There is always room for dessert for me. Another recipe yet to try. The modification for this is instead of coco powder i used choclate milk powder. Mariechoc cake:
Time of Preparation : 30 minutes
Resting Time : 2 hours
No of pieces : 15 to 20
Ingredients:
For Outer Layer :
Marie Biscuits – 25 ( 1 1/2 cups)
– choclate milk powder 2 tbsp
Milk – 1/4 cup (as needed)
For Filling:
Desiccated Coconut / Sweetened Coconut Flakes – 1/2 cup
Butter – 2 tbsp
Powdered Sugar – 1 tbsp
Vanilla Essence – 1 tsp
Method of Preparation:
Make a powder of the biscuits in a blender. Add choclate powder and and add the milk little by little to make it as a stiff dough.
For the filling, melt the butter and add the coconut flakes, powdered sugar and vanilla essence.
Now take the dough and roll like how we roll for chapati.
Spread the coconut flakes filling over the chapati. Now roll it like how we roll for parotta.
If it is get cracked while rolling seal it back. Seal the ends.
REFRIGERATE FOR 2 HOURS AND THEN SLICE
Another summer favorite: Broccoli salad
This broccoli stem salad is refreshing in the summer, strangely addictive, and is a great way to use up broccoli stems!
Step 1: Gather your broccoli stems together, remove the outer part of the stem, and chop into bite size pieces.
Add 2 cloves of finely minced garlic and sprinkle with some salt (1/2 tsp). Stir and let marinate for at least 20 minutes. Pour out any water that may have collected during the marination time.Add a splash of soy sauce (to taste), about 1/2 teaspoon of sesame oil (or more, to taste), about a pinch sugar (or more, to taste), and red pepper flakes to taste. Eat immediately, or for better results, let it marinate overnight in the refrigerator.
Refreshing Buttermilk/chaas
Ingredients
2 cups fresh buttermilk, whisked
1 tsp cumin seeds (jeera) powder
1/2 tsp ginger-green chilli paste
1/2 tsp pani puri masala
salt to taste
1 tsp oil
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
For The Garnish
2 tbsp finely chopped coriander (dhania) or cilanthro
Method Combine the buttermilk, cumin seeds powder, ginger-green chilli paste, pani puri masaala and salt in a deep bowl and mix well.
Add 4 cups of chilled water and whisk well. Keep aside.
For the tempering, heat the oil in a small pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and pour the tempering over the buttermilk.
Serve chilled garnished with coriander.
Garden burger
Ingredients: Boiled potatoes chopped onions finely cut green beans finely cut carrot (shredded)
Boiled potatoes chopped onions finely cut green beans finely cut carrot green peas(optional) 3. in a pan, saute the onions to a light brown, mash up the potatoes in large bowl and add the onions, carrots, beans and peas to the mixture.
4. add the turmeric, salt, and chilli powder and with your hands, work the mixture like you would a dough.
5. One you are ready to pan fry the burgers, use the potato mash to make flat circles the size of your burger bun.love doing this!
6. Heat some oil on a non-stick frying pan, use olive oil to be healthier. Once the oil is hot, place the burgers on it. Cook till brown on both sides, keep turning them over to check if both sides are cooking right.
Fish cutlet
Ingredients:-
Canned Tuna - 15 oz
Potato - 2
Onion finely chopped - 1
Curry leaves chopped - 6-7
Meat masala - 1 tea spoon or use a mix of Garam Masala - 1/2 tsp, Chili powder - 1/4 tea spoon + Turmeric powder 1/4 tea spoon.
Egg - 1 or 2
Bread Crumbs (planko)
Salt to taste
Oil for frying
Bowl 1
Ginger -an inch piece
Garlic - 6-7 small cloves
Green chillies - 4-5 nos
Fennel seeds - 1/2 - 1 tea spoon (optional)
Black pepper- 1/2 to 1 tsp
Method:-
Open the lid of the canned Tuna around and leave the lid on,push it down with your thumb and drain the water from the can as mush as possible.(If using regular fish :-Clean and cut the fish.( you can ask the local store butcher to do that)
Cook it with 1/2 tsp of pepper powder and salt and a little turmeric . Shred the fish using a fork. Drain the excess water
Cook the potatoes until they are tender,mash it and keep it aside.
Crush all in Bowl 1 in a coffee grinder or small jar of blender
Heat oil in a pan and add chopped curry leaves and onions,saute it till they are soft.
Add the crushed Bowl 1 mix and fry for till the raw smell disappears.
Add the spice powders and fry it for a minute or two
Add fish/tuna and salt ; saute well for 8-10 minutes, or until it is dry, remove from fire and let it cool
Then add mashed potatoes and mix it well with your hand to make a dough
Make small balls in round,oval or in the shape you want, with your hand.
Dip this balls in beaten egg and roll it in bread crumbs
Deep fry it and drain on paper towels.
Serve Warm with Onion salad or ketchup( Maggie's masala chili is awesome if u r that spice loving ) available at any Indian grocery stores
Papaya salad:
Ingredients
FOR THE DRESSING
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
Juice of 3 limes, or more to taste
FOR THE SALAD
4 Chinese long beans, trimmed
1 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cup julienned peeled green (unripe) mango
2 cups julienned peeled ripe mango
3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
3/4 cup lightly crushed salted roasted peanuts
Preparation
MAKE THE DRESSING
Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
MAKE THE SALAD
1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.
Rava idli (mother in law favorite)
Rava - 2 cups(small rava)
Green chilies - 2(finely chopped)
Butter Milk- 2 cup's
Onion-1(finely chopped)
Oil - 2 tbsp and a spoon(to apply on idli plate)
Ghee - 1 tbsp
Coriander leaves - 1 cup(finely chopped)
Curry leaves - 2 tbsp(finely chopped)
Salt - 1 ½ tsp
Cashews-10
Bengal gram Dal - 1 tsp
Mustard seeds - ¼ tsp
Method:
Roast the Rava with half a spoon of ghee. mix the rava with sour butter milk thoroughly so that no lumps are allowed.
Fry the seasonings in oil along with chopped onions for about 2 -3 minutes. add salt, chopped chillies, coriander leaves, and curry leaves.
Mix well and pour into oil-applied Idli plates(put ghee fried small pieces of cashews on the idli plate before the rava mix goes in) and steam for 15 minutes.
Times up have to get back to my office work. Till next time, keep cooking!
Time of Preparation : 30 minutes
Resting Time : 2 hours
No of pieces : 15 to 20
Ingredients:
For Outer Layer :
Marie Biscuits – 25 ( 1 1/2 cups)
– choclate milk powder 2 tbsp
Milk – 1/4 cup (as needed)
For Filling:
Desiccated Coconut / Sweetened Coconut Flakes – 1/2 cup
Butter – 2 tbsp
Powdered Sugar – 1 tbsp
Vanilla Essence – 1 tsp
Method of Preparation:
Make a powder of the biscuits in a blender. Add choclate powder and and add the milk little by little to make it as a stiff dough.
For the filling, melt the butter and add the coconut flakes, powdered sugar and vanilla essence.
Now take the dough and roll like how we roll for chapati.
Spread the coconut flakes filling over the chapati. Now roll it like how we roll for parotta.
If it is get cracked while rolling seal it back. Seal the ends.
REFRIGERATE FOR 2 HOURS AND THEN SLICE
Another summer favorite: Broccoli salad
This broccoli stem salad is refreshing in the summer, strangely addictive, and is a great way to use up broccoli stems!
Step 1: Gather your broccoli stems together, remove the outer part of the stem, and chop into bite size pieces.
Add 2 cloves of finely minced garlic and sprinkle with some salt (1/2 tsp). Stir and let marinate for at least 20 minutes. Pour out any water that may have collected during the marination time.Add a splash of soy sauce (to taste), about 1/2 teaspoon of sesame oil (or more, to taste), about a pinch sugar (or more, to taste), and red pepper flakes to taste. Eat immediately, or for better results, let it marinate overnight in the refrigerator.
Refreshing Buttermilk/chaas
Ingredients
2 cups fresh buttermilk, whisked
1 tsp cumin seeds (jeera) powder
1/2 tsp ginger-green chilli paste
1/2 tsp pani puri masala
salt to taste
1 tsp oil
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
For The Garnish
2 tbsp finely chopped coriander (dhania) or cilanthro
Method Combine the buttermilk, cumin seeds powder, ginger-green chilli paste, pani puri masaala and salt in a deep bowl and mix well.
Add 4 cups of chilled water and whisk well. Keep aside.
For the tempering, heat the oil in a small pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and pour the tempering over the buttermilk.
Serve chilled garnished with coriander.
Garden burger
Ingredients: Boiled potatoes chopped onions finely cut green beans finely cut carrot (shredded)
Boiled potatoes chopped onions finely cut green beans finely cut carrot green peas(optional) 3. in a pan, saute the onions to a light brown, mash up the potatoes in large bowl and add the onions, carrots, beans and peas to the mixture.
4. add the turmeric, salt, and chilli powder and with your hands, work the mixture like you would a dough.
5. One you are ready to pan fry the burgers, use the potato mash to make flat circles the size of your burger bun.love doing this!
6. Heat some oil on a non-stick frying pan, use olive oil to be healthier. Once the oil is hot, place the burgers on it. Cook till brown on both sides, keep turning them over to check if both sides are cooking right.
Fish cutlet
Ingredients:-
Canned Tuna - 15 oz
Potato - 2
Onion finely chopped - 1
Curry leaves chopped - 6-7
Meat masala - 1 tea spoon or use a mix of Garam Masala - 1/2 tsp, Chili powder - 1/4 tea spoon + Turmeric powder 1/4 tea spoon.
Egg - 1 or 2
Bread Crumbs (planko)
Salt to taste
Oil for frying
Bowl 1
Ginger -an inch piece
Garlic - 6-7 small cloves
Green chillies - 4-5 nos
Fennel seeds - 1/2 - 1 tea spoon (optional)
Black pepper- 1/2 to 1 tsp
Method:-
Open the lid of the canned Tuna around and leave the lid on,push it down with your thumb and drain the water from the can as mush as possible.(If using regular fish :-Clean and cut the fish.( you can ask the local store butcher to do that)
Cook it with 1/2 tsp of pepper powder and salt and a little turmeric . Shred the fish using a fork. Drain the excess water
Cook the potatoes until they are tender,mash it and keep it aside.
Crush all in Bowl 1 in a coffee grinder or small jar of blender
Heat oil in a pan and add chopped curry leaves and onions,saute it till they are soft.
Add the crushed Bowl 1 mix and fry for till the raw smell disappears.
Add the spice powders and fry it for a minute or two
Add fish/tuna and salt ; saute well for 8-10 minutes, or until it is dry, remove from fire and let it cool
Then add mashed potatoes and mix it well with your hand to make a dough
Make small balls in round,oval or in the shape you want, with your hand.
Dip this balls in beaten egg and roll it in bread crumbs
Deep fry it and drain on paper towels.
Serve Warm with Onion salad or ketchup( Maggie's masala chili is awesome if u r that spice loving ) available at any Indian grocery stores
Papaya salad:
Ingredients
FOR THE DRESSING
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
Juice of 3 limes, or more to taste
FOR THE SALAD
4 Chinese long beans, trimmed
1 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cup julienned peeled green (unripe) mango
2 cups julienned peeled ripe mango
3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
3/4 cup lightly crushed salted roasted peanuts
Preparation
MAKE THE DRESSING
Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
MAKE THE SALAD
1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.
Rava idli (mother in law favorite)
Rava - 2 cups(small rava)
Green chilies - 2(finely chopped)
Butter Milk- 2 cup's
Onion-1(finely chopped)
Oil - 2 tbsp and a spoon(to apply on idli plate)
Ghee - 1 tbsp
Coriander leaves - 1 cup(finely chopped)
Curry leaves - 2 tbsp(finely chopped)
Salt - 1 ½ tsp
Cashews-10
Bengal gram Dal - 1 tsp
Mustard seeds - ¼ tsp
Method:
Roast the Rava with half a spoon of ghee. mix the rava with sour butter milk thoroughly so that no lumps are allowed.
Fry the seasonings in oil along with chopped onions for about 2 -3 minutes. add salt, chopped chillies, coriander leaves, and curry leaves.
Mix well and pour into oil-applied Idli plates(put ghee fried small pieces of cashews on the idli plate before the rava mix goes in) and steam for 15 minutes.
Times up have to get back to my office work. Till next time, keep cooking!
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