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Friday, 24 May 2013

GINGER CHICKEN



































 

































Ingredients:
chicken pieces-8 medium size
ginger garlic paste- 4 tbsp
chilli powder- 1 tsp
coriander powder- 1tsp
turmeric powder- 1 tsp
cumin powder- 1 tsp
yoghurt- 2 tbsp
oil- 2 tbsp
onion-  1 big, chopped finely
ginger- 2 tbsp, slivered
green chillies chopped- 2 tbsp
tomatoes- peeled and chopped finely- 1 3/4 cup
garam masala- 1 tsp
milk- 1/2 cup
cream- 1/4 cup
Preparation:
marinate the chicken pieces with ginger garlic paste, yoghurt, chilli poeder, coriander, cumin and turmeric powder for 10 minutes.
Heat a pan with oil, fry onions till golden brown, stirring frequently. add ginger, green chillies and marinated chicken. Cook uncovered for 15 minutes, stirring occassionally. Add tomatoes and garam masala and close the lid of the pan... cook for about 10 minutes or till the chicken pieces are tender. Stir in the milk and cook for about 5 minutes. finally add cream , mix and off the flame. (do not over cook once the cream is added).
Garnissh with slivered ginger and coriander leaves.


Monday, 20 May 2013

carrot laddoo

First of all, sorry for coming up with something sweet again... Yeasterday when I came to see one of our fellow blogger's blog, the big sweet tooth, it stuck me that my blog's name should have been this.... I really have cravings for sweets.....
I donno why, morning I woke up with the idea of making this ladoo... I dont know how all of a sudden it came into my thought... Also I had these carrots sleeping in my fridge, so thought, why not give it a try. I wont say, it demands a very good creative brain to come up with this recipe... Anyways, its simple and tasty in its own way... When I told my husband, that this was my own idea, he commented, "finally your brain started working :P"... twing... Anyways for a frank commentor like him, it impressed him a lot...
this recipe is a alot simple to make, except that it requires carrots to be chopped very finely, which requires a lot of effort and time if done manually... however if done in a food processor its really a time saver. Also, since I dint have condensed milk readily available, I made it with milk.. It was slightly looser than the readymade one, but tasted exactly the same... I used about 1 cup of condensed milk(the one which I made)... and added about 3 tbps of extra sugar to the recipe to make it more sweet... but I guess if you are using the readymade one, there is no need of extra sugar....

Ingredients: (makes 26)
  • carrot chopped very finely- 2 cups
  • dessicated coconut- 1 1/2 cups
  • condensed milk-1/2 to 3/4 tin
  • rose water- 2 tbsp
  • cardamom powder- 1 tsp
  • sugar- only if you want add according to your taste
  • ghee or unsalted butter- 2 tbsp
  • chopped almonds to garnish
Preparation:
Heat a deep bottomed pan on medium low flame, add ghee or unsalted butter, saute the carrots in the ghee for about 5-10 minutes constantly. Add half quantity of condensed milk and let the carrots cook in it. Add cardamom powder and dessicated coconut and mix very well. to this add remaining condensed milk(add more if the above mentioned quantity is less) and rose water. The codensed milk quantity should be enough to mix all tha carrots and coconut. Once all the condensed milk is absorbed well into the carrot and coconut off the flame... add some of the chopped almonds into it. reserve some for final garnishing.
cool the mixture slightly. grease your palm with butter or ghee and make small balls out of the carrot. put some chopped almonds on top and its ready to eat...
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration
 

PRAWNS BIRIYANI

For us Friday is the biriyani day of the week.. Now that my mum is also settled here, Iam always her uninvited guest of Friday. I and my hubby have lunch at her home, cant tell u people how much we enjoy it... So since she is here, I dont cook biriyanis any more... actually I dont bother to take the effort as Iam so lazy and also if its readily available for you, the homemade. the most delcious Biriyani then why bother to make a mess...

For me preparing Biriyani is the easier option than any other filling and tasty lunch. While preparing any vegetable curry like sambar is the toughest thing for me.. cutting whole lot of vegetables, boiling it and the long process that follows it..
This monday I was really craving for biriyani and I thought why not?
My husband would be the happiest person in the world, If he was fed with biriyani 365 days of a year...
 
 Ingredients:
For masala:
  • Prawns -15(marinated in 2 tbsp chilly powder, 1/4 tsp turmeric powder and salt) 
  • Onion- 3 medium
  • tomato- 2 small
  • ginger garlic paste- 2-3 tsp
  • chilly(green)- 5(minced)
  • turmeric powder- 1/4 tsp
  • garammasala powder- 2 tsp
  • coriander leaves
  • salt
  • cardamom(green)- 2
  • cloves- 2
  • cinnamon- 1 inch stick
  • oil
For rice:
  • jeerakasala rice/basmati rice- 2 cups
  • water- 4 cups(depending on the rice)
  • ghee-2-3 tbsp
  • onion- 1/2
  • cinnamon- 1 inch stick
  • cardamom- 2
  • cloves- 2
For assembling:
  • onion -1 big (roasted in oil until golden brown)
  • cashew nuts -6-7
  • raisins - 6-7
  • coriander leaves- chopped
  • garammasala powder- for sprinkling
  • rose water- for sprinkling
Preparation:
For masala:
fry prawns in oil(shallow fry is enough). Take the prawns off and in same oil splutter cardamom cloves and cinnamon. Add onions and saute till translucent. Add ginger garlic paste and green chilly. add tomatoes chopped finely.. saute till the whole masala is brown in colour at the same time taking care not to burn it.  Add in the spice powders and prawns. Add some coriander leaves... Take off from heat..
For rice:
In a deep bottomed pan, heat ghee. Splutter cinnamon, cloves, cardamom and bayleaf. add onion and saute for a while. Then add the rice and saute for 5 minutes. Add hot water and salt. Keep on low flame and keep the lid closed..cook till all the water is absorbed and the rice is cooked.
Assembling:
divide the rice into 3 parts.. Into a greased pan, add 1/3 of rice. Sprinkle some garam masala powder, coriander leaves and very little rose water. Add half of the masala( u can vary the amount according to ur taste). add the second part of rice and repeat garammasala, coriander leaves and rose water. Add the final part of rice and sctter some roasted onions, cashews, coriander leaves and garam masala powder. 
cover the pan with a foil from top and place the lid on top of it. Put on dum for 15-20 minutes on very low flame. Serve hot.

MILK PEDA



























I found this recipe from a pacebook food page Bennu's cookomania, it looked so yummy that I couldnt stop myself from making it.... afterall all recipes and clicks of her looks so very yummy and delicious that you crave to make it the very instant you see it.. I prepared this recipe of hers as a token of love for her and took picture and mailed it to her.
 Also am very crazy about pedas.. I love the chewy fudgy thing about pedas and in India its not easy to find most delicious pedas in every bakery.... This is a homemade version of pedas... try it at home...
MILK PEDA....
Ingredients:
  • Butter - 50g
  • Milk pwd - 1 cup
  • Condensed milk - 1/4 - 1/2 tin (i used just 1/4 tin)
  • Pistachios - to garnish
Preparation:
1.Melt butter.
  
2.Add condensed milk & milk pwd. Mix it well very carefully so that no lumps are formed.
 3.Heat this mixture on low heat for 2 min stirring constantly..(use non stick pan so that it wont get burnt)
  
  
4.Remove the mixture from fire & mix well.
 
5.Repeat 3rd & 4th steps twice.(by doing this the mixture will not get burnt & also the raw taste of milk pwd will go).
 
6.When the mixture gets thick & starts leaving the sides of pan remove from fire & keep it aside.
 
7.Make small balls out of this mixture flatten it & garnish it with sliced pistachios.
 
 

CINNAMON STICKS


Every time I oass through my recipe book, I see this recipe and turn over the page without giving it much attention... The name and the recipe never appealed to me and thought it wasnt worth much the effort... Yesterday I was craving for a teatime snack and was wondering what to prepare... I wanted something sweet and something baked... Baking is my favourite pass time... But nowadays due to ma busy schedule coz of kids, I dont get much pass time... But even then somehow I managed time to bake..
 

Once I started preparing this dish, I realised that it did not require much work as I thought.. also it worth the little bit of effort it took..
It requires kneading of the dough, then keeping it for about  an hour to rise and then rolling and cutting into square peices... And then sprinkling of some spice and sugar.. But believe me, its not complicated as it sounds... And then I mst say, I fell in love with the beautiful aroma of cinnamon... Its not that I never smelled cinnamon, but I never had it powdered seperately... The aroma, its so romantic.. next time onwards I'll have a pinch of it in all my drinks...

Ingredients:
For the dough:
  • flour- 4 1/2 cups 
  • yeast- 2 tsp
  • baking powder-1/2 tsp
  • baking soda-1/2 tsp
  • sugar- 1/2 cup
  • salt-1/4 tsp
  • milk- 2 cup
  • vegetable oil- 1/2 cup
For sprinkling:
  • butter- one small stick
  • cinnamon powder- 4 tbsp
  • sugar- 1 1/2 cup
  • condensed milk-2 tin
Preparation:
In a bowl mix all the dry ingredients of the dough. add warm milk and vegetable oil to the dry ingredients little by little and knead it for 5 minutes or until it forms a smooth pliable dough.
cover it in plastic and let it rest for an hour.
Now roll the dough into rectangular shape with 1/2 inch thickness and brush with butter on top. Sprinkle cinnamon powder and sugar. Cut into 1 inch squares and place on a baking sheet.. Cover with a clean towel and let it rest for another 15 minutes. Meanwhile, preheat the oven to 200 C.
Place the baking tray with the sticks inthe oven and bake for 15 minutes.
Line the muffin pans with muffin cases and arrange these sticks with three sticks per case. Pour condensed milk over sticks and bake for another 6 minutes.
 

Friday, 17 May 2013

MINI CHEESE CAKE

Cheese cakes are one of my favourites... I love the sweet cheesy taste along with a bit of saltiness of digestive biscuits. I wanted this to be served seperately and decided to make in muffin moulds. It was bit time consuming as I had to line it with cling film so that I can unmould easily. But I was happy  the tiny image of cheese cake.
I found this recipe from nigella lawsons page and Immaediatly rushed to the kitchen as all the ingredients were readily available and it was simply easy to make. All you need is patience to let it sit in the fridge for about 4 hours to hold shape.
Ingredients:
  • digestive biscuits
  • butter unsalted
  • cream cheese at room temprature- 300 gms
  • double cream- 250 mls cold
  • icing sugar- 60 gms
  • lime juice- 1/2 tsp
  • vanilla essence- 1 tsp
Preparation:
In a food processor powder the biscuits along with butter.
spread this mixture onto a springform pan and spread the mixture evenly and flatten using your palm.
freeze for 10 mins, mean while, whip the cream along with icing sugar until stiff and form peaks. add in vanilla essence and squeeze 1/2 tsp lime. In a bowl simply stir the cheese very lightly. Fold this cheese into the cream and fold the mixture gently. Spoon the mixture over biscuit layer and refrigerate for 4 hours.. If you want you can treat yourself with your favourite topping.
 

Wednesday, 8 May 2013

RED AND WHITE COCONUT BARFI

I found this recipe from a food channel and loved how simple this recipe is and how yummy it looks. Ma mum makes a similar recipe with fresh coconut and condensed milk and everyone loves it so much. Also she makes balls out ofit instead of making it into squares. She usually makes this for my father and my husband when they are abroad and sent them this as a small edible gift. After I shifted to U.A.E. I took her place in preparing this recipe for my husband and father. In tv I found it chef making it with dessicated coconut powder and mascaporne cheese. Now I made the condensed milk version. yum yum!!

Ingredients:



























  • dessicated coconut- 2 cups
  • condensed milk- 1/2 tin
  • strawberries- 5-6 chopped finely
  • almonds
Preparation:
combine half of dessicated coconut powder with half condensed milk. press this into a greased small square pan. Flatten using a spoon or the bottom of a cup. chill it in the fridge. Meanwhile, mix the remaining coconut powder and condensed milk and the strawberries. Now spread this mixture on top of the first layer. Again level the top. chill in the fridge. Cut into squares. garnish with almonds.

Sunday, 5 May 2013

ROSE CAKE

for the sponge cake:


  • 5 eggs
  • 2/3 cup sugar or 125 g
  • 1½ tablespoons lemon zest, or zest of one lemon
  • ½ teaspoon vanilla essence
  • 1 cup plain flour or 150 g
for the sugar syrup:
  • 250 ml water
  • ½ cup sugar or 100 g
  • ½ teaspoon vanilla essence
For the butter cream frosting:
  • Butter unsalted soft at room temp.- 200 gm
  • icing sugar or powdered sugar(sifted)- 4 cups (or even less if u want it less sweet.. I found it more sweet)
  • vanilla essence- 1 tsp
  • milk- 3 tbsp
  • food colour- red as required
Preparation
To prepare the sponge cake:
 Beat the eggs, sugar, lemon zest and vanilla for 5 to 6 minutes until foaming; add the flour gradually using a spoon and mix slowly.

Pour the mixture into a greased 15cm baking tin and bake in a preheated oven at 180 °C for 20 to 25 minutes, or until a skewer inserted in the middle comes out clean.
For the butter cream:It is very important for the butter to be at room temprature. And the icing sugar used here is quite a lot.. Its really sweet. But I guess lesser sweet would be perfect.. But this propotion of sugar and butter is important if you want a perfectly pipeable icing...
Beat the butter very well at high speed for 3-5 mins.
Add icing sugar little by little until half the quantity of sugar is consumed. Add milk and vanilla essence. beat well once again. scrape of the cream from the sides of the bowl during the process. Keep adding sugar until the whole quantity is consumed.Add color if u want and mix.
For sugar syrup:
Heat water and sugar in a pan. Heat till it comes to boil and all the sugar is dissolved. Turn off the heat cool, add vanilla essence.  
Assembling:
Cut the cake into 3 horizontal slices. Over 1 layer, wet the layer with some sugar syrup, add cream spread evenly. place the next layer on top, repeat the process.
In a piping bag reserve some cream for decoration later. Making roses require a lot of frosting.
 NOW over the top layer and sides apply the cream lightly and cool it in the fridge for 15-20 mins.
Again apply a thick coat of the remaining cream to the cake. Smooth it using spatula just dipped in hot water. I used piping bag with a closed star nozzle to decorate the cake.  Starting from the bottom layer of the cake, squeeze  gently and then swirl to a full spiral shape and then take off the piping bag to make a rose. Again repeat d same thing leaving just a small space next to the first rose so that the space is filled up with the swirl of second rose. keep repeating roses until you get the cake covered in rose completely.




Wednesday, 1 May 2013

CHICKEN CHILLY ROAST

Hi guys,
Today Iam posting a very delicious recipe of chicken... As usual me and my hubby strived a lot to get the perfect click...




 




























Ingredients:
Marination:
  • chicken- 1 kg boneless cut into small peices
  • chilly powder- 2 tsp
  • pepper powder- 1tsp
  • salt
For grinding:
  • small onion- 8
  • green chilli- 10
  • garlic- 10 cloves
  • ginger- 1inch cube
For gravy:
  • onion- 1 big
  • tomato- 4 big
  • curry leaves
  • soy sauce- 1 1/2 tsp
  • pepper powder- 1 tsp
  • coriander leaves- for garnishing
  • oil
Preparation:
Marinate the chicken peices with the  above ingredients.
Grind small onion, chilli, garlic and ginger.
In a deep bottomed pan pour oil enough to deep fry onion and chiken peices.
When the oil is hot fry onion until golden brown in colour. Now take the onion out of the pan and transfer onto a tissue lined plate and keep it aside.
In the same oil fry the chcken peices until cooked( keep the lid covered so that chicken becomes soft). Again take the chicken out of the pan, in the same oil( just 1or 2 tbsps of same oil) add tomatoes chopped, saute till raw smell disappears... add curry leaves saute well so that tomatoes become mashed like paste.. add the ground ingredients of chilly, garlic, ginger and small onion. saute again. Add the fried onion and the chicken peices mix well unti combined.
Add soy sauce and pepper powder.Mix well and off the flame. And finally add coriander leaves to garnish. serve hot...

 
 

STRAWBERRY AND WHITE CHOCOLATE MOUSSE DESSERT

 
Hey guys, doesnt it look yummy. then do surely try this at home. Its very simple to make and really delicious. I can prepare this in just 10 mins while the guests at ur home are busy chit chatting and would barely notice whaats being done in the kitchen. well my hubby and me strived a lot to get the perfect click. Photography by +mehanas pp
 
Ingredients:
  • whipping cream- 300mls
  • white chocolate- 9 oz.
  • water - 6tbsp
  • strawberries-6-8 whole
  • sugar 3 tbsp
  • water 3tbsp
  • digestive biscuit crushed
Preparation:
In a pan boil 3 tbsp of water add sugar to it and boil. Add strawberries to  it and cook on low flame till strawberries become mushy water starts evaporating. Puree it in a processor or blender.
You can also use blackberries or raspberries instead of stawberries.
Put peices of white chocolate in a bowl. place the bowl over hot burning water and melt the chocolate. add tbsp of water to it. Whip cream until peaks form. (Dont make it too stiff).
fold in the cream to chocolate mixture and fold it gradually but soon until all the contents are mixed. IN a glass tray or individual cups put some crushed biscuits enough to make a layer and show out of the cups. put some strawberry puree over it. add the white chocolate mousse. repeat the next layer with biscuits, again mousse and strawberry. chill in the fridge for an hour. serve with chocolate shavings.