Eggless Sugarless Vanilla Pudding

I hope you all had a great Valentine Day Celebration. Amidst all the Pink and Red Hearts celebration, I choose the white one to celebrate. The reason is the my Kids had their Valentine day class parties and come back home charged themselves with all the  carb and sugar. I just wanted to keep things at home simple, healthy and ofcourse yummy too. This Vanilla pudding is a very easy and healthy and tastes absolutely divine. Xylitol has a chilling effect on your tongue, so the pudding after it is set kind of tastes like Icecream. With just very few ingredients you can create this delicious dessert. Do try out and let me know, how you liked it.



Preparation Time - 5-10 Minutes

Cooking Time - 10 Minutes

Serves - 2 to 3 (Depending on the portion sizes and cups you choose,  I made this to 3 portions)





Ingredients



Milk - 1 Cup(8 oz - I buy unprocessed raw milk with cream on top, so if you are buying pastuerized, make this as 1/2 Cup Milk and 1/2 Cup cream)

Water - 1/4 Cup

Agar Agar powder - 3/4 Tsp

Xylitol - 2 Tbsp or per your taste

Vanilla extract - Few drops

Almond Flakes - handful for decoration.



Method



1) Soak the Agar Agar powder in 1/4 cup of water for few minutes.



2) Boil this water in medium heat till all the agar agar flakes dissolve, meanwhile warm the milk in medium heat by stirring in between so that there is no creamy layer formation on the top.



3) Add Xylitol and the dissolved agar agar flakes to this milk mixture and stir for 1-2 minutes till xylitol dissolves.



4) Now switch off the stove and add the vanilla extract and pour into desired cups.



5) Once this mixture is cooled down completely, cover the cups and refrigerate overnight.



6) Before serving, add a handful of almond flakes and enjoy.

Event Participation



1) This goes straight to Champa's - Kid's Delight Restaurant recreation an event started by Srivalli.

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Mung Bean/Moong Daal Dosai-Crepe

Mung (moong) beans are small, cylindrical beans with a bright green skin. In ayurvedic cooking, they are

used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow and

called mung (moong) dhal. You can find Mung Bean in the Asian Indian Store or in International food

section in your grocery store. Mung beans offer 14 gms of protein per cooked cup and a good source

of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and

copper, and are a good source of folate.

This is a very easy to prepare and very nutritious breakfast dish. Good for vegetarians looking for a high

protein food, growing children, pregnant women and people looking for low glycemic diet.



Prepartion Time – 20 minutes

Cooking Time – 25 minutes

Makes – 8 Dosas



Ingredients



Mung Bean(hulled yellow one) – 1 cup

Ginger – 1 inch piece

Green chili – 2 or to taste

Asafoetida – a pinch

Salt – 1 tsp or to taste

Onion – 1 chopped to fine pieces

Water

Oil – 4 tsp



Method



1) Soak mung bean for 3-4 hours.

2) Rinse, drain and add ginger, green chili, asafoetida, salt and just enough water and

grind to a fine paste.

3) To this paste add enough water and chopped onions, this should be slightly thinner

than a pancake batter.

4) Heat a iron griddle and once it is hot go to step 5

5) Take a ladle full of batter and make a circle and pour 1/2 tsp of oil around it, you

can increase the quantity of oil if you want a greasy dosai.

6) Cook on medium heat and once it is well cooked, flip it and cook the other side.

7) Serve hot with sambhar or chutney of our choice.

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Ragi & Urad(White Lentil) Dosai/Crepe

Finger millet/Ragi is an important staple food in parts of eastern and central Africa and India.

Ragi is praised for its unique diet for reducing weight (least fat containing grain) and also good for diabetes ,

hyper cholesterol and triglycerides. It is one of the most healthy foods due to to its rich content of nutrients.

Finger millet is especially valuable as it contains the amino acid methionine, it is also rich in iron and phosphorus.

Finger millet has high fibre content and the highest calcium content among all the food grains.

Generally, the whole grains are important sources of B-complex vitamins, which are mainly concentrated in

the outer bran layers of the grain.

Preparation Time – 25 Minutes

Cooking Time – 30 Minutes

Serves – 4 to 5

Ingredients

White Urad Dal – 1/2 Cup

Ragi Flour – 1 1/2 Cups

Green Chili – 2 or more to taste

Ginger – small piece

Curry Leaves - handful

Salt – 2 Tsp or more to taste

Oil – 2 Tsp

Mustard Seeds – 1 Tsp

Asafoetida – pinch

Oil

Water

Method

1) Soak Urad Dal for 2-3 hours. Rinse, drain and grind to fine paste adding ginger, green chili and curry leaves.

2) To this ground Urad Dal, add Ragi flour,salt and enough water to make a thin batter slightly thin

than Pancake batter.

3) Heat a pan, add oil and then mustard seeds and asafoetida and once the mustard seeds stop spluttering

add this to the dosa batter.

4) Heat an iron griddle, once it is hot take a ladle full of batter and make a thin circle and pour a tsp of oil

around it. Once it is well cooked, flip and cook the other side too.

5) Once both the sides are well cooked serve it hot with Chutney or Sambar of your choice.

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