Saturday, 29 December 2012

Plum Cake

This is an essential cake made in each and every catholic household during Christmas. This cake is rich and has a fruity and nutty flavour and one just can't stop eating a single slice. The cake needs some advance preparation as the fruits have to be marinated in rum. Traditionally the fruits and nuts are marinated for nearly a month but I marinated them only for a week and still the result was awesome.

Ingredients :

50 gm.........................dry raisins
50 gm .........................seedless black currants
50 gm.........................seedless prunes
50gm ..........................seedless plums
50 gm..........................tutty fruity
50gm............................seedless dates
50 gm..........................cashews
50 gm .........................walnuts
5 tbsp.........................Rum ( Old Monk )
50 gm .........................Fine Rawa ( semolina )
200 gm .......................Maida (All purpose flour)
2 tsp.............................( clove, cinnamon , nutmeg powder)
1/2 cup..........................sugar ( to make caremelised water)
280 gm .......................Amul butter
225 gm .......................Sugar
6 ..................................eggs
2 tbsp.........................baking powder.




Method :






             One week prior to making the cake, cut plums , prunes , cashews and walnuts to smaller pieces .
              Mix all the dry fruits and nuts and marinate them in the rum, and keep them in a glass bowl.
                       Everyday stir the fruits and nuts for rum to be evenly absorbed.





                      On the day of preparing cake take 6 eggs and separate the yolks and whites.
                                Now in a big bowl take 280 gm butter at room temparature .
                                   Powder the sugar and add it to butter and mix well.
 Now go on adding 1 yolk and 1 spoon rawa at a time and go on beating well till all yolks and rawa is over.
                                         Add 1 tbsp baking powder and mix well.
Beat the 6 egg whites till very stiff and add to the above , mix well and let the mixture rest for 4 to 5 hours.





                                Now heat a heavy bottom pan and add the 1/2 cup sugar.
                                 Keep on stirring , after some time it will start melting.
            When it becomes dark brown in colour go on adding 1/2 cup water to make caremel water.
                                                        Keep this water aside and let it cool.
   After five hours to the above kept mixture of rawa and eggs add maida little at time mixing well each time.
                                Add  the clove , cinnamon and nutmeg powder and mix well.
                                                       Add the caremelised sugar water.
                     Add remaining 1 tbsp baking powder and in the end add marinated fruits and nuts.






                                                   Bake for 15 to 20 minutes in the microwave.
                                                                Cut in desired shape.



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Brown Butter Pulav

This simple to make yet rich pulav goes well with almost all the dishes . It gives out a lovely fragrance of butter and is a hit during get togethers and parties.


Ingredients :

3 to 4 tbsp.....................Ghee
2 tbsp....................Butter ( I use Amul)
2 cups .................Basmati rice
2 inch.....................Cinnamon
2...........................Cardamoms
3 to 4...................Cloves
1/2 tsp.................Cumin
1/2 tsp..................Pepper
1tbsp.....................Raisins (Kishmish)
1tbsp......................Cashews (Kaju)
1 ........................Onion very thinly sliced
1 ..........................Lemon
2tsp........................Sugar
Salt



Method :

Wash the rice well and drain all the water .
Spread this rice on a plate to dry.
Heat the ghee and fry Cashews till golden and raisins till they puff up separately.
Remove and keep them aside.
In the same ghee fry the onion slices till brown and crisp and keep them aside too.
Then in the same ghee add all the spices and add rice and stir fry well.
All the grains should be well coated with ghee.
Add sugar , salt and garam masala and again stir fry for 5 minutes.
Add the juice of one lemon.
Add 5 cups of hot water and let the pulav cook .
When almost cooked add the butter on top and cook till done.
Decorate the pulav with fried onions, cashews and raisins .
Serve with a simple daal or with any gravy vegetable of your choice.

Note :

1) Always semi dry the rice after washing it . This helps in preventing the rice grains from sticking .
2 ) Adding lemon juice while cooking pulav too prevents the grain from sticking.
3 ) Sprinkle the sliced onion with salt and after 10 minutes squeeze out all the water from the onions.
     Then sprinkle onions with cornflour ( just 1 tsp ) and fry . This will help in making the onion crisp in less
     time and will absorb lesser ghee too.

Thursday, 27 December 2012

Lasniche Lonche (Garlic Pickle )

This easy to make and tasty pickle will surely make your mouth water every time to open the bottle.
It tastes great with rotis , parathas and  even daal rice or curd rice


Ingredients :

1 cup...................Garlic flakes
1/4 cup..................sesame oil
1 to  ....................lemon
2 n 1/2  tsp.....................mustard seeds
1 tsp......................fenugreek seeds
1n 1/2 tbsp.............chilly powder
1 tsp........................asefoetida (hing powder)
1tbsp......................salt




Method :

Heat 1tsp oil and add 2 tsp mustard and fenugreek seeds.
Stir fry them till they splutter and become golden.
Remove and when still warm crush them in a crusher.
Remove the skin of the garlic flakes .
Cut them into two if the flakes are big .
Heat the remaining oil and add remaining 1/2 tsp mustard and let it splutter.
Remove it from gas and when still hot add hing and let the oil cool.
Now add the crushed powder, cooled oil , salt and chilly powder to the garlic and mix well.
Add the juice of one  lemon.
Put the pickle in a glass bottle and keep it in sun for two days.
Now it is ready to eat.

This entry goes to :

ep-series-garlic-or-turmeric @ spicenflavors

innovative-recipes-2013 @ lemonkurry






Wednesday, 26 December 2012

Baby Corn Lollypops

These simple yet delicous lollypops are an instant hit and you have to make them in large quantities as they get vanished too soon.


Ingredients :

4 to 5 .........................boiled and mashed potatoes
1/2 cup......................finely cut onions
1/2 cup.......................grated carrots
1/2 cup.......................finely chopped capsicum
1/2 cup.........................boiled and crushed green peas
2 tsp.............................garlic paste
1tsp.............................chilly powder
1tsp...............................garam masala
2 tbsp.............................rice flour
2 tbsp.............................cornflour
1 packet .....................baby corn
salt
oil to deep fry









Method :

Add all the above ingredients except baby corns and mix well .
If too sticky add more rice flour or cornflour.
Then make as many balls as many baby corns you have.
Take each ball and wrap it around the baby corn in the shape of a lolly pop.
Heat oil and deep fry them.
Serve them with sauce or chutney.
Don't bother to serve them hot as they will anyway vanish before becoming cold !!!!!



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christmas-food-fair-event


-grand-festive-feasts @ Jagruti's space




















Tuesday, 25 December 2012

Herbal Mukhwas

This herbal mukhwas is as tasty as it is healthy. It can be made in minutes and can be had daily after meals. This aids digestion and also keeps your cholesterol under check. So munch on this healthy mukhwas without any guilt.

Ingredients :

2 tbsp......................Flaxseeds ( Alshi )
2 tbsp......................Sesame ( til seeds)
2tbsp.....................Ajwain (Owa)
2 tbsp...................Fennel seeds (badishep)
1 tsp...............Jyeshtamadh powder
1tsp...............Dry ginger powder ( Sunth )
1tbsp................Crushed and powdered sugar
Salt


Method :

Dry roast each seeds one by one separately.
When still warm add Jyeshtamadh and Sunth powder.
When cold mix sugar and salt as per the liking.

Sunday, 23 December 2012

Vegetable - Au - Gratin (baked vegetables)

I usually love baked dishes . Just the thought of a hot and fresh baked dish with bread or soup takes me to a very happy state of mind . This baked dish is very delicious and when combined with garlic bread is just divine. You can add any vegetables of your choice in this dish. As I didn't get a french garlic loaf I converted my simple bread in a garlic falvoured one. See the recipe here

Sending this entry to :



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show me your hits  guest hosted by arusuvai-kurippu

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  riappyayan - healthy-baking






Ingredient :

1 cup.............. cauliflower florets
1 cup..............capsicum chopped
1/2 cup ..............fresh corn
1/2 cup ............fresh green peas
2 tbsp...............butter (home made loni or makhan)
1tbsp................pepper powder
2......................Cheese cubes grated
salt
sugar
1 cup ................white sauce ( see the recipe here )
2 eggs








Method :

Heat butter and stir fry cauliflower, corn , peas till half cooked.
Add capsicums , salt , sugar and pepper powder.
Remove from fire when capsicums are still crispy.
Beat the yolks of 2 eggs and mix in the white sauce.
Add this sauce to the vegetables .
Whisk the whites of 2 eggs till almost stiff and add this also to the vegetables .
Mix very gently.
Grease a baking dish with butter and pour this egg vegetable mixture in it.
Top with grated cheese and bake at 180 degrees  till the top is golden brown and crisp.
This takes about 20 to 25 minutes.
Serve it hot with Garlic Bread ( See the recipe here)













White sauce

This sauce is a base for innumerable dishes and is very simple to make. I love this sauce as it makes any dish richer and smoother . This sauce can be made in advance and it stays good for 3 to 4 days in the fridge, thus you can make this sauce in advance and save some time during parties. But if you have time in your hands the fresh made sauce is any time better. In a hurry I simply forgot to click the pictures so I am only giving the recipe. Will try to upload the picture when I prepare the sauce next time.


Ingredients :

2 tbsp...................makhan ( home made butter)
2 tbsp....................maida ( all purpose flour)
1 tsp......................pepper powder
1 cup .....................milk
1 cube.....................cheese
1 tsp.......................sugar
Salt




Method :

Heat the butter and add maida in it.
Stir it on low flame till it gives out nice aroma.
Very slowly add milk and go on stirring continuously.
When thick add grated cheese cube,sugar , salt and pepper powder.
The texture of the sauce should be very smooth like a custard.
If not blend it with a blender when still hot.

Garlic Bread

Usually At most of the malls you get a readymade french garlic loaf  and usually we use to buy the same one. But last week when I decided to prepare the baked vegetable dish and was not able to buy the garlic loaf I decided to turn my simple slice bread into the garlic flavoured one. The result was very yummy and though I missed the crunchiness of the french loaf , the crispy yet soft texture of garlic slice bread was a delicious experience.


Ingredients :

1 packet.......................Slice bread ( I Used Britannia)
1 small bowl ..................Butter ( I Used Amul)
2 tbsp...............................finely chopped fresh coriander leaves
2 tbsp..............................garlic paste






Method :

Mix the butter well with coriander and garlic paste.
Apply this butter to all the slices .
Wrap the slices in the aluminium foil.
Microwave it for 5 minutes .
Your very own fresh garlice bread is ready to eat.
You can serve it with any baked dish or a hot soup.

Thursday, 13 December 2012

Kakdi Thalipit

Thalipits are regularly  made for breakfast  in Maharashtrian households. These Kakdi  thalipits that I am posting today are though a konkani speciality. They are usually  made with Tavshe ( big dark green cucumbers) and can also be made with regular cucumber but the taste won't be same. These delicious thalipits are had with ghee or home made butter and any chutney.

Ingredients :

2 cups........................peeled and grated cucumber (Tavshe)
1 cup.......................onion finely chopped
1/2 cup.......................freshly grated coconut
1/2 cup......................chopped corainder leaves
2 to 3..........................green chillies chopped fine
2 cups.......................Semolina (rawa)
1/2 cup.....................rice flour
1tbsp............................sugar
salt
oil ( for shallow frying)







Method :

Mix all the ingredients with enough water.
The consistency of the batter should be little thicker than idli batter.
Heat a pan and spread some batter on the pan.
Spread it evenly with your fingers dipped in water .
Put some oil and cover the thalipit with a lid.
After some time remove the lid and cook the thalipit on other side too.
Serve with home made butter and any chutney of  your choice.


Friday, 7 December 2012

Malai Prawns



This is one dish which will always remain very near and dear my heart. Because this is the dish I prepared along with fried rice and daal fry when my fiancee ( now my husband ) visited my house , the first time after our marriage was fixed. Since I wanted to try something new , I made this dish that day ( 18 years back)  and he was full of praises.

This is my own version of malai prawns and since I made it first time , I have not made any changes in the original recipe as my family likes it the same way. This is a semi dry dish and goes very well with parathas as well as daal chawal. As the name suggests the most important ingredient in this dish is fresh cream which lends it a very rich flavour along with other ingredients.

Ingredients :

1 bowl.................shelled and deveined prawns
1 cup......................... potato cubes
2...........................onions very finely chopped
1/2 cup..................fresh coriander leaves finely chopped
2 tsp.......................Garam masala ( cloves , cinnamon and cardamom Pd)
1 1/2 tsp....................chilly powder
1 tsp....................turmeric powder
salt
2 to 3 tbsp................fresh cream
2 to 3  tbsp.....................ghee








Method :

Clean and remove the shells of the prawns.
Also remove the thick black thread from the shelled prawns.
Wash the prawns thoroughly and add salt, turmeric, garam masala, chilly powder.
Also add fresh cream .
Mix everything well and marinate the prawns for at least 2 hours.
Heat ghee and add onions and saute till golden.
Now add potato cubes and cook them till almost done.
Remove potatoes and keep them aside .
Now add the marinated prawns in the same kadhai .
Let the prawns cook for 5 to 10 minutes.
Add little water if needed.
Don't overcook as it makes the prawns rubbery .
Add potatoes, coriander and cook for 2 to 3 minutes and remove from fire.


This entry  goes to following events 



ep-series-garlic-or-turmeric @ spicenflavors

innovative-recipes-2013 @ lemonkurry

jagruti 's event  @  divyasculinaryjourney





















Thursday, 6 December 2012

Banana Cream ( A healthy shake)

Bananas are known as common man's fruit. They are very tasty and easily digestable. Bananas are also one of the first solid foods given to a small baby.
This is a very tasty shake made from bananas . It can be made within minutes. I made it on Sankashti along with other fasting dishes. This is a very filling drink.

Ingredients :

4.....................ripe bananas
2 tbsp..............honey
1 to 2 ...................oranges
4 cups...............chilled milk
chocolate shavings for garnishing







Method :

Blend together bananas, honey and ornages.
Add chilled milk.
Make chocholate shavings by peeling the cadbury with a peeler.
Sprinkle the shavings on top of each glass and serve immediately.

Taakachi Kadhi ( Gujarati way)

Chaas or buttermilk is known as taak in marathi . This kadhi is made from buttermilk . It can be made in various ways . But today I am posting the Gujarati version of this kadhi which remains my all time favourite. It tastes superb with khichadi and  achar or papad.

Ingredients :

2 cups....................sour buttermilk
2 to 3 tbsps.............sugar
1 tsp.....................turmeric powder
4 to 5 ...................cloves
1/2  inch ..................cinnamon
1 tbsp......................besan ( channa flour)
salt

For tempering :

Oil
1 tsp.............mustard seeds
1/2 tsp...........asefoetida
1tbsp...............curry leaves chopped
3 to 4................dry red chillies ( broken to pieces)
2 to 3 .............cloves
1 inch ...............dalchin ( broken in two pieces)




Method :

Dry roast cloves and cinnamon and crush them to powder.
Add this powder to the butter milk .
Also add all the other ingredients and mix well.

Tempering :

Heat oil in a  kadhai .
When hot add cloves , cinnamon, mustard seeds, red chillies, curry leaves and asefoetida (hing).
In the end add the buttermilk mixed with all ingredients.
Give one or two boils and remove from the fire.
This sweetish kadhi with the aroma of cloves and cinnamon goes very well with khichadi.


Wednesday, 5 December 2012

Cauliflower Bhaji

A very simple bhaji made with some basic ingredients. This bhaji goes well with any meal and is very convenient to carry in tiffin with rotis  as it is dry.

Ingredients :

1/2 kg ......................Cauliflower florets
2 to3 ......................slit green chillies
1tsp........................turmeric powder
1tsp.........................mustard seeds
1/2 tsp...................asefoetida(hing)
1 1/2 tsp..................Dhana jeera powder
1 tsp.......................Dry mango powder (amchur)
salt
oil


Method :

Heat oil and add mustard seeds.
After they splutter add chillies, asefoetida (hing) and the florets.
Stir a bit and add turmeric powder, dhana jeera pd , amchur and salt.
Cover with lid and cook for 5 to 7 minutes.
If overcooked cauliflower may loose its crunchiness.

Fish Chettinad

As the name suggests this is a very famous non vegetarian dish from Chettinad . This fiery and hot fish curry tastes superb with plain hot rice or dosas . It can be prepared with pomfret or rawas or surmai .
 I made this curry with surmai and we enjoyed it with dosas.







Ingredients :

7 to 8 pieces........................cleaned and cut fish
1 ....................................onion chopped
1 ...................................tomato chopped
1tbsp................................ginger garlic paste
1 tsp...............................mustard seeds
8 to 10............................curry leaves chopped
salt






For the Gravy :

5 to 6 .....................dry red chillies
2 tsp........................coriander seeds
1 tsp.........................cumin seeds
1/2 tsp.........................badishep (fennel seeds)
1/2 tsp.......................pepper seeds
1/4 tsp........................fenugreek (methi seeds)
2 tbsp.......................fresh grated coconut
1 .............................small onion cut into slices
5 to 6 ......................curry leaves
1/2 lemon sized..............tamarind
oil








Method :

Heat the kadai and put  1 tbsp oil add all the ingredients given in For the Gravy one by one.
Roast them till they give out a nice aroma and grind into a fine paste .
In the same kadhai heat oil , add mustard seeds, curry leaves and onions.
When onions are golden add ginger garlic paste and turmeric powder.
Now add the ground paste and stir fry in oil till the raw smell goes.
Add fish pieces and mix gently taking care not to break them.
Add chilly powder, salt and let the curry boil for 5 to 7 minutes.
Don't overcook.
Serve this finger licking curry with plain rice of with dosas or rotis.




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Tuesday, 4 December 2012

Gajar Koshimbir

Carrots as we all know are the power house of Vit A. It is a well known fact that eating carrot regularly improves our eye sight. This fibrous vegetable also cleanses our teeth and stomach. Teething children can be given carrot sticks to chew. This will strenghthen their gums and also lessen the irritation in the gums.

Carrots can be included in our meal in various forms like in pulavs, vegetables and salads. This Gajar koshimbir is a tasty and colourful side dish . I made it yesterday for our lunch along with Thoya - daal  and batata-talasan. Needless to say we had a very satisfying and enjoyable lunch.

Ingredients :

2 cups ..........................Grated raw carrot
1 ....................................green chilly finely chopped
2 tbsp..............................fresh grated coconut
2 tbsp..............................green coriander chopped
1/2.................................lemon
salt
sugar

For Tempering :

2 tbsp.............................ghee
1 tbsp............................curry leaves finely chopped
1tsp..............................mustard seeds




Method :

Mix well all the ingredients above except the ones for tempering .
Heat ghee and when hot add mustard seeds .
When they splutter add the curry leaves and pour it on the koshimbir.

Sending it to


only side dish  @ foodelicious

only side dishes



Thursday, 29 November 2012

Mushroom Capsicum bhaji


This is a very tasty and no hassle dish . I frequently make this vegetable as it is a favourite of all in my family.

Ingredients :

1/4 kg ........................capsicums cubed
1 packet.....................mushrooms (sliced)
2 .............................onion chopped horizontally
1 1/2 tsp....................pepper powder
1 tsp......................sugar
1 tbsp......................fresh cream (optional)
salt
oil




Method :

Heat oil and saute the onions till golden and transparent.
Add capsicums and cook on high flame . Keep them crispy and half cooked.
Add sliced mushrooms , sugar, salt and pepper powder .
Saute them on high flame for 5 minutes add fresh cream and serve.
This simple dish is unbelievably tasty.
It can be served with rotis or parathas.