Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.

Chocolate Cake with Beets

How to bake Chocolate Cake with Beets (Beetroot)

            I was pleasantly surprised by how this cake turned out. I truly felt this cake was a winner, when my kids could not figure out, what went into this cake. I guess the chocolate glaze makes all the difference (but that's also made with light cream!). The (2 cups) grated beets are a wonderful addition, adding nutritive value to this cake & a beautiful texture. Another good thing about this cake is that the cake itself can be made a day ahead & glazed just before serving. The cake becomes more moist and flavorsome if stored overnight in an airtight container. 

           If I make this cake again, I would use a little more sugar to make it a tad more sweeter, and also use melted butter instead of oil for a better flavor. But then again, that's just me. I think that kids approval by itself is an awesome indicator of how good this cake is. I added some chopped chocolate bars on the top to make it irresistible for my kids. If you are, make sure you add their favorite candy bars to lure them in. Sharing this healthy version of chocolate cake from the book Chocolate Divine Indulgence, with my friends at CCC #35 July - week 2.

Serves 8-10

Bake time : 1 hour

Ingredients for the cake:

1.5 cups all purpose flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1 tsp baking soda

1 teaspoon all spice/pumpkin spice powder

3 large eggs

1 cup, firmly packed brown sugar

1/2 cup sour cream

1/3 cup vegetable oil

1 tsp vanilla extract

2 cups, peeled & coarsely grated beets (beetroot)

Ingredients for the chocolate glaze:

5 ounces (150  g) semisweet chocolate chips/grated chocolate (1 cup)

1/3 cup (90 ml) light (single) cream

1/2 tsp vanilla extract

Method:

For the cake:-

• Preheat the oven to 325°F (170°C). Lightly grease a 9-inch springform pan. Line the base with parchment paper.

• Sift the flour, cocoa, baking powder, baking soda, & all spice/pumpkin spice powder into a bowl.

• Beat the eggs, brown sugar, sour cream, oil & vanilla in a large bowl with an electric mixer on medium speed until smooth. With the mixer on low speed, beat in the flour mixture. Stir in the beets by hand.
• Spoon the batter into the prepared pan, smoothing the top, if needed.

• Bake for an hour, until a toothpick inserted in the center comes out clean. let cool in the pan for 20 minutes, then turn out onto a wire rack & let cool completely, before glazing.

For the chocolate glaze:-

• Melt the chocolate, cream & vanilla in a double boiler over barely simmering water, stirring occasionally until smooth. Remove from heat & set aside to cool.
• Spread the glaze over the cake, allowing it to dribble down the sides. Slice & serve with a topping of your choice.

NOTES:

• Wash, peel, Cube & run the beets in a food processor or chopper for easy grating.
• Trace the bottom of the baking pan on the parchment paper, with a pencil. Fold the paper, twice so that the circumference of the circle aligns neatly, cut with a scissor to get your lining for the pan.

Sparkling Citrus Punch (Non-Alcoholic)

How to make Non-Alcoholic, Sparkling Citrus Punch

          Come summer, and all I crave for is something light & refreshing to drink. The thick beverages like smoothies, and ice-cream shakes that struggle to climb up the straw to quench my parched throat, are just not liquid enough to be my summer drink. Infact, the sad truth is that I miss my Indian fresh fruit juices, which has more of the real fruit juice & less of everything else. The american fresh juices are too very diluted with ice, and barely fruity!! That's one of the reasons, I've added frozen fruits in both the recipes below, instead of ice cubes - so none of the fruity flavor is Lost in Dilution.

                     Double Recipe Alert - There are two recipes in this post. The Sparkling Citrus Punch requires sparkling fruit cider. If that is not easily accessible to you; then you can make the Sparkling Lemon Soda which is also an equally refreshing drink for the summer.

Recipe I - Non- Alcoholic Sparkling Citrus Punch

Ingredients for about 15 small servings:

1 lemon, sliced & frozen

1 lime, sliced & frozen
1 large orange, sliced & frozen

1/2 cup of frozen raspberries
1 (6 ounce) can frozen lemonade concentrate
1 liter chilled, club soda/seltzer water
2 (750ml) bottles of chilled, sparkling fruit cider (I used apple cider)
1 tablespoon white sugar

Ice cubes (optional)

Instructions for the Sparkling Citrus Punch:
              

•  Just before serving, place all of the frozen fruits in the punch bowl.  Add the lemonade concentrate, club soda & sparkling fruit cider. Taste & add sugar if needed & serve cold. Add ice cubes to chill it again, if needed.

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Recipe II - Sparkling Lemon Soda

Ingredients for 3 medium servings:

1/2 a lemon, sliced & frozen

1/2 a lime, sliced & frozen
1/2 an orange, sliced & frozen (Optional)

a handful of frozen raspberries
1 (6 ounce) can frozen lemonade concentrate
2 cups of chilled, club soda/seltzer water

Ice cubes (optional)

Instructions for the Sparkling Lemon Soda:

•  Just before serving, place all of the frozen fruits in a pitcher.  Add the lemonade concentrate & club soda. Add ice cubes if needed.

Notes:

• Addition of ice, will dilute the flavor of the drink. So, use sparingly if needed.
• I used Apple cider & Apple-Peach cider for the punch.
• If you have left overs & want to save the drink, make sure you fish out the citrus fruits and then refrigerate or else it might develop some bitterness.

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.