Almond Cherry Flower Cookies

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I had bookmarked this recipe long back from a food magazine, this cookie is a bit soft , chewy with a slight crisp crust and with the cherry and almond flavor it tastes divine.

Preparation time :15 min + rest on fridge

Baking time :12min

Makes :40 cookies

Ingredients:

• 1 cup butter softened
• 3/4 cup superfine sugar
• 1 egg yolk,lightly beaten(optional)
• 2 tsp vanilla extract
• 2 1/2 cup all purpose flour
• 1/4 cup fresh chopped cherries ( you can also use dry cherries)
• 1/3 cup finely chopped almonds
• a pinch of salt

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Baking Procedure

Add salt to the flour n mix it nicely .

Put butter n sugar in bowl n mix well then add blend it nicely with egg yolk and vanilla extract .now add the flour one cup at time n mix well .Add the chopped cherries n almonds ,stir until throughly blended with mixture.Make the dough into two parts n shape an each part like a ball ,wrap it with a plastic wraper n refridgerate it for 45 min.

Preheat oven to 375 F,line the cookie sheets with parchment paper

Unwrap the dough and roll out between two parchment paper to about 1/8th inch/4mm .Stamp out cookies with ur choice of shape cookie cutter and put the on the prepared cookie sheets.

Bake for 10 to 15 min untill light golden brown .Let it cool for 5 min n them shift them to a cooling rack to cool completely

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Your cookies are ready

I am sending these cookies to the following wonderful event

EFM - Bakes and Cakes Series hosted by Srilekha

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Tags: Almond, Cherry, Cookies, Baking Cookies, Easy Cookie Recipe,Almond Cherry Cookies

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Chatpata Pav Bhaji

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In continuation of my earlier post for homemade pav, I want to share the king of mumbai street food "pav bhaji" which is now popular all over India. This chatpata (spicy n tangy) buttery dish with a rich assortment of vegetables is served with pav and it is an eternal favorite and a complete meal in itself. I don't want to keep you waiting so here is the recipe.

Preparation Time: 15 min

Cooking Time: 30 min

Serves 4

Ingredients:

• 3 cups diced vegetables(Potato,cauliflower,beans,carrot,green peas)
• 1 cup chopped onion
• 1 cup chopped tomatos
• 3/4 cup chopped bell pepper
• 3 tbsp chopped cilantro
• 1 tsp garlic ginger paste
• 3 tsp pav bhaji masala (available in all indian stores)
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• a pinch of sugar
• 1 tbsp butter
• 1 tbsp oil
• salt to taste

To serve

8 pav breads

1/2 cup chopped onion

lemon cut into wedges

Cooking Procedure:

Pressure cook the diced vegetables for 3 whistles with 2 cups water. Once it cools remove the vegetables mash them coarsely n keep aside.

Heat oil in a pan add onion,ginger garlic paste n fry, then add turmeric powder n stir till onion become translucent. Add bell pepper n let it fry for another 5 min. Then add tomatoes and cook till become soft. Then add coriander powder,salt,sugar,chilli powder,pav bhaji masala,cilantro n fry for another 2 min or till oil begins to saturate.

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Add the mashed vegetables to the above mixture , mash them further so that it blend nicely n stir occasionally n let it cook on medium flame for 5 to 10 min.Your bhaji is ready.

Serving Procedure:

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Take two pav cut them horizontally apply little butter and toast them

Take a plate put some bhaji n sprinkle with some chopped onions,add a slice of butter and squeeze little lemon n serve with the toasted pav.

I am sending this recipe as a guest post to Lisa's Indian Dinner Party!

and also to

Two for Tuesday

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Tags: Pav Bhaji, Pav, Homemade Pav Bhaji, Mumbai Pav Bhai, King of mumbai street food, Street Food, Chatpata Pav Bhaji

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Prawns in Tamarind Soup (Sinigang na Sugpo)

On cold and rainy nights when the warmth of the kitchen fire is so welcoming, a hot and steamy bowl of soup makes everything just right. Tamarind soup is used as a base for sinigang, a dish so popular in the Philippines that it is present in every little canteen that you come into. It has a lot of varieties, but my favorite one is large prawns (sugpo) and vegetables cooked in tamarind soup.

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Laadi Pav ( Indian Street Food Bread )

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Many people do not know that Pav/Pao is a portugese word for bread. This bread was introduced to India by them. The pav is also called “laadi pav” which means a slab of bread rolls as the rolls are baked as one big slab and the individual rolls are pulled apart. This bread is used for two popular street food in mumbai, vada pav and pav bhaji.

With the influx of north indians in Bangalore n Chennai where idly n dosa is an all time favorite, pav bhaji has become popular too.... ... Ask any south Indian what north Indian food they would like to have they would always say either Panipuri or Pav Bhaji .

This bread is very easy to prepare at home too n I got this recipe from Aparnas My Diverse Kitchen. I made a small change in the preparation of activating the yeast as it works for me with better results.

Preparation Time: 15 min

Baking Time: 10 min

Makes: 9 pavs

Ingredients :

• 2 cups OR little less all purpose flour
• 3/4 cup milk
• 3/4 tbsp butter, softened
• 3/4 tsp active dried yeast
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1 tsp butter for brushing on the pav

Cooking Procedure:

In a big bowl add salt sugar n yeast mix nicely. Then add warm milk n melted butter and let it sit for 10 min or till it become active .Once its active then add flour one cup at a time and mix with spatula. Blend slowly till it is soft and elastic .

Note: Do not add excess flour.Now grease the dough with oil nicely, cover it with damp cloth or cling wrap n let it sit for one hour or till the dough doubles in size.

After one hour knead the dough lighty for 1-2 minutes and divide it into nine equal parts. And set in a greased baking pan side by side. And let it sit for another 20 min. Preheat the oven 425 F.

After 20 min start baking, bake the pav until they slightly turn light brown ( approx10 min) then immediately take them out n brush all the pav quickly with butter and bake another 5 min. Take it out and immediately shift the pav to a cooling rack n let them cool.Your pav is ready to enjoy in pav bhaji, masala pav, vada pav !!

I am sending this recipe as a guest post to Lisa's Indian Dinner Party! and also to

Champa's Bake off event

Tried and tasted event hosted by Srivalli which was originally started by Zlamushkaand now run byLakshmi.

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Tag: Pav, Pao, Laddi pao, Laddi pav, Portugese bread, bread, pav bhaji, vada pav

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Shahi Rabri (The Emperors Dessert)

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One of my special moments after marraige was when my hubby gifted me a cookery book "Microwave Cooking with Tarla Dalal". I prepared my first dessert "shahi rabri" from this book. The very name "shahi" means royal n "rabri" means thick milk dessert.

This is an exotic dessert which can be prepared very quickly with minimum ingredients. Cottage cheese is simmered in milk n flavored with pistachio n cardamom.

Preparation Time: 15 min

Cooking Time : 6 min

Serves 4

Ingredients:

• 2 cups organic milk
• 1 cup grated paneer(cottage cheese)
• 1/2 cup condensed milk
• 2 tbsp finely chopped pista
• 1 tbsp sugar
• 1/8 tsp cardamom powder
• 2-3 drops of rose essence

For Garnishing

• 1 tsp pista

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Cooking Procedure

Mix all the above ingredients in a microwave safe deep bottom bowl n microwave on high for 6 min.In between stir it at every 2 minutes.

After 6 min let it cool then garnish with chopped pista n refrigerate for minimum 1 hr n serve cold.

Note: The chosen bowls height should be 4 times the height of the milk because this will prevent the milk from overflowing in the microwave.

Party Serving Tip: Before refrigeration first divide them in small serving bowls, then garnish n refrigerate. Serve chilled directly to guests.

I am sending this yummy shahi rabri to

MEC Festive Events hosted by Smitha and started by Srivalli

'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter

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Tags: Pista Shahi Rabri, Pista Shahi Rabidi, Rabri, Rabadi, Indian Dessert, Indian Sweet, Microwave dessert, Cold dessert, Easy Recipe, Tasty recipe

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Perfect Baked Potato Wedges

I don't know what characteristic potatoes have that my dad just can't resist buying bags of the stuff. Right after buying kilos of marbles potatoes and leaving half of them unused and beginning to rot, my dad brought home ten kilos of potatoes, but this time a lot bigger. It somehow gave me a false impression that he does this on purpose so the composting bin full of composting worms can have

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Simple Tomato Dal

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This is a very simple n flavorful dal to prepare. It can be had with rice n rotis and it is one of my favorite dal. There are many variations by changing the dal/lentil. I used mung dal but you can also use toor dal or masoor dal. You can try all the variations n I am sure you will the notice the difference but all are tasty.

Preparation time :5 min

Cooking time:15 min

Serves :3 to 4 people

Ingredients:

• 1 cup moong dal
• 1 cup diced tomatoes
• 1/2 cup chopped onions
• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp urad dal
• 1 tsp crushed garlic
• 1/4 tsp turmeric powder
• 2 green chilli sliced
• 2 red chilli
• 1 pinch hing (asafetida)
• salt to taste
• 3 cups water

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Cooking Procedure

Wash the dal with normal water n keep aside.In a pressure cooker heat 1 tsp oil add urad dal,mustard seeds,cumin seeds,hing,turmeric powder n stir till mustard seeds splutter.Then add onion,garlic,curry leaves,green chilli,red chilli n fry for a min. Now add tomatoes n dal let them fry one more min.

Then add three cups of water, salt n close the lid, pressure cook for 3 whistles.Then off the flame.Once it cools open the lid mix it well.Add 1 cup water n let it boil for 5 min. And ur dal is ready !!

This dal and another 5 more dishes

Masala pav

Brussel Sprout Curry

Cottage Cheese Stuffed Tomato Fritters

Tomato Chutney

Tomato Rice

Indian Salsa (Tomato Onion Chutney)

goes to "Healing Food - Tomatoes" Event hosted by PJ and started by Siri.

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Tags: Tomato Dal, Tomato Pappu, Tomato Mung Dal, Lentil Gravy

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Rotini Cilantro Pesto Pasta

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This Pasta is very quick n easy to prepare ...and the best part all the ingredients are easily available in India,I adopted this recipe from Nita Mehta's book (Pasta n Corn) with a slight variation,the result was very good n we enjoyed it. Kids will surely love this as its very creamy n less spicy , it is healthy too because of the cilantro,nuts and parsley.

Preparation time :10 min

Cooking time :15min

Serve :2

Ingredients:

• 2 cups Rotini/or any pasta (any shape)
• 1 cup chopped cilantro (coriander)
• 1 tbsp chopped fresh parsley (optional)
• 3/4 cup milk
• 1 tsp chopped garlic
• 3 tbsp chopped walnuts
• 3 tbsp olive oil
• 3 tbsp finely grated cheese(any one)
• 2 tbsp butter
• 1/2 tsp chilli flakes
• 1/8 tsp pepper powder
• salt to taste

Cooking Procedure

Preparing the pesto

In a grinder or blender, combine garlic ,walnut ,salt ,coriander ,parsely,oil,chilli flakes and cheese and blend until finely chopped into a coarse paste .

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Preparing the pasta

Bring a large sauce pan of salted water to boil,add pasta n cook until done.Drain water n keep pasta aside.Melt 2 tbsp butter on a pan . Add pasta and toss well sprinkle some pepper on it n mix well. Keep aside.

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Mix milk with pesto sauce in a large pan and boil .Simmer for 1 min .

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Add pasta to pesto sauce, toss well and serve.

This recipe goes to 3 wonderful events

Pesto Pasta Nights 2010 #178 hosted by Amy of Very Culinary started by Ruth

Kids Menu Event hosted by Neha

Kids Delight hosted by Pari

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Tags: Pesta,Pasta,Italian,Rotini, Rotini Cilantra, Easy Recipe, Tasty Recipe,Pasta Recipe,Italian Recipe

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Falafel Stuffed Pita Pockets

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In continuation of my earlier post , I have prepared some falafel and tahini sauce to have with the pita bread. Falafel is basically a mediterranean dish made with chickpeas n used extensively to stuff pitas. I had bookmarked this recipe of falafel and tahini sauce from manjulas kitchen and at last this weekend I got a chance to prepare it. Tahini sauce is also very healthy as it has sesame and parsley. We enjoyed it a lot, it was new to me which made it more fun.

Preparation Time:20 min

Cooking Time: 45 min

Makes: 6-8 stuffed pita pockets

Falafel Ingredients:

• 1 cup chickpeas (soaked overnight, pressure cooked with 1 whistle and 3 min)
• 1/4 cup all purpose flour
• 2 tbsp cilantro
• 2 tbsp parsley
• 1 green chilli
• 1 tsp cumin seeds
• 1 tsp chilli flakes
• 1/2 inch ginger
• oil for deep fry
• salt to taste

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Falafel Preparation:

Grind all the above ingredients except oil to a coarse paste with very little water, the paste must bind with a simple hand grip. Divide it into 20 balls and deep fry until they turn brown. Keep aside.

Tahini Sauce Ingredients

• 1/4 cup sesame seeds
• 1 green chilli sliced
• 2 tbsp olive oil
• 2 tbsp cilantro
• 2 tbsp parsley
• 1 tsp cumin seeds
• 2 tbsp lemon juice
• 1/4 cup water
• salt to taste

Tahini Preparation:

Grind the above ingredients to a smooth paste and keep aside.

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For stuffing the pita we need:

• 16 falafels
• 1/2 cup tahini sauce
• 1 cup chopped lettuce
• 3/4 cup chopped onion
• 3/4 cup chopped tomatos
• 3/4 cup chopped cucumber

Procedure:

Heat one pita pocket on a tawa lightly. Fill with lettuce,onion,tomato,cucumber, falafel and then top it with tahini sauce. Serve immediately.

I am posting this recipe to the following events

A.W.E.D.MENU hosted by niloufer started by DK

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

A visual treat hosted by Sanyukta

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Tags: Pita,Pita Pocket,Pita Bread,Mediterranean Bread,Yeast,Flour,Bake,Baking,Easy Recipe,Baking Recipe,Bread Recipe,Falafel,Falafel and Pita Recipe, Tahini Sauce,Falafel stuffed pitas,Falafel Sandwich,Falafel Wrap, Chickpeas, Sesame Sauce, Garbanzo Beans, Healthy Recipe

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