Tuesday, 18 November 2014

KAVATHACHI CHUTNEY / WOOD APPLE CHUTNEY




KAVATHACHI CHUTNEY / WOODAPPLE CHUTNEY

INGREDIENTS

Kavath / wood apple
1 no
Gul / jaggery
3 – 4 tbsp
Salt
T.T.
Roasted Jeera pdr / cumin pdr
¼ tsp


METHOD:


1.       Break open the ripe kavath.


2.       Scoop out the pulp. Try and mash it a little.


3.       To it add some boiling hot water just enough to cover and soak the pulp in it. Allow to cool.


4.       Sieve out the pulp on a wire net (chalni) to remove out all the seeds and fibre.


5.       Again add in some water to wash the seeds and fibre and extract out all its juices.


6.       To the juice, add jaggery and bring the juice to a boil.


7.       Simmer till it comes to a thick but pourable saucy consistency.

8.       Now add in salt and cumin pdr. You can also add a little chilli pdr if you like a hint of hotness to it. Cool and chill.




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Sunday, 16 November 2014

SAVOURY CHEESE COOKIES

Hellooo everyone......

Suddenly now a days my interest in making cookies has perked up. Last time was my first trial in making Checkerboard Cookies. Today I have made Savoury Cheese Cookies ......I am not very good at it that I must admit, but you must always try things instead of feeling daunted by it and giving up beforehand right .......so here you go.......


SAVOURY CHEESE COOKIES

INGREDIENTS

Processed cheese cubes grated
50 gms OR 3 + 1 no
Salted butter chilled cubed
100 gms
Maida / Refined flour
200 gms
Baking powder
¼ tsp
Pepper pdr
½ tsp
Salt                      
T.T.
Chilled Water
2 – 3 tbsp
Chilli flakes
As required, approx ½ tbsp

METHOD:

1.       On a clean work surface or counter mix together the cubed butter and 3 grated cheese cubes. Mix lightly with hands.



2.       To it add sieved maida, baking powder, salt and pepper.


3.       Rub together the cheese, butter and flour together till the entire things becomes of fine bread crumb consistency.

4.       Make sure you only use your finger tips to do this. The more surface area of your hands you use to mix, the faster the butter will start to melt because of the warmth.



5.       If the need arises use just a few spoons of water to get the dough together. Cover the dough in cling film and refrigerate for 1 hour.

6.       Divide the dough into balls a little larger than a marble. Flatten it in between your palms. You can also roll out the dough and cut out into shapes with a cookie cutter.


7.       Arrange the balls on a greased baking sheet keeping a little distance between two balls.

8.       Sprinkle a little of the remaining 1 cube of grated cheese over the balls. Also sprinkle a little chilli flakes on top.


9.       Bake in a preheated oven at 180° C for 10 – 15 min.

10.   Remove and completely allow to cool. Store in an airtight jar.





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Saturday, 15 November 2014

MASALA SEV KACHORI



MASALA SEV KACHORI

INGREDIENTS

STUFFING

1 cup
Chincha / Imli / Tamarind thick pulp
3 tbsp
Gul / jaggery
2 ½ - 3 tbsp
Red chilli pdr     
1 tsp
Haldi / turmeric
¼ tsp
Salt
T.T.
Garam masala pdr
½ tsp
Badishep / saunf / fennel seeds
1 tsp
Coriander leaves chopped
3 tbsp
DOUGH

Maida / refined flour
½ cup
Fine rawa / fine semolina
½ cup
Salt
T.T.
Oil
1 tbsp + for deep frying
TOPPING

Onion minced
1 no
Tomato finely chopped
1 no
3 – 4 tbsp
¼ cup
Coriander leaves chopped
2 – 3 sprigs
Beaten curd
½ cup
Chaat masala pdr
¼ tsp
Fine Sev / barik or nylon sev
2 – 3 tbsp

METHOD:

DOUGH

1.       Mix together the maida and rawa. Add in some salt and 1 tbsp of hot oil.


2.      Using water knead it into a semi hard dough.

3.       Cover with a moist cloth and allow to rest for around 2 hours.


4.       Knead the dough well again and make even sized balls of the dough, a little smaller than a lemon.


5.       Roll out the dough ball thinly like a puri. It should be approx a little larger than your palm.


6.       Keep 1 tbsp of the stuffing in the centre, gather all the ends together to encase the stuffing to make a ball again.


7.       Again roll it out carefully into a palm sized circle.


8.       Deep fry the kachoris in hot oil on both sides till golden brown. They will puff up.

STUFFING

9.       Mix together the jaggery and tamarind pulp. Add into it 3 – 4 tbsp of water and bring it to boil. Allow to cool. By now the jaggery would have also dissolved.



10.   In a bowl take the crushed sev. To it add the chilli pdr, turmeric pdr, garam masala pdr, saunf, salt, coriander leaves and a few tbsp of the jaggery tamarind water.


11.   Mix it up and allow to soak for some time approx 10 – 15 min till the sev softens. If required add in a few more tbsp of the jaggery tamarind water.

ASSEMBLING

12.   Arrange the kachoris on a serving plate.


13.   Sprinkle on it a little onion and tomato.

14.   Also add in a little of the mint coriander chutney and dates tamarind chutney.


15.   Spoon on some beaten curd and garnish with chopped coriander leaves and sev. Sprinkle a pinch of chaat masala on top.


16.   Serve immediately or then the kachoris may get soggy.




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Tuesday, 11 November 2014

NARAL KELA (UPWAS / PRASAD) / BANANAS WITH COCONUT (FASTING)

This is an extremely easy and quick preparation made to be served as PRASAD (an offering to GOD). The taste is divine, a blissful experience.


NARAL KELA (UPWAS / PRASAD) / BANANAS WITH COCONUT (FASTING)

INGREDIENTS

Bananas over ripe
4 nos
Scraped fresh coconut
½ cup
Ghee / clarified butter
1 tbsp
Grain Sugar
2 – 3 tbsp
Elaichi pdr / cardamom pdr
¼ tsp
Cashews  and almonds lightly toasted and coarsely pounded
2 – 3 each

METHOD:

1.       Heat ghee, when it is just warm add in the coconut.


2.       Mix and stir it around a little.


3.       Now add in peeled and sliced bananas and again mix.


4.       Let it simmer on low heat till the coconut and bananas come together to resemble a mash. This will not take more than a minute or two.


5.       Now add in the sugar as per the sweetness you desire. You can increase or decrease the quantity.

Also add in the cardamom pdr and sprinkle the dry fruits. Serve warm.




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Saturday, 8 November 2014

CHECKER BOARD COOKIES

These cookies are from the book "Let's Cook - Baking and Desserts by Star Fire Publications. They are so buttery and light and ohhh so addictive. 

In the original recipe egg white is used but here I have used a substitute and made them eggless, so its a treat also for vegetarians too. Also I have tried to give a much more elaborate explanation and description of the same. So here you go............my first trial at making cookies......


CHECKER BOARD COOKIES

INGREDIENTS

Salted Butter
150 gms
Pithi sakhar / Icing sugar / powdered sugar sieved
75 gms
Maida / Refined flour sieved
200 gms
Corn flour  OR Custard powder
½ tsp
Cocoa powder OR drinking chocolate                     
25 gms

METHOD:

1.       First make sure you measure out all the ingredients and keep them ready.

2.       Sieve separately the flour and sugar and keep that ready too.


3.       Mix the butter with a spoon just to make sure it is smooth.

4.       Beat it with an electric beater or a whisk.

5.       If you are using unsalted butter then add in a pinch of salt.


6.       Add in the powdered sugar and again stir it with the butter so that it does not come out of the container when you start beating them together.


7.       Then beat the sugar and butter well till it is smooth, fluffy and light. It will also change a little colour and turn light.


8.       Now slowly add in flour, little at a time till all is well incorporated into the butter and sugar.


9.       Transfer the contents onto a clean working counter and get it all together to form a dough ball.


10.   Cut the dough into two equal portions.


11.   Cover one portion in cling film.



12.   To the other portion add in the cocoa pdr or drinking chocolate and knead it into the dough. I prefer sieving the cocoa powder / drinking chocolate too.


13.   Cover this dough ball too in cling film and keep both the dough balls in the fridge for atleast 1 ½ - 2 hours.


14.   Remove them out and cut both the white and chocolate balls into 3 equal portions each.


15.   Add a few drops of water to the custard powder to make a paste. This is used in between the layers so that they stick to each other and seal them together.

16.   In the original recipe 1 egg white is used, you can use that too if you like but since I wanted vegetarian cookies I have used custard powder. You can use cornstarch too.


17.   Now knead each portion separately, so you have 3 white dough portions and 3 chocolate dough portions.


18.   Roll out each dough ball to resemble a rope approx ¾ -1 inch thick.


19.   Arrange besides each other 3 such dough ropes, chocolate in between and white besides it or vice versa.


20.   Apply a thin film of the custard paste, you can brush it on. Also make sure the paste gets into the joints to seal them together as they bake.

21.   Repeat the same, making ropes of the remaining 3 dough balls.


22.   Arrange these exactly over the first layer, alternating so that brown comes over white and white over brown.


23.   Seal the gaps of these with custard paste too.


24.   Cover the entire thing in cling film and refrigerate for 1 hour approx. You can cut in half and divide the rolls in too portions if you find them too long.

25.   After an hour remove out of the cling film. Preheat oven for 10 min before baking at 190°C. Make sure you also keep a greased baking tray ready.


26.   Slice the roll in ½ inch pieces. Pick up the pieces carefully with a flat spoon and place them on the baking tray. Leave a little gap in between two cookies to give them space to spread a little as they bake.


27.   Bake them in the preheated oven for approx. 10 – 15 minutes.

28.   Remove the tray out immediately from the oven when done or the cookies will start to brown and discolour.


29.   Leave them on to the tray to cool completely.


30.   Remove once cool, store in an airtight container.




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