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Monday, March 28, 2011

Cookies made With Tang Powder- Orange Cookies

Last month I prepared this tang flavoured cookies and it turned out to be really well. Just as a spontaneous thought I prepared this recipe and the end result was really nice. Till now i was using tang only to make orange drink. During this summer it will be very useful to satisfy your hunger at any point of time.

1 cup Butter (unsalted), softened
3/4 cup Sugar
1 1/2 cups All purpose flour
1 tbsp fresh squeezed Orange juice
1 tbsp Orange zest
1 tbsp Orange flavour tang
1 Egg
1 tbsp Orange color tutti-frutti
1/4 tsp Baking powder
1/4 tsp Salt

With the help of hand blender, cream together butter and sugar on medium speed utill it becomes light and fluffy. Add orange zest, juice, tang and with the help of long spatula scrap down the side of bowl to mix evenly. Blend it again for a few seconds. Add the beaten eggs and mix thoroughly.
Sift flour , baking powder and salt together. Add the flour mixture to the butter batter and mix together just until it becomes blended.
Wrap the dough in plastic wrap and refrigerate for 1/2 hour. Pre-heat oven to 170 Degree Celsius. Unwrap the dough and pluck walnut sized bits and make them into small balls. Flatten them into discs and place them on baking tray, sprinkle some orange colored tutti frutti over them. Bake for 12-15 minutes. Cool on sheets for 5 minutes then transfer them to wire racks. Later  you can store these in an air tight container for about a week. And enjoy this freshly homemade tangy flavoured cookies  in this summer.

read more.. "Cookies made With Tang Powder- Orange Cookies"

Friday, March 25, 2011

Methi Kadhi (Feenugreek Dumplings in Yogurt Sauce)

 Today I'm sharing with you a nutritious north indian preparation called methi kadhi . This dish is mostly relished with plain rice. and this combination satisfies your hunger for most part of the day. Also, would like to add that methi kadhi is more easy to prepare than traditional way of kadhi. I like it's taste and hopefully would also enjoy having it. 
Serves: 2-3, Preparation time: 10 minutes, Cooking time: 20 minutes

For Methi pakoras:
1/2 cup Besan / Gram flour
1 cup Methi leaves, washed, stems removed and finely chopped
1 Green chilli
1/2 tsp Red chilli powder
Little water to make the batter for pakoras
Pinch of Soda
Oil to deep fry
Salt to taste

For Kadhi:
1 1/2 cup Hung curd
1/4 cup Besan/ gram flour
2-3 tsp Kadhi masala powder
1 cup Water
Salt to taste

For Tadka/ Tempering for kadhi:
1 Onion, long thick slices 
1 tsp Cumin seeds
1 tsp Asafetida/ hing
2 Whole red chiili
1/2 tsp Red chilli powder
2 Tej patta
4-5 Feenugreek seeds
1 tsp Mustard seeds (small)
1 tbsp Ghee

Pour hung curd and besan and pass it through sieve so that you get a smooth thick liquid paste. In that bowl add kahdi masala powder and mix thoroughly. 

Do not add salt as of now. Take a big pan and stir fry this thick liquid on medium flame by stirring continuously for a few minutes. Stir continuously on low flame so that it doesn't burn. This will take 10 minutes. After that add water and accordingly adjust salt. With a broad spatula stir it regularly so that no lumps are formed.

To make Pakoras: Mix all the dry ingredients for 'methi pakoras'. Add required amount of water and mix well with your hand. The consistency should be neither too thick nor thin. Take a deep frying pan and heat oil. Take little portion of the batter with your hand and drop it in hot oil for deep frying. When the pakoras are golden brown in color on both sides, remove from oil and place them on paper towels. 

Add these  pakoras in the boiling kadhi. Let these soak for 5 minutes on low flame, then switch off. Heat ghee in tadka pan and add sliced onion, when it turns light pink add whole red chilli, tej patta, feenugreek seeds, mustard seeds, cumin seeds, hing and finally red chilli powder. When these starts spluttering and changes color to red, pour over the kadhi. Close the lid so that kadhi soaks the aroma of spices. You can add few fresh methi leaves in the final stage. Serve with steamed rice.

User Comments & Tips:

  • This kadhi tastes best when served piping hot with plain rice. Later if you find the kadhi too thick you can add 1/4 cup warm water, adjust the salt and heat for 2-3 minutes.
  • Avoid eating this sour kadhi in the night, as this is very heavy. 

read more.. "Methi Kadhi (Feenugreek Dumplings in Yogurt Sauce)"

Tuesday, March 22, 2011

Bread Pakora

Today since morning I have been feeling nostalgic about my college days. Over there during breaks we friends used to hangout in the canteen between classes and gossip. One food item which we relished during then was crispy and hot bread pakoras. Today I'm sharing my preparation of bread pakora.         
4 Bread slices (white or brown) I have used white here
1 1/2 cup Gram flour (besan)
1/2 tsp Carom seeds (ajwain)
1/4 tsp Asafetida (hing)
1/4 tsp Baking soda
1/2 tsp Garma masala
Oil for deep frying

For stuffing:
1/2 cup Cottage cheese (paneer), grated
2 big Potatoes, boiled
1/2 tsp Cumin seeds
1/4 tsp Garam masala1/4 tsp Red chilly powder
2-3 Green chillies, chopped
1 tbsp Coriander leaves, finely chopped
2-3 tsp Vegetable oil

Mash the potatoes and heat 2-3 tsp oil in a frying pan. Add cumin seeds and when they start spluttering add green chillies. Now add red chilly powder, salt and mashed potatoes. Fry for a minute then add chopped coriander leaves and garam masala. Mix thoroughly and switch off the burner. Add grated paneer and keep aside this mixture.
Remove the crusts from breads and cut very gently into two triangles. Make a batter of besan with ajwain , chilly powder, salt, baking soda, garam masala and add little water at a time to make a smooth batter. The consistency of the batter should be neither thick nor thin. Now take a piece of triangle and apply the potato filling and cover it with another slice of bread. Press it lightly so that both the bread pieces are stick to the inner stuffing.
 Heat oil in deep frying pan. Dip this triangle in gram flour batter in a manner so that it is evenly coated. Slide in hot oil and deep fry on medium flame till they are crisp and golden in color. Place the bread pakoras on a paper towel. Serve these hot and crispy pakoras with green coriander chutney and enjoy with hot cuppa.

I received this Lovely Blog Award from the following friends-                                                                    
To Krithi (who  has passed on two awards to me- Stylish Blogger award and Lovely Blog award) . Neenu Parveen,  Cooking gallery,  DeepthiSonali, Vimitha  : It is an honour for me to receive so many awards from yourselves. It motivates me to meet your expectation continuously . Again thanks a lot my dear friends.
  Uma of Trendy Relish has shared a bunch of awards.   

Since I already got these awards in  the past few months so not restricting myself to share it with only 15 friends. Each of you deserve this award. So feel free to to pick.

read more.. "Bread Pakora"

Friday, March 18, 2011

Thandai- HOLI HAI !!!!!

 Holi is amongst the most popular festivals c celebrated in India during summer period. Legend has it that Lord Vishnu saved his devotee Prahlad, who was put in a fire by his Aunt 'Holika' in an attempt to kill him. She had a special gift that fire would not harm her. But Lord Vishnu ensured that Prahlad remained unharmed whereas the demon Holika herself died in the Fire. In order to signify victory of good over evil people celebrate this festival . Holi Festival means vibrancy of color, music and delicious food and drink which are particularly sweet in taste. After applying color to family members, friend and well wishers, people enjoy the delicacies which add to the happiness of the environment. 
1 liter Full cream milk

1/2 cup Sugar
1/2 tbsp Poppy seeds
1 cup Water
6 tsp dried Watermelon seeds
1/2 tbsp Saunf (Fennel seeds)
15 Almonds, blanched

8 Pistachios
10-12 Peppercorns
1 1/2 tsp Cardamom powder
Few rose petals (fresh)

Few strands of Saffron
Crushed ice

Soak almonds and poppy seeds in 2 tbsp water or milk in the previous night or minimum for 8 hours.
Heat milk in a pan and after it boils once, switch off the flame and add sugar. Stir well so that sugar melts in. Add saffron strands and keep aside.
Peel off the skin of almonds and put these in a blender along with poppy seeds, watermelon seeds, peppercorns, rose petals, pistachios and saunf. Grind till you get a smooth paste. The paste should be very smooth and fine. Add little milk / water in between if you feel it has become too thick. 
Now place a muslin cloth over a big bowl and filter the mixture through this muslin cloth. Press this firmly till the residue becomes dry and husk like. Repeat this process 2-3 times. Now add this extracted liquid to milk and stir well. Add Cardamom powder, stir again and keep this in the fridge. Before serving add crushed ice, chopped almonds and enjoy this refreshing and energetic drink this Holi. Play safe :-). 
For other holi special recipes you can click here- Dahi Vada/ Dahi Bhalla, Gujiya, Malpua

      Sending this Thandai and Gujiya to Gayatri's  first event Walking Through The Memory Lane
read more.. "Thandai- HOLI HAI !!!!!"

Wednesday, March 16, 2011

Gujiya - Festival special Half Moon shaped Mawa & Coconut Dumplings

It's that time of the year again Folks, when Holi ( Festival of Colors ) is round the corner. It's the festival which invites us to come outdoors and soak ourselves with vibrant colors. I remember during my childhood days our group of friends used to come together in the neighbourhood with water sprays, colored water filled balloons and gulals. Once we have finished applying colors amongst ourselves we used to ambush other pedestrians who used to pass our locality. Many times we threw water balloons and if we ran out of it, we used pichkaris( water sprays) to fill the pedestrian with colors. Believe me friends it was great fun. After all the playing has ended, we took a lot of time to get a nice shower and clean up as much as possible. Although some colors remain till days, it reminds us how much fun we had during Holi. Today, I am sharing with you a Holi based sweet called gujiya. It's a lavish sweet with many fillings. Hope you like it. 

(For outer crust)-
2 cups All purpose flour
2 tbsp Ghee
2 tsp Milk
Pinch of salt
Water to knead the dough

(For filling)-
250 gm Mawa/ Khoya/
3/4 cup Desiccated coconut
1 tbsp Semolina
1 cup Sugar, powdered (or you can adjust according to your taste)
8-9 Almonds, blanced and chopped
10 Cashews, chopped
10 Raisins
8-10 Pistacho
1 tbsp Saunf / fennel seeds(roughly grounded)
1 tsp Green cardamom powder
1/2 tsp Nutmeg powder
1 tbsp Ghee
Oil for deep frying

Rub ghee into the flour and mix well till it looks like breadcrumbs texture, add a pinch of salt, milk and water to make a smooth dough. Now cover this dough with a wet cloth and keep aside for 1/2 hour.

In a kadhai / skillet take 1 tbsp ghee and add semolina and fry for a minute on slow flame. Add desiccated coconut and mawa and stir continuously till it is light brown in color. 
This should take just 5 minutes. Turn off the heat and let this cool down for 2 minutes. Now add sugar, all the chopped dry fruits, cardamom powder, saunf, nutmeg powder and thoroughly mix this with your hand.

Divide the dough (which was kept aside) into 22-24 pieces and roll it into 4 inch circle. Place this on a gujiya maker and fill 3 tsp of filling mixture on one side of it. Apply water with a tip of your finger to the edges of the D shape gujiya maker. And now close the gujiya maker and press to seal the edges. Take out the dumpling carefully  and place it on a dry plate. 

It's better to prepare 4-5 gujiyas at a time and cover it with a moist cloth to avoid the dryness. Simultaneously heat oil in a skillet for deep frying these gujiyas. Slide 2-4 gujiyas into the oil and keep frying on low flame for best results. Keep flipping the gujiyas for even frying, until they are golden on both the sides. 

Place these on paper towel and let cool down. Then these should be stored in an air tight container. Follow the same procedure to make rest of the gujiyas.


User's Comments & Tips:

  • While kneading the flour for outer crust the dough should be neither too soft nor too tight.
  • You can make the inner filling a day in advance.
  • The thickness of the dough while you roll into 4 inch circle should not be thin. Then the chances of breaking gujiyas while frying becomes high. And it should not be very thick also.
  • For crispy and tasty gujiyas always fry on low flame and keep stirring.
  • After filling the mawa stuffing in gujiya maker seal it very tight otherwise while frying the stuffing will come out and ruin the oil in the skillet.
  • Keep a moist cloth over the gujiya dumplings that are ready  for frying, otherwise the outer the outer crepe will become dry.

      Sending this holi special Gujiya to Gayatri's Walking Though The Memory Lane     

Also to Akila's Dish Name Start With 'G'                                                    
read more.. "Gujiya - Festival special Half Moon shaped Mawa & Coconut Dumplings"

Sunday, March 13, 2011

Replica of Hide & Seek Biscuit

Reel versus Real
We all are familiar with the famous Hide and seek advertisement where Hrithik endorses the product. But unfortunately the quality of the product has not been so stable in past few years. This kind of triggered my food cells to come up with a home made alternative. My son is a big fan of Parle's Hide & Seek biscuits. At one go he can finish off the whole packet. He likes it for two reasons- it's brown in color (he doesn't like white chocolates, in fact he doesn't believe that chocolates can be white !) and another reason is that he can actually count how many choco chips are there in each biscuit. So keeping his taste in mind I thought of making hide and seek look a like biscuits at home.  With my imagination skills, I gave the biscuits a more chocolaty look and added more cocoa which came out pretty well So what are you waiting for ??? Don your apron...

                              my lil one just sneaked in to grab a biscuit while i was busy clicking the pics                                   

Yields: 24-25, Preparation time:15 minutes, Baking time:10-12 minutes

1/2 cup Unsalted butter, room temperature
3/4 cup Powdered sugar
2 Egg yolks
1 1/2 cup All purpose flour
2 tbsp Cocoa powder
2 tsp Chocolate essence
1 tsp Baking powder
1/2 tbsp Choco chips +1/2 choco chips for decoration
Pinch of salt

Other things you need: Oven, toothpick, baking tray with butter paper & cling wrap

Pre-heat the oven to 325 F (170 Degree Celsius). Sift  flour, baking powder, cocoa and pinch of salt and set aside. Cream butter and sugar in a large bowl with the help of a blender till it is fluffy and light. Beat in chocolate essence and egg yolks one by one. Gently stir in the flour mixture and mix well. Finally add in the chocolate chips and combine well. Wrap this dough in a cling film and keep it in the fridge for 1/2 hour. Take out the dough and take out a small chunk, roll it between your palms and press it on the baking sheet. With a square cutter, take out the extra dough to make it a complete square. Try to maintain the same thickness
while you are pressing the dough balls. As soon as you are done with 12 biscuits on the tray, with a toothpick, draw slanted lines across the cookies. 

And sprinkle the rest of the choco chips on top. Bake these for 10 to 12 minutes. Don't over bake them. Cool them on wire racks and later store them in an air tight jars. Enjoy these home made biscuits anytime of the day.

   Sending these creative biscuits to Treat to Eyes- Series 1 Event by Rumana

read more.. "Replica of Hide & Seek Biscuit"

Thursday, March 10, 2011

Stuffed Tomatoes (Potato and Cheese Filling)


This recipe although has been prepared quickly, but I have tried to ensure that the nutritious elements remain intact and with just salt, pepper and oregano this is spice less also. Hope you would use this recipe on certain days when you are pressed for time. Here goes:

Serves: 4, Baking time: 10 minutes, Preparation time: 10 minutes

4 plum Tomatoes
2 medium size Potatoes, boiled
3/4 cup Mozzarella cheese
3/4 cup Red, green & yellow Bellpeppers (I've skipped Red as I ran out of red bellpepper)
2 tsp Oregano
4-5 tsp Butter
1 tbsp Coriander leaves, chopped
2 tsp Olive oil
Salt and Pepper to taste

Wash the tomatoes and pat dry. Cut the top of each tomatoes and gently scoop out the pulp and seeds.

 Melt butter and brush the outer portion of tomatoes. Grate cheese and boiled potatoes. Add salt, pepper, oregano, chopped coriander leaves and chopped capsicum. Mix well. Now pre-heat oven at 180 Degree Celsius. Place a foil sheet on the baking tray. Now distribute and pour the filling inside the hollow tomatoes and place tomatoes on the baking tray. Pour a spoonful or two of olive oil on top of stuffed tomatoes and bake this for 10 minutes or until cheese is melted. Serve warm.

User Comments & Tips:

  • For this particular dish you need to choose round, firm and red color tomatoes.
  • You can add any kind of food stuffing as per your liking in the tomatoes..
Sending this post to Helen of Fuss Free Flavor's Create and Carve which was started by Nayna of Simply.Food. 

read more.. "Stuffed Tomatoes (Potato and Cheese Filling)"

Monday, March 7, 2011

Choco chips Fudge Brownie

I love baking for my family as seeing my son enjoying freshly baked goods gives me immense satisfaction. The only problem I face is when I start preparations to take photos for my blog. It becomes extremely difficult for me as my three and a half year old son plays mischief with the presentation and camera during the photo session. Given a chance he would grab the  food items and make a run for it. Like in this instance the moment he saw gems and brownies he became alert and after taking photos as soon as I left the room for a moment, he had grabbed a couple of brownies and munched them in my absence. On my return, he made the most innocent of the faces that I have ever seen and all my interrogations to him did not make him admit his prank. Nor did I caught him in the act to use it as an evidence. Anyway Friends, I hope you like my method of preparation. As usual, would eagerly wait for your feedback of this recipe. 
1 cup All purpose flour
3/4  cup Semi sweet chocolate chips
3/4 cup Confectioner's Sugar
3/4 cup Butter, room temperature
1/2 cup Walnuts
1/2 cup Cocoa
2 tsp Vanilla
2 Eggs
Pinch of salt

Grease an 8" inch baking pan. Pre-heat oven 350 Degree Celsius.With electric mixer beat eggs on low speed in a large bowl, adding one at a time. Now add vanilla essence and mix well. Sift flour, cocoa and salt. Cream butter and sugar till it is fluffy. Add eggs and stir well. Add flour and mix thoroughly until combined. Add chocolate chips now. Pour this batter into greasing pan. Even the surface with the back of spatula and bake at 180 Degree Celsius for 20-25 minutes or until it pulls slightly from the sides. Leave this aside to cool down. Sprinkle chopped walnuts on top of fudge and drizzle melted chocolate over top and let this set well. Cut into small pieces and I hope you feel heavenly after your first bite ;-)


 Sending this to Divya's Brownies event where she is celebrating 3rd bloganniversary                                                                      
read more.. "Choco chips Fudge Brownie"