Laavy's Kitchen - A food blog by Laavy

Chocolate Chip Cookies - Gluten free,Dairy free and no refined sugar.

noreply@blogger.com (LaavysKitchen) — Sat, 19 Feb 2022 17:24:00 +0000

Ingredients

Gluten free flour(Pillsbury brand) - 1 and 3/4 cup
Unrefined coconut oil at room temperature in solid state -1/2 cup
Canola oil - 1 tblsp
Egg - 1 ( replace it with flax seed powder if u want it vegan)
Jaggery(sugarcane powder) or dark brown sugar - 1 cup
Vanilla extract - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Vegan Chocolate chips (Enjoy life brand)- 1 cup

Method:

Preheat oven to 350 F.
Beat the egg. Add coconut oil,jaggery,vanilla extract and beat it well .
Mix all dry ingredients together except for chocolate chips.
Mix wet and dry ingredients together to form a thick dough. If too wet add a little bit flour. If too dry add some oil.
Add chocolate chips and mix gently .
Add canola oil at last to prevent it from sticking. Dough is ready.
Make small balls and put it on a baking tray.
Bake for 7-8 min(small mini cookies) and 10-12 mins(big cookies).
Bake until corners r slightly brown . Do not overbake.

Freshly brewed Coffee - Happy International Coffee Day

noreply@blogger.com (LaavysKitchen) — Fri, 01 Oct 2021 23:45:00 +0000

A Coffee a day keeps your trouble away - says who ?? Me :)

I am a coffee lover and a day cant pass by without 2-3 cups of fresh coffee.

Nothing much in this post. Just sharing a few pics of freshly brewed coffee as today is “International Coffee Day” 😀

Guacamole - Chipotle Style - Avocado Dip - Healthy and super delicious

noreply@blogger.com (LaavysKitchen) — Thu, 18 Feb 2021 20:15:00 +0000

Ingredients :

Avocado -2
Red onion -1 small
Jalapeño-1(deseeded) (or) red chili flakes -1/2 tsp
Lime or Lemon-1
Cilantro - a few leaves
Salt

Method :

Slit the avocados lengthwise. Discard the seed. Scoop out the flesh in a bowl. Roughly mash it with a fork. Let it be lumpy and not very smooth.
Finely chop the onion,jalapeño, cilantro. Squeeze the juice of 1/2 or full lemon according to your taste.
Mix everything in a bowl along with salt. Adjust salt, chili, and lemon according to taste.
Serve with tortilla chips or use this as a spread in Sandwich, Tortilla, or Roti.

Lemon Crinkle Cookies

noreply@blogger.com (LaavysKitchen) — Sat, 18 May 2019 22:57:00 +0000

Helloo everyone. Took a looooong break from blogging due to personal reasons. Being a stay at home mom makes me appreciate all the free time I had before.LOL. I used to sit hours and hours styling my food, taking pictures, drafting recipes. Now free time is a luxury. Though I miss blogging I do love all the precious moments with my little one. These tiny humans grow up so fast and I wish I could record each and every moment. Seeing the world through my baby’s eyes is a whole different experience and I'm grateful for everything God has given me.

So, back to blogging with a new recipe. These Lemon Crinkle cookies melt into your mouth. They are not too sweet and perfectly tangy balancing your palette. Let's go on to the recipe.

Ingredients :

2 cups all-purpose flour
1/2 cup butter, softened at room temperature
1/4 tsp salt
1 cup sugar
2 large eggs
4 tblsp lemon juice
1 tblsp lemon extract
2 tsp baking powder
1/8 tsp baking soda
3/4 cup powdered sugar
2 drops yellow food coloring (optional)

Method :

Combine all the dry ingredients and keep aside. Cream together butter and sugar until it’s really creamy and fluffy.

Add in eggs, lemon juice, lemon extract, food coloring(if using) and beat until well combined. Add the dry ingredients into this and mix well without lumps. Do not over-mix.

Slightly thick and sticky dough is formed. Chill it for a few hours in the refrigerator. Take out the dough and roll it into small balls. Take powdered sugar in a bowl. Coat each ball evenly in it.

In a preheated oven of 350 F, place the balls onto a baking sheet and bake for 12-15 mins. The cookie should be soft when you touch. Cool completely and serve it.

Easy Vegetable Pulao in Instant Pot / Rice Cooker / Pressure cooker - Recipe for all three ways

noreply@blogger.com (LaavysKitchen) — Thu, 08 Mar 2018 22:36:00 +0000

With the whole world going crazy about Instapot (IP),I wanted to know what the fuss was all
About. So I went ahead and bought Instapot Lux during the black friday sale for $49 . Let me tell you that this was one of the best kitchen gadgets I have bought so far. Its worth the hype and I am so glad. It had made my cooking so much easier and it never burns at the bottom . Its super quick and makes indian cooking a lot less intimidating.Its basically an electric pressure cooker which combines the funtionality of a cooker,slow cooker,yogurt maker,steamer and lots more...

Pulao or Biryani in Instapot gives a very traditional unique taste.It is similar to the dum style which I have never been able to achieve.I make a lot of gravies so quickly which used to take so much time in a stovetop. I have to keep checking constantly to avoid burning of food at the bottom. But Instapot is a savior. I can sauté and pressure cook in the same pot. The warm mode is amazing. It doesn’t dry out the rice even if I keep it warm mode for 4-5 hrs.Rice cooker usually dries out the rice and burns the bottom layer.The pot is stainless steel which I feel is the healthiest option for cooking.

This pulao recipe doesn't have a lot of masala in it.It is simple and elegant with min ingredients but the flavor is full and delicious.

Ingredients

Basmati rice - 2 cups
Water - 2 1/2 cups depending on the rice
Onion - 2 ,very thinly sliced
Ginger garlic paste - 1 tblsp
Mint leaves - 1/2 cup
Mixed veggies (Carrot,Beans) -1/2 cup chopped
Green peas - 1/4 cup fresh or frozen
Sweet corn - 1/4 cup fresh or frozen
Garam masala - 1 tsp
Green chillies - 3 to 4 slit in half

To temper

Oil/Ghee - 4 tblsp
Oil - 2 tsp
Bay leaves -3
cinnamon stick -1
Star anise-1
Cardamom-3
Cloves-4
Cumin seeds - 1 tsp
Cashew nuts - 1/4 cup

Method

Wash and rinse the rice until starch goes off.Drain and soak it in water for atleast 30 min.
Heat oil/Ghee in a pan.Add all the spices under tempering.Let them roast for 2 min.Next add the thinly sliced onions and fry them until they turn slightly brown.Add the green chillies.
Add the ginger garlic paste and fry for 2 min until the raw smell is gone.
Then add the mixed veggies and frozen veggies and saute until its well cooked half way through and they still have a crunch.Add salt to taste.Saute until they are almost done around 2 mins.
Add the garam masala,. Adjust seasonings as per taste.Next add the mint leaves and fry them for a min.
Add the drained rice to the pan.Gently stir until combined.Add the ghee and mix again.Switch off the flame.
Transfer the contents of the pan to Instapot/ Rice Cooker/Pressure Cooker.

Instapot Method : Make sure the valve is in the sealing mode . Click Manual and set the timer to 4 mins. After the instapot beeps it goes to warm mode automatically. Let the pressure release on its own or you can adjust the valve to venting position if you are in a hurry to eat it.
Rice Cooker Method : Let it cook completely and the rice cooker goes on warm mode.check if the water has been absorbed into the rice .Fluff the rice with a fork after it reaches warm.
Pressure cooker method: Cook the rice for a one whistle and simmer in low for 5 mins.Switch off the flame.
Serve hot with cucumber or onion raita.

Chapathi Noodles

noreply@blogger.com (LaavysKitchen) — Wed, 12 Jul 2017 12:32:00 +0000

Chapathi Noodles - Thinly sliced roti pieces are cooked in Chinese style and smeared in lip smacking sauces.This recipe is unique and extremely addictive that u will make it more than once for sure. This is something I make when I have leftover roti in the refrigerator but feel like having a Chow mein and can't go out. This is healthy, low fat tangy and spicy and so its a perfect kid friendly lunch box recipe.It remains crispy and it goes very well with a side of peanut sauce,ketchup or Mayonnaise.

Ingredients :

Chapathi - 5 to 6
Onion - 1
Green Capsicum - 1
Red Capsicum- 1
Cabbage - 1 cup
Ginger - a small piece
Garlic - 3 to 4
Green chilly - 2
Soya sauce - 1 tblsp
Red chilli sauce (optional) - 1/2 tsp
Chilli Vinegar or Rice Vinegar - 2 tblsp
Tomato ketchup - 2 tblsp
Sugar - 1/2 tsp
Chinese Sesame oil or Cannola oil - 3 tsp
Scallion or green onion - few sprigs

Method :

Roll each chapathi and cut them into thin slices.

Chop all veggies into very thin slices.Finely grate ginger and garlic.Slit the green chilies lengthwise.Chop green onions into small pieces.

For Chinese cooking keeping the flame high is really the key. So the pan has to be hot and cooking is done mostly in high flame to get the perfect crunchy noodles. If kept in medium or low flame the result is soggy noodles.

Take a deep bottomed pan or a wok ,add 2 tsp oil. Add garlic,ginger,green chilies,onion and saute until they are cooked but still crispy about 2 min.Add very rhinly sliced cabbage and give a stir.Add both the capsicum and and saute for just a min.

When the veggies are half done ,add soya sauce,red chili sauce,tomato ketchup and mix well.Toss the veggies gently.

Now add thinly sliced chapathi and toss gently until it is well coated. Now keenthe flame high and add one more tsp of oil and chili vinegar. Toss them again. Don't keep stirring continuously as this might make it mushy.

Garnish with a general dose of chopped green onions.

Veg Hakka Noodles / Chow mein Noodles with Peanut sauce

noreply@blogger.com (LaavysKitchen) — Tue, 04 Oct 2016 19:54:00 +0000

Veg Hakka noodles - Sweet and tangy noodles

Hakka noodles is a part of the Hakka cuisine which is the cooking style of Hakka people of China and Taiwan.They have a special way of cooking meats with carbohydrates.This is a simple vegetarian dish made with boiling noodles in hot water and then sautéing it with freshly stir fried veggies and sauces.

It is now a famous street food in India and part of the Indo- Chinese cuisine. Its spicy,tangy and sweet all at the same time.You can serve it with ketchup too.I love peanuts and i found that a simple peanut sauce with a cup of hot noodles are a perfect match.

Ingredients :

Hakka noodles - 1 pack
Onion - 1
Bell pepper/ Capsicum - 1
Cabbage - 1/4
Carrot - 1
Green chillies - 3
Ginger - small piece
Garlic - 5-6 pods
Scallion / Green onions - few strands finely chopped
Salt
Oil - 3 tsp

Sweet and spicy sauce for noodles - Ingredients:

Soy sauce - 1 tsp
Hot sesame oil - 2 tsp
Tomato ketchup - 1/2 tsp
Red chili sauce - 2 tsp
Sugar - 2 tsp
White vinegar - 1 tsp

Peanut Sauce for dipping - Ingredients :

Peanut butter - 4 tsp
Soya sauce - 1/2 tsp
Red chili sauce - 1 tsp
Sugar - 1 tsp
Hot Sesame oil - 1 tsp
Water - 3 to 4 tsp

Mix all the ingredients and put them in a blender.Pulse them until smooth.Keep it aside in a small bowl.This is the peanut dipping sauce for the noodles.

Method :

In a large pan bring water to boil and cook the noodles according to package instructions. Drain and wash with cold water. Add 1/2 tsp oil and gently toss them.Keep the boiled noodles aside.
Slice onion,carrot,capsicum,cabbage into thin slices.Finely mince ginger and garlic.
Heat 3 tsp oil in a large open pan or wok.Add ginger and garlic and saute for a min.
Add remaining vegetables and keep sauteeing until they are half done.They should be cooked but also crunchy at the same time.Add salt and mix well.
Add the boiled noodles to the pan and mix the veggies and noodles.
In a separate bowl mix all the ingredients under " Sweet and spicy sauce for noodles ". Mix them well until combined.Add this to the pan.Gently toss the noodles in this sauce.
After 2 mins switch off the flame.
Top these noodles with chopped scallions and coarsely chopped peanuts on top.
The chow mein is ready to serve and enjoy.Add chopsticks for an additional touch.
Serve with creamy peanut sauce.

A big bowl of yummy goodness

Smooth and creamy Peanut Sauce

Blueberry Yogurt Parfait

noreply@blogger.com (LaavysKitchen) — Tue, 26 Jul 2016 15:29:00 +0000

Parfait is a frozen dessert that dates back to 1800 s .

In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream.

In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs.

In Canada and the United States, parfaits may also be made by using yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries, or blueberries.

(source wikipedia)

If you cannot find blueberries for the season,you can replace them with strawberries / Mango / Peach / Chikoo / Raspberry / Cherries / Banana or any other fruits which are pitted,peeled and chopped.

Ingredients:

Fresh blueberries- 1/2 cup
Plain nonfat yogurt (or) Vanilla yogurt- 1 cup
Honey - 2 tblsp (skip it while using vanilla yogurt)
Mint leaves - a few
Cinnamon powder - 1/4 tsp
Granola - 1 cup

In this recipe I have used Kind protein fruit and nut clusters and Cascadian farms pumpkin spice granola.

Method:

Wash the blueberries.In a blender add yogurt ,honey and blueberries and pulse until smooth and creamy.
Take a trifle cup or any tall glass so you can add a lot of layers.
Add a layer of yogurt.Top it with some granola.Repeat the same .Alternate the layers with yogurt and two different granola until you reach the top.Add an extra layer of granola and top it off with some mint leaves and cinnamon powder.
Serve chilled.

Jaipuri Pulao - Spicy Pulao recipe

noreply@blogger.com (LaavysKitchen) — Thu, 23 Jun 2016 14:54:00 +0000

Tired of cooking the usual pulao/biryani.Try this Jaipuri Pulao for a change and I am sure you are going to make this again and again. This just takes a few mins of prep time and the taste is just amazing.
I came across this recipe in a cooking channel in TV. I tried it and now this is my family's favorite pulao :)

This pulao gets its flavor from one major spice - Cardamom

Ingredients:

Basmati Rice - 1 cup
Water - 1.5 cups
Butter / Ghee - 3-4 tblsp
Oil - 1/4 cup
Bay leaf - 1
Cashews - 2 tblsp
Coriander leaves - a small bunch - roughly chopped
Red chili powder - 1/2 tsp
Veggies - 1 cup -finely chopped

Vegetables Used :

Carrot - 1
Capsicum - 1/2
Beans - 4-5
Brocolli - a small bunch
Green peas - 1/4 cup
Sweet corn kernels - 1/4 cup

Fresh Masala Paste - To grind

Onion - 1 small - roughly chopped
Cardamom - 4
Cashews - 1 tblsp
Green chilli - 3-5 depending on your spice level
Garlic pods - 5
Ginger - a small piece
Coriander powder - 1 tblsp
Cumin powder - 1 tblsp
Fresh cream or Milk - 4 tblsp

Method:

Soak basmati rice for 10 min and cook it until they are loose and fluffy.Do not let them cook completely.
Finely chop the veggies and in a tsp of oil saute them for just 2-4 min they they are half done.They should be crunchy.Keep them aside.
In a food processor/blender add all the ingredients under 'To grind' and grind it until they are smooth.
In a large pan,add ghee and remaining oil.Add bay leaf and cashews.Then add the ground masala and let it cool until it reduces half its size and the raw smell is gone.
Now add the cooked rice and sauteed veggies.Add chopped coriander leaves.Mix everything until the rice is well coated with the masala.
Serve hot with raita or papad.

Onion Raita

Amla / Nellikai / Gooseberry Juice - Refreshing summer drink - Way to beat the heat

noreply@blogger.com (LaavysKitchen) — Tue, 31 May 2016 19:18:00 +0000

Gooseberry is a tangy ,juicy ,sweet - tart fruit .They are a good source of essential nutrients like vitamin C, vitamin A, manganese and dietary fiber.They are low in calories, fat- and cholesterol-free.

They are very popular in India and most of the houses have these yummy tangy fruit trees.I remember picking them up from the ground,washing them and eating them raw.Nothing beats the urge to eat them as soon as you pick them up.The best and simple way to eat them is to just marinade them in salt water.Oh the taste would be heavenly.

Our family made this for us when we were on vacation.I loved it and was so addicted.
This juice recipe is a bit sweeter which makes it a perfect drink for the summer for you and your kids to enjoy.

This recipe makes the concentrate of the juice.You can store it in an air tight container for a few days.Just before serving dilute it with water.

Gooseberries

Pure Organic Honey

Ingredients:

Amla /Nellikai - about 5 to 6
Pure Honey - 3 tblsp
Palm Sugar / Panankalkandu - 3 to 4 large pieces
Water - 2 cups
A pinch of salt (optional)

Method:

Remove the pit of the gooseberries and chop them up roughly.
Soak the Kalkandu in water for a few mins.
Add honey,gooseberries and soaked kalkandu ,salt along with water in a blender and pulse them until smooth.
Filter the juice using a strainer and discard the pulp.
This is the amla juice concentrate.
Just before serving, take a tall glass ,add about a quater cup of concentrate, a few icecubes and required water.Add more honey if u need it.Mix well and enjoy :)

A refreshing summer drink - Perfect for summer

Dindigul Thalappakatti Biriyani - Original Authentic Recipe (Vegetarian Version)

noreply@blogger.com (LaavysKitchen) — Tue, 19 Apr 2016 19:50:00 +0000

Dindigul Thalappakatti Biriyani is very famous in Tamil Nadu known for its authentic southern spices and texture.It is fragrant, spicy, a bit tangy and full of strong flavors..This recipe is an original authentic recipe but instead of chicken I have replaced it with Soya chunks aka the Meal maker.Its rich in protein and has a great taste and texture.

My husband loves this biriyani so much that he could eat this every single day .Ha ha. He insisted a lot that I make this recipe and post it in my blog.So here goes :) ....

Ingredients:

Seeraga Samba rice /KaliJeera rice - 2 cups
Water - 4 cups
Dried Soya Chunks - 1 cup
Curd - 1 cup
Freshly squeezed lemon juice from - 1 lemon
Cilantro/Coriander leaves chopped - 1 cup
Mint leaves chopped - 1 cup
Salt
Red chili powder - 1/2 tsp
Ghee - 1/4 cup
Oil - 3/4 cup

Masala - Ingredients to grind:

Shallots(small onion) or Large onion - 2 cups
Garlic pods (peeled) - 15-20
Medium size ginger - 1
Green Chilli - 5-7 depends on your spice level.
Cloves - 3
Cardamom - 3
Cinnamon stick broken pieces - 3
Nutmeg - 1/2 piece

Marinating the Soya chunks:

In a large pan add water and let it come to boil.Add a bit of salt and 3 tblsp milk.(The milk is to remove the strong smell of soya chunks).Add the dried soya chunks.Let it cook for 10 mins.Drain and let it cool.Squeeze the excess water out of the chunks after they are cooled.
In a bowl add the curd, red chili powder and a pinch of salt.Mix them well.Add the boiled soya chunks and mix .Let the soya chunks absorb the marinade for atleast 15 mins.
This is an important step.If the soya doesn't absorb the marinate then the taste would not be that good.If you are using meat then substitute the soya chunks with meat and marinade and cook it in the same method as stated below.

Making the biryani:

Wash and soak the rice (2 cups) in 4 cups of water for atleast 30 mins.
Take a food processor and add all the ingredients under "Masala".Pulse them and then grind them until smooth.
In a large pan add the ghee and oil.Add the ground masala and saute until the raw smell goes and the oil gets separated.This takes about 15-20 mins.
Add the marinated soya chunks and saute well until the masala is coated well with the soya chunks about 10 mins.
Take the soaked rice and drain the water into a bowl.Do not throw the water out we are going to add this water into the pan with the masala.Let it come to a boil.
Add the chopped corainder leaves,mint leaves,lemon juice,salt(check if more salt or red chili powder is needed) and finally add the rice.

When dealing with Seeraga samba rice we have to be careful as it cooks really fast.Please follow the exact timing to avoid overcooked/undercooked rice.

After adding rice mix them well.Close the pan with a lid.Let it cook on medium flame for 5 mins.
Then reduce the flame and let it cook in low flame for 10 mins.
Check if there is any water left out and give a gentle stir.
Next switch off the flame and close the lid.Let it rest for 15 mins.Please allow it to rest it definitely makes a difference in taste.
Serve hot with onion raita.

If you are planning to use vegetables instead of soya chunks, you dont have to marinade them in yogurt.Just add the yogurt into the pan after sauteeing vegetables.

Enjoy your biriyani :)

Crispy Banana Waffles - 4th Anniversary Blog Post

noreply@blogger.com (LaavysKitchen) — Mon, 21 Mar 2016 18:24:00 +0000

It has been 4 years since I started this blog and this makes me immensely happy.A big thank you to everyone for all the love and support !! Your love keeps me motivated :)

I have been meaning to post a waffle recipe for so long. Traditional waffles are yummy healthy,crispy on the outside and a bit spongy on the inside.But I always like my waffles crispy.This recipe is nice and crunchy both on the inside and outside.

I am a big fan of banana bread and combining the flavor into the waffles made it even more yummy.It is healthy and nutritious.

Golden Organic bananas

Do you feel the crispiness ?

Ingredients

All purpose flour - 1 and 1/2 cups

Corn starch - 1/2 cup

Baking powder - 1 tblsp

Granulated white sugar - 1/4 cup

Light brown sugar - 1/4 cup

Salt - 1/2 tsp

Eggs - 2

Ripe Banana - 2 large mashed

Cinnamon - 1/2 tsp

Nutmeg(optional) - a pinch

Cannola oil or vegetable oil - 1/3 cup

Milk - 1 and 1/2 cup

Method

Mix all the dry ingredients in a bowl.

Beat the eggs,oil,milk and whisk them together in a bowl.

Add the wet ingredients into dry and mix them gently until there are no lumps.Add the mashed banana and mix again.It is ok if the bananas are a little chunky.

Get your waffle maker heated up to the setting just below the high.Too low heat would ruin this recipe .We want a crispy waffle not a soggy one.

Pour a generous ladle of batter on the waffle iron.Make sure you don't leave any space.

Let it cook until the timer says its ready. Then switch the setting to medium and allow them to get crispy for about 2 more mins.Make sure you don't burn them.

Sprinkle with almonds,fresh bananas,honey,semi sweet chocolate chips and powdered sugar.Breakfast can't get any better than this.

Yummy breakfast

Fruit and Nut fudge - Tastes Almost like Cadbury Fruit and Nut

noreply@blogger.com (LaavysKitchen) — Mon, 07 Mar 2016 18:35:00 +0000

I am a big fan of the fruit and nut flavor of Cadbury's chocolate.This fudge recipe tastes almost similar to that.So if you are a big fan of it ,then you have to try this and I am sure you are gonna be so addicted !!
Microwave fudge is the easiest way of making fudge.It is yummy,easy, quick and just takes 2 minutes.

Instead of writing a long blog post ,I have just broken down all the steps into pictures.Hope it helps !

All you need is a microwave..Just mix the ingredients and let the microwave do its magic.The fact that I am eating a few while writing this post makes me even more happy :)
Add a pinch of salt as it will bring out the flavor but it is optional.

Ingredients :

Semi sweet chocolate chips - 3 cups
Condensed Milk - 12 oz can
unsalted butter - 1 tsp (optional)
Assorted mixed nuts and dry fruits -1 cup

Method:

Line your pan with aluminum foil.This comes in handy when you can take the fudge out of the refrigerator to cut them.
Mix all ingredients except the nuts and fruits and microwave on high for 1.5 min or 2 mins until the chocolate is melted.
Mix well until you get a glossy chocolatey gooey mixture.
Just before pouring into the pan,add the nuts and mix them gently.
I have used California raisins and for nuts make sure you get the roasted mixed unsalted nuts - Cashews,almonds,pistachios,pecans and walnuts.If you have fresh nuts just dry roast them in a pan for 2 mins.Let it cool.
Refrigerate ,do not freeze.Wait for atleast 2 hrs before you cut them into pieces.Remove the foil before cutting.

These smooth melt in your mouth fudge pieces are so easy and a very quick fix for a dessert when your have friends over at your place...What are you waiting for.Go ahead ...make it and eat it !!

Ombre Rosette cake - Eggless vanilla cake with Caramel frosting

noreply@blogger.com (LaavysKitchen) — Thu, 25 Feb 2016 19:45:00 +0000

Ombre = Gradient and Rosette = formation resembling a rose.

So a Ombre Rosette cake means gradient cake from dark to light and frosting decorations in the form of a rose.

These are in trend right now in birthdays,Anniversaries .and much more.Honestly do you need a reason to bake a cake ?..No :) ...I made this cake for a friend's surprise baby shower.

This cake is two tiered and has 5 layers of cake. The bottom tier has 3 and the top has 2.The filling is caramel frosting.It goes really well with the Vanilla cake .

Teal Ombre Rosette Cake

The baby topper is made with marshmallow fondant which I made from scratch .First I made the babies and then wrapped them in quilted blanket and this added more cuteness to this cake.I made 2 babies, one in pink and one in Teal .We found out at last minute that she is having a boy , so I made a the cake in Teal blue.

Handmade Fondant Baby

I am planning to write a separate post about these fondant babies.Step by step with pictures so you all can try these too.

This recipe makes 16 cupcakes (or) 3 layer 9 inch cake (or) a single layer half sheet cake.

Eggless Vanilla Cake

Ingredients:

All purpose flour - 3 cups
Baking powder - 2 tsp
Baking soda -1 tsp
Salt - 1/2 tsp
Butter - 1/4 cup or half stick
Sugar - 2 cups
Vanilla Extract - 2 tblsp
Sour cream original - 2 cups
Zest (Skin)of lemon using a grater - 1/2 tblsp
Cannola oil - 1/2 cup

Method:

Preheat oven to 350 F. Grease your cake pan with butter..Then add flour and coat them.Pat the cake pan to remove excess flour.

Cream together butter and sugar in stand mixer or hand mixer in high speed until light and fluffy.Add sour cream ,lemon zest ,oil and mix again in low-medium speed.

In a separate bowl add flour,baking powder,baking soda,salt and mix well.

Add flour mixture to the wet ingredients little by little and mix them in low speed.Do not over beat them.Mix until you get a thick batter.

This recipe makes 16 cupcakes (or) 3 layer 9 inch cake (or) a single layer half sheet cake.

Pour the cake batter into the cake pan .Fill just half of the pan and spread it evenly.

Bake for around 20-25 min.Insert a toothpick to the center of the cake.If it comes out clean them the cake is done.

Remove from oven and allow them to cool completely.Carefully remove cake by inserting a blunt knife on side of the pan.Invert the cake pan over a plate or wire rack .The cake comes out smoothly.

Beautiful gradient cakes ready to be layered

Caramel Buttercream Frosting

Ingredients :

Softened butter/unsalted butter at room temperature - 4 sticks(2cups)
Powdered sugar - 4 cups
Hersheys Caramel syrup - 1/2 cup
Milk - 1 tsp

Method:

Beat butter in high speed in a mixer until light and fluffy.
Add powdered sugar in batches.
Add milk and caramel syrup.
Beat until smooth and glossy in medium -high speed.

Take 1/4 th of a batch and add 4 drops of Wilton gel color-Teal.

Using a 1M star tip from Wilton pipe little rosettes close to each other.Start from the darkest color on the bottom.Add more white frosting to remaining colored frosting so u get a lighter shade.Repeat until u reach the top.

Star piping from the bottom

Beautiful rosettes piped on the two tiered cake

Baby shower cake

Tomato Pulao - Lunch box recipes

noreply@blogger.com (LaavysKitchen) — Tue, 02 Feb 2016 23:00:00 +0000

Mornings are always busy as we pack breakfast and lunch for our loved ones.The main question we all have is What should i cook today?? .This is one big head scratcher.There are days when I keep pacing around my kitchen and fridge wondering what to cook.That is when this tomato pulao comes to rescue. This is one of our favorite go-to lunch.It is a fragrant ,tangy and spicy pulao.

I made this recipe with juicy red plum tomatoes instead of roma tomatoes.It gave the much needed tangy kick to the pulao.

Red juicy plump tomatoes make this dish more yummy.

Ingredients :

Tomatoes - 4 large
Basmati rice /regular white rice - 1 cup
Water - 2 cups
Onion - 2 large
Ginger garlic paste - 1 tblsp
Green peas - 1/4 cup
Mint leaves - a few finely chopped
Coriander leaves / Cilantro - a few finely chopped
Oil - 4 to 5 tblsp
Red chili powder - 1 tsp or as per taste
Garam masal powder - 1.5 tsp
Salt

Spices :

Bay leaves - 2
Cardamom - 4
Cloves - 4
Cinnamon stick - 1 small

Tip : If you dont like the spices as whole in the pulao, this is what you can do.Fry the spices in oil for a min then carefully remove all of them from the oil using a spatula.Since we have fried them in oil the taste and fragrance remains in the oil too.You can enjoy its taste without it being stuck to your teeth.

Method :

Wash the rice and cook it separately in a rice cooker as usual.For basmati rice and water ratio would be 1:1.5 and for normal rice its 1:2 .Cook the rice separately.
Finely chop onions and tomatoes and keep them aside.Boil green peas separately.Drain and keep them aside.
In a large pan on medium heat add oil.Add the spices and fry them for about 30 sec.
Add the onions and fry them with the spices until they lose their raw flavor.Add ginger garlic paste and fry for another min.Add the chopped mint leaves.Fry until the mint leaves are completely wilted.Add the chopped tomaotes and fry until they turn mushy.
Add garam masala,red chili powder and saute for another few mins.Add the boiled green peas.Add more oil if required.Fry everything until oil separates from the gravy.Adjust salt and chili powder to taste.
Add the chopped cilantro leaves.Switch off the flame.
Using a fork fluff the boiled rice until they are loose.Add rice to the pan and gently mix.
Serve hot with fryums ,papad/chips.

Tips for using Spices

noreply@blogger.com (LaavysKitchen) — Mon, 25 Jan 2016 21:42:00 +0000

Papaya Halwa - Happy Pongal

noreply@blogger.com (LaavysKitchen) — Wed, 13 Jan 2016 19:28:00 +0000

Happy Pongal Everyone !!

Makara Sankranthi / Pongal is one of the most auspiciously celebrated festival in India. It is celebrated on 14,15,16 and 17th January when the harvesting season begins.

Known through various names, it is called Pongal in Tamil Nadu and is celebrated for 4 days.

Jan 14th - Bhogi
Jan 15th - Thai Pongal
Jan 16th - Maattu Pongal
Jan 17th - Kaanum Pongal

During these 4 days a lot of sweets and savouries are prepared in traditional vessels like earthern pots in a traditional log wood stove decorated with sugarcanes .A lot of recipes are prepared for Pongal. As per usual I prepared a few of them sweet pongal , savoury pongal , sambar and Papaya Halwa.

In this recipe the color of the halwa is purely from the papaya.I have not used any food coloring .The pure lustrous red color comes from the goodness of the fruit.So I call it the "Red beauty" :) .

Here is an interesting article on the health benefits of papaya by well-beingsecrets.com . Do check it out here.

What you need :

Sweet ripe papaya - 1 full

Sugar - 2 cups

Ghee - 1/2 cup

Almonds - dry roasted and finely powdered - 1/4 cup

Cardamon powder - 1/2 tsp

Saffron(optional)

Salt - a small pinch

Cashews and Raisins - 1/4 cup

Method :

Wash and peel the papaya.Cut open lengthwise.Scoop out the seeds in the middle.

Slice them up and chop them.Put them in a blender and puree until they are completely smooth.

In a pan add 2 tsp ghee,the papaya puree and sugar.Stir continuously.When the puree starts to boil,lower the flame to medium and keep stirring.

When the puree is reduced in half, add the almond powder, cardamom powder,salt and remaining ghee.Mix well.

Stir continuously and vigorously until a glue like halwa consistently is formed.This takes around 15- 20 min . When the puree starts to leave the side of the pan that's when u need to switch off the flame.

Pour the halwa into a greased pan and let it cool.Serve warm or chilled.

Papaya Pulp - Ahh the color !! I just cant get enough of it.

Powdered roast almonds into the papaya pulp.

To serve it a little warm ,try heating the halwa in a microwave for about 20 -40 sec instead of reheating them on the stove.They are yummy anyways !!

A red beauty indeed !!

Christmas Sugar Cookies

noreply@blogger.com (LaavysKitchen) — Fri, 01 Jan 2016 16:16:00 +0000

Christmas is all about sharing love with your loved ones.

May your home be filled with the joy of the Christmas season. Here’s wishing you a blessed Christmas and Happy New Year!

Sharing these freshly baked Sugar Cookies from my home to yours :)

Sugar cookies are crunchy unlike normal cookies.They are baked flat on top so we can start icing on them easily.You can store them in the refrigerator for almost a week.

Makes : 12 - 15 cookies

Ingredients :

All purpose flour - 2 cups
Cornstarch - 1 tblsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Butter - 1/2 cup or 1 stick
Sugar - 1 cup
Egg - 1
Vanilla extract - 1 tsp
Almond Extract (optional) - 1 tsp

Method :

Preheat oven to 350 F. Line a cookie sheet with parchment paper and keep it aside.

In a stand mixer use the paddle attachment and beat butter and sugar in high speed until light and fluffy.If you use a hand mixer,mix them in high speed.

Add egg and continue until you get a fluffy mixture.Add in vanilla and almond extract.

In a separate bowl mix flour,cornstarch,baking soda,salt.

Add the flour mixture slowly in batches to the wet ingredient mixture.In a low speed mix until well combined until you get a dough like consistency.

Knead gently and wrap the dough in plastic wrap.Refrigerate atleast a half hour.

Take out the dough and let it rest for 10 min.Start kneading gently.

Using a rolling pin thin out the dough on a flat surface.Use a tree shaped cookie cutter to cut of the shape.Place it on the cookie sheet leaving gap in between.

Bake for 10 min if its thin,for thicker dough bake around 11-13 min until you get a golden brown cookies.Remove the cookie from the parchment paper carefully on to a wire rack.Let it cool completely before frosting with ganache.

Cookie dough - mixed , kneaded and wrapped

Dough after refrigeration - Rolled out and cut into shapes

Cookies after baking

Frosting :

For frosting the cookies you can use royal icing,ganache or candy melts.

I have used white chocolate chips and added wilton green gel coloring to make the green colored ganache.

For chocolate ganache I have used semi sweet chocolate chips.

Heavy whipping cream - 2 cups
White chocolate chips - 11 oz
Wilton gel color green - 4-5 drops
Semi sweet chocolate chips - 11 oz

To make the ganache take a deep bottomed sauce pan,add water until half amd bring it to a boil.Place a large glass bowl on top,add the chocolate chips.Allow it to melt.Add coloring.

In a separate pan pour 1 cup heavy cream and bring it to boil.Add the cream to the chips and mix until they melt and you get a thin glossy liquid.This is the green colored ganache.

Repeat the process using the semi sweet chocolate chips to get the chocolate ganache.

Decorating the cookies :

Place the cookies on a wire rack and place the wire rack over a large pan.

Pour the ganache generously over the cookies.The extra ganache will drip down and you will get a smooth glossy finish on top of the cookies.

Sprinkle the top of the cookies immediately with any kind of sprinkles.

Allow it to set ,then transfer the cookies into the refrigerator for atleast an hour.

Decorated cookies after refrigeration - Don't mind the half cookie on the bottom. That was me ,the cookie thief :) ...I couldn't wait so took a bite.

Merry Christmas and a very Happy New Year !!

Nutella Mug cake in a microwave - Super moist,Eggless,No Baking,andunder 2 mins

noreply@blogger.com (LaavysKitchen) — Tue, 01 Dec 2015 00:45:00 +0000

Everyone loves Nutella. I am a Nutella addict and I have been using it in a lot of recipes.They are creamy,buttery nutty and have chocolate in it.What more can you expect ? :)

This mug cake recipe is something I have been trying for a while now .I have been experimenting with quite a few ingredients in various quantities and finally came up with a recipe that is super moist, soft ,has the right texture of a cake, doesn't get grainy even if it cools off and it has ooey gooey nutella in the center.It is egg less,can be made under 2 mins and all you need is a microwave. This is a quick fix dessert when you have friends come over.If you serve these warm mug cakes right out of the microwave,your guests are going to love it for sure.

So what are you waiting for ?? Go ahead and make this mug cake and I hope you enjoy every bite of it :)

Preparation Time : 1 min

Cooking Time : 70 sec

Serves : 2

What you need ?

All purpose flour -1/4 cup

Unsweetened Cocoa - 2 tblsp

Baking powder - 1/4 tsp

Sugar - 3 tsp

Salt-1/8 tsp

Milk - 1/4 cup + 1 extra tblsp

Canola oil - 2 tblsp

Nutella - 1 tsp

Method:

Mix all the ingredients except nutella in a bowl and stir well until they are mixed fully.

Take a microwave safe coffee mug preferably small size..Better not to fill the entire mug ,then the cake will overflow.That would be yumm too but visually we need it to be beautiful.Pour the batter about just over half of the cup.We need some room for the cake to rise.

Add one spoon of Nutella on top.Just gently drop it and you are all done.The nutella sinks slowly into the batter all by itself.

Microwave on high for 70 sec.I have a 1000 watt microwave so 70 sec was perfect.Adjust 10 seconds more or less based on your microwave's capacity.

Carefully remove the cup from the microwave and let it cool for 30 sec.Sprinkle the top with powdered sugar or go crazy with some whipped cream.Insert a spoon and dunk into all the yummy goodness.Serve warm.

Nutella on top

Right out of the microwave

Bread Rollups - Easy veg stuffed bread snacks - perfect appetizer for parties.

noreply@blogger.com (LaavysKitchen) — Mon, 16 Nov 2015 23:09:00 +0000

These bread rollups are so easy to make and they make a perfect evening snack especially with coffee or tea.You can make these in three ways - Baked , Pan fried or Deep fried . In this recipe im gonna pan fry or shallow fry that requires minimum amount of oil.

The stuffing can be anything you want - vegetables, fruits or chocolates. I did a filling with the leftover stuff in my refrigerator - Potatoes :)
Serve these yummy crispy snacks with tomato ketchup , sour cream or any other dip you like.

So, lets get started....

Ingredients:

Bread (Any kind) - 10 slices
Potatoes - 4 to 6 small
Onion - 1 large or 2 small
Ginger - a small piece
Garlic pods - 4
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Garam masala - 1 tsp
Red chilli powder (optional) - 1/4 tsp
Salt
Oil - 5 tblsp
Mint leaves - a handful ,finely chopped
Cilantro/Coriander leaves - a handful ,finely chopped

Method:

Pressure cook or boil the potatoes until they are very tender.Allow them to cool.Mash it and keep them aside.

In a skillet add oil,add cumin seeds.Let it sizzle.Then add chopped ginger ,garlic and onion.Fry until they turn slightly brown then add the mashed potatoes.Add salt,turmeric,garam masala. Mix until well combined.Cook until they are soft and mushy for about 5 mins.Switch off the flame and let it come to room temperature.This is the filling.

Take the bread slices and using a rolling pin flatten them until they are very thin.Then using a knife cut the edges.This forms the roll.Now its time to assemble.

Take a bread slice.Scoop out 2 tsp of filling on one corner of the bread slice.Then start rolling them.When you reach the other end apply little water on the corner and seal the rolls.Repeat the same for the other bread slices.

Take a wide pan and add a little oil.On a medium flame,place the rolls so that the smooth side is on top.This makes sure that the sealed side is faced down to make it crisp and firm.This makes sure the rolls doesn't break up,

After 2 min turn them gently so the other side becomes crispy too.Repeat for the sides.Now all four sides are toasted and crispy.

Serve them hot with tomato ketchup , sour cream or any other dip you like.

Diwali sweet Recipes - Happy Diwali !!

noreply@blogger.com (LaavysKitchen) — Sun, 08 Nov 2015 03:38:00 +0000

Happy Diwali folks !!

With Diwali right around the corner , kitchens all around the world are getting busy with scrumptious fragrance of ghee and spices.The happiness of eating desserts on Diwali with family chatting around,watching few mass movies in TV :) ...is something everyone should experience..

Well I have rounded up some sweet recipes. They are easy to do recipes with step by step pictures.Hope this festival of lights bring loads of happiness to you and your family.

Beetroot Halwa

Carrot Kheer

Seven cups

Carrot Halwa

Shahi Tukra

Pineapple Kesari

Papaya Halwa

Mysore Pak

Chocolate Fudge

Jack-O-Lantern Fruit Bowls Recipe - Pumpkin Cups made with Fruit and Oreos - Happy Halloween !!

noreply@blogger.com (LaavysKitchen) — Fri, 30 Oct 2015 23:11:00 +0000

Happy Halloween everyone !!

Its fall and we see pumpkins everywhere..I mean literally everywhere..I wanted to buy a large pumpkin,carve it and do all the stuff..But my patio is full of fall leaves and all wood and I was worried putting a candle inside of it especially when im not at home.Whats the purpose of having a real Jack-o-lantern without the candle inside??

So I decided to make mini Jack-O-Lantern Fruit Bowls.These are Pumpkin Cups made with Oranges.

First we have to cut the orange on top and scoop out all the pulp.We are gonna use the pulp and make a compote.

You can fill them up with fruits,ice cream,pudding and much more...I wanted something light so I filled them up with strawberries, orange compote and Oreos.

These are super cute,healthy and will make an awesome dessert for Halloween. Just look at those fresh ingredients !!

Ok lets move on and see how you do this cutie :)

Ingredients :

Oranges as u need

Oreo - a full pack

Any Fruit, chopped into small pieces

Some kind of chocolate cereal (optional) - I have used Chocolate Cap n crunch - 2 cups

Mint leaves - fresh green ones

Sugar - 1 cup

Making the compote:

Cut open the orange gently on top.Scoop out all the pulp and put them in a bowl.

Refrigerate the scooped out oranges for at least 10 min.

Try removing the flesh of the orange as much as possible and remove the seeds.Pour them in a blender and pulse until smooth.

Take a deep bottomed pan.Add the pulp ( min 2 cups of pulp) and sugar and let it come to a boil.

Then lower the flame and allow it to become thick like a sauce for about 20 min.Switch off and let it cool completely.

When assembling them I think its better you try it out as I did. Coz I tried a few options in which either the mint leaves fell or the cookies spilled all over you.After playing around the ingredients and the layers I think this worked out the best.

Method :

Take out the scooped out oranges and draw funny Halloween faces using a sharpie or some kind of permanent marker.Let it dry completely.

Take a blender and gently pulse the Oreos until they become coarse like sand.

Add a layer of cereals,this forms the base.Add a layer of fresh fruits.

Next gently spread the compote on top of the fruits.This is the how the Oreo cookies crumble stick on top of everything and doesn't spill all over you..Ha ha..

Insert a fresh mint leaf on top.

There you go !! An awesome jack o lantern orange edible plant for you and your family to enjoy.

Kala Chana / Kondakadalai Sundal - Navaratri recipes

noreply@blogger.com (LaavysKitchen) — Tue, 20 Oct 2015 23:49:00 +0000

Happy Navaratri everyone !! As festivities start in full swing all the gollu steps are readily arranged with silk dhoties or sarees covering them.Then comes all the cute dolls which we have been collecting over the years.We bring down all our dolls from the attic and clean them. With mom's help the dolls are arranged in the steps in no time.We invite friends and family over to see out beautifully displayed arrangements of dolls and wait for them to start appreciating...And all those hard work pays right off..This is the tradition of gollu in my house.Hope you all have similar wonderful gollu stories like mine.

And the best comes in the last. - Sundals.

Every evening mom makes yummy sundal and we get to taste it before the guests arrive...My favorite of all sundals is the kala chana or kondai kadalai sundal.

They are legumes which are dark brown in color and have a strong earthy nutty taste.They make an awesome evening snack and makes you feel full for a really long time.Its packed with nutrients and are so yummy to eat.

Ok lets move on to the recipe,

Ingredients:

Kala Chana (or) Kondakadalai - 3 cups

Grated Coconut - 1/2 cup

Red chili - 2

Mustard seeds - 1/2 tsp

Urad dal split - 1/2 tsp

Asafoetida - a pinch

Curry leaves

Oil - 2 tsp

Salt

Method:

Soak the chana with lots of water overnight or at least 8 hrs.Drain the water and keep aside.

Boil the chana with water and salt until they are well cooked.You can pressure cook them for about 5-7 whistles.Drain the excess water.

Heat oil in a pan.Add mustard seeds and wait till they sizzle.Add asafoetida,curry leaves,red chillies.Fry for a min.

Add the boiled chana and grated coconut.Mix them until well combined.Serve hot.

Mango Blueberry Smoothie - Two tone colorful mocktail - Party drink ideas

noreply@blogger.com (LaavysKitchen) — Tue, 21 Jul 2015 19:24:00 +0000

Smoothie - We see them everywhere these days. In restaurants, malls , coffee shops , TV ..
What is a smoothie ?

It is a beverage made by adding raw fruits / vegetables + water/dairy products + sweetener + protein.

Smoothies are healthy, nutritious not to mention delicious and a great way to start a day.They are easy to make and they keep you full for a few hours so you don't have to keep munching on snacks.

Two tone smoothies are so in trend right now.Smoothies don't have to be boring. Two Color Smoothies are so adorable .These super cute mocktails come in handy when you have a party.

Serve these colorful beauties when you have guests and I am sure you will be a hit within no time.

You can choose any fruit. I picked Mango + Blueberry as these two fruits have contrasting colors and textures.When you set these on the table they are a visual treat.

This recipe is all natural , vegetarian and has no added sugar or preservatives.

In this recipe avoid using frozen fruits as they tend to mix together and visually you cant get a two tone smoothie.

Mango Smoothie

Fresh mangoes - 1 (cut into chunks)

Milk - 1 cup (or) almond milk if you are vegan

Honey - 1 tblsp

Whey protein - 1/4 scoop (optional)

Blend all the above ingredients in a food processor until smooth.

Blueberry Smoothie

Fresh Blueberries - 1 cup

Milk - 1 cup (or) almond milk if you are vegan

Whey protein - 1/4 scoop (optional)

Honey - 2 tblsp

Pulse all the above ingredients in a food processor until they are thick and almost ike a jelly texture.

Take a glass big enough to display the beautiful layers.First add the blueberry layer.Fill until they are half way up.This forms a stable base.

Now carefully add the mango layer on top of it and try not to add all of them.Just fill them up until they form beautiful layers one on top of another.

Add your favorite topping.Serve with a straw on top or a spoon to scoop up all the goodness.

Black Plum a.k.a Naaval Pazham

noreply@blogger.com (LaavysKitchen) — Mon, 22 Jun 2015 03:11:00 +0000

Black plum is a seasonal fruit known in various names all over the world.

It is also called as Java plum, jamun, black plum. This fruit is called Jamun , Jambhul , Naaval Pazham , Nhara Pazham , Nerale Hannu , Neredu Pandu, Kalojam, Jamukoli , Jambu,Dhanbu , Dhuwet/Juwet, jamelão, jambo , guapê , jambulan, rotra , reyang dut or krian dot.

Did you know?

High in Vitamin A and C ,the seed of this fruit is used in Ayurveda to control diabetes.

Dried extract of the seeds reduces blood sugar.

The pulp of the fruit can be juiced.It tastes great when sprinkled with salt.