Wednesday, January 30, 2013

Strawberry Napoleons ..

Ing :

Puff pastry : 1/2 sheet ( thawed according to package directions )
Fresh strawberries : 1 cup
Powdered sugar : 1/2 cup + 1 table spoon
Fresh vanilla powder/extract : 1/8 tea spoon
Milk : 1 cup
Semisweet chocolate chips : 4 pieces
Unsalted butter : 1 table spoon
Custard powder/Pudding mix : 2 table spoon ( I used Mango custard powder )

Method :

* Preheat oven to 400° F.

* Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry sheet into 4 square pieces.

* Place them on baking sheet coated with melted butter.

* Bake about 8 - 10 minutes or until golden brown. Remove puffs from pan and allow them to cool completely on wire rack.

* In a large bowl, combine the strawberries, 1 table spoon sugar and vanilla extract mix gently and set aside.

* In a non stick pan, whisk milk,sugar and pudding mix for a minute.

* Switch on the flame and stirr the mixture continously till you get dosa batter consistancy(approximately 3 to 4 minutes).

* Transfer the custard mix to a air tight container, cover and refrigerate for 15 to 20 minutes.

* In a microwave, melt chocolate chips along with 1/4 tea spoon of butter; stir until smooth. Cool slightly. Transfer chocolate syrup to a small, heavy-duty plastic bag. Cut a tiny corner from bag and keep it ready to use.

* To assemble the napoleon, split puff pastry squares horizontally for a total of 8 squares. Set aside 2 for top layer. Place 2 of the puff pastry pieces on individual serving plates.

* Spread about 1 table spoon of custard mixture over each pastry square. Top with a spoonful of strawberries and another piece of puff pastry. Spread again custard mixture over pastry pieces. Top with remaining strawberries and reserved pastry tops.

* Squeeze  melted chocolate syrup and little amount of custard mix over napoleons. And serve it immediately.

Tuesday, January 29, 2013

Peanut Peda / Peanut Laddoo ..

Ing :

Peanuts : 1/2 cup
Whole milk : 1/2 cup
Powdered sugar : 1/2 cup
Salt : A pinch
Fresh Vanilla Powder / Vanilla essence : 1/4 tea spoon
Ghee : 1/4 tea spoon

Method :

* Dry roast the peanuts in microwave/Pan for 2 minutes, remove the skin and chop it.

* In a mixer / blender make a fine paste of peanuts using little amount of milk.

* Take a non stick pan, add in the milk and sugar. Once sugar dissolves completely with milk add a fine paste of peanuts and mix it well in a low flame.

* Add vanilla essence and a pinch of salt (make sure it is just a PINCH).

* Keep stirr the mixture until it starts to leave the pan ( Halwa Consistancy ) approximately 8 to 10 minutes.

* Switch off the flame and allow mixture to cool down for 8 to 10 minutes.

* Grease your palm with ghee and make Peda's, decorate with peanuts.

* I'm sending this nutritious peanuts laddo/peda to Swathi Iyer's Hearth Soul Blog Hop and also to Elsa Cooks.

Thursday, January 24, 2013

Vegetable Uttappa / Vegetable Dose ..

Ing :

Grated carrot : 1/4 cup
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1/2 table spoon
Finely chopped ginger : 1/2 table spoon
Finely chopped cilantro : 2 table spoon
Finely chopped tomato : 1/4 cup
Vegetable oil : 1/4 cup
Dosa Batter ( Click on the link to get information )

Method :

* In a big bowl combine Dosa batter along with vegetables, mix it well.

* Heat griddle / tawa, pour a ladle full of dosa batter and spread out evenly with the base of a ladle or bowl to form a Uttappa.

* Sprinkle 1/4 tea spoon of vegetable oil over uttappa.Cook for 1 minute in a medium flame.

* Turn uttappa and again sprinkle 1/4 tea spoon of oil and cook for another 1 minute.

* Serve Uttappa with Coconut Chutney.

Coconut Chutney ..

Ing :

Shredded Coconut : 1/2 cup
Green chilli : 1 ( Adjust accordingly )
Salt : 1/4 tea spoon ( Adjust accordingly )
Tamrind pulp : 1/8 tea spoon
Cashew nuts : 8 to 10 no.s
Vegetable oil : 1/4 tea spoon

For tempering :

Coconut oil : 1/2 tea spoon
Mustard seeds : 1/4 tea spoon
Asafoetida : A pinch

Method :

* In a small sauce pan heat vegetable oil,add in green chilli and cashew nuts. Saute for 30 seconds.

* In a mixer / blender combine shredded coconut,green chilli,salt,tamrind pulp and cashew nuts. Make a fine paste from it using little amount of hot water.

* Transfer the chutney into serving bowl.

* In a small sauce pan heat coconut oil,add in mustard seeds and asafoetida. When mustard seeds starts spluttering switch off the flame and add tempering into chutney. Mix it well before serving.

Wednesday, January 23, 2013

Whole Wheat Flour Savory Cookies ..

Ing :

Whole wheat flour : 1 cup
Unsalted butter : 1/2 cup
Salt : 1/2 tea spoon ( Adjust accordingly )
Powdered sugar : 2 tea spoon
Cumin seeds : 1/2 table spoon
Fennel seeds : 1/2 tea spoon
Fresh black pepper powder : 1/2 tea spoon
Chopped green chilli : 1/2 tea spoon ( Adjust accordingly )
White sesame seeds : 1/2 tea spoon
Baking Soda : 1/4 tea spoon
Milk : 2 table spoon ( if required add more )

Method :

* Sieve the flour and keep it ready to use.

* In a big bowl combine all the ingridients except milk.

* Mix until mixture resembles coarse crumbles. Add little by little amount of milk and make a soft dough.

* Keep dough in a air tight container to rest for 15 to 20 minutes.

* Divide dough into 4 parts.

* Pre heat the oven to 350 F.

* Roll out dough, using a lightly floured rolling pin to a 1/2 inch to 3/4 inch thickness. Cut into rounds using a cookie cutter and place them on baking sheet.

* Bake cookies for 12 to15 minutes or until lightly brown.

Monday, January 21, 2013

Event Announcement: Hot Beverages and Desserts within 45 minutes !!

Dear friends,

This is the month of celebration at Just Cooking N Baking !
Reason behind this event is "First anniversary" of my blogspot !!   
At this wonderful moment I would like to thank all my family memebers and blogger friends because of their encouragement and continuous support throughout this journey.!
I hope to expect the same encouragement and support from all of you in future also!

Coming back to the event, its all about Hot Beverages and Desserts within 45 minutes of time!
We keep preparing hot beverages and yummy yummy desserts during winter season. And also this is season of holidays so lets celebrate it in this way !
Rules to participate in this event:

* Prepare any kind of Hot beverage or Dessert ( NO EGGS PLEASE ) within 45 minutes.

* Post the same in your blog in between December - 10 - 2012 and January - 31 - 2013.

* Link the recipe with this event page.

* Become a follower of my blog ( scroll down till end of the page ).
* If you have any issues linking up or if you are a non-blogger, please feel free to send me the recipe via email to with the following details (Hot Beverages and Desserts below 45 minutes !! as the subject line)

Your Name -
Recipe Name -
Recipe URL / Recipe -
Photo of your recipe - Not more than 200 KB
* Entries that do not follow the above rules will be DELETED.

 I would love to see your innovative recipes to make this event a grand success :)



Friday, January 18, 2013

Congress Kadlekayi - Bangalore Special ..

Ing :

Peanuts : 1 cup
Turmeric powder : 1/4 tea spoon
Asafoetida : A pinch ( If you like Asafoetida increase the amount till 1/8 tea spoon )
Fresh black pepper powder : 1/2 tea spoon ( Dry roast the black pepper and powder it)
Red Chilli powder : 1/2 tea spoon ( Adjust accordingly )
Vegetable oil : 1 tea spoon
Salt : 1/4 tea spoon ( Adjust accordingly )
Powdered sugar : 1/2 tea spoon
Fresh curry leaves : 5 to 6 no.s

Method :

* Microwave/dry fry the peanuts for 2 minutes.

* Once peanuts turns to room temperature remove the skin and split into 2 parts.

* Again microwave/dry fry for 1 minute.

* In a non stick pan heat oil,add turmeric powder,asafoetida, curry leaves and roasted peanuts. And saute it for 30 seconds in a low flame.

* Add black pepper powder,red chilli powder,salt and sugar, mix it once and switch off the flame.

* Remove pan from stove. Using spoon crush the curry leaves and mix the mixture until peanuts completely coated with  masala.

* Once the congress kadlekayi turns to room temperature store in a air tight container.

Tuesday, January 15, 2013

Apple Turnovers ..

Ing :

Powdered sugar : 1/4 cup
All purpose flour : 2 table spoon
Cinnamon powder : 1/4 tea spoon
Chopped peeled apple : 1 cup
Puff pastry : 1/2 package

For topping :

Unsalted butter(melted) : 2 table spoon
Powdered sugar : 2 table spoon
Cinnamon powder : A pinch

Method :

* In a large bowl, combine the sugar, all purpose flour and cinnamon powder. Add chopped apples and toss to coat.

* On a lightly floured surface, roll out each pastry sheet into a square shape. Cut each into four squares.

* Spoon 1/4 cup apple mixture into the center of each square,fold diagonally in half and press edges to seal. Place on a parchment paper-lined baking sheet.

* In small bowl, combine butter, sugar and cinnamon; brush over pastry.

Bake at 400°F for12-16 minutes or until golden brown.

Thursday, January 10, 2013

Vegetable Palav ..

Ing :

Chopped french beans : 1/2 cup
Chopped Carrots : 1/4 cup
Chopped potato : 1/2 cup
Frozen peas/ cooked green peas : 1/2 cup
Chopped cauliflower : 1/4 cup
Chopped onion : 1/4 cup

Masala paste :
Mint leaves : 5 - 6 no.s
Cilantro : 4 - 5 fresh springs
Garlic cloves : 2 - 3
Green chilli / thai hot chilli : 3 ( Adjust accordingly )
Cinnamon : 1/4 " stick
Cloves : 3 no.s
Bay leaf : 1/2 " piece
Cumin seeds : 1/4 tea spoon
Shredded coconut : 4 table spoon

Other ingridients :
Basmati rice : 2 cups
Water : 2 cups
Vegetable oil : 2 table spoon
Ghee : 1 table spoon
Fresh lime juice : 1 table spoon
Salt : 1 tea spoon (Adjust accordingly)
Sugar : 1/4 tea spoon

Method :

* Wash and soak the basmati rice in water for 15 to 20 minutes. Drain the water from rice and keep it ready to use.

Method to prepare masala paste :
* In a blender/mixer combine all the ingridients together and make a fine paste from it, if required use 1 table spoon of water while grinding.

Method to prepare vegetable palav :

* In a non stick pan heat vegetable oil,add onions and saute it for 1 minute.

* Add remaining veggies except peas and cauliflower into the pan and saute it in a medium flame for 3 minutes.

* Pour the grinded masala into pan and mix it well with veggies and cook for 2 minutes in low flame.

* Add in the drained basmati rice and saute it for 2 minutes.

* Lastly add boiled green peas/frozen peas,cauliflower,lime juice,sugar,salt into the pan and mix well.

* In a pressure cooker/rice cooker heat a table spoon of ghee and pour in the above mixture, add 2 cups of water and pressure cook it for 6 - 8 minutes ( one whistle ) or until rice is done in rice cooker.

* Serve with Tomato - Onion Raita ..

Tomato - Onion Raita..

Ing :

Chopped Tomato : 1 cup
Chopped Onion : 1/2 cup
Salt : 1/4 tea spoon (Adjust accordingly)
Yogurt : 1 cup
Cold water : 1/4 cup


Coconut oil / Vegetable oil : 1/4 tea spoon
Mustard seeds : 1/4 tea spoon
Asafoetida : A pinch
Sliced green chilli : 2 pieces ( Adjust accordingly )

Method :

* In a container add tomato,onion and salt, mix well.

* Add yogurt and water into the container and mix well with spoon.
* In a small sauce pan,heat the oil add mustard seeds and asafoetida,once mustard seed splutters add green chilli and switch off the flame.

* Add tempering into yogurt mixture,mash the green chilli in it.

* Stir well and serve.

Sunday, January 6, 2013

Easy N Quick Coconut Laddoo ..

Ing :

* Sweetned condensed milk : 12 oz / 1 tin
* Dried coconut flakes : 1 cup + Extra for Garnishing
* Cardamom powder : 1/4 tea spoon

Method :

* In a microwave safe bowl (preferably bigger one) mix together the condensed milk and dried coconut flakes.

* Microwave this for 3 minutes.

* Take out the mixture from microwave add cardamom powder and mix it well.

* Microwave the laddoo mixture for 3 minutes.

* Take out the laddoo mixture from microwave and stirr it well for 1 minute.

* Again Microwave the laddoo mixture for 2 minutes.

* Take out the bowl from microwave and allow it to cool for 8 to 10 minutes ( or until you can handle the laddoo mixture with your hand).

* In the mean time spread the coconut flakes in a small bowl.

* Grease your hand with ghee and make small sized balls from laddoo mixture.

* Roll over the laddoo's in coconut flakes and they are ready to serve..

Notes :

* Microwave the laddoo mixture in high heat settings.

Saturday, January 5, 2013

Appreciation / Awards for participation in blog events !

Divya hosts South Vs North Indian challenge, In December month we South indian team won the challenege. 

" Love Lock with Juices and Milkshakes "

 Manjula of Desi Fiesta has shared these 2 awards with me.
 Divya hosts South Vs North Indian challenge, In December month we South indian team won the challenege.

Friday, January 4, 2013

Chat Chutney/Green Chutney ..

Ing :

Chopped cilantro : 1/2 cup
Lime juice : 1 tea spoon
Sugar : 1/2 tea spoon
Garlic clove : 1 no
Salt : 1/4 tea spoon ( adjust accordingly )
Green chilli : 1 no
Water : 1 table spoon

Method :

* In a mixer/blender combine all the ingridients together and grind it till you get smooth paste.

* You can refrigerate this chutney in a air-tight container upto 1 week.