Friday, how much do we all love you!! I just want the week to start and end on a Friday. Its the best day of the week, specially Friday evenings. This recipe is just perfect for a lazy Friday evening, its all fun and no work recipe. The best part is you can use your leftover rice from the week and use it in this recipe to make these amazing Paneer balls.
Preparation time 25-30 minutes
Cooking time 5 -10 minutes
1 cup paneer/cottage cheese cut into cubes
1/2 cup cooked rice
1 medium sized onion finely chopped
1 teaspoon garlic paste
1/2 cup coriander and mint leaves finely chopped
Salt as per taste
Chilli powder as per taste
1/2 teaspoon garam masala
1 teaspoon coriander/dhania powder
1 teaspoon cumin/jeera powder
1 teaspoon dried fenugreek leaves crushed
Flour for dusting
Oil for frying
In a food processor place the rice and the paneer together to make a nice doughy ball. If it becomes difficult to process in the processor, add a teaspoon of water. If you do not have a food processor grate or mash the paneer together with the rice to make a soft dough. Add the rest of the ingredients(except for the flour and oil) and knead the dough until all the spices are well incorporated in the dough. Now take a teaspoon and separate the the dough into equal sized balls. Roll the balls by placing them in between your palms and making them nice and round. After you finish making all the balls, take about 2 tablespoon of flour in a separate clean and dry bowl. Dip each ball into the flour and coat it well. Remove all the access flour from the balls. After coating each balls with the flour, refrigerate them for 15-20 minutes. This way the rice balls will become nice and firm. Once out of the refrigerator, heat oil and fry them in low medium heat until golden outside. Be very gentle with the Paneer balls while frying and do not overcrowd the pan. Serve hot with some mint chutney or ketchup.
Anyone on a diet in your family, or amongst your friends? Bake this cake and just let them drool over it to get that sadistic pleasure. I am telling you they are not only going to hate you but they will swear never to diet when you are around. The whole house will smell of heavenly goodness the moment you put this cake inside the oven to bake. Don’t blame me if neighbours come knocking on your door asking for a share of that. Apple and pineapple is such an amazing combination. This duo enhances and compliments each other so well that you start wondering if they were an actual human couple they would have had such a beautiful relationship.
Preparation time 20 minutes
Baking time 40-45 minutes
1/2 cup water
1 cup sugar
A pinch of salt
2 medium sized apple cut into cubes
1/2 cup pineapple chopped
2 cups flour
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon pineapple essence (optional)
1 teaspoon baking powder
Preheat oven at 180C. In a saucepan place the diced apple, sugar and water. Boil in medium heat for approximately 10-13 minutes to get a apple sugar syrup. Switch off the flame and mix the pineapple pieces into the apple sugar syrup.
Beat the eggs and mix in the vegetable oil. Sift the flour well and slowly start adding the flour to the egg and vegetable oil mixture. I have used an electric beater but if you don’t have one use a wire whisk. By now the sugar syrup with apple and pineapple should cool down. However, we do not want it completely cold. It should still be a little bit warm. Pour it over the flour batter. Using a spatula slowly start folding the batter. Add the rest of the ingredients and give it one last mix with the spatula. Grease a cake tin with vegetable oil and place the batter into the tin. Bake it for approximately 40-45 minutes until a toothpick inserted into the centre of the cake comes out clean. Once done cool it in a wire rack, cut and enjoy. Happy Baking!!!
I know it is a little bit early for Rhubarb but I was really excited to find them in my local farmers market and I thought I would give them a shot and I wasn’t at all disappointed. So when the local farmer’s gives you Rhubarb, what do you do? Of course you make Rhubarb slice’s.
Preparation Time 20-25 minutes
Baking Time 35-40 minutes
2 cups flour
1 1/2 cup sugar
1 cup diced rhubarb
2 tablespoon almond flakes
2 tablespoon Pecan
2 tablespoon hazelnut
200 grams unsalted butter
A pinch of salt
1 teaspoon vanilla extract
2 tablespoon caster sugar
Preheat oven at 180C. Line a medium sized square baking tray with baking sheet or brush some vegetable oil on the pan so that the cake can easily be removed from the pan once done. Beat and cream together the eggs, butter and sugar until creamy and fluffy. Slowly add the flour and salt and mix well to form a thick gooey batter. Pour the batter into the baking tray and spread it evenly on the tray. Take the diced rhubarb pieces and place them on a layer of paper towels and slowly dab away the extra moisture from them. Now in a separate mixing bowl place the diced rhubarbs and throw in the caster sugar. Mix the rhubarb well with the caster sugar. This will make them light and hence they will float on top of the cake while baking rather then going deep inside the cake. Sprinkle all the dried nuts on top of the batter and then arrange the rhubarb pieces on top of the dried nuts. Make sure you arrange them in a way that each slice gets at least a piece or two of rhubarbs when you cut the cake later. Bake it for approximately 45 minutes or until a knife inserted in the middle comes out clean. Once done, take it out of the oven and let it cool for at least 30 minutes. Cut them into your preferred sizes and enjoy with your cuppa.
For most people celebration means, champagne. But if you are born with a sweet tooth what do you do? Champagne? Naaahh!! For me it has to be Irish Cream and it has be Baileys. So, here I am celebrating the success of my little sister with some amazing Baileys truffles. I jazzed them up with some almond flakes and hazelnut but you can take your pick and use your own creativity.
Makes approximately 15 truffles
Chocolate good quality 200 grams (minimum 45% cocoa solids)
Double cream 1/2 cup
A Pinch of salt
1/2 cup baileys
Hazelnut and Almonds chopped, chocolate powder for dusting (optional)
Melt the chocolate either in a double boiler or in a microwave. I have microwaved the chocolate. If microwaving, do not leave it in the microwave for more than a minute. Stir after every minute until melted. In a saucepan heat the cream for less than a minute until you see slight bubbles in the side. Mix everything together including the salt (salt enhances the taste of chocolate) until you get a fine smooth chocolate mixture. Place the mixture in a bowl and refrigerate for approximately 3-4 hours. After this the mixture will become thick and will be ready to be shaped into truffles. At this stage you have to be very quick as you do not want the chocolate to melt with the warmth of your hands. With a teaspoon make equal sized balls and roll the balls in your palms. Dust them with cocoa powder or roll them over some nuts. Almonds or hazelnut works great but you can use your imagination and try many other things. Place them in a grease proof paper and refrigerate them for another 3-4 hours. Enjoy with your loved ones with a cup of lemon tea. These are great gifts as well. Pack them in fancy sweet paper and post them to your friends and family and watch the love spread.
My obsession with Vietnamese coffee has led me to try different versions of it and this recipe is one of the best. Ca Phe Trung is literally Christmas in a cup of coffee. The rich flavour of coffee combined with the creamy and soft egg yolk and condensed milk creates thunder. Treat your taste bud with this amazing protein coffee.
Preparation and cooking time 5 minutes
1 cup boiling water
2 1/2 teaspoon Vietnamese coffee
3-4 teaspoon condensed milk
2 egg yolks
In a bowl beat together the egg yolks and the condensed milk until the egg turns pale yellow and it becomes soft and frothy. Take two medium sized tea cups and spoon the egg mixture into each one of them. Prepare the filter coffee and pour the coffee on top of the egg mixture into each cup. The soft froth will rise up and you can now stir it and enjoy.
Are you in the honeymoon phase of a relationship? Butterflies in your stomach and all that? Constantly looking for ways to impress your partner? If answers to these questions is yes, then I am afraid you have been smitten by the love bug. Do something different this chocolate day, surprise the special one with an edible rose.
150 gms chopped dark chocolate with 45% cocoa
1/2 cup full fat cream
3-4 glazed cherries
1 tablespoon caster sugar
For the biscuit base
2 Rich tea round biscuits (Marie biscuits)
100 gms dark chocolate
Rose Silicon moulds
In order to make the chocolate biscuit base, melt 100 gms of chocolate either in a double broiler or microwave it for less than 50-60 seconds. If you are using a double boiler to melt the chocolate make sure the bowl with the chocolate doesn’t touch the base with the water. Once chocolate melts place the bowl in your work station and give it one final quick whisk. This will bring the chocolate to room temperature and it will be easy to coat the biscuits. Place baking sheet in a tray and start coating the biscuits. Take a spoon and a fork to help you coat the biscuits. With a spoon pour chocolate sauce on top of the biscuit and the fork will help you to get rid of the excess chocolate. Place them in the tray with baking sheet and let it sit in the fridge for 10-15 minutes until the chocolate becomes firm.
As the chocolate biscuits gets firm, let’s prepare the chocolate rose. Melt the 150 gms of chocolate in a similar way as above. With a spoon coat the inside of the rose silicon mould with the melted chocolate. Once the chocolate melts you have to work very quickly as the chocolate will firm very quickly and then it will be difficult to coat the inside of the silicon mould. The coating should be thick enough to make them sturdy but not too thick. If the chocolate melt is too runny this will mean the top of the rose will be too thick and the sides too thin. Once the moulds are coated let it rest. Do not place them in the fridge with the biscuit as they will lose their shine.
Whip the cream till it forms very stiff peaks(the cream should be very cold to achieve the best results). We will beat the cream to full as we do not want a runny cream mixture oozing out of the chocolate rose. Mix 1 tablespoon of caster sugar to the cream and whip again. I have used an electric beater and it took me about 10 minutes to get stiff peaks.
The chocolate in the rose moulds should be firm by now. With the help of a spoon carefully spoon the whipped cream inside the chocolate coated rose moulds and place the cherries inside with the cream. Now take the chocolate coated biscuits out of the fridge and peel off the baking sheet. We will now seal the rose moulds with these biscuit base. In order to do that, take some melted chocolate in a piping bag (or a small teaspoon) and carefully pipe the melted chocolate in the rim of the rose moulds and the edges of the chocolate covered biscuits. This will act as a glue to stick the base with the top. Leave the rose moulds to set completely, at least for 45 minutes to an hour. Carefully remove the chocolate rose from the silicon moulds and surprise your precious one.
Anyone who love’s Indian food also knows that India has the most amazing street food. Most of these however, are not calorie friendly. We are not a bunch of calorie counting experts. But, since we are also the country with a high percentage of heart attacks let’s use these calories wise and bake instead of fry. We will definitely not compromise on the taste and it will still be the most scrumptious.
Preparation time 10 minutes
Cooking Time 20-25 minutes
3-4 medium sized potatoes cut into bite sized pieces with the skin
1 medium sized onion finely chopped
1 1/2 cup sev mamra
1/2 cup Coriander chopped
Salt to taste
1-2 teaspoon oil
For the chutney
1 cup sugar
1 1/2 cup water
1 -2 tablespoon red chilli powder
1 tablespoon ginger powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon chaat masala
1 teaspoon black salt powder
2 tablespoon mango powder
Preheat oven at 180 C. In a baking tray arrange the potatoes and sprinkle some salt and oil on top and mix. Bake for 20-25 minutes or until they turn golden brown and crisp. As the potatoes bake, prepare the chutney. Take a deep bottomed pan and boil the water with sugar. As the sugar starts to melt add the rest of the spices. As the chutney thickens switch off the flame and let it cool down a bit. Check on the potatoes, give them a nice stir so that they are evenly cooked. Once done mix the baked potatoes with the chopped onion and sev mamra along with the fresh coriander. Add a spoon full of chutney on top and a pinch of chaat masala. Give it a toss and enjoy with some masala tea.
So folks its mid week now. This is the best time of the week isn’t it?Its even better than the actual weekend I feel sometimes. This recipe is a representative of this exact feeling. It is just for that midweek delight, healthy with a tad bit of naughtiness. The best part is it’s so easy and is ready almost in minutes.
Preparation time -5 minutes
Cooking time -5 minutes
5-6 cubes of Paneer
2-3 tablespoon flour
1 teaspoon garlic powder
Salt as per taste
1/2 teaspoon chilli powder
Pinch of chaat masala
Pinch of cumin and coriander powder
3-4 tablespoon water
2 teaspoon oil
3 tablespoon toasted bread crumbs for coating
2 tablespoon white sesame seeds for coating
Coriander for garnishing
Make sure there is no excess water in the paneer cubes. Dab off the extra moisture by pressing them against some paper towel. Make a smooth mixture of flour and water. We do not want this batter to be very thick. Mix the spices and the salt to the batter. In a separate dry plate, mix together the bread crumbs and sesame seeds. Immerse each paneer pieces in the batter with one hand and use the other hand to coat it with the bread crumb and sesame seed mixture. So, basically you are using one hand for the wet ingredients and the other hand for the dry. Heat a non stick pan in medium heat with two teaspoon of oil. Remember, its only midweek so we are not deep frying them. We will only pan fry the paneer till golden brown and crisp outside. Garnish with some chopped coriander and serve hot with sweet chilli sauce or any other sauce that you like.
Don’t get me wrong, I totally love sugar. In fact as I am writing this I am enjoying quiet a generous piece of spiced apple cake(recipe to follow soon).What an irony!!! We do occasionally need to draw a line in our relationship with sugar.Here’s my unique latte with MCT oil to defeat sugar craving. Coconut oil has been a new favourite in my kitchen and it also happens to be the most naturally occurring MCT oil. Coconut oil consumed in moderation helps reduce blood sugar level along with a long list of other goodness. This means it also aids in weight loss.
Preparation time 5-10 minutes
1-2 teaspoon filter coffee or normal coffee powder
Sugar (if required)
1/2 teaspoon virgin coconut oil
1 cup boiling water
Make the coffee and add the coconut oil. Using a hand blender give a light blend. Add sugar if required and drink away to glory.
It’s the Sunday evening blues.Well I have a better idea to drive away that feeling and embrace the new week with these amazing pitha’s over a cup of tea and a good book.After having them, if you still feel the blue’s please change your job!!!
1/3 cup brown rice flour or plain rice flour
1/3 cup maida or plain flour
1/2 cup milk
2 teaspoon lemon juice
A pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
Mustard oil/vegetable oil for frying
3 tablespoon brown sugar
Mix the milk and lemon juice and let it sit for 5-10 minutes to form butter milk.Butter milk will give moisture and softness to the pitha’s. Mix all the dry ingredients together and slowly pour the butter milk to form a gooey batter. Make sure the batter is smooth and lump free. Heat oil in a pan for deep frying. Take a teaspoon and drop individual spoons of the batter into the hot oil.Fry till golden brown on both sides. Take them out of the oil and place them over a paper towel to get rid of the excess oil. Dust some icing sugar on top of the pitha’s and serve hot with a cup of tea.