Iftaar Desserts (Mango and Rose Pudding) | Quick Eid Desserts

Lets get straight to the recipe shall we?


This recipe makes 4 medium glasses,i used wine glasses

1 mango (puree with a little water)
milk 1 1/2 cup
sugar 1/2 cup
ground arrowroot 2 tsp
custard pwd 1 tsp
cardamom 2 tsp
almond flakes to garnish
rose essence 1 tsp

  Follow my steps for this Yummy and Easy Eid Dessert Recipe

Step 1
mix 2 tsp of arrowroot with a little cold milk
then boil 1/2 cup milk with half the sugar and the rose essence
 and add the arrowroot and cold mix,it will get thick.allow to cool

Step 2
In another pan boil the remaining milk and the mango puree till warm,add cardamom and sugar
now add custard powder mixed with little milk to the mango puree mix,this will get thick too.Cool it

Step 3
Pour the arrowroot rose milk pudding in the serving glass
now gently pour the mango puree mix in the middle and garnish with flaked almonds
chill these for 2/3 hrs.Now your done.

Tip - Be gentle when you pour the mango mix in the middle as you want the 2 colours to not blend together
If your mix gets very thick dont panic,just puree it in the blender adding some cold milk.



very simple and really light,do give it a try

 For Iftaars a light and fresh dessert is always a hit,serve this and your guests will love it.
Do try this light and creamy dessert and impress every one.
Hope you try this Rose and Mango Pudding.

Funky Looking Mocktails (electric shock mocktail) | Neyon Coloured Mocktails

This is one super funky and Crazy looking Mocktail which you will love.

It has that Neyon colour feel to it and if you are in the mood for something electric then give it a shot.

Try it for your next party and it will be a hit,i promise you that.

p.s. - please don't hate on me bartenders.i know this recipe seems ridiculous,but it tasted great.

do give it a try some day !

raspberry flavor syrup or grenadene

Sprite or 7up mixed with 1 tsp lemon juice

blue gatorade or any blue drink mix

flutes or any glass of your choice

Lets start mixing -

fill your glass with few ice cubes and pour some grenadene at the bottom of your glass

then add in the blue gatorade,pour it slowly

finally pour the sprite mix on top

stir with a cute cocktail stirr stick before drinking

So there your Funky Mocktail is ready,have a sip !

Kerala Appam (Palappam) and Malabar Egg Stew Recipe

This recipe is Kerala Appam without the Palappam Appam chatti or Appam tava,i just could not get hold of a good non stick Appam tava anywhere,i was so impatient and just to give it a try.

So then i made it on my regular tava and it was perfect.
Again i did learn something from this,it is to try something in your own way and make it work.

Here's how i made it -

Soak 2 cups rice for 5/6 hours - Use any rice,dont stress on it.

For the batter - 
grind the soaked rice with 1/2 cup cooked rice and 1/2 cup grated coconut(you can use 1/2 cup coconut pwd too) - Add water little at a time so you have control on the batter.
The batter must not be too thick or too runny.

We also need 1 tsp yeast - 3 tsp sugar - 1tsp salt - 1 tsp baking soda
warm less than 1/2 cup water and add the sugar,to this add the yeast and set aside for 15 min.

t.i.p- never ever dissolve yeast in hot water and do not add salt to the water when you add yeast.It wont rise,after 15 min the yeast and sugar will get frothy.

Allow to ferment for 10/12 hours.After fermenting overnight add salt and baking soda then keep aside for 15/20 min(i use this time to make the stew)

Now take your appam Kadai and make the Appams.as you can see i'm using my non stick omelet pan.

perfect right?

 My Malabar Egg Stew Recipe.
You can make Chicken or Potato Stew the same way.

serve hot for breakfast

View for Kerala Veg Dishes

Hariyali Paneer Recipe | Cottage Cheese in Green Gravy | Hari Paneer Masala

                                                                  Hariyali Paneer

For the green paste -
1 cup chopped spinach
1/2 cup chopped fenugreek leaves
1/2 cup chopped coriander leaves
2 green chili's or to taste
4 cloves garlic
blanch all this for 3/4 min then puree it

Also saute the cottage cheese till light brown and keep aside.

Spice paste
1 small onion grated
cumin powder
paprika or red chili pwd
all spice or garam masala
cardamom
 ~ Mix 1 tsp each of these powders with the grated onion

Cream is added in the end to make the dish get a luscious creamy taste,but you can skip it.
I never skip cream for anything,how can any one not add in cream?

In oil or butter saute the grated onion and spice mix till light brown,then add in the cooked cottage cheese and the green paste,coat gently and salt along with 1/2 cup water and allow to simmer for 10 min covered.
After 10 min the cottage cheese will get soft and the gravy will get a bit thick.Its now time to add in the cream,just 2 tsp will do.Of course you can add more,but watch out as the gravy will turn a pale green.
Now your done.

Serve with warm bread or on top of steamed basmati rice.Enjoy !

Sent to Jagrutis Page for Super Foods Event

Angoori Raita Recipe | Grapes in Yogurt Dip | Angoor ka Raita

Tasty Angoor Raita (grapes in yogurt)

For Angoor Raita its best to use black grapes.If you want to go more fancy you can also add in pomegranate too,the dip then looks stunning and you have 2 wonderful flavours in one dish.
I skipped it today,but i insist you add it when you try this recipe.

Usually this Raita(dip) is served when you have something spicy so it cuts down the spice.This is also used as a dip for crisps,soup sticks,tortilla chips and even as a spread for Kathi rolls and other rolls.Just make sure you chop the grapes very fine when you make it as a spread.

For this dip you need

black grapes 1/2 cup cup cut in half

organic yogurt 1 cup

 - i used Rachels Yogurt,try some today,you will thank me

Spices

roasted and crushed cumin and coriander seeds 1 tsp

salt to taste

sugar to taste

chili flakes small pinch

chaat masala 1/2 tsp

chopped green chili 1

coriander leaves for garnish

mint leaves 1/2 cut very fine

mix everything together and arrange the grapes on top

then garnish with coriander leaves and your done !

Gujarati Poha (Bateta Poha) | Gujarati Breakfast Thali Meal | Bateta / Potato Poha

Gujarati Poha Recipe

For this platter i served White Dhokla - Sev - Mango and Potato Poha

 For Potato Poha -

Poha - 2 cups - Beaten rice flakes
Potato 1 small,cubed
chop half an onion
2/3 green chilis
ginger grated - 1/2 tsp
peanuts - handful
sugar 2 tsp
curry leaf 10/12
lemon juice 1 tsp
1/2 tsp hing
turmeric pwd 1 tsp
red chili 1 tsp
cumin seeds 1 tsp
coriander leaves
sesame seeds 1 tsp - optional
coconut - optional




Start by washing the poha,allow to drain.Then temper ghee or oil with cumin,curry leaf,green chili,hing,ginger and add in the peanuts,saute for 1 min,then add the onions,salt,turmeric,red chili,sugar and cook till soft,now add in the cubed potato and cook till soft,once the potato is cooked gently mix in the poha saute for 2/3 min and then cook covered for 2 min so everything gets well combined and it cooks in the steam.After opening the lid,add in the lemon juice and sesame seeds.
Garnish with coconut and coriander leaves and now your done !

Creamy Chicken Malai Kebab | Ramadan Chicken Recipes

Ramadan has started today and i wish you all a Happy Ramadan 2102

Today's recipe is Chicken Malai Kebab.

Its mild and very easy to make,it will be perfect for your Ramadan Menu.

you need

Blend

chicken mince

ginger/garlic 2 tsp

small onion

green chili 2/3

coriander leaf

pepper crushed

- blend all these till well combined

                                                                             Mix

cream 1 tsp

 1 egg to bind

2/3 tsp crushed fresh bread powder 

salt to taste

grated cheese 2 tsp

- Mix all these ingredients with the chicken mince mixture

make any shape of your choice and keep in the fridge to set for 15 min.

then dust with corn flour

Then Shallow fry the chicken kebabs till light brown and serve hot !

Serve this for your Ramadan 2012 Menu and impress your guests,they will love it.

Once again Happy Ramadan 2012 to all my readers.

Sending this to Zaiqa for the Hydrabadi Ramadan Food Festival

Homemade Bengali Bhog Food | Kichuri and Labra | Durga Puja Recipes

Every year for Durga Puja there used to be Pandals in every street corner where i lived.

Me and my lil sis always had just one thing in mind and it was trying out the food..We both used to relish the Muglai Parathas,Fish Fry and The Chicken Chop what fun and so tasty.

In the mornings the food was simple,tasted so pure and they served Kichuri and

 Labra(Mix Veg).I tried making it,and it turned out great.

In my search i came across many recipes for Labra,but i choose this one as it had mustard paste and i was right, it did give out a great aroma and authentic flavour to the dish.

i say try this one for a true Bengali Bhog Experience.

For the veg i used - frozen mix veg-beans,peas and carrot.I also used bringal,potato,pumkin and cauliflower.Use can also use yam,drumstick and even spinach.

a must for this dish
Panch phoran and mustard paste(mustard pwd mixed with water)

Start by adding mustard oil,if you wana skip using mustard oil its okay,you can use regular oil too.I know some of you do not like the aroma of this oil.

Temper with Panch phoran,dried red chili then add grated ginger now add the mix veg and saute adding salt,turmeric after 2 min add mustard paste and saute for another 2/3 min..

Cover for 5 min and cook,the taste of this dish according to me is the flavour of the veg stuck at the bottom(the brown bit) its called Charchari,scrape it and again saute,now add sugar,it should be a bit sweet as the flavours blend together.

Cook covered for 10 min till soft then to finish add Bengali Garam Masala - for this grind equal quantities of cinnamon - cardamom and cloves.

Durga Puja Kichuri | Bengali Bhog Kichuri Recipe | Kichuri Recipe

Kichuri and Labra are two dishes eaten as Bhoger Food,also known as Pujor Bhog.

This recipe for Kichuri is the best i have tried and it tastes perfect and special every time i make it.

But i must admit that nothing can taste as good as the actual bhog food you get in the pandals.

 Follow the exact recipe and you will be pleased.

equal rice + moong daal -eg 1 cup
usually we use 2 cups water for 1 cup rice+ daal,but for this kichidi add 3 cups water(to make it watery)
 Roast moong daal till light brown and keep aside,roasting the daal is not to be skipped for this dish.

spice 1
whole red chili
green chili
cumin seeds
grated ginger
bay leaf

spice 2
bengali garam masala
cumin pwd
sugar
turmeric pwd
tomato

>Saute all the spice 1 in ghee,then add in the spice 2 mix and saute for 2 min,do not brown it.

Now add the roasted moong daal and rice and add water.Pressure cook for 4 whistles.

Once its done the dish will be watery,that is what we want.Before serving top with more ghee..

serve with Labra/Mix Veg

Sent to walk-through-memory-lane event and gayathris page

Sent to Cooks joy - rice event and Sangees page

Garlic Chicken Nuggets | Ramdan Snack Recipes | Chinese Garlic Nuggets

These Garlic Chicken Nuggets or Chicken Garlic Nuggets are way too tasty and i regret making a small batch,its moist inside and the top is crunchy and full of garlic wonder fullness.
Me and Hubs loved it.

 Cut chicken breast in nugget size pieces and boil them in milk,salt and chili flakes..Don't skip this step as this is what makes it get soft and flavourful inside.

Cool it completely and then dust with flour,this helps the egg coat and stick to the chicken.

 Now dip it in beaten egg with a little salt and pepper added.

Last coat in flour again and deep fry,they will be crispy and ready to get coated in the sauce now.

For the sauce-

mix 2 tsp each
soy sauce
chili sauce
tomato sauce
honey
water

in a pan saute 5-6 cloves of garlic till pink,add in the mixed sauces and saute, then add in the fried chicken nuggets and coat,now sprinkle some garlic powder(dont skip it) on top and shut the flame..
Its done,serve these hot !!!