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Thursday, 31 October 2019

Pumpkin / Mathanga Pachadi


Ingredients:

250 gm ripe pumpkin / mathanga, chopped
1 big green chilli, chopped
2 cup less sour yoghurt
1 tsp mustard seeds
1/2 tsp cumin seeds
2-3 dry red chillies
1 sprig curry leaves
1/2 tsp chilli powder
1/2 tsp sugar
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop pumpkin into pieces.
  2. In a pan, add chopped pumpkin and green chilli and cook it adding enough water and salt till all the water dries up and gets cooked.
  3. Switch off the flame and mash it lightly with a wooden ladle. ( Don't mash too much)..
  4. In a bowl, add yoghurt and beat well with a spoon. Add this to the cooked pumpkin and mix well.
  5. Add chilli powder over the pachadi...Don't mix it now...
  6. Heat oil in another small pan and splutter mustard seeds and cumin seeds.
  7. Add dry red chillies and curry leaves and fry.
  8.  Pour this seasoning ( keep little aside for garnishing) over chilli powder and add salt and sugar and mix well.
  9. Transfer it to a serving bowl and garnish with reserved seasoning....Serve with rice...
Recipe Source: Magic Oven

Wednesday, 30 October 2019

French Fries


Ingredients:

3 potatoes
salt to taste
oil for deep frying

Preparation:
  1. Wash and peel the potatoes and cut them lengthwise to get long rectangular pieces.
  2. Soak them in water for about an hour, changing the water occasionally, 3-4 times.
  3. Boil water in a deep bowl adding enough salt. Reduce the flame and add the potatoes and let it cook  for about 3-5 minutes, till the potatoes are half cooked.
  4. Drain the water immediately and dry out completely the potatoes with a kitchen towel.
  5. Transfer these potatoes to a zip lock bag and freeze it for about 4-5 hours.
  6. Heat oil in a deep pan and add the frozen potatoes to the hot oil and fry till golden.
  7. Remove it from the oil and drain them on a paper towel. Serve hot with tomato ketchup....

Monday, 28 October 2019

Chicken Keema Toast Sandwich


Ingredients:

8-10 slices of brown/ white bread
chicken keema masala, as required
butter, at room temperature to apply on the breads

Preparation:
  1. Spread butter evenly on one side of the bread slice and place a layer of chicken keema masala  on top of that, then cover it with another slice of bread.
  2. Repeat the same with remaining breads and place them in a toaster and toast for 2-3 minutes.
  3. Cut into triangles and serve...

Saturday, 26 October 2019

Black Chickpeas / Kadala Puzhungiyathu


Ingredients:

1 1/2 cups black chickpeas/ kadala
3/4 cup grated coconut
1 small onion, chopped
3 dry red chillies
2 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
2 tsp oil

Preparation
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with a tsp of salt and enough water until soft at medium flame. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and saute.
  3. Add chopped onion and little salt and saute for a minute.
  4. Add cooked kadala into this, mix well and cook covered for about 5 minutes at low- medium flame.
  5. Then add grated coconut and mix well for 2 minutes.
  6. Switch off the flame and transfer to a serving plate...Serve hot...
  • You can also add chopped green chillies ...

Thursday, 24 October 2019

Dragon Fruit Milkshake


Ingredients:

1 dragon fruit
1 cup frozen milk
3 tbsp condensed milk ( add more if required)

Preparation:
  1. Peel and cut dragon fruit into pieces.
  2. In a blender, add the dragon fruit, chilled milk and condensed milk and blend well until smooth.
  3. Pour the prepared milkshake into serving glass and serve.........

Tuesday, 22 October 2019

Beef - Vellarikka ( Yellow Cucumber ) Curry


Ingredients:

1/2 kg beef, cut into pieces
1 big onion, sliced
1 tomato, chopped
3 green chillies, chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric powder
2 1/2-3 tsp chilli powder
1 tbsp coriander powder
1 tsp garam masala
1 1/2 cup vellarikka/ yellow cucumber
3/4-1 cup grated coconut
3 garlic cloves, crushed
2 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Cut the beef into small pieces, clean it and keep it aside.
  2. Peel and chop vellarikka into cubes
  3. Heat oil in a pressure cooker and add sliced onion and saute till transparent.
  4. Add green chillies, ginger paste and garlic paste and saute well.
  5. Add chopped tomato and saute well till soft.
  6. Add coriander powder, chilli powder and 1/2 tsp turmeric powder and saute for a minute.
  7. Add cleaned beef pieces, salt and garam masala and mix well. Then pressure cook it adding enough water ( about 1 cup of water) till done.
  8. In the mean time, pressure cook vellarikka pieces adding 1/2 tsp turmeric powder and salt for 2 whistles.
  9. Add in the cooked vellarikka into the beef curry and mix well.
  10. Then add grated coconut, crushed garlic and curry leaves , mix well and boil at medium flame for about 10 minutes.
  11. Adjust the salt and switch off the flame...Serve hot with pathiri, ghee rice etc....

Sunday, 20 October 2019

Vegetable Ghee Rice


Ingredients:

3 cups basmati rice
6 cups of boiling water
1 small onion, sliced
1 medium carrot, chopped into small pieces
1 cup beans, cut into small pieces
1/4 cup fresh green peas (optional)
1 bay leaf
5 cardamoms
6 cloves
2-3 small pieces of cinnamon stick
4-5 tbsp ghee
salt to taste

For Garnishing:

1 small onion, thinly sliced
few raisins and cashew nuts

Preparation:
  1. Wash the rice well until you get clear water,  drain the water and keep it aside.
  2. Heat 1 1/2 tbsp ghee in a thick bottomed pan and fry cashew nuts and raisins and keep it aside. Add 1 thinly sliced onion and fry until brown and keep it aside for garnishing.
  3.  Add remaining ghee in the same pan and add sliced onion and saute until soft and transparent. ( Don't let it turn golden/ brown).
  4. Add cardamom, cloves , bay leaf and cinnamon and saute for a minute.
  5. Add in the chopped vegetables and saute for 5 minutes until the vegetables are coated in oil.
  6. Add the drained rice and stir fry for another 5 minutes.
  7. Add boiling water and salt and mix well. Allow it to boil in high flame until almost all the water is evaporated, stirring occasionally in between.
  8. Then close the lid tightly and cook at very low flame till done.
  9. Garnish with fried onions, cashew nuts and raisins and serve hot with chicken or mutton curry....

Thursday, 17 October 2019

Chakka / Jackfruit Muffins


Ingredients:

250 gm ripe jackfruit pieces
1 1/2 cup plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 tsp vanilla essence (optional)
200 gm unsalted butter, at room temperature
3/4-1 cup sugar, powdered
3 eggs

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a 12- hole cupcake /muffin tin with baking spray or line the muffin tin with paper liners.
  2. Remove the seeds from the jackfruit pieces, chop them and then puree it in a blender and keep it aside.
  3. Sift together plain flour, baking powder, baking soda and salt in a bowl and keep it aside.
  4. In a large mixing bowl, mix together the butter and sugar.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla essence and mix well.
  6. Add jackfruit pulp and combine well.
  7. Add sifted flour little by little and mix gently with a spatula / wooden ladle into smooth batter.
  8. Divide the batter evenly into the prepared muffin tin and bake for 15-20 minutes until golden or until a skewer inserted comes out clean.
  9. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..


Wednesday, 16 October 2019

Muthira Rasam / Horse Gram Rasam


Ingredients:

1/4 cup muthira / horse gram
3 garlic cloves, chopped
gooseberry sized tamarind (2-3 tbsp tamarind juice)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 big tomato, chopped
1 green chilli, slit
few coriander leaves, chopped
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Wash the horse gram and soak in water for 5-6 hours and pressure cook it adding enough water and salt for 4 whistles.
  2. Open the cooker and mash it well. Strain its water and keep it aside.
  3. Soak tamarind in little water, extract its juice and keep it aside.
  4. Heat 1 tbsp oil in a pan and add chopped garlic and mashed horse gram and saute for 2-3 minutes.
  5. Add chilli powder, coriander powder, cumin powder and turmeric powder and saute well.
  6. Add strained horse gram water and 1 cup of water and mix well.
  7. Add chopped tomato and tamarind juice and boil well till tomato gets soft and cooked.
  8. Add slit green chilli and coriander leaves and heat for a minute. Adjust the salt and switch off the flame.
  9. Heat little oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  10. Add this seasoning to the rasam and then serve with rice...

Tuesday, 15 October 2019

Chocolate Fudge Brownie


Ingredients:

3/4 cup plain flour
1/4 cup cocoa powder
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, at room temperature
2 eggs
1/2 tsp vanilla essence

Preparation:
  1. Preheat the oven at 180 degree celcius. Grease a square baking pan with butter and dust it with flour and keep it aside.
  2. In a large mixing bowl, add melted butter, plain flour, cocoa powder, baking powder, sugar, salt, eggs and vanilla essence and beat it with an electric beater for about 2-3 minutes (just to mix well).
  3. Pour the prepared batter to the greased pan and bake it for 25-30 minutes or until a skewer inserted at the centre of the brownie comes out clean.
  4. Remove from the oven and cool it at room temperature. Cut it into squares and serve...
Recipe Source: Sanaas Recipe Notebook

Monday, 14 October 2019

Mussels / Kallummakkaya Pacha Arachathu


Ingredients:

25 mussels/ kallummakkaya, cleaned
1 1/2 cup grated coconut
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
3 shallots
2-3 green chillies, slit
gooseberry sized tamarind
1 tsp mustard seeds
2-3 dry red chillies
1 sprig curry leaves
1- 1 1/2 tbsp coconut oil
salt to taste

Preparation:
  1. Soak tamarind in little water, extract its juice and keep it aside.
  2. Grind grated coconut, chilli powder, turmeric powder, 3 curry leaves and shallots together to a paste.. Don't grind it to a very fine paste.
  3. In a manchatty/ clay pot, add ground coconut, tamarind water, slit green chillies, cleaned mussels, salt and enough water and mix well with hand.
  4. Boil well and then reduce the flame and cook covered till the gravy thickens and the mussels gets cooked.
  5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  6. Pour this over the curry and serve hot...
Recipe Source: Magic Oven

Sunday, 13 October 2019

Blood Orange Juice


Ingredients:

4 blood oranges
sugar to taste
2 cups of cold water
ice cubes

Preparation:
  1. Peel the blood oranges and remove its seeds.
  2. Then put them in a blender and add sugar and cold water and blend well.
  3. Strain the prepared juice into serving glasses and serve with ice cubes...

Saturday, 12 October 2019

Nongal Fry / Ladyfish Fry With Rice Flour


Ingredients:

5-6  medium ladyfish/ nongal, cleaned
1 1/2 tbsp kashmiri chilli powder ( add more or less to your spice level)
1/4 tsp turmeric powder
salt to taste
3 tbsp rice flour
oil for frying

Preparation:
  1. Clean the fish and make slits on both sides of the fish.
  2. In a bowl, mix together chilli powder, turmeric powder and salt adding little water and make a smooth paste.
  3. Marinate the fish with this prepared paste on all sides and keep it aside for 30 minutes.
  4. Heat oil in a frying pan. Dip/ roll the marinated fish in rice flour to coat it on either side with a layer of rice flour.
  5. Then fry the fish in oil on medium flame till both sides are done. Serve with rice...

Friday, 11 October 2019

Palak Paneer


Ingredients:

1 big bunch palak / spinach leaves
1 cup paneer cubes
2 green chillies
1 onion, chopped
1 big tomato, chopped
4 garlic cloves, crushed
2 dried red chillies
1 tsp coriander powder
3/4 tsp garam masala
3/4 tsp cumin seeds
1 tsp lemon juice
2 tbsp fresh cream
salt to taste
3-4 tbsp butter

Preparation:
  1. Wash the palak leaves and boil it in a pan adding enough water. When it starts to boil, reduce the flame and cook it for about 3 minutes.
  2. Remove it from the flame and drain the hot water and pour cold water over it . Then again drain the water and grind it to a smooth paste adding green chillies. Keep it aside.
  3. Place the paneer cubes in a bowl of hot water for about 10 minutes to become soft.
  4. Heat butter in a deep pan and add cumin seeds. When it crackles, add crushed garlic and dried red chillies and saute for few seconds.
  5. Add the chopped onion to this and saute till soft.
  6. Add the chopped tomatoes and saute for 2 minutes. Then add coriander powder, garam masala and salt and saute till the tomatoes are soft and oil appears on top.
  7. Add the palak puree to this and saute well for about 2-3 minutes on high flame.
  8. Then reduce the flame and add paneer cubes, mix well and cook for a minute.
  9. Add lemon juice and fresh cream and mix well. Remove from the flame and serve hot....

Thursday, 10 October 2019

Tuna Salad Sandwich


                         After 2 months break, Muslim Food Blogger's Challenge is back and the theme chosen for this month is "Sandwiches". I am participating here after a long break... Made some tuna salad, so thought of making some sandwiches with that...

Ingredients:

6-8 bread slices, or as required
185 gm of canned tuna
1/2 cup carrot, finely chopped
1/2 cup cabbage, finely chopped
1/4 cup onion, finely chopped
1/4 cup lettuce or salad leaves, chopped
1/2-3/4 tsp pepper powder
4-5 tbsp mayonnaise
2 tsp olive oil
salt to taste

Preparation:
  1. Drain the water from the canned tuna and keep it aside. Finely chop all the vegetables and keep it aside.
  2. Heat olive oil in a pan and add tuna, little pepper powder and salt and saute for 2 minutes. 
  3. Transfer it into a bowl and add chopped carrot, cabbage, onion, leaves, 1/4 tsp pepper powder and mix well.
  4. Now add mayonnaise to this and mix well. Tuna salad is ready....
  5. To prepare as sandwich, spread little mayonnaise on one side of the bread slice and place a layer of prepared tuna salad on top of that, then cover it with another slice of bread.
  6. Repeat the same with remaining breads and cut them into triangles and serve..
  • If you prefer you can toast the bread slices... 

Wednesday, 9 October 2019

Kadala / Black Chickpeas Masala Gravy


Ingredients:

1 1/2 cup kadala/ black chickpeas
2 onions, chopped
2 tomatoes, chopped
small piece ginger
4 garlic cloves
1 1/2 tsp garam masala
1/4 tsp turmeric powder
1 1/2 tsp coriander powder
1 1/2 tsp chilli powder
1 tbsp tomato sauce
1 tbsp lemon juice
salt to taste
2 tbsp coriander leaves, chopped
2 tbsp oil

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with a tsp of salt and enough water until soft.
  2. Heat 1 tbsp oil in a pan and saute the chopped onion till transparent.
  3. Add chopped ginger and garlic and saute for a minute.
  4. Add chopped tomato and saute well till soft. 
  5. Switch off the flame and allow it to cool and then grind it to a paste.
  6. Heat 1 tbsp oil in the same pan and add garam masala, turmeric powder, coriander powder and chilli powder and mix well.
  7. Add the ground paste to this and mix well. Add salt and tomato sauce and cook for 3-4 minutes.
  8. Then add the cooked chickpeas along with the water and cook it at low flame for about 8-10 minutes.
  9. When the gravy thickens, switch off the flame.
  10. Add lemon juice to this and mix well. Garnish with chopped coriander leaves and serve hot...

Tuesday, 8 October 2019

Mixed Vegetable Kurma


Ingredients:

2 medium onions, chopped
1 tsp ginger paste/ crushed
1 tsp garlic paste/ crushed
2 green chillies, slit
1 big carrot, cubed
5-6 beans, chopped
1/2 cauliflower, cut into big florets
2 medium potatoes, peeled and cubed
1/2 cup green peas
2 medium tomatoes, cubed
25 gm cashew nuts
2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp kashmiri chilli powder
1 cup coconut milk
2-3 tbsp coriander leaves, chopped
1 piece cinnamon
3 cloves
3 cardamoms
salt to taste
2-3 tbsp oil

Preparation:
  1. Soak cashew nuts in little water for 15 minutes. Soak poppy seeds in little hot water and keep it aside.
  2. Heat oil in a pressure cooker and add cinnamon, cloves and cardamoms.
  3. Add chopped onion, ginger, garlic and green chillies and saute well for 5-7 minutes.
  4. Add chopped tomato and mix well for 2 minutes.
  5. Add beans, carrot, cauliflower, potato, green peas and salt and mix well for 2-3 minutes.
  6. Add turmeric powder, coriander powder and kashmiri chilli powder and mix well for a minute.
  7. Add 1 cup of water and cook it covered for a whistle. Then wait for 3 minutes and switch off the flame.
  8. Grind cashew nuts and poppy seeds together to a smooth paste adding little water.
  9. Add this paste to the cooked vegetables (in the cooker) and add coconut milk and heat it for few minutes.
  10. Check for salt and adjust the water by adding little hot water.
  11. When it boils, switch off the flame. Add chopped coriander leaves and mix well...Serve hot..
Recipe Source: Lekshmi Nair

Monday, 7 October 2019

Rice Flour Appam / Vellayappam


Ingredients:

1 1/2 cup rice flour
1/2 cup white aval / rice flakes
1/2 cup grated coconut
1 1/2 tsp sugar
1/2 tsp yeast
1 tsp coconut oil
salt to taste

Preparation:
  1. Soak aval in little water for 10 minutes.
  2. Grind together rice flour, grated coconut, soaked aval, sugar, yeast and coconut oil to a smooth paste adding about 2 cups of water.
  3. Transfer to a large bowl and mix well ( adjust water ) and keep it covered for fermentation for 7 hours. Then add salt and mix well.
  4. Heat an appachatti on medium flame and grease it with little oil. 
  5. Pour a ladleful of batter to the pan and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Sunday, 6 October 2019

Beetroot Sambaram / Pink Spiced Buttermilk


Ingredients:

1 cup thick curd/ yoghurt
1 1/2-2 cups of water
small piece ginger
2 shallots
1-2 green chillies
2 tbsp grated beetroot
1 sprig curry leaves
2 cups of water
salt to taste

Preparation:
  1. In a blender, add yoghurt, shallots, ginger, few curry leaves, green chillies, grated beetroot and salt and blend well.
  2. Then add cold water and blend again. Pour into serving glasses ans serve chilled..
  • If you want you can strain the drink...And can also add some ice cubes while blending...
  • If you prefer, you can use cooked beetroot piece..

Saturday, 5 October 2019

Banana Poori


Ingredients:

2 1/4-2 1/2 cup wheat flour ( or plain flour)
2 medium well ripe bananas
3/4 cup yoghurt
5 tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1- 1 1/2 tbsp oil
oil for frying

Preparation:
  1. In a blender, add bananas, yoghurt and sugar and blend well.
  2. Transfer this to a large bowl and add baking soda and salt and mix well.
  3. Add wheat flour to this and mix well with spoon.
  4. Then knead it well to a soft dough adding 1- 1 1/2 tbsp of oil and keep it covered for 5-6 hours.
  5. Make small balls out of this dough and roll each dough in a floured surface to make poori using a rolling pin.
  6. Heat oil in a pan and deep fry them in the hot oil till golden brown on both sides at medium flame.
  7. Drain them on a paper towel and serve hot...

Friday, 4 October 2019

Bread Fruit Thoran / Kadachakka Varavu


Ingredients:

1 medium bread fruit / kadachakka / sheema chakka, finely chopped
2 green chillies, slit
1/4 tsp turmeric powder
1 tsp chilli powder
1/2 cup grated coconut
1 garlic clove
2 shallots
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp urad dal
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Peel the bread fruit and chop them into small pieces and keep inside the water.
  2. Grind together the grated coconut, shallots, garlic and cumin seeds to a coarse paste.
  3. In a pan, add the chopped bread fruit , slit green chillies, turmeric powder and salt and cook covered adding enough water till it becomes soft.
  4. Heat oil in a pan and splutter mustard seeds. Add urad dal and when it starts to become golden colour add the dry red chillies and curry leaves and fry.
  5. Add the cooked bread fruit, coconut mixture and chilli powder and mix well.
  6. Adjust the salt and cook it covered for about 2-3 minutes on low flame, stirring occasionally. Remove from flame and serve with rice...

Thursday, 3 October 2019

Red Coconut Chutney / Thenga Chammanthi


Ingredients:

1 cup grated coconut
small piece ginger
4 shallots
1 1/2 tsp kashmiri chilli powder
1 green chilli
1 tsp mustard seeds
2 dry red chillies, broken
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a blender, add the grated coconut, ginger, 3 shallots, kashmiri chilli powder and salt and grind to a fine paste adding enough water ( about 1/2 cup of water).
  2. Then add 1 green chilli and just blend again. ( Don't blend too much...)
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add 2 shallots sliced ( 1 1/2 tsp) and saute till light brown. Then add dry red chillies and curry leaves. 
  5. Reduce the flame and add the ground coconut paste and about 1/2-3/4 cup of water and heat at low flame for about 3-4 minutes. Don't allow to boil.
  6. Adjust the salt and switch off the flame...Serve with hot idlis/ dosa...

Wednesday, 2 October 2019

Broccoli Kuzhi Paniyaram


Ingredients:

2 cups idli batter
5 shallots / 1 medium onion, finely chopped
1/2 inch ginger, finely chopped
2 green chillies, finely chopped
1 cup broccoli florets, chopped
1 sprig curry leaves, chopped
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
oil

Preparation:
  1. Chop the broccoli florets into fine pieces. Wash them well, pat dry and keep it aside.
  2. Heat 1 tbsp oil in a pan and add splutter mustard seeds.
  3. Add urad dal and curry leaves and saute for a minute till urad dal turn to light brown colour.
  4. Add finely chopped onion/ shallots, ginger, green chillies and salt and saute well till onion turns soft.
  5. Add the chopped broccoli florets and stir fry for 5-7 minutes till they become soft.Adjust the salt.
  6. Remove it from the flame and keep it aside to cool down for about 5 minutes.
  7. Then add this broccoli mix to the idli batter and mix well.
  8. Heat a paniyaram / unniyappam  pan and add few drops of oil in each hole.
  9. Pour a spoonful of batter in each hole and cook covered for 3-4 minutes on low- medium flame till the top of paniyaram dries up and bottom turn golden brown.
  10. Then turn it using a skewer or spoon gently and cook uncovered for 2-3 minutes till the other side also turn golden brown.
  11. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....
Recipe Source: Cook-Ezee

Tuesday, 1 October 2019

Avocado Pudding


Ingredients:

1 ripe avocado
1 1/2 cup milk
1/2 tin condensed milk
5 gm china grass
sugar, if required (for more sweetness)

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes. 
  2. Remove the skin and seed of avocado and then blend it into a fine paste. Keep it aside.
  3. In a saucepan, boil milk by adding condensed milk and sugar ( if required) on medium flame. Switch off the flame.
  4. In the meantime, heat the soaked china grass along with water in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Add the avocado paste to the milk mixture and mix well until well combined
  6. Then add the melted china grass to the avocado milk mixture and stir well.
  7. Pour it into a pudding tray and keep it in the refrigerator till set..Serve it chilled..
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