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.

Vanilla Buttercream Frosting

This is a classic vanilla butter cream frosting that melt in your mouth. This frosting are perfect for icing your birthday cakes,cupcakes or stuffing your humble cream filled buns. If you noticed, i didn't use shortening in my recipe simply because, i don't like the greasy texture of the shortening in my butter cream. For the perfect butter cream use a good quality butter as the quality of your butter determine the end product of the frosting.

With simple ingredients and methods you can skip the store brought butter cream. This recipe can generously frost a 2-tier 9'inch birthday cake. Creamy,smooth and full of vanilla flavour is my favourite frosting to dress up my baking goods from ordinary to extra-ordinary.

Ingredients

4-5 cups confectioners sugar
1 cup salted butter
2 tsp vanilla extract
3-4 tbsp whole milk/heavy cream

Methods

Using a hand/stand mixer, over a medium speed whip the butter. Reduce speed to low and add 3 cups of confectioners sugar and beat well to combined.

Switch speed to medium and add vanilla extract and 2 tbsp of milk/heavy cream and beat for good 3 minutes.

If the frosting consistency too thin, add the remaining sugar and if too stiff, add 1 tbsp of milk/cream at a time till a desired consistency achieved.


Notes

• Sift confectioners sugar for a smooth frosting

• Use a good quality of butter no margerine or planta strictly BUTTER

Spicy Spaghetti Aglio Olio

Spaghetti Aglio Olio is one of the simplest and easiest pasta recipe in the world. Another way to enjoy spaghetti as it best since its lighter than bolognese or alfredo.  I love the spiciness from the chilly flakes and the fresh red chilly. Instead of chopped parsley or oregano that we usually find in our pasta i decided to give a twist to my version of Aglio with chopped kafir lime leave and i love the fresh citrus smell from the humble herb.

This pasta dish is definitely a comfort food and i always cook some extra for the late night supper. I love my my heat and that is another valid reason to have this spicy pasta at anytime of the day. The mushroom add an earthy fragrance and taste to this simple dish. Everyone should try this spicy spaghetti Aglio Olio at least once and you'll never regret.

Ingredients 

1 box spaghetti
1/2 cup mushroom(any kind)
3 cloves garlic
1 red chilly,chopped
2 tbsp chilly flakes
1/2 cup extra virgin olive oil
1 tsp chopped kafir lime leave
Salt to taste


Methods

In a large pot, boil spaghetti in a salted water. Drop a tbsp of butter into the water to prevent the pasta from sticking. Boil till al-dente or firm to bite. Drain and keep aside.

Heat oil in a pan, saute garlic for over  a medium flame for about 15 seconds and add the mushrooms and chopped red chilly.

Add the spaghetti,chilly flakes and season with salt. Stir well to combined. Cook for 1 to 2 minutes. Remove from heat.

Garnish with chopped kafir lime leaves and serve hot

Deep Fried Mozarella With Semolina

Who doesn't love cheese? Who doesn't love mozarella? Originated in southern Italy and traditionally made from buffalo milk is a sliceable curd cheese. Creamy,soft,rich and melt in mouth mozarella easily available worldwide.

I'm sharing my version of deep fried mozarella cheese without breadcrumbs and i'm replacing them with semolina. Yes, those tiny crunchy beads of semolina is a great subsitute for those panko breadcrumbs. The semolina gives a beautiful crunch to the melt in mouth mozarella. The crispy exterior and the rich oozing mozarella on every bite is simply irressistible.

Ingredients

500g whole milk mozarella cheese
1 cup semolina
1/2 tsp fine salt
1 tsp freshly cracked black pepper
Oil for deep frying


Methods

In a bowl, knead the mozarella cheese to a soft dough and form into lemon sized balls

In a plate combine semolina,cracked black pepper and salt. Mix well

Roll the prepared cheese balls with the semolina mixture

Heat oil in a frying pan and deep fry for about 1-2 minutes at each side or till golden

Drain excess with paper towel

Serve with ketchup

Coconut Almond Macaroons

This is my 150th post and i just couldn't believe how far i has come for the past seven months. It all went by in a blink of eye and i enjoy every moment of baking,cooking,food photography,blogging and of course the fun part of tasting all those beautiful gorgeous dishes that i successfully created in my little hut.

This coconut macaroons are as gorgeous and tastes divine just like any other dishes in my blog. The sweet and moist coconut baked into beautiful golden and the toasted whole almond on the top of it, is a must-to-try for coconut lovers out there. I used Hawaii sweetened shredded coconut which is known for beautiful white and moist coconut flakes. The egg whites gives this macaroons their signature marshmallowy texture which my girls love the most in this humble coconut macaroons.

Ingredients

5-6 cups sweetened shredded coconut
1/2 cup whole almonds
3 large egg whites
1/2 cup granulated white sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract


Methods

Preheat oven at 325'F or 162'Cel and line a baking tray with parchment paper.

Using a hand/stand electrical mixer, beat together egg white, cream of tartar,salt and vanilla for about 2-3 minutes on medium-high speed

Reduce speed to medium-low and add the sugar and beat for 1-2 minutes or till the sugar dissolved. Using a spatula, gently fold in the coconut flakes till well combined.

Using a tablespoon, gently drop in the cookies on the prepared baking tray and garnish with whole almond on the top. Bake for 23-26 minutes or till golden brown.

Cool on the tray for 5 minutes and transfer on the wire rack to cool completely

Keep in an airtight container for up to 5 days

Ammani Kozhukatai(Savoury)

I made savoury ammini kozhukattai during Ganesh Chahurthi and this is my first attempt with this little rice balls beautifully shaped into marble sized. I got lending hands from my girls to roll the dough into tiny balls and they love doing it. Ammini kozhukattai comes in sweet and savoury version. If you noticed i had shared the sweet version with added jaggery in my earlier posting and now its time for savoury instead.

The steamed rice balls are really soft and goes well with the sauteed spices. The grated coconut balance the spicyness of the spices and dry chilly in the dish. The grounded dhal add a beautiful flavor to the steamed rice balls. Another perfect neivedhiyam for my beloved Ganesha.

Ingredients

For The Rice Balls

1 cup rice flour/idiappam flour
1 tsp ghee/oil
1 1/2 cups water
1/2 tsp salt

For Seasoning

1 tsp urad dal/split black gram
1 tsp mustard seeds
3 red chillies, chopped
4 tbsp grated fresh coconut
1/3 cup chana dhal(soaked overnight)
1/2 tsp cumin seeds
1 tbsp oil
1 sprig curry leaves
Pinch of asafoetida
Salt to taste


Methods

Boil water in a large pan and add salt and oil

Reduce flame to medium-low and gradually, add the rice flour and keep stirring continuously

When the rice flour leaves the sides of the pan and form into a dough, remove from heat.

Knead the dough while still warm to form a soft dough. Grease your palm with oil and shape the dough into a marble sized balls.

Steam the dough in a steamer over a medium flame for about 10 to 12 minutes. Remove from heat and keep aside.

Drain water from the soaked chana dhal. In a dry grinder, place the chana dhal. Grind into a coarse mixture.

Add oil in a pan and add mustard seeds and cumin seeds. Once splutter, add curry leaves,dry chilly,urad dhal and grounded dhal. Saute for a minute.

Add asafoetida,grated coconut and salt. Stir well. Add the steamed rice balls and stir till all the ingredients well combined.Remove from heat.

Serve warm

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Phyllo Pastry Cannoli With Cream Cheese Filling

A classic Italian dessert with a twist that's what my phyllo pastry cannoli is all about. Cannoli means
'little tube" and the filling varies from whipped fresh cream,cream cheese,pastry cream, nutella or anything you could imagine.  Having a new box of store bought phyllo pastry in my fridge comes handy anytime of the day for a perfect dessert. With a minimum effort you can simply whip up an amazing dessert which is definitely gonna be a crowd puller.

Crispy,golden baked phyllo tubes gently filled with smooth and creamy cream cheese,dipped into rich chocolate and crunchy chopped pistachio and sprinkled with confectioners sugar are truly heaven on earth and mouth. I saved great amount of time with this so called short-cut cannoli recipe without compromising on the authentic Italian taste.

Ingredients

14 sheets phyllo dough
3/4 cup butter,melted
14 squares of aluminium foil

For The Filling

1 cup cream cheese,softened
1 tbsp full cream/whole milk
1 tsp vanilla extract
2 cups powdered sugar

For Garnishing

1/3 cup semi sweet chocolate,melted
4 tbsp chopped pistachios
3 tbsp confectioners sugar


Methods

Preheat oven to 350'F or 175'Cel. Line a baking tray with parchment paper. Keep aside

Roll the aluminium foil squares into tube that resemble cannoli mould. Set aside

On a clean working surface, brush a sheet of phyllo dough with melted butter and fold to make a square. Place prepared foil tube on one end of the phyllo square and start to roll up around the tube and place the seam side down on the baking sheet. This is to prevent from the phyllo pastry from losing the tube shape while baking.

Bake the pastry for 10-12 minutes or till golden. Remove the foil immediately and keep aside to cool

Beat cream cheese in a bowl with a hand/stand mixer. Add a cup of confectioners sugar and beat for 30 seconds. Add vanilla extract and milk. Scare down the sides of the bowl. Add the remaining of confectioners sugar and beat till all ingredients well combined for about 3 minutes

Melt the chocolate using a double boiler method (simply boil water in a pot and place a bowl larger than the rim of the pan on the top of the pot. Add the chocolate into the bowl and keep stirring till the chocolate melted). Remove from heat and keep aside

Dip both ends of the cannoli tubes into the melted chocolate then dip again both ends into chopped pistachios. Set aside to cool for 1-2 minutes. Using a piping bag, gently fill the cannoli tubes with cream cheese filling. Pipe filling on both sides till full. Repeat with the remaining cannoli tubes.

Arrange on a serving plate, dust with confectioners sugar and enjoy.

Beet And Carrot Salad With Balsamic Vinegar Dressing

Tossing salad is my girls favourite task in the dinner table. Usually, i'll prepare all the cutting,washing,shredding and etc and they'll be happy to toss all the ingredients in a big bowl as high as possible and they get excited with their task. One of the salad that really makes them excited is this beet and carrot salad as they love the girlish pink color from the beet.

I love the crunchiness from the beets and sweetness from the carrots. The exotic flavor of balsamic vinegar and the heat from chilly and Dijon mustard creates the right balance of flavor to the salad. Do not skip the garlic in the salad as it gives a beautiful aroma and taste.

Ingredients

2 medium beetroots, washed,peeled and shredded
3 large carrots, washed, peeled and shredded
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp olive oil
2 cloves garlic, minced
1 green chilly,chopped
Salt to taste
1/2 tsp ground black pepper


Methods

In a large bowl, whisk together balsamic vinegar,Dijon mustard,olive oil,salt and grounded black pepper.

Add the chopped green chilly,minced garlic and stir.

Add the grated carrots and beets. Toss till all the ingredients well combined. Do the final tasting and adjust the seasoning according your preference.

Let the salad stands for 1/2 hour for it to render juices from the shredded beets and carrots.

Serve with grill meat or chicken

Brocolli Fritata

I made fritata for my Sunday lunch with my other lunch menu as, i need to use up a tray of fresh eggs i bought the day before in the night market. Furthermore, i have bunches of vegetables in my fridge and what is the best way to use all them up....definitely FRITATA. This egg based dish are originated from Italy and i call them Italian version of omelette. Good thing about fritata is, you can dump in any vegetables you have in your fridge and make a wholesome goodness for your family and this is one sure filling hearty egg dish you can dish up for your family.

Ingredients

10 large eggs
1/2 cup grated cheddar
1/4 cup grated parmesan
1/2 cup chopped red capsicum/bell pepper
1 large yellow onion
1 baked potato,peeled and diced
1/2 cup chopped spinach
2 tbsp butter
1 1/2 cups chopped broccoli
1/4 cup chopped cilantro/coriander leaves
1 tsp freshly cracked black pepper
Salt to taste


Methods

Preheat oven at 350'F or 180'Cel

In a large bowl, whisk eggs with salt and pepper. Add the grated parmesan and cheddar and whisk just to combined.

Melt butter in a large non stick skillet over a medium flame. Add the onion  and cook till translucent. Add the diced potatoes,capsicum,cilantro and spinach.

Spread the ingredients evenly on the skillet and pour in the prepared egg mixture. Coat the egg evenly on the sauteed vegetables and cook for 30-35 seconds on the stove without stirring.

Transfer the skillet to the oven and cook for about 12-15 minutes or till the eggs are just set.

Remove the fritata from the skillet and cut into wedges.

Serve warm or cold

Cream Of Wild Mushroom Soup

I love mushrooms no matter how u cook it, mushrooms has always been in my favourite list. I stir fry them in my mixed vegetables,deep fry, add into my clear soup and etc. Mushroom soup is what i always look for when i'm dining out. Most hotels and restaurants will serve their signature mushroom soup almost everyday. My girls love to dip crispy baked croutons into the creamy soup and enjoy every sips of their soup.

I added few chopped vegetables to make a hearty and filling soup. Some will add brandy to enhance the flavor of the wild mushrooms but as a non-alcoholic i skipped the brandy in mine but, that doesn't change the taste of the soup. Creamy, rich and simple homemade wild mushroom soup are perfect for the rainy day.

Ingredients

2 cups fresh shitake mushrooms
2 cups fresh oyster mushrooms
2 cups fresh button mushrooms
1 cup yellow onion,diced
1 1/2 cups heavy cream
1/3 cup milk
1 tsp salt
5 cups chicken/vegetable stock
2 sprig thyme leaves
1/2 tsp ground black pepper
4 cloves garlic,minced
1/2 cup celery,chopped
1/2 cup carrots,chopped
3 tbsp butter
3 tbsp olive oil


Methods

Wipe the mushrooms using a kitchen brush or a clean kitchen towel. Trim the stems and slice the mushrooms

In a large pot over a medium flame, heat butter and olive oil. Add the chopped onion,carrots and celery. Saute till soft and tender for about 4-5 minutes.

Add the garlic and saute for 150-20 seconds. Add the prepared mushrooms,salt,thyme leaves and pepper. Saute for 8-10 minutes.

Add the stock and let it boil. Once boiled, reduce the flame to medium-low and simmer by stirring occasionally for about 13-15 minutes.

Remove from flame, let it cool for 10 minutes. Puree the mixture using a hand blender or food processor. Pour the puree into a pan, add milk and cream. Simmer the mixture over a medium flame for 3-5 minutes.

Serve hot with croutons or any other bread of your choice.


Notes

Don't ever wash your mushroom in running water. Mushrooms act as a sponge to absorb as much as liquid. Always clean them using a damp kitchen towel or kitchen brush to dust away the dirts.

Eggless Pistachio Cookies

I came across this pistachio cookie recepi in one of the cookbook recently. Curious with the taste and tempted with the beautiful green color i decided to give it a try. I'm having a big bottle of unsalted pistachio nuts which i bought mainly for my Indian sweets as you all know pistachios are one of the most popular nuts in Indian cuisine especial desserts.

Eggless cookie is a kind of new for me  and i always have doubt how the cookies will turn out without the main ingredient...EGG. To my surprise the cookie turns out really well with a perfect crunch. This crispy cookie generously sprinkled with chopped pistachios stands out for it's name. The grounded pistachio in the cookie dough rendered a rich taste and texture. I baked this cookies for Diwali and as expected it was gone before the celebration which force me to bake a second batch and it was lovely.

Ingredients

1 cup + 2 tbsp all purpose flour
1/2 cup butter
2/3 cup unsalted chopped pistachios
1/2 cup confectioners sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
Few drops of apple green  food coloring

Garnishing

1/3 cup chopped pistachio nuts


Methods

Preheat oven at 350'F or 170'Cel and line a baking tray with parchment paper.

In a pan dry roast the chopped pistachio nuts for 2-3 minutes. Remove from flame and keep aside. Once cooled grind the nuts in a dry mixer to a smooth powder

In a bowl, sift together flour,baking powder and salt. Keep aside.

Using a hand or stand mixer, beat together butter and sugar till creamy and fluffy. Add the flour mixture,food coloring and powdered nuts. Beat to combined. Form the dough into a big ball and cover with plastic wrap. Refrigerate for 1-2 hours.

On a clean work surface, dust the 2 tbsp flour and using a rolling pin roll the dough into 1/2 inch thick. Cut the dough with a cookie cutter and sprinkle with chopped pistachio nuts. Place them on prepared baking tray.

Bake for 10-12 minutes or till golden. Cool on wire rack for 3-5 minutes

Enjoy with a cup of hot tea

Vanilla Creme Filled Cupcakes

Cupcakes are here to stay. Kids and adult alike are going crazy for this cute and beautifully decorated cupcakes. Cupcakes makes an ideal choice for that little cake craving after an office lunch or breakfast especially when you are not into a whole big sized cakes. I always bake cupcakes at home for my two angels and this time i'm baking them with a little hidden surprise. Yes, instead of ordinary plain cupcakes, i filled them with vanilla cream and topped with more vanilla frosting.

The cupcakes are soft and fluffy and the sweetened vanilla creme filling are sinfully delicious. The melt in mouth vanilla frosting are just irresistible and i can't stop at one. I'm being generous with my frosting...seriously, that's how a good cupcake should be. I added blue food coloring to my vanilla frosting just to finish off the last few drops in the bottle so that, i have a vacant space for new bottle of blue. You can opt for the famous off-white vanilla frosting for your cupcakes.The soft and moist cake with creamy filling and smooth vanilla frosting is indeed the best vanilla cupcake i ever tasted


Ingredients

For The Cupcakes

1 1/2 cups all purpose flour
3/4 cup buttermilk
1/2 cup butter,room temperature
3 eggs
1/2 tsp salt
1 cup granulated white sugar
1 tsp baking powder
1 tbsp vanilla extract

For The Filling

1/2 cup heavy whipping cream
1 tsp butter
2 tbsp confectioners sugar
1/2 tsp vanilla extract

For The Frosting

1 cup butter,room temperature
1 tbsp vanilla extract
2 tbsp full cream milk
3-4 drops blue food coluring(totally optional)
5-6 cups confectioners sugar


Methods

For The Cupcakes

Preheat oven at 350'F and line cupcake tins with cupcake liners

In a large bowl, sift flour,salt and baking powder. Set aside

Using stand or hand mixer, beat together butter and sugar on a high speed till pale and fluffy. Add eggs one at a time and add the vanilla extract.

Reduce speed to low and gradually add in the flour mixture alternate with buttermilk. Start with flour and end with flour in 3 addition.

Fill the prepared cupcake liners to 2/3 full and bake for 15-20 minutes or till a skewer insert in the middle of the cake comes out clean. Cool completely on wire rack.

For The Filling

Meanwhile, start preparing for the filling by beating the heavy cream, butter,confectioners sugar and vanilla extract till light and fluffy. Set aside.

For The Frosting

Using a hand or stand mixer beat together butter and 1 cup powdered sugar till cream. Add the vanilla extract and milk. Add 1 cup of confectioners sugar at a time till the desired consistency reached and drop in the blue food coloring. Beat till the color well combined.

Fill a pastry bag the with the prepared filling and with fitted round tip poke into center of the cupcake and start filling all the cupcakes.

Fill another pastry bag with the frosting and using your desired tip, decorate the cupcakes to your liking.

Ready to serve

Rajma Sundal/Stir Fry Kidney Beans

I found dried kidney beans during my weekly grocery shopping at local Indian grocery. At first, i wanted to make it a rajma masala with it but changed my mind and tried rajma sundal instead. Blame it for my craving for snacking and i think rajma sundal is one of the healthiest snack. The process of making rajma sundal is extremely easy even a bachelor who doesn't have kitchen experience can give it try. Soaking the rajma overnight reduce the boiling time and the result is quick, soft & tender rajma.  I love the hint of asafoetida and cumin in the dish and of course the heat from the dried chilly.

Ingredients

1 cup rajma/kidney beans
1/2 tsp salt
2 cups water
1 tsp lemon juice
2 tbsp grated coconut
Handful chopped coriander leaves


For Tempering

2 dried chillies,tear into half
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp urad dhal/white dhal
1 tsp ginger paste
1/2 tsp cumin
Pinch of asafoetida/hing


Methods

Soak rajma in water overnight. Wash and drain. Boil the rajma till soft and tender with 2 cups of water. During half way of cooking add salt.

Heat oil in a pan, add mustard seeds and once the mustard seeds splutter add the urad dhal and saute for 8-10 seconds. Add dried chillies,curry leaves, cumin,ginger paste and asafoetida.

Add the boiled rajma and stir till well combined.  Add the grated coconut ann cook for 30 seconds. Remove from heat and add the lemon juice. Stir well.

Garnish with chopped coriander leaves

Soan Papdi/Sweet Fudge

Flaky indian sweets which is known as soan papdi is my nephew's favourite dessert in the world. Soan papdi available in so many flavours nowadays but he always love the original flavour. I used to buy for him from a Punjabi sweet shop near my office. Believe it or not he could finish a big box at one sitting. That is how much his love for soan papdi. I made his favourite soan papdi during Diwali and enjoy watching him eating with joy. Soan papdi can stay good as long as 3 months in an airtight container but in my nephew's case, its gone the very next day.

Ingredients

1 cup all purpose flour
1 cup gram flour
1 cup water
2 cups granulated white sugar
1 cup ghee
1 tsp cardamom powder
Handful of chopped pistachios & almonds


Methods

Over a medium flame, melt ghee on a heavy bottom pan. Add the all purpose flour and gram flour till slightly browned. Transfer to a bowl. Keep aside.

In a heavy bottom pan, add sugar and water. Stir till sugar dissolved completely. Boil till the sugar syrup to get 2 1/2 thread consistency.

Add the sugar syrup into the toasted flour mixture and beat well till flaky. Pour into a greased pan.

Level the mixture into 1 inch thickness. Sprinkle with chopped pistachios & almonds. Pat lightly for the nuts to settle on the soan papdi.

Cut into pieces and cool for 1 hour

Serve with piping hot cup of tea

Notes

• To check the 2 1/2 thread consistency for the sugar syrup, drop 1/2 tsp of the boiled syrup into a cup of cold water. If the sugar syrup forms a ball and can be easily flattened when removed from water that is the right consistency.

• Use fork to stir the flour mixture once sugar syrup is added to create flakes for a flaky soan papdi.

No Bake Passion Fruit Cheesecake

Recently i bought myself a big bag of passion fruit. I love the sweet smell of passion fruit and their gorgeous deep dark purple skin. Always look for a dark purple and wrinkle skin when you are buying passion fruit which indicates the fruit is fully ripen and ready to use. Creamy and luscious cream cheese drizzled with a little sweet and tart passion fruit glaze is what i call as extremely addictive dessert on any dinner table. The melt in mouth cheese filling with crunchy biscuit base goes on really well. The only problem while making this sinful cake is the waiting time for it to set in my fridge. I should admit i'm not a patient person especially when it comes to dessert.



Ingredients

For The Base

10-12 digestive biscuits
1/4 cup butter

For The Cheese Filling

800g cream cheesecake
150ml double cream
1 cup confectioners sugar
4 tbsp gelatine powder
1 tsp vanilla extract
1 tsp grated lemon zest

For The Passion Fruit Glaze

3-4 passion fruit
2 tbsp confectioners sugar


Methods

For The Base

Crush the digestive biscuits in a food processor. Melt the butter in a pan. Pour the melted butter over the crushed biscuits and stir to combine. Press the mixture evenly into a 9' inch spring foam cake tin. Keep aside.

For The Passion Fruit Glaze

Halve the passion fruit, removed the pulp and discard the outer skin.

Combine sugar and passion fruit pulp into a bowl and stir till sugar dissolve

For The Cheese Filling

In a heavy bottom pan boil the double cream, add the gelatine powder and lemon zest. Stir till the gelatine dissolved. Keep aside.

Using an electric mixer beat the cream cheese and confectioners sugar for 3-4 minutes till light and fluffy.

Fold the cream mixture into the cheese mixture. Pour onto the biscuit base. Refrigerate the cheesecake for 5-6 hour or overnight to set.

Once set, drizzle the prepared passion fruit glaze on top the cheesecake

Cut and serve.