Enchiladas Sauce

Some Maxican sauce I came across and surprisingly it is pure veg. So I am sharing here in my blog so that I can keep it some place secure. The sauce recipe has been taken from COOKIE+Kate's site

INGREDIENTS

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

PREPARATION:

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Schezwan Sauce

INGREDIENTS:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sausce
1/2 - 1 tsp vinegar
1/2 tsp sugar
salt to taste
2-3 tbsp Oil

PREPARATION:

• Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
• heat the oil in a heavy bottomed pan, add garlic and ginger paste.
• saute it nicely till the golden brown color.
• Add chopped green chillies and saute it too till raw smell goes off.
• Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
• Now add salt, sugar and soya sauce mix it well.
• Add pepper powder too and mix it well.
• when the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
• Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
• Store in a air tight container and refrigerate 
• (can be used up to 15-20 days)

Boiled Veggies

INGREDIENTS:
1 cup mixed veggies (beans, cabbage/lettuce, Capsiscum,Carrot, peas/Sweet corn are better)
1 tsp Chopped green chillis or Chilli paste
4-6 crushed bird's eye chillis
2 cloves Garlic
1 tsp Mediterranean herbs


PREPARATION:

• Chop all the veggies and  put in a vessel with 2 cups of water.
• Once the water starts boiling add salt and chillis/ paste, bird's eye chillis.
• After 5-7 mins add other veggies.Maintain water in the vessel.
• Once the veggies are boiled ,crush the garlic pods, Herbs and add to this.
• Cook for another 2-3 mins adjust the salt and turn of the heat.
• Serve hot as starter.

Oats Cashew nuts cookies

Oh!!!!!!
Its long back i updated my blog.....Really bad I am...... :(
              After I started baking.. i was on R n D I came out with a good cake following Chitra's  recipe but could not upload it... enjoying full time motherhood u know.... :D
Today i baked some cookies and u know what..they came out very delicious...
So i thought.... now or never... so here is the recipe... Actually i tried to follow one recipe could not happened so im modifying one common basic recipe to my comfort...

INGREDIENTS:


1 cup Oats
1 cup Whole wheat flour
8-10 Cashews / Almonds /Walnuts
1 cup powdered Sugar
1/2 cup Butter / Clarified Butter (Ghee)
1 tsp chocolate powder
1/2 tsp coffee powder
1/2 tsp Baking powder
2-3 tbsp Milk
pinch of Salt


PREPARATION:

• Dry grind Oats and Nuts for 3-5 seconds @ speed 1
• Take the mixture in a mixing bowl. Add the flour,sugar,chocolate powder,coffee powder,baking powder, salt and mix well.now add the butter part ( I used Ghee as i could not arrange butter at the moment)and mix again to get a sticky dough.
• Now add the milk part and make it proper dough. If you thing dough is too sticky can adjust with little more wheat flour.
• Now divide the flour into about 20 parts and give them shape as you require.
• Now preheat the oven @180 C and grease the cookie sheet and place the cookies an inch apart.
• bake these cookies @ 180 C for 20 mins.
• You can check them once @ 16 to 18 mins and continue if required.
• Once the cookies are done leave them for 3-5 mins for cooling before remove them from the sheet.
• Serve the cookies with a cup of tea or milk or just as  it is...