Sesame Gold Coin

Sesame Gold Coin (Triangle)

Sesame Gold Coin is a recipe for those who loves bread with tea or in breakfast. Adding butter to the bread and eating them creates a guilt of eating fat directly. So here is one more healthy snack with the brown bread which is baked and having veggies too. Sesame seeds are also very good for health. We can add the sesame seeds in the mixture too or we can just keep them to sprinkle from the up.

While making these bread the idea was coming in my mind is i want to make gold coin but i don't want to waste the bread or the filling so i chose the triangle shape. Hope it is ok for you to call them Coin and showing triangle. But if you want to make them round shaped then just toast the bread for 2 minutes and you have to cut them in round shape with the help of the cutter before putting the filling on it. After that you can bake it.

So here i present supperrr delicious and yummy gold coins with the detailed recipe.

Servings: 12

Ingredients:


6 Brown Bread Slices
Olive oil enough to spread
1 potato boiled and grated
1 small onion chopped finely
1 large carrot grated
half bowl grated paneer
1 capsicum chopped finely
1-2 tsp tomato sauce
1/2 tsp pepper, salt to taste
Sesame seeds (Til) to sprinkle

Method:

1. Heat 2 tsp oil. Add onions. Cook till transparent.
2. Add capsicum and carrot. Cook for 2 minutes on low flame.
3. Add potatoes, paneer, tomato sauce, salt , pepper and cook for 2-3 minutes. Keep aside.
4. Spread some potato mixture on the bread slices and press. Sprinkle sesame seeds. Press. Bake at 180 degree for 12-15 minutes till the bread turns crisp from the under side.
5. With the help of the cutter, give them shape as you want. As these are called gold coins so we should give them round shape. But to avoid wastage i gave them triangle shape.
6. Serve with chilli garlic sauce or green chutney.

Nariyal (Coconut) Laddoo

Nariyal (Coconut) Laddoo

Serves: 20

Ingredients: 

Milk - 2 litre ( I used packet milk)
Condensed Milk - 200 gms
Sugar-100 gms ( or according to taste)
Ilachi- a pinch
Dry Coconut- 250 gms
2 lemons

Method: 

1. Boil the milk and as soon as it boils then add juice of 2 lemons. You will get the paneer.
2. Strain and wash the paneer with cold water.

3. Place the paneer in a pan and add condensed milk, ilachi, dry coconut around 200 gms and mix properly until it leaves the pan.

4. Taste it and add more sugar or dry coconut if you find it less.
5. Make round small 20 balls with this mixture.
6. Now take a plate and put 50 gms of dry coconut in that then roll all the laddoos in coconut.
7. Keep the laddoos in fridge at least for 2-3 hours in fridge before serving as they will be bind properly.

Mawa Gujia

Mawa Gujia

 Does Gujias/Karanjis need any introduction ???? No....But yes for all my western readers I would like to sum it up a bit. Gujia is a sweet dumpling made with plain flour and stuffed with either Mawa / khoya or suji or semolina /dry fruits /coconut.

Please find the simplest recipe to make the soft gujias:

Makes 25-30

Ingredients :

Dough:

Maida/ All purpose flour- 1/2 kg
Suji/ Semolina- 100gms.
Soda bi carb- a pinch(optional)
Melted Ghee- until it starts binding (not more than 100 gms approx)
Cold Water

Filling:

Khoya - 250gms
Chopped dry fruits - pistachios, almond & kismis
1 cup Sugar or according to taste

Method:

For dough:

1. Sift both the flours and soda. Start adding melted ghee little at one time. Put ghee until this mixture start binding.
2. Add 1/4 cup of cold water and knead it to a stiff dough. Cover a piece of a damp muslin cloth and keep aside for fifteen minutes.

For Filling:

1. Grate khoya and put in kadai and fry on slow gas till it leaves the sides. Set aside to cool.
2. Add sugar when its little hot like we can touch with fingers and add dry fruits and sift with fingers to remove all lumps. Divide it into 30 equal parts.

For Frying:

1. Divide the dough into 30 equal parts and shape into balls. Roll out each ball into a puri.
2. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

3. Heat sufficient ghee for frying. Gently slide in a few gujia at a time, and deep fry for 5-6 minutes or till golden brown.
6. Drain on absorbent paper and store in an airtight container when completely cold.

Amrakhand Ice Cream

Amrakhand ( Ice- Cream )

Ingredients:

3/4 cup of Mango pulp
1.5 cup of hanged curd
1/2 cup sugar
1/4 tsp cardamom powder
4-5 strands of saffron
few chopped pistachios or almonds to garnish

Method:

1. Hand Curd overnight so that the extra water comes out completely.
2. Blend yogurt and mango pulp, sugar and cardamom with hand/ spoon to the smooth mixture.
3. Strain the mixture with the strainer to get the smooth texture. You can do it twice if needed.
4. Garnish with saffron & pistachios.
5. Put in freeze or freezer if you want to eat as ice-cream ( Like i did)

Poha Daliya Triangle Cutlets

Poha Daliya Triangle Cutlets

Giving food a shape change the temptation towards food. I have learnt the round shaped cutlet but this triangle idea came in my mind after thinking that how can i  make my cutlet appealing. 

You can make these cutlets according to your convenience but poha gives a great taste to these cutlets. How ever you can fill any left over breakfast inside and your husband can enjoy the surprise in the evening. Lolz...a very nice snack for evening tea. Please try it!!! Lets read the recipe now:

Servings: 13

For Dough:

Boiled and Mashed Potatoes: 4 Medium Size
Bread crumbs : 6 Pieces microwave for a minutes then crushed
Salt & red chilli according to taste

For Filling:

1 bowl Poha
1 bowl boiled daliya
Salt & red chilli according to taste
1 chopped green chilli
1tsp Chaat Masala
1/2 lemon Juice
Chopped coriander
2-3 tablespoon roasted peanuts powder

2-3 tsp of oil for shallow fry

Method: 

1. Take boiled & mashed potatoes in a bowl, add bread crumb and salt and chilli and make it as a dough until it becomes hard. Make 13 balls of the dough. Put in muslin cloth and cover.
2. Take Poha and wash it and squeeze to take out extra water. Add poha in boiled daliya. Now add salt and chilli and all other ingredients of fiiling.(green chilli, chaat masala, lemon juice, chopped coriander, peanut powder). MIx well.
3. Make 13 balls of this mixture of equal size and keep aside.

4. Now, Take the dough balls and make them like chapati with hands and fill each with the mixture of poha and daliya inside that dough and close it and give them any shape like a gave triangle shape.

5. Grease some oil on the sides of the dough to remove the patches and make it smooth. If needed put some water on the surface of the ball to make it smooth and filling should not come out from anywhere.
6. Shallow fry them on tawa with 2 tsp of oil and press them gently while cooking from both sides.

7. Put little oil while cooking if needed. It will give a crispy texture to the tikkis.
8. Serve hot with green chutney and sauce.

NOTE: We can use the left over daliya or poha for making the same.

Pina Colada Ice Cream with pineapple sauce

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice
40 ml white coconut rum ( I put coconut milk instead of rum)
Coconut Essence/ Pineapple Essence
1 tsp Lemon Juice
200 gms icing sugar
400 ml double cream
half bowl shredded cocnut

Pineapple Salsa:
1 Lemon Grass Stalk (i am using dry lemon grass)
50gms ginger
150 gms caster sugar
lemon juice according to taste (optional, i didn't use lemon for salsa)
1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:
1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:
1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.
2. Add Icing Sugar & whisk.
3. Whisk in cream till soft peaks form. Don't over-whisk.
4. Put in air tight container to freeze.

Pineapple salsa:
1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.
 for 2-3 minutes until sugar melts.
2. Add pineapple & cook for 5 mins till tender.
3. Remove pineapple & set aside.
4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.
5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:
1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.
2. Roll the ice cream in coconut crumb and pour over the icecream and serve.

quesadillas with salsa

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice

40 ml white coconut rum ( I put coconut milk instead of rum)

Coconut Essence/ Pineapple Essence

1 tsp Lemon Juice

200 gms icing sugar

400 ml double cream

half bowl shredded cocnut

Pineapple Salsa:

1 Lemon Grass Stalk (i am using dry lemon grass)

50gms ginger

150 gms caster sugar

lemon juice according to taste (optional, i didn't use lemon for salsa)

1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:

1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:

1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.

2. Add Icing Sugar & whisk.

3. Whisk in cream till soft peaks form. Don't over-whisk.

4. Put in air tight container to freeze.

Pineapple salsa:

1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.

 for 2-3 minutes until sugar melts.

2. Add pineapple & cook for 5 mins till tender.

3. Remove pineapple & set aside.

4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.

5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:

1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.

2. Roll the ice cream in coconut crumb and pour over the icecream and serve.