Thursday, August 28, 2014

Rose Water Macarons

Another flavour of macarons...these cookies are an addictive one.Once we get it correct we will keep on experimenting new flavours.Now me too in that stage once I got it perfect, now I'm making new flavours of these cute cookies...Today I'm post rose water macarons...















































Ingredients:

For Shells:

96gms Egg whites
96gms Almond Powder
150gms Icing Sugar
55gms Granulated Sugar
1tsp Rose Water
Few drops red color

For Filling:

100ml Cream
100gms White Cooking Chocolate
1tsp Rose Water
1/2tbsp Rose Syrup
























Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.
6.Once it gets peaks add the rose water and red colour and beat well.
























7.Grind the almond meal and icing sugar together and sift this discard the large chunks.
8.Now add the almond mixture to the beaten egg whites.
9.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
10.This is called macronage and the batter should not be under mixed or over mixed.
11.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
12.Now fill the batter in a piping bag with plain round tip.
13.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
14.Tap the baking sheet on kitchen counter for several times to knock out the air.
15.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
16. When we touch it slightly it should not stick to the finger.
























17.Preheat the oven at 140 degree C for 20 mins.
18.Bake the macarons at 140 degree C for 15 to 18 mins.
19.Bake one tray at a time.
20.After the macarons are done allow it to cool fully.
21.Peel out the shells carefully.
























Filling:

1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now mix rose water and rose syrup to this ganache and mix well.
5.Now fill this ganache in a piping bag.
6.Pipe out some cream on one shell and sandwich with another shell.
7.Yummy yummy macarons ready to eat....

Monday, August 11, 2014

Kunafa

Hi friends!! Hope all enjoyed Eid very well.Was fully busy with lot of things..
Today I'm posting kunafa an arabic dessert.This is a dessert made with shredded phyllo dough and cheese and soaked in sugar syrup.















































Ingredients:

For The Crust:

250grms Shredded Phyllo dough
1/2c Melted butter
1tsp Softened Butter
Orange Powder Colour
Crushed Pisthachios for garnishing

For The Filling:

200grms Mozarella cheese
150grms Cream Cheese

For Sugar Syrup:

1c Sugar
1c Water
2tsp Rose water
























Method:

For Crust:

1.Defrost the crust for an hour.
2.Now pulse this dough in the grinder.
3.Now add melted butter to this dough and mix well with hand.
4.Now divide this dough into two halves.
5.Now grease a baking pan with softened butter and few pinches of orange color.
6.Spread this color well in the baking pan with the hand.
7.Now spread one half of the dough in the prepared pan.
8.Press it well as a base.

For Filling:

1.Now spread the mozarella cheese all over the prepared base.Press it very well.
2.Now spread the cream cheese over the mozarella cheese.
3.Now spread the other half of the shredded dough over the cheese and press well.
4.Preheat the oven at 200 degree C for 5 mins.
5.Bake the kunafa at 180 degree C for 15 to 20 mins or till the dough is crispy.
























For sugar syrup:

1.Boil sugar and water together.
2.once sugar is melted and the syrup is slightly thickened add rose water to this.
3.Off the flame and let the syrup to cool.
4.Now once the kunafa is baked take it out of the oven and pour the half sugar syrup over the hot kunafa.
5.Let it sit for few mins.
6.Now invert the kunafa to another plate and pour the rest sugar syrup over it.
7.Garnish with crushed pisthachios.
8.Let it absorb the syrup for sometimes.
9.Cut into pieces.
10.Enjoy the kunafa!!!!

Wednesday, July 23, 2014

Mango Sago Pudding

First of all I thank Lubna of Yummy Food who gave me the chance again to do a guest post in her blog this year too for the  Ramadan event 'Joy From Fasting To Feasting'-VII.I'm so happy to do this post for her.

I'm posting mango sago pudding which is the guest post in her blog..

mango sago pudding 2


Ingredients: 

2 big Ripe Mangoes
½ c Sago seeds
1 tin Puck cream
1 c Milk
½ to ¾ tin Condensed milk
2 tsp Gelatin powder
¼ c Water

For Garnishing:

Mango pieces 
Chopped Pistachios

Method:

1.Soak the sago seeds for 15 minutes.
2.Cook this in water and drain the sago seeds and pour cold water over this to avoid sticking.
3.Puree the mangoes along with condensed milk and milk.
4.Now add the puck cream to mango milk mixture.
5.Soak the gelatin in 1/4 c water for 10 minutes.
6.Double boil the gelatin and mix with mango cream mixture.
7.Add the cooked sago seeds to this and mix well.
8.Keep this in fridge for setting.
9.After the pudding is set garnish with mango pieces and chopped pistachios.

mango sago pudding3
Note: 

If u don't want a set pudding u can avoid gelatin. I like a set pudding that’s why I added gelatin.

You can see my post in her blog here....

Joy From Fasting To Feasting - VII

Monday, July 21, 2014

Dahi Vada

Hi friend!!  Only few more days of fasting left.Last 10 days are really important for prayers..All are waiting for eid to meet the family and relatives..

This is an easy and comforting dish.This keeps body cool after many hours of fasting.We love this to have for iftars.We get vada mix from shops but here i made the vada too..



































Ingredients:

For Vada:

1c Urad Dal
Salt
Oil For Frying

For Dahi:

1ltr Curd
1c Water
2 Green chillies
1med pc Ginger
Coriander Leaves
Sugar 
Salt

For Tempering:

Oil
Mustard seeds
Dry Red chillies
Cummin seeds
Curry leaves 
Red chilli powder to sprinkle
Coriander Leaves for Garnishing














































Method:

For Vadas:

1.Soak the urad dal for few hrs.
2.Grind it with very less water.
3.The batter should b very thick.
4.Add salt.
5.Now heat oil and take out small balls out the batter and put into hot oil.
6.Fry till golden.
7.Now drain out excess oil and put the vadas into warm water for 5 mins.

For Dahi:

1.In a large bowl mix curd an water well.
2.Add the green chillies,chopped ginger,salt and sugar as per taste,coriander leaves and mix well.
3.Squeeze each vadas well from the water.
4.Put these to the prepared dahi.
5.Keep in fridge for the vadas to absorb the dahi.



































For Tempering:

1.Before serving heat little oil add mustard seeds,cummins seeds and dry red chillies.
2.Add curry leaves and pour over the dahi vada.
3.Garnish with coriander leaves and sprinkle red chillies on top.
4.Enjoy the dahi vadas!!!!

Sending this entry to Ahlan Ramadan –The Healthy Way




And to Ramadan and eid recipes by The cooking doctor

ramadhan recipes

Sunday, July 6, 2014

Chicken Bread Rolls

Ramadan Kareem To All....We r in the first 10 of ramadan..I know I'm late to wish u all..Very busy days going on..Kids having vaccation.For iftar evryday will think not to make any fried items but as my both elder kids are fasting they need some fried items with chicken fillings.
Today i'm posting bread rolls with chicken filling...


























































Ingredients:

For filling:

1/2kg Boneless chicken
1 large Onion
5 cloves Garlic
1 small pc Ginger
1 Tomato
2 green Chillies
1/2tsp Red chilli powder
1/4tsp Turmeric powder
1/2tsp Coriander powder
1/2tsp Garam masala powder
1/4tsp Fennel seeds powder
Salt
Chopped coriander leaves
Oil

For Rolls:

15 pc White or Brown bread
Cream cheese for spreading
2 Eggs
Bread crumbs
Oil for frying


Method:

Filling:

1.Cook the chicken and shred it.
2.In a pan pour little oil.
3.Add the chopped onions and saute till transparent.
4.Add ginger,garlic and chilly paste.
5.Saute well and add the spice powders one by one and mix well.
6.When the raw smell goes away add the chopped tomatoes.
7.When the tomatoes are soft add the shredded chicken and mix well.
8.Add salt as per taste and add the chopped coriander leaves.
9.Fry it for another 2 mins and off the flame.

 For Making Rolls:

1.Take each bread cut the 4 sides.Keep the sides for making bread crumbs.
2.Now with a rolling pin roll the bread to thin.
3.Spread some cream cheese on the bread and put 1 tbsp filling on this and roll the bread.
4.Seal both side by pressing it well.
5.Do the same with rest of the breads.























6.Now beat 2 eggs in a bowl.
7.In another bowl keep the bread crumbs.
8.Now dip each roll in egg and then in bread crumbs and keep aside.
9.Do this with all the rolls.
10.Heat oil in a kadai and fry these rolls till crispy.
11.Enjoy the chicken rolls..

This recipe goes to the event Ramadan and eid recipes by The cooking doctor

ramadhan recipes

Sunday, June 8, 2014

Mothichoor Laddoo To Celebrate My 4th Blog Anniversary!!!

It was yesterday June 7th my blog's 4th b'day.Happy to celebrate this.When I started the blog I was not sure whether I could go on with this for an year but now this blogging is a part of my life.I'm so happy and satisfied too.I couldn't post yesterday because I was soooo busy..And a big thanx to all my family,relatives and friends for this great support and hope this continues.....


























































Ingredients:

For Boondis:

1c Besan flour/Gram Flour
3/4 to 1c Milk
1tbsp Ghee
A pinch of orange colour
Oil for frying

For Syrup:

3/4c Sugar
1/2c Water
1/2tsp Cardamom powder
1tsp Rose water
A pinch of orange colour

Nuts(Almond,Cashew nuts or Pistachio)


Method:

For Boondis:

1.Sift the flour to a bowl.
2.Add the ghee and add the milk and mix the batter well.
3.Add the colour.The batter should not be too runny or too thick.
4.Set aside for 10 mins.
5.Now heat oil in a kadai.
6.Now pour the batter through a perforated spoon to the hot oil.
7.Fry the boondis not so crisp.
8.Drain out the excess oil.
9.Keep aside.

For Sugar Syrup:

1.Boil the water and the sugar together till we get a one string consistency.
2.Off the flame add the cardamom powder,rose water and colour to this.
3.Let it cool for few minutes.
4.Put the boondis to the warm syrup and mix well.
5.Add the nuts to this.



































6.Now in a mixer grinder add the mixed boondis along with a 1tbsp of boiling water.
7.Pulse this for 3 times.
8.Now put this to a bowl and make out laddoos from this.
9.This laddoo has a soft texture so be careful while making balls.
10.Enjoy the delicious laddoos!!!







Wednesday, May 7, 2014

Chocolate Macaron With White Chocolate Ganache

At last macarons on my blog...I was thinking when I can post a macaron recipe on my blog.These are really a tricky cookie..There is no other dish I have tried this much to get it correct.When hearing we think 4 ingredients and easy to make but while making only we can know the difficulty.We have to take the exact measurements in grams.Once I did without gram measurement and my cookies went flat.

Then after that I did with grams but my batter became thin and again flopped.Next time I got the crust but no feet.After that I tried my cookies got cracked.Finally I got it right after 5 or 6 trials.When I saw the feet of these cookies I was soooo happy that I got my result.But each time it failed my kids were not at all bothered about its shape they enjoyed their cookies.But when they saw the macarons done they were soooooo happy and me toooo......My hubby was asking why u say this is so tricky to make this looks simple!!

For this cookies each and every step is important.Beating,folding,resting,tapping and heat of the oven.In one batch it self I got some cracked shells.

It tastes sooo heavenly with a crunchy crust and chewy inside and the filling give different taste to these cookies.

I watched more than 20 videos and read many articles on macarons.Before trying this you have to read many articles and watch many videos so that you can get an idea on how the batter looks like.

Now to my recipe..















































Ingredients:

For Shell:

82grms Egg whites(of 2 eggs aged for 2 to 5 days)
82grms Almond Meal(blanched or silvered)
142grms Icing Sugar
67grms Granulated Sugar
12grms Cocoa Powder

For Filling:

100grms White Chocolate
50grms Cream























Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.























6.Grind the almond meal,cocoa powder and icing sugar together and sift this discard the large chunks.
7.Now add the almond mixture to the beaten egg whites.
8.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
9.This is called macronage and the batter should not be under mixed or over mixed.
10.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
11.Now fill the batter in a piping bag with plain round tip.
12.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
13.Tap the baking sheet on kitchen counter for several times to knock out the air.
14.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
15. When we touch it slightly it should not stick to the finger.



































16.Preheat the oven at 140 degree C for 20 mins.
17.Bake the macarons at 140 degree C for 15 to 18 mins.
18.Bake one tray at a time.
19.After the macarons are done allow it to cool fully.
20.Peel out the shells carefully.



































Filling:

1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now fill this ganache in a piping bag.
5.Pipe out some cream on one shell and sandwich with another shell.
6.Yummy yummy macarons ready to eat....
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