Bhawana

Chocolate Cupcakes dedicated to a Friend.

March 2, 2016 by Bhawana

Hi Sangi,

Thank u very much for all the awards. This post as promised is dedicated to u. I hope things are fine at your end. We (your blogger friends) are waiting for you and your spicy chatpati post.

Come back soon…

Thank U Sangi.

For Considering my blog,

and showering me with all these beautiful awards.

Now the tag time…

What is your current obsession?
Baking

What are you wearing today?
Blue top and denim capris.

What’s for dinner?
No Idea…

What is the last thing you brought?
Grossery

What are you listening to right now?
Moment of bliss, nth.

What do you think about the person who tagged you?
Simple, lovable, friendly, creative.. who cooks delicious food thats why known as Simply…Delicious.

If you have a house totally paid for,fully furnished any where in the world,where would you like it to be?
Seaside Penthouse.

What are your must have pieces for summer?
Sunscreen, white cotton clothes, lots of water.

Which language you want to learn?
French.

Who do u want to meet now?
Now….my hubby, nice weather we can go out for a nice drive.

What is your favourite colour?
Green

What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?
Cook stories about the restaurent so that we can go out and eat there.

What are the cosmetics/make-up/perfumes that you can’t live without?
Kajal Pencil

What is your favourite piece of clothing in your own closet?
Actually all my saaris.

If you had $100 now,what would you spend it on?
Mac cosmetics

Who are your style icons?
None

Describe your personal style?
Can’t say my personal but I appreciate simple yet classy.

What are your favourite movies?
Favourite none but I enjoyed watching many of them.

Give us three styling tips that always work for you?
Nth for sure.

Coffe or tea?
Adrak ki chai

What inspires you?
Success.

Which other blogs you love visiting?
List is long…this place is full of best of the best.

Favourite dessert/sweet?
Gulab Jamun, rasmalai, rasgulla, gajar ka halwa, jalebi………

Favourite season?
In US Spring and Fall

Which is your dream destination?
Comforts of home.

Which is your favourite international cuisine?
Italian

Who is your favourite singer?
Asha Bhonsle

Thank u Sangi for tagging and showering me with all these awards.

Now it’s time for the recipe of the day….

Chocolate Cupcakes with vanilla ButterCream Frosting

Original recipe from Cupcakes Creations

5 oz Butter – softened
5 oz superfine (castor) sugar I used lesser suitable for my palate.
6 oz (175g)self-raising flour
3 eggs
2 tbsp cocoa powder
1 tsp vanilla extract

Preheat oven to moderate 350F.
Line 12 CC pan with paper cases.
Cream butter and sugar. Beat in eggs. Sift flour and cocoa and fold into butter mixture alternately with milk. Drop spoonfuls of mixture into prepared paper cases. Bake for 20 min or until a knife inserted comes out clean. Cool in pans.

Vanilla ButterCream Frosting
5 oz butter, softened
1 tsp vanilla extract (not synthetic vanilla)
1 C icing/confectioner’s sugar
2 tbsp milk

Beat butter and sugar with electric mixer until light and fluffy. Gradually add vanilla and 2 tbsp of milk. Beat until smooth and creamy. Pipped it on cupcakes and decorate them ur way.

Sure thing tastes yummy….if dieting forget about it for few minutes.

Home-Style Palak Paneer and an Award!!

January 10, 2016 by Bhawana

PALAK PANEER

This palak paneer recipe is a typical home style recipe with basic ingredients and very important lal mirch ka tadka (red chilli tempering) before serving. Red chilli should be coarsely grinded for more taste. (My mother still believes in grinding all the masalas at home) They gives more taste and color.
Ingredients-
1 bunch chopped spinach (palak)
1 cup paneer cubes
2 tbsp oil + 2 tsp ghee
1/2 tsp turmeric powder
2 tsp sweet corn flour (makai ka aata)
3/4 cup yogart (or cream, if you wish)
Salt to taste
2 Green Chillies- finely chopped
1 tsp chopped Ginger
1 small onion – finely chopped
2 small tomatoes – finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder (or to taste)
1/2 tsp garam masala

Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry paneer till golden. Remove and drain on paper towels. Keep aside. Cook spinach with little water until all soft and grind it in a grinder. ( Basically in old times spinach was roughly mashed with spatula instead of grinding in a grinder) Heat oil in a pan, add onions, green chillies and ginger. Fry onions till soft and light brown. Add tomatoes and fry until soft and pulpy. Add all masalas (turmeric pd, corriander pd, cumin pd, garam masala and salt) Fry for 30 seconds and add grinded spinach in it. Mix it well and give it a boil. Mix maize flour and yogart and add it in a spinach. Mix it well and cook till you can see oil on the surface. Now add fried paneer cubes cook another 2 minutes and palak paneer is ready to eat. Do not forget to temper palak paneer with desi ghee and red chillies before serving.
(It was really difficult to type this post while helping my son reading new words, green, frog, peas, pear….gosh sorry for the mistakes.)

Now comes the important news……..horray got an award !!!!!

Thank U Bergamot and Jyoti , for considering my blog “Kreativ” and sharing this award with me. Thank U very much. Its always nice to get an award, like presents on your birthday.
Every award comes with its own rules. So lets check out terms and conditions of this award.

Terms & Conditions : 1. You must thank the person who has given you the award. 2. Copy the logo and place it on your blog. 3. Link to the person who has nominated you for the award. 4. Name 7 things about yourself that people might find interesting. 5. Nominate 7 other Kreativ Blogger. 6. Post links to the 7 blogs you nominate. 7. Leave a comment on which of the blogs to let them know they have been nominated.

Thank U Bergamot and Jyoti for passing this award to my blog. Thank You very much.

1. I wish if I can have a list of things that people might find interesting in me but there is definitely many things that i find interesting in others. Ooops count as 1.

2. I’m not stingy in appreciating what I like, can be beauty, recipe, art, craft, idea…anything. And I really like this quality in others too. Right this is 2.

3. I like cooking, and most of the time it is not a chore to me.

4. I like inviting people for lunch and dinners but what is more interesting is they think I’m Crazy,and ask me from where I get the time to cook with one Kid. Welcome to blog sphere and discover yourself its not just me.

5. I have a thing for empty glass bottles. It’s weird but I always wash and keep them and forget about them when in need.

6. I’m not blindly religious but always wanted to follow all the customs and traditions away from home in US.

7. After 5 years of my marriage either I don’t cook at all or if I cook, I still cook for my husband with same love and concern for his likeness. Do I need to prove…..blushing….

Now comes the nominations. There are many blogs I like and appreciate for their creative works. But I’m sure they already got this award long before.

Purva’s Daawat
Simply Delicious
Daily Meals
Red Chillies
Archy’s Recipes
Mom’s Recipes
Enjoy Indian Food

Congratulations, and getting award second or third time still not bad you guys deserve more…

P.S- Thank You very much Sangi for the awards, next post is all about your tag, awards and a recipe dedicated for you.

Shri Satyanarayan Pooja

January 6, 2016 by Bhawana

Yesterday I performed Satyanarayan Pooja at home. Purnima/full moon day is considered as an auspicious day to perform this Pooja. This is one of the widely performed pooja in different states of India.
Satyanarayan pooja brings prosperity, peace and happiness in life. This pooja is also a medium to thank God for giving us happiness and harmony in our lives.
Though faith, belief and God are same for the pooja but we can see and appreciate regional influences in different types of prasad/bhog offered to god. I’m from U.P and in my home my mom makes Kasar and Panchamrit every month for pooja. (I used to love panchamrit a lot and always asked my mom to gave me in a big bowl.)
This is the second time I’m doing this pooja away from home in US. Thank You mom for my upbringing and rooting traditions and customs in me. They are helping me in making home away from home.

This is the small Platfrom I Sthapit and decorated for pooja.

I used cover page of my story book as my idol to worship.

Kasar or Prasad

Author: Bhawana

Ingredients

1 cup Wheat Flour
2 tsp Ghee
2 tbsp Coconut, grated
A few Raisins
1/4 tsp Cardamom Powder
1/2 cup Powdered Sugar
Chopped nuts
Banana pieces

Instructions

Heat ghee in a thick-bottomed pan.
Add wheat flour in it.
Keep stirring continuously until you get nice brown color and a mild smell of roasted wheat.
Add all the other ingredients leaving sugar. Mix it well and keep it aside to cool down.
Add sugar mix it well and give to family members with banana slices after pooja.

Panchamrit

Author: Bhawana

Ingredients

Yogurt
Milk
Honey
Tulsi Leaves
Saffron
Nuts

Instructions

Mix well all the ingredients.
Panchamrit is ready for the bhog.

Shri Satyanarayan Bhagwan Ki Jai.

Celebrating Second Anniversary With Gulkand Kulfi

December 31, 2015 by Bhawana

Hi Friends,
Today is the second anniversary of my blog. It has been a slow(still waiting for my 100th post) but steady journey. I like to thank this blogging world and all my blogger friends for giving us so many options and making our everyday food different and special.
In these two years I learnt a lot, tried lot many recipes and amazed my husband many times with some instant treats.
So today I want to share this quick no-work wonder recipe, that always gets WOW and 100% will impress your guests.
It works for me so hope will work for you too.

Ingredients

2 cups Whipped Heavy Cream
1 can Condensed Milk
1 can Evaporated Milk
3 Tbsp Gulkand
Few drops Rose Essence
Saffron, crushed
Pistachios, crushed

Method

Mix gulkand in evaporated milk. Mix well cream, condensed milk and evaporated milk.
Add essence and pistachios.
Pour it in to a setting dish.
Garnish with saffron and put it in to a freezer for overnight.
Serve next day and be ready to share the recipe.

Tip

You can also add scoops to the cold milk, blend and quench the thirst with gulkand shake.
Add Mango Puree in place of gulkand for Mango Kulfi.

I will like to send this recipe for the Event:Festive Food~Raksha Bandhan hosted by Priti- Indian Khana and Purva-Purva’s Daawat.

Thank u very much for celebrating this bond of scared thread.

Imarti…Thank You Rak’s Kitchen

December 28, 2015 by Bhawana

There are some recipes that have kind of invisible force that can push you hard enough in the kitchen and make you to try it. This is one of them. I was not a big fan of Imarti back home in India. I like Jalebis but after such a long time (probably 5 years) looking at pictures of JANGRI in Rak’s kitchen made me homesick. I had no other options so I went ahead and made them. The results were really good, my son repeatedly saying this one word—More. Rk’s recipe is really good and Pictures are making it more easier and simple.
Thank u Rak’s Kitchen for your recipe and making are life sweeter.

Dal Dosa With Suji Upma & Peanut Chutney

December 14, 2015 by Bhawana

When I came to US, all I know about food from south India was Sambhar Idli, Sambhar Vada, Sambhar Dosa and Uttapam. Thanks to my wonderful friends and acquaintances for helping me to discover food from south other than Idli and Dosa. Now I can proudly talk about Bisi Bela Bhat, Bhagare Baigan, lemon rice, Kesari halwa and many many more.

Today I’m talking about Dal Dosa (Pesarattu) with Upma and Peanut Chutney. This is something special for my family as this is not in regular menu. We enjoyed it, its healthy and absolutely delicious.

Just to make it “jara hat ke” I made them with mixed Dal.

Mixed Dal Dosa with Upma

1/4 cup each, Toor Dal, Chana Dal, Moong Dal, Urad Dal, Masoor Dal
(Wash and soak in water overnight or at least 4-6 hours)
Ginger- 1 tsp chopped
Green Chillies- 2
Cumin seed Pd
Hing- just a pinch
salt
Oil

Drain the soaked Dal and grind it in the grinder with ginger and green chillies, adding sufficient water to make it in to a smooth dosa batter. Later add salt, cumin pd and asofetida pd. Heat flat pan, pour spoonful of batter in the center and spread it round in shape. Pour little oil on top and edges of dosa. When you can see golden color flip it in to other side. Cook that side for 30 seconds and serve hot with suji upma and peanut chutney.

Suji Upma

1/2 cup Roasted Suji
1 Onion Chopped
1 green Chilli chopped
2 tbsp roasted peanut coarsely grounded
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
5-6 Curry Leaves
Chopped ginger
salt
Lemon Juice
2 tbsp Oil
1 1/2 cup water

Heat oil in a pan add mustard seeds, both dal and curry leaves. Fry for sometime till dal becomes golden in color. Now add onion, ginger and green chillies. Fry until onion is soft. Add peanuts and suji. Mix them well and add water in it.(Be careful while mixing there should be no lumps in it)
Give it a boil and now add salt and cook till it becomes thick.
Serve hot garnished with chopped onion and coriander.

This is super easy and super delicious. We can have it for breakfast, lazy lunch or quick dinner.(If the batter is in the refrigirator)

Poha- Sunday Breakfast

November 12, 2015 by Bhawana

Poha —Not a new name, nor a new recipe. One of the most popular and easy to cook breakfast or snack with a tea in the evening.

It goes to “Show me your Breakfast” event hosted by Divya of Dil Se.
Thank u Divya.

Happy Birthday !

November 12, 2015 by Bhawana

Every Year I have the same question in my mind before my husband’s b’day. What gift should I give him this year?
What gift is more precious than a food cooked with love and care, keeping in mind the taste and the choice of the person . This is my gift for my husband on his Birthday.

Stuffed Shells

Large Pasta Shells-12 or as needed
Salt
2 tbsp EVOO (extra virgin olive oil)
Pot of boiling water.

Cook shells in boiling salted water as per directed on the box. Once cooked, drain the water and add olive oil. Mix it well with light hands. It helps shells stay seprated without sticking with each other.

Pasta Sauce- Homemade or Ready made Ur call, I used Marinara Sauce.
1 1/2 cup- Low fat Cottage Cheese
2 cups- washed and chopped Spinach
1 tbsp- Ready to use Chopped Jalapenos
2 tbsp – grated Parmesan Cheese
Mozzarella Cheese to sprinkle on top
1 tsp Italian Seasoning
2 tbsp- Chopped Fresh Parsley (fresh makes lot of difference)
4- cloves garlic chopped
Salt and Pepper
oil

Heat oil in a pan, add garlic, saute for few seconds and add chopped spinach. Cook 3-5 minutes, season it with salt and pepper. Cook on high flame for some more time until water from spinach evaporated. Keep it aside to cool down. Mix together cottage cheese, jalapenos, Italian seasoning, Parsley, Parmesan and cooked spinach. Taste it and season it according to taste. Spoon this mixture gently and carefully in to cooked shells.
Preheat the oven at 35o degrees F.
Grease baking dish and pour 1 cup of marinara sauce in to it. Spread it and prepare a bed for stuffed shells. Arrange stuffed shells in the baking dish. Spoon some of the sauce on the shells and sprinkle Mozzarella cheese. Cover tightly with aluminium foil and bake covered on the lower rack for 30-35 minutes.

Stuffed Bread

I read the recipe for Cherry-Go-Round in Taste Of Home’s Holiday Celebrations. I liked the presentation of the bread. Its a sweat bread so I changed the stuffing and the recipe according to our palate. Thank U TOH’s.

For the bread-
2 tsp Yeast
2 tsp Sugar
1/4 cup Lukewarm Water
Mix well yeast and sugar in a water. Keep it aside for 10 minutes for proofing. It should rise and foam up.

2 1/2 cups Bread flour
1/2 cup Yogurt (that day was tuesday, no egg day for us)
1/2 tsp salt
3 tbsp Oil
1/4 tsp Baking Soda
1/2 cup warm Milk

Mix oil, salt, yogurt and soda in to the flour. Now add risen yeast and mix it well. Knead it in to a soft and springy dough with warm milk as needed. (atleast 5 minutes) Cover and leave it in a warm place for 4-6 hours.

For the stuffing-
1 chopped onion
2 cloves chopped Garlic
1 cup crumbled Paneer
1 1/2 cup chopped Mushroom
2 tbsp Tomato Ketchup
salt
pinch of sugar
1 tsp Italian Seasoning
2 tbsp oil

Heat oil in a pan add garlic and onion. Saute until brown in color. Add mushroom, salt, sugar, and IS. Stir it well and cook for 5 minutes till mushroom are soft and cooked. Now add paneer and tomato ketchup. Give it a stir, check the seasoning and cook another 2 minutes. Keep it aside to cool down.

Take out the dough and punch it down. Now roll it into a evenly flattened rectangle. (it should big enough to make a ring when u rolled the stuffing) Spread the stuffing within 1/2 inch of edges. Now roll up Jelly-Roll style, pinch seams and tuck ends under.

Line baking sheet with the parchment paper. Place the dough seam side down on baking sheet and pinch ends together to form a ring. This is a tricky part, with kitchen scissors cut from outside edge 2/3 of the way toward centre of the ring at 1 inch intervals. Seprate strips slightly and twist to allow filling to show. Cover and let rise until doubled atleast for an hour.

Bake at 350 degree F for 30 minutes or until golden brown.

This was my first time, probably next time I can give more accurate pictures. All I can say is it tastes wonderful.

Strawberry Bundt cake was the star of the evening though Birthday boy had a soft corner for stuffed bread. My son was happy with stuffed shells. (We also had Fruit Medley and Brown Rice Fried Rice. ) And I was happy looking at two happy faces in front of me.

Touch Wood.

Asparagus Crescent Rolls

November 3, 2015 by Bhawana

My son loves Crescent Rolls and tubes of Pillsbury Quick Crescent Rolls are the necessary item in my refrigerator. Like other kids of his age he is also not so crazy about greens. And now even become hesitant in trying out new things. So one lazy Sunday evening I decided to make his favourite crescent rolls with a little tweak. I added these asparagus with cheese while rolling out crescent shape and served warm to my son with a winner smile on my face.

Ingredients

Tube of Pillsbury Crescent Rolls
Asparagus Spears trimmed and washed
Salt and Pepper
Olive Oil
Grated Cheese

Method

Pre-Heat oven to 375F.
Toss Asparagus with oil, salt and pepper.
Unroll the Pillsbury Dough and separate in to triangles.
Place seasoned asparagus spears on narrow side of the triangle.
Sprinkle cheese and roll up according to the instruction in to Crescent shape.
Bake 12-15 minutes or until golden brown.
Serve warm.

June is a month of celebration for us. And it started from 2nd June (yesterday) with my Hubby Dear B’day. We had a nice evening yesterday and personally I had a busy day. I will share my recipes in coming posts for now pictures straight from my party table.