Til Sukhadi / Sesame Nut Fudge

Yield: 15 to 20 pieces

Prep Time: 15 minutes

Cook Time: 15 to 18 minutes

Cuisine: India

Ingredients:

1.      1 cup roasted, grounded sesame seeds

2.      1/2 cup roasted dry nuts powder (walnuts, almond, cashew, hazels)

3.      1/2 cup wheat flour (chapatti atta)

4.      3/4 cup clarified butter (ghee)

5.      1/2 cup sugar powder

6.      1 teaspoon cardamom powder

7.      1 tablespoon soth powder (dry ginger powder)

8.      1 tablespoon edible gum powder (goond)  

Method:

1.      Heat ghee in a heavy bottom pan, add flour to it.

2.      Roast the flour till it changes color and becomes light brown.   

3.      Now add in edible gum powder and stir consistency.

4.      Add in sesame seeds, nuts powder and soth powder, mix and roast for 1 minute.

5.      Remove the mixture from the flame.

6.      After mixture becomes little cool, Add in sugar and cardamom powder, Mix properly.

7.      Transfer mixture to the greased plate and press firmly.

8.      Let it cool completely about 3 to 4 hours than slicing into individual pieces.

9.      Store in an airtight container. It can remain fresh for 20 to 25 days.

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Eggless Almond Brownie

Ingredients:

1.      1/4 cup all-purpose flour

2.      1/2 tablespoon cocoa powder

3.      1/2 cup condensed milk

4.      1/4 cup melted dark chocolate

5.      3/4 cup ground blanched almond

6.      2 tablespoon butter soften

7.      1/4 teaspoon baking powder

8.      1/4 teaspoon chocolate essence

9.      Milk as needed

10.  Walnuts pieces

Method:

1.      Grease and line brownie pan or molds, preheat the oven to 160ºC.

2.      Sieve the flour, cocoa powder and baking powder together 2 to 3 times. Set aside.

3.      In bowl pour condensed milk, butter and melted chocolate it to make a fine, smooth paste.

4.      Mix the flour with wet mixture, add in chocolate essence then mix well.

5.      Add grounded almond powder and batter the whole mixture again.

6.      Add 1 to 2 tablespoon milk if mixture is too thick.

7.      Pour the mixture in greased brownie molds.

8.      Put walnut piece in the middle of molds.

9.      Brush brownie with water before baking so that it does not dry out.

10.  Put in the oven and bake for 15 to 18 minutes.

11.  Let the brownie cool completely serve with coffee or ice cream.

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Smiley Sandwiches

Ingredients:

1.      1 big boiled potato grated

2.      1/2 cup grated paneer

3.      1/4 cup chopped coriander leaves

4.      1/4 cup chopped mint leaves

5.      2 tablespoon cornflour

6.      1 teaspoon lime juice

7.      1 teaspoon garam masala

8.      1/4 teaspoon red chili powder

9.      1/2 teaspoon chat masala

10.  Salt to taste

11.  butter for shallow fry

12.  4 slices bread

13.  2 slices cheese

14.  Sliced tomatoes

15.  Sliced onions

16.  Sliced cucumbers

17.  Cherry tomato

18.  Tomato ketchup

19.  Mayonnaise 

Method:

1.      In mixing bowl combine potato, paneer, corn flour, coriander and mint leaves.

2.      Add in lime juice, garam masala, chili, salt and chat masala.  

3.      Mix well and make round patty, than shallow fry in medium heat. Keep aside. 

4.      Place bread slices on cutting board, cut into circles using cookie cutter or sharp knife.

5.      Repeat with slices cheese than make face using sharp knife and small round cutter.

6.      Apply butter and mayonnaise in bread slices.

7.      Close the sandwiches, apply on top ketchup than cheese slice.

8.      Decorate with cheery tomato for nose and cucumber for ears.

9.      Served with your favorite drink. Enjoy!

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Penne Pasta Salad

Ingredients:

1.      2 cups penne pasta

2.      1 cup hung curd

3.      2 cup shredded cabbage

4.      1/2 cup shredded zucchini   

5.      1/4 cup chopped sweet basil leaves  

6.      1 teaspoon lemon zest

7.      1 teaspoon lemon juice

8.      1 cup seedless grapes

9.      1 teaspoon white pepper

10.  2 teaspoon mustard powder

11.  2 teaspoon sugar powder

12.  Salt to taste

Method:

1.      Cook the penne pasta AL-dente as packet instruction. Drain and set aside.

2.      Add shredded cabbage in iced water and keep aside.  

3.      In a mixing bowl, combine hung curd and all spices, mix well.

4.      In a large bowl mix pasta, cabbage, zucchini and grapes.

5.      Throw in the hung curd, toss to combine.

6.      Refrigerate few hours then serve chilled.   

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Elbows with Red Pepper Sauce

Ingredients:

· For sauce

1.      1 red capsicum

2.      1/2 carrot

3.      1 big red onion

4.      1 big tomato

5.      1 tablespoon olive oil

· For pasta

1.      1 cup uncooked elbow pasta

2.      2 tablespoon olive oil

3.      1 tablespoon chopped garlic

4.      1 teaspoon paprika

5.      7 to 8 olives

6.      1/2 cup chopped sweet basil

7.      1/4 cup shredded green capsicum

8.      Salt to taste

9.      Oregano

10.  Parsley

11.  Parmesan cheese

Method:

1.      Fill a big pot with water and bring the water to a boil add elbow pasta and salt.

2.      When the pasta is cooked remove in strainer. (Make sure don’t over cook it should be tender but not overly soft or mushy.)

3.      Cut red pepper, carrot, onion and tomato into big size chunks.

4.      In pan heat the oil add in red pepper and sauté for 2 minutes or until little brown.

5.      Now add carrot and onion and sauté for 2 to 3 minute.

6.      Add tomato and cooked for few second.

7.      Remove this in mixture jar and make puree.

8.      Heat the oil in a pan; add garlic and sauté for few second.

9.      Add in red pepper puree and simmer over medium heat.

10.  Simmer until slightly thickened. Add in oregano, parsley, salt and basil.

11.  Cook for 1 minute than add olive, parmesan cheese, green capsicum and elbow pasta.

12.  Mix well serve with grated cheese.

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Homemade Granola Bars

This is my first attempt at homemade granola bars and I had no idea how easy it was to make your own! They are the perfect for on the go breakfast, kid’s lunch box or a long fall hike. Give these try easypeasy bars and let me know what u thinks.

Ingredients:

1.      2 1/2 cups oats

2.      1 cup coarsely chopped dried fruits and nuts

3.      1/3 cup butter or oil in room temperature

4.      1/3 cup honey

5.      1/4 cup brown sugar/ white sugar

6.      1/2 cup grated coconut fresh or dry

7.      1 teaspoon cardamom seeds

Method:

1.      Roast the oats and coconut flakes on medium heat for about 5 to 7 minutes.

2.      Roast the almond cashew and melon seeds.

3.      I added almond, fig, raisins, cranberries, dates, walnut, cashew, melon seeds, chocolate chips, dry mango and kiwi.

4.      Preheat the oven to 180º C and line a flat baking tray with parchment paper overlapping the sides.

5.      In bowl combine oats, coconut, sugar and other ingredients and mix well.

6.      Spread into the prepared pan.

7.      Use a small piece of parchment paper, press mixture evenly in pan very well.

8.      Bake for 25 to 30 minutes or until light golden brown.

9.      Let it cool for at least 2 to 3 hours before removing pan.

10.  Cut into rectangles, Store in airtight container.

Note:

1.      To make firm rectangles shape bars mixture should be press tightly while baking it.

2.      You can make bars with muesli mixture also.

3.      You can include or exclude any dried fruits and nuts of your choice or according to your kitchen pantry.

4.      Replace brown sugar with palm or white sugar.

5.      I have sweet tooth so I use 1/4 cup sugar u can reduce and use 1 to 2 tablespoon.

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Home Made Corn Tortillas

Ingredients:

1.      1 cup corn meal/maize flour

2.      1 cup all-purpose flour

3.      Luke warm water as needed

4.      1 1/2 tablespoon olive oil

5.      Salt to taste

6.      Flour to help rolling (wheat or all-purpose)  

Method:

1.      In bowl mix the flour, salt and oil.

2.      Than add lukewarm water to make smooth, soft and pliable dough.

3.      Knead the dough on a lightly greased surface.

4.      Cover the dough and give rest for 30 minutes.

5.      Now divide the dough into 10 to 12 equal parts.

6.      Roll each ball  into flat 8 inch. round disc.

7.      If the dough sticks to the rolling pin or rolling board, lightly sprinkle dry flour on both sides of semi rolled tortillas.

8.      Heat the griddle in medium heat.

9.      Place tortilla on griddle and cook for 30 seconds, turn and cook until slightly puff.

10.  Repeat with remaining tortillas, cover in zip lock bag and store in refrigerator for a week.

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Bread Tikki

A crunchy tikki make using bread, vegetables and Indian spices…It’s very easy, quick and delicious recipe.

Ingredients:

1.      4 to 5 sliced whole wheat bread

2.      1/2 cup shredded carrot

3.      1/2 cup par boiled peas

4.      1/2 cup chopped onion

5.      1/8 cup chopped coriander

6.      2 tablespoon curd

7.      1 teaspoon ginger – chili paste

8.      1/2 teaspoon garam masala

9.      1/2 teaspoon red chili powder

10.  Salt to taste & oil for deep frying

For tempering:

1.      1 tablespoon oil

2.      1/4 teaspoon asafetida

3.      1/2 teaspoon mustard seeds

Method:

1.      Crushed the bread in blander. In large bowl add carrot, onion, ginger- chili paste and mix well.

2.      Crushed the peas and mix with bread mixture.

3.      Now add all another ingredients and mix well.

4.      To temper, heat the one tablespoon oil add mustard seeds and asafetida.

5.      Fry till the seeds stop stuttering.

6.      Sprinkle this in bread mixture and mix well.

7.      Divide the mixture into equal portions and shape them into round flat tikkis.

8.      Heat the oil in deep frying pan  and fry the tikki till they turn golden brown.

9.      Serve hot with tea, coffee or ketchup.

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Homemade Piping Gel

Ingredients:

1.      1 tablespoon corn flour (starch)

2.      1/4 cup sugar

3.      1/4 cup lemon juice

4.      1/4 cup water

Method:

1.      Mix all ingredients in one small saucepan.

2.      Whisk very well make sure batter is no lumpy.

3.      Stir medium to high heat until mixture is boils and thickens.

4.      After cooled add color as desired.Put in piping bag and use it.   

Note:

Thailand weather is very hot, so I used after one hour.

But if weather is cold so you can use quickly  once its at room temp. because its  get thicker slowly.  
Store up to 2 months in refrigerated. 

Eggless Vanilla cake with Buttercream Frosting

For cake

Ingredients:

1.      2 cups all purpose flour

2.      1 tin condensed milk (397 gms)

3.      1 cup milk

4.      1 cup butter soften at room temperature

5.      1 teaspoon baking powder

6.      3/4 teaspoon baking soda

7.      1 teaspoon vanilla extract

For Butter cream Frosting

1.      1 cup butter soften at room temperature or vegetable shortening

2.      4 cups sifted confectioners ‘sugar

3.      1 teaspoon vanilla extract

4.      2 tablespoon milk

 

Method:

1.      Grease and line rectangle cake pan, preheat the oven to 180º C.

2.      Sieve the flour, baking soda and baking powder together 2 to 3 times. Set aside.

3.      Beat the butter and condensed milk until light and fluffy.

4.      Add vanilla extract to the wet ingredients and mix well.

5.      Mix the dry ingredients with the wet mixture. Mix well, the batter is too thick.

6.      Add milk and beat, the batter is not very thick it’s should be similar pancake batter consistency.

7.      Fill this in cake pan and bake them for 30 to 40 minutes or until toothpick inserted in center comes out clean.

8.      Cool the cake completely on wire rack.

9.      For the frosting, beat butter and vanilla in large bowl until light and fluffy.

10.  Now add in icing sugar beating well after each addition and scraping sides and bottom of bowl frequently.

11.  Add milk and beat until light and fluffy.

12.  Frost top and side of cake with frosting.

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