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Thursday, 1 December 2016

Tutti Frutti Mini Loaf Cakes / Mini Loaves


Ingredients:

1 1/2 cup plain flour
1 cup yoghurt
1/2 cup oil
3/4 cup sugar
1-1 1/2 tsp vanilla essence
1 1/4 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 cup + 2 tbsp tutti frutti

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a 12 hole mini loaf tin and keep it aside.
  2. In a small bowl, mix 1/2 cup tutti frutti with 1 tbsp of plain flour (taken from 1 1/2 cup of flour) and keep it aside.
  3. Sift together remaining plain flour, baking powder, baking soda and salt in a bowl.
  4. In a large bowl, add yoghurt and whisk well. Add sugar and beat for 2 minutes.
  5. Add in the oil and vanilla essence and beat again. 
  6. Add the sifted flour mixture and fold gently to make a smooth batter. Then add tutti frutti and fold gently.
  7. Divide the batter between the holes in the mini loaf tin ( about 2/3 full of batter in each hole).
  8. Sprinkle the remaining 2 tbsp tutti frutti on top of the batter
  9. Bake the loaves for 20-25 minutes or until lightly golden and a skewer comes out clean.
  10. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Tuesday, 29 November 2016

Kiwi Nutty Pudding



Ingredients:

1/2 cup kiwi fruits, chopped
1/2 litre milk
1 tin condensed milk
5 tbsp sugar
10 gm china grass
2 tbsp cashew nuts
200 ml fresh cream
kiwi slices, for garnishing

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes.
  2. In a pan, add chopped kiwi and 1 tbsp sugar and cook it adding little water ( about 2 tbsp) till all the water dries up. Keep it aside.
  3. In another pan, heat milk, condensed milk and 4 tbsp sugar on medium flame.
  4. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely ( or microwave for 2 minutes).
  5. When the milk mixture reaches the boiling point, add the melted china grass and mix well.
  6. Switch off the flame and stir it continuously and when it cools down little, add fresh cream and mix well.
  7. Then add cashew nuts and cooked kiwi with its syrup and mix well.
  8. Pour it into a pudding tray and garnish with sliced kiwis. Allow to cool down for 5 minutes and then refrigerate until it sets...Serve it chilled..
Recipe Source: Surya TV

Monday, 28 November 2016

Spicy Fried Sausage


Ingredients:

6 chicken sausages
2 tbsp yoghurt
2 tsp soy sauce
2-3 tbsp cornflour
1 tsp pepper powder
1/2 tsp ginger-garlic paste
a pinch of red food colour
salt to taste
oil for frying

Preparation:
  1. In a bowl, mix together yoghurt, soy sauce, cornflour, ginger-garlic paste, pepper powder, red food colour and salt.
  2. Add sausages to this and mix well to coat the masala and keep it aside for 30 minutes.
  3. Heat oil in a pan and deep fry the marinated sausages on medium flame till brown. Serve hot with tomato sauce....

Sunday, 27 November 2016

Pineapple - Munthiri ( Grapes) Pachadi / Madhura Pachadi


Ingredients:

1 cup ripe pineapple, finely chopped
10-12 black / red grapes
3/4 cup grated coconut
1/2 tsp turmeric powder
1/4 tsp cumin seeds
3 green chillies
1/2 cup yoghurt
1 tsp sugar
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add chopped pineapple, turmeric powder and salt and cook it covered at medium flame adding 1/2 cup of water.
  2. When pineapple is half cooked, add grapes and cook it on low flame until the fruits becomes soft and water dries up. Don't overcook the grapes.
  3. Meanwhile, grind the grated coconut with cumin seeds, 1/2 tsp mustard seeds and green chillies to a smooth paste.
  4. Add this ground coconut paste to the cooked fruits, mix well and cook for 4-5 minutes at medium-low heat.
  5. Then add yoghurt and mix well. Add sugar and adjust salt and mix everything well and switch off the flame.
  6. Heat little oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and saute well. Pour this seasoning to the pachadi and keep it covered till ready to serve...

Saturday, 26 November 2016

Chocolate Cinnamon Rolls


Ingredients:

100 gm plain chocolate, broken into pieces
2  puff pastry sheets
25 gm unsalted butter, melted
2 tbsp caster sugar
1- 1 1/2 tsp cinnamon powder

Preparation:
  1. Put the chocolate pieces into a heatproof bowl and place it over a saucepan of gently simmering water and heat until melted.
  2. Remove it from the heat, stir until smooth and then leave to cool for 15 minutes, stirring occasionally.
  3. Mix together the sugar and cinnamon powder in a small bowl and keep it aside.
  4. Thaw the puff pastry sheets and place on a board. Brush the surface of sheets with some of the melted butter and leave to stand for 10 minutes.
  5. Then spread the cooled chocolate all over the buttered pastry. Sprinkle the cinnamon sugar (step 3) over the chocolate.
  6. Roll up the pastry, from one long side then brush all over with more of the melted butter. Then chill in the refrigerator for 15 minutes.
  7. Preheat the oven to 200 degree celcius. Grease a cupcake tin with remaining melted butter.
  8. Using a serrated knife, slice the pastry roll into even sized rounds.. Place each round, cut side up, in  a hole in the prepared cupcake tin.
  9. Bake in the preheated oven for 15-20 minutes, or until risen and golden brown.
  10. Leave to cool in the tin for 5 minutes, then transfer to a wire rack....Serve warm or cold...
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