Thursday, January 27, 2011

Tiramisu cake

If anybody visits Mangalore , there is no way they go back without having an ice cream at Ideal ice cream parlor here. They got some really amazing drool worthy ice creams and we almost go there every weekend, like every other Mangalorean! There is this real awesome ice cream you get there named Tiramisu! My sister's all time favorite. It is basically chocolate ice cream with the Tiramisu cake and choc chips!  I wanted to try making the cake and I got this recipe from my friend Ayesha which i tried out for my younger bro's birthday! It was a huge hit at our place! :) Thanks Ayesha! :)

Preparation Time : 30-40 minutes
Cooking Time : 20-30 minutes
Sponge cake , 6 inch - 1
Vanilla Custard powder - 4 Tsp
Milk - 1/2 Cup
Sugar - 6 tsp
Instant coffee powder - 1 tbsp
curd - 4 tbsp
Whipped cream - 3 tbsp

1. Slice the cake horizontally into three slices.

2. Mix custard powder in a little cold milk. Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken.

3. Add sugar and stir till it dissolves. Set aside to cool.

4. Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix. Set aside to cool.Add hung curd to the cooled custard and mix. Add the whipped cream and mix well.

5. Place the base slice of the cake in a glass bowl. Pour some of the coffee decoction over it and let it soak well. Spread some of the custard mixture all over it.

6. Soak the remaining cake slices in the remaining coffee decoction. Place another cake slice over the one in the bowl and spread some of the custard mixture all over it. Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake.

7. Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu. Keep it in the refrigerator to set for at least one and a half hour.

Serve Chilled!! :)

Friday, January 21, 2011

Tandoori Paneer Tikka

This is one of the super easy and quick vegan side dish one can prepare. Srivalli of Spice your life had shared this wonderful recipe and i couldnt wait to try it! Thank you so much Srivalli for sharing this, we all really loved it! :) The smoky aroma which came out of it was truly mesmerizing! Truly Tandoor! ;)

The recipe below is the same like how Srivalli had explained!

For marinade:
Paneer - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1/2 tsp
Cumin Powder / Jeera - 1/2 tsp
Corn Flour - 2 tbsp
Chili powder - 1 tsp
Curds/ Yogurt - 1 cup, hung
Salt to taste
Oil - 2 tsp

For Garnish:
Capsicum - 1
Tomatoes - 1
Onions - 2

1. Mix the Paneer cubes along with Onion, Capsicum, Tomato pieces with the marinade and keep it aside for 15 mins. 

2. Arrange the Tomato Cubes, Onion, Capsicum in between the Paneer Cubes on the skewer.

3. Light up your stove, and take it right over it.

4. Pour drops of oil over the Paneer. When the oil comes in contact with the masala and the flame you get that smoky effect and taste as how it is made in a Tandoori Oven.

5.Turn over all sides to make sure the chunks get equally burnt and cooked on all sides.

6. Once done on all sides, Tikkas are ready to serve!

Enjoy with Roti or Rice with a nice gravy!


Thursday, January 20, 2011

Domestic Tips!! WE NEED THESE!!!

Sometimes we have these silly day-to-day issues which we want to get RID of! We either want things to get done quickly or we want a solution to a domestic problem! I managed to few of such issues and their solutions which really came in handy for me and i wanted to share with everybody. Do check these out, who knows its gonna end some of your daily woes ;)
* Ants Problem

Ants hate cucumbers. Keep the skin of cucumbers near the place or ant hole.
* To get pure and clean ice

Boil water first before freezing.

* To make the mirror shine

Clean with spirit.

* To remove chewing gum from clothes

Keep the cloth in the freezer for an hour.

* To whiten white clothes

Soak white clothes in hot water with a slice of lemon for 10 minutes.

* To give a shine to hair

Add one teaspoon of vinegar to hair, then wash hair.

* To get maximum juice out of lemons

Soak lemons in hot water for one hour, and then juice them.

* To avoid smell of cabbage while cooking

Keep a piece of bread on the cabbage in the vessel while cooking.

* To rid the smell of fish from your hands

Wash your hands with a little apple vinegar.

* To avoid tears while cutting onions

Chew gum.

* To boil potatoes quickly:

Skin one potato from one side only before boiling.

* To boil eggs quickly

Add salt to the water and boil.

* To remove ink from clothes

Put toothpaste on the ink spots generously and let it dry completely, then wash.

* To skin sweet potatoes quickly

Soak in cold water immediately after boiling.

* To get rid of mice or rats

Sprinkle black pepper in places where you find mice or rats. They will run away.
Are you ready to handle your problems now?  ;)

Saturday, January 15, 2011

Khandvi - Indian cooking challenge

My first challenge in the Indian Cooking Challenge - Khandvi , a snack belonging to Gujarat. I was super excited when i mailed the moderator of ICC , i.e Srivalli about my interest to join the challenge. And my excitement grew further when i got to know this month's challenge - Khandvi. Why? Because it is a snack from the place where my hubby and in-laws belong! Me being a South Indian got married to a guy basically from Gujarat and so i need to adjust/adapt to North Indian traditions, cultures and FOOD! Since i haven't actually stayed with my in-laws till now, i was not able to learn Gujarati dishes. But this challenge has come at a perfect time, when i am about to leave to New York to join my hubby and in-laws and will complete my one year of marital bliss! :) Insha'Allah! 

I am sooo waiting to learn recipes from my mom-in-law and I can tell her,  i now know a Gujarati dish, At least ONE! ;)

From Anupama Krishnamurthy's Mitho Limdo

For the batter:

Besan / Gram flour - 1 cup
Salt as per taste
Turmeric ¼ tsp
1 cup water
1 cup Yoghurt
Oil - 1 tbsp
Red chili powder - 1/4 tsp
1 green chili + ½ inch of grated ginger; both made into a very fine paste

For Tempering

Oil - 3 tbsp
Mustard seeds - 2 tsp
Asafetida / Hing - 1/2 tsp
Red Chili Powder - ½ tsp
Sesame seeds - 1 tsp

For garnish

Coconut, grated or dry coconut powder  - 1.5 table spoon
Finely chopped Coriander - 2 table spoons

1. Mix the batter ingredients and blend to get a lump less batter

2. In a non-stick fry pan,  add 1 tbsp oil. Add the batter and cook on medium-low flame stirring constantly. You will see the batter coagulating, but keep stirring the batter with the back of a spatula or ladle to keep the batter smooth. This step will take about 10 minutes.

3. When the batter is ready after 10 minutes, pour 2 ladleful batter on the surface and spread the batter in a circular fashion as if you are making dosa. You will have to press the back of the ladle firmly on the surface to get thin and even strips. Do this for the rest of the batter.

4. Cut strips with a knife  Roll the strips and arrange neatly in a serving dish.

5. Heat 3 table spoons oil and do a tempering of mustard seeds, sesame seeds and hing. Take it off the stove and add 1/4 tea spoon red chili powder. With a tea spoon, spread the tempering over the khandvis making sure each khandvi gets a nice coating. 

Garnish with coconut and coriander leaves and enjoy the snack! :)

Friday, January 14, 2011

Chatpata Cabbage Fritters

It was a quiet evening yesterday at home. Everybody was just so lazy and no one was in a mood to do anything exciting. All were either sleeping or just lying down here and there :p I was online and when it was time for Namaaz, i did my ablution and did my prayers. Once done, i thought lemme make some quick snack which will lift everyone's mood. Something hot and delicious. I found a nice cabbage in my fridge and i knew what i was going to make! Since i wanted to make it super quick , i.e before others wake up, i asked my Granny to grate the cabbage while i made the mixture. Within minutes the cabbage fritters were ready and yes! Everyone really enjoyed it, so much so that our tummies were full and we couldn't have dinner too! LOL!

Cabbage - 2 cups (grated)
Gram flour - 1 cup
Chat masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Cumin seeds - 1 tsp
Roasted Coriander seeds - 1/2 tsp (Pounded)
Asafoetida - pinch
Salt to taste

1. In a bowl, mix gram flour with sufficient water to make a nice paste ( not-thick-nor-thin)

2. Add in chat masala, red chilli powder, cumin seeds, coriander seeds and salt and asafoetida.

3. Heat oil in a wok/ kadai and once its well heated, take a little of the grated cabbage and coat it with the gram flour mixture.

4. Now fry the gram flour mixture coated cabbage into the hot oil and fry them in batches.

Serve it hot with tomato sauce and a chutney of your choice! It seriously tastes yum! ;)

Monday, January 10, 2011

Pepper Chicken Fry

Pepper Chicken Fry - Trust me its REAL REAL yummy!! We all at home LOOOOOOVE this! We can gobble up as many roti's or plates of rice if this is on the menu. ;) My Ammi makes this so deliciously well and now i make it too! :D

Chicken - 1 kg
Pepper Paste/ Masala -  3 tbsp
Tomato -2 chopped
Onion - 2 chopped
Cinnamon - 1 stick
Cloves -2
Salt to taste

1. Wash and cut the chicken into desired pieces.

2. Add the pepper masala to the chicken pieces along with onion, tomato, salt, cinnamon and cloves. Mix well and cook till its done.

3. IF there is excess water. allow it to evaporate by keeping it on low flame.

4. Heat oil in a pan and fry the chicken pieces. Garnish it with chopped coriander leaves and sprinkle some lemon juice over it.

Enjoy it with Roti or serve as a side dish with rice. :)

Sending this to Any One can Cook event hosted by Taste of Pearl city


Pepper Paste/ Masala

This masala is used for making yummy chicken dishes as well as for making gravy/ khurma.


Roasted Peppercorns - Fistful
Roasted Coriander Seeds -Fistful
Turmeric/ haldi powder - 2 tsp
Roasted whole Red chilli- 4
Ginger - 1''
Garlic - 8 cloves

Grind all the ingredients together till smooth.


Sunday, January 9, 2011

Fish Curry

Fish curry - My Ammi Abba's Favorite :) A Not-so-favorite dish of mine- Simply because i don't eat fish! :p But as far as i can cook and serve others, am happy ;) I now know that my in-laws love fish curry too, so this is one dish i had to learn ! So here i am :) It is preferable to cook this curry in a clay pot. It tastes much better - That's what everybody says :)

Fish - Bangda ( Mackerel) - 3 big cut into 3 pieces each, If Sardines use12 fishes
Coconut - 1
Roasted Whole Red chilli - 8
Turmeric / Haldi powder - 1/4 tsp
Roasted Whole Coriander - 1/2 tsp
Onion - 1
Garlic - 4 cloves
Tamarind - small ball
Roasted Cumin seeds/Zeera - 1/4 tsp
Roasted Fenugreek seeds/ Methi - 1/4 tsp
Salt to taste
Tomato - 1
Slit Green chilli - 4
Ginger - 1''
Curry or Coriander Leaves - 2 tsp

1. Grind coconut along with Turmeric powder, Coriander seeds and whole red chilli.

2. Once its getting into a fine paste, add tamarind, Zeera, Methi, garlic, onion and grind till smooth paste.

3. Remove the batter/masala adding water to form a not-thick-not-thin consistency and transfer it into a bowl.

4. Mix the batter real well and add salt and allow it to boil with the lid closed. Make sure you keep checking it in intervals so that it does not spill over.

5. Once it starts boiling, add Green chillies, ginger, tomato and onion and give it a boil.

OPTIONAL : Add chopped Ladies finger or Brinjal at this stage.

6. After the first boil, add the fish pieces and allow it to boil till the fish is cooked. Depending upon the type of fish, the cooking time would vary. Please see to it that the gravy is not too thick nor too thin.

7. Once its done, add in curry leaves or coriander leaves.

Enjoy with rice , dosa along with a veggie side dish! :)


Friday, January 7, 2011

Beef Khurma/ curry

Friday calls for special meals every week at our place. Main dish is either Biryani or Pulao, accompanied with beef/ mutton gravy and chicken fry. Sometimes its just Pulao, Daal and chicken Fry - Everybody's favorite! Today my Ammi was out for a meeting at my sis's school and it went on for more time than expected. As expected, she was worried about lunch preparations and that too it was a Friday! I soo knew my Ammi would definitly be thinking about this, so i went to the kitchen, decided the menu and got cooking, without giving her a call. I decided on Pulao, Beef curry and Chicken 65! And when my Ammi called me up to say she would be late and that i should prepare something, i cool-ly sed 'Ammi, You just come and eat ;) Lunch is ready!! LOL!

The happiness on my Ammi's face - Priceless! :)

Beef Khurma/ Curry
Beef - 500 gms
Onion - 7-8
Tomato - 5
Potato- 2
Cloves - 2
Green Peas- 1/2 cup
Cinnamon stick - 1
Salt to taste
Green chilli paste - 2 tbsp
Coconut - 1
Coriander Leaves - 1 bunch

Method :
1. Wash and cut the beef in desired pieces.

2. Heat oil in a pan and saute onions till brown. Add tomatoes and mix well till oil starts coming on the sides.

3. Add cloves and cinnamon.

4. Add the beef pieces, potato cubes, green peas, salt to taste and green chilli paste along with 2 cups of water and mix well. Pressure cook it till its done.

5. Meanwhile, Grate the coconut and grind it. Extract the coconut milk from it using a strainer.

6. Once the beef is well cooked, add this coconut milk to it and boil it for around 5 minutes.

9. Add the chopped coriander leaves and serve hot!

Sending this to Anyone can cook event hosted by Taste of Pearl city


Wednesday, January 5, 2011

Desi Pizza

My blog is two months old today :)

Few days back we were all in a mood to have some nice snack in the evening and i got thinking of what we should make. Somehow we came across a pizza ad on tv and we soo wanted to eat a pizza! But no one was in a mood to go out. So we thought lets make a pizza at home! It takes time!! And all of us were very hungry. So i thought ki chalo lets make something easy, quick  and yummy!  We had bread at home and that was it! See what it turned out into! ;) Y*U*M*M*Y in the T*U*M*M*Y!

White bread slices - 8 slices
Sesame seeds (til), toasted - 1/2 cup
Corn Kernels, boiled and crushed - 1 cup
Potatoes, boiled and grated - 3 medium
Green capsicum, seeded and chopped - 1 medium
Onion , chopped - 1 medium
Garlic, chopped - 4-6 cloves
Green chillies, seeded and chopped - 2-3
Fresh coriander leaves, chopped - 1 tbsp
Ginger, chopped - 1''
White pepper powder - 1/2 tsp
Soy sauce - 1/2 tbsp
Salt - to taste
Cornflour/ corn starch- 1/2 cup
Oil - to deep fry

1.Cut the bread slices into squares or just cut the sides of the bread. 

2. Take potatoes in a bowl.

3. Add green capsicum, onion, garlic, green chillies, coriander leaves, ginger, crushed corn, white pepper powder, soya sauce and salt and mix well. 

4. Spread the mixture on each bread square generously. 

5. Sprinkle some sesame seeds over the potato mixture and press gently. 

6. Lightly roll in cornflour. Heat sufficient oil in a kadai and deep fry the bread slices till golden. 

7.Drain and place them on an absorbent paper. Serve hot. 

It was seriously delicious. And yeah the name Desi Pizza, was given by my brother ;) He LOVED it too much. And as i am writing this post, my sis comes to me and says 'Didi, Please make this tomorrow'! ;)

I take it as a compliment! :D


Monday, January 3, 2011

Thank You! :)

My first event at Chef Naaz - The Mistress of Spices came to an end with the end of 2010. I am glad that my love for trifles has grown deeper, thanks to the entries which i got for my Trifle Event .

I want to thank my blogger friends who sent me their gorgeous trifle entries and all those who sent in their good wishes. As a token of my appreciation, please do take this participation certificate from me.

I would love to pass it on to the following bloggers who sent me their entries and made my event delicious! ;) You can see the round up of the event below :) Enjoy!

1. Nithya from 4th Sense Cooking- Triple Trifle

2. Reshmi from Rasoi the kitchen- Banana Trifle

4. Ramya from Hot from my oven - Chocolate Cherry Trifle


5. Aipi from US Masala - Cherry Trifle

6. Prathima from Prats Corner - Fruit Trifle

7. Tamanna from Dazzling Kitchen - Strawberry Lemon curd Trifle

8. Veena from Veg Junction - Black Forest Trifle

Thanks to you Friends, i have now learnt 10 Trifle recipes!! :D :D I shall try all of them soon and post them on my blog! :)


Saturday, January 1, 2011

Qubani ka Meetha / Apricot compote

Qubani - This name reminds us of Hyderabad ALWAYS! Hyderabadis are known for their love for sweets. No Hyderabadi meal can ever be complete without the finishing touch of 'meetha' (sweet). One of the hot favourites is the `Qubani Ka Meetha`. This sweet Temptation is served at most Hyderabadi restaurants. This dessert can be served with fresh cream, custard or even vanilla ice-cream which will be appreciated by all palates. This dessert is an essential part of any wedding feast in the city. The best part is that this recipe can be easily made at home too.

My Ammi learnt this from one of my aunt and she makes it just like how a hyderabadi would make it to perfection. We make it usually on Eid and my neighbors and cousins just wait for us to serve this every single time!! Yesterday we had a party at home for one of my cousin who loves this sweet, so we made it for her and this time i made it! ;) And it tasted awesome like always! It is simple yet a rich sweet dish which will definitely be loved by all :)

The soaked seeds on the right and when it is de-seeded on the left

Dried whole Apricots - 200 gms
Sugar - 1 cup ( You can add more as per your taste buds)
Fresh cream - 100 ml

1.Wash and soak the dried apricots overnight with surplus water so that the water covers them by about 2-3 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside.

2. Put the slit apricots into a large thick bottom pan with the soaking liquid. Let it cook on medium heat for about 45 minutes or until the apricots are cooked very well. Keep stirring in between. Add more hot boiling water if needed.

3. Meanwhile, crack open the apricots kernels and soak the badam/ nuts in a cup of water to loosen their skin.

4. Once the apricots are cooked real well and the consistency is fairly thick, add sugar and keep stirring for sometime.

5. Taste for sugar and add in more if needed or else just switch off the heat and allow it to cool.

6. Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.

7. Garnish with the badam/nuts and serve it chilled topped with fresh thick cream, custard or a generous dollop of vanilla ice cream.

This is an instant hit whenever it is made, so do try it out! I am sure every one will keep asking for more ;)

Sending this to Any one can cook -Series 10 hosted by Taste of Pearl City

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