TORTILLA SPRING ROLLS

For tortilla wraps

Ingredients

Flour 1 cup
Oil   1 tsp
Salt  1/4 tsp
Water as required

Method

Mix flour , oil and salt and make a semi hard dough with water.
Keep it aside covered.
Take a lemon sized ball of flour and roll it as thin as possible.
Cook it on tava till half done.
Do it for the rest dough and keep it covered.

For Filling

Ingredients

Cabbage 1 cup(cut length wise)
Carrot  1 (cut length wise)
Capsicum 1 (cut length wise)
Spring onions 1/2 cup sliced
Garlic 3 cloves minced
Oil 1 tbsp
Salt as per taste
White pepper 1 tsp
Soy Sauce 1 tsp

Method

Heat oil in a pan.
Saute garlic and add onions .
Add rest of the vegetables and saute well.
Add soy sauce, salt n pepper and mix well and turn off the flame.

For Salad

Cabbage 1/2 cup(cut length wise)
Carrot  1/2 (cut length wise)
Capsicum 1/2 (cut length wise)
Spring onions 1/4 cup sliced
Mixed Sprouts 1/2 cup
Parsley 1 tsp (can use coriander)
Airfried noodles 2 cups(just boil noodles and put it in airfyer at 180* for 5 min)
Salt as per taste
Tomato ketchup 3 tbsp
Chilli sauce 2 tbsp
Soy sauce 1 tsp
Oil 1 tsp

Method

Heat oil.
saute all vegetables and add sauce.
Mix well .
Let it cool and then toss in noodles.

Assembling

Make a thick paste of 1 tbsp flour + 1 tbsp water
Take the prepared tortilla and add little filling on one side of the tortilla.
Apply a layer of flour paste and roll tightly.
Preheat your air fryer 180* for 5 min.
Apply little oil with help of brush on the prepared spring rolls and air fry them for 6-8 minutes.
Serve hot with prepared salad...

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CHOCOLATE ZUCCHINI MUFFINS

SEARCHING FOR SOME GOOD AND HEALTHY MUFFINS .... AN AMAZING RECIPE FULL OF NUTRIENTS AND HEALTHY TOO..... AND I CAN SAY IT TASTES MUCH BETTER THAN THE NORMAL MUFFINS WE EAT....:)

RECIPE ADAPTED : http://www.carveyourcraving.com/healthy-chocolate-zucchini-muffins/

INGREDIENTS

DRY INGREDIENTS

1 cup plus 2 tablespoon whole wheat flour

¼ cup oat flour

3 tablespoon unsweetened cocoa powder

2 tablespoon brown sugar 

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

WET INGREDIENTS

2 .5 tablespoon olive oil

½ cup dates puree / 8-10 dates

3 tablespoon honey / maple syrup

1 egg

2 tablespoon nut butter 

¼ cup thick yogurt

3 tablespoon water

1 teaspoon vanilla extract

1 cup grated zucchini 

FOR TOPPINGS

¼ cup chopped dark chocolate 

¼ cup chopped nuts

¼ cup oats

2 tablespoon honey drizzle

METHOD

Pre heat you oven at 350 degrees f / 180 deg C

Line your cupcake/ muffin pans with liners.

Now lets prepare the toppings

Sprinkle cinnamon on the toppings and give it a quick mix

Warm up some honey to thin it out and drizzle on the toppings roughly coat them.

Using honey is optional but it provides a great crunch and aids toppings to stick well and not fall apart.

Sift all dry ingredients in one bowl .

Mix all wet ingredients  in another except zucchini

Now fold wet ingredients to dry ones. Mix well with a spatula/ spoon until lump free with minimum strokes . Do not over mix

Now fold in the grated zucchini.

You may add no more than 2 tablespoon water, a little at a time if needed and batter is too thick . Zucchini has lot of water content so it won’t be needed but It all depends on the quality of the flour.

The muffin mixture is pretty thicker than regular cake batter. Its somewhat like an idli batter.

Scoop the mixture ⅔ rd way full

Top is generously with your favorite toppings

Bake in a pre heated oven on middle rack for 24-28 minutes or until toothpick inserted in the center muffin comes out clean.

Check after 24 minute mark.

Take it out of the oven and let them cool in the pan itself for 5 minutes. Later transfer them on a cooling rack.

NOTE

* I have used egg instead of flex seeds... u can use flex seeds...

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CHOCOLATE TRUFFLE CAKE

#CHOCOLATETRUFFLECAKE WITH A HINT OF BACARDI151

This time i made this cake for my lovely brother..... with a hint of bacardi.... ;)

Amazing sliky truffle.... melt in mouth cake....

Hope u like it....

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  dissolved competely. Add in the Vanilla and 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

Boil cream and remove from fire...
Add chopped chocolate and mix well till chocolate melts completely....

It should be a smooth mixture..

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

Assemble 

Slice the cake for in between..

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 
I covered the top with rosettes ....

Slice and serve...

NOTE

*You can add coffee if u want to....

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RASGULLA

                                              GANPATI BAPPA MORIYA

On this auspicious occasion of sthapna of ganpatiji i made rasgulla to welcome ganpatiji...

They are soft and melt in mouth indian sweet of bengal... :)

Ingredients

For Chenna

1/2 ltrs full cream milk

1/4 cup curd

10-12 Ice cubes

For sugar Syrup 1

3 Cups Water

1 Cup Sugar

1/4tsp Green Cardamom powder(fresh)

1/4 tsp Yellow food colour(optional)

For sugar Syrup 2

2 cups sugar

2 cups water

Garnish

Pistachios chopped

Method

For Chenna ... Boil the milk and add curd...

boil for 2 minutes till u see the water and chenna got seperated..

Switch off the flame and add ice cubes.

Leave for 10 minutes..

Take an muslin cloth and add chenna to it ...

Squeeze all the water and leave for 5 minutes till the chenna becomes little dry...

Take chenna on a plate and kneed it well till it becomes smooth...

It will take around 5 minutes.. make small balls out of it (cadbury shots size balls)...

Boil water and add sugar... boil till sugar completely dissolved... add cardamom...

Add the prepared chenna balls ... cover and cook for 10-15 minutes...

You will see balls will double in size and comes up floating in water...

let it cool in the water only...

Make the second sugar syrup till one thread consistency.

Cool it completely.

Add the rasgullas in the cooled sugar syrup and refrigerate for 3-4 hrs before serving.

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KFC ZINGER BURGER WITH HOMEMADE BUNS

I dont like to eat on kfc as heard and seen many thing regarding there quality and all... so thought of making at home.... got perfect crunch in my first go .... i have mentioned another recipe previously on my blog ... here's a new version ..... :)

FOR BUNS

Recipe adapted from

http://www.mysingaporekitchen.com/2014/06/eggless-hamburger-buns.html

Ingredients: (Makes 6 Bund)

Plain flour/Maida- 25o grams (a little less than 2 cups)

Poolish starter- recipe given below

Instant Yeast- 1/8 tsp

Dry milk powder- 1 tbsp(optional, or may use whey powder)

Salt- 3/4 tsp

Honey- 1 tbsp

Vegetable oil (canola/ sunflower) - 3 tbsp

Ingredients for the Poolish starter: 

Plain flour- 2 tbsp

Water- 1cup (at room temperature)

Yeast- 1/2 tsp

Sugar- 2tsp

Topping: 

Sesame seeds- 5 tbsp

Water- as per requirement.

                                

Method:

Prepare the poolish by mixing the above ingredients to form a slurry. 

Cover with a cling wrap or foil and keep aside for at least 3-4 hours

Method for preparing the hamburger buns:

Add the prepared poolish to rest of the ingredients except oil.

Add a bit of flour or water to form a mass which is not too sticky or not too firm.

Add in  oil and knead for 10 to 15 minutes, applying oil in your hand to prevent the dough from sticking. 

Divide the dough into 6 equal pieces and set aside for 5 minutes.

Line a tray with baking paper.

Shape the dough into a ball and pinch and seal the ends tightly.

Sprinkle 3/4 tbsp of sesame on a plate to form an even layer.

Take a bowl of water and dip the top of the buns and place the dipped buns on the sesame plate so that all the sesame gets stuck to the bun in an even layer.

Place the bun on the tray.

Repeat the same procedure of sprinkling the sesame on the plate, dipping the buns in water and then pressing it on the sesame plate until you finish all the buns.

Place the buns 2 inches apart.

Cover with a wet tea towel or an oiled cling wrap or plastic until it double in size for 45 to 60 minutes.

Sprinkle a bit of water over the risen buns.

Preheat the oven to 200 degreeC for 10 minutes.

Reduce the oven temperature to 190 degree and place the risen dough.

Bake for 15- 18 minutes until it turns golden brown.

Turn the tray 180 degrees, after the initial 10 minutes of baking to ensure even browning.

Remove to a wire rack and cool down completely.

Homemade soft and fluffy hamburgers are ready to be enjoyed.

You may store these at room temperature for two days.

If you intend to keep it longer, kindly store in the fridge and reheat it before you use it.

FOR CRISPY CHICKEN PATTIE

Ingerdients

Chicken Breast 1 (cut in 4 slices )

Red Chili Garlic Paste 1 tsp

Mustard Sauce 1/2 tsp

Paprica 1/2 tsp

Salt as per taste

Garlic Powder 1 tsp

For Wet Coating

All purpose flour 1/4 cup

Cornflour/Cornstarch 1/4 cup

Salt 1/4 tsp

Paprica 1/2 tsp

Yougurt 1 tbsp

Chilled cold water/ milk to make batter (not too thick or runny)

For Dry Coating

All purpose flour 1/4 cup

Cornflour/Cornstarch 1/4 cup

Baking Powder 1 tsp

Garlic Powder 1/2 tsp

Salt Pinch 

Mint Chutney mixed with hung curd 5-6 tbsp

Lettuce leaves 

Onion 1 sliced

Oil for frying.

Method

Take nicely washed chicken.

Marinate with rest of the ingredients for 15-20 minutes.

Mix all the wet ingredients in a bowl.

Whisk well there should be no lumps.

Take dry ingredients in a plate and mix well.

Take chicken pieces dip in wet coating mix then in dry coating and fry till golden brown.

Do same with rest chicken pieces..

Take Burger buns.

On one part place lettuce leave.

Apply 10 tbsp of mint chutney .

Add little onions and put chicken pieces and serve hot...

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MATAR KULCHA

Matar kulcha is a street food of delhi and been in delhi since childhood.... its one of    my favorite too.... This is available in every corner of OLD DELHI... Delhi is famous for its street food... and this is one of them .... Now days matar kulcha is available everywhere in delhi .... Tried to make at home as yes My family says its better than the street brought... :)

Ingredients

Matar (white peas) 1 cup
Salt as per taste
Roasted cumin powder 1 tsp
Lemon juice 1 lemon

For Mint Chutney

Fresh mint leaves 1/2 cup
Cumin seeds 1 tsp
Green chili 1
Asafoetida 1/4 tsp
Black salt 3/4 tsp
Black pepper 5
Dry mango powder 1/2tsp
Tamarind pulp 1-2 tbsp
Water for grinding 1/2 cup

For Kulcha

Maida 100gms(1 cup minus 3 tbsp)
Sugar 3/4 tsp
Salt 1/4 tsp
Instant yeast 1/2 tsp
Oil tsp
Kasuri methi few for topping
Warm Water 80ml**

Garnish

Onion chopped 1
Tomato chopped 1
Coriander chopped 3 tbsp

Method

Soak peas overnight.
Boil peas with very little salt 5-7 whistle or till they are soft and mashy.
Blend all the ingredients for mint chutney and keep aside.
Take warm water add sugar and yeast and let it prove for 10 minutes.

You will see bubble comes up.
Take all the dry ingredients and seive them.

Add he proved yeast to the dry ingredients and give a mix.
Add oil and kneed well for 10 minutes.

Divide dough in 5 balls.

Flatten it with rolling pin or using hand ...
Keep on greased baking tray.
Top with kasuri methi..

Cover with a thin cloth and rest for 1/2 hour till it ferments well.
Pre heat oven at 180' C .
Bake the kulchas for 8-9 minutes.
Grease with ghee and serve.

Assmebling of Matar

Take boiled peas and add some chopped onion n tomatoes.
Add few spoons of mint chutney mix well.
Add lemon juice and mix well.
Top with onion , tomatoes and coriander...

NOTE

** You can add more water if required.
You can even crisp kulcha as i did on tava....

Enjoy


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SPINACH AND CORN BITES WITH HUNG CURD DRESSING

This is a very healthy snack item for weight watcher and even for kids .... full of nutrients and flavors.... hope u like it... :)

Ingredients

Spinach 250gm chopped
Sweet corn 50 gm boiled and crushed
Onion 1 small finely chopped
Garlic crushed 4 cloves
Maida 1 tsp (for binding)
Oil 1 tsp
Salt as per taste
Pepper 1 tsp

For hung curd dressing

Hung curd 3 tbsp
Pistachio 1 tbsp chopped
Dry rose petals  tsp
Cucumber chopped 2 tsp
Salt as per taste
Pepper Pinch
Coriander 1 tsp chopped

Method

Take oil in a wok.
Add garlic and onion. saute til translucent .
Add spinach. Saute on high.
Add corns and salt n pepper.

Saute again till all water evaporates.
Add maida and mix well.
Remove from fire and make small bite size tikki.

and grill on non stick without adding any oil.

For dressing 

Mix all the ingredients.

Assemble

Take the bites and add a dallop of dressing and top with rose petals ....

Serve hot...


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