Thursday, January 11, 2018

WHOLE WHEAT EGGLESS BANANA WALNUT BREAD




Happy new year to all. Hope to be regular in posting recipes. This year I have started baking . Learnt this recipe from my good friend Hetal, Tried for the first time it came out so well.I was so happy to see the out come. I replaced sugar with brown sugar.




INGREDIENTS

Whole wheat flour - 1 1/2 cup

Sugar - 1/2 cup ( I used brown sugar)

Banana - 2 Big ( I used 4 small bananas)

Refined oil - 3/4 cup

Baking powder -  1 1/2 tsp

Baking soda -  1/2 tsp

Vanilla essence - 1 tsp

Finely chopped walnuts - 1/4 cup

Raisins - 1 tbsp 


METHOD

1. Preheat the oven for 10 minutes  at 180 * degree

2. Mix the dry ingredients ( flour, Baking powder,baking soda, Walnuts and raisins.  



 3. Mash the bananas, and mix all the wet ingredients  ( oil, sugar and vanilla essence. )

Mix properly till the sugar dissolves nicely.





4. Combine the wet and dry ingredients and mix well. The       dough will be slightly thick,






5. Transfer to the Baking tray leaving space to raise.





6. Bake for 20 to 25 minutes , Adjust the timings according to your oven .




Insert a fork and check whether it has done

Enjoy your healthy banana bread.


Sunday, October 22, 2017

CUSTARD POWDER HALWA

Posting a recipe after ages, hopefully will be regular in posting/ I made this halwa inspired from this blog. She has used corn flour , i used custard powder aamras flavour. We can use corn flour too.It turned out nicely and everyone liked it. 






INGREDIENTS

Custard powder - 1 cup

water  - 3 cups

Sugar - 3 .5 cups 

lemon juice - 3 tsp

Ghee - 4 tbsp

cashew - 15 pcs 

METHOD

In a bowl add corn flour and water and mix with out any lumps. Keep it aside.

In a heavy bottom pan add sugar and water till it soaks and bring to boil.






When it boils add the custard powder mixture and keep stirring continuously.

\
\When its boiling and thickens add the lemon juice.

Keep stirring to avoid lumps.

Add 1 tsp of ghee to the mixture.



Keep stirring . When it thickens add the remaining amount of  ghee and keep stirring.

When it leaves the pan , transfer to a greased plate .

Garnish with cashews.

Let it cool down and cut into pieces.

Friday, August 12, 2016

ORGANIC MANGO JAM WITH PALM SUGAR


Mango jam , my kids love it. I have stared using white sugar very less and palm sugar more in daily routine. I have go this organic mangoes fro my friends farm and it so good . Thought of making jam with the excess fruits. It tasted so yum and making also very easy.



INGREDIENTS


Mango pulp - 1 cup

Palm sugar - 1/4 cup

Lime juice - 1 tsp

METHOD

Peel  the mangoes and chop roughly and make a paste.



In a pan combine mango pulp and palm sugar and keep string till the sugar dissolves.



After 10 minutes of cooking the pulp will become glossy , add lemon juice and switch off the flame.





Store it in a dry and air tight container. Refrigerate the jam.  






Monday, August 1, 2016

STAR GOOSEBERRY PICKLE/ ARANELLIKAI URUGAI


My friend gave me this star gooseberries, it was fresh from her farm.Thought of making pickle out of that.It's rich in  vitamin C. All my friends and family members like this. It taste yumm with curd rice.




The health benefits of Indian Gooseberry, also known as Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.



INGREDIENTS

Star gooseberry  -    4 cups
Urugai podi       - 1/4 cup
Salt  - 1/4 cup
Gingelly  oil  --  1 cup
Mustard seeds for tempering   

METHOD 
Clean, remove stem and wash gooseberrys and spread it on a kitchen towel.

Let it dry.

In a wide vessel combine goose berries , salt and pickle powder. 

Mix well.

Hear oil and temper with mustard seeds and add to the goosebeeries.

Cover and keep for 2 to 3 days , mix well with a dry spoon.
Your pickle is ready.


.


NOTE


If you  don't have pickle powder you can substitute the following 
chili powder  - 1/4 cup 
salt - 1/4 cup
dry roasted fenugreek powder  - 1 tsp.
Follow the same method as given above.





Happy to be  a part of Vallis CC challenge.





Tuesday, July 26, 2016

URUGAI PODI / PICKLE POWDER



This is amazing handy pickle powder tried from shanthi akka 's blog. She is amazing blogger and nice person to talk to. She cleared my doubt regarding byadegi chili. If you make this and keep lots of pickles you can do easily. 









INGREDIENTS

Red chilis - 2 cup
Byadegi chilis -  1 cup
Turmeric powder - 1 tsp
Fenugreek - 1/3 cup
Mustard seeds - 3/4 cup
Hing - a peanut size

METHOD

Dry roast chili s separately.

Dry roast fenugreek until it turns golden brown.

Dry roast mustard seeds till they splutter and hing after the mustard gets heated.

Cool all the ingredients,

In a mixer combine all the roasted item add turmeric powder and grind to a powder.

Store it in a air tight container.

Note:

We can make mango thokku, cut mango pickle, instant mango pickle with this powder.

Sunday, July 17, 2016

GRILLED VEGETABLES



Whenever we go to restaurant this vegetables is the  favorite dish as a starter.Wanted to try at home and it came out well. Simple yet tasty. Kids will eat this vegetables without fussing.





INGREDIENTS


Broccoli -   10 to 15 florets

Capsicum ( Red, Green, Yellow) - 1 each

Mushroom - 10 to 15

Salt to taste

Mixed herbs - 1 tsp

chili flakes to taste

Olive oil -1tsp


METHOD


Wash , de seed and cut the capsicum in to cubes.

Wash the florets and steam the broccoli.

Clean the mushroom in Luke warm water an cut in to half.

Heat oil in a pan and add the vegetables except mushroom.

When the half cooked add mushroom. Add salt and cover and cook.

When the vegetables are cooked nicely add the mixed herbs and chili flakes.


Toss well and serve.

This is taking part in Valli CC Challenge


,









Saturday, July 9, 2016

AAM KA CHUNDA


Mango season everywhere. Usually  I make Mangothokku , mavadu and cut mango pickle.This time i tasted in my friends house this sweet and sour pickle, thought of making and found the recipe. it tastes so yummmm and we can have with roti, dosa, bread even with marie biscuit. 






INGREDIENTS

Mangoes - 2 cups, grated 
Turmeric powder - 3/4 tsp
Sugar - 1 3/4 cups 
Cloves - 3-4 
Cinnamon stick - 2
Bay leaf - 2
Red chili powder - 3 tsp
Roasted cumin powder - 1 tsp
Salt - to taste

METHOD

Place grated mangoes in a bowl, add tumeric powder and salt and set aside for an hour.


The mixture will leave water. Place this mixture in a muslin cloth and tie it at a height , it will leave water, leave it for 30 minutes.




 Remove the grated mango to a wide bottomed vessel and add sugar.




 Tie a muslin cloth on top of the vessel and place in the sun  week or till the sugar is completed melted and becomes a sticky syrup. 

At the end of each day, bring the vesesl indoors and place a lid.

Next day, stir the mixture with a clean, moisture free ladle and place it back in the sun by covering with a cloth. 


Once the mixture reaches a sticky syrup (double string consistency), add red chili powder, roasted cumin powder, cloves, bay leaf and cinnamon and mix well.

 The pickle is ready for consumption.Store it in a airtight container.

LinkWithin Related Stories Widget for Blogs

Vidhas Kitchen   © 2008. Template Recipes by Emporium Digital

TOP