SAVOURY COOKIES |SAVOURY BISCUITS | KHARA BISCUITS

    Iyengar bakery style Khara biscuits,I wanted to try a savoury biscuit|khara biscuit for a long time, and finally i made this yesterday and it came out too good. I followed the ICC recipe for this savoury biscuits. These biscuits tasted so awesome and i can say they melted in mouth.
Check out my Eggless baking recipes.

INGREDIENTS:(yields 10 biscuits)

MAIDA	1 CUP
BUTTER	2.5 TBLSP+1/2 TSP
SUGAR	2 TSP
SALT	1/2 TSP
CUMIN SEEDS	1/2 TSP
GREEN CHILLI	1 NO.
CORIANDER LEAVES	1.5 TBLSP
YOGURT	1.5 TBLSP

METHOD:

• Beat the butter and sugar well until creamy.
• Add the yogurt to this and mix well.

• Now add the flour, salt, chopped chilli and cilantro and mix well and make this into a stiff dough.
• Do not knead this by adding too much pressure.
• Take a portion of the dough and roll it.

• Cut them into any desired  shapes using a cookie cutter. I made it into round shape by using a lid of a box.
• Grease the baking tray and place this on the tray.

• Mine yielded 10 biscuits.
• Bake this in a preheated oven at 150 degree.
• Bake for 15- 20 mins. Mine got done in 17 mins.
• The biscuit will not get brown on the top, but it will get a nice color at the bottom.

• We had this with hot cup of tea and this was absolutely awesome.

Note:

1. Increase the quantity of yogurt by 1 tblsp if the can’t get a dough consistency.
2. I didn’t add cumin seeds.
3. You can add ajwain seeds, finely chopped mint or any other herbs of your choice.
4. You can use 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour.

VEGETABLE PASTA RECIPE WITH HOME MADE SAUCE- KIDS FRIENDLY RECIPE.

As mentioned in my previous post, i am here with the recipe of Vegetable pasta made with Home made pasta Sauce. This is absolutely a kids friendly recipe and perfect for lunch box. My son will be more happy whenever i make this for him.
Check out my

• Sweet corn pasta
• Pasta primavera

INGREDIENTS:

MACARONI PASTA	1 CUP
MIXED VEGETABLES(I used  broccoli, corn,carrot)	1 CUP
CAPSICUM(CHOPPED FINELY)	1/4 CUP
OLIVE OIL	1 TBLSP
TOMATO SAUCE	1 AND 1/4 CUP
WHITE SAUCE	3/4 CUP
SALT	AS NEEDED
GRATED CHEESE	1 TSP(OPTIONAL)

• Cook the pasta as per the instructions given in the packet by adding enough salt and a tsp of oil to this.
• Chop the veggies as desired.
• When the pasta got cooked, switch off the flame and before draining the water add the chopped veggies to this and let this sit for 2 minutes.
• Now drain the water and add a tsp of oil and toss this nicely.

• In a pan, add oil and add the finely chopped capsicums to this and saute for few minutes by adding a pinch of salt tot this . Let this be crunchy.

• Now add the tomato sauce and white sauce and mix well.
• Let this boil for 2 minutes and add the cooked pasta and veggies.

• Let this mix well nicely and the sauce gets infused into the pasta.
• Switch off the flame in 2 minutes.
• Add the grated cheese (if using)at this stage and serve hot.

HOME MADE PASTA SAUCE RECIPE- TOMATO SAUCE AND WHITE SAUCE RECIPE.

Pasta sauce - Red sauce and white sauce -Recipe with video   

The very first time I was introduced to pasta by a friend after coming to Singapore 4 years back. When she was talking to me, she was telling that she made pasta for dinner and when i asked about her the recipe she told that she always makes with store bought pasta sauce. So i followed the same way and made for kids and they liked that very much. Now after few years I am so bored with this store bought pasta sauce and wanted to make on my own. The tomato based sauce i learnt from a friend and for the white sauce i followed the recipe from Tarla Dalal.
Check out how i made veg pasta recipe using this home made pasta sauce recipe.

Pasta sauce| Tomato pasta sauce

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Yields: 1 and 1/4 cup

     Tomato   4 
     Onion    2
     Garlic   4 cloves
     Green chili 1
     Red chili powder  1 tsp (reduce if you want less spicy)
     Ajwain | Omam  1/2 tsp
     Sugar  1 tsp
     Salt as needed
     Olive oil   2 tblsp
     Oregano | Italian seasoning  1/2 tsp 
                                            Video on how to make pasta sauce (both sauce)

                           

Method: 

• Chop the onions and tomatoes roughly and peel the skin of the garlic.
• In a pan, add a tblsp of oil to this and add the garlic, onion and green chilli to this and saute for few minutes.

• Now add the tomatoes to this and saute nicely in a medium flame till the tomatoes shrink nicely.
• Add ajwain seeds, salt, redchilli powder,sugar and tomato ketchup.

• Allow this to cool completely and grind into a fine paste.

• When done, again add oil in the pan and add the ground  tomato paste to the this and add the oregano powder and saute this in a medium flame for 5 minutes stirring in between. 

• Allow this to cool and store it in a airtight container and can be stored in the fridge for a week.

White sauce for pasta

  Preparation Time : 5 mins | Cooking Time : 20 Mins |Yields: 1 cup 

     Butter  1 tblsp
    Garlic  1 tblsp (finely chopped)
    Maida or millet flour  2 tsp
    Low fat milk  2 cups
   Oregano   1/2 tsp
   Black pepper  1 tsp
   Red chili flakes   as needed
   Grated cheese  1 tblsp
   Salt  as needed 
     
     

Method:

• In a pan add the butter and add the finely chopped garlic and saute for a minute.

• Add the plain flour or millet flour and saute for a very few seconds.

• Add milk to this and whisk it well.
• Stir well not to form any lumps.

• Keep it in a medium flame and stir well till it thickens.
• Once done add oregano powder, pepper powder and red chilli flakes.
• Mix it well and let this boil to get a saucy consistency.

• Add grated cheese to this.
• Mix well. Switch off the flame.
• Add salt to this. 

• Cool and store in the refrigerator for a week.

Notes:

1. For both the pasta sauce recipes i added spices as per my preference, as we all want it bit spicy.
2. You can reduce a little bit if you want it less spicy.

PUMPKIN SOUP RECIPE- HALLOWEEN SPECIAL

  The weather here is totally changed and almost throughout the day it is raining and I am down with cough and cold for two days and didn’t go anywhere out. When my kids and husband went for vegetable shopping to the near by shop, my daughter picked up a piece of pumpkin and wanted to make something on halloween day , today. First i thought of making Muffins,but when i opened my fridge, i noticed that the butter was over. So i opted for pumpkin soup as it will  be comforting for my throat.

INGREDIENTS:

PUMPKINS(CHOPPED)	2 CUPS
ONION	1 NO
GARLIC	4-5 NO
SALT	AS NEEDED
PEPPER POWDER	1/2 TSP
OLIVE OIL	1TSP
LOW FAT MILK	1/2 CUP

METHOD:

• Peel the skin of the pumpkin and chop it roughly.

• Chop the onions into cubes and peel the skin of the garlic.
• In a pan, add oil and put the garlic and onions to this and saute for 2 mins in a medium flame.

• Then add the roughly chopped pumpkins and saute for another 2 minutes.
• Now add 1 and 1/2 cup of water and cook the onion and pumpkin till the pumpkin become tender. Check it with a fork, whether they are cooked or not.

• The pumpkin gets cooked in 7-8 mins.
• Allow this to cool. Keep the extra water aside and grind the cooked pumpkin mixture into a puree.
• Now add the water which we kept aside and the milk to this.

• Boil this and add salt and pepper and enjoy a nice bowl of hot soup.

Note:

1. You can add a tsp of Oats to this while cooking the pumpkin.
2. Finely chopped roasted onions can be added on the top for garnishing.

BEETROOT CHUTNEY RECIPE

Andhra style beetroot pachadi | chutney recipe       

Hope you all had a great diwali . After having continuous treat of sweets and snacks we all wanted to have a simple food. This beetroot chutney|thogaiyal is an yummy one which i learnt from a friend and when mixed with hot rice this will taste heaven.
Also check out my

• Kovakkai chutney
• Thengai thogayal

INGREDIENTS:

BEETROOT	1 NO
CUMIN SEEDS	1/2 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
REDCHILLI	3 NO
CURRY LEAVES	A HANDFUL
GARLIC	2-3 NO
OIL	2TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Peel the skin of the beetroot and chop this into small cubes.
• In a pan, add oil and throw in the cumin seeds, redchilli,garlic, curry leaves, channa dal and urad dal.
• Saute this in a low flame till the dals turn golden brown.
• Keep this aside.

• Now add the chopped beetroot and saute this in a medium flame without getting burnt. Add a Tsp of oil in between.
• Cook for 10 mins.

• Allow it to cool. Grind this along with the dal mixture into a fine paste.

• In a pan add a drop of oil and the throw in the mustard seeds.
• When it splutters, add the ground beetroot chutney.
• Saute in a low flame for a minute.
• Transfer it to a serving bowl.
• Enjoy with rice,roti or even for dosa.

CHOCOLATE BURFI | CHOCOLATE FUDGE |DIWALI SWEET RECIPE

 
Chocolate Burfi or Chocolate fudge is a simple and easy to make sweet and trust me this will really be a treat for kids . I learnt this from my husband’s mami , and i am sending this to my kids who have diwali celebrations at school tomorrow. Try out this simple diwali sweet recipe.
Check out my

• Easy 20 minutes Mysore pak
• Easy Kesar burfi

RICE PAYASAM FROM KAILAS KITCHEN – REMEMBERING JAYASREE SATISH

  I am really struggling to find words to write this post and can’t control tears rolling down from my eyes while writing this post. As a food blogger, we all will feel happy when someone tries our recipe and tell us they enjoyed the recipe very much. But Jayasree Satish is no more with us in this moment to enjoy the happy moments. Though i know only through facebook, i always love her smile and calmness in her face. To be more honest, i visited her blog for the first time a few days back and i am amazed to see very nice collection of recipes in her blog.
I tried rice payasam from her blog and that came out super delicious and my husband was asking me to make this again. When i told him about the source of recipe even he also felt very sad. Visit Kailas kitchen for the original recipe:

INGREDIENTS:

RICE	3 TBLSP
COCONUT	1/2 CUP
MILK	1 CUP
GHEE	1 TSP
SUGAR	4 TBLSP
CARDAMOM POWDER	A PINCH
CASHEW NUT	6-7 NO

  METHOD:

• Soak the rice in water for 1/2 an hour.
• Drain the water and grind this along with coconut into a fine paste.
• In a pan, add 2 cups of water and the paste and cook it in a low flame stirring every now and then.
• when this gets completely cooked (will be ready in 5-6 mins) add the sugar and stir well till it get dissolved.
• Add milk to this and bring it to a boil keeping the flame low.Switch off the flame.
• Fry the cashew nuts in ghee and add to the kheer.
• Add cardamom powder to this. Mix well.
• This really tasted well and since i am a big fan of coconut burfi i personally relished it to the core.
• I made this on friday night as a dessert for dinner.