Monday, February 20, 2017

Dry Fruit Roll/Date and Nut Roll

Dry fruit roll recipe  no sugar, no jaggery, dry fruits roll is an instant and healthy roll made only with  dry fruits without any sugar or jaggery. The seedless dates are coarsely grounded to act as edible gum and gives natural sweetness to this yummy roll.
This is a very healthy version to all the Indian sweets.
I have made dry fruit laddoo adding dried figs instead of dates and this time I added dates and black currants and No figs. Both are super Yummy and Healthy.
  • 1 cup seedless dates / karjur
  • 3 tbsp black currants
  • ¼ cup pistachios
  • ¼ cup cashews
  • ¼ cup almonds
I have used 1 tbsp of roasted pumpkin seeds while rolling the dry fruit roll(this is totally optional)

 Instructions ( 1 cup =255 ml)
1.       In a blender/small mixie jar take 1 cup of  roughly chopped seedless dates and dry blend around 4-5 pulses.
2.       Blend dates coarsely. keep aside.
3.       Now finely chop cashews, pistachios and almonds.
4.       Now take a kadai and add a tbsp of ghee.
5.       Add all the dry fruits like raisins, cashews, pistachios and almonds.
6.       Fry them on medium flame for 3-4 minutes till they change colour lightly.
7.       Now add coarsely blend dates.
8.       Continue to fry on medium flame smashing dates with a spatula. this helps dates to separate out and mix uniformly with other dry fruits.
9.       Turn off the flame and allow to cool for a minute or 2.
10.   Once mixed well, transfer the burfi into a plate and spread to cool.
11.   While still warm knead the burfi and divide it into three portions.
12.   Take one portion between palms and give a cylindrical shape.
13.   Similarly form cylindrical shapes out of the two other rolls.
14.   Take an aluminium foil and place one portion of the burfi on it and cover with the foil.
15.   Roll tightly in the aluminium foil pressing at the ends.
16.   Twist the foil at the ends to give a firm shape like a toffee.
17.   Roll this on a flat surface to get even cylindrical shape an do the same for the two more also(for one I have sprinkled some roasted pumpkin seeds and then rolled the dry fruit mixture).
18.   Place all the three rolls in refrigerator for 2-3 hours to make it firm to cut into slices.
19.   After 2-3 hours remove the rolls from fridge and remove the aluminium foil. Cut the roll into desired thickness and serve.

Try to chop the nuts using a knife rather than using food processor or a mixer grinder. When the texture is powdery it gets mixed with dates and will not give the taste. When the nuts are chopped to pieces as we  get the feel of them while eating.
Aluminium foil might be a little difficult to remove but not impossible.
Stay healthy eat healthy,
Happy Cooking,

Sunday, February 19, 2017

Green Peas Skin Soup - creamy soup with no cream in it!

Winter calls for hot soups and what if a soup is creamy and yet needs no cream in it, isn’t it interesting? And what if it’s a ingredient that we are going to throw in the trash bin? Still more interesting isn’t it?
This thought came in my mind when Amma spoke told me that she is going to make Green pea skin sabzi, I had thought of the same but the Experimenting mind in me thought of a soup and while browsing to see if anyone had tried it and saw that Tarla Dalal website had the same and it gave me more confidence to try it and here it is.
Green Peas Skin Soup, this is creamy, mild in taste and yum, all those who love creamy and mild soups do try it.

 This is how the Green Pea Skin looks once peeled and membrane(inner skin) removed. 

Here is what we need:
Green Peas skin(the outer cover of the Green peas) -4 cups
Onion roughly chopped – 1 medium
Milk -1 cup
Green peas -2 tbsp
Butter – 1 tsp
Olive oil -1 tsp
Black pepper powder – as per taste
Salt to taste
Water as required


  • Take the outer cover of  green peas skin and remove the inner membrane of the skin(for that just fold the skin inward and gently pull the skin) so that its easy for us to grind the skin. 

(this is how the inner skin/membrane of the grean pea skin looks like)

  • Heat the butter and olive in a pressure cooker or a deep kadai, add the onions and sauté on a medium flame for a minute.
  • Add the green peas skin and green peas, mix well and allow to cook for 2 minutes
  • Add 1 cup milk and ½ cup of water (approx), mix well and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid. Cool completely.
  • When cooled, blend in a mixer grinder/mixie/blender till smooth.
  • Strain the mixture using a strainer and transfer into the same pressure cooker pan.
  • Add the 1 cup of water, salt and pepper, mix well and cook on slow flame for 2 to 3 minutes or until the soup comes to rolling boil keep stirring occasionally.
  • Serve hot sprinkled with some pepper powder.

Here I have removed the inner membrane of the skin as I had decided of making Sabzi first but ended up to make this. If making soup its not compulsory to remove the inner membrane.
I have just garnished the soup with lesser than ¼ th tsp of cream just for a appealing look. I have not added a drop more than this.

Till Next post, 
Happy Cooking,