Monday, June 24, 2013

Vanilla Cookies Dipped In Chocolate - Little Hearts


I find cookies are the easiest bakes that one can opt for. I think if someone is trying their hands of baking , one thing that every beginner can cook without any fuss are cookies. There are so many flavours in cookies, but the basic method remains the same.

Earlier I have made cardamom almond and oats cookies and both of them involves same technique only the flavour is different. Recently I visited my friend Charu and I made for her vanilla cookies dipped in chocolate.

Now, what I like about these cookies is use of simple ingredients whipped together to shape. I used heart shaped cookie cutter and then dipped them in liquid chocolate. Vanilla and chocolate is such winner combination and no one can ever go wrong with its taste. The sweet aroma of vanilla and bitterness of dark chocolate compliments each other very well. Enjoy these crunchy cookies with milk or coffee (like me). Here is the recipe.


Makes: 30

Ingredients:
For Cookies
1 cup softened butter
1 cup sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups self rising flour
For Chocolate Layer
200 grams of dark chocolate
1 tablespoon butter
Some sprinkles (optional)

Method:
For cookies:
Preheat oven to 180C
Mix butter and sugar well till sugar melts and mixture becomes creamy.
Add egg and beat well. About 2 minutes
Slowly mix in flour.
Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes. If using a cookie cutter then keep the dough in the fridge for 1 hour and with the help of rolling pin, roll out the dough and cut in the shape desired.
Cool on wire rack completely.

For Chocolate Layer:
In a double boiler melt the chocolate and butter together completely till it becomes creamy.
Now take one cookie at a time and dip in the liquid chocolate and cover with sprinkles. Let it cool. (I covered some cookies half and some completely)


Notes:
If making eggless use 4 tablespoons of cold milk instead of eggs.
Grated coconut can also be added to increase the flavour.
If you can’t find dark chocolate then white chocolate also looks and taste good.
Instead of sprinkles; chocolate chips, ground nuts can also be used.

Taste:
Gooey and chocolaty.

How was your weekend? 

Thursday, June 20, 2013

Top Of My Mind :-)

There are times when some things, ingredients, vessels; basically anything from your kitchen become your obsessions and you use it for many days. I remember there was a cheese grater that I bought and I loved it so much that I started grating even onions, garlic, ginger and what not with it- it was that grater only that used to be on Top Of My Mind. Just like that, there are a few things that I am sharing with you all lovely people that have become my current favourites or obsessions.

Yellow ice cube tray:
As you all know how much I love yellow and now when it is summer here I am totally in love with this cute,flowery and bright yellow ice tray. I used it for frozen chutney (HERE) and it is also very good for jellies :)


Black Pepper-crushed and whole:
This has totally occupied my mind these days. I am putting this spicy tiny spice in almost everything I am cooking- tea, rice, parathas, and pastas. Amazing flavour and aroma :) Isn’t it?


Black and whites:
I know it is summer but some combinations are like Jodi made in heaven. Black and white is one among them. I have been using black and white plates, bowls and cups in so many of food photographs. You can see here, here and here. Black and white is such a “wow” combination.


And finally, Patak’s Chilli Pickle:
I love spicy food, the spicier the better. I tried so many pickles here in London (in vain) to satisfy my spicy tongue ;) but couldn't find the right one; until I laid my eyes on Patak’s pickle. I find this pickle irresistible. You can buy it from here.




Hope you all like this post. What are your current favourites? Anything in the kitchen/food world that has been your current obsession. Please share :)

Monday, June 17, 2013

Methi Thepla, Fenugreek Leaves Indian Flat Bread


Last week when I made Onion Stuffed Parthas, it became the most popular post on my facebook page , G+ and on my blog. I received 26 comments all saying that they love it, will try it for sure. I was on cloud nine when I got an email from a lady named Sushma saying that she loves my parathas recipes and she have tried them all, she gave me the title of ‘Paratha Queen’. Isn’t it nice when you get your readers’ love and appreciation! Ah! It is like a dream come true :-)

So, after so much of encouragement, here is it another recipe for parathas- Methi Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food. I remember we used to get methi theplas in our hostel in the breakfast and I used to love them with tea.



Methi also known as fenugreek is very healthy and is a green leafy vegetable that must be consumed in day to day life. I know in India we get methi leaves only in winters, but we are lucky to find methi here in the UK even in summers. Anyways do not worry, I will soon post on Tuesday’s tip that how you can store methi leaves fresh for the whole year (yes fresh and not dried) :-)

Methi theplas are very easy to make and do need lots of preparation. The bitter taste of methi is what makes these Indian breads so special and unique. Trust me, just roll them up and enjoy with tea, chutney or pickle of your choice.


Ingredients:
1 cup whole wheat flour/atta
1 cup gram flour/besan
1 cup chopped fresh fenugreek/methi  leaves
1 teaspoon cumin seeds/jeera
1 teaspoon coriander powder/dhaniya
½ teaspoon turmeric/haldi
1 teaspoon red chili powder/lal mirch
1 teaspoon green chilli-ginger paste/hari mirch-adrak
2 tablespoon oil
1 to 2 tablespoon curd/yogurt
salt as required
oil for frying

Method:
Wash and chop methi levees properly and strain the water.
Mix all the ingredients except curd and start kneading without adding curd.
Make s soft dough with the help of curd; just add 1 tbsp or 2 tbsp water if required.
Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then roll out 20 pedas or ball from them.
Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would a chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.
Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.
Repeat for all the dough.

Notes:
You can omit the use oil, simply use a napkin to roast the thepla. Remember no use of oil will not make the theplas last longer.
One can just use water instead of curd to knead the dough.
They are very good while travelling- just use more oil to fry them.

Serving Ideas:
There are so many ways to serve it with.. It can be eaten plain or serve with chutney, raita, any side dish or  pickle. This is perfect for breakfast; in fact for any time meal.
Again, they are very good for kid’s and husband’s tiffin box.

Tatse:
Spicy, soft and healthy 




I watched two movies in the weekend- Man Of Steel and Behind The Candelabra. What did you do on the weekends?

Monday, June 10, 2013

Instant Raw Mango Pickle-Summer Special Aam Ka Achaar. Step By Step


Every time I think of summers there is rush of school memories. I used to be so happy to think about summer vacations, playing games with friends without thinking of the home work and then summer fruits like watermelon, musk melon and the most important one mango.

My mom used to make amazing raw mango pickle in summers and we used to eat it for whole year. It is a pickle loaded with lots of spices and beautiful aroma. I surely miss that :-(. Anyways I was happy to see some raw mangoes in the local market and I called my mom to know the recipe. She advised me to make instant pickle because other one needs lots of sunlight and is a very time consuming process. 

Last year I made aam ka hing ka achar which means mango pickle with the flavour of asafoetida and it was among the popular post for a long time. I have also tried making tomato pickle which of course can be made and enjoyed in any season.

The instant raw mango pickle is sooooo simple and quick. The tanginess of mangoes is balanced with sweetness of sugar and fennel seeds are added to give that pickle taste. I stored in the fridge for 1-2 weeks and it was still fresh. Truly a delight!! Here is the recipe.


Ingredients:
2 cups chopped raw mango/kacha aam/kairi
½ teaspoon cumin seeds/jeera
1 tablespoon fennel seeds/saunf
¼ teaspoon asafoetida/hing
2 tablespoons of sugar/chini/shakkar
Salt/namak to taste
½ teaspoon turmeric powder/haldi
½ tablespoon red chilli powder/lal mirch
½ teaspoon coriander powder/dhaniya
½ glass water/pani
1 tablespoon oil/tel



Method:

Heat oil in a pan.




When the oil heats, add 1 whole red chilli.
















Then mix in of cumin seeds. Let them splutter.















Add  aseofetida
















Add fennel seeds and mix.
















Mix in half a glass of water.

















Add chopped raw mango
















Add salt.
















Add turmeric powder.
















Mix in coriander powder.
















Add red chilli powder.

















Finally add sugar and mix well.















Cover with lid and let it cook for 5-8 minutes or till mangoes become soft and mushy.
















Notes: Sugar and red chilli powder can be increased or decrease as per ones's taste.

This taste better when cold. Serve with parathas.

Taste: Tangy, sweet and spicy



Thursday, June 6, 2013

Event Annoucement And A Giveaway- Cook With Yellow. Think Summery

Summers are here guys!.. Summer means Yellow. I love yellow colour in the summer. The bright colour is so apt and suitable for this season. I was planning to do another event and after discussing with my husband we thought of having an event “Cook With Yellow”

Yes all you have to do is cook with yellow ingredients’.  Some of the examples of yellow food are corn, mangoes, dal, musk melon, lemon, bananas, pineapple, chickpeas etc etc. Yup! Put on your thinking caps and cook anything yellow. Here is the collection of my recipes which were cooked with yellow things-Lemon Cake, mango moussemoong dal pancake,  mango pickle and daal tadka.


Rules for the event-
  • Cook with anything yellow. Yellow ingredient must be the main one and not just used in garnishing.
  • Looking for fresh entries thus try out new recipes. So, no archived posts will be entertained. Your post has to between June- August 2013.
  • Multiple entries are welcome and appreciated.
  • The event has to be linked back as Cook Yellow Event announced at Merry Tummy. (Compulsory)
  • Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
  • You have to like Merry Tummy's Facebook Page and Follow Merry Tummy. (Compulsory)
  • Only after your first entry, share Merry Tummy's facebook page. In the comments section tag 5 friends and say that you like Merry Tummy. Keep your this post public in Facebook so that I can see it.(Compulsory- have to do only once)
  • Please use the linky tool to link your recipes below. (Mention the name of the dish you make and not your name.)
  • Else Send a mail to agrawal.shweta.n@gmail.com with the subject line as Cook With Yellow  and with the following details:
    • Your Name
    • Recipe Name
    • Blog Name
    • Recipe URL (Please send the Recipe URL and not the blog URL)
    • Pic of the recipe (If it is not on the blog)
  • Non bloggers are most welcome to participate. Just send me the recipe details with a click of the recipe to the above mentioned email.

Giveaway- Yes there is one giveaway. I will choose one lucky person through random.org. I will then ask the winner to choose from cookware, bakeware, cook books or kitchen accessories as prize.Once again, the giveaway is open for people who can give Indian address :) There will also be certificates for best innovative recipe, best click recipe, and participation award. 

Hope you all will like the theme. Think yellow, think summery. Send in the tasty dishes ladies :)

Wednesday, June 5, 2013

Stuffed Onion Paratha- Crunchy And Spicy


In so many of my parathas posts I have mentioned that Mr. Husband is not very fond of stuffed parathas. He prefers parathas in which I mix everything in the dough and do not stuff it, like how I did here in the mixed vegetable parathas. But yes stuffed aloo parathas are exceptional- well what can I say? Who does not love aloo parathas. Not anyone I know of :-)

My husband was away for a office trip and that is when I made these stuffed onion parathas. What I like about these parathas are the way onions gets cooked inside-soft and yet crunchy. These mini parathas are perfect to serve for breakfast, brunch and as evening or picnic snack. Why not wrap up in the foil and serve in your kids’ tiffin. Me?- I prefer them with cucumber riata.


Do give them try – They are totally worth it :-) Or look for more parathas recipes here

Ingredients:
Wheat Flour / Atta – 2 cups
Salt to taste
Water – as needed to knead the dough
Oil / Ghee to cook the Paratha
Onion/pyaz – 1 chopped Finely
Green Chilli /hari mirch– 1 chopped finely
Chilli Powder/lal mirch powder – 1 tsp
Turmeric powder/haldi- ¼ tsp
Dry mango powder/amchur- ¼ tsp
Cumin Seeds / Jeera – ½ tsp
Coriander Seeds / akkha daniya – 1 tsp



Method:

In a mixing bowl add flour, salt and mix well.Slowly add in water and make a soft dough just like chapatti dough. Apply some oil on the dough and keep aside.
Chop onions and mix salt, cumin seeds, turmeric powder, green chilli, coriander seed and dry mango powder.
Divide the dough into equal portions. Pinch the tennis size ball dough and flatten it out.Now spoon some filling in the centre and seal from all sides.
Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a slightly thick parathas.
Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some ghee on it and cook for a minute. Flip again and apply ghee and cook again. Keep pressing with the spatula till golden.
Serve hot with chutneyraita or pickle of your choice.






Notes: 
Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.
I like it spicy so I added red chilli powder as well as green chilli. Adjust as per your taste.
Do not try to roll the parthas too much else the filling will leak out. The parathas are mini and little thick.

Serving suggestions:
Serve hot with chutneyraita or pickle of your choice.
Goes well with any side dish or curry.

Monday, June 3, 2013

Kanda Poha - Bombay Style, Healthy Breakfast




Poha means flattened rice flakes –it is not only healthy but is also a very common breakfast in India. Why not? After all it is so easy to make and is also very quick. Poha is made in different styles in different parts of India. In Gujarat it is a bit sweeter and is made with lots of potatoes. One place where poha is very popular and is sold in every corner, shop and street is in Mumbai.

Just like vada pav, missal pav Kanda Poha is very famous and is preferred item in breakfast. People in Mumbai are busy and travel long distance from their homes to reach their offices. This is why they prefer having breakfast in office. There will always be vendors selling poha, idli, sabudana vada and missal pav near any office locations. 

Kanda means onion and that is what makes poha special in taste. Compared to most other Maharashtrian breakfast , poha is a relatively light dish made with roasted chillies, onions, mustard seeds and curry leaves A dash of squeezed lime gives enough moisture to dry poha and balances the taste as well.


If you ever go to Mumbai, breakfast like a Mumbaikar. Mumbai is quiet in the morning and the food is fresh ;). For classic poha-try, Hotel Vinay, Jawahar Mansion. I know I got carried away! Moving to the recipe.


Ingredients:
Thick Poha /Flattened rice :  2 cups /150 grams
Onion/pyaz/kanda : 1 large (finely chopped)
Peas/muttar- 1/8 cup
Green Chilies/hari mirch : 2 or to your spice tolerance (Slit lengthwise)
Peanuts/moongfali : 1/4 cup
Asafoetida Powder /hing: 1/2 teaspoon
Mustard Seeds /rai/sarso: 1 teaspoon
Turmeric Powder/ haldi: 1/2 teaspoon
Sugar /chini: 1/4 tsp
Curry Leaves/kadi patta : few
Cilantro /Coriander Leaves/dhaniya : · Few sprigs
Cooking Oil/tel  : 2 tsp (I used coconut oil)
Salt to taste 
Lemon juice/nimbu ras-1 tablespoon

Method:
Heat oil in a pan. Add curry leaves, asafoetida, peanuts, mustard seeds. Cook till peanuts roasts a bit.
Add onions, peas, salt and turmeric. Cook till onions and peas turn soft.
Wash poha with water on a strainer very well. Strain the excess water.
Mix poha in the cooked onion. Cook covered for 1 minute.
Lastly add lime juice and sugar. Mix well. Cook covered for another 2 minutes. Garnish with chopped coriander leaves.
Serve hot.


Notes: You can add fresh grated coconut in the end for more authentic taste.
Other veggies like potatoes, tomatoes, carrots can also be added.

Taste: Tangy, spicy and crunchy breakfast.

Saturday, June 1, 2013

Winner Announcement Of Recap Event :-)

As you all know that Merry Tummy turned 1 year this march and therefore I conducted an event at my blog called as One year Recap Event. I will like to thank each one of you for those lovely and encouraging comments. I read each comment and all of them are very special and motivating for me.  Choosing the winners was very difficult task for me thus, Mr. Husband helped me out and we have chosen 3 winner. So the winners are:


Priya from Yummy Foods. She has won Sanjeev Kapoor Snacks and Starters. She said-I love your eggless chocolate almond cake, it is very simple and easy to make and I love chocolate cake. I like many recipes which you have posted, I really stuck with which one to choose. The black forest cake is so perfect and mouth watering and you have explained really well. My list will keep growing, so I will stop with this for now.

Nilu of Kitchen Sernity. She will get Sanjeev Kapoor Vegetarian Cooking Around The World. She said- Congrats for your successful completion of a year.. After a complete tour of your blog and seeing the wonderful recipes you have shared with us. I feel it is very difficult to decide which to choose from.. I have even bookmarked a couple of recipes to try soon.. Be it your Lauki Kofta Ki Dahivali Curry or your French Crepes Cake Layered With Blueberry Sauce And Topped With Mango Mousse.. or your step by step garlic rolls.. All have left me craving to have some right now.. But if given a chance, the first recipe I would like to try would be your Spinach corn Bhaji as it is very healthy and full of nutrition.  Looking forward to more of your amazing recipes :-)

And last but by no means the least - Preety from Preety’s Kitchen. She has been the victor of Sanjeev Kapoor Simple Home Baking.  She said- First of all hearty congratulations on turning one , great milestone and wish you many more anniversaries celebrations in future with more giveaways offcourse..;)..I am so surprised in one year only it seems like you have more than 200 recipes on your blog...Cheers for that..Browsed your blog and i am liking all your recipes (that i have seen so far)..but if you want me to pick one favourite recipe then it will be Rajma Tikkis.Why:- i love recipes who have less ingredients, are less complicated , are healthy , crowd pleaser and can be make/prepared ahead of time..And your recipe meets all the requirements. Actually i never thought of making patties with rajma before.

The event was totally successful and I enjoyed reading back my own recipes and living the year again. One year was interesting and so good with all your love and comments. Thanks once again.