SPICED DATE TRUFFLES

Ingredients

1. Good quality dates ( seeded and halved)- 10 to 15 nos
2. Olive oil-1 tsp
3. Sweetened Cocoa Powder- 1 tbsp
4. Salt-a pinch

For dusting

1. Roasted Almonds-1 tbsp
2. Roasted Pistachios-1 tbsp
3. Roasted cashew nuts-1 tbsp
4. Cardamom pods- 2 to 3 nos
5. Nutmeg powder-1/8 tsp
6. Turmeric powder- 1 pinch( optional)
7. Raw Sugar-1 1/2 to 2 tbsp

Method

• In a blender  place all the ingredients for dusting, and pulse to form a coarse powder.Pour this into a shallow dish and keep aside.
• Process dates,olive oil,cocoa powder and salt together to form a smooth paste.
• Divide and shape this into even sized balls and roll this in the powdered nuts and spices until completely coated,store in an airtight container.

VANILLA CUPCAKES AND HOMEMADE SPRINKLES

Homemade Sprinkles

Recipe Source:Chocolate-Covered Katie

Ingredients

1. Powdered Sugar-1/2 Cup
2. Cornflour- 1 1/2 tsp
3. Vanilla Extract-1/2 tsp
4. Water-2 to 3 tsp( or as required)

For color variations use Beetroot juice/Turmeric powder/cocoa powder as required.You can also use natural food colors.

Method

• Sift together  sugar and cornflour. Add vanilla extract. Mix well.
• Add water one teaspoon at a time.
• For pink color add few drops of  beetroot juice to this.For red ,add 2 tsp beetroot juice .Use a pinch to 1/8 tsp of turmeric powder for yellow .For chocolate sprinkles add 1 tbsp cocoa powder to the sugar cornflour mixture ,before adding the vanilla and water.
• Mix well to form a smooth and thick paste.
• Transfer this thick paste to  a piping bag with very small round tip.
• On a baking tray lined with parchment paper pipe out long thin lines.
• Allow this to dry for 24 Hrs.After it is completely dry,break it into small pieces using your fingers or a knife.Store in am airtight container.

Perfect vanilla Cupcakes

Makes 15- 16 cupcakes

Recipe source Glorious Treats

Ingredients

1. Cake flour-1 1/4 cups( see note)
2. Baking Powder- 1 1/4 tsp
3. Baking Soda- 1/2 tsp
4. Salt- 1/2 tsp
5. Eggs- 2 nos
6. Sugar-3/4 cup
7. Vanilla extract- 1 1/2 tsp
8. Vegetable oil- 1/2 cup
9. Butter milk- 1/2 cup

Method

• Preheat oven to 180 Deg C and line a muffin tin with paper cases.
• In a mixing bowl ,whisk together,cake flour,baking soda,baking powder and salt.Keep aside.
• In another mixing bowl,add eggs and beat for about 10 seconds using a whisk.
• Now add sugar and whisk for 30 seconds.
• Add Vanilla extract and vegetable oil and mix until combined.
• Now fold in the flour mixture into this in three batches alternating with the buttermilk.Mix well until combined.
• Fill the prepared muffin cups about 2/3 rd full.
• Bake the cupcakes in the preheated oven for about 12 to 14 minutes or until a cake tester inserted into the cupcake comes out clean.
• Allow it to cool completely,and frost as desired.( I used whipped cream frosting and homemade sprinkles)

Note: For preparing 1 cup cake flour,use 1 cup minus 2 tbsp of all purpose flour and 2 tbsp of cornflour.Sift this together at least 3 to 4 times.

WHOLE WHEAT SUGAR COOKIES

Recipe Source:Veg Bowl
You can find the original recipe here

Ingredients

1. Whole wheat flour- 1 cup
2. Baking Soda- 1/2 tsp
3. Salt - 1 Pinch
4. Vegetable oil- 1/4 cup
5. Granulated Sugar-1/2 cup
6. Cold Water-1 tbsp( appr)
7. Vanilla extract- 1 tsp ( see note)

Method

• Preheat oven to 180 Deg C.Line baking tray with parchment paper.
• In a mixing bowl,whisk together whole wheat flour,baking soda and salt .
• In another bowl cream together oil and sugar,add vanilla extract.
• Add the flour mixture gradually into the dry mixture ,knead to form a smooth dough.(Add cold water if required.)
• Place the dough on a lighty floured surface,gently roll the dough to 1/8" thickness.
• Cut into desired shape using a cookie cutter.Place it on the prepared baking tray.Bake for about 10 minutes or until edges turn golden brown.

Note:You can add 1/2 to 3/4 tsp all spice powder or cinnamon powder  for delicious spice cookies.

Varutharacha Mutton curry

Ingredients

1. Mutton-500 gms
2. Turmeric powder-1/2 tsp
3. Bay leaf- 1 no
4. Cardamom pods- 2 nos
5. Cloves- 2 nos
6. Cinnamon-2" piece
7. Ginger ( chopped finely)- 1" piece
8. Garlic (chopped finely)-  5 to 6 cloves
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup
11. Green Chilies (cut vertically)- 2 to 3  ( see note)
12. Curry leaves- 1 sprig
13. Coriander powder- 1 tbsp
14. Red chili powder-1/2 to 1 tsp( see note)
15. Garam Masala powder-1/2 tsp
16. Fennel powder-1/2 tsp
17. Tomato ( sliced)- 1 small
18. Oil
19. Water
20. Salt to taste

Todry  roast and grind

1. Grated coconut-1/2 cup
2. Black pepper corns-1 tsp 

For tempering

1. Mustard seeds-1/2 tsp
2. Coconut ( sliced)-3 tbsp
3. Curryleaves- 1 sprig

Method

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
• Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
• Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
• Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

Sending this to EP series @ SpiceNFlavors

Mushroom Pulav

Ingredients

1. Basmati rice- 1 cup
2. Mushroom( sliced thick)-250 gms
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Cardamom pods- 2 nos
6. Cloves- 4 nos
7. Cinnamon stick- 2" piece
8. Onion (chopped)-1 no ( medium)
9. Green chilies (chopped)- 1 no ( or to taste)
10. Ginger ( chopped finely)- 1/2 tbsp
11. Garlic ( chopped)-1/2 tbsp
12. Green peas( frozen)-1/4 to 1//2 cup
13. Turmeric powder-1/4 tsp
14. Garam masala-1/2 tsp
15. Coriander leaves( chopped)- 1/4 cup
16. salt to taste
17. Oil
18. Water-2 1/4 to 2 1/2 cup( appr)

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a pan and add cumin seeds and let it splutter.
• Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
• Now add onion ,green chili,ginger and garlic.Saute until translucent.
• Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
• Now add green peas,turmeric powder and garam masala.Mix well.
• Add rice and chopped coriander leaves ,Saute for about a minute.
• Now add water  and salt to taste to the pan and bring it to a boil.
• Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
• Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

Sending this to EP series @ SpiceNFlavors
and Fast& Quick Healthy dishes Event by Priya's versatile recipes @ Life with spices

Mutton Pepper Fry

Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

Nankatai

Ingredients

1. All purpose flour-1/2 cup
2. Whole wheat flour- 1/2 cup
3. Chickpea flour/besan-1 tbsp
4. Semolina-1 tbsp
5. Baking Powder-1/4 tsp
6. Salt-1 pinch
7. Granulated sugar- 1/2 cups
8. cardamom-3 nos
9. Nutmeg powder-1/4 tsp
10. Butter-1/2 cup
11. Almonds -as required

Method

• Preheat oven to 150 deg C.
• In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
• In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
• Add butter and mix well until everything comes together.Knead this well to form a soft dough.
• Cover and keep aside for about 20 minutes.
• Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
• Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
• Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
• Allow it to to cool for at least 10 minutes before removing.