Orange nankhatai

After plain nankhatais, there is the second version of nankhatis-Tasty Orange flavoured nankhatais

Ingredients

3/4 cup maida/all purpose flour

1/4 cup powdered sugar

Pinch of red orange colour

Pinch of cooking soda

1 tsp orange essence

1/3 cup ghee

Sieve the maida and soda and keep aside. Beat the sugar and ghee well and add in orange essence and red orange colour. Mix well and add the sieved flour little by little and make a dough. Make small balls and flatten them. Bake in a preheated oven at 180 degrees for 20 minutes till done.

Cool well and serve.

* I didnt have Orange zest, if you have you can add them instead of the food colour.

Plain milk buns

Recipe source: DK of Chef in you

Ingredients

3 cups all purpose flour/maida
2 tsp dry active yeast
3 tbsp butter

3/4 tsp salt

1 1/4 cup milk

1/4 cup lukewarm water

2 tbsp sugar

Heat the milk till lukewarm and add butter. Heat water till lukewarm and add the yeast and sugar. Mix and let it stay till it froths up. Add salt and butter-milk mix to it and stir. Add in the flour little by little and keep mixing to get a dough. Knead well for 10 minutes and place in a greased bowl and cover with slightly wet cloth. Place the bowl in a warm area till the dough doubles in size.

Make medium sized balls and arrange them by flattening slightly on a baking tray leaving some gap in between.

Leave it to double again and then bake in a preheated oven at 180 degrees for 20-25 minutes until it is done and slightly brown.

Cool and serve

I decorated the buns with little bit of mixed fruit jam.

Guest post :Asha Sathya narayanan

Asha has sent in her recipe for losing weight..she says

Dry roast 1 portion of Horse gram and 1 portion of Barley (1:1) and ground coarse in a mixie.  Cook in the cooker for 8 whistles as barley takes time to be cooked.  This is to be had early n the morning as a soup before breakfast. If needed one can add jeera and pepper powder for taste. It is very helpful to lose inches.  However this cannot be a substitute for walks or exercises.  I have been doing this for the last one month. It does help a lot. I hope this helps some of them who wish to lose some inches.

* Pls note that Asha is not a registered medicial practitioner and this is a friendly advise as mentioned in a book. Like she says this is not a substitute for exercises to lose weight.

Budding blogger :Geeta

Meet Geeta of Sun Moon and Potatoes in the budding blogger segment.

She says-

"Cooking is at once child's play and adult joy. And cooking done with care is an act of love." -
Craig Claiborne, Kitchen Primer

I am Geetha from ‘Sun Moon & Potatoes’. I am a passionate cook, mom to a little boy and a Regulatory Affairs Executive by profession. My mom and grandmother are expert cooks. I always loved the food they made; but I never thought that some day, I would be trying to recreate them in my kitchen to perfection.

My journey of culinary adventures did not start until I came to Dublin. When I used to take lunch into work, most of my Irish colleagues would be very curious about Indian cuisine. I loved the fact that they wanted to know more about Indian cooking. The endless questions never bothered me and that’s when I realized my passion for cooking. It’s at the same time when my darling husband (who is a big foodie himself) also encouraged me to set up a website and share the recipes with the world. He took it upon himself to set it up for me once the name was selected and here it is... just over a year old now.

Now you must be wondering... but why the name Sun Moon and Potatoes?? The name signifies that every element of the earth seeps into the dishes I conjure up. This could be a hearty potato creation or an opulent, extravagant recipe of seafood paella. I use this space to express my uninhibited joy of living, cooking and loving.

My speciality is cuisine from Kerala but I love to try all types of recipes. When someone asks me for a specific recipe, I can never wait until I try it out in my kitchen. My main aim is to make delicious recipe quickly and with the least ingredients possible or alternatively, with readily available ingredients. As soon as I have cooked something, my hubby is ready with the camera to take some shots, before he can dive into the food. I always look forward to his comments about the recipe.

So now I would like to welcome you all to my world www.sunmoonandpotatoes.com – feel free to explore, express and experiment.

I would like to say a big thank you to EC for introducing me on the Budding Blogger series.

Nankhatai

Recipe source: Raaga of The Singing Chef

Ingredients

3/4 cup maida/all purpose flour

1/4 cup powdered sugar

Pinch of cooking soda

1/3 cup ghee

Cardamom powder a bit

Sieve the maida and soda and keep aside. Beat the sugar and ghee well and add in the cardamom powder. Add the sieved flour little by little and make a dough. Make small balls and flatten them. Bake in a preheated oven at 180 degrees for 20 minutes till done.

Cool well and serve.

Chapati noodles

Recipe source: Raji from Raks Kitchen..

Ingredients

3 chapatis

2 tsp oil

1 medium onion sliced lengthwise

1/2 cup mixed vegetables shredded (cabbage, carrot, capsicum)

1 tsp soya sauce

1 tsp tomato sauce

Salt to taste

1/2 tsp red chilli powder

1/2 tsp lemon juice

Finely chopped coriander leaves

Cut the chapati into four and then cut them lengthwise. Heat oil, add onions and fry till light pink. Add the shredded vegetables and sprinkle some water for it to get cooked. When dry, add soya sauce, tomato sauce, red chilli powder and salt. Mix well on high flame and add the chapati pieces. Add coriander leaves and lemon juice, mix well and serve.

Oats aval dosa

Ingredients

2 cups beaten rice/poha/aval

1 cup oats

1/4 cup rice flour

Salt to taste

1/4 cup curds

1 green chilli finely chopped

Finely chopped coriander leaves

Oil to required

Soak the beaten rice in 2 cups water for 10 minutes. Add the rest of the ingredients except oil and little more water as required for batter and keep aside for 10 minutes.

Heat tava and pour a ladle full of water to a medium thickness dosa. Spread few drops of oil around and allow to cook on medium flame till done. Slowly invert and cook on other side as well till cooked.

Serve hot with spicy chutney/sambar of your choice.

Healthy, soft and instant dosa ready..

Bajra Jowar Besan thalipeeth

Ingredients

1/2 cup bajra flour

1/2 cup jowar flour

1/2 cup gram flour

1/2 cup wheat flour

1 finely chopped onion

Salt to taste

Finely cut coriander leaves

1 green chilli cut finely

Oil as required to cook

Mix all the ingredients with water to a soft dough except oil. Keep covered for 10 minutes. Make medium sized balls and pat on a slightly wet plastic sheet to medium thickness. Slowly put it over a hot tava and cook with few drops of oil in the sides till brown spots appear. Turn and cook on other side as well. Serve hot with raita of your choice.

Orange flavoured cookies

Ingredients

1 cup all purpose flour/maida

1/2 cup vanaspati/shortening

3/4 cup sugar powdered

1 tsp orange essence

1 tsp orange zest (if you have)

Pinch of orange colour

Sieve the sugar and flour together to remove any lumps. Add the essence, zest and mix well. Add the colour to the vanaspati, mix and then add it little by little to the flour mix. Keep mixing till you get a dough. Make small balls of it and flatten them a bit.

Preheat oven to 180 deg. Arrange the flattened balls leaving some gap between each biscuit. Bake in convention mode for 8 mins. Cool for 10 minutes before storing in an air tight container.

* I didnt have orange zest yet the essence gave a good orange flavour to the biscuit..If you have them you can include the zest too for more flavour..

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Biscuit pudding

Recipe source: Srividhya's version at Appetizing Recipes..However I tried it with biscuits instead of cakes..

Ingredients

A pack of crisp biscuits (I used one with nuts)

2 cups milk

3 tbsp custard powder

4 tbsp sugar

Chocolate strands for garnishing

Heat the milk keeping aside a 1/4 cup. Mix the custard powder with the 1/4 cup milk. Add sugar to the hot milk and when it dissolves, add the custard powder mixed with milk. Continue to heat until the custard starts getting thick..Keep stirring and cool well.

Place a layer biscuits on a tray close to each other. Use the broken pieces to fill in the gaps. Pour one portion of custard mix over it. Next place another layer of biscuits and pour in the rest of the custard over it and spread well. Garnish with chocolate strands.

Allow it to get set well by refrigerating for some time. Cut into pieces and serve