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Tuesday, July 21, 2015

TRIPLE BERRY CRISP


TRIPLE BERRY CRISP

Prep Time: 15mins  Total Time: 1hr 5mins
Makes: 12 servings

Ingredients:
2 tbsp flour
2 tbsp sugar
3 tbsp butter or margarine
3 cups Post honey bunches of oats
2 cups blueberries
2 cups raspberries
2 cups strawberries sliced
1 cup water
1 cup sugar
3 tbsp tapioca

Directions:
Preheat oven to 350 degrees F
Mix flour and 2 tbsp sugar in large bowl
Cut butter until mixture resembles coarse crumbs
Stir in cereal
Mix berries in 2 qt shallow baking dish
Mix 1 cup sugar, 1 cup water and tapioca in large saucepan
Cook on medium heat until mixture comes to full boil, stirring constantly.
Pour over berries; toss lightly.
Sprinkle with cereal mixture.
Bake 30-35mins or until hot and bubbly
Let stand 15mins and serve warm

Tuesday, July 22, 2014

~ FALOODA RECIPE ~


PROPORTION FOR 1 TALL GLASS ... YOU CAN MULTIPLY IT FOR THE NUMBER OF PEOPLE YOU WISH TO SERVE ...

Pre-preparation

Chilled Milk/Almond Vanilla Milk 1 cup
Sugar 1 teaspoon
Rose syrup 1 tablespoon

Add all the above 3 ingredients, put the rose milk to chill in the refrigerator.

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Soak 1 teaspoon chia seeds in 1/2 cup room temperature water for 2-3 hours till they fluff up really well. Mix chia seeds & water well, leave it on the kitchen counter to fluff up.

Fluffed chia seeds can be refrigerated alongwith the water in it so they don't dry up in the fridge.

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In a pan add 1 cup milk or almond milk, add 1 tablespoon vermicelli .. On medium heat, let the vermicelli cook .. keep stirring every few minutes .. when the milk starts boiling, the vermiciili is cooked.

Pour this into a bowl, add 1 teaspoon sugar, pinch of cardamom powder.

Refrigerate this till it is completely chilled. If youre in a hurry, you can freeze this mix so it chills faster.

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ASSEMBLING THE FALOODA

In a tall glass, add a scoop of icecream, pour the rose milk till half the glass is filled up. Add chia seeds, add vermicelli, pour 1/2 tablespoon rose syrup, add a scoop of icecream .. repeat the layers till the glass is full. On the icecream scoop, sprinkle sliced dry fruits .. almonds, pistachios, cashews, walnuts, pecans etc.

Serve immediately.

Prepare and enjoy !!!

~ HANDVO (BAKED RICE CAKE) RECIPE ~

HANDVO RECIPE:

INGREDIENTS TO SOAK

3 cups Rice

1 urad dal (white, split)

1/2 cup Chana dal

In a big bowl, add all the above ingredients & wash them 3-4 times thoroughly well in running water.

Soak this overnight at least for 6-8 hours.

Next morning, remove all the water out of the soaked lentils & grind them in small batches.

Add about half a jar of lentils & water just enough to soak them all. Grind to a paste consistency where you get a rava like feel when you rub the batter between a thumb & finger.

In small batches, grind all the batter. Add a cupful of yogurt to the batter, mix thoroughly & leave the mixture undisturbed to ferment.

In summer it takes 8-12 hours for the batter to ferment. In winter, it can take upto 24 hours.

AFTER FERMENTATION

Preheat oven to 450F. Arrange racks to have 1 rack in the middle.

Peel & grate 1 Indian dudhi (squash) or 2 large zucchinis. Add the grated squash in the batter.

Add the following spices to the batter

Salt 4 teaspoons
Turmeric 1/2 teaspoon
Garlic paste 3 tablespoons
Ginger paste 1.5 tablespoons
Green chilli paste 1 tablespoon
Lemon juice 2 teaspoons
Baking soda 1/4 teaspoon
Sugar (optional) if you want to make it little sweet 3-4 tablespoons

Mix all the spices in the batter by stirring very well. Check the taste of the batter & adjust spices to your taste.

Grease a bundt pan completely right to the top & the center portion.

Pour the batter very slowly in the bundt pan. Gently tap the bundt pan to even the mixture.

Heat 1/2 cup oil for tempering. when it is hot, add 1 tablespoon mustard seeds, 1 tablespoon sesame seeds, 1/4 teaspoon asafetida, 2 dry red chillies cut in 4 parts.

Pour the hot tempering on the top layer of the batter all around. Take a spoon, scoop all the red chillies inside the batter so they don't burn. Swirl the hot tempering lightly inside the batter too leaving some tempering on the top layer too.

Place the bundt pan in the center on the middle rack. Bake for 15 minutes on 450F. Reduce temperature to 350F & bake for another 40-45 mins till the batter is completely baked. Insert a toothpick or tip of sharp knife, it should come out clean.

Remove the baked handvo from the oven. Let it cool on the counter for another 1 to 1.5 hours.

Run a butter knife on the edges of the bundt pan .. Cut into slices, serve warm as is or drizzle sesame oil over it & serve or serve with cilantro chutney.

Prepare & enjoy !!!





~ STUFFED EGGPLANT, MIXED VEGETABLE RECIPE ~

STUFFING MASALA

On medium flame, roast 3 cups of besan flour (chickpea flour) for 7-8 mins to get the raw flavors out, making it easy to digest. Keep stirring continuously as the flour tends to burn quite easily.

Transfer the roasted flour in a big bowl, add the following spices

Salt 3.5 teaspoons
Turmeric 1/8 teaspoon
Red chilli powder 1/2 tablespoon
Garlic paste 2 tablespoons
Ginger paste 1 tablespoon
Green chilli paste 1/4 or 1/2 tablespoon depending on how spicy you like it
Coriander powder 2 tablespoons
Garam masala 1/2 teaspoon
Fresh cilantro finely chopped, washed, water drained out completely 1/2 cup
Tamarind or lemon juice 1/2 tablespoon
Jaggery/Dark brown sugar/Sugar 1/2 tablespoon
Kasuri methi 1/2 tablespoon - rub between palms & make it into a fine powder
crush 2 tablespoons each of peanut & sesame seeds into fine powder & add it
Add 2-3 tablespoons oil & mix all the spices & oil very well.

You can stuff baby eggplants, baby potatoes, jalapeno peppers, yams etc. vegetables of your choice.

Slit the vegetables into 4 quarters as shown in the picture .. stuff the spice masala in each.

Heat 2-3 tablespoons oil for tempering in a non stick pan. Once it is hot, add 1 teaspoon cumin seeds, pinch of asafetida. Add all the stuffed vegetables. Add 1 cup of besan flour masala mix, 1-2 cups of water depending on how much curry you wish to make for the vegetable.

Check the taste of the curry .. you might need to add little salt, turmeric, red chilli powder for the additional water that is added.

Reduce flame to medium low, cover & cook for 20-30 mins till all the vegetables are cooked through.

OVEN METHOD:

Preheat oven to 350F. After the tempering, add all the vegetables & the curry in a deep baking dish. Cover the dish with an aluminium foil so that the curry or vegetables don't burn. Make a few slits in the foil for the steam to escape.

Bake for 20-30 mins till all the vegetables are cooked through.

After the vegetables are cooked, sprinkle chopped fresh cilantro on top. Serve hot with rice or any Indian bread.

Prepare & enjoy!!!

Tuesday, September 11, 2012

LUNCH REPLACEMENT SALAD


LUNCH REPLACEMENT SALAD

RECIPE SERVES 2-3

If you like replacing your lunch with a fresh salad, this recipe is for you ...

Soak 1 tablespoon each of moong, math and red chowli beans overnight. Next morning, drain out all the water, put the beans in a container that has holes in it, cover and let them sprout. This takes 8-10 hours, so some pre-planning is required here.

Soak 1/3 cup Brown Chana & 1/3 cup Green chana with a pinch of baking soda overnight. Add 3-4 cups water to completely hydrate them well. Boil them to 4 whistles with all the water and salt to taste next morning.

I like to add lots of salad, fruits, sprouts etc. for a nice crunch and taste.

1 cup lettuce/red cabbage/green cabbage cut in fine shreds
1/2 cup diced cucumber
1 tomato or 1 cup cherry tomatoes
1/4 red onion finely chopped
1 spring onion finely chopped
1/4 green/red/yellow capsicum rings
handful of baby spinach leaves
1/2 cup black grapes
1/2 apple diced
1 shredded carrot
1/2 shredded beet
1/4 cup shredded radish
1/4 cup corn
all the sprouts mentioned above
all the boiled brown/green chana (water completely drained out)

You may add any dressing that you like.

You may pour chilled yogurt over it for a more filling lunch.

I like to sprinkle chaat masala, little salt, black pepper, red chilli powder. Mix well and serve chilled or fresh.

Prepare and enjoy !!!

Sunday, June 17, 2012

DRY BROWN CHANA SABZI


DRY BROWN CHANA SABZI

Soak 1 cup Brown chana with a pinch of baking soda overnight (baking soda is used to soften the chanas as they are very hard)

Next morning, boil the chanas with all the water in it for about 30-40 mins. Add salt to taste (when you press between 2 fingers, chana should mash very easily, thats when its completely done)

Or you can pressure cook the chanas to 4 whistles. Let the cooker cool completely.

Drain all the water out in a bowl. You can freeze & preserve the water to add any other gracy or add to chhole.

Add 1 tablespoon oil in a saucepan. Once it is hot, 1 teaspoon cumin, when it turns light golden, add a pinch of asafoetida

Add 1 teaspoon green chilli, ginger & garlic paste. Saute till raw flavors are out.

Add brown chana. Add 1 tablespoon dhaniajeera (corinader cumin powder), red chilli powder to taste.

This is a dry brown chana sabzi, but if you like very little gravy coated on the chanas, add 2-3 tablespoons of fresh yogurt & mix just before serving.

Serve hot with any Indian bread.

Prepare & enjoy !!!

CRANBERRY CHUTNEY (TAMARIND CHUTNEY SUBSTITUTE)


CRANBERRY CHUTNEY (TAMARIND CHUTNEY SUBSTITUTE)

2 cans Jellied Cranberry Sauce
1 cup Water
5 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper powder
1 tablespoon red chilli powder
1 tablespoon dhaniajeera (corainder cumin powder)

Take the jellied cranberry sauce in a bowl. With a potato masher, mash it up in chunks. Add this and all of the above ingredients in a blender and blend till smooth.

Taste and adjust sweetness/salt to your taste.
Prepare & enjoy !!!