Simple yet different from the regular desserts. Recipe is from my moms friend who made it at one of her kitty parties.
It's a simple carrot halwa recipe layered with some vanilla custard, garnished with almonds and mint.
Wednesday, August 29, 2012
Tuesday, July 31, 2012
For the batter•1 teaspoon besan (gram flour)
•1/2 teaspoon yeast
•1/2 teaspoon oil
•1/2 teaspoon sugar
•About 1/3 cup of lukewarm water (as needed)
for the syrup:
•1 cup sugar
•1/2 cup water
•Pinch of cardamom powder
•Few strands of saffron
Oil to fry
Method: For Batter:
1.Dissolve the yeast in warm water and let it sit for about 10 minutes.
2.Mix the flour, besan (gram flour), oil, and sugar together.
3.Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
4.Set the batter aside and let it sit in a warm place for one hour.
5.Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little thick.
1.Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
1.Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2.Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
3.Squeeze the Jalebi batter out in the hot oil in a circular or coil to about 2 inches in diameter.
4.Fry the Jalebis until golden-brown on both sides.
5.Transfer into the warm syrup.
6.Let jalebi soak in the hot syrup for a few seconds and take out.
Friday, June 01, 2012
This cheese cake isn't just any cheesecake , it's special because it's made from goat cheese. I recommend that next time you want to make a cheese cake , try using goat cheese, it's just so much more silky and it's very light.
I generally don't like cheese cake much but this one was just too good to pass up, I made this for my husband who likes this for dessert rather than a chocolaty dessert (like me).
Recipe is from frijolita, do check it out for more good recipes.I added some crushed strawberries to the batter before baking and added some strawberry sauce on top just before serving. Other than that I followed the exact same recipe.
- 11 ounces mild fresh goat cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup crushed strawberries
- 1 teaspoon pure vanilla extract
- 6 large eggs, separated
- 3 tablespoons all-purpose flour
- Preheat the oven to 350°. Prep a springform however I used a pie plate lined with foil.
- In a medium bowl, combine the goat cheese with the granulated sugar and vanilla and beat at medium speed until smooth (I used my food processor) Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.
- In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites.
- Add in the crushed strawberries, mix lightly.
- Spoon the batter into the prepared pan and bake for about 40 mintues, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely before serving.
Wednesday, May 16, 2012
I absolutely love pani puri, there are times when I actually wake up dreaming about the roadside panipuri.......I especially like this one place near my home, where he makes the best panipuri.
I have however heard from friends that its not the cleanest of places to eat but then again one can never be sure if anything anywhere is absolutely clean, but we still eat there all the time :) and also the friends who say that the place isnt clean !!
Anyways coming to the point these puris were very easy to make, I made very little coz I thought that these would not fluff up and then I would have to use them as papdis. Only thing that I would do differently next time would be to cut out bigger circles for bigger puris.
I turned these little beauties into the best Dahi puri ever by stuffing it with some mashed seasoned potatoes, curds, chopped onions, tomatoes, mint and corriander and finally drizzing curds,sweet chutney and chilli powder on top. The photo here is missing some sev which I did add later.
Ingredients for the puri
- 1 cup Fine semolina (sooji)
- 2 Tbsp all purpose flour
- 1/2 tsp salt
- water to make dough
- oil for deep frying
- Mix the sooji, all purpose flour and salt together.
- Add water little by little to make a firm dough.
- Knead well and cover with a damp cloth and rest it for 15-20 mins.
- Knead again for a minute after the dough has rested.
- Roll out the dough into a big roti and cut out circles, keep these covered with a damp cloth again, till its ready to be fried
- Heat oil in a big pan, fry the puris on a medium heat. It will fluffy up almost immediately when put in the oil.
- Take it out when its fried on both sides.
- Let it cool down completely before storing in an airtight container.
Wednesday, May 09, 2012
The weather these days seems to have a mind of its own, not that I'm complaining -because its been quite cool and really pleasant. Times like these call for really delicious deep fried food especially in the evenings, since I'm not too much into deep frying - these shallowed fried cutlets were just right- crispy on the outside and soft on the inside.
I usually make chicken cutlets but this time I used fish and it turned out to be nice. Use fresh fish for best taste and flavor.
Recipe : Indian non- veg delights
- 1 lb fish, skinned and cubed
- 1 small onion chopped
- 1 tsp garlic and ginger paste
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 2 green chillies chopped
- 1 1/4 tsp salt
- 1/2 cup chopped corriander and mint leaves
- 1 medium sized potato - boiled and mashed
- 1 1/2 tsp cumin
- 1 tsp lime juice
- 1 cup bread crumbs ( I used italian bread crumbs)
- 1 egg beaten
- oil for frying
- Cook fish on a hot pan till done on both sides.
- Cool flake it.
- Heat 1 tbsp oil in a pan, add onions, fry till brown.
- Add ginger and garlic paste followed by the salt, chilli powder, turmeric, green chillies.fry for 2 minutes and mix well.
- Add the above to the mashed potatoes and also mix in the fish, cumin powder and lime juice and mix well.
- Form into cutlets, dip in egg and roll in the bread crumbs.
- Place 4 cutlets on a griddle and pour 1 tsp oil around each cutlet and cook till brown on both sides.
- Serve with mint chutney or ketchup.
Wednesday, April 25, 2012
These days my daughter is very fond of stuffed parathas especially the ones with cauliflower or raddish. Its also very easy to make, sometimes I just grate whatever vegetable is on hand and I mix it into the dough or sometimes I cook the vegetable and then stuff it into the dough and roll it out.
Either ways im happy coz these parathas are not just good to eat but healthy too.This week I'm planning to make panner stuffed parathas but for now heres Gobi paratha which was great. I served it up with cucucmber raitha and lime pickle.
The basic recipe is from Manjulas Kitchen, the only difference is that I cooked the cailiflower a little with the seasonings before stuffing it in the dough. I think that by cooking the stuffing it dries up the moisture and its easier to handle while rolling out the dough.
Makes about 5-6 parathas
For the dough
- 1 cup whole-wheat flour
- 1/2 cup water
- 1/2 teaspoon of salt
- 1 cup finely shredded cauliflower
- 1/2 teaspoon ajwain
- 1/2 teaspoon jeera powder
- 1 finely chopped green chili
- 2 tablespoons chopped corriander leaves
- 1/2 teaspoon salt
- Make the dough by mixing the water, salt and wheat flour together.Knead well and keep aside.
- Heat some oil in a pan, add the cauiflower, ajwain, jeera, green chillies, salt and corriander leaves and cook for about 3- 5 minutes.Let it cool down completely before stuffing the paratha.
- Roll out the dough to about 4" diameter circle , place the stuffing in the middle and close the edges by bring it to the middle.
- Let it rest for a few minutes( this is an important step, if not its difficult to roll out according to Manjula) till you can fill the rest of the dough.
- Place the sealed side facing up and roll out the roti using some dry flour for dusting.
- Cook on a hot skillet/ tava till done on both sides, use little oil for it to fry well.
Wednesday, April 18, 2012
This recipe is no where close to the traditional recipe as I have not used raw eggs, mascaporne cheese etc but it was really, really tasty.I got this eggless version from Ellie (Thanks a ton Ellie) who in turn got it from Gordan Ramsay.
Ellie used mascarpone cheese and Marsala and I used cream cheese and rum ;)
Just make sure to share this rich and satisfying dessert with family and friends.
- 3/4 cup heavy cream
- 1 cup cream cheese
- 2 tsp vanilla extract
- 3 TBS Rum- optional
- Kahlua, to taste- optional
- 9 TBS powdered sugar, divided
- 1 cup strong cold coffee
- 30 ladyfinger biscuits
- unsweetened cocoa for dusting
1. Whip cream and 6 TBS sugar to stiff peaks and set aside or you could use cool whip.
2. Mix cream cheese with rum, vanilla and a bit of Kahlua to taste. Whisk till medium soft peaks.
3. Fold in the cream cheese mixture with most of the sweetened whipped cream.Make sure to leave a bit for decoration.
4. Combine coffee plus 3 TBS powdered sugar in a shallow bowl.
5. Dip the lady finer biscuits in coffee mixture and place in pan.(I too used a spring foam pan like Ellie but felt that the outside of my Tiramisu did not look neat at all but Ellies looks great.Another way would be to make individual portions in a tall see through glass) .6. Add a portion of the cream cream mixture and level it out and sprinkle cocoa. Repeat once for two layers or repeat twice for 3 layer.
7.Refrigerate for alteast 4 hours .
This dessert can be decorated in many ways, with whipped cream, biscuits,chocolate shavings , sprinkle of cocoa or icing sugar etc.
Sunday, April 08, 2012
I had been itching to try this recipe for a really long time and the reason for not trying was that I thought that making the lollipops would be a tremedoulsy difficult task. One fine day I found this video on how butcher chicken lollipop . Needless to say the very next day I went to my butcher and picked up chicken wings and gave it a go. I followed the instructions in the video and also looked at some other videos from Vah chef etc just to be sure and got it right .
- 12 Chicken wings
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 2 tsp Red chilli paste
- 1 tsp Pepper powder
- 1/4 tsp Soy sauce
- Salt to taste
- 1 tbsp All purpose flour (maida)
- 1 1/2 tbsp Cornflour/ corn starch
- 1 Egg
- Oil for deep-frying
2. In a bowl put in the lollipops,garlic paste, ginger paste, salt, pepper powder, soy sauce and red chilli paste and mix well.
3. Marinate for an hour.
4. Add cornstarch,maida and egg and mix again.
5. Heat sufficient oil in a wok, deep-fry for three-four minutes on medium heat, stirring frequently or until crisp and golden brown.
6. Drain on kitchen towel.
7. Garnish with spring onion and serve hot with hot sauce.
Monday, April 02, 2012
Another one of my favorites which I hardly ever make is the American Chopseuy. I don't make it much because of the frying of the cooked noodles, other than that I think it's quite easy and healthy to make but looks like a lot of time was spent making it.
Recipe is from Sanjeev kapoor.
It's quite healthy (except for the frying part ) because it has tons of vegetable and protein if you like.The only thing that I did skip is the fried egg on top.The whole process is divided into two or three steps depending on preference for the egg or not.First is frying the cooked noodles then making the sauce ( I must add that the cutting of the vegetables in a nice julienned way is important ) and finally the simple egg sunny side up to top of the noodles and the gravy.
Recipe is from Sanjeev kapoor.
- 300 gms Noodles
- Salt to taste
- 6 tbsp and some for fryingOil
- 2 tbsp Corn starch
- 1 inch Ginger,chopped
- 3-4 clovesGarlic
- 1 Onion medim ,sliced
- 400 gmsBoneless chicken,cut into thin strips
- 1 Carrot,cut into thin strips
- 4-5 French beans,cut into thin strips
- 1/4 medium Cabbage,shredded
- 1/2 zuccini
- 1/4 Bell Pepper
- 1/2 tsp White pepper powder
- 1/4 tsp MSG
- 1 tsp Sugar
- 4-5 tbsp Tomato ketchup
- 1 tbsp Vinegar
- 1 cup Chicken stock
- 1 cup Bean sprouts
- handfull spring onions
- 4 Eggs
- Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil.
- Add noodles and boil on high heat until almost cooked. Remove, drain and cool.
- Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.
- Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside.
- Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates.
- Add carrot, beans, cabbage, bell peppers and stir-fry for two minutes or until the vegetables are just cooked but are still crispy.
- Add pepper powder, MSG, salt and sugar. Stir in the tomato ketchup and the vinegar.
- Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
- Simmer for two minutes or until it thickens to a sauce consistency.
- Add bean sprouts and spring onions and stir well.
- Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan.
- Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg.
Serve hot immediately.