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Tuesday, 11 December 2018

M & M Chocolate Cookies


Ingredients:

1 1/4 cup all purpose flour
100-125 gm unsalted butter, at room temperature
5 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup + 2 tbsp sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup + 2 tbsp M & M baking bits

Preparation:
  1. In a bowl, sift together all purpose flour, cocoa powder, baking soda and salt and keep it aside.
  2. In another large mixing bowl, add the butter and beat till creamy.
  3. Add sugar and brown sugar to this and beat till well combined.
  4. Add egg and vanilla extract and mix well until combined.
  5. Then add the flour mixture little by little to the creamed butter-egg mixture and fold till combined.
  6. Add 1/2 cup M &M baking bits to this and mix. Freeze this dough for an hour covered with a cling wrap.
  7. Preheat oven to 180 degree celcius. Line a baking sheet with baking paper/ parchment paper.
  8. Divide the dough to equal parts and roll each of them to balls and then gently flatten each ball by pressing it between palm.
  9. Place them in the prepared baking sheet, two inches apart and press some reserved M&M on top.
  10. Bake in the preheated oven for about 10-15 minutes or till the sides of the cookies are firm.
  11. Remove from the oven and allow to cool for about 10 minutes on the baking sheet.
  12. Transfer them to a wire rack to cool completely..........
Recipe adapted from here...

Monday, 10 December 2018

Mast-o-Khiar / Persian Yogurt And Cucumber Dip

     
                 For Muslim Food Bloggers group challenge, this month's theme is " Cooking from a Country - Iran". I chose a simple dip named as  Mast o Khiar - the Persian yoghurt and cucumber dip. "Mast" means yoghurt and "Khiar" means cucumber.  Mast-o-Khiar is a refreshing yogurt dip made with cucumbers, mint and seasoning. 

Ingredients:

2 cups yoghurt
2 persian cucumbers, chopped into small pieces
1 tbsp dried mint / 2 tbsp fresh mint, finely chopped
1/2 tsp salt
1/4 tsp pepper powder
fresh mint, dried rose petals- for garnishing

Preparation:
  1. In a large bowl, add the chopped cucumber, mint, pepper powder and salt and mix well.
  2. Add in the yoghurt and give it a nice stir.
  3. Garnish with fresh / dried mint and  rose petals. Chill in the fridge for 30 minutes before serving..
  4. Serve with pita bread, crackers, rice or as a side dish with grilled chicken, lamb etc...
  • Can also add raisins, walnuts etc...
    Recipe Source: www.ahueats.com

Saturday, 8 December 2018

Kaada Roast / Quail Roast


Ingredients:

4 quails/ Kaada, cleaned
3 big onions, sliced
1 big tomato, chopped
1 1/4 tbsp ginger-garlic paste
3 green chillies, slit
4 tsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 sprig curry leaves
salt to taste
2-3 tbsp coriander leaves, chopped
4 tbsp oil

Preparation:
  1. Clean the quails and marinate with 2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, 1 tsp ginger-garlic paste and salt for about an hour.
  2. Heat oil in a deep bottomed pan and fry the quails till it cooks properly. Keep it aside.
  3. In the same oil, add sliced onions and little salt and saute well till transparent.
  4. Add ginger-garlic paste and slit green chillies and saute well.Add chopped tomato and curry leaves and saute well till soft.
  5. Add 2 tsp kashmiri chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and garam masala and mix well.
  6. Add the fried quails and stir gently and cook it covered for about 3-5 minutes till the masala is well coated with quails.
  7. Switch off the flame and garnish with coriander leaves...Serve hot..

Thursday, 6 December 2018

Ice cream Sandwich


Ingredients:

1 1/2 tbsp plain flour
1 1/2 tbsp cocoa powder
3 tbsp sugar
2 eggs
a pinch of baking powder
2 tsp butter
vanilla ice cream , as required

Preparation:
  1. In a bowl, add plain flour, cocoa powder and baking powder and mix well and keep it aside.
  2. Add eggs to another bowl and beat well using mixer until it becomes light and fluffy.
  3. Add the sugar and vanilla essence to this and beat again until creamy.
  4. Add the flour-cocoa mixture little by little and mix gently with a spoon into smooth batter.
  5. Heat a flat non stick pan and add butter. When it melts, reduce the flame and pour the prepared batter and spread evenly using a spoon.
  6. Cook it covered at low flame for 5 minutes till done. Remove it from the flame and allow to cool completely.
  7. Cut the cake into rectangles using cookie cutter or a sharp knife.
  8. Spread the ice cream between two cake pieces and sandwich together..
  9. Wrap the assembled sandwiches separately in parchment paper/ foil and store overnight or serve immediately...

Wednesday, 5 December 2018

Raisin Pickle /Unakka Munthiri Achar


Ingredients:

1 cup raisins
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 tbsp green chillies, chopped into rounds
2 tsp chilli powder
1 tsp turmeric powder
1/2-3/4 cup vinegar
2 tbsp sugar
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds. Add chopped ginger, garlic and green chillies and saute until it is light brown.
  2. Reduce the flame to low and add raisins, chilli powder and turmeric powder and stir for another 5 minutes.
  3. Switch off the flame and add salt, vinegar and sugar and mix well.
  4. Store in an air tight glass container/ bottle and keep it refrigerated..

Tuesday, 4 December 2018

Methi Chicken Curry


Ingredients:

1 1/2 kg chicken
1 bunch fresh methi leaves/ fenugreek leaves
2 tsp heaped kashmiri chilli powder
1 1/2 tsp heaped coriander powder
2 cup thick less sour yoghurt
1/2 tsp turmeric powder
2 big onions, thinly sliced
2 tbsp ginger, finely chopped ( 1 1/2 tbsp ginger paste)
2 tbsp garlic, finely chopped ( 1 1/2 tbsp garlic paste)
8-10 green chillies, chopped
2 tomatoes
1 big piece cinnamon, chopped
4 cloves
4 cardamoms
1 bay leaf, chopped
1 big piece mace
2 black cardamoms
2 tbsp ghee
2 tbsp oil
salt to taste
1/4 -1/2 cup fresh cream (optional)

Preparation:
  1. Clean and cut chicken into pieces. Grind tomatoes to make puree and keep it aside.
  2. In a bowl, mix kashmiri chilli powder and coriander powder with little water and keep it aside.
  3. In a large bowl, add yoghurt, turmeric powder and salt and mix well. Add drained chicken pieces into this and mix well with hand and keep it aside for 30 minutes.Heat ghee and oil in a thick bottomed pan and ass cinnamon, cloves, cardamom, bay leaf, mace and black cardamom and fry.
  4. Add ginger, garlic and green chillies and mix well till its colour changes.
  5. Add sliced onions and saute well till golden. Add masala paste (step 2) and mix well till raw smell goes.
  6. Add tomato puree and saute well till raw smell goes and oil appears.
  7. Add chopped methi leaves and mix well for 5-8 minutes. Add little salt and mix well.
  8. Then add marinated chicken along with marinade and mix well.
  9. Add 1/2-3/4 cup water and mix well. Adjust the salt and cook covered till chicken is cooked.
  10. Open the lid and cook for 10 minutes till the gravy thickens.
  11. Add fresh cream and mix well. Switch off the flame and serve in a plate garnished with cream...
Recipe Source: Magic Oven

Monday, 3 December 2018

Ulli Batura / Onion Batura


Ingredients:

3 cups plain flour
1 tbsp butter
1 cup warm milk
1/2 tsp yeast
2 tsp sugar
1 egg yolk
2 tbsp yoghurt ( as required for kneading)
salt to taste
1/4 cup onion, finely chopped
oil

Preparation:
  1. To warm milk add sugar and yeast and mix and keep it aside.
  2. In a large bowl, add plain flour and butter and mix well with your hand without any lumps.
  3. Add the yeast mixture, egg yolk, yoghurt and salt to the plain flour and knead well to make a soft dough. Keep the dough in warm place covered to raise for an hour.
  4. Heat little oil in a pan and fry the chopped onions. Add this to the raised dough and knead it again for 3-5 minutes.
  5. Divide the dough into small balls and flatten them to make thick rounds, just like puri.
  6. Heat oil in a pan and deep fry it in the oil on medium flame till both sides are golden brown.
  7. Drain on paper towels and serve with Chana Masala or any other curries of your choice...

Sunday, 2 December 2018

Dragon Paneer


Ingredients:

200 gm paneer, cubed
1 egg white
1 onion, finely chopped
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1 tbsp dried red chillies, crushed
3 dried red chillies, chopped into rounds
1/4-1/2 cup capsicum, chopped
2 tbsp spring onion, chopped
50 gm butter
1-1 1/2 tbsp tomato sauce
1 tsp soy sauce
1/4 tsp pepper powder
a pinch of red food colour
salt to taste
oil as required
white sesame seeds, for garnishing

Preparation:
  1. In a bowl, add egg white and beat well with a spoon adding salt. Marinate the paneer cubes in this egg white and fry them in hot oil till golden brown at medium flame and keep it aside.
  2. Heat 2 tbsp oil in a pan and add chopped onion, ginger,garlic, dried red chillies and crushed red chillies and saute well till brown.
  3. Add chopped capsicum and spring onion to this and stir for 2 minutes.
  4. Reduce the flame and add butter, soya sauce, tomato sauce, red food colour, pepper powder and little salt and mix well.
  5. Add fried paneer to this, mix well and stir fry for 2 minutes. Remove it from the flame.
  6. Garnish with white sesame seeds and chopped spring onion and serve hot....

Saturday, 1 December 2018

Mango Salsa


Ingredients:

1 ripe mango, peeled and cubed
1/4 cup red capsicum, chopped
1 small onion, chopped
1/2 tomato, deseeded and chopped
3 tbsp coriander leaves, chopped
2 tsp lemon juice
2 tsp olive oil
1 tsp crushed black pepper
1/4 tsp red chilli flakes
1/4 tsp sugar
salt to taste

Preparation:
  1. In a bowl, combine together cubed mangoes, chopped capsicum, onion and tomato.
  2. To this add chopped coriander leaves, lemon juice, olive oil,crushed black pepper, red chilli flakes, sugar and salt and combine evenly and serve...
Recipe Source: sanaa's recipe notebook
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