Today is Diwali so thought of sharing a sweet as well as healthy recipe.
Today it’s also Children’s Day so this recipe is also kids friendly recipe .
We have been eating plain nuts for years as part if of our daily diet as it keeps us healthy.Now it’s time to innovate something from the bests of the nuts family.So here I have a snack bar/nuts and dates ladoo that is tasty and most importantly stays healthy since the dish is free from oil,sugar and jaggery
Dessicated coconut…1/2 cup
Can add walnut,pistachio and pumpkin seeds.
.Soak dates in hot water for 2 hrs.It will get softened. Blendit into a smooth paste.
.Dry roast oats in a kadai and powder it.
1.In a kadai or a thick bottomed vessel addcashews,almonds,groundnut
,sesame, dessicated coconut and roast it.In a few minutes it will turn golden aromatic and crisp.Remove from fire and keep aside.
2. In the same kadai add the dates paste and cook for 5 mts.When it gets thickened add the roasted nuts mixture to it.
3. Add honey,cardomom powder and salt mix well.
4. Add powdered oats to it combine well.Moisture gets absorbed and it holds shape
5.Transfer it to a tray,level it and refrigerate it for an hour.
It will set completely Now you can cut into pieces.If you would like to have it as a snack bar.
If you like to have it as a ladoo first shape into balls instead of levelling it in a tray and then refrigerate it.
Panna cotta is an Italian desert.Italian for cooked cream.Gelatin is used.So basically it’s a pudding that is made of diary thickened with gelatin.So the China grass or gelatin gives a smooth mouth feel and melt in the mouth.
Can serve PANNACOTTA with different fruits too. Today I am going to share mango pannacotta.
First preparing the mango portion.
Mango cut into pieces…..1 cup
Agar agar……5 gms
Sugar…..6 to 8 TBS (increase or decrease according to the sweetness of mango).
Soak agar agar in water 50 ml for 10 mts.
Now make mango puree with sugar and milk keep aside.
After 10 mts keep in stove and keep on stirring it till it gets dissolved completely.
Now add this mixture to the mango puree and mix well.
Pour the mango puree in a tilted glass.I have kept in a muffin tray.Now allow it to set in refrigerator for 3 to 4 hrs.
Can pour in straight glass too.
Now for the cream cooking.
Agar Agar…5 gms
Vanilla essence….1 TSP
Cream……1/2 to 1 cup
Soak agar agar for 10 mts.
In 1 cup of milk first dissolve sugar then add cream just steam it don’t boil it.
Mix it well add vanilla essence to it.
Now heat the agar agar when it dissolves well pour into the milk cream mixture mix.
Now take the tilted glasses with mango puree which is set and pour the milk mixture into it and allow it to set in refrigerator for few hours.
In some parts of the world mango is called the king of fruits. Mango is low in calories but full of nutrients.It also contains small amounts of phosphorous, pantothenic acid,calcium, selenium and iron. Since it has Vit.C it aids immunity,iron absorption,growth and repair.Mango has over a dozen different types of polyphenols including mangiferin which is especially powerful. This actsas an antioxidants inside inside your body. Mango is a good source of folate several B.Vit. as well as But.A,C,K and E.all of which help boost immunity. It is excellent for digestive health.It has lutein, zeaxanthin and But. A which supports eye health.Ingredients:
Mangoes peeled and chopped……1 cup
Milk…….1 cup for blending
Milk 1 cup( optional )to add after blending to make it dilute.
Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.
Kerala raw rice or chemba pachari……1/2 cup
Take 1/2 cup raw rice rinse it well and keep it aside.
Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.
Another method can add milk maid to make it more creamier.
In Kerala when they serve palpayasam for feast they serve with Boli.
Another point is for this payasam they don’t add any fried cashews but can if you like can add.
When cooking in the pressure cooker see the quantity is only half of it.
We can use rose Matta rice too.
When the milk cooks for longer time in slow heat the Color changes.