BROWNIE CRINKLE COOKIES

I'm on the lookout for Kid- Friendly recipes these holidays so that I can involve my girls wherever and whenever possible. 

I found this recipe here. Her pictures were absolutely mouth watering. Simple recipe and so easy to make. They were absolutely delicious. Crinkle cookies..............just in time for Christmas too!

My only disappointment was that my cookies turned out flatter then I expected. My bad. I flattened them out before baking thinking it will rise while baking. but they didn't. So..........DO NOT flatten them out. Just scoop them onto the baking tray and bake.

the cookies were so fudgy and chewy inside............just like a brownie!!! I bet you can't stop with just one!!

MAKES ABOUT 9 THIN ONES OR ABOUT 6 FAT ONES.

INGREDIENTS:

dark chocolate - 100 g

butter - 65 g

caster sugar - 1/3 cup

egg - 1

flour - 1/2 cup

cocoa powder - 1 and 1/2 tbsps

baking powder - 1/2 tsp

sea salt(optional) - sprinkle on top

PROCESS:

• line a baking tray with parchment paper and keep ready.
• preheat the oven at 180 degrees.
• In a saucepan, melt together the butter and dark chocolate. keep stirring and don't let it burn. keep aside.
• in a bowl place the flour, baking powder and cocoa powder. mix and keep aside.
• in the bowl of your stand mixer or using an electric whisk, whisk together the egg and the sugar on high speed for about 4 minutes.
• then. slowly add the chocolate mixture and whisk on low speed until incorporated. 
• change to a a paddle attachment and slowly add the dry ingredients into the wet ingredients. mix until combined.
• use a spatula and scrape down the sides and bottom to make sure the ingredients are well incorporated. the batter will be gooey. it will definitely be wetter than an average cookie dough and should not spread to much in the pan.
• now use a scoop and quickly drop a large spoon of dough into the baking tray. do it quickly as the batter hardens pretty fast.
• sprinkle with flaked sea salt if using, and immediately place into the oven. 
• bake for about 10-12 minutes. the cookies will be crinkled and domed.
• remove from the oven and cool for atleast 20 minutes before trying to remove it from the tray.

NOTES:

• make sure you're baking tray is lined with parchment paper and kept ready before you start making the batter.
• the cookie batter/dough thickens and hardens very quickly, so as soon as the dough is ready, scoop them into the baking tray and bake them.

BANANA AND CHOCOLATE CHIP MUFFINS - ONE BOWL

I have been using this recipe for a long time. I have it written it down and I have completely forgotten the source. This recipe is a keeper for sure........PLEASE do try it out. They are super soft and moist and delicious. Most importantly there's absolutely no mess and no bowl S to wash up! It's just a mix mix mix and bake recipe! perfect to try out with the kids!!

School holidays have started and I made these muffins my girls a few days ago.......my younger one had so much fun mixing and following instructions. Did u watch my insta stories?? Follow my Instagram account for more fun.....search   'farahs_cookbook'

MAKES 12 MUFFINS
INGREDIENTS:

all purpose flour - 1 and 1/2 cups

baking soda - 1 tsp

baking powder - 1 tsp

salt - 1/2 tsp

egg - 1

sugar - 3/4 cup 

butter, melted - 1/3 cup

mashed banana - 1 and 1/2 cups 

chocolate chips - 3/4 cup

PROCESS:

• In a bowl whisk the butter and sugar together. (hand whisk is fine)
• Add in the egg and whisk till frothy.
• Stir in the mashed bananas. 
• Add in the flour, baking powder, baking soda and salt.
• Give it a quick mix and add in the choco chips in the end.
• Pour into muffin cups (fill three- fourths) and bake in a preheated oven at 180 degrees for 15-20 mins or until they are cooked or a stick inserted comes out clean.

CHEESY GARLIC BREAD

I love working with yeast! Don't ask  me why! I actually find it so fascinating! .............and shaping it it is another thing I love doing! The star shape is now making its rounds for Christmas on Pinterest and  I've actually been eyeing it for quite awhile now.

Since we've already started school holidays, Aaliya and me worked this recipe last week! As usual I used my basic bread recipe I've been using for quite awhile now........and just added the garlic butter and cheese twist to it! 

YES!!!!!!! Lunch well sorted out ............but I died of the guilt later!!!

INGREDIENTS:

for the bread:

warm milk - 1 cup

intant yeast -3/4 tbsp

sugar - 2 tbsps

egg - 1

salt - 1 tsp

chili flakes - 1/2 tsp

mixed dried herbs - 1 tsp

bread flour - 3 cups

butter - 2 and 1/2 tbsp 

for the filling:

mozzarella cheese - 3/4 cup

for brushing:

dried mixed herbs - 1 tsp

garlic, minced - 2-3 cloves

butter, melted - 3 tbsps

chili flakes - optional

PROCESS:

• In a large bowl, add the yeast, sugar, milk, salt and give it a whisk. 
• Add in the egg, chili flakes, dried herbs and mix well. 
• Add in the flour little by little and knead to form a stick dough. Add in the butter now and then so it is easy to handle the dough.
• If you have a stand mixer it's easy . But if you don't have one, just knead for about 10 minutes by hand. Atleast you get a good arm workout ;)
• The end dough will be slightly sticky. When you press on the dough slightly with a finger it will bounce back. Then you know you've got the perfect dough.
• Transfer the dough to a slightly greased bowl. Brush the tops of the dough with some butter and close with a cling wrap. Place in a warm spot and leave it to rise to about double the size. (about 1 hour)
• In the meanwhile take the melted butter  in a bowl. Add the garlic, herbs and chili flakes. Mix well. Keep ready.
• Once the dough has doubled in size, lightly flour your work surface and place the dough on it. Punch the dough down.  Knead for a minute or so. (stretch the dough and fold back. Repeat)Greasing your hands helps.
• Roll the dough out in the shape of a rectangle, about 1/2 inch thickness, or even less. Remember it rises more when it bakes. Brush with the melted garlic butter. 
• Over half of the rectangle, evenly add the grated cheese on top. then, close the cheese side of the rectangle shut by folding the dough (by bringing the uncheesed side of the dough on top of the cheesed side..............if that makes sense?.........LOL) Seal the sides by lightly pinching the sides closed.
• Place on a baking tray lined with parchment paper.
• Brush the tops with the garlic butter. close with a cling wrap and rest for 10 minutes. 
• Bake in a pre -heated oven at 180 degrees for 20 minutes or until the tops are light golden brown and beautiful!
• Cut into strips and serve with ketchup........

CHOCOLATE PEANUT BUTTER PROTEIN BALLS

My husband is doing a no- carb diet at the  moment and is driving me insane! All he talks about these days are calories, healthy eating , veggies and lean meat............I'm lost! Well........truthfully speaking............. Im so jealous! Ughhh......why can't I have half the discipline he has???:(
Anyways............... I made these protein balls as a snack for him. Something he can snack on while he's at work.

I got this recipe from zehra's blog. Iv been following her on instagram for awhile now. She's a fitness instructor and she's amazing!

These peanut butter balls were so easy to make. All you need is a food processor and your good to go! My daughters had fun rolling and shaping them into balls. One was in charge of making the balls while the other rolled them in the coconut flakes.
Will definitely make them again and again........might even try different combinations!

Oh! and I made my own batch of peanut butter, which I used up for this recipe. It was super delish and was good to know it was 100% natural. I should have posted that recipe first.......but I was too excited about these protein balls ;)

INGREDIENTS:

Oats - 3/4 cup

Almonds - 12

Flax seeds - 4 tbsps

All natural Peanut butter - 3/4 cup 

Maple syrup - 2 to 3 tbsps

Cocoa powder - 2 tbsps

Medijool Dates, seeds removed and chopped - 2

Vanilla essence - 1/2 tsp

Pinch of sea salt

Coconut flakes to coat the balls (optional)

PROCESS:

• In a blender, process the oats, almonds and flax seeds till they are like powder.
• add in the peanut butter, maple syrup, cocoa powder, dates, vanilla and the sea salt. give it another good whizz till they have all come together.
• transfer the contents into a bowl. using your hands mix it well. 
• in a plate keep the coconut flakes (if using) ready.
• then roughly  take a tbsp size of the dough and roll it with your fingers to form a ball. toss the ball into the coconut flakes so that it is evenly coated.
• now pop one in your mouth :) 
• keeps well in an air tight container for about a week.

RAVA LADOO

HAPPY DIWALI you guys!!

Sorry to have been MIA for awhile..........just got carried away with the usual chaos at home! I made these Rava Ladoos just so that I can share the recipe with you. But I had absolutely no time to post it before Diwali.

Just got back from our holiday today.........and didn't want to give myself more excuses of finding time to post here! So here goes...........hope you all a lovely Diwali with family and friends!:)

This recipe makes about 18 small ladoos.

INGREDIENTS:

rava - 1 cup

sugar - 1 cup

cardamom - 1 

ghee - 1/4 cup

cashewnuts,  - 10(broken roughly into bits)

raisins - 10

PROCESS:

• Dry roast the rava on low flame for a few minutes until you get a nice aroma. Keep stirring so that it roasts evenly. It must not change colour. Let it cool.
• Using a blender, powder the rava until fine and smooth. The finer it is the better.
• Add the sugar and cardamom and continue blending till smooth.
• Empty the powdered ingredients into a bowl.
• In a small saucepan, heat the ghee. Add the cashewnuts. When it starts getting slightly brown add the raisins. Remove from flame.
• Pour the ghee into the bowl containing the powdered sugar and rava. Mix well. When its warm enough to handle with your hand, take small quantities and roll it tight with your hands to form a small ball.
• Start making the balls when the mixture is still warm. If it gets too dry or you're unable to make the balls, just add a bit more warm ghee and make the balls.
• Store in an airtight container for about a week.

CLICK HERE TO VIEW THE FULL VIDEO

MULTIGRAIN AND FLAXSEED BREAD

I was thrilled with the outcome of this recipe. Never imagined this bread to be so tasty and delicious......I mean.....just scroll through the list of ingredients and see how healthy this bread is!! Thank you Marye for the lovely recipe!

When we buy Multigrain bread at our local bakery they cut down on the multigrain! This bread was FILLED LOADED with flaxseed and other grains! 

This recipe is a keeper and Iv done it thrice already! Ok. Enough raving ..You need to try it to believe it. You can eat it plain or toasted with your favourite jam or butter......or evn plain with some scrambled eggs...........just the way I like it!

If you don't own a stand mixer, you can always knead by hand. a.......lthough kneading for a good 10- 15 minutes might be tiring! But on the bright side.............you just got yourself a good arm workout!!

Refrigerate the loaf if you want it to last longer, Stays good for about 10 days in the refrigerator. 

MAKES 1 LOAF

INGREDIENTS:

instant yeast - 1 packet (so no need to proof)

warm water -  1 cup

honey - 2 tbsps

7 grain mix - 1/4 cup

rolled oats - 1/2 cup (I used the quick cook oats)

flaxseed - 1/2 cup

bread flour - 1/2 + 1/4 cup

gluten - 2 tbsps

salt - 3/4 tbsp

melted butter - 1/4 cup

whole grain flour - 1/2 + 1/2 cup

PROCESS:

• In the bowl of your stand mixer or any big bowl, add the yeast, honey, warm water, 7 grain cereal, oatmeal, flaxseed and gluten. Give it a stir with a spatula.
• Add 1/2 cup of the bread flour and 1/2 cup of whole grain flour.
• Stir until mixed.
• Cover with a cling wrap and place it in a warm spot and let it rise about 30 minutes.
• Punch down the dough and add the salt and butter. With the dough hook attachment on the mixer let the mixer do the kneading. Add in the remaining bread flour and whole grain flour.
• Let the mixer knead till you get an elastic dough.
• Knead for about 10 minutes.
• Cover and place in a warm spot for the second rise.
• Another 20-30 minutes or until doubled.
• Punch down.
• Let it rest for about 10 minutes.
• Shape into a loaf and place in a greased loaf pan 
• Oil the top and cover and let it rise another 20-30  minutes or until doubled.
• Bake at 180 degrees for about 40-45 minutes or until the tops have turned a nice brown. it will sound hollow when tapped.
• Cool completely before slicing. 

PRAWN AND DRUMSTICK KURMA

                        This kurma is so simpe yet delicious. simple flavours...........and lovely eaten with plain idyappams or even Ragi Idyappams. 

                        This recipe calls for simple and basic ingredients. hope you try out this recipe..........and have a lovely weekend :) 

INGREDIENTS:

oil

onions - 2

cardamom - 2

cloves - 4

cinnamon - 2 inch piece.

prawn, medium size - 1/2 kg

tomato, chopped - 1/2

ginger garlic paste - 1 tbsp

chili powder - 1/2 tbsp

turmeric powder - 1/2 tsp

coconut milk - 1 cup

drumsticks - 2

salt

curry leaves - 10(optional)

coriander leaves, chopped - 2 tbsps (optional)

PROCESS:

• wash and clean the prawns. keep it ready. add 1/2 tbsp of turmeric powder and salt and keep aside for 15 minutes or so. (can skip this step if need be)
• roughly chop the onions and put in the blender/food processor and make a puree. keep it aside.
• cut the drumsticks into 3- 4 inch pieces and keep aside.
• in a saucepan, bring some water to boil and add the cut drumstick pieces and boil till its done. drain and resrve the drumstick pieces.
• in a wok, add about 3 tbsps oil and add the cardamoms, cloves and cinnamon.
• add the pureed onion and curry leaves and saute for a few minutes. add more oil if required.
• add the ginger garlic paste and saute for a minute. 
• add the tomato. cover and cook till its mushy.
• next add the chili powder and turmeric and cook for a few seconds.
• add the prawn and stir. add salt.
• add the drumsticks pieces and stir well. 
• add the coconut milk. cover and cook for a few minutes. add the coriander leaves.
• add more water if need be. 

MINI CHEESECAKE BITES - NO BAKE!

Hello readers! I know I have been MIA for awhile now. I had gone home for the holidays. Now tummies full and back to routine................I had to drag myself to sit and type out this post. Not a very good post to detox after the holiday though.....LOL!

These Cheesecake bites are absolutely delicious! Don't they look cute too? Perfect for serving guests. They are not too too sweet and are sure to earn you a compliment or two!

They are super easy to whip up! Don't need an oven too! Now straight to the recipe..........

INGREDIENTS:

for the crust:

digestive biscuits - 6

icing sugar - 1 tbsp

unsalted butter, melted - -5 tbsps

pinch of salt

cream cheese layer:

cream cheese, room temperature-  8 oz 

icing sugar - 1/2 cup

lemon juice - 4 drops (optional )

vanilla essence - 1/4 tsp

pinch of salt 

mixed berries puree:

mixed berries - 1/2 cup (I used frozen blueberries,strawberries, rasberries and blackberries)

coarse sugar - 1 and a half tbsps

PROCESS:

• Take the biscuits in a zip loc bag. Seal it and beat it with a rolling pin till they become fine crumbs.
• Place the biscuit crumbs in a bowl. Mix in the icing sugar, salt and  melted butter till they feel like wet coarse sand.
• Ease a big piece of baking paper into a 4 by 6 inch pan (so that it is easy to pull out from the pan after the cheesecake is frozen)
• Place the biscuit crumb mixture in the pan and flatten and even out the surface using the back of a fork.
• Freeze till you make the cheesecake layer.
• Now to make the fruit puree, place the fruits in the blender or food processor and give it a good whizz till there are no bits and its completely smooth.
• Pass the puree through a thin mesh/sieve. Now mix the coarse sugar with the puree and keep aside.
• To make the cream cheese layer, whisk the cream cheese with a hand mixer till smooth. Add the icing sugar, lemon juice, vanilla and salt and whisk for a minute  till it all comes together.
• Take the pan out of the freezer and put the cream cheese mixture on top of the biscuit layer and even it out.
• Then pour the fruit puree over the cream cheese layer evenly.
• Freeze atleast 2 hours 
• When ready to cut, hold the baking paper from the side and pull out the cheesecake.
• Using a sharp knife cut it into small pieces.

NOTES:

• You could also follow the recipe till the cream cheese layer and then serve the chilled fruit puree separately in a bowl as a topping.
• you can cut off the uneven edges and then cut into small pieces before serving for a neat look.

RAGI DOSA/ FINGER MILLETS DOSA

I tried these Ragi Dosas for the first time last week........and I've already made them twice! they have become our favourite. So healthy too. 

I personally love Rava Dosas. So when I saw this recipe on Hebbars Kitchen which uses both Ragi flour and Rava in equal proportions, I immediately knew this recipe will be a keeper. They were so crispy and tasty with the ginger and onions.....smack! Can you believe its healthy???...........LOL!

MAKES 4-5 DOSAS

INGREDIENTS:

ragi flour - 1/2 cup

rice flour - 1/4 cup

semolina/ rava - 1/2 cup

yoghurt - 1/4 cup ( see notes below)

ginger, grated - 1 tsp

green chilli, chopped - 1 

cumin - 1/2 tsp

curry leaves - 8

water - 1 and 3/4 cups

salt to taste

asafoetida - 1/4 tsp

whole pepper - 1/2 tsp (optional)

oil for making the dosas

variations:

onions, chopped - 1/2

PROCESS:

• In a bowl, mix together the ragi flour, rice flour and semolina. Add in rest of the ingredients including the vinegar if using. (except the oil)
• Using a hand whisk, mix it well and fast. There must be no lumps. The batter will be watery.
• Let it rest for about 20  minutes.
• Take the dosa pan/skillet/non stick pan and heat it. the pan must be very hot.
• Scoop up the batter in a glass or ladle and pour it onto the skillet starting from the outside making your way inward (same technique as the rava dosa) Cook on low flame
• There will be holes in the dosa. 
• Drizzle some oil /ghee.
• Once the dosa is cooked and becomes crisp, turn it over.
• Cook for another minute and then fold and remove from the pan.
• Serve hot with any chutney or sambar

Notes:

• If the yoghurt is not sour you can add 1/4 tsp vinegar to the batter.
• If the yoghurt is sour then you can stick to the recipe .
• do not let the batter sit outside for too long as it will become too sour (since we have added yoghurt)

This my entry for blogging marathon under the topic breakfast grains.

                                                                       

Check out what the other food bloggers are doing this blogging marathon #91

OVERNIGHT OATS - BANANA AND WALNUT

                      

                       These overnight oats are probably done and dusted now. When this idea first came in, a few years ago it was religiously doing the rounds on everybody's instagram and facebook feeds. I'm not a very big fan of this to be frank, but it definitely works if you are one of those busy people who don't have time in the mornings to sit down to eat a good breakfast...........leave alone whip up a decent breakfast!!!!!!! 

                       Overnight oats are done and refrigerated the night before. it stays good for 5 days! So you can mix and match the toppings so you don't get bored! 

INGREDIENTS:

oats - 1/2 cup (I used quick cook oats. but any type of oats will do)

milk - 1 and 1/2 cup (see notes)

chia seeds - 4 tsps

ripe bananas - 2

cinnamon powder - 1 tsp

walnuts, chopped - 3 tbsps

PROCESS:

• Mash the bananas roughly if you prefer it chunky...... or smooth if you like it that way!
• In a bowl mix the oats, milk, chia seeds, bananas, cinnamon powder and walnuts. 
• Divide it into 2 jars. close and refrigerate overnight for breakfast the next day!
• You can top with fresh fruit if you prefer just before you eat.

notes:

• I used low fat milk for this recipe. but you can use any type of milk. almond tastes good too.
• You can even use 3/4 cup milk and 3/4 cup yoghurt if you are a yoghurt person.

Sending this recipe to the blogging marathon under the topic 'breakfast grains'

                                                                  

check out what the other food bloggers are doing this blogging marathon #91

RAGI IDYAPPAM

I've never made Idyappams at home thinking it will be a hard and tedious process. Since the time we've moved to Kuala Lumpur we've always bought from outside whenever we've felt like eating them. We've also bought Ragi Idyappams from the same shop. But they were always a very light shade of brown.....extremely pale!!!!!!!!!!and I just assumed that this was how they were supposed to look like....until I made my own. Mine were a rich, bright shade of brown. Man! nothing beats home cooked food right?

Let me brag about Ragi for a bit! Ragi also know as finger millet is a wonder grain. It is rich in fibre and also helps in weight loss. It is packed with calcium, good carbs, ammino acids and vitamin D. 

Ragi flour is prepared by crushing the dried grains, drying and then grinding them. It is more healthier if they are sprouted first before drying. Since Ragi is too small to be processed or polished its consumed in its purest form.

Ragi is loaded with calcium, helps controlling diabetes, reverts skin ageing, battles anemia, relaxes the body and helps in weight loss.

I'v learnt so much about Ragi that I'm definitely going to be using it on a day to day basis!

These Ragi Idyappams taste absolutely delicious eaten with just plain white/brown sugar and some grated coconut.... or it tastes amazing with some kurma. check out my Chicken Kurma recipe or if you are vegetarian then try out the Paneer Kurma.

MAKES  ABOUT 7 SMALL IDYAPPAMS.

INGREDIENTS:

Ragi flour - 1 cup

salt to taste

boiling water - less than 3/4 cup 

Equipments needed:

• idli steamer or any steamer than can fit a flate plate inside.
• idyappam plate as seen in the picture.

PROCESS:

• Mix the ragi flour and salt in a bowl.
• Slowly add the boiling water and mix well with a spoon. Once its warm enough to handle, use your fingers just to get the dough together. No kneading is required.
• Make sure to go slow with the water.  Add only what is required. The dough will be soft and smooth 
• Take your idli steamer. Place water into the pot and place it on the stove to boil.
• Take the idli plates and place a wet muslin cloth over it. keep it ready
• Take your idyappam press and oil the insides.
• Take some dough and roll it into an oblong shape (so it fits inside the press) with your hands. Then  place it into the idyappam press.Close and squeeze in a circular motion over the muslin cloth.
• Place into the idli steamer and close and cook for about 8- 10 minutes till they are cooked and non - sticky
• Repeat with the rest of the dough.

Made this recipe for the blogging marathon under the topic 'breakfast grains'.

                                                                  

check out what the other bloggers are cooking this Blogging marathon #91

PISTACHIOS AND ALMOND KULFI

Kulfi is a very famous North Indian dessert made from milk, sugar and nuts. The milk is slow cooked for a long time till it is reduced to less than half. It is extremely rich and creamy.
The dessert most likely originated in the Mughal empire in the 16th century.

The most famous flavours of kulfi are saffron, malai (Cream), pistachio and almonds.
today I have chosen to post the recipe of Kulfi made from pictachios and almonds. They are just what I need during this summer! I don't know how many times I had to stop myself from opening my freezer and helping myself to this! Cons of being a food blogger I guess!

INGREDIENTS:

evaporated milk - 1 can (net weight 292g)

condensed milk - 1 can (net weight 392 g)

almonds - 1/4 cup soaked in hot water and skin removed

pistachios - 1/4 cup

cardamom powder - 1 and a half tsps

fresh milk - 1/2 cup +1 cup

a pinch of saffron

cornflour - 1/4 tsp

sugar - 1 tbsp

chopped pistachios and almonds for garnishing - 1 tbsp (optional)

PROCESS:

• In the small jar of your blender, dump the almonds and pistachios. Add the 1/2 cup of fresh milk and give it a whizz till you have a nice, smooth paste. keep aside.
• In a saucepan, boil the 1 cup fresh milk on low flame till it becomes 3/4 the quantity.
• Now take about 2 tbsps of this milk in a small bowl and soak the saffron in it. keep this aside 
• Now to the milk in the saucepan, add the nut paste and keep stirring for about 2-3 minutes.
• Add the  condensed milk, evaporated milk. cardamom powder, saffron milk and the sugar. Keep stirring so it doesn't burn. 
• After about a minute or 2 add the cornflour so that it thickens slightly. Taste. if you want it more sweeter add more sugar.
• Switch off the flame.
• You can either pour into popsicle moulds or in a cake tin like I did. let it cool to room temperature and them freeze for a minimum of 8 hours.

Sending this to as my post for the blogging marathon under the theme 'regional cuisines of a country'

                                                     

check out what the other food bloggers are doing this bm#90

COCONUT CHUTNEY

Coconut Chutney is a very simple side dish served along with Dosas, Idlis, Ven Pongal vadas etc. It is most famous in South India. It is usually made into a dip along with some green chillies and pottu kadalai. So, the coconut chutney needs not much introduction.................and going straight to the recipe

INGREDIENTS:

Grated coconut - 1 and a half cups

fried gram dal (pottukadalai) - 1/2 cup
tamerind pulp - 1/2 tsp

green chillies - 2

salt to taste

water 

to temper:

oil - 3 tbsps

mustard seeds - 1 and a half tsps

urad dal - 1/2 tsp

curry leaves - 10

dried red chilli - 1 

PROCESS:

• In a blender, dump in the coconut, pottukadalai, tamerind and green chillies. Add some water and blend till the coconut is completely smooth. Adjust the water level as per the consistency you like.
• Remove from blender and place in a bowl. add salt.
• In a small wok, heat the oil. add the mustard seeds. Once they start popping add the curry leaves, urad dal and dried chillies and switch off the stove. Pour it into the coconut mixture.
• Mix and serve with idlis or dosas.

this is my post for regional cuisines for blogging marathon #90

check out what the other food bloggers are doing this blogging marathon #90

                                                                     

PINEAPPLE KESARI

Kesari is very famous dessert dish in the state of Tamil Nadu and Karnataka. It is made during many festivals too. It's main ingredients are semolina, sugar , ghee and nuts.

It's extremely simple as it takes less than 20 minutes to make it. I got this recipe from raks kitchen. It's usually orange in colour.(food colouring)But today I've added pineapple to the original recipe. So I added yellow food colouring :)
You can impress your guests with this simple Kesari recipe. I'm sure they will be impressed with this little 'pineapple twist'

INGREDIENTS:

rava/ semolina - 1 cup

pineapple - 1 cup

sugar - 2 cups

boiling water - 2 and a half cups

ghee - 1/2 cup

cashewnuts - 10

raisins - 10

cardamom powder - 1/2 tsp

pinch of salt

yellow food colouring - few drops

PROCESS:

• Chop the pineapple(discard the centre) and place it in a bowl. Add 2 tbsps of sugar and keep aside for 30 minutes.
• In a pan add 1 tbsp of ghee and fry the cashewnuts. When they start to change colour add the raisins. saute for few seconds. When the raisins start to plump up and the cashews are slightly brown remove from the pan and set aside to use later.
• Now in the same pan saute the rava in the remaining ghee. You can add 2 more tbsps of ghee while roasting the rava. Roast the rava for a few minutes. Don't let it change colour.
• Now add the water. Be careful while pouring coz it will splutter and splash outside.
• Add a pinch of salt
• Now add the rava and using the spatula, keep stirring, so that it's smooth. Don't let lumps form.
• At this stage add a few drops of food colouring. (till you get the required colour)
• Now add the chopped up pineapple, along with the juice.
• Keep stirring. When it has thickened again, add the sugar. keep stirring.
• Add the cardamom powder and start adding ghee little by little. You can either add the fried nuts at this stage or choose to use it to garnish it on the top.
• When the ghee has been used up and the required consistency has been reached you can turn off the stove.

Notes:

• The amount of ghee and sugar used in the entire recipe is the total amount stated in the 'ingredients' list. so you can measure it out and keep it in a bowl and use it little by little.

This Pineapple Kesari is my post for the theme 'regional cuisines of a country'. Check out what the other bloggers are doing this blogging marathon 90