Winter melon/Ash gourd/Neer Poosani salad

How to make Winter melon/ Ash gourd/ Neer Poosani salad

           Although, I've been drinking ash gourd juice for a while now & have developed a liking for it. I was delightfully surprised by how tasty & filling this salad turned out to be. I saw this recipe in a cookbook by the Isha foundation which promotes, all natural & healthy food habits for overall well being. If you must know how good this tasted - you should ask my better half, who is an anti-salad kind of guy & still took a second serving of this delicious & healthy salad.

         The ash gourd, coconut & carrots are naturally sweet, the spices add flavoring & salty boiled peanuts make it all the more better. All the fiber in this salad is sure to keep your tummy satisfied. Once you have the ingredients ready, just toss & serve. Taste bhi, Health bhi!!

Frozen Fruit & Yogurt Bars

How to make Frozen Fruit & Yogurt Bars

                 You know how we buy an ingredient for a recipe & you have leftovers. Then we need another recipe to use that leftover ingredient; which calls for more ingredients, so on & so forth...This is one such recipe. I bought some honey graham crackers for the Raspberry French Silk Bars & I noticed this recipe on the back of that box. I immediately knew that, the frozen fruit & yogurt bar was going to be my next dessert. 

                    I was going to have some friends over for dinner & made these bars just in time for them. Our friends liked these refreshing bars & wanted to know how to make them too, before they left. Sharing this delightfully easy & mildly sweet frozen treat with my friends over at Sri Valli's  CCChallenge #30.

Ingredients for 21 bars:

10 & 1/2 Graham (honey) crackers, broken into quarters (42 rectangles) or any similar variety of crisp, square or rectangular cookies/unsalted crackers/biscuits

1/2 cup sliced fresh strawberries

1/2 cup chopped bananas

1/2 cup blueberries

1 cup vanilla Greek-style yogurt

1 cup thawed frozen whipped topping(ex: cool whip)

Raspberry French Silk Bars

How to make Raspberry French Silk Bars

            As the name suggests, two out of three layers will just melt in your mouth, & feel like silk. The bottom layer adds a crunch & stability to the bars, while the raspberry spread adds a bit of interesting mix to the whole chocolate theme. These bars could also be called Chocolate pie bars or Triple chocolate decadence; (if using chocolate cookies) as you get three layers of pure divine chocolate with a hint of Raspberry burst for an interesting element. 

            My older one requested that I make something chocolaty, like a cookie-cake combo. I opted for this drool worthy dessert, since I remembered seeing this recipe in the Very Merry Cookies book sitting on my bookshelf. The recipe does seem a bit long as it involves three recipes in one, but not to worry; check out the step by step pictorials below. All recipes have been listed out for your convenience. Scroll down for Chocolate crumb crust & Raspberry Ganache recipes. Sharing this chocolate lovers recipe with my friends at Sri Valli's CCChallenge # 29.

Yields 32 bars  Prep 40 mins

Bake 10 mins   Chill 2 hours

Ingredients:

· 1 cup whipping cream
· 1/2 cup chopped semisweet chocolate (3 ounces)
· 1/2 cup chopped bittersweet chocolate (3 ounces)
· 1/3 cup sugar

· 1/3 cup butter 

· 2 egg yolks, beaten 

· 3 tablespoons whipping cream 

· 1/2 cup raspberry preserves or seedless raspberry jam 

· 1 recipe Raspberry Ganache (Scroll down for recipe)

· 1 recipe Chocolate Crumb Crust (Scroll down for recipe)

· Raspberries (optional)

Valentine's Day Recipes

Valentine's Day Recipe ideas

 To be treated the same way everyday, 

That's my take on Valentine's day!!

                                HAPPY VALENTINE'S DAY!!                                 

           Hope you have a wonderful Valentine's day with your loved one's. Surprise your loved one's with a few sweet treats on this special day :)  Here's a consolidated recipe index of the sweetest Valentine's day recipes for you:

Valentine's Day Recipes:

Easy Milk Chocolate Fudge

Almond Jam Macaroons

Chocolate cake with Beets

Moist Walnut Cupcakes


'Spreads' Cookie Bars


Upside Down Peach Cake (Low Fat & Egg less)


Chocolate Bars with Walnut & Marshmallow Topping

Vaazhaithandu Poriyal (Stir fried Plantain shoot)

How to make Vaazhaithandu Poriyal (Stir fried Plantain shoot)

          The banana plant is one of those few species where almost every part of the plant is used for consumption in some way or the other - the leaves which are used as a disposable bio-degradable plates, the fruit (raw & ripe), the flower and the stem. The fibers from the trunk are also used for making paper & in textiles. Now, that's how you reduce waste & be resourceful!

         The cylinder shaped soft plantain stem/shoot has always been considered as extremely healthy, for it acts as a diuretic, antacid, laxative, a detoxing cleanser, apart from providing vitamins & minerals. So, take this fibrous part of the banana plant regularly to ward off kidney stones, obesity & stomach ulcers.

         First timers, might get intimidated by the process of cleaning & chopping this stem; but its really not a big deal. Check out the step by step pictures below to learn how to clean the excess fibers. If the plantain stem you get is tender/young (try to pick thin/narrow pieces rather than thick/wide shoots) , its possible, that it might not have much fiber to clean, in the first place. 

Ingredients for 2 to 4 servings:

One 8-inch medium sized plantain stem/shoot (How to prep plantain stem/shoot for cooking)

Fresh grated coconut - 2 tbsp

Paasi paruppu/Moong dal/Split yellow mung beans - 2 tbsp (soaked in hot water for about 20 minutes)

Salt to taste

Buttermilk - 1 to 2 tbsp (not for cooking)

For Tempering:

Oil - 1 tbsp

Kadugu/Mustard seeds - 1 tsp

Jeeragam/Cumin seeds - 1/2 tsp

Ullutham paruppu/Urad dal - 1 tsp

Vara milagai/Dry red chilli - 1, broken

A few curry leaves

Khajoor ka Halwa (Indian Dates Pudding)

How to make Khajoor ka Halwa (Indian Dates Pudding)

             

              The first occasion that pops in my head, when I think of this recipe is Ramadan. I can imagine, why dates & desserts made with dates are a tradition at Iftar - dates are rich in potassium, fiber and sugars, are a good source of carbohydrates, iron & other essential nutrients, but low in fat. I admire people who can fast for Ramadan, or even otherwise. I also believe that fasting is not just about food. Ramadan teaches us how to practice self-discipline, self-control, sacrifice, empathy for those who are less fortunate; and encourages actions of generosity. I can see myself fasting, someday ; though I'm not sure when that day will come...

             Cos' dates are naturally sweet, we are only using a li'l sugar in this recipe. You can skip sugar altogether & replace it with more dates, if you like. You can cut back on ghee, if needed for health reasons. This recipe calls for bengal gram dal, but I'm sure it'll taste good with green gram dal as well. 

Ingredients for about 4 cups of Halwa:

1 cup kadalai paruppu/channa dal/bengal gram dal

1.5 + 1 cup of milk

0.5 to 1 cup of ghee/clarified butter (or more if desired)

1/2 cup sugar

2 cups pitted dates, chopped

a pinch of salt

a pinch of saffron

1/4 tsp elaichi/cardamom powder

a cap full of rose water or kewda pani/thazhampoo water

chopped nuts, for garnish

Cabbage Thoran/Stir fry

How to make Cabbage Thoran / Stir fry

              When cooked right, the cabbage will not be criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. The addition of ginger also helps with the unpleasant odor. Overcooking also makes the cabbage lose its visual appeal - becomes limp & unappetizing. Try this minimalist Thoran (Dry curry from Kerala) and, enjoy with your next meal.

Ingredients for 4 -5 servings:

1 small cabbage - shredded
1/2 cup, chopped shallots/onion
1/2 cup, fresh grated coconut
A few curry leaves
2 Tbsp, pure coconut oil
1/4 tsp, Mustard seeds/kadugu
1/2 tsp, Cumin seeds/Jeera
1 tsp, Ginger paste or grated ginger
Salt to taste
2 to 3 no:, Slit green chilies
1/4 tsp. Turmeric powder

Sakkarai (Sweet) Pongal

How to make Sakkarai/Sweet Pongal (Pressure Cooker Method)

                Happy Pongal, everyone!! I guess, everyone has their favorite version of the Sakkarai Pongal. There are numerous combinations/ratios/ingredients/methods to try from and you will still get a yummy Pongal, no matter what. So, here's my very own version of one of my favorite Pongal's, from my recipe diary, which uses, milk & unsweetened khoa apart from the usual ingredients. 

               Along with the recipe, I'm also sharing a Kolam (poster board size), I drew for a Pongal function. Before you scroll down, let me confess, that I'm no artist & have tried drawing this one after 15 years. This kolam is probably a child's play for many of you. I salute all the wonderful Kolam experts out there :o) (More about Kolams) 

Kollu Milagai Podi/Horse gram Spice Powder

How to make Kollu Milagai Podi / Horse gram Spice powder

                The Milagai Podi, aka the Chutney powder, is one of the items that is a must-have in a Tamil household. It is the savior of many individual's breakfast & dinner. If you have Idli/Dosa batter on hand & some Milagai podi - you have a meal! Short on time, to make other accompaniments for your tiffin ? - no worries. For a few of us, this is a must-have, side; even if you are served, an array of other Chutneys & Sambhars. This lip-smacking Milagai Podi, sure keeps you fuller, longer as it is made with an extra diabetic friendly lentil.

            Apparently, this legume took its name from its use as a staple food for horses and cattle (primarily fed to race horses, to control weight gain & provide energy). If the name sounds unappetizing to you, read on, for its exceptional nutrition profile. The low-profile, humble, Horse gram is considered the most protein-rich lentil found on the planet & one of the richest vegetarian sources of protein. They are high in iron, calcium, anti-oxidants & protein. Low in fat & lipids. It's slow digestible starch make it ideal for diabetics & people trying to control their weight. 

Ingredients: 

Kollu/Horse gram/Kulthi bean - 1 Cup

Ulunthu/Urad dal - 1/2 Cup

Dry Red chillies - 6 to 8 no:s

Copra powder/Dehydrated coconut flakes - 1/2 Cup

Asafoetida powder- 1/4 Tsp

Salt to taste

Oil - 1 Tsp

Kothambari Palye Gojju / Sweet & Sour Coriander Chutney

How to make Kothambari Palye Gojju (Sweet Sour Coriander Chutney)

                I had posted the recipe for the lightest, softest, whitest, thinnest, lace like dosa, called Neer Dose from Mangalore, last week. If you haven't tried making it; I strongly suggest that you taste these beautiful dosa's at least once, before you judge them. Both these recipes were jotted down from a television show & has now become a family favorite for us. You may not be able to see how watery this chutney is, cos' the ground coriander leaves tend to float on top, but a diluted chutney, rather than a thick chutney, is ideal for Neer dosa's.

Ingredients:

One big bunch of fresh coriander/cilantro leaves - cleaned & roughly chopped

Green Chillies - 2 or 3 no:s

Grated Jaggery - 1 Tbsp

Salt to taste

Tamarind pulp - lemon sized or an equivalent amount of tamarind paste

For Tempering - 

1 Tsp, cooking oil

1 broken red chilli

1/2 tsp, mustard seeds

a few, curry leaves