Instant Rava Idli

 Ingredients

rava 1 cup

curd 1 cup

water 1/2 cup

jeera 1/2 tsp

mustard seeds 1/2 tsp

green chili 1 chopped

oil 1 tsp

salt to taste 

baking soda 1/2 tsp

cashews chopped 2 tbsp 

 

Preparations

heat  oil, add mustard seeds, jeera, once it crackles, add green chili fry for a minute along with cashews till light brown, add suji fry for 2-3 minutes

add curd, water, salt mix well, add baking soda mix well

add the batter on greased idli plates, see the water in the idli steamer/ cooker is boiling

place the plates carefully, cook on medium flame for 10-12 minutes.

while idlis are getting cooked , grind fresh grated coconut with pottukadalai( roasted dal), green chilies, coriander leaves, salt, little water to a thick paste. 

season the chutney with 1 tsp hot oil, mustard seeds 1/2 tsp, hing little, urad dal 1-2 tsp, curry  leaves finely chopped, mix well, enjoy with your soft rava idli. 

 

 

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Dry Masala-Stuffed Eggplants

 

 Ingredients 

6 small round eggplants/ brinjal 

chili pdr 1 tsp

 

turmeric pdr 1/2 tsp

 

cumin pdr 1 1/4 tsp 

 

amchur pdr 1/2 tsp 

veg. oil 2 tbsp divided 

 

coriander pdr 11/2 tbsp 

Kosher salt 

 

 

Preparations

 

Slit eggplants lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. In a small mixing bowl, combine red chili powder, turmeric powder, cumin powder, amchur powder, coriander pdr, and 1 tablespoon oil into a paste. Season to taste with salt.

Gently open each eggplant, spoon 1/4 to 1/2 teaspoon of the paste (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside. Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds. Turn heat down to medium and cover. Allow to cook until completely tender, about 12 minutes total, opening once to turn eggplants over. Remove from heat, drain excess oil on a paper towel, and season with salt to taste. Serve hot with rotis (Indian bread) or with white rice and dal (lentil soup).

 

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Chocolate Peppermint Sandwich Cookies

  

Ingredients

For the Cookies:

1 1/2 cups all-purpose flour (6 3/4 ounces; 191 g)

1/3 cup Dutch process cocoa powder (1 ounce; 28 g)

1 tsp kosher salt; for table salt, use half as much by volume

3/4 tsp baking powder

1/3 cup (80 ml) refined coconut oil, at room temperature (see notes)

2/3 cup granulated sugar (4 2/3 ounces; 132 g)

5 1/2 tbsp unsalted butter (2 3/4 ounces; 78 g), softened

1 large egg yolk

2 tbsp (30 ml) heavy cream

2 tsp vanilla extract

1/4 tsp peppermint extract

For the Frosting:

12 tbsp unsalted butter (6 ounces; 170 g), softened

1 3/4 tsp vanilla extract

1/4 tsp  kosher salt; for table salt, use as much by volume

1/4 tsp peppermint extract

2 3/4 cups powdered sugar (11 ounces; 312 g)

3 tbsp (45 ml) heavy cream, divided

3 tbsp finely crushed soft peppermint candies (22 g), plus more for serving

Directions

For the Cookies: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 325°F (190°C). In a medium bowl, whisk flour, cocoa powder, salt, and baking powder until well combined. Set aside.

In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat coconut oil, granulated sugar, and butter on medium speed until fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed. Add egg yolk, cream, vanilla, and peppermint extract on medium speed until combined, about 15 seconds.

With mixer running on low speed, gradually add reserved flour mixture, beating just until a dough forms, 1 to 2 minutes, stopping to scrape down sides of bowl as needed.  

Transfer dough to a clean work surface and place between 2 pieces of parchment paper. With a rolling pin, roll dough to 1/8-inch thickness. Transfer dough to a baking sheet and freeze until firm, 5 to 10 minutes. 

Remove dough from baking sheet and transfer to kitchen counter. Remove top sheet of parchment. Line 2 rimmed baking sheets with parchment paper and set aside. Using a 2 1/4-inch fluted or plain round cutter, cut out enough cookies to fit on both prepared sheets (about 14 to 18 cookies per sheet), spacing them about 3/4 inch apart. If the dough softens during cutting, return it to the freezer and chill until firm.

 

Using a 1-inch fluted cutter (or a small holiday-themed cutter), cut out center from half of the cookies. A toothpick can help lift out the small cutouts, if needed. 

Bake 2 sheets at a time until cookies are set, about 12 minutes, rotating pans back to front and top to bottom halfway through baking. Transfer cookies to wire racks and allow to cool completely, 30 to 60 minutes.

While first batch of cookies bake, gather scraps, gently pressing them together, and reroll between two sheets of parchment. Freeze until firm, 5 to 10 minutes. Repeat cutting and baking remaining cookie dough until all of cookie dough is used, for a total of 44 to 52 cookies, making sure baking sheets have fully cooled before transferring cookies to them. 

For the Frosting: In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat butter, vanilla, salt, and peppermint extract on medium speed until smooth and creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar and 2 tablespoons heavy cream, beating until just combined, 30 to 60 seconds. Beat on medium-high speed until fluffy, about 2 minutes, adding remaining 1 tablespoon cream, 1 teaspoon at a time, until frosting reaches a pipeable consistency. Using a flexible rubber spatula, fold in peppermint candies until evenly distributed.  

 

Transfer frosting to a piping bag fitted with a 1/2-inch round tip. Pipe filling over the flat sides of the whole (uncut) cookies, smoothing the tops with an offset spatula. Place the cut-out cookies on top, flat sides down, to form sandwiches. Garnish with additional crushed peppermint. 

Notes

Be sure to use refined coconut oil, not unrefined (or "virgin") coconut oil. Refined coconut oil has a neutral flavor and aroma, so it won’t introduce coconut notes into the cookies.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Kalinti (Crispy North African Chickpea Flour Pie) With Herb Salad

  

Ingredients

For the Chickpea Flour / Besan Pie:

⅓ cup (80 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for greasing pan

2 cups finely milled chickpea flour (about 9 ounces; 250 g) 

4 cups (960 ml) cold water

2 3/4 tsp (about 9 g) kosher salt; for table salt, use half as much by volume or same weight

1/2 tsp garlic powder, optional

1 large egg

For the Salad: 

2 tbsp (30 ml) extra-virgin olive oil

1 1/2 tsp (7 1/2 ml) fresh lemon juice (from 1 lemon)

Flaky sea salt  to taste

Freshly ground black pepper, to taste

2 1/2 ounces (about 2 1/2 cups) arugula or a mix of arugula and baby spinach

1/4 cup (about 5 g) flat-leaf parsley leaves and tender stems, roughly chopped

2 scallions, thinly sliced

For Serving:

Crusty bread, such as baguette

Cumin pdr

Sweet paprika or cayenne

Directions

For the Chickpea Flour Pie: Adjust oven rack to middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with a wire rack and set aside. 

While baking pan heats, whisk chickpea flour, cold water, salt, and garlic powder, if using, until smooth and no lumps remain, 2 to 3 minutes. Add egg and remaining 1/3 cup (80 ml) olive oil and whisk until fully combined. 

Once baking pan is out of the oven, whisk batter briefly to recombine and pour batter into hot pan (the oil will bubble up around the edges and rise to the surface).  

Transfer baking sheet with pan to oven and bake until top is deeply golden and crisp, the center is softly set and custard-like, and a toothpick inserted near the edge comes out clean while one inserted in the center has a thin, custardy film, 40 to 45 minutes. Allow kalinti to cool until custard settles, about 5 minutes. 

For the Salad: While kalinti cools, in a large bowl, add olive oil, lemon juice, salt, and pepper and whisk until combined. Add arugula, parsley, and scallions, and gently toss to coat. 

For Serving: Top kalinti with cumin and paprika (or cayenne). Slice into squares or rectangles. Serve warm with arugula salad, bread, and harissa on the side. Alternatively, spread a thin layer of harissa on bottom side of bread, tuck slices of kalinti and spoonfuls of salad into bread for a sandwich-style version.  

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

  

 Ingredients

for filling

1 1/2 cups Greek yogurt

1/2 cup finely grated feta cheese

1 tbsp fresh juice from 1 lemon

1 tbsp finely minced fresh oregano

1 tsp finely minced fresh mint

1 tsp finely minced fresh dill

1 tsp minced garlic (about 1 medium clove)

Kosher salt and freshly ground black pepper

For the Eggplant Rolls:

2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices

1/3 cup extra-virgin olive oil

3 Roma tomatoes, stemmed, cored, and cut into 1/4-inch dice

1 English cucumber, seeded and cut into 1/4-inch dice

Kosher salt and freshly ground black pepper

Directions

For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper. 

 

For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2 to 3 minutes per side. Transfer to a large tray or cutting board and let cool for 3 to 5 minutes. 

 

Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Omelette with loads of Vegetables and cheese ! Very healthy and filling

 Ingredients and Prep

Beat 3 eggs with  salt and pepper

Add 200 ml milk and whisk well

Peel and grate 2 big potatoes, wash well

Squeeze out the water well add to the egg mixture, mix well

Add wheat flour 150 gm, mix well

Chop coriander leaves, add to the mixture, mix well

Spring onion with green 3 , chop and add to the egg mixture, mix well

In a pan heat oil, add 3 roughly chopped garlic, fry till brown remove

Finely chop 1 onion, add to the same pan, fry

Grate 1 carrot, add to the onion, fry

Finely chop ½ of a small cabbage, add it to the onion mixture, add salt and pepper pdr

Herbs of your choice 1 tsp, mix all well, cover and cook

Chop a tomato finely add to the egg mixture, mix well

Add the cooked veggies to the egg mixture, mix well

Chop 200 gm mushrooms

Heat a big pan with oil, fry the mushrooms

Chop 1 leek, add the leek to the mushroom add salt and 200 ml cream, mix well

In a bowl mix 150 gm thick curd with salt and pepper, crush a garlic, mix all well

Add a tbsp of chopped coriander leaves to the curd, mix well

Once the mushroom n leek has absorbed the cream, remove

In a pan add oil, spread the egg mixture evenly all around in 3-4 batches, cook like omelette well on both sides, spread the mushrooms mixture on top, spread some grated cheese, top with another omelette, cut and serve with curd dip.

 NOTE- you may add vegetables of your choice.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs