These lollies are inspired from one of the pinterest pins.Ideal for kids parties and as a snack.It is the healthy way to serve fruit to kids. Ingredients: Banana's-4 Milk chocolate-200gms (broken into pieces) Sprinkles(Hundreds and thousands) -as required wooden popsicle sticks-8(I have used wooden skewers cut into halves) Wax or parchment paper
Method: 1.Cut a wax paper according to tray size and line paper on the tray. 2.Cut banana's into halves,insert sticks into banana's as lollipop and lay them on a tray lined with wax paper.Keep the tray in the freezer for 1-2 hour's. 3.Melt the chocolate in a microwave for 2-3 minutes. 4.Take out the frozen banana's from the freezer,dip them in the melted chocolate and coat them well. 5.When its still chocolate is wet sprinkle hundreds and thousands on top of the lollies and lay them on a tray lined with wax paper and freeze them for 1hour. 6.Now its ready to serve. Note: 1.Instead of sprinkles you can also use chopped nuts. 2.These can be prepared in advance and can be freezed in ziplock bags,freezes upto 2 months. 3.Take out of the freezer and keep it in the refrigerator for half n hour before serving.
Ingredients: Apricot,firm ripened ones-6 Red bell pepper-1/2 or small one Fresh or pickled Jalapeno chillies to taste Fresh coriander-3-4 sprigs Lemon or Lime juice-1Tbsp or to taste Sugar-1/2tsp Salt to taste Pepper powder-1/2tsp
Method: 1.Remove the seeds from the apricots and finely chop them. 2.Finely chop the bell pepper,jalapeno and coriander. 3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper mix well. 4.Serve with Tortilla chips or any chips of your choice.
Note: 1.Choose the apricots which are firm and ripen. 2.You can also try this recipe with peaches and nectarines. 3.If the apricots are sour add sugar and lime juice adjust more or less accordingly.
Ingredient: Yogurt-1cup/240ml Large egg-1,lightly beaten Sunflower or Vegetable oil-1/3 cup/80ml All purpose flour-2cups/260gms Granulated white sugar-1/2cup/100gms Baking powder-1 1/4tsp Baking soda-1/2tsp Salt- 1/4tsp Vanilla extract-1/2tsp Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)
Method: 1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners. 2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract. 3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt. 4.Gently stir the berries with little flour and keep it aside. 5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined. 6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter. 7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin just comes out clean. 8.Transfer to wire rack and let cool and then serve.
Note: 1.I have used fresh Berries,you can use frozen ones also,but don't defrost. 2.You can use any berries.I have used Raspberries and Blueberries. 3.Always make sure to position the tray of a cake or muffin on to the centre rack of the oven. 4.Yields 24 small muffins. Source:Joy of Baking.com
By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.
Ingredients: Quinoa-1/2cup Moongdal/hesarubele/Split greengram Ghee-1Tbsp Mustard-1tsp Jeera/Cumin-1/2tsp Methi -10seeds Asafoetida-pinch Pepper power-1/2tsp Jeera powder-1/2tsp Curry leaves-1sprig Ginger-1"piece(crushed) Turmeric powder-1/4tsp Green chillies-3-4 Salt to taste Coriander-2Tbsp,little for garnishing
Method: 1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside. 2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop. 3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second. 4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt. 5.When it begins to boil add washed quinoa and dal ,add chopped coriander. 6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped coriander. 7.Serve hot with ghee. Note:You can also add any veggies of your choice.
Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.
Ingredients: Pomodoro tomato can-1 Onion-1 Garlic-2-3 Extra virgin olive oil-2tbsp Dried basil-1/2tsp Fresh Basil leaves,chopped -handful(reserve few for garnishing) Chilli flakes-1/2tsp(optional) Salt to taste Sugar-1tsp Black pepper powder-1/2tsp Bell pepper/Capsicum(diced)-1 Fusilli pasta(cooked)-2cups
Method: 1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent. 2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid and simmer on a low heat for 10-12 minutes. 3.Fry the bell pepper with little oil until nearly soft and keep it aside. 4.Take a pasta in a wide bowl,add sauce and bell pepper mix well. 5.Garnish with torn basil leaves and dash of olive oil. 6.Serve hot with Garlic bread.
Note: 1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth paste. 2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc 3.It can be Prepared in advance and can be freezed for upto 1 month. 4.This sauce can also used on Pizza as pizza sauce.
Spring and summer is the season for lot of exotic fruits, Mango is one of them and a popular one.No doubt it is called king of fruits.Fruits are liked by every one but raw mangoes are equally popular,some varieties are eaten as a snack with salt and chilli powder but most raw varieties that too very sour ones are used for making pickles.The tangy sour taste of pickles surely makes everyone's mouth water and simply irresistible, who can resist the combo of pickle and curd rice.Many other fruits like lemons,limes,bitter lemons(heralikayi),gooseberry and many veggies like carrot,cucumber,tomato etc are also pickled. Among varieties of pickle,mango pickle is a popular choice. I am sharing my Grand mothers recipe with you so get set and happy pickling this summer...
Ingredients: Raw green mangoes/Mavinakayi-7-8 Rock salt-1/3cup Chillipowder-3-4tbsp For Pickle Masala Powder: Mustard seeds-4Tbsp Methi seeds-4Tbsp For Tempering: Oil-4Tbsp Mustard seeds-1tsp Asafoetida/Hing-1/4tsp
Method:
1. Dry roast the methi seeds and mustard seeds seperately on a low flame until they began to splutter,take out of the flame,cool and grind into a fine powder.You need only 11/2 Tbsp of powder for this recipe.Store the rest of the powder in a airtight container for other pickle or thokku recipes. 2.Wash the mangoes thoroughly and wipe them dry,make sure they are thoroughly dry. 3.Cut them into bite size pieces and put them into a large bowl,add rock salt mix well and fill them to cleanly washed and dried glass jar.Keep it in a dark place covered with a clean towel around the jar for 2-3 weeks.Once in 2-3days just take the jar shake it well and keep it.You need to repeat this for 2-3 weeks. 4.After 3 weeks take out the mango pieces into a clean bowl,add chillipowder and methi mustard powder ( 11/2Tbsp) mix well.
5.Heat a oil in a small pan,add mustard seeds when they began to splutter add asafoetida and take out the heat.Completely cool the tempering,add to the mango pieces and mix well. 6.After mixing well refill the jar and keep it for one more week .when the mango pieces become tender it is ready for use. 7.Serve as accompaniment to any dish or a simple curd rice.
Note: 1.Always choose green and firm mangoes for pickling. 2.Adjust the salt and spices according to your preference and sourness of the mangoes. 3.Make sure that to use clean and dry spoons while taking out pickles.A little moisture can spoil the pickles very easily. 4.After the soaking time and the pickles are tender, store the jar in refrigirator. 5.Using gingelly oil/sesame oil will give good results,I have used sunflower oil.
