Hot SPagheTTi with MuSHroOMS and Tomatoes

Hot SPagheTTi with MuSHroOMS and Tomatoes

Ingredients

Olive Oil - 1.5 tbspn
Spaghetti Pasta - 100 gms
Tomato - 1 diced
Mushrooms - 6-7 diced
Garlic Clove - 1 sliced
Fresh Red Chilli - 2 sliced
Parmesan Cheese - to sprinkle on top

Salt - as per taste
Chilli Flakes - as per taste

Method 

Boil water add 1/4 tspn of salt and 1/2 tspn of olive oil in to it. Add spaghetti in to boiled water, cook it until boiled properly. Once boiled drain water from pasta and wash it with cold water.

Now take one non-stick pan add olive oil. Add sliced garlic and red chili in to the hot oil. Cook it till garlic turn light brown. Add dicedtomatoes, mushrooms in to it. Cover the non-stick pan. Cook it for 4-5 mins on medium flame. Add salt and chili flakes in to it. Mix it properly and cook for 1 more min. Now add pasta in to that. Mix it well. Switch off the flame. Sprinkle cheese on the top. Hot SPagheTTi with MuSHroOMS and Tomatoes is ready to serve.

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Authentic Italian Pizza Sauce

Authentic Italian Pizza Sauce

Ingredients

Tomatoes - 500 gm

Bird Eye Red Chilli / Thai Chilli - 2

Oregano - 1 tspn

Olive Oil - 2 tspn

Garlic Cloves - 3 thin sliced

salt - as per taste

Method

Boil water in a big pan. Add washed tomatoes in to the boiled water. Keep it on flame for 15-20 mins approx until you will see cracks on tomato skin. Switch off the flame, take out tomatoes from the hot water and let it cool down at room temperature. Now remove the tomato skin. Make a puree of peeled tomatoes and red chili.

Take a non stick pan, add olive oil in to it. Add sliced garlic in to hot olive oil until it turns to golden color. Take out the garlic slices from the oil as we only need garlic flavor in oil not the actual garlic's. Add tomato puree in the hot oil, fry it for 10 mins approx on low flame. Add oregano and salt in the end. Now your authentic Italian pizza sauce is ready to use.

Usage - 4-5 medium size pizza's.

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HoMEmAde PiZZa DoUgh - Italian base

HoMEmAde PiZZa DoUgh - Italian base

Ingredients

All Purpose flour (Maida) - 2 cups (little less than 2 cups)

Lukewarm Water - 3/4 cup

Powdered Sugar - 2 tbspn

Salt - 1 tspn

Extra Virgin Olive Oil - 1 tbspn

Active Dry Yeast - 1 tspn (Optional)

Method - Technique with Yeast

Mix powdered sugar with luke warm water add yeast and let the mixture settle down for 10 mins approx. until yeast dissolves in water. Add Salt, Extra virgin olive oil, and All purpose flour in the water mixture and mix it properly for 10-15 mins.

Now take one big bowl grease it with any vegetable oil/ olive oil. Keep the dough in the greased bowl for 2 hrs and cover the bowl with some cotton cloth. Dough should be doubled in size after 2 hrs. Check after 2 hrs, your pizza dough is ready to use.

Note: If you don't want to use yeast, you can follow the recipe except adding yeast and keep it in warm blanket for 24 hrs. Dough should be doubled in size, if not keep it for some more time and check again.

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Egg-less CoFfeE BanaNa pUdiNG

Egg-less CoFfeE BanaNa pUdiNG

Ingredients for Coffee Mixture:

Amul Mithai Maid - 1/4 tin

All Purpose flour (Maida) - 3/4 Cup

Powdered Sugar - 4 tspn

Baking Powder - 1/2 tspn

Baking Soda - 1/4 tspn

Butter - 1.5 tspn

Milk - 1/2 cup approx

Cocoa Powder - 1 tspn

Coffee Powder - 2 tspn

Chocolate Syrup - 1 tspn

Note: Pour all the ingredients in to one mixing bowl. Mix it well and beat it for 10-15 minutes. Keep it aside.

Ingredients for Banana Mixture:

Amul Mithai Maid - 1/4 tin
All Purpose flour (Maida) - 3/4 Cup
Powdered Sugar - 4 tspn
Baking Powder - 1/2 tspn
Baking Soda - 1/4 tspn
Butter - 1.5 tspn
Milk - 1/2 cup approx
Banana - 1 Big mashed

Note:Take another mixing bowl. Pour all the ingredients in to it. Mix it well and beat it for 10-15 minutes. Keep it aside.

Method

Take a baking dish. Grease it with butter. Alternatively pour both the mixtures one after another. Make 3-4 layers with the same way in the baking dish. Bake it for around 40 mins. Check in between with toothpick if you feel pudding is baked. Insert toothpick in the middle of the pudding if it comes out clean it means your pudding is baked and ready to serve. Pour chocolate sauce on the top as per your taste. Store it in air tight container. Heat it in oven before serving.

For Oven Baking refer below link:

http://urtangledwords.blogspot.com/2015/04/baked-egg-less-almond-cake.html

For Sand Baking refer below link:
http://urtangledwords.blogspot.com/2015/05/date-mango-baked-egg-less-mango-with.html

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Manchurian - with InDiAn SPiCes

Manchurian - with InDiAn SPiCes

Ingredients for Manchurian Balls:

Cauliflower - 1 small

Green Chili's - 4-5

Coriander leaves  - 20-30 finely chopped

Ajinomoto Salt - a pinch or 2 (Optional) 

Soy Sauce - 1/2 (half) tspn

Baking Powder - 1/4 (one fourth) tspn

Weikfield Cornflour - 2 tspn

All Purpose flour (Maida) - 1.5-2 tbspn

Salt - as per taste

Oil - to fry

Ingredients for Gravy

Onion - 2 finely chopped

Garlic Cloves - 7-8 finely chopped

Ginger - as per your taste finely chopped

Chili's - 4-5 finely chopped

Soy Sauce - 1 tspn

Vinegar - 1/2 (half) tspn

Tomato Sauce - 3-4 tspn

Cornflour - 1 leveled tspn mixed properly in water

Salt - as per taste

Oil - 2 tspn

Coriander Leaves - 10-15 finely chopped for garnishing

Method for Manchurian Balls:

Heat the oil to fry to balls. Grate cauliflower, green chili's thoroughly. Mix grated vegetables with all the ingredients (Ajinomoto, Soy Sauce, Baking Powder, Weikfield Cornflour, All purpose flour, Salt). 

Note: Don't add water in the mixture. Keep on mixing it. Mixture should not be hard in consistency. It should be little wet and easy to bind as a ball.

Now make the balls and fry it in the hot oil till it turns to light golden color (which is called as half fry) as shown in figure 1. Now after 30-40 mins again deep fry it inn hot oil till it turns to brown color as shown in Figure 2.

                                                              

Figure 1

Figure 2

Method for Gravy:

Pour oil in a pan. Add chopped onions, garlic, ginger and green chili's in to hot oil. Fry it till it turns to golden color. Add soy sauce, vinegar, tomato sauce and salt. Stir it for 1 min add 1/4 glass of water. Let the mixture boil for 2-3 minutes on sim flame. Add cornflour and water mixture in to it, now boil it for 3-4 minutes on sim flame as shown in Figure 3. Once it will turn to required consistency add manchurian balls in to it and close the lid of pan. Keep it on sim flame for next 5-7 mins. Now garnish it with chopped coriander leaves.  

Figure 3

Serving - 15-16 Manchurian balls.  

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Wheat flour dry fruit dessert

Wheat flour dry fruit dessert

Ingredients:

Amul Pure Ghee - 1/2 Litre + 2 tbspn
Wheat flour ( Aashirvad Brand or any other good brand) - 1 kg
Powdered Sugar - 1/2 kg plus as per taste
Edible Gum (Almond Goond) -  12-15 pieces crushed 

Method

Note: 
1. Crush almond goond in mixer grinder, just stop one level before it turns to powder.
2. Cook dessert on low gas flame.

Take a big heavy base vessel as shown n Figure 1. Add Pure ghee in to it and heat it up. Add wheat flour in to the hot oil. Stir and fry it until it turns to little golden color (tip- it will take 25-30 mins on low flame).  After approx 25 mins take a fistful of crushed edible gum and spread it on a hot wheat flour mixture. Stir and fry it again. Now again take a fistful of crushed edible gum spread, stir and fry it . 

Remove the hot cooked wheat flour mixture from a gas stove and keep it aside. Once it cools down add powdered sugar in to the mixture as per your taste. Now mix it well and take small portion of a mixture to make balls. Keep the balls in one big plate. After approx. 15-20 mins take a big air tight box, take one ball again shape it well and store it in box.

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Whole Wheat Egg less Cashew Cookies

Whole Wheat Egg less Cashew Cookies

Ingredients:

Amul Butter (Softened at room temperature) - 1/3 Cup
Powdered Sugar - 1/2 Cup
Vanilla Essence - 1/3 tspn
Milk - 1/4 Cup
Crushed Cashew - 1/2 Cup
Wheat Flour (Atta) - 3/4 Cup
Weikfield Baking Powder - 1/4 tspn

Note: Preheat the oven at 180 degree Celsius with both the grills (Upper and lower) on for 10 mins.

Method

Take one big mixing bowl add Amul Butter, Powdered Sugar, Vanilla Essence and Milk, mix it well (consistency of a mixture should be like melted butter). Add crushed cashews, wheat flour, baking powder in the mixing bowl and mix it well with hand to make a dough.

Make around 11 round balls of a dough and flatten it slightly with hand. Keep cashew on top of every cookie and press slightly.

Take one baking tray and cover the top of baking tray with aluminium foil. Place all the cookies on the covered baking tray with sufficient distance between the cookies as shown in Figure 1 and apply olive oil on the top of every cookie with cooking brush.

Figure 1

Place the baking tray in the pre-heated oven for around 12 mins. Color of cookies should turn light brown. Now the cookies are baked. Place all the cookies on a grill rack.

Note: Don't leave it on the same baking tray once baked. Otherwise cookie will not turn crisp.

Let it cool for 15-20 mins on a grill rack. Now your Whole Wheat Egg less Cashew Cookies are ready to serve.

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Egg less Chocolate Almond Muffin

Egg less Chocolate Almond Muffin 

Ingredients:

Amul mithai Maid - 1/2 tin
All Purpose flour (Maida) - 1.5 cup
Baking Powder - 1 tspn
Baking Soda - 1 tspn
Nutralite Butter - 3 tspn
Cocoa Powder - 4 tspn
Powdered Sugar - 6/7 tspn as per taste
Milk - as per need
Crushed Almond  - 12-14
Whole Almond - 14

Note: Preheat the oven at 180 degree Celsius with both the grills (Upper and lower) on.

Method

Sieve all purpose flour, baking powder, baking soda, powdered sugar, cocoa powder. Mix it. Now add Nutralite butter, amul mithai maid and milk in the mixture beat it properly to turn the batter in to creamy consistency. Add crushed almond in to the mixture beat it well for 5-7 mins.

Set the muffin moulds in the baking tray as shown in the figure 1.

Figure 1

Now half fill the muffin moulds with the mixture. Keep it in the preheated oven for 20 mins at 180 degree celsius. After 12 mins of baking set the single piece of almond in the middle of the half cooked muffins. Let it cook for the some more time. Check one of the muffin with inserting a toothpick in to it. Pull the toothpick out, it should be clean. Clean toothpick indicates that your muffins are ready to serve. 

Let it cool for 10 mins. Remove the muffin sheets from baked muffins and serve it.

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A Messy Double Patty Burger

A Messy Double Patty Burger - Evening Party Snacks

Serving - 3 person

Ingredients

Bread Crumbs - 1.5 cup
Oil - For deep fry
Burger Buns - 3
Fun Foods Egg- less Burger Mayonnaise - 1 Bottle
Red Chilli Sauce - 1 Bottle
Fun Foods Eggless Garlic Mayonnaise -  1 Bottle
Sliced Onion - 9 Slices
Sliced Tomatoes - 9 Slices
Lettuce Leaves - 3 big

Gram Flour Dough
Gram Flour (Besan) - 3/4 cup
Cake Flour (Maida) - 1/4 cup
Finely Chopped Carrot - 1 Medium Size
Finely Chopped Spring Onion - 1/2 cup
Finely Chopped Onion - 1
Finely Chopped Green Chilli - 2
Olive oil - 1 tspn
Salt - as per taste
Red Chilli Flakes - as per taste
Water - to make dough

Method
Mix well all above ingredients to make a dough and keep it aside.

Potato Dough
Boiled Potatoes - 3
Chopped Onion - 1
Chopped Green Chilli - 2
Bread Crumbs - 1/2 cup
Salt - as per taste
Water - to make dough

Method
Mix well all above ingredients to make a dough and keep it aside.

Note: Preheat the oil to deep fry

Method for Patties

Divide the gram flour dough and potato dough in to 3 parts. Take all the 3 parts of both dough's and shape them in to circle. Now take the gram flour dough and boil it in a hot water for 5-7 mins as shown in Figure 1 - (Handle it with alot of care). Let it cool for 10 mins. Now apply bread crumbs on all the patties as shown in Figure 2 (Gram Flour and potatoes both) and deep fry them in hot oil.

Figure 1                                                                                                                     Figure 2

Method For Burger

Cut the burger bun in to 2 parts. Heat both the parts on a non-stick pan from both the sides (Don't apply any oil). Now take the bottom part, apply 1/2 tspn red chilli sauce on it, keep one big lettuce leave on it. Layer it with Crispy Gram Flour Patty. Now apply 1/2 tspn of burger mayonnaise on it. Layer it with 3 Onion Slices along with Potato Patty on it. Now again apply 1/2 tspn of burger mayonnaise on it. Layer it with 3 tomato slices. Now apply Garlic Mayonnaise on top part of burger bun and cover the lower layered part of burger bun with the top part. Now your Messy Double patty burger is ready to serve :)

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A healthy Semolina thick pan cakes with vegetables - good for breakfast

A healthy Semolina thick pan cakes with vegetables - good for breakfast

Ingredients

Semolina (Sooji) - 3 cups
Carrot - 2 normal size
Frozen peas/ fresh peas - 1 small cup
Capsicum - 1
Green Chill - 2-3
Mustard Seeds - 1 tspn
Curd - to make a batter
Water - to make a batter
Olive Oil - to half fry
Salt - as per taste
Eno Salt

Method

Take a big mixing bowl add Semolina in to it,add 1/4 glass of water and curd as per need. Batter consistency should be medium thick like a curd. Now keep it aside for 30 mins.

Wash and chop all the vegetables in to small pieces except peas. Now boil chopped carrot, peas and capsicum in microwave for 10 mins - (You can use cooker also if microwave is not available). After 10 mins take it out from microwave and strain all the water from veggies.

After 30 mins add all the chopped vegetables in to Semolina mixture along with green chillies also. Take a small pan add 2 tspn olive oil in to it and keep it on a flame. Once oil will be hot add 1 tspn mustard seeds in to it. Now mustard seeds will start sparkle then remove it from a flame and add it in to Semolina mixture. Now add salt in to the mixture as per taste. Semolina mixture is ready as shown in Figure 1.

Figure 1

Take a big non stick pan pour 1/4 tspn of olive on it. Now spread it on full pan and rub it with kitchen towel with very light hand. Take 3 tbspn of semolina mixture in to separate bowl. Add 2-3 pinch of eno salt in to it. Spread the mixture on hot non-stick pan as shown in Figure 2. Once it look like little cooked from the top then turn it around and cook from another side. Now your Semolina thick pan cakes are ready to serve.

Figure 2

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A rainy season favourite Sago Sticks - Sabudana Sticks

A rainy season favourite Sago Sticks - Sabudana Sticks

Ingredients
Sago/Sabudana - 1 cup
Potatoes - 3-4 normal size
Green Chilli - 2 chopped
Roasted Ground nut - 1/2 cup
Coriander Leaves - 14-15 leaves chopped
Salt - as per taste
Red chilli powder - as per taste

Refined Oil - to deep fry

Note: Preheat the oil to deep fry.

Method
Dip sago in water for around 30-40 mins and keep it aside.

Wash potatoes and boil it in cooker and keep it aside. Peel potatoes after 15-20 mins. Now squeeze water from sago after 30-40 mins and put it in a big mixing bowl. Add peeled potatoes in to it along with chopped green chillies, roasted ground nuts, chopped coriander leaves, salt and red chilli as per taste.Mash it all properly with hands as shown in Figure 1.

Figure 1

Once the mixture is ready shape it in a form of stick or any shape which you like as shown in Figure 2. Put it in a preheated oil to deep fry. Take out sticks from oil once it would turn in to nice golden color as shown in Figure 3. 

Figure 2                                                                                                                                 Figure 3

 









Now you sago sticks are ready to serve with Yogurt Mint dip and kissan tomato ketchup. For yogurt mint dip click the following link: http://urtangledwords.blogspot.com/2015/04/yogurt-mint-dip-dhaniye-pudine-ki-chatni.html

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Egg-less Walnut Chocolate Brownie

Egg- less Walnut Chocolate Brownie

Ingredients
Milk - 1.25 cup
White Vinegar - 2 tbspn
Cake Flour/ Maida - 1.5 cup
Cocoa Powder - .25 cup
Baking Soda - 1 tspn
Powdered Sugar - 1.5 - 2 cup
Olive Oil - .25 - .5 cup
Vanilla Essence - 1 tspn
Crushed Walnut - .25 cup

Method

Boil milk add vinegar into it,water and white granules will be separated out then keep it aside. Now sieve cake flour, baking soda, powdered sugar, and cocoa powder in a big mixing bowl. Add Olive oil, vanilla essence, and that water and white granules mixture in to it. Now add crushed walnuts in the end. 

Grease cake vessel. Now pour the mixture in a cake vessel. Preheat oven at 250C for 10 mins. Now keep the cake vessel in oven at 160C for 35-40 mins. After 35 mins check if it is baked properly if not then keep it for 5 more mins. Now your walnut chocolate brownie is ready to serve.

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