Blueberry-Mango Marble Froyo Bars

 Dipped in hues of love and trust has come the festival of Holi. Let the colors of Holi spread the message of peace and happiness with this colorful recipe..

Holi--the festival of colors, marks the beginning of spring season and is celebrated in different parts of India though the rituals and customs to celebrate this festival vary from one region to another, the spirit of festivity remains the same. Holi is one festival, where people tend to forget their grudges and misunderstandings and welcome each other in their lives with warmth and love.. 

Holi Hai.....

      My colorful recipe for this #foodiemonday #bloghop #holispecial theme.

Ingredients:
For Blueberry Froyo:
1 cup greek yogurt
1/2 cup blueberries
Sugar as taste
For Mango Froyo:
1/2 cup greek yogurt
1/3 cup chopped mango
Sugar as taste
Method:
For Blueberry Froyo:
* Pour all the ingredients of blueberry froyo in a blender and make smooth puree.
For Mango Froyo:
* Pour all the ingredients of mango froyo in a blender and make smooth puree.
Freezing Method:
* Line a loaf pan with parchment paper and spread blueberry smooth puree evenly inside.

* Top with 5-6 tablespoon of mango smooth puree on it.
* Use a clean bread knife to gently swirl on the puree.
* Cover with the cling film and freeze overnight or until solid.
* Cut into bars, once froyo gets solid.

* Blueberry-Mango Marble Froyo bars are ready to eat..

* Enjoy!!

Cranberry-Jalapeño Sweet & Spicy Dip

  This Cranberry-Jalapeño Sweet & Spicy Dip is so much fun so delicious and made up of such a unique combination of ingredients and flavors as well. The colors and flavors are way too perfect for holiday recipes.! It is the ideal blend of tart, spicy and sweet, and when eaten with crackers, it is simply one of the most “complete” appetizer I’ve tasted, trust me:) The silky, cream cheese offsets the gentle spice of the dip perfectly and compliments the play on sugar and spice. Served with crispy crackers, this dip really is a holiday palate pleaser.. Hope you enjoy it just as much as we did!!

  My #foodiemonday #bloghop Entry for #driedfruit theme. 

Ingredients::
10oz. Dried Cranberry
8oz. Cream Cheese(softened)
1-2 tablespoon Fresh Chopped Jalapeño pepper
1/4 cup Chopped Green Onion
2 tablespoon Chopped Cilantro
1/3 cup Brown Sugar(more or less to taste)
1/2 tablespoon Lemon Juice
Dash of salt
Crackers for serving
Method::

* In a medium-sized bowl, add chopped dried cranberries, green onion, cilantro and jalapeño.

* Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended.

*Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.

* Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a collander with small holes.

* Spread cream cheese over bottom of a serving plate.

* Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

* Serve with Ritz crackers.

 

* Enjoy!

 

 

 

Christmas Wreath Treats

                             " Merry Christmas! "
     Don't these cheerful Christmas Wreath Treats just put you in the holiday spirit?!! They are enamored!! No bake Christmas wreath treats made with corn flakes and marshmallows! These only takes 20 minutes to make!! You only need a handful ingredients for these Christmas Wreath Treats- butter, corn-flakes, marshmallows, green food color, vanilla extract, red candies..:) While these treats aren't difficult to make, the dough is super extremely sticky which can be little tricky to shape into wreaths. But after some trials and errors, I found the best way to do this was to pack the cornflakes mixture into greased measuring cup, turn into a cookie sheet, and then wet your fingers or coat them with cooking spray to form the hole in the middle of wreath. You'll want to add the red candies right away so that they adhere while the mixture is still tacky. They are really fun to make and even more fun to eat!!:)

    Today's post is a special because not only it's about holiday or Christmas recipe post but also because I'm going to share this post with my the dearest blogger friend, Pushpita's blog Ei Gi Chakhum as a Holiday Season Guest Blog Post... Now, a short and sweet introduction about P(Pushpita)(I called her P:).-- An Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least a food enthusiast. She is a very talented blogger. Her blog is an attempt to bring her passion for cooking and at the same time sharing, reviving & spreading some inherited authentic recipes (her own community food, Manipuri cuisine), along with fusion and regional culinary delights.. Sounds so interesting, Right? Please do visit her page and follow her for really delicious recipes. It's been a great knowing P through her blog as well as the personal level(even thou we never meet each other in real). Thank you P, for inviting me to write a Holiday Season Guest Post and I wish you good luck for your coming up bright future..
 Let's get started with our awesome Christmas Wreath Cookies' Recipe,,,

Ingredients:
1 stick butter (1/2 cup)

1 bag of mini marshmallows (10.5 oz)

Green food coloring

54cups corn flakes cereal

Mini red chocolate candies (I used m&ms)

Few Twizzler's pull and peels for the bows

Method:

* Line 2 baking sheets with silicone baking mats or parchment paper.
* If using twizzler’s pull and peels to make bows, assemble the bows now. You can place a baking sheet on top of the bows to keep them from coming apart.
* In a medium pot, melt the butter and marshmallows over medium heat, stirring occasionally until the marshmallows are melted.

* Add in green food coloring until you have your desired green color.

* Pour the melted marshmallows over the corn flakes, mixing with a spatula until all the corn flakes are covered.

* To form the wreaths, I found it easiest to spray my hands with a little bit of cooking spray, then take a handful of the corn flake mixture and form it into a ball.

* Use the palm of your hand to flatten the ball into circle.

* Next use your finger to poke a hole through the middle of the circle and reshape as needed until you have a wreath shape.

* Place on the lined baking sheet and add the chocolate candies right away while the marshmallows mixture is still sticky. Add a twizzler bow if desired

* Place the Christmas wreaths in the refrigerator for 20-30 minutes to set. 

* Remove from the fridge, serve and enjoy. Store in an airtight container.

*Enjoy!!

               Merry & Bright Christmas to all my reader!!


**Check some more Chritsmas or Holidays Recipes::

Snickerdoodle Cookies

Red Velvet Cookies

Pecan Cranberry Oatmeal Cookies

                             


Red Velvet Cupcakes in a Jar

**Thanks for stopping by!!**

Pecan Cranberry Oatmeal Cookies

   The traditional oatmeal cookies gets a festive makeover with the addition of Pecan and Cranberries!! If you like thick, chewy, delicious oatmeal cookies, then this recipe is for you!;)  And a perfect treat for holidays!!

  My #foodiemonday #bloghop #cookie entry for this Monday..
Ingredients:

3/4 cup All-purpose flour

1/2 tsp Baking soda

1/2 tsp Cinnamon powder

1/4 tsp Sea salt

1/2 cup Butter (room temperature)

1/2 cup Light brown sugar (packed)

2 Tbsp Granulated sugar

1 large Egg (room temperature)

1 tsp Vanilla

1 cups Rolled oats

1/2 cup Dried cranberries

1/2 cup Chopped pecans

Method:

* In a medium bowl, whisk flour, cinnamon powder, baking soda, and salt. Set aside.

* In the another mixing bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).

* Add egg and beat on high for 1 minute.

 

* Add vanilla.

* Turn mixer to low and add flour mixture, mix until combined.

* Add oats, cranberries, and pecans.

 

* Mix until just combined.

 

* Chill dough in the fridge for at least an hour.

* Preheat oven to 350F and line a baking sheet with parchment or a Silpat sheet.

* Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet. Press cookies down slightly if desired (I didn't).

* Bake for 10mins or until edges are lightly browned but center is still soft and unset.

* Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

* Enjoy them anytime.

Notes:
--If you prefer your cookies to be less puffy, just press down on the tops a bit before putting them into the oven.  
-- You can add your choice of dry-fruits in this recipe too, just like almonds, raisins, chocolate chips or any other..

 

White Chocolate Cheesecake (no bake)

       A beautifully, creamy and sweet white chocolate cheesecake that everyone will want another piece of! Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate inside... Also this is spectacular party dessert with a terrific do-ahead feature simply because cheesecake always get better after 2 or 3 days in the fridge. Easy-peasy because no bake!

Ingredients:
1 pack(8 oz.) Cream Cheese
1 pack JELL-O White Chocolate Flavor instant Pudding
1 cup Heavy Whipping Cream
4 oz. Melted White Chocolate( melt white chocolate in double boiler)
1/2 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1/4 teaspoon Lemon Zest
1/4 teaspoon Orange Zest
For crush;
1 1/2 cup Graham Cracker Crumbs(crush in food processor)
1 stick(4 oz.) Unsalted butter, melted
2-3 drops Vanilla Extract
Some cocoa powder and pomegranate seeds for garnishing.. (optional)
Method:
For Crush;
* Mix graham cracker crumbs, melted butter, and vanilla extract in a bowl.
* Press the mixture across the bottom of the nine-inches springform pan.

* Put crush in refrigerator while you mix the filling. 
For filling;
* Bring cream cheese to room-temperature.
* Take a mixing bowl.
* Add cream cheese, heavy whipping cream, vanilla extract and sugar.
* Beat all with whisk or electric beater until blended.
* Add dry pudding mix, melted white chocolate, orange zest and lemon zest and blend again until fluffy and smooth.

* Pour the cream cheese mixture on the crush.

* Refrigerate at least for 4-5 hours.
* Garnish with cocoa powder and pomegranate seeds before serving.

* Serve with smile.:)

 

Orange-Cinnamon Pound Cake

                                   Happy Thanksgiving..!!! 
   Orange-Cinnamon Pound Cake A perfect recipe for last minute of Thanksgiving Dessert. It's super easy and takes you 10 to 15 minutes max to prepare, and it tastes amazing: specially fragrant, moist, tender with a wonderful fresh and delicate taste of orange and cinnamon.. No need to go for fancy recipe, often, simple is the best!!! And the good thing with this cake is that you can actually add a new twist to the recipe each time you bake it: adding some walnuts or pecans, cranberries or chocolate chips.. or without adding the cinnamon powder.. There are plenty of options depending on your mood and occasion, your tastes or the ingredients you have at home. Enjoy the simple moments of life on this Thanksgiving..

  Happy Thanksgiving to all..!
Ingredients:
 1 large Orange juice(fresh Juice)
 1/4 teaspoon Orange zest
 1/3 teaspoon Cinnamon Powder
 3 Eggs (large)
 150g Butter (you may use salted butter)
 170g Caster Sugar
 160g All-purpose flour
 1-2 drops of Orange extract
 1/2 teaspoon Baking Powder
Method:
* Pre-heat oven on 350*F.
* In a large mixing bowl, beat the eggs and sugar until pale and fluffy. (about3-4 minutes)
* Sift in the flour with the baking powder, stirring well.
* Pour the melted butter into the batter and mix.
* Pour orange juice and add orange zest and orange extract in the batter.
* Pour the batter into the greased loaf tin.
* Bake for 30-40 minutes or until cake baked properly.
* Allow the cake to cool down completely before serving.

* Cut into slices and serve.
* Enjoy.

Notes:
You can add your own twist to the recipe by using some chocolate chips, walnuts, pecans, cranberries... Be creative!! and Enjoy the Thanksgiving Dinner with this, Orange-Cinnamon Pound Cake...

Masoor Pulao

             Happy Mother's Day!!!!

      Whether you are a mom to be,  or a mom cuddling with toddlers, or tackling teenagers (just like me ;) or just enjoying the pampering of your motherhood from your grown up kids, may your today gets filled up with more love, joy and laughter.!! My words will never do the justice no matter how hard I try to thank my mom but today I definitely want to take an extra step to please her and all the moms out there by sharing her one of many signature recipe of Masoor Pulao...

     My #foodiemonday #bloghop entry for #mother'sdayspecial  challenge this week..

Ingredients:
1 cup Rice
1/3 cup whole Masoor
1 tablespoon Ghee
1/2 tablespoon Oil
1 teaspoon Cumin seeds
1 Bay-leave
1/2 cup finely sliced Onions
1 Green chili (slit)
1/3 cup finely sliced mix of Carrots and Bell-peppers
1 Potato into wedges cut
1 tablespoon ginger-garlic-green chili paste.
1 teaspoon Cinnamon & Cloves powder
1 tablespoon mix of Raisins & Cashews
Some chopped Cilantro
Salt to taste.
Method:
* First fry potato wedges till gets crispy.
* Sprinkle some salt, red chilli powder and chat masala on them and keep it on side.

* Wash and soak rice and masoor for at least about 30minutes.

* Heat mix of ghee and oil in the pressure cooker.

* Add cumin seeds and bay-leave.
* Sauté till cumin seeds gets brown color.
* Add finely sliced onions & green chili slit and sauté till onion gets light brown.

* Add ginger-garlic-green chili paste and cook for a minute.* Add sliced carrots and bell-peppers and cook.

* Add cinnamon-cloves powder and raisin-cashews.* Mix all well.
* Add soaked rice and masoor.
* Add water as required.(almost 1 and 1/4 cup)
* Add salt to taste.
* Mix well.

* Cove the lid of pressure cooker and let it cook for about 2-3 whistle.

* Once it's cooking done, open the cooker lid and mix the fried potato wedges in to Pulao.

* Garnish with chopped cilantro.

* Enjoy.!

 Nothing is better than Mom's food.. I hope you guys will enjoy my mom's recipe on this mother's day..! 

    Not always eye to eye, but always heart to heart... Happy Mother's Day!!
 

Sabudana Thalipeeth (Pearl Tapioca & Potato Pancake)

    There are 5 Navratri but commonly 2 Navratri are celebrated. Chaitra Navtarti is the very first one. Chaitra Navratri, also known as Ram Navratri, Vasant navratri and some people(like me) also refer it as Spring Navratras. There is a popular belief that the fasting during Chaitra Navratri is to prepare the body for the ensuing summer season. In these 9 days of carnival, nine forms of Durga Maa are worshiped. Whatever form anyone worship, whatever ritual anyone follows, the ultimate goal is to seek blessing and pay reverence to Maa Durga. During these 9 days of fasing, devotees follow strick vegetarian diet and consume Phalahari food. Whenever we have a fasting day coming up, the most commonly used ingredients is Sabudana or Sago Pearls or Pearl Tapioca. Why not try my following recipe,"Sabudana Thalipeeth" this Chaitra Navratri and make it a healthy and happy Navratri.!! Jai Mata Di! 

Back with 35th #foodiemonday #bloghop event. And the challenge is #navratrispecial.

Serving for: 2
Ingredients:
1 cup Sabudana or Pearl Tapioca
2 large boiled and grated Potatoes
1/2 cup slightly roasted crushed Peanuts
1 teaspoon Cumin seeds
1-2 tablespoon Green chili-ginger paste
1/2 teaspoon lemon juice
2 tablespoon chopped Cilantro
Rock salt or Sindhav Salt to taste
Some oil or ghee.
Method;
* Wash and drain Sabudana, sprinkle a little water and keep it covered for about 40-60 minutes.
* Transfer soaked Sabudana into a mixing bowl.
* Add grated potatoes, green chili-ginger paste, cilantro, cumin seeds, lemon juice, crushed peanuts and Sindhav salt.
* Mix well and knead well.

* Heat a pan or tawa.
* With wet hands take a portion of the sabudana mixture and spread it on some plastic or on wax-paper.(try as thin as you can)

* Make a hole in a middle or make a few holes all over.

* Place it on hot tawa.
* Put some ghee or oil in the holes and also apply all around on the Thalipeeth.

* Flip over when the underside is light golden and cook till the other side is cooked golden too.

* Serve hot with Yogurt or chutney of your choice.

* Enjoy!!

                 Hope you are looking for some fasting recipe, then you may like this one.. Happy and Healthy Navratri to all my precious readers.!!!