Jan 22, 2014

Eggless Churros with Chocolate Syrup- Fusion Dessert for SFC# 4

This time I choose Eggless Churros with Chocolate Sauce or dip for sweet fantasy club series # 4 under fusion dessert. Churros are small fried fritters which made with all-purpose flour and dust with icing sugar and cinnamon powder. It’s a Spanish dessert or fritters which served with chocolate sauce. Generally they are shaped as straight, curled, spiral, twisted or in funny shaped and eaten for breakfast.

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings- 4
Category: Spanish Cuisine

1 Cup All-purpose flour/ Maida
1 Tsp. Baking Powder
1 Tsp. Canola Oil
Salt, a pinch
1 Tsp. Sugar
1 Cup Water
Oil, for deep frying
Cinnamon Powder for sprinkling
Icing sugar for sprinkling
Chocolate sauce, as serving dip

Sieve flour, baking powder and salt together and place in separate bowl.
Add canola oil, sugar and warm water to prepare semi soft dough using sufficient water.
Heat the sufficient oil in wok for deep frying.
Fill the dough into piping bag or muruku achu or namkeen making mould fitted with single star mould.
When oil is hot enough, keeping the press over the oil, press it down into oil.
Fry on all sides until golden on simmer flame. Drain them on to a kitchen towel.
When all dough has done, sprinkle the icing sugar and cinnamon powder on the top of churros and serve with chocolate sauce and coffee.

Notes: You can sprinkle cardamom powder or chocolate powder also to enhance the taste.

Tags: How to prepare eggless churros, eggless churros recipes at home, churros recipe, eggless churros with chocolate sauce, Spanish recipes, dessert recipes, fusion recipes, eggless recipes, kids special recipes, party special recipes, chocolate recipes, all-purpose flour recipes, Spanish churros recipes, step by step churros recipes, sfc#4 fusion recipes, homemade churros recipe, easy churros recipe, Spanish fritter recipes.

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Jan 21, 2014

Til Ke Ladoo| Sesame Recipes for SFC# 4

Til ke laddo is very simple and traditional recipe on very auspicious day “Makar Sankaranti or Lohri”, so I choose til ke ladoo for SFC#4 series under Indian Sweets. 

For this recipe, you have to roast and grind the white sesame seeds and combined with nuts powder and melted mawa and prepare small ladoos. Sesame seeds are very nutritious and rich in calcium, phosphorus and potassium. It’s a perfect sweet which most of time my mom prepared during winter season. You can add jaggery also instead of sugar or bura.

Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Servings: 4
Category: Indian Sweets

2 Cup White Sesame
1 1/2 Cup Condense Milk/ Khoya/ Mawa, grated
2 Cup Sugar Powdered (upto taste)
1 Tsp. Cardamom Powder
1/2 Cup Almonds and Cashew

Clean and roast the sesame seeds in pan on medium flame until to brown without oil. Keep aside to cool.
Grind them in mixer until to powered form and keep aside in separate plate.
Grind the cashews and almonds in crunchy form and keep aside in separate plate.
Heat the non-stick pan on medium flame, add grated mawa or khoya and keep stirring until to smooth consistency.
Add roasted sesame powder, nuts powder and cardamom powder and stir it for 5-7 minutes continuously.
Add sugar as per taste and stir it, sugar gives moist to this mixture and remove from the flame.
Remove this mixture into plate and prepares small sized ladoos with this mixture.
Til ke laddo is ready to serve and keep in airtight jar for further use.

Tags: how to prepare til ke laddoo, laddu recipes, laddoo recipes, laddo recipes, sesame recipes, indian mithai recipes, winter mithai recipes, indian sweets recipes, festival special recipes, Diwali recipes, how to make laddoo at home, sesame mawa laddo recipe, lohri recipes, gujarati recipes, makar sankranti recipe, til recipe, pongal recipe,

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Jan 19, 2014

Zucchini and Corn Salad| Salad Recipes

Zucchini and corn salad is one of the simplest and tasty salads which are good for summer cooking. For this recipe, you have to heat the oil in pan and sauté onion, zucchini and corn with salt and pepper for few seconds on medium flames  until to crisp and tender and serve it. You can use fresh or frozen corn for this recipe.

Preparation Time: 10 Minutes
Cooking Time: 8 Minutes
Servings: 4
Category: Salad

1 1/2 Cup Zucchini, chopped
1 Cup frozen or fresh Corn Kernels
1/2 Cup Onion, chopped
1 Tbsp. Olive Oil
1 Tbsp. Green Coriander, chopped
1 Tsp. Lemon Juice to taste
Salt to taste
Ground Black Pepper to taste

Heat the olive oil in pan and sauté onion till to translucent.
Add chopped zucchini and corn, sauté until to crisp and tender.
Remove from the heat and mix with lemon juice, salt and black pepper.
Add handful chopped green coriander and serve immediately.

Tags: how to prepare zucchini salad recipes, zucchini recipes, healthy salad recipes, salad recipes, how to make zucchini and corn salad, easy way to cook zucchini recipes, corn recipes.

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Jan 18, 2014

Lauki Ke Kofte| Lauki Kofta Curry| Bottle Gourd Recipes


I love kofta based curries with flatbread and raita in dinner meals, lauki kofta curry is one of mine favourite recipe. Lauki kofta curry is very famous Indian recipe which can be served with rice, raita, chapati or parathas whatever you like and makes more interesting and delicious. For this recipe, you have to prepare koftas or dumpling first with grated gourd and then cook in tomatoes and onion based gravy. 

It’s good for digestion system and helpful in weight loss. It’s contains many vitamins and minerals such as calcium, magnesium, phosphorus, vitamin A, C and folate.

Preparation Time:  20 Minutes
Cooking Time: 25 Minutes
Servings: 4
Category: Veg Curry

For Dumpling/ Kofte
2 Cup Bottle Gourd, grated
4 Tbsp. Gram Flour/ Besan
1 Green Chili, chopped
1/2 Tsp. Ginger, grated
2 Tbsp. Green Coriander Leaves, chopped
Salt to taste
Red Chili Powder to taste
1/2 Tsp. Turmeric Powder
Oil for deep frying

For Gravy
1 Medium Onion, chopped
2 Medium Tomatoes, pureed
1 Green Chili, chopped
1/2 Tsp. Ginger paste
Salt to Taste
1/2 Tsp. Garam Masala
1 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
1 Tsp. Cumin Seeds
2 Tbsp. Oil
Green Coriander, chopped for garnishing

For kofte, peel and grate the lauki and squeeze to remove excess water.
Combine all ingredients together in bowl except oil and mix it as smooth batter.
Heat the sufficient oil in deep wok on high flame. When oil is hot enough, deep fry the koftas in small batches on low flame until to golden.
Drain them on kitchen towel to remove excess oil and keep aside.

For gravy, Heat the oil in non-stick pan, add cumin seeds.
When they start crackle, add green chili, ginger paste and onion and sauté until to slightly golden brown.
Add tomatoes puree and sauté until to oil starts leaving corner.
Add turmeric powder, coriander powder, red chili powder and garam masala. Stir continuously on low flame for 2-3 minutes more.
Add 2 cups of water and bring a boil. Add salt and cook for 5 minutes on simmer.
Add koftas and garnish with chopped coriander. Serve hot kofta curry with Indian flatbread.

There is no need to add water while preparing kofta.
You can add 1 tbsp. whipped curd also while preparing gravy which enhances the taste.

Tags: how to prepare lauki ke kofte recipe, lauki recipes, bottle gourd recipes, gourd recipes, maincourse recipes, indian veg curry recipes, lunch or dinner menus, gourd dumpling recipes, how to cook lauki ke kofte at home, simple kofte recipes, easy and step by step kofta recipe.

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Jan 17, 2014

Pineapple Rasam| Pineapple Recipes


Pineapple with rasam is really amazing combination, I love to explore different kinds of flavors and taste in different cuisines. I have available pineapple at home in big amount, so this time I tried or use pineapple in rasam as pineapple flavour. It gives sweet and tangy punch to regular rasam and makes healthier. You can serve rasam with individual meal or with rice and papad as side dish. It’s a perfect dish for winter or monsoon season. For this recipe, you have to cook pineapple and tomatoes along with cooked toor dal and homemade rasam powder.

There are load of vitamins and minerals in pineapples like full of vitamin A, C, fibre, potassium, phosphorus and calcium. Pineapple are rich in Vitamin C which fight against viruses and infections, good for cold and cough attacks and help you recover quickly. Pineapples are anti-oxidants also, so save you from many diseases like atherosclerosis, heart diseases, arthritis, various cancers etc.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: South Cuisine

2 Rings Pineapple, Chopped
Yellow Pigeon Peas/ Toor Dal, cooked
2 Tomatoes, Chopped
2 Tsp. Rasam Powder
1/4 Tsp. Turmeric Powder
Salt to Taste

To Tempering
7-8 Curry Leaves
2 Red Chili, dried
Pinch of Asafoetida
1 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
1 Tbsp. Oil

For Garnishing
Coriander Leaves, Chopped

Combine half tomatoes and pineapple with 1/2 cup water, turmeric powder, rasam powder in bowl and blend it smoothly.
Heat the oil in saucepan on medium flame and add tempering ingredients.
When they starts splutter, add chopped tomatoes and pineapple and sauté for few minutes.
Add cooked dal and tomatoes- pineapple puree mixture in this saucepan and mix well.
Add salt and boil it for few minutes more on low flame.
Garnish with coriander leaves and serve hot with rice.

Notes: You can use store brought rasam power or prepare homemade also.
Wash and soak the dal or lentil in water for few minutes and boil in pressure cooker till to 2-3 whistles.

Tags: how to prepare rasam at home, pineapple rasam recipe, annanasi rasam recipe, easy rasam recipes, step by step rasam recipe, southindian recipes, soup recipes, easy healthy recipes, winter special recipes, side dish recipes.

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Jan 10, 2014

Bathua Recipe | Bathwa Ka Raita

Bathua or Bathuwa is green leafy vegetable and wild relative of the spinach family also known as chenopodium. Mainly used in preparing stuffed pori or parathas, raita and sarso ka saag. It’s rich in vitamin A, calcium, phosphorus, iron, fibre and potassium and its helps in reducing digestive problems.  During winter season, you can get fresh and seasonal bathua in Indian market.

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Raita

1 Cup Bathwa (Cheel bhaji or chenopodium), chopped
2 Cup Curd, Whipped
Roasted Cumin Powder to Taste
Chaat Masala to Taste
Black Pepper Powder to Taste
Red Chili Powder to Taste
Salt to Taste
Green Coriander Leaves, for garnishing

Remove the stems and wash the bathwa leaves.
Boil the leaves in pressure cooker with one cup water till to 2-3 whistles.
Blend the boiled leaves in mixy till to chunky form.
Whisk the fresh curd until to smooth adding small quantity of water or milk.
Combine mashed bathwa with curd and add spices, mix it.
Garnish raita with coriander leaves and serve with rice or pulao.

Adjust the salt and spices as per taste.
Add milk in curd while blending, it’s enhance the taste and gives creamy texture.

Tags: How to prepare bathwa raita, bathwa recipes, easy way to prepare raita, green raita with pulao or rice recipes, side dish recipes, curd recipes, raita recipes, how to make instant raita, Chilled curd recipes, healthy curd recipes, Cheel bhaji recipe, chill bhaji, bathuas recipe, lamb's-quarter, Paruppu Keerai recipe.

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Jan 7, 2014

Homemade Rasam Powder

I love the flavor of South Indian cuisine and rasam is one of the essential side dish of South Indian cuisine. Rasam is basically a South Indian soup which prepared with tamarind juice and tomatoes. You can serve rasam with rice as complete meal. This time I tried to made rasam powder at home. It gives a fresh and wonderful aroma to the rasam. Making this spice at home is quite simple and instant.

For this recipe, you have to roast the whole spices, grind and keep store in airtight jar for making rasam. Roast the each of the spices listed till they turn aromatic. Rasam is good to improve digestive complaints and immune functions. 

Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 1 Cup
Category: Basic recipes

3 Tbsp. Coriander Seeds
6 Whole Dried Red Chilies
1 Tbsp. Bengal Gram/ Chana Dal
1 Tbsp. Yellow Pigeon Peas/ Toor Dal
1 Tbsp. Black Peppercorns
1 Tbsp. Cumin Seeds
1/4 Tsp. Asafoetida Powder

Dry roast the coriander seeds, toor dal, chana dal, red chilies together in wok on low flames.
When color starts change, add black pepper corns and roast it for few minutes more. Keep aside to cool.
Place roasted ingredients, cumin seeds and asafoetida together in mixer jar.
Grind it until to smooth powdered form.
Rasam powder is ready to use and keep this powder in airtight jar for further use.

Tags: how to prepare rasam powder at home, rasam recipes, south indian cuisines, homemade rasam powder, spices at home, spices, homemade rasam recipes, rasam flavor.

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Jan 6, 2014

Mooli Ka Paratha | Radish Recipes

In Winter Season, Parathas are good option to serve as breakfast meal and even you can get seasonal radish also which are little sweet in this season. Mooli ka paratha is very popular paratha especially in Punjab cuisine which made with grated and squeezed radish and stuffed in flatbread. You can serve mooli paratha with fresh homemade butter, fresh yogurt and mango or chili pickle.
For making this paratha more tastier, you can add chopped green chili, onions, coriander and chaat masala in stuffing which enhance the taste of parathas. Mooli or radish is rich in zinc, vitamin c, folic acid and phosphorus. It’s good for cancer disease, skin and kidney disorder and weight loss and more. 

Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Indian Flatbread

For Dough
2 Cup Wheat Flour
1/2 Tsp. Salt
Enough Water for dough

For Mooli Stuffing
2 Radishes, grated
2 Green Chilies, chopped
2 Tbsp. Green Coriander Leaves, chopped
Salt to taste
Red Chili to taste
1 Tsp. Coriander Powder
Chaat Masala to taste

Oil for shallow frying
Extra Flour for dusting

Knead the firm dough with flour, salt and water.
Squeeze the grated mooli or radish to remove excess water. 
Combine with spices, chilies and coriander in separate bowl and keep aside. 
Divide the dough into equal portions and roll out the each portion into round as chapati.
Place the 2 Tbsp. stuffing and close the edges. Flatten and roll out again in round form.
Heat the griddle or tawa on medium flame and place the paratha on tawa.
Cook the paratha on tawa both sides using oil until to golden and crisp.
Serve hot paratha with curd and pickle.

Notes: You can add chopped onion also for tastier parathas.

Tags: how to cook mooli parathas or muli parathas, indian flatbread, radish flatbread, radish recipes, easy and tasty breakfast recipe, easy lunchbox recipe, stuffed recipes, stuffed mooli paratha recipe, learn how to prepare mooli or muli paratha at home, easy lunch or dinner menus, step by step paratha recipe, main course bread recipes, indian bread recipes.   

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Jan 3, 2014

Tomato Soup | Tomato Recipes

Tomato soup is my favorite soup especially in winter season, it’s really rich, thick and creamy texture soup which easy to prepare with few ingredients. Tomato Soup is a creamy orangy soup made with tomatoes as main ingredients but for more flavorful and healthy cup, you can add carrots or beetroots. You have to garnish with cream and served with bread sticks. For thick consistency, you can add cornflour but personally I do not prefer to add cornflour in soup.  

Tomatoes are one of the low-calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs.

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Soup

8 Medium Tomatoes
2 Small Carrots, peeled and chopped
1 Cup Vegetable Stock
Salt to taste
Black Pepper
2 Tsp. Sugar
1 Tbsp. Butter
1/2 Tsp. Cumin Seeds
Cream for garnishing

Boil the tomatoes and carrots together until to tender and blanched.
Peel the tomatoes and grind tomatoes and carrots in mixer until to smooth puree form.
Strain the tomato puree in separate bowl and keep aside this strain mixture for further use.
Heat the butter in thick bottom pan and add cumin seeds.
When they starts splutter, add tomato mixture with 1 cup vegetable stock or water.
Add salt, sugar and black pepper for seasoning and cook for 10-15 minutes on medium flame.
Add 1 tsp. cornflour and stir continuously for 5 minutes more (optional).
Serve hot tomato soup with bread sticks and garnish with cream.

Tags: how to cook tomato soup, easy tomato soup recipe, homemade soup recipes, soup recipes, tomato recipes, side dish recipes, healthy meal recipes, winter special recipes, tamatar recipes, tomato soup recipes, tamatar ka soup.

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Jan 1, 2014

Foodabulous Fest- January Series

Last year Jan 2013, Simply Tadka started own monthly event which based on Indian festivals or special occasions. India is a country where every month loads of festival celebrates with lovely traditional and tasty cuisines. To explore those recipes in our kitchen, Foodabulous Fest is a monthly event of Simply Tadka…

Today we were passed one year to explore every festival with lovely recipes under Foodabulous Fest. For this success, a big thanks to all my co-bloggers and friends for their supports and contribution.

Again one more journey of festivals starts with Month of January. This time Nabanita from Esho-Bosho-Aahare has hosted my 1st series of this 2014 season and rules and regulations are same, for more details check out her blog.

If anyone interested to host next series of Foodabulous Fest Monthly Event on own blog, please drop a mail on simplytadka@gmail.com or check host lineup.

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