Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

• In a pan, heat oil.
• Add the pearl onions and a little salt.
• Cook until they are soft.
• Now add the chilly flakes and rice.
• Mix well and cook until everything is combined.
• Bring it out of the pan and let it cool.
• In the hung curd bowl, add the carrots, salt and lemon.
• Add milk if needed, we need the consistency of a spread.
• Lay the chapati on a flat surface, add cheese spread (if you like)
• Now add a generous helping of rice and the hung curd dip.
• Fold it and serve it with your favorite tv channel 🙂

Cheers,

Brown Rice Biryani Pulao #BM38

For the third week we are making rice with a twist. 🙂

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I am a brown rice fan and I make it more often than ever. Recently I picked up Roopak’s Biryani Rice spice blend. It just made the life so simple. It had everything that I used to collect meticulously before making the biryani. 🙂

You shall need:

1 cup… Brown rice (Soaked for about 4 hours)

1.5 cup… Water

1/2 cup… Peas

1/3 cup… Groundnuts

1 tbsp… Biryani masala

2 tbsp… Ghee

2 tsp… jeera/cumin seeds

Salt and red chilly powder to taste

1 tsp… turmeric powder

Method:

• In a pressure cooker, add the ghee and let it get nice and hot.
• Now add the biryani masala and cumin seeds.
• Once the cumin splutters,
• add the peas, turmeric, red chilly powder, salt and the rice.
• Mix them well.
• Add water and let it pressure cook for 4-5 whistles.
• In case your brown rice variety does not cook in 1.5 cup water (based on past experience), feel free to add another half a cup.
• Serve hot or pack for lunch at work. 🙂

Cheers,

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

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You shall need:

For the outer cover:

2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

• Knead the dough using the wheat flour.
• It needs to be tight enough like we make for pooris.
• Keep it in an air tight container until further use.
• In a mixie jar, add the green chillies and make it into a paste.
• Now add the tuver sing, little at a time and grind it into a coarse paste.
• In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
• Add the tuver sing and green chilly mix.
• Let it cook for 5 min on a low-med heat.
• Now add sugar and let it mix well.
• Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
• Put the oil in another wok for deep frying.
• Now make about 25-30 balls out of the dough.
• Roll them out little and add about 1-1.5 tsp of the mixture.
• Close the ends and secure properly.
• Fry about 5-6 at a time and let me get nice and golden from all sides.
• Serve for breakfast, snack, lunch, supper with love. 🙂

Cheers,

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

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You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

• In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
• In another bowl, mix flour, salt and the yeast.
• Add water little at a time and knead into a dough.
• Let it stand for 1 hour or until the dough doubles.
• Punch it down, make a long log out of it and cut small pieces.
• Fry in hot oil on a medium-high heat until they are evenly golden.
• In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
• Add lemon juice and let the syrup cool a bit.
• Strain the syrup through a mesh.
• Once the syrup is at room temp, tip in all the fried dough.
• It shall soak the syrup quickly.
• Serve as a snack or a sweet treat.

Cheers,

 

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

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You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

• In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
• Now add butter and mix it in the flour.
• Add the yogurt next.
• We need to make a soft dough.
• Now add water as need be.
• The dough will be little sticky, but we need to knead it until it all comes together properly.
• Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
• It shall be fermented till then, roll it out and cut shapes that you desire.
• Fry them in the hot oil  (on a medium high heat) until they get an even color.
• Take them out on a paper towel.
• Serve with a generous amount of dusting of icing sugar on top.

Cheers,

 

Panch Phoran Naan

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely:  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂

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You shall need: (Makes about 5)

1 cup… All purpose flour

5 tbsp… Curd

1 tsp… Baking soda

1/2 tsp… Salt

1/2 tsp… Sugar

1 tbsp… Panch Phoran (dry roast in a pan for 2-3 min)

2 tsp… oil

1 tbsp… Butter (room temp)

1 tsp… Cumin

1 tsp… Paprika

Method:

• In a small bowl, mix butter , cumin and paprika and keep aside.
• In a bowl, add the flour, salt, sugar, spices and knead with the curd.
• Once the dough is nice and soft, put it in a oiled bowl, cover with tea towel and place on the counter for about an hour.
• Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
• Using a brush, apply a little of the spiced butter and bake for 5-7 min.
• Take it out and apply the butter once more and return to baking it for about 7-8 min.
• Serve hot with a dollop of the butter.
• Serve with love.

Cheers,

Dessert Naan

Well I am doing the Blogging Marathon after ages and boy I am glad to be back 🙂 This week I am doing 3 variations of naan’s. I thought let me start by doing something sweet.

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For me things that ring a bell of dessert are nuts, cinnamon, sugar and nutella. So I used up all this in the naan. 🙂

Here is all that you shall need: (Makes about 5-6)

1 cup… All purpose flour

3.5 tbsp… Ground sugar

2 tbsp… Granulated sugar

1 tsp… Baking soda

1/2 tsp… salt

1/4 cup… Almonds

2 tsp + 2 tsp… cinnamon powder

2-3 knobs of butter

1/2 tbsp… Oil

4-5 tbsp… curd/yogurt

Nutella/honey

Method:

• In a small bowl mix, granulated sugar and 2 tsp cinnamon powder.
• In a medium size bowl, add the flour, baking soda, salt and powdered sugar. Mix well using a fork.
• Now add the curd and knead it into a dough. Add a touch more curd, in case it is dry.
• Knead until nice and soft.
• Now add the oil and knead again.
• Put it on a oiled bowl and leave on the kitchen counter (covered with a tea towel) for about an hour.
• Pre heat oven at 190C.
• Make 5-6 balls out of the dough with the help of little oil/butter in your hand.
• Oil/ butter a tray and place the balls about 2 inch apart.
• Press the balls down gently to form discs, you may use rolling pin but I like the more rustic form.
• Sprinkle some of the sugar and cinnamon mix on it and top with some almonds.
• Bake for 10 min and then take them out. Smother some butter on top using the back of a spoon/a brush and bake for another 5 min.
• To serve, top it with nutella or honey.
• Serve with love.

Cheers,

 

Rose Truffles

I got a reallly wonderful exotic ingredients box on my last birthday 🙂 My fav girlfriends gave it to me. Since the anniversary was around the corner, I wanted to make use of them (With a heavy heart). I used the dried rose petals to make make these lovely truffles which then were topped on the cake. Slurrpppp.

You shall need:

200 gms… Dark chocolate

1 tbsp… Butter

150 gms… Heavy cream [I used amul]

1 tps… Rose water essence or 1/2 tsp Rose extract

1 tbsp or 15 gms… Rose petals

Almond Praline, Badam milk powder, hot chocolate with cinnamon powder and cocoa to roll them into.

Method:

• Heat the cream and butter until they come to a simmer.
• Pour the mix over chopped chocolate.
• Let it stand for 5 min.
• Stir the chocolate and cream  mix and mix gently until the chocolate is melted.
• You might want to heat it in the microwave for very few seconds in case the chocolate is not melting.
• Once the chocolate is melted completely, add the rose essence/extract and the petals.
• Let the mix cool to room temp. and pop it in the fridge [cover with cling film] for atleast 3 hours.
• After it comes out from the fridge, using a teaspoon, make small balls of the same size from the solidified ganache.
• Be little quick as once you start rolling out the ganache, the chocolate shall start to melt.
• Once all the mix is used and rolled, pop the tray in the fridge for 30 min.
• Roll them in nuts, crazy mixes and serve with love.

Rose Truffles with Strawberries

Sacher torte topped with truffles and strawberries.

 

Cheers,

 

Oozy Cupcakes

Every wondered how a small idea can become a riot? These cupcakes were such a hit at the forums where I shared that people made repeats 🙂 Makes me happy.

Caramel cupcakes with dark chocolate centre.This post is a part of Desserts theme for BM#35.

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You shall need:
For the cupcake-
1.5 cup Maida/All purpose Flour
3/4 cup and 3 tbsp Light brown sugar [Or white castor sugar]
1/2 cup Butter
2 large eggs
1.5 tsp baking powder
1/2 tsp salt
2 tsp Vanilla essence
3/4 cup Butter milk [in 3/4 cup milk add 1 tbsp vinegar and let it stand for 10 min]
few tbsp water
few tbsp of frozen dark chocolate ganache [Melt equal qty of heavy cream and chocolate in a pan with little butter. Once all the chocolate is melted, let it cool to room temp. Put it in the fridge to add in the cupcakes]

Method:

• In a bowl beat butter and 3/4 cup sugar. Once they are light and fluffy, keep them aside.
• In a nonstick pan, heat 3 tbsp sugar with 5-6 tbsp water. Once they sugar changes color to amber turn the gas off.
• Swirl the pan to cool it a bit.
• Add it to the butter and sugar and beat for a few sec.
• Add egg one at a time and beat until pale.
• Add the vanilla as well.
• Now add sifted flour, salt and baking powder alternatively with butter milk.
• Once it is nice and fluffy the batter is ready to be poured in the liners/moulds.
• Put little batter in the liners [so as to fill it 1/4th] add 1/2 tsp of the frozen ganache in the center and fill some more batter on top of the ganache.
• Bake in a preheated oven at 180C for 15-20 min.
• The cupcakes are done once when a skewer inserted in the middle comes out clean.
• Serve with love.

We made oozy cupcakes

Cheers,

U: Upside Down Hazelnut Honey cake

Ooh I am so late with the posts that I dont have enough sorry smilies left. But them what have I been upto? I celebrated my 29th birthday this month, have been practicing for the dance performances, entertaining friends and family and dealing with maid’s personal crisis.

Well anyway I shall finish it for sure even if it take too long 🙂

This post is a part of Blogging Marathon. For the first week of BM#32.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

For the base:

4 tbsp …Melted Butter

2 tbsp… Honey

3 tbsp… Brown Sugar

1/2 cup… roasted hazelnuts [slightly crushed]

1/4 cup… roasted almond slivers

For the cake:

1.25 cup… Flour

1 tsp.. Salt

1 tsp… Baking powder

3 tbsp… Cocoa powder

1 tsp… Soda bi carb

1 cup… butter milk [Add 1 tbsp vinegar to a cup of milk and let it stand for 10 min]

1/3 cup… Butter

1 cup… Sugar

2 tggs

Few tbsp milk.

1 tbsp… vanilla

1/4 cup… finely chopped hazelnuts

Method:

• In an 8 inch cake pan, butter the sides generously.
• Add the melted butter and honey and spread it well.
• Sprinkle the brown sugar and nuts on it.
• Pre heat oven to 180C.
• In a bowl, cream the butter and sugar.
• Add egg one at a time.
• Sift the dry ingredients.
• Add them in 3 parts alternating with butter milk.
• Fold in the crushed nuts and lay the batter carefully on the cake tin base.
• Bake for 25-30 min or until the toothpick comes out clean from the center.
• let it cool in the tin for 15 min.
• Pray to the cake Gods and take it out on a serving plate and serve with love.

Cheers,