Facebook Popup Widget

Thursday, November 20, 2014

Ragi Ammini Kozhukattai

At times I become a health freak like roasting cauliflower in the oven for tea time or baking sweet potato fries for that hunger pangs or steaming some dumplings for snack. Ragi is not my favorite cereal but I know that its healthy and I need to include it in my diet atleast once a week. And I do that consciously. Mostly in the form of ragi puttu or ragi malt but at times I like to experiment like adding a cup of ragi flour when making chapathis or adai and sometimes something that is totally different like this. These are healthy, tastes yum and kids will totally love popping 'em into their mouth.

~*What U Need*~
For Dough (makes 20-22 small balls):
Sprouted ragi flour - 3/4 cup
Water - to knead
Salt - to taste
Gingely oil - 1 tsp

For Tempering:
Urad dhal - 1 tbsp
Channa dal - 1 tbsp
Grated coconut - 2 tbsp
Red chilli - 1
Asofoetida - a pinch
Mustard seeds - 1 tsp
Curry leaves - 1 sprig

How I Made it:
Take ragi flour in a wide bowl. Boil water, salt and oil in a pan, start with 1/4 cup. Add it to ragi flour and mix with the help of a wooden spoon. Make sure there are no lumps. Close and set aside for 5 mins. Grease your hands with oil and make small balls. Steam cook for 10 mins on medium flame. Remove and set aside. Heat 2 tsp oil in a kadai and temper mustard seeds. Add urad dal, channa dal, broken red chilies and curry leaves. Saute for 2 mins, add grated coconut. Add asofoetida, cooked kozhukattai and salt to taste.

Serve hot.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to

Tuesday, November 18, 2014

Easy Rasmalai | Ricotta Rasmalai | American rasmalai

Sweets are my weakness but I am not a sweet tooth. Well thats confusing, I know. Let me explain. I am not a person who is in desperate need of a dessert after every meal but when there is an availability I enjoy it to the fullest. I love gulab jamun with icecream and gajar ka halwa with ice cream and then there is rasmalai for which I am the greatest fan on earth, the one thing that I craved for during and after pregnancy. This recipe is the cheat's method to make rasmalai. Well it can never scale up to the original version where you have to knead the chenna, cook it and then dunk it in the ras . But for the 30 mins of labor that you put in, it yields good flavors.

~*What U Need*~
For the cheese discs:
Whole milk Ricotta cheese - 15 oz
Sugar - 1/4 cup
Cardamom - 2

For the ras/syrup:
Evaporated milk - 1 can
Sweetened condensed milk - 1/4 cup
Whole milk - 1/2 cup
Sugar - 2 tbsp, ground with 2 cardamom
Cashews, Almonds, pista - 1/4 cup, coarsely chopped

How I Made it:
Pre-heat the oven to 350 F. Powder 1/4 cup of sugar and cardamom and mix them with ricotta cheese. In a muffin pan, divide this mixture equally and bake for 20- 25 minutes until it is set. Let cool completely, and remove from pan.

To make the syrup
In a sauce pan, boil the evaporated milk , whole milk. Simmer on low flame and add the condensed milk and sugar. Simmer till the desired consistency is reached. Add the nuts, mix well and cool to room temperature. Add the cheese discs and chill overnight.

Serve chilled!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to

Sunday, November 16, 2014

Whole Wheat Cinnamon Sugar Banana Bread

If you have been following my blog, then you now know that I love banana breads. They are a handy way to use those heavily speckled bananas without throwing them in the bin. Last week saw the men in the house down with severe cold attacks. Fruits too a backseat and there were no takers for the bananas. The bananas got spots, the spots turned brown and finally I left them undisturbed from another two days. And then they were perfect, perfect to make banana breads. I went a step ahead this time and topped it with a cinnamon sugar and sliced almonds.

Adapted from here
Mashed Bananas - 1 cup
EVOO - 1/3 cup
Maple syrup - 1/4 cup
Brown sugar - 1/4 cup
Eggs - 2
Salt - a pinch
Cinnamon - 1/2 tsp
Vanilla Extract - 1 tsp
Whole wheat flour - 1 3/4 cup
Baking soda - 1/2 tsp
Hot Milk - 1/4 cup + 1 tsp vinegar

Sliced almonds - 2 tbsp
1/2 tsp cinnamon mixed with 1 tbsp sugar

How I Made it:
Preheat oven to 325 F and grease a 9×5 inch loaf pan. In a large bowl, beat oil and maple syrup and sugar together. Add eggs and beat well. Stir in bananas and vanilla, then stir in the salt and cinnamon. In a bowl, whisk the flour with the baking soda. Whisk the flour into the wet ingredients and mix till combined. Add the milk and mix into batter until it is evenly distributed. Spread batter into the greased loaf pan. Sprinkle with cinnamon sugar and sliced almonds. Bake for 50-60 mins. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool completely.

Serve with tea or coffee!!!

So thats it Folks...
With Love,
Signs off!!!

Interested!!! Click to

Friday, November 14, 2014

Vendakkai Kaarakuzhambu

I am not a pro when it comes to authentic south Indian gravies like vathakuzhambu, kaarakuzhambu and many others. I can never get the consistency right and it never tastes good. I would rate it average and so I never attempt the same. The reason why I dont get these curries right is that I never add the said amount of oil. If a recipe calls for 4 tbsp oil, I always stick to 1 tbsp. Well, the rest is history. Last week I had this sudden urge to try kaarakuzhambu and I tipped in the oil closing my eyes. The result was this tangy and yummy dish. Now I know why oil goes a long way in making these authentic dishes.

~*What U Need*~
Lady fingers - 10-12
Tamarind - marble sized ball
Small onions - 6-8
Tomato - 1
Garlic - 10 cloves
Sambar powder - 1/2 tbsp
Garlic 8-10 flakes
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Jaggery/brown sugar - 1/4 tsp
Salt - to taste

To temper:
Gingely oil - 3 tbsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Toor dhal - 1 tsp
Jeera - 1 tsp
Curry leaves - 1 sprig

To grind
Coconut grated - 1/4 cup
Onion - 4-6

How I Made it:
Grind the coconut and onion to a smooth paste. Extract the tamarind juice. Slice the garlic. Clean the ladys finger and cut into finger sized pieces. Saute with very little oil till toasted on every sides. Heat kadai with oil and temper with the ingrediends given under ‘to temper’. Add garlic and chopped onion and fry till borwn.

Add tomatoes and fry till soft. Add the tamarind extract and enough water,salt, turmeric, and sambar powder. Let it boil for 4 minutes. Then add lady fingers and bring to boil. Add the ground paste to the kuzhambu. Let it boil until the lady finger gets cooked and the kuzhambu comes to the desired consistency. Add jaggery and remove from flame.

Serve with rice!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to

Monday, November 10, 2014

(Amma Cooks) Tuna Poriyal / Tuna Stir fry

I learnt this recipe from my amma when she visited us sometime back. When we went grocery shopping one day she asked me to grab a few cans of tuna. All she said was that grab some and I will teach you how to make a very simple poriyal that will pair perfectly with rasam saadam or paruppu saadam. And just as she said this stir fry comes together in a matter of minutes and is the perfect accompaniment for rasam saadam. Thanks ma for this recipe, I make this atleast once in every two weeks for the huss's lunchbox. Its one of his favorite side dishes these days.

~*What U Need*~
Canned tuna - 3 cans, drained
Onion - 1, small
Garlic - 3 pods, chopped
Green chilli - 1,sliced
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Curry leaves - 1 sprig
Oil - 2 tbsp
Salt, pepper - to taste

How I Made it:
Heat oil in a pan, add the curry leaves and saute. Add the garlic and fry till golden brown. Add the green chilli and onion and fry till brown. Add the canned tuna and saute for 4-5 mins. Next add the chilli powder and coriander powder, season with salt, pepper and fry till the mixture is dry and the tuna is fried well.

Serve with rasam saadam!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to

Saturday, November 8, 2014

100 kids lunchbox recipes | Indusladies

Getting recognized in this humongous blogsphere is something that every blogger craves for and I am no less. So when the people from Indusladies contacted me for a recipe to include in their Kids lunch box e-book, I was totally 'game on'. And then as usual the lazy me took over and all I could was make a cheesy Three Pepper Casserole. But I am happy that I could contribute something to such a big online community.

Indusladies, the largest online community for Indian women across the world, have partnered with the Best Indian Food Blogs to put together 100 Simple and Easy Recipes. When packed in your kids Lunchbox, they will love eating it to the last bite. This is totally FREE!

Download your Free Recipe Book here -

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to

Thursday, November 6, 2014

Cinnamon Sugar Tortilla Chips

I love cinnamon in anything. Like apples and cinnamon and then cinnamon rolls and then these cinnamon loaded tortilla chips, which is a new favorite. I had a few leftover corn tortillas lying in my fridge and since there were no takers, I thought of cranking them up a bit. And these chips happened. Crunchy, sweet, cinnamon-y and perfect to accompany your cup of hot chocolate. With the weather turning cold every passing day, you should really try this for your evening tea skipping the tea ofcourse.

~*What U Need*~
Corn tortillas - 8
Melted butter - 1 tbsp
Sugar - 4 tbsp
Cinnamon - 2 tsp

How I made it:
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Melt butter, set aside. In another small bowl stir together the cinnamon & sugar. Set aside. Brush the tortillas with melted butter. Stack the tortillas one over the other and cut into 8 triangles. Dip into the cinnamon sugar mixture and place on a baking sheet. Repeat with every triangle. Bake for 10-12 mins until golden brown and crispy. Allow to cool completely.

Top with melted chocolate and serve!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to
Blogging tips