RIPPLE CHEESE CAKE

RIPPLE CHEESE CAKE 

RIPPLE CHEESE CAKE

INGREDIENTS:

Cream cheese                - 2 cups

Butter                            - 1 tbsp

Eggs                              - 3

Sugar                             - 3/4 cup

Vanilla   Essence           - 2 tsp

Lemon Juice                  - 1 tsp

Cracker or Pie Crust     - 250 gms

Cocoa Powder               - 1/2 cup

Choco button                - for decor


METHOD:

Preheat oven to 180°C.

Grease a tart tin.

Powder the cracker if you are using cracker in the bowl and blend with butter until the mixture resembles wet sand.

Place the mixture in the tart tin and press firmly over the base and sides of the tin.

Bake in the oven for 10-12 mins. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl beat until smooth with electric blender.

Add the eggs, one at a time, beating well between each addition.

Divide the mixture into two.

Take a cup of batter and  mix cocoa.Now

Pour the first or the vanilla batter which we reserved first into the pie crust.Then

knife the cocoa mixture into the pie cutting through the batter, without mixing it.

Then, using the tip of a spoon, swirl the two mixtures to create a ripple effect.

Bake for 20-25 minutes.

Cool and serve.

RIPPLE CHEESE CAKE

Yummy and Tasty Cheese cake is ready to taste...

GINGER CHUTNEY

GINGER CHUTNEY

GINGER CHUTNEY

INGREDIENTS:

Bengal Gram                         - 2 tbsp

Onion                                     - 1 

Ginger                                    - 1/4 cup

Red chillies                            - 5  

Green chilli                           - 1 

Tomato                                  - 2 

Curry Leaves                         - 1 tsp

Mustard seeds                       - 1/2 tsp

Split black gram                   - 1/2 tsp

Salt                                       - to taste

Asafoetida                            - a pinch

Oil                                        - 2 tsp

Water                                   - 1/2 cup


METHOD:

Take a frying pan..

Add 2 tsp of oil

Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.

Add chopped ginger, onion, green chilli and saute for 2 minutes.

Add chopped tomato, curry leaves and saute for a minute.

Add salt, asafoetida and grind together after it becomes cool.

Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]

I too avoided tempering..

Can have this chutney without tempering also...

Pour the grinded chutney in a kadai, add some water and bring to boil.

Keep it in slow flame for 2 minutes.

Serve Hot with Idli and Dosa.

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU

INGREDIENTS:

Wheat flour                      - 3 cups

Ghee                                   - 1 cup

Powdered sugar               - 1 1/2 cups

Almonds chopped            - 1/4 cup

Cashew nuts chopped      - 1/4 cup

Cardamom powder          - 1 tsp

Raisins                                 - 1/4 cup


METHOD:

Add 1 tsp of ghee and roast cashew nut, almonds and Raisins separately till golden brown and remove heat.

Heat ghee in a kadai, add wheat flour and  roast till it turns golden brown  10 mins. transfer it to a large bowl.

Add roasted items  to wheat flour bowl. 

Mix powdered sugar  and wait till it reaches to room temperature.

Roll into even sized laddus.

Simple and tasty Wheat laddu or Pinnie ladoo ready to taste. 

Store it in a airtight container.

KERALA UNNI APPAM

KERALA UNNI APPAM

UNNI APPAM

Ingredients:

Mashed Bananas        - 2

Rice flour                    - 1 cup

All purpose flour        - 1/2 cup

Chopped Coconut       - 5 tbsp

Jaggery                        - 1/2 cup

Cardamom Powder     - 1 tsp

Salt                              - 1 pinch

Oil                               - for frying   
    
Ghee                           - 1 tbsp

Method:

Add 1 tbsp of ghee and fry finely chopped coconut and set aside.

Add a cup of water to jaggery.

Heat to dissolve it.Strain and set aside.

Mix rice and all purpose flour together.

In room temperature add it to  rice and all purpose flour mixture.

Add also the fried chopped coconut, cardamom powder and a pinch of salt.

Add in the mashed bananas.

Now mix together to get a batter. 

Consistency should be like idli batter.

Now heat a kuli paniyaram chatty.

Add 1 tsp oil  to each cup, and add half level with the batter.

When it is cooked, flip over and cook the other side. 

Remove when both the sides turn golden brown.

Yummy Unni Appam is ready to taste.

PUDINA THOKKU

PUDINA THOKKU

PUDINA THOKKU

INGREDIENTS:

Mint Leaves                          - 1 bunch

Green Chillies                       - 3 

Ginger                                   - 1/2 inch 

Salt                                       - to taste

Tamarind                             - lemon size

Mustard Seeds                      - 1 tsp

Urad Dal                               - 1 tsp

Dry Chillies                           - 3

Asafoetida Powder                - 1/4 tsp

Gingelly Oil                          - 6 tbsp



Method:

Take a frying pan heat a tbsp of  oil.


Add mint leaves, green chillies, tamarind, ginger and salt.

Saute for a 5 min and grind coarsely  and keep aside....mint leaves can be left out from grinding if prefered. its optional..

Heat the remaining oil in a pan.

Temper with  dry chilli, urad dal, mustard seeds and asafoetida powder.

Add the  ground pudina and mix well.

Remove  from heat to cool.

Store in a glass jar like pickle.

Serve with rice.

CHOCOLATE MACARONS

CHOCOLATE MACARONS

Making Macarons at home was my dream .... initially I had some failure in getting the perfect shape..... one of my friend taught me the consistency which helped to reach the perfect shape and taste.... Consistency in the main factor for Macarons if  missed then the shells will lose their shapes........

CHOCOLATE MACARONS

INGREDIENTS FOR FILL MACARONS:

Cream Cheese Frosting

Powdered Sugar         - 1  cup

Unsalted Butter          - 5 tbsp

Cream Cheese            - 8 tbsp

Salt                             - a pinch 

METHOD FOR CREAM CHEESE FROSTING:

Add together butter, cream cheese and salt in a large mixer bowl  

Beat it until light and fluffy. 

Gradually add powdered sugar slowly and beat just until smooth.

Once done set aside.

INGREDIENTS FOR MACARONS:

Large Egg Whites      - 5

Caster Sugar             - 70gm 

Icing Sugar               - 300 gm

Almond Powder        - 100 gm

Cocoa Powder          - 30 gm

       

Salt                           - a pinch

METHOD FOR MACARONS:

Preheat the oven to 160 degrees C

Add egg whites and caster sugar in a bowl and mix with electric mixer.

Beat until stiff and glossy....

Turn the bowl upside down  the fluffy batter should not  fall out....  this method of  checking  the consistency will be perfect for good shaped Macarons.

While the egg whites are whisked sift the almond powder, cocoa powder and icing sugar slowly. 

Once it is ready transfer half the batter to pastry bag. 

Slide circles on baking sheet. Hold piping bag vertically and pipe batter in circles.  repeat with remaining batter. 

SHELLS BEFORE BAKING

Bake for 20 to 25 minutes.

Place the shells on wire racks and cool completely before removing.

ASSEMBLING MACARONS:

When ready to assemble, add the filling mixture to a piping bag with a round tip and fill with frosting. 

Pipe about a tablespoon of frosting on the bottom side of half the macaron we call it as shells before assembling,  sandwich with remaining shells. 

Store in an airtight container in the refrigerator for a day. 

Bring to room temperature before serving.