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Only the pure of heart can make delicious food!- HEARTIEST WELCOME TO COOK DIL SE!

Friday, October 26, 2012

My Second Fondant Cake

Princess Cake/Doll Cake:-
Sharing some photos of my second fondant cake here,baked and decorated for my friend's daughter's birthday:-








The Princess in Blue Color Dress:-




Dry fruit Laddu/Dinkache Ladu

Preparation time:-20 to 30 minutes
Makes:-20 to 25 Laddus 
Dry Fruit Laddu/Dinkache Ladoo:- 



These laddus are very yummy and easy to make.Usually made for a nursing mother to strengthen bones,as these laddus contains edible gum which is one of the calcium source, gives heat to the body.So usually these are eaten in winter days. I have learnt this recipe from my mom.This is a complete nutritious dish, best for kid's morning breakfast,specially in winter days.My kids love these laddus.But i suggest to give and eat only1 to 2 laddus per day as these laddus are heavy to digest.so i dedicate this recipe to all new moms.
Ingredients:-
1)Raw cashew nuts 2 cups
2)Raw almonds 2 cups
3)Pitted dry dates 1 and 1/2 cups
4)Edible gum 1/2 cup
5)Desiccated/Shredded coconut 3/4 cup
6)Sugar 1 and 1/2 cups to 2 cups
7)Clarified butter/Shudh Ghee 2 cups
8)Green Cardamoms crushed 3 to 4 numbers
9)Nutmeg powder 1/4 teaspoon(Optional)
Method:-
1)Coarsely grind cashews,and almonds separately
2)Coarsely grind dry dates ,keep 1/4th cup aside and again grind the remaining to a fine powder,keeping aside the coarsely ground dates is totally optional. (If the dry dates are not dry enough then ,preheat the oven to 180° celsius and heat the pitted dry dates for 2 minutes and remove from the oven,let it cool,it will become dry and that makes grinding easy, be particular about the heating time otherwise it might get burned)
3)Grind sugar to a fine powder
4)Now mix together Ground almond,cashew, finely powdered dry dates and powdered sugar.
5)Dry roast desiccated/shredded coconut on low flame stirring continuously till color changes to pink,(This is an optional step,do not over roast the coconut)
6)Add this roasted coconut,crushed cardamom and nutmeg powder into the mixture in step-4,and mix everything nicely with the help of your hands or spatula
7)Heat 1/4 cup of ghee,and fry the edible gum until it puffs up.(Refer the picture)
and add them into the above nut and coconut mixture,mix well
8)Now finally, pour in the melted ghee/clarified butter,mix well.
9)Now you can eat it as a powder if you like or shape them into round ladoos by rolling the small
amount between your palm and fingers.And store them into a airtight container,outside or in the refrigerator
(If keeping in the refrigerator microwave them for 5 seconds before eating.)Yummy ladoos are ready.
                                                    ENJOY!




Sending this recipe to Diwali Bash


Also sending to Navratri 2012 Event




Tuesday, October 23, 2012

My First Fondant Cake Star Wars Theme

Star Wars Cake Decoration:-
Sharing some of my creative hobbies here  :)..





   

                                                                                       






Monday, October 22, 2012

Baked Mexican Rice with cheese pattise

Preparation time:- 35 minutes
Cooking time:-40 to 50 minutes
Serves:-4 to 6
Baked Mexican Rice with cheese patties:-

This is a really very yummy rice,i suggest everybody must try.Making of this dish required lots of efforts but the end product will take away all the pain. This is an yummy vegetable rice,topped with cheese patties,covered with yummy tomato gravy, topped with cheese and baked in a hot oven.It is a wonderful novelty dish though it needs lots of efforts.The only thing i have experienced while preparing this is,the amount given in the original recipe is very less i feel,so i increased the amount of some ingredients.Basically this is a Tarla Dalal's recipe but i did some variations as per my convenience and made it from the available ingredients at that time in my home. . My son really liked it and was asking me, "mamma,why don't you put this recipe on your blog?,this is really yummy! ".So here is the recipe.
Ingredients:-
For The Rice:-
1)Cooked Rice 4 and 1/2 cups(Cooking method of rice is same as i have explained in my Vegetable Biryani recipe)
2)Lengthwise chopped onion 1 number(Bigger size)
3)Red Chili Powder 2 and 1/2 teaspoons
4)Boiled Mixed vegetables 2 cups(you can use vegetables as per your choice.I have used cauliflower, broccoli,carrots,french beans,i suggest adding mexi beans or rajma if you want for a proper mexican touch)
5)Green Capsicum 1 number(Medium size and optional)
6)Oil 3 to 4 tablespoons
7)Garlic grated 1/2 tablespoon
8)Ginger Grated 1/2 tablespoon
For the Cheese Patties:-
1)Potatoes boiled and mashed 2 and 1/2 numbers (Medium size)
2)Crumbled paneer 1/2 cup
3)Plain flour 2 tablespoons
3)Chopped coriander 2 tablespoons
4)Crushed green chillies 3 to 4 numbers
5)Oil for cooking 2  tablespoons
6)Salt to taste
For the Gravy:-
1)Chopped Tomatoes 5 numbers(Medium size)
2)Tomato puree 2 tablespoons(I used ready made tomato puree)
3)Chopped onion 1 number(Medium size)
4)Red chili powder 1 and 1/2 teaspoon
5)Garlic grated 1 teaspoon
6)Sugar 1/2 teaspoon
7)Oil 2 tablespoons
8)Pinch of carom seeds or Oregano
9)Salt to taste
For baking:-
Grated Mozzarella cheese 6 tablespoons or as much as you want
Method:-
1)For The Rice:-
1)Heat oil in a deep pan or wok,fry onions for 2 minutes
2)Add ginger and garlic grated or paste ,add green capsicum,fry for another 2 to 3 minutes
3)Add in red chili powder and boiled vegetables and fry for 2 to 3 ,minutes
(Boil the vegetables in salted water and do not over boil them,the vegetables should be cooked and firm,so won't get break when mixing with the rice.)
4)Add rice and salt mix thoroughly.
2)For The Cheese Patties:-
1)Mix potatoes,paneer,coriander,plain flour, green chilies and salt mix well.take some mixture and shape into patties.Repeat for rest of the mixture.(While adding the flour ,check for the consistency of the mixture and adjust accordingly,so that the patties won't get break.To know the correct amount of flour,test by shallow frying a small patty. )
2)Shallow fry or cook on a hot tava,griddle or pan, using little bit oil.(Like how we shallow fry normal patties)
3)For The Tomato Gravy:-
1)Heat oil in a wok,fry the onions for 2 to 3 minutes,add in garlic grated,fry again for 1 minute.
2)Add the tomatoes,fry for 2 minutes, add in tomato puree,fry for 2 minutes ,add in carom seeds or oregano,chili powder,sugar,salt and add 1/4 cup water,mix well and cook till the tomatoes becomes soft.
3)When the tomatoes are ready turn off the heat,allow it to cool down and blend in a blender to a smooth gravy,if its too thick add little bit water again.
4)The final step now:-
1)Preheat the oven at 180 ° celsius,grease a baking dish or tray with oil or butter,spread the above cooked hot rice.
2)Arrange the shallow fried patties on top of the rice ,pour the tomato gravy on it,sprinkle the grated cheese on top and bake at 180° celsius for 10 to 15 minutes
3)Serve hot with burritos or cheesy nachos topped with spicy salsa sauce.
                                           BUEN PROVECHO!                
                                                     ENJOY!



Sending this recipe to
http://www.jagrutidhanecha.com/2012/09/event-announcement-grand-festive-feasts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+jagrutidhanecha%2FlasJ+%28Jagruti%27s+Cooking+Odyssey%29



Also sending to
 http://www.simplysensationalfood.com/2012/10/announcing-eventcelebrate-navratri.html


Also sending to
http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html

Saturday, October 20, 2012

Samo seed's/Bhagriche Thalipeeth

Preparation time:-15 to 20 minutes
Cooking time:- 2 to 4 minutes    
Makes:-4 to 5 Medium Sized Thalipeeth

Samo seed's/Bhagriche Thalipeeth:- 
Only 4 days left to celebrate Dussehra,many of us are fasting these days,and must be looking for different fasting food ideas,so here, i also have one variety to share with u all.This is an every tuesday and thursday recipe in my home,i have learnt this recipe from my mom,basic ingredients are bhagar/Samo seeds and sabudana/ sago seeds.I have changed it a little bit and tried,it worked well,it tastes really very yummy.so here is my experimental recipe.
Ingredients:-
1)Samo seeds/Bhagar 1/2 cup (Soaked for 4 to 5 hours)
2)Sago seeds/Sabudana 1/2 cup(Soaked for 4 to 5 hours)
3)Water chestnut/Singoda flour 1/4 cup
4)Buckwheat flour/Kuttu flour 1/4 cup
5)Coarsely ground roasted peanut powder 1/4 cup
6)Boiled Potato 1 number(Medium sized)
7)Green chilies crushed 3 to 4 numbers
8)Sugar 1/4 teaspoon
9)Lemon juice 1/2 teaspoon
10)Water 1 cup (For kneading the dough and 1 cup more for dipping  hands while spreading the mixture)
11)Clarified butter/Ghee 2 tablespoons
12)Fresh Coriander chopped 1 tablespoon(Optional)
Method:-
1)Coarsely grind soaked sago seeds/sabudana in a mixer grinder
2)Grind soaked samo seeds/Bhagar to a fine paste in a mixer grinder
3)Mash boiled potato
4)Mix ground sabudana ,bhagar,mashed potato,peanut powder,singoda flour,kuttu flour,green chilies,coriander(optional),lemon juice ,sugar and salt,mix everything together.
5)Pour in  1/2 cup of water first, knead it, again add remaining 1/2 cup of water and knead to a very soft dough (Refer the pictures for consistency and adjust the water amount as per your need).
6)Heat pan/griddle,add 1/2 teaspoon of clarified butter/ghee,deep your hands in the water and take a small amount of above dough mixture and spread it over the pan with your fingers and dipping your fingers in the water,in between, to avoid sticking to the hands and to easily spread the dough .(Like how we do for Jowar roti)
7)Once the spreading is done,make a hole in the center with the help of a spoon,leave 2 drops of ghee in it.
7)Cook covered for 2 minutes on medium high flame or till the bottom side turns crisp and brown. Remove the cover and turn over ,press for 1 minute with the help of spatula.Repeat for remaining dough mixture.
8)Remove in a serving plate .Serve hot with Yogurt 
                                                       ENJOY!


Tuesday, October 16, 2012

Kesar Pista Rabdi/Basundi..

Preparation time:-15 minutes
Cooking time:-1 and 1/2 hours 
Serves:- 2 to 4

Kesar-Pista Rabdi/Basundi:-



This is a sweet condensed milk based dish made by boiling the full cream milk on low heat for a long time until it becomes dense,some sugar, spices and nuts are added for the flavour. Best when served cold. The Hot jalebi and Cold rabdi is the best combination,and goes well with hot malpuas also.This is one of the favorite dessert in my family and friends.I have made this several times for potlucks,and different occasions,but never note down the proper measurements,so could not be able to share the proper recipe with the friends.Recently i have made this on my Daughters BirthDay and decided to note down the proper measurements so can share with u all. The most interesting thing about this i like is ,when it is cool and out of refrigerator you can add many flavours to it like you can add strawberry puree and strawberry essence to form Strawberry Rabdi, you can add mashed custard apple to form Custard apple Rabdi or Sitafal Basundi,this one is my favorite,it tastes yummy,you can add crushed oranges and little bit orange juice to form Santrani Basundi or Orange Rabdi,add mango pulp and mango pieces to form Mango Rabdi so you can have variations from the same dish, isn't it amazing?.and yeah if you pour it in kulfi mould and keep it in the freezer overnight,yummy kesar pista kulfi will be ready...:).(But remember you can add all these flavours only when it is cold ,otherwise you will end up with a curdled Rabdi...:)) So here is the recipe.
Ingredients:-
1)Full Cream milk 1 liter
2) Sweetened condensed milk 1/4 cup +2 tablespoons
3)Pistachio sliced 1 tablespoon
4) Cashew Nuts crushed  7 to 8 numbers
5) Charoli/Chironji 1 to 1/2 tablespoon
6)Cardamoms crushed with 1/2 teaspoon of sugar 3 to 4 numbers
7) Saffron strands 1/4 teaspoon or 7 to 8 strands
Method:-
1)Heat milk in a deep vessel on low flame for 30 minutes.Stir it after 15 to 20  minutes.(Or till fat saturates on top and milk starts boiling it will take 30 minutes,keep an eye so that it won't stick at the bottom)
2)After heating the milk for 30 to 40 minutes transfer it into a nonstick deep pan or kadhai.
3)Boil on high flame stirring continuously for about 3 to 4 minutes or until it starts boiling.
4)Again reduce the flame to low and let it boil for 15 to 20 minutes by stirring and scraping the edges and bottom in every 5 minutes .(This will keep the milk circulating in the pan and prevent sticking and boiling over).
5)After boiling for 15 to 20 minutes (or till the color of the milk changes to little yellowish from white or the quantity of the milk reduced to little less to half.Refer the pictures)add in crushed cashew nuts and Charoli/chironji,mix well
6)While the milk is boiling make sure that the milk is not sticking at the bottom of the pan.(If that happened transfer the milk to another fresh pan/vessel).
7)Let it boil on low flame for another 5 to 7 minutes again keep stirring every 3 minutes and scraping the edges and bottom of the pan.
8)Now after 5 to 7 minutes add in condensed milk stir well and continue boiling for 15 minutes, stirring and scraping in every 2 minutes.(At this stage you have to be very particular about stirring and scraping as the chances of milk sticking to the bottom are more)
9)After 15 minutes add pistachios by saving 1/2 teaspoon for garnishing .
10) Let boil the milk for another 15 minutes on low flame stirring and scraping in every one minute.(Boil the milk for 15 minutes or till the thick consistency,mine took 15 minutes. Refer the pictures.)
11)After 15 minutes turn off the heat,soak the saffron in 1 tablespoon of warm milk(take the normal milk don't soak in boiled milk)for 5 minutes add in crushed cardamom or cardamom powder,mix well.and after 5 minutes add in saffron soaked in warm milk.
12)when the milk is cooled down completely refrigerate it for at least 3 to 4 hours. Transfer it in a serving bowl.Garnish with pistachios and serve cold.

(Note:-You can add a little bit sugar if you want but as i am using sweetened condensed milk ,i feel as per my taste, sugar is not needed,so i didn't use the sugar)
                                             
                                                    Enjoy!     



Sending this recipe to:- http://www.jagrutidhanecha.com/2012/09/event-announcement-grand-festive-feasts.htmlutm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20jagrutidhanecha/lasJ%20(Jagruti's%20Cooking%20Odyssey)


Sunday, October 14, 2012

Vegetable Biryani ( Spicy Mixed Vegetable Rice)

Preparation time:- 45 minutes Approximately
Serves:- 4 to 6 (when eating only biryani)

Vegetable Biryani:-
This is a spicy rice dish,being loved among my friends. I have prepared this recipe
as per my liking's and it turned out really well ,my friends said this  :). And then i kept following the same recipe. This recipe is born when  first i was making the biryani by referring the recipe from Everest Biryani Masala packet,but i have made the changes as per my likes and tried to match the restaurant like test. First i tried this in Amsterdam and all my friends loved it . So here is the recipe

Ingredients For Rice:- 
1) Basmati Rice 3 and 1/2 cups (I used 'Daawat Basmati' rice )
2) Lemon juice 1 tablespoon
3) Unsalted Butter 1 tablespoon
4) Salt 1 teaspoon
5) Hot water 3 and 1/2 cups
6) Milk 1/2 cup
7) saffron few strands

Ingredients For Biryani Masala:-
1)Oil 8 to 10 tablespoons
2)Cumin seeds 1 and 1/2 tablespoons
3)Cloves 2 to 4 numbers
4)Green Cardamom 2 numbers
5)Black cardamom 1 number
6)Cinnamon stick approx 1 inch piece
7)Bay leaves 2 numbers
8)Cashews 2 tablespoons
9)Everest Shahi Biryani Masala 1 tablespoon
10)Red chilli powder 1 teaspoon
11)Turmeric powder 1/2 teaspoon
12)Brown Onions  5 numbers (Medium Sized and grinned to fine paste)
13)Brown onion medium sized and sliced lengthwise 1 number
14)Ginger finely grated 1 teaspoon
15)Garlic finely grated 1 teaspoon
16)Medium size tomatoes 3 numbers pureed
 ( or can use 2 tablespoons of ready-made tomato paste/ puree)
17)Cauliflower Florets  19 to 21 numbers(Big size pieces)
18)French Beans pieces medium size 19 numbers( Cut diagonally)
19)Carrots 3 numbers (Medium size)
20)Green peas thawed 1 cup ( If using frozen  do not boil them with other veggies)
21)Sultanas 1 teaspoon (Optional)

Method:-
1) Wash and cut the veggies as mentioned . Partially cook covered in 2 to 4 cups of salted water (water should be enough so that all the veggies get immersed in the water and do not overcook the veggies they should be partially cooked that is nearly cooked consistency. It will take approx.10 to 12 minutes and my suggestion is do not use pressure cooker for cooking the veggies.) 
2) Wash the rice and transfer to a microwave safe bowl. To it add water,butter and lemon juice.
Give it a stir and microwave for 15 minutes.
3) While the veggies and rice gets cooked.In a deep pan/kadhai heat oil.
4) To the oil add cumin seeds, let them sputter.
5) Add in all whole garam masala stir for 2 to 3 seconds.
6) Add cashews and sultanas stir it.
7) Add sliced onions, fry till they become translucent
8) Add in Onion paste, fry for 5 minutes add ginger and garlic grated. Then fry till it changes to golden brown and oil starts to separate.
9) Add in Tomato paste/puree, fry till oil starts to separate and raw smell of tomato puree disappears.
10) Add in red chilli powder,turmeric powder and biryani masala ,mix well for 1 to 2 seconds
11) Drain the veggies and if the rice is ready transfer it into a flat tray/plate and allow it to cool.
12) Add in green peas in to the fried masala, cook for 3 minutes.
13) Add in all the partially boiled veggies and mix gently so that the veggies won't get mashed.
14) Soak saffron in 2 tablespoon of warm milk
15) Divide the cooked rice into 3/4th and 1/4th portions, add the saffron milk into the 1/4th portion of rice
16) Mix the 3/4th portion of rice into the onion gravy.
17) In a oven proof tin or aluminium foil baking tin make the layers of saffron rice and gravy rice. 
18)Start with  the saffron rice and end with the masala rice and spread a little of saffron rice on top (Refer  the pictures in the movie
19) Cover the tin with aluminium foil,poke holes in the middle of the foil with a fork.
And bake in a preheated oven for 10 to 15 minutes on 180° Celsius.
20) Serve with cucumber-yogurt raita(salad), Boondi raita (salad),Pineapple raita salad) or Mirchi Ka Salan            
                                                    ENJOY!              









Tuesday, October 9, 2012

Dabeli Masala Powder

Preparation Time:- 15 minutes
Quantity:- makes Approximately 2 to3 table spoons

Dabeli masala Powder:- This masala is used for making famous Indian snack Kacchi dabeli. The recipe is very simple and tastes really good.I have linked this recipe in Dabeli Recipe.So here is the recipe.
Ingredients:-
1) Cinnamon sticks 2 inches 7 numbers or approximately 10 to 15 grams
2) Coriander Seeds 1 tablespoon
3) Cumin seeds 1/2 tablespoon
4) Cloves 8 numbers
5) Medium sized red chilies 2 to 3 numbers
6) Green cardamom 1 number
7) Black cardamom 1 number (optional)
8) Oil 1/2 tea spoon
Method:-
1)Heat pan add  all the above ingredients ,sprinkle oil and dry roast for 2 minutes or till golden ( refer the picture)
2) And Grind to a fine powder.

                                                       Ingredients


                                           Roasting in a heated pan



                                    Should Look like this after roasting



                  Grind to a fine powder and the Dabeli Masala is ready to use
                                                         ENJOY!