How to cook Spicy Peanut masala Dumplings

Dumplings are very easy and simple to cook if you have all the ingredients available at home. There are so many varieties of dumplings are found all over the world. This is just a basic recipe you can try by replacing the filling with your own choice. Happy cooking :-) :-) :-) 

Ingredients:

For Dough:

Rice Flour            :               1 cup

Salt                     :               ½ tsp

Oil                       :               1 tsp

Water                  :               as required

Tumeric               :               Little pinch(For Color)

For Peanut Masala:

Peanut                 :               ½ cup (boiled)

Onion                   :               1 small size (chopped)

Tomato                :               1 small size (chopped)

Garlic                   :               2 no’s (chopped)

Chilli Powder         :               2 tsp

Turmeric Powder   :               ¼ tsp

Mustard seeds       :               ¼ tsp

Oil                        :               1 tbsp

Salt                      :               as required 

Method:

•       Soak the Peanut for an hour and cook it in boiling water till its soft or pressure cook the peanuts and keep it aside.

•      In a pan add some oil to heat. Then add mustard and allow it to pop.  Then add the garlic, sauté for few seconds and throw chopped onions in the pan. Let it cook for a while.

•     Once the onion become transparent add chopped tomatoes, chilli powder, turmeric, salt and add little water so that all comes together.

•        Let the tomato to cook for 5 mins. Drain the peanuts and add it to the pan and mix well.

•     Cook until all the masala is covered in each peanut. Make the peanut masala dry. If any water in the mix let it evaporates. Once done turn off the heat and let the masala to cool.

•     Take a bowl, add rice flour, little salt, oil and mix thoroughly for 2 mins. Add water little bit at a time and mix the flour. The consistency should be less than Chapatti dough. Neither Hard nor Runny.

•      Apply some oil in hands while kneading the dough. Meanwhile put the steamer on stove let it steam.

•     Now take a thick clean plastic paper and apply some oil on it. Make the dough into small balls. Place the dough ball on plastic paper and spread using hand or roller bin. Now place the peanut masala mix in the middle and close the dough from one side covering the masala.

•     The both edges should meet, now press gently on the edges so that it won’t open up while cooking. My technique is to fold the edge and then press with fork.

•     Place the dumplings carefully into steamer and cook it for 4-5 mins. Check if the dumplings are cooked. Carefully place them on a plate and let it cool for couple of mins.

•     The Spicy Peanut masala Dumplings are ready to dig in. This can be taken as evening snack or a good starter for 3 course meals :-) :-) :-)

How to make Beetroot Jam

Fed up with regular fruit jam ? ? ? ?...

then,

Try this easy and simple Beetroot Jam for a change, definitely you will love it..

Thanks to Mrs. Renganayaki Sureshbabu for sharing this wonderful recipe.

Ingredients :

1. Beetroot                      - 100 g
2. Sugar                            - 100 g
3. Cardamom                  - 3
4. Cloves                          - 3
5. Ghee                            - 2 tbsp

Method:

1. Wash the beetroot thoroughly and peal the skin off. 
2. Cut the beetroot into medium size pieces.
3. Pour ghee into a pan and heat gently. Add the chopped beetroot and fry until it cooks on the outside.
4. Take the pan out and pressure cook the fried beetroot till its soft. The beetroot should collapse when you squeeze it between your finger. 
5. Allow it to cool and smash it using a blender/mixer. The paste should be very smooth. 
6. Transfer this smooth paste into the pan and heat it with sugar and keep stirring the mix until the sugar dissolves completely.
7. Crush the cardamom and add it to the paste with cloves.
8. Stop stirring the mix when you get the desired consistent.

Store it in fridge and enjoy eating....

This Jam is very good side dish/dipping for Chappathi, Dosa and of course Bread.

How to make Butterscotch Ice Cream with Peanut Candy?

Ice creams, one of the mesmerizing things in the word. No matter how hard you control your thirst for Ice creams, the moment you see it,,,.... awww ... you cant leave without tasting it..

Its very easy to make ice cream simply at home, all you need is Cream, sugar, flavor and lots of Joy.
Here is the recipe for the butterscotch Ice cream(which is always my favorite)

Ingredients :

• Cream              -    1 cup
• Sugar               -     1/2 cup
• Butter               -    1 tbsp
• Vanilla essence -    little drop
• Peanuts            -    1/2 cup

Method :

For Peanut Butterscotch Topping:

• In a pan add sugar and very little water and let it boil. 
• When its boiling add the butter and give one stir. Not more than that. Because the sugar will start crystallize.
• When the color start to change into brown and everything is incorporated, add the peanuts and remove from the heat.
• Grease a plate with little butter and pour the sugar mixture on it. Wait till it cools. 

For Ice Cream :

• Take the cream and pour it in a bowl and whip it as hard as you can. Once it becomes Ice creamy texture add the butterscotch chunks and mix it well. 
• Put the mixture in airtight box and place it in freezer. 
• Serve it Chilllllllll😋

How to make Quick Pomegranate Dessert

It is very obvious that we spend more money on eating dessert items that we like which is of superior quality and delicious. Some can afford that and some cannot. What would you do if I say that you can create a delicious dessert in 15 minutes? Yes you can.  It will be in restaurant quality and looks gorgeous and also using less than 5 ingredients.

Unbelievable right???? BELEIVE IT :-)

Ingredients you need:

                Bread slices                        -              4

                Sugar                                 -              2 Tbsp

                Pomegranate                       -             1 Large

                Mint leaves (optional)           -              4-5

                Water                                 -              2 Tbsp

How to cook:

·         Take a pan on stove, add sugar and water give it a stir. Heat     

           it up.

·         When it is heating take the pomegranate seeds and add with 

           sugar syrup. Spare some seeds for garnish.

·         Cover the pan and cook it in low flame for 5-garnish

·         Meanwhile, take the bread slice and cut it into round pieces. 

          [* I used a jar cap to cut round pieces]

·         Check the syrup in between, if needs give a quick stir. If it is 

          like gooey or when the seeds crushed in hands easily, take 

          it off from the heat.

·         Drain the excess syrup using a strainer and keep it aside to 

          cool.

·         Add the cooked pomegranate seeds in a blender and make 

          it a smooth paste. [I like chewing the seeds when eating. So 

          I just mashed with a spoon. If you don’t like the seed at all, 

          strain after blending. But it’s not mandatory].

·         Now plating time………………

·         Take the bread pieces in a plate and spread a thick layer of  

           blended paste on all 4 pieces.

·         Give few seconds, so that the paste will set on the layers 

          and place the pieces one top of another carefully without 

           smudging the layers.

·       Once the layers are arranged throw fresh pomegranate 

           seeds on top.

·         Finally take the syrup and pour from top so that it will drain 

          on the side of layers.

·         Garnish with a mint leaves. You can eat it right away or keep 

           it in fridge eat cold.

·         Quick delicious pomegranate dessert is ready to dive 

           in…………………:-) :-)

How to make Caramel Egg Pudding

      Guest Recipe by Kiran Karthick.

Ingredients:

For Pudding:

§  Eggs                           -           2 (medium)

§  Milk                            -           1/4 litre

§  Sugar                         -           2-3 tbs

§  Vanilla essence       -           3 drops

For Caramel:

§  Sugar                         -           3 tbs

§  Water                        -           2 tbs

Method:

For caramel

1.    In a pan put 3tbs sugar and 2tbs water stir continuously till golden brown. Do it on low flame to avoid burning sugar.

2.  Pour the caramel in the bowl in which you will set your pudding and keep it aside to cool.

For pudding

1.     Take a bowl and mix 2 eggs, 3tbs sugar and 1/4  litre milk and mix together add few drops of vanilla essence and beat the mixture till it is homogenized. 

2.     Pour the mixture in the bowl in which you have poured the caramel.

Cooking:

1.    For cooking use stove instead of oven. You can use your daily use utensils or a pressure cooker.

2.    Cover the mixture bowl with a lid or aluminum foil. And keep it on the stand like object. Do not place directly at the bottom.

3.     Turn on the stove and let it cook for 30 mins. Check in between. 

4.  Check it with a tooth pick if it’s done, insert the tooth pick in its centre if it comes clean it means it’s cooked.

5.     Turn off the stove and let the steam evaporate and be careful don’t burn your hand.

6.     Let it cool at room temperature then keep in fridge to chill

7.     Delicious egg pudding is ready, Serve with cream, nuts or eat as it is. :-)

How to make Mushroom Briyani

                       Mushroom, one of my favorite ingredient to cook with. Whenever I go shopping, a pack of mushroom will definitely have place on my cart. Since I am die hard Briyani fan I combine these both to make Delicious, aromatic & mouthwatering  Mushroom Briyani.

                         

     Ingredients:

1.      Basmati Rice                              -  2 cups

2.      Mushroom                                    -  250 g

3.      Onion                                            -  2 large size

4.      Tomato                                         -   2 large size

5.      Green Chili                                   -  3-4

6.      Ginger-Garlic paste                     -  2 tbsp

7.      Coriander powder                        -  2 tsp

8.      Pepper powder                            -  1/2 tsp

9.      Red Chili powder                         -  1 tsp

10.  Turmeric Powder                          -   1/2 tsp

11.  Garam Masala Powder              -  1/2 tsp

12.  Briyani Masala Powder              -  1 tsp (Optional)

13.  Ghee                                             -  2 tbsp

14.  Oil                                                  -  2 tbsp

15.  Coriander & Mint Leaves           -  2 cups

   Whole Spices:
                            
                                     1.     Cinnamon stick                          -  1 medium

                               2.     Cloves                                         -  4-5

                               3.     Cardamom                                 -  3

                               4.     Bay leaves                                  -  2

                               5.     Star Anise                                  -  1 small

Method:

• Take Pressure cooker pan on stove and add the ghee, oil and heat it for a min. 

• Put all the whole spices and fry till fragrance fills the kitchen. Then add sliced green chili and saute for some minute.

• When the onion became transparent, add tomatoes, ginger-garlic paste, all spice powders and half of the mint and coriander leaves.

• Add little amount of water to mix all spice mixture and fry untill all become together into a paste consistency.

• While the mix is cooking, take the rice and rinse it thoroughly & then soak it for 5-10 min. [Note: Don't soak & rinse the rice. Basmati rice tend to break if its soaked for too long ] 

• Now add the mushroom into the mix and saute for 5 min. If you wish you can add finely chopped carrot with mushroom.

• Once the mushroom is half cooked, add the rice and stir for 1-2 min carefully. So that rice is coated with masala. 

• Add 4 cups of water (1 cup rice = 2 cup water) and remaining coriander and mint leaves. Once its started to boil cover the lid and let it cook in the pressure up to one whistle. 

• Take it off from the stove and release the gas in the cooker. 

• If you let to cook under remaining pressure the rice will be overcooked. 

• Well done...!!! Mushroom Briyani is ready to eat.. Serve hot with Onion Raitha.