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May 17, 2018

Sprouted Moong Dal Dosa - Very healthy !!!!

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Healthy and delicious dosa is most popular breakfast recipe from Andhra Pradesh.  It is very nutritious dosa made from sprouted green gram.  This can be served with coconut chutney or any chutney you like :) 

For making your own moong dal sprouts, click :  Sprouted moong dal

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Ingredients :
  1. Idly rice - 1 cup
  2. Sprouted moong dal - 1/2 cup
  3. Fenugreek seeds - 1 tsp
  4. Sliced ginger - 1 inch
  5. Green chillies - 3 nos
  6. Onion, finely chopped
  7. Cumin seeds - 1 tsp
  8. Curry leaves
  9. Coriander leaves
  10. Salt to taste
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Method :

1.  Soak idly rice and fenugreek seeds for at least 4 hours, preferably overnight.

2.  Grind them along with the sprouted moong dal, green chillies, ginger and cumin seeds to smooth paste.  Adding water as necessary.

3.  Mix finely chopped onions, curry leaves, coriander leaves and salt to the grounded batter.

4.  Heat skillet over medium heat, pour and spread a ladle of batter in a circle.  Drizzle some oil around the corner.  Cook on either sides till crispy and done.

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Serve with chutney.

Donauwelle - German Delight for celebration !!

Donauwelle is a authentic German cake with vanilla and chocolate cake layers that is topped with sour cherries, vanilla cream and a chocolate glaze.  This cake is creamy, rich and delicious.  If you like chocolate, cherries and vanilla pudding, this cake was practically made for you.  Perfect celebration cake especially for your loved ones.... 

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Ingredients :

For the Cake :
  1. All purpose flour - 3 cups (380 g)
  2. Baking powder - 3 tsp
  3. A pinch of salt
  4. Cocoa powder - 2 tbsp
  5. Unsalted butter - 250 gms
  6. Sugar - 1 cup
  7. Vanilla extract - 2 tsp
  8. Eggs - 5 nos
  9. Milk - 1 tbsp
  10. Canned cherries, drained - 300 gms 
For the Vanilla cream filling :
  1. Milk - 500 ml
  2. Sugar - 1/2 cup
  3. Cornstarch - 1/3 cup
  4. Vanilla extract - 1 tsp
  5. Egg yolk - 1 no
  6. Butter - 250 gms
For Chocolate Glaze :
  1. Semi-sweet chocolate - 200 gms
  2. Coconut oil - 20 gms (or honey - 1 tbsp)
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Method :

For the cake :

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

2.  Sieve together flour, baking powder and salt.  Keep aside.

3.  Cream butter, vanilla extract and sugar together.  Add in eggs, one at a time, mixing well after each addition.

4.  Gently, fold the flour mixture.  Pour 3/4th portion of batter into the prepared pan and spread evenly.

5.  In the remaining 1/4th portion of cake batter, mix together sieved cocoa powder and milk.  Mix until well combined.  Spread this mixture over the vanilla mixture evenly.

6.  Add the drained cherries evenly distributed on the chocolate batter and press a bit into the batter. Place in the oven and bake for about 35-40 minutes until a toothpick inserted in center comes out clean.

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For Vanilla Cream filling :

7.  Mix the cornstarch with 2 tablespoons of the sugar and some of the milk until smooth. Add the remaining milk, sugar, vanilla paste/vanilla extract to a saucepan, mix and bring to a boil. Add the cornstarch mixture and stir until the pudding starts to thicken. Add the egg yolk and mix in. Take off the heat and let cool down a bit, then place a piece of plastic wrap right on top of the pudding so it does not develop a “pudding skin”. Let cool down completely. 

8.  For the vanilla cream add the butter to a large bowl and mix on high speed until light and fluffy. Add the cooled pudding one tablespoon at a time and mix in. Make sure the pudding and butter have the same temperature – room temperature! If one is too warm or cold, the cream might go bad, cause the two ingredients won’t stay together. Spread the vanilla cream on top of the cooled cake and smooth out the top. Place in the fridge and let cool down for at least 1 hour. 

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For Chocolate glazing :

9.  Chop the chocolate for the glaze and add together with the coconut oil to a bowl. Place that bowl on top of a saucepan with simmering water and let the chocolate and coconut oil melt slowly. Mix until smooth, then take off the heat and let cool down for a moment. Pour over the cake with the vanilla cream and cover everything. Wait a moment until you can see that the chocolate thickens again, then use a fork and decorate the cake with a wavy pattern. Let cool down completely, then cut into slices and serve. 

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Happy Baking :)

May 16, 2018

Bhatura (Without Yeast)

Chola Bhatura is an extremely popular and super-delicious main Punjabi dish.  We love to eat in breakfast along with spicy chole masala.  Prepare this mouth-watering dish for your family and they would love to relish it to the fullest. 

Ingredients :
  1. All purpose flour / Maida - 2 cups
  2. Rava / Semolina - 1 tbsp
  3. Sugar - 1 tsp
  4. Salt to taste
  5. Baking powder - 1/2 tsp
  6. Baking soda - 1/4 tsp
  7. Oil - 2 tsp
  8. Curd - 1 cup
  9. Oil for deep frying

 Method :

1.  In a large bowl, mix together flour, semolina, sugar, salt, baking powder, baking soda and oil.  Rub the flour.

2.  Add curd and knead the dough.  Sprinkle some oil and rest the dough covered for at least 2 hours.

3.  Divide the dough evenly into medium sized balls.  Roll the dough evenly into circles (neither thin nor thick) using rolling pin.

4.  Meanwhile heat the oil over medium heat.  Deep fry the bhatura's on either side till crisp and golden brown in colour.  Drain the excess oil in the kitchen tissue before serving.

Serve hot with Chole masala.

Almond Biscotti - Perfect with tea !!!

Almond Biscotti is a classic and traditional biscotti.  This texture is crisp and crunchy with a sweet almond flavour and chunks of toasted almonds.  We can use other nuts like hazelnuts, cashew nuts, raisins and even chocolate chips for different variations.  To make it special we can dip the biscotti in melted chocolate.  Bake it for little longer, for more crispy texture.

Ingredients :
  1. Whole almonds (with or without skin on), toasted and chopped - 3/4 cup
  2. Eggs - 3 nos
  3. Vanilla extract - 1 tsp
  4. Almond extract - 1/2 tsp
  5. All purpose flour  (260 gms) - 2 cups 
  6. Granulated sugar (150 gms) - 3/4 cup
  7. Baking powder - 1 tsp
  8. Salt - 1/4 tsp

Method :

1.  Preheat the oven to 150 C and line up the baking pan with parchment paper.

2.  In a bowl, whisk together eggs, vanilla extract and almond extract.

3.  In a large bowl, mix together flour, sugar, baking powder and salt.  Add in the chopped almonds.

4.  Add the egg mixture and stir until a dough forms.  Divide the dough in  half and roll them like a log on a floured surface.

5.  Transfer the logs to the prepared baking sheet and bake for 35 mins or until firm to touch.  Allow them to cool for 10 mins.

6.  Cut logs into slices and place them back on the baking sheet.  Bake about 10-15 mins, turn slices over, and bake for another 10-15 mins or until firm to the touch.  Cool completely and store in an airtight container for longer use. 

Happy baking.

Ragi Semiya Upma (Make your own Ragi vermicelli)

Ragi  semiya can be made in number of ways . Today i’ll share the simplest savory ones, made from very few ingredients, apt for perfect breakfast or light dinner.  

Ingredients :
  1. Homemade Ragi Semiya / Vermicelli  - 200gms
  2. Oil - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Urad dal - 1 tsp
  5. Green chillies (or red chillies) - 4 nos
  6. Curry leaves
  7. Onion, finely chopped - 1 no
  8. Handful of peanut
  9. Lemon juice - 1 tsp
  10. Salt to taste
  11. Coriander leaves for garnishing
  12. Grated coconut, optional - 1 tbsp

Method :

1.  Check the below link for making homemade ragi Semiya or Vermicelli.

2.  Heat oil in the pan, add mustard seeds, urad dal, green chillies, curry leaves and finely chopped onion.  Saute till tender.

3.  Add peanuts, salt to taste and cooked ragi Semiya.  Sprinkle some grated coconut, lemon juice and finely chopped coriander leaves.  Saute.

Serve with pickle or chutney.

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