Bread Besan Bajji, Bread pakoda

Ingredients

4 Slices of bread

1 cup of Channa dal

1 spoon chili powder

1/4 spoon coriander powder

Salt to taste.

Oil for frying.

Method

1. If you prefer onions you can put 1/2 onion cut into small pieces.

2. Make the paste of channa dal by adding some water and mix salt,

Chili, coriander powder and some coriander leaves for taste.

3. Cut the bread into four pieces and dip them in Channa dal paste and

Deep fry them in the oil till golden brown.

4.Serve them with some hot sauce or ketchep.

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Masala vada

 Masala Vada

Ingredients

1 cup yellow gram (Chana dal)

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely Chopped

3-4 green chilies finely chopped

1/2 tsp. Cumin seeds

Oil for  deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest,coarsely.

Mix all other ingredients, Including whole dal.

Add 2-3 tbsp. Hot oil to the mixture.

Heat oil, make pattie shaped rounds with moist palm.

Let carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, Tamarind chutney, or ketchup

Making time: 20 minutes (Excluding soaking time)

Makes: 15 vadas (approx.)

Shelf life: Best fresh

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Apple crumble with kiwi-coconut

Preparation: 25 minutes Cooking time: 25 minutes Serves 4:

• 2 kiwi yellow
• 2 apples
• 1/2 lemon
• 25g butter
• 40 g sugar
• A pinch of cinnamon powder

For the dough:

• 50g walnuts coconut grated
• 50 g chopped almonds
• 50 g flour
• 50 g butter
• 50 g of brown sugar

1. Preheat oven to 180 ° C (gas mark 6).
2. Peel the kiwis. Peel and seed the apples. Cut the fruit into cubes and sprinkle with juice of lemon .
3. Melt the butter with the sugar and cook until a caramel brown.Add the diced fruit and cook 3 minutes, stirring gently.
4. Add the cinnamon and pour into ovenproof ramekins.
5. Prepare the pastry by mixing with your fingertips all the ingredients to a sandy clay.
6. Spoon batter over fruit and bake 20 minutes, until crumbles are golden brown. Serve warm with heavy cream or ice cream nutscoconut .

And a good appetite, of course!

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White Chocolate cranberrie Cookies

- 115g butter 
- 115g sugar 
- 250g flour 
- 1 egg 
- 50g cranberries 
- 100g chocolate white chopped

Beat sugar with the melted butter. 
Add egg and beat well. 
Add flour gradually and stir in chocolate
and cranberries. 
Make small piles of dough on a baking sheet and bake 10-15min.

- 1/2 cup Melted butter 
- 1/2 cup sugar
- 2 cups flour 
- 1 egg 
- 1/2 cup dried cranberries 
- 1/2 cup white chocolate e

Beat the sugar with the Melted butter. 
Add the egg and beat well. 
Add the flour little by little and in to the chocolate e 
and cranberries.  
Form little balls of dough baking tray and we bake 
in the oven for about 10-15min

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VADAPPI

This is the easy and simple version for preparing vadappi’s .These can be prepared both for snacks as well as breakfast .vadappi’s are small pooris made with rice flour.

Ingredients:-

Rice flour -1cup

Water -3/4^th cup (or as required)

Cumin seeds – 1tsp

Salt –to taste

Oil –enough to deep fry

Procedure:-

Mix rice flour, salt and cumin seeds by adding enough water to make a soft dough.

Divide the dough into 10-12 equal portions.

Smear little oil on a plastic sheet and flatten each portion into thin pooris.

Heat oil in a pan and deep fry pooris in batch wise.

Serve hot with any chutney.

Note:-

Water used for making dough should be warm , this will help the pooris to puff up when deep fried.

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Buttermilk Biscuits

Timesaver: Have homemade biscuits ready to make anytime. Premeasure and mix a few batches of the dry ingredients; store each batch in a sealable plastic bag.

SERVINGS
10

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 pound butter, cold and cut into small pieces
1 1/4 cups buttermilk

PREPARATION
1. Heat oven to 425°F. Sift the flour, baking powder, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender,

2 knives, or your fingers until mixture resembles coarse meal. Stir in buttermilk until the mixture forms a rough dough. Gently knead the dough 6 or 7 times on a lightly floured surface and roll to 1/2-inch thickness. Cut out 2-inch rounds. 

Gather scraps and repeat until all the dough is used. Bake 1 inch apart on parchment paper-lined baking sheets until lightly browned - 12 to 14 minutes. Serve warm.

NUTRITIONAL INFORMATION
(based on 1 biscuit)
Calories: 186
Total Fat: 10 g
Saturated Fat: g
Cholesterol: 26 mg
Sodium: 456 mg
Carbohydrates: 21 g
Fiber: 1 g
Protein: 4 g

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sweet puff and jam triangle recipes

Hi friends , here are some snacks recipes to keep warm this winter.. Use these  winter snack recipe ideas to make your own creative and tasty treats to make it at home.

Ingredients:-

Jam, any flavor-4 to 5 tablespoons

Frozen puff pastry dough - 2 sheets , defrosted for 10 minutes

Powdered sugar

Method:-

Preheat the oven to 400˚.

Cut pastry sheets into equal squares

Place a small amount of jam in the center of each square, fold over (corner to corner) and seal the edges with your fingertips.

Bake for 15 mins, until golden brown.

Let it Cool for some time ,  shower with a generous sprinkle of powdered sugar,and  enjoy.

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quick cookie shortbread recipes

Ingredients :-

  All purpose flour- 4 cups

  Sugar-1 1/2 cup

  Clarified butter- 400gms

Method:-

 Cream butter and sugar together for 2-3 mins.

 Add flour to the above mix to form a dough.

 Roll out to desired thickness and cut into required  shapes by using any cookie cutter .

 Bake at 150° for 10 mins.

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Evening Snack Bites

Tutti-frutti Kachang

Ingredients : Tutti-frutti: 20 gm; Musk melon: 20 gm; Water melon: 20 gm; Water melon syrup:10 ml; Musk melon syrup:10 ml; Crushed ice: 120 gm; Mint: 5 gm

Method
Scoop the water melon, musk melon and keep aside. Put the crushed ice in a glass and then put the musk and water melon syrup for the flavour in the ice. Take the ice out when it gets the shape of the glass. 

 

For serving
Keep the ice ball on a chilled plate and put the scooped water melon, musk melon and tutti-frutti over it. Garnish it with mint.Enjoy!

 Tropical Fruit Gateau 

Ingredients: Butter: 25 gm; Sugar: 25 gm; Eggs: 2; Flour: 75 gm; Cocoa powder: 25 gm; Baking powder: 1 ½ tsp; Filling:  Whipped cream: 200 ml; Ripe mango: 1; Passion fruit: 1

Method
Preheat oven. Line a 275mm x 175mm (11” x 7”) tin with non-stick baking paper. Put the butter and sugar into a mixing bowl and beat together until the mixture is smooth and creamy. Add the beaten eggs, half at a time, and beat well. The mixture may start to look a bit curdled, but this won’t be a problem once the dry ingredients are added. Sieve the flour, cocoa and baking powder into the egg mixture and fold together  thoroughly, taking care not to lose too much of the air in the beaten eggs. Spoon the mixture into the prepared baking tin and level to an even thickness with a spatula (it will end up quite thin).

 

Place immediately into the preheated oven for 6-8 minutes. Remove sponge from oven and immediately turn out of the tin onto a clean, firm surface. Peel off the baking paper, then lay the baking paper back on top and put aside to cool completely. While the sponge is cooling whip the cream to a soft peak. Peel and slice the mango into strips and half the passion fruit. When sponge is cool, remove the baking paper and then half so that you have two equal sized rectangles of sponge.

Spread half the whipped cream over one half of the sponge, then top with the thin slices of mango. Using a teaspoon, scoop out the flesh from one half of the passion fruit and drop small amounts all over the mango and cream mixture. Put the other half of the sponge on top of the mango and cream. Now, top it with the remaining whipped cream, the rest of the mango slices, and then scoop out the other half of the passion fruit. Finally, put the flesh on top of the gateau. Keep in the refrigerator until ready to serve. 

 Fruit Bruchetta

Ingredients: Pineapple (chopped): 20 gm;  Orange: 20 gm; Strawberry (chopped): 40 gm; French loaf (cut on a diagonal 1/2 inch thick): 6 slices;  For dressing: Honey: 20 ml; Green chilli (chopped): 5 gm; Lemon: 10 ml

 

Method
Take a pan, heat honey on slow flame till it becomes thin, now add chilli and lemon and stir. In another bowl, take all chopped fruits and put honey mixture and mix well. Keep it aside for 15 – 20 mins or till the fruits become slightly soft. Take the French loaf or any other bread and slice it diagonally and toast it. Put the mixture on top of the bread, arrange it in a platter and serve cold.

 Fruit Bruchetta 

Ingredients: Pineapple (chopped): 20 gm;  Orange: 20 gm; Strawberry (chopped): 40 gm; French loaf (cut on a diagonal 1/2 inch thick): 6 slices;  For dressing: Honey: 20 ml; Green chilli (chopped): 5 gm; Lemon: 10 ml

Method
Take a pan, heat honey on slow flame till it becomes thin, now add chilli and lemon and stir. In another bowl, take all chopped fruits and put honey mixture and mix well. Keep it aside for 15 – 20 mins or till the fruits become slightly soft. Take the French loaf or any other bread and slice it diagonally and toast it. Put the mixture on top of the bread, arrange it in a platter and serve cold.

Melting Summer

Ingredients: Kiwi: 20 gm; Peach: 20 gm; Mint: 5 gm; Cucumber: 20 gm; Yoghurt: 50 gm; Honey: 20 gm; Ice: 50 gm

Method
Peel of the skin of cucumber, peach and kiwi. Mix all the other ingredients in a mixer till it comes into a smooth consistency. Garnish it with mint leaves and enjoy the smoothies!

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Stuffed mushrooms

Easy to make and takes no effort at all! Tastes great with its parsley stuffing. 

Stuffed mushrooms
Cooking Time: 7 mins. 52 secs
Makes 20 pieces. 

Ingredients
20 fresh large mushrooms
2 teaspoons butter 

For the stuffing
1 teacup finely chopped parsley
2 slices fresh bread
1 onion, chopped
A few drops lemon juice
1/4 teaspoon green chilli, chopped
2 tablespoons butter
salt to taste 

Method
For the mushroom
1. Detach and discard the stems from the mushrooms. Wash the mushroom caps. 

For the stuffing
2. Put the butter in a glass bowl and microwave on HIGH for about 20 seconds. Add the onion and microwave on HIGH for 1 minute, stirring once in-between after 30 seconds.
3. Add the green chilli and microwave on HIGH for about 20 seconds.
4. Crumble the bread slices.
5. Add the crumbled bread, parsley, lemon juice and salt. Mix well and microwave on HIGH for about 2 minutes, stirring once in-between after 1 minute.

 

How to proceed
1. Stuff the cavities of the mushroom caps with the stuffing.
2. Put the butter in a shallow glass dish and microwave on HIGH for about 12 seconds.
3. Arrange the stuffed mushrooms in the dish and sprinkle 1 tablespoon of water on top. Cover and microwave on HIGH for 3 to 4 minutes.

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Quick chocolate cookies

The most delicious aspect about a simple chocolate cookie is its taste and appearance. As it bakes, cracks form in the top of the cookie exposing dark chocolate cracks across the surface of the cookie. Sounds yum?      Ingredients:   2 cups white table sugar  4 eggs, scrambled  Melt these two ingredients gently on very low heat so that they don't scald  ¼ cup butter  4 ounces (4 squares) baking chocolate  2 cups sifted flour  2 teaspoons baking powder  ½ teaspoon salt  ½ cup chopped nuts (you can use almonds)  ½ cup confection sugar for the decoration.  Procedure:  Mix the eggs and the white sugar and mix them well.  Then add the melted butter and chocolate after they cool down a little. Later add the flour, baking powder, nuts and salt and stir to combine.  Chill the batter for a few hours or overnight, so that it will be easy to handle for the next step.  Roll the dough into small balls of 1 to 2 tablespoons of batter each. Then roll each ball of batter across a plate dusted with the confection sugar to cover the entire ball.  Place each ball on a greased cookie sheet and bake in a slow oven (300 degrees) for 18-20 minutes. You need to be careful about discolouration of the confection sugar coating. Check out how the cookies expand and crack to give that pretty chocolate design! Serve warm.

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Samosa

Samosas
Makes 12 good-sized samosas

**Dough

2-1/2 cups flour
1/2 tsp. salt
1 Cup buttermilk or yogurt (I used 1 Tbs lemon juice with enough skim
milk to make a cup)
extra flour, as needed 

Put flour and salt in food processer with dough blade. Mix. Add
buttermilk. Mix and pulse until dough forms a ball. Add additional flour
if needed. Remove dough and knead for one minute. Cover dough tightly
and refrigerate. The dough should be pretty soft.


**Filling

2 large potatoes (I used 4 smallish potatoes.)
1 medium-large onion chopped fairly small
2 medium cloves garlic, minced (I used 4 large cloves)
1 Tbs. freshly grated ginger (I used a liberal sprinkling of ground
ginger)
1 tsp. garam masala
1 tsp. ground coriander
3/4 tsp. salt
1-1/2 cups green peas (frozen are fine)
2 Tbs. lemon juice
Cayenne to taste

Peel, quarter, and boil potatoes. Lightly mash (leave some chunks).

Saute (with a tiny bit of Pam or in a little stock) onions, garlic,
ginger, garam masala, coriander, cayenne and salt until onions are soft.
Add peas and lemon juice about half way through.

Combine potatoes and onion/peas mixture. Let cool for at least 15
minutes before filling pastries.

**Sauce
1/2 Cup white vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced (or 1/4 tsp garlic powder)
1 tsp. salt
1/2 small apple peeled and finely chopped 

Place all ingredients in a small pan. Heat to boiling, stirring often.
Simmer uncovered for about 10 minutes. Serve warm or at room temperature
on top of or to the side of samosas. (Note: I would double this to serve
with all 12 samosas.)

**Assembling Samosas

Preheat the oven to 425F. Spray cookie sheet well with Pam (I did 5
seconds)

Make 12 1-inch balls from the dough.

Flour hands and rolling pin. Get a small bowl of water and a fork.

On a clean floured surface, one at a time, roll the dough out into a 5
or 6 inch circle.

 Put filling in center of circle. (it really will all
fit in the 12 samosas if you do it right.). 

Use your finger to apply
water around the edges of the dough to make it sticky.

Pull dough together to make crescent shape. Crimp edges firmly with fork. 

Place samosa on cookie sheet. When finished, give top of samosas a 5 second
spray of Pam, moving quickly to get all sides.

Bake 15 minutes at 425, turn over and bake 10 minutes at 375.

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kesari halwa(sooji halwa,rava kesari,rawa kesari)

Ingredients:

  1 Cup Rava 
  1 1/2 Cup Sugar
  3 Cups Milk
  Pinch of Kesari/Saffron (Food Colour)
  1 Cup Ghee
  10 Cashews
  1 Tablespoon Raisins
  Pinch of Cardamom powder

Method:


Step 1- Roast the cashews and raisins in a Tspoon of ghee and keep it aside.


Step 2- Fry the rava in a tablespoon of ghee till its colour turns slight brownish.


Step 3- Heat the milk in a pan. When the milk boils add the rava and keep stirring it for about 5mins.


Step 4- Now add the Sugar, Food colour, Cardamom Powder, Cashews, Raisins and the remaining ghee to the above mixture keep stirring for few mins ,so that ghee is mixed well.


Garnish with fried cashew nuts and raisins; serve hot or cold.

NOTE:

- U can use saffron(kumkumpovu)instead of food colour.for that,add 2-3 strands of saffron to 2-3t   sp of milk.

- by adding ghee the mixture solid and doesn't stick to the sides of the pan. 

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