Oats Dates Bites – Oats Ladoo

Quick and Easy Bite for Snack Time 

oatsdatesbites

Roast – 1 cup Oats – 1 cup Peanut  – +/- 2mnts – Grind to coarse powder

Flavour – 1 tsp Cinnamon Powder – 1 cup chopped Soft Dates – 1 tbsp Butter + 1 tbsp Honey – Grind to smooth paste

Garnish – 1/2 cup Sunflower + Pumpkin Seeds – 1/2 Cup raisons  /  dry Berries – Roasted – +/- 1 mnt.

Mix – Roasted powder – Flavour paste and Garnish

Spread – evenly on a plate and cut to desired shape – Or shape into balls to make Ladoos.

Quick and Easy Bites ready for Snack time or on the go.  mmm…. enjoy

Note : Use Jaggery or Sugar powder instead of Honey.   Change Garnish to Coconut or Almond.  Enjoy.

 

Indo- Hungarian Goulash Curry

This recipe is inspired by Hungarian Goulash

aaa

Marinate – 800 g meat – 1 tbsp. Paprika Powder (Kashmir Chilli) – 1 tbsp. Vinigar – 1/2 tbsp. Salt. – Half Hour

Chop – 2 Onions – small pcs.

Slice – 3 Onions – Big Slices. – Garlic – 6 cloves – Bell Pepper 1

Fry – Heat Oil – 2  tsp Carreway Seeds –  Chopped Onion – till light brown

Saute – Sliced Onion – Garlic – 2 mnts – Bell Pepper – 1 mnt – marinated meat  – 3-4 mnts

Add – 400 g. chopped tomatoes -1 tsp. Pepper – 1 Bay leaf –  1 cup water – Bring to boil.

Cook – In cooker  – or slow fire till done +/- half Hour- till done.

Garnish with Parsley or corriender. mmm.. delicious and flavourful.  Eat with rice or Bread.

Note :  Use more water if soup consistancy desired.   Use Lamb or Pork.  Traditional Goulash is made with Beef .

 

 

 

 

Seasoned Seaweed Snack – Japanese Seaweed Indian Way

Japanese Seaweed Indian Way

aaa

Chop –  1 Onion – 2 Fresh long Red Chilli

Mix – Chopped Onion Chilli  – 1 Cup  Dried Wakame Seaweed – 1 cup Chickpeas Flour- 1 tsp. Salt

Batter – +/-  1/2 water  mix to above – Dry Dropping consitstancy

Fry –  Drop spoonful – Hot oil – Turn and Fry both sides.

Drain –  Hot Snack on Paper towel

Delicious Seaweed  Snack ready.  Crispy Spicy Yummy!!  Enjoy.

Note :   Substitute Red chilly with Sweet Pepper.

I love Seaweed.  This recipe is another way to enjoy Japanese Seaweed Indian Way. 

Minu I used your lunch box before Sarah or Tina!!

 

 

 

Delicious Diamond Doughnut

 

Doughnut

Chop –  50 g Cold Butter

Mix  – +/-  2 cups all-purpose flour – 1 tbsp Baking Powder – Pinch Salt – 1 tsp. Cinnamon  

Warm  – 1 cup Butter Milk – – 1 tbsp. honey. – Luke warm

Combine – Buttermilk  – Honey  – Chopped Butter  – Flour Mix   –  Form  Soft  Dough

Roll – Divide Dough 4 parts –  Shape parts in square – Roll till  1/2 cm thick

Cut – Diamond Shape with butter knife – Slit middle  with knife – expand a bit to Form Hole.

Fry – Heat Oil in Pan – lower flame –  Fry doughnut in Batches

Toppings – Glaze with Chocolate Spread  or Jam or Drizzle Honey  or Dust  with Powdered Sugar.  Or Just eat Plain.

Delicious Diamond Doughnuts read!! Easy to make delicious to eat!!  Perfect Snack for a Break.   

Note :  Substitute Honey with Sugar.   Cinnamon with Vanilla.

doughnut3

My mom use to make  similar Snack when we were kids.  I wish I had watched more carefully when you made it Amachi.  No worries, we have a new version now.

 

 

Pak Choi Tapanade

Italian Asian Flavour Blend

aaa

 

Chop  –  1 Pak Choi – Chop Stems and Leaves Seperately

Saute – Drizzle Olive Oil on Pan – Saute  Stems – 3 mnts – Add leaves  Saute -2 mnts

Blend – 1 cup Olives  –  3/4 Sauted Pak Choi – Anchovis & Garlic to taste – smooth Paste.

Garnish – Mix and garnish with leftover Sauted Pak Choi.

Spread on Toast or Sandwich  Delicious and Healthy !! Quick and Easy!!  

Note :  Skip Anchovis for  Veg version . 

This delicious and Easy recipe was shared by Sarah who loves Chutney’s and spreads of all types. She loves Smoothies too. 

Thanks to her our Blender has a full time Job.   Our family and friends have endless supply of Smoothies!!

Sarah and Tina you are the Best!!  You bring out the Best in Papa and Me!!

Bisibelebath – Lentil Spice Rice – Aromatic Spice Feast – ಬಿಸಿಬೇಳೆ ಬಾತ್

bisibelebath

Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. –  Cumin seeds – 3 tbsp.  Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp.  – Dry Roast 

Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix

Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.

Grind –  Dry Roasted Spice – Coconut  Mix   and Fried Items.

Cook  – 1 cup Rice  – 1 Cup Toor Dal (lentil)  – +/- 6 cups water – 1 tsp turmeric  Powder –  well done. – Dal-Rice

Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg

Saute – 1 tbsp. Oil –  Onion –  2 Tomato – 1 Capsicum – Chopped  – 2-3 mins. – add cooked Veg – Fry 4-5  mnts.

Seasoning – Heat 1 tbsp Ghee –  1 tsp. Mustard –  – Handful Curry Leaves.

Combine  –   Dal Rice  –  Veg Fry  –  +/- 2 tsp. Salt – 1 tbsp. tamarind juice  – extra water as needed – small pc Jaggery –  bring to boil.  – Add Seasoning.  Done.

Garnish – Cashew Nuts or Ground Nuts.

Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice.   mmm… delicious. 

Note :  Add Salt  and Chilli to taste. Veg of Choice.  Water as necessary.

aaa

This Authentic Karnataka Recipe is shared by Bagya’s Mom .  Prakash Bagya and Aditya  are our friends in Bangalore. Bagya and  Mom thanks for this delicious recipe.   We enjoyed it.  Tina had 2 helpings and Sarah had 3 helpings of it.    I ate a lot too.  

Thank You Bagya for making this delicious recipe whenever we visited you.

Bisibele Bath Sakkathagide Amma!!

Yummy Yogurt Ice Cream

Ice Cream for Summer Yes! Ice Cream for all Seasons ?  Yes Yes!!!

Yogurt ice cream

Chop – 250 g  Fruit

Freeze – Spread fruits on Tray – Freeze – +/-2 hrs.

Blend – 250 g Thick – Creamy Full Fat Yougurt – Frozen Fruit – Pinch Vanilla Essence – 1 tbsp. Honey -Creamy Texture

Freeze – Airtight Container  – +/- 2 hours

Serve  –  Spoon Ice Cream in cups – Serve topped with chocolate or Berries. Or Just Eat Plain.

Todays Icecream is made with BlueBerries.

Delicious Cooling Healthy Icecream Ready !!  mmm……. Love it!!   Enjoy.

Note :  Use Fruit of Choice.   ~Add extra Honey to taste.  Or Add sugar if you prefer.

 

Melting Mango Fish Curry – Mild or Spicy

aaa

Chop – 6 Shallots – 1 inch pc. Ginger – 2 Cloves Garlic –  2 green Chilli -1 Handful Curry leaves.

Cut –  2 Raw Mangoes- Peel cut in Quarters

Spice – 2 tsp. Kashmir Chili Powder (paprika powder) – 2 tsp. Chilli Powder – 2 tsp. Coriender Powder – 2 tblsp. Water – Mix to form Paste

Saute –  heat 1 tbsp Coconut Oil –  1 tsp. Mustard Seeds –  1 tsp. Fenugreed Seeds – Add Chopped items – Salt to taste – Fry till translusent.

Sauce – Low Flame – Add Spice Paste to Saute – Fry  +/- 2 mnts   –  2 cups Water Bring to Boil.

Curry  – Boiling Sauce – Mango – Boil –  1/2 Kg. Fish Chunks –  Cook Till Done -8-10 mnts  – Spicy

Mild –  Substitute Water with Coconut Milk – Mild Sauce.

Garnish – Fresh curry leaves – Drizzle of Coconut Oil.

Delicious Melt in Mouth Mango Fish Curry Ready .  Quick and Easy and Delicious.

Mmmm…….Love it. Serve with Rice or Puttu or Chapati or Bread.

Note : If Mangoes not Sour add a bit of Tamrind Juice.  Substitute Chilli with Paprika powder.

This recipe was Shared by Molly Aunty who lives in Australia, when she visited us 2 years ago.    We  love Molly Aunty Mango Fish Currry.

Molly Aunty and Robert Uncle  you are the Best!!  So Generous, Kind, Friendly, Funny , Loving.  We are so happy to have you in our lives.   Thank you for the late night chats, the wonderful walks and the extravagant gifts!! 

Last year visiting you in Australia was so fun and relaxing.   I felt so welcomed and at home.   The Beach,  the Shopping and the Casino and so many more things we did together.    

Joe’s Cocktails , Sonia’s Roast Beef and Wok,  The Dim-sums experience thanks to  Veena and Tony. Amazing.  

The  Remarkable Dance Performance by  Jas, Jord, Zenia and Rohan was a memorable Send Off  for me!!  Miss you all!!

 

Crumbly Coconut Cup Cakes – Puttu – Savoury and Sweet

Traditional Breakfast Recipe of Kerala!!
aaa
Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off  Stove – Cool
Grate –  Coconut 2 cups –  (1  cup + 1 cup)
Knead  – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup Coconut
Mould  – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly   – turn over on a  steamer plate – continue with rest of mix
Sweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer Plate
Steam –  3 cups Water in Saucepan  – Good  boil –  Steam wheat Cakes with lid on – 20 mnts.
Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or  Mango Fish Curry or with Banana.
Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder.  Use Rice instead of Wheat.
As a child visiting Kerala for  Summer Vacations we ate puttu every morning.   Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu.  And many more variations.    Delicious aroma of  Steamed Coconut Puttu  in Everyhouse. No escaping Puttu if you are planning to visit Kerala. 
Sita  Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!