MALAI CAKE

Indian adaptation of milk cream is everyone's favorite at my home. Today i have one bowl of malai, so I decided to make this delicious MALAI CAKE....!!!!!!!

INGREDIENT

All Purpose Flour	180 gm(1.5 Tbsp less from 2 Cups)
Malai	1 Cup
Sugar Powder	1 Cup
Baking Powder	1/2 tsp
Baking Soda	1 tsp
Vanilla Essence/ Pineapple Essence	1 tsp
Milk	1/2 Cup or 3/4 Cup
Tooti-Fruity	1 Tbsp

METHOD

1.   Sieve together flour, soda and baking powder. Keep aside.

2.   Mix malai and sugar; keep aside for 5-10 min.. Don't batter too much.

3.   Add essence and milk, batter it with hand mixture for 2-3 min.. Add tooti-fruity into it.

4.   Pour the mixture into a greased baking pan.

5.   Bake it in a preheat oven at 210^. C for 10 min..Then reduce temperature to 150^. C and bake for 30-35 min or till done.
6.   Allow the cake to cool. Cut into pieces and SERVE!!!!

Sending this over to Bake off hosted by Champa

MICROWAVE PANEER MAKHANE

This dish is really simple to microwave from the best of ingredients. Really simple and very tasty...................!!!!!!

INGREDIENTS

Makhana	100 gm
Paneer	150 gm(in cubes)
Pure Ghee	1 Tbsp
Curd	1/2 Cup
Milk	1/2 Cup
Tomato Puree	2 Tbsp
Tomato Ketchup	1 Tbsp
Cornflour	1 tsp
Dhaniya Powder	1 tsp
Haldi Powder	1/2 tsp
Red Chilli Powder	1/2 tsp
Cumin/Jeera Powder	1 tsp
Raisins	2 tsp
Cashews(chopped)	2 tsp
Salt	to taste

METHOD

1.  In a microwave safe bowl, add ghee and mix makhanas. Microwave it for 2 min.(at 100 power) and set aside.

2.  Take a fresh microwave safe bowl, add curd, milk, cornflour, 1/4 tsp turmeric powder, garam masala, 1/4 tsp red chilli powder and mix well. Now cook this for 1 min. Your gravy is ready.

3.   Now, in a fresh microwave bowl, add paneer pieces and all the dry masalas and let it cook for 1 min.

4.   Add tomato puree, green chillies, coriander leaves and gravy to the paneer. Cook this for 2 min..

5.   Add the roasted makhanas, mix well and microwave on high power for 1 min..

6.   Garnish it with coriander leaves.

7.   Serve hot with poori or parantha.

Sending it to Srivalli @ Microwave Easy Cooking Event page

MINT HOT POTATO CHAAT

This recipe is from my old diary. Yesterday i was freaking in the shopping mall, I saw these cute baby potatoes on the shelf. I immediately picked the bag. In the evening I made this chaat. Everybody at home liked it very much.....!!!!!

INGREDIENT

Baby Potatoes	250 gm
Oil	6 tsp
Cashew Nuts	12-15
Mint Leaves	1 Bunch
Green Chillies	3-4
Thick Yogurt	6 Tbsp
Ginger	1 small piece
Black Salt	1 tsp
Cumin Powder	2 tsp
Chaat Masala	2 tsp
Lemon	2
Salt	to taste

METHOD

1.   Boil and peel the potatoes.

2.   Heat the oil in a non-stick pan. Add the baby potatoes and stir fry on low heat till the potatoes change color and become a little crisp on the outside.

3.   Grind the cashew nuts, mint leaves, green chillies, yogurt, ginger and black salt to a paste.

4.   Add this paste and dry masalas(cumin powder, chaat masala and salt), to the fried potatoes and stir for 2-3 minutes, till the potatoes are nicely coated with the paste. Add lime juice to it.

5.   Garnish with chaat masala, mint leaves and green chillies. Serve Hot!!!

 Sending this to "Food palette series brown"  @ Torview, Priya and Aipi’s Bookmarked recipes Vol.28 event and also to Herbs and Flowers In My Platter

PANEER DELITE

This is very delicious sweet which makes in a jiffy.

INGREDIENTS

Paneer/Cottage Cheese	1 Cup
Sweet Dry Petha	3/4 Cup
Fresh Grated Coconut	1Cup
Cardamom Powder	1/4 tsp
Raisins	1 tsp
Almonds & Pistachio(chopped)	1 tsp

METHOD

1.   Grate paneer and dry sweet petha.

2.   Add grated coconut, mix very well.

3.   Add cardamom powder and dry fruits.

4.   Shape into rounds or cylindrical .

5.   Refrigerate for 10-15 min..

6.   Garnish with raisins and serve.....!!!!!!!

Sending this to Ayeesha's Any One Can Cook Series 17

AND in "Food palette series brown" event @ Torview

BREAD CHUM-CHUM

CHUM-CHUM is a delicious sweet. As bread is easily available in everybody's kitchen, I decided to make chum-chums from bread..........

INGREDIENT

Bread Slice	4-5
Milk	1/2 Cup
Suji/Semolina	2 Spoons
Maida/Refined Flour	1 Spoon
Coconut Powder	2 Spoons
Grated Khoya	1/2 Cup
Yellow Color	3-4 Drops
Sugar	2 Cups
Rose Essence	3-4 Drops
Chopped Almonds & Pistachio	1 tsp
Oil	to deep fry

METHOD

1.    Cut the sides of the bread slices.

2.    Now dip the bread slices in the milk and then crush it with fingers.

3.    Add suiji and coconut powder, mix very well.

4.    Make balls(8-10) out of this mixture and keep aside.

5.    Meanwhile add drops of yellow color or kesar threads in grated khoya, almonds, pistachio and mix well and divide it into 8-10 small portions of stuffing.

6.    Now take the ball out of the bread mixture, flatten it, place the stuffing and close the round. Flatten slightly and shape into CHUM-CHUM.

7.    Make other chum-chums in the similar way.

8.    Deep fry the chum-chums in hot oil till the chum-chum becomes golden brown in color.

9.    Mix sugar and water and make sugar syrup of 2 strings consistency.. Add rose water in it.

10.  Put chum-chums into sugar syrup for half an hour.

11.  Cut from the center and SERVE..!! 

PS- If you don't have khoya, take 1/2 Cup condensed milk and add 1 Tbsp milk powder and chopped almonds and pistachios for the stuffing.

sending this to Pari, FOODELICIOUS

 

TAMATAR KI NAVRATAN CHUTNEY(TOMATO CHUTNEY)

Chutney is a term for a class of spicy preparation used as an accompaniment for a main dish. Without any chutney an Indian meal is incomplete. Mostly i use to prepare green chutney, today morning when I was searching my fridge, suddenly an idea of making tomato chutney came to my mind. I stopped my other workings and decided to try it first.....!!

INGREDIENT

Tomato	1 Kg
Sugar	650 gm(or as per taste)
Dry Dates	10
Raisins	2 Tbsp
Melon Seeds	1 Tbsp
Degi Mirch Powder	1 tsp
Garam Masala	1/4 tsp
Salt	to taste

METHOD

1.   Add tomatoes in hot boiling water for 3-4 min..

2.   When cool, remove the skin.

3.   Grind tomatoes in a blender.

4.   Take a heavy bottom pan, add pureed tomatoes and sugar.

5.   Brings to a slow boil. Reduce heat and simmer. Cook until thickens the chutney

6.   Add salt, red chilli powder and garam masala.

7.   Finally add sliced dry dates, raisins and melon seeds.

8.  Cool it and transfer into a sterilized glass bottle.

9.  Serve with bread or parantha.

Sending this recipe to Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO hosted by Sanyukta at CREATIVE SANYUKTA

  

And

Kiran's SUMUDHURA

KHOYA MAKHANA

 

This is from my old diary, which I have bookmarked few years back from a monthly magazine but could not try it. Today, when I was going through the pages, suddenly I had a look on this recipe. I decided to make it in dinner......!!!

INGREDIENT

Khoya/Mawa	100 gms
Makhana	100 gms
Onions	2(grated)
Tomatoes	3
Ginger	1 1/2 tsp
Green Chillies	2(chopped)
Turmeric Powder	1/4 tsp
Dhania Powder	2 tsp
Chilli Powder	1/2 tsp
Garam Masala	1 tsp
Fresh Curd	1/2 Tea Cup
Ghee	3 Tbsp
Ghee	For deep frying
Salt	to taste

METHOD

1.   Roast the khoya without any ghee very lightly.

2.   Deep fry the makhanas very lightly in ghee.

3.   Cut the tomatoes into big pieces, add 1 tea cup of water and cook. When soft, prepare a soup by passing through a sieve.

4.   Heat the ghee in a vessel and fry the onions till pink in color.

5.   Add the ginger, green chillies, turmeric, dhania and chilli powders and fry for one minute.

6.   Add the tomato soup, curd, khoya and salt.

7.   Add the makhanas and cook for a few minutes.

8.   Sprinkle garam masala and cook again for one minute.

9.   Garnish it with chopped coriander and serve.

Sending this to Priya and Aipi’s Bookmarked recipes Vol.28 event

ORANGE MUFFIN

In the month of February, love is all around....!! Its the month of chocolates, cakes, cup cakes. So I baked these muffins for my beloved....!!

INGREDIENT

Refined Flour	1 3/4 Cup
Soda Bi-carb	3/4 tsp
Baking powder	1 1/2 tsp
Sugar Powder	3/4 Cup
Milk	3/4 Cup
Butter	3/4 Cup
Orange Crush	3 Tbsp
Cashew Nut	2 Tbsp(fine chopped)
Raisin	2 Tbsp
Colored Candies	1 Tbsp

METHOD

1.   Sieve together refined flour, baking powder and soda bi-carb.

2.   Mix butter and sugar powder; batter it to make light.

3.   Add flour, milk, orange crush, 1 Tbsp cashew nuts, raisins, candies and mix properly for 2-3 min..

4.   Fill half of the cake cup with paste. Sprinkle cashew nuts and raisin on it.

5.   Bake it in pre-heat oven at 180^. C for 15-20 min..

6.  Cup cakes are ready.

Sending this over to Show Me Your Muffin hosted by Divya

ICE TEA FRUIT PUNCH

INGREDIENT

Orange Juice(fresh/tin)	1 Bowl
Hot Tea	5-6 tsp
Sugar	1 tsp
Apple	1 Medium(diced)
Ginger	1 inch piece
Fresh Mint Leaves	6-7
Lemon	1

METHOD

1.   Strain the hot tea. Take a bowl, add orange juice, hot tea, apple, lemon juice, mint leaves, sugar, ginger and crushed ice.

2.   Blend all these in a blender.

3.   Strain it.

4.   Pour it into glasses.

5.   Garnish with mint leaves. Nutritious fruit punch is ready.. SO REFRESHING!!!!

FRUIT PHIRNI

Happy BASANT PANCHMI to all my friends. Basant panchmi marks the beginning of the spring season. The fields are mustard yellow with the ripening of crops. Yellow is an auspicious color- a color of spirituality. On this day, as a mark of reverence people prefer to wear yellow and eat yellow sweets. To celebrate this, I prepared this rice pudding.

INGREDIENT

Basmati Rice	400 gm
Milk	1 ltr.
Sugar	200 gm
Various fruits	1 Bowl(kiwi, papaya/mango, grapes, banana)
Almonds	10(blanched and chopped)
Raisins	1 Tbs
Saffron	1/4 tsp

METHOD

1.   Wash and soak rice for an hour.

2.   To make a paste grind rice in grinder.

3.   Heat milk in a heavy bottom pan. When boils add rice paste and simmer the fire.

4.   Stirring continuously in order to avoid lumps.

5.   Cook until thicken.(Custard like consistency)

6.   Add sugar and saffron threads, cook for 2-3 min..

7.   Remove from fire.

8.  Let it comes to room temperature.

9.  Add the pieces of fruits, chopped almonds and raisins).

10. Refrigerate for half an hour.

11. Serve chilled

KURMURA CHIDWA CHANA(CRISPY RICE FLAKES WITH FRESH GREEN CHICKPEAS)

 
As fresh green chickpeas is widely available these days, I decided to try it with rice flakes. It is  high in protein. This snack is very easy to make.

INGREDIENT

Rice Flakes/Beaten Rice	2 Medium bowls
Fresh Green Chickpeas	1 Medium bowl
Onions	1 (chopped)
Ginger	1 Small piece
Cumin/Jeera	1 tsp
Coriander	1 Tbsp (chopped)
Salt	to taste

METHOD

1.   Wash and drain rice flakes. Keep aside.

2.   Heat 2 tsp oil in a pan.

3.   Add drained rice flakes and salt. When they turn into pink, switch off the gas and transfer into a plate.

4.   Again, in the same pan, heat 2 tsp oil. Add jeera, green chilli and chopped onion and ginger.

5.   Saute till transparent. Add fresh green chickpea, stir well. Add salt. Cover it with a lid.

6.   Cook for 5 min..

7.   Remove from fire, add crispy rice flakes. Toss well.

8.   Garnish with chopped coriander and serve hot.

CANDY PAKORA

Yesterday evening a small group of my kitty party friends came to my place. I decided to make something with soya. All of my friends liked this easy and innovative snack....

INGREDIENT

Soya Chunks	15-20
Capsicum(Big)	1
Onions	2
Tomatoes	2
Besan	1Cup
Red Chilli Powder	1 tsp
Degi Mirch	1/4 tsp
Garam Masala	1 tsp
Carom Seeds	1/2 tsp
Chaat Masala	1 tsp
Oil	to deep fry
Salt	to taste

METHOD

1.   Soak soya chunks in hot water for 10-15 min..
2.   Wash and squeeze out the water. Keep aside.
3.   Wash and diced tomato and capsicum.
4.   Peal and diced the onion petals.
5.   Make a thick consistency batter of besan by adding salt, red chilli powder, degi mirch and carom seeds.
6.   Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
7.   Make other candy pakoras in the similar way.
8.   Dip these candy pakoras into the besan batter. Coat well.
9.   Heat the oil in a deep fry pan and fry these  pakoras till golden brown.
10. Serve hot with mint chutney.