Cooking Dil Se...!!!

Crispy Moong Dal Chakris...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

During diwali we get fed up eating sweets, so we require some spicy snacks also along with the sweets . So here is one good recipe of moong dal chakri. This chakris are made at my place often, for diwali they are the must. They are very cripsy and spicy. They are also very easy and instant to make.Try them out once and i bet you will enjoy them.

INGREDIENTS:

1 cup yellow moong dal

3 cups maida

2 table spoon roasted white sesame seeds(til)

1-2 table spoon chilli powder

1 table spoon cumin powder

1 table spoon corainder powder

1 tea spoon ajwain powder

oil

salt

METHOD:

Boil the moong dal in 3 cups of water till soft.Take a muslin cloth and put the maida in it and tie a knot.Keep the flour bundle in a cooker vessel or steamer and steam it for around 10mins.Let it cool down.

Meanwhile grind the cooked dal into a paste without using water.When the dough bundle is cooled open it and break it into powder. If its to much hard you can even grate it to get the powder.

Now take the grinded dal in a bowl. Add the steamed maida powder and chilli powder, sesame seeds, cumin powder, corainder powder, salt and ajwain powder.Kned it into a soft dough without using water.Dal already had moisture, so its enough to kned it into dough.

Fill the dough in a chakli press or chakri moulds and press into chakli shape on a flat board or plastic sheet. If the chaklis break, knead the dough well again and press them.Do not forget to press the chakris outer end inwards or else the chakri will open up and break during frying.

Heat oil in a kadai and deep fry thse chakris till golden brown and crisp. Let them cool. Store them in air-tight container. They remain crisp and fresh for 15 days.

Preparation Time : 40 mins

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Besan Laddus...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes, Sweets

Diwali week is goin on in full swing in india now.Preparations for sweets are made one week before only of diwali. Different regions in india have different types of sweets according to the taste and culture of people there. This besan laddus is a sweet made from gram flour, its one of the regular sweet at my place for diwali. I see it every year for diwali without fail from my childhood. They are very soft and tasty laddus.Almond and cashew nuts powder make this laddus more tasty and nutritious.

INGREDIENTS:

4 cups gram flour

2 cups castor sugar(powdered sugar)

3/4 cup almond course powder

3/4 cup cashew nuts course powder

1 cup raisins

1-2 cups desi ghee(pure ghee)

1 tea spoon cardomom powder

METHOD:

Seive the besan properly.Heat a kadai and 1/2 cup ghee to it.When it melts and gets heated add the besan and mix well.Cook on low flame stirring countinously till the raw smell of besan goes and it gives a nice aroma.It takes around 20 mins.Stirring is important or else the besan can get burned.

Now add cardomon powder and almond and cashew nut powder mix well. Remove from flame and let it cool.When the mixture is cooled well add the powdered sugar and mix well.Add 1/2 cup raisins and mix again.

Now add the remaining ghee and mix properly.Make lemon size small laddus and put one raisin each for one ball and press it well. Make round and smooth laddus. If its difficult to make tight balls add little more ghee and make them.

Store in air-tight container. They remain good for about a month.

NOTE: Use of desi ghee is a must as it makes the laddus soft. If you use vanaspati or some other ghee the laddus become hard and even taste gets compromised.

Preparation Time:30 mins

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Chicken Tikka...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes

Chicken or paneer tikka is the most popular north indian starter. Its exotic flavour of chicken cubes marinated in combination of low fat yogurt and spices.This chicken tikka recipe is low fat as its made in microwave without much use of oi/ghee.Its one of my frequent dishes.I serve it with salad and lemon wedges as they serve in some of the restaurants :-)

INGREDIENTS:

500 gms boneless chicken pieces

For Marinade:

1 cup low fat hung curd

2 table spoon lemon juice

few drops of orange colour

1/2 cup ginger-garlic paste

1 table spoon soya sauce

1 table spoon chat masala

1 table spoon garam masala

2 table spoon tandoori masala

1 table spoon oil for brushing

1 table spoon kashmiri chilli powder

1/2 tea spoon turmeric powder

1/2 tea spoon pepper powder

salt

For Salad:

2 cups chopped cabbage

1 cup sliced onion

1/2 tea spoon chilli powder

2 table spoon lemon juice

1/4 tea spoon pepper powder

1/2 tea spoon chat masala

salt

METHOD:

Cut chicken into small cubes.Take the hung curd in a bowl and mix all the ingredients of marinade with it.

Apply it on chicken pieces and refrigerate it for minimum 2 hours or even overnight can be done.

Spread the chicken pieces in a microwave safe tray and place on high rack.Use grill + microwave combination and microwave for 4 mins. Now brush little oil on them and grill for 14-16 mins or until crisp.Reposition in between and apply little oil if required.

For salad mix cabbage and onion slices in a bowl. Add salt and lemon juice and keep for 10 mins till they become soft. Now sprinkle chilli powder,chat masala and salt.Mix and serve with hot tikka pieces.

NOTE: To make hung curd, put normal curd in muslin cloth and hang it for 1 hour so that all the water drips down and it becomes dry.

Add the amount of spices according to your taste buds.

Preparation Time : 30 mins

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Kesari Phirni...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

Phirni is a popular North Indian creamy rice based dessert .Its tastes best when chilled and served. Its the main sweet dish for any function in north india.I had prepared it some days back and it tasted good.i had made it kesari phirni, as the saffron makes this dish extra flavourful. Try it for a change some times.

INGREDIENTS:

1 litre whole milk

50 gms basmati rice soaked

1 cup sugar

1/2 tea spoon kesar strands(saffron)

1/2 tea spoon cardomom powder(or cardomom essence)

1/2 cup chopped almonds and pistachoes

METHOD:

Soak rice in water for 1-2 hours. Grind it using little milk to form a course paste.

Boil the milk in a deep pan.Reduce the flame and let it simmer till it reduces a bit.Add the rice paste to it and cook, stirring countinously to avoid lumps . Keep stirring or else the rice paste sticks to the bottom.

Add sugar and cook till it thickens.Soak safforn strands in little warm milk for some time.Add it to the paste and cook for some time. When its thickened to the required consistency add cardomom powder and remove from flame.

When cooled refrigerate it for 2-3 hours. Serve Chilled.

Preparation Time : 15 mins.

Comments (1)

Stuffed Khandvi(suralichi Vadi)...!!!

Author: Siddhi Shirsat // Category: Evening Snacks

This khandvi or suralichi vadi is a very famous snack in india. Its more famous in gujrati cuisine as well as maharashtrain. In gujrat its called khandvi and is their favourite breakfast and in maharashtra its called suralichi vadi. I had this one some years back and i liked it, it was from one of the famous gujrati sweet shop from panjim. I thought it will be very difficult to make it, so accidently one day i saw its recipe on one of the tv shows.It seemed very easy to me, so i tried it and also did some modifications to it, i stuffed it with green chutney and it tasted superb...my idea worked well, i was happy that i could make very thin and tasty khandvis....

INGREDIENTS:

1 cup besan(gram flour)

1 cup sour curd
1 spoon Maida
1/2 cup finelychopped coriander leaves
1/2 Cup fresh garted coconut
1 table spoon ginger-chilli paste
1 spoon Turmeric powder

1 tea spoon assfoetida
1 spoon Mustard seeds
2 cup Water
Salt to taste

1 cup green chutney
Oil

METHOD:

Mix the bason, maida, beaten curd and water well.Strain it through the strainer that is used for straining flours so that all the lumps are gone.

Now add salt, turmric powder, ginger-chilly paste and 1/2 tea spoon assfoetida to it.In a thick bottomed vessel heat this mixture with constant stirring on medium flame.When this mixture thickens, cook for a while by putting a lid and remove.Stir countinously so that lumps are not formed and mixture do not get burned also.

Dry 3-4 plates and upturn them and keep ready. As soon as the mixture is ready divide this mixture in three parts and spread it on 3 plates to form very thin layer.Spread it using flat bottomed bowl. Spread it very fast before it cools down . Try to spread thin and even layer.Taste of khandiv depends on its thickness.

For seasoning, heat oil and add assfoetida and mustard seeds. Remove when they splutter.

When it cools apply green chutney all over it.We can make two types of khandvis.Choice depends on your taste. Some plates you can apply green chutney and some you can spinkle mixture of coconut and corainder leaves.Spinkle some seasoning on top of this chutney or coconut-corainder mixture.Above pic is chutney stuffed khandvi and below pic is the normal coconut-coirainder spinkled khandvi.

Garnish with remaining coconut-corainder mixture and seasoning.Serve plain or with chutney.

Preparation Time: 20 mins.

Comments (1)

Chholey(Chikpeas) Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This tasty chholey biryani is a real treat for those who love kabuli chana(chikpeas). Many think that this can be used only to made chholey-bhature chana masala or some middle -eastern dips and falafels, But there are many other tasty indian dishes which can be made from them.This biryani is one such dish. Chikpeas spicy mixture is layered between rice and dum is given to enchance its flavour.Go ahead and give it a try,trust me you will just enjoy it.

INGREDIENTS:

1 cup kabuli(chikpeas)

2 cups basmati rice

3-4 bay leaves

2 green cardomoms

1 black cardomom

4-5 cloves

2" cinnamom stick pieces

2-3 peppercorns

1/2 cup yogurt

3 table spoons fresh ginger-garlic paste

3 medium onions sliced

1 big tomato chopped finely

2 teaspoon chilli powder

1 n 1/2 tea spoon garam masala

1 tea spoon home made masala(optional)

1 veg maggi cube

4 table spoon corainder leaves chopped

4-5 mint leaves(optional)

2 table spoon milk(optional)

4-5 saffron stands(optional)

sugar

salt

METHOD:

Soak kabuli chana overnight in water.Next day presure cook it with salt and 4 cups of water.Wash rice in water and drain it. Apply little oil and keep for 30 mins.

Heat a vessel and add oil. Add all the whole masalas and saute them for 1-2 mins. Now add the soaked rice and saute it in it for 2-3 mins. Let them get coated with oil. Now add 1 and 1/2 cup of water and little salt and let the rice get cooked with closed lid on medium flame. When it rice is done keep it aside.If you want you can remoce whole masalas from rice after it gets cooked, so that it does not get to strong flavour.

Meanwhile heat oil in a pan. Add 2 bay leaves and 2 cloves and saute for 2 mins. Now add the sliced onions and fry them till golden brown.Add the ginger garlic paste and saute for 1-2 mins till the raw smell is gone.

Add in the finely chopped tomato and stir till it gets soft.Add yogurt and mix and cook for 1 min.Now add salt,garam masala, chilli powder, home masala,powdered maggi cube and mix well.Add the boiled chikpeas and mix with the onion and tomato mixture.close the lid and cook for 2 mins and remove from flame.

Now the final dum must be given. Take a thick bottomed vessel. Add ghee in it.Add one layer of cooked rice and spread evenly.now add one layer of chikpeas mixture and spread it evelnly on top of rice layer.spinkle some corainder leaves and hand torn pudina leaves.

Again put one layer of rice and on top again one layer of chikpeas mixture and corainder leaves.Now the final layer must be rice. Spinkle corainder leaves and torn pudina leaves on it. Mix milk with saffron strands and spinkle on it. Also Spinkle 1/4-1/2 cup of water on it.

Heat a big tawa. Keep this vessel with layers on it and close this vessel with a tight fitting lid. Seal the edges with the dough and cook on low flame for 15-20 mins.

Remove the seal only at the time of serving. Serve hot with raita.

Preparation Time : 40 mins.

Comments (2)

Tangy Paneer Rolls...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Paneer Dishes

This is a very spicy and quick roll...perfect to carry outside for picnics or as lunch. It gets ready in no time and is a very filling dish.Here paneer is marinated with yogurt and spices which gives it tangy and spicy taste.

INGREDIENTS:

1 cup paneer cubes(cottage cheese)
½ cup tomatoes, deseeded and diced
½ cup capsicum diced
oil

For Marination :

1/4 cup curds beaten

2 n 1/2 tea spoon chilli powder

1/2 tea spoon turmeric powder

2 tea spoon ginger-garlic paste

1 tea spoon besan

1 tea spoon chaat masala

1 tea spoon kasoori methi

1 tea spoon garama masala

salt

For Outer Covering:

1/2 cup wheat flour

1/2 cup maida flour

milk

salt

oil

METHOD:

Combine all the ingredients of the outer covering and knead into a soft dough using only milk.

Mix all the ingredients of the marinade in a bowl.Coat paneer cubes and tomato mixture in it and keep for 15 mins.

Heat a pan and add oil.Add capsicum and saute for 2 mins.Then add the paneer mixture and saute over a high flame for 4 to 5 minutes, stirring occasionly.Take care so that paneer pieces do not break.Cook till panner is done. Sprinkle little salt and kasoori methi and remove from flame.

Make balls of the kneded dough. Roll out thin chapatis.Cook each chapati on a tava on both sides using little oil. Keep aside.

Spread required of the filling in the centre of each chapati and roll up tightly.If required cook the rolls on a hot tava using butter till they get crispy.

Preparation Time: 20 mins

Comments (1)

Mushroom White Sauce Bruschetta...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Italian Dishes, Mushroom Dishes, Starters

Well this recipe came into existence cause of my wierd imagination. I like white sauce and i observed that mushroom tastes well with white sauce as they compliment each other well.And the idea of keeping it on toast came from the concept of Bruschetta.Bruschetta is an famous italian snack.It consists of grilled bread with olive oil, pepper, cheese etc. Variations may include toppings of meat, vegetables, beans, Bruschetta is usually served as a snack or appetizer. I named this dish bruschetta as it was similar to it but with little modifications made by me.I made them and they tasted superb. Everyone who tasted it liked its taste and asked me the recipe also:-))

INGREDIENTS:

2 cups chopped button mushrooms

3 cups milk

1 medium size finely chopped onion

15 bread slices

2 table spoon butter

2 table spoon cornflour

1 cup grated cheese

1 tea spoon oregeno

4 table spoon butter

extra virgin olive oil

1/2 tea spoon pepper powder

1 table spoon cilantro

salt

METHOD:

Heat a pan and add two table spoon of butter,when its melted add mushroom pieces and fry them for 3-4 mins till soft.

Heat a kadia, add butter, when its melted add Garlic pieces and fry till they turn light golden and leave aroma.Now add choped onion and saute till soft and light brown.Now add cornflour and keep stirring countinously for 2 mins till its raw smell goes . Now add milk and keep on stirring till thick, avoid lumps.

when its thick enough. add pepper powder and salt. Add fried mushrooms and mix well.Add grated cheese and mix well. Add oregeno and remove from flame.

Now take the bread slices. Cut them in round shape using a sharp edge bowl. You can use the bread without giving it round shape also.

Heat a non stick tawa, add butter or olive oil and fry the bread slices till golden and crisp on both sides.You can even toast them in a toaster.

Take each toast and put mushroom mixture and garnish with cilantro.Serve Hot.

NOTE: If you want mushroom mixture to be more spicy, you can add some chilli flakes to it.

NOTE: To get the authentic italian bruschetta taste using olive oil to toast the bread slices is a must.

Preparation Time: 15 mins

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Coconut Macaroons...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Dry Snacks

Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection.Macaroon cookie biscuits often use egg whites (usually whipped to stiff peaks), with ground or powdered nuts, most commonly coconut but sometimes almond. Almost all recipes call for sugar, which caramelizes and provides body and a smooth, moist texture to the macaroon.A coconut macaroon is a type of macaroon most commonly found in the united states, although invented in Scotland.It is a conventional macaroon with a distinct coconut flavor and containing shredded dried coconut.I found this recipe on net and found it interesting, so googled and got more info and decided to try it soon. Last week had tried them and they were realy tasty.They were contrast of a crispy exterior to a soft and chewy interior.

INGREDIENTS:

2 n 1/2 cup freshly grated coconut

1/4 cup maida

3/4 cup castor sugar

2 egg whites

1 tea spoon vanilla essence

1/4 tea spoon salt

METHOD:

Sun dry the grated coconut for 2 days or if sundrying is not possible, microwave it on 100% power for 3-4 mins till it dries with stirring in between for 2-3 times.

Take the egg whites in a stainless steel bowl, and place it over a saucepan of simmering water.Add sugar and salt and whisk together. When this mixture is warm to the touch, and nice and creamy, remove from heat.Be carefull so that the egg white do not get cooked.

Stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Add more coconut if required, to adjust its thickness, it shoud be firm not watery. All the coconut must be coated well with the sugar and egg mixture.

After refrigeration when this mixture become firm enough, grease a baking dish.Place each table spoon of this mixture on the greased baking tray ,spacing several inches apart.No need to give shape. Heap of one table spoon mixture is enough to give the traditonal macaroon shape.

Preheat the oven at 180 degrees for 10 mins.Bake this macroons at 180 degrees for 15-20 mins or until they become light brown.Place on wire rack to cool.

After cooling store in a air-tight container.This cookies remain good for more days if refrigerated. Infact they taste more good after 1 or 2 days when all the flavours are infused.

NOTE: For a different taste the bases of this macoorns can be dipped in melted dark chocolate and refrigerated.

Preparation Time: 25 mins

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Kothambir(coriander) Vadi...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Quick Dishes

This days people are become more calorie consious, so many prefer to eat less oily stuff to avoid more calories. But at the same time this less calories food must also be tasty as well as healthy. Steamed food is one of the good options to avoid less calories. Today i am posting corainder vadi , which is a very tasty and healthy steamed snack.Its most popular in gujrati cuisine.Its so simple that it gets ready in just 8-10 mins.

INGREDIENTS:

3/4 cup besan(gram flour)

1/2 cup choppped fresh corainder leaves.

3 tea spoons ginger-garlic-chilli coursely grinded

1 tea spoon red chilli powder

1/2 tea spoon turmeric powder

1 tablespoon roasted til

3 table spoon grated coconut

1/2 tea spoon baking soda

For Seasoning(Tadka):

2-3 tea spoon oil

1-2 tea spoon mustard seeds

4-5 curry leaves

2- slitted green chilles

3-4 cloves of garlic smashed

METHOD:

Mix all the ingredients in a bowl. Add water to make a thick paste, but it must be able to flow a little.

Grease a microwave safe dish.Pour it into it, and put it in microcooker with liitle water below and and microwave at high power i.e 100% power for 5 mins.Give a standing time of 2 mins.

Remove from it and cut into pieces. For the tadka heat oil in a small kadia, add mustard seeds, when they pop add green chillies, garlic and curry leaves. Fry till they turn crispy.

Pour it on the corainder vadi pieces. Garnish with chopped corainder leaves and serve.

NOTE: If you want to steam it on gas insted of microwave, Steam it in cooker for 20 mins.

Preparation Time: 10 mins

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Paneer Butter Masala(Paneer Makhni)...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Paneer Dishes, side Dishes

This is one of the most popular paneer dish in the north indian cuisine menu of indian restaurants. Many consider it very difficult to prepare this dish at home. Even before i had a idea that its very difficult to prepare it, specially its rich creamy gravy. But i just went through the recipe and came to know the basic idea and tried it with my addons and modifications and i could not believe that the dish was ready in just 30 mins.It was damn tasty, i was happy that i could make its taste very similar to its taste in a fine indian restaurant:-))

INGREDIENTS:

200 grams paneer cubes

4-5 medium sized onions

4 tomatoes( or 1 cup tomato puree)

3/4 cup cashew nuts

2-3 cups milk

1/2 cup fresh cream

1 table spoon kasuri methi(dry fenugreek leaves)

2-3 bay leaves

5-6 cloves

15-20 garlic cloves

2" ginger

2 table spoon kashmiri chilli powder

1 tea spoon turmeric powder

2 tea spoon corainder powder

4 tea spoon garam masala powder

5-6 table spoon butter

salt

sugar

METHOD:

Soak cashew nuts in water for 2 hours. Grind them to a paste using milk.Skin the onions and blanch them in hot water for 4-5 mins, then puree them along with ginger pieces and garlic cloves to form a paste.

If not using a tomato puree then blanch tomatoes, peel and deseed them and form a puree.Add little sugar and salt and heat it for 3-4 mins till thick.

Take 2 table spoon of butter and heat in a pan for 2 mins, the saute the paneer cubes in it till light golden brown.If the paneer cubes are not soft follow the procedure below or else you can use them directly. Now take 2 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins to soften.Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 table spoon of butter in a pan, add the bay leaf and the cloves, then add ground onion, ginger and garlic pastic and saute till light-brown. Add kashmiri chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.Add milk and let the gravy become thick.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire.

Add reamaining butter and fresh cream and serve hot with nan, paratha or jeera rice.

NOTE: To get a bit sour taste to the gravy you can add 1/2 cup of yogurt.

Use the quantities of spice powderes according to your taste.

Preparation Time:30 mins.

Comments (1)

Veggie Supreme Pizza...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

Pizza is a world popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. I like to make different pizzas at home. You get pizza base outside, but i prefer to make pizza base at home as it turns very tasty.The pizza sauce also i prefer home made rather then using ketchup as it enhances the taste of pizza more. This veg pizza is the most common pizza which i make .

INGREDIENTS:

For Base:

1 n 1/2 cup maida(all purpose flour)

1 tea spoon active dry yeast

1 tea spoon sugar

salt

3 table spoon olive oil

For Toppings:

5-6 babycorns sliced vertically

2 green bellpepper chopped horizontaly in rings

7-8 mushrooms sliced

1 small onion sliced in rings

1/2 cup sun dried cherry tomatoes

4-5 olives

1 n 1/2 cup grated mozerella cheese

For Sauce:

1 onion chopped finely

8-10 garlic cloves chopped

1 cup tomato puree

1 cup tomato concasse

1/2 tea spoon fresh pepper

1/2 tea spoon chilli flakes (or chilli powder)

4-5 fresh basil leaves

2-3 fresh oregeno leaves

1/2 tea spoon dry oregeno

pinch of sugar

salt

olive oil

For Seasoning:

1 tea spoon dry oregeno

1 tea spoon chilli flakes

salt

METHOD:

In about 1/4 cup of warm water, add sugar and salt.Add the yeast, slightly give a shake to the bowl and leave it for about 5-8mins. By this time the yeast becomes active and you can see a kind of froth.

Take flour in a bowl and add yeast mixture and kned into a dough using water, add little olive oil and kned more like chapati dough. Make a ball and close with a damp muslin cloth and keep covered for 1 hour.

The dough will become double in size.Apply a little more oil and kned the dough to remove excess air and keep covered again for 30 mins.Make two balls of the dough.Roll each ball into a round using a rolling pin. This makes two pizza bases of 6 inches.

To make pizza sauce, heat olive oil in a pan. Fry chopped garlic for 1-2 mins then add chopped onion and saute it till it becomes soft. Now add the tomato concasse and tomato puree. Stir and cook till it boils. Add salt, chilli flakes and sugar. Tear the fresh basil and oregeno leaves in hand and add to it.spirnkle pepper powder and dry oregeno and remove from flame.Let it cool a bit.

Now take the rolled pizza base.Spread a thick layer of prepared sauce on it. Add the mushrooms,bell pepper , onions and sundried tomatoes. Add babycorns and rest of the remaining topings . Add the quantity of topins according to your choice. sprinkle little salt on it. finally spread the grated cheese on it.

Preaheat a oven on 210 degrees and bake it for 25-20 mins. I used microwave to bake it so i preheated it and baked it in convection mode at 210 degrees for 20 mins.

For making seasoning mix chilli flakes, oregeno and salt and sprinkle on hot pizza.Serve by cutting into pieces.

NOTE:For more healthy pizza you can use 1/2 quantity on whole wheat flour and half quantity of maida.

You can add topings of your choice like sweet corns, eggplants etc

Makes 2 pizzas of 6 inches each

Preparation Time: 30 mins.

Comments (0)

Orange Dryfruit Cookies...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Dry Snacks

I love baking very much this days, specially cakes or cookies.I search different recipes and try them and happy to say that 99% of them are succesful. Recently i came across a cookie recipe which was orange flavored. first i thought they must have used some artificial orange flavour to flavour those cookies, but i was wrong. That recipe contained orange zest. I had heard lots about using different citrus fruit zests in different types of desserts, but never heard of using it in some cookie. So i got curious and decided to give it a try and believe me those cookied tasted awesome, specially the taste and flavour of orange zest was very nice.Till now whoever i have given the cookie to taste have loved its flavour:-))...Thos who do not know what is zest and how to remove it from citrus fruits check here. Zest is not used in india as widly as it is used in other countries like us and uk.I realy loved the idea of using zest here, as using natural flavour is always better then using artificial one.

INGREDIENTS:

1 cup all purpose flour

1/2 cup castor sugar

3/4 cup vegetable margarine(at room temperature)

zest of one orange

1/4 cup cashewnut powder

1/2 cup chopped dryfruits(cashews, almonds,pistachoes)

1 tea spoon baking powder

1/4 tea spoon salt

METHOD:

mix sugar and margarine in a bowl and beat them till they get mixed well.Seive together baking powder, salt and flour 3-4 times so that they get mixed well.

Now add the flour mix to the beaten sugar and margarine. Add orange zest, cashew nut powder and dryfruit pieces.Mix it well.

Grease a baking tray. Make small lemon size balls from the dough and keep them on baking sheet or greased tray leaving enough space between two, atlest 2 inches gap shoud be there. They almost double in volume when done, so leaving a gap in between is a must.

Preheat a oven to 180 deg. Bake them for 15-20 mins in 180 deg in oven or 180 deg at convection mode in microwave.Bake till they turn light brown.

Cool them on wire rack for 30 mins till they become crisp. Store them in a air-tight container. They remain fresh for about 15 days.

NOTE: 1/2 beaten egg can be added to this recipe to get a glossy texture and different taste.

Preparation Time:30 mins

Comments (0)

Coconut Mango Delight...!!!

Author: Siddhi Shirsat // Category: Desserts

This coconut mango delite is a treat for those who love mangoes very much. This days its difficult to find mangoes, so i made it using canned mango pulp.The flavour of coconut combined with mango gives it a rich taste and flavour.

INGREDIENTS:

1 cup canned mango pulp

1 cup coconut milk

1 n 1/2 cup milk

1/2 cup milk powder

1/2 cup sugar

1/4 cup chopped cashew nuts

2 table spoon small coconut pieces

2 table spoon ghee

METHOD:

Heat a wok and add butter. when it melts add cashew nuts and coconut pieces.Fry them till light brown in ghee.Remove them and keep.

Mix milk and milk powder properly.Heat it in a vessel. When it starts boiling add mango pulp and stir.Let the mixture boil again.

When the mixture got boiled again add coconut milk and stir well. Add sugar, fried cashews and coconut pieces and mix.

Cook till the mixture thickness and get a setting consistency.Remove from fire and let it cool.Refrigerate it to set for 2-3 hours.

Serve chilled.

NOTE:If fresh mangoes are available remove their pulp and use instead of canned pulp.

Add the amount of sugar according to your taste, as canned mango pulp already contain little sugar. So adjust it accordingly.

Preparation Time: 15 mins.

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Pumpkin Pakodas...!!!

Author: Siddhi Shirsat // Category: Evening Snacks

It has been raining very heavily in goa this days...so when it starts raining most of us prefer to gorge on hot pakodas and sip piping hot coffee or tea. So i also decided to enjoy hot pakodas with masala tea. Onion pakodas are always common so i thought on making some different pakodas, so this is how my this pumpkin pakodas came in existence. I had heard many times that pakodas can be made from red pumpkin, but never had got any recipe so i invented my own and they were realy tasty and crispy.As i always like spicy food, i had made them very spicy to adjust to our taste buds.

INGREDIENTS:

1 cup grated red pumpkin

1 cup chana dal

1 tea spoon chopped ginger

2-3 green chillis

5-6 garlic cloves

2 tea spoon chilli powder

1/2 tea spoon garam masala

1/2 tea spoon cumin powder

1/2 tea spoon corainder powder

salt

oil

METHOD:

Soak chana dal in water for 3-4 hours. Drain all the water and grind it without any water to a course paste.Grind chillis, garlic and ginger to a paste.

Take the grinded chana dal paste in a bowl. add the ground chilli,ginger and garlic and all the other spices and salt. Mix it well.Now squezze the grated pumpkin to remove its water and mix well with batter.

Heat oil and make pakodas and deep fry them on low flame till brown.

Serve with chutney or sauce!

NOTE: Add grated pumpkin just before frying pakodas only or if added before it tends to leave water and spoil the batter consistency.

Preparation Time:15 mins

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