Thursday, December 3, 2015

CREME CARAMEL

Creme caramel
Ingredients
  • Milk-500 ml
  • Creme Caramel (Foster Clark's) -1 Packet (50 ml)

For Caramelizing
  • Sugar-2 Tablespoon
  • Hot Water-1 Teaspoon

Method

STEP-1
In a pan take 2 tablespoon of sugar and 1 teaspoon water.
Now place this pan on stove top and begin to melt the sugar.
Using a spoon, stir this mixture while the sugar is melting.
Keep on stirring so that the sugar does not start burning from the edges.
Then the solution will start turning brown.
Keep on stirring to get an even color and caramelization.
Switch off, lift the pan and quickly pour into desired mould.

STEP-2
Bring 500 ml of milk almost boiling point in a large saucepan.

STEP-3
Stir in the caramel mix and boil gently for 2 minutes, stirring continuously.

STEP-4
Pour gently on the topping in the mould or cups, previously lined with caramel syrup.

STEP-5
Wait until it cools, then refrigerate until it sets (2-4 hours).









STRAWBERRY- BREAD PUDDING

Strawberry - Bread Pudding
Ingredients
  • Bread Slices-3
  • Fresh Cream -100 ml
  • Milkmaid-3 Tablespoon
  • Whipping Cream -2 Cup
  • Strawberries-8-10
  • Strawberry Essence-1-2 Drops (Optional)


Method

STEP-1
Trim the edges of bread.

STEP-2
Blend all ingredients in a blender until smooth.

STEP-3
Pour the mix into the mould.

STEP-4
Cover with grease proof paper or aluminium foil. 
Place the mix in the steamer and close the lid. Once steam comes, simmer for 20-30 minutes. After 20 minutes, test the center of the pudding with a knife. If the knife comes out clean, the pudding is done or else you will have to cook if for some more time.
Then switch off fire and leave it for another 5 minutes.


STEP-5
Refrigerate for 6 hours.






Wednesday, December 2, 2015

CREAMY STRAWBERRY SMOOTHIE

Creamy Strawberry Smoothie
Ingredients
  • Frozen Strawberries-10-15
  • Whipping Cream-2 Cup
  • Honey-2 Tablespoon (As Per Your Taste)


Method

STEP-1      
Combine all of the ingredients in a blender.

STEP-2
Blend until smooth and serve.




FRUIT PARFAIT

Fruit Parfait
Ingredients
  • Diced Strawberries-1/4 Cup
  • Diced Grapes-1/4 Cup
  • Diced Bananas-1/4 Cup
  • Whipping Cream-2-3 cup

Method

STEP-1
Cut fruits of your choice. (Here I used strawberries, grapes and bananas)

STEP-2

Arrange alternate layers of whipping cream and fruits in a trifle dish or parfait glasses by either spooning the whipping cream or piping with a pastry bag. 



Tuesday, November 24, 2015

SILK ROTI/SILK DOSA

Silk Roti/Silk Dosa
Ingredients

  • Basmati Rice-2 Cup (Soaked)
  • Egg-2
  • Coconut Milk-2 ½ Cup
  • Salt-As Required
  • Turmeric Powder-A pinch

Method

STEP-1
Wash and soak the basmati rice for 2 hours.
Drain the soaked rice.

STEP-2
Grind all ingredients together to make a smooth batter. Add more coconut milk to get a thin flowing watery consistency.


STEP-3
Heat a non stick dosa pan on medium heat. Apply some oil (optional)

STEP-4
Pour a ladle full of the batter on it and spread it in a circular motion 

STEP-5
Cook on a medium flame for 1 to 2 minutes.
The dosa does not become crisp.
Repeat with the remaining batter.



PISTA MILK SHAKE

Pista Milk Shake
   

 Ingredients
  • Pistachios-10-15
  • Saffron-A Pinch
  • Milk-2 Cup
  • Sugar-As Needed
  • Vanilla Icecream-1 Scoop (Optional)

 Method
    
    STEP-1
    Soak the pistachios in hot water and leave aside for an hour.
    
    STEP-2
    Grind the pistachios along with the saffron until they form a smooth paste
    
    STEP-3
    Add milk, sugar and ice cream and blend again.
   
    STEP-4
    Keep blending until the ingredients have mixed well.
    
    STEP-5
    Garnish with the saffron and pistachios.


BAKED APPLE ROSE

Baked Apple Rose


Ingredients


  • Frozen Puff Pastry, Thawed
  • Apple-2
  • Lime Juice-1/2 Teaspoon
  • Honey-3 Tablespoon
  • Cinnamon Powder-1/4 Teaspoon (Optional)
  • Flour-1 Tablespoon (For Sprinkle the Counter)


Method

STEP-1
Preheat oven to 180°C. Grease or spray muffin cups.

STEP-2
Wash and core apples. Thinly slice each one, leaving the peel on.

STEP-3
Prepare a bowl with some water and the lemon juice. Place the sliced apples in the bowl.
Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).



STEP-4
Drain apples, and place on paper towels to dry and cool completely.

STEP-5
Sprinkle flour on work surface, using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. 


STEP-6
Spread the honey on the dough. Sprinkle the cinnamon (optional).

STEP-7
Arrange cooled apple slices end to end down each strip. Fold up the bottom part of the dough. Carefully roll up each strip, seal the edge and place in muffin cup.

STEP-8
Bake 35 to 40 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Sprinkle sugar powder.
Serve and enjoy!




Friday, November 20, 2015

MIXED FRIED RICE

Mixed Fried Rice
Ingredients

For cooking the rice
  • Long Grained Rice or Basmati Rice-1 Cup
  • Water-4.5 to 5 Cups
  • Salt - As Required
  • Oil-2 to 3 Drops


For Egg Strips
  • Butter-1 Teaspoon
  • Egg-2
  • Pepper Powder-1/2 Teaspoon
  • Salt –As Required




For Chicken Strips
  • Boneless Chicken Pieces-2
  • Red Chilly Powder-1/2 Teaspoon
  • Salt –As Required
  • Turmeric Powder-A Pinch


Other Ingredients
  • Onion, Carrot, Capsicum (Finely Chopped)-1 Cup
  • Garlic-2 Cloves (Finely Chopped)
  • Soya Sauce-1 Tablespoon
  • Pepper Powder-1 Tablespoon
  • Butter-1 Tablespoon



Method

STEP-1
Chop the veggies finely and keep aside.

STEP-2
For Chicken Strips
Cook chicken along with red chilly powder, turmeric powder and salt. Cut Into thin strips and set aside.

STEP-3
For cooking the rice
Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.
In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.
Add the soaked and drained rice to the hot water.
On a low to medium flame cook the rice without the lid.
When the rice becomes just cooked, remove the pot from fire and drain the rice.
Cover the rice and keep aside till the rice cools completely.


STEP-4
For Egg Strips
Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste.
Heat butter in a medium frying pan over medium heat and make an omelette using half the beaten eggs.
 Turn out onto a plate to cool (do not fold omelette).
Repeat process with remaining beaten eggs.
Remove from frying pan and cut into thin strips.

STEP-5
Heat butter in a wok or a pan.
Add the garlic and saute for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.



STEP-6
Then add all the finely chopped veggies.
 Increase the flame on a high and stir fry the veggies on a high flame.
If you cannot handle stir frying on a high flame, then stir fry on a medium flame.
You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.

STEP-7
Add the soy sauce, salt and pepper, chicken and egg. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it. Stir fry together for about 5 minutes, Serve hot.


Thursday, November 19, 2015

CHIFFON CAKE

Chiffon cake



Ingredients
  • Flour-3/4 Cup
  • Baking Powder-1 Tablespoon
  • Baking Soda-1/2 Tablespoon
  • Salt- A Pinch

Monday, November 16, 2015

EGG-BANANA STIR FRY

Egg - Banana Stir Fry

Ingredients
  • Large Ripe Bananas / Nendrapazham-2
  • Eggs-2
  • Sugar-2 Tablespoon
  • Cardamom Powder- A Pinch
  • Cashew Nuts And Raisins-Few
  • Ghee-2 Tablespoon

Method

STEP-1
In a bowl, mix together eggs, sugar and cardamom powder and keep it aside.

STEP-2
Peel and chop bananas into small pieces.


STEP-3
Heat ghee in a pan and fry the cashew nuts and raisins.

STEP-4
Add chopped bananas and fry till it turns soft and golden in colour on medium flame.

STEP-5
Then add egg mixture to this and scramble it well along with bananas and cook for 3-4 minutes.
Switch off the flame and serve. 





TOMATO RICE

Tomato Rice


Ingredients

For Rice
  • Basmati Rice -2 Cup
  • Water-3 Cup
  • Salt – As Needed
  • Oil-1 Tablespoon


For Masala
  • Oil-2 Tablespoon
  • Cardamom-3
  • Cinnamon-1
  • Bay Leaves-1
  • Cloves-4
  • Finely Chopped Onion-2
  • Green Chilly (Slit)-3
  • Finely Chopped Tomato -3 (Small)
  • Turmeric Powder-1/4 Teaspoon
  • Maggi Chicken Stock-1/2 Portion
  • Salt –As Needed
  • Chopped Coriander Leaves-Few


Method

For Rice

STEP-1
Rinse basmati rice or any regular rice for a couple of times in water.

STEP-2
Then soak the rice in water for 30 minutes. Later drain the rice and keep aside.

STEP-3

Take a cooker and add oil and after it heats up add the rice to the cooker, then saute well for 2 minutes on low flame.

STEP-4
Then add 3 cups of water along with salt.

STEP-5
Close the cooker with its lid and switch the flame to high mode. Then when the pressure/steam oozes out of the nozzle, place the regulator or weight on the nozzle and switch the flame to low mode. 


STEP-6
Cook for perfectly 10 minutes and switch off the flame. Do not open until the pressure drops. Keep aside.

For Masala

STEP-1
Heat oil in a pan; add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add finely chopped onions.

STEP-2
Saute till onions become slightly golden brown, add green chilly and saute for a few more minutes.

STEP-3
Then add chopped tomatoes, turmeric powder,chicken stock and salt. Cook till tomatoes become mushy.

STEP-4
Add in coriander leaves and give a quick stir.

STEP-5
Add cooked rice.
Mix gently till incorporated well. And serve.



TOMATO RICE


Sunday, November 15, 2015

SWEET BANANA ROLL UPS

Sweet Banana Roll Ups

Ingredients
For Banana Roll
  • Ripe Banana-2 (Sliced Lengthwise)
  • Ghee-2 Teaspoon
  • Tooth Pick

For Filling
  • Shredded Coconut-4-5 Tablespoon
  • Nuts and Raisins –Few
  • Sugar-1 Tablespoon
  • Ghee-1 Tablespoon


Method

For filling

STEP-1
Heat ghee in a pan and fry cashew nuts and raisins.



STEP-2
Then add shredded coconut and sugar.
Saute for 2-3 minutes. Remove from flame and allow it to cool.

For Banana Roll

STEP-3
Melt ghee in a heavy based frying pan.

STEP-4
Place the bananas in the pan.

STEP-5
Cook for 3-4 minutes, turning occasionally.

STEP-6
Place a spoon of filling in the bananas, and roll it with hands.
Secure with a toothpick.







EGGLESS - MANGO CAKE

Eggless-Mango Cake


Ingredients
  • All Purpose Flour-1 ½ Cup
  • Baking Powder-2 Teaspoon
  • Salt-A Pinch
  • Cardamom Powder-1 Teaspoon
  • Mango Puree -1 ½ Cup
  • Oil -1/3 Cup
  • Granulated Sugar -2/3 Cup (Adjust Sugar According To Your Sweetness Of Mangoes)
  • Vanilla-1 Teaspoon


Method

STEP-1
Pre-heat the oven to 350 degree F or 180 degree C.

STEP-2
Prepare the round cake pan. Grease the pan with butter or oil. You can spray it with nonstick cooking spray as well.

STEP-3
Then skinned the mango and added the pulp to a blender.
Pureed them into a smooth consistency.


STEP-4
In a bowl, sift  the flour along with salt and baking powder together. Add the cardamom and give it a quick mix until blended.

STEP-5
 In another large bowl, add rest of the ingredients together and whisk well until smooth.

STEP-6
Slowly add flour little at a time and give it a gentle mix. Don't over beat the batter.

STEP-7
Pour the batter into a well greased cake tin and smooth the top.

STEP-8
 Bake in a preheated 350 F oven for 30-40 minutes or until a skewer inserted in the center comes out clean. (Adjust according to your oven)
Let it cool for sometime.

STEP-9
Dust with powdered sugar and pipe in frosting or serve them as they are. I dusted little powdered sugar and garnished with few fresh mango slices.






Wednesday, November 11, 2015

LEFTOVER IDLI FRY/IDLI FINGER FRY

Leftover Idli Fry/Idli Finger Fries

Ingredients
  • Leftover Idlis/Fresh Idlis-6-7
  • Corn Flour-1 Tablespoon (For Dusting)
  • Oil-For Frying
  • Spices-Your Choice
  • Chopped Coriander Leaves- For Garnish



Method

STEP-1
Slice idlis lengthwise just like a french fry but keeping a larger width.

STEP-2
Sprinkle some corn flour over them.


STEP-3
Heat a pan with oil, once heated fry sliced idlis. Don’t cluster with too many at a time. Once they are golden brown from both sides remove with a slotted spoon.

STEP-4
Place them over absorbent napkins. 

STEP-5

Sprinkle spices of your choice and herbs. Serve idli fry with your favorite sauce and dips.



DRAY PRAWN CHAMMANTHI

Dry Prawn Chammanthi

Ingredients
  • Cleaned Dried Shrimp – 1/4 Cup
  • Grated Coconut – 1/2 Cup
  • Whole Red Chilli – 5-6
  • Tamarind(Soaked)-Small Piece
  • Small/Pearl Onion/Shallots - 4, Sliced
  • Salt-As Needed

Method

STEP-1
Dry roast the cleaned dried shrimp for 7-8 minutes on low flame. Keep it aside.

STEP-2
Dry roast the whole red chilly.

STEP-3
Combine the coconut, roasted dried shrimp, roasted red chilly, tamarind salt and shallots.

STEP-4
Grind everything together, till the dried shrimps are powdered well. Do not add water while grinding.

STEP-5
Serve with rice.


IDIYAPPAM/NOOL PUTTU

Idiyappam / Nool Puttu

Ingredients
  • Roasted Rice Flour - 1.5 Cups
  • Boiling Water - 1¼ - 1½ Cups
  • Grated Coconut - ½ - ¾ Cup
  • Salt-As Needed

Method
STEP-1
Combine salt and roasted rice flour.
STEP-2
Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together.
STEP-3
Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
STEP-4
Sprinkle the grated coconut on the moulds.
STEP-5
Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased moulds or banana leaves.
STEP-6
Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate.
STEP-7
Serve hot with any curry of your choice.

IDIYAPPAM