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Sunday, May 24, 2015

Kasta ajwain poori / Ajwain poori/ khasta ajwain poori

Kasta or khasta means crispy, so it is a crispy poori with ajwain / omam as a main ingredient. It has very simple ingredients, easy to make and healthy too. It may be served with any curry of your choice, raita and pickle.

Kasta ajwain poori

Ingredients:

Yields 10 to 15 poori’s (depends on the size of the poori)

      • 1 cup – Wheat flour
      • 1 cup – Maida
      • 2 tbsp – Semolina / rava / sooji
      • 1/4 tsp – Ajwain / omam / carom seeds
      • 1/8 tsp – Turmeric powder
      • 1/4 to 1/2 tsp – Red chilli powder (or add to taste)
      • 1 tsp – Oil for kneading
      • Salt to taste
      • Oil for deep frying

Kasta ajwain poori

Preparation method:

  1. Take a mixing bowl, add wheat flour, maida, rava/ sooji, ajwain, red chilly powder, turmeric powder, a tsp of oil and required salt, mix well.
  2. Add water little by little and knead into a stiff dough. Divide the dough into equal portions and using rolling pin roll them like small disk as shown in the picture.
  3. Heat oil in a kadai drop poori’s one after another. Press gently with your spatula in the middle; continue pressing until the poori puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Crispy ajwain poori is ready.

Kasta ajwain poori

Kasta ajwain poori

Kasta ajwain poori

Notes:

  • Dough consistency should be little harder than chapatti otherwise poori will absorb lot of oil.
  • Don’t make it very thin like we do for chappathi, it should a bit thicker.
  • After dough is prepared, don’t wait immediately make poori’s. Otherwise, you may get flat poori instead of fluffy one.
  • Increase or decrease amount of red chilli powder as per your spice level.

Kasta ajwain poori

Thursday, May 21, 2015

Thinai chocolate / Foxtail millet chocolate

A twist in the regular Chocolate with ancient foxtail millet flour / thinai maavu, which is healthy and yummy.

tThinai chocolate 

Ingredients:

Yields : 12 to 13 chocolates (depends on the size of the mould you are using)

      • 100 gm(1 packet) - Dark chocolate ( 75 % cocoa)
      • 3 tbsp – Thinai maavu / Foxtail millet flour
      • 2 tbsp – Butter
      • 2 tbsp – Almonds (chopped)

Thinai chocolate

Preparation method:

  1. Dry roast thinai maavu / foxtail millet flour until they are well roasted, set it aside. Do not burn it.
  2. Melt the chocolate using double boiler method. Just place chocolate pieces in a clear non-plastic bowl over a pot of simmering water such that the bowl doesn't touch the water. The steam will slowly melt the chocolate above as shown in the picture.
  3. Immediately add butter and mix well. Cool down to little bit and then add roasted thinai maavu / foxtail millet flour and mix well without lumps. Followed by chopped almonds and mix well.
  4. Take a chocolate mould, it should be clean and dry. Fill the mould with melted chocolate and wipe up any spills.
  5. Place it in the refrigerator for about 1 to 2 hours or until it is firm. Once done, unmould chocolates and homemade thinai chocolate is ready to eat.

Thinai chocolate

Thinai chocolate

Notes:

  • Make sure to wipe any spills on the mould or tray before you put the tray into the refrigerator.
  • The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
  • Do not over roast thinai maavu / foxtail millet flour otherwise your chocolate will taste bitter.
  • I used dark chocolate with 75 % cocoa, you may use any dark chocolate of your choice.
  • No need to set chocolate in the freezer, just keep it in the refrigerator section.

Thinai chocolate

Tuesday, May 19, 2015

Pomegranate popsicle

A tasty and exotic fruit popsicles are prepared from fresh pomegranate, mint leaves and lemon juice. Healthy ingredients are used in these pretty looking ice popsicles. Instead of buying artificial flavoured ice popsicles from the market it is better to make these simple and tasty popsicles at home.

Pomegranate popsicle

Ingredients:

Yields: 4 to 5 popsicles (depends on the size of the mold you are using)

      • 1 cup – Pomegranate seeds
      • 4 to 5 nos – Mint leaves
      • 2 tsp – Lemon juice
      • Sugar as needed
      • Few pomegranate seeds for garnishing
      • Water as needed (1/2 cup to 1 cup)

Pomegranate popsicle

Preparation method:

  1. Take a blender, add pomegranate seeds, mint leaves, sugar, lemon juice and water, blend everything well together.
  2. Strain the juice using a strainer and remove seeds. Taste the pomegranate juice and check if more sugar or lemon juice is required. Adjust the taste accordingly.
  3. Take popsicle molds, add few pomegranate seeds and pour the pomegranate juice in molds.
  4. Place the popsicles in freezer part of the refrigerator and freeze it for 4 to 5 hours or overnight.
  5. When it is done, take it out and carefully show the outer surface under tap of hot running water for 30 seconds before pull out the popsicles. Serve it immediately.

Pomegranate popsicle

Pomegranate popsicle

Notes:

  • You may always replace sugar in this recipes with honey.
  • You may increase or decrease quantity of water as per the sweetness of pomegranate.
  • Make sure to wipe up any spills on the mold or tray before you put the tray into the freezer.
  • When your popsicles are completely frozen, you will be able to pull on the stick easily. If the stick comes out by itself, your popsicle is not completely frozen. If the stick stays fast, your popsicle is frozen (ready to eat).

Pomegranate popsicle

Monday, May 18, 2015

Cantaloupe granita

Granita is a traditional Italian dessert of pureed fresh fruit, sugar, lemon juice and ice cubes or water that is semi frozen and then scraped or shaved. They are very simple to prepare and usually contains very less ingredients. It is so versatile dessert that you may use almost any seasonal fruit to make a granita.

Cantaloupe granite

Ingredients:

Serves 3 to 4

      • 1 cup – Cantaloupe coarsely chopped
      • 2 tbsp – Sugar or add to taste
      • 1/2 tsp - Fresh lemon juice or add to taste
      • 1/2 cup - Ice cubes
      • Fresh mint sprigs, for serving

Cantaloupe granite

Preparation method:

  1. Add sugar, cantaloupe, lemon juice and  ice cubes in a blender. Blend the mixture until smooth (puree it).
  2. Transfer the mixture to a freezer safe container. Freeze for 3 to 4 hours or even more until mixture becomes a firm slush. Scrape with a fork and serve in chilled glasses with mint.

Cantaloupe granita

Cantaloupe granita

Cantaloupe granita

Cantaloupe granita

Cantaloupe granita

Cantaloupe granite

Notes:

  • Store, covered in plastic wrap, until serving.
  • Use the tines of a fork to scrape the granita into chilled bowls and serve.
  • Freeze granita until firm and it may take more than 6 hours or overnight to get it done.
  • You may increase or decrease amount of sugar as per your taste.

Cantaloupe granite

Friday, May 15, 2015

7s meals series - 8 / South Indian meal

This menu shares a typical South Indian meal / South Indian lunch which includes plain rice, kathirikkai murungakkai kara kuzhambu, vendakkai curry and rasam.

South Indian menu 2

Here is the link for the recipes:

  1. Kathirikkai murungakkai kara kuzhambu / brinjal drumstick kara kuzhambu
  2. Vendakkai curry
  3. Rasam
  4. White rice

South Indian menu 1

Check out other kara kuzhambu recipes:

Check out other rasam recipes:

South Indian menu 3

Notes:

  • You can prepare vadagam / koozh vadam, appalam along with this.

South Indian menu 4

 

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