Sunday, 23 September 2018

Pumpkin cutlets


Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees.

Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine.

Here For our 163th #Foodimonday #bloghop event we are back with #Pumpkinrecipes, I tried these Pumpkin Cutlets, They are sweet and spicy, So delicious and perfect as a starter or in a brunch time. Check out the recipe below and enjoy!!!



INGREDIENTS:

400 gm - Red pumpkin, peeled and seeds removed
1.5 cups Rice flour
Salt to taste
1 tsp Roasted Jeera powder
2 Green chilies, chopped
1/2 Cup Onion, finely chopped
1/4 cup Coriander leaves, finely chopped
2 Tbsp Oil
Oil for pan frying

METHOD:

1. Grate the pumpkin In a plate. Drain out the excess water by passing through a thin sieve.

2. Heat the oil and add chopped onion and green chilies, saute onions, add grated pumpkin, lower the heat and mix in the rice flour. Also add the salt and jeera powder.

3. Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikkis or cutlets.
Allow the mixture to cool, add freshly chopped coriander leaves. divide into portions. Place each portion into a shape into circular tikkis or cutlets.

4. Heat oil in a non stick pan or tava and pan fry these tikkis or cutlets.turning once so that both sides are cooked and lightly browned.

Serve as a starter or in brunch.
Enjoyyyyyyyy!!!!!!!!!!!


Sunday, 16 September 2018

Eggless Lemon cake




This Eggless lemon cake is pure lemony perfection!

Prisha was so happy and excited to try this lemon cake as she never tasted this. When she came back from school, her first question was like Mommyy you made cake or no? Umm I was just pulling her leg like, Noo, I couldn't got time and wasn't able to bake it, she dumped her bag and went to her room....I came to her with slice of lemon cake and that smile on her face was million dollar smile. she jumped to me and was so happy :)

The recipe is based on Eggless vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting. It’s super easy, and will happily fulfill all your lemon cake dreams!!!!! This lemon cake recipe is for our #Lemonaffair theme on Foodiemonday bloghop. Check out the recipe below and Enjoyy!!!!!!!!!!!


INGREDIENTS

1.5 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 - 1.25 cups milk
The zest of two whole lemons
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup vegetable oil

METHOD

1. Preheat the oven to 180°C.

2. Spray cake pan with non-stick spray and line the bottom with parchment paper. Set aside.

3. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t over mix, tiny lumps are okay.

4. Pour the batter into the cake pan and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cake  comes out clean.

5. Remove the cake from the pan and place onto a wire cooling rack to cool completely before frosting.

Frost the cake with Lemon Icing.

Enjoyyy!!!!!!!!!!!!!!!


Monday, 10 September 2018

Ladoo Kheer



Ganesh Chaturthi also known as Vinayaka Chaturthi  or Vinayaka Chavithi is the Hindu festival that reveres god Ganesha. It is celebrated on Shukla Paksha Chaturthi (fourth day of the waxing moon period) of Bhaadrapada month which typically falls in the months of August or September of the Gregorian calendar.

The festival is marked with the installation of Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stages).

The primary sweet dish during the festival is modak (modak in Marathi and Konkani, modakam or kudumu in Telugu, modaka or kadubu in Kannada, kozhakatta or modakkam in Malayalam and kozhukattai or modagam in Tamil). A modak is a dumpling made from rice or wheat flour, stuffed with grated coconut, jaggery, dried fruits and other condiments and steamed or fried. Another popular sweet dish is the karanji (karjikai in Kannada), similar to modak in composition and taste but in a semicircular shape.

Here for our Foodiemonday Bloghop event, we are back with our ganeshchaturthi special recipes. Yes, Lord ganesha loves Modak and ladoo, Here for him I tried to make Ladoo and kheer in one dish. Presenting Ladoo Kheer for Bhog to lord ganesha. Check out the recipe below and try to make this on this festival.



Ingredients:

150 gm Motichur ke ladoo
1 ltr Milk
3 tsp Sugar
2 Tbsp Cashewnuts
1/2 tsp Cardamom Powder
2 Tbsp Almonds chopped
2 tsp Raisins
Or you can add dry fruits of your choice

Method:

1.Take Vessel put 1ltr milk into it with ilaichi boil till it become a little thick on low flame.

2.After that add motichur Ladoo keep on stove for 10 mins more to boil.

3.Add sugar, and all dry fruits. 

Serve hot or cold.

Enjoyyyyyyyyyyy!!!!!!!!!!!!!!

Monday, 30 July 2018

Mango Blueberry Smoothie



Frozen fruit is great. It is picked and quickly frozen at the pick of its time, so it is ripe and full of nutrients. Freezing is also the best way of preserving produce when done correctly, as it needs no added sugars to preserve and the nutrients loss is rather low. This time we Foodiemonday people are back with amazing theme #FilmyFoodies. And for this I chose the theme with this movie called #Chinikum considering the less sugar recipe. which is chinikum smoothie. And this smoothie is made with mangoes and blueberry. 

To make this Mango Blueberry Smoothie we used frozen mango chunks and frozen forest blueberries, added some banana and plant-based yogurt and blended well. You can blend everything in one go, or separately the light and dark mixture for a dramatic effect!!!


INGREDIENTS

a handful of frozen mango chunks
1 ripe banana
2 tablespoons of frozen blueberries
1/2 cup of yogurt
water


METHOD

1. In a blender add a splash of water and yogurt, One banana and mango chunks. Blend and pour into a tall glass.

2. To your blender cup, add in another splash of water, the rest of the yogurt, a frozen blueberries. Blend and pour in the glass on top of the mango mixture.

Enjoyyyyyyyyyyyyy!!!!!!!!!!!!


Monday, 16 July 2018

Matcha tea latte




Smooth and creamy matcha is lightly sweetened and served with steamed milk.
Its a ground Japanese green tea. The matcha tea latte is totally different in taste for me. Love the color of this latte.

I am not a tea lover, I am crazy about coffee. This tea flavor is amazingly different for me when I tried it. This tea, my friend visited sikkim last month. he got many flavors of tea and I did posted the one of the tea picture of them. I tagged the Goldentips on my picture, they sent me msg on instagram and then sent me two more packets of teas at my place. This was one of them. I had the packet of this matcha tea since a month and didn't tried it. When we selected the theme for our next Bloghop event and it is tea, I thought that I will try this tea for my bloghop post. And I'm glad that I tried this. Different flavor and loved it. Check out the recipe below for this Matcha tea latte.I used this tea from #Goldentips teas from Sikkim. You can check their collection on their Instagram page. Check out the recipe below and enjoy!!



Ingredients:

1/2 tsp Matcha powdered green tea
1/4 Cup hot water
1 cup Full fat hot milk
1 tsp Sugar or honey

Method:

1. Place half teaspoonful Matcha tea in to a Pre-heated and dried tea bowl.

2. Gradually add hot water, and whisk with a spoon whisk gradually pouring water to a froth with bubbles.

3. Add Milk and Sugar in hot water whisk well and your matcha latte is ready.

Enjoyyy the green tea flavor in latte form.
























Monday, 9 July 2018

Broccoli fried rice



Broccoli Fried Rice is an easy Asian side that’s healthy, hearty and the perfect way to get your family to eat their veggies! I love the idea of an all-broccoli version of this, but I know not to test my luck too far, so for us, an equal amount of chopped broccoli to brown rice is the perfect compromise for the whole family. Just like cauliflower rice, you place the broccoli florets in the food processor and pulse until they resemble a rice-like texture. Be sure to watch is carefully because, if you process too far, then you’re on your way to pesto, but if you process it too little, then those indistinguishable grains of broccoli become chunks of green you’re child will refuse to eat. This is for our 152nd #foodiemonday #Bloghop event and our theme is #Asiancuisine. check out the recipe below and enjoy.



Ingredients

2 cups chopped broccoli
3 cups cooked and cooled rice
1 tbsp sesame oil, divided
1/2 cup chopped yellow onion
2 large garlic cloves, minced
1 cup frozen beans and carrots
3 tbsp soy sauce
1/2 tsp garlic powder
1 tsp sesame seed
1/2 cup sliced green onion
2 green chilies, chopped

Method

1. Add broccoli to a food processor. Pulse until broccoli resembles rice.

2. Heat a large non-stick pan to a high heat. Add 2 teaspoons sesame oil. Once the oil is hot, add onion and garlic. Use a wooden spoon to stir-fry veggies until fragrant, about 30 seconds. Add broccoli, continue to stir-fry another minute until broccoli begins to cook. Add remaining oil and rice. Continue to use the wooden spoon to stir-fry the mixture for another 2 minutes.

3. Add green chilies, beans, carrots, soy sauce and garlic powder. Continue to cook another 2-3 minutes until sauce has coated all the rice and veggies. Reduce the heat to medium and make a well in the center of the mixture. Mix in to the rice.

Add green onion. Toss. Season to taste with salt and pepper. Serve hot.


Monday, 2 July 2018

Corn Samosa


The samosa is made with a wheat flour or maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili or fruits. The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.

I am a big fan of samosas. There are many fillings we can stuff for samosas. These are the corn samosa and the light spices inside the filling is amazing. just loving the stuffing of this. Check out the recipe of corn samosas for our 151 #foodiemonday #bloghop event. enjoyy it.


Ingredients: 

6 pcs Tortillas
11/2 cup Sweet Corn
1/2 tsp Garam Masala powder
1 onion, chopped 
1/2 tsp Green Chilli, chopped
11/2 tbsp Oil
1/2 tsp Chat Masala
1/2 tsp Cumin seeds powder
Salt as required
Oil to fry

Method:

1. Take a bowl add Boiled sweet corn seeds, 1 tbsp oil, Roasted gram Flour , chat Masala , Cumin powder , Coriander powder , black Pepper, chopped Coriander, chopped green Chilies, salt as required, Mixed well and keep aside.

2. Take the tortillas and cut them half.  Fold each half shaped tortillas into hollow cone and stuff the prepared filling in cone. Seal the samosa with the all Purpose Flour/corn flour paste/water.

3. Heat oil in a wok to deep fry. Drop the samosas into the oil. Fry the samosas until golden brown on medium flame. Remove them and place them on a tissue Paper.
Serve the corn samosas with Tomato Coriander Chutney.


Monday, 4 June 2018

Mango salsa



I loved this salad. The mixture of the sweet fruit and the savory onion and peppers. So good. Very easy to make and you can add the more spices if you want to add.

This time on our 147th #Foodiemonday #Bloghop event, we are back with #mangoes recipes. And  I hardly made any dessert this time in summers. But wanted to try this mango salsa since long. Just last weekend I got bunch of Alphonso mangoes at home. And they are so yum. made some Aamras with that, mango lassi , and some we just cut the slices and enjoyed. Now few of them are left, So made this mango salsa with some veggies. Check out the recipe below and enjoy this salsa with any tortillas or with tacos or with any Thai recipe.



INGREDIENTS

2 ripe mangoes, chopped
1/4 red onion, chopped
1/2 Capsicum, chopped
1/4 Cup Sweet corn kernels
Black pepper as per taste
Salt as per taste
1 lime, juice of
lime zest (optional)
fresh cilantro


METHOD: 

I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
Score the mango halves length ways, then cross ways, into 3/4 inch cubes, going through to the skin, but not through it.
Turn the mango halves inside out and slice off the cubes.
Toss with remaining ingredients.

serve with any tortillas or with some Tacos.

Enjoyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!


Monday, 28 May 2018

Multi Cereal French Bread



10 Grain Hot Cereal is a unique blend of flavorful whole grains that is packed with nutrition. This wonderful cereal contains wheat, corn, rye, triticale, oats, soy beans, millet, barley, brown rice, oat bran and flaxseed. Most refined grains lose 78% of their filling, heart-healthy fiber as well as half its vitamins and minerals in the milling process. So make sure that your bread or bread product says it is 100% whole wheat or 100% whole grain rather than just "wheat bread" or "multigrain bread".

This loaf is magnificent; everything you want in a homemade bread. It’s, Seriously simple, Tender on the inside, Crusty on the outside, Loaded with whole grains, Seedy, Dreamy & Perfect.
This makes the perfect bread for toast, sandwiches, french toast, and everything in between. We had our breakfast with these french loafs by topping some strawberry jam and peanut butter. Loved the taste of freshly baked Multi cereal french bread.

This post is contributed to our #146th #Foodiemonday #Bloghop event.. And this time we all are back with #Bread recipes. check out the recipe below and try to make your own hand made multi cereal french bread.



INGREDIENTS

1/2 cup unsweetened multi-grain cereal
2 cups boiling water
1 envelope dry yeast
4 1/3 cups bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds
2 cups water

METHOD:

1. Place cereal in large bowl. Pour 2 cups boiling water over. keep it aside for 20 minutes.

2. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth.

3. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.

4. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.

5. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.

6. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 180 degree. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.


Enjoyyyyyyyyyyyyyyy!!!!!!!!!!!!!!


Monday, 21 May 2018

Mini Peanut butter Cake



This easy to make incredibly delicious treat will become your favorite cake everrrrr! 

I used my easy one bowl Best Chocolate Cake recipe, topped it with peanut butter straight from the jar. This peanut butter cake is so delicious. This mini cake is so cute to present when its a birthday or its just a treat to friends. My daughter loved this cake a lot, She just finish this cake in one timeeeee. It was treat for her and I'm glad that she enjoyed it. Check out the recipe below.

Ingredients

200g Butter, Softened, plus extra for greasing
3 tbsp Smooth peanut butter, plus 2 tbsp for the middle
200g golden caster sugar
150g Pot natural yogurt
200g All Purpose Flour
50g Crushed Salted roasted peanuts
1 Tbsp Icing sugar
2 tbsp Milk

Method: 

Butter non-stick Mini sandwich tin and line with circle of Baking paper. Using electric hand beaters, beat the Butter, Peanut Butter, Sugar and Yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tin, using a spatula to get every last bit. Bake for 30 mins until risen and golden.

Meanwhile, toss the Salted peanuts and Icing sugar with 1/2 tsp water until well coated and Claggy. Spread over a non-stick baking sheet. When the cake is ready, leave it to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. 

Then roast the nuts for 10 mins, Tossing them a couple of times until golden and coated in a shiny caramel. Pour the caramel on cake and coat with crushed roasted peanuts. 

Enjoyyyy!!!!!!!!!!!!!!!






Monday, 14 May 2018

Misal pav



One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savories and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it.

This is our 144th #Foodiemonday Bloghop event, and we are back with #Maharashtriancuisine. Here contributing this recipe of Misal Pav which I adopted from Tarla Dalal's recipe. Check out the recipe below and enjoyy the flavor of maharashtra.



Ingredients

For The Misal Masala

1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut
2 tsp coriander seeds
1 tsp cumin seeds
3 cloves
3 peppercorns
25 mm stick cinnamon
2 whole dry kashmiri red chilies
3 garlic cloves

For The Misal

3 tbsp oil
1 tsp cumin seeds
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder
1/2 cup matki sprouts
1/2 cup safed vatana sprouts
1/2 cup moong sprouts
2 tbsp chawli sprouts
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander
salt to taste

For Serving
1/2 cup mixed chivda
1/2 cup potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges

Method 

For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on
    a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using
5. Any water. Keep aside.

For the Misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to
    2 minutes.
3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well
    and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to
   4 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of
   mixed farsaan, 2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs and lemon wedges.

Enjoyyyyyyyyyyy!!!!!!!!!!!!!!


Monday, 2 April 2018

Eggless Pineapple Upside Down cake in Ramekins



An upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down.

Usually chopped or sliced fruits such as apples, peaches, pineapples, or cherries and butter and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted.

Traditional upside-down preparations include the American pineapple upside-down cake, French Tarte Tatin, and Brazilian or Portuguese Bolo de ananas.

Upside down cakes are always glamorous, since you can see the fruity goodness showing off on the top. This one is a classic and must-bake in pineapple season. For our #Foodiemonday #bloghop event, we are back with #Pineapple recipes. And since long time I wanted to try this upside down cake. As we are on a diet these days, so tried to make them in ramekins so the amount of cake will be sufficient. Though I bought these ramekins couple of months back..Wanted to try something nice in it..and Here I am serving this delicious Egg less Pineapple Upside down cake. Check out the recipe below and Enjoy....



Ingredients:

1/2 tin Sweetened Condensed Milk
3 tbsp Sugar for Caramelisation
100 g All purpose flour
50 g Melted butter
6-Pineapple Slices
1/2 tsp Baking Powder
1/2 tsp Soda Bicarbonate
1/4 tsp Pineapple Essence
1/2 cup unsweetened Coconut milk
1 tbsp Desiccated Coconut

Method:

1. Preheat oven to 180° C. Grease ramekins.  Arrange the pineapple slices at the base. Heat sugar in a pan till it melts and becomes brown. Pour this hot caramel over the pineapple slices and keep aside.

2. Melt butter, cool slightly. Add the Sweetened Condensed Milk and beat well, add the essence.

3. Sieve together APF, baking powder, desiccated coconut and soda bicarbonate. Add some APF to the condense milk mixture and then add  unsweetened coconut milk and mix well. make the lil thick pouring consistency of batter.

4. Pour batter over pineapple slices in the ramekins and bake at 180°C for 25 minutes or till cake is done. Remove from oven, loosen the sides of cake using a knife and immediately turn onto a plate, or you can enjoy them directly by serving in Ramekins. We enjoyed this cake by having in ramekin jars only.

ENJOYYY!!!!!!!!!!!!!!


Monday, 26 March 2018

Blue lagoon Cooler



If you don't drink alcohol or are simply looking to drink a little less of it, there's no reason to fret: you can still enjoy the sweet pleasures of a cocktail by embracing the mock-tail. Loose the booze and instead, indulge in one of the myriad drink combinations made with sparkling water, flavored soda, fresh juices, and simple herb-and-fruit-distilled syrups. 

Blue lagoon cooler is an amazing refreshing cooler, The color of this drink always attracts me whenever we go to have some drinks or for Pizza. This refreshing drink I used to order and enjoy it with delicious pizzas or just like that. Summer has started in Qatar, and we really need some refreshing drinks or coolers these days. I got the Curacao syrup and made this cooler with some lemon juice, sprite and with some soda water. Check out the super simple recipe of this cooler and get away from the scorching heat. Enjoyyy!!



Ingredients:

1 Cup Blue Curacao Syrup
2 tbsp Tbsp Fresh Lemon Juice
2 Tbsp Simple Sugar Syrup as per your taste
2 Cup Sprite
1 Cup soda water
Ice cubes as needed
Cherries to garnish



Method:

1. Take a Pot and add blue Curacao syrup, simple sugar syrup and lemon juice to it.

2. Now add sprite and top it with the soda.

3. Stir lightly with a spoon and garnish with cherries.

Serve and Enjoy….


Monday, 19 March 2018

Rasam Powder



Rasam is a staple diet of people in South India. This can be had as a soup also. History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines.

Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.

Basic rasam powder is just made with toor dal, pepper, coriander, jeera, red chilies and hing. To make it flavorful and tasty, one can use the following ingredients: Roasted Channa dal lends a unique aroma and slightly thickens the rasam. Fenugreek seeds or methi seeds add a unique aroma and is also healthy. This time in our Foodiemonday Bloghop event,we are back with Spice Powders. I am contributing the recipe of Rasam Powder. Check out the recipe below and enjoy it in your meal. :)





Ingredients 

21/2 tsp Cumin seeds
11/2 tsp Coriander seeds
1/2 tsp Fenugreek seeds
2 tsp Black peppercorns
5 whole dry red chilies
1 tsp Oil
1/3 cup Toor daal
1/2 tsp Asafoetida
1/2 tsp Turmeric powder
30 Curry leaves

Method

1. Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chilies. Set aside to cool.

2. Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.

3. Cool and store in airtight containers.


Monday, 12 March 2018

Kiwi lemonade



In doha, the summer has already knocked the door, and again we will need all the cool and refreshing ingredients back in our fridge....Again we are back with lots of ice creams, coolers, lemonades, milk shakes, cold coffees etc.. Here, from yesterday I started to feel more heat in weather as when I went for daily walk in the morning, I could literally feel that heat on my body...And I said, Summer You are welcome once again.

I had some fruits in my fridge, And kiwifruit was one of them. By discussing our next theme for our Foodiemonday Bloghop event, we were end with Cookbook recipes. This lemonade recipe was written in my hand written recipe book, which me and my mom used to write recipe in our diary. I have few of the diaries here with me, I was searching for refreshing recipe and I got this. This Kiwi lemonade is so easy to make, and will make you so refresh and calm after having this. Super fast recipe to calm and refresh yourself, Adding this recipe to our 135th foodiemonday bloghop event. Check out the recipe below and enjoyy :)

INGREDIENTS:

6 kiwi fruits
1 cup sugar
3/4 cup lemon juice
few fresh mint leaves
1 liter carbonated water, chilled

METHOD: 

1. Peel kiwi. Puree peeled fruit in blender container. Strain mixture through a fine-mesh wire strainer placed over a bowl. Discard seeds (some may remain).

2. In a large pitcher combine sugar and lemon juice. Stir until sugar is dissolved.
Stir in strained kiwi. Cover and chill.

3. Slowly add the chilled carbonated water and fresh mint leaves just before serving.

Stir.

Enjoyyy!!!


Monday, 5 March 2018

Penne with Spinach Sauce




This is a perfect week night meal the whole family will enjoy. Sneaking spinach into a dish it is a great way to get your picky kids to eat more leafy greens without any complaints.

This is a wonderful and simple pasta dish that can be served with salad and bread on the side. This cheesy pasta dish comes together in a flash and is a tasty meal that everyone loves!  I’ve recently started making a white sauce with fresh spinach blended in, and I’m happy to report that it’s a big hit! Prisha and Himanshu loved it just as much as the classic recipe. This is super simple to make – you simply add fresh blanched spinach to the cheesy sauce, and then blend it all up with an immersion blender. I have added broccoli too when I was blanching the spinach. Once the sauce is ready, add your hot pasta, stir, and serve! They are so flavorful pasta.

This is our 134th #Foodiemonday #Bloghop event, this time we are back with #Pastasauce theme to take you guys on a tour of different Pasta sauce recipes, I ma contributing the healthy version of Pasta sauce which is Green sauce made with spinach and broccoli. These are the whole wheat Penne pastas, made with exotic vegetables like broccoli, cherry tomatoes and if you like you can add sweet corn kernels too. 



INGREDIENTS

1/2 Cup White sauce
3 cloves of garlic, peeled, chopped
1/2 cup onions, diced
1 pound fresh blanched spinach
3 small flowers of Broccoli, blanched
1/4 cup virgin olive oil
1/2 cup cream cheese
1/4 cup hot pasta water
Salt & ground black pepper
2 Tbsp fresh lemon juice
1 Cup whole wheat Penne Pasta
1 onion, sliced chopped
some flowers of broccoli
1/4 Cup diced carrot
1/2 Cup Cherry tomatoes


METHOD

1. In a heavy saucepan, melt butter. Add garlic, 1 Tbsp all purpose flour, roast the flour until little brown and add milk according to sauce consistency. Add Black pepper powder, some salt and oregano. Cook it for 3-4 minutes. Your white sauce is ready.

2. Blanch the fresh spinach and broccoli, Blend in cream cheese, olive oil and pepper. In another pan take olive oil and add all the vegetables and saute them for 2-3 minutes add salt and pepper. Keep them aside.

3. Take another pan and add white sauce in it, cook it for a minute and add blended paste of spinach and broccoli. again cook it for 2 minute. Add your favorite pasta and sauted vegetables in the sauce, serve it hot.




Monday, 26 February 2018

Kesar Peda


Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoya (Mawa), sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel color. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoya. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera. 

Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. For our 133rd foodiemonday Bloghop event we are back with #Holionmyplatter theme, for this theme I am back with splash of saffron and khoya in the form of Peda. These Kesar Peda are so delicious and melt in mouth.


kesar peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make. check out the recipe below and Enjoyyy...wish you all a very Happy and safe Holi. :)





2 cups dry milk powder
1 cup heavy cream
1/2 cup sugar
1/4 teaspoon crushed cardamom
Few strands of saffron
1 tablespoon milk to soak the saffron
1 tablespoon sliced pistachios for garnishing


Method:

1. Soak the saffron strand in warm milk. Set aside.

2. Heat the frying pan on low heat, Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.

3. Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.

4. Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough.

5. Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. make any design you like on peda or simply make a dent on it.

Garnish them with pistachios.

Monday, 12 February 2018

Rose flavored Butter cookies




These piped cookies are also commonly known as Melting Moments. As the name implies, they literally melts in your mouth. The dough is made by the creaming method, that is, creaming butter with icing sugar to give a soft and crumbly texture. Icing sugar is used instead of caster sugar to prevent the cookies from spreading. Although the finer the sugar granules, the more spreading they cause, icing sugar which contains cornstarch will actually help the cookies to hold their shape better. Corn flour is also used alongside plain flour  to create the tender, melt-in-your-mouth texture.

These delicate butter cookies are a great treat! The Rose flavor and pink color enhance the beauty of these cookies. The home was with aroma of rose flavor. The recipe is straight forward and down right simple. It requires minimum ingredients and the dough was done in no time. The only difficult part was piping them! I thought I could use my Wilton 1C and 2D  decorating tip as it gives very impressive rosettes just like I did.

The valentine's day is right on the corner, You can make these beautiful rosettes in cookies form and serve this to your valentine. This is going to our 131 #Foodiemonday #Bloghop event, and this event we are back with #Valentinerose recipes. This is a contribution to out bloghop event, check out the recipe below and Enjoyyy!!!!!




Ingredients

175 g unsalted butter, softened at room temperature
40 g icing sugar
1/2 teaspoon Rose Essence
1 or 2 drops of edible red color (This will mix with all the white ingredients and turn in to pink color)
175 g plain flour
40 g cornflour (cornstarch)

Method

1. With an electric mixer, or with manual beater cream butter and icing sugar together until pale and fluffy.

2. Add the Rose Essence and beat for a few seconds.

3. Sift the flour and cornflour together over the butter mixture and mix until smooth. Add 1 or max two drops of edible red color and mix the color in the dough very well.

4. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.

5. Bake the cookies in preheated oven at 180 deg C for 12 minutes or until they are a pale golden color.

Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.


Enjoyyyyyy!!!!!!!!!!!!




Monday, 5 February 2018

Beetroot Tomato Soup



Tomato & Beetroot Soup is a comforting and easy dish to make on cold days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavor and body to the soup. This is ideal for this season when the sniffles attack and you crave warm, satisfying meals over complex full meals. 

Beetroot Soup is not only a fabulous color but delicious too. Personally, I am not a big fan of eating beetroot raw, So I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a Soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu.




This is our 130th #foodiemonday Bloghop event, and we are back with #seasonofred recipes theme,  My contribution for this event is beetroot tomato soup. check out the recipe below and enjoy the warmth of healthy root.

Ingredients

4 Tbsp oil
11/2 tsp whole cumin seed
1 large clove of garlic, thinly sliced
1 medium onion, coarsely chopped
1 teaspoon all-purpose flour
1/2 tsp Red chili powder
1 bunch of beets (3 to 4 roots), topped, tailed, scrubbed and cut into 6 wedges per beet
11/2 cups chopped Tomato
1 tsp salt
11/2 cups water

Method

1. Heat the oil in a medium-sized pot over medium-high heat. When the oil is hot, add the cumin seeds. Let them sizzle for a few seconds until they start to darken, then throw in the garlic. Stir-fry the garlic until it starts to turn golden. Add the onion. Stir-fry for 2 minutes until the onion softens.

2. Add the flour. Stir and fry for a minute, taking care not to burn them. Add the beets, tomatoes, salt, red chili powder and 2 cups water and bring to a simmer. Cover and turn heat to low.

3. After about 30 minutes the beets should be tender. Remove the lid and turn up the heat to medium. Cook uncovered for about 5 minutes. Use a blender to puree the soup. Adjust the seasonings and add a little water if it seems too thick — it should have a thick, creamy consistency. Heat through over medium-low heat. Serve in bowls. 

Enjoyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!