Whole Wheat Waffles

Wish you all a happy new year 2015! This is the first time I am joining the Blogging Marathon and am excited to be a part of this. I am hoping this would motivate me to blog more and cook different foods. For the blogging marathon of 48th edition , I have chosen 1 cuisine and 3 dishes and decided to cook on French Cuisine. Waffles are eaten throughout everywhere and originated from French/Dutch. In US , it is commonly called as ‘Belgian Waffles’
I purchased the waffle maker during the Thanks giving holidays and tried it couple of times . I followed the basic recipe from the booklet which was provided for the first time and then browsed through the recipe from different sites . I finally made it eggless for our breakfast.
Ingredients
Whole wheat flour – 1 cup
Baking powder – 1.5 tsp
salt – a pinch
sugar – 2 tbsp.( I use brown sugar )
vegetable oil – 1 /4 cup
milk  - 3/4 cup
flaxmeal – 1 tbsp
water – 3 tbsp
vanilla extract – 1 tsp.
Method
In a small bowl add the flaxmeal with water and beat well. In another bowl , add all the dry ingredients and thoroughly mix. Now add the wet ingredients one by one and stir it continuously so that there are no lumps and keep it aside.
in the mean while , Preheat the waffle maker. Once it is ready , brush it with little oil and pour mix on the waffle iron and cook it until golden brown ( Mine had a setting to choose little brown – dark brown )
Once ready , take out an serve it based on your choice I served it with strawberries / blueberries / whipped cream with chocolate syrup. Kids really enjoyed it..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Dhokli nu Shaak–Gujarat Special

For this month Indian Cooking challenge –  Srivalli chose the dish from Gujarat- Dhokil nu Shaak. I was not sure if I will be able to participate for this month as I was not totally prepared . in the last minute , I made it for dinner.
Ingredients
For Dhokli
Besan – 1/2 cup
water – 1 3/4 cup.
Red chilli powder – 1/2 tsp
salt – per taste
Method
Mix the besan , red chilli powder , salt with water to a smooth consistency. Heat a non stick pan and pour the mix . Keep stirring continuously in a low medium flame until the mixture thickens. Pour into the greased plate and allow it to cool. cut into squares and keep it aside and start preparing the gravy.
ingredients for gravy
Mustard seeds – 1/2 tsp
cumin seeds – 1/2 tsp– 2 crushed
turmeric powder – 1tsp
red chilli powder – 1 /2 tsp
Sour cream – 1/4 cup with 1/4 cup water ( Instead of sour cream you can use buttermilk
cumin / coriander powder  - 1 tsp
asafoetida – a pinch
oil – 2 tsp
Method
Heat 2 tsp of oil and add mustard seeds , cumin seeds , garlic cloves
once it splutters , add other spices ( turmeric , chilli powder , cumin coriander powder , asafoetida , salt ) and cook for few mins until the flavor blend together,
Now add the buttermilk mixture and dhoklis.  Simmer and cook for 5 –7mins.
Serve it immediately.
You can have it roti or even with plain white rice.

Badam Halwa

 

This Badam halwa is for the Indian cooking challenge for the month of November . Its been a long time I could not participate in Srivalli’s Indian Cooking challenge. I mailed her couple of days to find out if the challenge is happening and she sent me the details.. I am happy to particpate this month.

Ingredients

Almonds - 1/4 cup

Milk  - 1/4 cup

Ghee - 4 tbsp

Sugar - 4 tbsp

Cardamom powder - a pinch

Method

1) Soak the almonds overnight ( I soaked it more than 24 hrs as I could not start making as planned )

2) Wash and Peel the skin of almonds

3) Make the past by adding required milk

4) Heat the non stick pan  with ghee and add the almond paste

5) Keep the flame low and stir until you get a nice pink color. It would take about 10 mins.

6) Slowly add water and make it to halwa consistency.  

7) Add the sugar and cardamom powder and mix well.  Keep stirring well until the ghee floats up.

Oats Dosa

Oats Dosa
Yields ~ 12 - 13 medium dosas

Ingredients
Oats - 3 cups
Rice flour - 3 tbsp.
Rava ( Sooji ) - 3 tbsp.
Salt - as needed
Butter milk - 1 1/2 cups
Green chillies - 2 to 3
water - as needed.
Oil - as needed

Method
1) Dry roast the oats in tawa and grind it in mixie
2) Mix the first 5 ingredients and make it batter consistency by adding water slowly.
3) Chop the green chillies and mix it well
4) Leave it aside for 15 - 30 mins
5) Heat the dosa pan ( I use cast iron pan ) and pour a ladle of batter and spread it circular motion.
6) Add 1 tsp oil around the dosa.
7) Allow it to cook for sometime . Now flip to cook the dosa on the other side.
8) Once cooked, Serve it hot with sambar or chutney or dosa milagai podi.
Notes
This dosa needs to be taken hot otherwise might not taste as good.
You can add pepper powder / cumin seeds as well.
For kids , i made it without adding chillies, instead i added little pepper powder to batter.
You can try adding grated carrots as well.

Lauki Halwa

Ingredients
Lauki grated – 4 Cups ( Peel outer skin and seeds inside and grate it )
Sugar – 2 cups
Ghee – 3 tbsp.
Cardamom powder – a pinch
cashew / almonds – handful ( both together )
Saffron ( kesari ) – a pinch.
Milk - 1/4 cup

Preparation
Peel lauki and remove the seeds inside. Grate it, Take the pressure cooker, Add 2 tbsp ghee and saute grated lauki for 5 - 10 secs.  Add 1/4 cup of milk ,  then pressure cook for 1 whistle.

Wait for sometime until the pressure is released from cooker , then add Sugar and cook for 10-15 mins. Stir frequently.

Add cardamom powder and saffron. Cook until all the moisture evaporates and it turns into pudding  consistency. When done turn off and allow the halwa to cool.

Add 1 tbsp of ghee in a kadai and toss the cashew/almonds.

Remove the nuts and add it to halwa before serving.



Lauki Halwa

Slow Cooker Paal Payasam

I made this payasam for my husband's birthday and my FIL's star birthday this year.
Paal payasam was indeed easier to make in a slow cooker. I want to put my slow cooker to use and try many recipes. Hopefully you will see them soon in my blog space.

Below is the recipe for paal payasam - slow cooker method

Ingredients
Basmati rice - 2 tbsp.
Whole milk - 4 cups
Sugar - 1/4 cup ( you can adjust and add little more/less depending on your taste )
cardamom - 1/4 tsp
cashews - chopped
ghee - 1 tsp.
raisins - few
saffron - few strands ( this is optional )

Method

1) Soak basmati rice in water for about 20 mins.
2) Then place the rice, milk , sugar and cardamom in slow cooker and keep it in high for about 1 hour.
3) Switch to low for another 2 hrs ( Keep stirring the paaysam  for every 1 hr or so..
Note :
You can adjust from high to  low when milk starts bubbling so much.
4) In a separate pan , Add ghee and roast cashew and raisins . Garnish it on the top.
5) If you are using saffron , soak it in the warm milk for 5 to 10 mins and add it to payasam.

You can serve the payasam in small bowl ( either warm or keep it in refrigerator and serve cold ) . I served it warm.

Slow Cooker Paal Payasam

Eggless blueberry muffins

 

After a long hiatus, am back to my blog space. Though I have been visiting and reading blog posts , I did not get a chance to post any recipes.

Ingredients (this will yield 12 big muffins and 10 small muffins )

Whole wheat flour – 21/2 cups

Baking powder – 2 1/2 tbsp

Milk -  2 1/2 cups ( if using egg , reduce to 2 cups )

Blueberries – 2 cups ( I used frozen)

Vanilla extract – 2 tsp

Vegetable oil – 1/4 cup

Sugar – 3/4 – 1  cup ( I used white sugar )

Cinnamon – 3 tsp ( optional ) – I did not use it.

Butter or PAM spray – for greasing

Method

Preheat the Oven to 375 °F. Grease the muffin pans with PAM Spray or Butter.

Mix all the ingredients except Blueberries until smooth.

Add the berries and mix well. Take the mixture and fill into the muffins until 2/3rd.

Bake it until the toothpick inserted comes out clean. Approximately it took 25-30 mins.

Allow it to cool and serve it..