HORSE GRAM/KOLLU SALAD- WEIGHT LOSS RECIPE

HORSE GRAM/KOLLU SALAD- WEIGHT LOSS RECIPE

Horse gram/Kollu salad is an easy weight loss recipe. It can be taken even during diet also.

Generally elders says to lose weight horse gram will be good and to gain weight sesame seeds will be good.

Horse gram is wonderful pulse variety and can be taken in variety of ways like salad, rasam ,  kuzhambu etc.,This salad can be taken at any time of the day and it will be a good filling also.

Please check the below link for other kollu(horse gram Recipes

• Kollu Rasam(Horse Gram Soup)

Ok lets move on to the recipe of this nutritious Salad.

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Ok now coming to the recipe .

HORSE GRAM SALAD

RECIPE TYPE: SALAD | CUISINE: INDIAN | YIELDS: 1 PERSON

|PREPARATION TIME: 5 MIN | COOKING TIME: 15 MIN

                               

                                                                       

METHOD:

Wash and soak the horse gram in water for minimum 5 hours or overnight

Boil or pressure cooks the soaked horse gram with salt till it becomes soft.

Once the pressure released drain the horse gram and keep aside.
In a mixing bowl add the chopped onion tomatoes and coriander leaves and mix together.

Then add the horse gram and mix well.

Finally add the lemon juice and required pepper powder and mix well.

Serve.

NOTES:

Dot discard the drained water, you can make soup/rasam out of that.

If you like you can add carrot cabbage or other vegetables of your choice to make it tastier and healthier.

Do try this recipe and please don’t forget to give your feedback in comments.

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AQUA FABA - CHICK PEA BRINE- SUBSTITUTE FOR EGGS IN BAKING

Aqua faba is a wonderful substitute for eggs in baking. There are so many substitutes for eggs to use while baking cakes. Out of them this aquafaba is a best one to use as a substitute of egg whites.
Aquafaba is nothing but the chick pea water. Simply you can buy the canned chickpeas from shop and use, or else you can prepare the chick pea water from scratch.
For one egg we can use 3 tablespoon of aquafaba.
We can beat it like egg whites to get a peak stage. I followed the recipe from gayathris cookspot .
To make the aquafaba , Electric beater is best instead of hand beater, because it will take around 10 to 15 minutes to get the peak stage.

Actually am not well versed with this aquafaba. Just prepared and used in my Eggless Greek revani cake recipe. So here i have given what and all i did and how i prepared aquafaba in brief , just like an introduction only.
BRIEF VIDEO:

INGREDIENTS:

Chickpeas                                            500 kg

Water                                                    5 to 6 cups

Cream of tartar                                    1/4 tsp

METHOD:

Wash and soak the chickpeas in water for 4 to 5 hours or overnight.

Pressure cook  the soaked chick peas with water and let it cook.

Water level should be of above the chickpea level while cooking.

Once the pressure released, open and drain the chickpeas. 

Take the drained water, that only will take a new form as Aqua faba :)

Use the cooked chick pea for normal cooking purpose.

The drained water will be of brown color. 

If it is too think let the water to boil for some time till you get dark brown thick liquid. It will be almost like a thin jelly. After cooling the water will become more thick.

Instead of  one egg , 3 tablespoon of chick pea liquid can be used. 

Take the required amount of chick pea brine and beat it using the electric beater. 

After 2 minutes add 1/4 tsp of cream of tartar(COT) and continue beating.

First it will becomes milky later after beating in high it will slightly becomes white thick foam.

After 10 to 15 minutes you will get a stiff peak stage like we get while beating egg whites.

Actually COT is fully optional, but it will help to retain the peak stage after beating.

Generally while beating egg whites COT will be used to strengthen the air bubbles and helps to retain its texture while whipping it to stiff peaks.

After reaching the stiff peak stage , aquafaba can be used in the recipe as required.

I have used this aquafaba in my Eggless Greek ravani cake recipe.

Do try this recipe and please don’t forget to give your feedback in comments.

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EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

Greek Ravani/Revani is delicious cake made using desiccated coconut (coconut powder) and soaked in sugar syrup. It is really yummy with the dripping sugar syrup and tastes different from our normal cakes.

There are variety of Ravani cakes , thay can be made using semolina , coconut flakes etc.,

Few days back I saw this soft, moist ,sweet , buttery, syrupy coconut revani cake recipe in a cookery show in Living Foodz channel. It got impressed with the procedure and tried immediately. In that show chef showed the procedure of cake using eggs.

I tried the cake with egg also. This one is eggless revani cake.

I have used Aquafaba as egg substitute. Aquafaba is a wonderful egg substitute which will look exactly like egg whites after whipping. Not only the look, it also worked as egg white.

First we see what aqua faba is. Aqua faba is nothing but the whipped chick pea water.

I bet you won’t even feel the taste of the chick pea in the cake while using aqua faba.
Please check the below link for the aquafaba recipe:

AQUAFABA-EGG SUBSTITUTE

The important part in this greek ravani cake is the sugar syrup. While adding the sugar syrup to the cake, the cake should be cooled fully and the syrup should be very hot.

Ok now coming to the recipe of eggless version of the greek ravani,
VIDEO RECIPE:

EGGLESS GREEK REVANI CAKE (USING AQUAFABA)

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | YIELDS: 6

|PREPARATION TIME: 5 MIN | COOKING TIME: 35-40 MIN

                                                                                                       

METHOD:

Preheat the oven for 10 mins at 180° C. Prepare a 6” round baking tin by brusing with oil and dusted with flour. Or line a parchment paper and keep that ready.

First prepare aqua faba and keep aside. Once it reaches the peak stage, like if you invert the bowl it should not fell down.

In a mixing bowl first beat sugar and butter for around 3 to 5 minutes till it become fluffy.

Add the coconut, flour and baking powder and mix well.

Add the prepared aquafaba and orange zest and mix well. If the mixture is crumble add milk little by little till it becomes pouring stage. Don’t add more.

Bake it in the preheated oven for 35 to 40 minutes or until the top becomes brown.

(For me toothpick came out without sticking at 25 minutes itself. But the top didn’t get brown. So baked for 15 more minutes and the cake got ready at 40 minutes)

Let the cake to cool.

Now prepare the sugar syrup.

Add the sugar and water and let it boil for 5 to 10 minutes. Don’t stir it in between. Let the sugar to melt fully and the syrup becomes little sticky.

Add the lemon syrup and mix.

Pour the hot boiling sugar syrup to the cooled cake using a ladle. Don’t pour all the syrup at a time. Pour ladle by ladle to make the cake to absorb the syrup evenly.

Keep the cake in refrigerator for minimum 1 hour and serve with any ice cream of your choice.

But we like to eat it as little warm, so while serving I just reheated it for 10 seconds and served with ice cream.

NOTES:

If you are using more than 1 cup of flour, add the aquafaba as 2 batches. First add ½ part and mix, then add the another part and mix well as cut and fold method.

Don’t pour the sugar syrup in one time, add little by little all over the cake to make it absorb evenly.

Let the cake to cool in refrigerator before cut into pieces to get neat pieces.

(I cut the cake while it was warm J)

Do try this recipe and please don’t forget to give your feedback in comments.

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CHILLI BREAD RECIPE-BREAD STIR FRY - LEFTOVER BREAD RECIPE

CHILLY BREAD/BREAD STIR FRY

Chilly bread is one of the easy snack recipe which can be made in jiffy. I just made this few days back for evening snack . It was really yummy and finished in few minutes:)
You can make this chilli bread with the left over breads also. It is nothing but bread sauted in a spicy sauce. That's it.
I used brown bread, but you can use any variety of bread as per your wish.

Ok now let's move on to the recipe.

CHILLI BREAD/BREAD STIR FRY

RECIPE TYPE: SNACKS | CUISINE: INDO-CHINESE FUSION | YIELDS: 2 PERSONS

|PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN

                                                                                                      

METHOD:

Cut the bread into small pieces . Chop the onion tomato, capsicum and the spring onion(green and white parts separately) and keep aside. chop ginger and garlic finely.
In a pan add 1/2 tbls oil or butter and saute the bread pieces. or sprinkle some oil on the bread pieces and bake in a preheated oven for 10 minutes or till they becomes crunchy. (I just baked the bread pieces)

In a pan /Kadai add remaining oil/butter. add the chopped ginger and garlic and saute well.
Then add spring onion white part and chopped onion and saute till translucent. Add the chopped tomato and saute till mushy.

Now add capsicum and saute, then add tomato ketchup , chilli sauce and soy sauce and saute for few minutes.

Add little water and salt and mix well and allow it to boil for few minutes.

Add the baked or fried bread pieces and mix till the masala coats well.

Finally add the chopped green part of the spring onion and serve hot.

NOTES:

Don't add to much water , because it will make the bread mushy. Adding water is just to make the masala coats well with the bread.
Sauting or baking the bread is very important to make the bread pieces crunchy.
As the sauces already having some salt, don't add too much salt.
Don't over cook the capsicum, crunchier capsicum will tastes good.

Do try this recipe and please don’t forget to give your feedback in comments.

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AKKAARA ADISAL/AKKARA VADISAL- SWEET MILK PONGAL WITH JAGGERY(IYENGAR STYLE)

AKKAARA ADISAL/AKKARA VADISAL

Akkaaravadisal/akkara adisal is a yummy traditional sweet. This is the first post of this year in my blog.
I prepared this sweet for new year and thought of posting om that day itself. But not able to did so.
Anyhow the 1st post of 2017 is a delicious rich and a traditional recipe, am very happy about it.
Actually this akkaravadisal is a traditional brahmin recipe, which is similar to sakkaraipongal or sweet pongal.
Traditionally this sweet will be prepared in brozeor brass pot/vessel. As i am not having that i chose this pressure cooker method which is very much comfortable and safe. If you are using the open pot , then you have to stir frequently to avoid burning in the bottom.

Ok now let's move on to the recipe.

AAKARAVADISAL/AKKARAADISAL

RECIPE TYPE: MAIN| CUISINE: SOUTH INDIAN | YIELDS: 2 PERSONS

|PREPARATION TIME: 5 MIN | COOKING TIME: 20 MIN

                                                                                                      

METHOD:

First wash and soak the rice in water for 15 minutes.
Fry the cashews in a tablespoon of ghee and keep aside. Soak saffron in warm milk.
Dry roast the dhal in a teaspoon of ghee in the same pan which you used to fry the cashews.

In a bowl add the rice ,roasted dhal and  milk and place inside the cooker. Keep a small plate inside the rice to avoid spilling of milk. Dont forget to close the bowl with a lid.
Place the cooker on heat and cook till you get 5 or 6 whistles. Keep the flame in medium.

Once the pressure released take out the rice bowl and mash the cooked rice and dhal with the back of a ladle or use maththu as i did. In a heavy bottomed kadai add the jaggery and water and let it boil.

Once the jaggery melts fully filter the jaggery syrup and add the mashed rice to the syrup and mix well.
I added little more water so i just cooked the rice in jaggery syrup for few minutes to make it thicken.

Add cardamon powder and soaked saffron to the prepared akkara adisal.

 Add edible camphor ,fried cashews and remaining ghee .

Mix well.

Serve hot.

NOTES:

Adding the gram dhal is purely optional. but it gives nice flavour to the dish.
Add less water to make the jaggery syrup to reduce the cooking time.
Once cooled, akkara adisal will become hard , so while serving add warm milk and serve.
Ghee gives excellent taste and aroma to the dish.
For us this sweetness is ok , if you like it sweeter you can add extra 1/4 cup of jaggery.
Don't add more edible camphor as it will spoil the taste the flavour of the dish.

Do try this recipe and please don’t forget to give your feedback in comments.

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