This is my mom’s recipe. Whenever she has excess coconut she makes this podi. One of the best ways to use up the coconut when it becomes old and can’t be used for cooking. Also the coconut waste after extracting coconut milk can also be used for this podi.
Sprinkle this on your dosa, idli, upma or mix it with rice and ghee. It tastes awesome. The best part is it can be sprinkled over the curries like bhindi fry/ aloo and a new twist can be given to the veggie.
Do try this, I am sure you won’t be disappointed.
Here goes the recipe:
Coconut: 2 cups
Urad dal: ½ cup
Chana Dal: ½ cup
Red Chilies: 6-7
Tamarind: small lemon size
Salt to taste:
Hing: a pinch
- Roast urad dal, chana dal and red chilies on a low flame. Add hing to it.
- When it turns golden brown transfer the contents to the mixer jar, allow to cool. Add tamarind piece.
- Roast the coconut till golden brown and allow cooling.
- Grind the dals roughly, and add the coconut. Add salt as needed and grind a little smooth. Not, much as the coconut will start leaving oil.
- Cool and store in an air tight container.
PS: We sprinkled over crackers and ate. 😉
The season of mangoes coming to an end and I hadn’t baked anything using them. Also I had got some new silicon muffin cups and was raring to use them. What better way I thought than making mango muffins. Since kiddo loves tuti fruity I topped it up with them. Also you can add pieces of chocolate inside the muffin, would be fun to have a Choco blast in between the mango flavor.
I had done that in a couple of them. It was a sweet surprise.
Makes 14-15 Muffins
All-purpose flour: 2 1/2 cup
Mango pulp: 1 cup
Condensed Milk: 1/2 cup
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Butter/ Ghee: 1/2 cup (melted)
Milk: as needed
Tuti Fruity as needed
1.Preheat the oven at 180 degrees for 10 minutes.
2. Make pulp of 1 large or 2 medium sized mangoes (Alphonso, Badami, Kesar) should work best.
3.Sieve the flour, baking powder, soda and keep aside.
4. Blend the melted butter and condensed milk till well incorporated.
5.Add in the mango pulp and mix well.
6.Add the flour and fold it well. It would be a thick batter. Add little milk if too thick
7.Grease the muffin pan and pour a scoop in each. Top it with tuti fruity.
8.Bake in for 15- 18 minutes. (Mine took 18 minutes). Adjust accordingly.
9.Allow to cool. Enjoy
Long time I have been shamelessly ignoring this space. Let’s say that I was being just plain lazy. After being so lazy for so long today I thought of coming out of hibernation. Well Maggi made me come out.
Recently tried the Maggi Mumbaiya Chatak one. Disappointed I was to say the least. I was expecting for something related to Mumbai in flavors but was sad that I didn’t find anything close to Mumbai in that. I feel its over priced at 20 bucks and the net quantity less than 80 gms. Doesn’t make sense or is filling.
The new range of flavors that Maggi has come up with the barbeque, green chilly one etc. I feel nothing has made a mark. None of the flavors have been hitting the note. The good old original Maggi is still the best.
Yet to try the Amritsari, Chennai and Bengal one. Hope atleast they don’t disappoint.
The other day I got the pack of goodies from Gits to try and I tried brown rice dosa. I was very apprehensive as I felt I won’t be able to spread the dosa as crispy as the grinded batter one. But this one surprised me with its ability to become crisp, golden brown as normal dosa.
This is a boon for people who have no time to make breakfast elaborately. This has a home touch plus the gourmet one. Perfect for a small family and filling too. Affordable as this comes cheaper than eating out and not to forget healthy too. Also brown rice is nutritious and the instructions are also very easily to follow.
I would definitely pick this or recommend for a rush day when you want the home cooked one but don’t have the batter.
Gits is a home name now with so many products on their name successfully. I love their Gulab Jamun mix, Rabri and Basundi to name a few and they have never disappointed me.
I would rate this 4/5. Keep up the great work Gits.
PS: Although I got it for review, the opinions are my own.
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.
Desserts play a very important role in our lives. We like to have something sweet after dinners/ lunch on weekends. I like trying something simple with minimal ingredients which can be made in a jiffy, if I’m pressed for time or lazy to make something elaborate. This is one such shortcut sweet recipe which can be made in 10 minutes flat, if ingredients are handy. Really, my pantry is always stocked with fresh cream tetra packs, dark chocolate and Choco chips. With these three ingredients dessert becomes rich and worth a try.
Do try and tell me your feedback.
Makes: 6-8 small shot glass
Dark Chocolate: half block
Fresh Cream: 200 ml (I used Amul)
Honey: 4 tbsp.
Milk: 3 tbsp.
Choco chips for garnish.
Mousse so soft…
1. Boil water in a pan and take the chocolate in a small pan, place the small pan in the boiling water. This is called “double boiling” the chocolate.
2. Whip the cream using egg beater for 2-3 minutes.
3. Melt the chocolate and mix till its glossy.
4. Add the honey, cream and milk and mix till well blended.
5. Pour in the shot glasses or bowls and garnish with Choco chips.
6. Allow it to set for a couple of hours.
Serve with a scoop of ice cream or just mousse.
A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.
Do try this. Its easy to make and filling too.
Boiled Rice: 1 cup
Dosa Rice : 1 cup
Urad dal : 1/4 cup (I used Black split one)
Chana dal: 1/4 cup
Tuvar dal and Moong dal: a fistful each
Red chilies: 6-8 (see notes)
Pepper: 1 tsp
Curry Leaves: 20
Salt to taste
1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.
2. Grind coarsely with curry leaves and salt.
3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.
4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.
5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.
6. Serve Hot.
7. Use up the batter or refrigerate .Stays good for 3-4 days.
Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.