Idli consists of very minimal ingredients, nothing should go wrong right? but, it does surprise? and why south Indians are crazy over this is a million dollar question? Every time asking each other if the  Idlies turned out perfectly.  These pillowy soft cakes are just a perfection of art!  don't be surprised if it doesn't turn out well!!  Ground to perfection and the right fermentation is very important. Here is a little study for you to know about Idly, source: Wikipedia.
idly:Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis") is a savory cake popular throughout South India.  It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in buttermilk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.

The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adoption idada (a non-fermented version of dhokla. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.
I love making Idlis with different Ingredients, I have shared a few Idly recipes here and soon will post some more Idly(two ways), Sweet corn Idlies, Kodo Millet Idli,  Moong dal Idli, Oats, Sweet corn, and Lapsi Idli.
Coming back to this Idli recipe, This recipe has been in my draft from past 2 to 3 years I think!. why Mango Idli? I know you might be wondering; well for so many reasons! I love Mangoes (who doesn't? Eh? right) and my most favourite is mango rice ( because I like savory dishes!!)  I simply love Mango Rice, and after that, I have 101 reasons to love Mangoes! It's Mango season in India now and you get so many varieties of Mangoes from tart to the sweetest in different shapes and flavours.  I can list a lot of varieties of mangoes and in that my favourite is Totapuri Maavinkaayi (A mango shaped like a parrot) which I love to eat it just like that ! this is so yummy with just simple salt and chili powder brings back a lot of childhood memories.
This Idli is made with Instant Idli mix which I regularly make at home from the past few years now.  I started making these ready made Idli and Dosa mix and few more ready mixes when my better half used to stay away from home and these ready-made mixes helped him have his favourite breakfasts.

Print

Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Ingredients

• 2 Cups Rice Rava (check notes)
• 1 or 1/2 cup Poha (thin or thick) (check notes and method)
• 1/2 cup Sago pearls / Saboodana / Tapioca pearls
• 1/2 cup Urad Dal flour
• 1/2 tsp Fenugreek powder
• 1/2 tsp salt
• 1 Cup Sour Butter milk (check notes)
• water as required
• 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

• 1 tbsp oil
• 4 to 5 Green chillies
• 1 tbsp channa dal
• 1/2 tbsp Urad dal
• 1 sprig curry leaves chopped
• 1/4 cup finely chopped coriander leaves

For Mango Idli

• 1 cup grated Mango (check notes)
• 1/3 cup freshly grated coconut

Instructions

• Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
• Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
• Next is Sabudana or Tapioca pearls grind them to a powder.
• Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
• Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

• Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
  
• Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
• when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
• The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
• pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

• It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!

Notes

To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.

Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)

I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha

Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.

Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.

Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.

Water as required: Use water as required to make it into a Idli batter consistency.

The post Mango Idli two ways (Maavinkaayi Idli) Instant and Regular !! appeared first on My Veg Fare.

WHAT IS RAGI?

Ragi or Finger Millet (Eleusine Coracana) is an annual plant.  Earliest records of this show it was cultivated in India, particularly in the southern parts of India especially in the regions of Karnataka.  It is a staple diet in Karnataka, It is also called poor man's protein diet.  It was referred to  as 'famine crop' or 'Poor man's crop' as it was always seen as farmers staple food,  making little balls out of the flour which is called as 'Ragi Balls' or  called in Kannada as 'Ragi mudde' (will post the recipe soon) was and still is his diet when he went farming.  This is still used as an important part of our diet in rural parts in Karnataka.  This is very fulfilling and keeps your hunger at bay.

WHY RAGI AS BREAKFAST?

Breakfast is a quintessential part of our daily life, it is the most important meal of the day. You can indulge with tempting, tasty and healthy recipes, and make your breakfast a worthwhile. Ragi is one of the most nutritional and healthy grain.  Breakfast with Ragi is very fulfilling and keeps your hunger at bay.

Even as a kid I used to like it, My children wouldn't eat because of the colour.  Nowadays they have started liking it.  Especially they love it when I make this Semiya (Noodles) dish and it doesn't even taste like Ragi!  that's their verdict.  So, now this is always in my breakfast list.  Children happy so Mummy is happy when they eat healthy food.

RAGI IN VARIOUS DIETS

In my state(Karnataka), we make a special diet for babies using this flour and is called as ' Ragi Siri' (Homemade Baby food)! (will post the recipe).  My children grew up eating Ragi siri!!  These days people have realized the nutritive value of this little grain, even in urban areas, now when I visit India (Karnataka) I have started seeing them in restaurants!!

Benefits of Ragi are said to control Diabetes, Osteoporosis, Cancer, and a lot more. It is said that Ragi is said to be rich in protein which is easily absorbed by the human body.  It is also rich in Calcium, phosphorus, potassium, and Iron.  It is said that Ragi reduces cholesterol. It is also gluten-free.

RAGI AS A MILLET

Among the millets, comparable to foxtail millet and Kodo millet, studies have also shown that finger millet controls blood glucose levels, hyperglycemia, and oxidative stress. Finger millet has also shown promise in accelerating wound healing among diabetics. Diabetic patients are advised to eat Finger Millet for this reason.

That's a lot of things we have come to know of this little grain, let's get to the recipe then, on how to make Ragi Semiya (Noodles).

RAGI / FINGER MILLET OTTU SHAVIGE OR SEMIYA (NOODLES / VERMICELLI)
Vegan South Indian Karnataka Style fresh Homemade semiya (Noodles)
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 20 min
Cook time: 45 min
Recipe Author: Jayasri

Ingredients:
1 Cup Ragi / Finger Millet Flour
1 & 1/2 Cup Water
1 tsp Oil
1 tsp salt

Method:
In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it.

Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch off the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
Now your base for the Ragi Semiya (Noodles / Ottu shavige) dough is ready.

HOW TO MAKE RAGI SEMIYA  (NOODLES) / OTTU SHAVIGE:

Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.

Press the shavige into Idli plates or some vessel you can use for a steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
Take it out and spread it on a plate so they don't One another.

I have made a powder to use for the Bath, Here is how you make that powder to the Bath

CURRY LEAVES POWDER:
INGREDIENTS:
1 & 1/2 Tbsp Channa Dal
1/2 tbsp Urad Dal
25 curry Leaves
1 tsp Black Pepper
2 flakes of Tamarind
1/2 tsp Oil

METHOD:
In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

HOW TO MAKE RAGI SEMIYA (NOODLES) / OTTU SHAVIGE BATH:

INGREDIENTS:
3 to 4 Tbsp of oil
1 tsp mustard seeds
1 tbsp of channa dal
1/2 tbsp of urad dal
few curry leaves
1/4 fresh coconut
few coriander leaves
Salt as required

METHOD:
In a large wok, heat oil add mustard seeds, once they splutter add the green chilies, dals and curry leaves and fry for few minutes in a medium flame once they change colour.
Add the steamed Ottu shavige and salt as required mix well and carefully so they don't break up, then add the curry leaves powder around 3 to 4 tbsp (use it as per your taste).
Mix everything well close a lid and leave it for 2 to 3 minutes.
After 3 minutes switch of the stove remove the lid sprinkle fresh coconut and chopped fresh coriander leaves thoroughly mix everything together.
Serve warm and enjoy this Ragi Semiya (noodles).

Verdict: My family loves it, according to my children you won't even know that it is made of Ragi.

Print

Ragi / Finger Millet Semiya (Noodles)

Most delicious and healthy breakfast which you would be fulfilling and no compromise on taste

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS FOR MAKING OTTU SHAVIGE
• 1 Cup Ragi / Finger Millet Flour
• 1 & 1/2 Cup Water
• 1 tsp Oil
• 1 tsp salt
• CURRY LEAVES POWDER FOR RAGI OTTU SHAVIGE BATH
• INGREDIENTS:
• 1 & 1/2 Tbsp Channa Dal
• 1/2 tbsp Urad Dal
• 25 curry Leaves
• 1 tsp Black Pepper
• 2 flakes of Tamarind
• 1/2 tsp Oil
• In a wok fry with a tsp of oil all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.
• INGREDIENTS TO MAKE RAGI OTTU SHAVIGE BATH:
• 3 to 4 Tbsp of oil
• 1 tsp mustard seeds
• 1 tbsp of channa dal
• 1/2 tbsp of urad dal
• few curry leaves
• 1/4 fresh coconut
• few coriander leaves
• Salt as required

Instructions

• METHOD FOR MAKING OTTU SHAVIGE:
• In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it. Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch of the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
• After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
• Now your base for the Ottu shavige dough is ready.
• HOW TO MAKE RAGI OTTU SHAVIGE / SEMIYA:
• Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.
• Press the shavige into Idli plates or some vessel you can use for steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
• Take it out and spread it on a plate so they don't One another.
• HOW TO MAKE RAGI OTTU SHAVIGE BATH:
• In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

Notes

When using the curry leaves powder to use it according to your taste you can increase or decrease the powder to your liking.
When mixing the Ottu shavige handle it carefully so they don't break up too much.
Using of Green chilies is optional.

The post Ragi / Finger Millet Semiya (Noodles) appeared first on My Veg Fare.

When the cookie monster attacks you, you can't just eat one and leave it especially these cookies :),  That's how my kids feel when they eat these cookies.  My children have declared that  this is the best cookie their mamma makes.  This is the best oatmeal cookies you can dream off.  I mean you can think off.  I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know I never posted it.  It was usually in a jiffy I used to make it for some reason or the other, either to pack it for my kids or gift it to somebody and never got time to take photos, Oh! No, I did once but they were crap so discarded them.

These cookies are a killer combination, I would say combination made in heaven. If you have visited my blog you would notice that I love orange and chocolate combination a lot, works out perfectly a match made in heaven. I would say just like Tomato, Mozzarella, and Basil on a Bruchetta.

 I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know! you did guess it right ? I never posted it.  It was usually in a jiffy I used to make these cookies either to pack it for my kids or gift it to somebody and never got time to take photos.  Oh! No, I did once but they were crap so I have discarded them.  Now, don't go there, I know what you are thinking :), do you (me) rate that these cookie photos are good? well, then I would say to my caliber I think they are Ok! Aha...

This is my top notch recipe. Everybody who has tasted my cookie love it.  I have always got a good feedback from everybody.  You should try it out and tell me if you like it.  Baking cookies is an easy peasy job and also kids would love to get involved, They are all grown up now and they don't get time to do things which they enjoyed when they were little.

Did I tell you, we had been getting some jobs done in our house and we had people working for various jobs and I fed them with my cookies and asking them about how they would rate it.  I remember one chap thinking!! he started munching and went on saying Mmm.., these are really delicious I can get the taste of orange and it really is crispy and chewy and very tasty.  This was my recent appreciation which I received from somebody whom I never knew before because I told them I was a blogger and would really appreciate their honest opinion.  what else would I need, one happy satisfied baker, they even asked me for the recipe!

Orange, Oates, Raisin and Chocolate chip Cookies

Recipe Author: Jayasri
Recipe Type: Breakfast/Tea-time snack
Prep time: 10 minutes
Cook time: 15 minutes
Shelf time: 4 to 5 days
Makes: 15 to 18 cookies

Ingredients:

1 ¾ (175 grms) Cup Rolled Oats
50 grms ( 1/3 cup) Whole wheat flour (atta)
75 grm Butter
½ tsp Baking powder
1/8 th tsp Baking Soda
1 Cup Orange Juice ( from 2 Oranges)
2/3 cup Brown Sugar
¼ cup Raisins (dried grapes)
¼ cup Chocolate chips
2 to 3 tbsp of Orange zest

Method:

Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside

Take a large bowl take butter and sugar blend them well until well combined.  To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.

Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.

Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.

The dough will be a bit sticky not to worry it will be fine.  At this stage put it in a refrigerator for 1/2 to 1 hour.

Preheat the oven to 180 degrees for  15 minutes.

Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.

Place the cookie sheet and bake for 15 minutes depending upon your oven temperature.  you will notice that it is turning into golden in colour.  Take it out and allow it cool, before munching.

Notes:

1. I have baked these cookies many  times in different ways.  I have used just oats only without any flour and it turns out really well.
2. You can bake it with one large Egg if you like to use egg in your baking.
3. You can substitute all-purpose flour instead of whole wheat flour.
4. So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

Print

Orange, Oats and Raisin chocolate chip Cookies - Eggless

These cookies are so delicious with the goodness of Oats and Raisins and with bursting flavours from the Oranges

Course Breakfast/on the go

Cuisine International Cuisine

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 -18

Author Jayasri

Ingredients

• 1 ¾ 175 grms Cup Rolled Oats
• 50 grms 1/3 cup Whole wheat flour (atta)
• 75 grm Butter
• ½ tsp Baking powder
• 1/8 th tsp Baking Soda
• 1 Cup Orange Juice from 2 Oranges
• 2/3 cup Brown Sugar
• ¼ cup Raisins dried grapes
• ¼ cup Chocolate chips
• 2 to 3 tbsp of Orange zest

Instructions

• Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside
• Take a large bowl take butter and sugar blend them well until well combined. To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.
• Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.
• Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.
• The dough will be a bit sticky not to worry it will be fine. At this stage put it in a refrigerator for 1/2 to 1 hour.
• Preheat the oven to 180 degrees for 15 minutes.
• Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.
• Place the cookie sheet and bake for 15 minutes depending upon your oven temperature. you will notice that it is turning into golden in colour. Take it out and allow it cool, before munching.

Notes

I have baked these cookies many times in different ways. I have used just oats only without any flour and it turns out really well.
You can bake it with one large Egg if you like to use egg in your baking.
You can substitute all-purpose flour instead of whole wheat flour.
So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

The post Orange, Oats and Raisin chocolate chip Cookies - Eggless appeared first on My Veg Fare.

Don't wonder why I am posting a cold soup when we still have chilled winter days here, as of my last post when we had that beautiful day the saga continued,  I needed something cold to eat as well, I did quite a lot shoots that week, as I went crazy when I saw the sun!

After long day's work in the garden, I didn't want to spend too much time in the kitchen.  I wanted to fix something quickly.  When I stood in my refrigerator my mind went blank!  kidding! my mind was blank because I hadn't made up my mind about what to cook ?  Let me make a one pot meal with rice dump everything in my cooker and that's it! My daughter came down and said make some soup mom as we have some French Bread.  So, Ok!  I know what to make,  next is which vegetable or any other ingredient? That's when I saw these bunch of Beetroots I had, actually loads of them!  I decided on making a Beetroot soup but didn't want to have it hot so decided on making it cold.  I had been chopping and trimming all my plants, I have a Bay leaf tree and a Kaffir Lime tree you must have noticed it in my last post, I used them to decorate my styling :), I used those fresh cut leaves in my soup.

This soup was so delicious for the weather, it had some sweetness and it is very easy to make.  It might not be everybody's cup of tea if you like beetroot you might like this.  But, it went so very well with my bread I had 2 cups of it, I had some left over which I had it in my fridge next day hubby came home and had it.  He loved it too.

If you try this and like it share it with me, I would love to hear from you...,

Cold Beetroot Soup or Chilled Beetroot Soup

Recipe Author: Jayasri
Recipe Type: Soups
Prep time: 5 minutes
Cook time: 15 minutes
Serves : 4
Shelf time: 2 days

Ingredients:

3 Medium Sized Beetroots
1'' Ginger
3 Garlic cloves
4 Kaffir Lime Leaves
2 Cups thick Yogurt
2 to 3 tbsp Cre'me Fraiche (optional)
4 to 5 tbsp Chopped Chives/Coriander
1 tbsp Cumin seeds
2 to 3 Bay Leaves
4 Cloves
2 tsp Black pepper

Method:

Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
Steam them all in 1 cup of water for 3 whistles.
Once cool discard  the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
If you want it thick and creamier add more yogurt or add water  to make it slightly semi liquidy.

Season it with pepper and salt if  you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes:

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

Print

Cold Beetroot Soup

Beetroot soup served chilled or cold is delicious during summer for a cooling tummy and also yummy to enjoy this one quick to make recipe.

Course Breakfast, Dinner, Lunch box

Cuisine International

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Medium Sized Beetroots
• 1 '' Ginger
• 3 Garlic cloves
• 4 Kaffir Lime Leaves
• 2 Cups thick Yogurt
• 2 to 3 tbsp Cre'me Fraiche optional
• 4 to 5 tbsp Chopped Chives/Coriander
• 1 tbsp Cumin seeds
• 2 to 3 Bay Leaves
• 4 Cloves
• 2 tsp Black pepper

Instructions

• Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
• In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
• Steam them all in 1 cup of water for 3 whistles.
• Once cool discard the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
• Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
• If you want it thick and creamier add more yogurt or add water to make it slightly semi liquidy.
• Season it with pepper and salt if you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.

Notes

This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.
If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe

The post Cold Beetroot Soup appeared first on My Veg Fare.

Did you all enjoy eating Pancakes yesterday, I made a special pancake for my daughter will post it soon, photos are still in my camera, need to download and sort it out.  I thought of doing it today, but it’s been a long and tiring day.  I never thought I would be so busy, joining college has taken most of my time.  It’s been a long back I did any studying so, coming back to terms with it is a big deal for me.   Cooking has become an ordeal for me these days, just  for two has become a strenuous job.  I miss my kids so much who came home  always hungry, checking out what I have in store! Cooking and baking had a purpose and  fun then.

The Day before yesterday I was talking to my sister I was telling her it’s not been a good winter this year, I felt that the weather hasn’t been that cold.  Maybe I jinxed it, already past week it’s been horrible with stormy gale force howling winds creeping  through the chimney  walls was scary and horrible to listen to.  Couldn’t even walk on the road, it was raining and so windy I thought I might fly away.   When you are out the house you know how numb your hands and feet feel the comfort of a home onto my couch with a warm shawl around me is all that I long for. And of course, I love warm and comfort food and when you are too lethargic to cook steaming Soups are the best option with lovely crusty bread is all I wish for.

I love peppers and usually have it in my pantry, I use it every possible way! I get these in abundance in summer and I grow them in my little garden, the fresh pepper from the plant is so delicious, I just love it.  My favourite is the green pepper I think I like it because of the spiciness it gives rather than the others.  All the other coloured peppers are mildly sweet to my liking.

Soups always remind me of my home, I wouldn’t have so much soup as I have it here, and Soup was something I used to have when I visited a restaurant with my North Indian meals.  After coming here, it has become a staple food for me with a crusty loaf.

Author: Jayasri
Recipe type: Appetiser
Cuisine: Fusion
Serves: 4

Ingredients:
2 Large Red Peppers
1 small Green Pepper
1 small Yellow Pepper
1 Tomatoes
1 Onion
2 cloves garlic
1’’ Ginger
1 or 2 Bay leaf
3 to 4 cloves
½ tsp Black Pepper corns
½ tsp Cumin
2 tbsp of Crème Fraiche (optional)

Method:

On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries.  Gives a smoky flavour to my dish.  Remove the skin from onions and garlic as well and keep aside.
In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
In the mean time take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes.  Don’t boil for too long you will lose the colour.

Print

Roasted Tri-coloured Bell Pepper Soup

Hearty Healthy a Winter warmer with lots of nutrition significant amount of vitamin C, beta carotene, B complex, vitamins, calcium, phosphorous and Iron.

Course Appetizer

Cuisine Fusion

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 2 Red Peppers
• 1 Green Pepper
• 1 Yellow Pepper
• 2 Tomatoes
• 1 Onion
• 2 cloves garlic
• 1 ’’ Ginger
• 1 or 2 Bay leaf
• 3 to 4 cloves
• ½ tsp Black Pepper corns
• ½ tsp Cumin
• 2 tbsp of Crème Fraiche optional

Instructions

• On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
• Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
• In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
• Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
• Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
• Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
• You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour

Notes

If you find the soup is thin to your liking mix 1 or 2 tsp cornflour or arrowroot powder in 2 or 3 tbsp of water before adding it to the soup, this makes the soup to thicken up and looks creamier. You can top with crème fraiche and serve it steaming hot with a country bread.

The post Roasted Tri-coloured Bell Pepper Soup appeared first on My Veg Fare.

Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right?  If you got the batter ready your breakfast is easy peasy.  Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like.  I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day.  When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no.  The bile juices are aroused and fill your tummy making you run to the kitchen.  That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean  Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays).  When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa?  (Have you made potato curry to go with it?)  Standard question and answer which they ask and answer themselves.  Because I don’t have to because they know I would definitely make it!  Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :).  Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli.  Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up.   He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years.  I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal.  When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him.  He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals.  I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!)  I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately.  This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict.  That’s what my family say!  I had never thought of sharing it.  One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog.  Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends.  I will share some of my ready-made mixes.  Keep checking my blog for updates.  So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use.  This is nearly there.  Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

INGREDIENTS:

2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)

METHOD:

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough.  Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well.  Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours.  To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together.  I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done.  This Dosa turns out to be very crispy and has a good colour as well.

NOTES

• You can use this Dosa batter as said above like readymade mix.
• You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning!  You don’t have to grind anything saves your time.
• I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points.  I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
• For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
• I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

Print

Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Course Breakfast

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 25

Author Jayasri

Ingredients

• INGREDIENTS:
• 2 1/4 cups of Rice flour
• ½ Cup Urad Dal flour I use readymade powder
• ½ Cup Aval/Poha
• ½ Cup fine Semolina Upma Rava
• 1 tbsp powdered Methi flour
• 4 tbsp of Gram Dal flour Besan flour
• 1 tsp Eno fruit salt check my notes

Instructions

• Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
• Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
• TO MAKE DOSA BATTER
• To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.

The post Home made Masala Dosa Mix (Ready made Dosa mix) appeared first on My Veg Fare.

It’s already 2^nd of December yeah! That’s right, days just fly off like I said yesterday.  I can’t write something like my mother used to bake bread or how I loved my sandwiches in my Lunch Box.  Very rarely I used to take bread sandwich, actually I can’t even rememberJ.  The only thing I can remember of Bread is 2 things one is Jam / sugar sandwiched bread toasts and just bread toasts with my milk / coffee when I used to fall sick.  The Milk breads which we used to get in Bangalore were really tasty.  Have you ever tried my Milk bread you should give it a go.

When my kids started going to school, I used to give them sandwiches sometimes, they always loved it with Butter and Jam (Toast with butter and Sandwich with Jam)!  As they used to take Indian food in their lunch Box which they loved.   But they were all bygone days, soon as they started refusing to take Indian food in their lunch box.  The most they were ready to take was Indian flat breads (Chapatis /parathas).  They said they wanted something to hold in their hand and eat as they had no proper place to sit and eat or they would say they had no time to have a relaxed lunch break, well as they grow up they start giving me  reasons as they want their way.  In the beginning, I was worried then started looking for healthy breads to make sandwiches and started exploring new ingredients to sandwich between them.  Not just that until they finished their schooling every week I used to bake my own bread at least twice, they loved home baked breads as well.

This filling has always been one of our favourite, Each and every time when I send this bread toast I get texts from my hubby and children after their lunch break that it was awesome.  A filling which hearty healthy and a wholesome either as your breakfast or for your lunch box.

Avocado and Spring Onion Grilled Cheese Sandwich

Author: Jayasri
Recipe type: Breakfast / Lunch Box
Cuisine: International

Ingredients:
2 Avocado
1 Bunch Spring Onion
1 medium sized red onion/ Bombay onions
1 Large Green Capsicum
1 or 2 Green chillies finely chopped (optional)
½ tbsp. of Chilli flakes
1 and ½ tsp salt (as required)
1 or 2 tbsp of Lemon Juice
Any herbs of your choice
(Coriander leaves, parsley, chives, Basil anything you like)

Method:
Remove the skin from the Avocadoes and chop them into pieces, wash spring onions and chop into fine pieces, the same goes to capsicum and onions chop it finely as well.  Chop green chilies if using or use chili flakes and required salt, squeeze a tbsp of lemon juice.

Mash them a little bit mix them all together, just they all combine well together to this add finely chopped herb of your choice (I used coriander leaves). Combine them all well together and keep it aside for few minutes.

Take Bread of your choice butter it put the filling and some cheese on it and grill the sandwich for a wonderful aromatic Grilled sandwich.

You can make it VEGAN by not using Cheese.

Print

Avocado and Spring Onion Grilled Cheese Sandwich

A wholesome hearty and healthy meal in itself for a good start of the day or for a filling and tasty Lunch Box

Course Breakfast / Lunch Box

Cuisine International

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Jayasri

Ingredients

• 2 Avocado
• 1 Bunch Spring Onion
• 1 medium sized red onion/ Bombay onions
• 1 Large Green Capsicum
• 1 or 2 Green chillies finely chopped optional
• ½ tbsp. of Chilli flakes
• 1 and ½ tsp salt as required
• 1 or 2 tbsp of Lemon Juice
• Any herbs of your choice
• Coriander leaves, parsley, chives, Basil anything you like

Instructions

• Remove the skin from the Avocadoes and chop them into pieces, wash spring onions and chop into fine pieces, the same goes to capsicum and onions chop it finely as well. Chop green chilies if using or use chili flakes required amount of salt and squeeze tbsp. of lemon juice.
• Mash them a little bit mix them all together, just they all combine well together to this add finely chopped herb of your choice (I used coriander leaves). Combine them all well together and keep it aside for few minutes.
• Take Bread of your choice butter it put the filling and some cheese on it and grill the sandwich for a wonderful aromatic Grilled sandwich.

Notes

You can use this to sandwich around 1 pound of bread

The post Avocado and Spring Onion Grilled Cheese Sandwich appeared first on My Veg Fare.

Hi everybody how have you all been doing?  I am so happy Diwali has brought me a special gift in my blogging world!! Yup!  I am excited to share with you all are you interested in hearing? This is my first ever product review!  I never thought I would get a chance like this, when I was glancing through my mails on my iphone, I chanced upon an email from Indigo herbs saying products dispatched!  Excitedly I opened up my email to see what products they had sent I was jumping with joy in my heart  to see Organic Coconut flour, Organic Banana powder, Organic Extra Virgin Coconut Oil, Organic Coconut Sugar, Organic Raw white  Sesame Tahini paste, Organic Raw Black Sesame Tahini Paste.  Thank you Indigo Herbs for giving me an opportunity to create a recipe for you and so glad that I got a chance to try all these lovely products.

I have been quiet busy we had Diwali this week, did you all enjoy and had a safe Diwali.  I haven’t brought you what I made for Diwali but something different for a change, bake this for a thanksgiving celebration or for Christmas or for a birthday or just a weekend treat, well it’s so delicious you don’t need a reason to bake this cake.  My photos don’t make justice to this cake if you love coconut this is for you. I baked this cake a fortnight ago but, as I was prepping up for Diwali I couldn’t post it.

I am a bit of a health freak, I stopped baking regularly once I realised I was making my family eat too much unhealthy stuff, I started looking for things I could change to make it bit healthier say if not 100% at least to some extent, when I decided I started changing flours then how I could cut down on fat and refined sugar.  The thing which I still am unable to compensate is Sugar, my family have come to terms with flours and fat but not with sugar, they are fine with unrefined sugar but I am not allowed to reduce itJ.  So, I can’t do anything about it unfortunately.  When I shop I keep looking for different ingredients I can bake with one such product I had an eye for a long time was Coconut flour, I was always tempted to buy and try it out but somehow I kept postponing.  Probably I was waiting for a good Organic product as this one.

These days people have started thinking about their diet seriously, they are switching on to gluten free, dairy free, egg free, paleo diet etc.  So, here is your stop for Organic products to buy online which is worldwide shipped with a full postal guarantee.  I was so happy to receive emails telling me, its dispatched and when it will arriving then another email telling me when it will be delivered and who is delivering it, his name and what time!  Isn’t it fantastic?

Somerset is a county in South west England, and is known for its beautiful country side with rolling hills and is a beautiful country side.  Here in Somerset is Glastonbury is not just famous for a musical festival but also Indigo Herbs who are online suppliers of organically developed healthy/alternative life style products bringing about natural health products of the best quality as their website states.    They have brought about products for all kind of life style, organic blends which can be used as substitutes for different kinds of food diets.

As this was the first time I was using Coconut flour in my baking I had to do some research on how to use it, lots of people said it’s a very highly absorbent flour, some of them said you need to use a tried and tested recipe to get a perfect bake, it all scared me a bit, but as I had already decided to go with it.  I gave it a go, Coconut flour is a unique non-grain fibre rich protein highly absorbent flour.  Coconut flour is made from coconut milk when it is pressed the left over coconut bits that is the solid which is left over is dried over at low temperature and ground to produce a soft fine powder.  So we all know about coconut flour now let’s get baking with it.

Ingredients:
100grms Samai flour(little millet)
75 grms Sorghum flour ( Jowar)
40 grms Organic Coconut flour
145 grms Caster sugar
40 grms Organic Coconut sugar
150 grms Coconut milk
150 grms Pineapple puree
¼ Cup Organic extra virgin Coconut oil
¼  Cup Olive oil
1 ½ tsp Baking powder
½ tsp Baking soda
3 Eggs
3 tbsp Pineapple Juice

For the Chocolate layer (Optional)
20 grms Coco powder
2 tbsp coconut sugar
1 tbsp of Pineapple juice

For the Icing:
1 Cup Icing Sugar sifted
1 tbsp Pineapple juice
¼ cup desiccated coconut

METHOD:
Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
Completely incorporate the dry ingredients with the help of a spatula.
I made a Chocolate mixture using the ingredients above the chocolate layer heading.
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack.
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Somethings to note:
Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature.  I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.
Hope you Enjoy baking this cake, My family and friends told me that it was very moist for a gluten free flour and they could never think it was a gluten free.  If you bake this cake do write to me and tell me how it turned out

Print

Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, dairy free Coconut flour pineapple cake, rich and moist delicious cake

Course Dessert

Cuisine International

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Jayasri

Ingredients

• 100 grms Samai flour little millet
• 75 grms Sorghum flour Jowar
• 40 grms Coconut flour
• 145 grms Caster sugar
• 40 grms Coconut sugar
• 150 grms Coconut milk
• 150 grms Pineapple puree
• ¼ Cup Coconut oil
• ¼ Cup Olive oil
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• 3 Eggs
• 3 tbsp Pineapple Juice
• For the Chocolate layer Optional
• 20 grms Coco powder
• 2 tbsp coconut sugar
• 1 tbsp of Pineapple juice
• For the Icing:
• 1 Cup Icing Sugar sifted
• 1 tbsp Pineapple juice
• ¼ cup dessicated coconut

Instructions

• Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
• In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
• In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
• In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
• Completely incorporate the dry ingredients with the help of a spatula.
• I made a Chocolate mixture using the ingredients above the chocolate layer heading.
• Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
• Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
• Let it cool then release the cake around tap gently and unmould it from the pan onto a wire rack.
• In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Notes

Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature. I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.

Thank you Indigo Herbs for sending me these products. All the opinions is my own and are under no influence.

The post Gluten free, Dairy free, Coconut flour Pineapple cake appeared first on My Veg Fare.

Hi Everybody, Hope you are all doing well, thank you all for still visiting me and leaving your valuable comments which has always been a big inspiration for me to come back to blogging. It's been more than a year and I haven't blogged ever since, been through lot of things and, as they say “Old wine in a new bottle” finally here I am with a new domain name and my own website, which is still under construction.

As the days go by I will try my best to make this site more user friendly and post all the things I have cooked and baked this past year which I have captured with my new found love, yes that’s right, my new camera which my Hubby presented me with on my last birthday, I am slowly learning everything about it, still toggling around, trying to learn how things work. WordPress and Canon are two new things I need to master... ahem, not really but, I will try my best!

I was pondering about what to write about in my first post, and wasn’t sure when this was going to happen either, and I guess everything seemed to take its own course. Today is somebody’s birthday; this person is very special to me in every way, so I decided I will dedicate my first post to this person in my life.

I hadn’t decided of cooking anything special as that person will not be able to eat what I have cooked, but my daughter decided otherwise, saying “It’s ok mum, you make something sweet and I’ll eat it”. So I decided to make this sweet (as a last minute plan) and had to take a quick photo of this (Photo courtesy: my dear daughter) and she decided I should post it today, start with a sweet note and make this my first post on the website!

Some things are my favourite when it comes to food; I love all kinds of fruits and vegetables, but, if somebody asks me which fruit you like I always say its Pineapple, I love pineapple and it is a versatile fruit for me, I just use it all kinds of sweets and savoury dishes I prepare, I just love the smell when it is cooked or baked or just eaten raw. How much do you love this fruit? Tell me how you use it in your cooking I would love to learn more ways of using it. Pineapple is one such fruit which is very good for your health too. Will update a few things I have read and googled about it soon watch this space.

Coming back to this recipe this is the usual Rava Kesari we make at our homes,  Here I have used Rice and instead of Rava(Semolina). It’s easy to make and tasty to relish.

Recipe Source: Original
Cooking time: 30 to 40 minutes
Serves: 3

INGREDIENTS:
1/3rd Cup Rice
3/4th cup Grated Pineapple
1 ½ cup Sugar*
1 tsp of Cardamom powder
Few strands of Saffron
Pinch of edible camphor
1 ¼ Cup Water
½ Cup Milk and 3/4th cup water
¼ cup Ghee

Garnishing:
2 tbsp Ghee
8 to 10 Dry Grapes (raisins)
8 to 10 Cashew nuts Broken

METHOD:
I used ½ of Pineapple and I got around 3/4th cup of grated pineapple, heat a tbsp of Ghee and add the pineapple with the juice and allow it to cook in a low flame, meanwhile in a pressure cooker cook the washed rice with ½ cup milk and ½ water and keep aside.
While you are preparing these in another bowl add sugar and 1 cup water and allow it to boil to a single thread consistency. Once it has reached single thread take it out and pour it into the wok which has pineapple cooking in it, Meanwhile your cooker would have cooled down as well, add cooked rice into it and keep stirring add another 2 tbsp of Ghee and cardamom powder and edible Camphor into it, a few minutes later you will notice they all come together and leave the side of the wok, just like a halwa consistency. Take it out immediately from the stove and keep aside.
In a small wok heat one or two tbsp of Ghee fry dry Grapes (raisins) and Cashew nuts once they change colour add it to the pineapple Rice Kesari
Serve warm or cold as you like.

NOTES:
*Increase or decrease Sugar depending on the sweetness of the pineapple
Edible Camphor should not be used more than a pinch as the smell is quite strong, if you don’t get it where you live you can omit it.

This recipe is linked to Hearth and Soul Blog Hop of Swathi, check out this link for loads of Recipes linked.

The post Pineapple Rice Kesari appeared first on My Veg Fare.

EGGLESS VEGAN ORANGE CHOCOLATE NUT BROWNIES 

 

Chocolate and Oranges in a brownie is the most addictive dessert to Indulge, These are Vegan and Eggless as well! I love this combination and I keep using it always in my bakes!

Vegan why?

Because I love trying out baking Eggless and vegan, it’s like an adventure to me! But, to tell you the truth, being born in a vegetarian house hold we never had eggs. That’s the reason I try to bake eggless, when venturing into eggless baking I wanted to try if I could make it vegan!

I was not planning on baking these, when my thinking was loud  that I am thinking of baking something, immediately kids called out from upstairs Brownies please...., Kids..? Uhh.,  don't get confused they are teenage children, anytime every time they love brownies especially my twins.
My eldest doesn't care for chocolates (Just like me!), can you believe? I have completely stopped eating chocolates from past 2 months.  I never used to eat chocolates before, coming here I had kind of got addicted to it, and I was eating chocolates everyday like a tablet! Now I have come back to my normal phase, (senses I mean!)  my only favourite chocolate was snickers, yeah you know why ! Because I love nuts, I love to eat anything with nuts from chocolates, cakes  to Ice creams but everything in limits though.

 

The days are getting shorter, and its becoming colder, weather keeps changing all the time, sometimes I think cold is much better than rain,  the worst part is the daylight, it doesn't seem to wait for me at all.  Baking becomes an obsession especially in winter.

Here comes my recipe, a quick brownie which is eggless and delicious.

EGGLESS ORANGE CHOCOLATE NUT BROWNIES
Recipe : Jayasri

Prep time : 20 minutes

Bake time: 30 minutes

In an other bowl take all the wet Ingredients and mix them well enough to this add the dry ingredients blend them all well together do not over mix.

Scrape this on to the prepared pan smooth it  and spread some nuts on top of it and bake it in the middle rack of the oven, until the skewer comes out clean for around 20 to 25 minutes.

The post Eggless Vegan Orange Chocolate Nut Brownies appeared first on My Veg Fare.