Tuesday, November 18, 2014

Carrot Cake

1 cup granulated sugar
2/3 cups vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoons kosher salt
1/2 cup raisins optional
1/28. cup chopped walnuts
1/2 -1 pound carrots, grated

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots . Add to the batter and mix well.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

Apple Pie


Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon  granulated white sugar
1/3 cup unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup ice water

Apple Filling:
1 1/2 pounds apples (about 3 large), peeled, cored, and sliced 1/4 inch thick
1/8 cup granulated white sugar
1/8 cup light brown sugar
1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon salt
1 tablespoons (28 grams) unsalted butter
1/2 tablespoons (15 grams) cornstarch (corn flour)

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

Pour water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 9 inch circle. Fold the dough in half and gently transfer to a 6 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.

Then remove the second round of pastry and roll it into a 9 inch circle.

Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/3 cup of juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons  of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/2 cup  and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
 Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Store at room temperature for 2 to 3 days.

Wednesday, October 8, 2014

Coconut Biscuits or Coconut Cookie

 1 1/4 Cups All-purpose flour
 1/2 Tsp Baking soda
 1/4 Tsp Salt
 1/3 Cup Butter
 1/4 Cup Packed brown sugar
 2/3 Cup White sugar
 1 Egg
 1/2 Tsp Vanilla extract
 1/4 Tsp Coconut Extract (Optional)
 2 Cups Flaked coconut

Preheat oven to 350 degrees F (175 degrees C.) .
Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla and coconut extract until light and fluffy. 
Gradually blend in the flour mixture, then mix in the coconut flakes. 
Drop dough by teaspoonfuls onto an ungreased cookie sheet. 
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Sunday, September 28, 2014

Quick Chicken Haleem

1 lb Chicken drumsticks
1 cup Whole wheat
1/2 cup Masoor dal, Moong dal, Chana dal
1/2 cup Ghee or clarified butter
4 Tbs Shan haleem masala
Chaat masala as per taste
Julien ginger for garnish
Fried onion for garnish
Lemon juice

In a pressure cooker heat up ghee, then add whole chicken drumsticks(no need to cut into pieces).
Then add the shan hallem masala and fry for 5 minutes.
Meanwhile wash the lentils and wheat then add it to the pressure cooker.
Add 4 cups of water and close the lid of the cooker. That's it.
When the cooker whistle once lower the heat to medium low and let it slow cook for 1 hr.
After 1 hr let the pressure go completely then with a potato masher mash the whole haleem and separate the bone from the meat.
If you like to have really paste like consistency then blend it with a hand blender. But I like to mash with a potato masher to have little grainy consistency.
Garnish with fried onion, chat masala, ginger julian and lemon juice.
This is heaven. Sit back and enjoy your haleem.

Tuesday, September 23, 2014

Chingudi Poi Saga (Shrimp and Oriental Spinach Curry)

1 Bunch Poi leaves washed separated the leaves from the stem and finely chopped
1/2 Cup Salad shrimp
2 Small Eggplant cut into small dice size
1 Potato cut into small dice size
1 Carrot cut into small dice size
1/2 Cup Pumpkin cut into small dice size
1 Medium Onion diced
1 Medium sized Tomato diced
1 Tbs Ginger garlic paste
1/2 Tbs Coriander powder
1/2 Tbs Cumin powder
1/2 Tsp Turmeric powder
1/2 Tsp Red Chili powder
Oil and salt as required

In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the shrimp and fry until 80% of the fish is cooked. Keep aside the shrimp fry.
In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.
Now add all the vegetable except the oriental spinach leaves and mix the masala with the vegetable properly, then cook covered until vegetables are 80% done.
When the vegetables are 80% done its time to add the spinach leaves to it. Cover and cook until the leaves are done and mixed with the vegetables properly.
Then add shrimp to it and cook it for another 5-7 minutes.
This poi saga goes excellent with rice and dal.

Monday, September 15, 2014

Pepsi Chocolate Cake

1/2 Cup Butter Melted
1/3 Cup Belgian truffles melted or Cocoa powder
1/2 Cup Pepsi or any cola
1 Cup All-purpose flour
1 Cup Sugar
1/2 Tsp Baking soda
2 Eggs
1/3 Cup Buttermilk or Yogurt
1/2 Tsp Vanilla extract
1/4 Cup Chopped Cashew nut

Preheat the oven at 350 degree.
Combine first melted butter, melted truffles and Pepsi in a bowl.
Combine flour, sugar, and baking soda in a large bowl.Stir in butter mixture. 
Add eggs, and stir until blended. Stir in buttermilk and vanilla extract.
Add 1 Tsp of flour to chopped cashew nut and mix it well until the nuts coated with flour then add this to the batter and mix.
Pour into a lightly greased baking pan. Bake for 25 to 30 minutes or until a tooth pick inserted in center comes out clean. 

Monday, August 11, 2014

Potato Croquettes

2 Russet potato boiled and mashed
1 egg yolk
1/4 Cup green onions, finely chopped
3/4 Cup All purpose flour
1/2 Cup Grated Parmesan cheese
1/4 Cup Grated Cheddar Cheese
1/2 cup Italian Bread crumb
2 Tbs Sour cream
1/2 Tsp Garlic Powder
1 egg
1/4 Cup milk
Salt to taste
Black pepper to taste

Combine mashed potato, egg yolk, onion, salt, pepper, garlic powder, cheese, sour cream  in a large bowl. Roll heaped tablespoons of mixture into golf size balls.

Place flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture then coat in breadcrumbs.

Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Serve with choice of your dipping sauce.

Tuesday, April 15, 2014

Tofu and Veggies in Peanut Sauce

1 Tbs Peanut oil or vegetable oil
5 Small florets of Broccoli
1/2 of Red bell pepper, chopped
5 fresh Mushrooms, sliced
2 firm Tofu, cubed
2 Tbs Peanut butter
1/2 Tbs better than Bouillon
1/2 cup hot Water
2 Tbs Red wine vinegar garlic flavored
1 1/2 Tbs Soy sauce
1 1/2 Tbs Molasses or Brown sugar or Palm sugar
Chili powder to taste
Salt and freshly ground pepper

Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu with salt and ground pepper for 5 minutes.
In a small bowl combine peanut butter,better than bouillon, hot water, vinegar, soy sauce, molasses and chili powder. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Enjoy with steamed rice.

Tofu Parmigiana

1/2 Cup seasoned Bread crumbs or Wheat Germ
2 Tbs Olive oil
1 (8 ounce) can Marinara sauce
1/2 Tsp Italian seasoning
1 clove Garlic, minced
1 Cup of shredded Mozzarella
5 Tbs grated Parmesan cheese
Ground black pepper to taste
1(12 ounce) package firm Tofu
Salt to taste

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon italian seasoning, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Place a thin layer of marinara sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.

Monday, April 7, 2014

Aloo Phulokobi Chips(Cauliflower and Potato Fries)

1/2 of Large head cauliflower cut into long thin pieces
1 Large Potato cut into fries shape
1/2 tsp soy sauce
2 Tbs Arrowroot  powder
1/2 Tbs Ginger garlic paste
1/2 Tsp Turmeric powder
Chili powder to taste
Salt to taste
Oil for frying
Food coloring (Optional, I totally avoid adding food coloring to my food . But if you use quite often then go ahead add pinch of it.)

Heat oil on medium high heat.
Pat dry both potato and cauliflower with a paper towel.
The add all the ingredients one by one to it. Mix them properly.
If you find the mixture too dry then only add 1tsp of water and mix. and leave for few minutes.
Deep fry the potato and cauliflower mixture until gets golden brown and crispy.
Serve with rice or choice of your entree.