Sunday, August 29, 2010

Spicy kulambu from MIL

My husband is from a big joint family,where his granny rules the best kitchen....Their recipes and cooking styles extremely differs from mine..I never got a chance to stay there and learn from them...Whenever i ask for recipes to the granny,she says these all jujupy (silly..heehee) for you...My little mil(his aunt) and granny(his patti) are the best pair in cooking together to make best sweets,vathals and podis which i bag them a lot..
Recently i been there with my camera,and caught my lil mil in action...
There goes a must have kitchen gadget -Ammikallu

She grinds 10 cloves of peeled garlic,1 tsp of jeera and 1 inch of cardomom

In a large bowl,Mix 2 cups of tamarind juice(extracted from 2 lime size balls),3 Chopped tomatoes,3 Chopped Green chillies,some curry leaves,1 tsp of  chilli powder and salt

In fry pan,fry the curshed garlic,jeera and cardamom in 2 tsp of oil

Add a handful of chopped shallots

Add some coriander and curry leaves

Add the tamarind juice mix,3 tbsp of coconut paste/milk and bring it to a boil for 10 minutes

Yummy and spicy kulambu is ready,u can add cooked veggies or masala vada to it..My mil added some channa dal vada to this kulambu....

Monday, August 23, 2010

Paneer Butter Masala

I got a simple recipe here,but I am sure the dish tastes as best as it looks...Use the kasuri Methi crushed before u add it and Amul yellow butter is the best way to try the recipe...

Paneer-250 gms
Cumin seed-1 tsp
Butter-3 tbsp
Ginger garlic paste-1 tsp
Kasuri methi-1 tbsp
Fresh Cream-half cup(Optional)
Red color a pinch
Salt to taste

1.Fry the onions,till it turns golden brown and add the tomatoes to fry them well
2.Cool the onion and tomatoes and Grain them to fine paste
3.Fry cumin,Ginger and garlic paste in remaining butter
4.Add paneer cubes to it and saute it well
5.Add the paste,Once,it starts boiling,add the crushed kasuri methi,salt,fresh cream and the color..
For more spice,u can add a tsp of garam masala
6.Remove from flame,add excess butter on top

Delicious paneer butter masala is ready....

I am sending this recipe to 
Suma's Sides dishes from India and Jay's Let Relish-Paneer

Wednesday, August 18, 2010

Plain Cup Cake

Recently ,we had a party at is with big (limited) menu.Though i am in no mood to food or to cook..but,not to feed someone luvable...Some of my DH's  friends and their family attacked our home for sunday lunch...Me and hubby choose our trademark menu as Biryani,Tandoori chicken,Rich Onion Raita,Chops Fry,Chicken Curry,Fish Fry and a cake(and muffins to kids)

It was complete non vegetarian blast....In last minute i was grilling murg malai kebab and some veggies for the kids...The kids were tented in room,elders enjoyed good loud chatting

APF/Maida-2 cups
Sugar-2 to 2 1/2 cups
Milk-1/3 cup
Baking powder-1 tsp
Vanilla Essence-1 tsp

1.Beat the eggs and sugar till foamy
2.Sew the baking powder and maida well
3.Add milk and the essence to the egg mixture
4.Sprinkle the flour to egg mixture and fold the dough
5.Place the cup cake paper in cupcake tray and pour the dough to half level
6.Bake at 200 C in a preheated oven for 10-15 minutes
7.To check it is baked well by inserting a toothpick or a knife in a cake

Wednesday, August 11, 2010

Paneer Tikka

Tikkas and kebabs are my family's most fav. dishes...Matches and Movies are worth watched with skewers in hand...Try this tikka,i am sure u will enjoy it..

Paneer Tikka
Paneer Cubes-100 gms
Cut them in half inch thickness
Curd-1 tbsp
Red chilly powder-1 tsp
Pepper powder-1 tsp
Cumin powder-1 tsp
Garam masala-1 tsp
Kasuri methi-1 tsp
Salt to taste

1.Mix all the spice powder with little water to make fine paste
2.Marinate Paneer ,Onion and capsicum with the paste for few minutes
3.Move them to skewers and Grill for 2-3 minutes,Rotate the skewer to all directions
4.U can grill the tikka in pan or oven.
5.Sprinkle chat masala before u serve them

Thank you Lataji for gifting the mask all the way from Ghana..

Monday, August 09, 2010

Chocolate Roulade from Sweet Punch

Falling sick and playing nightingale role are my common excuses for being offline nowadays,this time its me who fell ill...  Its been a week,i made this roulade,but couldnt post for this month's Sweet Punch,hosted by Ria and Co's..May be next time,i make it and post in right time..

Double boil water,chocolate chips and the coffee powder

Split the yolks and whites from the eggs,beat sugar and the yolks

Beat the whites until it forms the peak


Add the melted chocolate to beated yolks

Add the egg whites and do the folding


I baked  for 10-15 minutes in a preheated oven

Done...Cool it down...

Add the cream mixture in center and spread it
Do ,the folding slowly... and spread some more cream on top
Refrigerate until u r going to serve

Thank maria,for sharing wonderful recipe...
The roulade was yummy and had a best taste while the hours pass by...

Actual Recipe is...


Dark chocolate - 200gm, chopped coarsely
Hot water - 1/4 cup (60 ml)
Instant coffee powder - 1 tsp
Eggs - 4, separated (room temp)
Caster sugar - 1/2 cup (110 gms)
Caster sugar - 1 tbsp, extra
Thickened cream - 3/4 - 1 cup
Kirsch - 1 tbsp

Cherry filling
Seedless black cherries - 425gm can
Cornflour - 3 tsp
Kirsch - 1 tbsp

Position oven shelves; preheat oven to 180 C. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire.
Beat egg yolks & sugar in small bowl with electric mixer until thick & creamy; this will take about 5 minutes. Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl  with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins.

Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.

Beat cream & kirsch in small bowl with electric mixer until firm peaks form. Spread cake evenly with cooled cherry filling then spread Kirsch cream over cherry mixture. Roll cake from a long side, using paper to lift and guide the roll; place on serving plate. Dust with cocoa powder. Cover roll; refrigerate 30 minutes before serving. You can also dress up the roulade  with cherries or by piping some cream on top.

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