Savory Semolin Cake

This is another week of Blog Hop Wednesday and I'm hopping on Neha's blog From My Heart. I'd already bookmarked this recipe. Now I got the reason to make it. This is another tea time snack and very easy to make and it can be enjoyed any time.

Ingredients

Semolina - 1 cup

Yogurt - 1 cup

Water - 1/2 cup

Peas - 3/4 cup

Carrot grated - 1 cup

Green onion - 1/2 cup

Ginger grate - 1 "

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Oil - 2tbsp

Curry leaves - 1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Baking soda - 1/2 tsp

Baking powder - 1/2 tsp

Sesame seeds - 2 tbsp

Method

• Preheat oven at 350 F.
• Oil and line the bread pan.
• In a large mixing bowl  mix semolina, salt, turmeric powder, red chili powder, ginger and veggies.
• Add yogurt and water and mix well.
• Heat oil in a pan, add mustard seeds. When seeds start pooping add cumin seeds and curry leaves.
• Add tadka to the cake batter.
• Add baking powder and baking soda.
• Pour this batter to prepared bread pan.
• Sprinkle sesame seeds on the top.
• Place the bread pan in the centre of the oven.
• Bake for 35-40 minutes.
• Serve hot with Coriander chutney or tomato ketchup.

This goes to Bake fest

Bread Roll filled with Kaju Katli

I


 had a kaju katli box sitting in my fridge from a long time and no one was taking interest in them. I thought a lot that how can I utilize them and came up with these bread rolls. These are super yummy to eat and easy to make. How do you use left over sweets from Deepawali? Here I'm sharing my idea, please share your ideas too.

Ingredients
White Bread - 2
Kaju Katli - 4-6
Grated Coconut - 1/2 tbsp
Oil to fry


Method

• Take kaju katli in a microwave bowl and microwave it for 30 sec.
• Crush them with a fork, add coconut and mix well.
• Place one bread piece in the water bowl for few seconds and squeeze the water by pressing between the palms. 
• Now fill the Kaju and coconut stuffing, cover the filling with the bread and seal the edges with little pressure. The filling should not be visible, it should be covered by bread all around otherwise the filling may come out in the oil.
• Heat the oil in a pan. Deep fry these Bread rolls till golden and crisp all around.
• Remove from the oil and drain on a paper towel.
• Ready to serve.

This goes to CC Festive Food


Kids Delight -Dressing Up Left Overs


Winter Carnival

Mathri

M


athri or Mathi is a famous North Indian snack. This is a comfort snack as you can store it for almost a month if  stored properly in a air tight container. This is a yummy snack while traveling or picnic.  Basically these are made of all purpose flour but this time I've added some whole wheat flour too.

Ingredients
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Oil - 1/3 cup
Salt - as  taste
Water to knead the dough
Oil to fry


Method

• In a mixing bowl add flours, salt and oil. Rub the flour  between your palm til it comes to bund muthi consistency. Means if you take the flour in your fist it should hold the shape.
• Add little warm water  at a time and knead the dough. Use as less water as possible. We need a firm dough. Cover and set aside for some time.
• Make small ball out of the dough and roll them in 2 inch wide circles. Prick each mathri by fork or knife, so that they wont puff. I rolled them on grater to avoid this step. 
• Heat the oil in a wok and fry few mathris at a time on medium heat. Fry them til they are golden from both the sides.
• Enjoy hot mathris with pickles and after getting cold store them in a air tight container. 

These mathris are going to Potluck Party.

Poppy Seeds/Khus khus Barfi

This is my favorite burfi. I learned it from my mom. This is a must in our home on Janmashtami and some times during fasts on other festival.

Ingredients
Poppy seeds - 1 cup
Mawa / Khoya- 1 cup
Sugar - 1 3/4 cups
Water - 1 1/4 cups
Method
Rost the poppy seeds and let them cool. Click here for mawa/khoya recipe. Grease the tray and keep aside. Grind the poppy seeds. In a pan boil water and sugar to three string consistency. Turn off the heat. Mix mawa and poppy seeds paste to it. Mix it fast and transfer it to greased tray. Spread evenly in the tray quickly before it sets. Let it cool. Cut it in diamond or square shape.

This goes to Friday Potluck

Vrat Ka Khanna


My Favorite Food

Brown Rice Masala Dosa

Brown rice is an excellent source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.

Health Benefits of Brown Rice

• helps aid digestion
• relieve constipation
• cure diarrhea
• good body building food
• promote strong healthy hair, teeth and nails
• control cholesterol
• beneficial for stomach and intestinal ulcers
• help control blood sugar
• help reduce risk of colon cancer

Seeing all these benefits on the web I decided to make dosa with brown rice and I'm very happy with the result. After trying the dosa with brown rice, now I've stopped using white rice for dosa.

Ingredients for Masala

Medium Sized Potatoes -2

Onion Chopped - 1

Green chillies sliced - 2

Green peas -1/2 cup

Grated ginger - 2 tsp

Bengal gram - 2tsp

Turmeric - 1/2 tsp

Sambhar masala - 1 tsp

Oil - 2 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Curry Leaves.

Cilantro to garnish

Method 

Wash and boil the potatoes. Cool and mash them. In a skillet add oil. When oil is hot add mustard seeds and let it pop. Add bengal gram, curry leaves, green chillies, ginger paste, following by onion. When onion is transparent add sambhar masala and turmeric powder. Add potatoes, peas ans salt and saute for some time. Garnish with chopped cilantro.

Ingredients for Dosa

Brown Rice - 2 cups

Beaten Rice - 1/2 cup

Urad dal - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

Method

Wash and soak rice and dal and fenugreek seeds separately overnight. Another morning soak beaten rice for 30 min before starting grinding. Grind everything in a smooth paste. Add salt and mix the batter very well. Let it ferment for 7-8 hrs. If the weather is cold, put it in the warm oven to ferment.  Take care to ferment it in a big mixing bowl with enough space to rise the batter. 

Heat the non stick griddle on medium heat. The griddle should be hot enough that when you sprinkle a few drops of water on it, they sizzle and evaporate. Pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly. Dollop a spoon of the prepared masala  and place it in the centre of the Dosa. Close one end of the dosa over the other and serve on a platter with Sambhar for coconut chutney.

Goes to Iftar Event

Iftar Moments Hijri 1432

Healthy Fiber and Protein Rich Whole Grains

Healing Food Whole Grain 

and LGSS



Show me your dosa

Eggless Banana Pancake

I

wanted a very quick breakfast and pancakes saved me today. This is very simple and foolproof recipe. I got the recipe from Spice Your Life. You can serve the pancakes with variety of toppings or just with butter or syrup. Today's recipe is for basic pancake.

Ingredients

Whole wheat flour and All purpose flour - 1/3 cup

Sugar - 1 tsp

Mashed Banana - 1

Baking powder - 1 pinch

Vanilla essence - 1/2 tsp

Cinnamon - 1/4 tsp

Milk - 4-5 tsp

Salt - a pinch

Ghee to cook the pancake

Method

Mix all the dry ingredients. Mix the banana puree to it. Add vanilla essence and milk to make a smooth batter. Let it rest for 5-7 min. Heat a nonstick pan and drizzle some ghee. Add some batter to make a pancake. Don't make it too thin.  Let it cook on low heat to make sure that it is cooked well. Add some ghee and cook both sides.

Serve it with butter and  Maple syrup and as it is.

Goes to Bookmarked Recipes

Crabby Sandwich

I've used bread, jam, marshmallow, raisins and apple to make this sandwich.
This plater goes to Sandwich Mela



and Nayna's event hosted by Sara

and Lets Cook - Tea Time Snacks

Choco Rolls

C
hco Rolls are very easy to make and irresistible to eat. When I saw them first time while googling, I was sure to try them. I followed the recipe of Mane Adige. My daughter, Ishani was happy to assist me in the kitchen to make her favorite chocolate dish.

Ingredients
For outer layer
Marie biscuits - 1/2 packet
Coco powder - 1 1/2 tsp
Sugar - 1 tbsp
Milk - around 1/2 cup

For inner layer

Dessicated Coconut - 1/4 cup
Powder Green cardamom - a big pinch
Sugar - 1/2 cup
Butter - 2-3 tbsp


Method
Make the powder of the biscuits in the blender. Add coco powder and sugar. Add milk one tbsp at a time and knead the dough like chapati dough.
In another mixing bowl mix all the ingredients listed under inner layer. That should make sticky dough.
Divide the chocolate dough in two parts. Take a part and roll it like a thick chapati. Spread half of the coconut mixture on that. Roll it to form a cylinder shape. Do the same with the rest of the mixture. Wrap it into the aluminium foil and place it in the fridge for 30 mins. Take out from the fridge and cut into half inch wide pieces. Serve in chilled.

Paneer bhurji in Puff Pastry Sheets

                                 

I

s dish ko main kya naam dun..........right now I'm thinking about it. In English it means What should I call this dish....a big confusion. I tasted something similar to this in one of my friends home....that was not in puff pastry sheets and the filling was paneer tikka. Basic idea is from there. In my last post I told you that I made paneer... paneer from an entire can of milk.  I wanted to use that and this is the most quick paneer dish and most delicious too.

Ingredients

Grated Paneer - 2 cups

Green Bell Pepper - 1/2

Orange Bell Pepper - 1/2

Onion - 1 medium

Oil - 2 tbsp

Cumin seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Green chili - as per taste

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Puff pastry sheet

Method

Cut the onions and bell peppers in the julienne. Heat the oil in a pan. When the oil becomes hot add cumin seed. Let it splutter. Add asafoetida powder. Add ginger garlic paste. Add green chilli.  Add onions and fry them till golden brown. Add bell peppers and fry them till soft. Add salt, turmeric powder and coriander powder. After 2 mins add paneer and mix it well. Taste it and adjust if desired.

                                  

 Thaw  the pastry sheet at room temprature for minimum 30 mins. Preheat the oven at 350 F. Unfold it and rolled a little on dusted floor. Cut t. You can choose the shape of your choice. I made triangles. I cut 18 triangles from 1 sheet. Fill them with panner bhurji and cover with the other sheet.

                                      

 Place them in the oven for 25 min. Serve hot.

                                                  

Linking it to LGSS_Paneer

Quick Paneer Sandwich

S


andwich are very easy to make and convenient to pack for picnic or lunchbox. These are a yummy snack or a filling dinner.

Ingredients

Bread pieces - 4

Tomato ketchup - to spread on bread
Green chutney - to spread on bread
Butter - to spread on bread
Grated paneer - 1/4 cup
Salt,  pepper

Method
Spread  the green chutney on one side of bread.

Spread paneer on top.

Sprinkle the salt and pepper on that. Spread butter and tomato ketchup on the other slice.

Put this slice on the other slice. Grill or roast the sandwich till golden and crispy. I've done this in sandwich toaster which seals the edges and prevents the paneer  from falling out. Serve it hot.

Goes to LGSS_Paneer