CornFlour Halwa Microwave method -

 

Ingredients

 

 

CornFlour-1/3Cup
Sugar  - 1 Cup
Water - 1 1/3 Cup
Ghee  - 2 Tbsp
Cucumber/Cashew/Almond seeds - few
Food Color- your choice

Method

• In a microwave safe bowl/Microwave safe glass bowl add the sugar ,water,cornflour and food color and mix well .Keep the mix in microwave HIGH for 3minutes.

•  After 3 minutes take out the bowl from the oven the mixture may look similar to the one in the first pic.Stir well and again place it in Microwave HIGH for another 3 minutes.

• At the end of 3minutes,remove the bowl from oven and add chopped nuts of your choice and ghee ,Once again mix them well,and place in Microwave HIGH for 2minutes.Once done pour the halwa mixture to the greased plate or tin .Allow the halwa to cool down and run the knife to the cooled halwa and cut them into squares and serve them.

 Pinky pink corn halwa is ready.

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Chilli Idly -

Chilli Idly

Ingredients

Left over idli - 4-5

Large Onion - 1

Green Chillies - 2 to 3

Spring Onions - 2 sticks

Coriander Leaves - few

Ginger-Garlic paste- 1.5 tsp

Red Chilli Powder - 1tsp

Soya Sauce - 1.5 tsp

Tomato Ketchup - 2 to 3 tsp

Cornflour - 1 tsp

Water - as reqd

Oil- as reqd (Here i used Hudson Canola Oil)

Sugar - 1/2 tsp

Salt - a pinch

Method

• If you have left over idlis take them and cut them in cubes.Also cube the onion's.Chop the spring onion and slit in crosswise the green chillies.Once done pour the oil(I used Hudson Canola Oil) .And fry the cubed idli's.

•  Fry all the cubed idli;s and place them in a tissue paper to let the tissue paper absorb the excess oil.In a kadai add oil and add the ginger garlic paste and saute them.Once the raw smell of the ginger garlic paste has gone off add the cubed onions.

•  Saute the cubed onions until it turns translucent ,then add the slit green chillies.Saute for atleast 30 seconds.Then add the sauces,red chilli powder,salt and sugar.Remember all the sauces have salt in it ,so add the salt accordingly.Saute for awhile.Meanwhile mix the cornflour with water and make a paste.

• Mix the cornflour paste to the kadai and mix immediately.Allow the cornflour to cook for a while,or until bubble's start to show off.Don't leave the kadai mix on without leaving a gap.Then add the fried idli's and mix well.

• Ensure the idli's are covered with the sauce mix and finally add chopped coriander and spring onions and serve.

 Serve Immediately.Enjoy crunchy Chilli Idli or Idli Manchurian.

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Red Velvet CupCake

Christmas is a week ahead,I found a lot recipes being posted welcoming the Christmas charm,so i would like to participate in this joy along with my beloved readers,so this post is a small part from my side to treat my readers.Christmas is a season of joy,where some people enjoy the low temperature,playing with the snowballs,kids sing "Jingle Bells"... which is been taught to them at school,and these kiddo's will be excited to receive their gifts from Santa.I remember my schooldays where we play chrisma and chrischild a fun game,when the Christmas is nearing.All over the world ,people enjoy Christmas celebrations and welcome the forthcoming  NewYear.

      There are a lot of recipes prepared in prior for celebrating Christmas,like cookies,cakes ,especially classic plum cake,meringues,yule logs and a lot more,today i decided to make a colorful cupcake which has red in its name.Because of the general christmas theme goes with red usually, i decided to choose a recipe that dominates red in color,So by default i chose this Red Velvet Cupcake,this was one of the recipe which i was longing to bake for a longtime,since the name velvet reflects something special about this recipe.So wanna try out this brightful recipe and to experience how this cake is different from others i decided to proceed.Let's get into the baking mood now,please join me :) .

Red Velvet Cupcake

Check the below link for the original measurements i have halved the measurements
Recipe Source:JoyOfBaking 
 
Yields-10 small Cupcakes

Ingredients-My Red Velvet Cupcake Measurement.

All Purpose Flour-70g
Baking Powder -1/8tsp or a dash
Salt- a pinch
Unsweetend Cocoa powder - 1/2 Tbsp or 5g
Refined oil- 2 Tbsp or 1/8 Cup
Powdered Sugar-6Tbsp or 1/3 Cup(Can increase or decrease according to your taste)
Egg - half (from a single egg) approx(25g)
Vanilla Essence - 1/4 tsp
Buttermilk - 60g(From 50 g buttermilk with 10g water beaten well)
Red Food Color- 1/2 Tbsp
Vinegar -1/4 tsp
Baking Soda - 1/4 tsp

I have replaced butter with refined oil you can add butter if you wish.

Method

• Sift the all purpose flour along with salt,cocoa powder and baking powder and keep aside.Meanwhile grease the cupcake liners. Preheat oven to 200 c.

•  Add red food color to the buttermilk and mix well.

•  In a separate bowl keep the sifted flour aside.In another bowl beat butter and sugar together,in my recipe i have used refined oil instead of butter,then add vanilla essence and give a mix.To that bowl add the egg and beat them well to a smooth texture.Pour the beaten oil/butter sugar mix to the sifted flour and mix well in one direction.Add the buttermilk mixture to the bowl as seen in the second pic below.Mix well and check the consistency of the batter.

•  In a small bowl add baking soda and vinegar and give a mix.Immediately pour them to the prepared batter and mix well.Immediately pour the batter to the greased cupcake liners.

•  Place the cupcake's into the oven and bake for 12-15min under 200c.

• Check whether the cupcakes are ready by inserting a skewer/wooden tooth pick to the baked cupcake ,it should come out clean.Else bake for 2-3 min more.

I have done butter-cream frosting to the cupcakes,to give the celebration look.

 My Final Red Velvet Cupcake with butter-cream frosting.

 

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Saffron Kesari

Ingredients

Roasted Rava - 1 Cup
Water - 2.5Cup
Sugar - 1 Cup
Ghee - 1 Tbsp
Roasted Cashews- few
Crushed Elaichi - 2

For Saffron Mix

Saffron strands - 4 to 5 
Milk - 4 Tbsp
Yellow Food Color- a pinch (optional)

For Roasting Rava

Ghee - 1 - 2 Tbsp

Method

• Measure your roasted rava.If not using roasted one's,heat a spoonful of ghee in a pan and add the rava till golden color.You can add upto 2 Tbsp of ghee for a single cup of rava. Transfer the rava once done. Soak the saffron strands in warm milk for about half an hour,if the saffron color is not enough you can add extra food color.In a pan add the cashews roast them with a little bit of ghee and place them separately. Crush the elaichi using a stone mortar or just give a pulse in run in your mixer.

• Add crushed elaichi to the same pan,where the cashews are roasted, and saute for 10 sec's then add the water.Let them boil.

• Add the roated rava to the boiling water and keep on stir with the other hand.Mix then well wait until they are well cooked.Once cooked add the saffron-milk solution and give a mix again.Ensure that the color is evenly spread.

• Then add the sugar and give a mix again and stir for 3 to 4 minutes in medium flame.Switch off the flame and finally add the roasted cashews and ghee and mix well.

• It's ready to serve

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Inji/Ginger Chutney

Inji or Ginger is a wonderful root ,that has a lot of medicinal values.May it be an indigestion problem or a sore throat we use ginger to overcome the problems.In Indian cuisine we generally use lot of ginger ,which helps in digesting the food we eat,while preparing non-veg menu's.Not only in food's,also in tea/chai we use crushed ginger and boil along with tea leaves ,having this ginger tea will soothe your stomach and increases the digestive power.Not only these above facts,it increases blood flow,it's a good anti-inflammatory agent and also has a lot of anti bacterial benefits.So knowing these facts our ancestors used ginger in almost all the dishes they prepare which helped them in lot of ways.Knowing these benefits  might inspire you to include ginger in all possible ways in your food.So why not a chutney variety?Instead of having the regular coconut,coriander and tomato chutney's we will see an interesting ginger chutney.

This ginger chutney is so simple to make ,there is no coconut added to it and you store them in your refrigerators for a week.Include this ginger chutney when you make Adai/lentil dosa.Ada dosa has lentils ,and lentils only in it ,which requires a lot of time to digest having this chutney to accompany them might make the digestive process faster.

Ingredients

Ginger - 100gms
Red Chilly - 3 to 4
Urad dall - 2 tsp
Tamarind - quarter the lemon size
Jaggery - 1tsp (Can increase also)
Salt - As reqd

To Temper

Oil - 1tsp
Mustard seeds - 1/4 tsp

Method

• Peel the skin of the ginger and slice them .Break the red chilly and de-seed them.In a pan add some oil and fry the ginger,separately for about 3 to 4 minutes in medium flame.Remove the fried ginger from stove and fry the red chillies and urad dall and tamarind.Saute the red chilly separately remove from fire then saute the dall and tamarind.Allow them to cool.

• Once cooled grind them in mixer without adding water first and then add water later and again grind to a smooth consistency,finally add the jaggery and give one more run in your mixer.Temper them with gingely oil and serve.

• Enjoy for your Adai dosa.

Tip

• This is a spicy and hot chutney,you can increase the amount of jaggery if the chutney is more spicy.

• Add gingely oil to temper.it gives an extra flavor.

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