Dev you wheat kanji sounds very nice.
I like such things.
To day too much of cooking in the house.
Will try tomorrow.
Hope my stomach listens to me today,
and turns away from all the unhealthy foods :lol:
Thanks, Dev. Kugan98
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Dev you wheat kanji sounds very nice.
I like such things.
To day too much of cooking in the house.
Will try tomorrow.
Hope my stomach listens to me today,
and turns away from all the unhealthy foods :lol:
Thanks, Dev. Kugan98
:lol:@ Kugan...
Do try the kanji...it's very filling...i've made some changes to haleem to make it healthier... it tasted good both with milk & without milk... hubby has mnammed it biriyani kanji...:lol:
dev,
i will do the kanji with oats, also with red rice.(not the palakad matta rice).
it will be very tasty. for night it is filling.
selvi
KAMBU ROTI
Ingredients:
2 cups kambu flour
1/2 cup finely chopped spinach leaves
2 green chillies minced
1/2 tsp ginger paste
little coriander leaves finely minced
salt to taste.
Method:
Mix together all the ingredients.
Add enough water to form a stiff dough.
Divide the dough into lime-sized balls.
Shape each ball into round roti with your hands.
place on a well heated dosai kal, which has been sprinkled
lightly with water.
Cook on both the sides till done, on a low flame.
Goes well with garlic chutney.
Kugan98
I've tried kerala rice & wild rice for kanji...but not red rice , oats...oats- I'm not a fan of it... red rice, I'll give a try if I can find it here...:)
Had 4c salad sandwiched between slices of ragi bread & it was...yummmmmm!!!...
dev,
can u please suggest low calorie dessert for my party. i am baking vanilla cake. apart from this i need to make one more.
thanks dev
Selvi, u can make carrot halwa...
Here's a low fat recipe for u...
Carrot Halwa:
Take equal quantity of grated carrot & low fat milk, say 1 cup each. Put it in a cooker & pressure cook for 2 whistles.Let the pressure release.
Now add req sugar, low fat milk powder(around 3 tbsp or more) cardamom powder & cook for further 4-5 mins.
Heat a spoonful of ghee & add req rasisins & cashews. once the cashews brown & raisins puff up, add to the halwa. mix well. Serve warm.
Note: follow the same method to make beetroot halwa.
Carrot kheer:
Peel & cut carrots roughly & pressurecook till soft.
Puree it when cool.
Heat a tbsp ghee. Add broken cashews(break into small pieces ot slice it thin). Transfer the puree to the pan & add req sugar. let the sugar melt & the puree thicken a bit. Add cardamom pwd. mix. U can store this in the fridge for a few days.
When req, heat low fat milk & add req amt of the carrot mix & let it come to a boil.
Serve warm or cold. It's best served cold.
Note: U can use the same method for beetroot kheer.
You can also try some fruit lollies for kids. For others, u can make mango kulfi or fruit salad topped with ice cream. but since u told it's cold inn ur place, I doubt if this would be a good option...
Hmmmm... or u can make semiya kheer using low fat milk & serve warm.
Rasmalai also would be a good option. use store bought rasagulla(haldiramms) & for the malai, dip it in warm water & squeeze all the juices/water out. use lowfat milk + cashew paste,cardamom, saffron,(instead u can use badam masala MTR brand ) + sugar. Garnish with slices pista.
or u can try Mrs.mano's recipe for rasmalai if u want to make it from scratch. here's the recipe for ur reference.
RASMALAI:
Ingredients:
Full cream milk powder- 1 ¼ cup
Plain flour- 1 tsp
Baking powder- 1 tsp
Oil- 1 tbsp
Egg-1
Saffron- 2 pinches
Cardamom powder- 1 tsp
Finely sliced almond- 2 tbsp
Finely chopped pista- 2 tbsp
For the milk:
Slightly warm water – 4 cups
Milk powder- 20tsp
Sugar to taste
Procedure:
Combine the milk powder with the baking powder and the plain flour and sieve them thrice. Add the oil and mix well with the fingers thoroughly. Then add the egg and mix well to make a smooth dough. Make smooth balls of small gooseberry size[arai nellikkai]. Mix the milk powder with the warm water. Add enough sugar according to yr taste. Heat a broad vessel and pour the milk. When it starts to simmer, reduce the fire a little [ but the milk should be simmering-not vigorously] Drop the balls five at a time very slowly. When the balls are cooked, they will double in size and come to the top. Then again add another set of balls. Thus complete all the balls. Let the milk simmer for another five minutes. Sprinkle the almond and pista on top. Put off the fire. When cooled, keep it in the fridge and serve.