Thursday, November 7, 2013

Kulfi falooda


 Kulfi is frozen Indian ice-cream  that is creamy and served chilled with or without  falooda ( they are  like rice noodles) and  topped with rose syrup. This combination is  a delight to the palate and a must in most Indian get together including weddings.

This is a very simple yet tasteful version of making kulfi

Ingredients for kulfi making.
Mixing  the ingredients 
Add in nuts
5oz cups filled  ready to be chilled after covering each cup with silver foil.
Kulfi



Ingredients:
 14 oz sweet condensed milk
 12 oz evaporated milk
 12 oz heavy whipping cream
 16 oz cool whip
1/4 cup coarsely ground unsalted pistachios and almond mix, with 1/4 tspn saffron.

For falooda 

1 250 gm store bought Falooda packet (available at Indian store)
Method:
Boil  falooda by heating  2 cups water and as it boils, close the heat and drain the falooda and refrigerator ready falooda for about 30 minutes to an hour.
1/2 cup rose syrup to drizzle 1 tspn on each served kulfi.
Method: 1.In a medium bowl add condensed milk, next add in evaporated milk,heavy whipping cream, and cool whip, using a hand blender mix it all together, its that simple.Lastly add in the ground nuts, and saffron.
Line up 16 to 20, 5 oz cups and pour in the mixture , cover with silver foil and freeze these cups for 2 to 3 hours.

After they are ready, before serving rub the sides of  cups with the palms of your hand this  will help to take out  kulfi easily. Serve chilled and top with falooda and rose syrup.

Crunchy coated nuts

This week I'm hosting our Diwali party for friends and family  and we thought why not make some crunchy nuts to go along  with cocktails, I came across this recipe and was waiting to give it a try...
You may  use any nuts, depending on your liking . I have used... 
Ingredient's
250 gm unsalted cashews
250 gm unsalted walnuts
100 gm almonds
100 gm pecans
1/4 cup orange juice
2 tablespoon cooking oil
1/4 cup maple syrup
2 tspn salt
2 tspn red chilli powder
1/4 cup brown sugar
2 sticks fresh rosemary chopped finely


Ingredients
Mix all the nuts together


Nuts on baking sheet
Bake at 350 degrees  

Crunchy baked nuts
Perfect with cocktails and entertaining guest

Method.
1.Pre heat oven to 350 degrees, Spray oil on to baking sheet or use 1 tablespoon oil to coat the baking sheet .Arrange  nuts on baking sheet. Add oil , maple syrup ,orange juice,brown sugar,salt,red chilli pepper for heat  and finely chopped fresh rosemary leaves. Mix all together nicely and bake in oven for 10 to 15 minutes at 350 degrees . Keep checking.
2.Remove from oven and mix with a spoon  to separate nuts, that may stick together. Check for seasoning , sprinkle on top 1/4 tspn rosemary and check for salt, if less add little more,depending on taste.
3. Enjoy golden brown crispy , coated with sweet and spicy,  flavourful nuts with your favourite drink or cocktail.

Wednesday, October 16, 2013

Paneer Makhani

Paneer Makhani

Don't kids just love eating this ,like their favourite dish at a party, and adults  include this dish in their list of entertaining dishes.
Also, we love eating  this dish  but fear from the hassle !! I have a recipe to share with all that will not only eliminate the laboriousness work but also give it that party look and taste.
Just follow these simple easy steps and enjoy home made but party looking dish!!




Paneer Makhani 

Ingredients
4 medium sized red tomatoes pureed or use a 8 oz can of pureed tomatoes
500 gm Paneer (cottage cheese) cut in inch cubes, available in Indian stores
1/4 cup powdered cashews
2 tspn freshly grated ginger
1/4 tspn green chillies chopped finely
Salt to taste
1 tspn red chilli powder
2 tspn butter
2 tspn cooking oil
1 tspn honey
1/4 cup full cream (can also use half-and-half)
2 to 3 cloves,1/4 tsp cumin seeds, 1 inch cinnamon stick,3 to 4 green cardamoms seeded
2 tspn garam masala powder (Indian spice mix)
2 tspn freshly cut coriander leaves for garnish



Paneer Makhani

1.Heat a medium sized pan over low to medium flame for 2 to 3 minutes, add oil and then butter.
Next add in cloves,cumin seeds,cinnamon,cardamom seeds. Add ginger and green chillies.
 For seasoning add salt, red chilli powder and stir in cashew powder., allow it to turn slight golden brown for a minute, Next stir in  the tomato puree.Cover and boil over low to medium heat, allowing the curry to sizzle for a few minutes,
2. Add in paneer cubes and continue to cook another  10 minutes. Lower the heat and add in  full cream and garam masala, and honey. Cook for another 5 minutes.Garnish with dried fenugreek leaves (available in Indian store) or garnish with freshly chopped coriander leaves.
And there you have it , restaurant style creamy and silky smooth paneer makhani. Enjoy hot with Indian bread or rice.
Cottage cheese (Paneer cubed)

Canned Tomato puree and whole spices 

Heat oil add the whole spices

Grind cashews to powder

Add cashew powder to kadai 

Add tomato puree , spices and cream to form gravy


Mix Paneer with the gravy

Allow to cook

Makhani paneer ready


Tuesday, October 15, 2013

Pizza Toast


Pizza sauce prepared at home, is my families favourite sauce ,my kids can eat this sauce by itself , without bread :))
 This sauce once prepared ,stores well for 3 to 4 days in the refrigerator. Making your life easier with hungry kids!!! Also its prepared with ingredients that you can add more vegetables, like broccoli, carrots to give it a more healthier side.

Ingredients
4  medium size red onions chopped finely
3  cloves of garlic peeled and chopped finely
1  6 oz can of tomato puree/ or 1 cup/ 240 ml chopped tomatoes
1/4 cup ready veggie stock (use vegetarian soup cube)
2 tspn salt
1 tspn black pepper
1 tspn red chilli powder
1 tspn sugar
1 tspn  dried oregano
1/4 tspn carom seeds (available in grocery store)
2 finely chopped  fresh basil leaves
4 tspn olive oil
1 cup  shredded mozzarella cheese

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Heat onions in a pan



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Add in tomatoes 


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Add in cheese



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Bake toast in oven


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Pizza toast


Method
1. Heat oil in a medium pan. As it heats add in carom seeds,onions, garlic and finely chopped green capsicum and sauté on medium heat for few minutes , as onions turn soft and transparent , add in seasoning salt,red chilli powder,add in veggie stock,allow mixture to sizzle for few minutes, next add in tomato puree. Allow sauce to simmer on medium heat for another 10 minutes.
Check for seasoning ,add oregano and sugar to offset the tart of the tomatoes. Lastly add in finely chopped basil leaves. The ready sauce stores well for about a week refrigerated.
2. To make pizza's roll out store bought pizza dough into 8 inch diameter and lay on a baking sheet. Spread 2 spoonfuls of cooled pizza sauce onto the surface ,add your favourite toppings, sprinkle shredded cheese on top and bake at 375 degrees for approximately 10 to 15 minutes, check to see and remove from oven as  pizza is done and cheese has melted.
Be creative in toppings, but do not overload the surface of the pizza.
Also for easy creations you can bake the pizza using white or brown bread, instead of using pizza dough.My kids love these pizza toast's and they are super easy to make, and quick too once you have the sauce ready.
Other favourite Veggie toppings (optional)
Sliced red onions
Thinly sliced green bell peppers(or red,orange colour)
Jalapenos (chilli peppers)
Mushrooms
Olives
 shredded cheese
Pineapple
Broccoli
Non veg options
chicken or sausage pizza







Saturday, September 21, 2013

Raspberry Jello and Fruit Custard pudding

Raspberry Jello  and Fruit Custard pudding

A very cooling dessert, colourful and flavorful with fresh fruits and layered with your favourite flavor of jello and vanilla pudding, not to forget the layer of vanilla cake too.
For making this pudding you can use a packet of store bought instant vanilla pudding mix or make fresh custard by boiling milk and adding custard powder and later cooling it in the refrigerator for at least an hour. This dessert can be planned and prepared a day before you entertain as it tastes perfect cold.


Ingredients.
500 ml cold milk use with 5 tbs custard powder or
2 packets of Vanilla Instant custard pudding(available in stores) with 3 cups cold milk to prepare custard pudding.
1 small box fresh strawberries,wash and slice thin.
1 tin mixed fruits in syrup
2 bananas,peel and slice thin 
2 apples,peeled and sliced thin.
1 cup grapes, wash and sliced thin
1 tin of pineapple rings sliced thin
1 packet Raspberry flavored Jello. Prepare Jello and refrigerate.
1 store bought plain vanilla sponge cake, or angle food cake Cut in thin slices.
1 bottle raspberry jam
 16 oz fresh cream or 1 small bottle Cool whip fresh cream


Raspberry & Fruit Custard Pudding 

Method:
1.Prepare the vanilla custard pudding  (based on instructions on the instant pudding box)  custard should be thick consistency and not runny. Allow custard to  cool for about an hour in refrigerator.
 If you are making custard using custard powder, first boil the milk, lower heat. Mix 1/4 milk in a bowl with 5 tbs custard powder and add gradually to the warm milk,cook for another 3 to 4 minute,mixing till custard appears thickened. Remove from heat and cool,refrigerator for an hour before using.
2.Prepare Jello, using raspberry or a flavor of your choice look at the instructions on the Jello box. Allow the jello to set in the refrigerator.
3.Cut the fruits .Strain the fruits from the fruit tin.
4.In a round serving bowl, begin layering the desert. First cut the cake into small slices. Place cake at the bottom of the bowl. Apply thin layer of raspberry jam  on to the cake slice's. Cover with a layer of fruits, next add alayer of custard pudding, next a layer of jello, followed by another layer of cake slices, again followed by fruits, next layer of custard, followed by layer of jello, keep repeating these layers till the top of the bowl.
5.On the top most layer add a layer of cool whip fresh cream , jello and fresh strawberries. Refrigerate before serving.


Sunday, June 2, 2013

Rabri Kheer

Rabri Kheer
A cold desert served in Northern India and made with rice and milk,sweetened with sugar and has the goodness of nuts....

It was a great evening spent with friends and we all had a great time. I wanted to make some extra special dessert and decided to make some Rabri Kheer and serve it in earthen cups and garnish with gold flakes (not real ;) but definitely edible:) Any ways we all  friends enjoyed the desert so I thought to write down the recipe and share with all, so that you can try this too and enjoy a nice desert.



Rabri Kheer

Ingredients
500 ml Milk
1/4 cup cashews,pistachio,Almonds (powdered dry fruits)
1/2 cup rice
2 cups sugar
2 tea spoon Rose water
500 ml Half n half (thickened milk)
1 teaspoon Cardamom powder
1 small bottle gold flakes (available at food speciality stores)
Earthen pots for serving the kheer.


Method
1.Wash and soak the rice for about 10 minutes before adding it to milk. Take a pressure cooker and pour milk, add  soaked rice, sugar, half n half and boil for about 3 whistles or for about 20 minutes , till the milk thickens. 
2. Remove from the cooker ,add in  chopped nuts and few drops of Rose water to the cooked Kheer. Place the kheer in the refrigerator to cool for at least 2 hours, before serving in the earthen pots.
3. Garnish with gold flakes or nuts.


Sunday, April 21, 2013

Crunchy oats Bars


Crunchy Oats Bar
Baked oatmeal snack bars,good nutrition and a perfect way to beat a snack craving!!! They combine the goodness of whole grain, with the richness of nuts, raisins to give that complete protein pack,a perfect snack for on the go...
Recently I felt like having Granola bars for snacking. I shopped around to see which one to pick. There are many bars in the market, but either they have too much sugar or high fructose, and preservatives. I did some homework on this and arrived at a recipe for home-made Granola bars, that are packed with proteins too. 
You too can make these , with this easy step by step recipe...

Ingredients
 3 cups Rolled oats (not quick oats) Rolled oats makes it crunchier than quick oats.
2 tablespoon unsalted butter
¼ tsp. salt
¼ cup vegetable oil
½ cup brown packed sugar
¼ cup honey
¼ cup apple juice /almond milk
¼ cup molasses
2 tbsp. wheat germ (optional)
¾ cup chopped nuts, (walnuts, almonds, pistachio, and raisins)
2 tablespoon sunflower seed (or any other seed you like)


Ingredients
Almond milk

Method
1.Preheat oven to 350 degrees. In a medium bowl, combine oats with melted butter, vegetable oil and salt. Bake the oats in the oven on a baking sheet to toast for about 10 to 12 minutes, making sure they don’t burn. Remove and keep aside.
2.Using a sauce pan heat brown sugar over low heat, add in molasses, and apple juice or almond milk. Stir in the honey; continue mixing over low heat for another 5 to 7 minutes.
3. Combine the dry fruits and sunflower seeds with the toasted oats. Add this dry mixture to the molasses (wet mixture) to combine together, mixing well as it will be sticky.
4.Press onto a baking tin or baking sheet pan, greased and lined with foil or parchment paper. Bake in oven for 15 to 20 minutes at 350 degrees. Remove from oven, and let it cool. Using a knife or pizza cutter cut out bars.
Baking Oats


Mixing of ingredients before baking 




Baked Granola Bar's 



Crunchy Granola Bars



Saturday, March 9, 2013

Red velvet cupcakes


Classic red velvet cupcakes frosted with fluffy cream cheese frosting is a favourite of all...Perfect for entertaining and creating a show stopper for guests and children!!! Easy to make and step by step recipe, try it out and be surprised at how easy this recipe is ....
Ingredients:

2 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup buttermilk (at room temperature)
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
1 tablespoon red food colouring
1 teaspoon vanilla extract
1 teaspoon vinegar
1 stick (3 oz) of unsalted butter
1 cup store bought Cream Cheese Frosting


Ingredients


 Ready to  put batter in to Baking  pan 





Just Baked :))


Ready Red velvet cupcakes 

Directions:
    1.   Preheat the oven (350 degrees F). Prepare cupcake pan by lining with paper liners.
    2.  Combine the buttermilk, vanilla extract, red food colouring  and vinegar together in a bowl.
   3.    Sift together the following ingredients in a small bowl: cocoa powder, flour, baking soda, baking powder, and salt.
      4. Using an electric mixer beat together the butter and sugar on medium for 1 minute. Then add the eggs, one at a time, and beat until the ingredients are combined. Turn down the speed to low, and add the dry ingredients and wet ingredients in parts. Mix until the ingredients are combined.
    5.  Using a spoon, scoop the batter into the lined cupcake pan. Fill each cup about halfway with the batter.
     6.  Bake for about 18-20 minutes. To check if cupcakes are ready, insert a toothpick in the centre and check if it comes out clean.
  7.  Cool completely and frost the cupcakes with cream cheese frosting.
    8. Take one cupcake and crumble it. Use these crumbles to garnish the cupcakes.  Makes approximately 24 cup cakes. Preparation time is 20 minutes and Bake time 20 minutes.














Wednesday, February 27, 2013

Spicy Poha

Spicy Poha 

Poha is made from flattened rice , often eaten for breakfast or as a snack to go with tea. It's light and nutritious snack. It is easy to prepare, and tastes delicious...

Ingredients:
 2 Cups poha • 4 Green chillies chopped fine• small Onion chopped fine• 1 medium Tomato chopped finely• 1 tspn Mustard seeds • 1 tspn Cumin seeds 1/4 cup raw peanuts• 1/2 tspn Turmeric 
• Salt to taste • Few curry leaves, and 1/4 cup freshly grated coconut.• 5 tbsp oil, 3 to 4 finely chopped green chillies. 1/4 cup green peas and carrots frozen.



Poha 


Coriander chutney

Method:
1. Soak the poha in water for about 3 to 4 minutes. Drain out the water and keep the strained poha aside.
2. Heat oil in a pan. Add mustard seeds,allow to splutter,adding in cumin seeds,chilli and curry leaves.
3. Add in onions, green chillies and stir to to turn onions slightly brown.Add tomatoes and turmeric. Add in the peas and carrots, continue to cook another 3 to 4 minutes.
4.Add in 2 teaspoon freshly squeezed lemon juice and now add in the drained poha. Carefully stir for a minute or two and serve hot poha ,garnished with shredded coconut and coriander leaves. You can  serve  with coriander chutney. enjoy with tea or as a snack.

Enjoy~



Monday, February 11, 2013

Chole Puri

Chole Puri


Chole Puri has been on my List to make for quite some time and on popular demand from my family members, I decided its high time that I make it. This recipe is simple and the result a mouth watering dish,prepared at home and  loved by all. Chole puri is a  popular dish  in the Northern part of India.
Chole is  garbanzo beans,cooked with spices and tomato's to give it that mouth watering taste.It is enjoyed with hot puri's (Indian puffed bread)

Chole
2 cups garbanzo beans (chana's) washed and soaked in 2 cups of water overnight.
1.5 medium onion chopped finely
2 medium tomatoes pureed
1 tspn ginger green chillies chopped
3 to 4 cloves of garlic minced fine
2  tspn salt
1 tspn red chili powder
1/4 tspn Turmeric powder
1 tspn chole masala powder (available at Indian grocery store) Badshah and MDH have good quality chole masala.
1/2 small lemon freshly squeezed juice
1/4 tspn cumin seeds,1 bay leaf,2 to 3 cloves,1 small 1 inch cinnamon stick,1 tspn coriander seeds . Heat all on low heat and grind to powder, for freshly made garam masala powder.
1/4 cup freshly chopped coriander leaves for garnish.
4 tbsp cooking oil

Method:
1.Pressure cook the soaked chanas (garbanzo beans) with 1 tspn salt, for about for 25 to 30 minutes,till they appear soft and well done. keep aside.
2.In a medium pan, heat oil,add onions , sauté till they appear golden brown.Add in freshly ground garam masala powder.Add crushed garlic,ginger green chillies and then add in  pureed tomatoes.Stir for 5 to 10 minutes.
3. Add in  salt,red chilli powder,turmeric and lemon juice.Add in chole masala powder and the strained chana's .Allow to cook on low heat,adding 1 cup water. Cover and cook for another 10 to 15 minutes,till the chana's appear well cooked with the spices. Garnish with freshly chopped coriander leaves and serve hot with puri's.

Chole Puri

Puri
2 cups wheat flour
1/4 cup oil
1/2  cup water, mixed with 1/2 cup milk to knead dough
16 oz vegetable oil for frying
1.Using a medium bowl, sieve  wheat flour,add in 1/4 cup oil and slowly keep adding milk and water to knead a medium ,yet slight hard puri dough.
2. Divide the dough to make 25 to 30 golf sized balls.
3.Using a flat surface and medium rolling pin,roll out round 2 inch discs.
4.Heat 16 oz vegetable oil in a deep frying pan. As the oil gets hot,very carefully dip 3 to 4 rolled out puri's into the oil and using a spatula lightly press on each puri,so they rise and deep fry on both sides ,for about 2 to 3 minutes till they appear crisp and golden coloured.

Puri's
5.Strain and remove onto a paper towel.

Enjoy hot puri's with chole with friends and family~


Thursday, January 24, 2013

Rasmalai

Hello Everybody....
Sweet treats is the best way to celebrate with friends and family and perfect to delight your guests.
Rasmalai is an Indian dessert that has sweet cottage cheese balls (rasgullas) dipped in cold thickened  milk.
 It's  my most favourite sweet dish.  I usually make them by first making the rasgullas at home but that is time consuming so I decided to make them with a recipe that is semi home cooked.  I bought  rasgullas (sweet cheese balls) and the rest of the recipe is home made. Any one can try making these and they taste delicious.

Ingredients.

1 can store bought rasgullas (cottage cheese dumplings)
Approximately 12 to 14 rasgullas in one can (available at Indian store)
1 litre milk 
1 cup heavy cream
1/2 cup sugar
1/4 cup almonds and pistachio powdered
1 tspn cardamom powdered.
1/4 tspn saffron (optional)


Method
1. Open the can and drain out the sweet syrup from the rasgullas.
2. In a pan boil  1 cup heavy cream with 1 litre milk on low to medium heat for about 5 to 10 minutes, till it appears thickened. Add in sugar, cardamom and stir in the almonds and pistachios. Close burner,allow the milk to cool.
3.Next add in the drained and slightly squeezed rasgullas to the cooled milk and refrigerate for at least 2 to 3 hours.



Sweet cheese dumplings in thickened milk




Rasmali



Garnish with rose petals to give the dish a richer look and enjoy them cold.


Sunday, January 6, 2013

Event Awards Announcement

Hi Friends,

The month of December, with all its celebrations, was a busy month for all of us. Yet some of you took out the time and effort to take part in the Herbs and Spice contest and the result is in front of us.There is great collection of interesting recipes for all of us to enjoy. Thanks Julie for giving me this opportunity to co host the event , it was a pleasure and would love to continue  hosting many more events.

The  event round up is given below,so please take your awards and post them on your blog :)

In all there were 5 categories of awards

1. Participation award
2. Top contributor award
3. Healthy dish award
4. Innovative recipe award
5.Best Presentation  award

It was very hard to pin point as every one's dishes were special in their own way. But still as its important to mention the following are the results.

1. Participation award is for all participants. Please paste this award on your blog page as a big thanks for the effort and you deserve it fully.


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To All Participants 



2. The most number of dishes were sent by Sandhya  Ramakrishnan of  My cooking journey. She  has sent 16 entries .Congratulations Sandhya and thanks for sharing such wonderful recipes. Please collect your two awards Participation award and Top contributor award for this contest.

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Award  given to Sandhya of My cooking journey  http://www.mycookingjourney.com


3. The Healthy dish award goes to Kitchen Queen (http://realhomecookedfood.blogspot.com) for the yummy and healthy Methi Dhebras. Please collect your Healthy dish award and paste it on your blog. Also collect the participation award too.


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Award given to Kitchen Queen of realhomecookedfood.blogspot.com



4. Innovative dish award goes to Nandini from  http://www.nandinisfood.com for  her dish of Chicken lollipop that she has made and presented so well. Please collect this award and the participation award too.


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Award givent to Nandini from www.nandinisfood.com



5. The  best presentation  award goes to Chandrani of cusine delights  http://cuisinedelights.blogspot.in for the  dish Tangri kebabs she made using the micro wave. Please collect your award for the creative dish and another award for participation.

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Award given to Chandrani of cusinedelights.blogspot.in

Thanks,
Viya S





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