Monday, November 28, 2011

Jamun Cheesecake

I made this for my last wedding anniversary and posted in my new domain...It went missing in shift over to blogger...I am very glad to share with you now...I have tried both eggless and egg versions of this recipe.The Taste was needless to say ,
it was the best homemade cheesecake with nice,creamy and also with firm texture.

All purpose flour-200 gms
Cornflour-30 gms
Egg-3 or Condensed milk-60 ml
Cream Cheese-8 oz pack
Sugar-100 to 150 gms
Whipping Cream-120 gms 
Vanilla Essence-1 tsp
Salt-half tsp
Jamuns-As needed

For the base
Powdered Marie Biscuits-100 gms
Melted Butter/Oil-3 tbsp

Check the stepwise pictures in clockwise direction..

1.Whip the cream cheese,Whipping Cream,Sugar and Vanilla Essence in a bowl for 4-5 minutes
2.Add the beated eggs/Condensed milk slowly to the Cream Cheese and beat it well
3.Mix the Flours and salt and add them to Cream Cheese and fold it well
4.Mix the melted butter and Powdered biscuits well
5.Take a 8 inch Spring form pan,and set the biscuit and press firmly to form a base
6.Half the jamuns into two and Arrange from the corners to the middle
7.Pour the cream cheese mixture slowly over the centre,allow it spread
8.Spread the cheese on the top with a knife to cover the jamuns well
9.Cover the pan with aluminium foil tightly wrapped
10.Stem it in a steamer,pressure cooker or an oven for 15-20 minutes in medium flame
11.Insert a knife in the middle to chk it is baked well,if it is still moist ,bake it few more minutes
12.Dont over bake it,since it will turn hard.

                 Once baked,Refrigerate for 2-3 hours and Serve Chilled...Those who use condensed milk,reduce the Sugar amount. 

Tuesday, November 22, 2011

Nuts and Raisin Muffin

I'm done with my 7 days of non stop blogging marathon....I started with Soup and ending with my wonderful yummy muffins..Muffins r quit easy one compared to cupcakes..Mix all the ingredients and fill the liners to full and bake...The single muffin can help you to stay away from hunger,so the highly filling snack will help you to curb the uncontrollable appetite...

Plain flour-1+1/2 cups
Baking powder-half tbsp
Castor Sugar-1 cup
Nuts and Raisins-150 gms
Milk-half cup
Vanilla Essence-1 tsp
Butter-65 gms

1.Sift the flour,baking powder and the sugar
2.Add the milk,eggs,the essence and butter just blended
3.Dust the nuts and raisins with some flour and fold them into the batter
4.Spoon the batter in muffin liner to almost full level
5.Bake in a preheated oven for 20 minutes at 200 C
Allow it to cool completely 

Just thought,the above picture is lil dark.....So i edited for you

Monday, November 21, 2011

Besan Halwa

I have tasted this halwa in a marriage ceremony...We couldn't find the ingredient,but initially thought it was Ashoka Halwa...But the caterer was humble enough to reply and also to share the recipe ....
I made this for last diwali.U need not  worry abt lumpiness  while making this halwa and the recipe is an easy one,except few minutes of stirring..

Besan-200 gms
Maida-50 gms
Sugar-250 gms
Ghee-200 gms
If u like Some Cardomon Powder and Fried nuts and Raisins

1.Mix the ghee ,maida and the besan into a bowl
2.Pour it in an non stick fry pan,and stir it well with medium heat
3.Once,it starts bubbling ,Add the sugar 
4.Stir,Stir and the stir until u get halwa consistency..that means u can roll a unsticky ball in ur fingers..

The besan will not be over powering in taste,it tastes almost like ashoka halwa...

Sunday, November 20, 2011

Mutton Pepper Fry

Mutton-250 gms
Ginger & Garlic paste-1 tsp
Peppercorns-1 tbsp
Garam masala-1 cloves & 1 cinnomon
Zeera-1/2 tsp
Green Chilli-1
Turmeric powder-1/4 tsp
Coriander leaves-handful
Curry leaves-few
Water-1 cup
Coconut Oil-3-4 tbsp
1.Grind Onion,tomato,pepper,zeera,garam masala,green chilli and coriander leaves to a fine paste
2.Now In pressure cooker ,Pour coconut oil,fry the mutton pieces 
adding ginger n garlic paste,turmeric powder and salt
3.Next add the ground masala and fry well in couple of minutes
4.Then add a cup of water and pressure cook for 15-20 minutes
5.Once pressure cooked,stir in the curry leaves
6.Garnish with coriander leaves and Serve Hot

Tomorrow??....Keep Guessing!!

Saturday, November 19, 2011

Ancient Biryani or Dindigul Thalapakatti Biryani

I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru"  ஊன் சோறு  made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i could grab many resources of the spices and its origins...I tried it in pressure cooker method,but cooking the rice seperately in dum process also works.

Seeraga Arisi-200 gms
Coconut milk-200 ml (optional)
Coriander powder-1 tsp
Turmeric powder-half tsp
Ginger garlic paste-1 tbsp
Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1
Ghee-half cup

To make fine paste
Small Onions-20 nos
Coriander leaves-5 stems
Mint leaves-1/2 cup
Green Chilly-5 nos
Peppercorns-1 tsp
Cumin-one and half  tbsp
Cinnamon-6 inch stick
Clove-3 nos
Cardomom-3 nos
Salt to taste


Add the ghee in a pressure cooker,saute the dry spices

Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it

Grind all the ingredients(Small onions,Green chillies,Cinnamon,cloves,pepper,cumin,coriander and mint leaves) into fine paste 

Add the ashed rice to the chicken in cooker

And the coconut milk to the rice

Add the fine paste,coriander powder and salt to it
Bring to boil

Pressure cook it for 3 whistles..Drizzle some ghee and serve hot

I usually do pressure cooking for this biryani...But can also make by slow cooking process in pan...

Friday, November 18, 2011

Nargisi Shami Kebab

Its been ages since i posted an non vegeterian dish....I love kebabs...This one is so easy to make without marinating and grilling...I enjoyed every bite of it..Those who dont like boiled eggs,can make as plain ones...

Boneless Mutton-250 grams(cut into small pieces)
Onion-1(cut into pieces)
Channa dal-100 grams
Whole spices-2 clove & 2 cinnamon
Garlic-4 pods
Turmeric-1/4 tsp
Chilli powder-2 tsp
Coriander leaves-handful
Raw Egg-1
Boiled Egg-4

1.In a cooker,add mutton,onion pieces,channa dal,whole spices,garlic,turmeric powder,chilli powder and pressure cooker for 15-20 minutes
2.Now cool and grind the mixture by adding egg little by little
3.Then,add the lime and chopped coriander leaves.Mix well.
4.Take aportion of mutton mixture,flatten and place half egg or whole egg in the middle and wrap it from all sides so as to cover the egg
5.Finally heat the oil in a wok and deep fry them till golden brown

Come back tomorrow for Ancient Main Course Dish..Happy Weekend

Thursday, November 17, 2011

Crispy Baby Corn

This dish is actually pakoda ,given a fancy name..I tried this recipe many times..The recipe is very easy one,if the veggies are pre-cut,sprinkle the flours and deep fry them and the dish will be ready in ten minutes..Once i made a mistake on storing it..As soon as i fried I placed them in air tight bowl  and closed it with a lid..It turned the pakodas soggy..Secondly,do not add much water,it makes pakodas very oily....

Baby Corn 200 grams
Onion 1 sliced
Capsicum-1 sliced
Red Chilli powder-2 tsp
Zeera powder-1 tsp
Chaat masala powder-1 tsp
Garlic powder-3/4 tsp
Rice Flour-2 tbsp
Corn Flour-2 tbsp
Gram flour-1 tbsp

Oil for frying
Spring onion for Garnishing

Diagonally cut baby corn and set aside.Now slice the onions and capsicum

Mix the baby corn,onion and capsicum

Add red chilli,zeera,garlic and chaat masala.Mix well to the veggies

Now Sprinkle the rice,corn and gram flour.Mix well to coat.
Sprinkle 2 tsps of water and mix it (optional)
Heat oil in a wok,deep fry the baby corn until golden brown and crisp
Serve hot and garnish with spring onions

I use this  Sweet Chilli Sauce for this starter..

If u want store the pakodas,allow to cool and then place it in air tight container ..It lasts for a week :)

Come back Tomorrow for  Nonveg Starter

Wednesday, November 16, 2011

Tomato Soup / Sorba

Just got some time to breath and to blog...
I must promise u ,this is the best soup i ever made.Please please try the recipe...
(ok enough of pleading,let me share the recipe)

Tomato-1 kg
Carrot-1 medium
Garlic-4 pods
Whole Zeera-one tsp
Kashmiri Chilli powder-3/4 tsp
Sugar-2-3 tbsp
Peppercorns-1 tsp
Coriander leaves-2-3 tbsp

1.Cut Tomato ,carrot,beetroot and Onion into small pieces.
Add garlic,whole zeera,chilli powder,sugar,peppercorns and water

2.Now,Pressure cook it for 10-15 minutes

3.Cool the mixture and then grind it to make a pulp and then Strain

Strain till u get only handul of pulp or lesser

4.Transfer to another vessel and bring to boil
5.Finally,grind coriander leaves coarsely and add to the soup
6.Serve hot with croutons.

To make croutons
Toast the buttered bread to hard and crispy,and cut them into small pieces with the sharp knife.

To tell the truth,I drunk this whole bowl soup while the clouds and sun played hide and seek in the sky..I am really impressed with tomato flavour and vibrant color(without coloring agent nor photoshop)

Dont Forget to comeback tomorrow for a Veg Starter..

Tuesday, November 08, 2011

Coffee and Chocolate Pudding-Sweet Punch

Life isn't beautiful and much better,if there is no desserts....Can i strike through the desserts and correct as Chocolates...Last two days,i am indulged in yummy gooey wooey chocolate pudding which is baked to perfect...

 The recipe shared by divya from Sweet Punch team
Coffee and Chocolate Pudding
1cup Flour
1 tsp Baking powder
2tsp Dark Cocoa powder
1/2cup Brown sugar
1/2cup Milk
2tbsp Butter (melted)
1no Egg (beaten)
1/4cup Chopped walnuts

For toppings

2tbsp  Brown sugar
3tbsp Cocoa
1cup Strong black coffee

Preheat the oven to 180C..Sift together the flour,baking powder, dark cocoa powder, add the sugar to it and keep aside..Stir together with the milk,melted butter,beaten eggs and chopped walnuts until well combined...

Pour enough batter in 4-5 greased ramekins, sprinkle the brown sugar,cocao and pour the coffee to the ramekins but dont stir..Bake for 15 minutes..

Serve warm dusted with confectioner's sugar or cinnamon powder..

Whisk all the wet ingredients and Brown Sugar
Pour the batter in any cup
Mix the Coffee,Brown Sugar and Cocoa  powder
and add them to the top
   I didnt use any add ons on top,Since the pudding itself is rich in taste with nuts,chocolate and strong Coffee Flavour(I used newly introduced "Bru Gold" Coffee powder)..
But of course,it tastes the best with Vanilla Icecream.

Luks So Yummy, Isnt it?

Wednesday, November 02, 2011

Boondhi Ladoo

The boondhi laddu is a very easy sweet as gulab jamun,of course after some trial and errors...

After I got married,I made boondhi laddu almost for every diwali..My husband and hansika will be seen more around the dining table ,picking up one by one from the tray..
I will share the tips that wud help u to make perfect and fresh homemade laddu....
Dont miss to check the video of making boondhis

Besan -1 cup
Rice flour-2 tsps
Cooking Soda-2 pinches
Salt -a pinch
Edible Camphor/Pacha Karpuram,powdered-1 pinch
Fried Cashewnuts and Raisins -a Few

For Sugar Syrup
Sugar-2 cups
Water-Half cup


Sieve the besan and rice flour,with salt and cooking soda

Make a thin batter of it

Heat the oil and use boondhi ladle or similar one to make boondhi

Make the Sugar Syrup...The Consistency of Sugar Syrup must be thick as u can see thru the bubbles itself..
I usually make little more thicker than one string consistency for laddu....

Add the boondhi to sugar syrup when syrup is still hot,Add the fried nuts and raisin in it

Hope it will be useful for you,
Tip 1: Always sieve the besan flour before using it
Tip2:Make the batter as thin as dosa batter
To get fine boondhis,
Tip3:If u r not using boondhi ladle,never wipe the batter using a vessel on it
neither tape it to get the ball drop-lets..
Tip4:Clean the ladle from batter for every batch
Tip5:Always hold the ladle 2 inches above the oil..
Tip6:Remove the boondhis ,while it stops sizzling in the oil
Tip7:For sugar syrup make them into thick consistency
Tip8:Add the Cardamom and Pacha Karpuram in Syrup itself
Tip9:Add the boondhis as a single batch to the syrup to get even color
Tip10:Let the boondhis goes semi dry and then make balls with mild pressure ,
(may be with a little hint of ghee)
Tip11:To test the perfect soaked bondi,press them in tip of ur finger,the boondi will be sponger and oozes sugar syrup...
Tip 12:Place the ladoos in a tray with a semi opened cover or place the paper on top..So it dries somemore
Tip13:Never keep them in air tight container as soon as u made it,It will spoil soon and breaks easily

Many newly weds are struggling to make this...The below tips are for those who tried and cudn't make it well...

Tips to Try again
If u dont get fine balls ,Grind the boondhis coarsely and mix with perfect ones..
If u had over cooked the boondhis and turned very hard (if u added more rice flour or less water),
Sprinkle some hot water on hard boondhis and then add to the syrup
If the sugar goes too thick,add some water and boil it again to get perfect consistency...

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