Paneer stuffed Khandvi

Today I am sharing a very famous Gujarati Dish with a little twist - Paneer stuffed Khandvi.It is basically made with Gram flour and tempered with mustard and sesame seeds but I stufffed Khandvi with paneer and chaat masala filling. This stuffing gives nice tangy twist to dish. Hope you enjoy my experiment.

Recipe will serve 2

Ingredients:-

For stuffing:-

 

Grated paneer – ½ cup
Black pepper powder – ¼ tsp
Chopped coriander leaves – 3 tbsp
Chaat masala – ½ tsp
Salt as per taste

For Khandvi:-

Gram flour – 1 cup
Yogurt – ¾ cup
Chopped green chilies – 2
Asafetida – a pinch
Lemmon juice – 1 tbsp
Water – 2 cup
Turmeric powder – ½ tsp
Oil – 3tbsp.
Salt as per taste

For tempering:-

Oil – 2 tbsp
Mustard seeds – ½ tsp
Sesame seeds – ½ tsp
Corindar leaves – 2 tbsp
Curry leaves – 3-4

Directions:-

1) Mix all above mentioned ingredients for stuffing in a mixing bowl and mix well.
2) In heavy bottom mixing bowl add yogurt and water. Whisk well till smooth.
3) Now add green chilies, turmeric powder, salt, lemon juice and asafetida.
4) Add gram flour and whisk well and make a smooth batter. Make sure there no lump in batter.
5) Grease a tray with oil. We need this try to spread the cooked khandvi batter.
6) Heat the broad nonstick pan on a low flame and pour the batter in it. Stir well.
7) We have to continuous stir this batter unless it will stick at the bottom.
8) Cook this batter on low flame for about 10 mins. Once the batter has thickened, spread little batter on pre greased tray and let it cool for 2 min and begin to roll. If it rolled out smoothly then batter is cooked perfectly.
9) Spread all batter on pre greased tray quickly because once batter is cooled, it is very difficult to spread.
10) Allow it to cool and spread the stuffing on it. Don’t over spread it.
11) Cut the khandvi batter into equal size strips.
12) Strat rolling each strip smoothly. Don’t over press it.
13) Place the khandvi on serving plate.
14) Heat oil in tempering pan and add curry leave, mustard seeds, sesame seeds and coriander leaves.
15) Pour the tempering on top the khandvi.
16) Enjoy the stuffed khandvi with your choice of chutney.

Cauliflower Koftas in Spinach Gravy

Hi Foodies,

Today I am sharing a delicious entree recipe - Cauliflower Kofta in Spinach Gravy. I made koftas with cauliflower and potato. These koftas served in spicy n tangy spinach and tomato gravy. Hope you enjoy this.

Recipe will serve 2

Ingredients:-

For Cauliflower Koftas:-

Grated cauliflower – 1 cup
Boiled potato – 1 small
Gram flour – ½
Corn flour/ corn starch – 3 tbsp
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Garam masala – ¼ tsp
Black pepper powder – ¼ tsp
Amchur powder – ½ tsp
Oil – for frying
Salt as per taste

For Spinach gravy:-

Chopped spinach – 2 cup
Tomatoes – 2
Onion – 1 small
Chopped green chili – 2
Garlic clove – 3-4
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Sugar – ½ tsp (optional)
Water – ½ cup
Oil – 1 tbsp+ 2 tbsp
Heavy cream – ½ cup +for garnishing
Salt as per taste

Directions:-

1) Place the grated cauliflower on microwave safe plate and cook it for 2 minutes in every 30 second interval.
2) In mixing bowl add grated cauliflower, corn flour, gram flour, and boiled potato and mix it well.
3) Now add above mentioned spices and mix and mix it well. Make soft and dough. 
4) Make a small golf size balls out of this dough.
5) Heat oil for frying and fry the koftas until golden brown in color.
6) Once done place the koftas in kitchen paper.
7) Cut the tomatoes and onion in big dice shape.
8) Heat 1 tbsp oil in a pan and add garlic cloves and let it cook for 15 seconds.
9) Add diced tomatoes and onion and green chilies and Let it cook it for another 5 mins.
10) Now add all above mentioned dry spices and mix it well. Let it cook for another 5-6 mins.
11) Once oil ooze out from mixture take out from the flame and let it cool down completely.
12) Once cooled grind it in mixture and make a smooth paste.
13) Meanwhile boiled chopped spinach. Once boiled let it cool and then grind it in mixture and make a smooth puree.
14) Heat the oil in a heavy bottom pan and add tomatoes and onion paste in it. Let it cook for 5 mins.
15) Now add the spinach puree and stir well. Add water according to desire consistency of gravy.
16) Cover the pan with lid and let it cook about 5-7 mins.
17) Now add heavy cream and sugar. Stir well.
18) Cook it for 2 more mins.
19) Add the fried kofta in gravy just before the serving 
20) Garnish kofta with cream on top and serve hot with naan or paratha.

My Notes:-

1) Don’t fry all koftas in one time otherwise it will break.
2) You can also add grated paneer in kofta dough.
3) You can use butter in place of oil for making the gravy.

Carrot cake in microwave - Easy tea time recipe

Hello foodies,

Yesterday my food critic and sweet sister Hanisha told me to post easy recipe which everyone can make.  So Hanisha, on your demand today I am sharing a very quick and easy tea time snack recipe – Carrot cake. It is super easy to make and yummy and delicious in taste and I made this cake in microwave.  Enjoy this super easy cake with tea or coffee.

Ingredients:-

Carrots - 1cup (grated)
Sugar - 1/2 cup
Milk - ¼ cup
Baking soda - ½ tsp
Baking powder - ½ tsp
Salt - ¼ tsp
Lemon juice - ½ tsp
All purpose flour - ½ cup
Unsalted butter – 3 tbsp
Vanilla essence – 2 drops
Chopped Roasted nuts- for garnishing on top

Directions:-
1. In a mixing bowl, add milk and sugar and mix it well until sugar completely dissolved. Add vanilla essence.
2. In a separate bowl sift the all-purpose flour, baking powder, baking soda and salt, now add grated carrot in it and mix it well.
3. Add the flour mixture in the milk mixing bowl mix it with cut and fold method. Don’t overdo this.
4. Add lemon juice and mix it.
5. Pour the better in lightly greased microwave safe bowl and tap it lightly.
6. Put the bowl in microwave and cook it for 2-3 mins on high.
7. Take the toothpick test to check it is done or not.
8. Once it done let it cool down completely and garnish it with chopped nuts.
9. Serve it with evening tea/ coffee.

My notes:-

1. You can add the roasted nuts in cake batter also.

Paneer Lababdaar

Hello foodies,

Friday is the day when I and my husband generally don’t care about the calories, so this is the best day in the entire week to do experiments with food. Today I am sharing a successful Friday experiment – Paneer Lababdaar.  It is basically paneer in rich creamy tomato gravy. So enjoy this mouthwatering recipe.

 

Recipe will serve 2

Ingredients:-

Paneer – 200 gm
Oil – 2 tbsp
Butter – 1 tbsp
Onion – 1(diced)
Chopped garlic cloves – 5-6
Tomatoes – 4 (diced)
Green chilies – 2-3
Red chili powder – 1 tbsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Garam masala – ½ tsp
Kasuri methi – 1tbsp
Heavy cream – ¼ cup
Sugar – 1 tsp (optional)
Salt as per taste
Water – ¼ cup

Directions:-

1) Cut the paneer in cubes and soak it in cold water.
2) Heat oil in a pan and add chopped garlic cloves. Let it cook for 30 seconds. Don’t overcook it unless garlic gives burn taste.
3) Now add onions, tomatoes and green chilies. Let it cook for 5 mins or until tomatoes completely cooked.
4) Now add all dry spices and let it stir well. Use little water if needed.
5) Cook until oil ooze out from mixture. Remove the pan from heat and cool down completely.
6) Once the mixture cooled grind it in smooth paste.
7) Heat butter in a heavy bottom pan. Add kasuri methi and cook for 15 seconds.
8) Add the grind paste in pan and let it cook about 5- 6 mins. Add water according to desired consistency.
9) Let the mixture cook again for 5 mins.
10) Add heavy cream and stir well and add sugar.
11) Let the gravy cook for another 5 mins.
12) Add the paneer cubes and mix well and cook it for 2 more mins.
13) Serve hot with naan or paratha.

My Notes:-

1. You can shallow fry the paneer cubes if you want.
2. Kasuri Methi gives nice texture and aroma to your gravy, please don't skip that.

Khatiyawadi Lasaniya Bataka Nu shaak

Hi foodies,

When I came to Gujarat I got chance to taste Khatiyawadi cuisine and one dish which I liked the most is Spicy Lasaniya Bataka Nu Shaak – baby potatoes in spicy garlic and tomato gravy. So, I thought this is must try dish and I am 100% going to make it. After a research on basic khathiyawadi cuisine, I try my hand on this mouthwatering recipe.  Hope you guys enjoy it.

Recipe will serve 2

Ingredients:-

Baby potatoes – 5-6
Oil – 1 tbsp. + 3 tbsp.
Whole Red chilies – 4-5
Garlic cloves – 12-15
Ginger – ½ inch cube
Whole coriander seeds – ½ tsp
Chopped tomatoes – 2
Finely chopped onions – 1
Red chili powder- ½ tsp
Garam Masala – ½ tsp
Kasuri methi – 1 tbsp (optional)
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Salt – as per taste
Water – ½ cup

Directions:-

1) Soak the red chilies in warm water for 10 mins.
2) Wash the baby potatoes and boil it in a pressure cooker for 2 whistles. We need par boiled potatoes. Don’t over boil the potatoes. Don’t remove the skin of potatoes.
3) Heat 1 tbsp oil in a pan and fry the boiled potatoes for 3-4 mins.
4) Take the potatoes out from pan and arrange on kitchen paper towel.
5) In a mixture jar add red chilies, garlic cloves, coriander seeds and ginger.
6) Grind it in smooth paste.
7) Take another jar and Crush the tomatoes into smooth puree.
8) Heat oil in deep bottom pan and add cumin seeds.
9) Once the seed crackle add chopped onions and cook it until translucent in texture.
10) Now add red chili and garlic paste and mix well. Let it cook for  2mins
11) Add all try spices and mix well. Add little water if needed.
12) Take kasuri methi on our palm, crush it and add in the mixture. Stir well
13) Add tomato puree and let it cook for 5-6 mins.
14) Once the oil oozes out from the mixture, add water and again cook it for 5 mins.
15) Now add fried potatoes in the gravy and mix well. Don’t break the potatoes.
16) Let it cook on slow flame for 5 mins.
17) Serve hot with Paratha or bhakhri.

My Notes:-

1) You can you normal size potatoes in place of baby potatoes, I also used the normal one.
2) You can also adjust the spice level and amount of garlic according to your taste.

Muthiya - Kadhi

Hello friends,

Today I am sharing a very popular Rajasthani – Gujarati recipe – Muthiya - Kadhi.  Basically it is made with Bottle guard and serves with hot kadhi.  It is very delicious and healthy. You can make it in any time.  My sister doesn’t like bottle guard at all but she loves this muthiya and kadhi and it is also all time favorite dish of my husband. Enjoy this mouthwatering recipe.

Recipe will serve 2

Ingredients:-

For Muthiya:-

Grated Bottle guard – 1 cup
Whole wheat flour – 1 cup
Gram flour/ Besan – ½ cup
Maze flour – ½ cup
Semolina/ Suzi – ¼ cup
Garlic paste – ½ tsp
Finely chopped green chilies – 2-3
Yogurt – 3 tbsp
Oil – 2 tbsp
Kasuri methi – 2 tbsp
Turmeric powder – ½ tsp
Garam masala – ¼ tsp
Sugar – ½ tsp (optional)
Baking soda – ¼ tsp
Salt as per taste
Water – ½ cup

For Tempering:-

Oil – 3 tbsp
Asafetida – a pinch
Mustard seeds – ½ tsp
Sesame seeds – ½ tsp
Curry leaves – 5-6

For Kadhi:-

Sour Yogurt – ½ cup
Gram flour –3 tbsp.
Chopped onion- ½
Chopped green chili- 3
Chopped garlic clove – 3-4
Dried red chili- 1
Fenugreek seeds- ½ tsp
Fennel seeds- ½ tsp
Mustard seeds- ½ tsp
Kari leaves – 4-5
Turmeric powder- ½ tsp
Ghee/ clarified butter - 2 tbsp.
Water – 2 cups
Salt as per taste

Directions: - For Muthiya

1) Grate bottle guard and let it rest for 10 mins. Squeeze out the water from it.
2) Sift all above mentioned flours for muthiya and add semolina to it and mix well.
3) In a mixing bowl take all flour and semolina mixture and add grated bottle guard in it. Mix well.
4) Now add all above mentioned ingredients except water and mix it well.
5) Using little water, make soft dough. Don’t take too much water unless you will get very watery dough.
6) Apply little oil on your palm and make equal size cylinder roll out of it.
7) Arrange these roll on a greased steamer plate and let it steam for about 15 – 20 mins.
8) Once steamed, let the rolls cool down for 5 min.
9) Cut these rolls in ½ inch pieces.
10) Heat oil in pan and add asafetida, mustard seeds, and sesame seeds and curry leaves.Removes the curry leaves with help of spoon.
11) When the seed crackle, add muthiya in it and mix well.
12) Let it cook on medium flame for 3-4 mins.
13) If you like crunchy muthiya then cook it for another 3-4 mins.
14) Serve these muthiya with hot kadhi.


Directions - For Kadhi:-

1) In a deep bottom pan mix the gram flour and yogurt .Whisk gently and make sure there is no lump in the mixture. Add water and let this boil for 10 mins. Stir the mixture well while boiling. This is very necessary step, please don’t avoid this.
2) Once the mixture boiled add fenugreek seeds, salt and add the chopped onions. Let the mixture boil again.
3) Heat ghee in a tempering pan. Add dried red chili, fennel seeds, mustard seeds, chopped garlic, green chili and curry leaves Add turmeric powder and stir it for 30 secs.
4) Add this tempered masala into the boiling mixture and stir it well.
5) Let the khadhi boil for another 10- 12 mins.

My Notes:-

1) You can also serve the muthiya with green chutney.
2) You can make the muthiya with your choice of flour.

Dal - Methi Parcel

Hi Foodies,

Texas weather has suddenly changed from hot summer to cloudy and breezy. Though we are still waiting for rain showers, this pleasant weather motivated me to do new experiment in my kitchen - hot and tangy Dal - Methi Parcel. I made this parcel with Moong dal and kasuri methi stuffing. Hope you too enjoy it.

Yield: - 8 parcels

Ingredients:-

For Dough:-

All-purpose flour – 1 cup
Carom seeds – ½ tsp
Oil – 3 tbsp
Salt – as per taste
Water – ¾ cup

For Dal – Methi filling

Boiled moong dal – ¼ cup
Kasuri methi  -  2 tbsp
Black pepper powder – ½ tsp
Tamarind pulp – 2 tbsp
Salt as per taste
Oil – 1 tbsp + deep frying
Asafetida – a pinch
Turmeric powder – ¼ tsp
Garam masala – ¼ tsp
Red chili powder – ½ tsp

Directions:-

1. In a mixing bowl, add all mentioned ingredients except water for making the dough and mix it well. Now add little water at a time and knead soft dough.  Let the dough rest for 20 mins.
2. Heat oil in pan and, add asafetida and kasuri methi. Don’t overcook it otherwise it will be burnt and give bitter taste.
3. Now add boiled moong dal, mix well and cook for 2-3 mins. Add all above mentioned spices and tamarind pulp, and mix well. Let this stuffing cook for 2-3 mins.
4. Let the stuffing cool down completely.
5. Divide the dough in equal parts, and make a thin (like chapatti) square shape sheet out of it. Now cut the sheet in 2 inch wide strips. Do the same with rest of the dough.
6. Take 2 strips and put these in a shape of plus (+).
7. Take small amount of filling and place in the center of the plus shape. Now fold the parcel first vertically and then horizontally.
8. Seal edges carefully using little water.
9. Now heat oil in frying pan. Fry these parcels on medium flame until they are golden brown in color.
10. Enjoy the Dal – Methi parcels with your choice of sauce or chutney.

Eggless Butter less Tutti - Frutti Cake

Hello friends,

My today's post is for very special person . According to IST (Indian standard Time) today is birthday of my sweet younger sister and the technical supporter of this blog, Taruna. " Happy Birthday to my sweet Sister." Taru and I just love the fruit cake and specially tutti frutti cake. So, dear little sissy, this is for you. Enjoy your birthday, be blessed and party hard.
I made this cake without butter and egg. This is very delicious tea time snack. Take a look on this yummy cake.

Ingredients:-

All purpose flour (AFP) – 1 cup
Tutti – frutti – ½ cup
Sugar – ½ cup + 2 tbsp
Sunflower oil - ¼ cup
Yogurt – ½ cup
Orange zest – ½ tsp
Orange juice – ¼ cup
Vanilla essence – 2 drops
Baking soda - ½ tsp
Baking powder - 1 tsp
Salt – ¼ tsp

Directions:-

1. Preheat the oven at 350 degree F and grease the loaf pan with butter.
2. In bowl add tutti- frutti , orange zest , orange juice and 2 tbsp sugar. Mix it well.
3. In a mixing bowl sift AFP, salt, baking soda and baking powder. Mix it well.
4. In separate mixing bowl whisk yogurt and sugar gently.
5. Add vanilla essence and mix it again. Now add sifted mixture slowly.  Don’t add all mixture together.
6. Mix it well. Add Tutti frutti mixture and give a nice mix.
7. Add sunflower oil and again mix it well.
8. Pour the batter in greased loaf pan and tap it lightly.
9. Bake it for 35 mins or until the crust is golden brown in color.
10. After 35 mins take tooth pick test and if tooth pick comes out clear, take out the cake from the oven.
11. Let it cool down for 15 mins.
12. Unmold the cake from pan carefully.
13. Let the loaf cool down completely.
14. With the help of bread knife slice the loaf in your desire size.
15. Enjoy this cake with evening tea/ coffee.

My notes:-

1. You can use lemon zest and lemon juice in of place orange.
2. You can add your choice of nuts with tutti frutti, it will give you nice nutty texture.

Gujarati Cup Handvo : Savory Cupcake

Hello foodies,

Today I am sharing a traditional Gujarati dish in new avatar. Handvo is Gujarati savory dish and basically it is made with various lentils and rice flour but today  I am sharing a easy version of making handvo. I made this dish with semolina in place of various lentils and rice flour and also gave a new look to the dish by making it in cupcake shape. Enjoy this savory cupcakes.

Yield: - 12 cups

Ingredients:-

For Handvo Batter:-

Semolina/Suzi - 1 cup
Coarse gram flour – ¼ cup
Gradated bottle gourd – ½ cup
Finely chopped green chilies – 3
Roasted peanuts chopped – ¼ cup
Yogurt – ½ cup
Garlic paste – ½ tsp
Turmeric powder – ½ tsp
Lemon juice – 2 tsp
Sugar – 1 tsp
Garam masala – ¼ tsp
Baking soda – ½ tsp
Baking powder- ½ tsp
Oil – 3 tbsp.
Salt to taste
Water – ½ cup
For Tempering:-

Oil – 2 tbsp.
Mustard seeds – 1 tsp
Sesame seeds – ½ tsp
Asafetida - a pinch
Curry leaves – 4-5

Directions:-

1. Preheat the oven at 350 degree F.
2. Grease the cupcake baking tray with butter or oil.
3. Grate the bottle gourd and let it rest for 10 mins and after that squeeze out water from it.
4. In a mixing bowl add semolina and gram flour and mix it well.
5. Now add grated bottle gourd, mix it and add all above mentioned ingredients except baking powder and baking soda.
6. Mix well and check the consistency of batter. Add more water if required.
7. Now add baking powder and baking soda and mix it. Don’t over mix at this stage.
8. Now pour the batter in cupcake tray and let it bake for 30 mins.
9. After 30 mins, take tooth pick test. If it comes out clear, cupcakes are ready to take out from the oven.
10. Heat oil in tempering pan and add mustard seeds, sesame seeds and asafetida and curry leaves.
11. Remove curry leaves with the help of spoon and pour this tempering on top of the cupcakes.
12. Enjoy the savory cupcakes with your choice of chutney or sauce.

My notes:-

1. You add your choice of vegetables like peas, boiled potatoes etc.
2. This is easy version of making handvo, traditionally handvo is made with various lentils and rice flour. You can use lentils and rice flour for making handvo.
3. You can also serve it with chilled yogurt.

Minty Pinpeapple Raita - Summer Energizer Recipe

Hi Foodies,

Now in Texas, summer is on its peak and food menu has also changed with the season. Masala Chaas (butter milk) and Raita is must in every Indian lunch or dinner menu. To beat this three digit hot temperature (around 100 - 103 degree F) let's try this super easy and quick recipe. Enjoy this Summer energizer raita.

 

Recipe will serve 2

Ingredients:-

Thick Yogurt – 2 cups
Diced Pineapple – 1 Cup
Pomegranate Seeds – ½ Cup
Chopped Mint leaves – ¼ Cup
Sugar – ½ cup
Black Salt – ½ tsp
Black pepper powder – a pinch

Directions:-

1) In a mixing bowl, add yogurt and whisk it well.
2) Add sugar, black salt, black pepper powder.
3) Now add diced pineapple, pomegranate seeds and mint leaves.
4) Mix it well and let it chill in refrigerator for one hour.
5) Enjoy the raita with your choice of pulao or biryani.

Masala Buns

Hi Foodies,

Whenever I plan for a party or get together, I don't like to go with typical party menu. Today I am sharing one of my favorite party entrees - Masala Buns. I made this dish during friends get together. So, if you guys are also bored with typical party menus, give this delicious party dish a shot.

Ingredients:-

For Buns:-

Whole wheat flour - 2cup
Active dry yeast - 2 tsp
Salt - to taste
Sugar - 1tsp
Warm water - 1/2cup
Olive oil - 2tbsp.
Basil leaves - 2 tsp
Butter - melted (for brushing)
Sesame seeds - for garnishing


For Filling:-

Boiled potatoes - 4
Green chilies - 2 chopped fine
Green Peas - 1/2 cup
Onion - 1, chopped fine
Salt - to taste
Coriander powder - 1/2 tsp
Turmeric powder r - 1/4 tsp
Garam masala - 1/4 tsp
Red chili powder - 1/2 tsp
Chat masala - 1/2 tsp
Oil - 1 1/2 tsp
Mint leaves - few chopped
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafetida - a pinch

Directions: - For Filling

1) Heat a shallow pan with oil. Add cumin seeds, mustard seed and asafetida when the oil is hot.
2) Add onion and chilies and sauté until onion is soft. Add the dry spices and mix well.
3) Add all the vegetables and add salt chat masala.
4) Sauté well for 5 to 7 mins. Add chopped mint leaves.
5) Let it cool down completely.

Directions: - For Buns

1) Preheat oven to 350 degree F.  Sift together flour and salt.
2) Mix sugar and yeast in warm water and let it rest for 10 minutes in warm place.
3)  Make a well in the flour and add yeast mixture, basil leaves and little water and mix and knead soft dough.
4) Apply oil on the top and cover it with a damp cloth and place it in a warm place for2-3 hour.
5) Once the dough doubles in volume, make golf ball size balls.
6) Place the balls and cover and rest it for 15 minutes.
7) Later take a ball and flatten it a bit with your palm and spoon some filling. Bring the edges of the dough together and cover the filling
8) Place all the balls in the sheet tray. Brush each ball with melted butter. Sprinkle few sesame seeds on top.
10) Bake it for 15-20 minutes. Take it out from oven and brush once again.
11) Serve hot the delicious masala buns with spicy garlic-red chili or tamarind chutney.

 

My notes:-

1) You can use kasuri methi in place of basil leave. It will also give a nice aroma.
2) While making the buns you can add mozzarella cheese cube in the filling.
3) You can try your own choice of stuffing. If you want to make it healthy, use mixed vegetables in the filling.

Creamy Corn Cone

Hello Friends,

 Thanks a ton for appreciating my first post. It means a lot to me and encouraged me to share more recipes.I love baking experiments. So, today I am sharing one of my successful baking experiment - Creamy Corn Cones. The cone shape is made out of pastry dough and  filled with corn cream and chopped strawberries. The combination of cream and corn gives a nice coarse texture to filling and strawberries add tanginess in it.Enjoy this yummy sweet and tangy dessert.

Yield- 5 Cones.
Ingredients:
Pastry dough- 1 PC (store bought)
Heavy cream- 1/2cup
Fresh corns - 2(husks and silk removed)
Sugar- 1/4 cup
Butter- 1/2 tsp
Strawberries chopped- 5-6

Directions:-

1) Remove the corn kernels off the corn cobs. Grind the corn kernels without adding water.
2) Heat butter in a non-stick pan and add corn mixture and saute till it becomes light golden brown in color.
3) Add cream and sugar and keep stirring continuously on low heat for 5-6mins.
4) Add chopped strawberries after the mixture cool completely.
5) With the help of aluminum foil make the cone shaped mold.
6) Make the small balls and roll out the dough in a form a circle and cut out in half from rolled out dough and starting from one end keep rolling the cone as it wrap itself around the dough.
7) Seal the end part and press the dough firmly around the cone so there is no gap left.
8) Bake these cones in the oven for 10 min or until golden brown in color at 375 degree F.
9) Remove the cones from the oven and allow it to cool.
10) Remove the foil carefully.
11) With the help of piping bag fill the corn cream mixture in the cones.
12) And enjoy the Creamy Corn Cones.

My Notes:- 

1) You can also use Pomegranate in place of Strawberry.
2) Making molds with aluminum foil is bit time consuming task, you can use steel cone molds which is easily available in any baking supplies store.

Dal Bati Churma: - A Royal Rajasthani Platter

Dal Bati Churma: - A Royal Rajasthani Platter

This being my first post, it had to be Dal Bati Churma. It is a very delicious and traditional dish from Rajasthan and being a Rajasthani, I just love to make Dal Bati. This platter includes Dal, Rajasthani kadhi, Bati, Churma  laddu along with spicy garlic chutney, Chaas (buttermilk with bundi on top)and salad. So enjoy this mouthwatering dish.

Recipe will serve 2

Ingredients:-

For Bati:-

Wheat flour -2 cups

Semolina /Suji - ½ cup

Coriander seeds - ½ tsp

Carom seeds - ½ tsp

Fennel seeds - ½ tsp

Ghee/clarified Butter - 3 tbsp + dipping the batis

Turmeric powder - ½ tsp

Salt - ½ tsp

Water to knead the dough

For Dal:-

Mong dal (spilt without skin) - 1/4 cup

Urad Dal - 1/4 cup

Green chili - 2

Red chilipowder - ½ tbsp.

Turmeric powder – ½ tsp

Coriander and cumin powder - ½ tsp

Garam masala  - ¼ tsp

Onion (finely chopped) – 1

Tomatoes (finely chopped) -1

Ghee - 2 tbsp.

Cumin seeds - ½ tsp

Mustard seeds – ½ tsp

Asafetida powder – a pinch

Dried kashmiri red chili whole - 2

Coriander leaves – for garnishing

Salt as per taste

Water – 2 cups

For Kadhi:-

Sour Yogurt – ½ cup

Gram flour – 3 tbsp.

Chopped onion - ½

Chopped green chilies - 3

Chopped garlic clove – 3-4

Dried red chili - 1

Fenugreek seeds - ½ tsp

Fennel seeds - ½ tsp

Mustard seeds - ½ tsp

Kari leaves – 4-5

Turmeric powder - ½ tsp

Ghee/ clarified butter - 2 tbsp.

Water – 2 cups

Salt as per taste

For Spicy Garlic chutney:-

Garlic cloves - 8-10

Dried red chilies - 4-5

Coriander leaves - ½ cup

Lemon juice - 3 tbsp

Salt as per taste

For Churma laddu:-

Wheat flour -1  cup

Semolina/suji - ½ cup

Ghee/Clarified butter - 3 tbsp+4 tbsp.

Jaggery /gud - ½ cup (grated)

Chopped nuts – ½ cup (raisins,almonds and cashews)

Cardamom powder – ¼ tsp

Almond powder - for garnishing
Warm milk - ½ cup

 

Directions:- For Bati
1. Combine all dry ingredients in a mixing bowl. Add ghee and mix it well, using water knead soft dough and let the dough rest for about 10 mins. 
2. Preheat the oven on broil at 375 degree F. 
3. Divide the dough in equal shaped small round balls and arrange it on baking tray, lined with aluminum foil, about one inch apart.
4. Broil it about 30 – 40 min or until Bati are golden in color. Turn the Batis in every 15 mins.
5. Once the Batis are done take out them from oven and dip in melted ghee/butter.

Directions:- For Dal 
1. Soak both the dals in water for 1 hour. 
2. Pressure cook dals with 2 ½ cups of water for 3 whistles. 
3. Heat ghee in a pan and add cumin seeds, mustard seeds, dried chili and asafetida. Once the seeds sputtered add chopped onion and cook it until translucent. 
4. Add all the above mentioned dry spices and mix it well and let it cook for 2 mins. 
5. Add chopped tomatoes and cook it until oil ooze out from the masala. 
6. Add this masala in pre boiled dal and add water and stir well. 
7. Let the dal boil around 10 min on slow flame. 
8. Garnish with coriander leaves.

 

Directions -For Kadhi:- 
1. In a deep bottom pan mix the gram flour and yogurt. 
2. Whisk gently and make sure there is no lump in the mixture.
3. Add water and  boil it for 10 mins. Stir the mixture well while boiling. This is very necessary step, please don’t avoid this. 
4. Once the mixture is boiled, add fenugreek seeds, salt and chopped onions. Let the mixture boil again. 
5. Heat ghee in a tempering pan. Add dried red chili, fennel seeds, mustard seeds, chopped garlic, green chili, curry leaves and turmeric powder and stir it for 30 secs. 
6. Add this tempered masala into the boiling mixture and stir it well. 
7. Let the khadhi boil for another 10 - 12 mins.

Directions:- For Churma  laddu 
1. Preheat the oven on broil at 375 degree F. 
2. Mix wheat flour, semolina and 3tbsp ghee in a mixing bowl. Using little milk at a time, knead a soft dough same as Bati. 
3. Make equal size balls and broil it same as Bati for 30-40mins. You can cook it along with Bati also. 
4. Once cooked, take it out from oven and break into small pieces. 
5. Grind it in food processor and make a coarse powder and sift it with sifter. 
6. Add grated jaggery, chopped nuts (your preference), cardamom powder and mix well. 
7. Add hot ghee, mix it well and make small laddu size ball out of it. Add more ghee if you need. 
8. Sprinkle almond powder on top. 

For Spicy Garlic chutney:- 
1. Soak the dried red chilies in water for 15 mins. 
2. Combine all ingredients in mixing jar and mix until smooth paste.

My notes:- 
1. You can use coarse wheat flour and skip the semolina. 
2. Rajasthani food has lot of ghee/clarified butter in its recipes. You can use oil in place of ghee but not for Batis and churma laddu. Using ghee will make it more delicious and give a nice aroma to your dish. 
3. You can use your choice of lentils for making the dal. 
4. And last but not the least point; enjoy this dish with your hands not with spoon. This will give it the traditional  Rajasthani  touch.

Now enjoy it with Chaas, Papad and salad. Hope you like this dish and please share your Comments / Suggestions.