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Art in Almond flavoured marzipan

>> Tuesday, September 28, 2010

marzipan


Most of my special occasions never pass without baking a cake.  Some frostings with small decorations is enough to make the cake very unique. 

Ingredients :
  1. Powdered almonds - 1/4 cup
  2. Milk powder - 1/4 cup
  3. Icing sugar - 1/2 cup
  4. Almond essence - 2 drops 
  5. A little egg white or condensed milk to mix
Direction to mix :


Combine the first 4 ingredients and add enough condensed milk (or egg white) to make a soft dough.


Have Fun !!

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Eggplant fritters

>> Monday, September 20, 2010

eggplant 1

Best dish to prepare when ur mind is totally blank as "what to cook for the day?".  Very easy to make but taste simply delicious with simple dal curry too.  I tried both shallow & deep fried version, but it taste best when deep fried.  Very heavy & 100% no for those in diet.   

Ingredients :
  1. Eggplant (thinly sliced) - 1 no
  2. Ginger garlic paste - 1 tsp
  3. Turmeric powder - 1/2 tsp
  4. Chilly powder - 1 tsp (to taste)
  5. Salt to taste
  6. Beaten egg - 1 no
  7. Bread crumbs - 1 cup
  8. Oil for deep frying

egg plant 2

Method :

1.   Marinate the eggplant pieces in gingergarlic paste, turmeric powder, chilly powder & salt for 1 hr.

2.   Heat oil in the frying pan,  dip the marinated eggplant pieces in the beaten egg first & then in the bread crumbs.  Deep fry them in the oil till crispy & golden brown in either sides.


eggplant 3

Serve warm.

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More Kuzhambu

>> Tuesday, September 14, 2010

kuzhambu 3

Most comfortable dish & easy to make best served with rice.  It taste simply delicious.  I  serve this curry with potato methi fry & pickle.  This can be prepared with or without vegetables.  Ladies finger & yam is most commonly used vegetables for this preparation.  Thick & creamy in hot spicy powder garnished with Indian seasonings makes this curry a signature dish in my house. 

Ingredients :
  1. Oil - 1 tbsp
  2. Mustard seeds - 1 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. A pinch of hing
  5. Curry leaves - 1 tbsp
  6. Red chillies - 2 nos
  7. Curd (preferably buttermilk) - 2 cup
  8. Turmeric powder - 1/2 tsp
  9. Vegetables (ladies finger / yam) - 1/4 cup
  10. Salt to taste
  11. Corriander leaves for garnishing
To grind :
  1. Green chillies - 2 nos
  2. Grated coconut - 2 tbsp
  3. Corriander seeds - 1 tbsp
  4. Roasted gram dal (potukadalai) -  1tsp
  5. Toor dal - 2 tbsp (soaked in water for atleast 1 hr)
  6. Cumin seeds - 1/2 tsp
  7. Salt to taste
kuzhambu 2

Directions to Cook :

1.   Mix the grounded paste to the curd.  Keep aside.

2.   Heat oil in the pan, add mustard seeds, fenugreek seeds, hing, curry leaves, red chillies, turmeric powder & vegetables.  Saute till vegetables are cooked.

3.   Pour the curd mixture & stir continuously.  Add salt to taste.

4.   Cook till the kuzhambu is thick in consistency.  Garnish it with corriander leaves.

kuzhambu 1

Serve with rice.

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Chickpeas Sundal

>> Sunday, September 5, 2010

sundal 3


Different varieties of sundals are normally prepared during navarathiri season.  Any kind of bean seeds can be used though chickpeas is most commonly preferred.  Very rich in protein, fiber & perfect for hungry kids returning from school.  I like to add some cut raw mangos during the season.  It taste simply delicious!!!

Ingredients :
  1. Chick peas - 1 cup
  2. Turmeric powder - 1/4 tsp
  3. Ghee - 1 tbsp (or oil)
  4. Mustard seeds - 1 tsp
  5. Urad dal - 1/2 tsp
  6. A pinch of hing
  7. Cumin seeds - 1/2 tsp
  8. Curry leaves - 1 tbsp
  9. Red chillies - 4 to 5 nos
  10. Onion - 1/2 no
  11. Chilly powder - 1/4 tsp (optional)
  12. Coconut (cut into tiny pieces) - 1/4 cup
  13. Salt to taste
sundal 2

Direction to Cook :

1.   Wash & soak the chick peas, overnight.  Pressure cook the soaked chick peas in the salted water till done.

2.   Heat ghee/oil in the pan, add mustard seeds, urad dal, hing, cumin seeds, curry leaves, red chillies and finely chopped onion.  Saute till tender.

3.   Add turmeric powder & chilly powder.  Saute for 2 more mins.

4.   Drain the water from the cooked chick peas & add it to the onion mixture.

5.   Finally, add the coconut pieces.  Stir for 3 more mins on medium flame.  Adjust the salt.

sundal 1

Ready to serve.

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