Wednesday 30 September 2015

Fruity panna cotta



Recipe name –Fruity panna cotta
Ingredients-For cherry  layer -1/4cup fresh cherry pureeed, 2tbsps fresh cream,
Cream,2tbsps milk, 2tbsps sugar, 1tsp agar agar powder
For vanilla layer -1 cup cream,  1/2 cup milk  ,1/4 cup powdered sugar or to taste 
1/4 cup powdered sugar or to taste  ,3 to 4 drops  vanilla essence,1/2 tsp agar-agar powder 

For mango layer-1/4cup mango pureee, 2tbsps , fresh cream,
2tbsps milk, 2tbsps sugar, 1tsp agar agar powder
To garnish-cherry sauce and cream

Method - For cherry layer- Boil the cream and milk with sugar in a deep non stick pan.
Set aside to cool down to room temperature. Mix the agar powder in four tsps of luke warm water and stir it into the milk.
 Transfer the cream-milk mixture into a bowl, add the cherry puree and mix well. Put the mixture into 4 serving bowls.
Place them in a refrigerator to set.
For vanilla layer- Just mix the powder in 2 tbsp hot water In a thick pot ,add milk and cream together and heat till it simmers.
 Add sugar to it and mix well until the sugar dissolves. Add vanilla essence.
 Remove from heat. Add the agar-agar mixture and mix well immediately.
Let them cool to room temperature. Layer with this mixture in four bowls of set cherry panna cotta layer.
For mango layer-Boil the cream and milk with sugar in a deep non stick pan.
Set aside to cool down to room temperature. Mix the agar powder in four tsps of luke warm water and stir it into the milk.
Transfer the cream-milk mixture into a bowl, add the mango puree and mix well.
Put the mango  mixture into 4 serving bowls over set vanilla layer
Place them in a refrigerator to set for 3-4 hours.
When set garnish with cherry sauce and cream as shown In image. Serve chilled immediately.
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Saturday 26 September 2015

couscous upma



Ingredients-
1 cup couscous
2 whole red chilies   
1 tsp black mustard seeds
few curry leaves
1 tsp chana dal (split Bengal gram)
1 tsp udad dal  (split black lentil)
2tbsps coarsely ground peanuts
salt to taste
2 tbsp oil
1/4cup finely chopped vegetables(carrot, three coloured bell peppers)
lemon juice to taste
To garnish –grated fresh coconut, handful of raisins, three coloured bell peppers and carrot cut into leaves shapes.  
Method Boil 1 ½ cup water.Add salt and add couscous .Remove from flame, cover and let it stay.In a non stick pan, heat oil and add the mustard seeds and let them crackle.Add the curry leaves, chana dal, urad dal, red chillies and saute for 30 seconds.Add vegetables and salt and cover for 2 minutes and cook on low heat till vegetables are soft. Add the coarsely ground peanuts.Add  this tempering and vegetables  to couscous.
Add lemon juice . Garnish with grated fresh coconut, handful of raisins. Serve hot .


Thursday 24 September 2015

Gil-E-Firdaus



Recipe name-Gil-E-Firdaus
Ingredients -¼ cup rice
1 tbsp ghee
½ cup bottle gourd grated
1 ltr milk
1/2tsp cardamom powder
1/4cup khoya grated
50 gms sugar or to taste
few drops of rose essence
10 almonds cut into silvered
5 cahewnuts chopped
Few dried rose petals  
few fresh  rose petals and almonds tp garnish

Method - wash and soak rice for 30 minutes to 1 hour. In a pan boil water and add the pumpkin cook till soft, drain and keep aside. Heat the ghee in a non stick pan, add the bottle gourd and sauté till all the moisture dries up. Add the rice and sauté for five minutes. Add the milk and cook, stirring continuously for ten minutes. Add cardamom powder and continue to cook, stirring, for five to ten minutes Add  the almonds, cashew nuts and dried rose petals and mix well. Add the khoya and stir to mix well. Add the Sugar and cook, stirring, for five minutes or till all the sugar dissolves. Remove from heat. Add the rose essence and mix well. Pour into serving bowl and cool. Serve chilled garnished by few fresh rose petals and almonds.
           

Blackeyed beans(lobhia bean ) steamed wada




Recipe name-Blackeyed beans(lobhia bean ) steamed wada
Ingredients- Black eyed bean – ¾ cup,salt to taste,1tbsps soybean  flour  for binding ,4tbsps tomato ketchup .
Method-Wash and soak black eyed beans in water overnight or for 5-6 hours. Add little salt and enough water to cover the lobia. Pressure cook on high flame for 3 whistles then cook on low heat about 4-5 minutes. Let it cool itself . Open the cooker, Add 2tbsps tomato ketchup and cook till mixture is dry. Add soya bean flour and mash lightly with masher. Keep mixture in greased  wada moulds or any ring mould for equal shapes  and keep the moulds in idli stand .Keep the idli stand in pressure cooker without weight and cook for 4-5 miutes.cool and unmould the lobhia wada.decorate with ketchup .
Healthy and tasty recipe with few healthy ingredients is ready.You can add vegetables and paneer also .
You can Cook 1 day before and steam before packing to lunch box.

Tuesday 22 September 2015

Semolina coated grilled potatoes



Ingredients-4 big sized potatoes ,cut into thick slices,1tsp roasted  cumin powder,1/2tsp coarsely grind  coriander powder,1tsp coarsely grind  coriander powder,1/2tsp turmeric powder,1tsp ginger garlic paste,1tsp red chili powder,salt to taste,2tbsps rice flour, handful of mint leaves, water as required,1cup semolina ,2tsp dried pudina powder, oil as required,chaat masala to taste,
To Serve with onion, salad, lemon slice  and dips of choice.
Method -Cook the round thick slices of potatoes  until 80% along with peel. Take a bowl and add roasted  cumin powder, coarsely grind  coriander powder, garam masala, turmeric powder, ginger garlic paste, red chili powder, salt, rice flour, finely chopped mint leaves, water and mix thoroughly like thick batter.. Place the potatoes in the batter and mix well. Mix semolina with dried pudina powder and arrange in a platter. Then place every slice of potato in semolina-pudina mixture  and coat it on all side. Heat the grilled pan and add oil. Cook semolina coated potatoes pressing them to give grill marks. Cook them until golden brown in color.Sprinkle chaat masala to taste. Now semolina coating grilled potatoes are ready to serve. Serve with lacchha onion, salad and dips of choice.