Peel the skin of cucumber and grate it. Squeeze the water out of it and measure it to 1 cup. In a pan add 1 tablespoon of butter and then add squeezed cucumber. Saute until all water is evaporated, then add sugar. Once sugar melts add milk powder, Roasted Semolina and cook until desired consistency and then add fried cashews and cardamom powder and mix well and serve hot or cold.
Today's recipe is healthy twist to the regular brownie recipe. Its no ordinary brownie recipe its a bean brownie recipe a healthier version which is flour-less(Gluten free) and butter-less.Black turtle beans are small shiny variety of common bean and commonly known are Black Beans.This brownie recipe is very easy to make and needs just a blender that means no special equipment to use.Enjoy this healthier sweet treat along with you kids and if you want to make it more healthier replace sugar with honey to taste. Check out the ingredients and step for making it. I love trying new healthier versions to regular recipes like my Chickpea Chocolate Cake, Black Seed Pie, Ragi Chocolate Cake, Sweet Corn Halwa, Peas Coconut Halwa , Avocado phirni and many more...
Nutritional Value Of Black Beans (info taken from here) Black beans are very high in fiber, protein, and vitamins like vitamin A. They also contain calcium, iron, and manganese. Black beans also have high levels of flavonoids, particularly anthocyanin, which have antioxidant abilities. They also contain omega-3 fatty acid, which is considered a good form of cholesterol.Black beans are a great source of folic acid and have abnormally high levels of the rare compound molybdenum, which is very difficult to find in any other food. and are mostly used .
Level: Easy Makes: 16
1 cup: 250ml 1 tablespoon: 15ml 1 teaspoon: 5 ml
Ingredients
Black Beans: 1 cup * Sugar: 3/4 cup Cocoa Powder: 1/4 cup Chocolate Chips: 1/2 cup Baking Powder: 1/2 teaspoon Salt: 1/2 teaspoon Instant Coffee powder: 1 teaspoon Egg: 2 large Oil: 1/2 cup Vanilla Essence: 1 teaspoon *I have take 1/2 cup black beans soaked for 6hrs and cooked until they became soft and retained its shape and when measured after draining the liquid its 1 cup. [ or you can use canned black beans, simply drain the liquid and measure to 1 cup]
Directions
In the blender jar add all the ingredients except chocolate chips and blend it to smooth paste. Now add 1/4th cup of chocolate chips and gently mix with the black bean batter. Now pour the batter in greased n papered 8inch square pan and sprinkle remaining 1/4cup chocolate chips on top. Bake the brownie on 160C for approx 20mins until the brownie leaves the sides and when you touch the top it should not be sticky. Keep aside and let it cool. Slice and enjoy along with you kids.
#BlackBeanBrownies is going to the following event and the alphabet for this month is #B
Today's recipe is quick and simple to make dessert recipe with little prep. This can be made a day head and store it in fridge and can be served to yourself or guest.Stuffed bread can be stored in air tight container in fridge and the flavoured Milk is stored in another container and while serving keep the stuffed bread in the bowl and pour the flavoured milk and serve.Bread Rasmalai tastes best when it is served chilled. This month MFB challenge is to make recipes for Eid. Traditionally for this Eid Ul Fitr Crown recipe is Sheer Khurma at our place and followed by Dahi Wada to serve the guests, who come to meet after Eid prayers. Sometimes we also serve Kubani ka Meetha, Shahi tukada and for savoury puffs, biscuits and any bite size samosa's for a change. And today's Stuffed Bread Rasmalai is one more recipe added to Sweet Dish list. The only time taking part for this recipe is prepare paneer and if you skip making panner and use koya(1/2cup) instead then its a 15min cooking time recipe serving 6+ people.Check out the ingredients and steps below. Sit back and Enjoy watching how i made it 👇
Level: Easy Cook Time:25mins Straining Time: 30 mins
Preparing Stuffing: Bring milk to boil and turn off the heat and let it rest for 5 mins and then add lemon/lime juice and turn the heat one and keep stirring. The whey gets separated from the solids in 3-4 mins.Take muslin cloth and drain the whey out and run under cold water for 2-3 secs. Squeeze out the excess water, hang it to the tap or keep it under some heavy weight for 20 mins or so. Now take a pan and add paneer,sugar, cardamom powder, milk powder and milk and cook until all well combined and the forms lump. keep it aside for cooling. Preparing Flavoured Milk: Soak Saffron in 2 tablespoons of warm milk and keep it aside. Take a thick bottom pan and add milk and bring to boil and then add Evaporated Milk cook for 5 mins. Now add saffron milk, cardamom powder, sugar, chopped nuts and cook for another 5 mins and keep it a side for cooling.And then keep it in fridge for chilling n until served. Take the malai (top milk layer) aside and use it while serving. Serving: Cut each bread slice in 4 small circles. Wet the sides of the circles with little water. Take one circle add the 1/4 teaspoon of stuffing, cover this with another bread circle and seal it by press the sides. Do this for rest of the bread circles. Now for serving, take two stuffed bread circles in a bowl and then pour the flavoured milk on top such that both the bread circles are covered with milk. And garnish with malai (this is optional step) Note: Smaller the Stuffed bread circle greater is the taste. For stuffing you can use koya/mawa instead of paneer which will reduce the time n energy. #StuffedBreadRasmalai is going to be part of #MFBC19
Today's recipe is simple to make welcome drink for a party or for some sweettooth healthy treat. We can add jaggery or date paste instead of sugar to make it more healthier version. I usually make this frequently during ramadan for Iftar and store it for sehr and also for small parties as welcome drink. And Badam milk is going to be part of A-Z recipe challenge and this month challenge was to make a recipe with ingredient starting with letter A and i have chosen Almonds. I totally forgot about the challenge and when i saw a post relating to it on facebook today then i quickly made this, as i don't want to miss the first challenge. Check out the ingredients and directions below...and here is the making of Badam Milk 👇
Soak the almond overnight and then peel the skin off and blend it to smooth paste by adding little water. or Soak the almonds in hot boiling water for 15mins and then peel off the skin and blend it to smooth paste by adding little water. Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, cardamom pwdr and almond paste and saffron. Cook until the milk thickens little bit and let it cool completly and keep it fridge and then serve chilled. Garnish with chopped nuts if required. #IndianAlmondMilk is going to the following event and the alphabet for this month is #A
Today's recipe is an incredibly simple to make,quick, healthy and delicious for a party, kitty,festivals, iftar, suhoor and for some sweet treat day and it is non other than Fruit Custard. And this is my recipe which i frequently make during Ramadan as it is quick to make and have fruits and nuts to gobble up which in turn a healthy treat during Iftar and Suhoor. This month MFB challenge is to cook a recipe for Ramadan and immediate thing which i got in mind was custard. I make this so often and i never thought of capturing this simple yummy dish and posting it. So finally it is here now.... check out the ingredients and steps below.
Level: Easy Cook Time:10 mins
Cooling Time: minimum 30 mins Makes: 2-3
1 cup: 250ml 1 tablespoon: 15ml 1 teaspoon: 5 ml
Ingredients
Milk: 2 cups(500ml) Sugar: 1/4 cup Custard Powder: 3 tablespoons Cardamom pods: 2 crushed Crushed Nuts: 1/4 cups (i used almonds and cashews) --optional Fruit chopped: 1 cup ( as desired)
Directions
Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, chopped nuts. In separate bowl add custard and few tablespoons of water to form a non lumpy mixture. Once sugar dissolves then add custard water mix to the milk mixture and cook until the whole mixture turn thick keep stirring, otherwise the mixture becomes lumpy and stick to the bottom. Now turn the heat and keep the custard mix aside and keep it in fridge until custard is chilled. Just before serving add the desired fruits to the custard and serve chilled.
Today's recipe is all way from Haryana. Haryanvi cuisine is famous for its simple cooking and its mostly vegetarian.Popular dishes from Haryana include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. One of the simple recipe from haryana is Aloo Chutney Pulao and it is easy to make and delicious one pot meal. I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Seema from Mildly Indian .Check out her blog for some interesting recipes. She gave me Potato and Garam Masala as secret Ingredients and i came up with yummy aloo pulao. Check out the ingredients and steps below.
Level: Easy Total Time: 30mins Serves: 3-4
1 cup: 250ml 1 tablespoon: 15ml 1 teaspoon: 5 ml
Ingredients
Rice -1.5 cups Water - 3 cups Baby potatoes - 10 cut in half Cardamon - 2 Cloves - 4 Cinnamon stick - 1 inch Garam Masala Pwdr - 1 teaspoon Ghee - 3 tablespoons Salt to taste Green Chutney: Coriander leaves/Dhaniya patta - 1 cup chopped Mint Leaves/Podina - 25- 30 leaves Green Chilli - 3 cut (to taste) Ginger - 1 inch Water - 1 or 2 tablespoons for blending
Directions
Wash and soak the rice for 20 mins. In a blender add all the ingredients under Green Chutney and make a fine paste and keep aside. Wash and peel the potatoes and cut in half and keep aside. In pressure cooker add Ghee/Oil. Once ghee is hot add cinnamon, clove, cardamom and potatoes and fry for a minute and then add blended green chutney and fry for another minute. Now add drained rice, water, Garam Masala and salt. Mix well and pressure cook for 2 whistles. Once pressure cooker is cooled, open and mix with fork and serve hot with Raita.
#AlooPulao is going to be part of #shhhcookingsecretly for #HaryanaCuisine
Today's recipe is an incredibly simple to make tea time sweet treat called Coconut Macaroons.These are crispy and golden on outside and moist and soft inside. These are irresistible to stop at one but you can bake big batch and store for few days, and these are one of the best homemade gift to passover. If you are coconut lover and have a sweettooth then these are yum for gobbling them at any time of the day. This month MFB challenge was to cook a recipe from the blog "This Muslim Girl Bakes". She has got very lovely recipes in her blog with step by step pics and beautiful photography. As her blog represents bakes, i just wanted to try baked products and It was hard for me to decide which one to choose from her recipes but finally decided to do Coconut macaroons. I tweaked the recipe a bit, i was out of stock of Almond flakes so i used desiccated coconut instead. I totally forgot about the challenge and this is was last moment prep. Because of time constraint, I skipped the decoration too. But the recipe turned out super yummy and my elder one gobbled up few before her Gymnastic class and she said they tasted similar to store bought one. I was really happy that i did visit her recipe and tried it. Click below and enjoy the making of yumminess
Level: Easy Prep Time:10 mins
Bake Time: 15-17 Makes: 14-16
1 cup: 250ml 1 tablespoon: 15ml 1 teaspoon: 5 ml
Adapted from here
In mixing bowl add all the ingredients except Egg whites and vanilla essence and keep a side. Take another bowl add Egg whites and vanilla Essence and whisk until mixture is frothy. Now add egg white mixture to the flour mixture and mix well until well combined. Keep the mixture in the fridge for 10mins to set. Pre-heat the oven at 160c/GasMarck 3 for 10 mins. Now take a small ice cream scoop or 2 spoons and divide the mixture and scoop it up on baking tray with parchment paper. Keep the distance between the scoops. Now bake the macaroons for 15-17mins at 160C until the bottom of the macaroon turns golden brown.
Today's recipe is all way from Gujarat. Thepla/Dhebra is one of the most common breakfast or snack recipe in Gujarat.Making of Thepla is quite easy and is made with a mixture of flours,spices, yogurt and shredded vegetables. We can tell that Thepla's and Paratha's are sister but much simpler than paratha. Usually paratha's are suffed flatbreads and thepla's are thin n light flatbreads. And in thepla's we use yogurt for making the dough and in parathas water is used to form a dough.
Wheat flour -2.5 cups Boiled and Mashed potato - 1.5 cup Yogurt - 1/4 cup Ginger-garlic paste -1 tsp Chopped coriander -1 tbsp Red chili powder -2 tsp(to taste) Carom seeds/ajwain -1/2 tsp Coriander Powder - 1 tsp Salt to taste Oil - 1 tbsp Oil for frying
Directions
In a bowl add wheat flour,salt,turmeric powder,chilli powder.coriander powder, carom seeds and oil and mix well. Now add mashed potato,yogurt and ginger garlic paste and and few tablespoons of water to form a stiff dough and keep a side for 10 mins. Divide the dough into equal parts about lime size balls. On to a lightly flour dusted surface, roll out the balls into thin flat roti. Heat the tawa/pan on medium high. Once the tawa is hot, reduce the heat to minimum. Place the thepla one at a time over the heated tawa. Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.Flip it over again and apply oil on the other side.Flip it again and fry the thepla untill it is cooked on both sides and nicely browned. Repeat the process with rest of the thepla.
Serve the warm thepla with pickles, raitas and any spicy masala curry
#AlooThepla is going to be part of #shhhcookingsecretly for #GujratiCuisine
Today's Recipe is Coconut Rice. Coconut Rice is famous south Indian Rice variety. There are two ways of doing it.... one is cooking rice in coconut milk with some nuts in it and the other way is cooking the rice separately and then adding the coconut mixture. Coconut mixture is made of out of some nuts and spicy chillies. Today's version is second variation. This is easy to make use of left over rice or freshly cooked and best for lunch boxes, party side rice recipe, for travelling . If you love watching how this is made...click on the video below.
In a pan add Oil and coconut Oil, when its hot add mustard seeds . Once mustard seeds pop add chana dal,cashews,stir for 10-20 seconds. Now add Urad dal, green chillies,dry red chilli, curry leaves and Hing stir for 10-20 secs until cashews changes to light brown. Now add grated coconut and cook for 2 -3 mins and then add cooked rice and stir for 2-3 mins until rice becomes hot and mixed. Serve hot with pickle,chutney or sambar. You may also like:
Today's recipe is one of the famous breakfast/snack recipe from South India. This is know with different names in different parts like Appam,Gunta Ponganalu, paniyaram and so on. These usually made from leftover Idli Dosa batter. These are crispy on outside and soft fluffy inside.These are easy to make and made in no time. To make these We use a special pan called appam pan. You can serve Appam along with Red Capsicum Chutney,Capsicum Til Chutney, peanut,Coconut Chutney,Sambar.I served with Capsicum Sambar. I made Gunta Ponganalu with Capsicum sambar for #MFBC challenge under #breakfast category You may also like other BreakFast recipes :
Dosa Batter: 3cups Onion chopped: 1 cup Carrot: 2 medium Spinach: 1 cup(finely chopped) Chillies: 2 (finely chopped) Coriander: 1/4cup (finely chopped) Salt to taste Oil as required.
Directions
Mix all the ingredients except oil and keep a side for 5mins. Now take appam pan and pour 1/2 teaspoon of oil in each hole and then pour the batter in each hole. cover the pan and cook on both sides on medium flame. It takes 1-2 minutes on each side. Repeat the process for rest of the batter. Gunta Ponganalu(Appam) Note: Add more veggies as desired. Adjust salt to taste. You can serve Appam along with Peanut Chutney,Coconut Chutney,Sambar.
Capsicum Sambar Ingredients
Toor Dal: 1/2 cup Onion: 1 large Tomato: 2 medium Capsicum: 1 large Tamarind: 1 walnut sized Sambar Powder: 1 tablespoon Turmeric powder: 1/2 teaspoon Red Chilli Powder: 1 teaspoon(to taste) Oil: 3tablespoon Ginger Garlic Paste: 1 tablespoon Mustard Seeds: 1/2 teaspoon Cumin Seeds: 1/2 teaspoon Curry Leaves : 1 spring Salt to taste.
Directions
Soak tamarind in 1/2 cup of hot water and keep a side for 15 mins and then squeeze the pulp and throw away the husk. Keep the pulp aside. Wash the dal and pressure cook dal with 1 cup of water for 3 whistles. Once pressure is released mash the dal to smooth paste. In a pan add oil. once oil is hot add mustard seeds and once seeds pop add cumin seeds,curry leaves, onion and fry until onion turns transparent. Add ginger garlic paste,turmeric and fry until raw smell from ginger garlic is gone. Now add Tomatoes,salt,chillipowder and cook until tomatoes turn mushy. Then add Capsicum and fry for a minute.Now add Mashed Dal, Tamarind Pulp, Sambar Powder, and water(750ml to 1 ltr) and let the mixture cook for 10-15 mins until capsicum is cooked, add chopped coriander and serve hot. Capsicum Sambar Note: Adjust water,salt,chillipowder,sambar powder according to the taste and consisitency. You can serve sambar along with rice,appam,dosa ,idli,upma as a side.
#Guntaponganalu #breakfastrecipe is going to be part of #MFBC 16
