Colocaesia Crispy Fry/Chembu Roast

Ingredients:

Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp





Method:

Wash thoroughly the colocaesia.

Pressure cook them in a cooker separator plate while cooking rice.  If cooking separately, pressure cook for 2 whistles with just enough water.

When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over.  Leave for 5 to 10 minutes.

Peel the skin of the colocaesia and cut them into pieces.

Refrigerate the cooked colocaesia pieces for 10 minutes.  This step is optional.

Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.

Remove from oil and drain the excess oil.

Sprinkle salt and chilli powder over the fried colocaesia and mix.

Serve hot.



This crispy fry is crunchy on the outside and soft inside.  Serve with sambar rice or with rasam or can be had as such as crunchy bites.

Peanut Butter Energy Bars

Inspired By

Sharmis Passions


Ingredients:

Oats - 1/2 cup

Cornflakes - 1/4 cup

Honey - 3 tbsp

Peanut Butter - 2 tbsp (Click for recipe of Homemade Peanut Butter)

Unsalted Butter - 2 tsp

Brown Sugar - 2 tsp

Water - 2 tsp

Dry Fruits and Nuts (chopped) - 1/3 cup (I used cashews, almonds, peanuts, figs, candied ginger, dried grapes)


Procedure:

1. Dry roast oats, cornflakes, dry fruits and nuts in a deep pan until the oats turns light brown and nice aroma of it comes.  Keep aside.

2.  In the same pan, melt butter.  Add honey, peanut butter, sugar, and water.  Bring to a boil.

3.  Add the roasted oats mixture to this and mix well until combined together.  Check if the honey-peanut butter mixture is coated on all of the oats mixture.

4.  Line a tray with butter paper.  Transfer and spread the mixture immediately on the butter paper to 1/4 inch thickness with a wooden ladle.  Straighten the edges with the ladle and make it into a square or a rectangle.  Gently press all over with the ladle to make it intact.  Allow to cool for 5 minutes. Cut into rectangular bars.

5.  Bake in a preheated oven at 180 degrees C for 5 to 7 minutes.  This step is purely optional.  When baked, it gives crispiness and crunchiness to the bars.  You can leave this step, yet the energy bars taste good.

5.  Cool and store in airtight containers.

These are crunchy, chewy energy bars loaded with all the healthy ingredients and give instant energy.  A good alternative to other sweet treats that are not so good for your health.

Usually, I pack and carry these bars when I travel.  A great snack to munch on-the-go that would not affect your tummy.  No hazards of the white sugar too.  A real energy booster to have it handy.

Snowball Cookies

Source:

Let's Bake by Mrs. Roshini Mathan


Ingredients:

Butter - 1/2 cup

Flour - 1-1/4 cup

Vanilla Essence - 1/2 tsp

Powdered Sugar - 1/4 cup (plus 1/4 cup for rolling)

Chopped Nuts - 1/4 cup

Salt - 1 pinch (if using unsalted butter)


Method:

1.  Preheat the oven to 180 degrees.

2.  Cream the butter and sugar till light and fluffy.

3.  Add salt and gradually add flour and mix well.

4.  Add finely chopped nuts and vanilla essence and firm into small round and place on a greased pan.

5.  Bake at 180 degrees for 10-12 minutes till the edges are light brown.

6.  Remove when baked and roll the cookies in powdered sugar when they are still hot and allow it to cool.

Masala Pori

Source:

Mrs. Kavitha Saravanan


Ingredients:

Pori (Puffed Rice) - 4 liters

Khus Khus (Poppy Seeds) - 2 tbsp

Cinnamon - 4 small pieces

Red Chillies - 10

Sombu (Aniseeds/Saunf) - 1 tsp

Turmeric Powder - 1/4 tsp

Mustard Seeds - 1 tsp

Roasted Gram Dhal (Pottukadalai) - 2 tbsp

Curry Leaves - 2 sprigs

Garlic - 1 (smashed)

Cashewnuts - 10

Salt - As per taste

Oil - 4 tbsp


Method:

1.  Sun dry all ingredients separately.

2.  Powder khus khus finely and keep aside.

3.  Powder cinnamon, red chillies, sombu, turmeric powder and salt together.  Keep this masala powder aside.

4.  In a kadai, heat oil and splutter mustard seeds.  Add roasted gram, cashews, curry leaves and garlic and fry.

5.  Add khus khus powder, masala powder, and puffed rice and mix well until everything is incorporated together.

Store in airtight containers.  A crunchy and healthy snack to relish.


My Notes:

Garlic and cashews are optional.  Roasted groundnuts can also be added if desired.