Almond and Cashew Burfee

Ingredients:-
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cashew - 1 cup

almonds - 1cup

sugar - 2cup

milk - 1/4 cup

saffron - 4-5 / 1pinch[optional]

water - 1/2 cup

ghee - 1tbsp



Method:-
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1. Soak almond in little water and microwave it for 2-3 mins. Then remove the peal and powder them to a fine powder and keep aside. I used the milk to grind it to a fine paste as they where wet. You can soak them 3 hrs before and dry them with paper towel and powder it with the cashew.

2. Now finely powder cashews . I used roasted unsalted cashew.

3. Now in a heavy bottom non stick pan add sugar and water and heat it till the sugar syrup forms 2-3 thread consistancy. Then add the saffron and mix properly when it bubbles.

4. Now add the powder of cashew and almond paste and keep stirring constantly.Be very careful because it will stick to the bottom.

5. The mixture will combine togather to form a single mass and leaves edges. The color of the mixture will be pale bage. Now add the ghee and stir putting off the heat .

6. Grease the plate to which the burfee mixture has to be transfered and keep ready. Remove the mixture and spread it evenly to the plate . I used a flat surfaced bowl and smeared the bottom and smeared the top surface of the burfee mass into a smooth even spread .

7. After 2-3 mins draw lines in desired shape. Then when its totally cooled cut and seperate the indivisual burfee and store in a airtight container.

zukini balls

I had a pack of whole wheat pancake mix in my pantry and dint know what to do with it so thought of making something different and heathy out of it. I have a son who is almost 3 yrs now. He is kind of a picky eater. He does'nt like Zukini where as me and my hubby just love them. SO thought to prepare these.They came out so good that even my lil one count resist he ate up 6-7 at a strech without any fuss and any type of squash is good as you all know. The best part it its not even deep fried . Its good as an evening tea snack too.




Ingredients:
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whole wheat pan cake mix - 1.5 cups

grated Zukini / squash - 1 whole zukini

salt - as per taste

water as per the box - i used 1.25 cups

dill seeds[omam seeds] - 2 pinches

cumin seeds - 2 pinches

sambar powder - 1 tsp

paprika powder - 1/2 tsp

olive oil - 2 tbsp


Method:
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1. Grate 1 whole zukini with the peal and keep ready.

2. In a large bowl mix all the dry ingredients add salt and mix properly.

3. Now add zukini grates to the dry ingredients and mix it .Now slowly add water and mix till it reaches idli batter consistancy.

4.Keeping the heat in medium flame grease the gulli appam pan with ghee or olive oil.I have used olive oil here.

5. Now fill the holes of the pan up till 3/4th and then cover and cook for about 1-2 mins .

6. Now pour about a drop of olive oil on each holes with the dough and reverse and cook for another 1-2 mins till its perfectly done.

7. Remove and repeat the process again. Can be served with tomato ketchup or coriander chutney on the side for dipping. Enjoy when its hot.

Gobi Parata [cauliflower parata]

Parata's are the well known north indian delicacies. It wont be wrong if we call them as comfort food too. This is one of the best way to hide some good source of veggies to your lil one. My lil boy loves any type of stuffed parata's. I have tried it with many veggies. Gobi is one such veggie which has good sources of vitamin and even iron in it. Its rich in fiber too. Low in calories good substitute for rice when shredded and steam cooked.





Ingredients:
---------

For stuffing-
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finely shredded gobi - 2 cups
onion finely chopped - 1/2 cup
onion and ginger finely grated - 1 tsp
cumin/ jeera - 1 tsp
green chillies finely minced - 1 tsp[as per taste]
turmeric - 1/2 tsp
pepper - 2-3 pinches
fresh coriander leaves chopped - 2tsp
oil - 1 tsp

Base:
-----

wheat flour - 3 cups
water - as required
salt - as per taste



Method:
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1.Mix water , atta with required amount of salt to form a soft dough just as used in chapatti. Keep aside for 15 mins.

Tip:
---
-BY adding 1/2 the amount of milk while preparing the dough instead of water will keep the roti soft for long.[ As this is parata i have not used milk] .
-Even adding 2 tsp of ghee to the dough while preparing along with warm water also softens the phulka's/ roti


2.Now take the finely shredded gobi in a microwave safe bowl . Add turmeric, pepper powder,saltto it and cover it with the damp tissue or towel and cook on high for 4-5 mins. Keep aside.

3.In a non stick pan add 1 tsp of oil and when it heats up add cumin seeds. Wait for it to splutter then add finely grated ginger garlic to it and saute for 1 min . Then add onions and saute till it turns transparent.

Tip- To fasten this process add salt or a pinch of sugar.
---
4. Then add the cooked cauliflower and fresh coriander leaves and mix properly.

5. Allow the mixture to cool.

6. Now roll out small roti to it stuff about 1 tbsp of stuffing and bring the edges closer and cover into a ball just like all other parata roll out the parata.

7. Cook properly on both sides by smearing a bit of olive oil or ghee.

8.Serve with raitha or yogurt and pickles on the side.Ready to be relished.

Strawberry Jam

Ingredients:
------------
Fresh strawberries - 1 pound
sugar - 3 cups
water - 1/4 cup



Method:
-------
1. Wash and clean all the strawberries and keep aside.
2. Trim off the the leaves and chop them.
3. Add 2tbsp of water and blend them to a chunky mixture.
4. Now in a heavy bottom pan add remaining water and sugar and form a syrup base [that is a one string ]over a medium heat.
5.Then add the pureed strawberries to the sugar syrup and keep stirring till it attains a jelly like consistancy .When the edges starts to solidify and the colour deppens .you can stop and remove from the stove top.
6.Allow it to cool completely before filling it to a airtight jar.It will stay in frige for about 6-8 months.

same thing can be done with plums,blue berries or mix berries.enjoy...

Sorrekai Thambuli [ bottle gourd side dish]

This is a simple dish with minimal ingredients.Its a side dish which we south Indian begin our lunch or dinner with.This is a very good side dish to have when you are sick and have no appitite.The best part is that its made out of the part which is often thrown away.The middle pith with the seeds and connective tissue

Ingredients:
------------
seeds and the connectivetissue - of 1 big bottle gourd

fresh coconut grates - 1.5 tbsp

sour buttermilk - 2 cups

salt - as per taste
ghee - 1tsp
oil/ghee - 1tsp
jeera[cumin] - 1 tsp
water - 1 cup



Method :
--------
1. Scoop up the center pith Of bottle gourd the white soft part with the
seeds and keep aside.

2.Take about a spoon full of ghee and then saute the scooped portion of the bottle gourd and keep mixing for around 5 mins or until they turn light cream and cook well.

3. Allow it to cool.Then blend it with 2 tbsp of fresh coconut grates to a fine smooth paste.

4.Now mix the sour buttermilk salt and water to the coconut mixture.Add salt as per taste and mix everything well.

5.Now in a small pan add 1 tps of oil/ ghee for tempering.Then add a tsp of cumin and wait till it splutters .Then add it to the liquid mixture and stir it .

6.Can be served with hot boiled or white rice as desired.

Info:
-----
BOttle gourd is rich in iron content,high in protiens and good for liver.

Has a very good medicinal value in the treatment of jaundice and other liver disorders.

Its used in different diet in patients suffering form different liver disorder.

Palak Rotti

This is a quick easy way to prepare spinach rotti. Very healthy and tastes awesome. It remains soft for the whole day. Makes a great main dish,breakfast or simple brunch too. Requires minimal ingredients and very simple to prepare .You will never go wrong.



Ingredients:-
----------
Spinach - 1 bunch
Rice flour - 2- 3 cups
Salt - 2 tsp or as per taste
Green chillies - 2-3 finely chopped
Water - 6-7 cups of hot water
Oil - for smearing
cumin - 2 tsp



Method:-
-------
1.Take a heavy bottomed pan add 1 tsp of oil and add cumin seeds when it starts to splutter add rice flour ,salt and water and keep mixing.
2.Clean and chop spinach finely and cook in microwave for 3-4 mins and keep aside.
3.Keep stirring the rice flour mixture as it gets lumpy very quickly.Just when it starts getting thicker add spinach to it and continue to stir until the entire mixture comes together as a single mass.
4.Now remove from the heat and keep it aside for cooling.
5.Grease 2 square plastic cover and keep ready.
6.Prepare small balls out of the mixture or the dough and press them just as you prepare the ubbu rotti.[Refer there]
7.Heat up the pan and cook this rotti after removing from the plastic paper till they get roasted brown on both sides.
8.Grease them with oil or ghee as desired.
9.Enjoy with hot chutney or spicy long bean curry as sides.

Chakkuli

This is very famous snack to much on in south India. Looks great and can be store for 2-3 weeks in an airtight container.Very easy to prepare.

Ingredients:-
-----------
Rice powder - 3 cups
Urad dal - 1.25 cups
Butter - 1 stick [3-4 tsp]
salt - as per taste
Cumin seeds - 2 tsp
water - to mix
Oil - for deep frying



Method:-
-------
1.First in a pan dry roast the urad Dal until it turns brown .It should not be too dark.It will start releasing nice smell thus you will know.
2.Keep it aside.Then allow it to cool down.Then powder it to a smooth powder and keep ready.
3.Now melt a stick of butter and take in a bowl.to this add powdered urad dal,salt,cumin seeds,rice powder and prepare a soft dough adding enough water.This should be dry .so add water little by little.
4.Now fill it into the machine or a pastry bag and make chakkuli over wax paper or normal paper and keep ready
5.Preheat the oil and when the temperature is appropriate drop this chakkuli one by one and fry till they turn brown and crisp.
6.Enjoy when its hot.It tastes good even after cooling.
7.Store it in airtight container only after its cooled down completely.