Coconut macaroons eggless|easy coconut macaroons

I am happy and celebrating.My blog is six months old (growing as fast as a baby) and I finished one whole diary of recipes and started with the second one.What a treasure these recipe books are to pass on to next generation!

The foodie in me is helping me maintain this blog(inspite of my long working hours as doctor) and is also helping me and some others improve their culinary skills.This is the right time to celebrate with something truly fuss free.Coconut macaroons.

Coconut macaroons define easy baking!!I first had them in a local cafe years back.And I loved them so much that I had to try them myself(as usual).I got this recipe from a tullu friend of mine who makes everything possible out of coconut.Happy reading and Enjoy baking!

Preparation time:10 minutes
Baking time:20 to 25 minutes
Yields:2 dozen macaroons

Ingredients:

1. 2 cups unsweetened dessicated coconut
2. 1/3 cup all purpose flour
3. 1 tsp vanilla essence
4. 1/2 tsp salt
5. 1 can condensed milk
6. Milk as required

RECIPE:

1. In a large bowl,mix dessicated coconut,condensed milk ,all purpose flour,vanilla essence and salt.Mix them properly.Now add milk to this  mix slowly till you get a batter which can be piped easily.I added 3 tbsp milk.
2. Take a baking tray.Apply butter followed by flour on it or simply line the tray with parchment paper.
3. Take a piping bag with a big star nozzle.Pour the mix into piping bag.Pipe the macaroons on baking tray but space them evenly.
4. Preheat oven to 180degree celsius.Place the baking tray in oven and bake for 25 minutes.After around 15 minutes change the side of baking tray inside oven.
5. Bake till macaroons are golden brown.Remove from oven and let them cool for 5 minutes.Serve with hot tea or coffee or milk.

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Onion rings Indian style

Onion rings are a popular western snack.

The batter in western recipes is often made with flour and Beer.Here I am presenting Onion rings Indian style with no Beer and lots of red chilli powder.Hope these fuss free crispy onion rings will become a regular snack in your house too just like mine.

Preparation time:10 minutes

Cooking time:15 minutes

Serves:3

Ingredients:

1. 3 -4 large onions
2. Vegetable oil for deep frying

For batter

1. 1 cup all purpose flour
2. 3 tbsp corn flour
3. 2 tsp red chilli powder
4. 1 tbsp vegetable oil
5. 1/2 tsp baking soda
6. Water as required
7. Salt as required

RECIPE:

1. Cut the onion into circular slices and separate them into rings.
2. In a large bowl,mix all purpose flour,corn flour,baking soda,red chilli powder,vegetable oil ,salt and water till you get a semi solid batter like consistency.Let this batter rest for 5 minutes for baking soda to act well.
3. Take vegeatble oil in a thick bottomed pan.Heat it on high flame till its ready for frying.
4. Dip each ring in batter and put in pan with oil.Fry these rings first on medium heat and then on high heat till rings get golden brown in colour.
5. Remove onion rings from pan and serve hot with tea or as starter.

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Mushroom masala|How to make simple mushroom masala

A favourite in my kitchen,Mushroom masala is easily the fastest and most delicious way of using mushrooms.

Button mushrooms are always stocked up in my freezer.I love to use them in pizzas and pastas and salads and this yummy dish.This is my mothers recipe which has been modified by me to make it more flavoursome.I have added milk to give it a more creamy texture.Milk can be replaced by low fat cream too.
This is one comfort food which I go back to often.

Preparation time:15 minutes
Cooking time:20 minutes
Serves:2

Ingredients:

1. 1 medium size onion(paste)
2. 1 tsp ginger garlic paste
3. 2 tbsp vegetable oil
4. 1 cup water
5. 1 cup low fat milk
6. 1 tsp red chilli powder
7. 1 tbsp garam masala
8. Salt as per taste

For pressure cooking

1. 2 cups button mushrooms(sliced into half)
2. 3 cups water
3. 3 cups cold water(for use after pressure cooking)

RECIPE:

1. Take a pressure cooker,add mushrooms and water to it.Keep it on high heat.After two whistles take it off heat.
2. Remove all water from cooker and pour mushrooms in cold water to stop cooking.
3. Take a frying pan,add vegetable oil to it.Add onion paste and saute it till its brown in colour.Add ginger garlic paste and saute it till raw smell of garlic goes away.
4. Add red chilli powder followed by water and mushrooms.Stir well and let it cook for 2 minutes.Now add garam masala and salt ,stir well and let it cook on high heat till it comes to boil.
5. Lower the heat and add milk to the pan.Stir well and let it cook till you get desired creamy consistency.
6. Serve hot with naan Naan recipe| Naan made on tava|How to make Naan at home

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Mathura ke dubki wale aloo|Potato curry|How to make Mathura aloo

These Mathura ke dubki waale aloo/Potato curry might look a simple conventional dish but actually it is a family recipe....One of those recipes where amount of each ingredient is never fixed.Its always a bit of this and a bit of that.

As my grandfather hailed from Mathura,we often tasted these aloo with Bedmi kachori whenever we visited there.I always used to wonder what makes these aloo so flavourful.That was when my grandmother gave me this recipe.

Addition of bengal gram flour roasted in clarified butter is the secret ingredient which contributes the most to the taste of this rustic dish.

Preparation time:20 to 25 minutes

Cooking time:20 minutes

Serves:4

Ingredients:

1. 4 to 5 medium sized potaoes(boiled)
2. 4 tbsp clarified butter(pure ghee)
3. 2 green chillies finely chopped
4. 1 tsp cumin seeds
5. 1 tsp carrom seeds
6. 1 tsp asoefetida
7. 1 tsp fenugreek seed paste(soaked overnight and grinded into paste)
8. 4 tbsp roasted gram flour in 1 tbsp clarified butter(pure ghee)
9. 2 medium sized tomatoes finely chopped
10. 2 tsp turmeric powder
11. 2 to 3 tsp kashmiri chilli powder
12. 2 tsp garam masala
13. 1 tsp dry mango powder
14. 2 cups water
15. Salt as per taste
16. 1/2 cup chopped coriander leaves or chilli flakes for garnish

RECIPE:

1. Take a heavy bottom pan.Add clarified butter to it.Let it heat on medium heat.
2. Add cumin seeds and carrom seeds to the pan.Let them splutter.Add asoefetida followed by fenugreek paste.Let this cook on medium flame for 2 to 3 minutes.
3. Add chopped tomatoes, turmeric powder and kashmiri chilli powder to the pan.Now add water and stir well.Add salt to the curry and let it cook for 2 minutes on medium flame.
4. Mash the boiled potatoes with hands and add to the pan.Donot chop.Add garam masala and dry mango powder to the curry.Let this cook on low flame for 15 minutes till curry thickens.
5. Take it off heat and garnish with coriander leaves .Serve hot or cold with Indian flatbraeds like poori or kachori.

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Check out following recipes too:

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