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Recipe : Eggless Chocolate Mousse

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Hello chocolate lovers, today I present the most incredible and delicious Eggless Chocolate Mousse recipe. This mousse is so light and soft that it just melts in your mouth. The recipe I share is an instant chocolate mousse, and it requires only 4 ingredients. If you have guests coming home, this dessert is perfect as it can be prepared much ahead of time. This eggless and gelatin free dessert, is not only easy and quick to prepare but will also leave others impressed!

Ingredients:

Chocolate – 100 gm

Unsalted Butter – 2 tbspchocolate mousse 1

Fresh Cream – 1 Cup

Vanilla Extract – 1 tsp

Procedure:

Take the fresh cream and vanilla extract in a bowl and whip. Whip the cream using a hand mixer or by hand, until the cream turns thick. Now take the chocolate and butter in a bowl. Place the bowl on a pan containing hot, simmering water or double boiler. See to it that the water is not touching the bowl. Stir continuously until the chocolate melts. Now remove the bowl of chocolate from the pan and cool slightly. Now take half of the whipped cream and add to the chocolate mixture and mix gently. Then add the remaining half of the cream and mix. You will get a nice soft airy texture. Now spoon the mousse in your serving bowl and refrigerate for at least 2 hours. Your delicious mousse is ready 🙂

 

 

 

Recipe : Wheat Almond Cookies

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Today’s recipe is the utterly butterly delicious wheat almond cookies. Never thought making cookies was this easy. These cookies are healthy, flavorful, and I bet you can’t get enough of it. I have baked them twice in the past two weeks and you don’t even feel guilty munching more as it is made of wheat. The ingredients too are ones that you easily find at every household. So instead of thinking start baking, I bet it will just leave you craving for more 🙂

 

Ingredients:

Whole wheat flour – 1 Cup almond cookie 1

Sugar – 1/2 Cup

Salt –1/4 tsp

Sliced Almonds – 1/4 Cup

Cardamom Powder (optional) – 1/2 tsp

Butter – 1/2 Cup

Milk – 2 to 3 tbsp

Procedure:

Preheat your oven to 360 degree F. In a bowl mix all the dry ingredients (flour, sugar, salt, almonds and cardamom powder). Powder the sugar before adding it. Now add the wet ingredients (butter and milk) and make a very soft dough. Now make small balls of the dough prepared (you can make around 20 balls).  Press each ball between your palms lightly. Each ball should be about half inch in thickness.  Now place them on your ungreased cookie sheet or baking tray with enough space between each cookie. Now bake them for 15 to 18 minutes, until golden brown in color. Let the cookies cool down completely before taking them off your baking tray/sheet.

Note: You can replace almonds with nuts of your choice 🙂

 

 

 

 

 

Recipe : Dahi Puri

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Dahi Puri is a popular chaat and is easy one to make. It is popular among kids and adults mainly because of the curds. I have to admit that while making this chaat, it looked so colorful that I ate first and made another plate for the photographs. As the saying goes “You eat first with your eyes”, so true. If your palate looks good, you can’t stop yourself from eating it. This chaat not only looks yummy but tastes so divine and refreshing. If you haven’t eaten this chaat at all, I highly recommend it 🙂

 

Ingredients:

Puris – around 10

Green peas / whole green gram – ¾ cupdahi puri 2

Potatoes – 2 (boiled, peeled and mashed)

Onion – 1 (finely chopped)

Curd – 2 cups

Green chutney – half cup

Sweet chutney – half cup

Sugar – 1 tbsp

Sev

Chaat masala

Chili powder

Jeera / Cumin powder

Salt

Coriander leaves

Procedure:

Add a bit of salt and chili powder to the mashed potatoes and mix well. Cook the green peas or whole green gram for 5 – 6 minutes with a pinch of salt. Don’t overcook it. Add the sugar to the curd and beat it well. Now crack a hole at the center of each puris and arrange it on your serving plate. Stuff the puris with the mashed potatoes and green gram / green peas. Now add little curd and onion on each puri. Now put green chutney and sweet chutney. Pour the remaining curd and sprinkle chaat masala, jeera powder, chili powder and salt. Add Sev on the top and finally garnish with coriander leaves.

Recipe : Sweet Chutney and Green Chutney for chaats

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This post is purely for chaat lovers, and I am first on that list. Every weekend we treat ourselves with the street chaats which are hard to resist. There are so many different kind of chaats and the main ingredients without which your chaat will be incomplete is the green chutney and sweet chutney. Once you prepare these chutneys you can treat your family at home with bhelpuri/ panipuri/ samosa /sandwich/ burger…list goes on. I will be sharing my chaat recipes in future, so keep your chutneys ready 🙂

Sweet chutney/ Tamarind Date chutney

Ingredients:sweet chutney 1

Dates – 15 to 20 dates

Tamarind – Half cup

Jaggery – Half cup

Chili powder – 1 tsp

Jeera powder – 1 tsp

Pinch of black salt

Salt to taste

Procedure:

Boil the seedless dates in an open vessel, with water enough to cover the dates, until the dates turn soft and mushy. Soak the tamarind in luke warm water for half an hour and extract the tamarind pulp. Blend the dates in a mixer. Take a pan, add the dates paste, tamarind pulp, jaggery and cook until jaggery dissolves. To this add roasted jeera powder, chili powder, black salt and salt. Cook until you get a thick consistency. Cool and store in an air tight container.

 

Green chutney/ Mint Chutneygreen chutney

Ingredients:

Mint leaves – 2 Cups

Coriander leaves – 1cup

Green chillies – 2 to 3

Garlic (optional) – 3 to 4

Jeera powder – 1tsp

Chaat masala – 1 tsp

Lemon juice – 2 tbsp

Salt to taste

Procedure:

Clean the Mint leaves and coriander leaves. I used the stem of coriander leaves too. Now grind all the ingredients together in a blender. Your delicious green chutney is ready.

Recipe : Penne Arrabiata Pasta

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Besides Indian food, I love Italian cuisine. I love their pastas, pizzas, the variety of bread, everything. Though the ingredients in most dishes might be same, yet they taste so different from one another. Italian food is simple in preparation as they require fewer ingredients. They mainly concentrate on the flavours. The herbs and spices play a vital role in all their dishes. Indians too use herbs extensively but in fresh form and Italians mainly use it in dried form. Today I will share penne arrabiata recipe and it hardly took me 30 minutes in making it. This yummy recipe will save all the money you spend on pasta in an expensive Italian restaurant.

Ingredients:

Penne – 2 Cups

Tomatoes – 4

Tomato puree – Half cup

Garlic cloves – 10 or 12

Onion – 2 medium

Oregano – 1 tsp

Basil – 1tsp

Chili flakes – 1 tsp

Salt

Olive oil

Preparation:

Cook penne in plenty of water with a pinch of salt and a teaspoon of oil till al dente (just cooked not too soft). Drain the penne soon after and set aside to cool. Now blanch the tomatoes, peel the skin, remove the seeds and chop it finely. Take a pan, heat two tablespoon of olive oil. As oil heats add finely chopped garlic and sauté for a minute. To this add finely chopped onions and stir till it is soft and translucent. Then add the tomatoes chopped and tomato puree, and mix. Add salt, chili flakes, oregano and basil, and mix well. Cook this mixture for nearly five minutes until a thick sauce is formed. To this add penne and toss. Garnish this with some more herbs and serve hot. And if you are a cheese lover you can garnish it with grated cheese too 🙂

Note: To blanch tomatoes you need to keep the tomatoes in a pot of boiling water for nearly a minute or more and then immediately place them in cold water and peel the skin.

 

Recipe : Coconut Cake

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I had plenty of coconuts lying at home, thanks to the festive season. Now, I had to find a way to use it, with something special, sweet dishes perhaps! I thought of a number of coconut based dishes, but the one that is tempting was a cake made of coconut. coconut cake 3It is one of the easiest cake recipes that needs no icing and tastes wonderful by itself. My daughter is not a big fan of cakes but ate half of the coconut cake I made.  Well, it was all worth for the “little” effort I put in making it :-).

Ingredients:

Coconut – 1 Cup

All purpose flour – 2 Cups

Sugar – 1 and a half Cup

Eggs – 2

Butter – Half Cup

Baking powder – 1 and a half tsp

Milk – Half Cup

Procedure:

coconut cake 2Preheat the oven at 325 degrees Fahrenheit. Grease and flour your baking pan. In a large bowl sift together all purpose flour and baking powder. In another bowl mix butter and sugar till a slight froth is formed. Now to this add the flour mixture. Add eggs and milk, and stir. Thick batter will be formed, do not over mix or the cake will be hard. Finally add the coconut and stir. Pour the batter on your baking pan and tap to release air bubbles if any. Bake for 40 minutes. Do the toothpick / knife test and bake until it comes out clean. Cool completely and serve.

Recipe : Vegetable Dum Biryani

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Whenever I visit any restaurants, I usually opt for roti or chaats but never rice. Reason being I don’t like too much of the masalas they use with rice. But my husband prefers restaurant made rice dishes than the one I cook at home. Reason, again the masalas they use. One day I decided to try the famous recipe “Vegetable Dum Biryani” to please my husband. I surfed through many cooking sites and picked bits from few recipes and made my own version :-). Believe me, now I love this dish more than my husband does and he never orders biryani in any restaurants now as he prefers the way I cook it. This dish is now included whenever I have guests and they all make a note of the recipe before leaving :-).

The recipe that I am sharing here is probably the easiest way of cooking Dum Biryani and I promise you a restaurant quality output . Try it out :-).

Biryani 2

Ingredients:

(This recipe serves two)

Fried Onions: 2 medium onions

Vegetable masala:

Cut Vegetables- carrot/ beans/ green peas/ potato (can include cabbage/cauliflower)

Jeera- 2 tsp

Biryani powder- 1 and a half tbspn (I prefer Knorr Biryani powder or Parampara biryani paste)

Garam masala- half a tsp

Coriander powder- 1/4 tsp

chili powder- 1/4 tsp

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ginger garlic paste- 1 tsp

Yogurt- 2 tbspn

Salt

Oil

Rice:

Basmati Rice – 2 cups

Cinnamon stick – 1 inch

Cardamom-2

Cloves- 2

Oil

Salt

Garnish:

Nuts and Raisins

Coriander leaves

 

Procedure:

For Biryani, while cooking rice add half a tsp of oil, and the whole spices mentioned in ingredients along with half a tsp of salt. The oil keeps rice grains separate and gives a glossy look and the spices give it the necessary aroma and flavor. You can add spices to the vegetable masala also but I personally don’t like getting whole spices while eating. Cook rice until just done. (Rice: water- 2cups:3cups)

Vegetable masala and fried onions:

In a large pan heat 4 tbspn oil and add the slit onions .Fry until golden brown. Remove the onions and drain the excess oil and keep aside.

To the same pan (add a tbspn of oil if necessary) add jeera to the oil. As it changes colour, add ginger garlic paste and sauté. Now add potatoes and fry for 2 minutes. Add the remaining vegetables and fry until half cooked. Later add the biryani powder, garam masala, chili powder, coriander powder, pepper powder, turmeric powder and salt. Don’t add too much of salt as we have added salt to rice as well. Now add yogurt and if the mixture is too thick add 2 tbspn of water. Cover the pan and cook until the raw smell of spices go away.

Biryani:

Biryani 3

In a heavy bottom pan/cooker/microwave vessel, add half vegetable masala, half fried onions and some nuts and raisins. Layer the rice on this masala. Now top this rice layer with the remaining half of vegetable masala, fried onions and, nuts and raisins. Sprinkle coriander leaves on top. Cover the pan and cook on medium flame for 5 minutes. Your tasty Vegetable Dum Biryani is ready to eat and serve this with raita of your choice.

Note: You can do the layering of rice and vegetable masala in any order 🙂 and if you have layered in a microwave vessel, microwave the biryani for 10 minutes.

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