Sunday, January 31, 2010

Blueberry Cupcakes


Hi....We r in February ,2010...hmmm...i feel like days are flying off....and i too,just packing up to go back India...So as to celebrate...Vah chef is back in posting videos...you can subscribe to vahrehvah.com,so that u get the email alerts once he uploads his videos...NRIs or People who lack on recipes,time to inspire now :)...

I am inspired to cook by many people,But I inspired to bake just cos of few girls who rocks... I tried many recipes from different blogs,they are just awesome...I liked smitha's black forest cake and ria's collection...People have the wrong belief (MYTH) that cake is all about butter...Try ria's vanilla sponge gateau...Baking is as easy as riding a cycle,until u set in a balance....Today,i am sharing the blueberry cup cake recipe by gulmohar from rocky mountain....

The recipe is simply great...
I made this tiny miny cupcakes,just came out perfect..Dont forget to sprinkle the brown sugar..



Few were asking me whether i used store-bought dough for cinnamon rolls...I didnt buy anywhere,i made it from scratch.. i have updated few more pics...

Friday, January 22, 2010

Pepper Rasam

Hi..I already posted how to make simple quick rasam here, this is my fav version..








Ingredients
Tamarind paste-1 Full tsp
Water-1+half cup
(I checked with MTR brand,u add more at the end,if it tastes more tangy)
Turmeric powder-half tsp
Salt-Quarter tsp
Coriander leaves-Quarter cup
(Cut the coriander bunch with stem part)
Asafoetida-two pinch

To Grind
Pepper-1 tsp
Cumin-1/2 tsp
Garlic-2-3 cloves

To Season
Mustard Seeds-1 tsp
Red Chillies-2 nos(stems removed n unbroken)
Cumin-half tsp
Tomoto-1 (chopped)
Oil-1 tsp




Method
1.In a pan,Fry mustard seeds,cumin and Tomato in oil
(Tomato need not to fry completely)
2.Mix tamarind paste and water..If u taste it,it should be mildly tangy,if not add little water.
3.Pour the tamarind water to pan,add rest of the ingredients soon
4.Allow to boil ,when rasam bubbles on top,switch off the flame
Coriander stems gives good flavour to rasam..Try it
5.Grind cumin,pepper and garlic coarsely,add it to rasam when its boiling
6.Can also grind with green chillies or one tomato

U can also make balls of cumin-pepper-garlic paste on air tight container and store it in fridge

This rasam will be healing food for flu patients

Saturday, January 16, 2010

Cinnamon Rolls n Sweet Rolls





Cinnamon Rolls??...Is she bought it ?....really made it??!!!...I know what u might be thinking(doubting) me...I didnt buy anywhere,but just made it with my own..I been searching for breakfast ideas,where my hubby never have indian food in the morning..It was quit boring to have breads and corn flakes..I was keen to stuff something else in his sandwich covers in my sleepy mornings..I found some good cinnamon powder here...Obviously we love the flavor ,wont we?..
 I already made an attempt of cinnamon rolls,which was success full and scored loads of tips for u...Its really fun making it ..

Here is the recipe
For the dough
2 cups- Whole Milk
1/2 cup -Vegetable Oil
1/2  cup -Sugar
1  pack -Active Dry Yeast(7 gms)
4 cups + half cup All-purpose Flour
1/2 tsp- Baking Powder
1/2 tsp- Baking Soda
1/2 tsp Salt

To make layers
Plenty Of Melted Butter
1 - cup granulated sugar
 10 gms-Cinnamon powder

Flour to dust

Method
1.Mix Sugar,Milk and Oil and Boil it for 5 minutes

2.Cool it to Lukewarm temperature,add the yeast and rest it for 10 minutes

3.Add 4 cups of flour to it and mix to a dough,rest it for 2-4 hours(The dough doubles in size,so keep it in bigger bowl and cover it with towel/napkin)

4.Mix half cup of flour ,baking powder,baking soda and salt.Add this flour little by little to dough and knead it well(dont worry,if ur dough is too sticky).

5.Store the dough in fridge for overnight and can bake it for next two days
6.The dough will be bigger in size,u can punch it once in a while(or when u r angry)





Get ready with the dough,Sugar,Ground Cinnamon and Butter(at room temp)


Time to play
Choose a wide clean space,spread some flour generously,roll the dough(i divided the dough into two) upto an inch thickness in rectangular shape evenly..If u make thin spread ,ur rolls will break while baking..


Apply some butter generously


Sprinkle Some Sugar,i used Quarter cup


Some cinnamon


Roll the dough firmly and donot press/pull it


Pinch both the sides and seal them,Cut the roll with pastry threads or thin knife.The reason is while the roll gets a cut with knife,the shape shouldnot change and layers doesnt stick to each other..
I found pizza cutter is best to cut the rolls


Dont press the dough at any point,move the rolls to flour dusted tray.If u have non-stick tray ,use it since cinnamon powder and sugar could stick to bottom while baking.Rest them for 15 minutes while pre-heating the oven for the same time...

Bake these goodies for 35 minutes at 350F degrees


I baked another set of dough with dry fruits..hmm...
Roll the dough,sprinkle some sugar,dry fruits(dust them with flour,thou i missed it) and chocolate chips(y shdn't i?)

Before rolling over these goodies,the dry fruits can move along,so i gave a press with my spatula..


While making the cut,hold a hand back of the roll to make it easily and the goodies wont spill out


Place the rolls with enough space on a tray


Bake them for 25 minutes at 350*F


Here u go..

Happy weekend

Sunday, January 10, 2010

Kung Pao Chicken

    


I been to Panda express recently,had yummy food...I am not big fan of burgers and fast food..I never felt so happy with many US food joints,it never suited my taste buds(???!!)...But American-Chinese rocks..They cook instantly and serve with lots of veggies(good ,isn't it?)...I bought kung pao chicken and fried rice...Soon i wanted to have again,i tried it at home..It was three fourth of its original taste

Kung Pao Chicken
Chicken breast-2 lbs
Peanuts-1 cup
Long Red Chillies-5
(i used round,since i didnt have it)
Sesame oil-2 tsp+ to deep fry
Any cooked Veggies-1 cup
Dark Soy Sauce-3 tbsp
Oyster Sauce-half tsp
(if u add more,it sours)
plum Sauce-half tsp
Rice Vinegar-1 tsp
Sugar -half tsp
Pepper-1 tsp
Egg-1
Cornflour-2 tbsp
Chicken stock-1 tin
(Can substitute with water)
Spring Onion,chopped-1 cup

Method
1.Cut chicken pieces into half inch size
2.Mix egg,1 tbsp of soya sauce and  cornflour to chicken
3.Rest them for a while,by mean time,Roast the peanuts in oil and keep aside
4.In sesame oil,fry red chilli until brown and save the oil
5.Mix the chicken stock,all the sauces,pepper,sugar and salt
6.Deep fry the chicken in oil
(u can also shallow fry the chicken)
Before U r going to serve
7.Saute Spring onion,veggies,chicken in oil and add the chicken stock
8.When the sauce dries,add the peanuts n red chillies
Serve Hot

Its li'l hard  to make kung pao chicken,but tastes great..Really play a good appetizer for dinner or before any meal..



Monday, January 04, 2010

Carrot Halwa-Low Calorie





Welcome 2010...hi guys,hope u had great hols...I am stepping into new year,with lots of desires and wishes...Hope god heals n clear all our hurdles and make our way smooth and safe...Even  if it is not,please make us strong....

I actually make this carrot halwa(gajar ka halwa) very often,because i luv it..simply i luv it..In many places,they serve this halwa,all the ghee/oil drooling out..The most hot dessert,tastes heavenly when u have it with vanilla icecream....hhmmmm....
I am too late to post this recipe,as many of blogs have it long time ago...But i am in my own way....I didnt use any of the coloring agent nor Khoya or palgova..Though my halwa is dense..

Here is how...

Ingredients
Carrot(grated)-2 cups
Milk-1 cup
Ghee/Oil-Quarter cup
Sugar-1+half cups as desire
Low fat Cottage cheese-one cup
Nuts n Raisins roasted ghee as desire
Method
1.Boil the milk ,add sugar and carrot simultaneously
2.When the milk dries out,add the ghee and cottage cheese
3.Stir them for 5 minutes,sprinkle the nuts n raisins

Hot Carrot halwa is ready.A spoon of it,doesnt hold so much calorie...

Enjoy





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