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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