Friday, January 28, 2011

Healthy Banana Nut Pancakes

These pancakes are perfect breakfast and is easy to make too.  It just popped up in my mind  when i was wondering healthy breakfast for my son.  Instead of making plain pancakes, i added ripe banana's and and whatever nuts that i have in the shelf.  I prefer  Atta flour (whole wheat flour ) due to its  high fiber content. Banana rich in potassium and i use pistachios and almonds which also a source of  fiber and minerals.   The texture was very soft,  tastes good and smells great! It's just a simplest recipe which doesn't require much ingredients.

Ingredients :

1 1/2  cup Atta flour (whole wheat flour)

1/2 tsp salt

2 bananas

2 cups of full cream milk

2 tbsp pistachios roasted

1 tbsp almonds roasted chopped

2 tbsp castor sugar

1 egg

a pinch of cinnamon powder(optional)

butter melted

Preparation :

  1. Mix  salt in atta flour. Keep aside.

  2. Blend 1 banana, milk, egg, cinnamon powder and sugar in a blender.

  3. Mix with atta flour and whisk together.

  4. Chopped remaining banana into pieces.

  5. Add into the batter together with the roasted nuts.

  6. Add water if the batter  is to thick.

  7. Heat a pan and greased  with 1 tsp of butter.

  8. Pour a ladle full of batter. Let the undersides golden then flip over to cook another side. Transfer it to the plate.

  9. Eat while its hot. Serve with maple syrup or honey.
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Ragi Rava Dosa

After a whole day at work, its  quiet tiring and time consuming to spent more time in the kitchen.  That's triggers me try  simple recipes for dinner.  Besides that, it best to take less calories  food for dinner as we don't do much physical activity at night.  As i looked for an idea, i came across this wonderful blog belongs to  It was very healthy and nutritious recipe that i came across.  It was such a good idea of her. By adding few ingredients, i was able to prepare a rich and awesome dinner for my entire family (including my 2 years son).  I prepared two types of chutneys ; Peanuts chutney and Coconut chutneys which always my favorite. These chutneys taste best with this dosa.  Recipes for these chutneys will  published soon.

Ingredients :

1 cup Roasted Semolina (Rava).

1/2 cup Ragi Flour.

1/2 cup All Purpose Flour.

1/2 cup Rice Flour.

1/4 cup of Sour Buttermilk if available (optional).

Approximately 4 cups of water.

2 tsp of cumin seeds.

1 tsp of Whole Black Pepper corns .

1  Green Chillies finely chopped (originally 4-5 pcs).

Curry leaves.

1/2 cup Carrot (shredded)

1/4 cup almond flakes (roasted)

3 shallots or 1 onions - finely chopped

1 Tsp finely grated ginger

1 sprig Curry Leaves

Asafoetida powder



  • Mix all the dry ingredients (roasted semolina, all the flours and salt)

  • Add water and the sour buttermilk(if available) and whisk it to mix well to  a smooth watery batter in pouring consistency.

  • Heat one tbsp either oil or ghee in a pan.  Add cumin seeds, black pepper peppercorns, chopped ginger, curry leaves and asafoetida.

  • Add this seasonings to the batter and mix it well.

  • Add chopped green chillies as well.

  • Heat the tava on stove and smear with little bit of oil.

  • Pour a ladle full of batter from the edge to the centre.

  • Now sprinkle a little bit of the onions, grated carrot and roasted almond flakes quickly.

  • Sprinkle some oil around the edges.

  • Cook till crisp and remove from tava.

  • Serve with any chutneys.
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Monday, January 24, 2011

Banana leaf Vegetarian Menu

Banana leaf rice  served white rice with assortment of vegetables, gravy, pickles and  papadom in  basic. Its  a authentic way of serving Indian food.   Its best eaten with hands.  Normally Hindus used be vegetarian on special occasions.  We tend to do offerings to God beforehand.  On the day of Ponggal i prepare a set of vegetarian meal served with Banana Leaf, since its a special day though.  Its a set of cabbage stir fry with grated coconut, spicy potato masala, cucumber pachadi, beancurd with sambal gravy, sambar, papadam and served with mungdal payasam as dessert.  Its a yummylicious lunch after long time.

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Monday, January 17, 2011

Bean curd with Sambal Gravy

Bean curd sambal gravy or known as Tauhu sambal quiet famous among Indian especially those on vegetarian diet.  Its one of the Friday's main menu in my list.  Its goes well with sambar and papadom.  This mouth watering dish can be served with vegetarian 'Nasi Lemak' as well.

Ingredients :

Bean curd - 4 pcs

Dry Chillies - 10 nos

Onion - 1

Shallots - 5

Garlic - 5

Ginger - 1 inch

chili powder - 1 tsp

tomato - 1

tamarind  juice - 2 tbsp

sugar - 2 tsp



Preparation :

Boil dry chillies in hot water until soft. Normally my mom advise me to remove all the seeds, since the seeds can not be digested in our digestive system. Grind the chillies with 2 nos garlic, shallots, sugar, little bit salt, 2 tbsp oil and water.  Grind to smooth paste.  You may grind the chillies without boil it to preserve the hotness.  Cut bean curd in 6 pcs. Marinate with chillies powder and salt for 15 minutes.  Fry in hot oil, until turns golden color. Keep aside.  Heat oil in wok.  Add sliced onions and saute until till turn pink. While mortar ginger and balance garlic.  Add it to the onions. Saute for 2 minutes. Then add chopped tomatoes and stir until soft and pulpy.  Now add the smooth chili paste.  Stir until raw smell goes off and oil oozes out.  Add tamarind juice and 1/2 cup water. Let the gravy boils for 3 minutes.  Now add the fried  bean curd and coat it well with the gravy.  Add salt. Stir for 5 minutes. Turn off heat.  Garnish with scallions.  Serve with hot rice.

Sunday, January 16, 2011

Masala Vadai

Masala vadai is one of my favorite since young.  Its a must delicacy for all the special occasions in my house.  It has been such a long time I did not dare to try this recipe after failure in my first attempt. Since my craving over takes me, at last I looked up for the recipe and this time the vadai turn out very crispy and tasty. My hubby agrees to it.

Ingredients :

Chana Dal - 2 cup

Onion - 1

Green chillies - 1

Dry chillies - 4 nos

Garlic - 2 pods

Fennel seeds - 1 tbsp

Cumin seeds - 1 tsp

Curry leaves - 1 sprig


Asafoetida powder - 1 tsp

Preparation :

Soak dhal for 3 -4 hours. Then, grind it with half slit chilli, garlic, cumin, fennel. Grind it coarsely.  Mix with sliced onions, chillies, salt and asafoetida powder. Heat oil in pan. Take a tablespoon of the batter and pat it with fingers to shape vadai. Deep fry until golden color in hot oil.


Pongalo  Pongal.....Pongalo Pongal!  Thai piranthaal vazhi pirakkum and so new year just began. May another great year ahead fulfilling our wishes and bring us happiness. Showers  of blessings enhance spiritually.  Pongal festival is very famous and celebrated especially by South Indians.  We in Malaysia, are not left behind with the celebrations. Luckily this year falls on Saturday, which makes it easier for me to do the preparations.  On this day Sakkarai Pongal is prepared with fresh milk boil in clay pot to overflow.  The moment the milk boils over and bubbles out in tradition we shout pongalo... pongal which shows good luck and prosperity.  The cooked rice then offered to Sun God as thanksgiving.  Sakkarai pongal is very simple and easy to prepare.

Here's the recipe:

Raw rice   - 1 cups

Milk - 2 cups

Mung Dhal - 1/2  cup

Jaggery - 1 cup

Raisins - 2 tbsp

cashew nuts - 2 tbsp

cardamoms - 1/4 tsp

ghee - 1/2 cup

Preparation :

Wash and soak the rice 1 hour before cook.  Pressure cook mung dhal and keep aside.  Roast cashew nuts and raisins in ghee and keep aside.  Boil the milk until bubbles.  Drain the the rice and add to the pot. Let it cook. When the rice almost cooked, add  cooked mung dhal.   Add jaggery and stir continuously till it melts completely. Add cardamom powder followed by ghee. Ponggal is ready. Garnish with cashews and raisins.

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