Archive | February 2014

Cup Cakes

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Cupcake are most loved by kids—and also by adults who are young at heart! We can make cup cakes very appealing by using variour edible confettis available in market.

Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp Orange essence

1tsp yellow colour

Method.

Line cup cake moulds with paper cups,grease them with melted butter.

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Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence and colour.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into greased cup .

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Bake at 180degreeC for 20 minutes.

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Insert a small knife in center to check if baked properly(knife should come out clean)

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Remove from tin and keep on wire mesh to cool.

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Once cooled completely,spread some ganache (ref glossary)

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Different types of edible confetti is available in market.

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Sprinkle the same on top.

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Serve.

Tip:Refer glossary for diff ideas to decorate cup cakes.

Happy Cooking !!!

Sameera

Khekda Masala (Crab Masala)

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Whenever you buy crabs make sure you buy female crabs as they have eggs in their stomach,which gives extra flavour and thickness to the gravy.As per my mom,cleaning crab is an art.In crabs the two big legs (not the walking ones)are the most dangerous ones .The 10 walking legs are relatively very less harmful. I mostly get the two big legs  removed by the person who sells  the crabs. If not you can keep crab in deep freezer for hour or two and then clean them.Two big legs are also used with crabs while cooking.

Always hold the crab from top, If you try to hold in any other way, they can easily bite your hand

Still keeping it pressed to ground, pluck the legs.2 big one and 10 small ones.Open the white colour flap,u will see a small hole init,put a thin knife or chop stick in it and apply pressure to remove the shell.Clean the soft portion ( lungs) ,dont discard yellowish orange colour substance,those are eggs.

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Hold the crab below running water to remove any other unwanted dirt from crab.,ur crab is ready to use now.

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Dont discard small legs,clean them well and grind them in mixie without using water to extract juice out of it.

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Strain the juice and keep it aside.

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You can  makes two pieces from the stomach to make eating easier (only for bigger crabs). For this, hold the cleaned crab like this and twist the right hand in clockwise and left hand in anti-clockwise direction.

crab CLEANING

Ingredients:

6 Medium sized crabs with big legs..

1 small Onion chopped.

1 tsp Ginger garlic paste.

2 tbsp Malvani masala.

1/2 tsp Haldi powder.

4 Kokum.

4 tbsp Vatan ( see glossary)

2 tbsp Oil.

Salt to taste.

Method:

To the cleaned crabs and big legs apply malwani masala and haldi powder,mix well,add yellowish orange eggs to this,and keep aside.

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In a pan heat oil,add chopped onion and saute till brown.Add ginger garlic paste and saute for a minute more.

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Now add marinated crabs and juice extracted from small legs.Mix well and let it come to boil on high flame,lower the flame and let it cook for 5 to 7 minutes.

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Now add vatan and mix well.

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Simmer on slow flame for a minute or two,add kokum and simmer further for a minute.

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Check for salt and add only if required,as shell fish has salt content in it.

Remove in a serving dish and serve hot with rice or roti of your choice.

Happy Cooking!!!

Sameera.

Ukdichi Tandalachi Bhakri

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Ingredients:

1 1/2 cup rice flour ,
3/4 cup water,
1/2 tsp salt,

Method:

Bring water to boil. Add salt and rice flour, mix well until no lumps remain. Turn the heat off.

This dough is called ‘ukad’ in Marathi.

Knead the ukad while still hot until it gathers into a soft pliable dough like a chapati dough.

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Heat a griddle on medium first. Once heated, turn the heat to low.

Divide the ukad into 2 inch balls and keep them covered under a damp cloth .

Start rolling out the bhakris immediately.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a thin circular disc of even thickness.

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Lift it gently with both the hands and transfer onto the heated griddle with the top surface up.

Immediately spread 2 tsp water all around the top. As the water evaporates (in about 10 seconds or so), flip it over.

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In another 10 secs, remove it from the griddle with a tong in one hand and a turner in the other and hold it over the high flame in such a way that the watered surface goes directly onto the flame.

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Bhakri should puff up nicely. Turn over and roast the other side too. Finish roasting both the sides until you see black spots on them.

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Top bhakri with homemade butter or ghee.

Serve with gravy of your choice.

Happy Cooking !!!

Sameera.

Tandalachi Bhakri(Rice Roti)

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Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time.

 

Ingredients:

1 cup Rice flour.

1/2 cup Wheat flour.

Salt to taste

Method:
Take the rice flour and wheat flour in a deep dish,add salt to it,mix well.

Add water and knead into a soft dough.

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Divide into four equal portions and roll into balls.Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully using rolling pin.

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Heat a tawa to medium hot, place the bhakri over and dab a little water on top evenly .

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Let it cook. As the water evaporates (in about 10 seconds or so), flip it over.

In another 10 secs, remove it from the griddle with a tong  hold it over the high flame.

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in such a way that the watered surface goes directly onto the flame.

Bhakri should puff up nicely.

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Turn over and roast the other side too.

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Finish roasting both the sides until you see black spots on them.

Remove on cooling rack.

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Serve hot with any vegetable,fish gravy or chicken.

Happy Cooking !!!

Sameera

 

Mandeli Fry

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I have childhood memories of Crispy Mandelis made by my mom,i used to love to have crispy tails of Mandelis.Served with plain dal & rice,mnadeli makes a perfect meal.

Ingredients:

15 Mandelis

Salt to taste.

1/2 tsp Haldi powder.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

You can  get mandeli  pre cut and cleaned from market,if not can be cut in following way.

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Cut of the head in slanting way till stomach,cut of fins and tail end.

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Wash mandeli under running water.Open stomach area an wash it clean.

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Add salt,turmeric and kokum aagul to wash and cleaned mandeli.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala to the fish pieces.Leave it to marinate for 15 to 20 minutes.

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Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinatedfish pieces with rava and rice flour mixture from both the sides.

Shallow fry in the oil till crisp from both sides.

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Drain on an absorbent paper to drain out excess oil.

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Serve hot.

Happy Cooking !!!

Sameera.

Ginger Chutney

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This is a chutney,mildly flavoured with ginger.

Ingredients:

2 cups Grated coconut.

1/4 cup Dalia.

3 Green chillies.

Few chopped leaves of corriander.

2 inch piece of  Ginger

Salt to taste.

Method:

Mix all the above ingredients in a large mixie jar,

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add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Serve with idli or dosa of your choice.

Happy Cooking !!!

Sameera

Kurmura Chiwda (Puffed Rice Crispies)

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Kurmura chiwda is a all time easy to make snacks,you van use this as a base ingredient to make bhel or you can just add chopped onions and tomatoes and eat as a suka bhel..

Ingredients:

1 packet Kurmura (Puffed Rice)  fresh and crisp

1/2 cup Roasted peanuts

1/2 cup Dalia (Roasted chickpeas) .

1/2 cup Dried coconut, grated (Optional).

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1 tsp Badishep (Fennel).

1/4 tsp Haldi  powder.

2 tsp Sugar.

1 tsp Chat Masala.

6 Green chilies ,absolutely dry and cut into pieces

15 Curry leaves

Salt to taste

2 tbsp Oil

1/2 cup Aloo Bhujia ( Optional)

Method:

Heat oil in a heavy bottomed vessel. Once hot, add curry leaves and chillies,stir fry them for a minute or till they become crisp,add mustard seeds,jeera,badishep and asafoetida.

Add roasted ground nuts,dalia and coconut, roast on medium flame for a minute.Add sugar and haldi powder,mix well.

Add the puffed rice and salt, mix well and allow to roast on low flame for 2 mts. Keep mixing through out. Turn off flame add chat masala and mix well.

Add aloo bhujia,mix well , allow to come to room temperature.

Store in an air tight container.

Happy Cooking!!!

Sameera