Mango - Carrot cake eggless

Sweets and desserts are not a regular affair in my house.Occasionally , yes we indulge in sweets.One such is this. Sometimes , I would rather find reasons to celebrate.Today is my sister's BirthDay and there I got a reason to indulge this sinfully sweet cake .

She had been my inspiration during my initial days of cooking.By simply observing her cooking in the kitchen,I have learnt a lot of simple technics.

My sister loves mangoes.I just wanted to make use of some fresh mangoes, So quickly decided to make this cake with mango and carrot.I'm sure my sister would love to enjoy this.

 

Ingredients

Whole wheat flour ..........................1  cup
All purpose flour ............................. 1  cup
Sugar .............................................1/4 cup
brown sugar..................................... 1cup
Baking powder .................................. 1 1/2 tsp
Baking Soda ...................................... 1 tsp
Flex seed...........................................3 tbsp
Oil ..................................................1/3 cup (any neutral oil )
Mango pulp .................................... 1/2 cup ( I used 2 big mangoes to pulp)
Grated carrot ...................................1 /4 cup
Water................................................1/4 cup
Salt................................................... a pinch
ground Cinnamon  /pumpkin spice............... 1 tsp

Method 

1. Preheeat the oven to 350 F.
2. Grind the flex seeds with 1/4 cup water.
3. Mix the flours,salt,baking powder, baking soda , spice together and sift well.
4. In a large bowl , mix all the wet ingredients except carrots.
5. Mix grated carrots with the flour mix.
6. Now slowly fold in the flour mix into the wet mix, little at a time.
7. gently mix until they are just combined.
8. Prepare the baking tins by coating some oil and dusting them.
9. Transfer the batter into the baking tins and bake for 25  to 30 minutes.

 
For the mango sauce,

mango pulp ........................ 1/4 cup
Sugar ............................... 2 tsp
Lemon juice  .......................1/2 tsp

Blend every thing in a blender.
Boil the mixture over medium flame.
When you reach the thick consistency , turn off and allow it to cool.

Enjoy with family and friends !

Notes

• For health benefits, I have used whole wheat flour. If you want to use all purpose flour,you might need to reduce the amount of water accordingly.
• If you are using store bough mango pulp/puree , adjust sugar accordingly as the puree has added sugar in it.

Pulikaichal | puliyogare mix | Puli Sevai and Lemon Sevai

There are certain foods , which kindles the interlaced memories in your life.This is one such special recipe for me.My mom is an expert in this and for many years I had been enjoying this.

Near my hometown, there is a famous falls, called Kutralam(Courtrallam).We used to pack puliyodharai , lemon rice and curd rice whenever we used to visit that wonderfull falls.

After having bath in the falls you will feel like eating as much food as you can .

Coming back to the recipe, this is super easy to make.I bet you all, after tasting the fresh and homemade pulikaichal, you will never turn back to store-bought ready mixes.

The best part is that, once the mix is ready, it stores well for up to a monthin the refrigerator . Mix with rice or instant sevai or idiyappam or even aval (poha) to make your favourite item.

Ingredients 

 To roast and grind for spice mix

Channa dal  ......................... 3 tsp
Red chillies ......................... 12 (adjust to heat)
fenugreek .......................... 1/2 tsp

Other ingredients

Mustard seeds.................... 1 tso
channa dal ......................... 2 tsp
Roasted peanuts ................ hand full
Red chilli ............................. 2 , broken into pieces.
Cahews ..............................  few ,broken into pieces.
Curry leaves ........................ 2 sprigs
Tamarind ............................ (2 tbsp tightly packed )/ 2 tsp tamarind concentrate
Asafoetida........................... 1/2 tsp
Salt .................................... to taste
Turmeric ............................. 1/4 tsp
Sesame Oil ......................... 3 tbsp

Method

• If using a fresh tamarind, soak it in warm water for 20 minutes.
• Later squeeze the extract of it .
• Heat a shallow pan and dry roast fenugreek seeds,channa dal and red chillies until golden color.
• Make a fine powder of it.
• Heat 2 tbsp oil in a deep pan.
• Add mustard seeds,channa dal,urad dal,peanuts,cashews,red chilli pieces.
• Now add the tamarind extract (approximately 1 1/4 cup ).
• Add turmeric,salt and asafoetida and allow it to boil for 7 minutes or until the raw smell of tamarind is gone.
• Add the spice mix now and mix well.
• Allow it to boil for 5 minutes, you will notice a thick gravy now.
• Turn off the heat and let it cool down .
• Transfer it into a glass jar and pour the remaining 1 tbsp oil on top of it.
• Tightly cover and refrigerate.

Puliyogare / Tamarind rice /Idiyappam

1. Prepare instant sevai as per the instructions on the box.
2. Just mix enough puliyogare mix to it.
3. Add salt if required.

Prepare rice and mix required amount of puliyogare mix to make tamarind rice.

Notes for puliyogare

• You can add sesame seeds also while roasting for the spice mix.That gives a different flavor to the puliyogare.
• 
  
• Sesame oil is a key ingredient for a good flavor and taste.
• Always mix with rice or sevai and give a minimum of 30 minutes to let the rice absorb the flavors.
• The more time it stands, better the taste.

 Lemon Sevai 

Ingredients

Rice sevai .................................. 4 cups (prepared acc to bo instructions)
Turmeric .................................... 1/2 tsp
Asafoetida .................................. 1/4 tsp
Mustard seeds............................ 1 tsp
urad dal ..................................... 1 tbsp
Channa dal ................................ 1 tbsp
Peanus .......................................1 tbsp
Cashew nuts ............................... 1 tbsp
Lemon juice ................................ from 1 1/2 lemon.
salt ........................................... to taste
Oil ........................................... 1 1/2 tbsp
Green chillies ........................... 2 , small, chopped.
Red chilli .................................. 2 , broken into pieces
Curry leaves ............................ few

Method

1. Heat oil in a kadai / pan.
2. Add mustard seeds,dals, peanut,cashews,green chilli , red chilli and curry leaves.
3. Add turmeric powder and asafoetida to oil.
4. Now add the prepared rice sevai / iddiyappam to the pan and add salt to it .
5. Mix well and turn off the heat.
6. Add the lemon juice and mix well.

Enjoy with coconut chutney .

Melon and lemon chiller

Here, the heat is picking up slowly and I felt like wanted to have something light and quick to hydrate my body after breakfast.What else other than a perfect thirst quenching drink could help me ? So made this melon and lemon chiller and enjoyed every sip of it .

 

Water melon is my favorite summer time fruit.I like to pair it with mint and lemon. That's how this juice was born.

 

Here I have used a bit of grated beetroot also for the nice color and health benefit also. With fresh mint , lemon and a hint of ginger, it was a complete medley of different flavors dancing on my palette.

Having said that, lets quickly get to the recipe .

Ingredients

Water melon ....................  2 1/2 cups , cubed
Beet root ........................ 1 tsp, grated(optional)
Ginger ............................. 1/4 tsp grated
Honey ............................. to taste
Mint leaves....................  7
Lemon juice................... from half of a lemon
Water ......................... 3/4 cup 

Method

Just blend everything , chill and enjoy .

Spinach and veg Salad with lemon and fennel dressing

Today I'm sharing with you all a simple, light and refreshing salad.While the fresh vegetables taking care of the nutritional requirements , this salad dressing helps in stimulating the digestive system.Isn't that cool?

After a short trip for 3 days, its time to prepare something light and fast.So came up with some pulav and salad and raita.

We had an amazing experience of vising a cavern. It was absolute thrill to visit a cave that's around 50 to 60 feet down the earth.It was a breath taking experience to see the naturally formed caves and winding narrow path and walking on a spooky path. On top of that ,there was a boat ride on the natural lake too .

The scenic beauty of nature was unbelievable and we thoroughly enjoyed each and every moment of it.
Rest of the story will continue in my  forth coming posts.

While returning from the trip, I picked up fresh herbs from a farm stand. So, came up with a plan to use them effectively when they are fresh.

Ginger, honey and lemon along with some roasted fennel ... amazing combination of spices and condiments ,it was like a completely unique dressing . When paired with fresh veggies ,nothing short of a party.

 

Ingredients  for dressing

Fresh ginger ................. 1/2 inch,grated
Honey........................... 1/2 tsp
Garlic ............................ 1 clove,finely minced
Apple cider vinegar ......... 1 tsp
Lemon juice...................... from 1 lemon
Olive Oil .......................... 2 tsp
Salt ............................... to taste
Pepper ........................ to taste
Paprika ......................... 1/4 tsp
Roasted fennel seeds ..... 1/2 tsp
Chives .............................. few sprigs

Method for dressing

• Crush the roasted fennel seeds roughly.
• Snip the chives using a kitchen scissor.
•  Blend oil, cider vinegar, lemon juice,honey,salt,pepper,Paprika and ginger and transfer to a small bowl.
• Now add the crushed fennel seeds,garlic and chives and whisk together.

Ingredients for Salad

Spinach
Radish .............. few
Carrot .............. 1 or 2 depending on the size
Cucumber........... 1 medium
Salad dressing...... 3 tbsp

Method

• Wash and cut the veggies to desired shape.
• Assemble the salad with spinach  as the bottom layer and top it up with veggies.
• Pour the dressing over the veggies and let it chill for 30 minutes in the refrigerator.

Enjoy with any main course of your choice.

Now,look at some of the moments I captured through my lens.

Whole wheat Veggie Pizza from scratch

I'm kind of a person to say big no to Pizza.I don't really know , for some odd reasons , pizza has never been on my food list.Even after sharing this recipe here ,I 'm sure there will not not be any change in my mindset.

But when I'm traveling and left with no other vegetarian choice , I go with cheese pizza or veggie pizza.One fine day ,while we were having pizza outside, my son was asking me , "Amma , often,you try doing various recipes at home to make it much more healthy.Why not Pizza at home ? Are you scared of trying them at home"

After getting a challenge from my son, my ego didn't let me take a back step.So,I wanted to make complete preparation at home.First  I made the pizza sauce well ahead and stored in my refrigerator.It was a complete surprise for my son and my husband ,to see a fresh baked pizza inviting them , after they were back from play park.

I was doing a small victory dance after seeing the output, well raised and soft pizza crust with gooey top and the perfect crunchy veggies .On the other hand , my son was dancing thinking that he might get frequent home made pizzas.

Pizza Sauce

Ingredients

Tomatoes ............5 to 6 big,(I used Roma tomatoes)
Garlic .................. 3 cloves
Fresh herbs ......... 1 tbsp ,chopped(I used parsley, oregano,thyme,rosemary)
Sugar .................. 1 tbsp,optional
Oil ....................... 1 tsp
Salt ....................... 1 tsp
Lime juice ............. 1 tbsp(substitute with distilled vinegar)

Method

1. Blend tomatoes well  with sugar ,if using.
2. Heat oil in a heavy bottom pan and roast garlic for a minute.
3. Add the tomato puree and herbs, salt and cook in medium flame.
4. Partially cover the pan  with a  lid and cook for 45 minutes or until you get a thick gravy.
5. Turn off the heat and add lime juice.
6. Store in a air tight glass container .

Pizza dough

Ingredients

Whole wheat flour ................ 2 1/4 cup
All purpose flour .................. 1/2 cup
Water ................................. 1cup + 2 tbsp (luke warm)
Active dry yeast .................... 1 ,sachet (7 gms)
Sugar .................................. 1 tsp
Salt ..................................... 1 tsp
Oil ......................................... 1 tbsp

Method

1. In a small cup , take 1/4 cup warm water( 2tbsp) and add yeast and sugar and mix well and leave it in a warm place for 10 minutes to proof.You will notice nice frothing , if not the yeast is not active , so change the yeast.
2. In a big mixing bowl, add both the flours and salt and mix well.
3. Make a small well and add yeast and water and knead well to make a soft pliable dough.
4. Drizzle little bit oil on top and cover with a damp cloth and let it rest for an hour.
5. After it doubles in size, take it out and gently knead again and let it rest for 2nd proofing.

Assemble the Pizza

Ingredients

Pizza dough
Pizza sauce ................. 1/2 cup
Vegetables .................... 1 cup (assorted, I used kalamata olives,tomatoes,Jalapenos,mushrooms, onions,broccoli)
Cheese .......................... 1/4 cup( I used a mi of low fat mozzerella ,mild cheddar and parmesan)

Method

1. Preheat the oven to 375 F.
2. If using a pizza stone, preheat with the stone(I used a cookie sheet)
3. Use a rolling board and pin to roll out the pizza dough to your desired thickness and size.
4. Transfer the dough to the pizza stone or cookie sheet.
5. Spread a generous amount of pizza sauce on top of the pizza.
6. Sprinkle some dry herbs on top.
7. Arrange vegetables and top it up with cheese.
8. Bake for 20 minutes.

Notes

I used oilve oil. You can use any nutral oil like vegetable oil or canola oil .
Topping is according to your preference.
Oven timings vary, so keep an eye after 15 minutes.

Instant Rava Idli | Sooji Idli

What to cook is the first question and tough question for me every morning.Most of the time I try to plan 3 meals of the day , the prior night so that I can just go ahead in the morning.This 5 minute plan every night saves huge time , the next day.

Today's plan for breakfast was rava idli and coriander chutney. Since my son loves this idli, once in a week I make this with some variations.

For a quick week night dinner or breakfast,this will be my choice as a complete meal can be prepared in under 30 minutes. This is a basic recipe I'm sharing here.You can make variations by adding grated carrots,coconuts, green peas , corn etc.

Ingredients

Fine rava/sooji.................. 1/2 cup
Yogurt ............................. 1/2 cup, preferably sour
mustard seeds ................ 1 tsp
Urad ............................... 1/2 tsp
Channa Dal ..................... 1/2 tsp
Cashews ......................... 10, broken into pieces
Coriander leaves ............. chopped, Handfull
Salt ................................ 3/4 tsp
Water .............................. 1 1/2 tbsp
Eno , unflavored fruit salt....1/2 tsp
Oil .................................... 1 1/2 tbsp+ few drops 

Method

1. Heat oil in a shallow pan and add mustard seeds, followed by urad, channa dal, cashews.
2. Saute for 30 sec until the dals turn golden color.
3. Add rava and roast for 2 minutes with constant stirring.
4. The rava should not get burnt but it should have got roasted well.
5. Take off the heat and let it cool for 3 minutes.
6. Now add beaten yogurt, salt and coriander leaves and mix well.
7. Grease the idli plates with oil and get your steamer ready by adding some water and heat it through.
8. Now add eno to the batter along with water and mix quickly and pour it into moulds.
9. Steam for 5 to 7 minutes.

Enjoy with a chutney of your choice.

Notes.

• After adding eno , do not let it stand for long time.
• Add vegetables like carrots, corn , peas, chopped greens to make it more healthier.
• If yogurt is not sour , squeeze juice of 1/2 lemon.

Pineapple and Ginger Cooler

With humidity hitting its peak , I get to sweat .I'm not sure if anyone can feel happy about that. But I'm very happy that my body is getting all cleansed . But you might be thinking why am I so excited about it. Yes, staying in Boston, very rarely we get this opportunity.

 

With a fully ripen pineapple was waiting in my counter top to be used off, I came up with an idea of making a thirst quencher.

I also like to use ginger a lot  because during summer we might loose our appetite often.And ginger along with fresh mint will help to regain a proper appetite.

With simple and limited ingredients , here comes my yummy thirst quencher.

Ingredients

Fresh cut pineapple ........................ 2 cups

Fresh Mint ...................................... Hand ful

Ginger ............................................. 1 inch , peeled

Sugar .............................................. 1/4 cup ( adjust according to the sweetness from the fruit)

Some ice cubes

Method 

1. Add sugar with 1/2 cup water in a pan.
2. Add  10 mint leaves and grated ginger.
3. Bring the sugar and water to a slow boil to make a thin syrup.
4. Take off from the heat and allow it to cool.
5. Take pineapple pieces in the blender jar.
6. Add some water and blend it completely.
7. Now mix the pineapple juice with sugar syrup.
8. Mix thoroughly and strain.
9. Take tall serving glasses and add few mint leaves and muddle .
10. Add some ice cubes and the prepared juice.
11. Top it up with some more mint leaves.

Serve immediately .