Kaya Pola – sweet dish made with plantains and eggs
Recipe source: Julie
3 ripe plantains
1-2 tbsp sugar
½ tsp cardamom powder
Handful of raisins and cashewnuts
2-3 tbsp butter/ghee or oil
Cut plantains in quarters and slice in small pieces.
Add to a pan with 1 tbsp sugar and 1 tbsp ghee and cook for 10-15 mins until soft and starting to brown. Take off fire and cool the plantain.
Take a non-stick pan and heat 1 tbsp ghee. Fry cashewnuts and raisins and keep aside.
Beat eggs, 1 tbsp sugar and cardamom powder in a large bowl.
Add cooked plantains and half of cashew raisins and mix well.
Heat remaining ghee in the same pan used for frying cashewnuts.
Pour egg mixture into the pan and sprinkle remaining cashews and raisins on top.
Cook covered on low flame till the eggs are set and sides are brown. Approx. 15 mins.
Transfer to a serving plate. Let it cool a bit and slice and serve.
1 cup pecans
½ cup sugar
4 tbsp water
¼ tsp salt
1 tsp vanilla essence
Add sugar, water, vanilla essence and salt into a thick bottom pan and heat till the mixture starts to boil.
Add pecans and stir. Don’t stir vigorously; sugar syrup should not go up the sides of the pan too much.
Cook for some time till all liquid evaporates and crystal starts to form on the back of spoon.
Take off fire and keep aside for few minutes. The syrup will solidify to hard crystals.
Keep the pan back on medium fire and stir.
The sugar will start to caramelize. When the mixture starts to bubble, quickly pour onto a greased parchment or oiled marble top.
Let the pecans cool completely before storing in an airtight container.
Healthy no bake vegan carrot cake….this is a really a nice dessert!!
Raw Carrot Cake with Cashewnuts cream
Recipe source:Healthy blenderrecipes
1 large carrot peeled
½ cup dates
¾ cup oats or buckwheat flour (I used oats)
½ cup dried pineapple or add more dates
¼ cup dried coconut (I did not use…increase oats little bit)
¼ tsp cinnamon powder
¼ tsp nutmeg powder
2 pinch cloves powder
1 cup cashewnuts soaked in water for few hrs
1-2 tbsp lemon juice
4-5 tbsp honey or maple syrup
Water as needed
Blend all frosting ingredients until smooth and fluffy. (Drain cashewnuts first)
Add water as required. Refrigerate until needed.
Chop carrots into small pieces.
Pulse oats few times in a blender. Add the rest of the ingredients and pulse till all become kind of pasty and stick together,
Line any small tray or pan with cling wrap with enough leftover on the side or use a spring form pan.
Press half of the cake mixture in to the pan.
Smooth half the cashew frosting on top.
Refrigerate or put in the freezer for sometime. This step is not necessary but spreading rest of the cake mixture becomes easier this way.
Spread the rest of the cake mixture on top and spread frosting again.
Slice and serve.
Aval /Poha Payasam (flattened rice flake pudding)
Ingredients: serves 5-6
1 ½ cup aval
½ tin condensed milk (or sugar as required)
3 cups hot water or milk
½ tsp cardamom powder
2 pinch saffron strands
Handful of cashewnuts and raisins each
2-3 tbsp butter or ghee
In a small bowl, add saffron strands and 2 tbsp warm water or milk and keep aside.
Add 1 tbsp butter or ghee in a pan and fry cashewnuts and raisins.
When cashewnuts turn light brown and raisins puff up, remove onto a plate and keep aside.
In the same pan add the rest of butter and fry aval till they turn crispy, approx. 5 minutes.
Add milk or water and cook on medium flame till aval is cooked and soft.
Add condensed milk and stir.
Add saffron, cardamom powder and fried cashews and raisins and stir.
Let the mixture come to simmer and take off fire.
If payasam becomes too thick, add milk to bring it to the desired consistency.
Serve warm or cold.
Notes: Red or white aval can be used.
Frozen Yogurt with Passion fruit syrup
Passion fruit syrup (see notes)
There is no recipe as such. A delight for passion fruit lovers.
Hang yogurt in muslin cloth for few hours.
Mix yogurt and few tablespoons of passion fruit syrup well and place in refrigerator till frozen.
Scoop or cut into slice and serve with few spoons of syrup on top.
Take equal quantity of passion fruit pulp (with or without seeds) and sugar and simmer till the mixture is reduced and becomes thick. Cool and store in a glass bottle in refrigerator.
When you have access to large quantities of passion fruit (like when you travel to India during holidays and pluck fresh fruits from trees), take out the pulp from passion fruit and freeze them in a bowl. Transfer to ziploack bags and store till its time to pack them in a freezer bag and carry with you.
Yogurt ice cream pearls
So simple and fun to eat!! You can make with plain yogurt or with fruit puree added…use your imagination as per your kid’s taste preference….
This doesn’t have an ingredient list or a specific method. Basically you just mix yogurt and sugar in a small bowl. You get a thick consistency if the yogurt is tied in a muslin cloth and hung for few hours. You can either add few spoons of fruit puree or a drop of food colour.
Spoon the mixture into a corner of a zip lock pouch. Snip the edge with a scissor and squeeze out small droplets on to a parchment covered plate or tray that fits your freezer.
Put the plate in the freezer for a few hours till the drops are frozen. Once frozen, store them in another container.
This is a healthy version as compared to the original kulfi. Won’t hurt to have an extra scoop!
3 cups yogurt (or 2 cups Greek yogurt)
1 tin condensed milk (low fat)
½ tsp cardamom pwd (only seeds pwd)
2 pinch saffron
1 tbsp warm milk
4 tbsp chopped pistachio or cashewnuts
Tie yogurt in a muslin cloth and hang it so all water drains out. Preferably leave it in the refrigerator overnight.
Add saffron to warm milk and keep aside.
Place the hung yogurt in a bowl. Add condensed milk, cardamom powder and saffron and whisk well to combine.
Stir in nuts.
Pour into kulfi molds or in a freezer container and freeze till set.
Keep in room temperature for 5 mins and scoop for yummy kulfi!
Welsh cakes originate from Wales. These easy treats are a cross between a cookie and a scone. The cakes are cooked on a griddle or in a frying pan and ready in a jiffy!
1 cup flour
2 ½ tbsp sugar
¼ cup cold butter
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon powder
1/8 tsp nutmeg grated
3 tbsp raisins/currants (I used chocolate chips)
1 small egg beaten (or half of 1 large)
2-3 tbsp milk
Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add butter to the flour and mix with your fingers till it resembles bread crumbs.
Stir in raisin or chocolate chips.
Add egg and mix. Add milk as required to form a soft dough.
Knead the dough gently on a floured surface and roll to a thickness of ¼ inch. Cut with cookie cutter or small glass into rounds of about 2 ½ inch or smaller.
Heat a griddle or heavy bottom pan and lightly butter it. (maintain medium heat).
Cook the cakes for about 3 mins each side or until they are golden brown. The center should remain soft.
Take off the pan and sprinkle granulated sugar or powdered sugar.
Serve warm or cold….yum!
Fruit and Nut Bars / Tu bi’Shvat Cake
1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves
Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.
Apple Bread /Loaf
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
½ tsp salt
¾ cup -1 cup brown sugar
¼ cup oil
¼ cup buttermilk
Skin and grate the apple.
Mix flour, baking soda, nutmeg and cinnamon powder and salt in a bowl.
Whisk, brown sugar, buttermilk, oil, eggs, and apples in a large bowl,
Mix in dry ingredients, stirring just until combined
Pour the batter into a parchment lined loaf pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out dry.
Cool on a wire rack.
Slice and serve.