Tuesday, July 26, 2016

Oats Ladoo with Badaam Pista Kesar

BM # 66
Week: 4, Day : 3
Theme: Lunch box Recipes

Day 3 and here is yet another Ladoo. The third ladoo for Kids Lunch Box theme. Well I did promise to post all of them , right ? Anyway these ladoos are full of dry fruits . I have added some roasted oats to this , the rest of course you know it all. I used almonds, pistachios, and cashews. I added some powdered Kesar and cardamon to the ladoos and garnished them with saffron and pistachios.

Since kids avoid eating nuts this is a wonderful way to feed them with nuts and oats, what a healthy lunch box !

Oats Ladoo with Badaam , Pista Kesar

1 cup oats, roasted
1 cup dry fruits, powdered
1/2 cup sugar or to taste
Ghee for binding
1 tsp Cardamon powder
Few strands saffron


Roast the oats, let cool.
Pulse them to a fine powder.
Mix oats, powdered dry fruits, sugar, Cardamon powder and some powdered saffron.
Warm the ghee and add gradually mixing with hands.
Add just enough for them to bind.
Garnish with saffron which has been dissolved and made into a paste.
Apply this on the ladoos and place a chopped pistachio on top.

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Monday, July 25, 2016

Poha Naariyal Ladoo

BM # 66
Week: 1 , Day : 2
Theme: Kids Lunch Box

Continuing with the theme of Kids Lunch Box , I have another ladoo today. This ladoo has been made with Poha or the beaten rice along with dried coconut. I added some pistachios and raisins which gave these ladoo an amazing flavor. Poha should be roasted on very slow flame till slightly crisp. I roasted the coconut too, but just for a couple of minutes.

Pohe Naariyal ke Ladoo

1 cup poha
1/2 cup coconut flakes
Sugar to taste
1/2 tsp Cardamon powder
Finely chopped pistachios /almonds / cashews


Roast the poha till nice and crisp.
Roast the coconut for a couple of minutes.
Saute the raisins in ghee, they should swell up.
Pulse the poha and coconut to a fine powder.
Add raisins, pistachios and Cardamon.
Add powdered sugar and mix well.
Now start adding ghee , add just enough for the ladoos to bind.

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Sunday, July 24, 2016

Walnut and Cranberry Ladoos

BM # 65
Week: 4, Day : 1
Theme: Kids Lunch Box

Priya Sri is a blogger friend who taught me an easy ladoo and ever since I am hooked on on these. I love to try new varieties and find an excuse to make these. Suma is another blogger friend who is a ladoo expert and whenever I see ladoos on her blog I drool and wish to grab them right from that screen. Anyway for this week we have Lunch Box for kids as our theme. I made these ladoos for a young friend who had a baby and she loved them to the core.I made three different types and yes, I shall be posting all three this week. The ladoos are healthy and filling and would make a perfect snack for kids lunch box.

For the very first day we have Oats, Walnut and Cranberry ladoos. I am not very fond of oats but somehow I love them in ladoos. So here is how I made these...

Walnut and Cranberry Ladoos

1 cup oats
1/4 cup sugar
Ghee for binding
Roughly chopped walnuts
Roughly ground cranberries

Roast the oats till slightly crisp.
Transfer them to a mixer and powder them.
Remove in a tray.
Add chopped walnuts and cranberries, which have been slightly pulsed in a mixer.
We could add them without pulsing, but this way you get a cranberry flavor which is more prominent.
Add powdered sugar and ghee.
Bind them into lemon sized balls.
Store in an airtight container.

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Tuesday, July 19, 2016

Chocolate Khakhra Sandwich

BM # 66
Week: 3, Day : 3
Theme: Sandwich without Bread

Khakras are very popular in Gujarat. It is a staple breakfast and the Gujju's need them with their morning or evening tea. They even munch them at odd hours. These are so popular that we get a very big variety of these. You name the flavor and it would be available. Chinese, Mexican, Pav Bhaji, Paani Poori, the list is endless. They even have chocolate khakras for the chocolate lovers. Basically these are for kids to be packed in lunch boxes.

For the third day under no bread sandwiches I have a khakra sandwich. I made this with Chocolate khakra making it more chocolaty by spreading generous layers of nutella. I stuffed some tinned pineapple slices and wished I had some whipped cream to top. Cream or no cream the sandwich vanished in a second. It had a amazing flavor and I made it for my breakfast.

Chocolate Khakhra Sandwich

Chocolate Khakhras
Nutella spread
Pineapple slices

Spread Nutella on two pieces of Khakhra.
Pat the pineapple slices on a kitchen napkin to remove the excess syrup moisture and place on one piece of Khakhra.
Cover it with another Khakhra piece.
Garnish with Nutella and cherry or as you wish.

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Monday, July 18, 2016

Murukku Sandwich

BM # 66
Week: 3, Day : 2
Theme: Sandwich without Bread

For the second day under no bread sandwiches I have a Murukku Sandwich. This is a street food served in Chennai. I am not sure if my Chennai friends have had this.One of our friends of Foodaholics group suggested this sandwich and sent me a link too.
The sandwich gets ready in a jiffy, provided you have green chutney. Even otherwise it is a matter of couple of minutes and you have a lip smacking sandwich.

Murukku Sandwich

Green chutney
Cucumber, sliced
Tomato, sliced
Chaat masala
Cheese, grated
Fine Sev ( gram flour vermicelli )

Apply chutney on the Murukku.
Place a cucumber slice.
Next place a tomato slice.
Sprinkle Chaat masala.
Top with grated cheese.
Finally cover it with another Murukku which has chutney inside.
The chutney clings to the cheese and secures the sandwich.
Garnish with Sev.

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Sunday, July 17, 2016

Paneer Chilly Paratha

BM # 66
Week: 3, Day : 1
Theme: Sandwich without Bread

Sandwiches is a very interesting theme and specially when you are challenged to make sandwiches without bread. Sandwich basically means any two layers stuffed with some kind of filling. The first in the series is Paneer Chilly Paratha.
It might sound strange but I like to eat Paneer Chilly with a chapati., just like roti sabzi. People laugh at me, but I don't care and eat it the way I enjoy. Couple of days Bachk I made Paneer chillyand suddenly I though of using rotis as my base for the sandwich. I had some left over rotis from the previous day so I smeared them with a little oil and placed the paneer chilly on top, covered with another roti and made a nice crisp sandwich.

Paneer Chilly Paratha

1/2 cup paneer chilly
2 Chapatis
Oil or butter

Heat a non stick griddle.
Spray some oil.
Place one chapati
Place the ready paneer chilly spreading it well, so as to cover the complete chapati.
Cover with another chapati.
Keep the flame slow.
Take a flat metal plate and place it on top of the sandwich prepared.
Place a heavy mortar and pestle on top of the lid.
Let one side become crisp, flip over.
You must spray some oil before flipping.
This has to be cooked on slow flame so that the chapati becomes nice and crunchy.

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Tuesday, July 12, 2016

Mexican Tomato Soup

BM # 66
Week :2 , Day: 3
Theme: Soups and Salads

For the last day under the theme Soups and Salads I have a soup which is as good as a meal. The soup was in my drafts for such a long time. It was recently when I made the same soup, I realized that I had not posted it. 

It surely is a simple tomato soup but let me tell that the soup gets its creaminess from the rice. The canned tomatoes have a unique flavor, so do not try to substitute with raw ones.The garlic and lime add a amazing zing to the soup and when served with the dip, chips and cheese and olives, it just makes it a complete meal. The dip gets it crunch from onion and the jalapeños, they make it little spicy and tarty. All in all a soup you would want to make over and over again.

Mexican Tomato Soup

1 /2 spring onion
2 tsp olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
2 red peppers
1 big dried or fresh red chilly
2 x 400g tins of chopped tomatoes
800 ml water
1 tsp lime juice
Salt to taste

For the Dip
250 ml yoghurt
2 tsp pickled jalapeño chillies
1/2 onion, finely chopped
Salt to taste
Place the yogurt in a muslin cloth over a bowl.
Leave for 10 -15 minutes.
This will remove some of the water from it.
Beat it well and add chopped onions, salt and jalapeños.

On the side
1 ripe avocado
Tortilla chips

Roast the peppers till charred.
Peel the charred skin and chop the peppers. Keep aside.
Heat oil and add the chopped spring onions.
Add crushed garlic, rice, coriander stalks, red chilly, canned tomatoes and the roasted peppers.
Add salt and water and cook in a pressure cooker for 2 whistles.
Let the pressure release.
Open the cooker and let the soup cool.
Using a hand blender blitz the soup till smooth.
Add lime juice.
Serve with the dip , avocado, cheese , olives and tortilla chips.

You could serve the soup thick or add water to dilute it. You could even season it with oregano , chilly flakes or peppers.

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