- Heat 2 tsp of ghee in a pan, when its hot fry the raisins and cashews. Once the raisins balloon up remove and keep them aside. Now roast the coconut in the same pan, when done remove and keep aside.
- Add the remaining ghee and roast Rava till its well roasted and aroma starts coming out.
- In a bowl, take all the roasted rava, nuts, coconut and add the cardamom powder. Then add the sugar. Mix well.
- Soak the saffron strands in the warm milk for about 5 mins.
- Then slowly add the warm milk into the bowl of rava mixture. Check if you are able to make balls. When you find that milk added is enough to get you round ladoos, transfer it back to the pan and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.
Tuesday, June 30, 2009
Sunday, June 28, 2009
Ingredients: 1 cup boiled mashed potatoes 1/2 cup fresh/dried fenugreek(methi) leaves finely chopped 2 tbsp fine bread crumbs 1/2 cup sweet corn roughly grinded 2 green chillies finely chopped 1 tsp fresh lime juice 1 tsp sugar 1 tsp chaat masala Salt to taste 2 tbsp finely chopped coriander Bread crumbs to roll the cutlets in
- Preheat the oven to 200 degrees C.
- Mix all the above ingredients together nicely. Make sure you dont make it extremely mushy.
- Make small round balls and press them in middle to make flat round cutlets.
- Roll these cutlets in bread crumbs.
- Line the baking tray with foil paper.
- Grease the foil paper using little oil.
- Bake the cutlets for 15 mins on one side, flip and bake for another 15 mins until light brown on both the sides.
- Serve hot with sauce or coriander chutney. You can also use these cutlets in between the burger buns.
Thursday, June 25, 2009
- Mix the sugar and strawberries and keep aside for minimum 4 to 5 hours, until the berries have released water and become mushy.
- Blend together the strawberry and sugar until smooth. Add in little water if required. I did not add in any water as the juices released from strawberries were enough.
- Pass this through a sieve to remove the seeds and to get a smooth sorbet. If you like crunchy you can skip this step.
- Now add in the lime juice and mix well.
- Freez the sorbet in a broad flat vessel or you can even make lollies out of this.
- Remove from the freezer and refrigerate for 15 to 20 mins before serving, this will help the sorbet to become soft and you can easily scoop the sorbet.
- Scoop sorbet in glasses and serve chilled. You can drizzle little chocolate sauce if you like or garnish with colorful sprinkles.
Tuesday, June 23, 2009
- In a pan heat 1 tsp oil and add the chopped okras, cover them on medium heat until light browned and crispy on the edges. Turn off the heat and keep aside.
- In another pan heat 2 tsp oil for tempering, add mustard seeds, urad dal, red chillies, hing, curry leaves and bay leaf. As soon as the urad dal starts getting light brown in color add in the chopped onions and fry them until translucent.
- Add in the cooked okra pieces along with the rest of the masalas. Add few tbsp of water and cook for few mins.
- Lower the heat and add in the well beaten curd and fresh cream and mix well. Again you can add few tbsp of water to achieve the required consistency.
- Cover and cook for 5 minutes.
- Garnish with fresh coriander leaves and drizzle some ghee, serve hot with rice or roti.
Thursday, June 18, 2009
- Puree the tomatoes, onions and green chillies together in a blender until smooth.
- Heat oil, add in cumin seeds, as soon as the seeds start to splutter add in ginger paste and cook for few seconds.
- Add in the tomato and onion paste and all the masalas and little water, cover and cook for 7 to 8 mins until raw smell of onions disappears.
- Now add in the cooked chickpeas, cover and again cook the curry for 5 to 8 mins until thick enough.
- Garnish with sliced onions and coriander leaves, serve hot with bhatura or puris.
Wednesday, June 17, 2009
Sending this to SHF June 2009 hosted by Mansi where the theme for this month is "Fruit & Nut". Also sending this to Srivalli's Mango Mela.
I am also sending this dish to Mansi's Sweet Celebration event
- Puree the mango pieces in blender until smooth paste.
- Soak gelatine sheets in 1/2 cup water for 5 mins, until soft.
- Heat the fresh cream and sugar, turn off the gas as soon as the cream reaches a boil.
- Add in the gelatine sheets and mix well.
- Now add in the pureed mangoes and whisk until well blended. Adjust sugar if required, as I have topped the panna cottas with caramel topping I didnt make them too sweet.
- Pour in serving glasses, cover with a foil and chill in fridge for atleast 4 to5 hours, I chilled them overnight.
- For caramel topping, heat the sugar in heavy bottom pan preferrably non stick. After few mins stir using a wooden spoon, it will quickly turn into caramel sauce.
- When all the sugar is melted, remove from heat, add in chopped mangoes and hazelnuts and stir well, at this stage it will tend to harden up but dont worry it will eventually come to runny state. If required you can add in little water.
Monday, June 15, 2009
- Add the yeast, salt and sugar in warm water and keep aside for 10 to 15 mins until frothy.
- Mix both the flours, add in oil and warm water and knead into a soft dough.
- Flour a smooth surface and knead the dough for about 8 to 10 mins, until smooth and shiny.
- Transfer the dough into greased bowl, cover the top of the dough with oil and let it rest at a cool, dry place for about 2 hours.
- I covered mine with a foil and let it rest for 2.5 hours.
- The dough will rise almost double, punch the dough to remove the air. Divide the dough in 3 balls.
- For Pizza sauce, heat olive oil in a sauce pan, add finely chopped onions, sauce them until light brown, now add pureed tomatoes, salt, pepper and sugar. Cook for around 10 to 15 or until desired thickness achieved. Now add in fresh cream and basil leaves and simmer for 2 mins.
- Roll out the dough on a lightly floured surface. Top the dough with pizza sauce and veggies. Sprinkle cheese on top og the veggies.
- Bake the pizza at 225 C degrees for 30 to 35 mins, or until done.
Friday, June 12, 2009
- Cook the pasta in about 3 to 4 cups water, add oil and salt, cook till tender.
- For tomato sauce, grind together 3 quatered tomatoes with very little water in smooth paste. Pass through a sieve to remove the seeds.
- In a pan, heat butter, now add in chopped tomatoes and onions, sauce for about 2 to 3 mins, until onions become soft.
- Now add in tomato puree and tomato paste which we prepared earlier, mix well and cook for another 3 mins.
- Add dry basil leaves, salt, pepper and fresh cream and cook for another 2 mins.
- For Leek sauce, clean the leek well. Use only the white and light green parts of the leek and chop them finely.
- In a heave saucepan, add butter and finely cut leek pieces and sauce until light golden brown.
- Mix cornflour into milk and make a smooth paste.
- Add fresh cream and cornflour mixture into leek and mix well. The mixture will thicken very soon.
- Season it with salt and pepper.
- To serve, mix tomato sauce and pasta well together, add little leek sauce on top, garnish with few coriander leaves and serve hot.
Tuesday, June 9, 2009
- Preheat the oven to 180 degrees C
- Grease and line a rectangular baking tin or a bread tin.
- Beat together pureed bananas, sour milk,sugar and vanilla essence for about 2 mins until nicely blended.
- Now add in the dry ingredients in 3 turns and beat on lower speed for about a min.
- Now you can add in nuts/chocolate chips etc, mix well.
- Transfer the batter to baking pan and bake for 35 to 40 mins, until a toothpick inserted comes out clean.
- Remove and cool it for 15 to 20 mins, cut into slices and serve with a glass of cold milk.
Saturday, June 6, 2009
- Grind together tomatoes, cashewnuts, poppy seeds, green chillies and ginger paste into a fine paste preferrably without water.
- Heat oil, add in cumin seeds, cloves, dry red chillies, bay leaf, cardamons, asafoetida and whole peppers.
- As seeds start to splutter, add in the tomato paste and cook for 2 mins.
- Now add in turmeric, garam masala, pav bhaji masala, salt, sugar and fresh cream.
- Cook for 5 to 6 mins on medium heat, add little water if required.
- Now add in the boiled veggies and cover and cook for another 2 mins.
- Serve hot with rotis or parathas.
Friday, June 5, 2009
- Preheat the oven at 200 degrees C.
- In a sauce pan, heat olive oil, add in bell peppers, jalepenos, basil, spring onions, salt, pepper, sugar,red chilli paste and saute for 5 mins. You dont want to cook them mushy.
- Take a pastry puff sheet onto lightly floured surface, spread the bell pepper stuffing leaving little space on the sides. Top it with grated cheese and fold the sheet carefully into a tight roll sticking the sides together with little water if required.
- Cut 1/2 inch slices of the roll. Similarly stuff and roll the other 3 pastry sheets as well and cut them into slices.
- I have used my pizza dish to bake the swirls, you can use the normal baking dish.
- Line the baking dish with a parchment paper or foil and bake them for 20 to 30 mins or until light brown.
Thursday, June 4, 2009
- Wash and soak the basmati rice in cold water for about half an hour.
- Warm the 1/2 cup of milk and add the saffron strands and let it sit for 5 mins.
- In a big vessel, preferrably non stick heat ghee, add in cardamon, bay leaf, pepper corns, slit green chillies, cinnamon sticks, cashews and raisins.
- Saute the dry fruits for about a min, now add in sliced onions and saute for another 2 mins.
- Now add in soaked rice, carrots and peas and saute for another 2 mins. Rice grains should be nicely covered with ghee.
- Mix together saffron milk and 1 1/2 cups of water and add in the rice.
- Season the rice with salt to your taste and cook on medium slow heat for about 15-20 mins.
- Make sure you donot add more water as we dont want to make rice mushy.
- Garnish with few saffron strands and fresh coriander.
- Serve hot with raita and pickle.