Wednesday, 11 July 2012
Monday, 5 March 2012
MASALA NEYPATHIRI
Any masalas ( I used prawsns masala)
Neypathiri dough
Take 2 small pinchs of neypathiri dough and flatten it on a paper and spread some masala and den cover it with the other flattened pathiri and press gently with ur palms and flip it in the hot oil....cook till brown or both sides r done.....
Neypathiri dough
Take 2 small pinchs of neypathiri dough and flatten it on a paper and spread some masala and den cover it with the other flattened pathiri and press gently with ur palms and flip it in the hot oil....cook till brown or both sides r done.....
VEG BIRIYANI
Biriyani rice - 2 cups
Onion - 3 (sliced )
Green chillies - 5 (slited)
Ginger - 1 piece (chopped)
Garlic - 10 -12
9chopped)
Beans - 10 (cut into 1 inch length)
Carrot - 3 (cut into length wise)
Cauliflour - 1/2 (seperate from florets and dipped in hot water)
Garam masala pwd - 1tsp
Turmeric pwd - 1/2 tsp
Corriander leaves - 1/2 cup
Ghee - 1/2 cup
Salt - to taste
Make ghee rice normally as u make for biriyanis
Heat 1 tbsp oil in a pan and saute the sliced onions + chillies + ginger +garlic + salt till soft once cooled ,paste and keep it aside
Saute the vegetable also in oil for few minutes and (adding enough salt )set aside
Now in a pan put some ghee and then arrange it in a way dat spread the sauted veggies as first layer, dan the pasted masala , den sprinkle the garam masala pwd and the corriander leaves
Finally layer the cooked rice on top with again somew garam masala pwd and ghee and lid it tight and give it a dum...
Once done mix the rice all over so dat the masala is spreaded everywhere.....
Serve & enjoyyy...
U can also garnish it with fried onions and cashews and raisins..i didnt coz i want it healthy...:-)
Onion - 3 (sliced )
Green chillies - 5 (slited)
Ginger - 1 piece (chopped)
Garlic - 10 -12
9chopped)
Beans - 10 (cut into 1 inch length)
Carrot - 3 (cut into length wise)
Cauliflour - 1/2 (seperate from florets and dipped in hot water)
Garam masala pwd - 1tsp
Turmeric pwd - 1/2 tsp
Corriander leaves - 1/2 cup
Ghee - 1/2 cup
Salt - to taste
Make ghee rice normally as u make for biriyanis
Heat 1 tbsp oil in a pan and saute the sliced onions + chillies + ginger +garlic + salt till soft once cooled ,paste and keep it aside
Saute the vegetable also in oil for few minutes and (adding enough salt )set aside
Now in a pan put some ghee and then arrange it in a way dat spread the sauted veggies as first layer, dan the pasted masala , den sprinkle the garam masala pwd and the corriander leaves
Finally layer the cooked rice on top with again somew garam masala pwd and ghee and lid it tight and give it a dum...
Once done mix the rice all over so dat the masala is spreaded everywhere.....
Serve & enjoyyy...
U can also garnish it with fried onions and cashews and raisins..i didnt coz i want it healthy...:-)
THARI UNDA
Rava-2 cup
Sugar-2cup
coconut grated-2cup
ghee-1cup
milk-optional
fried cashews/raisins-few
cardamom-4
cloves-4
method:
fry rava for a while,powder sugar with cardamom&cloves.u can powdwer coconut also.mix all the above ingredients together.Add ghee slowly in to the mixture& make ball.Sprinkle milk if needed.Place cashews& raisins on each ball.
Note :make the ball when the mixture is little hot otherwise the ball ill break
Sugar-2cup
coconut grated-2cup
ghee-1cup
milk-optional
fried cashews/raisins-few
cardamom-4
cloves-4
method:
fry rava for a while,powder sugar with cardamom&cloves.u can powdwer coconut also.mix all the above ingredients together.Add ghee slowly in to the mixture& make ball.Sprinkle milk if needed.Place cashews& raisins on each ball.
Note :make the ball when the mixture is little hot otherwise the ball ill break
SAVORY DIAMOND CUTS
(Recipe source - Sailus kitchen)
Ingredients:
1 1/2 cups plain flour
1 1/2 tbsps sesame seeds
1/4 tbsp cumin seeds
1 tsp red chilli pwd
1 tbsp hot oil or ghee
salt to taste
water as required to prepare dough
oil for deep frying
In a bowl, add the maida, salt, chilli pwd, ghee, sesame seeds and cumin seeds and combine. Knead the dough till smooth and firm..
Take a large lemon size ball of the dough and roll into slightly thick roti. Use a fork to prick the roti all over. Using a knife, cut the roti into diamond shape.
Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, fry the cuts on high flame.
Once the chips rise to the surface, turn heat to medium flame and cook the cuts till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides.
All the frying has to be done on medium flame to achieve that golden color and crispness.
Cool completely before storing in an air tight container
Ingredients:
1 1/2 cups plain flour
1 1/2 tbsps sesame seeds
1/4 tbsp cumin seeds
1 tsp red chilli pwd
1 tbsp hot oil or ghee
salt to taste
water as required to prepare dough
oil for deep frying
In a bowl, add the maida, salt, chilli pwd, ghee, sesame seeds and cumin seeds and combine. Knead the dough till smooth and firm..
Take a large lemon size ball of the dough and roll into slightly thick roti. Use a fork to prick the roti all over. Using a knife, cut the roti into diamond shape.
Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, fry the cuts on high flame.
Once the chips rise to the surface, turn heat to medium flame and cook the cuts till they turn a golden shade. Turn them over gently during the cooking process so that they cook on all sides.
All the frying has to be done on medium flame to achieve that golden color and crispness.
Cool completely before storing in an air tight container
Mixture
Besan / kadala podi - 1 1/2 cups
Rice flour - 1/2 cup
Red chilly pwd - 1/2 tsp
Turmeric pwd - a pinch
Asafoetida / kayam - 1/4 tsp
Salt - to taste
Cumin - 1/4 tsp
Peanuts - 1/2 cup
Curry leaves - 2-3 springs
Oil - to deep fry
Make a smooth dough with Besan + Rice flour + cumin + asfoetida + chilly pwd + turmeric + salt by using needed water.it must be soft and wet
Heat oil in a kadai, set the dough in an idiyappam press . Reduce heat and press the dough directly into the oil , doing abt 3 rounds.It gets cooked very fast....so turn it soon and drain it in a paper towel , repeat it 2-3 times and sprinkle some chilly pwd and salt if needed
Change the press design to ribbon and press some.
Now fry a handful of peanuts till golden brown and drain.
Fry the curry leaves also and drain.
For boondhis u will ve to slightly thin the dough to make pourable consistency , hold a large slotted spoon and pour a spoon of batter over it , shake the slotted spoon to allow the drops to fall seperately , as it puffs , remove and drain
Now mix everything in a large bowl..
Rice flour - 1/2 cup
Red chilly pwd - 1/2 tsp
Turmeric pwd - a pinch
Asafoetida / kayam - 1/4 tsp
Salt - to taste
Cumin - 1/4 tsp
Peanuts - 1/2 cup
Curry leaves - 2-3 springs
Oil - to deep fry
Make a smooth dough with Besan + Rice flour + cumin + asfoetida + chilly pwd + turmeric + salt by using needed water.it must be soft and wet
Heat oil in a kadai, set the dough in an idiyappam press . Reduce heat and press the dough directly into the oil , doing abt 3 rounds.It gets cooked very fast....so turn it soon and drain it in a paper towel , repeat it 2-3 times and sprinkle some chilly pwd and salt if needed
Change the press design to ribbon and press some.
Now fry a handful of peanuts till golden brown and drain.
Fry the curry leaves also and drain.
For boondhis u will ve to slightly thin the dough to make pourable consistency , hold a large slotted spoon and pour a spoon of batter over it , shake the slotted spoon to allow the drops to fall seperately , as it puffs , remove and drain
Now mix everything in a large bowl..
CHAKKAKURU UNDA
Chakka kuru - 18 - 20 (boiled peeled and mashed)
Grated coconut - 1 cup
Rice - 1/2 cup (roasted and grinded into fine powder)
Sugar - 1 cup (add more or less)
Cardomom pwd - a pinch
Combine all the ingredients together and make into small balls
Spicy diamond cuts (petti appam)
Maida 2 c
egg 1
chilly powder 1 tbsp
black jeera 1 tbsp
salt
Mix all ingredients n usin water lil by lil knead the dough till soft n smooth.cover n leave for 1 hr.Knead again n make into 3 to 4 small portions .roll each portions to as thin as possible abt !/8 " . fry till golden brown.
MULLU MURUKKU
Par Boiled Rice - 11/2 cups
Urad dal - 1/2 cup
Cumin seeds 1/2 tsp
Black sesame seeds 12 tsp
Butter - 1 tsp
salt - to taste
Coconut oil - 1 cup
Oil - to deep fry
Soak the parboilede rice for 2 hours
Dry roast the urad dal and grind it
Paste the soaked rice using the coconut milk
Combine all the ingredients except the oil to a smooth dough
Now heat the oil , Put the dough into a Murukku maker and press onto a butter paper into the murukku shape and slip it into the hot oil.
Urad dal - 1/2 cup
Cumin seeds 1/2 tsp
Black sesame seeds 12 tsp
Butter - 1 tsp
salt - to taste
Coconut oil - 1 cup
Oil - to deep fry
Soak the parboilede rice for 2 hours
Dry roast the urad dal and grind it
Paste the soaked rice using the coconut milk
Combine all the ingredients except the oil to a smooth dough
Now heat the oil , Put the dough into a Murukku maker and press onto a butter paper into the murukku shape and slip it into the hot oil.
Kaltappam
rice (cookd rice ) 1/2 c
jaggery 1/2 kg
baking powder 1/2 tsp
dry coconut piece ( copra) 1/2 cup
shallots 5 to 6
grind together white rice n rice with little (consistency shud b not thin nor thick ) melt jaggery n strain it n mix it with rice mixture . add bakin powder . In a pressure cooker pour coconut oil add shallots n fry coconut pieces .saute for a minte n add batter n cook in high flame for 2 mnts n vry low flame cook for 20mnts without whistle
KALLUMMAKKAYI CHORU
Kalumakkaya (Mussels) - 100 (cleaned and cooked)
For marination
Red chilly pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Salt - to taste
Curry leaves - 1 spring
Mix the above ingredients with mussels and let it rest for atleast 1/2 an hr.And fry them in oil
For the rice
Par boiled rice - 2 cups
Onion - 1 (sliced)
Corriander pwd - 2 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1 tsp
Salt - to taste
Heat oil in a deep bottomed pan saute the onion and add water enough to cook the rice(mayb 5-6 cups of water will be needed)
In dis add corriander pwd + Cumin pwd + turmeric pwd + enough salt and let it boil
Once boiled add the rice and cover and cook on a low flame...wen its half done add the Fried mussels and cook till done
Serve with Chutneyyyy
For marination
Red chilly pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Salt - to taste
Curry leaves - 1 spring
Mix the above ingredients with mussels and let it rest for atleast 1/2 an hr.And fry them in oil
For the rice
Par boiled rice - 2 cups
Onion - 1 (sliced)
Corriander pwd - 2 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1 tsp
Salt - to taste
Heat oil in a deep bottomed pan saute the onion and add water enough to cook the rice(mayb 5-6 cups of water will be needed)
In dis add corriander pwd + Cumin pwd + turmeric pwd + enough salt and let it boil
Once boiled add the rice and cover and cook on a low flame...wen its half done add the Fried mussels and cook till done
Serve with Chutneyyyy
Chemmeen Biriyani
For marrination of the prawns
Prawns - 1 kg
Red chilly pwd -3/4 tsp
Turmeric pwd - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to taste
Marrinate the prawns with the above ingredients and let it rest for atleast i hour and fry just a bit to seal the flovour (u can also do it without frying...i did here without frying.....but frying makes more tastier...;-)
For the masala
Onion - 4-5 (sliced )
Tomatoes - 3 (cut into chunks )
Green chillies - 15(or as per ur taste)
Ginger - 2 inch piece
Garlic - 10 pods
Yogurt - 1/2 cup (if needed)
Lemon juice - 2
Cilantro - 1 cup
Mint leaves - 1/2 cup
Paste greenchillies , ginger , garlic together
Heat 2 tbsp of reserved prawns fried oil in a pan and saute the onion on medium heat
till its edges starts to brown and add the paste to this and tomatoes. cook on medium heat for another 10 mins till the tomatoes soften...add the lemon juice and salt and curd if needed and the leaves and mix throughly . Mix in the prawns with this gravy and and remove from heat
For the rice
Biriyani rice - 3 cups
Cinnamon stick - 1
Cloves - 4
Cardomom - 4
Bay leaf - 1
Lemon juice - 1 tbsp
Salt
Ghee - 2tbsp
Oil - 2 tbsp
Boil 6 cups of water
Heat oil and ghee in a pan and add all the spices along with a small sliced onion , add the rice aftr 2 mins and saute the rice turns opaque.
Add enough salt and the boiling water , let the rice come to boil and then lower the heat and cover and cook till the rice is done
For layering the biriyani
Take 3/4 of the rice frm the pan and spread 1/2 of the gravy ...add 1 tsp lemon cilantro and mint leaves and sprinkle 1/2 tsp garam masala...and spread the 1/2 of the remaining rice and again do the same procedure and then spread the remainin rice and cover it with a tight lid and cook on a very low flame for abt 20 mins
For frying the garnish
onion - 1 (should be sliced super fine )
Cashew nuts - 10- 12
Heat ghee in a heavy bottomed pan and fry the sliced onion till golden brown (it will take abt 10 mins )
Remove the onions and fry the cashew nuts and raisins on medium heat till it turns brown on all sides
Prawns - 1 kg
Red chilly pwd -3/4 tsp
Turmeric pwd - 1/4 tsp
Lemon juice - 1 tbsp
Salt - to taste
Marrinate the prawns with the above ingredients and let it rest for atleast i hour and fry just a bit to seal the flovour (u can also do it without frying...i did here without frying.....but frying makes more tastier...;-)
For the masala
Onion - 4-5 (sliced )
Tomatoes - 3 (cut into chunks )
Green chillies - 15(or as per ur taste)
Ginger - 2 inch piece
Garlic - 10 pods
Yogurt - 1/2 cup (if needed)
Lemon juice - 2
Cilantro - 1 cup
Mint leaves - 1/2 cup
Paste greenchillies , ginger , garlic together
Heat 2 tbsp of reserved prawns fried oil in a pan and saute the onion on medium heat
till its edges starts to brown and add the paste to this and tomatoes. cook on medium heat for another 10 mins till the tomatoes soften...add the lemon juice and salt and curd if needed and the leaves and mix throughly . Mix in the prawns with this gravy and and remove from heat
For the rice
Biriyani rice - 3 cups
Cinnamon stick - 1
Cloves - 4
Cardomom - 4
Bay leaf - 1
Lemon juice - 1 tbsp
Salt
Ghee - 2tbsp
Oil - 2 tbsp
Boil 6 cups of water
Heat oil and ghee in a pan and add all the spices along with a small sliced onion , add the rice aftr 2 mins and saute the rice turns opaque.
Add enough salt and the boiling water , let the rice come to boil and then lower the heat and cover and cook till the rice is done
For layering the biriyani
Take 3/4 of the rice frm the pan and spread 1/2 of the gravy ...add 1 tsp lemon cilantro and mint leaves and sprinkle 1/2 tsp garam masala...and spread the 1/2 of the remaining rice and again do the same procedure and then spread the remainin rice and cover it with a tight lid and cook on a very low flame for abt 20 mins
For frying the garnish
onion - 1 (should be sliced super fine )
Cashew nuts - 10- 12
Heat ghee in a heavy bottomed pan and fry the sliced onion till golden brown (it will take abt 10 mins )
Remove the onions and fry the cashew nuts and raisins on medium heat till it turns brown on all sides
BEEF BIRIYANI
TALASSERY STYLE BIRIYANI....Firstly prepare the MASALA,,,,then GHEE RICE and finally DAM it.......
Beef - 1 kg
Onion - 6 (medium....sliced)
Green chilly - 12 - 15(pasted)
Tomato - 2 big(sliced)
Ginger garlic- 1/2 cup (pasted)
Cooking oil - 1/2 cup
Salt - to taste
Biriyani rice- 1 kg
RKG - 1/2 cup
Dalda- 1 cup
Cinnamon stick - 2 piece
Cloves- 5-8
Onion - 2(thinly sliced)
Corriander leaves- 1 cup
Lemon juice- 1/2 cup
Garam masala pwd- 2 tbsp
Cashews - 8
Biriyani color- 1 pinch mixed in 2 tsplemon juice
Preparation of the masala
In a pan heat oil and add the onions,,,pasted chillies,,,,ginger garlicand tomato 1 by 1 and saute till soft
After that add the beef pieces with enough salt ,,,mix and cover and cook well....the beef must be cooked and the masala must not be watery too....(nor too dry also)add i tbsp of garam masala....little lemon juice and half of the corriander leaves and remove frm heat
Preparation of the ghee rice
Clean the rice and put it in a strainer to remove the excess water....heat a vessel and add 1 cuo oil and 1/2 cup RKG and fry the thinly sliced onion till golden brown and remove it...roast the cashews also(optional)
In the sameoil fry tye cleaned rice and roast it for 5 mins....and pour the boiling water in this...adding enough salt and cinnamon stick and cloves..(u can use 1 3/4 cup of water for 1 cup rice ...and 1 kg rice will be 5 cups....so for 5 cups u may need 8 1/2 cup water )lower the flame and cook for 10-12 mins....open the lid and just turn over the rice with the spoon......and once the rice is cooked add the remaining lemon juice and mix all well....
For the DAM
Heat the cooked masala once again and ( in a bigger vessel )and add the 2/
Again rice and conyinue the same in 3 layers and cover the vessel with a tight lid or keep anything heavy on top ...
Cook it on a very low flame for 20 - 30 mins and once u open it steams oil out off the heat and ur biriyani is ready......
While serving
Remove the rice in 1 dish and masala in another one and garnish it with roasted onions and cashews and corriander leaves....
EASY SEMIYA PULAV
Roasted Semiya- 1 cup
Grated Carrot - 1/2 cup
Grated coconut - 1/4 cup
Onion- 1(fnely chopped)
Green chilies- 3(chopped)
Ginger- 1 inch piece(chopped)
Tomato - 1 (chopped)
Oil - 2 tbsp
Water - 1 1/2 cup
Salt - to taste
Corriander leaves- to garnish
Heat oil in a pan and saute onion, ginger, green chillies(the color must not change)
Add in the chopped tomatoes and saute well.....
Add enough salt and water and let it boil
Once the water starts bubbilng add the roasted semiya ,mix and cover and cook for 5 mins
Add in the grated carrot and coconut and garnish with corriander leaves and serve hot........
Grated Carrot - 1/2 cup
Grated coconut - 1/4 cup
Onion- 1(fnely chopped)
Green chilies- 3(chopped)
Ginger- 1 inch piece(chopped)
Tomato - 1 (chopped)
Oil - 2 tbsp
Water - 1 1/2 cup
Salt - to taste
Corriander leaves- to garnish
Heat oil in a pan and saute onion, ginger, green chillies(the color must not change)
Add in the chopped tomatoes and saute well.....
Add enough salt and water and let it boil
Once the water starts bubbilng add the roasted semiya ,mix and cover and cook for 5 mins
Add in the grated carrot and coconut and garnish with corriander leaves and serve hot........
EGG FRIED RICE
Eggs - 3(beatn with enough pepper pwd and salt)
Onoin - 1(finely chopped)
Ginger Garic- 1 tsp each(finely chopped)
Carrot,Beans,Capsicum-1/2 cup each(finely chopped)
Oil - to saute
Basmathi rice- 3 cups(cooked)
Pepper pwd- 1 tsp
Heat oil and saute onion.
Add ginger garlic and then the eggs and scramble it.
Add in the veggies and cook.
Finally add the cooked rice and pepper powder and mix well....
Serve hot....
Onoin - 1(finely chopped)
Ginger Garic- 1 tsp each(finely chopped)
Carrot,Beans,Capsicum-1/2 cup each(finely chopped)
Oil - to saute
Basmathi rice- 3 cups(cooked)
Pepper pwd- 1 tsp
Heat oil and saute onion.
Add ginger garlic and then the eggs and scramble it.
Add in the veggies and cook.
Finally add the cooked rice and pepper powder and mix well....
Serve hot....
KADALA BIRIYANI
Channa = 1 cup (soaked overnite and cooked)
rice powder= make a dough using enough water and salt and keep aside and ball it in the size of channa and cook it in a steamer and keep aside to cool)
Other ingredients
Onion=1 big (chopped)
Garlic paste = 1 tbsp
Green chilly = 2
Curry leaves = few
Orriander leaves = to garnish
Red chilly pwd = 2 tsp
Turmeric pwd = 1/4 tsp
Garam masala pwd= 1 tsp
Thick coconut milk = 1 cup
Ghee = 1tbsp
Heat oil in a pan and saute onion + garlic paste + green chilly + curry leaves
Wen the onion starts to brown add the pwders and mix well wen done add the coconut milk+ cooked channa + cooked rice balls + 1 tbsp ghee and mix well
Garnish with corriander leaves and serve hot
rice powder= make a dough using enough water and salt and keep aside and ball it in the size of channa and cook it in a steamer and keep aside to cool)
Other ingredients
Onion=1 big (chopped)
Garlic paste = 1 tbsp
Green chilly = 2
Curry leaves = few
Orriander leaves = to garnish
Red chilly pwd = 2 tsp
Turmeric pwd = 1/4 tsp
Garam masala pwd= 1 tsp
Thick coconut milk = 1 cup
Ghee = 1tbsp
Heat oil in a pan and saute onion + garlic paste + green chilly + curry leaves
Wen the onion starts to brown add the pwders and mix well wen done add the coconut milk+ cooked channa + cooked rice balls + 1 tbsp ghee and mix well
Garnish with corriander leaves and serve hot
CHICKEN FRIED RICE
Basmathi rice - 3 cups (cooked)
carrot , cabbage , beans -julliened
Eggs - 2
capsicum - 1
white pepper pwd - (i usd black pepper )
Garlic - 2-3 (chopped)
onion - 1 (thinly sliced)
Soya sauce - as needed
oil
salt
Heat oil and saute the veggies (cabbage , beans and carrot)and set aside by mixing a little salt and pepper in it
Scramble the eggs and add with the veggies ....cooked chicken and the capsicum and give it a good mix
now cook the rice (i usd to make normal ghee rice by adding onion and chopped garlic to it)
Mix the rice and veggies well by adding enough soya sauce...
u can ve it with butter chicken or saucy chicken or anything of ur choice...:-)
IRACHI CHOR with TAMARIND SAUCE
For irachi chor
1.Beef - 3/4 kg
2.onion - 3
3.tomato - 3(medium)
4.green chilly - 5-6
5.garlic paste - 2 tsp
6.red chilly pwd - 2 tsp
7.turmeric pwd - 1/2 tsp
8.Corriander pwd - 2 tbsp
9.salt - to taste
10.water - 2 cups
Lemon - 3
corriander & mint leaves - 1/2 cup each
Biriyani rice - 3 cups(jeerakasala)
ghee - 3 tbsp
water - 3 1/2 cup
garam masala - 1/2 tsp
Boil 1 to 10 ingredients in a cooker with 2 cups water, for about 15 - 20 mins
make ghee rice normally but it must only be half cooked
mix the curry and rice together and also add garam masala, leaves and lemon juice and cook in a low flame
serve when cooled
HYDERABADI CHICKEN BIRIYANI
For the chicken marrination-
Chicken - 1 kg
oil - 1/4 cup
cloves , cardomom , cinamom , bayleaves
Jeera - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tbsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper corns - 1 tbsp
Green chilly - 15 (or as per ur taste)
Garam masala - 1 tsp
Ginger Garlic paste - 2 tsp
Mint leaves - 1/2 cup
corriander leaves - 1/2 cup
Yogurt - 1 cup
Salt - To taste
Marrinate the chicken with the above ingredients.......and cook it on a very low flame
Add fried onions(3 to 4) and cook for a min or 2 and off the flame.
Make ghee rice normally - 1 kg
Make DUM as usual.....
Serve hot with chutney.....
Chicken - 1 kg
oil - 1/4 cup
cloves , cardomom , cinamom , bayleaves
Jeera - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 tbsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper corns - 1 tbsp
Green chilly - 15 (or as per ur taste)
Garam masala - 1 tsp
Ginger Garlic paste - 2 tsp
Mint leaves - 1/2 cup
corriander leaves - 1/2 cup
Yogurt - 1 cup
Salt - To taste
Marrinate the chicken with the above ingredients.......and cook it on a very low flame
Add fried onions(3 to 4) and cook for a min or 2 and off the flame.
Make ghee rice normally - 1 kg
Make DUM as usual.....
Serve hot with chutney.....
THARI BIRIYANI
Sooji rava = 250 gm
Dalda = 1 tbsp
Ghee = 1tbsp
Prawns = 250 gm
Onion = 2 (finely chopped)
Green chillies = 3 chopped
Ginger garlic paste = 2 tbsp
Tomato= 1 sliced
Shallots = 3
Curry leaves = 2 spring
Turmeric pwd = 1/2 tsp
Garam masala pwd = 1/2 tsp
Lemon juice = 1/2 tsp
Oil = 1tbsp
salt = to taste
In a pan heat oil and saute onions + chillis +ginger garlic paste and add cleaned prawns + turmeric pwd + enough salt and cook covered.once done add garam masala and lemon juice
In another pan heat dalda and ghee and add chopped shallots and pour enough water and salt (mayb u'll need 2 cups of water for 1 cup of semolina ),and wen the water start bubbling add the semolina and cook as u do it for uppumavu
Once done mix the prawn masala together and let it set on a very low flame
Garnish with corriander leaves and serve hottttttt
EGG AVIYAL
2.Grated coconut- 1/2cup
onion - (chopped)
Curd- 2 tbsp
Salt- to taste
Red chilly pwd- 1 tsp
Corriander pwd- 1 tsp
Cumin seeds- 1/2 tsp(pwder)
Turmeric pwd- 1/4 tsp
Water - 1cup
3.Potato- 1(boiled & sliced lengthwise)
4.Coconut oil - 1tbsp
Curry leaves-few
Half the boiled eggs and keep aside
Blend all the second ingredients in a blender
Heat a pan and boil the pasted ingredients,and add the sliced potatoes and wen it comes to boil add the halved eggs
Finally ,mix oil and curry leaves and garnish
SPICY EGG KURMA
onoin - 2
tomato -2
garlic cloves - 4
ginger - 1/2 inch piece
green chilly - 2
corriander leaves - 2 tbsp(chopped)
pepper powder - 2 tsp
tumeric - 1/4 tsp
corriander powder - 1tsp
chilly powder - 1 tsp
garam masala - 1/2 tsp
grated coconut - 1/2 cup
cashew nuts - 10 (soaked in water)
oil
salt
Boil the eggs,remove the shells and make slits on it and set aside
Blend cashew nuts and coconut to a smooth paste
Grind garlic , ginger and chilly together
Heat oil , saute chopped onions and when it is about golden color add ginger garlic chilly paste and stir well
Then add the corriander leaves , salt and chopped tomatoes , saute till the tomatoes are cooked well
Add all the powders and place the eggs in this and cover it with the mixture
Finally pour the coconut solution over it and bring to boil on a low flame...
Saturday, 25 February 2012
PINEAPPLE PAYASAM
Recipe Courtsey: ADIPOLI SWAD @ Surya tv
Recipe follows
Pineapple - 1 (medium , chopped and crushed)
Sayyo - 4 tbsp(cooked)
Sugar - 3/4 cup (can increase or decrease according to ur sweetness)
Jaggery - 2 blocks (grated)
Ghee - 4 tbsp
Cardomom pwd - 1 tbsp
Cashews and raisins roasted in ghee- 1/4 cup
Coconut milk - 1 cup (first part)
Coconut milk - 2 cups (second part)
Water - 1 cup
Heat water in a pan and cook the crushed pineapple well...(it may take 15 - 20 minutes)
Add the cooked sayyo and cook again for another few minutes..
Add in the jaggery , sugar , ghee and the second coconut milk and cook again.....
Off the flame after adding in the first coconut milk and mix in the roasted nuts and raisins....
Recipe follows
Pineapple - 1 (medium , chopped and crushed)
Sayyo - 4 tbsp(cooked)
Sugar - 3/4 cup (can increase or decrease according to ur sweetness)
Jaggery - 2 blocks (grated)
Ghee - 4 tbsp
Cardomom pwd - 1 tbsp
Cashews and raisins roasted in ghee- 1/4 cup
Coconut milk - 1 cup (first part)
Coconut milk - 2 cups (second part)
Water - 1 cup
Heat water in a pan and cook the crushed pineapple well...(it may take 15 - 20 minutes)
Add the cooked sayyo and cook again for another few minutes..
Add in the jaggery , sugar , ghee and the second coconut milk and cook again.....
Off the flame after adding in the first coconut milk and mix in the roasted nuts and raisins....
EGG BURJI
Eggs - 4 (beaten)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green chilly - 2 (finely chopped)
Corriander leaves - 1/4 cup
Oil - 2 tbsp
Salt -to taste
To grind
Grated coconut - 1/2 cup
Red chilly pwd - 1 tsp
Corriander pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1/4 tsp
Garam masala pwd - 1/4 tsp
Pepper pwd - 1/2 tsp
Onion - 1 small (cubed)
Garlic - 3 pods
Grind all the above ings togather and set aside
Heat oil in a pan and saute onion and chilly till soft...add the tomato and saute again
Add in the beaten eggs and grinded masala with enough salt , stirring till scrambled
Finally add the corriander leaves and remove from flame and serve hot
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green chilly - 2 (finely chopped)
Corriander leaves - 1/4 cup
Oil - 2 tbsp
Salt -to taste
To grind
Grated coconut - 1/2 cup
Red chilly pwd - 1 tsp
Corriander pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1/4 tsp
Garam masala pwd - 1/4 tsp
Pepper pwd - 1/2 tsp
Onion - 1 small (cubed)
Garlic - 3 pods
Grind all the above ings togather and set aside
Heat oil in a pan and saute onion and chilly till soft...add the tomato and saute again
Add in the beaten eggs and grinded masala with enough salt , stirring till scrambled
Finally add the corriander leaves and remove from flame and serve hot
FRUIT TRIFFLE
(Recipe Courtesy...-SUMAYYA HANEEF....tanku soooooo much dear and i jus rocd withthe recipe...:-))
Added by shamnasuneed
Sponge cake - 1/2 kg
Mixed fruit jam - 3 tbsp loosened with little hot water
Pine apple - 2 cups chopped
Apple - 1 cup chopped Cherries - 1/4 chopped
Sugar - 1/2 cup
Water - 1 cup
Jelly crystals- 1 packet (raspberry flavour)
For the custard
Custard pwd - 2 tbsp
Milk - 1/2 litre
Sugar - 5 tbsp
Vanilla Essence - 1/2 tsp
Fresh Cream - 1 cup
Mix the custard pwd in 1/4 cup of cold milk and boil the remaining milk
Add the custard mix and sugar in the boiling milk (make sure the flame is low) till it thickens
Remove from flame and add in the vanilla essence
Once cooled mix in the fresh cream and refrigerate
Prepare the jelly as per the instructions on the outer cover
Preparing the pudding
Cook the chopped pineapple with enough sugar and keep aside
After cooling the pineapple mix with apples and cherries...(u can replace the fruits according to the season)
Slice the cake and and spread the loosened jam on one side of the cake
Layer the cake in a pudding dish...face the jam side up..
Sprinkle half portion of the fruits
Pour half of the custard on top evenly
Repeat the procedure...(cake, fruits,custard )
Finally decorate the pudding with jelly crystals....
Enjoyyy....
Added by shamnasuneed
Sponge cake - 1/2 kg
Mixed fruit jam - 3 tbsp loosened with little hot water
Pine apple - 2 cups chopped
Apple - 1 cup chopped Cherries - 1/4 chopped
Sugar - 1/2 cup
Water - 1 cup
Jelly crystals- 1 packet (raspberry flavour)
For the custard
Custard pwd - 2 tbsp
Milk - 1/2 litre
Sugar - 5 tbsp
Vanilla Essence - 1/2 tsp
Fresh Cream - 1 cup
Mix the custard pwd in 1/4 cup of cold milk and boil the remaining milk
Add the custard mix and sugar in the boiling milk (make sure the flame is low) till it thickens
Remove from flame and add in the vanilla essence
Once cooled mix in the fresh cream and refrigerate
Prepare the jelly as per the instructions on the outer cover
Preparing the pudding
Cook the chopped pineapple with enough sugar and keep aside
After cooling the pineapple mix with apples and cherries...(u can replace the fruits according to the season)
Slice the cake and and spread the loosened jam on one side of the cake
Layer the cake in a pudding dish...face the jam side up..
Sprinkle half portion of the fruits
Pour half of the custard on top evenly
Repeat the procedure...(cake, fruits,custard )
Finally decorate the pudding with jelly crystals....
Enjoyyy....
Pineapple Custard Pudding
1st layer
Sponge cake 1/2 kg
pineapple 1 tin with syrup
layer a pudding dish with the sliced cake . soak the cake with the syrup and top with pineapple pieces .chill
2nd layer
for custard
milk 1l
sugar 1 cup or more accrdin to ur taste
egg 4
cornflour 2 tbsp (mix with 2 tbsp milk)
whisk togethr milk n egg .Keep it on the low flame string continously add cornflour n sugar stir until thick .cool it and pour half of this custard over the cake . Chill .
3rd layer
again arrange the cake slice on top of the custard
4th layer
nestle cream 1 tin
mixed fruit jam 1 jar
blend both togethr n add on top of the cake .
5th layer
pour the remaining custard n top with cherries ..keep chilled until serving
Sponge cake 1/2 kg
pineapple 1 tin with syrup
layer a pudding dish with the sliced cake . soak the cake with the syrup and top with pineapple pieces .chill
2nd layer
for custard
milk 1l
sugar 1 cup or more accrdin to ur taste
egg 4
cornflour 2 tbsp (mix with 2 tbsp milk)
whisk togethr milk n egg .Keep it on the low flame string continously add cornflour n sugar stir until thick .cool it and pour half of this custard over the cake . Chill .
3rd layer
again arrange the cake slice on top of the custard
4th layer
nestle cream 1 tin
mixed fruit jam 1 jar
blend both togethr n add on top of the cake .
5th layer
pour the remaining custard n top with cherries ..keep chilled until serving
Falooda Drink
1st layer
mixed fruits
[ apple ,banana,mango,grapes,pomeg
mix all the fruits n add some sugar n 1 tsp of lime juice ..Keep chilled
2nd layer
Milk 1l
rose syrup 3 to 4 tbsp
sugar as per ur taste
vermicelli 1/2 cup
black cous cous(soak in 1/2 c water for 10 mnts )2 tbsp
Boil the milk n add vermicelli .cook till its cooked n let it cool completely .Add all other ingredients to the milk n refrigerate .
3rd layer
strawberry jelly cristals 1 packt
sugar 1 tbsp (optional)
make the jelly as per packet instruction .Add sugar n refrigerate until set.cut into cubes ( mine its semi liquid n i like tis way ;)
4th layer
vanilla ice cream or fruit salad flavr (hre i used tis flavr )
Keep out 10 mnts befr serving.
5 th layer
some dry fruits n cherry or even caramelised nuts ..it gives a nice crunch
In a tall glass arrange according to the layers n serve chilled .Serve immediately once u assembled .
* u can omit the 1st layer n serve as a drink .my family love some fruits in it so i added
Butter Scotch Bread Pudding
Ingredients....
Slices of milk bread -10 or more
condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 4 small sachets
Caramalised nuts - as reguired to garnish
Milk - 1 cup (to dip the bread)
Combine all the three creams together and keep it aside
In a glass pudding dish ,firstly layer the whipping cream thinly
Dip each slice of bread in milk and layer it on top of the layered cream
Again whipped cream,,,,,,
Sprinkle the pwdered caramalised nuts
Then the bread slices dipped in milk.....
Finally top the pudding with the remaining whipped cream
And top it with caramalised nuts
Chill & Serve
Slices of milk bread -10 or more
condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 4 small sachets
Caramalised nuts - as reguired to garnish
Milk - 1 cup (to dip the bread)
Combine all the three creams together and keep it aside
In a glass pudding dish ,firstly layer the whipping cream thinly
Dip each slice of bread in milk and layer it on top of the layered cream
Again whipped cream,,,,,,
Sprinkle the pwdered caramalised nuts
Then the bread slices dipped in milk.....
Finally top the pudding with the remaining whipped cream
And top it with caramalised nuts
Chill & Serve
Pineapple Triffle Pudding
1st layer
Sponge Cake 1/2 kg
mixed fruit jam 3 tbsp
(dilute using 3 tbsp of water )
Sprad the jam all over the cake pieces n layer in the pudding dish
2nd layr
pineapple pieces
some syrup
Chop the pineapple finelyn sprd all over the cake n sme syrup to soak the cake a bit.donn add too much
3rd layer
strawberry jelly 1 packet
prepare the jelly as per the instruction n refreigerate.when its half set spread ovr the pineaplle pieces n refrigerate.
4th layer ill be the custard
for custard
custard pwdr 2 tbsp
milk 3 c
sugar 5 tbsp or mre as per ur taste
vanilla essence 1/2 tsp
fresh cream 1 c
method
reserve 1/2 cup milk n boil the milk .Mix the custard pwdr in the 1/2 c milk without lumps n add to the milk .Stir n cook till thickens ..when cooled mix in the cream n refrigerate.Add this as the final layer n refrigrate
Sponge Cake 1/2 kg
mixed fruit jam 3 tbsp
(dilute using 3 tbsp of water )
Sprad the jam all over the cake pieces n layer in the pudding dish
2nd layr
pineapple pieces
some syrup
Chop the pineapple finelyn sprd all over the cake n sme syrup to soak the cake a bit.donn add too much
3rd layer
strawberry jelly 1 packet
prepare the jelly as per the instruction n refreigerate.when its half set spread ovr the pineaplle pieces n refrigerate.
4th layer ill be the custard
for custard
custard pwdr 2 tbsp
milk 3 c
sugar 5 tbsp or mre as per ur taste
vanilla essence 1/2 tsp
fresh cream 1 c
method
reserve 1/2 cup milk n boil the milk .Mix the custard pwdr in the 1/2 c milk without lumps n add to the milk .Stir n cook till thickens ..when cooled mix in the cream n refrigerate.Add this as the final layer n refrigrate
ELANEER PUDDING
Grated coconut = 1 coconut to take thick coconut milk
Condensed milk = 1 tin
tender coconut =1/2 cup of flesh ,chopped
Gelatin= 30 gm
Sugar= to taste
Take the water of coconut and tender coconut
Soak gelatin in 1 cup of coconut water and heat in a low flame till completely dissolved,set aside
Take thick coconut milk from the coconut
Blend coconut milk ,coconut water,condensed milk and tender coconut in a mixie (make sure the mix to be blended does not exceed more than 3 cups
Pour it in a pudding dish
Sprinkle the chopped flesh of tender coconut and chill
For garnishing
Grated coconut = 1/4 cup
sugar = t tbsp
Ghee = 1 tsp
Cashew nuts = 10
Badam = 5
Fry grated coconut in a pan addin sugar and ghee and cashews till golden brown
Top it with the pudding and add chopped almonds also
Condensed milk = 1 tin
tender coconut =1/2 cup of flesh ,chopped
Gelatin= 30 gm
Sugar= to taste
Take the water of coconut and tender coconut
Soak gelatin in 1 cup of coconut water and heat in a low flame till completely dissolved,set aside
Take thick coconut milk from the coconut
Blend coconut milk ,coconut water,condensed milk and tender coconut in a mixie (make sure the mix to be blended does not exceed more than 3 cups
Pour it in a pudding dish
Sprinkle the chopped flesh of tender coconut and chill
For garnishing
Grated coconut = 1/4 cup
sugar = t tbsp
Ghee = 1 tsp
Cashew nuts = 10
Badam = 5
Fry grated coconut in a pan addin sugar and ghee and cashews till golden brown
Top it with the pudding and add chopped almonds also
RUSSIAN PUDDING
Sponge cake - (as required for the layers or a round cake ,cut horizontally to get 2 pieces)
Pineapple - 1/2 of 1 apple
Milk - 1/2 litre
Condensed milk - 1 tin
Sugar - 1 cup
Corn flour - 2 tbsp
Strawberry jelly - 1 pkt
Fresh cream - 2 cups
Nuts - to garnish (optional)
Boil the chopped pineapple along with 1/2 cup sugar and strain the juice of it and keep aside
Prepare the jelly as per the instructions on the outer cover and refrigerate to set
combine milk + condensed milk +cornflour(mix in some water and pour in the mixture to avoid lumps)and the remaining sugar to form a thick paste
In a pudding tray pour the 1/3 rd of the milk mixture and layer the cake
Pour the pineapple juice on top of the cake to soak it
Now again pour the milk mixture to form another layer
Then the jelly (u can spoon it here and there coz u cannot get it completely as a layer)
Repeat the layers....cake..pineapple juice...milk mix ...jelly...then finally add the cream
garnishing: u can garnish with nuts or if u don want to use nuts , using a toothpick make some lines on the cream to bring out the jelly color
Pineapple - 1/2 of 1 apple
Milk - 1/2 litre
Condensed milk - 1 tin
Sugar - 1 cup
Corn flour - 2 tbsp
Strawberry jelly - 1 pkt
Fresh cream - 2 cups
Nuts - to garnish (optional)
Boil the chopped pineapple along with 1/2 cup sugar and strain the juice of it and keep aside
Prepare the jelly as per the instructions on the outer cover and refrigerate to set
combine milk + condensed milk +cornflour(mix in some water and pour in the mixture to avoid lumps)and the remaining sugar to form a thick paste
In a pudding tray pour the 1/3 rd of the milk mixture and layer the cake
Pour the pineapple juice on top of the cake to soak it
Now again pour the milk mixture to form another layer
Then the jelly (u can spoon it here and there coz u cannot get it completely as a layer)
Repeat the layers....cake..pineapple juice...milk mix ...jelly...then finally add the cream
garnishing: u can garnish with nuts or if u don want to use nuts , using a toothpick make some lines on the cream to bring out the jelly color
PINEAPPLE JELLY PUDDING
Pineapple (tin)-4slices
Nestle cream-170grm
Pineapple jellypowder-150 grm
Condensed milk-1 tin(395 grm)
-To make jelly, add pineapple jelly powder in one cup of boiling water and stir it well till it is dissolves completely and add one cup of cold water& keep refrigerator to set.
-Blend pineapple jelly, cream , condensed milk, in a mixie
-pour half of the mixture in a dish &add pine apple pieces and the balance of the mixture on top& refrigerate to set………
Nestle cream-170grm
Pineapple jellypowder-150 grm
Condensed milk-1 tin(395 grm)
-To make jelly, add pineapple jelly powder in one cup of boiling water and stir it well till it is dissolves completely and add one cup of cold water& keep refrigerator to set.
-Blend pineapple jelly, cream , condensed milk, in a mixie
-pour half of the mixture in a dish &add pine apple pieces and the balance of the mixture on top& refrigerate to set………
Biscuit Crunch Pudding
Ingredients :
Glucose Biscuit 2 packets
Water 1/2 cup
cofee powder 1 tbsp
sugar
Mix coffee, sugar and water together.
For Custard :
Milk 3 cup
Custard powder 2tbsp
sugar as needed
Vanilla Essence 1 tsp
Make custard from custard powder and allow it to cool.After it cools add sugar n vanilla essence.Refrigerate it and allow it to cool.
For Crunch :
cashew 50 nos
Sugar(separately) 1/2 cup
butter 1 tbsp
For making crunch, heat oil in a pan and add sugar and cashew to it.Cook until it is brown in colour.
Grease a bowl withbutter pour the mixture and crush once cool.
Arranging the pudding
Take glass dish.
Make a mixture of coffee and water.Dip biscuits in the mixture one by one.
Place the biscuits in a pan.Then pour half of the cold custard mixture on it.
Then place a layer of crunch on it.Then the layer of remaining custard.Repeat it until done completely.
Allow it to cool in refrigerator for 2-3 hours and serve
Glucose Biscuit 2 packets
Water 1/2 cup
cofee powder 1 tbsp
sugar
Mix coffee, sugar and water together.
For Custard :
Milk 3 cup
Custard powder 2tbsp
sugar as needed
Vanilla Essence 1 tsp
Make custard from custard powder and allow it to cool.After it cools add sugar n vanilla essence.Refrigerate it and allow it to cool.
For Crunch :
cashew 50 nos
Sugar(separately) 1/2 cup
butter 1 tbsp
For making crunch, heat oil in a pan and add sugar and cashew to it.Cook until it is brown in colour.
Grease a bowl withbutter pour the mixture and crush once cool.
Arranging the pudding
Take glass dish.
Make a mixture of coffee and water.Dip biscuits in the mixture one by one.
Place the biscuits in a pan.Then pour half of the cold custard mixture on it.
Then place a layer of crunch on it.Then the layer of remaining custard.Repeat it until done completely.
Allow it to cool in refrigerator for 2-3 hours and serve
BUTTERSCOTCH BREAD PUDDING
Bread slices - 16(or enough)
Condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 2 sachet
Caramalised nuts - crushed - 1 cup
Milk - to dip the bread
Whip all the creams together
In a pudding dish...apply some cream,,,layer the sliced bread dipped in milk (squeeze the bread with ur palm otherwise the pudding will be wattery as mine was....shhhh)
Again apply cream as second layer
Continue .....to make 2 layers of bread.
Top it waith caramalised nuts..........
ENJOYYYYYY.....Its really tasty...
Condensed milk - 1/2 tin
Nestle cream - 1 tin
Dream whip - 2 sachet
Caramalised nuts - crushed - 1 cup
Milk - to dip the bread
Whip all the creams together
In a pudding dish...apply some cream,,,layer the sliced bread dipped in milk (squeeze the bread with ur palm otherwise the pudding will be wattery as mine was....shhhh)
Again apply cream as second layer
Continue .....to make 2 layers of bread.
Top it waith caramalised nuts..........
ENJOYYYYYY.....Its really tasty...
AYSH ASSARAYA
(Its a Lebanese dessert)
Rusk(toasted bread) - 1 pkt (
enough to line the dish you will be setting the dessert in)
For the Sugar Syrup
1 cup of sugar
1 tbsp of rose water
1 tbsp of orange blossom
1 tbsp of lemon juice
1 cup of water
Heat Sugar + Water +Lemon Juice in a pan and wen sugar completely dissolves add the rose water and orange blossom and set aside......
For the custard
1 litre of milk
¼ tin of condensed milk
300 ml of cream
2 tablespoons of Rose water
2 tablespoons orange blossom
6 tablespoons cornflour
Method.....
Place toasted bread evenly in a square dish.And soak it with the sugar syrup...
Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat.
Keep stirring until thick; once the custard has thickened add rose water and orange blossom.
Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.
Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.
Absolutely delicious......
(I omitted the ORANGE BLOSSOM.....coz i din find it in any of the super markets here.....Hope it wud make the pudding tastier)
Rusk(toasted bread) - 1 pkt (
enough to line the dish you will be setting the dessert in)
For the Sugar Syrup
1 cup of sugar
1 tbsp of rose water
1 tbsp of orange blossom
1 tbsp of lemon juice
1 cup of water
Heat Sugar + Water +Lemon Juice in a pan and wen sugar completely dissolves add the rose water and orange blossom and set aside......
For the custard
1 litre of milk
¼ tin of condensed milk
300 ml of cream
2 tablespoons of Rose water
2 tablespoons orange blossom
6 tablespoons cornflour
Method.....
Place toasted bread evenly in a square dish.And soak it with the sugar syrup...
Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat.
Keep stirring until thick; once the custard has thickened add rose water and orange blossom.
Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.
Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.
Absolutely delicious......
(I omitted the ORANGE BLOSSOM.....coz i din find it in any of the super markets here.....Hope it wud make the pudding tastier)
BISCUIT PUDDING
Mariegold biscuit-1pack
nestle cream-3tin
eggyolk-3
vanilla essence-1tsp
sugar-1cup
butter-75grm
milk-half cup
canned pineapple-4slices(finely chopped)
1st layer-In a glasstray layer 4-5 biscuits( powder)&top it with biscuits dipped in milk.
2nd layer-blend eggyolk ,cream,vanilla essence,sugar&butter and pour the half of this mixture as 2nd layer&sprinkle some chopped pineapple and again layer biscuits dipped in the milk .refrigerate until set.
3rd layer-pour the remaining cream on top of it .refrigerate till set.....
Creamy Cake Pudding
For the base:
5 slices of ready made chocolate pound cake.
2nd layer:
1/3 cup cream cheese
1/3 cup butter
1 nestle cream
1/2 cup crushed tea biscuits.
1/4 sugar more if u like.
3rd layer:
3 Mars bars
1/2 tsp coffee
1 small can cream
Directions
Arrange the cake slice as base on a puddin dish
with an electric beater beat the 2nd layer ingredients together until creamy.
Pour this over your cake.
Melt the Mars bars over a hot water basin until all melted.
Remove & allow it to cool, add coffee & cream & mix well.
pour this over the 2nd layer decorate with chocolate bits & refrigerate until set approx 4-6 hours.
serve
Recipe from khana khazana
5 slices of ready made chocolate pound cake.
2nd layer:
1/3 cup cream cheese
1/3 cup butter
1 nestle cream
1/2 cup crushed tea biscuits.
1/4 sugar more if u like.
3rd layer:
3 Mars bars
1/2 tsp coffee
1 small can cream
Directions
Arrange the cake slice as base on a puddin dish
with an electric beater beat the 2nd layer ingredients together until creamy.
Pour this over your cake.
Melt the Mars bars over a hot water basin until all melted.
Remove & allow it to cool, add coffee & cream & mix well.
pour this over the 2nd layer decorate with chocolate bits & refrigerate until set approx 4-6 hours.
serve
Recipe from khana khazana
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