Subscribe: COOK
Added By: Feedage Forager Feedage Grade B rated
Language: English
add  bowl  butter  cake  cheese  filling  gms  made  milk  mins  mix  oil  powder  recipe  salt  sugar  till  time  tsp 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: COOK


Recipes from all the sources accessible!

Updated: 2018-03-06T23:01:28.757+03:00


Checkered Cookies and Cherry Cake


Hi to all.I tried these cookies for kids as they begin their '79 days' of vacation :) I had bookmarked these crisp beauties long back, from Dyann Bakes. Checkered / Checkerboard CookiesCheckered n In Baking TrayBaked n bit successful in checks :)This is a combination of Vanilla Shortbread and Chocolate Shortbread, which gives a wonderful output, pleasing to eyes and our palettes of course!!Ingredients for Vanilla Shortbread :150 gms butter softened1/3 C granulated sugar1 Tablespoon (right not tsp) Vanilla essence 1 large egg yolk1 1/2 C APF (maida)Method : In a bowl, beat butter and sugar till fluffy. Tip in yolk and vanilla essence, beat well. Add flour in tiny lots and beat till combined. Turn out and knead on a flat surface, pat to a rectangular block, cling wrap and refigerate for 1/2 an hour.Ingredients for Chocolate Shortbread :100 gms unsalted butter softened1/2 C granulated sugar1 tsp Vanilla essence 1 large egg 1 1/2 C APF (maida)1/2 t baking soda1/3 C cocoa powder (best quality)1/8th tsp saltMethod :Sift flour, baking soda, cocoa powder and salt together and set aside.Beat butter and sugar, add egg and vanilla essence, beat well. Add the flour-cocoa mixture in divided lots, till combined. Turn it out on a flat surface, knead well, make a same sized rectangular block, cling wrap and refrigerate for 1/2 an hour.The egg white from 1st set of ingredients can be used as egg wash during assembling.Please watch Dyann's video for accurate idea of assembling or layering this. Assembling :Once done, preheat oven at 170C. Lay a cookie sheet with parchment, place cookies one inches apart from each other and bake for 10-11 mins till we get lightly golden edges. Cool on wire racks, place in airtight containers, enjoy!! Makes manyyy cookies depends on how you cut it, I have kept the remaining two logs in cling wrap, refrigerated, got 48 cookies from remaining dough! :) Enjoy with tea/coffee or simply snack on them !!Coming up next,  is a light crumb cake, very moist. Uses sliced glaze cherries. Family and Friends liked it alike. The recipe's from Tasty Food Lovers. Cherry Cake  Ingredients : 150 gms + 1 Tbsp All Purpose Flour (maida)150 gms unsalted butter-softened150 gms caster sugar 1/2 tsp baking powder 3 eggs 1 tsp vanilla essence50 gm almond -ground6 tbsp glaze cherries (multicolor would do, I chose red)Method :Preheat the oven to 180C. Line and grease a loaf pan.Sieve 150 gms of flour and baking powder. Set aside. In another small bowl, mix 1 Tbsp flour to sliced glazed cherries and set aside.In a medium bowl, beat the butter and sugar, till fluffy. Add one egg at a time and beat well after each addition. Add the vanilla essence. Now fold the flour, gently in lots till combined. Mix in the cherry-flour mix and lastly combine the ground almond. Pour this mix into a prepared loaf pan and bake @180C/40-45 minutes.Cool on rack and slice it. Store in an airtight container.Enjoy!![...]

Carrot Cake with Cream Cheese Frosting & A No-Bake Cheese Cake To Begin With!


Dear Friends, who keep visiting me with a ray of hope of some update, here I am, today, finally without any shubh-muhurat, finding a foothold after a long gap~ few pushes from my dear fellow bloggers n family to shape up to it. :D Please do pardon or point out any flaws as still there's a thick fog on the mind as I type this out after sooooo very long. HAPPY NEW YEAR to you all, new horizons, new ambitions and pleasant memories is what I wish for all! I will begin with a Carrot Cake which I baked way back in November for my daughter. It is a simple tasty cake, meant for less sweet eating world, nutritious and can be pepped up for Kiddos with any kind of sweetest frosting making it fit for a sweetest tooth! Leaping to the recipe.CARROT CAKE WITH CREAM CHEESE FROSTINGIngredients :Carrots Grated - 1 1/2 CEggs beaten - 2  Oil - 1/2 CWalnuts - 1/4 CAll purpose flour (APF) - 1 CSugar - 1 CBaking Soda - 1/4 tBaking Powder - 1 tspFor Cheese Frosting :Butter - 25gms Cream cheese-  50gms (used Mascarpone Cheese)Icing sugar sifted- 3/4 CVanilla essence-  1/4 tspColors - yellow, blue,red and brown (gel) Method : Grease & flour a 9" round spring form pan. Pre-heat oven to 180°C.In a large bowl, sift the flour, baking powder, baking soda and mix sugar, combine well.In another bowl, take the beaten eggs, shredded carrots and oil, beat till blended. Add it slowly to the dry ingredients in large bowl until combined well.Pour in the prepared pan, bake @180°C for 35-40 mins. (mine got done by 30th minute.)An easy video help that I referred to for shaping and decoration is here.Cool on a rack, and frost with the cream cheese and sprinkle some walnuts. (I skipped walnuts as my kids do not like nuts in their cake.)Method for cream cheese : Bring the mascarpone to room temperature. Beat at the lowest speed for a minute, not more, and add the butter, once combined, add the sifted icing sugar. The frosting is ready. Divide into small bowls and then add color gels as per your choice and shape and frost the cake.* Those who donot like the cheese and frosting, this cake is good all by itself. Its low on sweetness too.A YUMMOLICIOUS N NUTRITIOUS CARROT CAKE IS READY!I found the cheesecake easy to make, ahead of time and it involved no baking at all! It tasted chocolatey-rich. Do give it a try.NO BAKE CHOCOLATEY CHEESECAKE  (Fridge) Ingredients :For the base :150 gms digestives (McVitie's) 1 Tbspn cocoa powder50 gms butter at room temperature10 gms sugar (2 tsp)Method : Pass the digestives through processor till they look like crumbs, and add cocoa powder, butter and sugar in the same and pulse for a minute or two till combined well. Take an 8" round springform (its a must) and press this mixture at the base with the help of a spoon or flat based steel bowl. Refrigerate it for 30 minutes.Ingredients for Cheesecake :100 gm castor sugar120 ml cream (fresh)200 gms cream cheese (mascarpone at room temperature)200 gm dark chocolate (mine was carrefour brand) 1 Tbsp gelatin2 Tbsp cocoa powder Method :Cream the cheese with the help of a spoon ( beating too much will spoil the texture of cheese) in a large bowl.Add sugar and keep mixing with spoon for another minute or two till well blended.In a small bowl, beat the fresh cream  till its fluffy.In a microwave safe  medium sized bowl, add the chopped dark chocolate, and melt on high. First 50 seconds,mix well, then for 10 seconds. ( melting time varies for microwave so be careful) Allow to cool a bit.Dissolve gelatin in 2 Tbspn of cold water and MW for 30 seconds till it dissolves completely. (Small bowl # 2)Add 2 Tbspn of warm water to 2 Tbspn of cocoa powder,  dilute well and keep aside.(Small bowl # 3 )Combine the whipped cream, cocoa solution into the dark melted chocolate with a low speed beater until all is well blended. Pour this mixture in the mascarpone cheese and sugar mixed bowl, beat well on low speed for less than a minute, add the gelatin till combined.Pour this mixture in the 8" spring form pan evenly on the bi[...]

Spinach-Feta Puffs for 'Adaptation: Blog Bites #3'


Spinach Feta Puffs as Appetizers Puffpastry squares ready to be filled-spinach feta mix alongside. Squares ready with filling to be popped into the oven Had made up my mind about taking part in the event hosted by Nupur of One Hot Stove, Blog Bites # 3 - ADAPTATION.Most of us due to many reasons surely adapt a recipe from blog and for me, Blogs, ever since I have discovered them, have been my cooking bible - nothing hardly goes wrong from a tried and tested recipe. This recipe below is from Asha of Foodies Hope/Aroma from one of her thousands of recipes! We had dined out and I was amazed at the use of Feta-Spinach in rolls which appealed to my kids, making me try this lovely Spinach and Feta Pockets by Asha (incase you feel lost, its at the end of the post, in the link alongside).I have chosen this many times tried recipe because it fits Nupur's theme perfectly. Asha has used crescent whereas I have used puffpastry squares. My family loves the filling and daughter even has the filling with chapatis. Just a perfect recipe for me.SPINACH N FETA PUFFS (click here for Asha's Recipe)Yields : 12 pcsIngredients :10-12 cubes of frozen spinach(approx one cup)100gm Feta cheese (I used Almarai Full cream Feta Cheese)3/4 tsp garlic powder1/2 tsp Italian herbsTiny pinch of red chili flakes1/4 tsp pepper powdersalt to taste12 frozen squares of puff pastry (I used Sunbullah brand)Method :In a microwave (mw) safe dish, on high power, mw the frozen cubes for 5 minutes. (Mw till all the water has evaporated and spinach looks dried, take care not to burn it. Mw it for 10 seconds everytime and check if it has not got done in 5 minutes.)Cool it. Add the garlic powder, herbs, flakes, pepper and salt, mix well. Combine the cheese with a spoon in the spinach mixture. Pre-heat the oven to 180C (that was as per instructions to bake on the puff pastry wrapper)Line a roasting tray or baking tray with parchment. In each square, place a tablespoon of the mix and pinch the sides. (Remember: If the spinach filling is watery, it will make the puffs soggy, hence ensure a dry mixture.) I pinched the opposite edges of the square with light touch of water as in above image. Place with an inch of spacing on the prepared tray and bake for 10-12minutes or until golden brown. Serve hot. Tips : 1. While making these, I experimented with mw to bring the frozen puff squares at a room temperature. I placed two squares from freezer on a plate and mw'd on a high for 10 seconds, one square for 5 seconds. It works fine if you have forgotten to thaw the squares. 2. Divide the filling to 12 portions or just place a tbspn each. If you have some spinach feta filling as left over, have it with chapatis, Chapati roll with spinach-feta : good lunch box idea for kids.Enjoy these Puffs as Appetizers or even as Snacks. Off the post goes to Nupur for Blogbites # 3, hope my entry is valid for your lovely event.[...]

Apricot Tea Bread


This recipe comes from ' 200 Cakes n Bakes' by Sara Lewis incidently my first ever 'purchased' book on baking.The use of tea decoction and using up my apricots made me go for this recipe. APRICOT TEA BREADPreparation time : 25 mins, plus soaking Baking Time : 1 hourIngredients :100 gms ready-to-eat dried apricots100 gms sultanas*100 gms raisins*150 gms caster sugar300 ml of strong tea275 gms self raising flour*1 tsp baking soda1 tsp ground cinnamon1 egg, beatenMethod : Put the dried fruits and sugar in a mixing bowl, add hot tea and mix together. Soak for 4 hours or overnight. Mix the flour, soda, cinnamon together, add to the soaked fruit with beaten egg, combine well.Spoon into a greased 1 kg loaf tin, its base and 2 long sides lined with wax paper. Spread the surface level, bake in the centre of a pre-heated oven @ 160 C for about 1 hour or until well risen, the top should crack and skewer inserted into the centre should come out clean.Leave to cool in the tin for 10 minutes, then loosen along the edges and lift out of tin using the lining paper, transfer to a wire rack. Cool completely. Cut into slices and spread with little butter to serve. Store, unbuttered, in an airtight tin for upto 1 week.* I used tutti-frutti in lace of raisins and sultanas. The bread tasted good when warmed.Sliced Apricot-Tea BreadHappy Baking to all my dear friends! [...]

Rice Paper Wraps- Veggie Rolls


Vegetable Roll - Rice Paper Wrap I was keen to try the Rolls Recipe, here long ago. I was thrilled to have found Blue Dragon brand of Rice Paper Wraps! I bought them, searched for video help on usage of the paper wraps, here and proceeded with my recipe which my family liked. Many Indian variations can be tried out on these rolls! This is a good recipe for kids, mess free, their fave sabji and rice or any variation can be wrapped in and they can relish on it! :) It took me only half an hour, to put this together! Time saver and filling!Serving Size : 8 wraps Ingredients : Rice Paper Wraps : 8 pcsOne dish of warm water Boiled Rice Noodles - 200 gms packageSteamed Veggies - Carrot, Peas, Capsicum,Beans - 1 1/2 cupRed Onion - 1 small mincedGarlic minced - 3-4 clovesOlive Oil - 2 tspPepper to tasteSalt to tasteSauce of your choice (We had with sweet chili sauce)Method :Boil 500 ml of water, with bit of salt, add the noodles and lower the flame. Once its done, drain and keep aside. Pass the veggies through food processor, grate mode, transfer to a mw safe bowl, sprinkle some water (maybe around 2-3 Tbspn) and on high, for 5-6 mins till wilted.In a kadhai, take olive oil, warm it and sweat the onion garlic, followed with the veggies and on a medium high flame, sauté it . Put off the flame, add salt and pepper to taste.Assemble the rolls :Do this step when you are ready to eat. Take a shallow pan with around a cup of water and let it get warm. Put the flame off. Dip the paper wrap each at a time till wet and take it on a clean surface or dish. Pat it with fingers so it gets wet evenly. Take some noodles on the damp wrap, place around a tablespoon or more of the sautééd veggies atop the noodles,wrap as per the video help. Framing the wrapping part in words, naaah .Serve with sauce of choice, eat immediately! Enjoy! [...]

MOLTEN LAVA or CHOCO LAVA CAKE ~ “The Best Chocolate Cake” ~ For Divyostav :D


Choco Lava Cake Going in the Oven- Ramekins in Waterbath.Jus Out-of-Oven - Molten Lava CakeI feel out of touch here, coming up for a event after...can't recall my last entry....yet would like to give it a try. :DThis is a special post for a dear blogger friend, Divya Kudua, who is hosting first ever event at her lovely space @ Easycooking, the event is The Best Chocolate Cake.Without any further digression, shall come to this lovely recipe which I have adapted from Show Me the Curry and Food Wishes, crisp on the out, gooey chocolatey goodness inside.Choco Lava /Molten Lava CakeServings : 4 Indivdual RamekinsIngredients : 100 gms milk choco chips100 gms butter unsalted1/4 cup all purpose flour2 heaped tsp Hershey's cocoa (optional)2 large eggs1/3 cup sugar (caster)1/2 tsp vanilla essenceButter for greasing( I used clarified butter/ghee)Method :Pre-heat oven to 180 °C. (Pls note that oven times and temperature differ for all.)Take the choco chips in a microwave safe bowl, melt for 30 seconds each time on high, till it melts. Chop the butter and mix well till combined to the melted chocochips. (Here can MW for 10 secs on high power). In a mixing bowl, whisk the eggs and sugar till lemony yellow. Add the smooth butter-chocochip mix to the egg mix and whisk till well combined.Add the vanilla essence. Add the flour and cocoa powder to the mix and whisk well till smooth.Pour in indivual ramekins - liberally greased with- butter; till half full. Tap it on counter to make it bubble-free. Bake for 15-16 mins in a water bath (as in pic). Once done, take it out, cool for 3-4 mins. (** Bake it for extra 4-5 mins if you don't want it gooey-oozy, for a bit mousse like insides.)Pass a knife along sides to loosen it, invert it slowly on a serving dish. Garnish if needed with icing sugar on top. (I skipped icing sugar, kids were already rushing to eat it! :) Greasing with ghee did not alter the taste. This cake was loved by all and polished off within an hour of baking! You may directly relish it from ramekins too.) Chk out the gooey choco oozing and crisp top!Here it comes to you Divu, for your 'THE BEST CHOCOLATE CAKE' EVENT. [...]

Omelette (As In a Fatayer ), Dabeli N Milkmaid Sweet


Egg Omelette (Moz Cheese) Served With Rainbow Toast Bread for Kids. Moz Cheese gets cooked inside and crisp on the outside.Eating out is pleasure when kids start loving the 'healthy' food served there. One such Mid-eastern dish / form of pie is an Egg Fatayer. (Varieties of Fatayer such as Spinach, Cheese etc are available to choose from! ) Egg is beaten along with salt and pepper as we usually do for our simple omelettes and one lovely addition is made in the beaten egg, which is then poured over a pizza like base and baked in traditional oven for around ten minutes. I thought of trying out the same at home, various times, having used sliced cheese, then the triangles and even the cream cheese :( ALL resulted in burnt omelette on a pan! Then it should have been mozzarella! Tried it out, VOILA! ..and here goes the easy-peasy kiddo type of omelette , made on gas top, minus the base. Its filling and healthy for kids! Has to be served hot!Egg Omelette-Fatayer Style.Ingredients :1 large eggSalt as per tastePepper powder 1 Tbspn Mozzarella Shreds1 Tbspn Vegetable OilMethod :Beat the egg along with salt and pepper. Heat the oil in a pan-medium flame. When the egg is well beaten, add the shreds directly from the freezer around 1 Tbspn, and fold in well with the egg mix, do not beat, pour in the hot pan. One side done, flip and cook the other side, serve hot along with bread as a sandwich or with rotis. (Once it cools , the cheese becomes chewy, hence serve hot.) One more variation is not to mix the cheese shreds in the egg mix, pour the egg mix in pan. When one side is done, sprinkle the frozen shreds on surface, and flip it carefully. When the omelette is done, the bottom side up, will have beautifully crisp cheese on top and soft omelette below. I do not have a photo of it. Children will scrape and eat the crisp cheese first :D(Shall try to post picture of EGG FATAYER in few days time. )Any other variation, do try it out, it is very filling any style you make ! More omelette details are here. Treasure the sight of child eating with love! :D DabeliVery popular street food of Mumbai, loved by one and all. Its available in two ways, the filling is sandwiched and given in a round bread or the bread is lightly toasted in butter and the filling is sandwiched. The tantalizing part is the crunch from nuts or dryfruits and sev. I love the toast version.Couldn't resist making it from MEERA @ ENJOY INDIAN FOOD, link from Tarala Dalal, just perfect measure and too good in taste. Follow the exact recipe and enjoy the praises! :D Thanks Meera! MOM'S DELIGHT- Condensed Milk, Biscuit,Cocoa Treat!Mom's Delight is a dessert that comes from Edible Garden by Nags.Thanks to you and your mom for sharing such a wonderful dessert, flavored best on the next day! (Made it in a 9" sqaure pan. Used 10 Digestives rest all being same! )Would post on a weekly basis atleast from now on! :D Thanks for your support dear friends! HAPPY VALENTINE'S DAY TO YOU ALL IN ADVANCE![...]

Welcome-2010, Err in FEB! Dhoddak-(Pan-IdliFry) , Candied Awala


Belated wishes of all that has passed n all that is to come!!!!!HAPPY 2010 and a HALA FEBRUARY! Already into Feb, yeah..thats common here after a long blogocomma, 10 months to be precise.Idli is the most common thing on breakfast table, all of us at times have looked for variation with our already bored kids as in making mini idlis, or stuffed ones etc. Here is one variation which I loved the most as a kid. My children too are fond of it. It has been called DHO-DD-ak, in Konkani, the only difference between idli fry and dhoddak is , batter is directly poured in a small kadhai, no steaming involved and its bigger than an idli, maybe around two and half idlis in one, is quite filling as well! The process is as follows :Recipe for IDLI batter is from here.Dhoddak / PAN-Idli FryIngredients :Idli batter as needed ( 2 cups will serve 4)The below is for each Dhoddak:1 Tbspn Coconut Oil (opt, u may choose vegetable oil)1/4 tsp mustard seeds1/4 tsp jeera seedsMethod for Dhoddak :Heat the kadhi. Add 3/4 Tbspn the oil, splutter rai and crackle jeera, on low flame, pour a ladle (approx 1/4 C to less than 1/2 C) batter, cover with lid and allow to cook. Around two minutes later, check for surface, should be cooked partially, without traces of raw batter. Drizzle the remaining oil, flip and cook uncovered for around 1-2 mins. Serve HOT with the seasoning facing top. Accompany the dish with normal coconut chutney.** The above pic is for my kids lunch, they don't like to bite into rai-jeera, so its skipped and served alongside honey. Size approx 3.5" in diameter. I have given those cuts so that it cools and tiny hands can have bite size pieces! :D ENJOY!!The other good yummy is made from Gooseberries, known as 'Awala' is a sweet after food treat.Sundried Meetha Awala / Candied AwalaIngredients :500 gms gooseberries250 gms sugar1/8th tsp pepper powder 1/8th tsp kala namak/black salt (normal wd do)Method : Wash the gooseberries, add double water in a vessel and pressure cook them upto only one whistle. Allow to cool, discard water in which it was boiled , they segment easily. De-seed them and in a 1 kg capacity glass bottle, which has been sterilized and dried, layer them with sugar.One layer of awala segments, one layer sugar. Once all the awala and sugar is used up close the lid tight and sundry in strong sun for upto 7 days. Pick the pieces from the bottle and lay them on a non-reactive plate, or a plate/tray lined with an aluminum foil. Let it dry on this for few hours on the counter sprinkle the pepper powder, kala namak and store this in an airtight container refrigerated. Eat after meals or simply :) Bet you can't resist! More posts to come up...hope I get a good kick out of this first post of 2010!! Have a great week!! [...]

Beetroot Puris, Paratha & Koshimbir! Yummy Mousse!


     Beetroot PurisThis recipe is  a simple adaptation from  'Palak Puris' recipe. I have boiled beets, blended them with spices and added the puree derived thereby only as a source to bind the dough for poori. Ingredients :1 big beet, chopped and boiled (pressure cooked in 2 cups water for 2 whistles)1 tsp red chili powdertable salt (around 1 tsp or as per taste)1 tsp cooking / vegetable oil1/4 tsp ajwain1 1/2 C whole wheat flour Method :In a grinder, blend the boiled and cooled beet pieces to make a paste, use a tablespoon of beet boiled water if needed. It should not be watery but just sauce consistency. Take atta in a wide bowl, add salt, chili powder, oil and mix well. Add the ground paste of beetroot and knead well. Make balls, roll out to 2 inch discs and deep fry in hot oil. (I got 18 puris) Serve hot with accompaniment of your choice, I served alongside Aloo Matar- Red Aloo Matar, the water used for boiling beet was used up in this curry, making it a good red match with the RED pooris! :)Kids liked it as 'Red Puris' there was no beet taste at all making it a hit with kids and adults.  Beet-Paneer ParathasIngredients :Filling :1 big beet ( grated-raw)150 gms crumbled paneer1 tsp ginger garlic paste1 tsp sugar1 tsp salt (as per taste)1/4 tsp ajwain1/2 tsp jeera powder1/2 tsp coriander powder1/2 -1 tsp chili powder1 tsp oilDough :For 10 balls3 cup atta/whole wheat flour1 1/4 cup water1/2 tsp salt1 tsp oilMethod : Make the dough and cover and keep for 30 minutes. Filling :-In a kadhai, heat oil, add the grated beetroot and saute for 2-3 minutes on high flame, reduce the flame, cover and cook without water for 5 more minutes. Uncover, add paneer, mix well ginger garlic paste, ajwain, jeera- coriander and chili powders mix well add sugar and salt, let it  combine well, check for dry consistency and put off the flame. Check the flavour.Let the filling cool completely.Make 10 portions from the dough and roll out each to 3 inch discs, spoon a tablespoon of filling as in the picture above, seal the edges and roll out with minimum dredging into parathas. Heat tava, brush some oil, fry this on both sides till done.Serve with plain curds or any veggie of your choice!The filling if excess can be stored in an airtight container and refridgerated. My hubby loved this a lot, a rare thing ...:D He wanted me to make parathas next day as well. So from the leftover filling, I made 3 parathas, had around half cup of filling left, which I turned to bhaaji/subzi by heating a tsp oil, adding half a tsp rai, few curry leaves and sauteeing this filling , packed it as subzi with chapatis. The next one is a dish from Her tasty koshimbeer from beetroot was liked instantly! Thanks for this lovely Beetroot Koshimbeer recipe ....simple and tasty! THANK YOU MAYA!!Kuch Meetha??? :D  Deeba, whose droololicious dishes n desserts and lovely writeup which extracts equal amounts of drools too, has an array to choose from! This lovely Strawberry Choco dessert comes from her!  I use hung yogurt to make my fave Shrikhand, but going one level up with that Shrikhand, as yogurt cheese appealed a lot to me! Glad it did! Thanks Deeba! I would truly take ages to do things you dish out with such grace and ease! Day after day, post after post! Oh yum!CHOCOLATE STRAWBERRY HUNG-YOGURT MINI MOUSSE!Ending March on this sweet note as  new  academic year begins for my preschoolers! :D [...]

Dorayaki (Japanese Dessert), Lemon Atta Cake, Sandstorm.


DORAYAKI (Japanese Dessert-Pancake with Sweet Bean Filling)Watching too much of Kiddo-stuff can hit you at a spot where you are most sensitive...FOOD part of it..when you watch a Hindi dubbed Japanese cartoon end up picking-up more about their food ! Especially when a character loves eating a sweet speciality..DORA CAKES..what happens when the name is hammered daily...well for me, ended up googling and not finding much results but this....sounded very easy..the hard task was finding Anko Azuki Beans/ Yude Azuki Beans which looks nothing but sweetened maroon Rajma seeds-like..please enlighten me on the 'beans' part foodie ladies! But found it here and was just dancing for tastes too good..the second pic is of the ready to use Can of sweet Azuki Bean.     Yude Azuki Bean Can (125 gms nett)  So here goes the recipe.. (Kindly click the link for recipe.)Yield : 10 pancakes which have to be sandwiched so you get 5 DORA YAKI's .The taste is subtle and sponge cake like and the filling is protien rich and sweet too!I just had to follow instructions, cool the pancakes and fill each with two teaspoons of the paste.It tasted yummy and alternately, even CUSTARD FILLING seems to go well with these! DON'T HAVE TO WAIT TO FIND BEAN FILLING..ANYTHING LIKE NUTELLA, CUSTARD GOES WELL WITH IT..ITS TOO HEAVY ON TUMMY TOO. :D The next in line was the lovely Lemon Flavored Cake made with ATTA..It was a super duper hit.. From Sunita's here : Lemon Coconut CakeMy notes : I forgot the coconut she has sprinkled. I fell short of 4 tbsp cashews, which needed to be topped on the cake, so substitued with pistachio pcs. In my oven baked the cake at bottom rack - 180C @ 20mins , as I used 12 x 5" baking tray. It got beautiful golden color contrasting with the beautiful green pistachios. It was moist n fluffy, tasted mildly of the lemon and surely not eggy at all!! The yum pics below. Thanks so much Sunita!! This will be a regular feature in cakes henceforth!HAVE A PIECE! :DLastly the delayed posting of an Orangy Sandstorm that blinded visibility throughout Kuwait on 11th of Feb, 2009.  Something to match the color of Lemon Cake! :D (Asha- FOR YOU! :D)   View of Storm from my FlatHave a great Weekend! .[...]

Magical Leaves- Dishes: Patholi & Pathrado HBJ


"Being raised in a Konkani family and married into a Keralite one, has its own culinary advantages!" - Purnima :D Some times readers should take quotes from us too! :) Deeba, hope u don't mind silly me!Coming to this post home has been a bhandaar of Konkani getting all the limelight every single day! The dishes I am sharing today involve the use of leaves, first dish is a sweet dish made using Turmeric Leaves the other one using Paatra or Colocasia Leaves.'Patholi' is a sweet dish and has been blogged so beautifully by my fellow Konkani bloggers, but the gist of it is, a layer of ground rice+coconut, followed with a layer of 'Chuna' ie. wet grated coconut+jaggery mixture in center, steamed for ten minutes, after which the leaf is discarded and the steamed delicacy is devoured with a dollop of home made 'Toop' or clarified butter! Oh I love this heavenly sweet...yes..over any cakes too! :)  Flavors registered at childhood seldom leave the brains! :) Vee, thanks a lot !Recipe Source : VEE @ Past Present and Me...The Patholi Pictorial ... HEREBefore steamingReady to eat! Wt dollop of Ghee -INDULGE!'Pathrado' is taken as a snack or side dish of Manglorean Konkani cuisine which is either steamed, shallow fried or curried once steamed! This is TAL-la-Lo, as in fried one. Its again a bunch of leaves..Colocasia or Paatra leaves on which a ground spicy mixture is applied, using 8-10 layers of leaves and the ground paste as a binding and taste enhancing agent, rolled up as in swiss roll, steamed for 20 mins and savoured! Do check Shilpa's pictorial. THANKYOU SHILPA.Recipe Source : Aayis Recipes , Pathrado ... HERE Shallow Fried after steaming and coolingThis post is being dedicated to another close and dear friend of mine, who stuck through thick and thin, throughout college days..Juby..HAPPY BIRTHDAY JUBS! (HBJ--that is what appears in my title! :D) Knowing how you love such regional specialities, here goes a sweet n spicy one in your name!! :) How can I end a Birthday post, without a sweet -- Ah.. nostalgic  5th Feb, makes me oops..Us!EGGLESS BANANA WALNUT MUFFINS from DIVYA here. Thankyou Divu!May GOD be with you JUBY in every endeavour you undertake, making you SUCCESSFUL, HAPPY, HEALTHY N WEALTHY!! HUGS!.[...]

THE KHAIK - Chocolate Truffle


Chocolate Truffle Cake (CTC)Few days ago, my little one completed 3! How time flies blah blah....but the amazing part is he is slow in speaking yet firm in his decisions! He was very sure of what his cake should be, ever since his sis turned 4 and got a Barbie Princess cake done by amateur me! He went on and on since November 08 ..  'Amma, Banee Khaik ..Kaatik' and stuck to it! (Amma,  Barney Cake for Kartik) :D :D  This was from La Baguette store-  sugar paste print of Beach Party -Barney theme.I have loved to bake eversince I started blogging, no stories on my love for baking , piping, frosting, decorating cakes, though I have long way to go, yet many encouragements from fellow bloggers makes me attempt varieties and more! :D TKS for encouraging! Ummmmm... coming back to,  from where I digressed, any occassion to be celebrated is now B.A.K.I.N.G  for me, poor 'Payasams' are now shown the door or rather made on lesser occassions! cutting the crap, coming to the story, I did pester Meera to give me ideas, which she did, such a sweetheart, but I had no confidence of executing the carved/sculpted cakes nor did I have the right my pestering set off to Namratha of Finger Licking Food, here..chk for yourself the final comments...:D :D and settled for something within my capacity, her yummy CHOCOLATE TRUFFLE CAKE from me for my son, who enjoyed it thoroughly!  Here's a slice ..Vertical Section CTCI was not able to get a good looking pic, had to click superfast b4 it was taken! :D Also had piped the cake with whipped cream and done the sides with chocolate gratings- fine one..not shavings.A dense yet flavorful cake with Ganache lending a unique flavor, quite a hit amidst chocolate lovers, rightfully!  Thanks Namratha, thanks Meera!.[...]

Mumbai Style Pav Making... I Am Getting There! Matkichi Usal N Malai Cookies


I have been craving for the pav that tastes exactly like the ones we get in Mumbai but in started baking from my fellow bloggers, as addictive as baking can be, I was no stranger to this bakodiction, got my measures to suit our tastes after several attempts! I stick to the measures below . Makes 15 pav ... Total time taken.. (15 mins for yeast + 15 mins kneading+ 2 hours rising time+ 25mins rising time + 12 mins baking)Please adjust time 3 hrs ahead,  the time you  wish to have pav ready on table! Ingredients..Active dry yeast : 1 1/2 tsp250 ml warm water (mw on high for 40-50 secs)1 tbsp sugar (any would do..white granulated / brown demerara etc)4 cups maida (all purpose flour) divided into 3 1/2 cups + 1/2 cup2 tbspn olive oil1-2 tsp salt (as per ur liking -this will turn out like mumbai pav in saltiness)Method : Step 1. In a double sized bowl(capacity 500ml ) , combine sugar and yeast- pour the warm water over it, mix well with a spoon. Keep aside till it doubles up in volume, happens in around 10 mins -the more it foams, the better.Step 2. In a big bowl, add 3 cups flour, add salt, extra virgin olive oil, combine well. Make a well in center, pour the yeast mixture, take some flour frm the sides n make a pasty mix with spoon. Then mix in the rest of the 3 cups flour along the sides into the paste and keep kneading, add the balance 1/2 cup, knead, then the rest 1/2C add little water if needed or even a tbspn of milk would do.Step 3. Knead for ten mins till the dough is soft, smooth and pliable. Shape it round, apply some olive oil to the base n sides of the bowl, place this dough in center, apply little oil on surface of dough, cover with a kitchen towel or cling wrap..leave to rise in a warm area for 2 hoursStep 4. Once the dough has risen n is doubled up in size, hit it down, keep kneading till the bubbles n air has been punched out. Apply little oil on palms for this. Then divide into 14-15 round portions, golf ball sized. Step 5. Line a 12x5 tray, wth parchment paper, place the rounded dough touching each other, in a row, cover with towl n let it rest for approx 15-25 mins till it doubles up in volume. Step 6. Preheat the oven to 200C for 10 mins, (do this along with Step 5. to save on time)  reduce the temp to 180C and place this tray in for 10-12 mins, keep checking towards the end as oven temp varies. If you find the surface golden brown, its ready, or bake until it is.  Step 7. Take it out, apply butter on top for glaze. Remove to wire rack and eat hot or cool it.TIP : THE MORE THE DOUGH RISES IN STEP 5, THE BETTER IT BAKES GIVING ASOFT N COTTON LIKE TEXTURE, PLUS IT MELTS IN MOUTH! SERVE WITH ANY OF YOUR FAVE CURRIES! These pavs got  a lovely height of almost 2" plus, as it rose for around 30 mins. Remember to keep it covered though.This time it was with Matkichi Usal- Gravy Form, (needed for bread) from here.  (Jayashree Mudaliar's@Sinful Indulgence)I hv grown up with Usal as staple in breakfast for weekends, hence carrying forward the  tradition of weekend brunch with home made pav and usal!  Here is another variety of Usal with Whole Moong.Try it with chapatis for dinner, gives a different taste altogether!  Thanks for sharing this simple and yet aromatic usal Jayashree.Finally a sweet, this time around, MALAI COOKIES, the Oooh so yum n flavorsome from Divya's /Easy Cooking blog, inspired by Nita Mehta's book, which she made with home made collection of malai, and I lazily used the store tetra pack malai/Thick Cream.Thanks Divu! Its best treat for kids! Have a lovely weekend!! .[...]



CLICK RED....  STRAWBERRY FRAISE SPIRAL is my entry that goes to Jugalbandi.  Had an option of the below one, found some flaws, found the above a bit better than second one, hence the one above  is being  sent across to CLICK.An Apple A Day, Keeps the Doc Away, IF the Doc is Handsome, Put the Apple Away!The pic above is of Chocoberry - Strawberry Shake, I blended a cup of frozen berries  with a tbspn of cream and sugar, topped with a layer of dark choc, whipped cream, dark chocolate shavings and piped the fraise on top. Initially I had wanted to send the entire glass full to CLICK, but didn't find it RED enough, so the topping was clicked. :) For all those comments who nudged me into giving the full pic n recipe...for you! (serves 2)..[...]

A Quickie Breakfast, 3 min Garlic Bread MW Grill, MW Pedha


While thinking of a quick to assemble breakfast, this is the one that races mind. This recipe is from a friend of mine, Kavita. She had told us to try it few years ago, eversince its become a part of our breakfast when we need to come up with something very fast and less time consuming, yet filling. THANKYOU KAVI.Ingredients :Knorr Mayo-Chilli (Mayonnaise) (Its contains EGG )Fresh LettuceBread Slices of your choice (Multigrain, Brown, Normal Toast, Milk Bread etc)Method :Trim off the brown edges, spread mayo on each slice, sandwich the cut lettuce leaves in between.Enjoyyyyyyyy! (You can add regular veg/non-veg sandwich ingredients too --eg sliced tomatoes, onions, cucumber, boiled eggs/potatoes sliced etc.... all variations can be incorporated as per your taste!)The second quickie appetiser/breakfast is THE famous GARLIC BREAD. No its not baked bread with garlic, its a French loaf bought from the store, cut diagnolly, then processed. Here goes the recipe from a friend again, Lalitha, who inspired the enthusiasm in cooking beyond what was already known! Thanks Lali.The GRILL function of MW is used in the making of this dish.Ingredients :1 medium french loaf/ baguette100 gms/1 stick salted butter (Amul) at room temperature1/4 tsp freshly ground pepper2 cloves crushed garlic(big)1 tbspn parsely / coriander (finely chopped)Mozerrella Cheese gratedMethod :Slice the loaf diagnolly, two inches each slice. In a bowl, take the softened (not melted) butter, mix pepper powder, crushed garlic and coriander leaves uniformly. Spread this mixture on both sides of the slice. Arrange it on the grill stand and sprinkle the grated moz. cheese as per your need. (If using salted butter, no need to add salt, if not..please check on salt)Place the grill stand in MW carefully. Set the grill function and timer to 1 minute. Again set the time to 1 min. Lastly 20-30 secs, keep a close eye on the slices, the moz shd just melt and turn golden on top. DoNOT remove immediately, give some standing time, as the grill is hot and working. Take the grill out carefully after a minute, serve hot with sauce.Once the time is set, for second round, remember to REDUCE the time, in my case, 2 minutes as the grill is very hot. The subsequent rounds are done faster. We like to have this home made one as BREAKFAST over appetiser. :D ENJOY with a dollop of sauce and do not forget to have hot tea/coffee alongside! Thirdly, this yummy MW pedha, which my friend Kavita had first told me about around 2 1/2 years back. Since we made it several times, we got fed its about after 2 years I have made these getting inspired by Usha@VegInspirations - HERE. We had prepared it in the same manner with those two basic ingredients. One has to remember only one point here, DONOT eat it fresh, it tends to be chewy/sticky, keep it refrigerated for upto 2 days(if the room temperature is below 25C, ie. its winter, then keep them in foil/clingwrap/ziplock outside) and then it would taste like shop wala pedha! :D I have used cookie mould to shape them in this picture. Got around 16 pieces.Ingredients :200 gms sweetened condensed milk3/4th Cup fortified milk powder1 pinch saffron 2 tsp cardamom powderMethod :In a MW safe bowl (8" diameter, deep by 3 " - the mixture bubbles up and rises double its height), combine the condensed milk n milk powder along with saffron and elaichi powder. On HIGH power, set timer to 1 MIN, give a minute of standing time, mix, keep it back, again set for 1 min...check closely for bubbling . Set timer again to 20 seconds -30 secs, depending on your mw. It should not brown / burn.Give standing time of 10 mins before taking it out. Cool or semi-cooled, you can easily shape it,[...]

HAPPY BDAY MAHA(Eggless MW Chocolate Cake)


Mahalakshmi and I have been close friends ever since our college days, today is her Birthday hence a virtual cake which compliments your nature--
For you Maha...Cheers to you , Wish you the very Best in Life. HOPE U LIKE IT! 

Am posting this SUPERMOIST MW Cake for you to bake at home...and enjoy your day!

This is a cake from Divya/Easycooking which I loved completely, though the Mocha (coffee) icing is not liked by all, it can be skipped/substituted with cocoa powder. A yummy cake which my kids enjoyed thoroughly despite coffee :D. Thanks Divya for posting this! Would surely bake the cake again! 8 mins is all it takes! 
(The only change I did was to use 160 ml evaporated milk + 40 gms fine white sugar in place of condensed milk and skipped coke altogether. The mw deep dish needs good amount of greasing, which I did with butter flavored veg ghee instead of actual butter..THE CAKE STAYS SUPER MOIST EVEN THE FOLLOWING DAY! )

I used sprinkles in place of nuts as kids find it more attractive. THEY DID! 




Ambyacha Sheera (Mango Sheera)


Sheera ...yum...something which being raised in Mumbai or Maharashtra can not overlook. 'Prasad' in many temples here seems incomplete without this delectable semolina dish, and versatile that it is can be made plain or with dry fruits or  uses up many fruits in combination like A Ripe Banana (For Prasad), Pineapple, Apple or Mango King-Alphonso too..the latter 3 being used for pure pleasure of having dessert! When I read at Anupama's Food-N-More blog, here, I was just smitten by the beauty of it depicted by her lens, her mould making it more scrumptious than ever, the directions so clear and was soon into the kitchen to fulfil that craving. This is the umpteenth time thereafter that I have made this using up mango pulp. (Previously had used the fresh pulp of Alphonso!)Coming to this recipe, I have not used cup, but katori/vaati  as measure.Ingredients :1 vaati fine rava/semolina2 vaati alphonso mango pulp (In this I used the thawed pulp of alphonso)2 vaati milk (whole milk heated upto boiling temperature)1 1/2 vaati fine sugar1/4 vaati tup/ghee2 tsp elaichi pud/ cardamom pwdr1 big pinch / half tsp saffron (which I mixed in the hot milk)Few sliced almonds for garnishing (optional) Method :In a wide bottom kadhai,  melt ghee, add rava to it, roast on low flame constantly stirring till the rava changes color evenly and a beautiful aroma emanates. Alongside, heat the milk on low, once it boils put off the flame.  Once the rava is roasted, milk boiled, start pouring milk in the rava mixture while still stirring in circular motion so that the entire milk blends well with rava, see that no lumps are formed, also remember to take a tall spatula for safety of hands. Cover with lid and let it cook in its steam for around 5 minutes. Uncover and add sugar. Mix well. The sugar will dissolve, cover and let it cook for another few seconds. Put off the flame, add the mango pulp, cardamom powder in quick succession and combine well. Allow to cool. In my side of family,  a ghee-greased thaali is taken , the semi-cooled SHEERA is patted on the plate, with aid of flat spatula which again is greased with a bit of ghee so that sheera doesn't stick to it and scored with knife into diamond shape. It is served in this shape when its completely cooled. :D KINDLY COLLECT YOUR SHARE! (THIS is a special post for MEERA/ ENJOY INDIAN FOOD on COMPLETION OF 500+ YUMMY MEANINGFUL POSTS!! CHEERS MEERA! ) .[...]

HAPPY 2009!


WELCOME 2009(Eggless Chocolate Cake,  Ganache filling, Whipped cream with Alphonso Puree Icing)(Brownies with Vanilla Scoop) frm hereHAPPY NEW YEAR TO YOU ALL Some Cakes n Sweets to welcome the New Year!Microwaved Besan Laddoos - Frm Tee/ BhaatukliHAVE A WONDERFUL YEAR AHEAD, MAY ALL YOUR LOVELY WISHES COME TRUE!(PS : Does anyone have problem with blogger during loading pics or placing them near right text or deleting them?I seem to be having difficulty since past few months. Any solutions, kindly do comment, would be of great help!)[...]

My Fave Gadget : Kitchen Treasure Hunt


                                             BATTERY OPERATED BEATER/WHISK MILK FROTHER-ORIGINAL NAME My Drink of  Hot Coffee-frothy as I like it!For my kids-Foamy Chocy-drinkI am hurrying this post across to Dibs@Chitra Amma's Kitchen. For the event hosted by them, I can think of only this fave. gadget of mine which is used several times in a day! :D The gadget of my choice is a Kitchen Appliance - a small battery operated Beater/Whisk from IKEA, which can be inserted into the cup or bowl for whisking the coffee / chocolate drink with milk or beating eggs within a jiffy. The gadget is very economical (KWD 0.600 or approx 90INR)  considering the rough daily use, requires two rechargeable pencil batteries which last for a month to me. This gadget is two year old. Here  I  have taken pics of the gadget at work.... Original, unflavored  soy milk,  added a tsp of sugar, a tsp of chocolate powder, spoon kept in  the mug /cup so that when the beater is churning the milk, its spill force is controlled by spoon thus preventing a spill. Works and mixes best in 15 seconds. Similarly, I do not make coffee like majority do. I take a cup of milk,  mw it for 1 min add sugar, coffee pwdr and use this gadget to give me the perfect foam, perfect temperature and perfect taste that I crave for. I am not able to post the complete set of stepwise pics due to some problem. Would try to update more pics here as soon as possible. Am sure many of you would love this time saver gadget be it beating eggs or stirring sugar in your cuppa! Whatsay?? :D This post is off last minute to DIBS to join the carvan of  Kitchen Treasure Hunt. .[...]

A CENTURY -Barbie Doll Cake : Over-Studded with M&Ms (Eggless, Butterfree, Chocolate)


Hello dear friends n fellow foodies! Absolutely unplanned but just could not post anything.My family's deep and heartfelt 'Shraddhanjali' to the brave and victims of 26th Nov '08 tragedy. (I am in no position to comment on what happened to our dear city hereafter! Just praying that this brutality ceases. )Coming to the food post, this being my 100th post, would like to keep it short and simple.Thanking all the lovely food bloggers whom I visit, the one's who know me, who have inspired me in cooking a variety and also made me bake, thankyou to all, for those lovely and encouraging words that makes me try for more and moreso thanks for trying out the recipes you found user-friendly :DThis is a birthday cake, I baked, constructed and decorated for my daughter Kriti, on her 4th Birthday (8th of Nov) in accordance to her instructions. Am glad that not only was she proud of the looks (which are visibly beginner's) but also relished it over a store bought one.This post is being dedicated to my absolutely mindblowing daughter for all her support from this age to me!This is an EGGLESS CHOCOLATE CAKE - from Hetal, Anuja @Show me the curry -ORIGINAL RECIPE here- have not made any changes.Its not only eggless but moist and butter free too! **HAVE BAKED IT THRICE NOW**Ingredients for Choco Cake:1.5 Cups All purpose flour/Maida3 tbspn Cocoa powder (dark)1 tsp baking soda1 Cup fine sugar1/2 tsp salt5 tbspn vegetable oil1 tbspn white distilled vinegar1 tsp vanilla essence1 Cup cold waterMethod of Baking it:In a large bowl, sift together maida,cocoa and baking soda, mix the sugar and salt well.In another bowl, mix the cold water, oil, vinegar, vanilla essence. Make a well in the center of thedry ingredients, add the liquid mixture, whisk well or until uniform, should be free from bubbles. In a pre-heated oven, at 180 deg C - 9" by 9" square bake for 30 - 35 mins till inserted toothpick at center of the cake comes clean. Transfer onto a wire rack cool it completely.*This was the basic Recipe*Assembling : I had baked double measure, One in a bowl shaped steel vessel and another in a pan.Shaped them into three concentric circles. Video help from - here.Made ganache to glue them -Ganache -200 ml whipped cream, bring to a boil. Chop and keep 200 gms bitter sweet bar.Take the saucepan with simmering cream off heat source, add all of the chocolate and keep stirring in circular motion, till a dark chocolatey concoction of body lotion consistency is reached - add a tablespoon of honey. Mix well. Keep aside. Arrange the large circle of cake on a waxed paper pour ganache in center, spread with spoon leaving half cm along edges. Repeat with other parts.Keep the abdomen above part of Barbie doll ready and insert it neatly into the top part. Remeber to say 'hands up Barbie' if you don't want her to spoil her would be dress! :DPour ganache over the body as in this pic to dress the upper part of her body. Use tooth pic for applying straps. Leave this to dry for few hours.Icing - Swapna/Swapna's Cuisine was of great help for making this. Used her PERFECT icing.100 gms butter, 200 gms powdered sugar, few drops vanilla essence, few drops red color.Mixer with stand- In a bowl take room temperature butter, add sugar powder... speed medium ...time 2 mins beat, add the vanilla and coloring and beat well. Those who are good with piping can pipe designs with nozzles..should go for double measure of icing stated here.I applied the icing to the doll's body as well as over studded it with two packets of M&M large.Then moved the doll on a foiled[...]

Pav Bhaaji - Bombay Style, Rasmalai


Pav Bhaaji is one special dish which was devoured as a teenager on parties. Birthday parties, especially, were incomplete without the 'Shiv Sagar' Pav Bhaaji served in Borivili West. :DCommenting behind a seated group, in a bid to procure seats for our group, was another recreation! :)My mom and mil are thee thee best in making this yummy dish, recreating the magic at home!This is the very first time I attempted making 'Pav' at home as well.I yet have to bake Anjali's/Annaparabramha MUMBAI pav recipe.(the links that I followed are Jugalbandi- here, A Whirl of Aromas -here ) .From Vini, got a link to breadworld dot com, the recipe is here. Thats what I followed, the glaze I followed Vini's butter glaze tip.So here is the recipe for Pao / Pav.PAV/PAOIngredients : 2 1/2 cups maida /all-purpose flour 2 tbspn sugar 1 tsp salt 1 sachet Instant Yeast (SAF-brand-11gms)1/2 cup milk 1/4 cup water 2 tbsp soft butter soft butter for glazingMethod :In the bowl with mixer attachment combine 1 cup flour, yeast, sugar and salt. Heat the butter, milk, water until warm -temp 120-130F. Attach the hooks for kneading, add the liquid little by little and beat for 2 mintues on a medium speed, keep scraping the sides. (Donot skip the 'beat-4-2-mins' step-I found dough more elastic due to this step. ) Add the remaining flour (1 1/2 C) and knead for 8-10 minutes into soft dough. Cover with a damp cloth, resting time - 10-15 mins.This would rise after the specified time. Line a sheet with parchment paper, divide the dough into 10 round balls, arrange with little space on the lined sheet, cover again with the damp cloth and leave in a warm place for 30 minutes to rise. The dough balls should be double in size, if not leave for some more time, instant yeast works fast. I got mine ready in 40 minutes.Pre-heat oven to 400F for 10-12 minutes or till it browns lightly on top. (My setting, 180C/10 mins- then removed and brushed each of these with soft butter.)Remove from baking sheet and IMMEDIATELY transfer to wire rack for cooling. (Anjali's tip - If you leave it on the baking sheet, the bread will sweat.)We have lovely Pav here, mine got more tanned! :D But a very good experience and tasted good!Served it with PAV BHAAJI- my mil's recipe.Ingredients :Vegetable Oil3 medium onions3 large tomatoes2 green chillies1 inch ginger chopped finely2 large cloves of garlic chopped finely2 Cups frozen mixed veggies(or 1/2 C peas, 1 big carrot, 100 gms french beans -topped,trimmed and broken to one inch length)100 gm cauliflower1 medium capsicum2 large potatoes2 tsp soft buttersalthaldi/turmeric powder1 tbspn Everest Pav Bhaaji Masala1 tsp chili powder1/2 tsp garam masala powder (optional)3 tbspn coriander leaves-garnishing1 tsp butter per person (less or more for garnish/skip)Method : Wash and cook the potatoes, carrot, beans, peas,capsicum and cauliflower upto 3 whistles with quarter quantity of water, salt and haldi.In a kadhai, heat oil, fry the sliced onions till transculent, cool, grind to paste, keep aside.Add little oil, add chopped tomatoes, stir in between, till mushy and leaves the sides of pan. Cool, grind. Keep aside.Take a heavy bottom kadhai, heat a tbspn of oil (or less) add the ginger garlic , saute till light brown, add green chilies, add the onion paste, saute for a minute or two, the tomato paste and mix in well. Add the pav bhaaji masala, red chili powder and garam masala and mix well. Allow to simmer. In the meanwhile, take the boiled veggies, drain excess water, they will be in shape, perfectly cooked[...]

Baby Corn Manchurian, Veg Rice Chinese, Potato Bhajiyas, Coconut Laddoos


Baby Corn Manchurian (click on it for recipe)Having picked up a lovely tray of cute little baby corn, got this wonderful recipe -easy and super delicious!! To go with it, made this rice, full of veggies on hand...truly complimented the dish! Made it from an old hand written stir fry recipe, and altered it a bit.Vegetable Rice - Indo-Chinese styleIngredients :4 Cups boiled and cooled rice (any long grained white rice would do)10 white button mushrooms sliced4 spring onions, whites -chopped (save greens for garnishing)1 carrot (cut lengthwise, thin, 2" long - 1/2 cup)1 capsicum (de-seeded , chopped lengthwise-I used red bell pepper)4 cloves garlic (finely chopped)1 tbspn olive oil (extra virgin)pinch of pepper powder2 tbspn tomato ketchup1 tsp garlic chilli sauce (increase qty for more heat)1 tbspn soy (mild sweet) sauce1 tsp oyster sauce (optional)Salt to tasteMethod :Heat olive oil in a wok/kadhai. Add the garlic, saute it for about a minute. Add the chopped whites (approx 1/4 cup) of spring onion, add carrot, capsicum saute each for a minute or two, brown the mushrooms, add little salt and pepper. (Till this stage its normal stir fried veggies, you can have it hot as it is ...or proceed further )Add the cooled rice and mix well. Add the sauces and mix well with spatula. Garnish with the spring onion greens. Check salt..some sauces do have salt content in them.Serve along with Baby Corn Manchurian! Its lipsmacking tasty!!Snack time!!! The potato bhajias that I have often savoured as kid 'Batatya Bajjo' in Konkani is the way my mother prepares these. ( My only addition is the garam masala!)We indulged in this after many months! :DIngredients :2 potatoes, washed clean , wiped and sliced a bit thickly than wafers1/2 Cup besan (gram flour)salt1 tsp red chili powderpinch of haldibig pinch garam masala powder1 tsp ajwainwaterOil to deep fryMethod :Take besan in a wide-mouth bowl. Add chili powder, haldi, garam masala, ajwain, salt. Add water to it little by little make it lump free and of sauce consistency. DONOT add too much water. If the paste looks watery, add more beasan and make it sauce consistency.Heat the oil on medium flame, leave a tiny drop of this batter into the oil, if it rises the oil is ready for pakoras/bhajias. Dip the slices one by one in batter, coat them evenly and slide them carefully in the hot oil. Do not over crowd the oil kadhai. Fry in batches. Serve hot with sauce.Enjoyyyyy with a steaming hot beverage!Ending without meetha...impossible. I used to love the milkmaid coconut laddoos ad as a kid, also used to finish off these in matter of minutes! Mom had to hide these or chide me for over-indulging! :) These below are made from freshly scraped coconut which I had to finish off.Coconut Laddoos Ingredients :1 cup scraped coconut5 tbspn sweetened condensed milkElaichi / cardamom powder -a big pinchSaffron a tiny pinchyellow color two drops1/2 tsp gheeMethod :Heat a heavy bottom kadhai, add the coconut and condensed milk and keep stirring on a medium flame for 10 minutes or till the mixture comes together. Add the saffron, elaichi powder and color and mix it enough to combine uniformly.After it cools a bit, say in 5 minutes, apply ghee to fingers and palms, roll into balls.Garnish with your choice of dry fruits. I didn't, but yet these were tasty and yes...nothing goes wrong with coconut and condensed milk ! :DHeavenly Bites the taste lingering for a loooooooooong time ....[...]

--Missed Crusts! ~Rajma, Kofta , Eggless Cookies and Jamuns


MOZ PUFFS15 mins bake time@180C, rolled out the frozen n thawed pastry sheets , cut into squares filled with shred mozerella cheese, pepper and fresh coriander leaves and baked. I 'Clicked' but I missed the date!!! Aaaaaaarrrrrrrrrrrrrrrrrrrrrrrr! How C(rusty) my brains are!Those are one of the puffs I tried with shred moz and pepper for filling for kids. They gobbled on it! Well with the amazing crisp taste and kid-friendly filling, its surprising if they wouldn't! :DSorry Bee -- on missing out ! RAJMA MASALA.A yummy Rajma-masala made with simple recipe from Chef Sanjay Thumma - which went on well with chapatis/rotis.The next dish is also from the same Chef, MALAI KOFTA ...was very tasty indeed! Step 1 : All boiled veggies to be rolled into balls - dipped in cornflour and deepfried.Step 2 : Make gravy and add these to them.Step 3 : HOOOGGGGGGGGG! :DYou truly can't stop, these are soooo tasteful!** I used Moz shred cheese instead of paneer.Thanks Mr. Sanjay Thumma, your techiques are surely bringing in better reviews from the better half n kids!Few cookies which went wrong in shape but great to taste...if you can guess with a glance at them:Eggless Walnut Cookies and Thumbprint (???) Jam Cookies with them!I wish to rename mine as PAW print cookies! :D No one in the blog world must have goofed up on this lovely cookie, I let the butter go too soft and got this shape as a consequence!Nevertheless, they tasted gooodddddddd!The jam I used was from IKEA food, Blueberry extra jam. Recipe from our sweet Mansi - here.Thanks Mansi@ Fun-n-Food!!GULAB JAMUNS - WITH MILK POWDERThis one comes from Kamala @ Moms Recipes here, unique thing is I made GJ first time with milk powder instead of a mix! Thanks Kamala -these tasted too good, plus addition of rose water gives a lovely scent of 'GULAB' to jamuns!The first time I made Gits GJ was way back in my 8th std, the insides being raw! :D This must be the only thing besides chapati making that I tried my hands at during my teenage.. I envy u Meera for trying out chicken! :DHAPPY NAVARATRI TO ALL OF YOU --am missing my Mumbai Dandias!!!!!!!![...]

RV Cake - CC Frosting ~ Egg Puffs ~Vegetable Pulao


Constructed a Red Velvet Cake with Cream Cheese Frosting which was appealing to me since loooooong... the toppings are semi sweet chocolate chips frm Hershey's, few cherries and sprinkles on the sides.Resource : From here.Made some Egg Puffs for evening , which did a disappearing act the moment they were out of oven :DSource : Vahrehvah dot com. Chef : Sanjay Thumma.This simple recipe took only ten mins preparation time, baked at 180C / 13 mins.Lastly our Dinner was from Sanjay Thumma's technique: Vegetable Pulao, was instantly over!!Vegetable Pulao with Dahi Raita and Paapad.The occassion -Some days are simply special, especially if its the day you were born on! :D Blogger Gal's B'day! Have a slice!![...]

Onam Special -Recreated Earlier Posts for Priyanka




Sadya served : L to R (top) Sambhar in vessel, Semiya Paaysam and Taak or Mooru Vellam
L to R on banana leaf : Papadam, Pickle, Kela chips, Kela sweet, Kaalan(semi-ripe banana+ash gourd), Olan (Ash gourd only), Avial, Rice (Usual Sona Mussorie)




Thanks Priyanka for making me a part of this event.