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Basundi

>> Sunday, May 30, 2010


Basundi is my DH favourite sweet.  He likes to have this as a dessert after his meal.  Sometimes, I like to serve it in earthenware pots.  Any kind of nuts can be used & it taste simply delicious.  This needs to be cooked on low flame & it takes little longer time.  Perfect dessert to host the prepared guest.

Ingredients :
  1. Milk - 1 litre
  2. Sugar - 1/2 cup
  3. Cardamom powder - 1/4 tsp
  4. Saffron (optional) - a pinch
  5. Nuts (almonds / cashewnuts / pista) - 1/4 cup

Direction to cook :

1.   Bring the milk to boil in a non-stick pan & simmer it till it get reduced to half.

2.   Add sugar & cook for some more time till it gets thickened.

3.   Add cardamom powder, saffron & switch off the flame.  

4.   Allow it to cool.  Garnish it with the chopped nuts.


Serve chilled. 

Sending this post to the event "Sizzling Summer contest" hosted by Spicy tasty.




MY AWARD TIME

Maya & lakshmi of Yummy o Yummy tagged me this award where in I need to post my favourite pic.  Thanks a lot,  U made my day :)  

 
My little prince


Thank you again & I would like to share this with Priya,  PranisKitchen,   Nitha,   Sushma Mallya   &    Suja Sugathan.

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Kaju Katli

>> Tuesday, May 25, 2010


This is my first attempt of making this delicious kaju katli.  It was 100% perfect & just tasted like store bought sweet.  Even cardamom powder instead of saffron for unique flavour.   Very simple & quick indian sweet yet delicious.

Ingredients :

  1. Cashewnuts - 1 cup
  2. Sugar - 3/4 cups
  3. A pinch of saffron (optional)
  4. Water - 1/4 cup
  5. Ghee - 1 tsp
  6. Silver leaves (optional) - for decorating


Direction to cook :

1.   Grind the cashewnuts to powder form.

2.   In a heavy bottomed pan, combine the sugar & water.  Allow it to boil till you get one-string consistency.  Add saffron at this time (optional).

3.   At this point, add the cashew powder, ghee & keep stirring until you get the soft dough.  

4.   Grease the plate & spread the dough.  Spread the dough using rolling pin to the desired thickness.

5.   Finally, spread the silver leaves & cut them in the desired shape. 


Serve.

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Taro root fry

>> Wednesday, May 19, 2010


This tiny giant vegetable taste good when it is stir fried.  Whenever, I make moor kuzhambu this kind of side dishes will make the entire menu more tasty & yummy.  Addition of tamarind pulp is optional.  Very simple & easy to make yet taste superb.

Ingredients :
  1. Tara Root - 6 medium sized
  2. Oil - 1 tbsp
  3. Red chillies - 4 nos
  4. Curry leaves - 1 tbsp
  5. Turmeric powder - 1/4 tsp
  6. Chilly powder - 3/4 tsp
  7. Corriander powder - 1 tsp
  8. Dry mango powder - 1/2 tsp
  9. Salt to taste



Direction to cook :

1.   Heat oil in the pan, add red chillies & curry leaves.  Add chopped taro root & stir fry them on medium flame.

2.   Add salt & cook till tender.  

3.   Add corriander powder, turmeric powder, chilly powder & dry mango powder.  Stir fry them till golden brown & crunchy.


Serve with rice.

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Pineapple kesari

>> Monday, May 17, 2010


Pineapple kesari is most popular & easy to make indian sweets.  Perfect dessert for kids & hosting surprise guests.  Addition of pineapple & essence gives more flavour & taste to the sweet.  Its my all time favourite.  Sometimes i make this even without the  pineapple chunks, yet it taste great.   

Ingredients :

  1. Rava / sooji / semolina - 1/2 cup
  2. Sugar - 3/4 cup (or 1/2 cup)
  3. Ghee - 2 tbsp
  4. Nuts (Cashewnuts, raisins, almonds) - 1/4 cup
  5. Pineapple essence - 1/2 tsp
  6. Chopped pineapple (either fresh or canned) - 2 tbsp
  7. Cardamom powder - a pinch (optional)
  8. Water - 1 1/2 cups

Direction to cook :

1.   Heat ghee in the frying pan, add the nuts & roast the rava till light golden brown in color.

2.   Add sugar & continue roasting for 2 more mins.  

3.   Meanwhile, warm the water & add it to the roasted rava.  Add pineapple essence & chopped pineapples.  Cover & cook till done.

4.  Finally, add cardamon powder.  Sprinkle some nuts & serve.


Enjoy :)

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Fried fish in hot & spicy masala

>> Thursday, May 13, 2010


Fish fry is my all time favourite side dish with sambar rice.  Sometimes, it becomes my main course as well.  I cant resist myself from tasting it immediately once cooked.  Any kind of fish can be used for this preparation.   Proportion of black peppercorns & chilly powder is adjusted according to the taste.  I like hot & spicy dishes.  And this is the perfect dish during my stressed weekdays.  Trust me it taste simply superb :)
.
Ingredients :
  1. Sankara meen (Red snapper fish) - 6 slices
  2. Onion - 4 nos
  3. Curry leaves - hanful
  4. Black peppercorns - 1 tsp
  5. Turmeric powder - 1/2 tsp
  6. Red chilly powder - 1 tsp (as per ur taste)
  7. Tamarind pulp (thick) - 1 tsp
  8. Salt to taste
  9. Oil for frying
  10. Finely chopped corriander leaves for garnishing
Direction to cook :

1.   Grind the onions, curry leaves, black peppercorns & salt together to smooth paste.

2.   Add tamarind pulp, red chilly powder & turmeric powder to the ground onion paste.

3.   Clean & marinate the sliced fishes in the onion mixture for atleast one hour. 

4.   Heat the pan & shallow fry the fishes on low flame on all sides.

5.   Sprinkle some corriander leaves before serving.


Serve with rice. 

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Carrot Cake

>> Monday, May 3, 2010



Carrot cake is healthy & perfect for kids.  Best way to eat the vegetables  !!!  It even has walnuts which is the good source of calcium.   I like to have this with a cup of tea.  It is incredibly dense, moist & flavourful.  Perfect for birthday parties too.  It taste awesome.

Ingredients :
  1. Grated carrot - 3 cups
  2. All purpose flour  - 2 cups
  3. Refined oil - 1 cup
  4. Sugar - 1 1/2 cups
  5. Cashewnut (or) Walnut - 1 cup (toss in flour)
  6. Baking powder - 1 tsp
  7. Baking soda - 1 tsp
  8. Cinnamon powder - 1 tsp
  9. Vanilla essence - 1 tsp
  10. Eggs - 3 nos

Direction to bake :

1.   Sift flour, cinnamon powder, baking powder & baking soda together.  

2.   Beat eggs well.  Add all other ingredients one by one and beat thoroughly.

3.   Fold the dry ingredients into the wet ingredients.  Pour into a greased tin and bake for 1 hour at 180 C till brown on top.


Serve with custard or cream.

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