Tag Archives: almonds

Kesari Angoori Rasmalai

***Picture Heavy Post***

Kesari Angoori Rasmalai
Kesari Angoori Rasmalai

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Look at the gorgeous Golden yellow color
Look at the gorgeous Golden yellow color

Hi Friends,

As I had announced on November 30 regarding my participation in the Food Advent Calendar Event 2017, today I am back with my chosen recipe on my assigned date :). When I got this opportunity for Advent Calendar & I had to choose a spice which I would be using – I immediately chose Saffron aka Kesar & the cuisine as desserts because I love trying different desserts at home.

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Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. As a spice, Saffron is the most expensive spice in the world. A pinch of the spice can be added to soups, stews, risotto and rice dishes, as well as to any tomato-based sauce. Saffron is considered an especially good addition to seafood dishes, such as paella and bouillabaisse. Saffron is used in dishes ranging from the jeweled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed uses for saffron is in the preparation of the Golden Ham, a precious dry-cured ham made with saffron from San Gimignano.

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Saffron has a very unique, rich & delicate flavor and it is used extensively in Indian desserts. It lends a beautiful luminous yellow-orange color to the desserts specially the milk based desserts. Saffron is widely used in Persian, Indian, European, and Arab cuisines. I personally love to add saffron in my desserts because it makes even a simple dessert look gorgeous & festive.

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For this Event, I chose one of my favorite Indian desserts – Angoori Rasmalai; and gave it a saffron-y taste and color. Soft and spongy small cottage cheese dumplings dunked in creamy saffron flavored thickened milk, garnished with dry fruit slivers and saffron strands is apt to be included in the Event. For this rasmalai, I used store bought small sized rasgullas instead of homemade ones. These are easily available at any sweets shop in Delhi. This is a super quick method to make homemade rasmalai & enjoy this delicious dessert in no time. This super simple hack procedure was shared on Facebook by a very dear friend and an amazing cook, Renu Kochhar Nagrath of Renu’s Kitchen Delights fame. I adapted her recipe & tweaked it a bit to make the rasmalai creamier & saffron-y in taste.

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See the sponginess.. Yumm..!!
See the sponginess.. Yumm..!!

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Do try this Angoori rasmalai; and for the recipe, you’ll need:

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Preparation Time: 10 mins.

Cooking Time: 30 – 40 mins.

Passive Chilling Time: 6 – 8 hours

Serves: 4 people

Ingredients:

  • 200 gms small sized rasgullas (I used market-bought, available at any sweet shop)
  • 1/2 litre full cream milk
  • 2-3 pieces of saffron/kesar barfi (I used market-bought, available at any sweet shop)
  • A good big pinch of saffron soaked in warm milk
  • ½ tsp Cardamom powder
  • A few slivers of almonds
  • A few unsalted pistachios, coarsely shopped

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Preparation Method:

  1. Grate saffron barfi and keep aside. Boil milk in a heavy bottomed pan on medium to low flame for 10 mins.
  2. Once the milk boils, add the grated barfi in milk, mix well and boil further till it reduces to 2/3rd of its quantity. Leave the milk to cool a bit.
  3. When the milk is still warm but not hot, add all the small sized rasgullas in it and leave them covered for at least 10 minutes. During this time, the rasgullas will absorb the milk and become soft.
  4. After 10-15 mins, squeeze the rasgullas and transfer in the serving dish. This step is done to release all the extra sweetness out of them into the milk as we have not added any sugar in the milk.
  5. Do the taste test at this step to check the sweetness in the milk as per your preference. In case you want, you may add a bit of sugar as per your taste preference. I didn’t feel the need to add more sugar as the sugar from barfi & rasgullas were sufficient as per our preference.
  6. Now, add the saffron milk and cardamom powder in the sweetened milk and mix well. The color of the milk will turn golden yellow as soon as you add saffron milk.
  7. Finally, pour the milk into the serving dish in which we have kept the squeezed rasgullas and make sure they soak properly in the milk.
  8. Garnish with a few more saffron strands, almond slivers and chopped pistachios. Chill in the refrigerator for about 6 – 8 hours.
  9. Your perfect Angoori Rasmalai is ready to be served and enjoyed chilled.

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Source of Information: https://en.wikipedia.org/wiki/Saffron

https://www.nutrition-and-you.com/saffron.html

https://www.livestrong.com/article/402444-common-uses-saffron/

https://en.wikipedia.org/wiki/Saffron_(use)

Thanks for reading..!!

Paneer-Stuffed Spinach Kofta in Makhani Gravy

Paneer Stuffed Spinach Koftas in Makhani Gravy
Paneer Stuffed Spinach Koftas in Makhani Gravy

Hello Everyone..!!

Here’s wishing all the readers HAPPY 68TH REPUBLIC DAY..!!

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See the beautiful colors

This day inculcates a lot of patriotism in our hearts. I have fond childhood memories of watching the Republic Day Parade on TV with my dad & my mom would make yummy brunch for us. Being a National holiday, we usually used to be very laid back and used to relax and eat yummy food made by mom. So on this Republic Day, I thought of posting a dish with the wonderful colours of our National Flag – Orange, White & Green. On thinking of these colours, only one very famous dish comes to my mind which beautifully portrays these three colours – Shaam Savera by MasterChef Sanjeev Kapoor.

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So, today I am bringing you a dish which is inspired by the original Shaam Savera recipe – “Paneer Stuffed  Spinach Koftas in Makhani Gravy. I have made some changes to the original recipe according to the taste buds of my family. This dish is not only beautiful to look at but also very delicious to eat. The koftas are so soft that they literally melt in your mouth & the rich creamy gravy has a perfect texture to go with the soft koftas. Do try making this recipe and share your feedback with me.

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Moving on to the recipe, you’ll need:

Preparation Time: 15-20 mins.
Cooking Time: 30 – 40 mins.
Serves: 4-5 people

Ingredients:

For Koftas:

  • Spinach – 1 kg
  • Boiled potatoes – 2, mashed finely
  • Paneer – 200 gms,crumbled
  • Gram Flour/Besan – 2 tbsp
  • Oil – 1-2 tbsp
  • Jeera – 1 tsp
  • Garlic – 3-4 cloves, finely crushed
  • Salt & Black Pepper to taste
  • Cornflour to coat the koftas
  • Oil for frying the koftas

For Makhani Gravy:

  • Oil – 2-3 tbsp
  • Jeera – 1 tsp
  • Cloves – 3-4
  • Whole Black Pepper – 3-4
  • Bay leaf – 1
  • Cinnamon – 1 small stick
  • GInger – 1 small piece, chopped coarsely
  • Garlic – 5-6 cloves,  chopped coarsely
  • Onions – 3 medium, chopped coarsely
  • Tomatoes – 5 medium, chopped coarsely
  • Cashews – 5-6 pieces
  • Almonds – 5-6 pieces
  • Butter – 1 tbsp
  • Salt to taste
  • Red Chilli powder/Degi Mirch – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Shahi Paneer Masala – 1 tsp
  • Honey/Sugar – 1-2 tbsp
  • Kasoori Methi – 1 tbsp
  • Cream – 4-5 tbsp
  • Milk/Water to adjust the consistency
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1 tsp

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Preparation Method for Spinach Koftas:

  1. Separate the spinach leaves and blanch them in boiling water for 4-5 mins. and then immediately transfer them to a bowl of ice water to stop the cooking process.
  2. Once cooled, finely chop the spinach leaves.
  3. Heat oil in a non-stick pan, add jeera and garlic. Once they brown, add besan and cook it for 2-3 mins. till raw smell goes away.
  4. Add chopped spinach leaves and cook till the mixture is dry and leaves the sides of the pan.
  5. Till the spinach mixture cools down, in a separate bowl, add salt & pepper to taste in crumbled paneer and mix well. Make equal sized balls of the paneer mixture and set aside.
  6. Now take the spinach mixture in a separate bowl and add mashed boiled potatoes, salt & pepper to taste and make a dough like mixture. The dough will be a little sticky but do not make it too sticky. If it is too sticky, you may add more potatoes, but that will affect the softness of the koftas.
  7. Take a little amount of spinach dough in your palms, flatten it, place the paneer ball in the dough and cover it from all the sides with the spinach dough. Likewise, make all the koftas and keep aside.
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Prepared Koftas

8. Heat oil in a wok and fry koftas till golden brown and keep aside.

Note: You can test fry one kofta in oil, if it splits you can coat and dust the koftas with a little cornflour and then fry them.

Preparation Method for Makhani Gravy:

  1. Heat oil in a pan. Add jeera, bay leaf, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger, garlic and onions.
  2. Saute onions till light pink in colour and translucent, and the raw smell of the ginger and garlic goes away. Add chopped tomatoes.
  3. Add cashews and almonds and add little water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and onions are tender. Do not let the masala dry completely. We need a little watery mixture to make a smooth puree.
  4. Once the masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.
  5. Heat butter in a pan, add the gravy and add salt, chilli powder, turmeric powder, shahi paneer masala, and cook for 5 mins.
  6. Add sugar/honey and adjust the seasoning as per preference. Add kasoori methi, and cream and mix well.
  7. Add water/milk to adjust the consistency of the gravy and add coriander powder and garam masala powder and cook for 5-10 mins on a low flame.
  8. Add a few coriander leaves and serve the gravy piping hot.
  9. For serving, cut the koftas in 2 halves and heat them in the microwave for 20 secs. Pour gravy in a serving dish, place the cut koftas on the gravy , garnish with fresh cream and enjoy with rice, roti, naan or paranthas.

Note: You may also make the makhani gravy with the recipe which I had shared earlier in my Soya Chaap recipe.

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Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

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Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

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Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

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I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

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Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

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Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Eggless Almond Cookies

Eggless Almond Cookies
Eggless Almond Cookies

Hello Friends..!!

Firstly, I wish all my readers a very Happy Diwali and a prosperous New Year ahead..!! Hope you guys had a happy and safe Diwali celebrations…!! I sincerely hope this Diwali and Hindu New Year brings a lot of prosperity & happiness in your lives..!!

This time of the year is the most awaited time and brings so much festivities with it. I personally eagerly wait for this time of the year as for me Diwali means new clothes, new home decor, new decorations, lights, candles, sweets, yummy food etc.

In this festive time, I am bringing to you an easy peasy recipe for “Eggless Almond Cookies”. These cookies require simple ingredients which are readily available in your kitchen and they are extremely easy to make. Just mix all the ingredients & bake them.

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I tried these cookies for the first time a few days ago on a friend’s request. He wanted to first do a tasting before placing a bulk order with me for the cookies. I got the recipe from a friend of mine, Madhu Dhawn, & finally decided to give it a try. Cookies came out to be super crispy & tasty but a tad bit sweeter to our liking. However, my tasting client was happy & finally decided to place the bulk order as well. It was a major achievement for me as had never received & successfully delivered such a big order on my own. So friends, I can assure these cookies will be a sure shot hit with your friends & family, as I have already baked these cookies thrice till now. So guys, go and grab all the ingredients & get to baking these yummy crispy cookies for your family or for your friends to impress them on your next tea party or for personalized gifts.

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Second batch of cookies
Second batch perfectly stored for consumption
Second batch perfectly stored for consumption
Bulk order. Cookies packed by the client himself
Bulk order. Cookies packed by the client himself

For the cookies, you’ll need:

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Ingredients:

  • 5 tsp Butter or 5 tsp Dalda
  • 1/4 cup Castor Sugar
  • 1/3 cup Brown Sugar or Normal Sugar
  • 1/2 tsp Almond/Vanilla Essence
  • 1 cup All-purpose flour
  • 1/2 cup Semolina/Sooji
  • 1 tsp Baking Soda
  • 1/2 tsp Baking powder
  • 1/2 cup Chopped/powdered almonds
  • 2-3 tbsp Milk for binding
  • Almonds, sliced for garnishing on top

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Method:

  1. Sieve the flour and semolina with baking soda & baking powder and keep aside.
  2. Cream together the butter, brown sugar and castor sugar using the hand whisk or electric mixer.
  3. Add vanilla essence and mix again. Add the flour-semolina mixture and mix well.
  4. Add milk, if required, for binding into a smooth dough.
  5. Add chopped/powdered almonds and mix well.
  6. Scoop out small balls from the dough, press an almond slice on top of the dough ball and place on a baking tray.IMG_7931
  7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till you get your desired brown color and crispiness.

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Note:

a.) Brown sugar & castor sugar are totally optional. You can just use normal sugar too.
b.) For egg version, add 1 egg after creaming butter & sugar and reduce the baking soda to 1/2 tsp.
c.) Adjust the quantity of milk. Add only little bit of milk just for binding the dough together. I hardly used 2 tbsp milk.
d.) Butter yielded better results for cookies.
e.) You can skip semolina and make the cookies only with using 1.5 cups all-purpose flour also.

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Bulk Order successfully delivered
Bulk Order successfully delivered

Thanks for reading…!!!

Oats Flaxmeal Cookies/Chocolate Chip Lactation Cookies

Yummy Lactation Cookies
Yummy Lactation Cookies

Hello friends..!!

This post is dedicated to all those new lactating moms out there, as these cookies are believed to increase the milk in the lactating mothers. My bhabhi, Yashima, who is also a new mom of an extremely cute and adorable child, asked me if I can make these cookies for her. She had come across this recipe for lactation cookies on a blog named “blogs.mom365.com“. I was honestly quite happy that I will finally try my first ever batch of cookies & that too for my most favorite nephew (he will only get the benefits of these cookies indirectly :-) )

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I immediately looked at the recipe sent by her and checked if I have all the ingredients available in my kitchen. I gathered all the ingredients required and carried on with the recipe to try my first batch of cookies.

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My first batch of cookies.. Happy me :)

I also added almonds to half of the batter and made a few cookies with the added goodness of almond flakes in them, making them more healthy and delicious.

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Cookies with added almond flakes
Cookies with added almond flakes

Cookies came out so delicious that no one could believe they are homemade. They came out exactly like the ones we get in good coffee shops. I made two types of cookies – chewy & crispy. The only difference to make the cookies chewy & crispy was the baking time, as the crispy cookies took a little long to bake.

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I baked about 65-70 cookies with this recipe & trust me you, I could only deliver half of it to my bhabhi the next day, because they just got vanished in my house only. No No, don’t be surprised no one is lactating in my house; it’s just that these cookies can be eaten by everyone & not only lactating mothers.

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Now, moving on to the recipe, the original recipe called for brewers’ yeast and steel cut oats, both of which were not available easily and I could not get my hands on them. Hence, I substituted the steel cut oats with the regular Quaker oats and replaced brewers’ yeast with some baking powder. Rest of the recipe and ingredients were the same as the original recipe. Baking time also varied for me because of my oven temperature and size. Keep an eye on the cookies to get the desired color and crispiness after the initial 12-15 minutes.

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Makes: 65-70 cookies
Preparation Time: 15-20 mins
Baking Time: 15-20 mins

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For the yummiest lactation snack, you’ll need:

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tablespoons water
  • 2 tablespoons flaxseed meal (don’t skip this step) (I ground the flaxseed into a fine powder to make flaxseed meal)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 3 cups Quaker oats
  • 1 cup chocolate chips
  • A handful of almond flakes/chopped almonds (optional)
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Chewy Centre


Preparation Method:

  1. Preheat the oven to 350°F/180°C.
  2. Mix the flaxseed meal and water and let sit for 5-10 minutes.
  3. In a big mixing bowl, cream the butter, sugar, and brown sugar till creamy and fluffy and triple in volume. Keep scraping down the bottom of the bowl.
  4. Add the eggs one by one and mix well.
  5. Add the flaxseed mix and vanilla essence, and mix well.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture and fold well till everything is mixed together. Do not over-mix.
  8. Stir in the oats and chocolate chips and mix thoroughly.
  9. You can add almond flakes also at this stage.
  10. Scoop the cookie mixture onto baking sheet, approximately 1” balls.
  11. Bake for 15-20 minutes or till you get the desired crispiness and color. If you want a chewy centre, bake for about 12-15 minutes only and if you want a crispy centre, bake for a little longer.
  12. Allow the cookies to set for a few minutes before removing from the baking tray. Let them cool and store in air tight container. Cookies will stay good for a month, but they will not last only till that long. :)
  13. Enjoy your yummy cookies with a glass of milk or a cup of tea/coffee.

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Yummm
Ready to be packed
Ready to be packed
Safely stored in airtight container
Safely stored in airtight container

 

Thanks for reading..!!