Thursday, 26 August 2010

Pancake with Carmelised Apples



Ingredients:
Flour-150gms
Eggs-2
Baking powder-1tsp
Milk-150ml-200ml
Salt-pinch
Sugar-1tbsp
Zest of orange-1tsp
Butter/oil for frying


Method:
Mix everything like a dosa batter consistency.
Heat a non stick pan,add 1 or 2tsp of sunflower oil.
Pour 2tbsp of batter and allow to spread itself.
Cook on both sides until golden brown.


Carmelised Apples
Ingredients:
Apples-2,thinnly sliced
Light brown sugar(muscavado)-2tbsp
Cinnamon powder-1/2tsp
Butter-1tbsp


Method:
Heat a pan add butter when it melts add sliced apples and sugar,
mix well closed the lid and on a low medium flame.
When apples becomes nearly soft and brownish,take out from the flame.
serve warm on pancakes.

Wednesday, 25 August 2010

Ajwain biscuits/Sweet and salt crackers

Ajwain biscuits  always reminds me of my childhood..There was a small shop opposite to my house,there we used to get this biscuits which are ,small sized but very tasty,for 50p we used to get 30 -35 small biscuits.Me and my brother used to buy this biscuits often.After so many years now,while cooking whenever I opened a ajwain container I remember those biscuits which smell the same..At that time I did not know it was ajwain or not but now I am sure to tell they are made out of ajwain as I still remember the smell of those biscuits.So thought of making them on my own,so with little bit of experiments :) I came out with this recipe which turn out to be a big hit in my family,not single biscuit was left and my little one love them...This recipe yeilds 20 -25 biscuits,I made them normal cracker size.These are sweet and salt in taste...So perfect for afternoon tea or as snack..You can store them in a airtight container.


Ingredients:
All purpose flour-1cup
Butter-25 gm
Ajwain seeds(Oma kaalu)-1tsp
Salt-1/2tsp
Sugar-1tbsp
Milk-4tbsp


Method:
In a mixing bowl, add flour,ajwain,salt and sugar,mix well.
Add cold butter rub into flour wntil it become crumbs.
Add milk and knead into a stiff dough like chappathi dough.
Lightly flour the surface and roll the dough thin and evenly into 
large chappathi.Take cookie cutter of your desired shape,Cut the 
discs and place on a baking sheet,repeat this process until you are 
finished with the dough.Prick the disc's so they don't puff up.Bake in the preheated oven at 180'C for 15 to 20 minutes.Cool and serve.


Note:This biscuits will be soft when you take out of oven,they will become crispier and hard when they are cooled.

Tuesday, 24 August 2010

Carrot and Peanuts Kosambari



Ingredients:
Carrots-2,grated
Moongdal/hesarubele-2tbsp
Roasted peanuts-2tbsp
Fresh coriander-1tbsp
Green chillies-1,finely chopped
Fresh coconut,grated-2tbsp
Pepper powder to taste
Salt to taste
Lemon juice-1tsp
Oil-1tsp
Mustard-1/2tsp
Hing-pinch


Method:
Wash and soak moongdal in half cup of water for 1hr.
Roughly crush the roasted peanuts and keep aside.
In a bowl mix grated carrot,moongdal, fresh coriander,grated
coconut,Lemonjuice and seasonings to taste.
Heat oil in a pan add mustard,when they begin splutter add
green chillies and hing and take out of the flame.
Add the tempering to carrot mixture and mixwell.
Add crushed peanuts before serving.


Serve as a side dish.