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

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
2 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

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

Mixed Vegetables - Patiala Style

This is a Tarla Dalal recipe.   Was browsing through her book and found this interesting recipe.  Made  little changes in this recipe and prepared it.  It was delicious and creamy,  without adding a spoon of cream.  This recipe is a keeper.

Ingredients
2 Cups  Mixed vegetables
1 Capsicum - chopped
1 Onion -  finely chopped
1/4 Teaspoon Turmeric powder
2 Green chillies -  finely chopped
1 Cup Milk
1/2 Teaspoon sugar
1/2 Teaspoon Cinnamon powder
1 Teaspoon Ginger - Garlic paste - mixed in little water
1 Tablespoon  Coriander  - finely chopped
3 Tablespoons Ghee

2 Tablespoons Oil
Salt to taste

Method

In mixed veggies I used potato cauliflower, carrots, green peas.
Heat the  oil and ghee  in a pressure pan, fry the onion till light pink.  Add the ginger garlic paste, green chilly and  fry well till oil leaves the sides.  The add all the veggies and fry  on high flame for 5 minutes, stirring continuously.  Then add the turmeric, cinnamon powder,  salt and stir again for a minute.  Add the milk, sugar and give it a quick stir.  Close the pan with the lid and take a whistle on high flame.  Take off flame after a whistle, let the pan cool.  Open and serve garnished with coriander.  Enjoy....

My Notes :

In  the original recipe the veggies were boiled and to thicken the gravy a teaspoon of cornflour was used. 

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 2.

Labels : Vegetables, CCChallenge, Main course

RESHMI CHICKEN

This recipe is from my diary. When read this recipe I, found it so simple to make. Made it and it tasted delicious. My daughter loved it. 

Ingredients
1 Kg Chicken - make about 16 pieces
1 Cup Yogurt
4 Tomatoes - puree
2 Teaspoons Red Chili Powder
1 Teaspoon Garam Masala Powder
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
A piece of Coal - to smoke

Method
Marinate chicken with all the ingredients for atleast 2 hours ( I kept it overnight in the refrigerator).

Heat half cup oil in a heavy bottom vessel, add marinated chicken. Cook covered with a lid or a aluminum foil for 30 minutes on slow flame until oil comes on top and the chicken is cooked.  After 30 minutes open and check if the chicken is cooked or else let it cook  till done.

Light the coal on the gas flame. When flaming red, place a piece of foil on the chicken gravy, keep the coal on the foil, pour a teaspoon of oil, cover it immediately cover with a lid for 5 minutes. Open and remove the foil along with the coal. 

Serve garnished with coriander leaves. Enjoy this with roti or naan.

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1.

Lables :  Chicken, CCChallenge

Chole Methi / Chickpeas with Fenugreek

I love the aroma of cooked methi. But Fenugreek(methi) leaves were one of the greens that is hated by my daughter and hubby, they will only eat parthas when made.

When I made this, did not reveal what had gone into it. They enjoyed their meal without knowing that they are eating methi.  The methi does not taste bitter in this dish because I saute the  methi in little oil  till cooked.  Then this is  mixed in the chole.  Try this and everyone in your house too will happily have this dish.  This recipe is from a TV cookery show.

Ingredients
2 Cups Boiled Chickpeas
1/2 Cup onions - finely chopped
1 Teasp00n Ginger paste
2  Tomatoes
2 Cups Methi leaves -  chopped
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1 Teaspoon Chilli powder
1/4 Teaspoon Turmeric powder
1/4 Cup Oil
Salt to taste

Method

In a pan heat little oil and fry the methi till soft and cooked,  keep aside

Heat oil in another add ginger paste, onion and fry till translucent. Then add tomatoes, all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well and a little water, salt and fry till oil leave the sides. 

Now add chickpeas and a cup water, stir it for a minute  cover and cook till oil floats.   Then methi and stir it till methi is incorporated . Cook only for a minute for two. Take off the flame. Serve hot with chapatis and raita.

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

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 4.

Labels : Vegetables, Methi, Chickpea, Healthy, Blogging Marathon, CCChallenge

Fried Spaghetti Fingers

If you enjoy pasta, then these fingers will make you feel happy and satisfied to have pasta in fingers.  These fried spaghetti fingers are very easy to prepare and taste absolutely yum, your little one won’t mess his or her clothes too!

All that is needed,  spaghetti and few other ingredients that are available in your kitchen pantry.  If you don’t have any pasta at home, try any kind of thin noodle of your choice.

For this month, week 2 day 2 the theme is "Deep Fried Love" this is the second recipe . This recipe was prepared after watching a cookery show. Sending this also for this week CCChallenge.

Ingredients
2 Cups Spaghetti -  boiled
1 Cup Potato - boiled and mashed
2 Tablespoons Tomato paste
2 Tablespoons Onion - finely chopped
1 Egg yolk
1 Tsp Salt
1 Teaspoon Black pepper powder
1 Teaspoon Red chilly powder or flakes
1 Tablespoon Lemon juice
2 Tablespoons Coriander leaves - finely chopped

For coating
1 Egg - beaten
All purpose flour as needed
Bread crumbs as needed

MethodMix all ingredients for the fingers together mashing it.  Divide into equal size balls.  Roll each ball into fingers.

Then roll in flour 

Dip egg and then in bread crumbs. 

Heat the oil in a wok, and deep-fry the balls on a medium flame till they are golden brown in color from all the sides.

Drain on an absorbent paper. Cool slightly and serve immediately with tomato sauce after you fry it. 

Dip into the sauce and enjoy this lip smacking fingers.

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

Labels : Starters, Deep Fried, Pasta & Noodles , Blogging Marathon, CCChallenge

Ajwaini Aloo Shimla Mirch - Carom Seeds Potato and Capsicum Sabji

I used to always watch Sanjeev Kapoor's  Khana Khazana on TV. Since I was just learning to cook after my marriage he was my saving grace. Watching his show daily on TV, use to prepare different vegetables. My daughter too became his fan. This is one recipe that I, often prepare and it turns out superb.

Recipe Source  : Sanjeev Kapoor's cook book

Ingredients:

1 Teaspoon Ajwain / Carom seeds
2 Potatoes - cut into fingers
1 Large Capsicum - cut into fingers
1 Tablespoon Oil  +
Oil for deep frying the Potato
1 Teaspoon Ginger - Garlic paste
2 Tomatoes - blended
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Garam masala powder
1 Tablespoon Lemon juice

Method
In a kadai heat oil for deep frying. Add potato fingers  and deep fry till golden brown. Keep aside on paper napkin to drain off the excess oil.

In another pan heat oil, add carom seeds, ginger and garlic saute for 1 minute. Add blended tomatoes  and stir until the moisture evaporates.  Add red chilli ,turmeric ,coriander and garam masala powders and saute till oil separates.  Add capsicum and saute for 2 minutes. Add fried potatoes, salt and mix well. Cover and cook till capsicum is done but still crunchy. Finally add lemon juice and cook for a minute.Serve hot..!!  This is spicy and yet yummy, we have this with phulkas

Labels : Potato, Capsicum, CCChallenge, Vegetarian, Carom Seeds

Rice With Chorizo - A Spanish Recipe

My daughter picked two types of Chorizo , one a sausage and the other a salami type from Spain.  I had seen Nigella Lawson prepare this on her cookery show,  always wanted to make it and see what it taste like.  When my daughter brought this I was so excited, waited for an opportunity to prepare.  This is something that only I eat, so had to wait a very long time to prepare it. 

I finally prepared this rice which is very quick and easy. This is so savory and warming. It's not too spicy for kids. A deliciously simple and yet very tasty Spanish dish.

Chorizo is a dry/cured sausage that is found in every local bar and household in Spain. The taste is amazing. In Spain, they sell different varieties of Chorizo. Some that can be cut into thin slices and eaten in sandwiches and other varieties that are meant to be used for cooking in stews. This is real comfort food. No planning and yet tasty and easy.

Serves 2

Ingredients 

1 Chorizo Sausage
2 tablespoons Olive oil
1 Onion - finely diced
1 Cup Rice
2.1/2 Cups Boiling Water
1 Chicken seasoning cube
½ teaspoon Paprika
1/4 teaspoon Salt
1 bay leaf
1/2 Teaspoon Peppercorns

Method

Slice the chorizo into thick roundles.

Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened. Add the chorizo and fry until it give out the awesome red colour. Add the rice and  fry for about 3 minutes, stirring well to coat the grains.

Add the boiling water, chicken cube. paprika, salt, pepper, and bay leaf, and bring to the boil. Simmer for  15 - 20 minutes, lightly stirring in between , until the rice is cooked and has absorbed  all the liquid.   Serve hot

Super Easy! No dicing of vegetables needed!!  I enjoyed this for my lunch. Hmm..mm I must say it looked just like what Nigella Lawson makes... yum..

Labels : Rice, Continental Cuisine, Spain, Chorizo, CCChallenge  

Spaghetti Fritters

Spaghetti Fritters is a fried pasta dish,  This recipe if from Jamie Oliver cook book.   This dish can be altered to suit what you like, you can vary the flavor in different ways, by adding ingredients of your choice. The fritters should be soft in the middle and crunchy on the outside. 

These pan fried spaghetti fritters are very simple to make and taste absolutely delicious.  You can make these of leftover pasta too.

This is the third recipe under the theme Bring on the Fritters.

Ingredients

2 Cups Boiled Spaghetti 

4 Eggs

1 Teaspoon Chicken Soup powder

1/4 Teaspoon Fresh Dill - finely chopped

1/2 Teaspoon Parsely - finely chopped

1/2 Teaspoon fresh Thyme

1/2 Teaspoon Sumac

1/4 Teaspoon Pepper powder

Salt to taste 

1/2 Cup Cheddar Cheese - grated

1/4 Cup Parmesan cheese powder
Butter + Oil for frying

Method 

Crack eggs in a bowl and whisk. Then, add sumac, dill, parsley, thyme, pepper powder, salt to taste, both the cheese, chicken powder and mix.  Add pasta to the bowl and give it a mix using a fork.
Pour two tablespoons of oil + butter in a pan and heat it.
Using a fork or a tong, take little bit of the spaghetti mixture and drop it to the hot pan. Fry it at a medium heat for about 2 minutes on each side.  Serve with sriracha sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 3.

Labels : Breakfast, Fritters, Spaghetti, Blogging Marathon, CCChallenge

Prawns Curry with Brinjal in Green Masala

This is typical East Indian Style Prawn Curry with brinjal in green masala which is mild spiced and made with freshly ground coconut or coconut milk. This another traditional East Indian recipe , my mother's recipe.

This curry is a very tasty and you can have it with hot steamed rice or handbreads - what the East Indian call apas.

Ingredients
12-15 medium sized Prawns
4 Baby Brinjals
1 Potato
3 Tablespoons Oil
Salt to taste

To Grind to paste
1 Cup Freshly grated Coconut
4-6 Green chillies or to your taste
1 Tablespoon Coriander seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
6 Garlic cloves
1 inch piece Ginger
1 Cup Packed Coriander leaves
2 Teaspoons Tamarind paste
1 Teaspoon Rice - washed

Method

Devein the prawns you can keep the shell intact if you wish too , wash & drain excess water, (My mother use to keep the shell of the prawns, saying that it makes the curry very tasty). I remove the shells since my daugther does not like it.
Rub little salt to the prawns  and  keep aside.

In the mean while grind the masala.

Grind all the ingredients from the list (to grind to paste)to a fine smooth paste adding very little water.

Cut the brinjals & potatoe, in cubes or wedges , immerse them in water to prevent them from turning black.

In a vessel heat oil , add in the ground masala paste & fry over medium flame for 3-4 minutes till oil leaves the sides.
Then add the chopped brinjal, pototoes and saute for a minute, add the salt to taste and water according to the consistency needed for the gravy. Bring it to a boil , reduce the flame, cover and cook. Once the veggies have cooked, add the prawns. Simmer and let it boil for 3-4 minutes. Switch off the flame & serve hot with rice or apas.

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 1.

Labels: Fish, Green Masala, CCChallenge, East Indian, Prawns 

• 

Salted / Namkeen Chicken

This recipe is from a TV show. This chicken is a dry roast type but salted and taste yummy. This can be had as a side dish or shredded for sandwiches or any filling. This dish is actually made with red meat.  Here I,  have used chicken. If you are using red meat then double the quantity of salt.  

What I, liked about this recipe that it easy and no cutting, chopping or grinding.  You have just everything in the kitchen that is required to make this dish.  It also taste yummy and can be frozen, used whenever required.


Ingredients
1 Kg Chicken - Cut into 8 pieces
1 Teaspoon Salt - slightly heaped
2 Teaspoons Black pepper - crushed
1 Tablespoon Ginger garlic paste
1 Large Onion - cut into four
1/2 Cup Oil
1/2 Teaspoon Garam masala powder

Method
Marinate the chicken with the salt, black pepper, ginger garlic paste and onion for 15 minutes.

In a large like a flat basin pan add oil spread the chicken in a single layer.   Seal pan and cook on low flame for one hour seal the pan with dough or put a weight on the lid.  Do not add water and do not stir the chicken.  Open pan only after 45 minutes to  an hour, if cooked, switch off the flame. Sprinkle garam masala powder . When cooled  discard onions and serve .  Enjoy this dish as a side dish or a filling for sandwiches, rolls, etc...

Labels :  Chicken, CCChallenge