Sunday, 16 March 2014

Til Mawa Ke Laddu : Holi Special

Ingredients -

Til ( white sesame) - 250 g
Mawa - 1/2 kg
Bura (or granulated sugar) - 250 g
Green cardamom powder - 1/2 tsp

Method -

1. Take a karahi n fry the sesame on a low heat for some
     time untill it has change its colour to a light golden colour,
     don't over fry it at all.
2. Fry the mawa nicely until it's light golden brown, let it 
    cool down a bit.
3. Grind the sesame coarsely in a  grinder when it has 
    come to room temperature.
4. Take a big bowl and mix the ground sesame, sugar, 
    cardamom powder in the mawa thoroughly.
5. Grease your palms with a little ghee, divide the mixture,
     make round laddus of this mix of your desired shape,
     make all.
6. Keep it in an airtight's ready to eat!!!!
7. Serve it with other holi goodies....Happy Holi dear friends!!!

Meethi Puri ( thekua) : Holi Special

Ingredients - 
Whole wheat flour (atta) - 4 cups (measuring cups)
Sugar - 1 measuring cup
Clarified butter or ghee ( i used rath brand) - 1/2 measuring cup
Fennel seeds ( saunf) - 1 tbsp
Grated dry coconut - 3-4 tbsp ( optional)
Warm water - to kneed the dough + 1/2 cup
Oil - for frying 
Method -
1. Take a big bowl and sieve the flour.  Melt ghee, make a 
     well in the center of the flour, add ghee into it, rub it 
      with your fingertips until it's crumbly.
2. Take a pan and put sugar with 1/2 cup of water and heat it
    for 5 minutes until its almost melt.
3. Add it to the flour and mix it nicely, add some more warm 
    water to make a smooth dough.
4. Keep it to rest for 1/2 an hour.
5. Take small pedas out of it and make small 1/2 inch thick
     puris. If you have cookie cutter cut it in differnt shapes.
6. Heat a karahi with oil in it and deep fry the puris in 
    medium low heat till it's brown and crisp.
7. Njoy this tasty meethi puri on this special occasion of Holi. 
                         Happy Holi friends!!!!

Wednesday, 12 February 2014

CHOCOLATE PIE : Valentine's Day Special

Ingredients -

All purpose flour- 1 1/2 cup
Sugar castor or fine granulated - 2 tbsp
Cocoa powder - 2 tbsp
Egg yolk - 1
Butter - 100 g

For Filling
Milk - 1 1/2 cup
Egg yolk - 4
Castor or fine sugar - 5 - 6 tbsp/ to taste
Dark cooking chocolate - 1 cup
Cream - 100 g
Custard powder - 1 tbsp
Cocoa powder - 1 tbsp

Method -
1.  Take a big bowl and put the flour, sugar and cocoa powder in it.
2. Cut the butter in cubes and add it to the bowl and mix it
     with your finger tips until it resembles bread crumbs.
3. Add 1 egg yolk and mix it thoroughly.
4. Add 4-5 tbsp ice water to bind it in a tight dough, can be 
    added extra 1-2 tbsp to bind it if it's not coming through.
5. Form it into a round disc and keep it in a fridge for 1/2 to
    1 hour.
6. Preheat oven to 200 degree Celsius, grease a 9" pie tin
    nicely with butter.
7. Take out the disc from the fridge and roll it on a lightly 
    floured surface, it should be enough thick and long to line 
    the base and sides of the 9" pie tin, trim the extra edges 
    with a sharp knife, take a fork and press it around the 
    edges to make a design. Place it in the fridge for 15 min.
8. Take it out and place it on the oven tray. Line the pastry 
     with baking paper and fill with rice or beans for blind    
     baking. Bake it in the preheated oven for 10 minutes,
      remove the beans and bake for further 5 min or until 
      cooked through. Reduce the heat to 150.

 Preparing Filling - 
1. Take the milk in a saucepan, Combine the yolks, custard 
    powder, sugar, chocolate and place it over low heat, add 
    the cream after few minutes.
2. Cook whisking it continuously for 10 minutes until the 
    chocolate melts and the custard starts to thicken.
3. Remove from heat, pour it over the pastry case. Bake it 
    over for 10 minutes or custard is set nicely, do not over bake.
    Take it out before the custard is over baked and start's bubbling.
4. Remove from oven and keep it to cool, when it comes to 
    room temperature, place it in the fridge to chill.
5. Serve it with whipped cream.....n surprise ur Valentine with
    this marvelous....beautifully presented....CHOCOLATE PIE!!!!

Tuesday, 28 January 2014

Blueberries N Walnut Brownie Cookies

Ingredients -

Butter - 1/2 cup softened
Powdered sugar - 2 cups
Unsweetened cooking chocolate - 1 cup coarsely chopped
Eggs - 4 at room temperature
Vanilla essence - 2 tsp 
Walnut pieces - 1/2  cup
Blue berries - 1/4 cup
All purpose flour - 2 cups
Baking powder - 2 tsp
Salt - 1/2 tsp
Powdered sugar, for coating

Method -

1. Melt chocolate and butter on a double boiler until its
    melted completely, remove it from the boiler, let it
    cool partially and beat it with a wooden spatula until
2. In another bowl beat sugar and eggs on a high speed
    with an electric mixer for 4-5 minutes until it's light and
    double in volume.
3. Blend the slightly cooled chocolate and vanilla essence
    into it, add  the walnut and blueberries too.
4. Sift the flour, baking powder and salt and mix into 
    the chocolate mix with a wooden spatula, half at a time
    until the dough is all mixed and smooth.
5. Cover it with foil or a cling film and refrigerate it or
    3-4 hours.
6. Heat the oven to 300 degrees. Grease the drip tray 
    and line them with parchment paper. 
7. Put about 1 cup of powdered sugar in a small bowl. 
    Now shape the dough into 1-1/2-inch-thick balls,
    applying little oil on your palms. Generously coat 
    each one with sugar and place it on a baking sheet,
    baking about 4-5 cookies at a time. 
8. Bake for about 10 minutes or until brown on both
    the sides, when done, the cookies will be puffed and 
    will feel very soft to the touch. Do not overbake.
8. Transfer it to a wire rack and let it cool, store it in
    an air tight container.


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