Condensed milk buns

Bakes have taken a side seat since long, as I don't get enough time these days. But I love baking and so whenever there is something new to try, I would definitely make a point to try. This is one such bake recipe that I loved for the soft, fluffy nature. They are so soft, pillowy that you just totally enjoy the bite. The ingredients are easy to combine, and they are ready very soon. Check it out !!

Preparation time ~ 10 minutes

Baking time ~ 20–25 minutes

Serves ~ 8 buns

Author ~ Julie

Ingredients

All-purpose flour (maida) 2 cups 

Instant dry yeast 2 tsp

Unsalted Butter, softened 1/3 cup

Condensed milk 1/4 cup

Granulated Sugar 1.5 tbsp

Egg 1

Salt 1/2 tsp

Milk 1/2 cup

for brushing

Condensed milk 1/4 cup

Unsalted Butter, softened 3 tbsps

 

Watch on YouTube -

Method

• In a bowl, add the milk, condensed milk, egg and granulated sugar, yeast and mix. To this add the all-purpose flour(maida) and salt. Give a mix.
• The dough may be sticky, transfer to a baking mat or clean counter top and knead. Add the softened butter and knead for 8–10 minutes until the gluten sets. Check using the windowpane test. Pinch out a small portion and stretch the dough until thin. The light must pass through this layer but shouldn't tear is an indication that gluten has set in. At this point, transfer the dough to an oiled bowl.Cover and leave to rise for 1–2 hours.
• Once the dough is risen, punch out the air from the dough and make 8 equal sized balls. Shape and place on an oiled tray. Cover and leave for 45 minutes for the second rise.
• In the meantime, mash the butter for brushing Add condensed milk and mix without lumps. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. 
• Brush the prepared buns liberally with the condensed milk mix and reserve the rest for final brush after bake. 
• Place and bake in the oven for 20–25 minutes. Mine was done at 20 minutes. Finally, brush the condensed milk mix. Cool on a wire rack in the tray for 10 minutes and then remove the buns out of the tray.
• Enjoy just like that or drizzle an extra dash of condensed milk and give a try.

NOTES

* You can make a single loaf of bread too in the bread tray if you don't want to shape it like buns.

* This is a mildly sweet soft fluffy buns, you can drizzle extra condensed  milk if you like it sweet.

Ragi Morinja Ada | Roasted Ragi Ada | Healthy Oil Free Snacks

Ragi is a very popular millet in India and is very nutritious, healthy and apt for all age groups. What do you generally cook with ragi flour ? I generally make the steamed ada, roasted adas, kozhukatta , or the instant ragi dosas. This roasted ada uses mashed bananas that prevent the adas from drying out, as ragi in itself is a dry flour and adds the natural sweetness along with jaggery syrup. Check for alternate method, if you don't get fresh banana leaves.  Quite easy to prepare, guilt free snack and enjoy with a cup of black tea !!

Watch the YouTube #shorts for the recipe & making here.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 6-7 adas

Author ~ Julie

Ingredients 

ragi flour 1 cup

cardamom powder 1/4 tsp

roasted cumin powder 1/4 tsp

salt 1/4 tsp

bananas 4-5

grated coconut 1/2 cup

jaggery syrup 1/2 cup

banana leaves as needed

Method

• Sift the flour, add salt, cardamom powder, roasted cumin powder. Mix well. 
• Purée the bananas in a blender jar. Add to the flour, add in grated coconut, pour jaggery syrup and get a dough of spreadable consistency.
• Wet your hands and spread 2 tbsps of dough in a thin layer on a clean banana leaf. Fold the leaf and place in a clay pot.
• Place the clay pot on flame and cook the ada, until the banana leaves get browned and charred. Flip and cook both sides for even cooking.
• Enjoy with black tea !!

NOTES

* You can make the same ada without banana leaves too. In that case, heat an iron griddle. Wet your fingers and spread the dough on the iron tawa like chapathis without burning your hands. Cook both sides and enjoy.

* Alter sweetness as per sweet tooth. Add more than required in dough, then only the sweetness may turn correct when cooked.

                  

Chilli Garlic Tapioca | Tapioca Mushrooms ~ New Tapioca Dish

Korean Chilli Garlic Potatoes is a trending recipe across the internet for quite some time. However, I didn't get a chance to try that out, but I did have some cooked tapioca ready at hand. So the recipe creator in me, thought to use tapioca instead of boiled potatoes. And all were happy with the outcome and, the blogger in me was happy that I could recreate a new dish with tapioca which none had tried till now. A fibre rich new dish was born. Adding sugar is just to balance the flavours, omit or add as per tastes. I didn't have spring onions at hand so used coriander leaves which complimented well. Check it out !!!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ a small bowl

Author ~ Julie 

Ingredients

tapioca 1.5 cups (mashed)

corn flour 1/3 cup

oil (any neutral) 1 tsp

salt 1/4 tsp

for sauce

garlic fine chopped 2tbsp

coriander leaves 

soy sauce 1 tsp

chilli flakes 1 tsp (heaped)

sugar a tsp (optional)

salt 1/4 tsp

oil (any neutral) 3 tbsp

Method

• Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
• Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
• Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
• Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
• Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
• In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!

NOTES

* Use chopped spring onions if you have, instead of coriander leaves.

* Adding sugar is optional, alter the amount as per taste buds. Sugar balances the tastes.

* Alter the amount of cornflour as the amount of cooked tapioca.

Jackfruit-Grapes Jam | Chakkapazham Munthiri Jam

How do you generally preserve fruits that are seasonal, especially fruits like mango, jackfruit ? I usually make preserves like manga thera, chakka thera, mango jam, chakka varetti. All these process do require time and effort, but that fruit can be relished throughout the year eases the efforts. Chakka (Jackfruit) Jam is also one that I had been trying out frequently during jackfruit season, but jackfruit alone gives a dominant flavour of jackfruits, which kids were not liking. They say it tastes like eating chakka varetti instead of jam. Hence, the 'JAM' factor was missing. 

That is when I tried mixing a few fruits and making jackfruit jam.Jackfruit-Grapes Jam is a super combo, it really gives a distinct colour and tastes yum. When you have abundance of jackfruit in your backyard, then you must preserve them for a longer time after the season ends too. So do give it a try and enjoy with breads, parathas or any staples that you can spread it up.

Preparation time ~ 15 minutes

Cooking time ~ 25–30 mins

Serves ~ a bottle (approx. 300 gms)

Author ~ Julie

Ingredients 

ripe jackfruit bulbs, chopped 2.5 cups

black seedless grapes 1.5 cups

granulated sugar 3/4-1 cup

lemon juice 2 tbsps

Watch on YouTube-

Method 

• Remove the ripe jackfruit bulbs, discard seed, clean and then chop the bulbs. Add the chopped jackfruit in a pressure cooker. Add a cup of water and pressure-cook for 2 whistles. Switch off the flame and wait for the pressure to release.
• In the meantime, add the grapes, sugar to a blender jar. Blend the juice and then strain it into a pan. To the blender jar, add the cooked jackfruit and blend without adding any water. Purée it smooth and add to the grapes mixture. Mix well and bring to a boil.
• If there are lumps in the mix, don't worry. They will go smooth once cooked. Keep stirring to avoid burning at the bottom and continue to cook.
• When the mix turns thick, pour a little in a dry plate. Wait for 30 seconds and tilt the plate. If the mix starts moving or flowing down, then it is not ready. Continue to cook for another 5 minutes and then test again.
• When the mix no longer moves when tested, then switch off OR when you can see the bottom of the pan when stirring, and it takes only seconds to come back together. Then it's ready. Add the lemon juice and give a quick stir. Switch off the flame and leave to cool completely.
• Store in glass bottles and refrigerate, as there are no preservatives added other than lemon juice.

NOTES

* The amount of jackfruit is measured after cleaning and removing the seeds.(the chopped jackfruit is measured.

* Wash the grapes by soaking in vinegar and baking soda solution. Rinse thoroughly and then used to remove the excess pesticides.

Cranberry Pistachio Shortbread Cookies

How are your Christmas preps going on? Mine is going hectic, in one way or the other. 

Kids are busy with their model exams one after the other. It's stressful for them, but as I always tell them, this time shall also pass. And as they are busy in their exam schedule, my kitchen is busy as they need energy all the time to keep their brain working ;) So kind of cooking more than usual, but I hardly find time to capture videos, plus the editing becomes a never ending task for me as I hardly get free time.

In any case, today's recipe is for a delectable bake. Christmas season is the best time to make cookies. And these shortbread cookies are perfect buttery, tender and addictive. What else makes this a perfect cookie? I love the fact that these cookies are loaded with natural dry fruits and nuts.Cranberry & pistachio colours compliment each other and this is so calm to see the beautiful specks on the cookies. Do you love these ? They taste superb and none can eat just one. Enjoy these with a cup of warm milk. Double up the ingredient list, and you are ready to make a bigger batch too, if you would like to gift pack for friends and family. 

Preparation time ~ 10 minutes

Baking time ~ 15–20 minutes

Author ~ Julie

Serves ~ 12–15 cookies

Ingredients

all-purpose flour (maida) 1 cup

salt 1/4 tsp

unsalted butter (room temperature) 100 gms

powdered sugar 1/2-2/3 cup

vanilla extract 1/2 tsp

pistachios 1/2 cup

cranberries 1/2 cup

Watch on YouTube -

Method

• Sift or combine the all-purpose flour and salt. Keep aside.
• Chop the pistachios roughly and the cranberries in small pieces, keep aside till use.
• In a bowl, add the room temperature butter. Beat for about 2 minutes. Then add the powdered sugar and give a mix using the spatula to avoid flying.
• Then, beat using the beat for a minute until combined. Pour the vanilla extract and add the chopped cranberries & pistachios. Give a good mix.
• Add the flour mix in batches and combine until incorporated. Transfer the dough to a cling wrap and shape in a rectangular log of size 20 cm *2.5 cm wide. Cover completely with the cling wrap and refrigerate for 2–3 hours to chill.
• Line a tray with parchment paper and remove the log from the fridge. Open the cling wrap and cut the cookies about 1/4'' thickness. I used a serrated knife, but you can use any sharp knife.
• Pre heat oven to 165 degrees C or 325 degrees F for 10 minutes. Arrange the cookies on the prepared tray, leaving space. Then place in the oven and bake for 15–20 minutes. Mine was done in 15 minutes. I gave the top rod bake in the last 2 minutes and so the top of the cookies is also lightly browned. If you don't wish that, then omit giving the top rod.
• Remove from oven and cool in the tray for 10 minutes as the cookie are soft immediately after bake. Transfer the cookies to a wire rack and cool completely. Store in airtight containers. Enjoy with a cup of warm milk.

NOTES

* You can easily double this recipe and make larger batches.In that case, double up all ingredients.

* You can freeze the shaped log for 2–3 months. Thaw in the refrigerator the previous night and then cut the cookies & bake.

Happy holidays !!! 

Chocolate Pudding | Quick Chocolate Dessert

Chocolate pudding is a simple, tasty pudding that you can make in no time. Am always hunting for simple pudding recipes that can be put together with fewer efforts and gets set. The reason for a search for easy pudding is quite simple because after the elaborate meal preparation, the pudding is an extravaganza as everyone prefers something sweet but not a heavy one though. The best part of this pudding can be prepared beforehand and can be refrigerated till use. Enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

milk 2 cups

dark chocolate compound 150 gms

granulated sugar 1/2 cup

agar-agar powder 5-7 g (I used 5 g or 1/2 of the packet)

Watch on YouTube -

Method

• Chop the dark chocolate in small chunks.
• In a bowl, add the milk, sugar and agar-agar powder. Give a quick mix and let the agar-agar absorb well for 15 minutes.
• Add the chopped chocolate, give a quick mix. Place on flame and keep stirring until chocolate is melted.
• Continue to cook for 3–5 minutes until it's thickly coating the spatula and is thickened.Switch off the flame.
• Cool and then pour in trays. Cool completely.Refrigerate until set for 2–3 hours.
• De mould on a plate and then enjoy.

                                

NOTES

* Check the sugar and add as per tastes.

* Don't increase the amount of agar-agar as the pudding becomes hard.

RELATED POSTS

* Mango Bread Pudding

* Kunafa

* Chocolate Mousse

* Pineapple Mousse

* Cherry Tartlets

* Tiramisu(eggless)

* Vanilla Panacotta 

* Pineapple Cobbler

* Banana Pudding with vanilla Wafers

* Citrus Pudding
* Amrakhand (Mango Shrikand)

* Dates Pannacotta 

* Mango Ice Cream

* Butterscotch Pudding

* Salted Caramel Cheesecake Cups

* Mini Cherry pie

* Chocolate Cheesecrackers Pudding

* Trifle Pudding

* Strawberry Pudding

* Mango Biscuit Pudding

* Coffee Pudding

* Steamed Bread Pudding

Morinja Chakka Ada | Ripe Jackfruit Snacks (Oil Free Snacks)

Looking for some guilt free snacks ? Then go ahead and give this filling snacks a try. Jackfruits are in season in Kerala now, how about in other parts of the world? 

This is a healthy quick fix snack that you can prepare on an iron griddle. I used my dosa griddle. Ripe jackfruits work best for this snack, however you can use over ripe plantains too. This is a simple Kerala style snack that you can prepare instantly and enjoy warm.

Watch the #YouTube shorts on morinja chakka ada.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 8 ada

Ingredients

whole wheat flour 1 cup

ripe jackfruit bulbs (without seeds) 1 cup

grated coconut 1/2 cup

jaggery syrup 1/8 cup

cardamom powder (elakka podi) 1/2 tsp

ghee to smear

Method

• Remove the seeds from the jackfruit bulbs.Cut it small and keep aside.
• Heat a pan and add the cut jackfruit bulbs. Cook the jackfruit until it's soft, switch off the flame and leave to cool. I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas. Rest of the cooked jackfruit was frozen, made these adas again after two weeks.
• Add the wheat flour, grated coconut, cardamom powder and give a quick mix. Prepare a loose dough, I haven't added any water as the cooked jackfruit mix was enough to make the dough.
• Heat an iron griddle, I used my dosa tawa (you can use non-stick tawa too but may not get crisp adas). Scoop out a big lemon size dough and place on the hot griddle. Dip the fingers in water and spread the ada evenly to a round shape (don't touch the griddle at any point as it's very hot, spread over the dough).
• Wait for the ada to lightly brown, add ghee on top and flip the ada. Cook evenly until crisp. Remove to a plate.
• Repeat, making all the ada till the dough finishes. Makes 7-8 adas with this measure.
• Enjoy with black coffee / black tea.

NOTES

* I cooked 2 cups of ripe jackfruit bulbs with 1/4 cup jaggery syrup. I removed half of this mix and made adas, rest of the adas was frozen and made these adas again after two weeks.

* I used my dosa tawa, but you can use non-stick tawa too (may not get crisp adas).

* Don't touch the griddle at any point as it's very hot, spread over the dough with wet fingers.

* Depending on the sweetness of the ripe jackfruit bulbs, alter the amount of jaggery. This was very sweet so added only little jaggery syrup.

RELATED POSTS

JACKFRUIT RECIPES
* Chakka Cake
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Chakka Varetti Cups

* Chakka Halwa

* Chakka Appam

* Chakka Pradhaman

* Chakka Pori with Stuffing

* Chakka Ottada

* Chakka Varetti Kozhukatta

Bread Chocolate Rolls (No Cooking)

Bread chocolate rolls, as the name suggests, these are the simplest quick desserts that you can prepare in no time at home with very few ingredients. The only cooking needed is to boil the cream to make the chocolate ganache. I had some chocolate ganache left out after frosting a chocolate cake and so used that. You can use left over whipped cream as filling too instead of the ganache with your desired flavour too.

This dessert gets ready in no time and how simple to surprise your guests. Give this quick dessert no cooking a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ 6 rolls

Ingredients

bread 6 slices

chocolate ganache 1/3 cup

condensed milk 2 tbsp

dessicated coconut 1/2 cup

milk 1/2 cup

sugar 2-3 tbsp

melted chocolate 2 tbsp

preserved cherries 6

Watch on YouTube -

Method

• Make the ganache using whipping cream and chocolate compound. I used dark chocolate compound. I made the ganache for frosting a chocolate cake and used only 1/3 cup for making this dessert. Likewise, I have showed the preparation of ganache for the cake frosting, so if you are making only for the dessert, 50 g dark chocolate compound and 2tbsp of heavy cream should be good enough. Prepare the ganache silky smooth and keep aside.
• Mix the condensed milk with the chocolate ganache and keep aside.
• Mix the sugar in the milk until dissolved, leave aside.
• Trim the edges of the bread and flatten the bread slices using a rolling pin. Drizzle the milk mixture to soak the bread lightly on the corners alone, else the bread slice may be soaked too much with the ganache and milk mixture. Add a tbsp of the condensed milk, ganache mix in the center of the slice. Now roll each of the slice very gently so that the ganache don't seep out, and the bread slice shouldn't break. Fix the open ends by adding more ganache mix.  
• Drizzle the milk mix on the finished rolls. Then, roll them in dessicated coconut, place a cherry and repeat doing the same step for making all chocolate rolls till you finish. Arrange them in a plate and add a little more dessicated coconut to the finished rolls. Though you can start using immediately but refrigerate an hour for best tastes. Drizzle chocolate sauce on top for an added flavour and look.
• Enjoy chilled !!

NOTES

* You can use left over whipped cream instead of chocolate ganache. In that case, you can add colours & flavours of your choice.

* Add the sweetened milk very less before rolling the slice because the bread slice may break due to soaking. Be gentle while rolling.

* I have used homemade dessicated coconut to roll the bread rolls.

Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.

The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!

Preparation time ~ 15 minutes

Baking time ~ 1 hour

Author ~ Julie

Serves ~ a big loaf (9*5*3)

Ingredients

all-purpose flour (maida) 1 & 3/4 cup

baking powder 2 tsp

salt 1/2 tsp

eggs 3

granulated sugar 1 & 1/4 cup

orange juice 1/2 cup

veg oil 1/4 cup

unsalted butter, melted 1/4 cup

vanilla extract 1 tsp

orange zest 1 tbsp

tutti frutti 1/4 cup

milk 1/4- 1/2 cup

Watch on YouTube -

Method

• Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
• Sift the flour, baking powder and salt twice. Keep aside.
• Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
• Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
• To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
• Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
• Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
• Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
• Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES

* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.

* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.

* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.

* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.

* The slices taste best the next day. Check that and let me know too.

* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.

* This cake can be baked in a square tray 8' size too.

RELATED POSTS

* Fresh Orange Halwa

* Orange Chicken

* Citrus Pudding

* Orange Cake (Eggless)

Cheese Corn Dosa | After School Snacks under 30 minutes

Cheese Corn dosa is a simple to make dosa that kids love a lot. The sweetness of corn along with the melted cheese tastes delicious as a filling. I have added the mixed herbs of pizza seasoning, but you may always add the Indian spices. Give this a try and enjoy !!

Here is a YouTube #shorts to the recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 5-6 dosas

Author ~ Julie

Ingredients

corn kernels 1/4 cup

onion 1 small or 1/4 cup

mixed herbs 1/3 tsp

coriander leaves 2 tbsp (chopped)

salt to taste

oil 1 tbsp

cheese 5–6 cubes or 6 tbsp grated

Method

• Heat a pan and add oil. Add the chopped onions and sauté. To this, add the corn kernels and add salt lightly as cheese has salt too, cook covered for 4–5 minutes. Add in the coriander leaves. Add mixed herbs and switch off the flame.
• Heat a dosa griddle, pour a ladleful of batter. Spread the batter and add a tbsp of filling. Grate the cheese and add on top. Fold in half and cook till the cheese is melted and dosa is crisp.
• Enjoy !!

NOTES

* You can add grated carrots too in the filling.

RELATED POSTS

1. Left Over Rice Uthappam
2. Indian Coffee House Masala Dosa
3. Masala Dosa
4. Mysore Masala Dosa
5. Chicken Masala Dosa
6. Omelette Dosa
7. Crismson Beets Dosa
8. Barnyard Neer Dosa
9. Dosa Waffle
10. Dossizza
11. Ghee Roast Dosa
12. Pesarattu (Green Gram Dosa)
13. Barnyard Tomato Dosa 
14. Barley Dosa
15. Neer Dosa
16. Instant Ragi Dosa
17. Sweet Berry Dosa 
18. Oats Dosa
19. Barley Oats Dosa 

 

Bread Moong Dal Balls | Bread Sukhiyan

Bread moong dals are quick snacks that you can prepare at home, and the protein packed filling of green moong dal with jaggery tastes delicious. If you are looking out ways to finish off left over bread slices, then this is a great option. The filling is similar to sukhiyan, but the cover is crispier than sukhiyan. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 12

Author ~ Julie

Ingredients

bread 12 slices

for filling

cherupayaru /whole moong /green gram 1 cup

grated coconut 3/4 cup
jaggery 1/3-1/2 cup
cardamom powder/elakka podi 1 tsp
dry ginger powder/chukku podi a pinch (optional)
salt a pinch

Watch on YouTube -

Method

• Melt the jaggery with 1/ cup water and strain the impurities.
• Wash the dal and add to the pressure cooker. Add a pinch of salt and pressure-cook on high for 2–3 whistles, depending on the quality of the dal.
• After the pressure is released, add grated coconut, melted strained jaggery syrup. Cook again till the moisture is absorbed. Add in the cardamom powder, dry ginger powder (if using). Switch off flame and leave to cool lightly.
• Make lemon size balls of the filling when warm and keep aside.
• Trim the edges of the bread, dip the slice in water, and immediately remove the bread. Squeeze out all the excess water and place one ball of the filling, seal the edges of the bread making a ball shape.
• Similarly, make all the balls and keep aside.
• Heat oil in a wok and check if oil is hot enough to deep-fry the balls.
• Drop in each of the balls and fry on medium flame till it's evenly browned on all sides.
• Drain from the oil and place on paper towels. Similarly, fry all the balls and serve warm with black tea.

NOTES

* You can even make a thick batter with rice flour and water. Dip each of the balls and fry.

* Adding a pinch of salt to the dal enhances the sweetness.

* Don't overcook the dal else the balls may absorb more oil and the filling may not taste good.

FOR MORE KERALA SNACKS RECIPES, CLICK HERE.

For all evening snacks from this space, click here.

Blueberry Yogurt | Fruit Yogurt

Do you love fruit flavoured yogurt? This is quite simple to make at home. The other day I got some fresh blueberries so used them to make blueberry yogurt. My kids love blueberry yogurt very much, and that's when I started making my own homemade batch at home. You can use any fruits like mango, grapes, peach, bananas for making this yogurt. Give this quick no cooking recipe a try and am sure kids would love this.

Watch YouTube #shorts on the making of blueberry yogurt.

Preparation time ~ 5 minutes

Cooking time ~ nil

Author ~ Julie

Serves ~ 3

Ingredients

yogurt (thick) 400 g

blueberries 20-25

sugar 3-4 tbsp

Method

• Wash the blueberries under running water and mash them nicely using a masher. Add sugar to this and mix until dissolved.
• Whisk the thick yogurt until smooth in consistency. To this add the mashed blueberry mix. Combine well and refrigerate for two hours until the colour and flavours of the blueberries seep in. 
• Remove from refrigerator and enjoy the tasty blueberry yogurt.

NOTES

* You can use any fruit of your choice especially mango, peach, banana can be used.

* You can use honey instead of sugar. Or use brown sugar instead of regular granulated sugar.

* Use greek yogurt if you love the yogurt really thick.

FEW YOGURT BASED DESSERTS/DRINKS-

* Amrakhand

*Cherry Lassi

*Making Yogurt at home

*Curd Rice

*Pacha moru / Sambaram

Granola Bars | Dry Fruit Energy Bar (No Sugar, No Jaggery)

Granola bars and granola are regarded one of the quick and healthy snack option on a day-to-day run that can be had without much guilt. Little did I know initially, when I used to grab a box of granola bars from Costco. and other outlets, thinking they make up a good midday snack for my kids. However, when I started reading the ingredients, the whole story changed. All these store bought granola bars had corn syrup, sugar and other sweeteners to bind it up. Then, I gave up buying the ready-made packs unless there is an emergency call. I started trying out granola and granola bars at home, which seemed quite easy to prepare and can be stored for a week at room temperature and upto 2 weeks in the refrigerator (haven't stored more than that as I make smaller batches).

The best thing about homemade granola or granola bars is that you can always play up with different grains, seeds, dry fruits and nuts. Check out this no sweetner banana oats bar which is a very healthy guilt free snack, it is more of a chewy kind. I have also posted a fruit and nut bars made with whole wheat flour, jaggery and dry fruits. Check that out here. Today's recipe is another simple granola bars made with dates paste, and this whole recipe depends on the type of dates used. Dates are not fondly eaten by my kids unless I sneak dates in any form of snacks and so I have used dates here in this recipe. Medjool or sukkari dates work best for this recipe as the dates should be very soft, pliable and sweet. These dry fruit energy bars are crisp on the outside and chewy inside. Give this a try and am sure all will love this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 10–15 minutes

Serves ~ 12 rectangular bars

Author ~ Julie

Ingredients

oats 1 cup

almonds 1/2 cup

cashews 1/2 cup

pistachio 1/4 cup

sunflower seeds 2 tbsp

flax seeds 2 tbsp

sesame seeds 2 tbsp

dessicated coconut 1/2 cup

dates(pitted & cleaned) 1+ 1/4 cups

salt a pinch

Method

• In a mixer jar, add the pitted, cleaned dates and grind to a smooth paste without adding any water. If you are using hard dates, then soak the dates in hot water for 20 minutes. Drain water and grind without adding water. Keep aside.
• Dry roast almonds in a pan for 3–4 minutes until nicely toasted. Remove to a plate.
• Similarly, toast the cashews followed by sunflower seeds, flax seeds. Add the sesame seeds when the other two seeds are toasted half way. Sesame seeds starts to pop up, indicating it's nicely toasted. Remove to a plate.
• Add the oats and roast until it's fragrant. Add the dessicated coconut along and toast another two minutes till it's crisp. Remove to a bowl.
• Roughly chop the almond, cashews and pistachios. Add to the bowl with oats, add a pinch of salt. 

Watch on YouTube -

• Add the sunflower seeds, flax seeds and sesame seeds followed by dried cranberries.
• Add the date paste and using clean hands mix it thoroughly. The mix will be sticky.
• Pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line an 8*8 square tray with parchment paper on all sides.
• Transfer the mix to the tray and level it up with a spatula. Apply a little ghee on the back of a lid and press down the mix, applying pressure to fill in any gaps or air pockets. Apply pressure to get a uniform, smooth surface.
• Mark up the mix with lines so that it becomes easy to cut once baked. You can mark rectangular or square lines as you desire.
• Place in oven and bake for 17–20 minutes until the sides and top look crisp and done.
• Cool for 5 minutes and then remove the bars from the tray. Cool completely and then cut along with markings. Roll in parchment papers or line up and then stack up the snack in airtight containers. Enjoy !!

NOTES

* You can add 2 tbsp honey if the dates used is not very sticky and doesn't hold the mix together.

* I have used sukkari dates, but medjool dates work fine. Use soft type dates so that you don't have to soak the dates and can be used just like that.

* If you are using harder dates, soak the dates in hot water for 15–20 minutes. Discard the water and grind to a smooth paste.

* You can use peanut butter instead of dessicated coconut. 

* Use black raisins instead of cranberries or any other dried berries.

* Rolled oats adds more fiber and crunch to the granola bars, but quick oats also works fine.

* Use any other melon seeds instead of sunflower, flax and sesame seeds, the measure remains the same.

* Adding cashew & pistachios is optional, use walnut instead.

                                               

Marbled Banana Bread | Choco Banana Bread

 Leftover bananas? Don't worry. 

This is a great recipe to finish off all your leftover bananas and tastes so good. I loved the blend of chocolate and vanilla in this simple bread recipe. Though I have been baking all my leftover bananas and trying out many bakes in the past of which I have showcased a few in my blog too.

To be frank, the banana breads that I tried using eggs didn't fascinate me much as this eggless bake did. If you are an egg fan, then go ahead and add two eggs instead of the yogurt in this bake. The sweetness is perfect for a banana bread in this recipe, you can lower the sugar as per your sweet tooth. I generally don't bake my banana bakes as soon as I get overripe bananas, most of the time they land in the freezer and I bake only when am in a mood to bake. This way, these bananas are soft and easily mashed using a fork when thawed and used. 

                                                   

This is one of the best banana bakes so far. I have been trying out multiple banana breads in the past - the low fat banana bread, the eggless chocolate banana bread, the butterscotch banana bread. My kids don't love the ripe bananas once they get the black spots on them, and so I get a plenty of leftovers. This is one way in which I end up baking them, and they make a great after-school snack for them-filling and delicious. Give this a try and enjoy !!

Preparation time ~ 20 minutes

Baking time ~ 50 mins- 1 hour

Author ~ Julie

Serves ~ a loaf (9*5*3)

Ingredients

wheat flour 3/4 cup

all-purpose flour (maida) 3/4 cup

baking powder 1.5 tsp

baking soda 1/2 tsp

salt 1/4 tsp

cocoa powder 2 tbsp

banana 4-5 small

yogurt (curd) 1/2 cup

oil 1/2 cup

granulated sugar 3/4 cup

vanilla essence 1 tsp

milk 6 tbsp (approx.)

Watch on YouTube-

Method

• Sift the dry ingredients twice and keep aside.
• Mash the bananas using a fork, I used frozen bananas (thaw and use). Add the granulated sugar in batches and mix. Add the yogurt and combine well.
• Add the wet ingredients to the dry mix and combine well. To this add the veg oil and give a quick stir. Add the vanilla essence and finally add in milk (3tbsp) to adjust consistency.
• Take the cocoa powder in another bowl and mix 4-5 tbsp of the prepare batter. Give a quick mix, add 2 tbsp milk to adjust consistency.
• Pre-heat oven to 350 degree F or 180 degree C. Line a bread tray (9*5*3) with parchment paper at the bottom. Dust the sides with flour.
• Finally, pour in the batter, alternating both batters till you finish off the batter. The batter should be 3/4th of the tray. Tap the tray to release trapped air bubbles. Run a skewer in the batter to get the marbled effect.
• Place in preheated oven and bake for 50–60 minutes (mine took 60 minutes). Remove from oven and cool the bread in a tray for 10 minutes. De mould from tray and remove the parchment paper. Cool completely before slicing. Enjoy with a cup of hot coffee.

NOTES

* The bread is soft and moist, so just slice after completely cooling, else will stick.

* If you would like to add eggs to this bake instead of curd, then go ahead and add two eggs, the rest of the measure remains the same.

* You can make this bread with maida alone for a lighter texture.

* I generally don't bake my banana bakes as soon as I get overripe bananas, most of the time they land in the freezer and I bake only when am in a mood to bake. This way, these bananas are soft and easily mashed using a fork when thawed and used. If you are using fresh overripe bananas, just mash and use. The streaks of not properly mashed bananas is perfect in the banana bread recipe.

RELATED POSTS

* Whole Wheat Bread (Using Tangzhong)

* Whole wheat Burger

* Dilkush

* Shaped Dinner Rolls

* Simit

* Neujahrs Pretzel

* Soft Garlicky Bread sticks

* Sweet raisin Buns

* Brioche Rolls

* Pav Bread

* Rava Bread (Suji Bread)