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Mooli/Raddish Parathe with a Twist

 

Winters are about to bid adieu, and so are the seasons vegetables. One last time i wanted to serve those yummy raddish parathas to my family for breakfast, as now we all to wait for almost few months to relish it again.

I always love to use green leafy vegetables in different forms in stuffed Parathas.

Stuffed Mooli Paratha is yummy shallow fried stuffed Indian flatbread belonging to Punjabi Cuisine. Parathas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you’re in the mood for something filling…

Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are extremely nutritious and filling.
The twist i have given to these parathas is that instead of throwing leaves of mooli, i have used them by kneding it with flour for parathas.

Preparation time 15 minutes
Cooking time 25 minutes
Serves 3

Ingredients:
For Dough:
Radish Leaves/Mooli Ke Patte- 2 cups, very finely chopped
Whole Wheat Flour- 2 cups
Carom Seeds/Ajwain- 1 teaspoon
Asafoetida- A pinch
Salt- 1/2 teaspoon
For Stuffing:
Radish/Mooli- 4, medium sized, grated
Ginger- 1 inch piece
Green Chilies- 1 finely chopped
Red Chili Flakes- 1 teaspoon
Dry pomegranate seeds 1 tsp
Salt as per your taste
Clarified butter/ Butter- As required for cooking

Method:
1. Add 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
Now squeeze the grated mooli with your palms and save this water to knead the dough.

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2. Meanwhile, heat oil in a pan and add carom seeds aka ajwain, asafoetida, finely chopped radish leaves aka mooli ke patte and salt in it and mix well. Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavor. Now it will remain about 3/4 to 1 cup in quantity.

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3. On cooling, mix these radish leaves with wheat flour.
4. Now knead a soft dough, using water that you have saved from squeezed mooli.
5. Now squeeze grated mooli once again to extract remaining water from the grated radish/ mooli.
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Mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Also add more salt if needed.
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6. Divide the dough in equal portions, and make round balls with them.
7. Take one ball and make a well in it. Now stuff it with radish mixture. 8. Bring all the edges together and seal them. Dust it with some flour and gently flatten it a little with your palms.
9. Using a rolling pin roll into circular shape. Do not press it as masala may come out.
10. Cook on medium flame both sides.
Serve hot.

Serving suggestion:
Serve parathas with plain yogurt or raita (onion tomato raita, Bathua raita, tadka raita) or pickle as a light meal or breakfast.
I have served it with homemade yogurt sprinkled with roasted cumin powder and pepper powder and some salt.

Potato & fruity Knödel

Potato and fruity Knödel

 

 

 

About Knödel :

It is likely that the word “Knödel” originated from the German verbs knoten (to knot) referring to the methods used to make the savoury or sweet dumplings.

 

What are sweet dumplings :

Have you ever eaten a sweet European dumpling, a dessert dumpling, holding a sweet fruity surprise covered with boiled  potato layer and coated with toasted sweet breadcrumbs?

These Potato and fruity dumplings, which I have tried are stuffed with sweet, big & firm grapes.

You can choose any other firm fruit like Plum, apricot, cherry or strawberry.  And when it is rolled in toasted breadcrumbs, are a delightful and unique dessert.

Among the most popular dumplings are made with: apricots or plums which are glazed with butter and brown sugar.

 

Are these difficult to make?

 

Since these potato and fruity dumplings contain basic ingredients such as flour,  bread and eggs, and are easy to make by hand (not many kitchen tools required), they can be quickly made any time to add to a meal.

It is a lovely surprise for somebody who hasn’t seen this dessert before and I have to say that I have not tasted anything which comes close to those knödels.

The trick I believe is in the dough, there is a technique to follow precisely, that’s why I have shared detailed recipe, with step by step pictures.

I would love to see some of you attempting this recipe and of course I would be thrilled to know if you liked it.

Feedback from my Son’s friends :

I am so happy to share with you all that when I made these and asked my Son to taste these, at that point, he was in hurry to meet his friends, and was bit reluctant to taste.

But after tasting he asked me to  pack few pieces. And after a while I got a thank you call from all of them saying they loved it. It was something so delicious, they have never tasted before.

 

Savoury or Sweet Knödel :

 

Knödels can be prepared using both ways using  bread, pretzel dough, and potatoesa.

It can have a variety of fillings like meat or vegetables. The Knödel can also be added to soups or stews.

Whereas Sweet dumpling, a dessert holding a sweet fruity surprise. These fruity dumplings will transport you to a new uncharted food paradise.

These dumplings can then be served along with sweet sauces and/ or brown sugar being sprinkled on top. Savoury sumplings can be served in the form of a meal  and sweet ones as dessert.

Find more potato/sweet potato recipes here:

No flour potato pizza bites

Vegetable kababs

Cheesy beetroot tikkis

Sweet potato brownies

Capsicum aloo sabzi

Prep time : 30 Mins

Cooking time : 20 Mins

Serves 10 Person(s)

Cuisine Type : European

Course  : Desserts

 

Ingridients to make potato and fruity Knödel :

For outer covering :

potatoes 250 gms

All purpose flour 70 gms

semolina 8 grams

vegetable oil/ butter 15 grams

Egg yolk 1

For coating :

Bread crumbs 15 grams

Hazel nut powder 5 gms

Butter 15 gms

Powdered Sugar as required

For filling :

Firm big black Grapes 10

How to cook Potato & Fruity Knodel :

 

In a thick bottom pan roast the breadcrumbs mixed with hazelnut powder, in butter on low flame for about 5 minutes or till they turn golden brown.

Cool it.

Mix in powdered sugar nicely.

Boil the potatoes, peel them while hot and grate them. Add butter/ oil, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead much as this makes the dough of loose texture)

Create a long roll out of the dough, and cut in thumb thick slices.

Flatten it. Make well in the center.

Place piece of grape in it, then form a dumpling with your hands.

Just use enough dough to firmly cover the fruit.

Bring a large pot of lightly salted water to a strong simmer.

Carefully drop in the dumplings, and lower the heat so that it barely simmers.

Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).

Cook them for a couple of minutes after they rise to the surface.

Drain the dumplings and set aside.

Roll the dumplings in the roasted breadcrumb and sugar mixture until they are evenly coated.

Cut each dumpling in half and sprinkle bread crumbs over each one.

serve immediately.

Notes :

1. Other alternatives for fruits are Plum, apricot, cherry or strawberry

2. Cut a slit along one side of fruit. Remove the pit and replace it with a sugar cube.

3. As a variation of fruit dumpling recipes, you can replace the apricots with nougat balls (for best results use Lindt’s Lindor nougat balls), which melt into chocolate sauce once you slice up the dumplings.

4. Dumplings are usually served with warm strawberry compote! Alternatively, you can create golf-ball sized unfilled dumplings and serve them with any fruit compote.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

I love to hear from you all.

Happy cooking!!

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Potato & fruity Knödel
Author: 
Recipe type: Dessert
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
It is a lovely surprise for somebody who hasn’t seen this dessert before. These Potato and fruity dumplings, which I prefer, are stuffed with sweet, big, & firm grapes. A must try recipe I would say.
Ingredients
  • For outer covering :
  • potatoes 250 gms
  • All purpose flour 70 gms
  • semolina 8 grams
  • vegetable oil/ butter 15 grams
  • Egg yolk 1
  • For coating :
  • Bread crumbs 15 grams
  • Hazel nut powder 5 gms
  • Butter 15 gms
  • Powdered Sugar as required
  • Firm Grapes 10 for filling
Instructions
  1. In a thick bottom pan roast the breadcrumbs mixed with hazelnut powder, in butter on low flame for about 5 minutes or till they turn golden brown.
  2. Cool it.
  3. Mix in powdered sugar nicely.
  4. Boil the potatoes, peel them while hot and grate them. Add butter/ oil, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead much as this makes the dough of loose texture)
  5. Create a long roll out of the dough, and cut in thumb thick slices.
  6. Flatten it.
  7. Make well in the center.
  8. Place piece of grape in it, then form a dumpling with your hands.
  9. Just use enough dough to firmly cover the fruit.
  10. Bring a large pot of lightly salted water to a strong simmer.
  11. Carefully drop in the dumplings, and lower the heat so that it barely simmers.
  12. Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).
  13. Cook them for a couple of minutes after they rise to the surface.
  14. Drain the dumplings and set aside.
  15. Roll the dumplings in the roasted breadcrumb and sugar mixture until they are evenly coated.
  16. Cut each dumpling in half and sprinkle bread crumbs over each one.
  17. serve immediately.
  18. Notes :
  19. Other alternatives for fruits are Plum, apricot, cherry or strawberry
  20. Cut a slit along one side of fruit. Remove the pit and replace it with a sugar
  21. As a variation of fruit dumpling recipes, you can replace the apricots with nougat balls (for best results use Lindt’s Lindor nougat balls), which melt into chocolate sauce once you slice up the dumplings.
  22. Dumplings are usually served with warm strawberry compote! Alternatively, you can create golf-ball sized unfilled dumplings and serve them with any fruit compote.

10 minutes quick Pickled Jalapeños

10 minutes quick Pickled Jalapeños

 

10 minutes quick Pickled Jalapeños/chilli peppers is a quick & easy recipe which you can make very easily at home and store it in the fridge for months to use.

Can you believe these pickled  Jalapeños/chilli peppers are ready in under 10 minutes?

I’m quickly becoming quite the fan of pickling. I have to say, it’s pretty easy and this recipe is crazy simple. You just need about few large Jalapeños, two cloves of garlic and then vinegar, water, sugar, salt and a jar to fit all of it in.

Is it Worth trying :

After trying this quick pickled recipe, I promise you will never buy readymade, bottled Jalapeños again. This recipe seriously could not be easier than this.

These Jalapeños are so much better than readymade ones, and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative  and help keep the Jalapeños good in the fridge for up to months.

Multiple uses :

Pickled Jalapeños are one of the must haves in my refrigerator. They are super easy and quick to make. They are great on Nachos, Enchiladas and also in salad, salsa, burgers, pizza, sandwiches basically with everything. I used them in my Parathas even sometimes.

They instantly add slight heat and sour factor that takes the taste to an altogether different level of any dish.

I’m sharing this easy recipe today that you can make in less than 10 mins and bet you wont return to buying store bought ones after making these at home.

 

Cook Time 5 minutes

Total Time 5 minutes

Servings 1 jar

 

Ingredients

1 cup white vinegar

1 cup water

2 cloves garlic smashed

2 tablespoons sugar

1 tablespoon salt

7-8 jalapeno peppers sliced in roundels

 

Instructions

Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.

 

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let it sit for at least 15 minutes. Transfter this into sterilised glass  bottle/jar.

 


Store in the fridge for up to two months or more.

Mine stays good a whole year.

You may like this pickle recipe :

Potliwala Achaar

Notes:

1. Don’t skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste.

2.We gloves if you are not used to handling chillies or jalapenos as they may leave a burning sensation

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5.0 from 3 reviews
10 minutes quick Pickled Jalapeños
Author: 
Recipe type: Pickles
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
10 minutes quick Pickled Jalapeños/chilli peppers is a quick & easy recipe which you can make very easily at home and store it in the fridge for months to use.
Ingredients
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers sliced in roundels
Instructions
  1. Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.
  2. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  3. Let it sit for at least 15 minutes. Transfter this into sterilised glass bottle/jar.
  4. Store in the fridge for up to two months or more.
  5. Mine stays good a whole year.
  6. Notes:
  7. Don't skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste.
  8. We gloves if you are not used to handling chillies or jalapenos as they may leave a burning sensation

Mushroom Matar/ Green peas masala curry

Mushroom Matar/ Green peas masala curry

 

Mushroom matar masala curry with detailed photo and step by step recipe.

A creamy and spicy curry or north indian gravy recipe prepared mainly with green peas/matar and mushrooms.

 

The recipe for mushroom matar masala curry is extremely simple and is prepared by cooking green peas and tossed mushroom in a creamy, spicy and tangy tomato and onion based gravy.

Mushroom Matar, or mushrooms and peas in a creamy onion, tomato sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen.

The masala curry gets its flavour and richness from its tomato and onion based gravy. it is an ideal side dish to roti / chaptai and jeera rice or plain steamed rice.

There are several ways this recipe can be prepared but i have tried to show it in a simple way by just sautéing onion and tomatoes. There is no need of grinding the masala after sauting it. My family likes this way and it turns out very smooth without grinding too.

You may try these main course dishes :

Nutrella Soyabean sabzi
Sindhi style pakode ki sabzi
Sindhi kadhi
Paneer ke ande
Bharvaan Tinde/stuffed apple gourds

What is Masala :

Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a sauce which can be used to make a dish.

This simple Masala sauce works well with any veggies, chickpeas or lentils. Make the sauce creamier with more cashews, creamy  butter to make makhani or butter sauce, tangier with more tomatoes, spicier or milder.

So here we go 🙂

Prep Time : 10 mins

Cook Time : 20 mins

Serves : 3

Ingredients required :

2 packs of Mushrooms

1 cup Green Peas Shelled

2 large onions grated

2 large Tomatoes

1 tsp ginger

8 cloves of garlic

2 green chillies

1 tsp black pepper powder

1 tsp coriander powder

1 tsp salt

1/2 tsp Haldi/ Turmeric powder

1 tsp Red chillies powder

1 tsp Kitchen king masala

1/2 tsp garam masala powder

1/4 cup cream or full fat milk

Coriander leaves to garnish

METHOD FOR MAKING MATAR MUSHROOM MASALA RECIPE :

Heat half a tbsp of oil in a cooking vessel, add the sliced mushrooms and saute for few minutes. Cook till water evoparates and mushrooms look a bit dry. Now add salt and black pepper powder to it. Saute for few minutes more.

Switch off the flame.

Set aside.

 

 

In the same vessel, add a tbsp of oil and add the bay leaf, cumin, &  finely chopped onions. Saute it till onions turn light brown. Add the minced garlic, chillies and ginger paste and saute for 3 minutmi on low medium flame.

 

Add turmeric powder, red chili powder, Salt & coriander powder and mix well. Next add kitchen king masala powder.

Add tomato puree and cook on low-medium flame for 7-8 mts or till oil separates. Add 1 cup water,  and bring to a boil.

 

Add the sauteed mushrooms and boiled peas.  Simmer for 10-12 minutes or till everything is cooked and the desired curry consistency is achieved.

Add a pinch of ground garam masala powder and cream/milk and mix well. Adjust salt, if required. While adding cream put the flame on low as otherwise cream would split.

 

Turn off flame. Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapathi, naan or pulao.

TIPS :

1. You can add a tbsp of cream or malai towards the end of the cooking process for a richer flavor.

2.You can substitute cream/ milk with cashew nut paste.

3.Use  fresh and tender mushrooms, else the curry wont taste great.

4. Use less or more peas according to your preference.

5. To make the sauce without nuts, use pumpkin seeds or cottage cheese/paneer or plain unsweetened non dairy yogurt, or full fat coconut milk or coconut cream.

6. Seasoning mushrooms with pepper and salt, increases flavour.

7. Matar mushroom recipe taste best when prepared slightly spicy and creamy.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Please like my Facebook page to continue to get healthy,easy and tasty recipes from me. If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.

Also, like us on Instagram, and Pinterest.

Regards.

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5.0 from 2 reviews
Mushroom Matar/ Green peas masala curry
Author: 
Recipe type: North indian
Cuisine: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
The recipe for mushroom matar masala curry is extremely simple and is prepared by cooking green peas and tossed mushroom in a creamy, spicy and tangy tomato and onion based gravy
Ingredients
  • 2 packs of Mushrooms
  • 1 cup Green Peas Shelled
  • 2 large onions grated
  • 2 large Tomatoes
  • 1 tsp ginger
  • 8 cloves of garlic
  • 2 green chillies
  • 1 tsp black pepper powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • ½ tsp Haldi/ Turmeric powder
  • 1 tsp Red chillies powder
  • 1 tsp Kitchen king masala
  • ½ tsp garam masala powder
  • ¼ cup cream or full fat milk
  • Coriander leaves to garnish
Instructions
  1. Heat half a tbsp of oil in a cooking vessel, add the sliced mushrooms and saute for a few minutes.
  2. cook till water evoparates and mushrooms look a bit dry.
  3. Now add salt and black pepper powder to it. Saute for few minutes more.
  4. Set aside.
  5. In the same vessel, add a tbsp of oil and add the bay leaf, cumin, & finely chopped onions.
  6. Saute it till onions turn light brown.
  7. Add the minced garlic, chillies and ginger paste and saute for 3 minutes on low medium flame.
  8. Add turmeric powder, red chili powder, Salt & coriander powder and mix well.
  9. Next add kitchen king masala powder.
  10. Add tomato puree and cook on low-medium flame for 7-8 minutes or till oil separates.
  11. Add 1 cup water, and bring to a boil.
  12. Add a pinch of ground garam masala powder and cream/milk and mix well.
  13. Adjust salt, if required.
  14. While adding cream put the flame on low as otherwise cream would split.
  15. Turn off flame.
  16. Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapathi, naan or pulao.
  17. TIPS :
  18. You can add a tbsp of cream or malai towards the end of the cooking process for a richer flavor.
  19. You can substitute cream/ milk with cashew nut paste.
  20. Use fresh and tender mushrooms, else the curry wont taste great.
  21. Use less or more peas according to your preference.
  22. To make the sauce without nuts, use pumpkin seeds or cottage cheese/paneer or plain unsweetened non dairy yogurt, or full fat coconut milk or coconut cream.
  23. Seasoning mushrooms with pepper and salt, increases flavour.
  24. Matar mushroom recipe taste best when prepared slightly spicy and creamy

 

Butter Mochi cake

  Butter Mochi Cake

 

 

 

This recipe for butter mochi cake is an easy, Japanese style treat made with butter and coconut milk in a rice flour base. It’s a great dessert for any party. 

 

What is Butter Mochi :

Butter Mochi Cake is very popular in the Hawaiian Islands as many Japanese are settled there. This is a basic recipe for Mochi Cake. The cake can be made in various flavors of your choice.

This style of cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

The cake, when baked, has a glutinous texture as it is soft, squishy, and chewy with a mild buttery taste.

Is it difficult to make :

This recipe is ridiculously easy. You barely even have to measure anything, because you just mix  butter, a box of glutinous rice flour, a can of condensed milk, a can of coconut milk, and some eggs.

ALL you have to do is mix, pour, bake, and cut. SO easy and the result is so delicious!

And you could mix it all  even with a rubber spatula, no KitchenAid required.  For a dessert that’s so easy to make. It turned out spongy but not airy, chewy but not gummy. It had a crackly golden crust on top, while the cake underneath was smooth and springy.

 

What if Mochi flour is not available/what is the substitute ?

You can use homemade rice flour or ready rice flour if Mochi flour is not available. Though the results after baking may vary and beacuse of glutinous substance present in the Mochiko flour it turns out squishy and chewy.

Both Rice Flour and Glutinous Rice Flours are neutral tasting before and after cooking. Even though Glutinous Rice Flour is often called Sweet Rice Flour, it is not sweet at all.

Rice Flour and Glutinous Rice Flour are made from white rice, and so, are white in color. Both are finely milled flours with a powdery texture.

Toppings :

Some people don’t like to add shredded coconut on the top of their butter mochi, but I like mine this way. As I have earlier mentioned in my posts that I like all things with Coconut.

Even if you aren’t a baker, you can definitely make this, so please give it a try!

You may like to try these cakes :

 

Whole wheat oats cake eggless

Wheat, cracked wheat/Dalia and plum cake

Chocolate chip apples and zucchini cake

Buckwheat/kuttu atta, chocolate, beetroot cake

Eggless Ragi, whole wheat, chocolate cake

 

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings  10 people

 

INGREDIENTS

4 cups rice flour ( I have used readymade flour)

2 cups sugar

1/2 cup melted, cooled unsalted butter

4 eggs

2 tsp baking powder

350 ml coconut milk

350 gms condensed milk (I have used home made)

1 tsp vanilla essence

4 tsp grated coconut

 

STEPS

Cream butter and sugar in a bowl with a hand blender or spatula.

Add eggs one by one. Add rice flour little by little.

Add baking powder to it. Blend well.

Add condensed milk. Add coconut milk.

Blend every thing well.

Transfer this mixture into baking tin.

Preheat the oven at 180 degrees for 10 minutes.

 

Bake the cake at 175 degrees for an hour until the top of the cake is golden and just browned around the edges.

Eat it when it is still warm, or let it cool to room temperature.

Top it up with grated coconut.

 

Cut into pieces and enjoy.

 

 

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!

If you love the recipes, do share it with your friends and family. Also, like us on facebook, & Instagram. PIn us on Pinterest, we would love to hear from you do leave your comments below.

Happy cooking!

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5.0 from 2 reviews
Butter Mochi cake
Author: 
Recipe type: Hawaiian
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Butter Mochi Cake is a Japanese Rice Cake made with rice flour. The texture is much different than the typical American cake. Butter Mochi Cake is very popular in the Hawaiian Islands as many Japanese settled there. This is a basic recipe for Mochi Cake. The cake can be made in various flavors.
Ingredients
  • 4 cups rice flour
  • 2 cups sugar
  • ½ cup melted, cooled butter
  • 4 eggs
  • 2 tsp baking powder
  • 350 ml coconut milk
  • 350 gms condensed milk (homemade)
  • 1 tsp vanilla essence
  • 4 tsp grated coconut
Instructions
  1. Cream butter and sugar in a bowl with a hand blender.
  2. Add eggs one by one.
  3. Add rice flour little by little.
  4. Add baking powder to it.
  5. Blend well.
  6. Add condensed milk.
  7. Add coconut milk.
  8. Blend every thing well.
  9. Transfer this mixture into baking tin.
  10. Preheat the oven at 180 degrees for 10 minutes.
  11. Bake at 175 degrees for an hour until the top of the cake is golden and just browned around the edges.
  12. Eat it when it is still warm, or let it cool to room temperature.
  13. Top it up with grated coconut

Watermelon rind Halwa

Watermelon rind halwa is leftover makeover recipe. Rind which is generally thrown away after eating watermelon, can be used making halwa. Here’s an easy recipe with step by step pics and video to make this yummy and flavourful halwa.

 

Watermelon rind halwa, my recipe published in the Newspaper, My 100th blog post : 

Hello Everyone 🙂

First of all Gratitude 🙏

It is with great pleasure that I share this post of mine with you all.. especially because this is my 100th blog post in my journey of two years as a food blogger.

Few days back one of my recipes, watermelon rind halwa got published in a news paper.

This recipe is ‘leftover ka make over’, where I used rind of watermelon to make halwa out of it, by adding few more ingridients. It became instant hit with my viewers

That was when I decided to share my happiness with you all in the form of my 100th blog post.

This feat would not have been possible without the love support and motivation of you all.

I really feel blessed and inspired by all the encouragement and love showered by all of you, through your likes and comments on my facebook page, on my website as well as on my Instagram account.

I still remember the day when I first started blogging and shared my first post!!

The nervous excitement and the mixed bag of emotions that I felt at that time, cannot be explained in words!!

It was akin to a small child performing on a stage for the first time or like a debutant actor/ singer’s first film releasing.

Because when one is showcasing his/ her talents for the first time, we the artistic people always worry about how their labour of love would be received by the people. Wheather our work would be appreciated or not … will we get bouquets or brickbats for what we are presenting before the world is always our concern!!

But I must say I am so thankful to all my viewers and followers, who lapped up every post of mine and complimented me with an open heart..which inspired me to go on and reach to my 100th blog post 😊

Blogging has always been my passion and now it has become an integral part of my life.

I so enjoy writing, creating innovative and healthy recipes..cooking them, plating them in an asthetic way and clicking pictures, collecting knick knacks from the places I travel to..to go along as props in my blogs..presenting them before you all, and waiting with baited breath for your lovely comments to pour in 😊

And while I kept writing blogs and participating in various online cooking contests .. winning accolades and prizes for my recipes..I kept sharing my joy in form of recipe posts with you all on my social media pages.

It gives me immense satisfaction sharing my joy with you all, who played a major role in making my recipes and blog deserving winners!!

So come let’s have a look at my humble recipe of watermelon rind halwa.

My recipe published in Newspaper :

 

Let’s come back to the recipe of Watermelon rind halwa.

Benefits of Watermelon Rind :

Everyone likes to eat watermelons in summers and have its juice too, as its good for health. But don’t discard the peels this time when you eat watermelons at your home. The white rind left after cutting out the juicy pulp is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well.

So, today I am sharing a great recipe of halwa prepared with watermelon rind with you all. This halwa is really yummy and flavorful as well.

You all must have heard of halwa prepared with watermelon but not with its rind. Right? So, here’s an easy recipe with step-by-step instructions to make watermelon rind halwa in your home. Ohhh I just loved this halwa 😋😋

Enjoy!

Prep Time
5mins

Cook Time
15mins

Serves
2 People

Ingredients to make Watermelon Rind  Halwa :

 

 

Watermelon rind white flesh grated 1 cup

Milk 3/4 cup

Condensed milk 1/4 cup

Milk powder 1 Tbsp

Slivered Pistachios 4-5

Ghee/Clarified Butter 2 Tbsp

Getting ready:

Start with cutting watermelon and scooping out red flesh which is used for eating.

Peel off the white rind from the green colored rind and place it separately in a bowl.

Then grate this white rind finely.

Squeeze out the excess water from grated rind atleast twice or thrice.

Chop the dry fruits finely and peel green cardamoms to make powder.

Making:

Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.

Uncover and check the rind after 5 minutes. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.

When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.

Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.

Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.

Serving:

Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.

 

Notes :-

1. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.

2. Adjust the sweetness as per taste.

3. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If You try my recipes, please share your feedback on my blog or my facebook page, or on Instagram with a comment or picture. Would love to hear back from you.

Happy cooking!

You can try these leftover makeover recipes.

leftover dough dahi vadas

leftover chapati/ roti cutlets

leftover-onion-peel-tea

leftover whippedcream bread malai kulfi

Leftover bread pudding in microwave in 3 minutes

Leftover chapati chocolate mithai

Recipe video here :

 

5.0 from 2 reviews
Yummy Watermelon rind halwa
Author: 
Recipe type: Desserts
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The white rind left after cutting out the juicy pulp of watermelon is full of vitamins, fiber, antioxidants and is good for the skin and immunity as well. The halwa from leftover rind turns out really yummy and flavorful as well.
Ingredients
  • Watermelon rind white flesh grated 1 cup
  • Milk ¾ cup
  • Condensed milk ¼ cup
  • Milk powder 1 Tbsp
  • Slivered Pistachios 4-5
  • Ghee/Clarified Butter 2 Tbsp
Instructions
  1. Getting ready:
  2. Start with cutting watermelon and scooping out red flesh which is used for eating.
  3. Peel off the white rind from the green colored rind and place it separately in a bowl.
  4. Then grate this white rind finely.
  5. Squeeze out the excess water from grated rind atleast twice or thrice.
  6. Chop the dry fruits finely and peel green cardamoms to make powder.
  7. Making:
  8. Heat  ghee in a pan or wok and add the grated rind into it. Cover and let it simmer for 5 minutes.
  9. Uncover and check the rind after 5 minutes.
  10. Again saute it on high flame for few minutes and keep cooking till  it turns golden brown.
  11. When the moisture from rind mixture gets completely evaporated then add milk to it and mix really well.
  12. Next add condensed milk and cook for about few minutes. Add milk powder to it. Keep cooking till it turns really thick.
  13. Add roasted cashews and cardamom powder to it. Stir to mix everything well on low flame.
  14. Serving:
  15. Serve this mouth-watering and delectable watermelon rind halwa in a bowl garnished with some chopped cashews. Preferably, serve warm or you can store it in fridge and relish eating cold.
  16. Notes :-
  17. Squee as much water as possible from the grated watermelon rind, as it will increase the time required for cooking.
  18. Adjust the sweetness as per taste.
  19. You can use the same recipe for making halwa using pumpkin(yellow or white), Papaya, Pomegranate, Apple and Nungu.

Cheesy Beetroot tikkis/Bengali style vegetable cheese chops

 

Cheesy Beetroot tikkis/Bengali style vegetable cheese chops

Cheesy beetroot-tikkis/ Bengali style Vegetable cheese chops is a popular street food from Kolkata.Vegetable Chops are from the Patty family and is made using different vegetables and masalas.

This recipe are commonly served in most of the Bengali households along with tea for tea time snacks.

Beet, carrot and other vegetables are cooked and coated with breadcrumbs then deep fried till golden brown and served with kasundi (A mustard based sauce) and onion cucumber slices.

Being loaded with vegetables it’s great as snack for kids after school time. These tikkis/chops have a slight sweet taste due to the addition of beetroots and carrots. Moreover peanuts add nice crunch and texture to these otherwise smooth and soft chops which are crisp from outside.

Ideal Evening snack/Starter :

it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.

I love Bengali cuisine and love eating prashad during Durga Pooja festival. I have adapted this recipe with some changes from fellow blogger Anshu Matta.  I love this bhaja/spice masala which I always make in small quantities and store it. It’s such a flavourful spice mix which I use in many of my recipes and in daily cooking.

If you too are looking for some delicious snack recipes, go for it and I promise, you won’t be disappointed.

Also, for those who don’t want to deep fry these, can simply bake these tikkis in an oven instead of deep frying. Or can opt to shallow fry it.

Prep in 30 minutes

Cooks in 30 minutes

Serves : 6

 

Ingredients :

Beetroots  2
Carrot 2
Boiled and mashed potatoes 2
Peanuts 1/4 cup
Green chilies, finely chopped 2
Ginger, grated 1 tsp
Raisins 2 tbsp
Chopped fresh coriander  handful
Bengali style Bhaja masala 1.5 tsp
Bread crumbs 1/4 cup + for coating
Cornflour 2 to 3 tbsp
Salt – as per  your taste
Mango powder / Chaat Masala 1 tbsp
Cheese slice pieces as required
Oil for frying vegetables mix

For Bengali style Bhaja masala/ spice mix :

2 tsp Coriander seeds
2 whole Dried red chilies
2 tsp Cumin seeds
1 tspFennel seeds
2 to 3 Cardamom pods
3 Cloves
5 Black peppercorns
1 Cinnamon stick
1 Bay leaf


Method to make beetroot Tikkis :

Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.

Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder. Keep aside for later use.

Heat some oil in a pan. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.

Now add green chilies in the same pan then add the grated beets and carrots.
Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.

Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well. Mix in salt, mango powder /chaat masala.

Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.

Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.

Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.

To make slurry, mix the cornflour with some water and salt to make a thin slurry. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.

Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
Drain on a paper napkin to remove the excess oil.

Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.

If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

Regards

Pin it for later :

 

5.0 from 1 reviews
Cheesy Beetroot tikkis
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 tikkis
 
Vegetable beetroot tikki/chop is a popular street food from Kolkata.it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.
Ingredients
  • Beetroots  2
  • Carrot 2
  • Boiled and mashed potatoes 2
  • Peanuts ¼ cup
  • Green chilies, finely chopped 2
  • Ginger, grated 1 tsp
  • Raisins 2 tbsp
  • Chopped fresh coriander  handful
  • Bengali style Bhaja masala 1.5 tsp
  • Bread crumbs ¼ cup + for coating
  • Cornflour 2 to 3 tbsp
  • Salt – as per  your taste
  • Mango powder / Chaat Masala 1 tbsp
  • Cheese slice pieces as required
  • Oil for frying vegetables mix
  • For Bengali style Bhaja masala/ spice mix :
  • 2 tsp Coriander seeds
  • 2 whole Dried red chilies
  • 2 tsp Cumin seeds
  • 1 tspFennel seeds
  • 2 to 3 Cardamom pods
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Cinnamon stick
  • 1 Bay leaf
Instructions
  1. Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.
  2. Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder.
  3. Keep aside for later use.
  4. Heat some oil in a pan.
  5. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.
  6. Now add green chilies in the same pan then add the grated beets and carrots.
  7. Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.
  8. Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
  9. When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well.
  10. Mix in salt, mango powder /chaat masala.
  11. Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.
  12. Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.
  13. Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.
  14. To make slurry, mix the cornflour with some water and salt to make a thin slurry.
  15. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.
  16. Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
  17. Drain on a paper napkin to remove the excess oil.
  18. Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.
  19. If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season

Alsi/Flaxseed ki pinni

What is Flaxseeds/Alsi :

Do you recognise this grain?

 

Grown since the beginning of civilization, flax seeds are one of the oldest crops. Flaxseeds are brown in colour and come with a hard, crunchy covering. These nutty delights come packed with a bevy of health benefits.

Flaxseeds have been consumed for at least 6,000 years, making them one of the world’s first cultivated superfoods. These shiny, nutty seeds have an earthy aroma and a host of health benefiting properties.

I very well remember when as a child my mother used to give it to us to eat, I used to run away, I mean who eats Alsi, was the look.

Why it is called Superfood :

 

Flax seeds are emerging as a “super food” as more scientific research points to their health benefits. Flaxseeds have recently gained a lot of popularity as a vegetarian source of omega 3 fatty acids.

There’s a reason that flax seeds have made it to the mainstream market. These tiny, flattened, bronze-colored seeds are brimming with nutritional goodness, and are more versatile then you may realize.

Flaxseeds contain anti-inflammatory omega-3 fatty acids (although not the same type that fish, such as salmon, do) along with antioxidants. This reduces cholesterol, it’s fibreous,  & great energy source.

What ingridients to be used to make flaxseed pinnis/Ladoos :

 

This is a very short and quick recipe which needs basic ingridients. First and foremost Flaxseeds, Whole wheat flour, clarified butter/ghee, sugar/jaggery, some dry fruits, cardamom powder and Tragaca Gum Herb (Gond Katira).

Prep time: 10 mins

Cook time: 30 mins

Serves: 12

Ingridients required :

Flax seeds/ Alsi – 1/2  cup

Wheat flour – 1 cup

Jaggery / Brown Sugar – 4 to 5 tbsp

Ghee – ¾ cup

Walnuts – 2 tbsp

Almonds – 2 tbsp

Cashews – 2 tbsp

Edible gum –  50 gms / 2 tbsp

Green cardamom powder – 1 tsp

Dessicated coconut  – 1/2 cup

Pistachio powder – 4 tbsp

Process to make Ladoos/Pinni :

Start with roasting the flax seeds. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.

Later, transfer the roasted flax seeds on a plate. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.

Now pour 1 tbsp of ghee in the hot wok. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour. Stir constantly to prevent the flour from burning.

As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.

Pour some more ghee in the wok. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.

Once the edible gum puffs up nicely, transfer them on a separate plate.
After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.

Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.

Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.

Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.

Apply some ghee on hand and bind the mixture into medium size pinni. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.

Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.

Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.

Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page.

You can now also follow me on Pinterest and Instagram.

Regards.

 

 

Alsi/Flaxseed ki pinni
Author: 
Recipe type: Sweets/Mithai
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 pinnis
 
These tiny, flattened, bronze-colored flaxseeds are brimming with nutritional goodness, and are more versatile then you may realize. I have always added these in parathas or used in Making mukhwas. So this time for change made ladoos/pinnis out of it. And winter is the best so to consume it. This is a very short and quick recipe to make pinnis, which needs basic ingridients.
Ingredients
  • Flax seeds/ Alsi – ½  cup
  • Wheat flour – 1 cup
  • Jaggery / Brown Sugar – 4 to 5 tbsp
  • Ghee – ¾ cup
  • Walnuts – 2 tbsp
  • Almonds – 2 tbsp
  • Cashews – 2 tbsp
  • Edible gum –  50 gms / 2 tbsp
  • Green cardamom powder – 1 tsp
  • Dessicated coconut  – ½ cup
  • Pistachio powder – 4 tbsp
Instructions
  1. Start with roasting the flax seeds.
  2. For this, heat a wok on flame and put the flax seeds to the hot wok. Keep stirring constantly and roast the seeds until they starts spluttering.
  3. Later, transfer the roasted flax seeds on a plate.
  4. Once the seeds cool down completely, grind them into coarse powder in mixer grinder.
  5. Now pour 1 tbsp of ghee in the hot wok.
  6. When the ghee melts, add wheat flour to it and roast the flour until it becomes light golden brown in colour.
  7. Stir constantly to prevent the flour from burning.
  8. As the wheat flour turns fragrant and light brown in colour, transfer it on another plate.
  9. Pour some more ghee in the wok.
  10. As the ghee become medium hot, fry some edible gum at a time in it on low flame by stirring frequently until they puffs up completely.
  11. Once the edible gum puffs up nicely, transfer them on a separate plate.
  12. After the edible gum cools down, crush them coarsely with a rolling pin or grind in mixer.
  13. Now add roasted wheat flour, flax seeds powder, edible gum powder, almonds, cashews, walnuts powder back in the wok.
  14. Put on the flame again and mix Jaggery / Brown Sugar. Mix nicely.
  15. Add cardamom powder and mix nuts powder and give a gentle stir. In the end add dessicated coconut and mix nicely and put off the flame.
  16. Take this mixture out on plate to stop further cooking as the mixture would be very hot. Let it cool down a bit.
  17. Apply some ghee on hand and bind the mixture into medium size pinni.
  18. Ensure that the mixture is warm while binding the pinni or else it will become difficult to bind the pinni after the mixture cools down completely.
  19. Once all the pinnis are ready, roll them in powdered pistachios. Arrange them in a plate.
  20. Put a pistachio piece on the top of all the pinnis while binding them and arrange them on a plate. Flax seeds pinni are ready.
  21. Consume this nutritious and delicious flax seeds pinni one in a day and stay healthy.

Stylish Samosa

Stylish Samosa
Author: 
Recipe type: Snacks
Cuisine: North Indian
Serves: 5
 
"The samosa offers you the ultimate tongue seduction." The tantalising taste emanates from the triangular golden-fried pastry, filled with spiced mash potato and vegetables, or ground minced meats. Although we think of the samosa as native to South Asia, it is Central Asian and Middle Eastern in origin. Arab cook books from between the 10th and 13th centuries refer to pastries as ‘sambusak’. It is believed that in Central Asian communities, people would make and eat samosas due to their convenience, especially when travelling. Small mince-filled triangles were easy to make around the campfire during night halts, to be packed into saddlebags as snacks for the next day’s journey. The samosa was introduced to South Asia during the Muslim Delhi Sultanate when cooks from the Middle East and Central Asia came to work for in the kitchens of the Sultan. After its arrival in India, the samosa was adapted as a vegetarian dish in Uttar Pradesh. Centuries later, the samosa is one of the most popular vegetarian snacks in India. In North India, the pastry is prepared from maida flour and houses fillings such as a mixture of mashed boiled potato, green peas, onion, green chilli and spices. Meat samosas are also common in North India and Pakistan, with minced beef, lamb, and chicken being the most popular fillings. Paneer is another popular filling in northern India. Samosas are served hot, and usually eaten a fresh chutney such as mint, carrot, or tamarind. In Punjabi households, ‘dhabas’, and street stalls, samosa is served with a chick pea curry called ‘channa’. Another popular variation in Indian street food is the Samosa Chaat. The samosa is topped with yoghurt, tamarind chutney, finely chopped onions, and masala. The contrasting flavours, textures and temperatures is sensational. Street food gastronomes, particularly in Mumbai and Maharashtra, are familiar with the Samosa Paav. This is a samosa served in a fresh bun or bap, and it is like an Indian samosa burger. Another innovation, particularly in the west, is to make the samosa healthier by baking it instead of frying it, and packing it full of fresh vegetables. The Indian community has taken the samosa to the west, where it is widely available. It is served as a starter in Indian restaurants. It is sold in traditional Indian sweet shops, either ready to eat, or to cook at home. Indian families and cooking enthusiasts have for years enjoyed the indulgence of home-made samosas. The samosa has become so mainstream that it is now sold in the big chain supermarkets. It is available as ready meal, as a ready-to-eat snack in the deli section, and as a frozen food item. There are a number of varieties in India itself, all of them served with chutneys. According to samosa aficionados, a samosa is deemed perfect when crispy-crunch of the lightly golden casing contrasts beautifully with soft texture and spicy taste of the filling. The most popular and common filling is made of boiled potatoes, green peas, onions, green chilles, ginger and spices. From college canteens to railway platforms and yes, airport lounges to food courts too, the samosa is omnipresent. A bunch of IITians have even dished out a social app called Samosa that aims to makes chatting fun. The Samosa app shares punchlines, proverbs, corny love messages, witty responses, funny expressions and song clips from popular movies. Asked what inspired them to choose this name, the founders answered, The samosa is undoubtedly the brightest star in the constellation of Indian street food. When you bite into a gorgeous, golden samosa, what you taste is the story of India itself – a melting pot of cultures, cuisines and cooking traditions. Now that you know the fascinating history of this delightful dish, don’t forget to try making it at home. Here are the recipes for the best samosas – regular and with a twist. After all, this snack certainly needs no special occasion to be served on to your plates!
Ingredients
  • For the dough: Maida/plain flour - 1 cup
  • Oil/Ghee for moyan 2 teaspoon
  • Salt to taste
  • Warm Water for kneading
  • Stuffing ingredients:-
  • Medium sized boiled potato(roughly chopped) 2
  • Frozen peas or fresh peas, boiled ¼ cup
  • Fennel Seeds 1/2 teaspoon
  • Coriander seeds crushed ½ teaspoon
  • Cumin seeds ½ teaspoon
  • Pinch of Hing
  • Green Chilli +Ginger paste 1 teaspoon
  • Coriander powder 1+1/2 tsp
  • Red Chilli powder 1 teaspoon
  • Haldi powder ½ teaspoon
  • Garam Masala 1/2 teaspoon
  • Aamchoor/dry Mango Powder 1 tablespoon
  • Salt to taste
  • Bread Slices 5
  • Oil 2 teaspoon
Instructions
  1. How to make Stylish Samosa
  2. Add 2 teaspoon ghee into 1 cup flour
  3. Add salt to taste
  4. Knead into a stiff dough using some lukewarm Water, keep aside for 15 minutes
  5. Into 2 teaspoon hot oil, add ½ teaspoon Fennel seeds
  6. Add ½ teaspoon crushed Coriander seeds, ½ teaspoon Cumin seeds, 1 teaspoon green Chilli- ginger paste
  7. Add ¼ cup boiled green Peas and 1.5 teaspoon coriander Powder
  8. Add a pinch of asafoetida and ½ teaspoon garam masala
  9. Add 1 teaspoon red chilli and ½ teaspoon Turmeric
  10. Add 2 boiled potatoes and Saute for 5 minutes
  11. Add 1 tablespoon dry mango Powder and salt to taste, Cook for a minute and take off Heat
  12. Mash lightly and cool, adjust Seasoning
  13. Cut 5 slices of bread into Circles
  14. Divide the ready dough into 5 small balls and roll into Thick pooris that are bigger Than the bread rounds
  15. Put potato masala on top of the bread rounds
  16. Apply a little water on the edge and place an upturned bread disc in the centre
  17. Fold and press the edges over The bread, deep fry till Golden brown and crisp

 

Banana, bread, Chocolate chips and butter Pudding

Christmas : Time to indulge

Here comes the Christmas. There’s happiness in the air and all you want to do is stop worrying about everthing and dive into some really sweet, really tasty boozy cake. Or you stuff your mouth with the crispiest of cookies out there. Or you can bake something really nice, warm and comforting.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights. Here comes one of the easiest desserts you can whip up in no time.

About Banana,chocolate chip bread pudding :

Banana, chocolate chip- bread pudding is an easy, delicious dessert that makes any occasion more special! Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, walnuts, and bananas combine to make this one very decent over-the-top offering.

While getting all the goodies from outside is okay, it is a different experience altogether to create Christmas desserts from scratch. Don’t worry if you don’t want to spend much time or energy in baking these delights.

It’s moist and flavorful, with a substantial yet ooey- gooey texture the way you would want a chocolate chip bread pudding to be. The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.

This is my ultimate new twist on that classic British pudding that everyone loves. I’ve added a  layer of walnuts and chocolate chips, and with the addition of rum, this is definitely my new guilty pleasure.

it basically has all our favourite things in it bananas, walnuts and chocolate. I was inspired by a recipe whilst reading a Jamie Oliver Cook book and here is my version.

Why you should make this :

Make this recipe for a romantic dinner at home or for a group of friends for your next gathering. It’s sure to be a hit, and a fun change from your standard dessert.

Enjoy!

 

Prep Time :10 mins

Cook Time : 60 mins

Serves : 4

Ingredients to make Banana, bread, Chocolate chips and butter Pudding

 

12 Bread slices , white or brown or mix of both

75 grams Butter (unsalted), softened

100 grams caster Sugar

2 teaspoons vanilla essence

5 whole Eggs

150 ml fresh Cream

150 ml milk

5 to 6 Ripe Banana , sliced

50 grams Walnuts chopped roughly

Chocolate chips 50 grams

100 ml Rum

1/4 cup Butter , softened, for Buttering the bread and greasing the baking dish

How to make Banana, bread, Chocolate chips and butter Pudding

 

Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl. Crack in the 5 eggs and add large teaspoon of vanilla essence.

Beat using a hand blender or a whisk or a spatula until fluffy and well combined. Continue to beat and pour in the milk and the cream and beat until just combined.

Keep this custard mixture aside.

Butter the bread slices and cut each slice into 2 triangles.

Grease the baking tray with butter.

Layer the bread slices with the buttered side up on the baking dish.

Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.

 

Make one more layer with the slices using the similar process as above.

Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.

Leave to stand for around 20 minutes before you can place it to bake in the oven.

preheat the oven to 180 C for 10 minutes.

After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.

Once done remove from the oven and allow it rest for 10 minutes before serving.

Serve warm.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Please give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking!

 

Banana, bread, Chocolate chips and butter Pudding
Author: 
Recipe type: Desserts
Cuisine: American
Serves: 4
 
The warm pudding along with the walnuts, Chocolate chips and the addition of Rum makes this a personal favourite.
Ingredients
  • 12 Bread slices , white or brown or mix of both
  • 75 grams Butter (unsalted), softened
  • 100 grams caster Sugar
  • 2 teaspoons vanilla essence
  • 5 whole Eggs
  • 150 ml fresh Cream
  • 150 ml milk
  • 5 to 6 Ripe Banana , sliced
  • 50 grams Walnuts chopped roughly
  • Chocolate chips 50 grams
  • 100 ml Rum
  • ¼ cup Butter, softened, for Buttering the bread and greasing the baking dish
Instructions
  1. Add in the 75 grams of softened butter, 100 grams of castor sugar in a bowl.
  2. crack in the 5 eggs and add large teaspoon of vanilla essence.
  3. Beat using a hand blender or a whisk or a spatula until fluffy and well combined.
  4. Continue to beat and pour in the milk and the cream and beat until just combined.
  5. Keep this custard mixture aside.
  6. Butter the bread slices and cut each slice into 2 triangles.
  7. Grease the baking tray with butter.
  8. Layer the bread slices with the buttered side up on the baking dish.
  9. Next layer the bread slices with the chopped bananas, then walnuts and then the chocolate chips.
  10. Make one more layer with the slices using the similar process as above.
  11. Drizzle over the Rum and triangles of buttered bread then finally pour in the custard mixture until you see it reaching the top layer.
  12. Leave to stand for around 20 minutes before you can place it to bake in the oven.
  13. preheat the oven to 180 C for 10 minutes.
  14. After 20 minutes, place the pudding in the preheated oven and bake for about 45 minutes or until set around the edges but still wobbly in the middle.
  15. Once done remove from the oven and allow it rest for 10 minutes before serving.
  16. Serve warm

Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel

What is Semifreddo

If you’ve never had a semifreddo, it translates as “semi frozen” or “semi cold” in Italian. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.

Semifreddo is an Italian semi frozen dessert. It’s similar to ice cream, yet the glories lie in how it is not. No ice cream machine needed to make this yummy dessert.

Meaning“half cold” in Italian, semifreddo maintains a soft, velvety texture, even right out of the freezer. Because it contains so much sugar and air, it will never freeze into a hard, dense block the way ice cream does. And since you don’t need an ice cream maker or any other special equipment to make it, it’s easy to whip one up whenever the craving strikes.

There are certainly no shortage of recipes for semifreddo out there. But I settled on adapting the honey semifreddo with lemon crumb from the TV show Master chef Australia.

The thing that intrigued me most about this recipe was first that it was no-cook. And while it is just a tad bit labor intensive, by no means is it difficult.

So here is step-by-step guide to making this lush, creamy frozen Italian dessert. This elegant dessert is easy to slice straight from the freezer.

Prep Time  10 min

Cook Time  60 min

Serves  2 people

Ingredients for Honey Semifreddo :

For making honey semifredo

1 egg white

4 yolks

1/3 cup honey

1/2 cup Caster sugar

1 cup Cream

For making lemon crumb :

60 gm butter

Juice of 1/2 a lemon

Zest of 1/2 a lemon

50 g caster sugar

80 gm flour

For making Candied Lemon:

1 cup caster sugar

Rind of 1/2 a lemon, cut into thin strips

For making Honey Lemon Caramel:

1/2 cup Honey

1/4 Cup Cream

Slivered almonds for garnish

Juice of 1/2 a lemon

Salt, to taste

How to cook Honey Semifreddo :

For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.

Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.

 

Whisk until pale and thickened, about 6 minutes.

Remove from heat and gently fold in honey until fully incorporated.

Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.

Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.

prepared loaf pan or hemisphere moulds.

Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.

For the lemon crumb :

Line a baking tray with baking paper.

Preheat oven on 180 degrees for 10 minutes.

Place all ingredients into a bowl. Knead well until mixture has just come together like dough.

Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.

Remove from oven and set aside to cool completely.

Once cooled, break up biscuit and blitz in a food processor to  to a coarse crumb.

Transfer again to baking tray and bake until lightly golden, about 8 minutes.

Set aside.

For candied lemon peels :

combine sugar with 1 cup of water in a small saucepan.

Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.

Remove lemon strips and set aside on a tray lined with baking paper.

For honey lemon caramel :

Combine all ingredients in a small saucepan over medium heat.

Stir until brown, about 12 minutes.

To serve :

Unmould semifreddo on the plate by pulling cling wrap.

Drizzle some more honey in criss cross method.

Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.

Garnish with slivered almonds.

Top with a pieces of Candied Lemon.

Serve chilled.

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Honey Semifreddo with Lemon Crumb and Honey Lemon Caramel
Author: 
Recipe type: Desserts
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Semifreddo is Italian semi frozen dessert. It's similar to the ice cream. It is basically a mousse-like dessert made from combining a custard with whipped cream, and then freezing until firm.
Ingredients
  • For making honey semifredo
  • 1 egg white
  • 4 yolks
  • ⅓ cup honey
  • ½ cup Caster sugar
  • 1 cup Cream
  • For making lemon crumb :
  • 60 gm butter
  • Juice of ½ a lemon
  • Zest of ½ a lemon
  • 50 g caster sugar
  • 80 gm flour
  • For making Candied Lemon:
  • 1 cup caster sugar
  • Rind of ½ a lemon, cut into thin strips
  • For making Honey Lemon Caramel:
  • ½ cup Honey
  • ¼ Cup Cream
  • Slivered almonds for garnish
  • Juice of ½ a lemon
  • Salt, to taste
Instructions
  1. How to cook Honey Semifreddo :
  2. For the Honey Semifreddo, place eggwhite, yolks and caster sugar into a bowl.
  3. Bring a pot of water to a simmer. Place it over a saucepan with simmering water make sure the bottom of the bowl does not touch the water.
  4. Whisk until pale and thickened, about 6 minutes.
  5. Remove from heat and gently fold in honey until fully incorporated.
  6. Meanwhile, whip cream to stiff peaks. Fold the honey egg mixture into the whipped cream.
  7. Line a loaf pan with cling wrap and make sure allowing at least 3 inches of overhang on the long sides.
  8. prepared loaf pan or hemisphere moulds.
  9. Cling wrap it from top and sides too. Set aside in freezer for 6 hours or overnight or until set.
  10. For the lemon crumb :
  11. Line a baking tray with baking paper.
  12. Preheat oven on 180 degrees for 10 minutes.
  13. Place all ingredients into a bowl. Knead well until mixture has just come together like dough.
  14. Roll it thin with pin using baking paper. Place this onto tray and bake until golden, about 10-12 minutes.
  15. Remove from oven and set aside to cool completely.
  16. to a coarse crumb.
  17. Transfer again to baking tray and bake until lightly golden, about 8 minutes.
  18. Set aside.
  19. For candied lemon peels :
  20. combine sugar with 1 cup of water in a small saucepan.
  21. Heat until sugar has dissolved. Add lemon rind and cook for 15 minutes.
  22. Remove lemon strips and set aside on a tray lined with baking paper.
  23. For honey lemon caramel :
  24. Combine all ingredients in a small saucepan over medium heat.
  25. Stir until brown, about 12 minutes.
  26. To serve :
  27. Unmould semifreddo on the plate by pulling cling wrap.
  28. Drizzle some more honey in criss cross method.
  29. Sprinkle lemon crumb over it. Drizzle honey lemon caramel over it.
  30. Garnish with slivered almonds.
  31. Top with a pieces of Candied Lemon.
  32. Serve chilled

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