Savitha's Kitchen

Sree Krishna Sweet style "Badhusha" - a Diwali extravaganza

2011-10-25T22:01:00.000-07:00

Wish u all a very happy and prosperous diwali.May god bless u with abundant wealth and health.
U want to prepare krishna sweets- melt in mouth style badusha,then here comes the exact recipe to follow.The badhushas were soft as well as flaky.This recipe is a fool proof recipe and can be followed as it is to prepare soft badhushas.

Recipe source:
Saras Kitchen

Ingredients:

1.Maida / all purpose flour     -   2 cups
2.Oil                                        -   1/4 cup
3.Ghee                                     -    1/2 cup
4.Sugar                                    -     2 tsp
5.Salt                                       -     a pinch
6.Cooking soda                        -    a pinch
7.Water                                    -     1 to 2 ounces

For Syrup:
1.Sugar                                    -      1 cup
2.Water                                    -      1 cup
3.Rose water                            -      1 tsp (optional)

Method:
* Take a mixing bowl,add flour,cooking soda,salt and sugar.Mix it well.
* Melt the ghee and let it cool for some time.Bcoz,when we add hot ghee,then there are chances for the badhusha to become brittle.Mix the cooled ghee with oil and pour it to the flour.
* Add little water and prepare a soft dough like that of a chapathi dough.Cover and rest it for an hour.
* After an hour,the dough wud have been incorporated well,as it intakes all the ghee.Divide them into equal sized balls .Pat each ball and slightly press it in the centre,this releases some pressure,while frying.Keep these flattened balls to rest for 5 mins.Cover it with a muslin cloth.

* Place a pan of oil and let it get medium hot.Now slowly drop the badushas into the oil and let it cook completely in medium fire. But make sure,the oil is not less hot,which wud result in breaking of the badhushas.Make sure we have enough oil,so that the badhushas will have space to float.
* Slowly flip the badhushas and cook till it gets golden brown colour.
* Immediately,drop the badhushas in sugar syrup and let it soak for a minute ,flip it around for another minute.Take it from the syrup and keep it on a plate to cool completely.Once cooled.store it in air tight container.

Preparing the sugar syrup:
* Take a wide mouthed pan,add sugar and water.Bring it to boil.A fter 2 to 3 mins, take the syrup between ur 2 fingures,it shud form a string,this is the right consistancy.
* Other way to chk the consistancy is,take a plate and place the syrup,it will be like a pearl.If u tilt the plate also,it wont drop.
* Once the syrup reaches one string consistancy,then turn off the heat and add the rose water.

Verdict:
It was yummy and flaky.Resulting in immediate plate emptying.

Thattais - A diwali special

2011-10-25T07:42:00.000-07:00

Thattais are south indian snack varieties,which is prepared especially during festivals.I remember the days,where my mom used to prepare in in large batches and share it with friends and foes.This is my mom's recipe,which my friend Priya made me to remember,by giving her thattais.This is a spicy variety of thattai,which u wud never feel like eating just one.My H gave me 4 out of 5 immediately consuming it.(Yeah he will never ever give full mark to any dish.Thats his style.)Give it a try,u will love it.

Ingredients:
1.Rice flour               -          1 cup
2.Red chillies             -           6
3.Garlic cloves          -            6
4.Turmeric pwdr        -            a pinch
5.Chilli pwdr              -            1/4 tsp
6.Ghee                         -            1 1/2 tsp
7.salt                            -            to taste
8.Chana dal                  -             1/4 cup
9.Ground nut                 -             2 tbsp
10.hing                          -             a pinch

Method:
* Soak the chana dal for an hour.
* Grind the red chillies and garlic finely together.
* Brake down the fried ground nut into pieces.
* Take a mixing bowl,add rice flour,ghee,salt,hing,turmeric pwdr,red chilli pwdr,grinded red chilli & garlic,broken ground nut and soaked chana dal.
* Mix them well and form into a soft dough.Apply oil to the dough and keep it ready.
* Take a pan of oil and heat it well.
* Take a zip loc cover,apply oil to it.
* Pinch out a little dough and with ur greased hand, pat it on the ziploc cover into a thin thattai.The thickness shud not be too thin,as it will break easily.And it shud not be too thick,as it will become hard.
* Drop the thattai in hot oil and cook it for a minute or two.Or untill the thattai becomes golden brown.
* Flip the thattai and cook it again ,untill the bubble siezes out.
* Remove the thattais,strain it and store it in air tight containers.

Note:
The spice level can be altered to one's taste.Make sure the ghee shud be added only the specified level.If we add too much ghee,then there are chances for the thattai to become brittle.The oil for frying shud be really hot as we do it for appalams.

Celebrating both, my First year blog anniversary and a .........surprise!!!!!!! Shhhh....

2011-09-26T11:38:00.000-07:00

Here I am with double great news !!!! My sweet little blog turns one,this september and Rohith is going to get a little brother soon.Yes I am due for a lilliput.And thats the reason,I am not regular in blogging. Pretty much excited in celebrating the double joy with Malpua.I would thank all my friends,fellow bloggers for extending their hands to support me.I owe to u a lot dearies.Also to my beloved husband,who takes pain in giving comments to my new creatons.
This recipe,originally is my friend saras' s ,where I have altered a bit.She prepared it in one of our pot luck,which was a great hit.We all loved it.

Ingredients:
1.Condensed milk          -         350 gm (1can)
2.Milk                            -        1 cup
3.All purpose flour        -        1 cup
4.Rice flour                   -         3 tbsp
5.Kowa                          -         1/2 cup (grated)
6.Baking pwdr               -          a pinch
7.Sugar                           -          1 1/2 cup
8.Cardamom pwdr          -         a pinch

Method:
For Malpua:
* Take a mixing bowl,add the rice flour,all purpose flour and baking pwdr .
* Mix them well.
* Now add milk slowly to the mixture and form it into a batter consistency.
* At last add the condensed milk and let it get coated well with the mixture.
* Rest the malpua mixture for an hour.
* Take a shallow pan,add oil .Heat the oil to medium heat.
* Now take a small laddle full of the batter and pour it on the oil.
* Let it cook for a minute or untill, it gets a nice golden yellow colour.
* Flip it and cook it on the other side.
* Take out and strain the excess oil.

Making of sugar syrup:
* Mean while,take a heavy bottomed pan,add sugar .
* Pour water ,so that the sugar gets fully covered.
* Bring the syrup to boil ,untill u get a string consistancy.
* Turn it off and add cardamom pwdr.

Now take the malpuas,and immerse it in the sugar syrup for a minute and take it out.Store it in air tight containers and enjoy.

Note:
* Make sure ,malpuas are not cooked hard.
* Immerse the malpuas into the ugar syrup,immediately after taking from the oil.

Vinayagar Chathurthi Special - Pidi Kozhukattai

2011-09-01T15:15:00.000-07:00

I wish all my friends and fellow bloggers a very happy Vinayagar Chathurthi.Let god shower u with abundant wealth and health.Today I prepared sundal,pidi kozhukattai,vadai,Brinjal & drumstick sambhar,Potato kaara kari,Paruppu rasam for the neivedhyam.Here I am giving the recipe of pidi kohukattai.

Ingredients:
1.Rice Flour - 1 cup

2.Jaggery - 3/4 cup

3.Water - 1/2 cup

4.Grated coconut - 2 tbsp

5.Ghee - 1 tbsp

6.Cardamom pwdr - a pinch

Method:

* Dry roast the rice flour and keep it aside.

* Take a mixing bowl,add roasted flour,grated coconut,salt and ghee.

* Take the jaggery in a pan and dissolve the jaggery.

* Filter the impurities and again bring it to boil.

* Now add the jaggery to the nead it into a soft dough.

* Divide them eqaully and form cylyndrical shaped dumplings.

* Press the dumplings softly,to bring it to the desired shape.

Note:

* Dont add too much water.If the mixture is watery,then we can adjust the dough,by adding some flour.

* If u think,jaggery is more,then u can take just 1/2 cup,instead of 3/4 cup.

Mutton Semiya - Ramzan Special

2011-08-30T07:05:00.000-07:00

Mutton Semiya is one of the famous dish,which muslims prepare during ramzaan.My friend Ayeesha,gave me the recipe .We thoroughly enjoyed this dish.This resembles biriyani,but in semiya texture.My h was sceptic about the taste,at first look.After finishing two bowls,he was addicted to its taste.Give it a try.U will love it.

Ingredients:

0.Vermicelli - 2 cups

1.Onion - 1

2.Tomato - 1

3.Green chillies - 2

4.Mint leaves - a hand full

5.Coriander leaves - a handfull

For pressre cooking:

1.Mutton - 300 gms

2.G&G paste - 1/2 tsp

3.Chilli pwdr - 1/2 tsp

4.Turmeric pwdr - a pinch

5.Cinnamon,cloves - 2 of each

For tempering:

1.Cinnamon - half an inch

2.Cloves - 3 to 4

3.Fennel seeds - 1/2 tsp

Method:

* Pressure cook the ingredients under "for pressure cooking" for 3 whistles .

* Take a pan,add oil and splutter with the tempering ingredients.

* Saute the onion ,green chillies and scald in well.

* Now add the tomato and saute , till it oozes out oil.

* Now add the cooked mutton and mix it with mint and coriander leaves.

* Add 4 cups of mutton broth and bring it to boil.

* Now add the fried semiya and cover it.

* Turn the stove to medium and cook the semiya ,stirring in between.

* Garnish with cilantro and serve hot.

Notes:

* Some vermicellis brand wont need 4 cups of broth.Then u can add 3 1/2 cup broth.

* Dont forget to roast the semiya,if not bitiyani would become soggy.

* We can even try with chicken or shrimp.But the mutton gives extra ordinary taste.

Krishna Jeyanthi Special - Diamond Chips

2011-08-23T10:17:00.000-07:00

Its been 3 months.since I blogged .I had my in laws visit and some health issues,these restrained me from blogging .My friends were asking me to return back soon.I shud mention here, about my beloved friends,who enquired about my absence.I owe to them a lot.Thank u friends for ur continous support.And I promise u that,I will be regularly posting,blog hopping.Here I am ,with a festival recipe.This is my MIL's recipe.She prepared it and bought it from India .Its foolproof recipe.Give it a try.

Recipe source: MIL

Ingredients:

1.Maida - 2 cups

2.Powdered sugar - 1 1/2 cups

3.Salt - 1 tsp

4.Baking soda - a pinch

5.Ghee - 1 tbsp

6.water - 1/4 cup (or as needed)

Method:

* Take a pan ,add ghee and roast the maida flour.Roast it untill we have a nice aroma.

* Add the roasted maida flour,powdered sugar,salt and baking soda in a mixing bowl.Mix them well.

* Form a soft dough ,by sprinkling water .

* Rest the dough for an hour.Keep it tightly covered.

* Divide the dough into equal sized balls.

* Using a rolling pin roll it into thin rotis.Leave the rotis to dry for 10 mins.

* Cut the rotis into diamonds and fry till it turns into golden brown biscuits.

* Wipe off the excess oil and store in a air tight container.

Notes:

Sugar level depends on individuals taste.If u want the diamond biscuits to be less sweet ,then u can add 1 cup of powdered sugar ,instead of 1 1/2 cups.Keep in mind,powdered sugar differs from sugar in quantity.Fry the chips in medium heat,as there are chanced for the chips to get brown soon.

Sending this to Bookmarked Recipes event hoted by Priya and Aipi

Vegie / Fruit a month - Orange-Event Round Up

2011-07-06T15:27:00.000-07:00

I was in cloud nine, to see the pouring of entrees for my first event hosting.Happy to see variety of recipes.Sorry for the delay in posting the round up,as I was busy during the long weekend.Here I have posted all recipes,If I have skipped some,u can remind me .Thanks friends for giving me this wonderful oppurtunity to host an event.Here comes the visual treat of orange.

1. Saras Kitchen has sent her "Eggless Whole Wheat orange muffins"

2.Fresh Orange juice from Saras kitchen,

3.Orange Banana Popsicle from Her kitchen again,

4.Orange Lemonade cooler from Kitchen Secrets,

5.Watermelon Orange Smoothie from Kitchen Secrets,

6.Apricot - Orange Muffin from Paak Shaale

7.Orange and Peas Pulao from Bon - Appetit

8.Sabz Bagh from Vegetarian Taste Buds,

9.Orange Flan from Krithi's Kitchen,

10.Cantaloupe Orange Sorbet from Krithi's Kitchen

11.Orange Roses from Experiments with Taste

12.Iced Orange Cake from Yummy Tummy ,

13.Spinach Orange and Toasted Almond Salad with a Balsamic Vinaigrette from Taste Space

14.Orange Fruit Juice Kesari from En Samayal Araiyil,

15.How to peel Orange Segments from En Samayal Araiyil

16.Orange Raisin Cookies from My Sweet and Savoury

17.Orange Cake from Kurry Leaves

18.Cranberry Orange Barley Scones from Oh Taste N See

19.Citrusy Sweet Tea from Tadka Pasta

20.Priya's Easy and Tasty has sent her Eggless Orange gelato

21.Orange Rasam from Priya,

22.Dark Chocolate Orange Brownies from Priya,

23.Cream Cheese and Orange Sweet Bread from Priya,

24.Orange Rasam from Sashiga,

25. Orange Cup cakes from Srav's Culinary Concepts ,

26.Banana Orange Smoothie from Dee's Kitchen,

27.Orange mint water from My Kitchen Trials,

28.Blueberry Orange spelt mini muffins from Oh Taste N See,

29 .At last from my Kitchen, Orange Juice

30.Eggless Orange Cake from my Kitchen,

31.Orange Jelly from my Kitchen,

Orange Jelly

2011-06-27T13:29:00.000-07:00

This is yet another dessert,which my son was pesturing to prepare it for him.Is he really love the pdding?No he just want to have a hands on over these jellies to break them into pieces.Grrrrr, I was holding my nerves,when he spoiled my creation in minutes.Kids are kids.This is a very apt party dessert for kids,either to have it or to smash it :)

Ingredients:
1.Orange jelly mix or pectin                -             1 pack
2.Orange juice                                     -              1/2 cup
3.Water                                                -              280 ml
4.Sugar                                                 -              3 tbsp
5.Sprinkles                                           -              few

Method:
* Take a bowl,add water and bring it to boil.
* Add the pudding mix and let it dissolve well.
* Turn off the stove and add the orange juice and mix it with sugar.
* Slowly pour it into the moulds and let it set .
* When the jelly is warm,transfer it to the fridge.
* Keep it over night and transfer it to the plate using a knife.

Sending this to my event hosting ,Vegie / Fruit a month - orange started by Priya

Reposting for event

2011-06-25T09:11:00.000-07:00

Reposting banana muffin and banana fry for krithi's event.

Banana Muffins

Green Plantain Fry

Sending this to Krithi's Healing food - Banana ,started by Siri

Eggless Orange Cake

2011-06-21T14:17:00.000-07:00

I had so many recipes in mind for making orange cake.But I was not inspired by any recipe ,like this.Today morning,when I saw Rak's kitchen,I was inspired by her simple ,yet delicious orange cake.I prepared it in no time and was fully satisfied.Ofcourse,its yet another fool proof cake.The addition of orange zest gives wonderful aroma to the cake,which you can feel while cooking the cake itself.Condesed milk gives extraordinary texture and taste to the cake.Our family was fully satisfied with the outcome.The original recipe was from here.

Recipe Source:

Rak's Kitchen

Ingredients:
1.All Purpose Flour                         -           1 1/4 cup
2.Condensed Milk                           -           1 cup (minus 2 tbsp)
3.Butter                                           -           1/2 cup ( 1 stick)
4.Orange Juice                                 -           1/2 cup
5.Sugar                                            -            3 tbsp
6.Baking pwdr                                 -            1 tsp
7.Baking soda                                  -             1/2 tsp
8.Orange zest                                   -             1/2 tsp
9.Lemon juice                                  -             1 tsp
10.Vanilla Extract                            -             1 tsp

Method:
* Cut the orange into two halves and squeeze out the juice.
* Pre heat the oven for 356 degree farenheit or 180 degree celcius.
* Sift the all purpose flour,baking powder,baking soda and combine well.
* Take a mixing bowl,add butter and sugar.Beat it well.
* Now add the orange juice,lemon juice, condensed milk,vanills extract and beat them nicely.
* Now slowly add the dry ingredients and mix it with a spatula.Don't beat after adding the flour,if not the cake will not rise properly.

* Now sprinkle the orange zest evenly on the cake and scald .
* Take a pan ,butter it well.Sprinkle some flour on top of the butter.This is a very essential step for making the cake to rise well.
* Now pour the cake mix and tap it to spread evenly.
* Bake for 30 mins or untill the tooth pick comes out clean.
* Transfer it to a wire rack and cool completely.
* Cut and enjoy the cake.

Note:
* Dont add too much of orange zest,it may make the cake bitter.
* Take utmost care ,when the cooking time crosses between 25 to 30 minutes,if not the cake may become hard.Keep an watch at the cake .

Sending this to my event started by Priya

Also sending this to Aipi and Priya's Bookmarked Recipes Event

Microwave Baarley Kheer

2011-06-16T17:37:00.000-07:00

As a token of love,got this barley from my friend Priya for "Maitri".I prepared a loaf cake with this and also this kheer.As u know ,barley has a lot of health benefits.It is high in fibre too. But I didnt tell my H about this.I just gave it as a normal kheer,hiding the name barley.He drank it fully and said it was good.Then I told about the ingredient,he was quite puzzled and told,I know some thing fishy was there in this kheer,but it is good.Happa some how managed to make him drink this.

Ingredient:
1.Barley                       -                1/4 cup
2.Milk                          -                 4 cups
3.Sugar                         -                1/4 cup
4.Cardamom pwdr        -                a pinch
5.Cashews                    -                 a teaspoon
6.Raisins                       -                a teaspoon

Method:
* Take barley and soak in water for half an hour.
* Sqeeze out the excess water and brake it down in a blender.Dont grind it.Just pulse it.
* Take a microwave safe bowl,add a cup of water and cook till it is tender or for 10 minutes.
* Now add milk and bring to boil for 3 more minutes.
* Add sugar and cardamom pwdr.
* Take a pan,add ghee and fry the cashews and raisins.
* Pour it on the kheer and njoy.

Note:
The cooking time may vary from one microwave to another ,so check with ur respective microwave for the cooking time.We can also add a scoop of condensed milk to enhance the taste.

Orange juice

2011-06-07T14:37:00.000-07:00

Summer has started showing its sunny face .To beat the heat, prepared this orange juice.We enjoyed a lot .Adding orange ice cream is purely upto one's taste.Cheers and enjoy.

Ingredients:
1.Orange               -           2
2.Sugar                  -           2 tbsp
3.Orange ice cream-          2 scoops
4.Water                   -          1 cup
5.Ice cubes              -          1 cup

Method:
* Peel the skin of oranges and separate the flesh.
* Take a blender,add orange,sugar,ice cubes and grind it well.
* Now add the ice cream and water.
* Give it another stir .
* Serve chilled.

Sending this to Vegie / Fruit a month - Orange ,hosted by me and started by Priya.

Event announcement

2011-06-01T05:41:00.000-07:00

Hi all,
It gives me immense pleasure to announce, my first event hosting "Veggie/ Fruit a month - Orange".I am also thankfull for my beloved friend Priya Mitharwal of Mharo Rajasthan Recipes to give me this wonderful oppurtunity to host her event.I have got inpired by her spirit to host events.

When I was thinking about the ingredient,star of fruits,orange came to my mind and within 5 minutes informed Priya about that.She was kind enough to accept it immediately.Orange has many nutritional values.The main advantage of having orange is ,it gives energy in a high profile way.The interesting fact about orange is ,it has less fat.

Orange has medicional values too.Orange helps u to strive against cancer,heart attack,pneumonia.The abondant vitamin C in oranges,boost our immune system.It also helps us to strive against repiratory problems.An orange a day,keeps the doctor away.So guys,pat ur thinking cells and prepare any vegetarian dish with orange.Waiting for ur beautiful creations.

Few Simple Rules:

1) Make recipes with Orange as the main ingredient.It can be used in juices,ice cream,cakes,muffins,cones,salads etc...

2) Recipe has to be vegetarian. (Eggs are allowed)

3) Link to this Announcement Page and Priya's Event Page.

4) You must make new recipes and post them in your blog.No archived entries please.

Please send in your entries with the subject of "Vegetable A Month – Orange” , before/by Jun 31st, 2011 to savithakitchen@gmail.com with the following details:

Your Name :
Blog Name :
Recipe Name :
Recipe URL :
Recipe Photo :

Non bloggers can email me your name, recipe and picture at savithakitchen@gmail.com with the subject of "Vege / Fruit A Month - Orange" before/by June 31st, 2011.

Hope to see loads of creative and delicious recipes............ I'm Waiting!!!!!!!

Spicy Green Plantain Fry

2011-05-24T06:15:00.000-07:00

This is yet another country style green plantain fry.Green plantain is marinated in masala and cooked,then fried slowly to crisp.Sho has given her mom's recipe.This recipe was a big hit as it was very spicy and apt for curd rice.Give it a try ,will never eat just one.

Recipe Source: Shanavi's mom

Ingredients:
1.Green plantain              -          1
2.Red chillies                  -           3
3.Fennel seeds                 -           1 tsp
4.Pepper corns                 -           1/2 tsp
5.Coconut                         -           3 to 4 pieces
6.G&G paste                    -           1/2 tsp
7.Turmeric pwdr              -            1/4 tsp

Method:
* Grind the ingredients from 2 thru 5 and keep it aside.
* Peel the skin and slice the plantain .
* Take a mixing bowl ,add the grinded mixture,turmeric pwdr and G&G paste.
* Mix it well with salt.
* Now apply the mixture to the green plantain and keep it aside for half an hour.
* Take a pan add 1/4 cup of water and cook the marinated green plantain ,till it is 80 % done.
* Carefully take each piece and fry it in a separate tava.
Serve with sambar,rasam or curd rice.Delicious green plantain fry is ready in minutes.

Sending this to Aipi and Priya's Bookmarked Recipes event

Kushka

2011-05-16T20:44:00.000-07:00

Kushka is a mild - flavoured rice ,where it can be had with any spicy gravy.This is a kind of biriyani.When we had a pot luck,saras brought this flavourful rice.I fell in love immediately.so prepared this rice for my chicken curry.It was awsome.

Recipe source: Saras's Kitchen

Ingredients:
1.Rice             -             2 cups
2.Onion                       -             1 (chopped)
3.Tomato                     -             1/2 (cubed)
4.G&G paste               -              1 tsp
5.Green chillies           -              4 to 6
6.Curd                          -             1/4 cup
7.Whole garam masala -             (few cloves,bay leaf,fennel seeds,cinnamon)
8.Mint leaves                -             a hand full
9.Cilantro                      -             a hand full

Method:
* Wash and soak basmati rice for 20 mins.
* Take a pan,add oil and splutter with whole garam masalas.
* Saute the chopped onion and slit green chillies well.
* Sprinkle some salt and saute it well.
* Dump in the ginger - garlic paste and scald.
* Now add the curd,mint leaves and saute it with the mixture.

* Add the tomato chunks and slighlty mix with the masala.Dont mash the tomato,then the colour of the rice will become slight red.
* Now add the soaked rice and slightly fry with the masala.
* Now add 4 cup of water and bring it to boil.
* Add chopped cilantro,a tbsp of ghee ,cover and cook for 1 whitle
* Keep it in dhum for 15 mins.
* Serve it with any gravy.

Note;
* Dont mash the tomato too much.
* We can alter the taste by adding coconut milk instead of water.

Sending this to Aipi and Priya's "Bookmarked recipes" event

Idli Milagai podi

2011-05-10T13:50:00.000-07:00

Idli milagai podi is a spicy dal powder ,goes well with idlies,dosais.This is a very traditional side dish for south Indian tiffins.Every hotel has this spicy powder as a default side dish for idlies and dosais.When mixed with sesame oil,it becomes a delicacy.This particular recipe is from my mom.she is a queen in making podis.Adding peanuts and sesame seeds ,makes it flavourfull.

Recipe Source: My mom

Ingredient:
1.Urad dal              -        1 cup
2.Chana dal            -        1 cup
3.Red chillies         -        15 to 20
4,Pepper corns       -        1 tsp
5.Sesame seeds      -        1 tbsp
6.Peanuts                -        1/4 cup
7.Curry leaves        -        a hand ful
8.Hing                     -        a pinch

Method:
* Take a pan,add little oil.
* Slowly roast all the ingredients to golden brown.
* Cool the ingredients completely.
* Grind the ingredients to a coarse powder.
* Add hing and salt.Mix it well.
* Store it in a air tight container.

Sending this to aipi and Priya's Bookmarked Recipes event

Naatu Kozhi Kuzhambu / Country style chicken curry

2011-05-05T14:49:00.000-07:00

This is a very authentic country side chicken curry.The highlight of this dish is ,it is fully cooked in sesame oil.Sesame oil,gives immense taste and flavour to the curry.The roasted masala adds its part of flavour.When we had a pot luck,sho brought this curry,as saras brought kushka.I was curious in knowing both the recipes.So prepared it asap.This was our sunday lunch with kushka.It goes very well with kushka.Actual recipe called in for whole garam masala,but I have avoided it.Will post the kushka recipe soon.

Ingredients;
1.Chicken                      -             1 pound
2.Onion                         -              1/2 (big)
3.Tomato                      -               1
4.G&G paste                -               1 tsp
5.Cilantro                    -                hand full

For marinating chicken:
1.Chicken
2.Turmeric pwdr           -              a pinch
3.Chilli pwdr                -              1 tbsp
4.G&G paste                 -              1 tsp
5.Lemon juice               -               2 tbsp

For Dry roasting:
1.Onion                        -              1/2
2.Pepper  corns            -              3/4 tsp
3.Cumin seeds              -              1 1/2 tsp
4.Fennel seeds             -               3/4 tsp

For grinding:
1.Coconut                    -             3 pieces
2.Fennel seeds            -              1/2 tsp

For tempering:
1.Sesame oil               -             2 tbsp
2.red chilies                -             2
3.Fennel seeds            -              1/2 tsp
4.whole garam masala-              ( cinnamon,cardamom,cloves) optional
5.Curry leaves            -               few

Method:
* Cut and wash the chicken.Marinate with the items stated under the title "For marinating".Keep it aside for half an hour to one hour.This method is very important for the chicken to get infused with the masala well.
* Take a pan,add a tsp of oil, roast pepper corns,cumins seeds and fennel seeds.Remove it and add onion to the pan.Let it get sauteed well.After cooling,grind it into a fine paste and keep it aside.

* Grind the coconut and fennel seeds into a fine paste.The paste shud be very smooth and thick.

* Now take a pan,add sesame oil and temper with the ingredients under "for tempering". Add the chopped onion and scald in well.Sprinkle some salt and toss it.Let the onion turn translucent.Add the ginger garlic paste and saute it well.Now add the chopped tomato ,sprinkle salt and cover it.Wait for 2 mins or untill the tomatoe gets mashed up.

* Now dump in the marinated chicken and cook covered .When the chicken is cooked,add the grinded onion mixture and mix it.The onion will start separating oil.Now add the grinded coconut mixture and cover it.Let the flame be low.Bring it to a boil.

* Garnish with cilantro and turn off .Serve with kushka,white rice,rotis or idlies.

Saravana Bhavan Sambhar / Restaurant style sambhar

2011-05-03T08:08:00.000-07:00

I am a very big fan of Saravana Bhavan Sambhar.we used to order sambhar idlies,where cute mini idlies will be floating in a pool of sambhar.we will literally drink the sambhar .It wud be a perfect match made in heaven.I was frantically searching for this recipe.When I saw the recipe in geetha's space,cudn't stop myself from trying this.Geetha has beautifully explained the recipe in her post here .I have altered a bit.Also I have added sugar as a flavouring agent at the end,to bring out the real taste of retaurant.Its almost 3 years,I tasted this sambhar.It was too good to have with idlies.I prepared today mini idlies .

Recipe Source : En Samayal Araiyil

Ingredients:
For pressure cooking:
1.Toor dal                    -          1/2 cup
2.Onion                        -           1/2 (big)
3.Tomato                     -            1 (medium sized)
4.salt                            -            as required

For grinding:
1.Roasted gram/chutney dal             -           1 tbsp
2.Tomato                                          -            1
3.Turmeric pwdr                              -            1 tsp
4.Chilli pwdr                                   -             1 tbsp
5.Coconut                                         -              2 pieces

For tempering :
1.Onion                                   -          ( 1/2 big) chopped
2.Green chillies                      -           2 (chopped)
3.Mustard seeds                      -           1/2 tsp
4.Cumin seeds                         -           1/2 tsp
5.Fenugreek seeds                   -            1/2 tsp
6.Urad dal                                -            1/2 tsp
7.Curry leaves                         -            few
8.Red chillies                          -            2 to 3
9.Cilantro                                -             a hand full

For garnishing;
1.Cilantro                                     -            few
2.Sugar                                         -            1/4 tsp

Method:
* Take a pressure cooker,add toor dal,finely chopped onion,tomato ,bit turmeric pwdr and cook with water for 3 whistle.After the whistle is relaesed,mash the dal roughly and keep it aside.
* Grind all the ingredients under "for grinding " into a fine paste ,adding little water.We can also use shredded coconut ,instead of using whole coconut.
* Take a pan or kadai,add oil and temper with mustard,cumin ,curry leaves and methi seeds.When it splutters,add the chopped onion and green chillies.When it is sauteed well,Add the cooked dal into the pan and bring it to boil.

* When the mixture comes to sizzling boil,add the grinded paste,cover and cook in low for 10 mins.
* When the sambhar is cooked,add red chillies ,curry leaves and cilantro and turn off the stove.Cover the sambhar,as the aroma will be retained.This step is very essential in bringing the taste of restaurant style sambhar.
* At last ,add sugar and mix.This is purely optional,but this is a restaurant touch.Serve with idlies,dosai or pongal.Perfect match for these tiffins.

The recipe for soft idlies is here

Sending this to Aipi and Priya's Bookmarked Recipes events

Super Moist vanilla Cake / Never fail cake

2011-04-28T21:25:00.000-07:00

When I saw the title as "Never fail cake " in Cooking Is Easy blog,I cudn't resist myself from doing.The pictures were so impressing too.This is a full proof recipe and can never fail at any point,if u follow the recipe fully.This is originally a Betty Crocker recipe.Today I didnt plan to do.Rohith was getting bored and was asking for cake.So this recipe struck me and prepared along with Rohith.He was very helpful as u see in the collage.He likes to beat the cake all by himself.I was literally pulling the beater from him .The outcome was so perfect and all of us enjoyed it thoroughly.The cake was too fluffy and moist. It was just like the store bought one.

Ingredients:
1.All-purpose flour - 2 1/4 cups

2.Sugar - 1 1/2 cups

3.Butter - 1 stick or 100 gm

4.Milk - 1 1/4 cup

5.Salt - 1 tsp

6.Vanilla Extract - 1 1/4 tsp

7.Baking pwdr - 3 1/2 tsp

8.Eggs - 3

Method:

* Pre- heat the oven for 350 degrees .

* Sift all purpose flour with salt and baking powder.Mix them well and keep it aside.

* Bring butter to room temperature.

* Take a mixing bowl,add butter and sugar.Beat them well.My son was very helpfull in beating the mix.

* Add eggs and vanilla extract.Let us beat them at high speed untill,it becomes fluffy.The more we beat,the more fluffiness we can get in the cake.

* Now bring ur beater to slow speed and add the flour mix.Slowly fold the mix and let it get mixed well without any lumps.Dont beat it.Just fold in.Because,if u beat it hard after adding the flour,then your cake wil not rise.

* The quantity ,I have mentioned here makes a really big cake.So take two round pans or a single large rectangle pan ,grease them first with butter.Then flour them .This helps the cake to rise a bit.

* Pour the batter in each cake pan and bake it for 35 to 40 mins or untill the fork comes out clean.Bake the cakes in batches.

* Transfer it to the wire rack and cool completely.
* Cut the cake into cubes and store it in a air tight container.(Sorry for the rough cuts on the cake.Rohith was doing all the mess while he was cutting it).

Note:
* The cake will rise upto 1/4 the size.So use a larger pan.
* Pre heat the oven for atleast 20 mins.
* While pouring the batter into the pan,fill it 3/4 the the space as the cake will rise a lot.

Crispy Rava Dosai

2011-04-26T06:33:00.000-07:00

Rava dosai is an instant tiffin,which can be prepared in no time.The batter shud be watery and poured into a thin & cripy dosai.This is a most wanted tiffin in south Indian cuisine.Here, I have adapted the recipe from Vah chef.I have used butter milk to dilute the batter.This gives a tangy taste to the dosai.The dosai was yummy and cripy.

Recipe Courtesy : Vah chef

Ingredients:
1.Rava/Sooji                                   -          1 cup
2.Rice flour                                     -           1 cup
3.Maida/all pupose flour                 -           1/4 cup
4.Butter milk                                    -           4 cups
5.Ginger                                           -           1 tsp (minced)
6.Green chillies                                -           3 (chopped)
7.Pepper corns                                  -           1 tsp
8.Cumin seeds                                   -           1 tsp
9.Cilantro                                          -           hand ful

Method:
* Take a mixing bowl and mix all the ingredients into a thin batter.I had 1 cup of butter milk ,so i substituted with 3 cups of plain water.
* Heat the griddle to maximum temp,pour the batter like sprinkles,throught the griddle.Make sure ,that u connect the batter well,so that it forms a dosai.

* Check the corners using the spatula, and when they are crisp,brown color,fold them.Dont flip the dosai.
* Serve it hot chutney or sambar....
* Our dinner today was ,rava dosai and radish sambar.....

Sending this to Aipi and Priya's "Bookmarked Recipes event"

Mexican Tortilla Wraps

2011-04-21T06:18:00.000-07:00

I am a freaky mexican cuisine lover.Love to have any dish of mexican cuisine.When I saw tortillas in walmart,cud'nt resist from buying those.Here I have used chunky salsa for the spread.It was so flavourful.I have used chicken,egg and beans stuffing.Chicken was sauteed with garlic- chilly paste.Our dinner was very successfull.Hubby loved it.Rohith was curiously exploring the stuffings and started eating tortillas.Give it a try.

Ingredients:
1.Tortillas                            -        4
2.Cooked lima beans            -        1/4 cup
3.Eggs                                   -        2
4.Onion                                 -        1/2
5.Red and green peppers       -        1/2 in each colour
6.Mayonnise                          -        1/4 cup
7.Tomato Salsa                      -        1/4 cup
8.Cheese                                -        1/4 cup
9.Chopped cilantro                -        1 tbsp

For Chicken stuffing:
1.Chicken          -        1 cup
2.G&G paste     -         1 tsp
3.Turmeric pwdr-        a pinch
4.Garlic pods     -        3
5.Green chilly     -        1
6.pepper pwdr    -        1/2 tsp

Method:
For the chicken:
* Take a pressure pan,add chicken ,g&g paste and turmeric pwdr.(No need to add water,as chicken will leave out water)
* Pressure cook for a whistle.When the whistle is released,remove chicken from bones.
* Grind garlic and green chillies into a fine paste.
* Take a pan,add a tsp of oil,add the grinded chilli-garlic mix and saute it well.
* When the raw smell is removed,add the cooked chicken and scald in well.Add salt and pepper pwdr and toss it well.Remove from the flame and keep it aside.
* In the same pan,add egg and scramble it .Add alt and pepper pwdr .Keep it aside.

For the veges:
* Slice the onion and bell peppers into length wise.
* Take a pan add oil and saute the veges well.Let it be crunchy.Keep it aside.
Assembling the wrap:
* Take a bowl,add mayonnise and salsa together and mix.
* Slightly heat the tortillas both side.
* Now apply the mayonnise-salsa mix evenly.
* Take a hand full of sauteed chicken and egg.Place them at one end.
* Top it with sauteed veges,cooked beans and cheese.
* Finally squeeze out some lemon juice, garnish with cilantro.
* Fold and enjoy the wrap.

Note:
We can alter the stuffing according to our taste buds.I prefer to use a big sized tortillass for a comfortable wrap.But since ,I didnt get one,used a medium sized tortillas for the wrap.We can also use only salsa spread and can avoid mayonnise.

Anjaneyar vadai / Milagu vadai / Temple style crisp pepper vadai

2011-04-19T06:15:00.000-07:00

Milagu vadai or pepper vadai are well known as Anjaneyar vadai.Because,these vadais are made as offerings to lord Anjaneya.These vadais are connected using a thread and garlanded to the Lord.The speciality about these vadais are ,they are fat free.Since ,we are not adding water to the mix while grinding,it will not absorb much oil.These also resembles the thattai.We used to munch these vadais,when we go to Nanganallur Anjaneyar temple.My SIL gave me the complete recipe and also a secret.If we are frying the vadai as normal vadais,then the crispness may not last longer.So inorder to retain the crispness,we are going to partial fry the vadais.Then we are going to deep fry them for the second time as batches.This wil make the vadais crisp.

Recipe Source: Viji Anni

Ingredients:
1.Urad dal                  -         1 cup   (160 gm)
2.Pepper                     -         1/2 tsp
3.Hing                         -         a pinch
4.Salt                           -        1/4 tsp

Method:
* Wash and soak the urad dal for an hour.
* Drain it and grind it in the mixie without adding water.
* The grinded mixture should be coarse not a paste.
* Mean while pulse the pepper and break it roughly.
* Take a bowl,mix the grinded urad dal,hing,salt and broken pepper.
* Mix them well.
* Heat oil in a pan or kadai.
* Take a tbsp of hot oil and pour it on the vadai mix.
* This will make the vadai even more crisp.

* Take a ziploc cover,grease with oil.Grease ur hands also with oil to tap the vadai thinly.
* Take small lemon sized balls and pat it on the cover into a extremely thin vadai.
* Mark a hole in the centre.(This will cook the vadai faster.)
* Cook the vadai in oil on both sides.
* Remove the vadai,when it is light brown colour.(The trick here is, we are going to fry the vadai again in batches.This makes the vadai crisp always.Even after days.)
* Once all the vadais are cooked till light brown,place them on paper towels.
* Take the slightly browned vadais in batches and cook them again till it turns golden brown as shown in the 5 th picture.
* Store in clean ,air tight containers.The vadais will be crispy for longer,since we had double fried them.

Note:
* Ensure that,the vadais are patted thinly.If not they will become hard .
* At any point of time ,dont add water to the mix, while grinding.
* Making holes in the vadai will make the vadai to cook faster and crisper.
* Adding hot oil to the vadai mix will make them crisper and crunchier.
* When frying the vadai for the second time,keep an watch on the vadai,as there are chances to get black.
* We can also add a tsp broken urad dal to the mix to get crunchier vadais.

Sending this to Aipi and Priya's Bookmarked Recipes

Ghee - Clarified Butter -A pictorial guide for making Ghee

2011-04-16T11:24:00.000-07:00

Ghee plays an essential part of life in Indian families.We used to prepare n number of dishes using ghee.The flavour has addicted everybody from kids to adults.Ghee has comparitively less fat than butter.We used to buy ghee from indian stores.But after my vacation to India,I had lot of ghee packets bought from there.But it got over after a year.After a year,when I went to buy ghee in grocery store, I was totally shocked to see the prices.Usually it will be $10.99 per pound.The prices of ghee has gone upto 4 dollars more per 1000 ml.These things made me to think.

From then ,I started buying butter and clarifying them.The cost of 450 gm (1 pound) butter is just $ 2.98.From this 450 gm butter,I am able to get around 400 gm of ghee.This has cost me 2 times less than the store bought ghee.Home made ghee has more flavour than the store bought.My mom used to put drumstick leaves at last to add flavour.Since we dont get here,I have substitued with curry leaves.This ghee can be prepared in lots and refrigerated.It has more shelf life.So my buddy home makers,start preparing ghee at home and reduce ur cost of budget.

Ingredients:

1.Butter - 1 pound

2.Curry leaves - few

Method:

* Bring the butter to room temperature.
* Take a heavy bottomed pan and add the butter sticks to it.
* Place the pan in medium low and stir it in equal intervals.
* At first there will be heavy froth on the top.
* Let it boil well.
* The butter will change colours at every stage.
* Initially it will be light yellow,then dark yellow and at last light brown.

* Stir the butter in between.
* Watch carefully,as there are chances for the butter to get dark soon.
* Once it comes to the light brown colour stage,then turn off the stove and add curry leaves.
* Let it cool completely.Filter the ghee and transfer it to another container.
* Store it in a dry place.
* Since , I have used just 1 pound butter,I didnt get much froth on top.If u r using greater quantity then there is a need to remove the excess froth .

Note:
The prepared ghee will look like sesame oil in colour immediately after turning it off.
After transferring the ghee to the bottle,the residue can be mixed with ragi flour and sugar to be more delicious edible mix.
When refrigerated ,has a longer shelf life upto 6 months.
Heavy bottomed pan ensures ,that we get the right colour.if not it will blacken quickly.

Puran Poli / Paruppu poli - Tamil New year special

2011-04-14T15:43:00.000-07:00

Wishing u and ur family a wonderful and prosperous new year.May god bless u with abundant wealth and health.This is a very special occasion for us.My mom and MIL will prepare a feast and all our relatives will gather and have fun .Since we are all alone here,I prepared a simple meal with Tomato sambar,pudalangai poriyal,rasam, puran poli and milagu vadai.I have prepared chana dal filling for the poli.The poli was awsome and was soft too.I have adapted from saras.Give it a try ,u will love it.Will post the recipe for milagu vadai soon.

Recipe Source:
Saras Kitchen

Ingredients:
For Dough
1.All purpose flour / Maida - 11/2 cups
2.sugar - 1tbsp
3.Oil - 1/4 cup
4.Salt - A pinch
5.Food lemon color - As required

For Filling:
1.Channa Dhal - 3/4 cup
2.Jaggery - 1 1/2 cup
3.Ghee - 1 tbsp
4.Cardamom pwdr.

Method:
For the dough:
* Mix all the ingredients ,except oil and prepare a soft and elastic dough.
* Knead it well for atleast 5 minutes.
* Cover the dough with oil and keep it aside for an hour.
* Take the dough and knead it again.
* Divide them into equal sized balls.

For the filling:
* Pressure cook the chana dal with 1 cup of water.
* After the whistle is removed,strain the water.smash it well.
( My dal was over cooked,so I took a muslin cloth and squeezed out the excesss moisture.)
* Take a pan ,add jaggery and little water.
* Turn the stove to medium low and let the jaggery get dissolved into the water.
* Filter the jaggery and again mix with smashed chana dal .Add ghee and cook the mixture.
* The moisture in the jaggery- chana dal mix will get reduced ,when we cook it .
* Turn off the stove ,when the mixture curdles like halwa.Add cardamom pwdr.
* Cool completely and divide the mixture into equal sized balls.

Assembling:
* Take the dough- ball,tap it and place the filling inside.
* close and roll it as a thin chapathi.
* Cook it in a tava for 2 minutes ,both sides.
* Apply ghee to both sides and store it.

Note:
We can use any filling for the poli like coconut,dry fruits etc.Adjust the filling according to the dough balls.

Roomali Roti

2011-04-13T09:44:00.000-07:00

Roomal means kerchief.Roomali roti means rotis made as soft and thin as kerchief.This roti has both flours mixed together and prepared as a tandoor roti.Bcoz,rotis are prepared on a red hot kadai,inverted over the stove.These rotis were soft and thin.It went well for our party.Rotis can be had with any side dish.

Ingredients:
1.Wheat flour                   -                1 cup
2.All purpose flour          -                 1 cup
3.water                            -                 1 cup
4.Oil                               -                  2 tbsp
5.Salt                               -                 as required

Method:
* Take a mixing bowl,add all the ingredients except oil.
* Prepare a soft and elastic dough.
* Apply oil and keep it aside for an hour.
* Knead it again well.
* Divide the dough into equal sized balls.

* Dust the floor with flour.
* Roll the balls into a thin - big sized roti.
* Mean while place a pan or kadai inverted over the stove.
* Let it be really hot.
* Now tap the excess flour and place the roti on the kadai.
* Immediately the rotis will start bubbling.
* After a minute,flip it over and cook for a minute as shown in the picture.
* Brush the rotis with oil or ghee and fold it.
* Serve it with any side dish.
Note:
After rolling the roti,we can just pull it a bit to enlarge it.To get a large sized roti,the dough shud be very soft and sticky.Dont keep the roti on the kadai more than 2 minutes,if not it will become stiff and crisp.

Fish Fingure or Fish sticks

2011-04-11T08:18:00.000-07:00

Fish fingures are prepared by marinating the fish ,breading it and frying.These are very famous appetizers in Chennai hotels.I had some tilapia fillets ,so tried with that.It came out reall good.My family thoroughly enjoyed it.The besan makes the fish to get the preferred coating.

Ingredients:
1.Fish                          -                3
2.Besan flour               -                1/2 cup
3.Bread crumbs            -                1/2 cup
4.Chilli pwdr               -                 1 tbsp
5.Turmeric pwdr          -                 a pinch
6.G&G paste                -                  1 tsp
7.Garam masala pwdr -                   1/4 tsp
8.Curry leaves              -                  few
9.Lemon                        -                  1/2

Method:
* Cut the fish into fingure like shaped pieces.
* Take a mixing bowl,add chilli pwdr,turmeric pwdr,ginger garlic paste,garam masala ,chopped curry leaves and lemon juice.Mix them well with salt.
* Now coat the fish pieces and marinate them over night.

* In a separate bowl,add besan flour and bread crumbs,mix them.
* Now, take each fish and roll them in the besan- bread crumb mixture ,tap the excess flour and keep it aside.Coat all the fishes with the besan mix.
* Deep fry them in oil.
* Serve them with yogurt dip.

Note:
If u dont have time,then u can marinate the fish for an hour also.The more u marinate,the more juicy fish will be.

Mysore Pa - My 200 th Post

2011-04-06T22:23:00.000-07:00

Happy to share with u my moment of joy.This is my 200 th post.Wanted to prepare some sweet for this joyous moment.So I prepared this mouth watering Mysore pak.Plz friends,take some sweet from my platter.I take this precious moment to thank all my friends and fellow bloggers for giving me their endless support.
The original "Krishna Sweets " recipe calls for besan: Sugar : Ghee in the ratio 1:3:3.But to reduce the calorie value,I have took 1 cup besan,21/2 cups sugar and 2 1/4 cup ghee + 1/4 cup oil.Addition of oil,has not altered the taste.If u want to have only ghee,then go ahead and have 2 1/2 cups of ghee.The sweet has to be mixed thoroughly and continuously till the end,if not u will not be able to get a super soft ,melt in the mouth type of mysore pa.This is yet another easy and tasty sweet.Rohith and H thoroughly enjoyed the sweet.It vanished in hours.So gal,give it a try ,u will love it.Will update the step wise pictures later.Cannot take ,as I was busy mixing.

Ingredients:
1.Besan Flour                 -          1 cup
2.Sugar                           -           2 1/2 cups
3.Ghee                            -           2 1/4 cup
4.Oil                               -           1/4 cup
5.Water                           -           1/2 cup

Method:
* Take a pan, dry roast the besan flour,untill nice aroma comes out.Keep it aside.
* Now in the same pan,add sugar and water.
* Let it come to a boil.Now the sugar syrup will start bubbling.
* Take a small pinch and expand the syrup.It should form a single thread.
* This is the right consistancy.
* Slowly add the fried besan flour.Mix it while adding.This will prevent it from forming lumps.
* From here onwards,dont stop mixing.Your hands shud be working till the end. I know its the toughest part.But the outcome is so perfect .
* Mean while heat the ghee ,add it to the oil and slowly pour it to the mixture.
* The mixture will start gulping the ghee and at one part of time,the mixture will start curdle like a thick halwa.Make sure it is thick enough ,by taking a pinch out and try to roll it like a small ball.It shud form a ball.This is the right consistancy.
* Pour the mixture in a greased pan and let it cool completely for 20 minutes.Then cut them into ur desired shapes and store them in a dry container.

Note:

While adding the ghee,it should be hot.This will make the mysore pak a little softer.At any point of time ,dont leave ur hand from mixing .Since this is the first time,I used 80 gm cup to measure the ingredient.I got 12- 15 pieces.If u r using standard 240 gm cup,then u will get more pieces.

Peerkangai Thol Thuvayal / Ridge guard skin chutney - version 2

2011-04-05T07:09:00.000-07:00

I am totally out of my mind for the past 4 days.Men in blue has been terrific in their performance and made me sit in front of the television till the finals.We enjoyed the finals in my friend's house.It was a big group cheering and shouting for the Indian players.I cannot control my nerves after watching Dhoni's superb Six.That was the reason,I was completely out from my blogging world.From today,I will be active in blogging,sorry folk for not checking ur wonderful posts.Will check it from today.

I love to make chutney with the ridge guard skin.I used to prepare it differently.When I saw a different version on Divya's page,wanted to try them immediately.It was flavourfull and yummy.The addition of peanuts and sesame seeds made the wonder.Adding jaggery is completely to our taste.I have omitted that .My H enjoyed the chutney,to my surprise.Give it a try,u will love it with hot piping rice.

Recipe Source: Divya's Recipe

Ingredients:
1.Ridge gourd Skin -                    1
2.Red chillies           -                    4 to 5
3.Cumin Seeds          -                    1/2 tsp
4.Coriander Seeds     -                    1/2 tsp
5.Sesame Seeds         -                    3 to 4 tbsp
6.Tamarind                 -                    gooseberry size
7.Turmeric powder     -                    1/2 tsp
8.Jaggery                     -                   1 tbsp
9.Peanut                       -                    1 tbsp

For Seasoning   :
1.Mustard seeds              -            1/2 tsp
2.Red chillies                     -                1
3.Asafoetida / Hing            -            a pinch
4.Curry leaves                    -                  few
5.Oil                                   -            1/2 tsp

Method:
* Peel the skin of the ridge guard along with some flesh.
* Take a pan,add little oil and roast all the ingredients one by one.
* Now add the ridge guard skin and cook till it turns colour.
* Cool the roasted mixture completely .
* Grind them into a nice paste adding little water.
* Take another pan.add oil and splutter with the "Seasoning ingredients"
* Pour it over the grinded chutney and mix.
* Enjoy with white rice.

Sending this chutney to Aipi and Priya's "Bookmarked Recipes Events"

Mystery Ingredient from my "Maitri" - Barley Honey Bread

2011-03-31T22:02:00.000-07:00

Priya mitharwal was my "Maitri ".When she said that,she has sent me the mystery ingredient.Immediately I told her that,I will check my mail box from the next day.But she controlled my curiousity by telling that it would reach me only the next week :( .Sadly started waiting for the parcel to come.From that day on ,I was pesturing my H to check the mail box.He was puzzled by my behaviour.Bcoz, I will never ever go to the mailbox,even if my H gives the key and asks to check it.

Finally the day arrived.I recieved a beautiful measuring spoon set and the mystery ingredient.Priya has also sent a parcel to Reshmi.Since it was barley,I thought then it would be different for me.So I proudly sent a message to Priya that it is "Wheat".She replied back saying "no".Then only I understood that the same barley has been sent to me .My H gave a lot of tissues to wipe off my ignorance.

This particular recipe is from "Zesty South Indian Kitchen",who is well known for her baking abilities.Her Honey wheat bread is the basic source.But I have totally replaced the wheat flour with barley flour.This is an ultimate healthy break fast for all ages.As we are using honey,it has a sweet nature and the oats adds a crunch.The bread was crumble,moist.I have used yeast for the fermentation.But I prefer to use baking soda in furute than the yeast.Bcoz barley is a firm grain,it will be more soft if we replace yeast by baking soda.Here I have taken half the quantity of the original recipe.If u want a bigger loaf,then go ahead and use full quantity.

Ingredients:
1.Barley Flour                  -           1 cup
2.All purpose Flour          -           1/2 cup
3.Quarker Oats                 -            1/4 cup
4.Honey                            -            1 1/2 tbsp
5.Yeast                             -             3/4 tsp
6.Sugar                             -             1/2 tsp
7.Salt                                -             1/2 tsp
8.Oil                                 -             1/4 cup
9.Water                            -              3/4 cup
10.Sesame seeds              -              1 tsp (For topping)

Method:
* Take yeast and sugar in warm water and mix it.Keep it aside for 10 minutes.
* The mix shud become frothy.
* Take a mixing bowl,add flour,honey,oats,yeast mix ,salt and oil.
* Knead it into a soft ,yet pilable dough.
* Cover it with a damp cloth and keep it in a warm place to ferment.

* I know ,I am using the term fermentation.Bcoz barley flour will not raise a lot.
* After 1 1/2 hrs,take the dough and punch it.
* Grease a bread tin ,like in the picture and place the dough inside the tin.
* Let it get set for 30 more minutes.
* Pre heat the oven for 350 degrees for 3o minutes.
* Now sprinkle and press the sesame seeds on the bread.
* Bake for 50 minutes ,at 350 degrees.
* After 30 minutes,cover the tin with a aluminium foil.This will prevent the upper crust from hardening.

When the bread is golden brown in colour,then take it out cool completely.Slice them and serve with butter and jam.This is an ultimate healthy break fast.

Note:
* Dont wait for the dough to raise.Though we have used yeast,it wont raise.This is because of the barley flour.If u want ur bread to raise a bit,then add baking pwdr.
* Dont keep the bread longer than specified amount of time in the oven,bcoz ur bread may become hard ,if the time exceeds.
* Bread will not be like our normal bread.This one has slightly crumble in nature.So dont get panic.

Sending this to Srivalli's Kid's delight ,guest hosted by Priya Mahadevan

Also sending to Priya's "WWC-Barley for Break fast" started by Sanjeetha

Chocolate Brownies

2011-03-30T09:21:00.000-07:00

Chocolate brownies are cousin sisters of Cakes.I love the chewy and gooey taste of brownies.When I was bowsing thru net,got this recipe from youtube.It came out perfectly.But extra care shud be taken,while preparing brownies than for cakes.While removing from the oven ,brownies will be moist.But after cooling completely ,it will be firm and gives exceptional taste.Over cooking brownies,will make it chewy and elastic.So turn off immediately after cooking.

Ingredients:
1.Sugar                          -       1 cup
2.Flour                           -       1/2 cup
3.Chocolate chips          -        3/4 cups
4.Butter                          -        3/4 cup or 1 1/2 stick (But I have used 1 stick)
5.Eggs                            -         3
6.Vanilla Essence          -         1 tsp

Method:
Double Boiler Method:
Chocolate has to be melted in a double boiler method.Take a bowl,add water .Now take the chocolate chips , butter in a heat proof bowl and place it on the water bowl.The chocolate bowl,shud not touch the water.There shud be enough gap between the water and the chocolate bowl.Now place the double boiler on the stove at mediul flame.After 10 to 15 minutes,chocolate and butter would have melted well.mix it thorougly,untill all the chocolates melts.Take it off from the heat and cool completely.
Pre heat the oven for 20 minutes at 350 degrees.

* Take a mixing bowl,add eggs and vanilla essence.Beat them well.
* Now add , sugar to the mix and scald them well.
* Now pour the melted chocolate and mix.
* Slowly fold in the flour and pour the mix into the greased baking tray.
* Bake the brownies for 30 to 40 minutes or untill toothpick comes out clean.
* One more signal to turn off the oven is,it will start raising a bit.
* Once cooked,cool completely and transfer it to the wire rack.

Sprinkle powder sugar on top of the brownies and cut it.

Note:
I wanted my brownies to be bit gooey,so I took it bit early.Coolingcompletely will help the brownies to cut evenly.Using buttered knife,will be very helpful in cutting the brownies.

Sending this to Priya's Crazy for cakes

Butter Naan- Tandoori oven effect made easy

2011-03-28T08:25:00.000-07:00

Tandoor naan is my all time favourite.We used to crave for naans in India,But I have not tried there.After coming to US,started trying this out at home.Previously used to prepare on the tava.It will be soft ,but I was not able to get that smoky naans with brown spots.I was searching thru net to get a tandoor effect for naans.Then came to know the procedure of making tandoor naans at home thru a you tube video.Cooking naan on a flame is impossible,here as we have electric heaters.So I used the technique of using pans - covering the stove.It gave the naans brown spots and smoky flavour.This method is bit time consuming,but the outcome is so perfect .

Ingredients:
1.All purpose flour                            -          2 1/2 cups
2.yeast                                               -          2 tsp
3.Salt                                                 -          1/2 tsp
4.Sugar                                              -           1/2 tsp
5.Curd                                               -           1 tbsp
6.Luke Warm water                           -           1 cup or as required
7.Oil                                                  -            3 tbp
8.Wheat flour                                     -            2 tbsp (for dusting)

Method:
Preparing the Dough:
* Take the luke warm water ,add sugar and yeast.Mix and keep it aside for 10 mins.
* After 10 mins,the mix would have become frothy.
* Take a mixing bowl,add flour,salt and curd.
* Crumble it well and now add the yeast water .
* Knead it into a firm ,yet soft dough.
* Add oil to the dough and cover with a wet towel.
* Keep the dough in a warm place for 2 hrs or untill it doubles in size.
* Divide the dough into equal sized balls.

Rolling the naan:
After dividing the dough,let it rest for half an hour.This will make the balls again double in size.But I used a technique to reduce the time.I started rolling each ball and cooking it simultaneously.Instead of rolling all the balls and cooking it in a batch.This helps other balls to raise in the mean time.
The picture shows theraised balls.

* Sprinkle wheat flour and roll the balls into a medium thicknessed rotis.Using wheat flour for dusting ,helps naan to spread a bit.
* Pull it into a oval shaped naan.

Cooking the naan in tandoor effect:
* Take a heavy bottomed pan.Apply water to one side of the naan and press it into the pan as shown in the picture four.
* Now, turn on the stove to high ,place the naan pressed pan upside down .As shown in the picture five.The pan should cover the stove completely.This will create a tandoor effect,where naan gets cooked with smoke and some fire spottings like the picture six.

* When the naan gets cooked 90 % ,it will come out of the pan.Make sure that it doesn't fall on the stove .If so, naan will start burning ,after fallen on top of the coil.
* Now turn the naan and cook for a minute on top of the flame ,with the help of the spatula as shown in the seventh picture.Dont over cook the naan,then it will become hard.
* The eighth picture shows the naan cooked on the other side.

Immediately apply butter or oil and cut the naan into 2.Serve it with any side dish.

Note:
* Instead of using pans,we can also use small pressure pans,which has heavy bottomed.
* Once the naan is cooked on the first side,ther others side will be cooked quickly.So dont keep it on the flame too much.Dont try to cook the naan on the tava .It shud be cooked on top of the flame.

* Since we have electric stoves,I have used this method.In India,we have gas burners.So we can show the naan directly on the flame,instead of covering it on the stove.

Sending this to Ayeesha's A.W.E.D Indian Cuisine started by D.K

Mango Lassi - Won the CSN giveaway

2011-03-26T22:33:00.000-07:00

I am happy to share with u an exciting news,that I have won the CSN giveaway $20 for my Cheesy Egg Toast .This was hosted by Soumya' s Kitchen on "Toddler Breakfast " event.Thank u Soumya for ur effort in conducting these events and selecting my entry.I thank all my fellow bloggers and friends for ur endless support .

Now to my today' s post, I am a crazy fan of mangoes.Mangoes in any form is accepted by me.I can have mangoes any time during Break fast,Lunch or dinner.When I came to US for the first time,was astonished by the availability of mangoes throught the year.They taste good .But nothing can beat our Indian alphonsas.Now the actual season has started ,meaning I am getting mangoes for a good deal.Started preparing dishes with it.Mango Lassi is my son's favourite too.

Ingredients:
1.Mango pulp                       -            1 cup
2.Curd                                  -             1/2 cup
3.Ice cubes                           -             hand full
4.Sugar                                 -             3 tbsp or as required
5.Salt                                    -             a pinch
6.Vanilla Ice cream              -             1 scoop (optional)

Method:
* Take a blender add all the ingredients.
* Puree it well.
* Enjoy the drink to quench your thirst.

Notes:
I have used fresh mango pulp.We can also use store bought pulps.Adding a pinch of salt ,enhances the sweetness.

Sending this to Tastes of Pearl City's A.W.E.D - Indian Cuisine started by D.K

Cilantro Rice

2011-03-25T07:43:00.000-07:00

Coriander leaves has so many essential vitamins and minerals for a human body.It acts as a anti-oxidant and antibacterial agent.It can be used as a medicine to control cholestrol and sugar.When my H bought 3 bunches for a dollar,I cannot resist myself in preparing this dish.Coriander rice is a flavourful ice,when prepared,ur house will surely be filled with its aroma.Today we had cilantro rice with eggplant fry and onion raitha.It went well with my family.

Ingredients:
1. Basmati rice            - 2 cups
2.Cilantro                  -   1 bunch
3.Mint leaves              -   1 cup
4.Onion                       - 1
5.Green chillies          - 6
6.whole garam masalas
7.Ginger                     -     1/2 inch
8.Garlic                     -    4 pods

Method:
* Chop the onion lenghthwise and slit the green chillies.
* Wash and grind the cilantro,mint leaves,ginger,garlic with 2 green chillies.
* Make into a fine paste .
* Wash the basmati rice and soak it in water for 15 mins.
* Take a pressure cooker pour 1 tsp of ghee and fry the basmati rice for few minutes and keep it aside.
* In the same cooker add oil and splutter with whole garam masalas.
* Saute onion and remaining 2 green chillies till they ooze out oil.
* Pour the grinded mixture into the cooker and saute it with onions.
* When it looses its raw smell, add 4 cups of water and bring it to a boil.
* Slowly add the fried basmati rice into the cooker and mix it well.sprinkle salt to taste.
* Transfer the content to the rice cooker.( Chk the rice in between).
When the rice is cooked pefectly,transfer the rice immediately to another container, this will make the rice non-sticky.Serve it with ritha and eggplant fry.

Sending this to Krithi's Herbs and flowers in my platter - Coriander/Cilantro started by PJ.

Chicken Dry / Chicken Chukka

2011-03-22T22:37:00.000-07:00

Chicken dry is a mouthwatering dish,where chicken is marinated in spices and cooked with onion till it turns dry.I was inspired by Priya of "Priya's easy and tasty recipes".She has done it perfectly.I tried it out immediately,it came out really good.Delicious too.The secret of dry chicken is,the way we saute the onion.Onion shud be sauteed perfectly ,till it turns dark brown.If not,we will not be able to get the blood red coloured chicken.Sure ,it will taste like restaurant style chicken chukka.

Ingredients:
1.Chicken pieces             -         1 pound ( Including leg piece)
2.Onion                           -          1/2
3.Ginger                          -          1 inch
4.Garlic                           -          6 to 7 pods
5.Curry leaves                 -          few
6.Fennel seeds                 -         1 tsp

For Marination:
1.Chilli pwdr                   -           1 tbsp
2.Turmeric pwdr              -           1/4 tsp
3.Red chilli pwdr             -           1/4 tsp
4.Lemon juice                   -           2 tbsp
5.Garam masala                -            1/2 tsp (optional)

Method:
* Cut the chicken and slit the leg piece.
* Marinate the chicken with all the ingredients under "Marination".
* Let it sit for 2 hours.
* Take a pan,add oil ,splutter with fennel seeds and curry leaves.
* Now add the crushed garlic,chopped ginger and onion.
* Let it get sauteed well.It shud turn into dark brown in colour.This is the essential step for this curry.
* Now add the marinated chicken into the pan,along with its juices.
* Cover the pan and cook till the chicken turns tender or it is cooked 90%.
* Once the chicken is cooked,remove the lid and cook it in high,till the juices are evaporated.Taking the lid off,helps the chicken to be dry without any moisture.
* Squeeze some more lemon juice and serve with sliced onion.

Smoked Egg Plant Chutney / Sutta Kathirikkai Chutney and Awards

2011-03-21T22:00:00.000-07:00

Spring has beautifully sprung here ,with green leaves and colourful flowers.Winter has arrested us from going out to the parks.Now as the weather has changed,we happily started going to the park.Rohith had a good time in the park,watching swans ,ducks,beaver and turtle.And today the moon has come very near to the earth.Watching the reflection of the moon on the river was a cherishable moment.Rohith and his dad played with kite.After spending some 2 hours in the park,I was dragged by my husband along with Rohith to the car :(
Again started my dinner worries.Suddenly Geetha's (of"EnSamayaAraiyil") smoked eggplant chutney,hit my mind and started immediately after jumping out from the car. Thus the story of this chutney.I have prepared with small eggplants, but u can prepare it with big ones too.My mom will prepare these kind of chutneys in a diffeent way.Will post that recipe soon.

Recipe Source ; En Samayal Araiyil

Ingredients:
1.Egg Plants              -         3 medium sized
2.Red chillies           -          3
3.Mustard seeds       -           1 tsp
4.Urad dal                -           1 tbsp
5.Tamarind               -           small gooseberry size
6.Hing                       -           a pinch
7.Coconut                  -          3 to 4 pieces

For tempering:
1.Oil                          -           1 tsp
2.mustard seeds         -            1/4 tsp
3.Urad dal                 -             1/4 tsp
4.Curry leaves           -             few

Method:

Smoking the eggplant:
* For smoking ,we can use any sized egg plants.If we are using big ones,then cut them and smoke them.
* I have used small egg plants.
* First apply oil on the egg plant .Pierce the skewers inside the egg plant.
* Place the egg plants on the stove on a medium flame.
* Smoke it till the skin comes out or for 20 minutes.Turning in between.
* Place the egg plant aside and cool it completely.Now scoop out the skin of the egg plant.

Grinding:
* Take a pan, add mustard seeds,when they start spluttering,add the red chillies,urad dal,hing ,coconut and tamarind.Let them get roasted well.
* Cool the roasted mixture completely and grind them with required salt.
* Mean while ,take another pan,add oil and splutter with all the ingredients under "For tempering" and pour it to the grinded mixture.

Serve with hot dosai or idlies.Can be mixed and had with rice also.

Note:
If u are preparing this chutney with big egg plants, then cut them into two and using the skewers smoke them.This is to reduce the smoking time.I smoked it in 2 batches.Since I used small egg plants,it took around 30 mins for all the three egg plants on a medium flame.We can also increse the flame to reduce the time to smoke.

Sending this to Aipi and Priya's Bookmarked Recipes event

Also sending to Torview Toronto's Food Palette series Brown

I am happy to share with u that,my friends has shared with me some awards.

Akila from Learning to Cook has shared with me this participation

Seema of Amchi bong Konnexion has awarded me with this lovely award,

And she has asked to list out some interesting facts about me.Here I am shooting
* I am a very jolly person,who always enjoys the present and cares very little about the future.
* I am a M.C.A graduate,but at present a busy mom.
* Love to explore new places.If I am depressed,will go for a walk.This will refresh me immediately.
* Love to cook different cuisines,as long as there are skape goats like my H.
* I love to read and write tamil poetry.
* Has participated in all dramas in schools and colleges.
* Love to speak over the phone to my friends and parents.

Thats all from my side.See u all in my next post.

Vazhaikkai Bajji/ Green Plantain Fritters

2011-03-19T21:00:00.000-07:00

Who doesnt likes fritters ? Its always our families delight.My MIL makes delicious masala fritters.Here is her recipe of spiced fritters.My MIL used to grind the masala in stone grinder .That gives the fritters a unique taste.Give it a try,u will surely love it.I have used green plantain.We can use any vegetable for these fritters like eggplant,mirchi,potato,gobi or even egg.

Ingredients:

1.Green Plantain                   -          1
2.Besan Flour                        -           1 cup
3.Rice flour                            -           2 tbsp
4.Chilli pwdr                          -           1 tsp
5.Baking soda                         -           2 pinches
6.Orange color                        -           a pinch (optional)
7.Salt                                      -           as needed

For Grinding:
1.Fennel Seeds                        -            1tbsp
2.Ginger                                   -             1/2 inch
3.Garlic                                     -            5 pods

Method:

* Grind ginger ,garlic pods and fennel seeds into a fine paste.
* Take a mixing bowl,add all the ingredients except plantain,including the grinded paste.
* Add water slowly and make it into a thick batter.
* Now dip the sliced green plantain and deep fry it in the oil.
* Wipe it off with a tissue and serve with ketch up.

Note:

The grinded paste should have less moisture.

Keema Paratha - Minced Meat Paratha

2011-03-17T06:58:00.000-07:00

Kheema paratha is a very delicious roti variety .This dish is very famous in Afghanitan.This can be prepared in a jiffy.I had a pack of kheema left.So prepared this paratha and my family loved it a lot.A perfect paratha ,when it is opened,will elegantly show the stuffing as in my picture.If we dont have keema,then we can mince the goat meat without bones and use it for this paratha.

Ingredients:

For Paratha:
1.Wheat flour               -          1 1/2 cups
2.Warm water              -          1 cup
3.Salt                           -           1/4 tsp
4.Sugar                        -            1/2 tsp
5.Oil                            -            2 tbsp

For the stuffing:
1.Mutton Kheema        -            1/2 pound
2.Onion                       -             1/2
3.Tomato                     -             1 (small)
4.Green chilli              -              1
5.Red chilli pwdr        -             1 tsp
6.Garam masala           -             a pinch

Method:
* Take a mixing bowl and add all the ingredients under "paratha", knead it into a soft dough.
* Take a pan add little oil,splutter with fennel seeds.
* Saute the chopped onion ,green chillie and tomato well.
* Now add the kheema and scald in well.
* Let it cook for 2 to 3 mins.
* Now add the red chilli pwdr and garam masala into the mixture.
* When the raw smell vanishes,garnish with cilantro,
* Now take the mixture in muslin cloth,squeeze out the excess moisture.
* Divide the mixture ino equal sized balls.

To stuff the filling;
* Divide the dough into equal sized balls.
* Roll the dough into a small roti and place the kheema ball in the roti.
* Close the ball and roll it again into a medium thicknessed paratha.
* Cook the paratha in a tawa .
* While cooking ,slightly press the paratha after flipping,this will ensure that all the sides are evenly cooked.Also the paratha will rise,if we press it evenly .
* Serve it with any raitha.

Kashmiri Pulao and About the event " Maitri"

2011-03-15T06:52:00.000-07:00

Kashmiri pulao is nothing but a mixture of fruits and nuts in the rice.When I was watching ,a cookery show in Jaya Tv,this dish inspired me to do it for my son.This pulao can be prepared in different variations.This version ,is slightly sweeter in taste.But if you ,want to prepare a spicy version,then u can prepare a normal pulao then add the fried fruits and nuts into it.Kids will love it for sure.

And one more interesting event is yet to start ladies.Priya and Reshmi are planning to start a friend ship chain called Maitri.Plz do participate and the details can be found here

Recipe Source :Neengalum Samaikkalam.

Ingredients:
1.Cooked basmati rice    -       1 cup
2.Onion                            -       1/2
3.Green chillies                -       1
4.G&G paste                    -       1/4 tsp (optonal)
5.Grapes                           -       a hand full
6.Apple                               -       1/2
7.Banana                           -          1/2
8.Plums                             -        1
9.Cashews                         -       1 tbsp
10.Raisins                         -        1 tbsp
11.Ghee                             -        2 tbsp
12.Whole garam masala    -        ( 1/2 tsp fennel,few cinnamon sticks,few cardamom,cloves)
Method:
* Take a pan,add ghee ,fry the cashews and raisins,keep it aside.
* In the same ghee,temper with whole garam masala. Saute the onion,green chilly.
* Let it turn translucent and add ginger garlic paste.
* When the raw smell dissappears,add the chopped apples,plums and grapes.
* Let it fry for few minutes.
* At the end add the chopped bananas.Dont mix the mixture too much,as there are chances for the banana to get mushy.
* When the fruits are coated with the onion mixture,add the cooked rice.
* Slowly scald in the mixture with the rice.Now add the fried cashews and raisins.
* Adjust salt to taste,turn off the stove and garnish with cilantro.

Serve with any raitha.We can use any kind of fruits,except citrus related fruits like orange,mosamby as it will give a tangy taste to the dish.

Sending this to Aipi and Priya's Bookmarked Recipes event

Award Time

2011-03-13T21:27:00.000-07:00

Its been days ago,I posted for my marathon.I took a short commercial break.Now I am back in form.I want to share with u a sweet news of an award ,which has been awarded to me by these following people.I know ,its bit late ,in posting this award.Sorry for the delay friends.

Mina Joshi of Authentic Vegetarian Recipes,Meena of Chettinad Fiesta,Priya from Now serving,Reshmi Mahesh of Easy Cook,PJ from Seduce ur tastebuds ,Kirthi from Kirthi's Kitchen,Sojo from My Culinary Experiments Reshmi from Rasoi ,has awarded me this wonderful award .I am so grateful to these fellow bloggers for sharing me this wonderful award.

Spring Roll-Day 7

2011-03-09T05:16:00.000-08:00

This is the final day of our blogging marathon.Beautiful seven days, has passed just like that.Thank you Sri Valli for giving this wonderful experience.Today I am going to give u the recipe of spring rolls in the kids special.Spring rolls can have any type of filling like,vegetables,egg or chicken.We used to enjoy chicken spring rolls and egg spring rolls in "Panda Express" .In rohith's terms,"roll egg" is his favourite.But here I have used vegetables as the filling.Vegetables has to be shredded finely.Give it a try , u will not eat just one.My family enjoyed these rolls very much.

Ingredients:

For filling:

1.Carrot - 1

2.Cabbage - 1/4

3.Beans - 1/2 cup

4.Soy sauce - 1 tbsp

5.Ajinomotto - 1/4 tsp

6.Pepper pwdr - a pinch

7.Salt - as required

For the outer covering:

1.Spring roll pastry sheet - 12

2.Egg - 1

3.Oil - For frying

Method:

For filling:

* Julienne the veges and boil it in a pan for 10 mins.

* Make sure the veges are not cooked completely,it shud be crunchy.

* Now take out the veges in a muslin cloth and squeeze out the excess water.

* When the veges are hot,chop them finely.

* Now add soy sauce,ajinomotto,pepper pwdr ,salt and mix it well.
* Make sure that the mixture is dry.

Assembling:

* Keep the pastry sheet covered by damp cloth.When needed,just take one at a time.As it will become like paper ,when it is exposed to air.
* Take the filling ,place it on one corner of the pastry sheet.
* Fold it inside.Then apply egg wash on left and right corners and fold it in again as shown in the picture.
* Now apply the egg wash on the top corner and fold it inside again as shown.
* The reason for applying egg wash is,it will stick prpoerly.

Frying:
Let the rolls rest for 10 mins.Deep fry the rolls in a medium hot oil.Wipe off the excess oil by using a tissue.Serve hot with ketchup or ranch.

Note:
We can alter the filling according to our choice.Egg rolls can be prepared by simply adding shredded boiled egg.Dont drop the rolls in hot oil,as there are chances for burning.We can alternatively use milk wash instead of egg wash.

Check out my blogging buddies in action,
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Smitha, Srivalli, Usha, Veena Aravind,

Nutella Cold Coffee - Day 6

2011-03-07T22:09:00.000-08:00

Today is the 6 th day of Blogging marathon.Here goes one more kids friendly recipe, "Nutella Cold Coffee".This has a small story behind ..One weekend ,we went for a vegetarian buffet.Rohith was not eating anything.When we offered him,cold coffee,he fell into its taste and wanted more.This was the first time.we offered him coffee flavour.After coming to home,we forgot that cold coffee .One fine day,he said,that he wants that drink .We were stunned at his memory,bcoz,this is the first time,he asks like this.When i saw this in Aipi's blog,wanted to try this.Adding nutella,gives a chocolate flavour to the drink.

Ingredients:
1.Milk                           -             3 cups
2.Vanilla icecream        -             2 scoops
3.Nutella                        -             3 tsp
4.Sugar                           -             1 tbsp or as required
5.Crushed ice                  -             a hand full
6.Vanilla essence           -              1/4 tsp
7.Coffee pwdr                 -              3/4 tsp
8.cream                            -              a scoop (for garnishing)

Method:
* Add crushed ice,vanilla ice cream,vanilla essence ,nutella to a blender and give it a nice blend.
* Now pour the milk,sugar and coffee pwdr.
* Blend it well,so that the mixture gets a creamy texture.
* Pour it in a glass,top it with cream and sprinkle some coffee pwdr on top.
* Enjoy the drink .

Check my blogging marathon buddies in action.
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Smitha, Srivalli, Usha, Veena Aravind,

This recipe is from US masala and the original recipe is here
Sending this to Priya Mitharwal's Tried and tested event started by Lakshmi

Also sending to Aipi and Priya's Bookmarked Recipes event

Also sending to Champa's Kids delight -Restaurant Recreation ,started by Srivalli

Also sending to Akheela's Food Palette series - Brown

Bourbon Biscuits with nutella filling - Day 5

2011-03-07T05:40:00.000-08:00

Today is the 5 th day of blogging marathon and I am going to give u the recipe for bourbon biscuits. Bourbon biscuits was in my mind ,when Nithu bala called felow bloggers to vote for her, in manjula's kitchen contest.I was impressed with her recipe and prepared these biscuits.But I didnt use her filling for the recipe.I used nutella as the filling for the biscuits.It tasted yummy.I skipped the adition of coffee powder either.

Ingredients:

1. All Purpose Flour – 1 cup

2. Butter – ¼ cup

3. Sugar – 1/2 cup

4. Instant Coffee Powder - 1/2 tsp (Optional)

5. Baking Soda – 1/2 tsp

6. Baking Powder – 1/2 tsp

7. Cocoa – 1 tbs

8. Vanilla Essence – 3/4 tsp

9. Honey – 1.5 tsp

10. Milk - 3-4 tbs

For the Filling :

I used Nutella as a filling,but if u want to whip the cream then here is the recipe.

1. Butter – 1/4cup

2. Icing Sugar – 1/3 cup

3. Cocoa – 1 tsp

4. Vanilla Essence – 1 tsp

Method:
* Pre heat the oven at 325 degrees .
* Sieve the flour,cocoa powder,baking soda,baking powder,and combine these in a bowl.
* Take another bowl, add butter and sugar.Beat it well,untill sugar gets dissolved well.
* Now add the honey and vanilla essence and mix.
* Now add all the dry ingredients and fold in the mixture.
* Slowly add milk and form a soft dough as shown in the picture.

* Sprinkle flour on a smooth surface,roll the dough into equal thicknessed rectangle.
* Divide the dough into equal sized small rectangles.
* With a fork,prik some holes and sprinkle some sugar on top of the biscuit.
* Place these biscuits on a greased cookie sheet.
* Bake the biscuit degrees,at 325for 15 mins or until it becomes crisp.
* Cool completely and fill each biscuit with nutella .
* Place another biscuit on top of it ,like a sandwitch.
* Refrigirate the biscuits,for the nutella to become firm.

Alternatively,If u want to use butter cream filling,then combine all the ingredeints under "For filling" and spread it on the biscuit.This filling will become firm by itself,we need not want to refrigerate.

Note:
Knead the dough well without any cracks.Grease ur hands with butter ,and knead it .Dont bake it longer than 15 mins.Be cautious around 12 to 15 mins,there are several chances for the biscuit to burn.Mine burnt for the first batch.So be very cautious.Nutella will be some wat soggy,so refrigerate over night ,for the nutella to get firm.Pre heat the oven for atleast 20 minutes.

Check my bloggingmarathon buddies in action.
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Mini Jalebi - Day 4

2011-03-05T22:01:00.000-08:00

Today is the 4 th day of blogging maraton.And I am going to give u one more kids friendly recipe.Jalebi is a famous street food in India.It is slightly different from jangiris.We call it as jangiri's cousin.I love the tangyness in these jalebis.Today,Saras came to our home .When she saw the jalebi mixture resting in the oven,immediately she said,why cant we start it right now.We both started to prepare jalebis.It was wonderful experience to cook with her.My son loved jalebis a lot .My H too liked it.Thinking to prepare ,this sweet more often in near future.

Ingredients:

For Jalebi:

All-Purpose Flour – 1 cup

Yeast – 1 tsp

Corn Starch – 2 tsp

Oil – 1 tsp

Sugar - 1 tsp

Salt - A pinch

Orange Food color - 2 pinch

Warm Water – 3/4 cup or as required

For Syrup:

Sugar – 1 1/2 cups

Water – 1 cup

Lemon Juice – 1/2

Cardamom Powder – 1/4 tsp

Method:

* Mix yeast in luke warm water and let it rest for 10 mins.

* When it is looking like frothy mixture,add it to all the ingredients under ,jalebi.

* Mix it well,without any lumps.The dough shud drop like a thread.This is the right consistancy.

* Keep the mixtue in a warm place for 1 hour.

* The mixture will be double in size,after an hour.

* Take a ziploc bag and pierce a hole with a hot nail.

* Now take a cup as,shown in the picture ,place the ziploc cover and pour the mixture into it.

* Mean while,take a pan and add sugar,cover it with water.

* Bring it to boil and when the fumes started to vanish,add lemon juice and cardamom pwdr.

* Turn it off and keep it in the same stove,to maintain its warmness.

* Now take a pan and add oil.Let it be warm.

* Drop a small ball of jalebi mixture into the oil,it shud rest for a minute and then come up.

* This is the right temperature to draw jalebis.

* Now start drawing jalebis.I prefer to have mini jalebis.

* Flip it over and cook the jalebi.Not too much,then it will be like murukku.

* Immediately, drop it in the sugar syrup for a minute.Then turn it over for one more minute.

* Take it out and arrange them in a container.

Enjoy jalebi's either hot or cold.

Note:

If u feel,the mixture is too thin,then u can add rice flour.But not too much,then it will become crispy.

Add the half lemon fully into the syrup.This willgive the jalebis,a little sourness.

Sending this to Champa's Kids delight started by Srivalli

Also to Priya Mitharwal's Celebrate Sweets event started by Nivedita

Check out my blogging marathon buddies in action.

Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraitharwalsj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Mango Mousse - Day 3

2011-03-04T22:13:00.000-08:00

Today is the third day of our blogging marathon and I am going to present u,mango mousse.My son is a very big fan of mangoes.When the season comes,we wud buy mangoes in big cases and enjoy it a lot.So when I saw mango pulp in the indian grocery shop,I decided to preapre mango mousse, without any second thought.Rohit enjoyed a lot,even my husband - a mango hater,loved it .Give it a try,you will also love it a lot.

Ingredients:
1.Mango pulp                               -        1 1/2 cups
2.Mango flavoured jelly crystals   -        1/4 cup
3.water                                          -        1/2 cup
4.Whipped Cream                           -         1/2 cup

Topping:
1.Whipped cream             -        2 tsp
2.Cherries                         -       few
3.Mint leaves                    -       few

Method:
* Take a bowl and add the mango pulp.I have used canned - sweetened - mango pulp.If you are using fresh mangoes , then add the required sugar .
* Slightly warm the mango pulp along with water .
* Now add the mango jelly crystals and mix will with the pulp.

* Keep stirring ,untill the jelly crystals dissolve into the pulp.
* When the mixture is warm enough,turn off the stove .
* When it is cooled 50 %,add the whipped cream and fold in well.
* Pour it into the moulds and refrigerate for 1 hour.If u like to have it as an icecream,just add some more jelly crystals and refrigerate overnight.

Serve it with topped whipped cream ,cherries and mint leaves.It tastes heavenly and very apt for potlucks or get togethers.We can prepare it in a day advance and enjoy the party.

Checkout my blogging marathon buddies in action.
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Multi Coloured Rotis / Marbled Rotis - Day 2

2011-03-02T22:49:00.001-08:00

Today is the second day of blogging marathon.As kids friendly recipes is my theme,I was scratching my head to find out some ideas.Bcoz my kid is a picky eater.I cannot go by his wish list alone.And also ,I am in a process of introducing new dishes to him.So I was thinking vigorously.At that time,saras and I were watching a cookery show.

In that show,Anitha Kuppusamy was preparing a multi coloured roti.Immediately ,Saras gave me the idea to prepare this dish for the kids friendly theme.At first I was hesitant in materializing her idea.But some how managed to prepare it ,with lot of interventions from rohith.He was very much attracted by the colours of the rotis.I felt the success of the roti on that moment itself.But still had some doubt,whether he will eat it or not.But to my surprise,he had the rotis without any complaints and when his dad arrived,immediately he announced that ,today's dinner is green rotis.

I felt fully satisfied,because I was able to feed my son with all the veges and nutritions.I have taken the theme as our national flag.Orange,white and green.So for orange ,I have taken carrot puree,for white I have taken all purpose flour and for green have taken spinach puree.The original recipe called in for red colour with tomato puree,but my tomatoes were not that much ripen.So prepared orange colour with carrot puree and a bit of orange colour.If u dont feel like adding orange colour then avoid it.Give it a try,kids will surely enjoy the colours, paralelly have the nutritions too.Older kids can co - ordinate with their mom,this preparation as a fun project too.

Ingredients:
1.Wheat flour                    -             1/2 cup-1/2 cup
2.All purpose flour           -             3/4 cup
2.Carrot puree                   -             1/4 cup
3.Spinach puree                 -             1/4 cup
4.Salt                                 -              as rquired
5. butter                             -             for garnishing

Method:
* Take the wheat flour ,1/2 cup each in 2 different bowls.
* Take the 3/4 cup multi purpose flour ,in a separate bowl.The reason I have taken 1/4 cup more than other two cups is,maida has the tendancy to shrink.So in order to cope up with the wheat flour,I have increased 1/4 cup .
* Now add warm water and salt to the flour.
* Knead it into a soft dough and rest it aside.
* Now puree the carrot and spinach .
* Add the pureed spinach to second bowl with wheat flour and knead it to a soft dough.
* Add the  carrot puree to the third bowl of wheat flour and knead it to a soft dough,using warm water.The carrot colour will not be sufficient ,so to have fun,add a pinch of orange colour.

* Now roll all the three coloured rotis into a medium sized roti.
* Place the the orange colour roti first then,place the white roti and finally the green roti.
* Tightly,fold it like a paper roll and cut it into equal sized balls as shown.
* Now roll the balls again into a roti as shown.
* Cook it on the tava ,without oil.Because,adding oil will discolour the rotis.
* Garnish with butter and Serve it with any chutney or curry.

Kids will surely like these type of rotis.We can add the colours according to our imagination.For example, to get a red colour roti,add tomato puree or to get a purple colour roti,add beetroot puree.Kids will surely like this colourful rotis ,and ofcourse these rotis have normal-rotis taste .I have added multi purpose flour to get a pure white colour roti,you can use normal wheat flour for a cream rotis.So wats stopping u gals,lets pat ur imagination and prepare different kind of healthy rotis for kids.

Check out my blogging marathon buddies in action.
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Sending this to Soumya' s "Toddler breakfast Ideas" event

Along with Cheesy Egg Toast

Also sending this to Suma's " CWS- Wheat" started by Priya.

Bhel Puri - Day 1 of blogging marathon

2011-03-02T22:03:00.000-08:00

Happy to be a part of yet another blogging marathon hosted by Srivalli.Last time ,it was fun preparing dishes,picturing and updating it.Its literaly a challenge ,as we had 20 plus bloggers .But this time ,it has been divided into 2 groups.Thanks valli for ur effort.I am going to present u the dishes in the category. "kids friendly",for the next 7 days.Today, I am going to present u my favourite ,from childhood - Bhel puri Chaat.
Bhel puri is a famous chaat item .It is a spicy mixture garnished with green chutney and tamarind chutney.When I am writing this, my childhood memories come flashing all the way.I just go back few years and remember the day,when I was introduced to this chaat accidently.Accidentaly ? yes ,u r reading it right.

One day when I was studying 8 th or 9 th,we went to a restaurant and about to order some dishes.This bhel puri name fascinated me very much,thinking that ,it is a kind of puri like chole puri.But when the dish arrived ,I started searching for the puri.Very big dissappoinment.Everyone bursted in laughter and I was literally a fool that day.From that day, it became my favourite dish.Hmm...Yet to introduce to my son.But he loves the sev and other things ,not chutneys.This is again an easy dish,if we have the chutneys handy.

Green chutney and tamarind chutneys are very important component of bhel puri.Here I am going to give the recipes of green chutney and tamarind chutney first.Then we can see the assembling of ingredients.

Green Chutney   :
1.Cilantro               -             1 cup
2.Mint                     -             1 cup
3.Green chillies      -              1
4.Lemon juice         -              1 tbsp
5.Salt                      -               a pinch
6.Sugar                   -                1/2 tsp

* Grind ingredients from 1 thru 3 in a blender.
* Add all the other ingredients to the grinded mixture and bring it into a chutney consistancy.
* Store it in a container.

Tamarind Chutney:
1.Tamarind juice              -            1 cup
2.Jaggery                          -             1/4 cup
3.Red chilli pwdr             -             1/2 tsp
4.Garam masala                -             1/4 tsp
5.Fennel seeds                  -              1/2 tsp
6.Cumin seeds                   -             1/2 tsp
7.Chaat masala                   -            a pinch

* Boil  the tamarind juice and reduce it to half in size.
* Roast the fennel seeds and cumin seeds.
* Make it into a fine pwdr.
* Now add the jaggery and all other dry pwdrs with salt.
* Mix it well and cook it untill it becomes thick.
* Store it in a dry container and refrigerate it .

Ingredients For the Assembling the bhel:
1.Pooris                       -              1/2 cup (broken)
2.Sev                           -               1/2 cup
3.Puffed rice               -                1 cup
4.Mashed Potato         -                1/2 cup
5.Onion                       -                1/2 (chopped)
6.Tomato                    -                 1/2 (chopped)
7.Cilantro                   -                 few
8.Green chutney          -                 2 tbsp or as required
9.Tamarind Chutney   -                  2 tbsp or as required

* Take a mixing bowl,add all the ingredients .
* Slowly add the green chutney and tamarind chutney.
* Mix it well.
* Garnish with cilantro ,sev and serve on a plate.

Check out my blogging buddies in action...
Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Smitha, Srivalli, Usha, Veena Aravind,

Snding this to Champa's Kids Delight - Restaurant Recreation ,started by Srivalli

Microwave Coconut burfi

2011-03-01T08:01:00.000-08:00

Coconut burfis are my alltime favourite.Wud love to munch on these anytime.But the sugar syrup will be a big headache for me always.So i was finding ways to get rid of this sugar syrup process.Saras, has posted a microwave versio.It was too good,I tasted it .So prepared a microwave version of coconut burfi.It came out really well.Here comes ,her version of burfi.I have increased the quantity of rava a bit than her recipe.Give it a try ,u will love it.I have used store bought coconut flakes.We can also use fresh cocout flakes also.

Ingredients:

Coconut Flakes - 2 cups( Fresh or dessicated one, I used dessicated one)

Sugar - 1 1/2cups

water -3/4 cup

Rava - 1/4 cup

Ghee - 2 tbsp

Cardamom powder - 1tsp

Salt - A pinch

Saffron - few (optional)

Method:

Take Microwave safe bowl & add sugar, water and mix it.
Keep this mixture in microwave for 10 minutes on high. Stir in between to bring sugar syrup into string consistency. ( First I kept it for 4 minutes & then for 3 minutes and again for 3 minutes & perfectly got the desired consistency.)

Add coconut flakes, Rava, Ghee, Cardamom powder & salt to the syrup and mixwell.

Keep this mixture again in microwave for 2 minutes & stir in between.(If u feel the mixture is too liquidy,then add some more rava and microwave it again for 3 mins)

Mean while grease a plate, & pour the coconut burfi mixture to it & spread it into equal thickeness.

Allow it to cool & cut it into desired shape.

Take it out without breaking the burfi & store it in air tight container.

Note:
We can also use condensed milk,instead of sugar.But the cooking time will be more for that and the rava also increases.

Sending this to Aipi and Priya's "Bookmarked Events"

Fish cutlet - a spicy transformation

2011-02-28T14:09:00.000-08:00

We bought a box of fish sticks,imagining that as fish fingures.But I was totally dissappointed with the taste and texture.No body in our house liked it.Even rohith was not willing to eat it.It was lying in our freezer for months now.When I opened the freezer, for some other reason,it caught my eyes and wanted to try something spicy out of it.And hence the title a spicy transformed fish cutlet from fish sticks.Fish cutlets came out really spicy and tasty too.More variations, I am thinking now to tansfer it to a edible one.

Ingredients:
1.Onion                          -              1/2
2.Red chillies                -               2
3.Garlic pods                -               2 to 3
4.ketchup                       -               1 tbsp
5.Red peppers               -               1/4

Marination:
1.Fish sticks                   -                 6 to 8
2.Vinegar                        -                1 tbsp
3.Red chilli pwdr           -                 1 tsp
4.Pepper pwdr               -                  1/2 tsp

for coating:
1.Egg                               -                    1
2.Bread crumbs               -                    1/2 cup

Method:
* Shred the fish sticks and add all the ingredients under 'marination'.
* Mix it well and refrigerate over night.
* Take a pan,add oil ,saute the chopped oinion,crushed garlic ,crushed red chillies and chopped red peppers.
* Add salt and let it cook well.
* Now add the marinated fish sticks and mix it with the onion.

* Add the ketchup and coat it with the mixture.
* Remove from heat and add chopped cilantro.
* Divide it into equal parts and roll it.
* Dip in egg and coat it with bread crumbs.
* Shallow fry it in the tawa .
Serve with ketch up.

Reposting for the event.
Sending this to Akila's Dish name starts with F event

Fish Kuzhambu

Fish Puttu / Sura Puttu / Shark Crumbles

Fish Cutlet - Version 1

Spicy, Sweet and Sour Sandwitch

2011-02-26T10:58:00.000-08:00

I know u will think me crazy looking at the title.This is yet another break fast idea.I had some left over pizza sauce and tamarind chutney,which I prepared for pizza and bhel puri.I was finding ways to finish it off the sauces.When my H bought,a pack of bread,this idea struck and implemented it immediately.That was spicy from pizza sauce ,sweet and sour flavor from the tamarind chutney.My H was skeptical at first looking the sadwitches,but after tasting it,he was pleased.
We can go beyond the rules to make our sandwitches.No issues ,as long as u have skape goats like my H.Ha ha ha.True, it was a brave idea and came out well.

Ingredients:
1.Bread slices                    -             4
2.Pizza sauce                      -             1 tbsp
3.Tamarind chutney            -              1 tbsp
4.Onion                              -               1/4
5.Cheese                            -                1 tbsp (shredded)
6.Cilantro                          -                 minced
7.Crushed red chillies       -                2 pinches
8.Chaat masala                  -                a pinch

Method:
* Toast the bread slices slightly.
* Spread the pizza sauce on one of the slice and spread the tamarind chutney on the other slice.
* Top the slices with chopped onion,red chilly flakes and chaat masala.
* Shred the cheese and top it on the slices.
* Cover with bread slices and grill it.
* Cut the slices ,garnish with chopped cilantro and serve.

Note:
Be careful in applying the tamarind chutney,it may be too tangy .Adjust the chilli flakes according to ur taste buds.Will post the recipe of tamarind chutey soon.

Sending to "Celebrating Sandwitches " event by Sujana

Also to Pari's Only bread event

Vaangi Baath

2011-02-25T08:17:00.000-08:00

Vaangi baath is nothig but a mixture of sauteed egg plant with masala ,added to the cooked rice.Its a one pot meal and cooked any time ,where we dont have time for elaborate cooking.It is very flavorful and if we have the grinded masala in hand,can be prepared in a jiffy.Moreover,I will not get any complaints,as egg plants are my H's favourite :)

When we were talking, my friends were telling abt this rice ,this urged me to prepare this .The same masala pwdr can be used to prepare capicum rice also.If we want more spiceness, can also add chilli pwdr.But I was comfortable with the spiceness of the pwdr. Enjoy ur weekend.

Ingredients:

For Grinding:
1.Chana dal                  -        1 tbsp
2.Urad dal                    -        1/2 tbsp
3.Red chillies               -        6
4.Coriander seeds         -        1 tbsp
5.Cumin seeds               -         1/2 tbsp
6.Fenugreek seeds         -         1/4 tsp
7.Peanuts                       -          1 tbsp
8.Sesame seeds             -           1 tbsp
9.Curry leaves               -           few

For the Curry :
1.Onion                        -           1/2
2.Egg plant                   -             2 to 4
3.Gingely oil                -          2 tbsp
4.Cooked rice               -          2 cups

Method;
* Dry roast and grind all the igredients under 'grinding'.
* Take a pan, add oil and temper with mustard seeds and urad dal.
* saute the chopped onion and sprinkle some salt to it.
* When oinion becomes translucent, add the cubed egg plants.
* Saute it well,till the egg plant becomes 90% cooked.
* Now dump in the grinded pwdr and mix it well.
* Add the cooked rice and give it a stir.
* When the rice is well coated with the masala, turn off the heat and garnish with cilantro.
* Serve hot with any raitha.

Note:
Don't use big purple egg plants.It will not taste good compared to small eggplants.

Strawberry Mousse

2011-02-23T11:25:00.000-08:00

I had some left over strawberries and some agar agar.Then this idea of strawberry mousse came,while I was watching some you tube videos.Without any hesitations,prepared this mousse.That was a lovely mousse.Well this is my second attempt in serving this to Rohith.I was half successful,he ate some 4 spoons.But will never give up.Will try more variations in this fruit.

I have used agar agar,while the original recipe called in for gelatin.We can also use agar agar.If u want the mousse to be like ice cream,then go ahead and use more agar agar pwdr.Mine was like a semi ice cream.Planning to do more mousse varieties in future.This is a perfect dessert for pot lucks as it can be prepared one day before and served.Give it a try ,u will love it.

Ingredients:
1.Strawberries                        -                  6
2.Sugar                                    -                 3 tbsp
3.Agar agar                              -                 2 tbsp
4.Water                                    -                  1 tbsp
5.Whipped cream                    -                   1/2 cup

Method:
* Puree the strawberries with sugar .
* Take a pan,add water and bring it to boil.
* Now add the agar agar and dissolve it thoroughly.
* Dump in the strawberry puree and mix it well.
* Turn off the stove and cool the mixture completely.
* When it is cooled completely,add the cream slowly.
* Mix it without any lumps.
* Pour the mixture in moulds and refrigerate overnight.

Serve with a slice of strawberry on top of the moussse.We can also freeze the mousse and use it later.

sending this to Pari's Veggie / fruit a month started by Priya