SarasYummyBites

Preparation time: 10 minutes
Soaking time: 8 hours or overnight
Cooking time: 30 ~ 40 minutes
Serves: 4

Ingredients:

1/2 cup dried white or green peas

Fry and grind:
2 tbsp oil + butter
2 medium size onions, chopped
2 medium sixe tomatoes, chopped
2 green chilies
1/2 inch ginger
2 ~ 3 garlic pods
3 tbsp fresh or frozen shredded coconut

Masala Ingredients: 

3/4 tsp red chili powder to taste
3/4 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp dry mango powder
1/2 tsp garam masala powder
1/8 tsp of black salt ( optional)

For Seasoning:
2 tbsp butter and oil each
1/2 tsp cumin seeds

For Garnishing:
Mix Farsan / Mixture or Sev
Minced onion as required
Minced cilantro
7 ~ 8 buns


 Method:
Preparation:

• Wash and soak peas overnight or for 7 ~ 8 hours.
• Drain the peas and pressure cook it with required amount of  water for 1 whistle or cook it on stove top till it become soft and have to be mashed when pressed with your fingers. Allow it cool.

Cooking:

•  Heat 2 tsp oil in a pan,  add all frying ingredients and fry till mixture becomes soft.
• Cool and grind it in to fine paste.

• In a same pan or another pan, heat remaining oil mixture.
• Add cumin seeds to splutter, add all masala powders and fry it for 2 minutes in low heat or till you get nice masala flavours. stir continuously or masala powder will easily get burnt.
• Pour ground mixture to fried masala and add required amount of water to required consistency.
• Let it boil for 3 ~ 5 minutes till thicken to gravy consistency.

• Add mashed peas to the gravy and allow it to cook for 3 minutes until everything gets blend together. Adjust salt to taste and add half of minced cilantro and mix it well and cook it for a minute.
• Turn off the heat and serve hot with pav buns or burger buns.

Serving:

• Heat griddle and add little butter, toast buns on both side until both side become slight golden brown color.
• Traditionally,  these gravy is sandwich between pavbuns with onion, cilantro, misal or sev topping.
• Enjoy this dish as your breakfast  or as your evening snacks.

NOTE: Don't pressure cook peas more than a whistle or it will become mushy.
             Sprinkle Farsan/Sev before serving to retain its crunchy texture.

                                              This recipe goes to SNC team 
                                                                    &
                        MLLA 54, Started by Susan of Well Seasoned Cook,
                             Now happening @  Saffronstreaks
                 

Merry Christmas to you all. These cupcakes are fresh from my oven few hours ago hence it took some time for me to post this recipes.. This is one of the regular cupcake I use to make very often for my kids, this time I made it special with Christmas theme.  Hope you all will enjoy.


Total time: 25 ~ 30 minutes
Preparation time: 10 minutes
Baking time: 15 ~ 20 minutes
Frosting time : Depends on your choice.
Serve : 12 cup cakes
Source: Dessert, Cookies and cupcake

Dry Ingredients:
3/4 cup of all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients:
8 tbsp soften butter
2 eggs
2 tbsp milk @ room temp
Finely grated rind of 1/2 lemon

For Frosting: ( Double or triple the frosting ingredients to your choice)
8 tbsp unsalted butter softened
1 1/2 cup confectioners sugar, plus for dusting.
1 tbsp Lemon juice.

Method:

• Preheat oven to 375 degree F.  Line 12 muffin pan with paper liners.
• Sift dry ingredients in to a large bowl.

• In a mixing bowl add butter and sugar.  Mix until smooth using spatula or set stand mixer to low setting and  mix it until smooth.
• Add remaining wet ingredients to the butter mixture and mix gently or beat the mixture in low setting of stand mixer.

•  Add dry ingredients to the mixture and mix at low setting for 30 sec. Stop and scrap the sides of the bowl. 
• Beat together until smooth in setting 2 for 30 sec in stand mixer or using spatula.
• Spoon the batter in to paper liners.

Cooking:

• Bake the cupcakes to the pre heated oven for 15 ~ 20 minutes or until well risen and golden brown.
• Transfer to cool rack and allow it to cool completely before frosting.

To make the frosting:

• Put the butter in a bowl and beat until fluffy. Sift in the confectioners sugar, add lemon juice and beat together until smooth and creamy.
• When cupcake are cold, apply or pipe frosting over it of your choice of colors and design.

Total time: For Microwave 10 minutes and For Stove top Less than 30 minutes
Preparation time: 5 minutes
Cooking time on microwave: 5 minutes
Cooking time on stove top: Less than 25 minutes
Source : Sarasyummybites
Serve : 12 ~ 15 pieces depending on size and shape.

Ingredients:

1 cup homemade cottage cheese or ricotta cheese ( will post the recipe soon)
1 cup dry milk powder
3/4 cup sugar
3 tbsp butter
A pinch salt
1/2 tsp cardamom powder
1 tbsp minced pistachio for topping..

Method:
Preparation:
Grease the tray or plate with teaspoon of ghee or butter and keep it aside.


Cooking on Microwave:

• Microwave butter for 30 secounds to melt. In a deep microwavable bowl, mix all the ingredients except pistachio.
• Microwave it on high for 3 minutes and mix well in between.
• Again microwave it on high for 2 minutes. At this stage, mixture will bubbles up and will not stick to the bowl.
• Transfer it to greased bowl. Cool and cut it into desired shape and serve warm or chill. Store it in a air tight container.

Cooking on stove top:

• Melt butter and mix all ingredients together in a flat heavy bottom pan with out lumps.
• Cook it in medium heat and stir continuously until mixture thick and leaves the side. At this stage, you could see the bubbles forming on top of the mixture.
• Remove from heat and transfer to greased plate.  Level it and cut it into desired shapes and size using pizza cutter or knife.  After cooling, remove and store it in air tight container..

1 cup butter,soften
1 1/2cup suagr
1 egg
1 tsp vanilla extract

Method:

Preparation:

•  Preheat Oven to 375 degree F / 190 degree C.
•  In a bowl, stir in first four ingredients and keep it aside.
•  In a another mixing bowl, mix sugar and butter until smooth using spatula or set stand mixer to low setting and mix it until smooth.

•   Add vanilla extract and egg to beat in the butter mixture.
•  Gradually add dry ingredients and mix it well in 2 setting till every thing blend together.
•  Round teaspoon full of dough into ball and place on ungreased cookie sheets.
• Top it with white or colored sugar.

Total Time: 40 ~ 50 minutes
Preparation Time: 10 minutes
Cooking time: 30~40 minutes
Serves 4
Source: sarasyummybites.

Ingredients:
1 lb/500gm tender bindi/ okra / ladies finger
3 tbsp Shredded fresh coconut
3 tbsp gram flour
2 tsp red chili powder or to taste
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tsp cumin powder
1/2 tsp amchur powder or to taste
1/2 tsp garam masala powder
Salt to taste

For seasoning:
2 tbsp Oil or required amount
1/2 tsp mustard seeds
A pinch of hing/ asafoetida
Required curry leaves

Method:
Preparation:

• Wash and dry the okras with a clean cloth. Trim both the ends and slit them vertically.
• Mix remaining ingredients in bowl to a thick paste.
• Adjust salt and spice to taste.
• Stuff okra with prepared mixture and rest it for 10 minutes.

• Heat oil in a pan, add mustard seeds to splutter. Add hing and curry leaves to the oil.
• Arrange the okra to the pan i.e. stuffed side placing the pan.
• Cover the pan and cook for 10 ~ 15 minutes in medium - low heat.
• Drizzle oil and turn it gently, cover and cook for another 10 minutes.
• Open the pan and cook in low heat till it become crispy.  Turn gently in between.
• Serve hot with Rice or roti.

Total time: 45 minutes.
Preparation time: 10 minutes
Soaking time: 15 minutes
Cooking time: 20 minutes
Makes 12 idlies
Recipe sources: Padhus Kitchen

Ingredients:

3/4 cup oats ( I used old fashioned rolled oats)
1/2 cup rawa/ sooji
1 cup of curd
1/4 tsp + a pinch of baking soda
Salt as required
Water as required

For Seasoning:
1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp channa dal
1 tbsp urad dal
Cashew as required (optional)
2 green chillies, chopped or to taste
1 carrot, finely shredded
Required curry leaves & cilantro

Method:
Preparation:

• Dry roast both oats and rawa separately  for 3~4 minutes in medium heat.  Allow it to cool and grind oats into fine powder.
• In oil in a pan, add mustard seeds, Allow it to splutter and add remaining ingredients and fry till raw smell disappear from carrot.
• In a mixing bowl, add roasted oats, rawa, baking soda, and curd. Mix it.  Then add seasoning and mix it well.
• Add required amount of water to idly batter consistency and rest it for 15 minutes.

 Cooking:

• Bring water to boil in idli pan,  meanwhile grease the mould with little oil or ghee and pour ladle full of  batter in each bowl and steam it for 20 minutes in medium heat. Turn off the heat and wait for 5 minutes.
• Cool the idly plate and take the idli from the mould and serve with any chutney and sambar.

     
 
     Today, I am going to share very easy and simple basic upma recipe which can be done with in 30 minutes. Taste great with coconut chutney and sambar..
Total time: 30 ~ 32 minutes
Preparation time: 5 ~ 7 minutes
Cooking time: 25 minutes
Yield: 4 serving
Ingredients:
1 cup Sooji/semolina/rawa
1 small onion chopped
1 small tomato chopped
2 ~ 3 green chillies or to taste
1 3/4 cups ~ 2 cups of water
Salt to taste
For Seasoning
1 tbsp oil
1 tsp of ghee
1/2 tsp mutard seeds
1 tbsp Channa dhal
1 tbsp urad dhal
1/8 tsp hing
1/4 tsp minced ginger
curry leaves as required
Method:
Preparation:

• In a pan or kadai, heat the ghee & fry rawa in low heat until it turns grainy or light golden colour & transfer to other plate or bowl and keep it ready.
• Chop onion and tomatoes and keep it aside.