Spinach/ Palak Pongal, its come up very well

Ingredients for making the Palak Pongal

3/4 cup – raw rice
1/4 cup – moong dal
1 cup – spinach
3.75 cups – water
1/2 tsp – cooking oil
2 pinches – turmeric powder
1/2 tsp – salt
For the seasoning:
1 tbsp – ghee
2 tsp -jeera
1 sprig – curry leaves
1 – green chilli, slit lengthwise
1/2-inch piece – ginger, finely chopped
1 tsp – peppercorns
2 tsp – cashew nut, splits
2 pinches – hing ( asafoetida ), optional

Making of Spinach/Palak Pongal

Wash, clean and chop the spinach into fine pieces.
Wash and clean the dal and rice. Do not soak rice and dal in water.
Mix the rice, moong dal, chopped spinach, turmeric powder, oil and salt together and cook in a pressure cooker.
After the 3rd whistle, reduce the heat from high to low and cook again for 5 minutes.
Let the cooker cool.
The rice, spinach and dal mixture will be thick and there won’t be any trace of water.
For the seasoning:
In a pan, heat ghee, Add cumin seeds and saute for a few seconds.
Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing to it.
Fry on low heat for 5 – 8 minutes or till the cashew nut turns golden in color.
Pour this seasoning over the pongal and mix it well.
Serve hot with sambar, vada and filter coffee.

Please Note

Mind blowing nutritious dish which will love by every one, served hot with sambar & chutney

Fusion Pongal By Chef Avtar Singh Rana

Ingredients of Fusion Pongal

1 Cup Rice
1/2 Cup Yellow moong dal
1 tsp Black pepper
1 Green chilli
1 Ginger
2tsp Beet root paste
1 tsp Cumin seeds
4 Cup Curry leaves water
To taste Cashew nuts
200 Gram Ghee
To taste Salt

Making of the Pongal

Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
Fry for 2-3 minutes.
Add water and salt.
Pressure cook it until 3 whistles.
Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
Fry for 1 minute and pour the tadka over the dish.
Serve hot with chutney and sambar.

Please Note

Its same preparation as per the earliest recipe, ven Pongal, in this recipe the real twist is the beet paste which give totally new look to this divine food of lord Krishna.

Delicacy during the Traditional day of Pongal, Ven Pongal with moong dal,”Moong Dal Pongal”

This traditional South Indian breakfast is simply amazing! It’s light, delicious and goes beautifully with both sambhar and chutney.

Ingredients of Ven Pongal

1 Cup Rice
1/2 Cup Yellow moong dal
1 tsp Black pepper
1 Green chilli
1 Ginger
1 tsp Cumin seeds
4 Cup Curry leaves water
To taste Cashew nuts
200 Gram Ghee
Salt to taste

How to Make Ven Pongal

Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
Fry for 2-3 minutes.
Add water and salt.
Pressure cook it until 3 whistles.
Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
Fry for 1 minute and pour the tadka over the dish.
Serve hot with chutney and sambar.

Please Note

A traditional delicacy made of Rice, Yellow moong dal, Black pepper, Green chilli, ginger Cumin seeds, Curry leaves water, Cashew nuts, Ghee, salt to taste.

Ras Malai, Traditional Indian Dessert

Ingredients for making the Ras Malai

for chenna / paneer

1 litre milk, full cream cows milk
2 tbsp lemon juice
1 cup water

for sugar syrup:

1½ cup sugar
8 cups water

for Making of Rabdi

1 litre milk, full cream cows / buffalo milk

¼ cup sugar½ tsp cardamom powder

2 tbsp saffron milk

7 pistachios, chopped

5 almonds, chopped

10 cashews, chopped

Method to be followed

Making of Chenna / paneer

firstly, boil milk.
additionally, add lemon juice and stir till milk curdles completely.
drain the curdled milk and squeeze off excess water.
after 30 minutes, start to knead the paneer for 10 minutes.
furthermore, make small balls and flatten. keep aside.

Making of sugar syrup

firstly, take sugar and water.
boil the syrup for 10 minutes.
after that, drop the prepared paneer balls.
cover and boil for 15 minutes.
furthermore, squeeze of sugar syrup.

Making of Rabdi

firstly, heat milk and get to a boil.
once a layer of cream is formed over the milk, stick it to sides of vessel.
repeat the process for at least 5 times or till milk reduces to one-third.
further, add sugar, cardamom powder and saffron milk.
give a good mix and get to boil.
also scrape off the collected cream from sides. and give a good stir.
further, refrigerate for 2-3 hours.

Ras malai

firstly, pour the chilled rabdi, over the squeezed paneer/Chenna balls.
finally garnish with few chopped nuts and allow to absorb for 2 hours.

Please Note

Served chilled with chopped dry fruits of your choice along with rabdi, its heavenly taste will definitely win the hearts of your loved one.

Ingredients for making the Caramel Rolls

Dough:
3/4 cup water
2 tbsp butter
2 cups white bread flour
2 tbsp white sugar
1 1/2 tbsp nonfat dry milk powder
1 tbsp fast-rising dry yeast
1/2 tbsp salt

for Sauce
1/2 cup brown sugar
1/4 cup light corn syrup
1/4 cup butter
1/4 cup chopped pecans (optional)
for Filling
1/4 cup butter, softened
1/2 tsp ground cinnamon
Add all ingredients as listed above

Ingredients for making the cinnamon rolls

Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Please Note

This is a extraordinary classic morning bakery which can be a best source during hi-tea as well, enjoy along with tea or coffee.

Chef Special Cinnamon Roll

Ingredients for cinnamon roll

2 cups (345g) refined flour
1/4 cup (50g) granulated sugar
1 tsp salt
1/4 tsp instant yeast (1 packet)
1/2 cup (120ml) milk
1/4 cup (60ml) water
3 Tbsp unsalted Butter
1 large egg

for filling

3 Tbsp (45g) unsalted butter
1 Tbsp ground butter
1/4 cup granulated sugar

Icing to decorate the cinnamon roll

1 cup (120g) confectioners sugar
1/2 teaspoon pure vanilla extract
2–3 Tablespoons (30-45ml) strong coffee or milk

Method of making the Cinnamon Roll

Making of the dough

Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.

Fill the rolls

After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!

Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.

Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Please Note

This dough can be made a night before through
Cover with plastic wrap and let rest in the refrigerator for overnight.
The next morning, remove from the refrigerator and allow to rise at room temperature for about 1 hour.

Blueberry Danish

INGREDIENTS FOR MAKING THE DANISH

1 x 375g Packet Carême Butter Puff pastry, defrosted
250g cream cheese
80g caster sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon
2 x 125g punnet blueberries
1 egg beaten
2 tbsp blueberry glaze

METHOD OF MAKING

Preheat oven to 200c fan-forced (220c non-fan).
For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined ( Thermo mix mix on speed of 4 until combined).
Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.
Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.
fill the blueberry mixture and and brush the pastry with egg white.
Place it in the the oven for 15 to to 20 minutes until it becomes brown.
Remove from the oven and arrange in the platter, have it during the morning or as an evening tea time.

Please note

You can stuffed the pastry sheet with any stuffing of your choice, weather its fruit mix, fresh fruits or jams or caramels, that is up to your preferences and liking.

Kiwi Muffins

Ingredients for making the kiwi Muffins

4 kiwi (medium size) peeled and diced to
2 tbsp chocolate flakes
1 cup total4 cups all-purpose flour
2 tbsp baking powder1 tsp salt
1 cup granulated sugar
1/2 tsp cinnamon
2 egg slightly beaten
2 cups milk
2 tsp vanilla extract
1/2 cup canola sugar for dusting

Method of making

Preheat oven to 400 degrees. Line muffin tins with paper cupcake liners.
Sift flour, salt, sugar, cinnamon & baking power in a bowl and mix well.
Beat together egg, milk, oil & vanilla in a large bowl. Slowly mix in the dry ingredients. Fold in the chopped kiwi.
Spoon mixture into a cupcake liner & fill them to the top. Sprinkle with the raw/sugar.
Bake for approx 25 minutes. Muffins are done when slightly brown & a toothpick inserted into the center comes out clean.

Please Note

As per your own choice you can add the topping its optional.

Strawberry Muffins

Ingredients for making the muffins

2 cups all purpose flour, plus
6nos glazed strawberries
2 tsp baking powder
3/4 tsp salt
1 stick or 1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
2-1/4 cups diced strawberries, from 1 pint, divided
2 tbsp icing sugar, for topping

Method of making the muffin

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. (Avoid over mixing)
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the Icing sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

Please Note

You can decorate to muffins tip with strawberry fruit glaze, or serve as it is, its all time favorite filling when ever you want to have quick bite.

Chocolate Donuts, Kid’s Favorite

Ingredients for Chocolate Donuts

Chocolate Donuts:

1 cup refined flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/2 cup granulated sugar

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla

For Chocolate Glaze

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla

3-4 tablespoons milk

Method of making the Donuts

Preheat oven to 350 degrees Fahrenheit. Spray a donuts pan well with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the donuts cavities making sure to only fill them about 2/3 – 3/4 of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the donuts comes out clean.
Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.

To make the glaze

In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the Chocolate glaze to harden. Top with sprinkles if desired.(optional as per your liking)

Please Note

Donuts are best eaten the same day, but can be stored in an airtight container for 2-3 days. kids love to have the donuts at any point of time weather they are hungry or not. “Wow Donuts”