Stuffed Dates

This is a rich and nutritious recipe especially for children and those who need to have extra nourishment. This is a sweet recipe using dates and almond rich in iron, protein, vitamins. Now let us learn how to make stuffed dates and eat is sumptuously.

What You Need:

  • Dates 24 nos.
  • Almond cashew nut
  • pistachio (your choice of nut) 24 nos (see that dates and nuts has to be equal in number)
  • icing sugar 2 tbspoon

For Batter: Maida (all purpose flour) 1 cup, cornflour 1/2 cup, salt a pinch.

Prerequisite:

For this recipe only seeded date will do as the date has to be whole. Now slit carefully the date and remove the seed from it.

How to do:

With wet hands take the nut of your choice and sprinkle icing sugar on it and stuff inside the date. Prepare with batter by mixing maida, cornflour, and salt to a semisolid consistency with adding required amount of water. Now dip the prepared date and nut stuffing in the batter and deep fry in oil and serve.

Drumstick (Murungakkai) Koottu

Drumstick is known for its iron content and it is believed to increase our overall libido and keeps us active all day. Here is the recipe with this nutritious vegetable that makes it rich in protein as we add dhal and fiber as we add coconut. Pepper and jeera is good for digestion. Let us see this recipe of Drumstick koottu.

Ingredients

  • Drumstick 5 nos
  • Moong dhal (Paasiparuppu) 1/2-1 cup
  • Urid dhal (Ulutthamparuppu) 1/2 tablespoon
  • Coconut grated 1 tablespoon
  • Black pepper 1/2 teaspoon
  • Red chili 3-4 numbers
  • Jeera (cumin) 1 teaspoon
  • Mustard 1 teaspoon
  • Curry leaves

Method

Cut drumsticks to 1.5 inch pieces and boil water and cook them. Keep aside. If water is excess put moong dhal in the same water and cook it until tender do not overcook or mash it.

Heat a tablespoon of oil in a pan and roast urid dhal, red chili, pepper, separately and grind along with coconut and jeera to a smooth paste.

Mix boiled drumstick, dhal, ground paste in a vessel. Add salt to taste and bring to boil. When all combines and boil remove from fire.

Heat a spoonful of coconut oil (best) or any other cooking oil and add mustard seeds to it, when it splutters add curry leaves and put this seasoning onto the koottu. Now delicious, tasty healthy murungakkai kootu is ready for you to eat. It goes well with thengai (coconut) thuvaiyal rice.

Homemade Milk Chocolate

Chocolates are all time favorite for all ages and it will be good to know how to make it at home to resolve the chocolate appetite of children. This recipe tells how to make chocolate at home.

Ingredients

  • Milk powder 2 cups
  • sugar 2 cups
  • butter 50g
  • water 1/2 cup
  • cocoa powder 2 tbsp

Method

Mix cocoa powder and milk powder well. Heat sugar in a heavy bottom pan. When it reaches double strand consistency (when you drop the syrup two thin strands will form) immediately add butter. Remove from fire and add the mixed powders into it and still continuously until the mixture comes to chapati dough consistency. Then spread in pre-greased plate and cut shapes. Can garnish with nuts or can sprinkle sugar on top when till hot.

This is easy to make and good to eat. Really Yummmy and will be liked by children. You can use your imagination and add nuts or raisins when you mix the powders.

Coconut Milk Rice

Coconut is known for its fiber and healing quality of his milk. It is very nutritious, tasty as it is (milk) and when it is added to rice it will be a haven to taste.

Rice recipes are very popular in India specially in South India where it is the main food.

Come let us see how to do this special recipe of rice with coconut milk.

What you need

  • Basmati rice (long grain rice) 1 cup
  • coconut milk 1 cups
  • water
  • oil
  • onion chopped 1-2
  • green chili paste 1 tsp
  • ginger paste 1 tsp
  • garlic paste 1 tsp
  • clove 1-2 pods
  • cardamom 1-2
  • cinnamon 1 stick
  • salt to taste.

Prerequisite

Grind coconut and extract its juice (with less or without water). Then add 1 cup water and grind again and then strain, repeat one more time so you get two cups of coconut milk. Cut potato lengthwise thinly (like finger chips)

How to Make

Soak rice in coconut milk (1 rice + 2 cups milk). Heat oil, season with clove, cardamom, cinnamon as it is or your can powder them, then add onion, ginger paste, garlic paste, green chili paste, when fine aroma rises add soaked rice with milk and potato and cook till done, if needed, add water to cook. Tasty delicious yummy aromatic coconut milk rice is ready.

Tips

You also get readymade coconut milk or dry coconut powder in market. You can purchase them and follow instructions. Lot of time is saved.

Thengai thuvaiyal (Coconut thuvaiyal)

This recipe normally goes with murungakkai kootu. We should mix this thuvaiyal with rice and serve with kootu as side dish. It is great combination for main course meal. Now this thengai thuvaiyal recipe explained in detail below. Please try and enjoy.

Ingredients

  • Coconut grate 1 full coconut
  • Urid dhal 1 tablespoon
  • Red chili 6-7 nos. (can be added or lessened accordingly)
  • Salt to taste
  • Mustard and hing (asafoetida powder) for seasoning
  • Tamrind one small gooseberry size

Method

Heat one spoonful of oil in a pan and fry urid dhal till nice aroma arise and turns golden brown. Immediately remove in a plate before it burns.

In the same oil fry red chilies.

Now grind the dhal chilies with coconut with salt and tamrind (if using puree use just 1 tsp of puree will do for the taste or it will become too sour)

Remove the ground thuvaiyal in a vessel.

Heat oil in a pan and put a teaspoon of mustard in it when it splutters remove from fire and transfer the seasoning on to the thuvaiyal and sprinkle asafoetida power over and mix well.

Adding tamrind makes a vast change in taste, so try with and without tamrind and see the difference and follow as per your liking from then.

Take a big spoonful of thuvaiyal and mix it well with boiled rice and enjoy murungakai kootu as side dish. If too hot add a half-spoonful of ghee to the rice and see the difference. Wow!!! It will be delicious.

Ellu (Sesame) Urundai

This recipe is made from sesame. Sesame is good source for magnesium, copper, calcium, magnesium, iron, phosphorous, vitam B1, zinc, dietary fiber, cholesterol lowering effect in humans and prevent high blood pressure protects liver from oxidative damage.

In India we use sesame seed oil known as gingelly oil or nallennai in cooking. It is good in regulating menstrual cycle. Jaggery is good supplement for white sugar and it has many medicinal values. Let us see the recipe of ellu urundai. Try this recipe and enjoy its benefits.

Ingredients

  • Ellu (Sesame) 100 g (black or white)
  • Jaggery (vellam) 200 g crushed
  • Water in a small bowl
  • Cardamom powder for taste and flavor
  • Rice flour or ghee to smudge

Method

Dry roast sesame seeds till it splutters and nice aroma rises. Remove in a plate

Pour little water in a heavy bottom pan and when it boil well add in crushed jaggery and stir till it dissolves fully. Then strain in a strainer to remove dust if any and reheat in the pan. It will start to boil and will become thick. Add cardamom powder and stir. Now pour some (very little) on to the water in the bowl and with two finger try to make a ball from it, when it comes out correctly that is the desired consistency.

Now remove from fire and pour the vella pagu onto the sesame seeds spread on a plate so that it spreads all over. Immediately mix well with a flat ladle.

Smudging hand with ghee or rice flour or using disposable gloves (it will hot), make small balls.

Now Ellu urundai (sesame balls) are ready to eat.

Masala chapathi

This is easy to make recipe using left-over chapathis. It can be used as evening snack for hungry children who felt bored with monotonous dishes.

This recipe will be spicy with tangy tomato flavor. Try this and enjoy masala chapathi.

Ingredients

  • Left over chapathis 4-5
  • Onion 3 big finely chopped
  • Tomatoes 3 big finely chopped
  • Turmeric powder, chilli powder, aji-no-moto 1 spoon each
  • Garam masala powder 2 spoons
  • Tomato sauce
  • Soya sauce (optional)
  • Ginger garlic paste 2 spoons
  • Coriander leaves to garnish
  • Oil to fry

Method

Cut chapathis to small pieces (see pic) and dry roast to make it just crisp.

Heat oil in a pan and fry onions till it becomes brown

Add ginger-garlic paste and when raw smell leaves add tomatoes and fry till tomato cooks.

Add turmeric powder, chilli powder, aji-no-moto and garam masal powder stir well.

Add tomato sauce and soya sauce (optional)

Now when the masala combines well add chapathi pieces, mix well and garnish with coriander leaves and serve hot with tomato sauce.

Tangy spicy masala chapathi ready.