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Monday, September 27, 2010

Cone Shaped Idlis (Steamed Rice Cakes)

The idea of idli cone is the result of enticing my 3 year old to the breakfast table with something new and colorful. It was a huge success as he seemed to enjoy it craving for more. Procure a few aluminium cones from market to prepare cone shaped idlis. In case such cones are not available, simple idly stand will do.

Cooking time: 8-10 minutes

2 cups Idli rice
1 cup Urad dal
1/2 tsp Fenugreek seeds
2 tsp Salt
Oil for greasing the cones
Water as required
For garnishing
1/2 Carrot (grated)
Coriander leaves (chopped)
Pressure cooker
Cones made of aluminium sheet / Idly stand

Wash urad dal thoroughly and soak with fenugreek seeds for overnight. Water quantity should be enough /double as dal will soak up water. Wash rice thoroughly till you get clear water. Soak rice separately overnight to ensure the grains are soft.

Next day drain out the excess water from the dal before grinding. Keep the drained water aside for later use. Grind dal very fine or till the mixture is frothy. If the batter is too tight add little amount of drained water at a time while grinding. Shift the batter in a large vessel. Combine both ingredients together . Keep this batter covered for 6 hours and place the vessel in warm place. You will see the quantity of batter has doubled. Add salt to it now. Mix well.

Grease the cones from inside or the idly stand. Pour 2 cups of water in pressure cooker and heat it and place the separator. Pour batter in the cones, garnish with grated carrot and coriander leaves. Adjust the filled up cones in broad based glass tumbler and place it inside the cooker. Remove the weight from the cooker. And steam for 8-10 minutes. Let it sit for 5 minutes before removing the lid. Take out the cone shaped idlis and serve them with your favorite chutney. 

     Sending this cone shaped idli to 'ONLY' Low Oil/ Low Calorie event guest hosted by Priya, started by Pari     

read more.. "Cone Shaped Idlis (Steamed Rice Cakes)"

Wednesday, September 22, 2010

Eggless Cake made in Pressure Cooker


Today's post is for those friends who don't have the facility of Oven /OTG yet can savour freshly baked cakes utilizing your apna pressure cooker. Followed the praline and icing method from here.

Cooking time: 40 minutes

1 1/2 cup All purpose flour
1 1/2 tbsp Cocoa powder
1 cup powdered Sugar
1 cup + 1tbsp Oil
1 tsp Baking Powder
4-5 drops of Vanilla essence
1/2 cup Milk
Pinch of salt
A 6 inch aluminium vessel tin that fits into your cooker (5 Lt)

Grease and dust the cake tin with little flour. Cream oil and sugar till it is light  and fluffier. Sift the flour, cocoa, baking powder and salt in a mixing bowl. Now add this maida mixture to the batter of oil and sugar. Use folding method to prevent the trapped air in flour to escape. Add small quantity of milk at a time to the batter and blend well. Soon air bubbles will be visible now. Add vanilla essence to the batter. Pour the prepared mixture in the baking tin and rotate  the mixture so that it spreads evenly. Heat an empty pressure cooker for 5 minutes on high flame (do not put water in it).  Place the cooker separator at the bottom of the cooker. Now put the baking tin on the separator and close the lid of the pressure cooker. Remove the whistle of the lid. Keep the cooker on high flame for initial 5 minutes then on low flame and let it cook for 40 minutes. Insert a toothpick in the cake  to check. If the toothpick comes out clean it means cake is done. 

 Let it cool down. Take out the cake from the tin and spread the icing on top and sides. Sprinkle the crushed praline on top and on sides as well. Cut into wedges and serve !!!


Butter Icing:
75 gm unsalted Butter, softened
140 Icing Sugar 
2 tbsp Milk

Mix butter and powdered sugar to a smooth paste like consistency. Add milk to make it little loose. 

1 tbsp Butter
2 tbsp Cashewnuts 
3 tbsp Sugar

Take a pan and heat. Pour sugar in it, soon it will start melting and turn into golden color. Add nuts and butter to it. Mix well. Now pour onto a butter paper and let it cool down completely. Now crush it into tiny bits. 

Sending this egg-less cake to following events:

1) Shabitha's Chocolaty Dreams :Virtual Party

2) Indrani's Baking Without Oven event      

Updated Information: Ushinish Ghosh of Cooking And Recipes has suggested a very safe and important step to prevent the damage of rubber gasket of the pressure cooker due to excessive heat. Remove the rubber gasket or ring before you start heating process. 

read more.. "Eggless Cake made in Pressure Cooker"

Friday, September 17, 2010

Jeera Rice with Chole

Making Jeera rice is so easy that I actually don't remember when did I learn this from my Mom. It was as early as in class 9th, I learnt it without any great efforts though. This is such a flavorful rice dish and very quick accompaniment with chole, dal makhani or non veg gravy.

Serves: 2, Preparation time: 5, Cooking time: 20 minutes

1 cup Rice (raw)
2 tbsp Ghee
1 tbsp Jeera (cumin seeds)
1 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
2 1/3 Water

Wash rice thoroughly and soak in water for 20-25 minutes. Drain out water completely and keep aside rice for later use. Heat ghee in a pan and add cumin seeds. Once cumin start spluttering, add turmeric and chili powder. Immediately add drained rice (do not let the haldi powder burn otherwise you will not get the desired color). Mix well and fry for 2-3 minutes on low flame. Stir gently to retain the rice grains intact. Then add water on high flame, bring it to boil. Add salt as per taste. Mix well and let it cook on low flame by closing the lid of the pan for 10-12 minutes or till it's cooked. Jeera rice is ready to serve. Enjoy this with Chole.


A Punjabi specialty made with chickpeas, tomatoes and other spices. It's rich in protien and the way it is made attributes unique blend of spices that enhances the rich flavor and taste. Usually served with bhature, jeera rice/ chawal. Tastes awesome in any point of time be it breakfast, lunch or dinner.

Serves: 4, Preparation time: 45 minutes

2 cups Kabuli Chana /chickpeas/ garbanzo beans
2 medium sized Onions, chopped
4 Garlic pods, chopped
1 inch Ginger (grated)
2 medium sized Tomatoes (ground to paste)
1/2 tsp Turmeric powder
1 tsp Red chilli powder
2 tsp Chole masala powder
1 tsp Cumin powder
2 Cloves
1/2 inch Cinnamon
2-3 Black pepper balls
2 Bay leaves
2-3 Green chillies 
1/2 Amchur powder * (if you don't have amchur powder you can add 1/2 lemon juice)
2 tsp Kasuri methi
1 tbsp Coriander leaves, chopped for garnishing
Salt to taste

Soak chickpeas in a big bowl with sufficient water (as they need to expand) overnight. If using garbanzo beans skip this part of soaking overnight. Drain the water next day and rinse thoroughly. Pressure cook the chickpeas with salt and 4 cups or sufficient amount of water on high flame. After first whistle, turn heat to low and cook for another 25 minutes. Remove from heat, after the steam releases, check if the chickpeas have become soft. If not, put it back on low flame again for another 10 minutes. Heat oil in a heavy pan, add cumin seeds. As they are spluttering add bay leaves, cloves, cinnamon, black pepper and fry for a minute. Add ginger, garlic and saute for a minute. Add onions and fry till it turns transparent. Add tomato paste and cook till the oil separates. Add turmeric powder, red chilli powder, amchur and chole masala. Mix well. Now add boiled chickpeas and mix the contents well. Cover the pan and cook it on low flame for 10 minutes. Garnish with kasuri methi and chopped coriander. Serve hot with Jeera rice.

User Comments & Tips:

  • To make the color of chole little brown, add one tea bag while you boil chickpeas in a pressure cooker.
  • If you forgot to soak the Kabuli chana overnight then in a big casserole soak the chana in warm water and close the lid for 3-4 hours.

     Jeera rice is going to Akheela's Festive Rice event.

        Sending this combo meal to Chaitrali's Combo Meal Event.

        Sending Chole to CWF-LB: Chickpeas Event guest hosted by Nithu, started by Kiran.  

     Also submitting Jeera Rice with Chole to Melodie's Vegetarian Foodie Friday's   
read more.. "Jeera Rice with Chole"

Wednesday, September 15, 2010

Cheesy Golden Fingers and My First Win :Cookbook

The doorbell rang in the middle of the afternoon and I opened the door to find a courier delivery boy holding a packet and asking me to do the formalities of receiving. When I opened the packet I was jumping with joy as it was a cookbook which I had won. Most of you remembered that I won at Pari's 'Only' Kid's Delight Event. This was the first gift that I won by participating in any blog related event. I got a wonderful and very useful cookbook from India's no. 1 cookery author Tarla Dalal's Finger Foods for Kids. Thanks a ton Pari , am very happy to receive this book which has 5 sections :Dips, Breads, Mini Munchies, Veggie Tit-bits and Sweet Treats.

Today I'm going to share one of my son's favorite recipe from the book. Creamy, crusty and soft-these golden fingers are so delicious that I bet you simply will not be able to stop at one. the grated carrot and pepper add to the taste. Leave alone children, I bet even adults will enjoy every bite.

Serves: yields 18 fingers, Preparation time: 10 minutes

2 tbsp soft Butter
5 tbsp Cheese (grated)
1/2 tsp freshly ground Pepper powder
3/4 cup Carrots (grated)
1/4 tsp Green chilly paste
3 tbsp Fresh cream 
Salt to taste
6 Bread slices

In a large bowl mix butter, 2 tbsp cheese and pepper powder till it gets very soft. Add carrots, green chilli paste, cream and salt. Mix well. Divide the mixture into equal portions and keep aside. Toast the bread slices in a pop-up toaster till they are crisp and brown in color from both the sides. Place each toasted bread slice on a dry surface and spread a portion of the mixture evenly over it. Sprinkle 1/2 tbsp od cheese on each bread slice and bake in a pre-heated oven at 200 Degree Celsius for 10-15 minutes or till the time cheese melts. Cool slightly, cut each toast into 3 equal pieces vertically and serve immediately.


read more.. "Cheesy Golden Fingers and My First Win :Cookbook"

Monday, September 13, 2010

Chicken Momo

A delicious snack to enjoy during winters. Originated from Northen Nepal and Tibet, these are steamed or fried dumplings with minced meat or vegetables. Very simple to prepare and tastes divine!!! Today I'm going to post the non-veg version. When I was in Delhi, almost every fortnight I used to go to Lajpat Nagar or Sarojani Nagar to relish this yummy snack at an affordable price. It was hard to believe seeing freshly made momos prepared in front of you in less than 15 minutes. I'm particularly talking about one lady who started off her business very humbly and on low profile but within a span of few months her popularity incresed immensely. However, she did not compromise on the quality nor increased the price drastically in last few  years. Whenever I visit Lajpat Nagar I make it a point to stop by in that stall for a plate of mouthwatering momos.  

Serves15, Preparation time: 20 minutes, Cooking time: 20 minutes

For Dough:
2 cups all-purpose Flour
1 tbsp Oil
Salt as required
Water as required

300 gms Chicken (minced)
2 Onions (finely chopped)
1 tbsp Garlic (chopped)
3 tsp ginger (chopped)
3-4 Spring onions
2-3 Green chillies
Salt & pepper to taste

Preparing the Filling:
Pressure cook the minced chicken with 1/4 cup water and salt till 1 whistle. Lelease the steam. Open the lid and drain out excess water from the minced chicken by using a stainer. Mix the remaining ingredients of filling. Mix well and keep it in refrigerator for an hour. Now heat 1 tbsp oil in a pan and fry the filling mixture till it turns light brown. Keep aside.

Preparing the Dough:
In a large bowl combine flour, oil, salt and water. Knead into a smooth ball of dough. The dough should not cling to you hand. Knead well until you have a nice stiff dough. To moister the content of the dough intact, put the dough inside a container with the lid on for 1/2 an hour.

Arranging Wrapper:
Tear off a small portion of dough and roll between your hands to shape them round. Dust the working board with little flour and gently flatten the ball with rolling pin. The size should be 2-3 inches in diameter. In order to ensure well prepared momos it's important that the middle of the wrapper should be slightly thicker than the edges. This will ensure that while packaging the filling, the juices does not pour out from the wrapper. Place 1 tsp filling of chicken in the middle of the wrapper and seal it by making the pleats of the edges.

Continue folding and pinching all around the edges of the wrapper till you reach the starting point.
 Gently twist all the pleats in the clock wise direction, so that the content are sealed.

How to Fry:
In a deep frying pan, heat oil & fry the momos. Make sure to fry the momos on medium flame and stir these momos so that they are evenly fried. Serve hot momos with a hot tomato-garlic sauce (this sauce recipe I'm going to post in my next post) or with a clear soup.

User Comments & Tips:

  • The wrappers can be made of two different shapes, one is round style that I have made here another is half moon shaped. Generally round shape is made for meat stuffing and half moon shape for vegetable momos.
  • Instead of frying you can steam the momos on idli stand. Just do remember to oil the idli pan before placing the momos, so that it doesn't stick to the bottom of the pan. Steam the momos for 15 minutes in the pressure cooker.
  • While preparing momos in batches put a damp cloth over your dough balls to sustain the moisture.  


read more.. "Chicken Momo"

Friday, September 10, 2010

Paneer and Corn Fritters

In past few weeks the weather in my city has been very gloomy. Sun was constantly under clouds and it drizzled continuously. Hence we had to sit indoors waiting for the sun to reappear. In the meantime I got an idea to prepare paneer and corn pakodas. Not only it would lift the spirits in such a gloomy period but it would also make me lousy. Hope you like the look of the fritters as I enjoyed preparing them.

Serves: 15 fritters, Preparation time:15-20 minutes

400 gms grated Paneer (cottage cheese)
1/2 cup Corn kernels (bhutte ke dane)
1/2 Green peas, coarsely ground
1 Potato (boiled and mashed)
2 Bread slice
1 tsp Ginger (finely chopped)
2 Green chillies (finely chopped)
1/2 Black pepper powder
1 tsp Cumin seeds
1 tbsp Cornflour
Salt to taste
Oil for frying

Spices to be mixed with grated paneer :
1 tsp Red chilly powder
1/2 tsp Turmeric powder
1 tsp Garam masala
1 tsp Chaat masala
1/2 tsp Sugar
1 tbsp fresh Coriander (chopped)

Knead the grated paneer till it is smooth. Grind corn kernels coarsely. Heat 3 tsp oil in a pan,  add cumin seeds and let them splutter. Add ginger, green chillies, salt, pepper and saute over medium heat for few minutes. Let this mixture cool down. 
In a large plate mix paneer with mashed potatoes, peas mixture, cornflour and all the spices that is mentioned above. Moisten dry bread and squeeze the extra water out. Mix together with paneer mixture. Grease your palm to prevent the mixture from sticking to your hand. Divide the mixture into 15 equal parts and shape them like long cylindrical shape with oval edges. Heat oil in a frying pan and deep fry these over medium flame till golden. Place the fritters on absorbent paper. Serve hot with tomato sauce or Coriander / Mint chutney.


Sending this fritter to Jay's Letz Relishh -Paneer event.
read more.. "Paneer and Corn Fritters"

Wednesday, September 8, 2010

Sesame Cookies

Today I'm going to post crunchy, aromatic sesame seed cookies. They tasted wonderful and actually the type of crackle to keep you nibbling. 
Yields: 22-24 cookies, Preparation time: 10, Baking time: 15

1 cup Sesame seeds + 1/4 cup extra to sprinkle on top
1 cup all purpose Flour
1 tsp Lemon zest
1/2 cup Butter (unsalted)
2 Eggs
1/2 cup confectioner's Sugar
1 tsp Baking powder
1 tbsp Milk
Few drops of Vanilla
Pinch of salt

Pre-heat the oven on 180 Degree Celsius. Make sure your butter is at room temperature before you start the proceedings.

Roast the sesame seeds in a pan over a medium heat until lightly brown. Keep aside. Once it has cooled, place 1 cup roasted sesame seeds (don't take that 1/4 cup seeds which we need later) in a blender until it is uniformly powdered. 
Add the softened butter to the sugar and with the help of big fork, fold the mixture by quickly stirring in a circular motion. Sift together flour, baking powder and salt. Mix together the powdered seeds also. Beat egg in a bowl and add vanilla to it, add this to butter mixture. Add lemon zest. Add gradually flour mixture to the butter mixture and blend well. Take a small mixture of the dough and mould into a small ball in your hand. Dip the tip of the ball in milk and sprinkle some sesame seeds. 

Grease the cookie sheets with unsalted butter and dust it with flour. Place the balls on greased sheet. Flatten balls slightly with the tip of you fingers. Bake at 180 Degree Celsius for 15 minutes or until lightly browned. Leave it for 5 minutes on pan and then remove and then cool completely on a wire rack. 

User Comments & Tips: 

  • Baking sheet should be at room temperature when dough is placed on it. By doing so you will get the desired shape and texture.
  • Try to maintain the size and thickness of the cookies so that all are baked together simultaneously.
  • Leave atleast 2 inch gap when you place the dough on cookie sheet for baking.
  • Use only fresh baking powder, to check that put some baking powder in hot water it should bubble.


This recipe goes to the following events:
Srilekha's EFM- Bakes and Cakes Series

 Champa's Bake Off event

and finally to Neha's Kid's Menu event  

Nutritional information: Calorie 70, Carbohydrate- 12 g.

read more.. "Sesame Cookies"

Monday, September 6, 2010

Sukhadi / Wheat Flour Burfi / Golpapdi & awards....

Sukhadi is a traditional Gujarati sweet which I learnt from my friend Himadri. Wheat flour is fried in ghee till light brown and then grated jaggery is added to it. Once done this mixture can be molded into the desired shape (square or diamond). 

Yields: 1 plate, Cooking time: 10-15 minutes

1 1/2 cup Wheat flour
1 cup Jaggery (I've used dark colored jaggery here)
1 cup Ghee / clarified butter
1 tsp Poppy seeds
1 tsp Cardamom powder
Cashews for decoration

Grease a plate with ghee and keep aside. Heat ghee in a heavy pan.

 Add wheat flour and stir continuously on medium flame so that it doesn't burn. Mix well till you get a beautiful aroma of cooked flour or the mixture turns light brown in color. 

Stir continuously and add jaggery to it. Mix well till jaggery melts and ghee leaves from the side of the pan. Turn off the flame and add cardamom powder. Mix well thoroughly and pour the mixture evenly in that greased plate. With the help of flat spatula press it hard and even the upper surface. 

Sprinkle poppy seeds and cut it diagonally or any other desired shapes.

 Decorate with cashews and later when it is cool down, can be stored in an air tight container.


This recipe and home remedy for cough (below) goes to Neha's Kid's Menu Event
Also I would like to share a very effective home remedy.This is the best homemade honey cough syrup that I often give to my son when he has cough and the best part is that it does not have any side effect on my 3 year old son. Mix one tsp of honey, pinch of black pepper powder and 1/2 tsp ginger juice (you can also add 1/2 tsp warm water to it). Have this 2-3 times a day for about 4-5 days. This is a good natural remedy for cough.

This recipe also goes to my dear friend Nayna's Flavour's of Gujarat event.

And now few awards from my dear Gouridi of Didibhai's Kitchen. She has bestowed not one but 5 wonderful awards. I would like to thank her from the bottom of my heart.

read more.. "Sukhadi / Wheat Flour Burfi / Golpapdi & awards...."