"Treats for Diwali"- Baked Shankarpalis

Baked Sweet Shankarpali

Baked "Methi" Shankarpali and Snack flowers

Today it was "Shankarpali Mania" for me..I made 3 types..yes you read it right..3 types of Shankarpali!!! And now I am dead tired even to type:(
I made:
1) "Half Whole Wheat flour and Half Maida" Shankarpali 
(http://www.my-kitchens-aroma.blogspot.com/2012/11/treats-for-diwali-half-whole-wheat-half.html)

2) Baked Sweet Shankarpali (again half whole wheat, half maida)

3) Baked 'Methi' Shankarpalis(again half whole wheat, half maida)

I was reluctant so far about making the 'baked' ones because...first "M' loves traditional sweets done traditional way. Secondly....I hardly make them every 'now and then'...I thought it was OK to indulge once in a year...and third "baked is NOT fat free'. In many baked recipes..the amount of butter used to make the dough is quite a bit and so how much fat are you really saving baking versus frying?? More Saturated fat of butter versus less saturated fat of oil while frying??

Even with all that in my mind....I still decided to try out the baked ones for myself!And I wasn't disappointed in terms of taste and texture!!!! The secret is in keeping the dough cold!! They are still delicious and crispy (M still favors the fried ones though)

Baked Sweet Shankarpali

Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/2 cup sugar ( use little less than 1/2 cup)
1/4 cup unsalted butter (room temperature)
1/4tsp salt
1/2tsp Baking powder
cold water

Method:
Pre heat the oven to 350F
1)  To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder.Mix and rub together to get crumbly texture.Add the sugar and mix
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape.
4) Place the diamonds separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top

Baked Methi Shankarpali and flowers

 I loved their texture and how tasty they are as snacks(even for non Diwali time)!!

Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/4 cup unsalted butter (room temperature)
2 tsp toasted sesame seeds
1tsp Ajwain/owa
3tsp Kasoori methi leaves(dried methi)
1/4tsp Black ground pepper

Salt
1/2tsp Baking powder
cold water

Method:
Pre heat the oven to 350F

1)  To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder and the spices.Mix and rub together to get crumbly texture.
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape or use a cookie cutter to cut out flowers or other shapes
4) Place the diamonds/flowers separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top (actually some burnt a little at the bottom....so keep an eye on them!!!)

"Treats For Diwali"- 'Half Whole Wheat - Half Maida' Shankarpali

Today it was "Shankarpali Mania" for me..I made 3 types..yes you read it right..3 types of Shankarpali!!! And now I am dead tired even to type:(
It all started yesterday..I decided to modify my 'Usual' fried Shankarpali recipe (http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-shankarpalisweet.html) Now, let me remind you...even this recipe has so much less butter than most of the recipes...and still gives crispy Shankarpalis!!!
The secret is in keeping the dough cold....just like they do in pastry dough ...cold milk to knead..keep the dough refrigerated !!

This year...I decided to use "half  whole wheat flour and half all purpose flour" to make Shankarpalis.

Ingredients:
(Measured with  standard 'measuring cup' and 'measuring spoons'.Do not use household drinking cups and eating spoons to measure this recipe.Ratios will change and end product may not come out as good.)

1and 1/2 cups Whole Wheat Flour
1 and 1/2 cups All purpose flour(Maida)
1 and 1/4 cups sugar
2 and 1/2tbsp unsalted butter(about 1/8th cup)
½ cup cold milk (use how much ever is necessary for kneading dough)
1/2tsp baking powder
1tsp Vanilla extract
1 pinch salt
Oil for frying

Method:
1)Bring the butter to room temperature. In a mixing bowl beat the butter (like for cake)
2)Add sugar and mix well
3)Add whole wheat flour,All purpose Flour, salt, baking powder, vanilla etc and knead like chapati dough with cold milk.
4)Keep the dough covered in refrigerator for about 1-2 hrs.( I had to keep it overnight,as the kids didn't let me make them the same day)
5)Knead again with oiled hands
6)Roll out the dough (thicker than chapati) and cut into diamonds
7)Fry in medium hot oil over low- medium flame till golden brown(this is necessary to crisp them up).The shankarpalis will be soft when you take them out.But crisp up once they cool.
8)Drain on paper towel.
9)Let cool. The shankarpalis will be nice and crispy!

Tip:
If for some reason (with any recipe) the Shankarpalis aren’t crispy enough, place them on baking sheet and warm in the oven for 10 mins at 275 F.
Let cool… shankarpalis will be nice and crispy!

"Treats for Diwali"- Oat-Almond Laddoo

Besan ladoos, Rava laddoos, Boondi Laddos.....were the traditional laddoos for Diwali back in Pune.Not that I don't like any of them (I LOVE them all!!) ....I wanted to try out something different and a "Healthier Laddoo" would be a 'Icing on the cake'!!

I have made "Oats Laddoo"  before and they come out delicious.Even the most 'Oat hater' ( my very own M) will fall in love with those. I came across a very nice recipe (http://www.7aumsuvai.com/2012/08/almond-oats-laddu.html ) for a healthier Oats Laddoo.These have Oats, Almonds, yellow moong dal and pistachios. Don't they sound yummy to the core!!

Here is my version of the recipe:
Ingredients:(Makes around 25 laddoos)
1 and 1/2 cups Quick cooking oats
1 cup whole Almonds
1/4cup Pistachios
1/4 cup yellow moong dal
1 Cup Sugar
3tbsp Ghee
1tsp cardamon powder

Method:
1) Dry Roast separately almonds, pistachios, yellow moong dal , oats in a pan, till golden brown.Do not let them burn. Let them cool.
2) Powder each ingredient separately.Powder the almonds till they start oozing oil (this will help in binding the laddoos). Powder the sugar along with cardamom.
3) Mix together all the powders in a mixing bowl
4) Heat 3tbsp Ghee. Pour on to the mixture of powders.Knead well. If it's too dry heat another 1/2tbsp ghee and add to the mixture.
5) Make into rounds by pressing and rolling into laddoos.
Garnish with pistachios if you like. Store in airtight container.

Give your Family a 'Healthy Boost' this Diwali with these Delicious  Oat- Almond Laddoos!!

"Treats for Diwali":Spicy 'Spinach-Garlic' Sev

For couple years now, I have been making Spicy-Crispy sev...and it is one of our favorite Diwali snacks. To do something different this year, I decided to modify my mom's recipe to make this 'Spicy Bright Green " Spinach and Garlic sev! The bright green color is so dramatic and contrasts so well with the other colorful Diwali snacks and sweets! Kids love to snack on this green little finger food...

Ingredients:
2 and 1/2 cup Besan/ Gram flour
3tsp Rice flour
2-3 handfuls spinach ( boiled and pureed to 1 cup) I used baby spinach
3 cloves garlic
3-4 green chilies
4tsp hot oil
1tsp Ajwain/owa
2 tsp ground Cumin powder 
1/2tsp red chili powder
1/2tsp Garam masala powder
Salt
Oil to fry


Sev maker

Method:
1) In microwave safe bowl, place spinach and sprinkle some water.Steam with light lid for 2 mins.Let it cool.Drain water(you can use it to add to soup/rice etc). Puree the Spinach along with garlic, chilies.The puree should come to 1cup.
2) Heat 4 tsp oil.Mix together besan, rice flour, owa, spinach garlic  puree,spices, salt, red chili powder and the hot oil. Knead into a firm dough.This dough is firmer than chapati dough.Firmer dough is necessary for crispy sev. Add little water if necessary to make dough. Divide the dough into 3 equal parts.
3) Oil the Sev maker from inside. Put the 'Sev jaali' on. Thinnest will give crispier sev, but it will be hard to squeeze out the dough. I used 2 jaali sizes.Place the dough in the Sev maker.
4) Heat oil in a big frying pan. Keep the heat to low-medium. Squeeze out the sev in circles in the oil and on both sides.Do not let it brown.It should remain bright green, but still cooked and crispy.

For a prettier presentation, I kept the Sev circles intact, but you can break them up into small pieces!

"Treats for Diwali"- Besan Burfi

With Diwali 2012 soon approaching ....I am going to be posting Diwali Faral recipes on the blog.
Wishing you all a Happy and a Delicious Diwali from TheSizzlingPan!! 

**For more Diwali treat recipes from previous years, check
1) http://my-kitchens-aroma.blogspot.com/2011/10/treats-for-diwali.html
And
 http://my-kitchens-aroma.blogspot.com/search/label/Diwali%20Treats

Besan Burfi /Besan Vadi

 I love Besan laddoo!! It was my favorite Diwali treat since I was a small kid!! I have made besan laddoos, before..and this Diwali I wanted to try out different recipes.So, I thought why not start the "Diwali Faral" by making this "Besan Burfi"/ "Mysore pak"

I found this very nice recipe with step by step pictures on "Sharmis Passions":
 http://www.sharmispassions.com/2011/10/mysore-pak-recipe-deepavali-sweets.html

1)Mine did not come out as 'yellow' as hers, but that may be the difference in the 'Besan' that she and me used.
2) The only difference I did was, to add crushed Pistachio on top of the Burfi to give a festive look!

3)And yes....I probably saved a 1/4 cup of ghee :0( They needed so much of ghee...my hand could just pour out that much lol!!!)  ...that is why there were some tiny cracks on top of the vadis.

4) But all in all..the recipe is  keeper...and a good start to Diwali Faral!!

Mediterranean Panini with Roasted Red Pepper Hummus, Veggies and Feta cheese

From last weeks Halloween party, I had quite a bit of hummus left over. I had made the "Bug Crostini" for the party with Roasted Red Pepper Hummus.(http://my-kitchens-aroma.blogspot.com/2012/10/the-sizzle-from-guest-kitchen-guest.html)

 

 I was running out of ideas to use up the hummus.'S' told me about the "Panera Bread Mediterranean Panini" ,that she has , when she goes to Panera. Last night I pulled together all the Mediterranean ingredients and made this delicious healthy Panini for dinner!!

Ingredients:
4 Sub style rolls (or Use wheat rolls)
8 tsp Roasted red pepper hummus( http://my-kitchens-aroma.blogspot.com/2012/10/the-sizzle-from-guest-kitchen-guest.html)
Fresh baby spinach
sliced olives
sliced cherry tomatoes
sliced red onion
4tsp Feta cheese
few slices of mozzarella cheese
red pepper flakes
ground black pepper

Method:
1) Heat a grill pan on medium heat
2) Cut the sub roll in half. Slather both inner sides with red pepper hummus
3) Arrange the mozzarella cheese,spinach, onion, olives, tomatoes,feta cheese, sprinkle with black pepper and red chili flakes

 4) Toast the sandwich on both sides by applying pressure , till grill marks are visible

 5) Slice in half and serve hot with a soup or salad.A delicious and healthy Panini is ready!!

Spider Web Cookies

These 'Spider web cookies' are so simple to make...even kids will be able to make them for Halloween!!
I made these for the Halloween costume party last week. The dark brown fudge mint cookies(store bought) with the bright orange spider webs[sorry the picture couldn't capture the color so well :( ] made with orange colored icing and a perfect Halloween treat. You can even pass these on to the "trick or treaters' and they will love it!!!

Ingredients:
12 Store bought "Fudge Mint" Cookies
1/4 stick butter (at room temperature)
5tbsp powdered sugar (plus little extra)
few drops of orange color/ red and yellow color(mix 4 red to 2 yellow to make orange color)
few drops vanilla essence
Zip lock bag and icing tip
Toothpick

Method:
1) Mix the butter and powdered sugar till smooth and without any lumps.It should make 'icing' consistency) easy enough to be squeezed from zip lock bag.Add more sugar if needed.
2) Add the orange color and vanilla essence to the icing and mix.
3) Cut the tip of zip lock bag(small enough for the icing tip to come through). Place the icing tip inside.Fill the bag with orange icing.
4) Draw 3 concentric circles on the cookie

5) With a toothpick,starting from the center, drag the toothpick to the outer edge at equal intervals

6) So the same for all the cookies, Clean the toothpick in between

Happy Halloween!!!

Pumpkin shaped Pedhas

'Fall' and Halloween in America ...has "Pumpkin" written all over it. The bright Orange color like the 'falling  leaves'...represents 'Fall' extremely well. With the Jack O lanterns of pumpkin ..no Halloween is complete without Pumpkins...their carvings...cookies shaped like pumpkins...cupcakes with pumpkin color and pumpkin pie. I thought...why not Pumpkin shaped Pedha???? 

I am sure everyone will love to get their hands on these cute little 'Pumpkin Pedhas' at the Upcoming Halloween Party.
For the recipe.....I used the same old 3- minute Pedha recipe ( http://my-kitchens-aroma.blogspot.com/2011/03/sweet-treats-3-minute-pedhascondensed.html) with few modifications-

Ingredients:
1/2 stick unsalted butter at room temperature
1/2 can of 14 oz sweet condensed milk
1 cup+ little Dry milk powder(I used carnation milk powder)
1/4 cup whole milk
1/4tsp Saffron crushed
Liquid Food colors:( Red and Yellow color) or Orange color and green color

Method:
1)  Mix together butter, condensed milk, milk powder in a large microwave safe bowl
2) Warm 1/4 cup milk with saffron.Add to the butter, milk powder mixture.Mix well
3) Microwave for 3-4 minute total, mixing every 1 minute.The mixture will fluff up and thicken as it cooks. Remember to mix every 1 minute.
4) After 4 minutes, if it isn't thick enough to roll into Pedhas, add 2 tsp milk powder, mix. Microwave for 40 secs more.
5) Add orange color drop by drop ( If using Red and yellow to make orange...mix 4 parts red + 2part yellow to get orange color). Mix. Add more to get desired orange color if needed.
6) After cooling, knead well.Roll into small balls of equal size without cracks. You can apply butter/ ghee to your hands to prevent sticking.Slightly flatten them to get pumpkin shape. Make ridges on the sides with a small fork.
For details chk:
http://my-kitchens-aroma.blogspot.com/2012/09/sweet-treats-quick-and-easy-mango-pedha.html

7) Make the Pumpkin stem by slightly pinching the top.
8) Apply green color to the stem with a small brush.Draw eyes and mouth with green color with pointed brush.

Your own little Pumpkin Patch is ready and sure to satisfy any sweet tooth!!

Halloween cake that I baked few years ago:
http://my-kitchens-aroma.blogspot.com/2009/11/pat-cake-halloween-cake.html

Spooky Halloween Pasta! Spaghetti with Worms (Zucchini strips) and Worm eggs(Peas)

Looking for a cool Halloween pasta idea??? Here is one!! A vegetarian Spooky Halloween Pasta...Spaghetti with Worms (Zucchini strips) and Worm eggs(peas)!!!! Sure to scare the scariest of the scariest:))
So this year for Halloween, we are going to have 2 devils ( both E and M as devils), Little 'A' as fairy and me the black cat!! Can't wait for the Halloween party!!

Here is how I made the Spooky pasta:

Ingredients:(Serves 6-8)
1 Pkg Thin Spaghetti
2 Zucchinis cut into thin length wise strips
1/2 cup green peas
2tbsp olive oil
1tsp minced garlic
2tsp butter
1tsp flour
1/2tsp black ground pepper
1/2tsp basil
1/2tsp red chili flakes/  red chili powder
1/2tsp Italian seasoning
4tsp lemon juice
salt
Parmesan cheese for garnish

Method:

1) Cut Zucchini length wise into thin strips.
2) Boil pasta as per packet directions in salted water
3) Heat olive and butter in nonstick pan. Add crushed garlic and flour. Let it cook for few seconds. Do not let it brown.Add the zucchini strips and toss gently
4) Add the seasonings,peas and toss the pasta in.
5) Squeeze the lemon juice and take off the flame
6) Garnish with grated Parmesan cheese.

"The Sizzle From a Guest Kitchen"- (Guest -Ananya Joshi) - Roasted Red Pepper and Garlic Hummus Crostini

It was 'House Warming" at A and A's new house and she had planned a perfect Mediterranean menu for the party! Among the appetizers was this 'Roasted Red Pepper and Roasted Garlic Hummus Crostini". The Grill toasted crunchy bread with the smooth flavorful hummus and fresh veggies on top...was just a perfect start to the Mediterranean meal!
I am not a Big Hummus person...but this hummus was so flavorful and delicious ..that anyone will go in for a second helping!!

 Recipe:
A mentioned that she got the recipe from this site and did slight modifications.
http://www.theperfectpantry.com/2011/03/recipe-for-roasted-red-pepper-and-garlic-hummus-crostini.html
Her additions:
In addition I also used siracha sauce. I garnished it with half cherry tomato and cucumber and drizzled some Mediterranean seasoning.

I loved every bite of this pretty-petite- delicious appetizer!!