This sweet is easy to make and doesn't require much expertise. Even for first timers the outcome is excellent. Interestingly this sweet is prepared in many states of India, though coconut is aplenty in the Southern states. Then, there are many types of making this sweet. Some people prefer to add milk powder or milk cream to bind it well. Some even use brown sugar instead of white sugar in its preparation. It can either be flavoured with cardamom powder or rose essence. Here, I have avoided milk products and used cardamom powder for flavouring. Ingredients: Fresh coconut grated -2cups Sugar -2cups Cardamom powder -2tsps Clarified butter -1tsp for greasing Method: Grease a plate with clarified butter and set it aside. Powder the sugar and combine it with the grated coconut. Place over a medium flame and stir cook for few minutes. The sugar will melt initially and starts thickening. Keep cooking for another few seconds till the coconut mixture is blended well. Remove from the stove and add the cardamom powder. Pour on the greased plate. Tap the plate to even it out. Cool and cut it into desired shape.
Idli is still most favoured breakfast food in many South Indian homes and restaurants. It is served with a variety of chutneys and sambhar. Idli is prepared by steaming fermented batter of rice and black gram in greased moulds or cups. The proportion of rice and black gram, the consistency of the batter and its fermentation all decides the texture of the idli. Many methods and tricks are tried on the batter to keep the idli soft and fluffy
Method 1: This is the traditional method, where parboiled rice and black gram in the ratio of 3:1 are soaked for 5 to 7 hours. The rice is ground to a coarse paste and the black gram is ground to a smooth paste that resembles shaving foam. Then both the batters are mixed well and left overnight to ferment. Then, it is poured in greased moulds and steamed to perfection.
Method 2: Here the ratio of parboiled rice to black gram is also 3:1. But a handful of soaked beaten rice is added to every 3 cups of rice while grinding rice. Other process remains the same that of the traditional method.
Method 3: Here 2 cups of parboiled rice and 4 cups of raw rice are used to make the rice batter, while the quantity of black gram is 11/2 cups. Other process remains the same that of traditional method.
Method 3: Here 2 cups of parboiled rice and 2 cups of boiled rice used for making steamed rice are used, while the quantity of black gram is 11/2 cups.
Method 4: Here the ratio of parboiled rice and black gram are the same as mentioned in the traditional method. However, coconut water is used instead of water while grinding the batter. The shelf life of this batter is just one day after fermentation.
Then there is this practice of adding fenugreek seeds or fenugreek powder while grinding the black gram. This is perhaps to make the idlis soft. Restaurants prefer to add edible soda to the batter. This not only helps in making the idli soft but also helps in preventing the batter from becoming sour.
All said and done, I still prefer and practice the traditional method of making idli. I also do not add fenugreek seeds to the batter. The batter stays fresh for a week when kept under refrigeration. In hot and humid places like Chennai, the best time to make idli batter is in the morning. Ferment it by evening or night and store it in the refrigerator. Soaking time can also be reduced to five hours. Soaking the black gram for short hours helps in better fermentation.
Tips to make soft and fluffy idli a) Rice should be soaked for just 7 hours and ground coarsely. b) Black gram should be soaked for just 4 hours and ground smoothly. c) Make the two batters separately and combine them together. This helps the batter to raise and double in quantity during fermentation. d) Keep the consistency of the batter a little thick.
Ingredients for method 1: Parboiled rice -3 cups Husked black gram -1cup Salt and oil - As required Idli mould and steamer
Method: Soak the rice and black gram separately for 5 to 7 hours. Grind the rice coarsely. Next, grind the black gram as smoothly as possible by adding very little water at a time. The black gram batter will increase in quantity and resemble foam in the process. Combine the two batters. Add salt to taste. Set it aside to ferment for 7 to 8 hours. Set the steamer on the cook top. Next, grease the idli mould and fill it with the batter. (Do not fill to the brim as the idli tends to rise while cooking). Place it the steamer and steam for 10 to 15 minutes or till a toothpick inserted in it comes out clean. Cool for a while before removing the idle from the mould. Serve hot with sambhar and red chutney or any chutney of your choice.
This dumpling with the flavours of spring onion is an excellent teatime snack.
Ingredients: Husked black gram – 2cups Chopped Green chillies – 2tsps Chopped spring onion greens – 1/2cup Eating soda -1pinch (optional) Salt to taste Oil for frying
Method: Soak the husked black gram in water for two hours. Drain the water and grind it to a smooth paste. Rest it for few minutes. Then, mix the chopped items, salt and eating soda. Dip the fingers in water and take small quantities of the dough. Flatten and shape it like doughnut. Place a hole in the centre. Slide it in hot oil. Cook on both sides till it is crispy. Drain on to a paper towel. Serve hot with red chutney.
Chocolate truffle is a soft centered chocolate ball that resembles the tuber fungus truffle. It is traditionally made with a chocolate ganache centre, which is coated in chocolate, cocoa powder or crushed nuts. The chocolate ganache is nothing but thick double cream blended with butter and choicest flavourings or nuts. The center of the truffle is essentially soft. I am presenting here a chocolate truffle that has a tweaked Indian dessert in the centre. It is soft in the centre but not very soft that it melts away when removed from the fridge.
Ingredients: Dark cooking chocolate -150gms Unsalted butter -10gms Kaju katli - 50gms Toasted almonds -25gm Cashew nut – few Butter paper – 1 sheet
Method: Crush the toasted almonds and cashew nuts coarsely. Keep it aside. Melt 25ms of dark chocolate in double boiler. Remove from flame and add the butter and kaju katli. Stir over a low flame till is blended well. Next, add the crushed almond and allow it to cool. Then, place it in the refrigerator overnight. Next day, make small ball out it. Transfer back to the refrigerator to harden. Next day, melt the balance chocolate in a double boiler. Dip each of the prepared balls in the melted chocolate. When it is completely coated with chocolate remove and place it on a greased butter paper. Top it with crushed cashew nuts. Transfer back to the refrigerator to harden.
Almond rocks are very easy to make. They are also an ideal gift during the festive seasons of Navarathri and Diwali. It can be made for children’s birthday parties too as it is a hit with kids.
Ingredients Dark cooking chocolate - 200gms Almonds -100 gms
Method: Dry roast the Almond and allow it to cool. Melt half the chocolate in a double boiler. Remove it from the boiler. Then, add the balance chocolate. Stir continuously till there are no lumps. This is known as tempering of chocolate. Next, add the roasted almonds. See that the almonds are evenly coated with chocolate. Spoon it in layers over a greased butter paper. Place it in the refrigerator to set.
Note: Any combination of nuts and dried fruits can be used make this recipe, but then it may be called chocolate rocks and not almond rocks.
American Chopsuey, which is served in most restaurants across India, is essentially a vegetarian dish. The Indian version of this American dish has crispy fried noodles topped with select vegetables cooked in sweet and tangy sauce. Interestingly, vegetable chopsuey has fried noodles with similar vegetables cooked in white sauce. A mixed version also exists, where small quantities of fried noodles are blended with the white sauce, stir fried vegetables and cooked noodles.
Ingredients: Hakka noodles -1 packet Pizza seasoning -1tsp Chilli flakes - 3tsps Tomato puree - 4tblsps Tomato sauce - 4tblsps Garlic paste -1tsp Corn flour -5tsps sugar -1tsp Onion -2 Capsicum -1/2 Spring onion -6 to 7 Green peas -50gm Cauliflower -50gm Salt and oil -As required
Method: Cook the noodles as per the instruction in the pack. Do not wash it with cold water. Drain and spread it on a plate. Keep it under the fan for 15 to 20 minutes to dry. Next, dust little cornflour over it and allow it to dry further. Then, deep fry them in oil till they are crispy.
fried noodles To prepare the sauce: Mix 1tsp of corn flour to half cup of water. To this add the tomato puree, tomato sauce, salt and sugar. Keep it aside. Wash and chop the vegetables. Blanch the cauliflower and peas. In a frying pan fry the onion till they turn translucent. Then add the garlic paste, pizza seasoning and chilli flakes in quick succession. Next, add the blanched vegetables. Stir cook for few seconds. Then add the corn flour mixture. Stir cook for few seconds till the vegetables are blended and the liquid reaches a saucy consistency. Pour the hot sauce over the fried noodles and serve immediately.
Coconut and coconut products are my favourite. Not only that, I also stock up good quantities of them for my culinary use. No wonder I belong to gods own country. This time Chennai had a little harsh summer that my stock of fresh coconuts got dried up little faster. I used some of them to make coconut milk and the rest to make this delicious dessert.
Method: Cut open the coconut and discard the shells. Scrape off the brown outer covering. Grate them manually or in a blender. It must measure about two cups. Powder the sugar and combine it with the grated coconut. Heat the mixture over a low flame, stirring continuously. Initially, the sugar will melt. Then it will begin to solidify. At this stage add the dried milk and cook for few more seconds. Remove from the flame and add the cardamom powder. Divide it into equal parts and roll it out into small balls while it is still warm.
I had returned home after a short visit to my friends place. I was hungry and had to cook up some good meal. I didn't have the time to run to the market to buy more vegetables. So, I decided to cook with the little stocks stored in my fridge. I had some blanched vegetables, few pieces of bread and a chunk of blended cheese. I used all of them to make this delicious vegetable bake, which was a meal in itself. Go ahead try it.
Method: In a frying pan fry the onions in little oil. When it turns translucent, add the blanched vegetables, salt and the pizza seasoning. Switch of the flame and add the two sauces. Allow it cool for few minutes. Transfer the prepared vegetables to a greased baking tray. Press it lightly to level it. Top it with bread pieces and grated cheese. Bake it in a pre-heated oven at 200°C for 10 to 15 minutes.
Note: Cheese blend is blend of mozzarella cheese and cheddar cheese. Mozzarella cheese can also be used instead of cheese blend.
Dokla is a steamed snack from the state of Gujarat. It is served with green chutney or dates chutney. There are many types of dokla like khaman dokla (made from chickpea flour), rave dokla ( made from semolina), moong dal dokla (made from lentil). Then, there is this khatta or white dokla which is made from fermented rice and lentil dough, similar to the idli dough. Here, I am presenting Khaman dokla which is prepared with chickpea flour.
Ingredients: Chickpea flour -11/2 cup Lemon juice -11/2 tsp Green chilli paste -1tsp Ginger paste 1/2tsp Sugar - 1tsp Fruit salt -1tsp Water -1/2 cup Salt to taste
For tempering Mustard seeds -1tsp Curry leaves -few Green chillies -2(cut into two) Chopped coriander leaves -2tsps Asafoetida -1tsp Sugar -1tsp Oil -2tsps Water -1/2cup
Method: Combine all the ingredients except the fruit salt. Make a thick batter in pouring consistency like the idli batter. Add more water if the batter is very stiff. (The need to add more water depends on the quality of the chickpea flour). Set the steamer/cooker on the stove. Then, add the fruit salt to the batter and mix well. Pour the batter on a greased plate and steam it. Prick the centre of the batter with a toothpick. If it comes out clean, then it is done. Remove from the steamer. Cool for few seconds and invert it over another plate.
How to prepare the tempering? First, heat mustard seeds in little oil, when it crackles, add the asafoetida, curry leaves, green chillies, coriander leaves, sugar and water in quick succession. Pour the tempering over the dokla. Allow the water to soak the dokla for few seconds. Then, cut it into desired shape.
This is a famous English dessert, where apple chunks are cooked with sugar under a layer of buttered flour. The top is crispy while the bottom is soft with tender apple pieces in sugary syrup. It can be eaten alone or along with vanilla ice cream.
Ingredients: All-purpose flour - 11/2cup Powder sugar -1cup Cold unsalted butter -1/2cup Apple -250gms Lemon juice -1/2tsp Cardamom powder -1tsp (optional) Salt -1pinch
Method: Peel and core the apple. Cut into small pieces. Add lemon juice, cardamom powder and 3/4 cup of sugar. Set it aside for few minutes. Then cook it over a low flame till the sugar melts and the apples turn tender. Allow it to cool. Next, combine the flour, salt and the balance sugar. Then, slowly rub the butter little by little to the flour mixture. Its texture should resemble like wet sand. Grease a square baking dish. Spread the apple mixture evenly. Top it with the flour mixture. Press the flour down lightly with a fork. Bake it in a pre-heated oven at 200°C for 30 to 35 minutes. Serve it alone or along with vanilla ice cream.
Tender mangoes flood the market during the month of April and everything gets sold out in a week or less. So it is important to look out for these mangoes in the market when summer arrives. They are small button sized mangoes that come with stalks. Pickles made of tender mangoes are famous in the southern states of India. It is known as maavadu or vadu manga in Tamilnadu and Kadugu manga in Kerala. It is very easy to make and stays for over a year if preserved properly.
Tender mangoes Method: Select mangoes with the stalk. Wash and dry them. Take care to retain a little bit of the stalk. This helps to prevent the pickle from getting spoilt. Rub castor oil and turmeric to it. Then, add salt and close it. Stir once every day for six days. The mangoes would have oozed out water during that period. On the seventh day, add the chilli powder and mustard powder. Adjust the salt. Store it in air tight glass jars. It will stay for over a year.
Noodles can be made in different ways. Veg noodles are prepared by tossing cooked hakka noodles with stir fried vegetables. It is usually flavoured with seasonings like oregano, pepper powder and garlic. Indian flavours used in paneer tikka can also be used to give it a desi taste. Here is a simple veg noodles that uses minimum spices.
Ingredients: Hakka noodles -1packet (200gm) Capsicum -1/2 Carrot -1 Onion - 1 Spring onions with greens - few Garlic paste -1/2 tsp Ginger paste -1/2tsp Chilli flakes -1tsp Salt and oil - as required
Kulfi is believed to have originated during the Mugal empire in 16th century. It is prepared by thickening the milk over low flame and freezing them in kulhars or moulds. In fact, the taste and texture of kulfi depends on the correct caramelization of the milk. Here, I am presenting an easy method to prepare kulfi using evaporated milk (khoa).
Ingredients: Full cream milk -1/2litre Evaporated milk/khoa -100gms Sugar -100gms Corn flour -1tps Cardamom powder -2tsps Any mould of your choice
Method: Mix the corn flour in 4tsps of milk. Keep it aside. Heat the balance milk. Allow it boil. Switch off the flame and then stir in the corn flour mixture, sugar and the evaporated milk. Stir for few seconds till the sugar is dissolved. Put it back on the stove. Cook over low flame for few seconds stirring continuously till it thickens and is blended well. Add the cardamom powder and cool. Pour it into the moulds and freeze for 6 to 8 hours. Unmould and serve. Note: If sweetened khoa is used, then adjust the amount of sugar accordingly. Nuts, fruit bits and other flavourings can be added instead of cardamom powder. Any mould can be used to make this kulfi. I have used cupcake moulds to make it. The freezing time may vary according to the mould used and temperature setting of the fridge.
Come summer and the market is flooded with mangoes in various shapes and colours. Ripe mangoes are undoubtedly the most sought after. However, raw green mangoes are the ones that can be preserved for the whole year in the form of pickles. Here is a mango pickle known as avakkai, which famous in the southern states of India.
Ingredients: Big raw green mangoes -1kg Turmeric powder -5tsps Chilli powder -100ms Rock salt -100gms Yellow mustard -50gms Sesame oil -200ml Salt powder -5tsps
Method: Grind the mustard to a smooth powder. Combine it with the chilli powder and set it aside. Wash and wipe the mangoes. Cut it into big chunks. Smear salt and turmeric powder to it. Keep it aside for 10 minutes. By then, it would have released good amount of water. Drain them and spread it over a neat cloth. Keep it in the sun to dry. By evening it would have become very dry and its colour would have changed slightly. (The mangoes can also be dried indoors for about 2 to 3 three days). Mix the chilli powder mixture with the mangoes. Add the salt powder and half the oil. Keep it aside for 2 to 3 days, while giving a one stir everyday. After few days, the mangoes would have blended well with the chilli mixture. On the fourth day add the balance oil. stir well and store in a dry glass jar. Press down the mango pieces such that the oil is at the top. Do not refrigerate it. It will stay for one whole year.
Note: Asafoetida powder and fenugreek powder are also added to this pickle. But, I usually avoid them to keep the pungency of the pickle for a long period and thereby increase its shelf life. Black chick pea can also be added to this pickle. But it should be soaked in water, drained and then dried under fan to remove all its moisture.
Kaju Katli, which is available in every sweet shop across India, is my all-time favourite. I usually prepare this sweet during Diwali as it is mildly sweet and unlike other Indian sweets it does not use clarified butter in its preparation.
Method: Dry the toast the cashew nuts lightly to reduce the moisture content in them. Take care that the colour of the cashew does not become brown. Cool and pulverise it in a blender to a smooth powder. Do not overrun the blender as it may result in pasty texture. Next powder the sugar and place it in a heavy bottom pan. Add half cup of water to it and prepare sugar syrup of one thread consistency. Switch of the flame and add the milk powder first. Then stir in the cashew nut powder. Stir well till is blended well. Put it back on the stove. Cook over low flame till it begins to thicken. Remove from the stove and add the cardamom powder. Cool for few seconds. Then, mash it well while it is still warm. Flatten it over a smooth surface or the back of a plate using a rolling pin. Cut it into desired shape. Cool and store it an airtight jar.
Note: Milk khoa can also be added instead of milk powder. If sweetened milk khoa is used then sugar needs to be adjusted accordingly.
Panakam is an offering to Lord Rama on Sri Rama Navami day, an offering to Goddess Varalakshmi on varalakshmi puja and to goddess Durga during Navaratri. Panakam is considered as cooling and refreshing drink. Hence, I make it during the summer as an alternative to artificially flavoured fizzy drinks. This healthy drink made from brown sugar and lemon juice is flavoured with cardamom powder and ginger powder. Sometimes black pepper powder is also added for that extra punch. Orange juice can also be added instead of lemon juice to balance the taste. However, such a blend is not offered to the god.
Ingredients: Brown sugar - 1cup Lemon juice - 2tsps Cardamom powder -2tsps Dry ginger powder -1tsp
Method: Soak the brown sugar in two cups of water for one hour. Allow it dissolve completely. Strain it if necessary. Add the other ingredients. Dilute with more water to balance the taste. Chill and serve immediately.
Come summer and salads become the order of the day. Green gram salad is one such salad that is high on protein and fibre and filling too. This easy to make salad uses locally available ingredients and is devoid of oil.
Ingredients: Green gram -1cup Tomato -1 Onion - 1 Cucumber -1/2 Raw mango -few pieces Coriander leaves -few Chilli flakes -1tsp Lemon juice -1tsp Sugar -1/2tsp (optional) Salt to taste
Method: Chop all the vegetables into small pieces. Keep it aside. Wash and soak the green gram in water for 5 hours. Drain the water and steam it in a pressure cooker for 5 minutes. Combine it with the chopped vegetables, chilli flakes, lemon juice, salt, sugar and coriander leaves. Serve over chilled cabbage leaf.
There are various methods of making vangi bath. Eggplant can be cooked in tamarind water or deep fried in oil before combining it with rice and other spices. Some people prefer to add onion and grated coconut to this rice. Sometimes sambhar powder is also added to give it a different flavour. However, I make this rice with puliyodarai paste and puliyodarai powder that I stock in good quantity. Hence, I prepare this rice, when I am short of time. It can be packed in lunch boxes for school going children as an alternative/supplement to curd rice.
Ingredients: Cooked white rice - 2cups Bottle eggplant -1 Turmeric powder -1tsp Puliyodarai paste -2tsps Puliyodarai powder -4tsps Salt and oil -As required
For garnishing Roasted peanuts -1/4cup
Eggplant before rice is added Method: Grind the peanuts coarsely. Keep it aside. Cube the eggplant. Dilute the puliyodarai paste with one cup of water. Add the eggplant pieces and turmeric powder. Cook till it is soft. Then, add the puliyodarai powder, little oil and salt. Cook for few seconds. Next, stir in the rice till it is well blended. Garnish with peanut powder. Serve it with any pachadi of you choice.
Note: Adding sesame oil gives a distinct flavour to this rice. Adjust the puliyodarai paste and puliyodarai powder such that the end product is well balanced.
Lentil fritter (moong dal bhajia) is a famous street food of Mumbai. It is served along with green chutney and fried green chillies. It is soft inside and crispy outside. The consistency of the green gram batter used for making it decides its texture. The fritters would turn out hard it the batter is thick. However, a thin batter made of green gram is difficult to handle and would require some binding agents like mashed potatoes. To avoid this, I have added husked black gram to the batter. This results in soft fritters and also helps in easy handling.
Ingredients: Husked green gram (moong dal) -2cups Husked black gram (urad dal) -1cup Finely chopped onions - 1/2 cup Green chillies -3 Ginger -1/2 inch Curry leaves - few Chopped coriander leaves -4tsps Salt and oil - As required
Method: Soak the two lentils separately in water for 6 hours. Drain the water and grind the lentils coarsely along with salt, green chillies, ginger and curry leaves. Combine the chopped onions and coriander leaves. Divide the batter and make small balls out of it. Deep fry them in small batches over medium heat until crispy and brown. Serve it along with red chutney.
In Southern states of India, Idli is the basic breafast that is had with sambhar and choicest chutneys. Leftover, idli is given a makeover as idli upma or idli fry. Even restaurants serve idli fry. Generally, idli fry is a deep fried food with various spices and condiments added to it. It varies from restaurant to restaurant. Here, I have presented idli chilli fry that is stir fried. It has the zing of chilli flakes, tang of tomato sauce, flavours of capsicum and dosa podi.
Ingredients: Leftover Idlis -5/6 Onion -1 Capsicum -1/2 Chilli flakes -1tsp Dosa podi -2tsps Tomato sauce -2tsps Chopped coriander leaves -2tsps Salt and oil -As required Method: Cut the idlis into cubes. Smear dosa podi and little oil over them. Chop the onion and capsicum into strips. In a frying pan fry the onions in little oil. When it turns translucent in colour, lower the flame and add the capsicum. Stir for few seconds. Then, add the chilli flakes, idli pieces, tomato sauce and coriander leave. Stir fry for few seconds till everything is blended well.
Bun, bread roll and few cakes can be baked in a cooker. The texture and taste of the baked items is very much similar to the oven baked foods. It is also easy to bake in a cooker because the temperature settings required for an oven is simply absent here. However, it is important to take note of the following points before attempting to bake in a cooker.
1) Do not use non-stick cookers for baking. 2) Remove the rubber gasket from the lid before baking. 3) Do not use the weight while using the cooker for baking. 4) Place a perforated plate or a steel stand inside the cooker and preheat the cooker.(Do not add water to bottom of the cooker) This is give a gap between the bottom of the cooker and the baking dish. 5) Place the baking dish with the dough on the perforated plate or stand. This helps to prevent the food from burning at the bottom. 6) Preheat the empty cooker in high heat and lower the flame once the baking process starts.
Method: Combine yeast, warm water, 1tsp sugar and 1tsp flour. Set it aside to become creamy and frothy. In another bowl mix the balance flour and butter to the texture of bread crumbs. In another bowl combine the warm milk, balance sugar, salt and oil. Then, add the yeast mixture. Mix well. Then, slowly add the flour to make dough of sticky consistency. Cover and set it aside it to rise. It will triple in volume. Then, deflate and knead once. Allow it rise for two hours. Deflate and knead again. Then, make small round buns out of this dough and place it in a wide vessel. Place the buns at a distance, so that they do not touch each other when they rise again. Allow it to rise and then place them in the preheated cooker. Bake it till the top of the bun starts changing colour. Remove and allow it cool before cutting it.
Chocolate is everyone’s favourite and when it comes in the form of cups it doubles the happiness. It is a hit with kids when ice cream is served in these edible cups. My son used to enjoy ice creams in these cups as a kid, during the summer holidays. His friends also used to enjoy it, when they came visiting us during the summer holidays. I always stock some chocolate cups in the fridge to surprise my guests.
To make chocolate cups
Ingredients: Cooking chocolate -800gms Paper cups -few
paper cups & mould Method:
Make a small slit on the rim of all the paper cups. Keep it aside. Break the chocolate bar into small pieces. Place it in a small deep bowl. In another big bowl, heat some water. Allow the water to boil. Lower the flame and place the small bowl with broken chocolates on it. See that it does not touch the bottom of the big bowl. Care must be also taken to see that the water does not enter the chocolate bowl. Allow it melt completely. (Take care not to boil the chocolate). Pour the melted chocolate in one cup. Coat the inside of it till the rim. Pour the excess chocolate if any back into the pan. Similarly, coat other cups also. Refrigerate the cups. After 2 hours, remove them from the fridge. Then, slowly peel off the paper cup starting from the slit at the rim. Refrigerate it again until use. Fill them with ice cream or seasonal fruits or nuts before serving. Fruit cups can also be topped with whipped cream before serving.
To make chocolates:
Ingredients: Silicon mould Butter for greasing
Method: Grease the silicon mould with butter. Keep it aside. Melt the chocolate as mentioned above. Using a small spoon fill each of the depressions in the silicon mould. Refrigerate it for 6 hours. Then unmould them and wrap it in colourful toffee papers. Put it back into the fridge for few hours.
Note: I have used my favourite dark chocolate here.
This rice is a hit among kids as it is not spicy like other variety rice. Besides, they love the fried cashew nuts that dot the rice.
Ingredients: Long rice -1cup Chopped cashew nuts -1/2cup Chopped onions -1cup Black pepper corns -1tsp Cumin seeds -1tsp Clarified butter -4tblsps Oil and Salt - as required
Method: Toast the pepper corns and cumin seeds lightly. Cool and pulverize it. Keep it aside. Wash and soak the rice in one cup of water for 20 minutes. Cook it along with the water in a pressure cooker for 10 minutes. Remove the rice from the cooker after the pressure has released. Allow it to cool for 5 minutes. In the meantime, fry the chopped cashew nuts in little clarified butter to a golden brown colour. Empty it over the rice set aside to cool. In the same pan, fry the chopped onions till it turns translucent. Then, add the cooked rice and powdered spices. Add more clarified butter and stir fry for few seconds till it is blended well. Serve it alone or along with any chutney of your choice.
This stir fried vegetable is so similar to the dry 'alu mutter' side dish served in most restaurants. Here, I have added capsicum for that extra flavour of green chillies sans its heat. Potato capsicum pea’s fry goes well with all types of flat breads.
Ingredients: Potatoes -200gms Shelled peas -50gms Capsicum -1/2 Onion -1 Turmeric powder -1tsp Sambhar powder -2tsps Dosa podi -2tsps Coriander leaves - few Salt and oil -as required
Method: Cut and boil the potatoes along with turmeric powder and salt. When it is cooked, peel and cube it. Blanch the green peas in little water. Drain and keep it aside. Chop the onions and fry till it turns translucent. Reduce the flame to the minimum and add the sambhar powder. Stir for few seconds. Next, add the vegetables and dosa podi. Add more oil if required and stir fry till everything is blended well. Garnish with chopped coriander leaves.
A simple and tasty stir fried vegetable that is low on calorie. It goes well with flat breads and rice.
Ingredients: Lady’s finger -200gms Onion -2 Turmeric powder -1tsp Dosa podi -4tsps Grated coconut -1tsp Salt and oil - as required
Wash and chop the lady's finger. Chop the onions. In a frying pan heat few teaspoons of oil and fry the lady's finger till it changes colour. Then, stir in the chopped onions, turmeric powder and salt. Close and cook for few seconds stirring occasionally. When the lady's finger is done, add the dosa podi and grated coconut. Stir fry for few seconds over a low flame till everything is blended well. Serve it as side dish for sambhar rice or flat bread.
Little millet is known as Samai in Tamil, Kutki in Hindi, Sama in Telugu, Same in Kannada and Chama in Malayalam. It is rich in dietary fibre, iron, calcium, and B vitamins. Like other millets, it also releases glucose steadily without affecting the metabolism of the body. Hence is highly recommended for diabetics.
Ingredients:
Little millet -2cups Husked split green gram -1cup Cumin seeds -1tsp Black pepper -1tsp Asafoetida powder -1/2tsp Curry leaves -few Clarified butter -3tblsps Salt and oil - as required
Method: Soak the green gram in water for two hours. Dry toast the millet till it emanates a sweet smell. In a pressure pan/cooker temper cumin seeds, black pepper, asafoetida powder and curry leaves in little oil. Add the soaked green gram and toasted millet. Add five cups of water and salt. Close and cook under pressure for 15 minutes. When the pressure has released, open the pan and stir in the clarified butter. Serve it along with Orange peel pulikachal or any chutney of your choice.
Karanji Lake is located in the city of Mysore in the state of Karnataka, India. This lake with an area of 90 hectares has water spread area of about 55 hectares. It is a nature park comprising of a butterfly park and a walk-through aviary. The aviary with a height of 20 m, length of 60 m and width of 40 m makes it the biggest 'walk-through aviary' in India. The butterfly park created on a small island within this lake has about 45 species of butterflies. This park also has a watch tower to view the birds from a height.
Bitter gourd helps in regulating the blood sugar. Hence, diabetics can include this gourd in their diet daily or at least three times a week. Here is a recipe using this gourd that can be used as a side dish for flat breads or rice.
Ingredients: Bitter gourd -200gms Onion -2 Tomatoes -3 Turmeric powder -1tp Chilli flakes -1tsp Brown sugar -3tblsps(optional) Dosa podi-3tsps Curry leaves -few Salt and oil - as required
Method: Wash and chop the bitter gourd into small pieces. Rub some salt and set it aside for 10 minutes. Then wash it in running water for few seconds. Puree the tomatoes. Chop the onion finely and fry in little oil. When it turns translucent add the bitter gourd pieces, turmeric powder, chilli flakes, salt and little water. Close and cook till the gourd is half done. Then add the tomato puree and brown sugar. Cook for another few seconds till is blended. Next, add the dosai podi and little oil. Stir fry till it dries up. Garnish with curry leaves.
This cake is simple to make and uses beetroot puree to colour the cake. It tastes delicious when eaten alone or with a topping of whipped cream.
Ingredients:
Beetroot -100gms All-purpose flour -11/2 cup Baking powder -1tsp Cocoa powder -2tblsps Sugar -1cup Salt -1/4tsp Melted butter -100gm Curd -1/2cup Milk -1/2cup Mixed fruit essence -1tsp
Method: Wash, peel and puree the beetroot. Keep it aside. Combine the flour, baking powder, salt and cocoa powder. Sieve this mixture twice. Keep it aside. Mix melted butter, curd, milk, sugar, salt, beetroot puree and the mixed fruit essence. Slowly add the flour mixture to the beetroot mixture to make a smooth batter. Spoon the batter into greased cupcake mould. Bake them in a pre-heated oven at 180°C for 15-20 minutes. Remove the mould from oven and cool to room temperature.
In India ivy gourd is known by different names like tindora, kovakai, tondli, giloda etc. This gourd helps in regulating sugar metabolism and hence is recommended for diabetics. Here is a curry made of ivy gourd that goes well with rice and flat breads alike.
Ivy gourd Ingredients: Ivy gourd -250 grams Tomatoes -3 Onion -2 Turmeric powder -1tsp Curry powder -2tsps Brown sugar -2tsps Chopped coriander -2tsps Salt and oil - as required
Method: Wash and chop the ivy gourd length wise. Chop the onions finely. Puree the tomatoes. In a frying pan fry the onions till it turns translucent. Then add the turmeric powder, salt and the chopped ivy gourd. Stir fry for few seconds. Add little water. Close and cook till it is half done. Then add the tomato puree, brown sugar and the curry powder. Open and cook for another few seconds stirring occasionally. When the liquid in the gravy is completely absorbed stir in the chopped the coriander leaves and remove from the flame.
I spend my evenings usually over a cup of tea with some snacks to keep me refreshing for the rest of the day. When these snacks that accompany your tea are baked, then it makes for healthy eating. Here is one such snack that is simple to make and also tastes great.
Ingredients: Chick pea flour -2 cups Melted butter - 2tblsps Onion -1(finely chopped) Green chilies -2(finely chopped) Chopped coriander leaves - 2tsps Sugar -1tsp Salt -1tsp Oil -1cup Warm water - 1/4 cup
Method: Combine everything into a stiff dough. Rest for 5 minutes. Then divide them equally. Roll them into small balls. Make small discs out of each ball using a rolling pin. Prick with them with a fork. Place them on a greased baking tin. Bake them at 180 c in a pre-heated oven for 15 minutes.
Note: To give a biscuit like texture to the cracker, chickpea flour can be substituted with all purpose flour.
