Month: June 2019

Whole wheat Jaggery Tea Cake:

June 23, 2019

It is a “Hot milk cake” which I have tried by adding Whole wheat, Jaggery powder, dried blackberries (optional) with added cardamom flavour. It turned out to be really soft, mild in sweet and was perfect with a hot cup of coffee or tea. It is a perfect choice for kids snack boxes or as a healthy eggless bake.

How I made-

Ingredients:

Whole wheat flour – 1 cup

Cardamom powder – ½ tsp

Baking powder – 1 tsp

Salt – ¼ tsp

Dried Black currant – 2 tablespoons (optional)

Milk – ½ litre

Jaggery powder – ¾ to 1 cup ( I have added ¾ cup)

Butter – 50 grams

Method:

-Heat milk and reduce into almost half by boiling it in a low flame.

-When it is done, remove from the flame, add in butter.

-When butter melts, add in jaggery powder and mix thoroughly and keep aside. It is our wet mixture.

-Now, take one dry bowl, mix all the dry ingredients- whole wheat flour, salt, baking powder, cardamom powder, and dry whisk by using whisker or sieve couple of times.

-To this dry flour, add in dried black berries and mix. Add this dry ingredient to wet mixture and fold everything well and bake in a pre-heated oven at 180°C for 30 to 40 minutes or until done.

 

 

Mango- Guava Jam:

June 16, 2019

Homemade jams are full of flavours as well as without any chemicals and preservatives. Mango and guava turn out super delicious and texture of the jam would be little grainy and thick due to guava. If you want a silky-smooth texture, you can use only mango and proceed.

Now I will proceed towards the procedure-

Ingredients:

Mango’s – 600 Grams (roughly)

Guava – 500 grams (roughly)

Sugar- 1 kg (according to your taste)

lemon – 1

Method:

  • Wash, Peel the mangoes and chop.
  • Wash, chop guava into pieces.

  • Put all these pieces, with a little bit of water (till it immerses) and cook for 4 whistles.
  • -Mash the mixture by using masher. Don’t use mixer grinder for mashing. (it would crush the guava seeds)
  • Sieve this pulp to remove fibres and seeds.

  • Collect the smooth pulp and heat it in a low fire, until it starts boiling.
  • Add sugar, cook until it is done.
  • To check the doneness, take some water in a small bowl, drop the cooked mixture in it, immediately it should form a thick mass. If it dissolves, then you should proceed cooking.
  • When it is done, add lemon juice and cook for 2 minutes.

  • Remove from the fire and cool for a while and pour it into a glass bottles to set.
  • Don’t close the lid until it is cool. Store this in a clean, dry bottle and refrigerate.

NOTE:

-If you use very sweet mango, adjust the quantity of sugar.

 

 

 

 

Paneer Pulav:

June 9, 2019

This is a one pot meal and is wholesome and quick. Working days are always hectic and when you have to pack dabbas, it is a challenge to think of some interesting wholesome food. This pulao is one such thing, my family doesn’t mind having even in dabbas when cold or piping hot for a quick weekend lunch.

It needs very little ingredients as well as time. Here I have taken Beans, carrot, peas along with paneer chunks to enhance the nutrition.

Ingredients:

Basmati rice or any rice of your choice – 3 cups

Veggies of your choice – 1 bowl (Beans, carrot, peas)

Paneer – 200 grams

Bay leaves – 2

Cinnamon- 1 “

Cardamom – 2

salt

Oil – 3 to 4 tablespoons

For Masala:

Cinnamon – 1”

Clove – 4

Ginger – 1”

Garlic – 10 cloves

Green chillies – 5 to 6

Coriander leaves – little

Pudina – little

Coconut – 2 tablespoons

Curd – 1 small cup

Method:

-Wash rice and soak for 20 minutes. Drain and keep aside.

-Chop veggies, grind masala and keep aside.

-For masala: Fry clove, cinnamon, green chillies, garlic, sliced ginger, coriander, pudina and coconut by adding little oil, cool and grind into smooth paste by adding curd.

-Take one cooker, add oil, drop cinnamon, bay leaves ,cardamom. Add chopped veggies and fry until raw smell vanishes.

-Next, add masala, add salt and fry until oil leaves at the sides.

-Add drained rice, fry for 2 minutes. Add paneer chunks mix gently and add water (1:2 cups) and when it starts boiling, close the lid.

-Cook for one whistle, keep in a simmer for 1 to 2 minutes and switch off.

-When pressure releases, mix everything and serve with onion raita.

 

Halasina hannina Guliyappa/ Jackfruit Paddu:

June 2, 2019

Jackfruit is an integral part of our kitchen during the Summer months. In our native, it is an everyday affair to make something or the other out of home-grown huge jack fruits. A lot of family bonding happens during its chopping, separating the fruit bulbs and cleaning. After cleaning, it is time to think about what to make? One says Dosa, other one Kottige or Guliyappa. Even after making all these delicacies if it is in excess, then it is time to make Berati and preserve it for a long.

Guliyappa is usually an instant thing if the rice has been soaked and ready. But I like Paddu out of fermented batter. Let us see how I make it.

Ingredients:

Dosa rice – 2 cups

Jackfruit – 1 big bowl

Coconut – 1 small bowl

Jaggery – I piece (according to taste) Or Jaggery Syrup as needed.

Salt

Method:

-Wash, soak Dosa rice in water for 3 to 4 hours. Clean jack fruit bulbs by removing fibre and seed.

– Drain the water, grind Rice, jaggery ( I would suggest using jaggery syrup), salt, coconut and chopped jackfruit with adding minimal water.

-The batter should be a little coarse, and the consistency should be like idli batter (should neither thick nor thin)

-Allow fermenting overnight in cold weather, or 2 to 3 hrs is enough.

-Heat Appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter into each mould, close the lid, and cook for a few minutes.

-Flip the side and cook the upper side as well.

-Serve with chutney. We normally prefer Ginger and coconut chutney as a side dish for jackfruit items.

-Repeat the process and enjoy your breakfast or brunch or dinner.

Note:

For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, tamarind, and a piece of ginger.