Mini Tahini Cups with a Creamy Coffee Date Filling

Without a doubt, these addictive little raw energy bites rank high on my list of delectable treats. I've already made them twice, partly because I wanted to get the proportions just right, and largely because I wanted to eat them again, even though a batch yields about 20. They do keep well though, as they are stored in the refrigerator and the basic ingredients are coconut oil, tahini and dates — not that they lasted very long in my kitchen, especially considering I shared with friends. Peanut butter fan that I am, I honestly think these rank right up there with homemade peanut butter sweets.

This brilliant recipe is slightly adapted from a new favorite cookbook that I received for possible review. I've written about Rawsome Vegan Baking before and haven't stopped using the book for inspiration since. The original recipe suggested serving them in standard size muffin cup portions, but I wanted to make them into smaller bite-size servings. Mind you, this did not prevent me from indulging in more, as I would have perhaps two (or more!) at a given time. Good thing they are naturally sweetened and full of goodness and without guilt — you would not necessary think so because these luscious creamy date filled delights satisfy the sweet tooth like the most decadent of desserts and literally melt in your mouth. Enjoy them anytime of day when the craving for a bit of sweetness hits. You won't miss the butter, sugar, nor the chocolate, in this instance.

Mini Tahini Cups with a Creamy Coffee Date Filling

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Published on April 30, 2014 Raw miniature tahini cups with a naturally sweet creamy coffee and date filling — addictive and guilt-free Print this recipe Cup: 1/2 cup tahini 1/2 cup coconut oil, melted Filling: 3/4 cup dates, pitted and roughly chopped 1/4 cup pitted prunes, roughly chopped (or use another 1/4 dates instead) 2 teaspoons coconut oil 1 teaspoon vanilla 1/2 teaspoon sea salt 1/2 cup strong coffee, or as needed Instructions: Line 20 to 22 mini muffin cups with paper liners. In a medium bowl, beat together the tahini and coconut oil until smooth. Line the cups with a little under half of the mixture. Chill in the refrigerator for 30 minutes until set. To make the filling, combine the dates, prunes, coconut oil, vanilla, salt and 1/4 cup of the coffee in a food processor. Process until you have a smooth, thick paste, adding more coffee as needed. Remove the cups from the refrigerator. Evenly drop about about a scant teaspoon of the filling into each cup, gently spreading out a bit with a damp finger. Fill the cups with the remaining tahini mixture until the cups are full. Chill in the refrigerator again until set, about another hour or two, preferably longer if you can wait that long. Makes 20 to 22 mini cups

Other raw treats to try from Lisa's Kitchen:
Avocado Coconut Nanaimo Bars
Raw Peanut Butter Cookies
Peanut Butter Carob Balls
Cocoa Fruit Energy Bites

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Gastón Arévalo

RAGI PUTTU RECIPE-SWEET,SPICY VERSION

 

Ragi is one of the healthiest and easily available millets all over the world.It is called as Finger Millet in English,Kezhvaragu/keppai/aariyam in Tamil,Ragi in Hindi & kannada,Ragulu,kooralu in Telugu & Panjapulle,moothari in Malayalam,Madua in Bengali & Nachni in Marathi.It has numerous health benefits and the most important is it is rich in calcium and fiber.I usually love to try varieties of ragi recipes.Recently i posted Ragi idli & dosa,fermentation method.Here comes yet another interesting and very tasty breakfast recipe,Ragi puttu.I learnt this from my MIL.Last time when she came here,she prepared this puttu for us without using a puttu maker.She prepared two versions,sweet puttu with jaggery & spicy version with onions and chillies.It was very nice and soft.She also insisted me to blog this recipe as it will help diabetic people to try a of variety of ragi recipe.Procedure is little bit lengthy but its totally worthy to try.Do try this ragi puttu recipe for your breakfast.I am sure your family would love it.

 

Ragi puttu recipe-Sweet n spicy versions

Soft,healthy and tasty ragi puttu recipe without using a puttu maker !!

 

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

 

INGREDIENTS

For puttu Ragi flour - 2 cups Wheat flour- 2 tsp Gingely oil – 2 tsp Salt -1 tsp Water - as needed chana dal or moong dal - 3 tbsp For sweet version Puttu flour - 1 cup Grated jaggery - 1/2 cup Cardamom - 2 nos (crushed) Grated coconut - 2 tbsp For spicy version Puttu flour - 1 cup Salt - as needed To temper & saute Mustard seeds - 1/2 tsp Urad dal - 1 tsp Big onion - 1 no (finely chopped) Green chillies - 2 nos Curry leaves - few Coconut oil - 2 tsp Crushed Cumin seeds -1 tsp

METHOD

Take ragi flour & wheat flour,oil in a wide bowl.Mix the required salt and little water in a separate bowl.Sprinkle the salt water on ragi flour and mix well till u are able to make a shape as shown in the picture below. Now sieve this flour using a puttu sieve(puttu salladai-with big holes) and collect the flour.   Heat water in a idli pot.Keep a small bowl inside the idli pot and put chana dal.Cover it with required water. Grease idli plate with little oil and spread the puttu flour in the plate.Make some holes and Steam it for 15 minutes.By this time,dal will also be blossomed.Remove,discard the excess water in the dal and set aside. Remove the flour and divide into two batches.Use one cup of flour for sweet puttu and the remaining one for spicy puttu. For sweet version : Melt jaggery adding little water,strain,add cardamom powder.Add the puttu flour,half of chana dal and grated coconut.Mix well.Serve immediately. For spicy version,heat oil in a kadai and temper all the above said ingredients. Saute onions,chillies,ginger bits and add the ragi flour & cooked chana dal.Check for salt and add more if needed. Lastly add grated coconut ,mix well and serve hot ! Enjoy !

Note

For variations,add sugar in place of jaggery syrup.It would be easier but addition of jaggery is healthier than sugar. U can use moong dal instead of chana dal.Keep in mind,dal should not be over cooked.It should just blossom. For spicy version,u can use big onions instead of small onions.

Healthy,tasty ragi puttu is ready for breakfast

 

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Very good recipes Tags: Ragi recipes, Finger millet recipes, breakfast recipes, health food

Green Peas in a Tomato Coconut Gravy

Easy curries featuring green peas are among some of my favorite sides to serve along with other Indian dishes. Simple enough to make to go along with a busy weeknight meal, yet elegant enough to be part of any meal asking for some spice, no matter how fancy or humble, this flavorful side with a creamy tomato and coconut gravy is especially good scooped over some steamy white basmati rice. The main offering was chickpeas, mango and spinach in a tomato coconut gravy. Though the gravies had some of the same essential flavors and seasoning, each dish was quite unique and well-suited to the blank rice canvas that accompanied the meal. If you have the time, consider serving up some savory Indian flat breads too.

Take care not to overcook the peas so they retain flavor and result in that "pop in your mouth" sensation that I find so enjoyable.

Green Peas in a Tomato Coconut Gravy

Recipe by Lisa Turner Cuisine: Indian Published on April 28, 2014 Simple and delicious green pea curry simmered in a fragrant spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 1/2 cups fresh or frozen green peas 2 tablespoons sesame oil or other oil 1 small onion, finely chopped 1-inch piece fresh ginger, minced or grated 2/3 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cardamon 1 large tomato, diced 1/2 cup coconut milk 1/2 water, or as needed 1 teaspoon sea salt, or to taste Instructions: Heat the oil in a medium saucepan over medium heat. When hot, add the onion and sauté until it begins to brown — about 5 to 7 minutes. Add the ginger and stir for another minute. Now toss in the spices and continue to stir for another minute until fragrant. Add the tomatoes and simmer for 5 minutes until they begin to thicken. Pour in the coconut milk, bring to a gentle boil, and stir in the peas, salt and water as needed. Simmer over medium-low heat until the peas are cooked and the gravy is thickened. Add more water as needed as the peas are cooking. Makes 4 to 6 side servings

Other vegetarian recipes featuring green peas:
Green Peas Curry (Mattar Masala)
Corn and Green Pea Tomato Curry
Creamy Herbed and Green Pea Salad

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: "Someday World" - Brian Eno & Karl Hyde

PAAL KOZHUKATTAI RECIPE WITH JAGGERY,COCONUT MILK

 

Last monday we celebrated our 9th wedding anniversary.We had a great day with our in-laws.My MIL treated us with this traditional paal kozhukattai recipe.I had it for the first time and loved it a lot.I usually make paal kozhukattai wih sugar & milk using instant idiyappam flour.I love it so much but Sendhil is not fond of that sweet/dessert as it is with sugar.He likes only his mom’s traditional paal kozhukattai recipe with jaggery & coconut milk.On our anniversary,when she prepared this recipe,i found it interesting.While serving,she cut the paal kozhukattai into pieces like halwa and gave us.Sendhil enjoyed it a lot.As i don’t like to have in pieces, i enjoyed eating it as dumplings in a bowl which u can find in the picture.So its purely ur choice of serving.U can serve it as dumplings or as a piece like halwa..

Paal kozhukattai with jaggery and coconut milk

Traditional paal kozhukattai recipe - Rice balls cooked in coconut milk and sweetened with jaggery !

 

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 2hours 10 minutes

Cook time: 20 Minutes

Total time: 2hours 30Minutes

 

INGREDIENTS

To soak and grind Idli rice - 1 cup Salt - 1 tsp Water - as required Coconut - 1/2 no (big size) Jaggery - 1 cup Cardamom - 3-4 nos(crushed) Milk or water - as needed

METHOD

Wash and soak the rice for two hours and grind into a smooth paste thick paste.I used mixie to grind the batter.As i added more water,my batter became slightly watery.To make it thick,i wrapped the batter in a cotton towel to absorb the excess water. In the mean time.grate or cut the coconut into strands using the back of a thick ladle or kinfe.Grind it and extract the first milk using 1 cup of warm water.U’ll get around 1.5 cups of thick milk.Again grind the coconut adding 2 cups of water to extract the second milk.Add one cup of water to it and Keep aside. Take a thenkuzhal murukku press with three holes and fill the mould with batter.In a wide mouthed bowl,take the second coconut milk and allow it to boil.When it starts to roll boil,simmer the flame and press the dough directly.Stir it well and leave it for 2 minutes.Kozhukattai will be cooked and start to float on top.Again press the dough over it.No need to remove the cooked kozhukattai.Keep pressing the dough over and over.(Don’t worry,all the balls will be cooked properly). If u want,u can add some water while the balls are getting cooked.Balls should be well immersed in the coconut milk.So add water accordingly. After all the balls are cooked,add grated jaggery and mix well.Boil for sometime till the raw smell of jaggery emanates completely.Lastly add the first coconut milk,cardamom powder and mix well.If u want to serve in bowl, switch off the flame,remove and serve hot or warm. To make into pieces,stir the rice balls till all the coconut milk gets absorbed and becomes thick.Pour in a plate and spread it.After it becomes warm,draw the lines and cut into pieces after it cools down.Serve and enjoy !!

Note

For variations,u can add sugar in place of jaggery. If u find the batter too hard while pressing,sprinkle some water,make it little loose and press it.While pressing in batches,cover the remaining dough to avoid drying. Pressing in thenkuzhal mould makes the job easy.Else u have make small balls,steam in idli pot and proceed.Soon i will share a recipe with sugar and milk.

Enjoy this paal kozhukattai as evening snack.It tastes yummm !!

 

 

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Very good recipes Tags: Southindian recipes, Sweets recipes, Desserts, Traditional recipes, Traditional sweet recipes, coconut milk recipes, Jaggery

AVOCADO MILKSHAKE /BUTTER FRUIT JUICE RECIPE

Avocado milkshake recipe was in my try list for a long time.In Indian juice shops,it is mostly mentioned as butter fruit juice.Based on its consistency u can call it as a juice or milkshake.I tasted this milkshake without condensed in a juice shop recently.It was very nice .From then,i wanted to post this recipe in my food book because this is the easiest avocado recipes and it amazing health benefits.As u all know,avocado recipes tastes the best only when the fruit is ripe else u can't even taste a bit of it  and U have to throw the entire dish into the bin.Please be careful while buying an avocado.Check out this link on How to choose n buy Avocado if u are buying it for the first time.When u have a ripe avocado in hand,don't forget to try this healthy,easy n tasty milkshake recipe.U'll love its taste.Do check out my super soft avocado paratha and guacamole dip  with its health benefits if u are interested.

Avocado Milkshake recipe/Butter fruit juice

Healthy Avocado milkshake recipe with just 3 ingredients !

Cuisine:	Indian	Category:	Juices	Yields:	2-3 Cups
Prep Time:	5 Mins	Cook Time:	5 Mins	Total Time:	10 Mins

 

Ingredients

• Ripe Butter fruit/Avocado - 1/2 no
• Cold milk - 2 cups
• Sugar - 1- 2 tbsp

 

Instructions

1. Wash and cut avocado into two vertically. U'll find a big seed inside.Remove it and discard.Now scoop out the pulp using a ladle.
2. Grind it in a mixer or juicer adding sugar or honey &  cold milk.Adjust more or less milk based on the desired consistency.

Nutrition Information Per Serving

 

Serving Size	The serving size, in terms of the number of volume or mass
Calories	300
Fat (grams)	25
Cholestrol (milligrams)	0
Saturated Fat (grams)	5
Unsaturated Fat (grams)	15
Trans Fat (grams)	0
Carbohydrate (grams)	15
Protein (grams)	0
Fiber (grams)	16
Sodium (milligrams)	0

Source   : http://www.myfitnesspal.com/food/calories/generic-avocado-milkshake-1846452

Note

• For variations,Use honey in place of sugar.
• U can also add condensed milk for rich taste.

 

Enjoy this healthy,tasty milkshake and stay fit !

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Vegan Rosemary Mushroom Brown Rice "Risotto"

When I think of risotto, I usually think of a creamy rice dish with an element of melted cheese. Often Parmesan features in my risottos, but this one is completely dairy-free — not that you would know it. Try serving it to dinner guests and see if they notice that the cheese stayed in the fridge for another day.

Though I cooked this dish up, when enjoying it for dinner, I nearly forgot that Parmesan was absent in the risotto, but the absence was not missed. This is not the only occasion I have made risotto without cheese or dairy.

Coconut milk and mushrooms add creaminess to the dish and the almond milk provides a pleasant nutty undertone. Earthy, with a bit of zest, the rice is cooked until al dente as it should be in traditional risottos. An added bonus making risotto using this method is you don't have to stand over the stove for 30 minutes, adding bits of heated stock at a time. Simply let it simmer away until most of the liquid is reduced and serve.

I adapted this recipe from Janet of The Taste Space. Her vegan creations never fail to inspire. Often they have an ethnic twist and many traditional dishes that feature meat or dairy are transformed with perfection in her kitchen to suit her vegan diet. If you haven't been following Janet's cooking escapades, I urge you to drop by and have a look around. You won't be disappointed with her straightforward and creative recipes that you will be eagerly serving up in your own kitchen.

Vegan Rosemary Mushroom Brown Rice "Risotto"

Recipe by Lisa Turner Adapted from The Taste Space Published on April 25, 2014 Simple and creamy vegan brown rice "risotto" with mushrooms, fresh rosemary and lemon juice Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms, soaked in hot water for 30 minutes 2 tablespoons olive oil 1 large shallot, finely chopped 2 to 3 cloves garlic, minced 2 cups fresh mushrooms (I used button and cremini), sliced 1 1/2 cups short grain brown rice, rinsed 2 cups almond milk 2 cups coconut milk juice from 1 small lemon (2 tablespoons) 2 tablespoons fresh rosemary, minced 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste lightly toasted pine nuts for garnish (optional) Instructions: Soak the dried mushrooms in hot water for 30 minutes, then drain and chop. Heat the oil in a large saucepan over medium heat. When hot, sauté the shallot, garlic, fresh and soaked dried mushrooms for a few minutes to soften. Increase the heat to medium-high, stir in the rice and almond and coconut milk, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 40 minutes or until most of the liquid has been absorbed and the rice is al dente. Stir in the rosemary and lemon juice, turn off the heat, and cover. Let the rice stand for a few minutes, then fluff with a fork, season with salt and pepper, and serve hot warm, garnished with lightly toasted pine nuts if desired. Makes 6 servings

More vegan-friendly risottos you may enjoy from Lisa's Vegetarian Kitchen:
Spicy Tamarind and Channa Risotto Kitcheree
Spicy Adzuki Bean Risotto
Miso Mushroom Risotto

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Murcof