Showing posts with label Fruits. Show all posts
Showing posts with label Fruits. Show all posts

Watermelon Rind Dosa



BM #137 Week 4 Day 2 - 

For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo,  I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.

I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)

 Ingredients - 

Foxtail Millet 1 cup
Watermelon rind, shredded 1 cup (Only the white part)
Coconut, shredded handful
Salt as needed
Oil to shallow fry the dosas



 Method Of Preparation -

Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.

Set aside the batter for fermentation.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 30 minutes + Batter prep time and fermentation time 10 hrs 
Makes 10-12

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Posted by Harini R on Thursday, August 25, 2022
3 comments
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Mango Kalakand




BM #129 Week 2 Day 3 - 

Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.

This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.

 Ingredients - 

**Mango Puree 2 cups
Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)
*Paneer crumbled 2.5 - 3 cups
Crushed Nuts (Almonds, Pistachios and Cashews) as needed
Elaichi / Cardamom Powder 1/2 tsp
Ghee 1 tsp

*I made paneer out of 3 liters of full fat milk 
** I used canned Mango Puree with no added sugar


 Method Of Preparation -

Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.

In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.

Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.

Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.


BMLogo


Preparation Time  1 hr 15 minutes
Makes 24 pieces

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Posted by Harini R on Sunday, December 12, 2021
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Everyday Mini Thali 6 - Mango Fruit Salad - Day 10



BM #116 Day 10 - 

 Today is the 6th thali in the category of Simple everyday thalis. This is a very special thali as I have used our freshly harvested raw tomatoes to make Raw Tomato Chutney, Raw Tomato Curry With Moong, and Raw Tomato Dal. Also in the picture are Rice, Yogurt, Mango Fruit Salad, and Uppu Mirapakai (Mor Milagai).

 This Mango Fruit Salad is a perfect recipe for a make ahead dessert for a party. Thanks to Sandhya for helping me with the recipe and giving me tips which helped me rest easy.

 The measurement for each of the ingredients given in the recipe is just a rough guideline. Feel free to play around the quantities of each of them. It is a simple, no-nonsense recipe. I have since referred this dessert to so many of my friends and family.

 We will take a break for Saturday and come back on Sunday with yet another theme for week 3.

 Before we go on to the easy peasy recipe, here is a recap of all the posts in week 1 and 2.

 Week 1 - Platters

Week 2 - Simple Everyday Mini Thalis


Recipe Source Sandhya
Ingredients - 

 Mixed Fruits 3-4 cups (I used apple, banana and grapes)
Mango Pulp about 2 cups (I used the unsweetened Mango Pulp)
Condensed Milk about 1/2 cup
Whipped Cream about a cup

 Note - Freel free to adjust the ingredients as per taste. There is no rule for the proportions.

Method Of Preparation -

 In a large mixing bowl, whisk together gently the mango pulp, condensed milk and whipped cream until they are combined well and they appear creamy.

 Wash and chop all the fruits into bite size pieces.

 Toss in the fruits and mix gently. We like to have more fruits with a light coating of the creamy mixture. So adjust accordingly.

 Cover and refrigerate for a few hours before serving. It stays good for upto 3-4 days when stored properly in the refrigerator.



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Preparation Time 15 minutes ; Resting time 1 hour +
Serves 10-15 approximately

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Posted by Harini R on Friday, September 11, 2020
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Beverage Bar - Spiced Apple Cider in Instant Pot - Day 4



BM #116 Day 4 - 

 To conclude the Platter theme for this week, I have our new family favorite, Spiced Apple Cider. Typically it is served warm, but my family loves it cold in the summer and warm in the fall :)

 In the beverage bar, we have Lemon Soda, Spiced Apple Cider, Mango Lemonade, and Iced Tea.

 The Lemon Soda is the typical one with carbonated water, lemon juice, salt and ice. This is an all time favorite from our growing up years.

 Iced Tea is just black tea with honey, lemon and ice.
I have made the spiced apple cider a couple times now and each time the color varied owing to the type of apples used. But the flavor is addictive. 

 I have made it in the Instant Pot but the process is the same on the stove top or pressure cooker too.

 Here are the platters posted so far in this series  ..

Recipe Inspiration here
Ingredients - 

 Apples 6-7 cored and sliced
Oranges 1-2 peeled, seeded and chopped (I added 2 peeled clementines and 2 tsp of lime juice)
Brown Sugar 3/4 cup - 1 cup (as per preference)
Ginger 1 inch, grated
Cinnamon 3 pieces (totally about 6 inches long)
Cloves 10-12
Water 5-6 cups

Method Of Preparation -
In the inner pot of the Instant pot, add the cored and sliced apples, peeled oranges, cloves, ginger, cinnamon, brown sugar and water.

 Make sure it is in the vent sealing mode.

 Set it to Manual or Pressure Cook 15 minutes.

 Allow it to naturally release the pressure. (It took 30 minutes for the pressure to drop).

 Using a potato masher, gently mash the apples in the cider.

Strain the mixture. Remove the pulp and discard the spices. This pulp can be used as spiced apple sauce. so don't throw it away.

 The warm apple cider is ready for serving. The cooled cider can be refrigerated for up to a week or so. Warm the cider before serving. My little one likes the cold cider as well.




 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
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Preparation Time 1 hour
Makes approximately 3 liters

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Posted by Harini R on Friday, September 4, 2020
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Kid's Dream Platter - Banana-Mango Berry Milkshake - Day 3



BM #116 Day 3 - 

 This platter is very close to my heart as it was prepared, assembled and plated by my kids. I just took the pictures without any changes to the arrangement. So it is literally by the kids and for the kids.

 One day when I asked the kids what their choice of a dream platter would be, they came up with these choices and they decided to get this together and so I let them. 

 The platter they assembled - Blueberry Frozen Yogurt Open Sandwich, Strawberry Parfait, Chocolate Almonds, White Chocolate Strawberries, Dark Chocolate Strawberries, Chocolate Pretzels and Banana-Mango-Berry Milkshake.

 Ingredients - 

 Banana 1 
Blueberries handful
Strawberries 2-3
Mango Pulp 1/2 cup
Milk 2 cups

Method Of Preparation -
Blend the all the fruits along with milk in a blender and enjoy.




 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
You are invited to the Inlinkz link party!
Click here to enter
Preparation Time 5 minutes
Makes 2-3

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Posted by Harini R on Thursday, September 3, 2020
7 comments
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Apple Blueberry Smoothie



BM #107 Week 3 Day 3 - 

 For the final entry to this month's kid's delight event, here is the breakfast smoothie I rely on when I don't have bananas on hand. 

 My little one and I have this for breakfast on almost every weekday.

 Ingredients - 

 Apple peeled, cored and chopped 1 nos
Blueberries 2 handfuls
Almonds 2 Tbsp (soaked and peeled)
Greek Yogurt 1/2 cup
Milk 2 cups

Method Of Preparation -
Blend all the ingredients in a high power blender and serve immediately.


BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107 .

 Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas". 

Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Thursday, December 19, 2019
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Instant Apple Pickle - Noogaya



BM #107 Week 1 Day 3 - 

 The third instant dish I chose is this Instant pickle called Noogaya where I have used apples. Traditionally it is made with raw mango during the summer months.

 I came to know from Usha, our fellow blogger, that Noogaya (Sesame seed pickle) is very popular in certain parts of our home state. Over the previous summer when we met in Hyderabad, India for our BM #100 meet, Usha packed us this super spicy and flavorful pickle masala.

 I finally found time and opportunity to make the pickle using the masala and thoroughly enjoyed it.

 Recipe Source Usha
Ingredients - 

 *Apple cored and chopped 1 3/4 cups
Lime Juice 2 tsp or as needed
Garlic sliced 1 tsp (Optional - I didn't use it)
Pickle Masala 1/2 cup + 2 tsp
Oil 1/4 cup (Adjust per preference)
Mustard Seeds 1 tsp
Asafotida 1/4 tsp
Pickle Masala - 
Sesame Seeds 2/3 cup
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Red Chili Powder 1/3 cup (more if needed)
Salt 3 Tbsp

 *Preferably Granny Smith or Tart apples are used but I use any apple


 Method Of Preparation -
To Prepare the Pickle Masala - 
Wash and drain the sesame seeds. Roast in a heated pan until they slightly change color.

 Remove and roast fenugreek seeds and mustard seeds separately.

 Powder the roasted sesame seeds, roasted fenugreek seeds, roasted mustard seeds separately.

 In a mixing bowl, add the above powders, salt and red chili powder and whisk well.

 This is a make ahead spice powder and can be stored in a refrigerator in an airtight container for a few months.

 To Make the pickle - 
Wash and wipe the apples. Remove the core and seeds. Chop into 1 centimeter sized pieces and squeeze in lime juice so they don't discolor. (I used 3 small sized Fuji apples. I had about 1 3/4 cup of chopped apple).

 Sprinkle about 1/2 cup of the pickle masala. Mix well and check for the spiciness and adjust the masala.

 Heat the oil and add mustard seeds. After they pop, add asafotida and remove from heat. Allow the oil to cool down .

 After the oil has cooled down, mix into the pickle and rest the pickle for a few minutes.

 Serve with steamed rice and ghee for a heavenly experience.

BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107


Preparation Time 15 minutes + Resting time 30 minutes
Makes 2 cups approx

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Posted by Harini R on Thursday, December 5, 2019
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Mini Apple Pies - Eggless



BM #106 Week 3 Day 1 - 

 This Week, I shall post some baked dishes which are kid friendly. Today's post was baked by my kids. On a lazy and cold weekend, my kids convinced me that they would bake mini apple pies without needing my help.

 I was so happy that the kids were able to bake these mini delights and also served them with ice cream. 

 My older one found this recipe in her social media feed and luckily stored it and she referred to it and halved the recipe.

 The kids had fun making the lattice, each one with a unique design. I was told that they left some without any lattice as they ran out of dough.

 Recipe Source here
Ingredients - 
For the Crust - 
All Purpose Flour/Maida 1 cup
Butter (Chilled) 1/3 cup
Salt 1 tsp
Water 2 Tbsp
Filling - 
Apples, peeled,cored and chopped 2-3 (I used Fuji Apples)
Brown Sugar 6 Tbsp
Cinnamon Powder 1 tsp
All Purpose Flour 3 Tbsp
Butter (Chilled) 1 Tbsp

Method Of Preparation -
Preheat the oven to 425 °F.

 To make the filling - 
In a mixing bowl, add all the ingredients except butter for the filling and mix well.

 To make the mini pies -
In a mixing bowl, add flour, butter, salt and mix it until the flour looks like bread crumbs.

 Sprinkle water and knead into a stiff dough.

 Roll out the dough 1/4 inch thick on lightly floured surface.

 Using a wine glass (3 inch cookie cutter will work fine), cut circles. Roll out the dough as many times as needed. We got 24 discs. Leave the rest of the dough for the lattice.

 Press each disc into a mini muffin pan, so they make a cup.

 Spoon the filling into each of the muffin cups lined with the crust.

 Decorate the pies with any kind of lattice using the leftover dough or just leave it open.

 Bake it for about 15-18  minutes.

 Remove and loosen with a spoon and enjoy with a dollop of ice cream.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.


Preparation Time 45 minutes
Makes 24 mini pies

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Posted by Harini R on Sunday, November 17, 2019
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Eggless Blueberry Muffins -3



BM #105 Week 2 Day 3 - 

 To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

 I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

 We shared with our neighbors and they loved them too. These were gone in 2 days.

Recipe Source here
Ingredients - 

 Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp 
Vanilla 3/4 tsp

 Method Of Preparation -
Preheat the oven to 375 °F. Line the muffin pan.

 In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

 Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

 Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

 Gently fold the blueberries into the batter. 

 [Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

 Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

 Allow them to cool and serve them.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

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Posted by Harini R on Saturday, October 12, 2019
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Mixed Fruits Chutney



BM #101 Week 2 Day 3 - 

 To conclude this series of condiments here is a lip smacking chutney recipe from the state of Bengal. I understand that there are many variations of this chutney and is unique for each family.

 A few months back, my good friend, Seema, shared the chutney and the recipe too. She gave me about 4 versions of this chutney and I intend to explore all the varieties in due course.

 I loved the sweet-sour-spicy chutney as a spread on toast.

 Recipe Source Seema
Ingredients - 

 Apple peeled, seeded and finely chopped 1 cup
Prunes/Plums peeled, pitted and finely chopped 1/4 cup
Raisins 2 Tbsp
Pear peeled, seeded and finely chopped 1/2 cup
Peach peeled, pitted and finely chopped 1/4 cup
Salt, Turmeric, Red Chili Powder as needed
Vinegar 1 tsp
Seasoning (Oil 2 tsp, Panch Phoran coarsely crushed 1 tsp)

 Note - Pineapple, kiwi, mango or other seasonal fruits can be used. There is no limit to the number and variety of fruits that can be used. I just used what I had on hand.

 I shall take a short break from blogging for the summer and hopefully come back in a few weeks with loads of new recipes and experiences. 

Method Of Preparation -

 Heat the oil in a pan for 1/2 minute. Add the crushed panch phoran and saute for a few seconds.

 Add the chopped fruits and salt, turmeric, red chili powder  and vinegar. Mix well and cover the pan. 

 Lower the flame, add little water and cover the pan. Cook for more 5-7 mins.

 Cook for 3-4 minutes or until the chutney comes together as a single mass.


 Cool it for sometime and refrigerate it. 

 Serve it with rice or as a spread on toast.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.

Preparation Time 20 minutes
Makes 1 1/2 cups

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Posted by Harini R on Wednesday, June 12, 2019
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