Sweet Popcorn Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Sugar ½ cup

Cream ¼ cup

Butter 2 tbsp

Popcorn 1 bowl

For garnishing:

Mix Nuts roasted

(Cashew Nuts, Almonds, Walnuts, Peanuts)

Chocolate Sauce

White Chocolate Sauce

Colourful Sugar Sprinkler

 

Method:

Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.

 

Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.

 

Unmould from the round plate and arrange in a serving plate.

 

Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.

 

Garnish with Colourful Sugar Sprinkler.

 

Have You Ever Enjoyed Pizza without usual Pizza Base…!!!

It Is Here…For You…

Chocolaty Sweet Popcorn Pizza…

Schezwan Noodles

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Vermicelli of Wheat 1 cup

Oil 1 tbsp

Ginger-Garlic-Chiili finely chopped 1 tbsp

Spring Onion finely chopped 3

(exclude leaves)

French Beans finely chopped 2 tbsp

Carrot finely chopped 1 tbsp

Capisicum finely chopped 1

Schezwan Sauce 2 tbsp

Black Pepper Powder ½ ts

Salt to taste

Vinegar ½ ts

Fresh Coriander Leaves 1 tbsp

Leaves of Spring Onion finely chopped 1 tbsp

 

Method:

Take 2 cup of water in a pan and put it on flame. When water becomes hot, add ½ ts of Oil and little Salt. When water starts to boil, add Vermicelli of Wheat. When Vermicelli softens, remove the pan from the flame and strain the water. Keep Vermicelli a side.

 

Heat Oil in a pan. Add finely chopped Ginger-Garlic-Chilli. When sautéed, add finely chopped Spring Onion, French Beans, Carrot and Capsicum. Stir and sauté. When sautéed, add Schezwan Sauce, Black Pepper Powder and Salt. Mix well. Add Vinegar and mix well. Cook on low flame for 3-4 minuntes.

 

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

 

Take it on a serving plate or in a serving bowl.

 

Garnish with sprinkle of Fresh Coriander Leaves and finely chopped Leaves of Spring Onion.

 

Serve Hot to Enjoy the Fresh Taste.

 

Want Schezwan Noodle…!!!???

No Need of Instant Noodles from the Supermarket…

No Need to Go to Chinese Restaurant…

Just have it in your own kitchen…

Masala Noodles / Spiced Wheat Noodles

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Oil 1 ½ ts

Cumin Seeds ½ ts

Onion chopped 1

Tomato chopped 1

Green Chutney 2 tbsp

Tomato Ketchup 1 tbsp

Noodles Masala 1 tbsp

Vermicelli of Wheat 1  cup

Salt to taste

Onion Rings for garnishing.

 

Method:

Take 2 cup of water in a pan and put it on flame. When water becomes hot, add ½ ts of Oil and little Salt. When water starts to boil, add Vermicelli of Wheat. When Vermicelli softens, remove the pan from the flame and strain the water. Keep Vermicelli a side.

 

Heat 1 ts Oil in a pan. Add Cumin Seeds. When spluttered, add chopped Onion. When sautéed, add chopped Tomato and stir. When sautéed, add Green Chutney, Tomato Ketchup, Noodles Masala and Salt. Mix well and cook on low flame for 3-4 minutes.

 

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

 

Remove it on a serving plate or in a serving bowl.

 

Garnish with Onion Rings.

 

Serve Hot.

 

Spiced up and Tempered…to make it satisfying…Spiced Wheat Noodles…

Mix Vegetable Samosa Pinwheels

Preparation time 20 minutes

Cooking time 20 minutes

Servings 15 Samosa

 

Ingredients:

For Dough:

Refined White Wheat Flour (Maida) 1 cup

Oil 3 tbsp

Carom Seeds ¼ ts

Salt to taste

For Stuffing:

Potato boiled and mashed 2

Green Peas boiled ¼ cup

Mix Vegetables finely chopped 1 cup

(preferably Coli Flower, Carrot, Capsicum)

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Garlic Paste 1 ts

Ginger Paste 1 ts

Green Chilli chopped 1 ts

Fresh Mint Leaves 2 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Black Salt Powder ¼ ts

Mango Powder ¼ ts

Garam Masala ½ ts

 

Corn Flour for coating ½ cup

Oil for deep frying

Home made Green and Red Chutney for serving

 

Method:

For Dough:

Take Refined White Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Add Oil and mix well. Knead semi stiff dough adding water gradually as needed.

 

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Fresh Mint Leaves. When crackled, Add finely chopped Mix Vegetables and Salt. Mix well and cook for 7-8 minutes on medium flame while flipping occasionally. When Vegetables are cooked, add chopped Green Chilli, Garlic Paste, Ginger Paste and mix well. Add Turmeric Powder, Red Chilli Powder, Black Salt Powder, Mango Powder and Garam Masala and mix well. Add boiled and mashed Potato, boiled Green Peas and Fresh Coriander Leaves. Mix well. Remove the pan from the flame. Stuffing is ready.

 

Take a big lump of prepared Dough and roll big round and thin chapatti of it. Spread 2-3 tbsp of prepared Stuffing on it. Roll chapatti to wrap stuffing on it. Cut this stuffed roll in small pieces which will look like wheels.

 

Repeat to finish prepared Dough and Stuffing.

 

Heat Oil for deep frying.

 

One by one, coat all wheel shaped pieces with Corn Flour and deep fry. Turn over occasionally and slowly to deep fry all sides very well. Deep fry to light or dark brownish to your taste.

 

Serve Hot with Home made Green and Red Chutney.

 

Any Doubt whether this is Samosa…!!! Triangular is Traditional…but Wheels are Trendy…

Bread Pudding of Leftover Sweets

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Leftover Sweets                      100 gm

(Kaju Katri, Peda etc.)

Milk                                          1 cup

Cream                                     1 cup

Bread Slices                            10

Dry Nuts mixed                       2 tbsp

(Cashew Nuts, Raisins etc.)

Sweet Bundi                            1 cup

Sugar Caramel for garnishing

 

Method:

Take Leftover Sweet and Milk in wet grinding jar of mixer. Blend it well. Remove it in a pan. Add Cream and put the pan on flame to boil. Stir while boiling to avoid boil over. Boil until it thickens.

 

Cut to remove hard border of all Bread Slices and make square pieces of Bread Slices.

 

Grease baking dish with Ghee or Butter.

 

Arrange half of pieces of Bread Slices on a greased baking dish. Pour half of prepared Sweet mixture all over Bread pieces on baking dish. Sprinkle mixed some Dry Nuts and Sweet Bundi.

 

Repeat to make another layer.

 

Pre-heat oven. Bake for 20 minutes at 180°.

 

After baking, take it in 1 or 2 serving cups. Sprinkle Sugar. Caramelize Sugar with kitchen torch.

 

Serve Fresh and Hot. Also, it can be served fridge cold.

 

After big festive season, all we have some sweets leftover by guests and children.

 

Now you have the simple recipe to make leftover sweets more delicious and sweeter.

 

Enjoy Sweet of Sweets…Pudding of Leftover Sweets…

Mooli ke Parathe / Daikon Paratha

Preparation time 15 minutes

Cooking time 10 minutes

Servings 4 Paratha

 

Ingredients:

Whole Wheat Flour 1 cup

Oil 2 tbsp

Carom Seeds 1 ts

Salt to taste

Daikon (Mooli) grated ¼ cup

Green Chilli chopped 1-2

Ginger Paste ½ ts

Fresh Coriander Leaves 2 tbsp

Dry Whole Wheat Flour for rolling Paratha

Oil for roasting

Curd for serving

 

Method:

Take Whole Wheat Flour in a bowl. Add Oil, Carom Seeds and little Salt. Mix well. Knead soft dough adding water as needed.

 

Take grated Daikon in a bowl. Add little Salt and leave it to approx 8-10 minutes. Then squeeze to remove the water. Add chopped Green Chilli, Ginger Paste and Fresh Coriander Leaves. Mix well.

 

Take medium size lump of dough and make a ball of it. Roll it to thick round shape. Put 2-3 tbsp of prepared Daikon stuffing in the middle of rolled Paratha. Fold Paratha to wrap stuffing. Press it lightly on rolling board and roll again taking care of stuffing not coming out. When needed, coat with Dry Whole Wheat Flour while rolling to make rolling easier and to avoid sticking Paratha on rolling board and rolling stick.

 

Repeat to roll number of Paratha.

 

Pre-heat a non-stick roasting flat pan on low-medium heat. Put one rolled Paratha on pre-heated pan. When base side is partially roasted, turn it over. Apply little Oil on the upper side of Paratha. Turn it over. Apply little Oil on upper side. Turn it over. Make sure both sides are roasted well to ligh pink. Remove it from the pan and put it on a serving plate.

 

Repeat to roast all rolled Paratha, one by one.

 

Serve hot with Curd in a small bowl a side.

 

Enjoy…Tummy Filler…Irresistible…Unstoppable…Mooli ke Parahte…

Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

 

Method:

Heat Ghee in a pan on low flame.

 

Add Poppy Seeds and roast well.

 

Add Milk and boil while stirring occasionally.

 

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

 

Remove it in a serving bowl.

 

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

 

Serve Hot and Fresh.

 

Enjoy Healthy and Energising Almond Kheer.

Tender Coconut Laddu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 5 Laddu

 

Ingredients:

Cream ¼ cup

Sugar ¼ cup

Tender Coconut ½ cup

Coconut Milk Powder 1 cup

Colour Sugar for garnishing

Paper cake cups for serving

 

Method:

Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.

 

If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.

 

Make number of Laddu (balls) of prepared mixture.

 

Coat each Laddu with Colour Sugar.

 

Put each Laddu separately in Paper cake cup.

 

Serve Fresh for better taste. Can serve refrigerated too.

 

Too Tender…Too Creamy…Too Juicy…Just to Swallow…  Tender Coconut Laddu…

Mooli Salsa / Daikon Salsa

Preparation time 5 minutes

Cooking time 5 minutes

For 2 persons

 

Ingredients:

Oil 1 ts

Garlic Buds 5-6

Green Chilli chopped 1-2

Onion chopped 1

Daikon (Mooli) chopped small 1

Capsicum chopped 1

Tomato finely chopped 2

Salt to taste

Fresh Coriander Leaves ½ cup

Tomato Ketchup 2 tbsp

Vinegar 1 ts

Tabasco Sauce ½ ts

Oregano 1 ts

Chilli Flakes 1 ts

 

Nachos for serving

 

Method:

Heat Oil in a pan. add Garlic Buds, chopped Green Chilli, Onion, Daikon and Capsicum. When sautéed, add chopped Tomato and Salt. Mix well. Cover the pan with a lid. Cook on low flame for 7-8 minutes. Remove the pan from flame and leave it to cool down.

 

Then, take cooked stuff in a bowl of chopper. Chop partially.

 

Add Fresh Coriander Leaves, Tomato Ketchup, Vinegar, Tabasco Sauce, Oregano and Chilli Flakes. Chop again well.

 

Top Nachos with this Salsa for better taste.

 

Sparkle the Taste of Nachos with Daikon Salsa…

Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

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