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Monday, October 31, 2011

Cranberry Sauce (Delight of Thanks Giving)

Cranberries are one of the fresh  fruits which I saw it for the first time after coming to US,although the dried fruit is well versed.This fresh fruit is available in the months of October to December .The first thing that comes to the mind about cranberry is the cranberries sauce prepared during Thanks giving  in USand during Christmas time in UK.I was very thrilled to prepare the tasty sauce and kids were thrilled in seeing this fruit (color and appearance) .The dark bright coloured ones are the ripe ones.

There are many healthy benefits of this tiny fruit,has many anti-oxidant and phyto nutrients that prevent heart disease and cancers, proanthocyanadins that porevent bacterial infections mainly UTI in women (anti bacterial) and anti inflammatory properties.So many healthy advantages of a tiny cranberry:-)) coming to the recipe,its very simple and can be stored for days together.

Cranberries 3 cups
sugar 1 cup
water 225ml

Wash the fresh cranberries under running water and keep aside.Take a wide pan or deep vessel ,pour water,sugar and bring to boil.At the boiling point add the cranberries,wait for the skin to pop.Reduce heat,simmer for 10 minutes.That is the time when the cranberries ooze out the jelly like substance and the mixture thickens.Once the mixture thickens,remove from flame and allow it to cool.Refrigerate and sauce thickens during cooling.

*You can add walnuts or pecans.
* You can add a  cup of orange juice or orange rinds,lemon juice or lemon rinds too.

Friday, October 28, 2011

Dates Cake (Eggless, Butterless)~ Best baked healthy cake !!!!

Its long time since I wished to bake this dates cake,but somehow every time this got postponed.Now the regret after baking is that I should have tried it earlier.Friends,this super delicious and soft cake is a super duper hit in the family.The day I baked it was real funny - As soon as my elder son who is fond of chocolate cakes was excited at looking over the cake," Wow,Mom this cake is for me ??" and I told him its for both of you.After having a bite,immediately his reply was please,put the rest in the refrigerator now itself,Mom .I want it tomorrow too." I just laughed over and he strongly believed its chocolate cake.So, friends now you can imagine the flavorful dates cake.The batter when mixed was the usual batter color but once the oven was opened after baking ,I was also thrilled to see the colour.The cake is a eggless version and butter less too.I think if you increase the dates you can get a sugarless  version too(will try that next time).

all purpose flour(maida) / wheat flour 1 cup
dates 18-20 pitted and chopped
milk 3/4 cup
sugar 1/2 cup powdered
oil 1/2 cup
baking soda 1 tsp
almond sliced 1/3 cup
vanilla extract 1/2 tsp (optional)

Pre heat the oven to 350 degrees F and line an oven tray 8 *8 with parchment paper or butter the tray.Sift the flour and add baking soda.Add the chopped dates in the microwave safe bowl with milk and heat on high for 3 minutes until it softens.Cool it down completely.Blend this mix in a blender till it forms a smooth paste and add it to the flour slowly and add in the oil.Make a batter without lumps.Add in the sliced almonds,vanilla extract and stir.Pour into the baking tray and place it in the oven.Garnish the top with sliced almonds.Bake for 35-40 mins or till the toothpick inserted in the centre of the cake comes out clean.Cool on wire rack and cut into pieces.

Servings  1 cake of 8*8

* You may find a slight sticky cake like  chocolate cakes after its done.Its quite natural as dates have the stickiness.
*You can also soak the dates in milk in warm milk for an hour if not microwaving to soften.


Sending this to HCC- Healthy Bakes guest hosted by Priya's Easy n Tasty Recipes

Wednesday, October 26, 2011

Rasagullas & A Happy Diwali To All !!!

"Wishing All  A Happy n Prosperous Diwali  !!!!"

Diwali is a festival of lights and sweets all around in India and the most cherished month of the year.Though we don't celebrate Diwali as such but the lights,crackers, and sweets pulls me to the zeal n enthusiasm since childhood.The boxes of sweets piled up in the refrigerators after Diwali reminds me of those days.Dad's friends,colleagues and neighbours were the popular visitors of the day and we used to wait for the mithai dabbas just to gobble it up.And in the evenings to light up the verandahs with diyas,we used to persuade our dad to buy the diyas and small packet of crackers just to enjoy the day with others!!

Coming back to the recipe,a popular bengali sweet ,Rasogullas for today.This recipe is just bookmarked from Aarthi @ Yummy Tummy .This sounded very simple to prepare and so thought to prepare and share with all.I have followed the same steps and this was my first attempt to make rasagullas,so the shapes have slightly cracked but tasted very good..

milk 1 litre
lemon juice 3 tsp
water 1 cup
sugar 250 gms

  • Boil the milk in a pan and bring to boil .Add the lemon juice and let it curdle.Simmer the heat for another 2-3 minutes and then put off the flame.Drain the contents into a cheese cloth and let it stand for 1 hour till the whey separates from the milk protein.Hang the contents for few hours in the cheese cloth till the water completely separates from it.Knead the mix in a bowl for few minutes till it becomes soft( make sure that you don't over do the kneading such that the fat content starts to separate and your hands become oily, in that case the rasgullas break easily. Also make sure that you don't under do the kneading as well as the rasgullas turn hard). 

  • Make small balls out of it(I made 10 balls with 1 litre milk) and leave aside.
  • Heat water in a pressure cooker ,add sugar and bring to boil.Place all the balls in it,close the lid and let it steam for 6-7 mins on medium flame.Put off flame and wait for 15 minutes before you actually open up the cooker.
  • Serve the yummy Rasgullas!!

I recieved a Thank You Note from Sravs@ Sravs Culinary Concepts in participating in the event CC- What's for Dinner ? Thank you Sravani for the sweet note..

Sending the Rasagullas to the following events-
Khusi @ A Girl's diary hosting My Diwali My Way

Anu @ Anu's Healthy kitchen hosting Diwali event

Gayathri @ Gayathri's Cookspot hosting Only Sweets and Desserts

Krithi@ Krithis kitchen hosting Festival Potluck

Hope you all enjoy the day safely and joyfully!

Monday, October 24, 2011

Banana Oats Bar ~Sugarless(4 ingredient; A healthy guilt free snack)

Bananas are wonder working fruit and I had a very good experience experimenting with it..The earlier challenging trial was the Duet Ice cream(just two ingredients)and this recipe in baking with bananas.Never thought it would be so perfect.Though I have tried  out many recipes with leftover bananas but this was just awesome as it had the natural sweetness and a very very healthy snack :-))

Every one at my place loved it,perfect with  a cup of hot milk in the morning.The dieters can also equally have it as there is no extra calories and fat just the correct measure of a balanced breakfast!!! The recipe is very useful for  working mothers;guilt free too..This can be preapared well in advance and can be served as snack for the school going kids,definitely they gonna ask for more..

Banana 2 ripe
oats 2 cups
dates - 1/4 cup pitted and chopped
almond sliced 1/4 cup (or Walnuts or pecan)
raisins 1/4 cup (optional ,I just added as kids love it)
vanilla extract 1/2 tsp
cinnamon powder 1/2 tsp
salt a pinch

  • Pre heat oven to 350 degrees and line a baking tray with butter .
  • Blend the bananas in a blender untill smooth, this makes about 1- 1 1/4 cup.
  • Place the oats in a bowl and add the pitted dates,raisins,almond slices,vanilla extract,cinnamon powder,salt.
  • Pour the banana mix in the bowl and stir together.
  • Place it in the baking tray and press it down with a offset spatula.
  • Place it in the oven and bake for 30 minutes.
  • After 30 minutes, remove and cool on wire rack.(  You  will  notice the sides are browned and crisp.)
  • Cut it into pieces and serve with hot milk.

Servings ~ 10 pieces

* I just added raisins as kids love it with dry fruits.
* You can replace any dry fruits but dates are mandatory for the sweetness along with bananas.

Sending this to Love your food event hosted by Amy @ Food Corner

Friday, October 21, 2011

Pasted Chicken ~ Roasted Chicken (less oil)

Pasted chicken  is yet another delightful recipe and in other words can be called as roasted chicken because of the colour and taste.The speciality of this chicken is there is no chilly powder or coriander powder as with the normal routine. The pasted chicken as the name suggests is a recipe in which the ingredients are made into a paste and the chicken is added to this and cooked.I prepared it with boneless chicken ,you can use chicken with bones too but preferably small pieces.All relished this recipe a lot esp my son who bis a fan of chicken recipes :-)

Chicken 500g
to grind
onion  1 1/2 medium
tomato 1 1/2 medium
green chilli 4
garlic 4 pods
ginger 1''
turmeric powder 1/4 tsp
pepper powder 1 tsp
fennel seeds 1/2 tsp
garam masala 1/2 tsp
cashews 1/4 cup
oil  1 tbsp


  • Grind all the ingredients listed and make a smooth paste.

the ground paste

  • Heat oil in a wok or kadai and add 2 tsp of oil in it.Add the  ground paste and saute for 3 mins till the raw smell disappears.
  • Add the chicken pieces and turmeric powder,salt.(Donot add water)
  • Cover cooked till 15 mins in medium heat and then dry up the whole contents till the masala coats the chicken pieces.
  • Heat the remaning oil in another pan and add cashew nuts and fry ,then add fennel seeds.
  • Add the pepper powder on medium heat ,and the chopped cilantro.
  • Then add the coated chicken with masala and give a quick toss.
  • The pasted chicken is ready to serve with rice or chapatis.
Servings ~ 4 adults

Sending this to THE KERALA KITCHEN event hosted by Khusi @ A Girl's diary

Thursday, October 20, 2011

Potato -Cauliflower Stir fry / Aloo-Gobi Masala

Potato- cauliflower stir fry is a very simple and tasty recipe.Potato,a perfect veggie combined with any vegetables gives a lovely touch and delightful one..I love this veggie with any combination of veg or non veg,and this recipe with gobi/ cauliflower is a simple recipe.This goes well as a side dish with rice or can be served with hot rotis.

Cauliflower 1/2 of a large one
potato 1 medium sized thin sliced
Onion 1 large sliced
ginger -garlic paste 1 tsp
green chilly 4 sliced long
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
garam masala 1/2 tsp
fennel seeds 1 tsp
oil 4 tsp

Wash and chop all veggies as listed.Heat oil in a pan (preferably non-stick pan) and splutter fennel seeds,add in the onions .Saute till transparent,add curry leaves,green chillies,ginger-garlic paste.Add the spice powders and salt.In the mean time ,cook the sliced potato with salt in a microwave safe bowl on high for 8 minutes.Then add the semi cooked potatoes and cauliflower florets,give a quick toss. Cook covered for 5-6 mins.Open the lid and dry the water content.Serve hot with rice or chapatis.

Servings 3 adults

Tuesday, October 18, 2011

Vegetable Cutlets (Paneer ,potato & amp)

Cutlets the word itself is mouthwatering..How about this on a cold rainy day??? I had prepared these for a small baby shower party on a similar drizzling day last week.Though I had prepared the Baked Chicken Cutlets ,  Baked Broccoli Cutlets but this time I just deep fried them for a change.(once in a while,deep fried are accepted ,right :-) Vegetable cutlets are recipes in which you can easily sneak the veggies to our tricky  kidoos :-))))) All of us love cutlets at home and here you can add veggies as per your convenience and tastes,no hard rules.

Potato 2 (boiled n mashed)
paneer 200g
beans 1/3 cup
carrot 1/3 cup
green peas 1/3 cup
green chillies 4
cilantro 4 sprigs
coriander powder 1 tsp
pepper powder 1/3 tsp
garam masala 1/2 tsp
curry leaves
Oil for deep frying

  • Boil the potatoes in a pressure cooker,peel skin and mash it.Keep aside.\
  • Add the chopped vegetables into the pressure cook and cook for 1 whistle with a little salt and water.
  • Heat oil in pan and saute onion till transparent.Add in the curry leaves and cilantro.
  • Add the ginger garlic paste.Add all the spices.
  • Add in the cooked vegetables after draining the water.
  • Add the crumbled cottage cheese.
  • Cook for 5-6 minutes till water is dried up.
  • Add in the mashed potatoes ,give a quick stir.
  • Cool it down. In the mean time, place the egg whites in a bowl and bread crumbs on a plate.
  • Make medium sized balls and flatten them to cutlet shapes.
  • Dip it in egg white and roll it in the bread crumbs .
  • Heat oil in a wok / kadai.Deep fry the cutlets till golden brown and place on paper towel.
  • Serve hot with tomato ketchup !!

Servings 12 cutlets

*You can also bake them at 350 degrees for 20-25 minutes.

Sending this to Food Palette Series hosted by Torview Toronto

Monday, October 17, 2011

Sausage Taco / Mexican Wraps

The word 'taco' refers to a mexican dish prepared by fried corn tortillas folded in with meat or cheese fillings.The fillings vary with versality and variety like beef,chicken,sea foods,cheese.The top is garnished with salsa ,guacamole,cilantro,onion,tomatoes ,lettuce and shredded cheese.But I just modified the actual recipe by replacing the corn tortillas and used wheat flour ,prepared chapatis.The filling also was modified according to our taste.You can use any type of sausages as per your taste.The tacos were very good, and this can be used as a  filling snack for kids or as a breakfast recipe.

For wrap
wheat flour 1 1/2 cups

for filling
sausage 4 round cut (I used chicken franks)
onion 1 chopped
tomato 1 chopped
cilantro 4 sprigs
ginger garlic paste 3/4 tsp
chilly powder 1/2 tsp
garam masala 1/2 tsp
pepper powder 1/2 tsp
turmeric powder 1/4 tsp
tomato sauce - 1 1/2 tsp
soy sauce - 1 tsp
salt (add less as sausage has salt in it)
 oil 3 tsp

For the filling-
  • Sift the flour and add salt.Knead the dough as for chapati and keep aside.
  • Place a non stick pan and add oil in it.
  • Saute the onions till light brown till 4 minutes.
  • Add the tomato chopped and cook till its mushy.Add the ginger garlic paste, cilantro to it.
  • Add the spices and sauces ,saute on low flame.
  • Add in the sausages,give a quick toss.
  • Cover cooked  for 7-8 minutes on medium flame till its coated with the spices.

 For the wrap-
  • Heat another frying pan or tawa.
  • Prepare small balls and roll each ball into a chapati using a rolling pin.
  • Fry the chapati on the tawa,and repeat for every chapati.
  • Place the taco mix in each chapati and serve hot JLT !!!

Servings ~10 chapatis

* You can add lettuce ,onions to garnish and shredded cheese as well.(My kids donot like the taste of these,so I just avoided them)
* You can also add your spices and sauces as per taste,no hard rules.

Sending this to Food palette Series hosted by Torview Toronto

Much Awaited E-book By Indus Ladies is published!!!

Hi Friends,
"IndusLadies has compiled the much awaited  eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and you can download it @ I had sent the Date Nuts laddu and it has been included in this E- book and am happy to see it.

Friday, October 14, 2011

Banana Cashew Cake (wheat flour & amp)

Bananas are the most prevalent fruits in all seasons and always we tend to face a problem of over ripe bananas hanging on the stand in the kitchen.There are many ways to finish of those bananas,some of which I have tried it out like Steamed banana cakeBanana fritters , Ban-Man Smoothie , Fruit Halwa.Though  banana cake is frequently made,but I always tend to forget a click of it and now is the time that I got this opportunity.Moreover,I added wheat flour as the base,you can use all purpose flour too.Those of the kids reluctant to have bananas will definitely love it!!

Wheat flour 1cup
banana 2 ripe (1 cup when blended)
lemon juice 2tsp
sugar 1 cup
butter 3/4 stick softened (100g)
eggs -2
baking soda - 3/4tsp
vanilla extract 1tsp
cashews - 1/3 cup
salt~ a pinch

  • Sift the flour and add salt.
  • Blend the bananas and add the lemon juice to it.
  • Beat the eggs in a blender,add the butter and add sugar.
  • Add in the vanilla extract and cashews, baking soda and mix well.
  • Pre heat oven to 300 degrees F and pour half of the cake mix batter into it ,add the cashewnuts.
  • Add the remaining batter and top it up with cashews.
  • Place it in the oven and bake for 50- 60minutes or till the tooth pick comes out clean.
  • Cool on wire rack and slice into pieces,serve  as a healthy snack!!!!
Servings ~ 1 cake

Wishing all a Happy weekend  !!!!!

Sending this to Love your Food hosted by Amy's Food Corner

Prawns(Shrimp) Dry Roast / Prawns Ullarthiyathu

 Prawns or Shrimp dry roast is a very delightful and finger licking recipe.The recipe goes well with chapatis or rice.I just tried this out as per my mom's recipe.Its easy to prepare and perfect for an unexpected guests at home.They will remember the taste forever  :-))
Check out my other Prawn recipes --  Prawns Biriyani , Prawns manchurian, Prawns dry masala , Prawns- Mango Curry ,Fried Prawns masala , Prawn wrapped crispy

Prawns - 450gms or 50 count large ones
Onion 3 medium sized, sliced
shallots /pearl onion -5 sliced
green chillies- 3 chopped
ginger garlic paste 2 tsp
chilly powder 1 tsp
coriander powder 1 tsp
garam masala 1tsp
fennel seeds 1/2 tsp (optional,I always love the smell of this)
kudampuli (fish tamarind) or kokum 3 pieces
curry leaves
oil  5 tsp

  • Wash and clean the prawns using lemon juice and salt.(lemon takes away the bad odour, I usually apply this and keep aside for 15minutes).Wash it thoroughly under running water and keep aside.
  • Chop all the veggies as listed.
  • If you are using the fresh prawns,then cook the prawns in salt,turmeric powder,half of chilli powder and drain the water.keep aside.(I omitted this step as i used cooked shrimp packet)
  • Heat oil in  a pan and add the fennel seeds.(if using)
  • Saute  shallots,then add sliced onions till deep brown colour,add the ginger-garlic paste.
  • Add the green chillies, curry leaves and little salt and kodumpuli(fish tamarind)
  • Add all the spices on low flame.Give a quick toss.
  • Add the shrimp to it.
  • Cook covered for 10 minutes with a half cup water.
  • Dry up the masala mix and Serve hot!!

* You can replace the fish tamarind with the other tamarind .

Sending this to The Kerala Kitchen hosted By Khushi @ A Girl's diary

Sending this to What's for Friday Dinner hosted by Srav's Culinary concepts