Carrot Ladoos

Carrot  Ladoos

Ingredients

6 cups Carrots shredded

1/4 tin Condensed Milk

1 cup Milk Powder 

3 tbsp Sugar 

1/4 tsp Salt 

1/2 tsp Cardamom powder

1/2 tbsp Almonds flakes

1/2 tbsp Pistachio flakes 

1/2 tbsp Mask Melon seeds / Magaz seeds 

1  tbsp Ghee

 Method

Heat ghee in a  heavy bottomed pan, add the shredded carrots and salt. Saute the carrots for 10 minutes. Add the milk powder and sugar. Stir it. Add the condensed milk and let the carrots cook, stir it continuously.  Add cardamom powder and stir it until it combines well. Once the condensed milk and the carrot has incoperated well, and the mixture has started to leave the sides, switch off the flame and mix in the almonds, pistachio and magaz seeds... Let the mixture cool. Grease the  palms with ghee and roll out small lemon size balls out of the mixture. Garnish with magaz seeds, almond and pistachio..

P.S. The mixture has to get dry and bit sticky... until then please keep stirring on low flame ... Otherwise the ladoos will not hold.. to test, once the mixture has come to the right consistency.. Try rolling a small portion... if it forms a ball, then it is done.

Baked Fish Bread Cake

Baked Fish Bread Cake
This dish is made with bread and fish.. Leftover bread is ideal to make this dish... Minced meat can be used instead of fish... More veggies and herbs like chopped carrots, mash potatoes, rosemary or thyme can be also add...

Ingredients
1 big loaf of Focaccia or any kind of bread
500 grams Boneless Fish boiled
10 Garlic Cloves minced
2 Green Chillies minced
Few sliced Olives
1 Green Capsicum chopped
1 Onion chopped
Salt to taste
2 cups of Cheddar and Mozzarella mix  
2 cups of Milk
3 Eggs
1 tbsp Olive oil
Method
Add oil into a pan, add onion, garlic, green chillies and capsicum. Stir and saute for 3 minutes. Add the boiled fish and salt. Stir it and break up the fish into small pieces and stir cook for 3 minutes more.. Take the bread loaf and break it up into small pieces. Add it to the fish. Take milk, add eggs and a cup of cheese in a bowl and mix it. Pour the mixture into the bread and fish. Mix it. Take a baking tray, grease it. Transfer the mixture into the baking tray. Spread it evenly. Add the remaining cheese on top... Bake at 200 degrees celcius for 30 minutes in a preheat oven.. Serve hot..

Quick Stir Fried Veggies with an Indian Twist

Quick Stir Fried Veggies with an Indian Twist
Ingredients
1 small size Yellow Capsicum cut into cubes
1 small size Red Capsicum cut into  cubes
1 small size Green Capsicum cut into cubes
8  small size Cauliflower  florest
1 Onion cut into cubes
Few French Beans chopped into big pieces
1 Carrot cut into medium size pieces
10 Garlic cloves whole
I cup Spinach chopped
Salt to taste
1 tsp Chilli sauce
1 tbsp Tomato Ketchup
1/2 tbsp Honey
1 tsp Kitchen King Masala
1 tbsp of Olive oil

Method
Take the cauliflower florest and carrots, par boil it in hot salted water. Drain water and keep it aside. Take a wok, add oil, let it heat. Add the onion and garlic, saute on a medium flame for 2 minutes, one by one add the vegetables, stirring it continuously. First add the cauliflower, stir it for 2 minutes, add the carrots.. Keep stirring and let it cook for 2 minutes. Now add the French beans, after few minutes add all the 3 colour capsicum and the spinach leaves. Stir and add the tomato ketchup, chilli sauce, salt and 1/2 tbsp of honey. Stir till the cauliflower has be come tender.. Add the kitchen King Masala and stir it for 2 minutes... Serve it hot....

Kitchen King Masala
Ingredients
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/2 tbsp Caraway seeds
1/2 tbsp Mustard seeds
2 tsp Fenugreek seeds
1 tbsp Fennel seeds
2 tbsp Split Bengal Gram
8 Dry Red Chilli
1 tsp Turmeric powder
1/2 tbsp Dry Ginger powder
1/2 tbsp Black Peppercorns
8 Cloves
8 Green Cardamon
2 Black Cardamon
2 stick Cinnamon
1 Star Anise
1 small piece Nutmeg
2 Mace
1 tbsp Poppy Seeds
1/2 tbsp Rock Salt

Method
Dry roast all ingredients one by one and allow to cool except ginger, turmeric powder and rock salt. Cool all the ingredients and grind into smooth powder. Cool powder masala to room temperature and store in air tight container. It remains for 12 months..

Roasted Combination Soup

How about some festive winter soup....
Very easy to make, healthy and tasty too.. An experiment for my kitchen.....

Roasted Combination Soup
Ingredients
1/2 cup Pumpkin cubes
1/4 cup Ripe Papaya
1/2 Yellow Capsicum
1/2 cup Red Cabbage cubes
1/2 Red Capsicum
1/4 cup Strawberries
1 Tomato cut into half
1 Garlic pod cleaned
1 Star Anise
1 stick Cinnamon
2 Cloves
6 Pepper corn
3 Bay leaves
Salt to taste
1 tbsp Olive oil
Coconut milk

Method
In a baking tray, spread all the above ingredients but keep the same colour vegetables and fruit together on the same side. Garlic and spice can be spread allover. Sprinkle salt and drizzle olive oil. Roast it in a pre heated oven at 250 degrees celcius for 20 minutes. Take out the bay leaves and star anise.  Blend the same colour vegetables and fruit together and pour it in a pot. Similarly repeat the same for the other colour vegetables and fruit, pour  it in another pot. Add water to liquidise the pulp in both the pots. Add salt to taste. Simmer it for 5  to 10 minutes. While serving, take a soup  bowl... Pour red colour soup and fill up 1/4 of the soup bowl... Next pour in yellow colour soup and fill up more 1/4 of the bowl.. Repeat till the bowl is fillied up.  Garnish with coconut milk.... And create an art work with both the colour soups to pep up your creativity and serve it hot...

Pesto and Olive Whole Wheat Bread Wreath

Pesto and Olive Whole Wheat Bread Wreath
This bread is made with home made Pesto sauce,sliced red pickled chillies and olives...it is then garnish with thyme.

Pesto sauce
Ingredients
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup peeled almonds and walnut mix
3 garlic cloves minced
Salt and freshly ground black pepper to taste

Method
Put the basil leaves and  nuts into the grinder and grind. Add the garlic and Parmesan cheese and grind few more times. While the grinder is running, slowly add the olive oil in the grinder. Occasionally stop to scrape down the sides of the grinder. Add some salt and freshly ground black pepper to taste.

Pesto and Olive Whole Wheat Bread Wreath
Ingredients
31/2 cup Whole Wheat Flour
1/2 cup Pesto sauce
2 tsp Dry Yeast
1/2 cup Lukewarm water
2 tsp Sugar
Salt to taste
2 tbsp olive oil
1 tbsp Pickled Red Chilli  sliced
Few Green and Black Olives sliced
Few Thyme Leaves

Method
Add yeast and sugar in the Lukewarm Water and stir.  Keep it aside to rise. In a bowl add flour and salt. Mix it. Add the yeast water and 1 cup or more water little at a time to get a soft dough. Add 1 tbsp oil and knead it for 10 minutes. Cover and keep it aside to rise double in size. Once the dough is risen, knock it back then roll it out on a lightly floured surface into a big  rectangle shape.    Spread the pesto evenly all over the dough. Starting at the long edge closest to you, roll the dough up tightly but gently, like a swiss roll, into a log. Grease the  baking sheet,  transfer the roll of dough to the baking sheet and, using a sharp knife,  cut the roll in half lengthwise. Turn the two halves so that the cut side is facing up then lay one over the other so that they make an X shape, twist them together by laying one side over the other, keeping the cut side up, until all of the dough is twisted and you are left with a braid. Loop the braid round into a wreath shape and pinch the ends together. Leave to rise for about 20 minutes. Add olives and pickled chilli on the dough.  Preheat the oven to 200 degrees Celsius. Bake for 25-30 minutes until golden brown. Once baked transfer to a wire rack to cool. Garnish with thyme..