Thursday, March 3, 2011

Chocolate Banana Pops

What I used:

Medium sized ripe bananas : 4
Semisweet chocolate chips : 1 cup
Wooden skewers or popsicle sticks : 8 nos

How I did:

  • Peel bananas and cut them in half crosswise. 
  • Insert a wooden skewer or popsicle stick into each banana half and place them on a plate lined with parchment paper and freeze for about 15 to 20 minutes.
  • To melt the chocolate chips, place them in a bowl and put that bowl over another bowl of simmering water. 
  • Stir until all the chocolate chips are completely melted.  
  • Take the melted chocolate in a small cup.  Deep each frozen banana pop into the chocolate few times until it is well coated with chocolate. Chocolate will become firm right away.
  • Serve immediately or wrap each banana in foil and store in freezer for future use.
Sending this to Rumana Rawat's event Treat to Eyes - Series 1

Thursday, February 10, 2011

Khari Biscuit

What I used:

Puff Pastry Sheets : 1 package
Ajwain seeds : 2 tbsp

How I did:

  • Defrost the puff pastry sheet for 40 minutes.
  • Preheat oven to 375 deg F.
  • Unfold the pastry sheet on a lightly floured surface.
  • With a pizza cutter, cut the pastry sheet into small rectangles.
  • Give a twist to each rectangle in the middle and arrange them on a baking sheet leaving enough (atleast an inch) space between them.  
  • Sprinkle the ajwain seeds over them.
  • Bake for 15 to 20 minutes or until golden brown. 
  • Serve with a hot cup of tea or coffee.

Sunday, February 6, 2011

Chickpea and Spinach Salad

What I used:

Chickpeas : 1 can
Boiled green peas : 1/4 cup
Boiled corn : 1/4 cup
Spinach : 2 handfuls
Chopped fresh Mint : 2 to 3 tbsp
Chopped Cilantro : 2 to 3 tbsp
Jalapeno : 1 (finely chopped)
Fresh grated coconut : 2 to 3 tbsp
Lemon juice : 1 tbsp or as required
Chat masala : 1 tsp
Salt and pepper : as required
Seasoned Croutons : as required
Olive oil : 1 tbsp

How I did:
  • Drain water from the canned chickpeas and transfer into a mixing bowl.
  • Add the rest of the ingredients and combine thoroughly and serve.

Thursday, January 20, 2011

Cut Mirchi (Cut Bajji)

What I used:

Prepared Bajjis : 10
Onion : 1/2 (finely chopped)
Lemon juice : 1 to 2 tbsp or as required
Rock salt : 1/4 tsp
Coriander powder : 1/4 tsp
Chopped coriander : 1 tbsp
Oil : for deep frying

How I did:
  • Cut the bajjis into 1" pieces horizontally.   We may get 3 to 4 pieces out of each bajji.
  • Heat oil in a wok on medium heat till sizzling, add 10 to 12 pieces of bajji and fry for about 2 minutes till they are crisp and the green chillies inside are well fried. 
  • Transfer them to a paper towel to absorb excess oil and then to a serving bowl.
  • Sprinkle rock salt, coriander powder, chopped coriander and onions.
  • Drizzle some lemon juice on top and serve.
  • Additionally could serve few thin onion slices and lemon wedges aside.
Note:  If you are making cut mirchi with the leftover bajjis then its fine.  But if you've planned to make them  before even making bajjis, then while frying the bajjis, take them off from the oil as soon as they are just cooked.  Bajjis doesn't have to be cooked completely from inside as you'll be frying them for second time any way.

Wednesday, January 5, 2011

Vegetable Pasta Soup

What I used:

Small sized pasta : 1/2 cup
Vegetable juice : 2 cups (I used V8 vegetable juice)
Water : 1 cup
Onion : 1/2 (finely chopped)
Green chilli : 1 (chopped)
Garlic : 2 cloves (finely chopped)
Salt and pepper : as required
Oil : 1 tbsp

How I did:
  • Heat oil in a stock pot on medium flame, add chopped onion, chopped green chilli and chopped garlic and saute for few minutes until onions are translucent.
  • Add vegetable juice and water and bring to boil.
  • Add pasta and simmer over low heat for 10 or more minutes until the pasta is soft and tender.
  • Switch of the stove, add salt and pepper as per taste and serve hot.

Monday, January 3, 2011

Beerakaya Palu posi Koora (Ridge-gourd in Milk)

What I used:

Ridge-gourd : 1
Milk : 1/2 cup (Preferably whole milk)
Chopped Onion : 1/2 cup
Chana dal : 2 tbsp
Green chillies : 6 to 7 (slit lengthwise)
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Urad dal : 1/2 tsp
Salt : as required
Curry leaves : a few
Red chillies : 1 or 2 (broken into pieces)
Oil : 2 tsp

How I did:
  • Wash, peel and cut ridge-gourd into small cubes.
  • Heat 2 tsp of oil in a skillet, add mustard seeds, cumin seeds, urad dal, chana dal and red chillies.
  • When the seeds start crackling, add curry leaves and green chillies.
  • Saute for a while and add onion cubes.
  • Cook uncovered till the onions are half done and add ridge-gourd cubes.
  • Cover and cook for several minutes till the ridge-gourd is completely cooked.
  • Pour in the milk and cook for 5 minutes or more till the milk thickens. Switch off the stove and add salt.  
  • Serve with plain rice.

Saturday, January 1, 2011

Welcoming the Year of Rabbit with Coconut Ice Cream

What I used:

Heavy whipping cream : 2 cups
Condensed milk : 1 tin
Coconut Cream Powder : 1 package (available at any grocery store)
Desiccated coconut : 2 to 3 tbsp

How I did:
  • Blend heavy whipping cream, condensed milk and coconut cream powder together in a blender.
  • Transfer the contents to a a freezer storage container, cover with a layer of cling wrap and close the lid.
  • Freeze for a minimum of 24 hrs before serving.
  • On the day of serving, saute desiccated coconut in a pan on medium heat until golden brown and let cool.  
  • Scoop the ice cream into a serving bowl, sprinkle the desiccated coconut and serve.


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