This is one of the delicious and easiest pickles that can be done within minutes. The tomato pickle is so versatile either as chutney to Idlis, Dosas, upma or chapatis or it can be relished with hot steamed Rice. It can be packed for travel or picnic.
I shared some popular Chutney, Thuvayal and Thokku subtly differ each other based on the ingredients I added.
Like other authentic pickle, it doesnt have strong flavour or spicy. It is mild in flavour yet tastes heavenly.
How to make?
Ingredients
Garden Fresh Cherry tomatoes/Store-bought Cherry tomatoes 500 g
Soak the Rice, Urad Dal with fenugreek seeds and Sabudana in water separately for four hours. Stir well.
STEP two:
Rinse thoroughly and drain the water and add Urad Dal and fenugreek seeds to the grinder first.
Water should be added little by little while Thegrinding.
Once the Urad batter comes up fluffy, add
drained rice and sabudana with little water
Add Himalayan pink rock salt 1.5 tsp
Cover and let grinding until smooth.
Transfer the batter to a bigger vessel and Cover tightly with lid
Let fermenting overnight or 8 hours.
Note: We need thick batter for Idlis, so add 100+20 ml water little by little while grinding Urad Dal. The water absorbed by Rice and Sabudana during soaking hours is sufficient so done add water while grinding Rice with dal batter.
STEP three:
Stir the batter well.
Smear the Idli mould with little Sesame oil or ghee.
Add 3 cups of water to Idli steam vessel and heat it.
Place the Idli mould and pour the batter in each cavity.
Cover and steam cook for 8 minutes on high flame.
If the fermented batter is refrigerated, steam cook for 10 minutes on high flame.
Sprinkle some water over the hot Idlis. Remove the Idlis with a help of a spoon.
Beetroot halwa is incredibly delicious. It brighten up any special family occasion. Beetroot is a chockful of potassium, folate manganese, Vitamin C, B. It is simply available almost all around the year in markets and departmental stores.
The best matter is, its pretty easy to make. Even you are not an expecting in making this yummy dessert, this sweet is something that you will be thrilled to make hassle-free.
Basil pesto is a one of the staple Traditional zesty Italian recipes. This is a very nutritional thick paste or makes it as a thick sauce that is a wholesome part of their dietary menu.
Traditionally, pesto is made out of Extra virgin Olive oil, basil greens, Pine nuts, Parmesan cheese, Garlic, Pepper, Lemon Juice and Salt.
There are so many versions in adding the ingredients. Each ingredient has its own calories and fat contents. Just one tbsp Olive oil contains 120 calories and 14 gms of unsaturated fat. Pine nuts 1 tbsp contains 57 calories and 6 gms fat Parmesan cheese contains 22 calories and 1.4 gms fat.
Being rich in Vitamins, minerals antioxidants and mono-unsaturated fat contents, Pesto supports our heart-health and health of cells.
Instead of pine nuts, we can substitute Almonds or Cashews. Cashews give an incredible nutty taste and flavour to the pesto.
The most important rule of making Pesto is not to cook. Prepare it and enjoy with its tremendous raw
flavor side to Garlic bread, Idlis, Dosas, Oothappams or Chapati roll or Poori or Rotis or Pizza or spaghetti or pasta or have it as a spread for Bread Sandwich or Egg sandwich. The incredible taste you, surely love it!
How can we make this Basil Pesto?
It is a gluten-free/vegan or lazy summer-perfect recipe.
Just a few steps, we can make it instantly
A perfect blend of fresh basil leaves, garlic, crushed coarse pepper, Himalayan pink rock salt, Whole Cashews, Extra virgin Olive Oil, unsalted Cheese and fresh Lemon Juice.
Ingredients to be collected on the table:
Pluck the fresh basil leaves and with their tender stem.
Wash them thoroughly to remove dust.
Collect them in a bowlful quantity.
Do observe the step-by-step images for the recipe too.
Peel off the garlic pods
Fill the mixie jar with basil green leaves.
Shred the cheese if you have any.
Pulse for a while to reduce the volume.
Add salt, pepper powder and garlic.
You can skip the addition of cheese if you want vegan.
Add whole Cashews 10-15 pcs
Add Olive oil
Add Lemon Juice
Grind to a coarse paste
If it is very thick, you can dilute it with little Olive Oil and Lemon Juice.
The yummy choice is tossing pesto with pasta. My option is also not stopping with it. I opt for making an egg basil pesto sandwich with the two dollops of pesto in between the plain omelette squares and enjoy it with my loved ones.
Replace the pine nuts with almonds or cashews or pistachios or walnuts or peanuts.
So the possibilities are endless.
Pesto is richly loaded with antioxidants such as Vitamin E and Vitamin C.
Basil is the star ingredient in the pesto. It is said that Basil contains 1 mg of Vitamin C per 2 tbsp.
One tbsp Olive oil contains an impressive amount of Vitamin E.
Pumpkin is an incredible power house of nutrients and antioxidants. Ultimately rich in Vitamins i.e., beta carotene, Vitamins E, C and some important Vitamins we need and minerals like potassium, magnesium, iron and calcium.
Pumpkin supports our whole immune system and prevents the development of metabolic syndrome.
Whats the most important matter is pumpkin is an excellent source of dietary fiber.
This winter veggie is highly appreciated for its nutrients and one of the low calorie food supporting weight loss. Sure, eating Pumpkin can make you sharp visioned person of its beta carotene content.
There are so many delicious Recipes across the globe, to include Pumpkin in your food menu. This is one of the smart way to feed our younger people with Pumpkin.
Ho to make this super soft Pumpkin loaf cake/bread?
Ingredients:
Half portion of Pumpkin
Eggs 3 pcs
Cane Sugar 3/4 cup/bowl/200 gm
You can use white sugar instead of Cane sugar. But Cane sugar does the best taste.
All purpose flour (mixed with 1 tsp baking powder+1/2 tsp Cooking soda 1.5 cups/bowls/250 gm
Plum cake refers to a cake made with dry fruits or fresh fruits. It had been said that english calonial people of Britain bought the dried fruit cake with them. In India it was served during Christmas Holiday Celebrations but in american calony, it was associated with election so it had been called as election cake. It is not known how it is called as plum cake and the raisins and currants were also called as plum in England. This cake is made with rich volume of Raisins and hence the name.
Some people made with rum-soaked dry fruits and some made This cake with brandy- soaked dry fruits Some people do not use any alcohol. Every country, Every family has its own variation of This recipe. Yet all of them don't use one common ingredient, that is plum. Instead they make with canned fruits or candied dry fruits and nuts of their choice.
This plum cake packed with rich dried fruits and various nuts flavoured with Orange and lemon zest in a dense texture. It is being traditional prepared on the eve of CHRISTMAS Festival but nowadays we can see the display of plum cakes for sale in almost all bakeries across the world.
With high content of raisins and other dry fruits and good quantity of various nuts, the cake can improve our overall health and boost our immune. When we make this cake with such healthy fruits, nuts and spices. We can boldly say that we have baked a Nutritious dessert for our loved ones.
How to make NON- ALCOHOLIC, KIDS SPECIAL
FRUITS AND NUTCAKE/PLUM CAKE/CHRISTMAS SEASONAL GIFT CAKE?
INGREDIENTS:
STEP one:
Candied dry berries and fruits 150 gms
(Candied Kiwi, Pine apple, Mango, Crane berries Strawberry berries, Papaya and Pomeilo )
Golden Raisins and black raisins each 50 gms
Butter 2 tbsp
Cane sugar 100gm
Water 1/2 cup/100 ml
Deseeded Dates 50 MG
Almonds, Pistachios and Cashews nuts each 25 gm
Lemon 1/2 tsp
Orange zest 1 tsp
Orange juice 50 ml
Procedure:
Heat the Butter, Cane sugar and dry Candied fruits until thick consistency.
Stir occasionally on medium heat.
Now the dry fruits get softened and fluffy.
Set aside to cool down.
Add Deseeded Dates and chopped nuts
Add Lemon zest and Orange zest
Add Orange juice
Mix thoroughly.
Set aside.
STEP two:
Ingredients:
All purpose flour 1.5 cups
Baking powder 1 tsp
Powder Salt 1/4 tsp
Cinnamon , dry ginger and nutmeg 1:1:1 ground
Powder 1 tsp
Procedure:
Mix the dry ingredients well.
STEP three:
Ingredients:
Butter 100 gm
Cane Sugar 100 gm
Eggs 3 pcs
Mixed Dry Ingredients
Mixed Fruits and nuts mixture
Butter 1 tsp to apply over the cake pan.
Procedure:
Blend the Butter in a dry mixing bowl until soft fluffy texture
Add Cane sugar and blend again to be well combined.
Add egg one at a time and blend to combine well.
Add dry flour mix in three batches and blend until well combine everything.
Add cooked dry fruits and nut mix and Fold several times .
Apply Butter over all the sides of dry cake pan.
Transfer the cake mix.
Clean the edges with a tissue paper.
Preheat the oven at 180° C
Bake the cake for 50 minutes at 180 °C.
If you want crackless cake loaf, do bake at 160 °C for 1 hour and 15 minutes.
Set aside to cool down.
Slice the loaf cake.
Enjoy the cake with your near and dear ones
Preparation time 30 minutes baking time: 50 minutes.
