CARROT AND GREEN BEANS THORAN

Ingredients

1. Carrot- Chopped- 1 medium
2. Green beans- chopped-10 to 12 nos
3. Onion -chopped-1/2 nos
4. Green chili -chopped- 1 or 2 nos
5. Cumin powder-1/4 tsp
6. Turmeric powder-1/4 tsp
7. Curry leaves-few
8. Grated coconut- 2 to 21/2 tbsp
9. Oil
10. Salt to taste.

Method

• In a mixing bowl ,combine chopped carrot ,beans,onion ,green chilies ,cumin powder ,turmeric powder and salt to taste.
• Heat oil in a pan ,add mustard seeds and curry leaves , let it splutter.
• Now add the chopped vegetables and mix well.Cover and cook for few minutes.
• Uncover and add grated coconut and mix well.Cook for 2 more minutes.( if there is excess moisture ,cook for few more minutes or until it is dry)
• Serve with rice.

MUSHROOM THORAN

Ingredients

1. Mushroom Chopped- 250 gms
2. Mustard seeds-1/4 tsp
3. Curry leaves- few
4. Garlic chopped-1/2 tsp
5. Onion chopped-1/4 cup
6. Green chili -chopped-1 no( or to tatse)
7. Turmeric powder-1/4 tsp
8. Fennel powder-1/4 tsp
9. Pepper powder-1/4 tsp
10. Grated coconut-2 to 2 1/2 tbsp
11. Salt to taste

Method

• Heat oil in a pan and add mustard seeds.Let it splutter.
• Add curry leaves,garlic ,onion and green chili.Saute till onion turns translucent.
• Now add turmeric , fennel and pepper powder.Mix well and fry for  a few seconds.
• Add chopped mushroom and salt to taste ,mix well.Cover and cook over medium heat for few minutes.
• If there is excess water, uncover and cook until all the water is evaporated.
• Now add grated coconut and mix well until combined.Cook for another minute.

Serve with rice

UNNIAPPAM

Ingredients

1. Rice  powder- 2 cups
2. Jaggery-3/4 cup to 1 cup ( according to taste)
3. Water-1/2 cup 
4. Coconut pieces-1/4 cup
5. Ghee-1 tbsp
6. Banana (palayan kodan pazham)-1 or 2  nos
7. Baking Soda-1/4 tsp(optional)

Method

• Add water to grated jaggery and heat until it is melted.Let it cool.
• Heat ghee in a pan and add the coconut pieces.Fry until it turns golden brown.
• Grind banana to form a smooth paste.Keep aside.
• Combine together rice powder,melted jagerry and banana puree.Pour in  more water as required to get a consistency of idili batter.Add fried coconut pieces and baking soda.Mix well and keep aside for 1 to 2  hours for fermentation.
• Heat oil in a unniappachatti,when oil is hot reduce the flame to medium and pour a tablespoon of batter into each hole.
• After 2 to 3 minutes,turn the unniappams using a fork.Cook  until it turns golden brown.
• Drain on a kitchen towel.

Note:

• You can adjust the quantity of jagerry according to your taste.
• You can also add 2 to 3 powdered cardamom and 1/8 tsp ginger powder if desired.

SERRADURA / SAWDUST PUDDING

Ingredients

1. Tea biscuits /Marie Biscuits- 20 to 25 nos
2. Whipping Cream-1 Cup
3. Condensed Milk-5 to 6  tbsp
4. Vanilla Extract-1/2 tsp

Method

• Crush the biscuits to a fine powder and keep aside.
• In a large bowl,whip cream until thick.Add condensed milk and vanilla extract ,whip to form firm peaks.
• Place the powdered biscuit into   individual cups or  a large serving bowl.Add a layer of whipped cream.Repeat layers,finishing off with cream.Sprinkle powdered biscuit on top ,if desired.
• Serve chilled.

Note:

• Adjust the quantity of condensed milk  according to your taste.
• You can place the cream in a piping bag and pipe the layers of cream,if required.
• You can also use butter cookies if desired.

MOIST VEGAN WHOLE WHEAT FRUIT CAKE

Makes-One 6" cake


Ingredients

1. Flax seed powder-1 tbsp( optional)
2. Water-2 tbsp
3. Mixed dry fruits and nuts -1/2 to 3/4 cup( see notes)
4. Orange juice / red wine-1/4 cup
5. Whole wheat flour- 1 cup
6. Baking Powder- 1/2 tsp
7. Baking Soda-1/2 tsp
8. Salt- 1 pinch
9. Cinnamon powder-1/2 tsp
10. Nutmeg powder-1/8 tsp
11. Orange zest- 1 tsp
12. Vegetable oil-1/4 cup
13. Light brown sugar-1/2 cup( see notes)
14. Orange  juice-1/4 cup
15. Water-1/4 cup
16. Vanilla extract-1 tsp

Method

• Preheat oven to 170 deg C.Line a 6" cake tin with parchment paper.
• Soak dry fruits and nuts in orange juice / red wine overnight or at least for a  few hours.
• Combine flax seed powder and 2 tbsp water ,stir well and keep aside for 5 minutes.( You can skip this step if you don't have flax seed powder)
• In a large mixing bowl ,whisk together whole wheat flour,baking powder,baking soda,salt,cinnamon and nutmeg  until combined,Add soaked dry fruits / nuts and orange zest to this . mix lightly until combined.
• In another bowl combine together vegetable oil,sugar,orange juice,water and vanilla extract.Mix well until combined.
• Add the combined wet ingredients  into the dry ingredients along with the flax seed mixture .Mix gently until combined,Do not over mix.
• Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely before slicing.

Notes/Updated on 2/1/13

• I used 1/2 cup black and golden raisins,and 1/4 cup cashew nuts /almonds.You can use any dry fruits or nuts of your choice.For best results soak the raisins and nuts in red wine for about 24 hrs.Increase the amount of sugar to your taste  if you are not using raisins.
• To improve the flavor add 1/4 tsp ginger powder  to the dry ingredients.
• You can substitute light brown sugar with  1/4 cup grated jaggery and 1/4 cup granulated sugar combined together .If you are completely replacing sugar with jaggery ,then you may have to use 3/4 cup grated jaggery.I have tried this recipe with 3/4 cup jaggery and it came out perfect and it is healthy too.
• Double the recipe for a larger cake.
• To enhance the flavor of ,let the cake cool completely ,prick holes on the top of the cake with a skewer and brush/drizzle wine over the cake.

SPICED DATE TRUFFLES

Ingredients

1. Good quality dates ( seeded and halved)- 10 to 15 nos
2. Olive oil-1 tsp
3. Sweetened Cocoa Powder- 1 tbsp
4. Salt-a pinch

For dusting

1. Roasted Almonds-1 tbsp
2. Roasted Pistachios-1 tbsp
3. Roasted cashew nuts-1 tbsp
4. Cardamom pods- 2 to 3 nos
5. Nutmeg powder-1/8 tsp
6. Turmeric powder- 1 pinch( optional)
7. Raw Sugar-1 1/2 to 2 tbsp

Method

• In a blender  place all the ingredients for dusting, and pulse to form a coarse powder.Pour this into a shallow dish and keep aside.
• Process dates,olive oil,cocoa powder and salt together to form a smooth paste.
• Divide and shape this into even sized balls and roll this in the powdered nuts and spices until completely coated,store in an airtight container.

VANILLA CUPCAKES AND HOMEMADE SPRINKLES

Homemade Sprinkles

Recipe Source:Chocolate-Covered Katie

Ingredients

1. Powdered Sugar-1/2 Cup
2. Cornflour- 1 1/2 tsp
3. Vanilla Extract-1/2 tsp
4. Water-2 to 3 tsp( or as required)

For color variations use Beetroot juice/Turmeric powder/cocoa powder as required.You can also use natural food colors.

Method

• Sift together  sugar and cornflour. Add vanilla extract. Mix well.
• Add water one teaspoon at a time.
• For pink color add few drops of  beetroot juice to this.For red ,add 2 tsp beetroot juice .Use a pinch to 1/8 tsp of turmeric powder for yellow .For chocolate sprinkles add 1 tbsp cocoa powder to the sugar cornflour mixture ,before adding the vanilla and water.
• Mix well to form a smooth and thick paste.
• Transfer this thick paste to  a piping bag with very small round tip.
• On a baking tray lined with parchment paper pipe out long thin lines.
• Allow this to dry for 24 Hrs.After it is completely dry,break it into small pieces using your fingers or a knife.Store in am airtight container.

Perfect vanilla Cupcakes

Makes 15- 16 cupcakes

Recipe source Glorious Treats

Ingredients

1. Cake flour-1 1/4 cups( see note)
2. Baking Powder- 1 1/4 tsp
3. Baking Soda- 1/2 tsp
4. Salt- 1/2 tsp
5. Eggs- 2 nos
6. Sugar-3/4 cup
7. Vanilla extract- 1 1/2 tsp
8. Vegetable oil- 1/2 cup
9. Butter milk- 1/2 cup

Method

• Preheat oven to 180 Deg C and line a muffin tin with paper cases.
• In a mixing bowl ,whisk together,cake flour,baking soda,baking powder and salt.Keep aside.
• In another mixing bowl,add eggs and beat for about 10 seconds using a whisk.
• Now add sugar and whisk for 30 seconds.
• Add Vanilla extract and vegetable oil and mix until combined.
• Now fold in the flour mixture into this in three batches alternating with the buttermilk.Mix well until combined.
• Fill the prepared muffin cups about 2/3 rd full.
• Bake the cupcakes in the preheated oven for about 12 to 14 minutes or until a cake tester inserted into the cupcake comes out clean.
• Allow it to cool completely,and frost as desired.( I used whipped cream frosting and homemade sprinkles)

Note: For preparing 1 cup cake flour,use 1 cup minus 2 tbsp of all purpose flour and 2 tbsp of cornflour.Sift this together at least 3 to 4 times.