Priya's Feast

Puttu with White Lobia/Karamani Curry-Happy Republic Day

noreply@blogger.com (Priyas Feast) — Wed, 25 Jan 2012 15:23:00 +0000

I am wishing all the Indians,a very happy republic day 2012!...I am glad to post the tri flavored puttu and Karamani curry...Both are my family's fav dish....

For Yellow Color,I used Corn Puttu Podi

For Green,Grained a cup of Mint and Green Chillies..

Its a must-try variation of puttu...

The green puttu tasted the best out of the rest..

Mix a cup of puttu maavu with half cup of water and Salt..

Set aside for 15 minutes

Add the mint water to the puttu maavu with salt...Set aside

Layer the maavu and grated coconut in Puttu steamer...and Steam it for 10-15 minutes...

When steam starts to escape,u can remove it from flame

Pull the puttu out of steamer

And Serve with Yummy Karamani Curry

(The recipe is given below)

Karamani/Lobia Curry

Ingredients

Karamani-2 cups

Onion/Shallots,sliced-half cup

Tomato,sliced-1,small

Sambar powder-3/4 tsp

Oil-1 tsp

Salt to taste

Curry leaves-a few

Directions

Soak the Karamani peas in hot water for 20 minutes

Pressure cook or Cook them for 7-10 minutes until it turns soft

Saute the onion and tomato with Salt

if using the shallots,dont remove the skin,u can use as it is

Add the cooked karamani and a cup of water

Add the sambar powder and bring to a boil

Sprinkle some curry leaves

Serve with puttu

Kovakkai Poriyal

noreply@blogger.com (Priyas Feast) — Fri, 20 Jan 2012 05:30:00 +0000

Its been wonderful pongal feast and celebrations at home…With all the high calorie food,we cant skip the healthy food…Luckily,everyone luvs this kovakai at home..I make it almost every friday,Tindora/Kovakai is good for diabetic people …It reduces the blood sugar level and act as natural insulin..

So,why don’t we call it no bitter ~~bittergourd~~ Kovakkai poriyal

Ingredients

Kovakkai,sliced-250 gms

Onion,medium size-1,sliced

Tomato-1,chopped

Sombu/Jeera-1 tsp

Turmeric powder-1/4 tsp

Chilli powder-1/2 tsp

Red chillies,broken-2
Coriander leaves-Chopped

Oil –2 tsps

Salt to taste

Method

1.Heat the pan,Fry the Sombu/Jeera and red chillies in a pan

2.Add the onion and saute till it turns transculent

3.Add the tomato,Coriander leaves and kovakkai to the pan and saute it well

4.Add half cup of water,close the lid and cook for 3-5 minutes

5.Once,it turns little tender,its done.

Sarkaravalli kizhangu Thithipu/சர்க்கரைவள்ளி கிழங்கு தித்திப்பு

noreply@blogger.com (Priyas Feast) — Sun, 15 Jan 2012 12:44:00 +0000

It is true,as someone said Pongal festival is tamilian's thanksgiving day for the farmers....While almost all the vegetables are bought during pongal,specially this sarkaravalli kizhangu will be used in sambar or kootu for one of the pongal day.....This is simple and easy one to make ,the kids will finish the "pick and run " snack in no time...

To make Thithipu
Sarkaravalli kilangu/Japanese Yam-250 gms
Coconut ,grated-half cup
Sugar-2 tsp
Ghee-a tsp

Method
Wash the kizhangu and cook it tawa or steamer ,until it turns tender
if it is steamer ,it needs just ten minutes
Peel the skin and smash them with rest of the ingredients..
Shape it as u like into balls or cubes

One yummy and easy snack is ready
U can also make it with Maravalli kizhangu which is less taster

பொங்கல் நல்வாழ்த்துக்கள்

Banoffee Pie

noreply@blogger.com (Priyas Feast) — Mon, 09 Jan 2012 11:51:00 +0000

Its been long time,I want to try something new ,which i never tasted before..So,here is sweet punch of Jan, No-Bake Banoffee Pie using "Dulce the Leche" which is an reduced condensed milk toffee,and i can call it a western style thiratttu pal in a sticky consistency...There are various ways to make it..I followed Divya's Pressure cooker method....

If u r afraid of using the tin in pressure cooker,u can tranfer the condensed milk in the heavy weighing bowl ,wrap it with foil and pressure cook it for 1 hr 40 minutes
If u r using the tin,Immerse the tin completely in the water
Keep the flame sim and make sure ,u dont over cook it ,it will turn hard and crystallized

Here is the recipe for Banoffee Pie by wonderful blogger Swapna from Swapna's Cuisine..The recipe is so simple..Just five simple steps to get the yummy dessert...

1.Crush the marie biscuits to powder and add the melted butter to make the pie crust

2.Pour the dulce toffee in the center and line the banana slices

3.Whip the whipping cream till it peaks

4.Spread the cream on the pie

5.Dust some cocoa powder on top and its done!!!!

To decorate on top,I piped in some more cream,drizzled some melted chocolate with some banana slices

This slice is killer dessert !!

Refrigerate the pie for 3-4 hrs....It taste much better the next day..

Check Swapna Cuisine 's for complete recipe

Murunga Kerai Sambar

noreply@blogger.com (Priyas Feast) — Mon, 02 Jan 2012 14:52:00 +0000

Wish you all very happy and prosperous new year...As last year,I am sharing an another sambar which is my most fav..And i searched for this keerai quit a while,finally got from the vegetable seller by "on ~~request~~ demand"

The one of the healthy and most tastiest green leaves is Murunga keerai.Dont know how much u ppl like it..But i like the keerai sambar varieties a lot..Specially if it is made with this murunga keerai....Lets check on the healthy note...A teaspoon of drum stick leaves carries 14% of protein,40% of calcium,23% of iron and vitamin A(referred to Wiki theory)
The sambar will be little spicy,little tangy and more yummy...I am sure ,U wont forget to lick ur finger...

Murunga Keerai Sambar
Ingredients

Drumstick Leaves/Murungai Keerai-250 gms

Toor dal-1 plus half cup

Onion-2,Sliced

Mustard-half tsp

Cumin-1 tsp

Sesame oil-2 tbsp

Red chillies-4-5,remove the stem

Tamarind-half lemon size,soaked in a cup of water

if pulp-1 tbsp

Salt to taste

Sambar powder-1 tsp

Method

Clean the leaves and remove the stems(stems will give bitter taste)

I always wash the bunches a day before and keep aside..So that,the keerai will shed the leaves of their own,and you dont have the big job of doing it..

Saute the mustard,Cumin in oil

When the onion turns translucent ,add the red chillies

Cook the dal with double quantity of water and smash it well

Add the sambar powder and salt to the dal

Add the keerai to the sauteed onions

And the dal

Bring to boil

Once,the keerai is cooked,add the tamarind water

Keerai sambar is all set to go for a yummy feast...

The Crown-Residency Towers

noreply@blogger.com (Priyas Feast) — Tue, 27 Dec 2011 11:25:00 +0000

Recently I have been invited to review "The Crown" at Residency Towers..The Residency's Main Street is much familiar for its buffet.While Crown is the roof top restaurant (200 feet from ground level)with the alfreso dining with a panoramic view of chennai with its high dome and plush seating..

Alfresco states "in the fresh" or in the outing or air..Those who never been to one of the international italian restaurants,This place is woowish and amazingly designed with the pillars,center seating,talls windows around the hall and they also have the simple deck(dining out) with the infinite water fall..

The royal suit can be the best for group dining

And the ambience is the best for unforgettable dining experiences..

The place has a dice with pillars around it to make restaurant more appealing..

Ok..Enough with the ambience,Lets move on to food B-)

The welcome drink is just ok,there was nothing special on it..It is jus a flavoured soda..

The pappad were too spicy to me...The wait for the starters were too long,and these pappads doesnt help me as well...

The galouti kebab served was the best,it literally melts in mouth with fine minced meat in the bed of yummy sweet naan/pastry....This is the first time,i tasted galouti kebab and i cant help myself stop munching them

The chicken and fish kebab was with mild flavour of spices,tasted good too

Two veg Starters were served,i guess the first one was veg sheek kebab and second one was paneer...both were good too..

The mutton rohan gosh was served with soft naans,but the gravy didnt score well...The chef said he doesnt like using tomatoes in rohan gosh,but definitely i do.The gravy was tasted like mughlai dish,since the brown onions flavour was over powering...

This beautiful gravy was served with naans called Dal Mahkani...I am ashamed i am not big fan of dal makhani, until i tasted this!!!...The chef explained how it is made with slow cooking it for more than 24 hours,and of course how the makhani (butter) is generously used
It was creamy and yummmy!

The chocolate mud pie was good with the texture,but i cudnt taste more than 3 spoons...I guess the chocolate is over cooked..And few desi sweets were served which was fair to taste...

The food will be the best ,if the dishes are well choosen and the service must be improved (they must visit courtyard by marriott or burgundy on it) ....The ambiance was pretty good for romantic dining and chilling out with the group of friends....

They can serve unlimited nonveg kebab,naan and a gravy of ur choice @ Rs 789/...

Sounds good,Isnt it?

Located at
The Crown,Residency Towers,
115,Thyagaraya Road,T.Nagar,Chennai
Ph:044-28156363

Stolen-Third Blog Anniversary

noreply@blogger.com (Priyas Feast) — Wed, 21 Dec 2011 10:39:00 +0000

I thank my cousin shobana to showing me the right path to blog about the cooking,Or else,I must be a mommy blogger in my closed private blog.....This year 2011 was so special and memorable for me..Priya's feast has turned into catering service,and working with many people successfully now...

I thank my husband who is still a fussy foodie,the first reader of my every post..I thank my parents who gave wonderful support and still being best critic...My mother has sent me a bouquet of flowers with cheerful words,I am really astonished..

I bow down my head to god for the bounty of blessings..

The Stolen is the German christmas loaf which is a traditional serving for the occasion.....I couldnt do the step wise pictures,As i am too busy and stuck with the catering services happening in full josh...The loaf is baked many times by me,the recipe calls for only 20 gms of mixed fruit,but i added 200 gms and made it rich for this special occasion...

Stolen

Ingredients

Flour-200 gms

Milk-60 ml

Yeast-10gms

Sugar-20gms

Spice powder-2 gms

Mixed fruit-20gms

Lemon Zest-a pinch

Egg-1

Gluten-8 gms

Flour-200 gms

Method

1.Make soft dough by mixing all the ingredients except the mixed fruit and spices

2.Add the rest of ingredients in the final stage of the dough

3.Divide the dough and shape it in a loaf shape,rest it in the tray for at least 60 mins

4.Bake in pre heated oven at the temperature of 180*C for 30 mins

5.After baking soak the stolen in clarified butter and dust the icing sugar before serving

Tips

1.Knead the dough well until it turns soft and expandable

2.Once baked,brush it with butter on top,as it prevents over drying

Wish u all a wonderful Merry Christmas

Ponettone

noreply@blogger.com (Priyas Feast) — Sat, 17 Dec 2011 04:49:00 +0000

I luv this season,which is one of the best of the year...There are many reasons that makes to say this...Can u say the entire world looks so beautiful better than this season?...Well ,Forget the freezing cold ;-)

Ponettone is a traditional Italian Holiday sweet bread which is made with yeast....Recently i tasted this cake like bread and soon tried the recipe from the chef...The cake was very light ,sweet and tasty..The serving suggestions with ponettone are Almond liquor,Mascarpone Cheese and the Marshala wine.

Check out the Blogging Marathon page for the other Blogging Marathoners

Ponettone

Ingredients

Flour-130 gms

Salt-01 gms

Sugar-30 gms

Yeast-10 gms

Butter-30 gms

Egg Yolk-01 nos

Milk-60ml

Orange and Lemon Zest As required

Sultanas-40 gms

Nutmeg powder a pinch

Cardomom powder 01 gm

Egg white 02 nos

Glazed Cherry

Method

1.Dissolve the yeast in milk with bit of sugar

2.Cream the butter and sugar and then add the egg yolk gradually

3.Beat the egg white till fluffy

4.Combine the yeast and milk with butter and sugar batter,and add the rest of the ingredients

5.Fold the batter with the whisked egg white

6.Tranfer the batter in to the ponettone paper mould,sprinkle the raisins on top of the batter

7.Bake in pre heated oven for about 30-35 mins at the temp of 180*C

Bon Appetit

Christmas Cookies-Sweet Punch

noreply@blogger.com (Priyas Feast) — Thu, 08 Dec 2011 08:33:00 +0000

Luks like,I am not blogging regularly,but hey its not true,i am doing a post a week...And the blog marathon is coming up soon from 16th...I will join them this time too,even though I am bundled with household chores and cares...The Christmas tree,stars and all the glittering hangings r out and has been set by the little ones with the guidance...The mixed fruits has been soaked in wine and rum..I will share the traditional recipes of christmas for this season,and its too early to discuss on it...So,the blog marathon will be the Christmas Special..

Made these cookies on last friday,and hansika was so enthusiastic to help me to roll and make shapes...I made the dough and refrigerated in tupperware container.She comes back from school,and spends some time in making cookies..She mix up the dough and I made 4 batches of this recipe...And Needless to say,Cookies r more easy to make and can be stored for a month.

Definitely the pre-preparations for Christmas ,will help you to celebrate and enjoy the season...

Ingredients

1 cup Butter at room temperature

1 cup Sugar

1 Egg(Optional)

1/8 teaspoon Salt

3 cups flour

1/2 teaspoon baking soda

Strawberry Red food coloring

Green food coloring

Method

Cream butter and sugar. Add egg and Mix well. Combine flour, salt and baking soda, mix well, and add to butter mixture. Mix until well combined.

Divide dough into 3 parts. Add red food coloring to the first part and blend well. Add green food coloring to the second part and blend it well. Use enough coloring to make vibrant colors because they fade during baking. Leave the third part plain.

Refrigerate the dough,until u use it...Place the 3 colors of dough in Butter/Plastic paper and use cookie cutter to make fine shapes...

Bake them 166*C for exactly 8 minutes...

Once the cookies are cooled,Store them in air tight container...

The Colorful Cookies doesnt need an icing or any decorations...

Tips
1.Make similar thickness,so while baking,all the cookies are baked evenly
2.To check,if it is baked,the cookies will be slight brown in the bottom
3.If you are baking in huge amount and repeatedly , reduce the time of baking

Enjoy :)

Jamun Cheesecake

noreply@blogger.com (Priyas Feast) — Mon, 28 Nov 2011 09:22:00 +0000

I made this for my last wedding anniversary and posted in my new domain...It went missing in shift over to blogger...I am very glad to share with you now...I have tried both eggless and egg versions of this recipe.The Taste was needless to say ,

it was the best homemade cheesecake with nice,creamy and also with firm texture.

Ingredients

All purpose flour-200 gms

Cornflour-30 gms

Egg-3 or Condensed milk-60 ml

Cream Cheese-8 oz pack

Sugar-100 to 150 gms

Whipping Cream-120 gms

Vanilla Essence-1 tsp

Salt-half tsp

Jamuns-As needed

For the base

Powdered Marie Biscuits-100 gms

Melted Butter/Oil-3 tbsp

Check the stepwise pictures in clockwise direction..

Method

1.Whip the cream cheese,Whipping Cream,Sugar and Vanilla Essence in a bowl for 4-5 minutes

2.Add the beated eggs/Condensed milk slowly to the Cream Cheese and beat it well

3.Mix the Flours and salt and add them to Cream Cheese and fold it well

4.Mix the melted butter and Powdered biscuits well

5.Take a 8 inch Spring form pan,and set the biscuit and press firmly to form a base

6.Half the jamuns into two and Arrange from the corners to the middle

7.Pour the cream cheese mixture slowly over the centre,allow it spread

8.Spread the cheese on the top with a knife to cover the jamuns well

9.Cover the pan with aluminium foil tightly wrapped

10.Stem it in a steamer,pressure cooker or an oven for 15-20 minutes in medium flame

11.Insert a knife in the middle to chk it is baked well,if it is still moist ,bake it few more minutes

12.Dont over bake it,since it will turn hard.

Once baked,Refrigerate for 2-3 hours and Serve Chilled...Those who use condensed milk,reduce the Sugar amount.

Nuts and Raisin Muffin

noreply@blogger.com (Priyas Feast) — Tue, 22 Nov 2011 16:34:00 +0000

I'm done with my 7 days of non stop blogging marathon....I started with Soup and ending with my wonderful yummy muffins..Muffins r quit easy one compared to cupcakes..Mix all the ingredients and fill the liners to full and bake...The single muffin can help you to stay away from hunger,so the highly filling snack will help you to curb the uncontrollable appetite...

Ingredients

Plain flour-1+1/2 cups

Eggs-2

Baking powder-half tbsp

Castor Sugar-1 cup

Nuts and Raisins-150 gms

Milk-half cup

Vanilla Essence-1 tsp

Butter-65 gms

Method

1.Sift the flour,baking powder and the sugar

2.Add the milk,eggs,the essence and butter just blended

3.Dust the nuts and raisins with some flour and fold them into the batter

4.Spoon the batter in muffin liner to almost full level

5.Bake in a preheated oven for 20 minutes at 200 C

Allow it to cool completely

Just thought,the above picture is lil dark.....So i edited for you

Sending this to
Bake with your heart @ A girl's Diary

Christmas Delicacy @ Erivum Puliyum

Winter carnival @ Tickling tastebuds

Besan Halwa

noreply@blogger.com (Priyas Feast) — Mon, 21 Nov 2011 18:01:00 +0000

I have tasted this halwa in a marriage ceremony...We couldn't find the ingredient,but initially thought it was Ashoka Halwa...But the caterer was humble enough to reply and also to share the recipe ....

I made this for last diwali.U need not worry abt lumpiness while making this halwa and the recipe is an easy one,except few minutes of stirring..

Ingredients

Besan-200 gms

Maida-50 gms

Sugar-250 gms

Ghee-200 gms

If u like Some Cardomon Powder and Fried nuts and Raisins

Method

1.Mix the ghee ,maida and the besan into a bowl

2.Pour it in an non stick fry pan,and stir it well with medium heat

3.Once,it starts bubbling ,Add the sugar

4.Stir,Stir and the stir until u get halwa consistency..that means u can roll a unsticky ball in ur fingers..

The besan will not be over powering in taste,it tastes almost like ashoka halwa...

Mutton Pepper Fry

noreply@blogger.com (Priyas Feast) — Sun, 20 Nov 2011 17:31:00 +0000

Ingredients

Mutton-250 gms

Ginger & Garlic paste-1 tsp

Peppercorns-1 tbsp

Garam masala-1 cloves & 1 cinnomon

Zeera-1/2 tsp

Onion-1

Tomato-1

Green Chilli-1

Turmeric powder-1/4 tsp

Coriander leaves-handful

Curry leaves-few

Water-1 cup

Coconut Oil-3-4 tbsp

Method

1.Grind Onion,tomato,pepper,zeera,garam masala,green chilli and coriander leaves to a fine paste

2.Now In pressure cooker ,Pour coconut oil,fry the mutton pieces

adding ginger n garlic paste,turmeric powder and salt

3.Next add the ground masala and fry well in couple of minutes

4.Then add a cup of water and pressure cook for 15-20 minutes

5.Once pressure cooked,stir in the curry leaves

6.Garnish with coriander leaves and Serve Hot

Tomorrow??....Keep Guessing!!

Ancient Biryani or Dindigul Thalapakatti Biryani

noreply@blogger.com (Priyas Feast) — Sat, 19 Nov 2011 18:06:00 +0000

Remember this winning story,I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru" ஊன் சோறு made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like
Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i cud grab many resources of the spices and its origins...

Ingredients
Chicken-250gms

Seeraga Arisi-200 gms

Coconut milk-250 ml

Coriander powder-1 tsp

Turmeric powder-half tsp

Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1

Curd-Quarter cup

Ghee-half cup

To make fine paste
Small Onions-50 gms

Coriander leaves-10 stems

Green Chilly-1-2 nos

Peppercorns-1 tsp

Cumin-one and half tbsp
Cinnamon-1 inch stick
Cardomon-2-3
Salt to taste
Method

Add the ghee in a pressure cooker,saute the garam masala

Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it

Grind all the ingredients into fine paste

Add the Washed rice

And the coconut milk to the rice

Add the fine paste,coriander powder and salt to it
Bring to boil

Pressure cook it for 3 whistles..Drizzle some ghee and serve hot

I usually do pressure cooking for this biryani...But u can also make by slow cooking process...

Tomorrow,I will be posting Mutton Gravy that makes best pair with this biryani

Nargisi Shami Kebab

noreply@blogger.com (Priyas Feast) — Fri, 18 Nov 2011 17:55:00 +0000

Its been ages since i posted an non vegeterian dish....I love kebabs...This one is so easy to make without marinating and grilling...I enjoyed every bite of it..Those who dont like boiled eggs,can make as plain ones...

Ingredients

Boneless Mutton-250 grams(cut into small pieces)

Onion-1(cut into pieces)

Channa dal-100 grams

Whole spices-2 clove & 2 cinnamon

Garlic-4 pods

Turmeric-1/4 tsp

Chilli powder-2 tsp

Coriander leaves-handful

Lime-1/2

Raw Egg-1

Boiled Egg-4

Method

1.In a cooker,add mutton,onion pieces,channa dal,whole spices,garlic,turmeric powder,chilli powder and pressure cooker for 15-20 minutes

2.Now cool and grind the mixture by adding egg little by little

3.Then,add the lime and chopped coriander leaves.Mix well.

4.Take aportion of mutton mixture,flatten and place half egg or whole egg in the middle and wrap it from all sides so as to cover the egg

5.Finally heat the oil in a wok and deep fry them till golden brown

Come back tomorrow for Ancient Main Course Dish..Happy Weekend

Crispy Baby Corn

noreply@blogger.com (Priyas Feast) — Thu, 17 Nov 2011 12:28:00 +0000

This dish is actually pakoda ,given a fancy name..I tried this recipe many times..The recipe is ~~very~~ easy one,if the veggies are pre-cut,sprinkle the flours and deep fry them and the dish will be ready in ten minutes..Once i made a mistake on storing it..As soon as i fried I placed them in air tight bowl and closed it with a lid..It turned the pakodas soggy..Secondly,do not add much water,it makes pakodas very oily....

Ingredients

Baby Corn 200 grams

Onion 1 sliced

Capsicum-1 sliced

Red Chilli powder-2 tsp

Zeera powder-1 tsp

Chaat masala powder-1 tsp

Garlic powder-3/4 tsp

Rice Flour-2 tbsp

Corn Flour-2 tbsp

Gram flour-1 tbsp

Oil for frying

Spring onion for Garnishing

Method

Diagonally cut baby corn and set aside.Now slice the onions and capsicum

Mix the baby corn,onion and capsicum

Add red chilli,zeera,garlic and chaat masala.Mix well to the veggies

Now Sprinkle the rice,corn and gram flour.Mix well to coat.

Sprinkle 2 tsps of water and mix it (optional)
Heat oil in a wok,deep fry the baby corn until golden brown and crisp

Serve hot and garnish with spring onions

I use this Sweet Chilli Sauce for this starter..

If u want store the pakodas,allow to cool and then place it in air tight container ..It lasts for a week :)

Come back Tomorrow for Nonveg Starter

Tomato Soup / Sorba

noreply@blogger.com (Priyas Feast) — Wed, 16 Nov 2011 08:53:00 +0000

Just got some time to breath and to blog...Here i got wonderful reason to blog,I will post next seven consecutive days with the Blogging Marathon-Winter Special Dishes theme by Srivalli.

I must promise u ,this is the best soup i ever made.Please please try the recipe...

(ok enough of pleading,let me share the recipe)

Ingredients

Tomato-1 kg

Carrot-1 medium

Beetroot-1/2

Onion-1

Garlic-4 pods

Whole Zeera-one tsp

Kashmiri Chilli powder-3/4 tsp

Sugar-2-3 tbsp

Peppercorns-1 tsp

Water-200ml

Coriander leaves-2-3 tbsp

Method

1.Cut Tomato ,beetroot and Onion into small pieces.

Add garlic,whole zeera,chilli powder,sugar,peppercorns and water

2.Now,Pressure cook it for 10-15 minutes

3.Cool the mixture and then grind it to make a pulp and then Strain

Strain till u get only handul of pulp or lesser

4.Transfer to another vessel and bring to boil

5.Finally,grind coriander leaves coarsely and add to the soup

6.Serve hot with croutons.

To make croutons

Toast the buttered bread to hard and crispy,and cut them into small pieces with the sharp knife.

To tell the truth,I drunk this whole bowl soup while the clouds and sun played hide and seek in the sky..I am really impressed with tomato flavour and vibrant color(without coloring agent nor photoshop)

Dont Forget to comeback tomorrow for a Veg Starter..
Sending this to Srivalli's Soups and Salads Event

Coffee and Chocolate Pudding-Sweet Punch

noreply@blogger.com (Priyas Feast) — Tue, 08 Nov 2011 08:43:00 +0000

Life isn't beautiful and much better,if there is no desserts....Can i strike through the ~~desserts~~ and correct as Chocolates...Last two days,i am indulged in yummy gooey wooey chocolate pudding which is baked to perfect...

The recipe shared by divya from Sweet Punch team

Coffee and Chocolate Pudding

Ingredients

1cup Flour
1 tsp Baking powder
2tsp Dark Cocoa powder
1/2cup Brown sugar
1/2cup Milk
2tbsp Butter (melted)
1no Egg (beaten)
1/4cup Chopped walnuts

For toppings
2tbsp Brown sugar
3tbsp Cocoa
1cup Strong black coffee

Method
Preheat the oven to 180C..Sift together the flour,baking powder, dark cocoa powder, add the sugar to it and keep aside..Stir together with the milk,melted butter,beaten eggs and chopped walnuts until well combined...

Pour enough batter in 4-5 greased ramekins, sprinkle the brown sugar,cocao and pour the coffee to the ramekins but dont stir..Bake for 15 minutes..

Serve warm dusted with confectioner's sugar or cinnamon powder..

Whisk all the wet ingredients and Brown Sugar

Pour the batter in any cup

Mix the Coffee,Brown Sugar and Cocoa powder
and add them to the top

I didnt use any add ons on top,Since the pudding itself is rich in taste with nuts,chocolate and strong Coffee Flavour(I used newly introduced "Bru Gold" Coffee powder)..
But of course,it tastes the best with Vanilla Icecream.

Luks So Yummy, Isnt it?

Boondhi Ladoo

noreply@blogger.com (Priyas Feast) — Wed, 02 Nov 2011 19:10:00 +0000

The boondhi laddu is a very easy sweet as gulab jamun,of course after some trial and errors...

After I got married,I made boondhi laddu almost for every diwali..My husband and hansika will be seen more around the dining table ,picking up one by one from the tray..
I will share the tips that wud help u to make perfect and fresh homemade laddu....
Dont miss to check the video of making boondhis

Ingredients
Besan -1 cup
Rice flour-2 tsps
Cooking Soda-2 pinches
Salt -a pinch
Edible Camphor/Pacha Karpuram,powdered-1 pinch
Cardamon,Crushed-4
Fried Cashewnuts and Raisins -a Few

For Sugar Syrup
Sugar-2 cups
Water-Half cup

Method

Sieve the besan and rice flour,with salt and cooking soda

Make a thin batter of it

Heat the oil and use boondhi ladle or similar one to make boondhi

Make the Sugar Syrup...The Consistency of Sugar Syrup must be thick as u can see thru the bubbles itself..
I usually make little more thicker than one string consistency for laddu....

Add the boondhi to sugar syrup when syrup is still hot,Add the fried nuts and raisin in it

Tips
Hope it will be useful for you,

Tip 1: Always sieve the besan flour before using it

Tip2:Make the batter as thin as dosa batter
To get fine boondhis,

Tip3:If u r not using boondhi ladle,never wipe the batter using a vessel on it
neither tape it to get the ball drop-lets..

Tip4:Clean the ladle from batter for every batch

Tip5:Always hold the ladle 2 inches above the oil..

Tip6:Remove the boondhis ,while it stops sizzling in the oil

Tip7:For sugar syrup make them into thick consistency

Tip8:Add the Cardamom and Pacha Karpuram in Syrup itself

Tip9:Add the boondhis as a single batch to the syrup to get even color

Tip10:Let the boondhis goes semi dry and then make balls with mild pressure ,

(may be with a little hint of ghee)

Tip11:To test the perfect soaked bondi,press them in tip of ur finger,the boondi will be sponger and oozes sugar syrup...

Tip 12:Place the ladoos in a tray with a semi opened cover or place the paper on top..So it dries somemore

Tip13:Never keep them in air tight container as soon as u made it,It will spoil soon and breaks easily

Many newly weds are struggling to make this...The below tips are for those who tried and cudn't make it well...

Tips to Try again

If u dont get fine balls ,Grind the boondhis coarsely and mix with perfect ones..

If u had over cooked the boondhis and turned very hard (if u added more rice flour or less water),
Sprinkle some hot water on hard boondhis and then add to the syrup

If the sugar goes too thick,add some water and boil it again to get perfect consistency...

Coconut Ladoo with a surprise stuffing

noreply@blogger.com (Priyas Feast) — Wed, 26 Oct 2011 17:22:00 +0000

I have eaten coconut ladoo from sweet shops...I made this very easy coconut ladoo for this diwali with a surprise stuffing.....It was super hit and was over soon before diwali arrived...I made second batch and saved for diwali...Please check the ingredients that goes into,Oh my goood,I am sure U will fall in luv with exotic flavour..

Ingredients

Dessicated Coconut-half kg

Amul Milkmaid-1 tin

Khoya(Unsweetened)-200 gms

Rose Gulkand-One cup

Method

For the stuffing,Mix gulkand and Khoya and make small balls

Mix the desiccated coconut and condensed milk

Make a ladoo shape with coconut and the stuffing

Roll the ladoo on Coconut to get the fine look...

I am sending this sweet to "Festives of Light" by Anu,My Diwali My Way by Kushi and Diwali Special by Radhika

Somas

noreply@blogger.com (Priyas Feast) — Tue, 25 Oct 2011 18:38:00 +0000

Wish u all,happy and Safe diwali..I just found my Somas pics in my dad's laptop which i took last summer.This is made by inlaws.I have already posted their Spicy kulambu here.Actually,They r pro in making sweets..Festivals r best celebrated with family and Sweets.Isnt it?..

Ingredients
For Outer Layer
Maida-1 kg
Rava-50 gms
Oil to Deep Fry
Salt to Taste
For Stuffing

Bengal gram powder-400 gms
Coarsely powdered
Coconut-1 ,grated,Sundried for a day
Sugar-450 gms
Khus Khus-50 gms
Cardamon Powder-2 tsp

Method

Mix the powdered roasted bengal gram dal and also the Cardomon

Dry roast the Khus khus for few secs until it turns cripsy

Grate the Coconut and Sun dry it...When she made,it was hot mid summer

she kept it for 4 hours

If u dont get sun ,u can dry roast the coconut until it is free from moisture

Mix all the ingredients for stuffing(puranam)

For the Dough

Mix the rava ,maida ,and the salt

Sprinkle minimum of water and make a tight dough

Rest the dough for 10 minutes

Use the heavy grinding stone/Ammikallu and hit the dough on it for 10 minutes until it turns soft and much more flexible

Soon,roll them into flat (chapathi ) rotis

Keep the stuffinf(puranam) in center

Close the edges ,make into half moon..Use water to seal them

Move them to Airy place and let them dry for few minutes

Once they are dried(5-7 minutes under fan) ,the edges starts to curl up.

Dont over dry it,since u will get only browny somas

In medium flame,fry all the somas(patience!!) as white as ever

U can store this somas for a month....Wish u all Happy Deepavalli,Have a blast!

Corn Flakes Mixture

noreply@blogger.com (Priyas Feast) — Thu, 20 Oct 2011 19:07:00 +0000

While the diwali vibes are geared up now,i am glad to post my Cornflake mixture,which i made it jus few hours ago....I have tried this mixture for similar diwali celebrations..It is such an easy savoury,u dont have to work much and nor to loose urself in mixing the doughs :-P

Ingredients

Corn Flour,Unroasted-1 kg

Beaten Rice-250 gms

Ground Nuts-100 gms

Badam and Cashewnuts-100gms

Curry leaves-As much as u like

Chilli powder-2 tsp

Sugar-4 tsp

Salt-1 tbsp

Coconut Oil-For deep Frying

Method

Pre wash the Curry leaves and Dry them

Pour the Coconut oil in a pan,with a strainer like this

Throw the curry leaves into the strain and fry them until sizzling stops

Fry the beaten rice/Aval similarily...The Aval turned the oil frothy and it over flowed...

So use the oil only the 1/2 level of the cooking pan

Fry the groundnuts until it turns slight brown like this..

Add the 1/4 th of the cornflakes and fry them...It happened in 20 secs

Once fried,Shake the strainer to take off the excess oil

Fry the nuts in simlar way

Add the Chilli powder to the fried mixture

And the sugar and salt

Crush the mixture

And mix them well

and its ready to munch

I used the coconut oil to make the mixture,U can use any oil.Divide the recipe into four as i did.Fry the items in minimal quantities to make it perfect..Use the strainer to fry all the small ingredients in just one go..Add the chilli powder and salt when the mixture is hot

Hope this recipe is helpful to you for diwali Celebrations....

Burgundy-A Must Try Dining

noreply@blogger.com (Priyas Feast) — Mon, 17 Oct 2011 12:03:00 +0000

Burgundy,opened by Chef Willi and his team,it has moulded into a trendsetting restaurant with a loyal clientele of its own.The sheer energy of the restaurant captures you from the moment you walk in..The Burgundy is located in a five-star island of tranquility,it is jus quit away from the hustle and bustle of the city...

I been to the place a couple of times,and enjoyed to the core...When i got invite from Chennai Food Guide recently for Burgundy's restaurant review ,I couldnt skip.Since,Burgundy is my favorite hangout which is rocking in fine dining and Brunch buffet...I luv their Italian Thin Crust authentic pizzas,followed by an Awesome Grilled Starters,Indian main course meals,the home cooked-comfort food ,chats,beverages thats ends with a (brilliant)wide spread of desserts....

Let me share my collective pics of Burgundy dishes...I am sure,U r going to be hungry in next few minutes..

Aranlini Cakes....

Cheese Crackers with dips

Mushroom Pizza

Broccoli and Cheese Pizza,One of my fav.

Fish balls

Hara bara kabab

Cheese Stuffed Masala Mushrooms :)

Sausages

Banana Flower Fritters..

Malai Chicken Kebab

Chicken Tikka :)

The pastries that melted in the mouth

Oh Man!!!...These ppl has endless dishes!!

Melting Cheese filled Samosas

This is what i enjoyed during a weekday buffet with the fellow bloggers and the owner of burgundy...

Welcome Drink,Slurped

Chicken Pizza

Veg Cheese Pizza

The Paneer Tikka ,of course a Signature dish

The Caramelized Almond tart is a must try one.
Of course,they served many perfect yum desserts around the world

The Coconut pudding sounds new to me..Decor of Whipped Cream and a thread of ~~white chocolate~~ lemon grass luks like a jasmine flower...

Desserts widely spread out on the freezing tiles,

it wont dries out in air like in another places

The Indian Sweets,Banana Cake,Tarts,Tiramisu and their panna cotta are my favourites of tasted desserts from burgundy

Their Salad Bar and dont miss the cheese at the corner..

The Single Serving dishes beautifully arranged

Burgundy and Tuscana offers new home delivery system,the plate shown in the pic will be delivered with food with deposit charge and replaceable thru ur next delivery order....The plate is microwaveable and reusable...So,Forget the soggy foods in plastic or aluminium wraps.

It was wonderful to speak with Vipin Sachdev,he spoke a lot on hotel business and his deals....More i wud like to share his one view is No one can buy a person by money,food or power...Only the attitude of the person matters a lot.Humanity and honestly strikes the best when comes to customer service..
Overall,i luved their service,from starters ,main course food to the desserts.The food were outstanding...And the ambiance too,the ppl are ready to serve any food at any time...Kool.isnt it?..

Visit them at
Burgundy,Somerset
94,Sathyadev Avenue,MRC Nagar,
Next to Chettinad School,Chennai
Ph:49001000
Check them Burgundy@Facebook
They are open 6am to 12am...
With Continental and Indian Breakfast 350Rs+ taxes
Buffet-850Rs.+taxes and Dinner 950+taxes
Sunday Brunch-1250+taxes

Paneer Ambali

noreply@blogger.com (Priyas Feast) — Sat, 08 Oct 2011 06:33:00 +0000

Just remembered my wonderful blogspot space ,when the actual webpage in progress will takes some more time ..I dont want to miss my blogging spirit and of course not to disappoint the readers with my absence..I have 100+ draft posts queued up now..Let me start with paneer Ambali ,i make it for my daughter for her lunch...Its highly rich in Calorie,but the elders can have once in awhile ;-P .I skipped adding garam masala powder for hansika.Once u add it,no one can identity the ingredients in the gravy...

Recipe Source:Femina

Paneer Ambali

Ingredients

Oil-1 tbsp

Ginger Garlic paste-1 tbsp

Cashew paste-40 gms

Magaz paste 3 tbsps

Kasoori Methi 2 tsps

Coriander powder 1 tsp

Cumin powder 1 tbsp

Garam masala powder-1 tsp
(I subsitute this with half tsp of white pepper)

Cream 20 ml+10 ml for garnishing

Method

1.Heat the oil in pan and add the ginger garlic paste

2.Add Cashewnut and magaz paste and Stir in few minutes

3.Add all the spices and masalas and Stir

4.Add 20 ml Cream and butter and mix well
5.Saute the paneer cubes in butter till it turns slight brown
6.Add the paneer cubes to the gravy just before serving.

Magaz paste is the fine paste of almond and Cantaloupe/Cucumber seeds

Garnish with a Swirl of Cream and Serve

Donut House-Restaurant Review

noreply@blogger.com (Priyas Feast) — Sun, 04 Sep 2011 17:23:00 +0000

This weekend,the newly opened "Donut House" striked my sight where a dozen of ppl standing at the counter for their late breakfast...

IS it ten or two too late for the first meal of the day??..Well,No rules on weekends..If Too late for breakfast, too early for lunch,Then its Brunch time!

Me and my hansika decided to wear the (proud) chocolate ganache messy moustache,where the Mr went busy with his bat and ball in YMCA ground...

My first choice from the assorted donut is "Chocolate Inside out",I liked the name and it turned be the best donut for the rest of the day..

Hansika chosed the white chocolate with chocolate chips without the stuffings.

The Donuts was soft and spongy that'll make you nuts as they say...Is it made out of yeast or not?..I really want to know more on it...

All the Donuts were deep fried in a c-thru(live) kitchen followed by the dipping and stuffing works..

The donut house also serves the sandwiches...I had a bite of some paneer(spicy) sandwich and also spinach corn sandwich from the breakfast combo..

All the donuts are freshly made in front of us and sold like hot cakes in a minute...So,i could advice you to grap all the doughnuts u want to induge

and then have ur seat..I missed trying the icecream and custard filling donuts. :(

The alien donuts ready to wake up ur eyes wide with the highness of chocolates....

The savoury donut with italian seasoning is also a good try

Is that the chefs order the frostings "To hold on" until it reaches the mouth??...But thank god,its not all about the frostings..

The "Cafe Mocha" is a true bliss to end the my breakfast where the spirit-ups still vibrant to my eyes in the next tables..

....I luved the warm,soft and eggless donuts and packed few of them for my Mr..Thank you,donut house for bringing best donuts to the city..

Luved the Menu ,Since it has healthy Combos of Salads n pottridges,But would luv more customized and some more flavours of donuts..

Way to go,Donut house!!