Vegan Almond Flour Cookies BM#67

These Almond flour cookies are so easy and quick to make. Very simple ingredients. These cookies does not contain any white ingredients. It's very healthy and guilt free recipe.
I got recipe from Detoxinista blog. Her blog has amazing recipes. I just modified a little bit based on my taste.

This totally fits the Blogging Marathon's theme this week for 'Go nuts'.

Here goes the recipe,

Ingredients

2 Cups Almond Flour
1/4 Cup Coconut Oil
1/4 Cup Maple Syrup
1/2 tea spoon vanilla essence (You can use Almond extract if you like)

Method

Preheat oven to 350F.
Mix all the above ingredients until to a smooth creamy dough.
Roll out the whole dough and cut into desired shapes.
Bake for about 8 minutes until it turns golden brown.
If you need to add frosting, Let the cookies cool down completely.



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Sweet

3

Aloo Matar with Almond Gravy BM#67

One day i was in such a hurry that i had to do a quick fix dinner. Hence came up with this idea of making Aloo Matar and turned out really tasty. I served the first day with rice for quick fix.
But with the left overs the next day we had it with Roti's. I should tell you that it tasted 'Delicious!!!'
I got a approval from my son for the red gravy too.

This week i am participating in Blogging Marathon and the topic i picked is 'Go nuts'.
I thought it would fit this and hence posting it today.

Here goes the recipe..

Ingredients

2 Chopped tomatoes
1 Chopped Onion
2 Cardomom Pieces
2 Cloves
1/2 inch Giner
1 Green Chilly
2 Potatoes
1/2 cup Green peas
10-12 Almonds

Masalas
1 tea spoon Turmeric powder
1 tea spoon Chilli Powder
1 tea spoon Coriander powder
1 tea spoon Cumin powder
1 tea spoon Aamchur powder
Salt to taste

2 tea spoon Ghee

Method

In a pressure cooker add Ghee,Onions,Tomatoes, Cardomom and cloves and pressure cook upto one whistle.
Once the pressure releases add the mixture to a Mixer and puree to a smooth paste along with all the masalas (powders) as mentioned above. Add the Almonds and grind along with the puree.
Once pureed add it back to the pressure cooker, Add the cut raw potatoes and peas to the pressure cooker along with the puree. Add salt.
Add some water and close the lid and again pressure cook until one whistle. Let the pressure release and stir well and serve hot.


Notes:
Using Almonds there was no flavor change. It tastes the same and it thickens the gravy too.
Instead of Almonds you can add Cashew or Walnut too.



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North Indian

3

Tomato Rasam

Rasam is a South Indian Delicacy. In our house Rasam is everybody's favorite and perfect comfort food. It's very simple, nutritious and healthy dish. Kids usually love it with dal (Paruppu) rice and Ghee.

I am Volunteering in a Community Gardening here in our city. In a 9 by 9 plot we have planted some lots of veggies and were really excited to grow bunch of Tomatoes and different varieties.
It's really exciting to cook with what we have grown without any pesticides. Totally organic.
I made these Rasam with the Tomatoes from the Garden.

Here goes the recipe,

Ingredients

2-3 Chopped Tomatoes
2 Cups Water
2 Tea spoon Rasam Powder
1 tea spoon Pepper powder
1 tea spoon Tamarind paste/ 1 Lemon
1/2 cup Mashed Toor dal
Chopped Cilantro to garnish
Salt to taste

Seasoning
2 Tea spoon Ghee
1 tea spoon Mustard seeds
1 Tea spoon Jeera
Curry Leaves (Optional)

Method

Pressure cook the dal. Mash and keep it aside.
In the pressure cooker- Add the Chopped tomato, Water, Rasam powder, Pepper powder, Tamarind paste and salt.
Pressure cook up to one whistle and switch off the stove.
Once the pressure releases, Add the Mashed dal and cilantro and boil until the Rasam starts to foam/bubble on top (It will max take 5 min). Switch off the stove.
For Seasoning- In a pan add the ghee and add Mustard seeds, Jeera and Curry leaves.  Once it starts to splutter. Finally mix the seasoning with the Rasam.
Serve hot with Rice, Ghee and Papad.

Notes:

If you are not using Tamarind paste, Squeeze the lemon at the end.

South Indian

0

Masala Sandwich

This week for the Blogging Marathon we are doing the theme, One sauce and two dishes for three days.
I made Tomato Chutney yesterday and we had plans to go to beach this weekend.
I planned to carry some sandwiches in my hand to munch on while on sand. Hence came up with this idea to make use of the chutney to make the sandwiches.
This sandwich is little similar to Masala Pav.

Here goes the recipe:

Ingredients:

Bread or Pav
Butter to toast the Bread/Pav
2-3 spoons of Tomato Chutney
1/2 Bell pepper
1/2 Onion
Little Cilantro
1/2 tea spoon Jeera
Little Oil
Salt to taste

Method:

In a pan add little oil and jeera. Once it splutters add the onions and cook until its turns transparent.
Add the Bell pepper and very little salt. Coo until the bell pepper becomes little soft.
Finally add couple of spoons of Tomato Chutney and mix well and switch off the stove. (Add more chili powder if needed). Mix the Cilantro and keep it aside.

Take the Bread/Pav and toast it with little butter. Take a spoon full of above curry made and spread it over the bread/Pav. Place the other toasted Bread/Pav on top and serve.

Notes:

This can be packed for any travel easily.
Tomato Chutney can be substituted with couple of Tomatoes.
Pav Bhaji masala can be added to enhance the taste.



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Sandwiches

5

Tomato Chutney | Thakkalli Thokku

Tomato Thokku/Chutney is one of the most delicious cutney we can make at home and very simple and easy to make. This can be transformed into many dishes like Tomato Rice or base sauce for Pizza and many other. It can be used as a spread to any paratha or bread.
Tomato Thokku can also be served with any appetizer, Idly or Dosa. It is the the best chutney to take to any travel since the shelf life is longer. Whenever we go for travel either by car or air, I pack some chutney and roti's or idly in hand, spread and roll them and munch them.
Today for the Blogging Marathon i chose the theme- One sauce and two dishes. I thought this will be a good match for the sauce and two dishes will be posted in the next two days.

Here goes the recipe:

Ingredients

5 Big Tomatoes chopped
3 table spoon Sesame Oil
1 teas poon Mustard seeds
1/2 tea spoon Fenugreek Seeds
1-2 tea spoon Chili powder (as per the spice)
A pinch of Asafoetida
Salt as required
Curry leaves/Onions- Optional

Method
In a pan add the Oil and let it heat. Once heated add the mustard seeds, Fenugreek seeds, Asafoetida and allow it to splutter.
Add the chopped tomatoes and keep the gas in sim for 15-20 minutes. Allow it to cook slowly until the oil separates.
Add salt and Chili powder, mix until it raw smell goes away.
Once cooled store it in a air tight container.

NOTES
It can be served with Curd rice, paratha, Bread, Naan and Rice.



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Pickle

7

Mango Souffle (Eggless)

My friend shared this recipe with me few months back and i tried it out recently. The outcome was really delicious and fluffy. Texture was very nice. All the kids will love it.
This Souffle can be made with any fruit. I tried with Mango. Today is the third day of Blogging Marathon under the topic Holiday dishes. Mango Souffle fits totally into Holiday dishes for kids.
It is fast, easy and simple to make.

Here goes the recipe:

Ingredients

1 cup Mango pulp chilled
1 tea spoon Agar Agar (Increase the amount based on how thick you need)
1/2 cup Fresh cream sweetened and whipped
Mango pieces for decoration
1 table spoon Condensed milk (Optional)
Little water

Method

Boil the Mango pulp, water and Agar agar, Once boiled cool it on the Ice water till thick.
Mix condensed milk with the cream and fold it with the mango mixture. Do not mix too hard.
Set it in a souffle cups and refrigerate for couple of hours until it sets. Decorate it fresh cream and mango pieces.
Variations: Use any other fruits like Strawberry or any berries instead of Mango.



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Sweet

9

Eggless Banana Bread (Vegan)BM#65

Today is the 2nd day of the Blogging Marathon with a theme Holiday Dishes. Couple of days back My son and i decided to make Banana Bread with couple of mushy banana we had in the house. He has watched the making of banana bread in some cartoon and advised me saying the shape i have made is a cake and not a bread :-). He was totally right. I did not have any other pan and hence the round shape. This is the easiest baking recipe that i have done till now. Thoroughly enjoyed making them.

This time i tried making with half Coconut flour and half whole wheat flour. It turned out really yummy. Everyone relished the bread. Coconut flour gives an amazing texture to the bread.

Here goes the recipe for the bread

Vegan Eggless Banana Bread
Ingredients

2 over ripe banana
1/2 cup Whole wheat flour
1/2 cup Coconut Flour
1/4 cup Oil
1/2 cup Maple syrup/ organic brownsSugar
1 tea spoon Vanilla extract
A pinch of Cinnamon Powder
1/4 cup Chopped walnuts
Little Cacao chips
1 tea spoon Baking powder
1/2 tea spoon Baking Soda
A pinch of salt

Method

Preheat the oven to 375 Degree Fahrenheit
Grease the pan and keep them aside.
In a bowl add the two banana and mash well.
Add all the above ingredients (Whole wheat flour,Coconut flour,Oil,Sugar,vanilla extract,Baking powder,Baking Soda , Cinnamon powder and Salt) except the Walnuts and Cacao chips and mix well.
Finally add the Walnuts and Cacao chips and fold it in the batter.
Batter should be thick in consistency.
Pour it in the baking pan and bake in the oven for approx 20-25minutes or till a toothpick inserted comes out clean.
Slice it once it cools down and serve.

Notes
Coconut flour can be substituted with Whole wheat flour totally or vice versa
Any oil can be used (Coconut oil, olive oil, Sun flower oil)



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Sweet

9

Vanilla Chocolate Almond Ice cream (Eggless)

Today we are starting the 65th Blogging Marathon and i am very happy to pick the Holiday Dishes as the theme for this week.
Ice cream has been a favorite for most of the kids and even us. In my childhood we used to go the beach in Chennai every Friday and have a choco-bar and then come back. My son also is starting to like ice cream, That made me think to buy a ice cream maker at home. I bought the Cuisinart Ice cream maker. We all love the home made ice cream since then.
I try to experiment many flavors in home with mainly fruit based. Since we make it in the home, I avoid adding sugar and substitute it with Maple syrup. None of us could find any difference in taste. I will not mind giving another extra scoop for kids too since the ingredients are limited.

This time i tried Vanilla Chocolate Almond flavored ice cream.
Here goes the recipe

Ingredients
1 Cup Milk
3/4 cup Maple syrup
2 cups Heavy cream
1 whole Vanilla bean or (1 table spoon pure Vanilla extract)
1/4 cup chopped cacao chips
1/4 cup chopped/Silvered Almonds
pinch of salt

Method:
In a bowl mix all the ingredients except the cacao chips and nuts and combine well. Refrigerate for couple of hours.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl, add the nuts and the cacao chips into the bowl.
Let it mix until it thickens for about 20 minutes.
The ice cream will have a soft, fluffy and creamy texture. It can be served right away.
If you want it to be more firm, transfer the contents to a bowl and freeze it for couple of hours and serve.

PS
Maple syrup can be substituted with sugar
cacao chip can be substituted with choco chip.
Nuts can be avaoided based on your taste.

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Icecream

11

Pickled Lemon/ Uppu Elumichai oorugai BM#64

Preserved lemons are very easy to make and will last forever. It just takes a few minutes of your time and final outcome after few days are just delicious.

Here goes the recipe for Pickled Lemon:
Ingredients
5 Yellow Lemon
Salt as required

Method
Cut the lemons into small pieces and mix the salt and and store it in a air tight container.
Cover and let it sit for couple of days until the skin softens and all the salt soaks into the lemon.
Once in a day just shake the bottle and store it back. It is recommended to refrigerate.

Goes well with all the South Indian dishes.

Today is the last day for the Blogging Marathon for the month of May.



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Preserve

14

Green Apple Pickle BM#64

Green Apple in general is a very sour type of fruit. In our house no one likes to eat it as is.
But my Mother-in-law came with this invention of making Green Apple pickle just like Maanga (Mango) Kari. This gives a perfect sweet and tangy flavor. Since then i make whenever i buy this type of Apple. This Pickle can be made very fast with just a few chops and seasonings.

Here goes the recipe for Green Apple Pickle:

Ingredients
1  Green Apple
2 tea spoon oil (I used Sesame Oil)
1 tea spoon Chili Powder
1/2 tea spoon Mustard seeds
A pinch of Asafetida
1/2 Lemon
Salt to taste


Method
Chop the apple into small pieces, Squeeze the lemon and add salt.
In a small pan add the oil, mustard seeds, chili powder and asafoetida and allow it to splutter.
Mix everything together and store it in a air tight glass container.

This goes well with Curd rice, Sambhar rice or any Roti's or any south indian dish.
This usually stays fresh for 2-3 weeks.

This week for the Blogging Marathon the theme is Pickles & Preserves. Hence this gave me a good opportunity to share the recipe with you all. Thank you very much Valli for this Marathon.

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Spice

10