Health for life

Rosti is a Swiss dish prepared mainly with potatoes, this dish is a common breakfast eaten by farmers in a region of Swiss and today this dish is eaten all over Switzerland and many restaurants serve this dish with many sides. This rosti is consider as a Nation dish by swiss people,coming to this dish its simply prepared with grated potatoes,oil and grated onions with salt and pepper powder. Usually rosti are prepared as thick patties and they are cooked in frying pan, but for my todays post i baked them in oven coz my theme of this weeks blogging marathon is savoury baked dishes and they came out extremely amazing.

These Rostis sounds like Hash brown and Latke, a Jewish pancake, but this rosti are completely different from the both dishes.With loads of parsley leaves,this herbed baked mini rosti tastes fantastic when served with a simple vegetable salad. Kids will love these cuties and am sure this dish will definitely become their favourite among their most favourite dish.Trust me these cute rostis are completely vegan and quite addictive too.Am posting this vegan baked herbed mini rostis today as am a member of Vegan Thursdays, an vegan event running twice a month started by me.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.Sending this baked dish to SYS-W Series - Potato & Brinjal.


5nos Potatoes (medium sized & peeled)
2tbsp Parsley leaves (chopped)
1no Onion (medium  & finely grated)
2tbsp Oil
Salt
Pepper powder

Preheat the oven to 350F, grease a muffin tray with oil and keep aside.

Cook the peeled potatoes in boiling water until they turn tender, dont cook too much and cool it completely.

Grate the potatoes and mix with grated onion, now add the olive oil,salt and pepper powder and mix well with a fork.

With a fork, divide the potato mixture into the already greased muffin tray and bake for 30-35minutes until they turns golden brown.

Serve with salads.Sending to Gurus Giveaway - Kids Special.

Usually chilly idlies are prepared with leftover idlies,i prepare my idly batter once a week. Obviously we always have leftover idlies at home. Sometimes i finish them as upma or else ill reheat it and have with any chutneys.For the third day of blogging marathon, i combined leftover mini idlies with leftover cooked chickpeas for making this chilly idly, both together turned out dinner simply awesome.

For my surprise even my daughter who hates idlies enjoyed thoroughly and everyone at home loved it.This chilly idly goes for a easy breezy preparation,you can add very much any sort of veggies but i just went for cubed green bellpeppers and chickpeas.Since i had mini idlies, i added them directly to make this dish, in case if you have usual idly, just cut them as small cubes and make out this dish.Sending this rice to my event Healthy Diet-Fast & Quick Healthy Dish guest hosted by Kalpana.Check out the marathoners running this 22nd edition of blogging marathon here.


15nos Mini Idlies
1/2cup Cooked chickpeas
1no Onion (big & sliced lengthwise)
1tsp Ginger garlic paste
2tbsp Tomato ketcup
2tbsp Soya sauce
1tsp Chilly sauce
1/4tsp Garam masala powder
1no Green bellpepper (cubed)
Oil

Heat oil, add the sliced onions,ginger garlic paste and saute until the onions turns transculent.

Add now the cubed bellpeppers, saute for few minutes.

Add the mini idlies,chickpeas, saute for few minutes.

Finally add the ketchup,soya sauce,chilly sauce and garam masala,cook until the idlies gets well coated.

Serve hot immediately.

After a long we, a bunch of food bloggers are going to run a whole month of blogging marathon. So this month is going to be bit hectic for me as i have few more challenges and many more household stuffs to to. Srivalli,the brain child of this blogging marathon proposed this four weeks of blogging with four themes for a week. Thats sounds truly very interesting na, for this first week its going to be occasional.. Anything that goes under this category is going to be showcased during this whole week and ill posting from today onwards my special occasional dishes, which suits pectly for a birthday party.

For the first day, i want to share a kids friendly starter, a starter is a must for a party and i cant imagine mine without a starter. Kids love to have finger foods very much as their starters, frankies works wonder among kids, if its with paneer am sure they will just love it.I tried adding minced soya to make the stuffing more interesting and healthy at the same time along with paneer. Kids will rarely say no to frankies, frankies are quite easy to prepare,if in case you make mini frankies the preparation time goes seriously less time when compared to the usual frankies.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.



For the dough:
1/2cup All purpose flour
1/2cup Wheat flour
2tbsp Oil
Salt
1/4tsp Baking powder

Combine all the ingredients in a bowl,mix well and knead as a stiff dough with enough water, keep aside for half an hour.

Roll out thin large chappathis from the prepared dough.

Heat a non stick tawa, put the chappathi, drizzle some oil and cook until they get well cooked on both sides.

For stuffing:
1cup Paneer (crumbled)
1/4cup Minced soya granules (cooked)
1/2cup Green capsicum (chopped)
2nos Onions (large & chopped finely)
1tsp Ginger garlic paste
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
1tsp Coriander powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away..

Add the cooked soya granules, crumbled paneer,chopped green capsicum,salt,red chilly powder,garam masala powder and coriander powder,cook everything in simmer until everything gets well cooked..

Finally add the chopped coriander leaves and put off the stove.

Keep aside.

Assembling:

Put enough stuffing in the centre of the prepared chappathis, fold it tightly..

Cut the rolled rolls as two equal rolls, wrap it with a aluminium foil. Finish the remaining chappathis.

Serve with ketchup.

After making pizza, for this months Home Bakers Challenge we landing towards a sweet bake aka marble cake with the king of fruits The Majestic Mango. This months host Sangee Vijay challenged the members of this wonderful baking group to bake two versions of mango chocolate marble cake,one is with eggs and butter and the another one is as eggless and butterless version. Without any hesitation, i baked mine as eggless and butterless version. I used store bought kesar mango pulp instead of fresh mango pulp for making this mini marble cake, i have already baked twice this mango chocolate marble cake and everytime this marble cake was a big hit among my kids since this cake have both our favourite ingredients mango and chocolates in it. Thanks to Sangee for this incredible challenge and we loved it.

Also from today onwards, am running my second week of blogging marathon with a beautiful theme called cooking with colours,obviously my next two days posts will be very colourful and definitely delicious. As this marble cake sounds pect for this weeks of blogging marathon, am posting this spongy,super moist and very catchy marble cake today. As i told earlier, if you love mango and chocolate in your bakes, this marble cake is for you, needless to say that since this cake is eggless and butterless you can have two more pieces of this cake without an guilt. Bake this marble cake and am sure you will love it. Honestly mango and chocolate makes a wonderful pair in cakes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.


2cups All purpose flour
1+1/2tsp Baking powder
1/2tsp Baking soda
1/4tsp Salt
3/4cup Sugar
1/4cup Cocoa powder (mix with 2tbsp of warm water)
5tbsp Oil
1tsp Vanilla extract
1cup Mango pulp
1/4cup Milk
1/4cup Yogurt

Preheat the oven to 350F, grease your mould and line it with baking paper if needed.

In a mixing bowl, take the sugar, oil, mix it.

Now add the mango pulp,milk,yogurt,vanilla and whisk well.

Meanwhile in an another bowl combine the flour,baking soda,baking powder, salt and mix well,keep aside.

Gradually add the wet ingredients to the dry ingredients and stir well until everything combine well.

Transfer half of the mango batter to a bowl.

Now take the cocoa powder, warm water in a bowl,mix it and make a thick chocolate syrup.

Add this to another half mango paste, mix it to make chocolate cake batter.

Now pour the mango and cocoa batter alternatively to the already prepared pan, make a swirl with a tooth pick.

Bake it in middle rack for 40-45 minutes until a toothpick inserted comes out clean.

Notes:
You can use fresh homemade mango pulp for making this cake.

You can also add chocolate chips or nuts to make this cake more delicious.

You can make zebra pattern, a simple swirl cake with this cake batter.

Ghevar, an incredible Rajasthani delicacy served during Teej festival, a fasting festival for Hindu women,i have already heard about this high caloric sweets. But never had chance to tasted or prepared them at home.Coming to this months SNC challenge, an event Divya of You Too Ccan Cook, both Southern group members and Northern group members got their mail yesterday with their respective challenges.As am a part of Southern group, i have to make this famous Rajasthani ghevar for this months challenge. This challenge was suggested by Manjula Bharath of Desi Fiesta from Northern team,while Southern team challenged them with Vadacurry by Ramya krishnamurthy of LemonKurry, vadacurry is one of my favourite and seriously i felt like making them too.

When i went through Manjulas recipe, i thought this ghevar will be quite tricky. But for my surprise, this sweet is quite easy to make eventhough this incredible sweet goes for frying ghevar,sugar syrup and rabdi. The cooking process may sounds long but its truly worth to try this fantastic sweets.Ghevar goes for maida,sugar,ghee,saffrons,cardamom powder,few nuts,milk and condensed milk. If you have everything at home, this ghevar gets ready very much easily. Batter consistency plays an important role for making ghevar, batter should be thin without any lumps.

Honestly i have fallen in love with this fabulous sweet, even served with rabdi this ghevar have a mild crispy texture and we loved it very much. My lil one just relished this sweet delight and asked me again to make me some.But only disadvantage of this dish is its truly very highly caloric as the maida batter is fried in ghee or oil and served with hot sugar syrup, finally with highly sweetened rabdi. Once a while, we can enjoy this ghevar. Fried ghevar can stay for more than 15days in air tightened box. Thanks to Manjula for sharing this traditional sweet with us, we seriously loved it.


For Batter:
1+1/2cups Maida
2tbsp Ghee
Few saffron strands
1/4cup Milk (room temperature)
Warm Water (for making thin batter)
Oil for frying

Sugar Syrup:
1+1/2cup Sugar
1cup Water

Kesari Rabdi:
3cups Whole milk
1cup Sweetened condensed milk
1/2tsp Cardamom powder
Crushed pistachios,almonds
1tsp Saffron strands

Whip both milk and ghee together for few minutes.  

Add the maida and mix well, gradually add the water and mix it well to get a thin batter consistency.

Heat enough oil in a round,deep,flat bottomed vessel in high flame.Once the oil is hot, take the batter in a ladle and pour in the middle of the vessel in a thin stream from 1 foot height.

Once you pour the batter, the hot oil will start bubbling. After pouring a whole ladle of batter, stop of few seconds and start pouring small ladle of batter.

I went for two small ladle full of batter to make mine.Make a space in the center of the frying ghevar with a skewer once the batter gets settled.

Let the ghevar gets fried on medium flame until they turns golden brown.

Take the ghevar out of the oil caully with a skewer and keep over a paper towel to remove the excess of oil.

Make a one string consistency sugar syrup with the sugar and water and keep aside.

Meanwhile in an another vessel, boil the milk and cook in low flame until the milk gets reduced to half of the quantity,now add the saffron strands, cardamom powder and curshed nuts,mix it well.

Add finally the condensed milk and bring it to boil again and remove from the stove once the milk turns thick,keep aside.

While serving, spoon the sugar syrup over the crispy ghevar and tilt the plate to remove the sugar syrup. Top it with the rabdi and nuts and serve it immediately.