Bean Sprouts Salad Spring Roll

Bean Sprouts Salad Spring Roll

 

This Bean Sprouts Salad Spring Roll recipe is Vietnamese cuisine inspired salad. I give credit to my very dear friend Anaya for this recipe and she in turn gives credit to her friend and food network. No matter what changes we make, this spring roll is tasty, healthy, very filling, very colorful, and easy to make. It has always been a very big hit whenever I have taken to potluck. Hope you all enjoy it. This versatile spring roll can be eaten with mint sauce or cilantro. I have used mint dressing in this recipe. I especially like this since it is not fried, tasty and a healthy salad which I like to skip a meal and eat this instead.
Preparation time: 30 minutes
Chopping time: 15 minutes
Ready in: 30 minutes
(Additional time required for dressing preparation which will be mentioned below.)
Serves: 5
Makes: 10 rolls.
Ingredients:

• 3 Cups Bean sprouts
• 1 Cup Carrots (thin French cut)
• 1 Cup Beets (thin French cut)
• 1/2 Cup Cilantro (finely chopped)
• 1/3 Cup Roasted peanuts (skin removed)
• 1 tsp Black sesame oil
• 1/4 tsp Salt (or to taste)
• 1/4 tsp Pepper powder (or to taste)
• 1 Green chili (finely chopped)
• 1/2 Lime juice (squeezed)
• 1 package Rice spring roll wrappers

Mint Dressing:
Preparation time: 10 minutes

• 1/2 Cup Mint (chopped)
• 2 Green chillies
• 1/2 tsp Ginger (shredded)
• Salt to taste
• 2 tbsp Jaggery
• 1/2 Cup Water (or more – to use in the blender)

Dressing Preparation

1. Mix everything in a blender.
2. Adjust chilies and salt according to taste.
3. Dilute more if desired.

Method:

1. In a mixing bowl take 3 cups of bean sprouts and set aside.
2. Cut carrots and beets into thin strips and add to bean sprouts. Chop cilantro and green chilies finely and add to the bowl.
3. Dry roast 1/3 cup of peanuts without oil and mix it in.
4. Add I tsp of black sesame oil, salt, pepper powder, lime juice and set aside for 15 minutes.
5. Now take the rice paper wrapper (Available in all Chinese/Vietnamese grocery store) and follow the instructions on the wrapper to fold it.
6. Divide the salad into 10 equal parts or stuff in a handful at a time.
7. Most of the rice paper needs to be soaked in water for 2-3 minutes and put the stuffing in and roll it. Once put in water it becomes very soft and pliable.

Tips

1. Tastes best when served immediately after the salad is wrapped.
2. If planning to make for a party, make the stuffing ready and wrap it 30 minutes before or if wrapped at an earlier time, roll each wrap in saran wrap so that it does not stick to each other.
3. Be innovative and add vegetables and nuts as per your taste.
4. Serve on a fancy bowl or lettuce.

Kidney Beans Salad with Minty Yogurt Dressing

Kidney Beans Salad with Minty Yogurt Dressing

 A healthy bean salad with an Indian twist is something that can bring you accolades in a party. This protein packed salad brings with it goodness of fresh and colorful veggies.  Couscous adds to the fiber content of the salad while the minty yogurt gives it an Indian touch and that extra zing!, keeping the calories under count too. At times this can also serve a full meal on its own! The veggies for this salad are chosen such that you can make this salad ahead of time ( to lessen that last minute hush hush) and it will not turn soggy/watery or have that oniony smell. What more can you ask from a simple salad recipe!

Ingredients:
For the Salad:

• 1 cup Kidney Beans (I used a mix of the dark and light variety)
• 1 cup finely cut veggies: red, green and yellow capsicum, boiled corn kernels, celery.
• 1/4 – 1/2 Cup couscous (as per your choice)
• Lemon juice – to taste

For the Dressing:

• 1 Cup yogurt (I used Greek style Yoghurt)
• 1 Cup fresh mint leaves
• Handful of fresh coriander leaves
• Chopped tomato – half
• Garlic cloves and ginger – to taste (optional)
• Chaat masala, salt, black salt, red chili powder, black pepper powder, green mango powder, anardana powder – To taste.

For Garnishing and serving:

• Fresh Coriander and mint leaves
• Lettuce leaves
• Some chopped capsicum, boiled corn etc.

Method

1. Wash and soak kidney beans overnight in sufficient water. Pressure cook or boil them till cooked. The beans should retain the shape and should be well cooked. Set aside for cooling.
2. Wash and drain cous cous properly. Add enough warm water to soak it and leave aside for 10-15 minutes.
3. Grind together mint leaves, coriander, and garlic, ginger, chopped tomato, all spices for the dressing. You can add green chilies if you like your salad hot.
4. Mix the above with hung yoghurt. Make sure the yoghurt is thick as we do not want the salad to turn watery.
5. In a big bowl, add the boiled beans (just press them little so that they open up a bit; this will help the dressing seep into the beans and impart them some flavor but make sure they still retain their shape). Now add cut vegetables and the minty yoghurt dressing and well.
6. Fork through the cous cous so that the grains separate. Add this to the salad bowl and give it a good mix. Finally add some lemon juice and mix. Do a taste test and adjust salt if needed.
7. For an eye catching presentation, serve a portion each on Lettuce leaves such that the leaf serves as a plate as well for individual serving!  Sprinkle some cut veggies and mint and cilantro leaves!

Variations and tips:

1. If you have mint chutney on your menu with some starter, this salad is a must! Just mix green chutney and yogurt, throw in some more spices and Voila! You have the dressing ready in a jiffy.
2. Although capsicum and celery are enough to give a crunch, but still if you really do want to have onions, add them just before serving. It will look fresh as well as avoid that smell. Tomatoes are also grinded and not added directly as they tend to release water and the salad can’t be made ahead of time.
3. This can be made with only coriander if mint is not at hand. But adding mint makes it unique and so very flavorful! Try using dried mint instead but you will lose on the flavor.
4. Yogurt should not have extra water; else the salad will go runny.
5. Instead of yogurt, you can make a simple cream/sour cream dressing as well but that adds to the calorie count too!
6. You can use sprouted moong, moth instead of kidney beans but it tastes great with kidney beans; you will have to take my word for that.
7. You can use dried herbs as well like oregano, parsley or herb mixture of your choice. Options are endless!

Serving Options:

1. Serve it as a starter with corn chips.
2. It goes very well with Rice/Biryani or even bread or chapattis for that matter.
3. Use it as a noteworthy addition to your next scrumptious party menu.

Mixed Sprouts and Arugula Green Salad with White Bean Dressing

Mixed Sprouts and Arugula Green Salad with White Bean Dressing

My recipe for this month’s contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited.
Serving size: 3-4 people
*The recipe photo shows serving size of one person.
Ingredients:

• Quarter cup (4-5 tablespoon) sprouted Kala channa (Bengal gram)
• Quarter cup sprouted Red Kidney beans
• Quarter cup sprouted Black beans
• Quarter cup sprouted Moong beans
• 10 cherry tomatoes cut into two pieces
• 1/2 cup Red Cabbage chopped
• 1/4 cup of Poblano Pepper chopped bite size
• 1 carrot cut into bite size
• 2 Sweet Red Mini peppers chopped into bite size
• 2 Sweet Yellow Mini peppers chopped into bite size
• 2 Sweet Orange Mini peppers chopped into bite size
• 1 seeded and chopped green chili
• 1 stick of celery chopped
• 1 small Mexican mango cut into bite size
• 2 cup of arugula green (I also mixed a small amount of watercress green)
• 1 teaspoon of olive oil
• 1 teaspoon of cumin seed

For Salad Dressing:

• Quarter cup (4-5 tablespoon) white beans washed and soaked in about 1 cups of water overnight.
• 1/2 tablespoon black pepper
• 1 and 1/2 teaspoon Salt, adjust to taste
• 1 teaspoon Red chilly powder
• 1/2 tablespoon vinegar
• 10 dashes of Balsamic vinegar
• 1 tablespoon lemon juice, adjust to taste
• 1 tablespoon ginger juice or adjust to taste
• 2 tablespoon olive oil
• 1 Orange
• Zest of 1 orange
• Zest of 1/2 Lemon
• Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
• 1 and 1/2 tablespoon fresh Dill
• 1/2 cup of water

For Garnish

• Slices Cucumbers, Radish, and Carrot

Method
For Dressing

1. Drain the white bean and wash it.
2. In a pressure cooker add white beans with 1 and 1/2 cup of water.
3. As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
4. Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
5. Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
6. In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one’s own choice).
7. Next add orange zest and the juice of a orange. Stir.
8. Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
9. Add the spices, salt, red chilly powder, black pepper. Stir.
10. Now add Mini peppers and Dill. Mix well and keep aside.

For Salad

1. Cook sprouts bean separately in 1/4 cup of water.
2. First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
3. Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
4. Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
5. Next cook the moong sprouts for 5 min. Drain and keep it aside.
6. Let the sprouts cool to room temperature.
7. Heat oil in pan on medium heat, add cumin seeds.
8. After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
9. Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
10. In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
11. Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
12. Serve and Enjoy!

Serving Suggestions

1. May mix all the dressing at once or may pour some over the salad.
2. This salad could be served as side dish or can be eaten as a main dish.

Tips:

• Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)

Notes:

• It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
• Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.

Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

This Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing recipe is full of color and bursting with flavors and textures. The best way to serve this salad is both hot and cold at the same time…. Confused!? Well, don’t be…. One ingredient is warm and the rest of them are cold. The best thing is that the cup in which it is served can also be eaten (so minimal washing after). That is a well deserved bonus for all the busy bees out there.
Ingredients:

• 1 Can of Cannellini beans (400gm)
• 2 Celery sticks
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Ripe avocado
• 1 Cucumber (medium)
• Mint leaves (handful)
• Coriander leaves (handful)

Salad dressing:

• 70 ml Ready made tomato juice
• 25-30 ml Lime juice
• 1-2 tbsp Flax seed oil
• Lemon thyme (few sprigs)
• 2 Garlic pods (small)
• 1 Thai red chili
• Salt (to taste)
• Pepper powder (to taste)

Lettuce Prep:

• Whole iceberg lettuce leaves or gem lettuce leaves : 3-4
• Wash and trim the edges of the leaves.
• 1/2 hour before serving time, take a large bowl of cold water and add ice cubes.
• Plunge the lettuce leaves in this ice cold water.

Method

1. Wash and chop the veggies. Keep the chopped avacado in a seperate bowl. Refrigerate rest of the veggies.
2. Wash the mint and coriander leaves and chop coarsely
3. Grate the garlic finely.
4. De-seed and chop the red chili.
5. Finely chop the lemon thyme sprigs.
6. Mix all the ingredients given for the salad dressing and refrigerate.

Assemble and serve:

1. In a large bowl add the chopped veggies except avocado, mint and coriander leaves.
2. Add half the dressing and mix two to three times.
3. Drain and rinse the beans to get rid of the excessive salt. Add fresh water (just enough to barely cover the beans).
4. Cook in microwave high for 4-5 mins until pipping hot.
5. Add this to the veggie mix along with the avacado and toss once.
6. Serve immediately in the chilled lettuce cups along with the reserved salad dressing.

Notes:

• Avocado can turn mushy if mixed at the beginning and will not look and taste nice.
• It is important to serve the dressing chilled even if the salad is at room temperature. The reason being, flax seed oil contains more than 50% of good fats (omega 3 and omega 6) which gets destroyed when heated. Even though this is a healthy oil,1-2 tbsp is enough as it does comes with more or less the same amount of calories as the others. If this oil is unavailable, please kindly use olive oil or peanut oil for a smoky tasty.

Points to remember:

• Buy fresh vegetables and cut them before 20 minutes or so before serving time.
• Refrigerate all the vegetables added in this salad before and after cutting them until serving time.
• Add as many colorful vegetables as possible.

 

Crunchy Bean salad with beetroot and fruits

Crunchy Bean salad with beetroot and fruits

My recipe for this month’s contest is Crunchy Bean salad with beetroot and fruits. It is a fresh and healthy salad, and also very easy to prepare. The fruit give this salad a sweet taste.
Serves: 2
Ingredients:

• 1/2 Cup sprouted moong
• 1/2 Cup boiled chick peas
• 1/4 Cup chopped cucumber
• 1/4 Cup chopped apple
• 1/4 Cup chopped beetroot
• Chopped grapes 8-10
• 1 chopped green chili (optional)

Salad Dressing:

• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon orange jest
• 1 tablespoon lemon zest
• 2 tablespoon orange juice
• 2 tablespoon lemon juice
• 1 teaspoon chaat masala

For Garnish:

• 2 Strawberries sliced
• 2 Green chillies slit
• 1 tablespoon chopped cilantro

Method

1. Mix all the salad dressing ingredients together. Keep aside.
2. In a big bowl mix moong dal & chick peas
3. Add chopped cucumber, apple, grapes, beetroot & green chili
4. Pour the salad dressing
5. Mix well
6. Take a serving dish transfer the sprouts and chick pea mixture.
7. Sprinkle chopped cilantro on top
8. Garnish with strawberries & green chilies.

 

Making of Milk Cake

Making of Milk Cake

One of my favorites sweet is called Milk Cake. This is an exotic and traditional dessert. Milk Cake is made with a few ingredients: milk, sugar and lightly flavored with cardamom. With so few ingredients it sounds like an easy recipe. There are many short cuts that I have tried for this recipe but none of them work to my satisfaction. One good thing about Milk Cake is that the ingredients should be easily available where ever you are.
I was quite happy with my original recipe, as it tastes great but it doesn’t have the right color. Milk Cake has three color sections: the top third is a creamy color, the bottom third is a light brown color, and the center is darker than the bottom. In the market the cake is about 3 to 4 inch thick so it can be sliced as cake. Normally, I will only make the cake an inch thick since I am not preparing it in large quantities. Alex for first time is saying that I should forget about the color and let’s shoot the video. In mean time, I found a recipe on Google which looked really good because it has solution to the color problem. I tried the recipe but it didn’t work. I want to give it one more try as I hope it will work.

 

Poha (Flattened Rice)

Poha (Flattened Rice)

This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you.
It is a quick and easy recipe to make and very delicious.
Recipe will serve 4.
Ingredients

• 2 cups “thick” poha (you can find in Indian grocery store)
• 1 cup frozen green peas
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 3 cardamom
• 1/2 teaspoon turmeric
• ¼ teaspoon red chili powder
• 1 green chili, finely chopped and adjusted to taste
• 1 teaspoon ginger, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• ¼ teaspoon garam masala
• Approximately 2 tablespoon cilantro, finely chopped
• Lemon slices to garnish
• 1/4 cup chopped tomato to garnish

Method

1. Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
2. Sprinkle turmeric, chili powder and salt and toss with a fork.
3. Wash and drain green peas and set aside.
4. Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
5. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
6. Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
7. Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
8. Serve hot with a side of Hari Cilantro Chutney.

Tips

1. Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
2. Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
3. I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha

 

Making of Paneer

Making of Paneer

Paneer is a fresh cheese, which is un-aged and non-melting. Paneer is also known as chena. In Indian cooking, paneer is used in a variety of ways! It is used to prepare appetizers, side dishes, main dishes, desserts and whatever else you can think of. Any way you use paneer, it tastes great. It doesn’t have much of its own taste so it blends well and takes on the flavor of the dish.
In my Paneer recipe, I use lemon juice to curdle the milk because that’s what I prefer but you could also use vinegar, or citric acid. After curdling the milk, it is important to wash the paneer under running water to remove the acidic taste.
I use whole milk if I am making paneer to cook as cheese . After you have washed the paneer you will need to remove the excess water by hanging, squeezing or pressing it under a heavy weight. I get the best results by pressing and kneading it slightly and then pressing it hard in a flat container. Cover the container and refrigerate it for at least for few hours. Once the paneer is hardened, take it out and cut it to your desired size. Homemade paneer tends to break up easily, so fry it first before using it in your recipe.  Store bought paneer are usually firmer and do not require frying.
For making Burfi or Sandesh I prefer whole milk. For Rasgulla or any variation of it like Chum Chum, Rasmalai etc I prefer to use 2% milk. For making any sweet dish you need to use homemade paneer.
Making Rasgullas can be difficult. Lots of problem can occur such as not being round, being flat, not puffing up enough or not cooking from the inside. I don’t worry about its shape as long as they taste good that gives a more homemade look anyways. All these issues depend on taking out the right amount of water and kneading the paneer enough so it is smooth.
Even today I sometimes  mess up my Rasgulla’s because I make them so infrequently. But this is one sweet dish I am not afraid to spoil because…

1. If it comes out flat I will make Rasmalai
2. If they are hard, I can cut them into small cubes and make it like Kheer.
3. If they break apart, I can use them for making Burfi or mix them with vanilla ice cream, adding thinly sliced almonds or pistachios.

Many of you ask if Rasgullas can be made in a pot. I wasn’t sure so I tried and it comes out great. I suggest checking the Chum Chum recipe for directions and add an extra 1/4-cup of water and cook for 20 minutes instead of 25 minutes.

Til ki Burfi (Sesame Seed Burfi)

Til ki Burfi (Sesame Seed Burfi)

 

Til ki Burfi is healthy and easy way to make home-made treats.
Recipe will make 24 pieces.
Ingredients

• 1 cup heavy milk
• 1 cup milk powder
• 3/4 cup sesame seeds
• 1/2 cup sugar
• 1/8 teaspoon cardamom powder

Method

1. Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
2. Mix well. In a non-stick frying pan add heavy milk and milk powder mix it well over medium-high heat.
3. Stir continuously till the mixture starts to bubble.
4. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan for 8-10 minutes.  Until mixture is reduced to thick paste and starts coming together.
5. Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
6. Lower the heat to low and add sugar and cardamom powder and mix it well. Mix will become little soft in texture after adding sugar.
7. Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
8. Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it set for two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.

The burfis will store well in an airtight container, at room temperature for up to 2 weeks.

Coconut Chutney

Coconut Chutney

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many dishes.
Recipe can serve 8.
Ingredients:

• 1 cup coconut peeled and cut in small pieces
• 2 tablespoon chana dal
• 1 cup of yogurt
• 1-1/2 tablespoon salt (adjust to taste)
• 2 Serrano green chilies cut in small pieces
• 1/2 inch ginger
• Approximately 1/2 cup water
• 1 teaspoon lemon juice (if needed)

For Seasoning

• 1 teaspoon oil
• pinch of asafetida
• 1/4 teaspoon black mustard seed
• 2 red chilies broken in pieces
• 6 to 8 curry leaves (1 sprig)

Method

1. Peel coconut and cut into small pieces so they are easier to blend.
2. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
3. Coarsely grind chana dal in a blender.
4. Add yogurt, green chilies and salt and continue blending into the paste.
5. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.

Seasoning

1. Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
2. Add asafetida, red chilies and curry leaves.
3. Pour the seasoning mixture over the chutney.

Coconut chutney can be refrigerated up to a week.

 

Rava Idli (Semolina Dumpling)

Rava Idli (Semolina Dumpling)

Rava Idli is a popular south Indian dish. The traditional way of making idlis would take 2 days of preparation time, however, this recipe is much quicker and easier and tastes just as great! Rava Idlis can be enjoyed as a snack or as a light meal.
Recipe makes approximately 16-20 Idlis.
Ingredients:
For the batter:

• 1 cup coarse semolina (moti sooji)
• 1 teaspoon salt adjust to taste
• 1 finely chopped green chili
• 1 teaspoon finely grated ginger
• 1 tablespoon chopped cilantro (hara dhania)
• 1/4 cup finely chopped cabbage (pata ghobi)
• 1/2 cup yogurt
• 1 cup water as needed
• 1 teaspoon ENO (fruit salt). Readily available in Indian grocery stores.

For the seasoning:

• 1 tablespoon oil
• 1/4 teaspoon mustard seed (rai)
• 1/4 teaspoon cumin seeds (jeera)
• 2 green chilies sliced lengthwise and cut in half.

Utensils for Steaming Idlis:

1. Idli stand – this has 3 to 4 plates stacked over each other. For this recipe I am using the rack that makes 16 Idlis.
2. Pot with a lid that is large enough to hold the Idli stand.
3. Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

Method

1. Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. The batter becomes thicker as the semolina absorbs the water. At this point, you can add a little more water if it is too thick.
2. Add approximately ¾ cup of water to the pot and check to make sure that the water does not touch the bottom plate of the Idli stand. Bring to boil.
3. Lightly grease Idli plates with oil.
4. Add ENO Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays and place it into the steaming pot.
5. Cover the pot and steam Idlis for 10-12 minutes on medium heat.
6. Insert a toothpick in the center of one Idli. If the toothpick comes out clean, then you are ready to remove the stand from the pot. Be careful to not overcook the Idlis as they will lose their softness and become too dry as they cool off.
7. Let cool for just a few minutes before removing each individual Idli. They should come out easily and not stick to the mould. The Idlis should be spongy and soft.

For The Seasoning

1. Heat oil in a saucepan. Add mustard and cumin seeds and as they begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
2. Pour the seasoning over the Idlis on the serving plate.

Tips

1. You can replace the cabbage with shredded zucchini or carrots.
2. This recipe will make slightly more than 16 Idlis, therefore if you choose to; you could make it in 2 batches. The batter can be prepared all at once; however, the ENO has to be added just prior to pouring into the Idli stand.

Serving Suggestions

1. Serve seasoned Idlis with coconut or cilantro chutney.
2. Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned.
3. Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.

Try this simple and delicious recipe and enjoy.

 

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

Preparation Time: 15 minutes
Cooking Time: 20 to 25 minutes
Makes 4
Ingredients:
For the sponge:

• Plain flour- 60 g / 2 oz
• Butter- 50 g / 2 oz
• Brown Sugar- 60 g/ 2 oz
• Ground Almonds( without skin)- 40 g/ just less than 2 oz
• Grated zest of orange- 1 tsp
• Eggs- 2
• Freshly squeezed orange juice- 3 tbsp

Butterscotch sauce:

• Butter- 1/2 tbsp
• Brown sugar- 2 tbsp
• Cream- 75 ml
• Honey- 1 tbsp
• Vanilla extract- 1/2 tsp

Pistachio Praline:

• Pistachio without shell- 1 tbsp
• Brown sugar- 2 tbsp
• Lemon juice- 1 tsp

Method
For the Sponge:

1. Melt the butter and keep it separately.
2. Beat the eggs and sugar in a large bowl until it looks fluffy.
3. Add the orange juice and zest, mix well.
4. Sift the flour, baking powder, bicarbonate of soda and almonds into the egg mixture.
5. Fold gently without any lumps.
6. Finally fold the butter into the mixture.
7. Grease 4 ramekins with butter and dust it with flour. Pour the mixture equally into the ramekins.
8. Preheat the oven to 180 degree Celsius.
9. Take a large tray, fill with boiling water and then place the ramekins inside that.
10. Bake it in the preheated oven for 25 minutes or until a skewer inserted comes out clean.

Note: The cooking time might vary according to the size of the dish you are using.
For Butterscotch sauce:

1. Heat together butter, sugar and honey in a heavy based pan in medium to low heat.
2. Once everything is melted completely, heat it for 2 to 3 minutes stirring continuously.
3. Take it off from heat, add the extract and cream little by little, stirring continuously.

For Pistachio Praline:

1. Heat the pistachio, sugar and lemon juice in a pan, stirring continuously.
2. When it reaches a consistency of 1 string consistency, take it off from heat and pour it in a baking parchment paper.
3. After it hardens, bash it with a rolling pin to crumble into pieces.

Note: To check the one string consistency, wet your hands with cold water. Take a small amount of syrup between your two fingers, when you press and release, you should see a small thread between your two fingers.
To Serve:
Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.
To enjoy the real taste of this dessert, serve while they are still warm
Additional Notes:

• You can replace brown sugar with caster sugar for sponge.
• For the butterscotch sauce, you can use caster sugar and brown sugar mixed.
• For the praline also you can replace with caster sugar.

 

when almond meets cashew

when almond meets cashew

 

For the almond bakes:
Ingredients:

• 1 cup roasted and ground almonds
• 1 stick unsalted butter
• 1 cup powdered sugar
• 1/2 tbsp vanilla extract
• 1 cup all purpose flour (or 1 cup quick oats)
• 1/2 tsp cinnamon powder
• chopped almonds for garnish

Method

1. In a bowl, beat butter till creamy.
2. Add powdered sugar, vanilla extract and cinnamon powder and mix well till the mixture is creamy.
3. Add the ground almonds and mix well.
4. Add the all purpose flour (or oats) little by little and mix well.
5. Refrigerate the mixture for about 1 hour.
6. Preheat oven to 350F.
7. Form the dough into small balls. Place the balls on an ungreased baking sheet.
8. Bake at 350F for 15-20 mins till the edges turn brown.

Dip for the bakes:
Ingredients:

• 2 cups whole milk (or 1 cup whole milk + 1 cup soy milk)
• 1 cup cashew paste
• 1/2 tin condensed milk
• 1/2 tsp cardamom powder

Method

1. Soak about 8-10 cashews in warm milk for about half an hour.
2. Grind the soaked cashews to a smooth paste.
3. In a thick bottomed pan add little water. Add milk to the pan. Bring it to a boil.
4. Now add the cashew paste and cardamom powder. Mix well.
5. Boil this mixture until it reduces to about half of the original quantity.
6. Now slowly add condensed milk while stirring. Bring it to a boil.
7. Add the almond bakes to this mixture.
8. Garnish with almonds.
9. Serve it warm or cold. It tastes heavenly!!

Almond Poli with Walnut Khoya Filling

Almond Poli with Walnut Khoya Filling

This recipe makes 6 polis.
Ingredients:
For outer covering:

• 1/2 Cup All purpose flour
• 1/4 Cup Dry Ground almond powder
• pinch of Salt
• 3 Tbsp Oil
• 1 Tsp Ghee
• pinch of Lemon yellow food color (optional)
• 1/8 Cup Water

For walnut khoya filling:

• 2 Cups Milk ( I used low fat milk)
• 1 Cup Sugar
• 1/2 Cup Dry ground walnut powder
• 1 Tsp Cardamon powder

Method

1. Mix in all the ingredients listed under “for outer covering” to form a soft, non-sticky dough. Knead this dough for at least 10 minutes and let it sit for 30 minutes to 1 hour before making the poli. Meanwhile lets make the filling.
2. Heat milk in a wide pan and bring it to boil. Now add sugar, cardamom, walnut powder and let the mixture cook on a medium flame.
3. Cook the mixture until it reduces to khoya consistency or when the mixture solidifies and starts leaving the pan. It can also be referred to as halwa consistency.
4. Turn off the heat and walnut khoya filling is ready. This filling by itself is a great dessert. I could not stop munching on this filling while making my polis..
5. Now divide the dough into 5-6 medium sized balls. Pat the ball with your fingers into a small circle and place 2 tablespoons of walnut filling into it. Now seal the filling with the dough and roll into a chapati. We can make thinner or thicker polis as we wish, but take care not to tear the outer covering. No flour is required for rolling the dough, because its so elastic and non sticky.
6. Repeat the same with rest of the dough and filling. Now cook the poli on a hot non-stick pan with few drops of ghee if desired on a low flame. Cook on each side for 2-3minutes until golden brown spots appear on each side.
7. Warm polis are ready to be enjoyed with a splash of ghee on it.

 

Shahi Paneer

Shahi Paneer

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
Recipe will serve 4.
Ingredients:

• 1/2 lb paneer (approx. 1-1/2 cups cubed)
• 12 cashew nuts
• 2 tomatoes chopped
• 1 green chili chopped
• 1/4 inch of ginger
• 3 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 tablespoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi
• 1/4 teaspoon red chili powder, adjust to taste
• 1/2 cup yogurt
• 1 teaspoon sugar
• 1 teaspoon salt, adjust to taste
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara Dhania)

Method

1. Slice paneer into 3/4 inch cubes. Keep aside.
2. Grind cashews into powder-like consistency. Keep aside.
3. Puree tomatoes, green chili and ginger. Keep aside.
4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
10. Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
11. Shahi paneer tastes best if it is served hot.

 

Moong Dal Halwa

Moong Dal Halwa

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

This recipe will serve 4.
Ingredients:

• 1/2 cup split yellow Moong dal, washed
• 1/2 cup unsalted butter or ghee
• 1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
• 1/8 teaspoon cardamom powder
• Pinch of saffron
• 2 cups of water
• 1 tablespoon of sliced almonds for garnish

Method

1. Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
3. Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
4. In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
5. Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
6. Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
7. Remove cover, stir and cook for another minute. Turn off the heat.
8. Garnish with almonds. The halwa will thicken over time.
9. Halwa tastes best if it is served warm.

 

Stuffed Karela (Bitter Melon)

Stuffed Karela (Bitter Melon)

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including  a home remedy for diabetes.
Recipe will serve 4 to 6.
Ingredients:
For the Marinate:

• 4 bitter melon (karela)
• 1 tablespoon salt
• 1 tablespoon lemon juice

For the Filling:

• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 tablespoons gram flour (besan)
• 2 tablespoons coriander powder (dhania)
• 1 tablespoon fennel seeds powder (saunf)
• 1 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder adjust to taste
• 1 1/2 tablespoon mango powder (amchoor)

For Cooking Step:

• 2 tablespoons of oil
• 1/2 teaspoon salt

Also need some thread to wrap the filled karelas before cooking.
Method:
Preparing the Kerala

1. Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
2. Make a slit in the karelas length wise and remove the seeds.
3. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
4. Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water.
5. Separate the scrapings from the whole karelas.

Preparing the Filling:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
2. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
3. Add gram flour (besan) and stir-fry for another minute.
4. Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
5. Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

Cooking the Stuffed karelas:

1. Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
2. Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
3. Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
4. Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
5. Stuffed karela can be served hot or cold and can be refrigerated up to a week.

Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.

 

Moong Dal Soup

Moong Dal Soup

 

This is a healthy, vegan soup that is very high in protein. It is made with split Moong dal and flavored with “Hari Cilantro Chutney”. Moong Dal Soup is very flavorful yet simple and easy to make.
Recipe will serve 4.
Ingredients:
For the Soup:

• 1 cup split yellow Moong dal, washed
• 1 teaspoon salt
• 1/4 teaspoon turmeric (haldi)
• 3 cups water
• Approximately 1/4 cup of Hari Cilantro Chutney

For the Seasoning:

• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)

For the Garnish (optional):

• 1 tablespoon ginger, finely sliced
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

Method

1. Wash dal several times, till water becomes almost clear.
2. In a medium size pot add Moong dal, turmeric, salt and water. Cook over medium high heat until it starts to boil.    Remove the frothy foam that accumulates on the surface as the dal is cooking.
3. Lower the heat to medium and cook for 15 to 20 minutes.  The dal should be completely cooked and become a little mushy in consistency.   Stir occasionally and add more water if needed.
4. Turn off the heat and puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
5. Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.

Seasoning

1. Heat the oil in a small saucepan.
2. Add cumin seeds and wait until the seeds crack.
3. Add asafetida and turn off the heat.
4. Pour mixture over the cooked soup.

Garnish (optional)

1. Mix together the ginger, salt and lemon juice.
2. Marinate for at least ½ hour.
3. Garnish with a few slices of the marinated ginger. Marinated ginger can be refrigerated up to a week.

Time-saving Tip:
To save time you may use a pressure cooker, as follows.

1. In a pressure cooker add Moong dal, turmeric, salt and water.  Close the cooker.
2. Cook over medium high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
3. Turn off the heat and let the steam escape before you open the pressure cooker.
4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.

Methi Thepla

Methi Thepla

Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.
Recipe will make 6 to 8.
Ingredients:

• 1 cup whole wheat flour (atta)
• 1/4 cup gram flour (basen)
• 1/8 teaspoon asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon red chili flakes adjust to taste
• 1 1/4 teaspoon salt adjust to taste
• 1/4 cup dry fenugreek leaves (kastoori methi)
• 2 tablespoons oil
• 1/4 cup yogurt (dahi)
• About 3 tablespoons of water as needed
• Approximately 1/4 cup of oil for cooking

Method

1. Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
2. Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
3. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
6. Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.

Cooking the Thepla

1. Heat the skillet on medium high (iron skillet works better). To see if the skillet is ready, put a couple of drops of water and it should start to sizzle, immediately.
2. Place the Thepla over the skillet. As the Thepla’s cooking, the color of the dough will change and have a dryer look.  Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
3. Wait just a few seconds and place 1/2 teaspoon of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
4. Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
5. Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
6. Repeat with the remaining dough, till they are all done.

Serving Suggestions
Serve as is or with plain yogurt or pickle.
Variation
This recipe uses dry fenugreek leaves as it is available year round. But using fresh fenugreek leaves is ideal if you can find it. Substitute the dry leaves for 1/2 a cup of fresh chopped fenugreek leaves.

 

Coconut Kiss Macaroons

Coconut Kiss Macaroons

Macaroons are special soft cookies usually made with egg whites, sugar and coconut. Here is an eggless version, made with few ingredients and very easy to put together. Perfect for the holidays.
(Yields 25 cookies)
Ingredients:

• 2 1/2 cup sweet grated coconut (One 7 oz. bag)
• 1/3 cup all purpose flour
• 1/4 tsp. cardamom powder
• A pinch of salt
• 4 oz. sweetened fat free condensed milk
• 1 tsp. vanilla extract
• 25 mini milk chocolate morsels

Method

1. Preheat oven to 350 F.
2. Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
3. In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
4. Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
5. Cover the mixture and refrigerate for 20 mins.
6. After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
7. Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
8. Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
9. Remove the macaroons and let them cool on a wire rack.
10. Store and enjoy any time!

 

Bourbon Biscuits

Bourbon Biscuits

Ingredients:

• 1 Cup All Purpose Flour
• 1/4 Cup Butter
• 1/2 Cup Sugar
• 1/2 tsp Instant Coffee Powder (Optional)
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tbsp Cocoa
• 3/4 tsp Vanilla Essence
• 1 1/2 tsp Honey
• 3-4 tbsp Milk

For the Filling :

• 1/4cup Butter
• 1/3 cup Icing Sugar
• 1 tsp Cocoa
• 1 tsp Vanilla Essence

Method

1. Sieve all purpose flour, baking soda, baking powder and cocoa together.
2. In a bowl, mix butter, sugar, vanilla essence and honey together.
3. Now, mix the sieved dry ingredients and instant coffee powder with the above butter-sugar mixture. Add milk a little by little to make a soft dough.
4. Spread a plastic sheet. Dust it with a little flour. Now, roll out the prepared dough.
5. Cut the rolled dough in to equal sized rectangles.
6. Sprinkle sugar on the top and prick holes with a fork in 3 places at an equal distance (Optional)
7. Grease a baking tray. Bake the biscuits at 325 F for 15 minutes.
8. Cool for couple of minutes before using the filling.
9. Apply the filling using a spoon on one biscuit and place the another biscuit over it.
10. Store in an air-tight container.

 

Vanilla Chocolate Triangles

Vanilla Chocolate Triangles

Ingredients:

• 2 Cups All purpose flour (Maida)
• 1 Cup Unsalted butter
• 1 Cup Powdered Sugar
• 1 tsp Vanilla extract
• 4 tsp Unsweetened cocoa powder

Method

1. Pre-heat the oven to 350 degree F.
2. In a bowl, mix the flour, sugar,salt and Add soft butter to make soft
   dough.
3. Divide the dough into two equal parts.Take one part of dough and add
   vanilla extract.Mix well.
   Now take second part of dough and add cocoa powder.Mix well again.
4. Keep both dough in refrigerator for half an hour.
5. After half an hour,Take the both dough and roll out into flat
   rectangles of 1/4″ thickness on a plastic sheet( trim the edges to make
   them into equal sized rectangles).
   Now place the chocolate layer on top of the vanilla layer showing just
   1/4″ of the vanilla layer on top(This will help you get a clean swirl
   when you roll it)
6. After placing it, gently start rolling the layers until you form a
   log and press the dough on three sides to get triangle shape.
   Now cover it again with plastic sheet and refrigerate for half an
   hour. This will make the dough firm and will be easy to cut.
7. After half an hour remove it from the fridge and cut them into slices
   of 1/4″ thickness.
8. Place the sliced cookies on a baking tray and bake for 10 – 12 mins.
   Check after ten mins to note if the vanilla part has turned into light
   golden color.
9. If done, remove the cookie sheet from the oven. Let the cookies cool
   down for two to three minutes before taking them off the cookie sheet.

Note:

1. Try to make different shapes like squares, spiral, semi circle, heart shapes.
2. To make heart shapes,roll the dough from both sides in direction of center(after step 5) and keep in refrigerator.
3. I like chocolate cookies so i use cocoa powder but you can also try different Jam(like strawberry, raspberry), dates and figs (finallychopped) instead of using chocolate dough.

 

Chocolate Squares

Chocolate Squares

My recipe is Chocolate Squares which is inspired by a recipe from the book Baker’s Fiesta by Sangeeta Khanna. I saw this recipe a long time ago and decided it would be perfect for this month’s contest. I hope you will like it too.
Ingredients:

• 250gm Flour
• 125gm Butter
• 120gm Sugar (powdered)
• 1/4 tsp Baking powder
• 25ml Curd
• 2 tbsp Cocoa powder(sieved)
• 1 tbsp Drinking Chocolate
• 1/2 tsp Vanilla essence
• 1/4 tsp Chocolate essence
• 1/2 Cup Cashew nuts chopped

Method

1. Beat butter and sugar until creamy.
2. Sieve flour and baking powder. In a bowl add the flour, butter mixture, curd and vanilla essence.
3. Knead it into a soft dough.
4. Divide the dough into two. Divide one half into two quarters.
5. On a rolling board keep a butter paper and place the half dough portion and roll it into a square. Keep it aside.
6. Mix cocoa powder, drinking chocolate and chocolate essence to one quarter dough and mix well. If dough is too dry add 1tbs curd to make it soft.
7. On a butter paper roll both vanilla and chocolate dough into squares separately.
8. Cut them into 10 equal strips.
9. On the previously rolled square sprinkle chopped cashew.
10. Then place the 5 chocolate and 5 vanilla strips alternately.
11. Cut the other 10 strips to small squares.
12. Place the squares alternately so that the cookie dough resembles an interlaced pattern.
13. Chill for 10 minutes.
14. Cut to desired shapes.
15. Preheat oven to 200C
16. Bake cookies for 20 minutes.
17. After 20 minutes remove from oven and transfer to wire mesh to cool.
18. Cookies are always very soft when you take them out of oven. Do not panic.
19. They become crispy once cooled. Store in airtight container.

 

Coconut Cookies

Coconut Cookies

This is one of my Mom’s recipes. This is a very easy recipe to make. My brothers and I used to make this when we were little elementary schoolers. If I were to rename this cookie I would call it a quick cookie or something like that. It would take around 3 minutes to prepare this and 15 minutes to bake. And another nice thing about this cookie is that its an egg-less cookie. This cookie is for those of you who wants something quick & egg-less.
Ingredients:

• 7/8 Cup (100gm) All purpose flour
• 1/4 Cup (60gm) Sugar
• 7 tbsp (100gm) Butter/Margarine
• 1/2 Cup (50gm) Dry coconut powder
• 1 tsp Cardamom powder/Vanilla essence

Method

1. Knead all the ingredients together to a smooth and soft dough.
2. Divide the dough into small equal portions( I made 24 cookies using this recipe).
3. Arrange on a baking tray.
4. Bake at 350 F for 15 minutes.
5. Let the cookies cool and then serve.

 

Gajar Matar (Carrots With Green Peas)

Gajar Matar (Carrots With Green Peas)

Gajar Matar is a healthy and easy recipe to make. This mildly spiced, colorful dish can compliment just about any meal.
Recipe will serve 4.
Ingredients

• 2 cups carrots diced in about 1/2 inch pieces
• 1 cup potato cubed in about ½ inch pieces
• 1 cup green peas
• 2 tablespoons oil
• 1 teaspoon carom seeds (ajwain)
• 4 whole red chilies
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon salt
• 1 teaspoon lemon juice

Method

1. Heat the oil in a saucepan, on medium heat. Add carom seeds.   The oil should NOT be very hot as the carom seeds will burn and lose their flavor. 
2. Add whole red chilies and turmeric and stir for a few seconds.
3. Add carrots, potatoes, green peas,  coriander powder, and salt.  Mix well.
4. Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are tender. Stir occasionally. Turn off the heat when done.
5. Add the lemon juice and stir.
6. Serve hot.

 

Chum Chum Recipe

Chum Chum Recipe

Chum Chum is a popular Bengali (East Indian) sweet dish that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations. Here I will show you 3 different ways to serve Chum Chum, either with Pistachios, or with Coconuts or with Malai (cream).
Recipe will make 8 Chum Chums.
Ingredients for Chum Chum:

• Paneer prepared with 4 cups or 1 liter of whole milk
• 2 cups of sugar
• 5 cups of water

Ingredients for different serving options:
1. With Pistachios
1 tablespoon sliced pistachios
2. With Coconuts
2 tablespoons finely shredded coconut/coconut powder
3. With Malai (cream)

• 2 cups whole milk
• 2 tablespoons sugar
• 1/8 teaspoon cardamom powder

Method

1. Prepare paneer according to recipe “How to Make Paneer”. To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
2. Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
3. Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
4. For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.
5. Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
6. Open the pot cover, turn the chum chums over and cook for another 15 minutes.
7. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
8. Remove the chum chums from the syrup.
9. Serve chill!

Serving Options:
1. With Pistachios
Cover every Chum Chum with a few pieces of sliced pistachios
2. With Coconut Powder
Roll the chum chums in dry coconut
3. With Malai (cream)

• Boil the milk over medium heat until it reduces to ½ its volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot.
• Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat.
• While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.

Enjoy this soft, spongy, flavorful sweet Chum Chum!

 

Sabudana Vada (Fried Dumplings of Potatoes and Tapioca)

Sabudana Vada 

(Fried Dumplings of Potatoes and Tapioca)

 Sabudana Vada is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can satisfy just about anybody, even those on a gluten-free diet. This recipe is completely gluten free.

Recipe will serve 4 people.
Ingredients

• 3 medium potatoes
• 1/3 cup tapioca (sabudana)
• teaspoon salt adjust to taste(namak)
• 1 teaspoon cumin seeds (jeera)
• 1 finely chopped green chili adjust to taste
• Approximately 2 tablespoons finely chopped cilantro (hara dhania)
• 1 teaspoon lemon juice
• Oil to fry

Method

1. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.
2. Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside.
3. Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm.
4. Cool the potatoes, then peel and grate them using a vegetable grater.
5. Mix all the ingredients together. The dough will be a little sticky and soft in consistency.
6. Divide the potato dough into 16 parts.
7. Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
8. Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.
9. Slowly drop the patties into the frying pan.
10. Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook.
11. Remove the vada and place over a paper towel so the excess oil is absorbed.
12. Sabudana vada should be crunchy on the outside and soft inside.
13. Serve them as is or with cilantro or tamarind chutney.

Tip
The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.
Serving suggestions

1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.
2. Vadas taste best when they are served hot.
3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.

Gatte Ke Kadhi

Gatte Ke Kadhi

This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.
Recipe will serve 4 people.
Ingredients:
For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method
For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Now you are ready to serve!

Other Suggestions

1. Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
2. Gatte are used to make a wide variety of dishes like subji, pulao etc.
3. Gatte can be fried and served as a snack.
4. Gatte can be used to make yogurt raita.

 

Steamed Delight

Steamed Delight

When I saw that the ingredient was rice for the contest, I remembered one of my childhood favorites (Ila Ada and Kozhukatta). Both have the same dough and the same filling, but that they are in different shapes. Ila ada is made by spreading the dough thinly onto banana leaves and has a sweet filling in the center, while kozhukkatta is just the rice dough shaped like a ball with the same sweet filling stuffed in the center. Both are steamed, hence making both very healthy and light.
Ingredients

• 1 cup Roasted rice flour
• 1-1.5 cups Water
• 1/4 tsp Salt
• 1 tsp Ghee (optional)
• 1/2 tsp Cardamom
• 1/2 tsp Jeera (optional)
• 1.5 cups Grated coconut
• 1 cup Grated jaggery (can also use sugar instead of jaggery)
• 8 5″x5″ Banana leaves (can also substitute with aluminium foil if you don’t have banana leaves)
• Pressure cooker or steamer

Method

1. Mix together the grated coconut, grated jaggery, cardamom powder, and jeera. Keep aside.
2. Boil the water and add salt and ghee(optional).
3. Add the rice flour and mix well without forming lumps. The mixture should not be too loose…It shoud be able to hold shape in the form of a ball.
4. Divide the mixture into 8 balls and keep aside.

For Ila Ada:

1. Place each ball in the center of each banana leaf and flatten it out with your fingers to spread as thin as possible. You can wet your finger tips with water to help in spreading. Place the sweet filling in the center and fold the banana leaf over and press the ends along the edges.
2. Now steam them in pressure cooker or steamer – might take 10 to 12 minutess to cook.
3. Enjoy warm.

For Kozhakatta:

1. Place each ball in the center of your palm and press with the other hand to flatten it. Now fill the flattened dough with the sweet filling of jaggery and mould the dough back into shape by bringing the ends together.
2. Now steam them in pressure cooker or steamer – will take around 15 minutes to cook.
3. Enjoy warm.

 

 

Sweet Rice Balls

Sweet Rice Balls

This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It’s a simple delicious dessert made with coconut milk and rice flour.
Ingredients:

• 2 cups Rice Flour
• 1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
• 1 cup (approx) brown sugar
• 1/2 cup dried shredded Coconut
• 1/2 tsp oil
• Food Colour (Any colour, I used green)

Method

1. Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
2. You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn’t stick to your hands (if it does, it requires a little more flour). If it doesn’t stick together, it’s too dry – add a little more coconut milk.
3. Add green colour (up to 1/2 tsp.). It will turn the dough bright green
4. Stir well to distribute throughout the dough.
5. Take a little of the dough in your hands. Now roll it between your palms until you’ve made a ball (like you did when you were a kid with play dough).
6. Now indent the sticky rice ball with your thumb or finger.
7. Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
8. Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
9. Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
10. Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
11. Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
12. While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and “grease” it as you would a cake pan, or the balls with stick and you won’t be able to remove them later
13. Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
14. Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
15. Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.

Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.

 

 

Pal Kozhukattai

Pal Kozhukattai

Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It’s typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak.  It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.
Serves 4-5
Ingredients:

• 1 cup – Rice flour
• 1 can – Coconut milk
• 1 cup – Sugar
• 4 Cups – Water
• 4 tsp – Grated coconut
• 2 tsp – Cashews (optional, usually we don’t required cashews)
• 4 Cardamom (peel the skin & powder the seed)
• 1 tsp Ghee
• 1/2 tsp Salt

Method
For Rice dumpling:

1. Boil 2 cups of water with salt & ghee.
2. Low the flame & add rice flour little by little to this boiling water.
3. Keep stirring without any lumps till it forms a dough consistency.
4. Turn off the stove and allow it to cool.
5. Knead the dough gently & rest it for 5 mines.
6. Grease your palm with little oil & make small balls like gooseberry from the dough.
7. Rest it for 5-7 mins.
8. Steam the rice balls for above 5 mins in idly plate or in steamer.

For Milk:

1. Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
2. Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.

Preparation: ( Timing : 1to 1 1/2 hours)

1. In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.
2. When the balls float on top add 1 extract and sugar & stir it.
3. After 5 mins add cardamom powder & turn off the stove.
4. Transfer to serving bowl & garnish with grated coconut & cashews before serving.
5. Can be served Hot or Chill.

Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract.  Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract.  Above procedure can be done using this milk. We can also use Half & Half)