- Mix vanilla sugar and berries, keep it aside for about one hour until the sugar is disolved and berries become mushy.
- Blend together berries, yogurt and lime juice until creamy and smooth.
- Pass the yogurt mixture through a strainer to remove the seeds and for smoother texture.
- Check if sugar is proper, add more if required.
- Cover and freeze the yogurt in a plastic container with wide bottom.
- Churn this mixture using hand blender every 30 to 45 mins when it starts to set a little for about 4 to 5 times.
- Serve chilled.
Thursday, April 30, 2009
Wednesday, April 29, 2009
- Soak chana dal in water for about 4 to 5 hours.
- Grind together chana dal, asafoetida, red chillies and salt in a crumbly paste.
- In a pan heat the olive oil, fry the chana dal paste for about few mins, add little water if required.
- In a seperate pan, heat oil add in mustard seeds, cumin seeds and curry leaves. When the seeds start to splutter, add in chopped onions and saute for about 2 mins.
- Now add in the cabbage, salt and turmeric powder.
- Add in the chana dal sauce with little water in the cabbage mixture. Cover & cook for about 10 - 12 mins on medium heat or until cooked.
- Keep stirring in the middle to make sure the curry doesnt stick to the pan.
- Serve hot with plain rice or rotis.
Tuesday, April 28, 2009
2 tbsp Kahlua coffee liquor
6 tbsp sugar
1 cup dark espresso coffee
1 packet of Savoiardi or about 24 lady finger
coco powder for garnishing
- Beat the egg yolks and sugar until light in color for about 2 to 3 mins.
- Over double boiler cook the egg yolks continuously stirring for about 3 to 4 mins.
- Remove from double boiler and put the vessel in cold water immediately.
- Beat the heavy cream until soft peaks form, keep aside.
- Fold in the mascarpone cheese into the egg yolk mixture and mix well.
- Now add in the whipped cream and fold in gently.
- Add the kahlua liquor into the espresso and mix well.
- Dip the savioardi into coffee mixture and line them on the serving plate or individual dessert bowls.
- Add in a layer of mascarpone mixture and repeat the process.
- Cover the serving dish or individual bowls with foil paper and refrigerate over night (Very IMP).
- To serve, sprinkle generous amount of coco powder over the set tiramisu...enjoy this dish chilled.
Sunday, April 26, 2009
I had packet of spaghetti pastas in my pantry from a very long time. Usually for my pastas i make the tomato sauce at home but that day i was feeling lazy after long days work to make the sauce as the result i made this spaghetti using Indian spices and veggies. I was extremely happy with the final results, spaghetti was delicious and spicy, totally mouth watering. Olive oil gives a very distinct taste which i love and its healthy too. I have used red bell peppers, onions and green beans for veggies, you can use various different combinations. Next time i'll add in some baby corns and spring onions. The below recipes serves 2 people. This dish is off to AFAM - Olives hosted by Priya started by Maheshwari . This dish also goes to FIC Red & Green hosted by Neha, started by Sunshinemom of TongueTicklers
1 small packet of spaghetti (Serve for 2 people)
1 cup veggies thinly sliced (green beans, onions and red bell peppers)
1 tsp olive oil
3 green chillies slit
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
- Boil the spaghetti pasta along with little salt and 1tsp of olive oil till tender and cooked. Drain and keep aside.
- In a sauce pan, heat the olive oil, add in cumin seeds and split green chilies. As the cumin seeds start to splutter add in the veggies, red chili, turmeric, cumin and coriander powders and salt.
- Cover and cook for about 15 to 20 mins on low heat until cooked.
- For serving mix spaghetti and vegetables and serve hot.
- Garnish with spring onions and coriander.
Tuesday, April 21, 2009
1 cup all purpose flour
1/3 cup brown sugar
1/3 cup sugar
1 tsp baking soda
1 cup chocolate chips
1/4 cup butter softened (about 50 to 60 gms)
1 tsp vanilla essence
1 small sachet vanilla sugar (15gms)
- Preheat the oven at 180 degrees C.
- Sift the flour and baking soda together and keep aside.
- Beat the butter until it gets creamy, add in the sugars along with the vanilla sugar and beat for about 2 to 3 until well blended.
- Now add in the egg and vanilla essence and beat on medium for about 2 mins.
- Slowly add in the flour mixture and mix together using a spatula (Donot use beater for this).
- The mixture will be quite thick, now add in the chocolate chips and mix well.
- Line the baking try with foil or butter paper and drop a spoonful of mixture. Make sure there is atleast 2 inch space between each as the cookies will expand.
- Bake for about 10 to 12 mins, until they turn light brown around the edges.
- Remove the tray and cool it completely for about 15 to 20 mins.
- Store the cookies in airtight container.
- Enjoy them with a glass of cold milk or just munch them inbetween meals as i do :)
Monday, April 20, 2009
- For gravy, grind together all the ingredients with little water into a smooth paste, keep aside.
- In a non stick pan heat oil, add in cumin seeds and asafoetida, when cumin seeds starts to splutter add in the gravy mixture.
- Now add chopped onions, bell peppers, turmeric powder, red chilli powder, corainder powder, garam masala , salt and sugar. Add enough water as chana dal absorbs lot of water and we want to make sure the gravy does not get burnt.
- Cover and cook for 15 to 20 mins on medium heat or until the onions and bell peppers are cooked. Keep stirring in middle just to be sure that the gravy doesnt stick to the bottom of the pan. Add more water if required.
- Garnish with chopped cilantro and serve hot with paratha or rice.
Friday, April 17, 2009
- Mix grated veggies, green chillies and salt. Keep aside for few minutes.
- Strain the veggie mixture and remove all the water which was left out from veggies.
- Add in sweet corn, grated cheese and pepper, mix well.
- Make small round balls out of it. If the mixture is not sticking together, try adding in little cornflour, cornflour will act as binding agent for the fritters.
- Heat oil in a deep frying pan, fry them on medium heat, it will take 5-7 mins for each ball to get fried properly. If fried on high heat the inner part of the fritters may not be cooked properly.
- Serve them hot with tomato ketchup or hot and sweet sauce.
- Soak split green gram and urad al seperately in water over night or for 4-5 hours.
- Grind together green gram, urad dal, green chillies, ginger paste and salt along with little water into smooth paste.
- Add in chopped onions and bell peppers, mix well.
- Heat a non stick pan, drizzle little oil and spread the batter and event out using a spoon.
- Drizzle little oil on the sides of the chilla, cover and cook on both the sides for about 5-7 mins or until light brown in color.
- Serve hot with corainder chutney or tomato ketchup.
Wednesday, April 15, 2009
- Wash the rice and green gram together, keep it aside.
- In a pressure cooker, heat the oil add cumin seeds, elaichi, black peppers, cinnamon, dry red chillies, bay leaf, star anise, cloves and asafoetida.
- When cumin seeds start spluttering, add in peanuts and saute for about 2 mins.
- Now add in onions, turmeric powder, red chilli powder, garam masala and salt. Saute the mixture for about 5 mins.
- Add the rice and green gram along with 2 1/2 cups of water. Pressure cook on medium for about 3 to 4 whistles or until cooked.
- Garnish with cilantro and serve hot with curd.
The best part about this dish is that you can eat it just as it is without any side dish, its a whole meal in itself. I like mine with pickle and curd.
Variations: You can also add in some veggies like carrots, green peas cauliflower etc to give it a healthier touch.
Monday, April 13, 2009
Procedure for filling:
- In a large bowl mix potatoes, sweet corns, green chillies, corainder leaves, salt, sugar and lime juice. Mix well so as all the ingredients are blended well.
- Make small cutlets out of the mixture, if the mixture is too sticky add some cornflour to it.
- Roll the cutlets in some cornflour so that it does not stick to the pan while frying.
- Heat the oil in non stick pan, add in the cutlets and cook them on medium heat on both the sides until light brown in color.
- For frankies, heat the parathas or roti using little butter or ghee whichever you prefer, spread some corainder chutney on it, add chopped onions, chaat masala and red chilli powder. Place a cutlet in the middle and roll the sides of the roti tightly to make a wrap.
- Serve with corainder chutney or have it just like that...enjoy.
Tuesday, April 7, 2009
- Mix together wheat flour, salt and oil. Slowly add in warm water and knead into a soft dough. Cover and keep is aside for atleast half an hour.
- For the filling, heat oil in a non stick pan, add all the ingredients except spring onions.
- Cover the mixture and let it cook for around 5 to 7 mins, until bell pepers are partly cooked. Now add in the spring onions.
- Cover and cook again for another 5 mins. Remove from heat and cool it completely.
- For making parathas, make lemon sized ball, roll this dough using a rolling pin on floured surface to make a small circle of about 4 inch diameter.
- Place a spoonful of filling mixture in middle of the dough, fold in the sides and seal them together.
- Roll this dough again using flour into 1/2 cm thick rotis taking care that filling doesnt come out while rolling them.
- Cook the paratha on medium heat either using oil or ghee.
- Serve hot parathas with curd, pickle or raita.
Sunday, April 5, 2009
- Mix gram flour, semilona, salt, asafoetia and cumin seeds in a bowl.
- Add little water and make a smooth paste out of it, the consistency will be of dosa batter.
- Add finely cut spring onions, tomatoes, corainder leaves and green chillies. Keep it aside for 10 mins.
- Heat non stick pan , add 1 tsp of oil, spread the batter, cover and cook it for 5 to 10 mins on medium heat.
- Cook on both the sides until light brown.
- Serve hot with corainder chutney or tomato sauce.
- Variations - Use can also use grated carrots, cucumber, capsicum and cabbage.
Wednesday, April 1, 2009
- Preheat the oven for 15 mins at 190 degree C.
- Sieve all purpose flour, baking powder and coco powder together 3 times and keep it aside.
- Beat together eggs and sugar until it doubles in volume or until soft peaks form. This will take around 10 mins if using an electric beater.
- Add the vanilla essence and again beat for a min.
- Now gently fold in the dry ingredients and mix well, donot over beat.
- Grease 2 6inch round spring form pan and divide the batter equally in both the pans.
- Bake the cakes for around 35 to 40 mins at 190 degree C, until a tooth pick inserted comes out clean.
- Once done, remove the cakes and cool it completely.
To make Ganache:
- Heat the whipping cream in a pan, when it starts simmering turn off the heat and add the chocolate pieces.
- Stir continuosly until the chocolate melts.
- Once at room temperature the ganache will become thick.
Procedure for Icing the cake:
- Cut one small semi circle from one of the cake, keep aside.
- Slice both the cakes horizontally into 3 layes each.
- Join the bottom most layers of both cake on serving plate such that it resembles number eight, moisten both the layer with sugar syrup (You can prepare sugar syrup by dissolving 2 tbsp of sugar in half cup water, you can also add little vanilla essence for flavouring).
- Spread the ganache over it. You can also add in chocolate shavings in between the layers to give in more chocolate kick.
- Place the 2nd layer over it and repeat the process.
- Frost the sides and top of the cake with the remaining ganache.
- Decorate the sides of the cake with colorful chocolate sprinkles.
- I have used desicated coconut mixed with green food color for grass on the sides of the track as well as in the middle of the track.
- I have used plain buttercream icing to form the tracks. Add little green color to the butter cream icing to make a small tree out of it.
- Use MnMs to give a nice colorful border to the cake.
- Place the cars as shown.