GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

BLACKBERRY-BANANA SMOOTHIE

Balckberry-Banana smoothie

Ingredients

1. Banana- 1 large
2. Fresh Blueberries- 1/2 cup
3. Apple juice- 1/2 to 3/4 cup( or as required)
4. Honey- to taste

Directions

• Combine all the ingredients in a blender.Blend until smooth.
• Serve immediately.

NOTES: 

• You can also use frozen banana ,if desired.
• Vegan option- Use agave nectar instead of honey.

STEAMED CHOCOLATE CAKE | EGGLESS STEAMED CHOCOLATE CAKE

Steamed chocolate cake

Recipe adapted from www.bestrecipes.com .You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar- 1/2 cup
3. Cocoa powder- 2.5 tbsp
4. Baking soda- 1/2 tsp
5. Salt- 1 pinch
6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
7. Water- 1/2 cup
8. Oil- 2 tbsp
9. Vanilla extract- 1 tsp
10. White vinegar- 2 tsp

Directions

• Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.

• In another mixing bowl,combine together water,oil,vanilla and white vinegar.
• Add this to the prepared dry ingredients.

• Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
• Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.

• Cover the top loosely with a piece of aluminum foil.
• Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.

• Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
• If wished decorate with chocolate ganache.

NOTE

• Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
• You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
• I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
• You can double the recipe for an 8" cake.
• Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands

IDICHAKKA THORAN / TENDER JACKFRUIT STIR FRY

Idichakka thoran

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

HUMMUS / MIDDLE EASTERN SPREAD

Homemade Hummus recipe

Ingredients

1. Dry chickpeas- 1 cup
2. Sesame seeds- 2 tbsp( or use 1 tbsp tahini-see notes)
3. Garlic- 3 to 4 cloves
4. Cumin powder- 1/4 tsp
5. Chili powder/cayenne pepper- 1/4 to 1/2 tsp
6. Lemon juice- 1.5 to 2 tbsp
7. Salt- to taste
8. Olive oil- 1/4 cup
9. Water- 3/4 to 1 cup( see notes)

Directions

• Place dry chickpeas in a bowl and fill it with water.Let them soak for 10 to 12 hours.
• Drain the chickpeas and cook it with enough water .( you can also pressure cook the chickpeas)
• Drain the cooked chickpeas and let it cool completely.Reserve the liquid(broth).
• Add cooked chickpeas,tahini,garlic,cumin,chili powder and lemon juice into a blender.Blend until it is smooth ,adding 1/4 cup water at a time.Add olive oil and salt to taste.Blend again until it turns smooth and creamy.Taste and adjust the seasonings,add more salt or lemon juice,if required.( adjust the quantity of water according to the consistency you require,i added about 1 cup broth)
• Transfer this to a serving bowl.Drizzle more olive oil on top, just before serving.

Serve with pita bread and salad of your choice.

NOTES

• If you are using sesame seeds instead of tahini ,add it to the blender first and powder it finely before adding the rest of the ingredients,otherwise it will be grainy and you will find it difficult to make it smooth.
• For best results use the liquid( broth) drained from the cooked chickpeas instead of water. 

EGGLESS MARBLED BANANA BREAD- VEGAN MARBLED BANANA BREAD

Recipe adapted from Post Punk Kitchen,you can find the original recipe here
Method

1. Mashed banana-1 Cup ( about 2 overripe bananas)
2. Light brown sugar-3/4 cup
3. Vanilla extract-1 tsp
4. Vegetable oil- 2 tbsp
5. Milk-1/3 cup ( Use almond milk or soya milk for vegan bread)
6. Whole wheat flour-1 1/4 cup ( see notes)
7. Baking soda- 1 tsp ( see notes)
8. Salt-1 pinch
9. Cocoa powder-3 tbsp
10. Boiling water- 6 tbsp,divided

Instructions

• Preheat oven to 180 deg C.Line a 8x4 loaf pan with parchment paper or lightly grease it.
• In a large mixing bowl,combine together mashed banana,light brown sugar,vanilla extract,vegetable oil and milk.
• In another mixing bowl whisk together whole wheat flour,baking soda and salt until combined.
• Add dry ingredients to the prepared banana mixture and mix gently using a wooden spatula,just until combined.Do not over mix.
• Transfer 1 cup of batter into a separate bowl.Combine together 3 tbsp boiling water and cocoa powder.Mix well until smooth.Add this to the one cup batter that was separated and mix gently,just until combined.
• Add 3 tbsp boiling water to the remaining batter and mix gently ,just under combined.
• Alternately spoon the mixtures into the loaf tin.
• Bake for about 45 to 50 minutes or until a skewer inserted into the bread comes out clean.
• Allow it to cool completely before slicing.

Notes

• You can use 1.5 cups all purpose flour also,in that case use 3/4 tsp baking soda.

EASY CHANA MASALA | CHOLE MASALA

Chana masala

Ingredients

1. Dry chickpeas- 1/2 to 3/4 cup
2. Kashmiri chili powder- 1 tsp(or to taste)
3. Coriander powder- 1.5 tsp
4. Turmeric powder- 1/2 tsp
5. Garam masala powder- 3/4 tsp
6. Green chili( cut vertically)- 1 no
7. Water- 1 and 3/4 to 2 cups
8. Chopped Coriander leaves: 2 tbsp
9. Oil- as required
10. Salt- to taste

To grind together

1. Diced Onion- 1 large
2. Diced Tomato- 1 large
3. Ginger- 1" piece
4. Garlic- 2 small cloves

Directions

• Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
• Grind together all the ingredients listed under'to grind' to form a smooth paste.
• Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
• Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
• Add water,chickpeas  and salt to taste.
• Close the pressure cooker and cook for about 15 to 20 minutes or until done.
• Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

WHOLE WHEAT BURGER BUNS | VEGAN BURGER BUN RECIPE

Recipe adapted from: www.holycowvegan.net
You can find the original recipe here
Ingredients

1. Whole wheat flour- 1.5 cups
2. All purpose flour- 1.5 cups
3. Baking soda- 1/2 tsp
4. Salt- to taste
5. Warm water- 1.5 cups
6. Active dry yeast- 1.5 tsp
7. Sugar- 2 tsp
8. Vegetable oil- 3 tbsp

Method

• Combine together yeast,1/2 cup warm water and sugar in a bowl,Keep aside until it starts to froth ( for about 10 minutes)
• In another mixing bowl, whisk together whole wheat flour,all purpose flour,baking soda and salt until combined.Pour in the yeast mixture ,oil and warm water ( as required), and mix until combined.
• Knead well for atleast 7 to 8 minutes or until the dough is soft.
• Place the dough in a large greased bowl and brush the top with oil,cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume( for about 2 hours)
• Punch down the risen dough with your fist and divide this into 6 equal parts and shape them into smooth balls.
• Place them onto a lightly greased baking tray dusted with semolina.Sprinkle sesame seeds on top and leave in a warm place until doubled in volume.
• Preheat oven to 180 Deg C and bake the buns for about 25 minutes or until the tops are lightly browned.
• Brush with oil ,if desired. 

NOTE:Try these burger buns with chickpeas and spinach patties and  hummus instead of the regular mayonnaise.( as in picture)

HEALTHY COCONUT MILK PAYASAM | NO COOK KHEER | NO COOK DESSERT | VISHU SPECIAL PAYASAM

Ingredients

1. Coconut milk-1 1/2 cup( see notes)
2. Banana( palayankodan pazham)- 2 small -mashed                                                                      ( or use one cavendish/chiquita banana)
3. Dates chopped finely- 4 to 5 nos
4. Apple ( peeled)-1/4 to 1/2 of a small
5. Cashew nuts (soaked in water)- few(optional)
6. Raisins- few ( optional)

To grind

1. Coconut milk- 1/4 cup
2. Dates(deseeded)- 8 nos ( or to taste)
3. Cardamom powder- 1 large pinch
4. Dry ginger powder-1 pinch
5. Grated jaggery-1/8 cup (or to taste)

Method

• Grind together all the ingredients ' to grind ' using a blender to form a smooth paste.Keep aside.
• In a mixing bowl combine together,coconut milk,prepared dates paste,mashed banana and chopped dates.

• Cut the peeled apple into thin long strips and make very thin slices from each segment as shown in the picture.(Make it as thin as possible,it should look almost like ada in ada pradhaman).Now immediately add this to the coconut milk mixture to avoid discoloration.
• Finish off by adding cashew nuts and raising ( if using)

Notes:

• Adjust the quantity of dates and jagerry according to your taste or sweetness required.
• Coconut milk should not be too thin or too thick.
• Try using brown sugar, if jagerry is not available.
• Add a teaspoon of ghee to enhance the flavor ,if desired.

CHICKPEA AND SPINACH TIKKI / PATTIES

Makes : 12 nos
Ingredients

1. Chickpeas- 1 cup
2. Ginger -chopped- 1 inch piece
3. Garlic- chopped- 4 cloves
4. Green chilies -chopped- 2 nos( or to taste)
5. Onion -chopped-1/4 cup
6. Turmeric powder-1/4 tsp
7. Kashmiri chili powder-1/4 to 1/2 tsp
8. Cumin powder-1/4 tsp
9. Garam masala-1/2 tsp
10. Spinach-chopped-1 cup
11. All purpose flour-1 tbsp
12. Water- as required
13. Bread crumbs- as required
14. Oil - for frying

Method

• Soak chickpeas overnight or for 6 to 8 hrs and cook until soft.Allow it to cool slightly and mash it well.Keep aside.
• Heat oil in a pan ,add ginger,garlic and green chilies.saute for few seconds.
• Add chopped onion and saute till it turns translucent.
• Reduce the flame to low and add turmeric ,kashmiri chili ,cumin and garam masala powder.Saute for few seconds.
• Add chopped spinach and salt to taste.Mix well until combined and cook until it is almost dry.Allow this to cool slightly.
• In a mixing bowl add prepared spinach and mashed chickpeas.Mix well using a wooden spatula until combined.
• Combine all purpose flour and water to form a thin batter.Keep aside.
• Form lemon sized balls out of the chickpeas- spinach mixture and flatten it using your finger tips.Dip this in the prepared batter and evenly coat with bread crumbs.
• Heat 2  tsp oil in a non stick pan and shallow fry the patties/tikkis until golden brown,carefully turning once in between.Drizzle more oil on top during frying( if required).

SPINACH PULAV | PALAK PULAV

Ingredients

1. Basmati Rice- 1 cup 
2. Cumin seeds-1/4 tsp
3. Cardamom- 2 nos
4. Cloves- 2 nos
5. Bay leaf- 1 no
6. Cinnamon stick- 1" piece
7. Cashew nuts- 6 to 8 nos
8. Green chili-chopped- 1/2 tsp (or to taste)
9. Onion -chopped-1/4 cup
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder-1/4 tsp
12. Garam masala-1/2 tsp
13. Oil
14. Water- 1 tbsp ( if required)
15. Salt to taste

For Masala paste

1. Spinach- 1/2 a bunch or 1 cup (packed)
2. Ginger-1/2 inch piece
3. Garlic-3 to 4 small cloves
4. Grated coconut- 1 tbsp

Method

• Cook rice until it is 3/4 th done.Allow it to cool completely.Keep aside.
• Next blanch the spinach.For this bring a pot of water to boil over high heat.Add the washed spinach.Let it cook for 2 minutes.Drain and allow it to cool slightly.Puree the prepared spinach along with the rest of the ingredients for the masala paste( i.e ginger,garlic and grated coconut).Keep aside.
• Heat oil in a pan ,add cumin seeds and let it splutter.Now add cardamom,cloves,bay leaf and cinnamon stick.Saute for few seconds.
• Add cashew nuts and saute for few seconds.
• Now add green chili and onion,saute till onion turns translucent.
• Next add the masala paste ,turmeric powder,kashmiri chili powder,garam masala and salt to taste.Saute till oil separates.
• Add the cooked rice and mix gently until combined.( sprinkle 1 or 2  tbsp water if you feel the rice is a bit dry)Cover and cook for 2 to 3 minutes over low flame.Keep covered for at least 10 minutes before serving.