“Aloo Palak with Naan”


Aloo palak

Ingredients for Aloo Palak

• 1 Big Bunch of Spinach or Palak (Cleaned)
• 7-8 Baby Potatoes
• 1 Medium Onion Finely Chopped
• 4-5 Garlic Cloves Minced
• 1-2 Inch Ginger Roughly Chopped
• 2-3 Whole Dry Red Chilies
• 1-2 Bay Leaves
• 2 Green Chiles
• ½ tsp Red Chili Powder
• ½ tsp Garam Masala
• 1-2 tbsp Kasuri Methi
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Hing/Asafoetida
• Salt to taste
• 2 tbsp Oil or Ghee

Method of making

1. Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside.
2. Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside.
3. Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.(It enhance the color of palak as well)
4. Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green.
5. Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside.
6. Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it.
7. Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it.
8. Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.Sprinkle garam masala and crushed kasoori methi over it and cook it again for few mins on low flame.

Please Note

Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with papad, chopped onion and lemon wedge. “enjoy the meal” with this variation you will fell in love with it!!

“Egg Dosai, Nutritious Breakfast”


Egg Dosai

Ingredients for making the Dosa

  • 1 ladle Dosa Batter
  • 1 tsp Gun Powder
  • 1 Egg
  • 2 tbsp Onion Chopped
  • 1 tsp Green Chilli Finely Chopped
  • 1 tbsp Fresh Coriander Chopped
  • 1/4 tsp Salt
  • 2 tsp Vegetable Oil

Instructions for making the dosa

  1. Heat a hot plate
  2. Once the pan is hot, add a ladle full of dosa batter in the center of the pan and spread to make a thin dosa.
  3. Drizzle some oil on the sides of the dosa.
  4. Sprinkle gun powder on dosa.
  5. Break an egg in the center of the dosa and spread it using a using all over the dosa.
  6. Sprinkle onion, green chili and coriander on top.
  7. Sprinkle salt on top.
  8. Once the dosa is nicely browned from the bottom, flip and cook on the other side for a minute.
  9. Flip once again and fold into half.
  10. Serve hot with any dosa chutney or curry.

Please Note

Add finely chopped veggies like carrot, capsicum, mushroom, beans, broccoli, asparagus along with egg, You can served the dosa with a tomato chutney and coconut chutney before pouring the eggs.

“No Bake Mango Cheese Cake”


Mango Cheese Cake

Ingredients for Mango Cheese Cake

Base:

150 g / Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit100 gms / unsalted butter , melted

  • 2 tbsp white sugar

Mango

  • 700 gms / 1.4 lb mango flesh (2 large mangoes)

Filling

4 1/2 tsp gelatin powder (Note 2)1/2 cup / 125 ml cold tap water500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)2/3 cup / 150g caster sugar (superfine white sugar)

  • 300 ml / 10 oz whipping cream

Mango Jelly

3/4 tsp gelatin powder (Note 2)1/4 cup / 65 ml cold tap water

  • 1 tbsp lemon juice

Toppings for decoration

100 gms mango cream, chocolate strips 2 nos

  • 2 passion fruit (optional)

Method of making the Cake

Cake pan

  • Use a 22 cm / 9″ spring form pan (or similar size). Turn the base Upside Down (for ease of removal later).
  • Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
  • Grease sides with butter and line with paper.

Biscuit base for a cake

  • Blitz crackers into fine crumbs in a food processor.
  • Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.

Filling for a cake

  • Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in center). Stir to partly dissolve. Set aside for 5 minutes – it turns gelatinous.
  • Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved then Cool for 5 to 10 minutes.
  • Place mango in food processor. Blitz until smooth.
  • Measure out 3/4 cup and reserve for mango jelly, set aside.
  • Add cream cheese, cream, sugar and gelatin mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
  • Pour into cake pan. Refrigerate 3+ hours until top is set.

Mango Jelly

  • Pour water into bowl, sprinkle over gelatin. Leave 5 to 6 min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  • Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
  • Pour over cheesecake filling. Tilt cake around to spread.
  • Refrigerate for more then 12 hours
  • Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Final touch to follow

  • Decorate the cake top with dollops of the cream with the help of the piping bag.
  • You Can use the chocolate ribbons as shown above in the cake decoration.

Please Note

Use better cream that can be whipped is fine to use here. There are some creams which are for pouring only. Better to go for baking whip creams, you can ask the store keeper or read the instructions while purchasing such creams.

“Margarita Cookies”


Margarita Cookies

Ingredients for making the Margarita Cookies

  • 3 cups all purpose four
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tbsp tequila
  • 2 tsp freshly squeezed lime juice
  • 1 tsp Triple Sec (can substitute orange extract)
  • Zest of 1 lime
  • Margarita salt,

Method of making

  1. Preheat oven to 350°F and prepare two baking sheets with silicon mats or parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
  3. In the large bowl of a stand mixer, add butter and sugar and beat on high speed until creamed together.
  4. Add egg, tequila, lime juice, Triple Sec and lime zest and beat until just combined.
  5. With the mixer running on low speed, add flour a little at a time until just combined and no streaks of flour remain.
  6. Using a medium cookies scoop (about 1 1/2 to 2 tablespoons), portion out balls of dough onto prepared cookie sheets with no more than 6 to each sheet. Roll them between the palms of your hands to form balls.
  7. Bake for 12 minutes. You want them to be set and crinkled, but not yet golden. Let cool on baking sheet for a couple minutes, then transfer to wire rack to cool completely.
  8. Store in airtight containers. and enjoy as per your preferences. !

Please Note

Delicious cookies and people of all ages love to have it with tea and coffee..

::Hallongrotta Raspberry::


Raspberry Cookies

Ingredients for making the cookies

  • 220 gms all purpose flour
  • 1/4 teaspoon salt
  • 170 gms unsalted butter
  • 113 gms icing sugar
  • 1/2 teaspoon vanilla extract
  • raspberry jam

Method of making

  1. Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper. Sieve the flour and salt into a bowl. Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
  2. Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
  3. Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your round cutter cut into circles add the other on the top of it and then cut the circles with small cutter from the center. Fill each well with 1/2 teaspoon jam.(Prepared mixture)
  4. Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.

Please Note

You can use your preferred jam for the  filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam. enjoy with you favourite beverage..

“Double Decor Chocolate Cookies”


Double Decor Cookies

Ingredients for making the chocolate Cookies

  • 1 cup soft butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Making of the chocolate cookies

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Please Note

This is for sure one of the best cookies which you will love to eat it.

“Caramelized Cashew nuts Cookies”


Caramelized Cashew nuts cookies

Ingredients for making the Cookies

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 cups roasted salted cashews
  • 2 tbsp plus 1 teaspoon canola oil
  • 1 stick (8 tbsp) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 24 cubes soft caramel candy
  • 1/4 cup heavy cream

Method of making the Cookies

  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy for 2 minutes.
  • Put cashew mixture, butter, and sugar in a bowl of an electric mixer fitted with the paddle attachment mix on medium speed until fluffy, for 2 to 3 minutes. Mix in egg and vanilla essence, Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls/squares; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, keep stirring. Let it cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Please Note

For better taste you can add honey as well in the caramel mixture. enjoy !!

“Coco Banana Cake”


Coco Banana Cake

Ingredients for Banana Cake

  • 100ml Sunflower oil , plus extra to grease
  • 175g caster sugar
  • 175g self-raising flour
  • 1/2 tsp bicarbonate soda
  • 4 tbsp cocoa powder
  • 100g chocolate chips
  • 175g very ripe bananas
  • 3 medium eggs , 2 separated
  • 50ml milk

For the topping

  • 100 ml chocolate milk
  • 100ml soured cream
  • 150 gms dried banana slices, roughly chopped

Method of making

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
  2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 20 mins, or until a knife inserted comes out clean.
  3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Please Note

On the same cake you can add more ingredients of your choice, as you covered the cake with whip cream you can decorate it with dry fruits or fresh fruits. enjoy !!

Sweet Pongal with Beet root twist


Sweet Pongal with Beet root

Ingredients for Sweet Pongal

  • ½ cup rice, soaked 15 minutes
  • ¼ cup moong dal, soaked 15 minut
  • 2¼ cup water
  • 2 tbsp Beetroot paste (Boiled, roast and make paste)

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

For Flavor

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of Making

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture. and add beet root paste.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

Enjoy this new version of Pongal, just a innovative dish has been presented for your kind review.enjoy..!! Garnished with fresh coconut strips..

Jaggery Pongal, Sakkarai pongal, exotic sweet dish


Sakkarai/Jaggery Pongal

Ingredients for making the sweet pongal

for pressure cooking

  • ½ cup rice, soaked
  • 15 minutes
  • ¼ cup moong dal, soaked 15 minutes
  • 2¼ cup water

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

Actual ingredients

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of making the sweet Pongal

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

This is the parsad after pooja offer to Luxmi devi as she is the goddess of wealth, and in our tradition first offering of the food is for god only.