Sunrise Pudding


This recipe is from a TV cookery show.  A delicious and yummy pudding.  Easy to make, we all enjoyed it.   It has three layer as you can see in the pic. 
Ingredients

For the Apricot layer
7 Apricots - chopped
1.1/2 Cup Water
1/2 Cup Sugar
2 Teaspoons Gelatine

For the Milk Layer
2 Cups Milk
200 ML Condensed Milk
2 Tablespoons Gelatine
2 Tablespoons Water
1 Teaspoon Vanilla Essence

For the Orange Layer
1.1/2 Cup Orange Juice
1 Teaspoon Lime Juice
1 Tablespoon Sugar
2 Tablespoon Gelatine

Method
For the Apricot layer


In a pan add the apricot water and sugar and cook till the apricots are soft. Cool and blend it in the mixer. This mixture should measure one cup. If its not a cup add water and pour this mixture in the pan and the gelatin cook till it melts. Pour this in the bowl that you are going to set the pudding. Keep in freezer for 30 minutes to set or till the next layer is ready.

For the Milk layer
Heat the water in the microwave for a minute add the gelatine and mix well. Keep aside.

Whisk the milk and condensed milk, till well blended. Then add the gelatine and mix well. Pour this over the the apricot layer and again keep it in the freezer to set.



For the Orange layer
Heat the orange juice till warm then add sugar, gelatine when it dissolves, switch off the flame. Add the lime juice and mix well. Pour this over the set milk layer. Keep this to set in freezer if required to be served immediately for keep it in the fridge to set.



Serve chilled. Enjoy !!!!

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5




My Notes :
Let each layer set before you pour the next layer on top, this is essential or else the layers will mix.  


Labels: Sweets & Desserts, Apricots, CCChallenge

Mix Dal Tadka - No Onion No Garlic



This was made when my family came home for dinner. This we had with steamed rice.  They loved this dal very much. Having dal and steamed rice is a comforting meal.  My daughter wants  a katori of dal with every meal.  She enjoys having it. 

Ingredients


1/3 Cup Tuvar Dal
1/3 Cup Urad Dal
1/3 Cup Moong Dal

For the Tadka


2 Tablespoon Oil
2 Tablespoons Ghee
1.1/2 Teaspoons Cumin Seeds
8 Peppercorns
1/4 Teaspoon Asafoetida
3 Dry Button Red Chillies
A Spring of Curry leaves
3 Green Chillies - slit
1/2 Teaspoon Turmeric powder
1.1/2 Teaspoon Coriander powder
1.1/2 Teaspoon Chilly powder

Method
Wash and soak the dal in water for half hour at least. Then pressure cook them with sufficient water till done.

Heat Oil and ghee in a pan, add the cumin seeds and whole  peppercorns, let the cumin seeds brown a little, then take the pan off the flame add the dried red chillies, asafoetida, 10-15 Curry leaves ( reserve 3 leaves to add as garnish), green chillies, turmeric, coriander and chilly powder, mix everything well and again place it on low flame for a minute. Reserve some of the tadka for garnishing and remaining pour on to the cooked dal. Stir well and place the dal on low flame and let it boil for 10 minutes, stirring in between. Add salt and sugar (Do not skip adding the sugar, for this gives real flavour to the dal without giving any sweetness). Stir well again and check for the consistency you would require. Take off flame. 


Pour it into a serving bowl add the reserved tadka, curry leaves, serve hot with steamed rice and you have a complete delicious meal. Enjoy !!



Linking this to BM - theme Healthy Family Dinners.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Lentils, Tuvar dal, Urad Dal, Moong dal, Healthy Dinners, Blogging Marathon,Mix Dal Tadka, No Onion No Garlic

Chatpata Achari Aloo



These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients
9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method


Boil the baby potatoes  and peel them.   If the potatoes are too  big then
 cut into halves.

Heat a  pan, add the oil then 
mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  


Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners

Lentil Soup (Shorbat Adas) - Palestinian Recipe


This healthy soup is enjoyed throughout the Middle East, and it's a flavourful soup. Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families in Palestine still start every dinner with a bowl of warm lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast.



Serving 2 Persons
Ingredients
1 Liter Vegetable stock
1/3 Cup Red lentils
1 Onion - chopped
1 Carrot - cubed
1 Potato = cubed
2 Cloves Garlic - finely chopped
1 Teaspoon Butter
1 Teaspoon Olive Oil
A sprig of Fresh thyme
1/2 Teaspoon Cumin powder
2 Tablespoons Cooking cream
1 Teaspoon Lemon Juice
Salt and pepper to taste
Herbed Butterflaps / French Garlic bread for serving

Method


Wash the lentil and soak in water for 20 minutes.

Heat a pan with olive oil and butter, let  the butter melt, then add the chopped onion, garlic,  carrot, thyme and potato. Sauté until partially cooked.

Strain the lentils, then add to the sautéed vegetables, mix together. Add the vegetable stock, bring to the boil, and skim the foam that surfaces. Simmer for  30 minutes on low flame stirring in between  until lentils are tender. Add the cumin powder, salt and white pepper.





Pour the soup into a bowl, drizzle with cooking cream and serve with 
Herbed Butterflaps / French Garlic bread .  Enjoy this deliciously healthy and hearty soup for dinner.

Sending this to BM, theme Healthy Family Dinners.  





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Soup, Palestine, Continental Cuisine, Healthy, Lentils, Blogging Marathon, Shorbat Adas, Lentil Soup

Brown Basmati Pulao



Another Feather in my Hat:

Received an award ( a recipe book) from Simply TADKA for the best recipe  ICE CREAM CONE CUPCAKES - EGGLESS. The book titled ‘The Café Spice Cookbook”  which arrived a couple of days back and I am very excited to read the book and try some of the recipes. This is the third prize I’ve received so for since I started my blog last year . I feel deeply obliged to be recognized on a Global platform via my blogging and very blessed to know that my recipes reach thousands out there who share my passion for food and culinary. I wish to keep trying different recipes and share them with all of you through this blog and hope that it brings everyone as much joy as it does to me.

Here’s the first recipe from The Café Spice Book :




Ingredients
1 1/2 Cups Brown Basmati Rice
1  
Onion - sliced
1 inch   
Cinnamon stick
2-3  
Cloves 
4 Peppercorns
6 - 8 Mint leaves
1 Teaspoon  
Cumin seeds 
2 Tablespoon Desi Ghee
Salt to taste
2.1/2 Cups Water
Carrots -cut into  thick strips
1/2 Cup Sweet Corn = boiled
1/2 Cup Green, Yellow and Red Capsium - Cut into strips

1 Teaspoon Butter

Method


Wash and soak for 1 hour and then drain all the water, keep aside.

Par boil the carrots and corn.  Keep aside to cool.  
Heat  the butter in  a frying pan and toss the capsicums, carrot and corn, saute for a minute.  Keep aside.

Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes  add  water and salt. Mix again, cover with the lid  and cook on full flame for 3 whistles.  Switch off the flame and  let the pressure cooker cool.   Open  the pressure pan when cooled, lightly stir the rice. Serve hot with 
sautéd vegggies.   Enjoy this healthy pulao. 


Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA


Labels : Rice, Brown Rice, Carrots, Corn, Capsicum, Healthy, CCChallenge

STRAWBERRY BAVARIAN - EGGLESS - A FRENCH DESSERT


Bavarian cream also known as Bavarois is a dessert similar to pastry cream but thickened with gelatin instead of flour or cornflour which is a custard sauce thickened using eggs. This is delicious and easy to make french dessert and kids love it. A goodness of fruit and cream.   

Ingredients
1 Cup Strawberry puree
1 Teaspoon Lemon juice
1 - 2  Tablespoons Sugar
1 Teaspoon Gelatin
1/4 Cup Water
1/2   Cup Whipped cream
1/2 Teaspoon Strawberry essence
Strawberry  for garnishing
Extra Whipped cream for garnishing

Method
Mix strawberry puree, lemon juice and sugar in a blender till the sugar dissolves. Keep aside.

Soak the gelatin in water till swells up. Then place the pan on medium flame, keep stirring till the gelatin dissolves, keep aside.

Add the gelatin to the strawberry mixture and pulse the blender 3 times till well combined.

Beat cream till stiff,  add essence and fold in the strawberry mixture.   Pour it in serving bowls and chill till firm. 



Garnish with whipped cream and strawberry  . Serve, dig into the  bowl ..... enjoy.  

Small bowl for the kids.



My Notes:


Adjust the sugar quantity according to the sweetness of the strawberry puree.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55
Labels :  Sweets & Desserts, Kids delight, Blogging Marathon, France

Cheesy Herbed French toast with grilled tomatoes


This is delicious, simple, fast breakfast or brunch - a French toast with a twist and it's savory version. Slice of French bread are dipped into a fresh herb, and cheesy egg mixture, then fried until crisp and golden.

Ingredients

2  Eggs -  beaten
2  Tablespoons Milk
2 Cubes Gouda Cheese  -  grated
1 Tablespoons Fresh Herbs
Butter as required butter
1 French Loaf  -  thickly sliced
2 Tomatoes
Butter + olive oil, for frying


Method
I used rosemary, thyme and parsley in fresh herbs.



In a shallow bowl, whisk together the eggs, milk, cheese and herbs. Melt the butter + oil in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp.



Place the  tomatoes on  the same and grill until they start to soften and blister. On a large platter, place the cheesy French bread, grilled tomatoes and let's just enjoy.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels :  Breakfast, French Cuisine, Continental Cuisine, Egg, Fresh Herbs, Cheese, Blogging Marathon

French Onion Soup - Vegetarian


French onion soup is 
delicious made with sweet caramelized onions , it's usually made with beef stock and wine. Since this is a vegetarian version of the same, used vegetable stock. This soup has very few simple ingredients.

Serves 2

Ingredients

1 Large Onion
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Butter
1 clove garlic, finely minced
3 thyme sprigs 

1 bay leaf
1 Tablespoon Plain flour 
2 Cups Vegetable stock

For  the topping

Clove Garlic - minced
1 Tablespoon Extra Virgin Oil
Bread  Slices
A spring to Fresh Thyme
Parmesan Cheese - grated
2  Cheese slices


Method


Slice the onions , heat a very large pan, add the oil and butter when hot, stir in the onions, 2 of the thyme sprigs and the bay leaf.  Cook over a high heat for 5 mins, stirring continuously till the onions are caramelized but not brown,  yet very  soft.
Then add the flour into the onions and stir it over a medium heat for a few mins, add the stock and keep stirring along the bottom of the pan occasionally to mix in the brown sticky bits of onion.

While the soup  is simmering.

Heat oven to 180 C .


Make the topping,   mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of  silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet. Bake for about 8 mins until melted and turning golden. 


To serve, remove and discard the herbs from the soup. Ladle the soup into bowls – scatter over a few croutons, the cheese slice and a pinch of freshly powder pepper, then  place in the oven till the cheese is melted and crisp on top. Serve any remaining croutons separately.  This really filling  and  yum.... I would say delicious.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Soup, French Cuisine, Continental Cuisine, Onion, Vegetarian, Cheese, Blogging Marathon

Tri Colour Sandwich


Happy Independence Day!! This a a tribute to my country - Tri Colour Sandwich. I have used three veggies in each layer to make the sandwich and they are also healthy. These sandwiches  were made of 3 Large sandwich breads, I doubled the quantity for the layers.  These went for our trekkers outing and they were finished in a jiffy.

Ingredients:

1 Large Sandwich bread

For Saffron layer:
3 Carrots - thinly sliced
2 Red chillies - broken into pieces
3 Garlic Cloves
1 Teaspoon Mustard sauce
3 Tablespoons Fresh grated Coconut
3 Tablespoon Cream cheese
3 Tablespoon Butter
Salt to taste

For White Layer:

3 Large Potatoes
3 Tablespoon Butter
1 Cup Milk
3 Tablespoon Cream cheese
1 Teaspoon White Pepper powder
Salt to taste

For Green layer:
1 Cucumber
3 Cups Coriander leaves
4 Green chillies
3/4 Cup Freshly Grated Coconut
1 Teaspoon heaped Cumin seeds
1 Teaspoon heaped Sugar
1/2 Teaspoon Salt
3 Tablespoon heaped Butter

Method:


For Saffron Layer:
 
In a pan add the red chilli and the carrot, boil till the carrot it soft. Allow to cool.

When cooled add this along with rest of the ingredients and grind to a fine paste - spreadable consistency.

For White Layer: 
Pressure cook the potato till soft peel the potatoes and mash it.

In a pan add the butter and when it starts to melt add the milk and bring it to boil. Now add the mashed potatoes and mix well, stir continuously to  make a smooth consistency. Season this mixture with pepper and salt, add the cream cheese, mix well till ingredients are well blended. Take off the flame and allow it to cool.

For Green Layer:
In a blender jar add the all the ingredients and grind to a fine paste adding little water if necessary to make a fine paste.

Now all the layer's are ready, let's assemble the sandwich.

Assembling the Sandwich: 


Arrange three slices of bread on board,  apply the one colour chutney on each bread slices.  The fourth slice is for covering.


On the green layer slice of bread,  place the potato layer slice of bread with the filling on the top side, in the same way place the carrot layer and cover with the plain slice of bread.


Slightly press the sandwich and trim the edges. Diagonally cut the slices to get triangular shape or cut rectangle shape as you wish. 

Enjoy...!

My Notes:


Wrap the sandwhiches in a clean damp cloth and then place  them in  a plastic bag and refrigerate them overnight before triming  the sides  and cutting into triangles, they will cut evenly and the filling will not ooze out, it will set nicely.   

I.  finished making these sandwiches at 12.30 pm, had to pack them in the night itself, since we were leaving in the morning at 5 am.  Hence, you can see the layer oozing out a little.

Linking this to Valli's 'Cookingfrom Cookbook Challenge: August -- Week 3 .




Labels : Sandwiches, Tricolour, Carrot, Cucumber, Potato, Cheese, Healthy, Kids delight, CCChallenge

Mini No-Bake Apple Pies


When browsing the internet for no bake recipes,  came across this site.   Liked this recipe and decided to try it.  It turned out excellent and we all loved it.  You can have this with vanilla ice cream  and it taste yum...

Recipe source here
Ingredients

250 Grams Apple
½ Cups Powdered sugar
1/2 Teaspoon Cinnamon
1 Tablespoons Wheat flour
1 Egg
1 Tablespoon Milk
1/2 Teaspoon Vanilla extract
10 Slices of bread  - I used whole wheat bread

Method

Peel apples and cut into small squares.



Place the  cut apples into pan over medium heat, add 1/3 cup of water.  Let them cook for about 10 minutes till apples are soft.



Then add the sugar



While apples are cooking, mix Wheat flour and cinnamon into a bowl.  Stir  this into apples and  mix.



This is how it should be.




Prepare two slices of bread by putting them into the microwave for 15-20 seconds. This makes it so that the bread doesn't "break" in the next steps.



Add a spoonful of filling to one of the slices and cover with the other




Use a cutter (smaller than the bread size) and press firmly down while rotating to tear through bread.




You should be left with this small bread capsule.




Add the Egg, Vanilla Extract, and Milk into another bowl. Whisk with a fork.



Dip bread into the mix.  It isn't meant to soak too much.
Add to buttered pan.




Wait until nicely browned and then flip over to its other side.




Once both sides are done.




Serve and  Enjoy!



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Sweets & Desserts, No Bake Desserts, Apple, Blogging Marathon