Mirchi Cooking

"Authentic Vegetarian Cooking"

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Carrot Halwa[Pressurecook method]

Rich Indian Dessert made with fresh carrots, milk and sugar encapsulated within the generous amount of ghee added. An easy to make recipe of halwa which is made in a jiffy. I have used the pressure cooker to save a lot of time in cooking.

INGREDIENTS

Carrot- 12 carrots big (grated)

Milk- 2.5 cups

Sugar- As per your taste

Condensed milk- 1/2 cup

Cashews- As needed

Almonds- As needed

Raisins- As needed

Ghee- 2-3 tbsp

Serves: 7 to 8 people

PROCEDURE

Take all your ingredients.Pressure cook the grated carrots and milk for atleast 4 to 5 whistles.

After pressure cooking this carrot and milk mitransfer these to a pan.Switch on the flame and fryuntil the raw smell of the carrot goes off. It took around 20 to 25 min for me. 

Add the condensed milk now and boil this for 5 min.

Now add in the ghee and fry for few minutes.

Add in the fried cashews,almonds and raisins to this and switch off the flame.

Delicious ,yummy carrot halwa is now ready to serve hot with a scoop of cold vanilla icecream.

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Veg.Dum Biryani

An authentic vegetable biryani is always slow cooked ondum. This cooking on dum gives the biriyani its uniqueness and originality. Vegetable biryani is a mughlai recipe and is prepared by a lot of pressure (dum).  Green vegetables, basmati rice, desi ghee, curd and endless spices are brought in use which gives it a unique flavor that is liked by all.

INGREDIENTS

Table 1

Mixed Vegetables(I used carrots,beans,cauliflower,potatoes,green peas & Paneer)- 1.5 cup 

Whole garam masala( cardamon(2),cloves(4), bayleaves(1big),cinnamon(1 small piece))

Biryani masala powder- 2 tbsp

Salt- as needed

Ginger Garlic Paste- 1 tbsp

Oil- 2 tbsp

Curd- 1.5tbsp

Table 2

Basmati Rice - 1 cup soaked for atleast 30 min

Water- 1.5 cups

Salt &Oil- As needed

Table 3

Oil- 1 tbsp

Onion- sliced large 1 big onion

Table 4

Ghee- 1 tbsp

Coriander leaves- 1/4 cup chopped

Mint leaves- 1/4 cup chopped

Saffron- 1 tsp mixed with a tsp of water

Cashews fried on ghee- 1 tbsp

Green chillies- 2 or 3 slit

SERVES- 3 

PROCEDURE

Lets start from table 1.

Take a pan. Add oil to it. put in the whole garam masala. Fry for a minute.

Add the ginger garlic paste to it. Fry until the raw smell goes off.

Add in all the vegetables. Put some salt and fry until the vegetables are 70%cooked.

When the vegetables are cooked,add the biryani masala and curd to it. Cook until the oil comes out or until the masala is fried well.

Take a pan. Add oil. Add onions and fry until the onions turns golden brown color.

Simultanoeusly from table 3 you can add all ingredients and cook rice until it is 80%cooked or till the water completely goes.

Take  a big bottom vessel. Add a little  rice first. Then add the veggie masala,again rice followed by masala.Followed by little fried onions. Make sure that the first and the last topping should be rice.Along with the masala add onions too.

Now add the ingredients from table 4. Close it with a lid.

Keep a pan on the stove. Keep the flame very low. On top of tht keep this biryani vessel and simmer for atleast 45 min to 1 hr.

Delicious ,yummy dum biryani is now ready. serve hot with salad and papad. :) 

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Pani Puri/Golgappa

The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored tamarind water, and potato filling.My all time favourite Snack!! Do try this version and enjoy the yumminess,..:)

INGREDIENTS

Puri- As needed( i bought ready made from Indian store)

For Stuffing- ---------Table 2

Potatoes- 2 nos ( cooked&Smashed)

Mint/Pudina Paste- 1 tbsp(just grind the mint leaves with little water)

Cumin Powder-1.5 tbsp

Green chillies- 2 nos

Onion- 1/2 cup chopped

Amchur Powder- 1 tsp

Salt- As needed

Hing/Asafoetida- 1 tsp

Coriander Leaves- 3 tbsp

Tamarind Water/Pani for Pani puri   ----Table 3

Tamarind water- 2 cups

Jaggery- 1 tbsp

Mint paste- 2 tsp

Red chilli powder- 1 tsp

Hing/Asafoetida- 1 tsp

Salt- As needed

PROCEDURE

For Stuffing

Take smashed potatoes.Add all the ingredients form table 2 . Mix well nd keep aside.

Tamarind water/Pani for pani puri

Take tamarind water and add all the ingredients from table 3.Mix well.

Take the desired quantity of puris. Put a hole on puris,fill some potato stuffing to it . Yes its ready..:)

Now enjoy this stuffed puris with pani and enjoy!!!

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Grilled Artichoke

Grilling makes almost everything taste better, including artichokes! The trick to making a great grilled artichoke is doing most of the cooking before it ever hits the grill. The artichoke should be steamed and cooked till fully tender, but not overly soft. Brush them with oil, sprinkle with salt and pepper, then grill till you char some grill marks into the stem. The result is a tender, flavorful artichoke – a nice change of pace from the steamed variety.

INGREDIENTS

Artichokes- 1 no( boiled)

Salt&Pepper- as needed

Garlic- 8 nos

Lemon- 2 tsp

Olive oil- 1 tbsp

PROCEDURE

Take an artichoke. Cut the top end. Take a pan. Add water. Boil the water. Now add artichoke and cook until it is tender. Not very soft.

Add salt, olive oil, pepper,garlic and squeeze the lemon to this.

Take a silver foil cover the artichoke. Preheat the oven to 400 F.

Place these into the oven.Bake/Grill for atleast 45-50 min.

Open the foil and it looked like this.You can cut into halves or leave as it is.

Peel petal by petal and enjoy the yumminess. A very healthy and tasty appetizer for a great dinner.

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Neer Dosa

Neer dosa or Neeru dosa literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Tulu nadu region in Karnataka part of Udupi cuisine.

INGREDIENTS

Raw Rice- 1 cup(Soak for 2 hours)

Coconut- 4 tbsp

Salt- As needed

Sugar- 1 tsp

Water- As required

YIELD:9 to 10 nos

PROCEDURE

Soak rice for 2 hours. Drain the water and add in mixer jar. Add coconut to it and add 1 cup of water to it. Grind it to a smooth paste.

Now add salt,sugar and water to this. Add water and make the consistency of the batter to very thin. Hope the above pic make you understand the consistency of the batter.

Heat your dosa pan. Spread some oil. Pour the batter with laddle as you wish. This dosa doesnt have a round shape. Its not possible also to get a round shape since the batter is very thin. Add in some oil and cover with a lid. PLEASE DONT FLIP THE DOSA. Neer dosa is one sided dosa.  

Yummy,soft Neer dosa is now ready to eat with onion tomato chutney or sugar or coconut chutney. I soon will update the onion tomato chutney..:) enjoy cooking and eat well.:)

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Mixture

Mixture is possibly one of the most popular evening snack recipe in India. There are many variations to the classic mixture recipe with different ingredients that can be added.

INGREDIENTS

For Karasev & Ribbon Pakoda [Table 1]

Besan Flour/Kadala maav- 150 gms

Chilli Powder- 1 tbsp

Asafoetida/Hing- 1 tbsp

Baking soda- 1 tsp

Ajwain/Omam- 1 tsp

Salt- 1 tbsp

Water- As needed

Oil- 1tsp & for frying

For Oma podi                                [Table 2]

Besan Powder- 150 gms

Ajwain/Omam- 1 tbsp

Baking Soda-1 tsp

Salt- As needed

Curry Leaves- 10 leaves

Oil- For frying

For Boondi                                     [Table 3]

Besan Powder/Kadalamaav- 1/2 cup

Salt- as needed

Asafoetida- 1 tsp

Red chilli powder- 1 tsp

Water- as needed

Nuts(you can adjust the quantity according to your taste)

Peanuts-3 TBSP

Cashews- 3 tbsp

Almonds- 3 tbsp

Raisins- 2 tbsp

Channa dal- 3 tbsp( Soaked for 2 hours)

Moong dal- 3 tbsp( Soaked for 2 hours)

YIELD- 1- 1.5 kg

PROCEDURE

Take the desired quantity of nuts.Heat oil in a pan. Add all the nuts to this hot oil and fry until its golden brown.I forgot to add peanuts while frying the other nuts. You can add peanuts along with the other nuts.keep it aside.

For Ribbon Pakoda& Karasev

Take all the ingredients from table 1. Add water little by little and make into a stiff dough.

Take half of the dough to this murukku press and put this plate to make the karasev.

In that hot oil, squeeze it and fry until it is golden brown color. Keep it aside.

Take the other half of the dough.Again take the murukku press and put this plate for ribbon pakoda.

Again squeeze it to oil and fry until it is golden brown. Keep it aside.

Take the ingredients from table 2 except curry leaves and make it to a stiff dough.

In murukku press , put the plate that has the smallest holes. Throw some curry leaves and fry until it is crispy.Keep it aside.

For Boondi

Take a bowl , add the ingredients from table 3.Add water.

Make  the batter to this consistency.

Take this laddle with many holes. Pour little amount of batter on top of this laddle to oil. Fry until it is golden brown color.Keep it aside.

Take the soaked and drained channa dal and moong dal  and fry in oil until it is crispy .

Add in salt, sugar(1 tsp) , red chilli powder and asafoetida/hing to it. Mix well.

Mix all the fried ingredients well. Now its ready to snack..:) 

Enjoy Cooking and eat well..:)

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Kerala Aviyal

Avial is a delicious as well as nutritious combo of healthy veggies in a coconut mixture. It is an easy to prepare vegetarian dish.It is a dish that is common in Kerala as well as Tamil cuisine and Udupi cuisine.

INGREDIENTS

Mixed Vegetables- 1 cup(chopped)(i used carrots,cucumber,yam,green long bean,drumstick,raw banana)

Coconut- 1/2 cup grated

Cumin seeds- 1 tbsp

Green chillies- As per your taste( i used 3)

Curd- 1 tbsp

Coconut Oil- 1 tbsp

Curry Leaves- 10 nos

Salt&Turmeric- As per your taste

PROCEDURE

Take all your ingredients.

Take a pan. Add the chopped vegetables.Put some water,salt and turmeric to it. Cover and cook until the vegetables are soft .

Take the coconut,cumin seeds and green chillies.Grind it with little water and make it to a paste.Put this into the pan.Mix well.Boil for 2 min.

Put some curd into this and again mix well. Allow it to boil for 2-3 min.

Yes its time for the key ingredient.COCONUT OIL!!!Put a tbsp of coconut oil and curry leaves to it. Mix well. Allow it to boil for 2 min.

The delicious, tasty avial is now ready to eat with hot rice or Adai dosahttp://mirchicooking.tumblr.com/post/104307847957/adai-dosa..:)

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Stuffed Masala Buns

This is one of the simple Stuffed Bun recipe which never fail.Here am sharing mixed vegetable masala stuffing,you can change the stuffingaccording to your taste .This is a delicious tea time snack. 

INGREDIENTS

For the Dough

Maida/All purpose flour- 1.5 cups

Active Yeast- 3/4 tbsp

Salt- 1 tbsp

Sugar- 1 tsp

Olive oil- 3 tbsp

Water- 1/4 cup

Milk-1/4 cup

For Stuffing

Vegetables- 1 cup cooked and mashed(i used carrots,beans,peas,potatoeas and cauliflower)

Oil- 1 tbsp

Cumin/Jeera- 1 tsp

Ginger garlic paste- 1 tbsp

Onions- 1 small finely chopped

Coriander Leaves- 2 tbsp

Lemon- 1 tsp

Salt&Turmeric- as required

Curry masala- 1 tsp ( any)

Garam masala- 1 tsp

Red chilli powder- 1 tsp

YIELD: 6 NOS

PROCEDURE

For the dough

Take a bowl , add milk, sugar and yeast to it. Mix well and keep aside.

Take a bowl. Add flour. Make a dwell and add salt, oil,water and yeast dissolved in milk. Mix well and knead to a soft dough. You can adjust the water measurment according to the dough consistency.Cover with a lid and keep it rest for 1 hour.

For Stuffing

By this time will make the stuffing.

Take a pan. Add oil. when heated, add cumin seeds. When they splutter, add the onions. Fry until the raw smell goes off. 

Add the ginger garic paste and fry until the raw smell goes off.

Add salt, turmeric and red chilli powder to it. Mix well. Add in all the spice powders to it and fry well. Add a little water to it.

Add in the cooked and mashed vegetables to it. Mix well.

After an hour, the dough is doubled.

Take a tray.Place an aluminium foil on top and spray olive oil on it.

Make 6 equal portions of dough and place it on the foil. Simultaneously roll the stuffing half the size of the dough.

Take one portion of the dough. Make a dwell, add thee stuffing pinch from all sides and cover the stuffing with the dough. Similarly continue doing this with all the other portions too.

Place the stuffed dough on top of the tray. Also brush with olive oil .

Preheat the oven to 190 degree celsius.Place it in the oven and bake for 20 min. 

After 20 min, stuffed masala buns are ready to eat.

Masala Buns are now ready to serve hot with tea..:)

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Shahi Tukra

Shahi Tukra  is a rich bread pudding with dry fruits, flavored with cardamom. It's simple to make and a great dessert for times when you're in a hurry.Shahi Tukra  is a rich dessert and it lives up to its name.

INGREDIENTS

For Rabdi

Whole milk- 4 cups

Cardamon Powder- 1 tsp

Saffron- 1 tbsp

Sugar- 2 tbsp

For Sugar Syrup

Sugar- 1 cup

Water- 3/4th cup

Main Ingredient

Bread- 6 slices( side cut and triangled shape)

Oil- For frying

Nuts( Almonds,pistachios & cashews)- 1/2 cup chopped

YIELD: 12 PIECES

PROCEDURE

Take all your ingredients.

Take bread slices. I took 6 slices so that i yield 12 pieces. Cut the sides of the bread and again cut the slices into half.

Beginning itself take a pan , add 4 cups of milk and reduce the milk to 1.5 cups. This will take upto 30 to 40 min in high flame. Make sure that you keep on stirring this milk in between.

ONce the milk is boiled, add cardamon powder and saffron to it. Keep on stirring in between to prevent from burning.

At this time keep a pan.Add oil and heat well. Put the bread slices to it and fry until it is golden color on both the sides.

At this time on one side take a pan. Add sugar and required amount of water and keep on boiling just before it reaches the one sting consistency.

Now the milk is reduced to 1.5 cups. If you want more thick consistency you can keep this in refrigerator for some time.

Take a plate arrange the fried bread slices.Pour the sugar syrup to the entire bread pieces. Let it rest for 10 min or so.If you want to keep the rabdi in refrigerator,take out at just before serving.

When chill Rabdi is poured to the bread slice, Chop nuts of your choice and sprinkle it. Enjoy the yum!!

enjoy cooking!!

if you have some left over rabdi, You can refrigerate if you want to use another day.:)

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Makhani Paneer

A richly fragrant sauce made with spices, cream, and tomato is served with Indian Cottage Cheese  for a hearty Indian dish. Serve over rice or with rotis. also this recipe has no onions. :)Here is the simple procedure to make this yummy n creamy sauce.

INGREDIENTS

Tomato puree- 2 tomatoes juice

Ginger/Garlic paste or chopped- 1 tbsp

Butter- 1 tbsp

Cumin seeds- 1tsp

Cream- 1 tbsp

Sugar- 1 tsp

Dry Fenugreek leaves/Kasuri methi- 1 tsp

Garam masala- 1 tsp

Salt&Turmeric - as needed

Red chilli powder- 1 tsp

Paneer- As required

Coriander leaves- 1 tbsp

Serves: 2

PROCEDURE

Take all your ingredients.

Take a pan. Add butter and wait until it melts.

Add cumin seeds.When they splutter,add turmeric and add ginger garlic.Fry until the raw smell goes off.

Add the tomato puree followed by salt. Cook until the raw smell goes off.

When the tomatoes are cooked properly, add red chilli powder, garam asala and kasuri methi.Cook for 2 min.Add a tsp of sugar to it.

Add little water and add the paneer cubes to it. Cover and cook for atleast 3 min for the paneer to absorb the masala.

Add a tbsp of cream and again boil for 2 min or so.Garnish it with coriander leaves .

Hot,tangy,creamy sauce with soft paneer is now ready to serve hot with rotis or any rice. enjoy the yumminess!!

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Pav Bhaji

Pav Bhaji is more than a mere snack! it's a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated before serving.You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

INGREDIENTS

For Pav roast

Pav buns- 6 nos

Butter- 2 tbsp

For Bhaji

Red chilli&Garlic paste- 8 no red cillies+8 no garlic cloves

Onion- 1 small( chopped finely)

Tomatoes- 1 small(chopped finely)

Ginger Garlic Paste/chopped- 1 tbsp

Capsicum/Bell pepper- 1/4 cup chopped

Cumin seeds- 1 tsp

Butter- 1 tbsp

Pav bhaji masala- 1.5 tbsp

Salt&Red chilli powder- As per your taste

Coriander leaves- 1/2 cup chopped

Lemon- as required

To be cooked vegetables

Potatoes- 2 no( med size)peeled

Carrot- 1 no roughly chopped

Cauliflower- 1/2 cup roughly chopped

Green peas- 1/4 cup

YIELD- 12 PIECES

PROCEDURE

Take all the vegetables in a pressure cooker, add water and cook until 3 to 4 whistles.

Once it is cooked well. Mash these with potato masher or beater and mash well.

Take a tbsp of oil and a tbsp of butter. When heated, add the cumin seeds.

Soak  the red chillies and garlic for atleast 15 min and grind it to a paste.Add the grinded paste to the oil n butter mixture. Fry until the raw smell goes off.

Add the onions, add salt and fry until the onions sweat.

Now add the chopped tomatoes,chilli powder and fry until the tomatoes turn soft and mushy. 

You can add water if you feel the gravy is dry. Add the pav bhaji masala powder to this and cook for a min.

Add capsicum/bell pepper at this point. Add little water and cover the lid and cook for 3 min or until the capsicum is cooked well.

Add a little water and add the cooked amd smashed vegetables to this. Mix well.

Add the coriander leaves and butter to this. Add a squeeze of lemon and mix well.

Add a tbsp of butter to a pan. When the pan is heated well, place the pav/buns to it.Roast one side and flip to other side.Delicious pav bhaji is  now ready to serve..:)

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Mushroom Biryani

Mushroom Biryani is a very popular and a very tasty recipe too. Learn how to make/prepare Mushroom Biryani by following this easy recipe.

INGREDIENTS

Onion- 1/2 of big onion

Ginger/Garlic - 1.5 tbsp chopped

Bay leaves- 3 small

Cloves- 3

Cardamon- 2

Cinnamon stick - 1 small piece

Tomatoes- half of small tomato

Green chillies- 5

Basmati Rice - 1 cup( Soaked for atleast 15min)

Oil - 4 tbsp

Salt&Turmeric powder- 1 tbsp

Mint leaves- 1 small bunch

Mushroom- 1 cup chopped

Coconut milk- 1 cup

Water- 1 cup

Ghee- 2 tbsp

Serves: 4

PROCEDURE

Take all your ingredients.

Take a pressure cooker, add oil into it . When the oil is heated, add bay leaves, cinnamon stick, cardamon and cloves to it.

Now add ginger garlic and green chillies to this. Cook till the raw smell goes off.

Now add sliced onions to this and cook till the raw smell of the onion goes off.

Now add tomatoes, salt and turmeric powder to this. Cook till the tomatoes turn soft and mushy.

Add mushroom and roughly chopped mint to this. Mix well and saute this for 3 min.When this is cooked nicely,

Add 1 cup of coconut milk and 1 cup of water to this . Mix well and allow this to boil completely. Maintain the temperature between med to high.

Now add 2 tbspof ghee to this and put the soaked basmati rice to this. Check the salt and close the pressure cooker with the lid. At this point of time mae sure that the flame is low. Simmer this for 15 min or till one whistle blows.Take out the whistle, open the lid and gently mix the rice.

All ready to serve hot and tastyy.. please try and let me know the result. Enjoy cooking!!:)

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Palak Paneer/ Saag Paneer

Palak paneer, is a North Indian cuisine dish consisting of spinach and paneer in a thick curry sauce based on pureed spinach, with garlic and garam masala. It is a popular vegetarian dish. The creamy texture of the gravy is so mouthwatering. 

INGREDIENTS

Spinach/Palak- 2 cups

Onion-1 no(small ) finely chopped

Ginger Garlic Paste/chopped- 1 tbsp

cloves,cardamon- 3 nos

Cinnamon- 1 small piece

Tomatoes- 1 no chopped

Coriander powder- 1 tbsp

Salt& Turmeric- As needed

Cumin Powder- 1 tsp

Red chilli powder- 1 tsp

Green chillies- 2 nos

Kasuri methi/dried Fenugreek leaves- 1 tbsp

Cream- 1 tbsp( optional)

Indian cottage cheese/Paneer- 8 to 10 pieces

SERVS: 3

PROCEDURE

Take a pan. Add oil. When heated,add cloves,cinnamon,cardamon to it.Wait until they splutters.

Add some garlic pieces to it.Fry until the raw smell goes off.

Add onions to it.Saute till the onions sweat. Add salt and ginger garlic paste or chopped ginger garlic to it.Fry for 2 min.

Add chopped tomatoes to it. Add coriander powder,red chilli powder, kasuri methi,green chillies and cumin powder to it.Fry until the tomatoes turn mushy and soft.

By this time add the chopped spinach to the boiling water and allow it to boil for 3 min or so. After that grind it and keep.

Add the grinded mixture to it and allow it to boil for 3 min.

Add the chopped paneer to this gravy and allow it to boil for 2 min.Make sure that the flame is low.

Add the cream at this point if you would like to add. 

Stir gently and enjoy with rotis or pulao or fried rice...:)

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Aloo Bonda

Aloo Bonda/Potato bonda is a classic tea/ coffee time snack and can be made easily. It is a deep fried savory snack.The potato mix and spicy chickpea flour batter are the important ingredients of aloo bonda.

INGREDIENTS

For stuffing

Aloo/Potato- 1 no( cooked and mashed)

Green Peas- 1/4 cup

Green chillies- 2 nos

Ginger/Garlic- 1.5 tbsp chopped

Coriander Powder- 1 tbsp

Cumin seeds- 1 tsp

Onion- 1/2 onion chopped

Salt&Turmeric- as needed

For Batter

Besan/Chickpea flour- 1/2 cup

Rice flour-1/4 cup

Asafoetida- 1 tsp

Salt&Turmeric- as needed

Red chili powder- 1 tsp

YIELD : 14 NOS(small sized)

PROCEDURE

Take a pan. Add 2 tbsp of oil. When heated, add cumin seeds and wait till they splutters.

Add ginger garlic to it.Fry until raw smell goes off. Add in onions.Add salt and fry until the onions turn smooth.

Add the peas followed by coriander powder,red chilli powder .Fry for a min.

To the mashed potatoes, add this onion mixture and mix well.

Make this to lemon sized ball and keep it aside.

Take all ingredients for the batter.Mix well. Add little ny little and make the batter like idly batter consistency.

Take one by one lemon sized ball to this batter and keep the oil for frying.

Put one by one bondas to the hot oil n fry one side.Make sure that you keep the oil low to med. 

When one side is fried well flip the bondas to other side.

Tasty,crispy, yummy, spicy bondas are ready to et with hot ginger tea..:)

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Eggless Tresleches DulceDeLeche Cake

Delicious tres leches cake is a popular Latin American dessert of yellow cake soaked in different types of milk and topped with dulce de leche. Tres Leches Cake  means the cake of three milks. This one has the extra added bonus of deep caramel flavor from the dulce de leche.Its a mouth watering cake. Trust me.

INGREDIENTS

For Sponge cake- Table 1

Maida/All Purpose Flour- 1&1/4 cup

Butter- 1/2 cup

Condensed Milk- 1/2 cup

Vanilla essence- 1 tsp

Vinegar- 1 tsp

Baking oda- 1/2 tsp

Baking Powder- 1 tsp

Milk- 1/2 cup

For Dulce De Leche- Table 2

Condensed Milk- 1 can( unopened)

Water- For boiling (until the can immerse the water)

Tres Leches- Table 3

Evoparated Milk- 1 can

Condensed Milk- 1/2 cup

Whole Milk- 1/4 cup

For Icing

Heavy whipping Cream- 1/2 cup

Vanilla essence- 1 tsp

PROCEDURE

Take all your Ingredients.

Dulce De Leche

Immerse the condensed milk can (unopened) to a large pan .Add water and boil for atleast 2 hours.Make sure that the can is immersed by water.After every 20 min keep on adding the water.

After 2 hours of boiling,the condensed milk turned little thick and brownish color.:) This is what we wanted fot the topping of the cake.

Sponge Cake

Take the room temperature butter in the mixing bowl. Add condensed milk to it. Beat for a minute with electric mixer.

Add in vanilla essence, vinegar and add milk half n half. Beat well.

Take a siever add the maida/all purpose flour,baking soda and baking powder to it. Sieve well.

Add half of the sieved flour .Beat well. Again add the remaining flour.Beat well.

The batter will be like this.Make sure the consistency is exaactly like this.

 Grease your pan. Transfer the batter to the bowl. Make sure that your oven is preheated at 350F. Place it into the oven.Bake for 30-35 min.

After 30 min of baking the cake looked like this.

Soon after taking out the cake from oven, pierce with a fork allover the cake. This is to absorb the milk quickly.

Combine all the three milk into the cup.Mix well.

Pour the entire milk into the cake.Three milks together will be of 2 cups.After 2 or 3 min, the milk is being absorbed by the cake.

Take the dulce de leche and apply it on top all over the cake. Keep it on fridge for setting of the cake. its better for the cake to keep in the fridge for atleast 5 to 6 hours. 

For Icing

Take 1/2 cup of whipping cream and a tsp of vanilla essence to it. whip or beat for 3 to 4 min or until the cream becomes fluffy.

Start topping the icing on the cake.

Keep the honey dipped fruits on top of the icing as per your preference.:)You can refrigerate for 1 hr or so :)

I actually baked this cake for my hubbys birthday.:) he loved it!! Make sure that you eat this yum chill. :D

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Punjabi Samosa

Punjabi Samosa is a delicious Indian recipe served as a Snack.This crispy deep fried pastry has a spicy peas and potatoes in it. Each bite is so heavenly. Check out this yummy snack at home..!!

INGREDIENTS

For Outer filling

Maida/All purpose flour- 1/2 cup

Ajwain/Omam- 1ts

Salt- As needed

Water- as needed

Oil- 2 tbsp

For Inner Filling

Potatoes- 1 no ( cooked and mashed)

Green Peas- 2 tbsp

Onion- 1 no ( small)

Ginger Garlic - 1 tbsp( chopped or paste)

Green Chillies- 2 nos

Coriander Powder- 1 tbsp

Chat masala/Paav bhaji masala- 1 tbsp

Cumin seeds- 1 tsp

Cumin Powder- 1 tsp

Red chilli powder&Turmeric powder- 1 tsp

Garam masala- 1 tsp

Coriander leaves- 2 tbsp chopped

Oil- for frying

YIELD: 8 NOS

PROCEDURE

Take all your ingredients.

Take a bowl. Add maida,ajwain,salt and oil to it. Mix well.

Add little by little water and make it to a stiff dough.

Close with a lid. keep it aside.

FOR fILLING

Take a pan. Heat the oil. Add cumin seeds. when they splutter, add ginger garlic to it. Fry until the raw smell goes off.

Add onions. Fry until they sweat. Add salt to it. Add the cooked peas and fry for a min. 

Add mashed potatoes to it. Add cumin powder, turmeric, garam masala, coriander powder to it. Splash some water.Mix well. Cook for a min. Add the chopped coriander leaves to it. Mix well.

Take small portion of it and make it to small lemon sized balls.

Take a small portion of the dough and roll thinly.Dont worry about the shape..:)

Make a partition on the middle with a knife.

Take the half .Gently rub the sides with water to stick. Place it a small portion of the masala. Take one side and stick. Similarly the other side too. Fold and Seal the lower portion.

They looks like this. 

Heat the oil in a pan. Make sure that you keep the flame low so that the samosas cook nicely.Put one by one to the oil and fry until i is golden brown color.

Hot yummy,delicious punjabi samosa is ready to serve with dates chutney..:)

[mirchicooking]

Yogurt & Berry Bars

Yogurt &Berry bars are the perfect super quick breakfast for kids. Both yogurt and berries are super healthy items.They are full of proteins. So people who are in diet also can easily have this yum without any fear.Also this is sugarless version. I used honey. So again a diet version but not compromised in taste.

INGREDIENTS

Greek Yogurt- 2 cups

Honey- 1/3 cup

Vanilla essence- 1 tsp(optional)

Mixed berrys- 1 cup(fresh or frozen)

Almonds- 2 tbsp( optional)

SERVES: 20 pieces

PROCEDURE

Take all your ingredients.

Take a bowl. Add curd in it.

Add honey to this followed by vanilla essence.Mix well.

Grease the tray with butter or ghee or place a baking sheet inside the pan. Transfer the berries of your choice to this. You can use any berries or any nuts of your choice.

Pour in the yogurt on top of these berries.Place in the freezer overnight to set.To serve, remove from the freezer and and allow to sit for 5 minutes before eating.

Slice into squares and enjoy!