ALMOND BUTTER

Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.

Ingredients:

2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor

Procedure:

Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺

Cabbage Pakora

Ingredients:
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1-cup thinly shredded cabbage
1/2-cup thinly slced onions
2-slit green chillies
1/2-cup chickpea flour
1/4-cup rice flour
1/4 tsp-Asafoetida
1-tsp red chilli powder
salt
water for mixing

Preparation:
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In a mixing bowl,add thinly sliced onions,Cabbage,slit green chillies.Add chilli powder,Rice flour,Asafoetida and chickpea flour.Sprinkle water little by little until mixture combines together.

Heat oil,When hot Drop a spoonful of mixture into the hot oil and deep Fry them in Batches.Remove and strain.serve this as a starter to any meal.

Mini Idli Powder Fried Idlis

This is another great way to spice up your idlis.This is a very easy recipe especially if you have any leftover idlis.Guess!you dont really have to make any chutney for this as it tastes amazingly delicious.

Ingredients:
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Mini Idlis
Idli Powder(i used shakthi brand)
Pure Coconut Oil

Seasonings:
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1 tsp-Mustard
1 tsp-cumin
1/2 tsp-urad dhal
1/4 tsp-Hing or Asafoetida
Curry leaves

Method:
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Heat a pan,Add a tbsp of pure coconut oil,when hot add the seasonings one by one and then add the Idli Powder,mix for 5 secs and then add the mini idlis and fry for a minute.Serve.

Kuzhi Panniyaram with Idli Batter

Kuzhi paniyarams can be made sweet or spicy.This is a spicy version and a great alternative if your bored of eating the regular idlis.The spicy version is made by sauted onions and spices mixed in the batter.You can have this as a Breakfast or as a snack in the evening.

Ingredients:
3 cups-Idli Batter
1 tsp-Mustard
1 tsp-Cumin seeds
1/2 tsp-Urad dal
1 small chopped onion
1 inch piece finely chopped ginger
2 or 3 finely chopped green chilies
few chopped curry leaves
chopped coriander leaves
Oil as required

Utensil used:
Paniyaram pan

Method:
Heat a pan,add a tbsp of oil when hot,add all the seasonings(mustard,cumin,urad dal and curry leaves).
Then add the chopped onion,green chilies and chopped ginger.saute until onions turn soft.
Add the above seasoning and coriander leaves to the idli batter.Mix Thoroughly.Keep aside.
Heat the paniyaram pan,add few drops of oil in each hole then pour about a tbsp of Batter in each hole.Cover and cook for 2 mins in low flame.Once the edges are slightly crispy turn using a wooden skewer and leave it to cook on the other side for 2 mins.
Remove and serve with your favorite chutney.

Mysore Bonda

Mysore Bonda is a Fried Dumpling made with Flour,Buttermilk and Spices.It has a spongy,airy like texture inside and makes a wonderful evening snack.

Ingredients:

1 cup All-Purpose Flour
1/4 cup Rice Flour
1 cup Buttermilk
1/2 tsp Baking Soda
1 tsp Cumin seeds
1 tsp Finely Chopped Ginger
3 Finely Chopped green Chillies
1 tsp Broken or whole Pepper corns
Salt to taste
Few Coconut Pieces
Oil for Deep Frying

Method:

In a Bowl,Combine All Purpose Flour,Rice Flour,Baking Soda and salt.
Slowly Pour in the Buttermilk to a Idli Batter Consistency.
Now add Cumin seeds,coconut pieces,Pepper corns,chopped ginger and green chillies.Set aside for an 1 hr.
After an hr,Heat oil for deep frying.Slowly Drop the batter using your hand.Fry in a medium flame until golden Brown.Remove to a paper Towel.Serve Hot with Coconut chutney.

Ribbon Pakoda

Ingredients:

1 cup rice flour
1/2 cup besan or chickpea flour
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying

Method:
Heat oil in a wok.Sift the flour mixtures and combine well with the chilli powder,salt and asafoetida or Hing.Add water little by little to form a dough.If it is too watery add rice flour to adjust.

Apply little Oil or use a spray to the murruku maker .Use the Ribbon Disc and and squeeze the dough in the hot oil to make flat ribbon shaped pakkodas.Drain on to the paper towels. Let cool before storing them into the airtight containers.

Pakoda

Ingredients:
1 cup Gram flour
½ cup Rice flour (add 3 tbsp along with this)
¼ tsp Baking soda
1¼ tsp Salt
4 tbsp Ghee / vanaspathi (room temperature)
¼ cup Water
2 Onion (cut lengthwise) (medium)
2 Green chili (finely chopped) (medium)
5 clove Garlic (crushed)
1 tbsp Ginger (crushed)
1 tsp Cumin seeds
¼ tsp Turmeric powder
¼ tsp Red chili powder
3 cup Oil (for deep frying)
few Curry leaves

Method:
1. If ghee or vanaspathi is cold, just bring them to room temperature.
2. Cream ghee or vanaspathi with baking soda until its well blended.
3. Combine gram flour, rice flour, turmeric powder, red chili powder and salt. Add this to the creamed fat and mix to form a crumbly textured flour.
4. To this, add onions, chopped chilies, curry leaves, crushed ginger and garlic. Mix well to coat the flour mixture on all sides.
5. Slowly add water as you knead and form a stiff dough. It should look like a thick mass, but not too sticky.
6. Meanwhile heat oil in a kadai(medium high flame). When its ready, try a sample first. Fry till golden on all sides, cool and wait for 10 minutes. Now taste it to check whether its crunchy enough.

Tips & Tricks:
The oil should not be very hot nor low.The temperature of the oil should be just right.
By mistake if you add more water and if the dough looks too soft then you would end up making soft pakodas. Its OK, but in order to make them crispy, the dough should be just about firm.

Tip: Add extra rice flour, adjust salt and try again.

If you fry them too long expecting them to turn crispy, you will end up having very hard pakodas. Please do not keep them too long, when they are evenly browned, the vigorous bubbles will settle and that’s the key to remove.

Taquitos

FRENCH FRIES

Bajji's (Pakoras)

Egg and Vegertables on Spinach wrap

Mini Bites

Spinach onion pakodas

Ingredients:

Besan flour-1 cup
Rice flour-2 tbsp
Salt
Chilli powder
Hing-a pinch
kasuri methi-a pinch
Coriander powder-1/4 tsp
Spinach-chopped 2 cups
Onions-chopped 1/4 cup
Slit Green chillies-3
Oil-to deep fry

Method:
Heat oil. Take a laddle full of hot oil and mix with the above ingredients. If the mixture is dry, add very little water(less than 1/4 cup)to make a thick paste.
Take some mixture and drop it in oil until golden brown. Fry in batches.
Serve with ketchup.

Stuffed bread sticks

Ingredients:

• 8 slices white bread, crusts removed
• 1 cup shredded mozzarella cheese
• Baby spinach
• Veg mixture
  
• 2 tablespoons butter, melted
• 2 cups prepared tomato or pizza sauce, warmed

For veg mixture:
Heat pan, add a tbsp of oil or butter add cumin seeds.Saute some chopped onions, ginger-garlic paste,mix veg ,coriander powder,chilli powder ,garam masala,coriander leaves, a tsp of lemon juice.cool the mixture.

Method:

Preheat oven to 400ºF.

Lay out the slices of bread and smoosh them down lightly with a rolling pin.

Lay some baby spinach, veg Mixture and sprinkle some cheese down onto each slice and roll them up, pressing them with the seam down so they stay closed.

Brush the outside of each sandwich lightly with melted butter and transfer to a baking sheet. Bake until golden brown and the cheese has melted, 10-12 minutes. Serve with warm tomato sauce as a dipper alongside.