Monday 23 March 2015

Cookoholichomemaker on Facebook

You can find Cookoholichomemaker on Facebook too at

Apple oatmeal bars with orange spiced tea

Apple choco oatmeal bars and Orange spiced iced tea...
A guilt free, healthy yet fulfilling breakfast after a heavy workout to keep you active and refreshed throughout the day!!
Apple choco oatmeal bars 
  • 1 1/2 cup instant oats
  • 1/4th cup whole wheat flour
  • 1/2  cup fresh orange juice
  • 4-5 tbsp powdered  sugar (to taste)
  • 2 large apples shredded
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • A handful chopped walnuts
  • Combine all the ingredients together in a mixing bowl. Let it rest for 10-15 minutes.
  • Pre- heat oven at 190 degree C for 10 minutes.
  • Grease a baking dish, pour the oats mixture and bake it for 25-30 minutes or till done.
  • Allow it to cool and cut into slices.
  • Bars are ready to serve.

Orange spiced tea:
  • 2 cups water
  • 2 cloves
  • 2 crushed green cardamoms
  • 2 black peppercorns
  • 1 star anise
  • 1/4 tsp cinnamon powder
  • Pinch of grated nutmeg
  • Peels from half orange
  • 2 drops orange essence 
  • Sugar to taste
  • 1 tea bag

  • In a saucepan heat water over medium heat, add cloves, cardamom, peppercorns, star anise, cinnamon powder, orange peel and grated nutmeg.
  • Bring it to boil, switch off the flame.
  • Add orange essence and a tea bag, cover and let it brew for 5- 10 minutes.
  • Strain and stir in sugar.
  • Add ice cubes and serve.

Tuesday 17 March 2015

Triple layered Panna Cotta

Panna cotta is an Italian cream based dessert made by blending cream, milk, sugar and a setting agent flavoured with vanilla and served with fruit coulis, berries or caramel and so many other variations. 
The contrasting flavours of  mint, strawberries and grapes was always my obsession. Hence could not resist myself from making this triple layered silky smooth panna cotta!!
So......Spoil yourself, cut the diet crap ;).....dig into luscious, creamy and guilt-stricken ride of rich, decadent triple flavoured Panna cotta!!

  • 250ml heavy cream (divided into 3 equal parts)
  • 150 ml full cream milk ( divided into 3 equal parts)
  • 1/4 cup mint leaves puree
  • 3-4 tbsp strawberry puree
  • 3-4 tbsp black grapes puree
  • 3/4th cup water 
  • 1/4 cup chopped agar agar strands 
  •  Sugar to taste

Preparation time : 15-20 minutes
Cooking time : 15 minutes
Resting time : 5-8 hours

Yields : 2 servings

  • Soak agar agar in warm water for about 5-10 minutes. Heat it in a pan till completely dissolved. Divide into 3 portions. Keep this mixture in a pot filled with hot water till we use it.

For the mint layer :
  • In a heavy bottomed pan add one portion of cream, milk, sugar and mint leaves puree and bring it to a gentle boil and switch off the flame. 
  • Strain the mixture and stir in one portion of dissolved agar agar and pour this mixture into your glass or mould.
  • Refrigerate for 10-15 minutes before you pour the second layer.

For the strawberry layer:

  • Pour cream, milk and sugar in a saucepan and give it a gentle boil. Switch off the flame and stir in the strawberry puree ( I'm using fresh strawberries here you can choose to use frozen or even strawberry crush, adjust the sugar quantity accordingly). 
  • Strain the mixture and add dissolved agar agar and stir it using a whisker.
  • Now using a spoon gently pour the mixture over the top of mint layer and refrigerate.

For the grapes layer:

  • Follow the same procedure that we followed for the strawberry layer and add dissolved agar agar. 
  • Gently pour it over the strawberry layer using a spoon.
  • Cover the glasses with a cling wrap and let it set in refrigerator for at least 5 hours or till it solidifies.

If you are using ramekins or jelly moulds to set the panna cotta grease your dish and wipe the extra oil with a kitchen towel and refrigerate it for 6-8 hours. To unmould, run a knife carefully around the edges of the dish, next dip the dish in warm water for 10 seconds.
Invert over the serving plate, shake it gently and the panna cotta will come out easily.

Both the mixtures(agar agar and cream) should be hot while mixing else the panna cotta won't set.

Saturday 14 March 2015

No bake Nutella and white chocolate chips cookies

I tried the conventional way today. No oven, no gas stove. Just the rawness of scrumptious oats blended with gooey Nutella, here's my reciepe to no bake cookies.

  • 3/4th cup oats flour
  • 1/4th cup quick oats
  • 3 tbsp Nutella (or more)
  • 2 tbsp cocoa powder
  • 2 tbsp powdered sugar( or to taste)
  • 1/2 stick butter ( softened)
  • 1/4 bowl chopped walnuts
  • 1/4 bowl chopped white chocolate (chocolate chips)
  • 2-3 tbsp milk (at room temperature) 

Prep time : 5 minutes
Cooking time : 10-12 minutes
Kitchen equipments required : Grinder, whisker, a knife and a mixing bowl

Directions :
  • In a big mixing bowl cream together butter and powdered sugar till light and fluffy
  • Add all the dry ingredients along with chopped walnuts, chocolate chips, Nutella and mix everything.
  • Next add milk to knead a firm dough.
  • Divide into 10 equal parts and shape into round cookies. 
  • Serve cold or as it is with hot chocolate shake!! Yumm 😋😋

Monday 9 March 2015

Rajasthani Thali

Kesariya Balam Aaonee
Padharonee Mare Des Rey, Padharonee Mare Des
Kesariya Balam Aaonee, Padharonee Mare Des :) :)

Rich Rajasthani culture reflects in the tradition of hospitality which is one of its own kind.
Nothing beats the spicy, colorful, scrumptious and wide varitied Rajasthani food! I was married to it, and today with the food and lifestyle of Marwar, I feel home. Today, I've prepared an entire platter of Marwari dishes or let me call it Marwari Thali!

Daal Baati, Gatta curry, Masala dahi, Methi Dana Papad ki sabzi, Mix veg, Matar Pulao, Khoba roti, lehsun mirchi ki chutney(garlic red chilly chutney) Sooji ka halwa, Papad with some salad and pickle

Gatta curry
  • 1 cup chickpea flour (besan)
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilly powder
  • Salt to taste
  • A pinch of asafoetida
  • 2-3 tbsp oil
  • Lukewarm water

For Gravy:
  • 2 medium sized onions Paste
  • 2-3 medium sized tomatoes pureed
  • 1 tbsp ginger garlic paste
  • 2 green chillies
  • 1 cup sour curd
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilly powder
  • Salt to taste
  • 2 tbsp oil

Directions :
For gatta:
  • In a mixing bowl add chickpea flour, cumin seeds, turmeric powder,coriander powder, red chilly powder, salt and asafoetida.
  • Add oil and mix everything well.
  • With the help of lukewarm water knead a stiff dough.
  • Divide dough into 5-6 equal parts and roll them into cylindrical tubes.
  • Boil these rolls in water for 10-15 minutes or till the rolls are cooked from inside.
  • Take out the rolls from the water, cut rolls into 1 inch pieces.
  • Reserve the water for later use.

For gravy:
  • Add oil in a wok, put cumin seeds, when it crackles add ginger garlic paste, let it cook till it leaves the raw aroma.
  • Add onion paste and cook till light brown in colour.
  • Next add tomato puree and cook till oil leaves sides, add all dry spices and cook for another 2 minutes, simmer the flame.
  • Whisk curd and add it to the cooked onion tomato paste, let it cook for 2-3 minutes.
  • Add the reserved boiled water and bring it to boil, add gatta pieces and cook for 3-4 minutes on medium flame.
  • Switch off the flame and garnish with fresh coriander leaves.
  • Serve hot.

Dal Baati
For dal baati recipe click here

Methi dana papad ki sabzi
  • 2 tbsp yellow methi dana (Fenugreek seeds)
  • 2 papad raw
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • A pinch of asafoetida
  • 1 tsp dry mango powder
  • 1 tsp jaggery grated
  • 10-15 raisins
  • Salt to taste
  • Red chilli powder to taste
  • 2 tbsp Oil
  • 1 cup water

  • Soak methi dana for minimum 3-4 hours, drain the water and put the seeds in a strainer and wash under running water.
  • In a pan heat oil, add methi seeds, fennel seeds and all dry spices, raisins and cook on medium heat for 4-5 minutes. 
  • Add water and grated jaggery and cook further for 2-3 minutes, put broken papad pieces and cook for a minute and switch off the flame.
  • Serve hot.

Masala dahi:
Ingredients :
  • 1 cup fresh curd
  • Salt to taste
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • Salt to taste
  • Red chilli powder to taste
  • 1/2 tsp Black pepper powder

  • In a mixing bowl whisk curd along with the dry spices.
  • Serve chilled.

Lehsun Mirchi ki chutney
Recipe courtesy :
  • 2 pods garlic
  • 8-10 dry red chillies
  • 1 tsp fenugreek seeds
  • 1 tsp yellow mustard seeds
  • Salt to taste
  • 1 tsp Sugar
  • 1/4 cup oil
  • 1/4 cup water

  • Soak red chillies in lukewarm water for 30- 40 minutes.
  • Peel garlic cloves, make a smooth paste of red chillies and garlic in a blender using little water.
  • Heat oil in a pan, add fenugreek seeds and mustard seeds when they start to crackle put garlic chilli paste along with sugar and salt.
  • Add little water, cover and cook it for 3-4 minutes until the oil floats on the surface.
  • Serve.
  • Store it in an air tight box in refrigerator for 2- 3 weeks

Matar Pulao
  • 1 cup Basmati rice ( washed and soaked for 30 minutes)
  • 1 bowl green peas.
  • 1 onion sliced
  • 1/2 tsp cumin seeds
  • 6-7 pepper corns
  • 2 bay leaves
  • 2 sticks cinnamon
  • 2-3 cloves
  • Salt to taste
  • 3-4 tbsp ghee(clarified butter)
  • 2 cups water

  • Heat ghee in a wok, add cumin seeds, when they start to crackle add the other whole spices, saute till they release aroma. 
  • Add sliced onions and fry till light brown.
  • Next add peas and saute for 3-4 minutes, add water, salt and bring it to a boil, add rice cover and cook on medium flame for 15-20 minutes or till rice grains are cooked.
  • Serve hot.

Khoba Roti
  • 1 cup wheat flour
  • Salt to taste
  • 2-3 tbsp Ghee (clarified butter)
  • Water as required

  • In a mixing bowl add wheat flour, salt and ghee. 
  • Knead into a stiff dough using little water, cover and let it rest for 15-20 minutes.
  • Divide the dough into 2 equal parts, roll into thick roti. 
  • Heat griddle over low flame, place the rolled roti and cook for a minute.
  • Turn the roti and pinch using your thumb and index finger to create indentions.
  • Cook for 4-5 minutes from the bottom and carefully turn the roti on the other side.
  • Let it cook completely and serve with ghee.

Mix Veg :
  • 250 gms chopped assorted vegetables of your choice(I took carrots, peas, beans, mushrooms, cauliflower, potatoes and capsicum)
  • 1 big onion chopped
  • 2 tomatoes pureed
  • 1/2 tbsp ginger garlic paste
  • 1-2 green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • Red chilli powder to taste
  • Salt to taste
  • 2 tbsp oil

  • Heat oil in a heavy bottomed pan, add cumin seeds, when the seeds begin to crackle add ginger garlic paste chopped onions and saute for 2-3 minutes.
  • Once the onions and ginger garlic mixture is cooked add tomato puree and cook for 10-12 minutes on medium heat or till you see oil on the sides of pan.
  • Add all the dry spices and chopped vegetables, cover and cook on medium flame(stirring occasionally) for 15-20 minutes or till done.
  • Garnish with fresh coriander leaves and serve hot.

Sooji ka halwa
  • 1 cup sooji(semolina)
  • 1 tbsp besan (chickpeaflour)
  • 3 cups water
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • Handful of chopped nuts for garnishing
  • 1/2 cup ghee (clarified butter)

  • Heat ghee in a heavy bottomed pan.
  • Add sooji and besan, roast till it begins to turn light golden brown and gives little aroma.
  • In a separate pan bring water to boil, add sugar and cardamom powder.
  • When sooji is roasted slowly add boiled water constantly stirring it to avoid any lumps.
  • Cook for 3-4 minutes on medium flame till you get desired consistency.
  • Switch off the flame anf garnish with chopped nuts.
  • Serve hot.

Roast a Papad, add some salad, green chiily, lemon and your favourite pickle to complete :)

Monday 2 March 2015

Thandaai Cheesecake

Continuing with my holi excitement I'm sharing today traditional Thandaai with a twist :)
Flavours of thandaai mixed with creamy cheesecake :) :) sounds exciting na... :)
Normally cheesecake is made with cream cheese which is a big no in my family :( Nobody liked the cheesecake I made last time with cream cheese. So I made the Indian version of cheese cake :p with the easily available ingredients .
And the best thing was it was approved by both, my son and hubby loved it. <3 <3 
Yayy happy me :):)
So here we go!!!


  • 1/2 cup Cardamom flavoured cookies crumb
  • 2-3 tbsp unsalted butter
  • 200 gms hung curd
  • 150 gms cottage cheese ( approx.)
  • 100 gms condensed milk 
  • 3-4 tbsp thandaai mix
  • 50 gms fresh cream
  • Sugar to taste
  • Few drops of rose essence
  • 12-15 strands of saffron
  • A pinch of turmeric
  • Handful chopped Pistachio nuts to garnish

For the thandai mix:

  • 20-25 almonds 
  • 20-25 cashews 
  • 20- 25 pistachio
  • 2 tbsp fennel seeds
  • 3 tbsp poppy seeds
  • 2 tbsp melon seeds
  • 8-10 black peppercorns
  • 8-10 green cardamom
  • Grind all the ingredients to a fine powder.
  • Store in an air tight container.

For the cheese cake:
  • In a bowl mix together cookie crumb and butter until moistened.
  • Spoon the crumbs into glasses, lightly press with the back of a spoon and refrigerate it for 30 minutes.
  • Meanwhile blend together hung curd, cottage cheese, condensed milk and thandaai mix in a blender until combined.
  • Pour this mixture over the cookie crumbs and refrigerate for 2-3 hours.
  • Next prepare the topping. In a bowl whip some fresh cream with sugar, rose essence, turmeric powder and saffron strands ( leave some strands for garnishing) 
  • Spoon this cream on the top of cheese cake
  • Garnish with some chopped pistachio nuts and saffron strands.
  • Serve chilled :)