Mixed Fruit Kesari

BM #69 Week 4 Day 3 - 

We are great fans of Rava Kesari in all forms. So when I saw Mixed Fruit Kesari in Srivalli's space, I was so tempted that I looked for an opportunity to make this for naivedyam the very next day.

We loved the kiwi, pineapple and the nuts in the kesari. I felt I could have added more banana but my older one was happy with the combo.
Here are the other flavors of RvaKesari I made before..

Rava Kesari
Pineapple Rava Kesari
Mango Rava Kesari

Recipe Source here.
Ingredients - 

Bombay Rava / Sooji 1 cup
Mixed Fruit, chopped 2 cups (I used apple, banana, pineapple and kiwi)
Sugar 1/2 cup (or more if preferred)
Water 1 1/2 cups
Milk 1/2 cup
Nuts and Raisins chopped 3 Tbsp
Ghee 2 Tbsp (I prefer adding butter instead)
Cardamom Powder 1/2 tsp

Mixed Fruit Kesari

Method Of Preparation -

In a heated pan, add ghee and roast the nuts and raisins. Remove and set aside. In the same ghee add rava and roast it until it changes color.

Meanwhile, boil 1 1/2 cups of water and add the mixed fruits and let the fruits boil for a couple of minutes.

Add the boiling water with fruits into the roasted rava. Add in the nuts and raisins. Cover and lower the heat. Let the rava cook for a few minutes.

After the rava is cooked add the sugar and milk. Mix well until the kesari comes together in a single mass. Add more ghee if needed.

Remove from fire. Garnish with the nuts and raisins and serve warm. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 20 minutes
Serves 7-8

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Instant Semiya Ponganalu

BM #69 Week 4 Day 2 - 

On a lazy weekend, I was at my wit's end to make some snack in the late afternoon with tea. My folks rejected all ideas of samosa, pakora and other fried goodies, which came as a surprise to me.

They asked me to make something new and healthy, which I thought was so out of character for them. I was sure they were up to some mischief and so they wanted me to be out of their way :). 

Anyway, since I had a little time to plan and make these, I decided to flip through some of my bookmarks and hand written notes. These vermicelli ponganalu caught my eye and so I made these. They were well appreciated by all of them and was promptly added to the 'make again' list :).

Instant Semiya Ponganalu

Recipe Source TV program
Ingredients - 

Semiya/Vermicelli 1 cup
Wheat Rava / Godhuma Rava 1 cup
Onion, chopped 1/2 cup
Carrot, grated 3 Tbsp
Green chili + ginger paste 1 tsp
Yogurt 1 cup
Salt to taste
ENO fruit salt 1/4 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida couple pinches)

Instant Semiya Ponganalu

Method Of Preparation -

Roast semiya and wheat rava separately until they turn golden brown. Set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, saute onions and carrots for a few minutes. Set aside.

In a mixing bowl, add the roasted semiya, wheat rava, the seasoning mixture, salt, green chili-ginger paste and yogurt.

Mix gently adding as much water as needed to make a thick batter (comparable to idli batter). Set aside for 10-15 minutes.

Heat a paniyaram pan and drizzle oil in each of the slots.

Drop 2 teaspoonfuls of batter in each slot, cover and let it cook for a couple minutes. Flip them and cook for a minute or so.

Remove and continue with the rest of the batter.

Serve with any chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 10 minutes + Cooking time 30 minutes
Makes about 50

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Instant Bread Idli

BM #69 Week 4 Day 1 -

This week it is an opportunity to clear up (which is nigh impossible) or make a dent in the bookmarks we have. This instant idli is such a life saver for Idli lovers like us.

It is also a great way to use up leftover bread.

Recipe Source here
Ingredients - 

Bread Slices 4
Idli Rava 1 cup
Salt as needed
Yogurt 1/2 cup
Baking Soda or ENO fruit salt 1/2 tsp

Instant Bread Idli

Method Of Preparation -

Pulse the bread slices to a fine powder. Mix in salt and idli rava.

Add yogurt and mix well. Add water to make it a thick batter. Cover and set aside for 10 minutes.

Add more water to adjust the consistency. Sprinkle baking soda / ENO and mix gently.

Pour into the idli plates. Steam for about 15 minutes.

Remove and serve warm with chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 25 minutes
Makes 10-12 idlis

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Posted by Harini R on Monday, October 24, 2016

OREO Milkshake

BM #69 Week 3 Day 3 - 

This milkshake was requested by my little one. Kids these days are so active on social media and they know where they can find interesting stuff. My little one is still not there but my older one is and I can see how it is influencing my little one. 

This milkshake is one such where the older one shares it with the little one. I dread getting OREOs home as I would be bombarded with requests of making stuff with OREOs !!

Ingredients - 

Milk 1  cup
Ice Cream 1 cup or more as preferred
OREO Cookies 4
Chocolate Syrup 2 tsp

OREO Milkshake

Method Of Preparation -

Set aside 2 cookies. 

Blend the remaining ingredients until smooth.

In 2 serving glasses, pour 1 teaspoon of chocolate syrup each and slowly turn the glass around so that the chocolate sauce is coated at least upto an inch from the bottom of the glass.

Pour the milkshake and top it off with crushed OREO cookies which were set aside.

Serve it chilled and I am sure the kids will enjoy with smiles on their faces!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 5 minutes
Serves 2

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Posted by Harini R on Wednesday, October 19, 2016

Kobbari Lauzu

BM #69 Week 3 Day 2 - 

For the second day of 4 ingredient recipes, here is a delectable yet traditional sweet. 

I typically make kobbari bobbattu using this lauzu as a filling. During the festival season I had made this lauzu and kobbari bobbattu and I was reminded of Suma's post, and took the picture of lauzu and hence this post!

Ingredients - 

*Fresh/Frozen Coconut 1 cup 
Jaggery, powdered 1 cup
Cashew/Almond Powder 2 Tbsp (Optional)
Cardamom powder 1/2 tsp

* I use coconut powder sometimes when I run out of fresh/frozen coconut

Method Of Preparation -

On a medium flame, add all the ingredients into a non stick pan and keep stirring until the whole mixture comes together as a single mass.

Remove from fire and allow it to slightly cool.

With ghee greased palms, pinch about 2 teaspoons of mixture and roll into a laddu shape and set aside.

Continue making the laddus until the mixture is all used up. The picture doesn't show the laddus as I had already made the Bobbattu and the remaining mixture was consumed as is and hence the mixture wasn't rolled as laddus.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 15 minutes
Makes 12-15

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Barley Water

BM #69 Week 3 Day 1 - 

This week it is all about 4 ingredient recipes which make life easy and interesting. For today check out this nutritional powerhouse, Barley, in a beverage form.

Ayurveda claims that barley water is a magical beverage to maintain good health. It is an excellent diuretic, recommended for treatment of Urinary Tract Infections and also keeps the body cool during summers.

Apart from the above mentioned popular uses, here is what I compiled from various sources on the web.

Aids in Detoxification
Barley Water helps flush out the toxins from our body and the intestines through the urinary tract.

Helps in Digestion
Since it is a light beverage, it is easy on the stomach and the presence of some minerals aids in digestion. It stimulates the metabolism of fats.

Promotes Weight Loss
Barley is an excellent source of fiber and therefore aids in weight loss. It tends to fill you up for a longer time thereby cutting down food intake.

Lowers Cholesterol and Blood Sugar
The presence of fiber and beta-glucans, inhibits the absorption of LDL and triglycerides from food and keeps a check on blood sugar as well. Its anti-inflammatory properties help in keeping the body cool and protecting the heart as well.

Improves Immunity
Barley water is packed with B vitamins, iron, calcium, magnesium, copper, zinc and selenium. They boost your immunity. the beta-glucans help activate the immunity as well.

Prevents Gallstone formation
The insoluble fiber in barely water can act against gallstone formation.

Prevents Osteoporosis
The phosphorus and copper content in barley grass guarantees overall good health of bones. The phosphorous content in barley effectively cures bone and tooth ailments. If you have osteoporosis, it can be your natural remedy. Barley grass juice is known to have 11 times greater calcium content than milk.

Flushes out Kidney Stones
Regular consumption of lemon barley water has been recommended while flushing kidney stones. Barley is rich in magnesium, which may help to prevent kidney stones from occurring in the first place, as well as aids in flushing out toxins.

Improves Skin Health
Since barley water is a detoxification agent, it helps you maintain clear and glowing skin. Barley also contains a compound called azelaic acid that is used to treat mild to moderate acne. It also helps reduce inflammation associated with skin breakouts and prevents clogged pores.
The antioxidants present in barley water help fight free radicals, helping to reduce the signs of aging and maintain younger-looking skin.

Recipe Source MIL
Ingredients - 

Pearl Barley 2 Tbsp
Water 3 cups
Lime/Lemon Juice as needed

Barley Water

Method Of Preparation -

Soak the barley preferably for over 4 hours. [Optionally coarse grind barley and proceed].

Pressure cook the soaked / coarsely ground barley with 3 cups of water, for about 6-7 hisses. It can also be cooked in a pan on the stove top for about 30-40 minutes or until the barley grains are thoroughly cooked through.

Strain and drink it warm with a splash of lime juice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 40 minutes
Serves 1

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Posted by Harini R on Monday, October 17, 2016

Eggless Pineapple Cupcake

BM #69 Week 2 day 3 -

My little one says that any kid-centric party is incomplete without a cake/cupcake. She prefers a cupcake over a cake when it is not her birthday and no issue of 'cake cutting ceremony'. 

I had some canned pineapple bits which I put to use in this cupcake which was fluffy and moist and a tad sweet to my taste. Since I didn't intend to frost these cupcakes, I guess the sweetness is fine. 

My older one who is not so fond of pineapple also took her share. Surprisingly my husband loved this cake and gobbled up his share :).

Eggless Pineapple Cupcake

Recipe Source here
Ingredients - 

Whole Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt a pinch
Pineapple bits 3/4 cup
Wet Ingredients - 
Yogurt 1/2 cup
Olive Oil 1/3 cup
Sugar 1/2 cup
Pineapple Juice 2 Tbsp
Chocolate Chips for a topping 

Eggless Pineapple Cupcake

Method Of Preparation -

Preheat the oven to 350 °F.

Line the regular muffin pan with cupcake liners.

In a mixing bowl, sieve the flours, baking powder and baking soda. Add in salt and pineapple bits and set aside.

In another bowl, whisk yogurt, sugar, Olive oil and pineapple juice until the sugar is dissolved.

Pour the wet ingredients into the flour mixture and gently mix until there are no lumps.

Divide the batter into 8 cupcake slots. Top each of the cupcakes with a chocolate chip. Bake for 20 min or until a tester inserted comes out clean.

Eggless Pineapple Cupcake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Sending it to Srivalli for the 'Kid's Delight-Anniversary Special'.

Preparation Time 10 minutes + Baking Time 20 minutes + Cooling time 10 minutes
Makes 8 medium muffins

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OREO Popcorn

BM #69 Week 2 Day 2 - 

Check out this no nonsense snack which the kids love. I found this to be a perfect party-pleaser specially if the kids are having a movie night or a slumber party!

OREO Popcorn

Recipe Source here
Ingredients - 

Popcorn air popped or microwaved 5-6 cups
OREO Cookies 4
Salt (optional)
OREO Popcorn

Method Of Preparation -

Coarsely crush 2 OREO cookies and set aside.

In a ziploc bag, using a rolling pin, crush the other two cookies into a fine mixture.

Invert the ziploc, emptying the contents into the popcorn. Put in your hand in the inverted ziploc bag (Using it like a glove) and make sure all the creamy cookie mixture is mixed into the popcorn.

Distribute the popcorn into 4-6 kid size containers. Top each of them with the coarsely crushed OREO cookies and serve.

OREO Popcorn

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Sending it to Srivalli for the 'Kid's Delight-Anniversary Special'.

Preparation Time 10 minutes
Serves 4-6

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Mac n Cheese Quesadilla

BM #69 Week 2 Day 1 -

This week I have chosen to post some kid friendly party dishes. When I think of parties and the food the kids here love, Pizza or Mac n Cheese come to my mind first.

These days, the kids are showing an inclination towards Mac n cheese more than the pizza. So I thought I would present a new form of Mac n cheese in kid friendly sizes while sneaking in some healthy broccoli. I would pair it with hot chocolate instead of juice for a complete meal.

This also makes for a filling after school snack.

Recipe Inspiration here
Ingredients - 

Tortillas 6 (I used home made 6  inch Chapatis)
*Mac n cheese (home made or store bought) 2 cups (approx)
Cheese, shredded as needed (Optional)

*For this recipe I used 3/4 cup of Macaroni, 1/2 cup of cheese, 1 Tbsp of butter, 1/2 Tbsp of Wheat flour, 1/2 cup of coarsely minced broccoli, salt, pepper, garlic powder and onion powder

Mac n Cheese Quesadilla

Method Of Preparation -

Heat a griddle, place the tortilla on it, spread the mac n cheese on one half of the tortilla, sprinkle more cheese if using, fold the tortilla to make a semi circle.

Toast both sides on the griddle until it turns crisp on both the sides.

Continue with the rest of the tortillas.

Slice them like a pizza and serve warm to hungry kids and watch their smiles!! [My older one dipped these quesadillas in a hot and sweet sauce.]

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Sending these quesadillas to Srivalli for the 'Kid's Delight-Anniversary Special'.

Preparation Time 30 minutes
Serves 3

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Oats-Tofu Paratha

BM #69 Week 1 Day 3 - 

I have previously tried Tofu Paratha with potaotes and mixed vegetables. This time I added Oat Flour to the mix and let go of the vegetables. 

Though the texture of these parathas was different, we loved the spiciness in them and had a filling dinner. We had these parathas with the Broccoli-Cauliflower Kurma.

Recipe Source here
Ingredients - 

Wheat Flour 3/4 cup
*Oat Flour 1/2 cup
Ajwain / Vaamu 1 tsp
Salt as needed
Green Chilies coarsely crushed as needed
Tofu 1/2 cup
Oil to shallow fry the parathas 

*I pulsed the Rolled Oats into a fine powder

Oats-Tofu Paratha

Method Of Preparation -

In a blender, pulse the tofu and mix in ajwain, salt and green chili and set aside.

In a mixing bowl, add the flours and mix well.

Add the pulsed tofu mixture into the flour and knead into a soft dough. Cover and set aside for a few minutes.

Heat the griddle/tawa.

Pinch the dough into 5 equal parts and roll each of them into a thin circle (roti).

Gently place the dough circle on the hot griddle.

After bubbles appear, flip it, spray oil/ghee and after a few seconds, flip it and spray oil/ghee until both sides are uniformly cooked.

Cover in a paper lined box and continue with the rest of the dough.

Serve it with spiced yogurt or any other accompaniment of your choice. I served it Broccoli-Cauliflower Kurma.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 25 minutes
Makes 5

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Posted by Harini R on Wednesday, October 5, 2016

Peanut Poli

BM #69 Week 1 Day 2 -

A family favorite and a no-nonsense bobbattu is what I would say about this. It hardly takes the time to make the filling, and since I used a tortilla press/puri press, so no strain to our arms rolling them and no worrying about the filling oozing out :).

I had to prepare these the second time as I had lost the pictures when my computer crashed sometime in May 2016. My little one was so happy to see that her favorite sweet chapati was on the table as an after school snack. It actually doubled up as Naivedyam during the ongoing Navratri. 

These tend to become brittle upon cooling. So heat them up to soften them before serving.

Ingredients - 

Wheat Flour 1 1/2 cups
Salt and Warm water as needed to knead the flour
For the filling - 
Peanuts 1 cup roasted and skinned
Cashews roasted handful
Powdered Jaggery / Brown Sugar 1 cup
Cardamom Powder 1/2 tsp

Peanut Poli

Method Of Preparation -

To Prepare the filling - 
Powder the peanuts and cashews, then add the grated jaggery or the brown sugar. Pulse it until the oil in the peanuts is released and the mixture comes together.

Remove from the mixer and knead into a soft dough. Pinch small portions and make laddus. Set aside.

To Prepare the Poli - 
In a mixing bowl, knead the whole wheat flour with water with a little salt into a dough and keep it covered for 10-15 minutes.

Divide the dough into equal parts (about 12) and roll each portion of the dough into small circles. Put in one laddu as a filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

I skipped the rolling out part and took the easy way out. I used a Puri Press / Tortilla maker to roll out the poli.
Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69. 

Preparation Time 30 minutes
Makes 12

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