Monday, September 30

Banana & Dry Fruits Bread...

Banana & Dry Fruits Bread... Banana is a fruit which I can never say no and can eat as many as I can in a day. Most of the time I add banana in my baking and it always gives me best results. First I was thinking will just bake banana bread, then I ended up adding dry fruits because it is very healthy. I think adding banana to cake, bread or muffins is one of the best choice and it gives a very soft and fluffy texture. This bread can be served in Breakfast and in Tea time also. One of the best bread I have bake till now...

Prep time: 10 minutes
Baking time: 50 to 55 minutes
Yield: One loaf.

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking powder
1/4 cup mix dry fruits
Pinch of salt
1 1/2 cups of all-purpose flour.

Baking Method.
Preheat the oven to 350°F (175°C). Whisk in the butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking powder and salt over the mixture and mix.

Now add the flour, dry fruits and mix it nicely. Pour mixture into a buttered 4x8 inch loaf pan. Sprinkle some chopped almond from top and Bake for 55 minutes (mine was done in 50 minutes). Cool on a rack.
Remove from pan and slice to serve.

Friday, September 27

Ragi Malt.. (Finger Millet Porridge With Yoghurt)

Ragi Malt.. Drinking or eating Ragi is very good for the health and Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals. I really want to bring back these old and forgotten recipe to our modern life style.. This recipe looks very simple but very very healthy, this porridge is still daily drink in many houses of Karnataka.. Ragi can be used in many ways, you can even make Ragi balls, Roti's, Dosas, Idlis etc...

During Ramzan my mom use to cook this in a bulk and make all of us to drink everyday, sometime I use to just drink this porridge and keep the fast, though I don't like it.. But slowly I started liking this porridge and I cook this atleast once in a month.. I know I know it is not sufficient but still in my opinion having something is better than having nothing... Here come's the healthiest porridge recipe which you can add in you everyday diet...

1cup Ragi flour (finger millet)
2 1/2cup water
1cup yoghurt
1 medium onion, 1 green chilli (finely chopped)
Handful of chopped coriander
Salt to taste.

Cooking Method.
In mixing bowl, add 1/2 cup water and ragi flour, mix it nicely and set it aside.
In a deep pan, add rest of the water and salt, bring it to a bowl.
Then slowly add the ragi flour mixture and keep stirring to avoid any lumps and sticking to the bottom of the pan. cook till the raw smell goes for about 4 to 5 minutes..(keep stirring).

Allow the ragi mixture to cool down a bit, then add yoghurt, onion, green chili and coriander, mix them nicely and Serve warm or cold..

Thursday, September 26

Baby Corn Pizza.. (Home-made Pizza)

Baby Corn Pizza.. I had made this pizza for my friends on Monday, they liked it so much and we finished the large pizza in just 5 to 10 minutes. We three were eating like as if we have not eaten pizza for ages. The best part was, one of my friend was not at all allowing me to take the pictures also. I have hardly taken 4 to 5 pictures only. The moment I finished taking pics, she was the first one to jump on it and by seeing her I din't even bother to look at the pics and started eating... Some how the pizza also had come out very very tasty and awesome looking... Making pizza at home is so easy if you have pizza sauce ready and I always make pizza sauce and keep it. So when ever we feel like eating then I just make it. Making pizza at home is healthier then store bought... I want to suggest everyone start baking pizza at home and you'll really enjoy..

Ingredients For The Pizza Base
Makes 1 Large Pizza Base
1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar 
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
2tbsp oil, plus more for bowl.

Ingredient's For The Topping.
Pizza Sauce ( recipe follows)
10 black olives (cut into circles)
1/2cup baby corn, 1 large tomato, 1 medium onion, (thinly sliced)
12 ounces fresh mozzarella cheese, (grated).

Ingredients For The Pizza Sauce
Make For 2 Large Pizza
2 tsp oil 
6 large tomato's
3tbsp tomato puree
1tbsp chopped ginger and garlic
3/4 tsp Italian seasoning
3/4 tsp dried oregano 
1 1/2 tsp salt or to taste
1/8 tsp freshly ground black pepper.

Directions For The Pizza Base
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

In a mean time pre-heat the oven for 20 minutes at 250c. 
Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

Bake until the crust is golden brown and crisp on the edges and the bottom, 7 to 8 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

Directions For The Pizza Sauce
Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...
Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..

Tuesday, September 24

Coriander Chicken Gravy.. (Hariyali Murgh Masala)

Coriander Chicken Gravy!!! This chicken gravy can be cooked in many ways and it can be dry or gravy. Even I try different version while cooking this gravy, sometime I make it dry or gravy.. Usually this is cooked in a rainy season, because this spicy gravy suits to the weather with hot hot roti's. You can change the ingredients according to your taste, but in my family we prefer hot and spicy. It is very easy to cook with simple ingredients and delicious chicken gravy will be ready with in 10 to 15 minutes...

1/2 kg chicken (cut into medium pieces)
1 medium onion (thinly sliced)
1cup chopped coriander
5 to 6 green chilis
8 to 10 curry leafs
2tsp black pepper corn
1tbsp ginger garlic paste
1 medium tomato
3tbsp Oil
Salt to taste.

Cooking Method.
Wash and drain the water of chicken and set it aside. In a pressure cooker, add oil and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.
In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid of pressure cooker and cook for (2 whistle on a medium to low heat) then allow the pressure to go before opening the pressure cooker. 
Serve hot with Naan, Kerala Poratha or Roti's.

Monday, September 23

Gravy Gobi Manchurian.. (Restaurant Style)

Gravy Gobi Manchurian.. Gobi Manchurian is something which nobody will say no for it. It is same case with me and my hubby. Back in India we use to eat every weekend Gobi Manchurian and when ever we use to go to our favourite Chinese restaurant (Mainland China) I use to always make it point to order Gobi Manchurian and chicken momos. I'm yet to try Chinese restaurant here in UK because I'm not suppose to eat out side Chinese for couple of months. I love Chinese food in a restaurant then eating at home but I'm not allowed to eat, so only I cooked Gobi Manchurian and Hakka Noodles at home for our last to last friday's dinner, as usual it was very very delicious. :)

Cauliflower - 1 Medium sized cut into florets.

For the batter.
4tbsp Cornflour
1/2cup Maida
1 tsp Ginger garlic paste
1tsp Soya sauce
1tsp tomato chilli sauce
Salt - to taste.

Ingredient's For the Manchurian Gravy.
1/4cup spring onions, finely chopped 
1 onion roughly chopped
1/2 capsicum (cut into cubes) 
1 1/2tbsp finely minced garlic 
1/2tbsp finely minced ginger 
2 finely chopped green chillis 
1tbsp cornflour 
2 tsps soya sauce, 1/2 tbsp chilli sauce 
2 tbsps tomato sauce 
Oil and Salt as required.

Cooking Method.
Mix all the above ingredients listed under 'for the batter' with little water to form a thick paste. wash the cauliflower and drain water and keep aside.
Heat a oil in a deep frying pan and dip the cauliflower into the batter and fry to golden brown. Do not crowd the vessel. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 
Mix cornflour in a little water. Keep aside. 
In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown. 
Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, capsicum and salt. cook them for few minutes on a high flame, then add fried cauliflower and cornflour mixture and cook for 2 to 3 minutes on low flame. 
Garnish with spring onion and Serve hot.

Friday, September 20

Khaja.. (Sweet Pastry)

Khaja ... Khaja is called Pheni in oriya, this is an Oriya sweet made from maida or wheat flour, sugar and oil. It is made and eaten all throughout Indian subcontinent, though it is known by different names. It is prepared in the states of Bihar, Uttar Pradesh, Andhra Pradesh, Karnataka etc...

I wanted to try this at home from a long time but use to fell bore for the long process, actually after cooking this I really felt it is a very easy and can be done in 30 to 35 minutes. I use to eat this alot in my childhood days but my mom use to not allow me to eat from out side. So when ever my mom use to go to my aunt's place I and my brother use to run to the shop buy and finish it there only before even anyone see us.. Those days use to be the wonderful days eating out and not telling anyone...

Ingredient's For the Pastry. 
1 cup all purpose flour
2tsp hot oil
Oil for deep frying
2tbsp butter or ghee (to apply on pastry)

Ingredient's For the Sugar Syrup
1 cup sugar
1/2 cup water for syrup.

Cooking Method
In a large mixing bowl add flour and oil mix it well, then slowly add water to make stiff dough.
Knead it for 10-15 minutes or until it’s smooth and set aside for 5 to 10 minutes.
Roll the entire dough into a big rectangle and then spread the ghee or butter smoothly over the rolled dough.
Then roll the dough into a big rope, cut into 1′ size pieces. Take each piece and roll it again into 5-6′ size khaja.

Heat oil in a deep fry pan, medium-high first. Then turn the flame to medium-low once oil is hot.
Fry the khajas until it turns golden brown annd take out on a paper towel.
Then make sugar syrup (as you make for gulab jamun). Switch off the heat when syrup feels slightly sticky. When the sugar syrup is still hot dip the khaja one at a time and take it out on a wire rack.
Allow the Khaja to cool completely before serving..

Tuesday, September 17

Breakfast Walnut Muffins..

Walnut Muffins!!! After getting my hand set on oven I just feeling like keep baking and baking.. I have tried many recipes in last 1 week which I will be posting it soon.. I'm trying to bake everything in a less quantity so that I get a change to bake more and was thinking that this muffins will go for 2days till then will think of some other recipes, but it just got over in a day.... Now again i'm in a same thinking processes:) Adding walnut to muffins or a cakes I just love it, they taste so good feels like having more then one.. Try these tasty muffins for breakfast with a hot cup of coffee or tea..

Yeilds: 8 to 9 medium Muffins
Preparation time: 10minutes
Baking time: 20 minutes.

1/2+1/4 cup all purpose flour
1/4 cup butter
1tsp vanilla essence
1tsp baking powder
1/2 cup sugar
1 egg
1/3 cup milk
1/4 cup finely chopped walnuts.

Baking Method.
Preheat your oven to 350 degrees. Line muffins tin with liners and set aside.
In a small bowl, mix together the flour and baking powder, set aside. 
In a another mixing bowl, cream together the sugar and butter. Add the eggs, vanilla and cream together until you get a smooth mixture.
Add the dry ingredients and walnuts, mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! 
Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined muffins tin, make sure it's only filled ¾ of the way up because they will rise.
Then sprinkle some more walnut from top and Bake for 20 minutes and let cool for sometime.
Serve for Breakfast with your favourite drinks..

Soya Chunks Kabab.. (Soya Chunks Patties)

Soya Chunks Kabab.. I'm a huge fan of soya chunks and anything made of soya.. I usually prefer whole soya chunks then the soya granules, actually I feel soya granules has one strong smell which will go after you completely boil them and you all know once the soya over cooks what happens. So I avoid them and make at home only when I need. This kabab is a great innovation till now, when ever I cook they always come out very well and I keep changing the ingredients for the different taste and texture and even I don't hesitate to cook soya chunks kebab when I have guest at home. Because they are healthy as well as delicious...

1cup soya kheema
1 medium boiled potato
2tbsp boiled green peas
2tbsp chopped dill leaves (optional)
2tbsp chopped coriander leaves
1 medium onion, 2 green chilli (finely chopped) 
1tsp ginger garlic paste
1/2tsp red chili powder, 1/2tsp turmeric
Salt to taste
Oil for shallow frying.

Cooking Method.
To make soya kheema. soak the soya chunks for about 5 to 6 hours. Then grind them into kheema in a mixer.
In a big mixing bowl, add all the above ingredients and make a dough. Then make small balls out of the mixture and shape it into oval or round shape.

You can make these balls way ahead and refrigerate it.Heat oil in a skillet or frying pan, place the kabab and shallow fry till both sides have turned golden brown in color. Transfer to a paper towel and serve warm with Ketchup and Green Chutney.

Monday, September 16

Aval Payasam.. (Jaggery And Poha Kheer)

Aval Payasam. Last week I saw many blogger's cooking this sweet for the Ganesh Chaturthi, even I thought why not try this Aval Payasam for the Ganesh festival.. I had cooked this on Ganesh festival but din't get the time to post it on the same day... I usually cook this payasam using sugar or just add poha and sugar in warm milk and eat. Actually for me eating sweet is bite difficult but this sweet was so tasty with jaggery I really enjoyed eating it :)

1cup poha (beaten rice)
1/2cup jaggery
3tsp ghee
2cup milk
1cup water
A pinch of cardamom powder
1/4cup mix dry fruits.

Cooking Method.
Heat ghee in a pan and add dry fruits, fry till golden brown. Keep aside. Fry poha in the remaining ghee by keep stirring regularly for 2-3 minutes. Once they turn light brown turn off the flame. In a other vessel fill 1 cup of water along with jaggery, cook on low flame for few minutes.

Strain the jaggery syrup to remove any dirt or waste particles. In the same syrup add roasted poha and put it on low flame. Add milk into it and keep stirring in between to avoid getting it burnt from the bottom.
After 8 to 10 minutes add cardamom powder, fried dry fruits and mix well. Turn off the heat when you get right consistency.
Serve warm or cold.

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