Pokemon-Snorlax and Pikachu Fondant figurine Cake

Hello Sweeties!!!! This is a special cake for a special friend. His mom is a close friend and who would not take a no for a answer. At times, I feel I need such people who trust and have faith in me even when I don't have any!!!!

The story started simple, she asked me if I can make a cake like every year for her sons birthday. I was neck deep with stuff going around me that I sort of cringed at the cake making. 

I politely told her I am not able to give so much time and cannot make a fondant figurine cake so maybe this year break the tradition and order the cake from a store. She replied back asking that they would be happy with any cake no frosting if needed nor any fancy cake topper. She even opted to have one of his toys placed on the cake, but the cake has to be home made by me.

So in all the fancy dandy I came up with this cake and this cute fondant figurine following the step by step video. The cake stole all kids heart and one kid even nibbled on the snorlax ears just to be sure its not a toy!!

I had some leftover yellow fondant and so made the Pikachu also. I don't have a separate pic for the Pikachu. 

The cake is a simple chocolate cake.

Cake recipe-- Try my perfectly Chocolate cake

Whipped Cream icing;

You will need;
The icing is whipped cream pudding icing. ** Whipped Cream icing can be made by using simply Heavy Whipping Cream and Conf Sugar,, The Rec is as 

Follows..

1 Cup heavy Whipping Cream

1/2 Cup Conf Sugar

1 Tsp Corn starch

 

Take a bigger bowl and keep some ice cubes in that.. Over the cubes place anr bowl. Take one cup cream and add sugar, corn starch and beat with electric mixer on medium till soft peaks are on the blade. The icing is ready. 

I have been using homemade marshmallow fondant, since I learnt the recipe with the candy crush cake. The fondant does taste good and is edible except for sugar high kids, no other risk!!!

I had some boxed chocolate frosting so made the borders with that. 

Thanks for such friends who don't take No for an answer and push me to give better than my best, if not for you, I would be slugging under the sheets never to raise my head out again!

Butternut Squash Soup

Hello Sweeties!!! I know I am missing since long and some of my dear friends have been nice in gently reminding me not to ignore my third child Indulge. But things have been haywire since summer ended and the blog slowly got pushed to the back burner.

But better late than ever, I bring to you a very healthy and earthy butternut soup. Butternut Squash is a sweet squash and is really difficult to cube or de-skin. So I prefer the easy way out, I get cubed butternut squash, but if you happen to get the whole, cut in two parts and roast in the oven with skin on,  when cooked take the pulp out and use it in Indian gravies or soups.

I have added a apple in this soup as I had to finish some, but I would like to keep it out the next time I make this soup and pair it with tomato to give it the richness and take some of the tomato tang away. But for now, its butternut apple squash soup.

You will need,
2 cups cubes butternut squash
1/2 granny smith or red delicious apple, no skin and diced small
1/2 onion--diced
1-2 cloves garlic
1 tsp flour
1 tbspn oil
salt to taste
and Italian spices blend
water or stock

In a pressure pan, heat the oil and add garlic and onions, stir till onions are translucent, then add in the butternut squash, add the apples and let it roast till the butternut squash is browned, then add the flour and stir once, add the salt, spices and water and bring a small boil, cover and pressure cook for 2 whistles.

Once cooled, run a stick blender and puree the soup, adjust water to thin it out if needed. Bring it to  a slow simmer  and enjoy the earthy soup with your loved ones.

This is my version of the low fat butternut squash soup. You will not miss the cream or butter in this soup.

Easy peasy Rava Ladoo

Hello Sweeties!!!! Shravan has started and with it has started the number of festivities that it brings with it. This is a very auspicious month in the Hindu calendar as it brings with it a  fair number of festivals starting with Nag Panchami, Rakhi/narali pournima and janmashtami. Mondays and Fridays in this month are special for fasting and so on.

On the auspicious day of Rakhi I made these rava ladoos.  I had to make something fast and with coconut. Rava Ladoos are usually made with the sugar syrup; one string pak as we call it in Marathi. Its extremely tricky to get the syrup right and am yet to master it, so I kind of don't trend that path now. This recipe is the easy way out in making the rava ladoo and is equally tasty.

Makes 18-19 medium ladoos
Time Taken- 30 mins
You will need;
1 Cups Fine Rava/Sooji/Semolina
1 Cup Fresh shredded Coconut
3/4th  cup Sugar
1/2 cup Milk
 1/2 Cup Ghee
1/2 Cup Raisins
 1tsp Elaichi/ Green Cardamom powder

In a pan, heat the ghee and add the Sooji/Rava. Roast well till the sooji turn pinkish in color. Then add in the fresh coconut.. and roast for 5 more mins. Mix Sugar with sooji mixture, Add milk and elaichi powder, raisins and let cool for about 20 mins. When the mixture cools, grease your palms with some ghee and  roll into ladoos. These were gone in less time it took me to make them.

Warli Art- DIY Sharpie Mugs

Hello Dearies!!! This is my latest obsession with a sharpie marker and white mug. This craft does not need a lot of time, time you may take to design the mug and bake for 30 minutes. 
However simple it may sound, there are a few pointers to keep in mind before you  bake these beauties. 
1. Sharpie markers come in different colors, tips and bases. Take  an oil based  marker. The regular marker fade away and even a slight harder scrub while washing will result in the design coming off.
2. Draw a thicker design, the thicker the lines the better they will look and stay longer.
3. Bake hot. Most people who do this craft will tell you to bake at 300-350 degree F for 15 mins, but baking at 400F up for 30 minutes did the trick for me. Each oven varies, so use your judgment as you know your oven well.
4. Hand wash only, Although the oil based marker is permanent after baking, why take chances. Handmade is so precious so skip the dishwasher and hand wash only for longer shelf life.
I am making these in multiples now, they are  sudden hit with all my friends and family. They do make awesome and quick gifts.

Food Fun- DINO puris for kids- Kids Lunchbox

Hello Dearies!!!! Times flies at the light speed. Summer just started and by the time we realize, schools will be opening and we will be back to the same questions. Kids lunchbox ideas. 

I keep thinking of making a fixed weekly menu, but by the end of first two weeks of school, I get lost and am back to scratching my brains every morning.

I have tons of fun cookie cutters. I am a pack rat and I heart all things cute.Most of my visits to Home Goods come back with cookie cutters, vases, pitchers, anything under $5. 

I found these Dino Shapes in one such trip to the store. They were too big for cookies, so were stashed away at the back. Every time, I chanced upon them, I thought next time I will use it for something.

My kids are not in the age where they will enjoy food in fun shapes, they are entering teens and at this point any food that resembles junk is welcome by them. But this is  a cool way of making your kids eat what you want them to eat without any fuss or excuses.

Recipes for puri's
Kasuri Methi puri
Palak Paneer Puri
Avacado Puri

Hope you enjoyed todays fun post as much fun as I had making it for a dear friend.

Pesarattu/Moong Dal Dosa.

Hello Sweeties!!! Summer is here in full swing and we are looking to spend most of our daytime out of homes every weekend. More time out of home and less timespend cooking inside, which also means the lunch or brunch has to be quick and nutritious and yet healthy.

We are not a cereal and milk breakfast family. We need our dose of desi/Indian breakfast food. Idli- Dosa of different types, poha or such foods make us happy.

This dosa can be made anytime when people come over or you run out of any new food ideas. It is very healthy and light on the tummy, so if anyone is under the weather or just needs a change of taste, this dosa is the best bet.

You will need;
2 Cups Split green Moong dal soaked in enough water for 3-4 hours
1/2 cup rice flour
salt and sugar to taste
1/2 Onion Chopped fine
5-6 curry leaves
Ginger grated- 2 tbspns
oil to fry

Grind the soaked moong dal  fine. I like to keep it  a bit coarse, but its upto you. 

In a bowl, mix the rice flour and the ground dal  into  a thin batter, add the grated ginger, onions, curry leaves,  salt and sugar to the mixture. Mix well into  a pourable consistency or pancake consistency.

Heat the griddle/pan to very hot, once hot, grease it with some oil, spread the batter on the hot pan to form a small circle. Cover and cook for 2 minutes, flip and cook the other side. 

Enjoy it off the griddle with some coconut chutney and hot chai.

Sharpie mugs- DIY Craft

Hello Dearies!!! This is my latest obsession with a sharpie marker and white mug. This craft does not need a lot of time, time you may take to design the mug and bake for 30 minutes. 

However simple it may sound, there are a few pointers to keep in mind before you  bake these beauties. 

1. Sharpie markers come in different colors, tips and bases. Take  an oil based  marker. The regular marker fade away and even a slight harder scrub while washing will result in the design coming off.

2. Draw a thicker design, the thicker the lines the better they will look and stay longer.

3. Bake hot. Most people who do this craft will tell you to bake at 300-350 degree F for 15 mins, but baking at 400F up for 30 minutes did the trick for me. Each oven varies, so use your judgment as you know your oven well.

4. Hand wash only, Although the oil based marker is permanent after baking, why take chances. Handmade is so precious so skip the dishwasher and hand wash only for longer shelf life.

I am making these in multiples now, they are  sudden hit with all my friends and family. They do make awesome and quick gifts. Keep an eye on this space, you will be seeing a lot of warli and madhubani art done on these mugs pretty soon.

Kokum Serbet

Hello Sweeties!!!!! Today,  I bring to you a very Maharashtrian drink. The main ingredient is Kokum or Kokum Fruit also called as garcinia indica a fruit bearing plant from the mangosteen family. IT is easily and widely available in Indian grocery stores.

My memory of this drink goes back to my childhood days. All kids were packed to my granny home or my aunts home in Nagpur when schools got over. The summer camp culture was unknown to our parents.

Beating the heat frugally and yet keeping all 10 kids hydrated was my granny task. She stocked many such drinks popular being Rasna, which we all kids made together. My aji/granny disliked Rasna as it was junk according to her all with artificial colors and flavors but for us kids it was  a drink from heaven, ohh so sweet and soo good for us!!!!

She made this  kokum serbet and limbu pani as in home made lemon made. But now when I made this kokum serbet I realize this is really good stuff with all natural ingredients.

You will need;
 1/2 cup kokum soaked in 1 cup warm water
1 cup sugar
1tspn Roasted jeera/ cumin powder
Salt to taste
Water to dilute the pulp.

 Add Sugar to the soaked kokum. Grind it fine. Sieve the pulp through a mesh and reserve the pulp. Add the salt and the jeera powder and stir and reserve.  Take  a glass; add 1/3 rd of the pulp fill the rest with water and stir. Add ice cubes or chill to enjoy a refreshing drink that's not only tasty but good for your health too.

Ras Malai- Sweet Paneer/Cheese Balls in Thick Milk Pudding

Hello Sweeties!!!! Its raining desserts in Ashland. After  a series of cakes, I am back today with a very popular sweet on most Indian cuisines.  Ras Malai is true to its name, Sweet milk nectar and spongy cheese balls is a match made in heaven.

You will need;
Pre made or store brought Rasgullahs
Rasgullah Recipe

Making Rabdi 2 Cans Evaporated Milk
1 cup Sugar
1 tspn Cardamom powder
Nuts Powdered, or Everest Milk masala.-Optional
In a pan empty the contents of the canned milk and boil it on slow heat. Add sugar and stir continuously, burnt milk is a disaster to clean and make the rabdi smell bad. The Milk will thicken in about 10-12 mins. Add the Cardamom Powder and nuts if using and stir again. I kept the nuts out this time.

Switch off the flame and stir for another 5 mins. The Rabdi is ready. I flavored it with kewra water to tie the Rasgullah and the rabdi together.
Assembling
In a serving dish, take the rasgullah. Squeeze out as much sugar syrup out as possible, , and add the rabdi till they float. Chill for 2-3 hrs. 

The colder they get better they taste. Serve chilled to enjoy full taste.

Gulkand/Rose Petal jam Homemade IceCream

Dear Sweeties!!! June is celebration time. I have a June Birthday and a June Anniversary which falls a day apart. So desserts and sweets are  a staple around this time.

Munchkin declared its way too weird for the birthday girl to bake her own cake, so Mr. Ash got it from a local bakery which was ohh sooo good!!!

I had gifted myself an ice-cream maker last birthday which failed me a couple of time. As a result I shoved it to the back of the cabinet to be forgotten.

But it was giving me glances/hints certifying I am good if only you know how to use it!!! My cousin moved closer around that time and has been making killer ice-cream at home ever since. I always wondered what is it that her ice-cream makes so good ice -cream and mine is a waste.

She showed me the tricks and the key was to freeze the bowls that came along with the machine for a good day or so, she keeps them permanently in the freezer. 

I tried and it sort of worked for me; I mean when I added the liquids it instantly froze in the bowls creating a thin line of cream and then the ice cream. The thin line of cream never got mixed in the ice cream.

Second try, I had some leftover icing from some cake, but no flavorings to be added and no fruit also that would taste fine. I had eaten a Gulkand/rose petal jam ice cream before, OMG!!!! what exotic flavors and what exotic taste. So It had to be a Gulkand Ice cream for our special day!!

Hamilton Beach Ice cream maker is what I used. Only prob is it makes halfpint, so its good for family of four, but for entertaining, I might have to do it a couple of times ahead and store in another box. 

You will need;

1 Cup heavy Whipping Cream

1/3 rd Cup Conf Sugar

2 tbspn Gulkand/Rose Petal jam- store brought.

 

Take a bigger bowl and keep some ice cubes in that.. Over the cubes place anr bowl. Take one cup cream and add sugar and  mix. Beat with electric mixer for about 5-7 mins on medium till soft peaks are on the blade. The icing is ready. Add the gulkand and mix well.

Pour this in the ice cream maker and churn for 10-12 mins. The frozen soft serve is ready. If you want harder ice-cream, cover the bowls with some cling film/plastic wrap and set in the freezer for 2-3 hours. Welcome the goodness and all vegetarian ice-cream at home.

Eggless Whole Wheat Mango Cake- Fathers Day Special

Hello Dearies!!!! Fathers day is just as special as Mothers day. They are probably the best mothers  and they do just as much as moms do for kids. They are truly the unsung heroes who should be receiving as much appreciation as Moms do.

Our daddy likes Mango a lot and anything with mango is his favorite for the day.  This cake is very simple and easy. I make date cake often using Aayis Recipes Recipe. This time I tried using mango pulp and it worked great.

You will need;

1 Cup Mango pulp mixed in  1/2 cup milk

1 Cup Sugar

1/2  Cup Oil

1 Cup Whole Wheat Flour 
1 Tspn Cardamom Powder

1 tspn ENO-(Fruit Salt)

In a bowl , mix the mango pulp, milk, sugar, cardamom powder and oil, and whisk well till sugar melts.Then add the flour  one big spoon at a time.. keep whisking it till all the flour and the wet mix gets incorporated, and lastly ENO...

In a well greased pan, pour the mix and bake in a pre-heated oven @ 350.. for about 35-40 mins or till the knife comes out clean.

My latest addiction to Pintrest resulted in yet another cake with word Dad baked right in the cake. I had some Date cake and with cookie cutters I  cut the words Dad and arranged them on a mini loaf pan, over this I poured the mango cake batter and baked it like a regular cake. 

Hope you love the treats and ideas and keep showering your love and affection on me.

Bengali Rasgullah

Dear Sweeties!!! Hope you are all in a celebration mood. June brings tons of parties in Ashland. For Fathers day, I wanted  a light sweet and a cake off course. I made a wholewheat eggless mango cake, which was superb. The kids enjoyed the cake and it was gone in no time.

Like a true desi guy, Mr. Ash likes sweets specially bengali mithai which uses paneer/chenna/cottage cheese extensively, the sweet cheese balls are dipped or soaked in sugar syrup and chilled to perfection. They literally can make you fall in love with sweets again.

I always though that making them at home would be tough and time consuming, but in reality it is super easy and  done in steps so at no time one step takes more than 10-12 mins.


You will need; to make Paneer for Rasgullah
3 cups Whole Milk
1 tbspn White Distilled vinegar
Cloth to strain and tie the milk
Boil the milk. When it comes to a slow boil, reduce heat and start adding the vinegar tspn by tspn. I needed 1 tbsps to get the milk to tear and the whey to separate.

When the whey and the milk solids separate, drain the solids in a cotton cloth and save the whey. This whey can be used for other recipes. Wash the milk solids to remove the sourness from the vinegar, squeeze the cloth with the milk solids and remove as much water out as possible. 

Tie it around the cotton cloth and keep weight over it to form a cheese ball. Once set for about an hr the paneer is ready to be used.
Making Rasgullah
Take the paneer and crumble it and knead it. The paneer should be kneaded till there are no wrinkles in it and it is so soft that the balls are markfree. I kneaded the paneer for 10 mins. I got around 10-12 small balls.
You will need;
Paneer from -As Above
3 cups water
1 cup sugar
1 tspn kewra Water
 
In a pressure pan take 3 cups water and add 1 cup sugar to make syrup. When the syrup comes to a small boil, start adding the rolled paneer balls over the boil, take care that the pan is big enough and they have enough room to swim and not break. The balls will grow bigger as and how they cook. 

Cover and let cook on low heat for 1 whistle. The rasgullahs are ready. Add in a tspn of kewra water to the syrup for essence.

Serve chilled.

Pani Puri/Puchka/GolGappa

Hello Dearies!!! Now that we are at the start of the summer months, I am back with a series of chaat basics. Indian women and chat ( spelt  as Chaa-aat) have a deep and strong bond. 

Pani puri is one of my 2 Am snacks. I mean I usually don't eat at that time of the night, but if I ever wake up for food, it has to be pani puri.  Its easy to make if you have basic stuff handy. One is the basic green chutney and other is date and tamarind chutney or Khajoor chi chutney.  

If I have these 2 chutneys in my fridge, any time of the day or night can be turned into a chaat night. Another staple is a recent find in my local Indian grocery store; the microwaveable Pani Puri puris. 

They are super easy and a minute or so in the micro puffs them into nice rounds of puris. They are way off from the deep fried semolina puris, but hey its the thoughts that count. 

The assembly was so easy, that my kids served these gol gappas/pani puris. They might have forgotten adding the chutneys in a few, but for me they were the best I have had so far.

You will need;
 1 packet the microwaveable pani puris or ready made puris. ***Deep fried ready to use are also  available in packets in 50-100 count in any Indian grocery store. 
Sprouted Moong/Mung bean- Lightly steamed
Boiled Potato- mashed + sprinkled with some pani puri masala
Green chutney
Date and tamarind Chutney

To Make Spicy and tangy pani
1 Litre cold water
few mint leaves
1 tbspn green chutney
1 tbspn date and tamarind chutney
Black Salt and
Pani puri masala as per taste

In a pitcher, combine the ingredients from the list to make tangy water and muddle the mint leaves and  set aside in a cool place. I usually do this ahead of time and usually keep this water for 3-4 hrs in a fridge  for all flavors to mix well.

Serving;
In a plate arrange the puris, make holes in the centers fill the hollow with spouted moong bean, boiled potatoes, green and date chutney and dip this whole puri in the tangy water and eat right away. The stuffed puri fill the mouth and makes it fun to eat. Levels of heat can be adjusted by using the sweet date or  spicy green chutney in the stuffed puri.

The way my mom served us was make us sit around her in 2 pairs on each side and  go in a pattern serving one kid at a time, by the time the first pair stuffed its mouths, the second pair was served.  This was a tedious job, but she oh so lovingly did it and even does it so today!!!

I, for a change was served by my boys with one stuffing the puris and other filling it with water. Using hands to dip in tangy water freaked my son and he used a deep spoon to fill the puris. However slow and  meticulous job he did, with stopping in between, cleaning every drop that spilled; it brought great pride and pleasure to a moms heart. Thank God for such loving Kids!!!

One in a Minion Cake with Handmade cake toppers!!!!!

Hello Sweeties!!! Today I bring to you One in a Minion cake that I made way back in December, but forgot to share the pictures. Well as they say better late than never!!!!

 Cake recipe-- Try my perfectly Chocolate cake
Whipped Cream Choc Frosting

 These little minions are rolled fondant figurines and hand made. I have a Minion Crazy family. They even talk like Gru and Minions at times.

Hope you love my efforts and make these buddies soon for a One in Minion kid in your life.!!!

Peanut Butter And Honey Bunches of Oats Cookies

Hello Sweeties!!! Summer break and kids at home means constant I am hungry and I am bored song. Cooking with kids is a fun activity and these cookies  are made just for that. Kids can help mix, drop and press the cookies with fork to make patterns. They surely love such activity.

I tried to make the cookies healthy by using powdered honey bunches of oats cereal instead of using flour entirely. They tasted yummy. I shared these with my school friends whom I met after 20 years.

You will need; Makes 18-20 
8 tbspn/1 stick butter at room temperature 
1/2 cup peanut butter butter 
0.5 cups Whole Wheat Flour
0.5 cups All purpose flour
0.5 Cups powdered honey bunches of oats cereal.
 1 tbspn Vanilla extract 1 egg  
1 cup Sugar-  **Mix white and brown or use brown entirely.
 
Preheat the oven at 350F. Line the cookie tray with some parchment paper. 
  In a bowl cream the butter, egg and sugar and then add in the vanilla extract, slowly add the flour + powdered cereal till everything gets mixed and the flour does not lump.
 
Drop the cookies and press with a fork. Bake at 350 F till they turn slight brown...for abt 9-10 mins.

3D Candy Crush Saga Cake

Hello Sweeties!!! Today is a cake that will please you all candy crush game lovers. This can be made interactive before cutting.
 
 Cake recipe-- Try my perfectly Chocolate cake

Frosting is Marshmallow Fondant 
 
All the candies and the candy bomb is handmade. It did take little more effort than my other cakes, but the joy it brought on my family's faces redeemed it all.

I did not have any homemade buttercream icing to stick the fondant sheet on, so used some store brought choc icing for the fondant to stick to the cake.

Hope you all will love the cake as much as my family loved cutting into it.

Homemade Marshmallow Fondant

Hello Sweeties!!!! Distance makes the hearts grow fonder!! so they keep telling us. I have been missing since some time, hopefully you missed me. Today, I am back after a short break with a lip smacking recipe for fondant.

We never liked fondant for its tastes, but things you can do with the rolled ball of sugar makes me using it more often than I intend to.

The store brought fondant is good for use, but the costs keeps me away from it. I am frugal in ways, I mean if you are not going to eat it, use for short while and ultimately throw it away, why spend tons for the looks.

Making my own fondant was on my mind since long. I ultimately landed on this recipe and its  a keeper for sure. I am daring to make a candy crush cake based on the game app that is currently having everyone hooked on it.

I would be making this cake for Mr. Ash. Not because he plays this game, but only because his birthday is coming up before mine. Do let me know how far or close I am getting to the candies; shapes and colors.
Source for the recipe

Almondbutter Coconut cookies.

Hello Sweeties!!!! After the grand success and thumbs up form the husband and kids for the Cashewbutter cookies, I tried my hand at these Almond butter Coconut cookies.

You will need; Makes 18-20 cookies.  
1/2 cup oil
2 tbspn butter
1.5 cups Flour ** I mixed wheat flour and all purpose equally. 
1/8th tsp Baking powder
1 tbspn Vanilla extract
1 egg
1 cup Brown Sugar-  1/2 Cup Sweetened shredded coconut
1/2 cup Almond Butter
I soaked 1/2 cup almonds in the 1/2 cup oil and then ground that into a coarse paste
2 tbspn Milk
** as needed for a creamy dough
 
Preheat the oven at 350F. Line the cookie tray with some parchment paper.
  In a bowl cream the butter, egg and sugar and then add in the almond butter, shredded coconut and vanilla extract, slowly add the flour+ baking powder till everything gets mixed and the flour does not lump. Use milk if you feel the dough is too dry. I needed about 2 tbspns milk.
 
Drop the cookies and press with a fork. Bake at 350 F till they turn slight brown...for abt 9-10 mins.
 
Enjoyy with a cuppa coffee or as snack on the way driving on some road trip, making small memories!!!

Chilli Garlic Cheese Toast

  Hello Sweeties!!! What do you usually prefer to eat when the weather turns gloomy and sad. We in Ashland prefer a soup and sandwich kind of dinner. 

But making the same kind of sandwiches kind of gets boring and kids always demand  having cheese sticks or pizza. This is a mid way between cheese sticks and pizza as I made it with chili garlic sauce and  garlic powder to bump the garlic flavor.
 
You will need;

Prep Time; 10 mins to mix the dough

1.5 cups whole wheat flour

1/2 cup All Purpose flour
1 tbspn oil

1 Tbspn fast acting dry active Yeast 

1 Tbspn Sugar and 1/2 cup warm water to bloom the yeast

For the sauce;
4 tbspn Store brght Pizza sauce or  Leftover chili garlic sauce from any pizza parlor.
Shredded Cheese as per liking
Garlic powder for dusting--Optional

  

In a bowl, take the dry active yeast, sugar and warm water and mix well. Keep it aside to bloom for 10 minutes. The mixture will be frothy, if the yeast is active. If the yeast is old discard the mixture and get fresh yeast. I always prefer to check the yeast then move on to the dough.

In a mixing bowl, take the flour, add the salt, the activated yeast and and little oil to start the mixing, as you move along making the dough, add the water and knead into a soft,m sticky dough. Cover with oil and the plastic wrap and let it sit in  a warm place for 30-45 mins.

Take the decent size ball of dough and flatten it out into a rectangle, spread the chili garlic sauce, dust with dry garlic power and  sprinkle with cheese.

Pre-heat oven at 375 Degree F, Bake for 10-12 minutes till the base gets brown and cheese melts. Cut into small squares or strips and enjoy with soup of the day!!!!

Matki chi Usal/Moth bean curry

Hello Sweeties!!! Last week was all about cakes and cookies, so briging my sweet tooth and crazy carving in check, I am concentrating on healthy and soul food this week.

It does happen, you slip, give in the craving and then try making things work out by eating right.


**Sprouting beans; Soak a cup of dried beans in hot water for 5-6 hours, Rinse the beans and discard the water it was soaked in, either tie these soaked beans in a cloth or keep in a air tight box in a warm place for 8-10 hours for sprouting. 

 

You will need; 

1 cup sprouted Matki/Moth Beans
**Boiled with 2 cups water in a pot for 8-10 mins.
1 inch ginger grated

2 cloves garlic mashed 

1/2 cup dry roasted coconut

2 tsp cumin seeds/jeera

1 clove

3-4 peppercorns

1 tspn Usal Masala-(Substitute with 1/2 tspn Garam masala + 1/2 tsp Cayenne pepper) 2 tsps Cumin-Coriander powder

Juice of 1 lemon

Salt to taste

1 tspn Goda Masala- Optional (** Black Garam Masala commonly used in Marathi speaking homes)

Tempering

1 tbspn oil

1 tspn Jeera/cumin seeds

1 tsp rai/mustard seeds

pinch of hing/asafodita

1 tsp turmeric/haldi

In a grinder powder the dry roasted coconut and the jeera with the clove and some peppercorns. Keep this powder aside.

Heat a wok on medium heat and add oil, add the tempering ingredients, rai/mustard seeds and jeera/cumin seeds, let it sizzle and then add the ginger and garlic, then add the turmeric/haldi and hing. Then add the boiled matki beans with the water in which it was cooked.

 

Then add the coconut powder, usal masala, cumin-coriander powder, salt and cover and cook for 5-7 mins. The usal is ready. Garnish with cilantro if you like.

** The Usal masala, which I have is very spicy, so adjust the heat levels as per your liking. Generally it is wiser to start with less amounts and increase to you liking.

Enjoy this usal with bread or rice or phulka or any Indian roti. If you are like my kids they eat it as a snack too.