Friday, January 31, 2014

Ingredients

2 lbs/ 800 gm of peeled carrots

2 tbsp of grated ginger

2 tbsp of coconut water

salt and ground pepper to taste

2 cups of water

2 cups of almond milk

sour cream and parsley for garnish

Method

Boil carrots in water until soft.

After the carrots are finished cooking, take the pot off the burner.

Do not drain water. Add coconut water, sea salt and ground black pepper.

Grate the ginger and add to the pot.

Mash all well.

After the mixture is blended, add almond milk and mix until liquefied.

Garnish with a dollop of sour cream and a pinch of parsley.

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Recipe ingredients:

1 cup all purpose flour/ maida

½ cup yoghurt

1 heaped tsp baking pdr.

orange food colour/ kesari pdr. a big pinch

ghee or oil for deep frying
2 cups sugar

1 cup water

Method:

Put the sugar and water to boil. add milk, remove scum which floats on top.
Reduce the flame and simmer till you attain a one string consistency.
To check consistency, take a drop of slightly cooled syrup between index finger and thumb and press together.
Lightly raise the finger. If the syrup pulls up as well to get a thread, the syrup is ready. Remove from fire.

Mix well the baking powder into the flour. Add the yoghurt, food color and mix well. Add enough water to make a thick smooth batter.

Fill the batter in a piping bag or a cheese cloth in which a hole around 4mm diameter has been made.

Heat oil or ghee in a shallow flat bottomed pan. The ghee should not be too hot.

Pipe the batter in circles and cross the circle to ensure that the spiral stays together. Pipe around 4-5 jalebis at a time. Allow the sizzle to die out a little and turn the jalebis when firm. Cook on a low flame till the bubbles die out. Fry to a light golden brown.

Remove the jalebis to a moderately warm syrup and allow the jalebis to soak the syrup for approx.. 3-4 minutes.

Serve hot. Garnish with some finely chopped nuts

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for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet Creations.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replscement-stickclub.blogspot.com

Oats Kozhukattai. kolakattais

Ingredients:
1 cup oats
¾ cup water
2 tbsp coconut, grated
Salt to taste
For tempering
2 tbsp oil
¼ tbsp asafoetida
1 tbsp mustard seeds
1 tbsp urad dal
1 sprig curry leaves
3 green chillies, chopped

Method:
Heat a kadai with oil and add the tempering ingredients. After sauteing it for two minutes, add water and salt and bring to boil. Add the oats and put the flame to low and mix well. Add coconut and mix well. If it's too dry you can sprinkle some water. After a minute, the oats will become sticky rather than brittle. So this is the correct stage to put off the flame. Cool down the mixture and grease your hands. Make equal sized balls and form kozhukattais. Steam cook in greased idly plates for 4-5 minutes. Serve hot.

Oats pongal/kichdi

Ingredients:
½ cup oats
¼ cup moong dal
1/8 tsp turmeric
Salt to taste
1 cup water
For tempering
1 tbsp ghee
¼ tbsp asafoetida
1½ tbsp jeera, crushed coarsely
1 tbsp pepper pods
1 sprig curry leaves
2 green chillies, chopped
1 tbsp ginger, chopped
cashew nuts few

Method:
Pressure cook moong dal until it's soft and mushy. Heat a pan with oil/ghee and add the tempering ingredients. Saute for two minutes on medium flame. Add water, turmeric and salt and bring to a boil. Add the cooked dal and oats and mix well. Cook until you get a porridge consistency. Cook covered in low flame for 2-3 minutes or until you get your desired consistency.

Oats idlis

Ingredients:
1 cup oats
½ cup wheat rava
½ cup curd
Handful of carrots and beans, chopped
½ cup water
1 tbsp salt
½ tbsp fruit salt
Juice of half a lemon
2 green chillies, chopped
Few coriander leaves, chopped
1 tbsp ginger, chopped

For the tempering:
1 tbsp oil
¾ tbsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 sprig curry leaves finely chopped

Method:
Dry roast oats for 3 minutes on medium flame, until aromatic.
Powder it coarsely after it cools down.
Heat a pan with oil and add the tempering ingredients, followed by ginger, green chillies, coriander leaves.
Give it a quick fry and add the wheat rava and fry for a minute in medium flame.
Transfer to mixing bowl, add oats, salt, curd, lemon juice, water as required and make a thick batter, whose consistency is similar to idly batter.
Mix well. Add fruit salt just before making idlies and mix well.
This will give you a frothy/airy batter which gives a soft spongy idly.
Pour the batter in a greased idly plate and cook for 10-15 minutes, until done.
Serve hot with chutney or sambhar.

Oats upma

Ingredients:
1 cup oats
1 onion, chopped
3 tbsp green peas
1 carrots, chopped
2=3 green chillies, chopped or to taste
ginger finely chopped 1 tsp
curry leaves finely chopped 1 tsp
Salt to taste
1 tbsp oil
½ tbsp mustard seeds
½ tbsp channa dal
1/2 tbsp udad dal
5 cashews nuts chopped
½ tbsp lemon juice
fresh coriander leaves finely chopped 2 tbsp

Method:
Dry roast the oats for a minute or two till the raw smell disappears.
Heat oil in a pan and splutter mustard and channa dal & udad dal.
add green chillies, ginger, curry leaves, hing, fry for a minute
Add onions and saute till translucent.
Throw in cashews and fry till onions turn a little brown and cashews get golden brown.
Add green peas and carrots and fry till they turn little soft.
Add oats and mix well, fry for a minute.
Now sprinkle some water to make the mixture semi dry and not too wet.
Cook until they turn soft by covering with a lid.
add some finely chopped coriander leaves
Keep checking and if it is dry, sprinkle some more water.
Serve hot by garnishing with remaining coriander leaves and sprinkle lime juice for a tangy taste.

Oats dosa

Ingredients:
3/4 cup oats
1/4 cup rice flour
1/4 cup wheat flour
2 green chilli, chopped or to taste
Few coriander leaves, chopped
1 tbsp ginger, chopped
1 tbsp cumin seeds and pepper
1 onion, chopped
Salt and water, as needed

Method:
Make a thin batter of the all the ingredients except onion. (You can mix onion in the batter if you want to).
Heat pan and sprinkle the onions, if not mixed with the batter and then pour the batter to make dosa.
Add oil towards the edges.
Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.
Serve hot with chutney/ milagai podi/ pickle, choice is yours.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet Creations.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replscement-stickclub.blogspot.com

Homemade mixed fruit jam

Ingredients:

2 ripe apples (peeled and chopped)
2 ripe bananas (peeled, cored and chopped)
2 oranges (peeled, cored and chopped)
6 plums (peeled, cored and chopped)
4 cups of seedless black grapes
6-8 strawberries (chopped)
1 full pineapple (peeled, cored and chopped)
1 1/2 cups of sugar or more if required
1/2 tbsp lemon juice

Method:

1. In a blender or mixer add all the fruits and blend until smooth to form a puree.
2. In a pan, add the puree along with sugar and cook on medium flame stirring continuously till it comes to a boil.
3. Slow flame and let it simmer until the puree thickens. Stirring on regular intervals.
4. Once the puree starts to thicken it will become like semi-solid jam. Then add the lemon juice and mix well.
5. Cook until jam becomes thick. Keep stirring on intervals. It will takes about 1 1/2 hours on low flame.
6. You can stop cooking once the desire consistency reached.

Tips:

1. Make sure to cook in slow flame only and stir regularly.
2. If you want to check whether or not your jam is ready, pour jam in a plate, when you slant it, it should not move/ run.
3. Once ready remove from heat, allow to cool slightly and then store in sterilize jar.

Easy recipes