Red Dragon Fruit Peda

 

          Check out these yummy Pedas prepared with Red Dragon Fruit. The recipe is very simple with very few ingredients, but the end product is just amazing and mouth watering. These Pedas are visually very attractive to look with its vibrant dark pink / red colour. So check out the step by step pictorial recipe to prepare this sweet treat. 

          Dragon Fruit, be they White or Red, is a versatile fruit with which many desserts can be prepared. Peda on the other hand, is a very popular sweet in the Northern parts of India. It is offered as prasad to devotees in the temples. 

         This Fruit, typically is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name.

• 1 red dragon fruit, pureed
• 2 tbsp. ghee
• 1/2 cup semolina
• 1/4 cup sugar or to taste (I used brown sugar)
• 1/4 cup milk powder
• 1/2 tsp. cardamom powder
• 1/2 cup milk
• 1-2 tbsp. chopped almond

          Heat 1 tbsp. ghee in a pan and add the semolina. Roast on a low flame for 2-3 minutes or till light golden in colour. 

          Add the pureed dragon fruit, cardamom powder and brown sugar. Mix  everything well and keep stirring on a low flame till all the moisture has been absorbed. 

          Now add the milk and cook till almost dry, but moist. Then add the milk powder, followed by the remaining ghee. 

          Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

          Take a little portion of the dough and make round pedas. Make an impression in the centre with your finger and stuff with chopped pistachios and almonds. 

          Yummy Red Dragon Fruit Pedas are ready to be served to Lord Ganesha. 

                    Heat 1 tbsp. ghee in a pan.

Add the semolina & roast on a low flame for 2-3 minutes or till light golden in colour. 

Add the pureed dragon fruit, cardamom powder & brown sugar. Mix  everything well & keep stirring on a low flame till all the moisture has been absorbed. 

                Add the milk & cook till almost dry, but moist. 

                   Then add the milk powder, 

                  followed by the remaining ghee. 

Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

Take a little portion of the dough & make round pedas. Make an impression in the centre with your finger.

               Stuff with chopped pistachios and almonds. 

 Yummy Red Dragon fruit Pedas are ready to be served to Lord Ganesha. 

Green Chutney Rava Idli

 

                A great way to use up any leftover chutney is to prepare these healthy Rava Idlis and have them with coconut chutney and sambar for a wholesome breakfast. The chutney can be made in the usual way one makes at home. Hence in this way you can convert your same old boring idli into something interesting and appetizing. Enjoy having them for breakfast, lunch, dinner or pack them for a lunch box meal.

              This is an instant version of Rava Idli. There is no soaking, grinding or fermenting required in this recipe and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished anytime of the day. 

               You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare this dish.

• 1 cup semolina 
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1 tsp. ginger, grated
• 1/2 tsp. salt or to taste
• 1 cup yoghurt
• 1/4 cup green chutney
• few cashew nuts, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. 

           After it stops spluttering, add the curry leaves, chana dal, urad dal, ginger and asafoetida. Sauté for a few seconds. 

          Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.

          Add the yoghurt, salt, green chutney and chopped cashew nuts. Give it a stir and add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

          Add the eno fruit salt and 1 tsp. water to activate it. Mix well and then spoon the batter into greased idli moulds.

          Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.

      Heat oil & temper with mustard seeds, cumin seeds & dry red chilies. 

After it stops spluttering, add curry leaves, chana dal, urad dal, ginger & asafoetida. Sauté for a few seconds. 

Add the semolina & sauté till light brown. Switch off the flame & allow it to cool down.

Add yoghurt, salt, green chutney & chopped cashew nuts. Give it a stir & add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

                        Add eno fruit salt & 1 tsp. water to activate it. 

                   Mix well & then spoon the batter into greased idli molds.

Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them.

              Serve with coconut chutney & sambar for a sumptuous breakfast.

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Rava Moringa Paniyaram / Appe

 

            Check out this instant version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup. So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can always substitute the rava with any leftover idli / dosa batter to prepare this amazing snack. 

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.