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Saturday, 19 May 2018

Custard Falooda


Ingredients:

For Custard:

2 cups milk
4 tbsp custard powder
4 tbsp sugar

For Vermicelli:

1 cup milk
1/4 cup condensed milk
2-3 tbsp sugar

1 cups fruits, chopped
1 tbsp basil seeds/ sabja seeds
nuts, chopped
2-3 tbsp tutti frutti
vanilla ice cream, as required
cherries for garnishing

Preparation:
  1. Soak basil seeds in 1/2 cup of water for for 10-15 minutes.
  2. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  3. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously until it becomes smooth and thick.
  4. Remove from the flame and then keep it in refrigerator to cool.
  5. In a pan, boil 1 cup of milk adding condensed milk and 2-3 tbsp sugar. 
  6. Add vermicelli to it and cook it on low flame till it turns thick. Then keep it in refrigerator to cool.
  7. To serve, take tall glasses and add little soaked basil seeds and then layer with 2 tbsp custard.
  8. Then add chopped fruits and then layer with little cooked vermicelli and top it with a scoop of ice cream.
  9. Garnish it with nuts, tutti frutti and cherries..Serve immediately...

Unni Madhuram / Sweet Banana Dumplings


Ingredients:

2 ripe plantains / nendrapazham, finely chopped
5-6 bread slices
1/4 tsp cardamom powder
3-4 tbsp sugar
6  chopped cashew nuts, roasted
1 tsp ghee
oil for frying

Preparation:
  1. Cut bread into pieces and make bread crumbs using a food processor or mixer.
  2. In a bowl, add the chopped plantains, half of the bread crumbs, cashew nuts, cardamom powder, sugar and ghee.
  3. Then mix it well with your hand and knead to form a dough.
  4. Make small balls out of this dough and roll each ball in the remaining bread crumbs and make even balls.
  5. Heat oil in a deep pan and fry each balls till golden brown on medium flame.
  6. Remove from the oil and drain them onto paper towel..Serve with tea..

Thursday, 17 May 2018

Elaneer Sarbath/ Tender Coconut Sarbath ( Pondam Sarbath)


Ingredients:

2 tender coconuts / elaneer/ pondam
lemon juice of 1 lemon
sugar as required
ice cubes

Preparation:
  1. Make hole on fresh tender coconuts (use young tender coconuts that has pulpy flesh) and pour out the tender coconut water into a large bowl.
  2. Then cut open them and scoop the pulp and add to the tender coconut water.
  3. Add lemon juice and sugar to this and mix well. Add ice cubes and serve chilled...
  • You can also add 2 tsp basil seeds/ sabja seeds/ kaskas (soaked in 1/4 cup of water for 10 minutes).

Tuesday, 15 May 2018

Broccoli Manchurian


Ingredients:

1 medium broccoli
1/4 cup ( 4 tbsp) all purpose flour
3-4 tbsp cornflour
1/4 tsp pepper powder
1/4 tsp chilli powder
1 medium onion, finely chopped
2 green chillies, chopped
3 garlic cloves, finely chopped
2 tbsp tomato sauce
1- 1 1/2 tbsp red chilli sauce
3-4 tsp soy sauce
1/4 tsp sugar
1 small capsicum, cubed
spring onions, chopped
salt to taste
oil

Preparation:
  1. Clean and cut broccoli into florets and keep it aside.
  2. In a bowl, add all purpose flour, cornflour, pepper powder, chilli powder and salt and make a  batter without any lumps adding about 1/4 cup of water.
  3. Dip the broccoli florets in this batter until well coated for about 15 minutes.
  4. Heat oil in a pan and deep fry the marinated cauliflower florets till crispy and golden brown.
  5. In another thick bottomed pan, heat 1 1/2 tbsp oil ( same oil used for frying broccoli) and add chopped onion, garlic and green chillies and saute well until onions are soft and lightly browned.
  6. Add cubed capsicum and saute for a minute.
  7. Add tomato sauce, soy sauce, chilli sauce and sugar to this and mix well.
  8. Then add 1-2 tsp cornflour mixed with 1/2 cup of water and mix well.
  9. When it starts to boil, add the fried broccoli florets and stir well for 2-3 minutes. Adjust the salt.
  10. Garnish with chopped spring onions and remove from flame...Serve hot...

Monday, 14 May 2018

Kadala Masala / Black Chickpeas Masala


Ingredients:

1 1/2 cup kadala /black chickpeas
1/2 tsp turmeric powder
1/2 cup thengakothu/ coconut slices
2 onions, chopped
1 tbsp chilli powder
1-1 1/2 tsp pepper powder
1 tsp garam masala
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil as required

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with turmeric powder, coconut slices and salt adding enough water. 
  2. In a bowl, mix chilli powder, pepper powder and garam masala with little chickpeas cooked water to a smooth paste and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chopped onions and saute well till transparent.
  4. Add the masala paste (step 2) to this and saute well till the raw smell disappears.
  5. Then add the drained kadala and mix well till the masala is well coated with the kadala.
  6. Adjust the salt and spice level. Add curry leaves and mix well. Switch off the flame and serve as a side dish..
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