Showing posts with label Blogging Marathon. Show all posts
Showing posts with label Blogging Marathon. Show all posts

Monday, May 11, 2015

Re Cap of Baked Event " Fire Up Your Oven"

For one long month excluding Sundays we friends at Blogging Marathon have featured yummy baked dishes under the theme "Fire Up Your Oven". Enjoy the round up. 

Day 2 <-> Baked Asparagus


Day 4 <-> Cabbage Fritters


Day 6 <-> Orange Cupcakes


Day 8 <-> Brownies



Day 11 <-> Baked Omelette 

Day 12 <-> Baked French Toast


Day 14 <-> Scrambled Eggs

Day 15 <-> Baked Granola

Day 16 <-> Egg in the Hole

Day 17 <-> Onion Samosa

Day 18 <-> Fried Moong Dal


Day 20 <-> Masala Vada

Day21 <-> Baked Green Peas

Day 22 <-> Kanda Poha

Day 23 <-> Gobi 65



Day 26 <-> Masala Corn

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Friday, May 8, 2015

Masala Corn

Masala Corn is a tempting chaat for cold winter evenings. This is a easy & kid friendly chaat which can be made in very less time. In process of making it you can use a microwave to finish it off or you can also use stove in making this dish. You can simply leave onions & carrots out of this dish to make it buttery sweet & flavorful. I love carrot in any chaat, so added a little more than needed in this dish.Enjoy this dish as you like. 
Prep Time-5mins 
Cook Time-2&1/2mins 
Serves-2People
Ingredients
1Cup fresh corn kernels or frozen
1Tbs butter
1/2Cup grated carrot
1/4Cup finely chopped onions
1/4Tsp garam masala/Chaat masala
1/2Tsp chili powder 
1Tsp lemon juice {Adjust as needed}
Salt to taste 
Chopped coriander leaves for garnish
Directions 
- In a microwavable bowl take corn kernels & sprinkle with little water. Microwave for 2mins on high. Check if corn kernels are cooked soft.
- To the same bowl add butter, garam masala, salt & mix them. Microwave for 1/2min & remove from microwave. Cool the mixture before adding onions. 
- Add in onions, carrot, chili powder & lemon juice. Mix them well. Adjust taste if needed. 
- Garnish with coriander & serve right away.
Note
- I used garam masala for chaat masala. It's your choice.
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Thursday, May 7, 2015

Dil Pasand Cupcakes | Tutti Frutti Cupcakes

Tutti Frutti Cupcakes are a sweet & delicious bites. Tutti Frutti always reminded me of my child hood bites I use to enjoy. There is no limitation of using them. I loved enjoying them in dil pasand, cone cakes & many more delicious snacks that were available in stores. My love towards them made me to make this cupcakes. There are different versions of these cupcakes but I love the combo of coconut with tutti futti, which is a filling in dil pasand. I loved the way they turned out yummy & delectable. Try these cupcakes & enjoy them !!!
Prep Time-10mins
Cook/Bake Time-20mins 
Serves-6 Cupcakes
Ingredients
3/4Cup all-purpose flour
1/2Tsp baking soda
1/4Tsp baking powder
Pinch of Salt
1/2Cup sugar
1Large egg @room temperature
1/4Cup butter @room temperature
1/2Tsp vanilla extract
1/4Cup milk
1/4Cup tutti frutti
1/4Cup dry coconut flakes
Confetti for topping {optional}
Directions
- Pre-heat oven @350F & line a cupcake pan with cupcake liners.
- In a bowl sift flour, baking soda & baking powder. To that add salt. Mix them well & keep aside.
- In another bowl break open egg. To that add butter & sugar. Whisk them to smooth creamy consistency. Next add in milk & whisk in.
-  Fold in tutti frutti & coconut flakes to batter.
- Fill batter half the way in cupcake liners.
- Bake them @350F for 20mins or till a wooden pick comes out clean.
- Cool them on counter top & sprinkle with confetti.
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Tuesday, May 5, 2015

Achari Paneer Tikka

Achari Paneer Tikka's are a delectable snack bites. The word achar means pickle & the spice mix that is used here in making these tikki's is used in most of the Indian pickles. This spice mix adds flavor to paneer when mixed in marination. While making the spice mix I fried spices a little crisp to get fine powder rather than coarse. I oven baked  these tikki's, but you can also pan fry them for a quick finish. To extend this recipe you can make a creamy tikka masala using this tikka's. For now I'm sharing this tikka recipe with you all. Here is a recipe for pan fried Paneer Tikka dish, which can also be converted as a baked dish. Enjoy these dishes!!!
Prep Time-2hrs {1hr 30mins marinating + prepping}
Cook Time-20mins
Serves-2People
Ingredients
12 to 15 pieces of paneer
2Tsp oil
For marination
1/2Cup curd
1/2Tsp turmeric
1Tbs ginger garlic paste
1Tbs corn starch
1Green chili
1Tsp lemon juice
Salt
Achari mix
1/4Tsp jeera
1/4Tsp mustard seeds
1/2Tsp dhaniya
1Tsp fennel seeds
2Red chili's
Pinch of methi seeds {6 to 7 seeds}
Directions 
- Heat pan & add achari mix ingredients to it. Briefly fry them for few seconds. Switch off heat & cool them. Grind them to smooth powder & keep aside.
- In a bowl add in marination ingredients.  Next add in grind achari masala powder & mix them.
- Fold in paneer pieces in to marination. Close it with a lid & allow it to sit for minimum of 30mins.
Baked Version
- Pre-heat oven @350F & line a baking sheet with foil or parchment paper.
- Line paneer pieces in a row & bake @350F for 10mins. Brush oil on all sides. In to the oven for another 10mins.
- Paneer pieces will be lightly browned on top & all the masala will be dried up.
- Remove from oven & cool them. 
Stove-Top Version 
- Heat a pan & spread oil on it. 
- Lay few paneer bites on pan individually.  Fry them till they are brown on both sides. 
- Repeat the same with rest of the paneer pieces. 
- Enjoy as they are or serve with ketchup.
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Monday, May 4, 2015

Gobi 65

Gobi 65 is a easy to make quick snack. My favorite version of 65's is Paneer 65 & always loved to order it or make it at home. This time I tried baked version of gobi 65 & interestingly it turned out to be great. As I have mentioned in my blog many times, I'm not a fan of deep-fried foods. I love shallow frying anything & everything. It kinda gives me a satisfaction that I'm taking control on what I dump in to my tummy. So with that inspiration I made Gobi 65 in both baked & shallow frying versions. I loved both the versions & sharing them here.
Prep Time- 45mins {30mins marinating + 15mins}
Cook Time-30mins
Serves-2people
Ingredients
30 to 40 Cauliflower florets
4Tbs oil {for shallow frying}
2Tsp {For baking}
Water
Batter 
1/2Cup corn flour
2Tbs all-purpose flour
2Garlic cloves grated
1Tsp grated ginger
1/4Tsp turmeric
1Tsp red chili powder
1Tsp garam masala powder
2Tsp lemon juice
Salt to taste
Directions
Marination
- In a bowl take all the ingredients under batter. Add in little by little of water to make a some what thick batter. Adjust taste if needed.
- Now add in florets to batter & coat them well. Allow them to sit in batter for 30mins.
Baking 
- Pre-heat oven @350F & line a baking sheet with parchment paper.
- Lay marinated florets in line on the sheet & in to the oven for 10mins.
- Remove from oven & by now the batter should be dried out. Brush oil on the florets on both sides & again in to oven for 15mins.
- Now you can see a nice crust on top of the florets.
- Remove from oven & cool them off on counter.
Shallow Frying
- Heat pan with 4tbs oil. To the pan add few battered florets & fry them on both sides.
- Remove them on to a paper towel & repeat with rest of the florets.
- Serve them with ketchup & enjoy.
Note
- Chili powder I use is very spicy & I use very less amount in dishes. Adjust as needed.
- You can replace garam masala with chat masala powder.
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Kanda Poha

Kanda Poha is a traditional Maharashtrian breakfast dish. It is simple yet filling breakfast dish to start fresh mornings. While growing up my mom made this as a snack & some times she even served it for dinner too. Like my mom I make this dish for dinner as it is easy to make & also love making this dish on hot summer nights as it consumes very less time in making. This recipe can be customized according to your taste easily. The best part of this recipe is it is a microwave version & consumes less time than the stove-top method. 
You can also check the other recipes for Kanda Poha Maharashtrian Kanda Poha & Madhya Pradesh version of Kanda Poha by clicking the links. 
Prep Time-10mins 
Cook Time-6mins in microwave 
Serves-2people 
Ingredients 
2Cups thick poha {Flatten rice or beaten rice}
1Onion finely chopped 
1/2Cup broccoli florets 
2Green chili's slit into half 
Few curry leaves 
Lemon juice for taste
2Tbs grated coconut
Coriander leaves for garnish
Salt for taste 
Tempering 
1Tbs oil
1Tsp jeera 
1Tsp mustard 
2Tsp urad dal 
Directions 
- Take a strainer & add poha to it. Under running water wash poha & keep aside.
- In a microwave bowl add oil, jeera, mustard & urad dal. Microwave for 1min. 
- Next add in finely chopped onions, green chili's, turmeric & curry leaves. Microwave for 1min & mix with a ladle. Back into microwave for another 1min.
- Next add in salt & broccoli florets to bowl. Microwave for another 1min & mix with a ladle. Back into microwave for another 1min. 
-  Add in poha & salt to bowl. Microwave for 1min & you are done. 
- Mix in lemon juice & grated coconut. Taste poha & adjust salt, lemon juice if needed. 
- Garnish with coriander leaves {I skipped} & serve warm. 
Note
- You can add in grated carrot, potato & green peas to make it much yummier. 
- I skipped adding coriander leaves as they were non available at that time. Add it for a much flavorful dish.
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Friday, May 1, 2015

Baked Green peas

Baked Green Peas is a guilt free snack & is a sister dish of Fried Green Peas. Basic recipe of this snack is a deep fried version & as usual I tried making it healthy to snack on. This fried peas are widely available in Indian stores, but the sad part is they are deep- fried with god know's what oil they have used. I'm too reluctant to buy any kind of snacks from out side & love experimenting them at home for piece of mind. So I experimented on these bites as they are tempting & easy to make. Try making this guilt free snack & enjoy !!! 
Prep Time-30mins {Thawing + Drying}
Cook Time-30mins 
Serves-2people
Ingredients
1/2Cup green peas 
1Tsp oil 
Salt & chili powder for taste
Directions
- If using frozen pea's then thaw them & fresh peas are the hero then cook them ahead. 
- Dry peas on a kitchen towel & make sure they are dry before baking them. 
- Pre-heat oven @400F & line a baking sheet with parchment paper. 
- In a bowl take peas, oil, salt & chili powder. Mix them well & make sure that peas are well coated.
- Layer up the arranged baking sheet with green peas by leaving a little distance in between them.
- In to the oven @400F for 30mins or until green peas are crisp.
- Remove from oven & cool them on counter. 
Note
- Store them in a air-tight container. 
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