Thursday, December 31, 2015

Rava Coconut Ladoo with Condensed Milk | Ladoo Recipe

Wish you all very happy new year 2016. I feel that the year 2015 went away in lighting speed. Like all years, this year too have lot of ups and downs in our way. But in terms of blogging, this has been the best year so far, i post really a lot of recipes in this year
Initial on this year, i started to participate in Blogging Marathon and also i participated in one Mega Blogging Marathon, that is whole month(september) blogging. I felt really proud when i completed the Mega Marathon successfully.
Hope this year will be blessed one for every body. I thought of sharing a sweet recipe,so that you can try this on new year day. This rava ladoo is very easy  to make and only need few ingredients. I like to add coconut in my rava ladoo, but you can skip the coconut and make with only rava. 



Rava Coconut Ladoo

Preparation Time : 5 mins | Cooking Time : 10 minsMakes : 7 ladoos 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients

Rava/Semolina - 1/2 cup

Grated Coconut - 1/4 cup
Condensed Milk - 1/4 cup
Cardamom powder - 1/8 tsp
Milk - 2 tbsp
Ghee - 1 tsp
Cashews - few


This will make 7 small ladoos

Procedure
Measure and keep everything ready.Heat 1/2 tsp of  ghee in a pan, add the cashews and fry it till golden brown.Now add rava and saute it well for 2-3 mins or unitl nice aroma  comes. Then add coconut and saute it for a while.Both coconut & rava are sauted well, add the condensed milk , milk, cardamom powder and stir well. When it comes together, add the remaining 1/2 tsp ghee and give a give stir. Switch off the flame and let it comes to hand bearable temperature.Grease the hand with ghee  and make ladoos as shown below.Tasty & easy Rava Coconut ladoos are ready.
Notes:
  • Be careful  while sauteing rava & coconut to avoid color change.
  • You can skip coconut and make with rava only.
  • This ladoo is kind of chewy texture, not like our regular rava ladoo.

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Friday, December 25, 2015

Garlic Bread Stick | Bread Stick | Home made Bread Stick

Last in the series of holiday baking is Garlic Bread. We all love garlic bread , that too freshly home made means, who can say no to that. I love bread sticks, whenever we order pizza, bread stick is the must in the order. 
I want to try bread stick on my own and i refer lot of recipes online and then one method suggest overnight refrigeration gives so soft bread stick . Immediately i tried it and we love it totally. Ok .Let's see the procedure now.

Garlic Bread Stick

Preparation Time : 8 hr | Baking Time : 20 minsServes :
Recipe Category: Bread | Recipe Cuisine: Indian
Ingredients

Maida/All purpose flour - 1 cup
Olive oil - 1 1/2 - 2 tsp
Yeast - 3/4 tsp
Sugar - 1/2 tsp
Salt - to taste
Garlic - 2 tsp(crushed)
Mixed herbs - 2 tsp
Procedure
Mix the yeast & sugar in lukewarm water and leave it aside for 15 minutes or till it's forthy.After 15 mins, it  become frothy and it's ready to use. Now take flour & salt in a bowl.Add the oil in the flour, mix it well & then add yeast mixture and make the sticky dough.Transfer the dough in the counter and add more olive oil and kneed it for 5 mins.After 5 mins of kneading the dough, it becomes shiny. Place it on oiled bowl and let it sit aside for overnight in the fridge .In the morning , it would be doubled. Take it out from the refrigerator and allow to come to room temperature.Now add  the crushed garlic and 1 tsp of mixed herbs and knead it well. Preheat the oven at 180c for 10 mins. Now flour the surface and roll the dough with the rolling pin.Take the baking tray and grease it with butter and sprinkle some herbs and place the rolled dough in the tray and fold it in half as shown below.Apply some butter on top and sprinkle some herbs on top too.Mark the dough with knife as shown below.Bake it in the oven for 12-15 mins. Serve it warm with tomato ketchup.
Notes:
  • You can keep the dough outside also until it's doubled.
  • I try this way(overnight refrigeration) one day and it turns out super soft , after that i do the same way.
  • Even you can sprinkle some chili flake on top for spiciness. 



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Mushroom Calzone | Veg Calzone | Pizza Pocket

Calzone or Pizza Pocket  is nothing but pizza making in different way.It's great party snack, so i thought of sharing this recipe in this holiday season. Here i used both wheat and all purpose flour in equal quantity,but you can use all purpose flour or wheat flour alone too.
I used mushroom as stuffing here ,but you can make any of your favorite stuffing just make sure that there is no much in the stuffing, it will make the outer crust soggy. Ok..let you look into the procedure now.

Mushroom Calzone

Preparation Time : 2 hrs | Baking Time : 15 minsServes :
Recipe Category: Calzone | Recipe Cuisine: General
Ingredients

For outer layer

Wheat flour -1/2 cup
Maida/All purpose flour - 1/2 cup
Olive oil - 1 1/2 - 2 tsp
Yeast - 3/4 tsp
Sugar - 1/2 tsp
Salt - to taste

For Stuffing

Mushroom - 1/2 cup (roughly chopped)
Onion -1
Capsicum - 1/2 (chopped)
Tomato - 1 no
Chili flakes - 1/2 tsp
Salt - to taste
Mozzarella cheese - as needed (i used 1/4 cup)
Oil - 1/2 tsp
Procedure
Mix the yeast & sugar in lukewarm water and leave it aside for 15 minutes or till it's forthy.After 15 mins, it  become frothy and it's ready to use. Now take flour(Wheat & Maida) & salt in a bowl.Add the oil in the flour, mix it well & then add yeast mixture and make the dough. Let it sit aside for 2 hrs or until it's doubled.For stuffing, cut all the veggies into fine pieces. Heat the oil, add the onions saute it well.Then add capsicum & mushroom, give a quick stir,finally add the tomatoes, chili flakes & salt. Allow the veggies to cook, the water from the mushroom is enough to cook,so no need to add extra water. Once it 's ready, allow to cool.After the dough is doubled, punch it to escape the air, divide the dough into two equal parts Take one part at a time,floor the surface and roll into thick disc.Place the mushroom stuffing and cheese and close it on the edges as shown below.Make impression on the edges with fork and place it on the baking tray. Make the slit on the top with knife and brush on the top with olive oil.Bake it in the preheated oven at 200c for 12-15 mins. 
Tasty Mushroom Calzone is ready.
Notes:
  • Dont forget to brush the top with olive oil, it helps to get even coloring.
  • You can stuff non veg kheema or paneer like this.




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Wednesday, December 23, 2015

Oatmeal Cookie | Oats Cookie without egg

For this week Blogging Marathon is about baking. I chose three dishes that you can bake in this holiday season.First one on the series is Oatmeal cookies.
I brought whole oats to make granola ,after making that, i left with some of the whole oats. When i searched for some cookie recipe, i found this simple recipe in joyofbaking site and tried it immediately.The cookie is crispy outside and chewy inside. So try this cookie recipe for this christmas and enjoy it with your family.


Oatmeal Cookies without eggs

Preparation Time : 10 mins | Cooking Time : 15 minsMakes : 12 
Recipe Category: Cookies | Recipe Cuisine: General
Ingredients

Old fashioned whole oats - 1 cup(Not the instant one)
Butter - 1/4 cup
Brown Sugar - 1/4 cup heaped
Maida/All purpose flour - 1/4 cup
Baking soda -1/4 tsp
Cinnamon powder - 1/4 tsp
Dry nuts & fruits - 1/4 cup (i used raisins & almonds)
Milk - 1 & 1/2 tbsp

Procedure
Preheat the oven at 160c for 10 mins
Take the room temperature butter in a bowl, whisk it well. Then add the sugar and cream it well with whisk.Take the flour,baking soda & cinnamon powder & mix it well. Add this flour mixture into butter&sugar.Mix it well. Add the oats ,dried nuts & fruits and  give a good mix .Add milk little by little and form a dough.Take the cookie dough in a tbspn and place it on the parchement lined baking tray.
Similarly do for all the dough and then lightly flatten the top with fingers. Bake it in the oven at 160c for 12-15 mins. Mine got ready in 12 mins.That's it tasty oatmeal cookie is ready.
Notes:
  • Keep an eye on cookie after 10 mins. Remove from oven when you see the sides get darker. At that the time, the center may look soft,but it firms when it cooled,so dont tempt to bake more.
  • Add more or less milk , until the dough comes together.
  • If you prefer you can add 1/2 tsp of vanilla essence.
  • Instead of dry fruits & nuts, you can add chocolate chips too.
  • Dont try this cookie with instant oats.



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Wednesday, December 16, 2015

Vazhaipoo Vadai | Banana Flower Fritters

Vazhaipoo vadai is one of the tastiest vadai i made so far. Whenever i heard about this vadai, i remember the movie "Kandukondein Kandukondein", in this movie, mamooty find Aishwarya Rai family with this Vadai taste. 
Usually i make poriyal with Vazhaipoo, one day , after making poriyal, i left with small amount of it and  i remember about this  vadai , search the recipe online and made few changes to my preference and made this Vadai. From that day onwards, it is the must dish i make whenever i buy Vazhai Poo.


Vazhaipoo Vadai

Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 10 
Recipe Category: Vadai/Fritters | Recipe Cuisine: Indian
Ingredients
Banana Flower - 1 cup (chopped)
Channa Dal - 1/2 cup
Fennel seed - 1/2 tsp
Red Chili - 1 or 2 (depends on your taste)
Curry leaves - few
Onion -1 finely chopped
Salt - to taste
Oil - for frying.

Procedure
Soak channa dal for 1 hr. In the mean time, clean the banana flower, first open the petals and take the florets. In the floret, remove the transparent layer and stamen(one with round head), shown in the pic below. Remove them all the florets.Cut the flowers in to small pieces and the chana dal is soaked well now.Now take the channa dal in the blender along with chili,fennel seed and salt. Grind into coarse mixture and collect in a bowl.Add banana flowers, onions & curry leaves into channa dal mixture.Mix it well.Heat the oil in a kadai for frying.Make small patties from  the mixture and drop it in oil. Cook on both sides in the medium flame.Tasty, crispy Vazhaipoo Vadai is ready.
Notes
  •  Cut the flowers just before mixing it with chana dal. It will change to dark color if you keep it long time after cutting.
  • You can pulse the flowers along with chana dal once too instead of mixing it with your hand.



  
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