NUTELLA AND DATES MILKSHAKE RECIPE

  After successfully finishing the full box of nutella by making Nutella brownies few were just sticking on the edges of the nutella box and i wanted to use that before discarding the box. I have a lot of dates lying in my fridge and I wanted to try out this nutella dates milkshake for breakfast. This turned out so nice and we all loved the nutella flavor in the milkshake with the goodness of dates. Also check out my

• Nutella truffles recipe
• Nutella cold coffee

I couldn’t take stepwise pictures this time. Will update soon.
INGREDIENTS:(SERVES 2)

EMPTY NUTELLA JAR	1
DATES (DESEEDED)	7-8
MILK	1 CUP

METHOD:

• Soak dates in luke warm milk(3-4 tblsp)  for 10 minutes.
• Since i used the last portion of the nutella in the box, just add few tblsp of luke warm milk into the box and close the lid.
• Shake vigorously for 2 minutes.
• If you have full or half box of nutella, take1 or 2 tsp of nutella and add to the soaked dates and blend.
• In a blender add the nutella milk, soaked dates and sugar(if adding) and blend into a smooth paste. Add remaining milk and you can little more milk also if the consistency is thick.
• Pour this in a tall glass and enjoy with your breakfast.

Note:

• Dates can be replaced with banana.
• Do not add sugar or honey as the milkshake will be sweet enough as it has nutella and dates.
• If you do not have nutella just add 1 tsp of cocoa powder .
• Few almonds or cashews can be added while blending

KARUVEPPILAI SADAM RECIPE| CURRY LEAVES RICE RECIPE |NO ONION NO GARLIC RECIPE

For this past one month as the kids have school vacation, and even i too took a break from giving lunch box to my hubby. As the school is reopening tomorrow from the past 2 days i am slowly getting into my routine and today i was clueless what to give for his lunch box and suddenly this curry leaves rice came to mind. The recipe for karuveppilai sadam i read in a magazine long back and i managed to recollect that recipe and finally packed his lunch box with curry leaves rice.
Also check out my

• Curry leaves rice (version 2)
• Chitranna recipe

INGREDIENTS:
TO ROAST AND GRIND:

RED CHILLI	3 NO
CURRY LEAVES	1 HAND FUL
TAMARIND	A SMALL PIECE
ASAFOETIDA	2 PINCHES
COCONUT	2 TBLSP

OTHER INGREDIENTS:

BASMATI RICE	1 CUP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	2 TBLSP
URAD DAL	1/2 TSP
SALT	AS NEEDED
GHEE	FEW DROPS(OPTIONAL)

• Soak the rice for 20 minutes and cook it by adding salt and few drops of oil. Add 1 and 1/2 cup of water and pressure cook for 3 whistles.
• When done, allow this to cool in a wide bowl.
• Heat oil in a pan and add the mustard seeds, peanuts , urad dal and roast till golden brown.
• Add this to the plain rice.

• In the same pan add the ingredients mentioned in the roast and grind table, except coconut.
• Fry till the curry leaves becomes nice golden color.
• Be careful not to get any of the ingredient burnt.
• Switch off the flame and add coconut and mix well.

• Grind this without adding water to this.
• This will be slightly coarse.
• Add this ground masala to the rice.

• Mix gently. If adding ghee, add at this stage and mix evenly.
• Pack for lunch box with papad or raitha.

NOTE:

1. A pod of garlic can be added for making the masala.
2. Finely chopped onions can be sauted till golden brown and added to the rice.
3. You can roast few cashew nuts to make it more rich.
4. Sona masoori rice | raw rice can be used instead of basmati rice.

MANGO SAGO PUDDING RECIPE | MANGO RECIPES

WITH EVAPORATED MILK

      This mango season i ate mangoes like anything and especially during the short visit to India we had mangoes after every meal as it is easily available everywhere, which is not possible here. So after putting few extra kilograms of  weight, i finally decided that i should put a full stop for buying mangoes and yesterday i got few Alphonso Mangoes and i made this easy pudding recipe. I have tried this pudding few times but every time i made with the Banganapalli mangoes as it won’t give nice vibrant color to the pudding, but no compromise on the taste.
   When i tried with Alphonso mangoes, it tasted so exotic and our friend’s family who joined us for dinner enjoyed this mango sago dessert. Check out my full collection of mango recipes.

INGREDIENTS:( 7-8 SERVINGS)

RIPE MANGOES	2 NO
EVAPORATED MILK	1/2 CUP
MILK	1 CUP
MANGO JUICE	1/4 CUP(OPTIONAL)
SAGO|JAVARISI	1/2 CUP
SUGAR	4-5 TBLSP

• Wash and soak the sago in water for 1 hour.

• Drain the water and cook it in 3 cups of water for 5-7 minutes till the sago pearls becomes transparent. When it is done drain the water and wash  the sago again in cold water.

• Peel the skin of mangoes and make them into slices.
• Reserve one big slice to for garnishing.

• In a blender, blend the mango slices, evaporated milk, sugar,milk and mango juice(if adding) into a smooth paste.

• Transfer the cooked sago to a big vessel.
• when it is completely cooled add the mango milk mixture to this and mix well with a spoon.

• Keep it in the refrigerator and serve chilled with finely chopped mangoes(which we reserved) on the top.

Note:

1. If the pudding is very thick just add 1/4 cup of cool milk.
2. Never add the mango mixture when the sago is warm, this will curdle the pudding.
3. You can replace condensed milk for evaporated milk, in that case do not add sugar.

CHOCOLATE MUFFINS RECIPE | NO EGG | NO BUTTER | VEGAN VERSION

I have bookmarked this recipe of chocolate muffins from Here a long time back. It is a very easy and simple recipe and I was waiting for an occasion to make this and yesterday i finally made this chocolate muffins for my daughter Varsha’s birthday and the muffins turned out very soft and moist and the addition of Orange juice adds up an exotic flavor to the muffins.
Also check out my

• Whole wheat choco chip muffins
• Eggless ragi chocolate cake

INGREDIENTS:( yields 16 muffins)

ALL PURPOSE FLOUR	1 AND 1/2 CUP
UNSWEETENED COCOA POWDER	1/3 CUP
BAKING SODA	1 TSP
SUGAR	1 CUP
OIL	1/2 CUP
ORANGE JUICE	1/2 CUP
COLD WATER|SOY MILK	1/2 CUP
VANILLA ESSENCE	2 TSP
LEMON JUICE | VINEGAR	2 TSP
CHOCO CHIPS	2 TBLSP(OPTIONAL)

METHOD:

• Sift the flour, cocoa powder and baking soda for even mixing.
• Keep it in a wide bowl after sifting.

• In another bowl, add the oil, cold water, orange juice,vanilla essence, lemon juice and add the sugar and mix gently till the sugar dissolves.

• When done, slowly transfer the wet mixture to the sifted flour and mix gently without any lumps.

• If adding chocolate chips add at this stage.
• Preheat the oven to 180 degree C and arrange the muffin tray with muffin liners.

• Spoon the batter and bake for 12- 15 minutes.
• Mine got done in 12 minutes.
• Check with a clean tooth pick by inserting it in the middle of the muffin whether it is done or not. If it comes out clean then take out and cool it in a wire rack and  if not just bake for a minute or two .

Note:

• The original recipe if for a cake recipe so you can try a cake also.
• Do not replace baking soda with baking powder, both are not same and the result will not be the same.
• I used Hersheys cocoa powder

PAPDI CHAAT RECIPE | CHAAT RECIPES

Papdi chaat is the usual starter in most of our potluck parties and one of my friend makes this so well, but we always use store bought papdis. This time when i wanted to try out papdi chaat at home i clarified my doubts with my friend and we all enjoyed the papdi chaat and sharing the recipe of papdi chaat.
Though  we add little yogurt | dahi to this recipe, this is not dahi papdi chaat. Will post that recipe in future .
Also check my

• Sev puri chaat
• Aloo tikki chaat

INGREDIENTS: Serves 1-2

PAPDIS	8
SWEET CHUTNEY	2-3 TSP
GREEN CHUTNEY	2 TSP
BOILED POTATO	1
ONION	1
NYLON SEV	3-4 TBLSP
YOGURT	2 TBLSP
CHAAT MASALA	2-3 PINCHES
CUMIN POWDER	FEW PINCHES
CORIANDER LEAVES	FEW
TOMATO	1 (OPTIONAL)

METHOD:

• Chop the onions and coriander leaves finely.

• Peel the skin of the boiled potatoes cut them into cubes . Sprinkle some chaat masala and cumin powder. Mix well.
• Dilute the chutneys before using.

• Arrange the papdis on a plate.

• Add the cubes potatoes (4-5 cubes) in each plate.

• Add a little of green chutney to this .

• Add a little sweet chutney on the top.

• Add the chopped onions (roughly 1/4 tsp )to each papdi.
• If adding tomatoes, deseed them and add finely chop it and add at this stage.

• Add little yogurt on the top .

• Add the green chutney and the sweet chutney on the top.

• Add nylon sev and garnish with coriander leaves.

• Enjoy the papdi chaat immediately before it becomes soggy.

Note:

1. Always make the papdi just before serving.
2. Adding yogurt is optional.
3. Keep all the ingredients chilled ( onions, tomatoes, potatoes), this will retain the crunchiness.
4. In the last you can sprinkle some chaat masala and cumin seed powder to make it more flavorful.

SWEET CHUTNEY RECIPE | SWEET CHUTNEY FOR CHAAT

Recipe of sweet chutney with video  

 For making most of the chaat recipes we need the sweet chutney|dates tamarind chutney. I am posting the recipe of the sweet chutney which i learnt from one of my friends. Check out my collection of Indian Chaat recipes.  

Sweet chutney recipe

  Preparation Time : 5 mins + soaking time 30 mins | Cooking Time : 5 Mins |Yields: 1 cup

    Dates  10
    Tamarind  a small gooseberry sized
    Raisins  8
    Chaat masala  1/2 tsp
    Cumin powder  1/2 tsp
    Red chili powder  1/2 tsp
    Salt as needed
                                             Video of how to make Sweet chutney

                   
     

Method: 

• Soak dates and tamarind in 1/2 cup hot water for 30 minutes. 

Alternatively you can pressure cook this till 3 whistles.

• Drain the water and keep the water aside.
• Grind this into a smooth paste adding little water.

• Heat a pan and add the ground paste and add the water which we kept aside. 
• Add the chaat masala, cumin powder, red chili powder and salt.
• Mix well and let this boil for 3 minutes in a medium flame.

• Switch off the flame and allow this to cool.
•  Store this in a airtight bottle in the refrigerator and use whenever you make any chaat recipes.

..

• If it is slightly watery, just boil for some more minutes.
• This can be stored for 2 weeks in the refrigerator. 
• Always use a dry spoon to take this.