Munthiri Kothu (green moong dal sweet)
1 cup whole moong dal
½ cup fresh grated coconut (dry can be used)
½ cup jaggery
8 green cardamoms
Oil to deep fry
½ cup rice flour (I used store bought idiappam podi)
¼ tsp turmeric powder
Water to make thick batter
Dry roast moong dal till light golden in colour. Add cardamoms and keep aside.
Dry roast coconut to light golden brown and keep side.
Grind moong dal along with cardamoms to get fine bits (fine semolina texture) and put in a bowl.
Grind coconut to fine bits and mix with dal mixture.
Add jaggery and ½ cup water in a pan and heat till jaggery melts. Sieve to another pan to remove any impurities.
Boil the syrup for 5 mins on medium flame. It doesn’t have to be one string consistency, but not too watery.
Add the hot syrup to dal mixture and mix well.
When it is warm enough to handle, roll small balls and place on a plate.
Make batter of rice flour, turmeric powder and water. Batter should be thick and not runny.
Heat oil in a shallow pan.
Dip each dal ball in batter and deep fry for few mins till all sides are lightly brown.
Transfer to a paper towel.
Serve warm and store leftover in airtight container.
Saffron Pulav with Green Peas
1 cup basmati rice
½ cup green peas
1 tsp whole black pepper
2 pcs cardamoms, cloves, mace, cinnamon
2-3 generous pinch saffron
1 pinch turmeric powder
1 tbsp warm milk
1 ½ cups boiling water
1 tbsp oil or ghee
Few cashews and raisins fried
Wash and soak rice in water for 10 mins.
Soak saffron in milk and keep aside.
Heat a pan (with tight closing lid) and add oil.
Add cinnamon, cloves, cardamom, mace and pepper.
Add rice, green peas, water, saffron, turmeric powder and salt.
When the water boils, lower flame to low so there is a small simmer.
Close lid and cook for 10 mins.
Take off fire and keep aside for 10 mins.
Fluff with a fork and garnish with cashews and raisins.
Serve with curry of your choice.
No Knead Pesto Wheat Flour Pizza
Dough (same as no knead pizza, but used wheat flour)
5-6 tbsp pesto sauce
1 cup capsicum slices
1 cup cooked chicken pieces
½ cup sliced olives
3-4 tbsp chopped pickled jalapeno
¾ -1 cup mozzarella cheese
Follow same method as ‘no knead pizza’. Thin crust is better.
Spread pesto sauce on top and spread capsicum, chicken, olives and jalapenos.
Cover with cheese and bake till bottom starts to crisp and cheese is bubbly.
Slice and serve.
Peanut Butter Chocolate Chip Bundt Cake
Recipe source: gottagetbaked
2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ cup brown sugar
¼ cup white sugar
½ tsp salt
1 tsp cinnamon powder
½ cup butter
1 cup creamy peanut butter
1 cup buttermilk (I use yogurt +water)
3 eggs, room temp
2 tsp vanilla essence
½ -1 cup chocolate chips
½ cup peanut butter chips (optional)
Whisk flour, baking powder, baking soda, salt, cinnamon and salt in a bowl and keep aside.
Beat butter and both sugars to mix well and beat for few mins.
Add peanut butter and vanilla and beat to combine.
Add one egg at a time and beat to combine. Scrape sides as required.
Add flour alternating with buttermilk in 3 additions.
Fold in chocolate chips.
Pour batter to a greased bundt pan.
Bake in a preheated oven at 160 degree Celsius for 40 -45 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan for 10 -15 mins and invert on a wire rack and cool completely.
Slice and serve!
Beautiful Cinnamon Bread
Adapted from daringbakerduluth
3 ¼ cups all-purpose flour
2 tsp yeast (instant or active dry)
½ tsp salt
¼ cup sugar
¾ cup milk
¼ cup water
1 egg lightly beaten, room temperature
¼ cup butter softened
¼ cup butter softened
½ cup brown sugar
4 tbsp cinnamon powder
Mix sugar and cinnamon and keep aside.
Add water, milk and butter in a sauce pan and heat. Take off fire when butter melts. Bring to warm temperature.
(If you are using active dry yeast: add yeast + sugar to milk mixture and keep aside for 10 mins so yeast becomes frothy).
Or Add all ingredients to a food processor bowl or knead by hand to get a smooth dough.
Place the dough in lightly oiled bowl, cover with cling wrap and keep aside for 1 ½ -2 hrs.
Turn the dough into a lightly floured surface and knead lightly.
Divide into 4 equal parts.
Roll each part to a circle of about 9-10 inch in diameter. If the dough pulls back while rolling, let it rest for few mins and roll again. Trim edges using a plate or bowl as guide.
Place one roll on a parchment paper.
Spread approx. 1 tbsp butter and sprinkle liberally with cinnamon mixture.
Place another roll on top. Repeat the process till you complete 4 rolls. Spread butter on topmost layer but don’t sprinkle cinnamon.
First mark 8 triangles on top leaving 1 inch of edge intact and slits on each triangle in the middle leaving both edges intact.
Now cut the dough into 8 triangles using a very sharp knife or pizza cutter. Cut the marked slits as well.
Pull the tip of each triangle and insert into the slit from underneath and pull out from top. Repeat for all triangles.
Brush with milk and bake in a preheated oven at 180 degree Celsius for 10-15 mins or until the bottom and top becomes golden brown.
Brush butter on top as soon as the bread is taken out.
Recipe source: Justindianfood
2 large potatoes or 10-12 baby potatoes
1 small onion chopped
1 cup fresh tomato pulp
2 tsp ginger garlic paste
1 cup milk
2 + 2 tbsp oil
2 bay leaves
Coriander leaves to garnish
5-6 Kashmiri chili (remove seeds to make it less spicy if required)
½ tsp whole peppercorns
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ “ pc cinnamon
2 tbsp grated coconut (fresh or dry)
Boil potatoes. Peel and cut into big cubes if using large potatoes.
Heat 2 tbsp oil in a non-stick pan and fry potatoes till all sides are brown. Keep aside.
Add rest of the oil to the pan and add bay leaves.
Stir and add onions and saute till transparent.
Add ginger garlic paste and stir for few mins.
Add ground powder and mix well till raw smell disappears.
Add tomato pulp and stir for few mins.
Add potatoes, mix well and add milk. Check salt.
Simmer for few mins and take off fire.
Garnish with coriander leaves.
Serve hot with chapatis.
Irish Soda Bread with Raisins
Recipe source: Gimme some oven
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp sugar
3 tbsp butter
½ tsp salt
½ cup raisins (or chocolate chips !)
¾ cup buttermilk
Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
Add butter and mix with a fork or your fingers to resemble coarse crumbs.
Stir in raisins.
Add buttermilk and stir so all dough is evenly moistened.
Turn into lightly floured surface and knead gently to combine all.
Shape into a ball and place on a lightly greased baking tray.
Cut a deep cross on top of the dough and bake in a preheated oven at 160 degree Celsius for approx. 30 mins or until the top becomes golden.
Serve slices with jam or butter or as is.
Its best on the day of baking; becomes slightly dry on second day.
Keep leftover tightly closed.
Roomali Roti (On Tava)
1 ½ cups wheat flour (atta)
½ cup all-purpose flour
½ tsp salt
2 tbsp oil
Water to make dough
1 tbsp rice flour
1 tbsp all-purpose flour
3 tbsp oil
Make a paste of rice flour, 1 tbsp all-purpose flour and 3 tbsp oil and keep aside.
Make soft dough with rest of the ingredients using enough water and keep aside for 10 mins.
Make lemon sized balls of the dough.
Roll each dough to a small circle. Rub flour paste on one small roti and place another on top.
Sprinkle flour on both sides and roll with a rolling pin to thin roti. (Don’t roll both sides…..keep same side).
Heat a nonstick tava and place the roti on it. When bubbles start to appear, flip the other side. Again when bubbles start to appear transfer the roti to a plate. Slowly separate the two rotis. They will separate easily. Fold into triangles and keep covered.
Serve warm with curry.
Papa Roti /Mexican Coffee Bread
Dough –Tangzhong method (recipe click here)
50 gms butter
50 gms icing sugar or fine sugar
50 gms all-purpose flour
1 small egg lightly beaten
1 ½ tsp coffee powder
½ tsp vanilla essence
½ tsp warm water
Make lemon size balls of the dough and keep on a lightly greased baking tray. Keep aside for 30 mins in a warm place.
Mix coffee powder and warm water to make a paste. Add vanilla essence and keep aside.
Beat butter and sugar till creamy.
Add 1 tsp egg at a time and mix well (otherwise the mixture will curdle)
Add coffee mixture and mix well. (Now keep the beater aside)
Add flour and mix with a spatula just until combined.
Transfer to ziplock bag and keep aside. This can be refrigerated, but bring to room temperature before piping on the buns.
Cut the tip of ziplock bag and pipe spiral on top of the risen bun.
Bake in a preheated oven at 180 degree Celsius for 10-12 mins. The top will crisp as it starts to cool.
Original papa roti bun uses some other recipe but I find you can’t tell the difference as this recipe yields extremely soft buns.
Original papa roti buns have a mix of butter and cinnamon in the center, please add if you wish.
The top will remain crisp on the day of baking, next day it goes soft. Heat in oven for few mins to make crisp again but won’t be as freshly baked.
Wish you all a very Happy Christmas and a very Happy, Prosperous and above all a Healthy New Year :)
Thank you all for following my blog via email or facebook. Honestly I started this blog for my daughter and very few people. Never thought it will grow this much…..but I am immensely happy and grateful to you all for liking my blog.
I want to take a moment here to mention about the food photos. These are taken on my phone and sometimes I click just before serving! so most of the time no food styling or food props to make the pictures more attractive. Also only the recipe liked by all are posted.
Thank you all once again and enjoy a blessed year ahead.