Kodo Millet ( Varugu rice) Phirni

 

A nutritious twist on classical phirni, this recipe simmered ground kodo millet with milk, pureed apples, and aromatic saffron. The natural fruit sweetness nicely complements the millet’s texture, serving up a sophisticated, low-glycemic option for celebrations. 

 

Ingredients

Kodo millet (dehulled grains) – 50 g

Milk – 500 ml

Sugar – 80 g

Cardamom powder – 1/2 tsp

Pista – 1 tsp crushed

 

Instructions

Soak kodo millet grains in water for 4 hours and wash thoroughly.

Grind the soaked millet into a fine paste by adding a small amount of water. Keep aside.

Heat milk in a pan until it comes to a boil, then simmer on low flame.

Add the millet paste to the hot milk while stirring continuously to avoid lumps.

Cook the mixture until it thickens to a creamy consistency.

Add sugar and mix well until dissolved.

Add cardamom powder and stir.

Garnish with crushed pista.

Refrigerate for about 1 hour.

Serve chilled.

NOTE-

You may add some finely chopped apple while cooking the ground millet if desired o half way of millets when cooked. 

 

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Healthy Flourless Cake with Nuts and Raisins

 Ingredients and Preparations

oats 1 cup

eggs 3

salt a pinch, mix the above ingredients well

banana 1 chopped

apples 2 chopped , blend both the fruits to a fine smooth paste and add to the pats mixture

raisins 40 gm, wash and soak in water, drain well, dry over paper towels, add to the oats mixture.

walnuts 50 gm, chop well

grease a baking pan well , pour the oats mixture, tap well, sprinkle walnuts on top, press it down lightly.

Bake in a pre-heated oven @ 180 C/ 360 F for 30 minutes.

Thick curd 150 gm, spread on top of the cake, cut the cake into small squares, spread the curd all around the sides well, spread some chopped nuts on top and serve. 

 

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Apple-Plum-Raisins-Sunflower Egg-less Cake

I wanted to try this cake since some days. My own idea. Plums were not too sweet, I chopped and mixed them with sugar, along with finely chopped apples.

Ingredients

plums 5 finely chopped

apple 1/2 finely chopped, both the fruits were mixed with sugar well and soaked for almost 2 1/2 hours. 

raisins washed and soaked 2 tbsp, mixed with the fruits

sunflower seeds 2 -3 tbsp

all purpose flour about 3/4 cup

baking pdr 1 tsp

baking soda 3/4 tsp

salt little

banana mashed 2 tbsp

sugar 1/2 cup or as needed

vanilla essence 1 tsp

coconut oil 2 tbsp +

milk 2 tbsp

curd 1 tbsp

 

Preparations

in bowl I added the soaked fruits

added baking pdr and baking soda with salt to the fruits, it just started expanding, that I had to shift it to a bigger bowl

then added oil, milk,  flour about 3 heaped tsp at a time, mixing well, added sugar ,added more flour mixed well, continued till I got the desired consistency which should be thinner than the normal cake batter

added essence and seeds, mixed well.

greased 2 micro-safe glass plates, poured the mixture, micro high for 4 minutes, after 1 plate was done, I baked the second plate for 4 minutes.

once removed, with a knife turned around the corners, the cake easily came out when I tapped it onto a plate, cooled a little, then cut into pieces. 

due to slightly sour plum,when you get the plum pieces  mixed with the sweetness of the cake, it tastes better.

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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

One-bowl Apple-cinnamon cake, Egg-less cake

 Ingredients

Mix in a bowl all the ingredients and bake  

Flour 1 cup

Sugar ½ cup

Milk ½ cup

Oil  ¼ cup

Apple chopped 1

Cinnamon pdr little

Bake for 25-30 minutes in a preheated oven @ 180 C.

 

NOTE- As the size of the ovens vary, so too voltage, I request you to keep a watch on your cake right from 15 minutes on wards if your oven is small, bigger will take around 30-40 minutes depending on the size. Best is to keep an alarm accordingly. Mostly you can smell the cake once it is done. Good luck.

NOTE 2- I gave my small OTG due to lack of space in my kitchenette here. I bake cakes in my microwave. If I bake in the glass plate to cover the micro-safe dish, then I need just 3 1/2 minutes. But the batter should be more flowing than the normal cake batter, then you'll get a real soft 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

Oatmeal with Fruit & Nuts

  

Ingredients

½ cup old-fashioned oats

1 cup skim milk

¼ cup nonfat plain Greek yogurt

¼ cup chopped apple

1 tbsp walnuts, toasted if desired

Preparations

Combine oats and milk in a small saucepan. Bring just to a boil over high heat; then reduce the heat to medium and cook, stirring frequently, until the oats are tender and creamy, 4 to 5 minutes. Remove from the heat, cover and let stand for 2 minutes. Serve topped with yogurt, apple and walnuts.  

 

Tips

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

 

 

 

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

Mixed Greens with Lentils & Sliced Apple

  

Ingredients

1 ½ cups mixed salad greens

½ cup cooked lentils

1 apple, cored and sliced, divided

1 ½ tbsp crumbled feta cheese

1 tbsp red-wine vinegar

2 tsp extra-virgin olive oil

Preparations

Top greens with lentils, about half the apple slices and the feta. Drizzle with vinegar and oil. Serve with the remaining apple slices on the side.  

 

 

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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

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

Czech Red Cabbage Salad

  

Ingredients: 

Red cabbage - 1/2 head (sliced) 

Granny smith apple - 1 (sliced) 

Onion - 1 (finely diced) 

Vegetable oil - 2 tbsp. 

Salt - 1/2 tsp. 

Apple cider vinegar - 1/3 cup 

Sugar - 3 tbsp. 

caraway seeds/ Shahi jeera 1 tsp. 

Preparations

Fry the onion in vegetable oil until softened. 

Add the cabbage and salt, and cover the pan with the lid. 

Steam over medium heat for 10 minutes. 

Remove the lid and add the apple to the pot. 

In a small bowl, mix the vinegar and the sugar, and pour over the cabbage. 

Sprinkle with caraway seeds, stir, cover and simmer for 30 minutes or until the cabbage softens, stirring occasionally. 

Season to taste and serve.

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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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Apple Kheer: The Fruity & Creamy Delight

  

 Ingredients

 · apple 1

· 1 tsp ghee

· 3 cups milk

· 1/4 tsp saffron

· 1/4 cup condensed milk

· 1/4 tsp cardamom pdr

·  2 tbsp Chopped almonds and cashews

 

Preparations  

Peel the apple and grate it. Sauté the grated apple in a pan with a teaspoon of ghee on medium flame. Cook until the liquid has completely evaporated and the apple is well-cooked. 

In a kadai, heat 3 cups of milk and add saffron and boil. Add condensed milk and mix well. Boil for 10 minutes until the milk thickens.

Add cardamom powder and allow the milk to cool completely.

 Add the cooked apple and mix well. Cover and refrigerate for 30 minutes.

Serve the apple kheer garnished with chopped nuts.

 

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Creamy Sweet Potato Salad

Ingredients

For Base

• 1 medium-large Sweet Potato baked
• 1 tbsp Butter or coconut oil for a dairy-free option

For the Mix

• 1 tsp Cinnamon pdr
• 1 pinch Salt
• 1 medium Apple diced

For Topping

• 1 tbsp Brown Sugar or maple syrup to taste
• ¼ cup Pecans chopped

 

Preparations

Prepare the sweet potato by baking, microwaving, or using an Instant Pot until tender, which usually takes around 45 minutes at 400°F for baking, or about 5-7 minutes in the microwave.

Scoop the insides of the baked sweet potato into a mixing bowl, leaving the skin behind.

Mash the sweet potato with cinnamon, butter, and salt until creamy and well combined.

Sprinkle brown sugar over the mashed sweet potato.

Dice the apple into small chunks and gently fold them into the warm sweet potato mixture.

Top with pecans and serve immediately.

 

 

 

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Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans

 

Ingredients

• 14 ounces wild rice (about 2 1/3 cups; 396 g)

• Chicken stock, vegetable stock, or water, for cooking the rice (see notes)

• Kosher salt and freshly ground black pepper

• 6 ounces (350 g) crisp apple (about 1 medium), cored and diced

• 1 cup white wine vinegar (8 ounces; 235 ml)

• 1/4 cup (50 g) sugar, divided

• 4 ounces (115 g) dried unsweetened cranberries

• 4 tbsp  (60 g) unsalted butter

• 1 (8-ounce; 225 g) red onion, cut into 1/4-inch dice

• 3 (2-ounce; 55 g) stalks celery, cut into 1/4-inch dice

• 4 sprigs thyme

• 2 tbsp minced flat-leaf parsley leaves and tender stems

• 1 tbsp minced fresh tarragon

• 1 tbsp minced chives

• 8 ounces (225 g) pecans, toasted then roughly crumbled

Directions

1. In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep rice covered.

2. Meanwhile, in a medium saucepan, combine white wine vinegar with 1 cup (235ml) water, 2 tablespoons (25g) sugar, and 1 teaspoon (4g) kosher salt. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.

3. Place apples in a stainless steel mixing bowl nested in a larger mixing bowl full of ice water. Pour hot vinegar brine over apples, stirring to chill rapidly. Once cool, press a clean paper towel against the surface to fully submerge apples. Set aside or refrigerate for up to 3 days.

4. In a separate heat-resistant bowl, pour about 1 cup boiling water over cranberries. Stir in remaining 2 tablespoons (25g) sugar until dissolved. Set aside.

5. In a medium skillet, heat butter over medium-high heat until foaming. Add onion, celery, and thyme sprigs, and cook, stirring, until tender but not browned, about 4 minutes. Discard thyme and set aside.

6. Using a fine-mesh strainer, drain wild rice well; let cool to near room temperature. Transfer to a large bowl and mix with sautéed vegetables. Drain cranberries and add to rice. Using a slotted spoon, transfer pickled apples to wild rice, reserving the pickling brine.

7. Add parsley, tarragon, chives, and pecans to rice. Stir to combine. Season with salt and pepper. Mix in 1 tablespoon reserved pickling brine at a time until salad tastes bright and flavorful. Serve.

Notes

You need enough liquid to cover the rice sufficiently, the exact amount of which will depend on the dimensions of your pot; if using stock, 1 or 2 quarts (1 or 2 liters) will be sufficient, as you can always top it up with additional water as needed.

Make-Ahead and Storage

The entire salad can be mixed together, except for the pickled apples and herbs, and refrigerated up to 1 day in advance. The pickled apples can be made separately and held in the brine, refrigerated, up to 3 days in advance. Bring to room temperature, or warm slightly, before mixing in the pickled apples and herbs and completing the salad. 

 

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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

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

 

Eggless Carrot-Apple Cake

 Ingredients and Prep

carrot 1 cup chopped

apple 1 chopped 

sugar 3/4 cup

all purpose flour about 1 1/2 cups

baking pdr 1 tsp

baking soda 1 tsp

Vinegar 1 tbsp

nuts and raisins as desired

milk 1/4 cup +

oil 1/4 cup

In the mixer I had chopped carrots in the freezer, I had defrosted it, added the carrots, chopped a big red apple with the skin, added that then sugar roughly 3/4 cup, honestly, I don't exactly measure, I blended all smooth, then added vanilla essence milk and oil, mixed well with just a spoon.

in another bowl added flour, salt a pinch, baking pdr, baking soda, cinnamon pdr, mixed all well

since my wet ingredients were in the mixer jar, I added it to the dry ingredients and mixed well with a spoon. Then I felt the mixture was slightly thick to bake in the microwave, added some more milk and melted butter, mixed all well.

Greased to 2 microwave safe plates, poured the batter evenly, microwave 1 for 6 minutes, let it rest for a minute in the microwave, then removed, chopped, found it real soft. 

 

 Batter

 baked cake

cut to distribute to my friends here.         

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