Stromboli

Hi friends!! How r u all? Posting a recipe after a long time. This may be my last post of this year...So thought of posting a recipe which can be made for special dinners...
An advanced New Year Wishes To All....Alhamdulillah this year went very well...Hoping for a good and healthy year ahead and wishing u all the same...

Ingredients:

For Dough:

2c All purpose flour
1tsp Baking powder
1tsp Dry active yeast
1tsp Sugar
Olive oil
Water
Salt

For Filling:

1pckt Sausage or 2c Shredded chicken
1small Capsicum
1 Onion
1/2c Sweet corn cooked
1tsp Pepper powder
Ketchup For spreading
White sauce
Olives
Oil
Mozzarella cheese

1 Egg for brushing
Sesame seeds for sprinkling

For White Sauce:

1tbsp Butter
2tsp All purpose flour
1c Milk
1/2tsp Oregano
1/4tsp Parsley
1/4tsp Thyme
1/4tsp Basil
Salt

Method:

Dough:

1.Warm the water and sprinkle the sugar and yeast in this. Set aside for 5 mins.
2.In a bowl put flour baking powder and salt.
3.Add the yeast mixture to this and knead well and add the oil in between kneading the dough.
4.Knead the dough well till soft and keep this aside for 2 hrs till it rises to double.

Making White Sauce:

1.Heat the butter in a pan and mix the flour and saute well.
2.Now add milk and mix well.
3.Add salt, oregano, parsley, basil and thyme and mix well.
4.Boil till the sauce becomes thick and creamy.
5.Off the flame and the sauce is ready.

Making the Filling:

1.In a pan put oil and put the sausage or chicken and saute well.
2Add salt and pepper powder to this and mix well.
3.Cook the sausage well and off the flame.

Filling And Baking:

1.Once the dough is doubled well punch down the air .
2.Sprinkle some flour on working space and roll the dough into a large rectangle.
3.Now spread ketchup.
4.Now put the cooked sausage or chicken.
5.Then put the diced veggies ,olives and corn.
6.Spread the prepared white sauce and mozzarella cheese.
7.Now roll this into a log.
8.Now form this to a circle.
9.Now beat the egg slightly and give a egg wash on the Stromboli.
10.Sprinkle sesame seeds over this.
11.Now give small cuts on the Stromboli.
12.Grease a round baking tray and keep the Stromboli on the tray.
13 Preheat the oven at 200 degree C for 10 mins.
14.Bake the Stromboli at 180 degree c for 15 to 20 mins or till its cooked.
15.Cut into pieces and serve..

Kothu Chappathi

Today I'm posting an easy and anytime meal.This is a full meal.This can be made by left over chappathis...This is very tasty and comforting dish..







Ingredients:

6 to 8 Chappathis
1big Onion
3cloves Garlic
3 Green chillies
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1/2tsp Coriander powder
1/4tsp Fennel seeds powder
1/4tsp Garam masala powder
4 to 5 Cashewnuts
Chicken pcs (optional)
Salt
Coriander leaves
Oil

Method:

1.Cut the chappathis into small pcs and set aside.
2.Heat oil in a kadai and put the broken cashewnuts.
3.Add the chopped garlics and saute.
4.Add the sliced onions and saute till transparent.
5.Now add the spice powders.

6.Once the raw smell of the powders goes away add the sliced veggies and chicken pcs(if using) and mix well.
7.Once the veggies are almost cooked add the pcs of chappathis and mix well .
8.Add the coriander leaves.
9.Serve hot.

Fried Icecream

Hi friend!!! Belated Eid wishes to all.After a gap of one month I'm posting.I was full busy last month.
 
Today I'm posting Fried Icecream.This is an easy recipe but a tricky one.This is a dessert which we can make the guests surprised.After frying the balls it will have a hot crust and a cold slightly melted icecream inside.Yummm Yummm...


 





















Ingredients:
 
1ltr Vanilla Icecream
1 Egg
1c Corn flakes
1/2c Dessicated Coconut
1tsp Cinnamon Powder
Oil for frying
Chocolate sauce for drizzle

  
Method:
 
Step 1:
 
1.Scoop out medium sized balls of icecream.
2.If possible make it round shaped and place in a tray lined with wax paper.
3.freeze this balls for 1 hr till very hard.
 
Step 2:
 
1.By this time crush the corn flakes by hand.
2.Mix dessicated coconut and cinnamon powder to this and mix well with hand.
3.Take out the icecream balls and just roll it in this corn flakes mixture.
4.shold be very fast with this because icecream will start melting with our warmth of our hands.
5.After rolling again keep this in freezer for 1 hr.

  
Step 3:
 
1.Now in a bowl keep slightly beaten egg.
2.Now take out the balls and dip each ball in egg and then in cornflakes mixture and roll it well with hand.Now u can shape this in balls.
3.Do this with all the balls.
4.Keep it in the fridge for another 1 or 2 hrs.
5.If u want more thicker crust u have to repeat this step again after 1 hr.  

 Step 4:
 
1.After its frozen well like a hard rock.
2.Now its time for frying.
3.Heat the oil very hot.
4.Fry each balls for 6 to 10 secs.
5.Just the outer covering should be crispy.
6.Drain out the excess oil very soon.
7.This should be fried only at the time of serving.
 

8.Drizzle the chocolate sauce and serve immediately.
9.Enjoy the hot crust and inner cold icecream!!!!
 
Can be made with any flavour of icecream but vanilla tastes best.
 

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....

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!!!!

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..

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.

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....

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

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

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!!!

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....

Cake Pops

Cake pops are easy to make and kids will really enjoy this..this is a special way to surprise ur kids.My kids loved this soooo much..U can make this with store bought cake or we can make our own cake.I made my own cake for this.

Ingredients:

For Cake:

2c All purpose flour
2c Powdered sugar
1 1/2 tsp baking powder
3 Eggs room temp
1/2c Butter room temp
1/2c Milk
1tsp Vanilla essence
2tbsp Cocoa powder
2 or 3 Drops red color(optional)

For Mixing and Covering:

1sachet Dreamwhip powder
1/2c Cold Milk
1/2tsp Vanilla essence
150g Dark cooking Chocolate
150g White cooking chocolate
Sugar sprinkle to decorate
Tooth picks to insert into the balls

Method:

Step 1:

Making The Cake:

1.Beat the butter and sugar till creamy.
2.Add eggs one by one beat well after each addition.
3.Add the vanilla essence and mix well.
4.Now add the sifted flour and baking powder mixture to this slowly and foldin well.
5.If too thick add little millk while mixing.
6.Now divide this mixture into two portions.
7.In one half add few drops of red color and mix well.
8.In another half add sifted cocoa powder and mix well.
9.Grease 2 cake tins and pour the batters into it.
10.Preheat the oven at 180 degree C for 15 mins.
11.Bake the cakes at 175 degree C for 30 to 35 mins or till the tester comes out clean.
12.Cool the cakes well.

Step 2:

Making The Balls:

1.After the cakes being cooled crush both cakes with hand and keep in 2 bowls.
2.Beat the dreamwhip powder with cold milk and vanilla essence till fluffy.
3.Now add half of the cream to the pink cake crumbs and half of the cream to the chocolate cake crumbs.
4.Mix the cream well with the cake crumbs.
5.Now make small lime sized balls from this mixture.Try to avoind cracks on balls.Make smooth balls.
6.Freeze this balls for 1 hr.

Step 3:

Chocolate coating:

1.Now melt the chocolates in 2 bowls.
2.Take out the cake balls.
3.Now take each toothpicks dip slightly in the melted chocolate and insert it to the cake ball.
4.After doing this with all the balls keep them back in the freezer for 15 mins.
5.After 15 min take out the balls and dip each balls in melted chocolates.
6.I dipped chocolate cake ball in white chocolate and vanilla pink balls in dark chocolate.
7.As soon as u dip in the chocolate put the sprinkles suddenly before the chocolate sets.

8.Keep refrigerated for 15 mins.
9.Enjoy the cake pops...