Cassava Root/Tapioca Root Parathas

Cassava root or Tapioca root has low nutritional value and is full of carbohydrates. It’s mostly used as a thickening agent in curries, puddings and soups.

Those who are allergic or intolerant to wheat or gluten can consume it.

I normally steam the peeled root and enjoy it with fresh butter or cream with a little salt and coarsely ground pepper. At times make some dry stir fry after partially steaming them.

Today I tried my hand at preparing some parathas out of the steamed root.Cassava in itself is a binding agent and can be kneaded into a soft dough once the steamed cassava root comes to room temperature.

In order to increase nutrition I have added a tablespoon of ghee and some wheat flour while kneading the root.

The result was super soft parathas. Sure to include this in our diet.

Ingredients:

Cassava / Tapioca Root – 1 cup

Wheat flour – 1/2 cup

Ghee – 1 tablespoon

Warm Water – 1/2 cup

Salt as per taste

Method:

In a deep bowl mash the steamed Tapioca root.

Add salt, wheat flour and by sprinkling a little water knead it lightly into a soft dough.

Add ghee and knead again till it becomes a soft dough.

Keep it covered and allow it to rest.

After about 15 to 20 minutes divide the dough into uniform sized balls.

Roll them with a rolling pin into parathas

Heat the iron roti tawa/pan and roast them on both sides until done.

You may smear some ghee if you wish.

Enjoy these soft parathas with accomplishment of your choice.

Raw Jackfruit Kebabs

When the jackfruits are in season I try to make fruitful use of the raw as well the ripened fruit. This fibrous fruit is a delicacy and the nutritional value of the fruit is also a reason for me to experiment with this fruit.

I had planned to make a deep fried podi/ pakora from it but the jackfruit turned to be slightly ripe inside. So the outcome were these delicious kebabs.

Ingredients:

Jackfruit pieces -10 medium sized bits

Onion – 1 finely chopped

Bread crumbs – 1/2 cup

Chilli powder – 1.5 spoons

Garlic crushed – 3-4 cloves

Besan/ Chicpea flour – 2 table spoons

Cornflour – 1 table spoon.

Lemon juice – 1 t spoon

Salt as per taste.

Oil – 4 table spoons.

Method:

In a cooker steam the jackfruit bits adding a little salt for about fifteen minutes.

Once it cools using light finger movements mash them and transfer them to a big bowl.

In the same pan take a table spoon of oil and on medium flame sauté the chopped onions.

As they turn pink add crushed garlic and sauté for another two to three minutes.

Add chilli powder,besan, cornflour and lime juice and sauté for for another two minutes.

Put off the flame and add in the bread crumbs and mix well.

Smear some oil on your hands and shape the mixture into oblong shaped kebabs.

Heat a pan preferably an iron one and apply a few drops of oil and on a low flame roast or pan fry the kebabs occasionally flipping them slowly so that they are roasted evenly.

Enjoy them as is or with coriander or mint chutney and tomato chilli sauce.

Watermelon Dosa

Water melon dosa is one such dosa which has a lovely pinkish colour but also very yummy and fluffy. I loved the taste. It tastes delicious with freshly churned homemade butter and pickle or chutney powder. It’s only cooked on one side and the pores on the dosa makes it more fluffy and soft.

Ingredients:

White Idli Rice – 1 cup

Split Black gram dal(urad dal) – 1 handful.

Fenugreek seeds – 1 spoon

Water melon – 1/2 cup

Method:Sugar – 4 table spoons

Wash the dal and rice in an utensil

Soak it for a minimum three to four hours

Soak methi/fenugreek seeds in a small bowl in about three tablespoons of water.

After about four hours grind the dal and rice to a smooth consistency batter adding about half cup of water. Then add the methi seeds and grind all of it for about thirty seconds

Transfer the batter to a big utensil as the batter will rise during the fermentation process which takes about eight to ten hours

Now sprinkle salt as per taste aver the batter and cover the utensil with a lid and allow the batter to ferment.

After eight to ten hours mix the batter well.

Take half cup of fresh watermelon juice to which half cup sugar is added and mix the batter well.

Now the batter is ready for preparing the dosa.

Heat a dosa pan and add a ladle of the batter and spread it a little. Just sprinkle some oil and reduce the heat. Cover the pan with a lid and allow it to cook. It takes about two to three minutes to cook.

Now slowly loosen the sides with a turner and transfer the dosa to a plate.

Enjoy soft fluffy dosa with butter and chutney powder.

Pink Ruby Chocolate Mousse

Had some Ruby chocolates lying around for quite sometime. Finally today I decided to make something from them. Never liked the tangy berry like flavour in a chocolate. Tried making this mouse which came out perfect though would have loved if the colour could have been a little darker. The taste was very good and so was the texture.

Ingredients:

Milk powder -5 table spoons

Hot water 1.5 cups

Cream 2 table spoons

1 spoon sugar

Ruby chocolates grated 2 table spoons

vanilla essence 2 to 3 drops

China grass 2 inch piece or gelatine 1 spoon

strawberries 2 thinly sliced

grated pink ruby chocolate for garnishing

Method:

In half a cup of hot water dissolve the China grass bits or gelatine.

In another glass of hot water dissolve the milk powder and then add the water to which the gelatine is added and heat it.

Now add the grated pink ruby bits to this and mix well

Now add the sugar and mix well. As the mixture thickens and becomes viscous put off the flame.

Add the vanilla essence and finally the milk cream and transfer them to the glass bowls or cups and allow to set.

When it comes to room temperature keep it in the refrigerator for about three hours.

You may Un mould them on a serving dish or use as is.

Garnish with the grated pink chocolate bits and also slices of strawberries.

Enjoy them cold.

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Banana and dry fruits Sheera.

Long time since I posted any recipe.

Today being Vasanth Panchami decided to make some Sheera as offering to Goddess of knowledge Saraswati.

I have used a Nendra banana which is a native of Kerala. They are mostly used in preparing Halwa or eaten as is or steamed during fasting or as a mid day snack. Very nutritious and filling too.

Loved the grainy texture of the banana flavoured Sheera. I have used a big Nendra banana so that I could reduce the quantity of jaggery.

Ingredients:

Nendra Banana – 1

Semolina/fine suji – 1 cup.

Jaggery powder – 1/2 cup

Ghee – 3 table spoons

Cardamom – 3 pods powdered

Hot Water – 2.5 cups

Almonds -3 slivered

Cashew bits – 1 spoon

Raisins – 1 spoon.

Method:

Take a saucepan and add a spoon full of ghee and then a cup of Semolina or suji and roast for about five minutes on medium flame until you get the aroma.

Add in the chopped banana bits and and sauté until it mixes well with the suji and let’s out the aroma.

Now add the hot water and mix it well. Cover it with a lid and cook it for about 10 minutes on low flame mixing occasionally.

Add the jaggery powder, cardamom and the remaining ghee and mix well and sauté for another five minutes or so.

When the mixture let’s out ghee and leaves the side of the pan the Sheera is ready.

Transfer to a dish and garnish with almonds, cashews and raisins.

Pear and Peach Crumble

Had been wanting to bake an easy and no fuss dessert

which is yummy and also something new.

Wanted to try an Apple crumble.

But finally decided to make a pear and peach crumble with rolled oats which I have been wanting to finish….

Here is the recipe …

Ingredients:

1 big pear. (Skinned and made into thin slices)

2 medium sized Peaches.(skinned and made into thin slices)

Lemon juice-1 table spoon

Brown sugar -2+1 table spoons

Cinnamon powder – 1/4 spoon

Ginger powder/paste – 1 tea spoon

Nutmeg powder – 2 pinches

Oats- 3 table spoons.

All purpose flour – 3 table spoons

Mixed nuts – 1 table spoon

Cold Butter – 2 table spoons.

Method:

In a baking pan add in the sliced pear and peaches and sprinkle one table spoon of brown sugar and a table spoon of lemon juice and cook caramelise it for about 5 mins.

Now in a bowl take the cold butter and add in the oats, all purpose flour, brown sugar, nutmeg powder and ginger powder.

With the help of the fingers try to mix the mixture with light finger moments.

Now take the baking dish where you had caramelised the pear and peach slices. Remove half of them and keep aside.

Add in the crumbled mixture and with a spatula press it evenly and then pour the peach and pear slices over the mixture.

Sprinkle some cinnamon powder over the mixture.

Bake it at 180 degrees Celsius for about 20-25 minutes.

The pear and peach crumble is ready.

Enjoy it as is or with a scoop of Vanilla ice cream.