Sneha's Recipe

Sweet Celebrations - A Quick Microwave Desserts

In: Blogging Marathon, Condensed Milk, Fresh Cream

This is a quick microwave dessert - one minute. I made this dessert for us on a Sunday and its was yummy. When I made this dessert a day before was very busy with lots of work in the kitchen, doing too many things at a time. But in making desserts one needs to focus on that particular task which I didn't and this curdled. I just forgot to give it a steam bath. It tasted delicious but the silky creamy effect all gone. Promised my hubby that tomorrow will make it again, it tasted silky creamy and he enjoyed it.

Sending this to this month's BM week 2 - Mug treats

Ingredients

1/3 Cup Condensed Milk
1/3 Cup Yogurt
1/3 Cup Fresh Cream
8 - 10 Tinned Cherries - De - seeded
4 Small Bowls

Method

With a hand blender , blend all the condensed milk, yogurt and fresh cream for a minute, then add 6 cherries and just pulse it on or twice, taking care that the cherries do blend completely. The mixture should have a marble effect only. Pour them into small bowls and keep side.

Pour 1/3 cup water into a microwave proof plate and keep it on high for a minute. Then place the filled bowls on this plate and microwave on high first for 30 seconds. Check if its a little wobbly its done or keep it for another 30 seconds.

Microwave time will depend on the quantity and size of the bowl. Mine got done in a minute. Keep it in the fridge to cool for an hour and serve with a cherry on top.

Enjoy this delicious dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Sweets & Desserts, Yogurt, Condensed Milk, Fresh Cream, Blogging Marathon, Mug Treats, Microwave

9 comments

Corn Salad with Cilantro & Caramelized Onions

In: Blogging Marathon, Corn, Salads

For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add. We enjoyed this salad with our dinner.

Recipe source here

Serves 4
Ingredients

2 Ears of fresh Corn
1 Red Onion - sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup Coriander - finely chopped
Salt and freshly ground pepper to taste

Method

Cook the corn on the cob with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.

In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature. Serve and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Salads, Corn, Vegetarian, Blogging Marathon

9 comments

Mujaddara with Spiced Yogurt

In: Blogging Marathon, Continental Cuisine, Lebanese

My second recipe from this site Food 52 Weekly contest. I, followed this recipe as given and turned out prefect and great.

Recipe source here
Serves 4

Ingredients

3/4 Cup Puy lentils / Sabut Masoor
1/2 + 1/2 Teaspoon Salt
1 Cup Basmati Rice
1.1/2 Cups Water

2 Tablespoons Butter
3 Tablespoons Olive oil
3 Onions - thinly sliced

For the Spiced Yogurt

Ingredients1/2 Cup Hung Curds
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon coriander powder
1/2 Teaspoon Paprika powder
3 Tablespoons Mint - chopped
Juice and zest of half a lemon
1/4 Teaspoon Salt

Method

Preheat the oven to 200 degrees.
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ vessel and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse the pot / vessel.

In the same pot, add rice, the remaining 1/2 teaspoon salt and 1. 1/2 cups water, set over medium heat, and bring to a boil. When water begins to boil, cover it, transfer to oven, and cook for 15 minutes, until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.
Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to blend the flavors together. Taste, and add more onions if desired.

Meanwhile, make the spiced yogurt: mix all ingredients together in a small bowl.

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and serve it with spiced yogurt. Enjoy....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Rice, Sabut Masoor, Lentils, Yogurt, Vegetarian, Continental Cuisine, Lebanese, Blogging Marathon

10 comments

Summer Corn Chowder

In: Blogging Marathon, Chowder, Corn

For this week BM#57 we were given a choice to choose from this site Food 52 Weekly Contest. This soup is yummy, I, have made it vegetarian with some minor changes, it tasted yum and creamy.

Recipe Source here
Serves 2

Ingredients
2 Ears of Corn
1 Small Onion
1 Green chilly - finely chopped
1 Jalapeno pepper - seeded and finely chopped
1 Small Celery stem - finely chopped
1 Tomato - peeled, seeded and finely chopped
1 Large Potato - peeled and cubed
1/4 Teaspoon Salt
A pinch all spice powder
A Pinch of sugar

1 Bay leaf
1 Tablespoon Cream - at room temperature
1/4 Cup Milk
Freshly ground black pepper
Chopped parsley, for garnish

1 Tablespoon Olive oil

Method

Remove the kernels from the corn. Take the kernels of one corn, place it in the blender with 1/4 cup water and grind to paste. Strain the paste and keep aside the milk.

In a large saucepan, add the oil when slightly heated add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the green chilly, jalapeno and celery and cook until slightly softened, about 2 minutes. Add the tomato, potato, salt, all spice, sugar, bay leaf, the reserved corn kernels and the milk, stir well. Cook over moderate heat until mixture begins to sizzle.

Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 30 to 35 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with parsley. Serve hot and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Soup, Corn, Blogging Marathon, Chowder, Gluten Free

13 comments

Recap ~ BM #56 ~ Buffet on Table

In: Recap

This my 2nd Mega Marathon . I am sure many of you must have seen my post ~ theme "Buffet on Table" here is the recap for the marathon.

Week 1 (Combos from Countries)
FISH N CHIPS WITH SAUTEED VEGETABLES AND SPICY DIP