       |
Friday, March 27, 2009
This one is a very simple one,first I tasted in my Sis-in-law's place...we liked it very much
.If you are looking for any dessert thats very easy to make and yet tasty to impress the guests,try this,they sure will be satisfied...
There are custard powders available in stores...in various flavours,buy your's favorite and add your favorite fruit too(can add more than one kind of fruit,mixed) and enjoy a delightful dessert!
Don't you have custard powder
? You can substitute 2 tablespoons of cornflour,1/2 a pinch of food colour of your choice and 1/4 tsp of vanilla essence, for the given below recipe...essence is also your choice and can change it according to the fruit you use..
To my taste,I like apple the best
.
Ingredients:
| Apple | 1 no.chopped finely(skin peeled & de-seeded) |
| Milk | 500 ml (2 cups) |
| Custard powder | 2 tblsp |
| Sugar | 4-6 tblsp (adjust as per ur taste) |
| Elachi | if desired 1 powdered(I dint add) |
(updated picture)
Method:
- In a small bowl take the custard powder and add a 5 tblsp of milk from the 500 ml and dissolve it into a smooth liquid without any lumps.
- Boil the remaining milk in a heavy bottomed/non stick vessel.
- Add the custard powder dissolved in milk,slowly and stir well continuously.
- It will get thick immediately,so be careful.After few minutes,remove from heat and cool down.
- Refrigerate it and at the time of serving,chop apples finely and add it to the cold custard..mix well and serve cold!
- I topped with caramel syrup I had
.
|
APPLE CUSTARD | EGGLESS CUSTARD
This one is a very simple one,first I tasted in my Sis-in-law's place...we liked it very much.If you are looking for any dessert thats very easy to make and yet tasty to impress the guests,try this,they sure will be satisfied...
There are custard powders available in stores...in various flavours,buy your's favorite and add your favorite fruit too(can add more than one kind of fruit,mixed) and enjoy a delightful dessert!
Don't you have custard powder? You can substitute 2 tablespoons of cornflour,1/2 a pinch of food colour of your choice and 1/4 tsp of vanilla essence, for the given below recipe...essence is also your choice and can change it according to the fruit you use..
To my taste,I like apple the best.
Ingredients:
| Apple | 1 no.chopped finely(skin peeled & de-seeded) |
| Milk | 500 ml (2 cups) |
| Custard powder | 2 tblsp |
| Sugar | 4-6 tblsp (adjust as per ur taste) |
| Elachi | if desired 1 powdered(I dint add) |
(updated picture)
Method:
- In a small bowl take the custard powder and add a 5 tblsp of milk from the 500 ml and dissolve it into a smooth liquid without any lumps.
- Boil the remaining milk in a heavy bottomed/non stick vessel.
- Add the custard powder dissolved in milk,slowly and stir well continuously.
- It will get thick immediately,so be careful.After few minutes,remove from heat and cool down.
- Refrigerate it and at the time of serving,chop apples finely and add it to the cold custard..mix well and serve cold!
- I topped with caramel syrup I had .
|
Thursday, March 19, 2009
My version,I learnt from my mom...I have always been with her in kitchen and watched her making this for gazillion times. This is the perfect recipe that clicked to me...though I have tried many. I somehow don't like coriander seeds(smell) in the powder part
.
For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!
Whenever we go for a day's picnic,or we travel,my mom makes puliyogare and packs in banana leaf.And the moment we open for our lunch,it tastes heavenly!
A week back when we went to Phuket, even I made this pulikaichal and carried in a container and as we were staying in a villa,we were able to cook rice,so we made tamarind rice and carried for a trip within the Island!
I dint took step wise picture that time,so excuse me...
Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
Ingredients:
. This is the perfect recipe that clicked to me...though I have tried many. I somehow don't like coriander seeds(smell) in the powder part.For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!
Whenever we go for a day's picnic,or we travel,my mom makes puliyogare and packs in banana leaf.And the moment we open for our lunch,it tastes heavenly!
A week back when we went to Phuket, even I made this pulikaichal and carried in a container and as we were staying in a villa,we were able to cook rice,so we made tamarind rice and carried for a trip within the Island!
Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
Ingredients:
| Tamarind | 1 big lemon sized |
| Turmeric | 1/4 tsp |
| Asafetida | 1/4 tsp |
| Jaggery/sugar | 1/2 tsp |
| Salt,water | As needed |
| Curry leaves | 1 sprig |
| Peanuts | 1 fist full |
To Temper:
| Mustard | 1 tblsp |
| Red chillies | 10-15 |
| Urad dal | 4 tblsp |
| Channa dal | 3 tblsp |
| Asafetida | 1/2 tsp |
| Curry leaves | 2 sprigs |
| Sesame oil & cooking oil | 5 tblsp |
To Roast and grind:
| Channa dal | 2 tblsp |
| Red chillies | 4 nos |
| Fenugreek seeds/vendhayam | 3/4 tsp |
| Urad dal | 1 tsp |
| Pepper(optional) | 1 tsp |
Method:
- Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour or by your way of extraction. (My way is here: Usually if too much tamarind to extract means,its difficult for me ...so, I will pressure cook tamarind with little water,for a whistle and cool it down and after it cools down I add water,mash well with my hands and extract the juice using a strainer. All the pulp comes out with an ease leaving behind only the fibre part!!
)Keep aside.
- Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside.
- Heat a heavy bottomed vessel/Kadai with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Add enough water,it has to boil for long time so let the consistency be thin like rasam.
- After you boil for some 15-20 minutes,the volume gets reduced by half and at this stage,add jaggery and the roast&ground powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Now boil more time to get a thick paste and switch of the gas(takes less time after adding the powder,so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
- Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.
Notes:
|
I am very glad to send this pulikaichal recipe to Lakshmi's event Meals On Wheels...
I am desperately waiting for the round-up as it would be really useful for many people...A hearty thanks to her for organizing this event!
Technorati Tags: Puliyogare recipe,pulikaichal recipe,raks kitchen puliyogare,puliyodharai recipe,step by step,stepwise pictures for puliyodharai,spicy puliyogare,how to make puliyogare,how to make pulikaichal,how to make puliyodharai,how to make puli sadam,puliyogare mix,puliyogare at home,homemade
TAMARIND RICE - PULIYOGARE / PULIYODHARAI RECIPE
My version,I learnt from my mom...I have always been with her in kitchen and watched her making this for gazillion times. This is the perfect recipe that clicked to me...though I have tried many. I somehow don't like coriander seeds(smell) in the powder part.
For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!
Whenever we go for a day's picnic,or we travel,my mom makes puliyogare and packs in banana leaf.And the moment we open for our lunch,it tastes heavenly!
A week back when we went to Phuket, even I made this pulikaichal and carried in a container and as we were staying in a villa,we were able to cook rice,so we made tamarind rice and carried for a trip within the Island!
I dint took step wise picture that time,so excuse me...
Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
Ingredients:
. This is the perfect recipe that clicked to me...though I have tried many. I somehow don't like coriander seeds(smell) in the powder part.For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!
Whenever we go for a day's picnic,or we travel,my mom makes puliyogare and packs in banana leaf.And the moment we open for our lunch,it tastes heavenly!
A week back when we went to Phuket, even I made this pulikaichal and carried in a container and as we were staying in a villa,we were able to cook rice,so we made tamarind rice and carried for a trip within the Island!
Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
Ingredients:
| Tamarind | 1 big lemon sized |
| Turmeric | 1/4 tsp |
| Asafetida | 1/4 tsp |
| Jaggery/sugar | 1/2 tsp |
| Salt,water | As needed |
| Curry leaves | 1 sprig |
| Peanuts | 1 fist full |
To Temper:
| Mustard | 1 tblsp |
| Red chillies | 10-15 |
| Urad dal | 4 tblsp |
| Channa dal | 3 tblsp |
| Asafetida | 1/2 tsp |
| Curry leaves | 2 sprigs |
| Sesame oil & cooking oil | 5 tblsp |
To Roast and grind:
| Channa dal | 2 tblsp |
| Red chillies | 4 nos |
| Fenugreek seeds/vendhayam | 3/4 tsp |
| Urad dal | 1 tsp |
| Pepper(optional) | 1 tsp |
Method:
- Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour or by your way of extraction. (My way is here: Usually if too much tamarind to extract means,its difficult for me ...so, I will pressure cook tamarind with little water,for a whistle and cool it down and after it cools down I add water,mash well with my hands and extract the juice using a strainer. All the pulp comes out with an ease leaving behind only the fibre part!!)Keep aside.
- Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside.
- Heat a heavy bottomed vessel/Kadai with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Add enough water,it has to boil for long time so let the consistency be thin like rasam.
- After you boil for some 15-20 minutes,the volume gets reduced by half and at this stage,add jaggery and the roast&ground powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Now boil more time to get a thick paste and switch of the gas(takes less time after adding the powder,so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
- Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.
Notes:
|
I am very glad to send this pulikaichal recipe to Lakshmi's event Meals On Wheels...
I am desperately waiting for the round-up as it would be really useful for many people...A hearty thanks to her for organizing this event!
Technorati Tags: Puliyogare recipe,pulikaichal recipe,raks kitchen puliyogare,puliyodharai recipe,step by step,stepwise pictures for puliyodharai,spicy puliyogare,how to make puliyogare,how to make pulikaichal,how to make puliyodharai,how to make puli sadam,puliyogare mix,puliyogare at home,homemade
Sunday, March 15, 2009
Sorry for disappearing just like that for some days from blogging!!I was out for a holiday trip with friends
From now I think I would be able to be regular like before!
After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend S,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi!! Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...
with friends From now I think I would be able to be regular like before!After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend S,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi!! Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...
RAVA IDLI RECIPE (WITH ENO)
Sorry for disappearing just like that for some days from blogging!!I was out for a holiday trip with friends From now I think I would be able to be regular like before!
After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend S,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi!! Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...
with friends From now I think I would be able to be regular like before!After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend S,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi!! Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...
Subscribe to:
Posts (Atom)