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.

STRAWBERRY KESARI

STRAWBERRY KESARI


My friend Nammu's Son Shiva decorated her kesari with Strawberry which inspired me in trying strawberry kesari.... my try has given a good result...would like to share my yummy kesari with u all...and method of making is just like pineapple kesari and here it goes........

INGREDIENTS:

Semolina or Rava           - 1 cup

Ghee                               - 1 cup

Strawberry chopped       - 1 cup

Sugar                             - 1 cup

Cardamom powder        - 1/2 tsp

Raisins                           - 3 tbsp

Cashew nuts                  - 5 tbsp

Food color                      - pink

METHOD:

Heat a tsp of ghee and roast cashews  till golden brown then add raisins and let it bubble up remove and set aside.

Add a tsp of ghee and roast rava.set aside

Add the chopped strawberries in a same pan add 1 tbsp of  ghee and saute for 4 minutes or until the strawberries gets soften.

Boil water in a separate pan.Add a drop of pink color. 

Add the sauted strawberries to the boiling water. then

Add the roasted Rava to boiling water. Keep stirring while adding rawa to avoid lump.

When rava is cooked add sugar  and keep stirring continuously.

Add remaining ghee and keep stirring till the mixture comes together leaving the sides of the pan.

Now add the ghee fried cashews and raisins and switch off.

Grease a plate and level the kesari.

Cut it to desired shapes or can be had in cups too...

Yummy Tasty Strawberry Kesari is ready to taste...

SAGO AGAR AGAR

SAGO AGAR AGAR

SAGO AGAR AGAR

INGREDIENTS:

Agar Agar Powder       - 10 gm 

Sago                              - 70 gm 

Caster sugar                 - 200 gm 

Thick coconut milk      - 300 ml 

Water                            - 1 litre

Food color                    - as per wish


METHOD:

Cook sago until transparent. Wash drain and dry. 

Divide into 3 portions and color one portion with pink, one with blue and other portion with green. 

Cook agar agar with water and sugar. 

Add thick coconut milk at last. Don't allow to boil after adding coconut milk.

Divide  as 3 portions with same food color as sago. 

Add each colour sago into same portion. 

Pour first portion into a mold. When slightly harden, 

Pour second portion in. Let is set a little and followed by third portion. 

Do this until   all three portions  finished.

Keep refrigerated for an hr.

Remove from mould and serve.

Yummy and Tasty Sago Agar agar is ready to taste.

VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

INGREDIENTS:

Vazhakkai or Raw plantain    -  2

Besan or Gram flour               - 2 cups

Rice Flour                               - 2 tbsp 

Baking soda                             - 1/2 tsp 

Asafoetida                                - 1/2 tsp

Red Chili Powder                    - 2 tsp 


Turmeric powder                     - 1/2 tsp

Salt                                           - to taste

Water                                       - for thick batter

Oil                                            - for deep frying


METHOD:

Slice the raw bananas lengthwise long and thin slices. 

In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.

Add water to it little by little to make a thick batter.

Heat oil in a frying pan.

Dip the sliced plantain in the batter.

Make sure batter is coated well on all the sides.

Drop them into the oil and after 2 minutes gently turn them over.

Fry them till  golden brown.

Yummy Tasty Vazhakkai bajji is ready to taste.

Serve them with coconut chutney and hot ginger Tea.

CARROT KHEER

CARROT KHEER

CARROT KHEER

INGREDIENTS:

Carrot                      - 5

Milk                         - 1 cup

Evaporated milk      - 1/2 can 

Sugar                       - 1/2 cup 

Saffron                     - few strands

Cashews & Raisins  - 2 tbsp 

Ghee                         - 1 tbsp

METHOD:


Fry Cashews and raisins in a tsp of ghee and set aside.

Dissolve the saffron strands in a little bit of warm milk.

Peel the carrots and cut them into small slices.

Pressure cook the carrots with about 1 cup of milk until well cooked.

Once cooked  let it cool. 

Grind it to a smooth puree in blender. 

Take a heavy bottom pan.  

Add the ground puree and sugar and mix it well.

Now add the evaporated milk and let it to boil. 

Add the dissolved saffron strands and remove from flame.

Garnish with the nuts.

Serve cold.....

Yummy Carrot Kheer is ready to taste....

LAVA CAKE

LAVA CAKE

LAVA CAKE

INGREDIENTS:  
    
All Purpose flour      - 150 gms

Butter                        - 110 gms

Eggs                           - 3

Castor sugar              - 150 gms

Dark Chocolate         - 100 gms

Chocolate Powder     - 5 tbsp  

Vanilla essence          - 1 tsp

METHOD:

Preheat oven to 400 degree. 

Grease muffin tin.

Melt the chocolate and set aside.

Beat the butter and sugar on medium-high together for 4 minutes, until light and fluffy.

Add 1 egg at a time and add  all 3 eggs.

Add vanilla essence.

Switch mixer to lowest setting. Add the flour and Chocolate Powder and mix  well.

Add the melted chocolate and mix on low until thoroughly combined.

Fill each muffin tin almost to the top as this cakes will rise only very little. 

Bake for 10 minutes. 

The cakes will look done on top and will jiggle if you give the pan a light shake.

Remove from oven, let it set for 10 mins. 


Serve warm with vanilla  Ice-cream.

Yummy Lava cake is ready to taste.

When the cake is cut the lava oozes out and that the amazing part of this cake...

ZEBRA CAKE

ZEBRA CAKE

ZEBRA CAKE

INGREDIENTS:

All Purpose flour           - 250 gms

Caster sugar                   - 225 gms

Baking powder               - 1 tbsp 

Eggs                                - 4 

Butter                              - 100 gm

Whole milk                     - 200 ml 

Vegetable oil                   - 100 ml 

Vanilla extract                - 2 tsp 

Cocoa powder                - 2 tbsp 


METHOD:


Preheat the oven to 180C. Grease cake pan, 

Sieve the flour and baking powder together in a bowl.

Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale for 5 minutes.

With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice. 

Stir in the flour mixture, a quarter at a time.

Transfer 1/3 of the batter to another bowl and whisk in  cocoa powder.

Place 3 tbsp of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.

Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads.

Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.

Bake until the cake is set about 45 minutes. 

Insert a toothpick if it comes out clean then cake is baked well . 

Cool and serve.

ZEBRA CAKE

Yummy and Tasty Zebra Cake is ready taste...