Crispy Bhindi Masala

 

Sakkrai Pongal / Sweet Pongal

 

https://www.youtube.com/watch?v=1MB3wErNwQk

 

Ivy Gourd/Tindora Fry (Dondakaya koora)

 

Ridge Guard Chutney (Pachadi in Telugu)

 

Ridge gourd chutney (Pachadi in Telugu)

Ingredients

2tsp dry roasted sesame seeds 

1 tsp urad dal ( black gram )

1 tsp cumin seeds

1 tsp chana dal ( Bengal gram)

1/2 tsp mustard seeds 

1tsp  coriander seeds

1 ridge gourd 

Small gooseberry size tamarind 

Green chili 2-3

2-3 red chili 

A hand full of curry leaves 

Salt to taste

1/2 tsp turmeric

1 tomato ( optional)

For tempering

1tsp oil

Mustard seeds 1/2 tsp

Urad dal 1 tsp

fenugreek seeds 1 tsp

Asafoetida a pinch

Preparation 

Wash the ridge gourd and cut into pieces along with the skin.

In a pan add oil and add the dals- urad, chana, mustard,  cumin, coriander seeds, and roast. Once they change color to slightly golden, add red n green chili and curry leaves. Roast till dals are golden and transfer from the pan to the mixer. In the same pan add 1 tsp oil and add the ridge gourd and turmeric and cook till soft. Let it cool. Add the ridge gourd, roasted sesame, tamarind, salt and grind coarsely. Not into a fine paste. You can add a tomato while cooking the ridge gourd and cook it till soft and grind for a tangy taste. 

In a pan heat oil for tempering, splutter the mustard seeds. Add urad dal, fenugreek seeds, asafoetida, curry leaves, red chili flakes and add this to the chutney and relish with warm rice.

Vegit Halwa Mix with a Twist!

Christmas and New Year is just around the corner, twinkling stars and jingle bells everywhere, Christmas trees are surrounded with presents and the stockings ! No celebration is complete without sweets, gifting goodies, decorating trees and cakes. Keeping with the spirit of festival, Vegit a leading player in ready-to-cook mixes brings healthy and delightful Vegit Halwa. Satiate your sweet tooth craving in just 2 minutes with Vegit Halwa, the first ever dessert by Vegit. 

I too received some goodies from Vegit!

When I first heard of the name halwa mix with potato flakes, I was a little skeptical, but when I looked into the ingredients and preparation time I was very happy.
After trying it out, the taste was good and very handy if you need to make some dessert for sudden guests!

I had to make  a twist recipe out of the halwa so i thought of making sweet pancakes or Paniyarams (Tamil).

 Ingredients:
2 cups idly batter
1 cup halwa mix
1 tbsp grated coconut
2-3 tbsp sugar
oil or ghee for frying

Preparation
Add the halwa mix to the idly batter and add required amount of water for a smooth batter. Add the rest of the ingredients and leave it for 10 minutes. If the batter gets thick some more water can be added. Heat the Pancake mold. Add ghee to the mold and make pancakes. Lovely golden brown crispy pancakes are ready! Kids will love this.

But I liked the original halwa :) better than the twist!

Here’s Vegit Christmas Halwa cake recipe for you by Brand Chef Arun Kumar, Zambar. 

Ingredients
Vegit Halwa mix :500g
Grated Coconut : 200 g
Cardamom Powder :  a dash
Cashew Nuts: 12 - 15
Raisins/Sultana: 12 – 15
Candied Fruit : 100g
Icing Sugar: 250g
Water:Enough to mix Halwa and Icing Sugar

Method

1. Take 500g Halwa mixture. Add 200 g Grated Coconut, 2 teaspoons cardamom powder and prepare Halwa by either of the 2 methods mentioned on packet. 
2. Mix in the Cashew Nuts, Raisins/Sultanas, Candied Fruits (save some for garnishing)
3. Press the above mixture into an appropriate cake mould and overturn
4. Mix icing sugar with water gently, stirring to avoid lumps, to get a thick pouring consistency
5. Pour over the un-moulded ‘cake’, sprinkle some candied fruit and allow to set
Celebrate this Christmas and New Year in Vegit – “Hamara Mix, Aapka Twist style.”

 

More Vegit recipes are on their way.....

Cup cake Workshop at Paparazzi!

On the festive season of Diwali Royal Orchid Central had invited me along with family for a fun cup cake making session. What more can kids ask for!! These cup cakes were very different from the regular ones. The frosting was all desi tasting ingredients and was very innovative. For example, Gulkand, kesar (saffron), Masala chai and many more..

CUP CAKE WITH DESI TWIST in TOPPINGS:

• Peanut Butter cream
• Kesar Khoya Cream
• Gulkand Frosting
• Jamoon Pistachio Cream Cheese Frosting
• Masala Chai Frosting
• Kahlua Oreo Frosting
• Dark Chocolate Ganache chili Frosting

Chocolate Ganache

Other toppings like Gulab Jamun, Oreo cookies, Pistachios, chilli flakes and many colorful kid friendly toppings!

CUP CAKE

History

The cup cake evolved in earlier 19^th century in the United States. According to food historians have yet to point, exactly where the name of Cup cake originated. There are two Theories coming up… 1) the cake were originally cooked in cups 2) The ingredients used to make the cup cakes were measured by the cup.

Earlier times cup cakes were not that popular around. The cake made of regular ingredients like Normal cake. But, today cup cakes have expanded to a worldwide. In modern trend cup cakes were uniquely topped with various frosting.

Cup cakes were convenient because, they get cooked much quicker than larger cakes.

Chef  Hafizullah Baig

Chef Baig was a very friendly and creative person. He showed us the step wise procedure of making a good cupcake and also gave me alternatives of eggless cup cakes!

Mix and match of different colors!

Mixing chocolate!

PEANUT BUTTER FROSTING

INGREDIANTS	UNIT	QTY
Unsalted Butter	gm	50
Icing sugar	gm	100
Peanut Butter	gm	100
Whip Cream	ml	50
Rainbow Sugar Balls	Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream on high speed until the Mixture is light and Fluffy.

KESAR KHOYA FROSTING

INGREDIANTS	UNIT	QTY
Whip Cream	ml	50
Sweet Khova	gm	100
Kesar(Saffron)	gm	0.5
Silver Sugar Balls	few	Garnish
Saffron Threads	few	Garnish

METHOD

• Beat Whip cream with electric beater until smooth, light and Fluffy.
• Blend Sweet Khova in whip cream without lumps.
• Dissolve Saffron in hot cooking cream add along with mixture.

GULAB JAMOON & PISTACHIO CREAM CHEESE FROSTING

INGREDIANTS	UNIT	QTY
Unsalted Butter	gm	20
Icing sugar	gm	20
Philadelphia cream cheese	gm	100
Lemon zest	No	1
Whip Cream	ml	50
Gulab Jamoon		Garnish
Pistachio	Slices	Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream on high speed until the Mixture is light and Fluffy.

MASALA CHAI FROSTING

INGREDIANTS	UNIT	QTY
Whip Cream	ml	50
Masala Chai Extract	ml	100
Icing Sugar	gm	50
Cadbury Gems	few	Garnish

MASALA CHAI EXTRACT

INGREDIANTS	UNIT	QTY
Water	ml	300
Tea Leaf	gm	50
Cinnamon	gm	2
Cardamom	gm	5
Cloves	gm	1
Fresh Ginger	gm	5

Combine all above ingredients and keep it on Simmer for 30mins, Bring down masala Extraction to 1/3, Strain it and Cool it down in refrigerator.

METHOD

• Beat Whip cream with icing sugar in electric beater at medium speed.
• In co-operate Masala chai extraction slowly into it.
• Garnish it with Gems.

KAHLUA OREO FROSTING

INGREDIANTS	UNIT	QTY
Unsalted Butter	gm	50
Icing sugar	gm	100
Espresso Coffee	ml	50
Sunrise Coffee Powder	Gm	2
Kahlua Liquor	ml	50
Whip cream	Ml	50
Oreo Cookies	Few	Garnish

METHOD

• Keep Butter at room temperature. Should be soft in texture not be Melted.
• Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.
• Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.
• Garnish it with Oreo Cookies

GULKAND FROSTING

INGREDIANTS	UNIT	QTY
Whip Cream	ml	50
Gulkand	gm	100
Rose Petals	few	Garnish
Chocolate Vermicelli	few	Garnish

METHOD

• Beat Whip cream with electric beater until smooth, light and Fluffy.
• Blend Gulkand Compote (Available in Market) in cream.

DARK CHOCOLATE GANACHE CHILLI FROSTING

INGREDIANTS	UNIT	QTY
Dark Chocolate	gm	200
Heavy Cream	ml	100
Unsalted Butter	gm	75
Dried Red Chilies	gm	1

METHOD

• Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.
• Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.
• Allow it cool in Refrigerator till the time it becomes thick and firm.

Gulkand with some sprinkles!

colorful creativity of goodness!

It was indeed great fun workshop for me and kids! We also got a goodie bag filled with these cupcakes!

Royal orchid central

47/1, Manipal center,

Dickenson road, 

Bangalore- 42