Showing posts with label Nuts recipes. Show all posts
Showing posts with label Nuts recipes. Show all posts
Monday, 8 September 2014
Chocolate Beetroot Cake with Walnut and Raisins
Chocolate Beetroot Cake with Walnut and Raisins is an exceptional combination of cake made with Beetroot and walnuts mixed together in the cake batter and the cake top sprinkled with walnuts and raisins. Walnuts that are rich in omega-3 fatty acids strengthen the heart and Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. So here comes the healthy cake recipe...
100 grams Wheat flour
100 grams Butter
100 grams Beetroot (grated)
100 grams Sugar powder
3 number Egg (medium size) (approximately 100g)
4 tbsp Unsweetened coca powder
2 grams Baking powder
2 tsp Vanilla essence
100 grams Walnuts
50 grams Raisins (Optional)
To prepare Chocolate Beetroot Cake with Walnut and Raisins :
1. Take a bowl add butter, sugar powder, cream it and add vanilla essence, egg, mix this well.
2. Take another bowl add wheat flour, coca powder, baking powder, walnuts, Beetroot grated, mix this with the flour, add this wet mixture to the butter mixture and mix it well.
3. Transfer into the greased baking tray and spread the walnuts and raisins on the top of the cake batter and bake them at 200 c for 20 to 25 minutes or until the tester (toothpick or knife) inserted near the center comes out clean. Allow the cake to become cool for 15 min before inverting on a wire rack.
4. Delicious Chocolate Beetroot Cake with Walnut and Raisins is ready to serve.
Tips / Notes :
- U can add any nuts instead of walnuts for this cake
- U can prepare Carrot Walnut Raisins cake by following the same steps by replacing the Beetroot with Carrot.
- Instead of Walnuts and Raisins spreading on the cake u can sprinkle sugar powder before cutting and serving the cake.
- U can use All purpose flour or Ragi flour instead of wheat flour.
Health benefits :
Beetroots :
1. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes.
2. Beetroot is rich in fiber, exerting favorable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Walnuts :
1. Walnuts have potential health benefits in the area of memory and cognitive function as well.
2. Walnut helps prevent heart disease and are the fruit recommended for lowering cholesterol.
3. Walnut is a good ‘hair food’ too. This is because walnut contains biotin (vitamin B7) that helps strengthen hair, reduce hair fall and improve hair growth to certain extent.
4. Walnuts are high in protein, vitamins, omega 3 fatty acids, trace minerals, lecithin and oils. Compared with other nuts, which typically contain a high amount of monounsaturated fats, walnuts are unique because the fats in them are primarily polyunsaturated fatty acids (PUFAs) and are the only nut with a significant amount of alpha-linolenic acid. Moreover, walnuts have insignificant amounts of sodium and are cholesterol free.
So try this recipe and write back to us…We love to hear from you.
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Thursday, 12 June 2014
Tastey and Healthy Masala Kheer my 100th post!!
This Masala Kheer is filled with lots of nutritious values because of Nuts and Milk.
Its prepared with Indian vermicelli that is dry roasted / roasted in Ghee to a golden color, slowly simmered in milk and sugar, flavored with aromatic cardamom and garnished with toasted nuts. Simple to prepare, quick, comforting and delicious with a heavenly aroma! Its one of the South Indian Traditional sweets too.
Ingredients for Tasty Masala Kheer :
1/2 cup - Seviya (Vermicelli)
1/4 cup or less than that sugar
1 cup Full cream Milk
3 cup water
4 Green cardamom (powder)
2 tbsp Chiranji
2 tbsp Almonds
2 tbsp Cashios
2 tbsp Pistachios
2 tbsp Raisins
1 tbsp Desi Ghee/ Clarified butter
To prepare Tastey Masala Kheer :
1. Dry roast the Seviya (Vermicelli) and boil it in a pan by adding little olive oil, oil does not allow the Seviya (Vermicelli) to stick.
2. Add Desi Ghee/ Clarified butter in the hot pan, and add the nuts and sauté them till slightly colored.
3. In a bowl add Milk and Water then bring it to rolling boil then add boiled Seviya (Vermicelli), sugar and cook for 4 to 5 min.
4. When you see the milk is boiled and the vermicelli is soft. Add the fried nuts and cardamom powder and switch off the heat immediately.
5. Serve it hot or chill both taste great.
Tips / Notes :
- U can increase or decrease Seviya (Vermicelli), milk, water and sugar quantity as per u'r requirement. U can prepare this Masala Kheer by just adding milk.
- No need to rost if u use rosted Seviya (Vermicelli). This will fasten the cooking process.
- U can prepare simple Kheer by omitting Chiranji, Almonds and Pistachios.
- U can add any dry fruits of your choice including dates. But when u use dates add sugar by considering the sweetness of the dates.
- U can boil Seviya (Vermicelli) in milk directly to fasten the cooking process.
According to the National Dairy Council, Milk is filled with nine essential nutrients that benefit our health
Calcium: Builds healthy bones and teeth; maintains bone mass
Protein: Serves as a source of energy; builds/repairs muscle tissue
Potassium: Helps maintain a healthy blood pressure
Phosphorus: Helps strengthen bones and generate energy
Vitamin D: Helps maintain bones
Vitamin B12: Maintains healthy red blood cells and nerve tissue
Vitamin A: Maintains the immune system; helps maintain normal vision and skin
Riboflavin (B2): Converts food into energy
Niacin: Metabolizes sugars and fatty acid
Health benefits of Nuts :
Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. Nuts are also high in plant sterols and fat - but mostly mono unsaturated and polyunsaturated fats (omega 3 - the good fats) which have all been shown to lower LDL cholesterol.
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Sunday, 1 June 2014
Dry fruit/Nut Burfi with Jaggery
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Jaggery:
Almonds 100gm
Cashews 100gm
Pistachios 100gm
Dry coconut 100gm
Dry coconut 100gm
Dry dates 100gm
Eadable gond / Dink / Antu 50gm
Jaggery 500gm
Ajvan 2 tsp
Ghee 500gm (as per requirement)
Ghee 500gm (as per requirement)
Popy seeds 5tsp
To prepare Dry fruit/Nut Burfi with Jaggery:
1. Grind the Jaggery in mixi and make Jaggery syrup.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
3. In a kadai put ghee and fry Eadable gond / Dink / Antu first till they puff. then make a corse powder using mixi.
4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.
5. In a bowl put all the ingredients with Jaggery syrup and mix well.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
Allow it to cool slightly, take a knife and grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.
Tips / Notes:
· Strain the Jaggery syrup to remove impurities if required.
· Ghee and Jaggery can be adjusted to individuals taste.
· You can also add walnuts, pecans, raisins and any dry fruits of your choice.
· U can add honey or sugar instead of Jaggery for an extra taste.
· You can also add the saffron strands.
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Thursday, 15 May 2014
Dry fruit/Nut Burfi with Dates and Fig fruits or Dink Barfi or Antina Burfi
A recipe which includes the goodness of all the nuts and natural sweetness of dates and figs. For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A small Burfi includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dates which is rich in iron, potassium, calcium, natural revitalizer and doesn't include any sugar. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.
Ingredients for Dry fruit/Nut Burfi with Dates and Fig fruits :
Almonds 1 cup
Cashews 1 cup
Pistachios 1 cup
Walnuts 1 cup
Pistachios 1 cup
Walnuts 1 cup
Dry coconut 1 cup
Eadable gond / Dink / Antu 1/4 cup
Dates seedless 500gm
Dates seedless 500gm
Fig fruits 250gm
To prepare Dry fruit/Nut Burfi with Dates and Fig fruits:
1. Grind the Dates and Fig fruits finely in mixture and keep it aside.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are hard....be careful.)
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste.
3. Dry roast the nuts and dry coconut one by one on a slow flame. They should be roasted but should not change the color.
5. Mix fried nuts, dry coconut, Eadable gond / Dink / Antu powder with Dates and Fig fruits paste.
4. Microwave the Eadable gond / Dink / Antu for 1 to 2 min (it will puff) then make powder using mixI.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness. Allow it to cool slightly, grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store them in an air tight jar.
Tips / Notes :
- You can also add pecans, raisins and any dry fruits of your choice.
- You can fry Eadable gond / Dink / Antu with ghee instead of microwaving it.
- You can add honey or sugar for an extra taste.
- You can also add the saffron strands.
- You can increase dates or figs according to your taste.
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Thursday, 8 May 2014
Peanut Chutney Powder
I love making peanut chutney powder especially it is very yummy and tasty to eat with Idleys, dosas and even it goes superb with white rice and ghee.
Ingredients:
1 cup Peanut
4-5 pods of Garlic
1tsp to 11/2tsp Dry Red Chili powder
Salt to taste
To prepare Peanut Chutney Powder:
1. In a pan dry roast peanut by keeping the medium flame and allow it to come to room temperature.
2. In a mixer add all the ingredients and grind it to a coarse powder and store in air tight container.
3. Very simple Peanut Chutney Powder is ready to serve with idley, dosa or white rice with ghee.
Tips / Notes:
· This can be kept in a fridge so it retains its freshness and stay for long.
· U can fry hing in a little oil and then put in a mixie with all ingredients to enhance the flavour.
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