- Soak both the pulses for atleast 4 hours
- Drain the water and coarsely grind the pulses ( you have an option of making it in a fine paste)
- Heat the ghee in a non stick deep pan and add the pulse mixture to it
- Fry the pulses on a low flame till all the water evaporates and u get a grainy flour texture. Switch off the gas.
- Make the sugar syrup with three threads consistency ( In a pan heat water and sugar together, keep stirring till the back of the spoon gives you that consistency)
- Add it to the pulse mix, stir well, add cardamom powder and mawa ( dried whole milk).
- Mix properly for a smooth consistency
- Remove the mixture on a pre-greased plate/tray and leave to set.
- Garnish it with dry fruits
- Once cooled and set ( firm), cut into square or diamond pieces and serve
Tuesday, 31 July 2012
As promised, here's another delicious recipe for your festive occasions.
Today, I am sharing a recipe of mixed pulse squares.As the name suggests its made with easily available pulses in every Indian household. Apart from the rich and delicious taste, its nutritious and a delight for you and your family.
Looking forward for your feedback and comments . Enjoy the recipe !!!!
"Mixed Pulse Squares"
1/2 cup split bengal gram ( chana dal)
1/2 cup split yellow gram ( yellow moong dal)
1/2 cup dried whole milk ( mawa/khoya)
1+1/4 cup sugar
5 tbsp ghee ( clarified butter)
1 tbsp cardamom powder
chopped mixed dry fruits for garnish
1/4 cup water
Note: Its important to use a non stick pan for cooking the pulses to retain the original flavours, avoid sticking and burning of the mixture.
Monday, 30 July 2012
The month of August is arriving bringing in a host of beautiful festivals.
I decided to give my oven a little break and share some quick mouthwatering indian sweet recipes that will enchant you and your families during these celebrations.
These are easy to make with simple ingredients that are available at home and absolutely fantastic to taste.
The first recipe is called Icecream Sandesh. A healthy and yummy light sliced pudding recipe.
Hope these recipes add an extra dash of sweetness to your festive celebrations.
"Quick Icecream Sandesh"
2 cups of fresh cottage cheese / paneer
4 tsp of sugar ( powdered)
2 tsp of vanilla essence
1 tbsp butter
dry fruits for garnish
- Blend the cottage cheese with sugar and vanilla essence in a blender.
- Grease a microwave oven container with the butter and put the mixture into it.Flatten it to form a smooth layer
- Microwave for 8 mins at 100% power
- If you dont want to use a microwave then you can steam it in a steamer or in a pressure cooker.
- Once its cooled down, put it in the refrigerator for two hours
- Cut it into pieces ( square or diamond) , decorate with rose petals or fry fruits
- Serve chilled
Tuesday, 17 July 2012
"Cookies baking in the kitchen
The smell floats through the air
She is baking Cookies
with her usual merry flair"
I have dedicated this week to cookies and would like to share another recipe today.
These Jawbreaker cookies are delicious and crunchy. They are usually made on Easter at my place & goes well with coffee or icecream.
Hope you all like this recipe. Enjoy the cookies and do send your feedback.
Happy Baking !!!!
1/2 cup butter
1/2 cup superfine caster sugar, plus extra for sprinkling
3/4 cup plain flour
1/2 tsp ground cinnamon
1/4 cup black currants
1 tbsp mixed chopped candied peel (optional)
1-2 tbsp milk
- Preheat the oven at 200*C for 10 mins before baking
- Lightly grease two baking sheets with little oil and flour and keep aside
- Cream together butter and sugar till light and fluffy, then add and beat in the egg yolk.
- Sift the flour,cinnamon in the above mixture and fold in the currants and candied peel.
- Add sufficient milk to make it in a fairly soft dough.
- Turn the dough on a floured surface from the bowl,knead lightly until just smooth
- Roll it with a rolling pin to about 1/4th inch in thickness.
- Cut the dough in circles using a cookie cutter.
- Transfer the circles to the baking sheets and bake for 10 mins
- Beat the egg white,then brush over the hot cookies. Sprinkle with caster sugar and return to bake in the oven for another 10-15 mins until golden and firm.
- Using a metal spatula transfer to a wire rack to cool completely
- You can store them in an air tight container for days.
- Serve as a snack with tea or coffee or make it a dessert combination with Butter Scotch/ Chocolate Ice Cream.
Saturday, 14 July 2012
The smell of baking cookies, the smile on your face.
Your little hands reaching, “eat dough” they say.
You reach for the spoon, you take a bite,
your face is covered in chocolate and delight.
The timer rings, you jump and run,
little hands clapping, for such a sweet treat.
The time has come, your hand reaches out,
oh, the delight of sweet cookies and milk.
I simply adore cookies and biscuits.They are a saviour for your sudden hunger pangs and sugar cravings.
A batch of fresh homemade cookies with a cup of tea or milk are a delight. You can make a big batch of these cookies and store them in an airtight container for weeks ( if any left to store for that long).
This recipe is of simple Butter Cookies that can be made easily at home.
Do try this recipe and share your feedbacks and experiences. My blog will get more richer with your feedback and comments. Keep Baking :)
200gms caster sugar
1/4tsp vanilla essence
1 small egg, beaten
1/2 tsp cinnamon powder
grated rind of 1 lemon
15gm almonds ( grounded)
150 gms plain flour
Dark chocolate or chocolate chips
Dark chocolate or chocolate chips
- Preheat the oven at 190*C for 10 mins before baking
- Lightly oil 2 baking sheets and keep aside
- Cream the butter and sugar together in a bowl.Add vanilla essence and mix
- When light and fluffy beat in the egg with the cinnamon,lemon rind and ground almonds.
- Sit in the flour and make a firm dough by mixing all the ingredients together.
- Knead lightly on a floured surface until smooth and free from cracks.
- Shape the dough into two blocks and wrap in cling film or butter paper and chill for atleast 2 hours
- Roll the dough with a rolling pin and cut into cookie shapes of about 1/4th inch thickness.
- Place on baking sheets and bake in the preheated oven for about 15 mins or until firm and browned.
- Remove from the oven,cool on a wire rack.
- When completely cold, you can decorate them by piping melted dark chocolate or putting chocolate chips with the help of melted chocolate.
- Store in an airtight container once cooled.
Saturday, 7 July 2012
I know a little Cupboard
With a teeny tiny key,
And there’s a jar of Lollypops
For me, me, me.
It has a little shelf, my dear,
As dark as dark can be,
And there’s a dish of Banbury Cakes
For me, me, me.
I have a small fat grandmamma,
With a very slippery knee,
And she’s Keeper of the Cupboard,
With a key, key, key.
And when I’m very good, my dear,
As good as good can be,
There’s Chocolate Cup Cakes, and Lollypops
For me, me, me.
-- A Cute Dessert Poem by Walter De La Mare
I love this poem and it reminds me of cute muffins & cupcakes with a big cup of tea.
Today I am going to share a simple recipe of Chocolate Muffin. I have used walnuts as a combination but you can try it with any other dry fruit or candy.
50gm self raising flour
25 gms cocoa powder
1/2 tsp baking powder
75gms butter, softened
75 gms brown sugar / caster sugar
1 medium egg, beaten
1 tbsp milk
Few chopped walnuts or any other dry nut chopped
- Preheat the oven to 190*C for ten mins before baking
- Sift the flour,cocoa powder and baking powder in a bowl
- Add the butter, sugar,egg and milk. Beat for 2-3 mins or until light and fluffy
- Add nuts and mix well.
- Pour the mixture in muffin or cupcake moulds and arrange on a baking tray.
- Bake in the oven for 20-25 minutes or until well risen and firm to touch.
- Leave them in the moulds for few minutes to cool down completely.
- Unmould and serve warm
Monday, 2 July 2012
Sunday is a special day. The whole week passes by with a lot of hard work and routined chores & then is the arrival of this amazing day.
I cannot imagine life without Sunday. The whole atmosphere changes and the world comes to a standstill.
This day is about enjoying and relaxing your body and senses. Its about good food and celebration before starting a new week again.
In my house each Sunday has to be special when it comes to food . So this time I tried using lemons and sweet lime to make a nice Citrus Sunday pudding.
Make your Sunday special with this tasty treat & do post your comments or feedback.
"Sunday Lemony Pudding"
Caster sugar 200gms
zest 1 lemon
zest 1 sweet lime
lemon juice 25 ml
sweet lime juice 50 ml
eggs 3 , seperated
plain flour 50 gms
milk 250 ml
- Heat oven at 180*C for 15 minutes before baking.
- Beat butter, sugar, lemon and lime zest together till smooth
- Add juices, egg yolks, flour and milk one by one to make a smooth batter.
- Whisk the egg whites with a beater until firm and fold into the batter
- Pour the batter into 4 ovenproof pudding bowls or moulds and put in a baking tray half filled with warm water
- Bake for 35-40 mins till the top crust is browned and the pudding is set.
- Serve warm or cold with or without cream
- You can dust some icing sugar on top before serving
Note : The pudding will have gooey lemoncurd on the inside so dont take it for being uncooked. If you like less tangy or citrus flavour then you reduce the lemon juice or only use the sweet lime juice.