Plum & apple spread

If plums are sour, don't worry, you can make plum & apple spread or with plum alone. I took about 250 gms of plums approximately & 1 big apple, both cut into small pieces with the skin, as they say, the nutrients are all just below the skin. Put the pieces in a microwavable dish, put wee bit water & micro high for about 3 minutes. Mix well, add 1 tsp salt, 1 tsp chili pdr. & I added jaggery/ gur as it has iron in it healthier than sugar. As the plum was sour, I needed almost 1 cup of gur. In case the plum is sweet, you may need less sugar, mix well, micro high for another 4 minutes or so. it will all become mixed well, like you see in the top picture. Even if it is a bit watery, doesn't matter, leave it in the microwave, it will thicken after some time. This goes well with bread, chappatis, I even had it with upma. Or those with sweet tooth like me, can eat it plain also.

Spong gourd/ Zuchini curry & plain moong dal

Sponge gourd/ zucchini is washed 1/2 kg, cut into thin strips. Take a microwavable dish, put the pieces of zucchini, sprinkle little water cook till almost done. Add some turmeric, salt & the masala powdered. For the masala, fry 2 tbsp of chana dal, 2 tbsp of coriander seeds, 1 tsp cumin/jeera, 3 red chilies, with 1 tsp of tamarind. fry all these with 4 garlic pearls in little oil, cool & powder it. Add this to the cooked zuchini, stir & cook for another 2 minutes. This goes well with roti/ chapatis & rice.

For dal, I took moong dal 1 cup,  pressure cooked it. For seasoning, 1 tsp ghee, 1/2 tsp jeera, 4 green chilies, 1" ginger piece cut fine, 5 garlic pearls cut fine, curry leaves 1 sprig cut fine, hing  a little. Heat ghee put all the seasonings, add to the dal, boil it with salt to taste & garnish with green coriander leaves.This was our dinner to night.

Whenever you use curry leaves, cut fine, as normally people discard it, it is rich in Vit E, which is good for hair growth & skin. When you get curry leaves in plenty, wash well & dry it in shade, store it in a dry jar & zip-lock bag, as it can be used during winter when you don't get them.

Corn flour vadai

Corn flour/ makki atta ( chola mavu in tamil) 2 cups       1 cup finely cut onion   green chilies 5-6 or according to taste,          finely cut curry leaves 1 tbsp       finely cut green coriander leaves 2 tbsp    hing 1 tsp  salt to taste. Add salt to onion & keep aside for some time, as it will leave water, try to mix the flour & rest of the ingredients in it, if need be add wee bit of water to make a stiff dough. Heat oil, deep fry these like flat vadais, but don't make it too brown.
 TIP-  When you fry in oil, always remember to keep just enough oil, as nowadays they say, when you reheat the oil, it turns rancid which then is likely to cause cancer. The left over oil may be used for doing tadka for vegetables.

Crochet Bag for specs & cell

As I tend to forget my cell & specs at some place in the room & as I'm short of hearing made this bag to hang it round my neck !

"Paruppuusali"- made in Microwave- Dal cooked in Microwave for green veg.

I took chana dal 75 gms, arhar dal 75 gms. saoked both together for about 3 hours, then ground it with 2" ginger, 5 garlic pearls, 7 green chilies, with minimum water & salt. Then i put it in a greased microwave dish, adding wee bit water. As when it is cooked in microwave, it becomes too dry before getting cooked. Those who don't have microwave, can steam it in idli plates for 15 minutes. I kept it in microwave for 6 min., stirring after every 2 minutes, then it will become like in the 2nd picture dry & you can see it cooked. then about 2 tsp of oil is taken, do tadka/season with 1/2 mustard seeds & 1/4 tsp hing, put this mixture well crumbled & mix well for 2-3 minutes. This is mixed with green vegetables like  French beans, cluster beans or green lobia, cabbage, cow pea beans, banana flower. These vegetables are cooked in water with salt & turmeric pdr. & drained, especially cluster beans if you're using, as it has a slightly bitter taste. Then the vegetable is mixed with the dal mixture, mix well & serve with rice & onion 'vathak kulambu', i.e., sambar without dal, the recipe was given earlier.                                 ps- ginger & garlic when added to it helps in digestion, as also garlic has anti-cancer properties. Green chilies when used instead of red chilies, is rich in Vit. C. the other riches source of Vit. C is 'amla'/ gooseberry 1 of it is enough to provide the Vit C we need each day.Whenever you eat those foods which are rich in iron, remember to have Vit C in some form with your food that day, as then only your body can absorb the iron from the food, so it can be amla/ lime pickle.

Quick Pumpkin dessert

This is a real quick pumpkin dessert, made in microwave, no ghee/butter.
I took roughly 2 cups of cut pumpkin, sprinkled water & kept in a microwave safe dish for about 6 min., stirring once in between. Once it was cooked, I added about 3 tbsp of milk pdr, microwaved for another 2 min, then added 2 tbsp of splenda mixed well & kept for another minute. Those who aren't diabetic can make it with normal sugar or even with jaggery/gur as jaggery/gur as iron in it, so it is healthier.I added about 1 tbsp of powdered cashew nuts last along with splenda.
This was our dessert today.

Pumpkin is rich in Vit. A & is good for health.
You can garnish it with roasted nuts & raisins, which I've not done, as these are rich in potassium which is banned for my husband.

Quick Paneer/ cottage snack

Cut paneer/ cottage cheese into small pieces. Add salt & chili pdr to taste & add few drops of oil, mix well.  Put it in a microwave dish & keep it high for 2-3 minutes. It is ready to eat plain or with salad of your choice or with toasted bread. It is quick yummy & full of proteins.

Micro Pumpkin vege

This is a real simple & quick dish made in microwave, this is what we had for lunch today with green pepper sambar. For this take as much pumpkin as you want. cut long & thin. Put it in microwavable dish, sprinkle little water & keep it for 4 minutes turning once after 2 min. If it is almost cooked add salt, roasted jeera/cumin  & curry powder to taste along with 1/2 tsp of chana masala. Mix well with 1/2 tsp of oil & keep for another 1-2 minutes. But see that they're not over cooked.
I made with roughly 1/2 kg of pumpkin. It was more than enough for 2 of us.

sponge cake with chocolate chips

3 eggs        all purpose flour appro. 2 cups           sugar 1 1/2 cups
baking pdr. 1 heaped tsp    salt 1/4 tsp       butter 1/2 cup
chocolate chips as much as you want        vanilla essence 1 tsp
You'll have to sieve flr with salt & baking pdr. so that it is even. In case you want to bake a chocolate cake, then sieve the cocoa pdr too along with the flour.  ( to be frank I don't do it, nor do I measure the flr., I only measure the sugar at times).

Beat sugar & butter well, either by a hand beater or electric beater. Then add 1 egg at time & beat well, add some flr, beat well, add another egg, repeat well & so on, till flr is over.  If you feel the batter is a bit thick, to have the softest cake, add some butter milk, it may  depend on the quantity. But when you take the batter in the beater, as you count 5 slowly, it should fall. Or it should be like the idli batter ! Or you may add some milk  & curd too. Add the vanilla essence, beat well. Pour into a greased tin & bake in a pre-heated oven for 30 min. at 180 deg. C.

ps- of course this also varies according the the power of you oven, as in mine it gets done in about 20-25 minutes. Please don't open the door of the oven in the first 10 min. To check if it is done, insert a knife, it should come out clean. Let it remain the oven for another 5 minutes, before you take it out. Cover with  a plate the tin, tap it on the plate, it will come out clean.

PS- The home made cake is a favorite in my family & it finishes in no time. I don't measure the flour, I just keep the packet next to me & add as I beat with egg. Happy baking.

Kidney beans/Rajma roll

Ingredients

kidney beans 1 cup       Onion 2       ginger 2"       garlic 5-6 pearls
green chilies 6            tomatoes 4    turmeric pdr 1/2 tsp
green capsicum 1         garam masala 1 tsp     salt        oil

Kidney beans 1 cup was soaked overnight & pressure cooked till soft & mashed a bit. 2 big onions were cut fine, along with 2" ginger piece also cut fine, garlic pearls 6 cut fine, 6 green chilies cut fine. Fry all these vegetables in 1 tbsp of oil, then added finely cut tomatoes 4, fry well, added finely cut green capsicum, fried along with chana masala- 1 tsp, turmeric pdr. 1/2 tsp & salt to taste. OR, all the veg. can be ground & fried too, then add the mashed kidney beans, mix well.

Make rotis as usual, can be made before hand. Cut into 1/2 as shown in the picture, put a tbsp of the mixture, fold into triangle with some cheese & micro high for 1 minute, as the cheese will also melt. This was our night dinner today. Instead of eating plain roti, thought will have like this for a change. Both my husband & I liked it.

As kidney beans give gastric problem, it is better to cook it with lots of ginger & garlic. The amount of vegetables can be increased or altered as one wishes. So also the masalas/ spices in it as per one's taste. I think this can be easily packed for lunch for kids/ office where it can be heated & eaten.

Brinjal/aubergine, curry- Microwave

Cut brinjal into long thin slices, put 1/2 tsp of turmeric pdr. & salt 1 tsp for 1/2 kg of brinjal, mix well & keep aside for 30 minutes.
Cut 2 big onion long & thin, put wee bit salt, few drops of oil & micro high for 2 min. Squeeze the brinjal well, as at times, it has a sour taste, that will go with the water, when we squeeze it. Another thing, brinjal normally adds water when we cook, this way, the curry will remain dry. Add the brinjal, micro high for 6 min., turning every 3 min. When you feel it is almost cooked, add the curry pdr to taste, 2 tsp of oil & salt 1/2- 3/4 tsp, as per taste, mix well & micro high for another 2-3 min.
This goes well with rice, roti. This is what I had lunch today. Brinjal is rich in iron, good for health. Those who love potatoes, may add potatoes before you add brinjal & cook slightly, as brinjal will cook faster than potatoes. But the diabetic patients & weight watchers would prefer to avoid potatoes.

Scarf

This scarf has been specially designed for my grand daughter, Anasuya. Hope she'll like it.

Crochet bag

This bag is made with crochet, each side has 6 squares, joined, I've put lining & pockets inside & attached Velcro on top, as I prefer it than having a zip, as at times the zip gets bad, then one can't use the bag. I've used dark & light blue combination for 4 squares & dark blue & white for the middle two.

Sponge gourd/ zucchini chutney

3 big sponge gourd cut into round with the skin.
2 tbsp chana dal      2 tbsp arhar dal   3-4 red chilies   4 garlic pearls
some hing pdr.  Roast the dals with wee bit of oil, garlic & chilies, can be done in microwave also for roughly 1-1 1/2 min. remove, cool & pdr. it roughly. In the same dish, put the cut gourd & sprinkle some water & micro high for 3 min. Cool, ground with the powdered dal , along with salt to taste.
This goes well with hot rice & ghee/melted butter, can be spread on bread, like I did, when I got hungry,  tastes good with roti. Some may like it with dosa also. Normally when we've vathak kulambu, we've this that day, as there is protein in it.

ps- some may roast only chana dal, or only arhar dal, the combination can be increased as per your taste.

Okra/ Bhindi/ Lady finger veg.

 Wash , dry & cut okra small as shown in the first picture. Put in a microwave safe plate, put 1/2 tsp of roasted jeera, 1 tsp oil, mix lightly, micro high for 2 min. Stir lightly, once again micro high for another 4 min. but stirring lightly after 2 min. When it is 3/4 done, add turmeric pdr. 1/4 tsp, curry pdr. 3 tsp or to taste depending on how spicy you want, micro high again for another 3 minutes by putting 2 tsp of oil now. Once it is almost done, add salt to taste, micro high for another minute. This comes out crisp, with less oil, without getting sticky.

ps- when you cook okra, remember to add salt once it is almost done, or it will get sticky.

Onion Vathak kulambu ( i.e., sambar without dal)

In the first picture you can see one small onion, 1 green chili, some curry leaves, 4 garlic pearls cut fine. In the pan, I've put 2 tsp of oil, 1/2 tsp mustard seeds, 1/4 tsp methi seeds, 1 tsp chana dal. Once the mustard seeds cracks, & the dal gets light brown, add the cut veg., wee bit of salt, cover & let it fry well on low flame. Once it is quite brown, add 2 cups of thick tamarind water, 1/4 tsp turmeric pdr., 1 heaped tsp of sambar pdr., salt to taste. Let it simmer on low flame till it thickens. Garnish with coriander leaves. This when made thick, will last for many days outside, but safer in the fridge, as there is no dal. This is a favorite at home. Today had this with sponge gourd chutney & okra veg. for lunch.

Ps- garlic has got anti-cancer properties, good for digestion, even the garlic haters won't be able to get the smell once cooked well.

Green Moong gravy

1)Green moong dal    100 gms    2)  onion 1 big     3) tomatoes 2
4)ginger 2" pices             5)garlic 5-6      6) Cumin 1 tsp
7) oil 1 tbsp         8) salt    9) hing 1/4 tsp   10) garam masala 1/2 tsp
pressure cook the dal or cook till soft. Grind the ingredients from 2-5 fine. Heat oil in a thick bottomed vessel, add jeera/cumin, as it splutters, add hing, add the ground masala, fry well on slow fire, till the oil starts coming out, or it is really thick, add the cooked dal with the water, add salt & garam masala, mix well, if it is too thick add more water as you need. Let it boil well. Garnish with green coriander leaves cut fine. this           goes well with rotis.


Green  moong dal has more fiber, easy to digest. Those who don't like onion can do it with tomatoes, you may add potatoes, either boiled & cut or fried & put too, as you wish. This can be had with rice too.

If it gets left over, you may mix it with flour & make rotis, have it with tomato chutney, that too tastes good. 

Tomato Chutney

1)Tomatoes 1 kg         2) big onion 2            3) garlic pearls 8
4)ginger 2" piece           5) coriander seeds 1 1/2 tbsp
6) methi seeds 2 tsp     7)red chilies 10-12 or as per taste  
8)  mustard seeds   1 tsp.         9)oil 4 tbsp    hing 1/2 tsp
10) turmeric pdr. 1 tsp             11) salt to taste
Grind  the ingredients from 1-7 in a mixer roughly.. Heat oil in a heavy  & deep pan or cooker, add the mustard seeds ( this has protective properties), as it cracks, add hing, & the ground paste, add 1 tsp turmeric pdr., salt to taste. keep stirring time to time, but you've to be careful, as it splutters all over. Or to be safe, you may put it in a thick, deep glass microwave safe glass vessel with a lid, keep it for 5 min., stir & continue doing it, till it becomes thick, as shown in the picture. it may take anywhere between 45-60 min. depending on your microwave, also the quantity you use.
 But it goes very well with roti, especially stuffed paranthas, which can be had with tomato chuntey & curd.You can use it as a spread on bread. When in a hurry, you can use it to make tomato rice!. for which you can add some cooked peas & garnish with fried potatoes !.
the above recipe may give you 1 jam bottle of chutney, as the quantity reduces to less than 1/4 one made. Even the garlic haters, will not get the taste of garlic when made. Garlic has many medicinal properties, including protection against certain type of stomach cancers, helps in digestion, gas.
Tomatoes are good source of Vit. A.
Those who want it preserved longer may add some white vinegar when it is almost done, or may add a bit more oil.

Summer Cooler- Aam panna or Raw Mango drink

5 raw mangoes, pressure cooked, peeled & pulp taken out.
1 tsp rock salt             1 tsp pepper & cumin pdr together
8-10 tbsp sugar.            puree all this well in a blender. You may use the water in which mangoes were cooked too. Store it in a container.
To make a drink, you may take about 2 tbsp of it in a glass, add water, mix well. For those who have slightly sweet tooth, may add a bit more sugar while blending. This is very effective  & refreshing to keep one cool during the hot summer months.
This I learnt from my daughter, who was taught this in her school.

Microwave Mango spread

Quick Raw Mango spread
grated raw mango 1 cup          sugar 1 1/2 cup  
  roasted jeera/cumin 1 tsp      turmeric pdr. 1/2 tsp      
salt 1/2 tsp       cardamom pdr. 1 tsp      red chili pdr 1 tsp

Mix grated mango, turmeric pdr., salt well & keep for 2-3 min. Then add sugar mix well. Microwave for 3 min. or till 1 string consistency. Mix chili pdr.,  cardamom pdr., roasted cumin & keep for another 1 min. You may find it a bit watery, but as it cools, it will thicken. This goes well with bread, roti, those with sweet tooth, may like it with idli, dosa, adai also. Or you can simply eat it plain. It can be stored  in clean sterilized bottle to last long. This quantity comes approximately 1 normal size jar of jam/pickle bottle that we get.

ps- raw mango is cooling unlike ripe mango. In my next recipe I'll show you a cool mango drink for summer !