A Mouthful Of Recipes

Lemon Cake with Cheese Cream Frosting

2020-05-28T10:04:00.000+05:30

Ingredients -
All purpose flour ( maida) - 1.5 cup
Butter - 100 gm
Eggs - 3
Castor or granulated sugar - 1 cup
Lemon juice - 2 tbsp
Lemon zest - 1 tbsp
Buttermilk - 1/2 cup
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Vanilla essence - few drops

For frosting -

Cream cheese - 1 cup
Unsalted butter - 85 g
Icing or granulated sugar - 1 cup
Lemon juice - 3 tbsp
Vanilla essence - few drops

To make home made cream cheese -
Milk full cream - 1/2 ltr
white vinegar - 1 tbsp
Boil 1/2 ltr full cream milk, when it comes to rolling boil, switch off the flame, add vinegar and stir it nicely till the mixture has separated completely . when it curdles put the mixture into a sieve, let it strain and cool completely for 10-15 minutes.
Transfer it into a blender and blend it until its smooth and creamy.
Blend it further if it's grainy. it is ready to use.

Method -
1. Preheat the oven to 180 degrees, sieve flour, baking powder
and baking soda.
2. In a big bowl take butter and beat it on a high speed for
2 minutes with an electric beater.
3. Add sugar beating it continuously.
4. Add eggs beating nicely after each addition.
5. Gradually add half of the flour, add the lemon zest, lemon
juice and buttermilk, give it all a good mix, then add
remaining half, little at a time and mix it thoroughly.
6. Grease and line two baking tins of 6 inch and 8 inches.
7. Divide the batter into it and bake it in a preheated oven
until it is thoroughly baked. Insert a toothpick to confirm
it's done, if it comes out clean then take it out and
let it come to room temperature.

Frosting and assemble -
1. In a big bowl beat butter for few minutes until very light.
2. Add cream cheese and beat it further until well combined.
3. Add sugar, lemon juice and vanilla and beat it from low
speed to high speed for 2 minutes until smooth and fluffy
and of spreading consistency.
4. The cake is ready to assemble, in a serving plate place the
bigger layer of cake, trim some of the upper part of the
cake to level it, spread the cream cheese frosting on it
generously to cover it from the top and sides.
5. Place the smaller cake right on top of it, trim it too, cover
it with the lemon cheese cream frosting from the top and
sides completely.
6. Transfer the remaining frosting in a piping bag with a
star nozzle fitted into it.
7. Pipe big swirls on the edges of the cake and place a lemon
slice on each of the swirls to complete the look of it.
8. Your beautiful lemon cheese cake is ready to serve, just put
it in fridge for an hour before serving.

It's a beautiful cake, can be enjoyed on any summer afternoon.
If you want to skip the frosting the cake can be enjoyed
without it as well. It has a great tangy flavour.

Sheer Khurma : Eid Special

2020-05-26T18:51:00.001+05:30

Ingredients -

Milk - 1 ltr full cream
Sewai laccha (fine seawai) - 60 gm, around 1 cup broken
Sugar - 3 -4 Tbsp
Cardamom - 3-4 crushed
Saffron strands - 4-5 soaked in 4 tbsp warm milk
Condensed milk - 2-3 Tbsp
Almonds - 10- 12
Cashews - 8-10
Raisin - 3- 4 Tbsp
Dry dates - 5-6
Pistachio - 4-5
Charoli nuts - 1 Tbsp
Dry coconut - 3-4 Tbsp
Ghee - 2 Tbsp

Method -

1. Take a heavy bottomed Karahi and heat 1 tbsp ghee in it.
2. Break sewai into small pieces and fry in karahi
in a low heat for 5 minutes until it turns golden brown
colour, keep it aside,
3. Chop all almonds, raisins, pistachios and cashews into
small pieces and dates and coconut into long thin strips.
4. Put remaining ghee and lightly fry the almond, cashews
and coconut, taking great care not to burn it.
5. Take a heavy bottomed pan and boil the milk in it.
6. Let it boil for 3-4 minutes, put sugar and dry fruits after
saving some dry fruits for garnishing.
7. Let it boil for 5-7 minutes on a low heat until the dates are
tender and the milk is slightly reduced.
8. Add fried sewai, crushed cardamom, saffron strands,
condensed milk and let it cook on a very low heat for
7-8 minutes without covering the pan.
9. Transfer it into serving bowls and garnish it with the
remaining dry fruits.
10. Serve it warm, it can be chilled also if you like to eat
it that way.
11. It tends to get thicker when it comes to room temperature,
add some milk if the sheer khurma gets too thick.
12. If you want to turn this dessert into creamy and heavenly
delight, use of full fat milk is a must.
13. As the dates and raisins increase the sweetness of sheer
khurma be careful with sugar, first put 2-3 tbsp only
then increase according to your taste.

Chicken Creamy Tikka : Ramadan Special

2020-05-17T21:16:00.002+05:30

Ingredients -

Chicken boneless - 250 g cut into bite size cubes
Curd thick - 2 tbsp
Cream - 3 tbsp
Garlic paste - 2 tsp
Ginger Paste - 1 tsp
Lemon juice - 2-3 tbsp
Garam masala - 1 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/2 cup + Green chilies - 2 (make a paste)
Chili flakes - 1/4 tsp
Salt - 1/2 tsp
Egg - 1 beaten
Bread crumbs - 1 cup
Oil - for frying
Skewers - few dipped in water to prevent burning

Method -

1. Wash and clean chicken, dry it in a kitchen towel.
2. Replace it in a big dry bowl.
3. Marinate the chicken by first putting
lemon juice in it then followed by all the listed
ingredients, except cream .
4. Mix it nicely and keep it for 4-5 hours or overnight
in fridge. If using chicken breasts, it needs a longer
marination time, preferably overnight.
5. Take it out and mix it again, adjust the salt, Mix the
cream in it nicely until incorporated well.
6. Thread the chicken pieces into wooden skewers, 3 to 4 pieces.
7. Take a non stick frying pan and heat oil in it.
8. Cover the chicken into bread crumbs and with the help
of a knife pat it to bring it in shape.
9. Dip it in beaten egg and put it in the frying pan, cover for
a while and shallow fry it in a medium low heat, tossing
and turning in between until cooked well from both the
sides and turns a golden brown colour.

Dahi Fulki:

2020-05-14T00:42:00.000+05:30

Ingrdients -

Gram Flour ( besan ) - 1 cup
Curd - 2 cups
Fresh ginger garlic paste - 2 tsp
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking Soda - a pinch
Oil - for frying
Sugar granulated - 1 tbsp
Salt - 1/2 tsp or to taste
Black Salt - 1/4 tsp

for tempering
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Whole red chilies - 2
Clarified butter ( ghee) - 2 tsp

Method -

1. Sieve the gram flour in a bowl, add ginger garlic paste,
turmeric, little cumin powder and chili powder and salt
to taste. Beat it with your hands for five minutes, so that
it's light and fluffy, check by putting 1/2 tsp batter into
water, if it floats, its good to go, add a pinch of baking
soda and give it a good mix.
2. Heat oil in a karahi. Deep fry all the pakoras, till light
golden brown, little at a time in two - three batches.
3. Take a bowl half filled with normal water, dip the pakoras
in it just for a minute as soon as they are fried, squeeze
the water out of it, and keep it aside.
4. Mix the curd nicely to avoid any lumps, mix little water
if it's too thick. Add sugar, salt, black salt, 1/4 tsp of
cumin powder and red chilli powder in it, saving some
for the garnish.
5. Take a serving bowl, arrange all the pakoras in it, pour all
curd over it, sprinkle cumin and red chili powder, garnish
with coriander leaves.
6. Take a small frying pan, heat ghee in it, add cumin seeds,
whole chilies and asafoetida, temper it, spreading it all
over the dahi fulk. Chill it before serving.

Milk Cake :

2020-05-04T00:51:00.001+05:30

Ingredients -

Milk full cream - 1 ltr
Sugar - 100 gm
Lemon juice - 1/2 tsp diluted in 1 tsp water
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp

Method -

1. Heat a heavy bottomed karahi or pan, preferably an
iron karahi.
2. Pour the milk in it and let it come to a boil on a medium
high heat, stirring it continuously.
3. Put the flame on a medium low and keep simmering
and stirring until it is reduced to half and is thickened.
4. Pour the diluted lemon water into the milk, keep it on
low flame, stirring it at the same time as the milk will
start curdling at this point.
5. Simmer it for few more minutes, add sugar in it.
6. Keep cooking and stirring as the sugar is dissolved, add
ghee, keeping it on low flame as the milk splutters a lot.
7. keep working on it until milk thickens completely
and leaves the sides of the pan.
8. Add cardamom powder and let it cook for 2 minutes to
let it turn into light golden brown.
9. Grease a loaf tin and transfer the mixture into it, wrap the
loaf tin with a heavy kitchen towel so that the heat is trapped
into it. It will ensure a golden colour when cooled down.
10. Let it remain like that for 3-4 hours until it is cooled and
comes to a room temperature.
11. Separate the sides with a knife and unmould it into a plate,
cut it into pieces and serve.

Shahi Tukda/ Double ka Meetha :

2020-04-19T18:26:00.000+05:30

Shahi Tukda as the name suggests, this sweet creamy delight
has its connection with the royals. Having it's root in the Mughlai cuisine, Shahi tukda is a rich creamy royal dessert. It is made up
of fried bread which is coated in sugar syrup and is topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits.
The dessert is rich in taste, aroma and flavour and is particularly prepared during the festive months of Ramadan, making it very desirable dish at iftar, and a meetha famously served at Eid and a must in marriage functions.
Shahi Tukda also has a hyderabadi cousin, resembling each other
in taste and presentation, there is not much difference between the two except in terms of thickness of the bread. In Hyderabad, the dish is baked after the bread and rabri are combined, and it's referred to as "Hyederabadi Double ka Meetha" after the local
word for bread which is double roti.
I want to share with you a truly luscious recipe of shahi tukde, though i have changed the dish a bit, in keeping in mind, the
health conscious friends of mine, so instead of deep fry, the
breads are shallow fried to avoid the extra calories and i used
a whole wheat bread instead of white bread....so happy
cooking and a happy Ramadan in advance to you all.......!!

Ingredients -
whole wheat bread - 8
Milk - 1/2 ltr
sugar - 4 tbsp + 2 tsp
Almond chopped- 5-6
Pistachio chopped - 3-4
Cashews chopped - 4-5
Cardamom powder - 1/2 tsp
Condensed milk - 2 tbsp
Rose essence - 2 drops
Saffron strands - 2-3
Clarified butter ( Ghee) - for frying 3-4 tbsp
Silver foil /Chandi vark - 1 (optional)

Method -
1. Take the bread and remove all it's edges, cut it diagonally.
2. Take a shallow non stick frying pan and heat little ghee in it.
3. Shallow fry the bread slices in batches, in a low heat until
crisp golden brown on both the sides, turning it in between
and sprinkling with some ghee when it's turned.
4. Fry the chopped dry fruits lightly in ghee too.
5. Make sugar syrup heating one cup of water and 4 tbsp
of sugar until its half in quantity, add the saffron strand and
keep it aside.
6. Heat a heavy bottomed pan with milk in it. Keep boiling it
on a low medium heat stirring it continuously till the milk
is reduced and resembles a thick rabri. Add 2 tbsp sugar,
2 tbsp condensed milk, cardamom powder and rose essence
into it.
7. To assemble the shahi tukda, take a rectangular tray,
dip the fried bread slices into the sugar syrup and arrange
it on the tray.
8. Pour the thickened milk ( rabri) over the soaked bread
slices, decorate it with chandi ka vark and dry fruits.
Dribble a little bit of sugar syrup also on the breads.
9. The recipe can be doubled according to your need, the
present recipe serves 3-4.

Classic Deviled Eggs :

2020-04-14T00:24:00.000+05:30

Ingredients -

Eggs boiled - 4-5
Mayonnaise - 2 tbsp
Pepper - 1/ 4 tsp
Basil powder - 1/2 tsp
Garlic powder - 1/2 tsp
Onion powder - 1/4 tsp (optional)
Tomato Ketchup - 1 tsp
Mustard sauce - 1/4 tsp
Salt - to taste

Method -
1. Take the eggs and cut it into halves, lengthwise.
2. Remove the yolks to a bowl, place the whites into a
serving platter.
3. Mash the yolk to a fine crumble using a fork while
it's still warm.
4. Add all the listed ingredients into the yolk crumble and
give it a good mix until creamy.
5. Use a spoon to scoop out the mixture and put it back
into the egg whites, or you can get creative and scoop the
mixture into a piping bag and pipe it into the egg whites.
6. Sprinkle some pepper and paprika powder for garnishing.

Mutton Yakhni Pulao :

2020-04-10T19:06:00.004+05:30

Ingredients :

Mutton - 1/2 kg
Rice - 1 1/2 cup
Onions - 4-5
Garlic - peeled whole medium size
Ginger - chopped1 inch
Curd - 4 tbsp
Saffron - 2-3 strands soaked in warm milk
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Oil - 5 tbsp + 2 tbsp
Ghee ( clarified butter) - 2 tbsp

Whole garam masala - to be tied in muslin cloth
Cloves - 5-6
Fennel seeds - 1 tsp
green cardamom - 2-3
Black cardamom - 1 big
Cinnamon - 2 inch
Black pepper - 5-6
Bay leaf - 2

Method -

1. Make a bouquet garni with the whole garam masala,
i.e. tie the cloves, fennel seed, green and black
cardamom, cinnamon, black pepper and bay leaf in a
muslin cloth.
2. Wash and clean meat, wash and soak rice too in water.
3. Heat 2 tbsp oil in pressure cooker, add cumin seeds,
let it splutter, add the meat, ginger, garlic cloves, 3
cups of water, salt, and the tied muslin cloth in it.
4. Pressure cook it for 2-3 whistles and put the flame
on medium low and let it cook for 15 minutes or
until done.
5. Squeeze the muslin cloth to release maximum
flavours.
6. Take out the meat in a plate and keep it aside, store the
meat stock that is Yakhni and keep aside as well.
7. In the same cooker take 5 tbsp Oil and fry the thinly
sliced onions in it until golden brown.
8. Take out some of the fried onions for garnishing,
leaving more than half in it.
9. Add meat pieces, ghee, curd, garam masala, in the
cooker, fry it for five minutes. Adjust salt.
10. Strain the rice and add it to the cooker, fry for 2
minutes.
11. Add the yakhni to the cooker, measuring according
to the quantity of the rice. if it's less, then plain warm
water can be added to it.
12. Pressure cook the rice on medium heat until a whistle.
13. Open the lid when the pressure is gone and add saffron
soaked in milk over it, garnish it with the fried onions
and close the lid.
14. Serve it hot with walnut chutney and Raita.

Ps - if you dont want to cook the rice in cooker then follow
the steps until no 6, after that put the oil in some heavy bottomed pan and fry the onions and follow rest of the procedure.

Chocolate Custard Pudding:

2020-04-08T22:02:00.001+05:30

INGREDIENTS -

Milk - 2 1/2 cup
Cornflour - 2 tsp
Coco powder - 2 tbsp
Gelatin - 2 tsp
Sugar - 3 tbsp or to taste
Round baking dish - 7 inch

Method -

1. Heat milk in a saucepan, add sugar and coco
powder into it, let it simmer.
2. Mix cornflour into 1/4 cup of water, add it into the
milk, keep stirring.
3. Mix the gelatin in 4-5 tbsp hot water until it dissolves,
add it into the milk-coco mixture.
4. Let it come to a boil, cook for a minute until it
thickens and completely dissolves.
5. let it cool down and come to room temperature.
6. pour it into greased baking dish or individual
ramekins, refrigerate it for 3-4 hours or until
completely set.
7. Sprinkle some choco chips and praline and serve cold.

Custard Cake with Choco Chips :

2020-01-22T22:24:00.000+05:30

Ingredients -

All purpose flour - 1 1/2 cup
Castor or granulated sugar - 1 cup
Egg - 1
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Oil refined - 1/2 cup
Choco chips - 2 tbsp
Milk - 3/4 cup
Custard powder - 5 tbsp

Method -

1. Sieve the flour, baking powder and baking soda together
in a plate.
2. Mix the milk and custard powder nicely.
3. In a big bowl take the oil and sugar and beat it with an
electric mixture for 2 minutes until incorporated well.
4. Add the egg and continue beating it.
5. Add flour gradually alternating with the custard milk
until all mixed well.
6. sprinkle the choco chips in the batter, saving some for
garnishing.
7. Grease a 9 inch round baking dish with oil or line it
with a parchment paper.
8. Pour the cake batter evenly on it, sprinkle the remaining
choco chips over it and bake it on 180 degree Celsius
until baked well and a knife or a toothpick comes out
clean when inserted in it.

Caramel Custard

2020-01-19T16:22:00.000+05:30

Ingrerdients -

Milk - 1 1/4 cup
Sugar - 3 tbsp
water - 1 tbsp
Eggs - 2 beaten
Sugar - 1/2 cup
Water - 2 tbsp

Method -

1. Put 1 tbsp water and sugar in a sauce pan over medium
heat and let it completely dissolve and come to a boil,
do not stir, at this point reduce the heat and let it cook
until it turns golden brown color, around four - five
minutes. Remove from heat and when the boiling has
stopped add 2 tbsp of hot water to the syrup.
2. In an another sauce pan heat 1 1/4 cup of milk and 3
tbsp of sugar until the sugar dissolves. Let it cool until
its luke warm.
3. Whisk the beaten eggs into the warm milk until mix thoroughly.
4. Pour the caramel syrup into a 7 inch baking dish, before
pouring, warm it slightly if it's thickened a bit and spread it
evenly on to the baking dish.
5. Pour the egg milk over the caramel sugar in the baking dish.
6. Preheat the oven at 200 degree Celsius with water filled in
the dripping tray for 15 minutes. The tray should be filled 3/4.
7. Place the baking dish over the dripping tray and bake it until
the custard has set until 30 minutes.
8. To unmold it, carefully loosen its sides by circling a knife
around it, place a plate on top of the baking dish, holding
tightly, turn the dish upside down and carefully shake it
up gently to loosen it. It will slide onto the plate with the
caramel syrup which will form the beautiful golden
caramel sauce.

Lobiya Dosa

2020-01-06T22:21:00.001+05:30

Ingredients :

Lobiya ( Black eyed beans)- 1 measuring cup
Semolina - 3 Tbsp
Coriander leaves or dil, fine chopped - a bunch
Green chili - 1
Salt - 1/4 tsp
Oil - 3-4 tbsp

Method-
1. Soak the lobiya overnight or for 5-7 hours.
2. Grind it with green chili and salt to a fine paste,
putting some water into it.
3. Take it out in a bowl, add the semolina, chopped
leaves, and put it to rest for 1/2 an hour.
4. Adjust the water, it should not be runny but of dropping
consistency.
5. Heat a tawa and grease it with few drops of oil, half slice
of onion can be used to spread it evenly. This prevents
from sticking to the pan.
6. Pour a ladle full of batter on the center of the tawa and
spread it evenly to get a circular dosa shape, drizzle some
oil and cover the pan for few seconds to cook it evenly,
flip the dosa and cook it on the other side also after
spreading some oil. Cook till it's crisp from both the sides.
7. Serve it hot with coconut and tomato chutney.
8. This dosa is packed with goodness and protein.

MIrchi Ka Salan - Hyderabadi style

2019-12-05T23:07:00.000+05:30

Ingredients -

Green chilies - Long big 8-10
Peanuts - 4 tbsp
desiccated coconut - 2 tbsp
Sesame seeds - 1.5 tbsp
Onions - 2 medium
Garlic peeled - 8-10
Ginger - 1/2 inch
Oil - 2 tbsp + 4 tbsp + frying
Mustard seeds - 1/4 tsp
Cumin seed - 1/4 tsp
Nigella seed - 1/4 tsp
Curry leaves - 4-5
Tamarind paste - 2 tsp
Turmeric powder - 14 tsp
Coriander powder - 1/4 tsp
Chili powder - 1/4 ts
Garam masala - 1/2 tsp
Hot water - 2 cup

Method -

1. Heat a frying pan with 2 tbsp oil in it, put the garlic,
ginger and onion and fry it until light brown.
2. Add the peanuts into it and fry it for five minutes on
a low medium heat.
3. Add the sesame seeds and fry it for 2-3 minutes on a
low heat, add the coconut and keep frying until it turns
light brown. Take it off the heat and let it cool, grind it
to a fine paste when its cold using 3-4 tbsp water.
4. Clean and dry chilies and slit it vertically keeping it
intact. Remove the seeds and pith.
5. Take a shallow frying pan and fry the chilies until
light brown and keep it aside for later use.
6. Heat a karahi with 4 tbsp oil in it, put mustard seeds in
it and let it crackle, put the cumin, nigella seeds and curry
leaves also.
7. Add the peanut paste into it and fry it for five minutes
on a low medium heat. Add the garam masala, chili,
turmeric, coriander powder and keep frying it until oil
separates.
8. Add hot water with tamarind paste into it and bring to
a simmering boil. Put the fried chilies into it and let it
cook until done. If the curry is thick it can be adjusted
adding more hot water
9. Serve it with plain rice, jeera rice or biryani as it is served
in hyderabad. Though it's a delicious hyderabadi delicacy
but relished all over the country. it's unique and special taste
makes it different from other curries.

Dulche De Leche Cheesecake

2019-09-18T21:47:00.001+05:30

Ingredients -

Biscuit (any butter cookies or digestive cookies ) - 1 pac of 200 g
Almond brittle - 1/2 cup
Cream cheese - 1 cup
Butter - 9 tbsp melted
Dulche De Leche - 1/2 cup
Vanilla essence - few drops
Heavy cream - 100 ml
Gelatin - 2 tsp mixed in 3 tbsp of hot water
Salt - a pinch

Almond brittle -
Almond toasted and chopped - 1/2 cup
Butter - 2 tbsp
Sugar - 1/4 cup
Salt - a pinch

1. In a pan heat butter and sugar over a medium heat,
stirring in between.
2. Keep stirring the pan and cooking until it is caramelized
and turns golden brown.
3. Add the chopped and toasted almonds, vanilla essence
and the salt into it.
4. Grease a foil or a plate and pour the mixture over it.
Let it sit for 10 minutes and break it into pieces .
Store in an airtight container, it's ready to use.

Dulce De Leche -

Milk full cream - 1/2 litr
Sugar - 1 cup
vanilla essence - 1/2 tsp

1. In a heavy bottomed pan pour the milk and sugar and
bring it to boil.
2. when it comes to boil slow the heat and simmer it in
a low heat stirring it occasionally.
3. Keep simmering it until it thickens and caramelizes ,
stirring it more often to avoid sticking. It will taken
almost an hour to reduce it
4. Remove from heat and stir vanilla essence.

Cream Cheese -
Full cream milk - 1/2 ltr
White vinegar - 2 tbsp

Boil the milk in a heavy bottomed pan, when it comes
to boil , pour the vinegar and stir it until the milk curdles
and is separated fully. Take a fine sieve or a cheese cloth
and strain it completely. keep it like that for 15 to 20 minutes
until it is completely drained and ready to use.
This recipe yields 1 cup of cream cheese. If you want more
of it the quantity of milk can be increased.

Cheese cake Method -

1. Grind the biscuit in a blender until it resembles fine crumb.
2. Add 9 tbsp butter in it and mix it thoroughly.
3. Take a 6 inch springform tin and grease it with butter.
4. Spread the biscuit crumbs in it evenly and pat it nicely.
5. Put it in the fridge to set until the filling is ready.
6. Blend the cream cheese in a big jar until it is mixed
well for 1 minute and is creamy and smooth, add the
dulce de leche, whipping cream, gelatin, vanilla essence
and blitz it until all are incorporated well.
7. Pour it over the set biscuit crust evenly, sprinkle the
almond brittle over it generously.
8. Let it set it in a fridge for 4-5 hours. decorate it with
some almond brittle and dulce de leche or whipped cream.
It can be garnished with fresh fruits like cherries, kiwi,
apple slices etc.

Fudgy Chocolate Walnut Brownie

2019-09-11T21:42:00.000+05:30

Ingredients -
Butter - 75 g
Castor or granulated sugar - 1 cup
Flour - 1 cup
Eggs - 2
Cooking chocolate - 60 g
Dark coco powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
1 Tbsp coffee boiled in 1/4 cup water
Walnuts chopped - 4 tbsp

Method -

1. Melt chocolate in a double boiler over a pot of hot
boiling water, it can be melted in a microwave too.
2. Beat butter until glossy, add melted chocolate in it
and beat continuously until mixed well.
3. Add sugar gradually in it and mix well.
4. Add eggs one at a time beating after each addition.
5. Sift flour, baking soda and baking powder. Add the
flour gradually and softly alternating with coffee.
6. Put in the coco powder and chopped walnuts, stir to combine.
7. Grease a baking tin ( i used a 18 cm by 23 cm rectangular tin) and pour in the batter in it evenly.
8. Bake it at 180 degree Celsius for 25 -30 minutes or until baked.
9. A home made scrumptious and delish delight is ready to serve.
10. It can be served hot with vanilla ice-cream in dessert too.

Sprouts Cutlet

2019-04-20T23:30:00.000+05:30

Ingredients -
Moong sprout - 150 g
Black gram whole ( kala chana) sprout - 50 g
Boiled potato - 1 medium
Onion medium - chopped
Green chilli - 1 chopped
Roasted cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp + for frying
All purpose flower ( maida) - 2-3 tbsp mixed in
1/4 cup water to dip ( should be runny)

Method -

1. Heat a karahi and put 2 tbsp oil in it, fry the onion in
it until translucent.
2. Put the sprouted chana in it and fry for few minutes
in low heat, add the moong sprout with all the dry
masala and salt. Saute it for 5 minutes in low heat
until it's dry and soft. Let it cool.
3. Dry grind it coarsely in a grinder.
4. Grate the boiled potato, and mix it nicely with the
ground sprouts with green chilli, adjust the salt if needed.
5. Divide the mixture into medium size balls and make tikkis.
6. Take a deep frying pan and heat oil in it.
7. Dip the tikkis into the maida batter and deep fry it in the oil
in a batch of 3 or 4.
8 Serve hot with Pudina and dhaniya chutney.

Til Nariyal Gud Laddu :

2019-04-20T21:20:00.001+05:30

Ingredients -

Til (sesame seeds) - 1/2 kg
Gud (jaggery ) - 1/2 kg
Peanuts - 250 gm
Dry Coconut ( desicated ) - 100 g

Method -
1. Take a shallow Frying pan or karahi and dry roast
the til on a low heat for few minutes until it slightly
changes the colour. Take special care not to over fry it.
Replace it in a big plate and let it cool.
2. In the same karahi roast the peanuts too until it just
begins to turn brown and is evenly roasted. Take it out
and let it cool.
3. Grind the til and peanuts separately in a grinder.
4. Grind the gud also in a grinder. Put 2-3 tbsp ground til
along with the gud into the jar to prevent sticking in the jar.
5. Take a big bowl and put all the grounded ingredients into it
with the dry coconut.
6. Mix it all nicely until incorporated well.
7. Make small size laddus and store in an airtight jar.

Peanut Chaat : Vrat Ka Khana

2019-04-07T00:34:00.000+05:30

Ingredients -

Peanut - 1 cup
Rock salt - 1/2 tsp + for adjusting
Cumin whole - 1/2 tsp
Red chilli whole - 1
Pure ghee/ clarified butter - 1 tbsp
water - 2 cups
Red chilli powder - 1/4 tsp
Pepper powder - a pinch
Cumin powder - 1/4 tsp

For chat -
Curd - 1 cup
Sugar - 1 tsp
Tamarind ( Imli) Chutney- 1/2 cup
Red chilli powder- a pinch
Beetroot grated - 1
Pomegranate seeds 3-4 tbsp (optional)
Green chilli - chopped 2 tbsp

Method-

1. Boil the peanuts in 2 cup of water in pressure cooker
until it's soft and cooked. Peanuts take time to cook,
let it whistle for 4-5 times on a medium heat.
Drain and keep it aside.
2. Take a frying pan or karahi and put ghee in it,
when it's hot put whole chilli and whole cumin and
let it splutter.
3. Put boiled peanuts with red chilli powder, pepper
and cumin powder, sauté for few minutes.
4. Adjust the salt according to your taste. Keep it aside
and let it cool down.

How to plate -
1. Beat curd with one tsp sugar and a pinch of rock salt.
2. Take a plate and spread the fried peanuts in it.
3. Spread the curd over it and the tamarind chutney also.
4. Garnish it with grated beetroot, pomegranate seeds
and chopped chillies.
5. Peanuts are low in carbs and are excellent source of
vitamins, minerals, and protein and are rich energy source. Moreover it's more beneficial as it is not fried
but boiled so it can be included in your daily diet while
fasting.

Chicken Kabab :

2019-03-25T14:26:00.000+05:30

Ingredients to pressure cook -

Chicken boneless small pieces - 300 g
Onion - 2 medium
Ginger garlic paste - 2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic cloves chopped - 2-3

Ingredients to mix -

Potato boiled and grated - 2 medium
Onion - 2 chopped finally n shallow fried brown
Garam masal - 1/2 tsp
Coriander leaves chopped - a small bundle
Ginger grated - 1 tsp
Green chilli chopped finally - 2
Salt - to taste

Method -

1. Heat a cooker and put the chicken boneless pieces
along with chopped onion, ginger-garlic paste,
garam masala powder, red chilli powder and garlic
cloves, sprinkle 3- 4 tbsp water and put it to pressure
in a high medium heat. Take it off the heat after a whistle.
2. Open the cooker and check, it should be cooked properly,
if there is any water left, keep it on the heat, stir and reduce
it until dried completely. Take it off the heat and let it cool.
3. Mince it all in a grinder.
4. Take it out in a big bowl, put the boil and grated potatoes
and ginger, chopped coriander leaves and chillies, fried
onions, garam masala and salt, mix it all until incorporated
well.
5. Take a small ball size mixture on your palm, flatten it and
make medium size tikkis.
6. Heat oil in a flat frying pan or tawa and shallow fry the
tikkis on both the sides until golden brown.
7. Serve it hot with mint or Coriander chutney.

Kuttu Atta Poori : Fasting special

2017-09-28T17:00:00.000+05:30

In India on Hindu fasting days, people fasting in
northern states of India eat items made of buckwheat
flour. Eating cereals such as wheat or rice is prohibited during such fasting days.
However, since buckwheat is not a cereal, it is considered
acceptable for consumption during fasting.The preparation of buckwheat flour varies across India.The famous ones are kuttu ki poori or kuttu pakoras...today i am going to share the recipe of kuttu atta pooris....happy fasting n happy cooking my dear friends....

Ingredients -
Kuttu aata ( buckwheat flour) - 1 1/2 cup
Boiled and grated potatoes - 2
Warm Water - 1/2 cup
Rock salt - 1/2 tsp
Coriander leaves chopped - 2 tbsp
Oil - to fry

Method-

1. Take the flour in a plate and mix it with grated
potatoes, salt and coriander leaves.
2. Mix it well, sprinkle some water to make a
pliable dough. Keep it to rest for 10 minutes.
3. Make small balls out of the dough, dust it with the
dry flour and with its help make medium size pooris.
4. Heat oil in a griddle and fry the pooris into it,
serve it hot with jeera - aalo fry.

Lauki Halwa : Navratri special

2017-09-25T17:14:00.000+05:30

Lauki (gourd) - 1/2 kg
Sugar - 1/2 cup
Mawa - 100 g
Condensed Milk - 4-5 tbsp
Milk - 250 ml
Cardamom - 2-3
Almonds - 8-10
Cashews - 6-8
Raisins - 2-3 tbsp
Coconut grated - 2-3 tbsp
Ghee ( clarified Butter ) - 2-3 tbsp

Method -

1. Peel and wash the gourd and grate it finely.
2. Heat a big griddle or karahi and put the ghee in it.
3. Put the grated gourd and fry it nicely for 8-10 minutes
in a low heat.
4. Add the milk and cover it so that the gourd is soft
and cooked, keep stirring in between so it does not stick.
5. Add the sugar and fry it for few minutes so the moisture
is dried completely.
6. Add the mawa and fry for a while, add the condensed
milk and all the dry fruits saving some for garnishing.
7. Take out on a serving bowl and garnish it with the
remaining dry fruits.
Enjoy this sweet dish on fasting or any special occasion.

Sabudana Khichadi : Navratri Special

2017-09-23T16:27:00.000+05:30

Ingredients -
Sabudana (Sago) - 1 1/2 cup
Peanuts - 1/2 cup
Cumin seeds - 1/2 tsp
Chillies green cut - 2
Coriander leaves chopped - a bunch
Fresh coconut grated - 2-3 tbsp
Rock salt - to taste
Oil - to fry peanuts
Pure ghee ( clarified butter) 3-4 tbsp
Lemon juice - optional 2 tbsp

Method -

1. Wash the sabudana and soak in a pan for 3-4 hours.
it must be soft and moist.
2. Drain it and put it in a sieve to drain the water
completely from it.
3. Fry the peanuts and keep it aside.
5. Take a griddle or karahi and put ghee in it, when hot
put the cumin seeds, when it crackles put the green
chillies in it, when it's fried add the drained sabudana
in it, the heat should be on a medium high flame.
6. Saute the sabudanas for 5 minutes until it's soft, and
cooked, stirring well.
7. Be very careful not to overcook it more than 5-6
minutes otherwise it will be sticky.
8. Add the grated coconut, lemon juice, fried peanuts
and sprinkle rock salt according to your taste.
Garnish it with chopped coriander leaves and serve it hot.

Mocha Cake With Chocolate Rum Frosting

2017-08-12T00:52:00.000+05:30

Ingredients -
All purpose flour - 1 1/2 cup
Castor Sugar or granulated sugar - 1 1/2 cup
Egg - 3
Butter - 120 g
Coco powder - 2 tbsp -
Coffee powder - 1 tbsp
milk warm - 3-4 tbsp
Baking powder - 1tsp
Bicarbonate of soda - 1/2 tsp

For the chocolate frosting and decoration -

Cooking chocolate - 100g
Dark Rum - 1/4 cup
vanilla essence - 2-3 drops
Icing sugar - 3/4 cup
Butter - 2 tbsp
warm milk - 1 tbsp
Cherries - 6-8 ( optional)
chocolate shavings - some

Method -

1. Beat butter until glossy, with an electric mixer.
2. Add sugar gradually, continue beating until double in
volume, about 6-8 minutes.
3. Add eggs one at a time, beating it until combined.
4. In a small bowl add the warm milk with cocoa powder
and coffee and mix it.
5. Sift the flour and add the soda and baking powder in it.
6. Gradually add the flour in the butter mix, in between add
the coco and coffee mix in the batter too.
7. Turn the batter into a grease and lined, round baking tin,
bake it at 180 degree Celsius until done when tested with
a skewer.
8. Leave it in tin for 2-3 minutes and turn out on a rack or
plate to cool down completely.
9. when cold, cover it completely with the frosting and
decorate it with the chocolate shavings and the cherries
dipped in the chocolate frosting.

Frosting -
1. Chop the chocolate in small pieces and melt it over a
pan of hot water in a double boiler.
2. Stir in 1/4 cup dark rum and the vanilla essence.
3. Sift the icing sugar beforehand and mix in with the
butter and 1 tablespoon of milk to the chocolate mix.
4. Whisk over hot water until smooth and glossy and of
a coating consistency.

Mango Shrikhand

2017-04-28T01:23:00.001+05:30

Ingredients -

Mango - 2
Curd, thick n fresh - 500 g
Sugar granulated - 1/2 cup or to taste
Green cardamom - 5 crushed into powder
saffron strands (optional) - 1 mixed in 2 tbsp hot milk
Cashews chopped - 8-10
Almonds chopped - 8-10
Charoli Nuts ( chironji ) - 2 tbsp

Method -

1.Take a strainer and keep it over a deep bowl, pour
the curd on the strainer and keep it overnight in the
fridge so the whey drops down and the curd becomes
thick.
2. Peel the mangoes and wash it, cut it into small cubes
and grind it in a mixer.
3. Take a big bowl, put the mango puree, hung curd, sugar,
green cardamom powder, saffron milk and mix it with an
electric mixer until all are incorporated well and the mixture
is thick and creamy. Adjust the quantity of sugar according
to your taste.
4. Pour it into desired moulds or dessert bowls, garnish it
with the chopped almonds, cashews and charoli nuts.
5. Refrigerate it for 3-4 hours or until chilled. It tastes best
when thoroughly chilled.
4. Relish this delicacy of Maharashtra and Gujarat this
summer...n njoy the soft and creamy taste of it.

Rice Paysam : Onam Special

2016-09-15T13:58:00.001+05:30

Ingredients -
Rice - 1 cup
Milk - 1 + 1/2 cup
Jaggery grated - 1 cup
Ghee - 2 tbsp
Cashew nut - 6-7
Grated coconuts/ flakes - 1/2 cup
Cardamom powder - 1/2 tsp
Water - 1/4 cup + 1 cup to boil rice

Method -

1. Cook the rice in 1 cup water and 1/2 cup of milk until
it is cooked nicely and is mushy, you can add more
water to cook the rice if it's needed.
2. Melt the jaggery into 1/4 cup of water until it reaches
boiling point.
3. Take a kadhai with ghee in it and light fry the cashews
and coconut flake into it separately, keep some for garnishing.
4. Add 1 cup milk in the rice and mix it well, add the
melted jaggery too and keep stirring it to avoid burning.
5. Add the cardamom powder, roasted coconut and cashews,
cook on low flame until it's thick and all mixed well. You
can add some more milk if it's too thick.
6. Garnish it with the remaining nuts and serve it hot.
Enjoy the essence of Onam with this sumptuous delight.