Tuesday, July 29, 2014

Mango ice cream Milkshake




Ingredients
Mango pieces  - 1/2 cup
Milk chilled - 1 cup
Vanilla ice cream - 1 scoop
Mango jam - 1 tsp
Honey optional

Method
In a blender add milk, ice cream, mango, jam and blend for 30 seconds.
Serve in glasses.

Note:
If you want more sweet, add honey and blend it.

Other Mango recipes:

1) Mango Chocolate Drink
2) Mango Puree Fruit Salad

Tuesday, July 15, 2014

Marshmallow Candies





Ingredients
Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)
Butter – 2 tsp
Chocolate chips semi sweet – 1 cup
Gems / Sweet hearts for decoration

               

Method
  1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
  2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
  3. Keep it in freezer for 30 minutes. 

Thursday, July 10, 2014

Biyyam Vadiyalu / Sun dried Rice Fryums




Ingredients
Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
Vaamu / Ajwain - 2 tbsp






Method
  1. Soak rice and sabudana separately for overnight.
  2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
  3. Add 10 cups of water to a bowl, put it on a stove.
  4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
  5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
  6. Mix well for 10 minutes. The batter becomes thick.
  7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
  8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
  9. Store them in an air tight container. They stay for one year.
  10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.

Monday, July 7, 2014

Pala Puri / Milk Puri




Ingredients          

Puri – 6
Milk – ¼ liter
Sugar – 2 Tsp

For Paste 
Grated coconut – ½ cup
Roasted poppy seeds – 1 Tsp

Method

  1. Make puris using wheat flour.  
  2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
  3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
  4. Now add the puri to milk leave it for 2 mins. 
  5. Remove the puri and fold twice like handkerchief. 
  6. Keep it on the plate and pour remaining milk over it. 
Linking to:
Gayathri's WTML event hosted by Sapana.

Wednesday, July 2, 2014

'ONLY' Summer Food & Drinks June 2014 - Event Roundup




I would like thanks to Pari for giving me the wonderful chance to host this event. Thank you friends for participating in the event. The winner is announced by Pari, which is sponsored by Tarla Dalal Office.



Roundup recipes.

Delectabla flavours entries:

            1)  Mango Juice                     

             

Mayuri's jikoni entries:

          2) Apple cinnamon ice cream     


           


          3) Roasted eggplant dip

            


            4) Vanilla chia pannacotta             

                


                5) Water mousse                       

               


Taleoftwotomatoes entries:


              6) Pineapple smoothie


                  #pineapplesmoothie fllowme@taleoftwotomatoes



                    7)  Sharjah drink           

                   Sharjah Shake


Prachisvegkitchen entries:


               8) Watermelon cooler                   

                   
           

                   9) Mango banana smoothie

                     



                  10) Glucamole salad

                       

                   
                11) Thandai mousse

                      


              12) Baked Mathri

                      


 Shobha Keshwani entries

               13) Persimmon lassi

                      Photo: PERSIMMON LASSI 
Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it in the blog.
Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.

http://foodmazaa.blogspot.com/2014/04/persimmon-lassi.html       


            14) Mango crepes with coconut sauce

                  


            15) Moong sprout salad

                    



Lav art craft food

               16) Dahi vada

                  


Seduce your tastebuds entries:

               17)    Bajra Curd rice


                   

               18) Rose milk popsicle

                      


















                  19) Jal jeera


             


Savorindian entries:

               20) Watermelon cooler

                       



Realhomecookedfood entries:


                21) Strawberries and cream frappucaino

                            


                 22) Chocolate espresso smoothie

                       

               
                  23) Mango cheesecake parfait

                           

                 
                    24) Banana split milk shake
   
                           


                   25) Badam pista kesar kulfi

                      

              26) Chickoo kulfi

                   

              27) Mango pineapple coolatta

                      


Cookingwithsj

               28) Carrot orange juice

                      1


               29) Beetroot Lemonade

                  IMG_8810


Smithakalluraya entries:

            30) Mango rasayana

                   mango rasayana recipe,mango seekarane,mango shikran,mango kheer,aam kheer,mango payasam,mango seekarane recipe

   
              31) Mouth refresher

                    watermelon & orange juice recipe,watermelon refresher,watermelon orage refresher recipe,watermelon juice


Hamareerasoi entries

             32) Honeydew melon juice

                



Sweettoothraf entries:

             33) Mango trifle

                     


Cookinggoodfood entires entries:

              34) Mango and dark chocolate trifle

                    DSC_6353.1       



Cookininpajamas entries:

               35)  Quick raw mango pickle


                      


Mystylerecipes entries:

               36) Pudding with berries

                     





         

Tuesday, June 24, 2014

Instant Dhokla in Microwave





Ingredients

To make batter
1 cup – Besan / gram flour
½ cup – Thick and unsweetened curd
¼ cup Water
1 Tbsp Sugar
1 Tbsp Oil
1 pinch Turmeric powder
¼ Tsp Salt
1 Tbsp finely chopped green chilli
1 Tsp ENO or fruit salt
(I used lemon flavor. If you want use blue color(regular) ENO pocket)
1 Tsp ginger paste

For Seasoning
1 Tsp mustard seeds
4 Green chilli slits
10-15 Curry leaves
2 Tsp Sugar
2 Tsp Coriander leaves
1 cup water for seasoning




Method

For dhokla
  1. In a bowl, add gram flour, curd and ¼ cup water (half quantity of water). Mix it well for 4 mins.
  2. The batter should be without lumps.
  3. Add the turmeric, ginger, salt and green chillies. Mix well.
  4. Add sugar and mix well. Add oil and mix well. Batter is ready.
  5. Grease the dish. Now add ENO to the batter and mix it well. After adding ENO immediately transfer the batter to the pan. Fill up to 3/4 in the pan.
  6. Place it in microwave for 4 minutes on high power.  Take it out from the oven.
  7. Slice into square shape before seasoning.

For seasoning
  1. Heat oil in a pan add mustard seeds and allow it to splutter.
  2. Add green chillies, curry leaves and coriander leaves. Mix well.
  3. Add a cup of water, sugar and boil for 3 minutes.
  4. Remove from the stove. Pour over the sliced dhokla. Keep it aside for 10 minutes. All water should be absorbed by the pieces. It gives the good taste. Serve it.


Adapted from here.

Thursday, June 19, 2014

Pineapple Rava Kesari - Shhhhh Cooking Secretly Challenge



For this month I am paired with Prathima Shivaraj. She gave me wheat flour and pineapple are the ingredients. I was choosen pineapple only. 

Ingredients
Sooji / Bombay rava - 1 cup
Sugar - 1 1/2 to 2 cups
Pineapple - 1/2 cup
Raisins, Cashew nut - 2 Tsp
Ghee - 2 Tsp
Salt a pinch
Water - 3 cups



Ingredients
  1. Heat ghee in a pan, fry raisins, cashew nut and remove raisins, cashew nut from the ghee. Keep  it aside.
  2. Add sooji and roast until the raw smell goes off. Keep it aside.
  3. Add water an boil it. To this add pineapple pieces and boil for 3 minutes.
  4. Add roasted sooji mix well until it gets thick in consistency. Cover for 2 minutes.
  5. Add sugar and color. Mix until its watery. Cook on low flame.
  6. Add pineapple essence, fried dry fruits and keep mixing until the kesari is done.
Linking to:

Monday, June 16, 2014

Cheddar and Oregano Scones for Baking Partners Challenge



This month challenge is to make tart and scones. These are suggested by Archana of The Mad Scientist's Kitchen. Thank you so much Swathi and Archana for sharing this recipe with us. I was choosen Scones. These are savoury scones and yummy with tea. 
They are really tastes good.

Adapted from here.

Scones


Ingredients
225 gms + extra for dusting self rising flour
1 1/2 tsp english mustard powder
A pinch salt
A pinch pepper
50 gms butter, chilled and cubed
100 gms cheddar, grated
1 tbsp dried oregano + 1/2 tbsp 
100 ml curds / yogurt
50 ml water 1 tbsp oil, for greasing



Method:

  1. Preheat oven to 2200C. Grease the tin and dust with flour.
  2. Whip the curd and measure. Adjust the water and whip it to get a smooth mixture. This will give you 150 ml of buttermilk.
  3. From this mixture, take 1 tbsp and set aside. This is for brushing the scones.
  4. Mix flour, mustard powder, salt, pepper in a bowl.
  5. Rub butter with your hands till the mixture resembles fine crumbs. Now add the 1/2 if the cheese and 1 tbsp oregano.
  6. Make a well in the center of the flour and pour the buttermilk.
  7. Quickly stir and mix well till the mixture forms soft and spongy dough.
  8. Place the dough on a floured surface and knead until to get smooth dough.
  9. Roll into 3 cms thick circle. Cut  the dough into 8 equal portions.
  10. Transfer to a baking tin. Brush them with a buttermilk and sprinkle remaining cheese and oregano.  
  11. Bake for 20 minutes until they are golden and sound hollow when tapped on the bottom.
  12. Serve warm with butter.

Linking to:
Baking Partners.

BakingPartnersButton2 (2)


An InLinkz Link-up

Friday, June 13, 2014

Vegetable Egg Omelette




Ingredients
Eggs – 3
Finely chopped onion – ¼ cup
Finely chopped tomato – ½ cup
Finely chopped cucumber – 3 tsp
Finely chopped green chillies – 3
Finely chopped capsicum – 3 Tsp
Garam masala- ½ tsp
Coriander powder – ½ tsp
Salt to taste
Oil – 3 tsp

Method
  1. In a bowl, add broken eggs and beat well.
  2. Add all ingredients except oil. Mix well.
  3. Apply 2 tsp oil to the pan, pour egg mixture and spread it.
  4. Cook on low medium flame. Cover it with lid.
  5. For one side it may take 10 – 15 mins.
  6. Flip it. Again cook it. Serve.
Note: Children’s won’t eat green chillies. Instead of chillies add pepper powder.


Tuesday, June 10, 2014

Oats Dosa




My mother is preparing this dosa frequently. I love so much.

Ingredients
Oats – 2 cups
Rice flour – ¼ cup
Roasted semolina – 2 Tsp
Wheat flour / All purpose flour – 2 tsp
Onion chopped – 1 cup
Green chilli chopped - 2
Grated carrot – ½ cup
Ginger garlic paste – 1 tsp
Coriander leaves – few
Salt to taste
Oil

Method
  1. In a bowl add all ingredients except oil. 
  2. Make dosa batter by adding water. 
  3. Heat a tawa, apply oil and pour a ladleful of batter and spread it. 
  4. Cook for both sides.
Linking to:
Hearth and Soul Blog Hop 4th Anniversary Edition.