Mouthwatering Treats to enjoy over the weekend!!

I love making sweets. They are very important part of my life.. Making them is as much fun as eating .. Here is some sweets to keep you busy this weekend!! Have fun cooking.!

kaju katli

Frozen Banana Pops

Gulab jamuns

Waffles

Tiramisu Shots

Coconut Pineapple Cake

Eggless Orange cranberry bread

Enjoy!!

Kaju katli

Ingredients
Cashew nuts - 1 1/4 heaped (Like a mountain and not leveled)
Sugar - 1/2 cup heaped
water till the sugar is submerged or 1/4 cup 
Ghee - as required for greasing your hands while kneading
Milk - 1 tbsp or as required

Method

1. Powder the cashews in a dry mixer. You need to be little careful , just grind it in a stretch. Do not pulse, just keep grinding until you get fine powder.This will not take much time. (Never grind the cashew directly taken from the fridge,it has to be at room temperature) .
2. Boil sugar and water. Keep stirring. The syrup should be a 1 thread consistency. 
3. To check the consistency place a drop of syrup on a thumb and it should make one thread while rubbing and pulling the drop between the finger and thumb.
4. Also another way is keeping a little water in a small bowl. just pour few drops in the water to check the consistency. when to sprinkle the drops it should lay a fine thread that doesn't  gets dissolved in water immediately when you touch.
5. At this stage, lower the flame. Add the powdered cashew and keep stirring for 3-4 minutes on a low heat.
6. Once your mixture gets thick and starts boiling, turn off the heat. 
7. Smear your hands with water and test by rolling a small pinch of the mixture in between ur fingers. You should be able to form a non sticky ball. Keep stirring till mixture turns more like a dough.
8. When the mixture is still warm,take it to another clean platform/countertop or plate and keep kneading. Mine was a bit dry, so I sprinkled some milk and kept kneading.The dough was grainy till then, but after kneading the dough really became smooth.
9. If you want u can use little ghee while kneading.
10. Divide the dough into 3 equal parts. For one keep it as it is. For another Dissolve saffron in milk and add to the dough to make it yellowish. And to the last add orange or red food color.
11. Roll the white dough into thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.Or you can make cylindrical rolls too.
12. From the yellow and orange you can make desired shapes you like. Like apples oranges etc. 
13. you can even add nuts or sandwich them. 
14. Be creative this Diwali and aww you guests!!

Happy cooking!!

VEGGIE SHOOTERS AND CUCUMBER BITES!!

Festive season has arrived! Diwali, Thanksgining, Christmas.. Celebrations are in the air...The time when you host a party and entertain the guests. So here are some appetizers for you. Quick and easy to make. If you have the dip ready then this mini wonders are made in no time. 

VEGGIE SHOOTERS

Ingredients
Carrots - One carrot cut into strips
Celery - 2 Stalks cut into strips

For the dip you will need
Mayonnaise - 1/4 cup
Sour cream - 2-3 tbsp
Parsely and dill - 1/2 tsp
Italian seasoning - 1/4 tsp
Salt and pepper to taste

Method

1. In a small bowl combine the Sour cream, Mayonnaise, Parsley, dill, salt, Pepper and seasonings.
2. Mix well. 
3. Place about 1 tbsp of dip in each glass. Place the strips of vegetables on top. Serve cold !!! 

CUCUMBER BITES

Ingredients

Cucumber slices of 1 cucumber

Dip used in veggie shooters

Olives 

Method

1. Slice the Cucumbers into 1" slices.
2. You can scoop out the seeds from the centre if you want leaving a little to hold on the dip. 
3. Arrange the cucumber slices on the plate and  Put the dip on each of them.
4. Top it up with olives and insert the toothpick. Serve !!!

Happy Cooking & A very Happy Diwali!!

INDIAN CLASSICS # 3 DAAL BAATI CHURMA

If you ask anyone one about Rajasthani food, the first thing that you will hear is Daal baati churma.  The most popular item on the Rajasthani Menu. Simple yet beautiful combination of lentils. This particular combo consists of the Panchmel Dal (made of five lentils but here i used 4) and the Baati (a hard flaky bread usually baked over firewood or over kandas - ie cow dung cakes). Baatis can be baked in a gas tandoor or an electric oven as well (which is what I did). The steamed version of the Baati is known as the Bafla baati. And irrespective of their cooking technique they are always served dipped or i can say drenched in ghee (I have avoided that here) and accompanied by the Panchmel dal and choorma (deep fried or baked dough, crushed and mixed with sugar or jaggery and mixed nuts). This trio makes for a delicious, filling & satisfying meal.

For making Daal you will need :

Chana daal - 1/8 cup
Tuver daal - 1/4 cup
Urad daal - 1/3 cup
Green split moong daal - 1/3 cup
Oil/Ghee - 2-3 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp 
cloves - 2
Bay leaf - 1
Asofoetida - a pinch
Turmeric powder - 
Chopped onions - 1 medium
Tomatoes - 1 medium sized (chopped)
Ginger-Garlic-Green chili paste - 1 tbsp
Salt to taste
Garam masala - 2 tsp
Red chili powder - 2 tsp
Coriander cumin powder (Dhanajiru powder) - 2 tsp
Lemon juice - 1 tsp

Method

1. Wash the daals in running water 2 to 3 times.
2. Add about 3-4 cups of water. Pressure cook the daals till the daals are cooked perfectly. (it takes 3-4 whistles)
3. Heat Oil/ghee in a pan.(ghee adds the authentic flavor to the daal but u can cut down calories by adding oil)
4. Add mustard seeds and cumin seeds.Once they start spluttering add cloves, bay leaf and asofoetida and onions.
5. Cook till the onions are tender then add tomatoes.
6. Mix well. Add Cooked daal, turmeric powder and salt. Adjust the consistency by adding water. 
7. Let it cook on medium flame for 10 minutes.
8. At the end add gharam masala , Red chili powder , dhania jeera powder and lemon juice and cook for another 5 minutes.
9. Daal is ready!! 

For making Baati you will need :

Coarse wheat flour - 1 cup
Fine Sooji - 2 tbsp
Carrom seeds(Ajwain) - 1/4 tsp
Salt to taste
Fennel seeds - 1/2 tsp
Cumin seeds (Jeera) - 1/4 tsp
Baking powder - 1/4 - 1/2 tsp
Yogurt - 1 tbsp
Ghee - 2 tbsp
Water - As needed

(Note: If coarse wheat flour is not available, you can use regular whole wheat flour. then measurement of sooji will vary:
flour - 1 cup
Sooji - 1/4 cup)

For making Churma dough you will need

Coarse wheat flour - 1/2 cup
Ghee - 1/8 cup or 2 - 3 tbsp
Cardamom seeds powder/Elaichi powder - 1/4 tsp
Mixed nuts - 1/2 cup
Sugar - 1/4 cup
Ghee - 2 tbsp at the time of mixing 

Method

1. Take all the ingredients except water in a deep bowl. Mix exerything with hands to make a crumbly mixture. This step is important before kneading as it will make your baati crumbly yet soft from inside.
2. Then slowly add water to make a semi soft but more on firm side dough.
3. Cover and let it sit for 15-20 minutes.
4. Meanwhile you can make churma dough too.
5. In another bowl Mix flour and ghee to make a crumbly mixture. Add water and make a semi soft dough.
   
6. Once both the dough are ready, Preheat oven at 350 º F.
7. Grease the baking tray. 
8. Make golf ball sized rounds from the baati dough and arrange them on the plate.
9. From the churma dough, its ok if you dont make rounds. make any shape u like.  At the end we are going to crush it in the blender. 
10. Bake for 15 minutes. Check the baatis and turn upside down. you will see a nice golden brown color. Apply ghee and bake for another 15-20 minutes.
11. Baatis are ready. Let it cool on a wired rack.
    
12. Now in a blender mix all the nuts, Sugar, cardamom powder & ghee. Pulse them once or twice to form a crumble but not a fine powder.
13. transfer to a bowl. Now break the churma baatis and pulse them in a blender too.
14. Mix both the nuts mixture and baati mixture together. Add ghee if required and mix well with hands.
15. The churma is ready to serve too.
    
16. Assemble everything and serve with papad, onions and fried garlic on side.

[How to eat: In a bowl break baatis into small pieces. Add daal on top. Sprinkle onions and Enjoy!!]

Without oven

[If you dont have oven you can make baatis by frying them. After you make the dough balls Heat some water in a deep pot. Once it starts boiling drop the baatis in there. Cover and steam for few minutes till the balls starts floating.Donot stir otherwise it can break.

Remove in a tray  and let it cool. once its cool you can fry them ]

Happy cooking!!

QUINOA STUFFED ZUCCHINI AND YELLOW SQUASH BOATS - With Persimmon and Pomegranate Relish!!

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for pasta and rice. 
It is one of my favorite health foods! 

You might think this is a grain. But actually they are seeds like sago(sabudana) thats fluffs and get transparent when cooked.  I usually cook quinoa pulav with veggies and spices. It is light and healthy. But sometimes it gets boring and monotonous. So trying something new took me to realsimple.com. I liked the concept and with little variation i made my new favorite quinoa recipe. I am sure you willl love it too.

Ingredients
Zucchini and yellow squash - 1 each (that will make 4 boats.)
Olive oil - 2 tbsp
Mozzarella cheese - 1/4 cup

For stuffing
Quinoa- 1 cup
Tomatoes- 1 medium sized chopped
Bell peppers - 1/2 chopped 
Onions - 1/2 chopped
Ginger-Garlic paste - 1 tsp
Salt  to taste
Cilantro - 2 tbsp chopped
Italian seasoning(Dried Basil,Oregano,Thyme,Chives & Sage Mix) I used ready made available in stores.
Red pepper flakes - A pinch or as per taste.
Crushed pepper -  1/4 tsp
Feta cheese - 1 tbsp (optional)
Method

1. Wash Quinoa under running water for at least 2 minute. Rub and swish the quinoa with your hand while rinsing.
2. Measure out 1 cup quinoa and 2 cups liquid. Bring water to boil. Add quinoa and once it starts boiling lower the heat and cover.
3. Cook for 15 minutes.  Remove lid , fluff with a fork and cool.
4. Heat oil in a wide pan. Add Ginger garlic paste and onions. Cook till the onions are transparent . Add tomatoes & bell-peppers and give a nice stir & cook for 2 to 3 minutes.
5. Add cooked quinoa to the veggies along with salt , pepper, red pepper flakes( you can avoid if you dont want it to be spicy)& Seasoning mix and feta cheese.
6. Mix everything well. Stuffing is ready.
7. Preheat oven to 400 degree F.(200 degree C)
8. Line the baking tray with Parchment paper or aluminium foil. 
9. Slice the Zucchini and squash in half lengthwise. Carve out the seeds using spoon to make boats.
10. Spray them with olive oil , salt and pepper.
11. Fill the boats with the stuffing and place on baking tray. Sprinkle cilantro in top.
    
12. Cover them with Aluminium foil and bake in the oven for about 15 minutes.
13. After 15 minutes Sprinkle the mozzarella cheese and bake until the cheese melts. For about 10 minutes. (Do not cover them with foil at this step) Make sure not to burn the cheese.
14. The Zucchini boats are ready to serve . Serve with any sauce of your choice and the salad on side. I made Persimmon pomegranate relish. 

Persimmon-Pomegranate Relish

Ingredients

Persimmon - 1 chopped

Pomegranate seeds - 1/4 cup

Red bell peppers chopped - 3 tbsp

Chopped almonds - 2 tbsp

Salt to taste

Mint leaves - 4-5 leaves chopped

Lemon juice - 1 tbsp

Red chilly flakes - 1/4 tsp

Method

1. Mix all the above ingredients in a bowl. Add seasonings and lemon juice. Serve..

Happy cooking!! Enjoy!!

INSTANT GULAB JAMUNS

Gulab jamun! A popular Indian dessert..The term Gulab jamuns is adapted from a persian word - GULAB means Rose & JAMUNS (Java plums) fruits grown in India mostly similar in shape.

Unlike its name, there is no Rose in it, but sometimes people add Rosewater to the syrup. I personally don't like rose water in it so i have skipped that part.

Gulab jamuns are originally made from Khoya/mava . But today i am going to make it from Ready mix available in stores.

Ingredients

Gits Gulab jamun mix - 1 cup (100 gms)
Water or Milk - 1/4 cup
Oil or Ghee for frying.
Sugar - 300 gms
Water - 400 gms
Cardamom/Elaichi powder - a pinch
Saffron strands - few

Method

1. Take sugar in a deep pan. Add water to it and bring it to boil. 
2. Once it starts boiling let it boil for 5 minutes more on a medium flame.
3. Turn of the heat and add saffron strands and cardamom powder. 
4. Sugar syrup is ready.
   
5. Now open the mix and transfer it to a mixing bowl. 
6. Add milk/water to the mix. Knead gently into a soft and smooth dough. 
7. Milk adds richness to the gulab jamuns but it is completely optional.
8. Apply ghee or oil on both palms and shape round and smooth jamuns. 
9. Make sure to avoid cracks on the dough. But its okay if you have one or 2.(Not many)
   
    
10. Deep fry these jamuns in oil on medium to low heat until golden brown. The Oil should not be too hot otherwise the jamuns will burn and turn black. Also they will not be cooked from inside.
11. Drain oil and soak this jamuns in sugar syrup. The syrup should also not be cold while adding jamuns.
12. Allow these jamuns to rest in the syrup for 2 hours or till the syrup is soaked completely. 
13. Gulab Jamuns are ready to serve ! Eat hot or chill.. Either way its yummy!!

Happy Cooking!! Enjoy!!

Sprouted moong Breakfast Dosa!!

Moong Sprouts or green grams are always very healthy and even tasty when it’s done right. It contains ample amount of proteins and vitamins. It’s very easy to make and you can serve it as a lunch or even a snack. It can make a healthy alternative to any oily snacks. Almost all grocery stores carry them. They can be prepared at home. Soak the whole moong beans in water overnight. In the morning wash them and drain the water. Then hang them or cover them in moist muslin cloth for 10-14 hours or till you see the sprouts coming out (depending on climate). You can even cover them with a wet paper towel if you don't have a muslin cloth. That works fine too. Sprinkle water frequently if the cloth becomes dry. When the beans starts germinating and develop short shoots they are ready to eat. The slightly crunchy texture and sweet flavor of bean sprouts makes them a popular addition to an assortment of dishes.

Ingredients

Moong sprouts - 1 cup

Sooji - 1/4 cup 

Rice flour - 4-5 tbsp 

Ginger - 1 inch  thinly sliced

Green chili - 1 

Cumin seeds - 1/4 tsp

Salt to taste

Chopped onions and cilantro (optional)

Method

1. In a grinder add Moong beans, Sooji, Rice floor, Ginger, Green chili, Cumin seeds and Salt.
2. Grind them to a smooth paste adding water.You should get a consistency similar to normal dosa batter.
3. Transfer it to the bowl. Adjust the consistency if needed.
4. You will see bubbles in the batter and that's the sign of a good batter.
5. Heat a nonstick pan and grease it with 2-3 drops of oil. And then sprinkle water to balance the temperature of pan.
6. Pour a spoonful of mixture on the pan and spread it in a circle to make a thin dosa or as you like.
7. Turn to the other side after 2-3 minutes.
8. You can sprinkle chopped onions and cilantro over it to add taste.
9. Serve hot with powdered coconut podi or garlic cilantro chutney. 
10. Dosa, chutney and Hot tea!!  A perfect breakfast!! 

Enjoy!!!

Indian Classics # 2 UNDHIYU - Step by step recipe

I have been on a bit of a short break from blogging since I have just been busy with lots of small stuff that needed to be done. Studying, Homeworks and ample dose of utter laziness to the mix and you’ll have some idea why I haven’t got around to sitting down and writing a post.
I have been doing a fair amount of cooking for the blog all through this time, but just haven’t got around to editing the photographs and been able to write up posts to accompany them. 

My recipe for today is a Gujarati special and one of my favorite Undhiyu. Undhiyu is the mixed vegetable casserole kind of dish made with variety of spices and coconut.

"Undhu" in gujarati means upside down. So traditionally it is made in an earthen pot upside down and cooked underground with fire from above. And it is served with Puris.. During uttarayan/Makar sankranti it is specially made !!

Ingredients

Boiled Tuvar lilva - 
Boiled Surti papdi - 
Potatoes - Peeled and cut into cubes
Eggplant/Brinjal - cut into cubes + 2 for stuffing
Sweet potatoes - 2-3 Peeled and cut into cubes 
Banana - 2 
Oil for frying + for cooking
Carom seeds/Ajwain - 1 tsp
Cumin seeds/ jeera - 1tsp
Hing/Asoefoetida - 1 tsp

To make masala you will need

Till sesame seeds - 1/8 cup
Coarsely ground peanuts - 1/8 cup
Red chilli pwder - 3 tbsp
dhana jiru - 2 tbsp
cumin seeds - 1 tsp
hing - 2 tsp
cashews - 12-15
Green garlic - 1/8 cup
Coriander leaves - 1/4 cup
garam masala - 2 tbsp
salt to taste
sugar - 1-2 tbsp
green chili paste - 2 tbsp
ginger paste - 2 tbsp
garlic paste - 2 tbsp
shredded coconut - 1/4 cup
lemon juice - 2 tbsp
Oil - 4-5 tbsp
Raisins - a handful

For Muthiya

Besan - 1/2 cup
Wheat flour - 2-3 tbsp
Methi leaves/ Fenugreek leaves - 1 cup finely chopped
Oil - 3 tbsp
turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
salt to taste
sugar - 1 tsp 
Ginger green chili paste - 1 1/2 tsp

Method

1. Peel the potatoes , Sweetpotatoes and cut into cubes. Also cut eggplant into cubes leaving 2 for stuffing.
2. Fry potatoes, Eggplant and sweet potatoes untill golden brown.
   
3. Boil both tuvar lilva and papdi in pressure cooker.
   
4. Now we will make masala. In a plate take all the ingredients.
5. Mix everything well with your hands to make a nice crumbly mixture.
6. Now cut the eggplant into slits halfway. Then stuff the mixture in it . And steam it. 
   
   
   
   
7. Now we will make muthiyas. To make a dough take besan and wheat flour in a bowl.
8. Now wash and add methi leaves. Add ginger green chili paste, salt, sugar, turmeric powder, red chili powder and oil. Mix everything well and make a dough using water little at a time. We need semi soft dough. 
9. Once the dough is ready make small dumplings out of it and fry them in oil on a medium flame.
   
10. In a large pan heat about 8-10 tbsp of oil. (you need good amount of oil to make undhiyu but if u are wishing to cut down calories you can use less)
11. Add Ajwain, cumin seeds and 1 tsp of hing. After it crackles turn of the heat and add all the vegetables to it along with beans.
12. Once the veggies mix well with oil add the masala mixture and mix well.
13. Now turn on the heat. Pour about 1/4 cup of water and let it cook for few minutes.
    
14. Now cut the bananas into pieces. Donot peel the banana. ( i made 3 equal pieces from one banana) Then Make a vertical slit on the banana halfway so that the spices and flavors are absorbed inside the banana and seconly when you eat, its easy to peel if you have slit.
    
15. Add bananas and muthiyas in the end. Let it cook for few minutes. serve hot with puris or parathas and dahi..
    
16. Enjoy!!

Happy cooking!!

PANEER TIKKA IN OVEN

Ingredients

Paneer - 150 gms cut in cubes

Red/green bell peppers(capsicum) - 1/2 cup cut in cubes

Onions - 1 cut in cubes

tomatoes - 1 deseeded  and cut in cubed(It should be hard and not soft one)

Hung curd/strained yogurt -3 -4 tbsp or more if necessary

Red chili powder - 1 tsp

turmeric powder - 1/8 tsp

Garam masala - 1 tsp

Salt to taste

Crushed black pepper - 1/2 tsp

Lemon juice - 1/2 lemon( 1 tbsp)

Chaat masala -  to sprinkle on top

Oil - 1 tbsp + for greasing

Skewers

Method 

1. Cut the paneer into bite size cubes. (Cut the cubes not too big not too small, so that the marination gets infused inside the paneer.
2. In the similar way cut all the veggies into cubes.
3. In a deep bowl mix the the ingredients; Yogurt, red chili powder , turmeric, garam masala, crushed pepper, lemon juice, salt and a tbsp of oil to marinate the paneer pieces.
4. Marinate the paneer pieces, make sure you coat each and every piece. Refrigerate for at least 2 hours.
5. When you are ready to make, grease the skewers and a grill/pan. 
6. Preheat the oven to 350 F.
7. Arrange the paneer, capsicum and tomato in the skewers. Brush them generously with oil. (Soak the wooden skewers in water for at least one hour before baking,which prevents burning of the skewers..)
8. Bake them for 15-20 minutes or until the edges of paneer starts browning. 
9. After done,again brush them with oil and serve hot with green chutney..
10. You can even sprinkle some chaat masala and lemon juice over this paneer tikka before serving.
11. Enjoy!!

Eggless waffles with blueberry sauce

When in India i never had waffles!! Actually never heard of it. After i came to US i tasted this recipe at a local restaurant in Oregon. I like waffles more then pancakes due to its crispy texture.

I don't cook eggs at home so i always wished..  to make eggless waffles at home. It was then i landed on this recipe from egglesscooking , which was actually for pancakes. I made little bit of changes and it worked really well; and i was able to make an awesome n fluffy waffles. YOu wont even realize that there is no eggs. 

 But yes , Eggless waffles take little more time to get crispier so u will have to have patience. 

You can top your waffles with so many different toppings. Like honey, Maple syrup, Butter, Berry sauces or any chopped fruits of your choice. 

Ingredients

All purpose flour - 1 cup
Banana - 1 mashed
Salt to taste
Baking powder - 1 tsp
Baking soda - 1 tsp
Water as needed

Method

1. Whisk flour , salt , mashed banana and baking powder in a deep bowl.
2. Slowly add water to make a nice but not too thick batter.
3. Add baking soda and stir well. you will see bubbles forming.
4. Your batter is ready to use.
5. Pour over the waffle maker plate and toast until its light to golden brown.
6. Serve hot with maple syrup and butter on top, or the blueberry sauce and any fruits you like!!
7. Your breakfast waffle is ready !! Enjoy !!  

For blueberry sauce

Blueberries - 2 cup fresh blueberries
Sugar - 1/2 cup
Water - 1/2 cup
Cornstarch - 1 tbsp
Lemon juice - 1 tbsp
Vanilla extract - 1/2 tsp

Method

1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a separate bowl mix cornstarch with 1 tbsp cold water.
3. Slowly stir the corn starch into the blueberries.Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla extract.
5. Homemade blueberry sauce is ready!! Serve as a waffle or pancake topping!!

Happy cooking!!