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KHAJOOR MODAK / DATES MODAK

 

Hello!!

We are set to welcome our dearest Ganesh ji this week to our humble abode in order to celebrate Ganesh Chaturthi.It is celebrated very grandly in India and Hindus around the world Lord Ganesha i s a remover of Obstacles also known as Vignaharta.He is also known as Elephant God .We always start any auspicious occassion by seeking the blessings of Lord Ganesha.

Aum Gan Ganapatye Namah
Vakra Tunda Mahaakaaya Suryakoti Samaprabha
Nirvighnam Kurume Deva Sarva Kaaryeshu Sarvataa
Shri Vighna Vinaashakaaya Namaha, sarvobachaaraan samarpayaami. 

May Lord Ganesha Bless us all.

My humble contribution for 161st  #Foodiemonday #Bloghop #GaneshChaturthiRecipe is this simple and quick Khajoor Modak.

Recipe for Khajoor Modak:

Ingredients:

1Cup =160 ML(Makes 10 Modaks)

1 1/2 Cup  Dates (Soft Medjool dates seedless)

1 Cup Almonds

1 Cup Cashews

1/4 Cup Raisins

1Tbsp Ghee

Method:

Heat a wide bottom pan. Add ghee.Once the ghee melts slightly roast the cashews ,alomonds and raisins(Separately for a few seconds).Once done remove from the ghee and transfer it to a bowl and allow it to cool.Leave the extra ghee in the pan. When it is warm blend all the dry fruits to a fine mixture.Transfer this dry fruit mixture to the pan with ghee. Blend the dates also to a fine paste.Transfer the dates paste to the pan with dry fruits powder. Mix all the ingredients. Add some ghee if you feel the mix ture is dry. Make small balls of this mixture and shapre it as a modak.

Khajur Modak is Ready.

My Sacred offering to my Gannu ji. May Lord Ganesha Bless us all!!

Wishing all my readers a very Happy Ganesh Chaturthi!!!!!!!!!!!

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MAMIDIKAYA PAPPU / UNRIPE MANGO DAL

 

Hello!!!

Today’s post is about another clssic recipe from Andhra Pradesh. Mamidikaya Pappu or Raw Mango dal that goes well with steaming hot rice and a dollop of ghee or with roti. I enjoyed this simple and delicious lunch today. Simple food is always the best.When you cook with all your heart and soul the dish turns out to be delicious for sure.

Today’s theme  for 160th #Foodiemonday bloghop #DaalsofIndia was suggested by our blogger friend Priya Iyer who blogs at https://thephotowali.wordpress.com/.

Recipe for Mamidikaya Pappu /Unripe  Mango Dal:

3/4 Cup  Toor Dal Uncooked

1 Whole Unripe mango cut into cubes

3 Garlic Pods finely chopped

1 Medium Size Onion finely chopped

3/4 Tsp Jeera /Cumin Seeds

1/2  Tsp Mustard Seeds / Rai

1/4 Tsp Turmeric powder /Haldi

Salt to Taste

3 Dry red chillies torn into pieces

3 Green Chillies finely chopped

1 Sprig of Curry Leaves

1/4 Cup finely chopped Fresh coriander

Generous pinch of Asafoetida /Hing

Oil 2.5 Tsp

1 Tbsp  Ghee

Method:

Wash toor dal and pressure cook with enough water upto 2 whistles in a cooker.Once done keep it aside.

Heat a wide bottom pan.Add oil.Once the oil is hot add jeera and mustard (keep some jeera and mustard for final seasoning).Once the mustard splutters add the red chillies ,chopped garlic and green chillies(keep some aside for final seasoning). Saute for a few seconds and then add the chopped onion. Saute till the onions turn translucent. Add turmeric, curry leaves, and raw mango slices and mix well. Add 1/2 cup water so that the mangoes become tender. I had got a very tender mango with a small seed and it was used without any wastage.Once it is done add the boiled dal and mix well.Add 1 cup water and salt to taste.Let the dal boil for about 10 mins on low flame. Switch off the stove.

For Final Seasoning:

Heat ghee. Add remaining jeera and mustard seeds along with green chilli.Once the mustard splutters add asafoetida .Swtich off the stove. Garnish with this seasoning along with finely chopped coriander .

Serve hot with Rice or Roti.

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

Notes:

1.Increase the use of chillies depending on the sourness of the unripe mango.

  1. You can also use ginger finely chopped.I have not used as i did not have stock.

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KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD

This week  I am back  with another interesting and healthy recipe  with Raw Papaya and it is Kachhe Papite ki Masaledar Roti.  Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.

For our 158th #Foodiemonday #Bloghop theme #Indianflatbreads is this simple healthy and yummy recipe Kachhe Papite ki Masaledar Roti / Spiced Raw Papaya Flat Bread.

Recipe for KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD:

Ingredients:

2 Cups Wheat Flour

3 Tbsp Boiled and mashed Raw Papaya

1 Tbsp Boiled and mashed Potato

1 Tsp Vegetable masala powder

1 Tsp Jeera

Salt to taste

1Tsp slightly roasted poppy seeds

1/4 Tsp Kasmiri Chilli Powder

Ghee

Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)

Method:

Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into  flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise  on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.

Serve these yummy Roti with Mango pickle, onion green chilli with lemon juice and spiced or plain yogurt.

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TOFU WITH GREENS / TOFU PALAK BHAJI

Hello!!

 

Today is monday and I am back with another fabulous recipe as per the theme. In this recipe  fresh Tofu is cooked with fresh greens . Another great idea to incorporate greens into your diet.This is a very simple and easy recipe with easily available ingredients in your pantry.

This week i managed to get some fresh organic Palak and fresh tofu.I was so happy to cook .Fresh greens make me so happy and whenever I am in Malaysia i incorporate fresh and green vegetables in my diet.I love the taste of vegetables there. Local varieties taste much better and are more flavourful.

Palak is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Tofu, also known as bean curd, is a food  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm

My Contribution for 150th #Foodiemonday #Bloghop theme #1TspOil is this simple and quick Tofu with Greens / Tofu Palak Bhaji.

Recipe for Tofu with Greens / Tofu Palak Bhaji

1 Cup =250 Ml

200 Gms Fresh Tofu

4 Cups of Chopped Palak

Salt to Tatste

1 Tsp Jeera / Cumin

1/4 Tsp Rasam Powder

1/4 Tsp Garam Masala

1 Tsp Oil

1/4 Tsp Haldi / Turmeric

Method:

Take a heavy bottom pan. Add oil. Once the oil is hot add Jeera . Once done add tofu slices and slightly roast on medium flame .Once done remove the tofu and keep it aside. Now add the chopped  greens /Palak  . Add haldi and allow it to cook on medium flame. Once lightly cooked add salt , rasam powder and garam masala. Mix well . Now add tofu and mix well. Allow it to cook well untill all the masala is incorporated and spinach is cooked well for about 10 mins.

Garnish with coarse black pepper and serve hot with Chapati / Phulka /Rice.

 

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

 

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REFRESHING SUMMER SALAD

 

Summer season is in full swing here. It is very Important to keep yourself hydrated all the time to beat the heat.Refreshing Summer Salads are a boon for me as i can whip up some yummy salads quickly.

I have been missing in action for sometime and have been missing you all. Work and home front have kept me bus.It is school holidays here and my boys are keeping me busy.Well i promise you to be more active and share some wonderful recipes with all of you.

Coming back to cooking in summers,I personally prefer to whip up quick meals for my family and avoid spending long hours in kitchen. I like to whip up up salads with fresh and yummy ingredients . Sometime simple salads with no fancy dressing is an absolute delight .

For our #149th #Foodiemonday #Bloghop theme #Salads my humble contribution is this refreshing summer salad that can be prepared within 10 mins from start to finish.

Recipe for Refreshing Summer Salad:

Ingredients:

1 Cup Corn (Frozen corn defrosted  or boiled corn)

1 Small  Onion Finely Chopped

1 Red Tomato finely chopped

Juice of 1/2 Lemon

1/4 Tsp Coarse Pepper Powder

Salt to Taste

1 Tsp Apple Cider Vinegar

2 Tbsp fresh Coriander finely chopped

1/2 Green Chilli / Jalapeno  finely Chopped ( as it gives a nice aroma)

 

Method:

Mix all the above ingredients in a bowl. Allow it to rest for 2-3 mins. Then serve this refreshing salad with the goodness of fresh ingredients.

Remember to keep yourself hydrated all the time!!!

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

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Mixed Millet Porridge Mix

 

 

Hello

I am back with another healthy recipe post .This Mixed millet porridge mix is easy to make and store. It comes in handy especially when we are short of time. This porridge mix is a must at my place. It can be mixed with hot milk and palm sugar or jaggery and eaten. It can also be mixed with buttermilk and consumed as a coolant in summers when you do not want to sweat in the kitchen.

Millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.Millets are consumed widely these days . Millets have high nutritional value.

As a part of  143rd #Foodie Monday #Bloghop  theme #Millets my contribution is this healthy Mixed Millet Porridge Mix.

Recipe for Mixed Millet Porridge Mix:

Ingredients:

1 Cup Ragi / Finger Millet

1 Cup Varagu / Kodo Millet

1 Cup Pearl Millet / Kambu

1 Cup Sorghum / Cholam

1 Cup Roasted Green gram

1 Cup Little Millet / Saamai

1 Cup Walnuts

1 Cup Almonds

Method:

Dry roast all the millets  , and green gram separately and allow it to cool. Slightly roast the almonds and allow it to cool. Do not roast walnuts. Once roasted and cooled   powder all the ingredients in a blender. The powder should be fine. Store it in a air tight container. If the weather is too hot and humid store it in the refrigerator.

As and when required mix 3-4 tsp in a glass of hot milk along with palm sugar (sweetness as desired).You an eat it as porridge or drink it ( with a thinner consistency)or mix with butter milk and consume as well.

Enjoy this healthy Porridge mix that will improve your resistance and reduce your cravings to eat junk as  well.

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DRY FRUITS & NUTS LASSI

 

Hello!!!

Most of us are welcoming Summers in different parts of the world. With summer comes summer coolers to keep you hydrated all the time. I love king of fruits Mangoes. During my childhood i remember my mom making  different types of  fresh fruit juices , lassi and buttermilk. Hmm… everyday we would have a new menu and we as kids would be eagerly waiting to gulp down the juices / lassi /buttermilk. We must drink plain water and keep  ourselves hydrated as the scorching heat will drain you off.

My family loves different types of lassi and i treat them as per their requests.The happiness on their faces make me happy.

This week our 141st  #Foodiemonday #Bloghop theme is  #Yogurtbasedrecipe. My contribution for this theme is lip smacking Dry fruits and nuts Lassi that is sugar free too.

Recipe for Dry Fruits & Nuts Lassi:

2 Cups Thick Yogurt

1/4 cup Milk

3 Ripe Bananas peeled and  chopped

2 Tnsp Cashew Nuts chopped

2 Tbsp Almonds chopped

1 Tbsp Sunflower seeds

1 Tbsp Pumpkin seeds

1 Tbsp Raisins

5 Dried Apricots

5 Walnuts

3 Tbsp Honey

8 Ice Cubes

Method:

Take a blender.Grind all the dry fruits and nuts  .Some coarse pieces  of dry fruits are  fine. Add ice cubes , yogurt , banana ,milk and honey and blend well. Serve chilled in tall glasses and hydrate yourself.

Enjoy!!!!!

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ROSE AND ORANGE INFUSED WATER

Hello!!!!!

Infused water is the latest craze worldwide. This is the best way to drink more water and avoid frizzy drinks .This will help you to keep the unwanted sugar at bay and at the same time the body will be hydrated. There are many types of infused water.Today i am sharing an interesting recipe  of Rose and Orange infused water that is so refreshing with  the goodness of rose petals and citrus.If you don’t drink enough water, dehydration kicks in and you start feeling tired, achy, crampy, and constipated. Your skin starts to show it, and it only gets worse from there.Drinking more water helps you feel fuller and addresses the false hunger that dehydration can cause. Just that one healthier habit can lead to healthier body mass.

I am feeling unwell this weekend .This infused water really uplifted my spirits and left me feeling so refreshed and hydrated.

Perfect for this Valentine to keep you  hydrated and feel refreshed.

My Contribution for 131st #Foodiemonday # Bloghop theme #RoseFlavoured is this humble rose and orange infused water. This water will leave you feeling refreshed.

Recipe for Rose and Orange infused water:

3 Navel Oranges sliced

Fresh Petals of 2 Roses( Pesticide free roses)

800 ML Filtered water

1.5 Tbsp Rose water

Lots of Ice

1 Tsp dried rose petals (optional)

Method:

Fill the pitcher /jug with water. Slice the oranges .Add ice and sliced oranges.Now add rose water and stir well. Add the rose petals .Mix well. Sprinkle dried rose petals (optional).

Let it sit for sometime and then serve.

Enjoy this drink and feel refreshed!!!!!!!!!!!

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QUINOA AND BEETROOT PATTIES

Hello Everyone!!!!

I am back with another healthy  recipe  in this beautiful month of February that celebrates Love. Red is the color of this month.

Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source  of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.

Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to  wheat, couscous and rice.

My Contribution to this 130th  # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.

Ingredients for the Recipe:

3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander

Method:

Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.

Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!

Enjoy!!!!!!!

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RAISIN CAKE (EGGLESS)

 

 

Hello !!!!!!

Today I am back with another recipe that is so easy and delicious too. This week as a part of our Foodie Monday challenge we have to share a recipe with just 3 ingredients.As i was wondering what to make ,my boys asked me to bake a cake. Cake with just 3 ingredients? Yes …you have heard it right. You can bake a yummy cake with just 3 ingredients.I have happy with the result and before i could take the pics of the slices the cake was just wiped off. Thankfully i had take pics of the whole cake. But my boys were super duper happy with the outcome and they wan me to bake again.

I will be baking a big batch this weekend with some variations to it.I am happy with this super easy recipe now. As a part of our 128th #Foodiemonday #Bloghop theme #3Ingredient Recipe my contribution is this delicious cake.

Recipe for Raisin Cake:

Ingredients:

500 Ml Chocolate Milk

1 1/4 Cup of Self Raising Flour (Unbleached)

1/2 Cup Raisins

Method:

Soak raisins in chocolate milk in a wide bottom pan ,cling wrap  and refrigerate overnight. Remove the  mixture in the morning. Sift the flour twice. Fold the flour slowly into the raisin soaked chocolate milk and mix well. Pre heat the Oven at 180C . Transfer the cake mixture to a greased cake tin. Bake it for about 40 to 45 mins untill the tooth pic comes out clean. Allow the cake to cool.

Once cooled cut it into slices and serve !!!!!!!!!

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

 

Do share your feedback whenever you try this wonderful recipe.