Sunday, November 12, 2017

Podi Dosa

My kids love dosa, I try different kind of topping or filling on dosa. My kids love to have cheese or chocolate the most. Not only on dosa, cheese and chocolate flavors taste good on the original crepes ( wheat flour, sugar and egg batter) too. 

For final day of week 2 under the theme " Crepes for all", my dish for the day is Podi Dosa.   South Indians make a variety of podi to go with idly and dosa. Not only idly podi, you can also use coriander podi, curry leaf podi, coconut podi etc...Here goes the recipe........



Ingredients:


Dosa batter 1 cup
Idly podi 1/4 cup
Finely chopped onions 1/2 cup
Finely chopped  coriander leaves
Oil

 For dosa Batter:

Udad dal 1 cup
Raw rice 2 1/2 cups
Chana dal 1/2 cup
Pressed rice 1/2 cup
Fenugreek seeds 10


Preparation:


Wash and soak all the ingredients under Dosa batter for 8 hrs or over night.
Wash again and grind to smooth paste.
Let ferment for 8 to 10 hours depending on the season.
Summers take less time to ferment.


Heat non stick pan and add a big scoop of dosa batter and spread around to make a round shape.
Sprinkle some idly podi and onions all over the dosa.
Add some oil and let cook till dosa leaves edges.
Now sprinkle some finely chopped coriander leaves.
Fold and transfer to serving plate.
Serve hot with any chutney and sambar.


Check to see what my fellow bloggers are cooking for Blogging Marathon 82.


Saturday, November 11, 2017

Beetroot Crepes

Under the Crepes theme I am here today with a bright, beautiful and delicious beetroot crepes. This is a basic crepe recipe with addition of cooked beetroot pulp / paste. You can serve these crepes for breakfast or evening snack or when ever you like to. 

For day 2 and week 2 under the theme " Crepes for all" here goes the recipe of Beetroot Crepes......



Ingredients:


 All purpose flour 1 cup
Beetroot 1 large
Eggs 4
Sugar 1 tbs
Milk 1 1/2 cup
Salt 1/4 spoon
Whipped cream
Chocolate syrup
Preparation:


Except beetroot blend all the ingredients into smooth batter. You can either presser cook beetroot or use raw one.
I prefer cooked beetroot as it gives a smooth texture to the crepe.
If using raw peel the skin off and cut the beetroot into small pieces.
Grind to smooth paste with out adding any water.
If  presser cooking, peel the skin off and presser cook beetroot  for 2 whistles.
Let cool completely, grind to smooth paste along and add to batter.
Now add the beetroot paste to the batter and mix well.
Grease a non stick pan  and drop a large scoop of batter and swirl the pan to spread all over evenly.
Let cook till it leaves the edges, flip and cook on other side.
Garnish with whipped cream and chocolate syrup.




Check to see what my fellow bloggers are cooking for Blogging Marathon 82.



Friday, November 10, 2017

Nutella Crepes with Mixed Berries

A Crepe is a type of thin pastry usually made of wheat flour. Crepes are popular through out France. Crepes are served with variety of fillings sugary or savory.  Sweet Crepes are made with wheat flour where as savory crepes are made of non wheat flours like buckwheat flour. Savory crepes fillings could be cheese, ham, eggs, or any kind of meat.  Where as sweet crepes are filled and topped with nutella spread, whipped cream, custard, sliced or chopped fruits. 

Today we are starting with 2nd week of Blogging Marathon 82. My theme for this week is " Crepes for all time". For day 1 am here with a simple and delicious  Nutella crepes with lots of mixed berries. Perfect to have for breakfast or as a dessert after lunch or dinner. Here goes the recipe........



Ingredients:


All purpose flour 1 cup
Eggs 4
Nutella 3/4 -1 cup
Sugar 1 tbs
Unsalted Butter 4 tbs
Milk 1 1/2 cup
Salt 1/4 spoon
Mixed Berries 1 1/2 to 2 cups
Whipped cream 1 cup


Preparation:


In a blender add all purpose flour, eggs, sugar, salt, milk and melted butter.
Blend until the mixture is smooth.
Transfer to a bowl and let rest for 15 to 20 minutes.
Heat a non stick skillet or pan.
Grease with butter and pour 3/4 to 1 cup batter and swirl the pan to spread all over.
Cook for 2 minutes or till light golden brown to flip and cook on other side.
Remove from pan and repeat the same with rest of the batter.
Now spread 1 to 2 spoons of nutella over each crepe and sprinkle the mixed berries on top.
Fold it into triangle or just roll it.
Top it with whipped cream and serve immediately.


Thursday, October 12, 2017

Oatmeal Cookies

These are one of the healthy and simple cookies made of oats. Adding ground cinnamon adds an extra flavor to the cookies. I have made plain oatmeal cookies today but you can go ahead and add raisins , chocolate chips or any kind of nuts according to your taste to this recipe. This recipe got to the 3rd day of BM 81 for week 2 under theme " Cookies for your sweet tooth". Here goes the recipe.....





Ingredients:


All purpose flour 1 cup
Cooking oats 1 1/2 cup
Butter 1/2 cup ( softened )
Egg 1
White sugar 1/2 cup
Brown sugar 1/2 cup
Baking soda 1/2 teaspoon
Salt 1/2 spoon
Vanilla extract  1/2 spoon 
Cinnamon powder 3/4 teaspoon


Preparation:


In a mixing bowl add white sugar, brown sugar, butter and mix thoroughly to make it into  creamy consistency.
Add egg, vanilla extract and mix well.
Combine flour, baking soda, salt and cinnamon in a separate bowl.
Add this mixture little  at a time into sugar mixture and combine well.
Mix in oats as well and chill the dough for at least 1 hour. 
Preheat the oven to 375 degrees F.
Grease the baking tray or cookie sheet.
Make a small lemon size balls out of dough and place them 1 inch apart on the baking tray.
Flatten each cookie with your fingers or using fork.
Bake for 8 to 10 minutes. 
Remove from oven and allow them to cool for few minutes before serving.



Check to see what my fellow bloggers are cooking for Blogging Marathon 81.



Wednesday, October 11, 2017

Sugar Cookies

Sugar cookie is a cookie made of , main  ingredients being sugar, flour, butter, baking soda / powder  and eggs. They are usually decorated with frosting or sprinkles. They can be given any shape and color according to the festive season. Simple yet delicious sugar cookies are kids and grown ups favorite to have some during snack time along with milk , coffee or tea.

This  recipe goes to the  2nd day of BM 81, for week 2 under the theme " Cookies for your sweet tooth". Here are the ingredients and procedure....




Ingredients:


All purpose flour 1 1/2 cup
Egg 1
Unsalted Butter 1/2 cup softened
Sugar 1/2  cup
Baking powder 1/2 spoon
Salt 1 pinch
Milk 1 spoon


Preparation:


In a mixing bowl add softened butter and sugar, using hand mixer make it to smooth mixture.
Now add 1 egg  and mix, beat it to combine well.
In a separate bowl sift flour, baking powder and salt.
Add the dry ingredients slowly into butter mixture and mix it on a slow speed. 
Divide the dough into 2 and wrap it in a cling wrap and refrigerate for 2 hours.
Remove the dough from refrigerator.
Preheat oven to 375 degrees F.
Sprinkle the surface with some dry flour and roll the dough out to 1/2 inch thickness.
Cut the cookies using cookie cutter  into rounds, stars or what ever shape your want.
Place them on a greased or parchment paper. 
Sprinkle some sugar or any other sugar toppings on cookies.
Bake for 7 to 9 minutes or until they just begin to turn light brown.
Remove and rest them on a cooling rack.
Serve as it is or with some milk or coffee.




Check to see what my fellow bloggers are cooking for Blogging Marathon 81.



Tuesday, October 10, 2017

Red Velvet Cookies

I have tried cake mix cookies earlier too and they turn out to be very soft and delicious. Have made some cookies for our Christmas Party last year and they were a huge hit. Be it any kind of cake mix add some melted butter,  2 whole eggs and toppings of your choice. Mix everything well and bake, as simple as that. Soft and chewy cookies are ready in just few minutes. 

Today we are starting  with 2nd week of Blogging Marathon 81. Posting this yummy Red Velvet cookies recipe  for the first day under the theme "Cookies for your sweet tooth". Here goes the recipe....






Ingredients:


Red Velvet cake mix  1 packet
Eggs 2
Melted Butter
White chocolate chips  1 cup


Preparation:


In a mixing bowl add cake mix, melted butter and 2 eggs.
Mix well with out any lumps.
Now add white chocolate chips and mix gently.
Divide the mixture into 12-15 equal balls.


Place them on a greased  baking tray 
Make small balls out of the dough and place them on the baking tray.
Bake for 15 minutes on 350 degrees F.
Remove the baking tray from oven and let the cookies rest for sometime.
Remove and serve hot or cold with a cup of milk.




Check to see what my fellow bloggers are cooking for Blogging Marathon 81



Thursday, October 5, 2017

Kaju Katli / Kaju Burfi

Kaju Katli also known as Kaju burfi is an Indian dessert made of Cashew nuts and sugar. Kaju Katli  has been in my to do list for a quite some time. Finally I made it for this Diwali. Diamond sweet is one of   my son's favorite sweet, yes " Diamond Sweet " that is what he calls it. The texture was't that smooth that we get in market but the taste was awesome. 

Typically, Cashew nuts are soaked in water overnight then ground it into paste and added to sugar syrup to make a smooth dough. Few people make it in different way, make cashew nuts powder and add to sugar syrup. Either ways you make the taste and texture matters. I have followed the 2nd method as I didn't have much time to prepare this for a potluck party. 

This recipe  goes to the final day of week 1, Blogging Marathon 81 under the theme " Diwali Savories and Sweets". Here goes the recipe......



Ingredients:


Kaju / Cashew nut powder 1 1/2 cup
Sugar 1 cup
Water 1/2 cup
Butter / Ghee 1 tbsp
Edible Silver leaves  to garnish 


Preparation:


In a non stick pan add sugar and water to make syrup.
Cook till 2 string consistency.
Once you see 2 string consistency add ghee, mix well and switch off flame.
Now add cashew nut powder and mix well to get a smooth and sticky dough.
Grease a flat pan and transfer the dough to the tray.
Spread evenly and garnish with silver leaves.
Let rest for few minutes to cut into diamond shape pieces. 
Serve immediately or store in refrigerator for up to 10 days.



Check to see what my fellow bloggers are cooking for Blogging Marathon 81.