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Friday, January 30, 2015

"Sunset" orange drink


The Sizzle From a Guest Kitchen:

Guest: Devashree Shende-Nampurkar

Doesn't it look like a beautiful sunset in a glass? The pretty hues of orange-yellow make it a perfect drink for any occasion. And let me tell you, this drink was as refreshing and tasty as it looks!!
The tangy orange juice with the bubbly soda, hint of mint leaves and the beautiful color of the grenadine syrup gives the drink it's unique taste and beautiful look.

Devashree,made this super easy and refreshing drink for a bunch of ladies, and guess what ..I was the first one to taste it! It was one of the most refreshing drinks I had especially after a long day at work and and hour long drive.


Here is Devashree's recipe as she describes it:

Ingredients:
Orange juice(medium pulp)
Sprite
salt
sugar
Grenadine syrup
fresh mint leaves
crushed ice

Method:
1) Mix Orange Juice(medium pulp), sugar, salt and mint leaves.
2) Add crushed ice in an empty transparent tall glass.
3) Fill the glass 3/4th with orange juice mixture, top with sprite.
4) Add a tbsp of grenadine syrup.Wait till the syrup settles down.

Serve chilled!





Monday, January 19, 2015

Mukimame (Green Soy) and green peas balls with corn and cheese filling


I am clearly at home today, and doing my most favorite thing...cooking and making something delicious and nutritious at the same time!!


A high protein snack doesn't have to be non vegetarian or boring. These super tasty balls made with mukimame + green beans + oats with a cheesy corn filling made in my favorite "Appe Pan"...will surely make everyone in the family happy:))





Ingredients:
1 cup frozen mukimame
3/4 cup frozen green peas
1/2 cup oats
1/3 cup bread crumbs or 3 bread slices
1/3 cup Sooji (cream of wheat)
3 tsp( Ginger+ garlic+ green chili paste)
3 tsp chopped cilantro
1/2 tsp cumin
Salt
Oil

Filling:
1 cup corn kernels
1/2  cup (Cheddar + Parmesan cheese)
1/2 tsp chili powder


Method:
1) Microwave the mukimame and green peas for 3 mins. Grind them in the mixer along with oats, ginger-garlic- green chili paste and cilantro.
2) Mix the bread crumbs/ crushed bread slices, sooji, salt,cumin and form into dough. You can add more oats/sooji if the dough is loose.
3) Mix corn kernels, cheeses and chili powder
4) Form the mukimame dough into balls and stuff with corn and cheese filling.


4) Heat appe pan on low to medium heat.Add few drops of oil. Place the mukimame green peas balls in the appe pan.Cover with lid.Cook till golden brown on one side.Then flip and cook on the other side with a drop or two of oil.

5) Serve hot along with ketchup/ hot and sweet chili sauce!!



 A tasty and high protein snack with warm cheesy filling ....yummmm ooo!






Friday, November 21, 2014

NOT your usual 'Aloo Paratha'


'Dabeli', has all my favorite flavors and ingredients packed up in small but delicious package! So here is ...Another innovation in my favorite world of Dabeli :)



Here is a short recipe:
Mash boiled potatoes, add 'Dabeli masala' very finely chopped dried cranberries, salt and red chili powder and mix. While making Parathas stuff this mixture in the dough along with very finely minced onion, cilantro and some thin Sev. Roll paratha and roast till slightly brown. Serve with tamarind chutney!! 




Dabeli recipes in different forms:

http://www.my-kitchens-aroma.blogspot.com/search/label/Dabeli













Moist and delicious Banana bread with Cranberries and Almonds


So last week...The highlight of my busy hectic day was .... A slice of home baked banana bread!! So moist and delicious...will easily beat the store bought one!!
It's easy to find joy in small things...the mundane things...and brighten and freshen up your day....the only problem is you should be able to 'look' for such things around you.



I have always loved banana bread and back in India we would make a very rustic version with semolina, bananas and yogurt.
This one, that I baked, received a comment of being a 'Upscalish' banana bread ...and I agree that it looks kind of fancy with the dried cranberries and chopped almonds:)



Method:
Mix together 1.5 cups all purpose flour, 3/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.
In another bowl mash 2 ripe bananas, 1/3 cup oil, 4 tbsp butter, 1 tsp vanilla essence. Add 1/4 cup dry cranberries and chopped almonds.
Mix dry ingredients with wet ingredients. Bake in greased pan at 350F, till golden brown. Takes about 25-30 mins.


Wednesday, October 29, 2014

Vanilla-Dark chocolate "Swirl Burfi"


Mixing and matching flavors that you like into your favorite dish makes the dish even more delectable!! The melt in your mouth pedhas/ burfis made with ricotta cheese are my favorite and a 'have-to -have' for Diwali kind of sweet!
This year I tried a variation of the old recipe.Added vanilla and dark chocolate and made this beautiful 'Swirl Burfi'!!


Recipe:
Ingredients:
425 gm whole milk Ricotta cheese
7 oz Sweet condensed milk\
1 cup dry milk powder
1/2 tsp vanilla essence
1/4 cup Dark cocoa powder
2 tsp ghee

Pistachio and Sugar pearls for decoration

Method:
1) In a non stick kadhai/skillet, melt 1 tsp ghee. On medium to low flame add the ricotta cheese. Stir for about 15 mins. First the cheese will melt and then start getting thick again. This is similar to Khoya/ Khava.
Ricotta can burn easily. So, use non stick skillet and keep the flame low/medium!

2) When it starts leaving the sides of the kadhai,add milk powder. Stir all together. Cook till it starts leaving the sides of the kadhai. This will take about 15 mins or so. The mixture will become thin first and then thick.Add the condensed milk and cook for 5 more mins.

3) Mix well. Take off the gas.Divide into 2 parts.To one part, add vanilla essence.To other add dark chocolate powder.

4) Let it cool. Roll the Vanilla mixture in between buttered parchment paper with a buttered rolling pin.


Layer and roll the dark chocolate layer on top

5) Roll into  a log
6) Slice the log gently with a sharp buttered knife. Place the burfi in a cup cake liner.Decorate with pistachio and sugar pearls.

 The above ingredients yield about about 30 Burfi depending on how big or small you cut them.





" Potli " Kachoris




I love experimenting with different shapes. It can give a dish a whole new look ...and make it look extra special!! For Diwali, I made these lovely looking Potli kachoris with a dry, sweet-spicy filling of coconut,cranberries and other spices. They were a little tedious to make, but they looked and tasted so good..that it was worth the effort!!!

Recipe:
1) Outer Crust:
Make the dough like in:
http://my-kitchens-aroma.blogspot.com/2012/11/treats-for-diwali-baked-bakarwadi.html

2) Make filling:
3/4 cup dry roasted grated coconut powder
1/4 cup dried cranberries
1 tbsp roasted sesame seeds
2 tsp sugar (you can add more)
1/2tsp garam masala
1tsp chili powder (depends on how spicy you want)
1/2tsp Cumin
1 tsp oil
salt
1) Dry roast the coconut powder till golden.Keep aside. 
 2)Heat the oil, add the cumin and sesame seeds,stir for few seconds.Add the rest  of the spices, roasted coconut, cranberries,sugar etc.Mix. This is a dry filling (and so will increase the shelf life of the potlis than any moist filling)

3) Cut out thin strips of aluminum foil and keep aside.

4) Roll out the dough into semi-thin chapati.Cut out circles with cookie cutter

4) Roll out the circles.Place a spoonful filling in the center. Make into a potli by bringing all the sides to the center and closing it with a strip of aluminum foil.



5) Place on greased baking sheet and bake at 325 F for 8-10 mins or till golden brown and crispy.

Unwrap the foil before you eat:)



Tuesday, October 14, 2014

Malpua-Malai Cups




Malpua-Malai Cups

This year for the 'Cooking and Food creativity contest' at the Columbus Ganesh Utsav, one of the competition categories we had designed was 'Dessert Shots'. The participants had to make traditional desserts but present them in a modernized form in form of 'Shots'. There was a superb response, we got to see and taste rabdi-jalebi shots, tri colored kulfi shots etc. They were all lip smackingly delicious!!
For Dussera as I was thinking what dessert to make...I thought of giving the traditional Malpua-Rabdi, a new look. I made the Malpua in the form of cups in the appe pan.The 'malai' filling was made with ricotta cheese.The cups came out crispy and did hold their shape well and with the thick malai filling...tasted delectable!







Ingredients:
For malpua cups in appe pan-
3 tbsp All purpose flour
1 tbsp whole wheat flour
2 tbsp sugar
2 tbsp ghee
3/4 cup milk
1/4 tsp cardamon powder


For Malai filling-
1/2 cup whole milk ricotta cheese
1/2 cup milk
1/4 cup sugar
1/4tsp nutmeg powder
1/4tsp cardamon powder
1/4 tsp saffron warmed in in 2 tbsp milk

Chopped almonds, pistachios for garnishing



Method:
1) Maplua Cups
Mix all the ingredients for the mapua cups. Make a thick batter.Heat the appe pan on medium heat
2) Add little ghee to all the wells. Turn the heat to low.Add 2 tsp of batter in the wells. Spread the batter to the sides of the well to cover the entire well and make the 'cup' shape. Add ghee from the sides. Let it cook till golden brown.Gently remove on a serving platter.









3) Malai filling:
In a non stick pan cook the ricotta cheese with milk  for 10-15 mins till it thickens up.It shouldn't be too runny as it will otherwise make the malpua cups soggy.Let it cook completely.
Fill the filling in pastry bags/ ziplock bag and fill the maplua cups.


4) Garnish with saffron milk and chopped nuts.














Thursday, October 9, 2014

Dabeli Rolls


For my love of Dabeli...I could keep on trying out new looks and reinventing Dabeli with a newer fresher look!
Dabeli....in it's original form is lovely enough, but new fresh looks give it a interesting texture, taste and of course 'modernize' it!

Here is the original form:
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

Dabeli Wrap:
http://my-kitchens-aroma.blogspot.com/2013/10/dabeli-wrap.html

Dabeli Dosa:
All the fillings and fixings of Dabeli wrapped up in a crispy dosa




And now presenting the beautiful ...Dabeli rolls:

Ingredients:
Fillings and fixings of Dabeli
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

1 Store bought Biscuit dough can (Buttermilk or plain)



Method:
1) Roll out the biscuit dough on little flour into oval shape with a rolling pin. Apply Tamarind-Jaggery/date Chutney and put the fillings in the center.
Cut the sides as shown at an angle.


2) Fold the alternate edges on to each other as shown to make the pattern.Press gently to seal edges.


3) Bake on baking sheet as directed on biscuit dough can till golden brown



Enjoy Dabeli in this new look hot look!


Thursday, September 18, 2014

"Vangyache Kaap" / Spicy Eggplant fritters


So, I am the only fan of eggplant at home. 'M' and the kids don't care for it much and so we rarely make anything eggplanty at home. When you don't get to eat something for days or months together...it automatically gains 'special' place and you crave it as if its the 'best' thing in the world ;p
So is the place of eggplant for me these days :)
I took the opportunity to cook this..a very maharashtrian appetizer made with eggplant when 'M' was away on business trip and was enjoying his moms handmade 'Puran Poli' :)


Ingredients:
1 large purple eggplant or 4 medium eggplants sliced thinly and immersed in water
1/2 cup 'Thalipeeth bhajani' ( maharashtrian multigrain flour)
1 tsp red chili powder
1/2 tsp turmeric
salt
oil to fry

Method:
1) Mix the bhajani flour with salt,turmeric and red chili powder. Place in a flat plate.
2) Coat the wet slices of eggplant with the dry bhajani powder.
3) Shallow fry in nonstick pan till eggplant is cooked and turns brownish.
4) Serve hot!