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Wednesday, July 13, 2011

Sweet Berry Dosa And a Break !!

Every day when mom's pack lunch boxes for their kids,each kid has the curiosity to know whats in it and so instant is their question- Mom,what is for lunch today? If you repeat the same kind,they will feel bored and will be reluctant to have these foods too.That's the time our brain starts boosting new ideas to disguise kids with a new recipe;which is easy to prepare and equally healthy too.Sweet berry dosa is one such kind of a recipe where you donot have to think twice before preparing it!
Dosa batter is readily available or else can be replaced with wheat flour too.(prepare the batter to the same consistency as dosa batter).This dosa was a trial n error in my kitchen but I should admit that my kids loved it a lot.Not only kids,hubby too liked it :-)

Blue berry 1/2 cup
dosa batter 2 cups (batter shouldnot be very thin)
sugar / jaggery 3 tsp (as per taste)

  • Blend 3/4th of the blue berries in blender without adding water.Strain the juice and add to the dosa batter.
  • Chop the left over berries finely and add to the batter.
  • Add sugar or jaggery to sweeten as per taste.
  • Place a non stick pan or tawa on medium heat,spread the batter once the pan is hot.
  • Flip the other side and cook.
  • Serve hot  JLT.

Servings 7-8 dosas

Check out my other dosa recipes,here

Friends,Am taking a small break from blogging due to some personal issues, Hopefully will be back with the zeal and enthusiasm in blogging !!Till then wishing you all "Happy Blogging."

Also,sending this to Any One can Cook -Series 25 hosted by Umm Mymmonah (The taste of pearl city)

Monday, July 11, 2011

Pasta Parippu Payasam / Kheer (Multi grain pasta in desi sweet version)

We usually prepare any pasta in a noodle version with sauces, but how about a sweet version?? My younger one is a fan of sweet items and so anything healthy has to be sweet too.. That's how I ended up trying out this yummy payasam. Check this out with any pastas, I think it will be good. Jaggery in coconut sauces and fibre rich pasta n moong dal, Isn't it interesting? We have a similar version in Kerala using ada(rice flour)-ada pradhaman. It almost tastes the same way. My photo clicks have not been satisfactory, as the jaggery I had was the milder version. The jaggery should be dark brown or what we call karipetti(palm jaggery). This is very healthy food for kids, and I think you can try out replacing coconut milk with whole milk. The taste with whole milk may be slightly milder, but otherwise it will be good.

farfalle pasta  1/2 packet
split moong dal 1 cup
jaggery 1 cup (or as per taste)
coconut milk thin 1  1/2 cup
thick coconut milk 1 cup
cardamom powder 1 tsp
dry ginger powder / chukku podi 1/2 tsp
raisins 1/3 cup
cashews 1/3 cup
ghee 6 tsp

  • Cook the pasta as per packet instructions.(I used the farfalle multi grain pasta), Drain water and keep aside.
  • Wash the moong dal and keep aside. Place a pan on medium heat, fry the raisins and cashews, keep aside. Add the parippu /split moong dal and fry for 2 minutes.Add the thin coconut milk and cook the  dal for 10-15 minutes until cooked.
  • In the meantime, dissolve the jaggery in a cup of warm water and strain impurities. Add this jaggery to the boiling dal. Cook covered for 10 minutes.
  • Add the cooked pasta to it and cook again for 10-15 minutes. The payasam starts to thicken, add half of the fried cashews and raisins. Add the cardamom powder, dry ginger powder, adjust sweetness. Lower the flame and add the thick coconut milk, heat it and put off the flame. Garnish with leftover cashews and raisins.
Servings 4 adults

-Do not boil the payasam once the thick coconut milk is added, it may curdle.
-You can pressure-cook the moong dal if you want a much thicker consistency, we like to bite the cooked dal in between;so I have not mashed it.

Saturday, July 09, 2011

Blue Berry Shake (perfect for summers)

Summer  is the weather when you actually drink more than eat.The hot weather affected us too in the trip last week.Children were all drained out.Every where you find the ice cubes piled up,colas and water bottles in plenty.I had some blue berries in the refrigerator and so I came up with the idea of a shake.Blue berries have lot of phyto nutrients,anti oxidant and a rich source of vitamins.The colour itself is so refreshing that you actually fall in love with it.The topping with whipping cream gave an additional taste.This is a very quick recipe and a thirst quencher too.

Blue berries 1/2 cup
milk 1 1/2cup
sugar to taste
whipping cream 4 tsp

  • Blend the blueberries and then add the milk to it.
  • Add sugar as per taste and blend again.
  • Pour into glasses and serve chillied with whipped cream topping.

 Servings 2 glasses

-You can strain the juice and use too.(I haven't done that)

Wishing all a happy weekend too!!

Thursday, July 07, 2011

Dry Beef Roast | Beef Ularthiyathu (Kerala style) | Nadan Beef Roast

Beef ularthiyathu /nadan beef roast is a common recipe in Kerala and a very tasty dish too.It goes well with plain rice,fried rice or tapioca .The recipe is simple and can be modified with any other meat.I don't prepare beef frequently, but whenever its prepared its a feast at home.All love this recipe very much especially when prepared for get togethers.There is no addition of tomato as it becomes too mushy and the fried onions masala makes it a tempting recipe.Try & enjoy !!!

beef  1.74 lb (cube sized)(750 g approx.)
turmeric powder1/2 tsp
pepper powder 1/2 tsp

onion 2 sliced
shallots 1 cup sliced
green chilli 5-6
ginger garlic paste 1 tsp
kashmiri chilly powder 1 tbsp
hot chilly powder 1/2 tsp
coriander powder, 2 tbsp
garam masala 1 tsp (anise -1,fennel seeds-1tsp,cloves-2,cinnamon - 1'' strand, cardamom -3,peppercorn 6)
pepper powder, 1/2 tsp
coconut cuts thin slices 1/3 cup
salt to taste
curry leaves
oil 3 tbsp +2 tbsp

  • Wash the beef thoroughly under running water and keep it in a strainer to drain off the excess water. Pressure-cook the beef with salt and pepper powder or turmeric powder for 3 whistles on medium heat or more till it becomes tender or cooked. Add 1/4 cup water or no water too to cook.(beef leaves out water when cooked)
  • Slightly roast the garam masala ingredients and grind it to fine powder.
  • Heat oil in a non-stick pan and fry the coconut slices and green chillies, keep aside.
  • Add sliced onions and sliced shallots. Sauté onions till golden brown(add a pinch of salt to speed up). Sauté the ginger- garlic paste. Add all the spice powders listed one by one starting with corainder powder then chilly powder followed by garam masala and sauté on low flame, do not burn it. Add half of the ground garam masala powder. Transfer the fried coconut slices, green chillies and curry leaves. Release pressure from pressure cooker and add the beef with stock.(gives more taste with stock). Cover and cook for another 5 minutes till spices gets blended to beef. Cook uncovered till the gravy dries up, you may have to keep adding a tsp of oil as the beef starts to stick to the pan and continue to cook the beef turns dark brown.(takes about 20 minutes) on high flame.
  • Beef starts to leave the sides of the non-stick pan, then it's ready to serve.

Servings 4-5 adults

* You can throw off the stock and use only the beef pieces (to reduce fat), but then it reduces the taste completely.
* You can use store brought meat masala, but the fresh powdered masala gives the authentic flavours.
* ALTERNATE METHOD-You can fry the sliced coconuts, shallots, sliced onions(1.5) first along with spice powders and add to the uncooked beef in pressure cooker and cook in a pressure cooker till its beef is cooked. Then add oil to a wok(2 tbsp), add the half of the sliced onions. Sauté till nicely browned and add pepper powder. Then transfer the cooked beef with masala and dry up as mentioned above.

 Find more Beef recipes,here


Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente

Wednesday, July 06, 2011

Ice Cream Cupcake (Eggless n Kids special)

Atlast am back to blogging,friends!!Sorry that I couldnot view your tasty recipes for a short time..But now that am back will definitely view the missed ones.Our trip was superb and was the longest trip ever after coming to US.All were pretty much excited and luckily all had a great time esp my kids.They enjoyed a lot..

Anyways, Today's recipe is a simple Ice cream cupcake.The recipe was from the box of ice cream cones.They had listed egg in it, but instead I tried it out without eggs and added a pinch of baking soda.The recipe turned out excellent and all enjoyed a lot at home.The main attraction is the frosting, and kids willsurely gobble down the stuff.I also added sunflower seeds at the bottom of each cone to make it a little crunchy too.Everthing together makes a lovely snack and perfect for the weather.

wheat flour / all purpose flour 1 cup (I used wheat flour)
sugar 3/4 cup
butter 1/2 stick
vanilla essence 1 tsp
baking powder 1 tsp
baking soda  1/2 tsp
sunflower seeds 1/2 cup
ice cream cups 8
pink icing 1/2 cup
dessert sprinkles 1/5 cup (I used nonpareils mix)

  • Sift the flour and keep aside.
  • Powder the sugar and mix the butter (at room temperature) and blend thoroughly.
  • Add this to the flour and add vanilla essence,baking powder,baking soda.
  • Pre heat oven to 350 degrees F and place the ice cream cups preferably in a muffin tray so that it doesnot fall down.
  • Put sunflower seeds in each cup at the bottom and then pour the batter upto 2/3 full.
  • Place it in the oven and bake  for 25- 30 minutes.
  • Insert a tooth pick and see if the cake is done.
  • Cool it completely before frosting.
  • Apply frosting once it is cooled and sprinkle the nonpareil mix on top.
  • Place it in the freezer for 4 hours and the Ice cream cup cake is ready to serve.

Servings 8 cupcakes

Also,sending this to Bookmarked event every Tuesday hosted by Aipi and Priya(Yallanpantula) Mitharwal

Friday, July 01, 2011

Ivy Gourd (Tindora) Stir Fry | Kovakka Mezhukuparetti

Week ends are precious for all..The same goes with my family too..We are also planning a long trip today which we had been planning since long ;along with friends and their families and so I'll miss most of your recipes these days,but will definitely come back and view all your posts.So,hope all my US friends have a joyful weekend too.
Today's recipe is a simple Ivy gourd stir fry.Ivy gourd / kovakka popularly known as tindora in the northern parts of India.They are known to grow well in India and Thailand.Ivy gourd has been classified as medicinal herb in traditional Thai and Ayurvedic medicine and the part used mainly in diabetics treatment is the leaves of the climber.

Ivy gourd (google image)
Ivy gourd is rich in protein and fibre.They also contain beta-carotene,a major vitamin A precursor from plant sources.We get these here in the Indian stores.I usually prepare the Ivy gourd thoran or the stir fry version.Both are equally good and simple to prepare.Today am sharing the stir fry version.

ivy gourd/kovakka 1 lb(500gms)
onion 1 small chopped(optional)
green chilli 4-6
curry leaves
turmeric powder 1/2 tsp
chilly powder 1/2 tsp (optional)
oil 4tsp

  • Wash and cut the ivy gourd round slices,discarding the end portions.( apply oil in your palms ,before cutting as this may leave stains at times,oiling helps prevent staining OR Place the ivy gourd in water,dip your fingers in water when you pick up a fresh one each time,prevents staining.)
  • Heat oil in a non stick pan and saute onion till light brown.Add green chillies and saute.
  • Add turmeric powder and salt.
  • Add the sliced ivy gourd,cover and cook for 5-7 minutes.
  • Open the lid and toss the mix,adjust salt .
  • Leave uncovered on medium heat and wait till the slices become a little crispy or light brown.
  • Toss  again the whole mix and wait till majority of it has changed colour.
  • Ivy gourd stir fry is ready to serve.

Servings ~ 4 adults

*You can add the chilly powder  instead of green chillies.
*You can leave out the onion or can use shallots instead. I sometimes do leave out the onions and make without it, tastes good too.

Sending this to Any One Can cook event hosted by Umm Mymoonah