About Me

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A foodie. From the land of food lovers :) Loves to experiment global food and serve them to folks too. Passionate about cooking.Loves music @ any form excuse hard rock ;)...a passionate singer..chatter box..people person..passionate to be a unique person..loves photography..intrested in watching various cuisines around the world knowing other culture..loves visiting new food joints :) IT'S SAID SHARING IS JOY AND SO IAM TRYING TO EXPLORE IT!! FOOD RECIEPES ARE TO BE SHARED NOT TO BE HOLD ON :) A simple smile is all needed in life :)

Nov 25, 2016

Eggless Chocolate Cheese Cake - No Baking

Bored of baking cake. Try this chilled eggless cheese cake.

300 gms - Digestive or orange or ginger biscuits
400 gms - Cooking chocolate or any bar chocolate
300 ml    -  Pasteurized Cream
250 gms -  Cream Cheese. I used Italian Mascarpone
25 gms   -  Cocoa Powder
10 gms.  -  Coffee powder
30 gm
Cake tin

1. Powder the biscuits and mix with melted butter and spread on the bottom of the cake tin.
2. Double boil chocolate or melt it in microwave.

3. Beat cream and cream cheese into a smooth stiff batter.

4. Either ways you can layer the chocolate and cream.
5. I layered cream cheese layer over the biscuit layer.
6. On top of it added chocolate. Sprinkle cocoa powder and coffee powder as required.

7. Refrigerate for 3 to 4 hrs.
Yummy chocolate cream cheese cake is ready.
I have not added any extra sugar as chocolate and biscuits have enough sugar content.

Oct 28, 2016

Instant Coconut Balls

Unable to make a lengthy process sweet. Make this simple sweet using desiccated coconut.

500 gms - Desiccated Coconut
250 ml   - Condenssed Milk

10   gms - Kaju / Cashew Nuts pieces

1. Dry roast the coconut in a pan in low flame along with cashew nuts.
2. Add in the condensed milk and mix well.
3. Once the mixture starts leaving the sides of pan take off from the heat.
4. Immediatly role them into small portions of balls coating them with more coconut.
Here instead of condensed milk you can add in sugar and milk with equal proportions.
Note: Store it in an air tight container in a refridgerator if your are not going to serve immediately.

Masala Mathri

Masala Mathri is a Marati snack made during festivals. Similar to Namkeen family. It's a kind of masala Indian biscuit.

400 gms - Maida / All purpose flour
5     gms - Carrom seeds/ Ajwain/Omam
200 ml    - Water
Oil to deep fry
Salt to taste

Stuffing :
100 gms  - Gram flour / Chickpea flour
1     tbs    - Jeera
1     tbs    - Red Chilly powder
1     tbs    - Dry Mango Powder/Aamchoor
1     tbs    - Garam Masala (Optional)
2     tbs    - Oil
Salt to taste

1. Sieve the dough and mix carrom, water to make a soft dough.

2. Set aside covering with a wet muslin cloth for ten minutes.
3. Meanwhile, add oil in a pan to make the stuffing.
4. Once oil is hot add in jeera let it spluter. Add in gram flour and rest of the ingredients.
5. Roast it and add little water so that the flour becomes into a fine paste.
6. Take of the wet cloth from the dough and flatten it into a big chappati having 1inch thickness.
7. Place the paste over the dough and cover the paste completely pulling all corners of the dough.
8. Now slowly flatten the dough again without putting much pressure leaving 1 inch thickness.
9. Cut them into various shapes desired.

10. Heat oil on medium range and fry Mathri's.
Enjoy the Mathri's with your family.

Khaja/ Chirotie

Happy Diwali folks :)  Khaja or Chirotie is a sweet which part of Badushah or Balushahi family. 
Crispy & less sugar content sweet. Why not try  for this Diwali!!! 

400 gms - Maida or Refined flour
200 gms - Ghee or Clarified butter
50   gms - Rice flour
500 ml    - Water
200 gms  - Sugar
1     gm    - Saffron strings (Optional)
1     tsp    - Kewda/ Jasmine essence (Optional)
Oil to deep fry

1.  Sieve maida into a large bowl and  4 tbs of ghee.
2.  Mix the ghee evenly thru the maida rubbing with both your palms.
3.  Add in 100 ml of water slowly till the maida becomes a dough.
4.  Dough has to be at a nan dough consistency.
5.  If, required you can add baking soda. I have not added.
6.  Keep aside for 10 mins closing with a wet muslin cloth.

7.  Meanwhile, make a mixture of rest of ghee and rice flour into a fine paste.
8.  Keep the oil ready in a medium heat.
9.  After 10 mins remove the cloth and knead the dough for 2mins.
10.Make the dough into a lengthwise portion and cut them into 5 chunk portions.
11. Flatten each portion into a chappati shape and set aside.
12. Now take the first flattened dough over it spread the rice flour and ghee paste.

13. Place another flattened dough over it and repeat the process.

14. After the 5th dough spread the remaining paste. 
15. Role the entire dough into a big roll.
16. Cut the roll into 2inch pieces.

 17. Press lightly the dough pieces. Fry them until they turn brown. 

18. In another pan put sugar and water make 1 string consistency.
19. Put saffron and kewada essence.

20. Dip the fried Khajas into the sugar syrup and take it out drain excess syrup.