Fruit chaat is a very tasty and healthy way to eat fruits and encourage to add fruits to our daily diet(5 a day) regularly.You can prepare this chaat with Any fruits you like apple,banana,pear,grapes,pineapple,watermelon,papaya etc...
Ingredients:
1 bowl of mixed fruits,cut into bite size pieces(don't chop finely)
1tsp-honey
1/2tsp-chaatmasala
1/4tsp- chilli powder
1/4tsp-blackpepper powder
1/4tsp-black salt
1tsp-lemon juice
Method:
Mix every thing with fruits and serve immediately.
Peda is one of the familiar sweet in India,For every occasion and festivals it is a must have sweet whether you prepare at home or you buy from the sweet shop.It is liked by all age group,It comes in different flavours,shapes and colours..I came cross this very easy recipe from Show me the curry.com,they have a awesome site with lots of wonderful recipes...check it out.You can make this peda's with different flavours,here I hav used cardamom,instead of cardamom you can use saffron,vanilla essence,rose essence,cocoa
powder to name a few...Enjoy this wonderful peda's in this colourful festive season from Nammaruchi..Enjoy!!!
Happy Holi to all my fellow bloggers and visitors!.
Ingredients:
Milk powder- 2 cups (150gm)
Sweetened Condensed Milk - 1, 14oz can (396gm)
Unsalted Butter – 113gms
Cardamom powder-1/2tsp
Chopped pistachios and almonds-1/4cup
Method:
1.In a microwave safe dish, melt the butter.
2.Add the condensed milk,milk powder and cardamom powder and mix well.
3.Cook in microwave for 3minutes,but stir it once after every minute.
4.After 3 minutes,mix it well and leave it aside to cool completely or little warm.
5.Once it is cooled, grease your hands and make balls.
6.Keep the balls between your palms press gently to give it slightly flatten shape.
7.Press the chopped nuts in the middle of the pedas.You can also decorate them with
Coloured sugar,saffron or any nuts you like.Serve warm or chilled...
Makes 40 pedas approx
This recipe is from Rachel Allen,as you know I have posted some of her recipes especially baking recipes..This is one of them,I have made little changes to this recipe..Foccacia is a italian flat oven baked bread flavoured with olives,olive oil and herbs,similar to pizza but not consider to be the same.It is very ideal for breakfast or as snack with tea or coffee..
Ingredients
Olive Oil for greasing and to sprinkle on top
Plain flour-450gms
Bicorbonate of soda-1tsp
Salt-1tsp
Grated cheddar cheese-1/4cup
Buttermilk-400 ml
Black olives,chopped-1tbsp
Sundried tomatoes,chopped-1tbsp
Crystal sea salt -1/2tsp
Garlic,finely chopped-1tbsp
Rosemary-1/2tsp(i used dried one you can use fresh)
Method:
Preheat an oven to 230c.
Brush a swiss roll tin or baking tray generously with olive oil.
Sieve the plain flour and the soda into a big bowl.
Add the salt,1/4cup of grated cheese and mix with your hands.
Make a well in the centre, pour in most of the buttermilk, and with one hand stiff and
your fingers spread out like a claw, start mixing in a full circle once the butter milk has
gone in. Keep mixing like this until you have a soft dough
Do not knead it but work it very gently to bring it together.
Transfer to a floured surface and roll it out and transfer it to the oiled tray.
Brush the top with some more oil and sprinkle the sea salt ,dried herb,olives,garlic and sundried tomatoes.
Put it in the oven and cook for 18-25 mins, depending on how thick it is.
Turn the oven down to 200c after 10 mins.
When cooked, it should feel firm in the centre and become golden brown.
Transfer it to a wire rack and cool for a couple of mins, then cut it into squares and serve..
Ingredients:
Balekaayi/Plantain-3
Onion-1,finely chopped
Tomato-1,chopped
Curry leaves-1sprig
Tamarind juice-2tbsp or to taste
Salt to taste
Oil-2tsp
Mustard seeds-1/2tsp
Fresh coriander to garnish
For grinding:
Fresh coconut-1/2 cup
Onion -1,roughly chopped
Tomato-1, roughly chopped
Sambhar powder-2tsp
(you can substitute sambhar powder with chillipowder,dhaniyapowder and turmeric.)
Method:
1.Wash and peel the plantain and cut them into bite size pieces
and soak them in clean water with little salt so they don't turn into
black colour.
2.Grind coconut,onion,tomato and sambhar powder into fine paste.
3.Heat a oil in a pan add mustard,when they started to splutter.add onions
and fry until translucent.Now add tomatoes,curry leaves and salt saute for
minute.
4.When tomatoes becomes soft add chopped plantain saute for second and add grinded masala paste,tamarind juice with 1/2cup water,close the lid of a pan and allow to cook on a low flame until plantain are soft.
5.Take out of the heat,garnish with coriander.
This goes well with Chappati,Akki roti,rice and dosa's.
Ingredients:
Rice Rawa-2cups
Urad dal-1cup
Cooked rice-1cup(leftover or fresh)
Salt to taste
Soda bicarb-1/2tsp
Method:
1.Wash and soak urad for 4-6hrs in clean water.grind it to smooth paste using very less water.
2.Soak rawa 1hr before grinding in clean water.squeeze excess water and grind it roughly.
3.Grind the cooked rice into fine paste.
4.Mix urad batter,cooked rice paste,and grinded rawa and mix well with clean hands,don't add water.Leave it to ferment for overnight or 7- 8hrs.
5.While preparing mix salt and soda then grease the idli plates and pour tbsp or more batter depending on how deep the cups are..don't overfill.
6.Steam the idlis for 10-15minutes or until done.Serve hot with coconut chutney and sambhar.
Ivygourd
Ingredients:
Thondekaayi/Ivygourd-250g
Onion-1 medium
Curryleaves-1 sprig
Turmeric-1/4tsp
Oil-2tsp
Mustard-1/2tsp
For masala powder:
Dry red chillies-3
Whole coriander seeds-1tsp
Garlic-2cloves
Dry coconut(kobari)-fistful
Puff channa/hurugadale-1tbsp
Method:
1.Wash and cut ivegourd into bite size pieces.
2.Dry grind all the ingredients above for masala into fine powder.
3.Heat oil in a pan add mustard seeds and when they begin to splutter add
onions,curryleaves and turmeric and fry until onions are soft.
4.Add ivegourd and salt fry for 2 minutes and let them cook on a medium low flame
by covering the lid(Do not add water)until they are soft.
5.Add above masala to cooked ivygourd and mix well.Serve hot with rice as a sidedish or with chappatis.
