Oats and lentils appam

Ingredients
Oats - 3/4 cup
Tuvar dal - 1/4 cup
Channa dal - 1/4 cup
Urad dal & moong dal - 1 tbsp each
Ginger - 1 inch piece
Green chilies -4-5 or as per taste
ajwain- 1 tsp
Onion - 1
Curry leaves - 1 sprig finely chopped
Coriander leaves finely chopped - 1 tbsp
hing - 1/4 tsp
Salt - to taste

Method  
Wash and soak dals together for 3 hrs.
Add the soaked dal with coarsely chopped ginger and green chilies and grind coarsely, add oats, run the mixie for a minute or two till all get blended well.
Mix enough water to get pouring consistency. Add chopped onions,curry leaves,coriander leaves,salt, ajwain and hing.Mix well.
Heat paniyaram/ appakarai/ poaching pan,grease it with oil and spoon the batter,cook covered in medium flame, till it gets brown in the bottom.
Turn and cook until it evenly turns golden brown.Drizzle oil if  necessary. 
It can be eaten plain or serve with chutney of your choice.



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https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Instant Oats Dosa

Ingredients

Quick cook oats - 3/4 cup powdered

Rice flour - 1/4 cup

Wheat flour -1/4 cup

Green chilies - 2 finely chopped

Curry leaves - 1 tbsp finely chopped

Jeera/ cumin - 1 tsp

Onion - 1 finely chopped ( optional)

Salt - to taste

Hing little

Water - as needed

Oil as needed 

Method

1. Make a thin batter of the all the ingredients, add onion last.
2. Heat tawa ,when hot, smear little oil, then pour the batter to make dosa. Sprinkle little oil. Cook in medium flame.
3. Turn over, add little oil, cook till the dosa becomes golden brown.
4. Serve hot with chutney or sambar.                                                                                             NOTE   - you can chop tomatoes if you along with onion, those who like mushroom, can chop and add or those who love paneer/ cheese you may add that. But , while adding cheese, after you turn the sides, sprinkle on top, fold it, keep for a minute, for the cheese to melt, then serve hot.                                                                                                                                                      For my other blogs, I'm giving the links below, feel free to view and comment too.
   https://cancersupportindia.blogspot.com. for all cancer and health related topics
   https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Uses Of Different Types of Cocoa And Baking Tips

A.Black cocoa, a cocoa that’s been more heavily Dutched than usual, giving it very dark color and intense flavor;
B. Double Dutch cocoa blend, a combination of Dutch-process cocoa and black cocoa;
C.Triple cocoa blend, a blend of Dutch-process cocoa, black cocoa, and natural cocoa;
D. Bensdrop Dutch-Process Cocoa, a high-fat Dutch-process cocoa;
E. Cocoa Rouge, a Dutch-process cocoa that lends baked goods appealing reddish color;
F. Natural cocoa (Ghirardelli natural cocoa is included here for purposes of comparison)

These cocoas look quite different, don’t they? But as you’ll soon see, the color of the raw cocoa doesn’t always translate to the color of the brownie. Or cake. Or hot fudge sauce.

First, let’s briefly explore the difference between natural and Dutch-process cocoa.

Natural cocoa is solid unsweetened chocolate (baker’s chocolate) that’s had most of its fat removed before being ground into powder.

Dutch-process cocoa is natural cocoa that’s been treated with an alkalizing agent to lower its acidity, thus allowing more of its pure chocolate flavor to shine through.

The difference in acidity between natural and Dutch-process cocoas means that they can’t be seamlessly interchanged, one for the other, in every recipe. While natural cocoa will give your baked goods a different flavor and color than Dutch-process, the main difference is one of leavening.

If you’re preparing a recipe that uses baking soda as its leavener; and if there’s nothing else acidic* in the recipe, then natural cocoa is your cocoa of choice. Its acidity neutralizes baking soda’s potentially strong, “soapy” flavor; and because natural cocoa is acidic, and baking soda is a “base” (remember your chemistry?), when the two get together they produce a reaction: CO2 bubbles, which make your cake, brownies, cookies, or whatever you’re baking rise in the oven
.
*And by acidic, don’t think simply buttermilk, coffee, vinegar, yogurt, sour cream, etc. Molasses, brown sugar, applesauce, pumpkin – in fact, most puréed fruits – and other potentially surprising ingredients are actually quite high in acid. So be thoughtful when studying your recipe’s ingredients.
Alternatively, if the recipe you’re making includes baking powder (or baking powder and baking soda both, with baking powder predominating), choose either natural or Dutch-process cocoa. Since baking powder is already balanced (acid/base), the cocoa is there less for its part in the leavening process, more for its flavor.

We’re getting a bit deep here, I know; hang in there. I just wanted to set the stage for the following baking experiments.

First up: brownies.
No brag, just fact: our Fudge Brownies recipe is, quite simply, THE BEST. Unlike some brownie recipes that use unsweetened solid chocolate, this one relies 100% on cocoa for its chocolate flavor.
The leavening in the recipe is baking powder, not baking soda, which means you should be able to use either natural or Dutch-process cocoa. Let’s see what these brownies look like, baked with six different cocoas.
Rather than make six batches of brownies, I made one basic batter, divided it into six bowls, and stirred a different cocoa into each. The batter was then poured into the wells of a bun pan, to make six individual round brownies.
There’s a difference in color, for sure – both outside, and in. For reference, in the right photo above, cocoas A-B-C are stacked top to bottom on the left; D-E-F top to bottom on the right.
And the flavor? The black cocoa brownies, upper left in both photos, were the most assertively chocolate. The Double-Dutch brownies, while certainly less assertive than those made with black cocoa, did have that hint of bittersweet chocolate. The ones made with natural cocoa tasted a tiny bit acidic. And the other three brownies exhibited a slight difference in color, but (to me) no noticeable difference in flavor.
Next up: Cake Pan Cake, down the years one of our most beloved cake recipes. It’s made with baking soda, but also includes a tablespoon of vinegar.
So, class, which cocoa should you use – natural, or Dutch-process?
Yes, you in the front row, waving your hand – either, you say?
You’re absolutely right. Since the recipe is leavened with baking soda AND includes an acidic ingredient, either Dutch-process or natural cocoa are appropriate here.

Again, there’s a noticeable difference in color. The photo on the right shows natural, black, and Triple Cocoa Blend side by side, so you can see both ends of the spectrum, plus the middle ground.
And again, the flavor of the black cocoa cake was most assertively dark chocolate; the natural, a tiny bit acidic.


For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Rasam without dal / imli( tamarind)

INGREDIENTS

tomatoes 1 big / 2 small cut into halves

water 2 cups + more

salt to taste

curry leaves

coriander leaves

oil/ ghee 1 tsp

mustard seeds  1/2 tsp

methi seeds few

garlic crushed 4-5

 to powder

cumin 1 tsp

peppercorns 1/2 tsp
coriander seeds 1 tbsp

curry leaves few

dry red chili 1

METHOD

powder jeera, peppercorns, coriander seeds, curry leaves

in a pan, heat 2 cups water, with little haldi, once water boils, add tomatoes that are chopped into halves, let it simmer 5-7 minutes, with a strainer ladle, take out tomatoes, peel the skin and grind adding little water

In a pan, heat ghee/ oil, add mustard seeds, once it crackles, add methi, add garlic, fry well for 2 minutes, stirring almost continuously, add the powdered masala, fry well for 2minutes, add tomato puree along with water in which it was cooked, adding curry leaves and coriander seeds

once it comes to a boil, switch off the rasam.

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Vegetable Appam

Ingredients

besan 1/2 cup

suji 2 tbsp

curd 2 tbsp

salt to taste

green chilies or chili pdr to taste

ajwain 1/4 tsp

hing little

spinach chopped 2 tbsp

coriander leaves with stem finely chopped 2 tbsp

cabbage finely chopped 1 tbsp

water as needed to make a thick batter
oil to cook

METHOD

 

mix all the ing. well, heat an appam vessel, make appams putting little oil, if possible keep the vessel covered and cook in medium flame for 3 minutes, turn over and cook for another minute, at this time, if desired, you may add some grated cheese or cheese pdr. on top and keep the vessel covered for a minute, for the cheese to melt, serve hot.

By chance, not eating at once, then make appams, before serving, heat a tbsp of butter in a kadai, add the appams, toss well in low flame well, turning the sides, then sprinkle some cheese pdr., if desired, then some chaat masala, mix well, serve at once with some chutney or sauce.

 

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Instant Healthy Beetroot Idli Upma

INGREDIENTS
beetroot finely chopped 2 tbsp
green chili finely chopped to taste
curry leaves finely chopped 1 tsp
hing little 
baking soda  1/8 tsp
salt to taste
atta / wheat flour  5 tbsp
fine rava / semolina  1 tbsp
curd 1 tbsp
water to make thick batter

for frying
oil 1 tbsp
jeera 1/2 tsp
urad dal 1 tsp
chana dal 1 tsp
hing a pinch
curry leaves finely chopped 1 sprig

METHOD

add atta, rava, beet, salt, green chili, curry leaves well
add curd, mix well
add enough water to make a thick batter like for idli
last add baking soda, beat well for 4-5 minutes for the batter to become fluffy
I steamed for 6 minutes in the microwave idli plates, I got 8 idlis ( you may steam in normal idli plates, those who don't have idli plates, don't worry, spread the batter in a greased plate, steam for 10 minutes or till cooked
remove, cool, then remove and crumble it well
heat oil, add jeera, once it crackles, add the dals, fry well, add hing and curry leaves, fry for few seconds, add the crumbled idlis, mix well, cover and keep the gas in low flame for it to get nicely roasted, then stir again, cover and keep for few minutes to get roasted on all sides. 

It was hubby's tea time snack, as I wanted him to eat healthy, even though more work for me, as staying in a gated society, I don't have to cook at home, but as I love cooking, keep trying something or the other. I love to eat varieties of healthy food.

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement    

AMLA / INDIAN GOOSEBERRY PUDDING/ HALWA

INGREDIENTS
amla 4
milk 300 ml approximatey
cornflour 2 tbsp
vellam 1 1/2 cups
brown sugar 1/2 cup
salt a pinch

METHOD
wash, dry and finely chop  amla
I cooked the entire in the microwave, can be done over gas too
add little milk just enough to cover amla, micro high 90 seconds
remove, stir, keep for another 90 seconds
by now, if milk has thickened, add little more milk and cook till soft, adding little salt
mash well using veg masher, add cornflour and more milk to mix it
micro again for 90 seconds, remove, stir, if too thick, add some more milk to cook for another 90 seconds
remove, add gur, brown sugar, mix well, keep cooking by removing once in 90 seconds to stir well.
cook till thick, remove, cool, may add nuts and raisins roasted or plain.
I enjoyed it, hubby also tasted in the afternoon, liked it, only forgot to take photo, shall do so tomorrow. 
Store in the fridge once cool, as it is cooked with milk.

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement   

SPICY BESAN SQUARES

 BATTER READY TO MICROWAVE

 HALF COOKED

 COOKED AND CUT

FRIED AND READY TO EAT

INGREDIENTS
besan 1 cup
suji 2 tbsp
buttermilk 1 cup
water 1 cup
carrot grated 3 tbsp or more if desired
green chilies finely chopped to taste
salt to taste
ajwain 1/2 tsp
hing little
butter/ ghee 1 tbsp
coriander leaves finely chopped 2 tbsp
curry leaves finely chopped 1 tsp

METHOD
put besan, suji, rest of the ingredients except butter in a microwave safe dish, mix well, so no lumps are there
micro high for 1 minute, remove, mix well, micro high for 4-5 minutes till done, i.e., when you insert the knife in the centre of the dish, it should come out clean.
cut into squares, heat ghee/ butter in a pan, add the cut pieces and fry till lightly crisp, serve hot with tea / coffee.

For my other blogs, I'm giving the links below, feel free to view and comment too.  
https://cancersupportindia.blogspot.com. for all cancer and health related topics  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement  

BESAN-SUJI BARFI IN MICROWAVE

INGREDIENTS
besan 1 1/2 cups
fine suji 3/4 cup
milk 2 cups
ghee 3 tbsp
gur( molasses) 1 cup
brown sugar 1/2 cup or little less ( you may add or decrease as per taste)

METHOD
In a microwave safe dish, put besan, mash well with a spoon, so there are no lumps, add about 1 1/2 tbsp ghee, mix well, microwave on high power for 1 1/2 minutes.( mine is ordinary microwave)
remove, mix well, micro for another 1 1/2 minutes
remove, add suji, & add another 1/2 tbsp ghee, mix well, micro high for 1 1/2 minutes
add milk, whisk well so there are no lumps, add gur and brown sugar , mix well, micro high for 2 minutes
remove, beat well, again micro high for 1 1/2 minutes
remove, beat well, add another 1-2 tsp of ghee, mix well, micro high for 1 1/2 minutes
when you mix, it will all come together
grease a plate, spread and level it, after 10 minutes, you can cut into desired shape.


NOTE- I prefer to use gur more than white sugar, as it is healthier option and you can get iron too.
I also prefer brown sugar than white sugar, in case, you don't have gur or brown sugar, you may use normal white sugar and make in the same way.
Normally, when one makes besan barfi or halwa, the amount of ghee is almost half the amount of besan or little more. I can't digest fat, so, I prefer to make my desserts healthier with less fat and using healthy sweetener.
Those who don't have microwave, can try this over gas, using a thick kadai or non-stick pan, but remember to keep stirring besan when you fry and fry on low flame till aroma comes.
Then add suji and fry for another 2 minutes, then add milk, cook till milk is absorbed, then add sugar and cook till it leaves the sides, towards the end, you may need to add some ghee, a tbsp roughly more than the amount mentioned.

For my other blogs, I'm giving the links below, feel free to view and comment too.  
https://cancersupportindia.blogspot.com. for all cancer and health related topics  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement