Cashew pistachio roll - Variation 2

Ingredients:

Cashew powder - 1 cup
Cane sugar - 1/2 cup
Powdered sugar - 1/4 cup
Milk - 3 tbsp
Cardamom powder - 1/2 tsp
Pistachio powder - 1/2 cup
Silver wark - optional
Ghee - 1 tbsp

Method:

1) Roast cashew and pistachio separately and make powder of it.
2) In a pan add cane sugar and 3 tbsp of milk. Let it boil until the sugar is dissolved and you get 1 thread syrup (the syrup must form a ball in water as soon as dropped).
3) Add the cashew powder now and make it in the form of dough.
4) Take a bowl and add Pistachio powder, 1/4 cup of sugar, cardamom powder with some milk and mix it to a dough.
5) Now apply some ghee on a rolling pin and roll cashew dough. roll Pistachio dough in a cylindrical form and keep it on a rolled cashew. close the cashew dough on the Pistachio dough to cover it to get the stuffing.
6) Cut them into desired length. 

Cashew pistachio roll is ready to be served.

Cashew pistachio roll - Variation 1

Ingredients:

Cashew powder - 1 cup
Powdered sugar - 3/4 cup
Warm water - 2 1/2 tbsp
Cardamom powder - 1/2 tsp
Saffron - 1/4 tsp (Optional)
Essence - optional
Pistachio powder - 1/2 cup
Green food color - optional
Silver wark - optional
Ghee - 1 tbsp

Method:

1) Roast cashew and pistachio separately and make powder of it.
2) Take a bowl and add cashew powder, 1/2 cup of sugar, cardamom powder, saffron, 1 1/2 tbsp of water and mix it to a dough.
3) Take another bowl and add Pistachio powder, 1/4 cup of sugar, cardamom powder, green food color, 1 tbsp of water and mix it to a dough.
4) Now apply some ghee on a rolling pin and roll cashew dough. roll Pistachio dough in a cylindrical form and keep it on a rolled cashew. close the cashew dough on the Pistachio dough to cover it to get the stuffing.
5) Cut them into desired length. 

Cashew pistachio roll is ready to be served.

Note:

1) I have made them as laddu. Outer layer is cashew and stuffing is pistachio.

My 1st try on fondant

Heart shaped Fondant covered Vanilla cake with fondant flowers embellished.

Eggless Vanilla cake

Ingredients:

Maida / All purpose flour- 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - a pinch
Sugar - 4 tbsp
Sweetened Condensed milk - 150 ml (1/2 tin)
Milk - 1/2 cup
Vanilla extract - 1 tsp
Butter - 1/2 cup melted

Method:

1) Preheat the oven at 350F/180C for 15 minutes. Lightly grease a pan using butter or vegetable shortening and line it with parchment paper.
2) Sift together the flour, baking powder, baking soda and salt. Mix in the sugar after sifting.
3) In a separate bowl mix melted butter, condensed milk, milk and vanilla extract.
4) Slowly add the dry ingredients mixture and mix well to get lump free mixture.
5) Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
6) Bake it for 25-35 mins. I baked it for 25 mins and the cake was baked. 
7) Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Homemade apple jam

Ingredients:

Apple - 4 (Peeled and grated)
Salt - A Pinch
Granulated Sugar - 1 1/2 cup
Water - 1/3 cup
Lemon juice - 1 tsp

Method:

1) Cook peeled and grated apple in 1/3 cup of water and salt for 7- 10 mins.
2) Once the apple is half cooked for 10 mins add sugar and continue cooking for another 7 mins.
3) Now add Lemon juice and cook for another 4 mins.
Apple jam is ready to be served.

Note:

1) My apples were a bit sour so i have added 1 1/2 cup sugar. Sugar may vary based on the sourness of the apple.
2) You can also add grated lemon for more flavor.
3) Adding lemon juice prevents it from crystallization.

Brussels sprout curry - South indian style

Ingredients:

Brussels sprout - 1 cup chopped
Onion - 1/2 cup  
Tomato - 1/2 cup
Tomato paste - 1/2 tin
Salt - as per taste
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Urad and chana dal - 1/2 tsp
Curry leaves - few
Hing / Asafoetida - 1/4 tsp
Sambhar powder - 2 tbsp
Turmeric - 1/4 tsp
Chilly powder - 1/2 tbsp
Tamarind pulp - 1/2 cup (Depends on your tamarind)
Oil - 2 tsp

Method:

1) Wash Brussels sprouts and chop them into 4-5 pieces each.
2) In a Kadai, heat oil and then add mustard, cumin, urad dal, chana dal, curry leaves and hing.
3) Once dal turn golden brown, add onion.
4) When onion turn golden brown, add tomatoes followed by tomato paste and saute until soft.
5) Add turmeric, chilly powder, Sambhar powder, salt, tamarind pulp.
6) Now add chopped brussels sprouts and mix well.
7) Mix well and cook until brussels sprouts are soft and cooked in medium flame.
8) Make sure to stir in between.

Brussels sprout curry is ready to be served.

Soy Chunk Pakoda

Ingredients:

Soy chunks - 1 cup
Rice flour - 2 tbsp
Gram flour - 2 tbsp
Chat masala - 1/2 tbsp
Salt - as per taste
Red chilly powder or green chilly paste - 2 tbsp (as per taste)
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp
Oil - for frying

Method:

1) Wash and Soak Soy chunks for 30 mins. Make sure you leave some water content in them.
2) Add all the ingredients to the soy chunks and mix well.
3) Heat Oil and deep fry the coated soya chunks.
4) Sprinkle some chat masala before serving.

Brussels sprout curry - North indian style

Ingredients:

Brussels sprout - 1 cup chopped
Onion - 1/2 cup  
Tomato - 1/2 cup
Ginger - 1/2 inch
Garlic - 2 cloves medium
Salt - as per taste
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp
Urad and chana dal - 1/2 tsp
Curry leaves - few
Hing / Asafoetida - 1/4 tsp
kasuri methi - 1/4 tsp
Amchur powder - 1/2 tsp
Oil - 2 tsp
Coriander and cumin powder - 2 tbsp
Turmeric - 1/4 tsp
Chilly powder - 1/2 tbsp

Method:

1) Wash Brussels sprouts and pressure cook for 1 whistle.
2) In a Kadai, heat oil and then add mustard, cumin, urad dal, chana dal, curry leaves and hing.
3) Once dal turn golden brown, add onion followed by ginger garlic.
4) When onion turn golden brown, add tomatoes and saute until soft.
5) Now add cooked brussels sprouts and mix well.
6) Add turmeric, chilly powder, coriander cumin powder, kasuri methi, amchur powder.
7) Mix well and cook for 2-3 mins.

Brussels sprout curry is ready to be served.



Note:

1)  you can also use ginger garlic paste. I have chopped fresh and used in the recipe
2) Lime juice can also be used instead of amchur powder.