Wayfare

Saturday, December 31, 2011



Happy New Year Everyone...


 May almighty complete all your dreams in the new year and

 bring sparkling lights and glorious happiness in the 

upcoming year

Tuesday, December 27, 2011

Amla Pickle/For Blog Hop Wednesday

Today I am assigned with Radhika, the creator of Blog Hop Wednesday. This is the last Blog Hop Wednesday, for this year only. I am sure we will be ending many years with Blog Hop Wednesday. The voyage so far has been full of excitement and taste. Thanks Radhika for this wonderful gift to foodie bloggers.

With creative mind and intellect, Radhika has given birth to a wonderful blog. I have tried a lot many recipes from her space, so this time I was sure to make Amla Pickle. As amlas are raining everywhere, so I guess this is the best way to preserve the amrit phall. 




Ingredients
Amla
    500 gm
Salt
    50 gm
Fenugreek Seeds
    1-2 tsp
Turmeric Powder
    1 tsp
Red Chilli Powder
    2 tsp
Yellow Mustard
    1 Tbsp
Fennel Powder
    2 tsp
Heeng/Asafoetida
    1/2 tsp
Mustard Oil
    250 gm




Method
Wash Amla very well.
Boil sufficient water in deep bottom pan. Add amla into the water and cook for 3-4 minutes till amla is tender.
Drain out the water. Let them cool and dry.
Separate the Amla segments and discard the seeds.
Heat 1 Tbsp oil in a pan till the smoking point. Switch off the fire.
Add asafoetida and fenugreek seeds and stir.
Add in turmeric powder, fennel powder, red chilly powder, yellow mustard powder and salt.
Mix very well. Add Amla pieces and mix very well.
* Let it cool completely and transfer the pickle in a  container. Top up the container with remaining oil.
* Pickle will be ready to consume in 2 to 3 days.   



Sunday, December 25, 2011

Coconut Cookies

Wish you all  Merry Christmas. Hope your Christmas is filled with loads of laughter and happiness.





Ingredients
All Purpose Flour           1 cup
Powdered Sugar             1 cup
Baking Powder              1/2 tsp
Coconut Powder            1 cup
White Butter                   1/2 cup
Milk                                1/4 cup


Method
* In a mixing bowl add APF, baking powder and coconut powder. Mix very well.
* In another bowl Add butter and sugar. Mix very well to make it light.
* In this paste add small-small quantity of APF mixture and mix well. Add some milk if required and prepare
   a dough.
* Preheat the oven at 180 C.
* Make small balls out of the mixture. Flatten them slightly.
* Place these balls on a greased baking dish by maintaining some distance among them.
* Bake the cookies for 10 to 12 minutes at 180 C.
* Let them cool and serve.
* Coconut cookies are ready.
Enjoy!!!!

sending this toVardhini's Bake Fest hosted bySangee@Spicy Treats:
Sending this to http://www.cookeatdelicious.com/hosted by Raksha




Sending this to http://sravscc.blogspot.com/ and Khushi@A Girl's Diary

Blog Anniversary and Shahi Moong Dal Halwa

Celebrating my 1st Blog Anniversary and also the 100th post with our traditional Indian sweet Shahi Moong Dal Halwa. One year back, I started Dees Kitchen on last Christmas. I am very proud of this milestone. Thank you so much all my readers and blogger friends, and of course my family. It's been a lovable journey for me. I made so many blogger friends and learnt a lot. Here is the recipe of Shahi Moong Dal Halwa...





Ingredients
Moong Dal Paste      1 bowl
Desi Ghee                    1 bowl
Mawa/Khoya               1 bowl
Sugar                          1/2 bowl
Water                         1 bowl
Cinnamon Powder       a pinch
Cardamom Powder     1/4 tsp
Almonds/Pistachio


Method


* Wash and soak dal in water for 3-4 hours.
* Grind the dal without water in grinder to make a very thick past. Grind it little coarsely.
* Heat Ghee in a non stick pan.
* Add dal paste and roast it till light brown in color and a nice aroma came in. Keep stirring continuously.
* It will take about 20 to 25 minutes.
* Meanwhile on the other burner heat sugar and water together. Bring it to a boil. Switch off the fire.
* Add grated mawa to the roasted dal paste. Cook for two to three minutes.
* Now add sugar syrup and mix very well.
* Cook for about 3 to 4 minutes till it thicken. Add cardamom powder, cinnamon powder. and mix.
* Dish it out and garnish with Almonds and pistachio.
Enjoy!!!  

Thursday, December 22, 2011

Paneer Mawa Circles











Ingredients


Paneer/Cottage Cheese      1 bowl (Grated)
Mawa/Khoya                     1 bowl (Grated)
Sugar (Powder)                 1 bowl
Tooti Frooti                        2 Tbsp
Mix Fruit Essence               1 tsp


Method


* In a mixing bowl combine grated paneer, Khoya, sugar powder and tooti frooti.
* Add fruit essence and mix very well.
* Make a big chunk out of the mixture and roll it into a cylinderical shape.
* Now take a sheet of aluminium foil and place the roll over it to cover with.
* Close the ends.
* Keep it in refrigerator in freezer for one hour.
* Cut the circles from the roll. Garnish with tooti frooti and serve.
* Enjoy ! ! ! ! ! !   





         
                  

Wednesday, December 14, 2011

Garlic Rolls

Today I have hopped to Priya's blog, "Priya's Easy n Tasty Recipes",  for Radhika's Blog Hop Wednesday  Priya  is a wonderful blogger and awesome baker. She has a wonderful collection of recipes from various cuisines. A very simple reason why  I have chosen  this recipe is  I want to have a  strong grip on baking. I baked these garlic rolls and they came out perfect. My family enjoyed a lot. Thanks Priya for this wonderful experience.

Ingredients 
For The Rolls
All Purpose Flour
    2 Cups
Olive Oil
    2 Tbsp
Active Dry Yeast
    1 Tbsp
Sugar
    1 tsp
Salt
    1 tsp
Luke Warm Water
    1 Cup
Sesame Seeds
    1 Tbsp



For The Spread/Filling
Butter(at room temp.)
    50 gms
Finely Chopped Garlic
    1 Tbsp
Finely Chopped Coriander
    2 Tbsp
Chilly Flakes
    1 tsp
Oregano
    1/2 tsp

  


Method
* In a cup of lukewarm water add yeast and sugar. Let it rest for ten minutes.
* In a mixing bowl, mix All Purpose Flour, salt and olive oil.
* Add ready yeast and some water to knead a smooth dough.
* Keep the dough in a warm place for two hours.
* Meanwhile mix all the ingredients for the filling/spread. Keep aside.
* Once the dough swollen up, punch it down. Divide this into two equal halve.
* Dust the platform with flour. Take one half and roll it into a rectangular shape.
* Spread the filling properly and roll them as a loaf. Cut the rolled loaf as 5-6 pieces.
* Repeat the same with the other half.
* Now place these rolls in a greased baking tray. Sprinkle some sesame seeds.
* Add on the remaining filling over the rolls. Let the roll rise again for fifteen minutes.
* Preheat the oven to 180 degree Celcious.and bake the rolls for 20-25 minutes.
* Serve!!!!!!!

sending this to Amy'shttp://foodssrilanka.blogspot.com/



Monday, December 12, 2011

Special Chole

   After so much of  fried I thought of posting this protein packed side dish. This is the easiest tasty side dish and a good option for a healthy lunch box.







Ingredients

Black Chickpeas (Boiled)
    1 Bowl
Cumin Seeds
    1 tsp
Coriander Powder
    2 tsp
Cloves
    2-3
Red Chilli Powder
    1/2 tsp
Curry Leaves
    2-3
Green Chilli Finely Chopped
    1
Heeng/Asafoetida
    a pinch
Cinnamon
    1-2 Piece
Pure Ghee
    1 Tbsp
Turmeric Powder
    1/4 tsp
Garam Masala
    1/2 tsp
Tomato Puree
    1/2 Bowl
Ginger (chopped)
    1/2 tsp
Tomato(for garnishing)
    1
Salt
    As Per Taste



Method
* Heat Ghee in a non stick fry pan.
* Add cinnamon stick, clove, bay leaf, jeera powder, curry leaves and asafoetida. Saute for one minute.
* Add tomato puree, turmeric powder, coriander powder,        red chilly powder, green chilly, garam masala and
   salt. Cook for two to three minutes. Stir.
* Add some water and cook till the ghee comes out. Add boiled chickpeas and cook for another 3-4
   minutes. Switch off the fire.
* Transfer into a serving dish. Garnish with tomato, ginger and green chilly.
* Special chole is ready to be served with poori or parantha.

Thursday, December 8, 2011

Kalmi Vada




Ingredients
Chana Dal
    1 Bowl
Uradh dal (Dhuli) 
    1/3 Bowl
Cumin Seeds
    1/2 tsp
Saunf/Fennel
    1 Spoon
Coriander Seeds
    1 Spoon
Heeng
    1/4 Spoon
Whole Red Chilly
    2-3
Salt
    As per taste
Oil
    For deep frying


Method
* Wash and soak both grams for 5-6 hours.
* Coarsely grind the soaked dal in grinder with red chilly, fennel, jeera,  and coriander seeds.
* Add salt and asafoetida.
* Mix very well and check the seasoning.
* Heat sufficient oil in a deep bottom pan.
* Take a medium amount of the mixture and make a vada (oblong shape) and deep fry it till it turns light brown.
* Remove from pan.
* Cut the half fried vada into finger shape or coins and again deep fry it till they turn crispy and golden brown
   in color.
* Drain on absorbent paper.
* Serve with green chutney and tomato ketchup. 



Sending this to Srivall's Snacks Mela     and Julie'shttp://erivumpuliyumm.blogspot.com/

Sunday, December 4, 2011

Bharwan tikki

I love to experiment with Tikkis. Here is another paneer tikki recipe with coconut stuffing. I prepared this yesterday for evening snack. It came out perfect and tasty.  Hope all of you will also like it....


Ingredients
1 cup            Grated Paneer
1/2 cup         Grated Boiled Potato
1-2               Bread Slice
1 Tbsp          Raisins
1/4 cup         Grated coconut fresh
1 Tsp            Sugar
1 1/2 Tsp      Amchur Powder
1-2               Green Chilli chopped
1 Tbsp          Chopped Coriander
                     Oil for Deep fry
                     Salt as per Taste
Method
* In a mixing bowl combine grated potato and paneer.
* Add in salt, green chilly, fresh coriander, amchur powder and bread slice(soaked in water and squeezed).
* Mix very well.
* Take equal parts of this mixture and shape them into balls.
* For stuffing, In a small bowl combine grated coconut, sugar and raisins. Mix well.
* Now slightly flatten the ball , place the stuffing and close the ball. Shape into tikki.
* Similarly prepare all the tikkis.
* Heat sufficient oil in a kadahi. Deep fry the tikkis till golden brown in color.
* Drain on absorbent paper.
* Serve hot with green chutney and tomato ketchup.






Sending this to Shwetha's DASHAMI'S COLLECTION