CHOCOLATE AAPPAM

INGREDIENTS   Hand pounded rice/ raw rice         - 1 cup Flattened rice /aval                        - 1/4 cup Coco powder                                 -2 tbsps Sugar                                            - 1 tbsp Salt                                                -to taste Butter to prepare aapams Grated chocolates                        -1 tbsp         METHOD  Wash and soak rice,  and rice flakes together  in water for three hours. Add salt at the end of grinding. Ferment the batter for five hours . After fermentation add the coco powder and sugar and mix well.  Heat a aapam pan and pour one full ladle of batter in the centre of the pan and hold both the ends  of the kadai and gently rotate to spread the batter. Pour one tsp of  butter around the edges of  aappam and close with a lid and cook for 2 minutes. Gently remove it from the kadai and serve hot with grated chocolates

 

PHOOL MAKHANA POORI

Phool makhana poori / Lotus seeds poori/ Fox nutspoori  is a delicious and healthy poori made with powdered phool makhana/ lotus seeds and wheat flour. Phool makhana/ lotus seeds a white colored seed popped like popcorn is a good source of protein rich in iron, fiber and a lot more health benefits. Phool makhana with so much goodness needs to be in our diet, so along with snacks thought to make poori with it and trust me it has only mild flavors of phool makhana and no one will even know its presence in the poori, but i can say its added flavors makes the poori taste delish and super yummy . So lets go for the recipe.

INGREDIENTS

Wheat flour     - 2 cups
Makhana flour - 1 cup)
Salt                    -to taste
Oil                    - deep frying

METHOD

Dry Roast the makhana and grind to fine powder

Mix wheat flour, makhana powder, salt  and add in 2 tbsps of oil and rub it into the flour  and  add water slowly and knead to a stiff dough.Keep the dough closed and keep aside  for 10 to 15 mins.Divide the dough into equal portions.Take a ball, roll it in a oiled surface till thin.Drop rolled  poori in oil, press on top till puffy, flip over and cook.Serve with poori masala.

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CHILLI CURD STEW

INGREDIENTS

Long chillies (bajji milagai)                   - 4 nos

Salt                                                              - to taste

INGREDIENTS FOR ROASTING AND  GRINDING

Freshly grated coconut                      - 1 cup

White til                                                - 1tbsp

Groundnuts                                          -50 grams

Cardamom                                           - 2 nos

Green chillies                                       - 6 nos

Yogurt                                                   - 2 to 3  cups thick

Garlic                                                     -  6 nos(optional)

INGREDIENTS FOR SEASONING

Butter                                      -1 tbsp

Cumin seeds                         - 1/2 tsp

Curry leaves                            - 1 sprig

METHOD

Wash  the  long green chillies and cut into round shape .

 Heat a pan add ground nuts and roast till raw smell goes and keep aside.

Roast white til in the same pan till it splutters.

Heat a tbsp of butter and add garlic and fry till brown.

Grind together grated coconut, cardamom seeds,green chillies, roasted groundnuts, roasted til, garlic with ½ cup of  curd to a smooth paste.

Heat a tbsp of butter  and add the chopped long chillies and fry till raw smell goes.

 Mix  ground  coconut til, groundnut paste to the fried chillies  and add remaining curd  together and  add required salt till the gravy  starts frothing. (don’t allow the curds to boil, otherwise it will split). Remove from flame.

Heat butter in a pan add  cumin seeds,  and curry leaves.

Add the seasonings to the chilly  curd stew.

Chilli  curd  stew is ready to serve.

Serve hot with steaming hot rice, dosas, rotis etc.

KOLLU / MUDHIRAI KOZHUKKATTAI / HORSEGRAM STEAMED BALLS

Arisi Upma Kozhukattai  or Pidi Kozhukattai is a popular and traditional breakfast in South India. These steamed rice dumplings can be easily served with some Coconut chutney or sambar for breakfast or for dinner.

I have made this pidi kozhukkatai a healthy one with super power horsegram/ kollu / mudhira.

Let’s see some of the health benefits of horsegram / kollu / mudhira

 Horsegram / kollu / mudhira are rich in nutrients. They contain plenty of calcium, phosphorous, iron and protein. By virtue of its nutrients and ayurvedic natural properties, the horse gram is considered to be beneficial to human and animal health. It reduces flatulence and reduces indigestion. It also helps to eradicate intestinal parasites.

Horse gram is known to reduce body fat  which is the root causes for obesity. The nutritional contents of these beans, like very little carbohydrate, more protein and fiber, contribute to weight loss.

 The iron content of this bean helps to boost haemoglobin .

 Regular consumption of these beans helps to reduce blood glucose level.

 Regular consumption of cooked horse gram helps to expel small kidney stones. Scientific studies have shown that horse gram inhibits formation of calcium oxalate stones in kidneys.

Regular consumption of these beans helps to reduce blood glucose level.

Pregnant women, persons who are recovering from tuberculosis, people who are willing to  gain weight should not use horse gram.

Let’s go for the healthy  recipe

INGREDIENTS

Good quality rice                                   -  1 cup
Horse gram / kollu / mudhirai          -  ¾ cup
One ripe fresh coconut                         - 1 tbsp 

Garlic                                           - 4 nos

Cumin seeds                               - 1 tsp

Pepper                                                      - 1 tsp

Red chillies                                             - 5 nos
Salt                                                        -   to taste

FOR SEASONONING

Oil                                                -   1 tsp

Mustard seeds                                 -  1 tsp

Urad dal                                          -   1 tsp

Red chilly                                         -  1 broken

Curry leaves                                       -1 sprig

METHOD

Wash rice well, drain the water completely and spread over a cloth.

Wash and soak horsegram / mudhira / kollu  for 6 to 8  hours.

Drain the water, spread over a cloth and powder into rava.

Blend the garlic, grated coconut and red chillies and pepper , cumin seeds  and red chillies together and keep aside.

Heat oil in a frying pan season with mustard seeds, urad dal and curry leaves.

Add 4  cups of water and required amount of salt and allow it to boil..

When it starts boiling add ground  garlic  coconut mixture and the coarsely powdered rice horsegram rawa mixture.

Stir continuously from the bottom .

When all the water is absorbed cook for few more minutes at a lower flame .

Remove from fire and allow it to cool for sometime .

Make oval sized balls and steam for fifteen minutes .

Yummy , healthy   kollu / horsegram / mudhirai   kozhukkattais are ready to serve.

Serve hot with sambar or chutney .

EGGLESS TOMATO DRY GINGER ICE CREAM

Tomato ice cream, sounding weird!!!!!!!   However, there are no secret ingredients in it - it consisted of the usual ice cream, combined with a tomato filler.  Tomato ice cream is a very rare one.  In Japan this  tomato icecream is made from a mixture of tomatoes, garlic, cream, pepper and bay leaf.  Japanese loves this bright unusual taste.

 This japanese combo i feel it tastes like our one and only rasam. So I have made this tomato ice cream with  tomatoes combined with dry ginger powder and fresh cream. 

. Try it and you will provide yourself with quite unusual taste sensations.  Ice cream is more entertainment than food. Get new impressions and unique taste and have fun!

This tomato dry ginger ice cream is not only delicious, but also a wonderful treat for your family and friends.

Let's go for the Tomato Dry ginger recipe.

INGREDIENTS

Big ripe red  tomatoes                  -  3 nos

Powdered Sugar                          - 1 cup

Salt                                                 - A pinch

Thick whipped cream                 - 2 cups

 Milk powder                                  - 3 tbsp

Dry Gingerpowder                       - 1/4 tsp

METHOD

Dip tomatoes in boiling water for 10 minutes.

Discard water and peel the tomatoes.

Blend it in a mixer and strain it.

Discard the seeds and keep the pulp aside.

Churn the tomato pulp, sugar. Ginger powder, and milk powder and mix for 10 minutes till smooth. ( do not add water)

Fold in the cream to the churned tomato mixture.

Freeze in air tight  container.

After 1 hour take out the tomato ice cream and whisk till it becomes smooth and re freeze it for over night.

Scoop out the tomato dry ginger ice cream and garnish it with a tomato slice and enjoy.

JACKFRUIT JAMOONS

Sweets don’t need any  special occasions to eat. So thought of preparing a yummy sweet jamoons with our seasonal beauty queen jackfruit

  Traditionally, Gulab Jamun are prepared by Indians after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. For a change I have tried gulabjamoons with our seasonal beauty queen jack fruit jam / chakka varatti with combination of coconut milk . .It turns out well with the heavenly taste combo  of coconut milk and jackfruit jam / chakka varatti.

FOR RECIPE OF CHAKKA VARATTI / JACKFRUIT JAM CLICK THE BELOW LINK

http://hottavasandovens.blogspot.com/2016/04/chakka-varattiyathu-jack-fruit-preserve.html

 Don’t miss this season of jackfruit to prepare this yummy jackfruit jamoons dessert.

INGREDIENTS

Jack fruit jam (chakka varati)          -  100 grams

Milk powder                                       -  ½ cup

Maida                                                   - ½ cup

Coconut milk                                      - ¼ cup to ½ cup

Ghee                                                     - 2 tbsps

Cardamom powder                           - ¼ tsp

Chopped jackfruit pieces                - for garnishing

Baking  soda                                      - a pinch

Oil or ghee                                          - for deep frying the jamoons

                           

INGREDIENTS FOR SUGAR SYRUP

Sugar                          - ½ cup

Water                          - 1 ½ cups

Rose essence             - ½ tsp

Lime juice                  - 1 tbsp

METHOD FOR MAKING SUGAR SYRUP

In a wide bowl mix  one and half cups of water with  ½ cups of sugar and allow to boil in a medium flame.

The consistency of the sugar syrup should be little sticky, It will  take around 8 to 10 minutes to get this consistency.

When the sugar syrup reached the desired consisitency add half a tea spoon of rose essence mix well and remove from flame also add lemon juice to stop crystallization process.cover and keep aside.

METHOD FOR MAKING COCONUT MILK POWDER GULAB JAMUN 

In a large mixing bowl mix maida, milk powder,  chakka varatti / jackfruit jam  cardamom powder, baking soda, add ghee and crumble well.

Slowly add coconut milk  little by little and knead well.

knead to a smooth, little sticky  and soft dough.

Make small balls greasing ghee to hands, there should be no cracks on balls. (else there are chances for gulab jamun to break while frying.)

Heat the ghee or oil  on low flame and when the ghee is moderately hot, fry the  jack fruit jamuns.

Fry the balls on low flame stirring in between till it turns golden brown colour.

Drop the hot jamuns into hot sugar syrup and cover the lid and rest for 2 hours.

Finally, the jack fruit  jamuns have doubled in size.

Jackfruit  jamoons are ready to serve.
Garnish it with  chopped jackfruit pieces.

Enjoy this unique jackfruit jamoons.

NOTES

Adjust the quantity of coconut milk according to you consistency of the dough.