Friday, February 16, 2018

Fig Milkshake | Dried Fig Smoothie | Smoothie Recipe

Fig Milkshake, a healthy and creamy milkshake made from the dried figs. This milkshake is one of our recent favorite drink, it tastes so good on its own and quite filling too. Actually this milkshake was inspired from the dates milkshake. When we were in bangalore, ST was quite fond of dates milkshake that was available in his office canteen, even he noticed about how it was prepared in the canteen and told me, but as i'm not a big fan of dates in drink, i never attempt to make at home.
Now coming to figs, whenever we go to costco, we have the habit of buying MORE. Some times i wonder that how the bag looks so small in the store now turned into huge sack!!! It's just me or anyone else have the same experience. That's how, the large bag of figs got into my pantry, after munching them for a while, i was really bored to eat it, that's when i remembered the dates milkshake and prepared the same way replacing dates with figs and it turned out so creamy and delicious. Guess this is the perfect & delicious way to finish the remaining figs!!!!   

Fig MilkShake

Preparation Time : 5 mins | Cooking Time : 0 minsServes :
Recipe Category: Smoothie | Recipe Cuisine: General
Dried Fig - 6
Warm Water - 1/2 cup
Honey - 1 to 2 tsp
Milk - 1 to 1/2 cup 

Soak the figs in warm water for 20 mins, then add into the blender jar along with the soaked water and honey.Blend into smooth paste, then add milk into jar and again blend it until all combine together.That's it, Yummy and creamy Fig Milkshake is ready.
  • Soaking the figs helps to grind them easily.
  • Don't discard the soaked water, it has lot of flavor.
  • Adjust the milk as per the consistency you want.
  • If you want mild sweetness to your smoothie, you may not need the honey, just the sweetness from the figs is enough.

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Wednesday, February 14, 2018

Potato Bajji | Aloo Bajji | Urualai Kizhangu Bajji

Potato/Aloo Bajji, an easy deep fried snack made from the potato and besan. Generally i don't prepare anything special for valentine's day, but this year, after seeing all the feeds from social media, i was too tempted to try something that suits today's theme. But again i don't want to make anything sweet or chocolatey, since ST doesn't like them much, in the end, i have to finish the whole thing.So i want to try something that we both could enjoy, that's when this idea came, why don't try bajji in heart shape? Yes, that are doable and we both love to have bajji with our tea. Luckily i have all the ingredients with me, so immediately i have prepared this bajji. They turned out super cute and taste absolutely delicious. ST also quite surprised by this heart shaped bajji !!!! Now let's check out the recipe.

Potato Bajji

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 2 to 3 
Recipe Category: Snacks | Recipe Cuisine: Indian
Potato - 2 to 3 
Besan - 1/2 cup
Rice flour - 2 tbsp
Baking soda - 1/8 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Orange color - a pinch(optional)
Salt - to taste
Water - as needed
Oil - for deep frying 

In a bowl, add besan,rice flour,red chili powder, turmeric powder,baking soda& salt, mix it well, pour water little by little and make a thick paste first.If you're adding food color, add it now and then pour some more water & make a thick batter.The batter should be neither too thick not too thin. Set it aside. Peel the skin of the potato and cut into thin slices. Then using the heart shape cookie cutter, cut it into heart shape.Do the same for the remaining potato slices too.Heat the oil for frying.Take a slice of potato, dip it in the besan batter well and gently drop it in hot oil.Cook on both sides on medium flame until they are crispy. Remove from the flame and place it on tissue paperTada, Quick and tasty Potato Bajji is ready. Serve it with coconut chutney & coffee/tea
  • Don't pour all water at once in the besan, add little by little and mix it. This helps to avoid forming lumps in the batter.
  • You can use either slicer or knife to slice the potato
  • Cook the bajji in medium flame to ensure that the inside also cooked well.
  • Cut the slices into heart shape is purely optional.
  • The left out potato from the heart shape can be used in other curries or at the end, simply dip in the batter and fry it as usual(if you don't worry about the shape :-))
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Monday, February 12, 2018

Vegetable Puffs | Bakery Style Veg Puffs | Savory Puff Pastry

Vegetable Puffs, an Indian style savory puffy pastry with mixed vegetables stuffing inside. In lates 90s almost every bakery and tea shop in our town had this vegetable puffs & eggs puffs in their counter as a mid day snack. And that time, it was selling like anything and mostly it would be finished within a hour. Unlike many people, i'm not a big fan of those puffs then & now. In those days, i found that the masala in the stuffing was overpowering, so when some one offered me this puff during our visit to any relative place, literally i removed all the stuffing from inside and had the pastry alone :-) . To be honest i was like that until i make on my own. 
When it comes to pastries, i'm always lean to the sweet side and find that the pastries texture are so good  with sweet than the savory. But ST is total opposite to me, he doesn't like sweet in general. So for this sake, i had started to bake some savory pastries at home. Out of all savory pastries that i have tried so far, avocado rolls and the vegetable puffs are our family favorite. I often prepare them as a snack for our weekend evening tea.
If you have puff pastry in hands, then this yummy & bakery style puffs will be ready in 30 mins.Here in the recipe i have used the veggies like potato, carrot & peas. But this can be made with only potatoes or peas also, i had tried that way also and it tasted equally good. Now let's check out the recipe. 

Vegetable Puffs

Preparation Time : 15 mins | Cooking Time : 20 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Puff Pastry - 1 sheet
Mix veg - 1 cup(potato, carrot & peas)
Onion -1 small
Tomato - 1
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 1 tsp
Butter/ Ghee - 1 tsp
Coriander leaves - few

Cut the veggies(potato & carrot) into small cubes, place it on the steamer plate along with soaked peas and steam it for 10 mins in the medium flame. Heat the oil in the pan, add the chopped onion and sauté it till it becomes translucent.Then add the ginger garlic paste and sauté  till the raw smell leaves, then add the cooked veggies.Add tomato and the spices(turmeric, red chili & garam masala powder) & salt, give a good mix, then add a tbsp of water and mix it all together well.Cover the pan with lid and cook till the raw smell of the spices leaves and it becomes thick. Turn off the heat and add the chopped coriander leaves.Mix it well. That's it, stuffing for the puffs is ready. Let it cool completely.Preheat the oven at 425F.
Now take the puff pastry, first cut it into three vertical sheets, then again cut each sheets horizontally into two pieces. Place around 1 to 1&1/2 tbsp of stuffing into each sheet.Wet the corners with water and close the sheet into half. Do the same for the remaining sheets. Place it on the baking sheets and brush on the top with ghee.Place it on the preheated oven and bake it for 20 mins. After first 10 mins, rotate the pan once and increase the temperature to 450F and bake it for the remaining 10 mins. Remove it from the plate and again brush the top with the ghee.Tada, Homemade Vegetable Puffs are ready.Serve it with coffee or tea.
  • While steaming the veggies, cook till it becomes almost done. No need to cook till it soft, otherwise it becomes mushy in the end.
  • Instead of garam masala powder, you can use the sambar powder also.
  • I have used the store bought puff pastry.
  • Take the pastry from the refrigerator just before 20 mins of baking. Otherwise the fat from the pastry would start to melt and it won't get the layers nicely after baking.
  • Make sure that the stuffing is cooled completely before you put it on pastry sheet.
  • Cook the veggies till all the moisture evaporates, otherwise the puff pastry will be soggy after baking.
  • Here i have used overnight soaked peas, but you can use frozen peas also.

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Wednesday, February 7, 2018

Red Bell Pepper Chutney | Capsicum Chutney | Chutney Recipe

Red Capsicum/Bell pepper Chutney is one of my favorite chutney to have with my dosa and idli. Generally i like the flavor of capsicum and love to add way more in my pizza & pasta, so no surprise,i do like this chutney.  First time, i came to know about this chutney when i was browsing through pinterest, the vibrant color of this chutney really caught my attention, ever since i'm making this chutney regularly at my home as the side dish for idly/dosa.
So far i have tried this chutney with both red & green color bell pepper and each of them have their unique flavor and good on its own, but my personal favorite is red bell pepper chutney. Not only it looks vibrant, the flavor from the red bell pepper is so wonderful and making you wanting more & more. Either with spongy idly or crispy dosa, it tastes absolutely delicious. Though i have prepared various chutney at home regularly, just now i realized, that i hardly post any chutney recipe here, will try to post more simple chutney recipe that goes well with idly/dosa.

Red Bell Pepper Chutney

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 to 3  
Recipe Category: Chutney | Recipe Cuisine: Indian
Red capsium/bell pepper - 2(small)
Chana dal - 2 tsp
Red chili - 2 
Tomato - 1
Pearl onion - 2
Garlic - 1 
Sesame oil - 1 tsp
Salt - to taste
To Temper
Sesame oil - 1/2 tsp
Mustard  - 1/4 tsp
Curry leaves - few

Cut the capsicum into small chunks and discard the seeds. Then cut the tomato into small pieces and take all other ingredients as ready.Heat the oil in a pan, add chana dal and red chili, roast till the dal becomes golden brown.Remove from heat and add into mixie jar. Then add the onion & garlic in the same pan and sauté if for 30 secs, then add capsicum and sauté it for 2 mins.Now add the tomatoes and sauté till it becomes mushy. Remove from heat and let it cool completely.First grind the dal and red chili into coarse mixture, then add the sautéed veggies into the mixie jar.Add the required salt and grind into smooth paste(water from the tomato is enough to grind into smooth paste). Transfer into the  bowl, temper the ingredients listed under "To Temper" and add into the chutney.Colorful and Flavorful chutney is ready. Serve it with idly/dosa. We had it with cone dosa!!!
  • Sesame oil gives great flavor to the chuney.
  • You can make the same chutney with green bell pepper too.
  • Chutney has mild sourness from the tomato, if you want more sourness in your chutney, you can add one more tomato.
  • Cook the capsicum till it becomes soft.

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Monday, February 5, 2018

Beetroot Rice | Beetroot Pulao | Variety Rice

Beetroot rice, an quick to make rice recipe with the grated beetroot. Next to beetroot raita, this is my favorite recipe made with beetroot. I have heard many people saying that they don't like beetroot because of strong earthy flavor, if you're one among them, give a try on this, this rice recipe doesn't have that strong flavor, since it has garam masala & ginger garlic paste, those flavors subside the strong beetroot flavor. 
Mild sweetness from the beetroot along with those whole spices & garam masala, it taste so delicious.This beetroot rice is ideal to pack for lunch box along with simple raita and chips. To be honest, i won't need any of those side dishes for this rice, as it is, it's so good, they are so flavorful and really very appealing. Here in the recipe,i have used the basmati rice, but some times, i had tried it with jeeraga samba rice, that too tastes equally good. Personally i like the beetroot rice that have been made with basmati/ jeeraga samba rice than the regular rice. I guess, the rice flavor is also key in this recipe, but you can try with whatever you like, after all it's all personal preference right?? Now let's check out the recipe.


Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Beetroot - 1 cup (grated)
Cooked Basmati Rice - 2 cup
Onion - 1 (small)
Green chili - 2
Curry leaves - few
Ginger garlic paste - 1 tbsp
Garam Masala powder - 1 tsp
Salt - to taste
Oil - 2 tsp
Cashews - 4
Cinnamon- 1 inch stick
Cloves - 3
Cardamom - 1
Bay leaf - 1
Lemon - 1/2

First cut the onions into thin slices, slit the green chilies and grate the beetroot. Heat a pan with oil, add the whole spices(cinnamon, cloves, cardamom & bay leaf), let it fry in the oil for 30 secs.Then add the cashews, roast till it becomes golden brown, next add the onions, curry leaves & chili. Saute till the onions becomes translucent.Add the ginger garlic paste, saute till the raw smell leaves, then add the grated beetroot, saute the beetroot till it cooks.Keep the cooked rice ready. Once the beetroot is cooked, add the salt and garam masala. Give a good mix.Add the rice, gently mix it with the beetroot masala and finally squeeze the lemon. Switch off the flame.Tada, Tasty & healthy Beetroot rice is ready to serve. Serve it with onion raita & some chips.
  • You can use left over rice also for this beetroot rice.
  • I have already added salt while cooking the rice, so while sauteing, just added salt for the beetroot alone.
  • When you make variety rice,always add salt to rice while cooking itself,that will give balanced seasoning to the rice.
  • For richer taste,instead of oil, use ghee.
  • Ginger garlic paste and garam masala gives great flavor to this rice, so dont skip it.
  • Depends on beetroot sweetness and your preference, you can adjust the green chili and also if you want more spice, add 1/2 tsp of  red chili powder also.

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