The art of classic cooking

Wednesday, 20 August 2014

Peanut Butter(PB) Chocolate Banana Sandwich

peanut butter chocolate banana sandwich
I love breads!!!
And I love Sandwiches!!!
My love for sandwich started during my college days, when we (my friends and myself) used to skip our regular mess ( not during the biriyani days!!) and give ourselves a treat in the ChillOut ( our little restaurant... outside mess that serves us sandwiches, juices, chaats, snacks....) We used to order variety of sandwiches and tall glasses of juices to accompany them and enjoy them chatting away.......Wish they had served these  PB chocolate banana sandwich then, we would have just gobbled them away.
Actually I didn't think that sweet sandwiches can taste that good. For me then, sandwiches were always savoury. Well nothing can go wrong with chocolate in it, right?? I saw this recipe in a tv show and immediately tried it, and I was so glad that I did it. It was soooo good with gooey chocolate and all the peanut butter and banana goodness...perfect for the start of a big day!!!(well the chocolate will always cheer and boost you up...)

peanut butter chocolate banana sandwich

Peanut Butter(PB) chocolate banana sandwich

Bread - 4 slices
Peanut Butter( homemade or store brought ) - 2 to 3 tbsp
Chocolate - 42 g (I used Dairy Milk fruit and nut )
Ripe Banana - 1 medium sized
Melted Butter or oil - for brushing on top (optional)
Sugar - for sprinkling (optional)

1) Apply peanut butter on all the 4 bread slices.
2) Arrange sliced bananas on 2 bread slices and add the chopped chocolate over it. Cover the breads with the remaining 2 slices.
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3) Prepare your sandwich maker as per its instruction manual. Arrange the prepared bread on it and brush the top with melted butter or oil and sprinkle some sugar on top.
4) Close and toast for 1 to 2 minutes till golden brown on top. Serve warm.

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Warm gooey chocolatey goodness is ready to dive in!!!!

peanut butter chocolate banana sandwich

1) You can skip the bananas and make plain peanut butter and chocolate sandwich as well.
2) You can replace Dairy Milk fruit and nut chocolate with plain milk chocolate or even semi-sweet chocolate.  I opted fruit and nut as I like a little crunch in them.
3) Brushing with melted butter or oil and sprinkling sugar on top is optional but I like the sweet and crispy texture of it. You can just toast the sandwich as such as well, it will still be good!!!

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Tuesday, 19 August 2014

Millet curd rice(thinai,samai,varagu curd rice)

Hi guys,my hubby used to insist me to give millets to kids and reduce the intake of white rice. When I cook it as such and serve with any curry or gravy (kulambu) both my kids started to make faces.....So I started making curd rice, kichadi and dosa using millets and got a thumbs up from both the sides!!!!
This millet curd rice can be made within 20 minutes. I usually prepare this in the morning. You can try this with any millet, and it tastes so good along with a pickle, thoviayal or potato fry, now onto the recipe.

millet curd rice,thinai,samai,varagu curd rice


Any millet -1 cup
Water - 4 cups
Milk - 1 1/2 cup(use accordingly)
Water - 2 tblsp(optional,may be less or extra)
Dry grapes - 10 to 15

To temper:
Oil - 1 1/2 tsp
Shallots - 5
Mustard -1/4 tsp
Hing - a pinch
Green chilli - 2(finely chopped)
Grated ginger - 1 tsp
Salt - to taste
Curry leaves - few

To garnish:
Pomegranate - 1 1/2 tsp
Coriander leaves - few

Step 1:
Wash the millet thoroughly and add it in the cooker along with 4 cups of water and pressure cook for 2 to 3 whistles.

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Step 2:
When the pressure releases open the cooker and give a stir.
Now add milk (first half cup and then remaining ,it will absorb)
Add water if necessary.
Add salt.
Add dry grapes.
Step 3:
Add items under temper and add it to the cooker.
Garnish with coriander,carrot and pomegranate.
Your yummy millet curd rice is ready.

millet curd rice,thinai,samai,varagu thayir sadam

After adding milk,I have given add 2 tblsp of water this is to get correct consistency,else it will be so do add water.
You can try with any millet variety,the measurements are the same.
You can also add coriander leaves and shredded carrot at last for garnishing.
I haven't added green chilli ,as my daughter don't like it,you do add it. It gives a nice flavour.
Adding dry grapes is optional... I have added as my kids love them in curd rice ( actually they ask for more!!!)

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Friday, 15 August 2014

Aval Truffles / Poha Truffles (healthy breakfast dish)

aval truffles,poha truffles, healthy breakfast truffles

 Hi everybody...A very happy Gokulashtami !!!! Today's recipe is brought to you by both of us. We met this weekend and had lots of fun including making these truffles. This recipe is a classic one infact native one. I don't know how many of you have heard of red poha ( sigapu arisi aval )but it is very famous in our villages and the main ingredient in these truffles.
     During our childhood days, whenever we visit our grandmother's place she used to make these for all the kids. As we like playing rather than eating , my grandma used to make BIG ( literally!!!!!!!!!)balls and give each one so that we can finish them off easily, wash our hands and run away to continue our playing. These truffles are very very healthy and can be had for breakfast or even as an evening snack. Even one truffle or ball (like my grandma's) will help in withstanding stamina especially for kids, who have many stuff to do like playing, jumping, learning new things and of course arguing with us too....
Now straight onto the recipe....
Aval / Poha - 1 cup
Sugar - 5 tbsp
Fresh Shredded coconut - 4 tbsp+for rolling
Banana (ripe) - 2
Water- 4 tbsp ( or as required)

1. Wash and soak aval in 4tbsp of water for 5 to 10 minutes, till puffed up (refer pic 3)
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2. In a bowl add soaked poha, bananas,sugar and 4tbsp of coconut.
3. Mix well and make into balls.
4. Now roll these balls in fresh shredded coconut and serve immediately.

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Healthy and delicious truffles are ready!!!

aval truffles, poha breakfast,healthy truffles

1) Adding more or less sugar and coconut is absolutely your choice (but I prefer this amount).
2) Amount of water required for soaking poha can vary depending on the variety of poha. Rather than draining completely I leave some water and check after 10 minutes, if it is puffed up and soft, I continue as such else I just sprinkle some more water and leave again for 10 minutes.

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Tuesday, 12 August 2014

Eeral Thokku(10 minutes dish)

Hi guys, I am back with a mouth watering, hot and spicy Eeral Thokku(dry one). Great thing is that I like to cook non veg rather than eating it. This goes well with poori, chappathi, naan.....usually I make this for Sunday breakfast.

eeral thokku,easy non veg recipe


Eeral - 1/4 kg
Onion - 2
Tomato - 1
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt - to taste
Coriander leaves - few

To temper:
Oil - 1 tsp
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 4


Wash the Eeral thoroughly and put it in a strainer.(let the water drain completely)
Slice the onion and tomato.
Heat oil in a kadai and temper with clove, fennel seeds and cinnamon.
Now add onions and fry till slight golden brown.
Then add ginger garlic paste and fry until raw smell leaves.
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Now add tomatoes and fry till oil separates.
Then add turmeric powder, chilli powder and coriander powder.
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Now add your Eeral and fry. It will ooze little water by itself.
Then add your salt.
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Let the Eeral get Cooked in that water itself.
Fry until dry and lastly add garam masala.
Give a good toss and switch off the flame.
Garnish with coriander leaves.

eeral thokku, easy non veg recipe

You can check whether your Eeral is cooked or not by cutting the eeral with the spatula ,if it cuts straight through, then it is cooked.
This is medium spicy. Adjust to your spice level.

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Monday, 11 August 2014

Ginger gravy(ingi kulambu)

What curry can we make today for rice??(enna kulumbu vaikalam???) this is a constant worry in so many homes which includes me too. Well this is a life saver for one of  those moments.Its very easy to make and also has a unquie taste. Plus you feel light after eating this ( which is great) as its main component is ginger. But don't worry you won't get any raw ginger flavour, it will be a perfect balance of ginger, coconut, tamarind and salt.
This Ingi Kulambu is my all time favourite. I learnt it from my MIL. This gravy is so tasty and goes well with rice. When the gravy is done your house will be aromatic. It is so good for health. I make this gravy weekly once. This gravy helps in digestion, cures gastric trouble and cleans our stomach. You can even give for your kids. This is made with only few ingredients. Do try and tell me how it turned out.

inji kulumbu,ginger gravy


Ginger (chopped) - 2tsp (or 1 inch piece)
Coconut - 1/4 cup(chopped)
Tamarind - a small piece
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2tsp
Water - 1 1/2 cup
To temper:
Oil - 1 1/2 tsp
Mustard - 1/4 tsp
Curry leaves - few
Shallots - 2 (chopped)


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Soak tamarind in water. After 10 minutes squeeze the tamarind in water and throw away the chunks.
Your tamarind pulp is ready.set aside.
Heat a Kadai, pour some oil,fry the ginger until brown and place it in a plate.

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Now in the same oil fry the coconut until slight brown and place it in that plate.
Let it cool.
Now put the fried items in a blender or mixer and grind it.
Now to that add turmeric,chilli,coriander powder and tamarind water and grind it to a fine paste.
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In the same Kadai add mustard,shallots,curry leaves and fry for a minute and add the grinded paste and 3/4 cup of water .
Add salt and let it boil for 5 minutes in high flame. Now reduce the flame and let it boil for another 5 minutes.
Your tasty ginger gravy is ready to serve.

inji kulumbu, ginger gravy

Serve it with hot white rice.

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