PISANG GORENG / FRIED BANANA

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Pisang gorengfried banana in Indonesian/Malay) is a very popular snack made of banana or plantain, covered in batter and then deep fried and is  mostly found throughout Indonesia, Malaysia, Cambodia, Thailand ,Singapore,Brunei and  Philippines. In Indonesia and Malaysia, pisang goreng is often sold by street vendors. In the Philippines, it is called by different names as it has different variations. Most street vendors will then sell it as is.These days Restaurants that serve pisang goreng present it in many ways, such as with icing sugar dusted, cheese, jam, condensed milk, or chocolate. People in some parts of Malaysia even have it with Soy sauce.In Suriname this snack is also known as bakabana (meaning baked banana in the local language). Pisang raja is a popular kind of banana used for pisang goreng.

My family loves this popular snack. It hardly takes 20 mins to prepare this wonderful yummy snack with basic ingredients in the pantry. I like to have it with cinnamon powder sprinkled on it or with Vanilla Ice cream  and no other variations.

Our 94th #Foodiemonday #Bloghop theme is #Snacks and y contribution is this yummy Pisang Goreng from my part of the world.

Recipe for Pisang Goreng:

6 Bananas peeled and cut into 4 parts each

330 ML (1 Can)Ice cold Soda water

3/4 Cup Self raising  flour (Unbleached)

1/2 Cup Corn Flour

A pinch of Salt

2 tbsp to add to batter + Oil for frying

Method:

Take a wide bottom pan and heat the oil for frying.

In a wide bowl add all the flours, salt and 2 tbsp sizzling hot oil and mix well. Now pour the ice cold soda water slowly and mix well until you get a lump free thick paste.The paste should neither be too thick nor too thin. Dip the banana slices and deep fry until they turn golden brown.

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Serve hot these crispy Pisang goreng with a hint of Cinnamon powder sprinkled or Vanilla Ice cream.

Enjoy!!!!!!!!!!!!!

 

 

MANGO YOGURT SMOOTHIE BOWL

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Hello !!!

I was craving for some dessert this weekend. I had a few ingredients in my pantry and viola i came up with a yummy and healthy Smoothie bowl with the goodness of Mango , greek yogurt, honey and organic dried Mulberries.Yogurt is a staple at my place. An important part of our daily diet.

Yogurt is extremely versatile. You can dip it, spread it, freeze it, add fruit to it or eat it plain. Yogurt is often included on healthy food lists and for a good reason. Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. The difference between yogurt and Greek yogurt is that Greek yogurt is more creamier as it is strained thrice compared to the normal yogurt.

Here are some other ideas:

1.Make a breakfast parfait by layering yogurt, dry cereal or granola, and topping with your favorite fruit

2.Top waffles or pancakes with yogurt and sliced strawberries

3.Enjoy a mid-day snack by blending yogurt, fruit and juice to make a delicious smoothie

4.Dip raw vegetables in plain yogurt

5.Use yogurt for salad dressing and dips

6.Serve plain yogurt on quesadillas, tacos, soups and chili—as an alternative to sour cream

Today I am sharing a healthy recipe for Mango yogurt smoothie bowl which can be whipped up in just 5 mins and can satisfy your sweet cravings and hunger pangs.By adding some cornflakes or Museli you can serve it as breakfast too.

My Contribution for #92nd #Foodiemonday #Bloghop theme #YOGURT my contribution is this simple and yummy Mango Yogurt Smoothie bowl.

Recipe for Mango Yogurt Smoothie bowl:

Ingredients:

1 Ripe Mango Pureed

4 Tbsp Greek Yogurt

6 Physalis (Fresh fruit)

10 Raisins

6 Almonds grated

10 Organic dried Mulberries

2 Tsp Honey

Method:

Add Mango puree , Greek yogurt,honey and blend to get a smooth paste. Pour this mixture in a bowl . Garnish with raisins,grated almonds, organic dried mulberries ,Physalis and serve as a dessert.

Enjoy this healthy and yummy no fuss dessert at the comfort of your home.

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Spiced Poori studded with Nigella seeds / Kalonji ki Masala Poori

 

Hello from this part of the world!!!!!!!!!

Today I will sharing an easy and tasty recipe of our humble Poori with the goodness of Nigella seeds or Kalonji.Kalonji seeds has more than 100 components in it and has excellent healing properties.Since ages it is being used  as a medicine for treating headache, nasal congestion , skin diseases  and toothache. It is very powerful remedy for  curing  dry skin, psoriasis, dandruff and eczema . It is also being used as an internal treatment for digestive disorders, arthritis, weak immune systems and asthma.Kalonji has such wonderful benefits that we should incorporate in our daily diet as much as possible.

You must be wondering that i am sharing such a simple recipe which many know. Check out the recipe for the secret ingredient.

As a part of our 85th #Foodiemonday #Bloghop theme #Nigellaseeds my humble contribution is this Nigella seeds studded spicy poori.

Ingredients:

1 Cup =200 Gms

2 Cups APF (Unbleached)

1 Cup Bread Crumbs (Made from sprouted extra fine grain bread)

2 Tsp Aachari Masala

Salt to taste

1 Tbsp Nigella seeds / Kalonji

Oil for frying + 2Tbsp sizzling hot oil to mix the dough

1 Cup Water

Method:

Mix the first 5 dry  ingredients. Make a well in the centre.Heat 2 Tbsp oil and pour the hot sizzling hot oil in the well. Take a spoon and mix all the ingredients.Slowly add water (as required) to knead the dough. Cover it with a damp cloth and let it rest for 15 mins.

Heat the oil in a wide bottom pan for frying.Make small balls of the dough. Roll it into the thickness you like and once the oil is hot deep fry them untill both the sides are done.

Serve hot with simple greenpeas and tomato relish!!!!!!!!!!!!!!!!!!!

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

WHOLESOME BREAKFAST BOWL

 

Breakfast is an important meal of the day. Sugar levels are low in the morning as there is a long gap after the last meal.Today I am sharing an easy and healthy recipe that can be whipped up within 10 mins.Tastes yum and also very nutritious with the goodness of oats crisps, berries,Muesli and milk I have skipped sugar and replaced with Honey.

Recipe for Wholesome Breakfast Bowl:

1 Cup = 120 ML

1 Cup Low Fat Milk

1 Cup Oats Crisps

10 Blueberries

10 Raspberries

2 Tsp Honey

1 Cup Muesli

Method:

Blend 5 Raspberries , 5 Blueberries,milk and honey together. Pour this mixture into a bowl. Garnish with Oats crisp, Muesli, raspberries and blue berries and enjoy the yummiest breakfast .

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There can be many variations.I will share more ideas soon.

Enjoy!!!!!!!!!!!!!!!!

 

Avarekalu Akki Puri / Hyacinth Bean Puri

 

Winters season has started in many parts of the world.Winter in India starts  from November  to February. The year’s coldest months are December and January, when temperatures fall.The days are short and the nights are longer.We all love to stay cosy and warm during this season.Weekends are the best as we can pamper ourselves with yummy foods and piping hot Tea / Coffee while we enjoy the cold weather. The part of the world I stay has a humid climate and we hardly have so called winters here.

This week for our 71st #Foodiemonday #Bloghop theme #Wintervegetables my contribution is Avarekalu Akki Puri /Hyacinth bean Puri .One of the yummy dish i have had.

In Karnataka, the hyacinth bean is made into curry , added to upma  and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used in a variety of dishes.Avarekai Festival is celebrated in Bangalore with a wide varieties of dishes made using Avarekai / Hyacinth Beans.One should definitely attned this festival just to know more about this Bean.

 

Recipe for Avarekalu Akki Puri / Hyacinth Bean Puri:

Ingredients:

2 Cups Rice flour

1 Cup boiled hyacinth beans /Avarekalu
1 Tsp chilli powder
1/4 Tsp Hing
Salt to taste

2 Tsp Flax seeds roasted and powdered

Oil for frying

2 Tbsp Sizzling hot oil for the dough.

Method:

Pressure cook Hyacinth beans with some salt upto 2 whistles.

Mix all the dry ingredients above and add the boiled beans to it. Add 2Tbsp  of sizzling hot oil  to the mix. Add salt to taste and slowly add water as required to form a soft dough. Make small balls of the dough.Take a foil and spread it.Smear some oil on it and pat the dough to form a round shape.

Deep fry in oil. Poori are ready and can be served with coconut or peanut chutney.

I love to have them with Peanut Chutney.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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Sago Uttappam with Spicy Onion Chutney

Breakfast is most important meal of the day. The word literally refers to breaking the fasting period of the prior night.Breakfast vary widely from place to place, but mostly include a carbohydrate-rich food such as grains or cereals, fruit, vegetables, a protein-rich food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast.Even in India the breakfast varies from state to state. Many people skip breakfast which affects their health. Having a healthy breakfast lowers the risk of cardiovascular diseases and also metabolic disorders.The Sugar levels are usually low in the morning hence breakfast is a mandatory for everyone.

On weekdays our breakfast is mostly bread , cereals ,dosa or idli.Weekends we have an elaborate breakfast.My kids want to have something different every week.

My Contribution for our 69th #Foodiemonday #Bloghop  theme #Southindianbreakfast is Sago Uttappam with Spicy Onion Chutney. South Indian breakfast is so versatile and loved by many.

Recipe for Sago Uttappam with Spicy Onion Chutney:

Ingredients for Onion Chutney:

3 Medium Size Onions chopped

1 Tsp Kashmiri Chilli Powder

1/4 Tsp Hing/ Asafoetida

1/2 Tsp Channa dal

1/2 Tsp Urad dal

1/2 Tsp Mustard

1/2 Lemon Size Tamrind

Salt to taste

Method:

Heat a pan. Add 3 Tsp oil. Once the oil is hot add channa dal, urad dal and hing.Once the dals turn slightly brown add the chopped onions. Once the onions are slightly browned add chilli powder and tamrind. Mix well and roast on medium flame for 5 mins. Allw the mixture to cool . Then grind the mixture to make a fine paste. In the same wok heat a tsp of oil. Add mustard seeds and a pinch of hing along with few curry leaves. Once the mustard seeds splatter switch off the flame and garnish this over the  chutney.

Ingredients for Sago Dosa:

300 ML Idli Batter(Recipe for Idli batter has been posted earlierTri Colour Idli (Made in Microwave))

Handful of Sago (Soaked in 3/4 cup water for 10 mins)

Salt to Taste

Method :

Sago is to be soaked in water for 10 mins. Once done boil the sago in the same water till they become transparent. Once done switch off the stove. Add this mixture to the Idli batter along with salt to taste.

Heat the iron griddle.Rub few drops of oil .Once the griddle is hot pour a cup of batter and lightly spread in circular shape.Add a few drops of oil and cover it . You can see the holes on the top.Once done serve hot with spicy onion chutney. Uttappam has to be slightly thicker than the normal dosa.

Enjoy this yummy and simple Uttapam with Onion Chutney!!!!!!!!!!!!!!!

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Vegetable Idli / Savoury Vegetable Muffins

 

Everyone is aware of the fact that one should not skip breakfast. I will share with you an easy recipe that can be whipped up in less than 5 Mins provided you have Idli / Dosa batter in stock. You can add vegetables of your choice. This is one way to ensure that we eat the veggies and breakfast too.

Our theme for 30th #Foodiemonday #bloghop  is #Microwavecooking. Microwave—A humble appliance that is commonly found in every household. But beyond melting, defrosting and general time-saving, the resourceful microwave can be used to cook whole meals and bake too.

 

Recipe for Vegetable Idli / Savoury Vegetable Muffins (Microwave Mode)

Ingredients:

(1 Cup=250 ML)
1 Cup Idli  batter
2 Tablespoon Chutney Powder(Optional)
½ Carrot finely chopped
¼ Cabbage finely chopped
1 Green chilli finely chopped
1″Grated ginger
2 Sprigs of  coriander finely chopped

Ghee for greasing the microwave safe cups / moulds

1Teaspoon Ghee (to be added to the batter)

A pinch of Baking Soda
Salt to taste.

Method:

Add a pinch of baking soda to the batter and mix well. Add all the other ingredients and mix once again. Grease the microwave safe cups with ghee/ clarified butter. You can use oil to grease if you wish. Place the Idli cups in the microwave and keep it for 3 Minutes and 30 seconds in normal microwave reheat mode. Yummy Vegetable Idli’s are ready to be served.

Serve hot with any chutney of your choice. I have mixed home made chutney powder with oil and garnished on top of the Idli. The aroma of ghee will leave you craving for more.

Yummy breakfast on the go…

Enjoy!!!!

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