Tuesday, 23 May 2017

Milo Dinosaur ChesseCake


Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 
150 grams All Purpose Flour 
2 tbsp Milo powder 
1 tsp Coffee powder 
1/2 tsp Baking powder 
1/2 tsp Soda Bicarbonate 
1/4 tsp Salt
1 tsp Vanilla Essence
100 ml Oil
200 ml Condensed Milk
100 ml Curd 
100 ml Milk 

Method 
Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 
Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese
Ingredients 
1 pack of Cream Cheese 
200 grams Hung Curd
200 grams Icing Sugar 
1 tsp Vanilla Essence 
2 Eggs 
3 tbsp Milo Powder 

Method 
In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill. 




Thursday, 27 April 2017

Garnet Glow Tea - Review...


Garnet Glow is a tea company situated in Pune. They have a wide range of flavored tea blends from all over India, China and Japan. Once you peep into their website, they have customized offers for you. You can choose your own tea flavor, you can buy samples and taste it before buying in large quantity. You can choose and customize your blends. They are aromatic and have health benefits too. The company emphasizes on Flavourful aroma, Right colouration and Optimum health benefits. They can be packed in beautiful casing of your choice.
 To make a cup of tea...
          Add one teaspoon of tea leaves into a pot and pour hot water. Cover and keep it for 2 - 3 minutes. Strain it, add milk or lime and sugar. 
Please do try out their special blends, each of the flavours has unique delicate flavour and has healing properties too. This place is a treat for tea lovers. You can buy you goodies here. Click on the link given below 👇🏼
Garnet Glow Tea



 Darjeeling Mist Tea
The company says ----
The Darjeeling Mist tea leaves are uniquely beautiful, harvested from the high-altitude Himalayan range. The tea offers misty fresh aroma with an impeccable taste. Rich in antioxidants and nutrients, it serves your senses with serenity while curing various health ailments. 



Health Benefits:
Maintains Dental Health, Checks Gastric Ulcers, Promotes Weight Loss, Cancer Prevention, Boosts Heart Health.



My take on this - 
      As I opened the sachet of Darjeeling Mist, there was a nutty and floral aroma from the leaves.The aroma of the brewing tea was quite fresh. That moment I just needed to grab a book, which I did, enjoying the peace and of course the tea without milk. The flavour was quite enhancing. I felt rejuvenated. 

Masala Grove Tea
The company says - 
A unique blend of authentic Indian herbs and spices with rich premium tea leaves ensures that the goodness of all the ingredients are absorbed uniformly and gets released perfectly at the time of brewing. Known for its health benefits, daily consumption can help in boosting your metabolism. 



Health Benefits: 
Reduces cancer risk, Supports Immune System, Relieves PMS, Anti-Inflammatory Aid, Improves digestion, etc.



My take on this - 
The aroma of the tea upon opening the sachet was of the spices. Cardamom, pepper, rose petals, ginger was distinctly noticed with the tea. Upon brewing it, the aroma of the spices was all around. This blend became my favorite on the first sip. I did not use sugar and milk. While sipping the tea, one can actually get the aroma and flavour of the spices, with the flavor of cardamon lingering on the tongue. It gives you a inner satisfaction after having the tea. Almost missed my friends... wish they were there.. it would have been a perfect afternoon having adda with my friends and Masala Grove. 

Peach Black Tea 
The Company says - 
Delicate and delightful, Peach tea refreshes your body and mind with its sweet, smooth taste. High on nutritional value, it is non-acidic and brews up a beautiful golden hue while keeping the fruity flavor in balance. 



Health Benefits:
Weight Loss, Anti-oxidants, Supports Immune System, Anti-Cancer, Reduce hair loss, Stress-reliever.



My take on this -
I loved the peachy aroma upon opening the sachet. I brew up a beautiful golden hue and it smelled very peachy, felt tropical. The flavor had a very mild sweetness that tasted like a very fresh piece of fruit. It was a wonderful cup of tea. I personally would have made a chilled Peach ice tea to beat this summer heat. 

" F&B Product Review - powered by FBCI - Food Bloggers Council, INDIA"
Food Bloggers Council India

Tuesday, 25 April 2017

Aam Pora Shorbot


This drink is basically made in Bengal during the summers. Similar drink made with raw mango in other parts of India is called Aam Paana. The difference here is the raw mango is roasted first and then the pulp is taken out. It has heat resistance properties. Have a glass of it you feel relaxed. 

Ingredients 
3 medium size Raw Mangoes 
Hand ful of Mint leaves
1 tsp Black Salt powder 
1 tsp Rock Salt powder
1 tsp Roasted Jeera powder 
1/2 cup or more Sugar as per the taste or sourness of the mangoes
Or 
Sugar and Jaggery both can be add in equal proportions 

Method 
Take the mangoes and roast them till it becomes a bit soft. After roasting let it cool. Remove the skin and take out the pulp. Take a blender, add a cup of water, blend it until smooth. Add the mint leaves, black salt, rock salt, sugar and another 2 cups of water blend it. Pour it in a bottle and keep. This can be kept for 3 to 4 days. When ever you want to serve the drink, take a glass, pour the sharbat to 1/4 of the glass, add water and few mint leaves and some ice. 

Monday, 17 April 2017

Kesar Pista Rasmalai Cake...


This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 
Try this fusion cake and I am sure you will like it... 
With love from my kitchen...
You need 8 rasmalai rasgullas for the cake..

For the Cake..
Ingredients 
1 3/4 cups of All Purpose Flour 
1 1/4 cups of rasmalai milk or more if required 
1/4 cup Curd 
1/4 cup Sugar syrup 
3/4 cup Oil
1 tsp Kesar essence 
1/4 tsp Salt 
1 tsp Baking powder
1 tsp Soda bicarbonate 
5 Rasgullas milk squeezed out from it 

Method 
Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 
Ingredients 
1 cup Whipped  cream 
1 cup Cream Cheese 
1/2 cup Rasmalai milk 
1 tsp Kesar essence 
Few strands of Saffron 
2 tbsp of ground Pistachio 
Few dried Rose petals 
3 Rasgulla cut into half

Method 
Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.

Friday, 14 April 2017

Cool Berry Mint Ice Tea...


As it's extensively hot, I am just practically living on water, for a change drinking juices with sugar is not healthy too... Here is a drink without sugar and it's a perfect, energetic and healthy summer drink for you from my kitchen. 
For a glass..
Ingredients 
2 Strawberries 
2 tbsp dried Cranberries 
1 tbsp dried Blue Berries 
Few Mint leaves
2 tbsp or more Honey as per your requirement..
1 cup Water
Pinch of Salt 
2 tbsp Lime juice
1 cup Leaker Tea ( Take a cup of hot water, add 1/4 tsp of tea leaves. Cover and keep for 2 minutes. Strain it.)

Method 
Take a pot. Add water, strawberries, cranberries, blue berries, few mint leaves and pinch of salt. Simmer it on medium heat till it reduces to 1/2 it's quantity. Cool it. Take a blender. Add the berry and mint decoction, leaker tea, honey, lime juice and ice. Blend it well. Pour it into a glass and enjoy the perfect, healthy and energetic drink.

P. S. You can also use fresh berries, if it is available.

Wednesday, 12 April 2017

Hariyali Jhinga Kabab...


This recipe is for those days when you just want to be out of the kitchen.. And want to have something chatpata and tasty....
This is a very quick recipe and can be made in a short time. This can be served as snacks or a starter. If you want to have it for dinner, then you can make this into a roll by placing the kababs on the chapati, add some sliced onions, sliced tomatoes and cucumbers. Sprinkle some chaat masala and drizzle some green chutney and enjoy the roll. 
Ingredients 
200 grams of Prawns big size
1/4 bunch of Spinach including the stem
4 or more Green Chillies 
1 small piece of Ginger
8 Garlic cloves
Handful of Fresh Coriander
Handful of Fresh Mint
2 tbsp Lime juice
Salt to taste 
1/2 tsp Garam Masala powder 
1/2 tsp Cumin powder
1/2 tsp Chaat Masala
4 or more Bread pieces cut into smaller pieces
Oil for shallow frying 
Method 
Take all the above ingredients except oil and put them in a chopper or food processor. Blend the ingredients well together until it forms into a sticky batter. Take oil in a pan. Let it heat. Take some water in a bowl. Dip your palm into the water. Take some batter, shape it and put it into the oil. Fry on low heat till both the sides are golden brown in colour. Serve it hot with salad. Sprinkle chaat masala on top before serving.

Friday, 7 April 2017

Garlicky Chilli Mango Chicken Roast...


Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

Ingredients 
1 small size cleaned whole Chicken 
Salt to taste 
2 Garlic pods cleaned and finely minced 
1 tbsp Preserved Red Chilli coarsely ground 
2 tbsp Lime juice 
1/2 cup Mango pulp 
3 tbsp Oil

Method 
Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Thursday, 30 March 2017

Summer Cool Fresh Fruit Ice Candies.....


As the heat is terrible, I wanted to have something chilled... My memory took me back to my childhood days, where we use to buy these ice candies (pepsi as they were called) after a long afternoon play with friends in the summer break. They costed 50 paisa those days and was made with artificial colours and flavors. But who cared... After that a good scolding at home.....
Here is a easy recipe of ice candy with fresh fruit pulp, lime juice and chaat masala... very simple to make, taste great and it's healthy for children too..... you can customise it with your choice of fruits and can add condensed milk or evaporated milk and sugar to make flavoured milk ice candies too. 

Ingredients 
1/4 cup of each Fresh fruit pulp
(Mango, Strawberry, Black Grapes and Kiwi or any fruit of your choice)
1/4 tsp Lime juice for each pulp
1/4 tsp Chaat masala for each pulp
1/2 tsp Sugar for each pulp
1/4 cup Water for each pulp

Method 
You get ice candy bags, I made them at home with the help of a sealing machine.. 
Take any fruit pulp, add sugar, lime juice and chaat masala. Mix it well. Repeat the same process with the other fruit pulps. Take a candy bag and a big syringe. Fill up the juice into the syringe and transfer it into the candy bag or you can use a funnel to fill the juice into the bags. Fill 3/4 of the bag and tie a knot to the open end of the bag. Freeze it till it forms ice. Cut an edge and enjoy the hot summer afternoons...

Tuesday, 28 March 2017

Egg and Chicken Kothu Roti...


Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...
Ingredients
6 leftover Rotis or Parotta  shredded
1 Onion sliced
1 Carrot sliced
1/2 cup Cabbage shredded ( I have used red cabbage) 
1 Green Capsicum sliced 
3 Green Chillies chopped
Few Curry leaves 
1 tbsp Coriander leaves chopped 
1/2 tsp Mustard seeds
1/2 cup left over Chicken curry with small boneless chicken pieces in it. 
1/4 cup of Tamarind Chutney 
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Srilankan Curry Powder or Madras Curry powder 
2 Eggs
3 tbsp Oil 

Method 
Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Tuesday, 21 March 2017

Baked Dosa Sandwich...


This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients
1 kg Dosa Batter
1 medium bowl of Green Chutney
1 big Tomato sliced 
1 big boiled Potato sliced 
1 big boiled Beetroot sliced
1 big Cucumber sized
1 big size Onion sliced
1 tsp Sandwich masala or Chaat Masala 
1 tsp Pepper powder
1/2 cup Cheese grated or 3 slices of Cheese 
2 tbsp Butter

Method 
Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Wednesday, 15 March 2017

Cholar Dal Diye Begun er Dolma.....

Picture Courtesy : Kamal Shah

It is my family heirloom recipe. The small brinjals are suffed with chana dal and then added into the gravy. It can be served with rice or paratha. 

To make the suffing
Ingredients 
1 cup Split Bengal Grams / Chana Dal soaked in water for 30 minutes 
1 Onion sliced 
1 tbsp Garlic - Ginger  paste 
1 green Chilli slit
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/4 tsp Garam Masala powder 
Salt to taste 
1 tbsp Ghee 

Method 
Take a pressure cooker. Add the ghee. Add the cinnamon, cloves, cardamom and green chilli. Let the spices crackle. Add the onion. Stir and cook till translucent. Add the garlic - ginger - chilli paste. Sauté it for a minute. Add the chana dal, salt and all the spice powder. Add 3/4 cup of water. Pressure cook it for 2 whistles. Let the pressure release. Open the lid. If an water remaining, switch on the gas and dry up the water in the dal. Let it cool. Take a grinder. Discard the whole spices from the dal. Add the dal and pulse it for 2 to 3 times. It should be coarsely ground and some whole dal should be seen. 

For the Dolma 
Ingredients 
12 small size Brinjals 
Stuffing 
1/4 cup Onion paste 
1 tbsp Garlic - Ginger paste 
1 to 2 Green Chilli slit 
1 Bay leaf
1/2 tsp Turmeric powder 
1/2 tsp Cumin powder 
1/2 tsp Chilli powder 
1/2 tsp Coriander powder 
1/4 tsp Garam Masala powder 
1/2 tsp Sugar
Salt to taste 
1 Green Cardomon 
1 Small Cinnamon stick 
2 Cloves 
1/2 cup Curd beaten 
2 tbsp Ghee 
1 tsp Coriander leaves chopped 
Oil to fry 

Method 
Cut the brinjals from both the ends. Keep the top and discard the back end of the brinjals. Scoop out the centre part of the brinjals. Take a pan, add oil. Let it heat. Half fry the brinjals and the top edge of the brinjals. Remove it on a kitchen tissue paper. As the brinjals cools down, stuff the brinjals will chana dal stuffing. Take the top edges of the brinjals and cover the top of the brinjals. Insert a toothpick to secure the stuffing. Take a flat pot. Add ghee. Let it become hot. Add the bay leaf, cardamon, cinnamon stick, cloves and green chilli. Sauté it for a minute. Add the onion paste. Stir and cook for 2 minutes. Add the ginger garlic paste. Cook for 2 minutes more. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala powder. Stir and cook till the oil starts to separate from the masala. Place the brinjal one at a time into the pan. Add 11/2 cups of water.  Cover and cook on low flame till the brinjals are tender. Once the brinjals are cooked, remove the tooth pick before serving. Garnish it with coriander leaves. Serve it hot with rice or paratha.

Wednesday, 8 March 2017

Gadbad Thandai Kulfi....


As Holi is round the corner and the sun is scorching bright. Here is something traditional, but unique cool.... cool.... recipe for you. This Kulfi is a medley of flavours and colours.... with love from my kitchen...

Thandai Milk (Base for the Kulfi)
Ingredients 
1 liter Full cream Milk 
1/2 cup Banana pulp 
3 tbsp Sugar
1 Green Cardomon 
4 Pepper corn 
8 Almonds soaked and peeled 
6 Pistachios 
1/2 tsp Water Melon seeds
1/4 tsp Fennel seed 
1/4 tsp Poppy seeds 
A pinch of Saffron 

Method
Take a deep bottom pot. Add milk and simmer on a low flame till it reduces to half the quality. Meanwhile take a grinder, add cardomon, pepper corn, almonds soaked, pistachios, water melon seeds, fennel seed, poppy seeds, saffron and 4 tbsp water. Grind the ingredients in to a paste. As the milk is simmering, add the wet paste and the banana pulp. I have added banana to give a rich and creamy texture to the kulfi. Stir and cook till the milk thickens. Switch off the flame and let it cool. Take a blender and blend it until smooth. 

For the Gadbad Thandai Kulfi 
Ingredients 
Thandai Milk 
6 Betel leaves 
1 tbsp Gulkand 
1 drop of Green colour 
4 tbsp Rose Syrup 
1 drop of Red colour 
2 tbsp Sweetened Coloured Fennel seeds 

Method 
Divide the Thandai Milk into 3 parts. Take a blender, add one part of the milk, betel leaves, gulkand and green colour. Blend it till all the ingredients have incorporated well. Pour it in a bowl and keep it in the refrigerator. Wash the blender. Now add the second portion of the milk, rose syrup and red colour. Blend it well till all the ingredients have incorporated well. Pour it in the bowl and keep it in the refrigerator. Now take the mould in which the Kulfi will set. Pour 2 to 3  tbsp of the remaining milk into each moulds and keep it in the freezer to set. After an hour, remove the moulds from the freezer. Take out the rose thandai milk from the refrigerator. Add 2 to 3 tbsp of rose thandai milk in to each moulds. Keep the moulds back in to the freezer. Again after an hour remove the moulds from the freezer. Remove the betel leave thandai milk from the refrigerator. Add 2 to 3 tbsp of milk into each moulds. Sprinkle the sweetened coloured fennel seeds on top. Keep it back in the refrigerator for 2 hours. Insert a ice cream stick.  Refrigerate it back till it sets.

Sunday, 5 March 2017

Garlicky Creamy Spicy Tuna Pasta....

A quick meal for a lazy day. Any type of Pasta can be used in this recipe. Instead of Tuna, boiled shredded chicken can be added. Absolutely love the flavour and it is very easy to make. 
Ingredients 
250 grams Spiral Pasta boiled and drained 
1 canned Tuna flakes or fresh Tuna boiled and shredded 
1/2 cup Fresh Cream 
1/4 cup Marinara Sauce 
1 tbsp Garlic chopped 
1 Jalapeno Green Chilli chopped
1 Pickled Red Jalapeno Chilli Chopped 
1 tbsp Green and Black Olives chopped 
1 tbsp each Cheddar and Mozzarella Cheese grated 
1 tbsp Butter 
1/2 cup Starch Water from the Pasta which was boiled 

Method 
Take a wok, add butter, let it melt. Add the garlic and the green  jalapeño. Sauté it for few minutes.  Add the cream and let it simmer for a minute. Add the marinara sauce and mix it with the cream. Add the pasta and the tuna flakes. Toss it. Let it cook for a minute. Add the starch water. Let it cook for 2 to 3 minutes or until the liquid reduces. Before serving garnish with red jalapeño, olives and grated cheese. 

Thursday, 2 March 2017

Spicy and Salty Strawberry Cookies

 
 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 
Ingredients 
225 grams All Purpose Flour 
75 ml Strawberry pulp
1 Green chilli minced 
1 tbsp Pickled Red Jalapeno Chilli Chopped 
1 tbsp Mint leaves minced 
1 tsp Roasted Cumin seeds crushed 
1 tbsp Sugar powder 
Rock Salt as per taste 
110 grams Butter 
40 ml Oil

Method 
Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Friday, 24 February 2017

Instant Crispy Dosa with Mix Lentils and Semolina... Served with Turnip and Coconut Chutney....

wanted to make something instant as I was super hungry and did not feel like having bread for breakfast and as I am alone for lunch, did not feel like making a meal. So this dish was great for brunch and it is healthy too. 
So here is the recipe of how I made this Instant Dosa with mix lentils and semolina..... which is served with spicy Turnip and Coconut Chutney. 

For the Dosa
Ingredients
2 cups of Semolina or Idli Rawa
1/2 cup Sago flour 
1/4 cup Black split lentil
1/4 cup Green split lentil
2 tbsp split Bengal Gram 
1 tsp Eno 
Salt to taste 
Method 
Wash all the lentils together and soak it for 15 minutes. Take a grinder and grind the lentils and salt together  into a smooth paste. Add the sago flour, semolina and some water. Make it into a medium thick batter. Remove it into a mixing bowl. Add Eno and mix it. The batter is ready for making dosas. Take a dosa skillet. Let it heat on low flame. Add 2 ladles of the batter. Spread it and drizzle some ghee. Let it cook on low flame until crispy and brown. Serve it hot with the turnip and coconut chutney.


Turnip and Coconut Chutney 
Ingredients 
1 medium size Turnip cut into pieces 
1 small piece Ginger 
2 Green Chillies cut into pieces 
1 small piece raw Mango or preserved Mango piece 
1/4 cup Fresh or Desiccated Coconut 
Salt to taste 
Few Curry leaves 
1/4 tsp Mustard seeds 
1 tsp Oil

Method 
In a grinder, grind all the above ingredients except curry leaves, mustard seeds and oil into a thick paste. Take a small pan. Add oil, let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the seasoning into the chutney.

Thursday, 23 February 2017

Kachki Maach er Tak Jhal Achaar... (Ganges River Spratt Sour and Spicy Pickle)...



This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen. 

For the Wet paste
Ingredients 
1 small to medium sized Raw Mango peeled and cut into pieces 
20 Garlic cloves
6 to 8 Green Chillies 
1 medium size Ginger cut into pieces 
3 tbsp Black Mustard seeds 
2 tbsp Coriander seeds
1/2 tsp Turmeric powder 
Salt to taste 

Method 
Add all the above ingredients in to a grinder and add little water to make it into a smooth paste. 

For the  Pickle 
Ingredients 
500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out. 
Wet paste 
1 Medium size Ginger cut into strips 
8 Garlic cloves 
4 to 5 Green Chillies slit into 2 
1/2 tsp Panch Phoran 
2 tbsp Vinegar 
1/2 cup Mustard Oil
1 tbsp Mustard Oil 

Method 
Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.

Wednesday, 22 February 2017

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 
These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.
For the Rose Pistacho Cream..
Ingredients 
1/2 cup Amul Fresh Cream
1/2 cup Hung Curd 
3 tbsp Pistachio coarsely ground
2 tbsp Rose Syrup 
Method 
In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 
250 grams Whole Wheat Flour 
75 grams All Purpose Flour 
125 grams Brown Flatten Rice flour
50 grams Oat Flour
20 grams Milk Powder 
14 grams  Dry Yeast 
50 grams + 1 tbsp Sugar  powder 
40 grams Butter 
260 ml Pomegranate Juice 
30 ml Water
Oil for frying 
Method 
Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 
Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.