Chocolate Cupcakes

 How can any festival season be complete without dessert and today I am sharing recipe for utterly yummy and delicious cupcakes. Cupcakes are small cakes designed to serve one person. They are perfect for kid’s birthday party or if you are making dessert for large group. On this sweet note wishing all the members of Desitadka Merry Christmas & Happy New Year!

Ingredients for Cupcakes

1 1/2 cup refined flour
1 cup icing sugar
1/3 cup cocoa powder
1/2 cup oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla essence
3/4th cup water

Ingredients for Frosting

240ml heavy whipped cream
4 tablespoon icing sugar
2 tablespoon cocoapowder
1 teaspoon vanilla essence

Directions:

For Cupcakes

1.       Preheat the oven at 180 degree for 10 minutes

2.       In a bowl sieve the dry ingredients refined flour, cocoa powder, baking powder, baking soda and mix well

    

3.       In a separate bowl mix oil, vinegar, vanilla essence

       

4.       Now add the dry ingredients to wet ingredients and keep adding little water in portions to get the consistency of a thick (cake) batter as shown in picture

       

5.       Now fill the cupcake papers till 3/4^th and bake it in oven for 10 minutes at 180 degree

       

For Frosting

1.       Take whipped cream in a bowl and add powdered sugar, vanilla essence and cocoa powder and mix well using electrical beater till u get the creamy consistency as shown in picture

      

Decorating the Cupcakes

1.       Once the cupcakes are done take them out of the oven and let them cool down

2.       Then decorate them with frosting as shown in the picture

3.       Now your cupcakes are ready to serve

Note: The frosting should be prepared under the fan or placing the ice pack underneath the bowl so that the cream doesn’t curdle up & after using store the frosting in fridge.

Chicken Keema Curry

In our Christmas & New Year special I am sharing recipe of Chicken Keema Curry. Chicken Keema Curry is basically minced chicken made with herbs and spices and you can either have it like that or like in this recipe I have added pieces of chicken to add more flavors and make it a complete dish. You can make plain chicken keema also and used that as stuffing for paranthas, sandwiches etc. You can use mutton also instead of chicken depending upon your choice.

Ingredients:

   500 gm chicken ( cut in small pieces)

   250 gm chicken keema

   1 bowl vegetable oil

   2 tablespoon ghee

   1 cup tomato paste

   250 gm chopped onion

   4 tablespoon onion paste

   1 tablespoon salt

   1 teaspoon turmeric powder

   1 teaspoon red chili powder

   1/2 teaspoon coriander seeds

   1/2 cumin seeds

   1 teaspoon cumin powder

   1 teaspoon garam masala powder

   1 teaspoon ginger & Garlic paste

   1/2 small bowl choipped coriander leaves

   1 cup curd

   1 cup cream

   1 tablespoon chicken masala

   2 black & green cardamom 

   2 bay leaves

   1/2 cinnamon powder

   2 red chili whole

Direction:-

   1. Clean Chicken with water and keep it aside 5 minutes to drain out excess water.

   2. Make a thick paste by mixing of 1 teaspoon ginger & garlic paste, 1 teaspoon salt,1 teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.

 3.       Add this paste to chicken and mix it well and keep it aside for 1 hour to marinate

              

        4  .       Keema Preparation-:

a.      Clean Keema and keep it aside for 5 minutes to drain out excess water

b.      Once the water is drained then add 1 teaspoon turmeric powder, 1 teaspoon salt, garam masala powder, ginger & garlic paste, coriander leaves, mint leaves, 1 tablespoon onion paste, 1 tablespoon tomato paste, curd and fresh cream to Keema and mix it well

c.        Now leave the keema aside for 30-40 minutes to marinate

          5.       Gravy Preparation-:

a.       Heat  refined oil in open pan

b.      Once the oil is hot add cumin seeds, coriander seeds, black pepper, bay leaves, red chili whole, green & black cardamom, cinnamon powder and onions

c.       Fry till all they become light brown in colour, after that add tomato paste and ginger & garlic paste and mix it well

d.      Now fry this masala for another 7 -10 minutes

e.      Add marinated Keema in it and mix it well and fry for another 20 minutes

f.        After that add marinated chicken in it and keep it on light flame and add ghee and mix it well and let it simmer on low flame for 20 minutes

g.       After that put this whole chicken with Keema masala in pressure cooker and give 1 visil

6.       Now your Chicken Keema Curry is ready to serve

                   

                   

Honey Paneer

      

                                                         

Today I am sharing recipe of Honey Paneer which is an Indian version of very popular Chinese honey chicken dish. It is a perfect finger food for small get together and can be prepared well in advance. This is one snack which will be a sure hit with people of ages and will be special hit for people who prefer vegetarian food. So do try this recipe for amazing finger licking Honey Paneer!

Pineapple Honey Chicken

                                                       

Today I am sharing recipe of Honey chicken which is a very popular Chinese chicken dish. It is a perfect finger food for small get together and can be prepared well in advance. This is one snack which will be a sure hit with people of ages. So do try this recipe for amazing finger licking Pineapple Honey Chicken!

Ingredients

1/2 small bowl green capsicum
1/2 small bowl red capsicum
200 gm boneless chicken (cut in small pieces)
4 Jalapenos
2 olive
1 small bowl pineapple pieces
4 tablespoon olive oil
4 tablespoon honey
1 teaspoon cinnamon powder
1/2 small bowl coriander leaves
1/2 small bowl mint leaves
1 teaspoon vinegar
1 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon fennel seeds
1 teaspoon ginger & garlic powder
1/2 small chopped onion
1 tablespoon salt
1 teaspoon chopped green chili
1/2 small bowl vegetable oil
                                  

 Directions:

1. Take Chicken pieces in the mid size bowl and add salt, coriander leaves, mint leaves, ginger & garlic powder , cinnamon powder, saunf, lemon juice and mix it well and leave it a side for 2 hours to marinate.

                                         

     

2. After that in a kadai take 1 cup water and boit it 20 minutes or till the chicken become soft.

3. Remove chicken from water and keep it aside for 10 minutes.

4. Heat oil in open pan and put boil chicken in it and fry it till it becomes golden brown in color and then remove it from them pan

                                                                                          

5. Again take the pan and heat oil in it, Once the oil is hot add red capsicum, green capsicum, pineapple, jalapenos, oilves and fry till they turn very light brown color.

                                          

6.After that add roasted chicken pieces and mix it properly.

7.Now add vinegar,salt, Italian seasoning, cinnamon powder, lemon juice and honey and mix it properly.

8 Now roast everything together for 5 minutes more.

9.Now your pineapple honey chicken is ready for serve.

                                      

Pina Colada

   
Pina Colada is a national drink of Puerto Rico and is a rum based cocktail made from rum, coconut and pineapple but the recipe that I am sharing is my version of Pina Colada which doesn’t contain any alcohol content so if you are looking for nice mocktail for dinner parties then try my version of Pina Colada.

Mutton Keema Cutlets

Today I am sharing recipe of yummy Mutton Keema Cutlet. This snack you can prepare in advance and surprise you guests with amazing taste & texture of this dish. This is a perfect snack for a small get together and goes very well with drinks! So enjoy delicious hot Mutton Keema Cutlet this winter season!!

Ingredients 

250 gm mutton keema
1 tablespoon chopped green chili
1 bowl vegetable oil
1 tablespoon salt
2 tablespoon cornflour powder
2 tablespoon rice powder
2 tablespoon gram flour
1 teaspoon turmeric powder
1/2 small bowl chopped onion
2 tablespoon papaya paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 small bowl coriander leaves
1/2 small bowl mint leaves
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon ginger & garlic paste

Method:

1.       Clean mutton  Keema and keep side for 5 minutes to drain out the excess water

2.       Take a bowl and add mutton keema in it then add turmeric powder, salt, coriander leaves, mint leaves and ginger & garlic and mix it well
3.       Then add 1 cup water and boil the keema in microwave for 10-15 minutes, once it is boiled it will become very soft or you can boil it on gas for 15 minutes
4.       Drain out the excess water
5.       Now keep this mutton keema in big size of bowl and add onion, green chili, garam masala, cumin powder, red chili powder, corn flour powder, papaya paste, gram powder and rice powder and mix it properly
6.       Cover it and leave it for 1 hour
7.       After 1 hour, take a little mixture of mutton keema  and mould it in circle cutlet shape
8.       Take a non stick pan and add little oil, once the oil is hot place the cutlets on the pan and cook till the underside is golden, turn over and cook till the other side is equally golden
9.       Now your Mutton Keema Cutlet is ready for serve

Salsa Paneer Fry

It’s again snack time…today I am sharing recipe of Salsa Paneer Fry, super quick to make and delicious to eat. So if you are looking for easy and tasty snack which you can prepare beforehand then do try Salsa Paneer Fry. This is a perfect snack for teatime!

Curd Chaat

Today I am sharing recipe of very easy snack – Curd Chaat. Curd has its own distinct flavors and goes well with so many things. In this chaat you will get to taste sweetness of curd, flavor of potatoes & green moong and awesome tang and spiciness of Indian spices. So do try this chaat if you are bored with having your regular flavors in curd.

Sewai (Vermicelli) Firni

                                       
                                                         

Eid can't be complete without Sewai so here's our lil hatke Sewai recipe & on this sweet note Happy Eid to everyone.

Beetroot & Carrot Soup

With the onset of winters we start thinking of hot food & drinks and I thought what a time to make some soup but instead of going for standard soups, I tried my hand at making beetroot & carrot soup and it turned out extremely tasty. This soup has awesome flavors and has loads of nutritional value. So this winter try this tasty & healthy soup.

Masala Aloo Chop/ Tikki

Winters are approaching and we all look for nice and hot snacks for teatime and Masala Aloo Chops are a real treat to taste buds at this time. This is a delicious dish which tastes wonderful with tea or drinks. So have fun making this yummy easy snack this winter.

Fish Finger Cutlet

We all have the perception that cooking seafood is a difficult thing and that’s why in our day to day cooking we mostly stick to chicken or mutton but today. I am sharing a very easy recipe of Fish Finger …this dish has strong flavors of all spices. It is mildly spicy and is a beautiful dish to serve at a small lunch or dinner party!!

Ingredients:

1/2 kg fish fillets
1/2 bowl chopped onion
1 tablespoon turmeric powder'
2 tablespoon tomato puree
1 teaspoon salt
1 teaspoon red chili powder
1 green chili chopped
2 tablespoon chopped coriander leaves
1 tablespoon chopped lemon juice
1 teaspoon ginger & garlic paste
2 tablespoon cornflour powder

      Method:     

        

        1. Clean fish properly then boil it ( till the fish turn opaque).

        2. Remove the fish from the water and leave it for 10 mins to get it drained.

        3. Then in a bowl take  Chopped onion, tomato puree, salts, Red Chilly, Turmeric powder,
            green chilly,Coriander  leaf, ginger & Garlic Paste and corn floor powder and mix it properly.

        4. Now try to give finger shape to the fish and dip the fish pieces in this mixture and deep fry
            till they turn golden brown in color.

        5. Now your Fish Finger Cutlet is ready to serve.

Sweet and Salty Tamarind Chutney

Chutney is a perfect condiment with any Indian food or snacks. The chutney recipe that I am sharing today is of Tamarind chutney , this chutney goes well with chaat and snacks items. Try this Chutney if you are in a mood for something different. 

Kesar Khoya Paneer Khofta

 Today I am sharing recipe of very interesting dish – Khofta. We all make different kind of khofta but today I tried making khofta using paneer, kesar, khoya and potatoes and result was totally awesome. This is the perfect dish for any dinner or lunch party. Not exactly for people counting calories but surely a dish you won’t mind indulging once in a while. I have used cream, milk and fresh cream in it so the flavors are very balanced and dish is very mildly spiced. My daughter just loved it…I am sure so will your kids J So do try this new type of Khofta!!

Vegetable Chops

Today I am sharing recipe of another very interesting snack – Vegetable Chops. It is a very quick to make and delicious snack. You can add or take out vegetables depending upon your taste and liking. So do try this recipe if you are looking for quick snack with tea.

Beetroot croquettes

Today we are sharing recipe of Beetroot Croquettes. Croquettes is a small bread crumbed fried food roll containing any kind of filing and the filling that we have used is of beetroot but you can make it with mashed potatoes, meat, cheese or any vegetables of your choice. Usually whenever we are making snacks we stick to potatoes or mix vegetables for filing so trying a roll with beetroot was quite fun and tasty!

Pav Bhaji

Pav Bhaji is one of the most popular street foods especially in Mumbai. Today I am sharing recipe of Pav Bhaji and in this recipe we haven’t used any Pav Bhaji masala so it’s not spicy at all and still gives you amazing taste and flavor of Pav Bhaji. This is a perfect dish to make for kids birthday party as it less time consuming, tasty and not very spicy.

Mix Daal Makhani

Today I am sharing recipe of Mix Daal Makhani. It is one of the most popular Punjabi recipes. The dish differs from other popular Punjabi dal dishes, such as dal tadka, in that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), rather than red lentil (masoor). Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet (thali) or as an accompaniment to a principal meal. Do try making Daal Makhani with these ingredients and you will find new flavors in your usual Daal Makhani.

Peanut and Coconut Chutney

We make so many kinds of chutney in our day to day life and most common among them is coriander and imli chutney so I thought why not do away with them and try one chutney which is not made that frequently in our household so I made peanut and coconut chutney. This chutney is really delicious and when you are eating it you can’t even guess what it is made of. This chutney goes very well with South Indian dishes.

Mutton Shor Gul

                          

I am sharing recipe of mutton shor gul. This dish is extremely rich in terms of flavors. This mutton is little spicy and gives right punch to your taste buds.This dish can be perfect for lunch and dinner.

Yellow Daal Tardka

For me daal is comfort food and whenever I come back from vacation or not feeling well than daal chawal is the food I want. Few days back I wanted to have daal and chawal but somehow was not in a mood for regular daals that we make so I made mix roasted yellow daal. It turned out truly delicious and something different to have when you are bored with regular  daal. Quick & easy recipe if you are craving for simple home food.

Sweet and Salty Tomato chutney

                                                   
                                                   

                                  

We make so many kinds of chutney in our day to day life and most common among them is coriander  so I thought why not do away with them and try one chutney which is not made that frequently in our household so I made sweet and salty tomato chutney. This chutney is really delicious and when you are eating it you can’t even guess what it is made of. This chutney goes very well with all party dishes  So next time you want to make some different chutney with your food then do try this delicious recipe.

Rice Kheer

Last in our Diwali special is rice Kheer – it is one of the most loved dessert in northern parts of India. This kheer is very flavorful because of saffron strands and dry fruits. You can also add cashews and raisins along with saffron, almonds and cardamom. And on this sweet a very HAPPY DIWALI to all the lovely members of Desitadka!

Ingredients:

2 litter full cream milk
1/2 small bowl rice
1 cup sugar
1 teaspoon green cardamom powder
10 crushed Almonds
10 saffron ( dip in tittle milk for some time)


Directions:

1.       Boil milk and once the milk starts to boil add rice and keep stirring it continuously on low flame so that it doesn’t stick

2.       Then add sugar and on a low flame let the rice cook in the milk
3.       Once the rice is more than halfway done, add the saffron, cardamom powder, crushed almonds and mix it well
4.       When the rice has been cooked completely and the kheer has thickened to the desired consistency then switch off the fire
5.       Now take it out in a bowl and garnish with saffron and almonds and refrigerate it
6.       You can serve kheer hot or cold

Kachori Sabzi

T
hird recipe that I am sharing in Diwali week is Kachori Sabzi  - this recipe is my absolute favourite. Do try this recipe and I am sure you will love it. Kachori Sabzi is a complete meal in itself but can also be served as evening snack.

Dahi Vada

Our next in our Diwali special is Dahi Vada – it is a perfect side dish with any meal. Dahi Vada is an Indian chaat that you can enjoy it as a snack or as a part of meal. The yogurt for Dahi Vada is thick, creamy, chilled and sweetened with sugar and poured over the soft vadas. At the time of serving, green chutney and sweet chutney are spooned over them followed by a generous sprinkling of roasted cumin powder, red chili powder, chaat masala, black salt and coriander leaves. Having a Dahi Vada is like having explosion of flavors in your mouth.  

Potato Cutlets

We kick start our Diwali week with Potato Cutlets. They are extremely easy to make and tastes yummy and are great snacks to be served at any party. These bread potato cutlets are crunchy and tastes great when served hot with green chutney or tomato sauce. So enjoy this Diwali season with these crunchy Potato Cutlets.

Chana Daal Chutney

                                                                 

We make so many kinds of chutney in our day to day life and most common among them is coriander,  so I thought why not do away with them and try one chutney which is not made that frequently in our household so I made chana daal Chutney . This chutney goes very well with all South Indian dishes. So next time you want to make some different chutney with your food then do try this delicious recipe.

Makhaane Ki Kheer

Our next Navratre special is awesome dessert – Makhaane Ki Kheer! This dessert is made especially during fasting days. This kheer has very soft and sweet flavour so is liked by all. Do try this yummy dessert during this Navratre season.

Ingredients:

1 bowl makhaane
1/2 litter milk
2 tablespoon sugar
1/2 bowl dry fruits ( as you like)
1 teaspoon cardamom powder
2 tablespoon coconut powder
1 tablespoon ghee

Directions:

1.       Take a fry pan and heat ghee then put the heat to low and add makhaane, fry them by stirring continuously for 2-3 minutes until their colour gets changed

2.       Take them out in a bowl and keep it aside to cool down

3.       Once it becomes room temperature grind it in mixer grinder (it should be semi solid, don’t grind too much otherwise it will become powder)

4.       Then heat milk and bring it to boil, then put in on low flame and let it reduce (will take around 15 minutes)

5.       Once the milk thickens add sugar, coconut powder, dry fruits and cardamom powder and mix it well until the sugar disappears in milk. Now turn off the heat and take out your Makhaane ki Kheer in a bowl

6.        Garnish with dry fruits and serve it hot. You can also refrigerate the kheer and serve it cold