Monday, 20 February 2017

Choco-Coconut Energy Bites

Whether you call energy bites or energy balls, these are the same thing. These are loaded with nutrients to keep you focused and healthy. Anybody can pop them as an easy breakfast or a quick snack or a source of protein before any workout or even occasionally as a sweet dessert. These no-cook energy bites recipe is super simple to make. Mainly the preparation method includes combining a few ingredients, rolling tight in shape of balls, keeping in the refrigerator to bind perfectly.



These choco-coconut energy bites are the combination of chocolate chips, shredded coconut and some cornflakes along with condensed milk. Here I have not used any dry-fruits, but if you want then just add some chopped dry-fruits which gives an extra crunch.




These energy bites are the perfect fuel for on-the-go munching which best suits as snacks for kids. Next time when you need an afternoon pick-me-up or a post-workout nibble, then just go for these choco-coconut energy bites for which you have to go in details method of preparation as mentioned below.


Preparation Time : 10 mins      |      Cooking Time : 0 mins 


Ingredients :        

Ingredients
Measurements
Condensed milk
200 ml
Cornflakes
1 cup
Coconut (shredded)
1 cup
Chocolate chips
½ cup


Method :
  1. Crush all the cornflakes roughly and keep aside.
  2. Take condensed milk in a mixing bowl.
  3. Add shredded coconut, chocolate chips and crushed cornflakes.
  4. Mix everything using a spatula until a thick dough has formed.
  5. Scoop out a small amount of the dough, roll into a ball using hands.
  6. Then gently roll each ball in shredded coconut,
  7. Keep in refrigerator for 15-20 minutes to well set, then serve and enjoy !



Notes :
  • Replace chocolate chips with chocolate chunks if not available.
  • Chopped dry-fruits can be added to give extra nutty crunch.

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Saturday, 18 February 2017

Methi Lachha Paratha | Methi Lachedar Paratha | Fenugreek Lachha Paratha

Lachha paratha is quite different from other plain or stuffed paratha both in taste and the way of making. 
Literally the word 'lachha' means layers in hindi and hence the 'lachha paratha' is layered paratha. This type of paratha is basically made by pleating a disc, rolling the pleated disc like swiss roll into a flat ball and finally rolling into a circle. So in this way, many layers are formed. These parathas are quite crispy as well as delicious.




Many times before I have prepared the lachha paratha. When again I was thinking of lachha paratha to make yesterday, I just came across the methi or fenugreek leaves in my refrigerator. So the plan for making plain lachha paratha changed to methi lachha paratha. Also here in this recipe post, I'll share two types of preparation method of this Indian multi layered flat bread. Whole wheat flour is used here. Instead of wheat flour, all purpose flour (maida) also be used or you can use both of the flour in 1:1 proportion. So lets go in details as mentioned below.




Preparation Time : 40 mins      |      Cooking Time : 20 mins 


Ingredients :        

Ingredients
Measurements
Whole wheat flour
2 cup
Methi / fenugreek leave
1 cup
Ginger
1 inch
Green chili
2 no.
Water
As needed
Salt
As needed
Ghee
As needed

​Method :
  1. First rinse the methi leaves with enough water and then drain water completely. 
  2. Finely chop all the methi leaves and keep aside.
  3. In a mixing bowl take wheat flour, 1-2 tbsp ghee, chopped green chilies, grated ginger, chopped methi leaves and salt. Mix everything well.
  4. Now add water and knead to a smooth dough. Cover by a moist cloth and keep aside for 30 minutes.
  5. Then divide the whole dough into 6 no. of equal balls.
  6. On a dusted rolling board, roll one dough ball into as thin as possible (approximately 7-8 inches diameter disc).
  7. Apply some ghee and spread evenly over the entire surface using brush or by hand and then sprinkle some wheat flour over it evenly.
  8. FIRST WAY : From one edge of the rolled dough, start making pleats (1/2 inch width) till opposite edge reaches. Stretch the pleated dough gently and then twist the whole pleated dough a bit. Roll the twisted dough like a swiss roll and secure the end and the result is a spiral flat ball. Repeat for rest of the dough. Again cover all flat balls by a moist cloth and keep aside for 5 minutes.
  9. SECOND WAY : Using a knife or pizza cutter, cut the rolled dough into thin strips. Roll one strip like a swiss roll, then merge another strip at the end of first strip. Again roll like a swiss roll. Repeat till all the strips are rolled up and finally there will be a spiral flat ball. Repeat for rest of the dough. Again cover all flat balls by a moist cloth and keep aside for 5 minutes.
  10. Now take one spiral flat ball on the dusted rolling board and roll carefully into a circle (5-6 inches diameter approximately) without applying too much pressure.
  11. Heat a tawa on medium heat, put the rolled circle on hot tawa and cook from both sides.
  12. When the golden brown spots start appearing, then apply some ghee on both side. 
  13. Use a spatula and gently press all over while cooking to ensure even cooking. Transfer to a plate.
  14. Repeat for rest of the flat sprial balls.
  15. Serve these methi lachha paratha or methi lachedar paratha hot with any preferred side dish.




Notes :
  • Don't apply much pressure while rolling the flat spiral balls, just roll them gently.
  • Always cook in medium flame with constant pressing with the laddle to ensure even cooking.
  • Adding ghee makes the paratha more tastier, instead of ghee oil can be used.

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Sunday, 12 February 2017

Paneer Tikka Fried Rice

Paneer tikka fried rice is an one-pot-meal with the goodness of paneer. If you have some leftover paneer tikka, then definitely try out this fusion recipe - 'paneer tikka fried rice' recipe which has so much yummilicious fragrant. This one-pot-meal fills your tummy in a jiffy. 




If you are a vegetarian and that too a paneer lover, then you must already be drooling now 😜. This recipe is so simple and easy to make. Paneer tikka fried rice gives a nice twist to your everyday meal since this is a delicious combination of cooked rice tossed with grilled paneer cubes. So lets go in details of preparation method.




Preparation Time : 50 mins      |      Cooking Time : 25 mins 


Ingredients :        

Ingredients
Measurements
Paneer tikka
Paneer
250 gm
Yogurt
1 cup
Green chili
1 no.
Ginger (grated)
½ tsp
Red chili powder
½ tsp
Coriander powder
½ tsp
Turmeric powder
¼ tsp
Salt
As needed
Oil
For greasing
Cooked rice
Long grain rice (basmati)
1 cup
Cumin seed
¼ tsp
Clove
2 no.
Bay leaf
1 no.
Cardamom
2 no.
Cinnamon stick
½ inch
Oil
1 tbsp
Salt
As needed

​Method :
  1. Cut paneer into cubes of 1 inch size and keep aside.
  2. Wash the basmati rice and soak in the water for 30 minutes.
  3. Take yogurt in a mixing bowl and beat well till smooth.
  4. Then add coriander powder, red chili powder, turmeric powder, cumin powder, garam masala, grated ginger, finely chopped green chilies and salt. Mix very well.
  5. Now add paneer cubes to this mixture and gently mix so that the paneer cubes are evenly coated with the marination. 
  6. Cover and keep aside for about 30-45 minutes.
  7. Meanwhile heat 1 tbsp oil in a deep pan or wok. Add cumin seeds, cloves, bay leaf and cinnamon stick. Saute on a medium flame for a few seconds.
  8. When the cumin seeds crackle, add the soaked rice and saute on a medium flame for 2 minutes.
  9. Add 3 cups of hot water along with salt, cover with a lid and cook on a slow flame for 10-15 minutes or till the rice is cooked, while stirring occasionally.
  10. Switch off the flame, spread the cooked rice in a plate and allow the grains to cool completely.
  11. Now heat a grill pan by applying a little oil. Put the marinated paneer (only put the coated paneer cubes, keep aside rest of the marination) and cook on low-medium flame. 
  12. Evenly brown all the side by turning the paneer cubes occasionally. Once the paneer cooked completely and evenly browned, switch off the flame. 
  13. Next heat 1/2 tsp oil in a frying pan. Pour the left over marination and cook by stirring continuously.
  14. Then add cooked rice and mix gently, otherwise the rice grain may break.
  15. Add in paneer tikka cubes and gently toss to combine well. Cook on a medium flame for 1-2 minutes tossing occasionally.
  16. Serve this paneer tikka fried rice hot with any side dish and enjoy !



Notes :

  • Instead of plain yogurt, hung curd can be used. In that case just increase the amount of hung curd a bit more, otherwise there will be no left over marination which is supposed to be used with cooked rice.


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Friday, 10 February 2017

Valentine Special Cake



Valentine special cake - a heart in every slice of cake. Sounds interesting, isn't it ?
I can assure this'll be a better way to show your love on Valentine's Day for your loved ones. Here I have used two different flavors of cake. One is orange and other one is of chocolate flavor. Orange and chocolate flavors are a unique combination.
So lets go in details without wasting any time ;)




Preparation Time : 60 mins      |      Cooking Time : 1 & ½ hrs


Ingredients :        

Ingredients
Measurements
Orange cake
All purpose flour
1 cup
Sugar (powdered)
½ cup
Baking soda
½ tsp
Milk
½ cup
Oil
½ cup
Orange essence
½ tsp
Orange zest
1 & ½ tsp
Salt
1 pinch
Chocolate cake
All purpose flour
1 cup
Milkmaid
½ tin or 200 gm
Cocoa powder
2 tbsp
Baking powder
½ tsp
Baking soda
½ tsp
Butter
50 gm
Vanilla essence
¼ tsp
Aerated soda
3/8 cup
Buttercream frosting
Heavy whipping cream
2 tbsp
Cocoa powder
1 tbsp
Icing sugar
1 cup
Butter
½ cup
Vanilla essence
½ tsp
Garnishing
Chocolate sauce
As needed

​Method :

A- Orange Cake :
  1. Preheat the oven to 180º C. 
  2. Grease a loaf tin with butter or line up with a butter paper. 
  3. Sift all purpose flour, salt and baking soda in a bowl. Keep aside.
  4. In a mixing bowl, take sugar, milk, orange essence and oil. Whisk till sugar is melted. 
  5. Then add orange zest and mix well again.
  6. Next add in shifted dry ingredients, fold gently.
  7. Pour the batter into the greased loaf tin and bake for 35-40 mins.
  8. Take out from oven and let the cake to cool down for 10 mins in the tin. Then invert on a cooling rack and allow to cool down completely.
  9. Once the orange cake cooled, cut into slices. Then using a heart shaped cookie cutter, cut out the cake slices. Keep aside.


B- Chocolate Cake :
  1. Preheat again the oven to 180º C. 
  2. Grease the loaf tin with butter or line up with a butter paper. 
  3. Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl. Keep aside.
  4. In a mixing bowl, take butter and milkmaid. Mix well.
  5. Then add vanilla essence and mix well again.
  6. Add some dry ingredients to the milkmaid mixture and then add some aerated soda and mix well. Repeat, alternatively dry ingredients and aerated soda till both are used up.
  7. Now spoon 2-3 tbsp of the cake batter into the bottom of the loaf tin and spread evenly. 
  8. Place gently the heart shape cut-out orange cake pieces (side by side without having any gap in between the cake pieces) having the pointed end of the heart shapes upwards on the batter layer lenghthwise from one end to other end of the loaf tin. 
  9. Make sure to leave space at each end for rest of the chocolate cake batter. By placing side by side without having any gap in between the heart shape orange cakes will look like a heart shape log.
  10. Next gently spoon rest of the chocolate cake batter around and over the heart shape orange cake log so that the log is covered fully.
  11. Now bake for 35-40 mins.
  12. Take out from oven and let the cake to cool down for 10 mins in the tin. Then invert on a cooling rack and allow to cool down completely.

C- Buttercream frosting :
  1. In a mixing bowl, take icing sugar and butter. Mix using electric whisk on low speed until well blended.
  2. Then add cocoa powder, vanilla essence and whipping cream. Mix again on low and gradually increase speed to make frosting smooth and spreadable consistency.


D- Assembling :
  1. Now take the chocolate cake on a serving platter (must be bigger than the cake base).
  2. Then using a spatula, apply the buttercream frosting on top and sides of the cake and spread evenly.
  3. Keep in refrigerator for 20-30 minutes, so that the frosting'll well set.
  4. Now drizzle chocolate sauce on top of the frosting in preferable design.
  5. Serve by slicing the cake so that the cute heart inside will be visible !





Notes :

  • Frosting part is purely optional. If not interested to make froasting, then grab as it is.


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Thursday, 9 February 2017

Chocolate Dipped Heart Shape Cinnamon Cookies

Chocolate dipped heart shape cinnamon cookies - an easy-to-make and a special Valentine’s Day treat for loved ones !!




Nothing beats the homemade cookies for Valentine’s Day to share with friends and family. These heart shape cinnamon cookies are so simple but delicious. The aroma of cinnamon in the cookie, hmmm !!! can't be described. It's just awesome.  




The spiciness of cinnamon and the sweetness of chocolate are perfectly balanced here. If desire, then just decrease the amount of cinnamon as mentioned below in ingredients.These cookies are made with 100% wheat flour (atta) and flavored with cinnamon. Much better than store bought cookies (which are very sugary and most of them have all purpose flour content), these are. For the coming valentine day, I just prepared these cinnamon flavored eggless cookies in heart shape and then slightly dipped the edges into melted chocolate. 




Since these are lightly sweetened, so for tea time these cookies are best compliment (just skip dipping in chocolate), also a great snack for kids. So just go ahead and make these crunchy and crispy, easy to make eggless heart shape cinnamon cookies dipped in chocolate to show your Valentine how much you love them.




Preparation Time : 25 mins      |      Cooking Time : 30 mins


Ingredients :        

Ingredients
Measurements
Whole wheat flour
2 & ½ cup
Butter
1 cup
Sugar
½ cup
Vanilla essence
2 tsp
Cinnamon powder
1 tsp
Milk
3 tbsp
Dark chocolate chunks /
Dark chocolate chips
1 cup


Method :
  1. Shift wheat flour and cinnamon powder in a bowl. Keep aside.
  2. Take butter (at room temperature) and sugar in a large bowl. Whisk until creamy and fluffy using hand / electric whisk.
  3. Next add milk and vanilla essence. Whisk again until everything incorporate well.
  4. Now add dry ingredients to the fluffy mixture and mix well to get a sticky dough.
  5. Wrap the dough with a cling film and freeze for 10-15 minutes.
  6. Meanwhile preheat the oven at 180 deg C. 
  7. After 10-15 minutes, take out the dough from refrigerator.
  8. Roll the dough into a 1/4 inch disc using a rolling pin.
  9. Using a heart shape cookie cutter, cut out heart shapes.
  10. Place the heart shape cut-outs on a baking tray lined with baking sheet and bake them for 25-30 minutes.
  11. Remove from oven, place all the heart shape cookies on a wire rack to cool down completely.
  12. Meanwhile melt dark chocolate chunks by using double boiler or just microwave for 1 - 1.5 minutes. Stir in between until smooth.
  13. Pick one heart cookie, dip one edge into the melted chocolate, allow excess chocolate to drip off the cookie and then place on a plate lined with baking paper.
  14. Repeat the same process for rest of the cookies and finally put the plate in the refrigerator for about 10-15 minutes or until the chocolate has hardened.
  15. Store in refrigerator putting in an air-tight container with baking / wax paper in between !




Notes :
  • Always store these cookies in refrigerator, otherwise the chocolate'll start to melt. Whenever needed, just take out and serve and then again store in refrigerator.
  • Strongness of cinnamon content can be reduced to 3/4 - 1/2 tsp, if desire.

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