Appetite Treats

Crispy Oven Roasted Cauliflower

noreply@blogger.com (sathya) — Wed, 25 Apr 2018 17:00:00 +0000

Cauliflower is a one of the versatile vegetable and the best opted one when it comes to low carb eating. It can be made into rice as an accompaniment to curries and meat dishes, used as pizza base, replaces rice in most of the rice based dishes like, fried rice, biryani etc..

It is one of those vegetable that is very plain and simple on its own. When you add it to a dish, be it a curry made with cauliflower, add it to a vegetable side dish along with other vegetables or even a simple roasting in the oven, it soaks up all the flavor and turns out wonderful.

Cauliflower is one of the cruciferous vegetable with amazing health benefits and recommended to be included in our diet everyday.

Roasting the cauliflower in the oven brings out the natural sweetness of the vegetable and one of the delicious ways to enjoy this super vegetable.

This dish requires very minimal preparation, just mix and toss all the ingredients on to a baking sheet and the oven will take care of the rest for you!

CRISPY OVEN ROASTED CAULIFLOWER
SERVES 3

By Sathya Sankar

Ingredients

1 medium head cauliflower

2 tablespoon coconut oil

2 teaspoon turmeric powder

2 tablespoon of almond flour ( optional)

1 teaspoon onion powder

3 cloves of fresh garlic pods, finely chopped or 1 teaspoon of garlic powder

salt, to taste

black pepper to taste

1 tablespoon of red chili flakes ( optional )

2 Tablespoon finely chopped cilantro

Method

Preheat oven to 425F and line a baking tray with parchment or foil.

Cut the cauliflower into florets, rinse and drain well with a paper towel and place the florets into a mixing bowl.

Add all the ingredients given above to the bowl and toss the florets gently.

Once the florets are coated well, spread them on a single layer in the greased baking tray.

Place the tray in the preheated oven and roast for 10minutes on one side.

Remove the baking tray and toss the florets gently and roast for 10minutes.

After 10minutes, check if the florets are cooked using a fork.

The florets should be fork tender and not too soft.

Turn the oven to broil and place the tray for 4 minutes under broil or until you see the florets are crisped and there are brown spots.

Remove from the oven, sprinkle some finely chopped cilantro and enjoy!

Notes

Adding the almond flour gives a wonderful nuttiness to the dish but it is totally optional.

For additional flavor you can also sprinkle some grated parmesan over the florets right before they go under broil .

The florets does not stay crisp for a long time, so enjoy right away !

Adding turmeric powder is totally optional but i highly recommend it. It gives a wonderful color and also don't forget the amazing health benefits that turmeric offers!

* Oven temperatures may vary, so keep an eye!

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

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Pallipalayam Chicken - Stir-fried chicken with red chillies and coconut | Keto, Paleo & Low Carb

noreply@blogger.com (sathya) — Wed, 18 Apr 2018 16:50:00 +0000

Pallipalayam is a town in TamilNadu, India where this recipe is said to have originated and hence the name, Pallipalayam Chicken. This chicken dish is a popular one and well-loved among the people in and around namakkal and erode region. These areas are all well-known for their kongunadu foods, a cuisine most unique to the kongu region.

Kongunadu cuisine has its own traditional dishes one among which is the Arisiparuppu sadam which is believed to be originated during the fourth century CE.

Coming back to pallipalayam chicken, this dish is made with simple balance of shallots, garlic and red chillies. The most important ingredient is the addition of tiny pieces of coconut meat which gives this dish a unique flavor and the traditional kongunadu touch.

Being born and brought up in namakkal, one of the predominant kongu region of tamil nadu, i have grown up eating and watching my family making this dish all the time.

If you are following me on instagram, you will be knowing that iam following ketogenic lifestyle for quite a while now. If you are not, pls do follow me 👉@sathyasankar_

Iam planning to include more of keto friendly, Paleo and low carb recipes in the site from hereon.

Pallipalayam chicken is very quick to make and most importantly if you are looking for a low carb, Keto-friendly and paleo option, then this is the perfect dish.

PALLIPALAYAM CHICKEN
By Sathya Sankar
SERVES 2

Ingredients

1pound chicken thighs, cut into bite-sized pieces

1 cup of onion, finely chopped(preferably shallots

6 garlic pods, peeled and thinly sliced

5-6 dried red chillies, deseeded and broken into 1-inch pieces (found in the asian/indian market)

2 tablespoon coconut oil

1 teaspoon turmeric powder

1/2 cup chopped coconut meat, preferably fresh (or frozen found in the freezer section of indian grocery)

salt, to taste

2 cardamom pods (optional)

Method

Heat oil in a heavy bottomed pan. once the oil heats up add the cardamom pods and wait for few seconds.

Add in the onion, garlic and red chillies. Saute in low flame for 2-3 minutes or until the onion becomes translucent.

Add the chicken along with salt and turmeric powder. Mix well for a minute. close the lid, put the flame to low and let the chicken cook for 20-25 minutes, stirring in between.

Once the chicken is 90% cooked and all the water has evaporated, add the coconut meat and give it a mix. let it sit for 2 minutes and switch of the flame.

Garnish with curry leaves and coriander leaves.

Notes

The red chillies are quite spicy, so deseeding them will reduce the spice level.

I highly recommend adding fresh coconut meat to the dish.

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Puzhungal Arisi Murukku - Deep fried rice sticks made with parboiled rice | A Diwali recipe

noreply@blogger.com (sathya) — Tue, 17 Oct 2017 16:51:00 +0000

Puzhungal arisi murukku is another variety of murruku that is made with parboiled rice/ idly rice. This is one of the traditional method of making murukku in those days. When i was little, i still remember my mom would wake up very early, grind the rice and make murukku in large quantity.

Not only during diwali, there will always be murukku at home any time of the year.

The process of soaking and grinding the idly rice along with red chillies and garlic, gives a nice flavor and texture to the murukku when compared to making murukku with store brought rice flour.

Try this traditional method of making murukku for this diwali, now lets move on to the recipe,

PUZHUNGAL ARISI MURUKKU

By Sathya Sankar

Ingredients

1/2 kilograms Idly rice/ parboiled rice/ Puzhungal arisi
1/4 kilograms fried gram dal flour/pottukadalai flour, sifted
7-10 red chillies
7-10 cloves of garlic, peeled
2 tablespoon sesame seeds
2 teaspoon ajwain/omam/jeera
salt, to taste
oil for deep frying

Method

Wash and soak the rice for 4 hours. In a separate bowl, soak the redchillies.
Using a wet grinder/ mixer grinder grind the rice along with red chillies and garlic, adding a little water to a very smooth batter. The batter should have the consistency like idly batter and not too watery.
Now add the sifted fried gram dal flour, ajwain, sesame seeds, salt and mix well to form a smooth dough.
Heat oil in a heavy bottomed pan, the oil should be medium hot to fry the murukkus.
Grease a murukku press with desired plate and fill it with the dough.
Press the dough on to a greased plate or to the back of a flat laddle ( i used 4 idiyappam plates ) and drop the it into the hot oil.
Fry the murukkus until they are golden and completely cooked.Drain them on to a paper towel.
Repeat the same process until you have fried all the murukkus.
Store them in an air tight container and enjoy.

Notes

I have given the measurement for rice and fried gram dal flour in kg, it normally the ratio of 2:1. But if you measure the rice in cups, then the volume of fried gram dal flour in cups will be less than the mentioned amount. So keep that in mind when weighing the ingredients.

If you find the murukkus are a little on the crunchy side, add a pinch of baking soda to the dough and mix well. This will make the murukkus crispy.

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Sweet Diamond Cuts | A Diwali Recipe

noreply@blogger.com (sathya) — Mon, 16 Oct 2017 18:10:00 +0000

Sweet diamond cuts are one of the popular sweet made during diwali.

These diamond cuts are quite addictive and you can't stop with a few, so i always make them in large batches and store them.

Other than the process of the rolling the dough and cutting them into small diamonds[which is quite time consuming if you make in large batches], the process of making these is very simple.

There is also a savory version of this diamond cuts, which are equally addictive as the sweet ones.

Now let us see how to make this delicious sweet,

SWEET DIAMOND CUTS

By Sathya Sankar

Yeilds 4cups

Ingredients

2 cups All-purpose flour/Maida
1 teaspoon salt
1 egg, beaten [optional]
water, as needed to form the dough
I cup sugar
1/2 cup water
Oil, for deep frying

Method

Sift the all-purpose flour into a wide bowl, add the salt and egg and mix well.
Slowly add water little by little and knead a firm dough.
Divide equal balls of the dough and set aside.
Using a rolling pin and rolling board, roll the dough into a circle, as you would for chapatis. Using a sharp knife or a pizza cutter, cut the rolled dough into small diamonds.
Remove the diamonds form the rolling board and place it on a baking tray dusted with flour, so that the diamond won't stick together.
Repeat the process with the remaining dough and now your diamond are ready to be fried.
Heat oil in a heavy bottomed pan, once the oil is hot drop the diamonds gently into the oil.
Do not overcrowd the pan or else they will stick to each other.
Once the diamonds puff up and comes to the surface of the oil, gently move them around, wait till they are nice and golden and drain them onto a paper towel.
Once you have fried all the diamonds, its time to make the sugar syrup.
In a wide pan, add the sugar and water and mix until the sugar dissolves. Bring the syrup to a boil and check for one string consistency.
When you touch the sugar syrup between your thumb and index finger and stretch, a single thread should be formed and at this stage switch of the stove.
Drop the fried diamond into the sugar syrup and toss to coat well.
Let it cool down and store it in a airtight container.

Notes

Adding egg to the recipe makes the diamonds a little crispier , but it is totally optional.
Instead of adding the sugar syrup, powdered sugar can also be added to the fried diamonds.Keep in mind the diamonds should be warm for the powdered sugar to stick to it.
Oil should always be medium hot for frying the diamonds.

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Ghee Mysore Pak | A Diwali Recipe

noreply@blogger.com (sathya) — Thu, 12 Oct 2017 21:55:00 +0000

Ghee mysore pak is an easy and delicious sweet that could be made in no time. As the name suggests it is made with ghee, lots of ghee to be very specific, which gives this sweet a soft and creamy texture which literally melts-in your mouth.

When i was little, during diwlai days we used to get the mysore paks which are hard ones with a crunchy texture and i have always disliked them. There was a certain period when krishna sweets become talk of the town and everyone raved about their sweets and savories, especially the mysore pak. When i tasted their mysore pak for the first time, the soft texture with ghee oozing out made me fell in love with it instantly.

Recently i came to know that making a mysore pak closer to the one we get in krishna sweets was very easy and the secret ingredient was the ghee. I have made this several times now, and it always turns out perfect everytime.

Try this easy and delicious sweet for diwali and surprise your loved ones!

GHEE MYSORE PAK
By Sathya Sankar
Yeilds 15-18 pieces

Ingredients

1 cup besan / chickpea flour
1 cup sugar
1 & 1/2 cup ghee, melted
1/4 cup water

Method

Grease a square baking pan or a desired pan that you will be using to set the mysore pak and set aside.
In a heavy bottomed pan, roast the besan / chickpea flour until the raw smell disappears.
Transfer the besan to a bowl and add 1 cup of ghee, Using a whisk stir to combine without any lumps.
In another pot, add sugar and 1/4 cup water and bring to a boil, check for the sugar syrup to reach one string consistency.
Now slowly add the began-ghee mixture into the sugar syrup and stir gently to combine.
Keep stirring until the mixture well incorporated and the you see tiny bubbles inn the sides of the pan.
At this stage gradually add the remaining 1/2 cup ghee and keep stirring until all the ghee is absorbed.
At this stage you will see the mixture leaving the sides of the pan, switch off the flame and transfer the mixture to the greased pan.
Smooth the top with a spoon and let it set.
When its still warm and not completely set, using the knife to cut tinto desired shape. Let it cool completely.
Store in an airtight container and enjoy!

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RIBBON PAKODA / RIBBON MURUKKU | A DIWALI RECIPE

noreply@blogger.com (sathya) — Tue, 10 Oct 2017 22:01:00 +0000

Ribbon Pakoda also known as Ola pakoda/Ottu pakoda/Ribbon muruku is another variety from the murrukku family. It has pretty much the same ingredients as in murukku but varies slightly in proportion.

As the name suggests the dough is squeezed in the shape of a ribbon with a nozzle specifically for making ribbon pakodas that comes with the murukku press .

There are certain sweets and savories that are a must during diwali and ribbon pakoda is one such item. When i was a kid i have seen them being made in large quantities and distributed among friends and families.It was such fun to watch all the sweets and snacks being made during the festivals.

RIBBON PAKODA
By Sathya Sankar
Yeilds 4cups

INGREDIENTS

2 cups rice flour ( idiyappam flour )

1 cup besan flour/chickpea flour/kadalia maavu

1/4 cup roasted gram dal flour/pottukadalai maavu

2 tablespoons hot oil

1 teaspoon asafetida

2 teaspoons ajwain/omam

2 teaspoons sesame seeds

1 tablespoon garlic paste (optional)

1 tablespoon red chili powder

salt to taste

oil, for deep frying

METHOD

In a wide bowl, sieve all the flours. Add in the asafetida, ajwain, sesame seeds, red chillies powder and salt, mix well to combine.

Add the garlic paste and hot oil, mix well to incorporate.

Add water little by little and make a soft dough, cover and set aside.

Heat oil in a heavy bottomed pan, the oil should be medium hot.

Check the oil by dropping a tiny ball of dough, if it rises to the top then the oil is ready.

Grease the murrukku press and fill it with the dough.

Squeeae the dough into the hot oil, do not overcrowd the pan.

Let it cook on one side and then turn it over and cook until it is crisp and golden and the oil seizes.

Drain on to paper towel and repeat with the remaining dough.

Once all the pakodas are fried, store them in an airtight container. It keep well for a week.

NOTES

Adding garlic paste is optional, but it gives a nice flavour to the ribbon pakoda.

While frying the ribbon pakoda the oil should be in correct temperature, if the oil is too hot the pakodas will turn golden on the outside and raw on the inside, if the oil is not hot enough then it will soak up oil and will not crisp up.

You can adjust the quantity of chillies powder to your liking.

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BADUSHA / BALUSAHI| A DIWALI RECIPE

noreply@blogger.com (sathya) — Fri, 06 Oct 2017 02:32:00 +0000

Badusha as called in south or Balusahi in north, is one of the classic indian sweet that is made during diwali and special occasions. It is quite similar to glazed doughnuts in look but varies in its texture and taste.

At first i was very skeptical to try it thinking it wouldn't turn quite right, but somehow convinced myself and made it one fine day . It turned out amazingly perfect with crisp on the outside and flaky on the inside 😌.

There are so many recipes for badusha out there, some uses curd, some with a mixture of oil & ghee and some with just butter etc, follow which one works best for you. Once you have mastered the technique of making badusha it will be a breeze to make them.

BADUSHA/BALUSAHI
By Sathya Sankar
Yields 12

INGREDIENTS

For the Dough

1.5 cups all purpose flour/maida

3 tablespoons butter, softened

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 cup milk

For the sugar syrup

3/4 cup sugar water, just to immerse the sugar

3 green cardamom. crushed

1/2 tablespoon lemon juice

Oil for deep frying

METHOD

Sieve flour, baking powder, baking soda into a wide bowl. Add the sugar and mix well.

Add in the butter and mix until all the butter is incorporated, rub the mixture with the palm of your hands until resembles a sand texture.

Now slowly add the milk little by little and mix to form a dough.

Do not knead harder, the dough should be soft but not smooth.

Keep it covered when preparing the sugar syrup.

Making the Syrup

In a heavy bottomed pot, add the sugar and water.

Once the sugar dissolves and the syrup starts boiling, check for consistency.

The syrup should reach one thread consistency, check by pulling your forefinger and thumb and it should form a single thread .

Switch of the flame, add the lemon juice and cardamom, set aside.

Frying the dough

Heat oil in a heavy bottomed pan.

Make small balls from the dough and shape it like small doughnuts or pinch the sides and fold as you would for Kozhukattai and keep it covered until you start frying.

Drop the shaped dough in to the oil, once the badusha starts floating, lower the heat to medium and keep frying until it cooked through and turns light golden.

Drain from the oil and immediately soak them in the sugar syrup.

Repeat the same with the remaining dough.

Let the badusha soak in the syrup for 20 minutes, turning them in between.

Remove from the syrup and enjoy!

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BUTTER MURUKKU - DEEP FRIED RICE FLOUR STICKS | A DIWALI RECIPE

noreply@blogger.com (sathya) — Wed, 04 Oct 2017 17:40:00 +0000

Diwali is around the corner and all i can think of are the sweets and savories that gets made during those days. I have always preferred savory snacks over the sweet ones as a kid, but now things have changed and i have developed a liking for the sweets 😋. For every diwali i plan on making some traditional sweets but somehow end up in making an easy and simple snack/savoury as this Butter Murukku.

Butter Murukku is fairly simple to make with minimal ingredients. This melt-in your mouth munchies are perfect for kids and can be made any time of the day/year. This is a non-spicy murukku and the addition of cumin seeds and asafetida gives it a nice flavor.

BUTTER MURUKKU - FRIED RICE FLOUR STICKS
By Sathya Sankar
Serves 4

INGREDIENTS

1 cup rice flour

1/2 cup Kadalaimaavu/besan/chickpea flour

1/4 cup pottukadalai maavu/fried gram dal flour

3 tablespoons butter, softened

1 teaspoon asafetida

1 teaspoon cumin seeds/jeera

salt, to taste

oil, for deep frying

METHOD

Heat oil in a heavy bottomed pan.

Sieve all the flours along with salt, mix in the asafetida and cumin seeds.

Add butter and mix well until all the butter is incorporated and the mixture has a crumbly texture.

Slowly add water and knead to a smooth but firm dough.

Add the dough to the greased murukku press and slowly press the dough into the hot oil.

Deep fry till until crisp, turning over now and then.

Drain the fried murukku onto paper towel.

Repeat with the remaining dough and store it in am airtight container.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

Flourless Chocolate Cake

noreply@blogger.com (sathya) — Sat, 13 Feb 2016 20:36:00 +0000

Happy Valentine's Day!

Here's another chocolate dessert rich and decadent perfect for valentine's day. As the name suggests, Flourless Chocolate cake is made with nothing but rich chocolate, eggs and butter - no flour. It's a guilt-free indulgence with rich and dense chocolate, which will satisfy every chocolate lovers out there.

Here's an video, incase you wonder how to make it, also scroll below to find the printable recipe.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

FLOURLESS CHOCOLATE CAKE
By Sathya Sankar
Makes an 8-inch cake

INGREDIENTS

1 cup unsweetened dark chocolate chips

1 cup semi-sweet chocolate chips

1 cup (2 sticks) butter, cold

8 large eggs, chilled

cocoa powder and powdered sugar, for dusting

METHOD

Preheat oven to 325°F and grease and flour a 8-inch springform pan.Cover the sides of the pan with aluminum foil.

Place the springform pan in a deep baking dish and fill 3/4th with boiling water, set aside.

In a medium bowl, combine chocolate chips and butter.

Microwave on high for 30seconds, mix and microwave again for 30 seconds.

Microwave on 30 seconds interval until the butter is melted and chocolate chips starts to melt.

Mix the chocolate-butter mixture until it turns smooth and silky with all the chocolate melted.

In a large bowl, place the eggs and using a hand mixer beat until double in volume.

Fold in half of the chocolate mixture into the beaten eggs. Once incorporated fold in the other half and mix until the mixture is smooth and no streaks of the eggs are visible.

Pour the mixture into the greased springform pan and smooth the top.

Place the pan in the water bath and bake for about 25-30 minutes.

Remove the pan from water bath and let it cool on a wire rack.

Cover on top with aluminum foil and chill in the fridge overnight.

Once chilled, run a knife around the edges of the pan to loosen it.

Remove the cake from the pan and dust on top with cocoa powder or powdered sugar before serving.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTE

If you are not a great fan of dark chocolate, substitute it with semi-sweet chocolate.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

Valentine's Heart Treats

noreply@blogger.com (sathya) — Wed, 10 Feb 2016 19:08:00 +0000

A perfect mini heart-shaped treat with a delicious jam filling!

This is an easy dessert that you can plan for making this valentine's day. I have never made pie in my life and when i decided to make these heart treats i was looking going through couple of recipes in pinterest which used store-brought per crusts and some of them were made with shortening. So i just skipped the shortening part and used just butter and flour. Making the dough is very easy, just add all together and mix it to form a dough. This crust would work for large pies too.

Once baked it was very flaky and the jam filling gave it a nice sweetness making it a perfect dessert. I used blackberry jam as the filling, sky is the limit, you can use any type of filling you like.

Here's an step by step video:

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

VALENTINE'S HEART TREATS
By Sathya Sankar
Makes 10-13 Treats

INGREDIENTS
FOR THE CRUST

1/2 cup all-purpose flour

3 tablespoon butter

1/4 teaspoon salt

2-21/2 tablespoon ice cold water

FOR THE FILLING

any jam of your choice

Egg wash

Brown sugar to sprinkle on top

METHOD

Preheat oven to 400°F and line a baking sheet with parchment paper.

In the bowl of food processor, add together flour, salt and butter.

Pulse together for a crumbly mixture.

Add the ice cold water little by little and mix the flour and butter mixture until it comes through to form a dough.

Move the dough on to a floured surface and roll the dough in to a circle.

Using a heart cutter, gently cut the dough hearts and place them in the lined baking sheet.

Roll again and repeat with the remaining dough. You must be having even number of hearts.

Brush extacly half the number of hearts with egg wash and place a small amount of jam on top.

Close the filled hearts with the remaining hearts and press gently, make sure you seal the hearts on the edges well, other wise the filling may come out.

Using a small round tip, press gently on the edges of the hearts to make it pretty.

Sprinkle the sugar on top and bake for 15 minutes or until the hearts golden brown on top.

Let it rest on a wire rack until cool.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTES

The measurement mentioned above makes about 10-13 treats. You can double the recipe.
Using cold butter and ice cold water is very important for making the crust very flaky.
Instead of using jam, fresh fruits, chocolates, pie filling also can be used.
Make sure to seal the edges well, few of my treats opened up while baking and filling separated, you dont want this!
Instead of brown sugar, white sugar or even colorful sugar sprinkles can be used.

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Almond Cookies | Eggless and Butter-less Cookies

noreply@blogger.com (sathya) — Sun, 07 Feb 2016 21:03:00 +0000

These almond cookies are one of the popular cookies made during Chinese New Year. You can see them in different shapes and sizes all lined up in asian super markets during this time of the year. I happened to learn this recipe from one of my chinese friend, when i lived in singapore. The cookie has a crumbly texture to it and it melts in your mouth similar to a butter cookie. They are incredibly easy to make and makes a great snack for kids.

I have uploaded a small video on making the cookie, hope you like it!

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

ALMOND COOKIES
By Sathya Sankar
Makes 25-30 cookies

INGREDIENTS

70 gram all-purpose flour

65 gram almond meal

15g corn flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

30 gram powdered sugar, sifted

4-6 tablespoon vegetable oil

egg wash

slivered almonds for garnish

METHOD

Preheat oven to 300°F and line a baking sheet with parchment paper and set aside.

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with paddle attachment, add in the sifted mixture, almond meal and powdered sugar.

By running the mixture on low, slowly add in the vegetable oil until the dough comes together.

The dough should be able to hold together when you roll into a ball.

Place the dough in between two parchment papers and roll it into 1cm thickness.

Using a cookies cutter, gently cut out the dough and place it onto the lined baking sheet.

Brush the cookies on top with egg wash and garnish with slivered almonds.

Bake for about 15-20 minutes or until the cookies are golden brown in color.

Turn off the oven and let the cookies rest in the oven for 5 minutes.

Then transfer the cookies onto a wire rack to cool completely.

Store in an air-tight container.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTES

The amount of oil given is just approximate, you may need more or less depending on your flour type and temperature.
Almond meal is nothing but almond flour made with raw blanched almond.
Using an egg wash gives the cookie nice glaze and color on the top but its totally optional.

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Birthday Cake: Rich Chocolate Cake layered with Oreo Cream Filling and decorated with Whipped Cream Frosting

noreply@blogger.com (sathya) — Wed, 03 Feb 2016 20:08:00 +0000

This Chocolate cake with oreo cream filling and whipped cream frosting is one decadent rich dessert! I made this for my daughter's 10th birthday, she is the biggest oreo lover i have ever known! The layers of chocolate cake with the rich flavors of oreo mixed in with the smooth and velevttty whipped cream is a combination to die for.

I normally like swiss meringue buttercream for my cakes but this time wanted to go easy with the butter (you need loads of butter for swiss meringue) so i went with making whipped cream frosting. To stabilize the whipped cream i added the instant pudding mix (jell-o, refer to the notes below). i decorated the cake with ombre effect and piped some hydrangeas on the top of the cake.

This cake will be a great treat for Valentine's day, just change the color of the frosting to red and you can wow your guests!

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

RICH CHOCOLATE CAKE LAYERED WITH OREO CREAM FILLING WITH WHIPPED CREAM FROSTING

By Sathya Sankar
Makes one 9x5inch loaf

INGREDIENTS

For the Cake

6 tablespoon all-purpose flour

6 tablespoon cake flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 ounces unsweetened chocolate, chopped

2 tablespoon cocoa powder

1/2 cup + 2 tablespoons boiling water

1 stick (8tablespoons) unsalted butter, softened

3/4 cups dark brown sugar, packed

2 eggs, at room temperature

1/4 cup sour cream

1 teaspoon vanilla extract

For the Frosting

4 cups heavy whipping cream

4 tablespoon vanilla flavored instant pudding mix

3 to 5 tablespoons powdered sugar

1 teaspoon vanilla extract

2 cups of mini oreo cookies

gel food coloring of your choice

METHOD:

Making the Cake:

Preheat the oven to 350°F and line and grease an 8.5-inch round cake pan with parchment paper.

In a medium bowl, combine the chocolate and cocoa powder. Pour the boiling water over and whisk until smooth. Set aside.

In another bowl, sift together the flours, salt and baking powder and set aside.

In the bowl of a stand mixer, fitted with paddle attachment beat the butter on medium-high until light and fluffy.

Add in the eggs one at a time, beating well after each addition and make sure to scrape down the bottom and sides of the bowl to ensure even mixing.

Add the sour cream and vanilla and beat on medium until just combined.

Reduce the speed to low, add the flour and chocolate mixture alternating between the two. Starting and ending with the flour mixture. Beat just until combined.

Transfer the batter to the greased pan and bake for about 25 to 30 minutes or until a tooth pick inserted comes out clean.

Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely before frosting.

Making the Frosting: Make the frosting in two batches.

Place the oreo cookies in a food processor and process into crumbs.

In the bowl of a stand mixer fitted with the whisk attachment, add in the heavy cream, pudding mix, vanilla and sugar.

Mix on a low speed until combined. Increase the speed to medium high and whisk until the cream starts to form stiff peaks.

When you lift the whisk the cream should hold a peak without falling off.

Fold in the hero crumbs into the cream gently with a spatula. Cover with a plastic wrap and refrigerate until you make the second batch of the cream.

Repeat the steps 2-4 to make second batch of the cream.

Divide the cream into small bowls and mix in the gel food colors.

Assembling the Cake:

Divide the cake into three layers using a serrated cake knife.

Place one layer on the cake stand and spread about 1/2 cup of the oreo cream with a palette knife. Place the second layer on top of the first layer and spread about 1/2 cup of the oreo cream. Place the third layer on top and crumb coat the whole cake with the remaining oreo cream.

Let the cake sit for about one hour in the fridge before decorating.

Once the cake is chilled, frost the whole cake with the remaining cream and decorate as desired.

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NOTES

The instant pudding mix already has sugar in it, so when adding powdered sugar to the whipping cream, start with one tablespoon and taste as you whip the cream half way. If you need more sweet add at this point and whip.
Leave the cream covered in the fridge, when not working with it, otherwise it may become too soft.
The amount given for the cream can make about 6 cups of frosting. If you are not decorating the whole cake, then reduce the amount accordingly.

Leftover frosting can be freezed upto one month in a airtight container. Bring it to room temperature and rewhip before using.
I used a wilton tip 2D to pipe the hydrangeas on the top of cake.
The cake can stand stand at room temperature for about one hour after decorating.
If not consuming the cake immediately, cover it with a cake dome and refrigerate. Bring it to room temperature before serving.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

Pistachio Cardamom Pound Cake

noreply@blogger.com (sathya) — Sat, 23 Jan 2016 01:10:00 +0000

Pistachio Cardamom Pound Cake, the name has it all. This cake is a heavenly combination of the sweet-floral note from the cardamom and the nutty texture form the pistachios. I have never added cardamom to a cake before and i was totally surprised. Give this cake a try and you will definitely fall in love with the flavors.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

PISTACHIO CARDAMOM PUND CAKE
By Sathya Sankar
Makes one 9x5inch loaf

INGREDIENTS

2 cups(200g) cake flour, sifted

2 sticks(227g) unsalted butter, softened

1 1/4 cups(250g) granulated sugar

4 large eggs

1/3 cup(80ml) heavy cream

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup coarsely ground pistachios, shelled and unsalted

1 1/2 teaspoon cardamom powder

METHOD

Preheat oven to 325°F. Prepare a 9x5inch loaf pan by greasing the bottom and sides with cooking spray and dust with flour.

In a medium bowl sift together the flour, baking powder, salt and set aside.

In a bowl of an electric mixer, fitted with paddle attachment cream butter on medium high for 5 minutes.Gradually add sugar and continue to cream for about 3 minutes until the mixture is light and fluffy.

Scrape down the bottom and sides of the bowl for even mixing.

Reduce the speed to low and add eggs one at a time, mixing well after each addition.

Add the cardamom powder and mix well.

Add the flour mixture alternating with the heavy cream and ground pistachios in three additions. Do not over mix.

Add the batter to the loaf pan and smooth the top with a spatula.

Bake for about 1hour and 15minutes. The cake should be golden brown and tooth pick inserted should come out clean.

Let the cake cool in the pan for 20 minutes and then transfer to a wire rack to cool completely.

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NOTES

Oven time may vary, so keep an eye on the cake close to 1hour mark.
If the cake starts to brown on top before its cooked through, loosely cover on top with a foil and continue to bake.
If you dont prefer cardamom powder, replace it with 1 teaspoon of vanilla extract.

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Eggplant and Chickpeas in a Tamarind based Gravy

noreply@blogger.com (sathya) — Thu, 14 Jan 2016 02:33:00 +0000

I have come again with yet another recipe using the chickpeas. Yes, i love the black chickpeas or kala channa over the white variety. Adding them to soups and curries or making a salad or just snacking on them, i can have them in any form. There was some chickpeas left from making soup the other day, well i intentionally wanted some leftovers.

Anyways, talking about this curry, i always love tamarind and coconut based curries, they are like comfort food for me, when mixed in hot rice with a dollop of ghee you're in food heaven. I had a huge eggplant sitting in the fridge and i don't really make anything besides this puzhi Kuzhambu ( a tamarind based curry) with the vegetable. Since i had some chickpeas, i added it to the gravy along with the eggplant and it turned out super delicious. I also added some coconut paste to thicken the gravy.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Eggplant and Chickpea Gravy

By Sathya Sankar
Serves 2-3 people

INGREDIENT

1 medium sized eggplant, cut into cubes

1 medium sized onion, diced

1 small tomato, chopped finely

1/2 cup black chickpeas or kala channa or kondakadalai, cooked

2 tablespoons freshly grated coconut

3 cloves garlic, peeled and chopped

1 tablespoon coconut oil

1 teaspoon black mustard seeds

1 teaspoon fenugreek seeds or methi seeds

curry leaves, a hand full

1 teaspoon turmeric powder

2 teaspoon coriander powder

1 teaspoon chili powder

1 tablespoon thick tamarind pulp

salt, to taste

water, needed for the gravy

METHOD

Make the tamarind pulp by soaking a lemon sized ball of tamarind in hot water for 10minutes. Squeeze out the pulp and set aside.

Heat oil in a heavy bottomed pan and add the mustard seeds, once it splutters add the fenugreek seeds and curry leaves and then add the onions and garlic to it.

Saute the onions until they start to soften,now add the tomatoes and sauce till tomatoes are soft and mushy.

Throw in the spice powders and mix well.

Add the diced eggplant along with the chickpeas and mix well to incorporate.

Now, add the tamarind pulp along with salt and water, mix well and let it come to a boil. Cover with lid and let it cook on medium flame for about 15 minutes or until the eggplant is cooked through.

To make the coconut paste, add the coconut and fennel seeds along with enough water to make a paste into a blender, blend to a paste and add it to the gravy.

Check for salt and it to a boil for 5 minutes or until the gravy thickens, remove from heat.

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NOTES

Using black chickpeas is totally optional and you can make the same gravy just with eggplants.
Adding some boiled peanuts instead of chickpeas will also taste great.
Adjust the spice powders according to your taste, the amount i have given will make a medium spicy gravy.
Coconut paste is totally optional, but if you want a good thick consistency then i will recommend adding it.
The gravy goes well with hot rice and chapati and dosa.
Adjust the level of tamarind according to your taste, mine will be not be so tangy so i added a lemon sized.

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Chickpea Quinoa Soup with Kale and Spinach

noreply@blogger.com (sathya) — Fri, 08 Jan 2016 01:14:00 +0000

Happy New Year everyone! Hope you all had a wonderful celebration. 2015 was a great year for me and my family and iam looking forward to a fantastic 2016. Iam not good at keeping up the resolutions so i do not make any, but this year was an exception though. I made an resolution to keep Appetite Treats more active and running, So Iam really excited to be sharing some healthy and interesting recipes through out this year. Also i wanted to thank all my readers and blogger friends for your continuous support and affection even though i was MIA for a long time.

I wanted to start this year by sharing a healthy and hearty soup perfect for this cold weather. The main star of this soup is the chickpeas which is packed with all kinds of nutrients needed for the body.It is so rich and fulfilling and loaded with all kinds of good stuff like quinoa, kale and spinach. Its healthy, hearty and a wonderful comfort food, what more do you need in a soup?

This soup is so easy to make and makes a great one pot meal. I have used black chickpeas(also known as kala channa) in this recipe which has a slightly nutty taste to it than the white one, and also considered to have more nutrient content. But You could also use the white variety if you prefer. Another great thing about this soup is it requires very little prepping just for cooking the chickpeas, if you use the canned ones that work is already done for you and all you have to do is just drop everything into the pot and let it simmer away and your soup is done!

The recipe i have given generously feeds 5-6 people, if you are small family then it would make great leftovers. Just freeze them into individual portions and you are good for a busy night dinner.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Chickpea Quinoa Soup with Kale and Spinach

By Sathya Sankar
Serves 5-6 people

INGREDIENTS

1 tablespoon olive oil

1 large onion, diced

3 cloves of garlic, finley chopped

1-inch piece of ginger, finely chopped

1 medium tomato, diced

2 cups cooked black chickpea (see notes below for cooking instructions)

1/2 cup quinoa, washed and drained

1 cup fresh kale, stems removed and chopped

2 cups fresh spinach

4 cups vegetable stock or chicken stock

2 cups reserved cooking water from chickpea

1 teaspoon chili powder or paprika

1/4 cup fresh cilantro, chopped

salt and pepper to taste

METHOD

Heat oil in a large pot over medium heat. Add the onions,garlic and ginger and saute for 5 minutes or until the onions turn clear and soft.

Add the diced tomatoes and sauce until they turn soft and mushy.

Now add the kale and the quinoa and continue sautéing for 5-7 minutes until the kale starts to wilt.

At this point, add the vegetable broth, reserved water form the chickpea, salt, pepper and paprika. Mix well, reduce the heat to simmer and let it cook for 20-30 minutes, until the quinoa is soft and tender.

Add the chickpeas along with spinach and cilantro, continue to cook for another 10 minutes. Turn off the heat and check for seasoning before serving.

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NOTES

Wash and soak the chickpeas in warm water overnight. In a pressure cooker, add the chickpeas along with the soaking liquid and salt, the water level should be two inch above the surface of the chickpeas. Pressure cook for 4-5 whistles. Do not drain the liquid.
If you do not have a pressure cooker, bring water to boil in a large pot, add the chickpeas along with salt. Reduce the heat to medium, cover the pot with a lid and let ti cook for about 30-45 minutes or until the chickpeas are soft and when pressed between two fingers.
Leftovers can be kept refrigerated for up to 3days and freezed for up to a month.

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Chocolate Fruit Cake Truffles

noreply@blogger.com (sathya) — Thu, 31 Dec 2015 20:05:00 +0000

WISHING EVERYONE A VERY HAPPY AND PROSPEROUS NEW YEAR!

Chocolate Fruit cake truffles are wonderful treats to serve in a party. Made with left over fruit cake from christmas, these decadent truffles are an ideal treat to serve your guests. Its not too late, make these for your new years eve party and impress your guests.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

STEP BY STEP INSTRUCTIONS:

Heat the cream and pour over the chocolate.

Mix well until the chocolate is melted and smooth.

Add in the fruit cake crumbs and mix well until incorporated.Refrigerate the mixture.

Roll the mixture into balls about a tablespoon full.

Toss it in the cocoa powder, desiccated coconut, sprinkles or crushed almond. Refrigerate for 30 minutes until firm.

CHOCOLATE FRUIT CAKE TRUFFLES

By Sathya Sankar
Makes about 15 truffles

INGREDIENTS

2 slices of fruit cake to make 1/2 cup of crumbs

1/4 cup dark chocolate morsels

1/4 cup semi sweet chocolate morsels

1/2 cup heavy cream

TO COAT THE TRUFFLES

color sprinkles

desiccated coconut

cocoa powder

crushed almonds

METHOD

Using the food processor or your hands crumble the fruit cake into fine crumbs.

Place the chocolate morsels into a mixing bowl.

In a microwave safe bowl, heat the cream for 40 seconds on medium-high.

Pour the heated cream over the chocolate and stir well until all the chocolate is melted and mixed well.

Add in the crumbled fruit cake and mix well without any big lumps.

Cover the mixture with a plastic wrap and refrigerate for 30 minutes or until the chocolate is set.

Line a baking tray with parchment and set aside.

Remove the chocolate mixture from the fridge. Using a Tablespoon measure, roll the mixture into balls and place on the lined baking tray. Repeat with the remaining mixture.

Now toss each balls in sprinkles, desiccated coconut, cocoa powder or crushed almonds.

Refrigerate the truffles for 30 minutes or until firm and enjoy!

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NOTES

Instead of using dark chocolate, you can use all semi sweet chocolate.
You can also coat the balls in melted chocolate to make a hard shell.
If the balls stick to your hands while rolling, just dip your hands in water and then roll.

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Vanilla Spritz Cookies | Christmas Cookies

noreply@blogger.com (sathya) — Thu, 24 Dec 2015 21:22:00 +0000

"May all your dreams for the coming year be fulfilled and may you find joy and love. Wishing everyone a Merry Christmas!"

Spritz cookies are the classic holiday cookies made mostly during christmas. These are the best buttery, melt-in your mouth cookies perfect for the holiday party. They are so easy to make with just simple basic ingredients. These cookies are fun to make and would make a great holiday gift. You will need cookie press to make them pretty and festive.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

VANILLA SPRITZ COOKIES

By Sathya Sankar
Makes 12 Dozen Cookies

INGREDIENTS

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1/2 teaspoon salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

4 cups all-purpose flour

few drops of food coloring, optional

METHOD

Preheat the oven to 400°F.

In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy.

Add vanilla and eggs one at a time, continuously beating.

Gradually add flour, beating until well incorporated.

Divide the dough into portions and mix in the desired colors.

Place the dough i cookie press with desired disk. Press the dough out onto an uncreased baking sheet.

Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Let the cookies rest in baking tray for few minutes and then transfer them to wire rack to completely cool.

Store in an air tight container.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

NOTES

Recipe adapted from Oxo cookie press booklet.
If you don't own a cookie press, just place the dough into a piping bag and pipe a rosette or a swirl.
Don't ever line the cookie sheet or baking tray with parchment or grease it with cooking spray. The cookies will speed and won't hold their shape. The baking tray should be uncreased.
Use a gel food coloring to color the dough.
You can add festive sprinkles or sugar pearls on the pressed dough before baking.
Dough can be prepared with several variations like adding orange zest, lemon extract etc.

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Rich Fruit Cake | Traditional Christmas Fruit Cake Recipe

noreply@blogger.com (sathya) — Mon, 21 Dec 2015 22:18:00 +0000

Christmas is around the corner and no christmas celebration is complete without a fruit cake. Fruit cakes are usually made well in advance and they are fed with alcohol to mature. This enhances the flavor of the cake.

Made with dried fruits soaked in brandy and spruced up with spices, this cake is rich, moist and sinfully delectable.

Iam not a great fan of the candied fruits in the cake, so i used dried fruits which plumps up when fed with brandy and give s wonderful bite to the cake. Feeding the cake with alcohol keeps the cake moist and also gives it a long shelf life.

Making the fruit cake is pretty easy but the baking time is long. It takes a little longer to prepare than the simple cakes and also take a few hours to cook because the cake is baked at the low temperature which ensures an even baking.

Here is another fruit cake that i made few years back Butterless Rum Fruit Cake.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

RICH FRUIT CAKE

By Sathya Sankar
Preparation time 40 minutes
Cooking time 3 hours 30 minutes
Makes 1 9-inch cake

INGREDIENTS

250 g unsalted butter, softened

230 g soft brown sugar

2 teaspoons finely grated orange zest

2 teaspoons finely grated lemon zest

4 eggs, at room temperature

250 g all-purpose flour

60 g self-raising flour

FOR FRUIT MINCE

800g sultanas (golden raisins)

320 g raisins, chopped

185 g currants

155 g dried cherries, quartered

250 g pitted prunes

250 g dried apricots, chopped

250 ml brandy

55 g soft brown sugar

80 g sweet orange marmelade

1 tablespoon cocoa powder

1/2 tablespoon ground cinnamon

1 teaspoon ground ginger

1teaspoon mixed spice

METHOD

Preheat the oven to 300°F.

Grease and line a 9 inch round or square cake tin. (How to line a cake tin, see notes below)

To make the fruit mince, combine all the ingredients in a bowl and set aside.

In a large mixing bowl,using a stand mixer attached with a paddle attachment or an electric beater, beat the butter, soft brown sugar and orange and lemon zests until just combined.

Add the eggs, one at a time, beating well after each addition.

Stir in half of the soaked fruit mixture alternating with the all-purpose flour and self-raising flour, beating well after each addition, until the fruit mixture and the flours are well combined.

Spread the batter evenly into the tin and tap the tin on a flat surface to remove any air bubbles. Dip your fingers in water and level the surface.

Decorate the top of the cake with whole blanched almonds or silvered almonds.

Bake the cake in an 300°F oven for 3-31/2 hours, or until a skewer inserted comes clean.

Cover the top of the cake with parchment paper, seal firmly with foil, then wrap the cake and tin in a clean tea towel and leave it to cool.

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NOTES

How to line a cake tin:
Refer the link for more detailed instructions.

Lightly grease the cake tin. Fruit cakes need a double layer of baking paper for the collar and base. Cut two circles of baking paper, using the base as a guide.
To make the collar, cut a double strip of baking paper long enough to fit around the outside of the tin and tall enough to extend above the top of the tin (2inch).
Fold a 2cm deep cuff along the length of the strip, then make diagonal cuts up to the fold line about 1 cm apart.
Fit in the tin, with the cuts on the base, pressing them out at right angles so they sit flat around the base. Place the circles over the cuts.

The fruits can be soaked in brandy few weeks in advance.
Oven times vary, so check the cake 20 minutes before the specified time, if it is cooked a skewer should come out clean when inserted into the centre.
IF the cake starts to brown before it is cooked, cover it loosely with foil.
Fruit cake improve if kept for a few weeks wrapped in baking paper and foil or kept in an airtight container before decorating or cutting.
United fruit cakes can be refrigerated for up to 3 months.

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Quinoa Coconut Flour Chocolate Chip Cookies (Gluten Free)

noreply@blogger.com (sathya) — Wed, 16 Dec 2015 00:44:00 +0000

Iam not a fan of chocolate chip cookies or any other cookies for that matter, but i instantly fell in love with these quinoa coconut flour cookies after i tasted them. These cookies are so moist and chocolatey and the quinoa gives a nice nutty bite to them.

The original recipe calls for coconut sugar, since i didn't have any i substituted with light brown sugar still making them gluten free. If you are looking to make these paleo then leave out the quinoa and make them with the rest of the ingredients.Try using organic ingredients and you will have the best tasting cookies ever!

Iam planning on making these cookies again for my daughter's school cookie swap for the teachers and iam sure these cookies will make a great gift for this christmas.So iam on a baking spree this week and have some wonderful cakes and cookie posts lined up, so stay tuned! Until then enjoy these amazing cookies..

If you make these cookies, be sure to tag #appetitetreats on Instagram. I would love to see your creations!

QUINOA COCONUT FLOUR CHOCOLATE CHIP COOKIES

By Sathya Sankar
Yields:20-24 Cookies

INGREDIENTS

1/4 cup coconut flour

1/2 cup cooked quinoa

1/2 cup light brown sugar

2 eggs

3/4 cup unsalted creamy almond butter

3 tablespoon coconut oil,melted

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi sweet chocolate chip

METHOD

TO COOK QUINOA

1/2 cup uncooked quinoa

1 cup water

Place the quinoa in a mesh strainer and wash throughly under cold water.

In a medium sauce pan add the quinoa and water and bring to a boil.

Lower the heat, cover and cook for 15 to 20 minutes until all the water is absorbed and quinoa is cooked through.

Fluff it with a fork, let it cool down.

Measure 1/2 cup and set aside.

TO MAKE THE COOKIE DOUGH

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.

In a bowl of stand mixer fitted with a paddle attachment, add in the almond butter, brown sugar and coconut oil. Beat in a medium speed until everything is well mixed.

Add in the eggs and beat for a minute.

Now add in the coconut flour, baking soda and salt.Mix well until the dough is formed.

Reduce the speed to low and mix in the quinoa and beat well until it is incorporated.

Fold in the chocolate chips.

Scoop one tablespoon of the dough at a time and place in the parchment paper lined baking tray about 1-inch apart.

Bake for 12 to 15 minutes or until the cookies turn brown on the edges. Cool them on the baking tray for 5 minutes and transfer them to a cooling rack.

Repeat with the remaining dough.

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NOTES

Recipe adapted from Ambitious Kitchen
You can substitute almond flour instead of coconut flour.
Substitute brown sugar with coconut sugar and leave out the quinoa to make them paleo.
My cookies were a little bit less sweet, so you can adjust the quantity of the sugar to make it more sweeter.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

Baked Chicken Meatballs

noreply@blogger.com (sathya) — Tue, 08 Dec 2015 00:11:00 +0000

The days are getting much colder now and my family always looks forward for warm, comforting food. Dinner is the only time when everybody gets to gather around and have meal as a family. So i always plan to cook something simple and most importantly comforting.

These Chicken Meatballs are so moist, flavorful and easy to make. You can just mix all the ingredients together, roll them and bake them and the best part of all, you can have these on your dinner table in less than 30minutes.

They would be great over pasta, mixed with marinara sauce as an appetizer or on their own, i served these meatballs over some spaghetti tossed in olive oil and some garlic.

BAKED CHICKEN MEATBALLS
By Sathya Sankar
Yields:20-22 meatballs

INGREDIENTS

1 lbs ground chicken

1/4 cup italian style bread crumbs

1/4 cup onions, chopped finley

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoon fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper, crushed

3 tablespoon ketchup

METHOD

Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.

In a large bowl add all the ingredients and mix with your hands until everything is combined.

Roll the mixture into balls about one tablespoon each and place in the lined baking sheet 1/2inch apart.

Bake in the preheated oven for about 15 to 20 minutes or until the meat balls are cooked through.

Serve immediately!

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NOTES

The meatballs can be prepped ahead of time and stored in the refrigerator until ready to be baked.

If you like the meatballs nice and browned, place them under the broiler for few minutes after they are baked.

If you prefer cheese, you can add 1/4 cup of freshly grated parmesan.

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Vanilla Cupcakes - Recipe for a perfect moist and fluffy cupcakes

noreply@blogger.com (sathya) — Mon, 23 Nov 2015 19:38:00 +0000

I made 3 batches of these cupcakes for my husband's birthday which was in october. The cupcakes were so light and fluffy and turned out perfect everytime i baked. I used Italian Meringue Buttercream to ice the cupcakes but they were wonderful without the icing too.

This is one of the fool proof recipe i use even for layered cakes and they withhold the fondant decorations very well. The recipe calls for Self-rising flour which already has leavening agent in it which produces the light and fluffy texture for the cakes.

VANILLA CUPCAKE
By Sathya Sankar
Makes 12 Cupcakes

INGREDIENTS

150g Unsalted butter, softened

150g Caster sugar

150g Self-raising flour, sifted

3 Large eggs, room temperature

1 teaspoon vanilla extract

METHOD

Preheat oven to 315°F. Line the muffin tin with paper liners.

In a bowl of electric mixer fitted with paddle attachment, beat butter and sugar in medium speed until they are light and fluffy.

Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl in between.

Reduce the speed to low and add the flour and vanilla, beat until just combined.

Fill each muffin case about two-thirds full. Bake for around 20 minutes until they bounce back on touch.

Leave to cool for few minutes and then turn out on a wire rack.

Decorate your cupcakes with desired frosting and enjoy!

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Appetite Treats.

NOTES

This cake recipe will work well for a 6inch round cake, baked for about 45 to 50 minutes.
You can also use this cake as a base for fondant and buttercream cakes.
Self-rising flour already has leavening agent added to it. So i did not add baking powder to the recipe.
If you do not have self-rising flour, just combine 1 cup all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt and mix well.

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Chettinad Egg Curry | A rich and aromatic curry made with freshly ground spices

noreply@blogger.com (sathya) — Tue, 17 Nov 2015 16:30:00 +0000

I have always liked chettinad cuisine for its spiciest curries made with freshly ground masalas. This egg is curry is one among them and the freshly ground spices makes the curry very aromatic. There are so many other versions of chettinad egg curry but most of them are prepared using more or less with the same basic spices.

Egg curry is one of the easiest, when you are left with no options on what to make for lunch or dinner.It goes well with rice or roti.

CHETTINAD EGG CURRY
By Sathya Sankar
Serves 4

INGREDIENTS

4 medium sized eggs

2 small tomatoes pureed or 2 tablespoons tomato paste

1 large onion, chopped

a sprig of curry leaf

1 green chili

2 garlic cloves, crushed

1 tablespoon oil

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon mustard seeds

2 no green cardamom pods

salt, to taste

INGREDIENTS TO DRY ROAST & GRIND

2 tablespoon coriander seeds

1 teaspoon cumin seeds

3 no dry red chili

1-inch piece cinnamon stick

1 teaspoon fennel seeds

3 tablespoon grated coconut

METHOD

Place eggs in a pan and cover with cold water, eggs should be immersed completely in water. Bring the water to a rapid boil, then immediately remove from heat, cover and let it rest for exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with cold water and allow to stand another 5-10 minutes. Peel the shells and make a small slit lengthwise and keep aside.

In a pan on medium heat dry roast the spices given under TO ROAST & GRIND until the spices are lightly toasted, add the coconut at last, mix well and remove from heat. Once the mixture cools down, grind them into a fine paste by adding water.

Heat oil in a pan over medium heat. When oil is hot, add the mustard seeds and wait for it to splutter, add the cardamom pods, bayleaf and crushed garlic, stir gently.

Add in the onions, curry leaves and green chili. Salute until the onions are soft and fully cooked.

Add the ground paste along with turmeric powder and chill powder. Mix well and cook until the masala releases oil on the sides of the pan.

Add the tomato paste and cook for few minutes. Add water and salt, mix well. Cover with a lid and let the mixture boil for 5 minutes. After 5 minutes, add in the eggs. Check for salt.

Leave the lid open and let the curry boil for few minutes until it thickens to desired consistency. Garnish with coriander leaves and serve over rice.

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NOTES

The amount of dry chili and chili powder given can be adjusted according to the spice level you prefer.
I haven't specified the amount of water for the curry. It depends on how thick you want the curry to be, so add it to your preference.

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Kaju Katli - An Indian sweet made with Cashews

noreply@blogger.com (sathya) — Tue, 10 Nov 2015 06:12:00 +0000

Kaju Katli is a popular indian sweet similar to a burfi which is made with cashews and sugar. Diwali is here and my blogger dashboard if filled with all kinds of delicious sweets from the wonderful bloggers around the world. With all that inspiration, i decided to make kaju katli for this year's diwali.

The one time i made it was a total disaster and never ever thought of making it again. But some how pulled up all the courage and made it perfectly this time. Well, you really don't need courage to make it but all you need is to follow some important tips while making it.

Let's get started on making kaju katli.

KAJU KATLI
By Sathya Sankar
Makes about 15-18 pieces

INGREDIENTS

1 cup raw cashews

1/2 cup sugar

4 tablespoons water

1 table spoon ghee

1/4 teaspoon rose essence (optional)

METHOD

Place the cashews in a mixer or a spice grinder and process into a fine powder. Do not over do it, otherwise the cashews will release oil and turn to a paste.

Place the sugar, water and rose essence in a non-stick pan and let the sugar dissolve completely and comes to a boil.

Check for one string consistency, you can do this by stretching the sugar syrup between your thumb and index finger and a single string is formed.

Once the consistency is reached, add the the powdered cashews and stir constantly on a low flame. Keep stirring until the mixture forms a thick mass at this moment just add ghee and mix, you can see the mixture starts leaving the pan.Switch of the flame.

Immediately transfer the mixture onto a greased plate and let it cool down warm enough to touch. Grease your hands with little ghee and knead the mixture for about 2 minutes. When you feel the mixture to be dry just add few drops of water and knead to smooth dough

At this point the dough should be very smooth and not grainy.

Place the dough between two sheets of parchment paper when still warm and roll it into 1/4inch thick. Let it rest and cool down.

Now cut them into desired shapes and enjoy!

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to

Appetite Treats.

NOTES

If you have refrigerated the cashews, make sure you take them out and leave it in room temperature a day before.
The mixer jar used in griding the cashews must be dry.
The consistency of the sugar syrup should just reach one string consistency and leaving the sugar syrup boiling for more than a minute after that may result in crystalized cashew mixture and not smooth.
Adding rose essence is totally optional.
If the mixture looks all lumpy and grainy in the beginning, don't worry it will come alright when keep stirring. You can add edible silver sheet to make it look fancy.

HAPPY DIWALI EVERYONE!

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Rava Kesari | Indian Sweet made with Semolina

noreply@blogger.com (sathya) — Fri, 06 Nov 2015 01:12:00 +0000

Diwali is one of those festival which brings all the child hood memories back. As a kid, i have always enjoyed the process of preparing for this festival, being it from buying new clothes, crackers and to choosing what kind of sweets to be prepared at home, it had always been fun.

To keep up the tradition and bring the festive mood in the house, i made a simple and quick sweet for this Diwali.

Rava Kesari is one of the most popular sweet prepared in every household for any occasion. It is just made with only three ingredient, Rava, sugar and ghee and you can’t go wrong with that. Being said, there are few tricks to get it done in right consistency. The right amount of sugar and ghee gives you a very soft, melt-in-your mouth consistency keasri.

RAVA KESARI
By Sathya Sankar
Serves 4

INGREDIENTS

1/2 cup rava / semolina / sooji

1/2 - 3/4 cup granulated white sugar

1/4 cup ghee

2 1/2 cups water

1 teaspoon cardamom powder

few drops of yellow food coloring

a handful of broken cashews

METHOD

Heat the ghee in a non-stick pan on medium flame. Add the broken cashews and roast them until golden. Remove few pieces and set aside for garnish.

To the remaining ghee and roasted cashews add the rava and mix well. Keep stirring the rava until it is well roasted and slightly golden.

Add the sugar to rava mixture and mix well.Add in the water , food coloring and cardamom powder and stir gently, at this stage the mixture will get all bubbly, be careful as the mixture will splutter.

Once the mixture thickens and starts to leave the sides of the pan, put a lid on top and reduce the flame to low.Let it cook for 2-3 minutes. Switch off the flame.

TO SET KESARI IN MOULDS

Grease the moulds with ghee and place a roasted cashew in the center.

Scoop the kesari and fill the moulds by gently pressing it on sides.

Leave the moulds to come to room temperature. Invert it into a serving plate and enjoy!

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to

Appetite Treats.

NOTES

The amount of water you add is very important to get the smooth consistency.
To prevent lumps, add the sugar to the rava before adding water. Using fresh and homemade ghee gives a wonderful aroma and taste to the kesari.
Using food coloring is optional but traditionally kesari will be in orange color.
kesari can also be served as it is instead of setting in moulds.

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Candy Corn Sugar Cookies | Halloween Treats

noreply@blogger.com (sathya) — Fri, 30 Oct 2015 15:08:00 +0000

Candy Corn Sugar cookies are nothing but basic ice box cookies that are colored like candy corn. I made these for a halloween party at my daughters school and the kids loved it. The cookie dough can be prepared in advance and refrigerated so you can slice and bake them whenever needed.

You can customize these cookies with different colors and flavorings according to the party theme and it will also be a fun baking project to do with kids.

I flavored my cookies with orange extract for the orange layer and lemon extract for the yellow layer and vanilla for the white layer. You could also use orange zest and lemon zest as flavorings.

Make these cookies for halloween and impress your guests. Happy Trick Or Treating!

CANDY CORN SUGAR COOKIES

By Sathya Sankar
Makes About 60 cookies
Cookie Design inspiration from Pinterest

INGREDIENTS FOR WHITE DOUGH

180 g unsalted butter, softened

185 g granulated sugar

280 g plain all-purpose flour

1 teaspoon baking powder

1 egg

1 teaspoon vanilla extract

METHOD

Sift together flour and baking powder.

In a large bowl, using a hand mixer or a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla extract and egg. Beat on high speed scraping down the sides and bottom of the bowl until combined.

Turning the mixer to low speed, add half of the flour and baking powder mixture and beat until combined. Add in the remaining flour mixture and beat until everything is combined to a soft dough,

Then divide the dough into three portions.

Place one portion of the dough in between two sheets of parchment paper and roll it into a square, and chill in the refrigerator for one hour, this is for the white portion of the cookie.

INGREDIENTS FOR ORANGE DOUGH

one portion of white cookie dough

orange food coloring

orange extract or orange zest

METHOD

Add the orange food coloring and orange extract to the dough and knead until the desired color is reached.

Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the orange portion of the cookie.

INGREDIENTS FOR YELLOW DOUGH

one portion of white cookie dough

yellow food coloring

lemon extract or lemon zest

METHOD

Add the yellow food coloring and lemon extract to the dough and knead until the desired color is reached.

Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the yellow portion of the cookie.

ASSEMBLING THE DOUGH

Once chilled, remove the dough from the fridge peel of the parchment and cut each square in half.

Place each of the white portion of the dough between two sheets of parchment paper and roll into a 1/4 inch thick rectangle, return it back to the refrigerator . Now roll the orange dough and yellow dough each into two rectangles of 1/4 in ch thick, return back to the refrigerator. Let the dough chill for 30 minutes.

Remove the dough from the fridge, peel of the parchment paper and stack the layers. Place the yellow layer at the bottom, orange layer on top of yellow layer and white layer on top of the orange layer. Press the layers together very gently and trim the edges.

Now roll the layers, starting from the shorter side of the rectangle to form a tight log. cover the logs with parchment paper and refrigerate the logs for atleast 2-3 hours or until firm enough to slice ( you will now have two logs).

Preheat oven to 350°F. Line two baking sheets with parchment paper and keep aside.

Remove the logs from the fridge and slice into 1/4 inch thick rounds. Arrange them on the baking sheet about 2 inches apart as the cookies expand when they bake.

Bake the cookies for about 10-12 minutes until golden. Allow to cool on the rack for 3 minutes and then transfer to a wire rack, once cold store it in a airtight container.

All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to

Appetite Treats.

NOTES

Before slicing the cookies to bake, roll the logs gently on the counter to prevent them from forming a flat bottom. ( my cookies turned out with a flat bottom )

Instead of making them into pinwheel cookies, you could also make individual shaped cookies. Just roll each layer into 1/2 inch thick and cut out shapes using a cookie cutter.

The dough can be made and chilled well ahead of time.

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