Tag Archives: student cooking

¤ MILLET COOKIES | COOKIES – MERRY CHRISTMAS SPECIAL🎄 ¤

🎄X’mas🎄

Millet Cookies

Quick, easy n hassle free

 specially, when busy on a shopping spree

Crumbly, soft, freshly made melting moments

Pure bliss, wonder baked goodies of enjoyment

Make warm memories and forever bring cheer

🎉On X’mas and New Year!🎉

c1
Enough COOKIES for a cookie monster!

Prep time : 10 mins; Cooking time : 15 mins; Makes : 30 – 40 pieces

Ingredients  :

  • 500 gm s or 3 1/2 cups of Ragi | finger millet flour
  • 3/4 – 1 cup coconut oil or unsalted butter
  • 3 – 3 1/2 cups powdered brown sugar
  • 1 1/2 tsp cinnamon powder
  • 1 1/2 tsp vanilla essence
  • 1 tsp baking powder
  • a pinch of salt

Method :

  1. Preheat the oven at 170 C for 10 mins and evenly grease the cookie tray with a tsp of butter or coconut oil.
  2. In a bowl, mix together all the dry ingredients, namely flour, sugar, salt, cinnamon powder and baking powder. Then add coconut oil or melted butter and knead the flour into a pliable dough.
  3. Roll the dough into little balls and flatten them. On the front side, mark them with the back of the fork.
  4. Bake them for 12 – 15 mins and let them cool down completely on a cooling rack, before attempting to touch them!
  5. Store in an airtight container and enjoy with a cuppa of milk, tea or coffee.

Variations :

  1. Other flours, like pearl millet, oatmeal, almond meal, whole wheat, multigrain or all purpose can be used.
  2. 1 – 1 1/2 tsp dry ginger powder can be added.
  3. 1 well beaten egg can be added for a chewy texture.
  4. Chocolate chips and 1/2 tbsp cocoa powder can be added.
  5. Dry fruits like raisins, almonds, cashews and pistachios can be added whole or chopped.
  6. After kneading the dough, roll the dough into a cylindrical log with the help of a cling wrap and tighten the ends. Refrigerate for at least an hour, then remove the wrap and cut into circular discs and bake.
c2
Finger Millet Cookies

    ’tis the season to be jolly…la…la…lllaaa!🎶

            Season’s Greetings to all my amazing readers!!!🎉

 

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🍋 FRESH LIME JUICE | LEMONADE | NIMBU SHERBET | NIMBU PANI 🍋

“It’s HOT! It’s HUMID!”, we utter

“This year’s the hottest”, echoes every summer

Mercury reaches 39 C, Breaking news play

Guess now it’s official! TouchĂ©

Fresh lime juice, a quick-fix potion

Refreshing, energising, thirst-quenching solution!

LJ3
Fresh Lime Juice

Prep time : 15 mins ; Serves : 4

Ingredients  :

  • 1 juicy medium to large lime or lemon
  • 3 1/2 – 4 cups of water
  • 1/4 tsp salt
  • 6 – 9 tsp of sugar

Method :

  1. Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
  2. Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!

Variation :

  1. A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
  2. Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
  3. Sugar may be replaced with Jaggery syrup or honey.

Tips :

Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.

 

LJ2
Chilled lemon sherbet

♦️ BEETROOT KOSUMALLI | BEETROOT SALAD ♦️

Deep velvety bold burgundy

Salads always trendy

Tumbled, tangled and tassled

Appealing when unravelled

Refreshing and pleasantly sweet

With just a touch of  tang and heat

Place it in  your own bank of experience

Enjoy this symphony with a guiltless conscience

BK1
Beetroot Kosumalli

Prep time : 10 mins; Cooking time : 5 mins; Serves : 4

Ingredients :

  • 3 medium sized  beetroots
  • salt to taste

Ingredients for tempering :

  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentils (optional)
  • 3 – 4 green chilies
  • a pinch of asafoetida
  • a few curry leaves
  • 1 tsp sesame oil | any cooking oil of choice

Ingredients  for garnishing (optional) :

  • 1 tbsp of grated coconut
  • 1 tbsp of finely chopped coriander leaves
  • Juice of half a lemon or a full one

Method :

  1. Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
  2. Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
  3. Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
  4. Garnish with grated coconut and finely chopped coriander leaves.
  5. Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.

Variations :

  1. This kosumalli salad can be made with  grated carrots or finely chopped cucumbers.
  2. Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
  3. One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)
BK2
Look so perfect standing there

 

â—‡ STEAMED CORN â—‡

Snacked on steamed corn, first time at the theatres

Knew pronto, gotta share the recipe with readers!

A novelty mildly spiced, minimalistic and easy to make

Steamed corn, fresh spices and salt, is all you take!

Welcome rain, movie or an afternoon siesta

With steaming hot corn and enjoy a sublime fiesta!

A regime, corny to taste but not to sound

Feel free to add seasoning of choice and play around

Also, probably like to share, an interesting spice mix, you found !

sc

Prep time : 5 mins; Cooking time : 15 mins; Serves : 4

Ingredients :

  • 500 gms of Corn kernels
  • 1/2 tsp red chilli powder
  • 1/4 tsp freshly cracked peppercorns
  • salt as per taste

Method :

  1. Steam cook the corn kernels in a pressure cooker upto 2 whistles.
  2. Toss around the steamed corn till well coated with red chilli powder, freshly cracked peppercorns and salt.
  3. Serve steaming warm corn. Bon appetit!

Variation :

Season with spices and herbs of choice.

¤ ROASTED CORN ON THE COB | BHUTTA | CHOLAM ¤

Around three years back, we had taken a getaway trip to Yercaud, a nearby hill station. We were advised to see the Pagoda Point, one of the few tourist attractions there. Next morning, weather was chilly with a light drizzle and we were on our way, up the winding hills, to visit this vantage view point.

On arriving, we realized that we were the only tourists up there and for company, a sole soul, a lone salesman, selling roasted Corn On the Cob. Pa was puzzled as to how he managed to do business up here, with practically no customers, except a few rare ones like us?! The Corn seller came up to Pa and asked him if he wanted to buy Corn. Since we had  been eating a lot of corn during the past few days, strolling up and down the streets, as tourists, with pretty much nothing to do, Pa declined politely, saying we have been having a lot of corn lately, so sorry – not interested. To which, the infallible, Corn seller promptly challenged “Sir,You may have had corn everywhere but you would never have had one, at the Pagoda Point?” Pa’s puzzle was clearly solved.

Holding and biting onto, our very own personal warm Corn on the Cob (our nth one, on this trip), we enjoyed the scenic view in the heavenly lap of Nature’s beauty @ our final destination, Pagoda Point.

Corn on Cob Watermark 2
Corn on the Cob

Prep time : 5 mins; Cooking time : 10 mins; Serves : 4

Ingredients :

  • Corn on the cob – 4
  • Lemon – 1 / 2
  • Rock Salt powder – 1 tsp
  • Red chilli powder – 1/2 tsp

Method :

1. Cut the lemon into 4 equal pieces. Mix the salt and red chilly powder together. Set aside.

2. Remove the husk and silk from the corn and roast the Corn on the cob on a direct flame, keeping a close watch, to avoid charring and turn continuously, to have it evenly roasted all around.

3. Dip one lemon wedge in the salt and red chilly powder. Squeeze it gently and simultaneously, rub it evenly, all around the corn.

Go on, grab a warm bite!

corn on cob1
Roasted to perfection

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¤ KARA PORI | MASALA PUFFED RICE ¤

Publishing my blog, made the older one happiest, her mouth drooling at the thought of getting new and interesting dishes. The sisters secretly conspired, to get me making dishes, they wanted. Their plan of action – convince me that the dishes they wanted, would feature ‘Popular’ on the blog!

Seeing a big bag of Puffed rice, in the larder, I asked suggestions, for an afternoon snack? Older one suggested Bhelpuri (her favourite), as she too looked along, the direction of my sight. I observed “It is already on the blog, maybe something else, to put up as my next post?”

The siblings exchanged worried glances. Has their plan backfired | Is there always another side to the coin?!

I was mighty pleased, in the knowledge of having given them ‘food for thought’ along with ‘food for tummy’!

kara pori 3
A great snack to munch on

Prep time : 10 mins; Cooking time : 20 mins ; Serves : 4 – 6

Ingredients ( organic | unrefined) :

  • Puffed rice – 200 gms
  • Garlic – 1 whole bulb
  • Peanuts – 100 gms
  • Cumin seeds | Jeera – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilly powder – 1/2 tsp
  • Asafoetida | Hing powder – a pinch
  • Sesame oil | Coconut oil | Groundnut oil – 1 – 2 tsp
  • Rock Salt powder – 1/2 tsp or as per taste
  • Curry leaves – 3 sprigs
karapori4
Wide pan to assist in mixing

Method :

1. Peel and crush the garlic cloves into a fine paste in a mortar and pestle or a blender.

2. Take oil in a wide bottomed large pan (helps in mixing the voluminous puffed rice). Add peanuts, fry them well till brown and crispy, next add garlic, turmeric powder, red chilly powder, curry leaves, asafoetida powder, salt (add very little, just enough for the garlic, as the puffed rice does not absorb salt) and stir constantly to roast well. Finally, add the puffed rice. Mix well for about 2 – 3 mins and switch off heat.

3. Let it cool down to room temperature and then store it in an airtight container. Can be stored for  about 3 – 4 days, but as usual, never last that long at my place.

Great snack to munch on, infact tough to stop. Enjoy!

karapori5
Kara pori | Masala puffed rice

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¤ ROASTED MAKHANA | FOX NUTS | LOTUS SEEDS ¤

12th Std CBSE results, are out and the School Topper, with a whooping 95.8% is the older one.
Maa is extremely proud and Pa says he is ‘Borderline Arrogant’! I am very happy to share this wonderful news and thankful, to see all her efforts, culminate in a spectacular achievement.
One among, the many of her, upcoming treats, is a movie at home. Topper’s pick. Cinema makes sense, only if we have something to munch on, even the dialogues, seem to sound clearer!
Popcorn is a hot favourite but one must try, another nutritious and healthy alternative Makhana | Fox nuts | Lotus Seeds, made oil free.

makh
Let the Showtime begin!

Prep time : 5 mins; Cooking time : 20 mins; Serves : 4 – 6

Ingredients :

• Makhana | Fox nuts | Lotus Seeds – 300 – 500 gms
• Pepper powder – 1 tsp or as per taste
• Rock Salt powder – as per taste

Method :

1. Set the oven at 180°C. Dry roast the Makhana in an oven for 20 mins. Make sure to toss them in between till evenly browned. It can be dry roasted and evenly browned, in a pan too.
2. Season with salt and pepper (or experiment with, any seasoning, of your choice). At first, season it lightly, taste and check, if required, throw in some more seasoning. Simply done, healthy snack is ready. Grab your personal bowl, seat and clicker. All in control.
Let the Showtime begin!

makhana1
Roasted Makhana | Fox nuts | Lotus Seeds

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