Friday, July 27, 2018

Ladi pav or Dinner Rolls

If you like Indian street food aka chaat, then I am sure you would must have eaten pav bhaji and vada pav.
Both of these items are made quite often as every one at home is very fond of them.
Sharing with you an easy method of making pav at home.

Ingredients
Apf   (All purpose flour)                       2 1/2 cups
Wwf  (Whole Wheat flour)                  1 cup
Milk                                                          1 cup
Water                                                       1/2 cup
Active dry yeast                                     1 1/2 tso
Sugar                                                       1 tsp
Salt                                                          1 tsp
Oil                                                            2 tbsp
Method
  • Take 1/4 cup milk from the recipe.
  • Warm it slightly. It should be just warm to touch and not hot.
  • Mix in sugar. Now Sprinkle yeast over it.
  • Let it sit in a warm place for 10-15 minutes.
  • You will see that the yeast has bloomed up.
  • In a bowl take 1 cup Wwf and 1 cup Apf. Add in the yeast mixture and remaining milk. Mix everything together with a wooden spoon.
  • Cover and leave it for 30 minutes. This is called autolyse. This will help in developing gluten better.
  • Now add in remaining flour, water and salt. Mix well.
  • Tip it on clean counter top and knead well for atleast 15 minutes.
  • While kneading use up the 2 tbsp oil.
  • You will find that the dough has become very soft and supple.
  • Oil a bowl properly. Keep the dough in the bowl.
  • Turn over the dough once so that it gets oiled all over.
  • Cover the bowl with cling wrap and leave it to double in size.
  • This may take from an hour to two depending on the temperature of your kitchen.
  • Meanwhile grease and dust an  8" square tin.
  • Once the dough has doubled in size, remove it on the counter top.
  • Very gently knead it for a minute.
  • Divide the dough into 16 equal pieces.
  • Each peace will weigh 50 gms approx.
  • Take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface.
  • Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.
  • Repeat the same with remaining pieces.
  • Arrange these ball in the pan.
  • Brush them with oil and cover with a cling film.
  • Let them double in size. This will take anywhere between 30-45 minutes.
  • Meanwhile preheat your oven to 180 degrees Celsius.
  • Before placing the tin in the oven brush the pav with milk.
  • Bake for 30 - 40 minutes or till they are nice and golden.
  • Remove them to a wire rack. Brush with butter.
  • Enjoy them warm with a spicy bhaji or potato vada.

Gobhi ghee roast

Since I saw so many people loving this recipe I was quite intrigued and was compelled to try it.
The twist is that I am a vegetarian so I decided to make it with cauliflower.
I have halved the recipe. Used 250 gms cauliflower florets. I have followed the recipe exactly except for small changes. I have used very little pepper. Secondly I added tamarind pulp only after cauliflower was done. I also added a couple of tablespoon of water while grinding the paste and also while cooking it.
So presenting my Cauliflower ghee roast. Trust me it is to die for. Next time I will try this recipe with baby potatoes.
Thank you Prima and Atul for such a wonderful recipe. My house is smelling heavenly because of star anise.



Ingredients:
Gobhi                           250 gms
Ghee                             3 tbsp
Onion                           2 medium sliced
Curry Leaves              1 sprig
Onion                          1 sliced and fried for garnish

Make a coarse mixture after lightly roasting :

Khus Khus                1 tsp
Saunf                         1 tsp
Star Anise                 1
Coriander Seeds      1 tbsp
Cinnamon                 1 "
‎Black Peppercorn   1/4 tsp
‎ Cumin seeds           1/2 tsp
‎ Green Cardamom  4
‎Laung                        4
Ginger Paste            1/2 tbsp heaped
  Garlic Paste           1/2 tbsp heaped
Onion                       1 small roasted and chopped
Tamarind paste      1 tbsp
Sal                             1/2 tsp
Mustard oil              1 tbsp
Water                        3 tbsp

Method

  1. Make a paste of the above  with little water. Mix 1 tbsp oil in the paste. Now marinate gobhi in the above made paste  for 1 hour.
  2. Heat ghee  on a pan. lots of ghee.
  3. Add  curry leaves and chopped onions.  Once onions  soften add in the marinating gobhi.
  4. Cover and cook on low heat until just done. Take care not to over cook the gobhi.
  5. Sprinkle water from time to time if needed.
  6. Garnish with fried onions and serve hot.

Zucchini Boats

I am always on the lookout for dinner ideas as my husband wants to have something different and not regular dal roti for dinner.  I came across images of Zucchini boats on the internet a few days back, which inspired me to create my own version. I have used Sama rice for the filling. Now this Sama rice has also been languishing in my fridge for months, so decided to put it to good use. You can be really creative with the filling. Use  millets, quinoa, couscous  Paneer or even mince meat.
I had no idea how to cook Sama rice as I was using it for the first time. I soaked it for 20 minutes and then boiled it in salted water like regular rice. It was done in a couple of minutes. I feel soaking it for less time will be a better idea.

I have used tomato pesto, which I had in the fridge but you can use  pasta or pizza sauce.
The filling turned out to be much more than needed, so either you can reduce its quantity or freeze the extra like I did.
These can also be served as finger food at parties. You can make the filling in advance.
When my husband had his first bite his jaw dropped, had never tasted something so good before, said he. Indeed, it was true for me too.




Ingredients

For the filling
Sama rice                        1/2 cup
Water                               4 cups
Bell pepper                     1/2 cup finely chopped
Onion                              1/2 cup finely chopped
Garlic                              4 cloves finely chopped
Green Chilli                   1 finely chopped
Celery                              1 tbsp finely chopped
Tomato pesto                4 tbsp
Pepper pd                      to taste
Salt                                  1 tbsp + extra
Olive oil                          2 tbsp

For the boats
Zucchini                         2 large but firm
Tomato                          1
Basil leaves                    a few
Mozzarella cheese        50 gms
Olive oil                          2 tbsp
Salt                                  to taste
Pepper pd                       to taste

Method

  1. ‎Wash the Zucchini
  2. Cut it into two length wise.
  3. ‎ Carefully remove the pulp leaving a thickness of half an inch all around.
  4. ‎Wrap the Zucchini in cling film and leave it in the fridge.
  5. ‎ Now chop this pulp very fine.
  6. Wash and soak Sama rice for 10 minutes.
  7. Boil 4 cups water in a large sauce pan.
  8. Once it come to boil, add salt and rice.
  9. Be very alert the rice will be be done very quickly.
  10. Strain it. Pour some cold water over it so that it stops cooking further.
  11. It might look a little gooey but don't worry, as it cools, the grains will separate.
  12. In a pan, heat olive oil.
  13. Tip in green chilli and garlic.
  14. Saute for half a minute.
  15. Then tip in onion and Celery.
  16. Cook till both turn soft.
  17. Now add bell peppers and the Zucchini pulp.
  18. ‎Saute for a couple of minutes.
  19. Now add tomato pesto or pizza sauce.
  20. Mix well and add a little salt and pepper powder.
  21. ‎Now add the rice.
  22. Mix everything well and cook till the rice gets all the flavors.
  23. Taste and adjust salt and pepper. Let it be on the higher side because the bland Zucchini will balance it out.
  24. Keep it aside.
  25. Preheat the oven to 200 degrees celsius.
  26. ‎Mix salt and pepper in olive oil and brush the Zucchini generously.
  27. Fill in with the filling prepared. Use as much filling as you can.
  28. Slice the tomato into thin slices.
  29. Place these slices on the filling.
  30. Top it with cheese.
  31. Dip the basil leaves in the oil mixture that we have prepared.
  32. Place them on top of cheese.
  33. Bake these for 25-30 minutes till Zucchini gets tender but not mushy and cheese changes color slightly.
  34. Let it rest for a few minutes before serving.



Eggless Whole wheat Cashew cookies

We love to have a biscuit with our morning cup of tea but all these years it never occurred to me to bake healthy cookies instead of buying biscuits from the market. It's never too late is my motto, so I have created a few cookie recipes, these I feel can be had guilt free.So here is the first recipe. This one is very mildly sweet, but you can always increase the sweetness as per your taste. The recipe mentions date syrup but you can also use jaggery powder or brown sugar. I have tried these with both butter and cold pressed coconut oil. So you can choose between the two or also use  a regular oil. Feel free to use nuts of your choice.

Ingredients
Whole wheat flour     150gms
Oatsmeal                      100 gms
Cashew                         75 gms  
Coconut oil                  75 gms cold pressed
Dates syrup                  75 gms
Flaxseed meal             1 tbsp
Water                             3tbsp
Baking powder            1/2 tsp
Baking soda                 1/4 tsp
Vanilla extract             1tsp

Method
Chop cashew into small bits and keep aside.
Mix Flaxseed powder with water and keep aside.
Beat coconut oil and dates syrup for a couple of minutes.
Add in Flaxseed water mixture and beat to mix.
Now add in vanilla extract and beat to mix.
Tip in half of dry ingredients and beat on speed one of your hand mixer to mix lightly.
Now tip in the cashew bits and rest of the flour.
Beat slowly to just mix in every thing.
If you find the dough to be dry , add water one tablespoon at a time. I end up using 2-3 tbsp.
Cover and keep it in the fridge for minimum half an hour.
Take small portions of the dough, press them with the back of a glass and arrange them  1" apart on a baking sheet lined with parchment paper.
Bake in a preheated oven at 170 degrees for 10-12 minutes till the edges turn brown.
Remove them on a wire rack after 10 minutes.
Store in an airtight container after they have completely cooled down.
Enjoy them with a cup of tea or coffee.

Note : if you want the cookies to be absolutely crisp then, once they are done, leave them in the oven to cool completely

Sunday, July 22, 2018

Cucumber Plum Salad



In this heat and humidity salads are God send. I made a quick salad today with Cucumber, carrot and plum with some seeds, nuts and raisins. 
Raisins are my new found love in salads. 
I like the way they cut the tartness of the dressing. 

Ingredients
Cucumber.          1 very small
Carrot.                1 very small
Plum.                  1
Baby spinach      8-10 leaves
Raisins.               1 tbsp
Sesame seeds      1 tsp
Walnuts               1 tbsp 
Dressing
EVOO.                1 tsp
Lemon juice        1 tsp
Pepper pd.           1/8 tsp
Salt                      1/2 tsp
Mint leaves          2 

Method
Wash and peel carrot and Cucumber.
Chop cucumber into very small cubes.
Using a peeler peel thick strips of carrot. Now cut them into small pieces.
Cut plum also into small pieces. 
Mix Cucumber, carrot, Plum and raisins and keep it in the fridge. 
The juices from the salad will help the raisins to plump up.
Roast walnuts and Sesame seeds.
Wash baby spinach and pat dry.
Mix the dressing ingredients with a whisk . 
To plate: 
Arrange baby spinach. 
Arrange the Cucumber mix on top.
Pour the dressing and toss lightly.  Sprinkle walnuts and Sesame seeds. 
Garnish with mint leaves and serve immediately. 

My One Tablespoon Cookies


The name sounds weird, right?  I was trying a recipe with millets. So I took One Tablespoon of each ingredient so as to make a small test batch. Hence the name.
These cookies have all the healthy ingredients. Please don't be frightened by long list of ingredients. You can use whatever is available with you. Primarily you must have peanut butter and Tahini.
Do a test batch like me and if you like the taste, you can make a large batch. 
I have made these with 1 tbsp oil and without. With oil they are richer where as without oil they were slightly crumbly. 

Ingredients 
Bajra Flour                1 tbsp 
Ragi Flour                 1 tbsp 
Jowar Flour               1 tbsp
Oatsmeal                   1 tbsp
Dessicated coconut   1 tbsp
Peanut butter             1 tbsp
Tahini                        1 tbsp 
Jaggery pd                 1 tbsp
Raisins                      1 tbsp
Dates                         1 chopped
Crushed Peanuts       1 tbsp
Pumpkin seeds          1 tbsp
Baking powder          1/2 tsp
Oil                             1 tbsp 
Water                         1 tbsp

Method 
Whizz all the flours, coconut,  Jaggery pd and baking pd in a food processor. 
Now add peanut butter, Tahini Dates, raisins. 
Whizz again. 
Now add seeds and crushed peanuts. 
Add water and whizz to bring the dough together. 
Check if you need more water. Add a tsp at a time. 
Let the dough rest for atleast 30 minutes. 
Divede the dough into 6 equal parts. 
Press to flatten. 
Keep the cookies on a baking sheet lined with parchment paper. 
Bake at 180 degrees for 8-10 minutes till the edges  become slightly dark. 
Let them sit on the baking sheet for five minutes, then remove them on a wire rack. 
Store in an airtight container once completely cool. 
The name sounds weird, right?  I was trying a recipe with millets. So I took One Tablespoon of each ingredient so as to make a small test batch. Hence the name.
These cookies have all the healthy ingredients. Please don't be frightened by long list of ingredients. You can use whatever is available with you. Primarily you must have peanut butter and Tahini.
Do a test batch like me and if you like the taste, you can make a large batch. 
I have made these with 1 tbsp oil and without. With oil they are richer where as without oil they were slightly crumbly. 

Ingredients 
Bajra Flour 1 tbsp 
Ragi Flour 1 tbsp 
Jowar Flour 1 tbsp
Oatsmeal      1 tbsp
Dessicated coconut 1 tbsp
Peanut butter 1 tbsp
Tahini 1 tbsp 
Jaggery pd 1 tbsp
Raisins 1 tbsp
Dates 1 chopped
Crushed Peanuts 1 tbsp
Pumpkin seeds 1 tbsp
Baking powder 1/2 tsp
Oil 1 tbsp 
Water 1 tbsp

Method 
Whizz all the flours, coconut,  Jaggery pd and baking pd in a food processor. 
Now add peanut butter, Tahini Dates, raisins. 
Whizz again. 
Now add seeds and crushed peanuts. 
Add water and whizz to bring the dough together. 
Check if you need more water. Add a tsp at a time. 
Let the dough rest for atleast 30 minutes. 
Divede the dough into 6 equal parts. 
Press to flatten. 
Keep the cookies on a baking sheet lined with parchment paper. 
Bake at 180 degrees for 8-10 minutes till the edges  become slightly dark. 
Let them sit on the baking sheet for five minutes, then remove them on a wire rack. 
Store in an airtight container once completely cool. 

Tuesday, July 17, 2018

Zucchini Hummus aka Zummus

I am slowly but surely falling in love with this vegetable. Earlier, for me zucchini would always end up only in a stir fry. Then I chanced upon zucchini Fritters, and then zucchini Lasagna and now Zucchini Hummus.
Zucchini hummus or zummus is quite versatile. Have it with pita chips or lavash. It goes very well as a spread in sandwiches.
It's better to make it a day in advance for the flavors to develop really well.
You can increase the quantity of oil as per your taste.
We at home were very impressed with zummus.





















Ingredients

Zucchini                             250 gms
Garlic                                  4  large cloves
Cilantro                              1/4  cup
Salt                                      to taste
Pepper                                to taste
Lemon juice                       1 tsp
Extra virgin olive oil        1 tbsp or more
Tahini                                 2 tbsp
Paprika pd                         1 /4 tsp

Method
  1. Wash and slice zucchini. Brush it with oil.
  2. Sprinkle some salt.
  3. Now roast it on a hot girdle till its soft.
  4. Let it cool completely.
  5. Now blend all the ingredients except oil and lemon juice together into a smooth paste.
  6. Mix in oil and lemon juice.
  7. Taste and adjust seasoning.
  8. Garnish with some extra virgin olive oil and paprika pd
  9. Keep it in the fridge. Stays fresh for a week.

Monday, July 16, 2018

Spicy Peanut Butter



Do you love peanut butter like I do? Then stop buying it from the market. You can easily make it at home. When you make it at home you will realize what you were buying all these years is nowhere close to the product that you have made. 
This one is mildly spicy. You can skip the chilli flakes altogether or add more as per your taste. 
While processing the Peanuts I   realized that they hardly have any oil. This was a real shocker. I have added cold pressed peanut oil which lends it a beautiful flavor. You can also add light olive oil if you don't like enhanced peanut flavor. If you want it of spreadable consistency then you will have to add more oil. 
Churn the peanuts for really long so as to extract all their oil. If you still feel its not spreadable then you add the oil.
There are lot of people who say that additional oil is not needed in making peanut butter but  the recipes that I have read all call for oil. So please use your discretion. If you feel after churning the peanuts, you have got the desired consistency then dont add the oil.
Again, increase the quantity of honey depending on the sweetness you want. 
This is a very forgiving recipe. 
You can taste and adjust the additives. 
No need to refrigerate it. Will stay good for a month. Gives around 200 gms. 

Ingredients
Peanuts  1 cup
Chilli flakes 1 tbsp
Salt 1/2 tsp
Honey 1 tbsp
Peanut oil 1/4 cup

Method
Roast and skin the peanuts. 
In a food processor churn Peanuts, chilli flakes and salt till it becomes a wet mass.
Now add in honey.
In a slow stream add oil with the processor on.
Dont add all the oil at once. Add one tablespoon at a time, check the consistency and add more if needed.
Let everything mix well.
Your peanut butter is ready.
Store it in an airtight glass bottle and keep it in a dark place. 

Watermelon Gazpacho

Gazpacho or Andalusian Gazpacho is a cold soup. A classic of Spanish cuisine, it originated in the southern region of Andalusia.

It  is a blend of raw vegetables. Tomato  gazpacho is quite popular but I prefer watermelon gazpacho as it is not as tart.
It's is quite refreshing in the hot summer months. The best part is it can be made   in advance  and refrigerated as it tastes better the next day.







Ingredients : Makes 2 glasses

Watermelon             2 cups
Cucumber                 1/2 cup
Tomato                      1/2 cup
Onion                         1/4 cup
Jalapeño                    2 slices
Mint                            8-10 leaves
Garlic                          2 cloves
Red wine vinegar     2 tsp
EVOO                         2 tsp
Salt                              to taste
Pepper                        pd to taste

Method
  1. Deseed the watermelon and chop into small cubes.
  2. Similarly cube tomato, cucumber and onion.
  3. If you want you can remove seeds of cucumber and tomato also but I don't.
  4. Make a coarse puree of 1  and 1/2 cup watermelon, tomato cucumber, onion, Jalapeño slices, garlic, and mint in a blender.
  5. Remove in a bowl.
  6. Mix in red wine vinegar, EVOO, salt and pepper pd.
  7. Keep it in the refrigerator for several hours.
  8. Serve topped with remaining watermelon cubes.
  9. Garnish with mint leaves or watermelon slices.

Sunday, July 15, 2018

Strawberry Ice-cream

Wanna beat the heat try out this easy strawberry ice cream. You need just three ingredients. It's eggless yet very creamy. Homemade Strawberry Ice-cream ice so different from store bought. You just can't stop at one scoop.

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream.
If using frozen strawberries like I have done, then let them thaw completely. There should not be a  speck  of ice on them else icicles will find their way into the ice cream.
If you are using fresh strawberries then chop them very fine, mix in  2 tbsp sugar and refrigerate it for a few hours, preferably overnight. They will soften completely. Mash them and mix in the cream mixture.




Ingredients
Fresh cream         100 gms
Condensed milk  100 gms
Strawberry            150 gms.

Method
  1. Beat cream till its really thick.
  2. Add in condensed milk and beat again.
  3. Chop the strawberries and then mash them with a potato masher.
  4. Fold it in the cream mixture.
  5. Now fr

  6. eeze it overnight in an airtight container.
  7. Next morning enjoy it.

Khatte Aloo (Potatoes in tangy yogurt sauce)


While driving to Corbett, on the way we stopped at Bikanerwala. My husband as usual ordered Chole bhatura. I am a big fan of their Raj kachori but could not have it because of bad throat. Next best option seemed Puri Aloo. I was expecting tamatar wale Aloo but what I got instead was khatte Aloo. To be honest I was a tad disappointed because for me Puri is to be served with tamatar wale Aloo. 
But one bite and I was doing happy dance. They were so tasty. While gorging on them I realized that I had not made these at home since ages. 
So first thing I did on coming back home was to make khatte Aloo. 
To get the perfect taste it's essential to use really sour yogurt but in-case you don't have it then use lemon juice as per taste. 



Ingredients

Potatoes.                 5 medium sized
Sour yogurt.           200 gms (3/4 cup)
Tomato.                 1 medium
Mustard oil.           1 tbsp
Mustard seeds.       1/2 tsp 
Cumin seeds.         1/2 tsp
Green Chilli.          1 tsp finely chopped
Ginger                    1 tsp grated
Red chilli.              1 whole
Asaefotida.             a pinch
Red chili pd.           1/2 tsp
Turmeric pd.           1 tsp
Coriander pd.            2 tsp
Garam masala.           1/4 tsp
Chopped coriander     1 tbsp
Salt.                             to taste.
Water.                          1 cup +2 tbsp


Method

Wash and boil potatoes.
Peel and chop into slightly big cubes.
Grind the tomato.
Blend yogurt, tomato puree, chilli pd, Turmeric pd, coriander pd and salt.
Mix in 2 tbsp of hot water to the above mixture. 
Heat oil in a heavy bottom pan.
Add Asaefotida and mustard seeds.
Once they crackle, add Cumin seeds, green chili and red chilli.
Stir, after a few seconds add ginger and stir again.
Now pour the yogurt mixture stirring all the time.
Once you see bubbles on the sides, add 1 cup of water.
Keep stirring till it comes to a boil.
Now add potatoes and let it cook on medium slow for five minutes.
Adjust the gravy. I like it thick. 
Mix in Garam masala and chopped coriander.
Taste and adjust salt. 
Serve hot with roti or poori. 

Homemade Granola

A wonderful snack/breakfast. Have it with milk or yogurt. Add fresh fruits of your choice. You can try variations with flavours. Can also add lemon or orange zest or vanilla to oil and honey mix after it has been warmed. Pecans can be used instead of walnuts.
For kids you can even add chocolate chips after granola has cooled down completely.
Its very easy to make it at home. So why pay a bomb. Homemade granola is not overloaded with sugar. You can add nuts and fruits of your choice.
Chop apricots and peaches (if using).





Ingredients:
Oats                       2 cups
Almonds                 1/2 cup coarsely chopped
Walnuts.                 1/2 cup coarsely chopped
Pumpkin seeds        1/4 cup
Dried fruits             3/4 cup ( a mix of cranberries, raisins, apricots, peaches)
Olive oil                 2 tbsp
Honey                    1/2 cup ( 120ml)
Cinnamon pd          1 tsp
Sea salt                  1/4 tsp

Method:

  1. Preheat oven to 165  degrees C.
  2. In a large bowl, mix together the oats, nuts and cinnamon.
  3. In a saucepan, warm the oil and honey. Stir in salt.
  4.  Pour the liquid over oats and nuts mixture.
  5. Mix it well.
  6. Line a baking sheet with parchment paper or silicon mat and spread the mix evenly.
  7. Bake for 40-45 minutes until golden brown.
  8. After baking for 20 minutes, remove from oven, mix in the seeds.
  9. Bake for another 20-25 minutes, stirring once in between.
  10. When golden brown remove it on a wire rack.
  11. If there are any lumps, break them down. 
  12. Let it cool completely.
  13. Now mix in the dried fruits.
  14. Now store in an air tight container, to retain its freshness & crunchiness.

Saturday, July 14, 2018

Atta biscuits

Do you remember your grandparents or parents taking Atta, sugar and ghee to the nearby bakery and coming back with a big tin full of crispy biscuits. We as kids would happily dunk these in milk or tea and eat them up.
I often remember these biscuits but never got down to try them out. On and off bakers  post  about Atta biscuits would remind me that I have to try them out.
Well yesterday I did take the plunge. One bite of these golden beauties took me down the memory lane, reminding me of my grandmother.
So here is my version of Atta biscuits with a hint of Elaichi. They are pretty close to the ones my grandmother 's.
I have tried these biscuits with both : baking soda and baking powder. The result is same. So feel free to use either. The trick to make them crispy and  melt in your mouth is to beat the ghee and sugar really well for 3-4 minutes.

Ingredients

Atta                     120 gms
Suji                      40 gms
Sugar                  75 gms powderd
Ghee                   75 gms
Baking powder   1/4 tsp
Elaichi pd           1/2 tsp
Milk                    3 tbsp

Method
  1. Sieve Atta, baking soda and Elaichi pd.
  2. Mix in Suji.
  3. Beat sugar and ghee for good 3 minutes.
  4. Now add in the dry ingredients and mix.
  5. Add milk a tbsp at a time and bring the dough together.
  6. Let it rest covered for atleast 30 minutes.
  7. Preheat the oven to 160 degrees.
  8. Take small balls of the dough. Press lightly and then press them with a fork to create a pattern.
  9. Place them 2" apart on a baking tray lined with parchment paper.
  10. Bake for 12-15 minutes till lightly golden.
  11. Leave them in the hot oven for 2 minutes.
  12. Remove them on a wire rack and let them cool completely.
  13. Store in an airtight container.
Note:
Mine were ready in 17 minutes.

Jowar (Sorghum) Salad

Jowar (Sorghum) Thai Salad with peanut butter coconut milk dressing.

With the temperature soaring you want to eat very light food. Salads are really a boon at such times.
I generally look for salads that serve as complete meal. So I try to incorporate either Paneer or whole lentils in my salads.
Today I am sharing a very tasty Thai salad which is made with Jasmin rice but I have used jowar ie sorghum instead of jasmine rice. The peanut butter and coconut milk dressing takes it to another level. There is just a whiff of coconut flavor at the end of each bite.
I have used homemade peanut butter but of course you can use a store bought one.
Ideally you should use Sesame oil but I have used light olive oil.
Since I didn't rice vinegar I used red wine vinegar. Use extra vinegar or lemon juice to make it tangier.
In case you dont find coconut milk powder, use 1/4 cup to 1/2 cup of coconut milk depending on how much coconut flavor you want in the salad.

One cup of raw jowar gives almost three cups of cooked jowar. You can freeze the remaining in portion sizes for future use. Trust me it freezes very well.
To use it, thaw  completely and then pass it through boiling water.
















Ingredients

Jowar                 1 cup
Cucumber         1 cup cubed
Bell pepper       1/2 cup cubed
Carrots               1/2 cup shredded
Onion                 1 /2 cup coarsely chopped
Mango                1 cup cubed
Red cabbage      1/2 cup shredded
Cilantro              1/4 cup

To toast

Cashew              1/4 cup
Sesame seeds   1 tbsp


Dressing
Peanut butter,                 50 gms
Coconut milk powder    1/4 cup
Water                                1/4 cup
Redwine vinegar             1 tbsp
Lemon juice                     2 tsp
Ginger                               2 tsp grated
Garlic                                 1 tsp crushed
Salt                                     to taste
Pepper pd                          to taste
Light olive oil                   1 tbsp
Water                                 to thin the dressing

Method
  • Wash and soak jowar for two hours.
  • Bring 2 cups of water to a boil, add 1/2 tsp of salt and soaked jowar.
  • Let it simmer. When almost all the water has evaporated check for doneness.
  • If you feel it needs further cooking add more cup of water and cook till done.
  • Once done, let it cool completely. Fluff it with a fork and you will get beautiful grains of jowar.
  • Mix these grains with rest of the vegetables and Cilantro. 
  • Cover it with cling film and keep in the fridge.
  • Gently roast cashew nuts and Sesame seeds in a pan till aromatic.
  • Chop the cashew nuts.

  • To prepare the dressing :
  • Mix coconut milk powder in warm water.
  • Blend well so that there are no lumps.
  • Now add peanut butter, red wine vinegar, oil, ginger, garlic, salt and pepper.
  • Blend well.
  • Add little water if you find the dressing too thick

To serve
  • Pour the dressing over the salad.
  • Toss well. 
  • Check for seasoning.
  • Garnish with roasted nuts and seeds.
  • Serve immediately.

Friday, July 13, 2018

Mango Ice-Cream


Before the mangoes disappear from the market let's make mango ice cream. I have been meaning to post this recipe for a long time but some how could never click pictures .It used to get over so fast. Today morning I clicked a pic before announcing to the family that I have made ice-cream. You need just three ingredients. It's eggless yet very creamy. Homemade Mango  Ice-cream  has a very tantalizing flavor . One bite and you know the difference between homemade and store bought. Oh boy!! That strong essence spoils all the fun. 

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream. Keep the cream in the fridge overnight. Chill the bowl and the whisks also before you start beating the cream.

Use the best quality mangoes. While pureeing them don't use water at all.
Whip it a couple of times when it's half set to avoid  icicles in the ice cream. 


















Ingredients
Fresh cream          200 gms
Condensed milk   100 gms
Mango puree        200  gms.
Vanilla extract      1 tsp

Method
Beat cream till its really thick.
Add in condensed milk and beat again.
Fold in  mango puree into the cream mixture.
Taste and add more condensed milk if you find it less sweet. 
Now freeze it for four to five hours. 
Beat it well. 
Repeat the process again after four to five hours. 
Now freeze it overnight. 
Serve it next morning with a sprig of mint. 

Amaranth, Oats, Almond Meal Cookies

In my endeavor to create healthy yet delicious cookies so that you  and I can indulge in guilt free snacking, this is another gem from my kitchen. These are crispy on the edges but soft and chewy in the centre. If you want crispy all the way then then let them sit in the hot oven for some time but keep an eye on them so that they don't burn.
These cookies are  made with alternate flours, contain no baking powder, no baking soda and no sugar.
These are made with Jaggery powder or Shakker and are overloaded with Almonds, pumpkin seeds and raisins.
I have used half butter and half virgin coconut oil, you can use either by itself also.
If you find it tough to beat the fats then keep it in the fridge for an hour and then beat it into a light and airy mass.


Ingredients 
Butter                        40  gms
Coconut oil               40 gms
Amaranth flour        125 gms
Oats flour                  50 gms
Almond meal            50 gms
Jaggery pd                100 gms
Almonds                     25 gms
Pumpkin seeds           20 gms
Raisins                        1/3 cup
Water                          1/4 cup
Ginger pd                       1 tsp

Method
  1. Boil raisins and Jaggery in 1/4 cup water till the mixture thickens. It should be little short of one string consistency.
  2. Keep it aside to cool.
  3. Whip butter and coconut oil using a hand beater.
  4. Beat for 3 minutes or  till its light and fluffy.
  5. Now add in the Jaggery and raisin mixture.
  6. Beat well to mix.
  7. Now tip in the dry ingredients and mix well.
  8. Add Almond pieces and seeds and mix well.
  9. Keep it in the fridge for atleast an hour.
  10. Take small pieces of the dough, flatten between your palms.
  11. Place them 2" apart on a baking sheet lined with parchment paper.
  12. Bake in a preheated oven at 160 degrees celsius for 12-15 minutes.
  13. Keep a close watch after 12 minutes as Amaranth tends to burn very fast.
  14. Let them sit on the baking sheet for atleast 10 minutes before you remove them to a cooling rack.
  15. Store in an airtight container once completely cool.