Saturday 30 May 2015

choco-biscuit paan pie

Ingredients –For the base –ingredients 
1/4cup rose gem (gulkund)
1/4 cup dark chocolate
2 tbsp finely chopped or powdered cashew nuts
100gm. Digestive biscuits

For the filling 
½ cup grated white chocolate  
1 tbsp fresh cream  
2 tsp sweet pan masala with saunf
1 tsp finely chopped betel (pan leaves)
Rose petals
Few silver balls 
To decorate the platter –Paan and rose petals

Method - Grease a deep 5-6 inches flan tin (with a removable base).
Put the biscuits in a bag and crush them with a rolling pin.
Mix with rose jam (gulkund) and cashew nuts
Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl doesn’t touch the water.)
Once the chocolate is melted, remove from the heat and add the crushed biscuit mixture, mix well to combine.
Tip the mixture into the flan tin and press down well in an even layer. Set aside to cool.

For the filling- Combine white chocolate and cream in a saucepan and melt over gentle heat to get a smooth mixture.
Spread the mixture onto the biscuit base.
Top with finely chopped betel (pan leaves), sweet pan masala with saunf, rose petals and silver balls.

Refrigerate for about 5-6 hours, or until set. Once set, remove from the flan tin and cut into generous slices to serve.

Thursday 28 May 2015

Hara Bhara croquettes

INGREDIENTS:
vegetables like ,Grated cabbage 3-4 tbsp
Grated carrot 3-4 tbsp
Chopped french beans 2-3 tbsp
Grated cauliflower 2-3 tbsp, Boiled corn 2-3 tbsp
Grated potato 1 cup,Boiled spinach chopped ,1/4cup moong soaked dal
Chilli powder 1 tsp
Salt to taste
Mustard powder 1/2 tsp
Flour batter 1 cup
Bread crumbs 1 cup
Olive  oil as required



Method –Take all vegetables and mash them with salt,chilli powder,moong dal   & mustard powder. Mix well and make croquettes. Dip the croquette in the batter. Coat with bread crumbs and deep fry.Cut into two pieces from center. Garnish with cheese flower and drop of tomato ketchup.Serve with salad .

Stuffed Nan smilies

Ingredients-1tsp fresh yeast ,1 tsp sugar,100mlluke  warm water,200g refined flour ,1 tsp salt,1/2tsp baking powder ,2tbsp natural yoghurt,2 tbsp melted ghee or butter, plus extra to brush,A little vegetable oil, to grease.1 tsp nigella (black onion), sesame or poppy seeds (optional)stuffing of your choice (I made with boiled potatoes and cheese)boiled whole moong for eyes,corn kernels for teeth.
Method to make Nan dough -Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth. Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and leave in a dry place until doubled in size. Tip the dough back out on to the lightly floured surface and knock the air out. divide into small balls .Flatten one of the balls and or roll it into a flat circle, slightly thicker around the edge. use a round cookie cutter and cut smiles  sized rounds from half of the dough.Spread prepared stuffing in the centre of each round. Roll out the remaining dough and cut with smile cutter of same sized round in equal numbers. Keep smilies cutter rounds over stuffing and seal the edges with fork, thus give shapes of smilies to stuffed nans.keep boiled whole moong in space of eyes and corn kernels for teeth.Grease the tray and arrange smilies on tray.Bake in pre-heated oven on 180 drgree c for 7-10 minutes or till brown.



Wednesday 27 May 2015

Mini Eggless doughnuts with sauce

Ingredients -2 cups refined flour
1 cup milk or as required
1/4 cup butter
1 tbsp fresh yeast
3/4 tsp baking powder
1/2 cup powdered sugar
salt a pinch

oil to fry

·         To make e sauce for coating- 2 tablespoons unsalted butter, 1/2 cup heavy cream,1/4 cup packed light-brown sugar,1tsp Chocó chips, 1/4 teaspoon vanilla essence To decorate –sugar flowers and sugar decorations
·         To serve with –ice-cream
Method _Beat sugar and butter well. Meanwhile add 1 tbsp fresh yeast with little sugar to 1/4 cup warm water. And keep for 10 minutes. Mix Maida, warm milk. salt ,sugar butter mixture and yeast  well. Mix till consistency is reached and the dough stops sticking to the vessel. Knead the dough well so that it results in soft doughnuts. Leave the dough for 2 hours. Now make balls of the dough and with a rolling pin roll out rolls of 1/4 inch thickness. Cut donut shapes and leave for 1 hour. Deep fry the doughnuts until uniformly brown in color.
To make coating sauce- In a medium saucepan, combine butter, heavy cream, light-brown sugar,choco chips . Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced .Add vanilla essence.

dip the top half of each doughnut in warm  sauce and place on a plate. Let stand set, about 5 minutes.Decorate with sugar flowers and sugar decorations.Serve with ice cream.

Apple Biscuit Mould

Ingredients -2 apples, peeled and sliced

1 tsp cinnamon powder

4 Tbsp sugar

1cup orange juice

1/2 cup  sweet powdered biscuits
.
 To Serve -fruity sauces.


Method-
In a pan cook together sugar, apples and cinnamon.
Once cooked Add the orange juice and powdered biscuits.
Cook till mixture is dry  .
cool and set in mould.
Keep the mould in refrigerator .

Serve with fruity sauces.