Salt Biscuits/Osmania Biscuits

Salt Biscuits 

Today I’m posting popular Hyderabad’s delicacy salt biscuits AKA Osmania biscuits. I’ve prepared them using maida flour, custard powder, powdered sugar, salt, rose essence and milk. Baking powder is also added. All the ingredients are gently kneaded to form a dough. The prepared dough is made into small circles. They are baked at 170 degrees for 15 minutes in a preheated oven. Here I present awesome Osmania/salt  biscuits with a cup of chai to relish this holiday season. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Cookies/baking 

Cuisine: World 

Servings: 10-12

Ingredients: 

Maida flour: One small cup

Custard powder: Two tbsps 

Milk: 5-6 tbsps 

Salt: As required 

Powdered sugar: 4 tsp

Rose essence: Few drops

Butter: 2 tbsp or 40 gram (Approximately)

Baking powder: Half tsp 

Method of preparation:

1. Take 40 gms. Of butter and add four tsp of powdered sugar into it. Mix thoroughly using a wired whisk. 

2. Now add maida flour, salt, custard powder, rose essence and milk. Mix gently to form a cookie dough. Rest for twenty minutes.

3. Now roll the dough into a thin sheet and make into round shapes. Gather the remaining dough and cut  it into cookie shapes.  

4. Arrange them in a baking tray lined with butter paper. Before arranging the biscuits dust with little maida. Slightly brush the cookies with milk. I’ve used plain milk, you can use saffron milk too. 

5. Bake them in a preheated oven at 170 degrees for 15 minutes.

6. Allow them to completely cool down. Transfer them onto a Serving plate.

7. Now the delicious Osmania biscuits are ready to enjoy with tea.

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Lunch Menu # 23

Lunch menu # 23

Today I’m posting my lunch menu # 23 which is very simple, tasty and healthy too. It comprises of chikkudukaya bellam karam/clusterbeans jaggery curry, dosakaya chintakaya pachadi/cucumber chutney, onion sambar, curd and banana. Here I present my lunch menu # 23 to relish anytime. Njoy Cooking, Serving n Savoring!

Please click on the links below for individual recipes.

Steamed Rice

Goru Chikkudukaya Bellam Kura/Cluster Beans Jaggery Curry

Dosakaya Chintakaya Pachadi

Shallot(Small Onion) Sambar

I’ve used big onions here, remaining procedure is the same.

Curd

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Plum Cake(Eggless)

Plum Cake

Wishing you all a Merry Christmas 🎄🎁!!

India is a land of dreams with rich culture and heritage. Due to the diversity in several aspects, India can be termed as the Epitome of the world. Here people from different religions and cultures coexist harmoniously and thus celebrate numerous religious festivals. The soul of each festival is to bring harmony between biological and cultural diversities. Each festival celebration in India involves nature, family traditions, inculcating families bonding, etc. No festival of any religion is complete without scrumptious food, family gatherings particularly Christmas is incomplete without a plum cake. Here I present awesome plum cake😍😍 to relish during this festive season !! Njoy Cooking, Serving n Savoring!

Ingredients:

Maida flour: 2 cups 

Powdered sugar: 1 cup

Vegetable oil: 2/3 rd cup

Cocoa powder: 2 tsp

Warm water: 1.25 cups 

Baking powder: 1 tsp 

Baking soda: Half tsp

Almonds: 5/6 nos. Crushed

Cashews: 7/8 nos. Chopped or crushed 

Walnuts: 5/6 nos. Crushed 

Cinnamon +clove+cardamom powder: 1- 1 1/2 tsp 

Vanilla essence: Half tsp

For soaking: 

Orange juice: 100 ml /grape juice can also be added 

Candied mixed fruits: 1 tbsp

Dried plums: 1 tbsp chopped 

Black raisins: 1 tbsp

Kismis/dry grapes: Half tbsp

Garnishing:

Powdered sugar: As required 

Hershey’s chocolate syrup: 2 tsp

Method of preparation:

🎄 Soak candied mixed fruits, chopped dried plums, black raisins and kismis in 100 ml of orange juice. Mix well and soak for two hours. Instead of orange juice grape juice can also be used.

🎄 After two hours of soaking, prepare the plum cake batter.

🎄In a cake mixing bowl, pour 1.25 cups of warm water. Add powdered sugar and 2/3 rd cup of vegetable oil. Whisk well with a hand whisker.

🎄 Now sift maida flour, cocoa powder, baking soda, baking powder and ground cinnamon+clove+cardamom powder. 

🎄 Also add vanilla essence. Gently mix the mixture to form a smooth batter. Mixing of cake batter is also very important to get good texture for the cake.

🎄 Before preparing the batter, preheat oven at 170 degrees for 10 minutes. After mixing the dry ingredients to wet ingredients, we have to be quick enough to pour the batter into the mould.

🎄 After preparing the batter, pour the batter in a mould lined with butter paper greased with little oil. Bake the cake at 170 degrees for 40 minutes heating both the elements. The temperature and time completely dependent on individual oven settings.

🎄After 35-40 minutes, check the doneness of the cake by inserting a tooth pick, if it comes out clean , the cake is ready.

🎄Take the cake out of the oven and allow to completely cool down to normal temperature. It may take approximately one hour.

🎄Dust the cake with powdered sugar.

🎄Now slice the cake into pieces, dust with powdered sugar and garnish with chocolate syrup. Delectable Dessert PLUM CAKE is ready to serve!!

Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Sago Oats Porridge

Sago Oats Porridge

Sago oats porridge is a very healthy, tasty and nutritious breakfast which can be prepared very easily. Sago/tapioca pearls are soaked overnight. Sago and oats are cooked and jaggery is added to enhance the taste. Roasted dryfruits and melonseeds are also added for additional crunchiness. Here I present sago oats porridge to relish any day. Njoy Cooking, Serving n Savoring!

Ingredients: 

Sago/tapioca pearls: One fistful

Oats: 1 tbsp

Jaggery powder: 2 tbsp(You can Adjust according to your preference)

Milk: One cup

Dry fruits of your choice: 1 tbsp

Melon seeds: 1 tsp

Method of preparation:

1. Soak sago overnight in enough water. This helps sago to cook just in five minutes.
2. Next day morning, Cook the sago in enough water till 3/4 th done.  
3. Now add oats to the cooked sago and mix thoroughly. Cook the mixture furthermore till it’s completely done. 
4. Add jaggery powder and mix thoroughly. Cook till the jaggery completely melts.
5. Switch off the flame and add one cup of milk. Mix thoroughly.
6. Roast the dry fruits first in a small kadai and also melon seeds.
7. Add the roasted dryfruits and melonseeds to the porridge.
8. Serve hot sago oats porridge along with sliced apples.

 Thank you for visiting akshayakumbham and leaving comments. Your comments are really appreciated.

Coconut Chocolate Burfi

Coconut Chocolate Burfi 

This is my 400th post 😍💐!! My heartfelt thanks to all my visitors who have been giving their continuous support, encouragement and valuable feedback throughout the journey. 

I wanted to celebrate this milestone with an amazing and addictive dessert coconut chocolate burfi. The recipe is prepared with fresh grated coconut, jaggery powder, Horlicks, drinking chocolate and vanilla essence. Here I present the luscious dessert Coconut Chocolate Burfi to celebrate the occasion. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Desserts/Sweets 

Cuisine: Indian 

Servings: 15-20

Ingredients:

Grated fresh coconut: 3 cups 

Jaggery powder: 3 cups

Ghee: 2 tsp

Crushed cashews n almonds: 2 tsp for garnishing 

Drinking chocolate powder: 3 tsp

Horlicks: 2 tsp

Vanilla essence: Few drops 

Method of preparation:

1. Heat big kadai, pour two tsp of ghee into it.

2. Now put the grated fresh coconut and fry till the raw smell goes away.

3. Meanwhile take three cups of jaggery powder in a vessel.

4. Add one cup of water and bring it to boil.

5. I’ve used normal jaggery powder, so I’ve strained the jaggery syrup directly into the fried  grated coconut.

6. Mix well and cook the mixture on low flame. 

7. Now add Horlicks, Few drops of vanilla essence and drinking chocolate powder too.

8. Mix thoroughly and continue to cook on low flame till it leaves the kadai and burfi consistency is achieved.

9. Grease a plate with little ghee and transfer the burfi mixture onto the plate evenly and quickly.

10. Sprinkle crushed cashews and almonds and slightly press them with a ladle.

11. Make an impression into required size and shape using a knife. Allow it to completely cool down.

12. Now slice them into pieces and transfer them onto a Serving plate.

13. Now the delicious dessert coconut chocolate burfi is ready to serve. They stay fresh for one week if stored in an airtight container.

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Bachpan Se Chef Contest by Wonderful Chef Sanjeev Kapoor(Winning Recipe)

Choclate Cake

I’m so happy that my  previous post “chocolate cake “ recipe is reposted at wonderful chef Sanjeev kapoor page as a part of children’s day contest “ bachpansechef” and blessed my son too 😊! Thank you so much @ Sanjeev kapoor sir!! 

{Winners recipes are reposted @ Sanjeev Kapoor ‘s instagram page!!!}

It gives me immense pleasure to be a part of this competition and very grateful to Sanjeev Kapoor Sir for picking up as a winner. Such appreciation is a tremendous encouragement to budding bloggers like me.

I would like to thank all of you for the support and motivation 😊🙏🏻!! 

Please visit akshayakumbham @ Instagram also!!!

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Chocolate Cake With Frosting(Eggless)

Wishing you all a very happy children’s day and the child within you!!

Chocolate cake with frosting

My son and me prepared the chocolate cake with frosting as a part of famous Chef Sanjeev Kapoor’s Children’s day contest @ Instagram. I’ve prepared the cake with pillsburry rich choco oven mix which is egg based cake mix, but I’ve replaced egg with fresh cream, curd and milk. My son has prepared vanilla n chocolate frosting. He spread both vanilla n chocolate frostings and topped with one small munch gratings. Here I present tasty and spongy chocolate cake with frostings is ready to celebrate the occasion  🎉 !!!

Author: Akshayakumbham 

Course: Cakes/baking

Cuisine: World

Servings: 6-8

Ingredients:

Pillsburry rich choco oven mix: 1 no.

Amul Fresh cream: 4 tbsp

Curd: 3 tbsp

Milk: 2 tbsp 

Vegetable oil: 40 ml(Approximately)

Frosting:

Soft Butter: 3 tsp

Powdered sugar: 3 tsp

Vanilla essence: Few drops 

Drinking chocolate powder: 1 1/2 tsp

Munch: 1 no. Small

Method of preparation:

1. In a mixing bowl, put fresh cream, curd and milk(Quantities mentioned above). Whisk thoroughly using a wired whisk.

2. Now add vegetable oil and whisk it again.

3. Take the pillsburry rich choco cake oven mix.

4. Slowly add the cake mix powder into the wet ingredients and whisk thoroughly.  Now the cake batter is ready to bake.

5. Meanwhile preheat oven @165 degrees for 10 minutes. Settings of the temperature may vary from oven to oven.

6. Take a cake mould and place the parchment paper into the mould and grease with little oil. 

7. Transfer the cake batter into the mould and gently tap the mould.

8. Keep the mould with batter in a preheated oven and bake the cake @ 165 degrees centigrade for 30 minutes. 

9. Take out the mould and allow the cake to completely cool down to normal temperature. Unmould the cake onto a plate.

Frosting:

1. Take required quantity of butter and mix thoroughly with a spoon. If refrigerated, keep the butter outside for 15 minutes. Now add powdered sugar and mix well.

2. Take equal quantities in separate bowls and add vanilla essence and drinking chocolate powder. Mix well and the frostings are ready to spread onto the cake. 

3. Take the chocolate cake and spread the frostings evenly onto the cake. Use a fork to draw lines onto the frostings. Take one munch and put the crushed munch in the middle.  Also put the remaining frostings on top of the crushed munch.
4. Now the scrumptious chocolate cake with frosting is ready to serve.
5. The cake slice can be served along with a cup of coffee or tea.

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Lunch Menu # 22

Today I’m posting my lunch menu # 22, which I’ve prepared for Diwali. This is no onion no garlic festive spread. It comprises of steamed rice, colocasia fry, murukku/janthikalu, Ridge gourd lentils/dal, ridge gourd chutney, vegetable stew, butterscotch custard, rice flakes payasam and curd. Here I present my lunch menu # 22 to relish anytime. Njoy Cooking, Serving n Savoring! 

Please click on the links for individual recipes!

Steamed Rice

Chama Dumpa Vepudu/colocasia fry

Janthikalu/murukku

Beerakaya Pottu Pachadi/Ridge gourd Skin Chutney

Beerakaya Pappu/Ridge gourd lentils/dal

Mukkala Pulusu/vegetable Stew

Trifle Pudding/butterscotch custard(Check the butterscotch custard recipe in Trifle pudding)

Atukula Payasam/Riceflakes Kheer

I’ve prepared rice flakes payasam with jaggery. Here in this meal I’ve  Replaced jaggery with sugar to prepare rice flakes payasam. Remaining procedure is same as mentioned in the recipe link.

Curd

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Wheat Rava Halwa

Wheat rava halwa 

Wheat rava halwa is so delicious and healthy recipe. I’ve prepared this recipe for Diwali. Wheat rava halwa is Prepared with broken wheat rava and jaggery. Wheat rava is soaked in water for fifteen minutes. Dry fruits are roasted in ghee and required amount of water is added. When water starts boiling, soaked wheat rava is added and cooked completely. Jaggery syrup is added to the cooked wheat rava mixture and cooked furthermore till halwa consistency is achieved. Here I present tasty wheat rava halwa to offer as Naivedhyam on special occasions. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Desserts/Sweets 

Cuisine: South Indian 

Servings: 4-6

Ingredients:

Broken wheat rava: One cup

Water: 3 3/4 cups

Cardamom pods: 3/4 nos.

Jaggery powder: One cup

Ghee: 3 tsp

Cashews and raisins: Few

Method of preparation:

1. Take one cup of wheat rava and soak in one and half cups of water for 15 minutes.

2. Heat kadai and pour two tsp of ghee into it. Add cashews, raisins and roast them well.

3. Now add one and half cups of water and soaking water too. Bring it to boil.

4. When it starts boiling add soaked wheat rava also. Mix thoroughly and cook on low flame.

5. Meanwhile, take one cup of jaggery powder in a vessel.

6. Add three fourth cup of water into it and allow the jaggery to melt completely. Add crushed cardamom pods and bring it to boil.
7. When the jaggery syrup starts boiling, strain the jaggery syrup using strainer directly into the cooked wheat rava mixture.
8. Mix thoroughly and cook the mixture for five more minutes. Add remaining one tsp of ghee into it.
9. Cook the mixture till halwa consistency is achieved and Switch off the flame.
10. Transfer the wheat rava halwa into a Serving bowl. Garnish with few cashews and offer the delicious halwa as Naivedhyam. Divine!!!

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Diwali 2018

Wishing you all a very Happy, Prosperous and Safe Diwali! Stay blessed!!

Flower rangoli by kids 😊👆!!

I’ve performed Lakshmi pooja and offered wheat rava halwa as Naivedhyam.  I’ll post the recipe soon.

Thank you for visiting akshayakumbham and leaving comments. Your comment are really appreciated.