Bonded By Food

chicken parcels

2012-02-10T23:58:00.000-08:00

Chicken Parcels

Even though this is not a puff pastry with lots of butter but it have a similar taste of pastry with very less FAT
Yummy flaky chicken parcels. You can have any filling of ur choice

Ingredients

250gm chicken mince
2 onions, grated
juice of half a lemon
1 tsp garlic and ginger paste
2 tbsp chopped coriander
pepper, salt, turmeric, and if you have cumin powder or any other spices of your choice
quarter tsp garam masala
1 chopped green chilli
1 tbsp butter

Method

Dry mince meat in a pan over medium heat the with all the spices, salt, pepper, garlic, ginger, lemon juice, chilli and coriander.
Once completely dry pour it all out into a bowl. You will re-use the pan later.
Add spoonful of butter and lower the flame until the butter melts. Add the onions and stir fry until they become soft.
Add a bit of turmeric powder to colour them slightly and powdered black pepper.
Once the onions are nice and soft, pour in the dried mince from before.
Stir together and leave on the heat for some time, about 5 mins or so, stirring constantly so the mince doesn't stick.
Check for salt/pepper. Switch off the heat once you find the mince dry enough such that it sticks to the bottom of the pan.
Squeeze some lemon and sprinkle a bit of garam masala.
Let this mixture cool completely.

In the meantime, start preparing the dough.

Ingredients

2 cups all-purpose flour (240gm)
1 tsp baking powder
1 tsp salt
1 egg, lightly whisked (reserve 1 tbsp of the beaten egg to apply on the parcels before baking)
warm water, as needed (about half a cup)
2 tbsp ghee or softened butter
1 tbsp rice flour (optional)

Method

Sift the flour with the baking powder and salt.
Add the egg and mix it in, then gradually add the water and knead to form a smooth and soft dough.
Cover the dough and set it aside to rest for about 20minutes.

Then roll the dough out to form a big square of 14"x14".
Apply the 2 tbsp ghee all over the square. Then lightly dust the rice flour using a sieve to distribute it evenly over the square.
If you don't have rice flour, just omit the ingredient. It helps add to the crispiness and to keep the layers separate, but the recipe will still work without it.

Roll the square into a tight swiss roll. Wrap it in foil or cling film and refrigerate it for a minimum of an hour. This helps chill the ghee/butter in the dough.
Once the time is up, remove the roll, remove the wrapping and then divide the roll into 10 equal portions.

Press each portion down to flatten it and roll it out into a circle.

Add about 2 tbsp of filling to the center of each circle, then gather the edges together to close the filling within the circle.
Try not to gather too much dough as that will make the parcels have a bulky under-side.
You can trim off any excess dough to even it out. Press the parcel down to flatten slightly and place on a greased baking tray.

Repeat with the remaining portions of dough.
Once all are done, preheat the oven at 180 C.
Apply the reserved egg on the parcels, then bake them for about 25-30 minutes or until they are puffy and golden.
Cool them slightly before serving by placing them on rack.

Almond chicken

2012-02-10T09:02:00.000-08:00

Almond Chicken!!!!!!!!!!!
Our Family Favourite Almond Chicken very easy to do with the healthy almonds. It can go with Hot rice,rotis and so onnnn!!!

Ingredients

1kgchicken
2-3 med chopped tomato
1/2 cup yogurt
2 med chopped onion
green chillies as like
1tspgaram masala powder
1 tsp red chillies
salt as per taste
15 to 20 almond made in to paste with little water
200 ml cream whole
1tb whole cumin

Method :

Heat oil in a pot then add onion, fry until it become transpernt.
Add chicken and whole cumon and fry for some time
Add tomatoe...salt red chillies fry until the Tomato water dries out then add yougart fry fry till oil comes out
Then add garam masala alomnd paste ..
Mix cream add green chillies and corninder leave ...

if u like add some water to adjust gravy put on dum for 10 min done

Orange Olive Oil Muffins

2012-02-10T06:29:00.000-08:00

Orange Olive Oil Muffins

These healthy muffins are surprisingly soft and strangely the flavour of extra virgin olive oil just enhances fruitiness of this muffin,MUST try recipe indeed....

Makes 12

Ingredients

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup extra virgin olive oil or plain olive oil
3/4 cup orange juice (freshly squeezed)
sugar, for topping

Method

Preheat oven to 375F. Line a muffin pan with 12 paper liners.
In a large bowl, whisk together flour, sugar, baking powder and salt
In a medium bowl, whisk together egg, olive oil and orange juice. Pour into flour mixture and stir until just combined and no streaks of dry ingredients remain.
Divide evenly into prepared muffin cups. Sprinkle muffin tops with sugar.
Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean and the muffin tops spring back when lightly pressed.
Cool muffins on a wire rack.

source of the recipe:bakingbites.com

Pear and Almond Cake

2012-02-06T00:16:00.000-08:00

Pear and Almond Cake

If you have pears sitting in your fridge for long time why don't you try this cake,the taste of this cake is exotic pears truly enhances its taste and this cake turned out really moist and flavourful..

Ingredients

7 Tb butter
1/2 cup sugar
2 large eggs, lightly beaten
3 Tb cream cheese or Greek yogurt
1 med. crisp pear or peach, peeled, cored, and grated (about 1/2 cup grated)
1/2 cup almond meal
1 cup self rising flour (or 1 cup flour plus 1 1/2 tsp baking powder)
1/8 tsp salt

Method

Preheat oven to 325 degrees and grease a 8 x 4 inch loaf pan or mini cake pan.
Cream the butter and sugar with an electric mixer until pale and fluffy.
Beat in the eggs one at a time, adding a tablespoon of the flour mixture if the mixture curdles.
Beat in the cream cheese or yogurt and the pear or peach.
Gradually fold in the flour and almond meal.
Pour the batter into the prepared pan. Bake for about 40 if your making the individual mini cakes.

source of the recipe:thevintagemixer

Super Moist Chocolate Cake

2012-02-03T05:07:00.000-08:00

Super Moist Chocolate Cake
Truely Yummelecious Cake utterly Chocolatey. After a bite I felt that i was in the chocolatey HEAVEN!!!

Ingredients

1 cup sugar, grinded to a powder (200gm)
1/2 cup butter or margarine (112gm)
1 cup all-purpose/plain flour (120gm)
1/2 cup self-raising flour (60gm)
1/2 cup cocoa powder (60gm)
1 cup heavy thick yoghurt (200ml)
1/2 cup milk (100ml)
2 large eggs
1 tsp vanilla essence
1 and a 1/2 tsp baking soda
1/2 tsp salt

Method

Add the grinded sugar to the butter/margarine, and cream together until light and fluffy for 7 to 10 mins.
Add the eggs, one at a time, beating well after each addition, then add the vanilla essence.
Add the yoghurt and milk and beat well,It may curdle like mine but dont panic.
Add in the flour ingredients in two or three additions, folding it in after each addition by using the wooden spoon.
Just fold until everything is well incorporated.
Pour into pan and bake for about 30minutes or until a skewer inserted in the center comes out clean.
Leave the cake in the pan for about 5 minutes, then turn it over on a wire rack to cool completely.

You can choose either fudge Icing or Ganache Sine i ran out of the fudge Icing in the miidle of my icing ,I made some ganache to finish it out of my icing the result was awsome I LOVE IT!!!!

Fudge Icing

2 tbsp margarine/butter
8 tbsp icing sugar
2 tbsp cocoa powder
1/2 tsp vanilla essence
some milk

Heat the margarine until it melts, keep the heat on low. Sieve the icing sugar with the cocoa together, then add this into the melted margarine.
Stir together, then slowly add milk a teaspoon at a time.
You will need about 5-8 tsp so just have a bowl of milk next to you and keep adding and stirring until you reach a smooth consistency.
The icing will thicken as it cools so keep it a bit thinner than what you want the final results to look lilke.
Add the vanilla and turn off the heat, immediately ice your cake and sprinkle crushed nuts or cake crumbs.

Ganache (optional)

1/2 cup Milk or fresh cream(100ml)
150 gm dark cooking chocolate, chopped and at room temperature

Heat the cream until it almost starts to boil around the edges.
Remove from the heat and add in the chopped chocolate. Stir until smooth.
Slice the cake in half, add half of the fude icing ,ganache to the center, place the second half of the cake and pour the rest over the top, letting it drip down the sides.
Garnish if you want with nuts or chocolate flakes. I used pistachio flakes and sprinkled some crushed choc-chip cookies on top.

Many thanxs to Fauzias Kitchen Fun

Checkerboard Cookies

2012-02-02T06:47:00.000-08:00

Checkerboard Cookies

These beautifully patterned cookies are not only treat for Ur eyes but also satisfies your taste buds,these cookies can be made if you have lots of patience and delicate hands,try these cookies and be proud of your cooking ability ;)

Ingredients

Vanilla Dough:

1 1/2 cups all purpose flour
1/2 cup unsalted butter (at room temperature)
1/2 cup sugar
1/2 egg yolk, beaten
4 drops vanilla essence
A pinch of salt

Chocolate Dough:

1 1/4 cups all purpose flour
1/2 cup unsalted butter (at room temperature)
1/2 cup sugar
1/2 egg yolk, beaten
1/4 cup unsweetened cocoa powder

Method

1. Start with the vanilla dough. Beat the butter and sugar until well incorporated. Add the egg yolk, salt and vanilla essence to this. Mix again.

2. Add the flour next and mix well to form a soft dough.

3. For the chocolate dough, beat butter and sugar, add the cocoa powder and mix well without any lumps. Then add the egg yolk and mix well. Finally, add the flour and mix well to form a soft dough.

4. Refrigerate both doughs for 30 mins.

Method for CHECKERBOARD PATTERN

1. Unwrap the Vanilla Cookie dough and roll it out on a floured parchment sheet on work surface into an 8×12-inch rectangle about 3/8-inch thick with square corners. Slide dough on parchment onto a cookie sheet, cover securely with plastic wrap and refrigerate for about 30 minutes until firm again. Do the same with the Chocolate Cookie dough.

2. Place the unwrapped vanilla dough on parchment on your work surface. Paint with the egg white and place the chocolate dough on top, parchment side up. Place a cookie sheet on the stack and gently push down so the two layers stick together.
3. Cut the dough rectangle in half through the parchment so you have two 8×6-inch rectangles. Paint the top of one rectangle with egg white and put the second rectangle on top so the four layers are alternating black and white. Press gently with pan to help stick together. With a sharp knife, trim the four sides so they are straight and square. Wrap and chill for several hours, keeping the corners square.
4. Place unwrapped dough stack on cutting board with the 8-inch side facing you. With a sharp knife, cut the 6-inch side into sixteen 3/8-inch-thick slices.
5. Place one striped slice on the cutting board and brush it with egg white. Turn the next slice over and place it on top of the first slice so the stripes are alternating in color. Repeat two more times so there are four layers with alternating colors and the end looks like a checkerboard.
6. Make three more stacks with four slices each. Wrap each stack in plastic wrap and gently press each side with the pan to square it. Refrigerate on cookie sheet for several hours or freeze for future use.
7. Preheat the oven to 350 degrees F with racks in upper and lower thirds of the oven.
8. Slice the cookies ¼-inch thick, turning the stack after each cut so it doesn’t become flat from the knife pressing down.
9. Place cookies on parchment covered pans one inch apart and bake for 9 to 11 minutes until firm to the touch. Slide the parchment with the cookies onto a rack or counter top to cool. Store in one layer between parchment in air-tight container.

source:cookandbemerry.com

golden airy cake

2012-02-01T23:12:00.000-08:00

Golden Airy Cake
Very Soft Yet Yummelicious cake

Ingredients

1 cup milk
3/4 cup sugar
1 1/2 cups plain flour
1/2 cup vanilla custard powder
2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup Butter Softened to room temperature
1 egg

Method:

Heat the oven to 160 degrees centigrade/325 F
Prepare a 8” round cake tin by greasing it well with butter and lightly dusting it with plain flour.
Tap to remove excess flour from the surface of the pan. Alternatively, grease the pan and line the base with greaseproof paper.
In a saucepan or microwave, heat the milk. set it aside to cool a bit , It should be lukewarm.
Then add the custard powder and vanilla extract and mix well with a whisk.Keep a side
Cream butter & Sugar well then add egg beat for 1 min more .Now add milk mixture beat well for 2 min.
In a large mixing bowl, Add the flour, baking powder, baking soda and mix with a whisk.
Pour in the prepared milk mixture and mix well with a whisk until there are no lumps.
Alternatively use an electric hand mixer/beater.
Put the batter into the prepared pan/tin and bake for 55 minutes to 60 minutes, until a skewer comes out clean

chocoflan cake

2012-02-01T22:40:00.000-08:00

ChocoFlan Cake
AMAZING. I've made this several times now, and nothing quite compares to that first time you flip and remove the Bundt pan to see your beautiful masterpiece with the layers that magically invert themselves during the cooking process. Good combination of rich chocolate cake and creamy Flan on top.And the first bite - delish!!!

Ingredints

For the cake:

140 gm butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk or Yogurt

For the Flan

1 can Sweetened condensed milk
1 cup Milk
1 cup Fresh Cream
1Cinnamon stick
2Cardamom pods
2 tbsp Instant coffee dissolved in a 1 tbsp of water
5 Eggs (room temperature)
1 tsp Vanilla essence

For garnish:

caramel sauce
1/4 cup chopped pecans

For the Caramel sauce

Ingredients

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream or Milk with 50 gm of butter
1/2 teaspoon pure vanilla extract

Method

Mix the water and sugar in a medium heavy-bottomed saucepan.
Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes,
gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot!
Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
Coat a Bundt pan with a little butter,

Method

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

then coat the bottom with 1/4 cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake:

Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg.
Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.
Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture.
Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan:

Add milk and cream to the warm saucepan on medium high heat, add condensed milk, vanilla essence, dissolved coffee, cinnamon stick, cardamom pods,
stir till well combined.
Allow it to come to a boil, then remove from heat.
Let it steep for a few minutes to infuse flavours.
Now in a separate bowl briefly whisk the eggs, and slowly add small amount of coffee sauce to the whisked eggs, and keep whisking, add remaining sauce and mix it well.
When well combined, strain the coffee sauce through sieve into a clean bowl.

Assemble

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter.
Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.
When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan,

but they completely separate while baking, with the flan ending up on the bottom when it's inverted.

Chicken Popcorn

2012-01-25T05:37:00.000-08:00

Chicken Popcorn
Bite-sized pieces chicken or prawn marinated for a tender inside and crispy crunch on the outside. A great snack for adults, and a picky kids. Theses chicken popcorn can BEAT the KFC popcorn chicken!!!!!

Ingredient

250 gm Chicken cubesor Prawns (small)
½ tsp Salt
½ tsp Black pepper
½ tspPaprika
½ tsp Mustard powder
1 tsp chicken spice
1 tsp lemon juice

For Batter:

Ingredients:

½ cup Self raising flour
½ tsp Salt
1 Egg
Milk as required
Oil 1 tbsp
Self raising flour as required (to roll prawns or chicken)

Method:

Marinate prawns or chicken with salt, pepper, paprika,lemon juice and mustard powder for 30 minutes.
Make batter with self raising flour, egg, milk and oil it should be medium consistency dip prawns or chicken in batter roll in dry self raising flour
Deep fry for 8 minutes

Kulfi

2012-01-25T00:23:00.000-08:00

Kulfi
The Indian icecream, this is very light and delecious yummy frozen dessert. My Family favourite Kulfi.

Ingredients

5 cups Full cream Milk
1 tin Condense milk
3 tbsp cornflour
3 tbsp sugar or to taste
3 to 4 cardamon crushed
1 tbsp pistachio crushed
1 tbsp shredded almond
4 tbsp complan kesar (optional)

Method

Open the tin of condensed milk in a heavy bottomed pan
Dissolve the cornflour in 1/4 cup milk,Keep aside.
Add the rest of the milk gradually to the condensed milk,stirring continously
Mix well, Add cardamon.Keep on fire.Boil, stirring continously.
Add the cornflour paste to the boiling milk,stirring continously
Continue boiling,by lowering the flame,for about 5 mins.
Cool,Add pista and almond
Fill in clean mould and leave to set in the freezer for 6-8 hours or overnight.

Pistachio Cupcakes

2012-01-24T04:00:00.000-08:00

Pistachio Cupcakes
hai every body we are posting this recipe after a long break and trust me this recipe is worth waiting ,these cupcakes are so sophisticated the pista flavour in this cake just elevates its taste, give it a try and feel like a royalty..

Makes 12
Ingredients

1 cup flour
½ cup pistachios, very finely ground
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
¼ teaspoon almond extract
2 large egg whites, at room temperature
4 tablespoons butter
½ cup sugar

Method
1. Preheat oven to 350º. Coat a 12-cup muffin tin with cooking spray. In a medium bowl, whisk together the flour, pistachios, baking powder and salt; set aside. Stir extracts into the milk; set aside.
2. Beat the egg whites until stiff but not dry. Carefully transfer to a bowl and set aside.
3. Add the butter and sugar to the mixing bowl; fit mixer with paddle attachment. Beat until mixture is fluffy. On low speed, gradually add flour mixture. Slowly pour in milk-extract combination, and beat until just mixed (at this point, the batter will be very thick – do not over beating or it will create a tough crumb).
4. Fold in the beaten egg whites. Evenly spoon batter into prepared muffin tin. Bake for 13 to 15 minutes, or until a toothpick inserted comes out clean.

source :injennieskitchen.com

Finger Millet or Ragi Chocolate Cake

2011-12-22T02:45:00.000-08:00

Finger Millet or Ragi Chocolate Cake Finger Millets are great source of fibre and calcium,It is really good for kids as it give them lot of energy,when my son was 8 months old he loves ragi porridge,but he is all grown up now,he doesn't want porridge,however he is loving this cake,it has the rare combination of taste and health..

Ingredients;

1/2 cup Finger Millet
1 cup All purpose flour
1 tbsp. Cocoa powder
3/4 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegetable oil
1/2 cup curd/yogurt
1/4 cup milk
1 tsp. cinnamon powder

Method

Sift the finger millet flour, all purpose flour, baking soda, baking powder and cinnamon twice in a large vessel.
Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.
Preheat the oven to 190°C for about 10 minutes. Grease a round cake tin with oil.
Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.
Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done.
Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.

source:litebite

Pumpkin Muffins

2011-12-21T01:34:00.000-08:00

Pumpkin Muffins

Pumpkins are so nutritious and these muffins use fresh pumpkin not tinned one, Pumpkins are in season this winter these muffins turmed out so moist and Delicious..

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon (I added 1/2 teaspoon of pumpkin pie spice as well)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (I used my food processor to shred the pumpkin)
1 1/2 tablespoons Castor sugar

Method

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, pumpkin pie spice (if using), baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin.
Sprinkle sugar on top of the muffins.
bake for 30 minutes.

Yield: 12 muffins

source:stylishcuisine.com

Pan Fried Meat bun

2011-12-16T01:50:00.000-08:00

Pan Fried Meat bun
Until i saw this recipe i thought buns can be either steamed or baked,this recipe brought me out of my ignorance,these buns are so soft and tasted exactly like oven baked buns you should try it to believe it..

Ingredients

For the bun

300g All purpose flour
1 tsp Icing sugar
1 tsp Salt
180ml (170g) Water
1 tsp Instant yeast

For the filling

250gm minced meat (beef or mutton/lamb)
2 tbsp yogurt
pinch of turmeric
2 tbsp oil/butter
1 small onion, finely diced
1 tsp ginger paste
1 tsp garlic paste
1-2 chopped green chilli
salt to taste
1 tsp tandoori masala or chciken spice
1 tsp red chilli flakes or powder
1 tsp sugar
2 tbsp chopped coriander leaves
1 tsp of lemon juice

Method for filling

first prepare the filling by Marinating the minced meat for half an hour with half tsp ginger/garlic, some salt, turmeric powder, and the 2 tbsp of yogurt.
add oil in a pan and fry the onion until its transculent.
Add the remaining ginger and garlic, stir for a minute then add the minced meat.
Stir fry until the meat colour changes/browns.
Add the capsicum and cook together with the meat until it is dry.
Add the green chillis, tandoori masala or chicken spice,salt,chillypowder, sweet corn and tomato paste.
Cook together until the mince is dry.
Add the tsp of sugar. Once done, add the lemon juice and sprinkle coriander leaves.
Filling is ready

Method for bun

Sift bread flour, plain flour and icing sugar, salt together in a large bowl.
Add instant yeast to the water and mix till yeast dissolved.
Then pour dissolved yeast to flour mixture, mix with a spatula to becomes a sticky dough and pour on dusted flour table.
Press dough down with the heels of your hand, then roll the dough towards you.
Repeat this process a few times until dough becomes smooth and shape it into a ball.
Cover the dough in a bowl and let it rest for about 15-30 mins or dough rises to 1.6 times or doubled.

Method for assembling

Use your index finger to poke the dough, it does not spring back, it is ready to use.
Divide dough into 15 to 16 small balls (about 30g each) and flatten dough into a circle, the edges are thinner than the center.
Add filling, with thumb on the filling and gather edge together and seal.
Place buns sealed side down in frying pan with some oil over medium low heat and fry buns till golden brown on both sides, about 5-6 mins on each side.
Serve hot buns immediately.

for step by step photos plz visit the site from which this recipe is inspired its anncoojournal.com

spinach cookies

2011-12-14T23:01:00.000-08:00

Spinach Cookies
These cookies are so healthy and damn easy to make,sometimes simple things are best this is one of them,I found this recipe from Nita Mehta's cooking for growing children,and my son is having his spinach with out any fuss.

Ingredients

100gm flour
80gm butter
60gm sugar
2 tbsp spinach puree

Method

To make spinach puree,grind about 1/2 cup chopped spinach in a mixer to a puree,keep it aside
cream butter and sugar until very light and fluffy.
add spinach puree and beat well.
add flour gradually to the mixture and mix well to get a soft dough consistency.
line a cookie sheet,grease the paper,fill the cookie mixture in piping bag,pipe the desired shape.
Bake in a preheated oven at 200 c for 10 mins
let it cool down to become crisp(this step is very important plz be patient and leave them to cool down completely)
serve

oats bar

2011-12-13T10:01:00.000-08:00

Oats Bar
Healthy bars are never difficult to prepare.KIDS favourite bars

Ingredients

1 cup butter or 240 gm
1/2 cup brown sugar
1 tsp vanila essence
3 cups quicking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Method

Grease 9X9 inch square pan
Melt butter in large sauce pan over medium heat 2 to 3 mins or until mixture is blended.
Then press them in to pan
Melt the chocolate and peanut butter in small sauce pan over low heat until smooth
Pour the mixture over the crust in the pan and spread evenly with a knife or spatula cover and refrigerate 2 to 3 hrs or overnight.Bring to room temperature before cutting in to bars

2011-12-09T09:57:00.000-08:00

Banana Cookies Recipe

If you have few bananas staring at you in your pantry and you feel like having a fresh baked cookie this is the recipe for you,this cookie is so yummy that you cant stop with one and those little hand would not wait for my snap :(

Ingredients

1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1 cup of nuts (almond and chocolate chips are fine alternatives)

Method

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

source:simplyrecipes.com

No Knead Buns (Eggless)

2011-12-09T09:50:00.000-08:00

No Knead Buns

Very soft bun without any efforts of kneading!!!!!!!

Ingredients

2 cups Milk
1/2 cup Sugar
1/2 cup Vegetable Oil
4 1/2 cups Flour
1 packages Active Dry Yeast
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1 Tablespoons Salt

Method

Heat the milk in a stock pot . Add 1/2 cup of sugar and 1/2 cup of vegetable oil.
Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).
Before the mixture boils, turn off the heat. The pan should feel comfortably warm.
When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour.
Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size.
If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1/2 cup flour, 1/2 teaspoon of baking powder, 1/2 scant teaspoon of baking soda and about 1 tablespoons of salt. Stir (or knead just a bit) until combined.
Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball.
Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 180 c oven until golden brown, about 17 to 20 minutes.

Recipe source thepioneerwoman

Red Velvet cupcake

2011-12-07T09:31:00.000-08:00

Red Velvet Cupcake
This cupcakes are so famous and you can find them in almost all the food blogs,so we r not the exception,what is so special about this cake?? well apart from the luscious red colour ,the cake it self is velvety soft and has a lovely chocolate flavour to it ,now i know why it is so famous of course it deserves all the admiration...

source:joythebaker
Yields 12 cupcakes

Ingredients

4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Method

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting

Vanilla Beetroot cake

2011-12-02T06:29:00.000-08:00

Vanilla Beetroot Cupcakes
For cakes, Beetroot is always paired with chocolates But this vanilla beetroot cake brings real goodness of beetroot,the cakes turned out so nice and moist,tomorrow is my niece birthday i want to dedicate this healthy cake to her,have a healthy and prosperous year shabeeba!!

Makes 6-7 cupcakes

Ingredients

100g Castor sugar
100g all purpose flour
1 tsp baking powder
100g unsalted butter, softened
100g finely grated beetroot.
2 eggs, separated
1/2 tsp salt

Method

Preheat the oven to 180C.
Sift flour,salt and baking powder
Cream the butter and sugar until light and fluffy.
Add the egg yolks,beets,vanilla and flour mixture
mix till well incorporated (about 2 mins). Set aside.
Whisk the egg whites until it starts to form peaks. Using a metal spoon, fold in the egg whites into the batter.
Spoon the mixture into the cupcake cases and bake for about 20 mins or until the cakes are firm to the touch and a tester comes out clean.
Set aside to cool on a rack.

Almond Delight

2011-12-01T22:10:00.000-08:00

Almond Delight
This recipe is belongs to Ashifa Rafiq,these almond delights is truly amazing and very easy to prepare

Ingredient:

3 eggs(beaten)
75gm (3/4 cup) ground almonds
200gm milk powder
200gm(3/4cup)castor sugar
1 pinch saffron strands
100gm unsalted butter
25gm flaked almonds

Method:

1)Place ground almonds,milk powder,sugar &saffron in a large bowl & mix well.
2)Melt the butter,Pour over ingredients & mix well with fork.Add beaten eggs & mix well.
3)Spred the mixture in a shallow 15-20cm(7-9 inch)dish.Garnish it with flake almonds.
Bake in preheated oven at 160 degree cen,325degree faren for 45 minutes.Check whether cooked by piercing skewer.
4)Cool it,Cut in to diamond shapes.It can be served hot or cold.

Whole grain lemon olive oil cake

2011-11-28T03:27:00.000-08:00

Whole grain lemon olive oil cake
This cake is a true delicacy,the cake is so soft and lemon juice cuts through strong olive oil flavour,with this recipe i can proudly say healthy foods can be tasty too..

Ingredients

1/4 cup pure extra virgin olive oil or normal cooking olive oil
¾ cup whole wheat flour or atta. plus additional for dusting
2/3 cup plus ¼ cup sugar
¼ tsp salt
3 large eggs, separated, at room temperature for 30 minutes
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla essence

Method

Put oven rack in middle position in a preheated 350°F oven. Generously brush 8 muffin cups with olive oi. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.
Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended.
Beat in lemon juice,vanilla essence and lemon zest until combined. Add flour and mix at low speed until just combined.
In a separate mixer bowel, beat egg whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks.
Add remaining sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Spoon batter into cake tin,then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

source:cookingwithmicki

Pomegranate chocolate chunk cookie

2011-11-26T01:56:00.000-08:00

Pomegranate chocolate chunk cookies

These cookies are truly amazing,crispness of pomegranates and gooey chocolates pair well together,Enjoy your winter with this warm cookies!!

Ingredients:

1/4 cup unsalted butter, at room temperature
1/4 cup light brown sugar
1/4 cup white sugar
1/2 large egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oats
1/2 cup chocolate chunks(you can use any kind of dark chocolate)
1/2 cup pomegranate arils

Method

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.

3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.

4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

*Note-you can gently stir in the pomegranate arils, but I didn't want the cookies to turn pink at all. If you don't have white chocolate chunks, white chocolate chips will work as well. Enjoy!

Source:twopeasandtheirpod.com

We would like to share this recipe on ongoing event anounced by ticklingpalates ,which is winter-carnival.

Stuffed Kozhukattai

2011-11-23T00:02:00.000-08:00

Stuffed kozhukattai
Want a healthy way to enjoy ur evening snack, Try this . You will really mesmarised by its taste. This is the traditional south indian sweet. A big thanks to rakskitchen

FOR OUTER LAYER:
Idiyappam flouror Rice flour 1 cup
Water 1 &1/3 cup,or as needed
Sesame oil 1 tsp
Salt If needed

Method:
1.Boil water with oiladd salt if the flour doesn't have salt in it
2.Take the flour in a broad vessel.
3.Add the boiling water little by little and mix with the help of a ladle.
4.Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
5.Keep covered till you use to prevent drying.

Filling Ingredients
Channa dal 1/2 cup
Jaggery 1 cup(reduce if your are not sweet toothed)
Coconut 1/2 cup
Elachi 2,powdered

METHOD
1.Pressure cook channa dal upto 3 whistles with less water,cool down,drain water if any and grind in blender or mash it with masher just to make it a paste,keep aside.
2.Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the mashed dal and coconut.
Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
5.Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well(it spills a lot,so beware of hot spills,use a deep vessel and long handle- experience speaks ;)) till the mixture starts leaving the sides of the vessel.
6.After cooled down,it gets little more stiff.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.

Kozhukattai:

1.Make small lemon sized balls with the prepared dough.For each step or when ever needed grease your hands with sesame oil.
2.Make the stuffing also same sized balls.I am showing with sweet pooranam(stuffing).Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.

3.Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture.Then keep the stuffing inside.

4.Fold and seal it as shown in the picture.Fold the sealed part towards inside with the tip of your for finger to decorate it.Refer the second video to see how to fold + seal the edges.

5.Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.Now carefully take it out from the idly plate and your kozhukattais are ready! For more step by step pic and video plz visit rakskitchen

almond eggless cookis

2011-11-22T06:47:00.000-08:00

Almond egg less cookies
These are the best cookies that i have ever made in my life they are so crunchy and i am sure ur kids will love them becoz mine did :)

Ingredients

Yields 10 satisfying cookies

60 gr butter, melted and cooled

40 gr confectioners’ sugar

5 ml (1 tsp) pure vanilla extract

60 gr (4.5 oz or 1 cup) all-purpose flour

50 gr (1.75 oz) almond meal(skinless grounded almonds)

1 pinch of salt

Method

Preheat the oven to 325F degrees and line a baking pan with parchment paper.

In a medium bowl, mix together the butter, the sugar and the vanilla extract until you obtain a smooth cream.

Stir in the flour,salt and the almond meal and mix well until the dry ingredients are well incorporated.

Transfer the dough onto a foil of aluminum paper. Roll it up into a cylinder and put it in the refrigerator for half an hour.

Take the dough out of the refrigerator, unroll it and cut out several rounds, each about 1/2” thick.

Place the dough rounds on the prepared baking pan and bake for 20-25 minutes.

Let the cookies cool on a cooling rack before serving.

These little hands could not wait to have one!!

Poppy seed bun

2011-11-19T06:51:00.000-08:00

Poppy seed Bun
Yummy cross between the pastry and bun COMMING SOOON with the step by step pic

Aloo Sev

2011-11-19T06:42:00.000-08:00

Aloo Sev

This is the very good company with the hot cup of Indian chai.

Ingredients

Bengal gram flour or channa flour (kadalai mavu) – 2 cup

Rice flour – ¼ cup

Corn flour – ¼ cup

Hot oil – 1 table spoon

Boiled Potato -1( grated in a small hole)

Oregano (omam) – 1 table spoon soaked for 1 hour and juice extracted ( i just used Omam water)

Salt – as per taste

Pepper - 1 tsp

Chilly powder- 1 tsp

Chat masala -1 tsp

Oil – for frying

Method

Sieve all flour; mix all flour, salt, potato,pepper,chat masala,chilly powder, oregano juice and make a dough like stiff poori dough.

Put this in the mould and press over hot oil; fry in low flame, remove when it is crisp and turns golden colour; this cooks very fast, within one or two minutes.

Repeat this process for the remaining dough.

jalebi

2011-11-19T05:45:00.000-08:00

Jalebi

What a sucess after four years. I was trying lot of the jalebi recipie for last four years but i couldnt suceed in any of that but this one turn to be the winner. I saw this recipe My creative Flavors imediately bookmarked it and i try them in the same day overjoyed by the result.

Ingredient

Ingredients:
All-Purpose Flour – 1/2 cup
Gram Flour or Besan - 1 Tsp
Rapid Rise Yeast – 1/2 tsp
Corn Starch – 1/2 tsp
Oil or Ghee – 1/2 tsp
Yogurt – 1/2 Tbsp
Warm Water – 1/3 cup
Saffron - A pinch dissolved in 1 tsp warm milk.
Orange food color - 2 drops (mix with water or milk above)
And Cooking Oil to Fry (add a tsp of pure ghee for aroma)

For Syrup:
Sugar – 1 cup
Water – 1/2 cup
Saffron – Few Strands
Cardamom Powder – A pinch
Lemon Juice - 1 tsp

Method:

In a mixing bowl, thoroughly mix all dry ingredients, Rapid Rise Yeast and Corn Starch.
Now dd Oil or Ghee, Yogurt and Water (with color) and mix well till all lumps are dissolved & batter is smooth..
This batter now needs to sit in a warm/humid place for the yeast to rise.
A good idea is to give it a water bath, which in our case can be a bigger bowl with some warm water.
Cover the bowl with a damp cloth & allow the batter to rest for 30 minutes.
After the batter has been resting for 15-20 mins, we will start making the sugar syrup and pre-heating cooking oil for deep frying the jalebis.

For Syrup:

In a heavy bottom pan, add Water, Sugar and Saffron.
Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix well

Wholewheat Sesame and date cookie

2011-11-19T03:49:00.000-08:00

Wholewheat Sesame Date cookie

when i was looking for a healthy cookie for my son,i stumble upon this recipe,little bulb glowed over my head this recipe has everything healthy whole wheat,oats,dates,sesame, i mean what more u want right?,,it just clicks all my boxes,and tasted awesome....

Makes 6-8 cookies.

Ingredients

1/2 cup + 2 tablespoons whole wheat pastry flour (i used atta)
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, at room temperature
1 tablespoons canola (or grapeseed) oil
1/4 cup honey
1 large egg white
3 large juicy Medjool dates, chopped
1/2 teaspoon vanilla
1/3 cup rolled oats (i used quick oats)
2 tablespoons sesame seeds

Method

Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, whisk together the flour, baking soda and cinnamon. Set aside.
In a medium bowl, stir together with a spatula the butter and honey. Once the mixture is thoroughly combined, add the egg white and oil and stir vigorously. Add the chopped dates and vanilla.
Add the dry ingredients to the wet and sprinke over the rolled oats. Fold together without over-mixing.
Scoop 2-3 tablespoons of dough for each cookie and place on a cookie sheet. Then, with damp fingers, press the cookies out flat and sprinkle sesame seeds on each cookie.
Bake for 14-16 minutes, rotating the sheet half-way through. They should be golden brown and puffed when they are done. Let cool slightly before moving to a cooling rack and serving.

source:dessertfortwo

veg sausage roll

2011-11-15T20:29:00.000-08:00

Veg sausage roll
These rolls are truly amazing,it is really easy to make and will be your perfect picnic food.

Ingredients

4 to 6 sausages, any kind to your liking
350 gm flour
55 gm caster sugar
5 gm salt
1 egg
7 gm milk powder (to increase fragrance, optional)
125 ml milk
5 to 6 gm instant yeast
30 gm butter (cut into small pieces, softened at room temperature)

Method

Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter.
Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
Transfer to a clean floured surface. Deflate and divide the dough into four to six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes .
Knead each part into a long tube(it depends on how long your sausage). Roll to enclose the sausage, with seals facing down. Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.
Brush whisked egg on surface of rolls. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

To make vegetarian sausage

Ingredients

175g (6 oz) sliced white bread
25g (1 oz) butter
1 medium onion, finely chopped
175g (6 oz) grated courgette
150g (5 oz) Cheddar cheese, grated
1 egg, separated
a little salt and pepper
vegetable oil for frying

Method

Make the breadcrumbs by tearing the bread into pieces and blitzing it in a food processor. Squeeze the excess liquid out of the courgette.
Heat the butter in a frying pan and fry the onion until soft. Add the grated courgette and cook for 3 minutes until softened.
Mix with the grated cheese, half the breadcrumbs, the egg yolk and seasoning. Shape into 8 sausages about 10 cm (4 in) long, using floured hands. Dip into the lightly beaten egg white and then roll in the remaining breadcrumbs.
Heat some oil in a wok or frying pan and shallow fry the sausages until lightly golden.
Information
Suitable for freezing before cooking

MAKES 8 SAUSAGES

source for veg sausage annabelkarmel.com

Anzac Biscuits

2011-11-14T22:57:00.000-08:00

Anzac Biscuits

So simple and absolutely DELICIOUS, I always make more before they run out!
These were very tasty and healthy for lunchboxes,really easy and quick to make my kid loved them.

Ingredients

85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter , plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

Method

Heat oven to 180C/fan 160C/gas 4.
Put the oats, coconut, flour and sugar in a bowl.
Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. (if the mixture didnt bind nicely add a little bit of milk for binding)
Stir gently to incorporate the dry ingredients.Using your hands roll tablespoonful lots into balls.
Press bit & put on trays 4cm apart; repeat with remaining mixture. They will spread while baking into thin biscuits
Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Meat Pies

2011-11-13T23:04:00.000-08:00

Yeasted Meat Pies

Not like other pies it is very less in fat but not less in taste!!! very easy to make pie!!!

Ingredient For filling ( Makes 2 pies)

350gm minced meat
(any of your choice, you can even use boneless shredded chicken or shredded meat/beef/mutton etc)
1 tsp garlic paste
half tsp ginger paste
salt to taste
2 tsp black pepper
2 small onions, chopped fine
2 small potatoes, cubed
1 small capsicum, cubed
3-4 green chillis, chopped
2 tbsp oil
quarter tsp turmeric powder
half tsp cumin powder
half tsp garam masala
4 tbsp coriander leaves, chopped
juice of half a lemon

Method

Heat the oil, then add the onions and fry till soft.
Add the ginger, garlic pastes followed by the capsicum.
Cook for a minute, then add the mince and the turmeric and cumin powders, plus salt. Once you've broken all the lumps, add the potato cubes and green chillis.
Cook until the mince is almost dry, then add the lemon juice and coriander leaves.
Finally when mince is completely dry, sprinkle the garam masala and set aside to cool.
In the meantime, take 1 egg, beat it well and set it aside.
Then take an onion, peel it and cut it in half lengthwise.
Slice each section into thin half-slices (soften these by sprinkling salt over the onion slices, leaving them for about 15 minutes, then washing them thoroughly and draining out all the water). Set aside

Ingredient for the Dough

1 and a half cups flour
1 tsp salt
1 tbsp milk powder
half tsp instant yeast
quarter tsp baking powder
3 tbsp oil or melted butter
water mixed with milk, warmed...for kneading

Method

Put all the ingredients in a bowl and knead into a soft pliable dough.

Immediately, divide the dough into 4 equal-sized balls. Roll each ball out to about 7 inches diameter (it will be thin but that's fine).
Grease two pie-plates or any round pan, even a cake pan will do.

Place one rolled out chapati in each pan, this will be the base of your pies.

Then divide the mince between the two pies and pour it over the bases.
Next, take the beaten egg and divide it between the two pies by drizzling it on each pie very neatly all over the filling.

Sprinkle the onion half-rings all over the top of the filling, then add a dash of black pepper powder over everything.

Cover each of the pies with the remaining rolled out chapatis/rounds. Press the edges with a fork or your fingers, to seal well.
Now using a blunt knife, make marks dividing the pie into 8. Don't cut through, just lightly form the pattern.

Cover the dishes and set aside to rise for about an hour. Apply egg-wash on the pies and sprinkle sesame seeds if desired.
Bake in a preheated oven at 180 degrees until tops are golden.

Cut the sections through following the marks you made previously. This time use a sharp knife to get clean cuts. Serve!! :)

Recipe Source : Fauzia Kitchen Fun

Spiral cookies

2011-11-12T23:39:00.000-08:00

Spiral cookies
These cookies look difficult to make but it is very easy to be made and when it comes out of the oven will definitely vanish within seconds..

Ingredients

Vanilla Dough:

1 1/2 cups all purpose flour

1/2 cup unsalted butter (at room temperature)

1/2 cup sugar

1/2 egg yolk, beaten

4 drops vanilla essence

A pinch of salt

Chocolate Dough:

1 1/4 cups all purpose flour

1/2 cup unsalted butter (at room temperature)

1/2 cup sugar

1/2 egg yolk, beaten

1/4 cup unsweetened cocoa powder

Method

1. Start with the vanilla dough. Beat the until and sugar until well incorporated. Add the egg yolk, salt and vanilla essence to this. Mix again.
2. Add the flour next and mix well to form a soft dough.
3. For the chocolate dough, beat butter and sugar, add the cocoa powder and mix well without any lumps. Then add the egg yolk and mix well. Finally, add the flour and mix well to form a soft dough.
4. Refrigerate both doughs for 30 mins.
5. After 30 mins, roll out gently into flat squares (as square as you can make it). Place the chocolate layer over the vanilla layer. Roll out from the short end gently.
6. Cut into discs of 1/2" thickness and bake and transfer to a greased or lined cookie sheet.
7. Bake in a pre-heated oven at 350F/180C for 15 mins until the vanilla part turns a light golden brown. Keep an eye on the cookies starting from 10 mins, just to be on the safer side.

source-cookingandme

Chicken Naan

2011-11-11T07:25:00.000-08:00

Chicken Naan
Thanx to fauzia for sharing this recipe .This is my Stuffed Chicken Naan. Just smelling it when it got out from the oven , already excited appetite. I love the smell of freshly made Naan! And the Naan having chicken with onion and herbs. Its really delicious I tell you. One bite and you’ll fall in love

Mince Mixture

2 whole chicken breast fillets
2tbsp cream (optional)
2tsp crushed Pomegranate seeds/anardana
3 chopped green chilies
1/2 bunch chopped cilantro/coriander
1/2 bunch chopped mint leaves
2 tsp garlic paste
1 medium onion, grated and squeezed
Add to taste: Salt, red chilli powder, black pepper, crushed red pepper, coriander powder, white whole zeera/cumin seeds, 1tsp garam masala.

Mix all above ingredients well in the chicken mince. Please note that in this mixture the taste of Chillies n Salt must be strong

For Naan

375gm all-purpose flour2 tsp instant yeast
1/4 tsp baking powder
2 tsp sugar
3 tsp oil
1 tsp salt
luke warm water or milk for kneading

I used half brown bread and other half white bread to make it more healthy
Knead the dough until smooth and soft. Apply a touch of oil on dough, then cover and let it rise until it's doubled. Divide into5 or 6 balls

Roll out each ball like how you would a roti/chapati , then spread the raw mince mixture in a thin layer.

Now, using a sharp knife, slit from the center to the edge,

then roll the naan like a crumpet all around to the other end of the slit to form a cone shape.

Squash the cone down pressing gently. Let this rest again for about 5 minutes.

Then roll it out again to a circle, brush it with a bit of oil and broil on highest heat in your oven (using only the grill function of your oven). Once the top side is nicely done, turn it over and broil the bottom side as well. It should take about 3-5 minutes per side, more or less.

Dab with a bit of butter and store in a soft cloth until ready for serving.

Coconut Burfi

2011-11-11T05:45:00.000-08:00

Coconut Burfi
This is a coconut Burfi (fudge) recipe which a mouth watering Indian Sweet, very delicious and easy to make

Ingredient

2 & 1/2 cup dessicated coconut
1cup milk powder
250ml (1cup) thick cream
250ml (1cup) condense milk

Method:

Grease 28cm round microwave proof dish.In a big bowl, mix coconut & milk powder.
Then add cream & condense milk to it & mix with spoon. Spread in dish.
Cook in microwave for 8 minutes. Check the centre of methai, if its still sticky cook for 1 more minute.
Cut in to pieces while hot, with serrated knife.

TIPS:

use 3/4 cup of condense milk if u want less sweet.

Don't cook for more then 9 minutes, it will get dry & burn from inside.

If u have got small round dish, u have to decrease the amount of ingredients & time of cooking.

Brinjal Tomato Gravy

2011-11-09T22:59:00.000-08:00

Brinjal Tomato Gravy
Many thanks to Fathima Zahra who shared this wonderful yummy brinjal recipe.Brinjal tastes yummy when fried. This is a yummy combination of shallow fried brinjals or oven baked. Its a semi-thick tomato gravy that can be served with roti or any Pulav or biriyani or plainboiled rice. You will forget all the brinjal dishes in competition with this :)

Ingredients

2 brinjals, sliced
2 onions, sliced
1/2 cup yoghurt, whipped
4 tbsp tomato paste
3 green chilis
1 1/4 tsp salt
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Coriander leaves for garnish

Method
1. Place the brinjal slices in salted water. This step is necessary to avoid brinjals consuming too much oil while frying.
2. Heat oil in a pan and shallow fry the brinjal slices in batches till they are medium brown on both sides.(I just baked them in a greased baking tray and drizzle some oilive oil at 180 c until it is golden brown)
Drain excess oil and remove.
3. Now, prepare the gravy. Heat oil, add sliced onions and fry till light brown.
4. Remove when cool and blend to a paste with water if required.
5. Add the onion paste back to the pan, heat and add whipped yoghurt.
6. Saute well for 2 minutes. Add tomato paste and saute again for 3-5 minutes.
7. Add 1 and a half cups of water and green chilis. Cover and cook till oil is seen floating.
8. Add brinjal slices to the gravy and keep on dam only for 2 minutes.
9. Dish out and serve hot :)

Almond Biscotti

2011-11-09T22:33:00.000-08:00

Almond Biscotti
They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful.And most of all its a guilt free dip for the tea or coffee without a butter or oil in it. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping.

Ingredient

1 cup (145 grams) blanched whole almonds
1/4 cup cranberries
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Method

Preheat oven to 350 degrees F (180 degrees C).
Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
Scrape the dough out onto a parchment lined sheet pan.Flour your hands and shape into a long flat loaf ,This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide.
Transfer log to the prepared baking sheet and bake for 30 - 40 minutes, or until firm to the touch (log will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal.
Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Remove from oven and let cool. Store in an airtight container.

Icecream Log Cake

2011-11-06T00:27:00.000-07:00

Icecream Log Cake

Ingredients:

6 eggs
200 g icing sugar
6 tbs hot water
100 g plain flour
100 g corn starch
25 g cocoa powder for the darker sponge or 25 g of additional cornstarch for the yellow one
1 tsp baking powder
few drops of vanilla

Method

Take all the six eggs in a big bowl. beat for about 7 minutes in high speed until they double in volume.
Keep adding water into this with the beaters still on.
Also add sugar and vanilla essence and continue with the beating process until foamy. (All together, Itll take about 10 minutes).
Sieve the flour, corn starch, baking powder and cocoa in a seperate bowl.
And start folding it into the egg mixture with very a spatula. Tip: Dont overmix and keep your strokes very soft.
Pour the mixture into the greased and lined swiss roll tin.
Bake at 175 C for 25-30 minutes. Tip: Never overbake the sponge, it will only turn it into a dry foam.
Once the sponge is ready, take out from the oven.

Sponge roll ready to be filled

Allow to rest in the tray for 5 minutes and then carefully remove the parchament by turning upside down onto another sheet first and then transfer again on a third sheet having the upper side on top again.
Make a roll of the used parchament and place it on the cake and start folding the cake making a swiss roll.
Set aside to cool completely.
Take out the ice cream from the freezer and allow to soften a bit. This will help in spreading a neat layer without having mess with the cake crumbs etc.
Roll up the sponge keeping the paper outside. Cover the roll with the parchament and put in the freezer for an hour.
Take out the cake and coat with the prepared chocolate ganache.
Draw lines with a fork to give wood effects.

Ganache
450 gm cream
375 gm Chocolate
3 tbsp butter
Prepare the ganache first by heating and then mixing 450 g of heavy cream into 375 g chopped dark chocolate. Add 3 tbs of butter, stir, wait for 10 minutes, cover with a wrap,
set in the refrigerator and allow to cool.

Recipe source:schee-culina

Chicken Pide

2011-11-02T02:41:00.000-07:00

Chicken Pide
Pide, also known as “Pita” in some countries,it is like a pizza.but actually tasted better than pizza ,the base is so soft like bun, This particular recipe is for the Turkish version of Pide, that comes in different toppings and is served in many of the popular Turkish restaurants worldwide.In Turkey, every region has its own way of making Pide. The dough mainly remains the same, but the toppings vary here i made a chicken topping which i normally use for pizza.

Yield: 2 large Pides
Ingredients for the dough:

1 Tbsp of active dry yeast
1 cup of warm milk
1 tsp of sugar
1 tsp of salt
1 egg
3 Tbsp of vegetable oil
3 cups of all purpose flour

Ingredients for topping

300gm of chicken
1 tablespoon chili powder
1 tablespoon yogurt
1 tsp turmeric
4 tablespoon oil
mozzarella cheese
cubed pieces of onions

Ingredients for pide sauce

2-3 tomatoes
1 capsicum,
1 small onion
1/2 grated carrot
1 tsp of oil
1 tsp salt
1 tsp sugar
1 tsp jeera powder
1 tsp garam masala
1 tsp ginger garlic paste
2tbsp tomato ketchup

Directions to make the dough:

Make sure that the milk is really warm.
Put the milk in a medium size bowl, dissolve the yeast in the milk, add the egg, sugar, salt, and oil. Mix everything well and add the flour.
Kneed a nice, smooth and springy dough.Â I precisely measured the amount of flour needed. I hope you will not need more. But if you do, add 1/2 cup or less.
let the dough rest until its double in size.

.
Method for chicken topping

Marinate the chicken with chilli powder,turmeric,yogurt and salt
shallow fry it in oil until it is 3/4th done.
keep it aside

Method for sauce

Blend tomatoes, capsicum, 1 small onion and a grated carrot together until smooth.
Heat a bit of oil in a pan, Then add a bit of ginger and garlic paste
followed by 1 tbsp tomato ketchup.
Once that's cooked for a couple mins,
add the blended mixture and simmer.
Add salt and a tsp of sugar
followed by a bit of cumin powder and garam masala.
Let it simmer until thick and all the water is gone.

To assemble the pide

Using a rolling pin, roll the balls an 18 inch, thin oval.
Transfer the oval dough on the baking sheet and pat the dough with just a little bit of cornflour.
This will prevent the dough from getting soaked with the moisture of the filling.
Evenly spread the sauce on top of the dough. Place half of the chicken prepared on top of the sauce and sprinkle half of the shredded mozzarella cheese on top.
Fold the sides of the Pide, creating a boat-like shape.
Beat one egg with a fork. Using a pastry brush, brush the sides of the Pide with the beaten egg. Slowly pour the remaining egg over the meat topping evenly.
place it in preheated oven of 400 f for 25 mins or untill done

Before serving, cut the Pide in two halves and cut those halves horizontally.

source:lola-elise

Thenkuzhal Murukku

2011-10-31T09:29:00.000-07:00

Thenkuzhal Murukku
This heavenly tasting, crunchy, munchy snack is called Thenkuzal. It is paler in color compared to murukku, eaten with afternoon tea or coffee.

Ingredients

Rice flour - 2 cups
Urad dhal flour - 1/2 cup
Butter - 1.5 tbsp
Hing(Perungayam) - a generous pinch
Jeera - 1 tsp
Water - as required
Salt - to taste
Oil - to deep fry

Method

Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well.
Add hot water(not very hot only hand bearble hot water) little by little form a soft non sticky dough.
First I used a laddle then mixed well with hands to bring it to a soft dough.
Heat oil,test by just pinching a tiny piece of batter,If it rises immediately then it is the correct stage.
Fill the murukku press and press in to oil to form a circle. if ur not comfartable in pressing the murukku in direct oil
then Grease a laddle with oil fill the murukku press in that greased laddle in the form of a circle.
Keep the dough covered always if it is not covered them murukku will turn brown quickly
Then drop the murukku from the laddle into hot oil and fry them till golden brown in medium flame.
Make sure it gets cooked evenly on both sides, turn over accordingly.
Drain in tissue, cool down completely and then store in airtight container.

Tips: Making urad flour at home is very simple
Just take 1 cup of urad dhal and dry roast them in a pan until golden.
Let them cool then grind them in a coffe grinder in to a fine powder.
Sieve it nicely and pack them in airtight container.
Recipe source:sharmispassions

We would like to share this recipe on ongoing event announced by ticklingpalates which is winter-carnival

Fatayer

2011-10-31T05:51:00.000-07:00

Fatayer

Fatayers are small triangular pies stuffed with spinach and other ingredients. They are perfect served as appetizers

Ingredient for dough.

Makes 18-20 Fatayer

2 cups all-purpose/plain flour
1 tsp yeast
quarter tsp baking powder
1 tsp salt
1 tsp sugar
4 tbsp oil or melted butter
1 tbsp milk powder
some warm water or milk for kneading

Method

Knead the dough with all the ingedients using warm water/milk and then cover and set aside for about an hour or until it doubles in size.
Once the dough is well risen, punch it down and divide it into 18-20 equal sized pieces.
Shape them into balls, set them aside to rest for 15 minutes, make sure you keep them covered.
In the meantime after kneading the dough and it is having it's first rise, you can start preparing your filling.

For the spinach filling you will need:

8 cups of fresh baby spinach, rinsed and drained, then chopped finely
1 tsp salt
1 tomato, chopped very fine
1 onion, chopped very fine
1 small potato, chopped very fine then boiled till soft and drained
half tsp cumin powder
pinch of turmeric
half tsp black pepper powder
juice of 1 lemon
2 tbsp olive oil or any veg oil
pinch of sumac spice if you have it
1 tsp red chilli powder for spice
crumbled feta cheese (optional)

Place the chopped spinach in a bowl. Sprinkle the salt on it and cover. Set it aside to rest for 15 minutes. This will help to wilt the spinach leaves so that all excess moisture is removed. If the spinach is used without this step, the spinach will release a lot of moisture during baking and ruin the buns, so don't skip this step. Once the 15 minutes are up, take bunches of the spinach and squeeeeeze out excess water using your hands. Put the moisture-free spinach into a bowl.
Open up the spinach so that it doesn't clump up into balls. Now add all the other ingredients, onion, tomato, potato, spices, oil, lemon etc.
Toss together until everything is properly combined.
Once the dough balls have rested for about 15 minutes, roll each one out into a small circle of about an eighth of an inch thickness.
Place some of the spinach filling the center, then pick 3 ends from the circle and bring them together to make the samosa triangle shape.
Pinch together in the center so that the buns don't open up during baking.

You can check this link for a video on how to shape these buns:

http://www.youtube.com/watch?v=C_B-OgJ9OA4
Place the buns on a greased tray. Brush them with olive oil or egg wash and you can sprinkle some sesame seeds.

Preheat the oven at 180 C and bake for about 15-20 minutes or until the buns are golden.

Pat them with a bit of butter when they come out of the oven.

For the meat filling just add some boiled and chopped potato to this recipe

For the recipe plz click the linkMeat filling

Recipe Source : Fauzia Kitchen Fun

Molten lava cupcake

2011-10-31T03:45:00.000-07:00

Molten Lava Chocolate Cupcake
These cupcakes are so easy to make and definitely will satisfy ur chocolate cravings...

Makes 6 cupcakes

Ingredients:

Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)

Method:

1. In a double boiler, melt chocolate.

2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.

3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.

4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.

5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.

6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.

7. Serve hot with vanilla ice cream.

source:showmethecurry

2011-10-28T09:43:00.000-07:00

Potato Cutlet

It was a very crispy snack although it can work as a Tea time snack , for the burger ,sandwich, or with any pulav dishes.

Ingredient

1 kg Potatoes
1 large onion chipped very finely
1 bunch chopped fresh coriander
3-4 chopped green chillis
3 tblsp fresh lemon juice
1 level tsp salt (or to taste)
1 level tsp red chilli pwoder
½ tsp crushed black pepper
1 tblsp coarse cruches coriander seeds
½ tsp meethi powder (fenugreek)
1tblsp rice four
1tsp soft butter
1 egg

Method

Wash and peel the potatoes cut each potato into 6 cubes now boil them in a full pot of water
Add some oil and 2-3 pinch salt to it when tender and soft,drain the water
Mash them with a fork, add in the tsp butter.
Add all the spices to it, make flat and big petties.
Dip in the beaten egg and fry till golden brown, then blot in kitchen towels.

Bounty cupcake

2011-10-27T20:46:00.000-07:00

Bounty cupcake

Most of us love bounty chocolate,these cupcakes are inspired from that,these decedent cupcake are soft and taste was exact replica of bounty,It is relatively low in fat and guilt free delight,I would like to dedicate this recipe to all bounty fans out there..

Makes 6 -7 cupcakesIngredients

1/4 cup unsweetened cocoa powder

3/4 cups all-purpose flour

3/4 cups sugar

1/2 teaspoons baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large eggs

1/4 cup warm water

1/4 cup buttermilk

1 1/2 tablespoons safflower oil

1 teaspoon pure vanilla extract

FOR FILLING:

1 egg white

1/2 cup desiccated coconut

1/4 cup icing sugar

Method

FOR FILLING:

beat egg whites till stiff peaks form,

add in icing sugar n beat for another 2 mins

add coconut n fold.

FOR THE CAKE

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure it is well mixed.

now scoop out about 1 tablespoon of batter and fill the base of muffin liners,then add the about 1 table spoon of filling carefully spreading over side ways,then again add 1 tablespoon of cake batter or untill the filling is covered with cake batter and make sure you leave enough space for cake to rise.

bake it for about 20 to 25mins until tooth pick comes out clean.

Strawberry cupcake

2011-10-26T09:03:00.000-07:00

Strawberry cupcake
These cupcakes are made from fresh strawberries and the cake turned out luscious and tasty,frosting also made from fresh strawberries and has a nice fruity taste to it..

Ingredients:

For 6 Cupcakes

Fresh Strawberry – 2 nos

All purpose flour – ½ cup

Baking powder – ½ tsp

Whole milk – 2 tsp

Vanilla extract – ½ tsp

Unsalted butter – 60 gms, room temperature

Egg – 1

Sugar – ½ cup

For frosting

Strawberry – 3-4 nos

Unsalted butter –60 gm , room temperature

Vanilla extract – ½ tsp

Powdered sugar – 1 cup

Method

Puree the strawberries in a food processor.

In a small bowl, mix strawberry puree (4 tsps), milk, vanilla extract and keep it aside.

In a medium bowl, take unsalted butter, sugar and beat for few minutes until light and fluffy.

Add the egg and mix well.Slowly add the flour ,salt (a pinch) and mix well.

Now add the above strawberry milk mixture and mix well Preheat oven to 350 degrees.

Put paper liners in 6 cupcake tins and fill them to ¾ with batter.

Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Transfer cupcakes and let them cool before icing.

For frosting

Puree the strawberries In a bowl beat butter and powdered sugar until light and fluffy.

Add vanilla, ½ cup strawberries puree and mix well.

Frosting should be dense and creamy.

Use your creativity to decorate the cupcake using frosting bags.

Apple cup cake

2011-10-24T21:11:00.000-07:00

Apple cupcake
"Apple cup cake a day keeps the doctor away",yes!! this is another way of having ur favourite fruit,this cup cakes are so soft and the flavour of the apples really stand out after having this cup cake you will love ur apples even more..

Ingredients

1 1/2 cup of flour
1/2 cup of sugar
1/2 cup of milk
125gm butter
2 eggs
3 apples finely grated
1 tsp baking powder
1/2 tsp salt

Method

Sieve the dry ingredients
beat butter and sugar for few minutes
add in the eggs
then add milk beat again for few minutes
fold in the dry ingredients
then finally add grated apples,do not over mix
pour the batter in 12 lined muffin moulds and bake it in preheated oven for 20 to 25 minutes on 180c

For icing
mix 50 gm of icing sugar with few drop of red colour and 1 tsp of milk and pour it over the cooled cupcakes and place two mint leaves on the top .

Sticky Toffee Puding

2011-10-22T02:09:00.000-07:00

Sticky Toffee Pudding

It is a date filled 'cakey' pudding with a sweet flavor and a sticky, gooey and moist texture that begs to be served warm from the oven with a generous helping of toffee sauce poured over top.
and it is the cold weather dessert.

Ingredient:

1 1/4 cups (200 grams) dried dates, pitted and finely chopped
1/2 teaspoon baking soda
3/4 cup (180 ml) boiling water
1 1/4 cups (165 grams) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons (75 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract

Toffee Sauce:

3/4 cup (160 grams) light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3/4 cup (180 ml) heavy whipping cream (double cream)
1/4 teaspoon pure vanilla extract

Method:

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.
Butter or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
In a stainless steel (or heatproof) bowl place the dates and baking soda. Pour the boiling water over the dates and stir to combine.
In another bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy.
Add the brown sugar and beat until light and fluffy.
Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated.
Add the eggs, one at a time, beating well after each addition. Then add the flour mixture and beat until combined.
Fold in the dates, along with their liquid. Pour the batter into the prepared pan.
Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack. Then with a wooden skewer or toothpick poke holes over the entire surface of the cake.
Pour about 1/2 cup (120 ml) of the toffee sauce evenly over the top of the cake.

Toffee Sauce:

While the cake is baking, place all the sauce ingredients in a small saucepan.
Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolved.

Serve the cake warm from the oven with the remaining toffee sauce. If desired, sprinkle with chopped pecans or walnuts.

Makes about 8 servings.

Best serve it warm with a cold icecream on top.

Prawn Biriyani

2011-10-21T11:53:00.000-07:00

Prawn Biriyani
Make any occasion even more special by serving this delicious one-dish meal.Prawn Biryani goes really well with a green salad and raita of your choice.

Recipe source:shabscuisine

Ingredients:

For prawn masala:
500 gm (40-42 pieces) Peeled Jumbo King Prawns.
To marinate the prawns:
2 tsp Kashmiri Chilly powder
1 tsp Coriander powder
1 tsp lemon juice
1/2 tsp turmeric powder
3/4 tsp salt
8 tbs vegetable oil for frying prawns.

For the gravy:

2 large onions chopped(2 3/4 cups, 380 gm)
2 1/2 medium size tomatoes chopped (1 1/4 cup, 290 gm)
12 cloves of garlic, grated (3 tbs)
5 green Chillies, chopped fine
3" piece ginger, grated (60gm, 2 tbs)
1 tsp pepper powder
1 tbs lime juice
1/4 cup chopped coriander leaves
10 mint leaves,chopped
1 tsp salt, or as reqd
1 tsp garam masala.

For the Ghee rice:

3 cups Basmati rice
6 cups boiling water
salt-as required - (I used 3/4 Tbs salt)
3 tbs Clarified butter/ghee
4 tbs vegetable oil
1 large onion sliced
1 bay leaf
5 cardamom
7 cloves
4 small pieces of cinnamon sticks
1/2 Tbs cumin seeds
1/2 tbs lime/lemon juice
1/2 tsp extra garam masala to sprinkle while layering rice

Method

First prepare the prawn masala:
1. Wash the prawns, drain and marinate them in kashmiri Chilli powder, Coriander powder turmeric powder,lemon juice and salt for half an hour.
2. Heat a large non-stick saucepan, and add the oil. When hot, shallow fry the prawns briefly, stirring then frequently for 3-4 minutes and fish them out.
3. In the same oil add the chopped onion,ginger,garlic and chillies along with salt and cook until the onions have become soft for about 15 minutes.
4. Add in the chopped tomatoes and pepper powder. Cover and cook until the tomatoes becomes soft and you get a thick gravy.
5. Add in the half fried prawns and cook on low flame for about 20 minutes so that the flavour of the prawn diffuse in the gravy and the gravy is thick.
6. At this point of time, add the chopped mint leaves, chopped coriander leaves, garam masala and lime juice. Cover and cook for another 5 minutes.
remove from the fire and keep them aside.

For preparing the Ghee Rice:
1.Wash rice and strain off all the excess water by placing the rice in colander.
2. Boil water in the kettle or a large cooking vessel.
3. Heat another large pan to high heat and add ghee and oil. When the ghee gets hot add onions and sauté until the onions turns soft. At this stage add cardamom, cloves, bay leaves, cinnamon and cumin seeds and sauté for a couple of minutes until the aroma of the spices starts coming out. Add boiling water, lemon juice and salt to this.
4. When the water starts bubbling, tip in the rice slowly and cook on high heat by keeping the lid open.
At this stage, you will be able to see water an inch or two above the rice.
5. As soon as you see that water has gone below the rice, reduce the flame to low, and cook it covered until all the rice is cooked evenly.
In between you may toss the bottom part of rice and bring to top once, so that the rice gets cooked evenly. Let it cool down a bit. Then do the layering.

For layering the biryani and final cooking:
1. Divide the rice in 2 parts.
2. Take a large heavy based vessel and rub it with oil or ghee.
Layer the bottom of the vessel with the first part of the rice. Sprinkle a 1/4 tsp of garam masala all over and pour prawn masala all over the rice.
Tip in the second part of rice and sprinkle a good pinch of garam masala (1/4 tsp) all over again.
do the layering in an ovenproof vessel and place it in a preheated oven at a very low temperature for about 20-30 minutes for the final cooking.
Just before serving, garnish with fried onions, cashews and raisins.
Enjoy with Cucumber Raita, tomato and onion salad

Strawberry and Lemon Sparkles

2011-10-21T11:18:00.000-07:00

Strawberry and Lemon Sparkles
Sparkling Strawberries makes a yummy drink. Stock up on more and more strawberry as you will want to make this Sparkling Strawberries time and again. Overall average timing spent on preparing Sparkling Strawberries would be hardly 30 minutes.

Ingredient

500 ml Lemon Flavoured Carbonated Water
500 ml Plain water
8 whole strawberries
Juice of half lemon
Sugar to taste
Few Mint leaves
4 chopped strawberries
Few Ice cubes

Method:

Puree the strawberry and lemon juice along with sugar and 500ml plain water
Strain the puree and pour it in the jug
Add the sparkling water along with lot of ice cubes.
Add the chopped strawberries and mint leaves on top of the jug.

Refreshing Summer drink is ready in a minute.!!!!! Enjoy

Thin crust minced meat pizza

2011-10-20T20:05:00.000-07:00

Thin crust minced meat pizza
This pizza is so yummy and easy to make,if you are a pizza lover u will definitely love this..

Ingredients
for dough

250 gm of flour
80 ml warm water
7 gm of yeast
1 tsp salt
1/4 tsp baking powder
1 tbsp sugar

for the filling

250 gm minced meat
1 onion
1 tomato
1 tsp ginger garlic paste
fresh herb mix(mint and coriander about half a cup)
1 tsp chili powder
1 tsp pepper powder
1/2 cup mozzarella cheese
salt to taste

Method

TO PREPARE THE DOUGH

Mix the flour with baking powder and salt.
dissolve yeast in warm water and let it stand for 10 to 15 mins
add the the yeast mixture to the flour
knead well and keep it in the warm place until it is double in size.
now divide the dough in to two big balls it you want to make two large pizzas.
let it rest for another 40 mins.
meanwhile prepare the filling

TO PREPARE THE FILLING

Saute onion with some butter in a pan
add ginger and garlic paste.
after few minutes add minced meat and saute until its cooked.
keep it aside to cool
In a bowl mix fresh herb with cooked filling.

TO ASSEMBLE PIZZA

Roll out the Doughs in to nice big circle
now add the filling that has been prepared on the top of the pizza
now add chopped tomatoes
finally add the cheese
now place it on preheated oven on 200 c for 15 to 20 mins
your Yummy pizza is ready to eat.

Chocolate Wafers

2011-10-20T10:44:00.000-07:00

Chocolate Wafers

These Chocolate Wafers have so much to offer. They are relatively low in fat, their texture is wonderfully crisp and crunchy, they have an appealing chocolate flavor, and they store very well.

Ingredient

1 cup (130 grams) all purpose flour
1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed)
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons (45 grams) unsalted butter, room temperature
3 tablespoons (45 grams) margarine (or Smart Balance)
2/3 cup (140 grams) packed light brown sugar
1/2 cup (100 grams) white granulated sugar
1 teaspoon pure vanilla extract
1 large (30 grams) egg white

Method

In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended.
Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl.
Beat in the egg white. Add the flour mixture and beat just until incorporated.
Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long.
Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log.
Refrigerate until firm. This will take several hours or you can even chill it overnight.
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.
Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers.
Place the wafers on the baking tray, about 1 inch (2.5 cm) apart.
Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples).
Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

Makes about 36 cookies.

Note:

The unbaked log can also be frozen, so you can bake the wafer cookies on demand.

Then slice the log into thin wafers and bake until they are puffed with cracks.

watermelon ice pops

2011-10-20T07:12:00.000-07:00

Watermelon Ice pops
My daughter was forcing me to do this Pops, she love watermelon soo much. As per her request I made these pops and the result was really AWSOME!!!! Ideal pop for the hot SUMMER this one is so refreshing.

Ingredients

1/4 cup sugar
1/4 cup water
1/4 cup coarsely chopped fresh mint (I left out)
2 cups packed (1/2-inch) cubed seeded watermelon
1 tablespoon fresh lime juice

Method:

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat.
Bring to a boil; cook 30 seconds, stirring until sugar dissolves.
Stir in mint; cover and let stand 30 minutes. Strain through a sieve into a bowl.
Place watermelon in a blender; process until smooth.
Strain puree through a sieve into bowl with mint syrup; press with back of a spoon to extract juice.
Discard solids. Stir in lime juice; cover and chill 1 hour.
Pour about 2 1/2 tablespoons watermelon mixture into each of 8 ice pop molds. Freeze 1 1/2 hours or until almost set.

Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer. Freeze 1 hour or until frozen.

Masala Peanuts

2011-10-18T21:41:00.000-07:00

Masala Peanuts
Crunchy savoury snack that you won't be able to stop munching on!

Ingredients:

2 cups peanuts (raw)
1 tsp sooji/semolina (optional for extra crunchiness)
5-6 tbsp channa/gram flour
1/2 tsp ginger garlic paste
1 tsp Tandoori masala
few pinch of red colouring
1 tsp salt (or to taste)
1 tsp red chilli powder (or to taste)
crushed fennel (optional for extra flavour)
2-3 tbsp water
oil for frying

Method

Put the peanuts in a bowl, then add all the dry ingredients, toss together.
Then add the water 1 tbsp at a time and mix together using your hands or a spoon until all the peanuts are evenly coated.
If you need more water or gram flour, keep adding, but a little at a time.
Heat oil, then turn the heat to low, add the peanuts and fry until crisp.
Drain and let cool completely, then store in an airtight container. Enjoy your crispy crunchy peanuts! :)

TIPS: Try and separate the peanuts with your fingertips before adding them to the oil so they don't clump up in bunches. When testing for done-ness, try a peanut once it's cooled.
If you try it whilst still hot/warm, it will appear to be raw, but it normally continues 'cooking' even after it has left the oil.

We would like to share this recipe on ongoing event announced by ticklingpalates which is winter-carnival

Liver Fry

2011-10-18T21:23:00.000-07:00

Liver Fry

Ingredient

4 potatoes, peeled and cubed, then fried until tender and drained.
250 gms mutton liver, cleaned and washed, then cut into cubes
4 tbsp oil
1 tsp ginger and garlic paste
1 onion, chopped
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black peppers, roughly ground
1/2 tsp cumin powder
1/2 tsp red chilli flakes
some freshly chopped coriander leaves
1 tsp lemon juice
2 green chillies, chopped
Salt to taste

Method

Heat oil in a pan, fry onions until transluscent,
Add liver with ginger/garlic paste and add all the spices along with lemon juice, green chillis and salt/pepper.
Cook until the liver changes colour and is about done.
Add the fried potatoes and stir together so the potatoes get well coated with the onion masala.
Once done, immediately remove from heat, otherwise the liver will become hard if over-cooked.
Garnish with coriander leaves

Orange Cup Cake

2011-10-18T20:23:00.000-07:00

Orange Cup Cake

This cup cake is Incredibly soft and light as a feather,the orange flavour just enhances its taste,your kids will definitely go GAGA after having this cake.

Ingredients

1 egg
1/4 cup (62.5 gm) unsalted butter, softened
1/2 cup (125 gm) granulated sugar
1/4 teaspoon (1 ml) pure vanilla extract
1 cups (250 gms) sifted before measured cake and pastry flour
1 teaspoons (5 gm) baking powder
1/4 teaspoon (1 gm) salt
1/4 cup (62.5 ml) milk
25 ml orange juice
1/2 tablespoon (8 gms) orange zest.

Method

Preheat oven to 375° (190° C)
Line 6 muffin tin cups with paper or silicone liners. Place egg in a small bowl; cover with hot tap water.
Beat butter with sugar until light and fluffy. Beat in egg; then vanilla.
Thoroughly mix sifted flour with baking powder and salt. Then sift or rub through a sieve again.
Combine milk with orange juice.
Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture. Stir in zest. Divide batter among cups.
Bake in oven centre for 18 to 20 minutes or until light golden and a cake tester into middle of cupcake comes out clean. Cool on rack.
To make icing, beat Fresh cream along with some icing sugar apply it on the cooled cup cakes.

Yogurt cake

2011-10-17T23:17:00.000-07:00

Orange Yogurt Cake
Yummy soft cake without butter .Very easy to make.

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated orange orlemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice or Orange juice

For the glaze:

1 cup confectioners' sugar
2 tbsp freshly squeezed lemon juice

Method

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Jeera chicken

2011-10-14T11:31:00.000-07:00

Jeera Chicken

For this chicken curry U no need to add any tomatoes, if u run out of tomato dont PANIC try this curry this will save ur day.Its very easy to make.This delecious curry goes well with plain rice ,rotis, naan or with any kind of breads.

Ingredients

4tbs oil
2 green chillies sli in to half
3-4 tbs cumin seeds
2 cinnamon sticks
6 corns whole black pepper
3 cloves
3 medium onions finely chopped
1 medium chicken, without the skin, divided into 8-10 pieces
2tsp ginger freshly crushed or paste
6 cloves crushed garlic or paste
½ tsp turmeric powder
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp red chilli flakes (optional)
salt to taste
1/2 tsp garam masala powder
3/4 cup plain yoghurt

Method

Pour oil in a large non-stick pan and warm. Add the chillis.
Add the cumin seeds, cinamon, black pepper and cloves and let them splutter
Add the chopped onions and saute until the onions are carmelised and dark brown
Now add the chicken pieces and increase the heat and stir-fry until the chicken turns a light brown
Add the crushed garlic and ginger and keep stirring for a couple more mins
Add salt, turmeric, corriander-cumin powder.
Continue stirring and finally reduce the heat to medium and add the yoghurt.
Cover the pan and let it cook/simmer gently for atleast 30 min on low heat or until the chicken is nicely done

Mini Pizza

2011-10-13T21:56:00.000-07:00

Mini Pizza

Ingredient

2 1/2 cups all-purpose flour
1 1/2 tsp salt
5 tbsp oil
1 1/2 tsp sugar
1 1/2 tsp instant yeast (use 2 tsp for colder climates)
2 pinches of baking powder
warm milk mixed with a bit of water for kneading

Method

Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time.
Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.
Dab a touch of oil all over the dough, then cover it and place it somewhere warm.
Leave it to rise to double it's size, takes about 30 mins to an hour depending on the weather.
Once risen, punch it down, give it a quick knead .
then roll it out to about 1/4 inches thickness using the cutter cut it down in the desired shape or roll in to the one big pizza base
place on greased pizza pan/tray.
Again cover the tray with a light cloth/towel and let the base rest/rise slightly for about 15-20 mins.
Just using the fork prikle them.
Put some pizza sauce,sprnkle some cheese and topping.Drizzle some ketchup over the cheese.
It gives the pizza a magnificent colour once baked.
Once done, bake the pizza in a pre-heated oven at 180C for about 20-25mins. Keep an eye on it and adjust the baking time according to your oven.

Baked curry bread

2011-10-13T03:26:00.000-07:00

Baked curry bread
This baked curry bread is so soft and fabulous,if you like savoury breads you will love this one,perfect food to WOW your loved ones..

Ingredients

for the Dough

3 cups (15oz / 470g) all-purpose flour
1 ½ tsp instant yeast
1 ½ teaspoon salt
2 tablespoon castor sugar
½ cup (4fl oz / 125ml) warm milk
1 egg + 1 egg white (reserve the 2nd yolk for glazing)
10 tbsp oil
warm water

For the filling

100g ground beef
1 chopped onion
1 tsp oil
1 tsp chopped ginger
1 tsp chopped garlic
2 tbs water
2 tsp garam masala
0.5 tsp soy sauce
salt to taste

Method

Mix all the dry ingredients
Knead the dough with warm water and mixing together until its smooth and elastic.
Cover and set aside for about 30-40mins
Form the dough into 20-25 small balls.
Shape each one of them either with a rolling pin or using your hand, into a small circle.
prepare the filling by Heating the vegetable oil in a pan
add the chopped garlic and ginger and stir fry on low heat.
Add the chopped onion and the ground beef and stir fry until meat is browned.
Add the seasonings and stir fry.

assesbling the bread

Take a small ball,Cut with a circle-shaped cookie cutter.

with the outer rim dough Twist and fold the dough.

now place the dough on the main circle.

Leave to rise for 40-50 minutes, or until 2 times in size.

Put the dry curry into the center. Brush the surface with beaten egg.

Bake at 200 degrees C (392 degrees F) for 10 minutes or until golden.

Relish...

Banana and Dates Muffin

2011-10-11T20:32:00.000-07:00

Banana and Dates Muffin

This muffin is healthy and definitely satisfy ur taste buds,perfect nutritious breakfast for your kids and they will sure love it.

Ingredients

1 cup all purpose flour (200 gms)
1/2 cup milk or yogurt
1/2 cup chopped dates
1 small banana(mashed)
1 egg
1/2 cup of brown sugar
4 tbsp vegetable oil
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Method

preheat the oven 180 c for 10 min
sift all the dry ingredients flour,baking powder,baking soda,salt and keep it aside.
beat the egg and sugar for few minutes
add milk,oil and mashed banana beat it again
then add the chopped dates give it a mix
finally fold in the dry ingredient do not over mix.
pour your muffin mixture in your muffin mould and bake it for 20-25 mins

Decadent whole wheat chocolate cake

2011-10-11T02:54:00.000-07:00

Decadent whole wheat chocolate cake
If you are looking for wholewheat cake recipe do not look further this is THE RECIPE,the cake turned out so moist and soft,no one can tell that it is made up of wholewheat,it is the perfect alternative for ur favourite chocolate cake...

Ingredients

1 3/4 cup whole wheat flour (I use the Pillsbury brand found in the Indian stores)
1 1/4 cup butter
1 cup sour cream (but i used milk)
3 eggs(It is essential for the butter, sour cream and eggs to be at room temperature)
1 3/4 cups sugar
3/4 cup cocoa powder
3 tsp baking powder
5 -6 drops of good vanilla extract
1 tsp of instant coffee powder

Directions

In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time. Add in the vanilla and sour cream
Sift together flour, baking powder, coffee powder , cocoa powder and salt using a sieve.
Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it.
Preheat oven to 350 degrees F (175 degrees C).
Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
Allow to cool.
Serve immediately or wrap in aluminum foil while still slightly warm (keeps it moist) to store for later.

source http://www.sinfulcurry.com/whole-wheat-chocolate-cake/

Bread Cones

2011-10-07T12:48:00.000-07:00

Bread Cones

Dough Ingredients:

1/2 cup milk
1/2 cup water
3 tablespoons oil
1/4 cup sugar (I used just 2 tbsp)
1 beaten egg
1 1/2 teaspoon salt
2 1/4 teaspoon instant yeast
3 1/2 to 4 cups bread flour (I used only 3 1/2)

Egg wash:

1 egg
1 tablespoon milk

Method
Dough:

Pour the milk and water into a saucepan and heat to a scald.
Pour this into a large bowl, allow to cool to lukewarm.
Add in the oil, sugar and salt; mix with a wooden spoon till well blended.
Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon.
Add in the instant yeast and mix. Allow to sit for 10 minutes uncovered.
Now, start to slowly add in more flour. I added 1 1/2 cups...a total of 3 1/2 cups of flour.
knead the dough for 6-8 minutes. Add a tablespoon of oil to a clean bowl and place the dough into the bowl.
Turn over a few times to lightly coat all sides of the dough with the oil.
Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour. While the dough is rising, make the cones.

Cone shaped Moulds:
Make the cones out of card stock paper material or fliers that are a bit more sturdier.

Tape the cones and then cover them well with aluminum foil, so that no paper shows.

Shaping and baking:

Remove dough and knead a few time to release the air.
Now cut the dough into 8 pieces. Use a scale to make sure each piece is equal in weight.
Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36 inch rope.
Roll the dough ropes around the greased 6 inch cream horn tubes, Cover with plastic wrap.
Allow to rest for 30 minutes in a warm environment
Brush with the egg glaze. Sprinkle sesame seeds and bake in a preheated oven at 180 degree C for 18 minutes or till golden brown.
Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

Stuff the cones with whichever filling you like and enjoy!!

Recipe Source homecookinginmontana

Date and Nut Square

2011-10-07T12:25:00.000-07:00

Date and Nut Square
This is the cross between soft biscuit and cake. The coconut brings the flavour and taste to this Squares.

Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1 cup coconut (dessicated)
1tsp lemon rind
1 cup dates, de-stoned n chopped
1/2 cup nuts, ground (I used almonds)
180gm butter, melted
1 egg white
1/4 cup water or milk

Method:
1 Mix flour, sugar, coconut, lemon rind, dates and nuts well with a spoon till combined thoroughly.
2 Beat the butter and egg white well then add the dry ingredients to it
and all the water or milk. Mix it all well then put it in a greased baking tray and bake at 180degrees C for about 20 mins or until light golden.
3 Let it cool for 5 mins and transfer to a rack, let it cool well, cut into squares and enjoy

Recipe Source: Fauzia kitchen Fun

Coffe Caramel Flan

2011-10-07T12:11:00.000-07:00

Coffe Caramel Flan

This is the easiest and tastiest Flan I ever made and tasted.Coffee gives this flan a wonderfully rich texture, making it a perfect dessert to enjoy in summers. A new way to consume coffee besides Cold Coffee. It's a must must must try dessert!

Ingredients:

For caramel:

Caster sugar 150 grams
Water 4 tbsp

For Flan:

1 can Sweetened condensed milk
1 cup Milk
1 cup Fresh Cream
1Cinnamon stick
2Cardamom pods
2 tbsp Instant coffee dissolved in a 1 tbsp of water
5 Eggs (room temperature)
1 tsp Vanilla essence

Method:

Preheat oven to 160C / 315F / Gas mark 2.5

For Caramel:

Put Sugar in hot pan on medium high heat add water.
Allow mixture to slowly turn into brown in color, it takes a few minutes, As soon as it begins to caramelize keep stirring. When it is golden brown remove from heat.
Pour the caramel to your flan dish or in your individual small cups.

FOR Flan:

Add milk and cream to the warm saucepan on medium high heat, add condensed milk, vanilla essence, dissolved coffee, cinnamon stick, cardamom pods, stir till well combined.
Allow it to come to a boil, then remove from heat.
Let it steep for a few minutes to infuse flavours.
Now in a separate bowl briefly whisk the eggs, and slowly add small amount of coffee sauce to the whisked eggs, and keep whisking, add remaining sauce and mix it well.
When well combined, strain the coffee sauce through sieve into a clean bowl.
Now take a big baking pan or a deep roaster pan put a kitchen towel in it and your flan dish. Now pour coffee sauce over your caramel.
Now fill the deep pan with hot water about a third full this is called a "Bain Marie" (cooking in a water bath) this prevents overheating or burning...put tray in the oven...and bake for 15-20 mins...or until set. (gently shake flan dish to check they have set) remove from oven.
Allow it to cool completely on room temperature, then refrigerate for few hours.

Serve chilled. You can also serve it with whipped cream.

Sweet bun

2011-10-07T04:27:00.000-07:00

Sweet bun

This has become my standard bun recipe,you can put what ever u feel like as a stuffing inside this bun here i used dark chocolate,if u don't have Sweet thooth u can try other stuffing,for more filling recipe plz click the following link http://bondedbyfood.blogspot.com/search/label/Filling

for the Dough

3 cups (15oz / 470g) all-purpose flour
1 ½ tsp instant yeast
1 ½ teaspoon salt
2 tablespoon castor sugar
½ cup (4fl oz / 125ml) warm milk
1 egg + 1 egg white (reserve the 2nd yolk for glazing)
10 tbsp oil
warm water

For the filling

1 bar semi dark chocolate
2tbsp butter

Melt the chocolate with butter in a microwave oven.

Method

Mix all the dry ingredients
Knead the dough with warm water and mixing together until its smooth and elastic.
Cover and set aside for about 30-40mins
Form the dough into 20-25 small balls.
Shape each one of them either with a rolling pin or using your hand, into a small circle.
Put the filling in the center bring both sides together,now press it together,

Let them sit for about 15mins, then apply egg yolk and bake at 180 C for about 25mins or until golden. Enjoy!!

Cauliflower manchurian

2011-10-05T06:01:00.000-07:00

Cauliflower Manchurian

Ingredients:

1/2 medium, cut to bite-size floretsCauliflower
Oil – for deep frying

For the batter:

5 Tbsp All-purpose Flour
3 Tbsp Corn Starch
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 cup plus 2 Tbsp Water

For the sauce:

1 TbspOil
1/2 medium, chopped finely Onion
Green Chilies – to taste, cut diagonally
3 large cloves, chopped finely Garlic
2 Tbsp Ketchup
2 Tbsp or to taste Red Chili Sauce
4 tsp or to taste Soy Sauce –
2 tspWhite Vinegar
4 Tbsp Water
2 tsp Corn Starch
2 stalks, cut diagonally for garnishing Green Onions

Method:
1. Heat Oil in a medium non-stick pan.

2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.

3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.

4. Add Soy Sauce and Vinegar and mix well.

5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.

6. Keep sauce aside.

7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.

8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.

9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.

10. Add Green Onions and toss again.

11. Serve immediately.

Recipe sourceshowmethecurry

Cauliflower Soup

2011-10-04T11:16:00.000-07:00

Cauliflower Soup
I like the cauliflower soup which is served in one of the famous Indian hotel in Botswana. I always had a dream of making the soup same like that in my kitchen. Here is the recipe which made my dream in to real

Ingredient

1/2 Cauliflower (break in to small pieces)
1 onion chopped
2 tomato
2 green chilly
3 tbsp Tuvar dhall
1 inch Cinnamon
3 cloves of garlic
1/2 cup milk
1 tbsp Ghee and oil
Few leaves of corriander chopped
Salt and Pepper to taste

Method

Wash and chop all the vegetables
Heat theghee and oil in a pan add the cinnamon and the remaining veggies.
Add the dhall along with water keep it in a medium flame
Cover and cook for 15 to 20 mins or until dhall is cooked
Add the crushed garlic and milk cover and keep it for 5 mins
Garnish with corriander and serve HOT

Raddish Fry

2011-09-29T11:24:00.000-07:00

Raddish Fry

Ingredients

2 tbsp Oil
1 tbsp Urad dhall
1 tbsp Channa dhall
1/2 tsp Mustard seed
a pinch of Hing
1 tomato chopped
1 tsp Red chilly powder
1/4 tsp Turmeric powder
2 cup Raddish peeled and grated
1 tsp corriander/dhaniya powder

Method

Heat Oil add the urad dhall, channa dhall , mustard seed an Hing.
Add tomatoe and fry for 5 mins add chillypowder and corriander powder.
Add radish and fry for 5 mins
Add 1/2cup water along with salt and cook until done

Vola Healthy raddish is ready to go with HOT rice.

custard cream bread

2011-09-29T06:10:00.000-07:00

Custard Cream Bread
These breads are so soft and incredibly cute to look at.

Bun Dough

250 gm All purporse flour
1 tsp salt
2 tbsp sugar
7.5 gm instant dried yeast
70 ml warm water
2 tbsp egg
20gms butter

Custard cream

100ml milk
2 yolk
50sugar
20gm cake flour
10gm butter

Method

In a bowl mix flour,salt,sugar,yeat and butter,finally add warm water to make soft dough.
rest the dough for about 3 to 4 hrs or untill double the size
press back the dough,kneed well divide it in to eight equal parts,with one part make 8 cylinders to make the cross for the bun.
Put the cream 25g in the center of the dough.
Gather the dough up around the cream.
now make the long rope for the bun,cut in half,now shape the rope in cross shape
place the dough on the cross
Pinch the ends shut
Leave to rise for 40-50 minutes, or until 2 times in size.
Brush the surface with beaten egg.
Bake at 200 degrees C (392 degrees F) for 10 minutes or until golden

Mushroom Soup

2011-09-29T04:31:00.000-07:00

Creamy Mushroom Soup
This creamy soup is so delecious better than the KNOR packet soups.Another way of using the mushroom in a healthy way.

Mushroom Soup Served with bread basket

Ingredient

1 cup chopped Mushroom\
1 onion finely chopped
1 tbsp Flour
1 Tbsp Butter
3 cup Veg stock or Water
1/2 cup Fresh cream or Milk
1 tsp Pepper
Salt to taste

Method

Melt the butter in a pan and fry the onion until they are transculent.
Add the chopped mushroom and fry for few minutes.
Add the flour and fry until the raw smell goes out.
Add the stock or water and mix it nicely.After the soup gets bit thicker keep it in simmer and cover the pan with the lid.
After 15 mins switch off the flame ,Blend everything with the handblender
Add the salt ,pepper and cream .

Serve HOT and ENJOY the soup with Bread Sticks.

We would like to share this recipe on ongoing event announced by ticklingpalates which is winter-carnival.

Coconut Poppy Delight

2011-09-28T03:01:00.000-07:00

Coconut Poppy Delight

These cakes are so soft and moist with little of hint of coconut,it is definitely a must try cake,you will be surprised by the flavour combo of coconut and poppy seed,they are just awesome,for another wonder full poppy seed cake plz visit orange-and-poppy-seed-cake.

Ingredient

3 Large Eggs
200gm Sugar
125 ml cooking oil
140gm Selfraising Flour
175ml Plain yogurt
40gm Dessicated Coconut
60ml Poppy seeds

Lemon Icing

30 ml Soft Butter
200gm Icing Sugar
5ml Grated Lemon rind
30-45ml fresh lemon juice

Method

Beat the Butter and egg until light and fluffy.
Add oil and beat well.Shift the flour and add along with the yogurt,coconut and poppyseeds.
Pour in to greased 24cm X 24cm caketin.
Bake in a preheated oven at 180c for 35-45 mins
Leave to cool in the container.
For Icing
Cream the butter and icing sugar and rind. Add enough juice to mixture to make it light and creamy if u dont like the sour taste of lemon add the milk and subsitute the lemon juice with lemon essence.
Ice the top of the cake and cut in to squares.

Bread Basket

2011-09-27T10:29:00.000-07:00

Bread Basket
Nothing makes You so good about yourself like making your own edible bread basket !!thats right EDIBLE, It may look difficult but if you follow the instruction it is very easy to make,you can use this bread basket as bread stik,It goes poerfect with soups.After making your own bread basket get ready for some raised eye brows!!!

Ingredients

200 grams Bread Flour
4 grams Yeast
20 grams Sugar
½ teaspoons Salt To Taste
100 ml Water
1 whole Beaten Egg, Divided
20 gms Butter, Melted

to make inter lace pattern plz click the following link lace pattern,

Method

In a mixing bowl combine flour, yeast, sugar, and salt. Mixi 1 minute.
Add water and half of the beaten egg. Mix. Add butter and combine.
Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes.
After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square 11 x 11 inch and 1/8 thick.
Cut the dough into strips – 1/2 inch width.
Weave your lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray).
Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes – if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.

Serve with Soup as a bread stick!!!!

Steak Calzone

2011-09-27T10:14:00.000-07:00

Steak Calzone
Theses steak calzone are scrumptious,hearty meal,you can substitute any type of filling for this calzone,It would be your favourite Saturday night dinner!!!

Filling:

500 gm Steak cubed
1 Tbsp Ginger garlic paste
1 tsp Peppper
3-4 Onions Sliced thinely
2 tbsp butter or oil
1 tsp crushed cumin powder
1/4 tsp turmeric powder
1 tbsp finely chopped corriander
1 chopped green chillies
Lemon juice

1 tsp garam masala

Boil steak (cubed) in a pressure cooker with some salt, garlic, ginger pepper and little water until very tender (about 35mins or a bit more)
Once cool, drain then shred the steak using the flat end of a spoon. Set aside.
In a deep pan, heat about 2 tbsp of oil or butter. Add the sliced onions and saute until onions are soft (but be careful NOT to brown them.
They should just turn into a nice translucent colour).
Add crushed jeera powder, turmeric and black pepper powder.
Stir for a bit, then add the shredded steak and about 1 tbsp of freshly chopped coriander, half tsp garlic paste and chopped green chillis.
Cook for about 10-15mins on low heat, Adjust salt/pepper to your preference and squeeze half a lemon's juice into the mixture.
Stir then turn off the heat and sprinkle some garam masala.

Dough:

3 level tea-cups all-purpose flour
3/4 tsp instant yeast
1/4 tsp baking powder
1 1/2 tsp salt
1 tsp sugar
4 tbsp oil plus 1 tbsp butter
water+milk (half and half)

Method

First, sieve the flour and add the salt, bp, yeast n oil. Heat the water/milk as much as you can tolerate for kneading.to lukewarm
Gradually add the liquid into the flour whilst kneading until it become a soft but firm dough.
Knead the dough,for atleast 10 moins.
Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over.
Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.
Once risen, make into about 4 or 6 balls. Roll out each ball into a circle of about 1/2 a cm thickness.
Place your mixture on one half of the circle, leaving a margin near the circumference.
In a bowl, beat an egg WHITE with a half tsp of water. Drizzle some of this egg white onto the mixture that you placed on the dough circle. (This is a tip that helps to hold the mixture together whilst baking so that when you eat the foldover, you wont have bits and pieces of meat falling out...so messy!! You can do this for meatpies' mince too!)
Dip fingers in some water then run them around the circumference of the circle of dough.
Then fold the circle in half, using the empty half to cover the half that has the mixture.
Press down around the edge using a fork that's been dipped lightly in flour.
This helps seal the edge and leaves a pretty design too.
Make a slit in the middle of the foldover (to help air escape during baking and also makes it easier to cut the foldover in half when eating!)
Repeat for the remaining dough balls...
Place the foldovers on a greased tray and let them rise again for about 20 mins to half an hour.
Then lightly brush the tops with egg yolk to give them a nice golden colour.
Bake in a pre-heated oven (around 170 degrees) until they're a nice colour. Should take about 12-15 mins or so depending on your oven.
Apply a bit of butter when they are straight out of the oven (to give them an amazing aroma and to help soften them further).
Make sure you cover them in a soft cloth for at least 15mins before serving. This makes them extra soft

Whole wheat Bread

2011-09-26T20:38:00.000-07:00

Whole wheat Bread
Nothing can be compared to a home made bread the satisfaction you get when you eat freshly made bread is indescribable,this whole wheat bread is simple and easy to make,bread is so soft and delicate,It would be your perfect morning breakfast.

Ingredients
•470 g whole wheat flour
•1 tsp instant yeast
•240 ml water , at room temperature
•1 egg yolk
•½ tsp salt
•3 tbsp honey
•30 g butter , at room temperature
•flour for dusting

Method
1.Pour the water into the mixer and add the yeast, flour, egg yolk, salt, honey and butter. Mix on a low speed for about 4 minutes. If it appears too sticky, whilst mixing, add a little more flour. Increase the speed slightly and mix for another 4 minutes. Transfer the dough into a bowl, cover it completely with a plastic bag and let it rise for 1 1/2 -2 hours.

2.Once it has risen, dust the dough and the working surface with flour. Punch the dough down, with your hands to let the air out and place it onto the floured surface. Fold the bread in, towards you, shaping the dough into a log. Then place it, seam-side down into the loaf tin. Press it down lightly to mold to the tin. Cover it loosely with the plastic bag, making sure that you allow enough room for the dough to rise. Place it into the fridge and leave overnight.

3.Preheat oven The following day, set the oven to 190ºC (375ºF/ gas mark 5).
TIP! Make sure that the loaf has doubled in volume. If it has not risen enough, let it sit at room temperature for a further 2 hours, until it increases in size.

4.Transfer the bread into the hot oven. Spray the insides of the oven with a little water to create steam. This in turn creates a nice crust. Bake for 30 minutes.

5.Once baked, carefully remove the bread from the tin using a cloth to protect your hands from the hot bread. Tap the bottom of the loaf. If it is done, it will make a hollow sound. If not, let it bake a little more. Allow it to cool down completely, on a perforated rack. The holes help the air can flow freely and your bread will cool quicker.

Your homemade whole wheat brown bread is now ready to serve. Enjoy it as you would any freshly made bread, as an accompaniment to any soup or stew, or maybe alone, covered in copious amounts of butter.

Note:
1.if you dont want to rest the dough overnight you can just leave it outside for 4 to 5 hrs.
2.you can also use your hands to make the dough make sure you mix it well.

Tomatoe Veggies Soup with Pasta

2011-09-25T06:48:00.000-07:00

Tomatoe Veggies Soup with Pasta

Yummy n comforting soup..!!!!!!!Adding pasta ..make a fulfilling meal for cold days..

Ingredients

2 Tomatoes chopped
1 Big carrots,diced or sliced
1/4 cup peas
1/4 cup french beans choped
1 clove garlic,finely chopped
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups vegetable stock or water
1 tablespoon fresh corriander leaves,finely chopped
1 teaspoon extra virgin olive oil or any vegaetable oil
1/2 cups pasta

Method

Heat the oil in a medium saucepan at medium heat, then add the garlic and spices,sauté for a minute.
Add tomato puree,vegetables,Pasta and the vegetable stock.
Bring to a boil, season with salt, then let simmer for 20-25 minutes until veggies are tender,

Serve warm with some croutons.

Spinach Dhal Soup

2011-09-25T02:51:00.000-07:00

Spinach Dhal Soup

Lentil and Spinach Soup is tasty and healthy and works as an amazing appetizer

Ingredients

2 cups Spinach
1/4 cup Moong Dhall
1 Onion chopped finely
1 tsp Garlic chopped
2 cupWater or Veg stock
2 tbsp Olive oil or vegetable oil
1 tsp Lemon juice Optional

Method

Heat the oil in a pan and saute the onion and garlic for a few minute
Add the dhal, salt and water cover and simmer the pan for one hour over low flame
Add the spinach and lemon juice. Cook until the spinach is soft.
Remove from the flame by using the hand belnder blend it nicely until it is smooth.

Serve Hot!!

We would like to share this recipe on ongoing event announced by ticklingpalates which is winter-carnival

Double Dark Chocolate cappuccino Muffin

2011-09-23T08:02:00.000-07:00

Double Dark Chocolate cappuccino Muffin(whole wheat and eggless)

This muffin is a healthier option for regular chocolate muffin,taste wise it is better than store bought muffins.... you should try it to beleive it.....
source:us masala

Ingredients
makes about 12 muffin

1 3/4 cup atta or whole wheat flour
3 tbsp cocoa powder
3/4 cup+1/4 cup semi chocolate/chips or cadburys chocolate
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
3/4 cup powdered sugar
1 cup +1 tbsp milk
1/3 cup oil
1 tsp vannila extract
21/2tsp intant coffee powder

Method
1.Preheat oven to 400 degF.prepare a muffin tray with paper cups
2.In a large bowl sif together all the dry ingredients,melt the 3/4 cupof chocolaate chips with 1 tbsp of milk in microwave oven
cool it slightly
3.In another bowl combine the wet ingredients and beat for a minute,add in the coffee mix followed with melted chocolate
and dry flour mix and mix with a spatula to combine,there should be no dry flour,but do not over mix
4.Spoon in to preparedmuffin tray till 3/4 way filled
5.Bake for 18-20 minor until a cake tester comes clean
6.Cooldown to room temperature.(which i didnt do!!!)relish n enjoy!!

Rice kheer

2011-09-23T05:33:00.000-07:00

Rice Kheer

Easy!!!!!!Creamy!!!! Rich!!!!!!! Yummy Dessert!!!! Nothing more to describe.

Ingredients

1/2 cup rice soaked for 2 hrs
2 cups whole milk
10-12 tbsp sugar (or to taste)
2 tbsp condensed sweet milk
2 pinches saffron
1/4 tsp elaichi powder/cardamom powder
2-3 pinches of nutmeg powder
1 tsp custard powder (optional)
4 tbsp milk powder
1/2 tsp kewra water

Method

Drain the soaked rice and then put it in a small pan.
Add enough water to cover the grains, add the cardamom and a pinch of the saffron,
Then bring to a boil, keep the heat on very low and let the rice cook until it's quite over-cooked.
Do not stir it during this stage, just let it boil.
Only stir if you absolutely have to, like if one side is getting drier than the other, then give it a gentle stir.
Once the water is almost completely gone and the rice grains are really soft and long, turn off the heat and let the rice cool for 15mins.
Then add the 2 cups milk and nutmeg powder, and then grind it all in your blender or processor until ALMOST completely smooth.
Pour this mixture back into the pan and add the evaporated milk, sugar, condensed milk and custard powder.
Bring to a boil but on low heat, stirring often to make sure it doesn't stick to the bottom of the pan.
Once it's thickened and well cooked, taste the sugar and adjust to your taste then add the milk powder.
Simmer for a few more minutes whilst stirring.

Switch off, add kewra water and garnish with flaked almonds saffron.

South Indian Fish Gravy

2011-09-23T03:35:00.000-07:00

South Indian Fish Gravy
This recipe belongs to my inlaw,every body in my family love this gravy,this gravy is so versatile you can add any kind of fish, for variation you could add some hard boiled eggs,this gravy goes well with Rice,appam and Steamed Idiyappam.

Ingredients:

1 big onion
3 big tomato's
1 green chillies
1 piece of kerala tamarind(udam puzhi)[it is optional but the flavour it releases is exceptional]
1 small lemon sizes tamarind
1 cup of coconut milk
1 1/2 table spoon coriander powder
1 -2 tsp Kashmir chili
1 tsp tumeric
2 tsp jerra powder
salt to taste
bunch of coriander leaves
1 tsp fenu greek seeds
1 tsp fennel seeds
500 gm fish
5-7 tbsp of sesame oil[if u dont have sesame oil just use plain oil]
few pieces of unripe mango(optional)[it give nice tangyness to the gravy]

Frying the onion with methi,saunf and chillies

Adding the tomatoes and corriander with chilly powder and turmeric

Tomatoe mixture is boiling

Method

soak tamarind about one cup of water,take thick paste out of it.
grind 2 1/2 tomatoes and 1/2 onion in to a smooth paste.
add the tamarind paste and coconut milk to the mixture.
add coriander powder,tumeric , jeera powder and enough salt to this mixture.keep it aside.
for tempering keep open vessel in a stove like one in the picture.
pour the oil let it heat,temper funugreek and fennel seeds.
after few minutes add the remaining chopped 1/2 onion,saute for few minutes
add coriander leaves,green chilies,remaining 1/2 chopped tomato's and saute for another few minutes or until it has been cooked nicely.
now add the chili powder cook until oil separates
add the tamarind mixture
close the lid half way,keep it in high flame and let the mixture come to boil
now add the fish and mango's,close the lid halfway
after 5 mins reduce the flame to simmer,and let it simmer for 20-30 mins(it has to reach that gravy consistency).

ENJOY

note:

please dont throw away fish heads,the stock from fish heads adds immense flavour to the gravy so always add fish heads to ur gravy.

Pepper Mutton

2011-09-22T11:36:00.000-07:00

Pepper Mutton or Mizhagu kari
This recipe is adapted from Our Mom who is famous for her Mizhagu kari.It bring back our childhood memories. It is yummy when served with Hot rice and dhall and also it is compliment for the Rotis ,Idly and Dosa..

Ingredient

250 gm Mutton pieces
3 tbsp Oil
1 tsp Cumin seeds
1 inch Cinnamon
Few curry leaf
2 dry chilly
1 onion chopped finely
1 tsp Ginger garlic paste
1 tsp Garam masala powder
1/2 tsp turmeric powder
1 tomatoe chopped finley

For Grinding

2 tsp cumin seeds
2 tsp pepper corns

Dry roast the cumin and pepper in the medium flame
after they got cold grind them coarsley

Method

Heat the oil in a pressure cooker add the cumin,cinnamon,curry leaf fry it for few seconds
Add the onion fry until they are transculent,
add ginger garlic paste and fry until the raw smell goes, Now add the turmeric and garam masala powder.
Add the tomatoes and fry until they are mushy.
Add the mutton and cook for 10 mins in medium fire
Add little bit of water it is very dry and pressure cook for 3 whistles. After the steem goes out open the pressure cooker
Add the roasted cumin and pepper powder to it and cook for some more time and check wether water is there if there is too much water keep it in a high flame and make it dry

Plantein Masala

2011-09-22T01:22:00.000-07:00

Plantein Masala

My hubby is the big fan of plantein. He always buy this vegetable to make the bajji (since it is oily i dont tend to cook very often) Finally i will end up in making this Plantein masala which is very tasty when it is served with hot Rice and Dhall.

Ingredient

2 Big Plantein
1 Onion chopped finely
2 Tomatoes chopped finely
2 tsp Ginger Garlic paste
2 tsp chilly powder
1/4 tsp Turmeric powder
Few curry leaves

Tempering

1 tsp Mustard seed
1 tsp Urad dhal
2 tsp Channa dhal
2 Dry red Chilly
1/2 tsp Saunf
1 Cinnamon
3-4 tbsp Oil

Method

Scrap and clean the plantein. Cut in to small pieces add the some turmeic powder and salt and cook until it is half done
Heat the oil add all the ingredients for tempering.
Add the onion and fry until they are transculent.
Add the ginger garlic paste fry them until the raw smell goes out.
Add the turmeric and chilly powder. Now add the tomatoes and half cooked plantein.
Add the salt and cook the plantein until is done.
Garnis it with some curry leaves and corriander ( i didnt garnish unfortunatley i dint have them)

Orange and poppy seed cake

2011-09-21T09:22:00.000-07:00

Orange poppy seeds cake.
I had few leftover Oranges for few days so i was thinking what best I can make out of it. Then I decided to make this Orange poppy seed cake. To my exitement it came out very SOFT and TASTY and hence it is here. People who love Orange flavour will definitely ENJOY this.

Ingredients

1/2 cup (125ml) milk
1/3 cup poppyseeds
180g softened unsalted butter or margarine
1 cup (220g) castor sugar or powdered sugar
1 tsp vanilla essence
3 eggs
Finely grated zest of 3 oranges
1/2 cup (125ml) freshly squeezed orange juice
2 1/2 cups (375g) plain flour
2 tsp baking powder
Syrup
1/2 cup (125ml) freshly squeezed orange juice
1/4 cup (55gm) caster sugar
2 tbsp unsalted butter
Zest of 2 oranges.

Method

Preheat oven to 200°C. Grease a 24cm cake pan and line base with baking paper.
Soak the poppy seed in 1/2 cup milk for 20 minutes.
Cream the butter, sugar and vanilla until they are pale and creamy.
Add eggs one at a time, beating well after each. Gently fold in zest, juice and poppyseed mixture.
Shift flour and baking powder over top and fold in.
Spoon mixture into pan and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
Cool cake in pan for 5 minutes, then turn out onto a plate.
Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts.
Turn heat to high and simmer for 2 minutes.

While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest.

Cinnamon Rolls

2011-09-21T09:00:00.000-07:00

Cinnamon Rolls

Cinnomon rolls sound decadent,but very easy to make,If you try this recipe you will never buy cinnamon rolls from any pastry shops.

Ingredients

550 g flour
1 pkt instant yeast
70 g melted butter
210 ml milk
75 g sugar
2 eggs
1 pinch salt
1 tbsp cinnamon
200 g brown sugar
85 g butter kept at room temperature
1 egg
2 tbsp milk

Method

Begin the dough, Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer.
Mix the ingredients on low for 5 minutes until it becomes shiny in appearance,Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Knead and let the dough rise.
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly.
Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Make the filling While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Preheat oven to 185°C
Roll the dough, Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.

For chocolate icing

just melt 40 gm of dark chocolate with one cube of butter in microwave oven for 30 sec pour this mixture over the warm Cinnamon rolls

Cumin Biscuit

2011-09-20T20:22:00.000-07:00

Cumin Biscuit

We saw this recipe in sharmees passion It is so healthy and crispy snack,you can make around 15 biscuits,best accompliment for your cup of tea. Definiltely a GUILT FREE snack!!!!!!!

Wheat flour(atta) - 1 cup
Pepper powder - 1/2 tbsp
Cumin seeds - 1 tbsp
Baking soda - a pinch
salt - to taste
sugar - 1/2 tsp
Oil - 3 tbsp
Milk - as reqd to knead to a stiff dough (I used 1/4 cup)

Method:

1. In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.

2. Roll the dough to about 2mms thick, or u can use roti maker so that it will rolled out evenly.

3. Using a cookie cutter cut into round shapes,Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.

4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.

5. Remove the cookies from the oven, allow it to cool and then store them in air tight containers.

Homemade Multigarin Bread

2011-09-20T11:06:00.000-07:00

Home Made Bread

These breads are so soft and better than store bought breads,To make it more healthy add the Multigrain Mix or just leave it plain.

Ingredient

250gm flour
1tsp salt
10 g butter
2 tbsp sugar
1 tsp Instant yeast
1 egg yolk
180 ml milk
few flour for dusting
1 egg, beaten with 2 tbsp water

Method

Add to the bowl the flour, salt, sugar, yeast, egg yolk, butter and finally pour in the milk.
Now on a slow speed mix the ingredients for about 5 minutes.
It's likely that the dough will become caught on the hook so after 5 minutes stop and ease it off with your hands.
Then, mix again on a medium speed for a further 3 minutes, or knead it with hands for about 10 mins
Lift the hook up, remove any dough caught on it, then take the dough out of the bowl.
Finally, dust some flour over a flat surface, put the dough in the centre and knead it with the palm of your hand. This will give it more texture and strength.
Knead for about 1 minute until the dough gets a velvety texture.
Leave the dough to rise
Place the dough in a bowl, cover it with a tea towel and leave it in a warm place to rise.
This should take about an hour.Punch the dough down into the bowl to remove the air and peel it out.
Shape them in to a log shape and place them in the Loaf tin
Cover it and keep it in a warm place until they are double in size
Brush it with egg and bake it at 190C for 15 mins
When golden brown, remove the buns from the oven Dab some butter on top and cover them with a Teatowel to make them soft

Enjoy the HOMEMADE bread with butter,Jam or make a sandwhich.

Banana Nut Muffin

2011-09-20T08:09:00.000-07:00

Banana Nut Muffin

Thanxs to Fauzia for the wonderfully simple and easy Muffin recipe,it is tried by both of us,My 5 year old neice comment having her muffin was "SOFT V E R R YYYYYY SOFT!!!",try this recipe your kids will sure love it.

WET INGREDIENTS (2 cups total):

2-3 ripe bananas
1 egg
1/3 cup MELTED butter or margarine
1 1/2 tsp. vanilla
2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)
If it cant make 2 cups add some extra milk or yogurt or buttermilk

DRY INGREDIENTS:

1 1/2 cup of all-purpose flour
3/4 cup sugar
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 cup chopped nuts(Optional) (mix hazelnuts, almonds and walnuts)

METHOD:

Preheat the oven to 180 C. Its better for the muffin to go in to a fully preheated oven.
Put all the wet ingredients in the small bowl -- make sure to mash the bananas thoroughly with a fork.
Put all of the dry ingredients and mix them with whisk.
Add the wet ingredients to the dry ones -- and fold them carefully with a few swift strokes. . DON'T OVERMIX! There will even be places where the flour is still dry.This is the way they're supposed to look.
Spoon the (lumpy) batter into the lightly greased muffin tin --
Sprinkle sugar on the tops! This sugar will make a glaze as they bake that is really fantastic.
Put them into already preheated oven and Bake until they are done. To check wether it is done insert the toothpick and see if the toothpick comes out clean then it is done if not bake for somemore time.
Let them cool for about 5 minutes, then use a fork to carefully lift them out of the muffin tin.

Savoury Chicken-Filled Croissants

2011-09-20T00:18:00.000-07:00

Savoury Chicken-Filled Croissants

Recipe belongs to fauzia,with less butter this can be made often with out any Guilt,they are so soft and incredible to look at.

Filling Recipe:

Quarter kg boneless chicken breast, chopped into small pieces
2 small capsicum, red and green if possible, grated or chopped finely
2 tbsp sweet corn
1 grated carrot
1 small onion, chopped finely
1-2 green chillies, chopped
half tsp garlic paste
1 tsp chopped coriander
salt to taste
half tsp grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp soya sauce
1 tbsp butter

Method

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent.
Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften.
Add the raw chicken pieces and keep stirring until they start browning.
Add the chillis, garlic, salt, cumin powder, tandoori masala and sweet corn.
Saute until the chicken pieces become tender and well-done.
If the mixture sticks to the pan and the chicken is not yet done, add a tbsp of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off.
Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded.
Adjust salt/chilli to your taste.

Dough Recipe:

Recipe for Dough (makes 8 croissants)

2 level teacups flour
1 tsp salt
1 tsp sugar
half tsp instant yeast
quarter tsp baking powder
3 tbsp softened butter
2 tbsp vegetable oil
warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc)

Method

Sieve the flour and add the yeast, baking powder, yeast, salt and sugar.
Stir it so that it's all well mixed.
Add 2 tbsp of butter and 2tbsp veg oil.(Reserve the last tbsp butter for later).
Rub into the flour using finger tips until the flour has a crumbly texture.
Gradually add the warm milk+water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened.
You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble.
Just oil your hands slightly to help with the stickiness and keep kneading.
adding a little sprinkling of flour when it gets too sticky to handle until the dough formed into a ball.
Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel.
Place in an airtight cupboard (or even in the oven or micro-wave)
leave it to rise to about double it's original size. (40mins to an hour).
Roll out the dough on a floured surface into a huge circle of about 30cm diameter .
then rub half of the reserved Table spoonof butter all over this rolled out circle.
Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.
Take the first eighth of the circle, place your mixture of choice on the edge (where the perimeter of the circle used to be).
Roll carefully towards the pointed edge (where the center of the circle used to be).
tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pics of my croissants to get what I mean).
Curve down the edges of your rolled up croissant to form the crescent shape.
Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again.
Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice colour.
Bake for about 12-15 mins depending on your oven's heat.
When ready, remove and place them on a cloth, and take the remainin half tbsp of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too.
Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!

Mince Biriyani

2011-09-17T07:41:00.000-07:00

Mince Biriyani

This recipe also belongs to Fauzia from Fauzias Kitchen Fun,Usually in biriyani we use big mutton pieces,but this biriyani uses Mutton mince,the taste was awesome and different than regular layer biriyanis,

Ingredients

250gm mung beans/green gram (soaked overnight or at least for 6 hours)
250gm minced meat, either mutton/lamb or beef
1/4 cup oil
1/2 cup yoghurt, whipped till smooth
4-5 fresh tomatoes, blended or grated
3 tbsp tomato paste
3 onions, sliced and fried to golden
1 tsp garlic paste
1 tsp ginger paste
2 green chillis
some chopped coriander leaves
1 tsp cumin powder
1/4 tsp turmeric powder
whole spices
2 cardamom pods, 1 stick cinnamon, 1 cloves, 5 whole pepper
saffron
salt to taste
4 potatoes, peeled and quartered, then fried until a knife can pierce through easily

Method

Marinate the minced meat in 2 tbsp of the yoghurt, pinch of saffron, 1 tbsp tomato paste, half of the ginger and garlic pastes, cumin powder, turmeric powder,
all the whole spices, and 2 tbsp of fried onions. Set aside for at least 3 hours.
Heat oil in a pressure cooker, add the remaining ginger and garlic pastes, followed by the blended tomatoes.
Fry until the tomatoes are cooked and dry, then add the slit green chilli followed by the tomato paste, remaining yoghurt and half of the fried onions.
Fry together for a few minutes, then add your soaked and drained beans. Stir fry them in this mixture for a few minutes for the flavour to be properly absorbed by them. Now add the marinated minced meat and cook this with the green grams. Then add about 1 cup of water and some salt, close the pressure cooker and cook for about 3 whistles or 6-8 minutes.
Let the pressure cooker release all it's steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust for a thick gravy. Add the fried potatoes and simmer on low heat until the potatoes take colour and the gravy is thick. Adjust salt and chilli.
Finally when it is ready, sprinkle some garam masala and the remaining fried onions plus some coriander leaves. Set aside.

Rice Recipe:

3 cup of Basmati Rice
3 elaichi
1 tsp Cumin seeds
1 Star Anise
1 inch Cinnamon stick
2tbsp Oil

Method

Wash and drain the water from the rice.
Soak the rice in 4 cups of water for 30 mins. add the whole spice salt and oil.
Cook it in the rice cooker until done.
Layer it by placing the cooked masala at the bottom of the pan and the rice on top, Keep it covered tightly and place them in the oven for about 15minutes at 180C.
This tends to infuse the lovely biryani flavour into the rice as it steams