I've been fascinated with the vegetable carving for sometime now. But as I don't keep in touch with this art regularly, I'll need a few warming up exercises before I produce something presentable. These flowers can be carved with Beetroot / turnips / Raddish / Knol Khol etc.
The only tool required is - a Carving Knife and of course loads of patients and concentration.
Nayna's event has inspired me to turn out these beauties.
Monday, December 27, 2010
Tuesday, July 13, 2010
As I had a small portion of paneer left over in the fridge, I combined it with some potato and used it up to make this delicious parata. As of any Parata, this is also very soft, wholesome and filling.
For the stuffing-
Potato - boiled & grated , 1 cup
Paneer - grated, 1 cup
Green Chilly paste - 2 tsp
Salt - to taste
Ajwain/ aniseed/ cumin - a pinch
Coriander leaves - chopped, 2 tbsp
Garam Masala powder - 1/2 tsp
Lemon juice - 1 tbsp
Sugar - 1/2 tsp
For the covering-
Whole wheat flour - 1 cup
Oil - 1 tbsp
Salt - as required
Sugar - 1/2 tsp
Water - to make the dough
Make a soft dough using the wheat flour, for the covering and rest for some time.
Mix all the ingredients for the stuffing .
Pinch a tennis ball size of the dough, flatten it, and place a smaller size/ equal size of the stuffing, gather the covering on the top and bring it together and seal well.
Roll lightly dusting it with the wheat flour to the required thickness.
Cook on a hot griddle applying oil on both sides till done.
Serve hot with any Raitha/ tomato Sauce/ pickles/ chutney.
Saturday, July 10, 2010
Kesari is the easiest sweet preparation and it prepared very often in homes and functions alike.
Kharabath - keasribath is an all time favorite combination, which appears on the menu of all the small and big occasions. Fruits , like mashed ripe bananas , apples and pineapples are sometimes used to flavor this traditional dish individually. Otherwise elichi powder is used for flavour. Ghee is used generously . The diet conscious people can replace it partially with oil. Feel free to reduce or increase the milk- water proportion.
Upma Sooji - 1 cup
Sugar - 1 cup
Pineapple diced - 1 cup
Milk - 2 cups
water - 1 cup
Ghee - 1/2 cup
Kesar - few strands
Turmeric Powder/ food color - a pinch
Cashew pieces - 1 tbsp
Sulthana - 1 tbsp
Using the whipper button of the blender , Crush the pineapple lightly, for a second.
Toast the sooji with a couple of tsps of ghee till a good aroma wafts the kitchen .
In a thick bottom pan heat the remaining ghee & fry the cashew till golden color. When the cashew is almost ready , drop the sulthanas and fry till they swell up. Drain and reserve them for later.
Pour the milk and water into the same pan with ghee and bring it to a boil. Add the turmeric and kesar now. Stirring all the while , pour in the sooji and cook till done.
Add the sugar and pineapple crush now and cook till all the moisture dries up.
Garnish with the fried dry fruits and serve.
Sending this to Srilekha's Sweets & Savory Event.
Friday, July 9, 2010
The spices used in this Rice preparation is slightly different from the regular Pulavs. The addition of coriander seeds and sesame seeds makes this Rice differently fragrant. Mostly I followed the recipe verbatim , but for a few minor changes. I used Green chillies to turn on the heat factor , in addition to the Red chillies. Some Lemon juice in the end to balance the sweetness of carrots . The green peas provide the much needed contrast to the texture and colour of the Rice.
Recipe Source - http://www.talimpu.com/2010/06/30/carrot-rice/
Rice - 1 cup
Carrots grated - 1 1/2 cups
Green Peas - a handful
Coriander seeds - 1 tbsp
Sesame seeds - 1 tbsp
Red chillies - 4
Coconut grated - 2 tbsps
Green Chillies - 4
Oil - 2 tbsps
Ghee - 1 tbsp
Jeera - 2 tsps
Bay Leaf - 1
Cinnamon - 1 ''
Cloves - 2
Onion - 1 large, sliced
Salt - to taste
Lemon juice - 1 tbsp
Water - 3 cups
I have used regular Rice , but feel free to use Basmathi as well. Wash rice and soak it in some water till required.
Toast the coriander seeds, sesame seeds and Red chillies in some oil , cool and powder in a blender. Add the coconut and green chillies and run the blender once more.
In a pressure cooker , heat the oil and ghee , stir in the jeera & bay leaf, cinnamon , cloves to release their flavors.
Drop in the sliced onions and stir fry for a few minutes. Add the green Peas , grated carrots and stir for a couple of minutes. The coconut mixture is stirred in for another two minutes.
Add the washed & drained Rice and mix with the other ingredients for a minute.
Pour in the measured hot water. Add the seasoning ( salt ). Give a good stir and Pressure cook on high flame till the first whistle. Later cook in sim for another 5- 7 mins.
Open after the pressure has released.
Add the lemon juice and mix well.
Garnish with coriander leaves.
Serve with any Raitha. Tastes good by itself also.
This chocolate cake is my son's favorite and is something to die for. I have baked this cake back to back 3 times in a row and it has still managed to retain the top position. It is a soft, fudgey and rich enough in chocolate to satiate the chocolate crazy palettes. I have included the coffee to enhance the intensity and have reduced the sugar. As this cake does not call for any frosting, it can be prepared in a jiffy. Go on and indulge !
Recipe Source - http://www.tinnedtomatoes.com/2009/05/fudgey-chocolate-cake.html
Butter - 100 gms
Castor Sugar - 125 gms
Brown Sugar - 50 gms
Dark Cooking Chocolate - 125 gms
Golden Syrup - 1 tbsp
Eggs - 2
Vanilla Essence - 1 tsp
All Purpose Flour - 100 gms
Baking Powder - 1/2 tsp
Cocoa Powder - 2 tbsps
Instant coffee powder - 2 tsps
Grease and line a 8'' cake tin.
Pre - heat the oven to 180 C.
Sieve the flour along with baking powder and cocoa powder.
Dissolve the coffee powder in 2 tbsps of hot water.
Melt the Butter in a pan and remove from the heat.
Mix in chopped cooking chocolate & both the sugars and stir well till they blend well. Add the vanilla essence and coffee .
Beat the eggs till light and frothy.
Pour this into the chocolate mixture and beat lightly.
Fold in the flour and immediately pour into the prepared tin.
Bake for 25 minutes.
Cool for 1/2 an hour and cut.
Monday, May 17, 2010
I have been dormant for a while now and the reasons are many . Power cuts , comp problems, procrastination .....and so on.
One look at the ICC challenge , my all time fav Ras Malai & all the excuses went on the back burner. Promptly , I got around to the preparation and here is the result .....
Of course I am not enrolled in the group, but I get inspired to prepare their yummy treats . But this is the first time I actually got down to action.
Every detail was well taken care of and explained well. I had never imagined that Ras Malai could be prepared successfully at home. 3 cheers to group !
I have jotted down the recipe for my reference and yours too !
To make the Paneer Balls
Milk - 2 Lts
Vinegar - 2 tbsps
Maida - 1 tsp
For the Sugar Syrup-
Water - 3 cups
Sugar 8 tbsps
For the Rasa
Milk - 1 lt
Sugar - 7 tbsps
Pista slivers / chironji - 1 tsp
Kesar - a few strands
Elichi powder - a pinch
Boil the milk, cool & refrigerate for 12 hrs.
Remove the cream on top & bring it to a boil.
Add the vinegar & curdle the milk. Put out the fire.
Rest for 10 mins & drain out the whey water.
Wash the paneer in fresh water to remove any traces of vinegar.
Hang this paneer in a muslin cloth for 1 hour, till all the water is drained out.
Knead this paneer well for about 5 mins till smooth . Add 1 tspn of maida & knead well.
Make small, smooth balls.
I got about 20 balls.
At the same time , milk reserved for the Rasa can be put to a boil.
Keep an eye on this milk & stir every now and then to prevent it from boiling over.
Reduce it to half.
Add the sugar and cook for a few mins.
Put off the fire & add the elichi powder & kesar.
In the meanwhile the sugar syrup can be prepared.
In a pressure pan , bring 3 cups of water to a boil & add 8 tbsps of sugar.
Drop the prepared balls into the syrup, close the lid.
Place the weight when the steam builds up & lower the flame & cook for 10 mins.
Put out the gas . Open when the pressure cools down.
The balls would have swelled up & doubled in size.
Take each ball with a slotted spoon & press with another spoon gently to squeeze out the excess sugar syrup. Drop into the hot Rasa.
Garnish with the pista .
Tastes good when warm or when served chilled.
* If using skimmed milk, Paneer can be prepared directly. Resting for 12 hrs in the fridge can be skipped.
* The Rasa tends to become thick as the paneer balls absorbs it. I guess the rasa can be removed earlier than recommended.