Baked Crispy Onion Rings

 For Blog Hop Wednesday this month, I am paired with Harini of Tamalapaku and among all the variety of dishes that are there on her blog, I chose these Baked Crispy Onion Rings. To know more about Blog Hop Wednesdays check this. To see what other blog hoppers are up with see this.

 

Ingredients:

1 Large Onion sliced in rings. I used the white variety.

For the coating batter

2-3 tbsp AP Flour

1 tsp corn flour

A generous pinch of salt

1/4 tsp apple cider vinegar

1/4 cup water

For coating the onion rings

Bread Crumbs, as needed (I used 2 multigrain bread slices, toasted them and churned them to crumbs)

1 tsp oil

1/4 tsp Italian dried mixed herbs

1. Preheat the oven at 200-220 C. Line a baking tray with parchment paper. Set aside.

2. Mix all the ingredients for making the batter and add water and whisk till there is no lump.

3. Mix the bread crumbs, seasoning and oil and rub with your fingers.

4. Dip a onion ring in the batter and then coat it with the crumbs and place them in the lined baking tray. Do the same with all the onion rings.

5. Bake them for 15 minutes, turning them once after 7-8 minutes to ensure they are uniformly crisp.

6. Serve with tomato ketchup or sweet chili sauce or enjoy with a cup of tea.

Notes:

1. I used multigrain bread crumbs as I had them at hand. But, I think using regular bread crumbs will be better for taste.

2. Instead of bread crumbs, I think coarse semolina should also work fine.

3. Do not slice the onion too think or they will burn while baking.

Only disadvantage of this recipe is that, one has to be patient while making them. It is simple enough but baking the rings is time consuming. But, on the brighter side, they are really low fat and you don't have to worry about having eaten too much of them.

Thank you for stopping by! Cheers!

Creamy Mint Dip for Blog Hop Wednesdays and Forgetfulness Episodes

Yesterday started with a bang and I realized it was Wednesday and not just any other Wednesday but a Blog Hop Wednesday. Usually, I compose the blog hop post well in advance, but today I was almost caught off guard. Really, for no reason I can fathom, I suddenly realized that I have not been keeping a track of what day it is? Even after I had scheduled this post for Tuesday! Well the forgetfulness episodes is not just about this but about all the other 101 things I keep forgetting everyday and particularly those things DH categorically asks me to do. 

First thing first. So, when I realized it was blog hop Wednesday, I headed off to my assigned blog (which I have visited a couple of time the past week and have read almost all her posts). But, now I was looking for something that can be prepared in a jiffy. I had already bookmarked this, this and this. Then I had thought of this, but then I didn't have the said biscuit at home. So, finally I zeroed on this recipe as it was the quickest thing possible. I whipped it up, clicked a few pics, kept the dip in the fridge and headed straight to the already appointed engagements of the day. I came back home a little late than planned and was literally starving. This dip and the tortilla chips came to my rescue and in no time, I finished off the bowl clean.

Recipe Source: Pink's Recipe Diary

Ingredients:

Greek Yogurt 150 ml

3-4 Mint leaves finely chopped

Salt and sugar to taste

Chili flakes to taste

Note: I have used Greek Yogurt here which is thick and creamy. Instead, you can use hung curd, prepared by spreading the yogurt over muslin cloth lined over a sieve and letting the whey from the yogurt drain away.

Process: 

Add everything in bowl and mix well. The dip is ready to serve. 

I had it with lightly salted Tortilla Chips. 

As Pinky puts it, It is a very versatile dip and can be used to spread it on sandwich and I am going to try that soon.  

Do check what other blog hoppers are up with.

I will chronicle my forgetfulness episodes in the next post as it I have ranted a lot here already. Thank you for stopping by! Cheers!

Quick and Crunchy Masala Peanuts ~ In Microwave ~ For Blog Hop Wednesdays

If you want a quick snack, hassle free to make, then you have hit the right space. These crunchy masala peanuts just takes a few minutes to prepare and you will have only a couple to utensils to wash after you make them. This week for the new edition of Blog Hop Wednesdays, I was paired with Nirmala's Kitchen. Her space has a variety of dishes and I have bookmarked a number of her dosa recipes. But the moment, I saw this, I knew this is what I need to try right away. Needless to say, I love peanuts! I have used half the quantity as given in the original recipe. This is a healthy snack which uses little oil and can be prepared in a jiffy.

I know this post comes a day late but as the saying goes, 'Better late than never'. Do check out what other Blog Hoppers are up with. Lets check the recipe of Crunchy Munchy Masala Peanuts.

Ingredients:
1/2 cup peanuts
1 tbsp gram flour/besan.
1tsp rice flour
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
11/2 tsp oil
1/3 tsp salt or to taste
Click here for the printable version
Process:
1. Soak the peanuts in water for 10-15 minutes.
2. In a bowl add rest of the ingredients and mix. Drain the water and add the peanuts to the masala mixture.
3. Use your hands to lather the masala mixture onto the peanuts and then arrange it on a microwave safe plate in single layer.
4. Microwave it on a high for 1 minute and check. Remove any lumps. Repeat the process until they are crisp. I did it 4 times, 1 minutes each. Be careful when handling the plate as it will become hotter with each minute.
5. Let it rest for 10 minutes before munching as they will become crisp as they cool down. Perfect with a cup of tea or coffee, it is even good on its own. Just keep an eye on the portion size as too much of anything isn't good.

Note: The time of making these can vary from microwave to microwave. I have a simple one which I use only for re heating food.

Also linking it to Healthy & Hearty hosted here & New Year - New Dish hosted by Nupur.

Thank you for stopping by! Cheers!

PS: I have a number of things to write about in my coming posts, both books and food and also about my New Year London visit. I will post the January Sweet Punch Challenge next. (Gosh! I am already a week late for that). Stay tuned.

Pear & Cardamom Smoothie~ For Blog Hop Wednesdays~ From Priya's Easy n Tasty Recipes

Priya's Blog needs no introduction. Most of us in this blogging world must have come across her blog. It is one of the most frequently updated, versatile and has hundreds of recipes. It is a marathon task to pick up one recipe to try from there because if you spend even  half an hour on that blog you will end up bookmarking so many of her recipes. She has a space with the most wide variety of recipes and I am glad to have been assigned her blog for this edition of Blog Hop. But the problem was how to choose one.

However, I did manage to choose one- Corn and Chickpeas Seekh Kebabs after long hours of shuffling through  her recipes. But, give it to my poor planning, I didn't even realize it is Wednesday today and to make things worse I was missing some vital ingredients to make these kebabs. I am not an instant blogger. I take my time to ponder and compose a post. So, trying these kebabs are put on hold for a day, but, I am going to make them for sure.

Then started another sessions of zeroing on another recipe and this time I wanted a quick recipe with the ingredients I had at hand. What can be quicker than a salad or a smoothie. So, I decided on this Cardamom and Pear Smoothie.

Ingredients:
2 pears peeled and chopped.
1/2 cup low fat Yogurt
1 cardamom pod crushed finely
Sugar to taste

Process:
Add every thing in a blender and give a quick whiz. Adjust the sweetness to your taste. Pour into a glass and serve immediately!

The smoothie was satisfying and the cardamom added a wonderful flavor and warmth to it.  I enjoyed my glass of smoothie.

Check out what other Blog Hoppers are up with.

Thank you for stopping by. Cheers!

Eggless Chocolate Microwave Mug Cake ~ For Blog Hop Wednesdays~ From Sin-A-mon

It's Wednesday and it is time for Blog Hop again. I am sure most of you are aware about this bi-monthly event. If not, then check this out.

This week I am assigned Monika's Blog Sin-A-Mon. I have been following her other blog for quite a time. She is a well known name in the blogging world with her interests ranging from food to books to social awareness. I chose a very simple yet indulgent recipe from her blog -Chocolate Mug Cake. I have tweaked the recipe to make it egg less and added vanilla instead of cinnamon. I have halved the original recipe to yield only one serving. The weather hasn't been great of late with grey clouds and cold days and occasional drizzle. The warm chocolate mug cake was perfect to lift spirits in an otherwise depressing climate.

Ingredients:

2 tbsp AP Flour

2 tbsp powdered sugar

1 tbsp cocoa powder

1 tbsp Nutella

11/2 tbsp milk

11/2 tbsp oil

11/2 tbsp yogurt

1/2 tsp baking powder

A pinch of baking soda

1/2 tsp vanilla essence.

 Process:

1. Mix all the ingredients and pour the batter into a large microwave safe mug. Mine was big and the batter came 1/3rd of its volume. If you choose a smaller one the batter may overflow while cooking.

2. Microwave it for 2 minutes. Let it sit in the microwave for 30 secs before taking it out. Its ready to eat! I had mine with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Note:

1. The texture of the mug cake was brownie like. It is best to have it fresh from microwave.

Time to dig in!

Check what other bloggers are up with! Thank you for stopping by! Cheers!

Spicy Corn Chaat ~ For Blog Hop Wednesdays~From Sizzling Tastebuds

It is time again for another edition of Blog Hop Wednesday. This week I am assigned Kalyani akka Mom Chef's blog- Sizzling Tastebuds. I would like to express my heartflet gratitude to Radhika for creating such wonderful event. It is indeed a pleasure to visit blog and try recipes from there. In this process I have discovered so many fabulous blog and I believe I will continue doing so. If you too want to be a part of this event check out this.

Coming back to the recipe I have chosen today, it is Spicy Corn Chaat. It is for them who are craving for a spicy chaat and yet are worried about junk food getting into their bellies. In my case, I have already put on quite a lot on my India visit, so I am trying to avoid anything that will add to my already increased waistline..:-(!

I too prepare a similar version often, but this one has loads of vegetable and hence for colourful and healthy too! Thank you Kalyani for this wonderful and healthy recipe.

Spicy Corn Chaat:

Ingredients:
1 cup boiled corn
1/4 cup chopped tomatoes
1/4 cup chopped onions
2 tbsp chopped green pepper.
Handful of chopped coriander.
1/4 tsp Black salt
1 tbsp lemon juice.
1/2 tsp chat masala
a dash of freshly ground pepper.
chopped green chilli to taste.

Process:

1. Add all the ingredients for the dressing in a bowl and mix.
2. In another large bowl, add all the other ingredients and corn preferably warm/mildly hot.
3. Pour the dressing over it and mix well. Serve immediately.

Check out what other bloggers are up with!
Thank you for stopping by! Cheers!

Salty Cumin Cookies & Aloo Tikki Chat~ For Blog Hop Wednesdays~ A Double Post

Its time again for a 'Blog Hop' post. Blog Hop Wednesdays is an initiative taken by Radhika. To know more about this event check this.
From the very title of the post, it is evident that I am going to post two recipes here. Let me explain!
For the 7th edition of Blog Hop I am assigned Dee's Kitchen and I have chosen her Salty Jeera Cookies. It has been quite a while since I baked anything and my hands are seriously itching to get baking!

The second recipe I am doing is from Veena's Space, Veg Junction. I had missed a blog hop post when I was on my India visit. Initially I had zeroed on her Khandvi recipe, which I have tried twice, but didn't get the chance to click! So, the other day when I was going through her space, I chanced upon her Aloo Tikki and the sweet memories of gorging on chats on my India visit came flooding to me and I knew I had to make it soon. So, taking inspiration from that I prepared Aloo Tikka Chat!

So, first can I entice you with these Salty Cumin Cookies:

Ingredients:
3/4 cup AP Flour

¼ cup soft butter+1 tsp butter to grease hands

2 tbsp powdered sugar.

¼ tsp salt.

¼ tsp cumin seeds.

¼ tsp carom seeds
2 tbsp water


Process:

1. Pre-heat the oven at 180 C and line a baking tray.

2. Add the cumin and carom seeds to the flour and mix. Now add the butter in flour and mix it.

3. Knead the flour well with fingers till smooth. Add water little by little as required.

4. Shape the dough into 10 even sized balls with greased hands
5. Place them on the lined baking tray and flatten the balls with a fork.
6. Bake the cookies for 15-18 min. at 180 degree till they are light golden. Cool them completely before storing.
7. Serve them with hot tea or coffee.

The cookies were awesome and had a perfect texture. I will surely make them again.

Now can we have some chat on the table!

Aloo Tikki Chat:

Ingredients:

Serves 2:

2 large potatoes, boiled, peeled and mashed.

1 tbsp grated ginger.

1 green chilli finely chopped, optional/to taste.

1 tbsp corn flour.

1/2 tsp sugar.

1/2 tsp red chilli powder.

1/2 tbsp roasted cumin powder.

2 tbsp chat masala.

3-4 tbsp Green Chutney

6-7 tbsp Sweet Tamarind Chutney.

1 cup yoghurt.

Salt to taste.

Oil as needed.

Pomegranate pearls, nylon sev and chopped coriander to garnish.

Process:

1. In a bowl add mashed potatoes, grated ginger, green chilli, corn flour and salt and mix well. Shape them into 4 even sized balls and flatten them inthe shape of tikkis.

2. Shallow fry them on a hot tava. Keep aside.

3. Whisk the yoghurt till smooth. Add salt, sugar and a spoon of sweet chutney.

4. To serve arrange 2 tikkis per plate and pour the yoghurt mixture over it. Top it with green chutney and sweet chutney. Sprinkle roasted cumin powder, chat masala, red chilli powder. Garnish it with pomegranate pearls, nylon sev and chopped coriander leaves.

5. Serve immediately and enjoy!

Check what other blog hoppers are up with.


Thank you for stopping by! Cheers!

Coconut Burfi ~ For Blog Hop Wednesdays ~ From Sara's Kitchen

Until a few hours back, I had no idea what day is today. That is the euphoria of India visit. Naturally I forgot about this blog hop post.

And when I remembered the Internet connection was playing prank. I am just glad that I had tried the recipe for this post some times back and now just needed to compose the post.

This week I am assigned Sara's Blog and I chose this sweet dish. I chose is specially because it is microwave version. Now, I have a very basic microwave and I generally use it only for reheating. It was fun trying a new recipe. Only think I thought was the burfis were a little too sweet, so I reduced the sugar and next time I try it I would like to add 1/2 cup of Khoya for a richer texture and taste.

Ingredients:

2 Cup Coconut, I used dessicated. How ever, freshly dessicated will taste better.
1 cup sugar.
3/4 cup water
4 tbsp semolina.
2 tbsp ghee.
3 cardamom pods seeds powdered.

Process:

1. In a microwave safe bowl, add the water and sugar and microwave on a high for 4 minutes stirring every two minutes to make a one string consistency sugar syrup.

2. Now add rest of the ingredients and mix. Microwave it for another 6-8 minutes stirring it every 2 minutes, till the mixture looses moisture and becomes spreadable.

3. In a lined baking tray or thali spread this mixture and let it rest for 5 to 10 minutes. Cut it in desired shape.

4. When completely cooled take out individual burfis. Serve and enjoy.

Note: If you wish to add Khoya add it in the second step and adjust the sweetness. I will definitely try it next time.

Check out the other blog hoppers here. This event is the brain child of Radhika. Check out what other blog hoppers are up with.

Thank you for stopping by! Cheers!

Creamy Rabri/Basundi ~ For Blog Hop Wednesdays ~ From Enveetu KItchen!

For the 3rd edition of Blog Hop Wednesday I am assigned Priya's Blog- Enveetu Kitchen. She has an amazing collection of recipes. I just love her bakes. Despite that I have chosen her recipe of Basundi for today's post. I am sure some baking posts will follow soon.

To know more about it and participate check this. This event is the brain child of Radhika.

She had very lovingly prepared it for her grand mother's anniversary. Basundi is very much like Malai Rabri which I grew up eating. My mom's recipes is almost the same except she does not add saffron. Here, I have followed Priya's recipe to the T and loved it immensely.

I had prepared this long time back, before coming to my India visit and today on seeing these pictures I am tempted to make them again soon. I have used half of the measures as given in the original recipe.

Ingredients:

1 Litres Full Fat Milk

1/4 +2tbsp Sugar

2 tbsp Almond Meal

2 tbsp Chopped Almonds

2 tbsp Chopped Pista

3 cardamom pod seeds crushed

a generous of Saffron, rubbed in 2 tbsp of milk

Method

1. In a Heavy-bottom non stick pan, boil Milk. keep the flame on medium and boil till  it reduces to 3/4 of the volume. 

2. Stir the Milk and Scrape the Pan-Side and return it to the boiling milk. When the Milk reduces to 3/4 of its quantity, add saffron Soaked Milk to this and Sugar. 

3. Keep Stirring often and scrape the sides and stir the malai in to the milk.

4. When Milk reduces to half its quantity, add the almond meal and Chopped nuts and Stir Well. Switch off the Stove and let it cool. When cool refrigerate it. Serve chillled

I enjoyed it very much. See what other bloggers are up with for Blog Hop Wednesday!

Thank you for stopping by. Cheers!

Creamy Veggie Filling In Potato Bowls ~ For Blog Hop Wednesdays ~ From UK Rasoi!

The second edition of Blog Hop Wednesdays is here. This week I am paired with Nupur of UK Rasoi. To give you an insight into how this event works - every alternate wednesdays, bloggers participating in this event are paired with a partner and each of them has to chose a recipe from their partner's blog, prepare it and blog about it. To know more about it and participate check this.

Nupur has a good collection of scrumptitous recipes on her blog and it was a hard choice for me. But finally I decided on her Twice Baked Herby Potatoes. Using this recipe as an inspiration, I created Creamy Veggie Filling In Potato Bowls using the ingredients I had at hand. As, I was preparing them as appetizers, I just used half of the measures as given in the original recipe.

Ingredients:


2 baking potatoes.
2 tbsp butter
11/2 tbsp AP Flour.
1/2 tsp ground white pepper.
 salt to taste.
1 tbsp sugar
1/3 cup or little more warm milk.
2-3 tbsp cream, optional.
2-3 tbsp chopped green pepper.
2-3 tbsp sweet corn.
3 tbsp shredded mozarella.
1/2 tsp mixed herbs.

Process:


1. Microwave the potatoes for 6-8 minutes. Read the instruction given on the packet for cooking them in microwave.
2. Let it cool down. Once cooled, cut them in half and scoop out as much flesh as possible without distorting the shape. Keep the scooped potatoes aside.
3. Heat the butter in a pan and add the chopped pepper and thawed sweet corn and cook it for a minute. Then add the AP flour.
4. Cook it for a couple of minutes stirring, till the raw smell goes away. Add salt, pepper, herbs and sugar and stir. Add the warm milk, stirring all the time. Make sure there are no lumps. Add 3 tbsp of the scooped potatoes. Cook for another 2 minutes and turn off the heat.
5. Line a baking tray with parchment paper. Keep the potatoes with the scooped side up. Fill them with the prepared filling and sprinkle the shredded cheese.
6. Bake in a preheated oven at 175 C for 15-18 minutes till they are golden brown.
7. Enjoy them as they are or add a dash of tomato sauce. Serve them fresh from oven.

Check out other Blog Hop Wednesday Bloggers and what they are up with for Blog Hop Wednesday

Thanks for stopping by! Cheers!

Blog Hop Wednesdays 1 ~ Cranberry Lemonade ~ From RedSpice!

Come Wednesday and here is my first entry to the brand new event, Blog Hop Wednesday started by Radhika. This week I am paired with Madhusmita of Redspice and I have tried this Cranberry Lemonade from her blog. I loved her space and really liked the way she gives the background information about all the dishes she posts.

As it is evident from this  my previous post, I love lemonade. Unlike, my blueberry lemonade this is much quicker as one doesnot have to prepare the syrup. Of course, if you wish you can using fresh cranberries. Infact, it is already in my to-make list when these berries are in season. Only thing I tweaked was I did not use frozen lemonade for making it. Instead I made the lemonade myself.

Here comes the recipe:

Ingredients:
250 ml cold water.
3 tbsp sugar
2 tbsp lemon juice.
150 ml craberry juice.
A slice of lemon to decorate and ice cubes.

Process:

1. Stir in the sugar in the water and let it dissolve (I didn't go for heating it).

2. Add the lemon juice.

3. Before serving add the cranberry juice and stir well. Add the lemon slice and ice cubes.

4. Serve cold.

 Check out other Blog Hop Wednesday Bloggers and what they are up with for Blog Hop Wednesday

Thank you for stopping by! Cheers!