June 04, 2009 By: admin Category: Snacks
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Ingredients:
Condensed milk - 200gms or 1/2 tin
Maida flour – 280gms or 2 3/4 cup
Baking powder – 1/2 tsp
Baking soda (soda bicarb) – 1/2 tsp
Icing sugar or normal sugar powdered – 2 tsp
Butter melted – 1/2 cup or 60 gms
Vanilla essence – 1/2 tsp
Milk – 100 ml
Method:
1. Sieve flour, baking powder, baking soda, powdered sugar or icing sugar, all together 2 to 3 times and keep aside.
2. Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
3. Add the flour spoon by spoon, mixing into the condensed milk mixture.
4. In between, add milk as required if the batter begins to get too stiff.
5. Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.
6. Once all the flour is used up, beat the batter as above till light (5-7 minutes).
7. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
8. Bake in a hot oven for 10 mins at 200 degree C. Reduce to 150 degree C and leave it for next 10 minutes.
9. Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.
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June 02, 2009 By: admin Category: Non Veg Recipes
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Ingredients:
Sankara fish – 6
Tamarind – 1 lemon size
Turmeric – 1/2 tsp
Coriander seed powder – 1/2 tsp
Jeera powder – 1/2 tsp
Red chilli – 8
Cinnamom – 4
Rusk powder – 50 grams
Corn flour – 2 table spoon
oil – little
Salt – to taste
Method:
1. Steam cook the cleaned fish.
2. Fry and grind red chilli, coriander powder, jeera powder, cinnamom and salt by adding tamarind juice.
3. Now spread the prepared thick paste on the cooked fish.
4. Prepare a corn flour batter by adding water and sprinkle on the masala coated fish.
5. Coat it with rusk powder and roast it on a flat pan by adding little oil.
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June 01, 2009 By: admin Category: Variety Rice
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Ingredients:
Rice – 2 cups
Toor Dhal – 1/2 cup
Small onions (madras onions) – 100 gms
Dry red chilli – 3-4
Sambar Powder – 2-3 tsp
Oil, mustard – 1/2 tsp each
Salt – as required
curry leaves – to garnish
Water – 5-6 cups
Method:
1. Take a pan, heat little oil and add mustard and the allow it to pop.
2. Now add the red chilli, madras onions and curry leaves and fry them for few mins.
3. Add the required amount of water that will be needed to cook the rice and the toor dhal.
4. Allow it to boil and then add the rice and dhal.
5. Finally add salt,sambar powder and turmeric and mix well.
6. Close the pan and leave it for 2 whistles.
7. Open the pan after steam subsides and mix well. If interested add a tsp of ghee and mix well before serving.
Tasty and easy rice khichdi ready. The taste adds when served with Spicy brinjal curry.
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May 31, 2009 By: admin Category: Sidedish
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Ingredients:
Egg – 1
Madras Onion/small onions – 2
Green Chilli – 2
Pepper Powder – a pinch
Ginger Garlic paste – 1/4 tsp
Turmeric – a pinch
garam masala – a pinch
Oil – little
Salt – to taste
Method:
1. Take a pan, add little oil, fry green chilli and onion and make it to a fine paste.
2. Now add pepper powder, ginger garlic paste, turmeric, salt, garam masala and mix well.
3. Beat the egg and add that to the above mixture.
4. Now take a flat pan, add little oil and spread the above mixture into a small dosa and allow it to cook.
5. Roll the dosa and serve hot with tomato sauce.
Note: If you make this in dosa pan, you wont need much oil and which is good for dieting people.
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May 30, 2009 By: admin Category: Ice Creams & Desserts, Uncategorized
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Ingredients:
Apple – 1 cup
Pineapple – 1 Cup
Pista Icecream – 1 cup
Faluda – 100 gms
Rose Milk – 2 cup
Rose Syrup – 1/2 cup
Jelly – 1 cup
Rose essence – 1/2 tsp
Rose Color – 2 drops
Milk – to boil falooda
Method:
1. Cook the falooda in milk and soak it in rose syrup.
2. Take a serving glass, spread the soaked falooda upon which spread the jelly and the sliced fruits.
3. Now add the rose milk and serve with scoop of icecream.
Note: Take 2 cups sugar and 1 cup water and allow it to boil and cool. Now add rose essence and the rose color. This serves as the rose syrup.
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