Friday, 31 July 2015

Orange Swirl Cookies

I was looking for a cookie recipe these days – something sophisticated. Aside from the piping, this is an extremely easy recipe to make. I would recommend refrigerating the cookies after they are piped and before baking. I did not do this and the nice little piping edges shown in the cookbook picture smeared together in baking. If they are refrigerated before baking, I think the edges will have a better chance of surviving.

This recipe makes really buttery, almost melt in your mouth biscuits! Apparently the mixture is good to pipe any shape with but I’d be careful about the nozzle shape as it will create too much pressure and burst your bag!! I've been umming and ahhing about whether to post recipes on here or not. There are lots of blogs and webpages with some really great recipes by cooks and chefs that are far more talented than I am. These are the very similar to Viennese Finger cookies but I am using Orange Flavor and Food color in to this, As you all know I always do twists in my recipes :)

Everyone will love these cookies. They have a crisp texture that melts in your mouth. I do wish I had had more to share. The cookies are very, very delicate. A few broke when moving them from the baking sheet to the cooling rack. I made a double batch, So I did have enough for everyone. These Swirl Cookies are one of my biscuit weaknesses and always remind me of  biscuits you get when having people you want to impress round.  I had a craving this weekend and no hubby to mind the kids whilst I popped out, So decided to make some.

I have to say I was impressed with the taste of the biscuit. It really worked. For these Mouthwatering cookies you will need....


175g unsalted butter, softened
75g icing sugar
225g All purpose Flour
Orange essence
2 drops orange Food color
Milk as required


1) Beat the butter until really soft, then add the sugar and beat again until light and fluffy.

2) Add the flour and Orange essence and food color then add milk to make a fairly firm dough, then spoon the mixture into a piping bag.

3) Cover a couple of baking sheets with non-stick baking parchment and pipe fingers, spaced well apart. Bake at gas mark 170ºC for about 15 minutes until pale golden brown, then set aside to cool.

Super Easyyyyyyyyyyy!!!!! And Really Yummmyyy!!!!


Friday, 24 July 2015

American Chop Suey (Indian Style)

American Chopsuey is an all time favorite Indo-Chinese recipe that is made with the combination of crispy noodles and a tangy sauce. Indo Chinese is a very interesting cuisine. It is also one of the tastiest versions of Chinese fusion food. Adapted for the colourful and adventurous Indian palate, Indo Chinese has a lot of chili, a lot of tang and a lot of oomph. One of the most popular dishes on the menu of a restaurant serving Indian Chinese is a dish called American Chopsuey.

Chopsuey is originally a Chinese dish of meat and vegetables stir fried in sauce and thickened with corn starch. It is served with noodles and there are many variations in place in different regions of China. The Indian Chinese version of Chopsuey is similar in concept with an interesting twist. The base of the dish is a corn starch thickened almost sweet and sour tasting tangy vegetable sauce topped with a mound of crispy fried noodles. It is spectacular to look at and absolutely scrumptious.

Back in college, we used to have American Chopsuey religiously at our local Indian Chinese restaurant. It was a hot bowl of comfort especially when we returned after a busy day at college braving the traffic and rain. The thick ketchup sauce with stir fried vegetables had a peppery kick, the noodles were always fried to perfection. The zing of pepper, the slightly charred wok flavor and the abundance of spring onions and coriander was an explosion of flavor that sends goosebumps down my arms even today. Lets take a tour of this Amazing and Yummylicious Dish.


100 gms Noodles

1/2 Cup Bell Papers
1/4 cup Onion
1/2 Cup Cabbage
1/2 Cup Carrot
1/2 Cup Cabbage – ½ cup
2 -3 Tbsp Corn flour
2-3 Tbsp Tomato sauce
1/2 tsp Soy sauce
Salt to taste
1/2 tsp Chilly sauce
1 tsp Vinegar
Oil to fry Noodles


1. Take 3 to 4 cups of water in any vessel and place it for heating. When water starts heating, add 1 to 1.5 tsp oil and ½ tsp salt into it. After this cut the noodles and place in the boiling water and cook until they get slightly soft. Within 5 to 6 minutes, noodles get ready. Strain the noodles with a sieve and wash them with cold water. Boiled and non gooey noodles are ready.

2. When noodle cools, add 1 to 1.5 tsp corn flour in to in and mix well.

3. Preheat oil in a pan. When oil is sufficiently hot, place the noodles with circular motion giving it a shape of round plate. When fried from one side, flip the side and fry from the other side as well until crispy. Take out the fried noodles in a plate and likewise fry rest of the noodles as well.

4. Take 2 Tbsp oil in the pan and remove the rest. Add Onion and Garlic carrots sauté them, Then add Bell Papers, cabbage, Stir the vegetables constantly and sauté on high flame for 2 minutes until they get crispy.

5. Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt and let it simmer. Add 2 to 3 tbsp water in corn flour to make a smooth batter. Now add vinegar and mix really well. Cook for 2 to 3 more minutes on low flame.

6. Turn off the flame and take out sauce in a bowl. For serving, take one round of fried noodles and place it over a plate. Pour the sauce over it and serve steaming hot. You’ll definitely relish this crispy noodles and spicy sauce.


Tuesday, 21 July 2015

Colorful Magical paneer

Paneer is a fresh cheese common in south asian cuisine. it is of Indian origin often referred in the vedas dating back to 6000 BCE. in eastern parts of india, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

For all those who do not know…. paneer is called as cottage cheese. it is an indian cheese where the milk is coagulated by adding a food acid. it is not a fermented or cured product like other cheeses. the coagulated milk shreds are collected in a muslin and allowed to be hung or pressed with a heavy weight. after cooling you get a block of cottage cheese which can be used for making a variety of dishes. This is a recipe which is Full of colors and nutrition...Its a perfect dish for kiddo party  or for any party as a starter... I personally like this colorful cubes, The bell peppers enhance the magic of this dish and give a hands on a plate. Kids who dont like veggies, Their mom can make this easily and feed them full nutrition by Paneer, veggies and lots of vitamins and proteins included them.

You Can serve this in any party as a starter and Can have round of applaud with magical paneer Cubes :). Lets Jump in to the recipe and serve them :)


1 litre Full Fat Milk
1/2 tsp Citric Acid
1 Tbsp Green Capsicum, finely chopped
1 Tbsp Yellow Capsicum, finely chopped
1 Tbsp Red Capsicum, finely chopped
1/2 Tbsp Onion, finely chopped
1/4 tsp Green Chili, finely chopped


1. boil milk.
2. In a small Bowl take 3 Tbsp of water and add 1/2 tsp of Citric Acid, make it mild.

3. when the milk starts boiling, add this mild water of citric acid.
4. as soon the milk completely curdles, remove from fire.

5. Add all the chopped veggies, Salt and Black pepper in it stir gently and strain the milk in the
strainer, drain the whey.

6. collect the veggies together with the coagulated milk shreds tightly.

7. place it on any rectangle plastic box and let it to be cool for 2 hours.
8. check after 2 hours, the cube will firm nicely.
9. Take out that cube from the box and make 4 pieces.

10. Rub these individual pieces in corn flour and shallow fry them on skillet until they turn Brown.

11. Then apply Ketch up on every side of cubes, and cover them by granules of granola bars or you can cover them by cheese flakes also.
12. Garnish with bell peppers slices.


Saturday, 18 July 2015

Vegetable Masala Khichdi

Khichdi is a South Asian rice dish made from rice and dal (the split version of pulses like lentils, peas, mung beans, etc.). It's commonly considered to be India's comfort food, served to people who have an upset stomach, cold or flu. This easy-to-digest vegetarian dish is simple, delicious, and satisfying – it will soon become a staple in your diet!

Vegetable Masala Khichdi is popular and delicious version of Khichdi. Khichdi is quick, easy to make and delicious comforting food. Vegetable Masala khichdi made with rice, lentil, all kind of vegetables and Indian Spices. I always prefer to make veg khichdi, when I do not have enough time to prepare food. Veg khichdi is healthy and complete food. I love to have it with Kadhi or Curd.

This is a healthy meal option for people who have either diabetes or high cholesterol levels. This is one of the foods that can fulfill your most of the nutritional requirements in one single portion. Since it contains dals (protein), rice (carbs), vegetables (Vitamins and minerals), and spices (anti oxidants and enzymes), proves to be complete meal in itself.


2/3 cup Basmati Rice
1/3 cup Toor and moong Dal
1 medium size Onion, finely chopped
1 cup Mix Vegetables, chopped
3¼ cups Water 
2 tablespoons Ghee
2-3 Cloves
4-5 Black Pepper 
5-6 Curry Leaves
1 Cinnamon stick
2 small pieces of Bay Leaf
2-3 Tbsp peanuts
1/4 teaspoon Cumin Seeds 
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
2 tablespoons Coriander Leaves (chopped)


1.Wash and soak rice and Toor and moong dal in water for 30 minutes. Drain and keep aside. Finely chop mix vegetables.

2. Heat ghee in a pressure cooker pan on medium flame. When ghee is hot enough to sauté, add cumin seeds, cloves, bay leaves, cinnamon, black peppercorn and curry leaves and peanuts. Sauté for 30-40 seconds.

3.Add chopped onion and sauté until it turns light brown or for approx. 1-2 minutes.

4.Add mixed vegetables (cabbage, green peas, potato, carrot, french beans) and sauté for 2 minutes.

5.Add soaked rice, Toor and moong dal, turmeric powder, red chilli powder and salt. Mix well and sauté for 2-3 minutes.

6.Add water and cover it with a lid. Let it cook for 10-15 minutes or with 2 whistles over low flame.

7. Open/remove the lid and let it cook until rice grain is tender and almost all water is absorbed.

8.Turn off the flame and serve Hot.

You can use any vegetables of your choice like green peas, French beans, cauliflower, potato, carrot, cabbage etc. to make healthy khichdi with mixed vegetables. To make it even healthier, you can safely increase the quantity of vegetables too. However, you need to increase the quantity of water accordingly.