Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.

Ingredients

Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)

Method

• Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
• Allow it to boil and then simmer for 5 minutes.
• After 5 minutes, switch off the flame and drain the water.
• Keep the water aside and do not throw it away.
• Now take the Red Chillies in a blender and grind it into a smooth paste.
• Use the reserved water to grind this.
• Now place a kadai on the stove and add the Oil.
• Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
• Now add the Red Chilly paste and stir well.
• To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
• Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
• Store this in a Sterilised Bottle for a week.

Quiche

I have never made Quiche at home before and believe you in me, once you make this at home, you will not eat it outside.

When you make this at home it tastes so fresh and yummy. Do try this. usually it is made with eggs, however, I have made it egg less.

Ingredients
Wheat - Oats Tart Shell - 1
Spinach  - 1 Bunch (Washed and Chopped)
Vegetables of You choice - 1 Cup (I have used Baby Corn, Broccoli, Mushroom )
Onion - 1 (Chopped)
Paneer or Cottage Cheese
Milk - 1 Tablespoon
Dry Herbs - 1 Tablespoon or to Taste (I have used Dried Thyme, Rosemary and Oregano)
Black pepper powder - 1/2 teaspoon
Red CHilly Flakes - 1/2 Teaspoon or to taste
Garlic - 3 pods
Cheddar Cheese - 4 Tabespoon or to taste
Olive Oil - 2 Tablespoon
Salt - To taste

Method

• Make the Tart shell as per the recipe.
• In a pan, add the olive Oil and add the Garlic and Onion and saute.
• After a minute, add the vegetables and saute for 2 minutes and then add the spinach and cook for 2 minutes.
• During the cooking if the veggies r greens leave any water don't discard, it will be fine once it is baked. 
• Add Salt and Dry Herbs and Pepper powder and stir and remove from flame.
• Allow it to come to room temperature.
• Meanwhile, mix paneer and Milk and keep it.
• Once the spinach - Veggie mix is cooled add the Paneer - Milk mixture and mix.
• Now take the cooled tart and add the Prepared Veggie-spinach-paneer mixture.
• Sprinkle some dried herbs, chilly flakes on top of them.
• On this add grated Cheese as per your wish, the more the better the taste.
• Bake this for 30-45 minutes or till it is done at 150 C. 
• Cool it completely before slicing.

Eggless Mango Cheese Cake - No Bake, No Egg. 

I have already posted the recipe for Mango Mousse with Mango Glaze. Using that on a biscuit base you get this beauty. The only requirement is you need a Tart Tin or spring form pan to make this. 

If not, you can use any tin with loose bottom or line the regular tin with cling Film so that it hangs over the side so it is easy to pull the cake. 

As I was busy with guests that day, I forgot to coer it with cling film and hence the Ice coating on top. Nevertheless, it tasted yum. So remember to cover it with Cling Film. 

Ingredients

For the Base:
Biscuit - 30-40 (I used 1 big packet of Marie)
Melted Butter - 100 Grams

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Powder the biscuit using blender or hand.
• Melt the butter and add the powdered biscuit to it and mix well.
• Take your Tart tin or Spring form pan and using your fingers spread the biscuit-Butter mixture. 
• Press to form a even base and put this fridge for 10 minutes. 
• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Ravioli - With Spinach and Cheese Filling

For this week Lunch Menu, I decided to make something Italian. So I decided to make Ravioli.

As I am someone who is not so in favour of ready made store bought stuffs, so I made the Raioli sheets myself. However, I believe the ready-made Ravioli sheets are available in some supermarkets.

Even If they are not available, you can always use Lasagne sheets to make these Ravioli.

I have made the Ravioli sheets egg-less, if you want you can make it with egg. If you add egg, the Ravioli sheets will be more shiny and you can roll them super thin.

OK, now lets go on to the recipe.

For the Outer Layer:

Maida - 1 Cup
Oil - 4 Tablespoon (Preferably Olive Oil
Egg - 1 (Optional)
Salt - As per Taste

For the Filling:

Spinach - 2 Cups
Shredded Cheese - 1/2 Cup (I used Cheddar)
Onion - 1 Cup (Finely Chopped)

For White Sauce:

Butter - 100 Grams
Maida - 2 Cups
Milk - 4 Cups

For Topping:

Tomato Sauce - 2 Tablespoon
Chilly Sauce - 1 Tablespoon
Oregano/ Italian Seasoning
Black Pepper Powder
Cheese - 1/4 Cup (I used Mozzarella and Parmesan)

Method

Knead the dough using Madia,Oil and Salt and appropriate amount of water.

The dough should be soft and not sticky. Rest this aside for 15 minutes.

Meanwhile, steam the Spinach/palak. Don't add water to the Palak. Pour water in a bowl and in that place the bowl with Palak and steam cook it.

Run the steamed cooked palak in the mixer and make a Paste.

In a pan, add 1 teaspoon of Oil/Butter and onions and fry it.To this add the Palak/Spinach paste,salt,Black Pepper powder, cheese,Oregano and sute and keep it aside.

Take the dough and spread it like Chappathis. This should be thin. Now using a Pizza cutter or knife, cut them into squares. Use Madia for dusting on the surface so the dough does not stick to the surface you are working on. Dont do this under fan as the dough will dry out faster.

Place one square then add the filling and cover it with another square piece. Seal it from all sides by folding or using water.

Meanwhile take a pot with broad mouth and add lots of water and bring it to boil and then add a teaspoon of oil. To this add the prepared raviolis (Sheets with the stuffing) and coo them. It would sit down of the pot in the beginning and once it is cooked it will come up.

Once the Ravioli comes up, remove them using a slotted ladle. place them in a greased baking tray.

Now make white sauce with the given measurements. The white sauce should be of Dosa Batter consistency. For white Sauce recipe, refer to my Pasta Recipe.

Now add the white sauce onto the Ravioli placed on the baking tray.

Then add some Tomato Sauce and Chilli Sauce.

Bake this in a preheated oven for 10-15 minutes at 180C.

Once Baked add required amount of Cheese and Keep it in Oven for 1 minute.

The Baking should not be overdone as the Ravioli and white sauce will not stick to each other. So cook for 10 minutes and if required for may be further by 2-5 minutes.

We will know the Dish is baked when the white sauce becomes thick.

You can serve this with Foccaccia and Tomato Soup.

Melting Moments Cookies

I love cookies. It is been quite some time I made cookies. If my memory is right the last time I made cookies was the Scottish Cookies. So I decided to bake some Cookies for this weekend.

So picked this recipe from my most Favorite website of VahChef. This website is my Go To website for all recipes. This is the website where I search for any of my recipes and the recipes given by Vahchef is 100% fool Proof. You can Half the recipe if you want. This recipe gave me about 2 Dozens of cookies.

Ingredients

Maida/AFP - 200 Grams
Butter - 100 Grams (At room Temperature)
Sugar - 120 Grams
Vanilla Essence - Few Drops
Egg - 1

Milk - 2 Tablespoon  2 Tablespoon
CornFlakes - 3-4 Tablespoons

Method

In a Mixing bowl, cream the butter and sugar. To this add egg and milk and mix it well.

To this add the maida and mix. Don't knead too much. This mixture will be little sticky and that's how we want this mixture to be.

Crush the cornflakes using your fingertips and keep it aside. In another small bowl keep 2 tablespoon of milk.

Now dust you hands with maida and take a marble size ball of the mixture and dip it in the milk and then roll it in crushed cornflakes.

Arrange this in the Baking tray lined with aluminium Foil.

Bake the cookies at 180C for 20-25 minutes. (Each oven is different so keep a close eye after 15 minutes).

The Cornflakes helps in retaining the shape of the cookies and also makes the cookies super crunchy.

Pasta with White Sauce

I love Pasta. I rarely make it with white sauce, I usually make Pasta - Fatafat style. But this time, I decided to make multiple layers with white sauce and bake it. So I made a bed of potatoes, then a bed of mushroom and Broccoli, then the pasta and the white sauce. SO I am going to write the recipes layer by layer.

Based on your taste and time, you can make all layers or just make couple of layers and enjoy. If you do not have a OTG, you need not bake it, you can just leave it on low flame on the stove top.

Ingredients

Pasta - 2 Cups (Pasta of your choice, cooked as per instructions in the packet till it is Al Dente)
Potatoes - 2 (Skin peeled and Sliced)
Broccoli - 1 (Large Floret)
Tomato Puree - 1/2 Cup
Garlic - 15 Pods
Button Mushroom - 10 Nos
Maida - 1/4 Cup
Unsalted Butter - 1/4 Cup
GarlicPowder - 1/4 Teaspoon
Milk - 1/2 Cup
Black pepper powder - 1/2 teaspoon
Red Chilly Flakes - 3 Tablespoon or to taste
Italian Seasoning Mix - 2 Tablespoon (Available readily in supermarket) or else use any dry herbs like Oregano,Thyme,Rosemary etc
Cheese - As per your choice (I used Mozzarella and Cheddar cheese)
Olive Oil and Salt

Method

First Layer - Potatoes
In a Pan, add some olive oil. Once it s warm, place the Potatoes slices on the pan. Cook till it is done and then flip it again. Season it with Red Chilli flakes, Italian herbs and Garlic powder.

Second Layer - Mushroom
In the pan, add some olive oil to this add about 4-5 crushed garlic, tomato puree and cook well. Then add some red chilli flakes,salt, Italian seasoning and saute. To this add the mushrooms and cook for 5- 8 minutes and keep it aside.

Third Layer - Broccoli
In a pan, add some olive oil and 2 crushed garlic and add the Broccoli and saute for 3-5 minutes or till it is cooked. Season it with chilli flakes, Italian seasoning and salt.

Final Layer - Basic White Sauce 

In a pan add the butter and once it starts to melt add the Maida and roast for 5-8 minutes or till the raw flavour of the maida leaves. Now, remove it from flame and allow it o cool to room temperature. Meanwhile, boil the milk.

Once the Maida - Butter mixture (it is called as Roux) is at room temperature, slowly add the warm milk and mix. Add the milk little by little to Roux and mix. I generally use whisk to make the mixture. Mix till it becomes a smooth mixture.

Now place this on the stove on a low to medium flame and cook it. We will know it is done when the mixture nicely coats the back of the wooden spoon. It will be of Dosa Batter consistency.

You can make this White Sauce in advance and store it in refrigerator.

To this add Black pepper powder, Chilli flakes, Italian Seasoning and salt.

Now take a baking tray and smear some olive oil on it. First place the potato slices, then add the

Mushroom layer and spread it nicely, then place the Broccoli on them , then add the cooked Pasta and finally pour the White sauce.On top of it spread some grated cheese.

I added grated cheese, Italian seasoning between each layer , this step is optional.

I baked this layered Pasta at 180C for 20 minutes , this step is completely optional. I did it to melt the cheese. If your ingredients are even slightly warm the cheese will melt.

Thai Red Spicy Rice

I have already posted the Thai green Curry Recipe. I made Thai Red Rice to go along with this. 

I have already posted the recipe for the Thai Red Curry. This spicy rice is made with the Thai Red Curry.

I used Jasmine Rice to make this recipe, however, if you are not used to this then you can use Basmati rice or any regular long grain rice.

Ingredients
Rice - 2 Cups
Water - 4 Cups
Onion- 2
Baby Potato - 2 cups (Boiled,peeled and poked)
Dry Chillies - 8
Lemon Grass/Lemon Rind - Little
Garlic - 6
Galangal - 2 inches (You can use normal Ginger also)
Corinader seeds - 1 Tablespoon
Jeera/Cumin Seeds - 2 teaspoon
Pepper corns - 1/2 Teaspoon
Salt and oil.

Method

Boil the Onion in water. Meanwhile in a dry kadai, dry roast Coriander seeds,Cumin seeds, peppercorns.
No Need to roast them too much, just roast them till the aroma comes.

Remove the onion from the water. In a blender, add the roasted ingredients,onion,ginger,dry chillies,Lemon Grass and grind it. This is the Thai Red Curry. You can store in freezer for up to 10 days.

Wash and soak the rice for atleast 30 minutes. 

Meanwhile, take a kadhai and add a teaspoon of oil and toss the boiled,peeled and poked for couple of minutes with salt and keep it aside. 

In kadhai, add some oil, add the Thai Red Curry and cook till the raw smell goes off. then add the Potatoes,salt,coriander leaves and cook till everything comes together.

To this add the water from the rice and bring it to boil and then add the rice and salt and cook it covered.

Once it is cooked, garnish with steamed corn,basil leaves, groundnuts and sprouted moong and serve (As I packed this for lunch, I did not do the garnishing.  It tastes good without the garnishing too)

Thai Green Curry

I was so bored with the dal, Sambhar so wanted to have some other cuisine. Usually I make Italian cuisine,but this time I did Thai cuisine.

I did not have lemon grass, Galangal etc so I substituted with what was available in my pantry. The taste was still good. In this recipe I will tell what is usually used and what substitution I used.

Ingredients

Coriander Leaves - 1/2 Cup
Pudinah Leaves - 1 Bunch
Green Chillies - 6 Pieces
Onion - 2 (Boiled)
Galangal -  1 inch (I used regular Ginger)
Basil leaves - 1 Handful
Lemon Grass - 1 Tablespoon (I used Lemon Juice)
Garlic pods - 8
Broccoli - 1 Floret
Paneer-1/2 Cup (Added as per my chioce, the original green curry will not have Paneer)
Carrot - 1/2 Cup
Capsicum - 1 cup
Mushroom - 1 cup
Baby Corn - 1 Cup (Boiled, I skipped this as I did not have them)
Coconut Milk -1/2 cup (First Milk - Refer to the tips section of the Coconut Milk Rice Recipe)
Salt - To taste
Butter or Olive oil (I mixed both)

Method

 In a blender, add the boiled onion,basil leaves, garlic coriander leaves,pudinah leaves,green chillies,ginger and grind it into a smooth paste. This can be stored in freezer for 7 - 10 days.

In a pan, add some butter or olive oil. Cook the paste till the Raw flavor is gone. Then add the vegetables (Broccoli,mushroom,carrot,capsicum) and cook.

After few minutes add water and salt and cook for few minutes. After 5-8 minutes of cooking , add the coconut milk.

After adding the coconut do not cook for long, just cook till it boils once.

Then remove it from heat and garnish it with baby corn and some basil leaves. Enjoy it with Thai Red Spicy Rice.

Apple Roulade/Apple Rolls with Homemade Apple Sauce

I just cant say enough about this recipe. Thanks to Trick and Treat for this recipe. It was such a hit at home. My mom,Dad and Hubby were hogging this. They all just loved it. The aroma while baking was heavenly.

If you have an Oven, this is a must try. If you don't make this, believe me you are missing a great recipe.

Ingredients

For Homemade Apple Sauce
Medium Apple - 3 Medium (I used Fuji)

Brown Sugar - 4 Tablespoon

Lemon Juice - 1 Tablespoon
Cinnamon Powder - 1 Tablespoon

For the Bread
Luke Warm Milk - 3/4 Cup
Dry Yeast - 1/2 Teaspoon
Maida /All purpose flour - 2 Cups
Salt - 1/2 Teaspoon
Melted Butter - 1/4 Cup

Method

Homemade Apple Sauce
Core and Grate the apple. In a pan,place the apple and add the Brown Sugar and put it on a medium flame. Keep stirring for about 5 minutes.

After 5 minutes, add the Cinnamon Powder and Lemon Juice and cook for 8 1- minutes, till it comes to a spread consistency with all water gone. Keep this aside.

Now in a mixing bowl, add the Lukewarm milk, sugar and salt and mix well. To this add the yeast and give it a mix. Cover it and let it sit for 5 minutes or till frothy.

To this yeast mixture, add the Maida,Butter and Knead well in to pliable smooth Dough. It may take 8-10 minutes.

Transfer the dough to a greased vessel and keep it aside for 1 hour or till it is doubled.

Once it has doubled, take the dough and knock it down.

On a floured surface, place the dough and using a rolling pin spread it into a rectangular shape.

On this , spread the apple sauce. Leave a 1 inch space on all sides.

Now, start rolling lengthwise into a log. Transfer this into a greased baking tray and allow it to rest for 30 minutes.

Bake this for 25-30 minutes in a pre heated oven at 160C.

Olive Oil Crackers

I got this recipe from here. I always wanted to make Crackers. So as soon as I found this recipe I made it the same weekend.

It was light,Fluffy and easy to make. The only time consuming part is rolling them.

It was tasting great with Salad or Tea.

Ingredients

All Purpose Flour/Maida - 20 Grams
Whole Wheat Flour - 50 Grams
Baking Powder - 1 Teaspoon
Warm Water - 115 Ml
Olive Oil - 25 Ml
Salt - Per Taste
Red chilli Powder - 1 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Oregano - 1 Tablespoon (Optional)

Method

In  a mixing bowl, add all the ingredients and knead well till you get a soft and sift dough.

Cover the dough with a cling film, and allow it to rest in refrigerator for an hour.

After an hour, bring the dough to a floured surface. Please use very little flour so that the Crackers does not get floury.

After kneading, divide them into small portions and using a roll pin roll them into thin Circles or any shape of your choice.

I actually took 1/4th of dough, rolled them into thin sheets and used a cookie cutter and cut them into circles.

Meanwhile, Pre heat the oven at 220c for 15 minutes. Line a baking tray with Aluminium foil and grease it with olive oil.

Place the rolled crackers on the Lined Baking Tray and Bake at 220c for 5-7 minutes.

Keep a close eyes as the cooking time varies on how Thin the Crackers are. They tend to burn soon as do keep a close eyes.

Sending this recipe to the Vegan Thursday hosted by Priya at http://priyaeasyntastyrecipes.blogspot.in/

Foccaccia Bread


Foccaccia is a Flat Oven baked Italian Bread. I love them with my Pasta. The aroma of the Oregano and Olive oil is amazing. The good thing about this bread is that you can add the topping as per your choice. This Bread is an amazing accompaniment for Pasta and Soup.

Ingredients

 All Purpose Flour/Maida - 4.5 Cups
Olive Oil - 1/4 Cup + for greasing
Salt - 1 Teaspoon
Active Yeast - 2 Teaspoon
Sugar - 1 Tablespoon
Seasoning - As per your choice (I used Chilli Flakes,Thyme,Rosemary,Oregano and Grated Garlic)

Method

Take a cup of warm water and add salt and sugar to it and mix well. Then add the yeast and mix well and let it rest for 5 minutes or till it is frothy.

In a mixing Bowl add the Maida,yeast mixture and Olive oil and knead well. If you have a Stand Mixer or Food Processor you can use it for kneading.

Grease a Baking tray with some olive oil and spread the dough in the tray. Cover it loosely with a damp Kitchen Towel and let it raise for 1.5-2 Hours.

After the dough has raised,make indents for every inch. On top of it Brush the Olive oil dressing. ( Mix Olive oil with seasoning of your choice and very little Salt)

Now,let it rest for 30-45 minutes. Pre heat the Oven for 15 minutes at 200c.

Then Bake the Foccaccia for 10 minutes at 220c. Each oven is different so keep a close eyes.

Garlic Bread

Who does not love the Garlic Bread that we get in Pizza Outlets. I order Pizza mainly for the Garlic read. I got this recipe from here.

I make this very often as it is become the favourite in our house. The pic is not so great,but believe me it is very tasty. Before I could take some pics,my hubby finished it.

Ingredients

Maida/all purpose flour - 1.5 Cups
Yeast - 1 teaspoon
Warm Water - 1/2 Cup
Olive oil - 3 Tablespoon
Chilli Flakes - 1 Teaspoon
Rosemary/Thyme or Italian Seasoning - 2 Tablespoon
Garlic - 6 Crushed
Salt

Method

In a vessel, take warm water (Not hot,just lukewarm otherwise The Yeast will not work) add salt and add the yeast and keep it aside for 5 minutes or till it is frothy.

In a mixing bowl, add the Flour,olive oil and the yeast mixture and knead a soft and springy dough.

Cover it with a plate or cloth napkin, let it rest for 1 hour or till it doubles.

Then take it to a floured surface, knead for 10 minutes. Now add half the quantity of the following ingredients : Garlic,Chilli flakes and Italian Seasoning.

Then set it aside for another 30 minutes or till it is doubled.

After 30 minutes, transfer to the floured surface and roll it slightly like a semicircle.

Then brush some olive oil and sprinkle rest of the Garlic,Chilli Flakes and Italian Seasoning.

Line a baking tray with aluminium foil and smear some olive oil on the foil. Transfer the dough to he baking tray.

Cut vertical strips using a knife.

Bake in a Pre heated Oven at 220C for 20 minutes. Every Oven is different so keep a close eyes.

Golden Fried Baby Corn/Baby Corn Fry

Want a quick Snack that will be ready in a jiffy? Try this. Super Easy,Super Quick and Super Tasty.

Ingredients

Baby Corn - 10
Corn Flour/Rice Flour/Maida (APF) - 1 Teaspoon each
Chilly powder - 1 Teaspoon or to taste
Salt and Oil.
Chat Masala - for seasoning (Optional)

Method

In a mixing bowl, add the Baby corn ,flour, salt and chilly Powder  and leave it aside for 10 minutes.

Meanwhile In a pan, heat oil for deep frying.

Drop the corn one by one, fry them and remove them to a paper napkin.

After removing the excess oil, arrange it on a plate and add a dash of Chat Masala and serve hot.

Tips

• If you don't have all flour, just add Maida and it will still taste good
• Mine was so tender so I did not Parboil,otherwise you need to need parboil them

Braided Bread

This Bread was in my To Do list for a long time. (Source: Chefinyou) Last week I decided to bake it. It was so light,delicious and Hmmmm. I was tasting fantastic without any butter or Jam or any preservatives.

Even though it looks difficult, it is pretty simple to make.

Ingredients

Maida/All purpose flour - 3 and 3/4 Cups
Egg - 1
Salt - 1 teaspoon or to taste
Butter - 4 Tablespoon (At room temperature)
Luke warm Milk - 1 Cup
Dry Active Yeast - 1 Tablepsoom
Sugar - 1 Teaspoon

Method

In a vessel, mix the sugar and salt well. To this add the lukewarm milk and stir well.

To this mixture, add the Yeast and close and leave it aside for 5 minutes.

In another bowl, take the all purpose flour,add egg,Butter, yeast mixture and knead it into a smooth dough.

Cover the Dough with a wet kitchen cloth and allow it to sit for 1 hour or till it doubles.

Once the dough is doubled, take it to a floured surface and knead it softly

Then divide the dough into 3 equal portions.

Roll each portion into thing long ropes.Place each next to each other with a 1 inch distance.

Bring all of them together at one end. Now start braiding them by bringing the right rope to the centre and so on. (Just like how we braid our hair, it is very simple)

Tuck the lower end below the Braid.Give a wash to the bread. I brushed some olive oil on top of the bread.

You can wash it with butter/egg/milk or water.

Place this on a greased Baking tray. (I greased them with Olive oil. You can use Olive oil or butter)

Cover this with a wet kitchen towel and allow it to raise for 30 minutes.

Then bake it at 220 Degree Celsius for 30-40 minutes. (I grilled for 5 minutes to get the golden colour).

Even oven is different,so keep an close eye so that you don't burn your bread.

Let them cool and rub with butter on top (Optional,I did not do it though)

Masala Stuffed Bun

I am in a baking spree of making breads. Last time, when I made Masala Buns my hubby said that he wants to have Stuffed Bun. So I decided to experiment with Masala Stuffing. Then he said he wants it with Indian Masala stuffing. So I decided to make this Bun and believe me it turned out super delicious.

Ingredients

Maida (All Purpose Flour) - 1.5 Cups
Warm Milk - 1/4 Cup

Water - 1/4 Cup
Salt - 1/2 Teaspoon
Sugar - 1 Tablespoon
Dry Instant Yeast - 3/4 Tablespoon.
Olive Oil - 3 Tablespoon

For stuffing

Vegetables of your choice - 1/2 Cup (Boiled)
Potato - 1 Cup (Boiled and mashed)
Onion - 1 (Small,finely chopped)
Cumin - 1/4 Teaspoon
Chilly powder - 1/4 Tablespoon
Coriander Powder - 1/4 Tablespoon
Turmeric Powder - a Pinch
Garam Masala - 1/4 Teaspoon
Oil and Salt

Method

In a vessel, add the lukewarm milk,sugar and salt and then add the Yeast and mix well. Leave it aside for 5 minutes or till it becomes frothy.

Meanwhile in a vessel, take the Maida,add the olive oil,water and yeast mixture and knead it.

Then cover the vessel it a cling film or plate and set it aside for 1 hour or till it doubles in quantity.

Once the dough is doubled, take it on a floured surface and knead it to a soft smooth dough.

Divide the dough into equal portions and make it into smooth balls.

On a floured surface, using a rolling pin roll the balls into small flat roundels.

Then place the stuffing and make it into a ball.

Place a aluminium foil on the baking tray and grease the foil with Olive oil.

Place the stuffed balls in the tray and leave it aside for 15-20 minutes. Cover it with a wet towel during this time.

Place this in a pre heated oven at 220 Celsius for 15 - 20 minutes.


For Stuffing:

In a Kadai, add little oil and add the Jeera (cumin) and allow it to crackle. Then add the onion and sauté for 2 minutes. Then add the all the dry masala ingredients and sauté till the raw flavour goes.

Then add the mashed potato and vegetable vegetable and sauté for 3-5 minutes.

Allow it to cool down and then make balls with the stuffing.

The stuffing should be half size of the Maida balls.


Inspired by Rakskitchen.

Caramel Custard

This is my Mom's favorite dish. So whenever I make this, she eats like a kiddo. This recipe is very simple and needs very few ingredients.

As I made it exclusively for my mom this time, the caramel is very less in the picture. However, if you use the measurements I have given in the recipe, you will get enough caramel sauce.

Ingredients

Caramel
Sugar - 20 grams
Water - 2-4 Tablespoon

Custard
Egg - 3
Vanilla Essence - 1 Tablespoon
Sugar - 50 grams
Milk - 500 ml

Method

For Caramel
In a Pan, add the sugar and add little water. Add just enough water to get the sugar wet. Stir it continuously.till it turns into light brown colour and immediately pour into the tray the custard is to be made.
The process will take only couple of minutes, so keep a close watch or else the sugar will get burnt.

For Custard
Blend egg,sugar,milk and vanilla essence using a whisk or hand blender. Ensure there is no lumps. Then pour this mixture into the tray which is coated with caramel.

Bake it in the oven for 45 minutes at 150 C. Refrigerate and serve with fruits or ICe Cream.

Donuts
Donuts...Hmmmm... Tell me one person who does not like this...Whenever I visit CCD I never leave without tasting Donuts.. I always thought I was baked and found that it is  deep fried only couple of years ago.

I learnt how to make this dish from Menu Rani Chellam's TV show. I miss her show these days.

When I made this and gave it to my Dad he just could not believe that I made it from the scratch.. He thought that I bought the Donut base (Don't know whether they sell it) and applied chocolate sauce and gave him. It was that yummy !!!

As most of us in our house are not Egg fans I try to make my recipes Eggless, however, if you want you can always add egg as I would give a shine and binding.

Ok now to the recipe.

Maida/All purpose Flour - 1 Cup
Yeast - 1 Teaspoon
Sugar - 1 Teaspoon
Salt - a Pinch
Luke warm Milk - as required

Method

I used Dry active yeast. So the first step for me was to activate the yeast. Click here to find out how to activate Yeast.

In this recipe I used milk to activate the Yeast.

Then add the Yeast milk and lukewarm milk and make a soft dough. Set aside for 5-10 minutes.

Then dust a clean surface with All purpose flour. Using a rolling pin flatten the dough.

I rolled it to make 1/2 inch thick flat dough. Then using a cutter (I used a round shaped vessel and bottle cap) cut them into circles and in each circle make a small circle in the centre. (For this I used Bottle cap).

In a greased baking tray, place these donuts and cover it with a wet kitchen towel. Covering it with wet towel prevents it from drying

Leave it for 30 minutes. After 30 minutes, it would have doubled in volume.

In a kadai, heat some cooking oil and fry these donuts. Please remember the oil should not be too hot. It should be just hot. SOme else, your donuts will burn and will not get cooked.

After cooling the donuts you can glaze with chocolate sauce or just some powdered sugar.

If you have noticed, the number of donuts for glazing went down as My hubby started eating the donuts even before I could glaze it.

Look at my post on How to Do Chocolate Glazing

Falafel

Usually Falafel is served with Tahini Dip, in a Pita bread.However, Falafel is very tasty without anything else at all. Falafel is a Arab dish, which is deep fried Chickpeas Patty.

Ingredients
Chick Peas/Kabuli Channa - 250 Gms
Garlic Cloves - 2
Coriander/Parsley - handful
Green CHilly - 2
Onion -1 (Optional)
Salt,pepper and Oil
Flour - 2 Tablespoon (Rice flour/Chickpea flour)
3/4 Teaspoon Baking soda
Cumin Powder - 1 teaspoon

Method

Soak the chickpeas overnight. Then in a blender add soaked chickpeas, onion,coriander leaves,onion,garlic,green chilly and grind into a breadcrumb consistency.

Remove this to a vessel, add salt,pepper,cumin powder,flour,baking soda and mix.

Make small patty using this mixture and deep fry them in oil.

Ensure that the oil is hot,but not too hot.

Mushroom Manchurian

Mushroom is my Hubby's favourite. He was asking me to make the Manchurian for a long time. So the other day, when I made Fried Rice , I served it with this and he really loved it.

Ingredients

Mushroom  - 1 Box (Washed,dried and cut into halves)
Cornflour - 1+ 1 Tablespoon
Rice Flour -  1/2 Tablespoon
Ginger Garlic Paste - 1/4 teaspoon
Soya Sauce/Chilli Sauce/Vinegar - a dash 
Manchurian Gravy - 1/2 Cup
Garlic - 10 (finely chopped)
Ginger - 1/2 inch (finely chopped)
Spring Onion - 1 Tablespoon (finely chopped)
Capsicum - 1/4 cup (finely chopped - optional)

Method

•  In a vessel, sprinkle courflour,rice flour,salt,ginger garlic paste,soya sauce,chilly sauce,vinegar and mix.
• Now add mushroom and toss it.
• In a kadai,please heat some oil and fry the mushroom.
• Keep in a paper towel.
• In a wok, add a tablespoon of oil and heat it to the smoking point. 
• Then add the garlic, Ginger,onion and Capsicum and saute  for 1-2 minutes.
• Then add the base for manchurian gravy and cook for a minute.
• Then add fried Mushroom and cook for a minute.
• While this is happening, take a tablespoon of Cornflour and mix it well little water.
• Adding the cornflour water thickens the gravy and also gives it a shine. 
• Then add the cornflour water,salt and spring onion and serve hot with Vegetable Fried Rice. 

Schezuan vegetable fried Rice

Who does not like Chinese? Or should I say Indo Chinese food.. When I had authentic Chinese I did not  like it at all. So I decided to stick on to Indo Chinese Food.

Fine, now lets look at the recipe. 

Ingredients

Schezuan Sauce - 1 Tablespoon (Adjust to your taste)
Rice  - 2 cups
Capsicum- 1/4 (Finely Chopped)
Cabbage - 1/2 Cup (Finely Chopped)
Other Vegetables - 1/4 cup (Finely Chopped)
Garlic- 10 (Peeled and Finely chopped)
Ginger -1/2 inch (Peeled and finely chopped)
Spring Onion - 1 Bunch (Washed and finely chopped)
Soya Sauce - 1/4 Teaspoon
Chilli Sauce  - 1/4 Teaspoon
Vinegar  - 1/4 Teaspoon
Ajinomoto  - 1/4 Teaspoon
Salt and Oil

Method

In a wok, heat some oil to the smoking point. Then quickly add garlic,Ginger,onion (from the spring onion) and Saute. 

Then add the cabbage and other veg and saute them. Then add the Schezuan Sauce and cook for 2 minutes.

Then add the Soya sauce,chilli sauce,vinegar,salt and ajinomoto and Saute.

Now add the rice and saute. Garnish with Spring Onion. Serve with Paneer Manchurian or Mushroom Manchurian.

How to cook the Rice for Chinese fried Rice

• Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
• Boil 6 to 8 cups of water, add salt
• Add the rice to the boiling water. Cook till the rice is 3/4th cooked.
• Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.