Whilst the mango is ruling the summer, there is this one humble fruit that us available probably in all the seasons and has one of the most refreshing flavours… Made, “ORANGE CUPCAKES with ORANGE ICING”.. Fluffy cakey dessert for tonight..
Falafel TIKKIS : Boiled kabuli Chana – 1 cup Chopped onion – 1 Chopped ginger – 1 tsp Chopped garlic – 1 tsp Chopped green chillies – 3 Salt Tahini paste (roasted sesame seeds ground with little oil to form a paste) – 2 tsp Refined oil Maida/cornflour – 2 tbsp 1. Mash the boiled kabuli Chana in a mixer grinder to form a coarse paste. 2. Now mix it with rest of the ingredients and shape to form TIKKIS. 3. Now shallow fry them in little oil. Serve. Masala croutons : Bread slices Pepper powder Red chilly powder Salt Refined oil 1. Cut the bread slices into desired shapes and shallow fry them in little oil. 2. Sprinkle salt, pepper powder and red chilly powder onto them. Serve. Yoghurt dip : Hung curd – 1/2 cup Olive oil – 3 tbsp Salt Sugar Pepper powder 1. Beat the hung curd with a spoon and slowly add oil and keep beating. 2. Add rest of the ingredients according to personal taste and mix. Serve.
A delicious and light dessert made with two types of chocolate to satisfy the chocolate cravings.
This is an easy and delicious dessert to make. Using the mangoes that are in season to top the home made meringue base. Not overly sweet and perfect party dessert for all times.
The heat is getting unbearable with each day and somehow ice creams seem to be way to beat the heat a little… and nothing delicious like some home made ice cream.. “OREO ICE CREAM”… Home made ice cream with chocolatey oreo biscuits…
“CHOCOLATE & PEACH CUPS, With Chocolate twirls “… Edible chocolate cups, filled with peach anglaise, topped with peaches and cherry , and a chocolate twirl… Chocolate cups with peach anglaise : Ingredients : For the peach anglaise : Delmonte Peach halves – 1 cup Sugar – 1 cup Milk – 500 ml Egg yolks – 2 Cornflour – 1 tbsp Vanilla extract – 1/2 tsp Whipping cream – 1/4 th cup 1. Make a puree of the peaches. Heat in a non stick saucepan with 1/4 th cup of the sugar. 2. Cook till the sugar is dissolved and the mixture is thick. It takes about 10-12 minutes. Let it cool. 3. To make the custard, boil the milk with rest of the 3/4 th cup of sugar, simmer and stir till the sugar is dissolved. Remove it from the heat . 4. Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mix into it while whisking the yolks. 5. Once mixed pour this mixture into the saucepan and heat on a low flame. 6. Add the vanilla extract and cook till the mixture is thick. Let it cool. 7. Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for few hours. 8. Whip the whipping cream and fold it into the custard and pour it into a piping bag. Chocolate cups and chocolate twirls : Dark cooking/compound chocolate – 1 cup 1. Melt the chocolate using double boiler or microwave. 2. Take silicone cupcake moulds, and pour a small ladle of the liquid chocolate into each of them. 3. Swirl the mould in such a manner that the chocolate coats the walls, turn the mould and remove the excess chocolate. 4. Refrigerate for 20 minutes and slowly demould the chocolate cups skillfully. 5. To make the chocolate twirls, pour the melted chocolate into a piping bag, make a tiny cut at the bottom and make swirls using the bag, on a butter paper. 6. Cool it and remove the twirls from the paper. Assembly : Delmonte Peach halves Red cherries 1. Take each chocolate cup and pipe the peach anglaise (custard mix) into it. 2. Decorate it with tiny pieces of peaches, cherry and a twirl.
This restaurant style cauliflower curry made easy with this recipe, to go with pulao or naan or some hot steamed rice. Delicious and creamy, yummmmm…
This royal delicacy is from rajasthan. Stuffed besan dumplings cooked in spices and yoghurt based gravy. A royally delicious dish for any party occasion to go with rice or roti and naans.
Made, “BEETROOT VADA”… Beetroot vada : Chana dal (soaked) – 1 cup Beetroot (grated) – 1 cup Onion (chopped) – 1 Green chillies (chopped) – 2 Ginger (chopped) – 1 tsp Fennel seeds – 1 tsp Rice flour – 3 tbsp Salt Curry leaves (6-7) Refined oil 1. Coarsely grind the Chana dal, with ginger and very little water. 2. Now mix everything together with the ground chana Dal. 3. Heat ample amount of oil and make small patties or vadas out of the batter and deep fry them. 4. Serve.
Made something tasty and healthy.. Presenting steamed “CARROT MOMOS STUFFED WITH PANEER”, in a white dipping sauce.. A new dish, a new recipe by me… Carrot and Paneer Momos : For the stuffing : Grated Paneer – 1/4 th cup Chopped pistachios – 2 tbsp Chopped garlic and ginger – 1 tsp Chopped green chillies – 1 Boiled corns – 1 tbsp Salt 1. Mix all the ingredients and keep aside. Outer covering : Carrot paste – 3 tbsp Besan – 2 tbsp Maida – 1/4 th cup Salt Butter 1. Mix all the ingredients to form a dough. I did not add any extra water as carrots have enough water. 2. Make small round and stuff the Paneer mixture and shape them. White dipping sauce : Cream – 1 tbsp Yoghurt – 2 tbsp Grated garlic – 1/2 tsp Pepper powder Salt 1. Mix all the ingredients to form a smooth sauce. Assembly : 1. Steam the Momos for 15 minutes and serve with the sauce.