Saturday, 13 September 2014

CHEESY SPRING ROLLS

These cheesy gooey spring rolls I had during a family function at a restaurant. These starters were an instant hit then and even at home. Though they resembled more like slimmed down rolls or more like fingers then, this fatter spring roll version is delicious too. The taste is exactly the same though the look is quiet different here.

Since they are a little mild make sure you use a nice spicy chutney or dip, schezwan chutney preferable but you can really use whatever you like. They taste awesome even as it is without a dip.


CHEESY SPRING ROLLS

INGREDIENTS

STUFFING
Cheese cubes grated
6 nos
Capsicum finely chopped
¼ no
Spring onion with greens finely chopped
1 no
Pepper pdr        
¼ tsp
Red chilli flakes
½ tsp
OUTER COVERING
Maida / Refined Flour
1 cup
Salt
T.T.
Water
As needed
Oil
½ tsp + for deep frying

METHOD:


STUFFING

1.       Mix all the ingredients together.



2.       Put the stuffing in a cling film and roll it tightly in the shape of a rectangle.


3.       Refrigerate till further use.

OUTER COVERING

4.       To the maida add salt and water to create hard dough.


5.       Apply a little oil and knead well till it is no more sticky but its elastic.

6.       Keep covered for 30 min.

7.       Divide the dough into marble sized balls. Will make around 15 – 16 nos.


ASSEMBLING


8.       Using dry flour roll out each ball into a thin elongated saucer sized oval.


9.       Remove out the stuffing from the cling film and cut 15 – 16 pieces. The same as the number of dough balls.




10.   Keep a piece if the stuffing in the centre of the rolled oval and cover it with the two sides first, then overlap with the top and bottom to create a small parcel.


11.   Repeat the same for all the dough balls. Sprinkle a little dry flour on the top and bottom of the parcels or them may stick.


12.   Deep fry in hot oil till golden brown. Serve hot immediately with tomato ketchup.








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Wednesday, 10 September 2014

PAAN ICE CREAM



PAAN ICE CREAM

INGREDIENTS

½ no
Paan leaves / Betel leaves
6 nos
Green food colour (optional)
1 drop
Meetha gulkand paan mix  (excluding betel nuts)  OR all the below ingredients
For 2 paans      OR
Sugar coated Saunf / fennel seeds
1 tsp
Dhana daal
½ tsp
Gulkand / rose petals jam
2 tbsp
Elaichi / cardamom pods
2 nos
Tutti fruity
1 tsp
Candied cherries
2 nos
Desiccated coconut
2 tsp

 

METHOD:

1.        Blend the basic ice cream till creamy.

 
2.       In a grinding jar grind to a smooth consistency 2 roughly torn paan leaves  (discard the stem)and the maghai meetha paan mix obtained from your local paan wala. Make sure to instruct him not to put in the betel nuts.


 
3.       Otherwise you can use all the remaining ingredients listed below except the tutti frutti and cherries, but a trip to the paan wala sure eases things out for you.

4.       Add a little melted basic ice cream in case the mix is too sticky to grind in the jar.

5.       Pour the mix into the creamy ice cream base. Stir it with a spoon.

 
6.       Now add in 2 finely shredded paan leaves, tutti frutti and stir.


7.       I forgot to add green food colour but you can add a drop if you want to get pale green shade.

8.       Cover with a plastic sheet and put on a tight fitting lid.

9.       Chill freeze for 6 – 7 hours.

10.   Serve scoops garnished with a little gulkand and cherries on a bed of betel leaves.





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Thursday, 4 September 2014

MUSHROOM BARLEY SOUP


MUSHROOM BARLEY SOUP

INGREDIENTS

Barley
1 tbsp
Button mushrooms sliced
8 – 10 nos
Garlic thinly sliced
3 – 4 cloves
Onion finely chopped
1 no small
Carrots sliced
½ no
Bay leaf             
2 nos
Salt &   white pepper pdr                       
T.T.
sweet corn kernels
2 tbsp
Butter
1 tsp
Tender coriander stems finely chopped OR
Coriander leaves chopped
1 tbsp

 

METHOD:

1.       In a heavy bottomed pan put together the barley, corn, carrots and bay leaf with 4 cups water and bring it to a boil
 

2.       Simmer for around 30 min till the barley is cooked and the water turns a light pink. Also the water would have reduced to almost half.

3.       In a separate pan heat the butter, add into it the garlic and onion, sauté till it gets soft and colours lightly.
 

4.       Now add into it the sliced mushrooms and sauté on high flame till it starts to sweat. Season it with salt and pepper.
 

5.       Add in the hot onion mushrooms to the bubbling barley mix.
 

6.       Add a little more water if needed if you find it too thick.

7.       Check the taste and accordingly season a little more with salt and pepper.
 

8.       Finally sprinkle the coriander stems in and serve hot with sliced toasted garlic bread.

9.       If you like then you can also top the soup with a little grated parmesan cheese.

 






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Thursday, 28 August 2014

GAVHALE KHEER / गव्हल्याची खीर


GAVHALE KHEER / गव्हल्याची खीर 

INGREDIENTS

1 cup
Hot Water
½ cup
Ghee / clarified butter
1 tsp
Hot Milk
1 ½ cup
Sugar                  
2 tbsp
Kesar / Saffron soaked in 1 tbsp hot milk
3 – 4 strands
Badam / Almonds roasted and coarsely pounded
4 – 5 nos
Salt
A pinch

 

METHOD:

1.       Heat ghee, add in the gavhale into it.
 

2.       Sauté on slow flame till it starts to turn pink.
 

3.       Add in the water to it. Bring to boil and simmer till the water is absorbed into the gavhale.
 

4.       Now add in the hot milk and again simmer for 4 – 5 min. keep on stirring in between.

 
5.       When the gavhale are cooked then add in the sugar and salt.

6.       When the sugar dissolves then add in the kesar and almonds. Mix and serve hot.
 

7.       This kheer consistency is to be not too thick but not runny either. If you put a small teaspoon of the kheer on a flat surface then it should not spread or split. That’s an ideal consistency.

8.       It is served during festivities or on extremely special occasions.

9.       Make sure that the liquids you pour in should be hot, that’s mandatory or the milk might split. Also remember that as the kheer cools down it will get thicker so keep the consistency accordingly.







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Tuesday, 26 August 2014

SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM


SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM

INGREDIENTS

Vanilla Ice cream                                                                2 scoops
Apples
4 nos
Refined flour
½ cup
Baking pdr
¼ tsp
Eno fruit salt
¼ tsp
Salt
A pinch
Milk / water
½ cup approx.
Oil
For deep frying
SUGAR SYRUP
 
sugar
1 cup
water
½ cup
Saffron
4 – 5 strands

 

METHOD:

1.       Peel and core the apples. Slice into rings of ½ inch thickness. Since I didn't have an apple corer I used a small katori to push out holes, or you can use a coin sized any cutter available.
        Keep the slices in water with a few drops of lime juice to prevent discolouration. Before use just remove them from the water and pat dry with a napkin.
 

 

2.       Mix together refined flour, baking pdr and salt and make batter which is thick but of pouring consistency.
 


3.       Add fruit salt at the end moment and mix well. You will see bubbles forming in it. 
 

4.       Dip the sliced apples in the batter to coat them evenly and deep fry till golden brown on both sides. Make sure your saffron flavoured sugar syrup is ready and simmering by this time.


5.       Immediately put them into saffron flavoured sugar syrup and coat well from both sides. Remove and serve hot jalebis with scoops of vanilla ice cream.
 




SUGAR SYRUP

6.       Put the sugar in a thick and wide bottomed pan. Add water to it and bring to boil.

7.       Simmer till it forms one string when pressed between two fingers or drop in a few drops of syrup in cold water, if it forms a soft ball then it is of one string consistency or at the soft ball stage.

8.       Add in the strands of saffron and allow the flavour to permeate into the syrup. Keep warm till further use.