Popular Recipes

Thursday, December 22, 2011

"Sweet Treats"- Orange- Almond Biscotti with white and dark chocolate drizzle

My First Recipe for the blog from my brand new Kitchen.It had to be Sweet.... and my favorite- -Biscotti!!!
Love Love Love Biscottis....any flavor and every flavor!!
I tried this combination of Orange and Almonds for the first time and it tasted ..just awesome!!
I found the guidelines for the recipe here....and a 'neat' idea to drizzle chocolate on the biscotti.It was pretty cool to do it this way!

Since I modified the recipe here and there, here is how I made it:
3 and 1/2 cups All purpose flour
5 Tbsps unsalted butter at room temperature
3 large eggs
1/4cup sliced almonds
1/4cup oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
2tsp orange zest
1/4cup orange juice
1tsp Vanilla essence
For Chocolate drizzle:
1/4 cup White chocolate
1/4cup Dark chocolate

1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 350F and grease a cookie sheet.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them. Bake at 350F for 25 mins
5) Slice horizontally or at an angle with a sharp knife.

6) Place the cookies flat on the cookie sheet and 're bake' at 325 F for 10-12 mins until slight golden
7) Let them cool on the cookie sheet it self.
8) Chocolate Drizzle-

1) Microwave white/ dark chocolate chips in a small bowl for 20 secs. Stir and microwave again for 30 secs.
(I tried microwaving the chips in the zip lock bag as told in 'lolfoodie' recipe...but the bag bursted as I was squeezing it while piping the chocolate.)
2)  Fill the melted chocolate in a ziplock bag and press it shut

3) Cut a tiny hole in the bag corner and squeeze the bag to drizzle the chocolate on the Biscotti
You can do white chocolate only or dark chocolate only or a combination of both ...
Dunk and enjoy this sweet crunchy Biscottis with your favorite cup of Coffee or tea....

Wednesday, December 14, 2011

Coming soon...."MyKitchensAroma" from a brand new Kitchen!

A house is made of walls and beams; a home is built with love and dreams.....

We finally moved to our new home...and soon, MyKitchensAroma will be coming from my brand new kitchen:))

Thursday, December 1, 2011

"Sweet Treats"- Eggless Banana Almond Muffins

I was scared of 'eggless' baking till now.I tried to avoid that route when baking.My friend 'S' who baked some excellent cakes, taught me how to bake a 'Eggless Cake' and Viola!! Now I am totally into it!!
Sometimes baking involves 'luck' too, along with the 'technique'. At times my baking just fails...no matter how well I follow the recipe.For now....I can say....baking 'luck' is with me:))
1 and 1/2 cup all purpose flour (sifted)
1/2 cup Granulated Sugar
1 tbsp Honey
2 medium ripe bananas mashed
1/3rd Cup Canola oil
1tsp Baking soda
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar(add few drops less than 1tbsp)
1/2 cup cold water
Sliced almonds for garnishing

1) Preheat the oven to 350F (preheating is very imp). Grease muffin pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.Or use cup cake liners.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix all the wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone.Add the mashed bananas.Mix.Add to the muffin pan till 1/2 full.Garnish with almonds.
5) Bake in preheated oven for 15-20 mins.Do not open the door for first 12 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully after cooling
Enjoy every bite of the Spongy moist banana muffin !!!

Wednesday, November 30, 2011

" Everyday Cooking"- Pulav with Chicken Kheema balls( Kolhapuri Goli Pulav)

I wanted to try this 'Goli Pulav' out for so long!!! Finally last night for dinner I made it and it was a biggggg hit!!!Even my little 'E' and 'A' had it!!! I had 'Goli Pulav' once when I was in Kolhapur and that too many years ago... but the  taste still lingers in my mind!!!
 There they make the Goli /Kheema balls with Mutton Kheema and cook them along with other spices with the rice.I made it with chicken kheema and cooked the kheema balls and rice separately. It came out really well and was lip smackingly tasty!

For Pulav:
1 and 1/2 cups basmati rice
2 and 1/2cups water
1/2tsp Shah jeera
2tsp dried mint leaves
1/4tsp whole black pepper
1 stick cinnamon
4-5 cloves
1 bay leaf
1 star anise
1 tsp turmeric
1/2tsp Chili powder
1 tbsp oil
Sliced almonds
1 Finely sliced onion, fried till golden brown and kept aside.

1) Wash the rice and keep aside for 30 mins.
2) Boil the water.
3) Heat 1 tbsp oil, add the spices and fry few seconds.Add the washed rice and stir for 1 min.
4) Add the boiled water, salt etc and cook for 10-15 mins till the rice is fluffy and cooked. Keep aside.

For the Kheema Balls:

1lb minced chicken/kheema
1 medium onion chopped finely
 1tsp ginger garlic paste
1tbsp chopped cilantro
1tsp chicken curry masala
1/2tsp Kolhapuri Kanda Lasun masala/Garam masala
1/2tsp chili powder
1/4tsp turmeric
1/2tsp cumin-coriander powder
1/4tsp black pepper
1tbsp chopped cilantro

salt to taste
oil to brush hands
 Oil to fry
Optional- 1tbsp chopped mint

1) Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.
2) Brush  hands with oil
3) Take small amount of kheema mixture and roll into cherry sized balls.
4) Shallow fry the kheema balls till golden brown from all sides and cooked through. Drain the oil well and keep aside.

For the baked version:

5) These Kheema balls can be served by themselves as appetizers along with some fried onions...
6) While serving- Mix together the Pulav, the kheema balls, fried onion and garnish with sliced almonds and cilantro.

"Appetizers"- Quick Puff Pastry Cheese Straws

Looking for a quick appetizer or a side dish???? This one is sure to please you!
Puff Pastry is my favorite ingredient to work with.You can make either sweet or savory dishes with it, it readily available in USA, tasty delicious..buttery..flaky and you can mould it into so many shapes and wow your guests...
1 sheet Pepperidgefarm puffpastry sheet
1/2  to 1/3rd cup grated Parmesan cheese
1tsp Italian seasoning
1/2tsp dried Basil
1/2tsp Red chili powder
1/4tsp black ground pepper

1) Thaw the puff pastry sheet as directed.Pre heat the oven to 400F
2) Cut the puff pastry into thin strips with a knife
3) With one end in each hand , twist the strips to get to spiral shape.
4) Mix together the cheese, seasoning, chili powder, black pepper in a large plate
5) Roll the spirals/straws into the cheese and place on baking sheet as you make them.
6) Bake for 15 mins or till golden brown.
7) Serve with your favorite dipping sauce like- Marinara sauce, Sundried tomato Pesto etc.

"Sweet Treats"- My Little MasterChef -Eshan's 'Ice Cream Sandwiches"

My Little Master ChefEshan Thete

This recipe comes from my own Kitchen.....but made by my little 'Eshan'!!! I think I did manage to pass some 'foodie' genes to him and yes... once in a while he loves helping me out in the kitchen.His favorite thing to do.... Roll out chapatis and decorate stuff with sprinkles....and yes...peeling boiled eggs...and DID I MENTION the... Making MESS yet???? Hahhah!
So....since we were not having the 'typical' Thanksgiving meal on Thanksgiving day.....we made our day special and sweet, with these little treats...
I thought this was a fun treat.....kids would love making it....and of course the whole family can enjoy a special dessert!!
For us.... Eshan made these cute sandwiches

4 Cookies (We used oatmeal cookies to 'up' the nutrition)
2 scoops of your favorite ice cream ( We used the black walnut ice cream)
Sprinkles, chocolate chips or chopped nuts etc

1)  Place the cookies in the freezer for 15 mins to chill them.
2) Make a sandwich by placing a scoopful of ice cream on one cookie and covering with the second cookie.
3) Press the upper cookie just a little to make the sandwich compact.
4) Roll the sandwich into sprinkles or chocolate chips or chopped nuts.
5) Done!!!
Enjoy the special treat of crisp crunchy cookies and cold ice cream in between!

Monday, November 28, 2011

"Appetizers"- Bruschetta Bites and Toast with Sweet Ricotta and Pineapple

My favorite appetizer!!!! I already wrote a post on this one before...on how to pronounce it and how I got mad at a waitress when she corrected me ...when infact I was the one who pronounced it right!!
I found this really cute little bread called "Party Cocktail Bread" at Kroger the other day. They came in various flavors like white bread..sour dough etc.But I bought the plain white one.The slices were a perfect size for making 'Appetizer Bites' and looked sooo fancy!
I made two types of appetizers with this bread....Bruschetta and Toast with Sweet Ricotta cheese and Pineapple topping.

8 slices of party cocktail bread
1/4 cup chopped onion
1/4cup chopped  Roma plum tomatoes
1/2tsp Basil(dried or fresh)
1/4tsp black ground pepper
1/2cup shredded mozzarella (fresh is best)(I used Pepper jack)
1 tbsp olive oil
1clove garlic crushed
1tsp Balsamic Vinegar
 Cilantro/parsley or fresh basil for garnishing

1) Preheat the oven to 350 F.
2) Mix olive oil and crushed garlic.Apply liberally on the bread slices.Toast in the oven for 5 mins or so till slightly golden.Let them cool.
3) Mix onion,tomatoes,basil,black pepper and salt.Place a spoonful on the garlic toast

4) Add the shredded cheese on top.Drizzle few drops of balsamic vinegar. Done!

Toast with Sweet Ricotta cheese and Pineapple topping

8 slices of party cocktail bread
1 tsp melted/softened butter
1/4 cup Ricotta cheese
1/4cup pineapple pieces
2-3tsp sugar

1) Preheat the oven to 350 F.
2)Apply butter liberally on the bread slices.Toast in the oven for 5 mins or so till slightly golden.Let them cool.
3)  Mix together ricotta cheese and sugar
4) Place a spoonful of the ricotta cheese on the toast and garnish with pineapple pieces.

Wednesday, November 23, 2011

"Pat a Cake"- Eggless Mango Cake with Simple Glaze

It was our monthly 'Tea party' and it was my turn to host it. I get all excited about cooking and baking for parties...though sometimes I go overboard and exhaust myself out.But after all.... it is worth it...to get together with friends chit-chat,laugh, share stories....it washes all the tiredness out of me!
So for the tea party I planned a menu of ---This Eggless Mango cake with simple glaze, Dabeli (http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html), Bruschetta (recipe coming soon to the blog) , toast topped with sweet Ricotta cheese mixture and pineapples and then chip,cookies etc to munch.

This eggless cake...I tried out for the first time...and it was my recipe!!!! Yipeeeeee!!!! It came out DELICIOUS, moist, soft and tasted sooooo good....I myself can't stop eating it!!
Ingredients: (measured with standard measuring spoons and cups)
(I had doubled this recipe and baked 2 cakes---- one 8 inch round cake and one bundt cake)

1 and 1/2 cup All Purpose flour
3/4th cup sugar
1/2tsp salt
1tsp baking soda
1tsp vanilla extract
1/3rd cup Canola oil
1tbsp vinegar (Add just few drops less than 1tbsp.....it prevents that 'vinegar' taste)
3/4th cup Cold water
1/4th cup Mango Puree( I used Swad Kesar Mango pulp)
1/4th cup (Finely cubed 'Mexican' Mango found in walmart or other grocery stores)

For the glaze
1/2stick unsalted butter
1 and 1/2 cup powdered sugar
1/2tsp Vanilla
2tsp milk

1) Sift the flour, sugar etc separately.Then measure correctly with a measuring cup.Don't over fill the cups.
Pre heat the oven to 350F
2) Mix together dry ingredients-flour, sugar, baking soda, salt etc
3) Mix together wet ingredients- water, oil,vinegar, mango puree, vanilla etc
4) Mix together the wet+ dry ingredients and stir in one direction till well blended
5) Stir in the cubed Mango pieces
6) Mix again.
7) Grease the pans with shortening and dust with flour.
8) Pour in the batter till 3/4th full.
9) Bake at 350 F for 20-25 mins until golden brown.

 10) Let the cakes cool completely before glazing.

1) Melt butter. Mix together vanilla, powdered sugar and milk. Mix till smooth and shiny.
2) Pour over the cooled cake.
Enjoy this mouthwatering moist,Mango--eeee, soft eggless cake either with tea or as dessert!