Cook Without Book

Almond Biscotti with Cappuccino The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare. Ingredients 1 cup   plain flour (maida) 1/4 cup   almond (badam) slivers 1/2 tsp   baking soda 1 tsp   vanilla essence 1/4 cup   castor sugar or powdered sugar 1 tsp   lemon rind 1/4 cup   softened butter 1 1/2 tbsp  cold  milk Method Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind. Rub the butter into the flour m...

Mava Cupcake Why think of cupcakes as a typically western format of cooking? here is a version that is steeped in indian tradition, made with readymade mava pedas. The hint of nutmeg adds to the desi character of this cupcake. For best results, use the freshest pedas, and serve with hot tea or coffee. Preparation Time:  5 mins Makes 6 cupcakes Ingredients 3/4 cup   plain flour (maida) 3/4 tsp   baking powder 1/4 tsp   baking soda 1/2 cup  (200 gms)  condensed milk 3 tbsp   melted butter   1/2 tsp   vanilla essence 3 tbsp  crumbled  mava peda  , readily available 2 tsp   nutmeg (jaiphal) powder For The Garnish icing sugar nutmeg (jaiphal) powder edible coloured stars Method Sieve the plain flour, baking powder and soda bi-carb together in a bowl and keep aside. Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well. Add the flour mixture, mava...

Malpuas Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever. Preparation Time:  10 mins Cooking Time:  20 mins Makes 8 malpuas Ingredients 4 tbsp   plain flour (maida) 1/2 cup   fresh cream ghee  for greasing and cooking For The Sugar Syrup 3/4 cup   sugar 2 tsp   rose water 2  pinches  saffron (kesar) strands  dissolved in 2 tsp  milk For The Garnish 1 tbsp   almond (badam) slivers 1 tbsp   pistachio slivers Method   For the sugar syrup Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add the rose water and switch off the flame. Add t...

                               Jalebi Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? for all of you jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. Preparation Time:  15 mins Cooking Time:  25 mins Makes 15 jalebis Ingredients For The Batter  1/2 cup   plain flour (maida) 1/2 tsp  dry  yeast For The Sugar Syrup 1 cup   sugar 1 tsp   saffron (kesar) strands 2  pinches  saffron colour Other Ingredients   ghee  for deep-frying For The Garnish  1/2 tsp   cardamom (elaichi) powder 1 tsp   almond (badam) slivers 1 t sp   pistachio slivers Method   For the batter Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with th...

Paneer Koftas in Spinach Sauce ( Desi Khana) The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. It happens to be the perfect base for delicate paneer koftas that melt in your mouth. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients For The Spinach Gravy 3 cups  finely  chopped spinach (palak) 2 tbsp   ghee 1 cup  whisked fresh  curds (dahi) 1/2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy) 2 tbsp   grated coconut 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   poppy seeds (khus-khus) 8   cloves garlic (lehsun) 8   green chillies  , roughly chopped 25 mm  (1”) piece  ginger (adrak) 2 tsp   aniseeds (vilayati saunf) For The Paneer Koftas 1 cup  grated  paneer (cottage cheese) 4 tbsp   ...

Bread Kofta Curry The bread koftas melt in your mouth while the flavour of the bottle gourd curry lingers in your taste-buds, making you yearn for more…and more! this novel preparation is indeed a foolproof way to garner accolades from your friends and family. Serve immediately after adding the koftas. Preparation Time:  25 mins Cooking Time:  30 mins Makes 4 servings Ingredients for the  bread  koftas 6  fresh  bread  slices 5 tbsp  fresh  curds (dahi) 2 tbsp   plain flour (maida) 2 tbsp   besan (bengal gram flour) 2 tbsp  finely  chopped coriander (dhania) 2 tsp  finely  chopped green chillies a pinch of  soda bi-carb salt  to taste oil  for deep-frying Other Ingredients 1 cup   bottle gourd (doodhi / lauki) cubes 3 tbsp   oil 1/2 cup  boiled and peeled  baby potatoes  , cut into halves vertically 1/2 cup   grated onions 1/4 tsp   turmeric powder ...

Spicy Chaat - Calcutta Style A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat. Soaking time:  3 to 4 hours Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients For The Pakodis 1/2 cup   urad dal (split black lentils)  with skin 1/4 cup   green moong dal (split green gram) with skin 4   green chillies  , roughly chopped 12   ginger (adrak) 1 tsp   nigella seeds (kalonji) 1/4 tsp   asafoetida (hing) salt  to taste oil  for deep-frying For The Papadis 1 cup   plain flour (maida) 1 tsp   carom seeds (ajwain) 1 tbsp   oil salt  to taste oil  for deep-frying For Serving 1 cup  fresh  curds (dahi) salt  to taste 20  bo...

Rava Dosa ( Tava Cooking) Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours. This dosa is indeed an irresistible option for breakfast, supper, snack or a sudden meal for a surprise guest. Preparation Time:  10 mins Cooking Time:  25 mins Makes 6 rava dosas Ingredients 1/2 cup   semolina (rava) 1 1/2 tbsp   plain flour (maida) 1 1/2 tbsp   rice flour (chawal ka atta) salt  to taste 1 1/2 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 to 4   curry leaves (kadi patta) 1 1/2 tbsp  finely  chopped coriander (dhania) 2 tsp  finely  chopped green chillies 1/4 cup  finely  chopped onions oil  for greasing and cooking For Serving coconut  chutney Method Combi...

Brownie Parfait Delicious dessert of interlaced layers of chocolate brownie, whipped cream and peaches. Preparation Time:  25 mins Cooking Time:  35 mins Makes 4 servings Ingredients For The Chocolate Brownie 1 cup   plain flour (maida) 1/4 cup   cocoa powder 3/4 cup   powdered sugar 1/2 tsp   baking soda 1/2 tsp   baking powder 6 tbsp   curds (dahi) 5 tbsp   milk 5 tbsp   melted butter 1/2 cup   chopped walnuts (akhrot) 1/2 tsp   vanilla essence Other Ingredients 2   unbeaten whipped cream  , chilled 4 tbsp   powdered sugar 1/4 tsp   vanilla essence 8  canned  peach halves For The Garnish 4  cocktail  cherries Method   For the chocolate brownie Preheat the oven to 180 degree c (350 degree f). Mix all the ingredients in a mixing bowl using a wooden spoon. Make sure there are no lumps. Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" ...

Potato Rotis The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 rotis Ingredients 1 cup  boiled , peeled and  grated potatoes 1/2 cup   plain flour (maida) 1/4 cup  finely  chopped coriander (dhania) 1 tsp  finely  chopped green chillies 2 tbsp  melted  ghee salt  to taste plain flour (maida)  for rolling oil  for cooking For Serving fresh  curd pickle Method Combine all the ingredients in a deep bowl, mix well and knead into a soft smooth dough, without using any water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 6 equal portions. Roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a li...

Ghevar with Rabdi A honeycomb shaped delicacy made using plain flour and ghee that has originated in rajasthan. Ghevars are usually large in size approx. 200 mm. Or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i. e. Thickened milk). Lakshmi mishtaan bhandar in jaipur is famous for their "melt in the mouth" ghevars and many other sweet shops in rajasthan also specialise in the same. Ghevars are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared in january for makar sankranti, in march-april for gangaur and in july-august for the teej festival. But you can enjoy these at any time of the year by just following the recipe given below. Preparation Time:  10 mins Cooking Time:  2 mins Makes 25 servings Ingredients For The Ghevar 1 3/4 cups  (200 grams)  plain flour (maida) 1 tbsp  (10 grams)  arrowroot (paniphal) flour or 1/4 cup  m...

Malai Kofta Curry ( Microwave) A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits. Preparation Time:  15 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Koftas 1/2 cup  cooked and  mashed potatoes 1/4 cup  grated  paneer (cottage cheese) 1 tbsp   plain flour (maida) 1 tsp  finely  chopped green chillies 1 tbsp  finely  chopped coriander (dhania) 2 tbsp   milk 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   chopped raisins (kismis) salt  to taste For The Curry 2 tsp   tomato puree 1 tsp   cornflour  dissolved in 4 tbsp  milk a pinch of  sugar 1 tbsp   oil salt  to taste To Be Ground To A Smooth Paste 1 tbsp  freshly  grated coconut 2 tbsp  roughly  chopped onions 2  whole dry  red chillies 1 tsp   coriander (dhania)  see...