Easy recipes: February 2014

Wednesday, February 26, 2014

FLAX SEED WHEAT FLOUR -HEALTHY LOLLIPOPS

INGREDIENTS

wheat flour 1 cup
flax seeds 1 cup
sugar 3 tbsp
jaggery 4 tbsp
ghee 3-4 tbsp
finely grated coconut or coconut pdr. 1/2 cup or less

METHOD
in 1 tbsp ghee, fry the flour on medium flame till it changes colour
roast flax seeds, cool and powder fine
in the pan, heat 2 tbsp ghee, add sugar, and jaggery, keep stirring till forms bubbles
add the roasted flour, flax seed powder, mix well
cool and make round balls, put a stick to look like lollipops
roll them in coconut pdr., chill for some time
serve to the delight of the kids

ps- in case you're not able to form balls, add some more melted ghee, then you'll be able to roll into balls. store them in the fridge, incase some are left over !

ps- this is very healthy, as flax seeds are very nutritious, about which I'll mail tomorrow, as I'm too tired for the day now, as I finished a crochet bag with golden thread, made a pouch for cell outside, then made a flower for the other side, both in red thread, took photo, shall load tomorrow.

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 replacement-stickclub.blogspot.com

FRIED CHILLI IDLIS

INGREDIENTS

idlis cooked/ even left over fine, cut into pieces, deep fry, drain and keep aside
oil
garlic 1/2 tsp
chillies finely chopped 1 tsp
ginger finely chopped 1/2 tsp
onion 1 cut in big pieces
capsicum cut into big pieces 1/4 cup
soya sauce 1 tsp
green chilli sauce 1/2- 1 tsp/ as per taste
tomato ketchup 2-3 tbsp
pepper pdr. 1/2 tsp

METHOD
in a big pan, heat oil, add garlic, chillies, ginger fry well for 2 minutes
add onion, capsicum fry in high flame for 2 minutes
add soya, green chilli sauces, ketchup, mix well, fry for a minute, add salt little and pepper pdr. mix well, add idlis, fry for another 2-3 minutes
serve hot, garnishing with some finely chopped coriander leaves or spring onion greens

CORN PANCAKES

INGREDIENTS

boiled corn 1 cup
bread slices, corners cut 8-10
warm water /milk as required
salt to taste
pepper pdr. to taste
curd 2 tbsp
corn flour 2-3 tbsp
filling
oil
corn 1 tbsp
grated coconut 2-3 tbsp
spring onion 2 tbsp
capsicum 2 tbsp finely chopped

METHOD

grind corn, if coarse, add bread soaked in water/ milk 4-5 slices, grind again
to the the paste, add curd, corn flour, enough warm milk/ water to get a thin batter
let the batter rest for 15 minutes
in a pan, add oil, add corn, fry till corn are light brown, add bread cut into small cubes, fry well
add spring onion, capsicum, coconut fry for 3-4 minutes, adding seasoning to taste, keep aside
heat a tawa/ griddle, spread some oil, spread the batter thin, keep the flame on medium fire, once the corners are brown, cook on slow flame, till corners are brown, then spread some filling on one side, then roll it carefully, press, and cook for 1-2 minute
serve hot either plain or with some seasoned curd, or chutney as desired.

NUT RINGS

INGREDIENTS

walnuts crushed 6 tbsp

maida/ all purpose flour 8 tbsp

butter 2 tbsp

warm milk as needed roughly 3 tbsp

castor sugar 5-6 tbsp

METHOD

in a bowl, add crushed walnuts, flour, butter, mix well, add castor sugar, mix well, add warm milk to make a soft dough, it shouldn't be sticky

take small portion of the dough, roll into thin long strip, then roll the strip to form circle, place a piece of walnut in the centre of the circle

proceed with the entire dough in the same way

then bake in a pre-heated oven at 180 deg. C for 10-12 minutes

sweet potato-moong dal soup

ingredients

oil 2 tsp
cumin 1 tsp
green moong dal 1/4 cup
sweet potato peeled and chopped 1
salt and pepper pdr. to taste
basil leaves

method
in a pressure pan, heat oil, add cumin, once it crackles, add washed dal, chopped sweet potatoes
basil leaves few, pressure cook for 3-4 whistles, till the dal is soft
puree it, season it, serve garnishing with a basil leaf in each bowl
it is a very healthy soup

KIDNEY BEANS( RAJMA) IN COCONUT SAUCE

INGREDIENTS

oil 2-3 tsp
cumin 1 tsp
onion finely chopped 2 big
tomatoes chopped 4-5
salt to taste
chilli pdr. to taste
ginger-garlic paste 1 tsp
cooked kidney beans 11/2 cups
coconut milk 1 cup approximately

METHOD
in a pan, add cumin, once it crackles, add onion, fry well, add ginger-garlic paste, add tomatoes, chilli pdr., fry well, add kidney beans, salt to taste, cook in slow flame for 5 minutes
add coconut milk as thick as desired, once it is about to boil, remove, serve hot with some finely chopped coriander leaves
this will go well with rice, bread, roti

CHILLED SAGO( SABUDANA) COCONUT MILK DRINK

INGREDIENTS

sago soaked and cooked till soft, but each round piece can be seen individually
curd 1/2 cup
brown sugar syrup as needed
strawberries few chopped
rice chikki broken or peanut chikki broken into small pieces
blueberry jam 2-3 tsp
mixed fruit jam 1-2 tsp
coconut milk as needed

to serve
mix blueberry jam with curd well
in a glass, with mixed fruit jam, make small stripes all around
add broken chikki pieces,sago 2-3 tsp
then add some curd and jam mixture, coconut milk till it comes to 3/4 glass, add some brown sugar syrup, mix well, add some chopped strawberries, some more chikki pieces on top, serve at once

steamed-stuffed spicy kolakattai

Ingredients

for kolakattai
oil 2 tsp
chana dal 2 tsp
urad dal 2 tsp
green chillies chopped fine 1 tsp or to taste
ginger finely chopped 1 tsp
curry leaves few finely chopped
coconut grated 2 tbsp
salt to taste
water 2 cups
broken rice 1 cup
hing little
mustard seeds 1/2 tsp

for colouring
spinach paste 2-3 tsp
tomato paste 2-3 tsp

for filling

coconut grated 3-4 tbsp
salt little pepper pdr. little

for chutney
chillies 3-4 or to taste
cashew nuts 2 tbsp
coconut grated 1/4 cup
salt to taste
oil little
water little to grind but not too watery, it is a thick chutney
grind all ingredients together for the chutney

METHOD

take a pan, heat oil, add mustard seeds, once it crackles, add the dals, once they get golden, add chillies, ginger, curry leaves, hing, fry well for a minute, add coconut, fry for a minute
add water, once it boils, add washed rice, salt to taste, cook till the rice gets cooked well and water evaporates, or you can pressure cook for 2 whistles.
once it cools, divide the rice mixture into 2 parts, mash well with your hand each part
to one half, add spinach paste, mix well to get the green colour, roll into small balls
to the 2nd half, add tomato paste, chilli pdr. little, mix well, make small balls
steam the balls for 5 minutes, stuffing the balls with the stuffing mixture

to serve, place some chutney in the plate, place a green ball, then chutney, red ball, then you can place the balls alternately to look attractive.

CHAAT IN A BOAT !

INGREDIENTS

FOR MAKING BOAT
wheat flour 1 cup
fine semolina 1/4 cup
ghee/ butter 2 tsp
salt little
water to make stiff dough

for chaat
boiled, chopped potatoes as required
green chutney
sweet chutney
spring onion chopped fine
chaat masala
peanuts coarsely crushed
curd
sev to sprinkle on top last

TO MAKE BOATS
take small portion of the dough roll well, then flatten in your palm to an oval shape, then press in the centre, make the sides bigger, so that it looks like a small boat
prick it with a toothpick or fork all over in the centre, so that it doesn't fluff up
deep fry in hot oil, till brown and crisp, drain well
put the filling, first potatoes, then spring onion, sprinkle salt and pepper pdr., then spread some green and sweet chutneys, peanuts, followed by curd, chaat masala and finally some sev on top, serve at once.

Tuesday, February 25, 2014

RAVIOLI THE DESI STYLE !

INGREDIENTS

tuvar/ arhar dal, moong dal together 1 cup, pressure cook till soft, then mash well

for ravioli
dough with wheat flour, ragi mixed in 3: 1
add little salt, make soft dough using water and wee bit of oil

for stuffing
paneer 100 gm
grated cheese 2 tbsp
salt little as cheese has salt
chilli flakes to taste
mix all well
make small puris with the dough, put enough stuffing in the centre, gather from corners, to shape like samosa or you can simply fold into semi-circle

add the ravioli to boiling soup, which is seasoned with oregano 1 tsp, salt, chilli flakes, basil crushed
let it boil for 7-10 minutes
for tempering
heat oil and butter together 3 tsp
add chilli flakes
finely cut capsicum 2 tbsp
corn 2 tbsp
kidney beans/ rajma cooked 2 tbsp
salt, mix all well
add to boiling mixture, stir gently, so that you don't break the raviolis, boil for 5 minutes
serve hot, garnish with some basil leaves

vegetable rolls

INGREDIENTS

for covering
wheat flour 1/2 cup
maida 1/2 cup
fine rava/semolina 1/4 cup
salt little
oil to fry

for filling
oil 1 tbsp
paneer grated 1/4 cup
green chillies chopped fine 1 tsp or to taste
ginger chopped fine 1 tsp
garlic chopped optional 1 tsp
onion finely chopped 1/4 cup
peas boiled 1/4 cup
carrots finely chopped boiled 1/4 cup
cauliflower finely chopped and boiled 1/4 cup
chana masala 1 tsp
salt to taste
coriander leaves chopped 2 tbsp
lime juice 2 tsp

METHOD

with the covering ingredients, adding water, make a soft dough, keep it covered
for stuffing-
heat oil in a pan, add chillies, ginger, garlic saute well
add onion, fry till light golden
add the other vegetables, salt, mix well, add chana masala, fry for another minute
remove, add coriander leaves, lime juice, mix well, cool the mixture, adding paneer, as it will melt in the heat
make small round puris, with the dough, put enough filling in the centre, bring together from all sides, then make rolls from them
deep fry in hot oil till golden brown, drain and serve hot with chutney or ketchup

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 replacement-stickclub.blogspot.com

AUBERGINE ROUNDS WITH SALSA

INGREDIENTS

big round aubergine cut into 1/2 cm thick circles
maida/ all purpose flour 3 tsp
corn flour 3 tsp
salt to taste
basil crushed 1 tsp
pepper pdr. to taste
oil

for salsa

oil 2 tbsp
tomatoes deseeded and chopped fine 1 1/2 cups
green capsicum cut fine 1/4 cup
onion cut fine 1/2 cup
salt to taste
soya sauce 1 tsp
chilli sauce 2 tsp
garlic chopped fine 1 tsp
ginger chopped fine 1 tsp

METHOD
after cutting aubergine slices, dust them well in the flours to which rest of the ingredients are mixed
then shallow fry on both sides on slow flame till light brown, you can see the corners shrink to indicate that it is cooked
OR
those who are more health conscious, can bake them by spraying some cooking oil in hot oven for about 10-15 minutes till brown on top

for salsa
heat oil in a pan, add ginger, garlic, saute well
add onion, saute for 2 minutes
add tomatoes, capsicum, salt, saute till tomatoes are well cooked and mashed
add salt, soya sauce, chilli sauce, fry for another 2 minutes
remove, you may add some grated cheese when it is hot ! as I love it like that

to serve, on a plate, on each piece of aubergine, spread some salsa, can put some more grated cheese, keep it in microwave for a minute for the cheese to melt and serve, or you can serve without adding cheese on top too !

OR- salsa can be made the way you like it.

dates smoothie

INGREDIENTS

seedless dates 10-12 soaked for some time in just enough hot water
milk 1 cup
fresh curd 1 cup
lime juice 1/2 tsp
vanilla essence 1/2 tsp
cinnamon pdr. to sprinkle

METHOD

put all in a mixie, grind either to a smooth paste or slightly coarse, in case you want to get the date pieces when you drink
this is a very healthy drink for breakfast, as it is filling, due to fibres in dates, gives you enough sugar, energy, protein, to make it richer, add some almonds to the mixie, with other ingredients.
to serve, pour in tall glasses, sprinkle some cinnamon pdr. on top.

GREEN MOONG DAL PAKORAS

INGREDIENTS

green moong dal soaked for few hours, and ground with as less water as possible 1 cup
grind with green chillies 3-4, ginger 1", garlic if preferred
onion chopped fine 1/4 cup
salt to taste
oil to fry

METHOD

when you grind dal with green chillies, ginger, garlic it makes it easier, than adding chilli-ginger-garlic paste !
to the dal paste, add onion, salt, make small pakoras, deep fry in hot oil till golden brown on all sides.
in case the paste is slightly watery, add some fine semolina, to thicken it, also you'll get nice crisp pakoras !

drain and serve hot with chutney or ketchup

Shinghara ke atta ka jalebi ( fasting jalebis) ! ) Water chestnut flour jalebis)

Ingredients
shinghara ke atta 1 cup
curd 1 tbsp
ghee 1/2 tsp
mix with lukewarm water , to make a thin batter and keep aside for 30 minutes minimum
boiled, peeled, mashed potatoes 1 1/2 cups
sugar syrup should be warm with saffron and cardamom pdr. in it
water/ milk little
ghee/ oil for frying

METHOD
once the shinghara batter is ready, add potato mixture, beat well, using a hand beater
add milk/ water to make a fairly thick batter
put the batter in a piping bag
heat oil/ ghee, make jalebis, fry till light golden colour, drain completely
dip in warm sugar syrup, take it out in a minute
serve, decorating with chopped nuts

SWEET POTATO BONDAS

INGREDIENTS

Sweet potatoes 1/2 boiled and mashed 1 cup
arrowroot pdr. 1-2 tbsp
chilli-ginger paste 2 tsp
pepper pdr. 1 tsp or to taste
salt to taste
kasturi methi crushed 1 tsp
chopped coriander leaves 2-3 tbsp
mix well, add water if needed to make a soft dough, not too sticky, so that it can be rolled into balls easily
oil for frying
make small balls, deep fry in hot oil till golden brown on all sides, drain
serve hot with green and sweet chutney

barbecue broccoli-cottage cheese

to marinate
curd 1 cup
oil 2 tbsp
coriander leaves chopped 2 tbsp
garam masala pdr. 1/2 tsp
roasted besan 1 tbsp
salt to taste
lime juice 1 tsp
chilli-ginger-garlic paste 2 tsp
broccoli pieces cut big, blanched 4-5
paneer pieces slightly roasted 4-5
capsicum- red and yellow pieces 4 each
oil for frying

METHOD
mix the marinate mixture well adding all the ingredients
put broccoli, paneer, capsicum pieces, mix well, let it rest for at least 30 minutes
then either you can put in skewer alternately broccoli,red capsicum, paneer, yellow capsicum pieces and barbecue or heat a griddle/ tawa, smear some oil, once hot, add the pieces, fry till light brown on all sides
serve with some toasted bread slices.

PEANUT COOKIES

INGREDIENTS
peanuts roasted and coarsely powdered 1/2 cup
all purpose flour/ maida 1/2 cup
baking pdr. 1/4 tsp
cocoa pdr. 2 tbsp
brown sugar powdered 1/2 cup
roasted sesame seeds 1 tbsp
vanilla essence 1 tsp
salt a pinch
oil 4-5 tbsp
chocolate chips few

METHOD
in a bowl, add peanuts pdr., sieved, maida, baking pdr. and cocoa pdr. with salt
add brown sugar pdr., sesame seeds, vanilla essence, oil, mix well
make small balls, in case you want to give shape put in moulds, or make balls, slightly flatten them, put a piece of chocolate chip in the centre, bake in a pre-heated oven at 150 deg. C for 20- 25 minutes

Monday, February 24, 2014

CASHEWNUT SWEET BOONDIS

INGREDIENTS

cashew nut powdered 1 cup
rice flour 1/2 cup
salt a pinch
milk enough to make batter
sugar syrup (one string) as needed
chopped nuts to decorate
ghee/oil to fry

METHOD
in a bowl, mix cashew nut pdr., flour, salt well, slowly add milk to make a fairly thick batter
heat fat, pour batter over a boondi making ladle, so that small round boondis fall in hot fat
once the boondis are crisp, drain well, immerse in sugar syrup till it soaks well
either when you've finished making all boondis, and they've absorbed the syrup, you can make small laddoos, or you can serve as it is on small plates, decorated with chopped nuts

COTTAGE CHEESE/ PANEER ACHARI BHAJIAS

INGREDIENTS

paneer slices cut into thin rectangles 8-10
gravy from pickles to spread
besan 1 cup
cornflour 1/4 cup
salt little
baking soda a pinch
water to make batter
oil for frying

METHOD
spread pickle gravy on a slice of paneer. cover with another slice
repeat with all the paneer slices in the same way, making sandwich with pickle gravy
dip in batter, to coat well from all sides, deep fry in hot oil till light brown on both sides
drain well,serve at once hot with ketchup or plain

EASY, HEALTHY BREAD DAHI SANDWICH SNACK

INGREDIENTS

bread slices- white/ brown cut into squares/ round 8
green chutney ( mint, coriander leaves, green chillies, salt, lime juice, grind together without adding water, then this chutney will last long, if used carefully) 1 cup
sweet chutney ( tamarind 100 gm, jaggery 100 gm, dates, salt little, chilli pdr. little) pressure cook all, grind, strain, boil well, can refrigerate, this will also last at least for a week- 1 cup
thick fresh curds 2-3 cups
chaat masala little
boiled, mashed kabuli chana/ chickpeas 1 cup
salt little
pepper pdr. little
onion chopped fine little

METHOD

spread green chutney on one side of the bread, spread some mashed chickpeas, sprinkle salt, pepper pdr., some onion, cover with another slice, on which sweet chutney is spread to make a sandwich
Make rest of the sandwiches in the same way
keep on a serving plate spread curds on each sandwich, put some green and sweet chutney on each and serve at once or else it will become soggy
best is to keep everything ready, just before serving make sandwich, put curd and chutneys on top, you can also put some fine sev or boondi and chaat masala on top and serve.

MEXICAN SALAD

INGREDIENTS

corn 1/2 cup
garlic finely chopped 1/2 tsp
spring onion 1/2 cup
capsicum 1/4 each ( red, green, yellow)
oregano 1 tsp
chilli flakes 1 tsp
pepper pdr 1 tsp
salt to taste
oil 3 tsp
parmesan cheese grated 1/4 cup
corn chips to serve

METHOD
in a pan, heat oil, add corn, fry till corns get little brown spots, add garlic, fry well
add the capsicums, spring onion, chilli flakes, pepper pdr. fry well adding salt(veges should be crisp)
add cheese, mix well, remove
spread on plate, serve with corn chips

Easy recipes