Strawberry Oats Smoothie

Strawberry Oats Smoothie 

Good morning 

Healthy, delicious, creamy, smooth Strawberry Oats Smoothie to kick start your day. You just need few ingredients to make this yummy creamy Smoothie.

Ingredients:

Roasted Oats- 2 tablespoons 

Fresh Strawberries- 10-12 nos

Milk - 1cup

Sugar - 1.5 tablespoons 

Method:

# In a mixer jar add Roasted Oats, Strawberries, sugar and blend well. 

# Add milk and blend once again.

Smoothie is ready to serve. Garnish with chopped Strawberries and Roasted Oats.

Pl. do try and provide your comments.

Thank you!

Okkarai (Diwali Special)

Okkarai/ Ukkarai 

Ukkarai is a traditional South Indian dessert prepared for Deepawalli. A gluten-free, tasty and delicious dessert for Deepawalli celebration.

Ingredients 

Channa dal - 1/2 cup

Toor dal - 1/2 cup

Jaggery- 3/4 cup

Ghee- 2 tablespoons 

Cardamom powder- 1 tsp

Cashews- few.

Method 

# Dry roast both the dal until it turns golden in colour.

# soak for 1hr.

# Remove water...grind the soaked dall coarsely.

Refer the picture 

# Steam the the batter  for 15-20 minutes.

# Allow it to cool down. Pulse it in mixie/ crumble well.

# Add 1/4 cup water and dissolve Jaggery. Filter the Jaggery to remove impurities.

# Make a thick syrup / consistency of the Jaggery  should  hold a ball shape once dropped in plain water. 

Refer pictures:

# Add the dall crumble to the thick Jaggery syrup and mix well.

# Fry cashews in ghee. Mix with  okkarai.

#Add Cardamom powder and mix well.

Do try this recipe and provide your comments.

Thank you!

Nimki (Airfried)

Nimki is a snacks which is made with wheat flour, salt, ghee/ butter, kalonji/ black onion seeds. All the Ingredients are mixed with  little water to form a dough. Rolled to a flat bread and cut into desired shape and airfried.

Ingredients:

Whole Wheat flour - 1 cup

Butter / ghee - 2 tsp

Kalonji/ black onion seeds - 1/4 tsp

Oil - 1 tablespoon

Water- to knead 

Salt to taste

Method:

# Mix Whole Wheat flour, salt, kalonji, ghee.

# Sprinkle little water to knead a stiff dough.

# Divide the dough to Marble size balls.

# Roll the dough to a flat bread / Chappati with 1/2 inch thickness.

# Cut in desired shape.

# Place the nimkis in airfrier and fry at 180'c for 12 minutes. In between brush some oil.

Once nimkis are fried allow it to cool, store in an airtight container.

Pannivaragu Kara Pongal/ Proso Millet Pongal

Pannivaragu Kara Pongal/ Millet Pongal 

Good morning!

Navaratri is all around the corner...so thought of sharing a millet Kara Pongal with Pannivaragu/ Proso Millet / Barri.

Kara Pongal is a savoury version of sweet Pongal. The same recipe can be made with normal raw rice which I've shared last year.

Ingredients:

Proso Millet- 1 cup

Moong dal- 1/4 cup

Ghee - 1.5 tablespoons 

Pepper- 1 tsp

Cumin/ jeera - 1.5 tsp

Salt to taste 

Cashews- few

Asafoetida/ hing - 1/4 tsp

Curry leaves few

Method:

# Wash and soak Pannivaragu for 1/2 hr.

# Discard the soaked water from millet.

# Wash moong dal, mix moong dal and millet add 1.5 cups of water and pressure cook for 3 whisles.

# Dry roast pepper and cumin. Make a coarse powder.

# Once pressure is released,  mash Pongal well.

# Add Asafoetida and salt.

# Heat a kadai add ghee. Fry cashews, pepper and cumin powder, curry leaves and pour into the Pongal. Mix well and serve.

Panchamrit Cake

Panchamrit Cake 

Panchamrit is offered as a Prasad during Festivals. It is made with 5 basic things... milk, curd, ghee, honey and mashed bananas. Now a days we add Jaggery, dates, raisins, nuts etc. 

To make Panchamrit we use unboiled milk, curd, honey, mashed bananas, ghee,  jaggery powder, raisins and mix well. 

A tea-time cake which is super soft, delicious, mild in sweet...a perfect companion for 

 tea/ coffee.

Ingredients:

Panchamrit- 3/4 th cup

Whole Wheat flour- 150 gms/ 1.25 cups approx

Baking powder- 1 tsp

Baking soda- 1/4 tsp

Melted butter - 3 tablespoons 

Milk - 1/4 cup

Honey - 2 tablespoons 

Warm water - 3 tablespoons if needed 

Method:

# Sieve whole wheat flour, baking powder and baking soda for 4-5 times.

# Grease the baking tin with butter  / oil. Baking tin size 6 inches.

# Preheat oven @170'c.

# Mix Panchamrit, melted butter, honey together.

# Mix sieved flour with  Panchamrit. Use cut and fold method.

# The batter should be thick dropping consistency. Add milk and mix well. If the batter is too dry add warm water...which is just optional. 

# Pour the batter to  greased tin. Tap well.

# Bake @ same temperature for 30 minutes/ until a skewer inserted comes out clean.

# After ten minutes of baking demold on wire rack. 

# Once cake comes to  room temperature cut into pieces and serve.

Please do try and provide your comments. If you try and like this cake.

Elaneer Payasam

Elaneer Payasam  / Tender coconut kheer 

Festivals are all around the corner... try this Elaneer/ tender coconut cream Payasam.  This is a rich, creamy, delicious coconut flavoured mild sweet Payasam.

Ingredients:

Elaneer/ tender coconut cream- 2 cups

Tender coconut water - 1 cup

Milk - 500 ml

Sugar - 4 tablespoons 

Cardamom powder- 1 pinch

Method:

# Boil milk, scrape the sides so that milk doesn't  burn. 

# Reduce the milk to half the quantity. Add sugar and boil for 2-3 Minutes. Switch off the flame.

# Chop half cup of tender coconut.

# Grind 1.5 cups tender coconut with tender coconut water.

# Mix the grinded pulp to the reduced milk. Add the Cardamom powder...mix well.

Add the chopped tender coconut malai/ Elaneer to the Payasam.

Chill the Payasam and serve.

Payatham Urundai/ Moong dal ladoo

Payatham Urundai/ Moong dal ladoo

As Festivals are around the corner...so I'm sharing a traditional South Indian special ladoo (payatham urundai / moong dal ladoo). 

A delicious festival special ladoo.

Ingredients:

Yellow moong dal- 1 cup

Sugar - 3/4th cup

Cardamom powder- 1.5 tsp

Ghee - 1/2 cup

Chopped cashews- few

Method:

# Dry roast moongdal until you get a nice aroma. Allow it to cool down completely.

# Make a fine powder in mixie. If you want a fine texture you can sieve the flour.

# Make a fine powder of sugar as well.

# Mix moongdal powder, powdered sugar, Cardamom powder together.

# Divide the mixed flour in two portions.

# Fry cashews in ghee.

# Mix the fried cashews with the moong dal and powdered sugar.

# Heat ghee well...slightly smoke should come...Mix wilh moong dal and powdered sugar.

# Start making ladoos.

#Once it comes to room temperature store it in airtight container.

Pl. do try and provide your comments.

Thank you!