Coconut Cookies

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Easy to make, Coconut flavoured crispy cookies….

Ingredients:

100 gm all purpose flour

50 gm castor sugar or powdered sugar

50 gm desiccated coconut

60 gm butter

1/4 tsp baking powder

1 tbsp milk

1/2 tsp vanilla essence

Method:

• Shift flour and baking powder together and keep aside.
• In a bowl, beat butter and sugar till light and fluffy mixture.
• Add vanilla essence and mix.
• Add in the flour, coconut and milk and form into dough.
• Preheat oven to 180 deg C.
• Divide dough into small balls and flatten them and gently press cookies with a fork.
• Place cookies on baking dish and bake for about 15 min or till done.
• Cool and serve.

Oats and Peanut Laddus

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Delicious and healthy laddus prepared from oats, peanuts mixed with jaggery.

Ingredients:

1 cup oats

1 cup roasted peanuts

2 tbsp white sesame seeds/til

1 tsp roasted flax seeds (optional)

1/2 cup jaggery

1 tbsp melted ghee

1 tsp cardamom powder

Method:

• Coarsely grind roasted peanuts and keep aside.
• Separately dry roast sesame seeds and oats for 3-4 min or till both turn light brown.
• Mix together roasted oats, seeds, grated jaggery and crushed peanuts.
• Add melted ghee and cardamom powder.
• Mix well while mixture is quite warm and make small balls.
• Serve and store in an airtight container. Consume within a week.

Salty Crackers

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Spicy, crunchy “Salty Crackers” to compliment your tea….

Ingredients:

1.5 cups all purpose flour

1/2 cup whole wheat flour

1/4 cup warm water

1/2 cup oil

1 onion, finely chopped

1 tsp baking soda

3 tsp sesame seeds

2 -3 green chillies, finely chopped (or according to your taste)

1 tbsp chopped coriander leaves

2 tsp Sugar

1 tsp salt

Method:

•  In a big bowl combine all the ingredients except water and mix well to a crumbly mixture.
• By adding warm water knead into thick dough.
• Cover this with a damp cloth and keep it aside for 15 minutes.
• Pre-heat the oven to 175 deg C.
• Divide the dough into 3-4 equal sized balls, place the ball between two plastic sheets and roll out into thin disc. (or make small discs on floured surface using rolling pin)
• Cut out into any shape using cookie cutter. Repeat this process for the remaining dough as well.
• Line them on greased baking tray and poke holes with a fork.
• Bake for about 15 min until they are brown and flip them and bake again for 7-8 min.

Bean Burritos

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Mexican wrap with healthy and delicious filling combined with cheese and salsa....

Ingredients:

4 tortillas

1 cup kidney beans

1 large onion, finely chopped

3 tbsp chilli tomato sauce

1/2 cup tomato puree

1 tbsp butter

1 tsp oil

Salt to taste

For topping:

Tomato salsa

Sour cream

Grated cheese

Sliced Onion

Sliced capsicum

Method:

For the Filling:

Soak the kidney beans overnight, boil and drain.

Heat oil and butter together and cook chopped onions till transparent. Add the beans and mix well.

Stir in the tomato puree, sauce and salt.

Cook till the gravy thickens, mash the mixture slightly and keep aside.

For serving:

On tortilla, spread some bean mixture, salsa and sour cream. Sprinkle the onions, capsicum and cheese.

Wrap it and serve with sauce.

Sending to Gujaratizaika"s 1st Anniversary Celebration,  Guru'sCooking 

             

Almond Oats Biscotti

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Crispify your tea-time with almond-oats biscotti ...

Make: 10 biscotti

Ingredients:

1/2 cup All purpose flour   

1/4 cup oats    

1/2 tsp baking powder           

1/2 tsp baking soda    

1 tsp vanilla essence           

1/4 cup Sugar

1/4 cup almonds, crushed           

1 tbsp oil         

1/8 cup milk    

Method:

• Sift the flour, baking powder and baking soda. Add oats, sugar and crushed almonds and mix well.
• Add oil, vanilla essence and combine well to a crumbly mixture.
• Now by adding milk, knead into soft dough.
• Roll dough into a log on floured surface. Place it on greased baking dish or baking sheet.
• Bake at 170 degree in preheated oven for 20-25 minutes.
• Remove and cool for 10 min.
• Slice diagonally with sharp knife into equal size pieces.
• Arrange them on baking sheet, cut side down and bake again for 10 min at 150 deg C.
• Flip them and bake again for 5 min.
• Cool and keep in air -tight container. Serve with tea or coffee.

Mango Cream Delight

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 Treat your guest with a delightful dessert made with whipped cream and mango…

Ingredients:

100 ml sweetened whipped cream

1/4 tsp gelatin

1/4 cup warm water

6 tbsp mango squash

1 tbsp corn flour in 1/4 cup water

Chopped mango pieces

Method:

• Mix gelatin in warm water, mix well and keep aside.
• Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
• Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
• Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
• For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
• Keep in fridge for 2-3 hours to set.
• While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka

                                               

Chana Tikki with Aloo Tamatar Curry

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Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate
Monsoon!!!

Ingredients:

1 cup kale chana (black chickpeas)

1 onion, finely chopped

3-4 cloves garlic

1 tsp ginger-garlic paste

2-3 green chillies, finely chopped

1 tbsp fresh coriander, finely chopped

1 tsp garam masala

1 tsp chaat masala

2-3 slices brown bread

Salt to taste

Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks

1 onion, chopped, finely chopped

2 large tomatoes, finely chopped

3 cloves garlic, finely minced

1/2 tsp mustard seeds

1 green chilli, finely chopped

1 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

Salt to taste

1 ½ tbsp oil

Chopped coriander leaves for garnish

Method:

• Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
• Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
• Add bread slices one by one and mix well it will absorb excess moisture.
• Now add the garam masala and chaat masala, mixing thoroughly.
• Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

• Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
• Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
• Add the tomatoes and stir-fry till the oil separates and it gets mushy.
• Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
• Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
• While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Veg Shepherd's Pie

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Enjoy this hearty dish made from kidney beans and vegetables topped with creamy mashed potatoes….

Ingredients:

2 large potatoes, chopped

1 tsp dried herb powder

1 tbsp butter

1/8 tsp salt

1/8 tsp black pepper powder

2-3 tbsp milk

1 cup mix vegetables, parboiled

1 small onion, chopped

1 cup kidney beans, cooked

2 large tomatoes

1/2 cup tomato puree              

1/4 tsp soya sauce

1/4 cup shredded cheddar cheese

1/2 tsp chilli flakes

1 tsp olive oil

Salt to taste

Method:

•  Cook potatoes or microwave for3-4 min in water until tender. Drain and mash well.
• Microwave butter for 10 seconds and add dried herbs. Add in mashed potatoes with salt and pepper.
• Now beat potato mixture with enough milk to make them light and fluffy and keep aside.
• Heat oil in a saucepan, cook onion until translucent.
• Stir in kidney beans, tomatoes, and tomato sauce, soya sauce and vegetable mixture.
• Mix in salt and chilli flakes and cook for 5-7 min.
• Preheat oven to 175 degrees C (375 deg F).
• Transfer vegetable mixture to a baking dish. Sprinkle cheese and a pinch dried herbs.
• Cover it with potato mixture over the top using piping bag or with ladle.
• Bake for 20-25 min. and broil for 1 min to get brown on top.

Creamy Potato Soup

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Rich and flavorful Potato soup which is perfect to satisfy the appetite…

Serve: 2

Ingredients:

4 small potatoes, chopped

1/2 onion, chopped

2-3 garlic cloves

1 tsp dried herbs

1/4 tsp chilli flakes

1/2 cup milk

3 tbsp cream

1 tbsp butter

Salt & pepper to taste

Method:

• Heat ½ tbsp butter in a pressure cooker, sauté garlic and then add chopped onion and potatoes.
• Add salt and 2½ cups of water, mix and cook for 1 whistle.
• Strain the boiled potatoes and keep the remaining water for further use.
• Let potatoes get cooled down then puree them with 1/2 cup reserved water until smooth.
• Heat remaining butter in a deep pan and add potato mixture.
• Stir in milk with salt and pepper and bring to a boil.
• In a small bowl whisk cream with herbs and chilli flakes and add to the pan.
• Mix well and cook for another one minute. Add warm water if consistency is too thick.
• Serve hot soup with bread croutons.

Home-made Pasta in Tomato-garlic Sauce

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Relish yourself with home-made, whole wheat pasta cooked in tomato-garlic sauce….

Serves 2

Ingredients:

For the pasta:

75 gm whole-wheat flour (atta)

25 gm flour (maida)

¼ tsp salt

A pinch of semolina or rawa

Warm water to knead

For tomato-garlic sauce:

2 tbsp olive oil

1 tsp garlic, crushed

2 large tomatoes, finely chopped

4-5 basil leaves

½ tsp dried herbs

Grated cheese (optional)

Salt and pepper to taste

Method:

For the pasta:

• In a large bowl, add both the flours with salt and knead like regular dough with some water (like chapatti dough).
• Cover it and keep aside for half an hour.
• Now roll the dough into thin round shaped disc on lightly dusted surface. Cut out into any shape you like. (I rolled into rectangular shape and cut into thin strips for fettuccine pasta)

• Sprinkle rawa or suji on pasta so that it does not stick together while boiling.
• Heat 2 ½ cups water in large pan add pasta and boil for about 3-5 min, it will take less time than dry pasta. (Do not overcook as it cooks in the pan also when you add it to the sauce.)

Pasta boiling in water

For the sauce:

• Heat oil in a pan. Add garlic. Saute.
• Add the chopped tomatoes with salt and pepper. Add basil leaves.
• Add some water and cook till sauce consistency.
• Strain the pasta out and add it to this pan. Toss it well.
• Add dried herbs and grated cheese and serve hot.

( Pasta platter served with Ginger ale)