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Sunday, 25 September 2016

Strawberry Puff Pastry Pillows


1 cup strawberries
1/4 cup sugar
1 tsp vanilla essence
1 tbsp cornflour
1 1/2 tbsp cold water
puff pastry sheets, cut into 8 squares
1 beaten egg for brushing

  1. Thaw the puff pastry sheet at room temperature.
  2. Wash the strawberries and chop them into small pieces.
  3. In a saucepan , add the chopped strawberries and sugar and simmer on medium heat for about 10-15 minutes without adding water, stirring in between until the strawberries are soft.
  4. Then remove from the flame and add the vanilla essence.
  5. Mix 1 tbsp cornflour with 1 1/2 tbsp cold water and add this to the strawberry mixture, while the mixture is still hot but not boiling. 
  6. Stir well until it thickens and then allow it to cool.
  7. Preheat the oven to 200 degree celcius. Grease a baking tray with oil or line it with aluminium foil/ parchment paper.
  8. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into squares.
  9. Take the puff pastry square and place 1 1/2 tbsp of strawberry mixture on one side of the pastry and fold/ cover it with the other side and press to seal on the sides with a fork.
  10. Arrange the folded puff pastries on a greased baking tray and brush with beaten egg.
  11. Bake it in the preheated oven for 20-25 minutes or until the puffs turn golden brown...

Friday, 23 September 2016

Kappa Masala / Tapioca Masala


1/2 kg tapioca/ kappa / kolli kizhangu
4-5 dry red chillies
5 garlic cloves
1/2 tsp turmeric powder
2 sprigs curry leaves, chopped
1/2 tsp mustard seeds
2 tbsp oil
salt to taste

  1. Peel and cut the tapioca into cubes and wash it thoroughly.
  2. In a large pan ,cook the tapioca adding about 6-7 cups of boiling water, salt and 1/4 tsp turmeric powder , until the pieces are soft ( for about 10-15 minutes, but not mashed up). Then drain the water and keep it aside.
  3. Crush the garlic and dry red chillies together to a coarse mixture in a pestle and mortar and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds.
  5. Add the crushed mixture and 1/4 tsp of turmeric powder and saute for a minute on medium flame until the raw smell disappears.
  6. Add the cooked tapioca, chopped curry leaves and salt to this and mix well until the masala coat well with the tapioca.
  7. Remove from the flame and serve with fish curry or as a snack with tea....
Recipe adapted from Edible Garden..

Thursday, 22 September 2016

Pomegranate Ice cream


2 big pomegranates / 3/4 cup pomegranate juice
2 cups heavy cream
1 tin condensed milk / 1 1/4-1 1/2 cup sugar

  1. Make juice from the pomegranates and keep 3/4 cup aside.
  2. In a bowl, whip the cream until it forms stiff peaks.
  3. Add the pomegranate juice to this and whip again.
  4. Then add the condensed milk and whip again for a minute until well blended.
  5. Transfer it to a freezer safe container and freeze for 8 hours or overnight...
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
Recipe adapted from here...

Wednesday, 21 September 2016

Mushroom Korma / Kurma


250 gm mushrooms, cut into pieces
1 tomato, chopped
1 cup thick coconut milk
6 garlic cloves
1 piece ginger
1 onion, sliced
5 green chillies
1 tsp garam masala
2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp oil
2 sprigs coriander leaves
1/4 tsp mustard seeds
1/2 tsp lemon juice
salt to taste

  1. In a bowl, mix chilli powder, coriander powder, turmeric powder and garam masala to a paste adding little water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. 
  3. Add sliced onions to this and saute well.
  4. Add sliced ginger, green chillies, garlic and tomatoes and saute well till soft.
  5. Then add the masala paste and mix well till the water evaporates.
  6. Add the mushroom pieces and salt to this and cook it covered on low flame till done.
  7. Now add the coconut milk and when it starts boiling, add the coriander leaves and lemon juice and mix well.
  8. Switch off the flame and serve hot ...

Monday, 19 September 2016

Cauliflower Chikkiyathu / Scrambled Cauliflower


3 cups cauliflower, finely chopped
2 onions, finely chopped
1 tbsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tomato
1/4 cup coriander leaves, chopped
1/4 tsp turmeric powder
1-1 1/2 tsp chilli powder
1 1/2 tsp lemon juice
1 tsp roasted cumin powder
salt to taste
2-3 tbsp oil

  1. Chop the cauliflower into fine pieces. Grind the tomato into paste and keep it aside.
  2. Heat oil in a pan and add finely chopped onions, ginger and garlic and saute well on low flame.
  3. Add tomato paste, chopped coriander leaves, turmeric powder, chilli powder and salt and mix well for 2 minutes.
  4. Add finely chopped cauliflower, mix well and cook it covered on low flame. Sprinkle little water, if required while cooking.
  5. Then add lemon juice and mix well. Add roasted cumin powder to this and remove from flame...Serve as a side dish or as a filling for snacks/ sandwich...
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