Its has been a long i had the peanut laddoos and sterday i got a pack of raw peanuts from chinese store, immediately i wanted to make some quick and delicious laddoos with those deskinned peanuts and finished them as cute and tasty peanut laddoos which goes simply for three ingredients..I used slightly roasted peanuts to make these laddoos with jaggery powder and cardamom, this laddoos doesnt go for a long cooking process and its quite an easier sweet balls gets ready in few minutes..This laddoos will stay prefect for a week, if they are conserved properly in an air tightened box, but it never happens coz mostly we finish these delicious laddoos after a day..



1cup Peanuts (skinless & slightly roasted)
3/4cup Jaggery powder
2nos Cardamoms

Blend the peanuts, jaggery powder and cardamom as coarse powder, remove it from the mixie and make as medium sized balls..Enjoy!

Are you the person who trash out the melon seeds while cutting ur melons for having as desserts or in salads?? after looking at this spicy powder am damn sure that u wont throw them anymore..Yeah this spice powder is prepared with melon seeds and quinoa along with our usual spices and dals...Simple spice powder which tastes fantastic along with hot steaming rice topped with ghee or along with crispy dosas or hot steaming idlies..Initially i wanted to make out this spice powder with just melon seeds and spices but finally while dry roasting the melon seeds,spices and dals i added quarter cup of red quinoa to make this spice powder more healthier, so guys dont ever trash this tiny melon seeds anymore and u can prepare them as many different spice powder using them, wat all u need is to wash them thoroughly and let them sit for few minutes,finally spread them in a newspaper until they get well dried, conserve them in an air tightened bottle and use them as per ur need..



1/2cup Cantaloupe melon seeds
1/4cup Quinoa
1cup Roasted channa dal (pottukadalai)
1/2cup Channa dal
1/4cup Urad dal
5nos Red chillies
1/4cup Coriander seeds
10nos Peppercorns
1/2tsp Asafoetida powder
Salt

Dry roast the roasted channa dal, channadal, urad dal, red chillies, coriander seeds, peppercorns one by one,keep them aside..now add the melon seeds, quinoa and asafoetida powder,dry roast until they turn slightly brown..Take all the dry roasted ingredients in a mixie, add enough salt and ground them as bit coarse powder..

Conserve them in an air tightened bottle and enjoy with rice or with anything as u desire..

My regular readers know that i usually used to prepare my sprouts at home atleast twice or thrice a month..This time i have prepared a dosa batter with sprouted chickpeas and brown rice..Yes am trying to use more brown rice in my dishes and using less the usual white rice..Before few months back, i tried out a batter just with chickpeas, rice and urad dal at home,we liked it, so finally i thought of making the same batter with brown rice and sprouted chickpeas this time and prepared oil-less dosas using non stick pan..This dosas turned out truly fabulous, crispy at the same time,they were super nutritious too..We enjoyed this crispy dosa with spicy coconut chutney, both together turned out our dinner awesome and we loved it.



2cups Sprouted Chickpeas
1+1/2cups Brown rice
1/2cup Parboiled rice
1cup Urad dal
1/2tsp Fenugreek seeds
Salt

Soak the brown rice and parboiled rice together for 4hours, wash and soak the urad dal and fenugreek seeds alone for 4hours too...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown rice and par boiled rice with water until bit coarse paste..Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt..Let them sit a nite for fermentation..

Heat a non stick pan, pour a ladle of this sprouted chickpeas batter, spread them as dosa..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..

I love adding cardamom seeds in most of my shakes and smoothies preparation, i love those flavour in my homemade juices too..There were a bag of pears were sitting in my fruit basket as none wanted them to have  and i prepared this smoothie with those sweet pears with thick yogurt and cardamom seeds, obviously this smoothie tastes fabulous, truly refreshing and a healthy drink to enjoy while its hot, when served chilled its definitely tastes too prefect to beat the hot summer,also as usual i didnt add sugar to this smoothie instead of adding sugar, i went for honey,if u dont have honey u can go for sugar as per ur need, since i used honey in this smoothie this drink suits prefectly for any aged peoples..


2cups Pears (chopped)
2cups Thick yogurt
1/4cup Milk
Agave syrup or honey as per need
2nos Cardamom pods

Blend the chopped pears, yogurt, milk ,honey and cardamom pods together, u can strain either this smoothie or else can serve immediately with ice cubes or chilled..

Enjoy this refreshing drink..

Its kinda hot here but not that much hot as in India..I love this mild hot spring eventhough its quite a beautiful climate to go for picnic and bbq...I prepared this simple,refreshing drink which is quite a thirsty quencher today with some cucumber chunks, buttermilk and spiced with pepper powder, ginger, lemon juice,salt and chaat masala, this tempting and refreshing buttermilk suits prefectly for hot summer to beat the heat also good for health..This spiced cucumber buttermilk tastes awesome and definitely everyone at home love this thirsty quencher which is quite healthy as well as a prefect drink for hot upcoming summer for the sure..


1cup Cucumber chunks
2cup Buttermilk +1/4cup water
1/2tsp Ginger (grated)
1tsp Lemon juice
Pepper powder
Salt
Chaat masala as per need..

Blend the cucumber chunks, buttermilk,water, salt and grated ginger together..strain this blended buttermilk and add the pepper powder and chaat masala as per need..

Serve chilled or with ice cubes..

Usually karamadhu podi is prepared with dals, coriander seeds, red chillies, hing and turmeric powder for making out curries with this podi...My version of karamadhu podi goes for healthy stuffs like flax seeds and oats which i used while roasting the dals and spices...Adding flax seeds and oats turned out this spice powder more healthier and while making out curries with podi u can get a fantastic, healthy and prefect dry curries with any sort of veggies, this spice powder can be conserved in air tightened box for more than a month and very handy while making out stir fries, quick to prepare too also suits prefectly for stuffing okras or brinjals for making out stuffed dishes...Am sending this spice powder to CWS-Coriander seeds guest hosted by RV,event by me...


1cup Coriander seeds
1/4cup Channa dal
2tbsp Urad dal
1tsp Toor dal
1/4cup Flax seeds
10nos Red chillies
1/4cup Rolled oats
Salt
1/2tsp Asafoetida powder
1/4tsp Turmeric powder

Dry roast the channa dal, urad dal,toor dal, dry red chillies until they turns golden brown..now add the coriander seeds and dry roast until the aroma comes out,put off the stove and finally add the rolled oats and flax seeds with asafoetida powder and turmeric powder.stir for few minutes..

Add the salt to the dry roasted ingredients and grind as coarse powder...Use for making out dry curries with any sort of veggies...conserve in air-tightened box and refrigerate for long use...

Raw banana as anything is our family's favourite for the sure, chips with this raw banana or gravies with anything and raw banana are my H's favourite..i can list out many and more dishes which are our favourite with this raw banana..Yesterday we went for shopping to Indian groceris and i picked few raw bananas,thought of making out some gravies, they were really very fresh and i planned to make out some stir fries with those green raw bananas and finally i went for a stir fry with quick cooking oats where normally i used to make out this stir fries with grated coconut, i replace the coconut part with quick cooking oats which turned out this dish truly delicious, healthy and also very prefect as side dish...We loved it..This delicious and spicy stir fried dish suits awesome as side dish for any rice dishes and i can definitely say that none will find out the difference unless u say that u have used oats in this dish..

Wishing You all a Happy Valentine's Day....Crunchy crackers with peanut butter and cumin seeds prepared with brown rice flour, whole wheat pastry flour made with dry parsley leaves and flax seed meal, goes well as a prefect evening snacks or an appetizier served with any sort of dip...I have prepared this crackers without any knowledge how they will taste and these crackers turned out really crunchy and tasty as similar as Indian crispy snacks particularly like murukku, dunno y am saying like this but its tasted as though, even my H confirmed it..Anyhow this crunchy crackers were really tasty, a guilt free snacks can enjoy anytime...Tasty crackers goes directly to Sunday Snacks-Healthy Snacks guest hosted by Divya.


3tbsp Peanut butter
1cup Brown rice flour
1cup Whole wheat pastry flour
1tsp Cumin seeds
1/2tsp Dry parsley leave
1tsp Baking powder
1/2tsp Baking soda
1tbsp Flax seed meal +3tbsp Water
Salt


Mix the flax seed meal with water and make a paste...beat the peanut butter with ur fingers for few seconds, add the flax seed meal paste and mix well..Meanwhile preheat the oven to 350F and line a baking sheet ove a baking tray..In another bowl,mix brown rice flour, wheat pastry flour, cumins seeds, baking soda, baking powder, dry parsley leaves and keep aside...slowly add the dry ingredients to the peanut butter and make a crumble like texture...Springle some water and turn everything as soft dough..


Roll the dough as a thick disc, with a cookie cutter cut the dough as any shape as u desire and arrange over the lined baking sheet with some spaces in between..bake for 20-25minutes until they turns golden brown..

Conserve them in air tightened box and enjoy...

While i was planning to make out something creamy, delicious, simple and easy dip to whip out, my choice went immediately to avocado chunks and greek yogurt which i spiced up with chaat masala,red chilly powder, amchur powder, pepper powder,sugar and salt..This dip takes hardly few seconds to whip out and tastes fantastic with a mild sour taste and bit spicy..The greek yogurt i used to make out this dip helped a lot to turn out this avocado dip really creamy and rich..We enjoyed having this tempting and delectable indianized avocado dip with some home made peanut butter and rice crackers with cumin seeds which i will be posting very soon... Those crunchy baked crackers with this creamy dip totally turned out our snacks fantastic and prefect, that to when its cold outside we definitely need something to munch while watching TV or for simple evening snacks, obviously this dip and those baked peanutbutter rice crackers turned out snacks completely awesome... Needless to say that this Indianized avocado dip goes directly to Siri's Healing Foods-Avocado, Think Spice- Think Amchoor guest hosted by Bhagyasri of Taste Buds,event by Sunita and finally to Pj's No Cook Event and to my own event Hearts for St Valentine's Day..


2nos Avocados
2cup Greek yogurt
1/2tsp Amchoor powder
Chaat masala (as per ur need)
1/4tsp Chilli powder
1/4tsp Sugar
1/3tsp Pepper powder
Salt

Scoop and chop the avocados flesh and mash slightly with spoons to give them a chunky aspect...take the greek yogurt, chaat masala, amchoor powder, chilli powder, pepper powder, sugar, salt as per need, whisk until the everything get well mixed..

Add the avocado chunks and mix everything well.. serve chilled with any sort of crackers, biscuits or simply with veggies..

While i was planning for our today's lunch that to when i have just a tomato and two onions at home needless to say how its hard to cook up , my mind went immediately for canned red kidney beans  which i bought quite a long back..Voila!! thats the way this red kidney beans and brown rice patties without onions born, as i told before am using more brown rice than our usual white rice in our daily menu and i used some cooked brown rice for making this patties...This baked red kidney beans and brown rice patties tastes really fantastic when served as side dish also for our evening snacks with tomato ketchup, everyone at home loved it and enjoyed having for our evening snacks...This baked patties are really easy to prepare and very nutritious,filling and as well as healthy almost an oil-less and guilt free snacks...Am sending this delicious baked red kidney beans and brown rice patties to Madhuram's Whole Grain Baking Event-Rice & to my own event Hearts for St Valentine's Day Event and to MLLA-20th Helping guest hosted by Rachel of The Crispy Cook, event by Susan..


1no Red Kidney Beans (medium can)
1cup Cooked long grain brown rice
2nos Green chillies (chopped)
2tbsp Chopped coriander leaves
1/2tsp Garam masala powder
Salt
Oil for brushing the patties..

Drain and rinse the kidneybeans twice and keep aside... take the cooked long grain brown rice and red kidney beans in a large bowl, mash them well, add the chopped green chillies, chopped coriander leaves, garam masala powder and salt as per need...mix everything well..

Take a small ball of this smashed red kidney beans and brown rice mixture and shape them as u desire(i used heart shape mould to make these patties)..Meanwhile preheat the oven to 300F..line a baking sheet over a baking tray, brush the baking sheet with oil and arrange this shaped patties over the greased sheet and brush the top of the patties again with oil..

Bake for 15-20minutes until the top turn firm..serve with ketchup...

Usually we used to make out paruppu/dals adai with channadal,toor dal,urad dal, split yellow moongdal..When i was planning to make out this paruppu adai sterday, i wanted to make them more healthier than usual paruppu adai also i wanted to skip completely the adding of rice coz my mom's paruppu adais always goes for rice , thats y i tried & have added whole barley grains to my paruppu adai which i soaked for few hours along with those mixed dals...Trust me, this adai tastes fantastic, healthy, delicious and we didnt find out any difference with usual paruppu adai, along with spicy coconut chutney this paruppu adai tastes prefect for a evening dinner or for morning breakfast with hot coffee...Do try friends this combination,u will definitely like this healthy adais..This healthy paruppu dosai goes directly to Kiran's CWF-Barley..


2cups Barley
1cup Channadal
1/2cup Toor dal
1cup Yellow split moongdal
1/2cup Urad dal
4nos Dry red chillies
1tsp Fennel seeds
Salt

Soak the barley along with all dals for atleast 4 hours..grind the soaked dals and barley with dry red chillies & fennel seeds with enough water and salt with bit coarse paste...

Heat a nonstick pan...pour a ladle of this barley & paruppu adai batter, drizzle the oil and cook on both sides until the adai get well cooked..

When we were kids, me and my sister used to go immediately to our grandma's village once the vacations starts,for our evening snacks my grandma used to prepare this nutritious ragi adai with freshly grounded ragi flour from her own mill and freshly picked drumstick leaves from her backyard, she used to prepare most of our evening snacks as quite nutritious, healthy, protein packed and fatless dishes..This ragi adai with drumstick leaves is my grandma's signature dish and i do prepare quite often for me even anyone at home dont like that much, after a long i prepared yesterday for our evening snacks and my lil ones enjoyed this adai with sugar while i had with hot lemon pickle (my fav side dish with adai)..This ragi adai makes me nostalgic and one of my fav savoury adai from my childhood.. Needless to say that ragi is very rich in iron content and its very low is fat and calories and am sending this healthy, filling and nutritious ragai adai to JFI-Ragi guest hosted by Madhuram of Eggless Cooking...


2cups Ragi flour
1no Onion (chopped)
1/2cup Drumstick leaves
1/4tsp Mustard seeds
1/4tsp Urad dal
2nos Dry red chillies (broken)
Oil
Salt

Heat few drops of oil, fry the mustard seeds, urad dal and dry red chillies until they turns brown, add the chopped onion and saute for few minutes, put off the stove..Mix the ragi flour, drumstick leaves,salt with fried spiced and sauteed onions and make a dough with enough water and make 4 ragi balls, meanwhile heat a non stick pan..flatten the ragi balls in a greased plate or plastic bag, transfer the flattened adai to the hot pan, drizzle the oil and cook on both sides until they get well cooked..

Serve hot with sugar or hot pickles.

Am also sending few more ragi dishes to JFI-Ragi event:
Ragi Murukku
Multigrain Bread
Ragi N Wheat Coconut Noodles
Steamed Ragi Veggies Rolls
Lemony Ragi Noodles
Ragi Sweet Puttu
Vegan Ragi Cookies
Ragi Idli
Ragi Sweet Dumplings/Kozhukattai

Red chori well known as cow peas/red beans is a leguminous seed which is made of 25% protein and its rich in carbohydrates, a group of vitamin B,as well as vitamin C, which is needed for maintaining good health and fighthing diseases..Its contains calcium,vitamin A, phosphorus, magnesium, iron, copper, zinc and many more dietary fibre, its totally trans fat and cholesterol free..Red chori can be cooked very faster than beans and they are used in many cuisines, cow peas are used in making peas casseroles,purees, cakes,gravies, main courses in many more parts of the world...Usually i used to make out sundals with this red chori and pressure cook them upto 1 whistles, this time i went crazy and pressure cooked them for a long time, the result was over cooked cow peas, i dont want to throw those over cooked peas which i turned as puree with hand blender  and prepared this dosa with oats, rava, rice flour..for my surprise this dosa tasted fantastic with sambar and chutney and even my H liked it..Such a healthy dosa and delicious dish suits prefect for dinner can be prepared instantly which is quite ready within half an hour..Am sending this dosa to MLLA-19th Helping guest hosted by EC of Simple Indian food,event started by Susan..


2cups Red chori puree
1/4cup Roasted rava
1/2cup Quick cooking oats
1/4cup Rice flour
Salt
1tsp Cumin seeds
Oil

In a large bowl, add the red chori puree, roasted rava, quick cooking oats and rice flour,turn everything as dosa batter (add water if needed);let them sit for half an hour..heat a nonstick pan and pour a ladle of this instant redchori & oats dosa batter, drizzle the oil and cook on both sides until the dosa get well cooked..

Serve hot with any chutneys!