Monday, 25 September 2017

Tapioca Pancake | Sabudana Thalipeeth - No oil recipe




Sago or sabudana is often considered as a super food which is full of energy and carbohydrates. Sago is basically extracted from the sago palm trees or more importantly from their stem in a starch form. Sago is also known as tapioca pearls. It is one of the rich sources of starch and carbohydrates and is used as a culinary delicacy in many cuisines, especially in India.




Sabudana is full of energy and can be safely had by any individual, irrespective of age. In festive seasons, dishes related to sabudana or tapioca pearl is much common in every household of India. The sabudana pancake is a delicious Maharashtrian cuisine which also named as sabudana thalipeeth.





This is basically made from tapioca pearls, potatoes. The addition of potatoes to the recipe makes it soft and also acts as a binder for the pancake. This is a much flavor-full, very easy and simple traditional fasting dish.





The dough is same as of sabudana vada, but this recipe uses no oil. Traditional recipe uses some ground peanuts, but I have not used them here as I ran out of peanuts. Sabudana pancake tastes very delicious and is quite filling too. This tapioca pancake recipe is contributed for 111th Foodie Monday Blog Hop where the theme is #DurgaPujaRecipes.


Preparation Time : 5 mins | Soaking Time : 2 hrs | Cooking Time : 30 mins 


Ingredients :        


Ingredients
Measurements
Sabudana (Tapioca Pearls)
1 cup
Potato (boiled)
2 no.
Green chili
3-4 no.
Ginger (grated)
½ tsp
Coriander leaves (finely chopped)
1 tbsp
Cumin seed
1 tsp
Salt
As needed


Method :
  1. First soak the sabudana in sufficient water for 2 hours or overnight (preferable).
  2. In a large mixing bowl, mash the boiled potatoes, then add finely chopped green chilies, grated ginger, chopped coriander leaves, salt, soaked sabudana.
  3. Mix everything well to make a dough type mixture.
  4. Take a lemon size ball of dough mixture. Flatten the ball to about 4" circle by placing in between two plastic sheets.
  5. Heat a nonstick pan and place the flattened dough on hot pan.
  6. Cook for 1-2 minutes. Using a flat spatula, flip the pancake and cook the other side for 1-2 minutes.
  7. Remove the tapioca pancake from the pan.
  8. Repeat with rest of the dough mixture.
  9. Serve hot with curd !




Notes :

  • This is totally a no-oil recipe. If desire, little oil or ghee can be used while cooking the pancake.
  • For fasting purpose, use sendha namak instead of normal salt.

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Saturday, 23 September 2017

Tapioca Custard Apple Pudding | Sabudana Sitaphal Payasam

Sabudana Kheer / Sago Payasam / Tapioca Pudding is a very traditional Indian sweet dish. This is made across most regions of India specially during fasting. Besides satiating our taste buds in the fasting season, sabudana or tapioca pearl can fulfill the nutritional needs of the body. Sabudana is highly rich in carbohydrates.




To the simple sabudana kheer, I have added custard apple pulp to give a fruity flavor. This sabudana custard apple kheer can be served chilled as well as warm. There is a bit unique taste in the kheer due to addition of custard apple pulp and also the pulp gives the kheer more thickness. This kheer is so simple and easy to prepare and tastes heavenly. Here the process of condensing the milk will give the kheer a nice creamy texture. The sabudana custard apple kheer can be made for festive, other special occasions or even just as dessert. 
Lets go in details.



Preparation Time : 10 mins | Soaking Time : 2 hrs | Cooking Time : 30 mins 


Ingredients :        

Ingredients
Measurements
Sabudana (Tapioca Pearls)
1 cup
Custard apple pulp
½ cup
Sugar
1 cup
Milk
1 litre
Ghee
1 tsp
Cardamom powder
1 tsp
Cashew
¼ cup
Raisin
¼ cup


Method :
  1. First soak the sabudana in sufficient water for 2 hours or overnight (preferable).
  2. Take milk in a deep non-stick pan and turn on heat.
  3. Add sugar and stir until the sugar dissolves.
  4. Once the milk begins to boil, reduce the heat and allow the milk to reduce to about 3/4th quantity. 
  5. Add soaked sabudana and mix well.
  6. Cook till the kheer thickens and the sabudana is completely cooked and gets translucent.
  7. Next add custard apple pulp, cardamom powder. 
  8. Stir well and simmer for 5-6 minutes more on low heat. 
  9. Turn off the heat.
  10. In a small pan, add ghee and fry cashews and raisins.
  11. Add these fried cashews and raisins to the kheer and stir well.
  12. Let the kheer or payasam to cool at room temperature and then put in refrigerator.
  13. Serve the sabudana custard apple kheer cold !




Notes :

  • This kheer or payasam tastes good both hot as well as cold.
  • The process of condensing the milk will give the kheer a nice creamy texture.
  • The kheer thickens as it cools, so always check the perfect consistency of the kheer while cooking.

This sabudana custard apple kheer is contributed for 32 Healthy Wellthy Cuisines where the theme is 'Navratri Fasting Dish'

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Wednesday, 13 September 2017

Pumpkin Cheesecake Popsicle




No bake cheesecakes are always so easy and always come out phenomenal. But how about a cheesecake popsicle ?, yes heard right. I am talking about a popsicle which is prepared from cheesecake. In this post, I have come up with 'pumpkin cheesecake popsicle'. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite.  These are so much aromatic, flavorful and delicious dish and have no added eggs, that means purely eggless and also no need of baking. Just whip everything quickly, pour into molds and then freeze. 





These cheesecake popsicles are basically frozen cheesecake batter. The cheesecake is filled with the perfect amount of pumpkin and spice. When pumpkin cheesecake popsicle is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. Pumpkin cheesecake popsicle is one of the representative dishes of world which you can serve in any special occasions. This quick and easy recipe requires only 10 minute for the preparation with just a few ingredients. So lets go in details as mentioned below.


Preparation Time : 10 mins  |  Cooking Time : 0 mins


Ingredients :        

Ingredients
Measurements
Cream cheese
200 gm
Sour cream
¼ cup
Powdered sugar
½ cup
Milk
1/3 cup
Pumpkin puree
½ cup
Digestive biscuit / graham crackers
6 piece
Butter (melted)
2 tbsp
Vanilla essence
½ tsp
Cinnamon powder
¾ tsp


Method :
  1. Take cream cheese, cream, powdered sugar, milk, pumpkin puree, vanilla essence, cinnamon powder in a mixing bowl. Mix everything until well combined. 
  2. Pour the mixture into popsicle molds, leaving about 1 inch of the top empty where the crust will be filled. 
  3. Tap the molds to remove any air bubbles and keep aside.
  4. Next grind all biscuits to a fine powder. Take out to a bowl and add the melted butter.
  5. Mix well so that the texture of the mixture resembles wet sand.
  6. Put this biscuit mixture on top empty part of the popsicle mold, evenly press down gently using fingertip and put again some biscuit mixture till the top 1 inch of the mold covers by the crust.
  7. Insert popsicle sticks at center top of the mold. 
  8. Put in freezer for at least 3 hours or overnight and then serve !





Notes :

  • Prefer to use cream cheese at room temperature.

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Monday, 11 September 2017

Grilled Pineapple Skewers with Chili-Honey Drizzle


Pineapples are a delicious tropical fruit that have been celebrated for centuries not only for their distinct and unique taste, but also for their seemingly miraculous health benefits. Pineapples are eaten fresh, juiced etc., actually there are so many ways to use pineapples. 


Pineapple is a good source of vitamin C and yes, so many medicinal benefits are there which include improve digestion, help in weight loss, strengthen bones, improve oral health, reduce inflammation, prevent cancer, improve heart health, improve the immune system etc. Here I have come up with grilled pineapples which are threaded in a skewer and drizzled by a sweet and chili condiment. Sweet and chili flavor comes from the mixture of honey, chili flakes and also with a dash of fresh lime juice. 




After grilling, the pineapple becomes soft, tender and melts in mouth ! Also grilled pineapple doesn’t alter the taste buds like raw pineapple does. Basically the bromelain enzyme in raw pineapple kill the top layer of taste buds on tongue and hence making it hard to taste for a few hours afterwards. So if this type of issue is there with you, then I can assure that this grilled pineapple skewers is the best way to enjoy without any fear of taste buds get killed. 


Here the pineapple is not cooked fully, just grilled a bit to break down the enzyme. These grilled pineapple can be used in a mock-tail which tastes heavenly. Do check my earlier post virgin grilled pineapple mojitoa fun and easy twist to the traditional refreshing virgin mojito which gives a whole new level of fruity and smoky flavors
This grilled pineapple skewer with chili-honey drizzle is a perfect light dessert. These are so easy to make and even easier to eat. So lets go in details.



Preparation Time : 10 mins  |  Cooking Time : 8 mins 


Ingredients :        


Ingredients
Measurements
Pineapple (ripe)
1 no.
Honey
¼ cup
Chili flakes
2 tsp
Lime juice
2 tbsp
Butter
For brushing the pan
Bamboo skewer
As needed


Method :
  1. Soak all the bamboo skewers for 10 minutes in water and keep aside.
  2. Cut the leaves off the top of the pineapple, then peel it with a serrated knife.  
  3. Remove any eyes with a paring knife and then cut into 1 inch slices.
  4. Keep those slices as it is just by removing the core or cut into desired shape.
  5. Arrange few pineapple pieces on skewers depending upon size of the pineapple piece and length of skewer.
  6. Next brush the grill pan very lightly with butter and heat the pan over medium heat. But I usually avoid brushing the pan and my pineapples get grilled well.
  7. Place the pineapple skewers carefully on the hot grill pan.
  8. Cook for 3 minutes, then flip the skewers and let cook other side of the pineapple piece for about 3 minutes.
  9. Meanwhile whisk together honey, chili flakes and lime juice in a small bowl.
  10. Next drizzle the honey-chili-lime mixture over the grilled pineapple skewers.
  11. Then turn off the heat and take out all the skewers from the pan.
  12. Place on a serving platter and brush again lightly with the left honey-chili-lime mixture if desire. 
  13. Serve these warm grilled pineapple skewers immediately !



Notes :

  • Butter is not mandatory. If pineapple slices stick to the grill pan, then brushing the grill pan with butter is must.
  • Prefer to use semi ripe pineapple or fully ripe pineapple. 
  • If you don't want spicy tone, then just omit chili flakes.
  • Honey amount also may vary depending upon the sweetness of the pineapple.

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This 'grilled pineapple skewer with chili honey drizzle' recipe is contributed for 109th Foodie Monday Blog Hop where the theme is 'On a Stick Dishes'.


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Sunday, 10 September 2017

Virgin Grilled Pineapple Mojito

A party is a gathering of people who have been invited by a host for the purposes of socializing, conversation or as part of a festival or any special occasion. A party typically features food and beverages, and often entertainment. This time the theme of Healthy Wellthy Group is "Party Theme". So I have prepared a beverage for the contribution. Instead of depending on fizzy drinks available in the market, it is better to have something homemade for parties. And, yes the homemade virgin grilled pineapple mojito proves that.





Virgin grilled pineapple mojito - A fun and easy twist to the traditional refreshing virgin mojito which gives a whole new level of fruity and smoky flavors.
Traditionally, a mojito is a cocktail that consists of white rum, sugar, lime juice, soda water and mint leaves. But here, this mojito is purely non-alcoholic. Freshly picked mint leaves are muddled with some grilled pineapple chunks. Grilling the pineapple before preparing the drinks really brings out its sweetness and flavor up to fullest. Do not char the pineapples, but just achieve the golden brown delicious coloring on pineapple slices.





This is a so easy to make mock-tail as just grill the pineapple slices, muddle everything and relish. If you’re looking for a fancy mock-tail for your next upcoming party, then I can assure that the virgin grilled pineapple mojito is the ideal match. Made with a simple combination of ingredients, it tastes absolutely divine. So lets go in details as mentioned below.




Preparation Time : 5 mins  |  Cooking Time : 0 mins


Ingredients :        

Ingredients
Measurements
Grilled pineapple slice
4 no.
½ cup
Mint leaves
¾ cup
Lime juice
¼ cup
Soda water
500 ml


Method :
  1. In a blender put all the grilled pineapple slices except keeping 1 slice for further use. Blend well to make a puree.
  2. Chop that grilled pineapple slice which is kept aside.
  3. Take a jar and add 5-6 fresh mint leaves, chopped grilled pineapple slice, sugar syrup and lemon juice. 
  4. Muddle everything well to release the aroma of mint as well as grilled pineapple using a muddler or just use a spoon to gently crush / bruise the mint leaves, chopped grilled pineapple.
  5. Pour the grilled pineapple puree in it & mix well.
  6. Take a serving glass, fill the mixture till 1/4 of the glass.
  7. Add some more chopped mint leaves, slowly pour chilled sparkling water into the glass till it almost reaches the brim and stir to mix.
  8. Serve immediately chilled with ice cubes !



Notes :

  • Sugar syrup can be store bought or homemade.
  • Quantity of sugar syrup may vary depending upon the sweet desire.
  • Only chilled water can be used instead of chilled soda water.
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