Happy New Year 2012!!

Wishing you all a very happy and prosperous new year! May this year be filled with happiness and joy!

I have a news to share too : Introducing my photo blog which I am starting today. Yes finally I've got the courage to start project 365, hope I stick and make it till next year end. :)

Image Courtesy : Google

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Homemade Breadcrumbs | How to make breadcrumbs

I can hardly believe its already the end of this year.It was a wonderful ride and hope to have the same or even more beautiful 2012. I am more excited as we have a new year party at our apartment with all families and kids.I am totally not used or even experienced any new year party so I am even more thrilled. Seeing the kids rehearse for the program itself is so cute and I cant wait for the real show :)

It was a hectic week so didnt even plan for any new year baking so here I'm with a simple recipe of making breadcrumbs. You can use breadcrumbs for cutlets, tikkis etc. See you all soon next year :) with a news!

Homemade Breadcrumbs Recipe

Ingredients:

• Left over Bread - 4 to 5 slices

NOTE : I used wheat bread you can use white bread too.

Method:

1. Cut out the corners of the bread slices(optional, you can use the corners too). For instant use : Toast the bread in tawa until crisp and then pulse it in mixie. Another way is to collect the bread slices in a plastic wrapper and keep it in the freezer for about an hour the bread will become dry then you can pulse it.

The way I chose was to toast it in oven - Preheat oven at 180 deg C for 10mins, place the bread slices in the try and bake it 5-7 mins until the bread slices turn golden brown.

2. Break the toasted bread slices roughly into pieces and pulse it in mixie as fine as possible. The coarse breadcrumbs will be like fine rava. Store in airtight container on the shelf for few weeks or in the freezer for more shelf life.

Homemade breadcrumbs is easy to make and works best for cutlets. You can make it and store so that you can have it handy anytime.

My Notes:

• To make flavoured or seasoned bread crumbs, toast the bread cubes on a tawa in low heat until golden brown. Cool down and pulse it along with the seasoning of your choice - garlic powder / pepper powder / italian seasoning / oregano etc.
• You can even add a tsp of butter while toasting

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Eggless Dates Cake (No eggs no butter cake)

When few of blogger friends asked to post any sweet for the good news of mittu clearing the interview(these days even prekg admissions are like getting a seat in college), I readily agreed to give a cake treat as I had that already in my drafts :) Here is a visual treat to share my happiness with all of you !! And thanks to all who had wished her good luck!

When I entered the blogging world and saw so many baking recipes, dates cake was the first that I baked even before I owned an oven. Yes I baked it in ammas stove top oven. After I got my oven, dates cake was one of the first few cakes that I baked. So dates cake has always a special place in my baking experience.I baked this cake few months ago to share it with my office collegues and with no doubt I was back with appreciations and a request to bring it again :)

Eggless Dates Cake Recipe
Recipe Source : Aayis Recipes

Ingredients:

• Maida - 1 cup
• Dates - 18 (I used brown dates, black dates can also be used)
• Milk - 3/4 cup
• Sugar - 3/4 cup
• Oil - 1/2 cup
• Baking Soda - 1 tsp
• Nuts - 1 tbsp chopped (I used walnuts)

NOTE : I halved the recipe and baked it in a 4X4 inch cake pan

Method:

1. Soak dates with little milk and set aside to make it soft(If its black dates no need to soak).In a mixing bowl, add sugar, milk and oil, stir until sugar completey dissolves. Keep aside. .Sieve maida with baking soda twice so that baking soda is evenly distributed and keep aside.

2. Grind the dates to a fine paste. Add the dates paste to milk sugar mixture and mix well. Now add maida and mix well so the flour blends well with the dates mixture.

3. Add the chopped walnuts and give a quick stir. Preheat oven at 350 F(176 deg C) for 10mins. Meanwhile grease the pan with oil and little flour then add the prepared batter.

4. Bake the cake at 176 deg C for 35-40mins(Check after 30mins then proceed accordingly). Check by inserting a knife or fork at the center of the cake, if it comes out clean then your cake is done. Cool down the cake completely on a wirerack and then cut into slices. Enjoy the cake!!

The cake is slightly moist , very soft and yummy. The dates flavour in cakes is the best I would say. Hubby who doesnt like dates love this cake too. Have I tempted you enough to try this cake? ;)

My Notes:

• Brown dates are little harder so soaking them is a must, but black dates need no soaking. Grinding the dates paste coarse is also ok - it depends on how you like your dates in your cake).
• If you want a low fat version then add only 1/4 cup oil and add 2 tbsp extra milk.
• The color of the cake purely depends on the dates used. I have used brown dates here if you use balck dates the cake will be on a darker side.
• If the recipe calls for baking soda or baking powder , sieve it atleast twice with the flour so that the distribution is even.
• This time I didnt lay a butter paper just greased it with little oil and flour. The cake came out clean.

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Papdi Recipe | How to make papdi for chats

I am sure everyone is enjoying the holidays. We enjoyed christmas too with cakes and sweets from neighbours and having a elaborate meal today for lunch. I wanted to make papdis at home though have seen readymade ones at Nilgiris......I made these papdi having in mind few chats too so the chats are on its way, keep watching.

Papdi Recipe - Ingredients
Makes around 30-35 papdis

• Maida/ All purpose flour - 1 cup
• Ajwain Seeds (Omam) - 1.5 tsp
• Ghee / Oil - 1 tbsp
• Salt - to taste
• Water - for kneading
• Oil - for deep frying

Method:

1. Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough.

2. Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.

3. Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.

These papdis can be used for a variety of chats. I made them a day in advance and made 3 chats and enjoyed. Hubby liked the papdis as such so had to preserve it from him ;) These are quite addictive to have it as such too.

My Notes:

• Dont forget to prick holes with a fork , else the papdis will puff up.
• Adding ajwain gives a nice falvour to the papdis. Keeps well for 4-5 days when stored in airtight container.

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Gobi Matar Curry (Cauliflower Peas Curry)

Its a eventful day for us - Yes , mittu made her way through the admission and am soo happpy!!! Though kids are interactive and active...the 10mins testing session decides it all so I was a bit tensed and I saw that I was not alone :) Anyway all ended up well and thanks to all who wished her gud luck!

Coming to todays recipe, I made this the same way amma makes mutton kheema and this turned out to be very flavourful , pairs well with jeera rice or any variety rice or even rotis.

Thanks Nags for the cute ramekins !! :)

Gobi Matar Curry Recipe

Ingredients:

• Cauliflower - 1 cup(1 small sized flower)
• Peas - 1/4 cup
• Onion - 1 finely chopped
• Tomato - 1 pureed (use 2 if its small sized)
• Ginger garlic paste - 1 tsp
• Turmeric powder - a generous pinch
• Red chilli powder - 1 tsp
• Dhaniya powder - 1/2 tsp
• Garam masala powder - 1.5 tsp
• Salt- to taste

To Temper :

• Oil - 2 tbsp
• Cinnamon - 1/2 inch piece
• Cloves - 1
• Fennel seeds - 1 tsp (I used fennel powder)

Method:

1. Pressure cook peas for 1 whistle. Cook cauliflower in a bowl containing water until soft. Drain water and set aside.
2. Heat oil in a pan temper the items mentioned under 'to temper'. Then add ginger garlic paste, onions, saute till it turns slighlty browned. Then add tomato puree and cook until the raw smell completely leaves. At this stage add turmeric powder, red chilli, garam masala, dhania powder, required salt and mix well.
3. Sprinkle little water and allow it to boil - this will be in gravy consistency. At this stage add cooked cauliflower and peas.
4. Keep closed for 2mins and cook until the gravy thickens and becomes semi gravy and the masalas are well blended with the veggies.
5. Switch off and serve with any variety rice or even plain rice.

This curry is flavourful because of the spices added to it. Goes well with rice and rotis. My favourite combination is very any mild pulao or any mild variety rice.

My Notes:

• As an alternative you can even add a tbsp of coconut while sauting onions or even grind it together with tomatoes to get more gravy.
• Chopped tomatoes can also be added instead of puree.

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Chocolate Truffles | A guest post by Raji from Raks Kitchen

I havent tasted chocolate truffles at all but somehow it has set in my mind that making truffle is tricky.On my usual chat session with Raks, I asked her to first try choco truffles so that I get confidence in trying it seeing her post. Then few days later I had the guest post in mind and asked her for it but demanded only choco truffles :) and she readily accepted it.

And yes as I expected she made the truffles and came up with awesome post last week. She has taken the extra strain of clicking the pics my way(vertical) and giving the post ready even before I asked. Thanks so much for all the pains you have taken for this post and the extra care just for my sake! I just loved the post and sure will remain in my personal favourites. Now over to Raji from Raks Kitchen.

I am feeling so happy to do a guest post upon request from a dear friend :) When Sharmi asked me I dint had a second thought. I cannot tell no to a sweet friend like her…hehe . Thank you for asking me Sharmi,glad to do it for you. And coming to the recipe, I had never thought I would try chocolate truffles of my own, I had tasted only quite a few times. Though I am not a big fan of it, I do love it some times when craving for something chocolaty. Then, when I decided to try and saw the recipe, I was happy to see it easy… But then understood that it is bit tricky to do it just like how our sugar syrup consistency will sounds easy but its tricky. But I dared to try and wow it turned out great too! Its soft and creamy, just you can relish for a while if you take a bite :) I referred the recipe here.

Ingredients (for making 12-14 truffles)

Cooking chocolate(Semi sweet or Bitter sweet)	113 gm
Heavy cream/whipping cream	1/4 cup+ 2 tblsp
Coco powder	As needed for rolling
Icing sugar(optional)	As needed for dusting

Method

Chop the chocolate roughly and place it in a food processor/blender and powder it coarsely. Heat cream in a pan in medium flame with frequent stirring. Do not let it boil, just when it is about to boil, pour it to the powdered chocolate and keep closed for 4-5 minutes. Blend it again for 10 seconds and then again blend after wiping down the sides. Just blend for another 10 seconds. Make sure no chocolate bits are there. Now this is called ganache and pour this to a flat and shallow container. Cover it closely with a cling wrap and refrigerate for 2 –3 hours. Scoop 1 tblsp of the set ganache and place it in butter paper. Roll each into balls with generous coco powder. Arrange it neatly in paper liners and keep refrigerated.

Enjoy the creamy soft homemade truffles! It just melts in your mouth!

Notes

Use icing sugar for rolling in place of coco powder,if you want it sweet. You can use nuts, or any flavours in chocolate for variety of truffles. If your cream is heated too much then if you add it to the chocolate, it will turn oily. If that happens, just add more cream and blend again. Just make sure the cream is not hot. Before rolling the ganache in coco powder, it will be sticky. I used gloves while rolling.

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Eggless Fruit Cookies (Tutti Frutti Cookies) | Christmas Cookies

Been brought up in a christian institution during my school days and having my best friend telling more about christmas, to me the festival was very special. We dont celebrate christmas but I loved seeing the crib, xmas tree decorated and the stars lit up in each house. Last year I even tied up a star and enjoying seeing it every time I entered the house. Whenever I see a crib or a xmas tree, I make sure to stand a minute to admire it.

Eggless Fruit Cookies Recipe
Recipe Source: Spice Club

Ingredients:

• All Purpose Flour (Maida) - 1 cup
• Unsalted Butter (at room temperature) - 6 tbsp
• Powdered Sugar - 1/2 cup
• Tutti Frutti - 1/3 cup
• Milk - 1 to 2 tbsp

NOTE : IF you dont get tutti frutti substitute with any dried fruit variety

The moment I saw these cookies posted , I tried it the very same weekend and glad to have tried it as I enjoyed baking and munching on these cookies. When cut into slices these cookies take no time except for the freezing time but worth the wait as these cookies are so delicious.

Method:

1. In a mixing bowl add powdered sugar and butter. Cream butter and sugar until light and fluffy - I used my whisk for this. Add maida, tutti frutti and mix well.

2. Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log(dust flour if needed).

3. Wrap it with butter paper and freeze it for 40mins(Put it up in the freezer to make the dough firm) for 40mins. I made 2 small logs. Take the log out, and slice the dough with a sharp knife. Slice into slightly thicker slices as shown in the pic.Preheat the oven at 350ºdeg /160 deg C for 10mins.

4. I cut one log into slices and for the other log cut it with a cookie cutter(which was a bit difficult actually) - I wanted star shaped cookies so did it but its sure time consuming.Place the cookies on the lined butter paper leaving space between each cookie. Bake it at 160 deg C for 10 to 12 minutes or until the edges are slightly golden brown.

5. Transfer carefully in a rack and cool it.Store in airtight container. I baked them in 2 batches - I baked the star cookies for 15mins and the log sliced cookies for exactly 12mins. Both the cookies were great but the star cookies were even more crispier.

My Notes:

• My knife was not very sharp and had a wavy impression so the cookies were not looking smooth on the top as you can see, but tastewise no compromise at all. If you use a sharp and plain knife with no impressions, the cookies will look even more smoother.
• Be very careful in checking the cookies after 10mins as the cookies tend to easily burn. Make sure to switch off when the edges start browning. It will be soft when taken out, will become crispier once cooled down.
• If your cookies are ready sliced and is waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in freezer.)
• Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
• It was time consuming using the cookie cutters , gathering the extras each time and then cutting it again. I would prefer the log and slice method, but then as it was for christmas special I took the extra strain of using star shaped cookie cutters.
• I made the roll and sliced them slightly semi circle. You can make round shaped slices too.

I tell you the cookies are very addictive, I kept munching on whenver I saw the cookie container and the cookies were over the next day itself. Hubby loved it too and said to bake these cookies again. The buttery flavour with the crunch in the tutti frutti tasted yummy.

When I planned for Christmas recipes the first 2 I shortlisted were gingerbread men cookies and fruit cake.Somehow time had other plans for me so this year baked snowball and fruit cookies. But for sure will try gingerbread cookies soon and post it here as its like a dream for me to decorate them :)

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Mochai Poriyal Recipe

This is one of my all time favourite comforting lunch combination. Rice, mor kuzhambu and mochai poriyal - Easy and quick to fix for lunch. We have this bean(dried variety) stocked up always but this time got fresh mochai(Hyacinth or field bean) in the market so used it for this poriyal.

Mochai Poriyal Recipe

Ingredients:

• Fresh Mochai (Bean) - 1 cup
• Onion - 1 chopped finely
• Garlic - 2 pearls finely chopped
• Turmeric powder - 1/4 tsp
• Sambar powder - 1 tsp
• Hing(Perungayam) - a generous pinch
• Salt - as required

To temper:

• Jeera - 1 tsp
• Curry leaves - few
• Green chillies - 1 chopped finely
• Oil - 2 tsp

Method:

1. Pressure cook mochai for 3 whistles with enough water. Drain water, collect the mochai and keep aside.
2. Heat oil, add jeera allow it to crackle, add green chilli, curry leaves saute and then add onions and garlic saute until slightly browned then add sambar powder, turmeric powder, hing, salt and give a stir.
3. Then add the pressure cooked mochai and mix well until the masala is well coated to the bean.Switch off and serve with rice. 

My Notes:

• If you plan to use packed dried bean then soak overnight and then pressure cook like how we do for channa and other dried bean.
• We had it with rice and mor kuzhambu, luv it with sambar and curd rice too.

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Snowball Cookies (Melting Moments) | Easy Christmas Cookies

I should say these are the easiest cookies that I've ever baked. Yes believe me its very easy and my 2.5 yr old helped me throughout the baking process. But should admit this time she accompanied me so well making me think if I can accompany her for my future bakes as well :) And thanks for all ur wishes, will update you next week on how iti goes with her admissions.

When I saw Nags post these snowball cookies I was inspired to try as the main reason was easy available ingredients and the method seemed to be fuss free. Then happened to see the recipe in joyofbaking too so referred both and came up with these lovely cookies.

Snowball cookies (Melting Moments) Recipe
Recipe Reference : Joy of Baking & CookingandMe
Makes around 35 - 40 cookies

Ingredients:

• Maida (All Purpose Flour) - 1 and 1/2 cups
• Corn flour - 1/2 cup
• Salt - 1/4 tsp
• Powdered or icing sugar -1/4 cup
• Unsalted Butter - 1 cup
• Vanilla essence - 1 tsp
• Chopped nuts - 2 to 3 tbsp (I used walnuts & cashewnuts)

For the topping:

• Powdered or icing sugar - 1/2 cup (You may not end up using it fully)

NOTE : I halved the above recipe and got 15 bite sized cookies.

Method:

In a bowl add butter, icing sugar and vanilla essence - beat well until creamy. Now add the chopped nuts and give a quick stir.

In a separate bowl first whisk together maida, cornflour and salt.Then add maida, cornflour mixture to butter sugar mixture. Mix well to form a dough - Dont knead it, just bring them all together that is just enough. If its doesn't collect together add few drops of milk to bring it together to a soft buttery dough. Wrap it and refrigerate for 30-40mins or until it becomes firm.

Preheat oven to 177 deg C for 10mins. Line butter paper in the tray and keep it ready. Pinch equal sized balls and roll them with your palms and place it in prepared baking sheets, spacing about 1 inch apart. Bake the cookies for 15mins(In my oven it took 20mins) or until the base turns golden brown. The top doesnt change color so be careful in checking the bottom.

Remove from oven and place on a wire rack to cool for about 3-5 minutes. While the cookies are still warm, roll each cookie in icing sugar until fully coated. Allow it to cool down then store it in airtight container, it stays well for about a week.

The main difference between melting moments and the mexican cookies - Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth". But I added the nuts as I like the crunch in my cookies :)

My Notes:

• The orginal recipe says to arrange the baked cookies and sprinkle icing sugar. But I prefered rolling them as I find it easy and spreading even. When you plan to store it....If desired, just sprinkle the top of the cookies with icing sugar before serving.
• The cookies are slightly crunchy and melt in the mouth texture becos of the cornflour addition.
• The nuts give a very nice addition so dont skip it. And if you prefer you can slightly flatten the cookies too.

These cookies are called by different names : snow ball or melting moments or mexican wedding cakes(cookies). Whatever be the names, the taste is awesome and am sure this recipe is going to be my keeper. Dont give excuses and bake these cookies, and I am sure you will love them as much as me and my family did :)

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