“Sending this entry to Ahlan Ramadan –The Healthy Way” 

After a long time i got inspired to post a recipe on my blog after seeing the "Ahlan Ramadan –The Healthy Way".....this event is giving an opportunity to change our unhealthy food style to a healthier one. This ramadan i decided to avoid oil-fry foods. Here is one of my favourite oil-free recipe BEST for ramadan.
My hubby and child loved it to the fullest.
               

                                                  CINNAMON ROLLS

Standered  dough

Ingredients:

1 cup whole wheat flour

1cup warm water

1tbsp sugar

1/2tsp salt

1/2tbsp yeast

1/4 vegetable oil 

1 1/2 cup whole wheat flour(I always use)

extra flour for dusting

mix together  1 cup flour,sugar,yeast and salt. Next add the warm water, and make smooth paste (like a pancake mix)..keep it rest for  ten minutes. Now add  oil into it.mix it well. Next add 1 1/2cup flour .if too sticky add little more flour, and make smooth dough. knead well at least 10, 15 minutes. Brush littlie oil the dough ,cover it. Now keep it 1 hour.

Cinnamon spread recipe
1cup brown sugar
1 tsp cinnamon powder
4tbsp lowfat butter or u can use olive oil

mix brown sugar and cinnamon together.
now roll  dough in long thin rectangular shape.spread melted butter on it.put the brown sugaron topof
the butter.(u can spread any crushed nuts over it).roll it like a spiral shape.nd cut it equal portion10 to 12 pieces.bake it 10 to 12 minutes 250 degree..enjoy:)

TASTY VETTU CAKE

TASTY VETTU CAKE

All purpose flour: 1 cup

Rava(semolina) :1/4 cup

Egg: 1 ( I used a large egg)

Baking powder: ¼ teaspoon

Sugar: 1/4cup

Cardamom powder : ½  tsp

 oil:  for frying

method

In a medium bowl mix, flour,rava, cardamom  powder and baking powder set aside. In a medium sauce pot add sugar and egg and when it slightly beaten add the flour mixture to form smooth dough and set aside for 40 minutes resting. (Add only enough flour to make smooth dough).When you are ready to fry, heat  oil in a deep bottomed pan. Shape the smooth dough into a log and then cut them into five 2x2.5 inch piece squares. Make a deep cut in the center and again one opposite to the first cut. Fry them in medium heat  .Make sure that oil is not too hot then outside gets burns earlier and inner dough will not be cooked. Once they are cooked remove from the oil using a slotted spoon and transfer to kitchen towel to remove excess oil.

UNNAKKAYA(KAYADA)

ingredients

2 half ripe  indian bananas

2 eggs

2 tablespoons sugar

1 tablespoon raisins

1 tablespoon cashews, chopped

2 teaspoons ghee

oil, to fry

cardamom powder

Directions:

Cook banana in boiling water till the peel separates slightly from the fruit.Remove from flame. Remove the peel and grind the bananas to a smooth dough WITHOUT adding any water.Keep aside.

Mix eggs with sugar.Do not over beat.Heat 2 tsps.ghee in a saucepan.Add the egg mixture.Stir well till it reaches a scrambled egg consistency.Remove from flame.Add cashewnuts, raisins and cardamom powder.Oil your hands with a little melted ghee.Take small balls (the size of a lime) of the ground banana.Flatten it on your palm to small disc shapes.Put 2 tsps.of scrambled egg in it.Fold edges and press lightly.Now roll it in your hands and shape it like cotton buds (both ends pointed).Heat oil in a wok.Deep-fry these to a golden brown colour.Remove from heat.

Wheat Ila Ada With Oats And Coconut Filling

  Ingredients

 1 cup of wheat flour

 1/2 cup shredded coconut

 1/2 cup rolled oats

 3/4 cup of grated jaggery(substitute with brow sugar or plain sugar)

 1/2 tsp cardamom  powder

 4 banana leaves approximately 7 inch in length and width

 Salt as required

Directions

     Add 1/2 tsp of salt in 1.25 cups of water. And add mix with the wheat flour to form a smooth dough. This needs a sticky consistency like a pizza dough.in a pan, melt the jaggery with ¼ cup water.after melting it will be thickened, add  coconut, rolled oats  and Cardamom.in a low flame cook for 2,3 minutes until it will become dry and sticky.

Divide the dough into 4 portions and press each portion into each banana leaf to a circle about 6 inch diameter. Add 1/4 f the filling to middle of each dough circle. Fold the banana leaf in half and close the sides of the dough, so that the filling is completely covered. Steam the wraps for about 15-20 minutes and let it cool down for few minutes.
http://erivumpuliyumm.blogspot.com/2012/05/event-announcement-kerala-kitchen-june.html

DHOKLA

DHOKLA

350gms Gram flour (Besan)

1cup Curd (Stirred)

1tsp Green Chilies (paste)

1tsp Ginger (paste)

Salt to taste

1tsp Soda bi-carb / Eno fruit salt

1 Lemon juice

1/2 tsp. turmeric powder

1tbsp Oil

For Tampering

Few Curry leaves

1tsp Mustard Seeds

2tsp Oil

Coriander leaves (chopped)

2-3 green chilies (vertically slit)

Preparation:

In a bowl add gram flour (besan), Curd and water.

Mix well and make a smooth batter. The batter should be of thick consistency.

Add salt and set aside for 4 hours covered with a lid.

Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.

Keep the steamer or cooker ready on gas.

Grease a baking dish (it should fit in the steamer or cooker).

Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.

Add this to the batter and mix well.

Pour the batter into the greased pan and steam for 10-12 minutes or till done.

Cool for some time and cut into big cubes.

Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

Serve with  chutney.