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Vanilla mousse

>> Tuesday, August 31, 2010

mousse 1


Perfect dessert for any kind of parties.  Very simple to make & delicious to eat.  Vanilla mousse can be prepared overnight & served next day, needs no last minute touch.  Rich & creamy texture normally served with custard sauce.  Kids will enjoy this !!!!

Ingredients :
  1. Eggs - 3 nos
  2. Unsalted butter (melted) - 2 tbsp
  3. Vanilla essence - 2 tsp
  4. Heavy whipping cream - 1 cup
  5. Sugar - 1/2 cup
mousse 2

Direction to cook :

1.   Separate the egg yolk & whites.  Whisk the egg yolks, sugar & the melted butter.  Add vanilla essence & whisk.

2.   Whisk the heavy whipping cream till soft peaks adding 2 tbsp of sugar.  Keep aside.

3.   Whisk the egg whites till soft peaks adding 1 tbsp of sugar.  Keep aside.

4.   Now gently fold the whipped cream to the egg mixture.

5.   Finally, fold the beaten egg whites to the above mixture.  Pour the mousse in the serving bowl & refrigerate it.

mousse 3

Serve cool.

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Crispy Murukku

>> Friday, August 20, 2010

murukku2

Murukku is the most popular Indian savoury snacks.  Amma makes this along with other snacks & sweets for Deepavali.  Making murukku seemed to be very hard to me but once I made it along with my friends vidya, renuka & kirthiga  I couldn't believe how simple it is :)

Vidya (the day's chief chef) who started the idea of making the murrukku kneaded the dough while renuka dry roasted the rice flour.  Now, its the turn of kirthiga (yup! an expert in piping the pattern) made perfect rounds & finally renuka (really exemplary - blush even after frying 50 murukkus ) deep fried them.  Wondering !!! wht am I doing behind?  S, now the toughest part tasting it first, draining the excess oil & storing it in the airtight container.  Our first attempt, was super duper hit & the most importantly we had fun to the core.  It's amazing !!!

group photo
Kirthiga - Vidya - Renuka (left to right)

Ingredients :
  1. Rice flour  - 4 cups
  2. Urad dal flour (unroasted) - 1 cup
  3. Butter - 100 gms
  4. Asafoetida (Hing) - 1/2 tsp
  5. Sesame seeds - 1 tsp
  6. Cumin seeds - 1 tbsp
  7. Salt to taste
  8. Oil for deep frying
  9. Water for kneading
Direction to cook :

1.   Lightly roast the Urad flour & keep aside.

2.   Combine all the ingredients roasted Urad dal flour, hing, rice flour, butter, sesame seeds, cumin seeds & salt together.  Sprinkle some water little at a time & knead the dough.  Standing time - 10 mins.

3.   Meanwhile heat the oil on the medium flame.   Choose the pattern plate ( I used star pattern) & then fill the murukku mould with the dough.  Pipe out the patterns forming circle on a greased plastic sheet.

murukku 1

4.   Fry the murukku in the oil till golden brown in color & place them on a kitchen towel to drain the excess oil. 

5.   Allow them to cool.  Store it in the air tight container.

murukku 3

Serve.

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Channa Masala (Chole masala)

>> Monday, August 16, 2010

Channa masala is most popular street Indian food.  Each of us have our own version of cooking this spicy & hot curry.  I learnt this from my amma & I am sure it will taste simply delicious.  Chickpeas are pressure cooked first & then mixed with spicy masala.  This can be served with rotis, dosa & puris.  Any leftovers can be used for making chat with samosas or papadis.  Best way to serve the evening snacks little rich & protein.  

channa 3

Ingredients :
  1. Chickpeas - 1/2 cup (Soaked in water overnight)
  2. Oil - 1 tbsp
  3. Fennel seeds (saunf) - 1 tsp
  4. Onion - 1 large sized
  5. Potato - 1 no
  6. Tomatoes - 2 small sized
  7. Grated ginger - 1 tsp
  8. Green chillies - 2 nos
  9. Turmeric powder - 1/4 tsp
  10. Chilly powder - 1 tsp
  11. Corriander powder - 1 tsp
  12. Channa masala (I used MTR) - 2 tsp (to taste)
  13. A pinch of hing
  14. Dried Kasturi methi - 1 tsp
  15. Salt to taste
  16. Corriander leaves for garnishing

channa 2

Direction to cook :

1.   Pressure cook the soaked chickpeas in the salted water.  Keep aside.

2.   Heat oil in the pan, add fennel seeds & finely chopped onions.  Saute till tender.

3.   Add green chillies, cut potato, grated ginger, salt to taste & finely chopped riped tomatoes.  Saute it.

4.   Add a pinch of hing, turmeric powder, chilly powder, corriander powder & channa masala powder.  Cook till done.

5.   Add boiled chick peas & kasturi methi leaves.  Adjust the salt.

6.   Garnish it with corriander leaves.


channa 1

Serve with puris.

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Cucumber Raita

>> Wednesday, August 11, 2010

cucumber 1

This cool yoghurt salad is the perfect for hot & spicy food.  Especially, it taste delicious with biryanis.  Addition of raisins makes this raita more tasty from the regular method.  Amma makes this very often during the peak summer days.  Even now I try to add this in my regular menu during summer.  Very cool & refreshing salad perfect partner for hot Indian dishes.

Ingredients :
  1. Cucumber - 1 medium sized 
  2. Curd / yoghurt - 1 cup
  3. Salt to taste
  4. Raisins - 1 tbsp

cucumber 2


Direction to cook :

1.   Peel the skin & grate the cucumber.  Press the cucumber through a strainer to remove some of the water.

2.   Combine the other ingredients & refrigerate it.


cucumber 3

Serve cool.

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Vegetable pulav

>> Tuesday, August 3, 2010


My comfort dish & the best way of adding the vegetable intake in the daily routine.   Very quick & simple to make.  I use store bought coconut milk for this preparation, so I diluted the thick milk to thin consistency by adding little water to it.  Green chillies brings the spicy taste to the dish.  I like to serve it with raita &  kuruma.  Any kind of seasonal vegetables can be used for this dish.  It taste yum :)

Ingredients :

  1. Basmati Rice - 1 cup
  2. Oil - 1 tbsp
  3. Ghee - 1 tbsp
  4. Cinnamon stick - 1 no
  5. Cloves - 3 nos
  6. Cardamom - 2 no
  7. Bay leaf - 1 no
  8. Onion - 2 nos
  9. Green chillies - 4 to 5 nos
  10. Mint leaves - 1/4 cup
  11. Corriander leaves - 1/4 cup
  12. Ginger garlic paste - 1 tbsp
  13. Vegetables (Carrot, beans, cauliflower, potato, green peas) - 1/2 cup
  14. Salt to taste
  15. Coconut milk - 11/2 cup
  16. Lemon juice - 1 tbsp
  17. Cashewnuts (roasted) for garnishing

Direction to cook :

1.   Heat 1 tbsp of ghee & roast the basmati rice slightly.  Keep aside.

2.   Heat oil in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, bay leaf, green chillies & chopped onions.  Saute till tender.

3.    Add ginger garlic paste, mint leaves & corriander leaves.

4.    Add chopped vegetables & salt to taste.  Cook till tender.

5.   Add  coconut milk, lemon juice & the basmati rice.  Cook till done.

6.   Garnish with roasted cashewnuts.


Serve with raita.

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