Tuesday, July 26, 2016

Oats Ladoo with Badaam Pista Kesar


BM # 66
Week: 4, Day : 3
Theme: Lunch box Recipes

Day 3 and here is yet another Ladoo. The third ladoo for Kids Lunch Box theme. Well I did promise to post all of them , right ? Anyway these ladoos are full of dry fruits . I have added some roasted oats to this , the rest of course you know it all. I used almonds, pistachios, and cashews. I added some powdered Kesar and cardamon to the ladoos and garnished them with saffron and pistachios.

Since kids avoid eating nuts this is a wonderful way to feed them with nuts and oats, what a healthy lunch box !


Oats Ladoo with Badaam , Pista Kesar

Ingredients
1 cup oats, roasted
1 cup dry fruits, powdered
1/2 cup sugar or to taste
Ghee for binding
1 tsp Cardamon powder
Few strands saffron


Method

Roast the oats, let cool.
Pulse them to a fine powder.
Mix oats, powdered dry fruits, sugar, Cardamon powder and some powdered saffron.
Warm the ghee and add gradually mixing with hands.
Add just enough for them to bind.
Garnish with saffron which has been dissolved and made into a paste.
Apply this on the ladoos and place a chopped pistachio on top.

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Monday, July 25, 2016

Poha Naariyal Ladoo


BM # 66
Week: 1 , Day : 2
Theme: Kids Lunch Box


Continuing with the theme of Kids Lunch Box , I have another ladoo today. This ladoo has been made with Poha or the beaten rice along with dried coconut. I added some pistachios and raisins which gave these ladoo an amazing flavor. Poha should be roasted on very slow flame till slightly crisp. I roasted the coconut too, but just for a couple of minutes.





Pohe Naariyal ke Ladoo

Ingredients
1 cup poha
1/2 cup coconut flakes
Sugar to taste
1/2 tsp Cardamon powder
Raisins
Finely chopped pistachios /almonds / cashews


Method

Roast the poha till nice and crisp.
Roast the coconut for a couple of minutes.
Saute the raisins in ghee, they should swell up.
Pulse the poha and coconut to a fine powder.
Add raisins, pistachios and Cardamon.
Add powdered sugar and mix well.
Now start adding ghee , add just enough for the ladoos to bind.




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Sunday, July 24, 2016

Walnut and Cranberry Ladoos


BM # 65
Week: 4, Day : 1
Theme: Kids Lunch Box

Priya Sri is a blogger friend who taught me an easy ladoo and ever since I am hooked on on these. I love to try new varieties and find an excuse to make these. Suma is another blogger friend who is a ladoo expert and whenever I see ladoos on her blog I drool and wish to grab them right from that screen. Anyway for this week we have Lunch Box for kids as our theme. I made these ladoos for a young friend who had a baby and she loved them to the core.I made three different types and yes, I shall be posting all three this week. The ladoos are healthy and filling and would make a perfect snack for kids lunch box.

For the very first day we have Oats, Walnut and Cranberry ladoos. I am not very fond of oats but somehow I love them in ladoos. So here is how I made these...


Walnut and Cranberry Ladoos

Ingredients
1 cup oats
1/4 cup sugar
Ghee for binding
Roughly chopped walnuts
Roughly ground cranberries

Method
Roast the oats till slightly crisp.
Transfer them to a mixer and powder them.
Remove in a tray.
Add chopped walnuts and cranberries, which have been slightly pulsed in a mixer.
We could add them without pulsing, but this way you get a cranberry flavor which is more prominent.
Add powdered sugar and ghee.
Bind them into lemon sized balls.
Store in an airtight container.






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Tuesday, July 19, 2016

Chocolate Khakhra Sandwich


BM # 66
Week: 3, Day : 3
Theme: Sandwich without Bread

Khakras are very popular in Gujarat. It is a staple breakfast and the Gujju's need them with their morning or evening tea. They even munch them at odd hours. These are so popular that we get a very big variety of these. You name the flavor and it would be available. Chinese, Mexican, Pav Bhaji, Paani Poori, the list is endless. They even have chocolate khakras for the chocolate lovers. Basically these are for kids to be packed in lunch boxes.

For the third day under no bread sandwiches I have a khakra sandwich. I made this with Chocolate khakra making it more chocolaty by spreading generous layers of nutella. I stuffed some tinned pineapple slices and wished I had some whipped cream to top. Cream or no cream the sandwich vanished in a second. It had a amazing flavor and I made it for my breakfast.


Chocolate Khakhra Sandwich

Ingredients
Chocolate Khakhras
Nutella spread
Pineapple slices

Method
Spread Nutella on two pieces of Khakhra.
Pat the pineapple slices on a kitchen napkin to remove the excess syrup moisture and place on one piece of Khakhra.
Cover it with another Khakhra piece.
Garnish with Nutella and cherry or as you wish.





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Monday, July 18, 2016

Murukku Sandwich


BM # 66
Week: 3, Day : 2
Theme: Sandwich without Bread

For the second day under no bread sandwiches I have a Murukku Sandwich. This is a street food served in Chennai. I am not sure if my Chennai friends have had this.One of our friends of Foodaholics group suggested this sandwich and sent me a link too.
The sandwich gets ready in a jiffy, provided you have green chutney. Even otherwise it is a matter of couple of minutes and you have a lip smacking sandwich.



Murukku Sandwich

Ingredients
Murukku
Green chutney
Cucumber, sliced
Tomato, sliced
Chaat masala
Cheese, grated
Fine Sev ( gram flour vermicelli )

Method
Apply chutney on the Murukku.
Place a cucumber slice.
Next place a tomato slice.
Sprinkle Chaat masala.
Top with grated cheese.
Finally cover it with another Murukku which has chutney inside.
The chutney clings to the cheese and secures the sandwich.
Garnish with Sev.





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Sunday, July 17, 2016

Paneer Chilly Paratha


BM # 66
Week: 3, Day : 1
Theme: Sandwich without Bread

Sandwiches is a very interesting theme and specially when you are challenged to make sandwiches without bread. Sandwich basically means any two layers stuffed with some kind of filling. The first in the series is Paneer Chilly Paratha.
It might sound strange but I like to eat Paneer Chilly with a chapati., just like roti sabzi. People laugh at me, but I don't care and eat it the way I enjoy. Couple of days Bachk I made Paneer chillyand suddenly I though of using rotis as my base for the sandwich. I had some left over rotis from the previous day so I smeared them with a little oil and placed the paneer chilly on top, covered with another roti and made a nice crisp sandwich.



Paneer Chilly Paratha

Ingredients
1/2 cup paneer chilly
2 Chapatis
Oil or butter

Method
Heat a non stick griddle.
Spray some oil.
Place one chapati
Place the ready paneer chilly spreading it well, so as to cover the complete chapati.
Cover with another chapati.
Keep the flame slow.
Take a flat metal plate and place it on top of the sandwich prepared.
Place a heavy mortar and pestle on top of the lid.
Let one side become crisp, flip over.
You must spray some oil before flipping.
This has to be cooked on slow flame so that the chapati becomes nice and crunchy.



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Tuesday, July 12, 2016

Mexican Tomato Soup


BM # 66
Week :2 , Day: 3
Theme: Soups and Salads

For the last day under the theme Soups and Salads I have a soup which is as good as a meal. The soup was in my drafts for such a long time. It was recently when I made the same soup, I realized that I had not posted it. 

It surely is a simple tomato soup but let me tell that the soup gets its creaminess from the rice. The canned tomatoes have a unique flavor, so do not try to substitute with raw ones.The garlic and lime add a amazing zing to the soup and when served with the dip, chips and cheese and olives, it just makes it a complete meal. The dip gets it crunch from onion and the jalapeños, they make it little spicy and tarty. All in all a soup you would want to make over and over again.


Mexican Tomato Soup

Ingredients
1 /2 spring onion
2 tsp olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
2 red peppers
1 big dried or fresh red chilly
2 x 400g tins of chopped tomatoes
800 ml water
1 tsp lime juice
Salt to taste

For the Dip
250 ml yoghurt
2 tsp pickled jalapeño chillies
1/2 onion, finely chopped
Salt to taste
Place the yogurt in a muslin cloth over a bowl.
Leave for 10 -15 minutes.
This will remove some of the water from it.
Beat it well and add chopped onions, salt and jalapeños.
Chill.

On the side
Dip
1 ripe avocado
Cheese
Olives
Tortilla chips

Method
Roast the peppers till charred.
Peel the charred skin and chop the peppers. Keep aside.
Heat oil and add the chopped spring onions.
Add crushed garlic, rice, coriander stalks, red chilly, canned tomatoes and the roasted peppers.
Add salt and water and cook in a pressure cooker for 2 whistles.
Let the pressure release.
Open the cooker and let the soup cool.
Using a hand blender blitz the soup till smooth.
Add lime juice.
Serve with the dip , avocado, cheese , olives and tortilla chips.

Note
You could serve the soup thick or add water to dilute it. You could even season it with oregano , chilly flakes or peppers.



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Monday, July 11, 2016

Barley Salad


BM # 66
Week: 2, Day : 2
Theme: Soups and Salads

While on my trip to Dubai we were invited for a dinner at a friend's place and this Barley Salad is one of the salads that was served. Honestly speaking I had never tasted barley in a salad and was quite fascinated with it. It was a very big party and even though I wanted to ask the host about the salad I kept shut. I am sure had I tried asking then my hubby would have given me those killer looks. With time I forgot the salad. Later on my trip to Japan my daughter got a pack of barley and that is the time the salad flashed back.

I picked a packet from Japan and decided to call this friend in Dubai. She was sweet enough to send the recipe immediately. I made the salad right away and it was a big hit. Everyone simply loved it.hope you guys like it too.



Barley Salad

Ingredients
1 cup barley pearls
1 small onion, finely chopped
1/2 cup bell peppers ( red , yellow , green )
1 spring onion, finely chopped
1 tomato, finely chopped
1 green chilly, finely chopped
1 tbsp coriander leaves, finely chopped
1/2 cup peanuts, soaked and crushed coarsely
1 tsp golden raisins
1 tbsp pumpkin seeds
1 tbsp cranberry
Juice of 1 lemon
1 tsp olive oil
A small piece jaggery
Tamarind extract, according to taste
Salt to taste

Method
Soak the barley pearls for an hour.
Pressure cook for one whistle.
Let the pressure drop, drain the excess water.
Let the barley cool.
Mix in all ingredients.
Check for flavors, it should be a balance of all flavors, sweet, sour, spicy.
Adjust using tamarind, green chilly and jaggery.


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Sunday, July 10, 2016

Cucumber Spaghetti Salad


BM # 66
Week: 2, Day : 1
Theme: Soups and Salad

Cucumbers are one of my favorite , and I love them with simple salt and lemon too. These are so cooling during summers that at times I feel like going on a cucumber diet. For this week I have chosen Soups and Salads as my theme and For the very first day I have a cucumber salad.this is a very simple and quick salad and tastes fantastic too. Well we do try to find recipes that are quick and taste equally good , right ? Well this is. One such recipe. Flat ten minutes, probably less ! I made the salad using Veggetti. The Veggetti is a spiral slicer and turns veggies into nice long spirals, which look like spaghetti.  I picked it up during my Japan trip. It is available here too and perhaps much cheaper than what I paid, but then a food blogger does get carried away by these kitchen accessories . Right ?

Coming to the salad

Cucumber Salad
Ingredients
2 cucumbers
Handful of pecans
Chilly strands

Dressing
1 tsp honey
1 tsp lemon juice
1 tsp olive oil
Salt to taste
Pepper to taste

Method
Using the veggetti rotate the cucumber at one go, one can see the long noodles .
Place them in salted chilled water for 5-10 minutes.
Shake the dressing ingredients.
Drain the water from cucumbers and place them on the serving plate.
Sprinkle some crushed pecans.
Place the chilly strands .
( these are optional )
Pour the dressing and serve right away.



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Tuesday, July 5, 2016

Thayir Vada / South Indian Style Dahi Wada


BM # 66
Week :1 , Day: 3
Theme: Regional Dishes
Region:Tamil Nadu

I have been posting recipes from Tamil region of India since the past two days. Both the dishes were in my drafts since the BM Buffet. When Valli announced the Regional theme, I was happy that I already had two posts done , I had to make one more post . These are one of my favorite Dahi Wadas which we eat whenever we go to Sagar Ratna a special South Indian joint in Delhi. Those guys add in a little bit of sugar to the curd, wonder if our Tamil friends add, but somehow those mildly sweet chilled Dahi Wadas with ginger and green chilly have always attracted me. 

The North Indian Dahi Wadas are slightly different from these and taste equally good, but the Gujiya which is a stuffed Dahi wada is one of the best and my mom's specialty. There are a couple of other versions of Dahi Wadas, but for now it is the South Indian one.



Thayir Vada

For vadas
Ingredients
1/2 cup Urad dal
2 green chilly
Pinch asafoetida
Small piece ginger
Salt to taste

Curd
11/2 cups curd, whipped
1/4 cup milk
Salt to taste

Tempering
1tsp oil
1/2 tsp mustard seeds
Curry leaves

Garnishing
Red chilly powder
Boondi 
Coriander leaves
Finely chopped ginger and green chilly

Method
Wash and Soak the urad dal for at least 3-4 hours.
Grind the Daal adding salt, ginger and green chilly.
Add little water so that the Daal grinds smoothly.
Heat oil in a deep pan.
Remove the Vada batter in a bowl and beat it thoroughly so that it becomes nice and fluffy.
Wet your Hans and take a small portion and shape the Vada making a depression in the centre.
Gently slide in the hot oil.
Fry to a nice golden.
Similarly make the rest of the vadas.
Let cool and then immerse these in water.
Leave them for 10 -15 minutes.
Squeeze out water and place them in a bowl.
Whip the curd well adding salt and a pinch of sugar.
Add milk to get the right consistency.
Pour this curd on the vadas.
Sprinkle the garnishings and temper the vadas with mustard, asafoetida and curry leaves.




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Monday, July 4, 2016

Cabbage Poriyal Tamil Style


BM # 66
Week :1 , Day: 2
Theme: Regional Dishes
Region:Tamil Nadu

For Day 2 under Regional Dishes I have a Cabbage Poriyal. Poriyals are served as a side dish for South Indian meals. They can be simply tempered with mustard and lentils or one could add grated coconut to them.This particular poriyal is a very simple one where I have tempered it with mustard, urad dal, curry leaves and whole red chilly. I had served this with the complete Tamil Spread that I cooked for Buffet on the Table.
The Poriyal might me a very simple one , but definitely very comforting specially when serving a spread.

Cabbage Poriyal

Ingredients
I small head cabbage, roughly chopped
2 tsp oil
1 /2 tsp mustard seeds
Pinch asafoetida
1/4 tsp urad daal
Few curry leaves
1/8 tsp turmeric powder
Salt to taste
2 whole red chilly, broken into pieces

Method
Wash and chop the cabbage.
Heat oil in a pan.
Add mustard, asafoetida, curry leaves and whole red chilly.
Add turmeric powder and immediately add chopped cabbage.
Add salt and stir well.
Cover and cook till the cabbage is tender but crunchy.



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Sunday, July 3, 2016

Paruppu Suraikai Kootu / Bottle Gourd and Moong Dal Curry


BM # 66
Week :1 , Day: 1
Theme: Regional Dishes
Region:Tamil Nadu

The South Indian spreads serve a lentil based vegetable stew, called Kootu. This is served as a side dish and can be eaten with rice, roti or poori. Kootu can be made with different vegetables and lentils. It is nutritious and can be substituted for a heavier meal.

Bottle Gourd and Moong Dal both happen to be hubby's favorite, so I felt this was the perfect combination for the kootu I had to make. I was glad I made because even though bland everyone loved the comforting dish.

The Kootu was a part of the Tamil Spread that I made for the BM Buffet .

Paruppu Suraikai Kootu
Serves 2- 4
Recipe Source : Spice your Life

Ingredients11/2 cups bottle gourd, cut into large chunks
1/2 cup yellow Moong Daal

Paste
3-4 tbsp coconut
2 green chilly
1 tsp cuminseeds
Make a paste of the above ingredients.

Tempering
1/2 tsp mustard seeds
Few curry leaves
1 whole red chilly broken into pieces

Method
Wash the Daal and pressure cook the Daal and bottle gourd with salt and 1 cup water.
Once the daal and gourd are cooked add the paste and a pinch of turmeric powder to it.
Mix well and let cook for a few minutes.
Temper with mustard seeds , curry leaves and red chilly.
Serve hot.



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