Monday, February 28, 2011

Saffron Milk Pannacotta and Florentine Cookies - Daring Baker's Challenge, February 2011

This Month Daring Baker's Challenge hosted by Mallory of A Sofa in the Kitchen!!!! She Challenged us to make these Gorgeous Looking Panacotta and Delicious Florentine Cookies!!!! When she talks about the recipe, she says it is Simple and Delicious, So True!!! Its a Simple, Delicious and makes a Great Dessert!!!! It can be served in small bowls, Portion Control, Light, Tasty and definitely doesn't scare your guests, if they are one of those from the Eat-Wisely Group!!!!!
Mallory Offered us to the choice of making panacotta using any of the Flavored Milk!!!! While Blog-hopping i came across Thasneen's Rose-Raspberry Panacotta. Inspired by that i chose to make the same using Saffron Milk and Almond Meal!!!! 

Ingredients : Saffron Milk Panacotta
2 cups of Whipped Cream
1/4 cup China Grass/Agar-Agar
2 tbsp Warm Milk
2 tsp Saffron threads
1 tsp vanilla essence
2 tsp Almond Meal
4 tbsp Sugar
Soak Saffron threads in Warm Milk. Soak China Grass/Agar-Agar in half cup of water for 10 minutes. Heat it in a pan, dissolve it, Strain it and keep aside. But, make sure it doesnt stay aside for long, it jells fast!!!!! In a saucepan, add cream, vanilla essence, sugar, and heat it over medium heat.  Let the cream simmer for few minutes, add the saffron soaked milk and add the melted agar-agar and Combine Well. Remove from the flame and Cool it down.  Add the Almond Meal, Stir well. Pour them Small Individual Bowls and Refrigerate them for 6 hours At-least.

Ingredients For Florentine Cookies
5 tbsp + 1 tsp Unsalted Butter
1 cup Quick Oats
1/2 Cup Sugar
5 tbsp + 1 tsp All Purpose Flour
2 tbsp Golden Syrup (Replacing Corn Syrup)
2tbsp Whole Milk
2 tbsp Vanilla Extract
pinch of Salt
Dark Chocolate/White Chocolate for Drizzling the Cookies
Oops!!! Sorry for that Bad Pic!!!!
Preheat Oven to 190C. Melt butter, to this add Oats, Sugar, flour, golden syrup, Milk, Vanilla and Salt.  Combine Well.  Grease the baking pan with Parchment paper, Add a spoonful of cookie batter on the sheet leaving atleast 2-3 inches space between them. Bake for 6-8 minutes, until cookies are brown.  My Oven took 10 minutes to do the same.  The Baking Temperature depends upon your Oven. So Keep an Eye on your Cookie!!!!!Once done, Cool them on a Wire Rack, you can drizzle melted dark/White Chocolate on top!!!!! I topped the second batch cookies with a choco button in the center!!!!
Enjoy Light, Airy Panacotta along with Little Crispy, Little Chewy Cookies. It was a great pleasure making them both!!!  Be Creative with your Panacotta Flavour, Try them and let me know!!! 
Until Next Post, God Bless you and Have a Great Day!!!!!

Tuesday, February 15, 2011

Gujrati Dal from Sukham Ayu - ICC January 2011

The Indian Cooking Challenge Recipe for the Month of January is from the Cook Book Sukham Ayu, Authored by Jigyasa Giri & Pratibha Jain.Thanks to Srivalli, for choosing a Simple, easy to make, yet tasty recipe!!! After a Week of Anti-biotics,i m still in the clutches of the Cold Devil!!! But, didn't want to miss this ICC, so here i m with Gujarati Dal!!!! 
½ Cup Split red gram (Toor dal)
½ tsp Turmeric powder
4 – 5 pieces Dry soft kokam or 2 tbsp tamarind pulp
1 – 3 tsp Jaggery
4 nos Hard dry dates (optional), halved
4 -5 pieces of  Drumstick
4 – 5 pieces of Yam 4-5 pieces
1 tbsp Ground-nuts
2 nos Green chillies, slited
a small piece of Ginger, chopped
2 tsp Coriander powder
1 tsp Cumin powder
¼ tsp Garam masala
Coriander leaves to garnish
Powdered rock salt to taste

The tempering 
2 tsp Cow's ghee
½ tsp Mustard seeds
¼ tsp Fenugreek seeds
½ tsp Cumin seeds
2 nos Dry red chillies 
hing a pinch
fistful of Curry leaves 

Soak the Dal for half an hour, Pressure Cook till Soft, with little Turmeric. Churn Well. The veggies in the ingredient list are not compulsory, you can make this Dal, with no veggies too!!! Now, this came as an advantage to already cold-stricken Me!!! since i didnt go out shopping this week, my refrigerator veggies section, is almost dry!!! Lucky me, had some Yam!!! so i have used it in this!!!
In a heavy-bottom pan, add the Dal,  veggies and all the other ingredients, except garam masala and the tempering with a cup of water. Cook in a Low flame for 15-20 minutes, till the veggies are done.
Heat ghee in another kadai, splutter mustard seeds, add cumin, let it crackle, add hing, fenugreek and chillies, curry leaves. Pour this tempering over the dal!!! Garnish it with Garam Masala and fresh Coriander leaves!!! Serve Hot with Rice/roti!!! 
Actually i had mine with Dosa!!! Liked it much!!! The Tangy, Sweet, a mixture of all Taste!!!! My Kid enjoyed this tasty dal with Steaming Hot Rice!!!! A easy,quickie recipe and a nice change from the regular Tadka dal!!!!

Friday, February 11, 2011

Cheesy Peas Quesidillas

Its the Second day of the Mini-Marathon and i m racing against time to finish my post!!! i m totally down with Cold and Throat Infection. Have some guests for Dinner, but still trying to finish this post. Quesidilla is actually a Mexican Food, made primarily of Cheese, folded in a Tortilla!!!! We can Vary the stuffing inside and make quite a lot of Varieties. The Original Recipe is from Tarla Dalal's Fun Food for Children, I have modified the stuffing a bit according to my Kid's taste.
1/2 cup Whole Wheat Flour
1/2 Cup Plain Flour
2 tsp oil
Salt to taste

To be Mixed into a Filling
1/4 Cup Peas, Cooked
1/4 Cup Shredded Mozarella Cheese
Salt and Pepper to Taste

Take Wheat flour, Plain flour in a large bowl, add Salt and oil and make a soft dough adding enough water. Knead the dough well. Divide into 6 portions.  Roll out into thin rounds and cook lightly on a tava and Keep aside.
Mix everything given under "Filling" in a separate bowl. Divide the filling into 3 equal portions.  Spread one portion of the filling on a tortilla. Cover with another tortilla  and Cook on a Tava using little butter on each side until golden brown in Colour.  Serve Hot with Tomato Ketchup.
Note: The Original Recipe Called for Chilli Sauce in the Filling, Since i m making it for my Kid, i have used Pepper. And also it was Baked Beans in the Original recipe, i didnt have any beans handy, so i replaced it with Peas. Go ahead, be Creative, change the filling and Surprise your kid!!!!
Sending this to MLLA-32 hosted by Sandhya's Kitchen, Event by Susan

Check out my other marathoner's Treats @  AzeemaBhagiChampaGayathri AnandGayathri KumarHariniJayMeenaMinaPadmaPavaniPJPriya MahadevanPriya SureshRujutaSantosh,SaraswathiSavithaShanaviSmithaSowmyaSrivalliSumaUshaVeena.

Wednesday, February 09, 2011

Paneer and Corn Croquettes

I have joined with Srivalli and some of my blogger buddies for a Theme Based - 7 Day Blogging Marathon!!! I started loving these Blogging Marathons, the reason, i tend to my blog everyday!!!! It brings a Good Traffic to your blog!!! That makes me even more happier!!!! I will be blogging on Kids Friendly Recipes for all these 7 days!!! This time we have a whopping 28 Marathoners, ohhhhoooo!!!!! That's going to be 28*7 Delightful treats to check on this Week!!!!!!

Paneer and Corn Croquettes. An Ideal Snack to Kids/Adults who want to trigger their gastronomic juices!!!! It is Paneer, Potato and Cheese, A Bit Higher on the Calorie, which they need for their growing age!!!!! Kids, these days dont stay @ once place, they keep Moving, Playing, Jumping, Jacking, Exploring and Troubling Mommy!!!!! :)  So, Lets Pack them with some Energy for what they do best and we as Mothers' enjoy the Most!!!!!

Source : Tarla Dalal Paneer Snacks
For the Filling
2 tsp oil
1 tsp Cumin seeds
1 tsp finely chopped garlic
1 tsp Ginger-Green Chilli Paste
1/2 cup cooked and crushed Corn Kernels
1 cup grated Paneer/Cottage Cheese
1 tsp Dry Mango Powder/Amchur Powder
1/2 tsp garam masala
Salt to taste
2 tbsp grated cheese

Other Ingredients
4 Large Potatoes, boiled, peeled and mashed
1/2 cup Bread Crumbs
Salt and Freshly Ground Pepper to taste
Oil for Deep Frying

Heat oil in a Deep Pan and ad the cumin seeds, When the seeds crackle, add the garlic and Ginger-Green chilli paste and Saute for a minute.  Add the corn kernels, dry mango powder, garam masala and salt and cook on a slow flame for 3 -5 minutes.  While Stirring continuously. Add the paneer and cheese, Mix well. Divide the filling into 8 equal portions and keep aside.  
Combine the Potatoes, Bread Crumbs, Salt and Pepper in a bowl, Mix well and Knead gently. Divide it into 8 equal portions and roll a portion between your palms to flatten it into a circle,  Place a portion of the filling in the centre , bring together the sides and shape them into Cylindrical Croquettes.  Repeat with the remaining ingredients.  Heat oil in a Deep Kadai, and deep fry the croquettes in batches till they turn golden brown in color from all sides and drain on absorbent paper.  Serve hot with any Sauce!!!!
These can also be made as Cutlets and Shallow fried on a Pan!!! You know, if youmwnat to make it for yourself and  are Calorie-Conscious, try this way!!! They taste great!!!! The Pepper and Potato Outer-layer and the Chewy cheese and paneer filled center, it was Divine!!!! 

Monday, February 07, 2011

Crispy Veggie Poha Balls/Crispy Rice Flakes Veggie Balls - Version 2

I have already posted a Poha Cutlet Recipe. This is another tweaked version of the same recipe!!!!The Former being a Gulit-free snack for adults! But this one, you can enjoy it on a Day, where you let go of yourself from that "D(iet)" letter Word!!! I made this for my Kid's School Snack Box, he enjoyed this very much!!!!
I have Joined hands again with Srivalli and some other friends for a Theme Based - 7 Day Blogging Marathon , from 9th Feb - 15th Feb. If you are interested to join us, please follow the above link!!!! 
1 Cup Rice Flakes/Aval/Poha (i have used Brown Rice Flakes)
1 Small Potato, Peeled & Boiled
1/2 Carrot, finely shredded
2 tbsp Green Peas (i have used frozen)
1/2 tsp Red Chilli Powder
1/4 tsp Coriander Powder
1/4 tsp Amchur Powder
Salt to taste
1 or 2 tbsp Bread Crumbs
Oil for Frying

Soak Poha in Water for one or two minutes and make it soft. Take all the ingredients except Oil, in a Large Bowl and Mix well together. It would come together as a Sticky dough.  Let the dough sit for 10 minutes. Divide the dough and make balls of small gooseberry size. lHeat oil in a Kadai, Deep fry them in batches. Keep the flame in Medium and Fry. This makes sure, it is cooked on the  inside too!!!!Good Snack for the Windy Weather!!!! 
Sending this Cripsy Balls to Healthy Recipe Hunt - Aval/Rice Flakes/Poha, Happening @ Kurinji Kathambam

Wednesday, February 02, 2011

Poha/Rice Flakes Aloo Poori/Roti

This again, another version of my Kids Favourite Poori. He can survive all 6 days of his school with this Poori as his Lunchbox/Snack Box Menu!!!!! I try to vary the taste a bit So, that I can steal something Nutritious in to his menu and at the same time , doesn't disturb his taste of Poori!!!!

1/2 cup Wheat Flour
1/2 cup Brown Rice Flakes/Brown Poha
A Small Potato, Cooked & Mashed
Salt to taste
Water and Oil to Make the Dough
Oil for frying the Poori

Soak the Brown Rice Flakes/Poha in Water for a minute or two and make it Soft. Take the Wheat flour, Mashed Potato and Soft Poha in a large Bowl and Mix them well with your hands, Without adding water, all the three ingredients should come together well as a sticky mass, now add little water and oil and make it a soft chapathi dough. If you want, you can add Chilli Powder/Green Chillies, Coriander Powder/leaves to make it a bit spicier, since i was making this for my Kid, i didn't add any Spice!!!! 

Let the dough rest for 10 minutes. Divide the dought, roll them out as discs and Deep Fry as Poori's. Alternatively you can also cook them on a Hot Tava/Griddle as Chapathi/Roti's. The Remaining Dough can be Refrigerated and used later!!!! I was Waiting for any complaints in the afternoon!!, but thankfully, None Came!!! So, definitely it was a Hit!!! Try these Poori/Roti Variations and let me Know how did you like it!!
Sending this to Healthy Recipe Hunt - Aval/Rice Flakes/Poha, happening @ Kurinji Kathambam.

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