Easy Milk Chocolate Fudge

How to make easy Milk Chocolate Fudge

                       

                     My li'l one is a fussy eater. Off late, he's started to like chocolate with no frills. I wanted to make chocolate fudge with nuts; but he will only eat plain chocolate fudge. You can guess the rest of the story here. I cut the fudge into tiny bite sized pieces, since we were having couple of friends over. I like tiny pieces of the sweet stuff, so I don't have to finish eating a large piece of something, just coz' I bit into it. Plus, we can always get seconds. So here's a recipe that you can whip up in under 30 minutes plus the setting time. Sharing this one with my friends over at CCC# 33: June -- Week 4.

Ingredients: 

3/4th cup of sugar (I used raw cane sugar)

1 can (13 oz) of sweetened condensed milk

1/4 cup, unsalted butter

1 tsp, pure vanilla extract

4 oz (2/3rd cup) semi-sweet chocolate chips or grated chocolate

1/4 cup of your favorite nuts, chopped (Optional)

Masala Lemon Rice

How to make Masala Lemon Rice

              I usually make lemon rice, with green chillies & ginger (see recipe - Lemon-Lime Rice) which needs no grinding of ingredients. Once in a while, I like to make this masala lemon rice which has ground fenugreek seeds & red chillies in it for a different flavor. This lemon rice reminds me of the kovil prasadam aka temple offering, back home. So give this recipe a try and evoke nostalgic feelings of your temple visits. Sharing this recipe with my fellow bloggers at CCC# 33: June-Week 3.

          That makes me ponder - we hardly realize that the present moment is special, in that moment (during the actual experience). We yearn for it only after we lose it or go far away from the experience. And, when that happens, even a daily/ordinary happening becomes close to our heart and we long for that experience again. I'm beginning to understand the importance of all the spiritual quotes I've read about being fully present in the moment. 

                                                     

  Live in the present. - Dalai Lama

Wherever you are, be all there.  - Jim Elliot

Realize deeply that the present moment is all you ever have. - Eckhart Tolle

The present moment is the only moment that's available to us, and it is the door to all available moments. - Thich Nhat Hanh

Thengai Podi /Spiced Coconut Powder

How to make Thengai Podi /Spiced Coconut Powder (Side for Tiffin/Rice)

            This is one of amma's eagerly awaited dishes because, it was only made when we had to pack food  to take along with us on long distance  train journeys. There was something special about those trips. We (me & my siblings) had nothing important to do for more than 24 hours, our only duties were eating, napping, chatting (in person - not online!!) with fellow  travellers & more eating from the food vendors through out the journey. We had minimal physical activity, yet the thought of the special meals packed by amma, would make our mouth water & sure enough we would be hungry on time. Mom pretty much made the same items for every trip, but whatever she made was always a hit with everyone. Her menu would include Idli, spicy tomato chutney, Tamarind rice, potato chips Curd rice, pickle,  Poori, this thengai podi/spiced coconut powder mixed with gingelly oil. Breakfast, lunch & dinner; all pre-packed meal wise for every member of the family, individually wrapped in plantain leaves & newspaper, secured with a twine with their names written on it.

          Oh the thought of it, brings back so many wonderful childhood memories. The simple joys of a minimalist life. No video games, no mobile phones, no ipods & headphones. We were each  allowed to buy a comic, before boarding the train; which we would exchange once we were done reading it. Or we would just sit by the open window & enjoy the (hot or cool) wind blowing on our face; only to find out after a few hours that our face & hair is covered with soot!! Remember the good old steam engines? Those carefree days of fun & frolic, a time when we enjoy everything under the sun. 

           Getting back to the recipe, please take caution, (as mentioned below) while grinding the coconut; so you don't end up with an oily paste. Enjoy your Thengai Podi/Coconut chutney powder with a drizzle of sesame/gingelly oil & some steamed idli, dosa varieties or steamed rice. Sharing one of my favorite recipes from mom with my fellow bloggers at CCC# 32: May -- Week 4.

Ingredients:

1 cup, Coprai/dehydrated coconut flakes

OR 

1.5 cups of fresh grated coconut

5 to 7 no:s, dry red chillies

Salt to taste

2 sprigs of curry leaves

a small marble sized ball of tamarind

1/8 tsp of asafoetida

1 tbsp, channa dal/bengal gram dal

1 tbsp, urad dal

1 tbsp, oil

Poosani kai/Ash gourd/Winter Melon Juice

How to make Poosani kai/Ash gourd/Winter Melon Juice

        If you are an avid cook, and you grew up watching your grandma/mom cook, you probably are going the Paleo way, unintentionally. Read the label on a packaged food that is purchased, chances are you will notice an extensive list of gmo, artificial ingredients & excessive amounts of sugar/salt hidden in every box. I have always been a fan of the Paleo template even before I knew the term - 'Paleo'. Call me old fashioned, but I strongly believe eating real, live, whole unprocessed foods is a way for optimal health. 

        I wanted to create a diabetic friendly recipe,as a way to use the leftover juice, while i needed the pulp for a recipe. Also because, I had heard that the winter melon was one the best live, positive prana foods. Here is an energizing coolant for the summer that you can enjoy with salt or honey as per your preference.

Ingredients for 1 serving:

3 to 4 cups of grated Ash gourd - squeezed & strained abt 8oz

1/2 tsp, fresh lemon extract

1/4 tsp, salt

1/8 tsp, pepper powder

mint leaves, for garnish

ice cubes (optional)

Tangy Beetroot Salad / Beetroot Elumichai Salad

How to make tangy beetroot salad

            Nothing beats the beets to help detox your system. Raw beets tend to give off an earthy aroma. That's why the beets in this salad are semi/flash cooked to make it more appetizing. Add to that, some raw mango, lemon juice, coconut & peanuts; and you got yourself a wonderfully delicious & nutritious side. I found this quick & easy salad recipe in my Isha recipe book. Sending this scrumptious recipe over to CCC# 32: May--Week 2. Give this beetroot salad a try today!

Ingredients for 2 servings:

1 medium sized Beetroot -peeled & grated
1 tsp, Lemon juice
1 tbsp, fresh grated Coconut
2 tbsp, green Mango - grated
1 tbsp, Peanuts (soaked overnight or dry roasted)
½ tsp, Pepper powder
Salt to taste

For the seasoning:

1 tsp, oil
½ tsp, Mustard
½ tsp, Split, husked black gram/Urad dal
¼ tsp, Chickpea/Bengal gram dal
A few shredded curry leaves

Almond Jam Macaroons

How to make Almond Jam Macaroons (Gluten & Dairy free)

         I have always loved a recipe which does not use ingredients, that are empty carb. Here is one such recipe, which uses blanched almonds as the main ingredient, that has all kinds of  health aspects in it. If you would like to further cut down on calories, you can skip the jam topping; as the macaroons are sweet enough on their own. I have been making these healthy cookies/macaroons for a couple of years, since the time it was aired on a TV show. Sharing this delightfully chewy & healthy recipe with my friends at CCC# 31: April -- Week 4.

Ingredients for about 20 macaroons:

1.5 cups blanched almonds (How to blanch almonds)
1/3 cup sugar
1/8 teaspoon salt
1 large egg white
1/4 teaspoons vanilla extract
1/4 cup of your favorite jam

(I used raspberry jam & fig preserves)

Blanching Almonds

How to Blanch Almonds

                     

                      Lots of delicious recipes call for blanched almonds. If you haven't blanched before, there is a misconception that, it is a tedious & time consuming process. I assure you; it is not! You may need another set of helping hands, only if you have a ton of almonds, to skin. Here's a step by step pictorials to show you how easy, it really is.

How to blanch almonds:

• Take the required quantity of whole almonds in a heat proof bowl.
• Take enough water (to submerge the almonds) in a saucepan & bring it to a rolling boil.
• Pour boiling hot water onto the almonds & let sit for 2 minutes.
• Rinse the almonds in cold water, drain & start squeezing the almonds out of their skins. The skin should slip away easily in one piece.
• Now use them whole or slivered/chopped; as called for in your recipe. If you need to powder the almonds, let them dry before powdering/pulverizing. 

Mangai Pachadi / Raw Mango Sweet & Sour Chutney

How to make Mangai/Raw Mango Pachadi

                Chithirai thiru naal/Tamizh Puthaandu or commonly known as Tamil new year's day comes every April. The feast on this day, will invariably include neem flowers, in at least one of the dishes; either veppam poo(neem flower) pachadi, veppam poo rasam or at the very least hidden in the mango pachadi. Adding a small amount of neem flowers to the mango pachadi is the best way to mask its bitterness in the sweet,sour & spicy mango pachadi.

              If you have never tasted or are reluctant to try neem flowers - let me guarantee that using a smaller quantity & frying them in ghee does help a lot with the bitterness. You can also skip those miniature bitter flowers and enjoy your mango (sour & spicy, with a hint of sweetness) pachadi this new years day.

               Your end product might vary in texture, based on the size of the mango chunks and the consistency (as seen in my pictures too).

             இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்!!

Ingredients:

1 raw/green mango(about 3 cups) - chopped or shaved without skin

1/4 tbsp, jaggery

1/4 tsp, turmeric powder

salt to taste

1/2 tbsp, dried neem flower (cleaned for impurities) - can add more or skip completely

1 tbsp, ghee

Grind to a fine paste:

2 tbsp, grated coconut

2 green chillies

(sprinkle some water for grinding)

For tempering:

1 tbsp, oil

a pinch of asafoetida

1/2 tsp mustard seeds

a few curry leaves

1 broken, dry red chilli

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)