Choco-Orange Swiss Roll: August 29, 2011

A very sweet and tangy combination amongst the different recipes of Swiss Roll Cakes, with the use of a simple and easy recipe of sponge cake and creativity of your own you can serve and please your guests with delightful desserts.

Requirements:

Maida Flour : 125 Grams

Milk Maid : ½ Tin / 200 Grams

Soda bi Carb : ¾ Tea Spoon

Baking Powder : ¾ Tea Spoon

Plain Soda Water : 100 ML

Butter : 60 Grams

Vanilla Essence : 2 Table Spoon

Requirements for Soaking Syrup:

Water : ½ Cup

Sugar granulates : 3 Table Spoons

Requirements for Garnishing:

Orange Jam / Marmalade : 150 Grams

Dark Chocolate : 150 Grams

Hazelnuts Powder : 4 to 5 Table Spoons (Optional)

Process:

Step 1: Coarsely crush the hazelnut and keep the powder aside.

Step 2: Sift the flour, baking powder and soda bi carb mix for 3 times for good aeration.

Step 3: Take a big bowl and mix milk maid and butter with beater.

Step 4: Start preheating the oven on 150 degrees.

Step 5: Add soda water in the mixture of milkmaid and butter and mix it well.

Step 6: Add vanilla essence and the flour mix into the above mixture and beat them well, make sure no lumps are there; the batter should be of dropping consistency.

Step 7: Grease a flat oven tray and spread the batter in it and place the tray in oven.

Step 8: Bake the sponge cake for 20 minutes on 180 degree.

Step 9: For soaking syrups, add the water and sugar in a pan and cook them till the sugar granulates are completely dissolved.

Step 10: Remove it from heat and let it come down to room temperature.

Step 11: Remove the cake from oven and let it come down to room temperature.

Step 12: Once the cake has came down to room temperature, reverse the oven tray on a flat plate.

Step 13: Soak the cake with soaking syrup and spread the orange jam on the reverse side of the sponge cake.

Step 14: Roll the sponge cake from one side till the end of the other side of the cake.

Step 15: Cover the rolled Swiss cake into a parchment paper and place the it in fridge for about 25-30 minutes.

Step 16: Take a microwave proof bowl, add dark chocolate flakes in it and microwave them for about 30 seconds (check after 30 seconds if the dark chocolate has not melted well, than microwave it for few more seconds).

Step 17: Place the rolled swiss cake on a rack after removing the parchment paper.

Step 18: Pour the melted dark chocolate on the rolled swiss cake, make sure you are carefully covering all the sides of the swiss roll cake.

Step 19: Generously sprinkle the hazelnut coarsely crushed on the sides of the swiss roll cake.

Step 20: Refrigerate the Swiss roll cake for 2 to 3 hours.

Step 21: Before serving trim each side of cake, so that the correct look of the swiss rolls gets enhanced.

Step 22: While serving cut the rolled cake and serve you guests with each slice of the cake.

Tips:

1 : If you don’t like the taste of hazelnuts than you can easily replace them with salted almond’s flakes or salted pistachio’s coarsely crushed powder.

2 : Insert a toothpick and check whether the sponge cake is been properly cooked, if the toothpick comes out clean than remove the tray from oven, and if the batter is sticking on the toothpick than let it cook for few more minutes.

3 : While rolling the cake, make sure that the jam / marmalade does not roll out of the sides.

4 : Roll the sponge cake tightly or that there are no chances of the roll to fall out.

5 : If you are not living in a dry state and would not serve this Swiss Cake to kids than you can use your favourite rum to soak the cake.

6 : While melting the dark chocolate, also make sure that the chocolate bar is on room temperature mode.

7 : While soaking the cake with soaking syrup be cautious and don’t overdo otherwise you won’t be able to roll the cake.

Berry Blue Muffins:

A very instant and easy to cook recipe with blue berries in it, a very good way of making you kids taste different fruits in a very healthy way.

Requirements:

Maida Flour : 125 grams

Butter : 60 Grams

Soda bi Carb : ¾ Tea Spoon

Baking Powder : ¾ Tea Spoon

Powdered Sugar : 3 Table Spoons

Milk : ½ Cup (approximately)

Vanilla Essence : 2 Tea Spoons

Fresh Blueberries : 1 Cup

Process:

Step 1: Sift the flour, soda bi carb and baking powder for 3 times for proper aeration and tip it aside.

Step 2: Start preheating the oven on 150 degrees.

Step 3: Mix the butter (softened) and sugar in a bowl with a beater.

Step 4: Add vanilla essence and flour mix of the above mixture and beat it by adding milk spoon by spoon.

Step 5: The batter should be of semi dropping consistency (if required add more milk spoon by spoon).

Step 6: Add the roughly chopped blueberries in the above mix of muffins (use the cut and fold method).

Step 7: Grease the muffin tray and add the muffin’s batter till ½ height of the muffin’s cup size.

Step 8: Bake the muffin for 15 – 20 minutes.

Step 9: Remove the muffins tray and let them cool down on room temperature.

Step 10: Unmold the muffins and place them on a wired rack and let them remain for 10 to 15 more minutes.

Step 11: Serve them directly or store them in an air tight container and serve whenever you wish as these blueberry muffins will remain absolutely fine for a 1 if stored properly in a dry weather.

Tip:

1 : Insert a toothpick and check whether the blueberry muffins are been properly cooked, if the toothpick comes out clean than remove the tray from oven, and if the batter is sticking on the toothpick than let them cook for few more minutes.

Farari / Farali Dhokla: August 21, 2011

Now a days when you get so many different types of flour available in the market, things becomes so easy and fast…also when one applies some variation and different approach in cooking the result is new recipes even in farari menu…

Requirements for Dhokla’s Flour:

Moraiya’s Flour : 250 Grams

Sabudana’s / Sago’s Flour : 50 Grams

Requirements for Dhokla:

Farari Dhokla’s Flour : 250 Grams

Curd : 1 ½ Table Spoons

Cumin Seeds : ½ Tea Spoon

Green Chilli + Ginger Paste : ½ Tea Spoon

Soda bi Carb : ¼ Tea Spoon

Eno / Fruit Salt Powder : ½ Tea Spoon

Black Pepper Powder : ¼ Tea Spoon

Salt / Sindhalun to taste

Oil : 1 Table Spoon

Oil to grease the trays

Water required for steam boiling

Requirements for Tampering:

Oil : 2 Table Spoon

Mustard Seeds : ½ Tea Spoon

Cumin Seeds : ½ Tea Spoon

Process for Dhokla’s Flour:

Step 1: Grind the moraiya’s flour finely in a grinder.

Step 2: Mix both the flours

Process for Dhokla:

Step 1: Mix the dhokla’s flour in luke warm water and curd (batter should be of thick dropping consistency) 4 to 5 hours prior to cooking.

Step 2: Add salt to taste, ginger + green chilli paste and mix them well in the batter.

Step 3: Add one table of oil in the middle of the dhokla’s batter.

Step 4: Add soda bi carb, eno powder in the section where you have dropped oil in the batter and mix the them well in the batter (rigorously stir the batter for about a minute).

Step 5: Take a big vessel and add water to it and start boiling it.

Step 6: Grease the plate with oil (1/2 tea spoon) and pour the dhokla batter to it (fill the plate till half height of the plate).

Step 7: Sprinkle the black pepper powder on the batter (as desired).

Step 8: Place the batter plate in the vessel of water and close the lid.

Step 9: Cook the dhokla batter for 10-12 minutes.

Step 10: Remove the plate and let it cool down for 5 to 6 minutes.

Step 11: Cut the dhokla’s into desired shape and size.

Step 12: Repeat the process with the remaining batter.

Step 13: Serve them hot with Green or other Farari Chutney.

Process for Tampering:

Step : Heat oil in a small pan and add mustard seeds and cumin seeds to it and let them splutter.

Step : Once they splutter, remove them from heat and pour it on the dhoklas.

Tip:

1 : If you don’t find sago’s flour available in the market than you can grind sago seeds in a grinder, make sure that the you are getting fine powder, if necessary than sieve the flour with normal wheat flour’s siever.

Farari / Farali Khadhi:

Farali Khadhi is a good and soothing combination with farali khichadis and other farari recipes… this recipe is also easy to make and instant too…if you have curd and roasted peanuts’ powder ready in your kitchen than this recipe will not take more than 15 to 18 minutes in total.

Requirements:

Curd : 250 Grams

Cumin Seeds : ½ Tea Spoon

Curry Leaves : 5 to 7

Roasted Peanut Powder : 4 Table Spoons

Water : 1 ½ Cup

Green Chilli : 1

Ginger Paste : ½ Tea Spoon

Ghee : ¾ Table Spoon

Sugar to taste

Salt / Sindhalun to taste

Coriander Leaves for Garnishing

Process:

Step 1: Add curd, roasted peanuts’ powder, salt to taste, chopped green chilli, ginger paste in a blender and blend them well.

Step 2: Remove the above mix in a pan and add water to it.

Step 3: Bring them to boiling point and boil them for 5 to 6 minutes on low flame.

Step 4: In another pan add ghee to it, add cumin seeds to it and let them splutter.

Step 5: Remove it from heat and add curry leaves.

Step 6: Add the curry leaves and cumin seeds to the kadhi mixture and mix them well.

Step 7: Cook the kadhi mix for 2 to 3 more minutes.

Step 8: Remove it in serving bowl and garnish them with finely chopped coriander leaves.

Step 9: Serve it hot with Moraiya ni Khichadi, Sabudana ni Khichadi and many other farali dishes.

Tips:

1 : If you want to avoid peanuts’ powder than you can replace it with Waterchestnut / Shingoda’s Flour – 3 Table Spoons

2 : In this recipe we need finely grounded powder

3 : If you feel the consistency is too thick, add half cup of water or more as per the consistency required.

Rajgira no Sheero: August 20, 2011

A yummy halwa that to which one can eat while fasting…easy to make and instant too…one just needs few basic ingredients and you are ready to serve a delicious and tasty sweet dish to family and friends.

Requirements:

Rajgira Flour / Amaranth : ½ Cup

Sugar : ½ Cup

Milk : 1 ½ Cup

Ghee : 1/3 Cup

Cardamom Powder : ¼ Tea Spoon

Process:

Step : Add ghee in a thick bottom pan and add rajgira flour to it.

Step : Roast the rajgeera’s flour on low flame till it gets slightly brown in color.

Step : By that time add milk and sugar in another pan and heat them till they reach boiling point.

Step : Add the milk to the roasted rajeera’s slowly and steadily from the sides of the pan.

Step : Mix everything well and let the ghee starts leaving he sides of the pan.

Step : Remove the sheera / halwa into a serving bowl.

Step : Sprinkle the powdered cardamom and serve it hot.

Tips:

1 : If one is not comfortable with the use of milk in this recipe than they can replace it with 1 Cup of Water.

2 : Continuous stirring while rajgira flour is been roasted is compulsory in this recipe so that it does not get stick at the bottom of the pan.

3 : Unlike other halwas Rajgira’s Sheera will not have the same consistency, rather it will have a dropping consistency.

Moraiya Khichadi:

A very healthy and easy to cook recipe, thou we (Hindus) usually cook Moraiyo when we fast, when we eat majority stuffs which are quite unhealthy or full of calories but this recipe / dish is exceptional…

Requirements:

Moraiyo / Samo : ½ Cup

Green Chilli Paste : ½ tea Spoon

Roasted Peanut Powder : 2 Table Spoon

Cumin Seeds : 1 ½ Tea Spoon

Curry Leaves : 5 to 6

Curd : 1 Table Spoon

Oil : 1 Table Spoon

Water : 3 Cups

Salt / Sindhalun to taste

Process:

Step 1: Add oil in a non stick pan and add cumin seeds and let them splutter.

Step 2: Add curry leaves, green chilli paste and add water and let them come to boil.

Step 3: Add the clean moraiya’s grains to the boiling water.

Step 4: Add salt to taste and mix them well.

Step 5: Let the above cook for 2 to 3 minutes on medium flame.

Step 6: Add the coarsely crushed roasted peanuts powder to the above mixture.

Step 7: Mix all the above well, close the lead of the pan and let them cook for 2 to 3 minutes on low flame.

Step 8: Add curd (without lumps) to the above mix, and let everything cook till the mixture gets the consistency of a batter.

Step 9: Serve it hot with freshly chopped coriander.

Tips:

1 : If you want to add potatoes in the above mix, than chop 1 medium sized potato finely and add them with curry leaves, green chilli paste and water, close the lead of the pan and let them cook them till the potatoes becomes tender.

2 : In case if you fill that water is less at the time of adding roasted peanuts powder than add a little more to the mix.

Sabudana Khichadi with Kakadi: August 18, 2011

This variation is really delicious, first time when I was offered sabudana khichadi with kakadi I was really reluctant, but my Ma who is born and brought in Pune forced me to have it with the confidence that I’ll love it and here I am sharing this tasty recipe with you all…

Requirements:

Sago / Sabudana : 1 Cup

Roasted Peanuts : ½ Cup

Cucumber : 2 Medium Sized

Cumin Seeds : ½ Tea Spoons

Green Chillies : 2 to 3

Curry Leaves : 6 to 7

Sugar : ½ Tea Spoon

Lemon Juice : 1 Tea Spoon

Oil : 2 Table Spoon

Salt / Sindhalun to taste

Water to soak the sago

Freshly grated coconut and coriander leaves for garnishing

Process:

Step 1: Soak the sago, don’t add the too much of water while soaking them; only add water till the time it soaks the sago completely.

Step 2: Peel the skin of the cucumber and cut them into small cubes.

Step 3: Remove the soaked sago in a plate.

Step 4: Add coarsely crushed roasted peanuts powder on the sago.

Step 5: Add the salt as per taste.

Step 6: Sprinkle lemon juice evenly on the soaked sago.

Step 7: Mix all the ingredients well in the plate.

Step 8: Heat the oil in a pan and add cumin seeds into it.

Step 9: Once the cumin seeds splutter add the curry leaves and chopped green chillies

Step 10: Add the cucumber cubes and mix everything well for about half a minute.

Step 11: Add the sago mix to the above and mix with light hands till the time everything is mixed well.

Step 12: Cook the khichadi for about 5 to 7 minutes on low flame.

Step 13: Remove it in a serving plate.

Step 14: Garnish with freshly chopped coriander and grated coconut.

Tips:

1 : To enjoy the taste of peanuts, make sure the roasted peanut powder is been coarsely crushed and not completely powder.

2 : To know how to wash and soak sabudanas, check the tips section of Sabudana Khichadi’s recipe.

3 : If one wants they can replace the green chillies with red chillies also, 1 ½ tea spoons.

Kakdi Raita / Raitu:

Cucumber raita and that too chilled cucumber raita is a fine dip in itself, there are no limitations of using his raita with only farari menus, one can prepare this recipe and serve it with chips as starters to their guests…

Requirements:

Cucumbers : 2 Medium Sized

Hang Curd : 1 Cup

Green Chilli : 1

Sugar : 1 Table Spoon

Mustard Seeds : ¼ Tea Spoon

Curry Leaves : 4 to 5

Oil : 1 Table Spoon

Salt / Sindhalun to taste

Coriander Leaves : ½ Table Spoon

Process:

Step 1: Peel the skin of the cucumber, grate it and keep it aside.

Step 2:  Take a small sauce pan and heat oil in it.

Step 3: Add mustard seeds in it and let them splutter.

Step 4: Add curry leaves and finely chopped green chilli in the sauce pan.

Step 5: Add hang curd, sugar, salt to taste, grated cucumber and mix everything well.

Step 6: Remove the raita in a serving bowl.

Step 7: Garnish your raita with finely chopped coriander leaves.

Step 8: Serve chilled raita with other farali / farari varieties.

Tips:

1 : If the consistency of the raita is too thick than add some water and cook for one more minute.

2 : This raita is one of the good options to serve your family / guests instead of plain curd.

3 : One can use hand beater to mix everything well, so that no lumps are formed.

Apple Pie:

Here is the most easy and instant recipe of apple pie for you and your family and friends…also one can help their diet conscious souls by replacing the use of normal butter with low fat butter…

Requirements For the Crust:

Marie Biscuits : ½ Cup

Butter : 1 Table Spoon

Requirements For the Apple Filling:

Marie Biscuits : 3 Table Spoons

Butter : 1 Table Spoon

Stewed Apples : 6 to 8 Table Spoons

Powdered Sugar : ½ Tea Spoon

Cinnamon Powder : ¼ Tea Spoon

Requirements For Topping:

Cooking Oats : 2 Table Spoons

Butter : 1 Tea spoon

Process For the Crust:

Step 1: Mix the coarsely crushed marie biscuits’ and butter in a bowl and mix well to for m a crumbled mix.

Step 2: Spread this mixture on the bottom of a 6 inch diameter’s baking tin (the tin should have loose-bottom) and refrigerate it for 1-2 hours.

Process For the Filling:

Step 1: Mix the finely crushed marie biscuits’ powder and butter in a bowl and mix well.

Step 2: Add the stewed apples (finely chopped), powdered sugar, cinnamon powder and keep the mix aside.

Step 3: Combine the oats with the butter and mix well. Keep aside.

Process to set the Apple Pie:

Step 1: Pre heat the oven 150 degrees.

Step 2: Spread the apple filling on the crust evenly.

Step 3: Sprinkle the oats mix on the apple filling.

Step 4: Place the tin in preheated oven for baking it for 15-20 minutes.

Step 5: Serve your pie slightly warm to enjoy it’s actual taste.

Tips:

1 : Keep the butter in melted foam to make the setting process more easy.

2 : If you like the taste of digestive biscuits than replace the marie biscuits with it.

Sabudana Cutlets:

Sabudana cutlets have nearly almost all the ingredients of sabudana wadas, however we have added a slight twist with adding few more ingredients so that one can enjoy one more recipe / variations while they are fasting…

Requirements:

Sago / Sabudana : 1 Cup

Shinghoda’s Flour : ¼ Cup

Rajgira’s Flour : ¼ Cup

Potatoes : 4 Medium Sized

Roasted Peanut Powder : ½ Cup

Coriander Leaves : ¼ Cup

Green Chillies : 2 to 3

Salt / Sindhalun to taste

Oil for shallow frying

salt to taste

Process:

Step 1: Soak the sago atleast 4 to 5 hours before making the cutlets.

Step 2: Boil the potatoes, peel the skin and mash them nicely.

Step 3: Heat 2 tea spoon of oil in a pan and add cumin seeds and add both the flours and roast them for about 3 to 5 minutes.

Step 4: Add the smashed potatoes, finely chopped green chillies, finely chopped coriander leaves, roasted peanuts’ powder, salt to taste and mix everything well.

Step 5: Add the soaked sagos to the above mixture and mix everything well.

Step 6: Remove the cutlet’s mix in a plate.

Step 7: Once the mixture comes down to room temperature, make rolls of your desired shape and shallow fry them.

Step 8: Serve the sago cutlets with curd or green chutney.

Tips:

1 : To know how to wash and soak sabudanas, check the tips section of Sabudana Khichadi’s recipe.

2 : One can replace green chillies with red chillies, as sometimes green chillies may cause problem of acidity.