Easy recipes: 2013

Sunday, December 29, 2013

Date and Cashewnut Cookies

1/2 cup dates (khajur), deseeded and chopped
1/2 cup soya flour
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup butter
4 tbsp sugar
3 tbsp chopped cashewnuts (kaju) , lightly toasted
1 1/2 tbsp cocoa powder
1/4 tsp butter for greasing

Directions

1Combine the dates and 1 cup of water in a deep pan and bring to boil.
2Lower the flame and cook for another 10 minutes or till the dates are fully mashed into a purée. Keep aside to cool.
3Combine the soya flour, whole wheat flour, butter and sugar in a bowl using your fingertips till the mixture resembles bread crumbs.
4Add the date purée, cashewnuts and cocoa powder, mix well and knead it into a semi-stiff dough.
5Cover with a plastic film and refrigerate for 15 minutes
6Roll out into a sheet of 6 mm. (¼") thickness and cut out cookies approx. 50 mm. (2") in diameter using a cookie cutter.
7Re-roll the scraps of dough to make more cookies and place them on a greased baking tray.
8Bake in a pre-heated oven at 180º c (360º f) for 25 minutes or till the cookies are crisp and golden brown in colour. Cool and store in an air-tight container.

Wednesday, November 13, 2013

Sweet Potato Salad

Ingredients

2 or 3 sweet potatoes , boiled, peeled and cut into cubes

1 large onion, finely chopped

2 green chillies, or to taste, finely chopped

a small bunch of coriander leaves, finely chopped

lemon juice to taste

1 tsp chaat masala powder or to taste

salt to taste

Method

Combine all the ingredients in a bowl, well .

Serve the Sweet Potato Salad immediately to get the best flavours.

You can also serve this salad as an appetizer with toothpicks on each cube of sweet potato.

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Tuesday, November 12, 2013

Moongdal Halwa

Ingredients

1 cup yellow moong dal

25 gram( 5 tbsp) rava/ fine semolina

200 ml canola oil

for sugar syrup

1 cup sugar

1 cup water

1 tsp green cardamom

for garnishing

finely chopped nuts & raisins

Method

Soak the moong dal in sufficient water overnight.

Drain all the water completely and grind to a slightly coarse paste, without too much water

Combine the sugar and water in a pan and bring the mixture to boil, stirring continuously until the sugar dissolves.

Add the cardamom powder to the sugar water and stir well.

Heat oil in a heavy bottomed pan on medium heat. Add in the rava and roast on medium heat until lightly roasted and lightly browned.

add the moong dal batter. On low heat cook the batter until it is thick and begins to ooze out the oil. Keep stirring continuously until it gets a little darker golden brown in color. Pour the hot sugar water to the moong dal mixture. Keep stirring continuously until all the water is absorbed.

Continue to stir until the moong dal halwa is cooked & becomes one solid mass.

transfer the halwa to a serving bowl., garnish with chopped nuts and serve hot.

Milk Pedas

Ingredients

2 cups milk powder

400 grams Condensed milk tin

1/2 tsp of cardamom powder

3 tbsp butter

A few sliced pistachios or any nut as desired

Method

Into a heavy bottomed pan; whisk together the condensed milk, milk powder and butter.

Place the pan on medium heat and stir continuously until it becomes a thick batter.

This takes a good 5 to 10 minutes.

Once it becomes thick and leaves the sides of the pan, add cardamom powder and stir to mix well.

Turn off the heat and transfer the peda dough to another bowl and allow it to cool completely.

Once cooled, knead the peda dough until smooth and fluffy.

Divide the dough into small lemon sized balls.

Make an impression with the thumb in the center and place a piece of pistachio/any other nut in the center.

To serve, you may place each one in a small paper cup ( like the one used for cup cake)

I really love these pedas.

Paneer Makhani Without Onion and Garlic

Ingredients:

250 gm paneer/ cottage cheese, cut into square cubes

1 cup green peas

2 tomatoes, blanched and pureed

I red bell pepper, cubed

1/2 inch ginger

1 green chilli

2 tbsp ghee/ butter

salt as per taste

1/4 cup fresh cream

1/4 cup milk

I tsp sugar

1 tsp red chilli powder

1 tsp garam masala

2 tbsp kasturi methi ( dried fenugreek leaves)

2-3 sprigs of fresh coriander leaves, for garnishing

Method

heat ghee in a heavy bottomed pan on medium heat.

Add the bell pepper, ginger and green chilli.

Sauté them well until they turn translucent.

let it cool down and blend it in a mixer using a little water to form a smooth paste.

heat another tablespoon of ghee in the same pan over medium heat

add the tomato puree and sauté for 2 - 3 minutes.

When well cooked , add the bell pepper paste, sugar, salt, garam masala, peas and red chilli powder.
Cook well till the raw smell disappears.

Sauté for another 5 minutes, finally stir in the milk and fresh cream along with 1/4 cup of water.

Boil everything together on medium heat for about 10 minutes, stirring occasionally.

Now add paneer cubes , cover and cook on low flame for 5 minutes.

When the dish is cooked completely, sprinkle kasturi methi over it and garnish with coriander leaves.
Serve hot and delicious Paneer Makhani with hot rotis, bread or rice.

Friday, November 8, 2013

Peanut Barfi

Ingredients

250 gms peanuts, roasted , skin removed and crushed fine
150 gms sugar
8-10 saffron
1 cup water
1 tbsp ghee
½ cup dry fruits- cashew nuts, raisins, almonds ( as per your preference)

Method
heating the sugar and water over medium heat, till the sugar melts completely and becomes of two thread consistency. Once done, add the saffron to it and stir.
add in the crushed peanuts and mix them together until well combined on gas.
Once well combined turn off the gas and add ghee, then the dry fruits.

Once everything has blended together, spread the mixture evenly on a large greased tray/ plate enough to spread the mixture.
allow the burfi to cool completely. This may take 5 to 6 hours to cool and firm.
Once firm, cut it into desired shapes, store in clean, air-tight container.

Saturday, November 2, 2013

Gooey Apple Bread

Ingredients

12 fresh soft dinner rolls

2 apples, chopped

1/3 cup brown sugar

1/2 tsp cinnamon

3 tbsp unsalted butter, melted and divided

For the Glaze

1 tbsp unsalted butter, melted

1 tbsp brown sugar

1 tbsp milk

1/2 cup powdered sugar

METHOD

In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.

cut each roll into 4 pieces and roll them into balls with your hands.

cover the bottom of the pan with enough rolls.

Drizzle half of the remaining melted butter over the rolls.

Cover with half of the apple mixture,& repeat layers until the ingredients are used up.

Let rise until the rolls have doubled in size.

Bake for 30-35 minutes, or until brown on top.

For the glaze:

Mix together butter, brown sugar, milk, and powdered sugar.

You may need to add more powdered sugar or milk to get desired consistency.

Pour all over the top of the bread.

ps- If it starts to get brown on top, cover loosely with aluminium foil and continue baking to allow center to get done.

Peanut Crunchy Bars

Ingredients

1 cup peanut butter

1 cup light corn syrup

1/2 cup sugar

1/2 cup semi-sweet real chocolate chips

1 tsp vanilla

5 cups corn flake cereal

1 1/2 cups peanuts and raisins together

METHOD

In a saucepan combine peanut butter, corn syrup and sugar.

Cook over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat.

Stir in chocolate chips until melted. Add vanilla,cereal and nuts; mix to coat well. Mixture will be stiff.

Press mixture into greased pan. Cool completely. Cut into desired shapes.

Friday, November 1, 2013

PISTA RABDI

INGREDIENTS

milk 1200 gm
pista 80 gm
sugar 80 gm
saffron a pinch

METHOD
boil milk in a heavy pan, till it reduces to half, add sugar, add nuts, saffron & keep aside to cool
this can be refrigerated for later use also, if anything is left over !

this can be served with jalebi

APPLE JALEBI

INGREDIENTS

all purpose flour/ maida 150 gm
baking soda 2 gm
curd 62.5 gm
water 240 ml
apple 100 gm
oil 200 gm or as needed

for syrup
sugar 250 gm
water 240 ml
cardamom pdr. 1/2 tsp
saffron little/ kesari pdr.

METHOD
sieve the flour & baking soda well
mix curd & water well, let it ferment overnight or if the weather is hot for a few hours
peel & core the apple, slice into rounds
heat sugar & water
once sugar dissolves & syrup starts to boil, check for sticky consistency
add cardamom pdr., saffron, mix well & keep it aside
check if the oil is hot, then with the fermented batter, if too thick, add little water, not too thin, as it should be able to coat the apple slices well
dip the apple rounds in the batter & fry in hot oil till golden brown on both sides
drain it well & dip at once in hot syrup to soak well, by turning on both sides
drain, & keep on a plate, garnish with nuts & serve warm or cold.
this can be served with rabdi

CASHEW-COTTAGE CHEESE DELIGHT

INGREDIENTS
cashew nut pdr. 1/2 cup

cottage cheese/ paneer 250 gm

condensed milk 1 tin

nuts as desired

cardamom pdr. 1/2 tsp

METHOD

mashe the cottage cheese, add cashew nut pdr. to it & mix well

add the nuts well chopped

heat a heavy bottomed pan, pour condensed milk, add the cottage cheese nuts pdr., mix well

cook the mixture stirring continuously till it becomes one big mass

spread on a greased plate, cut into desired shape & serve.

MILK PEDAS

INGREDIENTS
milk 1 litre
castor sugar 100 gm
cardamom pdr. 2
pistachios/ or any other nuts few
rose water 1 tsp
khoya/ thickened milk 125 gm

METHOD

boil milk to a thick consistency, cooking on a high flame, stirring continuously
add sugar, khoya, rosewater, cardamom & continue to cook till the mixture leaves the sides of the pan. cool little & shape into milk pedas, pressing a nut in the centre.

TRI COLOUR BARFI

INGREDIENTS

coconut 2 grated & ground
sugar double the quantity of the grated coconut
orange & green edible colours few drops
rose essence few drops
ghee for greasing
nuts for garnishing

METHOD

grind the coconut & divide into 3 equal portions
to prepare the first layer, take one part of coconut & with double the quantity of sugar make one string consistency sugar syrup, add little milk & remove the scum that floats on top
add the 1/3 of the ground coconut, add green colour, mix well, keep stirring continuously till the mixture starts leaving the sides of the vessel, using a wooden spoon helps to spread well on a greased plate. allow to cool & set well.
make the 2nd layer in the same way, without adding any colour & spread on top of the set green layer, let it set well.
then make the 3rd layer adding orange colour & make in the same way, spread on top of the white layer, spreading evenly, sprinkle nuts evenly on top & press down with the wooden spoon, let it all set well, once well set, cut into desired shape with a sharp knife.
cool & store in air tight container.
ps- add rose essence just before taking out each layer & spreading on the plate.

WHEAT HALWA

INGREDIENTS
wheat rava 2 1/2 cups
sugar 4 cups
kesari pdr./ saffron a pinch
ghee 2 cups or little less
cardamom pdr. 1/2 tsp
cashew nuts as desired, roasted
water 6 glasses boiling
milk 1 tbsp

METHOD

soak rava for 2 hours & grind to a fine paste
extract milk & keep for another 2 hours
in a heavy bottomed vessel take sugar, add 1 cup water & bring to a boil, stirring well
when it comes to 1 thread consistency, add the milk, remove the scum that floats on top
add wheat rava, milk & allow it to simmer & then boil, stirring continuously, add kesari pdr. or saffron soaked in milk.
when it starts thickening, add 1 glass of boiling water & stir, each time as it thickens, add 1 glass of boiling water & little ghee, keep stirring well, till it becomes one mass together
add cardamom pdr., mix well, at times, you may see ghee floating on top, normally, when the full amount of ghee is used, it happens, so I prefer to use little less
spread on a greased plate, sprinkle the roasted cashew nuts all over, press well, cut into pieces, cool well & store in air tight container.

Tuesday, October 29, 2013

HAPPY FESTIVAL SEASON TO ALL

Hi All

I'll be away for some days, as last week also I was admitted to hospital for some days for investigation, when my acute asthma was treated, but as chest pain, breathlessness & pressure on my chest is continuing, the cardio wants to do an angiogram, which will in all probability will be done on Thursday. So, kindly pray that there is nothing serious & I'm back to mailing more healthy & simple recipes with you all.

Best wishes to all for a very happy festival season ahead- Diwali, Halloween etc.

Take care, be happy, keep smiling.

KESAR MALAI PEDA

INGREDIENTS
full fat milk 2 litres
sugar 1 cup
saffron strands few
cornflour 2 tsp
citric acid 2-3 pinches
cardamom pdr. 1/2 tsp
chopped almonds/ cashew nuts

METHOD
boil milk in a heavy vessel till reduces to 1/2 the quantity, stirring from time to time
dissolve saffron in little cold milk, add to boiling milk, add sugar & cook for another 5-7 minutes
mix citric acid in little water, add to boiling milk
mix cornflour in little milk, add to the boiling milk
the mixture will thicken & resemble khoya
remove, let it cool, make pedas, decorate with some nuts on top.

COCONUT BARFI/ SQUARES or MSC sweet

INGREDIENTS
milk 3 cups
sugar 2 cups
fresh coconut grated 1 cups
cardamom pdr. 1/2 tsp
nuts to garnish

METHOD

in a heavy pan, mix milk, coconut, sugar, bring to a boil, by stirring continuously
then reduce heat, let it simmer till thick, keep stirring from time to time, taking care that it doesn't get stuck down.
once it comes together,from the sides, add cardamom pdr. mix well
pour it on a greased plate, you may sprinkle some nuts on top, cut into squares once cool
this tastes a lot better than plain coconut barfi, for which the recipe follows

Ingredients
coconut grated 2 cups
sugar 2 cups
ghee 2 tsp
milk 2 tsp
lemon juice 1 tsp
cardamom pdr. 1/2 tsp
nuts to decorate

METHOD
mix sugar with 1 cup water & bring to a boil
add lemon juice, remove the scum that floats on top
keep boiling until it becomes syrup, add milk, the mixture will resemble syrup of 2 string consistency
add coconut, ghee, stir continuously till it becomes one mass & comes off from the corners
add cardamom pdr. mix well
spread on a greased plate, sprinkle some nuts on top, press it down little
once cool, cut into desired shape, store in air-tight container.

BESAN LADDU

INGREDIENTS
besan 200 gm
ghee 125 gm
powdered sugar 200 gm or less
cardamom pdr. 1/2 tsp
few strands of saffron optional

METHOD
heat ghee in a heavy pan/ kadai
add besan, keep frying on low flame till it changes colour & a nice aroma comes
add cardamom pdr. & saffron, remove & cool
add powdered sugar, mix well, make small laddu
you can garnish with nuts on top, by making a small depression with your finger

ROASTED ARTICHOKE AND FETA DIP

INGREDIENTS
fresh artichoke hearts cleaned & boiled 20 or you can use canned ones also
olive oil 75 ml
garlic cloves 2
onion cut into dices 1
small cucumber peeled, deseeded & diced 1
fresh coriander leaves 20 gm/ 4 tbsp
green chillies trimmed 2
feta cheese 50 gm
lemon juice 30 ml
salt to taste

METHOD

pre-heat the oven to 175 deg. C
in a bowl, toss the artichokes, onion, garlic, little oil
then arrange them on a baking sheet & roast in the oven for 15-20 minutes
set aside to cool
in a food processor, combine these with rest of the ingredients & pulse several times, scraping the sides each time
pulse either smooth or chunky as per your preference
serve it with crisp vegetables

note- for health benefits of artichokes, see my cancer blog

MOONG DAL AND PEAS DHOKLA

INGREDIENTS

moong dal 1/2 cup
green peas boiled 1/2 cup
green chillies 2 or to taste
ginger grated 1 "
chickpea flour/ besan 1 tbsp
sour curd well beaten 2 tbsp
sugar 1 tsp
fruit salt 1 tsp
citric acid crystals 1/4 tsp / lime juice 1 tsp
turmeric pdr. 1/4 tsp
coriander leaves a bunch
grated coconut 2 tbsp
salt to taste

FOR TEMPERING
oil 2 tsp
mustard seeds 1/2 tsp
chillies slit 3-4
curry leaves few
asafoetida a big pinch

METHOD

wash and soak dal for 4-5 hours
grind dal with 1/3 cup of peas, ginger and green chillies to a fine paste
add to the ground mixture, gram flour, rest of the peas, beaten curd, sugar, citric acid, turmeric, oil & salt, mix well
add fruit salt just before steaming, the batter should be frothy, at once pour in a greased vessel to 1" thickness & steam for 15-20 minutes.
cool, run the knife along the edges & carefully unmold onto a plate.
heat oil, add mustard seeds, curry leaves, chillies, asafoetida, fry till chillies turn colour
spread the seasoning all over the dhokla, garnish with grated coconut, coriander leaves
cut and serve in desired shape with chutney of your choice.

DHOKLA

INGREDIENTS

bengal gram/ chana dal 2 cups
small lemons 2
green chillies chopped 4 or to taste
peppercorns 2 tsp
oil 2 tbsp
mustard seeds 2 tbsp
grated coconut 1/2 cup
coriander leaves 2 tbsp
red chillies chopped 5 or to taste
asafoetida/ hing a big pinch
salt to taste

METHOD
soak dal for 7-8 hours.
grind it coarsely.
set aside for 4-5 hours for fermentation.
beat the paste well, add salt, green chillies, asafoetida & lemon juice, mix well.
the batter should be of pouring consistency.
grease the cooker separator or a vessel well, which can fit inside a cooker/ steamer
pour the batter, cover and cook for 15-20 minutes, without pressure, on medium flame
let the cooker cool
take out the cooked mixture, cut into cubes
heat oil, put the seasoning, mustard seeds & red chillies
add to dhokla
garnish with coriander leaves & grated coconut.
serve hot with green chutney

Sunday, December 29, 2013

Directions

Wednesday, November 13, 2013

Tuesday, November 12, 2013

Friday, November 8, 2013

Saturday, November 2, 2013

Ingredients

12 fresh soft dinner rolls

2 apples, chopped

1/3 cup brown sugar

1/2 tsp cinnamon

3 tbsp unsalted butter, melted and divided

For the Glaze

1 tbsp unsalted butter, melted

1 tbsp brown sugar

1 tbsp milk

1/2 cup powdered sugar

METHOD

In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.

cut each roll into 4 pieces and roll them into balls with your hands.

cover the bottom of the pan with enough rolls.

Drizzle half of the remaining melted butter over the rolls.

Cover with half of the apple mixture,& repeat layers until the ingredients are used up.

Let rise until the rolls have doubled in size.

Bake for 30-35 minutes, or until brown on top.

For the glaze:

Mix together butter, brown sugar, milk, and powdered sugar.

You may need to add more powdered sugar or milk to get desired consistency.

Pour all over the top of the bread.

Ingredients

1 cup peanut butter

1 cup light corn syrup

1/2 cup sugar

1/2 cup semi-sweet real chocolate chips

1 tsp vanilla

5 cups corn flake cereal

1 1/2 cups peanuts and raisins together

METHOD

In a saucepan combine peanut butter, corn syrup and sugar.

Cook over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat.

Stir in chocolate chips until melted. Add vanilla,cereal and nuts; mix to coat well. Mixture will be stiff.

Press mixture into greased pan. Cool completely. Cut into desired shapes.

Friday, November 1, 2013

Tuesday, October 29, 2013

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