Black Rice Kheer

 

 Ingredients

1/2 Cup Black rice  

1 liter Full fat milk

4 tbsp Jaggery pdr

1/2 tsp Cardamom pdr

1 tbsp Ghee  

Cashew nuts 1 tbsp

Almonds chopped 1 tbsp

 

Preparations 

Wash the black rice once in running water. Drain out the excess water. Add in just enough fresh water to cover it, and let it soak for 8-10 hours or overnight.

Once the black rice is done soaking, drain out the excess water from it. 

Take full-fat milk in a heavy-bottomed pan, and place on high heat. Let the milk come to a boil.

Lower the flame , add the soaked and drained black rice to the milk in the pan. Mix well.

Cook on low-medium heat till the rice is cooked through, 25-30 minutes. You will need to stir intermittently, to prevent sticking to the bottom of the pan, and scrape down the cream that forms on the sides of the pan.

Now, add sugar to the pan. Mix well. Simmer the Black Rice Pudding for a couple of minutes more. Switch off gas.

Mix in the cardamom powder to the pudding, after the flame has been switched off.

Chop the cashew nuts and almonds. Heat the ghee in another pan. Reduce flame and add the cashew nut and almond, Allow them to brown slightly, ensuring that they do not burn. Switch off the gas, and add the ghee, cashew nuts and almonds to the Black Rice Pudding. Mix well.

Serve the Black Rice Kheer hot, at room temperature or chilled.

 

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

 

Sorghum Halwa- Gluten-free, millet pudding

 Ingredients

1 Cup Jowar flour

3/4 Cup Jaggery powder

2 Cups Water

3 Tbsp Ghee

3 Tbsp Cashews

3 Tbsp Raisins

1/2 tsp Cardamom powder

Preparations

Heat 1 Tbsp Ghee in a heavy bottomed pan and fry cashews and raisins till cashews turn golden brown.

Remove the cashews and raisins in a plate. In the same pan add 2 Tbsp more Ghee and add jowar flour. Start roasting it on a medium flame.  

Roast stirring continually till the colour changes to a darker shade and an aroma starts to come. Usually takes about 8 to 10 mins. 

Now boil 2 cups water with 3/4 Cup jaggery powder in it. When the water boils, Jaggery will melt. Strain the jaggery to remove impurities.

Add this hot jaggery water to this roasted jowar flour, little by little, mixing well with spatula.

Keep mixing well with spatula, removing lumps if any by pressing it using the spatula. It will take another 8 to 10 mins of mixing well using the spatula till the jowar flour absorbs all the water and the mixture starts leaving the sides of the pan.

In this stage, add the roasted cashews and raisins, (reserving a few for garnishing) and cardamom powder. 

Mix well.  Serve it warm by sprinkling the remaining nuts and raisins on top.

Enjoy the gluten free, healthy dessert. Jaggery has iron, millets are rich vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It's also an excellent source of fiber, antioxidants.

 

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

 

Sorghum chocolate cake- Gluten free, Egg-less, healthy cake

 Ingredients

1 Cup Jowar flour (Sorghum flour) {106 grams}

2 Tbsp unsweetened Cocoa powder {10 grams}

1/2 tsp Baking powder

1/4 tsp Salt

1/4 Cup thick Curd or Yogurt {60 ml}

1/4 tsp Baking soda

1/2 Cup Jaggery powder {66 grams}

1/2 Cup Milk {100 ml}

1/4 Cup Ghee {54 ml}

 

Preparations

Take yogurt and baking soda in a bowl. Mix well. Keep aside.  

Also preheat the oven in the center rack at 180 C for 10 minutes. 

Sieve together all the dry ingredients – Jowar flour, cocoa powder, baking powder and salt and keep it aside.  

Now to the yogurt- baking soda mix, add jaggery powder, milk and ghee. Mix well. 

Now add the dry ingredient mix to the wet ingredients and mix using spatula. Don’t over mix and just fold until you can’t see any dry flour specks. 

Now spread the batter evenly in your greased baking pan.

Now keep the pan to bake @ 180 deg. C for 15 minutes, keep an eye, as the time can vary a lot depending on the size of your oven, outside temperature, voltage etc.

Check by inserting a toothpick in the center, if it comes out clean, remove from the oven, completely, invert it on a plate, cut and enjoy the gluten free healthy chocolate cake. 

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

 

Adhirasam- special sweet during festivals and marriage in South India

 Ingredients:

For the Adhirasam dough:

• 1 cup raw rice (preferably short-grain or idli rice)
• 1/2 cup jaggery powdered 
• 1/4 tsp cardamom pdr
• A pinch of dry ginger pdr
• Water (as needed)
• 1 tsp ghee

For frying:

• Ghee or oil (for deep frying)

Method:

Preparing rice flour:

1. Rinse the raw rice thoroughly and soak it in water for about 4–5 hours. After soaking, drain the water completely.
2. Spread the soaked rice on a clean cloth or paper towel and let it dry for a couple of hours. It should be damp but not wet.
3. Once the rice is dry, grind it in a wet grinder or food processor into a fine, smooth batter. You can add a little water as needed to help the grinding process.
4. After grinding, transfer the rice batter to a bowl.

Preparing the jaggery syrup:

1. In a pan, heat the powdered jaggery with 1/4 cup of water. Stir the jaggery until it melts completely, and then let it boil for a minute or two.
2. After boiling, strain the jaggery syrup to remove any impurities. 
3.  Allow the jaggery syrup to cool slightly, but it should still be warm when mixed with the rice flour.

Making the dough:

1. Once the jaggery syrup has cooled to a comfortable temperature, slowly add it to the rice flour. Stir constantly to form a smooth, thick dough.
2. Add cardamom powder and dry ginger powder to the dough, and mix well. The dough should be soft and sticky, but not runny.
3. Let the dough rest for about 2-3 hours at room temperature. This resting time helps the dough develop flavour and texture.

Shaping the Adhirasam:

1. Grease your hands with a little ghee or oil to prevent the dough from sticking.
2. Take a small portion of the dough and flatten it out on a piece of banana leaf or parchment paper into a disc, similar to a doughnut shape.
3. Gently press your thumb in the centre to create a hole, just like a doughnut.

Frying the Adhirasam:

1. Heat a pan or deep frying vessel with ghee or oil over medium heat. The oil should be hot but not smoking.
2. Gently drop the shaped Adhirasam doughnuts into the hot oil and fry them until they turn golden brown and crisp on both sides. Flip them gently to ensure even frying.
3. Once fried, remove the Adhirasam from the oil and place it on a paper towel to drain excess oil.

Serving:

1. Let the Adhirasam cool slightly before serving. It will become crisp on the outside and soft on the inside.
2. Adhirasam can be enjoyed as a snack or dessert. It’s delicious when served warm.

Tips:

• Ensure the dough is not too soft or watery, as this will affect the shape and texture of the Adhirasam.
• You can store the prepared Adhirasams in an airtight container for up to a week. They stay fresh and tasty when heated slightly before serving.
• You can also try making them with palm jaggery for a slightly different flavour.                                                                     
  

   

  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

SUDKA - Besan Doodh / Besan Sheera

WHY SHOULD YOU DRINK SUDKA DURING WINTERS?  On cold winter night, you get a cup of this Sudka with it, which acts as a wonderful comforter that will help you relax and sleep well all night. 

Must have, very nutritious with besan, black pepper, haldi and ginger powder in it.  This is an excellent Punjabi drink for cold and cough and very good for women for many issues. 

Recipe is so easy -- In a pan, take 1 tsp ghee, It should be on low flame- Add Black pepper, 2 tsp besan- Then add 1/2 tsp haldi & 1/2  tsp dry ginger powder- Mix everything well & dry-fruits of the choice- Add 2 cups of milk- Add some saffron (optional)- Bring 2-3 boils - Turn off the heat and add 1.5 tbs jaggery powder (you may increase or decrease per your taste)- And Sudka is ready. Garnish with some more dry fruits- The Best time to have  this is before bed time - Make sure you serve it hot. Have a wonderful good night's sleep.

 

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.

 

Egg-less Brownies

 Ingredients 

1/2 cup butter (100g)

1/4 cup dark chocolate (43g)

6 tbsp jaggery

3/4 cup milk, warm

1/2 cup wholewheat flour

6 tbsp cocoa powder

1/3 cup milk chocolate chunks (58g)

Chocolate chips, for top

 

Method

Spread a layer of salt at the bottom of a cooker and set it in low to medium heat. Place a hollow stand in the middle and cover the cooker with the lid, remove the whistle and let it preheat for 10 mins. 

Grease a 6 inch square pan with butter or oil and line it with parchment paper leaving handles on two ends for easy lifting after baking.

Add butter and chocolate in a bowl and melt it in a microwave at 30 seconds intervals till completely melted.

Add jaggery powder and milk to the above mixture and mix well. 

Dump in the flour and cocoa powder into this mixture and form a smooth lump-free batter. 

Fold in the milk chocolate chunks evenly into the batter and transfer the batter into the greased pan. Sprinkle some more chocolate chips on top of the batter.

Carefully place the brownie pan inside the cooker and bake for 25-30 mins. 

Let the brownies come at room temperature before demoulding and slicing. You can also refrigerate the brownies for 30 mins for sharper edges.

 

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.

 

Whole Green Gram Sweet Sundal

 Ingredients:

 Whole green moong dal 1 ½ cup

gur: ½ cup (as per taste

fresh coconut grated ½ cup

cardamom pdr: ½ tsp

ghee: 1 tbsp

salt: a pinch

 

Method:

Soak the whole green moong dal for about 30 minutes.

Pressure cook it till 1 whistle comes. The dal should hold its shape and should not be mushy.

Spread the cooked dal on a plate and let it cool.

Grate gur /jaggery and sprinkle on the cooled dal. Sprinkle grated coconut, cardamom powder, and salt. Gently mix well. Take care not to turn the dal into a mushy mass. Top it up with a tablespoon of warm ghee.

The sundal is not overly sweet. It should have just a bit of sweetness and a bit of savouriness. But the choice is purely individualistic.

One can serve this warm or at room temperature.

 

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.

 

Mangalore Buns OR Sweet Banana Puris

 Ingredients

• 1 banana medium-sized robusta banana or any variety, preferably overripe
• 3 tbsp raw sugar or jaggery powder, add as required
• ½ tsp cumin powder 
• 1 pinch salt 
• 2 pinches baking soda 
• 1 to 2 tbsp yogurt
• 11/2 cups whole wheat flour or all purpose flour or use half-half of both
• 1 teaspoon ghee
• oil as required for deep frying

Making dough

• In a mixing bowl, take the chopped banana and sugar.
• The sugar helps in the mashing of the bananas very well. You can also just puree the bananas in a blender and then add sugar.
• The bananas have to be mashed well.
• Add the flour (whole wheat flour or all purpose flour or mix of both), 1 tablespoon curd (yogurt), salt, ghee, baking soda and cumin powder to the banana puree.
• If you can knead with 1 tablespoon curd, then fine. If the mixture looks dry or floury, then add 1 tablespoon curd again and knead. The quantity of curd required depends on the type and quality of flour.
• Knead into a smooth dough. The dough is slightly sticky. So while kneading you can apply some oil/ghee in your hands and knead.
• If the dough becomes very sticky, then add some whole wheat flour and sugar accordingly.
• Keep the dough covered in a bowl for 3 to 4 hours at room temperature or refrigerate the dough overnight or for 7 to 8 hours. You can spread some oil on the outer surface of dough so that it does not become dry while resting.
• Lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.

Frying Mangalore buns

• Take small to medium sized balls from the dough and roll into a puri having about 4 inch diameter. Don't roll them thin but keep medium thickness.
• This way roll all the banana puri and arrange them in a tray or plate without touching each other. Keep them covered with a kitchen towel until you begin to fry them.
• Heat any neutral flavored oil for deep frying. Keep the heat to medium to medium high.
• When the oil becomes medium hot, gently slid each puri in the oil. When the puri puffs up and become golden from one side then turn over gently using a slotted spoon.
• Fry the second side until golden and crisp. Turn over a few times if required for even cooking and color.
• While frying, take care that the banana buns does not break in oil otherwise they soak lot of oil.
• Remove them with a slotted spoon and drain on paper napkins to remove excess oil. Fry the remaining buns this way.
• Serve the buns, hot or warm plain or with milk or a cup of tea of coffee.

Notes

• For a more sweeter buns, you can add more sugar. Adding less or more sugar also depends on the sweetness of bananas.
• The recipe can be made with whole wheat flour or all purpose flour or an equal mix of both flours. I prefer to make them with whole wheat flour.
• The dough should be smooth and slightly sticky.
• While frying the temperature of the oil should be medium hot. So depending upon the kind of pan you use keep the heat to medium or medium-high. Use any neutral-flavored oil with a high smoking point for deep frying.
• To make vegan banana buns, use plant-based yogurt and oil to knead the dough.
• The recipe can be scaled.
• Since curd is used you have to finish them on the same day. They taste best when served hot or warm.                            
  

   

  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 infor on cancer and health related topics
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs. I'm going to add posts there, do give me your valuable feed back on my blogs.