CARROT PANEER CHAPATHI

                                                          Sometimes its really strange that we think of making something and end up in something else.................. yesterday i had thought of making simple whole wheat chapathi............while i was going to knead the dough i saw 1 piece of carrot left over from some cooking.............first i thought of puting it back in fridge,,,,,,,,,,,,,
then i changed my mind coz i knew that the carrot wil sit in the fridge til it wilts and then i will have to throw it away................so i grated the carrot and added to the dough mix.....................
.then my always innovative mind became restless and decided to make the chapathi rich by adding some paneer and kasoori methi...........the end result was just some delicious chapathis............dh and jr enjoyed it............i was also happy that my carrot was used up and that too in a tasty way...........so try this and enjoy...............

INGREDIENTS:

WHOLE WHEAT FLOUR           -1 CUP
CARROT GRATED                      -1/4 CUP
PANEER                                        -1/4 CUP[MAKE A PASTE BY GRINDING WITH LITTLE
                                                                               WATER]
KASOORI METHI                         -1 TSP
WATER                                           -TO KNEAD A SOFT DOUGH


METHOD:

ADD ALL INGREDIENTS AND KNEAD TO MAKE A SOFT DOUGH..........KEEP IT COVERED FOR MINIMUM 15 MIN....................MAKE EQUAL SIZED BALLS AND ROLL INTO CHAPATHIS.............IN A HOT TAWA FRY THE CHAPATHIS TILL COOKED ON BOTH SIDES.........SERVE OT WITH ANY CURRY OF YOUR CHOICE.........ENJOY..........


Sending this to cooking with seeds wheat by veggie platter..........

also sending to any one can cook by ayeesha of taste of pearl city..............

COCONUT MACROONS

                                             My dh is not a great coconut lover..........eventhough occassional puddings with coconut are o.k.............i always say he s like a cuckoo in crows nest becoz being keralites there is no choice other than those with coconut...............
in the begining i found it very difficult to make curries with out including the main ingredient coconut...............but now i too got used to this anti coconut team with my sonny boy.....................
when i saw this recipe i just wanted to try it for a change thinking that only i will eat it....so i reduced the qty to half...........
but when these crunchy biscuits were baked my whole family fell heads over in love with this...........and the most important thing is that my anti coconut dh ate the most.............
now this is like a regular snack in the evening..............
nd so easy to make also..............try this and enjoy............


INGREDIENTS:

EGG WHITE                    -3
POWDERED SUGAR      -1 CUP
CORN FLOUR                 -1 TBLSPN
DESSICATED COCONUT -1 1/2 CUP
VANILLA ESSENCE         -1 TSP

METHOD:

1. BEAT EGG WHITE UNTIL CREAMY AND SOFT PEAKS ARE FORMED.
2. ADD SUGAR TO THIS AND BEAT AGAIN.
3. ADD ALL OTHER INGREDIENTS AND MIX SLOWLY USING A SPOON.
4. NOW ADD I SPOONFULL OF THE MIX TO A GREASED BAKING TRAY.
5. BAKE FOR 20-25 MIN IN A 180 PREHEATED OVEN.
6. ALLOW IT TO COOL SOME TIME BEFORE SERVING TO GET CRUNCHINESS.
7. ENJOY...................

STICKY TOFFEE DATE PUDDING

                                                Hi friends...............after a long gap im back to blogging.............these days due to some personal health reasons i have been not in a mood for any cooking or blogging..........
so nw im o.k and back to full fledge blogging.................nd i hav to catch up all events and posts from my blogger friends eventhough it will take some time............
This pudding is one of my family favourites..............so try and enjoy....................I got this recipe from classic essential puddings by Annie wilson..........

INGREDIENTS:

CHOPPED PITTED DATES                    -1 CUP
SELF RAISING FLOUR                          -1 CUP
BUTTER                                                    -1/2 CUP
BROWN SUGAR                                       -1/2 CUP[CAN USE ORDINARY CASTOR SUGAR
                                                                                         ALSO]
EGGS                                                           -2
VANILLA ESSENCE                                   -1 TSP


FOR TOFFEE SAUCE:
1 CUP BROWN SUGAR
1 CUP CREAM
1/4 CUP BUTTER
1/2 TSP VANILLA ESSENCE


METHOD:

1. PRE HEAT OVEN TO 180C
2. BRUSH A CAKE TIN WITH MELTED BUTTER AND LINE WITH BAKING PAPER
3. PUT DATES IN A BOWL AND ADD 3/4 CUP BOILING WATER.STIR AND LEAVE FOR 15 MIN
4. USING ELECTRIC BEATER BEAT BUTTER,SUGAR AND VANILLA UNTIL LIGHT AND CREAMY.GRADUALLY ADD EGGS BEATING WELL AFTER EACH ADDITION.FOLD IN HALF OF FLOUR MIX THEN HALF OF DATE MIX.STIR IN REMAINING FLOUR AND REMAINING DATES UNTIL WELL COMBINED
5. POUR MIX INTO CAKE TIN AND BAKE FOR 40 MIN OR UNTIL A SKEWER INSERTED COMES OUT CLEAN WHEN INSERTED INTO CENTRE OF PUDDING
6. LEAVE PUDDING IN TIN TO COOL FOR 10 MIN BEFORE TURNING OUT
7. TO MAKE SAUCE PUT SUGAR, CREAM,BUTTER AND VANILLA ESSENCE IN A SMALL PAN AND BRING TO BOIL STIRRING.SIMMER THE SAUCE OVER LOW HEAT FOR 5 MIN.POUR OVER PUDDING AND SERVE WITH WHIPPED CREAM...............
8. ENJOY