Chocolate Muesli Bar for My 50th Post & A Few Awards

My 50th post… a milestone achieved. It’s a little over 3 months that I am a part of this foodie blogosphere and yet it seems it was quite sometime back when I wrote my first post- Maavinkayi Chutney. I have made 44 new friends with similar likings who are following my blog. I am very thankful to them for being so supportive.

I remember when I was editing my first post, I was so nervous thinking is it the right post as the first post… and with all those mixed feelings, I just posted it, as we all loved the recipe very much. For that post I got 6 comments and I had 2 people following the Blog. I would think sometimes, now that I have started this blog, would I have enough recipes to post? But gladly I am still posting and still have enough and more to share…. As a matter of fact I have become more experimental and try many more things in my small little kitchen. My family has started teasing me by saying that we eat only blogged food .

I am extremely thankful to S for being so supportive . He would read each and every comment that I get for my posts. He would pick up trendy platters, suggesting that they are good for my clicks. He would also read my posts critically and give his inputs.

The most important thing that I learnt about myself after I started blogging is.. I can write and for this I must thank myself, because if it were not for this blog, I would have never realized about this skill.

If I see my first post today, I have come a long way. My friends in the blogosphere were really kind to shower awards on a novice like me. And today with this post I am sharing a few more, I am accepting them humbly and I will try that I do not disappoint my friends and readers in future too, and keep sharing new and interesting recipes.

I am extremely thankful to Padma and Sushma Mallya to pass me the Honest scrap award.

This award comes with the following requirements :

I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

My dear friend Priyaraj has showered me with a yum yum blog award, a giant bear hug award and 360° Foodie Award . Thanks a lot dear, I feel honored and at the same time humbled. It means I have to improve and become better in my skills.

You guys have made my day especially when it’s coming just before the 50th post. I am passing on these awards to all new bloggers, please feel free to take them. I am doing this because the last time I passed on the awards a few people did not even acknowledge it. I do not want to dishonor the awards as they mean a lot to me. I hope my fellow bloggers would empathize with my feelings.

Ten Honest things about Me.

1. I am a Sagittarian.

2. True to a Sagittarian, I am very honest.

3. I am an extrovert and mix up quickly but I am extremely picky about my friends.

4. I hate people taking me for granted.

5. I hate keeping any one’s money and at the same time some one not paying me back, a virtue I learnt from my dad.

6. I love buying cookery books and have a huge collection.I can read cookery books like a novel and keep admiring the clicks.

7. I regret a lot of times that I sacrificed my career.

8. I am a cleanliness freak and sometimes I go hard on myself because of that. Though the last few months I have been lenient with myself.

9. I am too attached with my personal belongings and would not like to share them easily, especially my crockery and my books.

10. I am a self learner. Most of the things that I have achieved is through hard work and patience.

Coming to the recipe. This is a recipe which S suggested I should make. The kids do not like eating Muesli, so mixing it with Chocolate helps me serve 2 purposes- make them eat Muesli and consume my chocolate slabs which I had bought in excess greedily.

These are very healthy bars with the health benefits of both the Muesli and the Chocolate. Chocolate is a natural antioxidant.The main ingredient in chocolate is cocoa beans - the seeds of the fruit of the cacao tree. Recent studies suggest that the antioxidants in foods may reduce the risk of many kinds of illness, from heart disease to cancer. Antioxidants like those found in dark chocolate and cocoa have also been linked to some of the hallmarks of good cardiovascular health such as enhanced blood flow, healthy cholesterol levels and, in some cases, reduced blood pressure. So should not we indulge in more Chocolates?

About the Muesli

A diet rich in fresh fruits and vegetables has been shown to significantly reduce the risk of cancer and other age-related diseases, and fresh muesli is a tasty way to start the day with one or two portions of fresh fruit.

Oat products have been shown to help lower high blood cholesterol concentration (hypercholesterolemia) and thereby reduce the risk of arteriosclerosis and also

Products made from whole oat and wheat grains are rich in fibre and essential trace elements. Some types of nuts (especially hazelnuts) are rich in omega-3 fatty acids, which are associated with many health benefits, including the development of the nervous system.

All this makes the Chocolate-Muesli bar a very healthy combination to indulge in ,especially for the growing children and also the Mom’s to be. These can be given in lunch box or after play in the evening or to satiate the hunger pangs.

Ingredients for Chocolate Muesli Bars

300gms dark compound

125gms Muesli

2 tbsp unsalted butter

Method

Break the dark compound into small pieces and melt it on a double boiler.

Mix in 2 tbsp butter and Muesli. Mix properly.

Spread a parchment paper on a baking sheet.

Using the curved part of two spoons spread the mix into a bar shape on the paper. You can make round shapes also which I made a few.

Then even the sides and top surface as much as possible using the plain side of the spoon.

These bars do not have a smooth finish so don’t panic.

Refrigerate for 1 hour or keep in the freezer for 15 mins.

The bars are ready to serve. The bars have a nice crunch because of the Muesli . One can use milk chocolate or a mix of milk chocolate and dark compound. As we like the bitter version, I have used only the dark compound.

My bars are heading to CFK- Chocolate

This event is hosted by Hema of Salt to taste and is the brain child of Sharmi of Naivedyam.
I am also sending this to Food for seven stages of life- Pregnancy hosted by Sudeshna of Cook like a Bong and Radhika Vasanth of Saurashtra Kitchen.

reade more... Résuméabuiyad

Idli – Sambhar with Onion & Tomato Chutney

This is an ideal breakfast for any day but I had made it especially for my SIL and brother whom I met after almost 2 years. This is an all time favorite of S and  even he was  demanding it for quite some time. Finally I made  and it turned out really good.  Idli with sambhar and chutney is a very healthy meal as the Idli is steam cooked so has no oil and it’s easy to digest. It makes a good meal for ill people for the same reason.

After tasting it, my brother commented also, that we have Idli in all the best restaurant’s in London( he mentioned Sarvana Bhavan too) but they can’t make what you have made . I do not want to sound that I am boasting about myself but it’s true that today I make them better than my MIL, who is an extremely talented cook, from whom I started learning the South Indian cooking. Over the years I have experimented with the proportions of the ingredients and have come up with various proportions which make soft textured Idlis. And surely I will share them gradually with every one.

Idlis remind me of my favorite Idli joint in Chennai – The Murugan. When we used to live there, almost 2-3 times a month we would visit this place and hog on those gorgeous Idlis. They serve Idli with four diffent kind of Chutneys and Sambhar. Of all the chutneys, I loved a cooked version of the tomato chutney they served, and I am still hunting for it’s recipe. If anyone reading this blog knows how to make it, please share it with me.

I had made another cooked version of tomato chutney, but with the onions. We all love this chutney a lot and this is a versatile chutney as it can be spread on bread to make a Sandwich or can be eaten with Chapati as a side dish. It’s tangy and spicy and breaks the monotony of eating Idli only with the  traditional coconut chutney. It can be cooked really quick and asks for very few ingredients, but the end result is guaranteed. My brother liked it too.

The Sambhar I make is a Kannadiga version and has a delicate flavor of cinnamon. For the recipe of my version of Sambhar Masala click here. This is my MIL’s version of the masala and is really good.

Ingredients for Tomato-Onion Chutney
1 medium onion roughly chopped
1 large tomato roughly chopped
2 small lines of curry leaves
1 small spoon  of fenugreek seeds
2 large garlic pods
6-7 bedagi chilies
salt to taste
2-3 tsp thick tamarind pulp
3 tsp oil to cook
1 tsp oil for tempering
1/2 tsp mustard seeds
a pinch of heeng (asafoetida)

Method

Heat oil and add fenugreek seeds, followed by red chilies, curry leaves and garlic. Immediately add onions and cook till translucent. Add salt and tomatoes. Cook till tomatoes are done. Cool and grind it with the tamarind paste.

Now heat oil for tempering and mustard and asafoetida. Pour it over the chutney.

I am sending this chutney to Think Spice- Think Red Chilies hosted by Laxmi Venkatesh of Kitchen Chronicles and is the brain child of Sunita Bhuyan of Sunita’s World


Ingredients for Idli-
Serves 4
2 1/2  cups Idli Rice
1 cup Urad dal (split black lentil)
1 tsp fenugreek seeds
1/2 cup cooked rice (I used sona masoori)
Method

Soak the rice and soak the lentil along with the fenugreek seeds separately for 3-4 hrs.

Grind the rice coarsely to a fine semolina like state using water.

Grind the lentil finely to a smooth paste also grind the cooked rice to a smooth paste.

Combine the three and adjust the consistency by adding water. It should be of a pouring consistency.

Leave it covered to ferment overnight.

Add salt to the fermented mix and mix properly.

Grease the idli  mould and pour the batter in it.

Steam cook the Idlis without putting weight  in a covered utensil or pressure cooker  for 10-12 mins.

Let the idlis cool  a little and then remove then run a knife or a spoon along the edges of the idli and remove them.

Ingredients For Sambhar

1 cup Toor dal (split pigeon peas)
2 onions sliced
2 strings curry leaves
3-4 tbsp sambhar masala
oil to cook
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp turmeric
tamarind paste to taste
salt to taste
1/2 tsp asafoetida
Method

Cook the lentil in a pressure cooker till it’s soft. (4-5 whistles)

Heat oil and add the mustard seeds and let them splutter then add fenugreek seeds and curry leaves. Add asafoetida and onions. Cook till translucent. Now add the turmeric, sambhar masala, salt and tamarind pulp. Now add the mashed lentils and cook for 2 –3 mins so that the masala gets mixed properly in the dal. Now add water gradually and keep mixing. Bring the sambhar to a boil then simmer and cook for another 5-7 mins. Add chopped cilantro.

I am sending this to  It’s Vegan world- Indian hosted by Erbe in Cucina and is the brainchild of Vaishali .

reade more... Résuméabuiyad

Chana Masala- Version I

Every house has it’s own version of making the Chana (Chick Peas/ garbanzo). I make this in various versions which I will post gradually. This is a very popular dish of the North India. In a Punjabi house hold, it’s a commoner and is made at least twice in a month.

As I  have mentioned in my previous posts also, I have grown in a very regional atmosphere, so I have tasted this Chana made by lots of Punjabi aunties. I remember there was this Sardarni  Singh aunty , she used get us the Chana/Chholey when ever she visited us, and me and my brother would attack on it the minute she left. Gluttons we were… I will post her version of Chana some other time.

When ever it was cooked at my mom’s place my father used to call them “Sholay”.  Sholay in Hindi means ‘long stretches of flames as seen during volcanic eruptions’! He always would say it’s easy to digest Puran which is a sweet dish made out of bengal gram/ Chana dal, as it has sugar but not the masala version. And then both of them would have a big argument on that. But for me and my brother whether one makes Puran or Chana Masala we  did not bother, we were the eaters ready to eat. And now my both kidos love them like wise.

Someone  else had left a comment that her husband calls these “Bofors” . I really liked the name.

So here’s the first version with a delectable taste which my family enjoys  eating thoroughly.

 

Ingredients

350 gms dry Chick Peas

To grind together

4 onions largely chopped

5-6 large garlic pods

2 inch piece ginger

3 tomatoes chopped roughly

The dry spices

2 bay leaves

4 whole green cardamom

4-5 tbsp coriander pwd

2 tbsp cumin pwd

1 tbsp degi mirch

1 tbsp lal mirch/ red chili pwd

1 tsp turmeric pwd

1 1/2 tbsp amchoor pwd/ dry mango pwd

3/4 tsp garam masala ( mine is very strong)

2 tsp rock salt

a generous pinch of Nutmeg

and also…

1/4 tsp soda bi carb

salt to taste

a mixture of ghee and oil for cooking

Method

Soak the chick peas overnight / 8 hrs. Mix in 1/4 tsp soda bi carb. This helps the chick peas to become soft. Pressure cook for 5 whistles and then reduce the flame and cook for another 10-15 mins.

Heat the clarified butter (ghee) and oil in the ratio of 3:1. Throw in the bay leaves and cardamom.

Put the  onion-tomato mince and sauté till the oil separates. Add all spices and salt except the nutmeg.

Add the boiled chick peas/ Chana and put water to adjust a gravy like consistency. Bring the curry to a boil and then simmer and cook for another 10 mins. Just before removing add the nutmeg and mix.

Garnish with ginger juliennes and cilantro.

Serve with Jeera rice/ Puri/ Bhatura/ Naan.

I personally like it with rice along with some raw onions.

Cooking in clarified butter gives the Chana a delectable taste. A must try for which I will personally vouch , and nutmeg adds a mild fragrant flavor to the curry.

This Chana Masala heads to MLLA- 15  hosted by Sia at Monsoon spice and is the Brain child of Susan of The Well Seasoned Cook

and to Side dishes for Chapati at Viki’s Kitchen hosted by Vicky Xavier

reade more... Résuméabuiyad

Lal Math Bhaaji - a healthy indulge

Hi friends. I am posting a very simple but a very nutritive  leafy vegetable today that is Lal  Math / Lal Chavali it is also called Lal Bhaaji in Chhattisgarh. This red leafy vegetable has a nice taste and is very rich in Iron, a mineral needed by people in all age groups. Iron as we all know is an important constituent of Haemoglobin a red pigment which carries oxygen in our body.

This is very healthy to eat during Pregnancy as it’s easy to digest and rich in essential nutrients. It’s very nutritive for growing children too. And addition of lentils in the Bhaaji, adds protein component to it which are very important for cell growth.

This  veggie is close to my heart as I have loved eating it since my childhood at my grand mom’s place fresh from the farm. It had a different taste and colour which we do not get today. But for a change this particular batch that we got,  after so many years tasted very similar that I ate at my Grand mom’s place. So I thought of sharing it with every one.

This goes best with hot steaming rice with ghee on top. If the leaf is of good quality the entire rice turns reddish in colour with it’s juices. Mine just happened.

Ingredients

a large bunch of lal bhaji/ lal maath

4-5 garlic pods

4-5 green chilies

2 onions finely chopped

1/2 cup soaked bengal gram

1/2 tsp turmeric

1 tsp red chili pwd

1 tsp mustard

salt to taste

oil to cook

Method

Separate the leaves from the stem and wash them in water 5-6 times to remove the traces of soil.

Chop the leaves and the tender stems finely.

Heat the oil  and add mustard seeds. After they splutter add the chopped garlic and chilies. When the garlic turns light brown in color add the soaked dal and the onions and saute for few minutes and then add the chopped bhaaji and salt. Cover and cook till it’s done. Now add the turmeric, coriander and chili pwd. Mix and cook for few minutes.

Serve hot with rice/ roti.

I am sending this to Food for seven stages of life- Pregnancy hosted by Sudeshna of Cook like a Bong and Radhika Vasanth of Saurashtra Kitchen.

and to It’s Vegan world- Indian hosted by Erbe in Cucina and is the brainchild of Vaishali

reade more... Résuméabuiyad

Indian Cooking Challenge-August, Festival Special

Hi! Everyone. I had almost decided not to participate in the challenge this month. I had missed my Ganesh Puja this year because of the unwelcomed Viral fever and then by the time I started  recuperating, I was attacked by dehydration. These few days had been a nightmare…nevertheless I just motivated myself to make one recipe , but then I remembered we had to make two or more. …I don’t like Valli for that…just kidding, more self motivation and I was ready for it.

Eversince the ICC was announced I wanted to make the Modak as I had never tried the steam version. Ukadiche Modak a traditional recipe from Maharashtra(Steamed Modak) have to be mastered, and people take years to learn to make the right  textured Ukad (steamed dough). I must thanks Mints that she shared her recipe with us. I was desperate to try it, and I must say for the first time, the Ukad was not bad.

The other recipe I wanted to try was Churma Laddoo as I just love them and had not tried them either. Thanks Lata for sharing the recipe.

Ingredients For The Modak
For The  Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup gur/jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
For The Cover - Ukad 1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil
Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down. I personally like the stuffing (saran) made with sugar which I will try later.

Method for Cover -
Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and cook it with  steam for 2-3 minutes and then put it off heat.
Let the covered pot cool down for 15 minutes or so. Then use water and oil and knead the dough properly for about 10 mins.. Do not use water excessively.
The dough  will   be warm so be careful and use cold water to keep your hands from burning but do not use too much water. If you think the dough is little sticky,  add 1-2 tbsp maida to it and make the dough.

Making  Ukadiche Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I used normal pressure cooker pans and just greased them.In the pressure cooker put enough water but it should not enter inside the pan.

Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil( I used my hands to make the puri). Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks. Now dip each modak in cold water and put it in the steamer. Keep them at some distance so that they do not stick to each other.

Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing moodaks from steamer.

I served the Modaks with Ghee but it can be served with coconut milk also.

Churma Laddu From Tarla dalal Shared by Lata
Making Time : 45 mins.
Preparation Time : 15 mins.
Makes 10 laddus.
Ingredients 1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
or
1 1/4 cups normal wheat flour + 4 tbsp semolina ( I used this method)
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus

Method 1.Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2.Divide the dough into 8 equal portions.
3.Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

4.Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5.Drain on absorbent paper and allow them to cool.

6.Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7.Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.

8.Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9.Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10.Allow the mixture to cool slightly.
11.Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
*If you feel the mixture is very dry used hand dipped in milk to make the laddoos.
12.Store the laddus in an air-tight container.
Both the recipes turned out well for the First time try..I just hope that, I am not the last person to post it as I made everything today only.

reade more... Résuméabuiyad