The other day Gits sent me a wonderful and healthy breakfast range products. They all look so healthy and nutritious. In these days and times when time has been a rare commodity and we all look for quick fix breakfast ideas this one comes, handy.
Yet to try, but they all look promising and easy to make. Reviews for them coming soon.
The other day when I saw beetroot at cheap price, I was tempted to buy more than needed. 😛 So other than making Poriyals and soups I casually goggled and found this halwa recipe. Similar to Gajar Halwa this one is a sure shot keeper as its more nutritious and healthier. I just pressure cooked with minimal ingredients and Viola, the halwa is ready. This one takes much lesser time and ghee than Gajar ka Halwa. Apt for people who want to diet and have a sweet tooth. 🙂
Here goes the recipe.
Beetroots: 3 medium sized grated thick or thin
Sugar: 3-4 tbsp (Check Notes)
Ghee: 1 tbsp
Milk: ¼- ½ cup
Cashews, Raisins: 1 tbsp
Almonds: 1 tbsp
- Heat a heavy bottom pan or pressure cooker, add ghee cashews, raisins. Fry golden brown.
- Add the beetroots and sauté for a couple of minutes.
- Add milk and sugar, and bring it to boil.
- Pressure cook on medium flame for 2 whistles.
- Once pressure releases, open and simmer till its semi dry.
- Garnish with almond slices.
- Serve hot/ cold.
Add milk as needed, if the beetroots are juicy add little milk and cook. If you add all milk it will take more time to simmer.
Stays good for 3-4 days if refrigerated.
Today is the first anniversary of this blog. 🙂 One wonderful year of learning, developing,experimenting and sharing new recipes. I still remember i started this on a whim. Its a dream i had for long time and was thinking of doing it someday. 🙂 All of a sudden last year i just decided to take a plunge.
The first year has been very beautiful. Lots of challenges, very less followers , very less people who visit and put in a word of appreciation; these are the things we look for. A smile spreads when someone says they love this space. 🙂 I know this isn’t and won’t be easy to get people to visit and even maybe like the space. But would keep trying. Even one person benefited is worth the effort. 🙂
Today, I am sharing an easy kheer recipe. This one is a favorite and can be made with minimal ingredients. Best served hot or cold.
Rice: 1/2 cup
Full fat Milk: 1 litre
Sugar: 1/2 to 3/4 th cup
Cardamoms: 1 tsp
- Take 1 tbsp of sugar in a heavy bottom pan and let it caramelize on a low flame.. It would harden, no problem.
- Pout the milk, and start stirring. Allow to boil and reduce . Do this on a medium flame.
- Pressure cook the rice with 1 to 1.25 cups water. It should be soft and nicely cooked.
- Once the milk reduces to 3/4th , add sugar, cardamoms and rice and cook till desired consistency.
- Serve hot or chilled.
The first step gives you a nice pink color to kheer making it look creamy. You can skip the step and go ahead with the rest of the recipe too.
Also known as kerchief rotis.. I fell in love with this trial and now am almost making this everyday. Stays soft, fresh for longer.
I too tried the whole wheat version. But it was super easy. Hoping to try the other version soon and share.
Here goes the recipe:
Makes: 8 rotis
Whole wheat flour: 2 cups
Salt: 1 tsp
Oil: 1 tbsp
- Make a soft pliable dough mixing the flour,salt and water. Smear with oil and keep aside for 30 minutes.
- Split the dough in equal measures and make medium sized balls.Take a ball of dough and roll it into medium sized circle. Dust extra flour if required. Set it aside. Do the same for another dough.
- Smear oil on the rolled roti and place the other rolled roti and press firmly.
- Dust flour and spread it as thin as possible.
- Place the roti on the tava and allow it to cook from both the sides evenly on medium flame.
- As they get cooked, they start separating easily. Separate them and remove from the tava, fold in triangle and keep aside.
- Smear oil/ghee and do the same for the rest of the dough.
- Serve hot with any sabzi or dal of your choice.
The other day i got lucky to have found fresh corns at a very cheap price. Happily I picked up a couple and freezed them to use as needed. Since vacations have started and IPL on tv, the demand for such snacks have gone up. 😁
So this time I tried this cheese corn balls. Although, looks wise may not be perfect, but I rather we can vouch for the taste ans the melt mouth cheese leaving us wanting for more. The best part is it can be prepared in advance and fried when needed to serve. Makes a great party snack, appetizer. A hit with kids.
Here goes the recipe :
Makes 16 small balls
Corns (fresh or frozen) : 1 cup
Mozrella cheese grated : 1 cup
Amul cheese processed : 1 cube (optional)
Oregano : 1 tbsp
Chilli flakes or Chilli powder: 1 tbsp.
Corn flour : 2 tbsp
Bread crumbs : 1 cup
Milk: 1/2 cup
Salt as needed.
1. Peel the corns and pressure cook for a whistle. Grate the cheese.
2. Drain the water. Allow to cool.
3. Pulse the corn for a few seconds . keep aside. In the same jar, pulse a couple of breads too.
4. Add the seasonings and cheese and mix well with corn flour.
5. Make small balls dip in the milk and roll in bread crumbs and arrange in a box.
6. Freeze for a couple of hours or overnight.
7. Heat oil in a pan and deep fry tull golden brown.
Serve hot with ketchup.
Using processed cheese or Mozrella cheese together is optional. Can use either of these. Both tastes amazing.
In place of Chilli powder, finely chopped green Chillies can be used. Skip if suing for kids.
Another must have sadya dish. A sadya always have this and inji puli alongside chips, veggies and other accompaniments. I love this khicadi and it can be mixed with rice and eaten all by itself too. Many a times I team this up with Mazhikuvarti and papadams and we have a hearty lunch.
Other variations instead of tomatoes are vendakai.(Ladies Fingers)
Tomatoes – 2, small finely chopped.
Fresh Thick Curd – 1.5 cups
Salt to taste
- Coconut Scraped – 1/3 cup, fresh or frozen
- Green chilly – 1
- Mustard Seeds – ¼ tsp
- Oil – 1 tsp
- Mustard Seeds – ½ tsp
- Urad dal: ½ tsp
- Wash and chop finely chop the tomatoes. Keep aside.
- Grind the coconut, green chilly and mustard into a fine paste adding little bit of curd.
- In a bowl, take the rest of the curd, beat it lightly, add the ground coconut paste and salt to taste. Mix well
- Heat a small frying pan with oil, and temper with mustard seeds and curry leaves. Pour this over the khicadi.
Serve alongside as a side dish or mix with rice and eat. Tastes good either ways.
Make sure the curd isn’t sour.
Another of Tam Brahm delicacies, this one has the goodness of dal and veggies alongside coconut red chillies. Mom used to make this twice a week with different veggies or spinach.This one is a regular in the household and when paired up with togayals ( chutney) or pachadis and rasam is a bliss. ;P
A no onion, no garlic recipe.
White pumpkin: ½ cup
Potato: 1 diced.
Moong Dal: ½ cup
Water: 1 cup
Salt to taste.
Coconut pieces/grated: 1/4th cup
Cumin seeds: 1 tsp.
Red Chili: 2
Coconut oil: 1tsp
Mustard seeds: 1tsp
Curry leaves a spring.
1. Pressure cook the pumpkin with moong dal and water for 3 whistles.
2. Grind the “To grind items”
3. Boil the cooked dal, veggies mixture and add the coconut paste and boil for a couple of minutes on a medium flame.
4. Temper with “To temper” items.
Serve hot with rice and togayal or pachadis or simple pickle.