Monday, November 21, 2011

Tiny Pineapple Wonders!

Early to bed, early to rise, makes one healthy, wealthy and wise. Learnt this classic piece of human wisdom when I was in Kindergarten. However, applying it to daily life is another matter altogether. For both my hubby and me, it's the opposite case. We both are not morning people.

Many a times, whilst reading, or surfing the net or in my case also following what you guys have been up to, we have these sudden hunger pangs and cravings to eat something. My hubby generally settles for something junk, while I prefer having a cup of warm milk with biscuits (I am a milkaddict). But, this weekend, on saturday midnight, my dearest really wanted to have something sweet and we were, a rare exception, out of chocolates. So, in the middle of the night, I baked these tiny wonders, obviously he was more than happy to help me.

I adapted my recipe Bournvita Bundt Cakes  a bit and came up with these cute looking things. Pineapple and coconut were a beautiful combination. And it just took just around 6-7 mins of baking time.

We had a little mid-night tea party, and there was a very happy face sitting beside me and seeing him happy, I was the happiest :-)


2 tbsp heaped - whole wheat flour (aata)
1 tbsp heaped - pineapples, finely chopped (one slice from the can)
1/8 tsp - baking powder
2 tbsp - honey
2 tbsp - sunflower oil
2 tbsp - coconut milk
2 tbsp - dessicated coconut
a pinch of salt

  1. Preheat the oven to 180 degrees C. 
  2. In a bowl, mix together the dry ingredients. In another bowl, mix together the pineapple pieces with the rest of the ingredients. 
  3. Add the liquid mixture to the flour mixture and mix lightly. 
  4. Spoon the batter into the paper moulds and put them on a baking tray.
  5. Place the tray in the center of the preheated oven and bake for around 6-7 minutes. Serve. 


Friday, November 11, 2011

Avocado Chocolate Pudding

It's been ages since I made some pudding, and have had a rising desire for pudding for some days now. But the winter is coming - which generally means much more rich food and therefore, the recipe that I am gonna share with you is relatively healthy, and at the same time very simple to make and delicious and of course chocolatey.

So, it fit perfectly last weekend, as I was thinking about making something new, while my hubby was net-surfing - he stumbled upon this website, where he saw this recipe and he shouted from the study, "Hey! I found a very healthy-chocolate pudding recipe online. I think, it's something for you."

I was busy in my thoughts, and did not really pay attention to what he was saying, partly also because of the loud music on Radio (I always have music on when I am cooking). He shouted again, and when he did not get any response from me, he came to the kitchen, and said, "I have been calling you, but forget it, do we have avocado at home?" "Yes, we do, but why?" I said. He dissappeared for a minute, and came back with a print out and said with a grin on his face, "Today's dessert". How could I refuse making this recipe, especially when my dearest so expectantly gave me the recipe.

Of course, we had this dessert that day, with a few teeny-weeny changes from my side. This is the link, where he found that recipe, and, here is how I made it.


1 - ripe avocado, peeled and seeded
2 tbsp - butter unsalted
3 tbsp - cocoa powder
3 tbsp - honey (adjust according to your taste)
1 tbsp - walnuts, very finely crushed + to garnish
a generous pinch of cinnamon powder
a pinch of salt
1/4 cup - coconut milk (more or less) (you may also use almond milk)

  1.  Put the avocado and butter in a bowl and mash together with a fork until smooth.
  2. Add the rest of the ingredients to the bowl and mix vigorously until everything is mixed and smooth.
  3. Garnish with the crushed walnuts and serve. (if the pudding ends up too thick, correct the consistency by adding a little more coconut milk to it)

Have a lovely weekend!

Monday, November 7, 2011

Moong Dal ke Parathe/Lentil Parathe

We are enjoying a perfect european autumn - have had lots of lovely weather lately, slightly cool but sunny and bright - locally called an "altweibersommer" - literally translated - an old wives' summer. The term relates not to geriatric specimens of female persuasion, but rather to a local spider art which is particularly active weaving it's webs during warm autumns.

Anyway....back from ugggh spiders to it's been so beautiful as of late, and I hope it remains like this for a little longer. The weather is just perfect for long walks (which we definitely need after all the Diwali indulgence). These are a few photos from a short autumn walk this week. 

Isn't it beautiful?

Coming to today's recipe - Moong dal ke parathe or as we call them back home - mogar ki pudi - is a very typical rajasthani dish - and you can eat them hot and fresh, or even for the next 3 - 4 days as they don't spoil.

I have had these a number of times (made by mom and my MIL) but I really had not bothered until now to make them at home. But, this time, when my in laws were here, I made them, with the help of my MIL. It tastes great with red chilli pickles or salted yogurt or shrikhand (thick sweet yogurt).


2 cups - whole wheat flour (aata)
60 grams - yellow moong dal (split yellow gram)
3 tbsp - sunflower oil
2 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - coriander seeds, finely crushed
1 tsp - kasuri methi (dried fenugreek leaves)
salt to taste
water to knead the dough
oil to roast the parathas

  1. Soak the dal/lentils for an hour and cook until slightly soft.
  2. Mix together everything in a bowl and knead using water. The dough should be medium soft. Cover the dough with a wet muslin cloth and keep aside for 15 mins. 
  3. Divide the dough into small size balls and roll the balls out into a paratha.
  4. Roast the paratha on both the sides on a non stick pan, using oil on each side until brown spots appear on the surface. 
  5. Serve.

I had them with shrikhand , while my hubby enjoyed them with red chilli pickle.



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