Thursday, 10 January 2019

TENDER COCONUT PUDDING

January 10, 2019 Saffron Flavours No comments

What I just ate is simply too good! I can't believe something as simple as a tender coconut can be transformed into such a luscious treat! If you like tender coconut you must try this out. This is absolutely delicious! Every spoonful is loaded with the sweet taste of tender coconut and as you close your mouth over a spoonful, the lovely souffle just gently and softly glides down the throat, refreshing you and wanting for more!

Coconut is one of those ingredients where every part of it can be put to good use in cooking. Even the shell can be used for cooking or utilized as an Eco-serving bowl! Moreover,coconut has some amazing health benefits.

INGREDIENTS

Tender Coconuts pulp – 1 cup
Tender coconut water – 1 cup
Milk – 2 cup
Water – ½ cup
Gelatin –15 g/ 5 tsp
Condensed milk/Milk maid – 200 ml / ½ tin
Sugar – ½ cup or as per your sweetness

Tender coconut pudding

METHOD

In a blender puree the tender coconut pulp.
In a bowl add boiling water and add gelatin and dissolve, keep it aside.
Boil tender coconut water in a saucepan , add sugar and gelatin ad heat till the sugar and gelatin completely dissolves. Keep this mixture aside for cooling.
Boil mild and condensed milk .
Combine the tender coconut water and milk mixture together and allow it to cool.
once the mixture is cooled add the pureed tender coconut pulp , mix well .
Pour the mixture into serving bowl and chill for 3-4 hours or until set.

HEALTH BENEFITS OF COCONUT WATER

Good Source of Several Nutrients
May Have Antioxidant Properties.
May Have Benefits Against Diabetes.
May Help Prevent Kidney Stones.
May Support Heart Health.
May Reduce Blood Pressure.
Beneficial After Prolonged Exercise.
Delicious Source of Hydration.

PIZZA (CHICKEN)

December 09, 2018 Saffron Flavours Non Veg No comments

Pizzas are one of the most popular food items in the entire world. They are native to Italy and it is believed that pizzas were a subtle improvisation of flat bread prepared by ancient Greeks and Italians. The base forms the structure of your pizza. You can choose from ready-made pizza bases or can make one at home. Make sure that you knead the dough properly and pay close attention to the ingredients that you add. A little yeast is always desirable as it helps the base to rise properly. Adding lukewarm water and a little olive oil ensures a wonderfully smooth and soft dough. You can choose from a variety of flours for your base. From the traditional maida to whole wheat atta, multi-grain, soy flour and oatmeal flour.Today I am using maida and readymade sauce. You can even make fresh pizza sauce at home.You can let your creativity run wild when it comes to topping your pizza,from aromatic herbs and garden fresh veggies to soy chunks, meat balls, prawns, paneer, mushrooms,chicken, corn, fish and lots more.Mozzarella cheese will always remain the classic and most preferred variety however ricotta and cheddar cheese can also be used.

Ingredients

Maida - 1 Cup
Warm Water - ½ Cup
Olive Oil - 2 Tbsp
Mixed Herbs - 1 Tbsp
Sugar - ½ Tsp
Salt - To Taste
Yeast - ½ Tbsp
Onions - ¼ Cup (Chopped)
Bell Peppers - ¼ Cup (Chopped)
Button Mushrooms - ¼ Cup (sliced)
Pizza Sauce - 3 Tbsp
Cheese - ½ Cup
Olive OIl - 1 Tbsp
Chicken pieces- 200gms(small cubes)
Salt n Herbs - Your Preference!

Instructions

In a bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
Add the Maida, salt, herbs in a bowl or a kneading plate and mix well. Pour in the yeast mix and knead to a sticky soft dough, if required add more warm water.
Transfer to a oil greased bowl and cover with a damp cloth and keep aside in a warm place for about an hour.
After one hour, heat a gas tandoor/cooker in med-high flame or a oven at 250° C for 10 minutes.
Dust you hands with maida and knead the dough out for a minute. Then roll it dusting Maida in between to prevent sticking as thin or as thick as you prefer. I roll it to 26 cm diameter.
In a pizza pan or any bakeable tawa add one tbsp oil and then place the rolled pizza dough and adjust the shape if needed to.
Place the tawa in the tandoor and bake the base for 2minutes.Maida crust pizzas have a tendency to have a raw after taste/smell if not cooked well.
Take the base out and spread the sauce, scatter the cheese, onions, capsicums, mushroom slices and chicken cubes. Season with salt and smear the edges with oil.
Transfer this to the ovem and bake for 20 minutes in med-high flame.
Pizza is ready, rub the herbs and add those in as well, slice and enjoy!

SQUIDMASALA

October 27, 2018 Saffron Flavours No comments

An absolutely delicious way to eat squid. Squid Masala is a simple but lip-smacking .Squid masala is a semi gravy recipe however, you can also make this dish dry.The ideal way is to use a clay pot or a deep kadai to cook. Slow cooking is the key to keep squid soft and tender, overcooking makes them chewy.
Squid is rich source of proteins and helps largely in weight loss. It also contains vitamins and minerals including calcium ,zinc,phosphorus,vitamin B12 and vitamin C. Overall this dish is not only a delicacy but also a good nutritional addition to your diet.

PREP TIME:30-40 min
COOK TIME: 15-20 min
SERVE :4

INGREDIENTS

Squids cut into square pieces 200 grams
Red chilli powder 2 teaspoons
Turmeric powder a pinch
Salt to taste
tamarind extract 1½ teaspoons
Ginger finely chopped 1 inch
Garlic cloves finely chopped 6-7
Curry leaves 16-18
Onions finely chopped 2 medium
Green chillies slit 2
Tomatoes finely chopped 2 medium
Coconut oil 2 tablespoons

METHOD

To make masala, heat coconut oil in a clay pot.

Add ginger and garlic and saute for a minute.
Add 10-12 curry leaves and onion, saute till
they turn translucent.
Add slit green chillies, tomatoes and salt
to taste and cook till the tomatoes turn mushy.
Add red chilly powder,turmeric powder and
tamarind extract and cook till oil separates from the masala.
Add the squid pieces, coat them with masala
and cover and cook till fully done.
Garnish with curry leaves and serve hot.

PASTA IN WHITE SAUCE

October 18, 2018 Saffron Flavours No comments

INGREDIENTS

1 cup penne or any kind of pasta
2 1/2 cup water
1/2 teaspoon sunflower oil
1 teaspoon salt
1 cup chopped mushrooms
2 tablespoon butter
1 teaspoon oregano
1 chopped onion
1 medium chopped capsicum ( green pepper)
2 tablespoon all purpose flour
2 3/4 cup milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
100 grams cheese

white sauce pasta recipe

Add water, oil and salt in a container. Heat it for a minute on high flame. Keep stirring time to time.

Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time. Keep stirring in between so that the pasta doesn't stick to the bottom of the container. After boiling, drain out the water from pasta.

Chop all the vegetables into small pieces and keep them aside. Add butter in a pan and heat it for 30 seconds over moderate flame.

Now add onions in the pan and saute it for 2 minutes or till they turn slightly pinkish in colour. Add mushroom, capsicum, oregano and saute them for 5 minutes.

To make white sauce , heat a pan in low flame , add butter , once the butter melts add all purpose flour and cook it well. the color of the butter and flour mixture should remain unchanged. Now add milk to this to form a sauce consistency, Add cheese of your choice and bring to a boil.

Once the sauce is ready add chilli flakes, oregano and pasta and mix well.

Garnish it with cheese Hot white sauce pasta is ready to serve. Garnish with oregano seasoning and chilli flakes. Enjoy!

KADAI PANEER

October 17, 2018 Saffron Flavours Veg No comments

Kadai paneer is a mouthwatering recipe made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional Indian spices. It is one of the most popular Indian curries .

This dish gets its name from Kadai, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer.

Kadai Paneer can be made in various ways. You can make a dry/semi-dry version for serving with Breads. You can also cook it with gravy if you want to serve it with rice dish. This recipe is for the gravy version of Kadai Paneer.

Servings: 5

Category: Main Course

Cuisine: Indian

INGREDIENTS

250 gm Paneer (Indian Cottage Cheese), cubed
2 Medium Sized Onions
2 Large Tomatoes
1 Medium Sized Green Capsicum
2 inch Ginger, grated
5-6 Cloves of Garlic
1 tbspn fresh Cream
1 Tablespoon Coriander Powder
2 Teaspoons Red Chili Powder
2 green elaichi
2 cloves
Piece of cinnamon
1 teaspoon cumin seeds
1 bay leaves
1/2 Teaspoon Turmeric Powder
2 Teaspoon Crushed Kasuri Methi
Salt to taste
5 tbspn cooking oil.

PREPARATION

Marinate paneer cubes, 1 onion and capsicum cut into square pieces with a pinch of salt and chilly powder.
Shallow fry them in oil until golden an transfer it into a bowl.
Heat 1 tbspn of oil n add jeera, cinnamon, elaichi and cloves.Add finely chopped onion n saute till they turn translucent, add tomatoes ,chopped ginger and garlic and saute till tomatoes turn mushy. cool and blend in a mixer grinder to fine paste.Strain them to get the finest paste.
Heat oil in a kadai, add bay leaves , chilly powder and coriander powder. Immediately add the ground paste and cook till the oil separates. Now add the fried paneer ,onion and capsicum. Cook for 5 minutes and finish off with kasuri methi and fresh cream.
Serve hot with rice or roti.

METHOD

INGREDIENTS

Search This Blog

TENDER COCONUT PUDDING

PIZZA (CHICKEN)

Instructions

SQUIDMASALA

PASTA IN WHITE SAUCE

INGREDIENTS

white sauce pasta recipe

KADAI PANEER

MUTTON PEPPER FRY