Yoghurt Berry Popsicles

 

 

 

 

 

 

 

 

Ingredients ( For 3 – 4 popsicles)

 

1. Yoghurt – 1/2 cup (You can use Greek yoghurt / any flavored yoghurt)
2. Fresh / frozen berries – 1 cup (  I used strawberry, black berry, rasp berry and blue berry)
3. Honey – 2 – 3 tbsp or to taste (You can add sugar instead)
4. Lemon juice – 1/2 tsp (optional)

Method

1. Blend all the four ingredients in a blender until smooth. Pour into popsicle molds (Strain the mixture if you don’t like seeds in your popsicles). Leave 1/2 inch space on top of the mold. Freeze for a minimum of 4 – 5 hrs.

2. When ready to eat, gently squeeze the popsicle holder to remove. If it doesn’t come out, place it under hot running water for 5 - 10 seconds until the popsicle slides out or dip the molds briefly in hot water before unmolding. Enjoy!

Tips

If you do not have a popsicle mold you can also use small paper cups, wooden sticks or small spoons and aluminum foil, as shown in the pictures below. Cover the paper cups with aluminum foil and make a small slit on top of the foil in order to put the wooden stick or spoon, if using(the foil will help support the stick until the popsicle freezes) OR place the paper cups in the freezer for about 45 minutes, then gently poke a popsicle stick or small spoon into the center of each one. Place back in the freezer for at least 4 hours, or until firm.

 

 

 

 

 

 

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Savory and Sweet Puff pastry Cups

 

 

 

 

 

 

Ingredients (For 9 puff cups)

For the chicken 

1. Boneless chicken – 200 gm, cubed

2. Ginger-garlic paste – 1 tsp

   Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp

   Coriander powder – 1/4 tsp

   Pepper powder – 1/4 tsp

   Garam masala powder – 1/4 tsp

   Cumin powder – 1/8 tsp

   Kasoori methi – 1/4 tsp crushed

   Yoghurt – 1 - 2 tsp

   Salt – To taste

Marinate the chicken pieces with ingredients numbered 2 for at least 30 mts. Heat 1 – 2 tbsp oil in a non-stick pan. Fry the chicken pieces on both sides until browned and done, about 8 – 12 minutes. Drain on to a paper towel. Cut into small pieces.

Other ingredients

3. Onion – 1/4 cup, cut into small cubes

   Mushroom – 1/4 cup, cut into small cubes

4. Red and green bell pepper – 1/4 cup each, cut into small cubes

   Zucchini – 1/4 cup, cut into small cubes

5. Pepper powder – 1/4 tsp

6. Salt – To taste

7. Oil – 2 tsp

8. Puff pastry – 1 sheet (I used Pepperidge farm puff pastry. Each package contains two sheets, and each sheet comes folded in thirds. Cut along the fold lines. Next, make two cuts the other way so that you have 9 squares of puff pastry.)

Method

 

1. Heat oil in the same pan which you used to fry chicken pieces. Add onion and mushroom cubes. Saute for 2 minutes. Add bell peppers and zucchini. Saute for 1 – 2 minutes. Season with salt and pepper powder. Switch off. Combine it with the chopped fried chicken pieces and set aside.

 

2. To bake –  Place the puff pastry squares inside a greased muffin pan. Prick slightly with a fork. Put 1 – 1.5 tbsp filling inside the pastry squares. Bake at 400 F for about 12  minutes until the puffs turn golden. Garnish with finely chopped cilantro. Enjoy with ketchup.

Tips

1. In case you don’t have a muffin pan, you can make open-faced puff pastries as shown below. Place the puff pastry squares on the baking sheet as mentioned above. Put the filling, on each puff pastry square, prick the edges slightly with a fork and then bake for 10 - 12 minutes at 400 F. The toppings will bind to the pastry once done.

2. To make puff pastry pizza – Top the puff pastry squares with pizza sauce followed by the toppings and shredded cheese. Bake for 10 – 12 minutes.

 

 

 

Sweet Puffs

 

 

 

Ingredients (For 9 cups)

1. Walnuts / pecans – 1/2 cup, finely chopped

    Cinnamon powder – 1/4 tsp

    Sugar –  3 – 4 tbsp or to taste

    Butter – 2 tbsp, melted

    Apple – 3 – 4 tbsp, cut into small cubes

2. Puff pastry sheet – 1 (Thaw the puff pastry sheet according to package instruction and cut into 9 squares as mentioned above).

Method

1. Combine all the ingredients numbered 1 in a small bowl. Set aside.

2. Place the puff pastry squares inside a greased muffin pan. Prick slightly with a fork. Put 1 – 1.5 tbsp filling inside the pastry squares. Bake for 12 minutes at 400F. While baking, the apples lend a subtle flavor to the pastries making it moist and sumptuous! You can avoid using apples if you want.

Pita bread Pizza with Paneer and Veggies

 

 

 

 

 

 

 

Ingredients (For 2 pita bread pizza)

1. Paneer – 3/4 cup, cubed

2. Yoghurt  - 1 tbsp

    Tandoori masala powder – 1.5 tsp

    Ginger-garlic paste – 1/2 tsp (optional)

    Chilly powder – 1/4 tsp

    Salt – To taste

3. Olive oil or vegetable oil – 3 – 4 tsp

Marinate the paneer cubes with ingredients numbered 2 and set aside for 30 minutes.

Other ingredients

3. Pocketless pita bread – 2 (You can replace it with naan)

4. Red and green bell pepper – 1/2 cup each,chopped

   Onion -  1/2 cup, cut into small cubes

   Pepper powder – 1/4 tsp

   Salt – To taste

5. Pizza sauce – 2 – 3 tbsp

6. Shredded cheese – Around 5 – 6 tbsp (I used Mexican shredded cheese)

Method

1. Heat 2 – 3 tsp oil in a non-stick pan. Add the marinated paneer cubes and fry until golden brown, about 1 – 2 minutes on each side. To the same pan, add 1 more tsp oil and add the bell pepper and onion cubes. Season with salt and pepper powder. Stir-fry for 3 – 4 minutes at medium or medium-high heat. The veggies should be half-cooked but still crunchy. Switch off.

2. Preheat oven at 400 F.

3. Spread 1.5 tbsp pizza or sphagetti sauce on a pita bread. Top with paneer cubes and the veggies followed by around 3 tbsp shredded cheese.  Place in oven without a pan with the bottom of bread closer to the heat to achieve a better crust. (You can place the bread on a parchment paper if you want.) Bake for about 6 – 7 minutes until cheese melts and crust is slightly crispy. Take it out carefully using a spatula and cut into wedges. Serve immediately as it is or with garlic sauce / yoghurt, mint and cucumber dip etc.

 

Ripe Banana Fry / Ethapazham Varuthathu

 

 

 

Ingredients

Firm ripe banana / ethapazham – 1

Ghee – 1 – 1.5 tbsp

Grated coconut – 1.5 tbsp

Sugar – 1/2 – 1 tsp

Method

Slice the ripe banana lengthwise or into 1/2 inch rounds. Heat ghee in a pan. Shallow fry the banana pieces until golden brown on the corners. Sprinkle grated coconut and sugar, when half-done or completely done, for an extra taste.

 

Simple Chana Fry / Vella Kadala Fry

 

 

 

 

 

Ingredients

1. White chana, dried – 1 cup, soaked in enough water for 8 hrs

    Turmeric powder – 1/4 tsp

    Water – As required

2. Oil – 1 tbsp (I used olive oil)

3. Mustard seeds – 1/4 – 1/2 tsp

   Cumin seeds – 1/4 tsp

4. Onion – 1/2 cup, finely chopped

   Curry leaves – 1 sprig

5. Chilly powder – 1/2 – 3/4 tsp

   Garam masala powder – 1/4 – 1/2 tsp

6. Salt – To taste

Method

1. Pressure-cook the soaked chana adding enough water and 1/4 tsp turmeric powder for 1 whistle or until soft and done. Drain the water and set aside.

2. Heat oil in a pan at medium heat. Splutter mustard seeds and cumin seeds. Add the chopped onion, curry leaves and little salt. Fry for a few minutes until onion starts turning brown. Add chilly powder and garam masala powder. Stir for a minute and add the cooked chana. Mix well and stir-fry for 6 - 8 minutes. Serve as a snack or as a side-dish for rice.

Strawberry and Granola Parfait

 

 

 

 

 

Ingredients (Serves 2)

Vanilla yoghurt / plain yoghurt or Greek yoghurt – 1/4 – 1/2 cup

Strawberries – 10 - 12, chopped

Granola – 1/2 – 3/4 cup

Honey – 1 - 2 tbsp or as required

Method

In a glass, add 2 tbsp chopped strawberries. Drizzle a little honey and spoon 2 – 3 tbsp yoghurt over the top and then spoon 2 tbsp granola. Repeat the process until the glass is filled.

 

Banana-Oat Bars

 

 

 

 

Ingredients (Makes 8 - 10 chewy bars)

1. Banana – 2, ripe (About 1 cup mashed)
2. Oats – 2 cups (You can also use granola)
3. Dates – 1/2 cup, pitted and chopped
4. Walnuts – 1/2 cup, chopped (You can also use sliced or chopped almonds, pecans etc)
5. Raisins – 2 tbsp
6. Butter – 1.5 tbsp, melted
7. Honey – 1 tbsp (Optional, it would be perfectly sweet if you use over-ripe bananas)
8. Cinnamon powder – 1/4 tsp
9. Salt – 1/4 tsp

Method

1. Preheat the oven to 350 F. Line an 8 x 8 inch square pan with aluminium foil or parchment paper. Grease lightly.

2. Mix all the ingredients together using your hands or a spatula. Transfer the mixture to the prepared pan and press down using your fingers or an offset spatula. Bake for 35 minutes. Cool down and cut into 8 – 10 slices.

 

 

 

Adapted from here

Chakka / Jackfruit Puttu

 

 

 

Ingredients (For 2 chiratta puttu)

1. Jackfruit pieces / chakka chula – 7 – 8, chopped

    Grated coconut - 1/4 cup

2. Puttu podi – 3/4 - 1 cup

    Water – As required

    Salt – To taste

Method

 

1. Fill a pressure cooker with one-half water. Close with its lid and bring to a boil.

2. Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 - 10 minutes.

2. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 1 – 1.5 tbsp chopped jackfruit. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut and chopped jackfruit pieces. The top layer should be that of chopped jackfruit pieces. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 - 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve warm.

 

 

 

 

Dates, Walnut and Nutella Laddus

 

 

 

 

Ingredients (Makes 8 – 10)

1. Walnuts – 1 1/4 cups (You can also use almonds or any other nuts of your choice)

    Dates – 3/4 cup, chopped

    Nutella – 1 tbsp

2. Fresh grated coconut / Sweetened coconut flakes / Dried coconut flakes – 1/4 cup (Optional)

Method

Grind the walnuts to a powder in a mixer. Mix it with chopped dates and 1 tbsp nutella. Use your fingers to combine everything well. Shape into balls and roll in coconut flakes. Keep refrigerated for 2 – 3 days.

 

Tips

Instead of nutella, you can use condensed milk.

 

 

Coconut and Lemon Sevai (Rice Noodles)

 

 

Coconut Sevai

 

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

    Salt – To taste

2. Oil – 1 tsp

    Mustard seeds – 1/4 – 1/2 tsp

    Dried red chilies – 2, broken

    Urad dal / chana dal – 1 tsp

   Cashews / peanuts – A few

   Green chilly – 1, finely chopped

   Curry leaves – 1 sprig

   Hing / asafoetida – 1 pinch

3. Grated coconut – 1/2 cup

Method

1. Cook the rice noodles as per the package instructions. OR Heat water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves (you can add finely chopped carrots and onions also, if you wish). Stir for a few seconds and add hing. Add the grated coconut, stir for about 10 seconds and then add the cooked sevai. Mix everything well and taste-check for salt. Serve with coconut chutney and pappad or ethapazham varattiyathu/ sweetened coconut milk etc.

Lemon Sevai

Ingredients

1. Sevai / dried rice noodles – 100 gm (half packet)

    Salt – To taste

2. Oil – 1 tsp

    Mustard seeds – 1/4 – 1/2 tsp

    Dried red chilies – 2, broken

    Urad dal / chana dal – 1 tsp

    Cashews / peanuts – A few

    Green chilly – 1, finely chopped

    Curry leaves – 1 sprig

    Hing / asafoetida – 1 pinch

    Turmeric powder – 1 - 2 pinches

3. Lemon/lime juice – Of 1 lemon

Method

1. Cook the rice noodles as per the package instructions. OR Heat sufficient water in a saucepan / any vessel and bring to a boil. Add the dried sevai, 1/2 tsp oil and enough salt. Cook covered for 4 – 5 minutes until the noodles are soft and done. Drain well and set aside.

2. Heat oil in a cheena chatti / any deep pan. Splutter mustard seeds and fry dry red chilies. Add urad dal, cashews and fry until light brown. Add green chilies and curry leaves. Stir for a few seconds and add turmeric powder and hing. Now add the cooked sevai. Mix everything well and taste-check for salt. Switch off. Add lemon juice and mix everything well. Serve with pappad.

Tips

1. Instead of dried rice noodles, you can use left-over idiyappams / string hopppers. Just tear the idiyappam into small strings/pieces and use in the  above recipes.

Sweet Sevai/ Idiyappam

2. To make sweet sevai, combine the cooked rice noodles or torn idiyappam with sugar or jaggery, grated coconut, little ghee(optional) and little cardamom powder / crushed cardamom. Combine well with your fingers. You can garnish it with ghee fried cashews and raisins. Serve as is or with fresh thick coconut milk.