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Showing posts with label Dates. Show all posts
Showing posts with label Dates. Show all posts
Hi, I had this lovely dal few days back, My second daughter was the first to have food, and she said it was 'Thumba chennagide' means it's very nice, I think the combination of dates and tamarind was very good!, I have to tell I was thinking twice to try this out, as my kids are not any more kids they are teenagers who don't get pleased very easily.
I thank Srivalli, for this venture of me, cooking dates in a dal recipe, and want to thank Pratibha and Jigyasa for allowing us to use this recipe from your second book 'Sukam Ayu'.
The dal was quite tasty with different flavours, I had to tweak it a little bit, nothing drastically I had no dried dates so used soft dates, cooked them with Dal so they can be mashed up and my children wouldn't even know !!.
I couldn't get hold of yam so I had to omit it, I used lot of other vegetables such as carrots, beans, Lilva beans, Drumsticks and it was really nice.
I could notice the Fenugreek taste in the Dal, sweetness and tangyness of dates and tamarind, I omitted Jaggery as my hubby seems to find out even a little bit of Jaggery I add!, he did ask me if I had added Jaggery but when I told him what I had done, he said Mmmm.., and said it was quite nice.
so here is the recipe...
GUJARATI DAL
INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves
FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida
METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.
I thank Srivalli, for this venture of me, cooking dates in a dal recipe, and want to thank Pratibha and Jigyasa for allowing us to use this recipe from your second book 'Sukam Ayu'.
The dal was quite tasty with different flavours, I had to tweak it a little bit, nothing drastically I had no dried dates so used soft dates, cooked them with Dal so they can be mashed up and my children wouldn't even know !!.
I couldn't get hold of yam so I had to omit it, I used lot of other vegetables such as carrots, beans, Lilva beans, Drumsticks and it was really nice.
I could notice the Fenugreek taste in the Dal, sweetness and tangyness of dates and tamarind, I omitted Jaggery as my hubby seems to find out even a little bit of Jaggery I add!, he did ask me if I had added Jaggery but when I told him what I had done, he said Mmmm.., and said it was quite nice.
so here is the recipe...
GUJARATI DAL
INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves
FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida
METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.
Hi everybody how are you all doing ?, These are the Biscuits I made a long back in my draft, I made these when Lubna and Yasmeen announced for Ramdan event :), I made thrice, we ate, even shared to friends and family but never posted on time :).
I had written this in my book, quite a long time ago but had never tried them as I had no oven, I just thought I will give a try as it was made with dates. Dates are one of my favourite dry fruits, I get so tempted when I see.
When ever my friend visits his parents in Dubai, never forgets to buy me a box full of Dates. So, here I am with this recipe, and of course as I told earlier, I made these quite a lot of time, as my kids and friends liked it.
I made it in both with Egg and Eggless way and it turned quite well in both the ways.
BISCUITS TAMIR
INGREDIENTS:
2 Cups of Flour
200gms Chopped Dates
1 Egg
1/4 Cup Oil
3/4th Cup Sugar
1 tsp Baking Powder
2 tbsp Sesame seeds
water as needed little by little to form a dough
METHOD:
Sieve flour with Baking Powder, add egg, oil and sugar to it. Mix well for 3 to 4 minutes, Make a stiff dough with water, Knead well and keep aside.
Meanwhile chop the dates nicely and keep it ready.
Divide the dough into two portions. Roll out into thick square or round like a Chapati, prick with a needle spread dates all over, cover with another chapati or however you have rolled the dough on the first roll.
Press a little and sprinkle Sesame seeds. Cut into rectangles and bake in a preheated oven at 180 degrees for 15-20 minutes, cool and store.
FOR THE EGGLESS VERSION:
INGREDIENTS:
Same as above for the Egg version but I just omitted the Eggs in it and used water as needed to bond the dough. (An other time I used 2 tbsp of Flaxseed powder to give it a little more healthy touch).
For the dates filling, I Grounded
3 tbsp of Poppy seeds with grated
1/4 cup of Copra and
3 tbsp of sugar and
1 cardamom pod without the skin.
Mix this with the dates and spread it over the rolled dough same as above and spread another roll on top of it and bake the same way.
It will not puff up as the egg one, but tastes good.
I am sending this to the event hosted by Sudeshna of cook like a bong, Cooking with seeds - Poppy seed, started by Priya of Priya'seasyntasty recipes.
Today My eldest was browsing through my collection of recipe books and she was so adamant that I should try out something from one of the books, because she always complains that I have these books on dessert and I never try out anything!. So, we both sat and rumbled through this recipe book of James Martin - Desserts and both decided to try out this recipe!, I love this book as it has a fabulous collection of recipes with basic techniques and is well explained. I could say that it is a fool proof recipe book I have 4 to 5 recipes from this book and all of them have turned out so well, I will post each one of them soon! (?)...
Once we decided upon what we are going to make, I told her we will make this into half and I will add egg to the one half and the other half I will try eggless!, she was not quite happy with it, but then she agreed (thank God!, I had my fingers crossed as I wanted her badly at my side, because I needed somebody to wash up all the things used when I am going through with it!, I always do the washing then and their when I start with the process, so both of us in do the chore!).
So, well when everything was set we were ready to go, she made the mixing of the egg based one and I made the eggless one!
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
As James Martin tells in this book that
' the origin of sticky tofee pudding are mixed. Some people say it comes from the Sharrow Bay Hotel in the Lake District while others claim it comes from the The Udny Arms Hotel in Aberdeenshire., for me, I like to think Francis Coulson or Brian Sack, the original owners of the Sharrow Bay, invented this dish in their fantastic hotel on the banks of Lake Ullswater, All I've done over the years is to tweak their recipe. I make it with a really rich toffee sauce- let's face it, if you're going to make a pud like this, you've got to do it properly!'.
Mmm.., the pud was really grate with that toffee sauce, even my sweet loving daughter thought it was too sweet for her, If you love sweets this toffee pudding with toffee sauce is just right for you!!!!.
I could just have the toffee pud, but the sauce was too much for me, and what a fool proof recipe!, the pud was so soft and was just like a sponge, I couldn't believe that it turned out so well!.
Coming back to the recipe check out the Ingredients:
The coloured ones in brackets is what I used as I had earlier told you that I made half with egg AND the other half without eggs......, is what I made with this recipe.
75gms of Soft butter (50 gms butter)
175gms Dark brown demerara sugar (100gms sugar)
200 gms Self- raising flour, plus extra fr dusting (100gms flour)
1 tbsp of Golden syrup (as it is I used)
2 tbsp of Black treacle ( as it is I used)
2 eggs (1 Egg)
1 tsp Vanilla extract (as it is I used)
200gms pitted dried dates (as it is I used)
1 tsp Bicarbonate of soda (as it is I used)
Another important thing I changed in this recipe was I used 2 completely riped bananas. So, one banana for each cake!!. got it....
The Print in the black is the Original recipe but as I said earlier the one in the red is the recipe I used, so what did I do then ?
well, as I had planned earlier I will use half of the original ingredients with egg and the other half with eggless, I had to equalize the recipe first as I could not measure in equal quantities the measurment given above so I increased the quantity of butter and sugar but used the other ingredients as it is and used only one egg.
METHOD:
Pre-heat the oven to 200 degreee centigrade/400 d F/Gas mark 6.
Grease a tin (23cm) thoroughly with 25gms of butter, then dust the inside of the tin with flour.
I used a square tin and a cake tin, to make both the cakes.
Using a mixer, blend the remaining butter and sugar together (I used my spatula), Slowly add the golden syrup, treacle, egg and vanilla extract to the butter mixture and continue mixing. Then add the flour, Until all the ingredients are well combined together.
Place the dates in a saucepan with 300ml water and bring to boil. Puree the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. Once the mix is combined pour into the prepared tin and bake for 40-45 minutes until the top is just firm to the touch.
My Verdict: I made the date puree just as said above but it was not hot when I mixed it with the cake mixture. I blended all the wet ingredients first and then I added the flour little by little not mixing too much but well blended with the wet ingredients, then baked as said.
Remove the pudding from the oven and allow to cool, then turn out of the tin and cut into squares.
EGGLESS STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
INGREDIENTS FOR THE EGGLESS CAKE:
1 Ripened banana mashed
3 1/2 tbsp of Canola oil (instead of 50 gms of butter).
First I took all the ingredients as said in the first recipe, expect for butter and eggs, I mixed all the wet ingredients first then pureed the dates made into 2 equal proportions, then to the first portion I added butter and eggs and then the flour.
For the second cake I again took the pureed dates into the mixie then again gave a nice whisk with flax seed powder and canola oil and blended them well in the mixer. To the mashed banana I added all the other ingredients without the butter and egg, combined well and poured into the baking tin and made a round cake.
Hope you understood what I have explained so stupidly, scroll down so you could understand what I was trying to tell you :) :( !!! ????, Please contact me if you have any doubts.
I put both the tins together into the oven both of them almost took the same time to bake, just insert a skewer to check to know when it is done.
TO MAKE THE TOFFEE SAUCE
100 gms soft sugar
100 gms butter
200ml double cream
This was the ingredients given in the book, again I halved the ingredients and made the sauce, it was absolutely delicious, just like the toffee, absolutely yumillacious, too sweet for me!!
METHOD:
To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency ( I made it until it was a semi thick batter).
To Serve, you can re-heat the sponge in a microwave or heat for 5 minutes in the oven at 180 degrees /Gas mark 4. Place onto a plate with lots of the sauce on the top and a scoop of vanilla ice cream if you wish.
Jamie even says that the sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and re-heated in the microwave.
Make it and tell how it turned out!! enjoy .......... have a good day ahead and lovely weekend.
The flax seed powder is what I use in all the recipes where I have said flax seed powder to make my eggless bakes!!
I like to send this to champa's bake-of event.... Happy Baking
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