Sunday, 13 December 2015

Fruit Shrikhand - Super quick sweet

Again a fusion recipe which is super easy and quick to make.
I have used Amul Shrikhand as base of recipe as it is easily available and no need to plan to set curd the day before to make Shrikhand. With a little presentation, this makes a yummy and healthy dessert for your dinner party!!

1. Amul Shrikhand 500gm box. Use Kesar variety preferably.
2. 2 Apples, finely chopped
3. 1/2 Cup Pomegranate kernels
4. 1/2 cup kish-mish or fresh green grapes
5. 1/2 cup thick milk cream or fresh milk Malai
6. Any other dry fruits finely chopped (Optional)

1. In a bowl, take Shrikhand, milk cream or Malai and mix well. Consistency should be like thick yogurt.
2. Add apple, pomegranate, kish mish and mix well again. Add chopped dry fruits if using
3. Garnish with pomegranate kernels and applie slices. Serve chilled

Tuesday, 8 December 2015

Stuffed Daal Dhokali

Today's recipe is a fusion one dish meal that is inspired through many cookery shows that I keep watching and my family's demands to cook something different.
This simple yet tasty dish is prepared using routine ingredients available at hand.
Try this and I am sure, this single dish will serve as complete meal for your family.
For stuffing
1. 1 medium size potato cut into small pieces
2. 1 medium carrot cut into small pieces 
3. 1/2 cup fresh green peas
4. 2 tbsp oil
5. 1/2 tsp rai
6. 1/2 tsp jeera
7. 1 tsp red chilli powder
8. 1/2 tsp turmeric powder
9. 1/4 tsp sugar
10 Salt to taste

For making Dhokali
1. 1 1/2 cup whole wheat flour
2. 1 tsp carom/Ajwain seeds
3. Salt to taste
4. Water to knead
5. 1/2 tbsp oil

For Daal:
1. 1 cup Toowar daal, pressure cooked 
2. 1 medium tomato chopped
3. 1 tbsp ginger-garlic paste
4. 5-6 curry leaves
5. 1/2 tsp jeera
6. 1 tbsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1 tbsp garam masala
9. 1/2 tsp sugar
10. Water as needed
11. Salt to taste

2 tbsp Fresh coriander finely chopped 

For Dhokali outer cover:
1. In bowl, mix wheat flour, carom seeds, salt and using water knead to stiff dough. Grease with oil and knead again. Cover and keep aside

For Stuffing:
1. For making the stuffing, heat 2 tbsp oil, add rai,jeera 
2. As it crackles add, potato, carrot and green peace. Cover and cook till all ingredients are soft. Do not over cook.
3. Add turmeric powder, red chilli powder, garam masala, sugar, salt and mix well. Saute for 2-3 mins.
4. Transfer in bowl and let it cool

For assembling Dhokali:
1. Divide the dough into equal portions and roll into small pooris. Keep the thickness to that of a chapati/phulka.
2. Now in each poori add a spoon full of stuffing, and cover it in a half circle shape. Seal the sides carefully by pinching with fingers.(Like karanji as shown below)
Make all Dhokali like below and keep aside

For preparing Daal
1. Heat oil in pan, add jeera, curry leaves
2. Add chopped tomato and fry till it softens.
3. Add ginger-garlic paste and fry for another 2-3 mins
4. Add turmeric powder, chilli powder, garam masala, salt, sugar and mix well. Fry till the oil starts separating
5. Add cooked daal and add water to adjust consistency.
6. As the daal starts boiling, reduce flame, and start adding each stuffed dokali slowly.
7. Gently stir occasionally. Add water if needed to adjust consistency. Cover and cook for 5-7 mins on low flame till the dhokali are cooked.
Garnish with chopped coriander and serve hot  

Friday, 4 December 2015

Laal maath(Red Amaranth) bhaji and lal maath paratha

This is a wonder vegetable with lots of nutritional benefits which is often neglected in our routine cuisine.
I also did not come across Laal maath till after my marriage as in my maternal home, many Red color ingredients like this laal maath, Masoor daal are not consumed due to religious/mythical reasons
But now this is a routine vegetable in my household and the parathas are loved more.
Sabji can be had with Chapati or rice.
To make the parathas we have to prepare the bhaji/sabji fisrtly. So you can use the leftover bhaji/sabji also for making parathas or you can use fresh bhaji/sabji for this.

For bhaji/subji:
1. Bunch of laal maath (Red Amaranth) bhaji
2. 1 medium size onion
3. 1 medium size tomato
4. 3 tbsp oil
5. 1 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1-2 dry red chilli
8. 1/2 tsp rai
9. pinch of hing
10. Salt as per taste

For Paratha:
1. 1 -1/2 cup whole wheat flour
2. 1 cup laal maath sabji (cooked with below procedure)
3. 1 tbsp green chilli finely chopped
4. 1/2 tbsp sesame seeds
5. Oil for greasing
6. Salt as per taste
7. Water for kneading


For sabji:
1. Pluck Laal maath leaves, wash and finely chop
2. Finely Chop onion and tomato
3. Heat oil in pan, add rai and hing and dry red chilli
4. Add chopped onion and fry it slightly brown
5. Add tomato and fry till it softens
6. Add chopped laal maath bhaji and cover and cook till the bhaji becomes soft stirring occasionally. Sprinkle water if needed.
7. Add turmeric powder, red chilli powder, salt and mix well. Cover and cook for another 1-2 mins till the water almost evaporates
Enjoy the sabji with Chapati or rice.

Now we will use same sabji cooled to room temperature for making parathas. As I mentioned you can use fresh sabji or leftover one.

For Parathas:

1. In bowl, mix wheat flour, 1 cup laal maath sabji, chopped green chilli, salt, sesame seed and mix well.
(Cooked sabji already has salt, so adjust the salt for paratha accordingly)
2. Using little water if needed, knead into stiff dough
3. Divide the dough into equal portions and roll into parathas
4. Heat a tava and roast the paratha till golden brown on both sides applying little oil on each side

Serve hot with curd or tomato ketchup.
Makes good snack for kids lunch box also.

Tuesday, 1 December 2015

Cake pops - chocolate coated cake balls

Here is an interesting recipe of quick dessert which looks attractive and tastes yummier. Kids are surely going to love it..

For basic microwave cake for pops
1. 1-1/2 cup maida
2. 2 tbsp coco powder
3. 1/3 cup powdered sugar
4. Pinch of baking powder
5. Pinch of baking soda
6. 2 tbsp unsalted butter
7. 3 tbsp oil (any refined cooking oil like soybean or sunflower that does not have odor/taste)
8. Milk as required

For pops
1. Basic chocolate cake as prepared above
2. 1 Chocolate bar (you can also use a white cooking chocolate)
3. Color vermicelli or sprinklers
4. 3-4 tbsp powdered sugar
5. Cake pop sticks (Bamboo skewers cut into half)

Basic microwave cake:
1. Sieve maida, coco powder, powdered sugar, baking powder, baking soda together
2. Mix butter and oil with the maida mix and gently rub 
3. Add milk as required mixing slowly such that the batter has cake batter like consistency
4. Rest for 2-3 mins. Prepare a microwave safe bowl with greasing and dusting.
5. Pour the cake batter in the bowl.
6. Cover with the lid and microwave on high for 3 mins. Open and release the steam. Again microwave on high for another 2 mins. 
7. Turn the cake and let the steam release completely. Your basic chocolate cake for making pop is ready. Cool it to room temperature before using

Alternatively you can use any vanilla cake and follow remaining procedure for making pops.

Cake pops:
1. Take the cake in bowl and crumble it form cake crumbs
2. Add powdered sugar and mix well (Use very little milk if the mix is too dry)
3. Divide the mix in equal portions and roll into small size balls. Keep aside
4. Now melt the chocolate with double boiler method. Keep the hot water around to maintain chocolate consistency to melted.
5. First dip one side tip of the stick in chocolate and roll over such that the tip is covered with chocolate. Insert the stick in one of the balls. Repeat for all balls. Let it set for few mins inside fridge. 
This will give stiffness to the pop tick and cake ball joint.
6. Now gently roll each cake pop in melted chocolate, sprinkle the color vermicelli or sprinklers on it and set aside.
7. Refrigerate for 5 mins so that the chocolate layer sets 
Server your cake pops at room temperature.

Here is another version where I have used desiccated coconut and color saunf for decoration.

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