Blueberry Banana Walnut Smoothie

The last day of BM#14, these 14days went very quickly. when i decided to do 2 weeks this time, i was wondering will i be able to do!!! well, it was possible, with little planning and lots of help from my hubby and his friends(they finished up all the eggless bakes i made last week). So, for the last day, i thought of making something light and easy and at the same time healthy and Filling snack. 

Ingredients
1/2 Cup Frozen Blueberries
1 banana (i used chiquitta variety)
1- 1/2 Cup Chilled Milk
Handful of Walnuts

Method

• Soak Walnuts in 1/2 Cup Hot water for 10 minutes. Drain and Keep.

• Take all ingredients in a Blender and Blend until smooth. Serve immediately.

Sending this to Kitchen Chronicles #7 - Summer Splash, happening @ Spicy Treats, Event by Kalyani of Sizzling Tastebuds. And also to Kids Delight- Easy to make Snack, hosted by Rujuta, Event by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Aval Paniyaram/Rice Flakes Sweet Paniyaram/Dumpling

Rice Flakes not only make Fluff, Soft Dosa's, they too make fluffy, tasty Kuzhipaniyarams. It is somewhat the same measurement as that of dosa, but with a Sweet twist!!!! 

Ingredients
1 Cup Raw Rice
1 Cup Rice Flakes/Flattened Rice
3/4 Cup Powdered Jaggery
1 tsp Cardamom powder
1/2 tsp Baking Soda


Method

•  Soak Rice and Rice Flakes separately for an hour. Rice Flakes must be immersed in water, don't add too much water.
• Drain the water from rice, Rice flakes must have absorbed all the water. 
• Grind Rice, Rice Flakes in a Mixer without adding water, water in the Rice Flakes is enough. 
• Next add Powdered jaggery and Cardamom to the Rice-Rice Flakes batter and Grind again.

• Take the batter in a bowl and add Baking Soda and Give a brisk stir. 
• Heat the Kuzhipaniyaram Pan, fill little Ghee in the holes of the pan, then pour a spoonful of  batter in each hole. 
• Cook both sides in a low flame and Serve Warm.

Note;
Rice Flakes Paniyaram are very delicate so be very gentle while flipping in the pan and taking them out of the pan.

Check out the Bloggin g Marathon page for the other Blogging Marathoners doing BM#14

Mysore Masala Dosa

Another Lip-smacking, Spicy Dosa recipe - Mysore Masala Dosa.  i was planning to post this dosa yesterday, but was so lazy, i didn't have mood to make the Chutney and the Masala needed for this. Though the list seems to be long, the process is very simple. I read somewhere, that you can even stuff the Dosa with Lemon Rice too. Gotta to try that sometime!!!!

Ingredients

2 cups Dosa Batter

2 tsp Gingely oil

2 tbsp Freshly grated Coconut

Onion Chutney

1 Large Onion

5 Red Chillies, soaked in water for 5 minutes.

a small piece of tamarind

Salt to taste

Potato Masala

2 Big Potatoes, Peeled, Cubed, Boiled and mashed

2 Green Chillies, Chopped

1 onion, chopped

Salt to taste

1 tbsp Oil

1/4 tsp mustard seeds

hing a pinch

Turmeric a pinch

Method

Grind all the ingredients given under Onion Chutney without adding water. 

Making Potato Masala

• Heat a non-stick tava, add oil and spluter mustard seeds, add hing and turmeric.
• Add Onion and green chillies and saute.
• Add Mashed Potato, salt and Mix well. Let it cook in a medium flame for 10 minutes. Take it off the stove.

Making Dosa

• In a Non-Stick Tava, Pour a laddle of batter in the center and spread it in a circular motion.
• Dot the edges with gingely oil. Let the top side cook.
• Spread a spoonful of Onion Chutney on top, sprinkle Coconut. Let it sit for a minute.
• Place a 2-3 spoonful of Potato Masala in the center, Fold and Serve Hot with Chutney of your Choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Cornmeal Sweet Paniyaram/Cornmeal Sweet Dumpling

Sweet Kuzhipaniyarams, an all-time favorite of mine. The original recipe uses Rawa/Semolina/Sooji, since i didn't have any @ home, i tried using Cornmeal. It came out real good, But, took looonng time to cook. you need a lot of patience, the stove should be low flame, or else they will get easily burned.

Ingredients
1 Cup Maida
1 Cup Coarse Cornmeal/Polenta (Regular Rawa/Sooji/Semolina can also be used)
3/4 Cup Sugar (Original Recipe calls for 1 Cup)
1 Cup Milk 
1 tsp Cardamom Powder
1/2 tsp Baking Soda
Ghee for Cooking

Method

• Mix  Maida, Cornmeal,Sugar and Milk together without any lumps. Let this mixture sit for an hour.
• After an hour, add Cardamom Powder and Baking Soda and give a brisk stir.
• Heat Kuzhipaniyaram Pan, fill each hole with little ghee and fill each hole till half with the batter.

• Cook in a Medium flame on both sides, use ghee as required. Serve Warm. 

Note

Take Care to keep the Flame low while cooking, the paniyarams take long time to cook and if you increase the flame, you will end up with burned paniyarams!!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Coriander Podi Dosa/Crepe

Coriander Podi dosa, tasted this dosa in a South-Indian Eat-out here in Dubai. Loved the taste, wanted to try this at home. This Dosa doesn't need any Side-dish, if you wish to have serve with Sambar/Chutney/Podi.

Ingredients

3 Cups Dosa Batter
3 tbsp Idli Milagai Podi/Gun Powder
2 tbsp Gingely oil (optional)


To Grind
a Handful of Coriander leaves
1 Green Chillie
a small piece of tamarind
Salt to taste

Method

• Grind the Ingredients given under 'To Grind' to a fine paste.
• Heat a non-stick tava, Pour a laddle of batter in the center and spread it using the back of the laddle into a thin circle.
• Dot the sides with little gingely oil.
• Cook in a Medium Flame, until the sides turn brown and top-side is cooked.

•  Spread a Spoonful of green chutney on the top and sprinkle Gun Powder/Idly Milagai Podi on top and let it cook for a minute. 
• Fold and take it from the tava and Serve Hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Aval Payasam/Poha Kheer - Microwave Version

Here is another Quick to make Dessert. it took 15 minutes for me to make this kheer. The Quantity i mentioned below will yield 2 Tumblers/Glass of Payasam/Kheer.

Ingredients
1/3 Cup Poha/Aval/Flattened Rice
1/4 Cup Sugar
1 and 1/2 Cup Milk
3 pods Cardamom, Crushed
a Pinch of Saffron, Crushed in-between your palms/back of a spoon (Optional)
1 tsp Ghee
Roasted Almond flakes for garnishing

Method

• In a Microwave Safe Bowl add a tsp of ghee and Poha, Mix Well. Cook @ MW high for 2 minutes. Stirring after 1 minute.
• Add 1/2 a Cup Milk and Cook @ Microwave high for 2-3 minutes. Stirring after every 1 minute.
• By this time, poha must have cooked well or else cook for a minute or two more.

• Add Sugar, Crushed Cardamom and Saffron and remaining Milk and Cook @ Microwave 80 for 7-8 minutes. Keep Stirring after every 2 minutes. 
• Garnish with roasted Almonds and Serve Warm.

Sending this to MEC Event, happening @ Killer On the Plate, Event by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Instant Moong Dal Halwa

First Day of Group 2, BM #14, i start with a sweet note. This Halwa is made using Moong Dal Flour. This can be made in a jiffy, hardly took 20 minutes for me to make it. Surprise Guest or to Surprise your loved ones, this would be a Quick n Easy Sweet/Dessert to make. With these measurements i got half a Coffee-Cup Halwa, which was sufficient for 2 people(me and my hubby), since my kiddo doesn't prefer sweet, i didn't want to make more and waste any. so, if you want to make more, increase the measurements accordingly.

Wishing you a Very Happy and a Prosperous Ugadhi and Gudi Padwa !! :)

Ingredients
1/4 Cup Moong Dal flour (store-bought)
1/2 Cup Milk
2 tbsp Sugar
2 tbsp Ghee
Roasted Almond Flakes for garnishing


Method

• In a Non-Stick Pan, add little Ghee  and Roast the moong flour till nice aroma arises. Take care not to burn the flour, keep the flame low.
• When the flour color changes to light brown, add Milk and keep stirring to avoid any lumps. Let it cook in a low flame for 10 minutes.
• By this time, the mixture would be almost dry, Add Sugar. 
• When the Sugar dissolves completely, add ghee little by little and keep stirring.

• When the halwa comes together as a ball, Take it off the flame and Put it on a greased Plate.
• Garnish with roasted almond flakes and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Sweet Puffs

The Last day for Group 1, BM, the day has been real hectic, Today is my kiddo's open house day. ? Had to rush to his school @ 8:30 and then from there to his Swimming Class and back home the usual routine of Cooking and Feeding. After finishing the usual chores, when i saw the time, it is already 4:00, oh my i haven't done anything for today's post, so ran into the kitchen and thought of baking something quick and easy.  I had some Puff Pastry sheets in my Freezer, but i have already done a Savoury Puff, so decided to do a Sweet Puff, Puff Pastry Filled with Sweetened Coconut and Tutti-Fruti  and flaked almond filling!!!!

Ingredients
Puff Pastry Sheets - 4
for the Stuffing
2 tbsp Sweetened Coconut Flakes
1 tbsp Tutti-Frutti
1 tbsp almond Flakes
1 tbsp Condensed Milk 

Method

• Pre-heat the Oven to 180C. Line a Baking tray with Parchment Paper
• Thaw the Pastry sheets.
• Combine all the ingredients given for stuffing together in a bowl.
• Place a Spoonful of Filling in a Pastry Square, fold and seal the ends. Brush the top with oil
• Place it on the baking tray and Bake for 30-40 minutes.

It was fun to be part of the BM, hope you all enjoyed by Bakes these 7 days

• Mexican Wedding Cakes
• Eggless Dry Fruit Cake
• Eggless Cardamom Cookies
• Breakfast Bars
• Eggless BlueBerry Muffin
• Almond Shortbread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Almond Shortbread

Day 6, Blogging Marathon, Another Fool-proof recipe from Joy of Baking. Instead of baking them as cookies, the recipe calls for baking it in a tart-pan, it came out very good. 

Ingredients
1/2 cup unsalted butter, room temperature
1/4 cup white sugar (i used powdered, granulated would also be fine)
1/2 tsp pure vanilla extract
2/3 cup All-purpose flour
1/3 cup almond flour (meal)
2 tbsp corn flour
1/8 tsp salt
Flaked almonds for decorating the top of the shortbread (optional)

Method

• Preheat oven to 150C.  Have ready a 8 inch (20 cm) tart pan with a removable bottom. 
• Beat the butter and sugar until smooth. Beat in the vanilla extract. In a separate bowl whisk together the flours (all purpose, almond, and Corn Flour) and salt. 
• Add this mixture to the butter and sugar mixture and beat just until incorporated.
• Press the shortbread dough evenly into the tart pan.  Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. 
•  Using a sharp knife, make shallow lines the top of the shortbread into 12 even pieces.   

• Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
• Place in preheated oven and bake until it is nicely browned (biscuit color), about 45 - 55 minutes.  
• Transfer shortbread to rack and cool for five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges (along the lines scored).  Cool completely on a wire rack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Blueberry Muffin, My 300th Post!!!!!!

Day 5, Blogging Marathon and My 300th Post, I baked Blueberry Muffins from Egglesscooking.Com. For the First time i m using Silken Tofu as an Egg Replacement. Loved the result, the muffins were sooo soft, fluffy and delicious.  I have followed the recipe to the word, thanx to Madhuram for sharing a wonderful recipe.

Ingredients
1/2 Cup Butter, Softened
1& 1/4 Cups Sugar
1/2 Cup Pureed Silken Tofu 
1/2 Cup Plain Yogurt 
1/4 Cup Milk 
1 Tsp Vanilla Extract
2&1/2 Cups Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 Cups Blueberries ( I Used Frozen)

Method
To Make Cake Flour

Measure the same amount of All Purpose flour and remove a 2 tbsp of Flour for every 1 cup of All Purpose Flour and replace the same with Corn Starch and Sift the flour 3-4 times.

Here in this case, i removed 5 tbsp from 2.5 Cups of All Purpose Flour and added 5 tbsp Corn Starch and sifted the flour 4 times.

To Make Muffins

•  Preheat oven at 350F/180C for 15 minutes. Grease Muffin Tray. I used take-away aluminium muffin cups.
• Blend silken tofu and yogurt separately. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.
• In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
• Cream the butter and sugar in a large bowl until it’s light and fluffy. To this mixture add the liquid ingredients little by little, beating well after each addition.

• Now combine the dry ingredients and blend well. Stir in the blueberries.
• Pour the batter into the prepared Muffin pan and bake for about 30 minutes or until done.
• Remove from the oven and let it cool on a wire rack. 

Sending this Fluffy muffins to Bake Fest happening @ sizzling Tastebuds, an Event by Vardhini of Zesty palette

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Breakfast Bars

Day 4, Blogging Marathon, I m posting a Healthy Breakfast Bar recipe i happen to come across a Fellow Fooderati Anja Schwerin's  Blog. Loved her healthy Baked Goodies. I couldn't resist trying this Oatmeal Bars. Beauty about them is you don't need the regular baking ingredients, like flour,butter, sugar etc. So Healthy and Filling, more suitable for people who are always on the run and Compromise their Breakfast, just pack and go and nibble on your way to work!!!!  Hope you guys enjoy this as much as i did. Thanx Anja Schwerin for sharing this wonderful recipe.

Ingredients
1 1/4 cups Mixed Grain Flakes (Oats,Wheat, Barley and Rice)
1/2 cup chopped nuts (almonds, Hazelnuts, walnuts, pistachios)
3/4 cup dried fruit (apricots, raisins, prunes,Black Currant)
1 tbsp Dessicated Coconut
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
1 tbsp Honey (optional)

Method

• Mix all the ingredients together. 
• Add Milk and Mix well. Let it sit for 10 minutes for the milk to soak in.
• Preheat the Oven to 180C and Bake for 35-45 minutes.
• Take it out of the Oven, Let it cool for 5mins.
• While they are still Warm, cut them into squares, cool completely and store in an air-tight container

Sending this to Bake Fest happening @ Sizzling Tastebuds, Event by Vardhini of Zesty Palette, And Also to Show me your Hits - Fiber Rich Food, happening @ Spicy Treats

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Eggless Cardamom Cookies

Day 3, Blogging Marathon, i chose to bake Cardamom cookies from Mireille Roc's Gourmet Global. I was supposed to do this post for last week's Blog Hop Wednesday,started by Radhika of Tickling palates but due to time and other commitments i couldn't post that time.  The Original Recipe has Egg and Butter in it, i haven't used eggs and replaced butter with Crisco Shortenning,  Recently saw Julie and Julia, Oh my i m a BIGGGGG FANNNNNN of Meryl Streep!!!! The Movie's Influence, i buttering a lot!!!!! :) A Week full of Baked Goodies, and already 2 first bakes had butter, hubby darling gave me a look, when i said this too has butter, so had to switch to Crisco!!! Nevertheless, end result doesn't make you feel for that!!! Got 2 dozen Crispy and Cardamom flavored Cookies, half a dozen vanished straight out of the Oven. 

Ingredients

3/4 Cup all purpose flour

1/4 Cup Almond Flour (Store-bought)

1/2 teaspoon baking soda

2 teaspoons ground cardamom

1/2 Cup Powdered Sugar

1/4 tsp Salt

1/4 cup Milk

1/3 Cup Crisco Shortening

Method

• Preheat oven to 350 degrees.  Grease and Line a Baking tray with parchment paper.
• In a bowl, Whisk together Flour, Almond meal, Baking Soda, Cardamom Powder, Salt and Sugar.
• Add Crisco Shortening and knead. Add Milk and form a dough. Cover and refrigerate the dough for 30 minutes.
• Roll the dough out and Cut into desired shapes or Pinch a small ball of dough and shape the inbetween your palms.I tried both.

• Line them on the prepared baking tray and bake for 15-17 minutes or until the cookies turn Golden Brown (the color of Whole Wheat)
• Take them out of the oven and let them cool on a wire rack.
• Store them in Air-tight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Eggless Dry Fruit Cake - Apricots n Raisins

The Second day of Blogging Marathon, i m posting an Healthy Nutrition Rich Dry Fruit Cake. I happen to stumble upon Sudha Iyer's Avial n Rasam Blog!!!!  Loved her bakes,. She bakes using Whole wheat Flour and Eggless too. Bookmarked her Dry Fruit Cake.
 I have modified the recipe a bit. I used a combo of Whole Wheat Flour and All Purpose Flour and used Butter in place of oil and Instead of White Sugar i used Light Brown Sugar. Loved the end Result, Fluffy,  tasty and healthy!!!!

Ingredients
1 Cup Whole wheat flour
1 Cup All Purpose Flour
1 Cup Light Brown Sugar
1/2 Cup Butter
1 tsp Baking soda
1 tsp baking powder
1 tsp Cinnamon powder
Nutmeg powder a pinch
1 cup Milk
1/2 Cup dry fruits : apricots and Raisins, Chopped

Method

• Preheat the Oven to 180C and Grease a Cake Pan with Oil/Butter or Line it with Parchment Paper.
• Sift together all Dry ingredients in a bowl - Flour, Baking soda, Baking powder, Cinnamon powder,Nutmeg
• Add sugar to the dry ingredients. Stir in the dry fruits and butter. 

• Add Milk to this mixture and Mix well. Pour the batter in the prepared cake tin.
• Bake for 40 - 45 minutes or until done.
• Take it out of the oven and let it cool for a few minutes. Slice it up and Enjoy!!!

Sending this to Bake Fest , happening @ Sizzling Tastebuds, Event by Vardhini of Zesty Palette

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Mexican Wedding Cakes

Today is the First day for 14th Edition of Blogging Marathon. For this Edition too i chose Baking as my theme. For the First Day, i m posting the recipe for Mexican Wedding Cakes, also known as Russian Tea Cake, Italian Butter nut, Snow Drop,etc.. These are Small Sugary Delights, which melt in your mouth. They were great hit @ home. Kids Loved it and even biggies like us too. Take care to shape them as 1 inch balls, coz you need to taste the whole cookie in your mouth, to experience them Melting in your Mouth.

Ingredients

2/3 cup Mixed nuts (Almonds, walnuts, hazelnuts)

1 cup unsalted butter, room temperature

1/4 cup confectioners' (powdered or icing) sugar

1 teaspoon pure vanilla extract or Cinnamon 

2 cups all-purpose flour

1/4 tsp salt

Topping

1 cup powdered (icing or confectioners) sugar, sifted

Method 

• Preheat oven to 180C.
• Place nuts on a baking sheet and bake for about 8-10 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor or Mixer, and process until they are finely ground (but not a paste).
• Beat the butter and sugar until light and fluffy using a Beater. Add the rest of ingredients one by one and Beat together to form a soft dough. Cover and refrigerate the dough for about one hour or until firm. 
• Form the chilled dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

• Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. 
• Let cool completely before storing. Can be stored in an airtight container for several weeks.

Check out what other Marathoners are Doing for BM#14

Whole Wheat Cornmeal CupCake/Muffins with Caramel Frosting

My Oven is baking busy all these days, so for Magic Mingle #3 too, i chose to bake something interesting, so it doesn't stay waiting for my Family's attention. First i attempted to bake Broa/Portuguese Corn Bread, but me and yeast are lover's  who are still having a Pillow-fight, so it didn't turn out well!!!! 

So, again in the evening i tried to bake these muffins, thank god, they came out well. After tasting, we felt we need some more sweetness in the muffin, so i added Dulce de leche frosting. Needless to say, they vanished!!!!!

Recipe Source : The Happy House Wife

Ingredients

1 cup Whole wheat flour

1 cup Yellow cornmeal

2/3 Cup Light Brown Sugar (increase to 3/4 Cup, for a sweeter Cupcake)

1 teaspoon salt

1 Tablespoon baking powder

1 tbsp Flaxseed Meal mixed with 1/4 Cup of Warm Water - Replacing 1 Egg

1 cup milk

1/3 cup canola oil/Butter

Almond Flakes for garnishing

Frosting

1/4 Cup Dulce de Leche /Caramel Spread (store-brought)

Method

• Preheat Oven to 180C. Grease a  Muffin Pan ready. 
• Mix all the Dry Ingredients together. 
• Add the Wet ingredients one by to the Dry Mixture. Combine Well. 
• Spoon them into Greased Muffin pan. Fill till 3/4th  of each Cup. Garnish with almond flakes.
• Bake for 30 minutes or until tooth-pick inserted comes out clean.
• Take it out of the Oven. Let it sit in the pan for 5-10 minutes. Take it out of the pan and Cook completely on Wire Rack.

• For the Frosting, let the Cupcake Cool Completely. Spoon 2-3 tsp of Sugar syrup on top of each muffin and go creative over the Muffin with the frosting.

Sending this to MM#3 - Wheat and Corn, happening @ Sizzling Tastebuds.

Note

Baking time differs from Oven to Oven, so bake accordingly