HOT N' SWEET BOWL

A Trio With Toor Dal

noreply@blogger.com (Sukanya Ramkumar) — Wed, 07 Mar 2012 10:11:00 +0000

Plain Dal, Methi Dal, Spinach Dal!!!!

Dal is a basic dish made in every desi's kitchen almost daily. It is a must in my house too. As we all know dal can be prepared in many types, plain or with veggies or with greens, the options are endless.

Now I would like to share 3 of the basic dal recipe made in my kitchen quit often (ie) atlest any of these two dals will be made once in a week.

Today i am going to share spinach dal, methi dal, and plain dal recipes. These dals can be enjoyed with hot rice and a dollop of ghee or with hot rotis.

PLAIN DAL:

I am starting with plain dal. This is a quick fix meal. With real big flavor and a healthy plate of meal. I often make this when i am in a hurry or in the middle of some other dish. It tastes real good with ghee and pappad. And kids would love this too. My son likes this with ghee and a spoon of rasam. So here goes the recipe.

Ingredients :

Toor dal - 1/2 cup
Turmeric powder - 1/4 teaspoon
Garlic - 2 big cloves
Salt as needed
Coriander leaves

For tempering:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chili - 2
Hing - 1 pinch
Few curry leaves
1 garlic clove (optional)

Procedure :
Wash and soak the dal for 30 mins.

Pressure cook the dal with enough water, garlic and turmeric.

Mash the dal with potato masher or in a food processor. Take it in a bowl and add the required salt.

In a small pan heat oil and add the mustered seeds let it splutter. Add the urad dal and red chili followed by the garlic if using. Finally add the curry leaves and hing.

Toss everything together and pour it over the dal and sprinkle with chopped coriander leaves.

METHI DAL:

Next on my list is methi dal. This dal goes well with both hot rice and roti.

Ingredients :

Cooked and mashed toor dal - 1 cup
Fresh Methi leaves - 2 cups
Onions 1/2 cup finely chopped
Tomatoes 1/4 cup finely chopped
Green chillies - 4 to 5 slit lengthwise
Tamarind paste - 1 teaspoon
Cumin powder - 1 teaspoon
Garlic - 4 to 5 cloves finely chopped
Hing - 2 pinches
Curry leaves a few
Salt as required

For tempering:
Oil - 2 tablespoon
Mustered seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 1/2 teaspoon
Red chills - 2

Procedure :
Pressure cook the toor dal with enough water and turmeric. Mash it and set it aside.

Clean and wash the methi leaves and chop the leaves and keep it ready.

In a medium sauce pan heat the oil and then add the tempering items one by one slowly without burning them.

Now add the garlic and hing and let it fry a bit oil. Next add the chopped onions and green chillies and saute it for a while. Next add the tomatoes and enough salt and cook till the tomatoes are mushy.

Then add the chopped methi leaves and fry till the methi leaves are soft and wilted. Pour 1 cup of water and cover with lid till the methi leaves are cooked and mixed with other ingredients.

Now add the cooked and mashed dal and tamarind paste and mix well. Check for salt and sourness and also the thickness of the dal.

Finally add the cumin powder and switch off the pan and cover it with lid. Serve hot with rice or roti.

SPINACH DAL:

The next on my list is the most commonly cooked dal by every one, Spinach Dal. Again this recipe can be enjoyed with both roti or with rice. I make this once in a week for sure. This is a one healthy dal recipe which I had almost every day when I was pregnant.

The recipe is the same as the Methi dal. The only difference is, I used to avoid the tomatoes in this spinach dal. And I never cover the pan while cooking.

Note: Do not burn the tempering ingredients. Do the whole process in medium low flame.

Adjust the tamarind paste according to ur taste.

More water can be added to any dal if eating with rice.

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Raspberry Buttermilk Cake

noreply@blogger.com (Sukanya Ramkumar) — Sun, 26 Feb 2012 09:54:00 +0000

A simple cake which goes perfect with a cup of tea and a chat!!!!!

I made this cake last summer, when the berries are on season. I made a lot of baking and cooking with all types of berries. One of them is raspberry buttermilk cake. This can be made with very simple ingredients and no icing is needed to enjoy this wonderful cake.

This recipe is adapted from Smitten Kitchen's site. When I was really hunting for some nice raspberry recipes, I came across this lovely recipe and tried it. We enjoyed it a lot. So thought of sharing this recipe in the blog.

I would like to send this recipe to the event "I love Baking" of Tickling Palates. All the best for hosting this event Radikha....

Ingredients :

All-purpose flour / Maida - 1 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Butter - 1/2 stick
Regular sugar - 2/3 cups
Granulated sugar - 2 tablespoon (Optional) This is just for sprinkling on the top of the cake, I used the raw sugar / organic. Raw sugar come in large granules.
vanilla extract - 1/2 teaspoon
lemon zest - 1/2 teaspoon
1 Large egg
Buttermilk - 1/2 cup
Fresh raspberries - 1 cup

Procedure :

Preheat the oven to 350 degree. Grease and flour a 8 inch cake pan. I have used an heart shape cake pan.

Sieve all the dry ingredients together (ie) flour, baking powder and soda, salt and set it aside.

Now beat the sugar and butter together until it turns pale in color. Now add the egg and mix until well incorporated.

Next add the vanilla and lemon zest, mix well. Now add the well shaken buttermilk and mix well.

Now slowly add the dry ingredients into the wet ingredients in small batches and mix until the flour mixture(dry ingredients) is well incorporated in the wet ingredient.

Pour the cake batter into the floured cake pan. Top it with the fresh raspberries. Sprinkle with granulated sugar in top of the cake. (This sprinkling of sugar is totally optional).

Bake the cake for 30 minutes or until the toothpick inserted comes out clean. Let the cake cool completely then remove the cake from the pan and slice it up.

Notes: Bring all the ingredients to room temperature before baking.

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Simple Fruit Custard

noreply@blogger.com (Sukanya Ramkumar) — Mon, 20 Feb 2012 19:18:00 +0000

This is a light dessert after a heavy meal!!!!!

One of my pantry staples is vanilla flavored custard powder. This is so handy and helps to whip up fruit custard very fast. Especially when cooking for a crowd or for a huge potluck.

This dessert can be pulled out with only 4 ingredients, so thought of sending it to the event JUST "4" FUN of Good Food. All the best for hosting this event....

Ingredients :

Milk - 4 cups
Custard Powder - 2 tablespoon
Sugar - 1/4 cup
Mixed fruits - 2 to 2 1/2 cups (I have used apples, papaya, banana, strawberries, green grapes, dried cherries)

Procedure :

Mix the custard powder with 1/4 cup of milk and set it aside.

Boil rest of the milk in a pan. When it is boiling add the custard powder mixture. Let it cook for 5 minutes or until the milk is thickned and the raw flavor of the custard powder is gone.

Now add sugar and mix well. Sieve / strain the milk mixture and keep it in the fridge.

Cut the fruits to small chunks and keep it ready.

While serving the dessert mix the fruit with custard and serve it cold.

Note: Sugar can be added or reduced according to one's sweet tooth.

Any combination of fruit can be used except citrus fruits.

Try mixing the fruits and custard at the last moment as the fruits will remain crunchy. Some time the papaya has the tendency to turn bitter and if mixed early the full custard will taste bitter.

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Rose Shrikhand

noreply@blogger.com (Sukanya Ramkumar) — Wed, 15 Feb 2012 17:03:00 +0000

My Valentine's day post is a day late, had some issues with my blog. Hope everyone had lovely Valentine's day. Belated wishes to all. So coming to the the recipe......

Whats Valentine's day without roses! So I am celebrating this Valentine's day with rose shrikhand.

This recipe is formulated just for Valentine's day to stick with the theme roses. This is a very simple recipe, just hung some curd and flavor it with gulkand and sweeten it with a touch of honey. The measurement can be altered according to one wish as this is a free formed dessert.

Ingredients :

Hung curd - 1 cup
Gulkand - 1tablespoon
Honey - 1 teaspoon
Rose water - 1/4 teaspoon
Saffron 1 pinch
Fresh Rose petals washed and chopped for garnishing

Procedure :

For hung curd refer to my Strawberry Shrikhand recipe

Place the hung yogurt in a bowl and add the other ingredients and mix well. Do don't forget to crush the saffron to enhance more flavor. Now taste it and adjust the sweetness or the flavor of gulkand accordingly. Keep it in the refrigerator for a while and then serve it cold.

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Coffee Milkshake

noreply@blogger.com (Sukanya Ramkumar) — Tue, 07 Feb 2012 15:42:00 +0000

Its time to celebrate every thing in Hearts! I am up with a milkshake!

As we all know Valentine's day is on its way in a few weeks, so thought of posting this milkshake I made long back. This is very simple and easy recipe with only a couple of ingredients. I am big fan of coffee ice cream, this milkshake is a inspiration from that.

I would like to send this recipe to the event "Valentines Day Special" of ANZZ CAFE. And also to the event "Sweet Luv" of Zesty Palette. All the best girls for hosting these event....

Ingredients :

Coffee Ice cream - 2 scoops
Cold Milk - 1/2 cup I use fat free milk
Sugar - 1 teaspoon or more

Sweet whipped cream for topping.
Chocolate arts for decoration (optional)

Procedure :

In a blender jar add the coffee ice cream, milk and sugar. Whip till well mixed. Pour it to a tall glass and top it with whipped cream and some chocolate arts, serve immediately.

Note: keep all the ingredients ice cold.

Whole milk can be used for more richer milkshake.

Sugar can be adjusted according to one taste.

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Masala Cashews

noreply@blogger.com (Sukanya Ramkumar) — Fri, 27 Jan 2012 14:13:00 +0000

A rich, crunchy, mouthwatering snack for a movie night or a evening cup of tea...

This is very similar to masala peanut. I love to add some extra spices to my masala cashews, which makes my recipe unique and flavorful.

I make this quite often and the jar vanishes in few hours. I used to make it a bit spicy than the masala peanuts, so this is more of grown ups favorites than the kids.

I would like to send this recipe to the event "Tea Time Snack" of Torview. All the best for hosting this event....

Ingredients :

Whole cashews - 2 cups
Besan - 1/2 cup
Rice flour - 2 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Kashmirs chili powder - 1 teaspoon
Baking soda - 1 pinch
Fennel seeds powder - ½ teaspoon

Amchur powder- 1/2 teaspoon
Curry leaves - few torn into small pieces
Salt - 1/2 teaspoon
Oil for deep frying

Procedure :

First toast the whole cashews either in the oven or in a skillet. Do not brown the nuts to much. Let it cool down completely. Alternately I have used store bought roasted and salted cashews.

In a wide bowl add the cashews and all the other ingredients except oil and give a quick toss. If needed just sprinkle water and make the flours and masala to stick on the nuts.

Heat oil in a pan and deep fry the cashews in medium flame till the outer besan flour masala is cooked. Do not over fry till dark brown. Try to separate the nuts while dropping them into the hot oil.

Remove on a paper towel and let it cool and store it in air tight container.

Note: If using so take care of the salt used in the actual recipe.

Do not add much water while making the batter for the nuts.

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Rava Idli With Coriander Chutney / Kothamalli Thuvaiyal

noreply@blogger.com (Sukanya Ramkumar) — Mon, 23 Jan 2012 15:19:00 +0000

Need something flavorful for an evening....

This is a quick and mouthwatering breakfast combo. It's a quite interesting one rather then the regular rava uppma.

Talking about the recipe, I used to add baking soda as a raising agent. Then when I was blogging i read in many of my friends blog that adding eno fruit salt was giving an extra puff. I tried it and it was worked out very good. From that time I started using eno for all my idli recipes which do not need fermentation.

Sambar / Hotel sambar goes well with the rava idli, but we in our family like this kothamalli thuvaiyal. This recipe goes well with idlis and dosas.

Ingredients :

Rava / sooji -1 cup
Curd - 1 1/2 cups
Water - 1/2 cup
Cashews few
Eno fruit salt - 1 teaspoon
Coriander leaves few
Salt as needed

For seasoning:
Oil - 1 tablespoon
Mustered - 1/2 teaspoon
Urad Dal - 1 teaspoon
Channa Dal - 1 teaspoon
Cumin - 1 teaspoon
Green chillies - 2
Ginger - 1teaspoon finely chopped

Procedure :

Heat a wide pan add oil and put mustered seeds let it splutter then add the other seasoning ingredient and let it
turn light golden brown. Then add the green chillies and Ginger. Fry it for few seconds.

Now add the rava/sooji and fry it for 2 minutes. The color of the rava must not change. It should be still white in color.

Now remove the mixture and let it cool completely. In the meanwhile beat the curd and water together.

Mix the curd and sooji mixture together, add salt. Now the batter will be watery.

Let is set for 30 mins. Now the rava would have absorbed the curd mixture and it will be in a regular idly batter consistency.

Now add the eno fruit salt and coriander leaves and mix well.

Now place one fried cashew in each plate of the idli mould and spoon the batter in the idli mould and steam it for 8 to 10 mins.

Remove from heat and let it set for a few minutes and remove from the mold and serve hot with chutney .

Ingredients :

Small Onions - 10
Coriander leaves - 2 cups
Green chillies - 4 to 5
Greated coconut - 1/4 cup
Tamarind - small piece
Salt as needed
Oil - 1 tablespoon

For Seasoning:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Curry leaves few.

Procedure:

Wash the coriander leaves and pat it dry and cut into small pieces. The soft stems can also be used.

Heat oil in a pan. Add the small onions and fry for few mins and then add the green chillies and saute it. Now add the coconut and tamarind and fry for a minute. Finally add the coriander leaves and saute it only until the leaves are wilted. Do not allow the coriander leaves to cook. Switch off the heat.

Now grind the mixture to a smooth paste using as much as little water needed.

Add enough salt and do the seasoning and pour it over the chutney.

Note: For thuvaiyal, I have used small onions which tastes great in thuvaiyals. But regular onions also can be used, if small one as are not available.

For rava idlis, the 30 mins waiting time is very important. This allows the rava to absorb the curd and gives soft idlies.

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Badam Halwa

noreply@blogger.com (Sukanya Ramkumar) — Mon, 09 Jan 2012 19:15:00 +0000

Wishing You All a Very Very Happy New Year! An authentic Traditional Indian sweet for this new year!!!.

No ones Indian sweet archive will not be completed without badham halwa. Each one have there own recipe for this sweet. I am following this recipes for years. I learnt this from my Aunt when I was in my collage. So from that time many of my friends have aroreded this and wanted more of it each time. So my recipe goes like this.

Ingredients :

Whole Almonds - 1 cup
Sugar - 1 ½ cup
Ghee - ½ cup
Saffron - 2 heavy pinches
Cardamom powder - ½ teaspoon
Milk - just to grind the almonds

Procedure :

Soak the almonds for 5 to 6 hours. It should be easy to peal the skin off. Peel the skin and grind the almonds to a paste using some milk. Do not make is too watery.
In a pan add the ground mixture and start cooking it in a medium flame.

Slowly start adding the ghee. Add the half amount of ghee. When the halwa absorbs all the ghee, add the rest of the ghee, saffron and cardamom powder and mix well.

When the mixture starts to leave the sides of the pan remove from fire and let it cool or enjoy when still warm.

Note:I love my almond mixture to be in a coarse texture. If you want it can be made to a very fine paste also.

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Chocolate Marble Cake

noreply@blogger.com (Sukanya Ramkumar) — Mon, 11 Jul 2011 04:23:00 +0000

A lovely treat for chocoholics!!!!!

This cake is a combo of my two favorite flavors. Vanilla and chocolate!. They are great for picnics and travling. Kids who like cocolate wil totally enjoy this. My 19 months old liked this a lot. Got this recipe from a food magazine.

Ingredients :
All Purpose Flour - 1 ½ cup
Butter - ½ cup
Sugar - 1 cup
Semi Sweet Chocolate - 4 ounces
Sour cream - ¼ cup
Eggs - 2
Milk - ½ cup
Baking Powder - 2 teaspoon
Vanilla - 1 teaspoon
Salt - ¼ teaspoon

Procedure :

Preheat the oven to 350 Degree.

Melt the chocolate in a microwave in very low power, Wisk the chocolate until smooth and shiny.

Bring all the ingredients to room temprature.

Cream the butter and sugar until the color turns pale in color.

Then beat in the eggs one at a time.

Then add the Vanilla, sour cream and milk and mix until all combined(wet ingredients).

Sieve together the flour, baking powder and the salt(dry ingredients).

Now combine the dry ingredients in to the wet ingredients in 3 or 4 batches and mix well. Do not try to over mix it.

Now remove the half of the batter to a different bowl and fold in the mealted chcoclate.

Now grease a lof pan and pour 1 big spoon full of vanila cake batter, then top it with a same amount of choclate cake batter. Repeat this untill all the batter is finished. Then with a wodden skewer or a knife make swirls design on the batter for just 2 or 3 times.

Then bake the cake for 45 mins or until the knife inseted comes out clean. Cool the loaf completely and then slice it.

Note: If sour cream is not available. Hung curd can be used in that place.

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Blueberry Sundae

noreply@blogger.com (Sukanya Ramkumar) — Mon, 04 Jul 2011 21:13:00 +0000

It’s a fruity sundae evening…

This is a perfect crowd pleaser dessert for this summer. My friends totally adored this when I made last summer. When u have some fresh blueberries, this is a best idea to use them up. I am sure that is this is going to be kids favorite too.

I would like to send this recipe to the event "Food palette series purple" of Toriew. All the best for hosting this event....

Ingredients :

Blueberry Icecream - 2 to 3 scoops
Vanila Icecream - 1 to 2 scoops
Blueberry Syrup - 2 tablespoon
Chopped nuts - 2 tablespoon

Procedure :

Blueberry Syrup: Boil 1 cup of water and add ¾ cup of blueberries to the boiling water and cook/simmer until the blueberries are mussy. Add 2 tablespon of sugar to it and this this will be like a syrup in few seconds. Cool the mixture completely.

For assembling the sundae: In a cup put 1 scoop of blueberry icecream then 1 scoop of vannila ice cream. Then another blueberry scoop then folled by vanila scoop, so buld up the cup as big as need. Now pour the blueberry syrup on top. Sprinke some chopped nuts and serve.

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Mango Milkshake

noreply@blogger.com (Sukanya Ramkumar) — Thu, 30 Jun 2011 22:32:00 +0000

Slurp!!!! It a Mango Milk Shake

My family’s all time favorite milk shake is this. We all love this one very much and I make them quite often. Milk shakes tastes great. I have used fat free milk to cut down some calories and since the mangoes make the milk thick, fat free milk can do the trick in this case. Try using fresh mangoes or else the frozen mango cubes also tastes great in this milkshake. Mostly I use the frozen mangoes as I am not a big fan of the canned mango puree.

I would like to send this recipe to the event Mango Recipes of My Culinary Creations. All the best
Dr.Sameena Prathap for hosting this event....

Ingredients :

Fresh mango cubes - ½ cup
Cold milk - 1 cup(I used fat free milk)
Sugar - 2 teaspoon or more (depends upon the sourness of the mango)
Fresh whipped cream - 2 teaspoon
Some maraschino cherries for decoration

Procedure :

In a blender or in a juice jar of the mixee, add the mango cubes, milk, sugar and blend it until smooth. Pour it into a tall glass top it with some whip cream and a maraschino cherries.

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Father’s Day Breakfast - Egg In A Hole

noreply@blogger.com (Sukanya Ramkumar) — Sun, 19 Jun 2011 18:46:00 +0000

Happy Father’s Day!!!!!!!

This is nothing but a simple bread and egg breakfast, but presented in a fancy way. The yolk may be cooked fully or runny. I have made it runny as my husband likes so.

I have used a heart shape cookie cutter to make a hole in my bread. I got this idea from a cooking magazine. We love oregano on our bread so I have used it, this is totally optional. So Dedicating this breakfast to all the father’s in this World!!!!!

Ingredients :
Whole Grain Bread - 1 slice
Egg - 1
Red Pepper Flakes - ½ pinch
Butter - 1 tablespoon
Dried Oregano - 1 pich

Procedure :

Using a cookie cutter cut a heart shape on the bread. Spread butter on both the sides of the bread. Sprinkle oregano on it. Heat a griddle and toast the bread lightly on both the sides. Now place the bread on the griddle flat and crake the egg into the hole of the bread. Let it cook in low flame. Sprinkle salt and pepper flaks. Once the egg is cooked according to once wish. Remove and serve it warm.

Note: Dried oregano is optional, Any other herb can be used instead.

Alternatively garlic butter can also be used

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Strawberry Banana Pancakes

noreply@blogger.com (Sukanya Ramkumar) — Thu, 09 Jun 2011 16:42:00 +0000

A classic fruti combo in a pancake!!!

One on the kids favorite breakfast is pancakes. When they are topped with some colorful fruit syrup, the joy is doubled. They enjoy it and as a parent we fell good the our little one had eaten something good.

Now talking about the grownups, who wouldn’t love this classic combo of fruit flavors. I admit that strawberry and banana is one of my favorite flavor combinations, weather is a smoothie or a milkshake, Muffin or a cupcakes I love this combo. What about u all?

I would like to send this recipe to the event Breakfast Club. For the theme Berries, hosted by Simply Food. All the best for hosting the event....

Ingredients :

1 recipe of Buttermilk Pancake
Ripe Banana - 1
Fresh whipped cream - ¼ cup
Maraschino cherries a few.

For strawberry syrup:
Fresh or frozen strawberries - 1 cup
Water - 1 cup
Sugar - ½ cup
Lemon zest - 1/8 teaspoon.

Procedure :

Prepare the batter as you would prepare for the Classic Buttermilk Pancake. Slice the banana into ¼ inch thickness.

In the meanwhile bring 1 cup water to a boil. Add the chopped straberries. Let it cook for a while. Then add sugar. Bring the pot to simmer. Simmer it until the water reduces to ½ the cup. Switch off the flame and add the lemon zest. When the syrup is completely cooled, strain it through a fine sieve.

Now heat the griddle on medium low and grease with butter. Now pour a small ladle full batter and place the sliced bananas on top of the pancake. Wait for a few seconds and flip the pancake and let it cook on the other side with the banana slices.
Remove from the griddle and serve it with the strawberry syrup and top it with some fresh whipped cream and Maraschino cherries.

Note: The thickness of the syrup can be adjusted as need. It can be reduced to ¼ cup thickness also.

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Spinach Swirls - Desi Style

noreply@blogger.com (Sukanya Ramkumar) — Tue, 24 May 2011 20:54:00 +0000

Time for a Savory Snack!!!!!!

This is a very buttery and flakey savory pastry. To make it more interesting I have tried to infuse some Indian flavors like garam masala and cumin. This is a very good party snack which can be made with a ease and the flavors can be adjusted according to one’s wish… And it is going to be one of the kids favorite finger food.

I would like to send this recipe to the event Veggie/Fruit A Month. For the theme Spinach, hosted by Reshmi of Rasoi. All the best for hosting the event....

Ingredients :
Puff pastry - 1 sheet
Fresh spinach - 1 cup packed
Onions - 2 tablespoon very finely minced
Shredded swiss cheese - ½ cup
Garlic - 2 cloves
Green chilli paste - ¼ teapsoon
Cumin powder - ¼ teaspoon
Garam Masala powder - ¼ teaspoon
Salt as required Melted butter for brushing

Procedure :

Thaw the puff pastry on room temprature for 45 mins. Preheat the oven for 400 degree.

Heat oil in a pan and add onions and satue it then add the garlic and green chilli paste.

Chop the spinach to finely and add it to the pan and satue untill the spinach is wilted completely. Finnaly add the garam masala powder, cumin powder, salt and mix well. Let it cool completely.

Sprinkle the work space with some all purpous flour and open the puff pastry sheet. Take a rooling pin and roll it over to smooth out the inner side of the puff pastry.

Now brush the surface with melted butter. Sprinkle the cheese on top. Then top it with the spinach mixture.

Now roll the puff pastry to form a swril effect. Roll it tight. Now cut the rolled puff pastry into ¼ inch circles.

Arrange then on a cookie sheet leaving enough space in between. Now brush the top with some melted butter and bake it for 20 mins or untill the top is golden brown in color.

Note: Thaw the puff pastery completly. If it is still frozen in the middle, then increse the baking time till the pastry cook completly.

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Blueberry Ice Cream

noreply@blogger.com (Sukanya Ramkumar) — Tue, 17 May 2011 00:00:00 +0000

Screaming for ice cream!!!!

This fruity ice cream, with all the goodness of fruit. I figured this recipe two years ago when I went for a berry picking festival. I got a lot of blueberries, I froze most of them. From that time I was hunting for some classic blueberry recipes and landed on this easy creamy ice cream. Ice cream can be made without an ice cream machine. Of course it takes some time and work, but its all worth when you have a bowl of freshly churned ice cream made by yourself. YUM!

I would like to send this recipe to the event Fun N Sun of Tickling Palates. All the best for hosting this event....

Ingredients :
Heavy wipping cream - 2 cups
Fresh or frozen Blueberries - 1 cup
Sugar - ½ cup
Water - 1 tablespoon
Vanilla - 1 teaspoon

Procedure :
In a sauce pan combine sugar, water and blueberries and let heat. The sugar will melt and the blueberries will start to burst. Let it form a syrup.

Switch off the flame and strain it through a fine sieve. Let the syrup cool completely.
Set a large bowl, and the beaters of a hand mixer into the fridge for 2 hrs. Now pour the cream into the chilled bowl and start whipping it. Add the vanilla extract and continue to wipe it.

When the cream is formed fold in the blueberry syrup. Check for sugar add more if needed. Cover the bowl with a plastic warp and keep it in the freezer for 1 hour i.e. the mixture should be half frozen.

Now remove the bowl from freezer and whip it again till it is fluffy.

Again cover the bowl with plastic wrap and return it to the freezer and do the same whipping process for 2 more times in 1 hour of intervals.

At the third time, after whipping transfer the ice cream to an air tight container and store it in the freezer. Now let it freeze for more them 3 hours and after that it can be served as desired.

The same process can be done in a ice cream machine also, just follow the manufactures’ instructions. Or this whipping process can be done in a blender or mixee if hand held betters are not available.

Note: The flavor of blueberry and sweetness can be adjusted according to ones taste buds. Frozen blueberrys can also be used if fresh one are not available.

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Strawberry Shrikhand

noreply@blogger.com (Sukanya Ramkumar) — Sun, 08 May 2011 21:46:00 +0000

Happy Mother’s Day to the entire MOM’s in this world!!!!

Don’t forget to wish ur mom!!! I have made strawberry shirkindi for this mother’s day. Dedicating this to my mom.....

This is a classic Gujarati dessert originally flavored with cardamom and saffron. But some fruit purees can also be added to change its orginal charecterstic. I have tried with straberys, mangos and rasperries and once with pistatio paste also. Please let me know if any other flavor tastes good also.

Ingredients :
Low fat yogurt - 1 cup
Fresh strawberries - ¼ cup
Sugar - ¼ cup or more depends up the tartness of the berries
Saffron - 1 pinch soaked in 1 teaspoon of warn milk
Cardamom - ¼ teaspoon
Pistachios for garnishing.

Procedure :

Place small strainer on the bowl. The bottom of the strainer should not touch the bottom of the bowl.

Now place a kitchen paper towel on the strainer.

Place the yourghut on the paper towel.

Close the side of the paper towel. Paper can touch the your hut surface.
Place this bowl in the refrigerator for overnight.

During the time of serving the dessert. In a blender mix strawberry and sugar and make a smooth puree.

Strain it through a fine sive and collect the puree and refridgerate it.

Remove the strainer from refregirator.

Now place the strained yourhut in a bowl and add the strawberry puree, saffron milk and the cardamom powder.

Wisk all together into a smooth paste. Transfer this to a decorative bowl and top it with pistachios..

Note: Whole milk yoghurt can be used if needed.

The flavor of strawberry and sweetness can be altered according to ur wish. But if u add too much of strawberry puree, ur shirkind will be watery.

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Hawaiian Pancakes - Pineapple Pancakes

noreply@blogger.com (Sukanya Ramkumar) — Tue, 03 May 2011 03:23:00 +0000

Need some Hawaiian flavors for this spring!!!

Speaking about Hawaiian flavors, the first one which strikes my mind is pineapple. They have a strong floral flavor. Which goes very well in pancakes.

I have used a large cookie cuter to cut the pancakes just to make it more festive. This is totally optional. This pancake does not need any syrup as they may overpower the pineapple flavor.

Ingredients :

All purpose flour - 1 cup
Fresh pineapple - ½ cup cut into cubes
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon
Egg - 1
Sugar - ¼ cup
Buttermilk - 1 cup
Melted Butter - 2 tablespoon
Salt - 1/4 teaspoon
Vanilla - 1/2 teaspoon

Whipped cream
Maraschino cherries

Procedure :

Mix the dry ingredients: flour, salt, baking powder, baking soda, sugar. Mix the wet ingredients in a separate bowl: egg, buttermilk, melted butter, vanilla.

Now mix the wet ingredients into the dry. Mix well and set aside for 1 hour. Toss in the pineapple cubes.

Heat the griddle and rub the butter on it. Then pour a medium ladle full of batter ads let still for 1 minute. Then flip the pancake and cook for 1 more minute.

Repeat the steps until needed. Using a large cookie cutter cut out desired shapes. Top it with some cool whipped cream and maraschino cherries.

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Blueberry French Toast Cups

noreply@blogger.com (Sukanya Ramkumar) — Fri, 22 Apr 2011 19:40:00 +0000

This is a very cool breakfast which has all its prep work done a day ahead.

Baked French Toast is a very easy and versatile English breakfast, my house's favorite breakfast for years. Its is filling and healthy food for kids too.

This French toast cups can be prepared the night before and baked fresh just before eating. Every step can be done the night before and just sprinkle the granulated sugar at the last moment before baking. This gives a nice shine to the French toast. The sweetness can be adjusted according to ones taste buds.

Ingredients :

Sour dough bread - ½ loaf
Blueberry - 1 cup
Eggs - 4
Milk - ½ cup
Sugar - 2 tablespoon
Vanilla - ½ teaspoon
Ground cinnamon - ¼ teaspoon
Raw sugar - for sprinkling on the top
Maple syrup for serving

Procedure :

Cut the bread into 1 inch cubes.

In a bowl whisk together the eggs, milk and sugar.

Add the cinnamon and vanilla and mix in.

Grease the muffin tins liberally. Place some bread cubs in each muffin tins. Make sure the base of the muffin tins are a fully covered with bread cubes.

Pour the milk and egg mixture into each muffin tins. Push the bread cubes to soak the milk into the bread.

Drop some blueberries into each muffin tins. Allow this to set for at least 2 to 3 hours in the refrigerator, this will help the bread to absorb all the egg custard.

Now preheat the oven to 350 degree.

Remove the muffin tin from the fridge and sprinkle the raw sugar and bake it for 20 to 25 minutes or till the egg is totally cooked and the tops have become golden brown.

While serving allow the French toast to cool a bit and slowly scoop it from the muffin tins and place it on a plate and drizzle the warm maple syrup on it. Serve while it is warm.

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Puran Poli / Bobbatlu

noreply@blogger.com (Sukanya Ramkumar) — Sun, 17 Apr 2011 03:00:00 +0000

In a mood to have some traditional sweet.

I made this last week for Ugadi. Just know found time post it as my 15 months old son keeps me busy all time. This is a compulsory sweet for the Ugadi day at my house. Of course my favorite one too, who would say no to this flavorful little stuffed sweet.

This poli is flavored differently in various places of India. In North part of India, they add nutmeg and cardamom powder. Some add turmeric to the outer dough. But I like with only cardamom, which is the traditional flavor.

Ingredients :

Maida - 2 cup
Salt - 1 teaspoon
Water as required to do soft dough
Oil - 2 table spoon

Channa dal - 1 cup
Jaggery - 1 ½ cups
Cardamom powder - 1 teapoon

Ghee for cooking the poli

Procedure :

Soak channa dal for 2 hours. Cook the dal a till it is mash able when pressed in-between your 2 fingers. Remove the excess water. The dal should be totally dry. Mash the dal in a blender or a food processor. The dal should look like a powder.

Now in a pan with low flame add the dal powder and jaggery and mix well. Mix till the jaggery is completely melted and well incorporated with the channa dal. Add the cardamom powder and mix well and set it aside.

When the mixture is completely cooled down, it melted jaggery will get set and thickened. Now the filling will be ready to form into small balls.

Mix salt and Maida in a wide bowl. Add enough water to make soft dough. Make it as sticky dough. Apply oil to the dough. This will avoid the dough sticking on hands. Set this for at least 15 minutes.

Pinch lime size dough and make it a smooth ball. Slightly flatten the dough ball and place one stuffing round. Now pull the dough from the side to the top of the filling and cover the filling fully with the Maida dough. Set it aside. Do the same to the rest of the dough and filling.

Now take a plastic cover and place it on a flat surface (A zip lock cover can be used). Apply oil on the cover. Place the prepared stuffing covered dough mixture on the cover and press it gently to form a polio. Do not press it very thin. Poli should be of a palm size with ¼ of an inch thickness.

In the meanwhile heat a griddle/tava on medium heat. Now slowly transfer the poli from the plastic cover to the hot tava. Cook it on both the sides with ghee till light golden brown. Remove and enjoy hot.

Note: While grinding the dal. Sometimes it may get mushy, that’s ok. But make sure it is not too runny.

Apply oil to both of the palms while making the polis.

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Pal Kozhukattai (With Sugar)

noreply@blogger.com (Sukanya Ramkumar) — Tue, 05 Apr 2011 00:36:00 +0000

Looking for a light sweet for an evening.

Got this recipe from an old chettinad cookbook. It said that, sugar or jaggery can be used for making this kozhukattais. I have tried both of them, both tasted very good. Of course the jaggery one had a nutty flavor and little thick then the sugar one. Will post the jaggery version latter.

I am sending this recipe to the Nivedita's event "Celebrate Sweets" . Priya of "Priya's Easy N Tasty Recipes" is hosting this month's event for the theme Rice. All the best Priya....

Ingredients :

Rice flour - 1 cup
Water - 1 cup
Salt - 1 pinch

Milk - 2 cup
Coconut milk - 1 cup
Sugar - 3/4 cup or more as per taste
Cardamom powder - ½ teaspoon
Saffron - 1 pinch (this is optional)

Procedure :
Boil 1 cup of water with salt. Add the water in batches to the rice flour, with a help of a wooden spoon mix the rice flour fast. Add the water till it forms soft dough.

Let it cool down a bit.

When the dough is ok to touch, (it should be still warm) make small log shapes out of it.

In the meanwhile heat milk in a wide pan. Once the milk stars to boil add sugar and slowly drop the rice logs made earlier. Initially they will sink into the bottom. Once they are cooked they will start floating at the top. (Don’t stir the milk mixture very often, it may break the rice logs)

Once almost all the rice logs start to float on the top, add the coconut milk, cardamom powder and saffron, mix well. Switch off the flame once the mixture starts to boil once.

Serve hot or cold.

Note: While boiling the water, make it as 1 ½ cups as some rice flour may absorb more water.

The dough should be in the consistency of a iddiyapam dough or more softer than a roti dough.

Do not boil the milk for a long time after adding the coconut milk. Try to use fresh coconut milk, not the caned ones.

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Sura Puttu / Shark Fish Dry Fry

noreply@blogger.com (Sukanya Ramkumar) — Wed, 30 Mar 2011 03:21:00 +0000

This is an famous south Indian seafood delicacy.

Sura Puttu is an great feast for seafood lovers. It is very delicate and aromatic in flavors. This is a dry fish curry in the form of puttu. This is a great accomplishment with sambar rice, rasam rice or with any other rice varieties.

This is my grandmother’s recipe, My mom followed the same recipe and now I am following it too. I have never made any changes to this good old traditional recipe.

Ingredients :

Sura / Shark fish - 3 lbs
Onions - 1 cup finely chopped
Green Chellies - 3 to 4 finely chopped
Ginger garlic paste - 2 teaspoon
Garlic - 5 cloves chopped in big dices
Red chili powder - ¼ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - 1 sprig
Salt
Oil

Procedure :

Cut the shark fish into medium recipes (Ask Ur fishmonger to do this, as it is hard to cut in home). Wash the fish properly.

In big vessel bring water to boil and put the shark pieces into it and cook it for 10 to 15 minutes. The fish will turn opaque, this means it’s cooked. Switch of and let it cool a bit.

Now slowly peal the skin of the fish. This will be easy as the fish is cooked fully. Remove the bones also. Squeeze excess water and keep the fish in a different dish, Do this process to all the other fish pieces.

Next flake the fish pieces with your hands. It will be as a dry fish flakes. Make sure there is no water at all. It should be really dry. To this mixture add salt, red chili powder and turmeric powder and mix well with hands.

Now heat oil to a pan and add onion, garlic and green chilies and sauté it for a while. Next add the ginger garlic paste and little salt for the onions and sauté till the raw smell of the ginger garlic is gone.

Add the fish flacks mixture to the pan and mix it well until the onion mixture and fish mixture are well incorporated. Check for salt. Now keep the flames in low and fry this mixture till light brown in color. Finally add the curry leaves and toss it around.

Serve it hot.

Note: Adjust the salt and red chili powder according to ur taste bud.

Use a wide pan for frying the sura puttu as it will be easy to make them toasty.

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Bombay Sandwich

noreply@blogger.com (Sukanya Ramkumar) — Fri, 25 Mar 2011 03:03:00 +0000

This is a very popular snack in all the chaat shops.

My mom’s place is near Sowcarpet, those who know about sowcarpet, can tell how famous are these sandwiches. There are many sandwich bars around my place where we get these awesome and cool sandwiches. It is really fun looking those chaat walas preparing the sandwiches, those guys do it so fast out of practice. It is so mouthwatering....

I make these sandwiches quite often as they involve more veggies and a healthy little snack.

Ingredients :

White bread or Sandwich bread - 10 slices
Green chutney - ½ cup
Thinly sliced onion
Thinly sliced Tomato
Thinly sliced boiled potatoes
Thinly sliced cucumbers
Salted Butter
Salt, pepper, chat masala

Procedure :

Remove the crust from the bread. Arrange the bread sliced in single layer. Spread butter on them. Next spread the green chutney on all the slices.

Now arrange 2 to 3 onion slices on bread followed by tomatoes, cucumber and potatoes. As i have said 10 slices of bread, arrange this on 5 sliced of bread.

Now sprinkle salt, pepper and chat masala on top of the vegetables. Finally top the other 5 bread slices on the top of the vegetables as a sandwich.

Note: Slice all the veggies very thin.

If needed some sev can be sprinkled over the top of sandwiches.

Try to assemble the sandwich at last before consuming, as the sandwiches will become little soggy.

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Sago Bonda/ Javvarisi Bonda/ Saggubiyyam Bonda

noreply@blogger.com (Sukanya Ramkumar) — Wed, 23 Mar 2011 00:24:00 +0000

Want to have something comforting for the cold weather…

This is a very simple tea time snacks that can be enjoyed with some sambar or chutney. If you have a get together next time, don’t forget this bonda. A tasty little bite, best for girls chit chat evening…

Ingredients :

Idli batter - 1 cup
Rice flour - 2 teaspoon
Sago pearls - ½ cup
Red onions - ½ cup finely diced
Green chilies - 2 finely minced
Grated ginger - ½ teaspoon
Curry leaves - 10 cut into pieces
Cilantro - 4 to 5 sprigs finely chopped
Salt

Oil for deep frying

Procedure :
Soak sago in enough cold water for 3 to 4 hours. It will almost double in size. Later drain the sago and mix all the above ingredients together. Batter should be in the consistency like a cookie batter or bonda batter. SHold is able to from small dumplings out of it. Check for salt.

Heat oil in a deep dish. When the oil is of medium heat. Drop small dumpling of the mixed batter and deep fry it until golden brown in color.

Note: Not necessary that all the dumplings should be the same shape. But try to maintain the same size for even cooking.

If the batter is runny try adding some more onions and rice flour. If it is too thick, sprinkle some water.

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Chocolate Bark

noreply@blogger.com (Sukanya Ramkumar) — Sun, 20 Mar 2011 04:21:00 +0000

Hi all… Its me again after a short unapprised break……

This is a perfect treat for my chocoholic friends. I love chocolate bark as it can be customized to each ones taste. The dried fruit and nut in this recipe is my favorite combo. I have used crystallized ginger in this recipe which makes my chocolate bark unique from others. Crystallized ginger makes such a difference in taste with all the dried fruits, nuts and chocolate.

I love to use a mixture of milk chocolate and semi-sweet chocolate. This gives a dark rich chocolate color and taste great too….

Actually thought of posting this for Valentine’s day. As my son keeps me busy always, just found time know…. Enjoy….

Ingredients :

Semi-sweet chocolate chips - 8 ounce
Milk chocolate - 8 ounce
Toasted almonds chopped - ¼ cup
Salted cashews chopped - ¼ cup
Dried cranberries chopped - ¼ cup
Dried mango chopped - ¼ cup
Crystallized ginger finally chopped - 2 tablespoon

Procedure :
Melt the chocolate chips in a microwave safe bowl. While melting the chocolate, melt it 3 to 4 time in regular intervals as chocolate can get burnt very easily. Use the lowest power to melt the chocolate.

Alternatively a double boiler can be used to melt the chocolate.

Line the baking sheet with parchment paper. Now pour the chocolate over the parchment paper. Sprinkle all the dried fruits and nuts over the melted chocolate while it is still warm.

Allow this to set for 2 hours or until the chocolate is completely set and cooled. Now slowly remove the parchment paper and cut the chocolate bark into pieces.

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Wheat Rava Pongal

noreply@blogger.com (Sukanya Ramkumar) — Mon, 10 Jan 2011 18:04:00 +0000

Want a healthy plate of breakfast!!!!

As we all know Pongal - the harvest festival is about to come in a week or so, I thought this is would be a time to post this recipe, which I clicked long back. I think this is a one best way to eat whole grains and vegetables.

I figured this recipe during my pregnancy, when I really wanted to have a healthy as well as a delicious plate of food. I totally adored this pongal whenever I make this…..

I am sending this recipe to the Sanjeeta KK‘s event WCC-Whole Wheat For Breakfast. All the best Sanjeeta for this new start....

Ingredients :

Wheat Rava - 1 cup
Moong dal - ½ cup
Water - 4 ½ to 5 cups
Ginger - ½ inch piece
Green chilies - 3
Asafoetida or hing - ¼ teaspoon
Turmeric powder - ¼ teaspoon
Whole pepper corns - 1 teaspoon
Cumin - 2 teaspoon
Boiled vegetables - ½ cup (I have used a mixture of carrots, beans and peas)
Ghee and oil - 1 tablespoon each
Chaswes - 10
Salt
Curry leaves - 10

Procedure :

Dry roast the wheat rava for 5 minutes until nice aroma comes out. Grind green chilies and ginger together and make a smooth paste out of it. In the meanwhile soak moong dal for 15 minutes.

Now cook wheat rava, moong dal, salt, asafoetida, turmeric powder and the green chili paste with 41/2 cups of water. (I cooked in pressure cooker for 2 to 3 whistles. If using stove top method 5 cups of water will be needed)

Now take a wide pan, heat ghee and oil and add the whole peppercorns and cumin and let it splutters for few seconds now add the cashews and fry till light golden brown. Now add the curry leaves and now pour the cooked wheat mixture and the cooked vegetables. Mix all together and check for salt and serve with hot sambar.

You may also like my other Pongal Recipes:

HOT N' SWEET BOWL

A Trio With Toor Dal

Ingredients :

Toor dal - 1/2 cup Turmeric powder - 1/4 teaspoon Garlic - 2 big cloves Salt as needed Coriander leaves For tempering: Oil - 1 teaspoon Mustered seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Red chili - 2 Hing - 1 pinch Few curry leaves 1 garlic clove (optional)

Ingredients :

Raspberry Buttermilk Cake

Ingredients :

Procedure :

Simple Fruit Custard

Milk - 4 cups Custard Powder - 2 tablespoon Sugar - 1/4 cup Mixed fruits - 2 to 2 1/2 cups (I have used apples, papaya, banana, strawberries, green grapes, dried cherries) Procedure :

Rose Shrikhand

Ingredients :

Hung curd - 1 cup Gulkand - 1tablespoon Honey - 1 teaspoon Rose water - 1/4 teaspoon Saffron 1 pinch Fresh Rose petals washed and chopped for garnishing

Coffee Milkshake

Ingredients :

Procedure :

Masala Cashews

Whole cashews - 2 cups Besan - 1/2 cup Rice flour - 2 tablespoon Ginger Garlic paste - 1/2 teaspoonKashmirs chili powder - 1 teaspoon Baking soda - 1 pinch Fennel seeds powder - ½ teaspoon

Amchur powder- 1/2 teaspoon Curry leaves - few torn into small pieces Salt - 1/2 teaspoon Oil for deep frying

Procedure :

Rava Idli With Coriander Chutney / Kothamalli Thuvaiyal

Ingredients :

Procedure :

Ingredients :

Badam Halwa

Whole Almonds - 1 cup Sugar - 1 ½ cup Ghee - ½ cup Saffron - 2 heavy pinches Cardamom powder - ½ teaspoon Milk - just to grind the almonds

Procedure :

Chocolate Marble Cake

Ingredients : All Purpose Flour - 1 ½ cup Butter - ½ cup Sugar - 1 cup Semi Sweet Chocolate - 4 ounces Sour cream - ¼ cup Eggs - 2 Milk - ½ cup Baking Powder - 2 teaspoon Vanilla - 1 teaspoon Salt - ¼ teaspoon

Procedure :

Blueberry Sundae

Ingredients :

Blueberry Icecream - 2 to 3 scoops Vanila Icecream - 1 to 2 scoops Blueberry Syrup - 2 tablespoon Chopped nuts - 2 tablespoon

Mango Milkshake

Fresh mango cubes - ½ cup Cold milk - 1 cup(I used fat free milk) Sugar - 2 teaspoon or more (depends upon the sourness of the mango) Fresh whipped cream - 2 teaspoon Some maraschino cherries for decoration

Procedure :

Father’s Day Breakfast - Egg In A Hole

Ingredients : Whole Grain Bread - 1 slice Egg - 1 Red Pepper Flakes - ½ pinch Butter - 1 tablespoon Dried Oregano - 1 pich

Procedure :

Strawberry Banana Pancakes

Ingredients : 1 recipe of Buttermilk Pancake Ripe Banana - 1 Fresh whipped cream - ¼ cup Maraschino cherries a few. For strawberry syrup: Fresh or frozen strawberries - 1 cup Water - 1 cup Sugar - ½ cup Lemon zest - 1/8 teaspoon.

Procedure :

Spinach Swirls - Desi Style

Ingredients : Puff pastry - 1 sheet Fresh spinach - 1 cup packed Onions - 2 tablespoon very finely minced Shredded swiss cheese - ½ cup Garlic - 2 cloves Green chilli paste - ¼ teapsoon Cumin powder - ¼ teaspoon Garam Masala powder - ¼ teaspoon Salt as required Melted butter for brushing

Procedure :

Blueberry Ice Cream

Ingredients : Heavy wipping cream - 2 cups Fresh or frozen Blueberries - 1 cup Sugar - ½ cup Water - 1 tablespoon Vanilla - 1 teaspoon

Strawberry Shrikhand

Ingredients : Low fat yogurt - 1 cup Fresh strawberries - ¼ cup Sugar - ¼ cup or more depends up the tartness of the berries Saffron - 1 pinch soaked in 1 teaspoon of warn milk Cardamom - ¼ teaspoon Pistachios for garnishing.

Procedure :

Hawaiian Pancakes - Pineapple Pancakes

Ingredients :

All purpose flour - 1 cup Fresh pineapple - ½ cup cut into cubes Baking Powder - 1 teaspoon Baking Soda - 1/2 teaspoon Egg - 1 Sugar - ¼ cup Buttermilk - 1 cup Melted Butter - 2 tablespoon Salt - 1/4 teaspoon Vanilla - 1/2 teaspoon Whipped cream Maraschino cherries

Procedure :

Blueberry French Toast Cups

Sour dough bread - ½ loaf Blueberry - 1 cup Eggs - 4 Milk - ½ cup Sugar - 2 tablespoon Vanilla - ½ teaspoon Ground cinnamon - ¼ teaspoon Raw sugar - for sprinkling on the top Maple syrup for serving

Procedure :

Puran Poli / Bobbatlu

Maida - 2 cup Salt - 1 teaspoon Water as required to do soft dough Oil - 2 table spoon Channa dal - 1 cup Jaggery - 1 ½ cups Cardamom powder - 1 teapoon Ghee for cooking the poli

Procedure :

Pal Kozhukattai (With Sugar)

Rice flour - 1 cup Water - 1 cup Salt - 1 pinch Milk - 2 cup Coconut milk - 1 cup Sugar - 3/4 cup or more as per taste Cardamom powder - ½ teaspoon Saffron - 1 pinch (this is optional)

Sura Puttu / Shark Fish Dry Fry

Sura / Shark fish - 3 lbs Onions - 1 cup finely chopped Green Chellies - 3 to 4 finely chopped Ginger garlic paste - 2 teaspoon Garlic - 5 cloves chopped in big dices Red chili powder - ¼ teaspoon Turmeric powder - ½ teaspoon Curry leaves - 1 sprig Salt Oil

Procedure :

Cut the shark fish into medium recipes (Ask Ur fishmonger to do this, as it is hard to cut in home). Wash the fish properly.

Bombay Sandwich

Ingredients :

White bread or Sandwich bread - 10 slices Green chutney - ½ cup Thinly sliced onion Thinly sliced Tomato Thinly sliced boiled potatoes Thinly sliced cucumbers Salted Butter Salt, pepper, chat masala

Sago Bonda/ Javvarisi Bonda/ Saggubiyyam Bonda

Idli batter - 1 cup Rice flour - 2 teaspoon Sago pearls - ½ cup Red onions - ½ cup finely diced Green chilies - 2 finely minced Grated ginger - ½ teaspoon Curry leaves - 10 cut into pieces Cilantro - 4 to 5 sprigs finely chopped Salt Oil for deep frying

Chocolate Bark

Semi-sweet chocolate chips - 8 ounce Milk chocolate - 8 ounce Toasted almonds chopped - ¼ cup Salted cashews chopped - ¼ cup Dried cranberries chopped - ¼ cup Dried mango chopped - ¼ cup Crystallized ginger finally chopped - 2 tablespoon

Wheat Rava Pongal

Toor dal - 1/2 cup
Turmeric powder - 1/4 teaspoon
Garlic - 2 big cloves
Salt as needed
Coriander leaves

For tempering:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Red chili - 2
Hing - 1 pinch
Few curry leaves
1 garlic clove (optional)

Milk - 4 cups
Custard Powder - 2 tablespoon
Sugar - 1/4 cup
Mixed fruits - 2 to 2 1/2 cups (I have used apples, papaya, banana, strawberries, green grapes, dried cherries)

Procedure :

Hung curd - 1 cup
Gulkand - 1tablespoon
Honey - 1 teaspoon
Rose water - 1/4 teaspoon
Saffron 1 pinch
Fresh Rose petals washed and chopped for garnishing

Whole cashews - 2 cups
Besan - 1/2 cup
Rice flour - 2 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Kashmirs chili powder - 1 teaspoon
Baking soda - 1 pinch
Fennel seeds powder - ½ teaspoon

Amchur powder- 1/2 teaspoon
Curry leaves - few torn into small pieces
Salt - 1/2 teaspoon
Oil for deep frying

Whole Almonds - 1 cup
Sugar - 1 ½ cup
Ghee - ½ cup
Saffron - 2 heavy pinches
Cardamom powder - ½ teaspoon
Milk - just to grind the almonds

Ingredients :
All Purpose Flour - 1 ½ cup
Butter - ½ cup
Sugar - 1 cup
Semi Sweet Chocolate - 4 ounces
Sour cream - ¼ cup
Eggs - 2
Milk - ½ cup
Baking Powder - 2 teaspoon
Vanilla - 1 teaspoon
Salt - ¼ teaspoon

Blueberry Icecream - 2 to 3 scoops
Vanila Icecream - 1 to 2 scoops
Blueberry Syrup - 2 tablespoon
Chopped nuts - 2 tablespoon

Fresh mango cubes - ½ cup
Cold milk - 1 cup(I used fat free milk)
Sugar - 2 teaspoon or more (depends upon the sourness of the mango)
Fresh whipped cream - 2 teaspoon
Some maraschino cherries for decoration

Ingredients :
Whole Grain Bread - 1 slice
Egg - 1
Red Pepper Flakes - ½ pinch
Butter - 1 tablespoon
Dried Oregano - 1 pich

Ingredients :

1 recipe of Buttermilk Pancake
Ripe Banana - 1
Fresh whipped cream - ¼ cup
Maraschino cherries a few.

For strawberry syrup:
Fresh or frozen strawberries - 1 cup
Water - 1 cup
Sugar - ½ cup
Lemon zest - 1/8 teaspoon.

Ingredients :
Puff pastry - 1 sheet
Fresh spinach - 1 cup packed
Onions - 2 tablespoon very finely minced
Shredded swiss cheese - ½ cup
Garlic - 2 cloves
Green chilli paste - ¼ teapsoon
Cumin powder - ¼ teaspoon
Garam Masala powder - ¼ teaspoon
Salt as required Melted butter for brushing

Ingredients :
Heavy wipping cream - 2 cups
Fresh or frozen Blueberries - 1 cup
Sugar - ½ cup
Water - 1 tablespoon
Vanilla - 1 teaspoon

Ingredients :
Low fat yogurt - 1 cup
Fresh strawberries - ¼ cup
Sugar - ¼ cup or more depends up the tartness of the berries
Saffron - 1 pinch soaked in 1 teaspoon of warn milk
Cardamom - ¼ teaspoon
Pistachios for garnishing.

All purpose flour - 1 cup
Fresh pineapple - ½ cup cut into cubes
Baking Powder - 1 teaspoon
Baking Soda - 1/2 teaspoon
Egg - 1
Sugar - ¼ cup
Buttermilk - 1 cup
Melted Butter - 2 tablespoon
Salt - 1/4 teaspoon
Vanilla - 1/2 teaspoon

Whipped cream
Maraschino cherries

Sour dough bread - ½ loaf
Blueberry - 1 cup
Eggs - 4
Milk - ½ cup
Sugar - 2 tablespoon
Vanilla - ½ teaspoon
Ground cinnamon - ¼ teaspoon
Raw sugar - for sprinkling on the top
Maple syrup for serving

Maida - 2 cup
Salt - 1 teaspoon
Water as required to do soft dough
Oil - 2 table spoon

Channa dal - 1 cup
Jaggery - 1 ½ cups
Cardamom powder - 1 teapoon

Ghee for cooking the poli

Rice flour - 1 cup
Water - 1 cup
Salt - 1 pinch

Milk - 2 cup
Coconut milk - 1 cup
Sugar - 3/4 cup or more as per taste
Cardamom powder - ½ teaspoon
Saffron - 1 pinch (this is optional)

Sura / Shark fish - 3 lbs
Onions - 1 cup finely chopped
Green Chellies - 3 to 4 finely chopped
Ginger garlic paste - 2 teaspoon
Garlic - 5 cloves chopped in big dices
Red chili powder - ¼ teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - 1 sprig
Salt
Oil

White bread or Sandwich bread - 10 slices
Green chutney - ½ cup
Thinly sliced onion
Thinly sliced Tomato
Thinly sliced boiled potatoes
Thinly sliced cucumbers
Salted Butter
Salt, pepper, chat masala

Idli batter - 1 cup
Rice flour - 2 teaspoon
Sago pearls - ½ cup
Red onions - ½ cup finely diced
Green chilies - 2 finely minced
Grated ginger - ½ teaspoon
Curry leaves - 10 cut into pieces
Cilantro - 4 to 5 sprigs finely chopped
Salt

Oil for deep frying

Semi-sweet chocolate chips - 8 ounce
Milk chocolate - 8 ounce
Toasted almonds chopped - ¼ cup
Salted cashews chopped - ¼ cup
Dried cranberries chopped - ¼ cup
Dried mango chopped - ¼ cup
Crystallized ginger finally chopped - 2 tablespoon