Anjeer Barfi/ Fig Barfi

First of all let me apologise for the bad picture. I wanted to take a better picture. But we gobbled it as soon as it was ready. We also had our friends come over so I had to give them a piece of Barfi. It is one of the simplest recipe.

Ingredients :
Figs : 8 to 9
Khoa : 1/2 cup
Slivered Almonds : To garnish
Ghee : 1tsp

Procedure :
1. Soak the figs for 7 to 8 hours till the figs swell up.
2. Heat 1 tsp oil in a pan. Keep the khoa outside at room temperature.
3. Grate the khoa and add the 1/2 cup grated khoa to the melted ghee.
4. Puree the soaked figs in a mixer  and add them to the softening khoa.
5. Cook till the ghee leaves the side of the pan.
6. Spread it on a greased plate and garnish with slivered almonds; cut them into tiny pieces.

Cheesy Garlic Bread

I was very happy once I cooked this dish. The very first time I attempted these was with one of my friend. Cooking with friends is really good as you learn new aspects of cooking. Each one has their own method. The activation of yeast takes a little time. I had tough time learning the whole process. This was my 4th attempt at making the garlic bread. 

Ingredients :

For the Bread :

Maida/ All Purpose Flour : 1 cup

Dry Yeast : 1 tsp

Sugar : 1 tbsp

Salt : 1 tsp

Water (Lukewarm) : 1/2 cup

Olive Oil : 2 tbsp

For the Stuffing :

Mozzarella Cheese : 1/4 cup

Cheddar Cheese : 3/4 cup 

Dry Basil : 1 tsp

Garlic Powder : 1/2 tsp 

Oregano : 1 tsp

Procedure :

1. Add sugar to lukewarm water, when the sugar dissolves add dry yeast till it turns frothy. (check notes).

2. In a large bowl add allpurpose flour, salt, 1 tbsp oil, and the frothy yeast water and make a dough.

3. Move the dough in another greased bowl and cover it with a damp cloth and keep it aside for 45 minutes.

4. After 45 minutes you will see that the dough has doubled in size. Punch the dough again and keep it aside for another 30 minutes. It will rise again.

5. Mix the cheese with basil leaves, oregano and garlic powder. 

6. Punch down the dough and divide it into 2 parts. 

7. Spread the dough on a rolling board and roll into a round circle and spread the cheese mixture inside.

8. Fold the circle and seal the edges with water. Do not let the thickness be too thin. (Check the image).

9. Slice them into 1 inch intervals. Preheat the oven to 350 degree faranheit.

10. With the help of a brush spread the olive oil on the garlic bread and bake the bread for 20 minutes.

11. The crust should turn golden brown. 

Notes : 

1.When you add yeast to the water, it should be lukewarm. If the water is too hot the yeast will not be activated. To make sure the temperature is right dip your index finger into the water and count to 5. If the water is very hot when you cound to five don't add the yeast. If the water is lukewarm at the count of 5 add the yeast. If the water is cold then again the yeast will not get activated. 

2. You can substitute garlic powder with freshly crushed garlic. It makes it even more aromatic.

3. Another suggestion for the stuffing is chopped spinach and american corn

Bhakravadi/ Bhakarvadi

A maharashtrian cuisine which my husband loves a lot. We usually buy this from the local indian store. And then I decided to make this one at home. And instead of frying I baked them, hence less oil is used.

Ingredients :

For the outer Cover :

Gram Flour/ Besan : 1 cup
Maida/ All Purpose Flour : 1 cup
Oil : 1/4 cup
Salt : according to taste
Turmeric Powder : 1/4 tsp
Ajwain : 1/4 tsp
Oil : For deep fry or apply on the bakarwadi's with a brush while baking

For Inner Stuffing :
White Sesame Seeds : 1 tbsp
Dessicated Coconut Powder : 2 Tbsp
Khus Khus : 1/2 tbsp
Ginger Powder : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Jeera Powder : 1/4 tsp
Coriander Powder : 1 tsp
Salt : 3/4 tsp or according to taste
Sugar (powdered) : 2 tsp
Tamarind water/ Lemon Juice : 1 Tbsp or so (To apply on the outer cover so that the stuffing sticks to the dough)

Procedure :
1. Mix all the ingredients given under outer covering with water. The dough should not be very soft. It should be a little harder than chappati dough. Keep the dough covered with a cloth and keep it aside for some time.
2. Now in the meantime mix all the inner stuffing ingredients except lemon juice.
3. Now roll the dough and spread the lemon juice on the rolled dough.
4. Now spread the inner stuffing and roll the dough. Now cut them into small pieces.
5. You can either deep fry the rolls or bake them.
6. Now preheat the oven to 350 degree Faranheit. Spread the small rolled dough pieces and brush oil on them.
7. Bake for 20 to 25 minutes. Can store them in a closed container. Can be stored upto 2 weeks.

Apply the lemon juice on the spread out dough

Spread the inner stuffing on top

Spread the rolled and cut pieces and brush oil on the baking sheet

Hara Bhara Kabab

A nutritious tikki filled with the goodness of spinach, potatoes, peas and with the aroma of roasted gram flour. I had this for the first time at a friends place. I loved it so much that I made it for a baby shower.

Ingredients :
Spinach : 2 cups
Potato : 2 (medium sized)
Green Peas : 3/4 cup
Ginger : 1 inch
Green Chilli : 3-4
Besan/ Gram Flour : 2 tbsp
Chat Masala : 1 tsp
Amchur Powder : 1 tsp
Salt according to Taste
Bread Crumbs : For rolling the tikki's
Oil : for shallow or deep fry

Procedure :
1. Boil the potatoes and green peas. Also clean and blanch the spinach.
2. Take the blanched spinach and cut into pieces.
3. In a pan add gram flour and roast till they give out nice aroma. (make sure not to burn it)
4. Add the roasted gram flour to the spinach. Add grated potato to it.
5. Make paste of ginger and green chilli and add it along with green peas, amchur powder,chat masala and salt to the potato mixture.
6. Now shape them into tikki's and roll them into bread crumbs shallow fry or deep fry the tikki's.

Peach Lassi

Who doesn't like this yoghurty drink. The best lassi I have ever had was the one in Mumbai. My dad was posted in Mumbai for a short duration. And there was a small dhaba around the corner where we stayed. I still remember the yummy drink.

Ingredients :

Peach : 1

Yoghurt : 1/2 cup

Nectarine/ Sugar : According to taste

Saffron : a pinch (optional for a rich flavor)

Procedure :

1. Peel the outer layer of peach and deseed it.

2. Now puree the peach pieces and yoghurt in the blender along with sugar/ Nectarine. Add saffron if adding and pulse for 15 seconds.

3. Serve with ice cubes and garnish with almond slivers. 

Prawns Saaru

My husband loves Prawns. And I love experimenting new recipes. This recipe would go along beautifully with rice.

Ingredients :
Prawns : 1/2 kg (Or 8-10 in no., medium sized)
Grated Coconut : 2 tbsp
Red Chillies : 3
Coriander Seeds : 1 tsp
Byadagi Red Chilli : 2 (for color)
Tamarind Pulp : 2 tsp
Onion : 1 (Finely chopped)
Turmeric Powder : 1/4 tsp
Coconut Oil : 2 tsp
Salt according to Taste

Procedure :
1. Peel and clean the prawns and marinate with turmeric powder and salt, and keep aside for half an hour.
2. In a  deep bottomed pan dry roast coconut, red chillies and coriander seeds till they give out an aromatic smell. Be careful not to burn it.
3. In the same pan heat oil and add the finely chopped onions and cook till they turn brown.
4. Once the roasted coconut powder is cooled down grind it in a mixer with the tamarind pulp.
5. Add this paste to the roasted onion paste.
6. Add water and bring it to a boil. Now add the marinated prawns and cook for 2 minutes (Prawns doesn't take much time to cook)
7. Add salt if necessary. (As you have already marinated the prawns with salt)

Chakkuli/Murukku

Another favorite snack on which I like to munch on. Easy to make but be sure you are energetic as you have to stand for a long time pressing the molds and deep frying them. The best way to cook these are as a group activity.

Ingredients :
Rava/ Sooji : 1 cup
Jeera/ Cumin Seeds : 1/2 tsp
Rice Flour : 1 cup
White Sesame seeds : 2 tbsp.
Water : 2 cups
Chilli Powder : 1 tsp
Asafoetida : a pinch
Butter : 1 tbsp
Salt : according to taste
Oil : for deep frying

 Procedure :
1. In a deep bottomed pan bring the water to a boil.
2. Once it boils add jeera, red chilly powder, asafoetida, salt and rava.
3. Cook the rava till it becomes a lumpy dough.
4. Let it cool down and add 1 cup rice flour.
 5. Now add 1 tbsp butter and sesame seeds and mix it with the rava dough.
6. Now put them into molds and make the swirl patterns.
7. Now deep fry them. Make sure to deep fry them till the bubbles disappear from the oil.
8. Cool them down and store them in air tight containers.