BEETROOT PANCAKE

2By now you may know how often I make pancakes at home. And when they are so versatile like our parathas then why not? Anyways this I had made keeping in mind Pinktober. We women always find time for everyone, are always ready to adjust for everyone, are always on our toes to accommodate everyone but we side track ourselves and our needs. It is high time that we find some ‘me’ time.

I have so many friends who say they find some time to sit only after coming to office. I think it is in born nature or our upbringing that teaches us to keep our loved ones needs ahead of ours. But  times are changing. We need to share responsibilities and take only as much as we can handle. We need to keep some time for our leisure and rest.

1Coming to today’s recipe, it is a simple pancake but with the goodness of beetroot. This is by far my favorite pancake because it was so soft and the beetroot gave a distinct flavor.

INGREDIENTS:

Beetroot – 1 cup chopped

Flour – 1 cup

Sugar – 4 tblspn

Baking Powder -2 tsp

Milk – 1 cup

Salt – a pinch

Butter – 3 tblspn + extra while serving

Egg – 1

5INSTRUCTIONS:

  • Boil beetroot till tender and cooked. In a blender blend them till smooth.
  • Melt butter in a pan.
  • Take a bowl and add egg, sugar, milk and butter and beat till it is slightly fluffy.
  • Add in flour, salt and baking powder. Add this to the egg mixture and mix so no lumps form.
  • Add the beetroot puree and mix properly.
  • Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
  • Pour a ladle full of batter on tawa and slightly spread in round form. (If you are unable to spread no worries)
  • Cook on medium and when bubbles form on top flip the pancake to cook on other side.
  • After a minute remove from griddle and repeat the same process to make more pancakes.

I served it up with a combination of salted curd/ yogurt spiced with roasted cumin. 4

BADAM HALWA/ ALMOND PORRIDGE

4Any festival is incomplete without dry fruits and nuts. You can have nuts as it is or use it in a dish like biryani or kheer. Many people don’t prefer having badam as it it. Even I don’t like to eat raw pasta unlike cashew. Hence, using it in a halwa is a great way to have badam.

Badam has numerous health benefits. Have you heard people saying ‘Badam kha’ meaning to say to increase your memory?

This is a yummy and healthy halwa that is apt for any occasion. So enjoy this treat this Diwali.

Recipe Source here2

INGREDIENTS:

Badam/ Almonds – 2 cups

Sugar – 1.5 cups

Milk – 2 cups

Ghee – ¼ cup

Water – ½ cup

Cardamom/ Elaichi Powder – ¼ tsp

Saffron – a pinch (Optional)

INSTRUCTIONS:

  1. Soak badam in hot water for an hour. Then peel off the skin.
  2. Take the badam in blender and blend to a smooth paste by adding milk.
  3. Take sugar and water in non – stick pan till sugar dissolved.
  4. Add the badam paste and mix well.
  5. Keep stirring till it becomes thick for 10 minutes.
  6. Once it is thick add few strands of saffron.
  7. Add in little ghee and mix again.
  8. Keep mixing till it become thicker and starts leaving the sides of the pan.
  9. Add cardamom powder and add rest of the ghee and keep mixing.
  10. Keep mixing till it becomes thick and switch off the flame.

Serve after it has cooled down. 1

 

CARROT HALWA/ PUDDING

1Diwali without sweets is not a diwali at all. Diwali without indulgence is not a diwali at all. I prefer food indulgence more than indulgence on crackers or expensive gifts. Gajar ka halwa is a very common but famous dessert that is prepared for celebration. In north usually this dessert is made during winter season. Hot gajar halwa in cold weather sounds divine. Also in north India the carrot you get is red, tall, slender and sweet. While the one that we get here is orange, short,thick ones with minimum sweetness.Hence for the carrot halwa prepared from orange ones needs extra sugar.

Recipe Source here2

INGREDIENTS:

Grated Carrot – 1 kg

Condensed Milk – 2 tins (400 gms each)

Milk – 1 cup (don’t use skim)

Ghee – 1 cup

Powdered cardamom – 1/4 tsp

Sugar – 1 cup

Badam – 1/4 cup

Raisin – 1/4 cup

INSTRUCTIONS:

  1. In a thick bottomed pan, add grated carrots, condensed milk, sugar and sugar and cook on medium flame. Cook till the carrots are cooked and the milk has reduced and thickened.
  2. Add the ghee and cardamom powder and mix well till the carrots have become dark in color and milk has completely thickened.
  3. In a tadka pan, heat some ghee and fry the badam and raisins separately.
  4. Pour over the halwa and mix. Reserve some for garnishing if required.
  5. Serve once the halwa has cooled a little bit.

Enjoy your diwali. 4

 

 

POHA/ FLATTENED RICE BEETROOT PAYASAM

1This is a guest post by my colleague and very good friend Asha. If you are in my office and need to find me and I am not at my desk I am most probably near Asha’s desk. Not a day goes by when we don’t talk. We share lots of  gossip, interests and advice. When I mentioned about Pinktober she made this recipe and and got in office.

This payasam is not only healthy but yummy too. It is made from flattened rice (poha/aval) and beetroot. When we run out of options to include beetroot we have many more coming up. Try this out yourself and get surprised.

INGREDIENTS:

Flattened Rice – 1 cup

Milk – 2 cups

Beetroot – 1 Grated

Sugar – 2 cups

Dry Fruits/ Nuts – 1/2 cup (Optional)

Ghee – 2 tblspn (Optional)

INSTRUCTIONS:

  1. In a thick bottomed pan add milk and bring to a boil.
  2. Add poha, grated beetroot and cook till the milk has become half the amount.
  3. Add sugar and mix well.
  4. In a pan add ghee and saute dry fruits and nuts.
  5. Add this to the payasam mix.

@Asha: Thank You dear for adorning my blog with this sweet and lovely recipe. Hoping to see you more in this space.2

 

POTATO MURUKKU

1Diwali is here and every home is gearing up for the celebration. From the place I come from Diwali celebration would mean celebration of the full colony. Evening time all the kids would gather around and share the delicacies made at their home to other homes. You could hear the fire crackers even at 4 in the morning. There used to be pandals / stage where cultural programs would be held.

3Now when I think of those old days I feel goosebumps. Those were treasured memories. Playing around without any worries in the world. Today’s recipe is murukku also known as chakli. It can be made with so many ingredients and is so versatile in taste. Teething kids specially love murukku because it soothes their gums.

INGREDIENTS:

Raw Rice Powder – 1/2 kg

Potatoes – 250 gms

Roasted cumin – 1/2 tsp

Black Sesame Seeds – 1 tsp

Chilly Powder – 1 tsp

Asafoestida – 1/4 tsp

Salt to taste

Oil to deep fry

4INSTRUCTIONS:

  1. Boil potatoes till they are soft. You can either boil them in pressure cooker or open pan. The only risk with boiling potatoes in pressure cooker is that the water seeps in potato. You need to avoid that.
  2. Peel and mash the potatoes finely.
  3. Add raw rice, sesame, chilly powder, asafoetida, cumin and salt and prepare a soft dough.
  4. Heat oil for deep frying.
  5. Spoon the dough inside the murukku maker (sancha) and pipe it in round shapes or the shape you desire.
  6. Once nicely browned drain on tissue paper.

Tada it was that simple. Isn’t it? Enjoy this diwali with this simple murukku. 5

 

 

OATS PUTTU/ OATS STEAMED CAKE

1Hello There…… This is the era of Oats revolution. Everywhere there is oats. Everyone know it is healthy. For those who don’t like to adjust their palate away from the authentic recipes, they too are making way for oats. Hence, you see recipes adjusted and modified for oats. You find recipes where oats are either used as fillers or replacements. You find oats as star ingredients or as the secret one.

Here’s a quick recipe for a breakfast. As many of you may be aware of famous Kerala dish known as steamed rice cake with coconut shavings or puttu. It is usually made with rice. It also has variations like corn flour or ragi flour. This recipe is used from oats flour. It tastes very well with ripe banana or kadala curry or even chicken curry .

INGREDIENTS:

  1. Quick cooking oats – 1 cup
  2. Water as required
  3. Salt as required.

INSTRUCTIONS:

  1. Dry roast oats in a pan till nice aroma comes and you get the feeling that its nicely toasted. (careful not to burn it by constant stirring. This would take 3-4 minutes)
  2. Remove it to a place and let it cool.
  3. Place your palm on the puttu plate and pour little water. Start mixing it together with the oats.
  4. Pour more water as required and start mixing the oats flour such that to form a crumble like texture.
  5. Now your whole flour might be properly wet and you may see lumps.
  6. Take this in a blender and pulse it 2 times.
  7. Remove it to a plate. This is your puttu flour.
  8. In the puttu vessel, bring to a boil some water.
  9. In the puttu cylinder, add some grated coconut.
  10. Now add the oats crumble. After halfway through add little more coconut. Fill the cylinder with oats crumble till top. Again coconut.
  11. Steam for 5-8 minutes.
  12. Once done, remove the cylinder and aim it to a serving plate.
  13. Take a big ladle and using the back of the ladle push the puttu to the plate

Enjoy this healthy breakfast with bananas or the curry of your choice. 3

 

 

 

STRAWBERRY SAUCE

3I love to see food pictures and most of the desserts are made from fresh strawberries. The beautiful ripe strawberry is a visual treat. But nearby my place there is no good vendor selling fresh ripe strawberry. So I purchased dried strawberry. Some we (me and my son) ate just like that. Rest I made a beautiful sauce.

If you are regular in my blog then you might know that I always struggle with syrup options for my pancake. Hence, Prepared this simple strawberry sauce and it tasted divine. I made it little thick so I can also use it as a spread in roti. I also have some other plans with this strawberry sauce which I will reveal later.

So here goes the super simple recipe. Another one for pinktober. And yes. Do have your annual check-up and stay healthy.

INGREDIENTS:

  1. Dried Strawberry – 1.5 cups
  2. Water – 2 cups
  3. Sugar – 0.5 cup
  4. Lemon Juice – 1 tblsp

INSTRUCTIONS:

  1. Take strawberries, water, sugar and lemon juice in a blender till smooth.
  2. Adjust the consistency of the syrup as you desire.

Enjoy this yumminess.1

LOUKI DAL/ LENTIL WITH BOTTLEGOURD

1Lentils are the meat replacement for proteins. In northern part of India there is favorite combo popularly known as dal-chawal. The simplicity of this dish adds to its flavor. This dal curry is not so popular in Kerala though. I have added bottle gourd / louki/ chorekkya to get added benefits.

This dish is perfect for your afternoon lunch. Sometimes all you need is simplicity. After a tiresome day all your heart desires is ‘maa ke haath ka dal chawal’ roughly translated to ‘mom’s lentil curry with rice’.

Dal is prepared in various different styles all over India. In Hyderabad dal has little sweetness. While punjabi dal has different taste.

There is a myth revolving around dal that it causes gastric problems. However I never found it to be true. Also if you add garlic to the dal it considerably reduces the chances of gastric problem if any. Other factors also helps like eating on time, exercising regularly and eating healthy.

2INGREDIENTS:

Toor dal/ Sambhar dal – 1/2 cup

Lauki/ Bottle gourd/ chorekkya – 1/4 cup chopped

Onion – 1 medium

Tomato – 2 medium

Garlic – 2-3 cloves

Coriander Powder  – 1 tsp

Chilly Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Asafoetida – 1/4 tsp

Mustard Seeds – 1 tsp

Curry Leaves – 1 stem

Chopped coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook dal and lauki with some water, turmeric and salt till nicely cooked. They should be mashed and not chunky.
  2. In a kadai, heat oil.
  3. Once hot splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add finely chopped garlic.
  6. Add curry leaves.
  7. Add chopped tomato and cook till soft and mushy. Mash it till bit.
  8. Add coriander and chilly powder and mix well.
  9. After 30 seconds add the contents from the pressure cooker into the kadai and mix well.
  10. Adjust the water based on the desired consistency you need.
  11. Add asafoetida powder.
  12. Remove from stove and garnish with coriander leaves.

Enjoy with rice. Till next time take care.3

BEETROOT PACCHADI

3This is my second post for the month of Pinktober. This is one of my favorite recipe. I never knew about beetroot pacchadi before coming to Kerala. We always used to make pacchadi with cucumber and I loved that version too. And look at the colors. Isn’t it awesome. The taste of the mustard mixed with yogurt and coconut is divine. The creamy texture of this dish is just awesome.
When your days are not turning out as you expected or you are going through stress there are some food that comforts you. And even cooking is a source of comfort for some. This dish I believe is ultimate comfort food. And this colour too is comfort to the eyes. Don’t you agree?
2INGREDIENTS:
Beetroot – 1 medium
Yogurt/ Curd – 1 cup
Coconut – 1 cup
Mustard Seeds – 1 tsp + 1 tsp
Ginger – 1/2 inch
Red Chilly – 2 (can use green chilly too – 3-4)
Curry Leaves – 1 stem
Turmeric Powder – 1/4 tsp
Cumin Seeds – 1/4 tsp
Oil – 1 tblspn
Salt to taste
INSTRUCTIONS:
1. Chop beetroot into cubes and pressure cook them with some salt.
2. Once cooked and cooled take them in a blender and blend to a smooth paste.
3. Take coconut, chilly, turmeric, cumin, ginger and mustard seeds in a blender and blend to a fine paste.
4. To add yogurt and pulse it once.
5. Add this content with the beetroot paste and mix well.
6. Heat it in low flame by continuous stirring so it does not boil. It should be heated enough to form steam but not come to boil. Remove from flame.
7. Take a tadka pan and heat some oil.
8. Once oil is hot, splutter mustard seeds.
9. Add curry leaves and pour this content on the pacchadi. Mix well and serve.

Have a nice and blessed day ahead.1

PRAWNS ROAST

3In a malyalee christian home you will always find fish dish. Yes. Almost everyday. Fish is an integral part of Malayalee cuisine. We never got prawns in my parents home but I regularly prepare prawn dishes. Prawn is a very tricky seafood. If you overcook it will become rubbery and hard. In a way it is good that prawn cooking saves time and energy right?

When I am in a hurry or don’t have the energy to prepare an elaborate prawn dish then I make this simple prawn roast. It hardly takes 10 minutes and a yummy seafood dish is ready.

2INGREDIENTS:

Tiger Prawns – 1/2 kg de-veined and cleaned.

Onion – 1 big

Tomatoes – 2 medium

Fennel seeds – 1 tsp

Pepper Powder – 1/2 tsp

Mustard Seeds – 1 tsp

Garlic Paste – 1/4 tsp

Garam Masala – a pinch

Turmeric Powder – 1/4 tsp

Chilly Powder – 1.5 tsp

Coriander Powder – 1 tsp

Coriander Leaves – 2 tblspn chopped

Curry Leaves – 1 stem

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Cut prawns into 5 cm pieces.
  2. In a kadai heat oil.
  3. Splutter mustard seeds.
  4. Add fennel seeds.
  5. Add thinly sliced onions and saute till translucent.
  6. Add garlic paste and saute till raw smell leaves.
  7. Add curry leaves and cubed tomatoes.
  8. Cook till tomatoes are wilted and soft.
  9. Add chilly powder, coriander powder, garam masala and turmeric powder and mix well.
  10. Add prawns and close and cook for 5-6 minutes.
  11. Add pepper powder, mix well and remove from flame.
  12. Add chopped coriander leaves and mix well.

Goes very well with appams, phulkas or rice. Until next time enjoy.1

 

 

CARROT IDLI

2Kids can be fussy eaters. They get attracted to colors and shapes. So as parents our job is to make the food as appealing as possible not skipping the health quotient. The place where I grew up we used to get red slender long carrots that was much sweeter than the orange ones we get here. During season our snacks would be green gram ( hara chana), cucumbers, guava and a sort of berry known as ‘Berr’. Those were the days.

But today’s kids are exposed to burgers, french fries  and all sorts of snacks. I purchase carrots but its usage is very limited. Carrots as everyone knows is an excellent source of Vitamin A. Very essential for the good quality of your eyes. So while I was struggling to think of an easy way to include carrot other than the usual methods I thought why not make idlis.

I have not used additional sugar so it just tastes like idlis with just a hint of natural sweetness rendered from carrots.

1INGREDIENTS:

Idli batter – 1/2 kg

Carrots – 2 medium peeled and juiced

Salt to taste

Oil to grease the pan.

INSTRUCTIONS:

  1. In the idli batter and the juice of carrot.
  2. Season with salt.
  3. Grease a plate for steaming. Like we do for dhokla or vatayappam.
  4. Pour the batter in the pan and steam it till cooked.
  5. After 5-8 minutes remove the pan and check if it is done. Let it cool down.
  6. Cut into pieces as you like or use a cookie cutter and give different shapes.

A perfect snack for tiffin box. A lovely color to please cranky kids appetite. Serve it with chutney of your choice.  Or you can add sweeteners and make it sweet idli that can be picked up as finger food. 3

MOIST CARROT WHEAT PRESSURE COOKER CAKE

Hey There. How have you been? Its been a week since I posted any recipe. I have been very busy professionally and personally. However hard I tried to squeeze in time for my blog I just wasn’t able to. Exhaustion also demanded that I put aside my blog for few days.

4Anyways here I am back with a yummy sweet treat. This recipe is for vegetarian friends who loves cakes. And this is completely healthy version. Wheat flour, olive oil and carrots. That combination may sound appealing but does it sound yummy. Know for yourself and try this super simple cake. Again this is pressure cooker baking.

Chocolate cake had egg in it which means many people could not have it. Hence, I promised I will soon try complete veg version. And they loved it. The omission of maida was a added bonus. The cake is so moist that it just melts in the mouth.

6Recipe Source here

INGREDIENTS:

whole wheat flour (I used regular atta) – 2 cups
Cinnamon – 1 tsp
Brown sugar – 2 cups or Normal Sugar – 1.5 cups
Baking soda – 1.5 tsp
Baking powder – 1/2 tsp
Plain yogurt – 1 cup
Water – 3/4 cup
Vegetable oil – 1/2 cup (I used Olive oil)
Grated carrots – 1 cup

INSTRUCTIONS:

  1. In a bowl mix together wheat flour, sugar, cinnamon, baking soda and baking powder.
  2. Take another bowl and whisk curd, water and oil.
  3. Whisk the wet mix into the dry mix till smooth.
  4. Fold in the grated carrots.
  5. If you want cupcakes then pour the batter in greased cupcake moulds till 3/4 and bake for 30 minutes on low-medium flame till done.
  6. If you want cake then pour the batter in greased cake tin and bake for 25-30 minutes on low-medium flame till done.

NOTES:

  1. Before baking it is necessary to pre-heat the pressure cooker. Just heat the pressure cooker on high for 2-3 minutes.
  2. If making cup cakes then on the stand place a plate and place your cup cake moulds in. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
  3. If making cake then on the stand place the cake tin directly. Remove the gasket (black rubber ring and whistle) from the top of pressure cooker and close the pressure cooker. Bake.
  4. When in doubt check your cupcake/ cake after 15 minutes by inserting a toothpick. If it comes out clean then your cake is done.
  5. Do not de -mould until the cake has cooled down.
  6. Greasing the mould and tin properly is crucial.img_1043125

Enjoy.  Do let me know if you have any comments, feedback or queries.