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Friday, September 23, 2011

Roasted Baby Potatoes

I love the simplicity of roasted potatoes. This is a kind of snack which can blend easily with other kind of non veg preparations such as tikkas, kababs etc. effortlessly. Moreover, you do not have to fry it unlike other fried snacks thus keeping a check on the oil content. So Friends enjoy this recipe and if possible do tell me how you liked it.

1/2 kg Baby potatoes with skin, scrubbed clean
1/2 tsp Koshar salt
1/2 roasted Garlic powder
Pinch of Red chilly powder
1 tbsp Olive oil
2tsp Mixed herbs (Dried rosemary crumbled, dried parsley, dried Oregano) 
1 tsp Freshly cracked Black Pepper powder

Pre-heat oven to 180 Degree Celsius. After cleaning and scrubbing potatoes, pat them dry with a kitchen towel. 
In a large mixing bowl, combine all the above ingredients and mix well. Cover an aluminium foil on the baking tray and lay out potatoes on this lightly greased tray. Bake them for 25-30 minutes or until tender with golden skin, turning once during cooking. Take it out from the oven and you can serve with your favorite topping or just like that. 

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Tuesday, September 20, 2011

Mango Ladoo

This was sitting in my draft for a long time and when I was going through my archived post I found this one to be apt for Priya and Aipi's Bookmarked series. When mango season was in peak here I was looking for mango based ladoos and finally I could find what I was looking for . Which was perfect for the season. Thanks to Medhaa for these amazing ladoos, I followed the same recipe and it fetched me 10 ladoos. You can click here for the original source.

2 cups shredded fresh Coconut
1 cup Mango pulp
3/4 cup Condensed milk
2 tbsp broken Cashews
1/4 cup Raisins
1/2 cup or more shredded coconut for rolling.


Roast the coconut in a thick pan till the raw smell is no more.  Add the mango pulp and cook till it dries up. Add the condensed milk and cook till the mixture thickens and leaves the side of the pan. Mix the cashews and raisins. Remove it from heat. Make small round balls while the mixture is warm, do not allow the mixture to cool completely at this point. Roll them in extra coconut and keep aside. Cool and store in airtight container.

 Submitting this Mango Ladoo to Priya's Bookmarked Recipes - Every Tuesday
Here is the logo which Aipi designed, isn't that cool?

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Friday, September 16, 2011

Eggless Chocolate Cupcakes with White Frosting

This is best batch of cupcakes I have ever made as of today, so soft, perfect looking even textured and definitely moist till last bite. Earlier I was in a dilemma whether to bake a large cake or divide it into small cupcakes. Hence, after giving  it a long thought, I realized that cakes will be finished on the same day as my hubby and son are choco maniac. However, in case of cupcakes anyone can count how many he has had and when to hit the brakes :) ! Also the fact that cupcakes can take less space and can be stored more easily. So for the veg lovers, this time it is eggless cupcakes which I am about to present to you for your view and further comment.

Yields: 12 cup cakes, Baking Time: 20-25 minutes

Dry Ingredients:
1 1/2 cups of All purpose flour
3/4 cup Confectioner's sugar
1/3 cup Cocoa powder
1 tsp Baking soda
1 tsp Salt

Wet Ingredients:
1/2 cup Oil
1 cup Water
1 tbsp Vinegar
1 tsp Chocolate flavor essence

Pre-heat oven and line cupcake pans with cupcake papers or you can simply grease the pans. In a mixing bowl sift together all the dry ingredients (flour, salt, baking powder, powered sugar, baking soda and cocoa powder) and make a well in the center for the wet ingredients. Pour oil, water and vinegar in the center and begin stirring from the center of the well, slowly incorporating the dry ingredients to the liquid. When the batter is lumps free pour this batter into the cupcake pan and place the pan in the middle of a pre-heated oven. Bake for 20-25 minutes(this can vary depending on your OTG's size and performance). Mine took exact 20 minutes to bake. 


Remove them from oven and place the cupcakes on cooling rack for 10 minutes. Remove cupcakes from the pan now and let them cool completely before decorating them.
Serve cupcakes at room temperature. You can also store them in containers and keep in fridge.

For Frosting :
1/2 cup Whipping cream
1 tbsp Icing sugar
1/2 tsp Vanilla essence

Place the bowl and beater in the fridge for an hour. This step is very important so don't skip for the better results. Now pour chilled cream in that bowl and beat on low speed for 1 minute then add icing sugar and beat the mixture until both are combined well. Add vanilla essence and increase the speed of blender to medium and continue to beat until stiff peaks form. Decorate with some sprinkles on top.  

With some sprinkles on top, isn't these looking gorgeous? :-)

read more.. "Eggless Chocolate Cupcakes with White Frosting"

Wednesday, September 14, 2011

Coffee Sandwich Cookies

If you are a coffee lover then these cookies are meant for you. These small delectable homemade cookies are something for which I am sure that you can not resist having only one piece. Best part is that it can be stored for days together.


1 1/2 cups All purpose flour
1 cup Sugar
1/2 softened unsalted Butter
1 Egg
1 tsp Baking powder
1/2 tsp Salt

2 tbsp Unsalted butter
1/2  cup Powdered sugar
1 tbsp Coffee granule
1 tbsp Boiling water

Pre-heat the oven to 180 Degree Celsius. Use a parchment paper on a baking tray. Beat together the butter and sugar with the help of hand blender on medium speed until light and fluffy for about 3 minutes. Add egg and mix well. Sift together flour, baking powder and salt in a bowl. Now mix in the flour mixture with butter and mix gently with your hand. When the dough resembles a soft ball, cover in plastic wrap and keep this dough in refrigerator for 20 minutes. Take out the dough and roll it out between sheets of parchment paper into small (2-3 inches) uniformly thick base. Remember we are making sandwich cookies so try to maintain the size and thickness same. Arrange these small disks 2 inches apart in the baking sheet. And bake these for 12-15 minutes on 175 Degree Celsius or until done. And allow to cool completely on a wire rack.
Now try to find identical twins to make these sandwich cookies and be sure that they are mirror image of each other.
Picking up identical twins :-)
To make the coffee filling you need to mix coffee granules in a cup with 1tbsp hot water and stir until dissolved. Beat unsalted butter in a bowl at low speed until creamy and light. Then gradually add powdered sugar and coffee liquid and mix well on low speed.

 Now apply bottom side of 1 cookie with 1 tsp of filling and place second cookie on top. Repeat the same process with remaining cookies. Munch and enjoy these delicious cookies.


read more.. "Coffee Sandwich Cookies"

Monday, September 12, 2011

Honey-Chilly Chicken

To Marinate Chicken:
½ kg chicken, Finger chips cut
1 Egg
3 tbsp Cornflour
3 tbsp Soya sauce
1 tsp Green Chilly paste
1 tbsp Lemon
½ tsp Garlic powder
1 tsp White Pepper powder
Salt to taste

For Gravy:
½ cup Red Bell Pepper, cut into long thin strips
½ cup Yellow Bell Pepper, cut into long thin strips
100 gms French Beans, cut into thin strips
1 big Onion , lengthwise
1 tbsp Garlic, chopped finely
3-4 Green chilies, slit vertically
1 tsp  ginger julienne
1 tbsp Soya sauce
1 cup Chicken stock
1 tbsp Cornflour
2-3 Spring onions
Pinch of Ajinamoto
Pinch of  pepper powder
1 ½ tbsp Honey
White Sesame seeds to sprinkle on top
1 tbsp Olive oil
Wash and pat dry the chicken pieces. Marinate chicken with chilly paste, soya sauce, egg, lemon juice, garlic powder, white pepper, cornflour and salt. Keep this aside for half an hour. Then heat refind oil in a frying pan .Slide few pieces at a time in hot oil on low flame and fry until light brown. Repeat with the remaining pieces. Keep aside.

In a wok pour olive oil and add garlic, ginger and green chillies. Stir fry for a minute, then add bell peppers, beans and onions. Add soya sauce, salt, black pepper powder and stir well for 2 minutes. Add the fried chicken pieces and mix well. Add chicken stock and cook until it comes to a boil. Mix cornflour in a little water and then pour this to chicken. By this time the gravy will start to thicken, immediately add spring onions, ajinamoto and honey. Mix well and remove from heat. Sprinkle sesame seeds on top and serve this lip smacking honey chilly chicken with fried rice. 

read more.. "Honey-Chilly Chicken"

Friday, September 9, 2011

Seven Links Game and a Tag !!

For the last few weeks what I noticed while blog hopping was that many of my friends were tagged in an interesting and fun game. Mugdha of Cooking Fundas, Sangee Vijay of Typical Indian Cooking and Vidhya of Sugar n Spice have tagged me for the same game. Thank you girls for tagging me. The blogger who is tagged in this game must select the most apt posts from his/her blog for the categories below, which are the 7 links from my blog under the following posts:

1) The Most Beautiful Post: Thandai-Holi Special
      Considering that I don't play with my camera much and neither I use Photoshop I thought I captured the pictures well. I mean these pictures look attractive to me :-).


2) The Most Popular Post: Resturant style Shahi Paneer Recipe and Porcupine Shaped Burger
    While I picked up my restaurant style Shahi Paneer Recipe purely on the basis of number of hits and page visits basis, the Porcupine shaped Burger is in this category only because of huge sucesses that I get every time I make this for kids party. The presentation of this cute and eye-catching burger scores high points from kids. 


3) The Most controversial Post: I don't like to be under the spotlight for wrong reasons so no post in this category :-).

4) The Most Helpful Post: Well I have to pick two recipes here. First is Elo Jhelo which is a Bengali sweet but sadly it is a dying  form of art.Though very easy to make but rarely prepared in the Bengali household. I love the simplicity of this sweet which can be stored for long period. And the detailed step-by-step pictures were appreciated.

 Second useful post has to be Eggless Cake prepared in a Pressure Cooker. I have received several requests from readers who are not bloggers to share a method of making cake without Oven, as they didn't have one. So I  had posted  this recipe on demand. Later on got many thanking notes for sharing this Pressure Cooker style.

5) A Post that was surprisingly Successful: This has to be one of my experiment with regular Gulab Jamuns- Nutella filled Gulab Jamuns. This improvsied and twisted version of gulab Jamun was much appreciated by my blogger friends. Being a Nutella fan I just couldn't resist myself combining the magic of nutella and soft melt-in-mouth gulab jamuns. This post was such a BIG hit !!!
Another Nutella based simple, humble breakfast item got great reviews was Hazelnut Spread Flower. I think what was liked most about this post was the way I had presented a simple thing. My creativity was much appreciated !!

6) The post that didn't get the Attention is Deserves: For some reason my Paneer Bread Roll didn't get the attention which was due :-( In fact in terms of comments also it was neglected. 

7) A Post I'm Proud of: Replica of Hide and Seek Biscuit When I was preparing this I had a feeling this would turn out to be an excellent creation. And later when I saw the sheer number of comments then I realized how much this biscuit has touched the heart of so many people. 

Now comes the part where I have to Tag 7 of my blogger friends to keep the ball rolling. So here are they...

read more.. "Seven Links Game and a Tag !!"

Monday, September 5, 2011

200th Post- Best Moist Chocolate Cake with Chocolate Ganache

      Dear Blogger Friends and Fellow Readers, first of all let me admit a slight oversight of mine. A week earlier I completed my 200th post ( Egg Chaat) and during the course of viewing all beautiful recipes of my fellow bloggers and preparing about my subsequent posts , I completely forgot about mentioning about my 200th post. However, all said and done, it is a fact that without continued support and encouragement of all my Blogger friends and readers, my blog would not have lasted so long. So, please accept my heartfelt gratitude and acknowledgement for viewing my blog and providing with your valuable feedback. Today's post is my 202th recipe called Best Moist Chocolate cake. I believe that this recipe needs no introduction and readers from the entire world know this is a dessert to which nobody can say no. Children from 4 to 80 years love the taste of it. Now a days due to health awareness, there are sugerless and eggless versions also available. But the taste of the cake is unmatched . I  had made this special cake for my very dear friend's b'day. Whom I wish a speedy recovery..... 
  Dry Ingredients:          
  1 + 1/2 cup All purpose flour
 2 tbsp + 1/4 tsp Cornflour
  2 cups granulated Sugar
  3/4 cup unsweetened Cocoa
  1 1/2 teaspoons Baking Powder
 1 1/2 teaspoons Baking Soda
  1 tsp salt
 Wet Ingredients:
  2  Eggs
  1 cup Milk
  1/2 cup Vegetable oil
  1 1/2 tsp Vanilla essence
  1 cup Water, boiling


      Grease a pan with little butter. Pre-heat the oven for 175 C/ 350 F. Sift and combine all the dry ingredients in a large mixing bowl. Beat eggs and add milk, oil, and vanilla essence.With the help of an electric mixer mix on medium speed for 2 minutes until all ingredients are blended and smooth.Now stir in boiling water by hand. By this time the batter will be runny. Pour the thin batterinto the greased tin. Bake at 175 Degree C for about 35 minutes or until a skewer inserted into the middle of the cake comes out clean.Cool for 10 minutes in pan on rack then remove from pan and cool completely before decorating. 


  To Decorate the Cake:
 Some Silver beads
 Chocolate curls

Recipe source: Joyof Baking
For Chocolate Ganache: 
200 gms semisweet chocolate, chopped fine
2 tbsp Unsalted butter
3/4 cup heavy Cream
2 tsp Honey

Place the chopped chocolates in a microwave safe bowl. Heat cream and butter together in a bowl on medium heat till the first boil. Immediately pour the boiling cream-butter liquid over the chopped chocolates and let it sit for few minutes (don't stir). Gently stir with a whisk until smooth and shiny. 
Now place the cake on a flat surface, insert few toothpicks to mark the center portion of the cake  all the way around and with the help of dental floss / thread, slice the cake by moving it back and forth through the cake. 
Now pour 2 tbsp of ganache on top of one layer and let this set in for few minutes in a refrigerator. Now take out the bottom layer of the cake from fridge and set the other layer on top of ganache layer cake. Now place the cake on a wire rack and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. Sprinkle some chocolate curls to decorate the top and the sides. 


read more.. "200th Post- Best Moist Chocolate Cake with Chocolate Ganache"

Friday, September 2, 2011

Egg Chaat

Although this recipe seems to be a simple one but let me assure you that whenever there is a sudden arrival of guests in your home and you are hard pressed for time, this snack would be very helpful to you. Also , in Northern part of India , particularly in the winter period, there are roadside vendors selling hot egg chaat and mostly students after their college classes stop by these stalls and satisfy their hunger by having at least 4-5 eggs at a go. Now that we are days from autumn season , I felt like posting this snack for my Bachelor readers out there.

4 eggs (hard-boiled eggs)
1 Onion, chopped finely
1 Tomato, chopped finely
2 Green chilies, finely chopped
1 tbsp Green chutney
1 Lemon juice to squeeze over the chaat
2 tbsp Sev
Chaat masala
Red chilly powder
1 tbsp coriander leaves, finely chopped
¼ tsp Black pepper powder
Salt to taste

Dip the knife in cold water for 1 minute and then cut hard-boiled eggs. This step will ensure that yolk doesn’t stick to your knife and finally crumble.
Place the sliced eggs in a serving plate, sprinkle some salt, onion, tomatoes, sev, green chutney on each sliced egg. Add chilly powder, black pepper powder and chaat masala. Squeeze lemon juice over it and serve this easy and quick to assemble chaat for guests and hear their compliments pour in.

                       Sending this Egg Chaat to Ila's 'ARS Event 'E' for Egg

read more.. "Egg Chaat"