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Saturday, December 31, 2011

Cardamom Flavoured Sweet Peanuts & Happy 2012

Wishing you all a joyous,prosperous and happy new year friends..Today is the last day of this year, definitely a new beginning with loads of hopes for many of us, my hearty wishes to each and everyone to have an incredible 2012..

This cardamom flavoured sweet peanuts is gonna be probably my last post of this year..These peanuts goes prefectly for a snacks,a prefect starter with a drink or you can very well wrap them as holiday's gift..Also this post is gonna be our last Bake-a-thon, an amazing baking marathon, am running with three energtic and marvellous peoples..I enjoyed thoroughly this whole month of baking,tried varieties of bakes and got numerous appreciations from my family..Thanks to all my readers and followers for being besides me throughout this year and never stopped to leave their encouraging words, am very much thankful to each and everyone for being a part of my vitrual life during this whole year, i crossed few more new friends through this wonderful virtual world and am very proud to be a part of their culinary adventures..Coming to this sweet peanuts, you can prepare them very well through stove top eventhough i prepared them through oven, its ressembles quite like peanut brittles and tastes absolutely fabulous,needless to say that these oven roasted sweet peanuts are quite addictive and we couldnt stop munching them.


2cups Peanuts 
2tbsp Butter
1/4cup Packed brown sugar
3tbsp Honey
1/2tsp Cardamom powder
pinch Salt

Preheat the oven to 250F, line a baking sheet over a baking tray and keep aside..Heat the butter,sugar and honey along with cardamom powder,once the sugar gets dissolved add the non roasted peanuts and give a stir..spread this as single layer over the already prepared baking sheet..

Bake for 15-20minutes until the peanuts turns golden brown, give a stir atleast twice while baking..Let them cool completely and store in air tightened box..

Friday, December 30, 2011

Cheesy Tomato Pizza

After few days of cakes & cookies, i finally prepared some super cheesy delicious pizza yesterday for our dinner..I was bit nervous while serving this vegetarian pizza coz everyone at home love  pizzas with loads of meats and sausages also with loads of cheese,but for my surprise this pizza got vanished very much quickly..My teddies told that this pizza was much more tastier than the pizzas from 'Pizza hut',watelse a mom need, i simply as mini tomato pizzas for my teddies and a maxi pizza for us, just with fresh tomatoes,emmentel cheese along with dry oregano and dry parsley leaves,we just loved it..




For crust:

1 tsp Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 tsp  Salt
1/2 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.Combine flour and salt in a bowl,drizzle in olive oil until combined with flour. Next, pour in yeast-water mixture and mix until just combined.

Coat a separate mixing bowl with olive oil, and form the dough into a ball...Coat the dough with olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better..

For Filling:
3nos Tomatoes
Emmental or mozzarella cheese (as per need)
Dry oregano leaves
Dry parsley leaves
Few chilly flakes
1/4cup  Pizza sauce

Roll the dough as a medium sized disc..bring boil 2cups of water, put off the stove,drop the tomates and let them sit for few minutes, pass the tomatoes to chilled water,peel the skin of the tomatoes and cut as medium sized pieces.

Preheat the oven to 350F..Spread the pizza sauce to the rolled disc, mix the oregano,parsley leaves and chilly flakes along with chopped tomatoess , arrange the spiced tomatoes over the pizza base finally springle the grated cheese over the veggies.

Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..

Enjoy warm with simple salads..

Thursday, December 29, 2011

Eggless Orange,White Chocolate & Oats Cookies

I know my readers and followers would have been very much bored to see my nonstop cake posts, dont worry guys,today am here with our recent family favourite cookies..Yep these jumbo sized cookies are our recent favourite, i simply prepared this incredible and super addictive cookies with rolled oats,few roughly chopped white chocolate bites and orange rinds, needless to say these cookies tastes fabulous and we just loved them when they were still bit warm,just dip them in a warm chocolate and have it for ur snacks or breakfast,am damn sure that you will have a super satisfying snacks or breakfast..I rarely use white chocolate but in this cookies the combination of orange rinds and white chocolate chunks worked out wonder, i simply loved this combo.



1cup Whole wheat flour
1/4cup All purpose flour
3/4cup Rolled oats
1tbsp Orange rinds
1/4cup Orange juice
1/4cup Butter
1tsp Vanilla extract
1/2cup Sugar
1/2tsp Baking powder
1/2tsp Baking soda
100grms White Chocolate bar (chopped as small chunks)

Preheat the oven to 350F, sieve the flours with baking soda and baking powder, add the rolled oats and chopped chocolate chunks to the flour keep aside.

Beat together the butter and sugar until they turns soft, add the orange rinds,vanilla extract and orange juice,mix everything well.

Gradually add the dry ingredients to the wet ingredients and turn everything as a slightly sticky but stiff dough.

Scoop out enough dough,arrange them over a greased baking sheet and bake for 15minutes until they turns golden brown..

Enjoy with a cup of tea or hot chocolate for breakfast or for snacks..

Wednesday, December 28, 2011

Eggless Carrot & Tutti Frutti Cake

For this week of Bloghop wednesdays , i was paired with Princy vinoth of Spicy foood, i had a fabulous time  and enjoyed going through her beautiful space, with her fantastic clicks she rocks..Since am running a month of Baking marathon,it wasnt a hard task for me to choose this carrot cake from Princy's space, i got hooked immediately to this beautiful cake which i prepared few days back with few changes, yep i completely skipped eggs and replaced it with silken tofu, while for walnuts i used tutti frutti bites as didnt have enough walnuts to prepare this cake, as Princy told this cake was truly amazing and carrots as well as the tutti frutti used in this cake turned out this cake truly colourful, we enjoyed thoroughly this marvellous cake for our snacks and also for our brunch with a cup of hot chocolate,even my teddies loved it..



1+1/2cups All purpose flour
1/2cup Silken tofu
1cup Sugar
1cup Grated carrot
1/4cup Tutti frutti
1/2cup Vegetable Oil
1/2cup Milk
1tsp Baking soda
1tsp Baking powder
1tsp Vanilla essence
A pinch Salt

Preheat the oven to 350F, meanwhile grind the silken tofu with milk as fine paste and keep aside, sift the flour,baking soda,baking powder together... in an another bowl,mix the oil,sugar,vanilla essence,tofu paste,beat everything for a while..now mix the grated carrots,tutti frutti to the wet ingredients slowly..

Gradually add the dry ingredients little by little until they get well combined,dont overmix the batter, pour the batter to the greased moul,sprinkle few tutti fruti chunks on the top and bake for 30-35minutes or until a skewer inserted comes out clean..

Serve with a cup of hot coffee or chocolate..

Tuesday, December 27, 2011

Eggless Almond,Chocolate & Flax Seeds Cake

We are still in vacation and we are just having loads of fun by baking some sinful delights eventhough they can unfortunately leave you with extra inches on your waistline..Chocolates,i never stopped buying them and even sometimes i try to stock them in my pantry specially for me, darker the better thats why i always used to buy chocolates with 70%cacoa in them..Indeed these cacoa rich chocolate tastes more better than the white and milk chocolates and gives a rich dark brown chocolate colour to the cakes if they are baked with them..Earlier this morning,i prepared this almond,dark chocolate and flax seeds cake with my son,they turned out super moist,super spongy and extremely delicious,prefect cake for a chocoholic person like me, since i used flax seed meal for making this cake.



1cup All purpose flour
1tbsp Corn flour
1/2cup Sugar
1/2cup Milk
1/2cup Hot water
1/4cup Olive oil
1tsp Baking Soda
1tsp Baking powder
2tbsp Flax seeds meal (grind the flax seeds as fine powder)
6tbsp Hot water
100grms Dark chocolate bar (chopped)
1/4cup Almond flakes

Sift together the baking soda,baking powder and flours,meanwhile beat together the olive oil,sugar and whisk until the sugar gets dissolved, add now the milk,hot water to the mixture and stir it..

Meanwhile mix together the hot water and flax seed meal,make a paste and add this to the wet ingredients, melt the chocolate in microwave oven with some wate, add this melted chocolate to the wet ingredients too..

Gradually add the flour and almond flakes to the wet ingredients by adding a little bit at a time till the flour is used up.

Grease a mould and pour the batter,sprinkle few almond flakes over the batter and bake for 20-25minutes in middle rack until a skewer inserted comes out clean..

Monday, December 26, 2011

Eggless Dates & Pineapple Cake

Hope you guys had a fabulous xmas party, we had an incredible xmas feast with few of our friends and family and had loads of fun, here am posting an another eggless cake prepared with dates puree and pineapple chunks, this cake turned out super prefect,delicious and definitely super healthy..Prefect cake to have with a cup of tea for snacks..




1+1/2cups All purpose flour
20nos Dates (seedless)
3/4cup Sugar
3/4cup Milk
1/2cup Pineapple chunks (chopped finely)
1/2cup Oil
1tsp Baking Soda
1tbsp White vinegar or apple cider vinegar

Heat the milk and soak the dates for few minutes, add the sugar and grind them as smooth paste and keep aside..mix the pineapple chunks with a teaspoon of flour and keep aside..

Preheat the oven to 350F..Meanwhile sieve the flour and baking soda and keep aside, now take the dates puree,oil and beat together for few minutes, add the whilte vinegar, give a stir.

Add the fdry ingreidnets gradually little by litlle and mix slowly,finally add the pineapple chunks,give a quick stir and pour the cake batter to the greased mould.

Bake for 20-25minutes or until a skewer inserted comes out clean..

Enjoy with a cup of tea..

Sunday, December 25, 2011

Eggless Fruits & Nuts Cake

Merry christmas wishes to all friends...Can you believe that this gorgeous cake is prepared with silken tofu as egg subsitute,also this cake doesnt need any special preparation to make out..yep,you doesnt need to soak the fruits and nuts for making this cake, just whisk all the ingredients and add the finely chopped fruits and nuts for making this cake..Needless to say that this cake turned out super spongy,absolutely delicious and definitely moist..A prefect cake for this festive season and definitely an incredible bake to enjoy without any hesitation..I prepared specially this cake for our xmas celebration and we loved it.




2cups All purpose flour
1cup Silken tofu (pureed)
1tsp Baking powder
1cup Sugar
1/4tsp Salt
1/4cup Milk
3/4cup Butter (room temperature)
1tsp Vanilla extract
1/2tsp Cinnamon powder
1/4cup Nuts (cashews,almonds & walnuts)
1/4cup Dry fruits(raisins,cherries,apricots and dates)
Few almond flakes

Preheat the oven to 350F..Sift together the flour,baking powder,cinnamon powder and salt in a bowl,keep aside...Cream the butter and sugar together until they turn soft, add the milk,vanilla and beat again well.

Add the pureed tofu to the wet ingredients and dont beat,mix it with a wooden spoon,add gradually dry ingredients,fruits and nuts to the wet ingredients,the batter will be semi solid consistency,spread the batter in a prepared loaf pan..Sprinkle the almond flakes over the batter and bake for 30-35minutes in middle rack until a skewer inserted comes out clean..

Let the cake cools completely and slice it as per your need..

Saturday, December 24, 2011

Eggless Condensed Milk & Apple Cake

My next eggless baking goes for condensed milk, earlier i shared an eggless cake with yogurt as egg subsitute,but in this eggless cake i replaced the eggs with sweetened condensed milk..I used finely chopped apple chunks to prepare this wonderful looking super spongy cake, this cake turned out super moist,absolutely delicious and definitely an incredible bake to enjoy with a cup of hot tea or coffee while its chilled outside.We just loved it.


2cups All purpose flour
1/2cup Sugar
1/2cup Sweetened Condensed milk
1cup Butter
1tsp Baking powder
1/2tsp Baking soda
1tsp Vanilla essence
1/4cup Milk
2nos Red apples (chopped finely)

Preheat the oven to 350F and line a baking sheet in a loaf mould...Beat the butter and sugar until they turns creamy, add the sweetened condensed milk to the butter and sugar mixture until everything turns soft.

Meanwhile sift the flour,baking soda and baking powder, keep aside....Add the sifted flour, vanilla essence and chopped apple chunks to the wet ingredients,gradually add the milk and mix everything well with a spatula until everything get well mixed, dont over mix..

Pour the cake batter to the already prepared loaf mould and bake in middle rack for 25-30minutes or until the skewers insert come out clean..

Enjoy this delicious cake...

Friday, December 23, 2011

Eggless Cinnamon Orange Cake

Baking with kids, definitely its a wonderful moment for both an adult and the kids..Since my kids are in vacation, we are keeping us busy by baking whenever we feel like having some cakes or cookies for our evening snacks..Here comes one among those bakes i prepared with my younger son today, an eggless orange cake flavoured with cinnamon powder..Seriously my son almost prepared this cake himself, i simply helped him in mixing and baking, else he followed each and every steps for preparing this cake as per my notes..He was very much excited and decorated the cake just by drizzling chocolate sauce and by sprinkling some star shaped sugar sprinkles..Everyone at home enjoyed having this cake for their snacks, am very much proud of my little chef..I couldnt stop having myself this incredible eggless cake,yep they are definitely quite addictive.

1+1/2cups All purpose flour
2tbsp Corn flour
3/4 Sugar
1/2cup Orange juice
1cup Yoghurt
1/2cup Oil
1tbsp Orange rinds
1tsp Baking Soda
1/2tsp Baking powder
1/2tsp Cinnamon powder

Preheat the oven at 350F...mix together the all purpose flour,cinnamon powder, corn flour, baking soda, baking powder in a large vessel...beat together the sugar, yoghurt, oil, orange juice,orange rinds until the sugar gets dissloved.

Add gradually the dry ingredients to the wet ingredients until everything get well mixed,dont over mix...grease a cake pan and pour the cake batter...arrange the mould in the middle rack and bake for 20-25minutes until the skewer come out clean...cool it completely!

Slice the orange cake as u desire!!

Thursday, December 22, 2011

Cheese Stuffed Tomato Buns

I rarely prepare buns with tomato puree, while talking with my teddies i came to know that they would love to eat some cheesy buns for their evening snacks at any cost even everyday, i tried out making this beautiful looking cheese stuffed buns with store bought tomato puree, the colour itself attracted everyone at home..We had this cheese stuffed tomato buns for our today's evening snack,those melted cheese tastes extremely delicious while having this buns when they were still warm, my teddies enjoyed thoroughly this buns and these buns vanished very much quickly once they came out of the oven..Even to click this picture, i literally begged my teddies not to touch until i take a picture of these buns.


2cups Whole wheat flour
1/4cup Olive oil
1/2cup Tomato puree (store bought)
1tbsp Active dry yeast
1tsp Sugar
1tsp Salt
1/2tsp Red chilly flakes
1tsp Dry parsley leaves
1/2cup Grated Cheese of ur choice
All purpose flour for dusting

Combine the whole wheat flour, red chilly flakes, dry parsley leaves in a large bowl..meanwhile in a cup of luke warm water, add the active dry yeast, sugar and salt and let this mixture sit for 5 minutes, to get a foamy yeast.

Add this foamy yeast ,olive oil and tomato puree to the flour and knead as dough until you get a soft and smooth dough..arrange this soft dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough double their volume..

Preheat the oven to 350f..After an hour, knead the dough,dust with all purpose flour and divide them 8 medium sized balls.

Knead the balls one by one, flatten them with ur palms, place  enough grated cheese ,bring the edges together and roll them as round buns, arrange the cheese stuffed buns over a baking sheet lined over a baking tray..bake these cheese stuffed buns for 25-30minutes until the crust turns golden brown..

Enjoy this buns warm, those melting cheese will definitely makes this buns more tasty ..

Wednesday, December 21, 2011

Whole Wheat, Pumpkin & Flax Seeds Dinner Rolls

I could stop myself to keep away from pumpkin, thats why once again i simply prepared this super healthy dinner rolls for our yesterday dinner, these dinner rolls tastes marvellous and goes absolutely prefect when served along with a bowl of warm comforting soup or else simply with a lettuce salad along with grilled meats or any sort of dips..These whole wheat pumpkin dinner rolls was our recent family favourite,even my picky eater enjoyed this super spongy dinner rolls along with cheese spread for his dinner..Needless to say,we just enjoyed having these dinner rolls even for both our dinner and breakfast.



2cups Whole wheat pastry flour 
1tbsp Active dry yeast
1/4cup Luke Warm water
1/2cup Pumpkin puree
1tsp Salt
1tsp Sugar
1tbsp Flax seeds
1/4cup Olive oil

Mix the yeast,sugar and salt in  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the whole wheat pastry flour, flax seeds and mix everything well..slowly add the foamy yeast,pumpkin puree and olive oil and knead as a soft dough..place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..

After an hour, punch down the doubled dough and knead again, make medium sized balls from the dough and arrange one by one in a greased muffin mould and let them side again for an hour in a warm place...

After an hour, preheat the oven to 350F..brush the breads with olive oil,sprinkle few flax seeds and bake in middle rack for 20 minutes until a golden brown crust forms over the bread.

Put off the oven and take off the mould and let them cool..

Tuesday, December 20, 2011

Stuffed Peas Paratha

Since ever i started bake-a-thon, a baking marathon i wasnt able to keep myself away from baking, all my recent posts will speaks a lot about my bakes na...I prepared this stuffed peas parathas quite a long, its was sitting in my draft since a long, its quite an obligation for me to post this yummy peas paratha today as am hosting my own event cooking with seeds with greenpeas,its my sixth entry to my event...These parathas goes for a quick and simple mashed peas masala and as usual whole wheat flour for dough, obviously its a healthy and super filling parathas even doesnt need any side dish to enjoy along with..We had this peas paratha for our dinner few days back and we just loved it..Sending to Vatsala's LGSS-Stuffed Paratha guest hosted by Vardhini,HLI-Peas guest hosted by Veena,event by Kalyani..


3cups Whole wheat flour
1cup Curd
1tsp Ajwain seeds (crushed)
Salt

For stuffing:
2cups Greenpeas (cooked & mashed)
1no Onion(big & chopped)
3nos Green chillies(chopped)
1/2tsp Mustard seeds
Curry leaves
1/4tsp Turmeric powder
Oil
Salt

Take the wheat flour, crushed ajwain seeds and salt together in a bowl,add the curd,water (if needed) and knead everything as a stiff and smooth dough,keep aside for half an hour..

Meanwhile heat enough oil,lets splutter the mustard seeds, curry leaves, add immediately the chopped onions,chopped green chillies, sauté everything until onions turns transculent, add the cooked and mashed greenpeas,turmeric powder and salt, sauté everything for few minutes,put off the stove and keep aside until they gets cool..

Make medium sized balls from the dough, flatten them as small circles with the rolling pin, drop enough peas masala and cover the masala by sealing the edges of the flatten dough, dust with all purpose flour and roll them gently as parathas..Heat a tawa, drop this flattened peas paratha over the hot tawa, drizzle few drops of oil and cook until they get well cooked..

Serve hot with any sort of side dish..

Eggless Yellow Sponge Cake - Virtual Baby Shower For PJ

A sweet blogging friend of mine, PJ of Seduce Your Tastebuds expecting her baby very soon,eventhough we never met each other physically somehow we have a beautiful virtual friendship through this wonderful blogsphere,needless to say we have the same passion for cooking too, after a long discussion among few buddies finally we decided to make this virtual baby shower to PJ today..A group of  blogger buddies will be posting their delicious dishes tried and tasted from PJ's space specially for this occasion..It wasnt an easy task for me to choose a particular dish from Pj's space as she have so many delicious dishes, finally after a long hesitation i simply wanted to try this super delicious,spongy custard powder cake as eggless version..They turned out simply prefect, quite satisfying and an incredible cake to enjoy for your snacks.


PJ,hope you will enjoy thoroughly all our recreated dishes from your space, loads of love to you,take care of your health..


1cup Wholewheat flour
1/2cup All purpose flour
1/4cup Vanilla flavoured custard powder
3/4cup Sugar
1cup Milk
1/4cup Butter
2tsp Baking powder
1/4tsp Baking soda
1/4cup Oil

Sift together the wholewheat flour,all purpose flour,baking soda and baking powder and keep aside, meanwhile heat the milk,butter and sugar together until the sugar melts, put off the stove..Add the oil and mix everything..

Slowly add the custard powder to the wet ingredients and mix well without any lumps..Add gradually the wet ingredients to the dry ingredients slowly with a spatula,dont overmix..

Preheat the oven to 350F,grease either a loaf pan or mini loaf pan..pour the already prepared cake batter to the greased mould and bake for 20-25minutes until a skewer inserted comes out clean..

Enjoy with a cup of tea or coffee.

Monday, December 19, 2011

Eggless Pumpkin Oats Muffins

Its been a quite long i prepared bakes with my favourite grains 'Oats', this weekend was quite busy with few household stuffs and i couldnt even baked anything, i felt somewat lazy coz of the nasty rainy chilled weather..I prepared this super fabulous healthy muffins few days back just to finish up the leftover homemade pumpkin puree..They turned out simply super spongy,super moist and quite addictive, a fabulous evening snacks to enjoy with a bowl of milk or tea, everyone at home just loved having this incredible super cute muffins for both their snacks and for their breakfast.


1cup Pumpkin puree
1/2cup Butter (room temperature)
3/4cup Sugar
1/4cup Milk
1+1/2cup All purpose flour
1cup Rolled oats
1/2tsp Baking soda
1tsp Baking powder

Preheat the oven to 350F..Beat the sugar and butter until they turns soft and creamy..meanwhile mix the flour,oats, baking soda and baking powder, add pumpkin puree to the sugar-butter mixture.

Beat until the puree get well mixed,now add the all the dry ingredients along with milk and mix well with a spatula, dont overmix..

Pour the muffin batter over the muffins pan until 3/4th to the pan, arrange the muffin pan in the middle rack and bake for 20-25minutes or a skewer insert comes out clean..


Enjoy warm, these muffins tastes divine!!!

Sunday, December 18, 2011

Eggless Sweet Potato & Raisin Cookies

Its been a while i wanted to make some biscuits or cake with sweet potatoes, since i had some leftover cooked sweet potatoes sitting sadly in my fridge, i simply mashed them and tried making this great looking cookies with whole wheat flour and raisins..For my surprise,this cookies turned out super prefect,absolutely addictive and quite fabulous..They tastes super delicious when served along with a cup of hot tea..Seriously none at home find out the 'secret ingredient' and they just enjoyed munching them for their snacks, yep everyone at home loved these super healthy cookies.


1cup Whole wheat flour
1/2cup Sugar
1/4 tsp Salt
1/4cup Mashed sweet potato
2tbsp Raisins
1/2tsp Baking powder
1/2tsp Cardamom powder (coarsely powdered)
1/2 cup Butter (room temperature)
Milk as per need

Pre heat the oven to 350 F..Mix the flour, sugar, salt,baking powder, raisins and cardamom powder well with ur fingers in a bowl.

Add the butter and mashed sweet potato to the flour mixture,mix well, finally sprinkle enough milk to make a soft dough.Divide the dough into about 15-20 equal parts and make them into balls and flat each balls..

Place the flattened balls over a baking sheet leaving some space between each cookies...Bake the cookies for about 15-20 minutes or until cookies are lightly gold brown.

Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

Enjoy with coffee or tea..


Saturday, December 17, 2011

Baked Beets & Sprouted Black Chickpeas Cutlets

I  prepare sprouts quite often at home, this time i prepared some sprouts with black chickpeas which i cooked  later and  combined with cooked beets to make these healthy and guilt free baked  cutlets for our yesterday's snacks..I completely skipped cooked potatoes and replaced them with cooked sprouted chickpeas, needless to say these delicious cutlets tastes absolutely marvellous when served along with sweet chilli sauce or either tomato ketchup..Indeed, these cutlets are definitely healthy and personally i felt its quite an easy and best way to feed  beets and sprouted black chickpeas to my kids, they just enjoyed these cutlets with ketchup.


1cup Beets (cooked and grated)
2cups Sprouted black chickpeas (cooked )
1no Onion (chopped)
1tsp Red chilly powder
1/2tsp Jeera powder
1tsp Garam masala powder
1/4cup Corn flour
1/4cup Bread crumbs
Salt
Few coriander leaves
Oil for brushing the cutlets

Mash well the cooked sprouted black chickpeas,take along with the cooked and grated beets with red chilly powder, jeera powder, garam masala powder, chopped coriander leaves and salt...Heat few drops of oil and add the chopped onion to the hot oil and saute until the onions turns transculent, add the cooked onions to the sprouted black chickpeas-beets mixture and mix everything well...Make 10-12 balls  from the prepared mixture and flatten it as cutlets..

Mix the corn flour with enough water as white paste..dip each cutlets in white sauce and roll it evenly in bread crumbs,keep in fridge for an hour..Preheat the oven to 350F, line a baking sheet over a baking tray, brush the baking sheet with enough oil, arrange the already prepared the cutlets,brush again the cutlets with enough oil and bake for 20-25minutes (turn atleast  twice while baking) until the crust turns brown..

Enjoy warm with ketchup..

Friday, December 16, 2011

Pumpkin PoppySeeds Buns

Today another edition of Blogging Marathon starts and as usual i'll be running for both two weeks, this time i choosed two beautiful themes to run for next two weeks, for the first week i'll cook up different colourful dishes for kids,yeah i choosed kid's delight as colourful palates and for the second week as eggless bakes, obviously you can see more colourful dishes for this week and eggless or vegan bakes for next week..Am very much thrilled and excited to be a part of this fabulous event again.


My last batch of pumpkin puree is almost finished yesterday after making out this incredible sweet buns with pumpkin puree and poppyseeds..These beautiful cute looking pumpkin buns tastes absolutely incredible even when served simply with a bowl of milk.This bun is really very simple to prepare, filling and definitely delicious to enjoy..Just dip this sweet buns in a cup of tea and enjoy it either for breakfast or for dinner, they will tastes absolutely divine, also you can serve them with nutella spread or with fruits jams and butter..This buns stays prefect for three to four days in room temperature and for month if they are freezed in  ziplock bags,once they get defrost, just heat in preheated oven or in microwave oven and enjoy as you desire...


4cups Bread flour /All purpose flour
1cup Pumpkin puree
2tbsp Poppyseeds
2tsp Active dry yeast
1cup Confectioners sugar or powdered sugar
1/2cup Butter (softened)
1/4cup Luke warm milk
1/2tsp Salt
Egg yolk+Water (to glaze)
Water as per need

Add the active dry yeast, sugar and salt to the luke warm milk and let this mixture sit for 5 minutes,until the yeast turns foamy.

Now add the softened butter, confectioner's sugar,pumpkin puree,beatened egg,bread flour,poppy seeds and the foamy yeast mixture  and knead as a soft  and smooth dough, arrange this dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough doubled their volume..

After an hour, make 10-12 medium sized balls, knead well until the dough turn soft, shape them as buns.

Arrange them over a baking sheet lined over a baking tray..let them sit again for an hour or until they doubled their volume.

Preheat the oven to 350F..meanwhile brush the buns with egg yolk mixed with water and bake them in middle rack of the oven for 25-30minutes until the crust turns golden brown..

Enjoy warm!!

Thursday, December 15, 2011

Thekua - A Cookie From Bihar

Our this month Indian Cooking Challenge stopped at Bihar, this thekua is a kind of deep fried cookies quite popular homemade dessert from Bihar and Jharkhand, since ever i joined this incredible challenge the brain child of this challenge Srivalli of Spicing Your Life never stopped surprising us by choosing many new dishes which are quite unfamiliar for a South Indian like me, seriously i have to say a big thanks to Srivalli for creating this fabulous challenge..Coming to this Thekua, its quite a unknown and a new deep fried cookies never i had or heard since ever i lived in India, all credits goes to this blogsphere everyday am learning many different dishes from each and every foodie bloggers am following since ever i started my own space..I prepared my thekua with whole wheat flour,sugar, dessicated coconut and rava and skipped completely the maida and jaggery eventhough these both ingredients are used quite often...These cookies are quite addictive and stay prefect for many days if they are conserved properly..


1cup Wheat flour
1/4cup Powdered sugar
2tsp Dessicated coconut
3tbsp Rava
4tbsp Ghee
Water to knead
Caramom powder as per need
Oil for deepfrying

Take the wheat flour,sugar,dessicated coconut,rava,cardamom powder in a bowl,add the ghee and mix everything for few minutes until they mixture turns  like breadcrumbs,slowly sprinkle the water and knead as stiff dough..roll out the dough into a thick disc and cut the dough with a cookie cutter..

Meanwhile heat the oil in a kadai,drop gently the cookies and fry on both sides until they get well crispy..Arrange in an air tightened box and enjoy for snacks with a cup of tea or coffee..

Panini Al Latte - Italian Milk Rolls

I have crossed this soft and spongy milk rolls while searching for a quick,easy and super spongy buns, i got hooked immediately with this milk rolls when i watched in you tube..The next day itself i tried this incredible milk rolls as this beautiful rolls goes for usual ingredients with milk as main ingredient..These milk rolls are quite incredible, simply addictive,mildly sweetened, a prefect milk rolls to enjoy with nutella spread..Ideal to carry anywhere to enjoy along with any grilled meat,salads or simply with any spreads or else as dinner rolls..These rolls stays very much prefect even for two or three days, but am sure that there wont be any leftover coz these tiny rolls are quite addictive.Sending to Julie's Flavors of Cuisines-Italian guest hosted by me.

1/2litre Milk
1/2cup Sugar
1tbsp Yeast
1/4cup Butter
4cups Bread flour or all purpose flour
Milk or Egg (for brushing)

Heat half a cup of milk for few seconds, milk should be luke warm but not too hot..Add the yeast and 2tbsp of sugar to the luke warm milk,mix it and keep aside until the yeast foamy..

Heat the remaining milk with sugar, butter,salt and stir until everything gets well mixed.

Take the flour in a bowl, make a well in the centre and pour the milk and yeast mixture, mix everything well and foarm as a ball, knead until the dough turns soft and elastic.

Arrange the dough in a greased bowl,cover with a damp cloth and arrange in a warm place for two hours..

Punch down the dough and cut the dough as many pieces,shape them as small balls and arrange over a greased baking pan,brush the rolls with warm milk and let them sit again for an hour..

Meanwhile preheat the oven to 420F, if you want to brush the risen buns with eggs,you can do them rite now,but i skipped it, bake them for 18minutes or until the crust turns golden brown..

Once these rolls gets cool completely,arrange them in a air tightened box and enjoy with spreads..

Wednesday, December 14, 2011

Eggless Grapefruit Olive Oil Cake

Am not a big fan of grapefruits, but my better half adore the grapefruits and he never stopped buying them...I tried out making this cake using grapefruit yesterday for our snacks, for my surprise the addition of grapefruit turned out the cake more flavourful and prefect,i used olive oil and completely skipped butter in this cake...Its a super moist, fluffy, sweet and fabulous cake which suits marvellously for a evening snacks or simply as a dessert...Soak this cake once they comes out of the oven with a simple grapefruit syrup with grapefruit juice and sugar, this cake tastes superb with a fantabulous texture and we loved a lot...Needless to say that this cake gets vanished in less time, i was planning to make some muffins soon with grapefruits..

Grapefruit &Olive Oil Cake


2cups All purpose flour
1cup Corn flour
1+1/4cups Sugar
1tbsp Flax seed meal
1cup Grapefruit juice
1cup Yoghurt
1cup Olive oil
1tsp Baking powder
1tsp Baking soda

Grapefruit Syrup:
1/2cup Grapefruit juice
1tsp Grapefruit peels
1/4cup Sugar

Preheat the oven at 350F...Mix the flax seed meal in a 3tbsp of luke warm water as thick paste..Combine together the all purpose flour, corn flour, baking soda, baking powder in a large vessel...beat together the sugar, yoghurt, olive oil, grapefruit juice until everything turns soft...add gradually the dry ingredients to the wet ingredients along with flax seed meal paste,mix well with a spatula..grease a cake pan and pour the batter..

Place the cake mould in the middle rack and bake for 35-40minutes or until the skewer comes out clean...

Meanwhile make a syrup by boiling the grapefruit juice, grapefruit peels and sugar,once the sugar gets dissolved,put off the stove and strain the syrup, let them cool completely..Pour this syrup over the cake,make small holes with a skewer on the top of the cake and let it sit for few minutes until the syrup gets absorbed by the cake..cool it completely..

Slice them as u desire and enjoy!

Vanilla Buttermilk Cupcakes

Am having loads of fun since ever i started bake-a-thon avec three blogger buddies, my oven is running everyday and i cant keep away myself from baking..Obviously today is also going to be a simple but an incredible cupcakes i picked from Vidya's space, i was paired with her for this week's Bloghop wednesdays a fabulous virtual friendship chain created by Radhika of Tickling Palates..Vidya's space have so many dishes and bakes,her food clicks speaks a lot about her passion for foods and photography..Everytime i visit her space, her clicks tempts me a lot and definitely makes me hungry, i was happy to choose this easy breezy cupcakes from her beautiful space as i was bit busy with some household stuffs, these cute looking cupcakes gets ready absolutely quickly with usual ingredients and definitely quite addictive,they were extremely spongy and super moist we guys couldnt stop having them for our evening snacks once they came out of the oven..Thanks to Vidya for sharing this delicious cupcakes, we just loved it.




1+1/4cups All purpose flour
1/4cup Butter
1/2tsp Baking powder
1/2tsp Baking Soda
1no Egg
1/2cup Sugar
1/4cup Buttermilk
1tsp Vanilla essence
1pinch Salt

Preheat the oven to 350F..Sift together the flour,baking powder,salt,baking soda and keep aside..Beat together the butter,sugar until they turn fluffy,add now the vanilla essence and eggs,beat for few seconds, finally add the buttermilk and beat again, dont worry if the mixture turns bit curdle..

Now gently fold the dry ingredients and mix well with a spatula,pour the butter in a silicion cupcake mould or in a greased cupcake moul, bake for 15-20minutes until a skewer inserted comes out clean..

Serve with a cup of tea,coffee or milk..

Tuesday, December 13, 2011

Quick Peas & Bellpepper Rice

Actually this quick rice is simply prepared with leftover rice with frozen green peas and green bellpepper, needless to say that this wonderful looking flavourful rice just need few spice powders to turn out the leftover rice as an incredible flavourful one pot meal..I simply served with spicy potato fries for our today's lunch and we just loved it..Sending to my own event CWS-Peas & to Kalyani's HLI-Peas guest hosted by Veena...


2cups Cooked rice
1cup Frozen green peas
1no Green bellpepper (cubed)
1no Onion (chopped)
Few curryleaves
1tsp Pav bhaji powder
1/2tsp Cumin powder
1/2tsp Garam masala powder
Salt
Oil
1/2tsp Cumin seeds

Heat enough oil, let crack the cumin seeds, add the chopped onions,curryleaves,sauté for few minutes until they turns transculent, now add the frozen greenpeas,cook until they get partially cooked, add the cubed bellpepper,pav bhaji powder,cumin powder,garam masala powder and salt,cook everythin medium flame until the veggies gets coated well with the spice powder..

Finally add the cooked rice, toss everything gently for few minutes and serve immediately with any side dish..

Eggless Mini Tutti Fruti Cinnamon Rolls

Anything with cinnamon in bakes goes directly to my favourite list, its been a long i wanted to try these flavourful cinnamon rolls for our evening snacks, since few days the weather is getting very much nasty with mist,rain and very less temperature..Obviously it will more than an obligation for me to make out some super flavourful cinnamon rolls, this time i simply added few tutti fruti to give more taste to this usual rolls..Its eggless and super soft, definitely quite addictive to enjoy with a cup of hot piping tea or with a spiced chocolate drink..They vanished very much quickly once they came out of the oven and even my small picky eater enjoyed thoroughly.


12cups All purpose flour
1/4cup Melted butter
1tbsp Active dry yeast
1tbsp Sugar
1tsp Salt
1+1/2cups Luke warm water
2tbp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
Tutti fruti (as per need)

In a small bowl, add the active yeast, sugar and salt in luke warm water , give a stir and keep aside, let it sit for 5 minutes until it turns foamy.

Take together the all purpose flour and melted butter...gradually add the foamy yeast to the flours and knead as dough.

Dust the dough with enough flour and knead for few minutes until its turns soft..arrange the dough in a greased bowl , let it sit for an hour in a warm place..

Once the dough doubled their volume, springle few flour and knead again for few minutes, flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar,tutti fruti, cinnamon powder over the dough..roll the dough as a loaf...

Slice the dough as  thin slices as u desire...Arrange those slices over a greased baking mould..cover it with a plastic wrap and let it sit again for an hour until they double their volume.

Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown..let them cool..

Serve with cup of tea or warm chocolate!! enjoy!!!!

Monday, December 12, 2011

Kouign Amann

Kouign Amann is a famous Breton pastry made by folding with generous quantity of butter and sugar between the pastry sheets, while baking they gets caramelized and turns as a buttery cake.. Actually i was planning to make some croissants, the famous flaky French crescent rolls at home during this weekend, but somehow the pastry sheet i prepared at home went somewat wrong and finally i decided to make this kouigh amann, which i tasted numerous times when we went for vacation to Brittany region of France.

This super buttery falky cake was invented by the bretons,while i tasted for the first time i thought making kouign amann at home will be quite tricky but finally after watching out few video clips and thought i can make them easily at home, final result was this incredible sugary and buttery caramalized cake...An incredible cake to enjoy with a cup of tea or coffee for a chilled evening,be aware this cake will be quite addictive if you dont care about ur waist size..


2cups All purpose flour
1+1/2cups Sugar
125grms Salted Butter (chilled and cut as pieces)
2tbsp Melted butter (for the crust)
1tbsp Dry yeast
3/4cup Warm water
1/4tsp Salt

Mix the yeast,salt with a teaspoon of sugar in the warm water and keep aside until the yeast turns foamy.

In a large bowl,take the flour and add gradually the foamy yeast to form a soft dough, knead the dough for 5minutes until they turns smooth and elastic, if the dough is sticky dust with enough flour and knead again..

Arrange the dough in greased bowl and keep in warm place for an hour..Take the dough out from the bowl,roll them as rectangle dusted with flour.

Drop the chilled butter in the center and sprinkle quarter cup of sugar, lift the left side of the dough to the center and do the same with the right side,your dough should resembles as 3 layer pastry..

Sprinkle again quarter cup of sugar over the folded dough and fold again as three folds;the dough will be sticky,dont worry just scrap down and wrap in a plastic sheet,keep in fridge for an hour, remove the dough from the fridge.

Roll the dough as rectangle, sprinkle again quarter cup of sugar and fold again..fold again as a three layered fold and keep again in fridge..

Preheat the oven to 350F..grease a round cake mould and keep aside..Remove the chilled dough from the fridge and roll the dough as circle disc,it will be super sticky and drop the rolled dough in the already prepared greased mould and use ur fingers to pull them to fill the edges of the mould.

Sprinkle the remaining sugar and drizzled melted butter over the dough and bake the cake for 40-45minutes until the crust gets caramelized..Let it cool completely and slice them as triangles..

Enjoy with a cup of tea..

Sunday, December 11, 2011

Coriander & Cumin Flavoured Whole Wheat Dinner Rolls

Its been rare i prepared bakes especially dinner rolls flavoured by coriander leaves, seriously i want to make some bakes with this herbs since a long, finally i tried out this wonderful looking whole wheat dinner rolls simply with fresh finely chopped coriander leaves and cumin seeds..The picture itself says that they turned out absolutely prefect and definitely flavourful na.We enjoyed having each and every bite of this healthy dinner rolls with a simple lettuce salad, this dinner rolls is eggless also vegan as i just used olive oil in these dinner rolls instead of butter or milk..


2cups Whole wheat pastry flour or Bread flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1tsp Cumin seeds
1/4cup Coriander leaves (chopped)
1/4cup Olive oil

Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the whole wheat pastry flour,cumin seeds,chopped coriander leaves mix everything well..slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough..place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..

After an hour, punch down the doubled dough and knead again, make 6-8 medium sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..

Preheat the oven to 350F..brush the breads with olive oil and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread...Put off the oven and take off the mould and let them cool..

Serve with salads,soups or with any spreads..

Saturday, December 10, 2011

Coconut Brownies

Everyone at home just love brownies anytime of the day, serve them even for breakfast they will have it happily  without any hesitation, i was planning to make some brownies with coconut flakes or with either dessicated coconut since a long,finally i tried them yesterday evening for our snacks, the final result was an incredible,absolutely delicious coconut brownies..We enjoyed a lot having this incredible brownies when they were still warm,they tastes absolutely sinful,obviously my teddies had them even for their today's breakfast with a bowl of warm milk.


1/2cup Butter
2nos Eggs
200grs Dark Chocolate bar
1/2cup All purpose flour
1/2cup Dessicated coconut flakes
1tsp Vanilla extract
1cup Sugar
1/4tsp Salt

Preheat the oven to 350F, grease a square baking pan and keep aside..Beat together the butter,sugar and vanilla in a bowl,meanwhile melt the chocolate bar with a tablespoon of water,add now the eggs to the butter-sugar mixture and beat well.

Sieve together the all purpose flour and baking powder, add now the wet ingredients,melted chocolate to the dry ingredients..mix gently with a spatula..

Finally add the dessicated coconut to the batter,give a stir and pour the batter evenly in the prepared pan, bake for 20-25minutes in middle rack until a skewer inserted comes out clean..Let them cool completely and cut as squares..

Enjoy..

Friday, December 9, 2011

Peas & Paneer Masala Puffs

Its been a long i prepared puffs at home,for  making this delicious  puffs i went as always for store bought puff pastry sheets and simply prepared a quick masala with frozen greenpeas,grated paneer and cooked potatoes with usual spices, this puffs turns out super prefect and simply delicious to enjoy without any hesitation for an evening snacks..My teddies just enjoyed having this delicious and mildly spicy puffs with a bowl of warm milk for their snacks which was quite filling and super satisfying for their snacks after they came back from school..I simply served these puffs with a cup of ginger tea to me and my better half,we just loved it.


1no Puff Pastry sheet
1/2cup Frozen green peas (thawed)
1/2cup Grated paneer
1no Potato (cooked & mashed)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Ginger garlic paste
1/2tsp Garam masala powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away,add the thawed greenpeas,salt,red chilly powder,garam masala powder and saute until the veggies gets slightly cooked, add now the cooked mashed potatoes,grated paneer,cook everything in simmer until the masala turns thick..

Preheat the oven to 350F..roll the puff pastry sheet dusted with flour as a rectangle, using a cookie cutter cut them as 8 circles.

Place enough masala  in a circle and close it with an another circle, press the edges with a fork, arrange them over a baking sheet lined over a baking tray, finish the remaining puff pastry circles as the same way and bake for 20-25minutes in middle rack until the crust turns golden brown..

Serve hot with milk or with a cup of tea..

Thursday, December 8, 2011

Eggless Lemon Cornmeal Cookies

I love citrus flavoured bakes very much,but somehow my family hates bakes prepared with citrus..For my surprise, this time when i tried out this eggless mildy buttery lemon cornmeal cookies and served them for snacks,everyone at home enjoyed thoroughly this super crunchy and fabulous cookies..Cornmeal added in this cookies gives an incredible texture,to give more flavour to this simple cookies i just added few tutti frutti, needless to say lemon zest and lemon juice in this cookies gives a fabulous aroma to this eggless cookies..Give a try friends, am damn sure you guys will definitely love this beautiful super addictive cookies.


1+1/4cups All purpose flour
1/2cup Cornmeal
3/4cup Powdered Sugar
1/4cup Tutti frutti or any dry fruits
1/2cup Butter (room temperature)
1tsp Lemon Zest
2tbsp Fresh lemon juice
Yoghurt (as per need)

Take the all purpose flour,cornmeal,powdered sugar,lemon zest,tutti frutti in a large bowl, now add the butter,lemon juice and mix everything well..Add enough yoghurt and form everything as a smooth dough..

Preheat the oven to 350F, line a baking sheet over a baking tray, make medium sized balls from the dough, arrange over the baking sheet,flatten them with a fork as a small disc..Bake for 15-20minutes until the edges of the cookies turns golden brown..

Serve with a cup of tea..

Wednesday, December 7, 2011

Cabbage Greenpeas Stir-fry

If you are interested to make variations in your usual cabbage stir-fry, give a try to this cabbage greenpeas stir fry, i tried this combo after a long hesitation and prepared them for our today's lunch, i simply served this delicious easy breezy stir fry along with hot steaming rice and rasam..Needless to say we had a fabulous lunch,sending this quick stir fry to my own event CWS-Peas & HLI-Peas guest hosted by Veena,event by Kalyani...


2cups Cabbage (chopped)
1/2cup Greenpeas (soaked overnite & cooked)
1/4tsp Turmeric powder
1tsp Ginger (grated)
2tbsp Grated coconut
3nos Green chillies(slit opened)
1tsp Cumin seeds
Few curry leaves
Salt
Oil
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal

Heat enough oil and let splutters the mustard seeds,urad dal and channa dal, add immediately the cooked greenpeas,ginger and slit opened green chillies,curryleaves and salt,cook for few minutes

Now add the chopped cabbage, turmeric powder,sauté everything for few minutes, springle some water and cook until the veggies gets well cooked..finally add the coconut and put of the stove..

Enjoy hot with rotis or rice dishes..

Eggless Whole Wheat Garlic Rolls

Since ever i saw this flavourful garlic rolls at Suhaina's space, i was planning to prepare them as healthy garlic rolls with whole wheat flour,eventhough i prepared twice the same garlic rolls with all purpose flour..But this time i simply prepared the same garlic rolls with whole wheat flour and homemade garlic-coriander leaves spread..These rolls are quite addictive and can enjoy having them anytime of the day,eventhough we had them warm with a cup of tea for our yesterday's evening snacks..With a super garlic flavour this rolls tastes absolutely marvellous and definitely super healthy coz of the whole wheat flour i used for..This month's Sweet Punch Challenge was to choose and bake something of our choice, as i choosed to bake our favourite garlic rolls with whole wheat flour and sending this incredible addictive garlic rolls to sweet punch team.


2cups Whole wheat flour
1tbsp Active dry yeast
1tsp Sugar
1tsp Salt
1/2cup Luke warm water
2tbsp Olive oil
Few sesame seeds

Garlic-Coriander Leaves Spread:
50grms Butter (room temperature)
3nos Garlic (grated)
2tbsp Coriander leaves (chopped)

Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy..Meanwhile make the garlic-coriander leaves spread, by adding the grated garlic and coriander leaves to the butter,mix well and keep aside..

Take the wholewheat flour in a bowl,add gradually the foamy yeast,olive oil and water (if needed) and knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..

Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a thick rectangle disc.

Spread enough garlic spread and roll them as a loaf, cut the rolled loaf as 8-10 pieces, arrange them over a greased round baking pan,sprinkle the sesame seeds as per need also brush the remaining garlic spread over those unbaked rolls if needed,let them sit again for few minutes in warm place..

Preheat the oven to 350F, arrange the baking pan in middle rack of the oven and bake for 25-30minutes until the crust turns golden brown..

Serve warm with a cup of tea..

Tuesday, December 6, 2011

Greenpeas & Jackfruit Seeds Kurma

Love kurma with green peas, everytime i used to prepare kurma with potatoes and green peas combination,this time i tried out this wonderful looking kurma with jackfruit seeds which i picked recently from Indian groceries and skipped completely potatoes in this kurma..For my surprise,this combination works out absolutely wonderful and we just enjoyed having this super flavourful kurma with rice and papads for our lunch and served again this kurma with rotis for our dinner..Sending this fingerlicking kurma to my own event CWS-Peas..



1/2cup Dry green peas
15nos Jackfruit seeds (cooked)
1no Onion (chopped)
1no Tomato (chopped)
3nos Green Chillies (slit opened)
1/2tsp Garam masala powder
1tbsp Coriander powder
1/4tsp Turmeric powder
2nos Bayleaves
1tsp Ginger garlic paste
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
1/4cup Grated coconut
1tbsp Poppy seeds

Soak the dry green peas overnite and cook in hot water with salt until they get half cooked, drain the excess of water and keep aside...Meanwhile grind all the ingredients from the list 'to grind' as fine paste and keep aside...

Heat enough oil in a kadai, add the bay leaves and fry until they turns brown, add immediately the chopped onions, chopped tomatoes,slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes away...add now the half cooked green peas,jackfruit seeds,turmeric powder and add the grounded paste to the kadai, cook everything in simmer for few minutes with coriander powder,garam masala powder with lid closed...finally add enough water to the kadai and cook in medium flame for few minutes..once the veggies gets well cooked,put off the stove and add the coriander leaves..

Serve hot as rotis & rice..

Baked Tandoori Gobi

Its been a long i prepared tandooris either with meats or veggies at home, this weekend i simply prepared this wonderful looking tandoori gobi with a medium sized cauliflower head along with usual spices..They turned out excellent, delicious,mildly spicy and quite easy to feed whoever loves cauliflower as any form..Very simple starter,definitely a crowd pleaser..Once they comes out of the oven,the aroma of this baked tandoori gobi just filled the whole home...We simply had this catchy tandoori gobi for our snacks with a cup of tea, since its baked its much more better than the fried ones..


1medium size Cauliflower head
1/2cup Thick yogurt
1tsp Kashmiri Red chilly
1/2tsp Paprika powder
1tsp Ginger garlic paste
1tsp Lemon juice
Salt
2tsp Oil
1/2tsp Garam masala powder
1/2tsp Cumin powder

Cut the cauliflower head as medium sized florets, drop them in salted hot water for few seconds, drain the water and keep aside,meanwhile in a large bowl, take the kashimiri red chilly powder,paprika powder,ginger garlic paste,yogurt,lemon juice,garam masala powder,oil,cumin powder and salt,mix everything well and make a thick paste, add the cauliflower florets to the prepared spice paste,mix everything well and keep aside for an hour..

Preheat the oven to 350F, line a baking sheet over a baking tray,arrange the marinated cauliflower florets over the lined baking sheet and bake for 20-25minutes,turn the florets on both sides twice while baking.

Serve hot with a dash of chaat masala..

Monday, December 5, 2011

Mushroom,Peas & Potato Masala

Everytime both peas and potato works out wonder as anything, eventhough our family favourite goes to super delicious masala which i usually love to enjoy with hot steaming rice and rasam,its one of my kind of comforting food, this time i tried adding some chopped button mushrooms and tomato puree to make this beautiful masala more delicious, we had this delicious masala with rice for our lunch and as side dish along with rotis for our dinner.Just loved it.



2nos Potatoes (big & cubed)
1/2cup Mushrooms (chopped)
1cup Dry greenpeas (soaked overnite)
1no Onion (big &chopped)
1/2cup Tomato puree
1tsp Ginger garlic paste
1tsp Fennel seed (crushed)
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
2tbsp Coriander leaves (chopped)
Few curry leaves
Salt
Oil


Heat enough oil, fry the crushed fennel seeds, add the chopped onions,tomato puree,curry leaves and ginger garlic paste, saute everything until the onions turns transculent, add now the soaked green peas, saute for few minutes,add now the mushrooms and potatoes,saute again for few minutes.

Add the red chilly powder,coriander powder, garam masala powder,salt and cook everything in medium flame ,sprinkle water as per need until the peas get cooked completely,finally add the coriander leaves and put off the stove.

Let the masala gets cool completely..

Serve with rice or rotis..

Eggless Chocolate Chips Milk Buns

Since i started running bake-a-thon,i couldnt stop myself making buns and breads these days,those breads and buns are simply prefect to enjoy either for morning breakfast,lunch or for evening snacks and sometimes why not for dinner, recently i tried out some soft and super spongy milk buns using low fat milk powder along with chocolate chips..Those yummy chocolate chips milk buns turned out absolutely fantastic, they were quite amazing,super soft,fluffy with wonderful smell,seriously i can bet that none can resist to the aroma of this freshly baked milk buns,the aroma comes out of this buns while baking was extremely incredible and filled the whole home.


3cups Bread flour or all purpose flour
1/2cup Low fat milk powder
1/2cup Confectioner's sugar or powdered sugar
1tsp Sugar
1/4tsp Salt
1tbsp Active dry yeast
1/4cup Butter (room temperature)
1/2cup Chocolate chips
Milk (for brushing)


Take the flour,milk powder,confectioner's sugar and butter in a bowl, meanwhile mix the yeast,sugar and salt in a cup of luke warm water,keep aside for few minutes until the yeast turns foamy..

Add gradually the yeast to the already prepared flour mixture (add water if needed) and knead everything as a soft,smooth dough,keep aside in a warm place for two hours,meanwhile keep the chocolate chips in freezer for half an hour..

Preheat the oven to 350F..Once the dough doubled their volume,punch down and knead everything well for few minutes,finally add the frozen chocolate chips and knead the dough gently..Make 10-12medium sized balls from the dough and arrange them over a baking sheet lined over a baking tray,brush the buns with enough milk,bake for 20-25minutes until the crust turns golden brown..

Enjoy for breakfast or for dinner..

Sunday, December 4, 2011

Rainbow Sugar Balls Butter Cookies

I decided to make again some butter cookies with almond extract,sugar balls sprinkles and butter, finally i prepared them yesterday for our snacks,these cookies tastes absolutely divine, the aroma while they baked was heavenly, i simply tried adding some rainbow sugar balls sprinkles which i usually used to sprinkle over a chocolate ganache cake or over a butter cream cake,the sweet crunch of these cookies tastes absolutely incredible with a soft chewy center was just too good when served along with a cardamom flavoured hot tea for an evening snacks. These cookies are quite attractive and definitely addictive, i already prepared twice and everytime they gets vanished super quickly,we just loved it..Check out Champa,Susan,Preeti & Veena wat they baked for our 4th day of Bake-A-Thon..



1cup All purpose flour
2tbsp Almond powder
1/2cup Powdered sugar
1/2cup Butter
1tsp Almond extract
1/2cup Rainbow sugar balls
Milk (as per need)

Preheat the oven to 350F..Mix together the sugar,almond powder,flour and salt in a large bowl,add the butter and almond extract,mix everything well,use the milk as per need to form a soft dough,now add the sugar balls (keep aside some sugar balls for topping) to the dough and knead gently for few seconds, make small balls from the soft dough, flatten them as small disc,drop gently over the sugar balls,give a press..Now place them over a baking sheet lined over a baking tray..

Bake them for 12-15minutes until the edges turns golden brown..let them cool completely and enjoy with a cup of tea..