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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Thursday, April 16, 2015

Mini Chocolate Tart

Posted by Saraswathi Tharagaram On 4:46 PM
Mini Chocolate Tart

  This recipe is easy and quick recipe which serves as appetizer or dessert depends on the filling for huge crowd with out much effort. Made this for get together party at my home and it was super hit among the crowd, especially with kids.. They started to enjoy this mini bites and asked for more. One good thing about these cups are, it doesn't requires thawing.  When you crave for some. just pop this cold puff cups in to the preheat oven and enjoy the way you wanted.. Super easy.. isn't ??

Preparation time: 5 minutes
Baking time: 20 minutes
Makes  24
Adapted from  Pepperidge Farm  

Ingredients:
1 1/8″ thick, 4″ circle cold Puff Pastry  
4 oz  semi sweet chocolate chunks as needed
1 cup whip cream 
3 tbsp icing sugar or as needed
Strawberry or cherries for garnishing

Method:
Preparation and Baking:


1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and put the pastry circle on the sheet.
2. Bake the tartlet for about 20 minutes until the pastry is deeply browned and puffed up well.
3. Transfer the tartlet and allow it to cool for 10 minutes.

Assembling the tartlet:
4. Melt the chocolate in double boiler method or using microwave. 
5. Meantime using electric mixer or stand mixer, whisk cream and sugar till it form stiff peak. Transfer the cream to piping bag with star nozzle. 
6. Gently press the center of the baked pastry and pipe in the melted chocolate. You can refrigerate with chocolate filled pastry till use. 
(OR)
7. Pipe the whipped cream over the chocolate filled tartlet and top it with fruit and serve immediately.  For parties or get together , you can refrigerate the baked tartlet and pipe it with cream before serving.

Mini Chocolate Tart


Mini Chocolate Tart

Preparation time: 5 minutes
Baking time: 20 minutes
Makes 24
Adapted from  Pepperidge Farm  

Ingredients:
1 1/8″ thick, 4″ circle cold Puff Pastry  
4 oz  semi sweet chocolate chunks as needed
1 cup whip cream 
3 tbsp icing sugar or as needed
Strawberry or cherries for garnishing

Method:
Preparation and Baking:
1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and put the pastry circle on the sheet.
2. Bake the tartlet for about 20 minutes until the pastry is deeply browned and puffed up well.
3. Transfer the tartlet and allow it to cool for 10 minutes.

Assembling the tartlet:
4. Melt the chocolate in double boiler method or using microwave. 
5. Meantime using electric mixer or stand mixer, whisk cream and sugar till it form stiff peak. Transfer the cream to piping bag with star nozzle. 
6. Gently press the center of the baked pastry and pipe in the melted chocolate. You can refrigerate with chocolate filled pastry till use. 
(OR)
7. Pipe the whipped cream over the chocolate filled tartlet and top it with fruit and serve immediately.  For parties or get together , you can refrigerate the baked tartlet and pipe it with cream before serving.       www. sarasyummybites.com

Mini Chocolate Tart



Wednesday, April 15, 2015

Potato Lemon Loaf with Rosemary

Posted by Saraswathi Tharagaram On 6:47 PM

Preparation time: 15 minutes
Baking time: 40 ~ 45 minutes
Serves 8

Ingredients for Topping:
2 tbsp finely grated lemon zest
2 tbsp fresh rosemary
2 tbsp pine nuts

Wet Ingredients:
1 cup / 250 ml buttermilk 
1 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp red chili paste or chili flakes(use it in dry ingredients) to taste
1 tbsp freshly grated parmesan cheese  

Dry Ingredients:
2 cups / 300 grams all purpose flour + 1 tbsp extra flour
2 tsp baking powder
3/4 tsp salt or to taste
1 cup / 150 grams grated potato or parsnip

Potato Lemon Loaf with Rosemary


Method:
Preparation
1. Preheat oven to 375 F / 190 C. Grease 9 X 5 inch loaf pan. ( I halved the recipe and used mini loaf pan).

2. Combine the lemon zest, rosemary, and pine nuts in a bow. Mix all dry ingredients in a separate  bowl.
Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

3. Whisk the wet ingredients in a small bowl. Pour in to the dry ingredients and mix to form a soft sticky dough.

Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

4. Fill the greased pan with half of the dough and gently press evenly.  Sprinkle with half the pine nut mixture. Press remaining dough above the sprinkle mixture and spread evenly. Top the remaining pine nut mixture with extra flour.

Baking:

Potato Lemon Loaf with Rosemary

5. Bake the loaf at preheated oven for 40~ 45 minutes, until golden brown. Serve warm along with bowl of soup.

Potato Lemon Loaf with Rosemary


Potato Lemon Loaf with Rosemary

Preparation time: 15 minutes
Baking time: 40 ~ 45 minutes
Serves 8

Ingredients for Topping:
2 tbsp finely grated lemon zest
2 tbsp fresh rosemary
2 tbsp pine nuts

Wet Ingredients:
1 cup / 250 ml buttermilk 
1 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp red chili paste or chili flakes(use it in dry ingredients) to taste
1 tbsp freshly grated parmesan cheese  

Dry Ingredients:
2 cups / 300 grams all purpose flour + 1 tbsp extra flour
2 tsp baking powder
3/4 tsp salt or to taste
1 cup / 150 grams grated potato or parsnip

Method:
Preparation
1. Preheat oven to 375 F / 190 C. Grease 9 X 5 inch loaf pan. ( I halved the recipe and used mini loaf pan).
2. Combine the lemon zest, rosemary, and pine nuts in a bow. Mix all dry ingredients in a separate  bowl.
3. Whisk the wet ingredients in a small bowl. Pour in to the dry ingredients and mix to form a soft sticky dough.
4. Fill the greased pan with half of the dough and gently press evenly.  Sprinkle with half the pine nut mixture. Press remaining dough above the sprinkle mixture and spread evenly. Top the remaining pine nut mixture with extra flour.

Baking:
5. Bake the loaf at preheated oven for 40~ 45 minutes, until golden brown. Serve warm along with bowl of soup.
     
Original recipe from Baking  www. sarasyummybites.com




Tuesday, April 14, 2015

Eggless Banana Bread

Posted by Saraswathi Tharagaram On 9:11 AM



Preparation time:  15 ~ 20 minutes
Baking time:  45 minutes + 25 minutes 
Yield: 1 -  9" x 5" loaf pan or 12" x 4" tea loaf pan
Adapted from here

Ingredients:
1/2 cup unsalted butter, at cool room temperature
2/3 cup brown sugar, light or dark, firmly packed
1 tsp vanilla extract
1 tsp cardamom powder  (OR) 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
3 tbsp apricot jam or orange marmalade
1/4 cup honey
2 tbsp flex seeds + 6 tbsp water (OR) 2 large eggs
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts, optional

Eggless Banana Bread

Method:
Preparation:
1.  Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan. Mix flex seeds and water in a small bowl and letting it to rest for 5 minutes to get  a sticky mixture.


2. Using stand mixer, hand mixer or using spatula, combine the butter, sugar, vanilla,  cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth in a large bowl.








3. Add the mashed bananas, jam, honey, and flex seeds, again beating until smooth.
4. Add the flour, then the nuts, stirring just until smooth.

5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for  10 minutes.  Sprinkle broken nuts on the bread. 


Baking:
6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
7. Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan) or till inserted toothpick in center of the bread come out clean. If not, bake the bread,  an additional 5 minutes.
8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Eggless Banana Bread


Eggless Banana Bread

Preparation time: 15 ~ 20 minutes 
Baking time:  45 minutes + 25 minutes 
Yield: 1 -  9" x 5" loaf pan or 12" x 4" tea loaf pan

Ingredients:
1/2 cup unsalted butter, at cool room temperature
2/3 cup brown sugar, light or dark, firmly packed
1 tsp vanilla extract
1 tsp cardamom powder  (OR) 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
3 tbsp apricot jam or orange marmalade 
1/4 cup honey
2 tbsp flex seeds + 6 tbsp water (OR) 2 large eggs
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts, optional

Method:
Preparation:
1.  Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan. Mix flex seeds and water in a small bowl and letting it to rest for 5 minutes to get  a sticky mixture.
2. Using stand mixer, hand mixer or using spatula, combine the butter, sugar, vanilla,  cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth in a large bowl.
3. Add the mashed bananas, jam, honey, and flex seeds, again beating until smooth.
4. Add the flour, then the nuts, stirring just until smooth.
5. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for  10 minutes.  Sprinkle broken nuts on the bread. 

Baking:
6. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
7. Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan) or till inserted toothpick in center of the bread come out clean. If not, bake the bread,  an additional 5 minutes.
8. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.
Recipe adapted from kingarthurflour      www.sarasyummybites.com        





Monday, April 13, 2015

Eggless Extra Nutty Chocolate Brownies

Posted by Saraswathi Tharagaram On 11:54 AM
                   
Eggless Extra Nutty Chocolate Brownies

   This chocolate brownie recipe was in my to do list for a month, When my blogger friend Gayathri Kumar announced it in her Baking Eggless group.  This super easy recipe was adapted from below link and I changed it to butterless and eggless for healthier options.  If you are a chocolate lover then you’re in for one amazingly indulgent treat!
                 
Preparation time: 10 minutes
Baking time: 25 ~ 30 minutes
Serves 8
Adapted from here

Dry Ingredients:
3/4 cup all purpose flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup nuts or chocolate chips

Wet Ingredients:
1/2 cup cooking oil or melted butter
2 tbsp flex seeds + 6 tbsp water
1 tsp vanilla extract


Method:
1. Preheat oven to 350 degrees F and spray 8 inch cake pan with cooking oil and fit with greased parchment paper. Set aside till use.


2. Mix flex seeds and water in a small bowl and letting it to rest for 5 minutes to get  a sticky mixture.
3. Mix in all dry ingredients except nuts or choco chip in a large mixing bowl.




 4. In another mixing bowl, take wet ingredients and whisk to combine.  Then gently fold in dry ingredients to combine.



5. Transfer the mixture to greased pan and gently level it with your spatula. Top it with desired nuts and gently press the nuts in to the mixture. ( If you are using choco chip, fold it in the mixture finally. 

Baking: 
6. Bake the brownies for 25 ~ 30 minutes or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. 

Cooling:
7. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
8. Store in an airtight container to keep fresh for a couple days. Freeze to store long.

Eggless Extra Nutty Chocolate Brownies


Eggless Extra Nutty Chocolate Brownies

Preparation time: 10 minutes 

Baking time: 25 ~ 30 minutes
Serves 8

Dry Ingredients:
3/4 cup all purpose flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup nuts or chocolate chips

Wet Ingredients:
1/2 cup cooking oil or melted butter
2 tbsp flex seeds + 6 tbsp water
1 tsp vanilla extract


Method:
1. Preheat oven to 350 degrees F and spray 8 inch cake pan with cooking oil and fit with greased parchment paper. Set aside till use.
2. Mix flex seeds and water in a small bowl and letting it to rest for 5 minutes to get a sticky mixture.
3. Mix in all dry ingredients except nuts or choco chip in a large mixing bowl.
4. In another mixing bowl, take wet ingredients and whisk to combine.  Then gently fold in dry ingredients to combine.
5. Transfer the mixture to greased pan and gently level it with your spatula. Top it with desired nuts and gently press the nuts in to the mixture. ( If you are using choco chip, fold it in the mixture finally.

Baking: 
6. Bake the brownies for 25 ~ 30 minutes or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly.

Cooling:
7. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
8. Store in an airtight container to keep fresh for a couple days. Freeze to store long.toaster.    www.sarasyummybites.com        





Sunday, April 12, 2015

Cheesy Onion Scones

Posted by Saraswathi Tharagaram On 7:00 AM


                      A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed.   These delicious scones often served as breakfast or any time snack..Thanks Priya Suresh for challenging this wonderful recipe for Home Bakers Challenge..


Preparation time: 10 minutes
Baking time : 20 ~ 25 minutes depends on size of the scone
Yield: 16 wedges
Adapted from Recipe Net

Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt or to taste  
Red chili powder to your taste
1/4 cup finely chopped fresh rosemary ( Original recipe cal for chives, but I added onion and rosemary or you can add other herbs as per the availability).
1 1/2 cup /5 oz shredded parmesan cheese ( recipe called for extra sharp cheddar cheese)
1/4 cup chopped onion
2 cups heavy cream plus or plain yogurt with pinch of baking soda  for healthier option


Method:
1. Preheat the oven  to 400 ° F. Mean time In a large mixing bowl, whisk flour, baking powder, salt together. Then add rosemary, onion and cheese, tossing to combine.

Cheesy Onion Scones

Cheesy Onion Scones

Cheesy Onion Scones

Cheesy Onion Scones

2. Stir in cream with a fork until a sticky dough forms. If needed add extra moisture to your dough.
3. Turn dough out onto a lightly floured surface and knead 8 times with floured hands.


4. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream. Cut each into 8 wedges.

5. Sprinkle some cheese on each scone before baking.

Baking:
6. Arrange wedges about 1/2 inch apart on an un-greased large baking sheet & bake in middle of oven until golden brown, about 20 minutes.
7. Cool on a rack. Store leftovers in the refrigerator and reheat in toaster.



Cheesy Onion Scones

Preparation time: 10 minutes  
Baking time : 20 ~ 25 minutes depends on size of the scone
Yield: 16 wedges

Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt or to taste  
Red chili powder to your taste
1/ 4 cup finely chopped fresh rosemary ( Original recipe cal for chives, but I added onion and rosemary or you can add other herbs as per the availability).
1 1/2 cup /5 oz shredded parmesan cheese ( recipe called for extra sharp cheddar cheese)
1/4 cup chopped onion
2 cups heavy cream plus or plain yogurt with pinch of baking soda  for healthier option

Method:
1. Preheat the oven  to 400 ° F. Mean time In a large mixing bowl, whisk flour, baking powder, salt together. Then add rosemary, onion and cheese, tossing to combine.
2. Stir in cream with a fork until a sticky dough forms. If needed add extra moisture to your dough.
3. Turn dough out onto a lightly floured surface and knead 8 times with floured hands.
4. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream. Cut each into 8 wedges
5. Sprinkle some cheese on each scone before baking.

Baking:
6. Arrange wedges about 1/2 inch apart on an un-greased large baking sheet & bake in middle of oven until golden brown, about 20 minutes.
7. Cool on a rack. Store leftovers in the refrigerator and reheat in toaster.    www.sarasyummybites.com        Adapted from Recipe Net


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