White chocolate cups with beet cream

   We are always in for chocolate treats.  My freezer will never be out of chocolate/compounds.  This gives me an ample time, to experiment or to cook throughout the year.  Beets are always favoured with chocolates through cakes, and I wanted to bring out their partnership in yet another way.  Hence, these treats.

This dessert cups, have an amazing way of bringing out the creamy texture from beets.  An bite into this, I could bring out the beet flavour as well as delecious cream finishing on an sour note.  Even kids, who dislike beets, will give an special attention to these cups.  What better way to bring out the veggies, on the dessert table?   :)

Shrikand cookies

Cookies are always an essential bites at home.  They lift up every occasion and cheers us all.  Following Zebra cookies, here comes Shrikand cookies, made by hung curd.  This fusion cookie starts with rich flavour and ends on an sour note. 

Their speciality is their cake-like crumbly texture, appealing to crowd of all age.   I had them garnished with cardamon, almonds and saffron to coincide with traditional shrikand.  Here, everybody enjoyed the bite and are  having an good time :)  Hope you guys try and let us know.  

Tandoori stuffed potato

Ingredients required

for the filling

• 4 tsp crumbled tofu/paneer
• 4-5 raisins
• 2 tsp broken nuts like cashew, badam etc
• 1 tsp garam masala
• 1/2 tsp salt
• 1 tsp mashed potato

other

• 250 gm potato, pressure cooked for one whistle

for marination

• 1 tsp gram flour/besan
• 2 tsp hung curd
• 1 tsp cornflour
• 1 tsp chilli powder
• 1/2 tsp dhanya powder
• 1 tsp tandoori masala
• 1/4 tsp amchoor powder
• 1/2 tsp salt

Method

Peel the skin off the potato and cut in top portion.  Now scoop out potato pulp such that potato now resembles like a vessel.  Reserve the pulp for filling

Now mix all ingredients under filling and fill in empty potatos, now marinate them in batter of gram flour, corn flour and curd, all spices for six hours.  Pre heat the oven for 200 degree celsius and bake these potatos for twenty to thirty minutes, occasionally turning them.

Serve hot with tomato ketchup

Enjoy!!!

Crispy Tandoori Gobi Oats Fusion Recipe (Guilt-Free & Flavorful)

Yes, this recipe is an unlikely fusion of gobi and oats! Hyderabad is blooming with lots of fresh cauliflower nowadays, so I thought, why not pair it with roasted oats? Happily, the experiment turned out amazing! Here is how you can make this delicious, healthy dish at home.

Ingredients

For the Masala Paste:

* 4–5 tsp Quaker oats (dry roasted until slightly brown)

* 6–7 garlic cloves

* 1 tsp whole cumin (jeera), roasted

* 1 tsp peppercorns

The Base & Veggies:

* 1 cup cauliflower florets, chopped

* ¼ cup capsicum, chopped

* 2 tsp hung curd

* 4 tsp methi leaves (venthia keerai), finely chopped

* 1 tsp tandoori masala

* 2 tsp oil

* 1 tsp salt (adjust to taste)

Step-by-Step Method

1. Blend the Masala: Grind all the ingredients listed under the masala section into a smooth paste and set aside.

2. Coat the Veggies: In a large mixing bowl, combine the blended masala paste, finely chopped methi leaves, hung curd, tandoori masala, oil, and salt. Mix thoroughly. Toss in the cauliflower florets and capsicum pieces until they are evenly coated.

3. Marinate: Let the veggies sit and absorb the flavors in the refrigerator for 4 to 5 hours.

4. Cook Your Way: You can either tawa-roast the marinated gobi on your stovetop or bake them in the oven until perfectly tender and crisp.

Serve hot with fresh onion rings and a squeeze of lemon juice! Doesn't it look absolutely mouthwatering? Let me know how it turns out for you!