Apple Almond Dates Smoothie

Ingredients:

1. 1/2 cup of apple, peeled and diced
2. 2 tablespoons of instant oatmeal
3. 3 pitted dates
4. 1 teaspoon of flaxseeds
5. 3-4 almonds
6. 1 cup of chilled milk

Method:

1. Blend all the ingredients together with just half the milk, until smooth.
2. Add the remaining milk and blend again to combine well.
3. Serve chill.

Recipe Courtesy : Archana's Kitchen

Kerala Egg Puffs

Ingredients:

1. Egg - 3 hard boiled and cut into halves
2. Onion - 1 medium, finely chopped
3. Green chilly - 2, finely chopped
4. Curry leaves - 2-3, chopped
5. Ginger-garlic paste - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Chilly powder - 1/2tsp
8.  Garam masala/Meat masala - 1/2tsp
9. Tomato ketchup - 1tsp
10 . Salt to taste
11. Oil - 2 tblsp
12. Pepperidge farm puff pastry sheet - 1


Method

1. Preheat oven to 400F and prepare the baking sheet by lining it with aluminium foil or greasing with oil.

2. Heat oil in a pan . Add onion, green chilly and curry leaves and saute till onions are golden brown. Now add ginger garlic paste and saute for another minute. Then add turmeric powder, chilly powder, garam masala, ketchup and salt . Cook for 2 minutes so that everything mixes well.  Now add halved eggs and mix again.

3. Thaw the frozen pepperidge farm puff pastry sheet in the refrigerator overnight, or at room temperature the same day for 30-40 minutes until soft . Six puffs can be made from each pastry sheet. So cut the pastry sheet into 6 pieces.Put some masala and an egg half in each of the pieces. Seal the puffs by folding the pastry sheets from all the four sides.

4. Transfer the prepared puffs to the baking sheet and bake for 15 to 20 minutes or until the puffs turn golden brown.


5. Serve warm with tomato ketup .

Puli Inji or Inji curry

Ingredients:

Ginger - 3 cups chopped and minced finely
Tamarind- 1 big lemon size
Green chilly - 15 (finely chopped)
Jaggery - 3 cubes
Chilli powder - 1 tblsp

Asafoetida- a generous pinch

Fenugreek powder - a pinch

Salt to taste


To Temper:

Coconut oil - 4 tbsp

Mustard seeds - 1 tbsp

Red chilly -2( broken into pieces)

Curry leaves - 1 sprig

Method:

 1. Soak tamarind in hot water for half an hour. Squeeze the tamarind and extract the tamarind juice and filter it. The tamarind extract should be around 4 cups

2. Take a heavy bottomed vessel and  pour 4 tbsp of oil, add mustard seeds and red chilly . Once the mustard seeds splutter, add curry leaves . Then add the minced ginger . Fry till the water content of the ginger gets reduced and then add green chilly and fry till the colour of ginger turns brown and it becomes dry.

3. Boil the tamarind juice extract . Once it boils for sometime, add the fried ginger and let it boil for another 5 minutes.

4. Now add red chilly powder, asfoetida and salt  and mix well. Boil it in low flame till the ginger cooks well and the mixture reduces to half. It will take about half an hour - 45 minutes.

5. Now add jaggery cubes and boil in low flame till the jaggery melts and the whole mixture becomes thick and pulpy . This will take another half an hour to 45 minutes.

6. Add the fenugreek powder.Mix well and remove from heat. Cool it and transfer it to a bottle and allow it to settle.


Note:
- Puli inji is an important part of Onam sadya.
- It tastes good after 1-2 days. So prepare it in advance before sadya.

Eggless Banana walnut muffin

Ingredients:

1. Banana - 2 ripe
2. Walnut - 1/4 cup
3. All purpose flour - 3/4 cup
4. Sugar  - 1/3 cup
5. Oil  - 1/4 cup
6. Baking soda   - 1/2 tsp
7. Baking powder -  1/2 tsp
8. Vanilla extract- 1/2 tsp

Method:

1. Preheat oven to 350 F.

2. Take a bowl and mash the bananas with hand or fork. Mix in oil, vanilla  and sugar. Keep aside.

3. In another bowl, mix all purpose flour, baking soda and baking powder..

4. Fold in the banana mixture and the flour mixture, donot over mix. Mix in half of the chopped walnuts.

5. Pour the batter into prepared muffin cups to 3/4 of it. Sprinkle each muffin with the chopped walnut.

6. Bake for about 30 minutes or until tooth pick inserted comes out clean.


Recipe courtesy - Rakskitchen

Mushroom Biryani

Ingredients:

Mushroom - 250gm
Onion - 2 big, thinly sliced
Rice - 1 cup
Coconut milk - 1/2 cup

For the Marinade
Curd - 1/3 cup
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp 
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp  
Salt to taste  
Mint and Coriander leaves - 1/4 cup each,chopped
 
For the seasoning
Oil+Ghee - 2 tbsp
Cinnamon - 1' stick
Cloves - 2-3  
Cardamom - 1
Star Anise - 1
Shahjeera - 1/2 tsp  

Method
 
1. In a thick bottomed kadai, add 2 tbsp oil and fry the onions in it till dark brown and crispy.You could also deep fry the same.

2.Wash and soak the rice in 2 cups of water for 30 minutes.


3.Marinate the mushrooms in ingredients mentioned under marinade along with half of the fried onions. Refrigerate for 30 minutes.
 

4.In a kadai add oil+ghee and saute the whole garam masala followed by shahjeera.

5.Add the marinated mushrooms along with the marinade and cook for 5-7 minutes or till the mushrooms start shrinking.
 

6.Mix in the coconut milk and let it cook for another 3-4 minutes.  

7.Drain the rice(reserve the water) and mix in carefully trying not to break the grains.Add in salt to taste and  1/2 tsp of garam masala.
 

8.Add the water in which the rice was soaked and let it boil.Cover with a lid and cook for 15 minutes.The water should be fully absorbed by now. 

9.Switch off the flame and leave it undisturbed for another 15 minutes.  

10.Open the lid and fluff the rice with a fork.Mix in the rest of the fried onions and serve.

Source : Divyascookbook

Kara pori - Kids friendly

Ingredients:

1. Pori(Puffed rice) - 4 cups
2. Peanuts - 2 fistful
3. Pottu Kadala (fried gram) - 3 tbsp
4. Oil - 4 tsp
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Dried Red Chilly  - 2
8. Hing - a pinch
9. Salt and chilly to taste
10. Curry leaves- a string

Method:

1. Heat 2 tsp oil in a pan and fry peanuts and gram separately. Keep aside.
2. Heat 2 more tsp of oil in the same pan , add red chilly, hing and curry leaves and fry for 2 seconds.
3. Add Pori, turmeric powder, salt and chilly powder and fry for 2-3 minutes until the pori is crisp.
4. Mix in the fried peanuts and gram and enjoy the snack!

Note: I didnt add chilly powder as my baby girl doesnt like spicy snacks. :)

Ghee Rice

Ingredients

 Basmati rice - 2 cups
 Onion - 1 big , finely sliced
 Ghee - 4 tbsp
 Cardamom - 2
 Cloves - 5
 Cinnamon stick - 2 pieces( 1 inch each)
 Star anise - 1
 Fennel seeds - 1/2 tsp
 Bay leaf - 2
 Cashew nuts - 10
 Raisins - 15
 Fried onion  - 1/4 cup
 Salt to taste
 Thin Coconut milk - 2 cups
 Water -  2 cups

Method:

1. Wash and soak rice for 15-20 minutes. Drain the rice and keep aside.
2. Heat 2 tbsp of ghee in a heavy bottomed vessel . Add cashews and saute till golden brown. Add raisins and saute for few seconds. Keep both cashews and raisins aside.
3. Heat 2 tsp of ghee in the same vessel. Once hot add cinnamon, cardamon, cloves,star anise, bay leaf and fennel seeds. When they splutter, add onion and saute till it turns golden.
4. Add the drained rice and saute it for for another 4-5 minutes. Then add water, coconut milk and salt.Cover and bring to boil.
5. Reduce the flame to low and cook till all the water gets absorbed completely and rice is soft.
6. Garnish with cashews, raisins and fried onion.

Mango Lassi

Ingredients:

1. Mango Pulp  - 1 cup
2. Thick Yogurt - 2 cup
3. Water - 1/4 cup
4.  Sugar - 4 tablespoon


Method:

1. Put all the ingredients in the blender and blend on high for 2 minutes.
2. Serve cool.

Peanut butter cookie

Ingredients:

1. Peanut butter crunchy - 1/2 cup
2. Peanut butter creamy - 1/2 cup
3. Egg - 1
4. Sugar -1 cup
5. Vanilla extract - 1 teaspoon


Method:

1. Preheat the oven to 350 degree F. Grease a large baking sheet.
2. In a mixing bowl , combine both the peanut butter and sugar. Then add egg and vanilla. Stir well with a spoon.
3. Roll the dough into balls and place it on the baking sheet. With a fork , press crisscross design on each cookie.
4. Bake for 12 minutes. Cool slightly before removing from the sheet.

Macaroni and cheese - Kids favorite

Ingredients

Elbow shaped Macaroni - 1/2 cup
Cheddar cheese - 1/4 cup
Any Processed Cheese - 2 tablespoon
Whole Milk - 3 tablespoon
Butter - 1 teaspoon
Water - 2 cups
Salt to taste

Method:

1. Bring a large pot of salted water to boil. Wash and add macaroni to the water and cook it till tender, for about 10-12 minutes.

2. Drain the excess water and return the drained macaroni to pot.

3.Mix in the Cheddar cheese, processed cheese(I used Mozzarella cheese), milk and butter .Stir till the cheese melts and you get the desired consistency.

4. Serve hot.

Paneer Mutter Masala

Ingredients:

• Paneer - 1 packet (200 gms)
• Green Peas(Mutter) - 1 cup
• Butter - 2 tbsp
• Onion - 1 chopped finely
• Ginger garlic paste - 1 tsp
• Tomato - 2 medium sized(pureed)
• Cashewnuts -10
• Milk -  1/4 cup(for soaking cashew)
• Cream - 1 tbsp
• Salt - to taste
• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp

Method:
1.Soak cashews in hot milk for 10mins and grind it to paste, set aside.Though this is optional it gives a richness and nice flavour to the gravy.

2.Chop paneer into cubes and place it in hot water so that it stays soft .

3.In a non stick pan ,add butter, allow it to melt. Add onions and fry till golden browned. Then add ginger garlic paste and saute for 2mins.

4. Now add all the powders and fry for a minute. Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.

5. Add peas and paneer cubes and about 1 cup of water and salt and simmer for about 10 minutes till the gravy starts thickening.

6.Now add the cashew paste and then simmer for another 5 minutes.The gravy would be thick and mixed well at this stage.

7. Add cream and mix well. Serve hot with rotis or naan.

Marble Cake

Ingredients

All purpose flour - 2 cups
Eggs - 3
Baking powder - 2 tsp
Sugar  - 1 cup
Milk - 1/2 cup
Butter - 1/2 cup
Vanilla extract - 1  tsp
 Dark chocolate - 5
White chocolate - 5

Method:

1. Preheat oven to 350 F. Grease an 8 x 8 inch pan with butter.
2. Mix all-purpose flour and baking powder. Keep aside.
3. Melt dark and white chocolates and keep aside.
4. Pour the butter, sugar , eggs and  vanilla extract into a bowl. Mix well to make it soft and fluffy. If using an electric mixer ,beat it for 2 min or if using hand, mix it for 5-10 min.
5. Now add the dry ingredients(all purpose flour and baking powder) and milk to the wet ingredients and mix together to form the cake batter.
6. Divide the cake batter into 2 parts. Stir in the melted dark chocolate into one of the parts and melted white chocolate into the other.
7. Pour the white and chocolate cake batter alternatively till all the batter has been used up. Now using a knife/fork make swirls in the batter .
7. Bake the cake for 45-55 minutes until a skewer inserted into the center comes out clean.