Tuesday, April 19, 2011

Fruit Cream

Who doesn't like fresh fruits to eat in Summers and if it is topped with fresh whipped cream then baat hi kuch aur hai.
This is one of the easiest recipe for a dessert which you can serve to your last minute guests.

250 ml Fresh Cream
50 gms powdered Sugar
1 nos. Apple (finely chopped)
1 nos. orange peeled and coarsely chopped
100 gms grapes if big in size then cut in half.
1 tsp vanilla essence (optional)or rose essence or any other flavor you like.
you can add as many fruits you like kiwi,mango, pomegranate,pineapple etc.
you can use tinned fruits too if you are running out of fresh ones.
 Combine cream with sugar and whisk it well.
 Fold in apple, grapes, oranges and vanilla extract
 Fill the fruit cream serving cups and refrigerate till chilled.
 Serve chilled.

Pappa Pizza!

Well this recipe is my husband's idea -when we ran out of pizza bread and were not in mood to bake one.So on a lazy Saturday afternoon, he came up with this idea of using bread as pizza base and I swear to my taste buds, it was awesome.Hence I declared there itself that we will call this recipe as 'Pappa Pizza' now onwards and will include it in my blog(like any Royal monarch announce to add a new worthy recipe to their daily menu :P ;-)).

Pappa Pizza


for pizza sauce-
1 nos. medium sized Tomato finely chopped
1 nos. Onion finely chopped
2 cloves of garlic
black pepper to taste
1 tsp crushed dried mint. 
1/2 tablespoon oil
2 tablespoon tomato ketchup  
Salt to taste
For toppings-
4 Slices of white/whole wheat bread
1 tomato chopped in bigger size i.e.1/2 inch
1 onion chopped in bigger size
2 Chopped green chillies
1 Capsicum green/yellow/red cut in bigger sizes
1 cup grated/sliced cheese (preferably mozzarella else its a recipe for lazy afternoon kuch bhi chalega ;-) )
You can add other veggies too like soya chunks,mushrooms,olives etc.

Heat oil in a pan and Sauté garlic and onion till it turns golden.Add tomatoes, salt,mint and pepper and cover the pan until tomatoes gets tender.

Now turn off the heat and add tomato ketchup to this mixture.this paste is ready to be applied on the bread/pizza base.

Now preheat the oven for 10 mins on 180degrees Celsius. Meanwhile place bread slices on a baking tray and spread 1/4 tblspn of the onion tomato paste to each slices and top it up with all the chopped veggies.

Transfer this baking tray to the oven and let it grill for 7-8 mins now take out the tray and sprinkle cheese on these pizzas and let it cook for another 2-3 mins.

Keep a check on the pizzas that they should not get overcooked.
Remove from oven and serve hot.

Monday, April 11, 2011

Rajasthani Pittod ki sabji

Pittod ki sabji is basically gram flour cubes in spicy yogurt gravy.
It has always been a good option when you are running out of veggies in your refrigerator as its main ingredients are gram flour(besan) or garbanzo bean flour and yogurt.

For Pittod-
1/2 cup gram flour or besan
1/2 cup curd/yogurt
¼ tsp turmeric powder
Salt to taste
1 tablespoon oil
½ tsp cumin seeds (jeera)
a pinch asafoetida
For gravy:
400 gms or 2 cups curd
2 green chillies
1 tsp grated or pasted ginger
1 1/2 tabspn oil
a pinch asafoetida 
1/2 tsp cumin seeds
1/4tsp turmeric powder
1 tsp coriander powder
1/4 tsp red chilli powder
1/2 tsp garam masala
Cilantro for garnishing

For Pittod-
Mix flour, salt,turmeric powder and curd thoroughly avoiding any lumps.The batter should be consistent.it shouldn't be too thick or too watery.
Heat a deep heavy bottomed pan & add some oil to it.
Add Cumin seeds, asafoetida to the oil and let it splutter.
Now pour pittod batter in it stirring continuously on high flame.Once the batter started boiling switch the flame to medium and keep stirring.Cook for 4-5 mins till it thickens & starts leaving pan and switch off the flame.
Now spread this thick paste to a greased steel plate and let it cool for about 20 mins.
Cut this base in squares of approx 1 ''x1'' size.

Now take a pan and heat little oil in it and shallow fry these pittod pieces until they turn golden brown.
I like to nibble on these too before putting them in gravy.It taste yummy offcourse. :-)

Now For gravy:
Take a pan and heat oil in it.Add Cumin seeds,ginger,asafoetida,green chillies till they splutter.Add coriander powder ,chili powder,turmeric and salt to the pan.
Now add curd and stir continuously till it started boiling on high flame.
Let this cook for 5 mins on medium flame.
Add pittod and then garam masala at the end and let it cook for another 5 mins.
Garnish this curry with green coriander or cilantro and serve hot with chapati, Naan or rice.

You can make pittod raita with the same recipe. all you need to change is just put the pittod pieces in blended curd and add tadka of mustard seeds,red chili powder, asafoetida in 1 tsp  oil to it.

Friday, April 8, 2011

Spinach Fusilli pasta

Pasta is one of the favorite dish of kids.They are always ready to have it and why not after all we too love it once in a while.But I got bored of the same tomato Onion sauce for for my Indianized pasta.So this time I changed it a bit and made a little healthier.I replaced onions with spinach and used Fusilli pasta for a change :-)

2 cups of uncooked Fusilli pasta
1 tablespoon of freshly chopped garlic
1 cup of cooked and pureed spinach or 1 cup of microwaved frozen spinach
2 freshly pureed tomatoes
2 green chilies
1 tablespoon of oil
Chilli Flakes to taste
1/2 cup Grated cheese (optional)
Salt to taste

Cook the pasta until it turns tender adding salt to the water in which the pasta is being cooked.
Heat oil in deep pan; add the garlic and chopped green chillies, saute until it turns slight golden. 
Add the tomato puree and cook with lid on until the tomato puree leaves oil.
Add the spinach puree and salt and allow it to cook with lid on low heat until it leaves oil again.
Add the cooked pasta to the pasta sauce and mix it well until all the pasta is coated with the sauce.Cover it and cook for another five minutes with lid ON.
Remove it from heat and allow it to sit for an hour before serving. 
It seems that the sauce is more for the pasta, but after an hour the pasta soaked the sauce well and the flavors have seeped in as well.
Warm the pasta before serving and sprinkle some cheese and chilli flakes.

Add some drops of oil and pinch of salt while cooking pasta.When pasta is done rinse it thoroughly in a strainer with cold running water to avoid any kind of sticking.

Tuesday, April 5, 2011

Eggless "French Toast"

I call this dish as Eggless "French Toast" because the recipe is same but only difference is that rawa/suji/semolina has been used instead of eggs.And it really turned out so well that I never missed the real French toast. :)
So way to go Vegetarians!!


3 slices of whole-wheat bread, each slice cut into half
1 tbsp oil
1 cup suji/rawa/semolina
1 tsp chili powder
1 tsp cumin seeds, powdered
1 tbsp coriander, finely chopped
Salt to taste

Mix all ingredients other than the bread and use some water to make a thick batter like we do for uttapam or pancakes.
In a non-stick wide pan or tawa, heat 1 tbsp oil.
Dip each bread half into the batter and coat a thin layer thoroughly on both sides. Place the slices in a single layer in the pan (Based on the size of your pan, you might have to do this in batches).
Cook  until the underside turns little crispy with light brown patches, then flip over and cook the other side.
Serve hot with ketchup.

Monday, April 4, 2011

ANZAC cookies

Yesterday I tried preparing ANZAC biscuits(originally from Australia and New Zealand) with oats,honey and coconut and it really turned out very well.I felt it was not only Yummy in taste but also very healthy as compared to other cookies as it got oats n coconut.
Some trivia-Do you know the first modern day cookies were created by accident!European cooks used to bake small amount of cake batter to check their oven temperature before baking a large cake.These little test cakes were called 'koekje' ,meaning 'little cakes' in Dutch.And so the cookie was born.

1 cup is equal to 200 gm for my recipe

1 1/4 cup All purpose flour or maida
1 cup rolled oats (don't get confused with the ready to eat one)
3/4 cup Sugar powdered
3/4 cup coconut finely grated
2 tablespoon honey(I replaced golden syrup by honey from the original recipe and hence increased the amount of sugar)
150 gms butter unsalted
1/2 tsp sodium bi carbonate or baking soda(not the baking powder ..its different)

Preheat the oven at 180 degrees Celsius.
Put all dry ingredients except baking soda in a bowl and mix it properly.
Now take a heavy bottomed pan and melt the butter.
Add honey to this boiling butter and mix it with the help of a spatula.
take a little quantity of hot water say 2-3 tsp and mix it with soda in separate bowl and then add this mixture to the butter mixture which is still boiling on low heat.
When you add soda water to the butter it will rise forming a lot of froth.This is good for the cookies.
Now add this caramelized mixture to the dry mix and knead it thoroughly avoiding the lumps to form.
Do not worry if batter is too dry, you can very little amount of milk if you want.
Now divide this dough in small balls and place it on parchment paper or greased baking tray.
Now gently press these balls with the help of a wet spatula(so that it will not stick to the cookies dough) and bake it in oven for 10-15 mins.
Keep checking the texture of cookies it will turn light brown and lighter in color at the center,then its done.
Take out the cookies and let them cool on cooling rack for around 30 -45 mins.
Cookies will be softer at center but gradually it will become chewy after cooling.
Cookies are ready to be served.


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