Veggie Bread Cups

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INGREDIENTS:

Bread         - 1 loaf

vegetables         - carrot, beans, cauliflower, capsicum, onion, corn kernels, green peas,                                                       cabbage(any veggies of your choice)

Herbs butter         - for the bread and the veggies

Pepper powder - 1 tsp/as per your taste

Red chili powder    - as per your taste

Salt                 - as required

Cheese cubes         - a few

Oregano         - as required

Chili flakes         - as required

Sauce         - as required

Coriander leaves     - few

Kasuri Methi         - few

PREPARATION:

• Saute the vegetables in herbs butter. You can also use normal butter if you don't prefer the herbs one.
• Add required salt, pepper and chili powder. Stir fry them until they are cooked half way.
• Before you turn off, add coriander leaves and kasuri methi and mix them well.

• Now, flatten the breads using rolling pin and cut them using any sharp lid into roundels. Here I have used wheat bread. 

• Apply some melted butter over the bread and gently make them into cups inside a muffin mould.
• Preheat the oven at 180 deg for 10-12 minutes. Bake the bread cups in the pre heated oven at 180 deg for 7 to 8 minutes.
• Crunchy bread cups are ready.
• Now, add a little pizza/tomato sauce to the bread cups followed by small cheese cubes.

• Add the sauteed veggies and top up with some grated cheese.
• Sprinkle some oregano and chili flakes.

• Bake them again for 2-3 minutes.
• Serve with some extra cheese topping/oregano for a kids version.

Enjoy baking :-)

Stuffed Brinjal Gravy

 IMAGERY:

Learning needs no age bar and here is a recipe which I learnt from my college junior. It is a long time that I prepared this and we all enjoyed having the gravy for our dinner. There is nothing much happy than your kids liking a dish and having a complete food.Thanks to Pooja Bhat for this yummy recipe.

INGREDIENTS:

Brinjal                                -                               10 (tiny ones)

Ground nut                         -                              3 spoon

Sesame seeds                    -                              3 Spoon

Dry Coconut(Grated)         -                              1/2 coconut

Kashmir Chili Powder        -                              1 tsp

Turmeric Powder               -                              1/2 tsp

Garam Masala Powder      -                              1 tsp

Coriander Powder             -                              1 tsp

Cumin Seeds                     -                              1/2 tsp

Onion                                -                              3 big ones

Tamarind extract               -                              from a half lemon size

Jaggery                              -                              a small piece (small lemon size)

Salt and oil                         -                              as required

Kasuri methi                       -                              a few

Coriander leaves                 -                              for garnish

PREPARATION:

• Dry roast groundnut and sesame seeds separately and grind them into a powder. It is good and healthy to use black sesame seeds. Here I have used the white one as my family prefers the white sesame seeds. The black version will be topnotch with the taste.
• Grind the coconut along with turmeric powder, chili powder, garam masala powder, coriander powder and cumin seeds.
• Finely chop the onions and mix it along with the ground powders.Add required salt and the masala for stuffing is ready.

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• Cut the brinjal from the top like a flower. Make sure not to cut the bottom part which will hold the flower shape.
• Fill the brinjals with the onion masala mix.

• Heat a wok and add oil followed by mustard seeds.
• Once it sputters, add the brinjals and leave them for a few minutes so that it starts to change its color.
• Add the remaining masala mix followed by tamarind pulp and jaggery.
• Check for salt and add a little water to cook. 
• Cover and cook this until the brinjals shrink completely and leave off the oil. 

• Add crushed kasuri methi and garnish with coriander leaves.

Serve it hot with Chapatis. Goes well with rice too.

Basbousa Cake

 IMAGERY : 

Basbousa or Harisah is a traditional Egyptian (Middle Eastern) sweet cake. It is made from cooked semolina with coconut, a popular option to add into this pastry. Orange flower water or rose water is also an optional addition to the simple syrup used in the basbousa. Typically, the cake is cut into diamond shape.

The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire. Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century. The battle of Revan, capital of the country, today called Yerevan, gave its name to this famous dessert. It is also called as Nammourah (Namoora in Lebanon) or Hareeseh besides many other names across the Middle East name Basbooseh or Basboosa.

I saw this recipe on a random search in face book. But then when my friend from Kolkata, shared the pic of this cake in whatsapp, I was just tempted to give it a try. This cake was a success in my kitchen and my mom loves this cake. Special gratitude to my dear friend Maitreyee Kar who gave me that kick start to try out. Here comes the recipe which you can take to your kitchen and enjoy :-)

INGREDIENTS : 

Semolina/Rava      -             1 Cup (250ml)
Sugar                     -             1 Cup (250ml)
Baking Powder     -              1tsp
Whipped Curd      -              1 Cup (250ml)
Milk                      -              1/2 Cup
Melted Butter       -              1/2 Cup
Venila Essence     -              1/2 tsp (Optional)
Grated Coconut    -              2 Spoon
Butter and Flour for greasing
Sliced and dry fruits
Sugar for syrup    -              3/4th cup
Cinnamon            -              1 inch piece

PREPARATION:

• Take a bowl and add Semolina, Sugar and baking powder.

• Mix them well and then add curd, milk and melted butter.

• Mix the cake batter with a whisk such that no lumps are formed.
• Add vennila essence and 2 spooon of grated coconut.
• This is optional. But coconut gives a nice taste to the cake.
• Let the batter sit for about 10 minutes.

• Meanwhile prepare the sugar syrup by adding little water to the Sugar. I have added less sugar as I do not prefer too much sweetness. You can even taste it and add the syrup as per your preference.
• Add the cinnamon piece and gently heat it in low flame for about 5 to 10 minutes.
• Once done, You can add Rose essence or any flavored essence to enhance the taste.

Oven Baking :

• Preheat the oven at 180 degrees for 15 min.
• Grease the cake tin with butter and dust it with all purpose flour.
• Pour the batter and bake the cake at 180 degrees for 45 min in the oven.

Cooker Baking : 

• Add a layer of salt in the cooker.
• Keep a hot pot stand in the cooker to place the vessel.
• You can take a regular ever silver bowl to bake the cake in cooker.
• Grease the bowl with butter and dust with the flour.
• Pour the batter and place the bowl on the hot pot stand.
• Pressure cook the cake at low-medium flame for 45 min without whistle.
• Pierce a tooth pick to check the cake.
  
  
  
  
  
• Once the cake is done, transfer it to a plate and add gently pour the sugar syrup over the cake.
  
  
  
  
  
• Decorate the cake with some chopped nuts.
• Yummy Basboussa cake ready :-)
• Sugar Syrup keeps the cake moist and soft.
  
  
  

Carrot Halwa

 IMAGERY:

Carrots are easily available vegetable which we usually use in our everyday cooking. Carrots as we know, has a lot of nutritional value and has lot of health benefits. Here we have a very simple and and easy sweet recipe using carrots. Even though a person does not like carrot as a vegetable or having them raw, one will surely love eating carrot halwa as such is the taste. Lets get started and check out the recipe. Sure that you will go hmmm yumm hmmm with the delicious taste of this halwa.

INGREDIENTS:

Carrot - 250 gm, grated

Boiled Milk - 3/4 L Milk

Ghee - 4tsp

Sugar - 180 to 200 gm (as per your taste preference)

PREPARATION:

• Take grated carrot in a wok and cook the carrots by adding milk to it. 

• Add one part of milk to cook the carrot and reduce the remaining part of milk separately.

• Once the carrots are cooked, add the reduced milk and mix will. The reduced milk gives much richness to the halwa.
• Note that while the carrots are getting cooked, the milk should not completely drain off. 
• Before the milk gets completely drained off, add the reduced milk.

• Add Sugar and stir continuously. Add ghee once it starts thickening.
• Stir and mix until the halwa becomes non sticky and leaves the pan.

• Once it is non sticky, transfer it to a ghee greased plate.
  
  
  

Garnish with some chopped nuts and serve hot.

Blossom Butter Masala (Vaazhai Poo Paneer Gravy)

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 Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a lot of health benefits too!

1. Wards Off Infections 
2. Reduces Free Radical Activity
3. Reduces Menstrual Bleeding
4. Manages Diabetes And Anemia
5. Rich Source Of Vitamins And Minerals
6. Reduces Anxiety

7. Helps Nursing Mothers

Banana Florets are usually used in making foogath and I dont feel that every one likes the taste of Banana Florets. But the health benefits are so good that you must add this in your meal. On such a thought, I came across a gravy pic with banana florets. But the recipe was not given. It was just the image which made me to try a recipe out of banana blossom. The ingredients are of my own selected ones which was a super hit experiment in my kitchen. I have named this as Blossom Butter masal and I have added a few paneer pieces to provide a combo cook recipe. For sure Kids will love this gravy and indeed an easy way to give healthy dish at their table. I have reduced Paneer and have made banana blossoms as the main ingredient. Do try this in your kitchen and give your valuable comments. 

Having all these valuable health benefits, lets jump into the recipe.

INGREDIENTS:

Vaazhai poo    -      6 or 7 sets (the bunch of florets from a single bract)
Tomato         - 7 medium size. Chop and Keep 1 tomato to add directly and the rest for                                                    grinding.
Onion         - 2 large finely chopped. Keep 1/2 onion for grinding
Turmeric powder         - 1/2 tsp
Red chili powder         - 3/4 tsp
Coriander powder         - 3/4 tsp
Garam Masala Powder - 3/4 tsp
Cumin seeds         - 1/2 tsp
Fennel Seeds         - a pinch
Bay leaf                 - 1
Cardamom         - 2
cinnamon         - 1 inch piece
Cloves         - 2
Ginger garlic paste         - 1/2 sp
Cashews                          -      10
Curd                                -       2 sp
Paneer         - 100 gm
Kasuri Methi         - a few, crushed
Coriander leaves         - a few, finely chopped
Salt                 - as required
water          - as required for cooking
Butter         - 2 sp

PREPARATION :

• Heat a small cube of butter in a wok and add cumin seeds, a pinch of fennel seeds,bay leaf, cloves, cardamom and cinnamon.

• Once you get a nice aroma, add the finely chopped onions and saute it till golden brown.
• Add ginger garlic paste and saute until the raw smell leaves.

• I have taken 6 to 7 sets of banana florets. The set I mean here is the ones which you find under each red bract.
• Chop them finely and add put them in water and a little curd added to avoid blackening of the florets.
• Once the raw smell of ginger garlic leaves, add these finely chopped florets. 
• Saute a little and add turmeric powder, a little salt and water for the florets to get cooked.

• Meanwhile grind the tomatoes with 1/2 onion into a fine paste. Also chop the remaining tomato into small cubes.
• Once the florets get cooked you can feel the aroma filling the room. Now add the chopped tomato and saute a little.
• The added tomato should not become mushy. Before it gets mushy, add the tomato onion puree.

• Gently mix and add the spice powders starting from red chili powder, coriander powder and garam masala powder.
• Add required salt for the gravy.
• Add 1/2 cup of water and allow the gravy to cook for 10 mins.

• Grind Cashew nuts with 2 sp curd and add to the gravy for richness and the consistency. Just allow to cook for about 2 to 3 mins.
• Finally add the cubed paneer pieces and just leave the gravy to boil a little. Do not over cook after adding paneer as they might break.

• Once done add crushed Kasuri methi and mix well.

• Turn off the stove and garnish the gravy with some finely chopped coriander leaves and add a small blob of butter before you serve.

  Serve it hot with some hot chapati or roti :-)

Mooli Parata

IMAGERY:

INGREDIENTS:

Raddish                      -           250-300 gm

Wheat Flour              -            400gm

Cumin seelds            -             1/2 tsp

Ajwain                      -             1/4 tsp

Green chili                -             2, finely chopped

Ginger                       -              1 inch piece, finely chopped

Turmeric powder      -              1/4 tsp

Red chili Powder      -              1/4 tsp, as per the amount of spice you need

Garam masal            -              1/2 tsp

Coriander powder    -              1/2 tsp

Amchur powder       -              1/4 tsp

Salt                           -              as required

Coriander leaves      -              a few, finely chopped

Water                        -              for making the chapati dough

PREPARATION:

• Grate the raddish and add a little salt. Just mix and keep it aside. The raddish will leave out water on adding salt. After 10 min, squeeze out the water completely and take the gratings. You can take this water for preparing the dough for paratas.

• Heat a wok and add a tsp of oil. Add cumin seeds, ajwain, finely chopped green chili and finely chopped ginger. 
• Saute a little and then add the grated raddish. Add the spice powders , turmeric, red chili, garam masal, amchur and coriander powder.

• Add required salt and mix well. Remember that we have added a little salt for the raddish initially. So check for the seasoning, add chopped coriander leaves and keep the mixture aside to cool.

• Meanwhile prepare the dough for the parata. As said earlier, you can use the raddish stalk and required water for preparing the dough. 
• Take small portion of the dough, flatten it a little and keep the stuffing in the center. 

• Fold the dough from all the sides and flatten again with the rolling pin. Let the paratas be little thick with good amount of stuffing.

• Cook the paratas on both sides applying a little oil or ghee.
• Serve them hot with thick curd or Khadi.

Potato Halwa

 IMAGERY:

We always search for a substitute when it comes to cooking. And we are all the more happy when a recipe could be a substitute or a replica of another. Here comes such a replica of Badam Halwa, which is made with potatoes. Initially I had a doubt if it will be an exact taste and believe me, if you serve this halwa and say it is Badam Halwa, for sure every one will believe. Such is the richness and taste of this Potato Halwa. One most important tip for making this halwa is that the potatoes should be mashed completely without any lumps so that you do not get even a tiny piece of potato to guess the ingredient.

So here comes the recipe of Potato Halwa. Do enjoy the taste of Badam Halwa through this recipe.

INGREDIENTS:

Potatoes                                      -          250 gm

Sugar                                          -          250 gm, equal as that of the potatoes

Dry fruits                                     -          a few

Unsweetened Khoya                  -          70 - 80 gm

Milk                                            -          1/2 glass

Ghee                                          -          1/2 cup (150gm)

Saffron Strands                          -           a pinch

PREPARATION:

• Take 1/2 glass of milk in a wok. 
• Add equal amount of sugar as that of the potatoes you take. 250 gm sugar for 250 gm potatoes.
• Stir the sugar along with milk till you get one string consistency.

• Now add unsweetened Khoya and mix it without lumps. Upon stirring, the mixture looks like milkmaid.

• At this consistency, add the smashed potatoes and add a pinch of saffron. Note that the potatoes must be smashed without lumps.
• Stir continuously and add ghee little by little as the halwa comes together.

• Add Chopped dry fruits and stir well until the halwa leaves the wok.

• Once the halwa is non sticky, transfer it to a ghee greased plate.
• Serve it hot with a few chopped dry fruits as garnish.