Tuesday, July 15, 2014

Apple and ginger popsicle

Ooh! They taste gingery and tangy. hehe :D  I made this before we left for a picnic to an Island nearby last weekend. It was very hot and I got some pretty bad sun burns too. It had been a long time since I visited a beach and this one was heavenly.

The weather is fluctuating in Norway and they say this is the first time in history that the temperature has reached almost 35 Degrees. Naveen was so happy to have something so fresh after that hot day. 

I have used Brown sugar and Green apples. You can use white sugar and Red apples and it does not make any difference in the taste.

Nutritional Information  (Approx) (per serving)
Energy  117 Calories
Fat 0 %
Carbohydrates 10 %
Dietary Fiber 1 %
Sodium 0 %
Vitamin A 0 %
Vitamin C 72 %
Calcium  2 %
Iron  5 %
Protein 0.1 Grams
Sugar 27 Grams

Apples (Green or red) 2
Lemon juice 2 tbsps
Salt a pinch
Brown sugar/Sugar 1 Tbsp
Water 3 cups
Ginger chopped 1 tbsp

Peel and chop the apples. Sprinkle the lemon juice on chopped apples.

Chop the ginger and mix them with chopped apples.

Add salt and brown sugar.

Grind it into a fine paste. Add water if required.

Filter the paste and add 3 cups of water. Adjust the sugar to your taste.

Fill the popsicle molds with the apple-ginger juice.

Place the popsicle molds in freezer for at least 6 hours.

When ready to serve, hold the molds under warm water for about a minute. Slide out the popsicle and serve.

Green mango Melara

This is a dish from my native and is used as a pickle. The mangoes should be sour which can compliment the sweetness in jaggery and spice in green chillies.

You can store it in an air tight container for years. I never got a chance to store it for that long since it never lasted more than 2 days. :D

Nutritional Information  (Approx)
(per serving)
Energy  167 Calories
Fat 0 %
Carbohydrates 13 %
Dietary Fiber 0 %
Sodium 7 %
Vitamin A 27 %
Vitamin C 13 %
Calcium  0 %
Iron  0 %
Protein 0 Grams
Sugar 40 Grams

Green mangoes sliced 3
Jaggery  1 cup
Green chillies slit 4
Salt to taste

Slice the pulp of mangoes into small pieces. 

Melt jaggery (add little water if required) and filter it when it is hot to get rid of the dirt.

In a pot, add melted jaggery and mangoes.

Also add green chillies and bring to boil in simmer.

Add salt and mix well.

Cook for at least 20 minutes or the mixture gets thick. Cook till the mango slices look transparent.

Remove from the flame and let the mixture cool.

Serve as a side dish/pickle with any dish.

Drumsticks (moringa) curry

This is one of my Mum's recipe and I am posting it without modifying the original recipe. Drumsticks curry is one of my most favorite curries and my mum's Drumsticks curry is the best i have ever tasted. 

It is a little spicy but decrease the quantity of Red chillies you add to make it less spicy.

Nutritional Information  (Approx) (per serving)
Energy  50 Calories
Fat 2 %
Carbohydrates 2 %
Dietary Fiber 6 %
Sodium 4 %
Vitamin A 5 %
Vitamin C 0 %
Calcium  2 %
Iron  2 %
Protein 2.6 Grams
Sugar 0.9 Grams

Toor dal/Split pigeon peas 1 Cup
Drumsticks/Moringa chopped 2
Water 2 cups
Onion chopped 1
Turmeric powder 1/2 tsp
Salt to taste
Coriander leaves chopped to garnish

For masala
Coconut/copra grated 1/2 cup
Chana dal/split bengal gram 1 tsp
Urad dal/split black gram 1 tsp
Cloves 2
Dhania powder/coriander powder 2 tsps
Jeera/ Cumin seeds 1 tsp
Red chillies 4 or 5
Tamarind a small lemon size

To Temper
Oil 2 tsps
Mustard seeds 1 tsp

Wash and Soak Toor dal in water for 20 minutes.

In a pressure cooker, add Toor dal, water and chopped drumsticks.

Also add turmeric powder and chopped onion. Cover the lid and cook for 2 whistles.

Fry (Just for a minute) the ingredients listed under "For masala" one by one except tamarind and let them cool.

Grind the masala into a paste.

In a pot, heat oil and add mustard seeds. Fry till the mustard seeds splutter.

Check if the toor dal is cooked well.

Add the cooked dal mixture to the pot.

Also add the ground masala paste and bring it to boil.

Simmer the flame and add salt. Boil for 5 more minutes.

Remove from the flame, Garnish with chopped coriander leaves and serve hot with rice.

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