Fresh Fruits and Dry Fruit Cake Loaf

Fresh Fruits and Dry Fruit Cake Loaf
This is an extremely healthy cake with no sugar and no oil at all. It's gooey and yummy...
Ingredients
4 tbsp of chopped Pineapple
1 small Apple chopped
1 Plum (not very ripe) chopped
10 to 12 Red Grapes seeds removed and chopped
6 Longan / Vietnamese Litchi seeds removed and chopped
1/2 cup Curd
1 cup Oats
1/2 cup Water Chestnuts Flour
6 Almonds
2 Walnuts
Few Black Raisins
Few Dry Cranberries
Few Dry Blueberries 
Few Almond Flakes
1 tsp Baking Powder
1 tsp Soda bicarbonate
Oil spray
P. S. If required then add 3  to 4 tbsp Honey. 
Method
Take Pineapple, Apple, Red Grapes, Longan (keeping few chopped fruits for garnishing), honey (optional),  almonds, walnuts, black raisins, baking powder, soda bicarbonate, curd, oats and water chestnut flour. Blend all the ingredients in a blender. Add milk if required to make it into a thick dropping  consistency. If it is watery then add more oats. Take take a bread loaf tin. Spray oil in the tin. Add the batter, garnish it with chopped fruits, almond flakes, cranberries and blueberries. Bake it in a preheated oven for 1 hour and more  at 160 degrees. Check it by pricking a toothpick. If it comes out clean then it is done. Let it cool and then slice it.

Multi Grain And Coconut Laddu.....

Multi Grain And Coconut  Laddu.....
Ingredients
1/4 cup of each
Jawari Flour
Bajra Flour
Soya Flour
Sattu Flour
Amarnath Flour
Water Chestnut Flour
Oats
Brown Flattened Rice
2 to 3 cups Desiccated Coconut
4 tsp Ghee
2 or more cups of grated Jaggary as per the sweetness required
1/4 tsp Cardomom powder
2 Pinch of Salt
1/2 cup Milk
Handful of Raisins
Handful of Almond Flakes

Method
Take a wok, add all the types of flours, Oats and Brown flatten rice. On a low flame stir it for 10 minutes, till a aroma spreads in the kitchen. Add 1 tsp ghee, salt, Cardomom powder, 1 cup coconut, raisins and almond. Keep on stirring it for another 10 minutes. Now switch off the gas and let it cool a bit. Add the grated Jaggary and mix it properly. Put the wok back on a low flame. Stir for 2 minutes, add the remaining ghee. Stir for 2 minutes, add 1 tbsp milk at a time and keep on stirring, after the mixture is dried up, add 1 tbsp of milk, keep stirring, keep adding milk till and stirring till the mixture will become moist and gradually the mixture will bind together into a dough. Take if off the gas. Apply ghee on the palms, take little portion of the mixture and make lemon size ball. Roll the ball in the remaining coconut and serve once it is in room temperature.

Healthy Chochos y Tostado

Healthy Chochos y Tostado
It is a delicious snack for in between meals. It is an Ecuadorian street food.
Chochos is a vegetarian dish made with lupini beans, onions, tomatoes, cilantro, limes and  tomato sauce. It is served with maiz tostado, plantain chips, avocados and hot sauce.

The original Recipe
Ingredients
1 cup of cooked lupini beans
1/2  Onion thinly sliced
1 Tomatoes thinly sliced
Juice of 1 Oranges
Juice of 1/2 Limes
1 small bunch of Cilantro finely chopped
1/2 tbsp Olive Oil
2 tbsp of Tomato sauce or ketchup
Salt to taste
For Garnishing
Maiz tostado OR Plantain chips OR Popcorn
Avocado
Hot Sauce

Method
Combine onions, tomato ,lupini beans, tomato sauce or ketchup, chopped cilantro, lime juice, orange juice, olive oil and salt. Let the lupini beans marinate for a couple of hours in the refrigerator before serving.Serve cold with maiz tostado, plantain chips, avocado and hot sauce.

Ecuadorian Hot Sauce
Ingredients
4 Green chillies
½ bunch of Cilantro leaves including the tender stem
3 Garlic Cloves
Juice from ½  Lime
1/2 Onion finely chopped

Method
Combine the hot peppers, cilantro, garlic cloves and lime juice in the blender. Add 1/4 cup water and blend well.Add the chopped onions and salt to taste.

Taking the idea from the original recipe
Here is my version of Chochos y Tostado

Ingredients
1/2 cup Soya beans boiled
1/2 Carrot boiled and cut into small pieces
1/2 Beetroot boiled and cut into small pieces
1/2 Onion chopped
1/2 Tomato chopped
1/2 Cucumber cut into small pieces
1 tbsp Coriander leaves chopped
1/4 tsp Lime juice
1 tbsp Ketchup (Home made) OR Store brought
1/4 cup Fresh Pineapple crushed in a blender

For Garnishing
1 tbsp Toasted Corn (Fresh Corn boiled and toasted on the skillet)
1/4 tsp Raw mango chopped
1/4 tsp Hot Sauce
Khakra Strips (Make Masalaup Chapati with out oil, cut into strips and microwaved for 2 minutes)

Method
Mix all the ingredients expect for the garnishing. Keep it in the fridge for 30 minutes. While serving garnish with toasted Corn, hot sauce, chopped Raw mango and Khakra strips

Healthy Instant Multi Grain Flour Dosa served with Lasuni Sattu Ki Chutney

Healthy Instant Multi Grain  Flour  Dosa served with Lasuni Sattu Ki Chutney.... No oil used at all....

For the Instant Multi Grain Flour Dosa
Ingredients
1/2 cups of each
Sago flour (Sabudana)
Amarnath flour (Rajgiri Flour)
Soya Flour
Ragi Flour (Nachni Flour)
Water Chestnut Flour (Singara Flour)
Bajri Flour
Jowari Flour
Oats
Rock Salt to taste
1/2 cup Curd
1/2 tbsp Eno

Method
Mix all the dry ingredients together in mixing bowl. Take the curd and add 1 cup of water. Mix it. Add to the dry ingredients. Add more water to make a thick dropping consistency. Whisk it so that no lumps remain. Let it stand for 15 minutes. Take a non stick skillet, add 3 ladles of the batter. Spread the batter on the skillet as thin as possible in to a round shape. Cook it on a low flame. Once the lower side becomes brown in colour, turn the side. Cook for another 1 minute. Serve it hot with the chutney.

Lasuni Sattu Ki Chutney
Ingredients
1/4 cup Chana Sattu
2 to 4 Green Chillies
3 tbsp Coriander leaves
1 small Onion chopped
1 small Tomato chopped
6 Garlic Cloves
Rock Salt to taste
2 tbsp Curd

Method
Blend all the above ingredients in a blender into a thick coarse paste. Add little water at a time if required while blending.

Goalondo Steamer Chicken Or the Boat man's Chicken Curry

Goalondo Steamer Chicken Or the Boat man's Chicken Curry

The name Goalondo Steamer Chicken Curry came from the place called Goalondo situated on the banks of river Padma. During the British Raj the connecting train from the Calcutta to Bangladesh was cut off and passengers had to cross Padma river a steamer and travel to Narayanganj and then by train to Dhaka or Chittagong. It was an overnight journey in a steamer and so the boatman often cooked this curry with basic spices for their meal in the middle of the river. Slowly it became very popular amongst the passengers too.
One of the favourite dish of Rabindranath Tagore’s one of the favourite is the Goalondo chicken curry, which were reportedly served to the Poet during the steamer ride in East Bengal.
Information source Net...

Extremely easy to make and very delicious in taste  even without any spices added, is a must try dish.

Ingredients
1 kg Chicken cut into pieces
6 Boiled Eggs
2 large Onions minced
2 Potatoes cut into big pieces
4 Green chillies
10 Garlic cloves minced
1 piece of Ginger minced
4 Dry Red Chiilies
Salt to taste
2 tsp Turmeric powder
1/4 cup Mustard Oil

P.S. Potatoes and Boiled egg is not there in the actual recipe, but since my family loves potatoes and eggs I have added them in the recipe.

Method
Coarsely grind the Red and Green chillies in the grinder. Either mince the onion, ginger and garlic by hand or mince it in a food processor. Marinade the chicken pieces with all the above ingredients for minimum 1 hour. Add the marinated chicken in a thick bottom pot and stir it, cook it on  low flame till the chicken turns tender. If in a hurry cook in a pressure cooker and it's ready in 3 whistles. Serve hot with steamed rice.