Iced Green Tea Limeade

I believe in keeping myself hydrated ..especially in these relentless summers! I keep on drinking water and somehow I end up feeling even more thirsty. I am sure it happens to all of us out there.ย 

So, we, meaning my hubby and myself choose healthy drinks over aerated ones. Not that we don’t like them..it’s just that we tend to avoid the sugar laden drinks. I believe in sipping on some coconut water, Jaljeera or a glass or chilled Kokom Sherbet is healthy as well as delicious! ๐Ÿ˜€ You’ll know what I mean when you have a look at my Minty Pomegranate Mock Mojitosย orย Tropical Iced Tea… These drinks are easy make and total party pleasers!โค๏ธ

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Green Tea is a regular feature in my household…its loaded with health benefits..keeps you energetic while it flushes out all the toxins! What better could one ask for?! ๐Ÿ‘ŒI am no dietitian…so I don’t exactly know how much does it help in weight loss..but have heard people saying it aids weight loss. We usually have a cup or two in a day..not more as we have it as a refreshing drink.

So, yesterday was a hot day as usual.. And I wanted to make some chilled & refreshing drink for my hubby to have once he’s back from work ๐Ÿ’• hence thought of doing something easy and quick with Green Tea. I know he’d like it even before he’d taste it! ย It goes like this…

Yield: 4 servings

Equipment: a sauce pan, a strainer, a stirrer, measuring cups / spoons, a knife, a grater.

Ingredients:

4 cups water

2 tbsp fresh mint leaves

1 tsp freshly crushed fennel seeds (saunf)

honey to taste to sweeten the tea (sugar can be used as well instead of honey as per your taste)

zest of 1 lemon

4 Green Tea bags (I used Tetley)

Juice of 2 lemons (add more if you wish to but the lemons I used were very sour hence didn’t need anymore)

Method:

In the saucepan, boil water, mint leaves, crushed fennel seeds & lemon zest (use the grater to zest the lemons) and sugar (if using) until the sugar dissolves. If you are not using sugar, then boil the water with all the other ingredients for 5-7 mins and remove from heat. Dip the tea bags into the water for 10-12 mins. Remove the tea bags. Let the warm concoction sit until it comes to room temperature. Strain the concoction into a jug or a large bowl to eliminate the residue from the mint leaves, fennel seeds & the lemon zest, add the honey to taste and the lemon juice. Stir well. Chill the tea for 2-3 hours. It’s done! Simply pour over ice cubes in your favourite glasses and serve!!

Shelf life: the tea keeps well for a day in refrigerator…not that it will last that long ๐Ÿ˜›

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Love,

Shreya ๐Ÿ’–

The 10 Minute Chocolate Pudding (Eggless)

ย The 10 Minute Chocolate Pudding (Eggless) is absolutely melt in the mouth delicious, easy to make and one of my go to desserts when I’m in a rush and not really in the mood to bake something ๐Ÿ™‚

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless) is so gooey and luscious, you’ll wonder if it’s full of cream and butter or even eggs! But, this pudding has no eggs or cream. Just a dash of butter!ย The 10 Minute Chocolate Pudding (Eggless) is wonderfully light and makes for great show stopper! Your guests wont stop raving and asking you for the recipe.

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless)ย can be prepped in about just 10-12 minutes and then the refrigerator can do the rest, lol!! Just cook the pudding base for 10 minutes and let it set in the refrigerator. The pudding sets in just 2-3 hours. I have garnished/ topped the pudding with some seasonal fruits and dusted some cocoa powder. Love this idea of garnish from Deeba’s IG post!

The 10 Minute Chocolate Pudding (Eggless)

I added some milk chocolate shavings. just for some texture. But you can present it as you like, some crushed nuts or chocolate chips, etc. will also taste awesome and look really nice! This pudding keeps well under refrigeration for 2 days. Just cover each serving with some cling wrap.

Let us make some yummy pudding!!

In a sauce pan, add all the dry ingredients and whisk well.

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Add the milk and whisk once again. There should be no lumps.

the-10-minute-chocolate-pudding-eggless
Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.

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You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
Take the pan off the heat, add the butter and vanilla extract.

the-10-minute-chocolate-pudding-eggless
Whisk it lightly.
Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!

the-10-minute-chocolate-pudding-eggless

The 10 Minute Chocolate Pudding (Eggless)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 15 minutes

Yield: serves 3-4

Delicious, luscious, melt in the mouth, rich, egg-free and no-bake Chocolate Pudding must be on your menu!! Just 10 minutes of prep and that's it!

Ingredients

  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 cups milk
  • 3 tbsp. cornstarch / corn flour
  • 1/4 tsp salt
  • 2 tbsp. unsalted butter
  • 2 tsp vanilla extract / essence
  • 2 tsp vanilla extract / essence

Instructions

  1. In a sauce pan, add all the dry ingredients and whisk well.
  2. Add the milk and whisk once again. There should be no lumps.
  3. Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.
  4. You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
  5. Take the pan off the heat, add the butter and vanilla extract.
  6. Whisk it lightly.
  7. Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!

Notes

Use unsalted butter. This puddings keeps fresh for 2 days in the refrigerator. I've used 2% milk.

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Love,
Shreya ๐Ÿ’ž

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Spiced Mango Popsicles

Summers or no summers …I can’t resist a Popsicle!! I enjoy my Popsicles even in the winters… So how could I ever miss out them in these hot days ๐Ÿ˜‰ LoL!ย 

I like all kinds of Popsicles..except the milky/yogurt based ones…don’t know why, but I don’t really care for those much. Kulfisย are a different story altogether …I adore themโ˜บ๏ธ…but we’ll discuss that some other time!

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Now…Mangoes! It’s raining mangoes everywhere! And I love my Alphonso so much…no summer’s ever complete without it… There are many variants out there when it comes to mangoes…but I usually don’t like any other variant ๐Ÿ˜ฌ Anyways, that’s me! I am sure there are many Alphonso lovers out there..!

Like each year, I made aam-ras to go with Puris and Parathas. Wow! Had so much fun devouring that!

Then came the good, old mango milkshake…yup enjoyed too many glasses..have lost count! ๐Ÿ˜‰ But Popsicles! Ya..now that I wanted to do! Wanted to do a twist on the classic Mango Popsicles ! And twist I did..it’s easy, quick and oh so yummy!

It’s a mildly Spiced Mango Popsicle! I have used some exciting flavours to give it that bit of warmth will take you by surprise between icy cool licks! ๐Ÿ˜›๐Ÿ˜›๐Ÿ˜› the Mr. & I ..we both liked it and I am gonna be making another batch soon! Are you ready to get yours started?! Well, here’s the easy – peasy recipe..

Yield: 6 popsicles

Equipment: a mixing bowl, Popsicle moulds.

Ingredients:

Pulp of 3 large mangoes

1 tbsp lemon juice

2 pinches nutmeg pwd

1/2 tsp chilly flakes

1 tbsp basil seeds ( Sabjaa seeds) pre-soaked in some water

6 ice cream sticks

Method:

Stir together all the above mentioned ingredients except the soaked basil seeds in the mixing bowl well. Pour it into the moulds. Then layer some of the soaked basil seeds onto each pulp filled mould and cover the moulds with aluminium foil and place in the freezer for about an hour. Next, get the moulds out, the Popsicle would have set somewhat by now but would still be slushy. Insert the sticks into each mould right in the centre. Cover & pop the moulds back into the freezer for a minimum of 5-6 hours. To unmould the popsicles , dip each mould in a bowl of water for about a minute or so, and gently pull the stick out.. And voilร ! There you have your popsicles! Ice pops! Whatever you call them๐Ÿ˜€

Tip: You could leave them in overnight too…but I don’t think they’d last that long! ๐Ÿ˜œ

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Enjoy your summers! It’s just the beginning ๐Ÿ˜†

Love,

Shreya ๐Ÿ’–

Inspired from here.

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Loaded Oreo & M&M Squares should be your go to dessert if you are an Oreo lover!! You’ll not give these a second thought before you give them a go! These are really easy to whip up and taste absolutely yummy, gooey & super fudgy. All that in about 45 minutes!!ย 

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are made with just some leftover Oreos, a large pack of M&Ms and a few other ingredients easily available in the pantry ๐Ÿ™‚ This recipe needs no beating or whipping, so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk or their favorite ice-cream shake!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares taste better than they probably sound. They have a gooey, melt the mouth yet firm texture which is absolutely addictive, if I must say so myself! The man and I, we love theseย Loaded Oreo & M&M Squares and I literally have to hide a few for myself, lol!! Almost makes me forget my Whole-wheat Fudge brownies ๐Ÿ˜‰ which are eggless if you must know. Totally drool worthy! But if you try theseย Loaded Oreo & M&M Squares, you’ll probably love them more than a brownie. Take that from me!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are perfect for game night treats or a school bake sale, perhaps for edible gifting too??!! I’ve served these slightly warm with some Vanilla Ice Cream, that makes for a scrumptious dessert. One can pair them with any ice cream of your choice but vanilla seems to work the best for me ๐Ÿ™‚ Anyways, let’s go forward with this recipe.

Preheat the oven @ 180′ C.
Line a 8″X 8″square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the parchment paper with some butter.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.

Loaded Oreo & M&M Squares
Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
After 5 mins, add the egg and sugar to the melted butter and mix it well.
Add the vanilla extract to it and mix well.
Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies along with a few MnMs and stir everything well.

Loaded Oreo & M&M Squares
Pour the batter into the prepared baking tin and flatten using a spatula.
Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.

Loaded Oreo & M&M Squares
Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set.
Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.

Loaded Oreo & M&M Squares
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
You can freeze them too for over 30 days.

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Gooey, yummy and slightly chewy, these Oreo and MnM squares are so scrumptious. They don't call for too many ingredients and come together in a breeze.

Ingredients

  • 1 cup APF (Maida)
  • 15 nos. Oreo cookies broken into pieces (I have used chocolate cream Oreos)
  • 1 cup light brown sugar / Demerara sugar
  • 1 tbsp. vanilla extract / essence
  • 1/2 cup M&Ms (or Cadbury Gems)
  • 1 stick unsalted butter
  • 1 medium sized egg @ room temperature

Instructions

  1. Preheat the oven @ 180' C.
  2. Line a 8"X 8"square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It's easier to unmould the squares later this way. Grease the parchment paper with some butter.
  3. Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.
  4. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
  5. After 5 mins, add the egg and sugar to the melted butter and mix it well.
  6. Add the vanilla extract to it and mix well.
  7. Now add the flour to the egg & butter mixture and stir until well combined. Don't over-stir the mixture.
  8. Next, add the chopped cookies along with a few MnMs and stir everything well.
  9. Pour the batter into the prepared baking tin and flatten using a spatula.
  10. Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.
  11. Bake for about 25-30 mins. When it's ready, the edges should be slightly brown and the top should be set.
  12. Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
  13. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
  14. Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
  15. You can freeze them too for over 30 days.

Notes

Use Cadbury Gems if MnM is not available. This recipe doesn't need baking powder and baking soda.

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Love,
Shreya

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Loaded Oreo & M&M Squares
Adapted from Averie Cooks!

Tropical Iced Tea

Summers for me, call for a cooling and refreshing drink! Something healthy and easy to do ๐Ÿ˜‹ like my Minty Pomegranate Mock Mojitosย ๐Ÿ‘Œ๐Ÿน they were super hit!ย 

Today I bring to you another of my homemade, easy and delicious drink that will leave you feeling refreshed! ๐Ÿ˜ It’s my Tropical Iced Tea!ย 

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As the name suggests, it obviously has a strong flavour of tea…but what brings a twist to these beauties are the sunny tropical notesโ˜€๏ธโ˜€๏ธ๐Ÿ๐ŸŽ it’s sweet and tangy! Chilled and loaded with ice cubes! What more could one ask for on a hot summer day?! ๐Ÿน

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I have used fruit juices to give it the tropical twist for my recipe, one can easily add or subtract any flavour as per their choice. But do give it a try using the ingredients I’ve used today …it’s delicious and different ๐Ÿ˜Š

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Here comes the recipe!

Yield: 6 servings

Equipment: a large heat proof bowl, a stirrer, a knife, measuring spoons.

Ingredients:

6 cups hot water

6 nos. tea bags (I used Taj Mahal tea bags)

Sugar to taste

1/2 a glass each of pineapple juice, Apple juice, tender coconut water ( I used canned juices and fresh coconut water)

Lemon slices and fresh mint leaves to garnish

Ice cubes as required

Method:

In a large heat proof bowl, add the tea bags and pour the hot water over them. Let this bowl rest for about 60- 90 mins at room temperature and then place the bowl in the refrigerator for another hour to chill and the flavour of the tea to steep perfectly. You could keep the bowl in the refrigerator even longer if you wish to make it much in advance.

Next, once the flavour of tea has steeped well, fish out the tea bags & add sugar to taste ( remember that the fruit juices and coconut water are sweet, so adjust the sugar accordingly). Add the fruit juices and the tender coconut water, stir well. Add the lemon slices and some fresh mint leaves.

To serve, in a glass, add 5-6 ice cubes, more if you like, and pour the flavoured tea over it. That’s it!!! Sit back, relax and enjoy your Tropical Iced Tea! ๐Ÿ˜‰ summers couldn’t get any better!!

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Love,

Shreya๐Ÿ’•

Mini Vanilla Cakes with Lemon Drizzle

This makes for the perfect tea cake. A light zesty, lemony drizzle adds a delicious zing to my Mini Vanilla Cakes! Invite your friends over for a cup of tea & serve these beauties….they’ll make you proud! ๐Ÿ˜Š ย 

These also happen to me my hubby’s favourite kind….they are very easy to make and extremely moist & light for an eggless cake! I have followed the same recipe I did for myย Nutella Filled Mocha Cupcakes! They are so sinful..you should have a look them too..๐Ÿ˜€

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If you are a novice at baking …I’ll suggest you begin with these! You can choose to make Mini Cakes as I have done here…or bake a proper round cake..adding the drizzle is completely up to you. This cake works as the perfect base for icing / frosting as well! See, so much out of one easy-peasy recipe! ๐Ÿ‘Œ

As to my Mini Cakes, they are shaped so, coz I found these cute little silicon moulds recently and I had to make something in them quick! What better than making something that pleases Him too! โค๏ธ

So, coming to the recipe..

Yield : 8 mini cakes / 9 -10 cupcakes / 1 8″round cake

Equipments: wired cooling rack, cake moulds, 2 mixing bowl, whisk, measuring cups /spoons.

Ingredients :

For the cake:

1 cup APF (Maida)

1 cup granulated sugar

1 ts baking soda

1/4 ts salt

1 ts baking powder

1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)

1 cup warm water

1 tb lemon juice / vinegar

1/2 ts vanilla extract

For the drizzle:

1/2 cup icing sugar

6 tsp lemon juice

Method for the mini cakes:

Pre heat the oven @ 180โ€™c.

Prepare the cake moulds / tin with some oil and dust it with flour.

In a large mixing bowl sift together flour, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter n sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 4 tbspย of the batter into each mini cake mould / pour the entire thing into the tin if making a round cake / pour 3 tbsp in each mould ย if making cupcakes. And bake for 12-15mins @ 160-170โ€™c for mini cakes / cupcakes & @ 170′ – 180’c for 25 – 30 min or until a skewer inserted in the centre of cake comes out clean if baking a round cake.

Once ready, remove the mini cakes / cupcakes / cake tin and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.

Method for the drizzle:

Mix together the icing sugar and lemon juice until there are no lumps.

Assembly:

Once the cakes have cooled completely, using a spoon or a fork pour some drizzle on each cake. You can cover them completely with the drizzle or keep it light like mine. Keeps well in an airtight jar for 2-3 days.

Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€

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Love,

Shreya ๐Ÿ˜

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone ๐Ÿ˜‰

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..๐Ÿ˜› specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! โค๏ธ๐Ÿ˜

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Barsย are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purรฉe in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / purรฉed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purรฉe in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya โค๏ธ

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5 ย days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheelsย or something healthy like a Whole wheat Chocolate Cake ๐Ÿ˜€๐Ÿ˜€

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Chocolicious Banana & Butterscotch Breakfast Bars

RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! ๐Ÿ˜€

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist ๐Ÿ˜‰

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! ๐Ÿ˜› what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now ๐Ÿ˜Š

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. Sautรฉ for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. Sautรฉ for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. ๐Ÿ˜‹ ๐Ÿ˜‹ enjoy!

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Love,

Shreya ๐Ÿ’•

Adapted from Sanjeev Kapoorย 

Cheese Crusted Garlic Bread

Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread ๐Ÿž it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? ๐Ÿ˜›

I really don’t remember the first time I had Garlic Bread…I just remember having one slice after the other and enjoying every bite…no ketchup / dips or salsas needed…at least for me. However it goes really well with my Spicy Mayo Dipย .โ˜บ๏ธ

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Garlic Bread is typically made with French Baguette…by slicing it diagonally and smearing it with some olive oil..minced garlic..some herbs and / or mozzarella or some cheddar…drooling!!!

However, I have used another recipe and made my Garlic Bread from scratch..and it’s super – duper easy! Its yummy and uses all the ingredients that are readily available in every kitchen. Besides, baking my own bread makes me all proud! ๐Ÿ˜‹ โ˜บ๏ธ Here goes the recipe …

Yield: 2 breads 7″ each

Equipments: large mixing bowl, parchment paper / aluminium foil, baking tray, measuring cups & spoons, a kitchen towel, a small bowl, a spoon.

Ingredients:

Bread:

2 cups APF (maida)

1 1/2 tbsp active dry yeast / instant yeast*

salt to taste

1/4 cup olive oil (you can use refined oil too)

3/4 cup warm water

a pinch of sugar.

1 tsp dried Italian herbs (you can use fresh herbs too)

Garlic butter:

5 tbsp softened Amul butter (salted,if you have used unsalted butter then pls season it with salt & pepper)

4 nos minced garlic cloves

1/4 tsp chilly flakes

1/2 cup grated Cheddar Cheese

1/2 tsp dry Italian herbs

Method for the Bread:

Take the warm water in a cup, sprinkle sugar and active dry yeast into it, cover it and let it prove for approx 10-15 mins (if using instant yeast, pls skip this step, add it directly to the flour and other ingredients*). Next, in a large mixing bowl add the flour, salt, dried or fresh herbs. Mix it thoroughly and make a well in the centre and pour in the frothy yeast if using the active dry yeast option along with oil. Mix everything and make soft dough. Cover it with a kitchen towel and set it aside for 1 hr 15 mins for the first proving. After 1 hr 15 mins…punch the dough down and let it prove for the second time for 45 mins. After 45 mins, shape your dough into a large bread or into two breads. Set it on baking tray which has been lined with aluminium foil / parchment paper. Set it aside for 30 mins.

Method for Garlic Butter:

Mix the butter and minced garlic and set it aside.

Assembly:

Preheat the oven @ 200’C for about 10 mins. Brush the top of the proved breads with the garlic butter and sprinkle the chilly flakes and the Cheddar, dried herbs. Bake for 25 – 30 mins or until it turns golden brown around the edges and the Cheddar will have turned crisp. Voila! There you go…๐Ÿ˜€ that wasn’t tough right?!

Serve it warm with any dips or ketchup..or if you’re like me..have them own their own!

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Happy Baking!

Love,

Shreya ๐Ÿ’•

Crispy Sabudana Wadas in Appe Pan / Crispy Sago & Potato Croquettes in Aebelskiver Pan.

Its Spring time…which marks the beginning of Chaitri Navratris…when we Hindus worship Goddess Durga for 9 days while we fast. The 9th day signifies the end of the Navratris & it’s celebrated as Shri Ram Navmi.

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So I thought I should start my fasts by making an all time favourite of mine. Something so easy, healthy and yummy!! Sabudana Wadas…or Sago & Potato Croquettes but I have chosen to make these in an Appe pan /Aebelskiver pan. Although these Wadas or Croquettes can easily be deep or shallow fried, I prefer them with as little oil as possible. Trust me, the taste won’t be compromised ๐Ÿ˜Š They are crispy on the outside and creamy and soft on the inside. Just as the deep fried ones would taste.

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One can have these Wadas / Croquettes even when you aren’t fasting (yeah, I do that a lot) ๐Ÿ˜œ they can be excellent snacks for tea times too..or for a filling breakfast.

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Let’s start with the recipe, it requires a bit of prior prepping..๐Ÿ˜€

Yield: 15-17 small Wadas / Croquettes

Equipment: Appe / Aebelskiver pan, a mixing bowl, a couple spoons & forks.

Ingredients:

1/2 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil as required

Method:

Wash the Sabudana / sago under running water till water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the Appe pan / Aebelskiver pan, add a few drops of oil in every indentation.. Make small balls with the batter and place in the pan. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with any dip / sauce of your choice. Since I was fasting, I had them with some plain curd and fruits. That simple!! ๐Ÿ˜˜๐Ÿ˜˜

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Happy fasting everyone!

Love,

Shreya ๐Ÿ˜Š

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