Friday, July 15, 2016

VEGITARIAN SHAMI KABAB (Lintel dumplings/ Lintel kababs )

Kababs are the main mouthwatering snacks from haydrabadi cuisine or muglai cuisine. I usually make this for cocktails as it is very simple to prepare and crunchy texture of Kababs liked by everyone.....  This recipe of mine is inspired by chef sanjive kapoors recipe....



Shami kabab



Ingredients:

Split Bengal gram (chana dal) 250 grams
Caraway seed (shahi jeera) powder 1/4 teaspoon
Salt to taste
Oil to deep fry
Ginger chopped 1/2 inch piece
Green chillies chopped 2
Onion chopped 1 medium
Crushed red chillies 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Gram flour (besan) 2 teaspoons or 1 cup bread crumbs

Method:

Step 1
Clean and Soak dal for 4-5 hrs.
Drain dal and put half of it into a mixer jar and grind coarsely without any water. Transfer into a glass bowl.

Step 2
Grind the remaining dal a little more finely and transfer into the same bowl.

Step 3
Add salt, caraway seeds, ginger, green chillies, onion, crushed red chillies and coriander leaves and mix well with hand.

Step 4
Add gram flour and mix again. Heat sufficient oil for frying.

Step 5
Dampen your fingers and take small portions of the mixture, roll into small cylindrical and slide into hot oil.

Step 6
Deep fry on medium heat till half done. Drain on absorbent paper.

Step 7
Cut each cylindrical into slant pieces Deep fry once again just before serving.

Step 8
Drain on absorbent paper and serve hot with a chutney of your choice.

Strawberry cream pudding

wanted to share this quick and heavenly pudding with you all. this pudding is so simple that even kids can try their skills on it ..you just needed few simple ingredients and yummy cream pudding is ready ...

Strawberry cream pudding



Ingredients :

 8 graham crackers,
 2 cups heavy cream,
 1/4 cup granulated sugar,
 1 tablespoon vanilla extract
 1 packet fresh strawberries,( Cut strawberries into pieces)
 2 cups powdered sugar
 Reserve a handful of strawberries for garnishing the top of the pudding.

 Cut and Place the remaining strawberries in a large saucepan add 1/4 cup of water in it.  Sprinkle granulated sugar over top.
 Heat and Stir to combine and cook for 5-6 min. or till it converts into a thick sauce with strawberry chunks.
 In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up at the end of the beater).  Set aside.  I like to set this pudding in glasses for individual servings.. If you want you can set in glass bowl.
 Layer each glass with 1 tbsp of strawberry syrup and top it with   Layer of whipped cream mix a little with the help of straw to give a swirl look............  Spoon 2 tbsp of strawberry syrup on top of whipped cream, evenly.
Top with a layer of graham crackers, breaking them if necessary to make them fit.  Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.
 If you want you can top the pudding glass with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours. Remove pudding from freezer, 5 min. Before serving top with whipped cream and sprinkle remaining strawberries on top. Serve chilled.

Tips..
* You can set this pudding in bowl also.
* Instead of graham crackers you can use roasted nuts.

Tuesday, July 12, 2016

Basic sponge cake without fat

This is a basic sponge cake recipe tried and tested ...weigh the ingredients very carefully to get a perfect sponge ...

Basic sponge cake (without fat)

minalspiceworld

4 eggs
120 gm powdered sugar
100 gm flour (all purpose flour/ maida)
1/2 tsp baking powder
2 tsp vanilla essence
2 Tbsp Hot water
(9" round or square tin, brown paper for lining)

Monday, July 11, 2016

Tipsy pudding

Life is like a roller-coaster, happiness and sadness take you to the ride and you are a person riding on it with an open mouth and waiting what is the next adventure waiting for you like everyone else i am also in a verge of settling my daughters and preparing them for the next adventure of their life.....
 A practical experience of this world... Now they're opening there wings and trying to take a happy flight towards independent life. Now they have to learn to balance between responsibilities,work, and enjoyment lets see how perfectly they will take this flight. My contribution is just to guide them along.. with less jerks and potholes lets see how much i succeed.
 One of my contribution is this food blog. Whatever i share, it always in back of my mind that some day my daughters will need me when may be i am not around... That time they can feel me through my recipes..

With this sweet note today I am starting my new series i.e puddings 

Last so many days i am getting continues request for pudding recipes.
First of all i wanted to thanks my friends and blog readers for their love and appreciation.
First in series is most delighted Tipsy pudding...... Tipsy pudding is one of our (Army fraternity) favorite pudding. I am sure most of the readers from army agree with me. Since I got married this is 'The' pudding I am making for my soldier and his friends and till now it is one of his favorites.
For Tipsy pudding i usually soak cake in sherry or brandy but it is an optional ingredient you can omit and replace it with any juice of your choice.

Tipsy pudding ( English triffle)

minalspiceworld

Sunday, March 27, 2016

Black urad dal ( Dal Makhani) in crockpot

Slow cooker brought life in my lazy days. This Sunday got a massage from a very dear friend they wanted to visit us...as you know I consider my Sundays as rest days and I just want to relax and spend my time watching movies. At this time slow cooker came to my rescue..haha!!! And I decided to make dal makhani and rice for dinner. Though I was trying dal makhani first time in my crockpot but I remember One of the chef of famous hotel told me that this daal tastes best when cooked on slow fire for 4-5 hours, so I thought to give it a try ....My hubby really liked my idea as we were planning to watch movie. My mom also tells me that when she was young  Dal makhani would be cooked really slowly overnight on the dying embers of the fire. This method is what gives this lentil dish its soft creamy texture (and not by adding bucket loads of cream!). So my slow cooking test started ...and believe me I never had such a creamy and tasty dal before, My friends were totally impressed with my slow cooking ..


Dal Makhani in crock-pot 

Dal Makhani


Traditional rice kheer in crockpot

Recently my sis-in law gifted me crockpot. This is an electrical cooking gadget that has a removable internal pot. The heat is usually applied around the sides of the pot. ...different types of crockpots are available in market these days (few of them have settings for different dishes) but mine is the simple one and more effective with  three manual settings for heat control .....it's actually a really convenient way to cook, and you can safely leave everything to cook overnight or all day.



I always thought that slow cooking was about throwing everything into one pot and leaving it to bubble away. But I found it more interesting, healthy and convenient though. 
In an electric slow cooker you can either leave things to cook on high for four to six hours or on low six to eight hours - Ideally I would cook on low to get the best flavour. If going for the casserole method, cook in the oven at 120C for 6-8 hours. There is nothing more amazing than coming home to something hot and delicious waiting for you.

Slow cooking tips :

1.    Lightly season your dish at the beginning of cooking. The slow cooking will       
       concentrate the sauce so it's best to adjust seasoning later to stop it becoming   
       too salty.
2. Generally when we think about slow cooked food first thing which comes in mind is meat but ..It's       not only meat that can be slow cooked; there are some fab lentil dishes too. Just few of them
      required overnight soaking just to reduce cooking time. 
3. Don't add too much liquid you only need to just cover the ingredients. As the lid is tight fitting the         liquid won't evaporate.

Now coming to the recipe, Slow Cooker Rice Kheer,  I am loving this slow cooking concept and the gadget is working fine, no stir no saute no mess and easy one pot cooking. First recipe I tried in my slow cooker was this Rice Kheer as traditionally in India we start every good thing with something sweet. The rice kheer turned out so creamy and delicious than to my expectations. Even without condensed milk, the kheer was so milky and creamy and the rice also cooked so soft and perfectly. I tried this kheer twice within a month, and it is our recent favorite slow cook recipe. I also tried Khichdi, Moong dal, arhar Dal Paneer,Beans Soup, Masoor Dal Sambar , kadhi and everything turned out good. I will share all the recipes one by one 



Friday, February 12, 2016

By mistake I have deleted few of my posts long time back labeled Indian bread... As you all know we put lots of effort to create a posts for you really difficult to regenerate it....trying to retrieve it since then, Some how I got it somewhere in my old laptops memory... Really thankful to God I was thinking of recreating this again but now I am sharing my original posts..... Very excited..




INGREDIENTS FOR THE DOUGH

 whole wheat flour………..2 cups
salt as per taste and water for kneading 


FOR THE FILLING
 carrots grated……….2-3.
 onion chopped ……..1big
 garam masala……….1 tsp
 cumin powder” jeera powder”………1 tsp
 a pinch chat masala
 salt to taste
 green chillies, chopped coriander and red chilli powder to taste
 METHOD:-
 knead the flour with salt and pepper and enough hot water to make a nice  soft dough. keep aside covered and now make your fillings.
 take a frying pan and add the carrots and sauté on the fire till the carrots are soft and dry. take off the fire and add the spices, onions, green chilies and coriander leaves. mix well and taste for seasoning. 

Thursday, February 11, 2016

Gooseberry pickle ( Amla ka achar)

My garden is full of Indian gooseberries these days. I have learned that Indian gooseberry has tremendous health benefits ..like,  The - amla - has been used in traditional Indian medicine, called Ayurveda, for millennia. Clinical studies suggest it has a positive effect on Alzheimer's disease, but on prevention, rather than cure.
Another study showed gooseberries to block breast cancer cell growth and metastasis potential in vitro. They also may have anti-cancer properties, as well as cough-, fever-, pain-, stress-, and diarrhea-suppressing effects. To gain these health benefits of gooseberries. I found it very sour to consume it raw so I decided to make pickle and chutney out of it. 
Gooseberries contain a healthy dose of scurvy-preventing vitamin C-69 percent of the daily value, and nearly 20 times the C in oranges. And get this: gooseberries lose none of the vitamin C nutrition in the cooking process.
So let's cook gooseberry ...a healthy treat for your family ..

GOOSEBERRY PICKLE