Wholewheat Cookies

Its a festive season and everyone is making sweets then why babies should not enjoy sweets. These cookies are less sugary and healthy too as these are made from wholegrain flour and dates. These cookies are for all ages and can be served on diwali instead of serving sweets filles with calories.

Also the cookies are our daily need and we eat so many calories. These are atleast home made and having less calories and healthy too. Eat, Serve and enjoy Tea with this and the kids will also enjoy different taste.

Makes: 50 cookies

Ingredients:

For the dough

1 and 1/2 cup Wholewheat grain
1/2 cup ragi
8 table spoons sugar
1 cup butter softened

For the date puree:

1 cup dates chopped
1/2 cup water

Method:

For the date puree:

1. Take chopped dates and 1/2 cup of water in a pan.
2. Bring to boil & simmer for 5-7 mins till the dates are fully mashed into a puree.
3. Keep aside to cool.

For the Dough:

1.Combine wholegrain flour, ragi, Sugar and softened butter together using your fingertips till it becomes like bread crumbs.

2. Add the cooled date puree and knead it into a dough.
3. Cover with plastic and refrigerate for 15 mins.

Cutting and Baking Cookies:

4.Roll out evenly and cut out shapes using cookie cutter.
5. Re- roll the scrap of dough to make more cookies and place them on a greased baking tray.

6. Bake in a preheat oven at 140 degree for 15 mins then on 40 for next ten minutes. Check after every five minutes and change the side of cookies at least 2-3 times otherwise they will burn.
7. Bake the cookies till they are golden brown.
8. Cool and store in a air tight container.

Appam with Avial

APPAM

Serves: 3-4

Ingredients: 

Rice 1 cup soaked overnight & uncooked
1/2 cup rice soaked overnite & cooked
Grated coconut 1/2 cup
1/2 cup cooked rice water
Yeast Dry- 1/2 tsp
Sugar 1 tsp for yeast & 2 tsp for batter
salt 1 tsp
Coconut milk - 1 cup

Take little curved and shallow Kadai.

Method:

Batter:

1. Wash & soak rice for 5 to 6 hrs & grind.
2. Take 4 tsp lukewarm water, add sugar 1 tsp & yeast. Mix well & keep separate. Let it rise.
3. Boil 1/2 cup rice|( Add little oil while boiling). Drain water from rice, add in the blender along with 1/2 cup coconut, Cooked rice, blitz well. Add 1/2 cup cooked rice water to make a smooth paste. (It should be lukewarm). It should be like idli batter.
4. Remove in a big bowl. Add the yeast we made in point 2.
5. Mix well. Add Salt. Cover & keep overnight at warm place to ferment.
6. Next Morning, Add 2 tsp sugar and 1 cup coconut milk.
7. Cover and keep ready to use. If you want to use it after 1-2 days refrigerate it.

Make Appam

1. Take shallow kadai and grease with oil and make hot till fumes starts to come out.
2. Close gas and let it be little cool and wipe with tissue paper and start the gas and put on slow.
3. Pour 1 full big spoon batter, pick kadai up and rotate & swirl it twice. ( This should be quick)
4. Center of appam should be thick and sides should be thin.
5. Cover and cook it and check after 2-3 mins. Remove it with spoon and serve with Avial.

AVIAL

Ingredients:

Vegetables: Carrots, green beans, pumpkin, cucumber, drumsticks, cauliflower, green peas.
Curry leaves : 20
Salt
Coconut 1/2 cup
4 green chillies
2 tsp cumin seeds
Yellow Powder 4 tsp
1 cup beaten Curd
4 whole red chilies
2 tsp Mustard Seeds

1. Cut all the vegetables long and keep aside
2. Cook all the vegetables in water with 10 curry leaves and little salt.
3. Grind coconut, cumin seeds & green chillies
4. Add yellow powder when veggies are half cooked. Add coconut paste also. and let it boil for around 10-15 minutes. Remove from fire and let it be cool.
5. Take beaten curd in a bowl & add to the mixture. Stir and then put on gas again and keep stirring till boil comes again.
6. Take oil in another kadai. Add mustard seeds, kari patta and whole red chillies. Fry for two minutes, remove from fire and add in the mixture.
7. Boil for 5 mins to absorb flavours. Remove from fire and serve with appam.

Cannelloni

Serves - 6-8

Ingredients:

Cannelloni Tubes

Cannelloni ready made dry tubes - 14
mozerrella Cheese 100gms
2tsp oil
1tsp salt to cook

For Sauce

2 tsp butter

2 garlic`full (Crushed)
1 big onion finely chopped
12 Tomatoes puree
Oregano
1 tsp salt, 1/2 tsp pepper to taste
little red chilli (optional)

For the filling

2tsp oil / butter
1 onion
1 carrot
1 capsicum
15 green beans
1 bowl broccli(cut medium)
1 brinjal
50gms paneer
1/2 bowl green peas
Salt & pepper


Method:

1. Take water in a pan. Add salt and oil. when it comes to boil then add cannelloni tubes and boils till become soft. But it should not break. Strain and wash in cold water and add little oil again. Keep aside.

For Sauce:

2. Take Kadai. Add Butter when it melts, add garlic and fry for 2 minutes. Add onion and fry till becomes brown in color.
3. Add Tomato Puree and fry till it becomes little dry. Till you are frying tomatoes, Boil Carrots in water (add little salt in water). Remove when becomes soft and strain and keep aside.
4. Add Oregano, Salt and Pepper. Fry for 2 more minutes then close gas. Divide the Sauce into two parts.

For Filling:

5. Take oil or butter in kadai. Add onion fry till it becomes brown then add brinjal, broccli, green beans and capsicum and carrots. Fry little bit in between. Add salt & pepper.
6. Add green beans and paneer. Fry for 2-3 minutes then add one portion of red sauce. 
7. Take the tubes and fill this vegetable filling inside the tubes.

Baking Cannelloni:

8. Take the baking dish and grease it. Spread little sauce at the bottom then place cannelloni in one line. 

9. Spread remaining vegetable filling and remaining sauce over cannelloni.
10. Crush the cheese over it and spread nicely.

11. Put the dish in preheated oven at 180 degree for 15 minutes.
12. Take out and Serve.

Pumpkin Kheer (Kaddu ki Kheer)

Kaddu Ki Kheer

During fasting, we try to make so many things as we get bored of eating the same things daily. when the turn comes for sweet, kheer and halwa comes first in mind.

Since childhood i was eating rice kheer, sevai kheer, Makhana Kheer, Lauki Kheer, suji kheer but from my MIL's kitchen, I brought this pumpkin kheer, delicious and healthy too and we can eat it during fasting as well. 

It is easy to make and doesn't take much time. Please find the recipe below:

Pumpkin: 1 small size
Milk: 1.5 Ltr
Sugar: 1 bowl
Ghee: 3tsp
Cardamom- 2

Dry Fruits: Chironji, Kesar, Almonds, Pista, Raisins.

Method:

1. Cut Pumpkin square pieces after removing cover, wash and put it in a cooker. Add half cup water to the pumpkin. Then close the lid and boil it. 2 whistles will be enough.
2. Take out pumpkin and grind it in the mixie. 
3. Take ghee in kadai and add pumpkin paste. Fry for 3-4 mins. 
4. Add milk to the kadai and keep stirring till boil comes. After boil comes then simmer the gas and leave for 15-20 mins till it becomes little thick. 
5. Add sugar at last and stir for 5 mins and add crushed cardamom also.
6. Make it cold by putting it under the pan then refrigerate the kheer. When you want to serve, add handful dry fruits and serve.

Note: Boil Kheer till 1.5 ltr milk becomes 1 ltr

Aloo Paneer Tiiki for fasting

Aloo Paneer Tikki for Fasting

Few people asked me about the recipe of aloo paneer tikki. I made it for around 50 people as it was made for a bhajan sandhya program. Please find the recipe below with measurements of around 10 tikkis.

Makes : 10 Tikkis
Potato : 6
Paneer : 100gms

For Paneer Filling:
Rock Salt/ Sendha Namak
2tsp roasted cumin seeds powder
small piece (grated) ginger
1tsp garam masala
2 green chilli chopped
1tsp black pepper
Chopped coriander leaves

For Potato:
Salt n pepper

Method:

1. Boil potatoes(remove cover before or after) in microwave or cooker and mash it. Add salt and pepper.

2. Grate paneer and add all the masala written above for paneer filling :Rock Salt/ Sendha Namak,
2tsp roasted cumin seeds powder,small piece (grated) ginger, 1tsp garam masala, 2 green chilli chopped, 1tsp black pepper, Chopped coriander leaves.

3. Make small balls of paneer after mixing properly. and fill these balls inside potato to make round shaped ball.

4. Press with both the palm to make them flat and round shaped. and shallow fry in a deep base heavy pan/ tawa. Change side when it becomes brown from one side. it should be light brown from both sides.

Note: Donot press tikki too much otherwise paneer can come out from it.