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…

Aachari Daal Open Toast

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Skinned and Split Pigeon Peas ½ cup

(soaked and boiled)

Oil 1 ts

Onion finely chopped 1

Ginger-Chilli Paste 1 ts

Aachar Masala 1 tbsp

(Pickle Masala)

Capsicum finely chopped 2 tbsp

Tomato finely chopped 2 tbsp

Fresh Coriander Leaves chopped 1 tbsp

Salt to taste

Bread Slice 4

Butter for roasting

Ketchup for serving

 

Method:

Heat Oil in a pan. Add finely chopped Onion and sauté.

 

Add Ginger-Chilli Paste and sauté.

 

Add soaked and boiled Skinned and Split Pigeon Peas and roast while stirring occasionally. Roast it until water gets burnt and mixture becomes dry.

 

Add Aachar Masala, finely chopped Capsicum, Tomato and Fresh Coriander Leaves. Mix well. Topping is ready.

 

Take one Slice of Bread. Apply prepared mixture on it.

 

Pre-heat a roasting pan.

 

Roast prepared Bread Slice using Butter.

 

Repeat to prepare all 4 Bread Slices.

 

Serve Hot with Ketchup.

 

Mouthwatering and Healthy Aachari Daal Open Toast is ready to satisfy your un-timely appetite.

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…

Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20

 

This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.

 

It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).

 

Because of its shape resembles with Rose Flower, it is known as Rose Cookies.

 

Ingredients:

Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry

 

Method:

Take Rice Flour in a bowl.

 

Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.

 

Add Sesame Seeds and stir to mix.

 

Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.

 

Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.

 

Heat Oil in another deep fry pan on medium flame.

 

Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.

 

Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.

 

(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)

 

Fry Murukku to light brownish. Flip to fry both sides well.

 

Remove well fried Murukku from the pan.

 

Serve fresh and hot or let it cool down and store to serve anytime later.

 

Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

Shahi Shikanji

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Milk 1 cup

Sweetened Condensed Milk ¼ cup

Saffron threads 3-4

Nutmeg Powder Pinch

Mace Blade Powder Pinch

(Javantri in Gujarati)

Cardamom Powder Pinch

Hung Curd ¼ cup

Milk Cream 1 tbsp

Cashew Nuts pieces ½ tbsp

Almonds chips ¼ tbsp

Pistachio pieces ¼ tbsp

Raisins ¼ tbsp

 

Method:

Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.

 

Then, leave it to cool down and refrigerate for at least 2 hours.

 

Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.

 

Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.

 

Refrigerate it for at least 1 hour.

 

Take it in a serving glass.

 

Garnish with few pieces of Cashew nuts and Pistachio.

 

Serve chilled.

 

Just Chill Out with Chilled Shashi Shikanji…

 

The Royal Gift from the Core State of India…Madhya Pradesh…

Thekua

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

Ingredients:

Jaggery ¾ cup or 150 gm

Ghee 2 tbsp

Whole Wheat Flour 2 cup or 300 gm

Cardamom Powder ½ ts

Fennel Seeds ½ ts

Dry Coconut shredded ½ cup or 50 gm

Oil to deep fry

Clove buds for garnishing

 

Method:

Take Jaggery, Ghee and ½ cup of water in a pan and put it on medium flame and remove from flame when Jaggery is dissolved.

 

Take Whole Wheat Flour in a bowl. Add Cardamom Powder and Fennel Seeds. Mix well. Knead stiff dough adding prepared Jaggery water gradually as needed.

 

Take a small lump of prepared dough, make a ball of it and tap and pamper with palms to shape it small thick round.

 

Put little shred of Dry Coconut in the middle of it and wrap it and make a ball. Press it lightly between two palms to flatten it.

 

Put it in Thekua mould and press to shape it.

 

Repeat to prepare number of Thekua from prepared dough.

 

Just press lightly one Clove bud on each Thekua for garnishing.

 

Heat Oil for deep frying on low flame. Deep fry all Thekua on low flame to dark brownish to make them crunchy. Flip them while deep frying to get them fried well both sides.

 

Serve hot or leave them to cool down and store to serve anytime later.

 

Enjoy Bihari Cookies…Thekua…

Apple Cup Cake

Preparation time 5 min.

Cooking time 10 min.

Yield 12 cupcakes

 

Ingredients:

Apple 1

Sugar ½ cup

Fresh Butter ½ cup

Wheat Flour 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Milk ½ cup

Walnut chopped 1 tbsp

Dried Black Currant 1 tbsp

Walnut pieces for garnishing

 

Method:

Peel an Apple and grate.

 

Take grated Apple and Sugar in a pan and cook on low flame just to melt Sugar. Leave it to cool off.

 

Just melt Fresh Butter and add in Apple-Sugar mixture.

 

Take Wheat Flour, Baking Powder and Baking Soda altogether and sieve. Then, add to Apple mixture and mix well.

 

Add Milk, chopped Walnut and Dried Black Currant and mix well. Cupcake batter is ready.

 

Arrange Cupcake liner on a microwave safe tray. Fill in all Cupcake liner with prepared Cupcake batter to half leaving space in liners to puff up.

 

Garnish each Cupcake with pieces of Walnut.

 

Microwave for 3 minutes at high power.

 

Leave them inside the Microwave to rest for 30 seconds, just half a minute. Then remove out of Microwave.

 

Serve Fresh.

 

What a Healthy Cupcake with Apple Flavour to get out of Boredom.

 

NOTE : IF YOU ARE USING OTG INSTEAD OF MICROWAVE, BAKE FOR 25 MINUTES..

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