MOZZARELLA STICKS

   Mozzarella sticks a very easy and quick snack recipe and very delicious too.Mozazrella sticks are elongated pieces of battered or breaded Mozzarella. If I had known how easy fried Mozzarella sticks are to make, I would have made them earlier. We all know how important it is to have quick snacks on hand for school and pretty much any other time kids are hungry-which is always. I always like to have healthy snacks for my kids on standby, but it’s fun to mix things up with sweet treats too. I love experimenting with my recipes that don’t call for a ton of ingredients. All the ingredients on hand and don’t even have to run out to the store. They can be served tomato or barbeque or mustard sauce.

INGREDIENTS:

300 gms Mozzarella Cheese

½ Cup Bread Crumbs

Oil for Deep Frying

For the Batter:

½ Cup Plain Flour (Maida)

¼ Cup Corn Flour

½ teaspoon Dried Oregano

½ teaspoon Dry Red Chili Flakes (paprika)

Salt to taste

For Serving:

Tomato Ketchup

METHOD:

STEP 1 – Cut mozzarella cheese into sticks [like French fries] and freeze.

STEP 2 – Combine all the ingredients for the batter in a bowl and make a thick batter using approximately ½ cup of water.

STEP 3 – Dip each cheese stick into the batter and coat with a thick layer of bread crumbs, pressing them firmly.

STEP 4 -Refrigerate for 1/2 hour.[see notes]

STEP 5 – Deep fry a few pieces at a time in very hot oil for a few seconds till golden brown.

 Serve immediately with the tomato and red wine sauce.

NOTES: * If needed follow STEP 3 again and keep again for 15-20 minutes in refrigerator and then deep fry.

NUTELLA STUFFED CHURROS

   A churro is a fried dough pastry predominantly choux based snack. Churros are popular in Spain, Portugal, France and South Western US. Nutella stuffed churros features a homemade pastry that is deep fried until golden and stuffed with Nutella. All it takes is five ingredients, 45 minutes and  chocolate sauce or Nutella. Of course homemade churros aren’t without a cinnamon sugar shower but these crispy warm churros are a treat with chocolate dipping sauce. I made this dessert especially on Christmas. These made me fall in love with the combination of Nutella and Cinnamon. It’s warm, sweet and inviting and smells like heaven. They are crunchy on outside and fluffy on the inside and when that thick and creamy Nutella oozes out you can’t help but go to your happy place. Sharing the step-by-step pictures for this delectable homemade  Nutella Stuffed Churros. I hope you love these as much as we did.

INGREDIENTS:

1 Cup Water

2 teaspoon Sugar, plus a pinch to sprinkle on the churros

2 tablespoon Canola Oil [vegetable oil]

1 Cup All Purpose Flour

2 Eggs

½  teaspoon Cinnamon Powder

½ Cup Chocolate Hazelnut Spread [melted until purable]

Oil for frying

METHOD:

STEP 1 – In a sauce pan, combine water, sugar and canola oil.

 

Bring to a boil then remove from heat.[see notes]

STEP 2 – Add the flour and stir vigorously until mixture forms a smooth paste.

STEP 3 – Add the eggs and stir until mixture becomes smooth.

STEP 4 – Spoon the dough into a piping bag with a star-shaped tip.

STEP 5 – Pipe strips onto a baking sheet lined with parchment paper. Place in freezer for 45 minutes.

STEP 6 – Heat oil in a large pot to 350F/ 180°C.

STEP 7 – Fry the churros until golden brown, and then drain on paper towels.

STEP 8 – Using a straw/pointer/skewer, crave a hole through each churro to create room for the filling.

STEP 9 – Immediately sprinkle with a bit of cinnamon and sugar.

STEP 10 – Place the Nutella in a piping bag fitted with a small, narrow tip.

STEP 11 – Pipe the nutella into the churros starting from the center until it comes out the end, then flip the churro around and repeat for the other end so it is completely filled. Ready to serve.

Serve the hazelnut filled churros to your dear ones and enjoy.

NOTES: * I used vegetable oil instead of canola oil.

TIL-GUD PATTI / TILACHI CHIKKI

   Different states of India celebrate Makar Sankranti with varied kinds of traditional sweets. Makar Sankranti is a harvest festival that falls on January 14 every year and is known by different names all across India. In Tamil Nadu, it’s Pongal, in Punjab it’s Maghi [a day after Lohari], in Assam it’s Bihu and Uttarayan in Gujarat and Rajasthan. The festival is celebrated by flying kites.  Food is a big part of the festival and many different kinds of sweets are prepared on the occasion across India. The celebrations vary from state to state and so does the food and food preparations. In Maharashtra ritual is held with Tilgul Laddoo. Gulachi Poli, Tilachi Chikki and Murmura Chikki.

  Among Maharashtrians, there is a saying that goes something like this: “Til-gul ghya ani god god bola” [eat sesame seeds and jiggery and speak sweet words]. The tilgul laddoos are prepared and distributed among neighbours in Maharashtra on the occasion of Makar Sankranti. They also prepare Gulachi Poli or Jaggery rotis or sweets made of puffed rice. I have already shared the gulachi poli recipe in my blog last year. Today I am going to share the step recipe with pictures of tilpatti/ tilachi chikki. It is crunchy and chewy snack made from sesame seeds[ til] and Jaggery [gud]. Usually, it is made during Makar Sankranti which is in winter season in India and sesame seeds are good to eat during winter.But, it is not compulsory that we should make it during Makar Sankranti only, right?, we can make it any time. Me and my family love this Til Gul Patt. Even many times, I make it in bulk, and store it in airtight container. It lasts for a month. It tastes so good,that you can not stop youerself from having another bite. It is very easy, simple and require very few ingredients. So here is my recipe for Til- Gul Patti with

  pictures. Hope you all like it.

INGREDIENTS:

1 Cup Sesame Seeds

1 Cup Sugar

2-3 tablespoon Clarified Butter [ ghee]

A pinch of Green Cardamom Powder

Chopped Dry Fruits [optional]

METHOD:

STEP 1 – Dry roast the sesame seeds before hand and keep them aside. Don’t over cook.[ see notes]

STEP 2 – Now add clarified butter in to the pan and let it melt.

STEP 3- Add sugar in it and stir continuously keeping the flame medium-low until it melts.

Please follow the changes while melting the sugar in below picture.

STEP 4 –Grease the plat form or big thali and rolling pin with ghee and keep ready.

STEP 5 -  After melting sugar completely, add roasted sesame seeds in melted sugar.

STEP 6 – Mix well and turn off the flame. [ see notes]

STEP 7 -  Remove the mixture immediately on the greased plat form and spread with the greased rolling pin. [see tips]

STEP 8 – Immediately make cuts over the mixture with a sharp knife / pizza cutter.

STEP 9 – When it cools down, separate out the chunks and serve them.

Crispy, mouth watering til chikki is ready to serve. Leave it as it is in open for an hour and after that store it in an air tight container and relish eating for up to 1-2 months.

NOTES: * Keep stirring while roasting the sesame seeds and don’t over cook else they taste bitter.

               *While melting the sugar, keep the flame medium-low. If it high then sugar can burn instead of melting.

               *After putting mixture on plat form you have to work fast. Otherwise, the mixture will cool down and you will not be able to roll it.

               *You can sprinkle some chopped dry fruits over it if you want.