Sweet Vermicelli ...flavored with coconut milk

Sweet Vermicelli flavored with coconut milk is the perfect recipe to cook up at short notice. Why just plain sweet seviyan when they can be very well flavoured ?

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Be it for a festival or a party, this sweet dish with vermicelli hits the right taste with everyone. The mild coconut flavor makes it delicate.

A simple recipe with regular ingredients makes this a convenient dish to try out. Doodh ki meethi seviyan is an all time favourite in my family.

Click the link below for the video:

Sweet Vermicelli Flavored with Coconut Milk                   Serves 4 to 6

Ingredients:

Vermicelli/Seviyan – 1 cup

Full fat milk – 2 cups

Ghee/Clarified butter – 2 tbsp

Coconut milk – ¼ cup

Green cardamom/Elaichi powder – a large pinch

Sugar – ½ cup

Salt – a pinch

Cashew nuts – a handful

Method:

1.    Heat the ghee in a pan. Add in the cashew nuts and fry till they are golden in colour. Remove the nuts and keep aside.

2.    Add in the vermicelli to the pan. Fry on low heat for 3 to 4 minutes till they turn crispy.

3.    Pour in the milk and bring to a boil. Cook on medium heat for 2 minutes. Add the sugar and mix to dissolve.

4.    Now cover and cook for 2 minutes. After the 2 mins, add in a pinch of salt and mix it in. Cook open stirring continuously till most of the water has been soaked up.

5.    Add in the coconut milk and a large pinch of green cardamom powder. Mix well, add in the cashew nuts and cook on high heat till all the liquid has been absorbed by the vermicelli. Turn off the heat.

6.    Cover and leave aside for 5 mins. Gently fluff up the vermicelli and serve warm.

© Rinki’s Kitchen

How to make Dal Bati anyday...

Did you know that you could make dal bati in less than an hour? Home made fresh Dal Bati tastes out of this world. My family enjoys this dish especially in the winters.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

It is a good change from the regular meals. You can actually try out different dal recipes with the batis. Just remember that the dal or lentils must be thick.

The batis turn out to be crisp on the outside but soft and flaky inside. The batis are dunked in ghee or for a less indulgent meal drizzled with ghee in my home. However they are served, the ghee is essential to its taste.

This Rajashthani dish is simple, hearty and easy to make.

Dal Bati       Makes 10 to 12 batis

Ingredients:

FOR THE DAL

Chana Dal/Bengal Gram – ¼ cup

Moong Dal/Green gram – ¼ cup

Masoor Dal/Red lentil – ¼ cup

Arhar Dal/Split Pigeon Peas – 2 tblsp

FOR TEMPERING THE OIL

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida/Hing – ¼ tsp

Cinnamon – 1 inch stick

Onion (chopped finely) – 1 meduim

Tomato (chopped) – 1 large

Ginger garlic paste – 1 tsp

Green chillies (chopped, slit or whole) – to taste

DRY SPICES

Coriander powder – 1 tsp

Cumin powder – ¼ tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Red chili powder – ½  tsp

Amchoor/Dried mango powder – ½ tsp

Vegetable oil – 2 tblsp

Salt – to taste

Ghee – 2 tsp

Coriander leaves (chopped) – 1 tblsp

FOR THE BATI

Atta/Whole wheat flour – 2 cups

Suji/Semolina – 1/3 cup

Salt – ½ tsp

Baking soda – ¼ tsp

Ajwain /Caraway seeds – ½ tsp crushed

Ghee/Clarified butter – ¼ cup (melted)

Water – as needed to make a stiff dough

Method:

1.    Mix the lentils in a bowl and soak them with water for half an hour. After the soaking, wash them two to three times. Transfer the lentils into a pressure cooker and add enough water. Cook till done.

Heat the oil and add in the whole spices FOR TEMPERING THE OIL.

2.    Add in the onion and cook till lightly coloured. Add in the ginger garlic paste and cook till the raw smell goes away. Add in the tomatoes and a bit of salt. Cook till they are tender.

3.    Add in the DRY SPICES and the green chillies. Cook on low heat till the oil starts separating. ( you may add in ¼ cup of water)

4.    Add in the boiled lentils and bring to a boil. Boil for 2 minutes. Adjust the consistency by adding more water if required. Just remember that the dal should be a thick one. Check the seasoning and adjust it. Finish off by adding in some chopped coriander leaves and ghee. Mix well and turn off the heat. The dal is ready.

5.    FOR THE BATI: Mix all the dry ingredients thoroughly. Then add the ghee and mix till a fist of the flour holds shape.

6.    Add water little at a time to make stiff dough. Apply some oil on it, cover and let it rest for 10 to 15 mins.

7.    After 15 mins, knead lightly and divide the dough into 10 to 12 balls. Shape into perfect balls and flatten slightly in your palm. Place them onto a baking tray with a little gap in between.

8.    Bake in a preheated oven at 200°C for 15 to 20 mins. Turn them over and bake for another 7 to 10 mins.

9.    Give the batis a dip in melted ghee before serving. Drizzle more ghee on the Dal and Bati and serve hot.

© Rinki’s Kitchen

Infused Hot Chocolate Drink

A hot chocolate on a cold day can fix all the blues…if you infuse the hot drink with extra flavours then we are talking of gourmet drinks!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

I have always enjoyed my cup of hot chocolate during the winter months or the monsoons. In recent years I discovered the special art of infusion and ever since my hot chocolate has been flavoured with whatever ingredients I find in my pantry.

These drinks taste out of the world and you will notice that the recipe to achieve this end result is fairly simple. Thickening the drink is optional but I would recommend it.  In my family, everyone has a favourite flavoured hot chocolate drink. So, I know which one to make for whom….

Click the link below for the video:

Infused Hot Chocolate Milk Recipe                  Makes 3 mugs

Ingredients:

FOR THE BASIC HOT CHOCOLATE

Full Fat Milk – 3 mugs or 900ml

Semi Sweet Dark Chocolate(grated) – 3 to 5 tblsp

Cocoa pdr – 3 tsp

Hot water – 2 to 3 tblsp

Brown Sugar – to taste

FOR THICKENING

Corn flour – 1 ½ tblsp

Water – ¼ cup

FOR INFUSION

1.    Candied orange peel – 1 piece + Fresh orange zest – a tsp or an inch of peeled

2.    Star anise – 2 + Candied ginger – 2 small pieces

3.    Cinnamon stick – 2 + Instant coffee powder – ¾ tsp

Method:

1.    FOR THE BASIC HOT CHOCOLATE: Dissolve the cocoa powder in the hot water till there are no lumps in it. Keep aside.

2.    Heat the milk on low. Add in the cocoa powder mixed with water followed by the brown sugar. Mix till the sugar dissolves completely. Bring to a boil and turn off the heat.

3.    Add in at least 3 tblsp of the grated chocolate and mix to combine. Bring to a boil again and turn off the heat.

4.    FOR THICKENING: mix the corn flour and water to get slurry. Keep aside.

5.    FOR INFUSION: Heat a mug of the prepared BASIC HOT CHOCOLATE and add in the ingredients 1, 2 or 3. Boil on low for a minute. Add in a tsp or two of the corn slurry to thicken the drink (this is optional).  Mix well. Turn off the heat, cover and let infuse for 2 to 3 mins.

6.    Heat it up before serving into the mugs. Top with whipped cream or marshmallow. Garnish with the ingredients used for infusion.

7.    Serve hot.

© Rinki’s Kitchen

Spinach Cheese Puffs

Spinach and cheese puffs are a family favourite. Each time I make puff pastry (usually during winters) it’s usually a large batch.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

I have shared the recipe for puff pastry. All you need are four basic ingredients:- flour, butter, salt and water. Puff pastry made at home is buttery flaky and tastes heavenly. Never have I had puff pastry that tastes better than the homemade one.

Once made, the puff pastry may be frozen up to a month. It can also be filled with a variety of filling from sweet to savoury. This recipe uses spinach and three types of cheese in the filling.

Making puff pastry is a bit of art and a bit of science too….very fulfilling!

Try it …I’m sure it’s for keeps…

Click the link below for the video:

Spinach Cheese Puffs                            Makes 9 to 12

Ingredients:

FOR THE PUFF PASTRY

All purpose flour – 2 cups + 1/3 cup

Chilled Butter (unsalted) – 250g

Salt – a large pinch

Chilled water – ½ cup (or slightly more)

Synthetic vinegar – a few drops

FOR THE FILLING

Blanched spinach leaves (roughly chopped) – 1 cup

Paneer/Cottage Cheese – 200g

Mozzarella and Processed cheese (grated) – ¾ cup

Onion (sliced) – 1 large

Capsicum (chopped finely) – 1 tblsp

Garlic (grated) – 1 tsp

 Spices(nutmeg – a pinch, red chili flakes and pepper powder to taste)

Salt – to taste

Extra virgin olive oil – 1 ½ tblsp

Method:

1.    FOR THE PUFF PASTRY: Add salt to the flour and mix well. Take about a tablespoon of butter and rub it into the flour as shortening.

2.    To the chilled water add in the vinegar. Knead the flour with this water to smooth dough. Cover and rest for 20 mins.

3.    Add 1/3 cup of flour to the rest of the butter. Using a pestle, pound the butter and then mix it with the flour using your hands. Shape it into a square or a rectangle that is ¼ th inch thick. Wrap in cling film and put it in the fridge to firm up.

4.    After the dough has rested, knead lightly and roll it out using some dry flour. (It should be big enough to envelop the butter square). Place the firmed up butter in the center and wrap it up.

5.    Roll it out into a rectangle and fold it 1/3 of the way from one side, then the other side. Roll it out again, this time in the opposite direction from the last time. Fold again and put it in the fridge.

6.    Repeat step 5. Two more times so that the dough gets folded 6 times.

7.    After 6 folds, roll it out into a large rectangle 1/8 th inch thick. The puff pastry is ready. Let it chill in the fridge for at least 20 mins before baking.

8.    FOR THE FILLING: Heat the oil and add in the onion and capsicum. Cook till onions turn light brown. Add in the garlic and once the raw smell goes away, add in the spices. Mix well. Add the spinach and toss it up. Turn off the heat.

9.    Crumble the paneer into the pan. Season with salt. Mix well with the spinach. Let it cool to room temperature. Add in the other cheeses and combine well.

10. TO ASSEMBLE THE PUFFS: take out the puff pastry sheet from the fridge and cut it into any shape you like. I cut it into squares.

11. Place a generous amount of filling in the center of each square. Wet the corners, lift and pinch the opposite corners to form a parcel.

12. Bake in a preheated oven at 180°C for 12 to 15 mins or till they are golden in colour.

13. Serve hot with ketchup or chilli sauce.

© Rinki’s Kitchen

Wholesome Winter Soup!

This recipe was born out of a craving for a wholesome winter soup. I was really not in the mood to cook an elaborate meal so; I set out a bit of everything that was there in the fridge onto the kitchen counter. I realized that this soup was going to be inspired by the popular Minestrone soup!

That is how this recipe came about…

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This wholesome winter veggie soup with pasta has a bit of protein, carbohydrates, fat and lots of vitamins and minerals. Just go with any vegetable, pasta or beans that you have at home. Everyone finds an ingredient in this soup that they love…

I highly recommend this soup as a meal.

Who wouldn’t enjoy a bowl of this steaming hot beans pasta veggie soup?

Wholesome Winter Soup               Servings 4 to 5

Ingredients:

Onion (finely chopped) – 1 ½ tbsp

Capsicum (finely chopped) – 1 ½ tbsp

Garlic cloves (finely chopped) – 2 to 3

Coriander stalk (finely chopped) – 1 tbsp

Carrot and Zucchini (diced) –½ cup

Cabbage (finely chopped) – ¼ cup

Spinach leaves (finely chopped) – ¼ cup

Mixed beans (boiled) – ½ cup

Tomato paste – ¾ cup

Dried oregano – 1 tsp

Processed cheese (grated) – 1/3 cup

Small or broken pasta – ¼ cup

Butter – 1 tbsp

Salt and pepper – to taste

Extra virgin olive oil – 1 ½ tbsp

Hot water or stock – 500ml or as required

 

SAUCE MIX

Tomato ketchup – 2 tbsp

Light soy sauce – 1 tsp

Tabasco – to taste

SLURRY (optional)

All purpose flour – 1 ½ tsp

Water – 2 tbsp

Method:

1.    Heat the olive oil in a deep pan. Add in the onion and capsicum and cook till they turn soft.

2.    Add in the garlic and cook till the raw smell goes away. Add in the carrot and zucchini along with some salt and pepper. Cook for a minute or two then add in the leafy vegetables and the coriander stalk. Cook for a minute.

3.    Flavour with a dried herb of your choice. Mix well. Pour in the tomato paste. Mix again and bring to a boil.

4.    Add in the SAUCE MIX, bring to a simmer and add in about 500ml of hot water or stock. Once it starts boiling, cover and cook on low for 10 minutes.

5.    Add in the cooked beans and the pasta. Add in more hot water if required. Cover and cook for further 10 minutes or till the pasta is done.

6.    If you want to thicken the soup, add in the slurry mix well and cook for 5 mins. Add in the butter and mix to melt. Check and adjust the seasoning.

7.    Serve the soup hot with a sprinkling of cheese on top.

© Rinki’s Kitchen

Dark Chocolate Cake with Cherry Cream Frosting

A Dark Chocolate Cake with Cherry Cream Frosting tastes heavenly and looks pretty too. This delicate dessert can be easily made at home and enjoyed at tea time or as an after meal dessert.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Made with oil, this cake turns out to be super moist!

The decadent dark chocolate cake goes extremely well with the delicate cherry cream. And that is what makes it a special cake…

The cherry cream recipe story is quite interesting….some years ago, while baking a black forest cake, I realized that the number of cherries that I had weren’t enough for the cake. So, after some thought, I changed my plan and finely chopped up all the cherries that was there and folded them into the whipped cream. Now, there was a delicately flavoured cherry cream! Win Win 😊

Dark Chocolate Cake with Cherry Cream Frosting
(8 to 10 servings)

Ingredients:

DRY INGREDIENTS:

All purpose flour – 1 ½  cups

Cocoa pdr – ¾ cup

Baking powder – ¾  tsp

Baking soda – ½  tbsp

Salt – ½ tsp

WET INGREDIENTS:

Castor Sugar – 1 ½ cup

Vegetable oil – ¼ cup

Eggs – 2 large

Vanilla essence (optional) – 1 tsp

Buttermilk – ¾ cup

Hot water – ¾ cup

FOR THE CHERRY CREAM

Whipped cream – about 2 cups or as required

Pitted cherries (tinned or fresh) – ½ cup finely chopped

Cherry syrup – 4 tblsp

Whole cherries - 8

Method:

1.    Sift together the DRY INGREDIENTS and keep aside.

2.    Line the bottom of two  7 inch round tins with butter paper. Brush them with oil and keep aside.

3.    In a large bowl add in the WET INGREDIENTS and the sugar. Mix well till pale and fluffy.

4.    Add in the DRY INGREDIENTS into the wet mix in 3 parts alternating with the buttermilk in 2 parts. Mix well after each addition. DO NOT OVERBEAT.

5.    Finally, pour in the hot water and mix it in.

6.    Pour the batter equally into the two prepared tins and bake at 170 °C for 20 mins or until the cake is done. A toothpick inserted in the centre should come out clean. Once done, let them cool completely on the wire rack.

7.    FOR THE CHERRY CREAM: Whip up some chilled cream till stiff peaks are formed. Take out about 2 cups of the whipped cream into a bowl. Add in the chopped cherries and mix well by folding in.

8.    To assemble the cake, place one layer of the cake on the cake board/stand. Drizzle with cherry syrup. Place a generous amount of cherry cream over it and spread it out. Put the other layer over it with the bottom side up. Repeat with the soaking. Cover the cake with the left over cherry cream. Use a knife or spatula to smooth the top first and then the sides as best as you can.

9.    Place the whole cherries as decoration on top. Chill it for half an hour before serving.

© Rinki’s Kitchen

Assorted Shortbread Cookies

Baking shortbread cookies or biscuits can be a fun project for the family. Follow the recipe and learn how to make assorted shortbread cookies easily at home.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Winter is the time for baking with family. I always enjoyed baking with my mother and later with my son. Here’s a recipe that is not only super easy but a lot of fun to bake. My go to … quick cookie recipe and an all time favourite.

It is actually very easy to remember this recipe. Unlike other recipes this one can be easily measured out using a cup. As simple as that!

I have shared 3 variations of this recipe mainly keeping the kids in mind. You may add nuts or dried fruit pieces or any other ingredients or flavourings to create your versions. Keep experimenting….

The end result is this super buttery and crumbly cookie that you cannot have enough of.

Pure indulgence!

Click the link below for the video:

SHORTBREAD COOKIES ASSORTED                  Makes 24 to 30

Ingredients:

All purpose flour – 2 cups

Butter – 1 cup

Icing sugar – ½ cup

Vanilla essence (optional) – 1 tsp

Baking powder (optional) – 1/8 tsp

Salt (optional) – ½ tsp

Sprinkles (multi coloured) – 2 tblsp

Choco chips – 2 to 3 tblsp

Method:

1.    Beat the butter till its light. (The butter must be at room temperature but not too soft.)

2.    Add in the icing sugar and beat till light and fluffy. Add in the essence and beat to combine.

3.     Mix the flour, salt and baking powder ( if you are using them) thoroughly. Add the dry mix into the beaten butter. Combine together by beating it lightly. Stop when it has just combined.

4.    Take out the dough onto your work surface, sprinkle a little flour and gather it into a ball by pressing with your hands.

	Note:   Divide the dough into 3 parts. Keep one part plain. ­ To the second part add the sprinkles and mix well.  To the third part add the choco chips and mix well.

 

5.    Roll out and shape into square or rectangle. Cut out square or rectangular pieces. Poke holes using a skewer all over. Arrange the cookies with a little gap in between each on a baking tray (lined with a baking sheet). Chill in the fridge to firm up the cookies.

6.    Bake at 180 °C for 12 to 15 mins or till the cookies get a light colour on them.

7.    Cool completely on the wire rack before removing from the tray.

8.    Serve with a hot glass of milk or a cup of hot chocolate.

© Rinki’s Kitchen