Dec 13, 2011

Pumpkin Puri















INGREDIENTS:
  • 1 cup grated pumpkin
  • Wheat flour approximately 1 cup
  • 1 tsp pure ghee
  • 1/2 cup jaggery
  • 2 tsp oil
  • pinch of salt
  • A pinch of cardamom powder 
  • oil for deep frying

Method:
  • Heat 1 tsp ghee in a pan, add the grated pumpkin stir and cover with a lid.
  • After the pumpkin softens and is cooked add the jaggery and mix well.
  • Let the mixture cook till most of the moisture dries up. Add the cardamom powder.
  • Do not over cook.
  • Add 2 tsp oil and a pinch of salt to the pumpkin mixture.
  • Let the mixture cool. Add the wheat flour a little at a time to make a stiff dough. Do not add water.
  • Cover and let it rest for sometime.
  • Divide the dough in small portions. Roll each portion into a big circle .It should be rolled slightly thick.
  • With a cookie cutter cut rounds and deep fry in medium hot oil.
  • Store when they are cool.


Dec 8, 2011

Pineapple Upside Down Cake


















Ingredients:
  • All Purpose flour - 2 cups
  • Corn flour - 2 tbsp
  • Melted butter / Ghee - 1/2 cup
  • Condensed milk - 14 oz
  • Baking powder - 2 tsp
  • Baking soda - 1 tsp
  • Powdered sugar - 1/2 cup
  • Chopped pineapple - 1/2 cup
For fruit arrangement at the bottom
  • Butter / Ghee - 2-3 tsp
  • Brown sugar - 1/2 cup
  • Pineapple pieces - 4-6
  • Few Glazed cherry / strawberry (optional)
Method:
  • Cream together ghee, brown sugar & apply evenly in the bottom & sides of baking dish.
  • Open pineapple tin & arrange pineapple slices, cherry as you like. 
  • Sieve together all purpose flour, corn flour, baking soda, baking powder, salt & powdered sugar.
  • Beat well butter, condensed milk & mix with sieved flour - sugar mix.
  • Add chopped pineapple pieces & mix well.
  • If cake mix is too dry, add 2-3 tbsp the syrup from pineapple tin.
  • Now pour the mix in the greased & pineapple arranged tray carefully.
  • Bake at 350F for 40-45 min. insert a tooth pick to check.
  • Cool well & invert the cake.
Colorful pineapple upside down cake is ready. 

Baked Parmesan Tomatoes















Try these tomatoes and sandwiching them between slices of whole-wheat bread . Perfect side dish for any party.
Ingredients:
  • 4 Tomatoes, halved horizontally
  • 1/4 Cup freshly grated Parmesan cheese
  • 1 Tsp chopped fresh oregano or spinach or parsley or cilantro or basil
  • 1/4 tsp salt pepper
  • 4 tsp extra virgin olive oil
Method:
  • Preheat oven to 450 F
  • Place tomatoes cut side up on a baking sheet.
  • Top with Parmesan, oregano, salt & pepper.
  • Drizzle with oil & bake until tomatoes are tender, about 15 min.


Pear Cake













Ingredients:
  • 4 Cups diced pear
  • 2 Cups unsweetened apple juice
  • 1&1/2 cup brown sugar
  • 6 Tbsp butter or ghee
  • Pinch of salt
  • 1 Tsp cinnamon powder
  • 2 Cups raisins
  • 3 Cups all purpose flour
  • 2 Tsp baking powder
  • 1 Cup chopped almonds
Method:
  • In a large sauce pan,  bring the first 7 ingredients to a boil. Reduce heat, simmer for 5 min.uncovered. Remove from heat & cool to room temp.
  • Meanwhile preheat oven to 350F.for 15 min.
  • Lightly grease the pan with non stick cooking spray & sprinkled some all purpose flour.
  • In a large bowl combine a flour, baking soda & chopped almonds. Fold in the pear mixture.
  • Transfer batter to the prepared pan, bake for about 40-45 min. or until a toothpick inserted in the center comes out clean.
  • Cool for 10-15 min & serve.



Dec 5, 2011

Boondi Laddu

















Ingredients:

  • Chickpea Flour (Besan) - 1 cup
  • Clarified Butter (Ghee) -1 Tbsp
  • Water -1/2 cup
  • Oil - for deep frying

For Syrup:
  • Sugar -1 cup
  • Water -3/4 cup
  • Saffron - pinch
  • Cardamom Powder - 1/4 tsp

Cashews/Almonds/Pistachio - 1/4 cup, crushed
Method:
  •  In a mixing bowl, sieve Chickpea Flour and add Ghee and 1/2 cup Water. Mix well until there are no more lumps and keep aside.
  •  In a medium pan, add Sugar, Saffron and 3/4 cup Water for the sugar syrup.
  •  Mix well and cook on a medium flame for 10 minutes . After 10 minutes, reduce the flame to a simmer and continue cooking for 3-4 minutes. Sugar syrup should be 1/2 thread consistency.
  •  Start heating Oil for deep frying.
  •  Turn off stove and add Cardamom Powder to the sugar syrup.
  •  Once Oil is hot, place a small amount of boondi batter onto a Boondi Maker or flat ladle with holes and gently tap the sides with a spoon to allow batter droplets to fall into the oil. Using a circular motion with the spoon, you can help the remaining batter go through the holes.
  •  Fry Boondi until light golden, remove them from the oil allowing excess oil to drain off and place them directly into the sugar syrup.
  •  Using a different spoon, mix the fried boondi into the sugar syrup until they get coated.
  •  IMPORTANT: Wipe the bottom of the boondi maker clean (each time) before continuing to fry remaining boondi.
  •  Once all the boondi are fried and submerged in the sugar syrup, add crushed Nuts and mix well.
  •  Allow mixture to rest for 10 -15 minutes (until cool enough to touch, but not too cool).
  •  Take the mixture into your palms and press to form a round ball (ladoo). Continue to make remaining ladoos.
  •  Allow the ladoos to cool completely and store in an air tight container.


Paneer Butter Masala

















Ingredients:
  • 250 gms. paneer (cottge cheese)
  • 3 tbsp. ghee or butter
  • 1 onion chopped into strips
  • 1/2" piece ginger chopped fine
  • 2 green chillies chopped fine
  • 4 tomatoes chopped fine
  • 2 cardamoms crushed
  • 1/4 cup beaten curd
  • 2 tsp kasuri methi or fenugreek leaves
  • 1 Bay Leaf
  • 1/2 tsp. red chilli powder
  • pinch of orange color
  • 1/2 tsp. garam masala
  • salt to taste
  • 1/2 cup milk or cream
  • 2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander


Method:
  • Chop the paneer into 2" pieces.
  • Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  • Add tomatoes and cook for 7-8 minutes, covered.
  • Add curd and cook for 5 minutes.
  • Add 1/2 cup water and cool.
  • Blend in a mixie till smooth.
  • Heat remaining ghee, add bay leaf, gravy and other ingredients except milk and paneer.
  • Boil to get a very thick gravy.
  • Just before serving, heat gravy, add milk and paneer pieces and boil for 3-4 minutes.
  • Garnish with chopped coriander and grated paneer.