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
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