Let's Cook!

Brownie Crinkle Cookies

noreply@blogger.com (Anonymous) — Wed, 09 Jan 2019 09:19:00 +0000

Hey Readers
A very happy and a prosperous 2019 to you all <3, Be hopeful, have new dreams and live :)
I'm writing almost after 2.6 years. Apologies for not being active here. Some health issues and other priorities kept me away from blogging. I was being lazy, indisciplined and unorganized. My creativity, my skills everything was frozen, it took me a lot of time to bounce back.

Anyways, not wasting any further time let's talk about the recipe I'm sharing today.
What better way to start writing again than with these rich, fudgy, gooey brownie crinkle cookies.
Mr. little one is a chocolate lover, so I baked these for him and the boy approved them too ;)

For more chocolate recipes click the links below
Chocolate spoons
Oreo and Nutella cakepops
Rose Chocolate barks
Kashmiri Kahwa Truffles

Over to the recipe:

Ingredients:

1/4 cup All purpose flour
1/4 cup whole wheat flour
1/2 tbsp cocoa powder
1/2 tsp baking powder
100 gms dark chocolate
75 gms unsalted butter
1/2 cup powdered sugar
1 egg
Sugar to sprinkle

Preparation time: 10 mins

Baking time : 12 mins
Yields : 10-12 cookies

Directions:
Line a baking tray with parchment paper or silicone mat and preheat the oven for 10 mins at 180 degree C.
First we are going to melt butter and chocolate together in a double boiler, stirring occasionally until completely melted. Remove from heat and keep it aside.
Next whisk powdered sugar and egg for 3-4 minutes or until soft and creamy. Now add chocolate and butter mixture into this and fold gently.
In an another bowl add flour, baking powder and cocoa powder and mix well. Sieve once or twice if you find any lumps.
Now add the chocolate mixture into the dry ingredients, fold everything together using a spatula or a hand mixer
Divide the dough into 10 equal parts.
Using a small ice cream scoop drop the cookie dough onto a baking tray, leaving enough space in between each cookie as they will spread. Sprinkle little sugar on each cookie (this is optional, you can avoid this, but this gives extra crunch)
Bake for 12 minutes at 180 degrees C.
Allow the cookies to cool on the rack for about 15-20 minutes.
Enjoy your fudgy brownie cookies with hot chocolate or some cappuccino or as it is :)

You can store them for 3-4 days in an air tight jar

Litti Choka

noreply@blogger.com (Anonymous) — Thu, 15 Sep 2016 02:30:00 +0000

Traditional dish from the state of Bihar and Jharkhand, Litti chokha needs no introduction.
Litti is quite similar to Rajasthani Baati in appearance, but it has a stuffing made up sattu mixed with spices and condiments. Litti is usually served with aloo ka chokha or with the mix of aloo baingan ka chokha. Some people also like to have litti with mutton curry.

For more traditional recipes from different Indian states click on the links given below

Amritsari Kulche Chole

Ingredients:

For Litti
Ingredients:

2 cups Wheat Flour
1/2 tsp Carom Seeds
1/4 cup clarified butter/ghee
1/4 tsp. Baking Soda
Salt
Water as required to knead the dough

Stuffing:

1 cup sattu/ roasted channa powder
1 medium sized onion finely chopped
1/2 tsp ground black pepper
2 green chilies finely chopped
1/4 cup finely chopped coriander leaves
1/2 inch long chopped ginger
4-5 minced garlic
1/2 tsp Carom Seeds
1/2 tbsp red chilli pickle
Salt to taste
1 tbsp lemon juice
1 tbsp mustard oil

Directions:
For the outer covering:

Knead stiff dough using all this ingredients and let it rest for 15 mins
Take lemon size portion and make 8-10 balls of equal size

For the Filling:

In a bowl mix all the ingredients listed under stuffing, if the mixture seems dry, add little water. The texture should be crumbly.
Take the dough ball in your palms and make a small poori or chapati.
Add 2 tsp. of filling in middle of each poori, cover the filling by wrapping the dough around the filling on all sides, make sure the filling is not coming out.
Shape it round like a ball.
Preheat tandoor for 5 -10 mins and keep litti in tandoor and cook till done
Alternatively preheat oven at 180 degree Celsius and cook baatis for 15-20 mins or till done.

For Chokha

2 medium-sized boiled potatoes
2 medium sized brinjals
3 medium-sized tomatoes
4-5 garlic cloves minced
2-3 finely chopped green chillies
1/2 inch piece of ginger grated
2 medium sized onions finely chopped
1 tbsp finely chopped coriander leaves
2 tsp mustard oil
Salt to taste

Directions
Roast brinjal and tomatoes on the gas stove on medium flame from both the sides until it becomes soft.Peel of the burnt skin of the brinjal and tomatoes.Boil potatoes remove the skin In a bowl, add boiled potatoes, brinjal along with garlic and tomatoes and mash everything together using your hands or potato masher. Now add chopped onion, coriander leaves, ginger, salt, green chillies and mustard oil. Mix everything well. Garnish it with some fresh coriander leaves .Chokha is ready

For Serving:
Dip hot litti in clarified butter/ghee, serve with Chokha and green chutney.

Paneer Jalfrezi

noreply@blogger.com (Anonymous) — Fri, 09 Sep 2016 20:04:00 +0000

Paneer Jalfrezi is a quick stir fry cottage cheese preparation tossed along with carrots, bell peppers, onions and tomatoes.
Make this restaurant style Paneer Jalfrezi when you have sudden guests at home.
Ready in a jiffy, it tastes absolutely delicious with naan, paratha or just steamed rice.

For more paneer/cottage cheese recipes click on the links below
Sesame paneer
Dum Paneer Kali Mirch
Sunhera Paneer
Kadhai Paneer
Paneer peda
Ingredients:

200 gms cottage cheese (cubed or fingers)
2 medium sized onions sliced
3 tomatoes pureed
1/2 tbsp ginger garlic paste
1/2 cup carrot cut into long strips
1/2 cup capsicum cut into long strips
3-4 baby corns sliced (optional)
2 tomatoes cubed
1 tsp cumin seeds
1/2 tsp nigella seeds
2 dried whole red chillies
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1 tsp garam masala powder
1 tsp kasuri methi
2-3 tbsp oil
Few twigs of coriander leaves to garnish

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 4 servings

Directions:

Heat oil in pan, shallow fry the cottage cheese fingers until golden brown.
Drain cottage cheese on an absorbent paper and keep aside.
In the same pan add cumin seeds, nigella seeds and whole red chillies.
When the seeds splutter add the sliced onions and cook till they turn translucent.
Next, add ginger garlic paste and saute till fragrant.
Now add the sliced vegetables, salt and half a cup of water and cook for 4-5 minutes.
Add tomato puree and cook till the rawness of the tomatoes is gone.
Now add the dry spice powders and cook for 2 minutes.
Next add cubed tomatoes and cottage cheese and cook for a minute on low flame.
Top it with crushed kasuri methi and garam masala powder.
Garnish with fresh coriander leaves, serve hot.
I paired it with fresh steamed rice and minty lacha paratha and it was absolutely delicious.

Peanut butter banana chocochip muffins

noreply@blogger.com (Anonymous) — Thu, 08 Sep 2016 06:43:00 +0000

Got over ripe bananas in your kitchen, don't see them as waste next time. Use them to make these super healthy, moist, whole wheat flour muffins with the added goodness of peanut butter and flax seeds are perfect start for a healthy day.

For more healthy recipes click on the links given below:
Baked urad dal kachori
Wheat flour soup
Oats rosemary crackers
Fig and flaxseed crackers
Oatmeal and apple muffins

Ingredients:

2 ripe bananas
1/3 cup peanut butter
1/3 cup honey
2/3 cup yogurt
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1 tbsp flax seed powder
1/4 cup powdered sugar
1 cup all purpose flour/maida
3/4 cup whole wheat flour
1/4 cup chocolate chips
1/4 cup chopped roasted peanuts
few drops of vanilla extract

Directions:

Preheat oven for 10 mins at 180 degree C
In a big mixing bowl mash bananas with the help of a spoon,
Add peanut butter, honey and yogurt to the mashed bananas and mix well till everything is incorporated.
Sift the dry ingredients; all purpose flour, wheat flour, flax seed powder, baking powder, baking soda and all into an another mixing bowl.
Next add the wet ingredients into the sifted flour.
Add chocolate chips, roasted peanuts and vanilla extract, fold the mixture gently.
Grease the muffin tray or line it with cupcake liners.
Pour the batter into these liers.
Bake for 15-17 minutes at 180 degree c
Let them cool for 10-15 minutes and invert them onto a wired rack.

Punjabi Chole

noreply@blogger.com (Anonymous) — Wed, 07 Sep 2016 08:08:00 +0000

Happiness lies in cooking your family's favourite food, chole was one of the first successful recipe I ever cooked. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Punjabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. A Punjabi kitchen can never be complete without this spicy, tangy and aromatic chickpea preparation.

Ingredients:

1/2 kg kabuli channa soaked overnight
1 tea bag
2 med onions ( puréed)
5-6 cloves garlic
1 inch piece garlic
2 green chillies
4 tomatoes puréed
1/2 tsp cumin seeds
2 cloves
1 mace
1/2 inch piece cinnamon
1 big cardamom
2 green cardamom
1 bay leaf
1 tsp Degi mirch
1 tsp coriander powder
1 tbsp dry mango powder
1 tsp channa masala
1 tsp garam masala
Salt as per taste

Directions:

Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon, mace and sauté for a minute.
Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown.
Add tomato puree, cook till oil leaves sides.
Add degi mirch, coriander powder, salt, dry mango powder, salt and cook for few mins.
Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame.
Sprinkle garam masala and garnish with fresh coriander leaves.
Serve hot with rice, naan or paratha.

Dhaniya masala Soya chaap

noreply@blogger.com (Anonymous) — Tue, 30 Aug 2016 10:51:00 +0000

Soya chaaps are very popular and easily available in most of the North Indian states.

Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.

Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.

Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

Ingredients:

1/2 kg frozen soya chaap

2 medium sized onions (paste)

3-4 big tomatoes (pureed)

1 tbsp green chilli, ginger garlic paste

1/2 cup fresh coriander leaves paste

1 tsp cumin seeds

2 black cardamom (badi elachi)

1 bay leaf (tej patta)

2-3 cloves (laung)

1/2 cinnamon stick (dal chinni)

5-6 black peppercorns (sabut kali mirch)

1 mace (javitri)

1/2 tsp degi mirch powder(red chilli powder)

1/2 tsp turmeric powder

1 tsp coriander powder

2 tsp dry roasted cumin seeds

Salt to taste

3 tbsp beaten curd

2-3 tbsp fresh cream plus extra for garnishing

4-5 tbsp oil

1/2 cup water

Directions:

Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.

Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)

In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.

Next add green chilli and ginger garlic paste, saute for a minute.

Add onion paste and cook till golden brown.

When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.

Next add all the dry spice powders and cook again for a minute.

Add beaten curd, simmer the flame and keep stirring.

Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)

Add fresh cream and mix well.

Garnish with onion rings and coriander leaves and fresh cream.

Serve hot with naan, paratha, kulcha or rice.

Ooey Gooey Brookies

noreply@blogger.com (Anonymous) — Thu, 07 Jul 2016 12:00:00 +0000

So brookies are the in thing these days....so many pictures and recipes of brookies coming across, and that made me tempted to try them, I mean who would not get tempted to try this sinful mesh-up of fudgy brownies and crunchy cookies. Isn't it always better to double the fun in a single recipe, who likes to settle for one when you can get two-three or may be four ;) in a single dessert...The more...the merrier :)

Let's get started with the recipe.

So I went easy with the recipe, made my brownies with a box mix of Betty Crocker's fudgy brownie mix. You can use your favourite recipe or use a box mix, totally upto you.

Ingredients:
For the brownie:

1 pack of prepared box mix of fudgy brownies.
50 gms chocolate chips (get them here)

For cookie dough:

1 1/2 cup All purpose flour/Maida
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
3-4 tbsp Milk, at room temperature
50 gms chocolate chips

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 40 mins approx
Yields : 6-7 brookies
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, baking pan, a silicon spatula, non stick baking spray or oil, aluminium foil or parchment paper.

Directions:
For the cookie dough:

Preheat oven at 180 degree c for 10 minutes.

Cream butter and sugar until light and fluffy.

In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.

Fold in chocolate chips.

Cover the dough with cling wrap and refrigerate for an hour.

Meantime, prepare the brownie mix as directed.

Line your baking pan with and aluminium foil, grease it with baking spray.

Pour the brownie mixture in the pan, spread evenly with a silicon spatula.(Get the pan here)

Sprinkle chocolate chips over the top.

Bake at 180 degree C in a preheated oven for minutes.

Roll the cookie dough with a rolling pin and spread it over the half baked brownie batter cover with an aluminium foil and back into the oven.

Bake for another 30 minutes. (Do check by inserting a toothpick stick for the required doneness, since I like my brownies little gooey and fudgy so total of 40 minutes was perfect for me)

Let the brookies cool completely in the pan before cutting slices.

Pair them with your favourite vanilla ice cream or dunk them into your milkshake or enjoy them like this....you will love them :)

Soya chaap tikka

noreply@blogger.com (Anonymous) — Mon, 04 Jul 2016 17:33:00 +0000

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

So let's get started with the recipe.

Ingredients:

200gm frozen soya chaap
2 Tablespoons Butter
1/4 Cup chickpea flour (Besan)
1/2 Cup hung curd
Salt as per taste
Kashmiri Red chilli as per taste.
1 tsp garam masala
1/2 tsp kasuri methi
1/2 Tbsp Ginger garlic Paste
Juice of one lemon.
1 tablespoon Mustard oil
1 Teaspoon Turmeric Powder.

Other ingredients to serve

Lemon wedges
Sliced onions
Mint coriander yogurt dip

Directions:

Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
On a low flame heat a skillet and add butter into it.
Add Gram flour, stir it continuously till it gets aromatic, and take it off the flame.
Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
Add soya chaaps in the mixture and marinate it for about an hour.
Now arrange the marinated chaap pieces in skewers.
Grill for about 35-40 minutes at 180 degree C.
Rotate them in every 5-6 and minutes and apply some butter.
Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)

Oatmeal & Apple muffins with cinnamon & coffee

noreply@blogger.com (Anonymous) — Fri, 01 Jul 2016 07:57:00 +0000

Call them breakfast muffins or breakfast platter....it has all the goodness of fiber, vitamins, minerals and proteins. A single muffin will fill you with your bowl of oats, daily dose of fruits and of course- your morning coffee ! So why the hassle of making different things when you can get all of them in just one muffin.

For more recipes with oats click the following links:
Oats & Rosemary crackers
Flaxseeds & oats crackers
Mocha cookies
Veggie pops
Poha ladoo
Nutella and white chocolate chip cookies

Let's get started :)
Ingredients:

Oats: 1 cup
Whole wheat flour: 1 cup
Sugar:3/4th cup
Coffee: 1 tbsp
Baking powder: 1tsp
Baking soda: 1/2 tsp
Cinnamon powder: 1/4 tsp
Oil: 100 ml
Milk: 1 cup(make sure the batter is not too runny or too thick)
Few drops of vanilla extract
Apples: 2 medium sized
Plums: 4-5

Preparation time: 10-15 minutes
Baking time : 20 minutes
Yields: 8 muffins

Directions:

Preheat the oven at 180 degree C for 10 minutes.

In a mixing bowl sift together whole wheat flour, oats, coffee powder, baking powder,baking soda, powdered sugar, cinnamon powder

Add chopped apples into the dry ingredients.

Add oil, milk and vanilla extract to the sifted flour and fold gently. (Do not over mix)

Pour this batter into your greased muffin tray or muffin molds.

Top it with some chopped plums.

Bake for 15-20 minutes at 180 degree C.

Let them cool for 10-15 minutes and invert onto a wired rack.

Ready to serve :)

Looking for some more cakes and cup cakes recipes. Click the below links.
Earl grey & mint leaves eggless cake
Eggless chocolate cake
Caramel filled cupcake
Earl grey & orange tea cupcakes

Dum paneer kali mirch

noreply@blogger.com (Anonymous) — Fri, 24 Jun 2016 07:05:00 +0000

Raise your hand if you are a cottage cheese lover, I can have it almost everyday and I try to make different variations every time. Dum paneer kali mirch is one such paneer preparation which is most loved by my family. In this preparation cottage cheese is slow cooked in dum to infuse the flavours and aroma of black pepper and other condiments in its rich creamy gravy.
For more cottage cheese recipes click the links below.
Sesame Paneer
Sunehra Paneer
Dhabe wala kadhai paneer
Ingredients:

200 gms cottage cheese (cubed)
2 medium sized onions (paste)
1/2 tbsp ginger garlic paste
2-3 green chillies
7-8 whole black pepper
1/2 inch piece cinnamon stick
3-4 green cardamom
4-5 cloves
1 bay leaf
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp degi mirch/red chilli powder
1 tsp black pepper powder
salt to taste
3 tbsp beaten curd
3-4 tbsp fresh cream
1 cup of water
Oil: 2 tbsp

For garnishing:
Some chopped coriander leaves

Preparation time: 10 mins
Cooking time: 25-30 mins
Serves: 4

Directions :

Heat oil in a heavy bottomed pan, add cloves, bay leaf, cardamon, cinnamon stick and whole black pepper, when they become fragrant add onion paste and cook till it browns, next add ginger garlic and green chilli paste and cook for a minute.
Now simmer the flame, add beaten curd to it, mix well and cook for 2-3 minutes
Add all the dry spice powders and cook for a minute.
Now add fresh cream, cottage cheese cubes along with water, simmer the flame and seal the pan with aluminium foil and top it with a lid.
Let it cook for 12-15 minutes.
Switch off the flame, adjust the seasonings and garnish with some fresh coriander leaves.
Serve hot with chapati, paratha, tandoori roti or rice.

Monsoon Magic (Ramadan special drink)

noreply@blogger.com (Anonymous) — Thu, 16 Jun 2016 16:06:00 +0000

Ramazan is the ninth month of the Islamic calender and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillers of Islam (source : Wikipedia)
So when I saw my fellow blogger friend Shaheen Ali from Spoonforkandfood Ramzan special post I fell in love with the rituals performed during this holy month.....fasting from dawn until sunset, performing prayers together, discipline, self control, charity and everything that makes you a better human being :)
And that inspired me to do a Ramazan special post ( heartfelt thanks to Muzammil Shaikh for answering all my queries patiently:) )
So these long fasting hours especially during Indian Summers dehydrates your body, and the need of having plenty of liquids, drinks and juices at the time of Sehri and Iftari becomes all the more important.
Here's my Monsoon Magic.....when the tanginess of mangoes blend with the sweetness of litchi, it certainly creates a magic :) A perfect thirst quencher and ideal during fasting days.

Special thanks to my friends Manot Kaur and Sumeet Verma for the beautiful images :)
Ingredients:

3-4 Raw mangoes
2-3 tsp roasted cumin powder
2 tsp black salt
Back pepper powder to taste
Salt to taste
1 cup Sugar or to taste
15-20 crushed mint leaves
2 cups water

Other ingredients:

3 packs of litchi juice
2-3 Tbsp soaked basil seeds
Few mint leaves
Lemon slices

Preparation time: 15-20 mins
Cook time: 20-25 minutes
Kitchen equipments required: Pressure cooker, sauce pan, mixing spoons
Yields: 5 servings.

Directions:

Wash mangoes and pressure cook till 2-3 whistles.
Remove the peel and take out the pulp
In a saucepan add water, mango pulp and cook along with sugar and spices for 5-6 minutes.
Add mint leaves and switch off the flame.
Let the mixture cool.( This is a basic Aam panna recipe, if you want to be more experimental with flavours do check my Aam panna and Kala khatta granita recipe here)

Assembling:
Add 2-3 tbsp of panna concentrate in a glass, next add a tbsp of soaked basil seeds and fill the glass with some litchi juice,stir well and add some ice cubes.
Garnish with mint leaves and a lemon slice.
Serve chilled.

Oreo & Nutella Cakepops

noreply@blogger.com (Anonymous) — Tue, 14 Jun 2016 08:09:00 +0000

Making cake pops is such a fun.....crumbling, kneading, rolling,dipping and setting I just enjoyed every bit of the process....more so because I used all my favourite ingredients to make these adorable looking bite sized cakes dipped in silky smooth chocolate. If you have a sweet tooth you will enjoy these cakesicles as much as I did.

Ingredients:

150 gms Oreo sandwich cookies (minus 2 cookies, because I ate those :p )

130 gms pack Britania chocolate cake ( if you are making your own cake follow my eggless chocolate cake recipe

100 gms Nutella (for more recipes from Nutella click on these links Nutella Fantasy No bake cookies, Gary-the snail)

Few drops of vanilla extract

50 gms melted white/dark chocolate (approx)

Candy Sticks

Sugar Sprinkles

Directions

Break the cookies into two pieces ( And trust me, It is not at all a crime if you accidentally lick the cream from one or two cookies)
Add the cookies into a food processor and pulse until there are no large chunks of cookies left.
Pour the crumbs into a big mixing bowl.
Next crumble your cake using your hands.
Now add crumbled cake, nutella and vanilla extract and mix it all together using your hands until fully incorporated.
Add a spoon of milk if required, basically you should be able to roll the dough into a ball easily.
Cover the dough with a plastic wrap and refrigerate until firm.
Divide the dough into 10 equal parts and roll into smooth crack free balls.
Cover a baking tray with a parchment paper/ baking sheet and place the cake balls on it.
Wrap
the tray with a plastic wrap and refrigerate for 2-3 hours.
Melt the chocolate in a double boiler.( it should be enough so you can submerge the cake balls easily into the melted chocolate)
Dip one end of the candy stick into the melted chocolate and insert carefully into the cake balls.
Put the cake balls in refrigerator for 15- 20 minutes to set.
Dip cake balls carefully into the chocolate until covered.
Swirl and gently tap the balls so the excess chocolate drip off.
Decorate the pops with sprinkles while the chocolate is still wet. It will harden quickly.
Put the pops back into refrigerator to set.
You can further decorate your cake pops with ribbons and some other fancy stuff or just enjoy them like this only. :)

Sesame Paneer

noreply@blogger.com (Anonymous) — Sat, 11 Jun 2016 12:38:00 +0000

Who does not like cottage cheese and when it is cooked in rich and creamy sesame seeds based gravy, it just tentalizes your taste buds...more taste, more health and more fun :)

For more cottage cheese recipes click on the following links:
Sunehra Paneer
Dhabbe wala kadhai paneer
Instant Paneer Peda
Malai Kofta

Ingredients:

200 gms paneer/ cottage cheese

2 medium sized onions (chopped)

3 tomatoes (chopped)

7-8 garlic cloves

1/4 inch piece ginger

2 green chillies

Dry spices:

Salt to taste

Red chilly powder to taste

1/4 tsp Turmeric powder

1/4 tsp Coriander powder

2 tsp kasuri methi

1/4 tsp Kashmiri wadi masala/ garam masala

Whole spices:

1 tsp cumin seeds
1 bay leaf
2 black cardamom.
4-5 green cardamom
2 cloves
1/4 cinnamon stick
1/2 tsp fennel seeds

Other ingredients

15-20 cashews

3 tbsp roasted sesame seeds

Pinch of orange colour( optional )

Skimmed milk 1/2 cup

Water 1/2 cup

Oil 2 tbsp

Directions

In a non stick pan heat oil, add cumin seeds, when they start to splutter add rest of the whole spices.

Next add ginger, garlic and green chillies, and sauté for few minutes.

Now add chopped onions and cook for 5-7 minutes, next add chopped tomatoes and cook till they are soft and mushy, switch off the flame and let the masala come to a room temperature.

Soak cashews in water for 10-15 minutes

Now add the cooked masala in a blender, add soaked cashews, sesame seeds and grind it to a fine paste using little water.

Strain the paste using a steel strainer for a smooth lump free gravy.

Add the gravy to a non stick pan, now add all the dry spices except the garam masala, cook for 2 minutes, add water and milk and a pinch of orange colour and let it come to a boil. Add cubes of paneer, and crushed kasuri methi, simmer the flame and cook for 2-3 minutes. Switch off the flame add Kashmiri wadi masala/ garam masala.

Garnish with sesame seeds and fresh coriander leaves.

Serve hot with naan, parantha, or roti.

Assorted Chocolate spoons

noreply@blogger.com (Anonymous) — Thu, 09 Jun 2016 15:03:00 +0000

Try this easy and fun filled recipe and be the hero of your party

Ingredients :

250 gms White cooking chocolate
Disposable spoons

Fillings:
I have used here Nutella, peanut butter, sticky toffee sauce and basic chocolate ganache for filling.
You can use other fillings too

For Nutella ganache:

1/2 cup Nutella
1/2 cup chocolate chips/ chopped cooking chocolate
1/2 cup cream
Few chopped cashews (optional)

Directions:

In a heavy bottomed pan add cream until bubbles start to form, switch off the flame, next add Nutella and chocolate chips and stir gently till completely incorporated, add chopped cashews and stir till you get nice smooth and shiny ganache.
Refrigerate for 15 mins before you use it.
Meanwhile melt white chocolate in a double boiler or in a microwave.
Now pipe Nutella ganache in the centre of the disposable spoon, refrigerate for 5-7 minutes.
Coat with melted chocolate, decorate it with confetti and allow it to set in fridge for 5-7 mins.

For basic chocolate ganache: Use the same directions as written above, only skip Nutella and double the quantity of chocolate

For peanut butter filling:

2 tbsp peanut butter

1/2 tbsp unsalted butter

1 tbsp honey

2 tbsp confectioners sugar.

Directions:

Heat everything together on a low flame for 2-3 mins. Allow it to cool before using.
Rest of the procedure is same as mentioned for Nutella ganache

For sticky toffee sauce :

1 cup sugar

2 tbsp water

1/2 cup heavy cream

3 tbsp butter unsalted

1/4 tsp salt

1 tsp vanilla extract

Directions:

In a heavy bottomed pan combine sugar and water, cook on medium heat till the mixture comes to a boil, continue to cook for 7-10 minutes till you get a dark Amber colour.
Tilt your pan occasionally to get even colour.
Switch off the flame, add in cream, butter, salt and vanilla extract, whisk together everything with a wired whisk.
Allow it to cool completely before using.
Place the caramel sauce in the centre of the spoon and dip it in a bowl filled with melted chocolate, and keep it in refrigerator for 5-7 minutes, decorate it with sugar sprinkles.

Party food collection

noreply@blogger.com (Anonymous) — Fri, 01 Jan 2016 06:36:00 +0000

Happy New Year to all my readers!
May the New year bring joy, peace and happiness to you!!
Start your New Year with a bang :)
Here is collection of some of my favourite party foods from 2015
Take your pick :) :)
Eggless chocolate cake

Cheesy bread pops

Tandoori aloo chaat

Mac n cheese muffins

Poached pears with kesari rabri

Caramel filled cupcakes

Soya chaap stuffed potatoes

Loaded potato cups

Caramel mochasicles

Cookie bowl ice cream

Triple layered panna cotta

Kashmiri kahwa truffles

Red velvet double deckers

Baked pasta in a bun

Double baked creamy herbed potatoes

Stuffed mushrooms

Earl grey and orange tea cupcakes

Nutella fantasy

Mocha cookies

Cheesy party poppers

Cheese bombs

Veggie pops

Stained Glass Cookies

noreply@blogger.com (Anonymous) — Fri, 25 Dec 2015 06:16:00 +0000

Planning some last minute christmas bakes, enjoy these fun to bake stained glass eggless christmas cookies.

Ingredients:

1 cup all purpose flour
1/2 tsp baking soda
1/2 cup powdered sugar(white)
1/2 cup softened butter (unsalted)
1/2 tsp vanilla extract
1/2 tsp vanilla extract
2 tbsp or more milk at room temperature
5-6 hard candies ( have used jolly rancher here)

Preparation time: 10 minutes
Resting time: 1-2 hour
Baking time: 7-8 minutes
Yields: 10 cookies
Kitchen equipments required: mixing bowls, cookie cutters, measuring cups and spoons, aluminum foil or parchment paper

Directions:

In a mixing bowl cream together sugar and butter till light and fluffy, keep aside.
In an another bowl sift together all purpose flour and baking soda.
Now incorporate the flour into creamed sugar and butter, add in vanilla extract, vinegar into the mixture.
Knead into a soft pliable dough. Cover the dough with a plastic wrap and refrigerate for at least and hour.
Divide the dough into 10-12 equal parts.
Take one part, roll into a ball and flatten into 1/4 th thickness.
Cut into desired shape. I used a star cutter
Using a smaller cookie cutter cut a smaller star in the centre.
Put the candies in a zip lock bag, crush the candies using a rolling pin.
Line a baking tray with a parchment sheet or aluminum foil,
Place the cookies on greased and lined baking tray.
Fill the cavities with crushed candies.
Pre heat the oven at 170 degree c for 10 minutes.
Bake the cookies for 7-8 minutes or until lightly golden brown.
Allow the cookies to cool completely on a wired rack before serving.
Decorated or plain you'll enjoy these cookies.

Pav bhaji

noreply@blogger.com (Anonymous) — Mon, 21 Dec 2015 03:18:00 +0000

Mumbai's pav bhaji is one of the famous and most loved street foods of India. During my short stay in Pune six years back, I gorged on pav bhaji, vada pav, dabeli, and whatnot, almost daily. With Delhi's winter chills taking a peak, I ended up trying my favorite street food's recipe at home
Quite an easy recipe that can be prepared in less than 30 minutes, let's see how to make it step by step.

Ingredients

3 medium sized potatoes peeled and chopped
1 medium sized cauliflower chopped
1 chopped carrot
1/2 cup fresh/frozen green peas
2 tbsp finely chopped raw turmeric (optional)
2 onions finely chopped
3 large tomatoes finely chopped
1 medium sized capsicum finely chopped
2 tsp ginger-garlic paste
2 green chilies, chopped
Salt to taste
Red chilly powder to taste
3 tbsp pav bhaji masala
1 tsp turmeric powder
1 tsp cumin seeds
Water as required
3 tbsp butter
2 tbsp oil
1 tbsp lemon juice
Some fresh coriander leaves
Few sliced onions.
Pavs as required
Butter for pavs

Directions:

Boil potatoes, cauliflower,carrots, turmeric and peas in a pressure cooker.
I generally add a small piece of fresh raw turmeric in all my vegetable preparations in winters because of its health benefits and also it gives a beautiful colour to the gravy.
Lightly mash the boiled vegetables using a potato masher, keep aside.
In a pan heat add 1 tbsp butter and 2 tbsp oil, add cumin seeds,when they start to splutter add chopped onions, saute till they become translucent.
Next add ginger-garlic paste and chopped green chillies, saute till the raw aroma is gone.
Now add tomatoes and cook on medium flame them till they become soft.
Next, add chopped capsicum, saute for 2 to 3 minutes, do not overcook the capsicum.
Now add all the dry spices and mix well, add the mashed vegetables and give it a good mix.
Add water as required, keep stirring occasionally and let it cook on medium flame for 10-15 minutes.
Check the seasonings and switch off the flame.
Add some lemon juice and garnish with fresh coriander leaves and onion slices.
Top it with some butter and serve hot with pavs.

For serving pavs, slice them from the center, spread melted butter generously and fry them on a hot greased tawa/pan.

Eggless Chocolate cake

noreply@blogger.com (Anonymous) — Wed, 16 Dec 2015 11:37:00 +0000

Rich, moist, egg-less chocolate cake that i made on my son's 7th birthday.
The recipe is simple but the cake is very special to me, so decided to share the pics and recipe here.
I also made his favourite party poppers, veggie pops, nutella fantasy, mocha cookies for the party.
Will share the recipes for other dishes I made for the party very soon.

Egg-less Chocolate cake with nutella frosting
Ingredients:
Dry ingredients:
1/2 cup wheat flour
1/2 cup all purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
Wet ingredients:
1/2 cup oil
1/2 cup milk(room temperature)
1/2 cup water(room temperature)
1 1/2 tbsp curd
1 tsp vanilla essence

Directions:
In a mixing bowl sift together all the dry ingredients, keep aside.
In an another bowl, add water and oil, whisk till completely incorporated, add milk and curd to this mixture, add vanilla and whisk well.
Now fold the sifted flour mixture into the wet ingredients gently.
Pour this batter into a greased baking dish.
Bake for 30-35 minutes in a pre- heated oven at 170 degree C.
Let it cool for 15 minutes in the dish and invert onto a rack and let it cool completely before doing the frosting.
I made two cakes with the same proportions and frosted it with nutella, added fresh fruits in the middle and decorated with all his favourite goodies :)

Dhabbe wala Kadhai Paneer

noreply@blogger.com (Anonymous) — Sat, 12 Dec 2015 07:50:00 +0000

Paneer/cottage cheese cooked with colourful bell peppers in a delicious and mouthwatering tomato based gravy along with aromatic spices, making it irresistible.

Let's learn how to make kadhai paneer step by step Dhabba style

Ingredients:

200 gms cottage cheese
2 onions finely chopped
1 onion diced
2 tomatoes finely chopped
3 tbsp tomato puree
1 tbsp ginger garlic paste
2 green chillies chopped
1 tsp kasuri methi
1 small green capsicum diced
1 small yellow bell pepper diced (optional)
1 small red bell pepper diced (optional) you can use capsicum only
Salt to taste
Red chilly powder to taste
1/2 tsp turmeric powder
1 1/2 tsp kadhai masala
1/2 tsp garam masala
1/2 cup milk
3 tbsp oil

Ingredients for kadhai masala

2 tbsp coriander seeds
2-3 dried red chillies
1/4th stick cinnamon
1 tsp cumin seeds
2 tbsp kasuri methi

Dry roast all in the ingredients in a hot pan till you get nice aroma, let them come to room temperature and grind them to a fine powder.

Directions

Heat oil in a pan, add ginger garlic paste and green chillies, saute till the raw aroma of ginger garlic is gone, next add chopped onions and cook till the onions become translucent.
Now add chopped tomatoes and cook till the tomatoes are soft.
Add tomato puree, salt, all dry spices, kadhai masala and cook for 2-3 minutes.
Now add diced peppers, cover the pan and cook on medium flame till the peppers are 80% cooked , we don't have to cook capsicum completely
At this stage add diced onions and kasuri methi, cook for 2-3 minutes.
Next add milk to the gravy and let it boil for 3-4 minutes.
Add cottage cheese cubes, cover and cook for 2 minutes on medium flame.
Switch off the flame, sprinkle garam masala powder and cover the pan.
Garnish with fresh coriander leaves, serve hot with paratha ,naan or rice.

Cheesy Bread Pops

noreply@blogger.com (Anonymous) — Wed, 09 Dec 2015 10:01:00 +0000

A quick snack/appetizer for kids that can be made in a jiffy when you are running out of time.
Ingredients:

4 slices of brown bread.
1/2 bowl mozzarella cheese
1 medium sized boiled and mashed potato
1/4 cup assorted finely chopped vegetables of your choice( I have used corn, bell peppers and tomatoes)
1/2 tsp Black pepper powder
Salt to taste
1 tbsp oregano seasoning
1 tbsp tomato ketchup
Candy sticks/cake pops stick

For more kids friendly recipes click baked pasta in a bun, nutella fantasy,cheesy party poppers,Gary-the snail

Preparation time :10 minutes
Cooking time :10 minutes
Yields: 4 bread pops
Kitchen equipments required: round cookie cutter, knife, chopping board, grater

Directions:

In a mixing bowl add boiled potato and 2-3 tbsp grated cheese, black pepper powder, salt and oregano seasoning, mix well and keep aside.
With the help of a cookie cutter cut round slices of bread.
Spread tomato ketchup on one slice, top it with 1 tbsp of cheese and potato mixture.

Cover this with another bread slice and lightly press it with your hands.

Now put some grated cheese and vegetables of your choice on the top slice.

Sprinkle some black pepper powder and oregano seasonings.
Preheat the oven for 10 minutes.
Bake for 6-7 minutes at 180 degree C
Insert sticks in the center between the two slices and lightly press it with your hands.

Serve immediately.

Keema Gobhi Matar

noreply@blogger.com (Anonymous) — Tue, 08 Dec 2015 10:51:00 +0000

Ingredients:

1 medium sized Cauliflower
2 onions finely chopped
1 tbsp ginger garlic green chilly paste
2 tomatoes pureed
2 bay leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder taste
1 tsp dry mango powder/amchoor powder
Salt to taste
Red chilli powder to tast
1/2 tsp carom seeds
1 tsp cumin seeds
1 tbsp lemon juice
Pinch of asafoetida
1/2 bowl fresh green peas
2 tbsp oil to cook
Few chopped coriander leaves

Preparation time :15 minutes
Cooking time: 20-25 minutes

Directions:

Wash, clean and grate cauliflower.
In a non stick pan, heat 3 tbsp oil, add cumin seeds, when the seeds start to splutter add carom seeds, bay leaves and asafoetida.
Next add ginger garlic and green chilly paste and saute for few seconds.
Now add chopped onions and saute for 4-5 minutes or till they change colour.
When the onions are done add tomato puree and cook on medium heat till the oil leaves sides.
Add all the powdered spices and cook for few seconds.
Now add green peas, cover the pan and cook for 6-7 minutes or till the peas are half done
Next add grated cauliflower, sprinkle few drops of water in the pan, cover and cook on medium flame till both the vegetables are cooked.
Sprinkle some lemon juice
garnish with fresh coriander leaves and ginger juliennes
Serve hot with Roti, paratha or tawa naan

Indian Masala tea

noreply@blogger.com (Anonymous) — Sat, 05 Dec 2015 10:03:00 +0000

If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited it will calm you. ~William Ewart Gladstone

One of the life's simple pleasures lies in sipping a hot cup of freshly brewed tea leaves with fragrant spices and condiments and biting a spicy VADA PAV , KACHORI OR FRITTERS on a cold winter day.

Sharing today traditional Indian masala chai recipe.

Ingredients:

20-25 green cardamom
1/4 th cup ground dry ginger powder/sounth
20-25 black pepper corn
10 -12 cloves
1 stick cinnamon
1 star anise(optional)
1/2 tsp fennel seeds(optional)
1/4 tsp nutmeg powder(optional)

Directions:

Grind all the spices mentioned above in a blender to a fine powder.
Store in an air tight bottle.

For making masala tea:

3/4th cup of water
Sugar to taste
1 tsp tea leaves
1 tsp chai masala
A small piece ginger (crushed)
2-3 basil leaves(optional)
1/4th cup milk

Directions:
Boil water in a pan, add sugar, tea leaves, chai masala powder along with crushed ginger and basil leaves. Boil it for 3-4 minutes on low flame, add milk and boil for another 3-4 minutes.
Serve hot.

For iced tea lovers try these refreshing flavours orange spiced tea or Earl grey & rose iced tea or Peach & apple iced tea

Tandoori aloo chaat

noreply@blogger.com (Anonymous) — Mon, 30 Nov 2015 13:13:00 +0000

First chilly evening here in Delhi, what could be better than having a tempting bowl of tandoori aloo chaat to enjoy this cold winter evening. Potato is such a versatile vegetable, you can make hasselback potatoes, baked potatoes or potato cups, stuffed potatoes or relish some simple tandoori chaat.

Ingredients:
10-12 baby potatoes

For marination:

2 tbsp hung curd
1 tbsp gram flour/besan
1 tbsp dried fenugreek leaves/kasuri methi
1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
Salt to taste
1 tbsp oil

Other ingredients:

1/4 th cup roasted peanuts
1/2 tbsp chaat masala powder
1 tbsp lemon juice
2 green chillies chopped finely
Some chopped fresh coriander leaves

To serve:
Mint coriander dip

Preparation time: 3-4 hours
Cooking time: 45 minutes
Yields: 2 servings

Directions:

Wash potatoes thoroughly and boil for 6-7 minutes in 2 cups of water.
Peel and prick potatoes using a fork, keep aside.
In a mixing bowl put all the ingredients mentioned for marination, mix them well.
Now add the potatoes in the marination and mix well using your hands.
Keep the bowl in refrigeration for at least 3-4 hours.
Pre-heat the oven for 10 minutes.
Line the baking tray with aluminium foil, brush the foil with little oil.
Place the marinated potatoes in the tray and bake for 35-40 minutes at 180 degree C

For serving:
Put the potatoes in a serving dish, add roasted peanuts, chopped green chillies, sprinkle some chaat masala and lemon juice and garnish with coriander leaves.
Serve hot with mint coriander dip.

Puran poli with katachi amti

noreply@blogger.com (Anonymous) — Wed, 25 Nov 2015 07:56:00 +0000

Puran poli is a sweet flat maharashtrian bread made usually during festivals or any auspicious occasion. I first had puran poli two years back in bangalore when my friend Madhuri sent me lunch box with Puran poli, katachi amti and batata bhaji on the occasion of Ganesha Chaturthi!
My Family enjoyed the meal, and I tried making puran poli the very next day using her recipe.

Ingredients:
For outer covering/poli

1 cup whole wheat flour
2 tbsp ghee/clarified butter
water to knead

For stuffing/ puran

3/4th cup skinless bengal gram/channa dal
3/4th cup grated jaggery
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
4 cups water

Directions:

Wash dal thoroughly under running water and soak for 30-40 minutes.
Pressure cook dal with 3 cups of water for 3-4 whistles, dal should be well cooked but not mushy, once the pressure is released drain the dal and save the stock/water for later use.
Mash dal with a potato masher.
In a non stick pan add mashed dal and grated jaggery, cook on low flame, stirring it continuously, in some time this mixture will start to thicken up.
Continue to stir the mixture, add cardamom powder, nutmeg powder, when the mixture starts leaving the sides switch off the flame, keep aside and allow the mixture to cool a bit.
Once is stuffing mixture comes at a room temperature, strain the mixture using a steel strainer.
Mean time, prepare the dough, In a mixing bowl add wheat flour, pinch of salt and clarified butter, mix everything using the tips of your fingers.
Add water to knead a soft pliable dough, cover with a wet muslin cloth and keep aside for 15-20 minutes.
Divide the dough and stuffing mixture into equal lemon sized balls.
Dust the surface with little flour, take one portion of the dough and roll into 3 inch diameter circle, put the stuffing ball in the center and fold the edges, make sure the edges are sealed well.
Flatten it with your palms and roll it gently and gently from all sides
Heat an iron/non stick skillet.
Place the poli on heated skillet and cook from both sides using clarified butter.
Serve hot.

Katachi Amti
Katachi amti is a seasoned dal water served usually with puran poli or rice.
Ingredients:

2 cup chana dal stock
2 tbsp Ghee
1 tsp red chilli powder
2 Bay Leafs
1/2 inch stick cinnamon
2 Cloves
1 tsp Goda Masala (see recipe here)
Few Curry Leaves
A pinch of Hing
Salt to taste
1/2 tsp cumin seeds
1/4 tsp turmeric powder
4 tbsp tamarind Pulp
1 tbsp jaggery
2 tbsp desiccated coconut

Directions:

Dry roast coconut in a pan till it gets light golden color, keep aside.

Take water from dal in a pan, add red chilli powder, salt, goda masala, bay leaf, cinnamon stick and clove to it.

Put that pan on medium heat and bring it to a boil.

Now add dry roasted coconut, tamarind pulp and jaggery to the boiled dal water and cook on medium heat for 15-20 minutes.

Meanwhile prepare the tempering.

Heat ghee in a pan, add mustard seeds, cumin seeds, hing, turmeric powder and curry leafs to it and pour this tampering over the amti.

Serve hot with Puran poli or rice.

Katachi amti recipe adapted from Madhurasrecipe

Goda Masala

noreply@blogger.com (Anonymous) — Wed, 25 Nov 2015 07:54:00 +0000

Goda Masala is a special aromatic spice blend used majorly in Maharashthrian cuisine giving the food a unique flavour!

Ingredients:
For dry roasting

1/2 cup Desiccated coconut
6 tbsp Sesame seeds

For roasting using oil

2 Bay leaves
8-10 Dried red chilies
1 tbsp Cumin seeds
3/4th cup Coriander seeds
1 stick Cinnamon
5-6 Cloves
10-12 Black peppercorns

Other ingredients

1 tsp Asafoetida
1/2 tsp salt
1 tsp turmeric powder

Directions:
Dry roast coconut and sesame seeds till it gets golden brown.
Roast all the other spices one by one with few drops of oil. Keep the heat on low to medium.
Let them cool completely and grind into fine powder. Store in fridge in clean airtight container.
Recipe adapted from Spiceupthecurry