Its festive season across the world. While we Indians celebrate Diwali and Dussehra in India, there is Thanksgiving and Halloween in the other parts of the world. And it looked like the best time of the year to launch a nice little Giveaway.
For People who are not aware of what a giveaway is, you can see the details beneath this post.
My blogger friends and I have teamed up to bring you one of our biggest giveaways ever! One lucky winner will win a $750 cash prize (via Paypal) and it just might be you!
If you want a chance to be the lucky winner, here’s what you need to do – bookmark this page and come back every day to enter and earn bonus entries by sharing the giveaway with your friends on social media. Good luck!
Mint and Lemon together makes a very refreshing drink, not only does it freshen you up but it cleanses your whole system by detoxifying. Mint Lemonade is one of those drink which is very easy to make and its a perfect drink for summer. It tastes so refreshing and bright. Mint Lemonade is perfect to serve at parties as well.
This sweet treat is the perfect autumn dessert. For the first time i had Almond Tart in one of the bakery shop and I liked it very much. But I really had no idea about the ingredients that are being used for this recipe, so that i can make it at home. One day i found this recipe in one of the cookbooks and that is when i got the inspiration to make this recipe and share with you.
For Dough :
Butter – 1 cup (unsalted,softened)
Coarsely ground white sugar – 1/4 cup
Powdered Sugar – 1 cup
Salt – 1/8 tsp
Egg – 1
Vanilla – 1 tsp
Maida – 2 1/4 cups
For Filling :
Almond paste – 3/4 cup
Sugar – 1/2 cup
Salt – a pinch
Almond extract – 1/4 tsp
Eggs – 2 large
Raspberry jam – 1/2 cup
Powdered sugar – 1 cup
Water – 4 -5 tsp
Food coloring (optional)
Method to make Almond Tart Recipe :-
First of all beat the butter, sugars, and salt until fluffy.
Add the egg and vanilla, and mix well.
Stir in the flour till it is well blended, then refrigerate the dough for about 30 minutes or longer.
Place a rounded tsp of dough about 10-15 gms into each ungreased mini-muffin cup.
Press the dough up the sides of the cups to form the floor and walls of the crust with floured fingers or a tart tamper.
Now keep the crusts in the refrigerator to chill while you are preparing the filling.
Crumble the almond paste into a small bowl.
Blend in the sugar, salt and extract(s).
Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
Preheat oven to 350 degrees F.
Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup.
And top it up with almond filling.
Make sure that the almond filling should come to the top of the dough.
Bake the tarts for about 24 to 28 minutes, till they’re puffed and golden brown in color.
Let the tarts cool down in the pan for about 10 minutes before turning them out to cool completely.
Once it is cold, make the glaze.
For glazing take a small bowl, mix the powdered sugar along with the water till it gets dissolved.
Add the food coloring if you want (I prefer not to use color).
Drizzle the glaze over the tarts.
Not the Almond tart is ready to serve.
You can store the tarts well for 3 – 4 days in airtight containers or if you want you can also keep it in fridge for longer storage.
The tart can also be made as individual portions. Use a muffin tin instead of a tart tin and follow the methods as above.
If you really liked this recipe, I would appreciate, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will help me post more such interesting recipes. Thank you.
I got a motivation to make Cheesy Garlic Mushroom Balls, when i had it for the first time in one of the Restaurant Barley and Grapes Cafe in Banglore. That was the day when i decided to make this recipe at home and sharing it with my readers. Though when I prepared this for the first time it didn’t came out well, but then I didn’t loose hope and i tried to make it again. To begin with I asked the chef at the Restaurant on the ingredients for the recipe. With that information and the little bit of my creativity I made this recipe which eventually turned out to be a real good one.
Button mushrooms – 10 (cleaned , stems separated from the caps)
Small onion- 4 (minced)
Butter – 1 tbsp
Garlic – 6-7 clove (minced)
Salt – as per the taste
Pepper – as per the taste
Coriander leaves – 1 Tbsp (finely chopped)
Green chilies – 1-3 (finely chopped)
Cottage cheese – ½ cup
Cheese – 2 cups
Corn flour – 1½ tbsp
Refined flour – 2 tbsp
Water – 1 cup or (as per required)
Vegetable oil – to deep fry
Finely chop the mushroom stems.
Heat 1 tablespoon butter in a small frying pan over medium-high heat.
Saute the chopped mushroom stems and the onions for about 4-5 minutes, stirring in between.
Now add the garlic and sprinkle pepper and salt as per your taste.
Mix well and saute for about 2 to 3 more minutes.
Switch off the gas.
Add the coriander leaves and cottage cheese and mix well.
Boil the mushrooms in hot water for about 2-3 minutes.
Let it cool down.
Now stuff each mushroom with the mixture and keep aside.
Mix cheese and chopped green chilies together and make 10 small ball of the mixture.
Take one ball in your hand and press it onto your palms to make a small round shape.
Place mushroom in the center and cover the stuffed mushroom with the cheese mixture.
Now the same procedure has to be followed for all the 10 mushrooms.
Now make a thick smooth paste of corn flour and refined flour by adding 1 cup of water.
Ensure that the the flour paste should be little thick, so that the cheese coating over the mushrooms should not spill out in a frying pan while deep frying.
Heat oil in a frying pan.
Dip each mushroom ball one by one in the flour paste and fry the balls.
Mathura ke dubki wale aloo recipe is a thin spiced curry made with potatoes and is very easy to make.This sabzi can be eaten along with khasta kachori.You can call it as one of the Quick Indian Recipes as making this sabzi saves lots of time since there is no cutting or, chopping work involved. When i prepared this for the first time I never thought that this is going to be so tasty.I still remember those days when I used to buy and have this aloo ki sabzi and kachori from the street food vendor in Delhi.So i would suggest you to try this recipe along with khasta kachori and share your experiences with me.
Potatoes – 600 gms
Green chillies – 3 (finely chopped)
Dry ginger powder – 1 tsp ( you can use fresh ginger also)
Red chilli powder – 1 tsp (or as per the taste)
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Asafoetida powder – ¼ tsp
Dry mango powder/amchur – 1 tsp
Garam masala powder – 1 tsp
Coriander leaves – ¼ cup (chopped)
Water – 3 cups
Oil – 2 tbsp
Salt as per your taste
Boil the potatoes till they are cooked well and can be easily mashed.
Peel and lightly mash the potatoes and set aside.
Heat oil in a pan.
Add cumin seeds, when the seeds starts crackling add the green chilies and stir for a few seconds.
Turn off the gas and add turmeric, asafoetida,red chilli powder, garam masala powder and dry ginger powder. (this step is done in order to avoid the masala getting burnt)
Stir and keep the pan on the stove again.
Now add the mashed potatoes, salt and dry mango powder, stir well.
Pour 3 cups water.
Stir well and let the curry simmer for about 10 to 12 mins.
Check the taste and add more of the red chili powder or dry mango powder or salt if it is required.
Add the coriander leaves and switch off the flame. stir and keep covered for few minutes.
Serve mathura ke dubki wale aloo ki sabzi along with kachoris, pooris or luchis.
Hing is the main ingredients in this recipe since it gives a nice flavor to it . Some people doesn’t like the taste of hing so you can adjust the quatity of adding hing as per your taste.
Do you know that a teaspoon of pure honey and a 1/4 tsp of cinnamon powder can relieve you of a cold in about one to two days.Take twice a day for 3 days for the best results. Both honey and cinnamon are antiviral, antibacterial, and antifungal. Also knocks bladder/kidney infections, reduces sugar levels, blood pressure, acts as a pain reliever for arthritis. And much more!
Moong Dal ki Kachori is a delicious, spicy fried puffed pastry and is very famous in North India, specially in Rajasthan, Uttar Pradesh and Delhi.
Kachoris are filled with variety of fillings such as tuvar, Pigeon peas, matar, potatoes or dal. It can also be filled with some sweet stuff.
This kachori goes reallly well with dubki wale aloo ki sabzi or matar sabzi. So stay in touch i will come up with dubki wale aloo ki sabzi and matar ki sabzi very soon..
Ingredients For kachori filling (Fill 16 to 17 Kachori)
Moong Dal – 1 cup
Oil – 1 Tbsp oil
Curry leaves – 1 Tbsp (finely chopped)
Ginger paste – 2 tsp
Green chilli – 1 tsp (finely chopped or crushed)
Asafotida – One pinch
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp (or as per the taste)
Dhaniya powder – 1 ½ tsp
Garam masala powder – ½ tsp
Saunf powder – 1 tsp (roast the saunf and make a powder or crushed)
Jeera powder – 1 tsp
Besan – 2 Tbsp
Salt – as per the taste
Water – 3-4 Tbsp (or as per required)
Amchoor powder or lemon juice – 1 Tbsp
For kachori dough :
Maida – 1 cup
Wheat flour – 1 cup
Oil or Ghee – ¼ cup
Salt – ½ tsp
Water – to knead
Oil to deep fry the kachori
How to make the Filling :
Soak yellow mung dal for about 4-5 hours and drain.
In a pan, dry roast the drained moong dal for about 15-20 minutes on medium heat until it changes the color from pale yellow to a dark yellow.
Let it cool down.
Then coarsely grind it and keep it aside.
Now heat oil in the same pan add curry leaves, Bengal gram flour and stir for 30 seconds until roasted.
Add ginger, green chilies, asafoetida, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and fennel seeds powder, mix well.
Add roasted grinded yellow mung dal and salt to it.
Stir this mixture in between for about 2 minutes.
Add water and stir mixture again in between for about 3-5 minutes until almost dry.
Add the lemon juice or amchur as per your taste and mix well.
Taste and adjust the salt and spices as per your taste.
Switch of the gas and keep it aside and let the mixture cool down.
How to Make Kachori Dough :-
In a midium bowl add maida, wheat flour, salt and oil.
Mix and rub the flour with oil with your palm for about 30 seconds until you start seeing the flour binding together in your hand.
Then add half the amount of water and mix to form a semi-firm and smooth dough (Do not add all the water at once)
Kachori dough should NOT be as soft as chapati dough.
Cover the dough with cloth and keep it aside for 15-20 minutes.
Method to make Khasta Kachori:-
Just to make it easy, you can divide the dough into 16 balls and the filing into 16 portion.
Make equal size of small-small balls from the dough.(Ensure that the proportion of dough you take should be correct to make the right size of kachori).
Using the palm and your fingers press and spread the dough into a small round shaped puri and fill one portion of the mixture and then close and seal it by gently pressing the edges together.(Ensure that it doesn,t tear in between)
Roll out the ball to about 3 inch diameter taking care that the filling does not ooze out or tears the dough.
Prepare all the kachori in the same way.
Remember to keep them covered under a cloth so that it doesn’t get dry skin from outside otherwise they will tear when you pick up and put in pan for frying, and the oil will get inside the kachori through the holes.
Once that filling process is completed.
Heat oil in a pan on a medium heat (ensure that the quantity of oil that you add in a pan should be more then enough to deep fry the kachori)
When the oil is hot, gently add the flattened kachori.
Let it fry on one side, then flip. It will puff up by itself. (and if it doesn’t then you can slightly press it with skimmer from top of it )
Seeing how much space you have in the pan, you can add more flattened kachori at a time, and keep turning them over so they are evenly fried until light brown in color.(You can increase or decrease the flame in between so that your kachori should not get burnt)
Transfer the fried moong dal kachori onto a paper towel to drain excess oil.
When completely cool, place them in a dry container.