Tuesday, September 23, 2014

CUPCAKES WITH INDIAN TWIST




Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes!

INGREDIENTS:

FOR CUPCAKES:
1) 200g Maida/Flour
2) 200g Sugar
3) 200g Butter/Malai
4) 2 Eggs
5) 1 Teaspoon Baking powder
6) 2 Teaspoon Coffee
7) 4 Teaspoon Cocoa Powder
8) 12 Small sized Gulab Jamoons
9) 1 Packet Candied Cherry
10) 1 Cup Instant Rabri/Rabri

FOR INSTANT RABRI:
1) 2 Cups Milk
2) 2 Bread slices
3) 1/4 Cup Condensed Milk
4) 2 Tablespoon Sugar
5) 1/4 Teaspoon Elaichi/Cardomom powder
6) Pinch Saffron

FOR INSTANT GULAB JAMOON:
1) 1 cup Mawa/Khoya
2) 1/2 Cup Paneer
3) 2 Tablespoon Maida
4) 1 Teaspoon Baking powder
5) 3 Cup Sugar
6) 1/2 Teaspoon Elaichi/Cardomom powder
7) Oil for frying

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

INSTANT GULAB JAMOON:
* In a wok add oil and let it heat up for frying
* In a bowl mix khoya, maida, paneer and baking powder
* Mix well so that no lumps there and forms like a dough
* Make balls and fry them in the wok till brown
* In a pan add sugar and 1 cup water, let it boil
* Add cardamom powder and boil till 1 string consistency
* Put all fried balls into the sugar syrup and give them a boil each
* Take out all gulab jamoons from sugar syrup and serve in a dish
* For cupcakes, i made a 2 string sugar syrup
* For Cupcakes, i strained the jamoons from extra sugar syrup
* Done!
INSTANT RABRI
* Take bread slices and remove the brown sides
* I used whole wheat bread to get rabri color, had no saffron at home
* Grind the bread to make bread crumbs
* Boil milk in a pan, add bread crumbs, Condensed milk, sugar, saffron and elaichi powder
* Stir Constantly to avoid lumps, keep cooking till everything comes together
* Rabri done! Refrigerate and serve chilled
NOW CUPCAKES:
* In a bowl, mix butter and sugar well till fluffy and soft
* Add eggs one at a time and keep whisking
* In another bowl take flour and add cocoa and coffee powder
* Then add baking soda and mix all dry ingredients
* Fold in the dry mix into the butter egg mixture
* Pour in moulds and bake at 180 degrees in a preheated oven for 20 minutes
* When done, cool at room temperature
* Scoop out the cupcakes from the top and put a gulab jamoon in it
* Pour chilled rabri on the jamoon to cover it fully
* Garnish with a glazed cherry on top!
* Done! Serve at tea time or after meals as desserts

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Monday, September 22, 2014

DAHI PURI


Dahi Puri is one of my favorite chaats. Its very refreshing during the summers. Best suited for people who cannot have the spicy paani served with the puris!!

INGREDIENTS:
1) 12 Pieces Fried puris
2) 1 Boiled Potato mashed
3) 1 Cup Sprouted balck grams
4) 1/2 Cup Onion Chopped
5) 3/4 Cup Sev/Bhujia
6) 1 Green chilli chopped
7) 1/2 Cup Green Coriander Chutney
8) 1/2 Cup Red Imli/Tamarind Chutney
9) 1 Teaspoon Roasted Jeera/Cummin Powder
10) Salt as required
11) Red Chilly powder as required
12) Chaat Masala as required
13) 1 Cup Plain beaten Curd
14) Coriander for garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl mix potatoes, sprouts and onions
* Add Salt, red chilly powder, chaat masala and green chilli chopped
* In a plate keep all puris and break a hole in them with your thumb
* Put the potato sprout mix in the puris equally
* Pour Chilled Curd on all the puris
* Pour Tamarind chutney and green chutney generously over them
* sprinkle chaat masala, salt, red chilly powder and jeera powder
* Garnish with generous amount of sev and coriander leaves and serve
* I avoided all greens as i dont like them on dahi puris!!

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Thursday, September 18, 2014

RED SAUCY DIP



INGREDIENTS:
1) 1 Onion Chopped
2) 1 Tomato Chopped
3) 1 Capsicum Chopped
4) Salt to taste
5) Black Pepper to taste
6) 2 Teaspoon Honey
7) 1 Tablespoon Mayonnaise
8) 3 Tablespoons Pizza/Pasta Sauce

FOR PIZZA/PASTA SAUCE:
1) 2 Tablespoons Olive Oil
2) 5-6 Cloves Garlic Chopped
3) 2 Green Chilli paste
4) 4-5 Tomatoes Chopped and Pureed
5) Salt to taste
6) Black Pepper to taste
7) Oregano to taste
8) Few Basil leaves chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* LETS PREPARE PASTA/PIZZA SAUCE FIRST
* In a pan heat oil, add garlic, and green chilli paste, cook for few minutes
* Add Tomato's puree and cook for few minutes
* Add salt, pepper, oregano and basil leaves
* Cook for a minute and take off from heat
* When cooled, put it in a jar and use whenever required
* NOW LETS PREPARE THE RED SAUCY DIP
* In a bowl, take 3 tablespoon of pasta/pizza sauce
* Add Mayonnaise, Honey and mix well
* Add salt and pepper to taste and mix
* Add Chopped Onions, Capsicum and Tomatoes, mix well
* Sauce is done and can be served with any snack
* I have served it with khakhra and papad shards


Tuesday, September 16, 2014

KHICHDI KE PAKODE



INGREDIENTS:
1) 1 Cup Khichdi/Cooked Rice Dal mix (Leftover)
2) 1 Onion chopped
3) 1 Green Chilly Chopped
4) 1/2 Cup Spinach Leaves Chopped
5) 1/2 Cup Besan/Chickpea flour
6) 1 Teaspoon Ajwain/Carom seeds
7) 1 Teaspoon Garam Masala
8) 1/2 Teaspoon Red Chilly Powder
9) 1/4 Teaspoon Chaat masala
10) Salt to Taste
11) Coriander Leaves Chopped
12) Oil to fry

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Take Khichdi in a bowl, Add onions, green chilly and spinach leaves
* Add salt, red chilly, garam masala, ajwain and chaat masala
* Add few Coriander Leaves as well
* Add besan and mix well till its a thick paste
* Heat oil in a wok for frying
* Make balls of the mixed batter and put them in boiling oil
* Fry till they turn golden brown
* Take them out on a kitchen napkin to soak extra oil
* Sprinkle some chaat masala on these pakodas
* Serve Hot with tomato sauce or green chutney
* Best serve at tea time


Friday, September 12, 2014

PANEER ON SALSA



INGREDIENTS:
1) 1 cup fresh paneer/ cottage cheese cubes
2) 1 Cup Green Capsicum chopped
3) 1 Cup Onion Chopped
4) 1 Cup Tomato Chopped
5) 1/4 Cup Fresh Coriander Chopped
6) 2 Green chillies finely chopped
7) 1 Lemon juice
8) 1 Tablespoon honey
9) 1 Teaspoon Jeera/Cummin powder
10) Salt to taste
11) Black Pepper to taste
12) 1 Tablespoon soya sauce
13) 1 Teaspoon Mustard sauce

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* dice the paneer into cubes and keep aside at room temperature
* In a bowl, mix rest of the ingredients and refrigerate for half an hour
* Pour the mix on the serving dish and spread it
* Place the paneer cubes on the salsa
* Sprinkle salt or Chaat Masala on top and serve


BENGALI TOMATO CHUTNEY



INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 - 6 Dates/Khajur Chopped
9) 1" Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served


Monday, September 8, 2014

MANGO CUSTARD TRIFFLE



INGREDIENTS:
1) 2 Mangoes Chopped
2) 1/2 Ltr Milk
3) 4 Teaspoon custard powder
4) 3 Tablespoon sugar
5) 1 Teaspoon elaichi/Cardamom powder
6) 2 Cups of water
7) 1 Pkt Mango Jelly powder or gelatin
8) 1 Pkt parle G biscuits
9) Few Silver balls
10) 1/2 Cup roohafza syrup

PREPARATION TIME: 2 hours

HOW TO PREPARE:

** FOR CUSTARD **

* Boil the milk in a pan, add cardamom powder and sugar
* Take 1/2 cup of milk and mix in custard powder
* Mix the custard paste in boiling milk and stir constantly
* Keep stirring till it thickens without any lumps
* Take it off from gas and let it cool down at room temperature
* Once cooled put it in refrigerator to cool

** FOR JELLY **

* Boil 2 cups of water and add mango jelly powder
* Stir constantly to dissolve the powder
* Take off from gas and cool it at room temperature
* Once cooled put it in freezer to freeze it

** ASSEMBLING **

* In a wine glass or glass bowl add chopped mango pieces
* Then layer it with parle G biscuits
* Add a layer of custard till the glass is almost full
* Add a piece of mango jelly on top of custard
* Pour in 2 teaspoons of roohafza on top
* Sprinkle silver balls on top for garnish
* Served Chilled and enjoy!


Wednesday, September 3, 2014

MUSHROOM CAPSICUM


INGREDIENTS:
1) 250 gms Button Mushrooms Diced
2) 2 Capsicum Diced
3) 1 Cup Spring Onions Chopped
4) 1 Teaspoon ginger garlic paste
5) 1 Tomato Chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Red Chilli Powder
9) Salt to taste
10) 2 Tablespoon oil
11) Coriander to Garnish
12) Spring Onions to Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a wok, heat oil and add diced capsicums
* Add Ginger garlic paste and saute for few minutes
* Add in tomato pieces and saute for few minutes
* Add in turmeric and mushrooms and cook for 5 minutes
* Add salt, red chilli, coriander powder and spring onions
* Cook till mushrooms are done and serve hot
* Garnish with Chopped coriander and spring onions
* Have it with parathas or chapatis

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Monday, September 1, 2014

COCONUT RICE



INGREDIENTS:
1) 2 Cup Boiled Rice or Leftover rice
2) 1 Cup Fresh Coconut grated
3) 2 Potato Sliced
4) 2 Onions Chopped
5) 2 Tomato Chopped
6) 2 Tablespoon Oil
7) 1/4 Teaspoon Mustard Seeds
8) 1/4 Teaspoon Nigella Seeds
9) Few Curry Leaves
10) 1 Teaspoon Urad dal
11) 1 Teaspoon Chana Dal
12) Pinch of Asafoetida
13) 2 Green Chillies
14) Salt to taste
15) Red Chilli to taste
16) 1/4 Teaspoon Turmeric Powder
17) 1 Teaspoon Lemon Juice

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a Wok, heat oil, crackle mustard seeds, nigella seeds, Urad dal and Chana dal
* Add in Turmeric powder, Asafoetida, green chillies and curry leaves
* Add in chopped onions, tomatoes and potatoes
* Cook till potatoes are soft
* Add Salt and red chilly powder and mix well
* Add Cooked Leftover Rice and fresh grated coconut
* Mix well, add a little water and cook covered for 2 minutes
* Done! Add Lemon juice, mix well and serve hot !

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