SNACKS

PHAPHDA

HAPPY DIWALI TO YOU ALL

With diwali round the corner the festive mood is setting in. I am expecting loads of guest and the entire family is going to be together for full three days. My snacks jars have to be laden with chat pat goodies. Loads of sweets and snacks are prepared. One of my favorite snack phaphda is also made. Phaphda is an authentic Guajarati snack. It is prepared from maath dal and urad dal. Spiced with red chili powder and black rock salt. It is lip smacking and very versatile, as you can top it with various options that are mentioned below. Use it as a side dish or as a tea time snack. Hope you enjoy it as much as I do.

Ingredients:

200gms     maath dal

50gms       urad dal

1tsp           asafetida

Salt           to taste

½ tsp        green chilly

1tbsp       oil

To garnish:

½ tsp        Red chili powder

½ tsp        Black rock salt powder

Rice flour to help you roll the phaphdas

Method:

1. Mix urad dal and maath dal. Grind them to make fine flour.

2. In a large mixing bowl combine all ingredients.

3. With the help of water make a stiff dough. Mind you this flour can get very sticky so please add water very slowly. One you have obtained the desired stiff dough apply few drops of oil on the palm and clean your palm.

4. Further with the same oiled palms knead the dough for 5 minutes till it forms a smooth surfaced dough.

5. Let it rest for 30 minutes.

6. Divide the dough into small marble sized balls and roll each with the help of rice flour into small 4” rounds flat breads.

7. Mix the red chili powder and rock salt in a small bowl.

 8. Heat oil to fry. Fry the flatbreads till light golden brown.( while frying with the help of the ladle press the rounds to avoid them from puffing up)

 9. Remove and immediately sprinkle the above mixture. As it will coat well when it is hot.

10. Preserve them in airtight containers.

Topping variations:

1.       Sprinkle finely chopped onion, coriander, chat masala and finely chopped tomatoes on them.

2.       Mix finely chopped cabbage, carrot, green capsicum and onion in a bowl. Add grated cheese, pepper and salt to it. Sprinkle this mixture on the phaphdas and see them gobbled up by kiddies.

NOTE:

You can adjust the chili portions as per your taste and health.

DESSERT

MULTI LAYERED MINT CREAM CAKE.
    
     It is rightly said that 'A child gives birth to a mother.' Today was my beloved daughters birthday and she wanted a tall multi layered mint cream cake decorated with chocolate sauce. She just knows how to push my limits. I never imagined that I could pull this off but here you all see the results. I am so blessed to to have such loving children for whom I could do anything.
     Coming back to the cake, this cake is multi layered and centered with chocolate sauce and mint cream. Finally I have wrapped the entire cake with mint cream and made feather pattern with the chocolate sauce. Hope you enjoy making this simple recipe as much as I did.

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NOTE:  PLEASE READ THE ENTIRE RECIPE BEFORE YOU START

ingredients:

for the cake base:
1can or 400gms       condensed milk
300 gms                   all purpose flour
3tsp                         baking powder
3/4 tsp                     soda-bi-carbonate
3tsp                          vanilla essence
150 gms                  salted butter
150ml                      water

for the sugar syrup:
1/2 cup                  water
3tbsp                     sugar

for the mint cream:
500ml                  soya cream( i have used rich brand)
175gms                icing sugar
1/2 tsp                  liquid green color
1tsp                      mint flavour readily available at shops that provide cake and chocolate ingredients.

for the chocolate sauce:
200gms               dark cooking chocolate
80 ml                   water

method:
1. sieve all the dry ingredients and keep aside.
2. in a large vessel whisk butter and condensed milk till creamy, roughly 7-10 minutes.
3. add all the dry ingredients and mix well with the spatula.
4. once it is mixed well further whisk the batter with the beater for 5 minutes.
5. slowly add in water and vanilla essence while you continue whisking for another 10 minutes.
6. stop and check the consistency if it is dropping then stop. if not then add a little water and further whisk till the desired dropping consistency is acquired.
7. divide the cake into 6 portions.
8. take an 6" diameter cake tin and grease it with butter and dust it with flour.
9. pour one portion of the cake and bake at 180 c for 15 minutes. remove, de -mould and let it cool on a butter paper.
10. repeat the above with all the remaining portions.
11 while they bake make the sugar syrup by mixing the water and sugar in a bowl. keep aside.
12. to make the chocolate sauce cut the cooking chocolate in a bowl add water and microwave it for 2 minutes. remove and mix well till it is lump free. put in the fridge till it sets.
13. to make the mint cream, take a large 2ltr vessel  put 2 tray full of ice cubes in it, place a large 1 1/2 ltr vessel in it (as soya cream rises well in a large bowl) pour the soya cream in the 1 1/2 ltr vessel , add the icing sugar and whisk till the cream rises and makes hard peaks. add in the mint flavour and the green colour. mix well. adjust sugar and mint flavour as per your taste and chill the cream for 1 hour.
14. to assemble the cake take a large platter place the first layer of the cake on it and soak it with 2tbsp sugar syrup. spread 12tbsp of mint cream on it. now place the next layer and repeat the same.
15. now place the third layer cake and soak it with the sugar syrup. spread 12tbsp of chocolate sauce on this layer. now place the fourth layer, repeat the sugar syrup and mint cream. continue till all layers are placed.
16. cover the entire cake with the remaining mint cream and decorate with the chocolate sauce.
17. i made feather pattern with the chocolate sauce you can have fun with your imaginations.

ENJOY!!!!!!!!!!!!!!!!!!  

SOUP

BROCCOLI BELL PEPPER SOUP

    OMG!!!!!!!!!!!! This Diwali cleaning leaves no time to cook. How are you all. Surely you all must be busy with loads of cleaning. And with the festive season just round the corner I am sure you are all  looking for quick healthy recipes that will help you look like a stunning head turner. This one is just what you are looking for. Full of veges and nutrition. You can have this to kill those hunger pangs or to fill those midnight urges.

ingredients:

1cup    small broccoli florets blanched

2tbsp   chopped finely cabbage

1tbsp   each of red, yellow and green capsicum

4cups    water

2tbsp     finely chopped garlic

1/2 tsp   finely chopped ginger

1/2 tsp   finely chopped green chilly

4 tbsp    cornflour

2cubes   soup taste maker

salt         to taste

2 tbsp     soya sauce

1tbsp      vinegar

pinch      pepper powder

4tsp        oil

method :

1. heat a wok and add oil. 

2. when the oil reaches smoking point add garlic, ginger and chilly. saute till light brown.

3. add all chopped vegetables saute for 3-4 minutes.

4. add water and all other ingredients.

5. adjust the seasoning as per your taste.

6. when the water boils add broccoli.

7. add 4tbsp water to the cornflour. the mixture should be lump free and milky.

8. add to the boiling soup to thicken it. voila its ready.

9. serve hot. .      

SNACKS

MULTI GRAIN SANDWICH DHOKLA

Hi everyone. Hope you all are doing fine. In present times everyone is on a go. That leaves us no time to make complete meals. Here is one such complete compact meal. Rich in nutrients and energy. This dhokla is made of rice, wheat and lentil. Thus making it a scrumptious nutritious snack.





ingredients:

1 cup     dhokla flour
1/4 cup   semolina
1cup      curd
2cups     water
salt         to taste
4tbsp      sugar
4tsp        oil
1/4 tsp    turmeric powder
1/4 tsp    hing
1tbsp      vinegar
1             sachet eno fruit salt
1/2 tsp    green chilly paste( or more if you like it)
4tsp        thick green chutney

ingredients for tempering:
6tsp             oil
1/2 tsp         mustard seeds
1/2tsp          cumin seeds
1/2tsp          white sesame seeds

for garnishing:
2tbsp          grated coconut
2tbsp          chopped coriander

for dhokla flour:
1cup        parboil rice
1cup        bengal gram
1/2 cup    split black lentil

grind all above together coarsely.preserve it in an airtight container for future use. 

method:
1. mix the dhokla flour, water and curd together.
2. add sugar and vinegar. let it ferment for 6 hours.
3. heat oil add turmeric powder and hing. pour it in the batter.
4. add all other ingredients and mix well. the batter should be of thick pouring consistency. add more water if required.  
5. adjust all the spices as per your taste.
6. divide the batter into two parts.
7. take a 6 to 7  inch diameter steel dish that has high edges.






8. apply oil all over it. add 1/2 sachet eno to one part of the batter and whisk well.
9. pour it in the greased steel dish and steam for 15minutes or till done. to check insert a knife in the center if it comes out clean the dhoklas are ready.
10. remove and apply green chutney all over it.
11. now add the remaining eno to the other part of the batter and whisk well.
12. now slowly pour the batter on the chutney with the help of a serving spoon. be careful the green chutney should not be displaced.
13. again steam the dish for further 15 minutes.
14. remove and let it cool down.
15 heat oil and add the tempering ingredients to it in the order it is given. pour it over the dhokla and cut it into small squares.  

DESSERTS

ROASTED WALNUT CAKE (EGGLESS)

Ingredients:

180gms      milkmaid

80gms        all purpose flour

20gms        cocoa powder

25gms        butter

2tbsp         melted chocolate

¼ tsp          soda bi carbonate

1tsp           baking powder

50ml         water

1tsp          vanilla essence

For decoration:

2cups      soya milk whipped cream for icing and decoration (for 2cups beat 200ml milk with 75gms icing sugar)

250gms    dark cooking chocolate

100ml       water

100gms     chopped walnuts

1tbsp         salted butter

For sugar syrup:

4tbsp    sugar

50ml      water

20ml      kirsch 

     

Method:

1.       Pre heat the oven at 150c for 20 minutes.

2.       Sieve all the dry ingredients together.

3.       In a large aluminum vessel whisk the milkmaid and butter till creamy and fluffy with the help of an electric beater.

4.       Add the dry ingredients little by little to the butter mix.

5.       Mix well. Add water and essence and beat well till the mixture is smooth and of dropping consistency.

6.       Now take a 6”square tin.

7.       Grease it and dust it well with butter and flour.

8.       Pour the batter and bake it for 25 minutes or till done. To check insert a knife in the center , if the knife comes out clean it is ready.

9.       Remove from oven and remove it on a butter paper sheet. Let it cool.

10.   To whip the cream take chilled liquid cream add icing sugar place it on the ice and beat it with an electric beater till firm peaks are formed. Add more sugar as per your taste.

11.   To make chocolate icing mix the water and cooking chocolate, melt it in a double boiler.

12.   Melt till the chocolate forms a smooth liquid. Cool it in the freeze for 4 hours.

13.   In another pan heat the butter and roast the chopped walnuts in them on medium flame till golden brown.

14.   Cut the cake into two layers.

15.   Mix well the sugar syrup ingredients.

16.   Sprinkle sugar syrup about 4 tbsp.

17.   Apply 4tbsp chocolate sauce on the cake. Sprinkle with the chopped walnuts.

18.   Now put 4tbsp of whipped cream and place the other layer of cake on it and sprinkle 4tbsp of sugar syrup on it.

19.   Cover the entire cake with chocolate sauce. Even the sides well.

20.   Let it set in the refrigerator for 1 hour.

21.   Now cover the cake with the whipped cream.

22.   And decorate it with the whipped cream and roasted chopped walnuts as shown in the pic.

23.   Chill for an hour and enjoy it. 

DESSERTS

ZEBRA CHOCOLATE SWISS ROLE (EGGLESS)

Ingredients:

180gms      milkmaid

80gms        all purpose flour

20gms        cocoa powder

25gms        butter

2tbsp         melted chocolate

¼ tsp          soda bi carbonate

1tsp           baking powder

50ml         water

1tsp          vanilla essence

For decoration:

2cups      soya milk whipped cream for icing and decoration (for 2cups beat 200ml milk with 75gms icing sugar)

250gms    dark cooking chocolate

100ml       water

Method:

1.       Pre heat the oven at 150c for 20 minutes.

2.       Sieve all the dry ingredients together.

3.       In a large aluminum vessel whisk the milkmaid and butter till creamy and fluffy with the help of an electric beater.

4.       Add the dry ingredients little by little to the butter mix.

5.       Mix well. Add water and essence and beat well till the mixture is smooth and of dropping consistency.

6.       Now take a swiss roll tray that is a flat tray of 6” by 5” size.

7.       Grease it and dust it well with butter and flour.

8.       Pour half the quantity and bake it for 15 minutes or till done. To check insert a knife in the center , if the knife comes out clean it is ready.

9.       Remove and remove it on a butter paper sheet. Let it cool. Do the same with the other half too.

10.   To whip the cream take chilled liquid cream add icing sugar place it on the ice and beat it with an electric beater till firm peaks are formed. Add more sugar as per your taste.

11.   To make chocolate icing mix the water and cooking chocolate, melt it in a double boiler.

12.   Melt till the chocolate forms a smooth liquid. Cool it in the freeze for 4 hours.

13.   Now take the cake and cut the sides.

14.   Apply 3tbsp of chocolate icing on it evenly.

15.   Now apply 3tbsp whipped cream on it.

16.   Roll the cake gently and wrap it in the same butter paper.

17.   Cool in the refrigerator for 2 hours. Do the same with the other one too.

18.   Now comes the icing time. Take a big tray and place the two roll close to each other to make a large long roll.

19.   Apply the remaining chocolate sauce to the entire roll.

20.   And decorate it with the whipped cream as shown in the pic.

21.   Chill for an hour and enjoy it. 

SWEETS

On the auspicious occasion of Ganesh chathurthi the feeling is so serene and pure. With profound gratitude i prepared this easy and quick sweets for my favourite idol. And did i forget to mention healthy.

GUNDAR PAK

½ kg       thin gound

700gms    sugar

1glass     water

1cup      ghee

½ kg       milk powder

1cup      homemade khoya

1/2cup    wheat flour

Method:

1.       In a heavy bottom pan heat ghee and add wheat flour.

2.       Roast it till golden brown.

3.       Now little by little add gound, stirring continuously.

4.       The gound will crackle and puff up. Further stir till all the gound has puffed.

5.       Keep aside. In another vessel mix sugar  and water and boil till 0ne strand consistency.

6.       Simmer the gas.

7.       Mix the milk powder with the puffed gound and add it to the sugar syrup.

8.       Add the khoya and further cook till the ghee separates and leaves sides.

9.       Remove in a deep tray and sprinkle the nuts.

10.   When semi set cut into small squares. When cooled and set serve.

RAGI  MODAK

1cup    ragi flour

½ cup   jaggery flakes

1cup     biscuit crumbs

½ cup    broken cashews

1cup     desiccated  coconut

6tbsp      ghee

Method:

1.       Heat ghee and roast ragi flour and cashews for 5 minutes on high flame.

2.       Remove from the vessel.

3.       In the same vessel melt the jaggery on slow flame.

4.       Switch off the flame as soon as the jaggery melts.

5.       Add all above ingredients and shape them like modak either by hand or by a mould.

MAIN COURSE

JAIN BIRYANI.

        Being a foodie jain none of my family members like to miss their favourite biryani in these holy days. So to satisfy their tickling taste buds i made this jain biryani and what luck it has turned out yummylious. you wont be able to tell the difference. And guess what my husband said that this biryani was TAKKA TAK. The ultimate compliment that any wife could get for her hard work.
         Hope you enjoy this aromatic recipe as much as i did.


ingredients:

2cups       3/4 cooked and cooled in an open platter for 4 hours. ( cook the rice with salt, 2 bay leaf, 2                  starnise, 2 big black cardamom)

for the gravy:

100gms      1/2" long strips of carrot
100gms       french beans cut slanting
50 gms        peas
200gms       big florets of cauliflower
200gms       small cubes of cottage cheese
8 large         tomatoes puree
1tsp             ginger paste
1cup           ghee
1tbsp          cumin seeds
4                 big black cardamom
2                 bay leaf
6-8              starnise
2tbsp           mughalia garam masala
2tsp           red chilly powder
salt            to taste
3tsp           dry coriander powder
1/2 tsp       turmeric powder
pinch        hing
4              tbsp  buttermilk
2tbsp       gram flour
2tbsp       chopped coriander
1/2 tsp     red food colour and yellow food colour


method:
1. cook rice and cool it well.
2. fry the cottage cheese cubes till golden brown.
3. in a mixing bowl mix cauliflower florets, gram flour, salt, 1/2 tsp each of red chilly powder, coriander powder, turmeric, hing and buttermilk.
4. the gram flour should make a thin coat on the florets.
5. fry these florets in oil till golden brown.
6. in a large heavy bottom vessel heat ghee add cumin seed wait till they crackle add all other whole spices.
7. add the beans, carrots, peas and stir fry them for 7-8 minutes.
8. add all dry powdered spices and stir for 3-4 minutes.
9.add the tomato puree and ginger paste cook further for 10 minutes.
10. add the fried cauliflower and 1/2 cup water ( use this firstly water to clean the mixing bowl in which you had made the cauliflower mixture. doing this will collect all the gram flour that is still on the vessel and help thicken the gravy.)
11. now cook the gravy on medium flame till the ghee separates and the carrots are cooked.
12. add in the cottage cheese and remove from flame.let it cool down.
13. now in a heavy bottom vessel (kadai) put 2/3 cooked rice.
14. put a layer of the gravy. and finally cover the gravy with the rest of the rice.
15. mix the red food colour in 1tbsp water and make swirls on the rice bed.
16. mix the yellow colour in 1 tbsp water and make swirls on the rice bed.
17. in a small vessel heat 2 tbsp ghee and add 1 tbsp caraway seeds and pour all over the rice bed. cover the vessel well so that no steam comes out.
18. now heat a griddle and place the big vessel on it and cook on high flame for 10 minutes and then on low flame for 30 minutes.
19.  open and check if the rice is cooked and full of aroma. if not then cook for 10 minutes more.
20. remove from flame and serve with mixed vegetable raita.

HEALTHY SNACKS

CRUNCHY CORN BITES
oh god loosing weight is such a big challenge and dieting is even more difficult. whenever i went on a diet i would be tempted to eat all the tasty crunchy brunchy that i stumbled upon. helll!!!!!!!!!!!!!!!! and then the weighing scale would scream the next day. 
  so today when i was drilling my mind i thought of this great roasted snack made out of cornflakes. here i have used the regular local mohan cornflakes that are cheap and readily available in the market. 

ingredients:

1/2 kg      cornflakes
50 gms     sliced almonds
50 gms     sliced pista
50 gms     sliced walnuts
50 gms     kishmish
50 gms     cashews
100 gms   peanuts
10-15       curry leaves
1 tbsp       red chilli powder ( or less if you like it less spicy)
1 tbsp       turmeric powder
salt           to taste
1/2 cup     powdered sugar
3 medium  cut into two halves
4 tbsp        oil
250gms     thick sev (morra sev)

method:             

1. heat oil. add green chilly and curry leaves. fry till crisp.
2. add peanuts and roast on medium flame till light brown color.
3. add all nuts and further roast till all are golden brown color.
4. add kishmish and roast further. the kishmish will puff up.
5. add the red chilli powder, turmeric and stir for 2 seconds add the corn flakes and roast till crisp and light brown.
6. remove from flame and add the salt and sugar mix well.
7. add the sev and mix well. voila healthy snack is ready. 

NOTE: add sugar as per your health a little less or more will not change the healthy experience.