While going through many recipes which include fruit as main ingredient, watermelon Rasam caught my attention. I found it very interesting as I love experimenting with different cuisines. This is a recipe developed by Shri Mountbatten Iyer, a well known Chef from Chennai. So decided not to give it a miss and went ahead.
I have come across so many types of rasams and this one made with watermelon totally blew me off. A combination of tangy, sweet and sour, this rasam is very different but tasty.
Prep Time 20mins Cook Time 10mins Serves 4People
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dal) Watermelon juice 3 cups (strained without seeds) Tamarind juice – 1 cup Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Hing/ asafoetida- 1/4 tsp. Salt to taste (preferably rock salt) Jaggery 1/2 tsp
To make Rasam Powder :
Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)
Ghee – 2 tbsp
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dhal)
Note on rasam powders 1 & 2: There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made.
Ingredients to make rasam powder 2 for garnish: (this powder to be made preferably before making the rasam for freshness and added flavour)
Ghee – 1tsp
Hing / asafoetida – 1/4 tsp
Toor Dal – 1.5 tbsp
Channa Dal – 1.5 tbsp
Pepper – 1.5 tbsp
Coriander seeds – 3 tbsp
Whole red chilly – 10 nos (can increase if you want more spice)
Jeera – 1 tsp
Coriander leaves – finely chopped
Rasam powder 2 (recipe)
Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown and add pepper corns.
Once they pepper corn splutters, add coriander seeds and fry till golden brown (or till the raw smell dissappears)
Add red chillies and fry till the red chillies inflate and are fried.
Add curry leaves and once you hear them crackle add some jeera and immediately turn off the flame
Cool this mixture down and grind to a coarse powder (roasted rava like texture).
Method to make Watermelon Rasam:
Pour tamarind juice into a wok and add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
Add a little water to the boiling mixture if you think it is a little too thick.
Let it boil till the raw smell of the tamarind fades and add chopped coriander leaves
Now add the rasam powder. Allow to boil and add the watermelon juice
Add some pepper powder nd let it boil. The colour is a lovely deep red colour. Add the cooked dal water and let it boil just a little bit.
Add the powder that is used to garnish and immediately turn off the flame
Add ghee in a separate wok, temper mustard seeds, jeera and pour over rasam
Add a squeeze of half a lemon.
NOTE: The tempering and squeezing of lemon is done after turning off the stove always.
Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can. This is a secret tip shared by Shri Mountbatten Mani Iyer.
Pineapple Zarda (Sweetened Rice)
Zarda is a traditional dish which is mainly prepared in weddings in the north Indian Muslim communities. Pineapple Sweet Rice is a traditional dish of India and Pakistan. There are many variations of this recipe. Pineapple flavour is widely popular among Muslims. It’s a very delicious Dessert and it’s really very easy to make.
This is the perfect combination of fruity and rich flavours. People call it by many names, Meethe Chawal, Zarda, etc. Here I have added pineapple to give it a fruity taste. Though traditionally mawa is added, you can leave it out and make your dish less rich.To my surprise it turned out awesome. I wasn’t sure at first but when my family appreciated it and asked for more, It made me happy that the recipe passed the test and is ready to go on the blog.
This is one of my favourite dishes. My mother always used to make zarda/meethe chawal on special occasions with saffron and coconut flavours.
The best Zarda is one, where each grain of rice is long, separate and firm with no evidence of mush or overly softened rice, all whilst being coated in the sparkling syrupy goodness of the sugar.
So, the sweetened pulao is here for you. Prepare it at home by following this easy recipe with step by step instructions along with pictures.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
1 cup rice, basmati
1.25 cups Pineapple juice
1 bowl Pineapple cut into chunks
1/2 cup sugar
2 spoons clarified butter/ghee
2 sticks of cinnamon,
4 green cardamom
1 cup water
Saffron strands few
Milk 2 spoons to soak saffron
2 drops of yellow food color
2 drops of kevada water
Few drops of lemon juice
pinch of saffron
Pistachios, cashews, raisins & almonds handful
Add saffron in warm milk. Set aside.
Add 1 cup of pineapple juice with 1 cup of water. Add yellow food color and boil.
Add soaked rice to this and sprinkle few droos of lemon ,and cook until rice is 90% done. This would make rice khila khila for zarda.
Drain the rice and spread in a thali, so that rice does not stick to each other.
In a separate pan, put ghee. Put all the dry fruits. Fry and keep them aside.
Now in that same pan in ghee, add cinnamon, cardamom and cloves. Saute it.
Now add remaining Pineapple juice & sugar. Add a cup of pineapple chunks. Cook till pineapple softens.
Now add drained rice to this, sprinkle saffron milk & kevada water and mix well on low heat. Cover with aluminium foil and cook it on dum, till it is cooked and grains of rice are khila hua.
Once liquid is dried, turn off stove. Remove the foil.
Garnish with dry fruits. Serve hot with chunks of pineapple.
Ragi Almond Cooler
Ragi is also known as Red Millet or Finger Millet. It has tremendous health benefits like – aids in weight loss, increases bone strength, controls diabetes, reduces cholesterol, treats anemia, aids digestion etc. Especially during fasting days, taking ragi drink in any form gives the body a cooling effect.
Calcuim-rich wonder grain, Finger millet /Ragi helps cool our body during summer. It’s tasty, filling and nourishing!
With minimum 3 ingredients its ready in a jiffy.
Ragi powder/flour 3 tbsp
Jaggery 4 tbsp or less according to ur taste
Roasted Almonds powder 3 tbsp
Coconut milk optional 2 tsp
Combine 3 tbsps ragi powder and 3 tbsps roasted almond pwd with half a cup of water. Make a thick paste.
Take 2 cups of water & 4 tbsps grated jaggery in a pan and allow the jaggery to melt.
Bring water to a boil. Reduce flame and slowly add the ragi badam mix stirring continuously till it thickens. Cook for 2-3 mts.
Turn off heat and cool. Serve at room temperature or chilled.
When chilled, it thickens.
To enhance the taste :
At the time of serving, add some coconut milk.
Buckwheat/ Kuttu atta , Chocolate & beetroot cake.
This is a wonderfully moist and fudgy,gluten free cake, made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.
Prep Time 10 minutes
Cook Time 45 minutes
buckwheat flour/kuttu atta- 170gms
Baking powder – 2 tsp
Salt – 1/4 tsp
Cocoa powder – 25 gms
Coconut oil – 125 ml
Dark chocolate – 50 gms
Honey – 100 ml
Dates pitted and chopped – 50 gms
Eggs – 3
Vanilla essence – 2 tsp
Beetroot grated – 120 gms
For Chocolate glaze :
Cocoa powder – 15 gms
Honey – 50 ml
Coconut oil melted – 10 ml
Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.
In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together.
Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan. Warm the mixture over very gentle heat and stir till the chocolate melts.
Turn off the heat. Add the grated beetroot.
Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.
Stir in the dry ingredients, mix until you get a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.Turn out on a cake rack to cool.
For the glaze: Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness.
Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder. Recipe inspiration Green kitchen stories.
Ragi, Wholewheat & Chocolate Cake(eggless)
As Ragi is very good for health I so wanted to incorporate it in baking too apart from making ladoos & making chapatis from it.
As soon as i saw this recipe on fellow blogger Padhu’s kitchen, decided to give it a shot.This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it’s made of ragi and wholewheat flour. Other healthy ingredient which I have used in place of white sugar is organic jaggery from GUJARAT, which I got as a gift from my dear friend. You can serve this to your children as after school snack as this does not contain any maida. So enjoy this guilt free yummy cake.
Prep Time : 10 mins | Cook Time : 45 Mins |
Whole Wheat Flour- 1 cup
Finger millet/ragi flour-1/2 cup
Jaggery -1 cup or more or less
Baking Soda-3/4 tsp
Cocoa powder -2 tbsp
Thick yogurt-3/4 cup Salt a pinch Milk -1/4 cup +2 tbsp Any flavorless oil -1/4 cup Vanilla essence- 1 tsp Honey 2 tsp Walnuts toasted and chopped- 1/2 cup
For the Chocolate Sauce
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp
For the Chocolate Curls
Dark chocolate slab
Preheat the oven at 180 degree C for 10 minutes.
Grease and dust the baking pan or grease and line the baking pan with parchment paper.
Sieve together ragi flour, wheat flour,baking soda, cocoa powder and salt.
Keep the dry ingredients and the wet ingredients ready. Dry ingredients -Sieved ragi flour+wheat flour+cocoa powder+baking soda+salt
Wet ingredients – Yogurt+honey, jaggery, milk and vanilla essence.
Mix the milk, vanilla essence and oil to the yogurt+honey mixture.
Now mix the wet ingredient with the dry ingredients until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.
Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly.
Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.
For making chocolate sauce:
Mix together milk, 4 tbsp cocoa powder and sugar well. Make sure that there are no lumps.
Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and keep stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.
Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.
Once the cake cools completely, pour the chocolate sauce over the cake.
Once the cake cools completely, pour the chocolate sauce over the cake.
To make chocolate curls
Keep the bar of dark chocolate outside the refrigerator. After half an hour, using a vegetable peeler, peel out chocolate curls.
Then refrigerate the chocolate curls until it hardens.
Sprinkle over the cake and enjoy!!!
FRUITY AND NUTTY STICKS
It can quite often be extremely challenging to find a snack that is not filled with junk. This simple treat idea with few fruits on sticks and coated with chocolate and nuts, will definately makes your kiddo asking for more.
These fruity sticks place a fun and simple twist on your favorite summer treat. Just place Strawberries, Pineapple and Banana on a stick. Then add on some chocolate dipping and nuts! Voila!! You have a fun summer time treat.
Prep Time 5 Minutes Cook Time 10 minutes
2 Bananas small chopped into thick rounds
Cored Pineapple pieces(small) 6
3 Strawberries cut into half
1 kiwi cut into 4 pieces
Half of green apple chopped into pieces
1 cup melted Chocolate
1/4 cup Chopped Peanuts
6 icecream Sticks Method:
Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Cut kiwi into half first and cut the half into equal size pieces.
Cut green apple into half first and then cut that into 2 equal size pieces.
Now assemble the fruits on ice cream sticks.
Place pineapple on first, then banana, kiwi or green apple and lastly strawberry.
Place in freezer for 10 minutes.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Line a tray with parchment paper to place fruits dipped in chocolate.
Put chopped nuts in small plate to use for dipping.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.
Keep this tray back in fridge for few minutes.
Enjoy the healthy fruity snack.
Virgin Pinacolada no bake Cheesecake
As i love making chesecakes, so i opted for this flavour being my favourite. Well, this very special Pinacolada Cheesecake is, for the 1st Birthday of my Blog.
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of pineapple and coconut combine for a marvelous, tropical-inspired cheesecake.That’s just double happiness when you can bring a wonderful dessert and cocktail together in one outstanding cheesecake.
It’s a great dessert and a show stopper for dinner parties or whenever you have friends over. The flavours really show through and luckily it’s quite light, but not calorie wise 😄
It takes a bit of prep time to make this cheesecake but you can prepare the base and filling ahead of time, allowing it to chill overnight. It’s super easy to make; filled with a creamy, no-bake cheesecake nd garnished with kiwis and strawberries.
I am so happy to share this recipe with you. it’s celebration time .”YUMMY TALES OF TUMMY” completed one blissful year. Thank you all for being a part of my journey. Thank you for all the love and appreciation.
Right this time last year I stepped into the blogging world. I published my first recipe for the world to see and since then there is no looking back. I so enjoy writing and developing a recipe for my blog.
A cake is a must for any celebration . So for this occasion I wanted to include my favorites in a recipe and keep it super simple. Something that each one of you can make very easily.
So here is my version of Tropical Virgin Pinacolada no bake cheesecake. ✔ Eggfree ✔ Gelatinfree ✔ No bake
TO MAKE BASE, 1ST LAYER
250 gms Marie biscuits + Oats bisc mix
125 gms Butter melted
Roasted dessicated coconut 4 tbsp
Grind biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined in the mixer.
Grease a small springform cake tin with loose bottom.
Press above mixture over base and side of prepared pan. Refrigerate for an hour.
TO MAKE PINEAPPLE COMPOTE
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required
In a pan put sugar and chopped pineapple pieces. Add some water and cook till pineapple softened and comes together as thick pulp.
FILLING, 2ND LAYER
2 x 250g packets cream cheese, Philadelphia, softened.
2/3 cup icing sugar
Whipped cream 1 cup
Coconut milk 1/2 cup
9 tbsp pineapple compote
1/2 cup coconut milk
Using an electric mixer, beat cream cheese, icing sugar, until smooth.
Add whipping cream, beat until combined.
Add coconut milk. Beat nicely.
Fold in pineapple compote. Scoop & pour mixture into prepared pan.Place pan in the refrigerator for atleast 3 hours.
Or if in hurry, keep in deep freeze for an hour and than in fridge, so tgat it sets properly.
PINEAPPLE & MANGO PUREE GLAZE
White Chocolate milky bar 3 small packs
Sweetened Condensed Milk 1/4 cup
Honey ¾ cup
Pineapple juice 50ml
Mango puree 1/2 cup
Powdered Gelatin 2tsp few drops of yellow food colour (optional)
Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.
Add the bloomed gelatin and the condensed milk and whisk smooth.Pour the entire hot mixture over the white chocolate and whisk smooth.Pour through a strainer into a clean container cool it.
Pour over cheese cakes once it has cooled a bit.
Decorate with more tropical fruits Kiwi and strawberries.
NOTES: 1. Let the cheesecake set properly. It takes it’s own sweet time to set.
2. While unmoulding cheesecake from springform tin, wrap a hot towel around the tin to ummould easily and neatly.
3. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.
Healthy Mix Fruit Pie (No Bake )
What you could probably do with pie other than baking for something new? It clicked to me that why not go for NO BAKE.
The recipe for this delicious and speedy summer pie is very simple. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season.
When I think about summer desserts, this pie is always the first thing that pops into my mind. It’s indulgent, yet light. It’s casual and simple. With just a handful of ingredients, it’s a simple dessert that doesn’t require any fuss. And more importantly, it doesn’t heat up the kitchen.
Other variation which i have dared to change is pie base and using absolutely NO SUGAR.(i have used honey instead )
The base is gluten-free which is made from almonds, cashews, dates, figs & walnuts, which together provide an excellent boost to your helath.
A simple, naturally sweetened mixed fruits & berries pie is gluten free (yipee.. no maida) and full of fibre rich fruits and dried berrries.
Ingredients to make pie crust
1 cup walnuts
1 cup cashews/ kaju
1/2 cup Almonds /badam
1 cup Anjeer/figs
2 cups pitted dates, roughly chopped
Whipped Coconut Cream
1 can coconut milk, refrigerated over night
1/2 cup mascropone cheese
1 tablespoon honey
1 cup strawberries, fresh
1/2 cup yellow berries fresh
1 cup blueberries dried
1 cup cherries dried
2 tsp honey
Cook all mix berries in a pan. Add honey. Cook till berries soften.
Instructions to make Crust
Add the all nuts to a blender and pulse into a course meal.
Add the chopped dates & figs/ anjeer to the blender and blend until a dough forms. You may need to stop occasionally to scrape down the sides.
Now add powdered nuts mix well and form a dough.The dough should stick together when you squeeze it together.
Press the crust into a loose base tart tin. If the crust sticks to your hand as you’re pressing it into the sides use a small sheet of parchment paper to keep from sticking.
Set in the fridge or freezer to firm up for about 30 minutes.
To make whipped Coconut Cream
Place the coconut milk can in the fridge overnight. It will solidify the cream.
Carefully scoop out the solid cream and place in a metal or glass mixing bowl.
Add mascropone cheese and honey.
Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy.
To assemble :
Spread the whipped coconut cream- mascropone cheese mix on the dried fruits, anjeer & dates crust, using the back of a spoon to evenly spread if out.
Scatter the cooked berries over the top of the coconut cream in an even layer. Again cover it with whipped cream layer.
Decorate with fresh fruits.
Serve immediately or keep in the fridge until you’re ready to enjoy.
Winters are about to bid adieu, and so are the seasons vegetables. One last time i wanted to serve those yummy raddish parathas to my family for breakfast, as now we all to wait for almost few months to relish it again.
I always love to use green leafy vegetables in different forms in stuffed Parathas.
Stuffed Mooli Paratha is yummy shallow fried stuffed Indian flatbread belonging to Punjabi Cuisine. Parathas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you’re in the mood for something filling…
Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are extremely nutritious and filling.
The twist i have given to these parathas is that instead of throwing leaves of mooli, i have used them by kneding it with flour for parathas.
Preparation time 15 minutes
Cooking time 25 minutes
Radish Leaves/Mooli Ke Patte- 2 cups, very finely chopped
Whole Wheat Flour- 2 cups
Carom Seeds/Ajwain- 1 teaspoon
Asafoetida- A pinch
Salt- 1/2 teaspoon
Radish/Mooli- 4, medium sized, grated
Ginger- 1 inch piece
Green Chilies- 1 finely chopped
Red Chili Flakes- 1 teaspoon
Dry pomegranate seeds 1 tsp
Salt as per your taste
Clarified butter/ Butter- As required for cooking
1. Add 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
Now squeeze the grated mooli with ur palms and save this water to knead tge dough.
2. Meanwhile, heat oil in a pan and add carom seeds aka ajwain, asafoetida, finely chopped radish leaves aka mooli ke patte and salt in it and mix well. Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavor. Now it will remain about 3/4 to 1 cup in quantity.
3. On cooling, mix these radish leaves with wheat flour.
4. Now knead a soft dough, using water that you have saved from squeezed mooli.
5. Now squeeze grated mooli once again to extract remaining water from the grated radish/ mooli.
Mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Also add more salt if needed.
6. Divide the dough in equal portions, and make round balls with them.
7. Take one ball and make a well in it. Now stuff it with radish mixture. 8. Bring all the edges together and seal them. Dust it with some flour and gently flatten it a little with your palms.
9. Using a rolling pin roll into circular shape. Do not press it as masala may come out.
10. Cook on medium flame both sides.
Serve parathas with plain yogurt or raita (onion tomato raita, Bathua raita, tadka raita) or pickle as a light meal or breakfast.
I have served it with homemade yogurt sprinkled with roasted cumin powder and pepper powder and some salt.
These sweet potato brownies are soft, gooey, and oh-so-chocolatey. They taste like pure bliss and are pretty much impossible to stop eating…
The sweet potato adds depth of flavor and moisture, keeping the brownies soft and fudgy without needing any oil in the recipe.
You get extra protein (5.6 grams per brownie!), iron from the cocoa, and a vegetable serving all at the same time.
Just few healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly.
You might be confused about how sweet potatoes could play a role in a homemade brownie recipe. Do they make the brownies taste like vegetables? Will the brownies be the wrong texture? Worst of all, will anyone know that there are sweet potatoes in these brownies?!
The answer is no! In fact, these sweet potatoes are one of the secret weapons in this brownie recipe. Adding the vegetable means you’ll get all the benefits of sweet potato nutrition each time you take a bite out of these brownies.
But these sweet potato brownies have another secret ingredient: avocados. Benefit-rich avocados are one of my favorite foods, my favourite breakfast avocado toast, i can have it every day, and I love them in baked goods as well. They add healthy fats, protein and a super creamy texture.
Prepration time : 20 minutes
Cooking time : 40 minutes
Sweet Potato Brownies
1 cup of mashed sweet potatoes
1/2 cup peanut butter
1/2 cup mashed avocado or butter
2 tablespoons of unsweetened cocoa powder
1 Egg or half banana pureed or 1/4 cup of yogurt
1/2 cup honey
1 teaspoon of vanilla essence
1/4 teaspoon of cinnamon powder
Clean,Wash & peel 4 medium sized sweet potatoes. Poke sweet potatoes with a fork and micro high them for 7-8 minutes without water. Cool it and mash or pulse it in mixer.
Preheat OTG to 180 degrees for 10 minutes. Meanwhile mix all of the ingredients in a bowl, adding the beaten egg last.
Line a baking pan with parchment paper. Once all the ingredients have been mixed, pour batter into the baking dish.
Bake for 25 minutes. Done.
Enjoy hot brownie with vanilla icecream.