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Tuesday, October 29, 2013

Til Shenga Laddu –Sesame Peanut Jaggery Balls

I have my favorite Til (Seasame) back again in my kitchen for Diwali celebrations …how about making some laddus using jaggery as both Til (Sesame) and Jaggery are loaded with nutrition benefits …

So here comes from my Grand Veg Kitchen……

Til Shenga Laddu –Sesame Peanut Jaggery Balls



Ingredients:
3/4th cup white sesame seeds (White Til)
1/4th cup peanuts
3 tbsp desiccated (dried) coconut -(optional)
3/4th cup crumbled jaggery
3 tbsp water
2 tsp ghee/clarified butter
Method:
Roast sesame seeds on low flame stirring constantly.
Take it off the flame as soon as the seeds begin to change color and emit sweet aroma.
Roast peanuts till light brown. Once cooled rub off the skin and grind them just slightly say
one round of grind and add it to the Til (Sesame)  mixture.
Grate the dry coconut and roast it for a minute and once cooled coarsely grind it and add it
to the Til (Sesame) and peanut mixture.
Mix all the three together well.
Place on flame a thick bottomed pan or kadai and add ghee/clarified butter and once it is
hot add crumbled jaggery and water and stir continuously on medium heat.
When the jaggery is dissolved completely and the syrup is boiling reduce flame put a small
drop in a bowl of water and if it comes out clean n smooth in your hands while trying to take
it off switch off the flame and add Til (Sesame) +peanut + coconut mixture and mix well.
When the mixture cools but is still warm apply a little ghee/clarified butter in your palms and
take a spoonful of the mixture and tightly press the mixture and make small balls (laddus). 
Let them all cool.
Store in an air tight container ie. If something remains as I never get this opportunity of
storing them as they finish in my home instantly!!


Sunday, October 27, 2013

Finger Millet Fudge (Ragi Halbai)

The festival of Diwali is just around & so is my kitchen set for some sweets but again healthy sweets. I usually take care that I alternate sugar with jaggery for most of sweet cooking….but again u can let go some calories during the festive mood …

Finger millet or Ragi as its commonly known is a rich source of calcium and so many other nutrients.

So this Diwali serve ur guests a little of health with tasty Finger Millet Fudge (Ragi Halbai)  & with of course more sweets coming up on my blog !!

So here comes from my Grand Veg Kitchen ….

Finger Millet Fudge (Ragi Halbai)
Ingredients:
1/2 Cup - Finger millet (Ragi)
1/2 Cup -Crumbled/ grated jaggery
1 Tsp -Ghee /Clarified butter
2 Tbsp -Fresh grated coconut (optional)
2 Tbsp-Finely chopped dry fruits like almond, pistachio & cashew nut
Water – 2 Cups for grinding & 1/2 Cup to add to the extracted juice
A small pinch of Salt
A small pinch of cardamom powder for flavor
Method:
Soak the Finger millet (Ragi) in water overnight or for 7-8 hrs.
Grease backside of a large plate with few drops of ghee/clarified butter.
Drain the Finger millet (Ragi) from water and add it to the mixer with half cup of water and fresh
grated coconut and grind to a smooth paste. Add another half cup of water and grind well.
Add ghee/clarified butter to a thick bottomed pan/kadai.
To the same pan strain the mixture using a thin small pores plastic strainer to stain out the entire
juice .Also use a spoon to stir so that the process is quick.
Put back the remains to the mixer and add another half cup of water and grind well and stain again.
Follow this step once again with half cup of water with the remains so that the entire Finger millet (Ragi) juice is removed out.
Discard the remains and add jaggery to the juice accumulated .Also add a small pinch of salt and another half cup of water.
Stir well using a flat spatula and cook it on low flame till Finger millet (Ragi) is well cooked and forms a thick lump.
Add the chopped dry fruits and cardamom powder and stir well. Take the mixture off flame and put it on a greased plate.
Pat it to flat but thick layer using the same spatula and let it cool.
Cut it into burfi shapes with the help of the tip of the knife.
If you like it cold fridge the fudges for two hours n serve chill !!
If kept in fridge it lasts for 4-5 days.
Tips:
Always experiment cooking sweets with a very small cup and when it comes out well go ahead with a large quantity. When you do in small quantities you get a hang of the process well.

Wednesday, October 23, 2013

Spinach (Palak) Pasta

My doc. tells me to intake lots n lots of Spinach (Palak) for hemoglobin increase…how about adding it up in my pastas????   So here comes from my Grand  Veg kitchen ………
Spinach (Palak) Pasta
Ingredients:

Pasta (any type of your choice) -1 & 1/2 Cups
Spinach (Palak) leaves -10-12
Onion -1 Big chopped
Garlic – 4 Cloves chopped
Tomato-1 Big chopped
Oregano -1 tsp
Grated Mozzarella Cheese -1/4 th Cup 
Pepper Powder – 1/4  th tsp 
Oil- 2 Drops to add while pasta cooking
Butter -1 Tbsp
Salt to taste
Method: 
Boil approx 2 liters of water and add the pasta to it. Also add a pinch of salt and 2 drops of oil so that the pastas do not stick to each other. Cook for approx 10-15 minutes till its soft yet crunchy as the cooking time varies depending on the type of pasta. Once done drain thepastas into a strainer and take them under running water or pour some normal water to avoid stickiness. 
Wash the Spinach (Palak) leaves and cook them in 1/4th cup water for two minutes and once cooled make a puree. 
In a thick bottomed pan heat butter and add chopped garlic followed by onion and once onion turns pink add the chopped tomatoes and sauté well. 
Next add Palak (Spinach) puree and cook for a boil and add pepper powder, oregano and salt to taste and mix well.
Add the cooked pastas and mix well so that it gets evenly coated. 
Preheat the oven at 200 C for 10 min. 
Transfer the cooked pastas to an oven safe bowl and add the mozzarella cheese and in the preheated oven bake for 5 minutes or till the cheese melts .
Serve hot!!
Its Yummy…n Its healthy!!!

Saturday, October 19, 2013

Palak Pulav (Spinach Pulav) – Go Green Go Healthy

This dish drives me down the memory lane of sixteen yrs when I had just started my college life….my mom would make sure that our family would go out once in a month at least to hotel to have our family dinner…..this time we look at the menu and find Palak Pulav….both mom n I very excited to eat …we ask the waiter and he says it’s a green rice….even more excited we place an order for the dish….n then its just yummy…tasty…my mom an expert n excellent cook just tastes few bites n says she can surely make this magic at home…so the next time when papa gets Palak(Spinach) we have a new dish….I have also continued  cooking it whenever we have Palak(Spinach) at home…so here comes from my Grand Veg Kitchen….
Palak Pulav (Spinach Pulav) – Go Green Go Healthy 
Ingredients:
8-10 Palak (Spinach) leaves
1 Cup Rice (Basmati- Long grained / Sonamasuri /Ponni)
1/4th Cup Peas (Frozen/fresh/if using dry ones soak for 7-8hrs)
½ inch Ginger
2 Green Chilies
1 tsp cumin seeds (jeera)
½ tsp Garam masala
1 Onion thinly sliced
2 tbsp Oil
4 Cloves of Garlic
1 & ½ Cups Water
Salt to taste
Method:
Wash and soak rice for half an hour.
Drain the water from rice completely using a strainer.
Pressure cook rice along with peas with 1 & ½ Cups water just for two whistles and sim for a
minute and off the flame so that the rice is cooked with grains separated. Allow it to cool.
Meanwhile cook the Palak(Spinach) leaves in 1/4th Cup of water for 3-4 mins. Allow it to
cool.
In a mixer grind together ginger, garlic, green chilies and cumin seeds to a coarse paste.
Heat oil in a pan /tawa. Add onions and fry till it turns translucent. Add the paste and fry till
light brown and the raw smell of garlic vanishes.
Next in the mixer grind the cooked & cooled Palak(Spinach )leaves to a fine puree.
Add the Palak(Spinach )puree to the onion & paste sautéed mixture in the pan and sauté for another minute.
Next add garam masala, salt and mix well. Turn off the flame and slowly add the cooked
rice separating it with your fingers all over the pan/tawa so that no lumps of rice remain.
Mix well so that each grain of rice is coated with the Palak(Spinach )mixture.
Cover and cook on low flame for a minute and turn of the flame.
Serve it hot with yogurt / pickles/ raitas!!

Wednesday, October 16, 2013

Sesame Fudge (Till Burfi)

Here comes my favorite season….yes its Winter….a season you are just tempted to eat snacks & stuffs like Till burfis, gajak ,revi etc. all made of Till (Sesame seeds)…..a very good source of iron, calcium, fibers, proteins etc ……So now you know my kitchen is all set to cook  something of healthy Till (Sesame seeds)….So here comes from my Grand Veg Kitchen….

Sesame Fudge (Till Burfi)

Ingredients:
1 Cup white sesame seeds (White Till)
3/4 th Cup crumbled/ grated jaggery
2 Tbsp Water
1 tsp clarified butter (Ghee)
Method:
In a thick bottomed pan roast the sesame seeds on low flame till it changes color slightly
and emits good aroma. Turn off the flame and transfer it a bowl.
Grease backside of a large plate with few drops of ghee/clarified butter.
In the same pan heat ghee/clarified butter and add crumbled jaggery and water.
Stir continuously till the jaggery completely dissolves and bubbles up. Reduce flame and
cook for half minute more to form a two string consistency.
Quickly add the sesame seeds and turn off the flame.
Stir well and transfer it to the greased plate.
Pat it to flat with a help of rolling pin/belan greased with a very little ghee.
Cut it into burfi shapes with the help of the tip of the knife.
Cool n serve
Store the remaining Till Burfis in airtight containers.

Oats Upma – For Healthy and Tasty breakfast

It some times is very boring to eat oats the way we eat it.....with milk...decorated with nuts ,fruits etc....so tried in my kitchen this Otas Upma.....as usual trying something healthy...but tasty...so here it is from my Grand Veg Kitchen.....
Oats Upma – For Healthy and Tasty breakfast
 Ingredients: 
1 Cup rolled oats (I used Quaker Rolled Oats)
½ Cup chopped veggies like-carrots, beans with peas and corn
2-3 Green chilies finely chopped
1 Onion finely chopped
1 String curry leaves
1 tsp Ginger paste
1tsp Mustard
1tsp Urad dal
2tbsp Oil
1 tsp Sugar
Pinch of turmeric
Coriander leaves for garnish
½ cut lemon
1 ½ -2 cups water
Salt to taste

Method:

Roast the oats in a thick bottom pan for 3-5 mins till it emits aroma. Keep aside. 

In the same pan add oil n when oil is heated add mustard, urad dal, turmeric, green chilies,curry leaves, onion, ginger paste n fry till onion turns pink in color.
Then add the veggies n ½ cup of water n let it cook for 4-5 mins.

Then add salt & sugar and 1 cup water and bring it to boil. 

Squeeze the lemon into it & immediately add the roasted oats and stir. Let it cook for two mins. 

If u feel its very dry add another ½ cup of water and cook for few mins till it reaches a desirable upma consistency.
Please note that oats turn sticky very fast so please do not add too much water
Garnish with coriander leaves. Serve hot!!

Tuesday, October 15, 2013

Corn Pulav – A Quick and Tasty Dish



Corn Pulav is such a dish which I cook often in my kitchen when I need to do something

really fast or when my fridge is fully exhausted vegetables …

So here comes from my Grand Veg Kitchen Corn Pulav-A Qick and Tasty Dish


Ingredients:

1 Cup Rice (Basmati-Long  grained / Sonamasuri /Ponni)

½ Cup Sweet corn kernels (Fresh/Frozen)

1 tsp coriander powder

1 inch Cinnamon stick

4 Cloves

2 Green Chili finely chopped

½ tsp Garam masala

1 Bay leaf

1 Onion thinly sliced

1 tbsp Oil

2 tsp Ginger & Garlic paste

2 Cups Water

Salt to taste

Coriander leaves for garnish

Method:

Wash and soak rice for half an hour.

Heat oil in a pressure cooker. Add cloves, cinnamon stick and bay leaf.

Once the cloves crackle add green chili & sliced onions and sauté till onions turn pink.

Next add ginger garlic paste and further sauté till it turns brown.

Add garam masala and coriander powder and mix well. Next add corn kernels.

Drain the rice completely from water and add it to the cooker.

Mix well for a minute and add 2 cups of water and pressure cook for two whistles and sim
for two minutes and turn of the gas.
Once cooked and the whistle is taken off garnish with chopped coriander leaves.

Serve it hot with yogurt / pickles/ raitas or I like it just like that!! Its yummy !!

Monday, October 14, 2013

Aloo and Palak (Potato & Spinach) Paratha –Aloo Paratha with a green twist –Go Green Go Healthy




It sometimes becomes boring to have the usual aloo paratha. Tried making it with Palak

(Spinach). Tasted good n here is the recipe I share in my Grand Veg Kitchen...
Aloo and Palak (Potato & Spinach) Paratha –Aloo Paratha with a green twist –Go Green Go Healthy
Ingredients:
For dough:                                                                                 For stuffing:
2 Cups Wheat flour                                                                     2 Boiled Potatoes
½ cup Maida (all purpose flour)                                                  1/2 tsp Ajwain (Carom seeds)
10-12 Palak (Spinach) leaves                                                     1tsp Red chili powder
5-6 Green chilies                                                                         1tsp Garam masala
1tsp Garam masala                                                                     Salt to taste
6-7 Cloves of garlic
½ inch Ginger piece
Salt to taste
Oil for cooking
Method:
Mash the boiled potatoes and add salt, ajwain, red chili pwd and garam masala and mix well
and shape them into small balls for stuffing.
In a big bowl mix Wheat flour, Maida, salt and garam masala and mix well.
Wash the Palak (Spinach)leaves and add lill water and boil it for 2-3 mins and cool it.
Now with the cooked water add the Palak (Spinach)leaves  to the mixer along with green
chilies, garlic, and ginger n make a smooth paste.
Add this paste to the mixed flour and kneed to make it into a chapati dough consistency.
Add little water if required .Allow it to rest and make balls.
Flatten the dough balls slightly using the rolling pin & wheat flour and stuff it with the potato
balls prepared. Pack it up from all sides .Press in flour and roll the pin to make parathas.
Pan fry the parathas from both sides using little oil.
Serve hot with yogurt or butter!

Sunday, October 13, 2013

Cooking tip for the day

Hey Friends,

Sharing with u all a very useful info I came across .....

To retain green chilies fresh for longer time please seperate its stem before storing it in the fridge

Check out my Grand Veg Kitchen tommorow for another twist to the normal aloo paratha !!!!

Friday, October 11, 2013

Aloo Pudina (Potato & Mint) Paratha –Aloo Paratha with a green twist -Go Green Go Healthy



How about adding some greens to our regular aloo paratha.....here it comes from my kitchen......



Aloo Pudina (Mint) Paratha –Aloo Paratha with a green twist -Go Green Go Healthy



Ingredients:
 
 For stuffing:                                                              For dough:                                           

2 boiled potatoes                                                       2 Cups Wheat flour

1 onion                                                                      1/2 cup maida

2 handful of pudina (mint) leaves                              Salt to taste

3-4 green chilies                                                        Oil for kneading & cooking.

¼ tsp jeera (cumin seeds)

 ½ tsp garam masala

Salt to taste.

Method:

In a thick bottom kadai /pan heat 1tbsp oil and add jeera.

When it splitters add finely chopped green chilies followed by finely chopped onions.

When the onions turn pink add finely chopped pudina (mint) leaves and cook for a minute.

Add salt and garam masala, mix well and turn off the flame and allow it to cool.

Once cooled add boiled and mashed potatoes and mix well and shape them into small balls for stuffing.

In a big bowl mix wheat flour, maida, salt and mix well.

Add water and kneed to make it into a chapati dough consistency.

Add ½ tsp of oil and kneed well. Allow it to rest and make balls.

Flatten the dough balls slightly using the wheat flour and rolling pin/belan and stuff it with the

potato -pudina balls prepared.

Pack it up from all sides .Press in flour and roll the pin to make parathas.

Pan fry the parathas from both sides using little oil.

Serve hot with yogurt or butter!

 


Thursday, October 10, 2013

Onion Pesarattu – Nutritious and oil free Dosa



A new taste from my kitchen with full of nutrition......

Onion Pesarattu – Nutritious and oil free Dosa

Ingredients:

2 big Onions

1/4Cup Green moong dal(Split Green Gram)

1/4Cup Chana dal (Split Bengal Gram)

1/4Cup Tuvar dal (Split Red Gram)

5-6 Dry red chilies

 Salt to taste

Method:

Soak the three dals/grams together with red chilies for 6-7 hrs.

 Grind it with water to bring it to dosa batter consistency.

 Add salt to taste.

Have the onions finely chopped.

Heat the non stick tawa /dosa pan and spread batter just like dosa.

Immediately sprinkle onions on it and lightly press it and cover the lid n cook till slightly crisp.

Take it off the tawa and serve hot with any chutney.

Gives u the nutrition of 3 dals in a dosa !

Tips:

If you can spare a few calories you can have this dosa cooked with a little oil to enhance the taste further. Anyways I cook it without oil and they taste great!!



Wednesday, October 9, 2013

Neer Dosa – A South Indian Traditional Breakfast Delight





A soft and very easy to cook yet very tasty Dosa from my Grand Veg Kitchen...

Neer Dosa – A South Indian Traditional Breakfast Delight

Ingredients:

1 Cup rice ( Sonamasuri/Ponni /Basmati)
1tbsp fresh grated coconut

Salt to taste.
Oil to grease the dosa tawa/pan


Method:

 Soak the rice overnight.

In the morning drain the water and add it to the mixer with coconut and grind it to a smooth
paste adding water.

Pour it into a bowl and add plenty of water at least  ½ to 1 cup to make it into a smooth
flowing texture, very watery from the normal dosa batter texture.
Add salt and mix well.

Heat the dosa tawa ,grease it well with a little oil .
Spill the batter to cover up the tawa fully into a thin layer with pores.

Cover the lid and cook for a minute or two. Use a thin surface spatula to have it removed off
the tawa.
Serve it with coconut chutney or chutney powder of your choice.


Idlis - A breakfast full of proteins


Starting the day with a healthy breakfast from my kitchen...
Idlis - A breakfast full of proteins
Ingredients:
1 cup urad dal/black gram split unskinned
2 cups white rice 
Salt to taste 
Oil to grease the idli moulds
Instructions:
Wash and soak urad dal and rice separately in water for 4-5 hours.
Drain the soaked urad dal and grind with little water till you get a smooth and fluffy batter. Transfer it into a large bowl.
Grind the rice to make a batter not too smooth but a slightly rough texture. Add the urad dal batter and grind for another 2 minutes.
Cover and let the batter ferment for 8-9 hours.
After the fermentation process is over, the batter will become double in size and rise.
Add salt and gently mix the batter.
Grease the idli molds with few drops of oil.
Pour the batter in the molds, steam the idlis in a pressure cooker or steamer.
If using pressure cooker do not use the weight.
Steam for 10-12 mins on medium flame or until the idlis are done.
Serve hot idlis with coconut chutney or sambar.
Tips: 
Try to use a wet grinder than a mixer as it really improves the softness of idlis. 
If using a mixer then make sure that the batter is very well fermented. 
Fermentation is the key to soft idlis even if using a wet grinder.
Remaining batter can be stored in the refrigerator.