Tag Archives: dessert

Crunchy Snack balls – Guest Post from Sridevi

energy balls

Its day 5 and there is one more energy balls recipe, this time it is from Sridevi – Coconut Craze. During my Initial days of blogging I was checking my wordpress reader and saw Sridevi’s post notification, the word coconut intrigued me to visit her space, and from that day onwards her blog has become one of my regular blogs to visit. Her food pics speaks a lot, I adore her recipe collections some of her baked recipes are in my to do list. She is very friendly and gave me great support ever since my initials days and till date. Though she was busy when I asked for Guest post Sridevi allocated sometime and sent me this post. Crunchy snacks balls are waiting, over to Sridevi,

I have a sweet little treat as a guest post for Vidya Srinivasan of Traditionally Modern Food. Vidya, is a very enthusiastic blogger and has presented us with many wonderful recipes. I appreciate her friendliness and hard work. She has been encouraging me with suggestions and comments which helped me improve my posts considerably. I like her baked recipes that have a traditional element in it. She gives them a modern twist making them less oily and yummy. When she asked me to do a guest post for her, I was in the middle of some activities. I managed to squeeze in some time and came up with this easy recipe.

She suggested a kid friendly recipe and I thought of all things kids can hold in their hands, carry around and eat. My foremost concern was to make it nutritional. I wanted to try something without any artificial additives. It should be attractive to children, easy to make and delicious. I had a lot of things to consider. Honestly, it made me scratch my head and think a bit. Finally, I came up with this ladoo. Hope you like it!

facebook link: https://www.facebook.com/pages/Coconut-craze/281334571966246

Energizer ladoos

Imagine a guilt free snack! A snack that is handy and provide energy to play for a long time!

These crunchy snack balls will provide you all of the above. They are gluten free and refined sugar free if you do not use powdered sugar to decorate. This is a convenient snack to can grab and go!

I developed this recipe inspired by a snack ball we make at home. It is from a mix called avalouse podi made using rice flour, coconut and cumin seeds, fried to a grainy texture.  Back home, it is our homemade breakfast cereal that is eaten with sugar and slices of banana. They also make it into snack balls adding melted brown sugar or honey.

I thought it was an appropriate snack and tried to add a few more ingredients to enhance it. When I took a bite, I was reminded of my aunt who makes them when we go on vacation to our grandmother’s house.

For simplicity, I took equal quantities of most ingredients. You may increase or decrease it as desired.

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Ingredients

  • 1/4 cup rice
  • 1/4 cup oats rolled or steel cut oats
  • 1/4 cup quinoa
  • 1/4 cup dry coconut
  • 1/4 cup almonds
  • 12-15 pitted dates
  • 1 tbsp coconut oil
  • honey to bind

Method:

Ingredients

  1. Soak pitted dates in water for 20 minutes.
  2. Chop soaked dates into small bits.
  3. Take a heavy bottom pan and roast oats, rice and quinoa each separately until golden brown.
  4. Toast grated dry coconut. (If it is fresh coconut, grate it finely and toast with rice until it becomes dry.)
  5. Add raw almonds and chopped dates to the roasted ingredients and pulse it in a blender in small batches.
  6. Powder it to get a coarse texture.
  7. Mix the powder with coconut oil.
  8. Add enough honey to the mixture to make it moist enough to hold.
  9. Roll them in your hand into small balls.

snack

crunchy (1)

I made 16 balls with this mixture. They harden after they rest a while. Store them in air tight containers or in a refrigerator for weeks. You feel a satisfactory crunch when you chew it.

Sprinkle powdered sugar for an attractive coating or dust with chocolate powder if your kids like it.

This is exclusively a kid friendly snack but if you have a kid in you, go ahead and enjoy it! When I made this at home, surprisingly, it was the oldest member in the house who loved it the most. So there is no age limit to taste one and run back for more!

Thanks you for inviting me and having me post in your space, Vidya!

Oats Quinoa Balls – Guest post from Malar

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Day 2 of my guest post series and today its from Malar, neither my blog nor my immediate family needs intro for her. WordPress gave us intro and initially we started talking through comments, but within no time it has changed to a stage where almost every week we started talking over the phone and most of the days during our one hour talk (may be more if my son didn’t wake up during his nap) we seldom talks about blog. As Malar mentioned below during our initial days we both decided to do guest post in each other’s space, but taking advantage of our friendship kept postponing, finally “March” has become a auspicious month for both of us to write a post for each other (oh yes, can see my post in Malar’s page in sometime). I can continue writing about Malar and her space but its time to handover to Malar:-)

Over to Malar,

Hi I am Malar , so excited to do a guest post for Vidya’s Traditionally Modern Food, a fabulous blog. My blog is Malar’s Kitchen. You can find various Indian recipes along with few other cuisine recipes. I have a lot of chettinad recipes too, if it might excite you.

Vidya and myself, we started following each other during our initials days of blogging, eventually we got along so well. From blogging she turned out to be a very good friend of mine. We chit chat a lot, just not blogging many personal stuffs too  It was long time back we decided that we should do guest post for each other and being friends, we took enough advantage of postponing 😉 Finally I am here with a guest post for her with Oats Quinoa Balls. Few details on my blog.

Blog link: https://malarmuthu.wordpress.com/

FB link: https://www.facebook.com/pages/Malars-Kitchen/1516965231871483

Pinterest link: https://www.pinterest.com/vijimalar/recipe/

Twitter: https://twitter.com/malarskitchen

Hopping on to the recipe…..

Oats_Quinoa_Balls

Ingredients:

Oats – 1 cup

Quinoa – ¼ cup

Water – ¾ cup

Flax seeds – ¼ cup

Vanilla Extract – 1 teaspoon

Dry Fruits – 1/3 cup (I have used cranberries)

Jaggery – ½ cup (Can be replaced by sugar)

Method:

  • Dry roast Oats for 3 to 4 mins, until nice aroma rises.
  • Dry roast flax seeds for 2 mins.
  • Now powder oats and flax seeds either together or separately.
  • Clean quinoa and cook with water in high for 6 mins, simmer for 12 mins.
  • Switch off when quinoa turns fluffy and soft.
  • Heat jaggery with just enough water to bring it to boiling state.
  • Now mix all of the together along with dry fruits and vanilla extract.
  • Form a nice dough. Make small balls out of it.
  • Healthy oats quinoa balls are ready. Place in an airtight container in fridge stay well up to 20 days.
  • You can add any sort of dry fruits, cashews, almonds, walnuts. I wanted to use up my cranberries , so I have used only this 

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Panna Cotta

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Happy Valentine’s day to all my lovely readers:-)

Panna cotta is one of my favorite Italian desserts. Being a sweet lover this rich and creamy dessert was in my todo list for a long time. Last December we went to California for vacation. There I went to IKEA, and I saw heart shaped cool ice cube tray for 99c and it attracted me a lot. At that moment I decided to do panna cotta in that and there couldn’t be a better day to post it

Panna Cotta

Ingredients:

Heavy Cream – 1 cup + 1/4 cup

Milk – 2 tbsp + 2 tsp

Agar Agar powder – 1 tsp or unflavoured gelatin – 1 envelope (1 tbsp)

Sugar – 1/4 cup

Vanilla extract – 1 tsp

Strawberry – 5, to garnish

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Method:

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn’t need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)

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  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and  Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins

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  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)

To demold :

  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn’t fall in the right spot)
  •  Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  •  Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 – 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered

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My Notes:

  • Can add fruit puree like mango, strawberry, blueberry, raspberry  etc. and make fruit panna cotta
  • Can use vanilla bean instead of extract
  • Can add extract of your choice like almond extract, butterscotch and many more
  • Make sure gelatin (agar agar powder) mixed well with milk to avoid panna cotta from being liquid form
  • Avoid cooking heavy cream after adding agar agar powder (gelatin) milk
  • For vegan version can use coconut milk instead of milk
  • Instead of demolding can also serve them in the ramekin

Paal Kozhukattai

Hope you all had a great Ganesh Chaturthi today. We had a great Pooja at home with Sweet Kozhukkatai, Ammini Kozhukattai, Wheat Appam and kondakadalai Sundal. I had prepared Paal Kozhukkatai couple of weeks back, and thought of posting it before Ganesh Chaturthi, but I couldn’t. Today evening, while tasting Kozhukattai I decided this is my today’s post. Many version to prepare this yummy dish, and this is one

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Paal Kozhukattai

Preparation Time : 10 min |  Cooking Time : 15 mins  | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients:

Kozhukattai:

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cup

Salt – as needed

Coconut oil – 1 tsp

Ghee/Butter – 1 tsp

Paal:

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Grated Coconut – 2 tbsp ( Optional)

Cardamom Powder – 1 tsp

Sugar/Jaggery – 1/2 cup (I have used Brown sugar) Adjust sugar according to your taste

Saffron – few strands ( optional)

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Method:

For coconut Milk:

I used 2 cup of shredded frozen coconut. Add 1 cup  + 1/3 cup of water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add 1 cup of water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add saffron to the thick coconut milk and keep it aside
  • In a sauce pan, add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water, else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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  • Cook till it comes to non sticky dough consistency

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  • Add ghee and combine well. Cover the dough with damp cloth as they tend to dry

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  • When the dough is cool enough to handle, make small spheres (Marble Size). Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps. Keep Aside

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  • Add thin coconut milk to the pan and bring it boil (Add water if required). When it starts boiling add kozhukattai

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  • After adding Kozhukattai first they all will sink to the bottom. Stir occasionally while cooking. They gradually raise. Once the kozhukattais are cooked, they float. Add sugar, coconut and cardamom powder and cook for 2- 3 minutes

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  • Add the thick coconut milk and switch off the flame

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My Notes:

  • Instead of using thin coconut milk, milk and water can also be used
  • Milk and coconut powder can also used instead of thin coconut milk
  • Can also steam Kozhukkatai and add them in thin coconut milk
  • The measurement for water and thin coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse
  • Make sure thin coconut milk is bit watery to avoid curdling
  • Milk can be added while preparing Kozhukattai dough
  • For the Paal (milk) to blend well with the balls, you can roll small Kozhukattais. After switching off give 15-20 minutes standing time for milk to blend well
  • Do not cook thick coconut milk for long time as there are chances for curdling
  • Instead of sugar, jaggery syrup can also be used
  • Instead of making balls, you can also dump the dough in a murukku achu and press it directly in thin coconut milk
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • Can use store bought coconut milk. Add  water  for thin coconut milk

Strawberry Frozen Yogurt

Before trying Frozen Yogurt, whenever I heard of it, I was a bit hesitant to taste. I used to wonder how fruits would taste with yogurt. When  we stayed in hotel once, they served berry yogurt for breakfast. Hubby being a frozen yogurt lover, tasted it, but it was a big no for me. One day I happened to taste frozen yogurt without knowing what it was (Hubby told me it was ice cream). To my surprise I loved it and couldn’t believe the fact that I liked it. Though I was cheated, I was still happy to taste a delicious dessert;) Now a days Yum Yos frozen yogurt is our favorite spot. I have recreated a simple yet tasty version with sour cream.

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Strawberry Frozen Yogurt

Ingredients:

Strawberry puree – 1cup

Sour Cream/Hung Curd/yogurt – 1cup (I used Sour cream)

Powdered Sugar – 1/2 cup

Vanilla Extract – 1/4 tsp

Nuts – 1 tbsp chopped, for garnish (I used Almonds and Pistachios)

Method:

  • Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well

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  • Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture
  • Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.

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My Notes:

  • If you are using hung curd, hang the curd for atleast an hour until all the excess water drops out. If your hung curd has water, then the frozen yogurt will have crystals and will not be creamy
  • Adjust sugar according to your taste
  • Lemon juice can be added if you are using hung curd, to make it tangy
  • Instead of strawberry you try frozen yogurt with mango too, or any seasonal fruits

Basundi

Basundi is my favorite milk-based dessert. During our childhood days, when ever we have extra milk at home, sis and I will ask mom to prepare either Basundi or Palgova.  Being outside India, I miss so many things, and definitely my craving for basundi comes top in the list. The cooking process is long and time consuming, as Basundi is a dessert with lots of malai (thickened milk) and very little milk. It took me 1 hr to cook the milk, so that it is reduced to 1/4 of its volume but all the effort is worth when you taste it.

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Basundi:

Preparation Time : 5  mins | Cooking Time : 1 hour | Serves : 2

Recipe Category: Dessert

Ingredients:

Whole milk – 4 cups

Warm milk – 1 tbsp

White Sugar – 1/3 cup

Saffron strands – 1/8 tsp

Cardamom powder  – 1/8 tsp

Nuts – according to your taste (I used Almonds and pistachio)

Method:

  • In a bowl, take 1 tbsp of warm milk and put saffron strands and keep aside
  • In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt.  While the milk is cooking, stir it in between and scrape out the malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original qty

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  • Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight

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My Notes:

  • Best way is to prepare Basundi one day before and refrigerate it.Serve basundi chilled, the next day
  • I have added 1/3 cup sugar,but you can alter the sugar level according to ur taste buds

Cantaloupe Granita

l saw this recipe last summer in food network channel. Being a big fan of Ice Gola (Snow Cone), I liked Granita as well, as the textures looked similar. Minimal ingredients needed, and easy to prepare; best part is no cooking required!

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Cantaloupe Granita

Preparation Time : 10 min | Freezing Time : 9 hours | Serves : 2

Recipe Category: Dessert

Ingredients:

Ripe Cantaloupe – 2 cups, peeled, deseeded and cut into chunks

Lemon Juice – 2 tsp

Sugar – 4 tbsp

Method

  • In a blender, add cantaloupe, sugar and lime juice and blend into a puree

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  • Put in a wide bowl and freeze. I did not cover it, and it came out good! After 3 to 4 hours, scrap it with a fork and freeze again. Leave it for 6 hours in the freezer

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  • After the puree is completely frozen, take it out, scrap it with a fork. Granita is ready

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My Notes:

  • You can try granita with any fruit puree
  • Serve it immediately to avoid the granita becoming cantaloupe juice 🙂
  • You can experiment by sprinkling fresh chopped herbs like mint, basil etc

Check my other Cantaloupe recipes,

Cantaloupe Smoothie

Mango Mousse (without eggs)

Anything with Mango is delicious. I wanted to make mango smoothie but without eggs/gelatin. Had some heavy whipping cream in fridge, so thought of using that.  I have prepared mousse with eggs before, but this was my first attempt with heavy whipping cream. Happy that it came out good! This mango mousse is super easy. Only four ingredients, no gelatin, no eggs and no cooking needed.

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Mango Mousse

Preparation Time : 10 min | Freezing Time : 5 hours | Serves : 3

Recipe Category: Dessert

Ingredients: 

Pureed mangoes – 1/2 cup

Heavy Whipping cream – 1/2 cup

Pureed Mangoes (for topping) – 2 tbsp

Sugar – 2-3 tbsp

Vanilla – 1/8 tsp

Method:

  • Mix pureed mango (I have blended mango pulp with 1 tsp of water) and vanilla in a bowl. In a separate bowl, whisk Whipping Cream with sugar for 5 mins and set aside

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  • Blend the mango pulp and the whisked cream together. Scoop into serving glass (about half glass)

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  • Top it with some pureed mango and refrigerate for at least 5 to 6 hours

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Check my other Mango Recipes,

Mango Ice Cream

Mango Kulfi

Mango Halwa

Mango Milkshake