Happy Pongal!

 

Wishing you all a very happy Bhogi and Pongal!

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Energy Ladoos

I have been experimenting with healthy snacks for sometime now and this recipe containing dry fruits, nuts and seeds works out great!

Ingredients: (Makes 30 ladoos of approximately 27-30 gm each)*

Rolled oats - 180 gms

Brown sugar - 3 tablespoons (optional)

Coconut oil - 2 tablespoons

Cinnamon powder - ½ teaspoon

Nuts (300 grams) in proportions given below.

Walnuts - 50 gms

Almonds - 50 gms

Peanuts - 50 gms

Hazelnuts - 50 gms

Pecan - 50 gms

Pistachio - 50 gms 

Seeds (120 grams) in proportions given below.

Cucumber seeds - 20 gms 

Pumpkin seeds - 20 gms

Melon seeds - 20 gms

Sunflower seeds - 20 gms

Flax seeds - 20 gms

Chia seeds - 10 gms

Sesame seeds - 10 gms

Dry fruits (300 gms) in proportions given below.

Kimia Dates - 175 gms

Golden raisins - 25 gms

Black raisins - 25 gms

Cranberry - 25 gms

Dried prunes - 50 gms

*You can add or reduce the variety of nuts, seeds or dry fruits depending on availability.

Method: 

• Dry roast the nuts and seeds separately till they become hot to touch. Transfer to a bowl. Keep aside.
• Roast oats on medium flame till the flakes become crispy. Keep aside.
• Once cooled to room temperature grind the oats to a coarse powder and break the nuts coarsely using the 'pulse' function of  mixer-grinder.
• De-seed the dates. 
• Heat oil in a kadai, add dates and prunes and sauté till they become softer. Add in brown sugar, cinnamon powder, raisins and cranberry; mix well.
• Add oats powder, broken nuts and seeds. Mix well. Once blended, switch off the stove.
• Once mixture is warm to touch, make 30 equal sized balls. I prefer to weigh the balls using a scale as I make them. 
• Line a air-tight container with parchment paper and arrange the balls in layers separated by parchment paper.
• You can store them in the refrigerator for up to 2-3 weeks.   

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Happy New Year!

May this New Year bring Peace, Health and Prosperity to one and All!

Thank you for your continued support to Rathika's Nest!

Navarathri Greetings!

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Sweet Potato Curry (சர்க்கரைவள்ளி கிழங்கு கறி)

Sweet potato (சர்க்கரைவள்ளி கிழங்கு) is a tuber rich in dietary fiber, vitamins A, C and B6, minerals like manganese as well as antioxidants. It is roasted or boiled and eaten as a snack. It can be also prepared as thengai potta porial, ennai vathakkal or added to sambar or vathal kuzhambu. Today, I wish to share with you a new recipe made with sweet potato that can be served with chapatti or roti. Let’s check this recipe out.

Ingredients:

Sweet potato – medium, 3 no

Onion – large, 1 no, chopped

Tomato – large, 1 no, chopped

Turmeric powder - ¼ teaspoon

Salt – to taste

Curds – 100 ml or ½ teacup

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri chili powder - ¾ teaspoon, adjust to taste

Garam masala - ½ teaspoon

Oil – 1 tablespoon

Mustard seeds - ½ teaspoon

Cumin seeds - ½ teaspoon

Curry leaves – a few

Coriander leaves – chopped, 2 teaspoons

Method:

• Wash the sweet potatoes thoroughly, peel the skin, cut into cubes and add to a bowl of water. Keep aside.

• Beat the curds well. Add in coriander powder, cumin powder and garam masala. Mix well and keep aside.
• Heat oil in a kadai, add in mustard and cumin seeds, and when they start to crackle, add chopped onions and curry leaves. Sauté till the onion pieces turn transparent.
• Now add tomatoes and sauté for 2 minutes. Add in the sweet potato pieces, required salt and turmeric powder. Cover and cook on low flame till the vegetable is cooked.
• Add the curd mixture and mix well. Cook for 3 minutes. Garnish with coriander leaves. Serve hot with chapatti, phulka or roti.

Note: While cutting vegetables, please soak cut pieces sweet potato in water immediately, lest the pieces will turn dark when left exposed to air. 

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