Homemade Granola Bars

Homemade Granola Bars

  Its been long break from Blogging. Back with this Homemade Granola Bars from Sharmis Passion
This is so simple an yummy, i just added some flax seeds and jaggery instead of brown sugar for the original recipe.
My lil one also loved it :)!!


Ingredients
Quick cooking oats - 1 cup
Cornflakes - 1/4 cup
Honey - 1/2 cup
Butter - 1 tbsp
Jaggery - 1 tbsp
Water - 1 tbsp
Almonds - 5 chopped finely
Cashew - 2 tbsp broken into tiny pieces
Golden, black raisins and Dates - 1/4 cup
Flax seeds - 1 tblsp

Method
1. Heat a pan, Dry roast oats, cornflakes, all nuts and dry fruits, flax seeds. Fry until a nice aroma comes and oats slightly changes its color. Keep is a side.
2. In the same pan heat the butter, until it melts, now add the jaggery, honey and water until u see bubbles in them.
3. Now add the dry roasted oats mixer to it , until all of them are incorporated properly.
4. Mean while use a butter paper or grease a aluminium foil with butter.
5. Tranfer the mixer to the greased sheet and spread it using a wooden
laddle for 1/4 inch thickness. Make nice square edges, leave it to cool for 5-10 mins.
6. Now cut them to your desired shape and size. Then bake them for 180 degree for 10 mins. Cool them and store in a air tight container.

Mangalore Buns

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Mangalore buns(ಮಂಗಳೂರು ಬನ್ಸ್) 

These buns are famous in Mangalore, and are made with banana, curd - this make it soft and puffy. Because of its texture, that is crispy outside and soft inside its called buns - i guess. Love these buns when my mom used to make it on my demand. She used to make it sweeter version so that it can be eaten on its own.

Want to get rid of the sitting banana on your fruit tray, try these delicious buns. Healthy too, traditionally used all purpose flour instead use whole wheat flour. This has banana, curd, wheat - whole some breakfast or snack, good for growing kids. One of my favorite snack-breakfast, I can have these buns all day long.

Ingredients


2 riped mashed bananas
2-21/2 cups Whole wheat flour
4-6 tblspn sugar/Brown sugar
2 tblspn yogurt
1/8 tspn baking soda
1/4 tsp Cardamom powder(optional)
Oil for deep fry
Salt as per taste




Method

1. In a bowl add sugar, salt, soda and yogurt to mashed bananas. Mix well.

2. Now add wheat flour and mix to make dough. The amount of flour specified is approximate, add enough flour to make a stiff dough.

3. Cover this dough and leave for about 3-4 hours. Maximum resting time of this dough is 8 hours(overnite), this make the dough to raise in its volume.

4. Make small balls of dough and roll into small puris, slightly thicker than the regular puirs.

5. Deep fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown and serve hot.

Note : Adjust sugar as per the taste. This above recipe makes these buns sligthly sweet.

Unde Kadbu

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Unde Kadbu/Steamed Rice Balls

This Unde kadbu is one of the traditional breakfast recipe made from grinding the rice and adding some salt,coconut. 'Unde' in kannada means 'round shape' and 'Steaming' specially for breakfast made with fresh grounded rice/grain is known as 'Kadbhu' in Dakshina Kannada, my place Mangalore. Different place use some different name for the same way or dish. In my place we get a vessel specially for this kind of steaming, its called 'Atte Patre' in Kannada and 'Thondur' in Tulu.

This is my mothers recipe, she makes it offen both regular/sweet variety. Here i have is the regular one, just simple. Once you know the prociduer to make its simple. But need some parctise. I have seen my mother making it so can make it :) !!

I have the Akki rotti recipe with the same way, but just grind and make roti on the hot griddle.

I'm sending this Unde Kadbu to SriLekha's EFM-Breakfast and Variety Rice Series event.



Ingredients

1 cup Long grain rice
1/4 cup grated fresh/frozen Coconut
Salt as per taste


Method

1. Soak rice for about 5-6 hours or overnight.
2. Grind the rice into a thick paste by adding little water(about 1/4 cup of water).
3. Heat a thick bottom pan, now need to heat the grinded rice to make it handable. Now add salt and cook the grinded rice. Rice when starts cooking, will start thickening, keep string continuously. Rice paste will all come together to form a thick, when you tough the dough it should not stick our hand. Takes around 5-7 minutes.
4. Now, when this forms into a dough and not sticky stwich off the heat, add the grated coconut and mix well.
5. Once this is done, need to make small ball of our convinient size. Steam this in a cooker or a Idli cooker, for about 10-15 minutes.
6. Unde kadbu is ready to be served with chutney.

Note:
1. I made the wada shape and just put my finger impression. So i got that shape of the Kadbu below.
2. Variation - Can make a sweet version by adding sugar/jaggery while grinding the paste and follow the same procidure.
3. Have it for breakfast with some Coconut chutney

Elekosu(Cabbage) Rotti

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Elekosu(Cabbage/Pattagobi) Rotti(Roti)

Bored of cabbage wadas, can try making this rotti with cabbage. I learnt this from my MIL when first i had it, wow i was in love with it. When ever i see cabbage in the vegetable rack, first thing that comes in my mind is this rotti. Rice gives the crispyness to this, with spicy chilly and milky coconut taste with sweet and sourness from jaggery tamarind, When all mixed together with cabbage heaven :) !!

Usually make this elekosu rotti,as we both like it very much. Can be served as side dish or evening snack or as a appetizer. Need to have a bit more paitence as it takes a bit long time for pan frying to get crispy texture.

Sending this to
1. Aparna of My Diverse Kitchen for food in Orange.FIC started by Harini of Tongue ticklers.
2. Chitra Amma's Kitchen for the event Kitchen Masterpiece.

Ingredients

1/2 to 3/4 cup finely chopped Cabbage
2-3 tblsp chopped Onions
2 tblsp chopped Cilantro
salt as per taste
Oil for pan frying


To grind

1/4 cup long grain rice( Soak in water for 2 hours)
2-3 tblsp grated coconut(fresh/frozen)
2-3 Dry red chillies
1/2 tsp tamarind
1/2 tsp jaggery/brown sugar
pinch asafoteda(hing)


Method

1. Soak rice in water for around 2 hours. Now grind rice+coconut+red chilly+tamarind+jaggery+hing to a thick paste adding little water 2-3 tblsp.
2. In a bowl mix cabbage+onions+cilantro+grinded paste+salt. Make a thick batter, keep a side. When salt is added to the vegetables water starts coming out. So do add little water while grinding.
3. Heat a tava, spread some oil and now take a handful of the roti mixer an spread them on the hot tava using fingers.Top some more oil,Fry till they are crispy, takes a bit long time as the water has to be absorbed and become crispy.
4. Turn over the rotti, and fry for few seconds. Fry both the side of the rotti, to get nice crispy Elekosu rotti.
5. Serve with some Rice, sambar/dal, or as a evening snack. Good at any time :) !!

Goes to..

Methi Idli

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Methi Idly

This is the one more way of making this methi idli. I have posted Instant Methi Masala Idly earlier, this is very easy and quick. No need of idli batter for this recipes. These idli can be eaten for breakfast, add more spicy and eaten for lunch or dinner or as a snack, any time of the day. My husband likes it very much.

Passing on this Methi Idli to Srivalli - Rice Mela.Here it goes Methi Idly..


Ingredients

1 cup Idli Rawa
1 cup methi(Fenugreek) leaves chopped


To Grind

1/4 cup grated Coconut
3-4 Red whole chilly
Turmeric pinch
Tamarind little
1 tsp Jaggery (optional)
pinch Asafoetida
Salt as per taste


Method

1. Soak Idli Rawa for 15-20 minutes in water and drain.
2. Grind coconut, red chilly, turmeric, tamarind, jaggery to smooth paste.
3. Mix chopped Methi leaves and grinded paste, salt, asafoetida to the Idly rawa.
4. Then pour the mixer in the idly stand. Steam the idlys on high for 10-15 minutes.

Note:
1. While making the coconut paste dont add more water. This batter should be thick.
2. Add more or less chilly depending on your taste.








Goes to Srivalli's..

Matar Parata

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MATAR PARATA

Hey, I was bit busy with the stuffs going around me, as came back from India. I missed lot of events, Ya.. !! But i'm back now :) !!

This is my hubby's favourite parata with fresh peas in it!! Its simple and easy paratha with sweet taste of green peas. No need to smash peas or something just add whole peas so while eating these parata u get whole peas.. yummy!!


Ingredients

1 cup Whole Wheat flour
1/2 cup Water
Salt as per the taste


Stuffing Ingredients

1/2 cup Fresh or Frozen Peas
1/4 cup Potato smashed
2-3 tbsp Onion chopped
1 tsp Ginger Garlic Paste
1/2 tsp Garam Masala
1/2 tsp Red Chilly Powder
1/4 tsp Termeric Powder
1 tsp Oil/Ghee
Salt 1/2 tsp
Extra Oil/Ghee/Butter to pan fry Parata


Method

1. In a bowl mix wheat flour, salt and water, Keep aside for atleast 15-30 minutes.
2. Now for the stuffing, Heat oil in a pan.
3. Add ginger garlic paste, saute it for a while, now add chopped onions, saute it till they are transperent.
4. Now add Peas, smashed potatoes, chilly powder, termeric, garam masala. Mix it and cook for 1 minute.
5. Now as ususal parata role small roti and stuff the filling.
6. Again role the stuffed balls to parata.
7. Fry these paratas with butter/ghee and serve hot with curd... Yummy.

Variation : Can also smash the peas so that rolling of the parata will be easy :) !! But I prefer not to smash peas, While rolling the parata the peas are smashed automatically ;)!!

Instant Methi Masala Idly

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Instant Methi Masala Idly

Earlier in my blog i had posted Methi masala Idly, which is the traditional version, so here i have a instant version for a easy simple way of making a better healthy breakfast.

This Instant Methi masala idly goes to Red chillies for there event Herb Mania - Fenugreek.
And Aparna of My Devine Kicthen for her WBB #26 - Grain in main Breakfast.


Ingredients

Idly batter 2 cup
1 cup methi(Fenugreek) leaves chopped
2-4 tbsp grated Coconut fresh or frozen
1 tsp Red chilly powder
1/4 tsp Coriander powder
1/4 tsp Jeera(cumin) powder
pinch termeric powder


Method

1. Take idly batter and add Fenugreek leaves, grated coconut, chilly powder, cumin , termeric , jeera powder mix them all.
2. Then make idly in the idly steamer. Steam the idlys on high for 10-15 minutes.
3. Serve it with coconut chutney or Tomato chutney or ghee.



Here come Instant Methi Masala Ildy with Tomato Chutney.






Goes to Red Chillies






Goes to Aparnas

Akki Rotti/ Rice Roti

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Akki Rotti/ Rice Roti

This is one of my favorite rotti my mother makes. In kannada 'Akki Rotti' means 'Rice Roti'. This is very simple and easy to make and tasty too :D !!

Sending this to Suganya for her event A Fruit a month - Coconut.

Here it goes..


Ingredients

1 cup Dosa Rice
1/4 cup fresh grated Coconut
Salt as per taste
Oil/ghee to make Rotti


Method

1. Soak rice over night in water.
2. Next day grind the rice to a thick paste by adding little water.
3. Now add grated coconut, salt to the grounded paste.
4. Heat the tava, spread 1/2 tsp of oil. Take hand full of the roti mixture flatten it on the hot tava to a round roti shape.
5. Cook both the side.
6. Now Akki Rotti is ready to be served with chutney :D.. Enjoy !!


Here it comes..






Goes to Suganya's...






Award Time

Suma has passed on to me Rocking Girl Award, Thank you so much dear for thinking of me.. :)!!





Sireesha has passed to me Yummy blog Award.. Thank you Dear :)!!

Green Gram Green Dosa

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Green Gram Green Dosa

This Green Gram is also called Moong/Mung Dal/Bean. This is easy simple dosa, no fermentation needed.
I'm sending this dosa to Srivalli's - Cooking 4 all seasons, for her dosa mela..

If you want to try something different dosa without fermentation, quick.. Here's the recipe..


Ingredients

1 cup Rice
1 cup Green Gram
1/4 cup Coconut grated
3-4 Green Chillies
1 tsp Ginger chopped
Salt as per taste

Method

1. Soak rice and Green gram overnight.
2. Next day grind rice, green gram, coconut, chillies, ginger all together. Grind it to a smooth paste. At last add salt.
3. Heat the tava and make dosa. Dosa comes out soft and with tiny tiny wholes like the normal dosa without fermentation :) !!
4. Serve this dosa with ghee, pickle or Chutney. I like to have this dosa with honey :P !!

Note: You can also add some chopped onions on the top of the dosa as soon as you pore the dosa batter, fry only one side of the dosa.

Here it come...





This goes to Srivalli's..

Quinoa with Tomato Chutney

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Quinoa With Tomato Chutney


I'm back with one more addition to my Ekadashi menu... Quinoa with tomato chutney is my new invention !! I guess :) !!
Most of them dont know about Quinoa, Me too... I came to know about it from one of my Bengoli friend as she used to cook it for Ekadashi. Just started searching about it, Its is very easy to cook an tasty too.. The cooking time and the quantity of water to be added varies for Quinoa.

Quinoa is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.

Health Benifits of Quinoa,

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

There are about 1480 calories in one pound of quinoa flour or seeds. The composition of the flour is approximately: 55.3% carbohydrates, 13.1% protein, 5.8% fat, 13.6% fiber, 9.3% water, and 2.9% minerals.

I'm so excited to send my this Healthy recipe toSuganya's - Tasty Palettes, as she as stated nutritious, well-balanced, healthy recipes that can be served at breakfast. This Quinoa is a healthy grain which can be taken on the daily basis.. Not only on Ekadashi :) ..!!

So here is what I got a new dish to add it to my blog for Ekadashi menu and Healthy Eats - WBB entry.. Here comes my version of Quinoa with Tomato Chutney... A healthy breakfast on a fasting Ekadashi day.... Enjoy!!


Quinoa


Ingredients

1 cup Quinoa
3/4 cup Water
1 tsp Ghee
1/2 tsp Pepper Powder
Salt as per taste

Method

1. Wash the Quinoa with water.
2. Add ghee, pepper powder, water and, Pressure cook untill two whisle.
3. Serve with tomato chutney.


Here comes cooked Quinoa.....







Tomato Chutney


Every one are familiar with the Tomato chutney, Nothing special i guess.... :) !! But here is just a simple and easy way i prefer to make, and have with Quinoa....


Ingredients

1 cup Tomatoes Chopped
1/2 tsp Red chilly powder
1/4 tsp Tamarind paste
1/2 tsp Jaggery (if u wish to have Katta Metta taste)
Pinch of Turmeric powder
Salt as per taste


Tempering

1 tbsp Ghee
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds
Curry leaves

Method

1. In a pan heat up the ghee, add mustard seeds, When it starts popping p add Cumin seeds and curry leafs.
2. Now add the chopped tomatoes and let it cook for few 2-3 minutes.
3. Later smash the tomatoes, add chilly powder, tamarind, jaggery, turmeric powder and add 1/4 cup of water and cook for 3-4 minutes.
Add water depending on the thickness you want the Chutney to be.
This tomato chutney can be saved for one week when refrigerated in air tight containner.






Here comes my Ekadashi plate - Quinoa with Tomato Chutney and Avocado milk shake....






This healthy plate goes to Suganya's...





Refferences : Wikipedia and WHFoods

Methi Masala Idly

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Methi Masala Idly

This Methi masala Idly is popular in Karanataka. I came to know from my Amma (Mother inlaw). This is a healthy food as methi leafs are added o the Idly.
So for a change you can try this recipe.

Click on the link Idly batter below Ingredients for the recipe how to make Idly batter. Skip last 6th point (i.e making of Idly).


Ingredients

Idly batter
1 cup methi(Fenugreek) leaves chopped
1 tsp Vegetable oil


To Grind

4 tbsp grated Coconut
3-4 Red chilly
1/4 tsp coriander seeds
1/4 tsp Jeera(cumin) seeds

Method

1. Fry Red chilly, coriender seeds, jeera seeds in 1 tsp of oil.
2. Grind coconut and fried items. Keep aside the granded paste.
3. Mix chopped Methi leaves and grinded paste to the Idly batter.
4. Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes.
5. Serve it with coconut chutney or ghee.

Mysore Masala Dosa

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Mysore Masala Dosa

Mysore Masala Dosa is picked from one of my recipe book of Mrs. Mallika Badrinath.

Makes around 12 dosa


Ingredients

1 cup dosa rice
1/4 cup poha
1 tbsp Urad dal
1 tbsp Toor dal
1/2 tsp methi seeds
11/2 tbsp Suji
1 tsp Salt
1/2 tsp Sugar

Method

1.Soak Rice, Methi, Urad, Toor dal for 2 to 3 hours.
2.Gring them all together. While grinding add poha.
3.Add salt and allow it to ferment for 16 - 18 hours.
4.Next day before making dosa add Suji, sugar and mix it.
5.Make dosa as thin as poosible.
6.Serve dosa with coconut chutney and Aloo bagi(Subji).

Methi Paratha

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Methi Paratha



Ingredients

1 big bunch of methi leaves cleaned washed and finely chopped.
3 cups of wheat flour
2 tsp chili powder
1 tsp Temeric powder
1 tsp garam masala powder
1 tsp each of ginger and garlic paste
2 tbsp sour curds
1 tbsp oil
Salt to taste

Method

1.A very simple way of making quick parathas. Just mix all the above ingredients together and make into a dough ball.
2.Rest for about 1 hour.
3.Roll out into parathas (like Chapathis but bit thicker than that).
4.Fry with a little oil on a tava or griddle.
5.Serve with a dollop of home made ghee or pickle or curds.

Idly

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Soft Idly with Rice rawa(rice sooji)



Ingredients

Idly rice rawa(Rice sooji) 3 cups
Urad dal 1 1/2 cup
Salt 3 tsp

Method

1.Soak urud dal and Idly rawa in water for 2 hours.
2.Drain the water from urad dal and grind it in mixie with little water.
3.Fine grind it until the mixture is frothy.
4.Drain the water from Idly rawa and add grinded urad dal, salt mix it.
5.Allow it to ferment for 16 - 18 hours.
6.Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes.

Note:For proper fremantation, add proper amount of salt and grind the urad dal for atleast 20 min, til you get bubbles on it.