WALNUT COOKIES

Walnuts contain important phytochemicals as well as high amounts of polyunsaturated fats which do offer potential benefits for both brain health and brain function. Omega-3 plays a part by helping to reduce oxidative stress in the brain, but also by helping to improve brain signalling and neurogenesis, which is the creation of neurons.

WALNUT COOKIES

INGREDIENTS:-

Whole Walnuts - 50 gms
Wheat flour - 50 gms
Sugar - 50 gms
Salt - a pinch
Fruit Salt - 1/8tsp
Ghee - 3 tsp
Warm Milk - 3 tsp or as required

METHOD:-

Before preparing the dough for cookies, preheat a kadai with salt and a separator for 10 mins in medium high.
In a mixer jar, add whole walnuts, sugar and wheat flour. Make a powder out of it.
Transfer the contents to a bowl, add salt, fruit salt and mix well.



Now add 2 tsps of ghee and 2 tsps of warm milk. Knead it well. Add warm milk if required, till the dough gets combine. It will turn sticky.

Now add 1 tsp of ghee to the dough and knead for 2 minutes.

Grease little ghee on hands, and divide the dough in small equal parts.Grease an idli mould, place the doughs as shown.

Bake the dough for 15 minutes in sim flame.

After the stipulated time, Insert an knife and check whether the cookies sticks to the knife.

Allow it to cool, unmould it.

Homemade WALNUT COOKIES are ready.

Video Demo for Walnut Cookies:-

See also for
Cashew-Walnut Cake

Walnut Halwa 

Wheat Halwa

TOMATO GOTHSU | TOMATO KOOTU

TOMATO GOTHSU | TOMATO KOOTU

INGREDIENTS:-
Finely Chopped Tomatoes - 250 gms (about 4 to 5 medium sized)
Finely Chopped Onion - 100 gms
Ginger - 1/4 inch, slice thinly
Curry leaves - 2 leaflet
Moong dal - 50gms, washed & soaked for 20 minutes
Sambhar powder /All purpose powder - 1 tsp
Green chillies / Red Chillies - 4 nos. ( or depends upon the spice level)
Roughly Cut Capsicum - 50 gms
Mustard Seeds - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Bengal gram - 1/4 tsp
Jaggery powder - 1/4 tsp
Oil - 3 tbsp
Water - as required

METHOD:-
Heat a pressure cooker ( I used 3 L cooker), with 2 tbsp of oil and add mustard seeds. Allow it to splutter. Then add Cumin seeds, sliced ginger, chillies, and Onion. Once the onion gets cooked slightly, add finely chopped tomatoes, capsicum and required salt. Mix well.

When the tomatoes turn mushy, add the sambhar powder/All purpose powder and mix well.
Add washed and soaked moong dal, required water. Allow it to boil, check for salt and spice.
Cover with the lid and pressure cook for 5 whistles in high flame and 5 minutes in sim flame.
Once the pressure is completely released, add the jaggery powder. (adding jaggery to dal varieties improves digestion)

Tasty Tomato Gothsu is ready ...
Tastes better with Chappathi, Dosa, Wheat Uppma.

See also for Gravy and Kootu Collections

KARA KUZHIPANIYARAM | INSTANT KUZHIPANIYARAM

KARA KUZHIPANIYARAM

INGREDIENTS:-
Rava / Sooji - 1/2 cup
Mild Sour Curd - 1/3 cup
Water - as required
Salt as per taste
Finely chopped Green chilies / Red chilly flakes - 1 tsp
Grated Ginger - 1/2 tsp
Grated Carrot - 1 tbsp
Finely chopped capsicum - 1 tbsp
Finely chopped Onion - 1 tbsp
Oil for making Kuzhipaniyaram
Adai batter /Dosa batter/ idly batter - 1 tbsp
Fruit Salt - 1/2 tsp
Mustard seeds - as required
Asafoetida - 1/4 tsp
Finely chopped curry leaves & Coriander leaves - 1/2 tbsp

METHOD:-
In a bowl, add Rava/Sooji, curd, Adai batter, required salt. Mix well. Set aside for 30 minutes.

Now add finely chopped vegetables, chilies, curry leaves, coriander leaves, asafoetida. Mix well. Finally add fruit salt to it and gently mix.

Heat a kuzhipaniyaram kadai, with 1/4 tsp of oil in each kuzhis. Add little mustard seeds to each and allow it to splutter, then pour a spoonful of batter to each. Cover it with lid. Cook in low flame for 5 minutes.

Now, flip the kuzhipaniyarams, so that, the other side aslo gets cooked, till other side cooks.

Instant kuzhipaniyaram were ready to serve.

Serve with Coconut chutney, or Tomato Chutney.