Easy Homemade Doughnut Recipe with step by step instructions!

I don’t think so we need to know what is Doughnut?? we must have eaten atleast once in our lifetime. Traditionally it’s a fried pastry and baked in modern days. Mostly it’s in a ring shape with a hole however it’s made in round shaped, stuffed doughnuts etc. They are also known as Donuts, Fasnacht, Fosnaught, Paczki and also Kinklings. You would be surprised to see the various kinds of doughnuts made these days.

My personal favorite is chocolate doughnut. Today I have made a traditional doughnut which is deep fried. Such deep fried doughnuts are quite often made in Goa during Christmas and also all in other parts of the world. Now doughnuts are made with yeast, without yeast, with eggs, without eggs etc. I have made with eggs.

Every single day I am making Christmas desserts and not eating much of sweets. As even sweets kind of bore you after some point of time. So I also indulge in savories. I would be coming up with more authentic Goan Christmas sweets. I can already feel Christmas around with the decoration sold, the church decorated and the winter chills are making me nostalgic. Also I am happy to see my blog and name featured again On DNA last Sunday 8th Dec 2013 here is the link to it http://www.dnaindia.com/lifestyle/report-eat-your-fill-to-beat-the-chill-1931566

Coming back to doughnuts I have further frosted my doughnuts with dark chocolate and white chocolates. You could just sprinkle some cinnamon powder and caster sugar if you don’t like frosting. This Homemade Doughnut Recipe is easy to make and once you make you will keep making them. You could experiment with your doughnut dough by adding nuts, raisins, candied peels etc use your creativity let it flow.

The softer your doughnut dough the better your doughnut would be. Once you knead the dough allow to stand for 20 mins and place it in the freezer for 10 mins. I didn’t do this as Pune is as chilled as a fridge right now. So I just allowed to rest my dough for 15 mins. I love to have my doughnuts with hot chocolate drizzle and some hot chocolate milk because I am a die hard chocolate fan

Sift flour, salt and baking powder. Place it aside.

Add butter and rub the butter and flour together with the help of your palm. It should look like bread crumbs.

Make a small well in the sifted flour add egg, milk, baking soda, vanilla essence and the powdered spices.

Combine all and knead into a soft and smooth dough. If it’s too dry add little milk preferably the dough should be slightly sticky.

It should be super soft.

Allow the dough to stand for twenty mins and place into the freezer for five mins. Please don’t keep for a longer time else it will freeze. Make 3 big balls and roll each ball with the roller. The width should be around 1/2 inch.

Cut doughnuts with the doughnut cutter. If you don’t have a cutter it’s okay make small balls Or cut with the help of a glass. Take a lid of small bottle and cut from the center. Your doughnuts would be shaped without a cutter.

Repeat the same with the rest of dough and with leftover dough make round balls and fry.

Place a deep vessel with oil on high heat. Once oil is very hot reduce to medium temperature. Gently fry the doughnuts from both sides until golden brown. Fry only 2 or 3 at a time don’t cluster with too many else they might break.

You would see they rise as they fry. Remove them with the help of slotted spoon. Place them on absorbent napkins. Allow to cool. Now you could sprinkle some cinnamon powder and caster sugar Or make frosting.

I don’t have pics for the frosting steps. Just melt both white chocolate and dark chocolate on a double boiler. Now dip the doughnuts gently over the melted chocolates from both sides. Place them over a greased pan sprinkle the candies Or sprinklers over them while chocolate is still warm. Allow the doughnuts to cool down and serve them warm Or chilled.

Homemade Doughnut Recipe and printable version below:

Homemade Doughnut Recipe

 

Print

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: General

Serves: 24

Ingredients

• 3 cups oil for deep frying
• 300 gms flour (I used refined flour and wheat flour into 1:1 ratio)
• 1.5 tbsp butter / clarified butter
• 1 medium sized egg
• 100 ml milk Or as required
• a pinch of salt
• 2 t/s baking powder
• 1 t/s baking soda
• 125 gms powdered sugar Or as required
• 1 t/s cinnamon powder
• 1 t/s nutmeg powder
• 1 tbsp vanilla essence (optional)
• For Frosting: 150 gms white chocolate chunks
• 150 gms dark chocolate chunks
• some colorful candies Or sprinklers

Instructions

1. Sift flour, salt and baking powder. Place it aside.
2. Add butter and rub the butter and flour together with the help of your palm. It should look like bread crumbs.
3. Make a small well in the sifted flour add egg, milk, baking soda, vanilla essence and the powdered spices.
4. Combine all and knead into a soft and smooth dough. If it’s too dry add little milk preferably the dough should be slightly sticky.
5. It should be super soft.
6. Allow the dough to stand for twenty mins and place into the freezer for five mins. Please don’t keep for a longer time else it will freeze. Make 3 big balls and roll each ball with the roller. The width should be around ½ inch.
7. Cut doughnuts with the doughnut cutter. If you don’t have a cutter it’s okay make small balls Or cut with the help of a glass. Take a lid of small bottle and cut from the center. Your doughnuts would be shaped without a cutter.
8. Repeat the same with the rest of dough and with leftover dough make round balls and fry.
9. Place a deep vessel with oil on high heat. Once oil is very hot reduce to medium temperature. Gently fry the doughnuts from both sides until golden brown. Fry only 2 or 3 at a time don’t cluster with too many else they might break.
10. You would see they rise as they fry. Remove them with the help of slotted spoon. Place them on absorbent napkins. Allow to cool. Now you could sprinkle some cinnamon powder and caster sugar Or make frosting.
11. I don’t have pics for frosting steps. Just melt both white chocolate and dark chocolate on a double boiler. Now dip the doughnuts gently over the melted chocolates from both sides. Place them over a greased pan sprinkle the candies Or sprinklers over them while chocolate is still warm.
12. Allow the doughnuts to cool down and serve them warm Or chilled.

Notes

It’s important that the dough needs to be soft and chilled before cutting and frying. If the dough is dry please add some milk.
Frosting is optional.
These an be stored into the fridge for 4 to 5 days.

3.2.1255

The post Homemade Doughnut Recipe – Christmas Sweets appeared first on Flavors of Mumbai.

Chocolate Ginger Bread recipe made easy yet yummy!

How can be Christmas be complete without making Chocolate Ginger Bread. What is Ginger Bread? It’s a bread made with dried ginger, molasses Or honey and spices like cinnamon and clove. Please don’t ask me why is it called bread and not cake???  I also don’t know. I have just added a dash of cocoa to make it my way. As chocolate + ginger + spices makes this bread just heavenly.

Further I have frosted Chocolate Ginger Bread  with whipped cream and some colorful candies. This cake has a great crunch outside and soft from within. Frosting is optional I wanted the cake to look appealing and colorful hence made the frosting. If you want to give this cake to your kids then make it appealing. As ginger and cinnamon are great for your body during winters it’s great to for your kids.

To my surprise my hubby loved this combo. He isn’t fond of dark chocolate caked he finds any chocolate cake bitter. Whereas I love chocolate cakes the darker the better. My mom had visited me she loved the cake and my friends and neighbors also relished it. I always do some sample testing once I bake my goodies. So I am completely satisfied before sharing the recipe with everyone.

If you aren’t a chocolate fan then skip the cocoa powder. Follow the rest of ingredients and bake plain ginger cake. This dessert goes well with a hot cup of tea Or coffee. Also I have added some rum to give an extra boost and flavor to this cake. Ginger Bread is mostly made along with other sweets during Christmas Eve. My blogger friend Nupur  conducting an event and free giveaway gift for bloggers and non bloggers open to all. To participate in this event click on this link http://www.ukrasoi.com/2013/12/christmas-and-new-year-giveaway.html :)

Chocolate Ginger Bread recipe and printable version below:

5.0 from 1 reviews

Chocolate Ginger Bread Recipe

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: General

Serves: 15

Ingredients

• 225 gms flour
• 1 tbsp corn flour
• 1 t/s salt
• 1 tbsp baking powder
• 2 eggs
• 200 gms unsalted butter / clarified butter
• 2 tbsp rum (optional)
• 125 gms caster sugar / brown sugar / powdered sugar
• 3 heaped tbsp of cocoa powder
• 2 tbsp honey Or molasses
• 1 tbsp dry ginger powder (soonth)
• 1 tbsp cinnamon powder
• ½ tbsp clove powder

Instructions

1. Preheat oven at 180° exactly twenty mins before baking. Grease round pan with butter and place a parchment paper.
2. Sift flour, corn flour, salt, baking powder, cocoa powder, dry ginger powder, cinnamon powder and clove powder.
3. Cream butter and sugar into a mixing bowl until soft and fluffy.
4. Make a small well in the sifted flour add beaten butter and sugar mixture. Add the eggs, honey and rum. Fold the batter gently.
5. Bake at 180°C for 50 mins to an hour Or until the skewer comes out clean.
6. It’s important to allow the cake to cool down completely before inverting the pan. Best would be to place in the fridge and after 2 to 3 hrs invert the pan.
7. In the meanwhile prepare whipped cream. Spread all over the cake and decorate with colorful candies. Slice and serve them warm Or chilled.

Notes

It’s important to allow the cake to cool down completely. In case it’s not coming out just cut on the edges around the mould. Immerse the mould half way in ice water. This should help the cake to invert easily.
Once the cake is baked keep in the oven only for some more time. This would help in giving a nice crusty exterior to your cake.

3.2.1255

The post Chocolate Ginger Bread Recipe – Christmas Sweets appeared first on Flavors of Mumbai.

Tutti Frutti Cookies a sweet delight made during Christmas

What is Tutti Frutti? it’s a colorful confection consisting candied fruits. In India Tutti Frutti are papaya cubed and candied into various colors like green, red and yellow. As a child I loved these cookies and still have special place in my heart for them.

In India we have many recipes made from Tutti Frutti like icecream, cookie, cake, bread etc. Even karachi fruit biscuit are similar to these cookies. I have given a slight twist to these cookies have added orange peels, lime zest, glazed cherries, dash of rum and vanilla essence. Generally cardamom powder is added I have added vanilla essence. 

These cookies are easy to make. I have made added some beetroot water for pink color. Hence some cookies are appearing pink in color. Further I have made them in star, heart and oval shapes. This dough is required to be chilled into the freezer for 20 mins forming into a log shape. Later take a sharp knife and slice into 1/2 inch width. You could cut the dough with cookie cutter but that is slightly difficult. As you would have to roll it out and then give the desired shapes.

I have followed my own recipe with my my own gut hence it comes out well. Sometimes I feel I am a good blind baker wonder if it’s good Or bad but don’t worry will provide you with appropriate measurements. Overall enjoyed my day today made vegan tutti frutti cake which was a disaster. Later made these cookies and then ginger chocolate bread which was yum. Had guacamole, french fries and corn chili pulao for dinner. My blogger friend Nupur  conducting an event and free giveaway gift for bloggers and non bloggers open to all. To participate in this event click on this link http://www.ukrasoi.com/2013/12/christmas-and-new-year-giveaway.html :)

Eggless Tutti Frutti Cookies step by step recipe details follows:

Preheat oven to 200°C exactly fifteen mins before baking. But reduce the temperature to 160°C while baking the cookies. Sift flour, cornflour, salt and baking powder. Grease the pans and keep ready.

Cream butter and powdered sugar until smooth and creamy.

Add rum and beat again until combined nicely.

Time to add sifted flour, peels, tutti frutti, lime zest, cherries and vanilla essence.

Mix all and knead into a soft dough. Place the dough on a butter / parchment paper and roll the dough into a log shape. Chill this log into the freezer for 30 mins.

Remove the butter paper and slice the log into 1/2 inch width with the help of sharp knife. Alternatively you could roll the dough on the butter paper and cut with a cookie cutter and give desired shapes.

Bake at 160°C for 12-15 mins Or until the skewer comes out clean. Once the cookies are slightly brown towards the edges that means it’s done. Please don’t overbake them if you feel it’s not done then bake for some more time. Allow the cookies to cool down then store them into an airtight container. Serve with tea Or coffee Or as a Christmas treat.

Tutti Frutti Cookies recipe and printable version below:

Eggless Tutti Frutti Cookies – Christmas Sweets

 

Print

Prep time

40 mins

Cook time

14 mins

Total time

54 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: Indian

Serves: 30

Ingredients

• 250 gms flour
• 1 tbsp cornflour
• 125 ml butter / ghee (clarified butter)
• 25 ml rum / milk (you could use anything I have used rum)
• 125 gms powdered sugar Or castor sugar
• 1 tbsp vanilla essence / cardamom powder
• 1 t/s baking powder
• ½ cup orange candied peels chopped finely
• 1 zest of lemon
• 6 to 7 chopped glazed cherries
• ½ cup tutti frutti
• a pinch of salt

Instructions

1. Preheat oven to 200°C exactly fifteen mins before baking. But reduce the temperature to 160°C while baking the cookies. Sift flour, cornflour, salt and baking powder. Grease the pans and keep ready.
2. Cream butter and powdered sugar until smooth and creamy.
3. Add rum and beat again until combined nicely.
4. Time to add sifted flour, peels, tutti frutti, lime zest, cherries and vanilla essence.
5. Mix all and knead into a soft dough. Place the dough on a butter / parchment paper and roll the dough into a log shape. Chill this log into the freezer for 30 mins.
6. Remove the butter paper and slice the log into ½ inch width with the help of sharp knife. Alternatively you could roll the dough on the butter paper and cut with a cookie cutter and give desired shapes.
7. Bake at 160°C for 12-15 mins Or until the skewer comes out clean. Once the cookies are slightly brown towards the edges that means it’s done. Please don’t overbake them if you feel it’s not done then bake for some more time.
8. Allow the cookies to cool down then store them into an airtight container. Serve with tea Or coffee Or as a Christmas treat.

Notes

It’s important to reduce the temperature post preheating the oven else your cookies would not have white color they would look tanned cookies
If your cookies aren’t baked bake them for some more time as all oven have different capacity and temperatures.
Also chilling the dough is important for better result.
If you don’t have peels Or cherries it’s fine juts use tutti frutti.
I have colored some cookies with beetroot water you could use colors to make it look more vibrant

3.2.1255

The post Eggless Tutti Frutti Cookies – Christmas Sweets appeared first on Flavors of Mumbai.

Luscious, Delicious, Yummy and Healthy Oatmeal Chocolate Milkshake!

What’s your take on a shake??? god I am rhyming I was bored today noon to make something for myself. Hence thought of an healthy option to make which was this yum shake. I mixed some instant oatmeal, nuts, milk, strawberries, cocoa powder and organic sugar voila had a sweet treat…. loved them planning to make such more shakes.

My vegan friends could use almond milk, soy milk Or cashew milk for making a shake. I have used strawberries which are in season in India. You could use cranberries, mulberries, raspberries fresh Or dried any one is fine. I had 2 glasses myself and was quite full and content with this drink. It’s okay to indulge in a sweet affair some times right

I love cold and hot beverages both. Some of them I really love are vegan hot chocolate milkshake, custard apple milkshake, homemade mango squash and orange basil juice. If you love cream you could add that as well. I have just added a dollop of icecream at the end for topping. Also herbs like basil would taste great.

Actually I have taken a break today from making Christmas sweets. I will start again making them soon. It’s getting quite chilled in Pune and I am loving it. Love to binge on icecream, kulfis and shakes I know sound crazy but I am when it comes to sweet indulgence.

Oatmeal Chocolate Milkshake recipe and step by step details listed below:

Oatmeal Chocolate Milkshake

 

Print

Prep time

3 mins

Total time

3 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Beverages, Drinks,

Cuisine: General

Serves: 2

Ingredients

• 200 ml milk / almond milk/ soy milk
• 100 gms instant oatmeal
• 2 heaped tbsp of dark cocoa powder
• 1 t/s cinnamon powder
• 2 tbsp organic sugar / honey/ jaggery powder use as required
• 6 fresh chopped strawberries + 1 chopped strawberry for decoration
• 6 cashewnuts
• 6 almonds
• 6 walnuts
• a few icecubes
• a scoop of vanilla icecream (optional)

Instructions

1. Combine all the ingredients except icecream into the blender. Grind until the mixture is smooth and creamy.
2. Pour into tall glasses and top with a scoop of icecream and strawberries.
3. Serve the drink chilled.

Notes

Use any nuts of your choice.

3.2.1255

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Bebinca is a classic traditional Goan Dessert!

Bebinca is also known as bibic or bebinka. This sweet delicacy is made during all festive occasions in Goa. It’s like a pudding which has 7 layers. It depends how many layers you want to make more Or less. I remember vividly whenever we have been Goa never come back without packets of Bebinca, Dodol and Doce De grao. I am happy that I am making them home hence not missing them.

Make Bebinca this Christmas and make it more special. What is Bebinca? It’s a multilayered pudding made with flour, eggs, sugar, coconut milk and cardamom-nutmeg powder. You need to be patient to make this as this takes quite a lot of effort but it’s worth it. My hubby loves Bebinca and it’s surprise for him tonight post lunch. This dessert is generally eaten plain Or with a dollop of icecream.

This stays for a longer time and can be stored for 2 weeks. In Goa it’s made with an ancient style of cooking however I have baked them in oven. Now if you bake in OTG the color will be dark brown in color however I have baked in microwave -convection hence the color is not so dark brown. However the taste was delicious and yummy.

This dessert will be mastered if made several times. It’s not a difficult dessert but need to have a lot of time and patience. If you are in a hurry please don’t make them. Make when you are having leisure time. You could check out dodol recipe, guavacheese recipe and doce de grao recipe here. Also my blogger friend Nupur  conducting an event and free giveaway gift for bloggers and non bloggers open to all. To participate in this event click on this link http://www.ukrasoi.com/2013/12/christmas-and-new-year-giveaway.html :)

Bebinca step by step recipe below:

Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee. Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.

Add one egg yolk at a time and beat until they all mix nicely.

Now add flour, 1 tbsp ghee and salt. Beat all nicely.

Pour 1/2 cup of batter and bake for 25 mins. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using. Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.

Continue greasing and baking with 1/2 cup batter until all batter is finished. Bake each layer for fifteen minutes.

For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.

Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bebinca and serve warm Or cold with a dollop of icecream.

Bebinca recipe details and printable version below:

5.0 from 1 reviews

Goan Bebinca Recipe

 

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Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: Indian, Portugal

Serves: 8

Ingredients

• 250 ml thick coconut milk (the first extract of coconut milk)
• 6 egg yolks (keep the whites for making cake Or marzipan)
• 175 gms refined flour
• ½ cup ghee at room temperature(clarified butter) + 1 tbsp ghee for bibinca batter
• 200 gms sugar Or as required (I prefer less sweet)
• 1 t/s nutmeg powder
• 1 t/s cardamom powder
• few flaked almonds (I haven’t used)
• 1 tbsp vanilla essence (optional)
• a pinch of salt

Instructions

1. Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee.
2. Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.
3. Add one egg yolk at a time and beat until they all mix nicely.
4. Now add flour, 1 tbsp ghee and salt. Beat all nicely.
5. Pour ½ cup of batter and bake for 25 mins.
6. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using.
7. Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
8. Continue greasing and baking with ½ cup batter until all batter is finished. Bake each layer for fifteen minutes.
9. For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.
10. Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bibinca and serve warm Or cold with a dollop of icecream.

3.2.1255

The post Goan Bebinca Recipe appeared first on Flavors of Mumbai.

Guavacheese is a classic Goan festive sweet!

Guavacheese is also known as Perad and Goia-bada in Portuguese.  One of the most famous sweet from Goa. I love guavacheese but loved the home version. As you could make how much you want. The guavas and lime flavor compliments each other it’s like match made in heaven. This dessert tastes sweet and sour both

What’s Guavacheese? It’s a dessert made from Guavas, Sugar and lime juice. In some countries it’s also referred to as Romeo Juliet. Guavacheese is used as a spread on toast and some served with pastries. It’s a simple recipe made with basic ingredients found in kitchen.

I will come up with more authentic Goan recipes for Christmas. Love Goan food especially coastal food preparation and also the sweets which are less popular. I have already tried Goan Dodol, Rose Cookies, Goan Neuris, Doce De Grao and Eggless Baath Cake.

For this recipe you will have to select the soft Guavas not the one with hard skin. Further you will have to blanch them in hot water Or boil them until it gets tender. Later remove their seeds with the help of a spoon Or finger. The secret to this recipe is there should not be a single guava seed else it will come in your mouth while eating.

Also one of fellow blogger friend has Christmas and Newyear Giveaway open to anyone read here for further rules for a free cookbook. Check this link http://www.flavorsofmumbai.com/wp-login.php Or click on the badge / pic below…. thankyou in advance….

Guavacheese step by step recipe details below:

Pressure cook the guavas with water until one whistle. Alternatively you could boil them in hot water until tender. Grease a baking tray Or dish with oil and place aside.

Now comes the tough part peel off their skin and remove the seeds as much as you can. If seeds are yet into the mixture don’t panic it’s okay. Once you have your guava pulp ready.

Collect them and grind for 2 to 3 mins.

Take a fine mesh strainer and sieve the mixture gently.

Once the pulp is gathered it should look appear like this. Discard this left over seed.

Important part is weigh Or measure the guava pulp. For instance if you have 2 cups of guava pulp then add 2 cups of powdered sugar. It should be in equal ratio. Take a wide bottomed vessel / kadai Or pan add guava pulp.

Now add sugar and place on low heat.

Mix all nicely and add lime juice.

Keep stirring and don’t allow the pulp to stick to the bottom. Place on low heat.

The color will slowly change so is the texture. Once it starts thickening add dash of oil / butter/ ghee this would help in giving a nice shine and glaze to your guavacheese.

The mixture would start leaving the edges of the pan. You could check this by a simple test put one drop of this mixture in water. If it solidifies your mixture is ready.

With the help of cloth Or gloves pour this hot mixture over the greased tray. With the help of spatula make the surface smooth and even. I greased a small metal bowl and with the help of it leveled the surface of the guavacheese. It’s important to level them while they are hot once they cool down it would be difficult to do so.

Allow to cool down cut into squares Or diamond shape. Serve them Or store into an airtight container should live upto a week. I have just garnished with pistachio flakes however that’s optional.

Guavacheese Recipe details and printable version below:

Guavacheese Recipe – Goan Christmas Sweet

 

Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: Indian

Serves: 12

Ingredients

• 1 kg ripe guavas with soft skin
• 250 gms powdered sugar Or as required (sugar should be equal to guava pulp)
• 1 lime juice
• 1 tbsp oil / ghee / butter (I used oil)
• some pistachio flakes for garnish (optional)
• few drops of pink color (optional) I haven’t used color

Instructions

1. Pressure cook the guavas with water until one whistle. Alternatively you could boil them in hot water until tender. Grease a baking tray Or dish with oil and place aside.
2. Now comes the tough part peel off their skin and remove the seeds as much as you can. Once you have your guava pulp ready.
3. Collect them and grind for 2 to 3 mins.
4. Take a fine mesh strainer and sieve the mixture gently.
5. Once the pulp is gathered it should look appear like this. Discard this left over seed.
6. Important part is weigh Or measure the guava pulp. For instance if you have 2 cups of guava pulp then add 2 cups of powdered sugar. It should be in equal ratio.
7. Take a wide bottomed vessel / kadai Or pan add guava pulp.
8. Now add sugar and place on low heat.
9. Mix all nicely and add lime juice.
10. Keep stirring and don’t allow the pulp to stick to the bottom. The color will slowly change so is the texture.
11. Once it starts thickening add dash of oil / butter/ ghee this would help in giving a nice shine and glaze to your guavacheese.
12. The mixture would start leaving the edges of the pan. You could check this by a simple test put one drop of this mixture in water. If it solidifies your mixture is ready.
13. With the help of cloth Or gloves pour this hot mixture over the greased tray. With the help of spatula make the surface smooth and even. I greased a small metal bowl and with the help of it leveled the surface of the guavacheese.
14. Allow to cool down cut into squares Or diamond shape. Serve them Or store into an airtight container should live upto a week. I have just garnished with pistachio flakes however that’s optional.

Notes

It’s important to cook this mixture on low heat and keep stirring all the time.
Ensure you sieve the mixture properly else the result won’t be great. It’s better to use a fine mesh strainer or this recipe.
If you are not fond of lime juice add only half a lime juice.
Guava pulp and sugar ratio should be equal.
You could also add a dash of pink Or cochineal color. I dislike color in food hence haven’t added.

3.2.1255

The post Guavacheese Recipe – Goan Christmas Sweet appeared first on Flavors of Mumbai.

Rose Cookies a traditional sweet delicacy made during Christmas!

Rose Cookies are called as Rose De Coque in Portuguese and Goa, called as achu Murukku in Southern Region of India and called as Rosette Cookies in Scandinavia. Now it’s famous as Anglo Indian sweet but it’s also a traditional sweet of Swedish,Norwegian region also made in Turkey, Malaysia, Srilanka and Mexico apart from India. For more information click here on wikipedia.

What are Rose Cookies? They are deep fried pastry made with the help of designed cast iron mould. Some are dipped in icing sugar post frying and some are made with sugar. My hubby loves them like anything this is one sweet which he loves a lot. I had made them last Christmas due to lack of time constraint couldn’t post it. Hence have made them now and posting the recipe.

Infact Christmas has started in our house already with all the sweets I am making ……… To make Rose Cookies is an art which you will only master after making several times. Firstly it’s important to follow the recipe to the tee. Secondly grease the cast iron flowered designed mould with oil. Before frying immerse the mould into the hot oil for a minute then dip half way in the batter immediately immerse in hot oil. Now gently shake the mould the cookie should slide away easily. Repeat the same process with rest of batter.

To make rose cookies one has to be patient and handle tactfully. Smart way would be to place two pans with oil one for immersing the mould and the other for frying. Ensure you don’t fry more than one Or two each at a time. Also the color should be light brown. Check they are fried from both sides firstly they would be soft later they should be crisp once cool down. Allow to come down to room temperature and then store into an airtight container. This should last for more than a week. However this cookies get over soon hence not much a problem of storage.

Rose Cookies Recipe step by step recipe details below:

Take two different deep frying pans one with 4 cups oil and other one with 1/2 cup oil. Place one with more oil on medium heat high and the one with less oil on high heat. Immerse the rose cookie iron cast flower mould in the second pan with 1/2 cup oil.

Now take a mixing bowl sift flour, rice flour, salt, powdered sugar and eggs.

Also add coconut milk in little quantity. Whisk the batter nicely.

Now the batter shouldn’t be too thick nor too thin. It should be like dosa batter. Add coconut milk as per the consistency it should be pouring consistency but not thin.

Add cardamom powder, vanilla essence and baking soda.

Now remove the immersed iron mould from hot oil and dip half way in the batter and deep fry in hot oil. Now shake the mould gently and the cookie will slide away. Fry only one or two at the time don’t cluster with too many. Fry until crisp and light brown from both sides.

Repeat the same with the rest of batter. Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie. Place cookies on absorbent napkins and allow them to come to room temperature. Store into an airtight container.

Rose De Coque – Rose Cookies

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: Indian, Angloindian, Scadinivian

Serves: 65

Ingredients

• 4 cups oil for deep frying + ½ cups oil
• 500 gms refined flour (maida)
• 350 gms rice flour
• 250 ml coconut milk Or as required (I used homemade coconut mil you could use canned coconut milk)
• 1 t/s baking soda
• 250 gms powdered sugar Or as required
• 5 eggs
• a pinch of salt
• 1 tbsp cardamom powder
• 1 tbsp vanilla essence (optional)

Instructions

1. Take two different deep frying pans one with 4 cups oil and other one with ½ cup oil. Place one with more oil on medium heat high and the one with less oil on high heat. Immerse the rose cookie iron cast flower mould in the second pan with ½ cup oil.
2. Now take a mixing bowl sift flour, rice flour, salt, powdered sugar and eggs.
3. Also add coconut milk in little quantity. Whisk the batter nicely.
4. Now the batter shouldn’t be too thick nor too thin. It should be like dosa batter. Add coconut milk as per the consistency it should be pouring consistency but not thin.
5. Add cardamom powder, vanilla essence and baking soda.
6. Now remove the immersed iron mould from hot oil and dip half way in the batter and fry in hot oil. Now shake the mould gently and the cookie will slide away. Fry only one or two at the time don’t cluster with too many. Fry until crisp and light brown from both sides.
7. Repeat the same with the rest of batter. Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie.
8. Place cookies on absorbent napkins and allow them to come to room temperature. Store into an airtight container.

Notes

Ensure you fry the cookie on medium heat else they might burn.
It’s important to immerse the mould in hot oil else the batter won’t stick.
If the cookie if not sliding from the mould don’t panic remove separately with the help of knife. Again re-heat the mould.
I have added less sugar you could add more as per your preference.
If your batter is too thick add more coconut milk if it’s too thin add more of refined flour.

3.2.1255

The post Rose De Coque – Rose Cookies appeared first on Flavors of Mumbai.

Famous Maharashtrian Paneer Kolhapuri Recipe!

One of the most popular paneer recipe across Maharashtra belt is Paneer Kolhapuri Recipe. This recipe is favorite of people who love spicy and tasty food. To eat little extra spice is okay during winters. Whole dry red chilies goes in this dish. For people who dislike spice can use kashmiri red chili powder instead. As kashmiri chili powder only imparts color and less spice and heat.

This is a comfort and warm food during winter. Club this dish with hot rotis, naan Or rice. My hubby isn’t fond of paneer but he had no other option but to eat this dish. However it tastes yum I have used dry kashmiri red chilies as well as powder for this dish. I am also not fond of very spicy food my stomach doesn’t agree to it. So this is medium spiced recipe. A lot of red chilies goes in this dish I have reduced the quantity. So depending how much heat your chilies have add accordingly.

I am all excited for preparation of Christmas sweets and savories. Love to make and eat special sweets. Intending to add more festive sweets on my blog.

Coming back to Paneer kolhapuri you could replace paneer with chicken, vegetables etc. Even veg kolhapuri tastes great mainly veggies like cauliflower, french beans, peas and potatoes goes in the preparation. I made veg biryani the prior day hence made paneer kolhapuri.

Loving the chilled weather of Pune despite of having cold. Just love cold weather and binge on hot soups and warm food.

Paneer Kolhapuri step by step recipe details below:

Firstly take paneer cut into small squares Or cubes. Shallow fry the paneer squares for 2 mins. Don’t allow them to get brown.

Immediately put these fried paneer into hot water. Allow them to sit there for 3 mins. Then strain the water and place them on absorbent napkins. This process helps in softening the paneer.

Take oil in a frying pan place on medium heat. Once oil is hot shallow fry the onion julienne until brown in color. Add little salt and sugar for onions to caramelize faster. Please don’t burn them. Grind these fried onion into a smooth puree and place aside.

Dry roast coriander seed, fennel seed, cumin seed, dry coconut, dry red chilies, stone flower, peanuts if using and poppy seed for 2 mins. Grind this roasted mixture with little water into a smooth paste. Keep it aside.

Take a wide bottomed wok / vessel/ pan add oil to it. Once oil is hot add cumin seed and mustard seed.

Once they crackle add ginger-garlic paste and saute until the raw smell disappears.

Add the grounded roasted paste. Saute for 2 mins on low heat. Don’t allow to stick at the bottom keep stirring add few drops of water if it’s too dry.

Once the paste starts leaving oil add the blanched tomato puree. Cook for 2 to 3 mins and keep stirring in between.

Add goda masala, garam masala powder, red chili powder if using, turmeric and salt. Simmer for 3 to 4 mins Or until the gravy is cooked.

Lastly add paneer cubes, coriander leaves and sprinkle nutmeg powder. Cook for another 4 mins. Check the taste and alter any spices if required. Serve hot with rice Or rotis.

Paneer Kolhapuri Recipe

 

Print

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Main

Cuisine: Indian Cuisine

Serves: 6

Ingredients

• 1 tbsp oil + 1 tbsp oil for frying onion + 1 tbsp oil for shallow frying paneer
• 250 gms paneer (cottage cheese)
• 1 cup of hot water
• 400 gms fresh tomatoes blanched and pureed
• 200 gms onion chopped into julienne
• 6 whole dry red kashmiri red chilies Or spicy red dry chilies (I used kashmiri chilies)
• 2 tbsp coriander seed
• 2.5 tbsp desiccated coconut Or dry coconut flakes
• 1 tbsp fennel seed
• 1.5 tbsp cumin seed + 1 tbsp cumin seed for tempering curry
• 4 stone flower (dagadphool)
• 5 green cardamom
• 2 tbsp poppy seed (khuskhus)
• 6 to 7 peanuts (optional)
• a pinch of nutmeg powder
• 2.5 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp kashmiri red chili powder Or as required
• 1 cup of water Or as consistency required
• 1 t/s mustard seed
• 1 tbsp goda masala
• 1 t/s garam masala
• salt as per taste
• ½ cup chopped coriander leaves

Instructions

1. Firstly take paneer cut into small squares Or cubes. Shallow fry the paneer squares for 2 mins. Don’t allow them to get brown.
2. Immediately put these fried paneer into hot water. Allow them to sit there for 3 mins. Then strain the water and place them on absorbent napkins. This process helps in softening the paneer.
3. Take oil in a frying pan place on medium heat. Once oil is hot shallow fry the onion julienne until brown in color. Add little salt and sugar for onions to caramelize faster. Please don’t burn them. Grind these fried onion into a smooth puree and place aside.
4. Dry roast coriander seed, fennel seed, cumin seed, dry coconut, dry red chilies, stone flower, peanuts if using and poppy seed for 2 mins. Grind this roasted mixture with little water into a smooth paste. Keep it aside.
5. Take a wide bottomed wok / vessel/ pan add oil. Once oil is hot add cumin seed and mustard seed.
6. Once they crackle add ginger-garlic paste and saute until the raw smell disappears.
7. Add the grounded roasted paste. Saute for 2 mins. Don’t allow to stick at the bottom keep stirring add few drops of water if it’s too dry.
8. Once the paste starts leaving oil add the blanched tomato puree. Cook for 2 to 3 mins and keep stirring in between.
9. Add goda masala, garam masala powder, red chili powder if using, turmeric and salt. Simmer for 3 to 4 mins Or until the gravy is cooked.
10. Lastly add paneer cubes, coriander leaves and sprinkle nutmeg powder. Cook for another 4 mins. Check the taste and alter any spices if required. Serve hot with rice Or rotis.

Notes

Use red chilies as spice required also you could use dry red chilies which is hot and spicy. I have used milder spiced kashmiri red chilies.
You could replace paneer with chicken Or veggies.

3.2.1255

The post Paneer Kolhapuri Recipe appeared first on Flavors of Mumbai.

Chocolate Swiss Roll Recipe with step by step instructions and pictures.

I tried a lot of times to make swiss roll was successful this time …. finally … It isn’t a rocket science to make swiss roll but it’s an art which you would master after making several times. I am not discouraging you to try but encouraging you to try with the fact if you not successful first time it’s okay you would surely get it right the second Or third attempt.

Let me tell you I tried making yesterday and whole day I spent my whole day on making a swiss rolls with the thought of being successful which came out true. So if you get your thoughts and attitude correctly nothing is impossible. Back to work after a long break last 2 weeks was a great break. Had been to a water resort where we let our hair loose. I actually sat on each slides for 10 times being a week day the park was all by ourselves with few others.

After Diwali now back to making Christmas Sweets. Have already uploaded few Goan Christmas sweets last year check them here. Have got couple of requests to make more sweets so will make them soon. This swiss roll is made with plain flour, filled with blueberry jam + rum + coconut and covered with dark chocolate frosting.

Chocolate Swiss Roll Recipe tastes yum, soft, full of flavor and chocolates. Once you make swiss roll you could use any fruit jam of your choice. You cold frost the roll with white chocolate, cream frosting Or any frosting of your choice.

Chocolate Swiss Roll step by step recipe details below:

Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray. Grease the paper too.

Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and  beat until light and creamy.

Put milk into beaten egg yolks and mix well.

Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy.

Now add cream of tartar and beat until they are creamy.

At this stage add rest of sugar.

Beat egg whites till they look like soft peaks.

Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don’t over-mix the batter else you will have a hard cake.

Pour into the greased pan leaving some space for it to rise. If any batter remains don’t pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.

Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.

Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.

Mix blueberry jam with rum. Spread the mixture with a spatula.

Sprinkle some desiccated coconut. Spread all over the cake.

I don’t have pics for the below steps.With the help of damp towel and greased butter paper start folding the cake from one end to another end forming a log. If it has any crack it’s fine don’t worry. Place this log over a greased dish and chill in the fridge for 30 mins.

Meanwhile double boil the chocolate until it melts Or microwave for a minute. Spread the melted chocolate all over the chilled swiss roll with the help of spatula Or flat knife. Allow to chill for an hour Or so. Very soon the chocolate will solidify.

Now sprinkle some caster Or icing sugar over the cake. Decorate with cherries and white chocolate. Slice them and eat them warm Or chilled.

Notes:

1. Please don’t over beat the batter and over bake this cake.
2. If the roll has cracks it’s okay cover up with the frosting. Once you keep trying swiss rolls you would master the art of making rolls with no cracks.

Chocolate Swiss Roll Recipe – Christmas Sweets Reipe

 

Print

Prep time

30 mins

Cook time

8 mins

Total time

38 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: General

Serves: 8

Ingredients

• 75 gms flour
• ½ t/s baking powder
• a pinch of salt
• 3 egg whites
• 3 egg yolks
• 45 gms caster sugar + 1 tbsp caster sugar for sprinkling
• 1 tbsp milk
• 1 tbsp vanilla essence
• 1 tbsp cream of tartar
• 1 tbsp blueberry jam + 1 tbsp rum
• 1 tbsp desiccated coconut flakes
• 200 gms dark chocolate
• some cherries for garnishing
• Equipment’s Required: 1 damp towel
• 1 baking tray
• 2 parchment Or butter paper
• electric beater

Instructions

1. Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray.
2. Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and sugar beat until light and creamy.
3. Put milk into beaten egg yolks and mix well.
4. Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy. Now add cream of tartar and beat until they are creamy.
5. At this stage add rest of sugar.
6. Beat egg whites till they look like soft peaks.
7. Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don’t over-mix the batter else you will have a hard cake.
8. Pour into the greased pan leaving some space for it to rise. If any batter remains don’t pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.
9. Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.
10. Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.
11. Mix blueberry jam with rum. Sprinkle some desiccated coconut. Spread all over the cake.
12. With the help of damp towel and greased butter paper start folding the cake from one end to another end forming a log. If it has any crack it’s fine don’t worry.
13. Place this log over a greased dish and chill in the fridge for 30 mins.
14. Meanwhile double boil the chocolate until it melts Or microwave for a minute. Spread the melted chocolate all over the chilled swiss roll with the help of spatula Or flat knife.
15. Allow to chill for an hour Or so. Very soon the chocolate will solidify.
16. Now sprinkle some caster Or icing sugar over the cake. Decorate with cherries and white chocolate. Slice them and eat them warm Or chilled.

Notes

Please don’t over beat the batter and over bake this cake.
If the roll has cracks it’s okay cover up with the frosting. Once you keep trying swiss rolls you would master the art of making rolls with no cracks.
I have used less sugar you could add more sugar. Also note this roll has jam and frosted with chocolate. So add sugar wisely.

3.2.1255

The post Chocolate Swiss Roll Recipe – Christmas Sweets Reipe appeared first on Flavors of Mumbai.

Latest Fast food of Mumbai is Chocolate Paratha!

Today morning for breakfast I was getting chocolate cravings. Hence stuffed into paratha and made made Chocolate Paratha. I get sweet cravings anytime during the day. This recipe is healthy, yummy and delicious kids will just love them. I have used choco-chips as I was too lazy to grate chocolate. You could use grated chocolate for this recipe.

If your kids make fuss eating rotis then this is the best remedy. Chocolate Paratha can be great as snack, quick meals and lunch box. It’s easy to make and you can make them anytime of the day.

Few days back Akshay Kumar had mentioned about this paratha over Kapil night’s a comedy series. It was on my mind to make this from then, happy finally made them. I had two wholesome parathas and was fully satisfied. Looking forward to make more chocolate parathas.

Seventh November was my birthday so had a great week. Hence no blogging  (: will be slow this week too. From next week would be back to regular blogging. Had a great week and ate some great food. Mom and dad were here so was quite happy miss them a lot post marriage.

I used my own thought to make this paratha. As normal stuffing would ooze the chocolate out. Hence adapted a different method to stuff the chocolate in the flat bread. This method is easy and less messy to make and eat. I relished them hope you enjoy them. Chocoholics will love this sweet treat.

Chocolate Paratha step by step recipe details below:

Sift whole wheat flour and salt. Add 1 tbsp ghee and rub them on the flour. It should look like bread crumbs.

Add water and knead into a soft, smooth dough.

Cover the dough with a damp cloth and allow to rest for 10 mins.

Roll into lemon sized balls. Now further roll them individually into oval Or round shape about 3 inch diameter.

Spread some chocochips over one round shaped circle. Cover with another rolled circle.

Seal the edges Or twist with fingers to give a shape and seal them properly.

Place iron pan over high heat. Spread some ghee. Fry the paratha over high heat until brown specks appear over them and cooked from both sides.

Repeat the same with rest of dough Or make as much you want. Serve the parathas hot with tea Or coffee. You could drizzle some chocolate syrup Or grated chocolate on top.

Chocolate Paratha recipe and printable version below:

Chocolate Paratha Mumbai Fast Food- Chocolate Stuffed Flat Bread

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Side, Dessert

Cuisine: Indian

Serves: 5

Ingredients

• 1 cup whole wheat flour
• ½ cup water
• ½ t/s salt
• 3 tbsp clarified butter (ghee)
• 200 gms choco chips Or as required (You could also use grated chocolate)

Instructions

1. Sift whole wheat flour and salt. Add 1 tbsp ghee and rub them on the flour. It should look like bread crumbs.
2. Add water and knead into a soft, smooth dough.
3. Cover the dough with a damp cloth and allow to rest for 10 mins.
4. Roll into lemon sized balls. Now further roll them individually into oval Or round shape about 3 inch diameter.
5. Chocolate Paratha
6. Spread some chocochips over one round shaped circle. Cover with another rolled circle.
7. Seal the edges Or twist with fingers to give a shape and seal them properly.
8. Place iron pan over high heat. Spread some ghee. Fry the paratha over high heat until brown specks appear over them and cooked from both sides.
9. Repeat the same with rest of dough Or make as much you want. Serve the parathas hot with tea Or coffee. You could drizzle some chocolate syrup Or grated chocolate on top.

Notes

You could use any good brand of choco chips Or grated dark chocolate.
If you love nuts you could add them as well.

3.2.1255

The post Chocolate Paratha Mumbai Fast Food- Chocolate Stuffed Flat Bread appeared first on Flavors of Mumbai.

Mild spiced, rich, delicious and easy to make is this Mughlai Chicken Korma!

It’s happy time my parents have come to visit me. Hence I made this special dish for them. Along with Mughlai Chicken Korma I made crispy fried chicken, rice and served with pav. Also after a long time I am posting a non veg recipe. I was on a small break after a long time. Guess everyone deserves a break after hard work. However some breaks are forced and some are voluntarily

Coming back to Mughlai Chicken Korma it’s easy. Tastes great with pav, paratha and rice. Mainly yogurt, some whole spices, desiccated coconut, almond paste and coriander leaves goes in making this dish. Potatoes are not added to the authentic dish however I have added them as we love potatoes in chicken curry. SO it’s optional to add potatoes.

I am waiting for hubby to taste as made this for the first time. He is my best critic so anxiously await for his reaction and feedback. I am feeling very happy and positive today sometimes we all do right??? The wait is over he loved the curry am so happy….

Feel like partying harder and taking more small breaks. It’s rightly said when you go for a break you never feel like getting back to work. But for a change I am happy to work and get back. I love Mughlai food have tried many mughlai recipes like mughlai chicken curry, egg curry mughlai and mughlai palak paneer. All are tried and tested recipe.

Mughlai food is rich and flavorful cuisine famous all over the world. Mughlai food were made for mugals, emperors hence the food reflects their heritage, taste, culture and lifestyle. Mostly ghee, dry fruits, milk etc are used in this cuisine be it veg Or non veg.

Mughlai Chicken Korma step by step details below:

 Marinate chicken with turmeric and salt for 5 mins. Make a paste of melon seed, almond, dry coconut, sesame seed and cashewnuts with some water. Take ghee + oil in a deep vessel fry the marinated chicken pieces until golden brown in color.

Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.

Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.

Now add ginger-garlic paste. Saute until raw smell of ginger goes away.

Add half of yogurt and cook until water evaporates.

Time to add potatoes and garam masala powder.

Add chicken pieces cover and simmer for 10 mins.

Put rest of yogurt and cook until potatoes are cooked. Add the melon-almond paste now and cook for 3 to 4 mins.

Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve hot with pao Or rice.

Notes:

• Cook on medium heat.
• Adding potatoes are optional.

Mughlai Chicken Korma

 

Print

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Non veg, Main

Cuisine: Indian

Serves: 6

Ingredients

• 1 kg chicken with bone Or boneless
• 2 tbsp butter + 2 tbsp oil
• 1.5 tbsp ginger – garlic paste
• 1 tbsp turmeric powder
• 3 onion julienne
• 1 bay leaf
• 1 t/s caraway seed
• 250 gms fresh yogurt
• 1 potato diced into squares (optional)
• 1 tbsp garam masala powder + 1 t/s more for sprinkling later
• 1 tbsp red chili powder Or as required
• 6 green cardamom
• 1 black cardamom
• 1 tbsp sugar
• 2 tbsp melon seed
• 1 tbsp white sesame seed
• 8 almonds
• 8 cashewnuts
• 2 tbsp desiccated coconut flakes Or dry coconut powder
• ½ cup coriander leaves chopped finely
• 1 t/s mace powder
• salt as per taste

Instructions

1. Marinate chicken with turmeric and salt for 5 mins. Make a paste of melon seed, almond, dry coconut, sesame seed and cashewnuts with some water.. Take ghee + oil in a deep vessel fry the marinated chicken pieces until golden brown in color.
2. Remove the chicken and drain if any excess oil. In the same oil fry onion julienne until dark brown in color.
3. Add bayleaf, caraway seed, green cardamom, black cardamom, sugar and little salt. Saute for a minute.
4. Now add ginger-garlic paste. Saute until raw smell of ginger goes away.
5. Add half of yogurt and cook until water evaporates.
6. Time to add potatoes and garam masala powder.
7. Add chicken pieces cover and simmer for 10 mins.
8. Put rest of yogurt and cook until potatoes are cooked.
9. Add the melon- almond paste now and cook for 3 to 4 mins.
10. Lastly add salt for seasoning and coriander leaves. Sprinkle some garam masala powder and mace powder switch off the gas. Serve hot with pao Or rice.

Notes

Cook on medium heat.
Adding potatoes are optional.

3.2.1255

The post Mughlai Chicken Korma appeared first on Flavors of Mumbai.

Besan Sev is a mild spiced, deep fried savory made during Diwali!

Besan Sev is nothing but gram flour sticks. It’s commonly known as kara sev and ghatiya in Gujarathi. These are great Diwali savories Or snacks also taste great with a cup of tea. I love this as since a child dipping in tea and eat with spoon. However when I made them today I really loved the more. It’s healthy, tasty and crispy plus make them how much you want.

Soon will try another version of this yum snack soon. As soon as I made I gulped quite a lot of them. Leaving little for my hubby …… These are made with basic ingredients found in your kitchen. Besan sev needs besan, rice flour, some spices and water. Quite easy to make only part to take care is not to burn your hand Or face while frying them.

Also important to take a wide vessel while frying. This will help you in frying them easily and they won’t get burnt. Don’t fry too many at a time. You would require a chakli presser with a sev mould. You could use sev mould with thin Or thick holes it’s your choice. If you use thinner one it will look like nylon sev so use your mind and use them.

One more thing when you use a chakli presser it’s important to grease oil from within atleast an hour before using. You get these equipment easily at any Indian stores selling steelwares. Ask them chakli-presser they would give them to you.

Besan Sev step by step details below:

Sift besan and rice flour. Add salt, red chili powder, cumin seed, ajwain powder, turmeric and baking soda. Mix all nicely.

Now add little water to knead the dough. The dough should be soft and smooth. Ensure you don’t add too much water. Cover the dough with a damp cloth and allow to rest fro 15 mins.

Take greased chakli maker with sev attachment. Place some sev dough on it and close tightly. Also place a deep wide pan add oil on medium heat.

Be careful the oil shouldn’t be too hot nor too mild. Press the dough into circular motion.

Deep fry from both sides until crisp. With the help of slotted spoon remove extra oil. Place them on absorbent napkin.

Allow them to cool and store into an airtight container. This would last for a week.

Besan Sev recipe and printable version below:

Besan Sev – Diwali Snack

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Snack, Side, Eggless, Savory

Cuisine: Indian

Serves: 6

Ingredients

• 3 cups oil for deep frying
• 2 tbsp water for kneading
• 12 tbsp besan (gram flour / chickpea flour) I used organic flour
• 4 tbsp rice flour (I used organic flour)
• 1 t/s turmeric powder
• 1 t/s kashmiri red chili powder
• 1 tbsp cumin seed
• 1 tbsp carom seed powder (ajwain powder)
• ½ t/s baking soda
• salt as per taste

Instructions

1. Sift besan and rice flour. Add salt, red chili powder, cumin seed, ajwain powder, turmeric and baking soda. Mix all nicely.
2. Now add little water to knead the dough. The dough should be soft and smooth. Ensure you don’t add too much water. Cover the dough with a damp cloth and allow to rest fro 15 mins.
3. Take greased chakli maker with sev attachment. Place some sev dough. Also place a deep wide pan add oil on medium heat.
4. Be careful the oil shouldn’t be too hot nor too mild. Press the dough into circular motion.
5. Deep fry from both sides until crisp. With the help of slotted spoon remove extra oil. Place them on absorbent napkin.
6. Allow them to cool and store into an airtight container. This would last for a week.

Notes

Ensure chakli maker is greased properly before adding the dough.
Don’t fry too many at a time.
Fry them on medium heat else they might burn.
If you like it spicy add more chili powder.
For variation your could add ginger-chili paste.

3.2.1255

The post Besan Sev – Diwali Snack appeared first on Flavors of Mumbai.

Badam Puri Sweet deep fried and soaked in sugar syrup!

Badam Puris are sweet almond deep fried bread. These are later soaked in sugar syrup for a minute. We loved this as it tastes crispy, soft, sweet and leaves a great taste on your taste buds. This is one more addition to my Diwali sweets.

Apparently I had made badam puris but they were quite different than this one. Loved that version of badam puris too I love almonds. So keep experimenting with it. Planning to make something more with them something creative and unique.

Coming back to this recipe. Badam Puri Sweet is easy to make and can be stored in the fridge for upto 4 days. Have them warm Or chilled it’s upto you. Almond paste, clarified butter and some dry fruits are used to make this dessert.

Badam puris hails from Karnataka region. In original recipe no almond paste is used however I have used almond paste. As with no almonds calling Badam Puris doesn’t sound good to me. You could add the almond paste Or not entirely upto you…

Badam Puri Sweet recipe step by step details below:

Soak almonds in hot water for 2o mins. Now grind them into a smooth paste with little water. I grounded them with the skin. Place them aside. Sift the flour. Add salt and baking powder.

Rub the ghee and flour with your palm. It should resemble like breadcrumbs.

Now add the grounded almond paste. Also add milk as required for the dough. Don’t add too much milk else it will become too soft.

Start kneading a dough nor too soft nor too firm. Cover with a damp cloth and keep aside for 15 mins.

Make lemon sized balls.

Roll into flat thin discs. Spread some ghee over it.

Now wrap and make a semi circle and spread some ghee.

Wrap again into a triangle shape. Just roll with a roller gently over it.

Boil sugar and water until mixture thickens and reaches string like consistency. Add saffron strands.

Take oil in a deep vessel and deep fry triangular badam puris  few at a time. Fry until they are crisp and brown from both sides.

Place them on absorbent napkin to absorb excess oil. Dip the deep fried badam puris into sugar syrup only for a minute.

Don’t keep in the syrup for too long else they will become soft. Alternatively instead of sugar syrup just toss them into powdered sugar. Now place them on a serving plate and garnish with almond, pistachio flakes. Serve them warm or cold.

Notes:

• I have used half ghee and half oil for deep frying. You could use oil.
• The dough shouldn’t be too soft nor too firm.
• Don’t keep fried badam puris in sugar syrup for long time else they would get soft and soggy.

Badam Puri Sweet Recipe details and printable version below:

Badam Puri Sweet – Diwali Sweets

 

Print

Prep time

35 mins

Cook time

40 mins

Total time

1 hour 15 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

Cuisine: Indian

Serves: 25

Ingredients

• 2 cups oil for deep frying (I used ghee and oil into 1:1 proportion)
• 1 cup flour (I used wheat flour and refined flour into 1:1 proportion)
• 1.5 tbsp ghee (clarified butter)
• ½ cup rice flour
• 15 almonds soaked in water
• milk as required
• 1 t/s baking powder
• few saffron strands
• 1 t/s cardamom powder
• 2.5 cups water
• 1 cup sugar (I used organic sugar)
• few almond flakes
• few pistachio flakes (optional)
• few rose petals for garnish

Instructions

1. Soak almonds in hot water for 2o mins. Now grind them into a smooth paste with little water. I grounded them with the skin. Place them aside. Sift the flour. Add salt and baking powder.
2. Rub the ghee and flour with your palm. It should resemble like breadcrumbs.
3. Now add the grounded almond paste. Don’t add too much milk else it will become too soft.
4. Start kneading a dough nor too soft nor too firm. Cover with a damp cloth and keep aside for 15 mins.
5. Make lemon sized balls.
6. Roll into flat thin discs. Spread some ghee over it.
7. Now wrap and make a semi circle.
8. Spread some ghee again and wrap again into a triangle shape. Just roll with a roller gently over it.
9. Boil sugar and water until mixture thickens and reaches string like consistency. Add saffron strands.
10. Take oil in a deep vessel and deep fry triangular badam puris few at a time. Fry until they are crisp and brown from both sides.
11. Place them on absorbent napkin to absorb excess oil. Dip the deep fried badam puris into sugar syrup only for a minute.
12. Don’t keep in the syrup for too long else they will become soft. Alternatively instead of sugar syrup just toss them into powdered sugar.
13. Now place them on a serving plate and garnish with almond, pistachio flakes. Serve them warm or cold.

Notes

I have used half ghee and half oil for deep frying. You could use oil.
The dough shouldn’t be too soft nor too firm.
Don’t keep fried badam puris in sugar syrup for long time else they would get soft and soggy.

3.2.1255

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