December 15, 2014

Dahi vada - Kids friendly version


Ingredients :

  1. Urad dal - 1 cup
  2. Ginger - 1/ 2 inch
  3. Green chilly - 1 no
  4. Salt to taste
  5. Oil 
  6. Thick fresh curd - 2 cups
  7. Luke warm water - 2 cup
  8. Sugar to taste
  9. Carrots grated
  10. Cumin powder
  11. Coriander leaves, chopped
  12. Chaat masala

Method :

1.   Soak the urad dal for 3 hours and grind them along with the ginger, green chilly and salt to taste.

2.   Heat oil in the deep frying pan, take a dollop of batter and fry them till golden brown.  

3.   Soak the fried vada in the luke warm water for 10  mins and gently press the vada to remove the excess water.  Arrange them in the serving pan.

4.   Meanwhile, beat the curd with sugar, cumin powder and little salt.  Pour them over the vadas.  Chill them.

5.   Garnish them with the grated carrots and coriander leaves.  Sprinkle some chaat masala, optional.


Serve & enjoy.

December 3, 2014

Tempura


Tempura is one of the popular Japanese dishes.  Tempura is very good for parties, because of the tasty colourful looking, it is easy to pick and you can choose any sauce on individual taste.  It's very easy to make crispy batter just from ingredients in your pantry. 

Ingredients :

  1. Prawns or vegetables
  2. All purpose flour - 1 cup plus 1/4 cup
  3. Corn flour - 2 tbsp
  4. Salt to taste
  5. Cold water - 1 cup
  6. Egg - 1 
  7. Oil for frying

Method :

Prawn preparation :

1.   Take off the head and shell, but keep the tail.  Remove the sand vein.

2.   Scrape the tail to stop the oil spitting when you fry it.

3.   Half cut the abdomen side every 1 cm. Then push back side to abdomen side by fingers.


 
Tempura batter :

4.   Mix together the 1 cup of flour, cornflour and salt to taste.

5.   Mix together the egg and cold water.  

6.   Slowly mix the egg mixture into the flour mixture.

7.   Take the prawn and toss it in the flour and then in the tempura mixture.  Fry them till golden brown on either sides.


Serve them with your favourite sauces.

November 29, 2014

Frittata


Ingredients :

  1. Eggs - 6 nos
  2. Sausages - 5 nos
  3. Chicken ham - 1
  4. Onions - 1 no
  5. Red bell pepper - 1/4 th
  6. Olive oil 
  7. Butter - 3 tbsp
  8. Potato - 1 no
  9. Green chillies - 2 no
  10. Mushrooms - 1 cup 

Method :

1.   Slice up sausages, ham, red bell pepper and chillis. 

2.  Heat olive oil and butter. Add onions and saute them. Then add small chopped peices of potatoes. 

3.   Add the sausages, ham, chillies, bell peppers and diced mushrooms. Cook for few minutes.

4.   Add salt and pepper and keep them aside.

5.   In a separate bowl, whisk the eggs with some salt and pepper. Make the batter fluffy/frothy.

6.   In another bowl, add butter and put the sausage mixture in it. 

7.   Add the eggs and put them in the oven for 5-7 minutes at 170-180 degree.


Serve the frittata in a plate. Garnish with coriander and sprouts and serve.

Source :  NDTV

November 21, 2014

Chocolate fudge cake (Barbie girl cake)

Rich and dreamy, this chocolate cake has added depth of flavour from muscovado sugar and thick yoghurt.  


Ingredients :

  1. Unsalted butter - 175 g
  2. Plain chocolate (semisweet) - 115 g
  3. Light muscovado (brown) sugar - 1 cup
  4. Vanilla extract - 1 tsp
  5. Eggs, beaten - 3 nos
  6. Yoghurt - 150 ml
  7. Self raising flour - 150 g
  8. Fondant for decorating & covering the cake

Whipped cream frosting :
  1. 3 cups heavy or whipping cream
  2. 5 Tbs. granulated sugar
  3. 1-1/2 tsp. vanilla extract 
Whisk together until stiff peaks.



Method :

1.   Preheat the oven to 190 C.  Grease and line up the baking pan with parchment paper.  

2.   Melt the chocolate in a heatproof bowl over a pan of simmering water.

3.   Meanwhile, in a large bowl, beat the butter with the sugar until light and fluffy.

4.   Beat in the vanilla extract, then gradually beat in the egg in small quantities, beating well after each addition.

5.   Stir in the melted chocolate and yoghurt.  Sift the flour over the mixture, then fold in gently with a large metal spoon.

6.   Divide the mixture between the tins.  Bake for 25 - 30 mins or until the cakes are firm to the touch.

7.   Leave to stand for 5 mins, then turn out on to a wire rack to go cold.  Remove the lining paper.

8.   Frost the cake with the whipped cream frosting & decorate it with the fondant.


Happy baking :)

November 14, 2014

Rack of Lamb


The lamb is so tender that it lends itself perfectly to this quick and simple cooking method.  The two marinades used in this recipe give a subtle flavour that manages not to overwhelm the quality of the meat.  

Ingredients :

  1. 2 racks of lamb, cut in half
  2. Oil - 1 tbsp
For the first marinade :
  1. Ginger paste - 1 tbsp
  2. Garlic paste - 1 tbsp
  3. Red chilly powder - 1 tsp
  4. Salt - 1 tsp
  5. Juice of 1 lemon
  6. Garam masala - 1/2 tsp
For the second marinade :
  1. Fried cashew paste - 1 tbsp
  2. Fried onion paste - 2 tbsp
  3. Yoghurt - 2 tbsp

Method :

1.   If the rack haven't already been prepared, trim off the skin and fat, leaving just a thin layer of fat on the meat.  Mix together all the ingredients for the first marinade, rub them over the lamb and set aside for 30 mins.   Then mix together the ingredients for the second marinade and apply to the racks.  Leave for another 15 mins.

2.   In a heavy bottomed pan, heat the oil and sear the lamb racks over a high heat until browned all over.  Transfer to a roasting tin and place in an oven preheated to 200 C.  Roast for 10-15 mins, depending on how well done you like your meat, then remove from the oven and leave to rest in a warm place for 5 mins.


Serve with your favourite sauce.

November 11, 2014

Butter Chicken


Ingredients :
  1. Boneless chicken -  1 kg
  2. Ginger garlic paste - 1 tsp
  3. Chilly powder - 1 tsp
  4. Salt to taste
  5. Oil - 1 tbsp
  6. Cumin seeds  - 1 tsp
  7. Onion - 2 nos
  8. Tomatoes -  3 nos
  9. Cashew nuts - 10 nos
  10. Ginger garlic paste - 1 tsp
  11. Chilly powder - 1 tsp
  12. Coriander powder - 1 tsp
  13. Kasturi methi - 1 tbsp
  14. Green chillies - 2 nos (optional)
  15. Cream - 2 tbsp
  16. Salt to taste
  17. Tomato ketchup - 1 tbsp

Method :

1.   Mix together the chicken pieces, ginger garlic paste, chilly powder and salt to taste.  Shallow fry them in the heavy bottomed pan.  Keep aside.

2.   In the same pan, add oil and cumin seeds.  Add chopped onions, ginger garlic paste, cashew nuts, chilly powder, coriander powder, kasturi methi, green chillies and chopped tomatoes.  Cook till done.  
Cool completely and grind them to smooth paste.

3.   Heat butter in the same pan, add the grounded paste.  Bring it to boil and add fried chicken pieces & cook for 5 mins.  Add cream and salt to taste.


Serve with naan.

October 31, 2014

Tandoori style - Sandalwood Chicken Breasts


Tandoori chicken is a noble dish and this preparation has a variation which instead of relying on the pungency of fenugreek uses aromatic sandalwood and rosewater.   Sandalwood and rosewater brings a subtle note to a dish.  

Ingredients :
  1. Boneless chicken breasts- 2 skinless
  2. Oil - 3 tbsp
  3. Cumin seeds - 1/2 tsp
  4. Gram flour (Besan) - 25 gms
  5. Rose water - 1/2 tsp
  6. Kewra water - 1/2 tsp
For the first marination :
  1. Ginger paste - 1 tsp
  2. Garlic paste - 1 tsp
  3. Chilly powder - 1/2 tsp
  4. Turmeric powder - 1/4 tsp
  5. Lemon juice - 1/2
For the second marination :
  1. Yoghurt - 5 tbsp
  2. Cream - 2 tbsp
  3. Cardamom powder & nut meg powder - 1 tsp
  4. Ground sand wood - 1 tsp
  5. Saffron strands - 1/4 tsp ( dissolved in 2 tbsp of warm milk for 5 mins)
Method :


1.   Mix together all the ingredients for the first marination and rub them over the chicken breast.  Set aside for 30 mins.

2.   Mix together all the ingredients for the second marination and add the chicken and leave to marinate for 15 mins.

3.   Heat oil in the frying pan, add the cumin seeds.  Gradually, add the gram flour, stirring over a low heat to prevent lumps forming.  When the flour has turned golden, raise the heat.  Add the chicken breasts and cook for 5 mins, until the flour has formed a coating.  Sprinkle the chicken with the rose water and kewra water, transfer to a baking tray and leave to cool.

4.   Cook the cooled chicken breast in an oven preheated to 200C for 10 - 12 mins.  


Serve with cucumber yoghurt.


October 28, 2014

Parupu poli (Dal Boli)


Poli is one of my favourite sweet.  I like to have this for my breakfast along with the warm milk.  We can make this sweet in two different variation using coconut or dal as a filling.   We can store the poli on room temperature in a air tight container.  

Ingredients :

  1. Channa dal - 1 cup
  2. Jaggery - 1 1/2 cup (or to taste)
  3. Roasted coconut powder - 1 tbsp
  4. Cardamom powder - 1/2 tsp
  5. Ghee
For Dough :
  1. All purpose flour - 1 cup
  2. Rice flour - t tsp
  3. Rava - 1 tsp
  4. Salt - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Oil - 1/4 cup
  7. Water for kneading

Method :

For the dough :

1.   Mix and knead together flour, rice flour, rava (Semolina), salt, turmeric powder, oil and enough water for a soft dough.  Keep it aside for 4 hrs.

For the stuffing :

2.   Pressure cook the channa dal till done.  Drain the water & grind the dal into fine powder or smash it to smooth paste.

3.   Meanwhile dissolve the jaggery in little water and filter it.  Heat little ghee in the pan, add the jaggery water, roasted coconut powder and  grounded channa dal.  Cook the mixture.  Turn off the heat and add cardamom powder.  

4.   Divide the dough into equal parts.  Roll the dough & stuff the dal mixture.  Close and roll the dough into a disk either on zip lock covers or banana leaf.  Apply ghee while rolling.

5.   Cook the poli on the low flame till golden brown in colour.


Enjoy the poli with warm milk.

October 10, 2014

Kalakand / Milk cake ( Microwave version)


Kalakand is a popular sweet made out of solidified, sweetened milk called khoya and paneer.       On contrary,  this microwave recipe requires ricotta cheese and condensed milk as the main ingredients.  Kalakand / Milk cake is a recipe that is simple and easy and yet has the look that you've probably  slaved over the dish for hours.  If you are looking for a hassle free and shortcut version of kalakand, this microwave recipe is perfect. 

Ingredients:
  1. Ricotta Cheese – 15 oz
  2. Condensed Milk – 14 oz
  3. Rose Water – 1/4 tsp 
  4. Cardamom Powder – 1/4 tsp
  5. Chopped almonds (I used cashew nuts this time) – 1/2 tbsp
Method:

1.  In a microwave safe bowl, mix together the ricotta cheese and condensed milk.  There should be no lumps.
2.  Cook in the microwave for 5 mins uncovered.  Mix well and microwave it for further 3 mins.
3.   Mix well and microwave for 5 mins, covered.
4. Mix well and microwave for another 6 mins(or until done), uncovered.  Stirring occasionally.
5.   Once done, add the cardamom powder, rose water and chopped almonds.  Refrigerate it and cut into desired shape. 
Serve. 

October 5, 2014

Walnut Pound Cake

Pound Cakes are used as the base of many desserts. All trifles have some type of cake in them and it’s usually a pound cake. Pound cake slices can be used in french toast and bread pudding.  Personally, I prefer mine lightly toasted and warm served with ice cream.  Everyone should keep a pound cake on hand for that last minute dessert.  They can be frozen   for up to a year in airtight wrap.


Ingredients :
  1. Cake flour - 11/2 cups
  2. Baking powder - 1 tsp
  3. Salt - 1/4 tsp 
  4. Sugar -3/4 cup
  5. Butter - 185 gms
  6. Eggs - 3 n os
  7. Milk - 3 tbsp
  8. Vanilla extract - 2 tsp
  9. Walnuts - 1/2 cup
Method :

1.  Preheat the oven at 180 C  and line up the baking pan with parchment paper.

2.  Sieve together the cake flour, baking powder and salt.  

3.   Whisk together milk, eggs and vanilla extract.  Keep aside.

4.   Beat butter and half of the egg mixture.  Mix in the dry ingredients on low speed.

5.   Gradually, add the remaining egg mixture in 2 addition and finally add the chopped walnuts.  Spoon the batter in the prepared baking pan.  Bake it for 1 hour.  Cover the cake with aluminium foil after 30  mins of baking to avoid over browning on the top.  

Cover and store the pound cake in the room temperature for a week.


Happy baking.

September 18, 2014

Bread Halwa



Ingredients :

  1. Bread slices -  10 slices
  2. Sugar - 1 cup / to taste
  3. Cardamom powder - 1/2 tsp
  4. Toasted nuts (Cashewnuts, almonds) for grinding and garnishing
  5. Milk
  6. Ghee for frying

Method :

1.  Heat ghee in the frying pan & roast the cut bread slices till golden brown.  Keep aside.

2.   Boil the milk & sugar and keep stirring.  Add the fried bread slices to this mixture.  Cook over the slow flame till the bread mixture turns soft.

3.   Meanwhile grind the cashew nuts and almonds together and mix it.  Add cardamon powder and garnish it with the toasted nuts.


Serve warm or cold.


September 3, 2014

Tea time Yellow cake


Ingredients :

  1. Sifted cake flour - 3 cups
  2. Baking powder - 31/2 tsp
  3. Salt - 1/2 tsp
  4. Butter - 3/4 cup (170 gm)
  5. Sugar - 11/3 cups
  6. Egg yolks - 6 large sized
  7. Milk - 1 cup
  8. Vanilla extract - 2 tsp
  9. Nuts / Caraway seed - 1 tsp (optional)

Method :

1.   Preheat the oven at 350 F.  Grease and line up the baking pan with the parchment paper.

2.   Sieve together the flour, baking powder and salt.

3.   Cream the butter and gradually add sugar.  Beat until soft and creamy.

4.   Add egg yolks one at time & beat until light and fluffy.  Add vanilla extract and nuts(optional).

5.   Gradually add flour mixture alternately with milk.  Begin and end with flour mixture.

6.   Bake it for 25 mins or until done.


Serve it with tea.  

July 12, 2014

Green Chilli Pakodas


Chilli pakodas is a delicious snack for those of you who enjoy the heat of green chillies.  Perfect when served with hot tea on a cold day.  

Ingredients :

  1. Green chillies - 5 to 6 nos (used for making milagai bajji)
  2. Oil for frying
  3. Gram flour - 1/2 cup
  4. Rice flour - 1/4 cup
  5. Chilli powder - 1 tsp
  6. Ginger garlic paste - 1 tsp
  7. Garam masala - 1/2 tsp
  8. Cumin powder - 1/4 tsp
  9. Curry leaves - 1 tbsp
  10. Salt to taste

Method :

1.   Slice the green chillies (remove the seeds).  Mix together with the gram flour, rice flour, chilli powder, ginger garlic paste, garam masala, cumin powder, curry leaves and salt to taste.  If required, sprinkle some water.

2.   Heat oil in the frying pan,  fry the pakodas till crispy and golden all over turning occasionally.  Remove and drain on paper.


Serve hot with chutney or tomato ketchup.

June 15, 2014

Stuffed Brinjal fry


Ingredients :
  1. Brinjal - 500 gms
  2. Coconut, grated - 1/4 cup
  3. Tamarind pulp - 1 tsp
  4. Channa dal - 1/2 tsp
  5. Onion - 2 small sized
  6. Cinnamon stick - 1 no
  7. Cloves - 3 nos
  8. Coriander powder - 1 tsp
  9. Red chillies - 7 nos (to spice taste)
  10. Oil
  11. Salt to taste

Method :

1.   Fry together channa dal, onion, cinnamon stick, cloves, coriander powder & red chillies.  Allow it to cool.

2.   Grind the above mixture with coconut & tamarind pulp.

3.   Heat oil in the pan, add the grounded mixture & salt to taste.  Cook for 5 mins over the medium flame.

4.   Cut the brinjal without detaching the stem.  Now put the brinjals in the above mixture.  Cover and cook till done.


Serve it with rice.

May 9, 2014

Kara Pori - Spiced Puffed Rice


I love this. It is so easy to do. Whenever I run out of snack for kids I will just do this.  This is yet another dish in which it is difficult to go wrong. Also you almost mix any nuts or dhal yet it will taste wonderful.  It is good tea time or after school snack.  It is good for rainy season too.  It is definitely healthier one.

Ingredients :

  1. Puffed Rice - 3 cups
  2. Oil - 2 tbsp
  3. Chilly powder - 1 tsp (to spice taste)
  4. Salt to taste
  5. Desiccated coconut - 1 tbsp
  6. Cumin seeds - 1 tsp
  7. Garlic pods - 3 pods (optional)
  8. Hing - 1/4 tsp
  9. Peanut - 2 tbsp
  10. Cashewnuts - 2 tbsp
  11. Mustard seeds - 1 tsp
  12. Dry red chillies - 3 to 4 nos
  13. Roasted chana dal - 1/4 cup
  14. Curry leaves - 2 tbsp

Method :

1.   Grind together chilly powder, salt & coconut together.

2.   Heat oil in the pan, add mustard seeds, cumin seeds, roasted chana dal, curry leaves, red chillies, peanut, cashew nuts, galic pods, hing & then the grounded masala.

3.  Add the puffed rice & stirring constantly, cook until it is slightly crisp and well coated with spices. 


Serve hot and crisp.

May 2, 2014

Purple Yam Chips


Just realised I have never posted these purple yam chips!  These are a great snack as they are perfectly crunchy & crispy.   

Ingredients :

  1. Purple yam - 1 medium sized
  2. Oil for deep frying
  3. Chilly powder / Black pepper powder
  4. Salt to taste

Method :

1.   Thinly slice the yam & put them in the water.

2.   Heat oil in the deep frying pan, drain the water & deep fry the yam slices till crispy & golden brown in colour.

3.   Toss the fried yam slices with chilly powder & salt to taste.


Store it in air tight container.

April 24, 2014

Bread Rolls


Stuffed bread rolls are most popular Indian tea snack.  Soaked slices of bread are filled with spicy potato stuffing and then deep fried in oil makes them a mouth watering appetizer.  We can substitute the stuffing with mutton kheema or anything of your choice.

Ingredients :

  1. White bread slices - 10 nos
  2. Oil - 1 tsp plus for deep frying
  3. Onion - 2 no
  4. Potatoes - 3 large sized
  5. Turmeric powder - 1/4 tsp
  6. Chilly powder - 1 tsp
  7. Salt to taste
  8. Ginger garlic paste - 1 tsp
  9. Cumin powder - 1/2 tsp
  10. Coriander powder - 1 tsp
  11. Garam masala - 1 tsp
  12. Lemon juice - 1 tsp
  13. Coriander leaves 

Method :

1.   Boil & mash the potatoes.  Heat oil in the pan, add finely chopped onions, turmeric powder, ginger garlic paste & salt to taste.  Saute till tender.

2.   Add chilly powder, coriander powder, cumin powder & garam masala.  Saute for 5 more mins.

3.   Add mashed potatoes, lemon juice & coriander leaves.  Cook till done.  Keep aside.

4.   Cut the edges of bread & dip the slices in the water.  Gently squeeze the water by pressing it in your palms.

5.   Place the potato stuffing in the centre of this bread & roll them, sealing the edges.

6.   Deep fry the bread rolls till golden brown colour.


Serve hot with ketchup.
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