Friday, March 13, 2009

Chocolate Banana Kulfi

We went out on our wedding day for dinner and when we were ordering food, my daughter saw kulfi in the menu card and asked me what it was and how it would taste. So i ordered it and she liked it very much and wanted me to make it. After few days, i searched the internet and i came out with this recipe. It turned out to be delicious too!!!

Condensed milk (low fat) - 1tin
Thick cream - 1 (tub or bottle)
Evaporated milk - 3/4tin
Badam, cashew - 1onos
Saffron - few strands
Milk - 2tsp
Banana - 1/2
Choclate sauce - little

1. Soak saffron in milk and set it aside. Otherwise you can grind saffron with a tsp of sugar.
2. In a big mixing bowl, add condensed milk, cream and evaporated milk. Mix thoroughly. Add chopped badam and cashew. Then add saffron milk. Mix well.
3. Take few plastic tumblers or cups as you desire and fill them with the above mixture.

4. Then cover the mouth of the tumbler with silver foil tightly and store it in the freezer for 10hours.

5. While serving take a plate and pour choclate sauce and dice the banana and keep them on the sides and microwave for 10-15sec. Then remove the kulfi from freezer and using a knife spade through the sides of the tumbler and turn it upside down. Then cut it into rounds and keep them in the center of the plate and decorate it with choclate sauce. The delicious kulfi is ready to eat.

Monday, March 9, 2009

Gooseberry Pickle

My daughter and myself love gooseberri. I used to just steam it and soak it in turmeric salted water and we used to eat it with curd rice. But my husband didnt like it. So i wanted to make it in pickle style.

Gooseberry - 12nos
Mustard - 3tsp
Fenugreek - 1tsp
Ginger - small piece
Green chilli large - 1no
Curry leaves - little
Turmeric powder - 1 tsp
Red chilli powder - 1tsp
Vinegar - 1tsp
Oil (olive & gingely) - 1/4cup
Hing - little

1. Wash and pressure cook the gooseberri for just 5mins without whistle. Do not boil with lots of water. Allow it to cool and remove the seeds.
2.In a kadai, dry roast mustard and fenugreek. Blend them into powder.
3. Heat the kadai, add oil and then mustard, hing and then ginger, green chilli and curry leaves. Saute for a minute or two. Then add the boiled gooseberri. Then add red chilli powder and turmeric powder along with salt. Mix thoroughly. Just before removing from fire add vinegar.

Panner Balls

One sunday evening, just didnt know what to do for a evening snack. Then flash came the idea of this recipe which i just read through a book at a library.

Maida - 1cup
Panner - 10-12nos.
Salt - as needed
Black pepper crushed - 1tsp
Hot milk - 1/2cup
Corriander leaves - little
Baking powder - 1tsp
Oil - for frying
1. In a basin take maida, add pepper, salt, corriander leaves, baking powder and mix well. Pour hot milk little by little and mix well.
2. Heat a kadai with enough oil for deep frying the batter prepared above. Just take small portion of the thick batter and drop in oil. Turn sides and remove once they are golden brown. Serve with chutney or tomato sauce.

Wednesday, March 4, 2009

Almond French Toast

As i was browsing i came across A.W.E.D. France hosted by Culinary Baazar and i wanted to participate in it. Unfortunately i saw it only yday and i didnt have much time since my daughter's exams are going on. I quickly browsed some french dishes and surprising i came to know that french toast can be made without eggs. I felt very happy and wanted to try it out immediately. That's how i came out of this recipe.

Bread - 2-3 slices
Milk - less than 1/4cup
Flour - 2tsp
Badam,cashew - 6-7nos.
Sugar - 2-3tsp
Cinnamon powder - a pinch
Margarine - little

1. Blend badam, cashew, flour, sugar, cinnamon powder with little milk. Take it in a open mouthed vessel, add the rest of the milk, mix and make it into a paste just enough to coat the bread.
2. Cut the sides of the bread, cut into any shapes that you like and dip it in the above batter and drop it in a non-stick shallow pan and apply little margarine to it. Turn sides and remove when golden brown. A good tiffin for kids snack box.

This is my submission to A.W.E.D France hosted by OK's Culinary Bazaar.

Tuesday, March 3, 2009

Bottleguard Kofta


Bottleguard - 1 (small)
Rice flour - 1/4cup
Besan flour - little more than 1/4 cup
Green chilli - 1 (optional)
Corriander powder - 1tsp
Cumin powder - 1tsp
Garam masala powder - 1tsp
Red chilli powder - 3/4tsp
Dry mango powder - 1/2tsp
Turmeric powder - 1tsp
Onion - 3nos
Tomato - 2nos
Tamarind paste - very little
Hing - little
Evaporated Milk - 1/4 cup
Garlic - 1 (optional)
Ginger - small piece
Salt - as needed
Oil - 4tsp and also for deep frying.

1. Wash and peel bottleguard. Then grate it. Once grated immediately it must be made into koftas, otherwise water will ooze out of the vegetable and it will be very difficult to make koftas. Add 1/2tsp of all the powders and green chilli if you want it spicy. Add salt, besan and rice flour and mix thoroughly.

2. In a heated kadai, add enough oil and take a small portion of the above and drop it in oil.
3.Once done and golden brown in color, remove from fire and drain the excess oil by placing them in tissue paper.

4. Wash, peel and cut onions and tomatoes.
5. In a heated kadai, add 3-4tsp oil and fry the onions and tomatoes till the raw smell vanishes. Allow it to cool for some time.
6. In a blender add the above and make it into a paste adding little water, ginger and tamarind. If you want you can add garlic.
7. In a heated kadai, add 2tsp oil or butter, then mustard seeds and cumin seeds. Once they splutter, add the grinded tomato paste and salt. Then add 1/2tsp of all the powders. Mix well and saute well. Then add evaporated milk or cream. Mix well and allow it to boil for 10min. Then add the salt and the koftas and allow it to boil for 2-3min. Serve hot with rice or chapathi.

Sunday, March 1, 2009

Tomato-Ginger Chutney

Tomato - 2nos
Onion - 1no
Ginger - a large piece
Tamarind paste - 1/4tsp
Dry Red chilli - 2nos.
Salt - as needed
Oil - 4tsp
Mustard - 1tsp
Cumin seeds - 1/4tsp
Curry leaves - little
Hing - little

1. Grind tomato, onion, dry red chilli, ginger, tamarind and salt. Add very little water if needed.
2. In a heated kadai, add oil then mustard, hing and curry leaves. Then add the above tomato paste. Mix well and boil till there is no water. Serve with iddli or dosai.