Navratri Recipes

I always love healthy bakes so am trying to bake cakes and cookies using whle wheat flour.This was one such try and I used cane sugar for this recipe.Though the cakes were a bit dense as you can see,the flavour and texture was amazing so no complaints.I loved the lemon flavour in the cake and with the lemon syrup drizzle the cake was outstanding.If you like lemon flavour in cakes then am sure you will fall for it as I did.This is the first time I am tasting this flavour in cakes and I so love it. I had bookmarked this recipe long back.And now when I bought my new bundt mould I wanted to try it out.I already own a silicon bundt mould , when I got my new oven got another pan too so that I bake a bigger batch as mittu loves bundts,cupcakes.

I have failed many times using whole wheat flour for cakes during my initial days of baking, but now I can confidently say my whole wheat bakes are liked by all and mittu is so fond  of homemade cakes that she always asks me to keep homemade cakes and cookies for her snackbox .I soo wish I could bake often as I would love to but time is the major factor.

Whole Wheat Lemon Bundt Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Makes:12 medium sized cookies Recipe Category: Snack | Recipe Cuisine: Indian

Whole wheat flour - 3/4 cup Baking Soda - 1/4 tsp Baking powder - 1 tsp Cane Sugar - 1/4 cup Oil - 1/4 cup Milk - 1/2 cup Lemon juice - 1/4 cup Grated lemon rind - 1 tsp

For the lemon drizzle:

Icing Sugar - 1/4 cup Lemon - 1/2

Method:

1. Measure and take milk in a mixing bowl, add oil and cane sugar to it.
2. Whisk it well.Strain to remove impurities,Set aside.Extract lemon juice,measure and keep aside.
3. Using a grater take lemon peels,Set aside.In a mixing bowl take wheat wheat along with baking powder,soda and lemon zest.
4. Whisk well then add oil milk mixture.
5. Mix well using a whisk.Add lemon juice,mix once.
6. The batter should be thickish. Grease the bundt tin with oil using a pastry brush.NOw spoon the batter.While you prepare this,preheat oven at 180 deg C for 10mins.
7. Fill it till 3/4th of each hole.Bake in preheated oven for 15-18mins or till the top turns golden.
8. Cool down for few mins then carefully lift the cake using a fork.Let it to cool down.In a small mixing bowl take icing sugar,
9. Ass lemon juice to it,mix well until it forms a thick syrup.Drizzle over the cake.

Cool down and then store .Serve warm with a glass of milk or as a tea time snack.

My Notes:

• You can add full maida or use half and half of maida and wheat flour.
• Do not overbake, the cake will become hard.
• You can bake these in cup cake moulds too if you don't have bundt mould.
• The baking timing depends on the size of the cake,mine is very small so got baked in 15mins itself.
• I drizzled the syrup only for few cakes as amma wanted to have it plain.But I loved it with the syrup,the tangy taste went well with the cakes.
• You can replace cane sugar with powdered white sugar too same measure.

Written by: SHARMILEE J

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Onam Sadya Recipes

Onam is on 16th of September,2013 - Monday. You can find a collection of the festive special recipes : ada pradhaman,palada pradhaman,aviyal,olannendran chips,kalan,uniappam,chakka pradhaman,inji puli,cabbage thoran etc etc.

Preparation Time : 3 + hours | Cooking Time : 1 hour [NOTE : timing varies for each recipe] Recipe Category:  Sidedish | Recipe Cuisine: Kerala

Click on the pic to view the recipe with stepwise pictures.

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Written by: SHARMILEE J

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Peanut Sundal Recipe - Verkadalai Sundal | Navaratri Sundal Recipes

Oats Soup - Yes!! you heard it right...This is one of my recent trials and it turned out amazingly good......I love experimenting with oats and this was one such try last week.....I am sure this is a great alternate to the usual oats savoury porridge we have. Oast is such a healthy ingredient to kick start the day..Check out more oats recipes...Do try this for yourself and let me know the feedback....am waiting to hear :)

Oats Soup Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 Recipe Category: Main | Recipe Cuisine:South Indian

Peanuts - 1 cup Coconut - 3 tbsp Salt - to taste Carrot - 2 tbsp finely chopped

To temper:

Oil -2 tsp Mustard seeds - 1/2 tsp Urad Dal - 1/2 tsp Red Chillies - 2 Curry leaves - a sprig Hing - a tiny pinch

Method:

1. Chop carrot,garlic and onions finely and make it ready. First heat a pan with olive oil - add garlic and saute till golden brown then add onion and saute till slightly browned then add carrots.
2. Saute till raw smell of carrots leave then add oats and fry for 3mins.Then add water and let it boil till oats gets cooked.May be you can cover and cook.

Serve hot with warm ghee toasted bread or soupsticks!

My Notes:

• The consistency should be slightly runny as it thickens with time.
• Don't skip oregano and pepper as they give great flavour and apt spiciness to the soup.
• Make sure you fine chop the veggies only then it gets cooked faster and easier.
• You can use any vegetable of your choice.
• Also roasting oats makes it nonsticky.
• Dont make onion and carrot too mushy....it should be slightly crunchy enough to bite.

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Written by: SHARMILEE J

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Kovakkai Curry Recipe | Tindora Recipes

Kovakkai Curry Recipe

Preparation Time : 10 minutes | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: south Indian

Kovakkai(Tindora) - 2 cups chopped
Big Onion - 1/2 finely chopped
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Salt - to taste

To grind to a paste:

Tomato - 1 big sized chopped roughly
Big Onion - 1/2 roughly

To temper:

Oil - 3 tsp
Mustard seeds - 1 tsp
Urad Dal - 3/4 tsp
Curry leaves - a sprig

Method:

1. Rinse tindora well, trim both the ends.Then slice it as fine as possible as shown in the pic, Set aside. Grind together onion tomato with fennel seeds to a fine paste, set aside. Heat oil in  pan - add the items listed under 'to temper' let it splutter then add onion and fry till slightly browned.
2. Them add the tomato-onion paste along with spice powders and fry till raw smell of tomatoes leave.Then add the veggie and saute and cook for 2mins until the masalas blend well with the veggie.Add required salt.
3. Add water till immersing level and cook keeping it covered. Once it turns soft, let it cook for 3mins until the curry becomes dry.Switch off.

Serve with hot rice and any kuzhambu of your choice.

My Notes:

• You can add a pinch of garam masala for extra zing.
• You can even skip small onion while tempering.
• Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step.
• Adding coconut milk at the final stage gives a great flavour.
• Instead of garam masala you can even roast and grind whole spices(cinnamon,cloves,cardamom) along with coconut.

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Written by: SHARMILEE J

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how to make milkshake recipe

Mango Milkshake is one of the delicious shakes that I relish during every mango season. This milkshake is versatile make it cardamom or kesar(saffron) flavoured as per your preference. Rich,creamy and delicious shake ready in minutes...what more do you need?Check out for more mango recipes here. Check out my simple mango milkshake recipe also.

Mango Milkshake

Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 2

Mangoes chopped- 1.5 cups Cold Milk - 2 cups Vanilla Icecream - a small scoop Sugar - 2 to 3 tbsp

Method: 1.Add chopped mangoes and sugar in a blender and blend it to a fine paste.Then add milk. 2.Then a scoop of icecream, blend together to a smooth creamy shake. Serve Chilled! My Notes:

• Make sure to use chilled milk else there are chances for the milk to curdle.
• Choose mangoes that are not fibrous. Choose mangoes that are juicy and sweet.
• Reduce and adjust sugar according to the sweetness of the mangoes.
• You can even use mango icecream instead of vanilla icecream.
• Add cardamom powder or saffron to make it flavoured and even more interesting.

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Written by: SHARMILEE J

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