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Thalipeet powder (Bhajani)

There is an earlier post I have put up for Sathu Maavu Ganji Recipe (Multi-cereal Health Mix porridge). This post is related to that…. After I started making this porridge powder for my son, I realized that I was getting some things into my pantry like Jowar, Bajra etc which I would not normally use otherwise. The issue is that I do not get very small quantities of this at my grocery store and I land up with a lot of it being left over after I prepare the porridge powder.

So I decided to start making a very healthy Thalipeet powder. Thalipeet is a popular Maharashtrian dish and is made out of a flour called Bhajani which is a multi-grain powder.

Similar to what I did with the Ganji powder, I decided to sprout the cereals in this recipe too. It is extremely nutritious, flavourful and tasty too!

Ingredients

  • Red rice – 1 kg
  • Channa Dal – 2.5 cups
  • Urad dal – 1 cup
  • Sprouted Moong dal (green gram) – 1.5 cup
  • Sprouted Jowar – 1.5 cup
  • Sprouted Bajra – 1.5 cup
  • Sprouted Ragi – 1.5 cup
  • Corn – ½ cup
  • Wheat – 2 handful
  • Poha – 2 handful
  • Dhania – 1 handful
  • Jeera – 1 handful
  • Cinamon – 1 handful
  • Black pepper -1 handful
  • Cloves – 1 handful

Procedure –

– Out of the above ingredients

  • Raagi, Bajra, Jowar – Wash each separately in water and soak for 2 days and tie in muslin cloth for 2 days in a dark place for sprouting. Then dry in shade till completely dry.
  • Green gram(Moong) – Wash in water and soak for 1 days and tie in muslin cloth for 1 days in a dark place for sprouting. Then dry in shade till completely dry.
  • Red rice, Wheat – wash and dry in shade till completely dry.

Rest of the ingredients use as-is.

– Mildly Dry roast all of the above ingredients one by one.

– Mix all the ingredients and blend into a fine powder – if you are in India, you can do this in the flour mill.

Once powdered, your Bhajani powder is ready. If stored in an airtight container in a dry place, this can be kept for 3 months.

Thalipeet Recipe

 

Thalipeet

 

Thalipeet can be prepared with this flour –

– Take a cup of flour in a mixing bowl

– Add chopped onions, coriander, finely chopped green chillies

– Add a tablespoon of cooking oil

– Salt to taste

– Pour water little by little and knead into a soft dough

– Divide the dough into small balls (like you do for chappathis).

-Place this on a banana leaf/plastic sheet/butter paper smeared with some oil.

– Using your hand, pat it to make round flat breads (use water so that it does not stick to your hand). This is similar to what you would do for Akki roti/raagi roti.

– Transfer this to a heated tava and roast on both sides with a little oil. (If you try to skip the oil, it would be too dry.). The thinner you have made it the crispier it will be!

Tips :

1) Note that these will not be easy to roll and transfer like the chappathi dough as the dough will not be too elastic. You can use some wheat flour for dusting.

2) To make the dough easier to work with, you can add some wheat flour while kneading it.

3) This Bhajani flour can also be mixed with dosa batter.

4) Serve it with some yoghurt, pickle, chutney or any other side dish of your choice.

5) You can add vegetables (grated carrots, mooli, boiled mashed potatoes) as required like you do for parathas.

IMPORTANT – Keeping the Bhajani flour for too long gives it a bitter taste!

Eat it hot as it is best-tasting directly out of the tava 🙂 Great for a nice heavy breakfast/sunday brunch!

Thalipeet Dosa style

Try this and let me know how it turns out….

Til Gul (Ellu Bella) Recipe

This is not really a recipe as there is no cooking involved in this but I am just listing the ingredients that go into Til Gul (Ellu Bella).Til is Sesame seed and Gul is Jaggery.

This is traditionally made on the occasion of Sankranthi. Til Gul is distributed to all saying ‘Til Gul Gya Goda Goda Bol’ – meaning, ‘Have Til Gul and Speak sweetly’!

Let me quickly jump to the ingredients that go into this. (I am also mentioning some rough quantities but ideally you can chose the proportion that works for you)

Ingredients –

Til (Sesame seeds) – 3/4 cup

Cut Jaggery – 1/2 cup

Cut Copra (dried coconut) – 1/2 cup

Fried gram (Pottu Kadalai) – 1 cup

Peanuts – 1 cup

Sugar coated jeera (cumin seeds) – a handful (makes it colorful too)

Mishri – 2-3 tsp

Procedure-

– Dry roast the Til/sesame seeds

– Chop copra and jaggery into fine small pieces

– Dry roast the groundnuts and remove the skin after cooling. Also split them. (If you are using roasted and de-skinned peanuts, then you can skip this step)

-You can also optionally dry roast the fried gram

– Mix all the above along with the copra pieces, sugar coated jeera and mishri.

(You can leave out the sugar coated jeera and mishri if it is not readily available. These are just optional)

Til Gul ready!

Til Gul is ready for Sankaranthi. You can put them in covers/small boxes for distribution.

I will put the details of the Sankranthi function in another post very soon 🙂

Til Gul ready for distribution with some Sakaricha Achha 🙂

Sathu Maavu Ganji Recipe (Multi-cereal Health Mix porridge)

In this post I am writing the recipe for a healthy Multi-cereal porridge. I try to give this to my son on a daily basis but this can be consumed by adults as well.

There are a lot of ready-made versions of this available in stores (in India) but as far as I have noticed none of them contain as many ingredients as I like to include in it. You  also  have the flexibility to omit a few ingredients if you prepare this at home.

I also like to sprout most of the cereals/pulses as I feel it makes it healthier – this is also not done in most of the store-bought ones.

So here goes my recipe –

Ingredients

Cereals

Raagi (Finger Millet) – 2 cups

Red rice – 1 cup

Parboiled rice (white)/Puzhungal arisi – 1 cup

Bajra (Pearl millet) – 1/2 cup

Jowar (Sorghum) – 1/2 cup

Wheat – 1/2 cup

Oats – 1/4 cup

Sabudana (Javarisi/Sago) – 1/4 cup

Corn – 1/4 cup

Barley – 1/4 cup

Pulses

Green gram (Full moong) – 1/2 cup

Soyabean – 1/4 cup

Chickpeas (Chana kabuli) – 1/4 cup

Fried gram (pottu kadalai) – 1/4 cup

Nuts

Groundnut – 1/8 cup

Cashew – 1/8 cup

Almonds – 1/8 cup

Cardomom – 1 handful

Flax seeds – 1 handful

Procedure

– Out of the above ingredients

  • Raagi, Bajra, Jowar – Wash each separately in water and soak for 2 days and tie in muslin cloth for 2 days in a dark place for sprouting. Then dry in shade till completely dry.
  • Green gram(Moong), Soyabean, Channa – Wash each separately in water and soak for 1 days and tie in muslin cloth for 1 days in a dark place for sprouting. Then dry in shade till completely dry.
  • Red rice, Boiled rice (puzhungal arisi), Wheat – wash and dry in shade till completely dry.
  • Rest of the ingredients use as is.

– Mildly Dry roast all of the above ingredients one by one.

– Mix all the ingredients and blend into a fine powder – if you are in India, you can do this in the flour mill.

Once powdered, your Sathu Maavu Ganji powder is ready. If stored in an airtight container in a dry place, this can be kept for 3 months.

Porridge Recipe

The porridge can be made by dissolving 2 tbsp of this powder in some water. Then add to this glass of milk/water and cook on low flame stirring continuously. Depending on how thick you want your porridge you can vary the amount of porridge mix and the water/milk. Sugar can be added to taste and you can even add a few raisins if you like.

If you would like to have a salty version of the porridge cook the porridge as mentioned above in water, cool it and then add some buttermilk, salt, asafoetida (hing). However for this you might want to leave out the cardamom from the powder as it might not suit the salty version.

Nutritious Ganji Ready!

The process is pretty long but the end product is so nutritious and wholesome that the effort is justified 🙂

Tips :

– Do not get overwhelmed by the ingredients listing – you can leave out whatever is not available

– The quantities I have mentioned will yield a lot of powder – so if you are not going to make it regularly please reduce the quantities proportionately.

– I started making this for my son from when he was 2 years old but if you want to give it to younger kids, check with your doctor first.

– If you plan on making the salty version, leave out the cardamom.

– Vegans can replace the milk with soya milk or any other suitable milk

Eggless Vanilla Sponge cake/cupcake

It has definitely been a while since I have been able to post anything on the blog 😦 …. so I thought I’ll put in this Sponge cake recipe that my sis has been asking for quite some time! This sponge cake recipe has definitely become my favourite recipe and I have made it sooooooooooo many times already 🙂

The original recipe is here but I have modified it slightly as given below.

The original recipe calls only for Maida (All-purpose flour), but I have tried this with substituting 2/3rds of the all-purpose flour with Wheat flour to make it a healthier cake and the cake still comes out very very yummy! I like to make these as cupcakes as I can put it in my son’s snack box (that is currently my biggest challenge – to find stuff that I can send so that he would definitely eat)! I have also halved the oil called for in the recipe and added some flax seed powder and water.

Ingredients-

Wheat flour (Aata) – 1 Cup

All-purpose flour or Maida – 1/2 cup

Yoghurt – 1 cup

Sugar – 3/4 cup

Baking soda – 1/2 tsp

Baking powder – 1 1/2 tsp

Cooking oil – 1/4 cup

Vanilla essence – 1 1/2 cup

Flax seed powder – 1 tbsp

Warm Water – 1/4 cup

Procedure –

1. In a mixing bowl, Mix sugar and yoghurt till sugar dissolves

2. Add the baking powder and baking soda to this and mix well.

3. Keep this aside for 5 minutes

4. In another small bowl mix the warm water and the flax seed powder and let this also rest for 5 minutes.

5. Add the vanilla essence, oil and the flax seed mixture to the mixture in Step 3 and mix

6. Add both the flours to this and mix well till creamy.

7. Pre-heat the oven to 180 deg C

8. Fill the cupcake liners and bake for about 15-20 minutes. My cupcakes were done in about 18 minutes. Check with a toothpick to check if it comes out clean. (Large cakes will take about 40 minutes – again this depends on the oven and you need to check when your cake is ready)

Hot cupcakes with the wonderful aroma filling the house!

Really soft sponge cake is ready! Be careful when you remove the cake from the pan or when you remove the cupcakes from the paper liners – they are so soft that they can crumble in your hands!

Tips

– For the measurements given above you will get about 15 small sized cupcakes

-You can add some choco-chips or raisins etc instead of a plain sponge cake

-Increase the sugar to 1 cup if you like it to be sweeter.

Hope you enjoy these egg-less cupcakes and it is a wonderful and easy option for kid’s snackbox!

Cupcakes for the snack-box!

Eggless Triple-choc Muffins

There was a Aussie TV soap I used to watch sometime back in which the main character – a lady would often bake Triple-choc muffins and people would devour it like it was the tastiest thing on earth! From the time I watched that, I have been planning to make it. I checked for recipes for the same but could not find any good recipes which were eggless. So I kind of dropped the idea of making this.

My sister also keeps herself busy with her baking experiments and she told me that flax seed powder is a good substitute for Egg in baking recipes. So I decided to try it out for myself with this Triple choc recipe – and the results were amazing!

You can find the original recipe here but I have tweaked it quite a bit below.

I have tried this recipe a few times and it comes out really well. This is a very rich recipe – sinfully rich! Chocolates, Butter, Sugar etc but I did not want to alter this too much because I made this only when there was a reason to indulge in a good dessert.

You can probably use the store-bought Flax seed powder but I had only Flax seeds with me and I powdered it in the blender.

Ingredients

3 cups plain flour

1 1/4 tablespoon baking powder

1 cup choco chips (dark, milk and white) (I had only white and dark choco chips, used a regular milk chocolate bar cut into fine pieces for the milk chocolate)

1 1/2 cups milk

2 tablespoon Flaxseed powder in 6 tbsp water – left for 10 mins

3 tablespoon cocoa

1 ½ cups brown sugar

125 g melted sugar

Method

Preheat oven to 160 deg

Sift the flour, cocoa and baking powder

Add the brown sugar, choco chips and mix well

Add melted butter, milk and the flaxseed solution and mix well

Fill ¾ each muffin hole with paper lining and back for 18 to 20 mins or till cooked. I always use the famous toothprick test to check if it is done. Mine took about 25 mins but this might vary depending on your oven and the size of the muffins you bake.

With the measurements given if you use small muffin cups, you would get about 24 -30 muffins.

The muffins were moist, dense and not-too-sweet . They disappeared in a jiffy!

Triple-choc – Fresh out of the oven!

Deliciously Chocolaty!

Tips

  • If you try to reduce the amount of choco-chips in the recipe, the taste is a bit bland – do not compromise on it.
  • Using brown sugar works really well in this recipe but you can substitute it for White sugar if you don’t have it in your pantry.
  • Let the flax seed powder mixed with 3 times quantity of water rest for about 10-15 mins – that helps it get an egg-like consistency.

Eggless Banana Cookies

I got this recipe when I was watching  Chellam Rani’s cookery show on Jaya TV with my mom few months back. However at that point of time I did not have an oven. I tried to recollect the recipe and jot it down for my sister who is now a Pro in baking :)! My mom is interested in all these recipes and used to do a lot of baking when we were young. I will get the recipe of my mom’s lovely butter biscuits and Omum (Ajwain) biscuits and put it in the blog sometime.

This banana cookie recipe may not be exactly what was mentioned on the show because I did not write it down while I was watching the show – Nevertheless I have tried this out a couple of times and  it came out well!

Ingredients

Margarine/Saltless Butter – 50gm (I used butter)

Maida – 100gms

Baking soda/Cooking soda – 1/4 tsp

Castor sugar – 50gm (I used regular sugar)

Brown Sugar – 50gm

Banana – 50gm (about half of a big banana – I used 2 small elaichi banana)

Vanilla essence – 1tsp

Almonds/Walnuts (chopped) – 1 tbsp (Optional)

Cinnamon powder – 1/4 tsp (Optional)

Procedure

  1. Bring the butter to room temperature (if it was frozen)
  2. Since I used Granulated sugar, I powdered it a little in the dry jar of mixie along with the brown sugar (for which I used Deremera sugar). If you are already using fine sugar, you can chose to skip this step.
  3. With a fork/masher/hand, mash the bananas.
  4. Mix the mashed bananas, sugar, brown sugar, butter and mix it all well till it forms a smooth mixture. Add the vanilla essence to this and whisk it together. Also mix the cinnamon powder if you are adding it.
  5. Take the maida and baking soda and sieve it together (about 2 or 3 times) so that it is mixed well.
  6. Now mix the dry maida+soda into the wet mixture – but dont beat it or mix it too hard. Just gently fold it till it is mixed well.
  7. You can add the chopped walnuts/almonds to this and mix it.
  8. Dust the baking tray/aluminium sheet (Spread butter and pat it with maida) or line it with a butter paper.
  9. Now you can take this cookie mix (dough) and roll it into small balls (You can use your hands for this. Greasing your hands will not be necessary as the mixture contains the butter required for this. If it is too sticky, then you can grease your palms before you do this)
  10. Put these cookie balls on the tray and ensure you leave enough gap between them as they are going to rise and expand as it bakes.
  11. Use a fork and press these gently to make it a little flat and also to give it a striped design/effect. You can also poke holes in the cookies using the fork. [Note: If you make them too flat, your cookies will come out too crispy.]
  12. Bake in a pre-heated oven at 150 deg Centigrade for about 15-20 mins. (Mine took about 18 mins to have the right cookie texture)
  13. Remove the tray from the oven and let it cool completely before you can taste them. (This is really important as it would seem very soft when you take it out. However it gets crisp once you let it cool off)

Cookies just out of the oven – needs to cool off!

Tips

  • The cookies taste really yummy but it was a bit too sweet for my taste – so maybe you can reduce the sugar a little. However I am not sure if the cookies would come out fine if you reduce it considerably (My son and hubby seemed to like it this way, so I dont plan to alter this recipe much)
  • If you make the cookies too flat/thin, they turn out very crispy (my son loved the batch that I made crispy!) However, if you make them a bit thick, they are more cookie-like – They had a nice crispy crust and chewy inside.
  • The cinnamon powder was not in the original recipe. I just tried to add it to give it a different flavour.
  • The measurements above would make about a dozen regular sized cookies (Approx  – Honestly mine got over so quickly I could not even count them after it was done :)!)

Enjoy your cookies with a cup of hot coffee! Perfect for a relaxed weekend 🙂

Cookies with Madras-style coffee – Heaven 🙂

Sweet Corn Kosambari

Kosambari is a salad that is usually served along with festival food or at marriages and other functions. Traditionally Kosambari is made out of yellow moong dal (the salty version) and channa dal (sweet version).

However, nowadays at functions, caterers have become very innovative in coming up with new kind of kosambaris such as Sweet corn kosambari, Green moong sprout kosambari etc.

I tried out Sweet corn kosambari and it came out very well. So I thought I will share this very very simple recipe in the blog.

Sweet Corn Kosambari

Sweet Corn Kosambari

Ingredients

  • Sweet Corn
  • Pomogranate
  • Grated Coconut
  • Grated Raw Mango
  • Corriander leaves
  • Salt to taste
  • For seasoning –
    • Urad dal – 1 tsp
    • Mustard seeds
    • Cooking oil – 1 tsp
    • Asafoetida (hing)- a pinch
    • 1 green chilli – finely chopped

Procedure

Boil the sweetcorn till tender and remove the corn kernels.

In a bowl mix the cooked corn kernels along with all the ingredients except the ones mentioned for seasoning. In a small kadai, heat cooking oil, put in the mustard seeds and wait for it to splutter. The put in the urad dal, green chilli and hing. Pour this seasoning into the bowl with the rest of the ingredients and toss it up like a salad.

Your Sweet Corn Kosambari is ready :)! The sweetness of the corn, tanginess of the mango, flavour of the coconut and the richness of the pomogranate will definitely make this dish yummy and a visual treat!

Tips

  • You can add a few more ingredients like Grated carrots, finely chopped cucumber and leave out a few like coconut as per your taste and preference.
  • You could omit the cooking of the sweet corn if you like it raw.
  • This could also be served chill – so put it in the refrigerator for sometime if you like cold salads!