I have been playing around with my dosa batter (like the egg dosa, the good old masala dosa) and found many innovative ways to make it more healthy (ofcourse dosa is one of the healthiest and balanced food in the world), but sometimes my kids do not have much veggies in their diet. Since both of them love dosa, (I always have dosa batter stocked up in my refrigerator). This is another way of making them start a healthy day and away from the usual dosa and sambar for a change.
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Tuesday, February 28, 2012
Wednesday, February 22, 2012
Carrot Halwa or Gajar Ka Halwa is a simple carrot sweet dish. Carrots are simmered in milk and sugar till it is evaporated. My son loves this very much and yes I make this often for him. I usually grate it in my food processor and always use rich red color and juicy carrots which we get at this season.
I always add 3 or 4 green cardamons crushed and roasted (in ghee) cashewnuts and raisins.
The white spots you see on top is some silver balls I sprinkled before taking the picture :)
One thing I have noticed is that when you make the halwa with whole milk (full fat) you do not need to add extra ghee, but if you are using skimmed milk like I did for this post, then you need to add a little bit of ghee. But if you compare skimmed milk halwa and whole milk halwa....I'd choose the whole milk because you can see tiny weeny bits of khoya in the halwa and ghee from the whole milk itself makes it more juicy and tasty. I have included a picture of whole milk halwa at the end of this post.
Fresh carrots: 1 kg, grated.
Sugar: 2 cups. (if you do not like too sweet then reduce by half cup, I am on the sweeter side).
Milk: 1 litre, if using whole milk no need to add ghee).
Ghee: 1 tbsp.(optional, only use if using skimmed milk)
Cahewnuts and rasins: 1 tbsp each. (optinal)
Crushed cardamon: 1 tsp.
1.Wash and scrap the carrots
2. Grate the carrots in a food processor or by hand held grater.
3. Put the carrots in a large deep bottomed pan along with milk and sugar. Bring it to a boil and put the fire on medium (keep an eye on it coz the milk might boil over).
4. When the milk is almost evaporated...
5. Add the crushed cardamon. Fry the cahsewnuts and raisins in ghee and pour it in.
Again mix well for another 10 to 15 min or until the milk has evaporated completely. Allow it to cool. And served chilled or at room temp.
You can also serve with a dollop of vanilla ice cream but I like it to be served on its own.
Halwa with low fat milk/ghee/dry fruits
Halwa with whole milk minus ghee/dry fruits.
Pick your choice and enjoy!!
Labels: Indian Desserts
Wednesday, February 15, 2012
Thursday, February 09, 2012
The second most popular post in this space (by reader's choice) is the no bake/cook pineapple biscuit pudding. I had many queries regarding an eggless version for this. Today, I made this minus the butter and egg. I used Amul low fat cream (25% fat), I guess this gives an excuse to indulge in this creamy eggless pudding.
Marie biscuit: 1 packet.
Amul low fat cream: 1 packet
Powdered sugar: 1 cup (i used 200 ml cup).
Pineapple stewed: 1 cup.(you can add half cup more if you like pineapple).
Vanilla essence: 1 tsp.
Milk: 1/2 cup.
1.Take 1 cup of stewed pineapple or more if you like and keep aside.
2. Whip the cream with half cup of powdered sugar and the other half of the sugar towards the end. I did not whip into stiff peaks, creamy fluffy stage is fine. Put the pineapple and the vanilla essence into it and mix well.
3. In a square pan, dip biscuits in skimmed milk and line the dish.
4. Spread half of the creamy pineapple mix on top of it.
5. Put another layer of biscuits dipped in milk and again top it with the cream mix. You can decorate with chocolate shavings or chocolate sprinkles. Chill the pudding for 2 hours.
Eggless pineapple biscuit pudding is all yours!
Check out this pudding on my blogger friend's page
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Tuesday, February 07, 2012
Summer is setting in slowly and its pickle time again. I love making pickles and lemon pickle tops the most made pickle in my kitchen......because Nidhi just loves them.
I do not make large quantities....I usually make with 8 to 10 medium sized lemons. If the lemons are really small I take about 12 to 15, this time the lemons were quite large so I used only 8 nos.
I always wash the lemons and put them in the steamer for about 5-10 min in low flame because I do not want the lemons to crack and the juices to flow out. So once steam comes put in low flame and check often.
Again this recipe is from amma, who is the best cook I have ever come across.
Lemon: 8 to 10.
Ginger: 1 inch, julienned.
Garlic: 2 pods, julienned. (if you like more garlic in your pickle you can add more)
Green chilly: 2 or 3 slice, (I dint use this time).
Mustard seeds: 3/4 tsp.
Fenugreek seeds: 1/2 tsp.
Red chilly powder: 2 tbsp. ( I used Kashmiri chilly, you can increase according to your spice level).
Turmeric powder: 1/4 tsp.
Asafoitida powder: 1/4 tsp.
Vinegar: 1/4 cup.
Gingelly oil/Sesame oil: 2 tbsp. ( I always try to reduce the oil as much as I can...you can add up to 4 tbsp if you are not that health conscious).
Sugar: 1 tsp (optional)
To roast and powder:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
1. Wash the lemons and put them into the appachembu or steamer.
2. Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
3. While the lemons are cooling......take the garlic and ginger....
4. And julienne them. If you are adding green chillies slit them...this time I dint add any.
5. Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
5. Meanwhile heat a kadai and pour 2 tbsp of gingelly oil. Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
6. Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
7. Put in Kashmiri chilly powder, turmeric, and asafoitida. Remember to keep the fire on the lowest level.
8. Mix well. Allow the raw smell to go.
9. Pour 1/4 cup of vinegar.
10. Let it boil and switch off the fire. You can add 1 tsp sugar to neutralize the taste. Allow it to cool
12. Add the salted lemon pieces and mix well. Check salt and if needed add a little more.
13. Now in another small kadai take 1/2 tsp mustard seeds and 1/2 tsp fenugreek seeds. Lightly roast them.
14. Powder them and sprinkle on top of the lemon pickle. This is amma tip to get that authentic Kerala flavour.
15. Mix well. Bottle it. This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!
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Wednesday, February 01, 2012