Happy new year 2018

Warmest Greetings
and
Best Wishes
for the
New Year 

Sweet split chickpea

Chickpea is easy to cook and considered healthy too. It lends itself well to  various kinds of cooking. Here is a sweet using chickpea and brown sugar. It tastes great and can be made at short notice.

Ingredients:
Split Chickpea -2 cups
Brown sugar -1 cup
Cardamom powder -2 tsp
Grated coconut -1 tsp
Clarified butter -1 tsp (optional)


Method:
Soak the Split chickpeas in water for 10 hours or overnight. Wash and add sufficient quantity of water and cook in a pressure cooker till soft. Drain the water. Keep it aside.
In another wide mouthed pan or Kadai melt the brown sugar. Then, add the cooked chickpea. Cook over a medium flame stirring continuously till all the liquid is evaporated. Remove from the stove. Add the clarified butter and cardamom powder. Finally, garnish with grated coconut. Serve hot or cold.

Chutney salad

Salad is not palatable unless it has a tasty dressing. For that matter even sprouts needs to be steamed to make it more palatable. Leftover green chutney is prepared for sandwich can be combined with boiled chickpea a make a tasty salad. This salad is healthy as it is oil free and high on fiber. It is makes for a teatime snack for diabetics.

Ingredients:
Brown chickpea -100 gm
Chopped onion -1 cup
Salt to taste

For green chutney
Ingredients:
Chopped coriander leaves -2 cups
Green chilies - 3
Ginger - 1/2 inch piece
Lemon juice - 2 tsp
Sugar - 1 pinch (optional)
Salt to taste

Method: Combine all the ingredients listed under green chutney and grind to a smooth paste. Keep it aside.
Soak the chickpea in water for 10 hours or overnight. Wash and cook in a pressure cooker until soft. Drain the water and keep it aside.
To make the salad combine the chopped onions with cooked chickpeas and green chutney. Adjust the salt and serve immediately. 

Note:
More chilies can be added to make the chutney hot and pungent. Adding sugar helps in the retaining the colour of the chutney.

Mava gulab jamun

Gulab jamun needs no introduction to Indians as it is easily available in every sweetmeat shops besides being made in homes on different occasions. It is prepared by deep frying small balls of blended mava and soaking them in sugar syrup. 
The key ingredient to make Gulab jamun is Mava/khoa/ evaporated milk. However, sometimes cottage cheese is also added along with mava in its preparation. 

Ingredients:
Mava/evaporated milk -1 cup (150gms)
All purposes flour/maida -1/2 cup
Salt -1 pinch
Baking soda -1 pinch or little less
Sugar -2 cups
Water -2 cups

Method:
Bring all the ingredients to room temperature. Knead the mava to remove all lumps. Mix the salt, baking soda and all-purpose flour well. Combine the mava with the all-purpose flour. Leave it aside for five minutes. Then, divide the dough into equal parts. Roll each part into a small ball. Deep fry them in small batches in medium hot oil till brown and crispy. Drop it immediately in hot sugar syrup. 

To prepare sugar syrup:
Combine the sugar and water. Boil it over high heat till it reaches a syrupy consistency. It should be just sticky and flowing and slightly less than one thread consistency. Prepare the syrup while the dough it seating for five minutes. 

Note:
Do not press the dough hard while rolling the balls. 
Keep the flame very low while frying. 
Keep stirring the jamuns while frying to get an even colour.



  

Split chickpea snack

Chickpea, which is also known as garbanzo beans is  a good source of protein, carbohydrates, and fiber. It can be used to make a variety of things. Here is a simple snack that is usually prepared during navarathri as an offering to the lord.

Ingredients: 
Split Chickpea -2 cups
Grated coconut -1 tsp
Chopped green chilies -1/2 tsp
Chopped ginger -1/2 tsp
Curry leaves - few
Mustard seeds -1tsp
Salt and oil - as required

Method:
Soak the split chickpeas in water for 10 hours or overnight. Wash and drain the water. Cook in a pressure cooker till soft. Remove from the cooker and add required salt. Temper mustard seeds and curry leaves in little oil and add to it. Garnish with grated coconut, chopped green chillies and ginger. 

Peanut bars (chikki)

Peanut bars are healthy and a good substitute to store bought energy bars. It has lot of nutrients and a low Glycaemic Index. It is a excellent food for growing kids.

Ingredients:
Peanuts -200 gms
Brown sugar/jaggery -200gms
Butter - 2tblsps

Method:
Invert a flat plate or tray and grease it with butter. Set it aside. Roast and skin the peanuts. In a wide pan add the place the brown sugar along with 1/4 cup of water. Heat over a low flame until the sugar melts. Keep boiling till the syrup becomes thick and hard to stir. At this stage add the peanuts and butter. Stir over a low flame till it becomes a hard mass. 

Spread over the greased plate. Using a rolling pin flatten it to 1 cm thickness. Cut into squares. Cool it completely. Store it in an airtight container.

Rasam idli

This is again a South Indian recipe that is usually prepared at home. However, I have eaten it in New woodlands hotel in Chennai. It tasted divine. Just like rasa vadai, here soft idlis are soaked in hot rasam. It tastes great on any day and particularly during summer. It is a big bet for diet watchers too as it is light on the stomache and calories. 
Leftover idlis prepared for breakfast can be soaked in rasam and can be had as evening snack.

Ingredients:

Idli or mini idli - few
Tomato rasam - 1 bowl
Onion or boondi for garnishing (optional)

Method:

Take a soup bowl. Fill it with little rasam. Slowly glide hot idlis into it. Close it with a lid. Soak for 5 minutes. Open and add more rasam till the brim of the bowl. Serve it alone or garnished with onion or boondi.  

Note:

Idli can be soaked in any rasam. 

Coriander story -from seeds to leaves.

I had sown few coriander seeds in a pot that already had Tulasi plant (holy basil). Interestingly, all the seeds germinated and grew into small plants. It took nearly two weeks for them to become small plants.

Tomato rasam / Indian soup

This rasam/soup is made of tomatoes and split pigeon pea. It is made in many South Indian homes and also served in restuarnts, weddings and feasts.     

Ingredients: 
Tomato - 1(cut into four pieces)
Tamarind pulp - 1/2 cup  
Cooked split pigeon pea -1/4 cup 
Turmeric powder -1 tsp
Rasam powder- 4 tsps
Asafoetida -1/4 tsp
Sugar - 2 tsps
Mustard seeds - 1 tsp
Chopped Coriander leaves -1 tsp
Salt and oil -as required

Method: 
Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in some oil. Garnish with coriander leaves.

Pazha pradhaman (Banana pudding)

This dessert from gods own country is usually served in weddings and feasts. It is made of Kerala bananas and is liquid in consistency. It tastes great when served chilled.

Ingredients:
Ripe Kerala bananas – 2
Brown sugar – 3 cups
Fresh coconut milk - 2cups
Cardamom powder – 2tsps
Fresh coconut cut into small pieces - 3tsps
Chopped cashew nuts - 2tsps
Clarified butter - 4tsps

Method:
Fry the cashew nuts and coconut pieces separately in the clarified butter. Keep it aside. Steam the bananas with the skin. Peel and grind it in a blender to a smooth paste. In a thick bottomed pan heat the brown sugar and banana pulp. Cook on a low flame stirring continuously. When it reaches jam like consistency, add the coconut milk. Switch off the flame. Stir the cardamom powder. Garnish with the fried cashew nuts and coconut pieces.

Bread pakoda (fried bread dumplings)

Bread is one item that can be put to multiple uses. It can used to make sandwich to bread uttappa to bread jamun. It also acts as a good binding agent in the making of patties or cutlet. Here is a simple recipe using bread that can be made for evening tea or as finger food for guest.

Ingredients:
White bread slices -5
Chopped onion -1/2 cup
Chopped green chillies -2tsps
Chopped coriander - 4tsps
All-purpose flour/maida -2tsps
Salt and oil – as required

Method:
Powder the bread slices in a blender. Combine it with the other ingredients except oil. Add few teaspoons of water and make stiff dough out of it. Divide it equally. Roll each portion into a smooth ball. Deep fry them in small batches in hot oil till it is crispy and brown in colour. Serve it alone or along with tomato sauce and green chutney.

Semolina cake

This cake is mildly sweet and grainy in texture. It is so easy to make that even kids can be given a chance a try their hand. Further, the ingredients required to make this cake are easily available in every kitchen. It can be had with tea or served in birthday parties. 

Ingredients:
Roasted semolina- 1 cup
Milk - 11/2 cup
Sugar -1cup
Curd -1/2 cup
All-purpose flour/Maida -3/4 cup
Butter 1/2 cup
Candied papaya pieces -1/2 cup
Baking powder -1/2 tsp
Baking soda -1/2 tsp
Salt -1/2tsp
Pineapple essence -1 tsp

Method:
Combine the semolina and milk. Set it aside to soak for 10 minutes. Sieve the all-purpose flour, salt, baking powder and baking soda. Combine the sugar with butter and whisk for 5 minutes. Add the flour mixture and curd. Then, add the semolina mixture, half the candied papaya pieces and essence. Mix well. Pour it in a greased baking tin. Sprinkle the balance candied papaya pieces on top. Bake it in a pre-heated oven for 30 to 45 minutes at 200 degrees Celsius. Switch off the oven once the cake is cooked. Remove it from the oven after few minutes. Cool it before inverting the tin. Cut into pieces.

Note:
1. All the ingredients should be at room temperature before baking.
2. Choose a smoother version of semolina. 
3. Add more milk or flour to bring the dough to the right consistency.

Egg-less fruit n nut cake

I made this fruit and nut cake for this new year as it is very easy to make. It is rich in fruits and nuts and can be made for any occasions It tastes great even without any glazing.

Ingredients:
All-purpose flour/ maida -1 cup (100 ml)
Coco powder -1/2 cup
Powdered sugar -1 cup
Fruit n cuts -1/2 cup
Baking powder - 1 tsp
Eating soda -1 tsp
Salt -1 tsp
Butter -1/ 2 cup
Curd -1/2 cup
Milk 1/2 cup
Mixed fruit essence -1 tsp
Bring all the ingredients to room temperature.

Method:
Fruits n nuts can be anything like cashew nut, candied papaya pieces, cherries, raisins, black currants and walnut. 
Wash fruits like raisins and candied papayas in water. Dry and keep it aside. Chop the nuts, raisins and cherries. Combine the fruits and nuts and measure. Dust 1tsp of flour on them. This is done so that they don't sink to the bottom while baking.

Grease a baking pan. Line it with butter/parchment paper. Grease that also. Set it aside. 

Pre-heat the oven at 180 degrees Celsius. 

Combine the flour, coco powder, baking powder, eating soda and salt. Sieve twice. This is done to evenly distribute the baking powder and soda.

Mix the sugar and butter to form a smooth cream. Add milk and curd. Mix it well. 

Next, add the flour mixture little by little to the butter mixture. The consistency should be thick and sticky. If it is very thick then add more milk. 

Stir in the essence and finally the chopped fruits and nuts. Pour it in the prepared baking pan. Bake it in a pre-heated oven at 200 degrees Celsius for 20 minutes. Check the middle of the cake by inserting a fork. If it is wet and sticky, bake for another 5 minutes. Keep checking till the fork comes out clean. Switch of the oven. Rest the cake in the oven for another 5 minutes and then remove it. Cool it completely before turning it upside down. Cut it and enjoy.

Note:
Vanilla essence can also be added instead of mixed fruit essence.
Any fresh juice can also be added instead of milk.

Hot chocolate

Winter calls for a warm drink. The best drink after hot coffee or tea is hot chocolate. It is easy to make and tastes heavenly. Kids would also love it. 
It can be made with dark chocolate or milk chocolate. It can be plain or flavoured with vanilla. It can be blended with whipped cream or served with a dollop of ice cream.

Ingredients:
Full cream milk -2cups
White granulated sugar - 2tsps
Grated dark cooking chocolate - 1/2cup

Method:
Boil the milk. Remove from flame. Add the sugar. Set it aside. Next, put the grated chocolate in a stainless steel or glass bowl. Place the bowl over a saucepan filled with simmering water. Heat it until the chocolate is melted. Remove from heat. Add the warm milk and whisk till it is blended well. Serve hot. 

Variation:
Cold chocolate drink
Chill the hot chocolate and top it with a dollop of ice cream or whipped cream.