Coconut Kalakand

Kalakand, (Hindi: क़लाक़न्द) is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is one of the most commonly available sweets in the shops during festivals in India.

Serve:  15 (medium square pieces)

Preparation time:  1 hour (plus cooling)

Ingredients:

Milk:                                       2 liter
Coconut powder:                    1/2 cup
Lemon juice:                           1 tablespoon
Sugar:                                     1/2 cup
Pistachio:                                15 pieces crushed roughly
Ghee:                                      1/2 teaspoon
Silver varq (optional)

Method:
1) Boil 1 liter of the milk in a large, thick-bottomed pan. Add the lemon juice to it. Once the chenna (cottage cheese) separates from the milk sieve the mixture with clean cheesecloth and strain the excess water. Wash it under fresh running water.
2) Boil another liter of milk till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan.
3) Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa/ khoya. Add sugar and coconut powder to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfi.
4) Grease an aluminium tray with ghee. Pour the mixture into the tray and level the surface. Leave to set for a few hours in a cool, dry place or a refrigerator. When completely set, decorate with silver varq and cut into squares or diamonds. Sprinkle the sliced pistachios on top.

BON APPETIT..

Blueberry Basil Cheesecake (No bake)

I am happy, it’s no bake, its quick, its small, and it’s an individual serve size, perfect for a quick summer dessert. Cheesecakes have always been a fascination for me. I have not yet made any proper cheesecake for my blog but yes this recipe is definitely a good start towards it.
Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce and/or chocolate. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, or toffee. Cheesecake is usually served as a dessert.
(Source- wikipedia)

Serve:      4
Preparation time :              20 minutes

Ingredients:
Graham crumb:              1 cup (substitute: Crushed digestive biscuits)
Butter:                           4 tablespoon
Cream cheese:               1 cup
Blueberry:                      1 cup (fresh)
Basil:                              5-6 leaves (finely chopped)
Heavy cream:                 1 cup
Sugar:                            4 tablespoon (powdered)
Lemon zest:                    1/4 teaspoon
Lemon juice:                  1 tablespoon

Method:

1) Mix the crumb and butter together and spoon it in the bottom of the glass. Let it cool refrigerator for 15 minutes.
2) Crush half cup blueberry, add it to the cream cheese, add basil leaves, lemon juice and zest. Mix well.
3) Whisk the heavy cream until soft peak, add sugar and whisk again until stiff peak forms.
4) Gently fold the cream cheese mixture and heavy cream.
5) Spoon it over the crumb mixture in the glass. Top it up with fresh blueberry and some basil leaf.

6) Keep it cold until served.

BON APPETIT..

Chicken Waldorf Salad

Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.

This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist.  Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".
(Source: Wikipedia)

Serve :     2
Preparation time:     30 minutes plus cooling

Ingredients:

Chicken Breast:               300 grams (Cooked, Shredded or cubed)
Green Apples:                 2 cups (coarsely chopped)
Dried Cherries:                1/3 cup
Walnut:                            1/3 cup (chopped)
Mayonnaise:                     2 tablespoon
Celery:                             2 tablespoon (chopped)
Sour cream/ yogurt:          3 tablespoon
Lemon Juice:                    1 tablespoon
Honey:                             1 tablespoon
Dried Rosemary:              1 teaspoon (crushed)

Lettuce leaves to serve

Method:

1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.
4) Cover it and refrigerate, Serve on lettuce leaves.

BON APPETIT..

Chocolate Cherry Dump Cake

Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.

Serve :            2
Preparation time:     45 minutes


Ingredients:

For cherry pie filling:
Cherry:             2 cups (pitted)
Sugar:               1/2 cup
Corn starch:      1 tablespoon
Water:              1/4 cup

For cake mix:
All purpose flour:    1 cup
Butter:                    50 grams (cold cut in small pieces)
Cocoa powder:       1/4 cup
Baking powder:       1 teaspoon
Salt:                         1 pinch
Sugar:                      1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence:         1/2 teaspoon

To assemble:
Butter:                     1/2 cup (melted)

 Method:

1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.

6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.

BON APPETIT..

Cherry Cobbler

You can never forget the name of this dish because of its uniqueness. Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.

The scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb, beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.

(Source: Wikipedia)

Today's preparation is a yummy, juicy homespun cherry cobbler, where the base is of the soft cherry pie filling and the topping is a hard crusty biscuit. Enjoy this hot and bubbling cherry cobbler directly out from the oven.

Minimally adapted from Joy of baking

Serve:                  2

Preparation time:   45 minutes (including baking)

Ingredients:

Cherry:                300 grams (fresh or canned, about 1 cup after pitted)

Lime juice:           1 teaspoon

Sugar:                  2 tablespoon

Cornstarch:          1/2 tablespoon

Biscuit dough  

All purpose flour:    1/2 cup

Sugar:                     2 tablespoon

Butter:                    2 tablespoon (cold, unsalted, cut into pieces) 

Baking powder:      1/2 teaspoon

Salt:                       1 pinch

Vanilla extract:       1/2 teaspoon

Cream or milk:       1/4 cup (cold)

Method:

1) Cook pitted cherry, lime juice and sugar with 1/4 cup of water together. Let it cook till soft. Add cornstarch mixed with some cold water to the cooking cherries. Cook for another 1 minute at low heat.

Set aside.

2) Preheat the oven at 180 degree celsius. 

3) Whisk together the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces and mix into the flour mixture using your fingertips lightly. The mixture should look like coarse crumbs.

4)  Add the cream to the flour mixture to make soft dough. Stir just until combined. Do not over mix. Knead dough gently on a lightly floured surface.

5) Roll the dough into a circle that is about 1/2 inch thick,cut the dough into rounds.

6) To assemble place the cherry filling at the bottom of the ramekin mould. Gently place the rounds biscuit on top of the fruit. Brush the tops of the biscuits with a little cream.

7) Bake for approximately 30-35 minutes or until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.

8) Remove from oven and place on a wire rack to cool slightly before serving.

9) You can relish it like this or serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.

BON APPETIT..

Grilled Salmon with Creamy Dill Sauce

I love anything grilled, its vegetable, poultry, fish or cheese. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. I am using a stovetop grill pan for this recipe. As we all know, Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. An interesting fact about salmon is that they are born in fresh water, migrate to the ocean, and then return to freshwater to reproduce.

I am serving this yummy 20 minutes recipe with layered onion sweet corn rice and tandoori grilled vegetable. You can have it with any set of grilled vegetable of your choice.

Serve:                       2
Preparation time:        20 minutes

Ingredients:

Salmon fillet:             2 large
Lemon:                     1 teaspoons
Salt to taste
Garlic powder:          1/2 tablespoon lemon-pepper seasoning
Butter:                      1/2 teaspoon
White pepper:          1/2 teaspoon
Dried dill:                 1/2 teaspoon

Dill Sauce:
Sour cream:              1/4 cup
Mayonnaise:             1/4 cup
Onion:                      1 tablespoon finely chopped
Lemon juice:             1 teaspoon
Dried dill:                  3/4 teaspoon
Garlic:                       1/4 teaspoon
Salt to taste
Pepper to taste

Method:
1) Marinate salmon with lemon, salt, garlic, butter, white pepper and dill.
2) Let the salmon rest in freeze for 15 minutes. Cover it with a cling film.
3) Heat some oil in a grill pan and put the marinated salmon on it.
4) Turn side after 5-7 minutes. Cook till its grilled well.
5) You can use a charcoal grill, a oven or a foil baking with the same recipe.
6) For sauce, mix all the ingredients and together until smooth.
7) Serve hot salmon with this creamy and delicious sauce.

BON APPETIT...

Apple Rose Pie Bites

These small roses made of apple will certainly attract you towards its beauty and simplicity. I was tempted to search of its recipe once I saw them on "Pinterest" though I didn't got the recipe, I am trying to replicate the same design. I am using the apple pie recipe to make these lovely bite size delicious desserts. It's a perfect dessert for all fruit lovers and diet conscious people. A little sugar and apple's sweet and sour taste make it a perfect dessert or snacks for any occasion.

Serve:                   2 (Makes 5 pieces)
Preparation time:   25 minutes

Ingredients:
Apple:                     Red or green (I am using both)
Puff pastry sheet:     3 sheets
Vanilla Sugar:          2 tablespoon
Cinnamon powder:  1 teaspoon
Lemon juice:           1 tablespoon
Sugar:                     4 tablespoon.

Method:
1) Slice the apple half and cut it in thin slices neatly and carefully.
2) Boil sugar in 2 cups water and the sliced apple with lemon juice.
3) Let it cook for 3-4 minutes or until slightly soft.
4) Strain and let it dry on a flat surface or a big strainer. Place the apple slices separately.
5) Cut 1 cm wide and 12 cm long strips from the pastry sheet.
6) Arrange the apple slices on the strip overlapping each other (as shown in picture).

7) Start rolling the strips from one side to make a rose like a shape.
8) Sprinkle some vanilla sugar and cinnamon powder over the rose pie.
9) Grill it in a preheated oven at 180 degrees for 20 minutes and serve hot.

BON APPETIT..

Prawn in a Blanket

Prawns are much lower in calories and fat than chicken yet with much more protein. As well as being high in protein, prawns contain magnesium, which plays a role in bone development and nerve and muscle function; Zinc, which is good for growing bodies, and selenium, an important antioxidant.


Omega 3 oils found in prawns assist in blood circulation by lowering blood fats and preventing blood clot formation. This aids blood circulation and researchers believe it reduces the risk of heart attack and stroke. Research also indicates the omega 3 oil acts as an anti-inflammatory agent and so may reduce the risk of a wide range of health problems, including asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.

With so many benefit and taste let get making this recipe. This recipe can said to be innovation/ variation from spring roll a famous in south asian appetizer.

Makes:                       10

Preparation time:         30 minutes

Ingredients

Large prawns:          10 (head removed, peeled but tail left on
Filo pastry sheet:      10 (thawed if frozen)
Egg:                         1/2 beaten
Green Onion:           2 (chopped)
Red Capsicum:        1 small (finely chopped)
Garlic powder:         1/4 teaspoon
Feta cheese:             50 grams (crumbled)
Salt and pepper to taste
Sunflower oil :           1 tbsp
Sweet chilli dipping sauce to serve

Method
1) Heat 1 tsp of oil in a pan. Add chopped onion, capsicum, cook till soft and dry.
2) Add garlic and season with salt and pepper. Cook for another 1-2 minutes.
3) Add crumbled feta to the mixture once cold.
4) Spread out four filo pastry sheet on a clean work surface, covering the other with damp cloth.
5) Place the spoon full of stuffing on each sheet near the lower edge. Lay a prawn on top of the stuffing with the tail exposed.
6) Fold each sheet over toward the tail, then brush the edge with the beaten egg and roll up, with prawn tail exposed. Make the remaining roll in the same way and place them on the tray lined with baking parchment.
7) Preheat the oven at 180 degree celsius. Brush the wrapped prawn with some oil and bake for 20-25 minutes until light brown or cooked.

8) Serve hot with a bowl of sweet chilli sauce alongside

BON APPETIT..

Saffron Caressed Vegetable Pouch (Saffron flavoured baked vegetable in filo pastry)

I have been getting requests for cooking and writing something healthy, quick and super stylish. So here we are with all such kind of recipes coming on my blog for next couple of posts. Keep following to know the secret. For all the superwoman, this is the time to impress your family and friend over lunch or dinner.

Today’s recipe is a "Saffron Caressed Vegetable Pouch". It is a saffron flavoured baked vegetable with pesto sauce in filo pastry. This recipe will be a showstopper on your lunch/dinner table.

Serve:            2

Preparation time:              30 minutes

Ingredients:
Olive Oil:                 1 1/2 teaspoon
Onion:                     1 teaspoon (chopped)
Garlic:                     2 cloves (chopped)
Peppers:                 30 grams (diced)
Asparagus:              25 grams (diced)
Zucchini:                 30 grams (diced)
Mushroom:              4-5 (diced)
Baby Corn:              3 (diced)
Pesto Sauce:            30 grams
A pinch of saffron
Parmesan Cheese:   10 grams
Filo pastry sheet:      4 sheets
Green onion leaves
Salad leaves and tomato salsa to serve

Method:

1) Heat olive oil, sauté onion and garlic
2) Add the vegetables, pesto, saffron and parmesan.
3) Season and simmer for 5 minutes.
4) Wrap the vegetable in the filo pastry sheet to resemble money pouches and tie it up with green onion leaf around the neck.
5) Grease a baking tray and bake at 180 degree C for 12 minutes. And cook it at grill fan mode for another 1-2 minutes to get that crunchy taste.
6) Serve it hot with salad leaves and tomato salsa.

BON APPETIT...

Til- Khoya Ladoo

Any of the festival is incomplete without sweets in India. From north to south, east to west, every region has their speciality. Today I am making a north Indian ladoo made with khoya and til (sesame seed). The best part is thats its really quick and you can have this on any vrat/fasting.


Khoa/Khoya (also khoo-wah) is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey.There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has moderate moisture content. Different types of khoya are used for different preparations. (Source: wikipedia)

This recipe can be made in form of ladoo or barfi as you and your family like it to eat.

Serve:                          Makes 15 ladoos

Preparation time:          30 minutes


Ingredients:
Til/ Sesame Seed:                                      1-½ cups Roasted (1 cup crushed)
Almonds & Pistas:                                     2 tbsp   (chopped)
Sugar to taste:                                            Powdered
Khoya:                                                      2 cups
Cashew nut for garnish

Method:
1) Roast khoya on low flame till it turns light golden-yellow in color. Allow it to cool for a few minutes.
2) Now add roasted crushed and roasted whole sesame seeds (til) to roasted khoya and mix it well.
3) Add powdered sugar to the above mixture when it is lukewarm. Add chopped nuts.
4) Mix well and shape the mixture into small balls. Avoid too hot mixture so as to prevent the melting away of sugar.
5) Arrange the ladoos in a plate and garnish them with cashew nuts.
6) Til-Khoya Ladoo is ready to serve. You can store it in airtight container and keep it in fridge. It can be easily stored for 15-20 days.

BON APPETIT...

Thai Fried Banana

Bananas are often underrated as a dessert, but not in thai cuisine after making this yummy recipe. This dessert is best made while your guests are waiting at the table, means you can actually prepare it in no time at all. Try these toffeeish hot bananas with some cold vanilla ice cream or some sprinkle of coconut milk.

Serve:                4

Preparation time:        12 minutes

Adapted from "Easy Thai Cookbook" by Sallie Morris

Ingredients:

Bananas:                         4 fresh
Butter:                            50 grams
Brown/palm sugar:          4 heaped tbsp
Lime:                              2 (juices)
Coconut milk:                 4 tablespoon

Method:

1)Peel the bananas and either slice each one diagonally into 2 inches thick slices or slice lengthways and then halves again for softer result.
2) Melt the butter in a frying pan or wok and add the banana slices. Fry them both the sides at medium flame until golden and soft.
3) Sprinkle in the sugar and stir over the heat until it is dissolved and thickens to a syrup. Squeeze over the lime juice.
4) Transfer the banana and sauce to a sundae dishes or a plate and drizzle the coconut milk on the top.
5) Serve hot.

BON APPETIT..

Authentic Besan Ladoo

I have always associated "Besan ladoo" with the prasad served at Sankat Mochan Hanuman Temple at Varanasi. Making this ladoo made me remember all those visits to the mandir, and waiting for prasad after long queue for puja. Devotee trying to hide their sweets from all those smart monkeys, freely moving around in temple premise is a common scene there.
This recipe is an authentic version of besan ladoo. Boora is used for making these ladoos which give it definite flavour and crunch. Normal ground sugar can also be used for a quicker version.

Serve:           5-6 persons (Make approx 12 ladoos)

Preparation time:       45 minutes

Ingredients:

Gram flour (Besan):                  2 cups (coarsely ground)
Boora (crystallize sugar):          1 cup (recipe below)
Ghee (clarified Butter):             3/4 cup
Almond:                                   1/4 cup (finely chopped)
Cardamom powder:                 1/2 teaspoon

For Boora:                       
Sugar:                                       3 cups
Water:                                      1 cup
Ghee:                                        1 teaspoon

Method:
1) Heat a pan and add ghee to it, add besan when ghee melts. Keep stirring continuously and pressing with spoon till besan is golden and start smelling sweet at medium flame (for about 5-7 minutes). Sprinkle a spoon of water and mix well cook for another minute. Set aside and let it cool down.
2) For Boora, add sugar and water in a wide pan, let the sugar melt at medium flame. Increase the flame to high and cook it stirring continuously for another 7-8 minutes. Add 1tsp ghee just before finishing. Take the sugar syrup down and let it cool by continuously stirring and pressing with the back of spoon so that no lumps form. The sugar syrup will start becoming thick and dense. It will become white like a powdered sugar once completely cold and dry.
3) Add this boora to warm roasted besan. Add almond and cardamom powder. Mix well.
4) Divide the mixture in 12 parts and make ladoos of your desired size.

5) Note: You can add additional spoons of melted ghee it its getting difficult to make ladoos or the mixture to too dry. It can be stored for up to 2 months and made in advance before any festival.

BON APPETIT..

Hara Tawa Kebab (Griddle- roasted spinach and gram kebab)

Yes, its another recipe from "Awadhi Cuisine" a Hara Tawa kebab. It a Griddle roasted spinach and gram kebab.It is a soft and healthy kebab good for kids as well. Other vegetarian kebabs in Awadhi cuisine include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Adapted from "Oudhyana" from Taj Residency Lucknow

Serve:             4
Preparation time:             1 hour
Soaking time:                  30 minutes

Ingredients

For the Bengal gram paste
Split Bengal gram:                              600 grams
Turmeric powder:                              1/2 teaspoon
Red chilli powder:                              1 teaspoon
Ginger paste:                                      1 tablespoon
Garlic paste:                                       1 tablespoon
Salt to taste

For the kebabs
Oil:                                                     40 ml
Cumin Seed:                                       1 tablespoon
Spinach:                                             150 grams (blanched & pureed)
Dried fenugreek leafs:                         1 teaspoon
Garam masala:                                   2 teaspoon
White pepper:                                    1/2 teaspoon
Corn flour:                                         50 grams
Salt to taste.

Method

1) Soak split bengal gram in water for 15-20 minutes.
2) Put in a cooking pot adding 1 liter water, and cook for 30 minutes or till soft.
3) Combine with turmeric powder, chilli powder, garlic and ginger paste. Sprinkle some water in a pan and cook on medium heat till dry.
4) Cool and grind it to a fine paste. Paste should be really fine.
5) Heat 2 teaspoon oil and crackle cumin seeds. Add spinach puree and cook till oil separates.
6) Add Bengal gram paste and simmer on low heat. Add dried fenugreek leaf powder (kasoori methi) and garam masala powder. Season it.
7) Divide the mixture into kebabs of 75 grams each and coat it with corn flour.
8) Heat 2 teaspoons oil and swallow fry the kebabs till golden brown.
9) Serve hot with cold yogurt dip.

BON APPETIT..

Arbi ki Kakori Kebab (Colocasia Kebab)

"Kakori kebab" is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. There is much folklore about this famous kebab that takes its name from a small hamlet called Kakori on the outskirts of Lucknow.

One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab. After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab. The winning formula his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.

(Source: Wikipedia)

Taking this recipe further the same method is applied to a vegetarian version of Kakori kebab. The City's famous Kebab, beguiling the carnivore... " Arbi ki Kakori"

Serve:      4

Preparation time:            30  minutes

Adapted from Taj Hotel Vegetarian Fare Collection

Ingredients:

Colocasia (Arbi):                               250 grams

Turmeric Powder:                              A pinch

Salt:                                                    1/2 teaspoon

Rose petals:                                       4-5

Cashew nuts:                                     40 grams

Poppy Seeds:                                   1/4 teaspoon

Onion:                                                1 tablespoon (chopped and browned)

Clove:                                                1

Black peppercorn:                           1/4 teaspoon

Black cardamom:                             1

Green cardamom and mace powder: 1/2 teaspoon

Salt to taste

Ghee for basting

Method;

1) Boil colocasia with turmeric powder and salt till tender. Peel, mash and reserve.

2) Grind to paste the rose petals, cashew nuts, poppy seeds and browned onion.

3) Dry grind the clove, peppercorn, black cardamom, cardamom-mace powder.

4) Combine the cashew - poppy paste and the spices and add to colocasia. Process to a fine mixture. Check the seasoning.

5) Using your finger, press the mixture onto the Kakori skewers. Make your hand wet before doing this step for easy shaping of kebabs.

6) Baste with ghee and roast on a charcoal grill till done. I have used a grill pan instead for cooking but charcoal grill give it the best flavor.

7) Serve hot with rumali roti.

BON APPETIT...

Pretzel Nest Cookies

I wanted to make a quick and easy recipe to end up this kid's series on my blog. Saw this nest like cookies on web and thought of making it. Pretzel nest cookies are real quick and easy recipe. It will certainly fascinate your kids because of its vibrant color and chocolate flavor. A pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way ("a pretzel loop"). Pretzels in stick form may also be called pretzels in the English-speaking context. We are using a sweet pretzel stick for this recipe. This can be a good do-it-yourself food for Easter week vacation for kids.

Serve:     3-4 (makes 10 cookies)

Preparation time:      20 minutes

Ingredients:

Pretzel sticks:                       20 sticks (broken into less than 1 inches irregular size)
Milk chocolate:                    100 grams
Butter:                                  1 teaspoon
Mini Cadbury eggs:               20

Method:

1) Break the pretzel stick into less than one inches irregular size. Keep it aside.
2) Break the milk chocolate bar in small pieces. Microwave it for 30 seconds, mix with a spoon.
3) Add butter and microwave again for 30 seconds. Chocolate will melt completely. Microwave for few more seconds if required.
4) Mix all the pretzel stick in to the melted chocolate. Let it coat well.
5) Put some cooking oil in your hand and start making nest shaped cookies using your hand. Put it on a butter paper. Work fast as chocolate will start getting hard. Put it again in microwave for few seconds if chocolate is getting hard to use.

6) Put it in freeze for 10 minutes to harden.
7) Decorate with colorful mini cadbury eggs. See the lovely smile on your kids face and enjoy these tasty cookies with them.

BON APPETIT..

Kids Platter (Insalata, Tortellini & Cheese Pistachio Fingers with Pesto Dip)

A colorful platter full of all the healthy vegetables and dairy is certainly mom's and kid's first choice for a quick meal. In this platter we are mainly talking about four quick bite recipes:
1) Insalata Caprese skewers
2) Tortellini skewers
3) Cheese Pistachio finger with salad flower
4) Pesto Olive dip
All these recipes are real quick and enhance the color pattern of your lunch/ dinner table. This can also be served as a starter in a full course meal.

Serve:      2

Preparation time:    30 minutes

Insalata Caprese Skewers

Ingredients:
Ripe Cherry tomato
Fresh Buffalo mozzarella
Fresh basil
Olive oil/ balsamic vinegar
Salt
Pepper

Method:
1) Mix all the ingredients in a bowl with a spoon of olive oil or balsamic vinegar. Toss it with salt and pepper.
2) Put it in a skewer with a sequence of cherry tomato, basil leaf, mozzarella, basil and again a cherry tomato. Serve cold.

Tortellini skewers

Ingredients:
Fresh or frozen cheese tortellini
Pesto sauce (Recipe below)

Method
1) Boil the cheese tortellini with some salt and toss it very lightly (about 1 tbsp for 1 cup pasta) with pesto sauce.
2) Put it in a skewer and serve at room temperature.

Cheese Pistachio fingers with salad flower

Ingredients:
Processed shredded cheese:              4 tablespoon
Roasted Pistachio:                             6-8 (finely chopped)
Basil leaf:                                           4-5 (finely chopped)
Freshly crushed peppercorn
Cucumber
Carrot
Toothpick

Method
1) Using a back of spoon or your palm press the cheese to make a smooth paste.
2) Add chopped pistachio, basil and peppercorn. Mix well and make small rectangular blocks. Keep aside
3) For salad flowers- Slice cucumber and carrot (0.5 cm thick)
4) Cut in half to make a half circle of both cucumber and carrot slices.
5) In cucumber curve out a big "V" in between to take out all the seeds using a sharp edge knife.
6) In carrot curve out two small "V" in between to make it like a flower.
7) Using a toothpick prick the cucumber and then carrot to make a flower.
8) Use the flower to prick on the cheese pistachio finger. Serve at room temperature.

Pesto Olive dip

Ingredients:
Basil leaves:               15-20
Parmesan cheese:       4 tablespoon
Garlic cloves:             2 large
Olive oil:                    1 tablespoon
Green olive:               3-4
Pine nuts:                   1 tablespoon (dry roasted)
Salt to taste
Black pepper

Method
1) Put all the ingredients into the blender and make a fine paste.
2) Can be prepared in advance and kept in freeze for a week.

BON APPETIT...

Cheese Sandwich Quiche

Kids always love cheese and things made with cheese. This recipe is a combination of sandwich and quiche. Inside is a soft mozzarella sandwiched between potato slices and covered with the egg and baked to perfection. A healthy rich and filling cup cake shaped quiche can be made in advanced and served to kids after school snacks or evening filler after a long play date. It's a quick and easy recipe to make. Involving kids to make it will make them more enthusiastic to enjoy this tasty quiche.

Serve :           3 ( 6 Quiche)

Preparation time:        35 minutes

Ingredients:

Eggs:                     3 large

Spinach:                1/2 cup (chopped)

Mushroom:           3 large + few small for topping

Potato:                  1 large (boiled)

Mozzarella:            6 thin slices

Cherry tomato:      6 (cut in half for topping)

Processed cheese: 1 tablespoon

Salt to taste

Black pepper

Butter:                   1 teaspoon

Method:

1) Preheat the oven at 190 degree Celsius

2) Slice the boiled potato in 12 equal sized thin slices about 0.5 cm thick.

3) Sandwich the mozzarella slices in between. Keep aside.

4) Heat some butter in a pan and saute finely chopped mushroom until golden and soft. Add spinach leaf and cook until all the water evaporates (about 5 minutes at medium high flame). Set aside

5) In a bowl whisk the eggs, salt, pepper, processed cheese and prepared mushroom-spinach mixture.

6) To assemble, grease the non-stick muffin tin with some oil. Place the potato sandwich in between all the muffin cups. Pour the egg mixture over it.

7) Garnish it with mushroom caps or cut cherry tomatoes.

8) Bake it for 20-25 minutes or till the tester come out clean.

9) Cool it for 5 minutes and take the muffins out using a butter knife slowly. It comes out really easily.

10) Enjoy this healthy tasty and gluten free snacks with your kid.

BON APPETIT...