We are all gearing up for Christmas and long holidays to celebrate the festivities.Gifts will be exchanged with family and friends during this festive occasion.If you are looking for last minute gift ideas then this recipe is perfect . It is quick and nutritious too. People will not mind spending on healthy ingredients. Check out this delicious Pistachio Coated Dry Fruits and seeds ball.
What is Christmas?
Christmas is an annual festival commemorating the birth of Jesus Christ, observed on December 25 as a religious and cultural celebration among billions of people around the world.It is a time to exchange gifts and treat your family and friends. Homes are well decorated with Christmas tree and presents are wrapped and kept under the tree. Santa Claus, also known as Father Christmas or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring gifts to the homes of well-behaved children on the night of Christmas Eve or during the early morning hours of Christmas Day.
What is this week’s Foodie Monday Bloghop Theme?
This week’s 225th # Foodiemonday # Bloghop theme #ChristmasTreats was suggested by our fellow blogger Mayuri dee who blogs at https://mayuris-jikoni.com/ . She is a humble person who is always ready to guide . She is such a wonderful collection of traditional Gujarati recipes and some amazing bakes as well. You need to check it out. I have bookmarked her Karela Nu Shaak recipe, Kansar recipe to name a few. I love the way she explains the recipe and weaves a wonderful write up sharing her memories of that recipe.
Recipe for Pistachio Coated Dryfruits and seeds Ball:
400 Gms dry fruits and seeds Mix (Details in Notes)
180 Gms Shelled Pistachios
100 Gms Chocolate Raisin
2 Tbsp Choco Chips
2 Tbsp Ghee
Coarsely grind the shelled pistachios . Transfer it to a plate.
Grind the dry fruits and nuts mix to a fine powder.
Heat a wide bottom pan. Add ghee. Now add the ground dry fruit and nut mixture and keep the flame low.Ghee is fully absorbed in 1-2 minutes. Switch off the flame. Now add the chocolate raisin and choco chips. It will melt in the heat itself. Take the mixture and make small balls. Roll the balls in the coarse Pistachio powder. Repeat the process for the balance mixture.
Store them in an airtight container and gift them to your family and friends this christmas!!!
God bless us all!!!!!!!!!
This dry fruit and seeds mixture consists of dried apricots,Pumpkin seeds,Sunflower seeds,Almonds,Dates,Cashews,Raisins, Hulled Buckweet,Walnuts, Hazelnuts, Dried Goji Berries,Sultanas, Dried Coconut pieces.
This will keep you energised .
These Balls are Nutritious
Dry fruits and seeds are used raw
You can avoid Chocolate if you want to have it on a regular basis.
You can replace normal chocolate with dark chocolate
No refined sugar is used. Sweetness is from Choco chip, chocolate raisins and dates.
Stays good in airtight container for a month provided you can resist eating them.
Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.
This week’s theme was suggested by Renu who blogs at https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.
Recipe for Veppam Poo Konda Kadalai Kuzhambu:
500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
Soak tamrind in water and squeeze the pulp to get tamrind water.
Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.
Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.
Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.
Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.
We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri. Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.
Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.
My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.
Recipe for Paal Halwa / Doodh Halwa:Ingredients:
500 Ml Full fat Milk
3 Tbsp Ghee
1 Tbsp Sooji / Semolina
170 Gms Nestle Cream
6 Tsp Sugar
Dry Fruit Mix —Raisins , Almonds and Cashews
1/8 Tsp Cardamom Powder
1 Tbsp Plain Yogurt
Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.
Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.
It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.
Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.
In today’s world there are very few people who don’t like Pizza.You can easily make it at home for your family.My boy was home from his camp and this weekend.Both my boys were craving for Pizza for quiet sometime. I decided to treat them with this extremely delicious Paneer Pepper Pizza.Yes tweaked in Aachari Paneer to give it a desi touch. Paneer pepper Pizza is a hit at my place. You need to try this recipe to believe it.
There are many types of Pizza. Both vegetarian and Non Vegetarian.You can make your own version to suit your family’s preference and taste.This week I had suggested a few themes and majority voted for Pizza Theme.
My contribution for 215th #Foodiemonday #Bloghop theme #PizzaMania is this extremely delicious Paneer Pepper Pizza.
Take a wide bottom bowl. Add both the flours,instant yeast ,oil and salt to taste. Mix all the ingredients and add water slowly.It will form a slightly sticky dough.Cover the dough with a wet cloth and allow it to rest for about 15 to 20 mins in a warm place.
Blend all the ingredients for chutney in a blender. Do not add water.Keep the chutney side.
Take a wok. Add a tsp of oil. Add 1/2 Tsp jeera. Throw in the Paneer cubes and achari masala. Mix well. Add salt to taste and mix well. Once Paneer is soft and the masala is well coated, switch off the flame and keep it aside.
Roll the dough on a flat base. Spread the coriander chutney.Now add the achari paneer. Garnish the chopped mixed peppers. Sprinkle cheese generously. Add some cherry tomatoes as well. Repeat the process for the balance dough as well.
Pre heat the oven at 190C for about 10 mins. Place the pizza in the pre heated oven. Bake for 20-25 mins. Once done allow it to cool completely.
Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.
My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.
Recipe for Jeera Cookies:
1 Cup Whole wheat Flour
1/4 Cup Ghee / Clarified Butter
1 Tbsp Jeera / Cumin
1/4 Cup Palm Jaggery Powder
1/2 Tsp Baking Powder
3 Tbsp Milk
1/2 Tsp Salt
Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.
Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.
Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.
Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.
As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.
This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.
Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.
I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.
To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.
Recipe for Gulab Jamun:
1 Cup Khoya / Dried milk solids
1/4 Cup Maida
1/2 Tsp Baking Powder
Pinch of Cardamom Powder
1.5 Tbsp Ghee / Clarified Butter
1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
Oil for frying
For Sugar Syrup:
1.5 Cups White Sugar
2 Cups of Water
2 Tsp Lemon Juice
1/4 Tsp Cardamom Powder
Almond slivers to Garnish
Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.
Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.
Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.
Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!
Today one of the buzz word is Gluten free food.Some people have intolerance for Gluten and have to avoid eating food that have gluten. What is Gluten? Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. It is found in many types of foods .
A gluten-free diet is necessary for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when it is eaten.
Today I am sharing a healthy and easy recipe that is regular at my place.Not that we are gluten intolerant but we love this dish.My Contribution for 206th #Foodiemonday #Bloghop theme #Glutenfreetreats suggested by our co blogger Sujata dee who blogs at https://batterupwithsujata.wordpress.com .She is a baking queen .She has some awesome baking recipes and lovely bengali sweets too.Check it out.
Recipe for Masala Rotti:
1 Cup Besan
2 Cups Jowar Flour
3 Green Chillies finely chopped
2 Onions finely Chopped
1.5 Tsp Jeera / Cumin Seeds
2 Cups Finely Chopped Palak (You can use any greens of your choice)
1 Tbsp Oil
Salt to taste
A generous Pinch oh Hing
1 Tsp Red Chilli Powder
Oil for making Rotis
Water to Knead the dough
Take a wide bottom bowl and mix all the Ingredients. Heat a tbsp of oil and pour the sizzling hot oil to the flour mix. Mix well. Add water in small quantities to make a dough. It should be the same consistency as the dough for making Akki Rotti.
Take a Tava / Griddle. Add a tsp of oil and grease the whole tava. Take a big lemon size dough and pat evenly on the tava. Switch on the flame. Put some oil on let it cook on medium flame. Ensure not to burn. Once it is done remove from the tava and serve. Repeat the process for the balance dough.
Serve with any chutney of your choice. I served it with Palm Jaggery and Curry leaves Chuntey Powder. It was a mind blowing combination.You need to try it to believe it.
You may use banana leaf or butter paper to flatten the dough and then transfer it on to the griddle.
2. You may use methi or any greens instead of Palak
3. Don’t skip the addition of sizzling hot oil to the dough mix. It is an important step.
Monsoons are in full swing in many parts of the world.I am sure this weather calls for something hot and spicy to eat. Today I am sharing a simple masala bun recipe to enjoy in this wet weather. My family loves to have spicy snacks when there is a heavy downpour but we try to avoid deep fried snacks as far as possible.
Some clicks while I was travelling.
This week’s theme 203rd #Foodiemonday #Bloghop theme #RimJhimBarse was suggested by me.Do visit my blog and show some love .It will motivate me to improve and share more recipes with my readers. Do check out some wonderful recipes from my fellow bloggers for this theme.
Recipe for Masala Bun / Spicy Bun:
5 Burger buns
4 Red Onions finely chopped
2 Green Chillies
3/4 Tsp Tikka Masala
1 Tsp Ginger Garlic Paste
2 Tsp Tomato Puree
3 Tsp Oil
1 Tsp Jeera
1/2 Tsp Coriander seeds Crushed
1/2 Cup Fresh Coriander
1/4 Tsp Turmeric Powder
2 Tsp Ghee for Toasting buns
Salt to Taste
Heat oil in a wide bottom Pan. Once the oil is hot add jeera, crushed coriander seeds, green chilli and ginger garlic paste.Saute for a few seconds and add the finely chopped onions.Saute untill they turn golden brown.Then add finely chopped coriander, tomato puree,turmeric,tikka masala and salt .Mix well and keep it on medium flame untill oil starts to leave the sides. Switch off the stove once done.
Slice the buns into halves. Toast the buns until crisp.I have used ghee to toast the buns.
Toasted side to face up.Spread the onion mixture evenly. Garnish with fresh coriander ,finely chopped onions and green chilli . Serve hot and enjoy!!!!
Today is a easy Instant Dhokla recipe.Please your family or guests with this delicious recipe that can me made in a jiffy. I will take you down the memory lane today.
August 2015 i met a wonderful lady Kritika who introduce me to two other wonderful ladies Jolly and Waagmi. They had started this Group called Foodiemonday Bloghop.My journey with this group started on a very beautiful note and is still going strong. I came across many good people who are more than friends today. I can go on and on writing about each one of them. Some came and left due to their personal commitments.We are all still in touch. We have learnt a lot and still learn from this group.People are always ready to share info that is helpful to everyone. We are still going strong and today we celebrate our 200th Post. I am the oldest member of the group now.
To celebrate our 200th Post our theme today is #200Notout.We planned to do the round robin method. I had to cook from Priya’s blog as alphabetically she is after me. She is an amazing blogger and blogs at https://thephotowali.wordpress.com/ . I chose to make Safed dhokla from Idli batter from her blog. She has explained it in detail and you can get the recipe here.
Recipe for Instant Dhokla:
2 Cups Idli Batter
1Tsp Mustard Seeds
3/4 Tsp Jeera
1 Green Chilli Finely chopped
Finely Chopped Coriander to garnish
1 Tbsp oil for tempering and greasing the utensil used for steaming
Grease the bottom and sides of a large, wide bowl with some oil.
Pour the fermented batter into the greased bowl and keep it ready.
Pour about 1-1/2 cups of water in a big wide bottom pan or pressure cooker and place it on high flame. When the water comes to a boil, place a stand inside the cooker / wide bottom pan and place the greased utensil with the batter on top of it. Close the lid. Steam on high flame for 10 minutes. If you are using a pressure cooker do not put the whistle. Switch off the stove.
Let the Instant white Dhokla rest for 2-3 minutes more after switching off the stove, then take out the steaming vessel.
Now prepare the tempering for the Dhokla. Heat a tablespoon of oil and add mustard seeds ,green chilli and jeera. Let them splutter. Pour this tempering evenly over the steamed dhokla. Garnish with finely chopped fresh coriander .
Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.
For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.
This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/
Recipe for Egg Curry (South Indian Style):
5 Hard Boiled Eggs
4 Red Onions finely Chopped
3 Large Red Tomatoes finely chopped
1/2 Lemon Size Tamrind soaked in water
1 Tsp Jeera
1 Tsp Curry Powder
1/2 Tsp Mustard
1/2 Tsp Black pepper powder (Coarse)
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
A generous Pinch of Asafoetida
Salt to Taste
2 Sprigs of Curry Leaves
2 Tbsp Gingely Oil
Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.
Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.
Serve hot with Rice or Rotis and enjoy.
I have used Aachi brand curry powder. You can use south indian curry powder.