COLD COFFEE RECIPE

 Hello everyone, 

              today recipe is Simple, easy and refreshing COLD COFFEE Recipe! all you need is 4 ingredients AND  i did without ice cream !

COLD COFFEE

INGREDIENTS:

•  Milk - 2 cups
•  Instant coffee - 1 tbsp
•  Sugar - 3 tbsp
•  Ice - 2 cups

METHOD : 

• Blend the coffee, sugar and milk for 3 seconds
• Add ice and blend at high speed for a minute, until frothy
• serve it glass and sprinkle with dry coffee powder
• you can also use chocolate syrup for better taste

To turn this into dessert, serve it with a scoop of ice cream and shaved chocolate. 

COCONUT POLI RECIPE

HELLO EVREYONE!

Today the recipe is about how to make coconut poli, one of the recipe you can try this on diwali, its so simple and very tasty sweet. SO HERE WE GO

COCONUT POLI

INGREDIENTS:

• All purpose flour /maida 1 Cup
• Oil                                         2 Tbsp
• Coconut grated                 1/2 Cup
• Jaggery (powdered)                 1/2 Cup
• Cardamom powder                 A pinch
• Salt                                        A pinch
• Oil/ ghee                                5- 6 Tbsp

METHOD:

• Knead the maida into a soft dough and add 2 tblsp of oil and pinch of salt to this. 
• Cover and keep it aside for 2  hours.
• grind the coconut and jaggery in a mixer 
• Add cardamom powder at the last and grind once.
• In a pan, add ghee/oil and saute the coconut and jaggery mixture for 2- 3 minutes.
• When it is warm , make this into big lemon sized equal balls.
• Grease a zip lock cover or a butter paper or a banana leaf and place a small lemon sized dough in this.
• Grease your fingers with oil and and stretch the dough little with your fingers.Place the filling in this and cover with the dough as we do for  stuffed parathas
• With the help of a rolling pin , gently roll this into polis
• Do not dust with flour. Just grease the rolling pin with oil
• Heat a tawa and transfer this rolled poli gently onto the tawa
• When done on one side flip it and cook till golden spots appear on the poli.
• This will get cooked very fast, Always cook on medium low flame.
• Repeat this for the rest of the dough.

I try something new, by cutting the polis into pieces, and threaded on toothpick!

and dip it on mango syrup

• Always serve hot .

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OATS LADOO - EASY INDIAN SWEET RECIPE

HELLO EVERYONE!

oats ladoo is one of the easy Indian sweets recipe you can make it with east to get ingredients.
SO DO TRY THIS EASY DIWALI HEALTHY RECIPE
here we go !!

OATS LADOO.

INGREDIENTS:

• 1 cup Grated jaggery or sugar (can reduce a bit) 
• 1 cup  Rolled oats
• 1 cup Heaped or 150 grams grated fresh coconut or frozen coconut
• ¼ tsp. Green cardamom powder
• 1 tbsp. Water
• 1 tsp. ghee /coconut oil / vegetable oil or butter for greasing the palms
• Ghee roasted Nuts and raisins as needed 

METHODS:

• Heat a heavy bottom pan and dry roast oats till they smell good. 
• Cool this completely, powder in a dry blender to suit your taste coarsely or finely and keep aside.
• To the same pan, add jaggery, water and coconut. Stir and cook till the jaggery or sugar melts off. 
• Add cardamom powder, cook stirring constantly, till you see strings in the mixture.
• Time to add the powdered oats. Stir well. Switch off the stove. Stir in the ghee, nuts and raisins.
• Let the temperature come down, roll small portions to balls with greased palms.

ENJOY THE HEALTHY OATS LADOO! DO TRY THIS EASY RECIPE.

COCONUT BURFI RECIPE- EASY DIWALI SWEET

hello everyone ! as diawli is nearing, I wanted to try a very easy and tasty sweet with easy to get ingredients too. so here we go. 

COCONUT BURFI. this be my most favourite :D

coconut barfi

INGREDIENTS :

Coconut grated - 1 cup
Sugar - 3/4 cup
Water - 1/4 cup
Cashews broken - 1 tbsp
Ghee - 2 tsp i have used oil as i don't like ghee
Cardamom powder - 1/2 tsp [optional]

Method:

• Add little ghee/oil, roast the broken cashews till golden brown and keep aside.
• Grease a plate/tray with ghee and keep it ready. 
• Take wide bottomed non stick pan add sugar and water mix well,till sugar dissolves completely and starts bubbling.
• Keep stirring continuosly, cook till a single string consistency :
• If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail - thats the right consistency. 
• At this stage add coconut.You can even grind the coconut coarsely before adding it.
• Combine and keep stirring till bubbles star forming at the edges. 
• At this stage add ghee/oil
• Then add cashews and cardamom powder and give a quick stir. After 3-5 mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan - 
• At this stage switch it off.

• Transfer the mixture to the tray and cut into squares or whatever shape you prefer when its still warm. Cool down completely then store it in airtight container.
• Make sure you cool them only for 10 mins else marking pieces will be difficult.

I love it when it still warm, juicy yummy burfis!!!


try it at home. and do comment below. love you guys !!!!

PIZZA ON PAN RECIPE WITHOUT YEAST.

Hello guys! its pizzzzzzzzza time :D

who doesn't love pizza? This is really easy method to do. it takes around 20 mins.Whenever you want to enjoy pizza, make some at home rather than calling for one cause its healthy, fast to make and is fantastically tasty!

Ingredients :

• For Base: Maida/Plain Flour - ½ Cup
• Yogurt - As required to make dough
• Salt - To Taste
• sugar - to taste
• Baking Soda - ¼ Tsp
• Baking Powder - ¼ Tsp
• For Instant Sauce: Ketchup - 2 Tbsp
• Salt - ¼ Tsp
• Garlic Paste - ⅛ Tsp
• red chilli flakes
• For Topping: Onions - As required
• Capsicum - As required
• Cheese - As required
• tomato- as required
• Pizza Sauce - As required
• Salt, Pepper - To Taste
• Oil - 1 Tbsp

Instructions :

• Add the ingredients  maida, baking soda and powder, salt,sugar, water and curd/yogurt in a bowl/kneading plate and make a soft dough.
• In a floured surface, roll the pizza and transfer the base into a 7" cake tin or any utensil. Prick holes using fork. And transfer the base into the pan and cook for 5-6 mins.
• Pizza base is ready.
• For Sauce. Mix ketchup, garlic paste, salt chilli flakes and keep aside.
• After the pizza is toasted on the topping side, brush down the pizza with oil. Now spread the sauce, then some cheese, onions, capsicum,tomato, salt, pepper, and again some cheese. Smear the left over oil over the cheese.
• close the pan with its cover and cook for 5-7 mins.
• After its cooked, sprinkle herbs if you wish and serve Hot!

ENJOY THE INSTANT PIZZA GUYS! DO TRY AT HOME, AND COMMENT HERE.

LOVE YOU ALL. 

Black Forest Cake – Eggless Baking Without Oven

HELLO GUYS!


 today the blog is about how to bake eggless blackforest cake without oven. here we go !

similar recipe:
eggless chocolate cake

INTRODUCTION: 

Typically Black Forest Cake seems to be a difficult cake, but actually its not. With little preparation and planning ahead of time, it would be easy to make dessert.

Ingredients :

• Dry Ingredients: All Purpose Flour - 1 Cup
• Cocoa Powder - 3-4 Tbsp
• Powdered Sugar - ¼ Cup
• Baking Soda - ¼ Tsp
• Baking Powder - ½ Tsp
• Wet Ingredients: Butter - ⅓ Cup
• Condensed Milk - ½ Cup
• Vanilla Extract - 1 Tsp or honey
• Milk/Hotwater - As required
• Salt - 1-2 Cup
• Icing: Whipping Cream - 550-600ml
• Powder Sugar - 5-6 Tbsp
• Vanilla - If desired
• Filing: Red Cherries - ¼ Cup
• Syrup: Syrup from Cherry tin - ½ Cup
• Sugar - 4 Tbsp
• Shavings: Chocolate Bar - As required
• Red Cherries for top - 8-10

Instructions :

1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
6. Add the batter to the cake tin and then tap it twice!
7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
10. Chocolate Sponge is ready.
11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
13. Whipped Cream is ready!
14. Filling: Take the cherries and crush them lightly to take the seed out!
15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
23. Transfer the cake to Cake base using palette knife. Be careful!
24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
25. And pipe and lift on bottom.
26. Sprinkle chocolate shavings all over sides and top.
27. A cherry on the top of each rosette!

it's done! try it at home and post your comments guys ! 

CHILLI MUSHROOM DRY/GRAVY RECIPE

chilli mushroom recipe – this is a quick indo chinese recipe for making spicy chilli mushroom. this chilli mushroom recipe has a sauce. You can also use paneer or cauliflower instead of mushroom

preparation time: 10 mins
cooking time : 15 mins
serving size: 2-3 members

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 packet of white button mushrooms -200 to 250 gms
• 1 large capsicum/green bell pepper, cut into fine strips
• 3 tbsp onion or spring onion/scallion whites chopped
• 1 tbsp ginger
• 1 tbsp garlic
• 2-3 green chilies, finely chopped or slit
• 1 tbsp corn flour dissolved in 2 tbsp water
• ½ tbsp soya sauce - add more if you prefer
• ½ tbsp vinegar 
• 1 or 1.5 cups water or vegetable stock
• 1 tbsp red chili paste or 2 tsp red chili powder
• ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
• 2 tbsp oil
• salt to taste
• sugar to taste
• some chopped spring onion/scallion greens for garnishing

INSTRUCTIONS

1. rinse the mushroom in water and chop them.
2. heat oil in a wok or kadai. add the onions or spring onion whites.
3. stir fry them on medium heat till they become transparent.
4. now add the ginger, garlic and green chilies and stir fry for a minute.
5. add the capsicum & celery and stir fry for a couple of minutes.
6. add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.
7. this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
8. add soya sauce, pepper powder, salt, sugar, vinegar and stir.
9. stop here if you want a dry chilly mushroom.
10. for a gravied and saucy chilly mushroom follow the below steps.
11. add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.
12. add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.
13. when the sauce is thick enough remove from heat.
14. check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
15. serve chilli mushroom hot with some veg fried rice or even plain rice.
16. this chilli mushroom recipe also goes will with breads or buns too.

EGGLESS CHOCOLATE CAKE

Introduction:

Have you gave up the thought of baking cake just because you don't have oven or microwave. bake the cake in pressure cooker now.just gear up for the breezy egg-less delight

Preparation time : 5 mts

Cooking time : 40 mts

Serves : 4 people

Ingredients:

1. 1 cup All purpose Flour / Maida
2. 1/4 cup Oil
3. 1/3 cup Sugar
4. 3 tbsp unsweetened Cocoa Powder
5. 3/4 cup hot water
6. 1/4 tsp Baking Soda
7. 1/2 tsp Baking Powder
8. 1 tbsp Lemon Juice
9. 1/4 tsp Vanilla Essence

Method

• Mix together Oil, Sugar, water and vanilla essence in mixing bowl.
• Stir in all wet ingredients well until sugar is dissolved.
• Sift all dry ingredients maida, cocoa powder, baking powder, baking soda, in wet ingredients.
• Mix dry ingredients well with wet ingredients.
• Preheat pressure cooker over medium heat for 5 mts.
• Grease cake tin well using cooking oil.
• In a cake mixture add lime juice, mix and immediately pour cake mixture in baking tin.
• First put one empty pot in a pressure cooker and on the to of empty pot put cake tin.
• Make sure that cake tin doesn't touch the bottom of the cooker.
• Cover with the lid without putting whistle on.
• Bake on medium heat for first 5 mts.
• Lower down the heat to low to medium and cook for 30 to 35 mts.
• After 30 mts leave the cake in hot cooker for 5 more minutes.
• After 5 mts insert a tooth pick in the middle of the cake, if it comes out clear that means cake is done.
• If some batter sticks to the toothpick then continue to bake cake for 10 more minutes.
• Allow the cake to cool down for 10 minutes.
• After 10 minute run the knife around the edges of cake tin.
• Pu one dish on the top of cake tin and flip this over.
• The cake should come out without sticking to the bottom of cake tin.
• Allow it to cool down on cooling rack before putting icing on cake.
• Serve just as it is or with dollop of cream or ice cream!

Tips

• If you are using thick bottom pressure cooker, in that case bake the cake over medium high heat only.
• Cooking time may vary depending on thickness of pressure cooker, temperature settings of stove.

Eggless Caramel Pudding Recipe

Caramel pudding is a creamy and delicious dessert, made with caramelized sugar and richness of milk. And now you don't need to run away from relishing this treat, as you can make it eggless with very simple ingredients at home. A must try recipe! 

Ingredients:

For making Caramel

• 1 tbsp Water
• 1/4 cup Sugar
  

  For making Custard

  • 3/4 cup Whole Milk
  • 3/4 cup Yogurt / Curd
  • 3/4 cup Sweetened Condensed Milk
  • 1/4 tsp Vanilla Extract
  • 2 tbsp Corn Flour
    

  Method

  • Put water and sugar in to a sauce pan, mix well.
  • Bring it to boil.
  • Continue to cook over low heat until syrup gets deep amber color.
  • Once the caramel is ready, immediately pour that in to a tin.
  • Move caramel around the tin, to make sure the bottom of pan get even coating of caramel.
  • Now to make custard mixture, put milk, yogurt and condensed milk in to a bowl.
  • To that add vanilla, corn flour and mix well.
  • Pour the custard mixture over set caramel tin.
  • Put about an inch water in to idly cooker and heat that up over medium heat.
  • Once the water is hot, put the custard pan in idly cooker.
  • Close the lid.
  • And steam over medium heat for 30 to 35 mts or until toothpick inserted in the middle of custard comes out clear.
  • Serve warm or cold!

  Tips

  • Be sure not to over cool caramel, other wise it will get burnt and taste bitter.
  • Make sure that milk, yogurt is at room temperature.
  • Make use of full fat milk and yogurt / curd.

potato biryani | Aloo biryani

aloo dum biryani cooked in the hyderabadi style
Hyderabadi recipes are well known for their great aroma and rich taste. Dum biryani acquire the best fragrance of the spices due to the dum process, on a low flame, trapping the steam inside the utensil to retain the best aroma and taste.

Ingredients (240 ml cup used)

• 3 medium sized potatoes peeled and cubed.or 9 to 10 baby potatoes pricked with fork randomly
• Fistful of fried onions (you can use store bought)
• 2 green chilies slit
• Fistful of coriander leaves chopped
• Fistful of mint leaves chopped
• Few strands of saffron soaked in 2 tbsps. milk

3 tbsps. oil or ghee

dry spices

• 1 bay leaf
• 2 green cardamoms
• 1* 2 inch cinnamon
• 4 cloves
• ½ tsp shahi jeera (black cumin)
• 1 star anise

6 pepper corn

Marination ingredients

• ¾th cup yogurt
• ½ tbsp. red chili powder
• ¼ tsp turmeric
• ¾thtbsp. Ginger garlic paste
• ½ to ¾ tbsp. biryani masala or garam masala powder

Salt to taste

for cooking rice

• 1 tsp. oil (optional)
• 1 ½ cups basmathi or any long grain fragrant rice
• 1 star anise
• 1 bay leaf
• 4 cloves
• 1* 2 inch cinnamon
• 3 green cardamom
• ¼ tsp shahi jeera (black cumin)
• Few pepper corn
• Salt to taste

Instructions

1. Add ghee or oil in a pan and fry them till they are almost cooked. It takes around 10 mins. If the potatoes are from cold storage, cook them well by sprinkling water otherwise they will be uncooked in the biryani.
2. Add the cooked potatoes to the marination ingredients and marinate for at least an hour to one hour . Keep this aside
3. Wash and soak rice for 20 to 30 minutes.
4. Add spices, salt and oil if needed to 4 cups of boiling water and cook rice until it is cooked al dente or ¾ th cooked, not mushy. Drain off the rice and set aside.
5. Add ghee to a biryani pot or pan, fry green chilies and spices till they sizzle
6. Add the marinated potatoes along with the yogurt, cook till the potatoes are tender, just cooked and not mushy. If required sprinkle water little to cook the potatoes. At the end a thick gravy should be remaining. Lower the flame.
7. On another burner, heat a tawa for dum process.
8. Sprinkle coriander and mint leaves to the cooked mixture. Layer rice evenly, then the fried onions, again the coriander and mint leaves, pour the saffron milk evenly all over
9. Seal the rim with an airtight lid or foil, for the steam to be trapped inside.
10. Transfer the biryani pot to the hot tawa, Cook for 10 to 12 mins on a medium to low flame. Switch off the stove. Leave the pan covered for another 10 to 20 minutes for the flavours to enhance.