Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.

Chocolate Wafer Roll

 Ingredients:

All purpose flour - 1 cup
Powdered Sugar - 1/2 cup
Unsweetened Cocoa powder - 2 tbsp
Unsalted butter - 2 tbsp (melted)
Baking powder - 1/2 tsp
Milk - 1/2 cup
Esc - 1 tsp

Method:

• In a bowl add in flour, cocoa powder, baking powder and sugar.
• Mix well.
• Add in melted butter, esc and milk and whisk well.
• Make a lump free batter.
• Heat a pan or tawa and add 1/8 tsp of oil and spread it using tissue paper.
• Now take a tbsp of batter and spread it thin using a silicon brush.
• Cook in low flame. 
• Flip and cook both side.
• Transfer to plate and place a straw over it and roll it.
• This should be done when the crepe is hot.
• Remove and set aside.
• It will be crisp when cooled.
• Pipe in the filling of your choice and enjoy.

Orange Cranberry Scones #2

Ingredients:

All purpose flour - 140 g
Baking powder - 1/2 tbsp 
Unsalted butter - 35 g
Sugar - 25 g
Salt - a pinch
Orange Zest - 1/2 oranges
Fresh cream - 100 ml

Glaze:

Powdered Sugar - 1 cup
Orange juice - 1 1/2 tbsp
Milk - 1/2 tbsp

Method:

• In a bowl add flour, baking powder, salt and sugar.
• Add in orange zest and mix this well.
• Now add the chill cubed butter.
• Rub it well and mix with flour.
• Now add dried cranberries and mix it.
• Add fresh cream and gather the dough.
• Dust flour and roll out the dough(not too thin).
• Use cookie cutter and cut roundels.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 220 for 12-15 mins.
• You can serve it as such.
• To enhance the flavour, you can prepare the glaze.
• In a bowl add in sugar, orange juice and milk and mix well.
• Glaze the scones with prepared glaze and serve.
• Yields 10-12 scones.

Chocolate Hazelnut Icecream

 

                                          

Ingredients:

Whipping cream - 225 ml
Hazelnuts - Little 

Ganache:

Dark chocolate - 125 g
Milk - 30 ml
Fresh cream - 30 ml
Cocoa powder - 1/2 tbsp

Method:

• Chill the bowl and blade till use.
• Now roast the hazelnuts and let it cool.
• Chop it and set aside.
• Now chop the chocolate to a bowl.
• Add in hot milk to this.
• Let it sit for min.
• Then whisk well, there should be no lumps.
• Let it cool for 4 mins.
• Then add in cream and cocoa powder.
• Whisk well and set aside to cool.
• Now whip the cream to stiff peaks.
• Add in cooled chocolate mix and fold well.
• Transfer to freezer safe bowl.
• Refrigerate for 8 hours or overnight.
• Scoop and top with hazlenuts and drizzle sauce.

Variation #1:

Whipping cream - 200 g

Condensed milk - 70 g

Cocoa powder - 30 g

Method:

• Chill the bowl and blade till use.
• Whip the cream to stiff peaks, app 5-7 mins.
• Add in condensed milk and cocoa powder.
• Whisk well.
• Pour this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.