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Showing posts from February 18, 2013
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Mini Triangle Stuffed Paratha
Makes : 6 pieces

Ingredients Needed:

For the dough

Whole Wheat flour / Atta - 1 cup
Salt to taste

For the Stuffing:

Onion - quarter of a medium
Carrot - 1 small
Cabbage - handful
Beans - 4-5 nos
Tomato - quarter piece
Cumin Seeds - 1/4 tsp
Salt to taste
Tomato Sauce - 1 tsp
Red chili powder - 1/4 tsp
Hot Tomato Sauce - 1/2 tsp (opt)
Oil - 1 tsp

Method to prepare:

For the dough:
Mix the flour with salt and enough water to knead into a soft dough

For the stuffing:

Chop all the vegetables into fine pieces, heat a non stick pan with oil. Sauté the cumin, along with onions. Then add the vegetables one by one. Simmer the flame and cover with lid.

Add the salt and chili powder. Mix well. Then add the tomato sauce and the hot tomato sauce if you are using it.

This almost gets done in 5 -7 mins. It will be great if the vegetables are still crunchy.

For making the mini parathas:

Heat a pan for roast the parathas.

Divide the dough into small balls. Roll them into thin d…
Homemade Coffee Creamer Homemade Coffee Creamer I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. If this doesn’t matter to you, then simply skip this step. Also, if you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream.  The creamers keep for about 10 days in the refrigerator.
Each recipe makes 2 cups

Cinnamon Strudel Creamer
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Pumpkin Spice
1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons…
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Homemade Coffee Creamer I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. If this doesn’t matter to you, then simply skip this step. Also, if you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream.  The creamers keep for about 10 days in the refrigerator.
Each recipe makes 2 cups

Chocolate Almond

1 cup whole milk
1 cup heavy cream
2 tablespoons cocoa powder
4 tablespoons maple syrup
1 teaspoon almond extract

METHOD

Whisk together milk, cream, cocoa powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.



French Vanilla
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean

Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half…