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Friday, 14 August 2015

Tri color Sugar Free Sandesh


Tri color Sugar Free Sandesh


Ingredients  
1 liter full fat milk
2 tablespoons vinegar
1/4 cup milk powder (with out sugar )
1  tablespoon sugar free  
1 teaspoon cardamom powder

Method
Bring the milk to boil, add 2 -3 tablespoon vinegar gradually so that the milk mass and whey separate completely. Add 10-15 ice cubes. Rest for a minute.

Strain in a colander lined with muslin cloth & drain the water by squeezing paneer / cheena. then ,knot the muslin cloth and hang it  to get rid for any excess liquid, for 30 minute ,remove  chenna  in a bowl  and milk powder , sugar free & cardamom powder and rub and mix all with fingers and heels of the palm till the chenna and ingredients get together  and make dough now divide the dough into 3 equal parts , now in a 1st dough add few drops of green  food color and mix well similar way in an other dough add saffron food color and mix well and last dough keep it white  now make small balls out of all three color and flatten a bit  and arrange them in tri color saffron , white & green   enjoy  Happy  Independence day Kritika's cuisine.



Thursday, 13 August 2015

Egg-less Whole Wheat & Flaxseed Cookies


Egg-less Whole Wheat & Flaxseed Cookies





Ingredients
 1 1/2 cup whole wheat flour
1/4  cup dry roasted flaxseed
1/4   teaspoon baking soda
1/2  teaspoon baking powder
1/2 cup   melted butter
3 tablespoon  powdered sugar
1/2 teaspoon salt
milk( as required to knead the dough )
1/4 teaspoon  vanilla essence(optional )
Method:-
Sift together flour, baking soda and baking powder in a bowl and mix well  keep aside. (sift ) twice
Then add sugar+ butter  mix properly in a bowl and whisk well till it become light and creamy  then add the vanilla essence salt  and flaxseed  mix it well now time to add flour mix slowly add flour in a batches and make a dough of it( use milk to make a dough )
pre-heated oven at 180 degree c
Divide the dough into small equal portions and shape each portion into a round ball or as you like 

Place the cookies on the  greased baking tray and bake it for  15 to 20 minutes at 200 degree c .Cool on a wire rack and store in air-tight containers .enjoy

Thursday, 6 August 2015

BREAD CONES STUFFED WITH TANGY SAUCY PANEER


BREAD CONES STUFFED WITH TANGY SAUCY PANEER 



Ingredients:
2  1/2 cups all purpose flour
1 cup water
2 and 1/4 teaspoon active dry yeast
1 table spoon oil
1/2  tablespoon sugar
1 teaspoon salt
For stuffing / filling
1 cup  paneer  cut into small cubes
1 tablespoon chopped onions
2 tablespoon tomato sauce
1 tablespoon tomato puree
1 teaspoon soya sauce
 1 teaspoon brown sugar  
 Salt- as per taste
 1 teaspoon oregano
 1 tablespoon olive oil
1 teaspoon  chili flakes

  Method for dough
Mix sugar and yeast in 1 cup of  lukewarm water and   1 cup of flour allow to bubble , This indicates the activation of yeast. This take around 15 to 20 minutes .. If small bubbles doesn’t  occur ,it shows that the yeast is not activated and you will not get a good dough. So make sure the yeast is good before making. Also take care not to use boiling or hot water because the yeast will not be activated too and again, the dough will not rise.

Now In a yeast mix bowl mix   oil , salt flour mix all together make a soft dough knead it properly kneading is very important part of it . Add water if required. Cover the dough with a wet towel in order to avoid drying out and leave in a warm place( I keep it in microwave ) to rise to almost double the size. (for 2-3 hrs),dough should be soft and springy to touch at this stage.


Method for stuffing
Heat a olive oil in a pan add chopped onion cook it for a while till it turns into translucent  now add tomato puree, tomato sauce , soya sauce, oregano, brown sugar, salt and chili powder and  paneer  cook for few seconds on medium heat  stuffing is ready  keep it a side let it cool down .

Preheat the oven for 10 min 
Method for bread cone  
First take a magazine paper or printer paper , fold it roll it like shown in picture .Now take a foil sheet and wrap it on the paper cones . Our molds   are  ready . take little part of the Entire Dough & Roll it into a thin length wise ropes. “Lightly grease the mold “  , start rolling each ropes of dough around it as shown in a picture

. it for 20 minutes at 220 degree Celsius remove from oven cool down completely then unmold it carefully because of the foil then stuff them with filling .enjoy it as a evening snacks 


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