Pepper, Chilli and Vanilla

Tandoori ChickenPizza..one of my favourite pizza ..soft and cheesy easyhomemadepizza with yummy chickentandoori chunks .I always love to play around with different toppings for my pizzas but this tandoori chicken is my all time favourite . Here I have used 4 cheese the results were simply amazing .you may use mozzarella and cheddar or Parmesan as a combo as well

You will love how yummy this pizza taste with my quick no cook pizza sauce ,it taste as good as the pizza sauce I use for all my pizzas ..This time I made it a little spicy by adding more chilli flakes but it was simply delicious .do try it ..

I have only used onion and capsicum for topping since it was tandooripizza ,you may use olives and mushroom as well .

Ingredients
Pizza sauce
Pizza base
Tandoori chicken

no cook pizza sauce
1 cup tomato ketchup/paste
1 tsp oregano
1/2 tsp mixed herbs.
1/2 tsp garlic powder/minced garlic
1 tsp chilli flakes..
Mix it all together and no cook pizza sauce is ready.

1 capsicum
1 onion
400 gms (4 cheese mix) or
250 gms grated mozzarella
200 gms grated Parmesan cheese
1 tsp oregano
1 1/2 tsp chilli flakes
olive oil to drizzle

Method
Apply the no cook pizza sauce on the base .
Then place the cheese and arrange the sliced onion and capsicum.
Place the tandoori chicken chunks on it

Drizzle olive oil and sprinkle chilli flakes and oregano .
Bake in a preheated oven for 115 minutes until the cheese melts and turn bubbly .
Serve hot

Refer to this link for the pizzadough
Refer to this link for the pizzasauce
Refer to this link for tandoorichicken

Instant jalebi ..Quick and easy to make these instant jalebis are made without using yeast ,crispy juicy jalebi with rabri is an awesome combo These instant easy to make jalebi are perfect when you crave for something sweet ,you can make them in just 30 minutes .
When you are pressed with time and want to make something delicious in a short span try these quick and easy jalebi ,they taste a yummy as store brought ones.Do try you will surely love these jalebi.

Ingredients
1 cup flour / maida
1 tsp cornflour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup yogurt/dahi
1/2 cup water
pinch of yellow/orange colour

2 cup Sugar
1 Water
1/2 tsp Cardamom powder
Saffron few strands .

Sift together baking powder soda and flour and corn flour

Mix the flour with curds and pinch of food colour add water and whisk so that there are no lumps .

Pour it in a piping bag .
Make a small cut in the piping bag
Heat ghee or vanaspati in a frying pan .

Combine sugar and water together in a pan and cook on medium flame till it reaches 1 thread consistency,add cardamom seeds and saffron to the syrup.
Make swirls with the piping bag and fry the jalebi over medium flame on both sides .
Once fried remove them and put in the sugar syrup .

Let it soak for 4-5 minutes
Repeat the same with the remaining batter .
Garnish with pista or almonds or simply serve it warm
Enjoy homemade delicious jalebi

notes
you can deep fry these jalebi in a kadhai too,i used very little Vanaspati for frying.
you can replace cornflour with besan

Chicken Nevri Pattice /Chickenpuff/Chickenpockets or nevripattice are homemade puffs they are crispy from out with a very delicious filling inside. Nevri pattice have been a favourite since childhood.these chicken puffs/ pockets makes a lovely snack and is loved by all.We make Nevri for Christmas thats with a sweet filling of coconut and jaggery or coconut and semolina .Here Nevri Pattice refers to savoury Nevri which is either made with mince or chicken and veg filling .

You can play with the filling and the shape here i have used chicken and carrot spicy filling you can even stuff any veg filling

ingredients
for the filling
300 gms chicken breast
1/2 tsp cumin seeds
2 carrot grated
2 onion chopped finely
2 tsp minced ginger
7-8 garlic chopped
3-4 green chillies chopped
1/2 tsp garam masala powder
1/2 tsp black pepper powder (optional)
2 tbsp coriander leaves chopped
A sprig of curry leaves
2 tbsp oil

For the covering
2 1/2 cups flour /maida
2 tbsp Ghee /Vanaspati
1 tbsp oil
1/2 tsp baking powder
Salt
3/4 cup to 1 cup Lukewarm Water to knead

method
First prepare the filling

Boil chicken with 2 green chillies,1/4 tsp turmeric powder, salt and pepper as per taste .
Shred it to pieces and keep aside .
Heat oil in a pan ,add cumin seeds and curry leaves .
Add in the chopped ginger garlic and green chillies and fry on med flame for 5 minutes .
Then add onion and saute till it turns golden brown
Add the grated carrot and saute for sometime .
Add the shredded chicken and coriander leaves .
Also add the garam Masala powder ,pepper powder
Mix well and switch the flame off and add 1 tsp lime juice .
Your filling is ready ..allow it to cool .

Prepare the dough for the outer covering .

Sift the flour and baking powder .
To the flour add ghee ,salt and mix well
Add the lukewarm water and knead to a soft smooth dough ..
Cover with a damp cloth and keep aside for 30-40 minutes .
Divide into round balls .
Roll it like a chapati .
Cut into squares using pizza cutter or knife .
Apply paste of maida and water at the edges .
Keep the filling in the centre
Cover with another square .
With a fork press alt sides to seal .
Or you can take a bigger square and apply the paste at the edges and keep the filling on one side of the square and fold the other half to cover then with the fork press the ends .
Repeat the same with all .
Heat oil to deep fry .
Once the oil is hot ,fry 3-4 puffs at a time do not overcrowd .
Fry on med flame on both sides till golden brown .

Do not keep the flame high while frying else the puffs will remain uncooked.

You can add more vegetables to the filling .

My mom also adds 1/4 cup semolina or rava to the dough ,you can mix rava with the flour and knead

The very famous amritsari Aloo Kulcha with amritsari chole is a heavenly combo .amritsari chole with Kulcha and a tall glass of lassi is a typical dhaba style breakfast .
This amazing Kulcha is so easy to make and taste super yummy Usually Kulcha are made in hot tandoor but you can easily make it on gas stove or electric oven .please do try this you will love it .

Ingredients
2 cups flour/maida
1/2 cup curds/yogurt/dahi
2 tsp oil
1/2 tsp baking powder
1/2 tsp baking soda
Salt

For the filling
2 potatoes boiled
2 green chillies chopped
3 tbsp coriander leaves chopped
1/4 tsp haldi/ turmeric
1/2 tsp red chilli powder
1/2 tsp anardana powder or lime juice .

Butter as needed
Sesame seeds as required
Kalonji
Coriander leaves.

Method

Sift the flour add salt baking powder and baking soda and mix .
To this add curds and knead till it all comes together .
Add oil and knead to a soft dough .
Cover with a damp cloth and keep aside for 2-3 hours.
Meanwhile make the filling .
Mix together boiled mashed potatoes and all the ingredients mentioned .
Divide into 6 balls and keep aside.

After 2-3 hours you will see the dough is soft and smooth .
Divide into 6 balls .
Flatten each ball and stuff the potato filling .
Cover the sides .
Dust little flour and.roll it into a round disc with with a rolling pin.
Add little drops of water on the Kulcha
Sprinkle sesame seeds kalonji and coriander leaves so that it sticks on the Kulcha .
Heat a tava.

On one side of the Kulcha put few drops of water and place that side down on the hot tava .
Cook on medium flame till it is brown and cooked.on both sides .
Apply a dollop of butter and serve hot with chole or enjoy with curds and pickle ...

Chicken Reshmi Masala or Murg Reshmi Masala is a very delicious dish made with chicken ..the chicken is soft and melt in mouth as it's marinated with curds and few spices then cooked in a rich creamy gravy .Chicken Reshmi goes well with naan rice or roti .
Make this delicious reshmi chicken masala for any parties or dinner your guest will love this I'm sure .

Ingredients
for the marination
500 gms chicken.
1 tsp ginger garlic paste
1 tsp lime juice
3 -4 green chillies chopped
1 tsp red chilli powder
1/2
1/2 cup curds
1 tbsp fresh cream
Salt
Chopped coriander leaves
Chopped mint leaves

Marinate the chicken for 1 hour with the above mentioned ingredients and keep aside.

for the gravy
2 onions
oil
10-12 cashew
2-3 green chillies
1 tsp kasoori methi
1/2 tsp garam Masala powder
2 tbsp fresh cream

Method

Slice 2 onions finely
Heat 2tbsp oil in a pan and fry the onions til they turn soft and translucent
Remove it in a plate
Grind the fried onions and. cashews with little water to a paste .
Heat a pan add the same oil in which the onions were fried .
Add the bay leaves and paste and saute until it begins to leave oil.
Now add in the marinated chicken and saute well for 8-10 minutes .

Add chopped coriander leaves and some Mint leaves along with 2-3 slitted green chillies.
Cover and let it cook well .
Add about 1 tsp crushed kasuri methi and 1/2 tsp garam masala powder .
Mix well add salt if needed
Heat a coal until red hot
Once the gravy is done switch the flame off and add 1 tbsp fresh cream and mix.
Keep a small foil over it and place the hot coal .

Add 1-2 drops of oil or ghee over the coal and immediately cover with lid.
Keep the lid covered for 5 minutes .
Serve with rice roti or naan .

Dates and banana cake .soft moist and super yummy cake .This cake is super soft and taste delish .Dates gives this cake a natural sweetness and banana makes it soft .

Try this cake when you have over ripe banana they work charm in this cake.

I have posted a date and walnut cake before this cake is equally as good as that ..as I ran out of walnuts I skipped adding it here .It still tasted yumm .

Ingredients

2 over ripe bananas

250 gms dates seedless

1/2 tsp baking soda

2 eggs

140 gms flour /maida

100 gms butter

2 tbsp oil

1 tsp cinnamon powder

1 tsp baking powder

2 tbsp milk

1 tsp vanilla essence .

Method

Soak the dates in 3/4 cup hot boiling water and baking soda keep it aside for 30 minutes
Grease a 8 inch loaf tin with oil and cover it with butter paper or line it with parchment .
Pre heat oven at 180 degree Celsius for 10 minutes

Sift flour and baking powder together and keep aside .
Beat butter,oil and sugar in a bowl until creamy and fluffy
Add eggs and vanilla essence and beat well.
Mash the banana and add it to the date mixture,blend it until smooth.

To this add the butter egg mixture and cinnamon powder ,milk and blend it till well incorporated.
Add the sifted flour and mix with spatula or beat on low speed
Pour the batter in the prepared cake tin
Bake at 180 degree Celsius for 45- 50 minutes or until toothpick inserted comes out clean.

notes
you may add walnuts if you want,dust them with flour before mixing in the batter.
i have used seedless black oman dates you can use the brown ones too.

Beetroot the new super food has many health benefits .There are many ways to include beet in our diet ,at home we either make salad/raita or make some side dish with beetroot.Beetroot and vegetables cutlets too taste yum .This time wanted to try something different so made these cheese balls inspired by Freda's beetroot croquettes ..made few changes and the result was yummy..these yummy beetroot cheese balls taste best when eaten hot or warm since the cheese.melts and it's gooey and yum.
These beetroot cheese balls make a great starter,you can even pack these for your kids lunch box,in that case do not use mozzarella cheese.
These beetroot cheese balls are guilt free as it's made in paniyaram or Appe pan with minimal oil but its still crispy and delicious .

Ingredients
2 big beetroot
3 potatoes boiled
1 tsp Green chilli and ginger paste*
1 tsp Red chilli powder
1/2 tsp crushed black pepper
Chaat masala as needed
salt to taste

1/2 cup Processed Cheese
1/2 cup grated Mozzarella Cheese
Bread crumbs to coat
2 tbsp Cornflour /cornstarch
Oil

beetroot cheese balls in appe/paniyaram pan

Method

Boil beetroot , grate it and keep aside .
Boil and mash potatoes
In a bowl mix boiled potatoes beetroot ,salt ,ginger green chilli paste,pepper powder, red chilli powder mix well to a smooth dough
Add cornflour or breadcrumbs to bind it only if needed .

Make a slurry of cornflour and water .
Dip the balls in this slurry .
Roll it In breadcrumbs so that it coats the balls well.
Keep it in the refrigerator for 20-30 Minutes .
Heat the Appe pan and in each hole or cavity put few drops of oil

Fry the balls on all sides until crisp .
Serve with ketchup or any dip

notes
I have made these in appe pan using very little oil,you can deep fry or even shallow fry these.
Feel free to adjust the spices and seasonings
I have used green chillies and ginger paste ,you can add 1 tsp minced ginger and 2-3 finely chopped green chillies instead .
Use processed or cheddar cheese if you dont have mozzarella

Milk cream or Milk tofee my favourite Christmas and sweet .I simply love this right from childhood I still remember I use to gobble so many while helping mom in shaping them .I have posted the traditional method in the blog earlier which requires constant stirring and lots of patience ,the whole process may take about 1 to 1 1/2 hr .My mom still makes the traditional method .This is comparatively quicker than the other .Many of my friends and cousins have been following this shortcut method and I too was intrigued to try this method I found it pretty easy and it did saved a lot of time . I have been making it since last Christmas . This method is perfect when you have no time at hand and still wanna make some Christmas sweet .I have planned some more recipes for Christmas sweets this coming week so do check the blog for more .

Making milk cream needs just few ingredients and a little patience .You can simply pour the mixture on a greased thali and cut it in diamond or square shape if you don't have the moulds or the time to shape them .The sweetness was just perfect for us but if you like your milk cream really sweet you can add 1 -3 tbsp sugar

christmas sweet milkcream with condensed milk

Ingredients
1 tin condensed milk (400gms)
100 gms powdered cashew
1 tsp vanilla essence
1 tbsp butter/ghee

Method
Mix the condensed milk ,powdered cashew and vanilla in a nonstick or a thick bottomed pan .
Switch the flame on a very low heat and place the pan or vessel .
Keep stirring the mixture until it begins to thicken
Add butter or ghee and mix with a wooden spoon .
You will see that the mixture begins to thicken ,you can check if it's ready by taking a small mixture and roll it in a ball .
If you can shape it to a ball it means it's ready .
Switch the flame off and remove the mixture in a greased thali or plate .
Allow it to cool slightly.
Shape it as you like using silicone or rubber moulds ,you can dust a bit if icing sugar if needed .

Notes
I have used Nestle sweetened condensed milk ,I have tried the same method with amul mithai mate but found Nestle to be a better option .
You can also use rose essence or rose water in place of vanilla .
This stays well for a week when stored out in an airtight container ,you can store it in the fridge for more than a week if it remains 😁😁in our case I make it 2-3 times still it's never enough .

white chocolate and cranberry fudge condensed milk

White Chocolate is hubby's favourite he simply loves white chocolate fudge. This is a very easy and simple recipe ,You can make this wonderful white chocolate and cranberries and pistachio fudge in just 5-8 minutes .You can add or adjust cranberries and pistachios as per your taste buds .Do try this easy fudge this Christmas .

Ingredients
250 gms white chocolate/choco chips
200 ml condensed milk
1/2 cup chopped cranberries
1/4 cup pistachios chopped
1/4 tsp strawberry essence

Method

Chop white chocolate and keep aside.
Combine the chocolate and condensed milk in a bowl/saucepan
Melt Chocolate and condensed milk over a double boiler .
Mix till the chocolate is melted and the mixture is smooth.
Add the cranberries and pistachios
Mix well with a spatula ,add the essence .
Pour it in a greased thali/6 inch cake tin.
I use Aluminium foil cases ,just pour the mixture and smoothen with the spatula .
Let it set for 2-3 hours in the refrigerator
Once set, cut and enjoy

notes
use good quality white chocolate/white choco chips.
you can double this recipe
you can also melt chocolate and condensed milk together on a very low flame ,i always prefer melting it over a double boiler.
do not overmix ,as the chocolates melts quickly add the cranberries and pistachios and mix it well .
you can add vanilla extract/essence if you do not find strawberry essence.

Guava Cheese/Perad/Guava Sweet is a delicious sweet made from guava and sugar .Its chewy at the same time its soft. We just love guava cheese .Im sure you will love it too .Do try ,Its easy to make and smells heavenly .The aroma while making this guava will waft in the air.This stays well for long so you can make it well in advance and store .

ingredients
4-5 big guavas
2 cup sugar
1 tbsp lime juice
drop of pink colour
1 tbsp ghee/butter/dalda

Method

Wash the guava well .
Boil them in a pressure cooker or in a vessel with water.
Once they are soft ,scoop out the seeds and peel the skin off.
The seeds are to be boiled with about 1/2 cup water.
You may mash the guava through a sieve or grind in a mixer.
Pass the pulp through a sieve again
Weigh the pulp
You will need the same amount of sugar ,I got 2 cups of pulp after weighing so i used 2 cups of sugar and a tbsp more since i found the guava were not sweet enough.
Mix the sugar and pulp in a non stick pan/Thick Bottomed pan or pressure cooker body.
Place it on med low flame and keep stirring with a wooden long handled spoon.
Add colour and ghee once the mixture starts to bubble,it may take about 10 to 15 minutes.
Add lime juice and stir
Keep stirring it to avoid it sticking the bottom.

You will see that the mixture thickens and sticks to the back of a spoon.
To test if it s done ,keep bowl/glass of water ready drop a little mixture ,if the mixture is runny and the mixture dissolves /disintegrates in the water it means it still needs to cook.
When you can see the water is clear and you are able to make ball out of it the mixture is ready.
Grease a tray/Plate with butter/ghee .

Pour the mixture and level it with a spatula.
Allow it to cool for 5-6 hours
Cut in whichever shapes you wish you desire .
Your Guava Cheese is ready

If using pressure cooker to boil these ,cook for 2 -3 whistles

Make sure you sieve the pulp

Preferably use a long handed wooden spoon or spatula as the mixture thickens there is lot of bubbles and at times it may splutter

Marzipan or mazapan and milkcream are my most favourite Christmas sweet I know i have been telling this many times earlier too but i just cant resist these two yummy treats .I don't remember any Christmas till date without these yummy goodies .I have been a fan since a kid. I'm reblogging this post today i have shared this 3 years back in the blog in the year 2013 ,

Traditionally Marzipan is made with Almonds ,sugar and Eggs Here we use Cashews to make this .We at home make it with almonds too .Ill be posting the almonds version soon in the blog.You can get creative my shaping these marzipans into fruits ,vegetables or anything you fancy .I have used silicone moulds to shape these .

Ingredients

250 gms cashews

500 gms powdered Sugar

2 egg whites

rose water as needed

1 tbsp ghee/butter

1/2 tsp almond essence

Method

Soak cashews in warm water for 3-4 hours
Grind Cashews with rose water to a smooth paste
Beat eggs white till stiff
Mix together cashew paste,Sugar ,egg whites and essence in a thick bottomed pan or a nonstick Pan.
Mix well and then place it over med low flame.
Keep stirring constantly with a wooden spatula
The flame needs to be low throughout and you need to keep stirring it constantly to avoid it getting it stuck to the pan.
Once it starts to bubble add ghee/butter .
Cook till it leaves sides of the pan .
You can test it by keeping the wooden spoon in the centre of the mixture ,if it stands well its ready ,if it falls means it still needs time to cook .
Also the mixture will stick to the spatula and not fall off easily.
Switch the flame off once it reaches this stage
Remove it in a greased thali/plate.
Allow it to cool slightly .
Then knead to a soft dough,the mixture will still be warm apply little ghee/dalda on your hands and knead .
Divide into equal portions and add drops of colour as needed.
Using silicone/rubber moulds to shape it.

Notes
You can use icing sugar as well.
Some households use equal amount of sugar and cashews ,we have been following this method since my grandma's time and it has never failed us .
If you make this with almonds blanch them and remove the skin off and later grind it with rose water .
If you don't have moulds pour the mixture on a greased plate and cut into square/diamond shape.

Marzipan Is nothing but confectionery/sweet made from almond and sugar ,we prefer using cashews but my Mom loves the ones made with Almonds .So every year we make marzipan with cashews and almonds both cooking and no cook version ,this year i made no cook version of almond marzipan .All these years shaped marzipans were made from cashews and apple marzipan were always made by almond marzipan..

You surely can get creative by making different shapes of marzipan ,This time I too decided I would make a fruit basket, if time permits I will surely post it here.
As a kid i always helped mom and my aunties in making sweets The best part was to gobble up few marzipan and milk cream while we shaped :P These Apple shaped marzipan were easy and fun to make ,the other shaped marzipan needed lot of patience as we mix in many colours.

This is the best option if you don't have moulds and still want to try making marzipan for Christmas ,you can surely just spread the marzipan dough and cut it n diamond or square shapes but these look more dainty and trust me its fun to make .You can get your kiddos involved in shaping these ,they are pretty easy and kids will love to help you ..

Many of my friends add egg whites to this ,if you can consume raw egg you can add egg whites and make them .So wait no more go and try them today.You Christmas platter will look more pretty and yummy too.

Ingredients
150 gm almond
200 gm icing sugar/confectionery sugar
Sugar syrup ( 1 tbsp sugar and 1/4 cup water )
Rose water
red colour

Method

Blanch the almonds in hot water ,peel the skin and keep aside.
Let the almonds dry completely ,you may use kitchen towel to wipe away any moisture.
Once they are dry grind them to fine powder ,make sure the almonds are powdered well.
If you are left with coarse almond ,collect them after sifting and grind to powder .
In a plate mix the almond powder/flour and the sugar
Add few drops of rose water ,almond essence and mix in sugar syrup ,little at a time .
Bring it all together to a smooth soft dough .

Divide into two to three portions if adding different colours, else just mix in few drops of red colour and knead till the colour has mixed in well.
Make tiny balls and shape it into apple .
You can add ready made plastic/cloth stems or prick a clove in each apple.

Notes
You can use ready made almond meal/flour
Make sure the blanched almonds are dried completely before you grind them to a powder
Using rose water and almond essence is optional you may skip and add clear vanilla instead
You may use powdered sugar in place of icing sugar .

This is my 3rd back to back post on Marzipan ,this goes to show how mjch i love marzipan hehhehe...I loved both the version be it cooked no cook /made from almonds or be it cashews
this is easy to make and very very addictive to eat... i bet you wont stop at one..the cooked version though yeilds much more and stays more longer as compared to this but it is a labor intensive task ,you need patience and lots of patience to stir.Since we make sweets in quite a lrge number Continous stirring gets overwhelming speacially if making it on a large scale So this year i have divided my work I made marzipan part by part one day cooked version the other day the non cook almond and the third day made these.

There are sveral pretty shaped moulds availabe in the market these days you can choose from a wide range of silicone moulds ,the rubber ones can get a bit tricky as the mixture may stick and you need to bend the mould ,you have to dust some icing sugar and then use them.So do try these marzipan this Christmas .

Ingredients
150 gms Cashews( unsalted/unroasted)
150 gms Icing Sugar
Few drops of almond essence
Rose water
1/4 cup sugar syrup.
1 tbsp butter/ghee
colours as needed

Method

Powder the cashews finely in a dry grinder/mixer,make sure you dont over grind it else it will turn to paste.
Sift the powdered cashews and collect the grainy leftover cashews and grind it further to a fine powder .
In a plate/bowl mix icing sugar ,cashew powder well .
To this add the essence,few drops of rose water and the rose sugar syrup little at a time.
Mix together and form a smooth soft dough .
Divide into equal balls and add few drops of colour as desired and knead it
Do not apply more pressure while kneading just knead till the colour mixes well.
Using silicione moulds shape them as you like,

Do not apply more pressure while kneading jus need till the colour mixes well.

The oil will release but thats fine it will dry up later

Nevri/Neouri/Shingoli or karanji as its popularly called in Maharashtra is a very yummy sweet puff which is generally deep fried. Nevri and kulkuls are two most important sweets made on Christmas .We make this in large numbers since we distribute it with family ,Friends and neighbours along with the other sweets like marzipan milkcream,kulkul ,rose cookies date date rolls nanakaties we make two varieties of nevri
.I have shared one version of nevries in the blog earlier which has dry coconut and semolina filling those nevries stays for a month but the ones made with fresh coconut will last just for 7 days .
hence we make this just 2-3 days before Christmas i love the nevries made with fresh coconut and jaggery the filling can be kept simple or you can make it rich by adding lots of dry fruits.

there are two ways to prepare the outer crust one is simple maida filling and one is this which I'm sharing today .these nevries are flaky and crispy with a moist yummy filling of jaggery and fresh coconut.

ingredients
for the outer covering

250 gms flour/maida

milk /water to knead the dough

3tbsp cornflour+ 2tbsp dalda mix and keep aside

ghee +oil to deep fry

pink/green colours

For the filling
1 cup coconut grated
1/2 cup jaggery
1 tbsp ghee
10 -12 cashews broken
1/2 tsp cardamom powder
15 raisins

Method

Knead a soft dough by mixing flour little ghee and milk/water .
Cover with a damp cloth keep aside .
Make the filling by adding a tbsp ghee in a pan/vessel.
Once the ghee is hot add the grated coconut and the dry fruits saute well
Add the cardamom powder and the grated coconut ,mix over low flame
Once the jaggery has mixed well with coconut ,switch the flame off.
Your mixture is now ready ,allow it to cool.
Now mix colour if using and knead well till the colour has mixed.
Roll the dough into a chapati and spread mixture of dalda and cornflour ,spread it all over the chapati like a thin paste.
Roll the chapati cut and divide into small rolls.
Flatten each roll and roll it into small circle like puri.
Put the jaggery filling and add water on the sides .
Cover the other half to form a crescent.
Repeat the same with all.
Heat ghee/dalda and oil in a kadhai
Once the ghee is hot fry the nevri on med flame.

For the multicoloured nevri i have place 3 colour rolled dough ,applied the dalda mixture and then rolled and followed the same method to cut and fill .
You can use palm jaggery or the pyramid jaggery as well.

Love Christmas fruit cake and still want a no alcoholic fruitcake ..Forgotten to soak nuts and you still want to enjoy a ..Soft and delicious cake easy to make ,then look no further try this easy fruit cake today ....
I call this my last minute Christmas cake ,perfect when you really have no time on hand to soak the nuts in rum.and also best option for the people who don't consume alcohol .I always bake this cake for me as I too don't like or consume cake made with rum soaked fruits so every year I bake two fruit cakes one is this one and the traditional Christmas fruit cake with soaked fruits.
This cake is soft with a lovely texture and fry easy to prepare ..We boil the butter with sugar and spices and raisins and sugar which makes this cake soft and flavourful ..Though it doesn't have any alcohol or rum it still is soft and moist.
This cake yields one 9*5*3 loaf or 2 small cakes .The best part of this cake is its soft even without the rum and you dont have to wait to enjoy this by feeding it with alcohol ,you can have it right after you bake it.

Ingredients
125 gms tutti-frutti
100 gms seedless dates .
200 gms raisins
100 gms walnuts
50 gms almonds
2 eggs
195 gms 1 1/2 cup flour
55 gms/ 1/4 cup butter
200 gms brown sugar
1 tsp baking soda
250 ml water
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp dry ginger powder

Method

Line a 9x5x3 inch loaf pan with parchment and grease it with butter or oil .
Chop the almonds and walnuts and keep aside
In a saucepan take water ,butter sugar dates raisins boil it for 5 minutes .
Allow the mixture to cool at room temperature .

In a bowl beat eggs add the boiled butter sugar mixture and mix well
To this add vanilla essence , flour and baking soda mix well
Now add the dusted walnuts and candied peel and mix well .
Pour into the prepared cake tin

Bake in a preheated oven at 180 degree for 50-60 minutes or until skewer comes out clean .
Allow it cool completely .
Enjoy soft and moist fruit cake .

Notes
I have baked it in a 7 inch pan and two muffin liners.
Dust the tutti frutti/candeed peel and the nuts with flour
You may use both golden and black raisins
If you wish you can add 1 tsp rum essence
Add 1/2 tsp salt along with the flour if using unsalted butter ,i skipped as i used salted butter.
this cake stays well for few days when covered and stored well ,it can also be frozen.
the baking time may vary it may take 50 minutes to 65 minutes to bake ,check inserting a skewer after 45 minutes.
If using a dark coloured baking pan ,reduce the temperature to 160 degree Celsius.

Mawa and Egg Pudding a very yummy and different pudding rich in taste ,this is one of the best pudding i have made and tasted beleive me pics do not do any justice with the taste of this pudding ,you got to try it .I have added evaporated milk ,the taste was really rich and super delish

Ingredients
4 eggs
3/4 cup sugar
2 1/2 cup milk*
1 cup /mawa /Khoya *
2 tsp vanilla essence
2 tbsp Ghee or butter
1/2 cup sliced almonds
1/4 cup sliced Almonds and Pista for garnish

Method
Beat eggs and sugar together
Then add khoya and butter and blend
Add evaporated milk,vanilla and blend together
Mix in the sliced almonds .
Pour it in greased 8*8 pan ,I used a 6 inch and these two ramekin to bake this.
Garnish with almonds and pista
Preheat the oven at 180 degree Celsius for 10 minutes .
Bake for 25-30 minutes or until toothpick inserted comes out clean.

You can replace the evaporated milk with full fat cream milk
If you don't have mawa add milk powder

Happy New Year 2017 to all my readers and friends ..May this year be filled with lots of joy and blessings ..On this first day of this beautiful year sharing with you all a Chocolate truffle cake a rich moist chocolaty cake which just melts in the mouth .Chocolate truffle cake is hubby's favourite so had to make this on our anniversary .It was simply delish .Moist cake with lip smacking chocolate ganache .

The taste was super yummy i have used perfect chocolate cake recipe fpr the cake and sandwiched it and covered it with ganache .The little rosettes is whipped cream with little ganache .The cake was enjoyed by all my family members and neighbours .I also made a swiss roll which will soon be on the blog .

Ingredients
For the cake
2 eggs
1 3/4 cup flour/maida
3/4 cup cocoa
2 cup powdered sugar
1/2 cup oil
1 cup boiling water
1 cup milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla essence
Foe the ganache
400 gms dark chocolate
400 ml fresh cream .

1/2 cup whipped cream for rosettes .

Method
Line two 9" pan with parchment and grease it with oil /butter .
Preheat oven at 180 degree for 10 minutes .
Sift flour ,baking powder ,baking soda ,salt ,cocoa powder thrice and keep aside .
In a bowl mix sugar and sifted flour .
Add milk ,oil and eggs and mix it well with a beater or a whisk until well combined .
Lastly add boiling water and mix .
Pour the batter in the prepared pan ,the batter will be thinking and look runny need not to worry .
Bake for 30-35 minutes at 180 degree Celsius until the toothpick comes out clean .
Allow the cake to cool completely .

Prepare the ganache
Scald the cream over med flame ,until bubble appears at the edges .
Add the chopped chocolate and let it sit for sometime .
Mix well with a spatula until chocolate melts and is mixed with the cream .

Sandwich the cake with a dollop of ganache spread it all over .
Place the cake and cover it with ganache
Decorate as you want ,I have made rosettes with whipped cream mixed with ganache using a star noozzle
.
Let the cake set for an hour before you cut and enjoy the moist delicious chocolate truffle .

Noted
I have used 2 , 9 inch tin you can make it one cake tin 9*13*2

Thai Chicken Peanut Butter Noodles ,spicy yummy chicken noodles taste simply yumm ..If you love noodles and want to try something different than Hakka and schezwan style then try this peanut butter noodles .
You can use spaghetti instead of noodles ...

Ingredients
3 packets egg noodles 200 gms each
200gms chicken breast
1red bell pepper
1 yellow bell pepper
1green capsicum
1 carrot
3-4 Spring onion
1/4 cup peanuts
1 tsp sesame seeds .

For the sauce
1/2 cup peanut butter
2 tbsp siracha sauce
1 tbsp soya sauce
1/4 cup chicken stock
1 tsp honey
4-5 garlic minced
1 inch ginger minced

Oil
Salt

Method
Boil noodles with salt till done
Make sauce by mixing all ingredients
Boil chicken and shred to pieces .
Heat a pan add oil then add minced garlic ,spring onion and carrots saute on high flame

Add bell peppers and saute for.some time .

Add the sauce and mix well .
Then add in the noodles and toss it we till the sauces have coated the noodles.
Add the shredded chicken and mix
Lastly add the spring onion green and sesame seeds and peanuts and serve

You may adjust the sauces as per taste

You can use leftover chicken roast as well .

I have used smooth peanut butter if you prefer chunky you can use it .

Fish balls are nothing but fish cutlets shaped in balls and fried in Appe pan ..We love fish cutlets at home esp My hubby loved it so made this on his request ..This time I decided to give it a round shape and fry it with very little oil .

This yummy fish ballad were loved by all those who tried ..I served it along with some mustard and ketchup ..You can serve this as an appetizer for any parties or dinners ,it sure will be a crowd pleaser .

The recipe is pretty simple ..I have used shark fish you may use any fish you prefer .If you don't have an appe pan you can shape them in croquettes or cutlets and pan fry them .

Ingredients
2-3 medium sized Shark fish
4-5 Green chillies
1/2 cup coriander leaves
1 teaspoon cumin seeds
1 tsp Lime juice
1 1/2 inch Ginger
6-7 cloves garlic
1-2 Bread slices
Bread crumbs as needed
1/2 tsp garam masala powder
1/2 tsp pepper powder
Salt
Turmeric powder 1/4 tsp

Method
Boil the fish with salt ,turmeric powder and water .
Discard the thorn and shred to pieces .
Chop the coriander and mint also chop the green chillies garlic and ginger fine .
Mix together all this with a slice of bread in mixer until it all blends well.
Remove this mixture in a bowl add garam masala powder ,lime juice and salt if required ,pepper powder and mix well .
Make small balls.
Mix cornflour with water and make a slurry.
Dip each balls in cornflour Slurry and roll it in breadcrumbs until each ball is well coated .
Keep it in the fridge for 10-15 minutes .
Heat oil in a pan ,once hot deep fry till golden brown .
I have used Appe pan to fry these .
Heat Appe pan add few drops of oil in each cavity .
Reduce the flame to medium and fry till golden brown.
Using wooden skewers remove each ball once fried on kitchen towel or absorbent paper .
Serve hot with ketchup or any dip .

Notes
You can use any fish like rawas ,salmon tuna mackerel etc
I have never used eggs for fish cutlets if you prefer you may use .
Refrigerate for 15 minutes at least .

Finally made it
There were tins of caramel condensed milk lying in my pantry brought by my hubby .I usually lick the tin off but since it's highly fattening I hav kept it closed in the upper shlef of my kitchen cabinets where my hands can't reach .
But it is always on my mind 😂😂finally gathered some guts and opened one tin to make some icecream and the rest I used for this sumptuous cake
This cake is one of the best est cake I baked till date ..it was just a experiment.i referred many recipes online but wasn't happy with any so just made a small cake as an experiment .The cake turned out to be super awesome therefore quickly made note of it so that I can keep baking this awesome goodness.
I have used Nestle caramel you can use Ddl or make.caramel sauce and use it

Ingredients.
for the cake
125 gms flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tin caramel condensed milk
100 gms butter
2 eggs .

Method
Sift the flour and baking powder and keep aside.
In a bowl take butter and beat it

Then add eggs ,vanilla extract and continue to beat

Add the condensed milk and beat it till well combined.

Add the flour and mix well
Pour it in the prepared Tin
And bake it for 45 mins .

let it cool completely
Slice the cake into 2
Prepare the whipped cream by beating cream icing sugar on a high speed till stiff peaks formed,i have aded 2tbsp caramel for caramel icing

Apply a dollop of whipped cream and crumb coat it,repeat with the remaining cream and cover the cake completely
For The flowers i have used russian nozzles and the icing is swiss meringue buttercream.
Will be updating the smbc icing soon

If you don't have caramel condensed milk use half tin condensed milk and 2 tbsp of caramel instead .

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Instant Jalebi Recipe/Easy Instant Jalebi without yeast

Chicken Nevri Pattice /Chicken Puffs/Chicken pockets

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Chicken Reshmi Masala/Reshmi Chicken Masala Recipe

Dates and Banana Cake /Soft Moist Dates and Banana Cake/ Loaf

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Milk Cream. Christmas Sweet ...Milkcream Recipe quicker version

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Guava Cheese/Perad /Guava Sweet Recipe ..Christmas Sweet

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Marzipan /Marzipan Apple..Christmas Sweet

No Cook Marzipan/Marzipan Fruits

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Boiled Christmas Fruit Cake/ Easy Fruit Cake

Egg Mawa Pudding /Mava Pudding/Khoya Pudding Recipe

Chocolate Truffle Cake

Thai Peanut Chicken Noodles Recipe

Fish balls in Appe pan

Caramel Cake with Swiss Meringue Buttercream