Pumpkin Pie Pancakes

A perfect breakfast to be served during Falls. Bright yellow pumpkins are everywhere during the season and you can use them from making breakfast,brunch,lunch,tea,snacks,dinner or supper. I bought a pretty giant sized pumpkin and used up most of it in my cooking and baking and, with the small quantity of the leftover i pureed them into my pumpkin pancakes. If you can't get pumpkin puree, simply remove the pumpkin seeds, dice the pumpkin,place them in a steamer and steam for 8-10 minutes. remove from steamer let it cool. Peel off the skin and puree them in a blender or mash with potato masher. Easy right? Now you can have fresh pumpkin puree anytime and forget about store bought.

This bright coloured pumpkin pancakes are fluffy and warm with the hefty dose of pumpkin spices blend. The sweetness from the pureed pumpkin and the warming scent of the spices filled the air of my little kitchen. Drizzle with smoky maple syrup and sprinkle with crunchy toasted pumpkin seeds indeed a total package of an ideal Falls breakfast.

Ingredients

1 cup pumpkin puree
2 cups buttermilk
2 1/2 cups all purpose flour
1 tbsp pumpkin pie spice blend
1/3 cup granulated white sugar
1 tbsp vanilla extract
2 eggs,room temperature
1 tbsp baking powder
1/2 tsp salt
3 tbsp butter,melted
1/2 tsp baking soda
2 tbsp roasted pumpkin seeds
Maple syrup for serving

Methods

In a large bowl, sieve together flour,baking powder and baking soda. Set aside

In another bowl, combine pumpkin puree,melted butter,eggs and vanilla extract. Stir well

Pour the flour mixture into the pumpkin mixture. Add pumpkin pie spice blend,sugar and salt. Add the buttermilk and mix until incorporated.

Rest the batter for about 5 minutes

Heat a non stick pan over a medium flame. Pour a laddleful of the batter and cook till the edges a little dry and bubbles appeared. Carefully, flip and cook on the other side for about 1-2 minutes.

Remove from heat and continue with the remaining batter

Stack up the pancakes on a serving plate, sprinkle with toasted pumpkin seeds and a a generous amount of maple syrup.


Notes

• Pumpkin pie spice blend consists of, ground cinnamon, ground cloves,ground ginger and ground nutmeg. You can buy them from store selling spices or simply make your own

Molasses Muffins With Dates And Flaxseeds

Flaxseeds are known to protect against cancer and heart disease. It goes well in muffins,cereals,breads and almost all baking goodies. Molasses muffin studded with chopped dates are quick and easy to bake at home. This muffins are perfect for breakfast with perfect sweetness from the molasses and natural goodness of the sweet and sticky dates. Its a perfect dates muffin recipe to mix up and bake in less than thirty minutes.

Molasses can be found in most hypermarket or shop selling baking goods. Molasses are known as black treacle in the West and produced by refining sugarcane or sugar beets into dark substance of moist granular sugar. The muffins were super moist and soft to every bite. Bake some of this yummy molasses muffins with dates and flaxseeds for your family and enjoy the wholesome goodness.

Ingredients

1 1/2 cups whole wheat flour
1 large egg
1 cup buttermilk
3/4 cup flaxseed meal
1/3 cup molasses
1 cup chopped dates
1 tsp baking powder
1 tsp vanilla extract
1 tsp orange rind
1/2 tsp salt


Methods

Preheat oven at 350'F or 180'C and line 12 muffin mould tin with muffin cups.

In a large bowl, combine molasses, buttermilk,egg,flaxseed meal,dates and salt.

In a separate bowl, sift together flour and baking powder.

Gently add the dry ingredients into the wet ingredients. Add the vanilla extract and orange rind

Stir to combine and fill the muffin cups 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Garlic Muruku

This recipe calls for gram flour/kadalai mavu which is lack in an ordinary plain muruku and that makes it special. The star ingredients in this garlic muruku, is the humble garlic which lends tons of flavor to the dish. With the right balance of spiciness from the dried chillies and aromatic spices, garlic muruku makes an ideal tea time snack on a rainy day.

Garlic are well known for solving problems related to body wind and asafoetida is good for digestion. This is one of the way of snacking without guilt. The dry red chillies gives a beautiful colur to the deep fried muruku and the cumin seeds add extra kick in every bite. Should i give you more reasons to try it for yourself???

Ingredients

1 cup rice flour
2 cups gram flour
1 tbsp butter
1 tsp cumin seeds
1 tsp sesame seeds
2 cloves garlic
4 dry red chillies
1/4 tsp asafoetida
Salt to taste
Oil for deep frying


Methods

In a grinder, grind together garlic and dry red chillies with little water into a smooth paste. Keep aside

In a bowl, combine rice flour,gram flour,salt,cumin seeds,sesame seeds and asafoetida. Mix well

Rub the butter into the flour mixture. Add the ground garlic mixture and water. Start kneading into a soft dough.

Heat oil in a frying pan/wok. Place the dough into a murukku mould fitted with single star nozzle and press the muruku directly into the hot oil.

Fry till golden on both sides and drain on kitchen towel

Cool completely before storing in an airtight container

Churros With Chocolate Sauce

I had my first churros few weeks ago in a kiosk. Personally, i felt it was a little pricey for a dough and the chocolate sauce dipping comes with a different price. After tasting i can guess most of the ingredients use in the making and back home i started to search for churros recipe. Thousand and one recipes listed and all calls for a simple ingredients and very much easy to make.

The next day i started to make my own churros with chocolate sauce dipping. The churros takes no time to make and i love the simplicity of the ingredients used in the making. I enjoyed piping out the churros in the hot oil and they puffed up immediately (thanks to the added baking powder) to reveal their signature looks with lines in-between. They were soft and pillowy and goes really well with rich and chocolaty chocolate sauce. With a generous dip of the creamy chocolate sauce, i forgot how many i munched on...

Ingredients

1 cup all purpose flour
1 tsp granulated white sugar
1 egg,beaten
1 tsp vanilla extract
1 cup water
1/8 tsp salt
1/4 tsp baking powder
1 tbsp vegetable oil

For Chocolate Sauce

1 cup of semisweet choc chips
1/2 cup cream


Methods

In a saucepan, add 1 cup of water and salt. Stir and bring to boil.

In a bowl, sieve together flour and baking powder. Add salt and mix.

Add the boiling water into the flour mixture, stirring constantly and add the vanilla extract and egg. Stir well to form a smooth dough with no lumps.

Spoon the dough into pastry bag fitted with large star tip.

Heat oil in a frying pan and once oil is hot enough for deep frying, gently pipe the batter direct into the hot oil. Use kitchen scissor to detach the batter from the pastry bag after each squeeze.

Fry for 2-3 minutes over a medium heat on both sides or until golden. Remove from oil and drain on kitchen towel to remove excess oil.

For Chocolate Sauce

Boil water in a pot, place a large bowl on the pot (preferably a bowl that is larger than the pot)

Add the chocolate chips on the bowl and stir till the chocolate melted.

Add the cream and stir till the chocolate are completely dissolved and glossy.

Remove from heat.

Serve the churros with chocolate sauce

Coconut Athirasam

One of the most popular Indian sweets and favorite for many, athirasam is an authentic brown beauty to decorate sweets table in any celebration. Instead of traditional athirasam i made this coconut version athirasma during Diwali and happy that it turns out really well. After Diwali, i made coconut athirasam twice mainly because my girls are fond of this sweet treat. This time, i made quite a big portion and stored the left over dough in the freezer and deep fried it after three days and it tastes the same goodness of coconut and jaggery sweet dough.

I used jaggery in this sweets which is an ideal combination to go with the freshly grated coconut to enhance the flavor. The aroma of powdered cardamom and dried ginger lingered in my kitchen while frying the dough and good news is, the spices well known to aids digestion as well. More reason to snack on this sweet meat.

Ingredients

2 cups rice flour
1 cup water
1/2 cup freshly grated coconut
1 cup grated jaggary
3 cardamom pods,powdered
Pinch of dried ginger powder
Oil for deep frying


Methods

In a bowl, stir well the grated jaggery with water till completely dissolved. Filter to remove scrum,if any. Boil the jaggery in a pan till it thicken. We are not looking for any thread consistency here. Remove from heat.

Add the grated coconut into the thickened jaggery and stir to combine. Add the rice flour,powdered cardamom and ginger powder and stir to make a dough.

When the dough cool off slightly, make a small balls and pat down with your fingers to form disc.

Heat oil in a frying pan/wok over a medium heat. Gently, drop the prepared athirasam into the hot oil and fry both side for about 2-3 minutes at each side.

Drain on kitchen paper to remove excess oil

Serve hot over a cup of chai

Classic Vanilla Butter Cake

Butter cake is such a classic recipe which loves by many. As the name suggest, butter cake requires a good quality of butter and strictly do not substitute butter with margarine. Butter cake never been outdated till todate, you can find butter cake in many cake shops. I'm not a big fan of cake but, butter cake and cheese cake are exceptional.

Butter cakes makes the best cake for birthdays and  great for tea time as well. This is a simple and easy butter cake recipe even a beginner can bake in no time. Serve this rich,buttery,fluffy and decadent butter cake with a cup of tea or coffee to woo your family and friends...they'll never be disappointed.

Ingredients

1 cup self raising flour
1 cup butter,room temperature
1/2 cup heavy cream/buttermilk
1 cup confectioners sugar
4 eggs
1 tsp vanilla extract


Methods

Preheat oven at 320'F or 160'C. Line a cake pan with parchment paper. Keep aside

Using a stand/hand mixer, beat butter and sugar till cream and fluffy

Add eggs one at a time. Add cream/buttermilk and vanilla extract

Reduce speed to low and add the flour mixture and beat till well combined.

Pour the batter into the prepared cake pan and bake for 25 minutes. Remove the pan from oven, cover the cake pan with aluminium foil and continue baking for another 15-20 minutes or until a skewer inserted in the middle of the cake comes out clean

Funnel Cake

Funnel cake is an usual sight during county fair. One of the most sought after snack during fair and now can be done at the comfort of your home with this simple and easy to follow recepi. As the name suggests, the important utensil to make the funnel cake is a funnel. I had a fair share with funnel for making the cake thus, this time i decided to go for an easier option...ketchup dispenser. Yes, those little plastic ketchup dispenser we always find in fast food restaurants. I find it easier to work with dispenser much less hassle and mess. Just fill the dispenser and gently squeeze it over a hot oil and walla! the funnel cake is done.

Funnel cake can be topped with simple powdered sugar,cinnamon-sugar,honey or for more drooling option such as chocolate sauce or raspberry sauce. I prefer mine with the classic combination of cinnamon sugar and the combination were extremely addictive. Light and fluffy, crispy yet soft inside to every bite is what a perfect funnel cake should be and i had mine exactly the way it is

Ingredients

3 2/3 cups all purpose flour
3 eggs
2 cups full cream/low fat milk
1/3 granulated white sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp vanilla extract
Vegetable oil for deep frying
1/2 tsp cinnamon powder
3 tbsp confectioners sugar


Methods

In a bowl, combiner cinnamon powder and confectioners sugar. Mix to combined and keep aside

In a bowl whisk together eggs and sugar. Add milk and whisk till sugar dissolved.

In another bowl, sieve flour and baking powder.

Add the dry ingredients into the wet ingredients and mix well. Add salt and vanilla extract. Beat till smooth and creamy.

Heat oil in a frying pan over a medium heat. Pour batter into a funnel and at the same time secure the hold with your fingers.

Move your finger slowly from the funnel hole and release the batter into the hot oil. Move the funnel around to make designs.

Cook the funnel cake on both sides till golden brown and drain on a paper towel.

Dust with cinnamon sugar.

Serve warm

Salem Mutton Curry

This Salem style mutton curry is one of the easiest way of cooking a an authentic non vegetarian recipe originated from Salem a district of Tamilnadu India. The curd added to the dish. works as stabiliser to bring the heat down from the added of various aromatic Indian spices. I seldom cook mutton at home but when i came across this Salem mutton curry, i can't wait to try my hands on it. The mutton was cooked tender and soft.

The beautiful spices lends a right amount of spiciness and aroma to the delicious dish. The minced red onions seems to be quite a lot but trust me, it gives a amazing taste to the gravy. Strictly use small red onions as, it has a tinge of sweetness to it which is just right for this spicy gravy. For my first attempt i used half kilo of mutton which i regret. The dish was so good that the bowl was cleaned fast upon serving.  I'll definitely make this superb dish again soon and this time with a bigger portion. Serve with briyani rice or Indian flat bread to enjoy the awesomeness of the Salem mutton curry at it's best.

Ingredients

500g mutton
2 tbsp curd/ plain yogurt
2 large tomato
20-22 small onions, minced
3 dry red chilly
2 tbsp ginger garlic paste
2 green chilly,chopped
1 sprig curry leaves
2 tbsp coriander powder
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp garam masala
1 tsp mustard seeds
1 tbsp cumin powder
2 tbsp black pepper powder
2-3 tbsp oil
2-3 cups water
1 sprig mint leaves
Salt to taste


Methods

In a pressure cooker or a large pot, heat oil and add cumin seeds, mustard seeds,curry leaves and dry red chilly.

Once mustard seeds splutters, add ginger garlic paste,minced onion,tomatoes and chopped green chilly. Cook for 1-2 minutes

Add cumin powder,garam masala powder,coriander powder,turmeric powder and black pepper powder. Add mutton and saute for 2-3 minutes.

Add curd and salt. Cook till the water oozes out from the mutton.

Add the water and cook for 30-40 minutes. Reduce heat to medium and simmer for another 10-15 minutes till the gravy thickens to a right consistency and the mutton are well cooked.

Transfer to a serving bowl and garnish with mint leaves

Masala Omelette

Masala omelette is an easiest dish to make on the go even, a bachelor can prepare this side dish in a jiffy. Omelette makes an ideal and healthy breakfast and this time i made them as an side dish to go with white rice nad chicken gravy. Masala omelette is an Indian version of preparing a fluffy and spicy egg dish. This masala omelette can be stuffed into toasted bread for a filling breakfast and kids will love them for sure. The coriander leaves gives a fresh taste and the garam masala satisfy the Indian tastebud. Sprinkle of chaat masala add an extra kick to the dish and masala omelette lives uo to it's name.

Ingredients

4  large eggs
2 tbsp milk
2 green chillies, chopped
1 large onion,chopped
1/2 tsp chilly powder
1 tsp pepper powder
1/2 tsp garam masala
1/2 tsp chaat masala
2 tbsp coriander leaves,chopped
2 tbsp oil
Pinch of turmeric
Salt to taste


Methods

In a bowl, whisk eggs with milk,pepper powder,salt,green chillies,turmeric,coriander leaves,garam masala and onion.

In a frying pan,  over a medium heat add oil and pour the egg mixture. Cook the egg for 2-3 minutes or till set.

Carefully, flip the egg to cook on the other side. Cook for 1 minute and transfer to  serving plate

Sprinkle with chaat masala and coriander leaves

Serve along with white rice and gravy of your choice

Kashmiri Pulao

Kashmiri pulao is a colurful rice dish with added saffron and creamy fresh milk. I wanted to try this pulao for a longgggg time. Inviting,aromatic mild and sweet rice which is popular in Northern Indian state of  Kashmir. This rice dish made rich with loaded dry nuts,fresh or dried fruits. A fancy mouthwatering dish can be prepared with lots of variations.

I made Kashmiri pulao for a Sunday lunch and the kids loved the fruits and nuts in the dish. I was particularly fond of the caramelized onion which compliments the rich and nutty flavor of the dish. The fresh pomegrante seeds add flavor and crunchy texture to this beautiful rice dish.

Ingredients

1 cup basmathi rice
1 large red onion'
1/2 cup full cream milk
1 tbsp ghee/clarified butter
1 tbsp oil
10-12 cashew nuts
10-12 almonds
6-8 saffron strands (soaked in 3 tbsp lukewarm milk)
3/4 cup pomegranate seeds
1/4 tsp granulated white sugar
1 cup water
Salt to taste


To Temper

1 clove
1 bay leaf
1/2 inch cinnamon stick
1 cardamom
1 tbsp ghee
3 black peppercorns


Methods

Wash and soak rice for 30 minutes.

In a frying pan over a medium heat, heat 1 tbsp ghee and fry the almonds and cashews till golden. Remove from heat and keep aside

Add oil in the same pan and fry the onion and sugar. Fry till the onion caramelized. Keep aside.

In the same pan, add the remaining 1 tbsp ghee and  saute the clove,cinnamon stick,cardamom and peppercorns. Add milk and water. Bring it to boil and add the rice. Cook for 2 minutes. Switch off the heat.

Transfer the rice mixture into a rice cooker, add water as required to cook the rice. Add the milk soaked saffron and salt. Stir to combined

Cook the rice till done.

Transfer to a serving plate and garnish with pomegranate seeds,caramelized onion and fried nuts

Serve with chicken or mutton gravy and a simple onion raita

Red Onion Raita

Onion raita is a simplest and easiest raita to make at home. Chopped red mix with curd/yogurt and seasoned with chat masala and powdered cumin. The roasted cumin gives an earthy flavor to the delicous raita. The tangy and slightly hot chaat masala gives a distinctive flavor to the simple raita. As chaat masala consists of amchoor(dried mango powder),coriander,dried ginger,salt,asafoetida,black powder and chili powder a little sprinkle of it, delivers a truly authentic flavor to the humble onion raita

Ingredients

1 cup yogurt
1 large red onion, chopped
1/2 cup water
3-4 fresh mint leaves
1/4 tsp chat masala
1/2 tsp salt
1/2 tsp roasted ground cumin (powdered)


Methods

In a bowl, add yogurt,water,onion and salt. Mix well

Sprinkle with chat masala,roasted ground cumin powder and mint leaves.

Refrigerate for 30 minutes

Serve chilled with briyani,pilaf or chapati

Masala Milk/Milk Infused With Spices and Nuts

A wholesome nourishing dairy drink prepare by boiling milk with assorted nuts and spices to serve for kids and adults. A healthy and tasty masala milk which is simple and easy to prepare at home. The masala milk has various versions and this is my version of a delicious rich masala milk. The milk infused with aromatic spices and rich nuts. The added saffron gives an authentic flavor and gorgeous yellow color to the milk. Definitely a wholesome goodness milk recepi that you can try your hands on for the whole family

Ingredients

2 cups full cream/whole milk
4 tbsp granulated white sugar
10-12 pistachios
10-12 almonds
10-12 cashew nuts
1/2 tsp nutmeg powder
3-4 green cardamom pods
4 black peppercorns
7-8 saffron strands
3 cloves


Methods

Soak the almonds in a hot water for 10-15 minutes and peel off the skin. Drain water and keep aside.

In a grinder, blend together pistachios,almonds and cashew nuts into a fine powder

In a heavy bottom pan, boil the milk with cardamom pods,peppercorns,nutmeg powder,cloves. Simmer for 8-10 minutes. Remove from heat and filter the milk to discard the spices

Add the nut mixture and saffron strands to the filtered milk and simmer the milk for another 5-7 minutes. Remove from heat

Pour into a serving glass and garnish with chopped pistachios

Serve hot or warm

Dried Ginger Hot Cocoa

Nothing beats hot cocoa in the winter and this hot cocoa infused with dried ginger powder which works wonder in the mug. It's so simple to make and kids will love this recipe. You cannot go wrong with chocolate and ginger. One of the best combo to keep warm during the cold night. Just sprinkle with unsweetened cocoa powder before serving for a extra kick. The dried ginger flavor kicks the back of your tongue and that's the beauty of this revised hot cocoa recipe.

Ingredients

1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/3 cup hot water
4 cups full cream milk
1/2 cup granulated white sugar
1/2 tsp salt
1/2 tsp dried ginger powder
1 tbsp cocoa powder, for sprinkling


Methods

In a saucepan over a medium heat, add the cocoa powder,water,dried ginger powder and sugar.

Stir continuously and bring it to a boil. Add the milk,vanilla extract and salt. Stir well for a minute. Remove from heat

Pour into a serving mug and sprinkle with cocoa powder

Serve hot

Pal Appam With Sweetened Coconut Milk

Pal appam an authentic South Indian breakfast that widely enjoy by Indians around the world. My mom's pal appam is the best appam i ever tasted. I'm not fond of restaurant bought appam as its not up to my liking especially their sweetened coconut milk served along with the appam too watery and the appam sometimes tastes tangy which i guess the batter has been made few days beforehand.

A good pal appam should be just right balance of tanginess from the fermentation process. It should be soft and fluffy and the coconut milk should be thick and mildly sweetened. My mom takes her pal appam very seriously...no compromise and its not a surprise her pal appam is our family favourite breakfast.

Ingredients

2 cups raw rice
1 cup par boiled rice
1/2 cup coconut water
1 cup grated coconut
2 tbsp urad dhal
1/2 tsp baking soda
2 tbsp granulated white sugar
Salt to taste

For The Coconut Milk

1-2 cups thick coconut milk
2-3 tbsp granulated white sugar
Pinch of salt


Methods

Wash raw rice and par boiled rice. Soak in water overnight or at least 4 hours with urad dhal.

Drain the water and grind the soaked rice mixture with grated coconut and coconut water. Grind into a smooth batter. The batter should be thin and watery in consistency.

Transfer the batter into a large vessel/pot add the sugar,baking soda and salt. Mix well to combined and place the vessel in a room temperature for the fermenting process.

The batter will slowly rise the next day. Mix the batter well.

Heat a non appam pan over a medium flame flame. Pour a laddleful of the batter in the center of the pan and holding the handles of the pan, twirl the pan to spread the batter evenly. Cover with lid and cook for 2-3 minutes.

Remove from heat. Repeat with the remaining batter.

Serve along with sweetened coconut milk

For The Coconut Milk

In a bowl, mix together coconut milk,salt and sugar. Stir well till the salt and sugar completely dissolved.


Notes

• Do not grind the batter too smooth, the right consistency should be a partially smooth.

• The batter should be thin and watery unlike dosa batter

No Bake Avalanche Cookies

Recently, while scrolling FB i came across a post from Cookies and Cups and instantly smitten with the gorgeous picture of no bake avalanche cookies. It looks so good that i wish i could grab them right away from the computer screen. The beautiful cookies only requires four ingredients and know what its absolutely no bake cookies. Simple ingredients and even simpler preparation methods made me to decide to give it a try.

Since this is the easiest cookies recepi, i made them on the next day itself and it only took me less than 10 minutes to get it done. The only hardest part in making this golden crispy cookies is, to resist the temptation the moment the ingredients are well coated with rich and creamy white chocolate and peanut butter. Crispy,creamy and absolutely hassle free avalanche cookies are ready to be served

Ingredients

1 cup mini marshmallows
2 cups crispy rice puff
2 2/3 cups chopped white chocolate
1/2 cup dreamy peanut butter


Methods

Line a baking tray with parchment paper. Keep aside

Using a double boiler method, melt the peanut butter and white chocolate together.

In a large bowl, combine together rice puff and marshmallows.

Add the melted chocolate mixture into the rice puff mixture and stir till well coated.

Using a tablespoon, drop the mixture onto the prepared baking tray.

Refrigerate for 1 hour.

Store in an airtight container and keep in a cool place

Chocolate Hazelnut Pancakes

This is one of those breakfast my girls insist me of making it over and over again. Kids and adults love Nutella in every way be it on a toast,muffin,cake,cupcakes,pancakes or even as it own from the jar itself. The classic combination of chocolate and hazelnut are absolutely delicious which makes it as a decadent breakfast for nutella lovers.

Rich,easy and delicious chocolate hazelnut pancakes makes a great breakfast for a weekday or weekend. The toasted hazelnuts brings out the nutty flavor to the soft and spongy pancakes. The cocoa powder enhance the chocolaty flavour and the buttermilk contribute for a fluffy and soft texture for this amazing pancakes

Ingredients

1/2 cup unsweetened cocoa powder
3/4 cup all purpose flour
1 tsp baking powder
1 egg
1 tsp vanilla extract
3 tbsp granulated white sugar
1 1/2 cup buttermilk
1/3 cup toasted whole hazelnuts
1/2 cup nutella
2 tbsp butter,melted
1/2 tsp salt


Methods

In a bowl, sift together flour, cocoa powder, baking powder and salt

Add the buttermilk, vanilla extract,egg,sugar and melted butter. Whisk well till no lumps

Heat a non stick pan over a medium flame and grease with little butter. Pour a laddleful of the batter and cook untill little bubbles appear on the edge of the pancakes.

Carefully, flip the pancakes and cook on the other side for 1-2 minutes. Remove from heat

While still hot, spread a generous amount of nutella on both sides of the pancakes and pile one another on a serving plate

Garnish with toasted hazelnuts and serve warm

Dark Hot Chocolate Drink

This is additively sinful drink i ever had. Dark hot chocolate drink is not the ordinary hot chocolate made from mixing cocoa powder. This drink is made from real dark chocolate bar. The creamy,rich and dark chocolate drink is perfect for a winter and i enjoyed them without any toppings such as marshmallows or whipped cream as the drink itself too rich for my palate.

The nutmeg enhance the flavor of the chocolate and it smells like holiday in a mug. Instead of topping my chocolate drink with whipped cream, i decided to add them into my drink for that rich and creamy texture. With the dark hot chocolate in my one hand and my favorite novel in the other on a cold winter night is what makes my dream come true

Ingredients

170g chopped dark chocolate
4 cups full cream milk
1/2 cup cream
1/2 tsp nutmeg powder
Pinch of salt


Methods

In a saucepan, over a medium-low flame melt the chocolate with the milk. Stir constantly till the chocolate completely melted.

Add the nutmeg powder and stir well and salt. Whisk well.

Add the cream and stir for a minute.

Remove from flame.

Serve hot


Notes

• Do not take your eyes from the chocolate and milk mixture as chocolate and milk can burn quite easily together 

Sweet Corn Vadai/Corn Fritters

Vadai is one of the favorite snack for many especially for Indians all over the globe. Deep fried snack serve with chutney or as it own mostly found in Indian households. Instead the ordinary dhal vadai i decided to make sweet corn vadai to serve my little girls for tea time snack. The added amchoor powder add the right balance of tangyness to the batter. The cumin seeds that you got in every bite enhance the flavor.

I made my version of corn vadai using frozen sweet corn kernels but if you have fresh kernels might as well go ahead with it. I was too lazy to remove the kernels from the cob and came up with a short cut version with frozen kernels which works as good as the the fresh corn. The corn vadai was a hit among my girls.

Ingredients

1 cup fresh/frozen sweet corn kernels
1/2 cup besan flour/gram dhal flour
1/2 cup chopped onion
2 green chilly.chopped
1;inch ginger,chopped
1/2 tsp cumin seeds
2 tbsp chopped cilantro/coriander leaves
2 sprigs curry leaves,chopped
1/2 tsp amchoor powder/dried mango powder
Oil for deep frying
Salt to taste


Methods

Grind corn kernels without adding water to a coarse paste.

Transfer the corn paste into a bowl and add chopped ginger,green chilly,onion,cumin seeds,curry leaves,cilantro,besan flour,amchoor powder and salt.

Divide the batter into small balls and flatten a little to shape it into vadai

In a wok/frying pan heat oil over a medium flame and deep fry the vadai till both sides are evenly cooked and turns into golden.

Drain excess oil on the kitchen paper towel.

Serve hot with coconut chutney or chilly sauce

Jaggery Paal Appam/Jaggery Lace Hoppers

This is one of my mom's best breakfast recepi in the world. Jaggery paal appam always been a hit in my mom's kitchen and slowly i took over her recepi and start swirling the batter in my kitchen. As always her recepi never let me down as it has become a super hit in my kitchen too. It was my younger daughter Jeevana who were craving for jaggery paal appam on a fine weekend and enough time for me to soak and grind the rice. The next morning with the mixing and swirling heavenly delicious jaggery paal appam is ready to be served.

With a generous helping of sweetened thick coconut milk and hot melted jaggery my daughter was enjoying her Sunday breakfast very much. I always like my appam a little brown on the edges. The crispy edges and the soft center is what i love most in paal appam.

Ingredients

2 cups raw rice
1 cup par boiled rice
1/2 cup coconut water
1 cup grated coconut
2 tbsp urad dhal
1/2 tsp baking soda
2 tbsp granulated white sugar
Salt to taste
1/2 cup grated jaggery/brown sugar

For The Coconut Milk

1-2 cups thick coconut milk
2-3 tbsp granulated white sugar
Pinch of salt


Methods

Wash raw rice and par boiled rice. Soak in water overnight or at least 4 hours with urad dhal.

Drain the water and grind the soaked rice mixture with grated coconut and coconut water. Grind into a smooth batter. The batter should be thin and watery in consistency.

Transfer the batter into a large vessel/pot add the sugar,baking soda and salt. Mix well to combined and place the vessel in a room temperature for the fermenting process.

The batter will slowly rise the next day. Mix the batter well.

Heat a non appam pan over a medium flame flame. Pour a laddleful of the batter in the center of the pan and holding the handles of the pan, twirl the pan to spread the batter evenly. Cover with lid and cook for 1 minute.

Add the grated jaggery in the center of the appam and cook for another 1-2 minutes till golden and the jaggery completely melted. Remove from heat. Repeat with the remaining batter.

Serve along with sweetened coconut milk

For The Coconut Milk

In a bowl, mix together coconut milk,salt and sugar. Stir well till the salt and sugar completely dissolved.


Notes

• Do not grind the batter too smooth, the right consistency should be a partially smooth.

• The batter should be thin and watery unlike dosa batter.

Garlic Paratha

Garlic paratha are so easy to make at home yet, i don't understand when some going for a frozen parathas in supermarket. I was craving for mutton keema on one fine thursday and while thinking what to make to go with it, nothing else came to mind than garlic paratha. With my ever ready garlic paste in the fridge making this golden paratha is as simple as that. I used garlic paste, you can use finely chopped garlic as well. The chat masala and cumin powder added into the recepi lends a beautiful aroma and masala flavor to the paratha. Crispy,golden, garlicy paratha to go with my piping hot mutton keema

Ingredients

2 cups all purpose flour
2 tbsp garlic paste
1 1/2 tsp rice flour
1/4 tsp chat masala
1/2 tsp cumin powder
1 tbsp ghee/clarified butter
Water as required
Pinch of salt
4-5 tbs vegetable/sunflower oil


Methods

In a large bowl, sift the flour and add salt,garlic paste,rice flour,chat masala, and cumin powder. Add enough water and knead into a pliable dough.

Add ghee/clarified butter. Knead to form a smooth dough.

Make small balls out of the dough. Lightly dust a clean working surface with flour and using a rolling pin, roll the dough to a thin layered disc.

Heat a frying pan over a medium flame, and toast the prepared paratha. Drizzle with little oil and cook on both sides till golden.

Serve hot with mutton keema or with a simple raita

Dragon Fruit Juice

Dragon fruit comes in yellow,pink and white in flesh. My younger daughter is an ardent fan of this pink dragon fruit. She enjoys it in any form be it juice,jelly or as it is. This funny looking fruit has amazing health benefit. Rich with vitamin C,B1,B2,B3 and minerals such as iron,calcium and phosporus. Best as an antioxidant and their high fiber content assist to clean up the digestive system. Time to cleanse my system with a glass of this gorgeous looking pink princess

Ingredients

2 large pink dragon fruit
3 cups sparkling water
1 1/2 inch ginger
1/2 tsp salt
1/2 cup sugar
1/2 cup water
Ice cubes


Methods

In a pan, boil sugar and water over a medium flame, Stir till sugar completely dissolved. Remove from heat and keep aside

Peel and diced the dragon fruit. In a blender, puree the dragon fruit,ginger and salt.

In a serving jug, mix together the pureed dragon fruit mixture with sparkling water and sugar syrup.
Stir well and top with ice cubes.

Served chilled

Cream Cheese And Cranberry Finger Sandwich

Good things comes in small packages and that applies for finger sandwiches as well. Finger sandwiches comes in tons of varieties and easy to prepare. Prepare ahead, cover with cling wrap and dump in the fridge for a fresh taste to woo your crowd in any tea party. Finger sandwiches plays a great part for an afternoon tea and most requested party food. The smooth and creamy cream cheese and the tart-sweet dried cranberries filling compliment each other well in taste and presentation. I used whole grain bread but you can make yours with any kind of bread.

Ingredients

1 cup cream cheese,whipped
8 slices soft bread
1/2 cup chopped dried cranberries


Methods

In a bowl, combine cream cheese and chopped cranberries, Mix well.

Spread the bread slices with the cheese-cranberry mixture.

Cut off the crust. Cut each sandwich in half and cut each half into three even fingers.

Served chilled


Notes

• Freeze the bread slices till firm for a easier cut sandwiches

Grapefruit Spritzer

Grapefruits are rich with vitamin C and A which is needed to improve our immune system. Grapefruit also a source of limonoids which assist in liver detoxification. I'm not a big fan of grapefruit but ever since i read in a magazine that, the pink and blood red fruit assist in weight loss (minus the club soda) i started to invest in this pretty fruit. Grapefruit comes with rules and regulation before one thinking of including them in their diet. If you are on medication for treating blood pressure,cholosterol,cancer treatment pills or certain painkillers, you might need to check with your doctor as the juice have adverse reactions with certain medicines

I love the tartness of the fruit in my juice. With gorgeous pink/red color grapefruit makes and ideal juice especially when you are into detoxification and i desperately need one of this glass right now...time to spring clean my liver.

Ingredients

1 grapefruit
1 cup club soda
2 tbsp simple sugar syrup
Ice cubes


Methods

Peel grapefruit and remove the seeds.

In a blender, puree the grapefruit.

In a serving glass, add the pureed grapefruit,club soda and sugar syrup. Stir well. Top with ice cubes and enjoy.


Notes

To make a sugar syrup, simply boil water and sugar 1:1 ratio and stir till the sugar dissolved completely. Let it cool before adding into your favourite juice

Cream Cheese Pancakes

Pancakes has become our regular Saturday breakfast in my household. My girls love their pancake with ample amount of maple syrup or honey and i think that's the reason why they keep on insisting me for pancakes atleast twice a week.

This is my version of fluffy,creamy and light pancakes to serve for breakfast,brunch,lunch,tea,dinner or even supper. The girls had theirs with tons of maple syrup and i had mine with little dusting of powdered sugar and more whipped cream cheese.

Ingredients

2 cups all purpose flour
200g cream cheese
2 tbsp granulated white sugar
1/2 tsp vanilla extract
1 1/2 cups fresh/whole milk
1/2 tsp baking powder
1 large egg
2 tbsp butter,melted
Pinch of salt


Methods

In a large bowl, combine together flour,sugar,baking powder and salt.

In another bowl, combine together milk,cream cheese,sugar,vanilla extract and egg. Whisk well.

Add the wet ingredients into the dry ingredients and stir well to combined.

Heat a non stick pan with butter and pour 1/4 cup or 1/2 laddle of batter onto the hot pan. Cook pancakes over a medium flame until the edges are dry and cooked and the top of the pancakecovered with bubbles.

Carefully, flip the pancakes and cook the other side for about 1 minute. Transfer to a serving plate.

Garnish with dusting of confectioners sugar and more whipped cream cheese

Cashew Nuts Muruku

I made cashew nuts muruku during Diwali out of curiosity. This muruku is so crunchy and soft in exterior to the extend of melting in mouth. An healthy version of muruku by adding cashew and definitely rich in taste. This cashew muruku goes well as it is or simply crumble it into your Diwali mixture for that flavorful and crunchy taste.

Ingredients

2 cups rice flour
2 tbsp ghee/clarified butter
1/2 cup cashew nuts
Pinch of asafoetida
Salt to taste
Oil for deep frying


Methods

Soak cashew nuts in hot water for about 12-15 minutes and grind into a smooth paste. Keep aside

In a bowl, sift rice flour and salt. Add the cashew paste, asafoetida and ghee. Mix well to combined.

Add little water at a time to form a smooth dough.

Heat oil in a wok/pan. Grease the muruku mould with little oil. Use the star nozzle to press out the dough. Fill the muruku mould with the prepared dough and press out the dough directly into the hot oil.

Deep fry till golden for about 4-5 minutes. Drain onto the kitchen paper and cool completely.

Store in an  airtight container.