Very tasty and healthy sweet potato porridge or payasam
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If you are looking for comfort food, this is one of the healthiest and tastiest porridges you could ask for! Prepare this porridge or payasam, curl up with your favourite book and enjoy a relaxed weekend. So here’s what you need:
Sweet potatoes (pink variety has a fragrance) : 3 large
This is a very easy chocolate cake recipe which gets done in 20 minutes and tastes absolutely delicious.
Guests arriving in half an hour and you don’t know what to do!! Here’s a super quick, soft, spongy, melt-in-the-mouth chocolate cake that will definitely impress them. If you are short of butter, no issues. This recipe needs cooking oil, which has the double benefit that the cake remains soft even in very cold weather.
USE THE BLENDER INSTEAD OF SEPARATE BOWLS FOR EGGS, CREAM, ETC AND REDUCE YOUR WASHING UP TOO.
So here’s the recipe
3/4 cup flour (maida)
1/2 cup cocoa powder (Flour+cocoa makes 1.1/4 cup)
1 tsp baking powder
1/4 tsp baking soda
1.1/4 cup granulated sugar
1 cup cooking oil (use refined oil that doesn’t have a strong aroma of its own)
1/2 tsp vanilla essence
1 tbsp yogurt/curd (take yogurt in a small bowl, add 1 tbsp water, mix well and keep aside)
In a blender, add sugar and oil and blend together for 2 minutes.
Add all 4 eggs and blend for 2-3 more minutes.
Add the dry powders, vanilla essence and yogurt.
Blend for another 2-3 minutes or till it looks homogenous.
**Transfer to a greased baking dish and bake at 230 degrees C for 15-20 minutes.
You can eat it hot from the oven, at room temperature or right out of the fridge with vanilla ice cream. Enjoy eating…
**The oven setting and time will vary according to the brand of the oven so refer to the manual for individual settings.
During the festive season, you often find your hands full of mithai plus fruits that are ripe at about the same time! At such time, my over-ripe bananas often end up on our breakfast table in this unusual yummy dish.
You’ll know it’s tasty when you try it!!
Ripe bananas: 2-3
Salt: 1/3 teaspoon(to taste)
Sugar or Jaggery: 1 teaspoon
Tamarind Pulp: 1/2 teaspoon
Finely chopped green chilli(non-spicy variety): 1
Finely chopped coriander leaves: 1-2 teaspoons
Fine Semolina(sooji/barikrava): 3 tablespoons
Ghee or oil for roasting
Butter if desired: for serving
In a bowl, peel/mash the bananas.
Add ingredients 2-6. Mix well.
Add semolina. The mixture should not be too dry.
On a non-stick frying pan, put 1/2 teaspoon ghee or oil and spread all over the frying pan.
Ladle a large serving spoonful of the mixture.
Spread evenly- thickness of a crepe or utappa.
Cover and brown on a medium flame.
When brown, turn over and brown the other side as well.
Serve hot with (optional)a small dollop of butter.
This recipe is really yummy. However, you may omit the green chilli if you are not used to its ‘spice’ quotient.
Cooking something in a hurry can be stressful. But Gadbad Chicken Curry is easy and gets done in 30-45 minutes. I didn’t refer to any online/book recipe but just put in whatever I felt like at that moment. Everyone at home loved this easy chicken curry…
Chicken 1 kg (cut into curry size pieces)
Ingredients for the marinade:
2 green chillies
Handful of coriander leaves (kothmir/hara dhania)
1″ size ginger
6-8 pods of garlic (lasun)
2 tsp red chilli powder or to taste
1 tsp turmeric
1/2 tsp garam masala powder
Salt to taste (approx 2 tsp)
4 medium sized onions
2 medium sized tomatoes
2 tbsp grated coconut
Grind the ingredients of the marinade into a paste, apply on the washed chicken pieces and keep aside for 15 minutes.
In a deep non stick pan, in oil or ghee (clarified butter) saute the whole spices till they turn slightly brown.
Add chopped onions and saute till they turn little darker than golden brown.
Add chopped tomatoes and saute till dry.
Remove and keep aside.
In the same pan dry-fry grated coconut scrapings till light brown in colour. Please do not fry too much.
Grind the onion mixture and fried coconut scrapings with a little water till it is a fine paste. Keep aside.
In the same pan put the marinated chicken, ground masala, cover and cook till done.
It’s as easy as that but turns out delicious.
This curry has a number of spices, yet gives a mild aroma so that you are licking your fingers till the end.
Any suggestions/variations are most welcome. Do share your ideas in the comments below. I would love to try out new dishes. Eat yummy and enjoy life…
After reading my post “HEALTHIEST CEREAL – FINGER MILLET (RAGI)” you must have seen how finger millet is a highly nutritious cereal. Here’s the truth – when I combined it with oats, it turned out to be a super delicious meal too, so I am sharing the recipe for oats finger millet pancakes…
Makes 4 pancakes
Ingredients you need
4 tbsp millet flour
4 tbsp oats (ground into powder)
1 egg white
A pinch of salt
½ tsp sugar
1 tsp Milk
Water to make a batter.
Method to prepare the pancakes
In a bowl mix together millet flour, ground oats, salt and sugar.
Beat egg white for a minute and add to the powders.
Add enough milk to make a pancake batter. The batter should be of pouring consistency, neither too thick nor too runny.
On a non stick pan spread some butter.
Add a ladle of batter to make pancake-size circle.
Fry for a minute.
Flip and fry for another 1 minute.
Serve hot with honey, chutney or pickle.
Note 1: You can add finely chopped steamed vegetables of your choice, mushrooms, leftover chicken, etc as a variation. In which case there is no need to add sugar.
Note 2: Finger millet, also called red millet, ragi or nachni, is the most nutritious cereal. It prevents distressing health issues like acne, hypertension, diabetes, arthritis, and many more. Being a gluten free cereal and combined with the goodness of oats, these pancakes are jam packed with nutritive value. Also, you won’t get hunger pangs too soon when you have millet because it has a low glycemic response.
Sago (sabudana) is a very popular snack item, especially in the Western regions of India. It is usually soaked for some hours and used to make delicious snacks along with potato and roasted groundnuts. This particular version has a twist – we used sweet corn kernels instead of groundnuts. Khichdi is avoided by those who are allergic to nuts but this recipe can be eaten by anyone.
Sabudana: 1 katori
Corn kernels: 1 katori
Salt: to taste (3/4 teaspoon, not heaped)
Sugar: to taste (2 teaspoons)
Lemon juice: 1 teaspoon
Chopped coriander Leaves: 1/3 katori
Ghee or oil: 2 tablespoons
Cummin: 1 teaspoon
Green chillies: 2 (according to taste)
Freshly scraped coconut: 1/4 cup
Wash the sabudana and soak it in water that comes about 1/2 cm. above its surface. Soak this overnight.
Boil the corn kernels in a cup of water to which 1/4 teaspoon salt is added; for about 5 minutes till soft. Drain.
Heat oil or ghee in a non-stick pan.
Add cummin seeds and green chillies.
Add sabudana to which the salt and sugar is added.
Add corn. Stir and cook till the sabudana is transparent.
Cover for a couple of minutes.
Add coriander leaves and freshly scraped coconut.
Garnish with a little of the coriander and coconut.
Serve hot with a lemon quarter on the side.
1.Tastes best when eaten hot!
The traditional recipe uses roasted and lightly crushed peanuts instead of the corn. The same may be added to this recipe along with corn as well, to make it more nutritious!!
Truly enough, cucumbers are cooling for the system and are voraciously crunched upon, in the hot summer months.
However, apart from re-hydrating, cucumbers have several other health benefits as well.They alleviate sunburn, improve the skin and bones. The humble cucumber is believed to even help fight cancer and cardiovascular disease.
Let’s look at a simple recipe that combines the satisfying full feeling that a pancake gives, along with the ‘coolness’ of the cucumber.
Cucumbers: 2-3 medium sized, grated
Freshly scraped coconut: 1/4 cup
Milk: 3/4 cup or more, enough to make a pancake batter
Well beaten egg: 1
Baking powder: 1/2 teaspoon
Semolina: 1/2 cup
All-purpose flour (maida) 1/2 cup
Oil, ghee or butter for greasing the pan
Grated Cheese(for topping if desired)
Note 1: Vegetarians may omit the egg.
Note 2: Coconut milk powder-1 small packet OR coconut milk tetra pack – 1/2 pack may be used instead of the fresh coconut.
Note 3: If you wish to ‘spice up’ your pancake, you may add 1/2 teaspoon cumin seeds (jeera), 1-2 finely sliced green chillies and some chopped coriander leaves to the batter.
Combine all the ingredients from 1-7 above.
Heat a non-stick frying pan.
Grease with oil, ghee or butter.
Pour a ladle-full of batter on to it and spread medium-thin and evenly.
Cover and cook for a minute.
Turn and cook for another minute.
Serve hot off the griddle, with a topping of grated cheese OR chopped coriander leaves.
It is certain to leave you asking for more and more!