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Friday 29 July 2016

Bengali Sandesh

Bengali Sandesh

Ingredients
  • 1 litre full cream milk
  • 1 tbsp lemon juice or vinegar
  • 5-6 tbsp powdered sugar
  • ½ tsp rose water or few drops of rose essence
  • 1 tsp chopped pistachios (for garnishing)
Method (How to make bengali sondesh at home)
  • Heat milk in a pan and bring it to a boil. When it is boiled switch off the flame and wait for cool down little or add 1 cup water into the boiled milk. Now add a tablespoon of lemon and vinegar to it
  • The whey will get separated. Pour this into a strainer lined with a cotton cloth.
  • Wash paneer under clear running water to get rid of the vinegar smell.
  • Pull the ends of the cloth together and squeeze it with gentle hands to remove any excess water from the paneer.
  • Transfer the paneer to a plate.
  • Start kneading it with your palm with gentle hands till the mixture becomes very smooth and free from any lumps. It should finally look like soft dough.
  • Add powdered sugar to this and mix well.
  • Add 1/4 teaspoon of rose water or few drops of rose essence to the dough and mix it well.
  • Transfer this to a non-stick flat pan and cook on very low flame till the mixture gets rid of any moisture, stir constantly and roast it on low flame for 3 to 4 minutes. Let it cool for a few minutes, then transfer it onto a plate.
  • Pinch out a little dough and shape it into a flattened circle.
  • Garnish it with chopped pistachios and refrigerate.
  • Serve cold and enjoy.

Wednesday 27 July 2016

Potato Wedges

Potato Wedges

Ingredients
  • 3-4 long size Potatoes
  • 2 tbsp Corn Flour
  • 1 tbsp Italian herbs or oregano
  • 1 tbsp Red chilli Flakes
  • ½ tsp pepper powder
  • Oil for frying
  • Salt to taste
Method (How to make potato wedges at home)
  • Wash and peel potatoes. Slice the potatoes into half lengthwise. Again cut them into 3 or 4 pieces lengthwise.
  • Boil water in a saucepan and when water starts boiling add potatoes and salt to the pan and cook for about 2-3 minutes or till potatoes are 3/4th done.
  • Drain excess water using a strainer and keep it aside to cool down on room temperature.
  • Take 2tbsp corn flour, red chilli flacks and Italian herbs in a mixing bowl and mix well.
  • Add salt and pepper to taste, mix all this together so that the spices get mixed evenly.
  • Put slices of potatoes into the corn-flour mixture and coat it all over the slices. Gently toss the potato in the mixture to get the spices coated all over the potato slices.
  • Now keep it in a freezer for 30 mins.
  • Heat oil in a pan or wok.
  • Slide in a few slices of potatoes into the hot oil. Fry till they are golden brown and crispy.
  • Remove them from oil and drain them on paper towels to remove excess oil.
  • Serve hot with tomato ketchup.

Tuesday 26 July 2016

South Indian Dry Chutney Powder

South Indian Dry Chutney Powder
Ingredients
  • 1 cup Urad Dal
  • 1 cup Chana Dal
  • 1 cup Grated Dried coconut
  • 1 cup Dried Red Chilli
  • 1 cup Kashmiri red chillies
  • 1 cup Curry Leaves
  • 1 tbsp Tamarind
  • ¼ Jaggery
  • Salt as per taste
  • 1 tsp Mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp Asafoetida
  • 3-4 tbsp Sunflower Oil

Method (How to make chutney powder at home)
  • Dry roast chana dal until its aromatic and light red in color. Do not brown. Transfer it to a plate and allow to cool.
  • In the same frying pan similarly dry roast, urad dal till aromatic and light red in color. Transfer them to a plate and allow to cool. Keep all the dals separate.
  • Next on a low flame in the same frying pan, dry roast grated dry coconut till they are little crisp. Transfer it into  plate.
  • Heat oil in the kadhai. When its hot, add mustard seeds. When it start splutter add hing and haldi, keep the flame on low and roast red chillies and curry leaves, till both red chillies and curry leaves have turned crisp.
  • Add tamarind sauté for few seconds and add jaggary. Switch off the flame.
  • Add salt to taste and adjust the seasoning if required
  • Mix everything together and blend in blender in 2-3 rounds so that it gets mixed uniformly.
  • Tasty chutney powder is ready.
  • Store it in air tight containers and use when required. Tastes best upto 6 months.
  • To serve mix a spo

Friday 22 July 2016

Seven Cup Burfi

Seven Cup Burfi

Ingredients
  • 1 cup Gram Flour
  • 1 cup full cream Milk
  • 1 cup Fresh Coconut (grated or powdered)
  • 1 cup Ghee
  • 2 cup sugar
Method
  • Grease a plate or tray and keep aside.
  • In a heavy bottom kadhai, add a spoon of ghee . Add gram flour  and roast on medium flame for 3-4 mins. In the same kadhai add all the ingredients roasted gram flour, grated coconut, sugar, ghee and milk. Mix well to avoid lumps.
  • Place the kadhai on flame, keep the flame on medium and keep stirring the mixture continuously. You will observe that once the mixture gets heated, it will start becoming thin.
  • As you continue stirring, after some time the mixture is getting thicker, darker and bubbles are forming.
  • Continue the stirring process so that that mixture doesn't stick to the bottom and gets burned.
  • Once the mixture starts leaving the surface of the kadhai and becomes a single mass and it is done.
  • Transfer the mixture into the greased plate. Tap the tray and using a spatula spread it evenly to get desired thickness. Smoothen the surface using a flat spatula or flat bowl. When it is warm, make markings of desired shape and size.
  • Seven Cup Burfi is ready. It will stay without refrigeration for max 8-10 days.
  • Serve and enjoy.

Thursday 21 July 2016

Eggless Black Forest Cake

Eggless Black Forest Cake

Ingredients

for eggless chocolate cake
  • 1 cup whole wheat flour (240 gram)
  • 3 tbsp un-sweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • a pinch of salt
  • ¾ cup sugar
  • 1 cup warm
  • ¼ cup oil
  • 1 tsp lime juice
  • ½ tsp vanilla essence
For icing the cake
  • 200 ml Heavy whipping cream (chilled)
  • 5 tbsp icing sugar
  • 3 tbsp chopped red cherries
  • 7 to 8 tbsp grated chocolate
  • 8 to 10 whole cherries for decoration
Method (How to make black forest cake at home)
Recipe for cake
  • Grease a round or square baking pan of 7.5 inches diameter  with oil.
  • Preheat your oven to 200 degrees celsius.
  • Sieve flour and 3 tbsp cocoa powder, with a pinch of salt, baking powder and baking soda in a bowl.
  • Take sugar in another bowl add oil and water and whisk  nicely.
  • Add 1 tbsp lime juice and vanilla essence and stir again.
  • Now add dry ingredients into the wet mixture. Mix well using a wired whisk to sure no lumps in the batter.
  • Pour the batter in to the greased pan.
  • Tap two three times cake pan so that the extra air bubbles are let out.
  • Bake the cake in a preheated oven for 35 to 40 mins. Or till toothpick inserted came out clean.
  • Let the cake cool completely for overnight before frosting.
For icing
  • Slice the cake neatly into two even part with a cake slicer or big knife.
  • Keep the half of the sliced cake aside.
  • Place one slice on flat plate or try for icing.
  • Take heavy whipping cream in a deep mixing bowl.
  • Add icing sugar and ½ tsp vanilla essence into the cream and start whipping with a electric hand mixer
  • On high speed whip the cream till the cream become stiff  or when you get stiff peaks, just stop the mixer or beater.
  • Apply some cheery syrup or some sugar syrup on the cake evenly.
  • Now spread whipped cream about ¼  inch thick layer all around the cake.
  • Add  one layer of chopped red cherries, sprinkle some grated chocolate on top.
  • Now cover with other slice of the cake.
  • Again brush some sugar syrup or cheery syrup on the top of the cake.
  •  Againg spread some cream on the top evenly and spread on the sides or the cake.
  • Fill the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake with the cream from the piping bag.
  • Spread chocolate shaves of the top of the cake, and decorate with whipped cream and whole red cherries.
  • Slice and serve the eggless black forest cake.

Monday 18 July 2016

Khatta Khaman Dhokla

Khatta Khaman Dhokla








Ingredients
  • 1 cup rice
  • ½ cup chana dal
  • ½ cup sour curd
  • ¼ tsp turmeric powder
  • 1 tsp ginger green chilli paste
  • ½ cup water
  • 1 tsp eno fruit salt
  • Salt as per salt
  • 1 tbsp oil
For tempering
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 pinch asafoetida
  • 10-12 curry leaves
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp sesame seeds
  • 3-4 green chillies
Method (how to make khatta dhokla at home)
  • Soak dal and rice for 4-5 hours.
  • Grind into fine paste using curd and water.
  • Add ginger and green chilli paste.
  • Add turmeric powder, salt and keep it in a warm place for fermentation atleast for 4-5 hrs.
  • Grease one dhokla pan or any thali with the oil.
  • Boil water in the steamer.
  • Now add ginger and green chilli paste and eno fruit salt into the mixture and mix well.
  • Transfer batter into the greased pan and put in the steamer, steam cook for 12-15 minutes or till toothpick insert come out clean.
  • Let it to cool for few minutes and cut into square pieces.
  • For tempering heat oil in a tadka pan, add mustard, cumin, when it start crackle add asafoetida and slit green chillies and curry leaves.
  • Pour this tempering over the cooked and cut dhokla pieces.
  • Garnish with chopped coriander leaves and serve with green chutney.

Thursday 14 July 2016

Vegetable Oat idli

Vegetable Oat idli
Ingredients (for 3-4 servings)

  • 1 cup oats, quick cooking oats or rolled oats
  • ½ cup fine sooji
  • ½ cup sour curd or 1 cup butter milk
  • 1 cup water or add as required
  • 1 tsp eno fruit salt
  • ½ cup grated carrot
  • 1 tsp ginger (grated)
  • 1 tbsp beans finely chopped
  • 1 tbsp coriander leaves (finely chopped)
  • 1-2 green chillies finely chopped)
  • 4-5 curry leaves (finely chopped)
  • salt as required
Method (How to make healthy oat idly with vegetable)
  • Take 1 cup oats in a grinder and grind to a fine flour.
  • Mix together oat powder and sooji.
  • Now add butter milk or curd add desire water to make idli consistency batter.
  • Add grated ginger, curry leaves, coriander leaves and green chilies.
  • Then add the grated carrots, beans and chopped coriander leaves.
  • Cover and allow the batter to sit for 5 to 10 minutes.
  • Meanwhile, grease the idli moulds with some oil or ghee.
  • Heat water in the idli steamer.
  • Mow add salt as per taste and stir very well.
  • Finally add 1 tsp eno fruit salt and stir very well so that the eno is mixed evenly in the batter.
  • Pour the oats idli batter in a the greased idli moulds.
  • Place the moulds in the steamer.
  • Cover and steam the idlis for about 10 to 12 minutes.
  • Allow the steamed idlis to stand for few minutes then remove them with a spoon.
  • Serve oats idli hot or warm with coconut chutney or sambar.

Friday 8 July 2016

Eggless Chocolate Ice cream

Eggless Chocolate Ice cream



Ingredients
  • ½ cup of cocoa powder
  • ½ cup of sugar
  • ½ cup condensed milk
  • 1.5 cups of heavy whipping cream
  • 1.5 tsp of vanilla extract
  • A small pinch of salt



Method (How to make eggless chocolate icecream at home)
  • Whisk together cocoa and both sugars until thoroughly combined.
  • Add the condensed milk and heavy cream and gently by hand, and then continue whisking either manually or with an electric mixer for  30 seconds.
  • Add cocoa powder and sugar, vanilla and add a pinch of salt.
  • Mix again on high speed until stiff peaks form
  • Pour this mixture into the bowl and cover with the lid and freeze for at least 6-8 hours.
  • Serve and enjoy!!

Wednesday 6 July 2016

Butter Cream Frosting for cakes

Butter Cream Frosting for cakes
Ingredients
  • 3 cups powdered sugar
  • 200 gram unsalted butter, softened
  • 1 tsp vanilla essence
  • 1 tablespoons milk
  • Pinch of salt
Method
  • Sift the icing sugar and keep aside.
  • Take butter in bowl, with the help of electric beater beat the butter till fluffy and pale for about 7-8 minutes
  • Mix sugar little by little at a time and beat well on low speed, stir in vanilla essence and few drops of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  • If frosting is too thick, add more milk, a few drops at a time. If frosting becomes too thin, add  small amount of powdered sugar.
  • Fill in a piping bag with desire colour and Frosts 13x9-inch cake generously, or Frosts  20 to 25 cup cake.
  • You can keep this icing in a fridge for 2 months.

Monday 4 July 2016

Apple Muffins with streusel topping

Apple Muffins with streusel topping


Ingredients
  • 1 cup maida
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ tsp vanilla essence
  • ¾ cup chopped apple
  • ½ cup grated apple
For topping
  • 25 gram butter
  • 20 gms maida
  • 2 tbsp oats
  • 20 gms white sugar
  • 55 gram brown sugar
  • ½ tsp cinnamon
  • A pinch of salt
Method (How to make apple muffins)
  • Preheat the oven to 180 degree C.
  • Sift the flour with baking soda, baking powder,  and salt.
  • In a large bowl beat together butter, sugar, vanilla essence and egg till smooth.
  • Add the chopped and grated apples.
  • Add the flour slowly and mix.
  • Mix all topping ingredients together.
  • Spoon the cake batter to the cupcake liner, sprinkle topping over the top of the muffins.
  • Bake for 18-20 minutes or until done.
  • Allow to cool for 10 minutes and transfer to wire rack for cool down completely.

Friday 1 July 2016

Cinnamon Roll

Cinnamon Roll


Ingredients
  • ½ cup luke warm milk
  • 1 and 1/8 tsp instant yeast
  • 2 cup maida (all purpose flour)
  • ¼ cup butter
  • ¼ cup sugar
  • 1 tsp salt
For filling
  • ½ cup brown sugar
  • 2 tsp cinnamon powder
  • ¼ cup butter
Method  (How to make cinnamon roll at home)
  • Mix yeast and sugar into the warm milk in a large bowl and stir gently to combine the yeast, keep aside for 10 minutes, once the yeast has proofed, add butter, salt and maida into the yeast mixture and knead gently until well combined.
  • Turn dough onto lightly greased flat surface or kitchen plateform and knead for 12-15 minutes. Apply butter and place the dough into a greased bowl and cover with cling wrap or cloth. Keep in a warm place for 2 hrs. or until dough is doubled in size.
  • Mix brown sugar and cinnamon powder.
  • Knead again the dough gently and make 4 part.
  • On a lightly floured surface, roll out the dough into a thin rectangle shape.
  • Brush with melted butter and top with sugar and cinnamon powder.
  • Starting at one end, tightly roll up the dough and situate seam side down. Then with a cut the dough into 1.5 - 2 inch sections and position in a well-buttered square or comparable sized round pan  Brush with remaining melted butter and cover with plastic wrap. Set on top of the oven to let rise again.
  • Preheat oven to 200 degree.
  • Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and brush with some butter and serve immediately.