Chocolate Mocha Shake

This post is my fourth post for Blog Hop and it has been a very good experience so far…My  this week’s partner is Anamika and she has so many good recipes to choose from that I just got confused what to make… mayb thats why got a li’l late to post :) well then I chose this milk shake as my brother is here with me and he complaints at times that “you make other things but not shakes & drinks” as he likes ‘em a lot.. So this is for my loving brother…

INGREDIENTS:-

Milk: 1 1/2 Cup Coco Powder: 2 Tbsp Vanilla Ice-cream: 1 1/2 Scoop

Crushed Chocolate: 1/4 Cup* Coffee Powder: 2 tsp Powdered Sugar: To Taste Crushed Ice: 1/4 Cup(optional)

METHOD:-

• Mix all the ingredients in a blender and give it a good mix.
• Pour into glasses and serve chilled.

*Use very thin crushed chocolate as if the pieces are big it will    not blend properly with the milk shake.

Sending this for Jingle all the way 

Lehsun & Kachri Chutney(Garlic & Cucumins Pubescens Chutney)

I am very fond of eating this chutney with pooris (made a day before and grilled of tawa) and a cup of hot tea OMG there’s no better breakfast for me in winters… but if not puri it tastes so very good with stuffed hot  parathas… trust me you’ll love it….

Its made with the fresh ones during the season but for the rest of the year it is dried and stored.. I got it from my grandma but one can get it from the market as well… :)

INGREDIENTS:-

Garlic: 10-12 Cloves Kachri (Cucumins Pubescens): 3/4 Cup Salt: to taste Reed Chilly Pwdr: to taste

Water: to grind Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch

METHOD:

• Peel garlic cloves.

• Grind coarsely garlic & kachri in a mixer with little water.
• Heat oil in a pan add cumin seeds, asafoetida  & when it crackles add the chutney.
• Add salt and chilly powder to taste but as its chutney that to from Rajasthan make it a li’l spicy.

• Serve it with hot parantas, puris chapati, bread…… the way you like… :)

Deep Fried Indulgence: Cheese Bread Rolls

by Neetu

 

Women indulge in Chocolates but  for me its Cheeseeeeeeeee… Yes I love cheese  but ever tried bread rolls with Cheese so thanks to Radhika’s blog hop I was paired with  Anamika this week and she had this awesome recipe in her blog which gave bread rolls a whole new taste by adding cheese to it… I have made this recipe as per Anamika’s direction but gave a li’l variation just  by roasting the stuffing, hope you’ll enjoy this…

 INGREDIENTS:-

Bread Slices: 10 Boiled Potatoes: 2 Medium Boiled Peas: 1/4 Cup Capsicum: 1 Small Carrot: 1 Small Cauliflower: 1/2 Small Onion: 1 Small

Cheese Cube: 2 Grated Salt: to taste Red Chilly Pwdr: to taste Dry Mango Pwdr: 1/2 Tsp Cumin Seeds: 1/2 tsp Oil: 1 Tbsp Water: to wet the bread slices oil: to deep fry

METHOD:-

• Grate Carrot & Cauliflower and finely chop capsicum & Onion.
• Mash Boiled peas & potatoes.

• Heat oil in a pan add cumin seeds and when it crackles add the  grated veggies and roast till the water is evaporated.
• Then add the spices and mashed potato mixture, mix well and check seasoning, adjust if required.
• Pan roast it for 4-5 mins stirring in between then take off from the gas and let it cool for some time.
• Take the bread slices and soak it in water for a second and then keep the slice flat on your palm and with other hand squeeze the water.
• Tear the corners of the bread and waste them.
• Put the stuffing over the bread slice and the put grated cheese the again put some stuffing and roll the bread into oval shape.

• Meanwhile heat oil in a wok.
• Deep fry the rolls and serve hot witch tomato ketchup or mustard sauce.

Sending this for Sinful Delights, Snacks Mela 

Badi Papad ki Subzi (Lentil Nuggets in Curd Gravy)

Yet another  authentic recipe from Rajasthan which is made using the moong daal nuggets also known as “Mangodi” in other parts of the country…as mentioned in my earlier post  "Gatte ki Subzi" that in authentic Rajasthani cooking there is a limited use of fresh ingredients therefore these nuggets are also dried and stored in containers for few months and used as & when required.. also the gravy for the curry  is made using the ground spices, water & Curd only…

INGREDIENTS:-

Badi/Mangodi: 1/2  Cup Papad: 1 Piece Water: 21/2 – 3 Cups Curd: 1/3 Cup Ghee: 2 Tbsp Cumin Seeds: 1/2 Tsp

Asafoetida: 1/4 Tsp Salt: to taste Red Chilly Pwdr: to taste Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp

METHOD:-

• Crush the Badi coarsly keeping a kitchen towel under it.

 

 

 

 

 

 

 

 

• Heat ghee in a pan and add cumin seeds and asafoetida, when it crackles add crushed badi to it and roast till light brown and fragrant.
• Meanwhile boil the water in an another pan.
• Add boiled water to the roasted badi & then all the spices except dry mango powder and let it simmer on slow flame for 20-25 mins until it becomes soft and the raw smell is gone.

• Meanwhile roast the papad as shown in the picture and beat the curd with a fork and add dry mango pwdr to it.
• Once the badi is cooked, break papad into small pieces and add to it then add the curd.

• Check seasoning and adjust if required and if the gravy is too thick the add more boiled water to it.
• Cook it for another 5-6 mins and serve it hot with chapati or rice.

Sugar Dotted Choco Chip Cake

Or should I call it my husband's birthday cake… I really wanted to make cake for his b’day  since so many years and finally I did happy mee.. :) well as this area is new to us  so it was difficult to find the ingredients but he(Vikas) was really sweet to get every thing for me…

Well initially the plan was to make Chocolate Cake but we couldn’t find coco powder so I made Choco Chip cake using the cooking chocolate which my supeeeeerrrr  sweet brother-in law bought for me…. :)

INGREDIENTS:-

Cooking Butter: 125gms Flour: 1 1/2 Cups Condensed Milk: 100 ml Powdered Sugar: 3/4 cup + 4 tbsp Water: 1/2 cup

Baking Powder: 1 Tsp Coke: 300 ml Amul Cream: 400 ml Choco Chips: 1/2 cup Sugar Dots: to garnish

METHOD:-

• Mix condensed milk and sugar 3/4 cup properly then add cooking butter (butter should be soft) and whip till light and fluffy.
• Chop Chocolate into small pieces or one can use ready made choco chips.
• Add choco chips to the butter mixture.
  

• Swift flour and baking powder together and add this to the wet mixture and mix very slowly, add coke to it taking care that the cake batter is neither very thick nor very runny. 
• Meanwhile pre heat the oven at 250 c for 10 mins and grease a thin flat baking tray “because of using tray instead of mould, cake will be cooked in very less time”
• Pour the batter in the tray and bake this for 10 mins at 220 c and check if its cooked by inserting a knife into it or else cook for 5 mins more..
• Once the cake is cooked let it cool down and meanwhile whip the chilled cream till hard peaks in a bowl keeping ice under the bowl *other wise it will turn into butter.
• Slice the cake into 2-3 slices depending upon the shape of cake you want..

• Dissolve 4 Tbsp sugar in water and sprinkle it over one slice of cake to make it soft the spread whipped cream over it generously, keep the other layer over it and repeat the procedure till last layer of cake.
• Once you have kept the final layer cover the whole cake with cream and garnish with sugar dots.
• And your cake is ready… hufffff… :)

Sending this recipe to Bake Fest , CC Holiday Baking, Bake with your heart

 

Vegetable & Cheese Sandwich: My Way :)

This a super quick recipe and very easy to make…. I am huuuggggeee fan of this s/w and one can find all the ingredients required in my fridge ne tym of the day… I know all of us have had veg n cheese s/w many times…. but please do try it the “My Way” and let me know if you also loved it the way i do… :)

INGREDIENTS:-

Bread Slices: 4 Tomato: 1 Small Capsicum: 1 Small Olives: 3 any Cheese Slice: 2

Pizza Topping: to spread Pizza Seasoning: 1 tbsp Salt: to taste Red chilly Powder: to taste

METHOD:-

• Chop tomato, capsicum and olive finely.
• Take two bread slices and put cheese slices over it, then spread the pizza topping.
• Put the chopped veggies over it and sprinkle pizza seasoning, salt &  red chilly powder.
• Cover it with another slice of bread.

• Apply butter on both the sides and grill it till crisp..
• Serve immediate hot as it will get soggy it kept for long…

Vegetable Pulao(Indian Fried Rice)

by Neetu

 

After lots of hassle passle in my life due to shift from B’lore, things seems to be settling down now and this my first post for Blog Hop Wednesday from our new home in Delhi, with Anu Shoj as my partner for this week… I chose Vegetable Rice from her blog as that’s my favourite and also I haven’t cook it since long so why not cook it today with a little variation to Anu’s post….

 

INGREDIENTS:-

Rice: 1 Cup Capsicum: 1 Big Tomato: 1 Medium Onion: 1 Medium Peas: 1/2 Cup Cauliflower: 1/4 Cup Carrot: 1 Medium (Any other veggies of ones choice can be added of substituted)

Salt: to taste Oil: 3-4 Tbsp Cumin Seeds: 1/4 Tsp Red Chilly Pwdr: to taste Garam Masala Pwdr: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp Chaat Masala: 1/2 Tsp

METHOD:-

• Boil 4 Cups of water, salt to it and taste it should e as per your taste then add Rice and boil ( take care not to over cook rice as it will make it mushy).
• Drain the water and spread it lightly with fork.
• Chop all the veggies in equal size.
• Heat oil in a pan add cumin seeds, when it crackles add  onion, cauliflower, Peas, carrot , salt and cook it on slow flame but don’t make it soggy let the crunch remain….

• Then add capsicum, tomato & rest of the spices and cook for 2 mins.
• Now add rice very slowly taking care that the grains do not break while mixing…
• Serve hot… 

Capsicum Rice

Hey everyone this is my first post for Blog Hop Wednesday and my partner for this week is Dhivya, there were many good options to choose from her blog and I must say its a very good job done by Dhivya… but because of my love for Capsicum I chose Capsicum Rice and it came out really very good and just to give a little twist to the original recipe I added some North Indian flavours to it and did not add Coconut… Hope you’ll like it Dhivya…  and a Special Thanks to Radhika for making everything happen…

INGREDIENTS:-

Rice: 1 Cup Capsicum: 4 Medium Onion: 2 Medium Tomato: 4 Medium Garlic: 4 Cloves Ginger: 1/2 inch Oil: 3 Tbsp

Black Pepper, Cloves & Star Anise: 2 piece each Salt: to taste Red Chilly Pwdr: to taste Coriander Pwdr: 2 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch Garam Masala Pwdr: 1/4 tsp

METHOD:-

• Soak rice for one hour then boil it adding 4 cups of water, salt and whole spices. Take care not to over cook it.
• Drain rice and spread it with fork and keep aside.
• Grind together onion, tomato, garlic and ginger to a smooth paste.
• Heat oil in a pan add cumin seeds & asafoetida when it crackles add paste and 1/2 cup water, then add salt, chilly pwdr, coriander pwdr & garam masala pwdr and cook till oil seperates and water evaporates.
• Add chopped capsicum and 1/2 cup water, cook again with lid till water evaporates and then add rice and mix very gently.
• Serve hot…

Sweet Corn Tikka

by Neetu

 

Few days back I had this tikka made with sweet corn at Barbeque Nation and it was ssoooooo gud that i wanted to try it myself ASAP….. and with my own little BBQ  it was so much fun to do it at home as well…..

 

INGREDIENTS:-

Sweet Corn Cob: 2 Piece Carrot: 1 Medium (opt.) Hung Curd: 1/2 Cup Corn Flour: 1 Tsp Salt: To taste Red Chilly Pwdr: 1/2 Tsp

Dry Mango Pwdr: 1/2 Tsp Ginger Garlic Paste: 1 Tsp Lemon Juice: 1/2 Tsp Chaat Masala: 1/2 Tsp Butter: for basting

METHOD:-

• Mix all the spices in hung curd and mix well, check seasoning and adjust if required then add the corn flour.
• Apply this marinade on thick slices of Corn and Carrot and keep in fridge for 2-3 hours. For best results marinade overnight. 
  
  
• Put the marinated Corn and Carrot on skewers  and grill on properly heated BBQ, apply butter while turning in between to cook properly from all sides.  
  Note:- It can also be grilled in pre-heated oven at 180°C for 25 mins till grill marks on them, apply butter while turning in between to cook properly from all sides.

Bharwan Baingan (South Indian Style)

I like Baingan Bharta a lot… but realised that this the only thing that we use to do with Brinjal, so I started trying out different recipes using it… and this one came out to be real good along with Tawa Baingan, which i will definitely post in some time but as of now Stuffed Brinjals are here…

INGREDIENTS:-

Small Brinjal: 5 Piece For the Stuffing: Chana Dal: 1 Tbsp Urad Dal: 1 Tbsp Coriander Seeds: 1/2 Tbsp Curry Leaves: few Fennel Seeds: 1/2 Tbsp

Garlic : 3 Cloves (opt.) Red Chilly Dry: 2 Piece Tamarind Pulp: 2 – 3 Tbsp Turmeric: 1 Pinch Cumin Seeds: 1/2 Tbsp Salt: to taste Oil: 1 Tbsp + to fry

METHOD:-

• Cut Brinjal into quarter, apply salt inside and keep for 10 mins then wash and deep fry for 30 sec or cook in microwave for 2 mins on high.
• Heat oil in a Pan add chana dal and roast for 1 min then add urad dal again roast for 1 min then add rest ingredients of stuffing except tamarind pulp (take care to add salt as we have already applied some salt to brinjal) and roast.
• Grind the mixture once its cool and add tamarind.

 

 

 

 

 

 

 

 

• • Stuff this mixture in Brinjals and cook with little oil in a non – stick pan, turning in between so that it is properly cooked on all sides.
  • Serve hot with Chapattis & Naans….