Dates n Nuts Barfi

Dates!Dates!Dates!....one of the best known energy booster containing natural sugars.Dates are an excellent source of iron,free from cholesterol and contain very low fat.Here is a sugar free sweet dish which I wanted to post on the blog for a very long time.

A perfect nutritious dessert..

Dates n Nuts Burfi

Ingredients:
Dates(pitted and chopped finely ) - 500 gms
Cashews - 10
Almonds - 10
Walnuts - 10
Poppy Seeds- 1 tsp
Vegetable Oil - 1/2 tsp

Method:
1.Dry roast the almonds(with skin),walnuts and cashews.
2.Dry roast the poppy seeds and set aside.
3.Chop the Dates into small pieces.
4.Microwave the finely chopped dates for 5 minutes,this will soften the texture.
Or In a kadai/wok take 1/2 tsp of ghee and saute the dates for 5 minutes on low flame till they soften.
5.Chop the almonds,walnut and cashew.
6.In a bowl, combine the softened dates,almonds,walnut and cashew and roasted poppy seeds.
7.Grease your palm with 1/2 tsp of oil and mould into desired shape.You can use a greased cookie cutter and makes shapes out of it.See pic below.


8.Refrigerate for one hour before serving.

A sure way to stay healthy..Swadisht!

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Brokenwheat Idly

Brokenwheat/Samba Rava/Godhumai Rava is a fibre rich and low fat ingredient which can be used in many ways in our normal day to day food.Whenever I  hear of brokenwheat, the only dish that would come to my mind is the 'Brokenwheat upma'.

As I was making Rava idly(semolina) the other day,a thought just crossed my mind as to why not try making idlies with brokenwheat.I did give it a try and the result was delicious..





Ingredients:

Broken Wheat - 1 cup
Buttermilk - 1 cup
Carrot(Grated) - 4 tbsp
Beans(chopped finely and steamed) - 10
Channa Dal/Kadalai Parappu - 2 tbsp
Curry Leaves(chopped finely) - 1 sprig
Corinader Leaves (chopped finely) - 2 sprigs
Jeera/Cumin seeds - 2 tbsp
Appam Soda/Soda-bi-carb - 1/4 tsp
Vegetable Oil -2 tbsp
Salt to taste

Method:

1.In a kadai/wok,heat 2 tbsp of oil and now add the jeera and channa dal and fry till the channa dal becomes golden brown.Now add the broken wheat and saute for 5 minutes on low flame.
2.Transfer the contents of the kadai into a bowl and allow it to come to room temparature.
3.Soak the broken wheat with 1 cup of butter milk along with salt and soda-bi-carb to taste for an hour.
4.After an hour, you would notice that the broken wheat has absorbed the butter milk.(If the mixutre looks dry adjust the buttermilk accordingly)
5.Now include the chopped curry leaves,coriander leaves,grated carrots and boiled beans to it.
6.Set aside for 15 minutes.
7.Grease the idly plates with oil.
8.Pour a ladle of the batter into each idli plate.As you would steam idlies, steam the same for 10 to 12 minutes.
9.After removing from the pressure cooker or idli cooker, let it cool for 10 minutes.
10.With a help of a sharp spoon,demould the brokenwheat idlies.



Brokenwheat Idly

Best when had hot with coconut chutney or tomato chutney.You can dunk it in sambar too..!!

Everyone will be beaming at the breakfast table for sure.
 

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Masala Dosa

Masala Dosa/Masal Dosai is one of the famous breakfast items on the menu in any South Indian household. Its such a well balanced meal ,so perfect for having a good day ahead.

Masal Dosai
 

Ingredients: 



Dosa Batter-2 cups



For Potato Filling:Potato(Boiled)- 2 medium sized
Onions(sliced lengthwise) - 1 medium sized
Curry Leaves - 8 to 10
Mustard Seeds/Rai - 1 tsp
Dry Red Chilly - 2
Cumin Seeds- 1 tsp
Kadalai Parapu / Bengal gram Dal - 1 tbsp
Salt to taste



For Red Chutney:
Tomato - 1/2 medium sized
Dry Red Chilly - 3
Coconut(Grated) - 4tbsp
Salt to taste



For Coconut Chutney:
Coconut(Grated) - 8 tbsp
Roasted Bengal Gram Dal/ Pottu Kadalai - 4 tbsp
Green Chilly - 2
Salt to taste



Method:

Before we make the dosas, we need to prepare the potato filling ,red chutney and
the coconut chutney.



For the Red Chutney:
1.De seed the tomato, and grind finely with coconut,salt and dry red chillies with
just little water to grind them well.Set it aside.
2.Tempering will not be required for this chutney as we would be spreading this on
the dosa and will not be served as a side dish.
Note: This chutney should not be very watery.

For the Coconut Chutney:
1.Finely grind the coconut,green chillies,salt and pottu kadalai with just enough
water to grind finely.
2.Temper this chutney with curry leave,1/2 tsp of mustard seeds and 1/2 tsp of cumin
in 2 tsp of oil.

For the Potato filling:
1.In a kadai/wok, take 4 tbsp of oil, add kadalai parapu,remaining mustard seeds 
,cumin, dry red chilly and curry leaves.
2.Once they start to splutter, add 1 tsp of turmeric powder and thinly sliced
onions.
3.After the onions have started to brown, add the boiled potatoes(cut into small
cubes).
4.Lower the flame ,add salt to taste and cook for another 5 minutes.
5.Transfer into a bowl and set aside.

After the above preparation have been done,we will go ahead making the masala dosa.



For Masala Dosa:
1.Heat a tava/griddle and apply some oil.Take a ladle of dosa batter and pour onto
the gridle and in circular motions spread it around,like how you would do for any
dosa.This has to be very thin.
2.Sprinkle 1 tsp of oil for the dosa to cook.
3.Once one of the sides is done, flip over and cook for 2 minutes on medium flame
till the dosa starts to brown.
4.Flip it again and lower the flame.Now take a tsp of red chutney and smear it over
the dosa.
5.After this, take 2 tbsp of potato filing in the centre as show in the picture
below.

 

6.Close the dosa on both side like an envelop and flip it gently onto the serving
plate.
7.Masala dosa is ready to be served with coconut chutney and sambar.
 

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Maa Laddu

Maa Laddu/Pottu Kadalai Laddu is a very famous South Indian sweet meat ,you will find with all sweet vendors.Very easy to prepare, specially made during festivals or any special occasions.You can make any day special by making this for your family.High in protein and other nutrients,must eat for all age groups at home.

Maa Laddu

Ingredients:
Pottu Kadalai/Roasted Bengal Gram - 1 cup
Sugar - 3/4 cup
Cardamom Powder/Elaichi Powder - 1 tsp
Cashew - 10 broken into small pieces
Raisins - 5 to 6
Ghee - 4 tbsp

Method:
1.Roast the Pottu kadalai in a wok or kadai  for 10 minutes on medium flame till a nice aroma emanates.
2.Switch off the flame and transfer onto a plate to avoid further cooking, and allow it to cool.
3.In a mixer, take the 3/4 cups of sugar along with the elaichi powder and grind well till you reach a fine powder.
4.Now add the roasted pottu kadalai and grind for 2 minutes till u reach a very fine powder consistency.
5.Now take a sieve and pass the finely ground mixture thru the sieve.Repeat the process twice.
6.In the same kadai/wok, take 4 tbsp of ghee, and fry the cashew pieces and raisins for more a minute till the cashew turns golden brown.
7.Remove from flame and add it to the finely ground pottu kadalai powder.
8.Sprinkle 2 tbsp of milk and shape them in laddus as per your preference of size.
9.Refrigerate for an hour and this laddu will taste good the next day.

Enjoy this laddu for this month,laddu mania will continue next month too...:-D

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