Dates Powder

Dates Powder

Healthy Winter Special

Ingredients
1 cup Dry Dates powdered
1 cup Dry Coconut powdered/ grated

2 Cardamom powdered

Method

1.Preparation:

    - Cut or break the dry dates into small pieces (about 8 pieces per date).

    - Grind the date pieces into a fine powder using a mixer jar.

2.Mixing:

    - Add Dry Coconut Powder, cardamom powder to the date powder and mix well.

3.Optional:

    - Add chopped dry fruits like Cashewnuts and Raisins to the mixture for added flavor and nutrition.

Result:

    - Dates Powder is ready!

    - Use as a healthy mid-meal snack for kids.

    - Store in an airtight container for up to 10 days.

You can even add gond( edible gum) roasted in ghee. If you prepare ladoos, you can add roasted alive seeds.

Foxtail Millet Dosa

 Foxtail Millet Dosa with Coconut Chutney

Ingredients

2 cups Foxtail Millet/ Navane

3/4 cup Urad Dal

1/4 cup Poha

1 spoon Methi seeds

Method

Wash and soak Foxtail millet in water for 6- 7 hours.

Wash and soak urad dal and methi seeds in water for 6 - 7 hours separatly.

Grind soaked foxtail millet, urad dal, methi seeds and poha into a fine paste in a mixer jar.

Transfer it to a vessel and ferment for 8 hours.

After fermentation, add salt to the batter and dosa batter is ready.

Make dosa on dosa tawa and serve hot with chutney.

Deepawali Special

 Deepawali Special

Holige, Kosambari and Bonda

Rice and Holige Saru (not in the picture)

All the recipes available in the blog 

How to plan Festival Menu ?

• Plan what dishes you want to prepare for that particular festival and make a list.
• List all the ingredients you need to prepare the dishes.
• Buy only those items you dont have in your pantry.
• Sometimes you have to buy fresh ingredients like jaggery, maida, fine sooji, cardamom, nuts etc.
• Beginners can learn sweets like kheer/payasa, burfi, halwa etc which are easy and quick to prepare.

On festival day, you can start preparation early in the morning like soaking, grinding, chopping, roasting etc and dishes will be ready by lunch.

Proper planning will help in reducing unnecessary stress and fatigue.

Kaju Burfi

 

Kaju Burfi

Ingredients

1 1/4 cup Cashewnuts

3/4 cup Sugar

2 Cardamom powdered

1 spoon Ghee

Method

Grind cashewnuts into fine powder.

Take a thick bottom pan, add 3/4 cup sugar and 1/2 cup water and cook untill sugar dissolves.

Add cashew powder when you get one string consistency of sugar syrup.

Add 1 spoon ghee and cardamom powder, stir continously on a low flame for 3 minutes.

Cashew mix starts leaving the sides of pan, turn off the flame.

Pour the mixture on a greased plate.

Roll gently with a rolling pin and roll slightly thick.

Cut into diamond shapes or desired shapes when it is warm.

Kaju Burfi is ready.

Note

Cook on  low flame only.

Kadai Veg

 Kadai Veg

Ingredients

I/2 cup Beans chopped

1/2 cup Carrot chopped

1/2 Capsicum diced

8 Paneer cubes

2 Tomatoes

1 Onion chopped

1/2 spoon Ginger - Garlic paste

1/2 spoon Turmeric Powder

1/2 spoon Masala Powder

1 spoon Red Chilli Powder

1 spoon Kasuri Methi

3 spoons Oil

Salt

Method

Pressure cook chopped beans and carrot in a pressure cooker for 1 whistle.

Heat oil in a pan, add ginger garlic paste, onion, capsicum and saute well.

Add cooked beans and carrot and mix well.

Blend 2 tomatoes in a mixer jar and keep it aside.

Add tomato puree, turmeric powder, red chilli powder, masala powder, 1/2 cup water and cook for 1 minute on a medium flame.

Add paneer cubes and salt, mix well and cook for 2 minutes.

Lastly add kasuri methi and turn off the flame.

Serve hot kadai veg with roti or rice.

Note

You can even add gobi florets or  potato.

Here I used homemade masala powder, you can add garam masala powder also.

You can even add amchur powder.

Lunch Menu

Chapathi, Beans Sabzi, Rice and Sprouted Horsegram Sambar

Recipe Link for Sprouted Horsegram Sambar

Recipe For Beans Sabzi

Ingredients

2 cups Beans chopped

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Coconut grated

2 spoons Oil

Salt

Method:

Pressure cook chopped beans in a pressure cooker for 1 whistle.

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder  and saute well.

Add cooked beans, coriander leaves, coconut, salt and mix well and cook for 3 - 4 minutes and turn off the flame.

Serve beans sabzi with chapathi or rice.

Millets

Millets 

Millets are tiny grains, healthy and fibre rich. They are gluten free. Millets are grown in Karnataka, Maharashtra, Andhra Pradesh and Gujarat in India. Some of the Millets like Ragi and Jowar are consumed daily as part of a meal. You can prepare Ragi Mudde, Ragi Roti, Ragi Dosa etc. 

Different Types of Millets 

First Category 

Ragi/ Finger Millet

Jowar/Sorghum 

Bajra/ Pearl Millet 

Second Category

Foxtail Millet 

Kodo Millet 

Little Millet 

Proso Millet 

Barnyard Millet 

Browntop Millet 

Bajra rotis are prepared using bajra flour. 

You get millets in the local shops. Wholegrain millets can be milled at flour mill, if you want fresh flour. Nowadays, we get readymade flours also. 

If you are a beginner, try with one millet like ragi or jowar. 

Few Millet recipes are shared in my blog.

Nutrition Chart

 
 

Capsicum Bajji

Capsicum Bajji 

Evening Snacks

Ingredients :

1 Capsicum ( sliced )

2 cups Besan Flour ( Gram flour )

2 spoons Rice Flour (optional)

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of  Asafoetida

Pinch of Cooking Soda

Salt

Oil for frying

Method :

In a mixing bowl, mix besan flour, rice flour, jeera, red chilli powder, asafoetida, cooking soda, and salt.

Add water and mix well and make thick batter.

Heat sufficient oil in a kadai for frying.

Now dip capsicum slices in the batter and start deep frying  on a medium flame.

Fry both sides untill it turns golden brown.

Serve hot capsicum bajji with tea.

Parboiled Rice Dosa

Parboiled Rice Dosa 

Ingredients :

2 cups Parboiled Rice 

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha 

Oil

Salt

Method:

Soak parboiled rice in water for 6 - 8 hours and keep it aside.

Soak urad dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha and little water while grinding.

Make fine paste of batter and transfer it to a vessel.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.

Serve  dosa with chutney or potato sabzi.

Rice Varieties

Red Raw Rice and Parboiled Rice
 Rice Varieties

These two varieties of rice are unpolished. I have tried dishes using both varieties. They are healthier than regular polished rice. You can prepare dosa and paddu using these two varieties. You can store red raw rice for 10 days and Parboiled Rice can be stored for 2 - 3 weeks. 

Recipe for Dosa with red raw rice -Dosa

Chapati with Beetroot Stir Fry and Tindora Sabzi

 Chapati with Beetroot Stir Fry and Tindora Sabzi 

Recipe for Beetroot Stir Fry

Ingredients

2 Beetroot grated - Medium size

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder  and saute well.

Add grated beetroot, coriander leaves, salt and mix well and cook for 10 minutes and turn off the flame.

Serve beetroot stir fry with chapathi or rice.

Note

Beetroot already has water content, you need not add extra water while cooking.

Recipe for Tindora Sabzi

Cornflakes Mixture

Cornflakes Mixture

Evening Snacks

Ingredients

3 cups Cornflakes

3/4 cup Groundnuts

3/4 cup Roasted Channa Dal

10 Curry Leaves

1/4 spoon Red Chilli Powder

Salt as per taste

Oil for frying

Method

Heat  sufficient oil in a kadai, take a handful of cornflakes and fry in the oil on a low medium flame.

Transfer it to a large mixing bowl.

Fry groundnuts, roasted channa dal and curry leaves separately.

Mix fried cornflakes, groundnuts, roasted channa dal, curry leaves, red chilli powder and salt.

Allow it to cool and store in an airtight container.

Cornflakes mixture is ready to serve with hot cup of tea or coffee.

Tips

You can even fry cashewnuts and add to the mixture.

Corn

 Cornflakes and Corn Kernels

Using corn kernels,  I have shared recipe on how to make popcorn at home. Please check for the recipe.

Malabar Parota with Ridgegourd Sabzi

Malabar Parota with Ridgegourd Sabzi

Ingredients :

2 cups Maida/ Refined Flour
Salt
Oil

Method :
In a bowl, make dough by adding refined flour, salt and water.
Add 1 spoon oil while kneading the dough.
Divide into small portions, roll into chapati/ roti size.
Spread oil/ ghee on roti and start folding from one side and make pleats.
Roll in a circular shape as shown in picture.
Make parathas and cook them on heated tawa on a medium flame both sides and add 1 spoon oil.
Malabar parota is ready to serve with Sabzi.

Note

More oil is used while making parota, here I used less oil.

Beetroot Roti

 Beetroot Roti

Ingredients

2 cups Wheat Flour 

1 cup Grated Beetroot 

Salt

Method 

Peel the skin of beetroot and grate it.

Add grated beetroot to the wheat flour with salt. Combine well and make dough. 

Heat tawa, make small balls from the dough and roll into roti size. Cook on tawa with 2 spoons oil, both sides on a medium flame.

Serve hot roti with Raitha or Chutney. 

Tips

You can add 1/2 spoon Red Chilli powder and jeera. 

Baking Tools

 Baking Tools

 For Beginners

Measuring Cups 

Measuring Spoons 

Silicone Baking Cups 

Microwave safe Bowl ( corelle brand) 

Loaf Pan 

Baking is a science which requires right measurements. Silicon cups helps to demould cupcakes easily. 

For cookies, I used multi cook tawa which we get with microwave oven.

These tools helped me bake cupcakes, cookies, loaf cake etc. Do check for the recipes in the blog.

Ganesha Chaturthi Special

 Ganesha Chaturthi Special

 Bili Holige

Brinjal Sabji

Karjikayi

Moongdal Payasa

Puliyogre

Bottle Gourd Sabzi

 Bottlegourd Sabzi/ Sorekayi Palya

Side Dish

Ingredients

2 cups Bottlegourd ( cut into pieces)

1 Onion chopped

2 -3 Green Chillies chopped

1 Tomato chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

2 spoon Channa Dal

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Roasted Gram Powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Cut bottlegourd into small pieces and pressure cook for 1 whistle in a pressure cooker.

Heat oil in a pan on a medium flame, add mustard seeds, channa dal, onion, green chilli and saute well.

Add  curry leaves, turmeric powder, masala powder.

Add cooked bottlegourd pieces to the pan and mix it to the mixture.

Add chopped tomato, roasted gram powder, coconut, salt, half cup water  and coriander leaves and cook for 10 - 12 minutes on a medium flame.

Serve bottlegourd sabzi with chapati or rice.

Events

 

 Events Attended

Apart from blogging, I attend events and like meeting new people. Here are the pictures of Baker's Meet Event at ITC Welcome Hotel in the year 2018. 

Moongdal Chakli

 Moongdal Chakli

Ingredients :
2 Cups Rice flour
1 Cup Moongdal
1 spoon Jeera
Pinch of Asafoetide
1 spoon Butter
1/2 spoon Sesame seeds(white) 
Salt

Oil for Frying

Method

Roast moongdal in a pan on a low flame for 2 minutes and grind in a mixer jar into a powder.

In a mixing bowl put 2 cups of rice flour ,1 cup moong dal powder, jeera, asafoetida, sesame seeds, 1 spoon butter and salt.

Mix all the ingredients with little water.

Dough should be soft and press it like chakli in chakli maker on a plate.
Heat oil in a kadai and fry the chaklis on a medium flame untill it turns golden brown.
Moongdal Chakli is ready to serve.

Tips
While frying chakli, drop them gently into the hot oil. 

You can use frying ladle, to make bigger chakli and drop directly to oil. 

Krishna Janmashtami Special

 Krishna Janmashtami Special

Kodbale

Chakli 

Rave Unde 

Murmura Ladoo 

All the recipes available in the blog 

Millet Dosa with Potato Sabzi and Coconut Chutney

 Millet Dosa with Potato Sabzi and Coconut Chutney

Potato Sabzi and coconut chutney - Davangere butter dosa style

Millet Dosa ( Browntop Millet)

Recipe Link

https://palateobypushpa.blogspot.com/2020/02/browntop-millet-dosa-ingredients-2-cups.html

Potato Sabzi

Recipe Link

https://palateobypushpa.blogspot.com/2020/07/sabudana-dosa-with-potato-sabzi.html

Chutney Recipe

Recipe Link

https://palateobypushpa.blogspot.com/2020/06/dosa-with-coconut-chutney-dosa-made.html

Varamahalaxmi Festival Recipes

Varamahalaxmi Festival Special

Shavige Payasa

Coconut Holige

Channa Dal Payasa

Kesaribath

Moongdal Payasa

Obattu/ Holige

Kosambari 

Dal Vada 

Bonda

Obattu Saru 

All the Recipes available in the blog

Coconut and Copra

Coconut and Copra

Coconut and copra are an important ingredient used in the Indian Cuisine. It enhances the flavor and taste of a dish. During festivals, they are used in sweets and many other dishes.

Here I am sharing a Tip 

You can cut slices of coconut or copra and powder in a mixer jar( instead of grating) and use. Sometimes grating is bit time consuming and tedious.

Kodbale

Kodbale

Ingredients

1 1/4 cup Rice Flour

1/4 cup Maida/ Refined Flour

3 Spoons Chiroti Rava/ Fine Sooji

4 spoons Coconut grated

2 spoons Red Chilli powder

1 spoon Sesame Seeds

1 spoon Butter

Salt

Method

In a thick bottom pan, roast rice flour, rava and maida on a low flame for 2 minutes.

Grind grated coconut and red chilli powder into a fine paste.

In a mixing bowl, add roasted flour mixture, coconut mixture, sesame seeds, butter, salt and mix well.

Make dough, leave it for 5 minutes.

In a plate, from the dough, roll  and make kodbale and keep it aside.

Heat oil in a kadai, fry kodbale on low medium flame until golden brown.

Let it cool down for 1 hour and store them in an airtight container.

Vanilla Cake

Vanilla Cake

Ingredients:

2 1/2 cups Maida/ Refined Flour

100 g Butter melted

1 cup Sugar powdered

1  spoon Vanilla Essence

1 spoon Baking powder

1 spoon Baking Soda

6 Cashewnuts ( cut into pieces)

5 Almonds ( cut into pieces)

6 Raisins

1 cup Milk

Method:

In a bowl, sieve maida, powdered sugar, baking powder and baking soda.

Add melted butter, vanilla essence, nuts and milk.

Mix well  and see that there are no lumps.

Apply butter to loaf pan and dust some refined flour evenly inside it.

Pour the cake batter upto half of the loaf pan and pat 2 times.

Preheat oven and bake the cakes at 180 degrees centigrade for 45 minutes in the microwave oven.

After baking is done, let it cool down.

Vanilla cake is ready to serve.