Strawberry PunchBowl Cake

This one was a hit @ Christmas party.Easy to prepare for huge quantities.

You Need
* 1 box yellow cake mix, prepared according to box
* 1 box instant vanilla pudding, prepared according to box
* 1 large can crushed pineapple, drained
* 2 cans cherry pie filling
* 6 bananas
* 1 large (12 ounce) container whipped topping
* 2 cups strawberries

Preparation:
In punch or trifle bowl, crumble one layer of cake, spoon 1/2 pudding over cake, add 1/2 can pineapple, then 1 can cherry pie filling, slice 3 bananas on top.
Repeat layers.
Spoon whipped topping over top and decorate with sliced strawberries.

Molten Chocolate Cake with Icecream

One of the most ordered when v eat out.

You Need
For Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Hershey Chocolate syrup


1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.


2. Traditionally, the cakes will be served upside down, but I prefer it straight. A serrated sandwich knife works best for this. Use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the top of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.

4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

Makes 8 desserts.

Banana Bread

You Need

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour


Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan. I just have a 9 inch pie pan so used that.
Bake for 1 hour. Cool on a rack.
Remove from pan and slice to serve.

Cheesy veggie Pulao

This ones simple n delicious

You Need
2 cups mix veggies of ur choice - I use- peas,beans,carrots,corn,cauliflower
2 onions
2 tomatoes
2 cups rice
1 pack mexican cheese
1 tbsp whole garam masala
1 tbsp each, turmeric,red chilli and coriander powder
5 sprigs coriander leaves
1 tbsp GGP

Soak rice for an hour. Add a pinch of salt and cook till 75% done. Once done, immediately open and let the steam escape.
Heat one tbsp oil.Add onions and GGP
Saute for few mins and add all dry masalas and 1 tbsp salt.
Saute for atleast 15 mins more and then add tomatoes and cook till they are done.
Run this mix thru the blender.
Now add another tbsp of oil and add whole garam masalas and mix veggies.
Add a tbsp of salt and let cook till tender. Now add the onion mix and cook for few more mins.
Add cheese, mix well and turn off the heat.
Now mix rice and garnish with coriander leaves.
Serve with raita.

Paneer Jalfrezi

You Need

1 1/2 inch (200 g) - paneer dices
1 - onion
1 - capsicum
1 - tomatoes
2 tbsp - oil
1 tbsp - ginger and garlic paste
1 tbsp - malt vinegar / lemon juice
1 tbsp - chopped coriander
1 tsp - jeera
3/4 tsp - dhania powder
1/2 tsp - red chilli powder
1/4 tsp - turmeric powder
salt to taste


1. Heat oil and add jeera.
2. When it crackles, add ginger and garlic paste and saute it
3. Add diced onion and diced capsicum, toss for a minute
4. Add dry masalas and toss
5. Add diced paneer, chopped coriander and malt vinegar or lemon juice
6. cook for 1-2 minute
7. Add diced tomatoes and cook for another 2 mins
8. Garnish with chopped coriander

Apple Pie

My Thanksgiving Dessert

You Need
For the crust
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

For the filling
3 Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice

Warm the butter in the microwave until it is soft, but not melted.
Mix in a large bowl:2 cups all-purpose flour,1 teaspoon salt,1 tablespoon sugar
Then knead into a soft dough using 6 tablespoons butter,6 tablespoons shortening and
6 to 8 tablespoons ice water
Peel and slice your apples.
Soak them in water with a tablespoon of lemon juice.
Mix in large mixing bowl:1 cup sugar,2 tablespoons flour,1/2 teaspoon cinnamon,1/4 teaspoon salt,1 tablespoon vinegar.
Now, drain the water off of the apples and mix them with the spices.
Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
Place this in a 9 inch baking pan
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
Roll out the remaining pie dough and place it on top.
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
Bake your pie at 400 degrees for 50-60 minutes.

Moong Papdi

Kuch teekha ho jaye..I know there is no "T" for the word teekha in English..

You Need
2 Cups Wheat Flour
1/2 cup yellow moong dal
1 tbsp salt
3 tbsp Green Chilly-Coriander paste
2 tbsp GGP (optional)
1/2 cup finely chopped onions
2 tbsp lemon juice
1/2 cup oil

Soak moong for 30 mins in minimal water.
Mix all the ingredients , do not add water apart from soaked moong and knead into a stiff dough.
Cover and keep for 20 mins.
Roll out into thin sheets and cut into circles.
Spray minimal oil on the cookie sheet and then on the discs.
Bake @ 250F for 45 mins till golden brown,flipping sides in 20 mins.
Spray oil the flipped sides too.
You could deep fry as done traditionally. If frying, do let the discs dry for 2-3 hours b4 frying.This will help use less oil and make them crispy.

Meethi Papadi

This one is just like thin wheat cracker..slightly on the sweeter side..

You Need
2 cups wheat flour
1/2 cup ghee
2 tbsp sesame seeds
1 cup jaggery or sugar
water to knead

Dissolve jaggery in as lil water as possible. You can warm it a bit to help dissolve, but dont overdo.
Mix flour,ghee and sesame seeds well.
Knead with jaggery mix into a stiff dough. Cover and keep for 15 mins.
Roll out as thin as possible.
Cut into circles.
Spray oil on a cookie sheet and spread the discs.Spray oil on the discs too.
Bake it at 250F for 30-45 mins till golden brown.Flip @ 20 min interval and spray oil on flipped side too.
You can also deep fry these. if you do that, do dry the discs for 2-3 hrs both sides before frying. This will make them crisp.

MyColeSlaw

yeah my coleslaw as I modified it according to my taste..
don't go by the name, its just a salad..nice variation

You Need
1 cup Cabbage
1/4 cup peanuts
1 tbsp lemon juice
1 tsp salt
chat masala optional

Just mix cabbage and peanut and run thru a chopper.
Add the rest of 'em and mix well.

Coleslaw has carrots n purple cabbage grated fine in this mix.

Fall

 

Gajar ka Halwa

hhhhhhhmmmmmmmmmmnnnnnnnnn mooh mein pani aa gaya :)

You Need
10 healthy carrots
1/2 gallon milk
1.5 cups sugar
1 tbsp cardamom powder
1/2 cup finely chopped almonds,cashews
1/2 cup ghee

Here comes the mehnet wala part - grate carrots fine
Heat ghee in a deep pan.
Add grated carrots and saute for 5 mins.
Add milk and let cook till 80% of the milk solidifies.This may take about 45 mins.
Add Sugar,dry fruits and cook for 10 more mins.
Remove from heat and sprinkle cardamom powder. Serve it hot or chilled. Both ways tastes awesome.

South Indian Dinner/Lunch/Breakfast

yeah true, these can b had as any meal of the day..never get bored of 'em.Today's menu consists of Dosa, Idly, chutney and Sambar.

You Need-
For Dosa
3 cups Rice
1 cup urad dal
1 tbsp each poha,tur dal,chana dal,methi seeds
1 tbsp salt

For Idly
3 cups idly rava
1 cup urad dal
1 tbsp salt

Chutney
2 cups roasted peanuts
1/2 cup tamarind extract
2 garlic cloves
3 green chillies
2 tsp salt

Sambar
1 cup tur dal
1 cup mixed veggies cubed fine of your choice - i prefer - green beans, carrots, potatoes.
1 huge onion
2 tomatoes
2 tbsp sambar powder
2 tbsp GGP
1 tbsp salt
1/2 cup tamarind extract
1 tbsp grated coconut

If you want to prepare these for Saturday's breakfast, you need to do some home work on Friday.
In the morning, soak rice and dals for dosa and idly.You can mix all ingredients for dosa and keep idly urad dal separate.
Evening or 8 hours later,
Grind the mix for dosa.Add salt and mix well.
Grind urad dal for idly.Now mix idly rava to this paste and add salt.
Cover well and keep in a warm place.Let these ferment overnight.

Sambar :-
Come saturday morning, soak tur dal for sambar about 30 minutes.
Add mix veggies to dal and pressure cook.
In a deep pan, add 2 tbsp oil.
Splutter MC seed and add onions.Saute till golden brown.
Add GGP and few secs later add tomato puree.
Saute till oil leaves the mix.
Now add the cooked dal and veggies.
Add sambar powder,tamarind extract and salt.
Let cook well for 30 minutes on sim, add plenty of water to achieve desired consistency. I prefer it more towards the fluid side as dosa makes you feel very thirsty and sambar helps.

Peanut Chutney :-
Mix all ingredients and grind adding water to fine paste.Isn't that simple?
you could top some olive oil on it to give some flavor.

Idly :-
Heat water in idly cooker.
Place the batter in idly plates and steam cook in idly cooker.
If you have traditional idly cooker - it would take 20 mins.Remember not to place whistle.
Microwave version will take 4 mins for 2 plates.

Dosa :-
Heat tava and oil it properly.
Take a serving spoon full dosa batter and spread rapidly starting from the center towards the edges. Do not touch any area twice to get good crispy dosa.
Let cook till golden brown, optionally turn the sides.

Go Green Salad

With the whole world going green, i thot of some greenness too with an added top up of gr8 health

You Need
1 bunch spinach
1 yellow tomato
1/2 raddish
1 plum
8-10 almonds
4-5 prunes
4-5 apricots pitted
any dry fruits of ur choice like cranberries or raisins
1 tbsp panipuri or chat masala
1 tbsp garlic salt
1 tbsp lemon
1 tbsp black pepper ground

chop everything fine and mix together. thats it.. i had never imagined eating spinach raw..bt this salad taught me how to.. you could use spritzers or salad dressings too...

Baingan Methi

This one is a nice change and easy 2 prepare if u dont hv the general dislike for baingan or methi

You Need
1 huge eggplant/baigan
1 bunch of methi/fenugreek leaves
1 tbsp each turmeric,salt,red chilli powder
2 tbsp oil


Heat oil and add mustard n cumin seeds
Add methi and baingan together. They take equal times to cook
Add all the masalas and saute till done
Isn't tht simple?

BabyCorn by hubby

After a long long time.. Shirish's recipe inspired me back 2 blogging..

You Need
A bunch of BabyCorns
1 huge onion
1 huge potato
2 tbsp each chilli powder, coriander powder,turmeric
salt according to taste.
2 tbsp oil

Steam babycorns with minimal amount of water.
Heat oil in a pan and add mustard n cumin seeds.
Saute onion and potatoes together..I know you must b thinking "what????"... i think the same way when hubby gets into kitchen..bt thtz the way it is..and remm dont try giving directions unless asked..u vil lose the opportunity to have the tasty food made by him..
Add all available masalas in kitchen plus the above mentioned..
Add babycorns and let cook forever..
or until me says its done :)

Peas Paratha

You Need
For filling
2 cups peas
8 green chillies
1 tbsp salt
1 tbsp GGP
1 tbsp amchur powder (dried mango powder)
1 tbsp dhaniya
1 tbsp cumin seeds

For cover
2 cups wheat flour
1 tsp salt
1 cup water
1 cup oil

Wash peas,mix with all other ingredients except cumin seeds and grind.
Heat 1 tbsp oil in a deep bottom pan.
Add cumin seeds and allow to splutter.
Now saute the paste for few mins.
Mix salt and 1 tbsp oil in wheat flour and knead into smooth dough using water.
Cover and let stay for 20 mins.
When the mix is cooled down, make ping pong size balls of the dough.
Roll slightly and stuff 1.5 tbsp of peas mix.
Close the ends properly and roll into parathas.
Shallow fry using oil.
Top with 1 tsp butter before serving with curds,pickle and thin onion slices.

My Tip- You could also make puris instead of parathas.

Leftover cheese parathas

My last post obviously gave an idea that the cheesy veggie mix was way overflowing the pot..
I decided to make some delicious parathas out of it..believe me they are tastier than regular fresh parathas :)

You Need
the leftover mix
1 tbsp GGP
5-6 green chillies
1 tbsp lemon juice
1 tsp salt
1 tsp ajwain
2 cups whole wheat flour

Mix all above ingredients except the flour and grind into fine paste. This step is optional...you could keep the mix as it is and jst add ingredients paste.
Knead into dough with the flour.The mix is sufficient for consistency. No need to add water.
Roll into thick parathas and shallow fry on a griddle using oil or butter.
Serve with pudina/mint chutney, curds and thin slice of onions.


My Tip:- You could do this with any kind of leftovers like dals,currys.Just make it lil more spicy to account for the flour and go ahead.Applied some software principles of code REUSE ;)

Veggie Lasagna

hhhhhhhhhhhhhhhhhhmmmmmmmmmmmmmmmnnnnnnnnnnnnnnnnnnnnn one of my favs :)
You Need
9 lasagna noodles
2 bunch spinach
1 bell pepper(green/red/orange)
2 cups mushrooms or 2 zucchini
8 oz each ricotta,mozerella,cheddar cheese
24oz spagetti sauce
salt and pepper according to taste

Boil Lasagna noodles with a pinch of salt till al dente. Take care not to overcook.
Drain and let aside.
Finely chop all veggies.
In a big bowl mix all veggies,cheese,spagetti sauce,salt and pepper.
In a baking tray, spread a thin layer of mix.
Layer lasagna noodle and mix alternately.
Cover with aluminium foil and bake for 30 mins.
Serves dinner for upto 5 people.

My tip :- Freeze the mix pre-baking to preserve for future use.Bake when needed.Also, you can alter veggies/meat according to your choice.I do saute the green pepper/onions for few mins before mixing with other veggies to give a smooth flavor.

Hummus

Time for some Mediterranean dip with a hottttt snack..
You Need
2 cups chickpeas
1/2 cup tahini (sesame seed paste)
6 tablespoons lemon juice
3 garlic cloves, pressed
1 teaspoon ground cumin
salt and pepper

Soak chickpeas overnight.
Boil,drain and rinse.Do preserve the water.
Mix all ingredients and grind to form a fine paste.Use the preserved water to achieve desired consistency.
Enjoy with falafel or any snack.

Asparagus Indian Style

The dearth of indian veggies in US led to this invention ..not very creative though.. :)

You Need
1 bunch asparagus
1 tbsp each turmeric,red chilli n coriander powder
1 tbsp salt
1 tsp hing
1 tbsp olive oil or regular cooking oil of ur choice

Chop asparagus into 1 cm cubes
Heat oil in a pan, add hing and stir fry asparagus
After few mins add salt n all masalas
Let cook for few mins
All ready 2 serve with hot phulkas :)

Egg Biryani

You Need
8 eggs
2 cups rice
2 onions
whole garam masala
2 tbsp garam masala powder
3 cloves garlic
1 inch ginger
2 tbsp salt
1/2 cup curd
1/2 cup milk
1/2 cup nutrela granules
3 tbsp oil
optional - 1/2 tbsp each basil,oregano and 1/2 bunch coriander leaves.

1.Boil eggs and peel.
2.Wash and Soak rice for 30 mins in 3 cups water.
3.Add milk and 1 tbs salt to rice and cook till 3/4th done
4.Chop onions length wise into very thin slices.
5.Finely chop Ginger and garlic.
6.Heat oil in a deep pan and add whole garam masala,onions,ginger and garlic.
7.Saute till brownish.
8.Let cool down.
9.Add curds,garam masala,salt,basil and oregano.
10.Stir for few mins and add eggs.
11.Boil nutrela granules with lil salt for few mins.
12.Drain and add to the above mix.
13.Now add cooked rice (each grain separate)
14.Stir gently to mix.
15.Optionally garnish with finely chopped coriander.

Kasoori Methi Paratha

Time for some garam garam parathas

You Need
1 cup kasoori methi (dried fenugreek leaves)
1 cup Wheat flour
1/2 cup besan
1 tsp ajwain
1tbsp salt
1tbsp GGP
1tsp haldi
4 green chillies crushed
1 tbsp lemon juice
1/2 cup curd
1 tbsp oil

1.Dry roast methi leaves and grind to coarse powder.
2.Mix all the ingredients and knead into a soft dough using lil water.
3.Keep covered for 20 minutes.
4.Make golf sized balls and roll out into parathas.
5.Roast on tava/griddle until cooked completely with slight golden dots.
6.Apply lil oil or butter on both sides of the paratha.
7.Serve hot with curds,pickle and thin sliced onions.

My Tip:- Home made curds goes the best with parathas. Will post how 2 make curd @ home in USA temperatures.
You can make this version with fresh methi leaves as well.Remove the stems,wash and chop fine with rest of ingredients.The aroma of kasuri methi compelled my neighbours visit me :)

Nutrela Cutlet

Good Way to stuff in some protein......
You Need
2 Cups Nutrela Soy Granules
1 potato
1 carrot
1/2 cup peas
10 french beans
1 onion
1 bulb garlic
an inch of ginger
4 green chillies
salt
1 tbsp lemon juice
1 tbsp olive oil
1 cup veg oil
1/2 cup bread crumbs

Boil all veggies together.Peel the potato and mash everything together.
Boil nutrela in 4 cups water with a pinch of salt.
Strain and rinse thru cold water twice.Strain and squeeze out extra water from the granules.
Mix with veggies,salt and lemon juice.
In a pan, heat olive oil and saute finely chopped onions,garlic,ginger and green chillies.
Mix with nutrela-veggie and bread crumbs.
Shallow fry patties in oil or bake in conventional oven(spray oil)
Serve hot with ketchup.

My Tip- You could add some paste of cooked soya beans to add more protein and consistency

Caramel Custard

The simplest n most delightful dessert ever!

You Need
8 oz cream cheese
14 oz evaporated milk
14 oz condensed milk
14 oz milk
3 eggs
1 cup sugar
1 tsp vanilla essence

Let cream cheese come down to room temperature.This will take atleast 3 hours i believe.
Whip eggs thoroughly.
Add cream cheese and vanilla essence and whip thoroughly.
Add evaporated milk,condensed milk,milk.
Heat sugar in a pan till a brownish syrup comes out.Do not add water.Keep stirring continously.
As soon as you get the caramel,transfer it in a 9 inch baking pan.
Pour the milks mix over the back of spoon in this pan.
Add upto 1 inch water to a cookie sheet and place this pan in it.
Bake for an hour @ 350F.
Let cool completely.Slightly free the edges and invert on a plate.
Serve chilled or cold with whipped topping.

Beans and Cherry Tomatoes

You Need
# 1 1/2 lbs green beans
# 1 tablespoon butter
# 3/4 teaspoon garlic salt
# 1 tablespoon sugar
# 1/2 teaspoon basil
# salt
# pepper
# 1/2 pint cherry tomato, cut in half

# Cook beans in water, until tender.
#In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
#Swish cherry tomato halves around until barely soft and heated, but not squishy.
#Add the drained beans and mix well.
#Serve with hot chapatis.

Spaghetti Pizza

When I baked this in the oven, i was swimming in the aroma of basil and oregano.

* 1 (8 ounce) package spaghetti, broken into 2-inch pieces
* 1 egg
* 1/4 cup milk
* 2 cups shredded mozzarella cheese
* 1/4 teaspoon salt
* 1/4 teaspoon garlic salt
* 1 (16 ounce) jar spaghetti sauce
* 1 teaspoon dried oregano
* 1/4 teaspoon dried basil
* Lots of sliced veggies like onions,mushrooms,tomatoes,olives,capsicum

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 1 1/2 cups mozzarella cheese. Top with veggies, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.

I didn't have lot of veggies @ that time so just topped with onions and tomatoes.

Gaucamole - Avocado Dip

Thinking of some yummy dip for all those crispy scoop chips to melt in your mouth..Herez Gaucamole @ ur service

You Need

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 2 pinch ground cayenne pepper (optional)



1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
My tip- You could also modify the above by adding some raw mango pieces chopped finely to get the tangy taste.

Chicken Biryani without Chicken

Yeah, you guessed it right, I lied there :)
Well, Soya granules will replace chicken 4 me n all my veggie frens

You Need:
2 Cups Basmati Rice
whole garam masala-cloves,cinnamon sticks,pepper corns,bay leaves
1 tbsp zeera
1 huge onion
1 cup soya granules
2 tomatoes puree
1 carrot
1 cup cauliflower chopped fine
1 cup peas
salt to taste
1 tbsp GGP
garam masala and red chilli powder
4 tbsp oil
1 cup milk

Soak rice for half hour.
Soak soy granules in hot water for 15 mins or boil in water for 2 mins.
If you don't have granules,you could use chunks/nuggets instead and soak,drain and chop in food processor.
Chop onions and carrot length wise.
Add 2 tbsp oil to a deep sauce pan or cooker.
Add whole garam masala.
When it splutters,drained rice and saute for few mins till every grain is separate.
Add 1/2 tbsp salt,milk and water less than regular measure.
If using cooker, switch off after a whistle. If cooking in a pan, let cook till rice is 3/4th done.
Add 2 tbsp oil to a saucepan. Heat and add cumin seeds.Allow to splutter.
Ass onions ad saute till golden brown.
Add GGP,tomatoes,rest of the veggies except peas.
Add salt,garam masala and red chilli powder.
Cook for few mins and then add peas and soy granules.
Let cool the rice and mix with the veggies.
Reheat on low flame before serving with raita.

Chekkalu-crunchy snack

A crispy fried snack made of rice flour in Andhra

You Need
4 cups of rice flour
4 cups of water
3 tb sps of ground nuts
1 tbsp cumin seeds
1 cup bengal gram (chana dal)
salt to taste
10 green chillies & 10 garlic cloves (coarsePaste)
oil to fry

Soak chana dal for an hour.
Heat water to the level that you can use it to knead the dough.
Drain chana dal and mix with rice flour.
Add salt,cumin, chilly and garlic paste.
Knead with warm water and form lime sized balls.
If you have a roti maker,press in it or just use palm.Make as thin as possible
Deep fry in oil on medium till golden brown.
Let cool on tissue paper and store in air tight container.

Pista Kulfi

You Need
2 Whipped Topping 8 oz
2 can Evaporated milk
1 1/4th can Condensed milk
a pinch green colour
1 cup wet ground pista

Mix whipped topping,evaporated and condensed milk and whip very well, till no lumps formed.
Mix green color in little water
Add the color and pista paste to milk mixture and mix well
Freeze for 10 hours.
Served chilled.

Falafel Tikki

4 scallions(spring onions), cut into 1 inch pieces
2 cloves garlic, halved
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
1(15ounce)can chickpeas, rinsed and drained
1/2 cup plain dried breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon red chilli powder
vegetable oil cooking spray
2
Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and red chilli powder; continue to pulse until the batter has the consistency of cooked oatmeal.
Lightly oil hands and form mixture into burger shaped patties.
Spray each patty lightly with cooking spray.
Bake in oven @ 350F till golden brown.
Serve with hummus.

cornbread puffs

You Need:
1 cup milk
1/4 cup butter or margarine melted
1 egg
1 1/4th cup corn meal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 green chillies finely chopped
jalapenos (optional)
few coriander leaves finely chopped

Beat milk,butter and egg in large bowl.
Stir in remaining ingredients all at once just until flour moistened.
Heat Pancake Puff Pan and brush melted butter into each well.
Fill wells 3/4th full with batter.
When the edges get dry and the top becomes bubbly turn.
Cook until golden brown on all sides.
Serve hot with ranch or ketchup.

Dum Aloo

You Need
1 pound Baby New Potatoes
3 tablespoons Oil
2 Onions, sliced and fried until brown
1 cup plain Yogurt
4 Black Cardamom pods
1 tsp Fennel
2" Cinnamom stick
1 1/2 inches Ginger root, finely chopped
4 cloves Garlic, finely chopped
1 1/2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 tsp Cashews, soaked and ground to a paste with water
1 cup Water
1 tsp Salt (as per taste)

Parboil the potatoes, peel and saute in oil until golden. Drain and set aside, leaving oil in the pan.
Puree the onions and half the yogurt in a blender.
Fry the cardamom, fennel and cinnamon in a dry pan until the spices start to smell fragrant, then blend or grind to a powder, set aside.
Saute the ginger and garlic in the oil left from frying the potatoes, then add coriander, cumin, turmeric and cayenne powders and stir for 1 minute.
Whisk the remaining yogurt and add together with the nut paste. Heat, then put in the potatoes, water and salt and simmer, uncovered, until the potatoes are tender
Stir in the reserved ground spices and onion mixture and serve.

Pancake Puffs/Fad(in marathi)/Gund Pangulu(in telugu)

If you are a dosa lover you would sure enjoy this.
You Need
Pancake puff pan
4 cups rice(par-boiled preferred)
1 cup urad dal
5-6 methi seeds -helps in fermentation
1/2 cup cooked rice
1 onion,coriander leaves,green chillies chopped fine

Need some planning 4 this
Soak the par-boiled rice for 2days
Soak Urad for a day with methi seeds
Grind together with cooked rice.Take care to maintain consistency like idly batter.If thin like dosa batter,you will find it difficult to cook in the pan holes.
Best if let ferment overnight. but if you cant wait go ahead.
Add salt,onion,green chillies,coriander leaves.
Brush the pan holes with lil oil.
Pour in batter to fill 3/4th of it.
Cover with lid.
Let cook on medium, till u c the sides lil brown and can be easily removed with a toothpick or chopsticks.
Flip the puffs with the help of toothpicks.
Once brown from the other side,carefully remove from the pan and serve hot with coco chutney.

Pizzaaaaaaaaaa :)

Veggie Pizzzzzzza 2 b precise//
You Need
Pizza base
Mozzarella Cheese
Tomato ketchup/salsa
black pepper and salt
paprika for hotter pizzas
my choice of toppings- capsicum,onion,tomato,mushroom,olives all thin sliced

Lets get started
Coat the base thick with ketchup or salsa
Generously spread mozzarella over the base
Add toppings of your choice
Sprinkle black pepper/paprika,salt
Microwave till veggies are tender.
You could even make it on tawa/griddle with a closed lid on medium heat.
Enjoy!

Cream of Celery Soup

You Need
1 bunch celery stalks
1 huge onion
1 clove garlic
1/4 cup all purpose flour
1 tbsp salt & pepper each
1 cup milk
1 tbsp butter

Chop celery and onions into small cubes
Heat butter in a deep bottom vessel.
Add celery,onion and garlic
Cover and cook for 20 mins till tender
Add all purpose flour and after a minutes milk and a cup water.
Let simmer for 5 mins and then switch off.
Let cool and run thru in a blender.
Add salt,pepper and celery leaves finely chopped.
Optionally add cream to make it yummier.
Reheat just sippable and serve with snacks.

My tip : I use this as an alternative to salad with meals.

Masoor Mint Tikkis

You Need :
1/4 cup whole masoor dal (whole red lentils)
1/4 cup fresh mint leaves, finely chopped
1 teaspoon ginger and green chili paste
2 teaspoons whole wheat bread crumbs
2 tablespoons low fat cottage cheese, grated
salt
1 teaspoon olive oil
2 cups water

Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.
Drain completely.
Combine the lentils with 2 cups of water and pressure cook till the lentils are soft and slightly over cooked, but not mashed(about 2 whistles).
Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.
Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.
Divide the mixture into 6 equal parts.
Shape each into an even round-sized flat piece.
Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.
Serve hot.
My Tip : The discarded masoor dal water can be used to make rotis dough as it is full of nutrients or may be had as a soup with a pinch of pepper to clear a sore throat. I've tried this and it works like a charm besides giving me strength!

Hara Bhara Kebabs

After a long time..bac 2 blogging..

You Need
2 tablespoons split channa dal (bengal gram lentils)
1/2 inch fresh ginger, grated
2 garlic cloves, grated
2 green chilies, finely chopped
1/2 cup spinach, blanched, drained and roughly chopped (palak)
1/4 cup green peas, boiled
1/4 cup low-fat panir, grated
1/2 teaspoon chat masala
1/4 teaspoon garam masala powder
salt
3 tablespoons whole wheat bread crumbs
1 teaspoon olive oil

Pressure cook the lentils, ginger, garlic and green chillies with 3/4 cup of water for 2-3 whistles or until the lentils are cooked.
Drain and discard the water.
Combine spinach, the cooked lentil mixture and greenpeas in a blender.
Blend to obtain a coarse paste without any water.
Add paneer, chaat and garam masala powders.
Divide the mixture into 6 equal parts and shape into flat kebabs.
Roll the kebabs in bread crumbs.
Heat oil in a non-stick pan.
Cook the kebabs on both sides till golden brown.
Drain on clean kitchen paper towels.
Serve hot.
Enjoy!