BEANS ALOO / TOMATO BEANS ALOO / BEANS POTATO

I know many a kids who are not fond of beans aloo, but we mothers want our kids to have vegetables by hook or by crook. Rather than going tough on kids let our innovation take a ride. Beans aloo are generally relished crisped and without tomatoes. Here I gave it a little twist keeping taste of kids in mind and made it soft with added tomatoes to make it little tangy.

Most of the time people add amchur powder but here I substituted amchur with tomatoes which gives very mild tangy taste and gives little sweetness to vegetable which kids like it.

Sharing my version of this vegetable hoping your kids will love it too.


INGREDIENTS
250 gm chopped beans
2 medium sized potatoes
2 medium sized finely chopped tomatoes
1 tsp jeeera seeds (cumin seeds)

1 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp haldi powder (turmeric powder)
1/2 tsp garam masala (optional)
salt and red chili to taste
1/2 cup water
5-6 tbsp oil

METHOD

1. Heat 2-3 tbsp oil in pan, add chopped beans and saute on medium to low flame, keep stirring in between till it raw smells fades and beans become little soft and tender. Remove from pan and keep aside. Make sure to cover with lid as it will make hot beans more soft.

2. Using same pan, add 2-3 tbsp of oil, add chopped potatoes and saute on low flame till soft and tender, cover with lid while still on gas as potatoes take more time to cook as compared to beans.

3. Transfer potatoes in plate or with beans keeping them covered with lid or some plate.

4. Using same pan, add a teaspoon of oil, add cumin seeds, let it splutter.

5. Add all the dry spices mentioned above except for salt.

6. Add water to avoid burning and let all the spices cook in water on low flame. Cook for a minute till it becomes thick.

7. Add beans and potatoes. Add salt and garam masala and mix well.

8. Cover and cook till potatoes are completely done.

9. Once potatoes are cooked add chopped tomatoes, cover and cook till it becomes little soft and tender. I don't like to make tomatoes mushy so I cook for a minute, if you want mushy cook for little longer time on low flame.


Pictorial:

1. Heat oil, saute beans on medium to low flame.

2. Once it's soft, transfer in a bowl or plate.

3. Using same pan, add more oil, add chopped potatoes and saute on low flame till soft and tender. Transfer with beans and keep it covered.

4. Add 1-2 tsp of oil, add cumin seeds, let it splutter, add all the dry spices, mix well.









5. Add water.

6. Let it become thick.

7. Add beans and potatoes. Add salt and some garam masala

8. Mix, cover and cook till potatoes are cooked.

9. Add chopped tomatoes.

10. Cover and cook for a minute.

 11.Garnish with freshly chopped coriander leaves.

NUTELLA ICE-CREAM

This super easy homemade Nutella ice-cream is just irresistible for both kids and adults. If you are a Nutella lover then you must try your hands on it. A perfect creamy and chocolaty summer treat for kids and your family.

Nutella can be used to make: Nutella flower cookies, Nutella filled cupcakes, Nutella no-bake cake, Nutella glazed doughnuts, Nutella filled cookies. 


The first batch I made with Nutella was very thick and creamy which was definitely not like market and I don't like very thick and creamy ice-creams (because of less milk).
So I made it again and added more milk unlike Paan ice-cream, mint ice-cream, dates ice-cream, trust me it came out just perfect, like market made.


INGREDIENTS 
1 cup whipping cream
1 cup cold or room temperature milk

1 cup heaped Nutella
1 tbsp cocoa powder (optional)
1/2 cup roughly chopped dark chocolate (optional)

METHOD
Whip the cream till soft peaks are formed.

Add Nutella and cocoa powder.

Whip again till all the ingredients are combined well.



Add milk. Mix well. Cream will be runny and more liquid, it's important to have it liquid to get perfect market style ice-cream as Nutella is very thick and creamy.

Pour it in air-tight jar.  Add chopped chunks of dark chocolate. Freeze overnight or for at least 9 hours.

Scoop and serve chilled.

NOTES:
THE CREAM I USED IS WITH ADDED SUGAR SO DID NOT ADD SUGAR. IF USING NON-SUGAR CREAM ADD 1/2 CUP POWDERED OR ICING SUGAR.


Pictorial:

1. Whip cream.

2. Till soft peaks are formed.

3. Add Nutella and cocoa powder.









4. Milk.

5. Mix well and transfer this liquid consistency cream in air-tight jar.

6. Top with roughly chopped dark chocolate chunks. Freeze it 9-10 hours.

7. After setting it overnight.

8. Scoop out.

9. Serve chilled!

10. Yummy closer look!

11. My daughter enjoying every bite of it.....

SUCCESS STORIES:
Edwina carrasco tried her hands and shared her valuable feedback.

SUJI KHEER / RAWA KHEER / SEMOLINA PUDDING / SUJI FHIRNI / RAWA FHIRNI / INSTANT KHEER

Suji ki kheer is a very famous pudding in south India and commonly made during Ramzan by the name of suji ki firni.This thick and creamy dessert is a treat for tongue.








You can now watch video of this recipe by clicking on 2nd picture.










INGREDIENTS
For Soaking:
1 cup suji
1 cup milk

For Cooking:
1 litre milk
1 tsp cardamom powder (elachi powder)
1 cup sugar

1/2 cup condensed milk (optional)
few strands of saffron (kesar)
dry fruits of choice (I used almonds, cashews, pistachio and raisins)


METHOD
In a deep bowl or dish soak 1 cup suji with 1 cup of milk and keep aside for 30 minutes to 1 hour.

After 30 minutes to 1 hour, pour milk in heavy bottomed pan. Add cardamom powder, kesar and soaked suji little by little stirring continuously to avoid any formation of lumps. Use whisk for creamy and smooth texture.

Add sugar and milkmaid and cook on low to medium flame till sugar dissolves completely. As soon as it becomes little thick turn off the flame. Don't make it too thick else after coming down to room temperature it will become more thick.

Add dry fruits and keep in fridge to chill or serve warm.


Pictorial:

1. Soak 1 cup suji and 1 cup milk. Cover and keep aside for 30 minutes to 1 hour.

2. Pour 1 liter milk in heavy bottomed pan, add cardamom powder.

3. Few strands of kesar.

4. Add soaked suji little by little stirring continuously.

5. Add sugar.

6. Condensed milk.

7. Cook on low flame till it thickens.

8. Add dry fruits.











9. Mix well.














10. Garnish with more dry fruits and serve chilled. 

CHOUX PASTRY / CHOUX PASTRY PUFFS

Choux Pastry is famous light French pastry. A good choux pastry is one which has a hollow that can be filled with cream.

To get perfect choux make sure to measure the ingredients very carefully and follow the method as mentioned below.

Many recipes you will find online will have 4 eggs added in it and it's baked at 200�C but here I used my own assessment and came out with my own measurements and method which led to a perfect hollow choux.

I used 3 eggs instead of 4 as it gave me perfect batter and baked at 180�C.  Initially I tried baking at 200�C but it resulted in burnt bottom with raw batter inside so I recommend baking it at 180�C.

Just be careful about measurements as it is very important and follow the steps as mentioned to get perfect choux.

Serves: 25-27 choux pastries
INGREDIENTS 
Choux pastry 
200 ml water
125 ml milk

125 gm all-purpose flour (1/2 cup)
2 tsp sugar
6 tbsp butter
3-4 eggs (I used 3 large eggs)
1/2 tsp salt if using unsalted butter

Chantilly Cream
1 cup whipping cream
1/4 cup icing or powdered sugar
if using cream with added sugar add only 2 tbsp of sugar


METHOD
1. Sift flour and keep aside.

2. Mix together water and milk. Add sugar, butter and salt (if using unsalted butter). Keep flame low and stir it till butter melts completely.

3. Once it reaches boiling point, remove it from heat and add sifted flour at one go and vigorously fold the flour into it using wooden spatula until homogeneous.

4. Keep it back on low heat. Make sure not to increase the flame during complete process.

5. Now cook this on low flame till it start leaving the sides of pan and only some of the dough sticks to the pan and you will see butter will start releasing the oil, this process took me around 10-15 minutes.

6. Refer the picture no.4 for clear idea on how the batter should look before adding eggs. It will be non-sticky, shiny and will come together. Turn off the flame at this point.

7. Let it cool down completely. This too is an important step, so make sure not to add eggs in hot batter. Pre-heat oven at 180�C.

8.  Once batter is cool down completely add one egg at a time, incorporating each into the batter using wooden spatula. Adding one egg at a time will give you smooth batter.



9. Most of the people add 4 eggs but I added 3 eggs as the batter was holding it's shape well. Here you have to be little judgemental on how much eggs to be added. If you feel batter is very thick after adding 3 eggs go for one more, make sure the batter is not liquidy or it will not hold the shape while piping on baking tray.

10. Pour this in piping bag using large 1/2 inch (1 cm) round tip. Place parchment paper on baking tray and sprinkle little water (just a splash) on it and start piping the dough into 1 inch (3 cm) circles.

11. Wet your tip of the finger with water and gently push down the pointy tips of the batter, this will stop the burning from top.

12. Bake it in the oven at 180�C for 25-30 minutes or till it's brown and puffed.

13. Prick each choux pastry with a toothpick or skewer to release the steam and let it cool down completely.

For Chantilly Cream
1. Whip cream till soft peaks are formed. Add powdered sugar and mix well.

2. Fill this in piping bag with a small plain tip to pipe the cream into choux from the bottom of it.

3. As you start filling the cream in choux you will feel the vacuum and that's the sign of best hollow choux.

4. You can even check the hollowness by cutting choux from the center as shown in pic.

Pictorial:

1. Mix water and milk. Add butter, sugar and salt to it. Keep the flame low and let it come down to boiling point.

2. Once reaches boiling point, remove from fire and add flour at one go and mix it very quickly. Keep it back on the low fire.

3. Using wooden spoon keep stirring the dough.

4. Once dough is combined very well comes together like this and release little oil, it means it's done for next step.

5. Remove from the fire and starting adding eggs one at a time. Mix well.










6. Add another egg, mix well.








7. Transfer in piping bag.

8. This is the nozzle I used for piping batter.

9. Place parchment paper. Sprinkle little water over parchment paper. Pipe the batter.

10. Wet your fingertip with water and press down the tip.

11. Pre-heat oven at 180�C.

12. Bake for 25-30 minutes.

13. Using toothpick take out the air from pastry. Let it cool down to room temperature.

14. Whip cream adding some sugar.








15. Fill the pastry from the bottom of it. While filling the pastry you will feel the pressure of cream going inside and that's the sign of good hollow pastry.

16. Before filling cream you can even check the hollowness by cutting it.

17. Choux pastry filled with cream.

18. You can see how much cream is filled due to hollowness.

19. Enjoy!