Coconut Boli

Ingredients:

Grated Coconut – 1 cup
Jaggery – 2 cups
Cardamom – 1/2 tsp
Maida – 1 cup
Turmeric – a pinch
Salt – a pinch
Water – little
Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Mix coconut and jaggery and fry them in ghee to thicken.
3.Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(like chappathi)

Coconut boli is ready.

Thai Iced Coffee

A very smooth recipe for an iced chai coffee.The spiciness of chai isn't only for tea,you know.It's a simple blend that won't take you forever to put together.Spice up your coffee today.


Ingredients:


2 tsp cardomom,ground

4 tbs sugar

4 tbs heavy cream

1 tsp almond extract



Preparation:


Use your favorite brewing method to make 4 cups of coffee,mixing the ground cardamom in with the grounds first.Add sugar and almond to the hot coffee, and mix until dissolved.Let cool.Half-fill 4 glasses with crushed ice,then fill up with coffee.Add a spoonful of cream to each, just before serving.

Iced Cafe au Lait

A simple iced coffee recipe,heavy on the milk.A quick iced coffee recipe is very handy in the summer.No reason to go without your coffee just because the heat is up.


Ingredients:


2 1/4 cups coffee,cold

2 cups milk

2 cups crushed ice



Preparation:


Blend all ingredients until frothy.

Serve over ice.

Sauda Over Ice

You can't go wrong sticking with the basics.It's just espresso over ice,with enough sweetened milk to mellow it out.


Ingredients(serves one):

2 shots espresso
2 tbs condensed milk,sweetened
Ice cubes


Preparation:

Add espresso and condensed milk to cocktail shaker,with enough ice to fill it up.Shake the espresso mixture vigorously to make it frothy and serve immediately.

Ginger Lemonade

Fresh ginger gives traditional lemonade a new flavour.Be careful though, the ginger is a very potent ingredient.Ginger lemonade goes well with a summer lunch of Asian cusinie.


Ingredients:

4 cups lemon juice
4 quarts water
3 cups sugar
14 slices of fresh ginger


Preparation:


Put water,sugar and ginger root together in a saucepan and heat until boiling.Remove from heat and stir in 4 cups of lemon juice(fresh or bottled).Let it sit and cool for about 20 minutes or so,then remove the ginger root pieces.Chill your ginger lemonade before serving.


Sliced ginger will make strong lemonade,but if you really like the ginger taste,you could chop into smaller pieces for more flavour.Just make sure to strain your lemonade well before serving.

Classic Lemonade

Lemons,sugar and water.The most simple lemonade recipe, and yet so refreshing.Your drinks don't have to be complicated to be refreshing.Make up a jug today, and relax on the patio.


Ingredients:

6 lemons
6 cups cold water
1 cup sugar


Preparation:

Juice your lemons,and you should get about 1 cup of fresh lemon juice.You can use bottled if you must, but the flavor won't be as crisp.In a large pitcher, mix lemon juice,water and sugar.Stir lemonade well and serve over ice,with a lemon slice or two to garnish.

Vanilla Cake

(cake image without icing)


Cake ingredients:

2/3 cup all purpose flour
or
(2/3 cup corn starch,2/3 cup potato starch)if available

1/2 teaspoon baking soda
1 teaspoon guar gum
2 teaspoons baking powder
Pinch of salt
1 tablespoon anise extract
1 egg
3/4 cup milk
2/3 cup sugar
3 tablespoons oil



Icing ingredients:

1/2 stick of butter
3 cups of powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Directions:

1. Use a mixer to beat butter, powdered sugar, milk, and vanilla extract to make the icing. Cool icing in the refrigerator.

2. Preheat oven to 350 degrees. Spray a baking pan with shortening

3. Sift together sugar, all purpose flour or (corn starch and potato starch)
in mixing bowl. Add in the following ingredients in listed order and mix with a flat, flexible blade : baking soda, guar gum, baking powder, salt, anise extract, egg, milk, sugar and oil.

4. Once the ingredients have been mixed and softened, scrape the mixture into a round baking pan and bake for 25 minutes, until the cake is golden and a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a serving plate.

5. Spread icing evenly over cake.



Note:

Replace all purpose flour with corn starch & potato starch to give Gluten-Free Vanilla Cake


About Gaur gam:



Guar Gum is a white to yellowish white powder and is nearly odorless.

The most common used of Guar gum is its use as thickening agent or thickener. The thickening agent provides body, increase stability, and improve suspending action.

Thickening agents are most often as food additives. Thickeners are frequently based on polysaccharides (starches or vegetable gums) or proteins.

Policy

Disclosure Policy

This policy is valid from 29 August 2009

This blog is a personal blog written and edited by me. For questions about this blog, please contact me.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.

The owner(s) of this blog is not compensated to provide opinion on products, services, websites and various other topics. The views and opinions expressed on this blog are purely the blog owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider.

This blog does contain content which might present a conflict of interest. This content will always be identified.

Basanthi Sweet

Ingredients:

Cashew Nuts - 25 gm
Almonds - 50 gm
Pistachio Nuts -40 gm
Pistachio Nuts(sliced)- 10 gm
Milk - 1 litre
Sugar - 1/2 kg
Yellow Food Color - 1 drop
Cardamom powder - 1/2 tsp
Saffron - a pinch


Instructions:

Soak Cashew nuts,almonds,pista nuts in water for 4 hours.
Boil milk in a pan over medium heat.
Grind cashew,almond,pista paste.Add the paste to milk.
Stir the milk constantly and cook for 15 minutes.
Add sugar then add food colour.
Add saffron and cardomom powder.
Remove from heat.
Mix with sliced pistachio nuts.
Allow it to cool.Serve it.

Kuzhalappam

Delicious kerala snack kuzhalappam

Ingredients:

Sifted rice flour - 1 kg
Sugar - 1/2 kg
Coconut - 1
Small onion (shallots) - 1 cup
Garlic - 1/4 cup
Cumin - 1 tsp
Cardamom - 5
Sesame seeds -1/4 cup
Salt to taste
Refined coconut oil to fry - 1 kg


Instructions:

Extract coconut milk
Roast rice flour well.
Grind onions, cumin ,garlic together. Add salt.
Mix flour with the above paste.Add sesame seeds and cumin seeds.
When still hot ,add coconut milk mixture to form a finely stiff dough
Mix and knead well. Roll into small balls and paste two ends together, looking like a long cylinder.
Fry in hot oil till crisp.
Wrap in paper towels.
Cool and put into airtight tins.

Mint-Coriander Chutney

Ingredients:

Coriander - 2 cups
Mint - 1 cup
Red chillies - 6
Chopped onion - 1
Peeled and grated ginger - 1/2"
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Sunflower oil - 1 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp


Instructions:

In a pan heat the oil & add red chillies,onion, ginger,coarsely chop coriander, mint and fry for a minute.Add little salt,sugar.Finally add lime juice.Add enough water grind it to make a coarse paste.

Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. It may be refrigerated and used within 24 hours.

Tamarind Chutney

Ingredients:

Water - 2 cups
Tamarind paste-1/2 cup
Sugar - 2 tablespoons


Instructions:

In a saucepan combine the water, tamarind paste (without seeds) and sugar.
Bring to boil over moderate heat.
Reduce the heat to moderately low and simmer until the liquid has reduced by half, about 20 minutes.
Strain the tamarind juice & serve it.

Note:
This chutney can be refrigerated for up to 4 days.

Papdi Chaat

Ingredients:

All-purpose flour - 250 gms
Ghee or oil - 4 tbsp
Ajwan seeds(tymol seeds) - 1/4 tsp.
Chopped boiled tiny pieces potatoes - 5
Boiled,mashed chickpeas - 1 cup
sprinkle with salt to taste)
Chopped onions - 2
Chopped tomatoes - 2
Fine sev (gram flour vermicilli) - 2cups
Red chilli powder - 2 tsps
Salt - 3 tsps
Cumin seeds powder - 2 tbsps
Chopped coriander leaves - 1 cup
Beaten Fresh yoghurt - 2 cups
Tamarind Chutney - 1 cup
Mint-Corainder Chutney - 2 tbsp.
Vegetable or Sunflower oil to deep fry

Instructions:

For Papdi:

Mix all-purpose flour, ajwain seeds, ghee and salt. Add enough water and knead into soft dough. Cover and leave for 30 minutes. Divide the dough into small portions.

Roll out each portion of the dough with the help of some dry flour, roll into large thin rounds. Prick all over with fork. Cut out small rounds from it with a cutter. Fry them in hot oil until golden brown and crispy. Drain on paper towel.

Store in an airtight container when cool.


To serve:

First set up all ingredients - Papdis, toppings and chutneys within easy reach. Dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.
Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

Chicken 65 Recipe

Ingredients:


2 pounds skinless boneless chicken breast (cubed)
2 egg whites
2 tbsp. red chilli powder
1/2 teaspoon black pepper powder
2 tablespoons corn flour
2 tablespoons refined wheat flour or all purpose flour
Salt to taste
1 cup buttermilk
1 onion (3/4 chopped large; 1/4 ringlets)
1 green pepper (chopped large)
5 green chillies (cut in strips)
1 tbsp. ginger/garlic paste
3/4 cup chopped fresh corriander leaves
1/4 teaspoon (bright orange food coloring)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
Oil for deep frying



Instructions:


Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt to taste. Set aside for 30 minutes.

At the end of half an hour, in a deep bowl, mix all the following thoroughly:
the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil in a pan(enough to deep fry marinated chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.

In frying pan, add 2 tbsp oil, when it is hot, saute ginger/garlic paste, chopped onions, green peppers, green chillies and and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.

After two or three minutes raise the heat to medium and cook until the butter milk
mixture comes to a boil.Now add the chicken pieces and stir.

Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.

Remove the skillet from heat and add lemon juice,corriander leaves. Stir well. Serve with white rice,naan or parathas.

Pal Paniyaram

Pal Paniyaram is one of the famous South Indian Dishes.


Ingredients:


Urad Dal - 1 cup

Raw Rice - 1 cup

Coconut - 1

Sugar - As per ur need

Cardamom - 4

Oil to fry

Salt a pinch




Instructions:


Soak urad dal and rice for about 1/2 an hour.

Grind to make paste.Add little salt.

Extract coconut milk ,add cardamom and sugar.

Take the paste with round spoon,to make small round balls.

Heat oil, put balls slowly in low flame.Don't heat too much.

Add them to the coconut milk.Soak it for 10 minutes.

Mix well and serve.

Moong Dhal Laddu

Maavu urundai is a type of laddu. Made out of Pasi paruppu(Moong Dhal) or roast gram powder with sugar and ghee.This is very easy to make and good for health.


Ingredients:

1/2 kg Moong dhal powder
or
roast gram(Buna channa) powder

1/2 kg powdered sugar

1/4 kg Ghee (increase or decrease accordingly)

1/4 tsp Elachi powder (optional)

Roasted cashew nuts - 100 gms



Instructions:

Roast moong dhal in a pan with out oil. until they turns golden brown.keep aside n let them cool.Grind moong dhal in to fine powder and sieve it.
(or)
Take roastgram(buna channa)powder (no need to roast seperately).

Grind sugar into powder.

In a bowl add powdered sugar,add elachi powder and moong dhal powder (or)roasted gram powder.

Heat 1/4 kg of ghee.Add ghee to the moong dhal powder and sugar powder little by little and mix everything well.

Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult u can touch ghee or oil in ur hand n try making balls.

Make soft balls out of it and store it in air tight container.You can use it for one month.

Maavu urundai is ready to taste.

Mutton Cutlet or Fish Cutlet Recipe

Ingredients:

Small Mutton pieces
or King Fish - 100 gm
Big Onion - 2
Green chillies - 6
Turmeric powder - 1/4 teaspn
White yolk taken from 2 eggs
Salt- 1 teaspn
Oil - 3 tbspn
Small amount of Garam Masala powder(Elaichi,cloves, cinnamon sticks)
Bread crumb as reqd.(or) Roasted gram(Buna channa)powder - 100 gm


Instuctions:

Heat oil in a pan.Add garam masala powder,onion,green chillies.

Add mutton or fish,spray with small amt. of water then add turmeric powder,salt. Allow it boil for few minutes. Don't boil too much.Allow it to cool.Then grind in mixie without water.

Take the meat mixture of required quantity to make into shape of cutlet - either round or triangular, about 1/4 in thick and make eight cutlets. Dip into the white of the egg and then into the bread crumb (or) in a roasted gram powder and press with both hands on all side one by one.

Heat oil for deep frying. Ensure that the oil is very hot and deep fry the cutlets one at a time.

Serve hot garnished with sliced onions.

Note:

Replace mutton with vegetables like carrot,potato,green peas for vegetable cutlet.

Fruit Salad

Ingredients:

FOR THE SAUCE

2 tablespoons Fresh lime juice
2 tablespoons Sugar

FOR THE SALAD:

1 cup Pineapple cut into 1" chunks
1 Mango cut into 1" chunks
1 Papaya cut into 1" chunks
1 Kiwifruit cut into 1/2" chunks
1/2 cup strawberries cut into 1/2"chunks
1 cup brown grapes


Instructions:

To make the sauce:

Combine the lime juice and sugar in small bowl and stir until the sugar is dissolved.

To complete the salad:

Combine all the fruit in a medium bowl. Add the sauce. Refrigerate in a covered container for at least 2 or up to 8 hours. Serve.

Mushroom Rice

Serves: 4
Cooking time (approx.): 1 hour
Style: North Indian Vegetarian (Kashmiri)

Ingredients:

2 cup(s) long grain rice (called Basmati rice in India) washed
4 cups water
2 cup(s) dried mushrooms (kanegach) soaked in water for some time
1 teaspoon(s) cumin seeds
4 medium onions chopped
4 cloves
2 green chilli(es) chopped
2 bay leaves
1"stick cinnamon
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger grated
2 tablespoon(s) butter or ghee (clarified butter)
salt to taste
a few strands of saffron soaked in a few drops of warm water to garnish


Method:

Soak the washed rice in the water for about 30 minutes. Soak the dried mushrooms also separately in some water for the same amount of time as the rice. Drain the mushrooms and pat dry.

Heat butter / ghee (clarified butter) in a large heavy bottomed vessel and fry the mushrooms on medium heat till they slightly change color. Drain and keep aside. In the same hot pan add the cumin seeds and let them splutter.

Now add the cloves, cinnamon and bay leaves. Fry briefly. Add the chopped green chilli(es), turmeric powder, grated ginger and chopped onions. Saute on medium / low heat for about 4 minutes or till the onions are light brown in color.

Add the rice along with the water in which it was soaked, fried mushrooms and salt. Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.
Garnish with saffron.

Suggestion: Great way to use left-over rice.

Serve hot immediately with: Bottle Gourd Yakhni (Al Yakhin) or any other curries / dals of your choice.

Red Kidney Beans Curry

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Instructions:

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.

Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.

TIPS:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.