Art in Almond flavoured 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

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

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.

Serve warm.

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More Kuzhambu

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

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.

Serve with rice.

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Chickpeas Sundal

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

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.

Ready to serve.

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