Aval/Poha/Beaten Rice Flakes Upma

Aval upma is an easy,nutritious breakfast.

Ingredients:

1 cup - thick variety aval

1 medium sized onion

2 - green chillies

1 tsp - mustard seeds

1 tsp - split urad dal

1 tsp - jeera

1/2 tsp - turmeric powder

A sprig of curry leaves

chopped cilantro leaves for garnishing

2tbsp - oil

Method:

Wash and soak the aval in water for about 1/2 hr.The level of the water should be just above the aval.

Strain through a colander and keep aside.

In a pan heat the oil.Add the mustard seeds.When they splutter, add the urad dal

Once the urad dal turns slightly brown add the jeera.

Then add the onions,turmeric powder chillies and curry leaves.

When the onions become translucent add the strained poha.

Lower the heat and add required amount of salt.Keep on stirring the poha until the raw smell of the poha goes off.

Switch of the stove and add coriander leaves.

This is my entry to EC's Quick meal event.

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Eggless Banana and Walnut Muffin

When I was searching a recipe for egg less version of banana and walnut muffins,I stumbled

upon this wonderful recipe of Saffron's.I just wanted to try i tout immediately.

The results were amazing...Soft,moist and fluffy muffins!!

Thanks a lot saffron!!

Ingredients:

1 1/2 cup - all purpose flour

4 ripe bananas mashed (i used only 3)

I had only 2 ripe bananas.But I had lots of apple sauce sitting in my pantry.

So i used 1/3 cup of applesauce to substitute for a banana.

In total 2 bananas + 1/3 cup of applesauce = 3 bananas

3/4 cup - sugar

1/3 cup - melted unsalted butter.

1 tsp - baking soda

1 tsp - baking powder

1/2 tsp - salt

small handful of walnuts;chopped.

Method:

Preheat the oven to 375 deg F

Line the muffin tray with paper liners or grease the tray withe a non-stick cooking spray.

First get the dry ingredients ready.Sift together the all purpose flour,baking soda,baking powder and salt.

Then prepare the wet ingredients.In a large bowl mix the mashed bananas,melted butter and sugar.

Now add the dry ingredients to the wet ingredients.

Mix only to combine.

Now fold in the chopped walnuts.Save some for sprinkling on top of each muffin.

Fill upto 3/4 ths of each cup.

On top of each muffin just sprinkle some chopped walnuts.

Bake for about 15 to 20 minutes.Muffins are ready when a toothpick inserted into the center comes out clean and top of the muffin is slightly brown in color.

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Bulghur wheat upma

Bulghur wheat is very nutritious and is an excellent source of vitamins and minerals.

This dish is healthy and wholesome and diabetic-friendly.

Ingredients:

1 cup - bulghur wheat

2 cups - water

1tsp - mustard seeds

1 tsp - split urad dal

1 tsp - channa dal

2 tbsp - oil

2 - green chillies

1 medium sized onion

1/2 cup vegetables - a combination of carrot,beans,peas(I used frozen vegetables)

salt - to taste

Method:

Heat oil in a pan.When the oil is hot,add mustard seeds.When they splutter add urad dal and channa dal.

When they become slightly brown add onions and green chillies.Wait till the onions become translucent.

Then add 2 cups of water and salt according to taste.When the water starts boiling add the bulghur wheat.

Simmer and stir for 2 minutes.Then close the pan with a lid and let it cook on slow fire.

In between keep on stirring once in a while.

When the bulghur wheat is cooked switch off the fire.

Serve with a pickle.

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Palmiers

Palmiers(palm-YAY) also called palm leaves or elephant ears cookie are made of puff pastry sheets sprinkled with sugar.These crispy,melt-in –the- mouth heart shaped cookies are just perfect with a hot cup of coffee.

These are similar to Britannia little hearts biscuits available in India.I never knew that these cookies are very simple to make until I stumbled upon this recipe in the epicurious website.

I made some variations.

Ingredients:

1 sheet – puff pastry (I used Pepperidge Farms brand)

1 cup – sugar

2tbsp – ghee

2 sheets – parchment paper

Method:

Thaw the puff pastry sheets for 45 minutes.

Preheat the oven at 400 degree F

In work surface sprinkle a little bit of flour.Roll the puff pastry to about 10 inches lengthwise.

Sprinkle the surface of the pastry with ½ cup of sugar.Now gently roll the sheet with a rolling pin.Then flip the pastry sheet.Now sprinkle the other side with ½ cup of sugar and roll the side gently.

Now mark(not cut) the center of the pastry sheet.

You will have 2 equal sides.Now start folding from the left side of the sheet into equal parts until you reach the center.

Then repeat the same procedure starting from the right side of the sheet.

Now you will have both the sides folded up to the center.

Finally fold both ends like you close a book.

Wrap the log in a plastic wrap and refrigerate for about 1 hr.

Then cut the log into ½ inch pieces.Line a cookie sheet with the parchment paper.

Now dip the top of the pieces in water and then dip in sugar.

Smear a little bit of ghee on top of each palmier for rich flavour.

Arrange them on the the cookie sheet with the cut side down,1 inch apart.Bake for 5minutes and then check whether the bottom of the cookies are slightly brown.

Then turn over the cookies and bake for another 4 minutes till the top is slightly caramelized.Keep on checking the cookies because they are easily burnt.

Here is the picture of step-by-step procedure for making the palmiers

Iam sending this to Bindiya's LOVE-HEART SHAPED FOODS event

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Ribbon Pakoda

Ribbon pakoda is a popular tea-time snack which is very simple to make and it one of the diwali snacks.

You need to have a murukku press with a slide having a rectangle hole.


Ingredients:

1 1/2 cups - rice flour

1 cup - besan flour/gram flour

1 tbsp - melted butter

chilli powder - according to your spice level

salt - to taste

any vegetable oil - for deep frying

water - for kneading the dough


Method:

In a bowl add the rice flour,gram flour,salt,chillipowder,asafoetida and melted butter.Mix everything thoroughly.

Then add water little by little till it becomes a soft dough.

Heat the oil in a kadai.Put a small amount of dough into the murukku press.

When the oil is ready, squeeze the handles of the murukku press directly into the hot oil.

Move the murukku press in a circular motion.You can see the dough being formed like ribbons in a circle.Be careful in not overlapping the ribbons.

Keep on turning the sides of the pakoda so that both sides are cooked.

When the pakodas are golden brown and no more sizzling sound is heard ,you can take them out of the oil and drain them in a paper towel.

When completely cool,store them in an airtight container.

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