Posted in cakes

Pistachio and Rose Cake (Egg-less) Recipe

IMG_6097Pistachio and Rose Cake – Moist and fluffy egg-less Pistachio cake flavored with rose essence. 

I have used whole wheat flour along with refined flour for preparing cake batter. You can replace it completely with refined flour, if you like. Also, do not forget to sprinkle chopped pistachio pieces over cake batter as they provide a delicious nutty flavor to cake, when roasted.

INGREDIENTS

  • 1/2 Cup Whole Wheat Flour
  • 3/4 Cup Refined Flour 
  • 11/4 Cup Sugar (Powdered)
  • 1 Tsp Baking Powder
  • 1/2 Tsp  Baking Soda
  • 1/2 Tsp Salt
  • 1/2 cup Olive Oil/ Cooking Oil
  • 1 Tbsp Vinegar
  • 1 Tsp Rose Essence
  • 1/2 Cup Chopped Pistachio
  • 11/2 Tbsp Chopped Pistachio (For Garnishing)
  • 3/4 Cup Cold Water

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METHOD 

  1. Grease a 7″ round baking tin with butter/oil. Sprinkle flour on all sides of the tin and tap it to remove excess flour. This simple step converts your regular tin into a non-stick tin. 
  2. Preheat oven at 180 °C for 10 minutes.
  3. Sieve whole wheat flour, refined flour, sugar, baking powder, baking soda and salt together in a big bowl.
  4. In another bowl, pour oil, vinegar, rose essence and cold water. Whisk it.
  5. Add dry mixture into wet mixture, a few tablespoons at a time and mix well. Repeat the process till all of dry mixture is finished.
  6. Add 1/2 cup of chopped pistachio pieces in the batter and gently mix. 
  7. Pour the mixture into a greased baking tin and sprinkle remaining chopped pistachio pieces over the batter.
  8. Bake at 180 °C in a preheated oven for 35 minutes.IMG_6091
  9. Place the toothpick in the center of the cake to check if it comes clean.
  10. If it does not come clean , bake again for 8-10 minutes and repeat the toothpick test.
  11. Once cake is ready, demould it and wait for cake to cool down completely. 
  12. Cut cake into slices and serve.

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Posted in bread, snack

Matar Kulcha (Multigrain) Recipe

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Matar Kulcha – Popular street food of North India.

Matar are dried white peas which are produced by harvesting the peapods when they are fully mature and then drying them. They are also known as safed vatana. No oil is required for preparing matar for matar kulcha. Also, very easy to prepare. It just requires soaking and boiling them with ginger along with a few powdered spices and finally adding a few chopped vegetables to it. 

Kulcha is a type of leavened bread which is prepared with refined flour. It is usually served with matar/chola and this street food is popularly known as matar kulcha/chola kulcha in North India. Sometimes, kulchas are also stuffed with potato or cottage cheese (paneer) and then served.

These kulchas have been made healthier by replacing 70% of refined flour with multigrain flour. 

Kulchas can be prepared in advance and stored. Just warm them a bit on tava at the time of serving.

INGREDIENTS

For Matar

  • 1 Cup Safed Vatana (White Peas)
  • 1″ Ginger (Grated)
  • 1 Tsp Cumin Seeds Powder
  • 1/4 Tsp Garam Masala
  • 1/2 Tsp Red Chilli Powder
  • 2 Onion (Chopped)
  • 2 Tomatoes (Chopped)
  • 2 Green Chillies (Chopped)
  • 1 1/2 Tsp Lemon Juice
  • Coriander Leaves (Chopped)
  • Salt 

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For Kulcha

  • 175 Gms. Multigrain Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil
  • Onion Seeds
  • Sesame Seeds

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Serves: 6 Kulcha

METHOD

For Matar

  1. Soak safed vatana for 5-6 hours in warm water or overnight.
  2. Transfer them to a pressure cooker along with three cups of water.
  3. Add grated ginger, cumin seeds powder, garam masala, red chilli powder and salt.
  4. Boil safed vatana for 25-30 minutes.
  5. Add chopped onion, chopped tomato, chopped green chillies, chopped coriander leaves and lemon juice. Mix all ingredients well.
  6. Relish with baked kulcha.

For Kulcha

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Dough is ready to be shaped.
  11. Divide dough into 6 equal portions.
  12. Roll each portion , oval or round shape and transfer them to a baking tray (lined with parchment paper.
  13. Bake kulchas at 210°C in a preheated oven for 8-10 minutes.
  14. Cover them with a kitchen towel and store in an airtight container once cooled down.

 

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Posted in bread

Multigrain Kulcha Recipe

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Kulcha is a type of leavened bread which is prepared with refined flour. It is usually served with matar/chola and this street food is popularly known as matar kulcha/chola kulcha in North India. Sometimes, kulchas are also stuffed with potato or cottage cheese (paneer) and then served.

These kulchas been been made healthier by replacing 70% of refined flour with multigrain flour. 

Kulchas can be prepared in advance and stored. Just warm them a bit on tava at the time of serving.

INGREDIENTS

  • 175 Gms. Multigrain Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 180-200 Ml. Water
  • 2 Tbsp Oil
  • 1 Tsp Onion Seeds
  • 1 Tsp Sesame Seeds

 

METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place for yeast activation.
  2. Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Dough is ready to be shaped.
  11. Divide dough into 6 equal portions.
  12. Roll each portion , oval or round shape and transfer them to a baking tray (lined with parchment paper.
  13. Bake kulchas at 210°C in a preheated oven for 8-10 minutes.
  14. Cover them with a kitchen towel and store in an airtight container once cooled down.

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Posted in indian sweets

Gujiya (Baked) Recipe

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GUJIYA – A traditional sweet dish wherein outer shell is prepared with refined flour and subsequently stuffed with mawa/khoya. Sometimes, semolina is used along with refined flour for making crispy outer shell. Also, filling sometimes includes the combination of desiccated coconut and dry fruits along with khoya/mawa.

Gujiyas are traditionally deep-fried but I am sharing the baked version as it takes very less oil/ghee to bake them. I assure you that you will forget about deep-fried gujiyas once you have tasted these scrumptious and crispy baked goodies.

So, get baking quickly.

HAPPY HOLI !!! 

INGREDIENTS

For Outer Shell

  • 1 Cup Refined Flour
  • 2 Tbsp Semolina (Sooji/Rava)
  • 1/4 Cup Milk
  • 1 1/4 Tbsp Ghee

For Filling

  • 250 Gms Mawa/Khoya
  • 20 Almonds (Chopped)
  • 30 Raisins (Chopped)
  • 30 Pistachios (Chopped)
  • 2 Tbsp desiccated Coconut
  • 5 Tbsp Powdered Sugar
  • 1 Tsp Cardamom Powder
  • 3/4 Tbsp Ghee

For Assembling

  • 1/2 Tbsp Oil/Ghee (For Baking)

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METHOD

For Outer Shell

  1. Transfer refined flour and semolina to a big bowl. Pour ghee over them and rub well with fingers such that their texture resembles bread-crumbs.
  2. Add milk, one tablespoon at a time and knead a firm dough. Quantity of milk might vary depending on the quality of flour.
  3. Cover dough with a wet kitchen towel and allow it to rest for 30 minutes.

For Filling

  1. Heat ghee in a frying pan and add mawa/khoya.
  2. Stir it continuously for 5 minutes at low flame and add desiccated coconut.
  3. Cook for 2-3 minutes more and turn off the heat.
  4. Once it has been cooled down, add remaining ingredients and mix well.

For Assembling

  1. Divide dough into equal portions.
  2. Roll one portion thin and place it on gujiya mould.
  3. Stuff it with filling and brush sides of mould with water.
  4. Close the mould tight.
  5. Open it and remove extra dough. Do not throw it as this dough can be used in making more gujiyas.
  6. Release gujiya from the mould by tapping the mould on your palm.
  7. Seal the edges well by pressing with fingers. Finally, seal it by pressing fork on the edges.
  8. Brush both sides with oil and place it on a baking tray (loned with parchment paper).
  9. Repeat with other portions.
  10. Transfer baking tray to a preheated oven and bake at 180°C for 25-30 mins.

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Posted in breakfast

Garlic Toast With Roasted Marinated Peppers Recipe

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Garlic Toast With Roasted Marinated Peppers – Toasted homemade garlic loaf slices topped with a mixture of roasted bell-peppers, marinated with herbs and spices.

It is an oil free healthy breakfast recipe. Use of basil adds a lot of freshness to the toast and sumac powder along with vinegar provides tanginess to the mixture.

INGREDIENTS

  • 1 Red Bell-Pepper
  • 1 Yellow Bell-Pepper
  • 1 Green Bell-Pepper
  • 12-15 Basil Leaves
  • 4-5 Garlic Cloves
  • 3/4 Tsp Sumac Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Chilli flakes
  • 1 Tsp Vinegar
  • Black Salt
  • Butter/Oil (Optional)
  • Cheese Spread (Optional)
  • Garlic Loaf

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METHOD

  1. Roast bell-peppers in an oven or directly on gas burner.
  2. Once they are cooled down, remove their skin and discard stem and seeds.
  3. In a big bowl, mix roasted peppers, basil leaves, garlic cloves, sumac powder, garlic powder, chilli flakes, vinegar and black salt.
  4. Keep the bowl refrigerated for 5-6 hours /overnight for flavors to develop and blend well with each other.
  5. Smear bread slices with butter/oil (optional) and top with cheese spread (optional) and marinated bell-peppers mixture.
  6. Toast bread slices in an oven at 210°C till they turn golden brown.
  7. Serve them hot and crispy with a hot cup of coffee/milk.img_5741

 

 

Posted in main-course

Vegetable Koftas In Makhni Gravy Recipe

img_5863Vegetable Koftas in Makhni GravyDeep-fried dumplings made with a mix of vegetables (potato, carrot, capsicum, peas and french beans) dipped in a spicy creamy gravy.

INGREDIENTS

For Koftas
  • 1/2 Cup Carrot (Finely Chopped)
  • 1/3 Cup French Beans (Finely Chopped)
  • 1/4 Cup Green Capsicum (Finely Chopped)
  • 1/4 Cup Peas
  • 2 Medium Potatoes (Boiled and Mashed)
  • 4 Garlic Cloves (Chopped)
  • 1 Fresh Red Chilli (Chopped)
  • 2 Tbsp Coriander Leaves (Chopped)
  • Pinch of Turmeric Powder
  • 1/2 Tsp Garam Masala
  • 2 Tbsp Gram Flour
  • 3-4 Tbsp Bread-crumbs
  • Salt
  • Oil (For Deep-Frying)
 For Gravy
  • 1 Large Onion (Chopped)
  • 1 Large Tomato (Chopped)
  • 3 Tsp Ginger-Garlic Paste
  • 1 Fresh Red Chilli (Chopped)
  • 1/2 Cup Tomato Puree
  • 1/2 Tsp Asafoetida
  • 3/4 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1 Tsp Coriander Seeds Powder
  • 1/4 Tsp Garam Masala
  •  1 1/2 Tsp Kasoori Methi (Dry-Roasted and Crushed)
  • 2 Tsp Sugar
  • 2 1/2 Tsp Cashewnut Paste
  • 1/2 Cup Milk
  • Salt
  • 2 Tbsp Oil
METHOD
 
For Koftas
  1. Boil peas till they are partially cooked. Crush them roughly using a mortar and pestle.
  2. Take a big bowl and add all ingredients required to make koftas.img_5862
  3. Mix well and transfer mixture into equal portions.
  4. Make balls with each portion and keep them aside for deep-frying.
  5. Deep-fry them at medium flame till koftas turn golden brown.
  6. Transfer them to a kitchen towel for absorbing excess oil.

For Gravy

  1. Heat oil in a kadai and add asafoetida,cumin seeds and fennel seeds.
  2. Once seeds begin to crackle, add chopped chilli, onion and ginger garlic paste.
  3. Saute till onion turns translucent. Now add tomato and cook till tender.
  4. Add tomato puree, cashewnut paste, coriander powder, garam masala and salt.
  5. Cook for 6-8 minutes and turn off the heat.
  6. Once mixture is cooled down, blitz the mixture till it reaches smooth consistency.
  7. Transfer to kadai and cook again.
  8. Add sugar and milk and cook for 5-7 minutes. Turn off the heat.
  9. Add koftas and kasoori methi and serve them hot with any Indian Flatbread.
 
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Posted in main-course

Makhni Babycorn Recipe

Makhni Babycorn Boiled Babycorn pieces dipped in cashewnut based creamy gravy, seasoned with aromatic spices.

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INGREDIENTS

  • 6-8 Babycorn (Boiled and Halved)
  • 2 Medium Onion (Chopped)
  • 3 Garlic Cloves (Chopped)
  • 1″ Ginger Piece (Grated)
  • 3 Medium Tomatoes (Chopped)
  • 3/4 Tsp Cumin Seeds
  • 2 Cardamom
  • 2 Cloves
  • 1″ Cinnamon
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala
  • 12 Cashewnuts (Soaked in lukewarm water for 30-40 mins)
  • Salt
  • 2 Tbsp Oil
  • Coriander Leaves (For Garnishing)

METHOD

  1. Heat oil in a pan and add cumin seeds, cardamoms, cloves, cinnamon piece and garlic cloves.
  2. Once garlic cloves turn pale, add onion and grated ginger and cook till onion turns translucent.
  3. Add tomatoes and cook till tender.
  4. In the meantime, prepare cashewnut paste using a grinder jar.
  5. Add red chilli powder, coriander powder and cashewnut paste and stir well.
  6. Cook for 5 minutes and turn off the heat.
  7. Once mixture is cooled down, blitz using a grinder jar to receive smooth paste.
  8. Sieve it to get rid of big chunk of spices.
  9. Transfer mixture again for cooking. Add water/milk as necessary.
  10. Add boiled babycorn pieces, garam masala and salt.
  11. Cover with a lid and cook for 7-8 minutes. Turn off the heat.
  12. Garnish with coriander leaves and serve with Indian Flatbread.

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Posted in main-course

Palak Paneer Recipe

img_5715Palak Paneer- Succulent cottage cheese cubes dipped in creamy onion based spinach gravy, seasoned with spices. Palak Paneer is a perfect blend of nutritious and flavorsome dish.

I usually do not pan-fry cottage cheese cubes but this time, I did it with minimal oil. If you decide to do so, just soak them in lukewarm water post pan-frying. This helps in keeping them succulent. Cream is usually added to this dish. I avoid adding cream and usually replace it with little quantity of milk. 

Serve scrumptious Palak Paneer with any Indian flatbread.

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Serves : 3 Persons
INGREDIENTS
  • 1 Bundle of Spinach ( Blanched )
  • 2 Medium Onion ( Roughly Chopped )
  • 1 Green Chilli 
  • 8-10 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Lemon Juice
  • 1/2 Tsp Black Pepper Powder
  • 1/2 Tsp Kasoori Methi ( Dry roasted n crushed )
  • 1/4 Cup Milk
  • Salt
  • 2 1/2 Tsp Oil
  • 1 Cup Water
METHOD
  1. Make a paste with onion, green chillies, garlic and ginger using a grinder.
  2. Heat oil in a pan and add asafoetida, cumin seeds and onion paste.
  3. Sprinkle a bit of salt over it and cook for 5-7 minutes.
  4. Blitz blanched spinach leaves and make a purée .
  5. Add purée to pan and add salt and black pepper powder. Mix well.
  6. Add 1/2 cup of water along with 1/4 cup of milk and cover pan with lid.
  7. Simmer for 8-10 minutes.
  8. Finally, add lemon juice and kasoori methi powder.
  9. Stir well and turn off the heat.

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Posted in bread, breakfast

Bread Cones Recipe

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These light and fluffy bread cones are made up of refined flour and are extremely easy to prepare. Flour composition can be changed to 175 gms. of whole wheat flour and 75 gms. of refined flour. White sesame seeds and nigella seeds on bread cones add to their flavor. I have used kulfi cones (aluminium ones) for shaping them.  I used them as pav bhaji cones and cheesy pizza cones. My kid loved these bread cones. Yours will too 🙂 

These bread cones can be flavored with garlic and herbs like oregano, rosemary etc.  These bread cones will remain fresh for 3-4 days. So, you can prepare them in advance and store them. Fill them with your favorite stuffing and gobble them up.

Yields: 6 Bread Cones

INGREDIENTS

  • 250 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 75 Ml Milk
  • 100 Ml Water
  • White Sesame Seeds (For Sprinkling)
  • Nigella Seeds (For Sprinkling)
  • 2 Tbsp Oil 
  • Butter (For Brushing cones)

img_5693METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 8-10 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add milk, remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm wet cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, punch it to remove gas bubbles formed by yeast during rising process. Dough is ready to be shaped.
  10. Cover each  kulfi mould with aluminium foil.
  11. Divide dough into 6 portions. Roll each dough portion into long ropes.
  12. Roll dough rope onto mould in spiral fashion, starting from narrow tip of the cone mould.
  13. Place them on a baking tray and allow them to rest till doubled.
  14. Gently brush with milk and sprinkle white sesame seeds and nigella seeds.
  15. Bake at 210°C for 20 minutes in a preheated oven.
  16. Brush Bread cones with butter and place them on a wire rack to cool down.
  17. Once cooled, gently remove cone mould along with aluminium foil.
  18. Stuff them with your favorite filling and relish scrumptious bread cones.

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Posted in bread, breakfast

Muhammara Toast With Vegetables Recipe

img_5665Muhammara Toast With Vegetables- Simple recipe prepared by mixing Muhammara along with vegetables, spreading mixture on bread slices and finally toasting them. 

Muhammara is a hot pepper dip and forms an important part of Levantine and Turkish cuisine. It originated in Aleppo, Syria. It is prepared using  fresh or dried peppers, walnuts, breadcrumbs and olive oil. Sometimes, other ingredients like cumin powder, garlic, lemon juice, pomegranate molasses are added to enhance its flavor.

This dip does not only boasts of its taste but also of its health benefits. Its main ingredients-  red bell-pepper and walnut are rich in antioxidants. Red bell peppers are also an excellent source of Vitamin C and contain very good quantities of Vitamin A. Walnuts contain a good amount of Omega-3 fatty acids and vitamin E as well.

Hence, combining this delicious dip along with vegetables makes your toasts much more nutritious and scrumptious. I have used onion and bell-peppers as these were the only vegetables available in my kitchen. You can add sweet corns, broccoli , zucchini etc.

INGREDIENTS 

 

METHOD
  1. Cut bread slices into halves, forming triangles.
  2. Mix all ingredients (except bread slices) together in a bowl.
  3. Spread the mixture evenly on bread slices. I did not smear bread slices with oil/butter. But you do so on the bottom side of bread slices.
  4. Transfer bread slices to grill tray.
  5. Grill/Toast at 230°C for 12-15 minutes in a preheated oven.
  6. Serve them hot with a cup of coffee.

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