Desi Fiesta

manjulabharathkumar@gmail.com

Masala Cone

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masala cone

 

I am really happy to post this recipe bcoz i love to innovate and try my best to create or you can say experiment with food :).. My kitchen is turning to a chemistry lab now a days trying new and unique recipes is so much fun for me ..I had these ice cream cones which i used for making a castle cake for my kidoo on her second b’day .. will surely post the images of my castle cake  in some other post . so i was wondering what should i do with the extra cones in my pantry.. hmmmmm why not top it with a scoop of ice cream and have it .. we are not big fans of ice cream but we like the cone part my hubby likes to have cone as such… thinking  hmmmm what should i do???… then popped an idea making this yummy savoury cone ..My hubby loved this  idea of savoury cone and patted my shoulders he he he … It tasted so good .   I Should thank my hubby a lot to encourage me n be a specimen for my experiments he he he he…lets see for the ingredients and method to prepare this masala cone 🙂

 
 
 
Ingredients
 

  • 2 ice cream cones 
  • 1 teaspoon butter 
  • 1 teaspoon garlic chutney 
  • 1/4 cup corn boiled 
  • 1/2 teaspoon amchoor powder 
  • 1/4 cup potato, boiled and mashed 
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon red chilli powder
  • green chutney, as needed
  • ketchup, as needed 
  • nylon sev, as needed
  • peanuts, as needed 
  • coriander, chopped
  • salt, to taste
 

 

Garlic chutney

Ingredients

  • 30 to 35 cloves garlic
  • 5 tbsp Red Chili powder
  • 5 Spoon Oil
  • 1 tsp Cumin Seed
  • Salt to taste

Method

  • Mix all ingredients and grind well.
  • In a pan heat oil and add the ground paste .
  • cook till it  leave oil on side of the pan.

Tips :

You can add more chili powder to make it spicier. You can store in air tied container for 10-12 days in refrigerator or at normal room temperature.

Green chutney

Ingredients

  • 2 cups chopped fresh cilantro
  • 1 cup chopped mint
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon green chilies, chopped
  • 2 tablespoons desiccated coconut
  • salt
  • 1/4 cup lemon juice

Method

Grind all the ingredients with a little water.

Method for preparing Stuffing:

In a pan heat oil , add the chopped onion saute till the onions are transparent  then add tomato cook them till they are mash-able . Add the red chilli pd, turmeric, coriander pd, amchoor, salt and give it a mix. Now add the mashed potatoes , corn and combine them well . Now our stuffing is ready …

Method of preparing masala cone:

Now we are all set to display our chaat ..

 

  • First take a cone and spread garlic chutney in the inner part of the cone evenly .
  • Then fill in the stuffing in the cone , let it be heaped so tat it looks like an ice cream..
  • Top it with thick green chutney, ketchup, roasted peanuts ( as shown in the picture )..
  • Sprinkle some sev ..

 

 

voila !!! Your masala cone is ready to serve 🙂 Make the masala cones just before serving so else cone will loose its crunch.. kids would love to have a savoury ice-cream in a rainy day 🙂  



Rajasthani Thali Version -1

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Rajathani Thali

RAJASTHANI  MENU

  • DAL BAATI
  • MOONG DAL DHOKLI
  • ROTI with GATTE KI SUBZI
  • LAPSI- Dessert
  • GHEVAR- Dessert
  • MALAI LASSI

Bringing  my native state  cuisine on my plate .. As they say in mawari  ” maro Marwad  ” (my rajsthani  ) food  is filled with lots of colors n flavours .  Rajasthani food is very spicy. As Rajastham frequently suffers drought people use less water and substitute it with curd or buttermilk. We used have a family trip in our summer holidays to rajasthan in our childhood  and fun part of going there is the food we get in different palce’s some place had taste onion kachori, malai kulfi, Gola, papda,ghevar,and what not yummmmm…. thanks to my mom to be a great inspiration in posting this ..

STUFFED Dal Baati

stuffed baati

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Traditional Baati are  baked dumpling made from wheat flour, I gave it twist by stuffing some moong dal filling.

Ingredients

Moong Dal :

1/2 cup Dal (split green gram dal)
1/4 tsp cumin
1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbps ginger + garlic + green chillies paste
1/4 tsp Garam Masala.

Baati

1 1/2 cup wheat flour
Salt to taste
3 tbsp butter or ghee

For Stuffing

1 cup boiled and mashed potatoes
1 small onion chopped
1 small tomato chopped
1/2 cup peas
Salt to taste ,
2 sprigs cilantro (coriander)
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dhania or coriander pd
1 tsp oil
salt to taste

Method

Dal

  •  Pressure cook the Moong Dal. In a pan heat oil , add cumin pd, Asafoetida, red chilli pd,  turmeric pd and ginger garlic+green chillies paste.
  •  Saute for 10 seconds and add the cooked Dal and about 1/2 cup water .
  • Add Garam Masala . Let it cook in low flame for about 10 minutes .

Baati :

For the stuffing

  • Heat oil in a Pan saute onion till light pink and then add tomatoes , peas saute till they cook well. Add the cumin pd, red chilli pd, turmeric pd, coriander pd, salt and mix well . Then remove from flame n let it cool , after which you can make balls of the potato masala n keep a side .
  • For the covering knead a hard dough with butter , wheat flour , salt to taste and water as required.
Baati
  • Mix all the ingredients n make a stiff dough . Then take a small ball of dough , roll it to make sufficient surface for the potato stuffing to get covered and seal the Baati with the open ends. Preheat the oven @ 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface. The baati’s are immersed in ghee, so that they absorb most of the ghee . However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked baati and serve with Dal on side.
Moong Dal Dhokli
For daal
1 cup moong daal
1 tbsp chana daal
1 onion chopped
1/2 cup coriander leaves chopped
1-1/2 tsp red chilli pdr
1/2 tsp haldi pdr
1-1/2 tsp salt
1/4 cup ghee
For dhokli
2 cup wheat flour
1 tsp red chilli pdr
1 tsp salt
1 tsp red chilli pdr
1/2 tsp cumin seeds
1/2 garam masala pdr
1 tsp ghee
water to knead dough
Method
  • In a bowl add all the ingredients captioned under dhokli except water, Use your hands & knead by adding little water gradually to form a not too soft and slightly tight dough.
  • Make  small  round  balls of half the size of lemon. press balls within palm & make a hole in the center  to form a thick disk with a see through hole in centre. To the same for the remaining dough.
  • Mix both daals and wash them in water 2 -3 times.
  • In a heavy bottomed pan heat 1/4 cup ghee.
  • Add ginger garlic paste & saute.
  • Cook for 1 minute & add salt, red chilli pd & haldi..
  • Now add 2 glass of water, stir & add washed daal.Bring to boil
  • After the daal water starts boiling add dhokli in boiling mixture one by one.
  • Once all dhoklis are added to the mixture. cook open in sim flame for 20 minutes or pressure cook till 2-3 whistles.
  • After it gets cooked add boiling water if required. garnish with garam masala & chopped coriander leaves.
  • Serve with finely chopped onions &  fresh lemon juice
GATTE KI SUBZI
For Gatte
Besan (Chick Pea Flour) – 1 cup
Haldi (Turmeric Powder) – 1/2 tsp
Mirch (Red Chilli) Powder – 1/2 tsp
Ajwain (Carom Seeds) – 1 tsp
Dhaniya (Coriander) Powder – 1/2 tsp
Sal – as per taste
Dahi (Yogurt) – 1/4 cup
Oil – 1/8 cup
For Gravy
Ginger – 1 inch piece grated
Garlic – 4 cloves crushed
Dahi (Yogurt) – 1 cup
Dhaniya (Coriander) Powder – 1 tsp
Jeera (Cumin) Powder – 1 tsp
Mirch (Red Chilli) Powder – 1 tsp
Amchur (Mango Powder) – 1/2 tsp
Garam Masala – 1/2 tsp
Rai (Mustard Seeds) – 1 tsp
Jeera (Cumin Seeds) – 1 tsp
Salt – as per taste
Oil – 2 tsp
Method
For gatte :
  •  Mix all dry masalas in besan
  • Add oil to the besan and mix
  • Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
  • Make it into a firm dough (firm enough to roll it into cylinderal shapes
  • Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
  • Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
  • Now, add the gatte in the boiling water. They should be fully merged in water.
  • It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
  • After the gatta gets cooked , drain them . You can use the drained water to thicken the  sabzi or gravy .
  • Cut about 1/2 – 1 inch thick gatte at an angle (based on how big you would like them).
For Gravy
  • In a bowl add all the listed dry spices or masalas  (except salt, add salt at the end as needed) to dahi/curd and mix it well till smooth.
  • Take a wide pan, add oil
  • Add rai, jeera and let them splutter
  • Now, add ginger and garlic and fry for a minute
  • Add the dahi and mix till the gravy starts boiling and separating oil
  • Now, add the gatte pieces in it, cover and cook for 5 more min.
  • Add saved water (and more) as needed.
  • The sabzi is ready !!!
Serving
This is best served with either ghee roti or paratha. It is preferred to eat with ghee roti though more than paratha.
LAPSI
This fabulously tasty Rajasthani sweet features the goodness of broken wheat and the tantalising aroma of cardamom. It Tastes really when it is  served hot..This dessert is served to goddess on first or last day of navratri or any ritual festival celebrated in rajasthan.
Ingredients
1/2 cup broken wheat (dalia)
1/2 cup brown sugar / powdered jaggery
1/2 tbsp cardamom (elaichi) powder
3 tbsp ghee
For The Garnish
a few  pistachio
Method
  • Heat the ghee in a non-stick kadhai, add the broken wheat and cook on a slow flame, for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously
  • Add 2 cups of warm water and cook on a high flame till the water starts boiling.
  • Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.
  • Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates.
  • Serve hot garnished with pistachio
Handy tip:
If you make the lapsi in advance, before serving add 2 tbsp of milk to the lapsi, mix well and reheat it for 2 minutes.
GHEVAR
 A wildly popular dessert that‘s found at any Rajasthani wedding and at sawan ki teej. This sweet is specially made for raksha bandhan when sister tie rakhi on their brothers arms and give sweet, well ghevar is the sweet given to their brother’s .
Ghevar
Ingredients
For syrup
1 cup water
2 cup sugar
For ghevar
1/2 cup ghee (solidified)
2 cup maida
2 cup water
1/2 cup milk
A pinch saffron
1/4 teaspoon yellow food color
ghee for frying
Method
 For syrup:
  • Heat sugar and water together in a pan. Boil it till 1 thread consistency.
  •  To check single thread consistency: put a drop of sugar syrup on your thumb and touch drop with forefinger. When you pull both the fingers apart, a single thread of syrup should form without breaking
For ghevar

  •  In a large round bowl, take solidified ghee and churn/whisk it till it turns white.
  •  Soak saffron in 1 tablespoon of milk. Add maida, then water and milk to the mixture. Adding saffron and yellow color to mixture will make it light yellow in color. Avoid any lump in the mixture.
  •  Heat ghee in a deep pan. Slowly pour the above mixture into the center of pan. The mixture will sink down first and then start collecting on the side of pan.
  •  Once all the mixture is poured into the pan, lower down the heat to medium high. Let it cook till light brown.
  •  Take it out and keep it on paper towel, so that excess ghee will drain out.
  • Dip it in sugar syrup and remove it .Garnish it with dry fruits and cardamom powder.
MALAI LASSI
Ingredients
  • 2 cup Yogurt (curd)
  • 3 cups Water
  • 1/2 cup Sugar
  • 1/2 tsp Rosewater (optional)
  • 2 Tbsp. Fresh malai
  • 4-5 cubes Ice
  • saffron strands for garnish
Method
  • Blend together yogurt, water, ice and sugar together.
  • Now add rosewater and mix well.
  • Garnish with Fresh malai and kesar serve chilled.
  • Instead of malai you can use 3 Tbsp of fresh cream while blending the lassi.

 

Mango Badam Halwa

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MANGO BADAM HALWA

 

mango badam halwa

This recipe is  kid friendly and kids will carve for it if they r sweet lover.  My daughter who is not a sweet lover but still she liked this because of the heavenly taste . Badam are really good for kids as it contains very high Omega-3, should be included in your child’s diet if u want to raise a smarter kidoo 🙂  .. my mother used to tell me badam had with kali mirch (whole black pepper ) is so very good for our brain’s. I love to include fruits in my sweets and experiment different flavors, this makes the dish unique .

Ingredients

Badam- 1/2 cup heaped
Mango puree- 1/4 cup (thick puree)
Sugar- 1/2 cup heaped
Ghee (clarified butter)- 1/4 cup
Saffron strands – 1 pinch
Elachi powder – 1/2 tsp
Milk- 1/4 cup

Method

  • Soak the badam over night or 3-4 hours . peel the skin off n grind the badam with milk to a very smooth paste .
  • Heat a nonstick pan or a heavy bottomed pan add sugar and 1/4 cup water to the pan .After the sugar gets dissolved completely simmer the heat and add the ground paste to the syrup and mix it continuously to avoid lumps .
  • Add  mango puree ,saffron soaked in warm milk , elachi. keep on stirring for 4 – 5 mins.
  • Add ghee in regular intervals 1 tsp at a time and stir it well till it leaves the sides of the pan and is no more sticky in consistency .
  • Transfer it to a greased plate or a bowl . serve warm .

 

 

 

Tips
  • After your halwa cools down it gets thickened a little bit cool the mixture a bit and then have it  .If u feel that your halwa is still sticky then you can stir them again  in the pan and add some more ghee to it for getting the right consistency.
  • Halwa’s  consistency will be better if you cook them in medium heat throughout.

 

Eggless Pineapple Upside Down Cake

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Hi Friends ,

 

             Today ‘s menu is a cake…Cakes are perfect dessert for any occasion  , Baking is my new venture and i just love to bake . Today’s dish is an american traditional  “Pineapple Upside Down cake” and i have made it indo -american  how? .. You will  know after reading this recipe ..

Ingredients :

Eggless Pineapple upside down cakeAll purpose flour – 2 cup
Corn flour – 2 tbsp
Butter at room temperature – ½ cup
Condensed milk (one can) – 1 can
Baking powder – 2 tsp
Baking soda – 1 tsp
Powdered sugar – ½ cup

Pineapple essence – few drops (optional)

For fruit arrangement at the bottom
Butter – 2 to 3 tea spoon
Jaggery powdered – ½ cup
Pineapple slices (cut into circles) – 4 no
milk / pineapple juice – 2 -3 tbsp

Method

  •  Cream together butter, powdered jaggery and spread evenly in the bottom and sides of greased baking dish.
  • Arrange your pineapple slices at the bottom above the creamed jaggery .
  • Sieve together all purpose flour, corn flour, baking soda, baking powder, salt and powdered sugar.
  • Beat well butter, condensed milk, pineapple essence and mix with sieved flour-sugar mix; add chopped pineapple pieces and mix well.
  • If you feel the batter is thick, add about 2 -4 tbsp of milk or pineapple juice. Now its time to pour the mix in the greased and pineapple arranged tray carefully.
  • Tap the cake tin once to remove the air bubbles if any.
  • Bake at 180 degree Celsius for 40 to 45 minutes.Again the temperature may vary according the oven you are using.
  • Insert a tooth pick to check weather it is baked fully.If the toothpick comes clean then your cake is done. Cool well and invert the cake on your serving tray.
  •  The yummy looking Eggless Pineapple Upside Down Cake is ready. Cut and serve.
  • Garnish it with cherry or strawberry or red grapes any thing u like.
  

 cutaway section of the cake

 

 

 

 Tips:

  • In traditional pineapple cake they add brown sugar instead of jaggery , i have added jaggery to give a Indian touch .If you have brown sugar available in your pantry then you can use it.
  • You can even add glazed cherry in between the pineapple circles while arranging the pineapple circles in the baking tray (this is before baking) . This gives a pleasant eye appeal  to you dish .
Enjoy this recipe n post me your feedback…