Selfhelparticles#3 Let's Live A Happier Life In Gratitude!

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Selfhelparticles#1 Collective Fatigue in a time of pandemic

Spiceupdish#1 Mirchi ka Achaar

Ingredients -

250 gm Med spiced Achaari Mirch (10 Green chillies)

2 Tbsp Vinegar

1 Tbsp Salt 

1/4 Cup Mustard oil

1 tsp jeera / cumin seeds

1 Tsp jeera / cumin seeds

2 Tsp mustard seeds / rai

1 Tsp coriander seeds

¼ Tsp methi / Fenugreek seeds

1 Tsp saunf / Fennel seeds

½ tsp ajwain / carom seeds

1 tsp turmeric / haldi

1 lemon

1 Pinch of hing / asafoetida

Prep Time - 10-15 mins 

Cooking Time - 15 mins 

Setting Time - 2-3 Hrs 

Method 

• Firstly, remove the head of chillis and cut into pieces.
• Further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
• Dry roast on low flame for a minute.
• Cool completely, and blend to slightly coarse powder.
• Transfer to the masala powder onto the chillis.
• Also add in 1 tsp turmeric, salt to taste and 1 lemon.
• Mix well making sure everything is combined well.
• Now heat ¼ cup oil. use mustard oil for more flavours.
• Once the oil is hot, add in pinch of hing.
• Allow the oil to cool completely and pour over chillis.
• Mix well to combine all the ingredients well.
• Also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
• Mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
• Finally, serve instant green chilli pickle with rice or roti.

Courtesy :Hebbars Kitchen

SinfulDelights2#Double Chocolate Cream cake

Ingredients -

Chocolate Cake base -

125 gm All-purpose flour /organic maida

40 gm Cocoa Powder

1/4 Tsp Salt 

1/2 Tsp Baking soda 

1 Egg

185 gm Sugar

120 ml Buttermilk 

80 ml Olive oil 

120 ml Coffee 

1 Tsp Vanilla Essence 

Chocolate cream frosting - 

115 gm Softened Butter 

30 gm Cocoa Powder 

200 gm Powder Sugar 

1 Tsp Vanilla Essence 

2 Tbsp Fresh Cream 

1/4 Tsp Salt 

Prep Time - 10-15 mins 

Baking Time - 25 mins 

Method - 

For Cake base :

1. Preheat oven (Convection) 180 deg. Grease a 6 inch round pan and keep it ready .

2. In a large bowl sift flour, cocoa powder, baking soda and salt. Now add and stir sugar and keep it aside. 

3. In a separate bowl whisk all the wet ingredients. 

4. Add dry ingredients to wet ingredients and whisk until combined but don't overmix. 

5. Now pour in the batter in the greased baking pan. Bake it for 20 minutes or until an inserted tooth pick comes out clean. 

6. Allow it to cool down on a wire rack. 

For Frosting - 

1. In a large bowl take butter and beat it with a hand held blender till it turns fluffy. 2. Now add cocoa powder and beat until combined. Beat in Powdered Sugar little by little. 

3. Now add vanilla essence, fresh cream and beat until incorporated. 

4. Transfer to a piping bag with nozzle of your choice, pipe onto the cake. 

Sinful, delightful Double Chocolate Cream cake is ready to dig in. 

HealthyeatsDay # Buns /Pavs

Ingredients -

1 Cup Warm water (about 100 deg Temp. )

3 Cups All purpose flour (Organic maida)

1 1/2 Tsp Instant active yeast

1 Tsp Salt 

2 Tbsp Olive oil 

1 Tsp Brown Sugar

1 Tsp Softened butter 

Method -

1. In a large bowl, dissolve yeast and 1 Tsp sugar in a cup of warm water and let stand until bubbles form on surface. Whisk together salt, and 3 cups of flour. Stir oil into yeast mixture; pour into flour mixture and knead until smooth, elastic and soft dough.

2. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place (usually keep it in my oven) until doubled, about 1.5 hrs.

3. Now take the dough out and punch it down. Turn onto a lightly floured surface; divide dough in six-seven parts and give them small round shape . Now place them on a greased baking pan.

4. Lightly brush butter on the top of the dough and cover and let rise until doubled, about 1 hr.

5. Pre - heat microwave convection oven at 180 °C and bake until golden brown and bread sounds hollow when tapped, about 20 mins.

6. Remove the buns from baking pan and put it on wire racks to cool.

Your wholesome homemade Buns /Pavs are ready to dig in. 

HealthyeatsDay # Pizza Sauce

Ingredients -

1 Cup Finely chopped Tomatoes 

1/4 Cup Tomato Puree 

1 Tsp Kashmiri Red Chilli powder 

1 Tsp Oregano spice mix 

1/2 Tsp Sugar 

1 Tsp White Vinegar (acts as a preservative) 

1 Tbsp Olive oil 

Prep Time - 5 mins 

Cooking Time - 10 mins 

Method - 

1. Heat oil in a pan and add chopped tomatoes. 

2. Cook them till they get mushy and soft. 

3. Add the Puree to it and the red chilli, salt, Oregano spice mix and sugar and let it cook for 5 more minutes. 

4. Now switch off the heat and add vinegar. 

The pizza sauce is ready to go on your pizza base. 

HealthyeatsDay # Steamed Idlis (Steamed rice cakes)

Ingredients -

2 Cups Organic Sona Masuri Rice

1 Cup Spilt Black lentils /Urad Dal (without skin)

1 Tsp Fenugreek seeds

1/4 Cup Poha (flattened rice) 

1 Tsp Gingelly oil

1 Tsp Salt 

Soaking Time - 6-7 hrs

Prep/Grinding Time - 10-15 mins 

Fermentation - 8-10 hrs (overnight) 

Cooking Time - 15 mins 

Soak Time - Overnight or 8-9 hrs

Fermentation Time - 5-6 hrs

Prep Time - 5 mins

Cooking Time - 15 mins

Method -

Preparation of Batter :

1. Wash thoroughly and Soak Lentil with Fenugreek seeds in a bowl. 

2. Wash thoroughly and Soak rice with flattened rice in a separate bowl.

3. Soak both of the above separately for 5-6 hrs.

4. Now drain water from Lentil and start grinding with little water as required to form a smooth paste. Put it in a large deep bowl. (Don't wash it again as the Lentils may lose it potency) 

5. Now wash the rice till you see clear water. 

6. Grind the washed rice in same jar with little water into a coarse paste. 

7. Now mix the rice paste with the lentil paste thoroughly. 

8. Cover it and let it rest for fermentation in a warm place (I put it in the oven). Let it ferment for atleast 8-9 hrs. Or overnight. 

9. After the fermentation time, now take a idli cooker with plates or steaming utensil and add water in the base. 

10.  Add salt in the batter and mix it rigorously. 

11. Apply gingelly oil on the idli plates and drop the batter in the compartment of each plates. 

12. The batter will make around 20 medium sized idlis. 

Serve hot and streaming idli with coconut Chutney and Sambhar. It is considered to be the best and healthy breakfast option. 

HealthyeatsDay # Elephant foot Yam Chutney

Ingredients -

250 gm - Elephant foot yam

1/4 Cup - Mustard oil

1 Tsp - Mustard seeds

1 Lemon juice

2 Whole Chilli 

1/4 Tsp Chilli powder

1/2 Tsp Turmeric powder

1 Tsp Salt 

1 Bay leaf 

1/2 Cup Water (boiling yam) 

Prep Time - 10 mins 

Cooking Time - 10 - 15 mins 

Method -

1. Wash and Clean yam. Apply oil on hand and scrap the external skin and roughly cut it into pieces.

2. In a pressure cooker, boil yam using water, salt and Turmeric powder for 3-4 whistles on medium flame. 

3. Now heat oil in a pan and add mustard seeds, whole chilli and bay leaf. Let it crackle. 

4. Once the yam is cooked, mash using a spatula along with the water. 

5. Add the yam to the pan and add the dry spices. Let it cook for 5 minutes and switch off the stove.

6. Now add lemon juice. 

Serve it hot or at normal temperature with rotis and rice as accompaniment.

HealthyeatsDay # Kanji Wadas

Ingredients -

For Wada/pakoras 

1/2 Cup Spilt yellow Moong Dal

1 inch Ginger (grated) 

1/2 Tsp Mix of Fennel seeds, Nigella seeds

1 pinch Red Chilli powder 

1 pinch Coriander powder 

1 green Chilli chopped 

1 Tsp Salt 

Oil for frying

1 Cup Water for soaking pakoras 

For Kanji water

1 1/2 Cups Water

1 Tsp Salt 

1 Pinch Asafoetida powder 

1 Pinch Roasted Cummin powder

1/2 Tsp Dry Mango powder

1 Tbsp Yellow Mustard powder (ground it fresh or get it ready-made) 

Prep Time -  10-15 mins 

Fermentation Time - 8+8 hrs

Cooking Time - 15 mins 

Method - 

For Pakoras/Wadas (Approx. 10-12 wadas) 

1. Wash and Soak moong dal for 5-6 hrs or overnight.

2. After the soaking time, strain the water and coarsely grind the dal with salt. Ensure not to wash the dal again as it may lose potency. 

3. Let the batter ferment for 15-20 mins. 

4. Now crush mix of seeds and add it to the batter. 

5. Add chilli powder, chopped chilli, Grated ginger, coriander powder and stir it consistently. 

6. Heat oil in a frying pan. Using a spoon scoop out batter and drop it slowly in the oil one by one. Let it fry on medium flame till cooked and crisp. 

7. Strain it from the oil and drop it in a bowl of water. 

8. After some time, squeeze out the pakoras and keep it aside. 

For Kanji water 

1. Take 1 1/2 Cups of water in a bowl. Add all the dry ingredients/spices in the water and mix it well. 

2. Add pakoras in the kanji water and cover it and let them ferment for 5-6 hrs in warm place. 

Enjoy the traditional Indian Kanji Wadas!! 

HealthyeatsDay# Stuff Mozzarella Mushrooms

Ingredients -

• 10 large fresh mushrooms
• 1/2 cup finely chopped onion
• 1 Tbsp olive oil
• 1 Tsp Finely fresh parsley/celery/Coriander 
• 1/2 Tsp Oregano 
• 1/2 Tsp Chilli flakes 
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese

Prep Time - 5 - 10 mins 

Baking Time - 15 mins 

Method - 

• Remove stems from mushrooms; set caps aside. Coarsely chop stems.
• Cook chopped mushroom stems and onions in oil in panover medium-low heat 5 minutes or until tender.
• Stir in parsley, Oregano and chilli flakes and sauté it for few minutes till its cooked. 
• Switch off the heat and Stir in cheeses.
• Now fill mushroom caps with cheese mixture and place in baking pan.
• Bake in preheated 180 deg oven 15 minutes or until filling is hot and cheese is melted.

Enjoy your mozzarella and parmesan stuffed mushrooms before they are gone. 

SinfulDelights#3 Chocolate Ganache Topping

Ingredients -

300 gms Chopped Milk chocolate solids

150 gms Fresh Cream (25% fat)

1 Tsp Butter (softened)

Prep Time - 5 mins 

Cooking Time - 5 mins 

Method

1. In a microwave safe bowl take fresh cream and microwave it for a minute. 

2. Slowly add the chopped milk solid and blend it well. 

3. Once done stir butter and mix well. The butter will give it glaze. 

The chocolate Ganache is ready. 

History behind the sinful, delightful Chocolate Morsels /Choco chips cookies

It’s difficult to imagine that the chocolate chip cookie, one of the world’s most beloved sweet treats, was actually invented by accident. The invention of the chocolate chip cookie happened in 1930 when Ruth Graves Wakefield and her husband, Kenneth, were running the Toll House Inn on Route 18 near Whitman, Massachusetts. Mrs. Wakefield, a dietician and food lecturer, prepared all the food for the guests at the inn and had gained an enviable local reputation for her impressive range of desserts.

It’s often said that necessity is the mother of invention, and so too it was in this story. One night, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies, a popular old colonial recipe, to serve to her guests. But as she started to bake, Ruth discovered she was out of baker’s chocolate. Ruth then chopped up a block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Ruth had expected the chocolate to melt and disperse through the cookie dough as regular baking chocolate would. Instead, the chocolate pieces retained their individual form, softening to a moist, gooey melt, and the world had its first known chocolate chip cookie.

These original chocolate chip cookies proved to be such a scrumptious success that Ruth had no choice but to repeat the recipe. She called her new invention the “Chocolate Crunch Cookie” and published the recipe in several Boston and New England newspapers. When Ruth’s Chocolate Crunch Cookie recipe was featured on an episode of The Betty Crocker Cooking School of the Air radio program, the popularity of the humble chocolate chip cookie exploded and the cookie soon became a favorite all across America. The popularity of the cookie further increased after Ruth published the still popular, Toll House Tried And True Recipes, featuring the “Toll House Chocolate Crunch Cookie”, in 1936.

Due to the enormous popularity of the cookie recipe, sales of Nestlé semi-sweet chocolate skyrocketed and Andrew Nestlé and the Wakefields struck a deal. In exchange for a lifetime supply of free chocolate, Nestlé printed Ruth’s recipe, by this stage called “Mrs. Wakefield’s Toll House Cookies”, on the chocolate labels and even started to score their chocolate bars and include a special chocolate chopper so people could easily make the chocolate chips for their cookies. This continued until 1939 when Nestlé introduced their own brand of conveniently pre-chopped chocolate- the small chocolate buttons still known today as “Nestlé’s Toll House Chocolate Morsels”.

The original recipe is still printed on their bag of chocolate chips. Nestlé owned the rights and took all profits from the “Toll House Cookie” until 1983 when ambiguities were discovered in the original agreements with the Wakefields and Nestlé lost their exclusive rights to the trademark.  From that point, “Toll House Cookies” became a descriptive name only. The name “Toll House”, however continues to be a subsidiary brand of the Nestlé Company and is still used on Chocolate Morsels, chocolate chip cookie dough, and coco powder- all products coming from that one, off the cuff baking decision and accidentally delicious result.

If you’re curious, here’s Mrs. Wakefield’s Original Toll House Cookie Recipe

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (11-oz. pkg.) semi-sweet chocolate morsels
• 1 cup chopped nuts

Set oven to 375° F. In a small bowl, mix flour, salt and baking soda and set aside. In a larger bowl, cream butter and sugars and add vanilla extract. Blend until smooth and creamy. Add one egg and beat well. Add the second egg and beat well. Gradually fold in flour mixture and stir in chocolate pieces. Drop a tablespoon size dollop onto baking sheets and bake cookies until golden brown or for around 10 minutes. Remove from oven and allow to cool on trays for 2 minutes before transferring to a wire rack to cool completely.

Bonus Facts:

• Ruth and Kenneth Wakefield sold the Toll House Inn in 1966 and the new owners turned the building into a nightclub. In 1970, the Saccone family bought the building and restored it to its original 1700s Cape Code style. On New Year’s Eve, 1984, the Toll House burned to the ground and was never rebuilt. The site, the birthplace of the first chocolate chip cookie, is marked with a sign and is now home to an ice cream shop.
• There are 7 billion chocolate chip cookies eaten in the United States every year, with about 50% of those homemade cookies.
• Nabisco’s “Chips Ahoy” Chocolate Chip cookies are the second highest selling cookie in the United States. Oreos hold the number 1 slot.
• The Chocolate Chip Cookie is the official state cookie of both Massachusetts and Pennsylvania. The Pennsylvania “state cookie” status was proposed in 1996 by 4th Grade students at Caln Elementary school. Previously, the officially named state cookie of Pennsylvania had been tied up in a legislative battle between the Nazareth sugar cookie and the oatmeal chocolate chip cookie.
• The world’s largest cookie was a chocolate chip cookie, made by the Immaculate Baking Company on May 17, 2003 in Flat Rock, North Carolina. It was 40,000 pounds and 102 feet in diameter. The giant cookie was broken up and sold in commemorative boxes, raising $20,000 for the Folk Artists Foundation Museum. The record was officially recognized by Guinness World Records in 2008. Previously, the record for the world’s biggest cookie was also a chocolate chip cookie, an 81 foot diameter cookie made by New Zealand’s Cookie Time Company in 1996.
• If it wasn’t for airplay on The Betty Crocker Cooking School of the Air, the Wakefield chocolate crunch recipe may not have risen to fame quite so quickly. Betty Crocker is not and has never been a real person. The radio program that launched the chocolate chip cookie to legendary status was voiced and scripted by home economist Marjorie Child Husted, who was also responsible for inventing the Betty Crocker brand character.

Courtesy:https://www.todayifoundout.com/index.php/2013/03/the-accidental-invention-of-the-chocolate-chip-cookie/

SinfulDelights1# Original Choco Chips Cookies

Ingredients -

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 150 gm (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 Cups semi-sweet chocolate morsels/choco chips 

Prep Time - 5-10 mins

 Baking Time - 12 mins 

Method - 

1.Preheat convection microwave oven to 190 deg. 

2. In a small bowl, mix flour, salt and baking soda and set aside. 

3. In a larger bowl, cream butter and sugars and add vanilla extract. Blend until smooth and creamy.

4.  Add one egg and beat well. Add the second egg and beat well. 

5.Gradually fold in flour mixture and stir in chocolate pieces.

6. Drop a tablespoon size dollop onto baking sheets and bake cookies until golden brown or for around 12 minutes. 

7.Remove from oven and allow to cool on trays for 2 minutes before transferring to a wire rack to cool completely.

This is the original authentic recipe for choco chips cookies..

HealthyeatsDay #GaneshChaturthi #11 Chocolate Modaks #Bidding adieu to Lord Ganesha 2020

Ingredients

1 Cup Fresh Chenna (Paneer) 

3 Tbsp Cocoa powder 

1/4 Cup Jaggery Powder 

1/2 Tsp Vanilla Essence

1 pinch Nutmeg powder

Prep Time - 10-15 mins

Cooking Time - 10 mins

Method 

1. Refer to the Chenna making method in my other recipe. I used 1. 5 litres of milk to make 1 Cup Chenna.

2. Either mash the Chenna with hands to remove lumps and make a smooth paste or quickly blend the Chenna along with Jaggery powder in a mixer grinder.

3. Heat a pan, add the Chenna and Jaggery mixture and on a low flame allow the Jaggery to melt.

4. Once the mixture is properly blended add cocoa powder, nut meg powder and vanilla essence. Cooking it for few more minutes, switch off the stove and let it cool down.

Now fill the moulds to give shapes of MODAKs.. Bidding adieu to Lord Ganesha on the day of Anantha Chaturdasi.. Feeling so blessed and divine..Pudhchya varshi lavkar ya 🙏❤️