Friday, February 5, 2016

Kaju Kesar Katli



BM # 61


Week :1 , Day: 3

Theme: Indian Mithai

For the last day under Indian Mithais I have the popular Kaju Kesar Katli. This is one sweet which is very popular in all homes. I am not a great fan of cashews , but it happens to be a favorite mithai of the family. Kesar is saffron in Hindi, it also refers to the saffron color . Adding it to the katli , changes the taste of this rich Mithai.

Brushing the dissolved saffron on the top adds on to its beauty and the taste , both. Normally this sweet is garnished with a silver leaf but I like it with saffron and chopped nuts.this Mithai is vegan and our vegan friends can enjoy it too.



Kaju Kesar Katli

Ingredients
2 cups cashew powder
1/2 cup sugar
1/4 cup water
Saffron
Almonds
Pistachios

Method
Add water to the sugar and keep for boiling.
When sugar melts, add the cashew powder.
Keep stirring on low flame
When bubbles start coming, and the mixture starts leaving sides, put off the flame.
Add a few drops of dissolved saffron.
Allow to cool a little.
Roll between two polythene sheets.
Remove the top sheet and brush the dissolved saffron on the top layer.
Sprinkle chopped almonds and pistachios.

Notes
I like a thicker Katli , but you can roll it thin too.


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Thursday, February 4, 2016

Oats Ladoo with Edible Gum


BM # 62
Week :1 , Day: 2
Theme: Indian Mithai

Suddenly I have become fond of making ladoos. I remember my first ladoos were a recipe from Priya Srinivasan. The Oats and Poha ladoos ! Those ladoos are a big hit and I have gifted umpteen boxes of these ladoos. While making those I thought of adding the edible gum which is very healthy, specially during the last months of pregnancy and post delivery. Almonds give these ladoos a very nutty flavor and make them filling too. Well pregnancy or delivery is not the only time for relishing these, go ahead and enjoy them during winters, while traveling, pack them for kids lunch box or even enjoy them after a meal as a dessert.

Yes these ladoos are my post for week 1 where I have chosen Indian Mithai as my theme.


Oats Ladoo with Edible Gum

Ingredients
1 cup oats
1 cup pressed rice
1/4 cup edible gum
1 cup sugar, powdered
1/2 cup almonds, powdered
1 tsp Cardamon powder
Ghee for binding the ladoos

Method
Roast the oats and poha separately.
Grind them to a fine powder.
Fry the edible gum.
Grind to a fine powder
Grind the almonds to a fine powder.
Mix the powdered oats, Poha, edible gum, almonds, sugar and Cardamon powder.
Taste and check for sugar.
Add enough warm ghee to the mix so that you are able to bind the ladoos.
Garnish with pistachios.




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Wednesday, February 3, 2016

Gujrati Choorme ke Ladoo


BM # 61
Week :1 , Day: 1
Theme: Indian Mithai

This month we begin with the 61 st Blogging Marathon. I just can't believe time runs that fast. It's 5 years now since I have been blogging and these marathons are a part of my life. Besides these marathons, the blogging friends are a world to me. 

For this week I am doing Indian Mithais. Indian Mithais have such a wide array and its difficult to choose from them. All my friends know that I do not make ladoos and here you are ...I have made ladoos. The Choorma ladoos are popular as a Rajasthani sweet , but these Choorma ladoos are typically Gujju ones. They are normally made on Holi, the festival of colors. These are served with a typical Gujju menu of Daal Bhaat Shaak.

The Rajasthani Choorma Ladoos have edible gum where as the Gujju ones are without them.. The garnish for these ladoos is poppy seeds , where as the Rajasthani ones there is no garnish. The gum changes the flavor to a great extend. I shall soon post those ladoos too.


Choorma ke ladoo

Ingredients
2 cups coarse wheat flour
1/2 cup semolina
1/4 +1/4 cup ghee
Ghee for frying
350 gms sugar, powdered
1/2 tsp Cardamon powder
Poppy seeds for garnish

Method
Mix wheat flour and semolina.
Add 1/4 cup ghee and rub it , so as to resemble bread crumbs.
Adding milk gradually ,bind to a hard dough.
Cover and keep aside for 15 minutes.
Divide the dough into even sized balls and make rolls with your palms and fingers.
Deep fry these adjusting the flame from slow to medium.
Fry till golden.
Let cool.
Once they cool down break into smaller pieces and grind in a mixy.
Sieve the mix using a thick sieve.
Re grind the leftover pieces and sieve once again.
Add powdered sugar , 1/4 cup ghee ,cardamon powder.
Make balls from this mix.
Roll these into poppy seeds.



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Tuesday, January 26, 2016

Peanut Butter Chip Brownies


BM # 60
Week :4 , Day: 3
Theme: Baked Snacks

Day 3 under baked snacks I have peanut chip brownies. I had baked these brownies long back .The peanut chips were a gift from Priya Srinivasan. She sent them all the way from Dubai when we had our BM meet. I remember baking these from Gayathri's blog where she used some other chips.


I had cousins with teenage kids and those girls went all ga ga over these brownies. In fact everyone loved the peanut chip flavor, which was so unique.



Peanut Butter Chip Brownies
Makes 30 slices

Ingredients
2 cups APF
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp instant coffee
11/4 cocoa powder
1/2 cup curd
1/4 cup oil
1 tsp vanilla essence
1 cup milk
1/2 cup + extra for topping peanut chips

Method
Preheat oven to 170 deg C.
Grease a 12x9" tray.
Mix together flour, baking powder, baking soda,salt, cocoa, sugar, coffee.
Mix oil, curd, vanilla essence.
Mix the dry and wet ingredients and slowly add milk till well combined.
Add the peanut butter chips.
Pour into a greased tray.
Top with more chips.
Bake for 20-25 minutes or till done.
Cool completely and slice into squares.






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Monday, January 25, 2016

Eggless Lemon Cookies


BM # 60
Week :4 , Day: 2
Theme: Baked Snacks

For the second day under Baked Snacks, I have some Lemon Cookies from Gayathri's blog. I had loved these cookies when she had made them for the mega marathon. I loved the imprint on them, but unfortunately couldn't get that same effect. The original recipe had lemon cream, but I omitted that , I simply made lemon flavored. I must say that these cookies vanished right away and I wish I had made more. Doesn't that prove that these taste awesome. Thank Gayathri, these were totally addictive.


Ingredients

2 1/4 cups flour
2/3 cups caster sugar
1 cup butter
2 tbsp milk
2 tsp lemon juice
1 tsp lemon zest

Method
Preheat oven to 180°C.
Cream together butter, sugar and lemon zest.
Add the milk and lemon juice and beat until fluffy.
Add the flour and mix to form a soft dough.
Make small lemon sized balls and place them on a greased baking tray. 
With the flat side of a tumbler, press the ball to make it flat. 
I inverted a Hello Kitty muffin mould to get the design on top, but somehow it didn't print well.
Bake the cookies for 10-15 minutes or until golden brown.
Transfer to wire rack and allow it to cool completely.



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Sunday, January 24, 2016

Choco fill Cookie Muffins



BM # 60
Week :4 , Day: 1
Theme: Bakes Snacks

Week 4 begins and for this week I have picked the theme Holiday Bakes. For the very first day I made these cup cakes and placed a Choco fill cookie in them. The cup cakes are made with ready cake pre mix.

I love using cake mixes for the simple reason that it is a quick process to make cakes or any other bakes. I normally do stock vanilla as well as chocolate pre mixes. These cup cakes have been made by the vanilla pre mix and to give the cup cakes a twist I added a choco fill cookie to it. Once the cup cake is done and while it is still warm just take a bite and you are going to love the gooey cream that the cookie has, it kind of melts in your mouth.

You surely have the option of making these cup cakes with any vanilla cake recipe, but do add this cookie to it for that extra touch. Kids love them as they get both their favorites..cookies as well as cake.



Choco fill cookie cupcakes

Ingredients
150 gms vanilla cake pre mix
30 ml oil
75 ml water
1 pack choc fill cookies

Method
Preheat the oven to 180 deg C.
In a mixing bowl mix the cake mix , water and oil with a blender.
Mix till just well mixed, do not over beat.
Prepare the cup cake moulds with liners and pour a tsp of the batter .
Place the cookie and pour more batter on top to cover the cookie.
Place in the oven to bake for 10-12 minutes or till done.




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Tuesday, January 5, 2016

Punjabi Kaale Chane Chawal


 BM # 60
Week : 1 , Day: 3
Theme: Regional Cuisine 
Region : Punjab

Day 3 and I have yet another dish from Punjab. Kale Chane te Chawal. The small variety of black chana is used and after boiling, simmered in onion tomato gravy. The gravy is similar to. The gravy of Raajma, but the taste varies . Born and brought up in Delhi, I have always been fond of typical Punjabi food and Raajma Chawal, Kadi Chawal, Chole Chawal...all are my favorite .

While buying these, I prefer to buy the smaller sized Chana, they taste much better than the big ones. Actually I don't need to buy these as one of my staff gets these straight from his field in the village. These are organic and taste real good. I have two versions of this Punjabi dish, I shall share the simpler version today.


Ingredients
1 cup boiled kale chane
1/4 cup fried onions
1 tsp ginger garlic paste
4 medium tomatoes, roughly chopped
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/4 tsp garam masala
Salt to taste

Method
Blend the fried onion, ginger garlic paste and tomatoes to a smooth puree.
Heat about 2 tbsp oil and add the puree.
Saute till there is no moisture and the mix starts to leave the sides.
Add the spices.mix well.
Transfer this mixture to the pressure cooker in which you have boiled the Channa.
Pressure cook for two whistles.
Let the pressure drop by itself.
Garnish with coriander leaves and serve with steamed rice.




Notes:
It's always best to soak the Chana for a good 6-8 hours, before boiling them.

While boiling make sure you add some salt .
Even after soaking these for long , the Channa needs to be cooked in a pressure cooker .
Pressure cook for 2 whistles and then simmer the pressure cooker for about 20 minutes.
Let the pressure drop by itself before opening the cooker.







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