Thursday, May 31, 2018

Rotimatic Review: All Your Questions Answered

Rotimatic Review, all your questions answered
Rotimatic review, all your doubts, questions, enquiries, doubts answered in this post with as much as possible detailed information.
What is Rotimatic? Rotimatic is a machine in which you can make hot rotis all automatically. Just fill flour, water, oil in respective containers in the machine, set the thickness, roast level and number of rotis. You can sit back and enjoy your time with your family or do your work, the Rotimatic does the job for you.
More interestingly they have other options to make puri (just gives you uncooked flattened ones, which you have to deep fry), pizza too.
Rotimatic is available now in Singapore, UK, US, Canada, Australia and Gulf countries.
Two main questions that raise as soon as you hear or see Rotimatic - Taste and cost.
Let's first talk about taste. I won't compare handmade roti with machine made roti. But I would say the rotis from Rotimatic does not have any artificial smell or taste. It is as flavorful as the handmade ones. Tastes the same too. Though the thickness of the roti is more than the handmade ones. I smear little ghee just like I do for phulkas and keep inside hot pack. This helps the rotis turn softer and stay soft. No crispy or hard rotis. Each Rotimatic rotis puff consistently. You know puffed roti means soft rotis.
my first Rotimatic roti
Now the cost. Is it worth to buy? It costs 999 USD. Yes, it is expensive. Because it's a new invention in the market for a Smart Kitchen - imagine how expensive washing machines and smartphones were when they were first introduced.
But it is up to you to decide. If you choose comfort over cost, then no issues here. Think about eating outside, if you’re eating out 4 times a week, that’s $320 spent a month; you could’ve paid off your own Rotimatic in a little over 3 months of takeaway food. You opt for takeaway or using frozen rotis just because you are too exhausted after work, after a day out or even after a long day of work at home cooking throughout the day? Preparing dough, rolling out and cooking under humid conditions.
Here you just need to fill the containers and just concentrate on a sabji, dal or any gravy to go with rotis. You can even prepare the side dish in the morning so that evening you can feel relaxed about dinner preparation. You know what goes inside the roti, you can make it nutritious, while in takeaway or frozen roties, you can’t decide what goes into their rotis.
So, these two are your main concerns that raise first when you hear about Rotimatic.
After you decide to buy, you must be thinking about how it fits into your kitchen - the space, weight, noise. Rotimatic is bulk, occupies some space just like a wet grinder. You can have it placed just near your dining area so that it is easily accessible.
Noise is in between a washing machine and a blender. Me or my family didn't find it annoying. At least as of now where we just watch the machine do the work curiously. People who have babies or who prefer silence may find it noisy but remember while your Rotimatic is busy preparing rotis, you can enjoy your time away from the machine, so that it is not an annoying noise if at all you are sensitive to that noise.
Rotimatic
I have a discount link for my friends/ followers, so if you want to buy, you can use this link and get a 75$ off!

Things to love about Rotimatic:

  • You need not worry about the recipe, nor the measurements. Just fill the respective containers, you get a consistent quality rotis at home every 90 secs. Though it's machine made, you know what ingredients go inside. No nasty preservatives or anything! 
  • It is not only used for making rotis. It can spread and give you, equal sized Puri and Pizza base. So, it is Rotimatic, Purimatic and Pizzamatic. For the latter two, the Rotimatic will make you the base and you'll have to pop it in the fryer or the oven to cook it to your liking. With more upgrades in the pipeline, that will be automatically sent to your Rotimatic for free in the form of notifications and software upgrades. 
  • You can get creative and use this option to make spicy Diamond cuts, Shakkarpare, Namakpare or even there are people who make stuffed roti by using the Purimatic option. There is even a group on Facebook where proud Rotimatic Owners share their creative recipes for your inspiration: https://www.facebook.com/groups/RotimaticOwners/ 
  • I personally hate the kneading part when it comes to traditional roti making. If I use hands for kneading, I use gloves to avoid messy hands. If doing it in bulk, I used to use my wet grinder's atta kneader attachment to avoid kneading. So, I love Rotimatic for this main reason, it's a single machine which kneads, flattens and give you a cooked roti. 
  • Bachelors or newlyweds new to Roti making or struggle with cooking or making the perfect round rotis should definitely invest in a Rotimatic. It is a pretty value for money and the fact that you can get 24/7 home-cooked food makes it even more worth it! 
  • No more sweating while kneading, cooking the roti near hot stove. You too can enjoy your cozy time with your family while the machine does the job for you. 
  • You need not carry the machine in case you run into trouble, the Rotimatic’s Wi-Fi connectivity feature and app means that they can run remote diagnostics and send troubleshooting advice your way, all remotely! Just in case. 
  • All the parts are dishwasher safe. Cleaning is not too complicated. And no need to wash before first use. 

Few personal notes:

  • Even though I choose thinnest possible setting, the thickness is more than what I make with hands. The structure of the roti is two outer thin skinny layers and a thicker middle layer. 
  • I Wish the machine is flexible and allows me to add ingredients like finely chopped onion, carrot, spinach, etc, so that we need not buy dry powder ingredients to use in the machine. 
  • Also, I wish they have an option so that we can choose the steps, kneading and rolling alone, heating alone (so that we could roast papad, toast bread, bake pizza etc.) 
  • As a newbie, you might want to take notice on how to assemble the parts before washing it. There's also a YouTube playlist on Rotimatic channel that help with this process here: https://www.youtube.com/playlist?list=PLcqvyyQ_8524Fy8MEPFAa04Mu_twsJiTm
  • The flour dispenser saves some flour in it which must be carried over next time. This could be something to note when we prepare other variety of roti, like masala roti where you’d require a mixture of flour and other masala ingredients. 
If you are used to or prefer homemade rotis, you can make perfect, thin, delicate, round rotis with ease, if you have time, patience and cannot compromise with any of these, this post is not for you, and the Rotimatic is not for you.
If you are in India, Rotimatic is currently not available in India yet. The team at Rotimatic is working hard to bring the machine available to every country - just leave your contacts on the website to be the first to know once it's available! :)
I personally love Rotimatic because I feel it is a genius invention in an Indian field market. I cannot stop admiring the way it prepares the dough, rolls the dough, comes out as a perfect roti. I love to watch it step by step (I am one who wish to see what happens inside dishwasher while the dishwasher is running). So I feel proud that someone invented such an automatic machine that helps in an Indian kitchen and will keep thanking them forever!
This post is a sponsored post, but the views expressed here are genuine, just like how I would share with my friends 😊 Feel free to let me know below if you have any questions regarding the Rotimatic - am happy to answer them all!
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Wednesday, May 30, 2018

Vegetable manchurian gravy without maida

Veg manchurian gravy without maida, veg manchurian balls prepared with besan instead of maida. Easy version using Chings secret masala. Ching's secret is available all over India and available in Singapore at Mustafa center.
I have posted vegetable manchurian with maida earlier, which I learnt from my friend Sangeeta. I follow the recipe everytime I prepare vegetable manchurian. Let me share a vegetable manchurian balls recipe without maida. I was wondering how besan (chickpea flour) would taste in an Indo chinese recipe. But it was really good and no odd flavour in this desi manchurian gravy recipe.

Vegetable manchurian gravy recipe

Recipe Cuisine: Indo chinese |  Recipe Category: Lunch
Prep Time: 15 minsCook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Veg manchurian gravy without maida, veg manchurian balls prepared with besan instead of maida. Easy version using Chings secret masala.
Vegetable manchurian gravy recipe

Ingredients

Ching's Veg manchurain masala - 1 packet (15 gm)
Grated cabbage - 2 cups
Besan (chickpea flour) - 1/4 cup
Green chilli, finely chopped - 1 tsp
Ginger, chopped - 1 tsp
Salt - As needed
Oil - for deep frying
Diced vegetables - 1 cup (Onion, capsicum, carrot)
Water - 300 ml
Spring onion, chopped - As needed

Method:

To prepare veg manchurian balls:
  1. Take grated cabbage, besan, ginger, green chilli and salt in a mixing bowl. Mix well. No need to add water.
  2. Make equal sized small balls and arrange in a plate.
  3. Heat kadai with oil enough for deep frying. Once oil is hot, deep fry the manchurian balls in medium heat until golden in colour. Drain in paper towel.
To prepare veg manchurain gravy:
  1. Dissolve chings manchurain masala in water, keep aside.
  2. Heat a kadai with a tbsp of oil and stir fry the vegetables for 2 mins.
  3. Add the manchurian balls and mix gently.
  4. Pour the manchurian masala water and stir.
  5. Boil for 3 mins and switch off the flame. Garnish with chopped spring onion.

Notes

  • I suggest to use a julienne grater instead of very fine grater as grated cabbage leaves out water. Using larger holed grater helps in controlling the water content.
  • Mix, make and cook the balls soon, do not make and keep as it will leave out water.
  • Make small balls otherwise inside of the balls won't be cooked.
  • For thicker gravy, boil for an extra minute.
Tags:veg manchurian without maida

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Monday, May 28, 2018

Aam dahi puri, Mango sweet chutney dahi puri

Aam dahi puri,  recipe for sweet chutney prepared with ripe mango. This chutney can be used for all chaats and even as a dip for samosas, papad.
What I love about all chaat is the sweet chutney. I am sweet toothed and anything sweet in chaat is my kind of snack. May be that is the main reason I love Kailash parbat chaats. Their chaat are made with an extra dose of the sweet chutney. Especially love their bhel. I have not been to any authentic chaat counters in India, so KP chaat is my favorite here in Singapore.
When I was browsing Instagram, I saw this idea of using sweet mango sauce in chaats. So I wanted to try out for this mango season. The sauce I saw was pretty much like aam ras, but I made it just like we would make sweet chutney with dates and tamarind. I just fine tuned the recipe with ripe mango. I wish I had alphonso, but Banganapali mangoes too were perfect. May be I would have got a better yellow/ orange colour.
mango-sweet-chutney

Aam dahi puri recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 15 minsCook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Aam dahi puri,  recipe for sweet chutney prepared with ripe mango. This chutney can be used for all chaats and even as a dip for samosas, papad.
Aam dahi puri recipe

Ingredients

For mango sweet chutney
Mango (large, banganapali) - 1
Red chilli powder - 1 tsp
Amchoor powder - 3/4 tsp
Kala namak - 1/2 tsp
Jaggery - 1/2 cup
Roasted cumin seeds powder - 1/2 tsp
Dry ginger powder - 1/2 tsp
For making aam dahi puri
(Click on each ingredient for respective recipe)
Puri - 30
Mango sweet chutney - 1/4 cup
Green chutney - 1/8 cup
Sev - 1/2 cup
Cooked green moong - 1/2 cup
Potato, boiled - 1, cubed
Curd/ Plain yogurt - 3/4 cup
Milk - 2 tbsp
Sugar - 3 tbsp
Coriander leaves, chopped - 1/4 cup

Method:

To prepare Mango sweet chutney
  1. Scoop the pulp of mango. Grind it smoothly (total 1 cup)
  2. In a heavy bottomed saucepan, take mango pulp, black salt, amchoor powder, red chilli powder, roasted cumin seeds powder, dry ginger powder, powdered jaggery and  mix 1 cup water. Heat over flame.
  3. Boil for 2-3 minutes or until the sauce turns shiny side. Adjust water as needed in between. Switch off flame and store in a bottle.
  4. To prepare aam chutney dahi puri:
  5. Sweeten the curd with sugar and milk. Mix to make it smooth.
  6. Gather all the ingredients needed. In a serving plate, arrange puris. break open the top. Fill with boiled cubed potato and cooked green moong.
  7. Add the sweet mango chutney, green chutney and sweet dahi (curd).
  8. Top with sev, chopped coriander leaves.

Notes

  • Adjust water in chutney as per need. 
  • I was out of black salt stock, so used chaat masala. If you use black salt, sure the colour will more bright.
  • I generally roast cumin seeds in bulk, powder and use in various items like chaas, parathas, pakoras, dal etc. You can follow same or for this recipe, you can just dry roast until crisp and crush using a mortar pestle and add it to the chutney.
  • I was thinking to use chopped ripe mangoes too while filling, but thought it would be too much of mango. So skipped. If you want to try, you can try for more aam in each bite.
  • Dry ginger powder is sonth, roasted cumin powder is bhuna jeera powder. 
Tags: Aam dahi puri, mango sweet chutney

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Friday, May 25, 2018

Puli sundal recipe, Puli arisi sundal

Puli sundal is prepared with parboiled rice, toor dal combo along with tamarind, very few ingredients. We have it for dinner or at times breakfast too. Learn how to make puli sundal a traditional recipe I learnt from my mom.
I have earlier posted pacharisi sundal which is made with raw rice (pacharisi) and moong dal (payatham paruppu/ paasi paruppu). Pacharisi sundal is made mainly for breakfast and it is a burst of flavour with simple ingredient. Being mild in taste, it is apt for breakfast.
While on the other hand puli sundal is made for dinner in our house those days. Being a joint family with 7 members, it is a must for amma and paati to choose some one pot, yet filling dinner to serve all. Puli sundal will be in the menu weekly or atleast 10 days once. We all are a big big fan of puli sundal. Even now, appa and my brother are same, love ammas puli sundal😍. I too love ammas puli sundal a lot. I too make but it is not the same as ammas. When I visit India, I just visit ammas place hardly couple of days, so I can't ask amma to make my favorites. Yet she will keep and pack sometimes for me while I return to eat in the train. Also she gives me roasted rice and toor dal to carry to Singapore, so that the lazy me need not worry to roast the ingredients, just have to temper and add tamarind water.
puli-arisi-sundal
It is just opposite in my in-laws place. No one likes it or even consider this as a meal. So I have never seen mami make puli sundal, though she herself likes. Vj says it is too try (thondaya adaikudhu) to swallow🤦🤷. So when I prepare puli sundal, I make it just for me. I love to have it but the issue is I over eat since I love it. It's just carbs majorly, so avoid as much as possible and keep the thing amma passed to me as a remedy for homesickness, when ever I feel depressed or low, I make puli sundal and have it to boost my mood😁. So do try if you are a tamarind lover like me. It is so simple to prepare. Simply had with raw onions. I have seen in my periyammas place they just cut the raw small onions in the edge of the plate and have it 😉.

Puli sundal recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast, dinner
Prep Time: 2 minsCook time: 16 mins Serves: 3  | Author:

Click here for cup measurements

Puli sundal is prepared with parboiled rice, toor dal combo along with tamarind, very few ingredients. We have it for dinner or at times breakfast too. Learn how to make puli sundal a traditional recipe I learnt from my mom.
Puli sundal recipe

Ingredients

Parboiled rice (puzhungal arisi) - 1 cup
Toor dal - 1/8 cup
Tamarind - Small gooseberry size (1/2 tbsp packed)
Turmeric - 1/4 tsp
Salt - as needed
Sesame oil - to top
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Red chilli - 4
Asafoetida - 1/8 tsp
Curry leaves - 1 sprig

Method

  1. Soak tamarind in hot water for 30 mins. Extract the juice, keep aside.
  2. Roast rice and dal separately in high flame, stirring constantly for a minute each. Remove and keep aside.
  3. In a small pressure cooker, heat oil, splutter mustard seeds, add torn red chillies, asafoetida and curry leaves.
  4. Add tamarind extract plus water total 2 & 1/2 cups. Bring to boil, add salt and roasted rice, dal.
  5. Pressure cook for 2 whistles in medium flame. Once done, fluff the rice.

Notes

  • Roasting should be done in high flame for short time as mentioned, do not roast for long time in slow flame. Both rice and dal should slightly change colour and fragrant.
  • Water should be added according to your rice quality. If you use 1 : 3 usually for the parboiled rice then add more. The rice should be cooked so that it is soft as well as the grains separate. 
  • Make sure you measure water quantity including the tamarind extract.
  • Do not add more tamarind, otherwise the rice will not get cooked.
Tags:Puli sundal, traditional tamil recipes

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Wednesday, May 23, 2018

Shikanjvi recipe, mint ginger shikanji

Shikanjvi or shikanji is lemon drink made with spices available in our pantry. It is a traditional Punjabi drink sweet, salty and tangy, with pepper. I added ginger and mint just like I had in a restaurant.
I saw shikanjvi in Punjab grill menu here in Singapore. For a change from jal jeera, Vj ordered shikanjvi. He loved it and asked me to taste it. I tasted a sip and it was really good. I had just made aam panna then and posted in my blog too. This drink was also similarly tasting for me. From then I wanted to try at home. Later once had chance to taste in another restaurant, it had ginger in it. So I too tried with ginger.
Basically it is lemon drink sweet, sour, salty with black pepper. Ginger and mint are just added for a twist. I doubt if Punjab grill shikanjvi had ginger, but the other restaurant had ginger for sure. I love kala namak and roasted jeera combo. So I slightly roasted my cumin (jeera) and added in the drink. I am out of kala namak so added chaat masala, but strongly recommend kala namak.
Shikanjvi

Shikanjvi recipe

Recipe Cuisine: Indian |  Recipe Category: Drink
Prep Time: 10 minsCook time: 0 mins Serves: 2  | Author:

Click here for cup measurements

Shikanjvi or shikanji is lemon drink made with spices available in our pantry. It is a traditional Punjabi drink sweet, salty and tangy, with pepper. I added ginger and mint just like I had in a restaurant.
Shikanjvi recipe

Ingredients

Lemon - 2
Black pepper, crushed - 1/2 tsp
Cumin seeds, roasted - 1/4 tsp
Black salt/ kala namak - 1 tsp
Sugar - 2 tsp
Mint leaves - 4
Ginger - 1/2 tsp

Method

  1. Take black salt, sugar, crushed ginger, mint leaves, cumin seeds, black pepper in a jar.
  2. Muddle with back of a wooden ladle or similar stick. Squeeze in the lemon.
  3. Add chilled water (2 cups) and mix well.

Notes

  • I added chaat masala in place of kala namak but strongly recommend kala namak for flavour.
  • I added unrefined sugar.
  • Do not add more ginger or mint. Also be gentle while muddling. 
Tags: Shikanjvi, shikani, lemon drink

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Monday, May 21, 2018

Cantaloupe popsicles recipe, cantaloupe lemon popsicle

Cantaloupe popsicle recipe
Cantaloupe popsicle with a hint of lemon is an easy summer treat for your entire family that you can prepare in easy steps.
Cantaloupe is one fruit I love just for that lovely colour. I wanted to try popsicle with it for this summer. I love melons varieties like rockmelon, cantaloupe, honeydew melon that we get here. These fruits never make me miss kirini pazham. So often buy honeydew melon, Vj likes to have it in juice form. The juice doesn't need any straining, so perfect for the lazy me. I like to have it as fruit, though it should be chilled.
Cantaloupe has a very pleasant flavour which reflects even in popsicle form. The small hint of lemon flavour adds an extra zing to this popsicle. You can any melon and prepare summer treat for your family.
cantaloupe-popsicles-recipe

Cantaloupe popsicles recipe

Recipe Cuisine: Indian |  Recipe Category:Frozen dessert
Prep Time: 10 mins+ 10 hrs freezing timeCook time: 0 mins Serves: 3  | Author:

Click here for cup measurements

Cantaloupe popsicle with a hint of lemon is an easy summer treat for your entire family that you can prepare in easy steps.

Cantaloupe popsicles recipe

Ingredients

Cantaloupe - 1/2
Sugar - 3 tbsp
Lemon juice - 1 tsp
Lemon zest - 1/2 tsp

Method

  1. Cut the cantaloupe into two as shown in picture. Scoop the seeds in the middle using a spoon.
  2. Slice the skin off the fruit using a mighty sharp knife and cut into cubes.
  3. Grind smoothly with sugar, without any water.
  4. Add lemon zest (scrape the skin of lemon using a fine grater) and mix lemon juice.
  5. Pour into popsicle mould, freeze overnight.
  6. To un-mould, show under running tap water for 30 seconds, pull gently.

Notes

  • Add sugar as per your taste. Sugar should be more when you taste as juice, so that the frozen popsicles tastes just right.
  • Do not grind lemon zest, otherwise it will become bitter.
Tags: Cantaloupe, popsicles

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Friday, May 18, 2018

Vegetable palav recipe, sona masuri pulao

vegetable palav recipe
Vegetable palav or pulao using Sona masuri rice, fresh ground masala. Learn how to make vegetable palav step by step.
I got to know about this karnataka style vegetable palav only after seeing tempting drool worthy pictures from my instagram feed, that too, with chutney generously poured over it, served on a banana leaf. It was so different from the pulao we usually make with basmati rice. It is made with sona masuri/ sona masoori rice they grow locally and the chutney combo is way too tempting for me to try. I have been trying for quite a few times and loving it as I constantly look for this kind of variety rice, pulao, biryani recipes. I adapted a recipe from youtube, and adapted little change in method by grinding mint and coriander as I wanted my palav to look on green side.
It turns out really good and the best part is I can use my regular cooking rice and give whistles just not to keep on dum or slow cook. Follow this exact measurements and you will have a delicious karnataka style palav to treat yourself and your family.
Do not forget the chutney, please do refer my coconut coriander chutney and try the combo.
palav-recipe

Vegetable palav recipe

Recipe Cuisine: Indian |  Recipe Category:Lunch
Prep Time: 15 minsCook time: 20 mins Serves: 3  | Author:

Click here for cup measurements

Vegetable palav or pulao using Sona masuri rice, fresh ground masala. Learn how to make vegetable palav step by step.

Vegetable palav recipe

Ingredients

Sona masuri rice - 1 cup
Onion - 1
Tomato, small - 1
Carrot - 1
Beans - 12
Potato - 1
Cauliflower - 12 small pieces
Coriander seeds powder - 1/2 tsp
Lemon - 1/2
Ghee - 1 tsp
Turmeric - 1/4 tsp
Oil - 3 tbsp
Biryani leaf - 1
Salt - As needed
To grind to paste
Coriander leaves - 1/4 cup, loosely filled
Mint leaves - 1/4 cup, loosely filled
Onion - 1/4
Ginger, chopped  - 1 & 1/2 tbsp
Garlic, large variety - 6 cloves
Green chilli - 5
Cardamom - 1
Marathi moggu - 1
Cinnamon - 1/2 inch piece
Clove - 1
Star anise - 1/4

Method

  1. Slice onion, chop tomato into cubes. Cut the vegetables as per the size you want. If you have peas, you can add peas too. Keep cauliflower immersed in hot water with salt.
  2. Soak sona masuri rice for just 10 mins. Boil 2 cups water for using later in step 8.
  3. In a pressure cooker, heat oil and add biryani leaf followed by sliced onion.
  4. Add all the chopped veggies, tomato except cauliflower.
  5. Place peeled garlic, ginger, onion, cardamom, clove, cinnamon, star anise, marathi moggu, green chilli, mint and coriander leaves in a blender. Grind smoothly.
  6. Pour this over the vegetables. Add coriander seeds powder, turmeric, little salt just for the vegetables.
  7. Mix and cook covered in medium or low flame. Wait until oil separates and the raw smell of the masala goes away. (5-8 mins)
  8. Add 2 cups of hot boiling water and soaked rice.
  9. Drop the cauliflower, strained from water.
  10. Pressure cook for 2 whistles in medium flame. Fluff once done.

Notes

  • Do not soak more than 10 mins. You can soak and start with the process of cooking.
  • If using small variety garlic, use 12.  
  • No need to fry each time after adding onion, vegetables, tomato, masala. Just add together as mentioned.
Tags: Palav, vegetable palav

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Thursday, May 17, 2018

Mango katli recipe, mango cashew katli

Mango katli recipe
Mango katli can be made as a sweet treat for you and your family when mangoes are in season. Learn how to prepare this sweet with full video and step by step pictures.
I prepared and sent this to Vikatan exclusively for their Aval kitchen magazine last mango season. Wanted to share this here with all my reader friends. If you have tried my kaju katli, you can go ahead and try this mango version too. Do check out my Kaju strawberry too.
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Tuesday, May 15, 2018

Mango orange breakfast parfait recipe

breakfast parfait
Breakfast parfait with mango, orange, layers of yogurt and granola. Basic recipe which can be adapted for other fruits like berries.
Breakfast parfait has been in my to do list for couple of years. I wanted to make it with berries. I somehow could not try it out. I thought I should try with tropical fruits like pineapple, mango and banana. I had only mango and orange with me, so tried this combo. You can keep this recipe as basic and change the fruits as per your wish. Usually berries, tropical fruits can be perfect for parfait.
Checkout mango fresh cream dessert
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Friday, May 11, 2018

Parangikai kootu recipe, yellow pumpkin kootu

Simple and easy yellow pumpkin, parangikai also known as manjal poosanikai kootu recipe, that goes well with puli kuzhambu, vathal kuzhambu and kara kuzhambu.
I make kootu more often at home to escape from sambar, as it is the only thing Aj and Vj eats in common next to sambar. I can make sambar maximum 3 times a week, not more than that as it kind of bores me to make it every day. Made this paragikkai kootu last time when I made mango murngakkai vatha kuzhambu. Clicked with a surprise that I have not yet posted in my blog yet.
Very simple and basic kootu, made similar to sorakkai kootu. I was not sure about adding dal in this kootu, if my mom and mom in law adds or not, but I added it.

Parangikai kootu recipe

Recipe Cuisine: Indian |  Recipe Category:Lunch sides
Prep Time: 10 minsCook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Simple and easy yellow pumpkin, parangikai also known as manjal poosanikai kootu recipe, that goes well with puli kuzhambu, vathal kuzhambu and kara kuzhambu.
Parangikkai kootu recipe

Ingredients

Yellow pumpkin, chopped finely - 3 cups
Cooked moong dal - 1/4 cup
Coconut, grated - 1/4 cup
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Salt - as needed
To temper
Oil - 1 tsp
Mustard - 1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method

  1. Pressure cook moong dal, meanwhile chop the yellow pumpkin.
  2. In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise)
  3. Add turmeric, salt to it and let it get cooked soft.
  4. Grind coconut with cumin seeds.
  5. Stir in the ground coconut, cooked dal and mix well.
  6. Boil for 2 mins in medium flame.
  7. Temper with the items given under "To temper" in order. Mix it with kootu.

Notes

  • To chop yellow pumpkin finely, first peel off the skin with a super sharp mighty knife. Then slice it thinly. Chop these slices finely by stacking them.
  • Yellow pumpkin cooks easily, so take care not to over cook and watch the water you add.
  • You can prepare the same with butternut squash pumpkin.
Tags: Parangikai, yellow pumpkin, kootu

Step by step pictures:

  1. Pressure cook moong dal, meanwhile chop the yellow pumpkin. In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise). Add turmeric, salt to it and let it get cooked soft.
  2. Grind coconut with cumin seeds.
  3. Stir in the ground coconut, cooked dal and mix well.
  4. Boil for 2 mins in medium flame. 
  5. Temper with the items given under "To temper" in order. Mix it with kootu.
Serve as accompaniment for rice along with kuzhambu. We even mix with rice and ghee to have kootu sadam.
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Tuesday, May 8, 2018

Eggless mango cake recipe

eggless mango cake recipe
Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this eggfree cake for your kid's snack box or even as a snack.
I bake very rarely because of the fear that I would mess up and all the effort, ingredients go waste. It will again take a lot of months for me to again gather confidence and bake. Both cookies and cake. Somehow though it is very simple just to exactly follow the recipe. Also it takes more time than I try everyday regular recipes. Not to mention the mess I make to clear up and wash. And if all these goes for waste, I can't take it.
I was seeing a recipe of mango cake here for a long time and adapted the recipe to my convenience and ingredients availability. Today I was determined to try this out as it has been a long time I baked and also had some ripening mangoes to be used without wasting. It turned out well and I am sure Aj would also love this.
eggless-mango-cake-recipe

Eggless mango cake recipe

Recipe Cuisine: Indian |  Recipe Category:Snack
Prep Time: 15 minsCook time: 45 mins Makes: 12  | Author:

Click here for cup measurements

Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this eggfree cake for your kid's snack box or even as a snack.
Eggless mango cake recipe

Ingredients

Atta/ wheat flour - 2 cups
Butter - 1/2 cup
Mango puree - 1/2 cup
Sugar - 3/4 cup
Buttermilk - 3/4 cup
Chia seeds, powdered - 1 tbsp
Lemon juice - 1 tbsp
Vanilla essence -  1 tsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Lemon zest - 1/2 tsp
Cardamom - 1, powdered
Method:

  1. I powdered 1 tbsp of chia seeds in mixer and measured 1 tbsp from it. Mix 1 tbsp of powdered chia seeds with 3 tbsp of water in a bowl and set aside.
  2. Place pulp of an alphonso mango or any sweet ripe mango (scoop using a spoon) in a blender. Puree smoothly.
  3. Preheat oven at 350 F or 180 deg C.
  4. Take butter (at room temperature) in a mixing bowl and beat until pale.
  5. Add sugar and beat again until fluffy.
  6. To this, add soaked chia mixture and mango puree.
  7. Mix well, add butter milk, vanilla essence, lemon juice and mix well.
  8. In a separate bowl, mix or sieve together flour, baking powder, baking soda, salt and powdered cardamom.
  9. Add the dry ingredients to the wet ingredients in the other bowl and mix / fold gently using spatula.
  10. Add lemon zest lastly and fold in without over mixing.
  11. Grease a pan with butter and dust with little flour. Tap off excess. I lined the bottom with butter paper too for easily taking out.
  12. Transfer the cake batter to the pan, spread evenly and tap gently to remove any large air bubbles.
  13. Bake for 45-50 mins or until a toothpick inserted comes out clean. You can cover the top with butter paper too to avoid browning of top.
  14. Once done, cool for 5 minutes over wire rack and invert over the wire rack to cool completely before serving.
  15. Cut into squares with a sharp knife dipped in hot water each time you cut.

Notes

  • You can use 1/2 cup chopped mango in step 10.
  • I used fine grain sugar. 
  • Any mango variety can be used but ripe, sweet variety is best.
  • Ingredients should be in room temperature (butter, buttermilk)
  • Do not over mix after mixing wet and dry ingredients.
  • Add zest lastly otherwise will turn bitter.
  • Make sure you use fresh stock of baking powder and baking soda to avoid bitterness.
  • I used my bosch hand blender with whisk attachment. But can manually beat with hand too.

FAQs:

  1. Can I use tinned mango puree?
    I recommend to use fresh pulp as tinned one might have other added ingredients like sugar or preservatives which would affect the texture. 
  2. Any substitutes for Chia seeds?
    Same amount flax seeds. Can replace with 3 tbsp of plain yogurt for this recipe too.
  3. Can atta be replaced with any other flour?
    Plain flour/ all purpose flour/ Maida or whole wheat flour.
Tags: Mango cake, eggless mango cake

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Saturday, May 5, 2018

mango drumstick vatha kuzhambu, puli kuzhambu

mango vatha kuzhambu
Mango drumstick vatha kuzhambu, puli kuzhambu, an awesome combination to make tamarind based gravy. Step by step pictures full video recipe.
I make vatha kuzhambu always like how my mom makes, adding chopped onion and garlic with some vegetables in a tamarind base. Vj likes poondu kuzhambu, I love adding little chopped garlic and onion along with my favorite veggie brinjal. I like parangikai in my vatha kuzhambu also. But we call this kuzhambu as vatha kuzhambu, may be some of you call it as puli kuzhambu. So this is not made with dried vathal always thought it sounds like that. I very very rarely add dried veg vathal to kuzhambu.
This mango and murungakkai combo is a killer combo, when we make it at home, it smells so good. You can follow the same and prepare with one vegetable instead of both. Either way it will be awesome.
Singapore readers and friends, you can order all the ingredients for this recipe through Pushcart now and make this tomorrow for lunch. Order online through Pushcart.com.sg website or download Pushcart app.
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Thursday, May 3, 2018

Broccoli sweet potato tikki recipe

Broccoli sweet potato tikki
Broccoli sweet potato tikki or patties with simple and minimum ingredients. Healthy tea time snack for kids and others at home.
I like sweet potato a lot, the flavor, sweetness fibre it has. I really wish Aj eats it as it is good for health🤨. He never consumes it as such, so thought of making cutlet or tikki so as to make him consume sweet potato. I myself rarely buy sweet potato, though it is too tempting to buy when you see at supermarket, it will be only cooked just before it is about to go waste. If you ask me to steam and eat as such, I will finish it the very instant, but if I need to cook, somehow not interesting to cook it for lunch🙄.
This time, when me and Vj went to mall and we had a loads of time to hang out while waiting to pick up Aj from his classes, we were standing over a food fare and gazing over the endless crowd in ever food stall. I saw one stall selling steamed sweet potatoes and was so tempted. So the next day I bought sweet potato and steamed it, had one as such, made curry and made these tikki with one. I got inspired from a video in Courts megastore video and from Tarla dalal too. Tikki was really delicious and we all loved it. Aj asked for more and I am sure this will be made often😀

Broccoli sweet potato tikki recipe

Recipe Cuisine: Indian |  Recipe Category:Snack
Prep Time: 15 minsCook time: 25 mins Makes: 12  | Author:

Click here for cup measurements

Broccoli sweet potato tikki or patties with simple and minimum ingredients. Healthy tea time snack for kids and others at home.
Broccoli sweet potato tikki recipe

Ingredients

Sweet potato - 1
Broccoli, cut into florets - 1 cup
Grated cheese - 3 tbsp
Bread crumbs - 1/4 cup
Chaat masala - 3/4 tsp
Turmeric - 1/4 tsp
Roasted cumin powder - 1/2 tsp
Black pepper, crushed - 3/4 tsp
Salt - As needed
Oil - As needed

Method:

  1. Place sweet potato in a container (I didn't add water in the container, but added in the cooker as usual). Pressure cook for 3 -4 whistles.
  2. Meanwhile, boil water and add broccoli florets, cook for 2 mins. Drain water completely. (You can steam cook too couple of mins)
  3. Grind in a blender coarsely. Just for few seconds, do not make into a paste. Squeeze the excess water from the ground broccoli.
  4. Take one peeled sweet potato in a mixing bowl. Mash well without any lumps. (Approx. 1 cup mashed sweet potato)
  5. Add ground broccoli, grated cheese, bread crumbs, turmeric, chaat masala, cumin powder, black pepper and salt. Mix to a dough.
  6. Divide into equal portions and make equal sized balls out of it. Flatten to a tikki/ patty.
  7. Heat a pan with few drops of oil and place the tikkies over it. Cook over medium flame both sides until golden layer forms.

Notes:

  • Make sure no water is retained in sweet potato or broccoli.
  • You can add more spices of your choice like red chilli powder or garam masala.
  • The tikki is soft when it is hot, gets firmer once you take out of the pan.
  • Do not add cheese more than mentioned. I used mozzarella. Processed grated cheddar works too.
  • Never cook the tikki in high heat. Medium heat always for best results. 
Tags : Broccoli, sweet potato, tikki

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Tuesday, May 1, 2018

Mango yogurt popsicle recipe

mango yogurt popsicle recipe
Simple and easy mango yogurt popsicle recipe, summer treat for your whole family this mango season.
Mango and yogurt are great combo and we Indians are very fond of mango lassi. Mango yogurt popsicle is a treat too. I have made a simple one not with any fancy procedure or ingredient. Quick and easy to make even your kids can set themselves and enjoy it. You can keep them engaged in making different popsicles all by themselves. Sure setting them in freezer and let it patiently sit for freezing hours will be fun for them both making and enjoy eating it.
mango-yogurt-popsicles

Mango yogurt popsicle recipe

Recipe Cuisine: Indian |  Recipe Category:Frozen treat
Prep Time: 5 mins + 8 hrs |  Cook time: 10 mins Serves: 3  | Author:

Click here for cup measurements

Simple and easy mango yogurt popsicle recipe, summer treat for your whole family this mango season.
Mango yogurt popsicle recipe

Ingredients

Mango pulp, alphonso - 1 cup
Sugar - 1/4 cup
Yogurt - 1/2 cup

Method:

  1. Place yogurt and 2 tbsp sugar in a blender and grind it smoothly. Fill the popsicle molds halfway.
  2. Grind mango and remaining sugar smoothly.
  3. Top the popsicle molds with the sweet mango pulp.
  4. Insert the popsicle sticks and freeze overnight.
  5. To unmold the popsicles, show under tap water for couple of mins all the sides and gently pull it off using the handle/stick.

Notes

  • Sugar quantity is purely about your sweet preference. if you are sweet tooth, add extra tbsp of sugar each while grinding mango pulp as well as the yogurt.
  • As you spoon the mango pulp to the molds, it gets mixed by itself in lovely pattern. Still, if you want you can give it a stir  gently while inserting the stick/ handle.
  • Depending on the size of Popsicle mold, the number might vary.

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