BAKED POTATO

Baked potato

Boiling the vegetables in water may lead to loose its minerals and nutrients. But it wont lack its nutrients when we bake the vegetables. We can add any toppings and bake the vegs and eat as it is.....

#blogging marathon under baked vegetables

Ingredients:

Potato- 1 

 salt to taste 

 Oil- few drops

Method:

Preheat the oven to 180°c. Arrange the potato in a baking tray and rub salt and oil all over. If you want any toppings you can add and bake for upto 45 mins........

MANGO TOPPING SAUCE

Mango Topping sauce

Mangoes are seasonal fruit and we cant make use of it whenever we need. But on season we will get it in bulk and sometimes we'll blink of what shall we do with this.......Our native is a mango city and we get lots n lots of mangoes during season. I made them sauce and stored in fridge now I have them in bottles and I can use them whenever I need. 

Blogging Marathon BM#59 

Ingredients:

Mango- 1cup( peeled and cut into cubes) 

   Lemon/ Orange juice- 1 tbsp 

 Sugar- 1/4 cup  

Method:

In a pan add mangoes, juice and sugar boil for 10-15 mins till it mashes well and strain them with a seive by mashing them with a spoon. Then store them in an airtight container for upto 6mths-8mths in freezer. 

From this sauce u can make juice, spread on jam, topping over cakes and in mousse etc.............

RED CHILLY SWEET SAUCE

Red chilly sweet sauce

 

     We buy many kinds of sauces available in the market.Making sauce by our own is not a big deal but have to spend time in it.We can make sauces with less effort and money. This is

the recipe of sweet redchilly sauce.This is a different kind of sauce with sweetness smell of garlic and with redchilly flakes. This post is for blogging marathon by Srivalli. #BM59

Ingredients:

Red chilly flakes-2 tbsp,grind dry redchilly into flakes

Garlic-3 pods,freshly mashed or thinly sliced

Sugar-1/2 cup

Water-1 cup

Salt to taste

Apple cider / white vinegar-1 tbsp

Method:

       In a pan add sugar and water boil till sugar dissolves add in garlic chopped,red chilly flakes and salt boil till it slightly thickens.Add in vinegar boil for sometime and cool them.Store in an airtight container. It can be stored in fridge for upto 3 months.

OLD FASHIONED DOUGHNUTS #BREADBAKERS

Old fashioned doughnuts #breadbakers

There are no other comparision with homemade doughnuts. I love to make doughnuts with yeast but I have to be patient till the yeast blooms and the dough rises. This old fashioned doughnuts is very quick and easy to make and contains not only the flour but also the potato and I have used pumpkin also to kindle the flavours.............

This post is for bread bakers, hosted this time by Holly bakers. 

Recipe source: midwestliving

Ingredients:

Potato- 2 peeled, boiled and mashed  

 pumpkin- 200 gms, peeled,boiled and mashed   

  Sugar- 3/4 cup  

Flour- 3 cups  

Eggs-2 

 Milk- 1/4 cup 

 Baking powder- 2 tbsp 

 salt- 1 tsp 

 Oil for frying

For glaze:  

  Instant coffee powder - 1 tsp 

  water- 1/4 cup

  vanilla essence- few drops

  Powdered sugar- 1 tbsp 

Method:

In a large bowl add potato mashed, pumpkin mashed mix them well add in powdered sugar blend them with a whisk becoz they will so sticky add in eggs beat well add milk too. Seive flour,baking powder and salt and add slowly to the mixture. Knead a loosen dough till non sticky and set aside for few mins.

Heat oil in a large skillet pan in medium heat and take a large amount of the dough roll and flat slightly then cut into doughnut shape. You can use a round lids for cutting doughnuts. Now fry in medium heat oil till golden brown and drain excess oil in absorbant paper. 

Mix the ing. given for glaze and pour over the doughnuts and serve...........

• Braided Holiday Stollen from A Day in the Life on the Farm
• Bran Muffins from Cali's Cuisine
• Christmas Morning Muffins from Food Lust People Love
• Christmas Morning Sticky Buns from Sara’s Tasty Buds
• English Muffins from Ruchik Ranhap
• Fruity Butter Bread from Magnolia Days
• Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
• Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
• Old Fashioned Doughnuts from Cooking Club
• Onion Bagels from Karen’s Kitchen Stories
• Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
• Overnight Belgian-Style Yeast Waffles from A Baker’s House
• Overnight Brioche Cinnamon Rolls from Hostess at Heart
• Overnight Pecan Sticky Bread from Cook’s Hideout
• Stollen Muffins from Baking in Pyjamas

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

SPINACH HOMEMADE PASTA WITH WHITE SAUCE

Spinach homemade pasta with white sauce

Pastas are my kids all time favourite. They can eat pasta daily and I will make different kinds of pastas for them. This one is homemade pasta with yummy sauce. This post is for #59 blogging marathon Day 2 

Ingredients: 

Spinach - 1/4 cup blanced and pureed 

  Flour- 1 cup

  salt to taste 

  For sauce:  

 Butter- 1 tbsp 

 Flour- 1 tbsp 

Milk- 1 cup 

White pepper powder- 1/2 tsp 

salt to taste

Method:

In a bowl add spinach puree, flour and salt mix well and knead them to a thick dough and set aside for 10 mins. Knead the dough again and roll them into thin disks and cut them into desired shapes a long strip, tiny bits, twisted pieces etc.....place them in a plate by sprinkling semolina on them. It will protect them from sticking.

Heat water in a vessel and add a pinch of salt and a tsp of oil to it. when it heats add the spinach pasta and boil for 2-3 mins. Fresh pastas will get cooked soon. When its cooked and gets glossy look drain them and set aside by tossing them with some oil to prevent from sticking.

In a nonstick pan add butter and heats till it melts down add in flour and mix them till its cooked stir continuously now remove from fire and add milk whisk them without any lumps. Cook  them in slow fire till it thickens add in salt to taste and white pepper powder mix well now gently toss in pasta into the sauce and mix well. Serve hot.............

PAKORAS AND BONDAS- HOSTING DARING COOKS

Pakoras and bondas- Hosting Daring cooks

I have join hands with daring-cooks-challenges to tell something about our Indian cusine. It made me feel special and  Indians are very fond of snacks. We like munching something with our evening Tea/ coffee. Come lets fry some pakoras and bondas to enjoy with our family.  I got this recipe from my mother which she has got from her mother.
The beauty of this recipe is that you can make possible changes with the ingredients which  available in your region. 
The flour we use to make these pakoras are basically made of gram flour. In some countries you may not get this gram flour, so you can alter this with powdered corn meal. There will be only a slight change in the texture but moreover no change in taste.

If you wish to use gram flour then you can buy them in online stores.You can make these pakoras very quickly. No need to do any preparations.

Cauliflower pakora

Servings: makes 1 bowl

Preparation time: 10 mins

Cooking time: 3-4 mins

Serve hot

Ingredients

Cauliflower- 1 cup, clean and cut into thin long strips*

Ginger garlic paste- ½ tsp

Chick pea flour/ powdered corn meal- 1/2 cup

corn starch - 2 tbsp

Paprika/ red chilly powder- ½ tsp

Garam masala- ¼ tsp

cumin powder- ¼ tsp

Water- ¼ cup

Salt- ¼ tsp

Oil for frying

Directions:

Soak the cauliflower florets in a bowl of water with a pinch of salt and turmeric powder for 10 mins, drain them and cut into thin long strips.

In a clean bowl add chick pea flour/ yellow corn flour( powdered corn meal), white corn flour, paprika/red chilly powder, cumin powder, ginger-garlic paste, garam masala and salt mix well. Add water and mix it with hands till the mixture makes a thick batter without any lumps. You can use balloon whisk to mix the batter. Set aside for 5 mins and heat ¼ th of oil in a frying pan till it reaches 200°F. Now slow down the fire into medium heat  and dip the cauliflower into the batter to coat completely, put them in oil one by one and fry them for 4-5 mins till it fries in golden brown.

Note:

1.The mixture should not be too much watery and the consistency should be sticky.

2. Heat oil in 200°F and slow down the fire when you add cauliflower or the outside will get burn and inside will remain raw.

3. The depth of oil should be 1/4th of the frying pan.

3. No need to add food colour in this but we actually add them in original recipe. The colour in paprika/ red chilly powder is well enough.

4. you can use any vegetable or meat to make these pakoras.

Cut the pieces into thin long strips

Batter to dip cauliflower

                

Recipe 2:

Chicken pakora

Servings: makes 1 bowlPreparation time: 10 minsCooking time: 5-7 mins

Ingredients

Finely minced chicken – 1 cup

Ginger-garlic paste- ½ tsp

Paprika/red chilly powder- ½ tsp

Cumin powder- ¼ tsp

Pepper powder- a pinch

Salt to taste

Turmeric powder- ¼ tsp

Chick pea  flour/ yellow corn flour (powdered corn meal)- ¼ cup

Corn starch - 1 tbsp

Garam masala- ¼ tsp*

Ajwain/ thyme- a pinch

Oil for frying

Directions:  

In a bowl add chick pea flour/ yellow corn flour ( powdered corn meal), ginger-garlic paste, paprika/ red chilly powder, cumin powder, pepper powder, turmeric powder, garam masala, ajwain/ thyme, corn starch , salt mix the powders well to combine. Add them to the minced chicken and mix well. The moisture in chicken is enough to coat the powders all over or sprinkle some water to coat the powders in chicken mixture. Set them aside for 5 mins. Fill ½ of the pan with oil and heat till it reaches 200 °F and reduce  the flame to medium heat. Take some chicken mixture and put them here and there by pinching with hands in hot oil. Fry them for 4-5 mins till it cooks well and reaches golden brown colour. You can grind the garam masala and store in an airtight container for over 6 months.If chick pea  flour isn’t available you can use corn meal by grind them into fine powder.You can keep the batter/mixture in fridge for 2-3 days. Keep them outside for an hour before frying.Enjoy the piping hot pakoras with Tea/ coffee.

This is the traditional evening snack for Indians. You can substitute and vegetables or meat to make this recipe. We south Indians will prepare this snack for lunch too. The pakoras will go well with sambhar rice and curd rice. These fritters and pakoras has its own position in a South Indian wedding meal.

NOTE:

1.      You can replace chicken with meat, fish or  shrimp.

2.      If you are using fish or shrimp avoid ajwain/ thyme and use aniseeds instead.

minced chicken

Chicken pakora

Recipe 3:RAVA BONDA ( semolina fritters)

Servings:  10-15 frittersPreparation time:  30 minutesCooking time:  3 minutes

Ingredients

semolina- 100 gms

flour- 50 gms

crushed nuts- 1 tbsp

cardamom powder- a pinch

condensed milk- 2 tbsp

sugar- ½ cup

salt a pinch

ripen banana- ¼ cup, mashed

water- ⅓ cup

Directions:

In a large bowl add semolina and water mix well and set them aside for 20 mins till the semolina absorbs water completely and bloom well. Now add in sugar,  flour, crushed nuts, cardamom powder, condensed milk, salt, mashed banana mix well with a balloon whisk without any lumps. Set them aside for 10 more mins.

Heat 3/4th of  oil in a deep fried pan till it reaches 200°c. Now use an ice cream scoop or a small ladle and pour the batter into the oil. The bondas will cook immediately and puff up gently turn them back and cook well on both sides. The flame should be in medium heat or it will crisp outside and raw inside. When the bondas fried well drain them and put them in an oil absorbent paper and serve hot……

the consistency of the batter

crispy bonda