Sweet puffs / coconut puffs

When we went to my friend A's place , she made this sweet coconut puffs using parotas as sheet, we loved the taste. I wanted to make this since long time, we had some friends coming this evening, so made it for them ( tried it on them , would be the right term 😂). But it turned good and the best part is kids liked them too !

Ingredients :

Puff pastry sheet - 1

Chopped almonds 1/8 cup

Chopped cashews 1/8 cup

Raisins - 1/8 cup

Dried papaya chunks -1/8 cup cubed

Tooty frooti 1/8 cup

Sweetened coconut flakes - 1/4 cup

Sugar 1/2 table spoon

Method:

Mix all the ingredients together

Thaw the pastry sheet as per the box instruction.

Cut them to small square ( from each sheet we can make 9 squares )Keep little filing of the sweet mixture.

Close the edges well by pressing them tightly.

Use a fork press them throughout the edges to keep them intact.

Pre-heat the oven at 350 degrees.

Bake for 20 to 25 minutes at 350 degrees.

Serve hot !

Curryleaf dosai / karuveppilai dosai

Ingredients:

To soak :

 Raw rice - 1 1/2 cup

Idli rice - 1/2 cup

Urid dhal - 1/4 cup

Toor dhal - 1 table spoon

Fenugreek - 1 tsp

Other ingredients:

Green chilly - 4

Shallots - 4 big 

Jeera - 1/2 tsp

Curry leaves - 1 cup loosely packed 

Aval / flattened rice / beaten rice  -1/2 cup

 Method:

Soak all items under "to soak" for 6 hrs.

Just 30 minutes  before grinding soak flatten rice  separately .

In the grinder add the shallots, green chilly , jeera and curry leaves. Give it a spin for a minute.

Now add all the other soaked ingredients and grind to a fine paste .

Add salt and let it ferment overnight or 5 to 8 hrs.

Make dosas as usual, just cook only one side of the dosa. 

Trust me they are supersoft  and spongy !

Make it little thicker than the usual dosa( similar to thin uthappam ). The holes will pop out so well on the dosas.

Pepper jeera idli / milagu seeragam idli

Usually i do this with left over idli's. Today I made some mini idli for my lil one and she ended up eating out at her friends place. Since I didn't make sambar, I couldn't make sambar idli's. So made the pepper jeera idli with small idli's. You can make small cubes of your regular idli's and follow the same.

Ingredients:

Mini idli - 17

Onion - 1/4 finely chopped

Garlic - 1 very small or small piece of ginger finely chopped ( both are optional ).

Curry leaf - 1 spring

Pepper jeera powder - 1/3 tsp

Madras curry powder - 1/4 tsp ( I used Priya brand).

Oil - 2 tsp 

Salt to taste

Method :

Heat oil in a pan. When hot add garlic or ginger, curry leaves and onion.

Sauté wel. Add just enough salt for the onions. Add the pepper jeera powder and the curry masala powder. 

Quickly toss in the mini idli's and give a good mix.

Switch off and serve hot !

Note : you can use any masala powder instead of curry masala.

Raspberry milkshake

Raspberry in season and more over in sale, so why not try the raspberry milkshake instead of regular peach, avocado and strawberry milkshake.

Ingredients :

Raspberry - 15

Vanilla ice cream - 2 scoop

Sugar - 1 to 1.5 table spoon

Milk - 1 cup

Method:

Combine raspberry sugar and little milk. Blend until raspberry is puréed well.

Now add remaining milk and  ice cream. Blend well and serve!

Beets poori / red poori

HMy lil one loves poori and I want to try adding a vegetable so it would go in without any complaints. 

Ingredients:

Beet root skin peeled and cubed - 1 cup

Wheat flour - 2 cups

Sooji - 1 tab spoon

Salt as per taste

Sambar powder - 1 tsp 

Oil for deep frying 

Method:

I steam cooked the beets in the pressure cooker by placing them in a vessel without water. ( but Ofcourse you have to pour little water in the pressure cooker though ). 

Cook for 2 whistles and let the steam release naturally.

Once it cools blend them in to purée with sambar powder. Don't add any water.

Using the purée make the dough with wheat flour, Sooji and salt.

Roll them in to small pooris and deep fry them.

Tips: the dough for the poori had to be thick.

ulundu chutney / urid dhal chutney

This is again from a TV show and trust me they taste good only with shallots. simple and tasty chutney you could make it in no time.

Ingredients:
urid dhal - 1/8 cup
shallots - 10
tomato - 1
red chilly - 4
tamrind - small blue berry size
salt - to taste
Oil - 3 tea spoon
mustard - 1/2 tsp
urid dhal - 1/2 tsp
hing - little


Method:

Heat 2 tsp of oil in a pan and roast the urid dhal until until it slightly turns the color. ( Don't burn it ).

Now add in the shallots and  red chilly. saute for few minutes.

Add in the tomato and tamrind and saute for few minutes.

switch off and let it cool. Add the needed salt.

Now grind them using mixer.
Heat 1 tsp of oil in a pan and when it is hot add in mustard , urid dhal and hing. Turn off the flame and add it on top of the ground chuteny.

serve with Dosa or Idli or any tiffin item of your choice!

 

Rava idly

Recently i started loving hot steaming rava idly .  I wanted to try from scratch at home and belive me it was so soft and yummy.
once you make your own mix at home, you would love it and would never buy the store bought mix again.

Ingredients:
coarse Rava/sooji - 1 cup
Yogurt - 1/2 cup
water - 1/2 cup
salt to taste
Eno fruit salt - 3/4 tea spoon
mustart - 1/2 tsp
urid dhal - 1/2 tsp
channa dhal - 1/2 table spoon
ginger - 1 tsp chopped
green chilly - 1 finely chopped
oil - 2 tsp
ghee - 1 tsp
cashew - few broken


Method:

soak the channa dhal in water for atleast 20 to 30 minutes.

Heat oil and ghee in a pan, when it is hot add the mustard, once they splutter add urid dhal and drained channa dhal.

Quicly add in ginger,green chilly and cashewnut.

Add the sooji and roast for few minutes until the nice aroma comes out.
switch off and let it cool.

Just before making add the yougurt, water and salt to the sooji mixture.

Add the Eno fruit salt, you should see the bubbles appearing. Mix well.

Pour them to your idli moudls and steam the same way like making regular idlies.
I steamed for 7 to 8 minutes.

Serve hot with cutney or sambar of your choice!!

Notes:
If the mixture is too thick, idly won't be soft.

Usually yogurt and water are equal proportion. Increase or decrease them to make the batter look like regular idly batter.
Make the idly immediately after addign the ENO fruit salt.
you can add finely chopped vegetables of your choice to this batter.