Wednesday, May 20, 2015

Double Chocolate Cookies

Double chocolate cookies – the name of the cookies itself makes me drooling. I am a chocolate lover. I love to have any recipe with chocolate. I hope every chocolate lover will like this recipe.

Dark chocolate was found to reduce atherosclerosis of blood vessels thereby preventing cardiovascular problems.
Everyone eat lots and lot of chocolate……

Ingredients :
All purpose flour – 1 cup
Whole wheat flour – 1 cup
Butter – ½ cup
Coco powder – ½ cup
Sugar – 2 cup
Dark chocolate melted – ½ cup
Baking powder – ½ tsp
Milk – ¼ cup
Salt  - ½ tsp

Method :
Shift flour , baking powder , salt and coco powder well twice.
Mix butter and sugar well .
Add in the flour mixture and mix once.
Add the melted chocolate and milk as required .
Mix the dough into rolling consistency. Add more milk if needed.
Make small pebbles out of dough and place on parchment sheet , press gently.
Bake in a preheated oven @ 220*C  for 15 minutes.
Transfer to wire rack and let it cool for five minutes.

Transfer into air tight container and store.
Double chocolate cookies is ready.

Chef’s suggestion :
  1. I used sugar in less quantity as I like the bitter taste of chocolate.
  2. As i uses whole sugar instead of powdered sugar , sugar granules can be seen on the cookies.
  3. Egg can be used , for this quantity two whole eggs is enough.
  4. Chocolate chunks or chips can be used.

Thursday, May 14, 2015

Omavalli Bajji / Karpooravalli Bajji / Aromatic Fritters

             Karpooravalli as we call in tamil  is also known as omavalli in our place. It is called as Cuban oregano.

      This herb can be easily grown in pot. We have our own plant in our garden. I mostly pluck and make this bajji frequently.

       This has the health benefit of relieving common cold and sore throat.
Ingredients :
Oregano / Karpooravali leaves – 15 – 20
Besan ( chickpea flour ) – 1 cup
Rice flour – ¼ cup
Chilli powder – 1 tsp
Salt to taste
Asafoetida ( Hing ) a pinch
Cooking soda – a pinch ( optional )
Oil for frying

Method :
I used freshly plucked leaves.
Wash in running water.
In a bowl , mix  besan flour , rice flour , salt , chilli powder , asafoetida  and mix well. If using cooking soda add in this stage. We won’t use soda.
Add required water to make batter to bajji batter consistency.
Heat oil in a kadai , dip each leaf in the batter and fry till golden brown.

Aromatic fritters is ready to serve.

Tuesday, May 12, 2015

Idli Manchurian with Indian masala

       Idli was the common breakfast in south India . It was healthy as it was a steamed recipe . Idli was my favorite breakfast and it is good option for weight watchers.

       Today’s recipe was a snack as well as a brunch recipe. We can make this with freshly made idli or with leftover.
       It is an easy way to make kids eat idli. This is a Simple recipe with few ingredients. Everyone in our family liked it.

Requirements :
Idli – 3 (or) 4
Onion – 1 large
Capsicum – 1 small
Tomato – 2 medium
Chilli powder + coriander powder – 1 tbs
Turmeric powder – ¼ tsp
Curry leaves
Oil – 1tsp
Mustard seeds – ½ tsp
Salt to taste
Coriander leaves chopped – 1 tbs

Method :
 Cut  each idli into small pieces.
Chop onion, capsicum and tomatoes.
Heat oil in a kadai / wok ,  add oil and let it heat.
Now , add the mustard seeds and wait till it splutters.
Add in the onion and sauté till it turns translucent.
Add in the chopped tomatoes and sauté for a minute.
Add the chilli and coriander powder  , turmeric powder and salt , mix well.

Add in chopped capsicum and mix once.

When  the tomatoes are mashed well , add the chopped idlies and mix well for two minutes.
Take off from flame and sprinkle chopped coriander leaves.

Idli Manchurian is ready to serve.

Sunday, May 10, 2015

Vetrillai Poondu Sadam / Betel Garlic Rice

I am happy to share this healthy recipe to all mothers..................


     Vetrillai / Betel leaf is used as offering to god in India. Betel plant is a symbol of Goddess Lakshmi. We have the plant in our garden but it was a small leaf variety with more hotness. I had seen many grandma chewing betels. Thambulam / Betel , supari and calcium ( vetrillai paku ) will be served in most festive occasions and celebrations in south India, while in North India , it was in the form of Pann.

          This vetrillai has many health benefits – aids in digestion , acts as a antiseptic along with pepper. It is coated with castor oil then shown in flame , then applied on young children’s chest to loosen the sputum in case of cold.
          This also helps lactating mothers as it increases milk secretion.

          I had seen this recipe in Reva’s Blog long before. It was first in my to do list , still I was hesitant how the rice will taste. Once I tasted , I want to make it often………
Requirements :
Cooked Rice – 2 cups
Salt to Taste
For Seasoning :
 Gingelly oil – 1 tbs
Fennel Seeds / Aniseeds – ½  tsp
Cinnamon stick – 1 small stick
Garlic cloves – 10
Curry leaves – a sprig
Small Betel leaves  - 15 – 20
For Masala :
Dry / fresh Turmeric – 1 inch
Dry Red chilli – 2
Black Sesame seeds – 1 tsp
Black Peppercorns – 1 tsp
Dry Ginger / Sukku – ½ inch

Method :
 I used normal pooni rice . if you want can use basmati rice or seeraga samba rice.
 To prepare Masala :
     Dry roast the turmeric , sesame seeds , red chillies , pepeprcorns and ginger for few seconds or till the sesame seeds stops spluttering. Allow to cool and gring to a coarse powder. I didn’t add water for grinding.
Making of Rice :
Heat gingelly oil in a kadai . add the fennel seeds and cinnamon stick , fry on medium flame.
Add in the curry leaves and ginger flakes. Sauté till the  aroma from garlic comes out or garlic becomes slightly brown.

Add in the cooked rice and required salt and toss well.Then add the chopped betel leaves and mix well.
Add the grounded masala and mix well. Sprinkle little water and mix once. Cook in medium flame with lid for 5 minutes.

Betel garlic rice is ready to serve.
Healthy and nutritious rice will be best to carry on lunch boxes.