tag:blogger.com,1999:blog-59292186294593290922024-03-13T17:02:46.892+04:00Kitchen ExpressNeetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-5929218629459329092.post-34015978002466833432014-04-03T10:36:00.005+04:002014-04-03T10:36:50.940+04:00APPLE RABDI (Evaporated milk with apple Pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
Apple Rabdi<br />
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<a href="http://2.bp.blogspot.com/-mfNrxiftUlc/Uz0BSQYapJI/AAAAAAAABcE/pcDkNi-Ca9Y/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mfNrxiftUlc/Uz0BSQYapJI/AAAAAAAABcE/pcDkNi-Ca9Y/s1600/DSC_0017.JPG" height="640" width="432" /></a></div>
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<br />
Ingredients:<br />
Full Fat Milk - 1.5 litres<br />
Cardamom - 7 pieces<br />
Saffron - 2 pinch<br />
Apple - 2.5 medium<br />
Sugar - 3/4 cup<br />
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Preparation:<br />
Heat milk in a saucepan and wait till it boils. Add cardamom and saffron. Then simmer and keep stirring in between till the milk is reduced to half or less than the quantity. Keep scraping the sides of the pan as cream/malai sticks to it. It took me almost 1 hour and 15 mins to reach to the thickness desired.<br />
<br />
Meanwhile, grate the apple with a grater. I would suggest doing this while the milk is boiling or when you are ready to make apple sugar mix as apple tends to darken if grated earlier. In another non-stick pan, add in the sugar and grated apple and cook till the sides of the pan starts leaving and you literally get a big ball form.<br />
<br />
Add this apple mixture to the reduced milk and cook for 5 mins more. Once cooled, pour to small mud glasses or to any glass. Garnish with pista slices, saffron. It tastes best when chilled :)<br />
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Cheers,<br />
Neetz ;)</div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com1tag:blogger.com,1999:blog-5929218629459329092.post-68524152816746427832014-03-27T13:00:00.000+04:002014-03-27T13:01:57.502+04:00PANEER BHURJI (Scrambled Paneer)<div dir="ltr" style="text-align: left;" trbidi="on">
Paneer Bhurji<br />
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<br />
Ingredients:<br />
<br />
Paneer grated/crumbled - 400 gms<br />
Onions - 2 medium chopped finely<br />
Ginger -Garlic Paste - 1 tsp<br />
Green Chilli - 4 nos slit<br />
Tomatoes - 1 big<br />
Thawed frozen Green Peas - 1/4 cup<br />
Carrot - 1/2 of a medium chopped finally<br />
Capsicum - 1/4 of a medium chopped finely<br />
Coriander leaves - a handful chopped<br />
Coriander Powder - 1.5 tsp<br />
Chilli Powder - 1 tsp<br />
Turmeric Powder - .5 tsp<br />
Garam masala - .5 tsp<br />
Jeera - 2 tsp<br />
Oil - 2 tbsp<br />
Salt<br />
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Preparation:<br />
Heat Oil in a pan. Once hot add in jeera. Once it splutters add in the onions and saute till light pink. Then add in the ginger garlic paste and saute till onions turn light brown in color. Add in the carrots and tomatoes and saute till tomatoes are cooked. Then add in capsicum and peas and saute for about 5 mins. Add in the masalas and saute for another 5-8 mins on slow - medium flame. Finally add in the grated paneer and mix thoroughly with ladle. Add in salt and cook on low flame for 7 mins. Add in the coriander leaves and add in slice of lemon as garnish. You can enjoy this Hot phulkas :)<br />
<br />
Cheers,<br />
Neetz ;)<br />
<br />
</div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com3tag:blogger.com,1999:blog-5929218629459329092.post-59631621378643634602014-03-24T13:32:00.002+04:002014-03-27T13:04:28.544+04:00BIRDS EYE CHILLI PICKLE/VELLA KANTHARI ACHAR<div dir="ltr" style="text-align: left;" trbidi="on">
VELLA KANTHAARI ACHAR<br />
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This recipe was adapted from my mother in law when she came to Dubai for the first time with us. I must say that she is a very good cook especially with Achars and Namkeens :). <br />
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Ingredients:<br />
Birds Eye Chilli/Kanthari Mullakku - 145 pieces ( I forgot to see the weight so ended up counting them)<br />
Small Lemons - 6 nos<br />
Garlic - 1 full head ( I had around 11 cloves)<br />
Ginger - approx. length of your palm<br />
Turmeric Powder - <1 p="" tsp="">Kayam/Asoefetida - 2 big pinch<br />
Fenugreek Seeds - 1.25 tsp<br />
Mustard Seeds - 2 tsp<br />
Sesame Oil - 200-250 ml<br />
Vinegar - 5 tbsp.<br />
Warm Water - 1/4 cup<br />
Salt<br />
<br />
<br />
Preparation:<br />
<br />
Steam the lemons in a steamer till they are soft. Dry them and slice them in four and again into half. If you cut a lemon by this method, you will get 8 pieces.<br />
<br />
Wash the chillis and dry them properly. Slit them through the middle keeping the head of the chilli intact. This is to make the spiciness seep through the oil liquids.<br />
<br />
Wash, dry and slice in strips, the garlic and ginger.<br />
<br />
Heat oil in a kadai/cheenachatti. Once hot, add in the mustard seeds. Once they splutter, add in the fenugreek seeds and kaayam. As soon as seeds change slightly in color add in the sliced ginger garlic and saute till they wilted slightly. Then add in the slit chillis and turmeric powder and saute in oil for about 5-7 mins. You can see that chillis gets bigger in size (more like swelling). Add in the sliced lemons and saute further for 5 mins. Switch off flame and add salt, vinegar, water. Once cooled store in a tight container and can be used after a week. Enjoy with kanji, rice or even rotis :)<br />
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<br />
Cheers,<br />
Neetz ;)<br />
<br />
Notes:<br />
There is basically not much right or wrong about this pickle. You can add in the ingredient quantities according to your wish if you have made achars before. Beginners, you will get there for sure :)<br />
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Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com2tag:blogger.com,1999:blog-5929218629459329092.post-11258080394648782442014-03-19T16:46:00.000+04:002014-03-27T13:05:43.993+04:00UNNIYAPPAM<div dir="ltr" style="text-align: left;" trbidi="on">
Its been ages since I have blogged. After the arrival of the newborn it was tough for me to find time to take pix and post it here. Now that kids are able to handle themselves a bit, I started getting time trying to cook. This recipe a traditional Kerala snack, took no time while I was thinking it takes a ton of your time and energy :D. Yes, I did distribute to my friends and I did get a very good positive feedback. Even from my kids and family :). So here goes...<br />
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Ingredients:<br />
Rice Flour - 2 cups<br />
Chukku Podi - 3/4 tsp<br />
Cardamom Powder - 1/2 tsp<br />
Banana (Palayamkudam)* - 4 nos (I hope the spelling is right)<br />
Jaggery - 200 gmsWater - 1 cup<br />
Sesame Seeds - 3 tsp<br />
Coconut pieces(thenga kothu) - 3 tbsp<br />
Jeerakam/Jeera - 2 tsp<br />
Ghee - 1/2 tbsp<br />
Baking Soda - 1/2 tsp<br />
Oil + Ghee - for frying<br />
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Preparation:<br />
Take 1 cup water in a pan and add jiggery to it. Keep it on flame for the jaggery to melt.<br />
Meanwhile, grind the banana in a grinder till thick paste. Transfer the grinded banana to a big bowl. To this add in the chukku and cardamom powder. Then add in the rice flour. Now sieve the melted jaggery to the rice flour - banana mix. mix with a ladle while pouring in the melted jaggery slowly in batches. While I made, jaggery liquid was not enough to form the batter. So I added extra milk till I got the batter in the form idli batter. . <br />
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(That's my little one reaching for one :D )</div>
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In a shallow pan, add in ghee, and fry the coconut pieces, sesame and jeera. Pour this over the mixed batter. Now add the baking soda and cover and let it stay to ferment about 1-2 hours. (I did for 2 hours)<br />
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In a 'unniappam chatti', add in ghee in the holes provided. You can even use oil. I mixed ghee with oil. Once the oil is hot add tbsp of batter to each holes. Keep rotating the appams when one side is done. Take out when done to a plate with tissue to drain the excess oil out.<br />
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Enjoy while its warm. You will be saying hmmmmmmmm.... ;)<br />
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<br />
Cheers,<br />
Neetz ;)<br />
<br />
NOTES:<br />
In case the small banana (palayakudam) is not available, you can substitute with 2 large robust bananas.<br />
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Frying in ghee is purely optional.<br />
</div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com3tag:blogger.com,1999:blog-5929218629459329092.post-67210584087946553572013-01-14T14:45:00.001+04:002013-01-14T14:45:32.325+04:00BIRIYANI CHAMMANTHI (Grated coconut with coriander and mint leaves)<div dir="ltr" style="text-align: left;" trbidi="on">
Biriyani Chammanthi<br />
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<br />
Ingredients:<br />
Grated Coconut - 1 cup<br />
Coriander leaves - 4 - 5 tbsp<br />
Mint Leaves - 2 tbsp<br />
Ginger - a small piece<br />
Green Chilli - 2-3<br />
Yogurt - 2 tbsp<br />
Salt<br />
<br />
Preparation:<br />
In a grinder except yogurt grind rest of the ingredients. Then add in the yogurt and grind to a smooth thick paste. If you want in a thick liquid form you can add more curd or else round it to a ball form.<br />
Best side dish for biriyanis.<br />
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Cheers,<br />
Neetz ;)</div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com1tag:blogger.com,1999:blog-5929218629459329092.post-5780039610890695872012-12-14T17:50:00.001+04:002012-12-14T17:50:36.154+04:00NO BAKE CHEESECAKE!!! X'MAS SPECIAL<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>No Bake Cheeeeeeessssssssssssseeeeeeeeeeee Cakeeeee!!!</strong><br />
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<br />
<strong> </strong><br />
<strong>Ingredients:</strong><br />
<strong> </strong><br />
<strong>For the Base :</strong><br />
<strong>Marie Biscuits - 15 nos</strong><br />
<strong>Butter - 40 grams</strong><br />
<strong> </strong><br />
<strong> </strong><br />
<strong>For the Middle part:</strong><br />
<strong>Whipping Cream - 1 sachet of dream whip (total of 500 ml of whipped cream)</strong><br />
<strong>Sugar - 1/4 cup powdered</strong><br />
<strong>Cream Cheese - 300 ml (any brand will do)</strong><br />
<strong>Vanilla Essence - 1 tsp</strong><br />
<strong>Mango Puree / mango pieces - see notes</strong><br />
<strong> </strong><br />
<strong>For the Top part:</strong><br />
<strong>Mango - 3 big</strong><br />
<strong>Gelatin - 1 tbsp</strong><br />
<strong></strong><br />
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<strong></strong><br />
<strong>Preparation:</strong><br />
<strong> </strong><br />
<strong>Powder the biscuits using chopper. Then add in the butter and again run the chopper in three pulses. Transfer equally to the glasses you plan to serve as base layer. Press lightly with spoon and place the glasses in the fridge to set.</strong><br />
<strong> </strong><br />
<strong>Meawhile peel and chop mangoes roughly. Puree them in a grinder.</strong><br />
<strong> </strong><br />
<strong>In a bowl beat the whipping cream tiff. Add in vanilla essence and sugar. Beat cream cheese in a seperate bowl till soft and fluffy. Add to the whipped cream and mix properly. Add in half of the mango puree to the mix and stir till all is mixed well.</strong><br />
<strong> </strong><br />
<strong>Take the glasses out of the fridge. Now on the top of the biscuit layer, layer the cream based mixture on top (almost 3/4 of the glass) and keep it fridge to set for atleast 2-3 hours.</strong><br />
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<strong> </strong><br />
<strong>After 3 hours, prepare the gelatin as per instructions written (Boil required amount of water and add gelatin to it). Once the gelatin had cooled a bit, add rest of half of the mango puree to the prepared gelatin. Pour over top of the set cream part filling all the glasses till top (every glass will have 1/4th of this mango part). Keep again fridge to set for about 4 hours. It would be best if kept overnight. Garnish with chocolate shavings, pista or almonds. (refer pics for layering)</strong><br />
<strong> </strong><br />
<strong>Except for the setting time, this dessert is very delicious and easy to make. I can bet you will be a star in front of guests ;)</strong><br />
<strong> </strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<strong> </strong><br />
<strong>Notes:</strong><br />
<strong>The amount ingredients mostly depends on the amount of serving glass and its quantity. So adjust accordingly.</strong><br />
<strong>Add required amount of powdered sugar to the gelatin mix if mango is not sweet.</strong><br />
<strong>China grass can also be used in place of gelatin.</strong><br />
<strong>For the cream base, instead of mango puree you can even add roughly chopped mango pieces.</strong><br />
<strong></strong><br />
<strong>(The mix of ingredients i have found in many of my fellow bloggers and otherwise. So I really cant pin point the recpe from so and so :) )</strong></div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com8tag:blogger.com,1999:blog-5929218629459329092.post-82443466403502158962012-12-09T15:02:00.001+04:002012-12-09T16:26:32.006+04:00Cherupayar Koombu Thoran (Lentil with banana flower)<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Cherupayar Koombu Thoran</strong><br />
<strong></strong><br />
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<strong><span id="goog_667181498"></span><span id="goog_667181499"></span></strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<strong>Green moong dal - 100 gms</strong><br />
<strong>Banana Flower - 150 - 200 gms</strong><br />
<strong>Shallots - 7 nos</strong><br />
<strong>Green chilli - 2</strong><br />
<strong>Coconut grated - 1/2 cup</strong><br />
<strong>Turmeric Powder - 1/4 tsp</strong><br />
<strong>Mustard seeds - 1/2 tsp</strong><br />
<strong>Curry Leaves - 1 spring</strong><br />
<strong>Coconut Oil - 2 tbsp</strong><br />
<strong></strong><br />
<strong>Preparation:</strong><br />
<strong>Remove out few leaves of the flower from the outer part. Then chop the rest of the flower finely( I used a chopper). Rub 1 tbsp coconut oil into the chopped flower and keep aside for atleast 20 mins.</strong><br />
<strong></strong><br />
<strong>Soak moong dal overnight and wash and boil the dal till done.</strong><br />
<strong></strong><br />
<strong>Grind roughly shallots, coconut, green chilli and turmeric powder.</strong><br />
<strong></strong><br />
<strong>Now in a pan, add rest of the coconut oil and once hot add in the mustard seeds. Once seeds splutter, add in the curry leaves. Then add in the chopped banana flower and saute till its done. Then add in the boiled moong dal and cocnut mixture with salt and mix nicely. Cover and cook over low flame for about 10 mins. Check for salt, if needed add more. </strong><br />
<strong></strong><br />
<strong>Easy and fast isnt it :) ? Very high in protein and goes excellent with rice.</strong><br />
<strong></strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<strong></strong><br />
<strong></strong><br />
<strong></strong> </div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com8tag:blogger.com,1999:blog-5929218629459329092.post-13914804605016938332012-11-15T01:39:00.001+04:002012-11-15T01:40:49.314+04:00PALAK PANEER<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Palak Paneer</strong><br />
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<a href="http://1.bp.blogspot.com/-J7e1Z-HDf6A/UKQPToLk1ZI/AAAAAAAABO0/BXWBF0qYmck/s1600/DSC_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-J7e1Z-HDf6A/UKQPToLk1ZI/AAAAAAAABO0/BXWBF0qYmck/s640/DSC_0615.JPG" width="426" /></a></div>
<strong></strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<strong>Palak - 2 bunch</strong><br />
<strong>Paneer - 8-9 cubes</strong><br />
<strong>Green Chilli - 3 nos</strong><br />
<strong>Onion - 1 medium chopped finely</strong><br />
<strong>Tomato - 1 medium</strong><br />
<strong>Garlic - 2 cloves</strong><br />
<strong>Coriander powder - 1/2 tsp</strong><br />
<strong>Cumin powder - 1/2 tsp</strong><br />
<strong>Turmeric Powder - 1/4 tsp</strong><br />
<strong>Garam Masala - 1/4 tsp</strong><br />
<strong>Methi Leaves dry - 1 tbsp</strong><br />
<strong>Milk/Cream - 3 tbsp</strong><br />
<strong>Salt</strong><br />
<strong></strong><br />
<strong>Preparation:</strong><br />
<strong></strong><br />
<strong>Clean palak well and discard stems. Now chop the leaves roughly and boil with just 3-4 tbsp water till leaves are cooked. Then drain and wash them in cold water to retain color. Once cool blend them to a puree with green chillies and keep aside.</strong><br />
<strong></strong><br />
<strong>Add butter/oil in a pan ad fry the paneer pieces slighly brown. Roughly about 2 mins on each side of paneer.</strong><br />
<strong></strong><br />
<strong>Now in a pan add butter/oil and add in the onions. Saute till transparent and then add garlic. Saute for a min or 2 and then add in tomatoes and saute till tomatoes are smashed well. Puree this mix in grinder by addind minimal water ( this puree stage is purely optional). In the same pan add the pureed mixed and once boiled add in the powders. Saute till raw smell of powders are gone. Then add in the methi leaves and saute for a min, Next add in the pureed palak with chilli and mix. Add in salt, milk/cream. Once boiled switch off and add in the paneer. Serve warm with roti.</strong><br />
<strong></strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com8tag:blogger.com,1999:blog-5929218629459329092.post-41233688119079433282012-11-07T09:46:00.000+04:002012-11-07T09:48:46.525+04:00BESAN LADDOO (MICROWAVE) - DIWALI SPECIAL<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Besan Laddoo</strong><br />
<strong></strong><br />
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<a href="http://3.bp.blogspot.com/-PIXeCcy3Uo4/UJn0YzC4zuI/AAAAAAAABOM/_OH1O8AuYAU/s1600/DSC075701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-PIXeCcy3Uo4/UJn0YzC4zuI/AAAAAAAABOM/_OH1O8AuYAU/s640/DSC075701.jpg" width="480" /></a></div>
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<strong>All credit goes to my SIL for teaching me this. I had no idea this can be so easy in microwave :). Thanks a lot sis.</strong></div>
<br />
<strong>Ingredients:</strong><br />
<strong>Besan - 1 cup</strong><br />
<strong>Rava - 1/4 cup</strong><br />
<strong>Ghee melted - 1 cup</strong><br />
<strong>Sugar powdered - 1/2 cup</strong><br />
<strong>Almonds and pistachios - garnish</strong><br />
<strong></strong><br />
<strong></strong><br />
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<br />
<strong></strong><br />
<strong>Preparation:</strong><br />
<strong></strong><br />
<strong>In microwave safe bowl make sure the bowl is a big deep one as the mixture when heated rises) heat the ghee for 1- 2 mins. Then add the besan and rava slowly and stir with spoon. Now keep this in microwave and heat for about 5 mins. Remove and stir. Again microwave for another 5 mins. Keep this going on every 5 mins till you get the aroma of besan (This is done to remove the raw taste of besan). Keep tasting the mix to see till the raw taste of besan is gone. You will see that the besan mix has changed in color to darker side than it was lighter initially. Once the raw taste of besan is gone, take the bowl out and then add in the powdered sugar and stir nicely. Add more powdered sugar if you need more sweetness. Keep aside to cool. Then keep it in fridge for about 20 mins. The mix will be firm. In a tray spread butter paper. Now take small balls of the mix and make small balls and place on the tray. Garnish on top with sliced almonds and pistachios. Keep it in fridge for laddoos to be firm. Eat whole heart after 15-20 mins ;P.</strong><br />
<strong></strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<strong></strong><br />
<strong>Note:</strong><br />
<strong>1. You can add few strands of saffron too while heating the mix and also for garnish.</strong><br />
<strong>2. Keep checking the mix when you keep in microwave. Sometimes you wont need 5 mins for heating depending on the microwave you have as the mix can rise and overflow (the cleaning part is very tough). So keep checking every 2-3 mins.</strong><br />
<strong>3. The laddoos are soft and wont be hard.</strong><br />
<strong></strong><br />
<strong></strong> </div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com8tag:blogger.com,1999:blog-5929218629459329092.post-88733768166163110762012-11-01T15:02:00.000+04:002012-11-01T15:02:22.291+04:00<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Button Idli Sambar aka Mini idli dipped in sambar</strong><br />
<strong></strong><br />
<strong></strong><br />
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<strong></strong><br />
<strong></strong><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<strong>For Button idlis:</strong><br />
<strong>Idli rice - 1 cup</strong><br />
<strong>Urad dal - 1 cup</strong><br />
<strong></strong><br />
<strong>Preparation:</strong><br />
<strong>Soak the rice and urad dal in separate bowls for 6-8 hours. Grind them in a mixie or stone grinder with little water, The batter should be slightly thicker than dosa batter. Mix and keep them in warm place to ferment for a minimum of 8 hours. Add salt once fermented. Spoon them into idli moulds that is greased with oil. Steam them for 10 mins or till done. Spoon them out once little cold. Or you can dip spoon in cold water and take hot idles out :).</strong><br />
<strong></strong><br />
<strong>For Sambar:</strong><br />
<strong>Toor dal - 1.5 cup</strong><br />
<strong>Shallots/sambar onions - 10 nos sliced thinly</strong><br />
<strong>Tomato - 1large chopped finely</strong><br />
<strong>Tamarind -a small lemon size soaked in 1/4 cup water</strong><br />
<strong>Potato - 1 medium cut into small cubes</strong><br />
<strong>Carrot - 1medium cut into small cubes</strong><br />
<strong>Turmeric powder - 1/4 tsp</strong><br />
<strong>Sambar powder - 2 tsp ( I used eastern)</strong><br />
<strong>Mustard seeds - 1/4 tsp</strong><br />
<strong>Coriander leaves - half handful</strong><br />
<strong>Salt to taste</strong><br />
<strong>Oil</strong><br />
<strong></strong><br />
<strong>To roast & grind:</strong><br />
<strong>Coconut grated - 2.25 tbsp</strong><br />
<strong>Chana dal - 2 tbsp</strong><br />
<strong>Fenugreek seeds - 1 tsp</strong><br />
<strong>Coriander powder - 1.25 tsp</strong><br />
<strong>Red chilly - 3 nos</strong><br />
<strong>Curry leaves - 7 leaves</strong><br />
<strong>Asafoetida - a pinch</strong><br />
<strong></strong><br />
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<a href="http://2.bp.blogspot.com/-kbb2kUveerI/UJJVuRGc-YI/AAAAAAAABNg/Wa235jGPVis/s1600/DSC_0660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kbb2kUveerI/UJJVuRGc-YI/AAAAAAAABNg/Wa235jGPVis/s1600/DSC_0660.JPG" height="640" width="426" /></a></div>
<strong></strong><br />
<strong></strong><br />
<strong>Preparation:</strong><br />
<strong></strong><br />
<strong>Roast all the ingredients on low flame (under the grind ingredients). Then grind them in grinder when cooled.</strong><br />
<strong></strong><br />
<strong>Meanwhile pressure toor dal in almost 3 cups water till done. Then mash them nicely with back of the spoon. Keeping the dal to further boil, add in the vegetables.</strong><br />
<strong></strong><br />
<strong>Meanwhile, in a pan add a tsp of oil and to this add mustard seeds. Once seeds splutter, add in the onions and sauté. Once light, add in tomato and add a bit salt for faster cooking. Cook till tomato gets smashed. Then add in the turmeric powder, sambar powder. Sauté till oil starts leaving sides.</strong><br />
<strong></strong><br />
<strong>Crush the tamarind in soaked water with fingers to remove the pulp from seeds. Then add the pulp paste to the dal mix. Now add the onion mix sautéd to the dal mixture. Stir. Finally add in the roasted powdered masala and stir nicely. Add salt per taste. The consistency of sambar should not be too thick. A little thin will be right. Garnish with chopped coriander leaves.</strong><br />
<strong></strong><br />
<strong>Serving:</strong><br />
<strong>Serve in a bowl with mini idlis soaked in hot sambar.</strong><br />
<strong></strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>
Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com9tag:blogger.com,1999:blog-5929218629459329092.post-52061626004601687122012-09-23T13:03:00.000+04:002012-09-23T13:03:25.720+04:00Look who is here!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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These days you dont get to see my new recipes or rather say trial and tested recipes cz the above pic says it all :). Now a full time mommy job and sleeplees nights is making me too lazy and tiring to try out and post something. </div>
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We were blessed with a baby boy on Aug 4th and the arrival of this little king made our family complete.. Like the saying goes, "We 2, for us 2". My little girl is very excited to be with him these days ( though she was not at first) that I cant even leave him alone for a second. The bro - sis hungama is quite an entertaining to watch :)</div>
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I will be on a break for quite sometime. Definitely will be back and also drop into my fellow bloggers profile to comment. Its been quite a while and really have lost touch with updates.</div>
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Love u all and keep posting great recipes :).</div>
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Cheers,</div>
<div class="separator" style="clear: both; text-align: left;">
Neetz ;)</div>
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Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com7tag:blogger.com,1999:blog-5929218629459329092.post-32166664560339647962012-05-27T20:29:00.000+04:002012-05-27T20:29:15.846+04:00MUTTON BIRIYANI (My Way)<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Mutton Biriyani (serves 2-3)</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7lWTr-8_4rc/T8JVnTqUF8I/AAAAAAAABMs/F_F1Zqe2cDg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="640" src="http://2.bp.blogspot.com/-7lWTr-8_4rc/T8JVnTqUF8I/AAAAAAAABMs/F_F1Zqe2cDg/s640/2.jpg" width="486" /></strong></a></div><strong><br />
</strong><br />
<strong>Ingredients:</strong><br />
<strong><br />
</strong><br />
<strong>Marination:</strong><br />
<strong>Mutton - 1/2 kg</strong><br />
<strong>Curd - 2 tbsp</strong><br />
<strong>Turmeric powder - 1/2 tsp</strong><br />
<strong>Salt</strong><br />
<strong><br />
</strong><br />
<strong>For Pressure cook:</strong><br />
<strong>Marinated mutton</strong><br />
<strong>Water - 1/4 cup</strong><br />
<strong><br />
</strong><br />
<strong>For Masala:</strong><br />
<strong>Onion - 1 large grinded to paste</strong><br />
<strong>Ginger-garlic paste - 1.5 tsp</strong><br />
<strong>Tomato - 1 medium grinded to paste</strong><br />
<strong>Cashew nuts - 4 nos soaked in milk for atleast 30 mins. (optional)</strong><br />
<strong>Green chilli - 3 nos</strong><br />
<strong>Coriander leaves - 1/2 cup</strong><br />
<strong>Coriander Powder - 2 tsp</strong><br />
<strong>Chilli Powder - 1 tsp</strong><br />
<strong>Garam Masala - 1/2 tsp</strong><br />
<strong>Coconut Milk - 1/2 cup</strong><br />
<strong>Salt</strong><br />
<br />
<strong>For frying </strong><br />
<strong><br />
</strong><strong>Onion - 1 large sliced thinly</strong><br />
<strong><br />
</strong><strong>For Rice:</strong><br />
<strong>Basmati Rice - 1 bowl (measure of a normal 4.5" rice bowl)</strong><br />
<strong>Cardamom - 2 nos</strong><br />
<strong>Bayleaf - 1 no</strong><br />
<strong>Clove - 3 nos</strong><br />
<strong>Star anise - 1 no</strong><br />
<strong>Cinnamon Stick - 1 no</strong><br />
<strong>Salt</strong><br />
<strong><br />
</strong><strong>Pudina leaves - 1 cup</strong><br />
<strong>Rose water</strong><br />
<strong>Ghee</strong><br />
<br />
<strong>Preparation:</strong><br />
<strong><br />
</strong><strong>Marinate the mutton pieces once cleaned well with all the ingredients mentioned under marination, for atleast an hour. (I kept for 2 hours)</strong><br />
<br />
<strong>Then in a pressure cooker, add water and rest of ingredients mentioned under pressure cook and cook for 3-4 whistles.</strong><br />
<br />
<strong>Meanwhile cut all the ingredients for masala and grind then one by one. Grind greenchilli and coriander together and set aside. Gind tomato and cashew and keep aside. Likewise, onion paste too.</strong><br />
<br />
<strong>In a pan, add about 4 tbsp oil and add onion paste. Saute till it turns light brown in color and then add ginger garlic paste Saute till brown in color and then add green chilli - coriander paste and saute for 2-3 mins. Then add cashew-tomato paste and saute till oil starts leaving the sides. Then add the masala powders one by one and saute till oil starts leaving the sides again. Then pick only the pressure cooked mutton pieces (leaving the stock behind) and add to the masala mix. Then add coconut milk and cook covered till all the water is evaporated and you get a thick dry gravy. Now you have the mutton pieces ready.</strong><br />
<br />
<strong>Soak rice for 20 mins and in a deep pan add the soaked rice, the spices and little salt and then instead of water add the mutton stock that we got in the pressure cooker. Measure of rice to water will be 1 cup of rice to 2 full cups of water (take water in the same cup you measured rice). Measure the stock first and rest add water to it. Boil till water is evaporated and rice if half boiled. Now rice is ready.</strong><br />
<br />
<strong>While rice is being done you can slice the 1 large onion and fry in batches till golden brown in color and drain in tissue. Cut pudina leaves and keep aside.</strong><br />
<br />
<strong>Now for the arrangement:</strong><br />
<strong>Rub ghee on the base of the dish and layer first with rice. Then on top layer with mutton pieces and on top pudina and fried onions. The again on top layer with rice again and finally pudina and fried onions again. Since quantity was less I got only 2 layer of rice with mutton in middle. Drizzle drops od rose water on top of the rice and add few drop of ghee too here and there. Cover with a aluminium foil and bake at preheated oven 190C for about 30 mins.</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6Tm2ngKhoY0/T8JVaLmrIYI/AAAAAAAABMk/zRN79RdgQ9s/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://3.bp.blogspot.com/-6Tm2ngKhoY0/T8JVaLmrIYI/AAAAAAAABMk/zRN79RdgQ9s/s320/1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><strong>BIRIYANI JUST OUT OF OVEN</strong></em></div><br />
<br />
<strong>For non-oven users, you can arrange the dish as said above and cover with a tight lid and then coverig the edges with a dough or masking tape. Then on very low flame, dum for about 1 hour.</strong><br />
<br />
<strong>Serve warm with Onion raita, achar and pappad :)..</strong><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com9tag:blogger.com,1999:blog-5929218629459329092.post-67194451331079766192012-05-20T21:34:00.000+04:002012-05-20T21:34:51.347+04:00PALAK KOFTA (Low Fat Version)<div dir="ltr" style="text-align: left;" trbidi="on"><strong><span style="font-family: inherit;">Palak Kofta</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2uNsf-Px8w4/T7kqYoNuZKI/AAAAAAAABMQ/gBY_UEQpsxY/s1600/DSC07555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://2.bp.blogspot.com/-2uNsf-Px8w4/T7kqYoNuZKI/AAAAAAAABMQ/gBY_UEQpsxY/s640/DSC07555.JPG" width="640" /></a></div><br />
<br />
<strong><span style="font-family: inherit;">Ingredients:</span></strong><br />
<strong><span style="font-family: inherit;">Palak - 1 bunch</span></strong><br />
<br />
<strong><span style="font-family: inherit;">For the Kofta:</span></strong><br />
<strong><span style="font-family: inherit;">Potato boiled - 1 big</span></strong><br />
<strong><span style="font-family: inherit;">Paneer grated - 1/4 cup</span></strong><br />
<strong><span style="font-family: inherit;">Peas boiled - 1/4 cup</span></strong><br />
<strong><span style="font-family: inherit;">Green Chilli chopped veru finely - 3 nos</span></strong><br />
<strong><span style="font-family: inherit;">Coriander powder - 1/2 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Cumin Powder - 1/2 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Garam Masala - 1/4 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Brown Bread slices - 2 nos</span></strong><br />
<strong><span style="font-family: inherit;">Low fat cream - As needed</span></strong><br />
<strong><span style="font-family: inherit;">Salt</span></strong><br />
<br />
<strong><span style="font-family: inherit;">For the Curry:</span></strong><br />
<strong><span style="font-family: inherit;">Butter - 2 tbsp + 1 tbsp</span></strong><br />
<strong><span style="font-family: inherit;">Cashew nutes - 8 whole</span></strong><br />
<strong><span style="font-family: inherit;">Onion sliced - 1 large</span></strong><br />
<strong><span style="font-family: inherit;">Ginger Garlic paste - 1.5 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Tomato - 2 medium sliced</span></strong><br />
<strong><span style="font-family: inherit;">Red Chilli Powder - 1 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Coriander Powder - 1 1/4 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Cumin Powder - 1 1/4 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Garam masala - 1/2 tsp</span></strong><br />
<strong><span style="font-family: inherit;">Kasuri Methi - a liberal pinch</span></strong><br />
<strong><span style="font-family: inherit;">Low Fat milk - 1 cup</span></strong><br />
<strong><span style="font-family: inherit;">Low fat cream - 1 tbsp</span></strong><br />
<br />
<strong><span style="font-family: inherit;">Preparation:</span></strong><br />
<br />
<strong><span style="font-family: inherit;">Cut the stems of the palak and chop finely the leaves. In a pan add about 2 tbsp water and add the chopped palak and boil till water gets evaporated. Drain well. I further chopped the palak and kept aside.</span></strong><br />
<br />
<strong><span style="font-family: inherit;">For the Koftas:</span></strong><br />
<strong><span style="font-family: inherit;">Smash the potato so that no lumps are formed. To this add all the ingredients, 1/4 cup of palak, except bread. </span></strong><br />
<br />
<strong><span style="font-family: inherit;">Cut the ends of the bread and soak the bread in the water and squeeze nicely. Then add to the potato mix. </span></strong><br />
<br />
<strong><span style="font-family: inherit;">Now make small round balls of the mix. Flatten the the balls lightly and add about less than 1/4 tsp of cream and then cover the flatten ball to form a ball again. </span></strong><br />
<br />
<strong><span style="font-family: inherit;">Add 1/4 tsp of oil into Unniappam Pan<span style="font-family: Georgia;">, <span style="font-family: inherit;">add each balls into one hole and fry till golden brown. Alternatively you can make a paste of cornflour, salt and water to a thick paste. Dip each balls into the cornflour and deep fry till golden brown. Drain in a tissue to remove excess oil.</span></span></span></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pLJ1wu9phFE/T7kqebjKhMI/AAAAAAAABMY/n4HPVV_98wk/s1600/DSC07560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://3.bp.blogspot.com/-pLJ1wu9phFE/T7kqebjKhMI/AAAAAAAABMY/n4HPVV_98wk/s640/DSC07560.JPG" width="640" /></a></div><div style="text-align: center;"><em><strong>You can see the cream in the centre when kofta is cut</strong></em></div><br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">For the Curry:</span></strong></span><br />
<br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">In a pan, add 2 tbsp butter. First add the cashew nuts and fry till golden brown and remove. Then to the same oil, add sliced onions. When slightly pink in color add ginger garlic paste and fry till light golden color. Then to this add tomato and saute till tomato gets smashed nicely. </span></strong></span><br />
<br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">Add in the powders and saute till oil starts leaving the sides. Leave the mix to cool down. In a grinder add the onion-tomato mix and cashew nuts and grind to a paste. I added almost 1/2 cup of milk too the grinding stage.</span></strong></span><br />
<br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">In the same pan, add 1 tbsp butter and add the grinded mix and also remaining milk. While its coming to boil, add the very finely chopped remaining boiled palak to the mix and stir. Then add add kasuri methi and cream and stir. Switch off flame. </span></strong></span><br />
<br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">Serve the koftas topped with curry. It goes best with rotis and naans :)</span></strong></span><br />
<br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">Cheers,</span></strong></span><br />
<span style="font-family: Georgia;"><strong><span style="font-family: inherit;">Neetz ;)</span></strong></span><br />
<br />
<strong><span style="font-family: inherit;"><em>Notes:</em></span></strong><br />
<strong><span style="font-family: inherit;">While adding boiled palak, squeeze once more the water out and add. </span></strong><br />
<strong><span style="font-family: inherit;">Kasuri Methi is purely optional.</span></strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com11tag:blogger.com,1999:blog-5929218629459329092.post-64822280027454381492012-05-16T17:53:00.000+04:002012-05-16T17:54:08.782+04:00BOMBAY BREAD TOAST/FRENCH TOAST/BREAD TOAST<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Bombay Bread Toast</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XAS5-lwAtUg/T7Owk5EMeiI/AAAAAAAABLg/NxBqTU-uhUU/s1600/DSC07545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-XAS5-lwAtUg/T7Owk5EMeiI/AAAAAAAABLg/NxBqTU-uhUU/s640/DSC07545.JPG" width="486" /></a></div><br />
<br />
<strong>Ingredients:</strong><br />
<strong>Brown Bread - 5 nos</strong><br />
<strong>Egg - 2</strong><br />
<strong>Milk - 1/3 cup</strong><br />
<strong>Sugar - 2 tbsp</strong><br />
<strong>Cinnamon Powder - 1/4 tsp</strong><br />
<strong>Butter</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SNsiK-19PSo/T7OwyBwD4II/AAAAAAAABLo/wfmPMqZrWF0/s1600/DSC07547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://4.bp.blogspot.com/-SNsiK-19PSo/T7OwyBwD4II/AAAAAAAABLo/wfmPMqZrWF0/s640/DSC07547.JPG" width="640" /></a></div><br />
<strong>Preparation:</strong><br />
<br />
<strong>Beat the egg till light and fluffy. Beat milk and sugar together and then pour into beaten egg and to this add cinnamon powder and beat further. </strong><br />
<br />
<strong>In a flat pan, rub fair amount of butter on it. Take bread the slices and dip in the mix. Dip the reverse side too. Place the dipped bread slice onto the buttered pan and cook on low flame till both sides are light brown in color. . Serve with fruits and honey. Best for breakfast or evening snacks ..</strong><br />
<br />
<strong>Can it get more helathier than this :) :)...</strong><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<br />
<em><strong>Notes</strong></em><br />
<strong><em>You can definitely use normal white bread instead of brown bread.</em> </strong><br />
</div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com16tag:blogger.com,1999:blog-5929218629459329092.post-3789440515764049962012-05-13T09:17:00.000+04:002012-05-13T09:17:55.532+04:00NAADAN MUTTON ROAST (Weekend Special)<div dir="ltr" style="text-align: left;" trbidi="on">Mutton Roast Kerala Style<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bakoEZuzNrM/T69DifFufII/AAAAAAAABGc/fA8Hs3eX2Rs/s1600/mutton+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bakoEZuzNrM/T69DifFufII/AAAAAAAABGc/fA8Hs3eX2Rs/s640/mutton+1.jpg" width="488" /></a></div><br />
<br />
Ingredients:<br />
<br />
Mutton - 1/2 kg<br />
Onion - 2 medium sliced<br />
Ginger Garlic Paste - 2 tsp<br />
Green chilli - 3 sliced<br />
Chilli Powder - 1.5 tsp<br />
Coriander Powder - 2 tsp<br />
Turmeric Powder - 1/2 tsp<br />
Pepper Powder - 1/4 tsp<br />
Fennel Powder - a large pinch<br />
Garam Masala - 1 tsp<br />
Water - 1/2 cup<br />
Salt<br />
Small Onions - 8 nos sliced<br />
Curry Leaves - 2 springs<br />
Coconut pieces sliced - 1/2 cup<br />
Coconut Oil<br />
<br />
Preparation:<br />
<br />
Clean, wash and drain the mutton pieces.<br />
<br />
Make a paste of all the powders and keep aside. <br />
<br />
In a pan add around 3 tbsp oil and once hot add sliced onions and saute till light pink color. Then add in the ginger garlic paste and saute till raw smell goes. Add in the green chilli and saute further for a min or two. Now add the powder paste and saute on low flame till oil starts leaving the sides. Add in the washed mutton pieces and pour in 1/2 cup water, salt and cook covered till done. It took for me almost an hour over medium flame. You will get cooked pieces with minimum water. Optionally to cook faster you can add 1/4 cup water, salt and pressure cook for almost 5 whistles till done. I feel cooking covered gives even more tastier dish :).<br />
<br />
Once done, inn a pan add 2 tbsp oil. To this add onions, and coconut pieces. Saute till onions turn light brown color. Then add curry leaves and add the cooked mutton pieces. Roast till almost all the water is evaporated and dry and the end product will be in a roasted form. <br />
<br />
Serve with Rice, chappati, or any traditional kerala breakfast dishes :)<br />
<br />
Cheers,<br />
Neetz ;)<br />
</div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com11tag:blogger.com,1999:blog-5929218629459329092.post-85401261597438567072012-03-05T18:05:00.001+04:002012-05-16T08:46:21.308+04:00NAADAN CHICKEN CURRY<div dir="ltr" style="text-align: left;" trbidi="on"><div align="left" class="separator" style="clear: both; text-align: center;"><strong></strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Naadan Chicken Curry (Kerala chicken curry)</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m3mG9h9ntKA/T7Mw_EMFA0I/AAAAAAAABIs/vBnFuDapK3I/s1600/Cookery80.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-m3mG9h9ntKA/T7Mw_EMFA0I/AAAAAAAABIs/vBnFuDapK3I/s640/Cookery80.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Chicken - 700 grams</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Big Onion chopped/sliced - 3 medium</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Tomato - 1 large sliced</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Garlic - 8 cloves chopped finely</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Ginger - 1/2 inch chopped finely</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Corainder Powder - 2 tbsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Chilli Powder - 1.5 tbsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Turmeric Powder - 1/2 tsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Fenugreek powder - 1/4 tsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Pepper Powder - 1/4 tsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Garam Masala - 1/2 tsp</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Water - 1/2 cup</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Curry Leaves - a handful</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Salt</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Oil</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Raw Masala:</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Cinnamon Sticks - 2</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Cloves - 2</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Cardamom - 2 </strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Star anise - 1</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Red Chilli - 2 </strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Preparation:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Cut chicken into small/medium pieces, clean well till you get clear water and keep aside to drain.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>In a pan, add sufficient oil ( 4-5 tbsp). Once hot, add in the raw masalas and saute for a minute. Then add in the onions and saute till pale. Then add in the ginger, garlic and saute till you get the mix as light brown color. Once color has changed add in the masala powders and saute till oil start leaving the sides. Then add in the tomatoes and saute till tomatoes become soft and suple. Add in the curry leaves and salt and saute for 2 mins. Then add in chicken pieces and mix well with the sauted masalas. Cover and cook for 5 mins. Then add in the water and cover and cook till you get thick gravy. You can check salt in between. Excellent side dish for rice, chappati or any kerala </strong></div><div class="separator" style="clear: both; text-align: left;"><strong>breakfast items.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
<strong>Cheers,</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>Neetz ;)</strong></div></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com17tag:blogger.com,1999:blog-5929218629459329092.post-25967445662123310272012-02-14T15:55:00.004+04:002012-05-16T08:54:00.792+04:00COOKIE DOUGH TRUFFLES - EGGLESS<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Cookie Truffles</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mq5x5RXBJwo/T7Mx5yMmW8I/AAAAAAAABJE/8IFcmFC4KGA/s1600/Cookery78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mq5x5RXBJwo/T7Mx5yMmW8I/AAAAAAAABJE/8IFcmFC4KGA/s640/Cookery78.jpg" width="480" /></a></div><br />
<strong>Its VALENTINE'S DAY and obviously its a ritul type for me to make something sweet to share with all of you :). My SIL being in town made me even more eager to make this sweet. Its always better when you have an extra helping hand :) :).. I m so glad we tried this sweet out and sure was a super duper hit among my neighbours. We were floating around the whole day on ninth sky with appreciation ;) :D</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J9vUs1uRLzE/T7Mx0owAE1I/AAAAAAAABI8/5gsM6IIFQkM/s1600/Cookery76.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-J9vUs1uRLzE/T7Mx0owAE1I/AAAAAAAABI8/5gsM6IIFQkM/s640/Cookery76.jpg" width="480" /></a></div><br />
<br />
<strong>Ingredients:</strong><br />
<br />
<strong>All purpose Flour - 2 - 2.5 cups</strong><br />
<strong>Brown Sugar - 3/4 cup (softened)</strong><br />
<strong>Vanilla Essence - 1 tsp</strong><br />
<strong>Condensed Milk - 1 tin (395 gram)</strong><br />
<strong>Milk chocolate Chips - 1/2 cup</strong><br />
<br />
<strong>For the coating:</strong><br />
<strong>Semi-sweet choco chips - 1 cup</strong><br />
<strong>Butter - 2 tbsp</strong><br />
<br />
<strong>Preparation:</strong><br />
<br />
<strong>In a bowl, mix brown sugar, butter and vanilla essence till creamy. I used a hand mixer for this. Then add in the condensed milk and mix again. </strong><strong>Now start adding flour bit by bit till you get a dough. Once the batter starts thickening, start kneading with hand. Once you get a dough mix, add in the milk choco chips and knead nicely. Then keep in fridge for about 20 mins to harden the dough a bit so that its easy to roll into ball. </strong><strong>Make small balls out of the dough, place them on butter paper and keep it in fridge again for a minimum of 2 hours atleast to harden the ball. Otherwise the balls will fall apart when you do the coating. </strong><br />
<br />
<strong>Now for the next step, Melt the semi-sweet choco chips by double boiler method and add butter to it. Once the chips have melted nicely remove and keep aside. now pick each dough balls and dip them in the melted chocolate, remove and place them on butter paper carefully. Sprinkle them with sugar strands in the end. Refrigerate overnight for best results and voila there you go! You have the best easiest cookie sweet you can make!!</strong><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YDFWe09mZx0/T7MxuxMyl_I/AAAAAAAABI0/20mAiOebQsU/s1600/Cookery75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-YDFWe09mZx0/T7MxuxMyl_I/AAAAAAAABI0/20mAiOebQsU/s640/Cookery75.jpg" width="480" /></a></div><br />
<br />
<br />
<strong>Notes:</strong><br />
<strong>You will perfect round balls. I had feew extra melted chocolate so used to stick the sprinkles at the end :)..</strong><br />
<strong>Use all Purpose flour in accordance to the need for thickening the dough.</strong><br />
<br />
<strong>I would like to send this over to <a href="http://www.sizzlingtastebuds.com/2012/01/new-event-valentine-fest-served-with.html">Valentine Fest</a> , <a href="http://sumeesculinary.blogspot.com/2012/01/announcing-bon-vivant-moments-1-sweet.html">Bon Vivant</a>, <a href="http://sobha-goodfood.blogspot.com/2012/02/event-announcement-just-4-fun.html">Just for Fun</a></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LSJv6hUzda4/TzsxWewCpEI/AAAAAAAABFE/-sJiy2PxG8Y/s1600/served3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://2.bp.blogspot.com/-LSJv6hUzda4/TzsxWewCpEI/AAAAAAAABFE/-sJiy2PxG8Y/s320/served3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bXuEnw_Y5os/TzsxUkkZH8I/AAAAAAAABE8/GXwGMrgY9Zc/s1600/BonVivantSeries3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bXuEnw_Y5os/TzsxUkkZH8I/AAAAAAAABE8/GXwGMrgY9Zc/s1600/BonVivantSeries3.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7dARER5mn6g/TzsyNoudOkI/AAAAAAAABFM/FSxPDIokM5k/s1600/logo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7dARER5mn6g/TzsyNoudOkI/AAAAAAAABFM/FSxPDIokM5k/s1600/logo1.jpg" /></a></div><br />
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</div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com26tag:blogger.com,1999:blog-5929218629459329092.post-69392071940637339482012-02-08T09:14:00.005+04:002012-05-16T08:59:51.193+04:00CHOCOLATE NUTELLA COOKIES (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Eggless Nutella Cookies - BHW</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gZBaRUNtJ9g/T7Mz_YCww8I/AAAAAAAABJc/W0PDo-jMw2E/s1600/Desktop7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-gZBaRUNtJ9g/T7Mz_YCww8I/AAAAAAAABJc/W0PDo-jMw2E/s640/Desktop7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong>Another exciting wednesday for blog hopping came in and this time I was paired with one of my bloggy friend <a href="http://eq-myblog.blogspot.com/">Priya</a> :). I was so dleighted to know that I was paired with her as her blog as a treat to my eyes and i actually got confused what to make seeing all the wonderful dishes she have made. I was looking for simple recipe and as usual baking being my passion these days, these cookies were instant eye cather to me eyes. I did make changes to it and added extra few ingredients to it. I liked this biscuit coz unlike other biscuits it wasnt so sweet and for a family like mine, this was perfect :). Do find the link to the idea i got form her blog from <a href="http://eq-myblog.blogspot.com/2011/03/nutella-cookies-eggless.html">here.</a> </strong></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b3yPwqInZI4/TzH97bcEXBI/AAAAAAAABDs/mGu5j55I08M/s1600/Blog-Hop_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b3yPwqInZI4/TzH97bcEXBI/AAAAAAAABDs/mGu5j55I08M/s1600/Blog-Hop_thumb.jpg" /></a></div><br />
<strong><br />
</strong><br />
<strong>Ingredients:</strong><br />
<br />
<strong>All Purpose Flour - 1/2 cup + 1 tbsp</strong><br />
<strong>Cocoa Powder - 1/3 cup</strong><br />
<strong>Baking Powder - 1/2 tsp</strong><br />
<strong>Softened Butter - 1/4 cup</strong><br />
<strong>Sugar - 1/4 cup</strong><br />
<strong>Brown Sugar - 1/4 cup</strong><br />
<strong>Vanilla Essence - 1/2 tsp</strong><br />
<strong>Nutella - 8 tsp</strong><br />
<strong>Milk - 6 tsp</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yfYOWIEN5iQ/T7Mz2GFfWkI/AAAAAAAABJU/h84uKVPblEo/s1600/Desktop6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yfYOWIEN5iQ/T7Mz2GFfWkI/AAAAAAAABJU/h84uKVPblEo/s640/Desktop6.jpg" width="640" /></a></div><br />
<strong>Preparation:</strong><br />
<strong><br />
</strong><strong>Pre-heat oven to 163C/325F</strong><br />
<br />
<strong>Sieve Flour, cocoa powder and baking powder and keep aside.</strong><br />
<strong><br />
</strong><strong>Now with a electric mixer beat sugars and butter till smooth. Add int he essence and nuteela and beat for another minute or so. Slowly add in the mixed flour and start folding in. Add milk in between and fold the whole mix into a soft dough. Refrigerate for 15-20 mins to make the dough hard.</strong><br />
<strong><br />
</strong><strong>Make small balls and place them on to a baking tray placed with baking paper. Flatten them with a bottom of a glass. Bake till slight cracks are formed and cookies are still soft. This wil take about 10 mins or so.</strong><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<strong><br />
</strong><br />
<strong>I would like to send this over for </strong><a href="http://myedibles.blogspot.com/2012/01/kids-delight-something-sweet-event.html"><strong>KIDS DELIGHT</strong></a><strong> cevent onducted by Kavi and <a href="http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html">Srivalli</a> and </strong><a href="http://teenzyummydelights.blogspot.com/2012/01/sending-lil-valentine-love-your-way.html"><strong>Valentines Event</strong></a><br />
<strong><br />
</strong><br />
<div class="separator" style="clear: both; text-align: center;"><strong></strong></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><img border="0" src="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" /></strong></a></div><a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong></strong></a><br />
<a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="http://2.bp.blogspot.com/-wd6zN2TmJ7I/TzEdxjPlkvI/AAAAAAAABDM/TKv8cQ51qvI/s1600/Kids_Delight1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><div style="text-align: left;" unselectable="on"></div></a><a href="http://1.bp.blogspot.com/-X7IABvf7CjI/TzEeUN0mBfI/AAAAAAAABDU/YuVQ5Qa8NxA/s1600/Contests1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" src="http://1.bp.blogspot.com/-X7IABvf7CjI/TzEeUN0mBfI/AAAAAAAABDU/YuVQ5Qa8NxA/s1600/Contests1.jpg" /></strong></a><strong></strong><br />
<div class="separator" style="clear: both; text-align: left;"><strong><span style="color: black;"> <span style="background-color: white;"> </span></span></strong><a href="http://www.sizzlingtastebuds.com/2012/01/new-event-valentine-fest-served-with.html"><strong><span style="background-color: white; color: black;">Valentine fest serve with love</span></strong></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="right" class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-Nx3KCIBHhaE/TzOwVvdow4I/AAAAAAAABEE/e6gR00ebTVk/s1600/served3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://3.bp.blogspot.com/-Nx3KCIBHhaE/TzOwVvdow4I/AAAAAAAABEE/e6gR00ebTVk/s320/served3.jpg" width="320" /></a></div><div align="right" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="right" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="right" class="separator" style="clear: both; text-align: left;"><a href="http://sumeesculinary.blogspot.com/2012/01/announcing-bon-vivant-moments-1-sweet.html"><span style="background-color: white; color: black;"><strong>Bon Vivant Series</strong></span></a></div><div align="right" class="separator" style="clear: both; text-align: left;"><br />
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</div></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com28tag:blogger.com,1999:blog-5929218629459329092.post-45341422063773268032012-02-04T00:43:00.005+04:002012-05-16T09:05:13.992+04:00DEVIL FOOD CAKE WITH FROSTING<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Devil Food cake</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xwspOAdwJW0/T7M1AWqmfQI/AAAAAAAABJs/Vhva93CJmB0/s1600/Desktop5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xwspOAdwJW0/T7M1AWqmfQI/AAAAAAAABJs/Vhva93CJmB0/s640/Desktop5.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong>This is my first major frosted cake that i am making in my life. The frosting work and design has been little sloppy as i nearly lost my patience towards end :(.... But this also taught me a lesson that baking and to design a cake is no easy job and you need tons and tons of patience. </strong><br />
<br />
<strong>I wanted to make this for long but somehow always thought maybe some day during some occassion and dragged for long. But then finally i got a reason to make this coz its my BEST FRIEND VIDYA'S B'DAY!!.. HAPPY B'DAY SWEETHEART!!! She really is the sweetest devil in my life and have been with me through thick and thin. Now you all understood why i wanted to make this cake for her ;). As the name itself the cake is named Devil cake but when you eat its full of sweetness exactly like my vidhu is :) :)... </strong><br />
<strong>"Vidya, its sad that you are not near to have this share but we all will have on your behalf :) :)"</strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
<strong>All purpose Flour (Sifted) - 1.5 cups</strong><br />
<strong>Baking Powder - 1/2 tsp</strong><br />
<strong>Baking Soda - 1/2 tsp</strong><br />
<strong>Powdered white sugar - 3/4 cup</strong><br />
<strong>Unsalted Butter - 9 tbsp</strong><br />
<strong>Eggs - 2 nos (room temp)</strong><br />
<strong>Vanilla Essence - 2 tsp</strong><br />
<strong>Water - 1 cup (boiled)</strong><br />
<strong>Cocoa Powder (Sifted) - 1/2 cup</strong><br />
<strong>Brown Sugar - 1/2 cup packed</strong><br />
<br />
<strong>For the Frosting:</strong><br />
<strong>Butter - 3/4 cup</strong><br />
<strong>Brown Sugar - 2 tbsp</strong><br />
<strong>Water - 1/2 cup</strong><br />
<strong>Semi Chocolate chips - 1.5 cups</strong><br />
<br />
<strong>Procedure:</strong><br />
<br />
<strong>Pre-heat oven to 180C/375F. Butter the pan in which you are going to bake.</strong><br />
<br />
<strong>Sift the flour with baking soda and baking powder and keep aside.</strong><br />
<br />
<strong>Sift the cocoa powder and to this add brown sugar and keep aside.</strong><br />
<br />
<strong>Boil 1 cup water and add to the cocoa and brown sugar mix and stir.</strong><br />
<br />
<strong>In a bowl, add the softened butter and white sugar and beat till creamy and pale. To this add the vanilla essence and beat once again. Then add the eggs and beat till pale. Add in the flour little by little and whisk till all the flour has been mixed. Now fold in the the cocoa mix to the flour batter. Fold in nicely till all the ingredients are mixed properly. Pour the batter to the buttered pan and keep it in oven. Bake for 40 mins or till cake test is done.</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZIddRYrYUXs/T7M1K_4ak2I/AAAAAAAABJ0/WO9HkKW47po/s1600/DSC07396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ZIddRYrYUXs/T7M1K_4ak2I/AAAAAAAABJ0/WO9HkKW47po/s640/DSC07396.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><strong><em>Recipe courtesy - Nigella Lawson</em></strong></div><div style="text-align: center;"><br />
</div><strong>Meanwhile we will start preparing for the frosting. In a pan add water, butter and brown sugar. Keep over stove and when it starts to boil switch off . Add the chips to it and stir continuosly till the chips has been dissolved. Then keep aside for the mix to cool. </strong><br />
<strong>When cake is done, keep for baout 40-1 hour to cool. By that time the frosting mix also will cool down completely and will be thickened nicely.</strong><br />
<br />
<strong>Remove the cake to a plate and cut through the middle. Spread the frosting generously in the middle part of both cut side of cake and place them back together to look the same as before cutting. Then apply frosting again on all over the cake and place it in fridge to chill for some time. Maybe 20-30 mins. Cut and serve :)</strong><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
<br />
<strong>Notes:</strong><br />
<strong>If you do not prefer to cut the cake in middle, then pour the batter in two 8"round pan.</strong><br />
<br />
<br />
<br />
<strong>I am sending this over for the <a href="http://myedibles.blogspot.com/2012/01/kids-delight-something-sweet-event.html">KIDS DELIGHT</a> event conducted by Kavi and <a href="http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html">Srivalli</a> and <a href="http://teenzyummydelights.blogspot.com/2012/01/sending-lil-valentine-love-your-way.html">VALENTINES EVENT</a></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yB0zKbqWYxk/Ty57JpNmlTI/AAAAAAAABDE/xODGFshNsd8/s1600/Kids_Delight1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yB0zKbqWYxk/Ty57JpNmlTI/AAAAAAAABDE/xODGFshNsd8/s1600/Kids_Delight1.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jCqe-aBxnqQ/TzEiyxZ7KHI/AAAAAAAABDc/EcVU149CsT0/s1600/Contests1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jCqe-aBxnqQ/TzEiyxZ7KHI/AAAAAAAABDc/EcVU149CsT0/s1600/Contests1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com22tag:blogger.com,1999:blog-5929218629459329092.post-80783442137918316572012-01-30T15:26:00.002+04:002012-05-16T08:56:05.268+04:00KERALA ROAST CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Kerala Roast Chicken</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HPIxAOdocEA/T7MzNvK02PI/AAAAAAAABJM/DWfVSt1GBlM/s1600/Cookery74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-HPIxAOdocEA/T7MzNvK02PI/AAAAAAAABJM/DWfVSt1GBlM/s640/Cookery74.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong>Ingredients :</strong><br />
<br />
<strong>Chicken - 750 gms (cut into small pieces)</strong><br />
<strong>Onion - 2 medium chopped finely</strong><br />
<strong>Ginger - garlic paste - 1.5 tsp</strong><br />
<strong>Tomato - 1 medium (sliced)</strong><br />
<strong>Kashmiri Chilli Powder - 1 tsp</strong><br />
<strong>Coriander Powder - 2 tsp</strong><br />
<strong>Garam Masala - 3/4 - 1 tsp</strong><br />
<strong>Curry Leaves - 1 handful</strong><br />
<strong>Salt</strong><br />
<br />
<strong>For marination:</strong><br />
<strong>Kashmiri Chilli Powder - 2 tsp</strong><br />
<strong>Turmeric Powder - 1/2 tsp</strong><br />
<strong>Pepper Powder - 1/2 tsp (adjust according to the spice)</strong><br />
<strong>Vinegar - 1/5 tsp</strong><br />
<strong>Salt</strong><br />
<strong>Oil for frying (Coconut oil preferred for the authentic taste)</strong><br />
<br />
<strong>Preparation:</strong><br />
<br />
<strong>Take the ingredients mentioned under the marination part and make a paste with vinegar without adding water. Marinate the chicken nicely adn kepp for a minimum of half an hour atleast. I had kept for 1 hour.</strong><br />
<br />
<strong>Then in a pan, add sufficient oil and fry the chicken pieces lightly.(Dont literally fry them!). Remove and keep then on tissue to drain excess oil. </strong><br />
<strong>In the same oil, add the onions and ginger garlic paste. Saute till onions become light brown in color and add in the sliced tomato and curry leaves. Saute till tomato gets smashed nicely. Then add in the powders and saute till raw smell goes. Add in the drained chicken pieces and then sufficient water, cover and cook till chicken pieces are soft and tender. If water remains still open the lid and cook further till water evaporates and the gravy thicken to a roasted form. Serve warm with rotis, chappati, rice with onion rings and fresh chopped green chilli.</strong><br />
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<strong>I am sending this dish for the entry of <a href="http://roshanscucina.blogspot.com/2012/01/announcing-kerala-kitchen-event-feb.html">Kerala Kitchen</a> </strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zKFawhvwyE4/TyfmuhFVJGI/AAAAAAAABCs/gyE0OPfed-c/s1600/kerala+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-zKFawhvwyE4/TyfmuhFVJGI/AAAAAAAABCs/gyE0OPfed-c/s200/kerala+kitchen.jpg" width="200" /></a></div><br />
<br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com24tag:blogger.com,1999:blog-5929218629459329092.post-74694464534671820912012-01-26T19:24:00.002+04:002012-05-16T09:09:01.660+04:00VERMICELLI BIRDS NEST<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Birds Nest</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p3_WAEuzF94/T7M124IEftI/AAAAAAAABJ8/Kk8P5eshYhU/s1600/Cookery70.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-p3_WAEuzF94/T7M124IEftI/AAAAAAAABJ8/Kk8P5eshYhU/s640/Cookery70.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong>Ingredients:</strong><br />
<br />
<strong>Potato - 250 gms</strong><br />
<strong>Onion - 1 medium chopped finely</strong><br />
<strong>Ginger-Garlic Paste - 1/2 tsp</strong><br />
<strong>Chilli Powder - 1/2 tsp</strong><br />
<strong>Amchur Powder - 1/2 tsp (dry mango powder)</strong><br />
<strong>White Pepper Powder - 1/4 tsp</strong><br />
<strong>Garam Masala - 1/2 tsp</strong><br />
<strong>Chaat Masala - 3/4 tsp</strong><br />
<strong>Salt - 1/4 tsp</strong><br />
<br />
<strong>Peas - a few, boiled</strong><br />
<br />
<strong>Vermicelli - broken into small pieces</strong><br />
<strong>Oil for frying</strong><br />
<br />
<strong>Batter:</strong><br />
<strong>All Purpose Flour - 3 tbsp</strong><br />
<strong>Corn Flour - 1.5 tbsp</strong><br />
<strong>Water</strong><br />
<strong>Salt</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sliTcEWExIQ/T7M2C8Vq_MI/AAAAAAAABKE/RXr9TNNMMGM/s1600/Cookery71.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-sliTcEWExIQ/T7M2C8Vq_MI/AAAAAAAABKE/RXr9TNNMMGM/s640/Cookery71.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><strong>Preparation:</strong><br />
<strong>Boil the potatoes and mash them till no lumps are there.</strong><br />
<br />
<strong>Place the vermicelli on a plate.</strong><br />
<br />
<strong>Mix the ingredients for the batter without lumps. Make sure the consistency is slightly thick and not thin.</strong><br />
<br />
<strong>In a pan, add a 1/2 tsp oil and to this saute onion and ginger garlic paste. Saute till raw smell goes and add to the mashed potato. To this add all the powders and salt and mix nicely. Make small balls out of the lump. Dip each ball in the batter making sure all the sides are coated with the batter. Then roll them with vermicelli. The more uneven the coating the better will be the look of the birds nest :). Place them on a plate and likewise complete the rest of the potato balls.</strong><br />
<strong>I felt the balls were kind off very soft so placed then in fridge for about 20 mins or so. Once the balls have been set make small hole imprint on top lightly and i</strong><strong>n a pan, deep fry the balls till the vermicelli turns light burned color. Place them on to tissue to remove the excess oil. Place the peas on top to represent the eggs of the birds and serve warm with ketchup :). You can also fry them as whole and place peas in between the potato balls before rolling them to a ball.</strong><br />
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<strong>I would like to this over for the event <a href="http://torviewtoronto.blogspot.com/2012/01/libre-glassn-poly-tea-review-and-event.html">Tea Time Snack </a></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IbDXOrzk1ZQ/TyGQCytOvLI/AAAAAAAABCQ/wlo1UII6GZE/s1600/teatimesnackevent.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IbDXOrzk1ZQ/TyGQCytOvLI/AAAAAAAABCQ/wlo1UII6GZE/s1600/teatimesnackevent.JPG" /></a></div><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com27tag:blogger.com,1999:blog-5929218629459329092.post-80316304527347865532012-01-11T12:37:00.001+04:002012-05-16T09:12:00.448+04:00BANANA BREAD (Cafe Style)<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Banana Bread (the best bread ever baked!)</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zqAY8OZmRLU/T7M2umgUaXI/AAAAAAAABKM/VNLNaiFM-NU/s1600/Cookery68.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-zqAY8OZmRLU/T7M2umgUaXI/AAAAAAAABKM/VNLNaiFM-NU/s640/Cookery68.jpg" width="640" /></a></div><strong>When it was time for blog hop wednesday, i was paired with </strong><a href="http://mharorajasthanrecipes.blogspot.com/2011/12/cafe-style-best-ever-banana-bread-for.html"><strong>Priya</strong></a><strong>. I was awestruck with the recipes and especially the baking section which was my fav!. Seeing the cafe style bread made me no hesitant to try it out immediately. I had no confidence at first that it will turn out as good as she had made. But out of my surprise it came out well and the best part everyone was happily relishing on the bread slices asking for more. Doesnt that make you even more happier!!!.. Thanks a ton Priya for sharing and I m so glad i tried it out :) :)</strong><br />
<strong> </strong><br />
<strong>Ingredients:</strong><br />
<strong>All Purpose Flour (sifted) - 1 3/4 cup</strong><br />
<strong>Sugar - 1 cup</strong><br />
<strong>Baking Soda - 1 tsp</strong><br />
<strong>Salt - 1/2 tsp</strong><br />
<strong>Eggs - 2</strong><br />
<strong>Ripe Bananas - 3 large </strong><br />
<strong>Oil - 1/2 cup</strong><br />
<strong>Buttermilk - 1/3 cup</strong><br />
<strong>Walnuts - 1/2 cup chopped</strong><br />
<strong>Chocolate Chips - 1/2 cup</strong><br />
<strong><br />
</strong><strong>Preparation:</strong><strong><br />
</strong><br />
<strong>Grease a loaf pan with butter and keep aside.</strong><br />
<br />
<strong>Sift the flour with baking soda. Then beat the eggs first till pale. Then add in the sugar and bananas and beat till smooth. If you need bananas to be chunky you can roughly crush before hand and add to the wet mix. Then add in buttermilk and salt. Whisk nicely and add in all the dry ingredients little by little. </strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9EkJs5oeXOM/T7M27zVZ9wI/AAAAAAAABKU/0vwCO2VPYdE/s1600/Cookery69.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-9EkJs5oeXOM/T7M27zVZ9wI/AAAAAAAABKU/0vwCO2VPYdE/s640/Cookery69.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><strong><br />
</strong><strong>Bake at 190C/375F for 1 hour and 5 mins. I bet the hosue will be smelling awesome right now :) :)...</strong><br />
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<strong>Relish on warm or cold slice :)</strong><br />
<strong><br />
</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-t93qrh1KeKw/Tw1E7BLElzI/AAAAAAAABAo/dbYzp6jx-M0/s1600/images%2B%25281%2529-1_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://4.bp.blogspot.com/-t93qrh1KeKw/Tw1E7BLElzI/AAAAAAAABAo/dbYzp6jx-M0/s400/images%2B%25281%2529-1_thumb.jpg" width="240" /></a></div><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com31tag:blogger.com,1999:blog-5929218629459329092.post-60410253706506563062011-12-22T18:13:00.001+04:002012-05-16T09:14:58.089+04:00TRADITONAL X'MAS CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><strong>X'mas special Kerala Plum Cake</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Rw1NI0cno1I/T7M3duI6PXI/AAAAAAAABKc/687q2dDhXHI/s1600/Cookery65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Rw1NI0cno1I/T7M3duI6PXI/AAAAAAAABKc/687q2dDhXHI/s640/Cookery65.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<em><strong>About 1.5kg</strong></em><br />
<strong>Ingredients:</strong><br />
<br />
<strong>All Purpose Flour : 300gm</strong><br />
<strong>Powdered Sugar - 300gm</strong><br />
<strong>Butter - 300gm</strong><br />
<strong>Egg - 300gm (approx 5 large eggs)</strong><br />
<strong>Baking Powder - 1 tsp</strong><br />
<strong>Orange Juice - 1/2 cup</strong><br />
<strong>Caramalized Sugar - 6 tbsp</strong><br />
<strong>Lime Juice - 1 tsp</strong><br />
<strong>Orange skin - 2 tsp*</strong><br />
<strong>Vanilla Essence - 1 tsp</strong><br />
<strong>Cardamom - 2</strong><br />
<strong>Nutmeg Powder - 1/2 tsp</strong><br />
<strong>Clove - 2</strong><br />
<strong>Cinnamon - 2 sticks</strong><br />
<strong>Cashew nuts - a ahndful roughly chopped</strong><br />
<strong>Tutti frutti - 1/2 cup</strong><br />
<strong>Cherries in syrup - 1/2 cup</strong><br />
<strong>Dates - 10 nos</strong><br />
<strong>Rum - 2-3 tbsp*</strong><br />
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<strong>For the Caramalized Sugar:</strong><br />
<strong>Sugar - 1/3 cup</strong><br />
<strong>Boiled water - 1/3 cup</strong><br />
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<strong>In a thick bottom pan, add in the sugar and melt it over low-med flame. After some time you will see the sugar startes melting and changing its color to light brown. Gradually it will turn dark brown and almost blackish color. Switch off the flame and pour in the hot boiling water. Keep aside to cool. (While pouring hot water be very careful as it will splatter)</strong><br />
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<strong>Preparation:</strong><br />
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<strong>Soak the cherries, dates, tutti frutti and raisins in rum for atleast a week. I had soaked themmore than 2 weeks. When needed, drain them and keep them aside.</strong><br />
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<strong>Sieve the all purpose flour and baking powder.</strong><br />
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<strong>Seperate the egg whites and egg yolks. Beat till egg is fluffy. Same way beat egg yolks till light in color.</strong><br />
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<strong>Powder the spices together and keep aside.</strong><br />
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<strong>In a bowl, add in the powdered sugar and butter and beat till creamy. Add in the egg yolks and mix once again. </strong><br />
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<strong>Now add the egg whites and whisk nicely.</strong><br />
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<strong>Then add in the flour little by little and start whisking. Add in the caramilized sugar, lime juice, essence, orange skin, nuts and the masala powder and whisk nicely till all are properly mixed.</strong><br />
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<strong>Now in a plate add in the fruits and dates and rub in flour lightly. his helps the fruits to be in the flour. Otherwise if its wet it will go below while baking.</strong><br />
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<strong>Add this to the batter and mix. if you want you cna save few for garnish too.</strong><br />
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<strong>Transfer the batter to a pan and into the pre-heated oven at 180C/350F for about 50 mins. Since the quantity was more my oven took more time. Some may take hardly 30-40 mins. Check the cake with toothpick test.</strong><br />
<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong><br />
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<em><strong>Notes :</strong></em><br />
<em><strong>Youc an use freshly grated skin of an orange and then powder them or even dried orange skin. I used fresh powdered skin.</strong></em><br />
<em><strong>For the orange juice, you can freshly squeezed one and also add a bit more than the said quantity if the batter is too thick.</strong></em><br />
<em><strong>If you dont have rum, you can use brandy or even wine too.</strong></em><br />
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</div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com21tag:blogger.com,1999:blog-5929218629459329092.post-24626200508806902132011-12-19T16:44:00.003+04:002012-05-16T09:17:38.964+04:00CUSTARD BISCUITS/YO-YO BISCUITS<div dir="ltr" style="text-align: left;" trbidi="on"><strong>CUSTARD BISCUITS / YO - YO BISCUITS</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r1-yycVLPzo/T7M4RY5u9bI/AAAAAAAABKs/b7ZXMJuTU4E/s1600/Cookery63.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-r1-yycVLPzo/T7M4RY5u9bI/AAAAAAAABKs/b7ZXMJuTU4E/s640/Cookery63.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong>I have seen this recipe in many blogs long back. The name yo-yo itself is what made me attracted to trying out these biscuits. As the name sounds they look also yo-yo and easy to prepare :)..</strong><br />
<strong></strong><strong>Ingredients:</strong><br />
<strong>All Purpose Flour - 1.5 cups</strong><br />
<strong>Custard Powder - 1/2 cup</strong><br />
<strong>Butter - 220 gms</strong><br />
<strong>Icing Sugar - 1/2 cup</strong><br />
<strong><br />
</strong><br />
<strong>Preparation:</strong><br />
<strong>Sieve the flour and custard powder.</strong><br />
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<strong>Whisk butter and sugar nicely. Add in batches the flour and mix till you get a soft dough. Make small balls from it and press lightly with a fork to form a cookie mark. Bake in a pre-heated oven @ 190C for 10 mins. Cool and store in an air-tight container.</strong><br />
<strong>I would like to send this over to <a href="http://myedibles.blogspot.com/2011/11/jingle-all-way-event-announcement.html">JATW</a> conducted by my dear friend Kavi :)</strong><br />
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<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com19tag:blogger.com,1999:blog-5929218629459329092.post-81849751472549855732011-12-13T19:08:00.003+04:002012-05-16T09:19:56.526+04:00AVAL UNDA (Flatten Rice Balls)<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Aval Unda</strong><br />
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<strong>I had no idea how to make this or even heard of it. Recently during the Harvest festival in church, my father told me that he bought these. I asked him what was added in it and he said he thought the ingredients where so and so. Thats when i decided i should give a hand on this recipe and see how it will be :). I was surprised the outcome was awesome and definitely tasty!</strong><br />
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<strong>Ingredients :</strong><br />
<br />
<strong>Aval (Brown flat beaten Rice) - 1 cup</strong><br />
<strong>Coconut grated - 1 cup</strong><br />
<strong>Sesame Seeds - 1/2 cup</strong><br />
<strong>Jaggery - 1 cup</strong><br />
<strong>Water - 1/4 cup</strong><br />
<strong>Cashew Nuts - 1/4 cup chopped roughly</strong><br />
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<strong>Preparation:</strong><br />
<strong>Place pan over stove and once hot add in the flat rice and fry for 2-3 mins over low flame till the rice flakes are crispy. Make sure they dont change color. Remove the rice flakes. Then add in the sesame seeds and roast till nice aroma comes. It took me nealry 3- 4 mins. Remove from flame to cool.</strong><br />
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<strong>Powder the rice flakes in a grinder. Optionally you can keep as it is or even half grind too. I preferred the grinded version.</strong><br />
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<strong>Now in another pan. add in jaggery and 1/4 cup water and melt the jaggery. Once melted completely sieve for any impurities. Then to this add coconut and nuts. Mix properly. Mix in the sesame seeds and grinded aval powder and mix nicely. Once slightly cooled start making small balls with them and keep to cool completely. You can store them in an air - tight container for days :). </strong><br />
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<strong>I would like to send this over for the event conducted by <a href="http://neetzkitchen.blogspot.com/2011/12/aval-unda-flatten-rice-balls.html">Julie</a> :) </strong><br />
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I would like to send this also over to <a href="http://myedibles.blogspot.com/2011/11/jingle-all-way-event-announcement.html">Jingle all the way</a> , a event conducted by kavi :)..<br />
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<strong>Cheers,</strong><br />
<strong>Neetz ;)</strong></div>Neetzhttp://www.blogger.com/profile/01761136563226163262noreply@blogger.com22