Thursday, October 30, 2014

Eggless Saffron Cookies

On Diwali recently went to a an awesome infact super awesome Dried Fruits and nuts shop. Taking pictures was not allowed else, trust me I would have been glad to show you that store had every thing in dry form starting from Mango to kiwi to plums, apricots and what not. We bought w
Few things and found awesome qualityh Saffron there.

Just few strands were enough when I tested it during my Diwali sweets preparation . :) 
I have been wanting to try my hands using this saffron on something that would give a very strong flavour,colour and aroma.. And today, finally decided to make cookies.

Since my whole wheat flour stock was over, decided to do this batch with plain flour, but the cookies came so nice, that I plan to do them in WWF soon..:) 

These cookies were made with very few ingredients, with not much efforts and no artificial colouring or essence. I added little almond meal too which gave extra crunch to the cookies.

So, sharing my version of saffron Almond Cookies:

- 1.5 cup plain flour
- 1/2 cup powdered sugar
- 1/4 cup Almond Meal
- 1/2 cup clarified butter/ or regular unsalted butter
- 2 tbsp of milk ( milk should be warm)
- 1/4 tsp of saffron
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- crushed almond/pistachios for garnishing

1. Take a small bowl add milk and saffron and leave for at least 10 mints.
2. Post 10 mints. You need to stir the saffron strand in milk and ensure to crush the saffron strands completely using a spoon or best by using a mortar and pestle 
3. Now,  take a big bowl and cream together butter and sugar
4. Once done, add saffron and milk Mix to it.
5. Sieve in the dry ingredients ( flour,baking soda and baking powder). And, add the Almind meal too.
6. Now, using your hands mix everything together to form a nice dough.
7. Leave this dough to rest for at least 10-12 mints.
8. Pre heat the oven at 180 degrees C.
9. Take small portions of the dough and form them in balls. 
10. Put the dough balls on the baking tray and garnish with pistachio/ almond and pres a little from top.
11. Bake in pre heated oven for 15+ mints. Or till,you see light golden colur on top.

Your yummy Saffron and Almond zcookies are ready to enjoy with your evening cup of tea/cofee or grab the, just like that...:) 

Monday, October 27, 2014

Mini Pizza Pockets

Mini pizza pockets

These days for no reason I am trying and testing so many part starters. That are easy to make and are hit with all the age groups. Over the weekend when I Had some assorted vegetables, chopped with me I thought of turning it into some italian filling for mini Cal zones or Mini Pizza Pockets. 

It was a raining Saturday evening, when I thought of making these mini pizza pockets, apparently I had some guests at home and I was all the more excited to make them.

I was curious of the results and reaction of my family and guests, but they turned out to be super duper hit. Entire batch was gone in minutes. I am sure, these will be a regular affair from now on..:) 

Sharing the ingredients, process along with picture of step by step process.. Thanks..:)

 For filling

* 1 onion chopped
* 1 small capsicum chopped
* 1 carrot chopped
* peas 1/4 cup
* sweet corn 1/4 cup
* tomatoe ketchup 2 tbsp.
* oregano/mixes seasoning/ pizza seasoning/pasta seasoning
* 1/2 tsp. Black pepper powder
* 1/2 tsp. Dried basil leaves
* 1/4 tsp. Dried thyme leaves and dried parsley leaves together
* salt to taste
* chilly flakes
* 1/2 tbsp. Oil
* cheese mozrella almost 1/2 cup grated/shreded.
* garlic chopped 1.5 tsp./ garlic paste

In a pan take oil and heat, add chopped garlic/garlic paste and cook for 1 mint. Now add onions and cook till translucent. To this one by one all d vegetables and cook for 4-5 mints. Once vegetables leave moisture add salt, black pepper, chilly flakes,oregano,thyme,basil and parsley and stir.. Now add ketchup and few tsp. Of water if required. Cook d mixture for another 3-4 mints. Ensure there is no excess moisture to the filling.. Now wait till the filling comes to room temp.

Once the filling comes to room temp.add cheese just before using the filling to make Pizza pockets.

For crust 

For Dough:
3/4 cup Maida
3/4 Cup Whole Wheat Flour
¼ Tsp. Yeast (I used Activated yeast which need not needed activation separately)
1/4 Cup Lukewarm Water
1/2 Tsp. Sugar
Salt to Taste
1 Tsp. Garlic Paste
1 Tbsp. Oregano/Mixed Herbs
1.5 Tbsp. Butter
1-2 tbsp. Of olive Oil for kneading the dough
Extra Flour for dusting and rolling.

Process for preparing Crust

In a bowl take Lukewarm Water (Ensure its no very hot) add sugar and Yeast, Stir it well ,to this add Butter, oregano, garlic Paste and Salt and the Flour. Knead this mixture well and form a soft dough. Ensure to knead the dough for at least 3-4 Mints. Leave the Dough for 15-20 Mints covered with a cloth in a greased Bowl. Once done, take this mixture on your Kitchen platform and divide into 2 parts with approx.. diameter of 10 Inches. On one of the dough spread keep filling with the help of spoon at at a gap of at least 2 inches. And cover with 2nd dough spread. With the help of glass bottle cap cut the filling and dough spread together in a form of pocket and seal the edges with the help of a fork. Bake in a greased tray in preheated oven at 180 degress for 20+ mints. Mine were done in approx.. 25 mints.


• Since I used Activated yeast which did not needed activation, in case u r using dry Yeast ensure to activate.
• I did not wanted a bread like texture of the crust, so used very less yeast. Also left the dough for very less time for proofing. My dough in 20 mints. Was not doubled.
• The cutting and shaping process is well explained in the pictures give. Above. 

Tuesday, October 21, 2014

Another milestone to my cooking journey...

Hello readers,  this is not a cook post with recipe and then process step to follow.  This is to share with you all my new venture of home baking that I have started recently.  It's been less than a week since I delivered my first order of home made chocolates. Though it was for a very near and dear friends, but then what matters is your very first client. 

I made flavours like fruit and nut,  Dark coffee crunch,  Milk mint crunch,  Dark Hazelnut bite,  milk Oreo Delite and Roasted almond as part of my first batch.

By god's grace in past 6 days I had made almost 17 kgs of chocolate with flavours mentioned above and few additions like Saffron pistachio in white chocolate,  blueberry bunch, peanut butter crunch,  milk crackle, orange and raisin and the list goes very long. 

I am glad to have a very supportive husband who helped me from getting material from almost another corner of the city to choose individual chicane wrappers.  He also drove almost 50 kms.  To get me milk chocolate which due to festive season was available only at one particular shop in city.  Without his support and encouragement this wouldn't have been possible. :-) <3

I also made choco coconut truffles for a customer, which I  going to diver tomorrow.  Hoping with fingers crossed for a positive feedback.

This is just the beginning,  I hope and pray god that I see many such milestone during this cooking journey... 

Thanks for your time.  Sharing some pics.  Of my recent projects.. :-)

Potato and pomegranate seed Kachoris

Potatoes and pomegranate seed Kachoris

Since Diwali is around,  at almost every. Indian family sweet and savory preparation stafts atleast a week before the Diwali day. So,  how could I escape this opportunity to prepare some of my fav.  Snacks..
I was crying for something  spicy and Tangy,  so thought of turning the regular Masala Kachoris in something very unusual.  So, I invented these anardana Kachoris which came absolutely perfect as per my taste.  And when I served them to my hubby and asked him to guess the secret ingredients,  he said the Kachoris were stunning but no guesses on the secret ingredients.

- 1.5 cup plan flour/maida
- 1/4 cup fine rava/semolina
- salt to taste
- 1 tsp.  Dried fenugreek seeds
- 1 tsp carom aeeds/ajwain
- 2 Tbsp oil
- oil for frying
- 1/2 cup water

for filling
- 1 large boiled, peeled and mashed potato
- salt to taste
- 1 tbsp anardana/pomegranate seed
- 1/4 tsp fennel seeds
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 paprika powdwr

For filling
1. In a bowl take potato a d add all the mentioned spices and mix the.. Well...
2. Keep aside

For dough
1. In a bowl take flour,  rava,  salt oil,  carrom seeds, fenugreek leaves together.
2. Mix everything well,  the texture would be like bread crumbs.
3. Now, using water knead the dough which is neither to firm Nor to soft. 
4. Once she dough is ready,  let it rest for 5 minutes.
5. Now make small equal sized balls.
6. With the help of rolling pin,  roll each ball in small chapati and put almost 1 tsp of filling Nd close it selling the edges nicely.
7. Ensure the edges are sealed nicely else oil will Penetrate through.
8. On medium flame fry till nice golden brown.

Your yummy and delicious Kachoris are ready... :-)

Friday, October 17, 2014

Gulab Jamun/ cottage cheese nd milk fudge balls dipped in sugar saffronsyrup

Gulab Jamun/ cottage cheese nd milk fudge balls dipped in sugar saffron syrup.

Gone weekend we celebrated Karvachauth a festival dedicated to husband and wife. This festival is celebrated in almost all the parts of India, through tradition might differ.
A For me Karvachauth mean fasting during the day, yes my hubby also fats along to give me company..:D, followed by partings in afternoon that dinner after seeing the moon.

Festival with my family means good food and even better sweets. When I asked hubby dear what shall I make for him today I requested for these Gulab Jamun and that so with traditional way with no short cuts. So, his wish was my command. I made them and pictured them with 7 most important things for indian married women called Suhagi. Which includes 7 most imp. Things as part of a female's make up this includes ( a mangalsutra : necklace:, Payal : anklet : , sindoor : red powder we put on forehead: , mehendi :heena:, foot rings, bindi : forehead sticker:, choodiyan : bangles:

And,  I am taking these yummy I Dian Dessert to Angie' Fiesta Friday Co Hosted by dear Sue and Sussane
Happy FF ladies.. :-) <3

I Am sharing my Gulab Jamun recipe with no shortcuts.

- 250 gram khova/ am a/ milk fudge
- 100 grams paneer/ cottage cheese
- 1/4 cup plain flour/Maida
- 2 cups sugar
- 1 cup water
- few saffron strands
- oil for frying

- take a pan add sugar and water syrup, bring it to boil. Add saffron strands and cook till single thread consistency.
- in a bowl take mawa, paneer and Maida together. And with back of your palm knead it nicely for 2-3 minutes it forms a nice soft dough.
- once done take spoonful of the mixture and shape them in round balls with no cracks.
- once all the balls are prepare, heat the oil on medium flame.
- fee all the balls till gold brown on medium heat.
- once done take them out on paper towel.
- dip these balls in prepared sugar balls for approx. 40 - 50 minutes so the sugar syrup reaches till the core.

Your yummy GJs as I call them are ready with not much efforts. You can serve them cold or war, as you wish...
You can serve them :)

Monday, October 13, 2014

Chickpeas, beetroot and Oats Falsfels

Chickpeas, beetroot and Oats falafels

I have never cooked with beetroots ever before. Though tasted them as part of salads and dips. Last week when we went to do our grocery shopping, hubby picked up some beetroots and asked me to cook something out of them.
I wanted to do something really healthy yet delicious. But was skeptical about the taste and what shall I make. Didn't  wanted to make something part of main course, so thought of doing some appetisers. So, the First though that came to my mind was to make Falafelfs. Then I decided to soak chickpeas in the night. In morning While I was gathering all the ingredients, packet of some flavoured oats lying in our kitchen pantry came in front of me, so I decided to use them too. Then thought to bake them, but again was confused of the taste. Then my savour Appe/paniyaram pan came to help where I was able to make my falatels in only 1/2 tbsp of oil.

Results were awesome and healthy. And we skipped our dinner as these were not only tummy but filling too...:)

And,  I am taking my healthy snacking ideas to Angie' Fiesta Friday..  Co hosted by lovely Hilda and Juliana once again this week..  :) 

So I am sharing my version of these easy, healthy, yummy and wholesome Falafels..:)

- 1 cup washed chickpeas/ white chana ( soaked overnight, and in morning boiled till its firm and not overlooked)
- 2 beetroots 2 medium sized ( pealed and grated)
- 1 tbsp freshly chopped coriander leaves
- 1 medium sized roughly chopped onion
- 2-3 garlic cloves
- 1 green chilli chopped
- 1/4 cup any flavoured oats ( I used Quaker lemony veggie osts)
- salt to taste
- 1/2 tsp. cumin powder
- 1/2 tsp. garlic powder
- 1/2 tsp. Peprika powder
- few mint leaves 3-4
- 1/2 tsp. coriander powder
- 2 tbsp. Gram flour/ Besan
- some oil for cooking

1. Soak the chickpeas overnight and in the morning boil them till they are cooked till you achieve a firm texture . Ensure not to overlook them.
2. In a blender jar/ food processor add cooked chickpeas, grated beetroots, coriander chopped,green chillies, mint leaves,  chopped onion and garlic and pulse them together to form a very coarse paste. Please note the mixture SHOULD NOT look like a paste but the texture should be that of similar to bread crumbs.
4 once done, take the mixture out in a bowl. To this add, salt, cumin powder, coriander powder, garlic powder, paprika powder, gram flour and 3/4th of the oats.
5. Mix everything together nicely to form a nice coarse mixture that binds together to shape the falafels
6. At this stage, if you want you can add a tbsp. Of olive oil. Though I skipped this step.
7. Now take a table full of the mix and shape them In small balls and press them a little between your palms. And roll them individually in the remaining oats. 
8. On medium flame, heat the pan. And just add one drop oil in each mould of the Appe pan.
9. Place your shaped falafel mixture in the. And cook from each side for about 2 minutes in minimum possible heat /flame.
10. Serve them hot, with mint coriander chutney, tahini sauce, yogurt dip, cheesy dip,or just with simple ketchup they will go with everything...:)

Friday, October 10, 2014

Angoori Ras Malai

Angoori Ras Malai

I am taking my celebration sweet to Angie's a Fiesta Friday co hosted by lovely Juliana and Hilda :) :)

Today I am posting my 50th post to my littlest baby ,my blog ,my dream. Journey till so far has been very nice, lot of friends that have always encouraging, lot of good readers and their kind words, fellow bloggers who has been adorable and last but not the least my family,  my husband my little champ.

I wanted to celebrate this special day with something sweet. Have done lots of cakes and other desserts off late. As the name of my blog depicts "royal food" , thought of doing something traditional and royal for this golden jubilee post.

What better than Angoori Rasmali. These are basically fresh cottage cheese balls dipped in flavoured milk. So, this is one of those very few Indian sweets that does not requires any frying, butter or ghee...:D

I am sharing my hipness with you all with not only this post but I am on to share the ras malais too...:)

For basic cottage balls you can refer to my post of Kesar Rasgullas Click Here

Just few changes
1. Do not add any saffron/ food colour while kneading
2. Make very small balls, as they will rise during cooking process
3. Cook in light sugar syrup, I cooked paneer/ cottage cheese balls ( exactly 48 in numbers made from2 litres of milk) in approx 3.5 litre:1.5 cups of water sugar syrup.

For Ras/ flavoured Milk

1. Full Fat milk 1 litre 
2. 1/4 cup sweet ended condensed milk
3. Few saffron strands
4. 1/2 cup regular white sugar
5. 1/2 tsp cardamom powder
6. Pistachio flakes for garnishing
7. Some saffron strands for garnishing

1. Boil milk
2. Add condensed milk and sugar and on low flame cook the milk till it thickens up.
3. In between keep stirring the bilk to avoid burning
4. Once the milk is left to 3/4th of the actual quantity, switch off the flame.
5. Add cardamom powder and saffron strands
6. Let this mixture cool and comes to room temperature
7. Once done, add the paneer balls ( make sure paneer balls are also at room temperature)
8. Refrigerate for at least 2 hours before serving.
9. Garnish with saffron strands and pistachio flakes

You Angoori Rasmalai is ready to indulge in...:) <3