Soya Nugget Cutlets

soya-nugget-cutlet

Soya Nugget Cutlet

Ingredients:
2 cups soya nugget(meal maker)
1 large onion chopped finely
1 tbsp ginger chopped finely
3-4 green chilis chopped finely
2 sprigs curry leaves chopped finely
½ tsp garam masala
½ tsp pepper powder
1 large potato boiled
1 beaten egg (for vegetarian – mix 3 tbsp flour mixed with water to make batter)
Bread crumbs

Method:
Boil some water and soak soya nuggets in it. Keep covered for 15 mins.
Meanwhile peel and cube the potatoes. Cook covered in a microwave safe bowl with little water for 6-7 mins. Drain excess water and keep aside.
Drain the hot water from nuggets and add some cold water. Take few in your hands and squeeze out the water completely.
Mince the soya nuggets in a grinder or food processor bowl and keep aside.
Heat 2-3 tbsp oil in a pan and add onions and saute till translucent.
Add ginger, green chilis, curry leaves and salt and mix well.
Add minced soya nuggets and mix well.
Add pepper powder and garam masala and mix well.
Keep aside to cool.
Mash the potato with a fork and add to cooled soya mixture. Add little beaten egg and mix well.
Make small rounds and shape the way you desire. Dip in rest of beaten egg and roll in bread crumbs.
Either deep fry or shallow fry the cutlets.
Serve with tomato ketchup.

Ginger Bread Cake

gingerbread-cake

Ginger Bread Cake
Adapted from Jocooks

Ingredients:
2 cups all-purpose flour
½ cup butter
1 egg
5 tbsp dark brown sugar
¾ cup hot water
¾ cup dark molasses (I used 2 tbsp black treacle + golden syrup to make ¾ cup)
1 tsp baking soda
1 tsp cinnamon powder
2 tsp dry ginger powder
¼ tsp salt
1 tsp vanilla essence

Method:
Preheat oven to 160 degree Celsius and line and grease a loaf pan and keep aside.
Whisk flour, baking soda, salt, cinnamon powder and ginger powder and keep aside.
Mix molasses and hot water in another bowl and keep aside (or treacle+golden syrup+water)
In a large bowl, beat butter and sugar for few mins.
Add egg, vanilla essence and beat again for a min.
Add flour alternating with molasses mixture starting and ending with flour.
Batter will be thin. Pour into the loaf pan and bake for approx. 45 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan completely.
Slice and serve as is or use cream cheese frosting or dust with icing sugar before serving.
But plain slice is just perfect!!

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Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

 

aloo-gobi-mattar-dry

Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes
¼ – ½ cup green peas
1 small onion chopped
1 tsp ginger garlic paste (or only ginger)
½ tsp cumin seeds
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp amchur powder or 1 tsp chat masala
2 pinch kasoori methi (optional)
3-4 tbsp chopped coriander leaves
2 tbsp oil

Method:
Heat oil in a pan and add cumin seeds.
When it splutters add onion and saute till translucent.
Add ginger garlic paste or only ginger and saute for few mins.
Add all powders and salt and mix well.
Add all vegetables and ½ cup hot water and cook covered till vegetables are cooked and all water evaporates.
Add coriander leaves (and kasoori methi if using) and mix.
Stir on high heat for few mins so the curry becomes dry and vegetables are roasted.
Serve with chapathi/roti.

Yam/Chena Vindaloo

chena-vindaloo

Yam/Chena Vindaloo

Ingredients:
2 cups yam/chana cut into small cubes
1 small onion finely chopped
2 tsp ginger garlic paste
1 small tomato finely chopped
Few curry leaves
2 tbsp oil
Salt to taste

Make a paste:
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp fennel powder
½ tsp garam masala
½ tsp whole mustard
½ tsp coriander powder
½ tsp black pepper powder
1 tbsp vinegar

Method:
Add all ‘make a paste’ ingredients in a small bowl and mix and keep aside. Add a tsp or two of water if required
Heat oil in a pan and add onions and saute till almost brown.
Add ginger garlic paste and curry leaves and saute till raw smell goes away.
Add the paste and saute for few mins.
Add yam, tomato, salt, ½ cup hot water and mix well.
Cook covered on low simmer till yam is cooked and soft. Check seasoning.
Serve with rice or chapathi.

Black Beans Peanut Butter Energy Balls

black-beans-peanut-butter-energy-balls

Black Beans Peanut Butter Energy Balls

Ingredients:
¼ cup almonds
5-6 soft dates
½ cup black beans drained and washed
¼ cup peanut butter
3-4 tbsp honey or maple syrup
2 heaped tbsp cocoa powder

Method:
Pulse almonds to fine crumbs in a food processor bowl.
Add drained black beans and dates and pulse again.
Add peanut butter, honey, cocoa powder and blend again to form dough.
Make small balls of the dough.
roll in desiccated coconut if you wish.
Eat few and refrigerate or freeze the rest.

Aloo Gobi Curry (Potato and Cauliflower)

aloo-gobi

Aloo Gobi Curry (Potato and Cauliflower) –No onion & garlic

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes or wedges
1 large tomato chopped
1-2 slit green chilis
1 tsp chopped ginger
2 pinch asfoetida
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
4-5 tbsp chopped coriander leaves
Salt to taste
2 tbsp oil

Method:
Soak cauliflower florets in water mixed with salt and turmeric for 10 mins. Drain and wash well.
Heat 2 tbsp oil in a pan.
Add chopped ginger and green chilis and stir for few seconds.
Add asfoetida and mix well.
Add chopped tomato and mix. Stir once in a while till tomatoes become mushy.
Now add chili powder, turmeric powder and salt and mix well.
Add cauliflower and potato and 4-5 tbsp of warm water.
Cook covered till vegetables are cooked.
Add coriander leaves and mix well.
Keep on high heat and stir gently for few more mins till curry becomes dry.
Serve hot with chapathis.

Choco Flan

chocoflan

Kids will love this combination of chocolate cake and caramel flan…its not difficult to make at all!

Choco Flan

Ingredients:
1 ¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
5 tbsp cocoa powder
1 cup sugar
1 egg
10 tbsp butter
1 ¼ cup buttermilk (yogurt mixed with water will do)

Flan:
1 ½ cup evaporated milk
1 cup condensed milk
3 eggs
1 tbsp vanilla essence
½ tsp nutmeg grated
1 tbsp caramel (see below)

Caramel: (can use readymade caramel or dulce de leche)
1 cup sugar
5 tbsp hot water

Method:
Keep a big baking pan ready. Bundt pan preferable just for appearance sake. Heat oven to 160 degree Celsius.
Add sugar preferably in a metal pan and keep on medium flame. Don’t stir.
When the sugar starts to melt and caramelize, stir slowly so all sugar melts. When the mixture becomes golden in colour and starts to bubble, move the pan from fire and add hot water. Stir to melt the sugar and pour the hot caramel (minus 1 tbsp) to the baking pan kept ready.
After a while the caramel will crystallize in the pan. Now brush butter on the remaining areas of the baking pan and keep aside.

Cake:
Whisk flour, baking powder, baking soda and cocoa in a bowl.
In another large bowl, beat butter and sugar for a min. (I add 1 tbsp very hot water and beat again)
Add egg and mix.
Add flour alternating with buttermilk in 3 additions ending with flour.
Mix well and transfer the batter to the bundt pan.

Flan:
Add all ingredients in a blender and blend for 30 seconds so all ingredients are mixed well.
Pour on top of the cake batter. Its ok if the batter gets mixed. It will separate on baking.
Cover the bundt pan with aluminium foil.

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Place a larger baking tray or cake pan in the oven and pour hot water and place the bundt pan inside this tray. Water should be atleast 1 -1 ½ “ high.
Bake for approx. 1 hr or until a toothpick inserted in the cake comes out clean.
Once done, remove from water bath and cool completely.
Refrigerate for few hrs but overnight preferable.
Before serving, place the cake pan in warm water for few mins (to cover bottom half).
Place the serving dish on top of the pan and invert the pan. The cake will slide down.
Pour all caramel sauce from the pan on top of the cake.
Serve and enjoy!

Notes:
Keep the cake refrigerated, but bring to room temperature before serving.

Chocolate Crepe Cake

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Chocolate Crepe Cake

Ingredients:
2 cups all-purpose flour
3-4 tbsp cocoa powder
1 tsp baking powder
½ tsp salt
4-5 tbsp sugar
2 cups milk
2 tsp vanilla essence
3 eggs
2 tbsp oil or belted butter

Filling: any of the below
1 cup cream + 4 tbsp castor sugar whipped
¾ cup nutella (warmed little bit in microwave)
½ cup whipped cream + 4 tbsp cream cheese + 3 tbsp castor sugar whipped (I used this)
½ cup butter + 1 ½ cups icing sugar mixed

Method:
In a blender add milk, eggs and vanilla and blend to mix.
Add rest of ingredients and mix slightly with a spoon.
Now blend to mix and keep aside for 15 mins.
Number of crepes depends on the size of the pan. Medium size pan will yield approx. 20 crepes.
Heat a non-stick pan. Add approx. ¼ cup of batter and swirl around. The first crepe will give you an idea on how much batter is required for each crepe.
When the crepe is cooked and sides dry up, slide to a plate. No need to turn and cook the other side.
Repeat with rest of batter. Don’t stack the hot crepes.
When completely cool, place one crepe on the serving dish.
Use any of the filling and spread a thin layer.

chocolate-crepe-cake

Keep repeating till all layers are complete.
Place the last crepe upside down to get a smooth finish.
Either spread the filling or dust with icing sugar just before serving.
Can make ahead and refrigerate.
Bring to room temperature before serving.
Slice and serve!

Mini Christmas Plum Cake

mini-christmas-plum-cake

Mini Christmas Plum Cake
30 mini cupcakes

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
½ cup + 2tbsp butter
2 tsp vanilla essence
1 tsp cinnamon pwd
½ tsp grated nutmeg
½ tsp dry ginger pwd
½ tsp cloves powder
1-1½ cups add ins (dates/apricots/tuti-fruiti/raisins/nuts etc)

To caramelise:
½ cup sugar
1 cup hot water

Icing:
5 tbsp icing sugar
Approx1 ½ tsp water
Chopped cranberries to garnish

Method:
Caramelise -Add sugar to a clean pan and keep on medium heat. Do not stir. The sugar will start to melt and turn brown in colour.
Stir slowly so all sugar gets mixed.
When the mixture starts to bubble all over, remove from fire and add hot water carefully.
Return to fire and stir till all sugar melts.
Pour over the bowl in which dates/apricots/raisins are kept. (see below)

(The amount of dates/raisins/nuts is as per your preference)
Chop dates/apricots/raisins and add to a big bowl. Add hot caramel to this bowl. Add 1 tsp soda, mix and keep aside to cool completely.

Meanwhile preheat oven to 160 degree Celsius.
Either line the cupcake pan with liners or butter the molds and dust flour. Tap excess flour off.
Mix tuti fruiti and nuts in another bowl and keep aside.
Whisk flour, baking powder, all the spice powders and keep aside.
Beat sugar and butter for few mins.
Add one egg at a time and mix well.
Add vanilla and mix.
Add 1 cup flour and beat to mix.
Drain caramel liquid from the dates bowl to this and mix well.
Add rest of flour and beat to combine. Batter will be thick and fluffy.
Now add soaked dates mixture, tuti fruiti and nuts and fold to combine.
Place approx. 1 tbsp batter in each cupcake mold and bake for 12-15 mins or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely on a wire rack.
Mix icing sugar and water to get a thick batter. (Add water 1 drop at a time).
Transfer to a Ziploc bag and nip off the edge. Drizzle on cool cupcakes and sprinkle cranberries on top.
Happy Christmas and Happy Holidays to all!

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White Chocolate Cranberry Oatmeal Cookies

cranberry-white-chocolate-cookies

White Chocolate Cranberry Oatmeal Cookies

Ingredients:
1 cup all-purpose flour
1 ¾ cup oats (I used quick cooking oats)
½ cup light brown sugar
2 tbsp white sugar
½ tsp cinnamon powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup butter
2 tsp vanilla essence
¾ cup dried cranberries
¾ cup white chocolate chips

Method:
Whisk together flour, baking soda, cinnamon and salt and keep aside.
Beat butter, brown sugar and white sugar for few mins.
Add egg and vanilla essence and beat again.
Add flour and mix well.
Add oats, chocolate chips and cranberries and mix well.
Cover and refrigerate for 30 mins.
Preheat oven to 160 degree Celsius. Line a baking tray with parchment paper or wax paper. No need to grease.
Scoop out 1 tbsp or 2 tbsp per cookie and place on the tray with some space between them.
Bake for 12-15 mins. Take out and cool completely on a wire rack.
Store in an airtight container or refrigerate.

Notes:
If you prefer soft cranberries in the cookie, place the cranberries in a bowl and cover with hot water for 20 mins. Drain and squeeze out excess water and use in cookies.
In case your cookies don’t spread, after 8 mins, press slightly with the back of a flat glass and finish baking.
Sometimes, when you scoop, no chocolate chips will appear on top. In that case place a few on top strategically 🙂