Try some fantastic fusion recipe this Season!!!!

Ingredients:

2 cups finely shredded Cabbage
1 cup finely sliced Onions
1/2 cup finely sliced Bell-peppers(I used all color bell-peppers)
1/4 cup shredded Carrots( I didn’t use it)
1/4 cup chopped Green Onions
1 Cup boiled & grated Potatoes
1 1/2 cup boiled Noodles
1 tsp Garlic paste
2 sliced Green chilies
1 tbls Schezwan chutney or sauce(I used Ching’s brand)
1 tbls Manchurian stir fry sauce(I used Ching’s)
1 tsp Pav-bhaji Masala
1/2 tsp Vinegar
1 tsp Soya sauce
1 tbls Butter
1 tbls Oil
Salt to taste
Cilantro, slices of bell-pepper and some grated cheese for garnish
For Buns;
5-6 tbls room temp.butter
1tbls Schezwan chutney or sauce

Method:

* Heat the pan with butter and oil.
* Add onions and green chilies and sauté for 1-2 minutes on medium-high flame.
* Add garlic paste.
* Add all vegetable(cabbage, carrots bell-pepper & green onions) and again mix and cook for about 2 minutes.
* Add schezwan chutney or sauce and Manchurian stir fry sauce and mix well.
* Add boiled noodles and boiled & grated potatoes along with pav-bhaji masala.
* Add salt, soya sauce and vinegar.
* Mix well.
* Turn off the stove.
* Garnish with some chopped cilantro, slices of bell-peppers and grated process cheese.
* Serve hot with some schezwan buns.
For Buns;
* Mix room temp. butter and schezwan chutney well.
* Apply on each buns and cook it on grill or pan till gets little crispy.
* Serve it hot with Chinese Bhaji.
* Rock the world.

Read full post: Chiness Pav-Bhaji

Actually this cake tastes almost like snickers, yes the caramelised peanuts while having this brownie cake tastes absolutely decandent and whoever like peanuts and chocolate will definitely go crazy if they saw this cake.

Ingredients:

For Brownie:
1cup All-purpose flour
1tsp Baking soda
1/4tsp Salt
100grams Butter
200grams Dark chocolate (chopped)
3 Eggs
1/2cup Light brown sugar
1/4cup Sugar
3tbsp Honey
1/2tsp Vanilla extract

For Topping:
1cup Sugar
1/4cup Water
1tbsp Light corn syrup
1/3cup Fresh cream
1tbsp Butter
1cup Peanuts (toasted)

Method:

Pre-heat oven to 350 F. Line up a round cake pan with butter and baking paper.

Double boil chopped chocolate and butter until both gets melted, let them cool.

In another bowl, whisk eggs along both the sugars.

Add honey, vanilla extract and chocolate sauce into the egg mixture and whisk until everything gets mixed.

Meanwhile sift flour, baking soda and salt and fold in. Do not over beat.

Pour batter into the prepared pan.

Bake in oven for 30 to 40 minutes until a skewer inserted into the center of the cake comes out clean.

Cool on wire rack.

Now prepare the topping, add sugar and water in a saucepan and place on stove on high flame.

Add the light corn syrup.Wait till it comes to a rolling boil and the colour changes to amber.

Switch off the stove and stay away from the sauce pan, add the cream and it will start to bubble. Now add the butter, mix well.

Let it gets thick a bit and then add the peanuts and mix well.

Switch off stove immediately.

Place the cake on the serving plate. Spread the caramelized peanuts on top of the cake. Make sure to add the whole of the topping on top.

Slice the cake and enjoy.

Deliciously Indulgent!! Take a moment to relax, unwind from your day and savor right now-one delicious bite at a time……

Ingredients:

Ingredients:
3-4 tbls ready instant coffee(cool down)(Use more if u like strong coffee flavor in your mousse)
8 oz. frozen cool whipped topping cream
8 oz. mascarpone cheese or cream cheese(I used mascarpone cheese)
4 oz. white chocolate
2 tbls heavy whipping cream
1/4 cup powdered sugar
1tsp vanilla extract
1 tbls unsweetened cocoa powder
some chocolate chips for garnish(optional)

Method:

Method:
* Melt the white chocolate in double boiler bowl with 2 tbls heavy whipping cream.
* Melt it and keep aside.
* Mix mascarpone or cream cheese and powdered sugar(adjust sugar according to your taste) with a hand mixer until smooth.
* Add melted white chocolate and mix it again.
* Add vanilla extract and 2-3 tbls coffee.(add coffee, depending on how strong you want your tiramisu mousse)
* Add 1tsp cocoa powder and mix with hand mixer again.
* Fold frozen cool whipped topping cream into coffee-mascarpone cheese mixture gently.
* Place the tiramisu mousse in a dessert decorative container or in a Ziploc bag fitted with alarge tip.
* Dust some unsweetened cocoa powder on bottom of the serving glass.
* Pipe a some amount of tiramisu mousse on it.
* Dust again some cocoa powder.
* Continue layering the tiramisu mousse and cocoa powder.(I layered it sand-art style with cocoa powder)
* Once you get to the top layer, arrange some chocolate chips or dusting with some grated chocolate on top.
* Chill, covered, in a fridge until ready to serve.
*Mix, chill, pipe, repeat. That’s it. 20-25 minutes to an addicting dessert.

Read full post: Tiramisu Mousse

An easy, healthier, whole grain based, festive sweet recipe – Dark Chickpea Flour Oats Fudge / Kale Chane Ki Atte Ki Burfi / Punjabi Besan Ki Burfi recipe.

This whole grain based fudge, has the dark chickpea together with the husk ground into flour along with oats in the recipe, bringing in fiber and protein, as also beta-glucans in oats contributing towards the reduction of cholesterol making it healthier.
The kale chane ki atte ki burfi (dark chickpea flour fudge) had a yummy flavor and a very slight chewiness which made it even yummier. The texture was perfect the next day too.

The oats can be replaced with desiccated coconut in the recipe, which would make this a gluten-free. This is also a refined sugar-free recipe.

This is my own recipe composition created based on seven cup burfi I cook.

Ingredients:

60 g Whole Kala Chana Flour (½ cup)
40 g Oats (½ cup) I used Scottish Porridge Oats
60 g Roughly chopped mixed nuts – almonds, cashew, pistachios (altogether ½ cup)
50 to 60 g Ghee (½ cup) (for vegan version use coconut butter)
125 milliliters milk (½ cup) (I used organic full-fat milk)
190 g Sugar – I used organic unrefined demerara sugar (1 cup) powdered jaggery or palm sugar can be used instead.
additional slices of pistachio nuts for garnish.

Method:

If you get the prep done, the procedure becomes very simple.
First, dry roast the oats on a medium flame for 2 to 3 minutes. Keep this aside.
Roughly chop the nuts or pulse them in a mixer or food processor jar. Do not make them too powdery. The nuts need to be chopped into small chunks.
Grease a flat plate or flat based wide dish using ghee (or coconut oil for vegan version). Keep this ready.
Now, in a thick bottomed wide pan, add 60 g whole chickpea flour, 40 g dry roasted oats, roughly chopped nuts, 190 g of sugar.
To this add 50 to 60 g ghee, 125 milliliters of milk.
Mix everything well.
Now, place the pan on medium heat. Cook the mixture stirring now and again for 7 to 9 minutes.
As the mixture cooks, it will darken and also bubble up and thicken.
At around 7 to 9 minutes, the mixture will come off the pan easily as you see in the pictures almost forming a ball. If you transfer too soon, the burfi will not set. If you transfer too later, it will harden and spreading it out will not be possible. So watch this stage carefully.
Immediately transfer this mixture onto the greased plate. Spread it out using the back of a ladle or a flat based cup.
Now, while it is still warm, using a sharp knife cut across the mixture as shown in the pictures, repeat from another direction to form squares or diamonds. You may make smaller pieces too.
Place sliced pistachios on each square or diamond portion. Press them down slightly so they stick to the mixture.
All the above need to be completed quickly otherwise the mixture will set and harden, then if an attempt is made to cut through, it will break.
Allow this to cool for 10 minutes to half an hour.
Again run the knife carefully along the previously made depressions, pressing down to cut out the pieces.
serve.
NOTES
this recipe can be vegan if coconut butter is used instead of ghee and almond milk instead of cow’s milk.
chop the nuts roughly and not too powdery for better texture.
cut through the burfi when it is still warm once. but do not separate the pieces. once well set, cut through once again and then separate the pieces.
for vegan version, use coconut butter instead of ghee, almond milk instead of milk.
for gluten-free version use gluten-free oats or desiccated coconut (which need not be roasted)

Read full post: Punjabi Besan Ki Burfi

From the time I remember,we’ve always had some kind of homemade wine in our house. Amma made sure that all the jars were kept full,always! It’s a tradition among Catholics in Kerala to serve wine and cake for the newlyweds,when they come to your house for their first visit as a couple. It could be even after 10 years of their marriage and 3 kids! 😉

Christmas is never complete for me without making a batch of homemade wine and of course,my Grand aunt’s Fruitcake. Every single person that I know of in my family,makes wine during this season. Our family makes a wine out of every fruit that they can get hold of in Kerala! Amma makes wine using Pineapple, Grapes, Ginger, Nutmeg, Beer (!) and even Rice! I normally make a small batch as opposed to Amma who makes atleast 30 liters every season using her extra large,extra long spoon kept aside just for stirring wine!

This is a fuss free recipe with basic ingredients and it works like a charm every single time. This is our family recipe which my Amma passed onto me a few years ago,when I decided to continue that tradition with my little family. Use clean jars for making the wine and storing it.

Ingredients:

Homemade Grape Wine
Makes

Ingredients:
1.5 kilograms red / black grapes
2 kilograms granulated sugar
2 teaspoons active dry yeast
1 egg white, lightly beaten
4.5 litres water,room temperature
200 grams wheat berries

Method:

Method:
1.Wash the grapes and separate them from the stalks. Mash it lightly just enough to break up their skin. The grapes can be with seeds or seedless.
2. Add all the ingredients into the jar* that you are planning to use for wine and stir it well. Leave it in a cool,dark place.
3. Stir the ingredients together well,once a day,for the next 21 days. You will see a few weird looking stuff developing during this time,it is okay.
4. On the 21st day, strain the wine using a strainer lined with cheesecloth and pour it back into the same container that it was in previously. Dump all the stuff that you just strained out.
5.Leave it untouched for the next 21 days. You should not stir it during this time.
6. Transfer the wine into glass bottles,making sure that you don’t disturb the sediments at the bottom of the jar.
7. This wine is shelf stable for years and gets stronger and stronger as the time goes by! I love it when it’s served chilled.

*I use a big ANCHOR glass jar with a loose lid. You shouldn’t store in airtight jars during the first 42 days. It may explode from the gases that’s being formed.
* As the wine sits in the bottle, you may see some sediments forming in the bottom . Pour out the wine for your use without disturbing it. This usually happens if you didn’t bottle it carefully.

Paan Shots -Betel Leaf Apéritif and Digestif -Bull’s-eye, mind-boggling Paan shots !!!!!

Ingredients:

Serves: 02 Pax.
Cuisine: Fusion
Type: Vegetarian
Preparation Time: 15 -20 minutes
Level- Easy

Ingredients:

Maghai Paan leaves / Maghai Betel leaves, dark green -08 nos.
Gulkand – 1 tbsp.
Mint coated fennel seeds- ½ tsp.
Desiccated Coconut -01 tsp.
Cardamom Powder- ½ tsp.
Vanilla Ice cream -02 big scoops
Chilled Water- 03 tbsp./ as required.
Ice cubes- 04 small cubes
Glazed cherries- 02 nos.
Gulkand – 01 tsp.
Vodka- 60 ml( Optional) ( more quantity or less as desired)

Method:

1. Rinse the betel leaves in water and chop roughly with a very sharp knife.
2. Make a smooth paste of the betel leaves with very little water.
3. Blend all ingredients together including the betel leaves paste, till absolutely smooth and blended properly.
4. Make sure that there are no paan bits floating in the shots. Add Vodka (Optional) Blend properly.
5. Pour in the shot glasses.
6. Chill it in the refrigerator for 15 minutes.
7. Serve chilled in for four shot glasses of 60 ml each, garnished with a glazed cherry or little gulkand.

Chef Tips for preparing Paan Shots:
1. If you want a more greener colour, as per your choice or as desired, you may take 04 more Maghai betel leaves and prepare a smooth paste and add to the shots.
2. Do not add too much of cardamom powder or it will mask the flavor of betel leaves.
3. You may use fresh cherries or canned cherries instead of glazed cherries.

It is famous eat in winter

Ingredients:

Ingredients
Peanut. -1cup
Jaggery-1cup
Water or oil_-1tbsp

Method:

Method
Take little watater and crush jaggery boil it till it become thick add peanut .mix well .pour it on grease thali and roll immedietly bec it set cut it into pieces as desired

What else we need on Holiday to munch on than a plate full of crispy and tasty bhajjias with hot cup of tea.These pakoras makes a simple holiday the special one.

Ingredients:

For potato and mirchi bhajji

Potato,cut in thin round slices
Big green chillies
1/2 cup gram flour/besan
1 teaspoon red chilli powder
salt to taste
1 teaspoon carom seeds/aijwain
1/4 teaspoon amchoor

For Sindhi Bhajji
Ingredients:
1 onion ,thinly chopped
2 green chilli ,chopped
coriander leaves,chopped
salt to taste
red chilli powder to taste
a dash of amchoor powder
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 cup besan /gram flour
oil for frying

Method:

For potato and chilli bhajji
In a mixing bowl ,sift besan and add salt ,red chilli powder and aijwain .Stir and make a thick yet smooth paste using water.
Sprinkle some salt and red chilli powder on potato slices.
Slit green chilly from center and fill a little powder stuffing .
Dip the green chili and potato slices in batter one by one and drop in hot oil.
Fry from both sides ,drain on paper towel.Press the bhajias with kitchen towel and fry again in hot oil for 1-2 minutes.Drain and serve hot sprinkled with chaat masala.

For sindhi bhajji
Mix all ingredients except oil, in a bowl .Add a little water and mix well until combined.
Drop a spoonful of batter few at a time and fry from both sides until golden in color.
Drain on paper towel.Serve hot .

Read full post: Mix Bhajia Platter

Janamasthmi holiday is incomplete without these mouth melting and delicious pedas. Every year we make the pedas and offer to Lord Krishna and break our fasting.These peda are a perfect recipe for Holiday and festivals.

Ingredients:

500 gm Khoya /mawa/milk solids,grated
500 gm boora/tagar
2 tablespoon ghee/clarified butter
1/4 cup milk
1 teaspoon cardamom powder

Method:

In a heavy bottom pan ,add crumbled or grated khoya.Start roasting it on medium low flame .
After 7-8 minutes it will start changing color.Add a tablespoon ghee at this point and start roasting it.
Stir continuously till it changes color from light brown to dark brown ,adding the remaining ghee in between.
If the khoya seems dry add 1/4 cup milk and roast it again till the milk dries up.
Now let the browned khoya cool a little.
Once cooled,add all boora or tagar ,just left a quarter cup to roll the pedas.
Now take a tablespoon of mixture and roll it in between palms.Press the round balls to make pedas.
Coat the pedas in boora and arrange in a tray.

Read full post: Mathura ke Pede

Biryani is always the one recipe that I love to cook on Holidays.This is such aromatic and flavorful vegetable biryani that would impress your guests or held your family together for lunch or dinner in Holidays.The recipe requires slow cooking of Basmati rice with vegetables and spices on simmer to blend in the flavors and taste.

Ingredients:

For biryani masala
1 teaspoon nutmeg powder or 1 whole nutmeg
3-4 maces
3-4 star anise
1 teaspoon cardamom
1 teaspoon cloves
1 teaspoon peppercorn
3-4 cinnamon sticks
For Rice
Ingredients:
2 cup royal basmati rice
2 bay leaves
2 teaspoon oil
1 tablespoon lemon juice
1 teaspoon salt
water as required

For veggies:
1 red bell pepper,sliced
1 green bell pepper,sliced
1 cup cauliflower,florets
1/2 cup peas
1/4 cup broccoli,florets
1/2 cup carrots,chopped
1 tomato,chopped
1 onion,sliced
4 green chillies,chopped
2 teaspoon biryani masala
salt to taste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon ginger paste
2 teaspoon garlic paste
1/2 cup oil

To Fry
1/2 cup paneer ,cubed
1/2 cup potatoes,cubed
1 onion ,thinly sliced
1/4 cup cahshew nuts
2 tablespoon raisins
oil for deep frying

Other ingredients
1/4 cup coriander leaves,chopped
2 tablespoon mint leaves,chopped
few saffron strands soaked in 1/4 cup warm milk or zarde ka rang
2 tablespoon ghee/clarified butter
1/4 cup milk cream
2 teaspoon biryani masala

Method:

For Masala
Grind all the whole spices together along with nutmeg powder.

For Rice
Wash and soak rice in 2 cups of water.
In a pan add the soaked rice along with water.Add a cup of more water ,oil,lemon juice,salt and bay leaves.
Let it cook ,covered for 10 minutes or until rice are partially cooked.Transfer the rice in a big plate or pan and let it cool.

For veggies:
In a pan heat oil and add onions,garlic paste and ginger paste.Saute fro 5-7 minutes or until brown.Now add all the veggies and mix well.Sprinkle salt,biryani masala ,red chilli and turmeric powder.Cook covered until veggies are tender.

To fry
Heat oil in a pan and fry all the ingredients listed to fry ,one by one.Drain on paper towel.

To assemble:
In a mixing bowl add the fried items ,chopped coriander and mint leaves.Pour in the saffron milk ,milk cream and add melted ghee and birynai masala.Mix everything well until combined.(Mixture)

Now in a big heavy bottom pan ,add a layer of cooked veggies along with some water from it.Top it up with a layer of partially cooked rice.Sprinkle some of the mixture.Repeat layers of veggies , rice and mixture until everything is used.
Cover with aluminium foil and then with lid.Cook on simmer(dum) for about 20-25 minutes.
Once cooked remove from heat and serve hot with chutney raita.

Read full post: Vegetable Dum Biryani