Apple Chocolate Smoothie

Whenever I visit Pazhamudir I used to read all the new combos of juices/smoothies on the menu board. Only reading dont have the guts to try it out.......;) One such try was this....and it was very tasty. Apple and chocolate will the combo go wrong?! Definitely no!!

I am not a fruits person.........but still knowing the goodness and health benefits of fruits I try to add it in my menu in the form of juices /smoothies. On the flip side, my little one loves apples.......I remember the incident when in a railway station she started crying seeing the apples in a petty shop.......we couldnt buy it as the apples were in the stage of rotting and flies were over it. It really was tough to make the 8 month old understand the reason for not getting her what she wanted :)

Ingredients: (For 2 cups)

• Apple -1 big size
• Milk - 1 cup (Preferably chilled)
• Sugar - 2 tsp
• Coco Powder - 1 tsp
• Chocolate chips - just to decorate [If you wish can use a few to blend too which I did]

Method:

1. Blend the apple, sugar, milk,coco powder and choco chips ina mixer or blender well till its frothy.


2. Pour it a glass, top it with few choc chips and serve chilled!

Instant Oats Idli | Oats Breakfast Recipe with stepwise

I am fond of oats and luv to try different varieties in it. So most of my baking attempts are with it these days and some are successful too :) I tried Usha's instant oats idly/idli and am addicted to the taste I should say....I just modified the quantity and a recipe a bit to suit our taste and the result was soft and tasty idlies. Am sure will make this often as hubby liked it so much. It tastes more like rava idly. I use saffola oats and it works well, even quaker oats is good.

Ingredients: [Recipe Updated]

Makes 10 idlies

• Instant oats - 1 cup (I used quaker oats)
• Wheat Rava - 1/2 cup (I used wheat rava, you can use white rava also)
• Curd - 1/2 cup
• Water - 3/4 or as required
• Carrot - 1 medium sized grated
• Mustard Seeds - 2tsp
• Green chilli - 1 tsp finely chopped
• Salt - to taste
• Hing - 1/2 tsp
• Coriander leaves - 2 tsp finely chopped
• Baking soda - 1/2 tsp
• Oil - to grease idli plates

Method:

Dry roast oats for 3 minutes and set aside. Cool it completely then grind it to a fine powder, Dry roast rava till nice aroma rises....it may take 3-4 mins, then set aside. Transfer to mixing bowl.

Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves. Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, hing, baking soda and sauted carrot with tempering done. Add required water to make a batter consistency of our normal idly batter.

Grease the idli plates with little oil. Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.

The taste is very close to rava idlis with the additonal tag of healthy. Isnt that good to start off the day with a healthy breakfast without compromising on taste?!

My notes:

• The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky.



• If you skip the baking soda you will not get the porous texture as in the pics



• Any other veggie like cabbage can also can be added. If so saute the cabbage like we do for carrots then add it.



• I've modified the quanity of curd after few trials, so you can enjoy ur tasty and guilt free idlis.

Lets Munch : Light Tea Time Snacks - My First Event

Finally I have decided to host an event......So whats it all about?!

I like snacks so much....who doesnt?! What do u like? Share you tea time snacks either cooked or baked preferrably light, the main purpose is to collect and showcase ur snacks and food photography...What are u waiting for get ur ovens baking / tawas steaming / pans roasting......Am looking forward for ur support....and ur entries :)

Here are the rules for this event:

1. Prepare any tea time light snack.Eggs are allowed...No non-veg please.
2. Post it in your blog between July 26th to Aug 26th 2010. If you have an older post, please repost between the given period.
3. Link back to this announcement.
4. Limit 2 recipes/entries per blog or site.
5. Hope u use the logo so I am not making it mandatory

Fill in the details below and send it to sharmispassions@gmail.com

Your Name* :

Blog Name* :

Recipe Name* :

Recipe Url* :

Camera Used* :

Email Id* :

Pic of the recipe* : attach it in email (not more than 300 in width)

* - All fields are madatory

If you have any queries, feel free to drop a comment.

If you don't have a blog, you can still mail me with the above details.

Sambar Sadham / Sambar Rice

I dont know from when I had this craving for sambar sadham.......Guess it was when for the first time I tasted sambar sadham from Vasanta Bhavan and I so so liked it. Since then I've been trying many trial and error methods of sambar sadham this is one proof for it ;) And finally here I've succedded with this heartiful comfort sambar rice.

Ingredients:

• Rice-1 cup
• Thur dal-1/2 cup
• Oil-1 tbsp
• Mustard Seeds-1 tsp
• Fenugreek Seeds-1/2 tsp
• Curry leaves-a few
• Hing-a pinch
• Turmeric powder-1/4 tsp
• Tamarind-small lemon sized ball
• Sambar Powder-1.5 tbsp
• Ghee-2 tbsp
• Coriander leaves- to garnish
• Water - 5.5 cups
• Onions (Shallots) - 6 to 8 halved

Vegetables:

• Carrot - 1 chopped
• Tomato - 1
• Peas - 1/4 cup
• Potato - 1 chopped

Method:

1. Rinse rice and dhal. Soak them for 15mins in water till its immersed fully. Then drain water and keep aside.Soak tamarind in 2 cups of warm water, keep aside.



2. Heat oil in a pressure cooker. Add mustard seeds, let it splutter add curry leaves and fenugreek seeds. Fry for 2 mins.



3. Add onion and tomato saute till tomatos raw smell leaves. Now add all the remaining veggies and saute well, Sprinkle salt,turmeric,sambar powder and hing. Fry for 5mins.Add rice and dhal now.



4. Extract 2 cups of tamarind water and add it to the veggies. Now add 3.5 cups of water. Close the lid and pressure cook for 6-7 whistles(till rice and dal becomes mushy).



5. Allow pressure to release, open and garnish with coriander leaves. Drizzle 1 tbsp ghee and mix well. Drizzle the remaining ghee just before serving.

My Notes:

• I have used 2 cups of tamarind water and 3.5 cups of water for 1 cup of rice and 1/2 cup dal mixture. Dont be doubtful on the 5.5 cups of water it will be perfect as I have made 3-4 trials before I posted it here :) If you dont want too mushy rice then 5 cups is enough.



• The veggies are purely your choice but dont skip shallots as they tend to give a better taste compared to big onions.



• I didnt add chilli powder as the sambar powder amma makes has good amount of chilli in it. You can add chilli powder if needed.



• Also soaking rice and dhal for 15-20mins makes it to get cooked quickly and mushy.Serve hot else it will get thickened soon.

Tutti Frutti Cake

I should say this is the best softest cake I've ever baked...Thanks to Parita for such a wonderful recipe for sure its a keeper. I've adjusted the recipe a little bit with the quantity of eggs and butter. By now I have tried/experimented the cake 3-4 times and this is the only cake that withstood all my experiments ;) Because when baking the same cakes with same procedure which had turned out perfect the last time, I have flopped the cake. I feel the batter consistency is the most impt, for this reason I used to think, to take stepwise for baking atleast but laziness wins me :) But I have tried my best to explain it in detail for beginners like me.

This one so far all the times it came out perfect....*touchwood* it has got me so many credits and appreciations from my neighbours and family esp my hubby. I am planning to get it baked and take it to my office collegues as I am confident with this cake.

By now I have started experimenting using flax powder as egg replacer, and it works out perfect each time. Only thing is that I am able to find out even the very mild smell it leaves out, but trust me only I could identify it and I was surprised to see everyone else enjoying every bite.

Ingredients:

• All purpose flour/Maida - 2 cups (300 gms)
• Granulated Sugar - 1 and 1/4 cups (300 gms)
• Tutti Fruitti - 1/2 cup
• Unsalted butter - 2 tbsp
• Milk - 3/4 cup (200 ml)
• Egg - 1 at room temperature
• Flax seed powder - 1 tbsp [I used one egg and flax powder as another egg replacer. Flax seed powder substitute for 1 egg - Mix 1tbsp with 3 tbsp of water leave it for 3mins till a sticky mixture is formed. ]
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Vanilla essence - 3 tsp
• Cashews - 2 tsp [just to sprinkle on top]

NOTE :

• If you dont have flax seed powder just substitute egg with it. So totally 2 eggs for this cake if you are not using flax seed powder.

Method:

1. Sieve flour, baking powder and baking soda twice atleast and keep aside.



2. Combine butter and sugar until creamy, it may take around 2 to 3 mins. If you are using 2 eggs add one egg at a time and beat well. If you are using flax powder water mixture just strain it and add it to the butter sugar egg mixture.



3. Add in vanilla essence and mix well. Now add in the milk beat well till all is combined.Next add the flour, baking powder, soda mixture.



4. Finally fold in tutti frutti's , mix gently, do not overmix. Pour the batter in the pan and pat it on floor to ensure the batter is even on all sides of the loaf.



5. Preheat the oven to 180 degrees C. Grease a loaf/cake pan. Bake for 35-40 mins until a tooth pick inserted comes out clean. Remove from oven, cool completely and then slice.

The soft cakes with the tutti frutti in each bite hmm it was heavenly.

My Notes :

• The batter is lil watery and running close to dosa batter dont panic like me :) it would be perfect after baked.



• I have tried it with one egg(with no flax seed powder replacement) too and it worked fine....It was super soft like the one I got in the pics and tastewise no compromise at all. The only difference I found was it didnt raise as the one with 2 eggs, tastewise texturewise no difference at all.



• If you are adding flax powder after mixing it with water - while adding it to the cake filter it using a strainer else the brown color would spread all over the cake.This is also done to avoid the domination of flax seed powder flavour to the cake.



• Check after 30 mins because mine got baked in 35mins. Do not overbake, it may harden the cake the next day.



• Make sure you select a cake pan/tin which holds only till half level of the batter else the center part will take more time to bake.

I have loads of tasks to complete this weekend, writing the todo itself took me more time hope I complete half of it as I planned. Happy weekend and have a achieving week ahead!

Wheat Bread - Pizza

This one was tried even before I owned a OTG.....Now homemade pizzas from the scratch are my fav......which will be soon coming up here. But this instant pizza doesnt munch up your time. I tried it with wheat bread......You can use white bread also. Donno when I am going to start baking bread at home...Its like a dream for me....Is that too much to ask for a baby baker like me? ;)

Ingredients:

• Wheat bread slices - 3 [You can use white bread also]
• Capsicum - 1 chopped thin lengthwise
• Onion - 1 medium size sliced thin
• Cheese - 1 small cube [I used britannia flavoured cube cheese]
• Tomato sauce/Pasta sauce - 3 tbsp
• Pepper - as required to sprinkle
• Ghee - 1tsp for toasting

Method:

1. Heat the tawa, Toast the bread slice on both the sides with little ghee. Spread a tbsp of tomato sauce on one side of the bread, now add the sliced onions and capsicum.


2. Keeping in medium flame, grate the cheese such that it covers the veggies.Sprinkle pepper on top


3. Let it stay in the tawa until the cheese melts a little. Repeat this for all the slices. Serve hot and Enjoy every bite!! :)

NOTE : You can also try to add veggies like carrot, cabbage or corn....The toping is endless...its purely ur choice

Peas Pulav/Pulao and Grilled Gobi 65(Crispy Cauliflower Fries)

Have been working on minor changes for the site, colors and the placement of widgets. One thing that was worrying me for long was I found the site a bit cluttered....was thinking and trying many methods but nothing satisfied me. Finally this tabbing worked :) Now tell me ur suggestion/feedback on the new minor changes.....

One of my fav combination :Peas Pulav with gobi 65. Here goes the recipe from my kitchen :

Ingredients:

• Basmathi rice - 1.5 cups [I used seera samba rice and that justifies for not grain seperated rice :) yes when seraga samba variety is used its a bit sticky]
• Fresh peas - 1/2 cup + I used a handful of butter beans
• Cinnamon - 1/2 inch piece
• Cloves - 3
• Ginger garlic paste - 1tbsp
• Cardamom - 2 crushed
• Jeera - 1 tsp
• Bay leaf - 1
• Green chillies - 2
• Onions - 1/2 cup chopped
• Ghee - 2 tbsp
• Oil - 1 tbsp
• Water - 3 cups

Method:

1. Rinse rice well twice atleast and soak in water for 30mins.



2. Heat oil, ghee in a pan. Add jeera, cloves, cinnamon, bay leaf and cardamom.



3. Fry for 2mins, add onions and green chillies. Saute till onions turn light brown. Now add ginger garlic paste.Fry till raw smell goes.



4. Now add rice and saute for 3mins. Add exactly 3 cups of water to the above, add salt to taste and pressure cook it for 8-9 mins.

Grilled Gobi

Cauliflower -1 floret

For the batter :

• Cornflour - 1/2 cup
• Maida - 2 tbsp
• Ginger Garlic paste - 3 tsp
• Red chilly powder - 1tsp -
• Salt - to taste
• Turmeric powder - a pinch

Method:

1. Half boil cauliflower in water with 1/2 tsp turmeric powder, keep aside. Then mix all the above ingredients with little water to form a thick batter. Dip in the cauliflower florets and marinate it for 15-30mins.



2. Spread 1 tsp of oil on the baking sheet. Place the marinated pieces on the prepared baking sheet.



3. Preheat the oven at 200 deg C for 10 mins and Grill it for 20-25 mins in broil/grill mode turning over in between.

NOTE : Turn over the gobis to the other side after 10-15mins for the gobis to cook evenly.Closely keep an eye as it gets burnt easily.Guilt free grilled gobis are ready so no more deep fries. They are very crispy even without deep frying...Isnt that gud?!

These grilled gobis are perfect to be used for manchurians or to be eaten as such :)

Sugarfree Carrot Beetroot Halwa with a night click!

Sweets/Desserts are my fav....When I first saw this halwa in Mahimas blog just luved it and was waiting to try it. So the tempted me, coudnt wait till the weekend so tried it on a weekday night and the click was also on the same day. Not disappointed with the click so posting it here :) I added carrots with beets and it was sooo tasty!

Ingredients:

• Grated Beetroot - 1 cup
• Grated Carrot - 1 cup
• Seedless Dates chopped - 3/4 cup
• Ghee - 2 tbsp
• Elachi powder - 1/4 tsp
• Broken Cashews - just a few(6-8 broken into tiny pieces)
• Milk - 1 and 1/4 cups

Method:

1. Peel the skin of carrots, beets and grate them.Heat 1/2 tbsp ghee in a kadai. Roast the nuts till golden brown and set aside.


2. In the same pan, add grated carrot and beets. Fry for few minutes till raw smell goes and it shrinks....it make take around 5-7mins.


3. Now add the chopped dates and mix till it becomes soft. Add milk and allow it to boil in medium flame. Mix well and cook till milk is absorbed fully it will take 15-20mins


4. When beet carrots and dates are fully cooked and milk is absorbed fully, add the remaining ghee.


5. When ghee seperates , Add the roasted nuts and mix well. Serve hot or cold!