Wednesday, July 30, 2014

Mal Pua with sinful special Rabdi

Paneer Mal pua And special Paneer rabdi

Today on the festival of teej wanted to prepare something special for desert/sweet. I personally like Indian sweet with their richness of flavours, beautiful colours and amazing texture.
Thought of making mal puas as it's raining in Bangalore trust me there would'nt have been a better desert than mal pua in rainy days.. :D

Original recipe is adapted from Nestlé kitchen 


- For Rabdi
@ 1.5 cups milk
@ 1/2 cup coarsely crumbled paneer
@ 1/4 cup do sweet condense milk
@ 1 tsp. cardamom powder
@ 1/4 cup of mawa/khoya
@ 1/3  cup of chopped nuts ( almond , pista)

- For Sugar Syrup
@ 2 cups water
@ 3/4 cups sugar
@ 1/2 tsp. cardamom powder

- Pua
@ 1 cup condensed milk
@ 3/4 cup maida
@ 1/2 cup sooji
@ 1/2 cup coarsely crumbled paneer
@ 3/4 cup water
@ ghee/ oil for shallow frying

Rabdi process
In. Pan add milk and condensed milk, bring it to boil and add paneer. After adding paner simmer the gas it minimum. Add khoya, cardamom powder and cook on low flame till rabdi consistency looks fine. At the end add chopped nuts and put the rabdi in fridge to cool.

Sugar Syrup
In a pan take water and sugar and cook on medium flame till not to thick nor to thin consistency add cardamom powder and let the syrup cool.

In a bowl take add condensed milk, maida, sooji and mix it well till no lumps. Add water and stir to form a thick paste. Rest the mixture for 10 mints. Once done, add paneer and mix well. On a hot pan add half tbsp. of ghee oil and 1 big spoon go pua mix and cook till nice golden brown from both the sides. Add the pua in sugar syrup for 1 minute not more than that.  Garnish with desired nuts.. :)

Serve hot mal puas with chilled's heavenly... :) <3

Dominos style stuffed garlic bread

Dominos style garlic Bread Sticks...

My Bake of the day, garlic bread Miniatures or bite size garlic bread whatever you wanna call them..
These are perfect for parties, potluck, get together and even for your small celebrations.. Super hit in every situation... 
Absolutely yummy, cheesy and easy to make...
Made a big batch.. :)

Stuffed garlic breads

The original recipe has been adapted from bharatzkitchen.. Made some tweaks and here is my version.

Garlic breadsticks especially the ones that are given by dominos is absolutely delicious and light.. Perfect buttery taste of breads with hint oh garlic and herb. Who would not love to try these at home if given a chance... I earlier did regular ones without stuffing, this time tried with stuffing and bite size ones.

- yeast 1 tbsp
- sugar 1 tbsp
- lukewarm water 1 cup
- plain flour/ maida 2 cups
- garlic paste 1 tbsp
- salt to taste
- garlic powder
- mixed herb/oregano/ pizza seasoning 2 tbsp
- sweet corn ( I used frozen 2 tbsp)
- capsicum 1, finely chopped
- jalapeños finely chopped 1 tbsp
- black olives, sliced 1 tbsp.
- mozzarella and processed cheese, 1/2 cup mixed together
- butter 3-4 tbsp
- corn meal( Makkah atta)

Take a small bowl add lukewarm water add sugar and yeast and stir, let this mixture rest for 10-15 mints. In a separate bowl take flour, salt 2 tbsp of melted butter,garlic paste, garlic powder 1 tbsp of oregano/mixed herbs. Add yeast mix to the flour mix and knead well to form a soft and firm dough. Use butter for kneading the dough, using your fist and palm to knead the dough for at least 8-10 mints.
Once done, keep the dough for at-least an hour in a greased bowl for proofing.

For filling take all the topping together add few drops of butter, 1 tsp. of mixed herms and microwave it for 1 minute. 

Once dough is proofed, punch the dough and knead for another mint. Or so.. Divide the dough in equal sized small balls and roll them with the help of some corn meal like that so small chapati but not to thin. One of the ends of the rolled chapati alike bread dough place 1 tbsp of filling and 1tbsp. Of cheese and fold it in a semi circle.. With a knife draw cut impression on the top and grease with butter and sprinkle some herbs on top.

Grease the baking tray with butter and sprinkle some herb on it. Bake the breads at pre heated oven at 180 degrees for 15-20 mints. Till they turn nice golden brown in colour.

Your yummy cheesy garlic breadsticks re ready..:)

Monday, July 28, 2014

No Onion No Garlic Aloo Sabzi and Bedmi

Bedmi/Dal Poori

Bedmi is a typical Indian Flat Bread, Deep fried and usually served with Potato 
gravy. Its a very famous breakfast is northern India and is loved bu all. You 
can also enjoy these pooris with Chole/Paneer and any curry of your wish.
The usually way of preparing bedmi is a lengthy process of soaking the urad dal 
overnight and then making it into a paste. Thanks a ton mom who gave me a quick 
fix to it. Last time i received a parcel form mom a received a box of heavenly 
aromatic coarse grounded spice mix. I called mum and she told its a quick fix to 
bedmis/Daal pooris. So sharing with you all my or our :p way of doing them..:D

* 1 Cup white split urad dal 
* 1 Tbsp. Saunf/Fennel Seeds
* 1/2 Tsp. Cumin Seeds/jeera
* Salt to taste
* 1/2 Tsp. Carom/Ajwain Seeds
* 1 Tsp. Red Chilli powder
* 1/2 Tsp Asofetida/Hing 

Take a grinder jar add Dal, and all the spices together. Give it a good churn in the grinder till forms a good Coarse powder. And will u believe me that’s it.. :D
Your Poori/Bedmi masala is ready..:)

You just soak this 20-30 mints. prior to preparing your pooris in double the quantity of water as the dal powder and then add to flour before kneading. Is you like the crunchy texture of dal in pooris you can add the powder itself to the flout while kneading the dough.

* We like authentic taste of Bedmi, you can add any desired spice to the dal.
* While kneading the dough add a Tbsp. of ghee/oil and see the magic.
* Knead the dough with lukewarm water this will help to make the dal firm.

Aloo Sabzi/Methi Aloo Sabzi/Kachori wale aloo ki Sabzi

Shravan month is an auspicious month dedicated to lord shiva. s, Mondays during 
this month are generally no onion no garlic day at home. so, potato/aloo curry 
is the simplest and easiest option..:D Prepared without much hassle, quickly 
and yummy too.. what else would one want.. :)

* Boiled Potato 3-4 and Cubed
* 1 Tomato Cubed
* 1/2 Tbsp Ghee/Oil
* 2 green Chillies ( Split)
* Salt as per Taste
* 1 Tsp/ Cumin Seeds
* A pinch of Hing
* 1/4 th Tsp. Turmeric Powder
* 1/4th Tsp. of red Chilli powder
* 1/2 Tsp. of garam Masala
* 1 Tsp. of Dhaniya Powder
* 1/2 Tsp. of Fennel Seed powder
* 1/4 tsp of Fenugreek seeds/Methi dana
* 1.5 Tbsp. of Fenugreek leaves dried/Kasoori Methi
* 1 cup of water

In a pressure pan add oil and heat on medium flame, add Cumin, hing and 
Fenugreek Seeds, let them splutter then add green chillies and tomato. add all 
the spices except fenugreek leaves and garam masala that we will add after 
adding water. Once the spices are added ensure to put the flame on lowest 
possible to avoid burning of spices. Once done add Boiled and cubed potatoes 
and give it a quick mix. Add water and mix. Now, before putting the lid of 
pressure pan add Dried Fenugreek leaves along with garam masala and cook till 
3-4 whistles on medium flame..

Your Aloo Sabzi with fabulous flavor of Methi is ready...:)

Sunday, July 27, 2014

Maggi Spring Roll

Maggi, favorite with all age group.. But, will u serve Maggi to a guest as appetizer/starter...??? Nah?? Why not if it is with a twist???
In March I went to Delhi at one of my cousin's place nd had these yummy Maggi invention.. Was there in my to do list for long.. Yesterday made them for evening snack... Super yummy, easy to make , minimum oil ( apart from frying), loved by all presenting ** Maggi Spring Rolls**.
Me and hubby and Ansh obviously, became their fan at very first go... Now I know, what can I make for guest who arrives at short notice.. :p :)

Maggi Spring Rolls
*Maggi/Top ramen (Any noodle of your choice, I used Top Ramen Oats Noodles)
* Chopped Vegetables of your choice approx. 3/4th cup in total. I used Onions, capsicum, carrots and Cabbage if you want you can add beans, spring onions as well.
* Salt to taste
* Chat Masala 1 TSP
* Water to boil Maggi
* Oil/Butter 1 TSP ( I used Olive Oil)
* Black Pepper Powder ¼ th TSP
* Tomato Ketchup 1 TBSP
* Soya Sauce ½ TSP
Take a pan heat Oil, in heated oil add onion and roast till translucent. Once Done add Capsicum, Carrot and rest of the Vegetables of your choice and cook for about 2 Mints. Now, add your Noodles along with the masala and give it a boil. Once done, add chat Masala, Salt, Black Pepper and cook. Once the Water is evaporated from the noodles add Ketchup and Soya Sauce. Cook the filling till extra moisture is gone, else the moisture in the filling will make the Spring Rolls Soggy. Let the Filling cool now.
Outer Covers/Spring Roll Wrappers
• 1 Cup Maida
• 1TBSP Oil
• ½ TSP of salt
• ½ Cup Warm Water
Take a Bowl add flour, Oil, Salt and mix them well. Now by adding little by little water knead a very soft dough. The dough should be as soft as Chapatti Atta Dough. Once Done, let the dough rest for atleast 10 Mints. Now, divide the dough in small equal sized balls. And with the help of Dry Flout roll them as thin as possible. Cook it on tawa from both the sides little light golden brown without oil.
Assembling of Rolls
• Oil for Frying
• Maida and water thick paste to seal the edges
With the help of a spoon spread 1 TBSP of filling on 1 wrapper towards the inner end/edge and with the help of Flour (Maida ) and water mixture fix the edges as you roll it towards the other end.
Deep fry them on medium flame till nicely golden brown.

Your Maggi Spring Rolls r ready enjoy and share your experiences.. 

Friday, July 25, 2014

Makhana/Phool Makhana Almond Kheer

Makhana Almond Kheer

Makhana Kheer is usually prepared and delicacy that 
is enjoyed during Fast/Vrat in India, but its so light and delicious you can 
enjoy it any time of the year/Day. Very quickly done and loved by all. This 
Kheer is prepared with Only makhana and Milk and Sugar but I added a twist to 
it by adding Almond Meal. So here is detailed recipe and process for this 
Kheer.. :)

* Makhana 50 Grams ( Dry Roast on low Flame for 2 mints. then grounded in 
blender/mixer very roughly only a pulse or 2)
* Almond 3/4 Cup ( Grounded in a Mixer/blender till coarse Powder)
* Sugar 1//2 cup
* Milk 1 Liter
* Cardamom Powder ( Option) 1/2 Tsp
* Few Almond Flakes to Garnish ( Optional)

Take a big heavy bottom pan and add milk, on medium flame bring milk to boil. 
Then add makhane to milk along with sugar. Let this cook for 2 mints. then add 
Grounded almonds to the Pan. Stir Occasionally to avoid burning of the milk. 
When the kheer is thickened in consistency add cardamom powder and cook for 
another mint. Serve hot/Cols as desired garnish with Few Almond Flakes/Psita 
Flakes/Cardamom powder or Few Saffron Strands.. 

Your Yummy Delicious Kheer is ready to enjoy..:)

Vrat/Fast Special Sabudana Khichdi

Vrat Sabudana Khichdi

Sabudana Khichdi is typical Maharashtra Street, but is enjoyed all over India. 
Across India this is enjoyed usually during fast, vrat. But, its such an 
amazing option for breakfast evening snack that you can make it with minimal 
efforts and in no time..:)

* Sabudana 1.5 Cups Soaked
* Peanuts 1/2 Cup ( Dry roast on Medium Flame till little golden brown and then 
make Coarse powder in mixer/blender)
* Ghee Tbsp.
* Few Curry Leaves
* 2 Green Chillies
* 1 Potato Boiled and Cubed
* Sendha Namak 1 Tbsp./Rock Salt
* Black Peer Powder 1 Tsp.
* Fresh Coriander to Garnish
* 1 Tbsp. Lemon Juice

In a pan on medium flame heat ghee, add green chillies and curry leaves. once 
these 2 splutter add boiled and cubed potato. roast them for 2 mints. Once done 
add Peanut meal and stir the mix while cooking. Cook this for a mint. once done 
add soaked sabudana along with Salt and pepper powder. Now, you need to stir the 
sabudana with very light and gentle hands till the mixture is thoroughly and 
homogeneously need to cook this on low flame for 4-5 mints. Once done, 
add lime juice and switch off the flame. Garnish with freshly chopped coriander 

Yummy Sabudana khichdi is ready to enjoy..:)

Thursday, July 24, 2014

Eggless Choco Chip Cookies

Eggless Choco Chip Cookies

cookies are anyways famous with not only kids but all age group, but what if 
some chocolate chips are added to them, doesn’t it sounds amazing? Certainly!! 
Made these very easy eggless Choco Chip Cookies, very Crispy, Buttery and 
absolutely melt in mouth cookies. with goodness of almonds added to it.

* Plain Flour/Maida 1 cup
* Cornflour 3 Tbsp.
* Butter 1/2 cup and little more
* Almond Meal/Powdered Almonds 1/2 cups
* Choco chip 3/4 cups
* Powdered Sugar 1/2 cups
* Baking Powder 1/2 Tbsp.
* Vanilla essence 1 Tbsp.

Take a bowl add butter and sugar, beat them well till light, creamy and 
fluffy.Once done add vanilla and give it a good mix. In separate bowl take flour, 
baking powder, cornflour and mix them well. 
Add flour mix to the butter sugar mix and add almond meal as well. And using 
tip of your fingers mix everything well to form a nice and firm dough. Please 
note you do not have to knead the dough as of chapati dough but the dough 
should be good enough and come together to form shape of cookies. Finally add 
Choco chip and mix them well.
Take small portion of cookie dough and shape them in small balls, then press 
them a little between your palms. Put them on  baking tray and 
bake them in pre heated oven at 180 degrees for 20 + Mints. after 20 Mints. keep an eye on your cookies till they become nice light golden in color to confirm they are baked evenly..

Your absolutely yummy Choco Chip Cookies are ready to enjoy with an evening cup 
of tea/Coffee and kids of course with them Glass of milk.. <3