Showing posts with label Instant Mixes. Show all posts
Showing posts with label Instant Mixes. Show all posts
Showing posts with label Instant Mixes. Show all posts
Showing posts with label Instant Mixes. Show all posts

No Oil Less Salt Lime Pickle#SundayFunday

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.  
Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix. 
Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.
Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.  
Let this cool, store it in a sterilized glass jar. Enjoy!!
Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

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Bread Rasmalai#SundayFunday

Bread Rasmalai is the quick version of traditional Rasmalai. Instead of paneer, bread slices are used for soaking in saffron flavored thick milk. It's then garnished with chopped nuts. You will love this version of quick Rasmalai like we don, it's become one of our favorite sweets for a quick dessert.

Ingredients
4 Big Bread Slices
3 Cups Milk
1 Teaspoon Desi Ghee
3 Tablespoons Condensed Milk
¼ Cup Sugar
2 Tablespoons Each Almonds & Pistachios - chopped
¼ Teaspoon Saffron Strands 
½ Teaspoon Cardamom Powder

Method
In a pan add the condense milk and milk, cook on medium flame till milk is reduced to half and is thick, add saffron to the boiling milk, keep stirring then add sugar, keep stirring, till the milk has thickened. To this add in the cardamom powder, switch off the flame. When cooled pour the rabri into a bowl and chill it in the refrigerator.
In a another pan heat a teaspoon of desi ghee, fry the almonds and pistachio till slightly toasted. Keep aside.
Take bread slices, cut small circles from the bread slices.
Just at the time of serving take a bowl /plate, add a little of the prepared rabri just enough to soak the bread slices, place the cut bread rounds. Let them soak for few minutes.
Arrange the soaked bread gently into the serving platter. Pour the chilled rabri, garnish it with chopped pistachios and almonds.
Enjoy!!  
Labels: Sweets & Desserts, Bread Slices, Instant Mixes, No Bake Desserts, Sunday Funday  

For Sunday Funday- theme is Desserts  
Alle Balle Recipe by The Mad Scientists Kitchen
Berry Galette by Karen’s Kitchen Stories
Bread Rasmalai by Sneha’s Recipe
Classic Eton Mess by Food Lust People Love
Patriotic Jello Bars by A Day in the Life on the Farm
Strawberry Glaze Pie by Palatable Pastime
Strawberries And Cream by Mayuri’s Jikoni
Whisky Barrel Cake by Amy's Cooking Adventures

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Instant Green Peas Crispies - Breakfast

This makes a filling and quick breakfast. These are healthy and made with a drop of oil.  See Notes before making these to make them perfect and practically oil free.
Makes 20 Crispies
Ingredients 

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum 

2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina
1/3  Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves 

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method
In a large bowl  add the fine semolina, whisked yogurt and half of the water quantity.  Mix this well and keep it aside for the semolina to swell. 
In the meatime let's gather our remaining ingredients
In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.  
Now add all the remaining ingredients like fresh bread crumbs  finely chopped capsicum, onion, green chilly,  chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .
Now  place a non stick pan ( I used an uttappam pan to make these it was perfect  to make these) add  few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well. 
On low flame add a tablespoon of batter and cook until golden on one side then 
flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.
I made few in a non stick pan too.
Your breakfast crispies are ready to serve. 
Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes
I used green, red & yellow capsicums, can use only green.  
If you use more than 1/4 teaspoon of oil for each crispies then they will become soft.  For them to be crisp from outside reduce the oil.  Use a good non stick pan to  make these practically oil free.  For the next batch used just a drop of oil to make these. 

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat

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Instant Urad Dal Flour & Rava Medhu Vadas

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   
The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients

1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
1/2 Teaspoon Salt 

1½ Cups Water
Oil for deep frying

Method 

Whisk  the urad dal flour with water( adding a little water at a time) till light and fluffy  dough for at least 15 minutes with a electric hand beater. When light, fluffy add rice flour, whisk till thick  and bubbly batter is formed. 
Now add the rava/semolina and beat again for 2 - 3 minutes.  Let it rest for 10 minutes.  Then add chopped green chillies, cumin seeds, coriander and curry leaves. 
Mix well and again keep it aside.
Let this rest  till oil is getting hot in a kadai.
When the oil is hot make small vadas and fry on medium flame till crisp and golden.
Enjoy!!
We had it with Moong Dal Sambar for our Sunday lunch, a change from the routine food.  Enjoyed it thoroughly!!
Labels : South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan

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Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.
Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.
This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.
Ingredients
1 Cup Besan
2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda

A pinch Asafoetida
Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).
Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.
Serve it immediately with coriander or mint chutney. 
My Notes
One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 

Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

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Instant Onion Bread Uthappam

A simple instant breakfast or an quick easy dinner made with leftover bread, semolina  and buttermilk.

Ingredients 

7 Big Bread Slices - Used the sides slices of bread 
A Pinch Baking soda 
1/2 Cup Fine Semolina 
1/2 Cup All Purpose Flour 
1 Cup Water 
1 Cup Buttermilk 
Salt to taste 
1 Medium Onion - finely chopped 
5 -6  Curry Leaves - finely chopped 
1 Green Chilly- finely chopped  
2 Tablespoons Finely Chopped Coriander leaves 

Method 
Cut the the bread slices into small pieces and grind in a blender to make bread crumbs. Take this out into a big bowl, add pinch of baking soda in the bread crumb mixture and mix well. Keep aside.
In the same blender, add semolina, all-purpose flour, water, buttermilk, salt and grind to make batter to make it lump free. Keep this covered in the blender itself for 30 minutes or more.
After the soaking time blend the breadcrumbs into the semolina mixture to make a nice slightly thick batter. If necessary add more water.
Mix the onion, curry leaves, green chilly and coriander leaves with salt to taste and keep aside. 
Heat a hot griddle and drizzle little oil on it . 
Pour one or two ladles full of batter and spread the mixture gently in circular motion to make round uthappam. 
Immediately spread a little of the onion mix and press it with a spatula. Cover and cook the bread uttappam until done or golden brown at the bottom. 
Drizzle some oil on the sides and over the top of the uthappam.  
Flip the utthappam. and cook till the onion sides browns nicely. 
Serve hot with chutney, yogurt or sauce of your choice. This was our quick easy and light dinner.
Labels : Instant Mixes, Bread Uthappam, Leftover series, Bread Slices, South Indian, Onion, Curry Leaves, Green Chilly, Coriander Leaves, Kids delight, Breakfast, Healthy snacks, Savory Snacks

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Ajo Blanco – Chilled White Grape And Almond Gazpacho #soupswappers

Our Host Paula Begley,  for this month soup swappers event gave us this theme "Summer can be soup season! Show your readers how to beat the heat with chilled soups".

Ajo Blanco is a popular Spanish soup and  I’m beating the heat  with this chilled, quick and tasty soup.

The weather here in summer is so hot that's is impossible to cook.   Making such no cook soups is a blessing, just blend all the ingredients and chill it in the fridge and have it whenever you feel like. 

For this soup you require almond meal and I have  made it at home.  Scroll for the recipe below.
I have used a white wine vinegar, white grape juice instead of cold water to blend the soup and to give this an awesome flavour used fresh parsley.

 Just organise all the ingredients and blend them together. Its  ready.

Makes 2 to 3 servings
Ingredients
1/4 Cup Homemade Almond meal - see below for the recipe
1 Clove Garlic
2 Slices White bread - crust removed
1 Cup White Grapes juice  or Ice cold water
2 Medium Cucumber - chopped
1/4 Cup Olive oil
1 Tablespoon Parsley
2 Tablespoons White Wine Vinegar
1/2 Teaspoon  Level Salt
1/2 Teaspoon Pepper powder
Parsely for Garnish
Grapes for Garnish 


Method


To make the Grape Juice
Place the seedless grapes in a blender 
blend it completely.
Strain the juice in a fine strainer
Ta Da... Grape juice is ready. Chill it in the refrigerator.

The white grape juice or water used to make the soup should be ice cold. 
Peel and slice the Cucumber, mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces.  
In a blender add the bread slices,  almond meal,garlic, cucumber, few grapes , parsley and vinegar, run the blender for a  minute.  Now add in the olive oil and half of the cold grape juice (or water), the salt and pepper and run the blender till well  blended.  
Add the rest of the grape juice (or water) till the soup reaches the consistency you are comfortable with.
Since I liked the texture of this soups a little grainy , added a few grapes and almonds in the end, running the blender for just 15 seconds. 
Pour the soup from the blender into a bottle or a container  and chill, covered, in the fridge, for at least an hour, until ready to serve.
 Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top. 

How to make Almond Meal
First to  blanch the almonds - place the unsalted almonds in a pan of boiling water for 3 - 4 minutes.  
OR  I just microwaved the almonds with enough water so the almonds are immersed for a minute. Kept them in the microwave for 3 -4 minutes 
and  you will see the skin has started to loosen
 then rubbed away the almond peel with your fingers to removed the skin.  Blanched almonds are ready.
Place these on a dry clean towel  to dry completely underneath a fan it may take few hours or a day depending on the room temperature.
When completely dry, then in a small mixer grinder, grind 1/3 cup almonds at a time, just pulse the mixer, ( do not run the mixer continuously or else it will start leaving oil) two or three times.  Remove this on to a plate and then add the next batch in the mixer grinder.
Here your homemade almond meal it ready.  Keep this in a a zip lock bag and store this in the refrigerator and use whenever required.
My Notes 

Can substitute sherry vinegar for the white wine vinegar.


Labels : Soup, Chilled Soup, Spain, Soup Swappers, Grapes, Healthy, Instant Mixes, Homemade, Ajo  Blanco, Homemade Almond Meal

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