A new member in our family & some Homemade Chocolates

My brother was blessed with a baby girl last week & immediately the thought of some homemade chocolates came to me…Though each one of us miss our mom extremely on this happy occasion, we knew her blessings and prayers will be there for the new born. May the new born bring happiness & joy to our family..Hearty Congrats Bro & SIL, these chocolates are for you!!

Ingredients

• Marie Biscuits – 10-15
• Cocoa powder – 2 tbsp
• Butter – 2 tbsp
• Vanilla essence – lil
• Condensed milk – around 7 tbsp
• Powder marie biscuits and sieve it. Beat  butter till creamy and add the biscuit powder, cocoa pwd, vanilla essence and  condensed milk  to it. Mix well to form a soft dough. Grease your hands with melted butter and roll into small balls.  You may eat it as it is or roll the balls in sprinkles or dessicated coconut or any other topping.

You can add nuts for some crunch or decorate with gems.

This is my entry for

Chicken Cutlets

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, fish and chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, green chillies, pepper and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in a vegetable oil.

The vegetarian version has no meat in it. Instead the filling is a combination of the mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.

This international Indian favorite appetizer tastes so good and would satisfy anyone’s taste buds..try it out..

Ingredients

Ground Chicken – ½ kg

Onions – 2 chopped

Potatoes – 3

Green chilies – 5 chopped

Ginger – 2 tblspn chopped

Garlic – 2 tblspn chopped

Mustard seed – 1 tsp

Cilantro – a bunch chopped

Curry leaves – 2 sprig chopped

Turmeric Powder – ½ tsp

Black pepper – ½ tsp

Bread crumbs – 2 cups

Egg – 1 beaten

Vegetable or Canola Oil

Method

1. Wash and drain the chicken. Mix it with turmeric powder, salt, pepper and little bit of ginger garlic paste and half cup of water. Cook well until the water is absorbed.
2. Boil potatoes with a pinch of turmeric, and mash.
3. Heat oil in a pan, splutter mustard seeds and sauté onions until light brown, add curry leaves, green chilies, ginger, garlic.
4. Finally add the mashed potatoes and the cooked chicken. Keep it on low flame until the entire water is absorbed. Allow the mixture to cool thoroughly.
5. Take a hand full of this mixture, make balls, and dip it in the egg wash, then into the breadcrumbs.  Make it into desired shapes.
6. Either deep fry or shallow fry it in oil, till both the sides turn golden brown.

The mixture can be frozen for up to a week, and fried when needed.  You can substitute the chicken with other minced meat as well.

Bread rolls

If you are bored of having the same stuffed sandwiches and want something new and tastier, try preparing bread rolls. It’s a quick and tasty snack using easyily available ingredients. Ideal for Kids parties, Iftar etc etc.

Ingredients

• 6 slices bread 
• 2 medium sized potatoes
• 1 small onion
• 1 small bunch coriander leaves
• 6 pods garlic 
• 2 green chillies
• 1/2 tsp garam masala (optional)
• 1 tsp chilli powder (less or more depending on taste)
• salt to taste
• oil for deep frying

Method

Hold the bread slices together and cut the rough edges. Boil potatoes ( the best is to pressure cook them since this will be the fastest) Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely. Keep aside. Once potatoes are cooled, peel and mash. Add all ingredients except the bread and oil. Mix well. Take a little water in a flat plate and dip the bread slices one by one in it. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard. Heat oil in a deep frying pan / kadai. Take a slice of the wet bread on a dry plate. Spread some potato mixture on it. Roll the bread slice towards you till the edges meet. Seal the edges by pressing the bread slice. Pat the roll to even out edges. This may seem a little difficult at first, but you will get used to it. Deep fry in hot oil. Repeat for remaining slices. Serve hot with Tomato ketchup and mint chutney.

Sharbat e Rooh Afza

Rooh Afza has a great cooling property and hence is traditionally made in preparation for breaking the fast during Ramadan.  It’s most commonly used to make a refreshing drink. And alternate preparation – Add to lemonade for a refreshing treat. Rooh Afza can also be had with water for those who are lactose intolerant.

Ingredients

• 1 cup cashews, pistachios and almonds, finely crushed
• 1 tsp cardamom seeds
• 1/2 litre whole milk
• 1 cup superfine sugar, to taste
• 1 tsp vanilla extract
• Rooh Afza, to taste

Method:
In a mortar and pestle, grind the cardamom seeds. Crush all the nuts and gather about 1 tsp.
Dissolve the Rooh Afza syrup and superfine sugar in the milk. Taste. If you like your drink a little more sweet, add more Rooh Afza and superfine sugar.
Mix the nuts, cardamom powder, vanilla extract in the sweet milk.
Refrigerate & serve.

Chicken Pakodas

A simple and easy snack using chicken pieces and gram flour. Try it out for your next iftar!!

Ingredients:
250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying

Method:
1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve hot.

China grass (Agar Agar) pudding

Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. This is a very simple pudding using China grass (Agar Agar) & milk and is often made during Ramadhan to quench the body heat produced by fasting. Moroever, it makes a great light and tasty dessert.  China grass can be found in any Asian store – It looks like colorless hay and is also sold as flakes.

Ingredients:

• 10 gms China grass / dried agar agar / Ceylon moss
• warm water to soak china grass
• 2 cups milk
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 4- 6 drops green food color (or color of your choice)

Preparation:

• Soak the china grass in warm water.
• Transfer to a non stick pan and bring china grass and the water to a boil. Reduce heat and keep stirring till the China grass dissolves completely.
• Add the milk , sugar, vanilla and food color , mix well and bring to a boil.
• Remove from heat immediately and pour into a flat dish or into individual moulds.
• Let it set at room temperature and then chill.
• Cut into square or diamond shapes and serve. If using a mould, carefully invert the pudding onto a serving plate and serve.

Ramadan Kareem!!

Wishing you all a very blessed Ramadan.   May the Almighty Bless us with his Mercy, Forgiveness and Bounties during this blessed month and help us to use the month to the maximum, InshaAllah.

You may savor my recipes under Ramadan Recipes Category and do come back to check for new addition in it.

Recipe for Ramadan

Take 30 days, cleaning them thoroughly of all bitterness, hate and jealousy. Make them just as fresh and clean as possible. Prepare it one day at a time out of these Ingredients, Mix well into each day one part of faith, one part of patience, one part of courage and one part of work. Add to each day one part of hope, faithfulness, generosity and meditation and one good deed.  Top the whole with a lot of Dhikr, Dua, Charity, Voluntary prayers, Seeking forgiveness, Recitation of the Quran and a cupful of plan. Pour all of this into a vessel of love. Cook thoroughly over radiant joy, garnish with a smile and serve with quietness, unselfishness, submission and cheerfulness. You’re bound to have a Blessed Ramadan at the end!!

Ramadan Mubarak!!

Homemade Donuts – Just a piece of cake!

This Quick and Easy Doughnuts Recipe does not need much of the physical work associated with traditional doughnuts. However, they still taste great and maintain that quality fresh doughnut experience! There are two major kinds of donuts, those that are leavened, or raised with yeast, and those that are leavened with baking powder or baking soda. I have provided the easier version here. 

At times, fresh homemade Donuts make a great breakfast and it could soon tell by the aromas spreading through the house (while making them) that the morning is going to be special…. 

The below method is similar to a classic cake recipe but with a slightly thicker dough. I add an extra egg yolk for a little more richness. Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise. Simply roll them out and cut them up. Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans. Then fry. 

The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. 

 

Ingredients 

• Flour    -    2 cups
• Sugar    -    1/2 cup
• Salt    -    1 teaspoon
• Baking powder    -    1 tablespoon
• Cinnamon    -    1/4 teaspoon
• Nutmeg    -    1/8 teaspoon
• Melted butter    -    2 tablespoons
• Milk    -    1/2 cup
• Egg-beaten    -    1
• Oil for frying
• Powdered sugar or cinnamon sugar mixture     -    Optional

Method 

Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. 

Cut donut shapes from rolled dough

 

Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. If you dont have cookie cutter, use a glass or a sauce lid in two sizes. 

Ready to be fried

 

Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture or dip in chocolate glaze and top with sprinkles. You may decorate or alter your final donuts either with vanilla glaze, chocolate glaze, sprinkles, nuts as per your taste buds needs. 

 

Chocolate Glaze 

 

In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of  milk.
Put a slightly warm donuts face down in the chocolate glaze, turn slightly and remove. Perfect! 

Now, just savor every bite of the donuts, licking the rich chocolate glaze from your fingers…hmmm…yummy right??

Donut recipe using Yeast

Ingredients:

•  1/2 cup Milk
• 2 tbsp Condensed Milk
• 2 tsp Dry Yeast
• 2 tsp Sugar
• Warm water as required
• 250 gms Flour
• 1 egg, beaten
• 1 tbsp Butter, melted
• a pinch of Salt
• Oil to deep fry
• Powdered sugar – to coat
• Cinnamon powder – to coat
• Melted chocoloate -  to coat (optional)

Method:
1. Put the milk in a pan, stir in the condensed milk and warm gently.
2.. Mix the yeast with the sugar and warm water to make a paste, cover for 20 minutes or until it begins to froth.
3. Mix the prepared yeast with two tbsp of the flour and enough warm milk to make a soft dough, allow the flour to ferment for 1 hour.
4. Put the remaining flour in a bowl, add the egg, butter, salt and the remaining milk and mix.
5. Add the fermented flour to the dough, knead well, then cover the dough with a piece of polythene and allow it to rise for 30 minutes.
6. Roll the dough out to a thickness of 1/4″ and cut it into rings with a doughnut cutter.
7. Heat the oil in a wok, deep fry the doughnuts, drain and roll them in powdered sugar and cinnamon or dip in melted chocolate.

Grilled Fish (Indian Style)

For those who are on a diet and for seafood lovers, this grilled fish is simply perfect. Usually the entire fish is grilled and served along with some salad or with a main meal. I have used pomfret fish here and it can be substituted with any other fish… Why not try this recipe to enjoy a soft, healthy and a yummy seafood? 

Ingredients:

• 1 large Pomfret, cut into pieces
• 1 tbsp Lemon juice
• Salt

Grind for the marinade:

• 1 1/2 tsp red pepper powder
• 2 cloves of Garlic
• 1 tsp Coriander seeds
• 15 ml Vinegar
• 1/4 tsp Amchur powder
• 2 tsp Lemon juice
• a pinch of Fenugreek seeds
• 8 gms Ginger

For the seasoning:

• 1/2 tbsp cumin seeds
• 2 tbsp Amchur powder
• 1 tbsp Ghee
• Salt to taste

Method:
1. Wash and dry the fish.
2. Make slits all over. Rub in the lemon juice and salt.
3. Keep aside for an hour.
4. Rub the marinade paste into the fish pieces and marinate for 2 hours.
5. Grill in an oven for 10-15 minutes. If you dont have an oven, you may grill it on a pan sprayed with lil oil.
6. Season and serve hot with chopped onions and slit green chillies.