Tuesday, July 30, 2013

SEERO ( Sheera with Wheat flour, Besan, Sooji )


This is another version of seero made with wheat flour, besan and sooji mixed together.

Ingredients:
Wheat flour ........ 2 tbsps.
Gram flour / besan .. 2 tbsps.
Semolina ................. 1 tbsp.
Green cardamoms.... 4-5
Sugar ......................1/2 - 3/4 cup
Ghee or oil ............... 3-4 tbsp.
Almonds & Pistachios ..... for garnishing

Method:
1. Heat ghee /oil in a pan. Add slit cardamoms and the flour, besan and semolina.

2. Keep stirring on low flame until the flour is golden brown in colour and leaves an aroma.

3. Now pour carefully approximately one cup water and keep stirring continuously to avoid lumps

4. Now mix in the sugar well. Continue to stir until the sugar is well blended.( Adjust sugar according to your taste)
5. Garnish with chopped nuts.

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SHAKKAR PARA


This is a crunchy munchy snack not very sweet and is mostly made during festive season. Kids just love to munch these. I have made into round shape, a variation from the usual square or diamond shapes. You can also cut with any fancy cookie cutters for kids parties.

Ingredients:
Flour .... 1 cup
Semolina .. 1 tbsp (optional)
Sugar ...... 3 tbsps  ( as per your liking you may increase or decrease the quantity)
Salt ....  a pinch
Ghee .... 2-3 tbsps
Water or milk .. to knead.
Oil .. for frying.

Method:
1. Mix the flour, semolina, sugar and salt together.
2. Make a well in the middle and add the melted ghee.
3. Mix it well and you know the quantity of ghee is right when the flour forms into a muthiya.
4. Knead it with milk or water adding little by little to make a medium soft dough. Cover the dough and rest it for half an hour to one hour.
5. Heat oil in a pan and roll out the dough.
6. Cut with a knife into square or diamond shape which is usually done or cut using a cookie cutter or a small round lid.
7. Deep fry on medium flame until they are crispy and golden brown.

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Monday, July 29, 2013

BOLINHOS DE SIRI ( Crab Meat Balls )


Here is a lovely Brazilian snack made with crab meat. Deep fried and crispy crab meat balls make a nice party snack and kids delight.

Ingredients:
Crab meat .... 200 gms
Garlic ...... 1 tsp (crushed)
Onion ..... 2-3 tbsps (finely chopped)
Parsley ..... 1 tbsp (finely chopped .. you can use coriander leaves also )
Flour ..... 1 tbsp
Milk .... 1/2 cup
Sea food seasoning .. 1 tsp ( I used 1/2 tsp garam masala )
Tabasco ..... 1 tsp ( add according to your taste )
Salt ... to taste
Egg .... 1
Bread crumbs ... 1/2 cup
Oil .



Method:
1. Wash the crab meat using a strainer and lime juice.
2. In a pan heat 1 tbsp. of oil and saute the onions for a minute.
3. Add the garlic, salt and the crab meat and stir fry for 4-5 minutes.
4. Mix the flour with milk and add it to the meat and keep stirring until it becomes thick and starts leaving the edges.
5. Mix the seasoning, tabasco and parsley. Let it cool.
6. Make round balls.
7. Beat the egg with a little salt.
8. Spread the bread crumbs in a plate.
9. Dip the balls in egg and then roll into the bread crumbs.
10 Deep fry and serve them with any sauce.

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Friday, July 26, 2013

QUENTAO ( Hot Spiced Wine )




This is a Brazilian winter drink made with wine and apple or pineapple. Some spices like cinnamon and cloves are used for flavouring. In some recipes you will also find the addition of Pinga, a local Brazilian drink. But that is very strong..Sometimes egg yolk is also added for extra warmth in winters. I have made a lighter version only with wine.


Ingredients:
Wine .... 1 bottle
Water ... equal amount
Apple .... 1  OR ( 3-4 slices of pineapple )
Cinnamon .. 2 pieces ( 2 inches each)
Cloves ...... 15 - 20
Ginger .... 2 inch piece (chopped)
Sugar .... 1 cup



Method:


1. Peel and cut the apple into pieces. In a pan boil the water and add the apple,sugar, ginger and spices.

2. Boil for 5-6 minutes until it reduces to half and the fruit becomes translucent.

3. Now add the wine and bring to a boil.

4. Simmer for 3-4 minutes until it gets all the flavours.

5. Strain it into a container. Serve hot.








Tip: The apple pieces cooked with wine can be used in tarts or any dessert.


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Thursday, July 25, 2013

CRAB CAKES


Make these delicious crab cakes at home. These days crab meat is easily available in the market which makes it easier. I have made them Continental style. You can even make a Desi version with spices if you like.

Ingredients:
Crab meat . 150 grms (wash it well using lemon juice using a strainer)
Onion ....... 2-3 tbsps (finely chopped) you can use spring onions too
Garlic ...... 1 tsp
Egg ........ 1
Worcestershire sauce .. 1 tsp
Mayonnaise .............. 1 tbsp
Chilli sauce ............. 1tsp
Bread crumbs ....... 5-6 tbsps ( or use crushed crackers)
Salt .... to taste
Oil .... to fry



Method:
1. In a pan heat a little oil and saute the garlic and onion.
2. Add the crab meat and stir fry for 4-5 minutes. Let it cool.
3. After it cools down add the salt, egg, bread crumbs and the sauces mentioned above.
4. Mix well and refrigerate it for 1 hour or more. (this makes it easy to handle)
5. Shape the cutlets and sprinkle bread crumbs on them.
6. Fry the cutlets to a golden brown colour.
Serve with tartar sauce .

Tuesday, July 23, 2013

PALAK ALOO



Ingredients:
Palak / spinach .... 1 bunch - fresh .. or ( frozen 200 gms)
Onion ... .... 1 small
Potatoes ..... 3-4
Green chillies .. 2-3
Garlic .......... 1 tbsp
Cumin seeds ... 1 tbso
Coriander powder ... 1tsp
Cumin powder ........ 1 tsp
Turmeric powder .... 1/2 tsp
Lime juice ........  1 tbsp
Salt ..... to taste
Oil ... 2 tbsps

Method:
1. Cut the palak leaves, onion and green chillies very finely.
2. Peel and cut the potatoes into cubes.

3. Heat oil in a pan and crackle the cumin seeds. Now tip in the crushed garlic. Stir fry and add the onions. Saute for a minute.

4. Put the potato cubes, salt and spice powders. Saute for a minute or two.

5. Now add the spinach and green chillies. Mix it and simmer adding enough water to cook.

6. Squeeze the lime juice and mix. Alternately you may add mango powder.

You can even do the tempering of cumin seeds, garlic and onion in the end. But I do it this way in my day to day cooking to avoid consuming more oil.


Sunday, July 21, 2013

MIXED VEGETABLE SOUP


Sometimes kids avoid eating certain vegetables. The best way is to make a soup with those vegetables for them. This is a very light and healthy soup as it has no butter or cream added to it. Serve it with some fancy dinner rolls or garlic bread and they are happy.

Ingredients:
Carrot .... half
Cabbage .. 1 cup
Tomato .... 1
Capsicum / bell pepper .. 1/2 cup ( I have used green & red)
Green beans .. 3-4
Onion ........ 1 small
( you can add as many vegetables as you like and even a few spinach leaves)
Salt .... to taste
Black pepper ... a pinch
Tomato ketchup ... 1 tbsp

Method:
1. Peel and cut all the vegetables into pieces.
2. Pressure cook them adding 2 cups of water.
3. Blend the soup in a mixer or using hand blender.
4. Strain it into a pot. Add as much water as you need.
5. Add the salt and the ketchup. Boil it for a few minutes.
Serve with a pinch of black pepper.



Saturday, July 20, 2013

URAD DAL PARATHAS


Ever tried urad dal stuffed parathas... they are delicious somewhat like eating stuffed kachoris. Make them as spicy as you like them and enjoy with curd and pickle.

Ingredients:
Urad dal .... 1 cup  ( use the peeled and split one)
Wheat flour .. 2 cups or more  as needed
Turmeric powder .. 1/4 tsp
Cumin powder .... 1/2 tsp
Coriander powder . 1/2 tsp
Garam masala ...... 1/2 tsp
Red chilli powder .. 1/4 tsp
Amchoor powder .. 1/4 tsp
Coriander leaves .. finely chopped 
Salt .... to taste 
Oil or ghee for roasting.

Method:
1. Soak urad dal for 1-2 hours. 
2. Wash it and cook with 1/4 cup water and a little salt. If needed sprinkle a little more water.The grains have to remain separate and not mushy.
3. Mix the spice powders mentioned above and coriander leaves. Set it aside to cool.
4. Meanwhile, knead the wheat flour with water adding a little salt and oil. Make a soft dough.
5. Roll out a roti to a puri size, apply a little oil and put a spoonful of dal in the center.
6. Gather the edges into a bundle and seal them with your fingers.
7. Roll out again carefully and lightly. 
8. Heat a griddle / tawa and roast the parathas spooning a little ghee or oil to make them crisp.


                      Serve hot with pickle and curd.

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Wednesday, July 17, 2013

UPMA


Upma is a traditional breakfast dish from South India. This is a very easy preparation and hardly takes time to make. You can make it plain or with the addition of tomato or vegetables if you like.


Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:

1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves







.
2. Now add the onion, green chillies and ginger. Saute for a few minutes.








3. Add the semolina and salt. Stir for 4-5 minutes.








4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.







5. Add a spoonful of ghee in the finishing stages for extra taste and texture.









 Garnish with fried cashewnuts. Serve with coconut chutney.


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