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Rabri
Ingredients
500 gms Full Cream (35% milk)
1000 gms milk (I used 2%)
5 cardamom pod
1/2 cup sugar (reduce or add more sugar according to taste)
few strands of Kesar
4 tbsp almond, chopped
2 tbsp Pista
Method
- Pour the cream and 2% milk into a wide and thick, preferably non-stick pan.
- Add the cardamom pods, Kesar and bring to a boil without letting the milk spill over.
- Quickly turn heat to medium.
- Reduce to half the quantity.
- Add the sugar.
- Add the pistas and almonds.
- Bring to room temperature,Refrigerate for 2-3 hours until cold and set.
Falooda
30th day of RM2
Ingredients
200 gms falooda
100 gms sugar (or to taste)
2 cardamom
Few strands of Kesar
1/8 tsp Orange Color
Method
- Add 3 to 4 cups water and falooda in a pressure cooker.
- Remove from heat after 2 whistles.
- Open cooker, Put back on teh gas.
- Add sugar, cardamom and kesar. Mix well
- Cook till the sugar melts. Add some water if needed.
- Add the color. Mix well.
- Cool and refregerate in air tight container.
To Assemble
- Take a bowl or Glass.
- Place some falooda first.
- Add the Rabri on top.
- Add more dry fruits if needed.
- Add some crushed ice and rose syrup.
- Serve immidiately.
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Daring Bakers November 2008 - Caramel Cake
17 comments Posted by Medhaa on Saturday, November 29, 2008
This months challenge was hosted by Dolores, Alex, Jenny and Natalie. The challenge was to bake Shuna Fish Lydon's signature caramel cake and Alice Medrich’s Golden Vanilla Bean Caramels.
This month required us to bake the cake and frosting but the caramels were optional, since both hubby and I don't like caramels I skipped that.
The cake was exceptional. I made a 9 inch cake for a potluck and thought I would take the picture when I reach my friends place, but guess what I forgot to take a picture. Since I still had the caramel syrup made the cake again, this time I made cupcakes and they were all eaten in 1 day. I used lesser sugar then given since I like it less sweeter. the frosting was really sweet but hubby dear loved it. This is one cake I will be making again and again easy and yummy.
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
Recipe Source: Shuna Fish Lydon
Ingredients
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar (I used 3/4 cup)
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
Notes from Natalie for those of you baking gluten-free:
So the GF changes to the cake would be:
2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)
Method
- Preheat oven to 350F
- Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
- Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
- Sift flour and baking powder.
- Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
- Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
- Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
- Cake will keep for three days outside of the refrigerator.
CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
Method
- In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
- When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
- Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Method
- Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
- Pour cooled brown butter into mixer bowl.
- In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
(Optional) GOLDEN VANILLA BEAN CARAMELS
(recipe from Alice Medrich's Pure Dessert)
- makes eighty-one 1-inch caramels -
Ingredients
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened
Equipment
A 9-inch square baking pan
Candy thermometer
Method
- Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.
- When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.
- Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.
- Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.
Variations
- Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.
- Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.
- Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.
- Caramel Sauce: Stop cooking any caramel recipe or variation when it reaches 225°F or, for a sauce that thickens like hot fudge over ice cream, 228°F. Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.
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29th day of RM2
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Ingredients
Idli Batter, to make 12 idlies.
1/2 cup onions, chopped
1/2 cup carrots, grated
1 tbsp coriander leaves, chopped
salt to taste
a pinch baking soda
water
Method
- Add the baking soda to water (depending on how much you have to add the idli batter).
- Mix the onion, carrot, water and salt to taste to the idli batter.
- Steam the idlis. (Cook them how you would normally).
28th day of RM2
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Ingredients
1 cup, sliced onions
1 cup sliced capsicum
1 tsp cumin seeds/ jeera
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp amchur / mango powder
1/4 tsp sugar
salt to taste
fresh coriander leaves for garnish
Method
- Heat some oil in a pan, add the cumin seeds and allow them to splutter.
- Add the onions and cook till they are translucent.
- Add the coriander powder, red chili powder, turmeric powder, mango powder, sugar and salt. Mix and cook for a minute.
- Add the capsicum. Mix well.
- Cook till required tenderness, about 5 to 10 minutes.
- Garnish and serve.
- We had it with some Masoor dal and roti.
27th day of RM2
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Ingredients
6 large eggs
½ cup milk (I used 2%)
½ cup spring onions, green and white parts
½ cup finely chopped red bell pepper
3-4 green chillies, chopped finely
1 cup shredded cheese (I used sharp cheddar)
2 tbsp coriander leaves, chopped
Salt to taste
Pepper to taste
Butter to grease the muffin tray
3 tsp suji/semolina to coat the insides of the muffin tray
Method
- Preheat oven to 350 degrees F.
- Grease a muffin tray, sprinkle little semolina into each greased cup, just enough to cover the bottom.
- In a bowl beat the eggs well, all the remaining ingredients. Mix well.
- Pour into each muffin cup and fill each one almost to the top.
- Bake for 20-25 minutes or until the muffins puff up and become slightly firm to the touch.
26th day of RM2
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Ingredients
2 cups cooked corn, boiled or steamed
1/4 cup carrot, cut into small cubes
1/2 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup potato boiled and chopped
2 tbsp fresh lime juice
salt to taste
Pepper to taste
Method
- Mix all the ingredients except salt.
- Keep in the refrigerator till serving time.
- Just before serving mix in the salt.
25th day of RM2
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Ingredients
1 cup wheat flour
1/4 cup almonds, ground
3/4 cup sugar or to taste
1/2 cup ghee
1 tsp cardamom powder
Method
- In a thick pan heat the ghee.
- Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
- Add the sugar.
- Add the cardamom, almonds.
- Grease hands and make ladoos while still warm.
- Cool and store in airtight container.
24th day of RM2
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Ingredients
500 gms all-purpose flour
1 tbsp (10 gms) quick rising yeast
3/4 tbsp granulated sugar
1 tbsp red chili flakes
2 tbsp dry corriander leaves / or fresh
1/2 tbsp olive oil
salt to taste
1/2 cup lukewarm milk
1 3/4 cup (aproximately) lukewarm water
water for brushing
melted butter for greasing and brushing
Method
- Seive the all-purpose flour and salt, combine.
- Mix in the yeast. Combine well.
- Make a well in the center.
- Add the lukewarm milk, sugar and olive oil.
- Mix well using fingers and bring the dough together.
- Knead to a dough using lukewarm water as required.
- Knead the dough for about 10 minutes, till smooth.
- Shape the dough into a ball. Grease a large bowl.
- Grease the dough surface and place in the bowl.
- Cover dough with kitchen towel or plastic wrap and let it sit in a warm area for 10 minutes.
- Punch it down and shape the dough to desired shape, place in a greased loaf pan or on a cookie sheet shaped as a flat ball.
- Brush melted butter on top, cover again and keep it aside to rise for 30 minutes.
- Preheat oven to 375°F.
- Bake for 30 minutes or till bread is done. When you tap the bottom of the pan you should hear a hollow noice.
- Cool on a wire rack.
Priya tagged me to bake a bread for The Worldwide Blogger Bake off Challenge.
Breadline Africa is a South African-based charity that is seeking to put a lasting end to poverty South Africa (and further afield in Africa) by breaking the cycle of poverty and helping communities to achieve long-term self-sustainability. Breadline Africa was founded in 1993 when a group of community and social workers in South Africa (who had first-hand knowledge of the uniquely African problems that they faced) formed an alliance with like-minded colleagues in Europe (who were well-placed to source donations in valuable foreign currency). Armed with this unique combination of skills, Breadline Africa has been able to raise funds in Europe and use their local knowledge to identify which small, ground-level projects in Africa are most likely to succeed with a financial boost.
On Blog Action Day, Breadline Africa launched their Worldwide Blogger Bake-Off Campaign. The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities.
Bloggers can download the Blogger Bake off Widget n tag five other bloggers to do this challenging bake off.
I still have to tag 5 people will do that soon.
23rd day of RM2
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Aloo Gobi ki Tehari is a UP dish, Bhawana would keep telling me about this and then I came across a recipe in the Hawkins Cook Book. Its like a simple pulao and tastes lovely. Though Bhawana did mention to me that its not completely authentic but well it still tastes good and will wait for her to post her version too.
Ingredients
1 cup basmati rice
2 cups water
1 bay leaf
2 cm cinnamon
2 cloves
1 potato, cut into quarters
1 cup cauliflower flowerettes
1/2 tsp dry ginger powder
pinch asafoetida
1/2 tsp red chili powder
1/2 tsp turmericpowder
salt to taste
Method
- Heat oil in a cooker. Add bay leaves, cinnamon and cloves. Cook for a minute.
- Add potatoes and cauliflower. Cook for 2 minutes.
- Add the rest of the ingredients except water. Cook for 3 minutes.
- Add water, mix well.
- Close the cooker and give 2 whistles.
- Remove the cooker from heat. Allow to cool naturally.
- Serve with your choice of raita.
Off this goes to Srivalli's Rice Mela.
22nd day of RM2
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This is an easy and quick dal, I had some Sun Dried Tomato Chutney at home so used that instead of tomatoes and it tasted great.
Ingredients
1/2 cup Split Masoor dal
2 tbsp Sun Dried Tomato Chutney
2 green chilies
1 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
10 curry leaves
salt to taste
Method
- Place the dal in a pressure cooker. Add green chilies, curry leaves and 2 cups water.
- Pressure cook the dal for about 3 whistles or till cooked.
- Once the pressure releases, heat 1 tsp oil and add the cumin seeds.
- Once they splutter add the coriander powder, red chili powder and turmeric powder.
- Add the sun dried tomato chutney and add this to the dal.
- Bring the dal to a boil, adding some water if required.
- Adjust seasonings, add salt if needed.
- Garnish with coriander leaves and serve.
- We had it with capsicum bjajji and roti.
21th day of RM2
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Learnt this from mama and ever since I remember I have been helping her shape them, I think thats te best thing I like to do even now.
Ingredients
2 cups boiled and smashed potatoes
1 cup steamed vegetables (carrots, beans, peas - cut the vegetables really small and steam them)
1/4 chopped finely cabbage
upto 1 cup bread crumbs/ fresh bread powder
1 tsp garlic
1 tsp mango powder/Amchur or to taste
1 tsp red chili powder or to taste
1 tsp cumin powder or to taste
garam masala to taste (Optional)
salt to taste
oil for deep frying
Method
- Mix the potatoes, vegetables and cabbage.
- Add the garlic, amchur, red chili powder, cumin powder, garam masala if using and salt. Mix well.
- Now slowly mix in bread crumbs 1/4 cup at a time, till you feel the mixture is dry enough and holds the shape.
- Make a small ball and shape it anyways you like, using a heart shape cookie cutter, or the cover of a round bottle.
- Roll it in some more bread crumbs. Keep aside.
- Repeat the same for the rest of the mixture.
- Deep fry the cutlets till golden brown.
- Serve with tomato ketchup or chutney.
20th day of RM2
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This is one way I like my vegetables in soup all pureed where I cannot see the vegetables and nothing floating, its not the way hubby dear likes it so I will make a chunky soup the next time for him. And it is quick too.
Ingredients
1 tomato, cut into big chunks
1/4 cup carrots, cut into 1/2 inch cubes
1/4 cup beans, cut into 1/2 inch pieces
1/4 cup onions, sliced
1/4 tsp garlic powder
1/4 cup water/ milk
salt to taste
pepper to taste
Method
- Pressure cook all the vegetables for up to 4 whistles.
- Let the steam out naturally.
- Puree it when cool. Pass it through a sieve.
- Put it back on the heat, add milk or water as required.
- Add salt, pepper and garlic powder.
- Bring to a boil.
- Serve hot.
19th day of RM2
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Karao is wheat flour halwa and is usually made on auspicious days as prasad.
Ingredients
1 cup wheat flour
3/4 cup sugar or to taste
1/4 cup ghee
1 tsp cardamom powder
3 cups water
2 tbsp cup raisins
2 tbsp chopped almonds
Method
- Soak raisins in some water for at least 1 hour.
- In a thick pan heat the ghee.
- Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
- Add the sugar. At the same time boil the water in another pot.
- Add half the water, lower the heat and mix well making sure no lumps are formed.
- Add the remaining water. Cover and cook till it dries up.
- Add the cardamom, raisins and almonds.
- Serve hot.
18th day of RM2
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We used to call this green phulka, it was a way for mama to make us eat palak.
Ingredients
2 cup wheat flour/atta
2 tbsp curds
salt to taste
water to grind
ghee for cooking
Grind to smooth paste using as little water as possible
1 cup chopped spinach
2 pods garlic
1/2 inch ginger
2 green chilies
1 tsp jeera
Method
- Mix the wheat flour, salt and curds.
- Knead to a soft dough using the ground paste, use extra water if needed.
- Keep aside covered for half an hour.
- Make small balls and roll to a circle.
- Place it on a heated tawa.
- cook for 1/2 minute and flip.
- Cook this side completely, drizzle some ghee.
- Turn and cook this side completele.
- Repeat the same with the rest of the dough.
- serve with curs, or any side dish of your choice.
17th day of RM2
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I have always loved Puliyogare and would alwats trade lunch boxes in college when my friend got this. Her moms is the best I have eaten so far. I have been waiting for the recipe but aunty and my friend have been busy. I finally got a recipe at Maheshwari's Beyond the Usual which used tamarind paste and worked best for me. It came out so well we loved it. I finally make it at home.
Ingredients
2tbsp vegetable oil, original asked Gingely oil
1.5 tbsp Tamarind Paste
1/4 cup roasted peanuts, skin removed
1 tsp Mustard seeds
2 tsp Urad dal
2 tsp Channa dal
1/2 tsp Turmeric powder
1 tsp Red chilli powder
3 Whole red chillies
2 tsp Jaggaery
1/4 tsp Asafoedita, Hing
Salt as per taste
Dry roast and grind to a powder
10 Red chillies
2 tsp Fenugreek seeds
2 tsp Sesame seeds
5 Curry leaves
Method
- Mix tamarind paste in 1 cup of water.
- Heat oil and fry mustard seeds,urad dal,channa dal,red chillies.
- Add the red chilli powder,turmeric powder,asafoedita,powdered mixture,salt and tamarind water.
- Bring to a boil. Simmer till oil seperates.
- Add jaggery and roasted peanuts to this and cook for another 2 minutes.
- Store in fridge to upto one week.
- To make the rice take required amount of cooked rice, and add the required amount of the paste depending on how strong you want it. I dont use measurements here just eyeball it till I like the color
Off this goes to Srivalli's Rice Mela.
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16th day of RM2
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Pholl Tapasha's are lotus seeds and is regularly cooked at home along with some potatoes. As a kid being fussy mama would add some paneer for me to get me to eat this. Have this along with roti or rice.
Ingredients
1 cup phool tapasha
1 potatoes, cut into quarter
1.5 onions, chopped
2 tomatoes, pureed
1 inch ginger, grated
3 green chilies
1/4 cup yogurt
7-8 curry patta
100 gms paneer, cut into cubes
1.5 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
Method
- Heat 1 tbsp oil in a pan and fry the onions till golden brown.
- Add the phool tapasha, potatoes and cook for 5 minutes.
- Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
- Add the tomatoes an cook till the oil separates.
- Beat the yogurt well and add it.
- Transfer everything to a pressure cooker.
- Add 1/2 to 1 cup water. Add salt.
- Allow 2 whistles or till potatoes are cooked.
- Let the pressure release naturally.
- Add the paneer. Mix well.
- Add more water or boil excess water to desired consistency.
- Garnish with coriander leaves and serve with Rice.
15th day of RM2
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This is inspired by Neeta Mehta's Baked Cabbage Squares from Vegetarian Cooking. In the recipe grated cabbage is used, I just added other vegetables in there like carrots and sometimes beetroot. you can mix in what ever vegetable you feel like. We can call these baked pakodas since they are mixed with besan / gram flour and baked till crisp. They are great to make for a potluck or when you have someone over.
Ingredients
3 cups grated / chopped vegetables (This time I used grated cabbage and carrots)
1.5 cups gram flour/ besan
1.5 cups water
1 tsp ginger, grated
1/3 cup oil
1/2 cup coconut, grated fresh, frozen or desiccated
3 tbsp coriander leaves, chopped
1/4 tsp baking soda
1.5 tsp jeera/cumin powder
1.5 tsp red chili powder
1.5 tsp salt or to taste
1 tbsp sesame seeds
Method
- Mix all the ingredients to make a thick paste, except sesame seeds.
- Grease a 9 inch square baking pan.
- Pour the batter in the greased pan evenly. It should be about 3/4 inch thick layer.
- Sprinkle the sesame seeds on top.
- Bake in a 350 F pre-heated oven for 50 minutes till it turns brownish, or cook till a knife inserted comes out clean.
- Cool for 10 minutes.
- Cut into 1 inch squares.
- you can serve them at this stage at room temperature, or reheat it in the microwave oven and serve.
- For crispier squares, just before serving, place the squares in a greased baking sheet and broil for 5 to 10 minutes till crisp. Vary the time depending on how crisp you like it.
- Serve with chutney or Sauce
14th day of RM2
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Macaroni Salad is a meal on its own, add any veggies you like and its great to take on picnics or pack for lunch to work.
Ingredients
4 cups cooked macaroni
1 carrot, cut into small cubes
1 small onion, chopped
1/4 cup cucumber, chopped
1 potato boiled and chopped
1/2 ice lettuce, broken to small bit size pieces
1/4 cup mayonnaise
2 tbsp chili garlic sauce
salt to taste
Pepper to taste
Method
- Mix all the ingredients except ice lettuce and salt.
- Keep in the refrigerator till serving time.
- Just before serving mix in the ice lettuce and salt.
13th day of RM2
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Crumbles are so easy to make desserts, serve it just as it or with icecream. Use any fruit you like.
Ingredients
Peach Layer
1 dozen ripe peaches, cut into 1/2 cubes
1/2 cup brown sugar
2 tbsp all purpose flour
1/2 tsp cinnamon
Oats Layer
1 tsp baking powder
1 cup quick cooking Oats
1 cup all purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut in small cubes.
Method
- Mix the peaches along with all the Peach layer ingredients.
- Grease a 9 inch square baking pan.
- Spread the peach layer evenly in the pan.
- Mix all the ingredients of the oats layer.
- Spread on top of the peaches evenly.
- Bake in a pre-heated oven at 350 F for about 40 - 50 minutes.
- Remove serve hot with ice cream.
12th day of RM2
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I am not fond of Cauliflower but my husband loves it, so I am always trying out different things with gobi. I was surprised with this parantha I actually liked it So now I have one more thing I like gobi in other than gobi manchurian.
Ingredients
Dough
1 cup wheat flower
1 tsp salt
1 tsp red chili powder
water for kneading
Filling
2 cups cauliflower/gobi chopped finely
1/4 cup chopped onion
1/2 tsp jeera
1/2 tsp ajwain
1 tsp red chili powder
1/4 cup fresh coriander leaves, chopped
2 green chilies chopped
1/4 tsp cumin powder
salt to taste
ghee for cooking
Method
- Add salt to the cauliflower and keep aside for at lease 10 minutes.
- Then take some cauliflower inbetween your hands and squeeze out the water. Collect the water in a bowl, we will use to this to knead the dough.
- Once the cauliflower is all dry mix the rest of the ingredients of the filling and keep aside.
- Mix all the ingredients of the dough and knead using the cauliflower water and plain water to a soft dough.
- Make a small ball of the dough.
- Roll into a small circle.
- Place about 1 tbsp to 2 tbsp of the filling in the center of the circle.
- Bring the edges to the center to close the circle and form a small ball again.
- Seal the edges well and flatten the ball.
- Roll softly to form a circle.
- Heat a tawa to medium high.
- Place the rolled parantha and cook for about 1/2 minute.
- Flip it and cook the other side complete.
- Drizzle 1/2 tsp ghee and flip the parantha again.
- Cook this side completely.
- Remove from heat and serve with pickle and raita.
11th day of RM2
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Pongal is comfort food and so easy to make who does not like it. I never liked it but now I love it, I do prefer the sweet pongal but this one is a regular now. You can have this with a spicy onion subzi or raita. We had it with some onion, cucumber raita.
Ingredients
1/3 cups split moong dal
3/4 cup rice
1/4 cup grated coconut (Fresh or frozen)
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp black pepper
5 curry leaves
2 green chilies
1 tsp oil
Salt to taste
Method
- Mix the dal and rice together. Soak in water for 1/2 hour to 1 hour.
- Heat oil in pressure cooker, add the mustard seeds, cumin seeds and let them splutter.
- Add curry leaves, black pepper, green chilies. Cook for a minute.
- Drain the dal and rice and add it. Cook for 2 minutes.
- Add about 6 cups of water, coconut and salt.
- Wait for 2 whistles. Release the pressure naturally.
- Serve with raita.
Off this goes to Srivalli's Rice Mela.
10th day of RM2
Check out what other members cooked today.
Kaju Paneer is a very quick dish to make and it tastes so creamy and its not that heavy too if you use milk. For better taste yes cream would be the best choice but for healthy purposes I use milk.
Ingredients
250 gms paneer, cubed
1/2 tsp cumin seeds (optional)
1 cup Capsicum (Any Color), cut into 1/2 inch squares
2 tbsp powdered cashewnuts
2 tbsp kasturi methi
2 cups milk or cream
salt to taste
Grind to a Paste
1 onion
1 inch ginger
3-4 pods garlic
2 green chilies
Method
- Heat oil in a pan. Add the cumin seeds, once the splutter add the onion paste and cook till the raw smell goes. You do not want to change the color much since that would change the color of the gravy and we want it white in color. But even if the color changes dont worry it still tastes good.
- Add the capsicum and cook for 5 minutes.
- Mix the cashews in 1 cup milk and add it to the mixture.
- Bring to a boil.
- Add the paneer, salt and kasturi methi.
- Add more milk and bring to a boil.
- Serve immidiately.
- This gravy tends to thicken as time goes by, just add more milk and bring to a boil just before serving.
9th day of RM2
Check out what other members cooked today.
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