Friday, September 28, 2012

Aloo-Baingan/Potato-Brinjal Curry - Side-Dish for Roti

Aloo-baingan a saucy curry and a perfect combo with roti's and Rice.  I got this recipe from one of my friends. She cooks delicious Gujrathi Dishes. She made this curry for me when i was preggy with Bala. Loved this totally.  
1 Large Potato
10 medium Size Brinjals
2 Medium-size Onions, finely sliced
2 medium-size Tomatoes, finely chopped
2-3 cloves of garlic, chopped
a small piece of ginger,chopped
1 tsp Red Chili Powder
1 tsp Coriander powder
1/2 tsp Garam masala Powder
1/4 tsp Turmeric Powder
1/2 Cup Milk or Cream
2 tbsp Groundnut Oil (gives a nice aroma to the dish)
Coriander leaves for garnishing

To Grind
1 tsp Oats
1 tbsp Peanuts
2 nos almonds
1 small onion
1 green chili

  • Wash and Peel the Potato, cut them into  cubes. Wash the Brinjals, cut the tail off and Chop them too into cubes. Keep the brinjals immersed in water until use.
  • Grind the ingredients under 'To Grind' to a fine paste using little water.
  • Heat oil in pan, throw little cumin, when it sizzles, add the chopped onions, ginger, garlic and saute them until onions turn pink. 
  • Next add Chopped Tomatoes, and the dry masala powders (Red Chili Powder, Coriander powder, Garam Masala Powder, and Turmeric Powder) along with half cup of water and cook till the tomatoes are done.
  • Now Add the Potatoes and Brinjals and another half cup water, Salt, Ground Paste. Mix well Cover and Cook for 10 minutes.
  • After 10 minutes, add milk and let it simmer for another 10 minutes.

  • Take it off the stove, Garnish with coriander leaves. Serve Hot with Roti's or with Rice. Either way it tastes amazing!!!!!

Friday, September 21, 2012

Besan Ki Masala Roti/ Gram Flour Roti with Spicy Masala Stuffing

Its longtime since i posted for Indian Cooking Challenge. Though for the last two challenges, i made the dish, i really didn't had time to Click!!!! This Month's Challenge Srivalli gave us two Delicious Roti's to make, Sanjeev Kapoor's Besan Ki Masala Roti and Tarla Dalal's Bajra Aloo Roti. I made Besan Ki Masala Roti, for Last Friday's Lunch, It tasted great, I served with a Saucy Aloo-Baigan(Potato-Brinjal) Gravy. 
Though a bit heavy on the calorie-side with all those Tablespoons-full of Ghee, it is ok once in a while to indulge, thinking that those calories are divided among those roti's and you get, how much you eat and now that is a bit tricky, isn't!!!! :)

1 Cup Gram flour (besan)
1/2 Cup Whole wheat flour 
2 tbsp Ghee/Clarified Butter
Salt     to taste

The Masala   
1 1/2 tsp Cumin powder 
1/2 tsp Coriander powder
1/4 tsp Turmeric powder 
1 Green chilli,chopped 
Salt     to taste
1/2 tsp Dry mango powder/Amchur Powder
1/2 tsp Red chilli powder    
1 1/2 Pure ghee/Clarified Butter 
  • Combine all the ingredients for the masala filling in a small bowl. Divide into  eight portions and set aside. 
  • Combine both the flours, salt and ghee in a bowl nd knead into a soft dough using water as required. 
  • Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one portion of the masala filling on to it. Fold and Roll out again to make a triangular roti. Repeat the same with the remaining portions. 
  • Heat a tawa and fry each roti with a little ghee on both sides till golden brown. 
  • Apply a little ghee and press it gently between your palms. 
  • Serve hot with your favorite Curry.

Sunday, September 16, 2012

Ultimate Chocolate Cream Cheese Cookies-Eggless

Whenever we go to Carrefour for our Monthly Grocery Shopping, Kuttu would grab himself a box of Chewy Chocolate Chip Cookies from the bakery there. Though i bake cookies @ home, i have never tried these @ home. For this month's Baking Partner's Challenge, we got three Cookies Recipe.  Ultimate Chocolate Cream Cheese Cookies from Tina of Pinay's Cooking Corner, Cornflakes Cookies by Priya of Priya's Versatile Recipes and Home-made Oreo Cookies by Reeni of Cinnamon spice and Everything nice.
I immedidately decided to make my Kuttu's fav. Chewy Chocolate Cream cheese cookies. Oh my, they tasted awesome, Kuttu loved them. I baked Cornflakes Cookies too, which i will be posting in another 2 days. 
1 Cup + 2 tbsp All Purpose Flour
2 tbsp Unsweetened cocoa Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Stick (100gms), Unsalted Butter, @ Room Temperature
50gms Cream Cheese, @ Room Temperature
1/2 Cup granulated White Sugar
1/4 cup Dark Brown Sugar
1 tbsp Flaxseed Meal + 1/4 Cup Warm Water
1 tbsp Cream
1/2 tsp Pure Vanilla Extract
40gms Bittersweet Chocolate, Melted and cooled
 Peanut Butter Choco Chips and Dark Chocolate Chips, 50gms each (or)
100gms Semi-Sweet Chocolate Chips
  • Preheat Oven 190C. Line Baking Trays with Parchment Paper.
  • Mix Flaxseed meal with1/4 Cup Warm Water and set aside.
  • In a Medium Bowl, Sift together Flour, cocoa, Baking Soda and Salt.
  • Using a Hand-held mixer, Beat  Butter, Cream Cheese, both the sugars together until fluffy.
  • Scrap down the sides of the bowl, add Flax-seed Meal Water, heavy cream, vanilla  and blend.
  • Now At low Speed, add the dry ingredients and combine. Add Melted Chocolate and chocolate chips and beat just until incorporated.. Cover Dough and refrigerated at-least 15 minutes or upto 2 hours.
  • Scoop heaping tablespoons of cookie dough onto prepared baking sheets, leaving about 2 inches space in-between. Oil the spoon used for scooping the dough, makes the work pretty much easy.
  • Bake for about 12-15 minutes, unitl the cookies are just set. Let the Cookies Cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
  • The Cookies are Crispy on the Outside and Chewy in the middle. So Take care not to over-bake them.

  • Baking Time Differs from Oven to Oven. So Bake Accordingly.
  • Cookies can be stored in an air-tight container for upto 3 days. 

Saturday, September 15, 2012

Monday, September 10, 2012


Life Post-Delivery, is hectic. Mom and Dad returned to India, even before their scheduled return. So, it is like Suddenly left out in a Big Jungle with eyes-closed!!!. Slowly reeling back to normal routine. Kuttu School re-opened this week, Bala in one hand and kuttu on the other, Cooking inbetween,uffff!!!!!! Thank God, V is taking care of Kuttu or else i will be running mad out in streets!!! :)
With this Lunacy around, Blogging has taken a back seat, Leave Blogging, i m not even touching my Laptop!!! This Delicious Middle-eastern Pudding, i made it last month, since then it is sitting in my computer, waiting my attention. Even today, i  am drafting this post from morning, hope to finish before midnight!!! Ok, enough of my Laments!!! Lets come to the recipe.
Muhallabia/Mouhalabieh is an Middle-Eastern Pudding made using Ground Rice. This Dessert is so Versatile, that you can experiment with different flavors in it, Like Chocolate or with any Fruit Puree. I myself tried it with Coconut Milk, it was delicious. This is a Simple Muhallabia recipe, Easy to make, yet, great on taste!!!!

1 Litre Milk (I used Low-fat)
2 tbsp rice flour
1 tbsp cornflour
1/4 Cup Sugar
1 tbsp rose water
1/2 tsp ground nutmeg
1/3 Cup Ground Almonds
Chopped almonds garnishing

  • In a Small Bowl, Mix both the flours and 2-3 tbsp of milk and make a smooth paste.
  • In a Saucepan, heat milk and sugar together, Stirring constantly. When the milk starts boiling, reduce the flame and Add the paste to the milk. Keep stirring until the mixture thickens, takes about 12-15 minutes.
  • Add the rose-water, Nutmeg and ground almonds and continue to stir over a low heat. Let it cook for 5 more minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a individual glass Bowls.
  • Garnish with the nuts, chill for 3-4 hours before serving.
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