Raisins La Vanille Crème Fouettée

I still can not believe that today I am going to post the 100th post of my blog!!!!!......hurray.....that surely calls for a party...:)

I wanted to celebrate this milestone with something sweet....so here comes my dessert Raisins La Vanille Crème Fouettée.

Ingredients :

1. Fresh cream- 200 ml
2. Red grapes (de-seeded)- 12 to 14
3. Sugar- 4 tsp
4. Butter- 1 tbs
5. Milk- 1 tbs
6. Vanilla essence- 1 tsp
7. Icing sugar- 1 tbs


Procedure :

First blend the grapes with 4 tsp sugar. Add the cream to it. Now whip the mixture with a whisker. Whisk it for nearly half an hour so that the mixture turns fluffy (this will make the dessert extra smooth). 

In a bowl add butter , milk , vanilla and icing sugar and mix well. Refrigerate the vanilla icing. Keep the cream mixture in freezer for 4 hours. 

While serving take a scoop of the cream mixture and pour one tsp of the icing on it. Your Raisins La Vanille Crème Fouettée is now ready......come on ...enjoy it before it melts.

Sending this recipe to Serve It-Chilled event hosted by Denny and Kid's Delight Post.

Chicken Lollypops Coated with Gram Daal

I have always wondered that what is the secret ingredient that KFC uses which makes those chicken wings so delicious and crunchy. I have always thought of various coating which will make the surface of chicken wings crunchy. But this one recipe came out as the best of the lot. The chana daal coating makes this kebab truly delicious and when you will bite the kebab , you can hear a nice munching sound (which was my ultimate goal...to make it as crunchy as possible).

Ingredients :

1. Chicken wings or lollypops- 6 to 7
2. Curd (hung for 15 minutes)- 3 large tbs
3. Red chilly powder- 1/2 tsp
4. Salt to taste
5. Black pepper powder- 1 tsp
6. Ginger-garlic paste- 1/2 tsp
7. Turmeric powder- one pinch
8. Cumin powder (Jeera powder)- 1/4 tsp
9. Olive oil
10. Beaten egg- 1
11. Parsley (finely chopped)- 1/2 tsp
12. Chana daal- 1 cup
13. Bread crumb- 1/2 cup


For decoration :

1. Curd- 2 tbs
2. Vinegar- 1 tsp
3. Black pepper powder- 1/4 tsp
4. Sweet corn , tomato- 1/4 cup

Procedure :

First grind the dry chana daal in mixer and keep it aside. Marinate the chicken pieces with curd , chilly , pepper , salt , garlic-ginger paste , turmeric and cumin powder. Keep the marinated chicken in refrigerator for 1 hour covered with a cling film. 

In a bowl mix the curd (kept for decoration) , vinegar and pepper and refrigerate it .

Mix the chopped parsley in the beaten egg and keep it aside.

Mix the powdered chana daal and bread crumb and add a little salt to it. Heat olive oil in a flat surface pan. Now dip the chicken pieces in the beaten egg and then roll in the chana daal mixture properly , so that the pieces evenly get coated with the chana mixture. 

Now shallow fry them in the pan over low flame (so that the chicken inside gets cooked properly). Let the chicken pieces turn brown in color.

After frying keep them on a paper napkin to remove excess oil. Meanwhile saute the tomato and sweet corn in the remaining oil of the pan. 

Now put the pieces in the plate and add the corn and tomato on top of it. You can also add a little green chutney and saunth to it. Serve it immediately with the curd mixture.

Thai Cheesy Baby Corn Recipe

Baby corn is one of the most important ingredients in Thai recipes. It has many nutritional value. I always prefer the fresh and small ones , as they are crunchy and a little more sweet than the older one. For this recipe I have used a lot of different sauces and ingredients to give the dish a nice aroma and taste. Hope you will like it.

Ingredients :

1. Baby corn- 6 to 7
2. Green capsicum (chopped)- 1/2
3. Red cherry tomato- 4 to 5
4. Onion (finely chopped)- 1/4 cup
5. Rosemary (chopped)- 1/2 tsp
6. Vinegar- 1 tbs
7. Black pepper powder- 1/2 tsp
8. Salt to taste
9. Tabasco garlic-chilly sauce- few drops
10. Worcestershire sauce- 1 tsp
11. Zest of lemon- a pinch
12. Cheese- 1 medium cube
13. Olive oil

Procedure :

First cut the baby corns into two thin medium pieces. Let them boil in water with little salt for 7 to 10 minutes. Meanwhile heat 2 tbs olive oil in a kadhayi and add chopped onion and fry them for 4 to 5 minutes. When the onion will turn little translucent , add capsicum to it. After 3 to 4 minutes add baby corn , rosemary , pepper , tomato , vinegar , Worcestershire , lemon zest and mix well. Cover the kadhayi  (as this will help the dish to retain its aroma of different spices) and let it cook over low flame. 

After 5 minutes add salt and Tabasco sauce and mix it well. Now add the cheese to it and cover the lid. This will help the cheese to melt and spread.

Bancake

There was a small tiff between me and my husband over the name of this recipe. Yes , the final outcome of this dish looked something like halwa...but I preferred to call it Bancake...after all I am the cook here!!

It is a simple dish yet too tasty. But this recipe needs constant attention of the cook , hence , I could not take pictures of every step as I generally do.

Ingredients :

1. Banana (Ripe)- 4
2. Sugar- 90 gms
3. Ghee- 1 & 1/2 large tbs
4. Cashew (broken)- 1 tsp

Procedure :

First mash the bananas in a bowl. Next heat 1 tsp ghee in a non-stick pan. Add the broken cashew to it and fry them for a minute. Next add the mashed banana to it. Stir the mixture well. Cook this over low flame. Add little amount of ghee as required. Keep on stirring the mixture well. Whenever the banana mixture will stick to the pan , add ghee. Use a spoon to mix it. After 10 minutes of cooking add the sugar and the remaining ghee to the pan. Now stir the mixture continuously. Gradually the mixture will turn little dark in color. After 15 minutes when the mixture will turn sticky , remove it from the oven. Grease a bowl with a little oil and pour the mixture into the bowl.

Let it cool down for few hours. Cut it into cubes and serve.

 Sending this to Krithi's Kitchen hosting Siri's Healing foods event.

Pulpy Mango Shake with Basil

In this season of mangoes how can I forget to make something of it!! Mango milkshakes are always my hot favorite in summers. I made the shakes this time also but with a little addition of basil and some other ingredients...and it turned out really tasty...check it out.

Ingredients :

1. Ripe mango- 1 large
2. Milk- 150 ml
3. Sugar- 4 tsp or according to your taste
4. Honey- 2 tbs
5. Basil leaf- 1/2 cup
6. Black pepper powder- 1/2 tsp
7. Jaljeera- 1 tbs

Procedure :

First heat the milk in a pan (do not boil the milk). Now peel the mango and cut it into pieces. Add the mango pieces , sugar , basil , pepper , little jaljeera and the milk in blender and blend well. Now pour the shake into serving glasses and sprinkle a little pepper , jaljeera on top of it. Finally add the honey and let it cool in the refrigerator for an hour. Serve chilled pulpy mango shake.

 

Sending this to Serve It-Chilled event hosted by Denny.

Sending it to Kid's Delight Post.

Sweetcorn in Curd-a Healthy Dietary Food

Whenever I hear the word 'dietary food' , the first thing that comes to my mind is something very tasteless. But trust me this one is not. I love the taste of sour curd complimenting the sweetness of corn. And the most interesting part is that you do not need any oil to cook this!!

Ingredients :

1. Curd (hung)- 4 large tbs
2. Sweetcorn- 1/2 cup
3. Onion (finely chopped)- 1 tbs
4. Black pepper powder- 1/4 tsp
5. Lemon juice- 1 tsp
6. Salt to taste

Procedure :

Heat a pan and add onion to it. Sprinkle the lemon juice and stir it for few seconds. Add sweetcorn , salt (very little...or you may even skip this...as the other ingredients will add lots of tastes to this dish) and pepper to it. Saute this for 2 to 3 minutes. The base of the pan will turn a little brown. Remove it from the gas. Serve the curd in a bowl and then on top of it add the corn mixture.

Honey Chicken Kebabs In Cheesy Curd

I just love this dish for the vibrant colors of its ingredients. The bright red cherry tomatoes... yellow sweet corn....green parsley and rosemary......its an awesome combination. The sweetness of tomato , corn and the secret ingredient , honey is complimented by the sourness of curd , lime juice and the mild taste of cheese

gives it a godly touch. The best part is I can make this recipe with the leftover chicken pieces too!!

For this you have to arrange the following ingredients:


1. Chicken boneless pieces- 8 small
2. Onion- 1/2
3. Green chilly- 1
4. Black pepper powder- 1 tsp
5. Salt to taste
6. Lime juice- 1 tsp
7. Honey- 1 tbs
8. Olive oil
9. Worcestershire sauce- 1 tsp
10. Cherry tomato , sweet corn , rosemary , red capsicum- 1/2 cup
11. Brown bread- 1 slice
12. Butter- 2 cubes

For the Cheesy Curd we need :

1. Curd- 3 tbs
2. Cheese- 1 cube
3. Salt to taste
4. Pepper powder- 1/4 tsp
5. Olive (chopped)- 2
6. Vinegar- 1 tsp
7. Parsley- 1 tsp







Procedure :

First make a smooth paste of the onion and green chilly and marinate the chicken in this mixture. Add 1 tbs olive oil to it , salt and little pepper. Keep it in the refrigerator for 2 hours.

Meanwhile chop the tomato , rosemary and capsicum and keep them aside. To make the sauce , mix all the ingredients in a bowl. Press the cheese and mash it properly so that it blends well into the curd. Keep this sauce in the refrigerator. Now heat  2 tbs olive oil in a flat surface pan and fry the chicken over low flame.

After 2 to 3 minutes of cooking sprinkle lemon juice , Worcestershire sauce and honey on the chicken pieces. Cook for another 5 minutes and turn the chicken. Fry the other side till it turns brown as shown in the picture:

After few minutes , add the chopped vegetables to the pan and let them get cooked in the same oil. Add a little salt and pepper to the vegetable mixture.

When its done , remove the pan from the gas. Heat the butter in another pan and add the bread cubes to it. Turn both the sides of the cubes so that they soak more butter and become crunchy.

Now place the chicken pieces on the serving plate and decorate it with the vegetables and put the bread cubes at one side. Spread the cheesy curd on top of the chicken pieces and serve it hot.

Potato Stuffed Sandwich

Sandwich is always my favorite breakfast as its preparation takes hardly a few minutes and it keeps me full for few hours. Today when I went to prepare the breakfast, my eyes got stuck into the vegetable basket.....gosh... my potatoes were rotting!!

So I decided to make something with the remaining potatoes and aloo paratha was the first thing to come to my mind. But for that oily part , I moved onto the next best option that is a potato stuffed sandwich. So here is the list of ingredients.

Ingredients :

1. Brown bread- 8 slices
2. Potato- 3
3. Salt to taste
4. Red chilly powder- 1/2 tsp
5. Cumin seed (Jeera)- 1/4 tsp
6. Oil





Procedure :

First cut the potatoes into two pieces and cook them in a pressure cooker until one whistle. Let the steam goes out of the cooker. Keep the potatoes under running cold water and peel the skin from them. Now mash the potatoes in a bowl and keep it aside. Heat 1 tbs oil in a kadhayi and add cumin , salt and chilly powder to it. Add the mashed potato to it and mix well. Cook over low flame and spread the mixture evenly. Let it get cooked for a little longer time as it will give a brown thin crunchy texture to the mixture. Remove the kadhayi after 8 to 10 minutes. Now spread one or 2 tbs of the potato mixture on a bread slice and cover it with another slice. Press it a little (don't press hard or else it will break). Cut the bread slices diagonally with a sharp knife.

Now heat 1/2 tsp oil in a flat surface pan and add the sandwiches to it. Turn after 1 minute and fry the other side for another minute. And its done!!

Sending this to Sandwich Mela event.

Ajwainee Arbi ( Colocasia with Carom Seeds)

The edible root part of colocasia plant is used as potato and also known as "taro"  or  "arbi/arvi". I have already given a kebab recipe for the arbi. But the easiest method to prepare arbi is to make a fried ajwainee arbi. It takes just 10 minutes to cook this recipe. And you can eat it with daal , roti. 

Ingredients :

1. Arbi- 1 bowl
2. Red chilly powder- 1/2 tsp
3. Ajwain (carom seed)- 1/2 tsp
4. Salt to taste
5. Oil
6. Lemon juice (optional)

Procedure :

First put the arbi and one glass of water in a pressure cooker and cover the lid of the cooker. Cook the arbi on medium flame until one whistle. Remove it from the flame and let it cool down.

Now remove the skin of the arbi and press them between your palms to give them almost a flat surface. Keep them aside. Heat 3 tbs oil in a pan and add carom seed , salt and red chilly to it. Mix well and add the arbis one by one. 

Fry them on low flame and turn them when they will turn brown. Add some more oil if needed.

After 4 to 5 minutes turn off the gas and keep the arbis on a paper napkin to remove the excess oil. Spread lemon juice on the arbis if needed. Serve them hot.

Kabli Chana In Dahi (Chickpeas In Curd)

Chickpeas or commonly known as kabli or kavli chana in Hindi is very high in protein. Whenever I think about chickpeas curry for the dinner or lunch , the first thing that comes to my mind is...how my husband goes gaga over his grand mom's chickpeas recipe. So there was a challenge in front of me to make a better kabli chana curry for him. And guess what....he just could not stop praising it.

For the recipe you should soak the chickpeas in a bowl of water overnight. Do not forget to change the water the next day morning , or else there will be a smell in the chickpeas. I cooked them in the evening.

Ingredients :

1. Chickpeas- 1 medium bowl

2. Onion (chopped)- 1 medium

3. Tomato- 2

4. Cumin seeds (Jeera)- 1/2 tsp

5. Turmeric powder- 1/4 tsp

6. Coriander powder (Dhania)- 1 tsp

7. Salt to taste

8. Asafoetida (Hing)- 1/4 tsp

9. Cumin powder (Jeera powder)- 1/4 tsp

10. Dry mango powder (Aamchoor)- 1/4 tsp

11. Garlic cloves- 5 to 6

12. Green chilly- 2

13. Lemon juice- 1 tsp

14. Curd- 3 tbs

15. Oil

16. Coriander leaf- 1/4 cup

Procedure :

First cook the chickpeas in pressure cooker (add a little salt) until they are done (in my case I  cooked until 5 whistles). Let them cool down a bit otherwise when you will add them to the curry , they will tend to get mashed.

Next heat 3 to 4 tbs oil in a pan and add chopped onion and cumin seeds to it. Fry them on high flame for 4 to 5 minutes. Turn off the heat when the onion turns little brown. Now grind the onion into a smooth paste.

Add chopped garlic , few coriander leaves and green chilly (halved) in the pan and fry them for 1 minute. Add the onion paste to it and fry it till it turns dry. 

Now blend the tomatoes properly and add the puree to the pan. Mix well. Let the mixture cook for 5 minutes (or till it dries). Add turmeric , coriander powder , hing , dry mango , cumin powder to it and mix.

Mash few chickpeas and add it to the mixture. I have done this to give the curry a thick base.

Now add the curd to it and cook it for another 4 minutes. Add 1 cup water and add the remaining chickpeas to it.

Add salt and cover the pan. Cook for 5 to 6 minutes. And remove it from the gas when the oil separates from the gravy. Add few chopped onions and lemon juice to it. Decorate with coriander leaf. Sprinkle a pinch of garam masala (I use freshly roasted masala for its smell) and if you want, add a cube of butter to it. Serve your kabli chana with hot roti.

Chickpeas being a great source of protein , I am sending this to Sobha's Cook it healthy event.