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Navarathri 2014 recipes

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 muchThumbs-up.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...Drooling

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            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 powderConfused? 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 bestSmug.

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)

 

Apple Custard (eggless)

(updated picture)

Method:

  1. 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.
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  2. Boil the remaining milk in a heavy bottomed/non stick vessel.
  3. Add the custard powder dissolved in milk,slowly and stir well continuously.
  4. It will get thick immediately,so be careful.After few minutes,remove from heat and cool down.
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  5. Refrigerate it and at the time of serving,chop apples finely and add it to the cold custard..mix well and serve cold!
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  6. I topped with caramel syrup I had Batting Eyelashes.

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  • You can use fruits of your choice and mixed fruits too to make it colourful looking :)
  • The consistency can be varied by varying the measure of custard powder. I like mine bit thinner than usual,but the measure given in the recipe will bring the correct consistency of custard...

APPLE CUSTARD | EGGLESS CUSTARD

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Thursday, March 19, 2009

puliyogare recipe      

My version,I learnt from my mom...I have always been with her in kitchen and watched her making this for gazillion timesBatting Eyelashes. 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 partTongue.
For Puliyogare,we make pulikaichal in advance and can store for long time,say a week,even no need for refrigeration!!Drooling
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! Love Struck
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!Island with a palm tree
I dint took step wise picture that time,so excuse me...Winking

Everybody,including my friends liked very much ! So here's the recipe,of pulikaichal!
pulikachal-recipe

Puliyogare / tamarind rice recipe With Pulikaichal

Indian Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Makes: Enough for mixing 4 cups of rice

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:

  1. 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!!Cool)Keep aside.1-puli
  2. 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. 2-pulikaichal
  3. 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.3-pulikaichal
  4. 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.4-pulikaichal
  5. 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.5-pulikaichal
Notes:
  • Asafoetida and peanuts are main ingredients for enhancing the flavor of puliyogare. So don't avoid/ be stingy in adding.
  • Add sesame oil when mixing the rice,because it neutralizes the side effects of eating too much tamarind.
  • After mixing with rice give atleast half-an-hour standing time!
  • If you are carrying the rice for a long day trip,then never use your hands to touch the rice,always use a ladle.
  • You can add torn fresh curry leaves when you mix with rice, which will give extra flavour!

Warning:This puliyogare will be hot and not sweet like the puliyogare mix we get readymade!!
You can keep the pulikaichal for 15-20 days in fridge and use when ever you want,even stays good when kept out for a week. The tamarind rice even can be carried when you are in travel, it will keep good for long time.

puliyodharai recipe

I am very glad to send this pulikaichal recipe to Lakshmi's event Meals On Wheels...

TAMARIND RICE - PULIYOGARE / PULIYODHARAI RECIPE

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Sunday, March 15, 2009

Rava-idli-recipe              Sorry for disappearing just like that for some days from blogging!!I was out for a holiday trip Island with a palm treewith friendsSmile 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)

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