EGG LESS ZEERA BISCUITS - CRUMBY SALTY COOKIES WITH THE CRUNCH OF CUMIN SEEDS....

EGG LESS ZEERA BISCUITS - CRUMBY SALTY COOKIES WITH THE CRUNCH OF CUMIN SEEDS....A TEA TIME ACCOMPANIMENT......

Ingredients :

All purpose flour - 240 gms
Butter - 150 gms
Castor sugar - 60 gms
Salt - 3/4 Tsp
Baking powder-  1/2 Tsp
Corn flour - 60 gms
Cumin Seeds - 1 Tsp
Cold milk - 4 Tbsp

Method :

Sift the flour, corn flour, baking powder together and mix in the salt.
Beat the butter and castor sugar together until light and fluffy.
Fold in the sifted flour along with the milk and form into a dough.
Form two balls out of the dough and roll them out .
Sprinkle the cumin seeds over it.
Cut either with a round biscuit cutter into rounds or into rectangular strips.
Arrange on a baking tray.
Bake at 180 degrees for 12-15 minutes..
Cool and store.

BREAKFAST PLATTER - SCRUMPTIOUS, DELICIOUS, LUSCIOUS .....

BREAKFAST PLATTER - SCRUMPTIOUS, DELICIOUS, LUSCIOUS ..... A GOOD MORNING PLATE WITH SAUTEED VEGAN SAUSAGES ,  HASH BROWNS AND CHEESE POTATO PANCAKE.....

Ingredients :

FOR THE SAUSAGES :

Vegan sausages - 4 nos (available at gourmet stores)
Olive oil -  1 Tbsp
Pepper powder - 3 pinches

Method :

Heat oil in a pan. Remove the sausage covering.
Add the sausages to the hot oil and saute on full flame for two minutes.
Add the pepper powder.
Switch off the flame.

FOR THE POTATO PANCAKES:

Boiled potatoes - 1/4 cup (thoroughly mashed)
All purpose flour - 1/2 cup
Milk - 1 cup
Baking powder - 1/4 Tsp
Salt - according to taste
Cheddar cheese - 2 Tbsp (grated)
Parsley - 1/2 Tsp (finely chopped)
Green chilies - 1/4 Tsp (finely chopped)
Olive oil - 1 Tbsp

Method :

Beat the mashed potatoes, flour, baking powder along with the milk to form a smooth batter.
Add salt. Mix well.
Heat a flat bottomed  non stick frying pan. Lower the flame.
Pour two ladles of the batter and spread evenly in a circular motion .
Let it cook until it slightly dries up.
Flip the upside down.
Sprinkle the cheese, parsley and green chilies over it.
Fold into half.
Sprinkle 1/2 Tbsp of oil over it and flip.
On this side too sprinkle rest of the oil, flip.
Take it off the heat.

FOR THE POTATO HASH BROWNS :

Non starchy potatoes - 150 Gms (par boiled)
Olive oil - 2 Tbsp
Salt - according to taste
Pepper powder - 2 Pinch
Chili flakes - 2 Pinch

Method :
Peel the par boiled potatoes .
Using the large grating side of a grater, carefully grate the potatoes.
Place them a dish which has high edges
Using a fork, mix in the salt, pepper and chili flakes. be careful not to break or mash the potatoes.
Press the potatoes  in the dish.
Use a round cutter and cut the pressed potatoes into rounds.
Heat the oil in a non stick pan.
Place the potato rounds in in the pan, cook them on low flame to make them crisp and brown.
Flip and cook on the other side until golden.

FINALLY :

Plate the Hash Browns , Sausages and the Pan cake and serve hot....

PIZZA - THREE CHEESE THIN CRUST

THREE CHEESE THIN CRUST PIZZA...... A FLAT BREAD TOPPED WITH TOMATO SAUCE, CHEESE , EXOTIC OREGANO , BASIL AND BAKED IN AN OVEN. IT ORIGINATES FROM NAPLES AND CAN VARIOUS VARIANTS OF TOPPINGS OF VEGETABLES AND  MEAT  OR OF THE CRUSTS....

Ingredients :

FOR THE BASE :

All purpose flour - 2 cups
Active dry yeast - 1 Tbsp
Sugar - 1 Tsp
Salt - 1 Tsp
Olive oil - 2 Tbsp
Luke warm water - 3/4 cup

Method :

In a mixing bowl, dissolve the sugar in the luke warm water. Add the yeast to it and leave it aside for 3-4 minutes until it starts foaming.
Add in the olive oil.
Now add in the flour and the salt and knead into a smooth dough.
Leave it covered with a damp cloth for an hour.
Now make two balls out of the dough and roll them into round sheets. Prick them with a fork.
Brush them with a little oil and bake in a pre heated oven for 5 minutes at 250 degrees.
Take them out and keep aside.

FOR THE SAUCE:

Red  tomatoes - 6 large
Garlic cloves - 8
Olive oil - 2 Tbsp
Salt - according to taste
Oregano - 1/2 Tsp
Basil - 1/4 Tsp
Sugar - 1 Tsp
Olive oil - 2 Tbsp

Method  :

Cut each tomato into four, Peel the garlic .
Apply 1 Tbsp oil on the baking tray and arrange the tomatoes and garlic over it.
Sprinkle the rest of the oil over the placed tomatoes and garlic.
Roast them a hot oven for 20 minutes.
Take off the charred skin of the tomatoes.
Put the tomatoes and garlic in a blender and puree..
Heat 2 Tbsp of oil in a pan .
Add in the puree along with the salt, oregano and basil and sugar.
Cook for 5-7 minuted on medium flame, if it appears thick in texture add in 1/4 cup of water and further cook for 2 minutes.

FOR THE TOPPING :

Cheddar cheese - 1/2 cup grated
Mozzarella cheese - 1 cup grated
Gouda cheese - 1/2 cup grated
Chili flakes - 1/4 Tsp

Method :

Mix all the three cheeses along with the chili flakes.

FINALLY:

Take the pre baked pizza base, spread the pizza sauce evenly over it.
Evenly sprinkle the cheeses over it.
Bake in a pre heated oven on the middle rack for 5 minutes ...Top and bottom both rods should be on of the oven.
Serve immediately.

EGG LESS MARBLE MUFFINS

EGG LESS MARBLE MUFFINS.....SMALL DISC SHAPED CAKES WHICH ARE QUICK TO BAKE......ENJOYED WITH OR WITHOUT TEA / COFFEE......:)

Ingredients :

All purpose flour - 2 cups
Shortening - 1/2 cup
Yogurt - 1/2 cup
Sugar - 3/4 cup
Baking soda - 1 Tsp
Baking powder - 1 Tsp     (FOR ALTITUDE USE 1/2 TSP)
Vanilla essence - 1 Tsp
Warm water - 3/4 cup
Cocoa - 3 Tbsp

Method :

Sieve the flour.
Combine all the ingredients except cocoa in a bowl in the listed order.
Beat until smooth - 300 strokes by hand or 2 minutes by electric blender at medium speed.
Take out 3/4 of the mix in another vessel.
In the remaining 1/4 mix, sieve the cocoa. Add 1 Tbsp of water.
Beat for a minute until smooth.
Grease and dust the muffin moulds.
Spoon a little white mix into the mould, then add a little brown one.
Repeat the above step.
Do the same in all the moulds.
Bake in pre heated oven at 160 degrees for 15 minutes.
dip a needle or thin skew into a muffin, if it come s out dry switch off the oven....if it come out wet, bake further for 2-3 minutes.

CORN IN CONE - MELT IN THE MOUTH SAVORY........

CORN IN CONE  -  MELT IN THE MOUTH SAVORY........CHEESY AMERICAN CORN CONED INSIDE A CRISP YET SOFT SHELL TOPPED WITH A SLICE OF PIMIENTO STUFFED OLIVE.......

 Ingredients :

FOR THE FILLING :

American corn kernels - 1 cup (boiled)

Cheddar cheese - 1/2 cup (grated)

All purpose flour - 2 Tsp

Butter - 2 Tbsp

Onions - 2 Tbsp (finely chopped)

Green chili - 1/2 Tsp (finely chopped)

Parsley  - 2 Tsp (if using dried then 1/2 Tsp)

Tomato ketchup - 2 Tbsp

Salt - according to taste

Milk - 1/2 cup

Olives - handful (sliced)

Method :

Heat the butter lightly in a pan and the onions and the green chilies. Saute until pink.

Add in the flour , simmer the flame. cook for 2 minutes.

Slowly add the milk to it, stirring constantly.

Now add in the cheese, parsley, corn and salt.

Add the tomato ketchup.

Cook until the sauce turns thick.

FOR THE CONES :

All purpose flour - 1 cup

Chili flakes - 1/2 Tsp

Cooking oil - 1/4 cup

Salt - 3 pinch

Oil  - for deep frying

Method :

Mix the flour, chili flakes and the salt together.

Add the 1/4 cup oil to it.

Using chilled water knead into a tough yet smooth dough.

Keep aside for 1/2 an hour.

Make two large balls out of the dough and roll them using a rolling pin out into thin circular sheets.

Prick the sheets all over with a fork or tooth pick.

Using a round cutter , cut the sheets into small circles.

Heat oil for frying in a pan.

Take a cone mould and wrap each small circle over it to form a cone.

Fry each cone in hot oil but on low flame until golden brown,

Take out the golden cones from the cone moulds carefully.

Cool them.

FINALLY, HEAT THE PREPARED FILLING AND FILL IN THE CONES....TOP THEM WITH A SLICE OF OLIVE AND SERVE IMMEDIATELY.....

ZARDA - THE SWEET SAFFRON RICE

ZARDA - THE SWEET SAFFRON RICE........PREPARED IN NORTH INDIA DURING THE HARVEST FESTIVAL - BAISAKHI. THIS RECIPE IS DEDICATED TO TWINKLE SIDHU WHO SHARED THE RECIPE WITH ITS SECRET INGREDIENTS WITH ME......

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Ingredients :

Long grain basmati rice - 1 cup
Sugar - 3/4  cup
Orange juice - 13/4 cup
Orange rind - 2 Tsp (cut length wise finely)
Saffron strands - 2 pinch
Turmeric powder - 1/2 Tsp
Desi ghee - 3 Tbsp
Almonds - 2 Tbsp (cut length wise)
                                          Raisins - 2 Tsps 

Method :

Wash and soak the rice for half an hour.
Boil 4 cups of water in a pot and add the rice along with the turmeric powder.
Cook the rice until  nearly done.
Discard the remaining water immediately.
Put the rice in a sieve and let it cool down..
In a flat bottomed wide pan add the desi ghee.
Heat and fry the orange rind.
Add the orange juice .
Add the saffron .
On top of the orange juice add the boiled rice...do not stir
On top of the rice sprinkle the sugar evenly....do not stir
Add the almonds and raisins.
Cover with a lid and let it cook on low flame for 5-6 minutes.
Open the lid of the pan and delicately stir the rice, taking care that the grains do not break.
Serve hot ........

GAJRELA TARTS

GAJRELA TARTS ......AMALGAMATION OF DESI GAJAR HALWA AND SHORT CRUST PASTRY. NOT ONLY IT GIVES A NEW LOOK TO THE CARROT HALWA , IT ALSO ADDS TO THE FLAVOR. A CONNOISSEUR'S DELIGHT !!

Ingredients :

FOR THE TART BASE

Unsalted butter - 1/2 cup

All purpose flour - 1 1/2 cup

Icing Sugar - 1 cup 

Salt - 1/4 Tsp

Sour cream - 1/4 cup

Method :

Knead all the above ingredients to form a smooth dough.

Keep aside for 15 minutes.

Make a big ball out of the dough and roll it out to make a 1/4 inch sheet.

Cut into rounds using a round cutter to fit into tart moulds.

Prick them using a fork or a tooth pick.

Press each round into the tart mould and bake at 359 degrees for 12-14 minutes until golden brown in a pre heated oven.

FOR THE GAJAR HALWA 

Carrots - 1 Kg
Double cream - 200 Gms
Milk - 1/2 litre
Sugar - 200 Gms
Khoya ( dried whole milk ) - 100 Gms

Method :

Grate the carrots.
Add the carrots along with the double cream and milk in a heavy bottom pan. Boil and cook on medium heat , stirring regularly until the milk dries up and cream leaves the ghee (oily kind of liquid on top and sides ).
Now add the sugar and cook until the halwa dies up (the sugar would leave water).
When the halwa would give a nice glaze add the khoya to it and saute well.

TO SERVE :

TOP THE PREPARED  HOT GAJAR HALWA ON THE BAKED TART BASES, 

TACOS - ALL VEGETARIAN...

TACOS - ALL VEGETARIAN...A GIFT FROM MEXICO ! CORN SHELL FOLDED OVER A SPICY FILLING OF CHILI BEAN , SALSA AND CHEESE.......

FOR THE TACO SHELLS :

Corn meal - 2 cups 

All purpose flour - 1 cup

Salt - 1/4 Tsp

Cooking oil - 4 Tbsp
Warm water - for kneading

Method :

Mix the corn meal, flour , salt and the cooking oil together. Use the warm water to knead the above into a firm yet smooth dough. Keep it aside for 10 minutes. Make Table tennis sized balls out of the dough. Heat a griddle. Roll out each ball into a circular sheet. Lightly cook each sheet on both sides on the griddle. Place each sheet over a cloth towel. Heat the oven . Using an oven grill , place each lightly cooked sheet hanging on the grill.Bake until the taco shells turn light golden. Take them out of the oven , cool and store in an air tight jar until want to use them.  

FOR THE CHILI BEAN      

Kidney beans - 1.5 cups (soaked over night)
Soy granules - 1.5 cups
Tomato paste - 1 cup
Tomato - 1/2 cup (chopped)
Onions - 1/2 cup (finely chopped)
Garlic - 2 Tbsp (finely chopped)
Red chili powder - 2 Tsp
Cumin powder - 1 Tsp
Jalapenos - 3 Tbsp (chopped)
Black pepper powder - 1/4 Tsp
Oil - 4 Tbsp
Salt - according to taste

Method :

Pressure cook the kidney beans with a little salt and 6 cups of water. Drain the water out of the kidney beans but do not throw it, keep it aside. Soak the soy granules in hot water for 10 minutes. Squeeze out the water from soy granules. Heat oil in a pot and add the chopped onions and garlic Saute until golden. Add in the chopped tomatoes, saute for 2 minutes. Add the tomato paste, cumin powder, jalapenos, pepper powder and red chili powder and cook until the oil separates. Now add the soy granules and saute for 2 minutes. Add the kidney beans and cook for another 2 minutes. Add the stock of the kidney beans  to this. Stir and roughly mash the  kidney beans a little. Cook for 15 minutes on low flame.

FOR THE SALSA :

Tomatoes - 300 Gms

Coriander leaves - 4 Tsp

Onion - 1 medium sized

Jalapeno - hand full
Red chili powder- 1/4 Tsp
Salt - according to taste
Lemon Juice - 4 Tsp
Sugar - a pinch

Method :

Finely chop the onions, tomatoes,coriander leaves and jalapenos. Place tomatoes in fine mesh strainer set over a large bowl and sprinkle with salt and let them drain for 30 minutes. Discard the liquid. Combine all the ingredients in a bowl using a little pressure with your fingers .

TO SERVE :

Fill each Taco shell with the prepared chili bean.Put some salsa over the chili bean and sprinkle grated cheese over each filled taco shell.Serve immediately.

                                                  













                                                     
                                                  

VEG TANDOORI SAMPLER .....

VEG TANDOORI SAMPLER........PLATTER WITH SEEKH KABABS, SOY CHAAP TIKKA, DAL PAKHTOONI, ROOMALI ROTI  ACCOMPANIED BY ONION RINGS AND FRESH MINT CHUTNEY........

Ingredients :

FOR DAL PHAKHTOONI 

Black gram (sabut urad) - 2 Cups (soaked for 6-8 hours)
Tomato puree  - 200 gms
Fresh ginger - garlic paste - 4 Tbsp
Kashmiri chili powder - 2 Tsp
Butter -  100 Gms
Whole cream - 100 Gms
Salt - according to taste

Method

Drain off the water from the soaked dal.
Add 5 Cups of water to dal and pressure cook dal for 20 minutes.
Open the lid of the pressure cooker, add salt and ginger-garlic paste along with 4 more cups of water.
Cook on slow flame without the lid for another hour until the raw a aroma of ginger - garlic disappears.
Add in the cream and cook of another hour on slow flame until the creamy white color changes back to brown. If needed add in some more water.
Now add in the pureed tomatoes along with the kashmiri chili powder and slow cook for 1 hour.
Finally add in the butter and cook for half an hour more. If required add some more water.
The dal is ready by now....if you desire you can cook longer to enhance the taste and color.

FOR CHAAP TIKKA :

Soy chaap - 1/2 Kg (if using dry one, boil it until tender and squeeze off the water) 

Ginger - garlic paste - 4 Tbsp

Gram masala - 1 Tsp

Carom- 1 Tsp (roasted and ground)

Yogurt - 1/2 Cup

Lemon juice - 2 Tbsp

Edible tandoori red color - 2 pinch

Green chili paste - 1 Tsp

Oil - 4 Tbsp

Salt - according to taste

Oil - for brushing

Method :

Mix the ginger-garlic and green chili paste, oil, yogurt, salt, lemon juice, red color, carom powder and garam masala powder together.

Apply over the chaap pieces and let it marinate for 4-6 Hours....in summers refrigerate it.

Put the marinated chaap pieces over skews.

Grill over red hot coal, brushing with oil regularly.

Take care that the coal is red hot and has no flames.

Can also be done in  an electric grill ....

FOR SEEKH KABAB :

Ingredients :

Soy granules - 2 cups
Cabbage - 1/2 cup (minced and squeezed)
Carrots - 1/2 cup (minced and squeezed)
Garlic paste - 3 Tbsp
Ginger paste - 3 Tbsp
Green chili paste - 1/2 Tsp
Coriander leaves - 1/4 cup (finely chopped)
Bengal gram (chana dal) - 1 cup
Corn flour - 4 Tbsp
Cinnamon - 2 inch stick
Green cardamon - 4 nos
black cardamon  - 4 nos
Mace - 2 pieces
Black pepper corns - 15 nos
Cloves - 10 nos
Nutmeg - 2 pinch
Butter - 50 gms
Salt - according to taste
Edible tandoor color - 1 pinch

Method:

Boil the Bengal gram along with all the whole spices in 1 cup of water, taking care that the dal does not get dissolved in water and neither is tough in texture. Boil off the rest of water of the dal.

Grind the cooked dal along with the whole spices to a smooth doughy consistency.

Churn the dry soy granules into coarse crumbs.

Mix the soy crumbs, dal dough, minced carrots and cabbage, ginger, garlic, green chili paste, salt, butter, corn flour, tandoor color and coriander leaves all together.

Take a skewer and put some kabab mix (above mix) over it to form an elongated -cylindrical kabab over the skewer.

Grill over red hot coal until reddish brown, turning up and down.

FOR MINT CHUTNEY :

Mint leaves - 1/2 cup

Coriander leaves - 1 cup

Green chili - 8-10 nos

Garlic cloves - 10

Onion - 1 medium sized

Lemon juice - 3 Tbsp

Salt - according to taste

Method :

Grind all the ingredients in a blender until it forms a smooth paste.

SERVE ALL THE ABOVE MADE DISHES IN A PLATTER ALONG WITH LEMON WEDGES AND ONION RINGS WITH ROOMALI ROTIS........HAPPY EATING :)

EGG LESS BANANA CHOCOLATE CAKE

EGG LESS BANANA CHOCOLATE CAKE.......COMPLIMENTS WITH BOTH TEA AND COFFEE. ALSO, TASTES AMAZINGLY WELL VANILLA ICE CREAM......

Ingredients :

All purpose flour - 250 gms

Condensed milk - 400 gms

Milk - 200 ml

Bananas - 2 nos

Shortening - 125 gms

Sugar - 6 Tsps

Cocoa powder - 100 gms

Baking powder - 3 Tsps

Method :

Sieve the flour, baking powder and the cocoa powder together.

Whisk the condensed milk with shortening until light.

Churn the bananas and the milk together and strain.

Gradually add the sieved flour, baking powder and cocoa to the whisked condensed milk along with a little banana-milk at a time.

Beat properly and repeat the above step.....do until the entire mix blends properly.

Grease and dust a baking tin.

Pre heat the oven and bake it at 150 degrees for 40 minutes.

Dip in a needle at the center of the cake, if it come out dry then take out the cake of the oven....if it comes out wet then further bake it for 5-7 minutes.

Cool and cut into desired pieces.

Enjoy eating....