TOMATO SOUP

Fed up of having potatoes n all during navrati.... tried freshly made tomato soup with paneer cubes....

This is fat free soup and best from who wanna loose.... No cream... No milk ... Just perfect...

Ingredients

Tomatoes                               6 big diced

Ginger                                    1" piece

Apple                                      1 diced

Rock salt(sedha namak)          as per taste

Sugar                                       1 tsp

Roasted Jeera                          1 tsp

Water                                       600 ml

Method

Add all and cook till 6-7 whistles.

Open cooker and with a blender give a nice mash.

Strain and add paneer cubes in the serving bowl.

Pour hot soup over it and serve hot...

CHAM CHUM

Chum chum is one of my favorite sweets...its a bengali desert... As navratri are going on made chum chum with ingredients that can be eaten during fast....

Ingredients

For rosogulla

5 cups Whole Milk
2 tbsp Lemon juice
2 Cups Water
1 Cup Sugar
1/2 tsp eliche powder
Ice cubes as required
1 tbsp Rice flour(samak )

For khoya
1 cup Milk powder
1 cup Fresh cream

For Garnish

Saffron mixed with 1 tbsp hot milk.
Pistachios ad required

Method

Bring milk to a boil .  When the milk begins to boil add the lime juice, this will curdle the milk and the whey will begin to split.

Turn off heat and add ice cubes & let sit for 5 minutes.

 Strain cheese cloth. Run under cold water to rinse off the lemon smell.
Squeeze the cloth to drain as much water as possible. Place in the cloth for 20 minutes to allow all the water to drain.

Once the water has drained, transfer Paneer to a smooth, clean kneading surface.  knead the paneer for 5-7 minutes till it comes together into a soft dough.Add rice flour. give cylindrical shape.

Set water to boil in a pressure cooker. Stir in the sugar and bring to a full boil.

Add Pieces to the water and cook till 1 whistle ans sim for 7-8 min.
Take it out after pressure falls.

let it cool completely

For khoya mix all and micro for 2 min.
Stir and again micro for 30 sec and its ready.
Add powdered sugar (2 tbsp)

Take filling in a piping bag.


To Assemble

Slit rosogulla and add a thick layer of khoya mix .
Garnish with saffron and pistachios...

KULLE KI CHAAT

Kulle ki chaat is an old delhi delicacy... Its a mix fruit chat kind but with a twist... fruits n some vegetables are scooped out and filled with pomegranate , chutney etc... Healthy and tasty too...

This can be eaten during fasting .... a different from normal fruit chaat....:)

Watermelon as required

Tomatoes as required

Cucumber as required

Boiled potatoes as required

Melon as required

Pomegranate seeds as required

Powdered sugar as required

Roasted cumin seeds to sprinkle

Imli chutney as required

Lemon juice of 1 lemon

Cut all the fruits and veggies into half n scoop out to make hollow center.

Fill them with pomegranate seeds.

Squeeze lemon juice and sprinkle cumin seeds

Add powdered sugar very little..

Add Imli chutney and serve chilled...

LACHHA ALOO TIKKI (NAVRATRI SPECIAL)

Navratri started yesterday . 9 days of navratri we devote to 9 different avtar of Mata Rani....

These days are so beautiful with vibrant colors all over...Blessings for GOD ....

As i keep the fast and try to make new and innovative dishes .... which are to be eaten during these days who keep fast... 

Aloo tikki is made by everyone at there places... I tried to give it a twist and made lachha aloo tikki...

with simple ingredients at everyone home..

Ingredients

Aloo  3 big

Samak Atta (vrat wali rice flour) 3 tbsp

Salt

Red chili powder 1/2 tsp

Dry mango powder 1 tsp

Chaat masala 1 tsp (after tikkis are ready)(vrat wala not regular one)

Imli Chutney as required

Curd for garnish

Oil for shallow fry

Method

Grate potatoes (as lachha) from big side of kaddu kas.

Add little salt and squeeze water from potatoes.

Add salt, red chilli,dry mango and samak atta(rice flour vrat wale)

Heat oil in a non stick pan.

Make small flat tikki and fry over medium heat.

Till golden color comes up.

Do not turn again and again... it can bake ...Turn only once in between.

Take on kitchen towel.

Sprinkle chaat masala. Arrange in a plate.

Top it with Imli chutney and curd .

Serve hot.

CHOCOLATE TRUFFLE CAKE

Made this truffle cake for my birthday tomorrow... chocolate cake is loved by everyone.... its made with basic sponge cake n topped with chocolate ganache....

For Sponge

1+1/4 cup All Purpose flour/Maida

3/4 cup – Sugar

1/4 cup Cocoa Powder

1/3 cup Vegetable Oil

1 tsp Baking soda

1/2 tsp Baking powder

1 tsp Vanilla

1 tbsp Vinegar

3/4 Cup Cold Water.

Method:

1. Preheat the oven to 180C
2. Grease and line  8″ baking pans.
3. Mix sugar and oil until sugar is almost dissolved. Next add in the Vanilla, Cold water.
4. Sift the flour with the cocoa,baking soda, baking powder and salt.
5. Combine the wet ingredients into the dry ingredients very slowly to avoid lumps.
6. Once mixed well – add the Vinegar.
7. Immediately pour into baking pans and bake at 180C for about 20 minutes or until the skewer inserted into the center comes out clean.
8. Cool on a wire rack before decorating.

For Ganache

200 gm Dark chocolate compound 

100 gm Cream

Method

Mix both and microwave for 2 minutes in 30 sec gap .

Mix/Stir after every 30 sec..

It should be a smooth mixture..

Refrigerate it for 6-8 hrs at least or overnight...

Assemble 

Slice the cake for in between..

Spread some sugar syrup to keep the sponge soft.

Give a nice layer of ganache and put the second part on top.

Cover it with ganache and keep in fridge for 1 hour to set .....

Slice and serve...

GARLIC BREAD STICKS WITH BAKED POTATO WEDGES....

Buying garlic bread from market every next day is too expensive.... Freshly baked bread sticks and breads leave a beautiful fragrance in the home... Calorie conscious people in todays time... thought of making baked potato wedges and it was taste better than the fried ones .... perfect crisp....

After trying this you will never buy from dominos or pizza hut.....

For dough

Warm water 3/4 cup (180ml)

Sugar 1 tbsp

Salt 1 tsp

Active dry yeast 1 & 1/2 tsp

All purpose flour 1 & 3/4 cup + 1/4 cup for dusting

Take water add sugar and yeast and keep it in dark for 10-15 minutes to activate... After 15 minutes it should be frothy...If not thorough it off and start with new.

After 15 minutes mix it with the all purpose flour and salt . Give a nice mix. and keep for 20 minutes covered.

For Topping

Butter 1/4 cup(can add more)

Chili flakes 1 tbsp

Italian seasoning 1 tsp

Oregano 1 tsp

Fresh garlic chopped 1 tsp

Cheese 1/4 cup(any cheese i used mozzarella )

Mix all and keep aside

Take some of the flour for dusting .

Take the dough after 20 minutes on the dusted slab and kneed it in a non sticky dough by adding 1 tsp of butter & remaining flour.

Grease the baking tray.with oil or butter.

Now spread the dough in a rectangular baking tray 

Spread the topping over it and leave for 20 minutes to rise..

Pre heat the oven or microwave convection mode at 180 degree.

Bake it for 18-20 minutes till it turns to golden brown.

Apply some butter after baking so that top remain soft.

For Potato Wedges

Take 4 par boiled potatoes with skin.

Cut them in wedges.

For marinate

2 tbsp olive oil.

Garlic chopped 1 tsp

Chili flakes 1 tsp

Oregano 1 tsp

Salt as per taste

Pepper powder 1 tsp

Marinate all and bake it in pre heated oven or convection mode of microwave for 20 minutes at 200 degrees...

Serve with potato wedges

NOTE 

Baking time depends on over ... it may varies...Keep an eye while baking..