cool completely and break into bits and pulse it in a blender till they resemble bread crumbs. Do not pulse too much and mash it.

Heat ghee in a pan add the pulse mixture and in low flame fry till raw smell has disappeared. Do not over fry till crisp, moisture must still be there in the mixture.

Fry the cashew nuts , cloves and raisins in ghee and keep it aside.

Dissolve sugar and water boil till you get a one string consistency.

Pour the hot sugar syrup into the pulse ( boondi) mixture add the fried nuts, cloves and edible camphor mix everything till well combined.

Cover the mixture for 5 minutes till the boondi absorbs the sugar syrup.

Slightly mash the mixture and take small portion and roll it out into tight balls.

Enjoy it warm!

Note:

a) Leftover ladoos store it in fridge.

b) If you have a sweet tooth increase the sugar quantity.

c) Roast it in low flame till raw smell didappers otherwise your ladoos will taste raw.

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Dhaniya Panjiri Recipe / Panjiri Recipe / Panjeeri Recipe / Janmashtami Recipes / Gokulashtami Recipes

 

Dhaniya Panjiri

Ingredients

Dhaniya / Coriander seeds - 1/2 cup

Makhana / Fox nut  - 1/2 cup

Powdered sugar , Brown sugar or Jaggery - 1/2 cup

Chopped cashew nuts and almonds - 10 each

Raisins - 2 tbsp

Cardamom - 2

Dry grated coconut / kopra - 2 tbsp

Ghee - 3 tsps

Tulsi leaves to garnish

Method

Dry roast dhaniya it slightly changes colour and nice aroma comes out. Cool and crush along with cardamom to a semi coarse powder.

In ghee roast the makhana till crisp, cool and slightly crush and keep it aside

Heat ghee in a pan and roast the nuts, raisins and dry coconut , keep it aside.

Heat ghee add the crushed dhania and roast for a minute switch off the stove and add the fried makhana , nuts mix well and let it cool.

Add the powdered sugar or jaggery and mix till combined.

Garnish with tulsi leaves and offer it to Lord Krishna.

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Tofu Curd Rice Without Rice / Curd Tofu Recipe / Indian Style Tofu Curd Rice / Healthy Tofu with Curd Recipe / Tofu Thayir Sadam Recipe

 

Tofu Curd Rice

Ingredients

Crumbled Tofu - 1 cup

( steam the tofu for 2 to 3 minutes till raw smell disappears or microwave for 2 minutes)

Soaked chia seeds - 1 tbsp 

Salt to taste

Curd - 1 cup or as needed

Tempering

Oil - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/4 tsp

Jeera / Cumin seeds - 1/8 tsp

Black pepper 6

Chopped cashew nuts - 1 tsp

Chopped ginger - 1/4 tsp

Chopped green chillies -2

Curry leaves few

Hing - a generous pinch

Garnish

Chopped cucumber

Grated Carrot

Chopped coriander leaves

Method

Add chia seeds into a bowl and pour enough water to soak for 30 minutes or more.

Add salt , steamed tofu , cucumber , carrot into the curd and mix.

Heat oil in a pan and temper it with above ingredients.

Pour the tempering into the tofu curd mix , garnish with coriander leaves and serve chill.

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Ragi Smoothi Recipe / High Protein Ragi Milkshake Recipe / Finger Millet Banana Smoothie Recipe / Healthy Smoothie Recipe / High Calcium Smoothie Recipe

 

Ragi Banana Smoothie

Ingredients

Cooked Finger Millet / Ragi flour - 1/2 cup

Ripe banana - 1 large 

Milk - 2 cups

Dates - 1

Almonds - 6

Chopped nuts for garnish

Method

Take a blender add all the above ingredients and blend to a smooth liquid.

Pour it into glasses garnish with chopped nuts and serve cold.

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Food for Ilayaraja sir, Vegetable Clear Soup For Mastero Ilayaraja / Soup for Celebrity! Ilayaraja Sir

I want to express my heartfelt gratitude for giving me the opportunity to prepare vegetable clear soup for Ilayaraja Sir, even with such a last-minute request on the concert day. It was a great blessing and honor for me to be able to serve him in a small way.❤️

Tofu Kalakand Recipe / No Sugar Kalakand Recipe / Sugar free Kalakand / Healthy Kalakand Recipe / Protein Rich Sweet Recipe / Vegan Kalakand Recipe

Tofu Kalakand

Ingredients

Crumbled tofu - 3/4 cup 

( use firm or soft tofu)

Milk powder - 3 tbsp ( heaped)

Water - 1/4 cup

Chopped dates - 2

Ghee - 1 tsp ( heaped)

Cardamom powder - 1/8 tsp

Saffron strands - a generous pinch

Chopped almonds & pistachio - 1 tbsp

Tofu Kalakand

Method

Heat ghee in a pan add the crumbled tofu and sauté till raw smell disappears.

Add the milk powder and give a mix, reduce the flame add water and mix.

Cook till the mixture thickens , add the dates , chopped nuts, saffron and cardamom powder.

Mix till well combined , grease a container with ghee, sprinkle some nuts and spread the tofu mixture on top , pat it evenly & refrigerate for 10 minutes.

Cut into squares & enjoy.

Note:

a) This recipe can be made vegan by adding vegan ghee and non dairy milk powder.

b) For this recipe any kind tofu can be used like firm, medium silken tofu. I used firm tofu today.

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Mango Chia Pudding Recipe / Easy Oat Milk Mango Chia Pudding / Indian Style Mango Chia Pudding with Cardamom / Only 5 ingredients Quick Pudding / No Cooking Recipes

Mango Chia Pudding

Ingredients

Chopped rice mangoes - 1/2 cup

Oat milk or any milk of your choice - 1 cup

Soaked chia seeds - 2 tsp

Cardamom - 1

Seedless dates -1 

Chopped mangoes for garnish as needed

( Adjust all ingredients according to the consistency you want )

Method

Take a blender add all the ingredients except chia seeds and blend to a smooth thick mixture.

Transfer to a bowl and add the soaked chia seeds and mix well.

Pour it into individual bowls garnish with chopped mangoes and serve cold!

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Amritsari Chole Recipe / Amritsari Chole Masala Recipe / Pindi Chole /Authentic Punjabi Style Chole / Chole Masala Recipe

Amritsari Chole Recipe

Ingredients to pressure cook

Channa/Chole /White chickpeas -  1/2 cup heaped
( soak it in water overnight)
Baking soda - 1/8 tsp
Cinnamon a big stick
Black cardamom - 1
Green cardamom - 2
Cloves - 3
Bay leaf -2
Tea bag - 1
( or boil 1/2 cup water add 1 tsp of tea powder, boil was a minute and filter. Add this tea water while cooking channa)
Water as needed

Method

Add the above ingredients in a pressure cooker add water as needed.
Pressure cook till soft and keep it aside.

Amritsari Chole Masala Powder

Roasted and powdered pomegranate seeds/Anardana seeds powder - 1/2 tsp
Garam masala - 1 tsp
Red chilly powder - 1tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp
Roasted and powdered kastoori methi - 1/2 tsp
Jeera powder - 1/2 tsp
Black salt / Kala namak - 1/4 tsp
Chaat masala - 1/4 tsp
Salt to taste

Method

Take all above ingredients in a bowl add little water and dilute it , keep it aside

Other ingredients

Chopped onion - 1 smal
Tomato - 1 small grind
Ginger and garlic paste
( Grind onion,tomato,ginger and garlic to a smooth paste)
Oil - 6 tsp
Ghee - 1tsp

Tempering

Chopped garlic - 1
Slit green chillies -2
Jeera powder /Cumin powder- 1/2 tsp
Red chilly powder - 1/2 tsp
Ghee - 1tsp

Method

Heat oil and ghee in a pan add the onion/tomato/ginger and garlic paste sauté till raw smell has disappeared.
Now pour the diluted masala and mix till everything is well combined and cooked.
Add the cooked chole along with the water and simmer it till thick, Switch off the stove.
Heat 1 tsp ghee and temper it with garlic, green chillies, jeera and chilly powder.
Pour this hot tempering into the chole mix and serve hot with roti,pooti,bhatura.

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Cottage Cheese Bagels / High Protein Bagel Recipe / Cottage Cheese Protein Bagel Recipe / 4 ingredients Bagel Recipe / Wheat Flour Cottage Cheese Bagel Recipe

 

Cottage Cheese Bagel

Ingredients

Cottage cheese - 1 cup ( blend till smooth, do not add water)

All purpose flour - 1 & 1/4  cup or add few spoons more if needed

( Original recipe says 1 cup flour)

Baking powder - 1 tsp

Salt - 1/2 tsp

Bagel seasoning to sprinkle on top

Egg - 1 beaten for egg wash

Method

Take a bowl add the cottage cheese, flour, salt & baking powder, mix it with a spatula.

Transfer to a generously floured work surface , place the dough.

Using your fingers mix the dough, this process will be a bit messy and sticky.

 Add more flour if needed and gently knead to form a soft non sticky dough.

Divide the portion in 4 parts , gently shape it into doughnuts making a hole in the center.

Brush each bagel with egg and sprinkle bagel seasoning on top.

Bake at 375 deg. F for 25 minutes or till light brown on top.

Each oven is different so temperature & baking time may vary.

Remove from oven and enjoy with any spread you like.

Note:

a) Add 1 cup flour and slowly add remaining 1/4 cup  flour till you get a non sticky dough. Flour quantity may vary according to the variety of the cottage cheese.

b) These can be air fried too.

c) Fermentation not needed, you can bake immediately. If you have time you can cover and rest it for 10 minutes before baking.

d) In some recipes they just strain the extra water out from the cottage cheese and add flour and knead the dough. 

Cottage Cheese Wheat Flour Bagel

Cottage Cheese Wheat Flour Bagel

Ingredients

Cottage cheese - 1 cup ( blend till smooth, do not add water)

Wheat Flour flour - 1 cup

Baking powder - 1 tsp

Salt - 1/2 tsp

Bagel seasoning to sprinkle on top

Garlic powder a generous pinch to sprinkle on top

Egg - 1 beaten for egg wash

Method is the same as above bagel recipe. But this was not a sticky dough, the consistency was perfect and was able to shape it with clean hands.

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