Thursday, 12 October 2017

Apple Jaggery kheer

Apple kheer or Apple payasam is easy to prepare and tastes absolutely heavenly. Again I saw these recipes in my fellow marathoners post. After seeing all the kheer related posts; I understood that the recipe is very easy to make but I wanted to make a difference. So I replaced sugar with date palm jaggery. We all loved this kheer at home. This can be an ideal recipe for any festivals or any special occasions. No one identified that apple was an ingredient in this kheer. Do try this different kheer.


Ingredients:

Apple - 2
Milk - 1 litre
Date palm jaggery - 3/4th cup
Ghee - 1 tbsp
Cashewnuts - 5
Dry grapes - 10
Cardamom powder - 1/2 tsp


Method:

  • Boil milk on medium heat until it reduces to 3/4 of its original quantity. 
  • Wash, peel and core an apple and grate it.
  • Heat a tsp of ghee and saute the grated apple for a few minutes or until it is cooked. Leave it to cool.
  • Add these apple pieces to the boiling milk. Cook on low heat for few seconds.
  • Switch off stove. Add the date palm jaggery and cardamom powder. Mix well. Taste and adjust the sweetener.
  • Heat the remaining ghee. Fry cashewnuts and dry grapes. Garnish the kheer with this fried cashews and raisins. 



Notes:

  • Do not add jaggery and boil milk. The milk might curdle.


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Wednesday, 11 October 2017

Apple Mango Smoothie

This is not the mango season but I had some frozen mango pieces with me and since they were frozen; I didn't feel like eating them just like that. So thought of making a milkshake or a smoothie. That's when the thought stuck me that I had signed in for apple based desserts. I put on my innovative hat and made a smoothie with both apple and mango. I used milk to get the creamy texture; but probably this can be replaced with yogurt also. Serve this as a healthy breakfast drink.

My last post had beautiful pics but for this post I didn't get time to click pics in my usual setup and have to adjust with clicks from my mobile.



Ingredients:

Apple - 1
Ripe Mango Chunks - 1 cip
Milk - 1 cup
Sugar - 2 tbsp
Honey - 1 tbsp
Ice cubes - 2


Method:

  • Cut the apple, remove the core and dice into pieces. If you like, you can peel the apple before cutting.
  • Add apple, mango, milk, ice cubes and sugar in a blender jar. Blend until smooth puree.
  • Pour prepared smoothie of mango and apple into serving glasses and serve.



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Tuesday, 10 October 2017

Apple Badam Dates Milkshake

This month I am starting the normal blogging marathon routine this week. As usual I have picked up 2 weeks of blogging marathon and this week the theme is Apple desserts.


I got this recipe from last month's mega marathon in ann's space. I was fascinated with a milkshake with dates and the ingredients were really rich in nutrition like badam, apple. The recipe was damn easy. I made a very small change to the recipe. I added a tablespoon of honey to the milkshake.


We all loved it at home so much that I made a second and a third batch. We refrigerated the milk shake and each time the refrigerator was opened we use to take a gulp. This is a sure shot at our home whenever apple arrives.


I loved the clicks that I Took this time for the apple milkshake. So I am posting many pics. Ofcourse; I know this can't be compared to Nalini - my fellow marathoner; but still I feel these are one among the best clicks from my food blog.



Ingredients:

Apple - 1
Milk - 1 cup
Almonds - 6
Dates - 6
Honey - 1 tbsp
Pista - to garnish


Method:

  • Soak the almonds for about 34 hours and peel the skin.
  • De-seed the dates - I used seedless dates.
  • Blend milk, apple, dates, badam to a smooth consistency.
  • Crush the pista pieces.
  • Finally add the honey and the crushed pista pieces.





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Sunday, 1 October 2017

26 days of Protein rich dishes

Here's the round up of this month long marathon with protein rich dishes. As I Said in my previous post, I am really happy that I could finish this marathon on time. Actually the last couple of posts I was able to schedule ahead of time. Though I had internet problems and had to deal with my chickungunya viral infection; yet i managed. Yes there is a flaw - I am way behind in commenting but I will definitely finish the commenting part by next month.


This month marathon was quite informative. I learnt about many new ingredients that I havent yet used in my cooking like kavuni arisi, moth bean etc.. I also learnt a whole lot of paneer dishes enough to run another marathon. Though I am non-vegetarian, i was not aware that all the 9 amino-acids are present in meat and not all 9 amino acids are available in one plant-food. Lot more knowledge-gaining has happened and hopefully I will able to use them in my day-to-day cooking to make the meals more healthy.

This marathon I had planned with sub-themes for protein rich dishes where-in I tried to make a balance between vegetarian and non-vegetarian dishes.

Week 1: Beef Recipes
Week 2: Pulses excluding lentils
Week 3: Eggs and Paneer
Week 4: Chicken
Week 5: Lentils

 Over to the recipes now!!

Week 1: Beef Recipes

Day 1: Beef Kheema Dosa


Day 2: Beef Masala Curry



Week 2: Pulses excluding lentils

Day 3: Aloo Mutter



Day 4: Kaayum Payarum



Day 5: Chickpeas Pulao



Day 6: Gobi Mutter



Day 7: Sprouts salad



Day 8: Green Peas Soup



Week 3: Eggs and Paneer

Day 9: Bulls Eye



Day 10: Paneer Kofta Curry

 

Day 11: Scrambled Eggs



Day 12: Mughalai Paneer

 

Day 13: Nadan Mutta Curry



Day 14: Chilly Paneer



Week 4: Chicken

Day 15: Kori Gassi



Day 16: Fried Chicken Kebab



Day 17: Chicken Masala



Day 18: Hariyali Kebab



Day 19: Grilled Chicken Kebab



Day 20: Tawa Pulao with Chicken



Week 5: Lentils

Day 21: Mixed Lentils Paddu





Day 22: Paruppu rasam with garlic



Day 23: Kothavarakkai Paruppu Usli



Day 24: Vengayathal Vazhaithandu Koottu



Day 25: Malabar style koottu kari



Day 26: Tanjavur style poricha koottu



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Saturday, 30 September 2017

Tanjavur style poricha koottu

Yay yay Yippee Yippe Yay Yay!!

Today is the last day of this month's mega marathon and I am so happy. The reason being this is the first mega-marathon where I am completing my posts ahead in time. Though there was a bit of delays in between; yet my start and finish were perfect I believe. As the last recipe in this protein-rich marathon I am presenting a simple kootu recipe with a mix of toor dal and moong dal.


I learnt this recipe from the blogging world and have tried it 2-3 times now. I am presenting todays recipe with chow-chow as the vegetable but this kootu can be made with many other traditional vegetables like snake-gourd, bottle-gourd, ash-gourd etc.. This is a bit different from the molagootal recipe and I like this because of the spiciness from the pepper.


Ingredients:
chow chow- 1 cup (chopped into small cubes)
Turmeric powder - 1/2 tsp
Salt to taste
toor dhall - little less than 1/2 cup
Moong dhall - 2 or 3 tbsp (just fill the less than1/2 cup toor dhall with moong dhall)

For Grinding:
Chann dhall - 2 tsp
Urad dhall - 2 tsp
Black pepper - 1/2 tsp(according to taste)
Coconut - 2 tbsp(can also use more)
Cumin - 1/2 tsp
Red chillies - 1 or 2 (acc to taste)

For Seasoning:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
urad dhall - 1/2 tsp
Curry leaves - few
Red chillies - 1 (optional)


Method:

  • Pressure cook toor dal, moong dal and chow chow adding the turmeric powder, upto one whistle. 
  • In the mean time, fry the ingredients given for grinding to golden brown. 
  • Let it cool and grind it into a fine paste. 
  • Pre heat a pan, put the cooked dal + vegetable mixture, grounded coconut paste and salt and let it boil nicely. 
  • Add water if necessary to get the required consistency. 
  • Turn off the stove when you get the required consistency. 
  • In a kadai heat oil, splutter mustard seeds, add urad dal, curry leaves and red chillies and fry it till it becomes golden brown 
  • Pour it on top of poricha kootu. Garnish it with curry leaves. 


Enjoy this with rice or chapathi!!





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Friday, 29 September 2017

Malabar style koottu kari

The next in-line with lentils as sub-theme is the malabar style koottu kari. This is a must-have item in the onam sadhya at H's place. This time too we made it but I couldn't click some good pics. I had taken some pics in my cell phone as soon as we had made all dishes. And I am posting those pics now. I didn't get an opportunity to repeat the recipe and click pics. Probably I will update good pics later.


Sadya /Feast is an unavoidable part of any celebration in Kerala. There is saying in malayalam “kandam vitum sadya unnanam” which means that “You have to eat sadya/feast even if you have to sell your property for that”. This should give you an idea about the importance of sadya in malayalees mind. Kootu means mingling or a combination, so as the name implies; it is a mixture of black chickpeas or chana dal and combination of vegetables like ash gourd /winter melon, raw plantain/kaya, elephant yam /chena with ground coconut and spices.This is prepared in different styles in different parts of Kerala and it’s semi dry preparation. Some use chana dal /kadala parippu instead of chick peas/kadala. I am posting this recipe exactly as we make it every year for the onam sadya.


Ingredients:

Vellari / Kani Vellari - 100 grams
Raw plantain / Nendra kaaya - 150 grams
Yam / Chena - 150 grams
Kadala paruppu - 75 grams
Turmeric powder : 3/4 tsp
Red chilly powder : 1 1/2 to 2 tsp
Sharkara/Jaggery : 3 tbsp
Salt to taste

For Grinding:
Grated coconut : 3/4 cup
Cumin seeds : 1tsp

For Seasoning:
Grated coconut : 3/4 cup 
Mustard seeds : 1/2 tsp 
Dry red chillies : 2 – 3 
Curry leaves : 1 sprig 
Cooking oil : 1tbsp ( For authentic taste use Coconut oil )




Method:

  • Soak kadala paruppu for 2 hours and pressure cook adding enough water and salt.
  • Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
  • Cook the vegetables, raw banana, vellari and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
  • Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
  • Add the ground coconut mixture to the cooked vegetables and mix well. 
  • Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone. 
  • Add the cooked kadala paruppu to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
  • In small frying pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until  golden brown color. 
  • Add this over the kootu-kari and mix well. 
  • Serve with rice and Enjoy!





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